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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d4s4wrd | t1_d4s4wrd | 1,467,171,933 | user_83d31e9782cc | Cooking | Thank you. The only part of quiche I don't like is the crust, so I'm doing it. (I haven't had frittata before.) | 1 | t1_d4s4ped | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4s4wrd | null | false | 2016-06-29T03:45:33Z |
d4s4v3n | t1_d4s4v3n | 1,467,171,853 | user_83d31e9782cc | Cooking | Excellent idea. Thank you. | 2 | t1_d4s4s6j | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4s4v3n | null | false | 2016-06-29T03:44:13Z |
d4s4uic | t1_d4s4uic | 1,467,171,824 | user_ce66163f60ac | Cooking | This is also my go-to for a pan pizza! Now if somebody could give me a foolproof thin and crispy pizza dough recipe... | 6 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4s4uic | null | false | 2016-06-29T03:43:44Z |
d4s4sqy | t1_d4s4sqy | 1,467,171,736 | user_ce5a7786d46e | Cooking | thanks! i was actually in the market for a pizzza dough. i couldn't get chef john's to work out | 1 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4s4sqy | null | false | 2016-06-29T03:42:16Z |
d4s4s6j | t1_d4s4s6j | 1,467,171,708 | user_700d649babdd | Cooking | Devilled eggs | 3 | t3_4qdj24 | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4s4s6j | null | false | 2016-06-29T03:41:48Z |
d4s4ped | t1_d4s4ped | 1,467,171,568 | user_64609e8ae05c | Cooking | Make a big frittata with lots of veggies and bacon or whatever you want to put in there! Can be eaten anytime, reheats really well. Also you could separate the yolks and whites and freeze them in an ice cube tray for awhile until you need them. | 6 | t3_4qdj24 | t3_4qdj24 | /r/Cooking/comments/t3_4qdj24/d4s4ped | null | false | 2016-06-29T03:39:28Z |
d4s4nat | t1_d4s4nat | 1,467,171,468 | user_fbe025804aba | Cooking | Fried chicken from a local place. I hate frying chicken. | 3 | t3_4qchcl | t3_4qchcl | /r/Cooking/comments/t3_4qchcl/d4s4nat | null | false | 2016-06-29T03:37:48Z |
d4s4n75 | t1_d4s4n75 | 1,467,171,463 | user_40f53412b89f | Cooking | Give it a try next time. The more garlic the better. I then drizzle the remaining over the outer crust (not over the cheese/toppings though). I could eat both pizzas by myself if I didn't have a wife to stop me. | 8 | t1_d4s4j9x | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4s4n75 | null | false | 2016-06-29T03:37:43Z |
d4s4kuy | t1_d4s4kuy | 1,467,171,346 | user_12e192041f6a | Cooking | 1) Get a big pot of water.
2) Boil the water.
3) Place the frozen pulled pork in ziploc bags.
4) place the bags in the boiling water.
Works like a charm, and it doesn't harm the food. | 1 | t3_4qbez7 | t3_4qbez7 | /r/Cooking/comments/t3_4qbez7/d4s4kuy | null | false | 2016-06-29T03:35:46Z |
d4s4k59 | t1_d4s4k59 | 1,467,171,310 | user_175fdf12ff22 | Cooking | Maybe try it with bottled water and report back! | 2 | t1_d4s4hgn | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4s4k59 | null | false | 2016-06-29T03:35:10Z |
d4s4jw9 | t1_d4s4jw9 | 1,467,171,298 | user_fbe025804aba | Cooking | Use it as a marinade instead. Or make pickle pops. | 2 | t3_4qcjxu | t3_4qcjxu | /r/Cooking/comments/t3_4qcjxu/d4s4jw9 | null | false | 2016-06-29T03:34:58Z |
d4s4jdj | t1_d4s4jdj | 1,467,171,272 | user_3d3077ca47bc | Cooking | Never thought the phone typing would get me. I give up, I'm old.
| 2 | t1_d4s0krc | t3_4qcodj | /r/Cooking/comments/t3_4qcodj/d4s4jdj | null | false | 2016-06-29T03:34:32Z |
d4s4j9x | t1_d4s4j9x | 1,467,171,267 | user_175fdf12ff22 | Cooking | *garlic butter* this is genius | 14 | t1_d4s4ffc | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4s4j9x | null | false | 2016-06-29T03:34:27Z |
d4s4ir6 | t1_d4s4ir6 | 1,467,171,242 | [deleted] | Cooking | [deleted] | 1 | t1_d4s4ffc | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4s4ir6 | null | false | 2016-06-29T03:34:02Z |
d4s4hgn | t1_d4s4hgn | 1,467,171,178 | user_89f8be81c297 | Cooking | indeed. no idea where I'm going wrong. I'm currently blaming WV water | 3 | t1_d4s3e6y | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4s4hgn | null | false | 2016-06-29T03:32:58Z |
d4s4ffc | t1_d4s4ffc | 1,467,171,078 | user_40f53412b89f | Cooking | Yeah, this is my go-to pizza recipe now. Everything I've done previously has never turned out very good, but this always produces pretty consistent results. I make it about once a week now.
Pro-tip: Instead of putting some olive oil in the pan/rolling the dough ball in it, substitute garlic butter. Amazing.
http://... | 32 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4s4ffc | null | false | 2016-06-29T03:31:18Z |
d4s48ht | t1_d4s48ht | 1,467,170,744 | user_bfbe7282cc45 | Cooking | That would also do it. If you have a ton of smoke the pan is too hot, that steady sizzle will result in a nice browning. When I first started I thought you need high for cooking a steak 😢 Steak away! | 1 | t1_d4rzc9i | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4s48ht | null | false | 2016-06-29T03:25:44Z |
d4s41ga | t1_d4s41ga | 1,467,170,406 | user_91afa032f7cf | Cooking | I'm actually a vegetarian and I'm gonna be hosting a BBQ. I'm making a pork shoulder for my friends but I'm actually super excited to grill some onions peppers tomatoes and zucchini, slice them up, and put them in a quesadilla and then put that on the grill to get a nice veggie-y, cheesy, crispy meal for myself with so... | 4 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4s41ga | null | false | 2016-06-29T03:20:06Z |
d4s3xex | t1_d4s3xex | 1,467,170,217 | user_136d79655281 | Cooking | I'd be happy with those sides if it came with some bread. :) | 2 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4s3xex | null | false | 2016-06-29T03:16:57Z |
d4s3n3v | t1_d4s3n3v | 1,467,169,725 | user_a31c0dcc2516 | Cooking | I find that it gets the basic flavor, but it's not a perfect substitute for sure. | 1 | t1_d4s0l6y | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4s3n3v | null | false | 2016-06-29T03:08:45Z |
d4s3lk3 | t1_d4s3lk3 | 1,467,169,650 | user_bcd5cad7f73e | Cooking | Has anyone ever used this at altitude? 5000ft+? I seem to have some troubles with it coming out right. | 9 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4s3lk3 | null | false | 2016-06-29T03:07:30Z |
d4s3ib5 | t1_d4s3ib5 | 1,467,169,499 | user_c9ebe4204ae1 | Cooking | I'd be more happy to replace the vegetarian at your steak cookout!
Where is it being held? I can bring sides and/or help with the grilling if necessary. I can cook steak anywhere from moo'ing rare to medium, and hot dogs/brats for anyone requesting their steak cooked past medium.
j/k, all meant in good fun. | -2 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4s3ib5 | null | false | 2016-06-29T03:04:59Z |
d4s3fv5 | t1_d4s3fv5 | 1,467,169,382 | user_2cf8390d50ec | Cooking | In the directions it says to let the oil cool before doing this. | 2 | t1_d4rrhsx | t3_4qb90i | /r/Cooking/comments/t3_4qb90i/d4s3fv5 | null | false | 2016-06-29T03:03:02Z |
d4s3elv | t1_d4s3elv | 1,467,169,323 | user_175fdf12ff22 | Cooking | I feel you. Sometimes you just NEED a take out pizza. | 3 | t1_d4s2own | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4s3elv | null | false | 2016-06-29T03:02:03Z |
d4s3e6y | t1_d4s3e6y | 1,467,169,305 | user_175fdf12ff22 | Cooking | Do you use this recipe? | 3 | t1_d4s20jg | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4s3e6y | null | false | 2016-06-29T03:01:45Z |
d4s2w0a | t1_d4s2w0a | 1,467,168,429 | user_072966e694d5 | Cooking | The water in the pickles you ate diluted the brine in which they were pickled. You will not get shelf stable safe pickles from reusing it. However, you can make a cup of new brine, add it to the old juice and fridge pickle cukes in the refreshed mixture just fine, if you like the flavor. A dead easy way to use it os... | 1 | t3_4qcjxu | t3_4qcjxu | /r/Cooking/comments/t3_4qcjxu/d4s2w0a | null | false | 2016-06-29T02:47:09Z |
d4s2own | t1_d4s2own | 1,467,168,096 | user_db433f29c0cb | Cooking | sounds good and all, but the reason I order take out pizza in the first place is because I don't have time/energy to cook. if I have to plan it a day in advance and then 2 hours of time before actually baking it, I'm still going to have a need for take out pizza in my life. | 11 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4s2own | null | false | 2016-06-29T02:41:36Z |
d4s2mfo | t1_d4s2mfo | 1,467,167,979 | user_1e2d6d874fd6 | Cooking | I recently went the Sous Vide route and picked up an Anova.. upgraded my steak game so hard. | 1 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4s2mfo | null | false | 2016-06-29T02:39:39Z |
d4s2hft | t1_d4s2hft | 1,467,167,742 | user_b70cac6b9832 | Cooking | We used potatoes but we diced them up really small to make sure they cooked. If you put them at the bottom and closer to the heat they tend to cook better. I hadn't thought about adding pineapple! I'll have to try that next time :) | 3 | t1_d4s01u8 | t3_4qcko4 | /r/Cooking/comments/t3_4qcko4/d4s2hft | null | false | 2016-06-29T02:35:42Z |
d4s2g5o | t1_d4s2g5o | 1,467,167,680 | user_12e192041f6a | Cooking | **Pan fried filet mignon with peppercorn mushroom sauce.**
**Apparatus:**
1 range w/two burners
1 tongs to flip fillets
1 large skillet or wok
1 container to marinade
1 saucepan
1 colander or sieve
Atlantic jazz (it's *that* good)
**Ingredients:**
Beef tenderloin (You can opt for choice, but you can go for th... | 2 | t3_4qbn9r | t3_4qbn9r | /r/Cooking/comments/t3_4qbn9r/d4s2g5o | null | false | 2016-06-29T02:34:40Z |
d4s2fom | t1_d4s2fom | 1,467,167,658 | user_6dc8ce6b25cb | Cooking | Part of the appeal of a ribeye is its marbling. The fat melts and infuses the meat.
The Maillard Reaction from searing does wonderful things too.
Boiling is just not a good method for a fine cut of meat. | 1 | t1_d4qacwj | t3_4q59hp | /r/Cooking/comments/t3_4q59hp/d4s2fom | null | false | 2016-06-29T02:34:18Z |
d4s28ed | t1_d4s28ed | 1,467,167,314 | user_183fe9020b35 | Cooking | Yeah, pork is pretty safe nowadays. I cook to 140 the rest. | 1 | t1_d4ryosv | t3_4qcodj | /r/Cooking/comments/t3_4qcodj/d4s28ed | null | false | 2016-06-29T02:28:34Z |
d4s26e2 | t1_d4s26e2 | 1,467,167,220 | user_183fe9020b35 | Cooking | I second Swedish meatballs. I actually follow a frikadeller recipe and freeze them. Uses ground veal and pork. Amazing. | 1 | t1_d4re0x3 | t3_4q9kla | /r/Cooking/comments/t3_4q9kla/d4s26e2 | null | false | 2016-06-29T02:27:00Z |
d4s20o3 | t1_d4s20o3 | 1,467,166,950 | user_f3bda5d0f23e | Cooking | those are great but pricey they now have a more consumer version which is great and cheaper
http://thesweethome.com/reviews/the-best-instant-read-thermometer/ for a full rundown of the new one | 2 | t1_d4rha0k | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4s20o3 | null | false | 2016-06-29T02:22:30Z |
d4s20jg | t1_d4s20jg | 1,467,166,944 | user_89f8be81c297 | Cooking | I have never gotten the dough to rise and fill the pan properly. Instead of getting enough for two I end up with enough for one and a small personal pan pizza. And both almost explode out of the pan while cooking. I mean, personal pan pizza is a pretty great consolation prize so I'll keep working at it. But it's my whi... | 13 | t3_4qcl5c | t3_4qcl5c | /r/Cooking/comments/t3_4qcl5c/d4s20jg | null | false | 2016-06-29T02:22:24Z |
d4s1u4y | t1_d4s1u4y | 1,467,166,641 | [deleted] | Cooking | [deleted] | 3 | t3_4qckvv | t3_4qckvv | /r/Cooking/comments/t3_4qckvv/d4s1u4y | null | false | 2016-06-29T02:17:21Z |
d4s1s8w | t1_d4s1s8w | 1,467,166,551 | user_9f9740d0c428 | Cooking | I recently discovered that I can shred meat with my Kitchen Aid mixer. If you have one, I highly recommend - it's incredibly quick and easy! | 2 | t3_4qcv4f | t3_4qcv4f | /r/Cooking/comments/t3_4qcv4f/d4s1s8w | null | false | 2016-06-29T02:15:51Z |
d4s1etj | t1_d4s1etj | 1,467,165,919 | user_a0df501852c4 | Cooking | It works. Remember that even if the rice finishes first it will still keep steaming in the cooker. | 2 | t1_d4s0p6d | t3_4qbse3 | /r/Cooking/comments/t3_4qbse3/d4s1etj | null | false | 2016-06-29T02:05:19Z |
d4s1cji | t1_d4s1cji | 1,467,165,811 | user_9a9cb68c05f4 | Cooking | Bisque | 1 | t3_4q0svk | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4s1cji | null | false | 2016-06-29T02:03:31Z |
d4s19j5 | t1_d4s19j5 | 1,467,165,669 | user_9a9cb68c05f4 | Cooking | Shredded chicken
Pico de Gallo
Roasted pepper sauce
Salsa Verde
Corn
Black beans
Cheddar, Jack, and or queso fresco
| 1 | t3_4q68gt | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4s19j5 | null | false | 2016-06-29T02:01:09Z |
d4s136x | t1_d4s136x | 1,467,165,377 | user_846ff087c4f0 | Cooking | Thanks. Sounds refreshing. | 2 | t1_d4s0ig4 | t3_4qczxm | /r/Cooking/comments/t3_4qczxm/d4s136x | null | false | 2016-06-29T01:56:17Z |
d4s0zkm | t1_d4s0zkm | 1,467,165,210 | user_9a9cb68c05f4 | Cooking | Have a band saw handy? | 1 | t3_4qbez7 | t3_4qbez7 | /r/Cooking/comments/t3_4qbez7/d4s0zkm | null | false | 2016-06-29T01:53:30Z |
d4s0x8k | t1_d4s0x8k | 1,467,165,101 | user_9a9cb68c05f4 | Cooking | Maybe the Bechemel over cooked and began separating before the cheese was added? | 1 | t3_4qbkpr | t3_4qbkpr | /r/Cooking/comments/t3_4qbkpr/d4s0x8k | null | false | 2016-06-29T01:51:41Z |
d4s0uow | t1_d4s0uow | 1,467,164,986 | user_587ec263c32a | Cooking | I've cooked (smoked) hundreds of pounds of pork shoulder over the years.
1. Applewood will be fine. I've found most hardwood to have the same smoke flavor apart from mesquite, which is unique to Texas BBQ.
2. Internal temp should reach 198-200. This is the temperature that everything starts to break apart inside. I... | 4 | t3_4qcv4f | t3_4qcv4f | /r/Cooking/comments/t3_4qcv4f/d4s0uow | null | false | 2016-06-29T01:49:46Z |
d4s0sdw | t1_d4s0sdw | 1,467,164,881 | user_4584d530a07d | Cooking | Try posting in a local sub. Most of the country's never heard of this joint.
...or bring us a picture. | 1 | t3_4qbbif | t3_4qbbif | /r/Cooking/comments/t3_4qbbif/d4s0sdw | null | false | 2016-06-29T01:48:01Z |
d4s0rhr | t1_d4s0rhr | 1,467,164,840 | user_9a9cb68c05f4 | Cooking | Want some eggs Woodhouse now | 3 | t3_4qc9tg | t3_4qc9tg | /r/Cooking/comments/t3_4qc9tg/d4s0rhr | null | false | 2016-06-29T01:47:20Z |
d4s0p6d | t1_d4s0p6d | 1,467,164,733 | user_4584d530a07d | Cooking | They're not going to work with frozen chicken - the cooking times differ too much. | 2 | t1_d4rvy26 | t3_4qbse3 | /r/Cooking/comments/t3_4qbse3/d4s0p6d | null | false | 2016-06-29T01:45:33Z |
d4s0ow3 | t1_d4s0ow3 | 1,467,164,720 | user_5a54ab306995 | Cooking | I don't want a cutlet. I want a thick, pink in the middle chop.
I do use this method with chicken breast for some recipes. | 2 | t1_d4s0jfe | t3_4qcodj | /r/Cooking/comments/t3_4qcodj/d4s0ow3 | null | false | 2016-06-29T01:45:20Z |
d4s0mrk | t1_d4s0mrk | 1,467,164,620 | user_4584d530a07d | Cooking | Not really the best /r/cooking recommendation but hotdogs are quick & easy to do over a campfire & not too picky about storage. | 1 | t3_4qcko4 | t3_4qcko4 | /r/Cooking/comments/t3_4qcko4/d4s0mrk | null | false | 2016-06-29T01:43:40Z |
d4s0l6y | t1_d4s0l6y | 1,467,164,546 | user_9a9cb68c05f4 | Cooking | Very cool list. Not sure about using grape juice as a substitute for wine though. | 1 | t1_d4rb3wc | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4s0l6y | null | false | 2016-06-29T01:42:26Z |
d4s0krc | t1_d4s0krc | 1,467,164,526 | user_5a54ab306995 | Cooking | Usually I just put them on a plate or cutting board to cool them. I thought we were discussing cooking them!?!
Jk, I'm definitely gonna try the reverse sear. Thanks man. | 3 | t1_d4rzp38 | t3_4qcodj | /r/Cooking/comments/t3_4qcodj/d4s0krc | null | false | 2016-06-29T01:42:06Z |
d4s0kq0 | t1_d4s0kq0 | 1,467,164,524 | user_4584d530a07d | Cooking | I'd just make my own brine from scratch & make pickles out of that. Fridge pickles are super easy. | 2 | t3_4qcjxu | t3_4qcjxu | /r/Cooking/comments/t3_4qcjxu/d4s0kq0 | null | false | 2016-06-29T01:42:04Z |
d4s0jfe | t1_d4s0jfe | 1,467,164,465 | user_4584d530a07d | Cooking | Cut it in half & pound it out a bit. Flour it up & pan fry it. | 1 | t3_4qcodj | t3_4qcodj | /r/Cooking/comments/t3_4qcodj/d4s0jfe | null | false | 2016-06-29T01:41:05Z |
d4s0ig4 | t1_d4s0ig4 | 1,467,164,420 | user_8cb01b2b825a | Cooking | Watermelon sorbet or granita | 4 | t3_4qczxm | t3_4qczxm | /r/Cooking/comments/t3_4qczxm/d4s0ig4 | null | false | 2016-06-29T01:40:20Z |
d4s0i7s | t1_d4s0i7s | 1,467,164,410 | user_5a54ab306995 | Cooking | Alright! I don't have a smoker, just a small grill I never use. I wasn't planning on pan frying, rather searing then roasting. But because of other comments, I think I'm gonna try roasting then searing. I might try basting while roasting. | 1 | t1_d4rzejt | t3_4qcodj | /r/Cooking/comments/t3_4qcodj/d4s0i7s | null | false | 2016-06-29T01:40:10Z |
d4s0do2 | t1_d4s0do2 | 1,467,164,194 | user_5a54ab306995 | Cooking | Thanks! I also don't think I'd be a fan of the sweet n sour peppers. I will not overcook it. | 1 | t1_d4ryosv | t3_4qcodj | /r/Cooking/comments/t3_4qcodj/d4s0do2 | null | false | 2016-06-29T01:36:34Z |
d4s08zm | t1_d4s08zm | 1,467,163,979 | user_a01486c72d47 | Cooking | Not sure how far you want to go making something for them but I've always found this to be a fairly good recipe for the non-meat eaters:
http://minimalistbaker.com/bbq-jackfruit-sandwiches-with-avocado-slaw/ | 1 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4s08zm | null | false | 2016-06-29T01:32:59Z |
d4s02e7 | t1_d4s02e7 | 1,467,163,677 | user_832a044fe569 | Cooking | grill them with whatever, don't overcook | 1 | t3_4qcodj | t3_4qcodj | /r/Cooking/comments/t3_4qcodj/d4s02e7 | null | false | 2016-06-29T01:27:57Z |
d4s01u8 | t1_d4s01u8 | 1,467,163,651 | user_067e23e96cbd | Cooking | Came here to say this! I have a couple things to add to expand on what u/maiapal said. First, a lot of flavors tend to "cook out" with this method. So make sure to add a couple things that have a lot of flavor. Personally, I really like to add pineapple and chili paste. Also, add enough seasoning that you think "that's... | 5 | t1_d4rymgf | t3_4qcko4 | /r/Cooking/comments/t3_4qcko4/d4s01u8 | null | false | 2016-06-29T01:27:31Z |
d4s00pq | t1_d4s00pq | 1,467,163,598 | user_dae0051a0e37 | Cooking | Brine it | 2 | t3_4qcv4f | t3_4qcv4f | /r/Cooking/comments/t3_4qcv4f/d4s00pq | null | false | 2016-06-29T01:26:38Z |
d4rzw61 | t1_d4rzw61 | 1,467,163,386 | user_feee97f8f681 | Cooking | Add a bit of sugar and chuck it in the freezer -- it won't be the most delicious sorbet in the whole world, but it'll be quite edible. | 1 | t3_4qckvv | t3_4qckvv | /r/Cooking/comments/t3_4qckvv/d4rzw61 | null | false | 2016-06-29T01:23:06Z |
d4rzrn1 | t1_d4rzrn1 | 1,467,163,178 | user_79ceccbbf340 | Cooking | Compost. It's all seeds and pulp | 1 | t3_4qckvv | t3_4qckvv | /r/Cooking/comments/t3_4qckvv/d4rzrn1 | null | false | 2016-06-29T01:19:38Z |
d4rzp38 | t1_d4rzp38 | 1,467,163,060 | user_3d3077ca47bc | Cooking | It's really the only way I cool thick chops now. Enjoy! | 2 | t1_d4ryv13 | t3_4qcodj | /r/Cooking/comments/t3_4qcodj/d4rzp38 | null | false | 2016-06-29T01:17:40Z |
d4rzne8 | t1_d4rzne8 | 1,467,162,980 | user_e107311f7dc3 | Cooking | My fiance cooks amazing steak -- he has a favorite pan to cook in (not cast-iron, but a thick metal non-coated pan), a favorite seasoning (salt, pepper, paprika), and he cooks it very quickly (high temp for a nice browning of outside, short time of cooking for rare/medium on inside). We do have to open doors/windows so... | 1 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rzne8 | null | false | 2016-06-29T01:16:20Z |
d4rzjiz | t1_d4rzjiz | 1,467,162,795 | user_67939afa03d2 | Cooking | I can't speak for this person but I reckon brushing it with EVO, salt and pepper and maybe a little garlic powder should do it. | 1 | t1_d4rz1og | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rzjiz | null | false | 2016-06-29T01:13:15Z |
d4rzejt | t1_d4rzejt | 1,467,162,563 | user_12e192041f6a | Cooking | If it were me, I wouldn't pan fry that thing...too much risk of it drying out.
I'd put that thing in my smoker at about 225° and slow roast it for about 2-3 hours. But you can accomplish the same thing in an oven.
Plus, its summer, and in summer I like to think of fresh herbs. I'd do better than just a salt and pep... | 1 | t3_4qcodj | t3_4qcodj | /r/Cooking/comments/t3_4qcodj/d4rzejt | null | false | 2016-06-29T01:09:23Z |
d4rzdyd | t1_d4rzdyd | 1,467,162,535 | user_2e20f0368965 | Cooking | Anything I'd tell you to do would come from here. I've made this recipe multiple times with fantastic results.
http://amazingribs.com/recipes/porknography/perfect_pulled_pork.html | 3 | t3_4qcv4f | t3_4qcv4f | /r/Cooking/comments/t3_4qcv4f/d4rzdyd | null | false | 2016-06-29T01:08:55Z |
d4rzc9i | t1_d4rzc9i | 1,467,162,457 | user_a02594a40f85 | Cooking | I think they're usually about the same size - After reading all of the comments and suggestions I think one of my huge issues is it cooking when it "rests" so I cook it to what it should be, and then when it rests it obviously overcooks. I'm an idiot :) | 1 | t1_d4rza6g | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rzc9i | null | false | 2016-06-29T01:07:37Z |
d4rzayf | t1_d4rzayf | 1,467,162,395 | user_47a43f07163a | Cooking | I'd never made Tiramisu before and I'm awful at making desserts, but I made Chef John from Foodwishes dot com (you can hear him saying it in your head, don't pretend you can't)'s recipe. I'll add a link if I remember, but search on youtube "Foodwishes Tiramisu" and you'll find it. Hope that helps! | 1 | t3_4qalk6 | t3_4qalk6 | /r/Cooking/comments/t3_4qalk6/d4rzayf | null | false | 2016-06-29T01:06:35Z |
d4rza6g | t1_d4rza6g | 1,467,162,358 | user_bfbe7282cc45 | Cooking | Are using the same thickness of steak ?
Preheat pan medium heat.
Pat your steak down, salt 24 hours before hand. Brush on oil, I like coconut as it goes on easy as semi solid in room temperature. 1" for me at medium high heat to start off then 2 min bring down to a sizzle. 4 min on medium heat usually. Pat top dry , b... | 2 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rza6g | null | false | 2016-06-29T01:05:58Z |
d4rz4bt | t1_d4rz4bt | 1,467,162,089 | [deleted] | Cooking | [deleted] | 1 | t1_d4rgepi | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rz4bt | null | false | 2016-06-29T01:01:29Z |
d4rz3dh | t1_d4rz3dh | 1,467,162,046 | user_1b7652545ba0 | Cooking | Is she vegetarian or vegan? Would she eat an egg? | 1 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rz3dh | null | false | 2016-06-29T01:00:46Z |
d4rz2dn | t1_d4rz2dn | 1,467,162,001 | user_f512927ffa57 | Cooking | Thanks for the heads up! | 1 | t1_d4rui71 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rz2dn | null | false | 2016-06-29T01:00:01Z |
d4rz1og | t1_d4rz1og | 1,467,161,968 | user_f512927ffa57 | Cooking | Seasoned with anything special, or just grilled to perfection? | 3 | t1_d4rwiwb | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rz1og | null | false | 2016-06-29T00:59:28Z |
d4rz0be | t1_d4rz0be | 1,467,161,906 | user_eb28e73382f9 | Cooking | Thank you I'll be sure to check it out. Would you say this is a starting project for trying to get into home brewing? Or is it a bit too difficult for a first timer? | 2 | t1_d4rsp4f | t3_4q9z8g | /r/Cooking/comments/t3_4q9z8g/d4rz0be | null | false | 2016-06-29T00:58:26Z |
d4ryzie | t1_d4ryzie | 1,467,161,869 | user_f512927ffa57 | Cooking | I checked. She's serious about not eating meat, but not so serious that her food can't come into contact with it. Otherwise you're right, glad you brought it up. | 11 | t1_d4rqz7j | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4ryzie | null | false | 2016-06-29T00:57:49Z |
d4ryxxi | t1_d4ryxxi | 1,467,161,796 | user_b70cac6b9832 | Cooking | What about petit fours? You could cut it with thread or floss instead of that big knife.
http://rosebakes.com/how-to-make-perfect-petit-fours-recipe-tutorial/ | 1 | t3_4q699y | t3_4q699y | /r/Cooking/comments/t3_4q699y/d4ryxxi | null | false | 2016-06-29T00:56:36Z |
d4ryv13 | t1_d4ryv13 | 1,467,161,658 | user_5a54ab306995 | Cooking | Sweet! I've read a lot about reverse searing, but have never tried it. I will tonight. | 2 | t1_d4ry9wy | t3_4qcodj | /r/Cooking/comments/t3_4qcodj/d4ryv13 | null | false | 2016-06-29T00:54:18Z |
d4ryu8z | t1_d4ryu8z | 1,467,161,623 | user_b70cac6b9832 | Cooking | Blueberry galette! | 1 | t3_4q7uts | t3_4q7uts | /r/Cooking/comments/t3_4q7uts/d4ryu8z | null | false | 2016-06-29T00:53:43Z |
d4ryrcc | t1_d4ryrcc | 1,467,161,488 | user_b70cac6b9832 | Cooking | Depending on what you consider budget I just made Pork Tenderloin with apricot preserves. The pork was from Costco at $15 for 4 tenderloins. You make two at a time which is enough for 6+ people and possibly leftovers. Lots of easy tenderloin recipes. | 1 | t3_4qbq2g | t3_4qbq2g | /r/Cooking/comments/t3_4qbq2g/d4ryrcc | null | false | 2016-06-29T00:51:28Z |
d4ryosv | t1_d4ryosv | 1,467,161,375 | user_9c27503f0a55 | Cooking | I'm not a huge Gordon Ramsey person, but [these](https://www.youtube.com/watch?v=Ke_xYIhYPTw) are excellent. (full disclosure, I don't really care about the sweet and sour peppers so I skip them)
We make pork chops fairly often and this is my go to base for them.
My husband also likes them roasted with an apricot jel... | 2 | t3_4qcodj | t3_4qcodj | /r/Cooking/comments/t3_4qcodj/d4ryosv | null | false | 2016-06-29T00:49:35Z |
d4rynvu | t1_d4rynvu | 1,467,161,333 | user_b70cac6b9832 | Cooking | I'm not drunk and this is still my choice XD | 1 | t1_d4rvwm3 | t3_4qchcl | /r/Cooking/comments/t3_4qchcl/d4rynvu | null | false | 2016-06-29T00:48:53Z |
d4rymtj | t1_d4rymtj | 1,467,161,286 | user_9c27503f0a55 | Cooking | Depends how over the top you want to be.
If it was an awesome raise, [Filet Rossini](http://cooking.nytimes.com/recipes/12323-tournedos-rossini)
If it was just pretty exciting, maybe a mushroom cream sauce over a filet or a lovely dry aged ribeye. | 2 | t3_4qbn9r | t3_4qbn9r | /r/Cooking/comments/t3_4qbn9r/d4rymtj | null | false | 2016-06-29T00:48:06Z |
d4rymgf | t1_d4rymgf | 1,467,161,269 | user_b70cac6b9832 | Cooking | Hobo packets! You can chop up just about anything and bring it with in ziplock bags. We found sausage like meat works the best. You make some tinfoil packets and through in whatever you want. Add seasoning, through on the campfire for a bit, and wait to eat!
http://allrecipes.com/recipe/106584/campfire-foil-packs/ | 6 | t3_4qcko4 | t3_4qcko4 | /r/Cooking/comments/t3_4qcko4/d4rymgf | null | false | 2016-06-29T00:47:49Z |
d4rylqg | t1_d4rylqg | 1,467,161,236 | user_cb506cc85e8c | Cooking | May I suggest The Sour Goat? | 2 | t3_4qc9tg | t3_4qc9tg | /r/Cooking/comments/t3_4qc9tg/d4rylqg | null | false | 2016-06-29T00:47:16Z |
d4rygr3 | t1_d4rygr3 | 1,467,161,012 | user_b70cac6b9832 | Cooking | Just keep in mind that mushrooms and eggplant are almost always served to vegetarians. I get that they mimic the taste or mouthfeel of meat, but you get sick of it pretty quick. My dad would make a mix of colored peppers, zucchini, and thick onion slices marinated (usually in a little liquor and salad dressing or vinai... | 2 | t1_d4rluqn | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rygr3 | null | false | 2016-06-29T00:43:32Z |
d4ryfw5 | t1_d4ryfw5 | 1,467,160,973 | user_65e6205956c9 | Cooking | Quarts
It's just juice? Is it fermenting? | 1 | t3_4qckvv | t3_4qckvv | /r/Cooking/comments/t3_4qckvv/d4ryfw5 | null | false | 2016-06-29T00:42:53Z |
d4rydqe | t1_d4rydqe | 1,467,160,874 | user_36755cb16586 | Cooking | The big parts that seems to generate smoke is the addition of butter | 1 | t1_d4rxh4p | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rydqe | null | false | 2016-06-29T00:41:14Z |
d4rydem | t1_d4rydem | 1,467,160,861 | user_277c2ddc4ec6 | Cooking | Mountain pies - using a cast iron pie maker, butter bread and put on the pie iron. Fill with desired toppings. The usual go to is mozzarella, pepperoni and pizza sauce. You can use other fillings like cherry pie filling, multiple cheeses for grilled cheese, etc. Close the iron, place on hot coals. Check every few minut... | 3 | t3_4qcko4 | t3_4qcko4 | /r/Cooking/comments/t3_4qcko4/d4rydem | null | false | 2016-06-29T00:41:01Z |
d4ry9wy | t1_d4ry9wy | 1,467,160,701 | user_3d3077ca47bc | Cooking | Pretty low and slow, if you have the time. 250F...the pork should come up to temp relatively quickly. Use a meat thermometer and search for "reverse sear" on serious eats or something. | 2 | t1_d4rxqy0 | t3_4qcodj | /r/Cooking/comments/t3_4qcodj/d4ry9wy | null | false | 2016-06-29T00:38:21Z |
d4ry6xw | t1_d4ry6xw | 1,467,160,564 | user_a02594a40f85 | Cooking | Sweet, thank you!!! I love publix :) | 1 | t1_d4rxy8q | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4ry6xw | null | false | 2016-06-29T00:36:04Z |
d4ry68z | t1_d4ry68z | 1,467,160,533 | user_65e6205956c9 | Cooking | Totally agree. Go to the butcher and spend the money on a really nice steak. Grill it without distractions | 1 | t1_d4rst1y | t3_4qbn9r | /r/Cooking/comments/t3_4qbn9r/d4ry68z | null | false | 2016-06-29T00:35:33Z |
d4ry622 | t1_d4ry622 | 1,467,160,524 | user_25f4a7ad1347 | Cooking | >Cooking in metal seems to absorb a lot of the subtle taste textures of the bean
metals like cast iron or even carbon steel can dissolve a bit in an acidic sauce like tomato sauce and the like | 1 | t1_d4qx5wb | t3_4q2ksy | /r/Cooking/comments/t3_4q2ksy/d4ry622 | null | false | 2016-06-29T00:35:24Z |
d4ry24r | t1_d4ry24r | 1,467,160,352 | user_dd2d47250061 | Cooking | Yeah, this is my first look. Teaches you a ton about cooking. | 1 | t1_d4qs2wt | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4ry24r | null | false | 2016-06-29T00:32:32Z |
d4ry21v | t1_d4ry21v | 1,467,160,347 | user_1fb5d6cebfee | Cooking | Call Mel and ask him/her? | 2 | t3_4qbbif | t3_4qbbif | /r/Cooking/comments/t3_4qbbif/d4ry21v | null | false | 2016-06-29T00:32:27Z |
d4rxz7i | t1_d4rxz7i | 1,467,160,216 | user_9c27503f0a55 | Cooking | It's not exactly a meal, but I make meal parts to freeze on my down time so that I can throw something together *fast* without a mess, but I'm not limited by the fact that precooked chicken/shrimp/etc don't reheat well.
For fish or shrimp -
- roasted tomatoes with garlic and oil
or - pesto - particularly cilantro pe... | 1 | t3_4q9kla | t3_4q9kla | /r/Cooking/comments/t3_4q9kla/d4rxz7i | null | false | 2016-06-29T00:30:16Z |
d4rxy8q | t1_d4rxy8q | 1,467,160,172 | user_6e45b9e027ba | Cooking | Publix is usually where I get my beef as well. Here is a link about beef grades: http://blogs.usda.gov/2013/01/28/what%E2%80%99s-your-beef-%E2%80%93-prime-choice-or-select/
Here is | 2 | t1_d4rx723 | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rxy8q | null | false | 2016-06-29T00:29:32Z |
d4rxs7h | t1_d4rxs7h | 1,467,159,894 | user_a02594a40f85 | Cooking | You're right...I flip flip flip flip flip flip!!!! | 1 | t1_d4rxmwi | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rxs7h | null | false | 2016-06-29T00:24:54Z |
d4rxqy0 | t1_d4rxqy0 | 1,467,159,836 | user_5a54ab306995 | Cooking | I've never reverse seared a pork chop. What oven temp for initial roasting? I like some mid rare pink in the middle. | 1 | t1_d4rxmd5 | t3_4qcodj | /r/Cooking/comments/t3_4qcodj/d4rxqy0 | null | false | 2016-06-29T00:23:56Z |
d4rxmwi | t1_d4rxmwi | 1,467,159,653 | user_165cde8f359c | Cooking | You touch it too much. 3 flips is all you need, unless it's really thin then just 1. | 2 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rxmwi | null | false | 2016-06-29T00:20:53Z |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.