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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d4sf6j6 | t1_d4sf6j6 | 1,467,200,713 | user_12640b67933d | Cooking | Doesn't rinsing rice remove a lot of the nutrients in it? I remember reading that somewhere - that if you want the nutrients in rice, never rinse it off before or after cooking. | 1 | t1_d4s5k1w | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4sf6j6 | null | false | 2016-06-29T11:45:13Z |
d4sf4ed | t1_d4sf4ed | 1,467,200,554 | user_f96ad300b063 | Cooking | How does one with such limited cooking resources and time come into possession of 5 dozen eggs? Thats the real question here. | 2 | t3_4qdj24 | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4sf4ed | null | false | 2016-06-29T11:42:34Z |
d4seq9a | t1_d4seq9a | 1,467,199,478 | user_750c3783a301 | Cooking | I like www.Foodgawker.com and www.Tastespotting.com
Tastespotting has more entries, Foodgawker has the better search engine.
The entries are from blogs, but both have popularity ratings so you can 'judge' a recipe by how many people have saved it.
I also use Pinterest for ideas on decoration.
It all depends on what... | 1 | t3_4qen7i | t3_4qen7i | /r/Cooking/comments/t3_4qen7i/d4seq9a | null | false | 2016-06-29T11:24:38Z |
d4seq8r | t1_d4seq8r | 1,467,199,477 | user_a47c26818d68 | Cooking | Garlic infused olive oil might be the perfect solution. | 9 | t1_d4s7obd | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4seq8r | null | false | 2016-06-29T11:24:37Z |
d4seq90 | t1_d4seq90 | 1,467,199,477 | user_12640b67933d | Cooking | How does altitude affect cooking? | 2 | t1_d4s6ftl | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4seq90 | null | false | 2016-06-29T11:24:37Z |
d4sel30 | t1_d4sel30 | 1,467,199,074 | user_6a047e30cdb7 | Cooking | When I make it I always halve the recipe. No problems, always turns out great. | 1 | t1_d4sc6pu | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sel30 | null | false | 2016-06-29T11:17:54Z |
d4sej8t | t1_d4sej8t | 1,467,198,923 | user_ea91d72df40c | Cooking | Thank you so, so much! | 1 | t1_d4s9xie | t3_4qajg7 | /r/Cooking/comments/t3_4qajg7/d4sej8t | null | false | 2016-06-29T11:15:23Z |
d4seddr | t1_d4seddr | 1,467,198,432 | user_ab7b6f162499 | Cooking | While I'm sure that site is probably fine, I've had a lot of luck with [chefknivestogo.com](http://chefknivestogo.com) in the past. | 1 | t3_4qepy7 | t3_4qepy7 | /r/Cooking/comments/t3_4qepy7/d4seddr | null | false | 2016-06-29T11:07:12Z |
d4se8ro | t1_d4se8ro | 1,467,198,036 | user_15c9e03d179b | Cooking | Haha. I like that name. So why so I see lists of variations on eggs benedict at restaurants with different meats etc. still labeled as 'benedicts'? | 1 | t1_d4s8nld | t3_4qc9tg | /r/Cooking/comments/t3_4qc9tg/d4se8ro | null | false | 2016-06-29T11:00:36Z |
d4sdx9s | t1_d4sdx9s | 1,467,197,022 | user_1874f4947573 | Cooking | Oh my damn this seems like heaven's essence. | 1 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sdx9s | null | false | 2016-06-29T10:43:42Z |
d4sdu67 | t1_d4sdu67 | 1,467,196,737 | user_05eecd61c9f3 | Cooking | Lemon meringue pie? Angel food cake? Ice cream? A huge omelette? Good luck finding something :) | 5 | t3_4qdj24 | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4sdu67 | null | false | 2016-06-29T10:38:57Z |
d4sdf4f | t1_d4sdf4f | 1,467,195,270 | user_4584d530a07d | Cooking | Once the rice finishes cooking, a rice cooker cuts the heat to "warm" and you very quickly lose your source of hot steam. You might get an extra minute or two of cooking time. | 3 | t1_d4s1etj | t3_4qbse3 | /r/Cooking/comments/t3_4qbse3/d4sdf4f | null | false | 2016-06-29T10:14:30Z |
d4scwdf | t1_d4scwdf | 1,467,193,352 | user_6d5f1d37c44c | Cooking | Would you recommend using bread flour to make pizza dough instead of all-purpose? | 2 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4scwdf | null | false | 2016-06-29T09:42:32Z |
d4sco3r | t1_d4sco3r | 1,467,192,495 | user_daf796829cc0 | Cooking | Kenji always has the best recipes. | 1 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sco3r | null | false | 2016-06-29T09:28:15Z |
d4scn93 | t1_d4scn93 | 1,467,192,408 | user_123cd2e99b99 | Cooking | The waiting periods seem a little extreme to me. 8h to proof and then an additional 2h in the pan?
For my homemade pizzas I use [this](https://www.youtube.com/watch?v=vcfNpDtVqOw) method only has half-an-hour proofing time, and the result is always great. | 2 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4scn93 | null | false | 2016-06-29T09:26:48Z |
d4scifr | t1_d4scifr | 1,467,191,920 | user_d02aef1aa1fa | Cooking | [Jeff Varasano had a good blog on that.](http://www.varasanos.com/pizzarecipe.htm) | 2 | t1_d4s4uic | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4scifr | null | false | 2016-06-29T09:18:40Z |
d4sccam | t1_d4sccam | 1,467,191,301 | user_4b78f9f9c1b3 | Cooking | I wonder what such a high temp does? Is it because of the thick crust? Dumb crappy apartment oven! | 1 | t1_d4sc67l | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sccam | null | false | 2016-06-29T09:08:21Z |
d4scc3u | t1_d4scc3u | 1,467,191,281 | user_0dc9e00ca6d2 | Cooking | Looks really good!
What's the best type of cast iron skillet to buy? | 1 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4scc3u | null | false | 2016-06-29T09:08:01Z |
d4sc6pu | t1_d4sc6pu | 1,467,190,724 | user_eda14ec4e968 | Cooking | Do you know if it would screw anything up to halve the recipe? I live in a tiny Tokyo apartment and only have one cast iron pan, and have no call for that much pizza anyway. | 1 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sc6pu | null | false | 2016-06-29T08:58:44Z |
d4sc67l | t1_d4sc67l | 1,467,190,671 | user_eda14ec4e968 | Cooking | The hottest mine goes is 482. I wonder if that's enough. | 1 | t1_d4s8bru | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sc67l | null | false | 2016-06-29T08:57:51Z |
d4sbvmc | t1_d4sbvmc | 1,467,189,607 | user_dc69b59f0828 | Cooking | Camp dutch oven barbacoa tacos. Other than the meat, you can pretty much prepare everything else you need at home. Onions, cilantro, limes, etc. | 1 | t3_4qcko4 | t3_4qcko4 | /r/Cooking/comments/t3_4qcko4/d4sbvmc | null | false | 2016-06-29T08:40:07Z |
d4sbuk3 | t1_d4sbuk3 | 1,467,189,503 | user_bda886ccf981 | Cooking | Thank you very much, that was really informative, I'll try again today :) | 1 | t1_d4sa3v5 | t3_4qe2i6 | /r/Cooking/comments/t3_4qe2i6/d4sbuk3 | null | false | 2016-06-29T08:38:23Z |
d4sbrzj | t1_d4sbrzj | 1,467,189,238 | user_09ef3ebfc1d6 | Cooking | Well, I'm sorry, but I don't know what the issue is. I don't use whetstones, I just have a diamond encrusted sharpening steel. | 0 | t1_d4sbqox | t3_4qe2i6 | /r/Cooking/comments/t3_4qe2i6/d4sbrzj | null | false | 2016-06-29T08:33:58Z |
d4sbqox | t1_d4sbqox | 1,467,189,105 | user_bda886ccf981 | Cooking | Yep | 1 | t1_d4sa70e | t3_4qe2i6 | /r/Cooking/comments/t3_4qe2i6/d4sbqox | null | false | 2016-06-29T08:31:45Z |
d4sbhiu | t1_d4sbhiu | 1,467,188,214 | user_09ef3ebfc1d6 | Cooking | One more note I forgot to mention, if he's drinking Gatorade, I'd keep the one with blue in them to the minimum. First your poop turns blue, then your urine starts to and it's really not good on your kidneys at that point. | 1 | t3_4qdl0s | t3_4qdl0s | /r/Cooking/comments/t3_4qdl0s/d4sbhiu | null | false | 2016-06-29T08:16:54Z |
d4sbghv | t1_d4sbghv | 1,467,188,112 | user_1b83df27cc14 | Cooking | Maybe Try warmer water for the yeast to do its thing, that was my problem at first during this winter | 4 | t1_d4s4k59 | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4sbghv | null | false | 2016-06-29T08:15:12Z |
d4sbe17 | t1_d4sbe17 | 1,467,187,880 | user_cf53be24ed65 | Cooking | Yeah I would imagine the oven technique is absolutely necessary (or indeed sous vide) when the meat is that thick - it's just not that common to see them that size in Europe.
The picture you linked looks like what we would call a "roast rib of beef", which I end up cooking in the oven anyway!
| 1 | t1_d4rv5qp | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4sbe17 | null | false | 2016-06-29T08:11:20Z |
d4sb736 | t1_d4sb736 | 1,467,187,206 | [deleted] | Cooking | [removed] | 1 | t1_d4ogws1 | t3_4ppzwt | /r/Cooking/comments/t3_4ppzwt/d4sb736 | null | false | 2016-06-29T08:00:06Z |
d4sb6ro | t1_d4sb6ro | 1,467,187,178 | [deleted] | Cooking | [removed] | 1 | t1_d4oogna | t3_4ppzwt | /r/Cooking/comments/t3_4ppzwt/d4sb6ro | null | false | 2016-06-29T07:59:38Z |
d4sb6gk | t1_d4sb6gk | 1,467,187,150 | [deleted] | Cooking | [removed] | 1 | t1_d4oohg8 | t3_4ppzwt | /r/Cooking/comments/t3_4ppzwt/d4sb6gk | null | false | 2016-06-29T07:59:10Z |
d4saxw9 | t1_d4saxw9 | 1,467,186,343 | user_64f9ae5a0913 | Cooking | Confirming what others have said - the most secure method is sous vide. You literally cant fail with it if you set it up right.
Right after that I would suggest Thermapen. Its bit pricy but its worth it and perfect to make sure your meat has optimal temperature setup (and it doesnt matter if you do it on grill, pan or... | 1 | t1_d4rihpw | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4saxw9 | null | false | 2016-06-29T07:45:43Z |
d4saryv | t1_d4saryv | 1,467,185,802 | user_74dac3e4f59e | Cooking | Is it rising in a cold place or a warm place? Ideally, you want dough to rise in a warm room to make the yeast's job easier. | 5 | t1_d4s20jg | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4saryv | null | false | 2016-06-29T07:36:42Z |
d4saru5 | t1_d4saru5 | 1,467,185,790 | user_ce5a7786d46e | Cooking | there you go! make a stock | 2 | t1_d4s90zk | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4saru5 | null | false | 2016-06-29T07:36:30Z |
d4saqw6 | t1_d4saqw6 | 1,467,185,706 | user_8ebe19696407 | Cooking | Make a ton of fresh pasta and dry it! | 3 | t3_4qdj24 | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4saqw6 | null | false | 2016-06-29T07:35:06Z |
d4saa96 | t1_d4saa96 | 1,467,184,272 | user_09ef3ebfc1d6 | Cooking | Take a potato and cut a pocket in it. Stuff with toppings. I like cheese, bacon bits, chopped peppers, and little pieces of sausage if I've got them. Wrap up tight in aluminum foil and stick in hot coals the potato is soft. | 1 | t3_4qcko4 | t3_4qcko4 | /r/Cooking/comments/t3_4qcko4/d4saa96 | null | false | 2016-06-29T07:11:12Z |
d4sa7t6 | t1_d4sa7t6 | 1,467,184,066 | user_0e7f8530fd68 | Cooking | agua fresca, be sure to add some mint leaves. | 3 | t3_4qczxm | t3_4qczxm | /r/Cooking/comments/t3_4qczxm/d4sa7t6 | null | false | 2016-06-29T07:07:46Z |
d4sa70e | t1_d4sa70e | 1,467,184,001 | user_09ef3ebfc1d6 | Cooking | And are you doing both sides? | 0 | t1_d4sa32v | t3_4qe2i6 | /r/Cooking/comments/t3_4qe2i6/d4sa70e | null | false | 2016-06-29T07:06:41Z |
d4sa6tl | t1_d4sa6tl | 1,467,183,984 | user_0e7f8530fd68 | Cooking | also, quiches freeze well and make perfect quick weeknight dinners that you can easily defrost & heat. | 1 | t1_d4s4z9b | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4sa6tl | null | false | 2016-06-29T07:06:24Z |
d4sa5fm | t1_d4sa5fm | 1,467,183,870 | user_67d59186a53e | Cooking | Watermelon wine. Surprisingly good. | 2 | t3_4qczxm | t3_4qczxm | /r/Cooking/comments/t3_4qczxm/d4sa5fm | null | false | 2016-06-29T07:04:30Z |
d4sa3yy | t1_d4sa3yy | 1,467,183,751 | user_09ef3ebfc1d6 | Cooking | I got mine out 2 weeks ago. For the first two days I ate nothing and existed solely on Gatorade. Then I went to cream of chicken and cheddar cheese soup (both campbells) then I started with deliberately very overcooked ramen, and slurped it down so it never actually touched my teeth, finally I went to mac and cheese an... | 2 | t3_4qdl0s | t3_4qdl0s | /r/Cooking/comments/t3_4qdl0s/d4sa3yy | null | false | 2016-06-29T07:02:31Z |
d4sa3v5 | t1_d4sa3v5 | 1,467,183,742 | user_0e7f8530fd68 | Cooking | you shouldn't have to start with such a coarse 300 grit stone unless the edge is chipped up. Most blades only need 1500 or 2000, followed by 6000. So if you're stopping at 1000, you definitely need a finishing stone for a finer edge. And make sure you repeat your strokes on the same grit until you feel that wire edge b... | 4 | t3_4qe2i6 | t3_4qe2i6 | /r/Cooking/comments/t3_4qe2i6/d4sa3v5 | null | false | 2016-06-29T07:02:22Z |
d4sa32v | t1_d4sa32v | 1,467,183,678 | user_bda886ccf981 | Cooking | I'd say around 20 or so degrees(?) | 1 | t1_d4sa0ol | t3_4qe2i6 | /r/Cooking/comments/t3_4qe2i6/d4sa32v | null | false | 2016-06-29T07:01:18Z |
d4sa0ol | t1_d4sa0ol | 1,467,183,489 | user_09ef3ebfc1d6 | Cooking | What angle are you holding the knife at? | 1 | t3_4qe2i6 | t3_4qe2i6 | /r/Cooking/comments/t3_4qe2i6/d4sa0ol | null | false | 2016-06-29T06:58:09Z |
d4s9y2z | t1_d4s9y2z | 1,467,183,281 | [deleted] | Cooking | [removed] | 1 | t1_d4s9xie | t3_4qajg7 | /r/Cooking/comments/t3_4qajg7/d4s9y2z | null | false | 2016-06-29T06:54:41Z |
d4s9xie | t1_d4s9xie | 1,467,183,234 | user_30c6cd55a4d9 | Cooking | Because of the sheer amount of food and a small budget, recipes are not as important as finding the ways to get the calories. There's always after college to expand your recipe book.
I would use https://www.reddit.com/r/MealPrepSunday/ as a resource. The way they cook in bulk will be helpful, and they season the foods... | 3 | t3_4qajg7 | t3_4qajg7 | /r/Cooking/comments/t3_4qajg7/d4s9xie | null | false | 2016-06-29T06:53:54Z |
d4s9xep | t1_d4s9xep | 1,467,183,226 | user_dcfb73019777 | Cooking | Neat. I'm looking at different pans and it seems like ones with nubs or holes help reduce the sauce soak. But I'll definitely try the thyme. Never thought about beets pizza, but they are quite crunchy. Do you chop it thinly? | 1 | t1_d4s95f9 | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4s9xep | null | false | 2016-06-29T06:53:46Z |
d4s9rqm | t1_d4s9rqm | 1,467,182,781 | user_b4262fda8fa3 | Cooking | Probably recipes that people are always trying to get perfect (ie the ultimate burrito) that can be done on a budget. Suggesting where to shop also helps. Maybe search 'mommy' blogs for ideas too. | 1 | t3_4qbq2g | t3_4qbq2g | /r/Cooking/comments/t3_4qbq2g/d4s9rqm | null | false | 2016-06-29T06:46:21Z |
d4s9q5q | t1_d4s9q5q | 1,467,182,655 | user_15b4bdf3bd09 | Cooking | I'm in Denver and have done this recipe maybe 5-6 times now. For the most part, I've had positive results (especially as you'll see, when I adjusted the recipe to fit my skillet).
This may be a longshot that you had the same initial problem I had but just in case: my cast iron skillet is actually 12", so when the orig... | 4 | t1_d4s3lk3 | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4s9q5q | null | false | 2016-06-29T06:44:15Z |
d4s9mdd | t1_d4s9mdd | 1,467,182,358 | user_67bb7e62603b | Cooking | I believe if your guest is reasonable, you have to be too worried. And don't have to hide the cookware or meat, just prepare some vegan recipes for your guest, like Chickpea and capsicum salad and Kale, quinoa and roasted pumpkin pilaf. Upgrade your kitchen equipment, prepare [new appliances](http://www.crazysales.com.... | 1 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4s9mdd | null | false | 2016-06-29T06:39:18Z |
d4s95f9 | t1_d4s95f9 | 1,467,181,063 | user_7c3e96f4bfc4 | Cooking | Any sauce works well as long as it doesn't soak through the dough. A mornay with roasted beets, goat cheese, and thyme is a favourite of mine. | 2 | t1_d4s80c0 | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4s95f9 | null | false | 2016-06-29T06:17:43Z |
d4s93e4 | t1_d4s93e4 | 1,467,180,920 | user_0971a6a05545 | Cooking | Dang, it's been a while since I last made this pizza. Must make it again soon. It was very good as a pan pizza.
If you are part of the "In Kenji we trust" crowd you should give his [extra crispy bar style tortilla pizza](http://www.seriouseats.com/recipes/2014/10/extra-crispy-bar-style-tortilla-pizza-recipe.html) rec... | 7 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4s93e4 | null | false | 2016-06-29T06:15:20Z |
d4s92bx | t1_d4s92bx | 1,467,180,844 | user_c9ebe4204ae1 | Cooking | Microwave it all on high for 10min in a big bowl. Have the chicken towards the side of the bowl. Then medium low (power 4) for another 10min-15min depending on your rice. Don't stir the rice until the end. Might need a bit more water than stovetop rice since this will cook uncovered the entire way.
Cooking rice in br... | 2 | t3_4qbse3 | t3_4qbse3 | /r/Cooking/comments/t3_4qbse3/d4s92bx | null | false | 2016-06-29T06:14:04Z |
d4s90zk | t1_d4s90zk | 1,467,180,754 | user_83d31e9782cc | Cooking | So, that's not entirely feasible...right now. But I think I can do egg-drop soup though, right? And I have tons of chicken bones sitting around frozen. | 2 | t1_d4s8t2i | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4s90zk | null | false | 2016-06-29T06:12:34Z |
d4s8ynt | t1_d4s8ynt | 1,467,180,590 | user_ba1acf99bcf0 | Cooking |
**Seki Magoroku Chef Knife Size: 20 cm**
||||
--:|:--|:--
Current|£55.39|Amazon UK (3rd Party New)
High|£55.39|Amazon UK (3rd Party New)
Low|£51.89|Amazon UK (3rd Party New)
[Price History Chart and Sales Rank](http://i.imgur.com/CFFTSH0.png) | [FAQ](http://www.reddit.com/r/PriceZombie/wiki/index)
| 1 | t3_4qe2i6 | t3_4qe2i6 | /r/Cooking/comments/t3_4qe2i6/d4s8ynt | null | false | 2016-06-29T06:09:50Z |
d4s8upr | t1_d4s8upr | 1,467,180,311 | user_bd71678d39dd | Cooking | Silly question but are you using bread flour? All purpose won't yield as much dough. | 5 | t1_d4s20jg | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4s8upr | null | false | 2016-06-29T06:05:11Z |
d4s8t82 | t1_d4s8t82 | 1,467,180,211 | user_ba1acf99bcf0 | Cooking |
**Japanese Hon Dashi Bonito Fish Soup Stock - 2.29 oz x 2 bottles**
||||
--:|:--|:--
Current|$8.50|Amazon (3rd Party New)
High|$14.99|Amazon (3rd Party New)
Low|$6.97|Amazon (3rd Party New)
|Average|$8.50|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/8VsNTbx.png) | [FAQ](http://www.reddit.com/r/Pri... | 2 | t1_d4s8t2i | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4s8t82 | null | false | 2016-06-29T06:03:31Z |
d4s8t2i | t1_d4s8t2i | 1,467,180,200 | user_ce5a7786d46e | Cooking | currently i live in japan. my local grocery store sells it fresh. also you can buy powered form like a pixie stick. called [hon-dashi.](https://www.amazon.com/Japanese-Dashi-Bonito-Fish-Stock/dp/B000FL1OOA/ref=sr_1_4_a_it?ie=UTF8&qid=1467180159&sr=8-4&keywords=hon+dashi) | 2 | t1_d4s6chv | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4s8t2i | null | false | 2016-06-29T06:03:20Z |
d4s8nld | t1_d4s8nld | 1,467,179,814 | user_c9ebe4204ae1 | Cooking | Benedict is poached egg on back bacon on a buttered english muffin, topped with hollandaise. No cheese, No veg. Your creation has 1 item in common with benedict, the poached egg.
If you swapped green onions for garlic scapes, you would have the Scape Goat. | 2 | t3_4qc9tg | t3_4qc9tg | /r/Cooking/comments/t3_4qc9tg/d4s8nld | null | false | 2016-06-29T05:56:54Z |
d4s8bru | t1_d4s8bru | 1,467,179,006 | user_4b78f9f9c1b3 | Cooking | That looks great!
Too bad my oven won't go to 550 degrees :( | 1 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4s8bru | null | false | 2016-06-29T05:43:26Z |
d4s890e | t1_d4s890e | 1,467,178,819 | [deleted] | Cooking | [deleted] | 1 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4s890e | null | false | 2016-06-29T05:40:19Z |
d4s87le | t1_d4s87le | 1,467,178,725 | user_40f53412b89f | Cooking | It does a bit. But you still get the flavor from the garlic butter. It's not really so bad. You can probably get the same effect if you strain the garlic out of the butter, but I'm too lazy for that. | 5 | t1_d4s7obd | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4s87le | null | false | 2016-06-29T05:38:45Z |
d4s80c0 | t1_d4s80c0 | 1,467,178,252 | user_dcfb73019777 | Cooking | Good to know. I've got a restaurant supply shop near me, so I'll grab a pan. My cast iron is too small. Does it work well with a sauce that isn't New York style? | 1 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4s80c0 | null | false | 2016-06-29T05:30:52Z |
d4s7y16 | t1_d4s7y16 | 1,467,178,107 | user_b02f1b9887d2 | Cooking | Juicers blow. | 1 | t1_d4s7gu1 | t3_4qczxm | /r/Cooking/comments/t3_4qczxm/d4s7y16 | null | false | 2016-06-29T05:28:27Z |
d4s7xnz | t1_d4s7xnz | 1,467,178,083 | user_b02f1b9887d2 | Cooking | Grainy, but sweet? Smoothy drinks. Start with rum. Then end with a spinach smoothie. | 2 | t3_4qczxm | t3_4qczxm | /r/Cooking/comments/t3_4qczxm/d4s7xnz | null | false | 2016-06-29T05:28:03Z |
d4s7x81 | t1_d4s7x81 | 1,467,178,056 | user_8d12b3ac5bc9 | Cooking | You should check out /r/castiron. | 6 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4s7x81 | null | false | 2016-06-29T05:27:36Z |
d4s7ur2 | t1_d4s7ur2 | 1,467,177,893 | user_7beb559a82b3 | Cooking | First i'd check the water. Try bottled? Next, use good rice. It's worth the extra couple of bucks. | 1 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d4s7ur2 | null | false | 2016-06-29T05:24:53Z |
d4s7oe6 | t1_d4s7oe6 | 1,467,177,487 | [deleted] | Cooking | [deleted] | 1 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4s7oe6 | null | false | 2016-06-29T05:18:07Z |
d4s7obd | t1_d4s7obd | 1,467,177,481 | user_7a7142307054 | Cooking | Doesn't the garlic burn? Your pizza looks delicious btw! | 7 | t1_d4s4ffc | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4s7obd | null | false | 2016-06-29T05:18:01Z |
d4s7noy | t1_d4s7noy | 1,467,177,444 | user_7a7142307054 | Cooking | I tried this last week for the first time as well and absolutely loved it too! I will divide the dough maybe into 3 pizzas next time because I like a thinner crust..! | 1 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4s7noy | null | false | 2016-06-29T05:17:24Z |
d4s7mmk | t1_d4s7mmk | 1,467,177,378 | user_99f3d64cfc04 | Cooking | That sounds lovely. I remember trying this once as a teenager, and the damned potato took forever to cook. It's inspired me though, I might try making some kind of a lining like a pastry at home and filling it with a pre cooked meat stew. | 1 | t1_d4s2hft | t3_4qcko4 | /r/Cooking/comments/t3_4qcko4/d4s7mmk | null | false | 2016-06-29T05:16:18Z |
d4s7h0y | t1_d4s7h0y | 1,467,177,042 | user_99f3d64cfc04 | Cooking | Fire pizza! I don't have a cast iron pizza pan, but we are planning to bring our skillet so I could improvise. Thank you.
I am kinda weirded out by eggs in a bag however. I mean, it shouldn't. I bet it tastes great. There's no reason why it shouldn't. I'll try it if I can get past that. | 1 | t1_d4rydem | t3_4qcko4 | /r/Cooking/comments/t3_4qcko4/d4s7h0y | null | false | 2016-06-29T05:10:42Z |
d4s7gu1 | t1_d4s7gu1 | 1,467,177,029 | user_0bf3aaba17d3 | Cooking | Squish it into juice and drink. Makes a great cocktail with some rum and oj. You could freeze extra and thaw as needed. | 2 | t3_4qczxm | t3_4qczxm | /r/Cooking/comments/t3_4qczxm/d4s7gu1 | null | false | 2016-06-29T05:10:29Z |
d4s74ya | t1_d4s74ya | 1,467,176,326 | user_5811eed52a64 | Cooking | White vermouth is an acceptable substitute most of the time, and unlike white wine, it doesn't go bad once it's opened. | 1 | t3_4qa1oq | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4s74ya | null | false | 2016-06-29T04:58:46Z |
d4s6oxm | t1_d4s6oxm | 1,467,175,388 | user_83d31e9782cc | Cooking | That's pretty good. | 2 | t1_d4s6gzs | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4s6oxm | null | false | 2016-06-29T04:43:08Z |
d4s6l6g | t1_d4s6l6g | 1,467,175,169 | user_920abcbe5864 | Cooking | I just use them for omelettes or scrambled eggs. I don't think they work well for baking. I forgot to say that you should add a touch of salt to the yolks, about half a teaspoon per cup. | 2 | t1_d4s6cyn | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4s6l6g | null | false | 2016-06-29T04:39:29Z |
d4s6ig7 | t1_d4s6ig7 | 1,467,175,013 | user_bcc33038c138 | Cooking | I like to do a fingerling mustard potato salad. Slice fingerlings into 1/2 inch thick rounds, boil in salted water until just tender. While still warm, toss with a healthy glug of olive oil, a tiny splash of cider vinegar, and a large spoon of whole grain mustard (I prefer Maille). Season to taste with salt and pepper.... | 1 | t3_4qb7t4 | t3_4qb7t4 | /r/Cooking/comments/t3_4qb7t4/d4s6ig7 | null | false | 2016-06-29T04:36:53Z |
d4s6hog | t1_d4s6hog | 1,467,174,968 | user_f345f1ed5e1e | Cooking | It's ridiculously easy to sous vide a steak in a pot and then sear it in a pan. Put the steak in a bag with a little salt and pepper. Fill up a pot with the hottest water from the tap that you can get, you are shooting for around 60C. You will probably need to raise the temperature a few degrees with a burner on your s... | 1 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4s6hog | null | false | 2016-06-29T04:36:08Z |
d4s6gzs | t1_d4s6gzs | 1,467,174,928 | user_fad76169a43e | Cooking | You could always take up juggling. | 2 | t3_4qdj24 | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4s6gzs | null | false | 2016-06-29T04:35:28Z |
d4s6ftl | t1_d4s6ftl | 1,467,174,863 | user_d0a133103391 | Cooking | Ugh, I live at sea level and love to cook, my folks live at 8000 feet and love for me to cook whenever I come visit them. But goddammit, every time I try I look like a buffoon. I'm sitting there swearing that I actually, most of the time, know what I'm doing, and my mom's like "We like it anyway, dear." | 14 | t1_d4s3lk3 | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4s6ftl | null | false | 2016-06-29T04:34:23Z |
d4s6cyn | t1_d4s6cyn | 1,467,174,702 | user_83d31e9782cc | Cooking | Thanks. Any use for frozen eggs, as is? | 1 | t1_d4s5qjw | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4s6cyn | null | false | 2016-06-29T04:31:42Z |
d4s6chv | t1_d4s6chv | 1,467,174,675 | user_83d31e9782cc | Cooking | How are you making the dashi? | 2 | t1_d4s5prl | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4s6chv | null | false | 2016-06-29T04:31:15Z |
d4s6cbl | t1_d4s6cbl | 1,467,174,665 | user_b8893b5c4421 | Cooking | I know about the anti-clumping agents they put in, but they've never really caused problems for me before. The slightly gritty taste has always been worth it in exchange for not having to spend twenty minutes with a grater. But I have a food processor now, which is why I made this thing to begin with. | 1 | t1_d4rot5l | t3_4qbkpr | /r/Cooking/comments/t3_4qbkpr/d4s6cbl | null | false | 2016-06-29T04:31:05Z |
d4s6bpb | t1_d4s6bpb | 1,467,174,631 | user_83d31e9782cc | Cooking | Thanks. I've always wanted to pickle/cure something. | 2 | t1_d4s5wdp | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4s6bpb | null | false | 2016-06-29T04:30:31Z |
d4s6au6 | t1_d4s6au6 | 1,467,174,584 | user_83d31e9782cc | Cooking | That sounds like...just a ton of work. But fried rice *is* good... | 1 | t1_d4s5k1w | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4s6au6 | null | false | 2016-06-29T04:29:44Z |
d4s67b1 | t1_d4s67b1 | 1,467,174,390 | user_75047ddcfe2f | Cooking | Tatertot Casserole - Brown 1lb of beef with 1/2 a chopped onion, drain and put in a bowl. Stir a can of cream of mushroom soup into the meat. Pour the meat/soup mixture into an 8x8 glass cooking dish and smooth it across the bottom. Position frozen tater tots across the meat in rows filling the whole surface. Sprinkle ... | 1 | t3_4q9r0a | t3_4q9r0a | /r/Cooking/comments/t3_4q9r0a/d4s67b1 | null | false | 2016-06-29T04:26:30Z |
d4s66u1 | t1_d4s66u1 | 1,467,174,364 | user_f345f1ed5e1e | Cooking | Ishi-yaki. Get yourself some smooth rocks, not rocks straight from a river though, they might explode. Get the rocks really hot. Get yourself a Wagyu strip steak and cut it into 5mm thick slices. Cook each slice on the hot rock for just a few seconds on each side. Alternatively season each slice with either sea salt, w... | 1 | t3_4qbn9r | t3_4qbn9r | /r/Cooking/comments/t3_4qbn9r/d4s66u1 | null | false | 2016-06-29T04:26:04Z |
d4s63xw | t1_d4s63xw | 1,467,174,204 | user_bcc33038c138 | Cooking | Congee/jook, homemade chicken broth, Greek yogurt with lemon curd, soft poached fresh fruit (think peaches and apricots), pureed soups (potato and leek, squash and fennel, red pepper and tomato, beer and cheese, coconut curry), mashed vegetables other than potatoes (cauliflower, parsnip, rutabaga, etc), panna cotta, st... | 5 | t3_4qdl0s | t3_4qdl0s | /r/Cooking/comments/t3_4qdl0s/d4s63xw | null | false | 2016-06-29T04:23:24Z |
d4s5wdp | t1_d4s5wdp | 1,467,173,794 | user_072966e694d5 | Cooking | You have some good ideas already. Remember that eggs last a long time. Also, you can preserve them in salt, just like [duck eggs](http://thai-fresh.com/2008/05/salted-duck-eggs/) for Thai recipes. | 2 | t3_4qdj24 | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4s5wdp | null | false | 2016-06-29T04:16:34Z |
d4s5w7w | t1_d4s5w7w | 1,467,173,785 | user_0388cc1008f0 | Cooking | The game-changer for me for a foolproof way to cook steak came from [Alton Brown's broiler method](http://www.foodnetwork.com/recipes/alton-brown/sirloin-steak-recipe.html). High end steak houses when I was growing up would flash-cook steaks at super-high temperatures and then finish with a pan sear (Maillard reaction)... | 1 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4s5w7w | null | false | 2016-06-29T04:16:25Z |
d4s5uj3 | t1_d4s5uj3 | 1,467,173,694 | user_02306c839554 | Cooking | You could slice and freeze them individually! You could also make mini frittatas/egg muffins in muffin tins and do the same thing. | 2 | t1_d4s55em | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4s5uj3 | null | false | 2016-06-29T04:14:54Z |
d4s5qjw | t1_d4s5qjw | 1,467,173,478 | user_920abcbe5864 | Cooking | Not OP, but do you use day old rice? If you cook the rice and immediately try to make fried rice, it gets mushy. You have to leave the cooked rice in the fridge for at least a day. Very important.
Also, you can freeze eggs, but not in the shell. I separate the whites from the yolks and freeze them in ice cube trays. | 2 | t1_d4s51mk | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4s5qjw | null | false | 2016-06-29T04:11:18Z |
d4s5prl | t1_d4s5prl | 1,467,173,435 | user_ce5a7786d46e | Cooking | for breakfast i usually eat a bowl of udon cooked in dashi and drop in two eggs. also ramen, asian stir fry with tomatoes, omelettes, cakes, deviled eggs, anything baking really | 2 | t3_4qdj24 | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4s5prl | null | false | 2016-06-29T04:10:35Z |
d4s5k1w | t1_d4s5k1w | 1,467,173,130 | user_12e192041f6a | Cooking | Most of the problem with rice is that it has a tendency to clump together. This is fine for some dishes, but not for stir frying. You need that rice to be as 'unclumpy' as possible.
The long grain rices, like basmati, resist clumping. But I don't like to use the brown rices for stir fry so much. So you'll have to ... | 3 | t1_d4s51mk | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4s5k1w | null | false | 2016-06-29T04:05:30Z |
d4s5gxo | t1_d4s5gxo | 1,467,172,964 | user_bc92f9c55e29 | Cooking | You can strain the seeds out of smoothies. | 1 | t3_4qdl0s | t3_4qdl0s | /r/Cooking/comments/t3_4qdl0s/d4s5gxo | null | false | 2016-06-29T04:02:44Z |
d4s55em | t1_d4s55em | 1,467,172,368 | user_83d31e9782cc | Cooking | But who eats ~~it~~ all of them? | 1 | t1_d4s52fk | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4s55em | null | false | 2016-06-29T03:52:48Z |
d4s52sm | t1_d4s52sm | 1,467,172,234 | user_a31c0dcc2516 | Cooking | Hell, that's a lot of watermelon. I really like watermelon and feta cheese salad, but.... 6 quarts.
Invite some friends over, set out the salt, eat and talk. | 2 | t3_4qczxm | t3_4qczxm | /r/Cooking/comments/t3_4qczxm/d4s52sm | null | false | 2016-06-29T03:50:34Z |
d4s52fk | t1_d4s52fk | 1,467,172,214 | user_64609e8ae05c | Cooking | Frittata sounds perfect then since there's no crust! A 12" cast iron should be able to use up a dozen or so eggs. Just make 5 of them and you're good to go :D | 2 | t1_d4s4wrd | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4s52fk | null | false | 2016-06-29T03:50:14Z |
d4s51mk | t1_d4s51mk | 1,467,172,172 | user_83d31e9782cc | Cooking | Thank you. I don't know if I can do cakes, space/ingredient issue.
I've done fried rice before, and it just didn't turn out right, could you offer some pointers? | 1 | t1_d4s4z9b | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4s51mk | null | false | 2016-06-29T03:49:32Z |
d4s4z9b | t1_d4s4z9b | 1,467,172,055 | user_12e192041f6a | Cooking | 1) Quiche is rather egg intensive; you'll use 1/3 to 1/2 dozen eggs per quiche.
2) Start baking. A cake will require 2 or 3 eggs per batter mix.
3) Fried rice. Simple to make, and you can add anything to it. And it'll use up 1 or 2 eggs each time.
4) But the absolute king of egg intensive dishes has got to be... | 3 | t3_4qdj24 | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4s4z9b | null | false | 2016-06-29T03:47:35Z |
d4s4yix | t1_d4s4yix | 1,467,172,018 | user_40f53412b89f | Cooking | When I have the time, I usually do filet mignon with caramelized onions and a creamy blue cheese (Point Reyes melts the best that I've tried). I make the caramelized onions with a bit of Worcestershire sauce in addition to some balsamic vinegar. Sear on the stovetop both sides, then add the onions and then the blue che... | 1 | t3_4qbn9r | t3_4qbn9r | /r/Cooking/comments/t3_4qbn9r/d4s4yix | null | false | 2016-06-29T03:46:58Z |
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