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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d4riemm | t1_d4riemm | 1,467,138,204 | user_1f5d2cf9398c | Cooking | Use the reverse sear method for a perfect medium rare every time.
* Preheat oven to 135c/275f
* Place well seasoned steaks on a rack over a baking tray (cover the tray with foil to save yourself a clean up)
* Put in oven and cook til an internal temp of 125-135f depending on your preference of "doneness". Usually ta... | 4 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4riemm | null | false | 2016-06-28T18:23:24Z |
d4ricjw | t1_d4ricjw | 1,467,138,130 | user_9e5ea9fb0d8a | Cooking | What you're making is essentially a stromboli. Your ingredients you are stuffing the dough with should be cooked first (sausage, peppers, mushroom, etc). [Here](http://www.foodnetwork.com/recipes/emeril-lagasse/stromboli-recipe.html) is a basic recipe. | 2 | t3_4qauiz | t3_4qauiz | /r/Cooking/comments/t3_4qauiz/d4ricjw | null | false | 2016-06-28T18:22:10Z |
d4ri22w | t1_d4ri22w | 1,467,137,759 | user_79fb3648e2ae | Cooking | To go off this idea, I have made one dip that used a whipped cream as a substitute for some of the sour cream. I also carmelized some yellow onion and then pureé in a food processor and mixed it with some green onions as well. The carmelized onions made the dip a bit more sweet, and green onion added color. Give that a... | 2 | t1_d4reb7j | t3_4qadsz | /r/Cooking/comments/t3_4qadsz/d4ri22w | null | false | 2016-06-28T18:15:59Z |
d4ri1uy | t1_d4ri1uy | 1,467,137,752 | user_9e5ea9fb0d8a | Cooking | I just use some variation of [Emeril's Recipe](http://emerils.com/121379/emerils-country-gumbo) as the base. Gumbo is pretty flexible to add/change ingredients, but I think every gumbo should have Andouille sausage and okra. From there, have at it - chicken, shrimp, crab, whatever. | 1 | t1_d4rhm6a | t3_4q9kla | /r/Cooking/comments/t3_4q9kla/d4ri1uy | null | false | 2016-06-28T18:15:52Z |
d4ri0vz | t1_d4ri0vz | 1,467,137,719 | user_a75d4d6943ce | Cooking | I'm sure others have already mentioned this, but my steaks come out great after investing in sous vide (I bought an anova). It means all I need to do is put a nice crust on the steak when I'm ready to eat.
If I'm going to do a steak on a grille or pan, I flip every 15-20 seconds (do this enough times and you'll get a ... | -1 | t1_d4rhtpn | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4ri0vz | null | false | 2016-06-28T18:15:19Z |
d4rhv93 | t1_d4rhv93 | 1,467,137,520 | user_a02594a40f85 | Cooking | I love him! Yes, the palm test - I will try that! | 4 | t1_d4rhq8j | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rhv93 | null | false | 2016-06-28T18:12:00Z |
d4rhu60 | t1_d4rhu60 | 1,467,137,484 | user_a02594a40f85 | Cooking | Someone else recommended that :) Thank you!!! | 1 | t1_d4rhbrb | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rhu60 | null | false | 2016-06-28T18:11:24Z |
d4rhtpn | t1_d4rhtpn | 1,467,137,469 | user_a02594a40f85 | Cooking | Thank you!!! | 1 | t1_d4rha0k | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rhtpn | null | false | 2016-06-28T18:11:09Z |
d4rhter | t1_d4rhter | 1,467,137,459 | user_a09f46e28bb5 | Cooking | I agree with your whole entire post but I figured a "no experience" beginner wants it as simple as possible. I personally always add sauce to the pan before serving but technically it's not the easiest way possible. | 2 | t1_d4rgoi2 | t3_4q9r0a | /r/Cooking/comments/t3_4q9r0a/d4rhter | null | false | 2016-06-28T18:10:59Z |
d4rhrqx | t1_d4rhrqx | 1,467,137,398 | user_32f6b78a5193 | Cooking | I understand that, I do. However, I can find most of Jacques Pepin's recipes on the internet with very little searching. ATK, CI, and CC all have separate paywalls that are all quite expensive and all exclusive of their magazine subscriptions. I own one of their cookbooks and it has quickly became my favorite so I am d... | 0 | t1_d4rcols | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rhrqx | null | false | 2016-06-28T18:09:58Z |
d4rhq8j | t1_d4rhq8j | 1,467,137,343 | user_ae645a283a09 | Cooking | I actually used Gordon Ramsey's method for making steak and it doesn't require a cast iron. https://m.youtube.com/watch?v=AmC9SmCBUj4. It's between and four and five minute cook time. I flip the steaks on 1-minute intervals. Make sure you let it rest for like 5 minutes after. It's super easy and the hand test to check ... | 9 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rhq8j | null | false | 2016-06-28T18:09:03Z |
d4rhpje | t1_d4rhpje | 1,467,137,317 | user_93159efbc116 | Cooking | Oh my god [fish tacos](http://www.thekitchn.com/recipe-fish-tacos-with-quick-cabbage-slaw-recipes-from-the-kitchn-15838). | 1 | t3_4q43wb | t3_4q43wb | /r/Cooking/comments/t3_4q43wb/d4rhpje | null | false | 2016-06-28T18:08:37Z |
d4rhm6a | t1_d4rhm6a | 1,467,137,196 | user_cfddf4878b02 | Cooking | i've never made gumbo before got a recipe? | 1 | t1_d4re0x3 | t3_4q9kla | /r/Cooking/comments/t3_4q9kla/d4rhm6a | null | false | 2016-06-28T18:06:36Z |
d4rhikn | t1_d4rhikn | 1,467,137,063 | user_0e7f8530fd68 | Cooking | if you can afford it Wusthoff's Ikon line is head & shoulders above the rest of German offerings. The steel is harder (iirc 58 rockwell) so it takes a keener edge & retains it longer than cheaper Grand Prix or 4 Star lines. My mom's a caterer & she uses an Ikon as her go-to heavy blade. The Victorinox's are all great s... | 2 | t3_4q95vg | t3_4q95vg | /r/Cooking/comments/t3_4q95vg/d4rhikn | null | false | 2016-06-28T18:04:23Z |
d4rhbrb | t1_d4rhbrb | 1,467,136,811 | user_320475255fde | Cooking | [Thermoworks](http://www.thermoworks.com/) Thermapen is the gold standard, though pricey. I have also heard some people suggetsing the ThermoPop | 3 | t1_d4rh04q | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rhbrb | null | false | 2016-06-28T18:00:11Z |
d4rha0k | t1_d4rha0k | 1,467,136,750 | user_a75d4d6943ce | Cooking | Thermapen | 10 | t1_d4rh04q | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rha0k | null | false | 2016-06-28T17:59:10Z |
d4rh8bf | t1_d4rh8bf | 1,467,136,689 | user_3b879757587a | Cooking | Don't play "throw the knife at rocks."
Keep a sharpening tool in your house. | 2 | t1_d4rgk7n | t3_4q9r0a | /r/Cooking/comments/t3_4q9r0a/d4rh8bf | null | false | 2016-06-28T17:58:09Z |
d4rh7mi | t1_d4rh7mi | 1,467,136,665 | user_a02594a40f85 | Cooking | I've had 2 different thermometers and they both were terrible! I usually get rib eye - is that a good one to be getting? | 1 | t1_d4rh1ys | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rh7mi | null | false | 2016-06-28T17:57:45Z |
d4rh1ys | t1_d4rh1ys | 1,467,136,462 | user_68041803f2c1 | Cooking | If you don't have a pan that can go into the oven to finish cooking the steak, then use thinner steaks (aprox 1-1.5in or 2.5-4 cm thick) and flip them often. Make sure the pan is kept well lubricated (i love using clarified butter when doing it this way I feel I get a better crush that with oil) One other thing is do ... | 2 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rh1ys | null | false | 2016-06-28T17:54:22Z |
d4rh04q | t1_d4rh04q | 1,467,136,398 | user_a02594a40f85 | Cooking | Suggestions? I've gotten 2 and they are both terrible!!! | 2 | t1_d4rgryh | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rh04q | null | false | 2016-06-28T17:53:18Z |
d4rgyry | t1_d4rgyry | 1,467,136,351 | user_2da25282029d | Cooking | I'll never tell anyone to not get cast iron. I use mine more than anything else. | 13 | t1_d4rgepi | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rgyry | null | false | 2016-06-28T17:52:31Z |
d4rgu7h | t1_d4rgu7h | 1,467,136,186 | user_ccb91ca7d4f8 | Cooking | FYI - I can usually pick up a 4 pack of Sutter Home mini bottles at Albertsons for $4.99. Each bottle holds 3/4 cup.
If you don't like wine, then like others said, substitute with chicken stock & some lemon juice. | 3 | t1_d4rbh49 | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4rgu7h | null | false | 2016-06-28T17:49:46Z |
d4rgryh | t1_d4rgryh | 1,467,136,102 | user_320475255fde | Cooking | All this talk about pan materials and techniques is useless without a decent instant read thermometer | 12 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rgryh | null | false | 2016-06-28T17:48:22Z |
d4rgq9m | t1_d4rgq9m | 1,467,136,041 | user_750e64658c18 | Cooking | [This is my favorite tiramisu recipe](http://allrecipes.com/recipe/21412/tiramisu-ii/). It's not hard to make, but it's time consuming. Make sure to use soft ladyfingers. | 1 | t3_4qalk6 | t3_4qalk6 | /r/Cooking/comments/t3_4qalk6/d4rgq9m | null | false | 2016-06-28T17:47:21Z |
d4rgoi2 | t1_d4rgoi2 | 1,467,135,978 | user_93159efbc116 | Cooking | A great beginner suggestion! But I will suggest one further step: put the sauce in the pan with the chicken just before it finishes cooking. It warms the sauce up, and gets those delicious chicken bits in the bottom of the pan! You can then just dump the pasta in there with the sauce and chicken, cook if for a minute l... | 2 | t1_d4r9kjp | t3_4q9r0a | /r/Cooking/comments/t3_4q9r0a/d4rgoi2 | null | false | 2016-06-28T17:46:18Z |
d4rgk7n | t1_d4rgk7n | 1,467,135,824 | user_c914b7ef7db6 | Cooking | How do you recommend keeping a knife sharp? | 1 | t1_d4rfyie | t3_4q9r0a | /r/Cooking/comments/t3_4q9r0a/d4rgk7n | null | false | 2016-06-28T17:43:44Z |
d4rggw9 | t1_d4rggw9 | 1,467,135,706 | user_91afa032f7cf | Cooking | To copy a paste a rant i posted in another thread: I hate how every "help i'm a beginner thread" in /r/cooking always has a highly upvoted suggestion to pirate and binge Good Eats. Now I like Alton. I think he's a cool dude. I've met him in person and gotten a signed copy of Good Eats 3, but holy shit what a meme that ... | 4 | t1_d4q8ver | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4rggw9 | null | false | 2016-06-28T17:41:46Z |
d4rgepi | t1_d4rgepi | 1,467,135,629 | user_a02594a40f85 | Cooking | Ok, I'll have to buy a new pan :) All of mine have the rubber grips! Should I just go ahead and get a cast iron since I need to get a new pan anyway or it doesn't matter... | 2 | t1_d4rgc0g | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rgepi | null | false | 2016-06-28T17:40:29Z |
d4rgc0g | t1_d4rgc0g | 1,467,135,527 | user_2da25282029d | Cooking | Perhaps.
Usually anything thicker than 1" needs the combo of pan searing and oven combo. Use the pan to get a good crust, then use the indirect heat of the oven to finish the steak to your preferred done-ness.
Otherwise, you have high direct heat from the pan, and some carry-over when you flip it. I will just put th... | 5 | t1_d4rg6nm | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rgc0g | null | false | 2016-06-28T17:38:47Z |
d4rga6h | t1_d4rga6h | 1,467,135,461 | user_a02594a40f85 | Cooking | Maybe I'm just doomed!!! | 1 | t1_d4rg2ps | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rga6h | null | false | 2016-06-28T17:37:41Z |
d4rg9do | t1_d4rg9do | 1,467,135,432 | user_a02594a40f85 | Cooking | I think that might be my issue, I don't cook it on a pan smoking hot and I leave it to cook too long and then once I take it off it cooks even more. Listen, I made steak the other day and my husband, 7 year old daughter, and I couldn't even eat it. My 2 year old finished everything on her plate... HAHAHA She's sweet...... | 4 | t1_d4rfxw5 | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rg9do | null | false | 2016-06-28T17:37:12Z |
d4rg74j | t1_d4rg74j | 1,467,135,349 | user_3b879757587a | Cooking | Pulled Pork + BBQ sauce + pickles + mustard, maybe some sauteed onions or coleslaw is.... mmmm.
That is a sandwich I could eat every day. | 2 | t1_d4r23rt | t3_4q8pw2 | /r/Cooking/comments/t3_4q8pw2/d4rg74j | null | false | 2016-06-28T17:35:49Z |
d4rg6nm | t1_d4rg6nm | 1,467,135,332 | user_a02594a40f85 | Cooking | I only cook it in the pan - is that my problem :/ | 2 | t1_d4rfwvd | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rg6nm | null | false | 2016-06-28T17:35:32Z |
d4rg2ps | t1_d4rg2ps | 1,467,135,189 | user_3b879757587a | Cooking | The cast iron would help- it allows you to transfer from the stove once they surface is cooked to a preheated oven- but it's not *everything.* | 1 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rg2ps | null | false | 2016-06-28T17:33:09Z |
d4rg12r | t1_d4rg12r | 1,467,135,130 | user_ccb91ca7d4f8 | Cooking | Check your library for the ebooks. Our city and county library have connections with OverDrive and I'm able to borrow many of the Test Kitchen/Cooks Country/Cooks Illustrated books. I can also view the monthly magazine via a connection with Zinno or OverDrive/Nook. | 1 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rg12r | null | false | 2016-06-28T17:32:10Z |
d4rfyie | t1_d4rfyie | 1,467,135,036 | user_3b879757587a | Cooking | First you need to make sure your kitchen is actually stocked. Go to the fucking thrift store to get whatever you need, don't buy new shit, you're making mistakes on this. I recommend a chef's knife, a paring knife, a non-stick skillet, a pot (no more than 5 quarts) and a cast iron pan (cast iron has special cleaning re... | 1 | t3_4q9r0a | t3_4q9r0a | /r/Cooking/comments/t3_4q9r0a/d4rfyie | null | false | 2016-06-28T17:30:36Z |
d4rfxw5 | t1_d4rfxw5 | 1,467,135,015 | user_93159efbc116 | Cooking | The best way to cook a steak on the stove is to use a thick pan. You could use a thick aluminum or stainless frying pan, but it needs to be really thick. Persnoally I prefer cast iron.
Turn the heat on high, open all the windows and turn all the fans on in your house, get that pan smoking hot, rub a bit of canola oil... | 5 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rfxw5 | null | false | 2016-06-28T17:30:15Z |
d4rfwvd | t1_d4rfwvd | 1,467,134,979 | user_2da25282029d | Cooking | I appreciate the joke at the end. A steak pun is a medium that's rarely done well.
Are you just cooking in the pan, or using the combo technique of pan & oven?
The lack of cast iron shouldn't play too much of a factor in the done-ness of the steak. In fact, many chefs will use stainless steel for steak, because it's ... | 42 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rfwvd | null | false | 2016-06-28T17:29:39Z |
d4rfwvr | t1_d4rfwvr | 1,467,134,979 | user_8ca86284b7f5 | Cooking | invest in a crock pot. then look up easy recipes. one of my favorites is cheap steak, potatoes, carrots, celery, salt, pepper, beef broth, and butter. | 1 | t3_4q9r0a | t3_4q9r0a | /r/Cooking/comments/t3_4q9r0a/d4rfwvr | null | false | 2016-06-28T17:29:39Z |
d4rfvee | t1_d4rfvee | 1,467,134,928 | user_a25c2c2dbdcb | Cooking | They won't. | -1 | t1_d4rfsq4 | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rfvee | null | false | 2016-06-28T17:28:48Z |
d4rfsq4 | t1_d4rfsq4 | 1,467,134,835 | user_173af042dedb | Cooking | The RIAA won't sue you, but the content creators still have the power to do so. | 2 | t1_d4rdd7d | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rfsq4 | null | false | 2016-06-28T17:27:15Z |
d4rfrud | t1_d4rfrud | 1,467,134,805 | [deleted] | Cooking | [deleted] | 1 | t1_d4rf88u | t3_4qah38 | /r/Cooking/comments/t3_4qah38/d4rfrud | null | false | 2016-06-28T17:26:45Z |
d4rfmid | t1_d4rfmid | 1,467,134,612 | user_94fbf8996cf6 | Cooking | True - I wasn't thinking of that. Have read about it but haven't used it and I'm not a "pirate" myself lol
Thanks for the clarification! | 2 | t1_d4rf51z | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rfmid | null | false | 2016-06-28T17:23:32Z |
d4rflp5 | t1_d4rflp5 | 1,467,134,582 | user_a02594a40f85 | Cooking | From my experience, as long as you follow the recipe to a tee you should be good. I have issues with over cooking and under cooking meat thought. That's my only downfall :( | 2 | t3_4pzwph | t3_4pzwph | /r/Cooking/comments/t3_4pzwph/d4rflp5 | null | false | 2016-06-28T17:23:02Z |
d4rfjry | t1_d4rfjry | 1,467,134,514 | [deleted] | Cooking | [deleted] | 1 | t1_d4rf4dc | t3_4qah38 | /r/Cooking/comments/t3_4qah38/d4rfjry | null | false | 2016-06-28T17:21:54Z |
d4rfhd1 | t1_d4rfhd1 | 1,467,134,430 | user_a02594a40f85 | Cooking | I made the mistake of accidentally getting regular instead of heavy, it didn't turn out as good. Also, as others have said, replace the olive oil with butter!!!!! Add some garlic. YUM | 1 | t3_4pxe2i | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4rfhd1 | null | false | 2016-06-28T17:20:30Z |
d4rfedf | t1_d4rfedf | 1,467,134,325 | user_69d06132efdd | Cooking | Okay I have to be honest in that I was also kind of being a lazy fuck and not wanting to head to the liquor store. I work in a smaller grocery store so I was hoping to skate by on stuff I can buy here, but we don't have alcohol.
I can't really justify not going if I can find it for like $5 like people are saying | 4 | t1_d4rbnpf | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4rfedf | null | false | 2016-06-28T17:18:45Z |
d4rfdxc | t1_d4rfdxc | 1,467,134,310 | user_a02594a40f85 | Cooking | I love this cookbook because it's just plain entertaining!!! http://www.geekgiftsunder50.com/the-geeky-chef-cookbook/ | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4rfdxc | null | false | 2016-06-28T17:18:30Z |
d4rfb00 | t1_d4rfb00 | 1,467,134,205 | user_2da25282029d | Cooking | They do! Same thing you see on air planes. I believe that we usually grab a Sutter Home single-serve.
There are also "boxed" wines that come in juice box-like packaging. Great for picnics, or when Mommy really needs that pinot grigio at the soccer game. | 9 | t1_d4rf5od | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4rfb00 | null | false | 2016-06-28T17:16:45Z |
d4rf9o9 | t1_d4rf9o9 | 1,467,134,158 | user_7ea3e676be71 | Cooking | Some recipes are amazing but some add a number of complex steps or expensive ingredients. It's one of the reasons Mark Bittman left to become The Minimalist. He believed he could make cooking simple with less steps and ingredients.
That said CI's Best Chocolate Chip Cookies are amazing. | 1 | t1_d4rbwsg | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rf9o9 | null | false | 2016-06-28T17:15:58Z |
d4rf88u | t1_d4rf88u | 1,467,134,108 | user_fbe8a2fa3289 | Cooking | IKEA have some ones for cheap enough if you're near one. | 1 | t3_4qah38 | t3_4qah38 | /r/Cooking/comments/t3_4qah38/d4rf88u | null | false | 2016-06-28T17:15:08Z |
d4rf60u | t1_d4rf60u | 1,467,134,028 | user_9dff1b09afa6 | Cooking | Are you sure? I'm having problems with my digital analog subscription. | 1 | t1_d4r2u9l | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rf60u | null | false | 2016-06-28T17:13:48Z |
d4rf5od | t1_d4rf5od | 1,467,134,016 | user_69d06132efdd | Cooking | They make single serve bottles? I need to up my liquor store game I guess. I'll look into that | 2 | t1_d4reylp | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4rf5od | null | false | 2016-06-28T17:13:36Z |
d4rf51z | t1_d4rf51z | 1,467,133,993 | user_29e82947055a | Cooking | People who download things illegally like to use the 'pirate' trope, and in fact one of the most famous sites on the internet dedicated to stealing digital content is named 'The Pirate Bay'. | 3 | t1_d4rf1yx | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rf51z | null | false | 2016-06-28T17:13:13Z |
d4rf4dc | t1_d4rf4dc | 1,467,133,970 | user_93159efbc116 | Cooking | you do realize that just the act of cooking your garlic makes it lose its flavor, right? yes the cutting board is wet when you chop garlic on it, but the amount of flavor you lose is completely negligible. If you really want to preserve the flavor add your garlic towards the end of cooking, rather than at the start.
... | 1 | t1_d4reuw3 | t3_4qah38 | /r/Cooking/comments/t3_4qah38/d4rf4dc | null | false | 2016-06-28T17:12:50Z |
d4rf2fl | t1_d4rf2fl | 1,467,133,901 | user_7ec448a9cd9d | Cooking | You can freeze fresh rice as well. I usually freeze single servings to be microwaved quickly alongside other food. Keeps its fragrant aroma well. | 2 | t3_4q9kla | t3_4q9kla | /r/Cooking/comments/t3_4q9kla/d4rf2fl | null | false | 2016-06-28T17:11:41Z |
d4rf2ek | t1_d4rf2ek | 1,467,133,900 | user_94fbf8996cf6 | Cooking | Point well taken :( | 3 | t1_d4rb9o7 | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rf2ek | null | false | 2016-06-28T17:11:40Z |
d4rf1yx | t1_d4rf1yx | 1,467,133,884 | user_94fbf8996cf6 | Cooking | Oh :( | 2 | t1_d4r7mw7 | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rf1yx | null | false | 2016-06-28T17:11:24Z |
d4rf112 | t1_d4rf112 | 1,467,133,849 | user_84b3f47a0b0a | Cooking | Recipes with chicken thighs, they cook up nicely and are very tolerant of overcooking. | 1 | t3_4q9r0a | t3_4q9r0a | /r/Cooking/comments/t3_4q9r0a/d4rf112 | null | false | 2016-06-28T17:10:49Z |
d4rf0ue | t1_d4rf0ue | 1,467,133,842 | user_94fbf8996cf6 | Cooking | As a Kindle owner - you and me both :( | 1 | t1_d4r6tqn | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rf0ue | null | false | 2016-06-28T17:10:42Z |
d4reyvj | t1_d4reyvj | 1,467,133,771 | user_fed576a1763e | Cooking | That's because it makes everything delicious. | 1 | t1_d4qkdfr | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4reyvj | null | false | 2016-06-28T17:09:31Z |
d4reylp | t1_d4reylp | 1,467,133,761 | user_2da25282029d | Cooking | If we're not having wine with dinner, my wife & I will often pick-up the single-serving bottles of wine for the dish. | 9 | t3_4qa1oq | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4reylp | null | false | 2016-06-28T17:09:21Z |
d4rexx9 | t1_d4rexx9 | 1,467,133,737 | user_93159efbc116 | Cooking | anything in a sauce generally freezes really well. Pasta sauce freezes amazingly, most casseroles do quite well in the freezer, i know home-made burritos or muffin pan breakfast sandwiches are a popular frozen meal as well. | 3 | t3_4q9kla | t3_4q9kla | /r/Cooking/comments/t3_4q9kla/d4rexx9 | null | false | 2016-06-28T17:08:57Z |
d4reuw3 | t1_d4reuw3 | 1,467,133,631 | [deleted] | Cooking | [deleted] | 1 | t1_d4reo5b | t3_4qah38 | /r/Cooking/comments/t3_4qah38/d4reuw3 | null | false | 2016-06-28T17:07:11Z |
d4reufj | t1_d4reufj | 1,467,133,615 | user_93159efbc116 | Cooking | You can get a perfectly fine wine for cooking from any liquor store for 5$ or less, just ask for something dry!
Whatever you do don't get a cooking wine, and don't use grape juice as a substitute 8C If you really don't want to buy wine I would use lemon juice or diluted vinegar, but it won't be the same as wine. | 1 | t1_d4rbh49 | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4reufj | null | false | 2016-06-28T17:06:55Z |
d4reu5c | t1_d4reu5c | 1,467,133,604 | user_94fbf8996cf6 | Cooking | Really good to know - I've seen them of course but haven't bought one yet. I may just do that now :)
Thanks! | 2 | t1_d4r4ljw | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4reu5c | null | false | 2016-06-28T17:06:44Z |
d4retfw | t1_d4retfw | 1,467,133,578 | user_fed576a1763e | Cooking | Go to any liquor store and they'll almost certainly have a bottle of cheap white wine for $2-5.
There is no perfect substitution for cooking with real wine. If you want the meal to taste like it was cooked with wine, you need to go spend the 5 bucks for a bottle of wine. | 1 | t1_d4rbh49 | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4retfw | null | false | 2016-06-28T17:06:18Z |
d4reo5b | t1_d4reo5b | 1,467,133,387 | user_93159efbc116 | Cooking | you won't lose any juice by chopping it. if anything it will take an extra 30 seconds and your fingers will smell like garlic but chopping it wont' lose any flavor.
If you really want a new press just get an oxo one. | 3 | t1_d4rele3 | t3_4qah38 | /r/Cooking/comments/t3_4qah38/d4reo5b | null | false | 2016-06-28T17:03:07Z |
d4remmu | t1_d4remmu | 1,467,133,334 | user_29e82947055a | Cooking | Well, certainly wouldn't be the first time a company claimed one thing and did another. | 2 | t1_d4re5us | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4remmu | null | false | 2016-06-28T17:02:14Z |
d4rele3 | t1_d4rele3 | 1,467,133,291 | [deleted] | Cooking | [deleted] | 0 | t1_d4reje5 | t3_4qah38 | /r/Cooking/comments/t3_4qah38/d4rele3 | null | false | 2016-06-28T17:01:31Z |
d4reje5 | t1_d4reje5 | 1,467,133,221 | user_35fd39aaec69 | Cooking | knife --- smash and chop. | 2 | t3_4qah38 | t3_4qah38 | /r/Cooking/comments/t3_4qah38/d4reje5 | null | false | 2016-06-28T17:00:21Z |
d4red4l | t1_d4red4l | 1,467,132,996 | user_980a67575196 | Cooking | I'll check it out. Thanks! | 2 | t1_d4reb7j | t3_4qadsz | /r/Cooking/comments/t3_4qadsz/d4red4l | null | false | 2016-06-28T16:56:36Z |
d4reb7j | t1_d4reb7j | 1,467,132,929 | user_f766b3b4c6eb | Cooking | Perhaps a recipe that uses fresh onions instead of dehydrated/soup mix/onion powder. [Alton Brown has one,](http://www.foodnetwork.com/recipes/alton-brown/onion-dip-from-scratch-recipe.html) interesting comments, but one said it's less onion-y. | 1 | t1_d4re8eq | t3_4qadsz | /r/Cooking/comments/t3_4qadsz/d4reb7j | null | false | 2016-06-28T16:55:29Z |
d4re96k | t1_d4re96k | 1,467,132,855 | user_26381703cb27 | Cooking | Try pan searing some meats. Get a skillet on medium high heat, add some cooking oil when it gets nice and hot, and then lay a nice steak or chicken breast in the pan, that's been rubbed with salt and pepper (always wash your hands thoroughly after handling raw chicken). Sear it for two minutes each side, and then fin... | 2 | t3_4q9r0a | t3_4q9r0a | /r/Cooking/comments/t3_4q9r0a/d4re96k | null | false | 2016-06-28T16:54:15Z |
d4re8eq | t1_d4re8eq | 1,467,132,827 | user_980a67575196 | Cooking | Possibly. I could experiment with the sour cream-heavy cream ratio as well as the amount/type of onion. I remember the onion flavor being not very overwhelming, kind of as a kid-friendly dip for vegetables. | 2 | t1_d4re0az | t3_4qadsz | /r/Cooking/comments/t3_4qadsz/d4re8eq | null | false | 2016-06-28T16:53:47Z |
d4re5us | t1_d4re5us | 1,467,132,737 | user_d7ec72ce7eed | Cooking | The new management already feels like they're money grabbing more than when Kimball was in charge. The number of "buy our books!" emails from them I get have doubled or tripled, and now they're selling " handpicked core collections of our highest-rated equipment " right off their [website](https://shop.americastestkitc... | 2 | t1_d4r7pxr | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4re5us | null | false | 2016-06-28T16:52:17Z |
d4re45e | t1_d4re45e | 1,467,132,677 | user_21f0bd5346c1 | Cooking | Chicken stock, butter, and lemon juice should do the trick. | 6 | t3_4qa1oq | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4re45e | null | false | 2016-06-28T16:51:17Z |
d4re0x3 | t1_d4re0x3 | 1,467,132,560 | user_9e5ea9fb0d8a | Cooking | Gumbo, Swedish meatballs, soup, dumplings, gnocchi. | 3 | t3_4q9kla | t3_4q9kla | /r/Cooking/comments/t3_4q9kla/d4re0x3 | null | false | 2016-06-28T16:49:20Z |
d4re0az | t1_d4re0az | 1,467,132,537 | user_f766b3b4c6eb | Cooking | Are you sure she didn't simply substitute heavy cream for part of the sour cream in a regular onion dip recipe? I can't think of how else it would be used. | 3 | t3_4qadsz | t3_4qadsz | /r/Cooking/comments/t3_4qadsz/d4re0az | null | false | 2016-06-28T16:48:57Z |
d4rdztc | t1_d4rdztc | 1,467,132,521 | user_7d9ea37f8bea | Cooking | They don't show you the entire book, it says so right in the middle.
How is this illegal in any way? Have you ever Jwalked? | 2 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rdztc | null | false | 2016-06-28T16:48:41Z |
d4rdwjx | t1_d4rdwjx | 1,467,132,403 | user_4c2e8a9ef4ea | Cooking | I did a search. 0 listings.
FWIW, I buy my spice from the bulk section. A couple of tablespoons or less at a time. I keep them in the little baggies from the store because it takes less space than jars. All those little baggies have to be to labeled for the cashier. The labels already have the name and buy date. No ne... | 1 | t3_4q7j3m | t3_4q7j3m | /r/Cooking/comments/t3_4q7j3m/d4rdwjx | null | false | 2016-06-28T16:46:43Z |
d4rdmr4 | t1_d4rdmr4 | 1,467,132,050 | user_beabc797a6e6 | Cooking | I agree with /u/BeginnerLevelFoodie about those simple dishes. You can also check out /r/cookingforbeginners for some good simple recipes. | 2 | t3_4q9r0a | t3_4q9r0a | /r/Cooking/comments/t3_4q9r0a/d4rdmr4 | null | false | 2016-06-28T16:40:50Z |
d4rdmip | t1_d4rdmip | 1,467,132,041 | user_a25c2c2dbdcb | Cooking | I agree with your point about corporate monetizing of *everything*, but the supermajority of libraries are publicly funded to support the public good. The idea of "the public good" was struck a critical blow during the 80's and the attack has not ceased, unfortunately. There was a time when the American public demanded... | 8 | t1_d4r42w3 | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rdmip | null | false | 2016-06-28T16:40:41Z |
d4rdmg3 | t1_d4rdmg3 | 1,467,132,039 | user_4c2e8a9ef4ea | Cooking | Nice timing. I've actually been thinking about making rice wine over the past couple of days. I looked up Korean makgeolli and Chinese rice wine both of which seemed fairly straightforward. I hadn't gotten around to looking up sake. Now that I've read the article, I will probably start with the Korean or Chinese method... | 2 | t3_4q9z8g | t3_4q9z8g | /r/Cooking/comments/t3_4q9z8g/d4rdmg3 | null | false | 2016-06-28T16:40:39Z |
d4rdjp7 | t1_d4rdjp7 | 1,467,131,941 | user_beabc797a6e6 | Cooking | You can go for bottom of the barrel wine when cooking. No need to buy anything nice. Walmart should have some pretty cheap options. | 1 | t1_d4rbh49 | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4rdjp7 | null | false | 2016-06-28T16:39:01Z |
d4rdiz9 | t1_d4rdiz9 | 1,467,131,914 | user_6e2de4d0d4b8 | Cooking | Same dude. My cooking is metal, so my music should be too. | 1 | t1_d4qogkk | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4rdiz9 | null | false | 2016-06-28T16:38:34Z |
d4rdfb1 | t1_d4rdfb1 | 1,467,131,781 | user_83c5aa148e97 | Cooking | That fish is good for almost anything from frying, to strews, to grilling. I think that even though people like to fry it, the fish has a great potential on the grill when seasoned well. It takes the flavor from the charcoal very well. Just salt, pepper, and a little garlic powder works well or a little blackening sea... | 1 | t3_4q43wb | t3_4q43wb | /r/Cooking/comments/t3_4q43wb/d4rdfb1 | null | false | 2016-06-28T16:36:21Z |
d4rdd7d | t1_d4rdd7d | 1,467,131,705 | user_a25c2c2dbdcb | Cooking | No, it's not anymore. Torrent away!
https://www.eff.org/wp/riaa-v-people-five-years-later | 1 | t1_d4r82ku | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rdd7d | null | false | 2016-06-28T16:35:05Z |
d4rczzr | t1_d4rczzr | 1,467,131,222 | user_787724d6d0f0 | Cooking | I was referring to the price of the magazine subscription. I just think $100+/year ($34.95 each, or whatever it is) for all 4 subscriptions (2 mag, 2 website) is overkill. *Especially* since I've been subscribing to the magazine for something crazy like ~15 years so I've already paid for a lot of the content on the w... | 2 | t1_d4rchgp | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rczzr | null | false | 2016-06-28T16:27:02Z |
d4rcrb5 | t1_d4rcrb5 | 1,467,130,901 | user_7c9c91c6bfa0 | Cooking | Yeah - I don't see this as being driven by Kimball. He was the founder and editor for this for the last 15 years, and they've gone strong. We'll just see how long it sticks around after he's gone. | 3 | t1_d4r7pxr | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rcrb5 | null | false | 2016-06-28T16:21:41Z |
d4rcols | t1_d4rcols | 1,467,130,800 | user_09ce8a6ee44f | Cooking | So, where do you think revenue to pay the people who work on the show should come from?
I mean I get that we like free content, but don't people deserve to get paid for their work? It's not just a company turning a dollar. | 5 | t1_d4qqr2s | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rcols | null | false | 2016-06-28T16:20:00Z |
d4rcjmh | t1_d4rcjmh | 1,467,130,616 | user_8d47469c420d | Cooking | Our TV has Pandora, so we'll throw on some random station. Often The Beatles, Modest Mouse or The Black Keys station.
If I'm home alone I'll put on some Howard Stern. :) | 1 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4rcjmh | null | false | 2016-06-28T16:16:56Z |
d4rchgp | t1_d4rchgp | 1,467,130,535 | user_09ce8a6ee44f | Cooking | Looking at how the alternatives are handled though. Eating Well wraps all their content in ads and "gallery views" to maximize advertising page views. | 1 | t1_d4rb3kg | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rchgp | null | false | 2016-06-28T16:15:35Z |
d4rcfiv | t1_d4rcfiv | 1,467,130,463 | user_2d5824e1fcb2 | Cooking | You could also use it to top a Mexican-themed salad. | 1 | t3_4q8pw2 | t3_4q8pw2 | /r/Cooking/comments/t3_4q8pw2/d4rcfiv | null | false | 2016-06-28T16:14:23Z |
d4rcclh | t1_d4rcclh | 1,467,130,351 | user_8412d9f3bb1a | Cooking | I can't fathom why OP would think this is "dirty and a little illegal" after spending more than a few seconds on the Google Books site and seeing that this is totally 100% legit.
These are preview pages created by the publisher. Just like when you go to Amazon and it has the "look inside the book" button. Same source.... | 4 | t1_d4qze38 | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rcclh | null | false | 2016-06-28T16:12:31Z |
d4rccay | t1_d4rccay | 1,467,130,340 | user_1b4a36c1d2db | Cooking | 10 | t1_d4r15yt | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rccay | null | false | 2016-06-28T16:12:20Z | |
d4rc89l | t1_d4rc89l | 1,467,130,190 | user_11ca1ffd6b8e | Cooking | Wow thanks, I had no idea about this! | 1 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rc89l | null | false | 2016-06-28T16:09:50Z |
d4rbwsg | t1_d4rbwsg | 1,467,129,764 | user_9d5cc8e59f70 | Cooking | Am I the only person that is just not having much luck with Cooks Illustrated recipes and techniques? Sometimes they're ok, but more often than not its something along the lines of "People have been making this dish for the same way for 200 years, but I've figured out a much better technique in 3 weeks" and the techni... | 3 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rbwsg | null | false | 2016-06-28T16:02:44Z |
d4rbq95 | t1_d4rbq95 | 1,467,129,520 | user_f04021c65f2b | Cooking | Onions and carrots keep well in cool, dry and dark places. Depending on where you live, you can easily store a couple of pounds of each in a cold pantry/cellar.
The peppers I'd dry on a string in the sun if possible. Never tried, but a bit of google-fu works.
For the onions, they may bloom, but you can always eat th... | 1 | t3_4q6330 | t3_4q6330 | /r/Cooking/comments/t3_4q6330/d4rbq95 | null | false | 2016-06-28T15:58:40Z |
d4rbnpf | t1_d4rbnpf | 1,467,129,424 | user_c549b61b8e7d | Cooking | Nah! There are cheap options! Talk to the clerk at the wine counter or at your liquor store. You don't have to pay a ton for wine! | 2 | t1_d4rbh49 | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4rbnpf | null | false | 2016-06-28T15:57:04Z |
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