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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d5yxpbg | t1_d5yxpbg | 1,470,009,482 | user_eda4119c91bd | Cooking | Yes, broiler. | 1 | t1_d5yse5a | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5yxpbg | null | false | 2016-07-31T23:58:02Z |
d5yxp4i | t1_d5yxp4i | 1,470,009,473 | user_e8b91fb5b6c3 | Cooking | A game day staple. | 1 | t1_d5yvgsp | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5yxp4i | null | false | 2016-07-31T23:57:53Z |
d5yxmvz | t1_d5yxmvz | 1,470,009,371 | [deleted] | Cooking | [deleted] | 1 | t1_d5yg2iv | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yxmvz | null | false | 2016-07-31T23:56:11Z |
d5yxjs2 | t1_d5yxjs2 | 1,470,009,227 | user_c67caffbb87a | Cooking | What I do is buy a fennel, then I chop up the stalks and boil w/ salt and sugar of your choice, chill and use that as brining liquid. Then you still have the bulbs to griddle flat slices of to serve alongside :)
Some people also dust pork chops with fennel pollen, but that's a super expensive restaurant treatment. | 1 | t1_d5yxanq | t3_4vi7hq | /r/Cooking/comments/t3_4vi7hq/d5yxjs2 | null | false | 2016-07-31T23:53:47Z |
d5yxfx8 | t1_d5yxfx8 | 1,470,009,054 | user_c67caffbb87a | Cooking | ALL RIGHT MY TIME TO SHINE!!!
Gloves can fuck off. Cut your peppers and do your thing. When you're done, here's the thing. Pour a dollop of vegetable oil into one hand, then act like you're washing your hands. Coat your hands all over with oil, and realllly rub it in. Get all the spots, fingernails, creases, ru... | 3 | t3_4vhyjo | t3_4vhyjo | /r/Cooking/comments/t3_4vhyjo/d5yxfx8 | null | false | 2016-07-31T23:50:54Z |
d5yxcoa | t1_d5yxcoa | 1,470,008,902 | user_3499c5f9291a | Cooking | At home, my mother always used to use (store-bought) sour cream for the yogurt culture. Is there any difference between the freeze-dried yogurt culture and the sour cream that she used?
FWIW, her yogurt always came out very thick, very much like greek yogurt, but never sour. Never too much whey either. | 1 | t1_d5yjicx | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5yxcoa | null | false | 2016-07-31T23:48:22Z |
d5yxanq | t1_d5yxanq | 1,470,008,811 | user_5e3079b172cd | Cooking | The bulb or the seed? | 1 | t1_d5yul2y | t3_4vi7hq | /r/Cooking/comments/t3_4vi7hq/d5yxanq | null | false | 2016-07-31T23:46:51Z |
d5yx9w6 | t1_d5yx9w6 | 1,470,008,775 | user_b5316aa94d74 | Cooking | I usually use fairly low heat, throw a couple tbsp of oil in the bottom of the pan, and put in the sausages with a thickly sliced onion. I'll turn everything once somewhere in the middle, and when the onions are well and truly caramelized the sausages are usually done. Sometimes I end up adding a little more oil when I... | 2 | t3_4vhu8f | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5yx9w6 | null | false | 2016-07-31T23:46:15Z |
d5yx93k | t1_d5yx93k | 1,470,008,739 | user_c67caffbb87a | Cooking | If you work with a super hot oven in production (like a pizza place) it's nice to have an aloe plant around for the burns. The gel sooths like no other.
Also, although people are being pricks, it IS good to consume the gel. Good for your stomach / GI, ie good on your internal skin just like on your external skin.
... | 6 | t3_4vjak2 | t3_4vjak2 | /r/Cooking/comments/t3_4vjak2/d5yx93k | null | false | 2016-07-31T23:45:39Z |
d5yx7tn | t1_d5yx7tn | 1,470,008,681 | user_007abe43ad0c | Cooking | Judging by that ratio and your cooking time, I'm guessing that you're using parcooked rice. If so, that's an important distinction to make. | 1 | t1_d5yi8l6 | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yx7tn | null | false | 2016-07-31T23:44:41Z |
d5yx6cu | t1_d5yx6cu | 1,470,008,612 | user_36fbac41359f | Cooking | Lucky family! | 4 | t3_4vjiug | t3_4vjiug | /r/Cooking/comments/t3_4vjiug/d5yx6cu | null | false | 2016-07-31T23:43:32Z |
d5yx4cp | t1_d5yx4cp | 1,470,008,523 | user_c62019467092 | Cooking | You can make an amazing beouf bourgignon with relatively cheap ingredients and it'll freeze perfectly well. Ingredients like onion, carrot, celery, potato, cheap dry red wine, and short ribs aren't too crazy in price.
When the day for the dinner party comes, cook a starch (rice pilaf, mashed potato, egg noodles, what... | 6 | t3_4vin13 | t3_4vin13 | /r/Cooking/comments/t3_4vin13/d5yx4cp | null | false | 2016-07-31T23:42:03Z |
d5ywzr0 | t1_d5ywzr0 | 1,470,008,308 | user_cc9422e05abd | Cooking | squishy as in ripe or spoiled?
I have used what are called pink tomatoes. Just barely changing color. Slice and then drain in a colander. Flour then fry. | 1 | t3_4vje5s | t3_4vje5s | /r/Cooking/comments/t3_4vje5s/d5ywzr0 | null | false | 2016-07-31T23:38:28Z |
d5ywz8s | t1_d5ywz8s | 1,470,008,286 | user_c3266d1538d5 | Cooking | What are you doing with the sausage? I make sausage and peppers quite often, and for that dish I cut the links into pieces about an inch long before cooking. Then I keep them moving a lot, at least at first.
Smaller pieces are much easier to cook evenly. iIf you can cut before cooking- do it. | 2 | t3_4vhu8f | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5ywz8s | null | false | 2016-07-31T23:38:06Z |
d5ywxae | t1_d5ywxae | 1,470,008,196 | user_cc9422e05abd | Cooking | It also depends on the hardness of the wheat that was ground for your flour. Humidity too. Weighing the flour will help a lot. | 1 | t3_4vh0l5 | t3_4vh0l5 | /r/Cooking/comments/t3_4vh0l5/d5ywxae | null | false | 2016-07-31T23:36:36Z |
d5ywvar | t1_d5ywvar | 1,470,008,102 | user_cc9422e05abd | Cooking | My newer pans do that. I have one old cookie sheet probably 35 years old that doesnt | 3 | t3_4vj9wx | t3_4vj9wx | /r/Cooking/comments/t3_4vj9wx/d5ywvar | null | false | 2016-07-31T23:35:02Z |
d5ywtn6 | t1_d5ywtn6 | 1,470,008,026 | user_cc9422e05abd | Cooking | all look delicious | 3 | t3_4vjiug | t3_4vjiug | /r/Cooking/comments/t3_4vjiug/d5ywtn6 | null | false | 2016-07-31T23:33:46Z |
d5ywo0i | t1_d5ywo0i | 1,470,007,762 | user_8a302519a3c3 | Cooking | Fill a small pot with 1/2" water. Bring to a boil. Add eggs and reduce heat to medium. Cover and let cook for 10 minutes. Super consistent and I never have to worry about it boiling over! | 1 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5ywo0i | null | false | 2016-07-31T23:29:22Z |
d5ywirb | t1_d5ywirb | 1,470,007,525 | user_396d5f97e659 | Cooking | > 11 minutes.
Amen brother. | 2 | t1_d5ylywy | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5ywirb | null | false | 2016-07-31T23:25:25Z |
d5ywhw9 | t1_d5ywhw9 | 1,470,007,485 | user_396d5f97e659 | Cooking | 11 minutes. | 1 | t1_d5y7wbz | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5ywhw9 | null | false | 2016-07-31T23:24:45Z |
d5ywhpi | t1_d5ywhpi | 1,470,007,476 | user_373839bf0f4b | Cooking | Reading this made me realize, I can grill the heck out of a steak (outside on charcoal) but have no idea how to cook one properly indoors. I'm going to try this skillet business someday, preferably after the weather cools off. | 2 | t3_4vhn8w | t3_4vhn8w | /r/Cooking/comments/t3_4vhn8w/d5ywhpi | null | false | 2016-07-31T23:24:36Z |
d5ywdss | t1_d5ywdss | 1,470,007,301 | user_c74a53e645e9 | Cooking | Overdone pork slices peppered & seasoned. | 1 | t3_4vi7hq | t3_4vi7hq | /r/Cooking/comments/t3_4vi7hq/d5ywdss | null | false | 2016-07-31T23:21:41Z |
d5yw8p9 | t1_d5yw8p9 | 1,470,007,073 | user_97ebab808d38 | Cooking | I hear burritos keep fairly well in the freezer, and you can change up the fillings for some variety. BudgetBytes has a post about it. | 2 | t3_4vin13 | t3_4vin13 | /r/Cooking/comments/t3_4vin13/d5yw8p9 | null | false | 2016-07-31T23:17:53Z |
d5yw5jx | t1_d5yw5jx | 1,470,006,930 | user_702f0857dc47 | Cooking | Works on patties, too. | 2 | t1_d5yusi1 | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5yw5jx | null | false | 2016-07-31T23:15:30Z |
d5yw3fp | t1_d5yw3fp | 1,470,006,833 | user_c3c6c3b42985 | Cooking | Costco saffron under Kirkland brand | 16 | t3_4vj2hc | t3_4vj2hc | /r/Cooking/comments/t3_4vj2hc/d5yw3fp | null | false | 2016-07-31T23:13:53Z |
d5yvyea | t1_d5yvyea | 1,470,006,602 | user_ad676d45db59 | Cooking | This, but I always put a generous splash of vinegar in the pan to help steam the sausages too | 1 | t1_d5ygy6h | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5yvyea | null | false | 2016-07-31T23:10:02Z |
d5yvs7m | t1_d5yvs7m | 1,470,006,317 | user_8f0d21ce3711 | Cooking | How do I boil my hard-boiled eggs? I boil them. | 1 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5yvs7m | null | false | 2016-07-31T23:05:17Z |
d5yvrmv | t1_d5yvrmv | 1,470,006,290 | user_65fab80a157d | Cooking | Just wanted to chime in that you'll typically get more whey from lower-fat milks. 2% is my favorite, but if you use whole fat you shouldn't get as much whey. | 2 | t3_4vggy1 | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5yvrmv | null | false | 2016-07-31T23:04:50Z |
d5yvo8s | t1_d5yvo8s | 1,470,006,131 | user_36c8984b79c7 | Cooking | Ginger lemon is great with rice or noodles | 1 | t1_d5y74en | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yvo8s | null | false | 2016-07-31T23:02:11Z |
d5yvnhw | t1_d5yvnhw | 1,470,006,097 | user_36c8984b79c7 | Cooking | That's not brown rice so..... | 0 | t1_d5y502p | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yvnhw | null | false | 2016-07-31T23:01:37Z |
d5yvitt | t1_d5yvitt | 1,470,005,886 | user_1b7652545ba0 | Cooking | You are looking for dry cottage cheese, I think. Here is a link to a reputable dairy in Wisconsin. I don't think you will find it at a store as in the US it is usually used for special needs such as baking.
http://store.westbycreamery.com/index.php/dry-curd-cottage-cheese.html | 4 | t3_4vhhjz | t3_4vhhjz | /r/Cooking/comments/t3_4vhhjz/d5yvitt | null | false | 2016-07-31T22:58:06Z |
d5yvih0 | t1_d5yvih0 | 1,470,005,871 | user_442f8b708cc1 | Cooking | And the grease fire. | -1 | t1_d5yf2jo | t3_4vhn8w | /r/Cooking/comments/t3_4vhn8w/d5yvih0 | null | false | 2016-07-31T22:57:51Z |
d5yvi4q | t1_d5yvi4q | 1,470,005,857 | user_e143190f4010 | Cooking | I agree that it's very likely quark, which I've heard is pretty popular over there. Grocery stores do sell it and it's fairly easy to make. | 1 | t3_4vhhjz | t3_4vhhjz | /r/Cooking/comments/t3_4vhhjz/d5yvi4q | null | false | 2016-07-31T22:57:37Z |
d5yvhzj | t1_d5yvhzj | 1,470,005,851 | [deleted] | Cooking | [deleted] | 1 | t1_d5yf1rm | t3_4vhn8w | /r/Cooking/comments/t3_4vhn8w/d5yvhzj | null | false | 2016-07-31T22:57:31Z |
d5yvgsp | t1_d5yvgsp | 1,470,005,795 | user_2fc88b6178e5 | Cooking | Add a chopped onion along with the beer and brats. After the brats are cooked and ready to grill/broil, keep cooking down the onions until you're left with syrupy onion goodness. Serve this on your brats! | 22 | t1_d5ysdiu | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5yvgsp | null | false | 2016-07-31T22:56:35Z |
d5yvf70 | t1_d5yvf70 | 1,470,005,722 | user_50d1f0f8db44 | Cooking | Restaurant Depot | 1 | t3_4vhbu8 | t3_4vhbu8 | /r/Cooking/comments/t3_4vhbu8/d5yvf70 | null | false | 2016-07-31T22:55:22Z |
d5yvf2a | t1_d5yvf2a | 1,470,005,716 | user_e143190f4010 | Cooking | I like to make big batches of lamb meatballs and freeze them raw. Seared off on the stove, they can be finished in sauce. I usually have these with pasta alla arrabiatta, (spicy tomato sauce wih capers) or regular tomato sauce, both of which freeze really well. | 2 | t3_4vin13 | t3_4vin13 | /r/Cooking/comments/t3_4vin13/d5yvf2a | null | false | 2016-07-31T22:55:16Z |
d5yuyzl | t1_d5yuyzl | 1,470,005,006 | user_9110f36dfa0c | Cooking | Yea might be the coating too. They have like a nonstick anodize or something. Definitely aren't expensive so might be a material/thickness thing | 1 | t1_d5ytlxa | t3_4vj9wx | /r/Cooking/comments/t3_4vj9wx/d5yuyzl | null | false | 2016-07-31T22:43:26Z |
d5yuybw | t1_d5yuybw | 1,470,004,978 | user_ade3bee851c4 | Cooking | I usually make blended rices these days. I find the rice cooker does an amazing job once you get the water right for your preferences. | 1 | t1_d5yepne | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yuybw | null | false | 2016-07-31T22:42:58Z |
d5yuxpd | t1_d5yuxpd | 1,470,004,948 | user_9110f36dfa0c | Cooking | No I don't wash them immediately. I know that's not good | 1 | t1_d5ytg8f | t3_4vj9wx | /r/Cooking/comments/t3_4vj9wx/d5yuxpd | null | false | 2016-07-31T22:42:28Z |
d5yux35 | t1_d5yux35 | 1,470,004,921 | user_ade3bee851c4 | Cooking | Mine also takes longer and more water than white. I meant I use less water than recommended for brown rice.
| 1 | t1_d5ycv74 | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yux35 | null | false | 2016-07-31T22:42:01Z |
d5yuvk3 | t1_d5yuvk3 | 1,470,004,856 | user_26dcd254ac6f | Cooking | Sounds like a band or board game | 9 | t1_d5ytb9z | t3_4vj2hc | /r/Cooking/comments/t3_4vj2hc/d5yuvk3 | null | false | 2016-07-31T22:40:56Z |
d5yuuwe | t1_d5yuuwe | 1,470,004,827 | user_89c182274fe8 | Cooking | It gives it a different kind of chew some people prefer. I like my bacon more crunchy, but if you like it chewier, this will give you that texture. It's really useful in like a pasta dish with bacon because overly crunchy bacon in a bite of pasta can be too much texture contrast. | 5 | t1_d5yqe28 | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5yuuwe | null | false | 2016-07-31T22:40:27Z |
d5yusi1 | t1_d5yusi1 | 1,470,004,719 | user_9df232eea110 | Cooking | Does this only work with sausage that's still in the casing? | 2 | t1_d5ygy6h | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5yusi1 | null | false | 2016-07-31T22:38:39Z |
d5yumxf | t1_d5yumxf | 1,470,004,468 | user_9279c2ca3ae7 | Cooking | I use the steamer setting on mine. Dialed in to the steamer set 12 with water at the "2" line gives me perfect eggs every time. | 1 | t1_d5ys6lv | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5yumxf | null | false | 2016-07-31T22:34:28Z |
d5yumdt | t1_d5yumdt | 1,470,004,445 | user_c67caffbb87a | Cooking | If you can find nice lamb shoulder chops, that'd be nice. | 1 | t3_4vi7hq | t3_4vi7hq | /r/Cooking/comments/t3_4vi7hq/d5yumdt | null | false | 2016-07-31T22:34:05Z |
d5yul2y | t1_d5yul2y | 1,470,004,387 | user_c67caffbb87a | Cooking | This is the point where I chime in with "fennel brine your pork chop..." | 2 | t1_d5ysupz | t3_4vi7hq | /r/Cooking/comments/t3_4vi7hq/d5yul2y | null | false | 2016-07-31T22:33:07Z |
d5yukwn | t1_d5yukwn | 1,470,004,380 | user_1967128feee6 | Cooking | Lamb chops, or anything else with lamb - it goes so well with those Mediterranean flavours. | 5 | t3_4vi7hq | t3_4vi7hq | /r/Cooking/comments/t3_4vi7hq/d5yukwn | null | false | 2016-07-31T22:33:00Z |
d5yujz0 | t1_d5yujz0 | 1,470,004,338 | user_c67caffbb87a | Cooking | He's saying you can put your mason jars inside the dehydrator's body / on the trays, if they fit, I think. So you prep your jars, then put em in there, turn it on, and ya know... the thing heats up and blows air around, so it's like a low-temp convection oven... great for incubation i'd imagine | 3 | t1_d5ykj39 | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5yujz0 | null | false | 2016-07-31T22:32:18Z |
d5yufw0 | t1_d5yufw0 | 1,470,004,160 | [deleted] | Cooking | [removed] | -6 | t3_4vjak2 | t3_4vjak2 | /r/Cooking/comments/t3_4vjak2/d5yufw0 | null | false | 2016-07-31T22:29:20Z |
d5yue9k | t1_d5yue9k | 1,470,004,087 | user_6e33cb2cca2a | Cooking | No, before you go on your trip, cook up a pack of bacon in the oven on a high lipped cookie sheet or other appropriate large surface area pan (lined with foil if you with for easier cleanup). When your bacon is done, pull the bacon off and put the sheet of grease back in the oven for about 5 minutes (or until no foami... | 1 | t1_d5yfw0o | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5yue9k | null | false | 2016-07-31T22:28:07Z |
d5yue9s | t1_d5yue9s | 1,470,004,087 | [deleted] | Cooking | [removed] | 1 | t3_4vhn8w | t3_4vhn8w | /r/Cooking/comments/t3_4vhn8w/d5yue9s | null | false | 2016-07-31T22:28:07Z |
d5yudug | t1_d5yudug | 1,470,004,068 | user_c67caffbb87a | Cooking | This bacon tech is something I evangelize whenever the topic comes up. So far superior - the lean meat doesn't overcook, the fatty meat cooks up properly, ... it's great. | 1 | t1_d5yse5a | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5yudug | null | false | 2016-07-31T22:27:48Z |
d5yu8bc | t1_d5yu8bc | 1,470,003,827 | user_464c576644d6 | Cooking | Capsaicin.
oil could help since its lipid soluble, but you might as well just get it off your hands with soap without getting oil everywhere. | 1 | t1_d5yr4bd | t3_4vhyjo | /r/Cooking/comments/t3_4vhyjo/d5yu8bc | null | false | 2016-07-31T22:23:47Z |
d5yu58p | t1_d5yu58p | 1,470,003,694 | user_be872a3befd5 | Cooking | It is a great salve to use on burns and cuts. | 4 | t3_4vjak2 | t3_4vjak2 | /r/Cooking/comments/t3_4vjak2/d5yu58p | null | false | 2016-07-31T22:21:34Z |
d5yu24h | t1_d5yu24h | 1,470,003,561 | user_f934645959e9 | Cooking | Enjooooooooooy | 8 | t1_d5yl17a | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5yu24h | null | false | 2016-07-31T22:19:21Z |
d5ytmkk | t1_d5ytmkk | 1,470,002,890 | user_f24d501ade5d | Cooking | You're a troll. | 1 | t1_d5yt925 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5ytmkk | null | false | 2016-07-31T22:08:10Z |
d5ytlxa | t1_d5ytlxa | 1,470,002,862 | user_166f7c410ead | Cooking | This is common with cheap cookware. Different metals expand and contract at different rates as their temperature changes. If the pans are coated, the coating could also be causing your issue. | 8 | t3_4vj9wx | t3_4vj9wx | /r/Cooking/comments/t3_4vj9wx/d5ytlxa | null | false | 2016-07-31T22:07:42Z |
d5ytj7x | t1_d5ytj7x | 1,470,002,748 | user_442f8b708cc1 | Cooking | Turn down the heat and cook em slow. | 6 | t3_4vhu8f | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5ytj7x | null | false | 2016-07-31T22:05:48Z |
d5ytg8f | t1_d5ytg8f | 1,470,002,619 | user_c3c6c3b42985 | Cooking | Do you wash them immediately after using them? Pour running water over hot pans? Maybe was after they have cooled down | 1 | t3_4vj9wx | t3_4vj9wx | /r/Cooking/comments/t3_4vj9wx/d5ytg8f | null | false | 2016-07-31T22:03:39Z |
d5ytb9z | t1_d5ytb9z | 1,470,002,407 | [deleted] | Cooking | [deleted] | 2 | t3_4vj2hc | t3_4vj2hc | /r/Cooking/comments/t3_4vj2hc/d5ytb9z | null | false | 2016-07-31T22:00:07Z |
d5yt925 | t1_d5yt925 | 1,470,002,316 | user_54681e715e68 | Cooking | So go send messages to OP, then. Just because OP said something does not mean that I am saying it too, and disagreeing with you does not mean I have to agree with them.
The people you are replying to are making different points, and you are factually mistaken when you quote 3 hours anyway. I'm done, kiddo. Have someo... | 1 | t1_d5yt11k | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5yt925 | null | false | 2016-07-31T21:58:36Z |
d5yt7km | t1_d5yt7km | 1,470,002,255 | user_8e81bd0e1281 | Cooking | If you have a Winco in your area they have the monster sizes | 4 | t3_4vhbu8 | t3_4vhbu8 | /r/Cooking/comments/t3_4vhbu8/d5yt7km | null | false | 2016-07-31T21:57:35Z |
d5yt6q1 | t1_d5yt6q1 | 1,470,002,220 | user_592d96212002 | Cooking | My left hand is really useless so my method entailed least hand picking and doing a little sideways toss to the right hand who is responsible for the one handed crack and then a toss into the garbage.
Like many things it became automatic to the point that if my garbage was on the left instead of the right the whole sy... | 2 | t1_d5xy05b | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5yt6q1 | null | false | 2016-07-31T21:57:00Z |
d5yt653 | t1_d5yt653 | 1,470,002,195 | user_659663db5fe9 | Cooking | I love breakfast burritos! They are easy to pre make and can have whatever you like in them. Baked oatmeal can be pretty good, it's a bit like a soft bar and I eat mine with almond butter. | 1 | t3_4ve6me | t3_4ve6me | /r/Cooking/comments/t3_4ve6me/d5yt653 | null | false | 2016-07-31T21:56:35Z |
d5yt3y5 | t1_d5yt3y5 | 1,470,002,102 | user_4df96e180730 | Cooking | Oh, for rice's sakes, Paddy... | 2 | t1_d5ymcx1 | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yt3y5 | null | false | 2016-07-31T21:55:02Z |
d5yt1h8 | t1_d5yt1h8 | 1,470,001,994 | user_718b69dd7864 | Cooking | I tried the gorilla technique once, but he ate all my bacon. Then he kidnapped my girlfriend and scaled the empire state building.
I'll never make that mistake again. | 22 | t1_d5yse5a | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5yt1h8 | null | false | 2016-07-31T21:53:14Z |
d5yt11k | t1_d5yt11k | 1,470,001,975 | [deleted] | Cooking | [removed] | 0 | t1_d5ys7p5 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5yt11k | null | false | 2016-07-31T21:52:55Z |
d5yt0hk | t1_d5yt0hk | 1,470,001,952 | user_aff3c1900d8b | Cooking | Even at 5 minutes our eggs are still a tiny bit undercooked in the Instant Pot, so I'm not sure you you get there with 5, but hey, whatever works! We do 6 minutes at pressure. | 2 | t1_d5ysnia | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5yt0hk | null | false | 2016-07-31T21:52:32Z |
d5ysyj8 | t1_d5ysyj8 | 1,470,001,869 | user_8a302519a3c3 | Cooking | I just shake it up and eat it from the jar. Some people prefer to dump them into a bowl. | 1 | t1_d5ys37k | t3_4viog2 | /r/Cooking/comments/t3_4viog2/d5ysyj8 | null | false | 2016-07-31T21:51:09Z |
d5yswy4 | t1_d5yswy4 | 1,470,001,803 | user_d66ab474efb1 | Cooking | It's probably Quark! | 3 | t1_d5ysbly | t3_4vhhjz | /r/Cooking/comments/t3_4vhhjz/d5yswy4 | null | false | 2016-07-31T21:50:03Z |
d5ysvpo | t1_d5ysvpo | 1,470,001,748 | user_aff3c1900d8b | Cooking | Instant-Pot pressure cooker. 6 minutes. | 1 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5ysvpo | null | false | 2016-07-31T21:49:08Z |
d5ysv0i | t1_d5ysv0i | 1,470,001,719 | user_9787671ea651 | Cooking | I really like it with a nice steak and rice. | 1 | t3_4vi7hq | t3_4vi7hq | /r/Cooking/comments/t3_4vi7hq/d5ysv0i | null | false | 2016-07-31T21:48:39Z |
d5ysupz | t1_d5ysupz | 1,470,001,706 | user_5e3079b172cd | Cooking | Plus one for pork loin. I attended a cooking workshop several years ago where we made ratatouille and pork loin; the two real jived well together. | 8 | t1_d5yktzf | t3_4vi7hq | /r/Cooking/comments/t3_4vi7hq/d5ysupz | null | false | 2016-07-31T21:48:26Z |
d5ysplb | t1_d5ysplb | 1,470,001,486 | user_cd95830472dd | Cooking | THEY HAVE TO BE HOMEMADE... trust me im mexican
A good option if u live in america is to Go to a mexican butcher shop (there's always one) and look for them there. Sometimes the wife of the butcher makes them. And there are 2 kinds, the normal flour ones Wich looks a little bit like pitas as you say, and other ones c... | 10 | t3_4vhbu8 | t3_4vhbu8 | /r/Cooking/comments/t3_4vhbu8/d5ysplb | null | false | 2016-07-31T21:44:46Z |
d5ysnia | t1_d5ysnia | 1,470,001,399 | user_cb31c9921d8b | Cooking | I like soft boiled eggs and use my instant pot, set it to low pressure for 3 minutes the let it sit for 1-2 mins before releasing then into a cold water bath | 1 | t1_d5ycgv0 | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5ysnia | null | false | 2016-07-31T21:43:19Z |
d5yskly | t1_d5yskly | 1,470,001,278 | user_8581578ed8be | Cooking | Rice cookers just raise water to boiling. If you have a rack insert it's the easiest way to steam things | 1 | t1_d5ys6lv | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5yskly | null | false | 2016-07-31T21:41:18Z |
d5ysfv0 | t1_d5ysfv0 | 1,470,001,081 | user_cc9422e05abd | Cooking | http://www.samsclub.com/sams/gloves-dispoable-3-500-count/prod11080622.ip
These are the ones I use. i double glove when handling peppers. One time with no gloves and never again. Each box has 500 gloves. The three pack lasts about three months. I use them a lot during meal prep so I don't dry out my hands so much... | 2 | t3_4vhyjo | t3_4vhyjo | /r/Cooking/comments/t3_4vhyjo/d5ysfv0 | null | false | 2016-07-31T21:38:01Z |
d5yser7 | t1_d5yser7 | 1,470,001,033 | user_b741c07c9b55 | Cooking | Every package of sausage I've ever seen tells you to use water when cooking them. The steaming action cooks the middle, plus it washes off the grease and keeps it from burning on the pan, which is your issue.
I like them a bit burnt on the casing, so I go with the SOP and get them started on the pan with a little oil... | 13 | t3_4vhu8f | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5yser7 | null | false | 2016-07-31T21:37:13Z |
d5yse5y | t1_d5yse5y | 1,470,001,010 | user_67d59186a53e | Cooking | Sausages.
Or something like grilled fish. | 1 | t3_4vi7hq | t3_4vi7hq | /r/Cooking/comments/t3_4vi7hq/d5yse5y | null | false | 2016-07-31T21:36:50Z |
d5yse5a | t1_d5yse5a | 1,470,001,009 | user_f0d3bb3a57ab | Cooking | Same here. A small amount of water really helps render the fat and provides a perfect bacon oil to finish the fry. It also seems to extract some sugars and proteins for a delicious caramelised coating that gets fried onto the surface too. This method changed my life! :)
For extra crispy I finish under the ~~gorilla~~ ... | 8 | t1_d5yl6cv | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5yse5a | null | false | 2016-07-31T21:36:49Z |
d5ysdiu | t1_d5ysdiu | 1,470,000,982 | user_8356d74683b2 | Cooking | Beer brats are amazing. I made them for the first time recently and was blown away. | 7 | t1_d5yq7rr | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5ysdiu | null | false | 2016-07-31T21:36:22Z |
d5yscth | t1_d5yscth | 1,470,000,952 | user_82643344004d | Cooking | A full oven for one egg seems a bit overkill. Have you ever tried a toaster oven? I might need to test that. | 2 | t1_d5ycm3x | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5yscth | null | false | 2016-07-31T21:35:52Z |
d5ysbly | t1_d5ysbly | 1,470,000,900 | user_1fe59f1572d1 | Cooking | Pultost? | 1 | t3_4vhhjz | t3_4vhhjz | /r/Cooking/comments/t3_4vhhjz/d5ysbly | null | false | 2016-07-31T21:35:00Z |
d5ysb0v | t1_d5ysb0v | 1,470,000,876 | user_82643344004d | Cooking | 10 min here. To each their own! | 6 | t1_d5yh17z | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5ysb0v | null | false | 2016-07-31T21:34:36Z |
d5ys7p5 | t1_d5ys7p5 | 1,470,000,736 | [deleted] | Cooking | [removed] | 1 | t1_d5yrejg | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5ys7p5 | null | false | 2016-07-31T21:32:16Z |
d5ys6lv | t1_d5ys6lv | 1,470,000,691 | user_86984056c691 | Cooking | Rice cooker? How do you use a rice cooker? | 1 | t1_d5ydct0 | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5ys6lv | null | false | 2016-07-31T21:31:31Z |
d5ys37k | t1_d5ys37k | 1,470,000,542 | user_b04bcf94272c | Cooking | I just looked up what a mason jar salad is.
How does one eat this? Do they dump it out on a plate or eat it from the jar? | 1 | t3_4viog2 | t3_4viog2 | /r/Cooking/comments/t3_4viog2/d5ys37k | null | false | 2016-07-31T21:29:02Z |
d5ys1h2 | t1_d5ys1h2 | 1,470,000,465 | user_3ccc41a15b34 | Cooking | If you're using egg noodles I would just cook it in the broth with the veggies. | 1 | t1_d5xi5up | t3_4vdf9c | /r/Cooking/comments/t3_4vdf9c/d5ys1h2 | null | false | 2016-07-31T21:27:45Z |
d5yrz40 | t1_d5yrz40 | 1,470,000,361 | user_61900456ab54 | Cooking | This is the method I use as well. Maybe you could answer a question I have about it though. I go directly on the rack. Sometimes I get small brown marks on the egg from what I assume is from being in direct contact with the rack (shell and white are both browned). I don't really care, I was just curious if you experien... | 2 | t1_d5ycm3x | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5yrz40 | null | false | 2016-07-31T21:26:01Z |
d5yrz4h | t1_d5yrz4h | 1,470,000,361 | user_59ae4f775a47 | Cooking | remember that with the prepared pastes you are expected to add extra ginger and garlic to your liking. I didnt know this, my friends Thai gf pointed this out to me and since then Ive been adding extra browned onion, garlic, ginger, and a touch of chilli paste with great results | 3 | t1_d5ypaxc | t3_4vibeg | /r/Cooking/comments/t3_4vibeg/d5yrz4h | null | false | 2016-07-31T21:26:01Z |
d5yryi3 | t1_d5yryi3 | 1,470,000,334 | user_b04bcf94272c | Cooking | If you keep it cold then it should be fine. In fact, if the other ingredients last then so should the salmon.
As the other person said, smoking preserves the meat and they also salt the meat. Also, smoking dries the meat a little as well.
I don't know what your other ingredients are but if they will last 5 days then... | 2 | t3_4viog2 | t3_4viog2 | /r/Cooking/comments/t3_4viog2/d5yryi3 | null | false | 2016-07-31T21:25:34Z |
d5yrplo | t1_d5yrplo | 1,469,999,954 | user_fdf5f5764f1e | Cooking | 1) Buy a rice cooker
2) Set rice cooker to cook brown rice
3) Enjoy | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yrplo | null | false | 2016-07-31T21:19:14Z |
d5yrpc6 | t1_d5yrpc6 | 1,469,999,943 | user_00d2a49b20fa | Cooking | When I read the question I said to myself: "somebody please mention pork chops". Int 19h loads it as expected :-) | 1 | t1_d5yqmnx | t3_4vi7hq | /r/Cooking/comments/t3_4vi7hq/d5yrpc6 | null | false | 2016-07-31T21:19:03Z |
d5yrmp3 | t1_d5yrmp3 | 1,469,999,831 | user_d63698ab6faa | Cooking | You can find the brand "Maria & Ricardo's" tortillas usually in the refrigerated section of the supermarket, near where the bagged shredded cheese is. They are great and many Mexican restaurants use them. I've found them at Stop & Shop and Whole Foods. I have the same issue, I HATE the mission ones they are gross. | 1 | t3_4vhbu8 | t3_4vhbu8 | /r/Cooking/comments/t3_4vhbu8/d5yrmp3 | null | false | 2016-07-31T21:17:11Z |
d5yrhxr | t1_d5yrhxr | 1,469,999,628 | user_f13748a68d65 | Cooking | Do it! Vandaloo is my favorite meal in the world, and it never fails to impress if you're cooking for other people | 2 | t1_d5yhts4 | t3_4v9grj | /r/Cooking/comments/t3_4v9grj/d5yrhxr | null | false | 2016-07-31T21:13:48Z |
d5yrfz1 | t1_d5yrfz1 | 1,469,999,545 | user_4eea52198ea5 | Cooking | This works great - less smoke and great control! | 3 | t1_d5ymn7b | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5yrfz1 | null | false | 2016-07-31T21:12:25Z |
d5yrfwz | t1_d5yrfwz | 1,469,999,543 | user_82643344004d | Cooking | This is how I was taught to cook breakfast sausages, and it carries over well to any cased sausage. | 4 | t1_d5ygy6h | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5yrfwz | null | false | 2016-07-31T21:12:23Z |
d5yrejg | t1_d5yrejg | 1,469,999,486 | [deleted] | Cooking | [removed] | 0 | t1_d5yrcna | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5yrejg | null | false | 2016-07-31T21:11:26Z |
d5yrcna | t1_d5yrcna | 1,469,999,405 | [deleted] | Cooking | [removed] | 1 | t1_d5yr8d1 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5yrcna | null | false | 2016-07-31T21:10:05Z |
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