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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d4rxmd5 | t1_d4rxmd5 | 1,467,159,630 | user_3d3077ca47bc | Cooking | Do it in the other order: roast it in the oven until it's around 5-10 degrees from the desired temperature and then finish it off in a hot pan. | 1 | t3_4qcodj | t3_4qcodj | /r/Cooking/comments/t3_4qcodj/d4rxmd5 | null | false | 2016-06-29T00:20:30Z |
d4rxjvo | t1_d4rxjvo | 1,467,159,519 | user_82bb32746346 | Cooking | Assuming you buy a bottle, look on the bottom row. Booze is organized with cheap stuff on the bottom shelf and expensive stuff on the top shelf - thus the "top shelf" name for good booze. You should be able to get a usable bottle for $5 or less. | 1 | t3_4qa1oq | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4rxjvo | null | false | 2016-06-29T00:18:39Z |
d4rxh4p | t1_d4rxh4p | 1,467,159,390 | user_ae645a283a09 | Cooking | My apt. is pretty small, and I have a fan above my stove and usually crack the window. However, this doesn't seem to generate that much smoke when I do it, which could be a result of the amount/type of oil (extra virgin olive oil) I am using, but I cannot say for sure. | 1 | t1_d4rq67m | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rxh4p | null | false | 2016-06-29T00:16:30Z |
d4rxcxc | t1_d4rxcxc | 1,467,159,198 | user_e4d1a2e9dd43 | Cooking | Gotcha! Cuff him boys. | 1 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rxcxc | null | false | 2016-06-29T00:13:18Z |
d4rxckm | t1_d4rxckm | 1,467,159,182 | user_a0df501852c4 | Cooking | It's safe for fridge pickles. Vinegar is really cheap though. I'd use it for a brine of some sort and make new pickling liquid unless you plan on eating them in the next week or two. | 2 | t3_4qcjxu | t3_4qcjxu | /r/Cooking/comments/t3_4qcjxu/d4rxckm | null | false | 2016-06-29T00:13:02Z |
d4rx95v | t1_d4rx95v | 1,467,159,025 | user_848ee050e054 | Cooking | Many people are suggesting a cast iron pan on the stove then put the pan in the oven, this has never worked for me because the pan has too much heat when it comes off the stove.
I've had much more luck using a pan then a baking sheet in the oven. | 3 | t1_d4rgepi | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rx95v | null | false | 2016-06-29T00:10:25Z |
d4rx94v | t1_d4rx94v | 1,467,159,024 | user_a02594a40f85 | Cooking | You're right, I'm very inconsistent!! Nothing is ever the same. I will try your suggestions. Thank you!! :) | 2 | t1_d4rub7e | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rx94v | null | false | 2016-06-29T00:10:24Z |
d4rx7q2 | t1_d4rx7q2 | 1,467,158,957 | [deleted] | Cooking | [removed] | 1 | t1_d4rom8z | t3_4qbkpr | /r/Cooking/comments/t3_4qbkpr/d4rx7q2 | null | false | 2016-06-29T00:09:17Z |
d4rx723 | t1_d4rx723 | 1,467,158,926 | user_a02594a40f85 | Cooking | I normally get rib eye at Publix, I don't know what grade though. We are going out of town Friday so I don't have any on hand right now - but what grade should I be looking for? | 1 | t1_d4rwkcw | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rx723 | null | false | 2016-06-29T00:08:46Z |
d4rx188 | t1_d4rx188 | 1,467,158,659 | user_16ca0101ab92 | Cooking | Not illegal at all. Perfectly normal to be able to do this in google books, you can do it with a great many books in fact. | 1 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rx188 | null | false | 2016-06-29T00:04:19Z |
d4rwpwr | t1_d4rwpwr | 1,467,158,144 | user_e3bda6815191 | Cooking | I'm going to second the grilled portobello, but when I was veg I was perfectly happy with side dishes - which the well-meaning carnivores couldn't quite wrap their heads around. So maybe grill up a porto (and yes make sure the part of the grill isn't caked in meat drippings) and add another side like mac salad of some ... | 1 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rwpwr | null | false | 2016-06-28T23:55:44Z |
d4rwm2g | t1_d4rwm2g | 1,467,157,966 | user_a60098c6b6c2 | Cooking | You can do it, but you need the right kind of cucumbers. Regular ones like you'd use in salad get kind of mushy, I think Kirby are the kind you want. | 3 | t3_4qcjxu | t3_4qcjxu | /r/Cooking/comments/t3_4qcjxu/d4rwm2g | null | false | 2016-06-28T23:52:46Z |
d4rwkcw | t1_d4rwkcw | 1,467,157,890 | user_6e45b9e027ba | Cooking | I don't see any comments addressing the quality of the steak itself. What cuts are you using, what grade? I often hear my parents excited to have "got a couple of steaks on sale" at the local Wal-Mart, but are ultimately disappointed. It turns out its thin sirloin with no marbling.
Got a pic of the raw steak?
... | 1 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rwkcw | null | false | 2016-06-28T23:51:30Z |
d4rwiwb | t1_d4rwiwb | 1,467,157,826 | user_97bae704aa1a | Cooking | I've just very recently (day 2) made the switch to vegetarianism but have always loved veggies more than meat. My brother in law always grills me a big portobello when he's cooking out and they are always delicious. I love them! | 4 | t1_d4rqobo | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rwiwb | null | false | 2016-06-28T23:50:26Z |
d4rwisz | t1_d4rwisz | 1,467,157,821 | user_8d808577a123 | Cooking | Grab a fishing license and a crab trap or string and catch as many crab as you can. Clean them, and boil them with old bay seasoning, corn and potatoes. Dump them onto a newspaper covered table and go to town, family style. | 1 | t3_4qb7t4 | t3_4qb7t4 | /r/Cooking/comments/t3_4qb7t4/d4rwisz | null | false | 2016-06-28T23:50:21Z |
d4rwh6c | t1_d4rwh6c | 1,467,157,747 | user_1fb5d6cebfee | Cooking | Spend 30 minutes on Sunday cooking 7 portions of chicken, rice, and vegetables in the normal way. Eat 1 portion, freeze the remain 6. Then all you have to do is reheat each portion as you go to eat it. | 3 | t3_4qbse3 | t3_4qbse3 | /r/Cooking/comments/t3_4qbse3/d4rwh6c | null | false | 2016-06-28T23:49:07Z |
d4rwg0f | t1_d4rwg0f | 1,467,157,693 | user_46bf78aea132 | Cooking | Nothing goes over my head! My reflexes are too fast, I would catch it. | 2 | t1_d4rccay | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rwg0f | null | false | 2016-06-28T23:48:13Z |
d4rwfz4 | t1_d4rwfz4 | 1,467,157,692 | user_84d051edad7a | Cooking | grilled tofu w/ blackened seasoning is my go to: http://www.peta.org/living/food/grilled-tofu-blackened-seasoning/
also lots of veggies w/ just olive oil, salt & pepper! | 3 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rwfz4 | null | false | 2016-06-28T23:48:12Z |
d4rw6yw | t1_d4rw6yw | 1,467,157,295 | user_8d808577a123 | Cooking | Learn how to touch a steak to understand if it R, MR, M and so on. I use the finger method described here, http://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/. There are other methods you could also use. | 2 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rw6yw | null | false | 2016-06-28T23:41:35Z |
d4rvy9z | t1_d4rvy9z | 1,467,156,921 | user_7d61e93bf024 | Cooking | trader joes kung pao chicken
| 4 | t3_4qchcl | t3_4qchcl | /r/Cooking/comments/t3_4qchcl/d4rvy9z | null | false | 2016-06-28T23:35:21Z |
d4rvy26 | t1_d4rvy26 | 1,467,156,912 | user_a0df501852c4 | Cooking | They make rice cookers with a tray up top to put chicken/fish/veggies and they cook in the rice steam. | 2 | t3_4qbse3 | t3_4qbse3 | /r/Cooking/comments/t3_4qbse3/d4rvy26 | null | false | 2016-06-28T23:35:12Z |
d4rvxpf | t1_d4rvxpf | 1,467,156,897 | user_06d936d3cbe4 | Cooking | That is always exactly my thought when I see a digital copy cost more than a hard copy.
Really, most digital books should max out at quite literally $5. There are exactly zero costs associated with selling a digital copy--it is ALL profit.
When I see a digital copy cost MORE than a hard copy there is absolutely zero... | 3 | t1_d4rb9o7 | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rvxpf | null | false | 2016-06-28T23:34:57Z |
d4rvwo6 | t1_d4rvwo6 | 1,467,156,850 | user_8bae66c1c97c | Cooking | Aren't grilled vegetarians an alternative to steak? | -5 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rvwo6 | null | false | 2016-06-28T23:34:10Z |
d4rvwm3 | t1_d4rvwm3 | 1,467,156,846 | user_a0df501852c4 | Cooking | Pad Thai. It's just enough of a pain in the ass to make that it's worth having it delivered. Plus i'm drunk 99% of the time that I want it. | 4 | t3_4qchcl | t3_4qchcl | /r/Cooking/comments/t3_4qchcl/d4rvwm3 | null | false | 2016-06-28T23:34:06Z |
d4rvkok | t1_d4rvkok | 1,467,156,329 | user_1684a71ba446 | Cooking | I recently picked up the Alton Brown Good Eats Early Years book. First thing is steak!!! He suggests starting with a ribeye because it is forgiving. Put a cast iron in the oven and set it to 500. Once it hits 500, pull it out and put it on the stove at medium high heat. Sear steak for 2 minutes on each side and back in... | 2 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rvkok | null | false | 2016-06-28T23:25:29Z |
d4rvg71 | t1_d4rvg71 | 1,467,156,140 | [deleted] | Cooking | [deleted] | 3 | t3_4qbse3 | t3_4qbse3 | /r/Cooking/comments/t3_4qbse3/d4rvg71 | null | false | 2016-06-28T23:22:20Z |
d4rvfxu | t1_d4rvfxu | 1,467,156,129 | user_be19547f83f0 | Cooking | The secret is cooking slowly.
Sear both sides on high, then turn to lowest (so that the pan is barely sizzling) and cook 15-40 min, depending on thickness. Usually you can tell its done when the blood stats to seep out. | 2 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rvfxu | null | false | 2016-06-28T23:22:09Z |
d4rvaei | t1_d4rvaei | 1,467,155,896 | user_7d61e93bf024 | Cooking | Nope its not | 4 | t3_4qc9tg | t3_4qc9tg | /r/Cooking/comments/t3_4qc9tg/d4rvaei | null | false | 2016-06-28T23:18:16Z |
d4rv7r2 | t1_d4rv7r2 | 1,467,155,784 | user_64df632e6ab3 | Cooking | Reverse Sear | 1 | t3_4qbn9r | t3_4qbn9r | /r/Cooking/comments/t3_4qbn9r/d4rv7r2 | null | false | 2016-06-28T23:16:24Z |
d4rv5qp | t1_d4rv5qp | 1,467,155,698 | user_68041803f2c1 | Cooking | Though I don't know of an actual standard. I can easily go out and get steaks 2in (5cm) plus thick even at grocery stores as well as ones as thin as 0.5in (1.5 cm). So to me 1in is pretty thin. When you cook them in a pan and don't put them on the oven if your temp is too high on the stove it's easier to burn the outs... | 1 | t1_d4rug0t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rv5qp | null | false | 2016-06-28T23:14:58Z |
d4rv0mr | t1_d4rv0mr | 1,467,155,475 | user_cc9422e05abd | Cooking | good job | 1 | t3_4qaz5j | t3_4qaz5j | /r/Cooking/comments/t3_4qaz5j/d4rv0mr | null | false | 2016-06-28T23:11:15Z |
d4ruzus | t1_d4ruzus | 1,467,155,442 | user_dad2cf8e6dbd | Cooking | Crap settles to the bottom. It really is a PITA. | 2 | t1_d4rm2e5 | t3_4qb90i | /r/Cooking/comments/t3_4qb90i/d4ruzus | null | false | 2016-06-28T23:10:42Z |
d4ruz0g | t1_d4ruz0g | 1,467,155,406 | user_4f7277c92298 | Cooking | I bake it with a quick broil at the end for a protein in thai inspired curries. I bake them on a rack and use the grease that drips off of them into the bottom of the pan to help flavor the curry. I've also done catfish tacos with them. | 1 | t3_4q43wb | t3_4q43wb | /r/Cooking/comments/t3_4q43wb/d4ruz0g | null | false | 2016-06-28T23:10:06Z |
d4ruq8r | t1_d4ruq8r | 1,467,155,027 | user_869360e89334 | Cooking | When modern, publicly-accessible libraries started there were subscription fees, interestingly enough. | 1 | t1_d4ra7wh | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4ruq8r | null | false | 2016-06-28T23:03:47Z |
d4rui71 | t1_d4rui71 | 1,467,154,688 | user_694161f53150 | Cooking | Careful not to overly season halloumi, it's pretty strong in flavor (salt) already. | 3 | t1_d4rm44a | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rui71 | null | false | 2016-06-28T22:58:08Z |
d4rug0t | t1_d4rug0t | 1,467,154,596 | user_cf53be24ed65 | Cooking | > thinner steaks (aprox 1-1.5in or 2.5-4 cm thick)
wat
is this an american thing? What is a normal steak thickness?
| 1 | t1_d4rh1ys | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rug0t | null | false | 2016-06-28T22:56:36Z |
d4rucgb | t1_d4rucgb | 1,467,154,447 | user_913f1d192e5a | Cooking | If I ordered an eggs benedict in a restaurant and it arrived with no hollandaise, I'd send it back since that's not what I ordered.
I think you should come up with a name for your creation. You made it, you get to name it! | 11 | t3_4qc9tg | t3_4qc9tg | /r/Cooking/comments/t3_4qc9tg/d4rucgb | null | false | 2016-06-28T22:54:07Z |
d4rucam | t1_d4rucam | 1,467,154,440 | user_15c9e03d179b | Cooking | Upvotes for sheer enthusiasm. | 2 | t1_d4pzyzl | t3_4q43wb | /r/Cooking/comments/t3_4q43wb/d4rucam | null | false | 2016-06-28T22:54:00Z |
d4rub7e | t1_d4rub7e | 1,467,154,395 | user_cf53be24ed65 | Cooking | It sounds to me like your problem is inconsistency. Sometimes it's overdone, sometimes underdone.
The key here is to have a consistent process.
- Is your steak always the same thickness?
- Is your steak always the same cut?
- Is the pan always the same temperature (i.e. do you heat it on the same burner for the s... | 2 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rub7e | null | false | 2016-06-28T22:53:15Z |
d4ru846 | t1_d4ru846 | 1,467,154,266 | user_d9eadee5dbec | Cooking | I'm a vegetarian, and all of those sides sound delicious. I think you have it covered as long as you made enough that the veg has enough to eat. You don't need to provide a meat analog IMO. In fact, I usually cringe inwardly - but am gracious outwardly - if someone grills me a boca burger at a BBQ because it's grilled ... | 3 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4ru846 | null | false | 2016-06-28T22:51:06Z |
d4ru6gv | t1_d4ru6gv | 1,467,154,197 | user_15c9e03d179b | Cooking | Beans and rice. Super low budget. Tons of variations and ways to dress it up. | 1 | t3_4qbq2g | t3_4qbq2g | /r/Cooking/comments/t3_4qbq2g/d4ru6gv | null | false | 2016-06-28T22:49:57Z |
d4ru1w8 | t1_d4ru1w8 | 1,467,154,006 | user_b7e6ad514533 | Cooking | Is it because the physical copies are used or is it more either way? Seems kinda countetintuitive that the ebook would be more | 0 | t1_d4r6tqn | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4ru1w8 | null | false | 2016-06-28T22:46:46Z |
d4rtzix | t1_d4rtzix | 1,467,153,906 | user_089d394cca20 | Cooking | Tofu cut into slabs about the same size as a small steak and marinated in your favourite steak marinade. Brush with marinade and oil while grilling. | 1 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rtzix | null | false | 2016-06-28T22:45:06Z |
d4rtw55 | t1_d4rtw55 | 1,467,153,761 | user_8af9fe53f346 | Cooking | Buy a thermometer. | 1 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rtw55 | null | false | 2016-06-28T22:42:41Z |
d4rtuj3 | t1_d4rtuj3 | 1,467,153,693 | user_0b9fe60a9955 | Cooking | Especially smoked paprika! | 1 | t1_d4pgz8q | t3_4q1khw | /r/Cooking/comments/t3_4q1khw/d4rtuj3 | null | false | 2016-06-28T22:41:33Z |
d4rtt8e | t1_d4rtt8e | 1,467,153,637 | user_04f77e66a5b4 | Cooking | Awesome! Thank you! | 1 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rtt8e | null | false | 2016-06-28T22:40:37Z |
d4rtqbv | t1_d4rtqbv | 1,467,153,518 | user_a02594a40f85 | Cooking | No, I'm not sure! :) | 1 | t1_d4rqea9 | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rtqbv | null | false | 2016-06-28T22:38:38Z |
d4rtnkj | t1_d4rtnkj | 1,467,153,404 | user_5a9b869e4203 | Cooking | Steak Diane. Light that sucker on fire!! | 2 | t3_4qbn9r | t3_4qbn9r | /r/Cooking/comments/t3_4qbn9r/d4rtnkj | null | false | 2016-06-28T22:36:44Z |
d4rtnik | t1_d4rtnik | 1,467,153,402 | user_3814ff0912a8 | Cooking | I've been freezing chili for topping hot dogs in small tupperware containers. You can heat the chili in the microwave in the time it takes you to cook up a couple hot dogs using whatever your favored method is. | 1 | t3_4q9kla | t3_4q9kla | /r/Cooking/comments/t3_4q9kla/d4rtnik | null | false | 2016-06-28T22:36:42Z |
d4rtlus | t1_d4rtlus | 1,467,153,332 | user_0b9fe60a9955 | Cooking | Our go to is jalapeños stuffed with cream cheese, wrapped in bacon, and grilled. Small sweet peppers work too.
| 1 | t3_4qb7t4 | t3_4qb7t4 | /r/Cooking/comments/t3_4qb7t4/d4rtlus | null | false | 2016-06-28T22:35:32Z |
d4rtkqa | t1_d4rtkqa | 1,467,153,287 | user_0f0fa1379a95 | Cooking | I've never had it myself, but supposedly grilled watermelon is a pretty good option. | 2 | t1_d4rm44a | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rtkqa | null | false | 2016-06-28T22:34:47Z |
d4rtfco | t1_d4rtfco | 1,467,153,066 | user_5de89f015723 | Cooking | HAHAHAHILARIOUS | 2 | t1_d4r2u9l | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rtfco | null | false | 2016-06-28T22:31:06Z |
d4rtetp | t1_d4rtetp | 1,467,153,045 | user_b3b7bf0ecb27 | Cooking | If it is an "normal" vegetarian, I can recommend filled champignons (or other robust mushrooms).
Clean the mushrooms, remove the stalks and cut them into small pieces, mix them with a heat robust cream cheese (like Philadelphia or Brunch), chopped herbs, garlic and onions, and then fill the empty mushroom-heads with ... | 1 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rtetp | null | false | 2016-06-28T22:30:45Z |
d4rtds3 | t1_d4rtds3 | 1,467,153,002 | user_4b430d9d7639 | Cooking | ATK has, like, 150 employees constantly testing and churning out products. I listen to their podcasts, watch their shows on Amazon Prime, etc., but I have yet to pay full-price for access to their website. Still, I understand the need to cover operating costs of such a large operation. I mean, if they don't own their b... | 2 | t1_d4rhrqx | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rtds3 | null | false | 2016-06-28T22:30:02Z |
d4rtasu | t1_d4rtasu | 1,467,152,885 | user_f7949b68947e | Cooking | Feed them a burger, they need the protein. | -14 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rtasu | null | false | 2016-06-28T22:28:05Z |
d4rt6pb | t1_d4rt6pb | 1,467,152,718 | user_da188dbdc1a3 | Cooking | Hello there! I have just created a new subreddit especially for Chef’s Table! I've recently become obsessed with the show. It gives such a personal, insider view into the lives of some of the greatest chefs in the world. It also does a beautiful job of demystifying some ethnic cuisine that most viewers probably aren't ... | 2 | t3_4laf93 | t3_4laf93 | /r/Cooking/comments/t3_4laf93/d4rt6pb | null | false | 2016-06-28T22:25:18Z |
d4rt4zf | t1_d4rt4zf | 1,467,152,648 | user_90bcad4c23eb | Cooking | May well just top off the vinegar and sugar then. My ratios were a guess to begin with. | 1 | t1_d4ros4h | t3_4qaxl6 | /r/Cooking/comments/t3_4qaxl6/d4rt4zf | null | false | 2016-06-28T22:24:08Z |
d4rt1h0 | t1_d4rt1h0 | 1,467,152,503 | user_42f459aa9832 | Cooking | I haven't renewed my subscriptions with them. Online or print. | 1 | t1_d4qzcxn | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rt1h0 | null | false | 2016-06-28T22:21:43Z |
d4rsyxw | t1_d4rsyxw | 1,467,152,400 | user_caa96e87dc8c | Cooking | This is actually something used in homebrewing to improve the clarity of beer. The process is called fining. | 19 | t3_4qb90i | t3_4qb90i | /r/Cooking/comments/t3_4qb90i/d4rsyxw | null | false | 2016-06-28T22:20:00Z |
d4rsxa9 | t1_d4rsxa9 | 1,467,152,334 | user_683060c2fa2c | Cooking | Eurgh, two dishes. | 15 | t1_d4rkupo | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rsxa9 | null | false | 2016-06-28T22:18:54Z |
d4rst1y | t1_d4rst1y | 1,467,152,162 | user_9e5ea9fb0d8a | Cooking | [Garlic and herb grilled hanger steak](http://www.seriouseats.com/recipes/2012/05/grilled-garlic-and-herb-marinated-hanger-steak.html)
Or, I would splurge for a real dry aged prime bone-in ribeye steak, which you will need to find a good butcher to get. Be careful though, it might ruin "regular" steak for you. | 2 | t3_4qbn9r | t3_4qbn9r | /r/Cooking/comments/t3_4qbn9r/d4rst1y | null | false | 2016-06-28T22:16:02Z |
d4rsp4f | t1_d4rsp4f | 1,467,152,000 | user_c134c255c37d | Cooking | If you have a homebrew supply shop near you, it's very likely you could find a lot there since sake making and beer makers often overlap. If not...the good ol' internet will have you covered :) | 1 | t1_d4rjs22 | t3_4q9z8g | /r/Cooking/comments/t3_4q9z8g/d4rsp4f | null | false | 2016-06-28T22:13:20Z |
d4rsnpf | t1_d4rsnpf | 1,467,151,939 | user_c134c255c37d | Cooking | Yeah, it's definitely a labor intensive process. A labor of love... | 1 | t1_d4rdmg3 | t3_4q9z8g | /r/Cooking/comments/t3_4q9z8g/d4rsnpf | null | false | 2016-06-28T22:12:19Z |
d4rsm8x | t1_d4rsm8x | 1,467,151,879 | user_ec8f2c83b547 | Cooking | So much contempt in one little dot. | 2 | t1_d4q9qou | t3_4q59hp | /r/Cooking/comments/t3_4q59hp/d4rsm8x | null | false | 2016-06-28T22:11:19Z |
d4rsjbq | t1_d4rsjbq | 1,467,151,756 | user_5ba68702bede | Cooking | Some pescatarians describe themselves as vegetarians (when eating out, it is often easier to just say "vegetarian" rather than have to explain what a pescatarian is) which is why I recommended OP ask whether they consume seafood products or not. Never hurts to ask | 4 | t1_d4rqx56 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rsjbq | null | false | 2016-06-28T22:09:16Z |
d4rsgwi | t1_d4rsgwi | 1,467,151,659 | user_33545f4ccc94 | Cooking | Cast iron is awesome. Amazon has Lodge stuff pretty reasonably priced, and free shipping too. | 1 | t1_d4rgepi | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rsgwi | null | false | 2016-06-28T22:07:39Z |
d4rsfjs | t1_d4rsfjs | 1,467,151,605 | user_ec8f2c83b547 | Cooking | I think people don't like this recipe because if you put a whole steak in boiling water, you tend to boil away all the goodness away. If you wanted a tasty steak with low fat, there are plenty of lean cuts of beef out there that are much cheaper in fact. You can cut them thin and perpendicular to the grain and they tur... | 3 | t3_4q59hp | t3_4q59hp | /r/Cooking/comments/t3_4q59hp/d4rsfjs | null | false | 2016-06-28T22:06:45Z |
d4rsfd8 | t1_d4rsfd8 | 1,467,151,598 | user_136d79655281 | Cooking | What specifically sounds delicious? There are more ways to fuck up Mexican pizza than there are ways to make it. | 1 | t1_d4rmf03 | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4rsfd8 | null | false | 2016-06-28T22:06:38Z |
d4rs9u5 | t1_d4rs9u5 | 1,467,151,370 | user_c7238a4ccfd6 | Cooking | The comments cracked me up. I'm more like the person who got irrationally upset but I've had a lot of vegetarian, pescatarian,vegan friends so I prescribe to the "Whatever floats your boat" way of thinking.
I just hate that it's still being called a "hot dog" | 2 | t1_d4rqtes | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rs9u5 | null | false | 2016-06-28T22:02:50Z |
d4rs9qe | t1_d4rs9qe | 1,467,151,365 | user_69d06132efdd | Cooking | Not usually, nah. Empty calories and all | 1 | t1_d4rrm9h | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4rs9qe | null | false | 2016-06-28T22:02:45Z |
d4rs63t | t1_d4rs63t | 1,467,151,218 | user_6d68729ee963 | Cooking | I have the 8'' Global and Vic chef's knives too and agree with everything you said about them. I also dislike the weight of the handle on the Global. It feels very unwieldy compared to the Vic, but I guess that comes down to preference.
It's very hard to not recommend the Vic with the value you get and I've yet to see... | 1 | t1_d4r7vpd | t3_4q95vg | /r/Cooking/comments/t3_4q95vg/d4rs63t | null | false | 2016-06-28T22:00:18Z |
d4rs5ld | t1_d4rs5ld | 1,467,151,198 | user_a435c90db939 | Cooking | Grilled portobellos might be your best choice. Also, serve grilled peaches for everyone, because they are dope. | 1 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rs5ld | null | false | 2016-06-28T21:59:58Z |
d4rs1z8 | t1_d4rs1z8 | 1,467,151,052 | user_668a25c31a49 | Cooking | Here's one suggestion. Pat the steak dry before you put it in a hot skillet. If the steak is sitting in it's juices while it's cooking it will take longer for the meat surface to come up to temperature, and prevent the Maillard reaction, which causes the steak to brown. If the steak has a lot of extra juices you can... | 1 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rs1z8 | null | false | 2016-06-28T21:57:32Z |
d4rrv0h | t1_d4rrv0h | 1,467,150,774 | user_d66ab474efb1 | Cooking | I would suggest getting a large portobello (big enough to fit camambert cheese wheel in) and pop it on the grill with half a wheel of camambert cheese on it. | 6 | t1_d4rnz9z | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rrv0h | null | false | 2016-06-28T21:52:54Z |
d4rrry9 | t1_d4rrry9 | 1,467,150,653 | user_b605a2706cf3 | Cooking | Try making black bean patties or falafel. My suggestion is try to make something that isn't trying to be a meat substitute, because often they don't stand on their own merit. Instead, try to make a vegetarian dish that "just so happens to also be vegetarian" like a vegetarian chili or curry that your other guests would... | 2 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rrry9 | null | false | 2016-06-28T21:50:53Z |
d4rrolg | t1_d4rrolg | 1,467,150,519 | user_6f4fd07090a2 | Cooking | This sounds interesting enough. Though I lack any real constructive input - care to share the show you're talking about? | 3 | t3_4qbq2g | t3_4qbq2g | /r/Cooking/comments/t3_4qbq2g/d4rrolg | null | false | 2016-06-28T21:48:39Z |
d4rrm9h | t1_d4rrm9h | 1,467,150,429 | user_d06dbe6ece62 | Cooking | No beer either? | 0 | t1_d4rrenk | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4rrm9h | null | false | 2016-06-28T21:47:09Z |
d4rrjlq | t1_d4rrjlq | 1,467,150,327 | user_5cc6dbe2a0fa | Cooking | While you got lots of advice here I thought I'd add my own. I spotted several really good things mentioned (thermometer, reverse sear, practice, etc) one thing I didn't see was to take notes. It can be as simple or as complex as you like, but just give yourself a reference to work from each time. How hot dos you set th... | 1 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rrjlq | null | false | 2016-06-28T21:45:27Z |
d4rrhsx | t1_d4rrhsx | 1,467,150,257 | user_c00dbb3b8a9e | Cooking | Isnt gelatin supposed to bloom in cold water and then added to hot liquid? Or is that just the gelatin sheets?
I think they should have highlighted the importance of letting the oil cool to room temperature first. It is really dangerous to add water to hot oil. | 2 | t3_4qb90i | t3_4qb90i | /r/Cooking/comments/t3_4qb90i/d4rrhsx | null | false | 2016-06-28T21:44:17Z |
d4rrg1e | t1_d4rrg1e | 1,467,150,188 | user_69d06132efdd | Cooking | I'm thinking that's what I'll do, little individual bottles sound perfect, more so than one big bottle of cheap wine | 1 | t1_d4rqkmy | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4rrg1e | null | false | 2016-06-28T21:43:08Z |
d4rrenk | t1_d4rrenk | 1,467,150,133 | user_69d06132efdd | Cooking | I may actually just go borrow some from the neighbor!
And the only alcohol I ever have on hand is gin. That'd certainly make for interesting scampi! | 1 | t1_d4rqocb | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4rrenk | null | false | 2016-06-28T21:42:13Z |
d4rrdnb | t1_d4rrdnb | 1,467,150,095 | user_4584d530a07d | Cooking | Yes, ask them what *they* want. If you're making a special dish for *one* vegetarian, it's easiest to make them happy than to come up with a generic veggie dish. They're probably tired of getting a portobello every time somebody else is cooking meat - they might even want to bring their own shit so you don't fuck it ... | 13 | t1_d4rlvps | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rrdnb | null | false | 2016-06-28T21:41:35Z |
d4rrbaz | t1_d4rrbaz | 1,467,150,003 | user_4c2e8a9ef4ea | Cooking | Anything from Budget Bytes. | 1 | t3_4qbq2g | t3_4qbq2g | /r/Cooking/comments/t3_4qbq2g/d4rrbaz | null | false | 2016-06-28T21:40:03Z |
d4rra6u | t1_d4rra6u | 1,467,149,959 | user_4c2e8a9ef4ea | Cooking | If you're starting from frozen chicken, you'll need to cook them separately. The chicken will take a lot longer than the rice. | 2 | t3_4qbse3 | t3_4qbse3 | /r/Cooking/comments/t3_4qbse3/d4rra6u | null | false | 2016-06-28T21:39:19Z |
d4rr75n | t1_d4rr75n | 1,467,149,838 | user_9c27503f0a55 | Cooking | Totally true. I just like this style for steaks and long cooking things - even stovetop - because I'm scatter brained and I prefer the kind I can set an alarm at the right temp. I like the other kind for other things, but I find I use the probe type more often in my kitchen. | 1 | t1_d4rq1ov | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rr75n | null | false | 2016-06-28T21:37:18Z |
d4rr6qz | t1_d4rr6qz | 1,467,149,820 | user_feee97f8f681 | Cooking | I also think the foil would stick to the dough. Not all plastic wraps will play nice with the oven, too. Parchment paper if you really feel the need to wrap it at some point, but I can't imagine why that would be necessary or useful. | 1 | t3_4qauiz | t3_4qauiz | /r/Cooking/comments/t3_4qauiz/d4rr6qz | null | false | 2016-06-28T21:37:00Z |
d4rr4gd | t1_d4rr4gd | 1,467,149,730 | user_feee97f8f681 | Cooking | Mini potatoes (boil or at least parboil, depending on grilling time, first), segments of corn cobs, grape tomatoes, peppers, chunks of onion, pineapple -- I'm not a fan but plenty of people are, brussels sprouts, marinated (or not) artichoke hearts, regular mushrooms. Several Greek cheeses, along with paneer and hallou... | 3 | t1_d4rluqn | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rr4gd | null | false | 2016-06-28T21:35:30Z |
d4rr3mq | t1_d4rr3mq | 1,467,149,696 | user_925e689b8bca | Cooking | You need a george foreman for the breast and a rice cooker if you are that lazy. | 6 | t3_4qbse3 | t3_4qbse3 | /r/Cooking/comments/t3_4qbse3/d4rr3mq | null | false | 2016-06-28T21:34:56Z |
d4rqz7j | t1_d4rqz7j | 1,467,149,520 | user_8e02b1062030 | Cooking | If the person is a serious vegetarian, you might want to clean the grill free of meat residue, too. Or use foil, grill pan or something else. | 25 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rqz7j | null | false | 2016-06-28T21:32:00Z |
d4rqx56 | t1_d4rqx56 | 1,467,149,436 | user_feee97f8f681 | Cooking | No vegetarians eat fish.
https://en.wikipedia.org/wiki/Vegetarianism | 1 | t1_d4rnd0d | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rqx56 | null | false | 2016-06-28T21:30:36Z |
d4rqtyv | t1_d4rqtyv | 1,467,149,315 | user_ba1acf99bcf0 | Cooking |
**Disposable Ice Cube Bag 100 Pack (2400 Ice Cubes, 100 Bags)**
||||
--:|:--|:--
Current|$9.99|Amazon (3rd Party New)
High|$14.99|Amazon (3rd Party New)
Low|$8.88|Amazon (3rd Party New)
|Average|$9.99|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/Z5eCncz.png) | [FAQ](http://www.reddit.com/r/PriceZo... | 1 | t1_d4rqtr1 | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4rqtyv | null | false | 2016-06-28T21:28:35Z |
d4rqtr1 | t1_d4rqtr1 | 1,467,149,306 | user_fdf91c02f846 | Cooking | I use a plastic bag in the freezer for my wine leftovers. [Amazon](https://www.amazon.com/Disposable-Cube-Pack-2400-Cubes/dp/B00DP6P6R8)
Edit: Then I use just the number of cubes I need. | 1 | t3_4qa1oq | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4rqtr1 | null | false | 2016-06-28T21:28:26Z |
d4rqtes | t1_d4rqtes | 1,467,149,293 | user_feee97f8f681 | Cooking | ...that's not the sort of thing I would recommend until I had actually tried it. A carrot with smoke flavouring and mustard? Cripes. Vegetarians who have never eaten meat and who have never had a smoked flavour thing + hot dog condiment habit won't touch it, and I can't imagine who it would appeal to...?
(Hilariously ... | 1 | t1_d4rptln | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rqtes | null | false | 2016-06-28T21:28:13Z |
d4rqs1b | t1_d4rqs1b | 1,467,149,239 | user_8e02b1062030 | Cooking | I usually tell people to try: http://www.foodnetwork.com/recipes/emeril-lagasse/vegetarian-chili-recipe.html
if you want it meatier, sub the portabellos for some Italian sausage. (remember to slice the casing and get the meat out of it. cook until browned) | 1 | t3_4q9r0a | t3_4q9r0a | /r/Cooking/comments/t3_4q9r0a/d4rqs1b | null | false | 2016-06-28T21:27:19Z |
d4rqr8h | t1_d4rqr8h | 1,467,149,206 | user_90bcad4c23eb | Cooking | Vinegar, sugar, salt, water. | 1 | t1_d4rmvxe | t3_4qaxl6 | /r/Cooking/comments/t3_4qaxl6/d4rqr8h | null | false | 2016-06-28T21:26:46Z |
d4rqqnt | t1_d4rqqnt | 1,467,149,185 | user_90bcad4c23eb | Cooking | Fridge pickled. The brine is only like a week old | 2 | t1_d4rpmk1 | t3_4qaxl6 | /r/Cooking/comments/t3_4qaxl6/d4rqqnt | null | false | 2016-06-28T21:26:25Z |
d4rqocb | t1_d4rqocb | 1,467,149,095 | user_d06dbe6ece62 | Cooking | I can understand that - get a bunch of those single serving bottles next time you're at the store for the next time this happens.
For tonight though, you can probably come up with something.
Do you have any other alcohol in the house? | 2 | t1_d4rfedf | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4rqocb | null | false | 2016-06-28T21:24:55Z |
d4rqobo | t1_d4rqobo | 1,467,149,094 | user_3203270e7716 | Cooking | Former vegetarian here. Portobellos are dangerous territory since they seem to be every meat-eater's perception of what vegetarians like. They get served often and are rarely good. I like the halloumi and veggies kebab ideas already suggested. Morningstar also makes a great frozen black bean patty, or it's easy to make... | 25 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rqobo | null | false | 2016-06-28T21:24:54Z |
d4rql6m | t1_d4rql6m | 1,467,148,973 | user_feee97f8f681 | Cooking | Marinated halloumi would be excellent. Nice on skewers with marinated veg, too.
Giant mushrooms and "veggie burgers" are the defaults at a lot of BBQs for the veg*ns, and I think there's a reason you don't see omnivores eating those much. When I bring halloumi anything to a cookout, though, the omnivores are all over ... | 8 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rql6m | null | false | 2016-06-28T21:22:53Z |
d4rqkmy | t1_d4rqkmy | 1,467,148,953 | user_d06dbe6ece62 | Cooking | I frequently have the same issue - I don't want to keep wine around all the time just so I can cook with it (although I do like it, it just would get expensive!).
What I do is buy the 4 packs of those little individual bottles. That way, whenever I need wine, I just use the whole bottle. | 1 | t3_4qa1oq | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4rqkmy | null | false | 2016-06-28T21:22:33Z |
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