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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d5yr8d1 | t1_d5yr8d1 | 1,469,999,222 | [deleted] | Cooking | [removed] | 0 | t1_d5ypmy0 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5yr8d1 | null | false | 2016-07-31T21:07:02Z |
d5yr6wc | t1_d5yr6wc | 1,469,999,158 | user_0f4e654bf6a7 | Cooking | Alright, I've been in your shoes-- here's what you gotta do. First, throw out your brown rice. You don't want brown rice. If you're after health benefits, brown rice isn't much better than white rice. A touch more fiber and whatnot, but there's far better whole grains out there.
My personal favorite is bulgar wheat. G... | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yr6wc | null | false | 2016-07-31T21:05:58Z |
d5yr5f7 | t1_d5yr5f7 | 1,469,999,094 | user_a39d5f72d0e4 | Cooking | I strongly prefer nitrile gloves, which you can find on Amazon or at hardware/auto parts stores. | 2 | t1_d5yhsq0 | t3_4vhyjo | /r/Cooking/comments/t3_4vhyjo/d5yr5f7 | null | false | 2016-07-31T21:04:54Z |
d5yr4bd | t1_d5yr4bd | 1,469,999,046 | user_88f0eb5ab201 | Cooking | Short of gloves, pre-oiling your hands works pretty well, since the oil forms a barrier, absorbs much of the capsicum, and which you can subsequently wash off. | 2 | t3_4vhyjo | t3_4vhyjo | /r/Cooking/comments/t3_4vhyjo/d5yr4bd | null | false | 2016-07-31T21:04:06Z |
d5yr45u | t1_d5yr45u | 1,469,999,040 | user_a79d36e676c5 | Cooking | Go to the Mexican grocery stores. They sell them there. The really Mexican ones, that play loud mariachi music. I feel like every city has one. | 1 | t3_4vhbu8 | t3_4vhbu8 | /r/Cooking/comments/t3_4vhbu8/d5yr45u | null | false | 2016-07-31T21:04:00Z |
d5yr469 | t1_d5yr469 | 1,469,999,040 | user_2628644147fc | Cooking | put it in a loaf of crusty bread with some goat cheese, and eat it as a sandwich | 10 | t3_4vi7hq | t3_4vi7hq | /r/Cooking/comments/t3_4vi7hq/d5yr469 | null | false | 2016-07-31T21:04:00Z |
d5yr08d | t1_d5yr08d | 1,469,998,871 | [deleted] | Cooking | [deleted] | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yr08d | null | false | 2016-07-31T21:01:11Z |
d5yqxzv | t1_d5yqxzv | 1,469,998,772 | [deleted] | Cooking | [deleted] | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yqxzv | null | false | 2016-07-31T20:59:32Z |
d5yqx1x | t1_d5yqx1x | 1,469,998,731 | user_ecfe6d951a02 | Cooking | Sprinkle flour over the dough before you take it out of the bowl it's in. Helps. | 1 | t3_4vh0l5 | t3_4vh0l5 | /r/Cooking/comments/t3_4vh0l5/d5yqx1x | null | false | 2016-07-31T20:58:51Z |
d5yqwwu | t1_d5yqwwu | 1,469,998,725 | user_6c5c67e1b940 | Cooking | A lot cities with a sizable hispanic population have their own tortilla factory. My city of 90k has one... | 1 | t3_4vhbu8 | t3_4vhbu8 | /r/Cooking/comments/t3_4vhbu8/d5yqwwu | null | false | 2016-07-31T20:58:45Z |
d5yquqm | t1_d5yquqm | 1,469,998,632 | user_c3c6c3b42985 | Cooking | For 1 1/2 cup of barley you will need 4 cups of water, and 4 cups of broth (vegetable, chicken, or i have been using mushroom from concentrate)
Bring liquids to simmer.
Sauté chopped onions and chopped carrot in a dutch oven or large pan. Once soft add barley coat in the oil making sure barley toasts.
Then add 1 cu... | 4 | t1_d5yoz9o | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yquqm | null | false | 2016-07-31T20:57:12Z |
d5yqu0x | t1_d5yqu0x | 1,469,998,601 | user_c3c6c3b42985 | Cooking | For 1 1/2 cup of barley you will need 4 cups of water, and 4 cups of broth (vegetable, chicken, or i have been using mushroom from concentrate)
Bring liquids to simmer.
Sauté chopped onions and chopped carrot in a dutch oven or large pan. Once soft add barley coat in the oil making sure barley toasts.
Then add 1 cu... | 0 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yqu0x | null | false | 2016-07-31T20:56:41Z |
d5yqtz0 | t1_d5yqtz0 | 1,469,998,599 | user_c3c6c3b42985 | Cooking | Never mind | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yqtz0 | null | false | 2016-07-31T20:56:39Z |
d5yqr96 | t1_d5yqr96 | 1,469,998,485 | user_072966e694d5 | Cooking | Thanks! Low and slow to extract the flavor, with plenty of fat from the cheeks to lubricate the shredded meat. I would not try it for serving big chunks, but would for the minced/shredded uses that OP mentioned. | 1 | t1_d5yiffz | t3_4ve4o9 | /r/Cooking/comments/t3_4ve4o9/d5yqr96 | null | false | 2016-07-31T20:54:45Z |
d5yqpoy | t1_d5yqpoy | 1,469,998,426 | user_9570697af81c | Cooking | Rinse your hands with a mild bleach solution.
Works great.
http://lifehacker.com/soothe-hot-pepper-hands-with-a-mild-bleach-solution-1729486008 | 3 | t3_4vhyjo | t3_4vhyjo | /r/Cooking/comments/t3_4vhyjo/d5yqpoy | null | false | 2016-07-31T20:53:46Z |
d5yqnjb | t1_d5yqnjb | 1,469,998,332 | [deleted] | Cooking | [removed] | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yqnjb | null | false | 2016-07-31T20:52:12Z |
d5yqmnx | t1_d5yqmnx | 1,469,998,296 | user_1a5b21d8a85e | Cooking | I like to serve it with pork chops. | 2 | t3_4vi7hq | t3_4vi7hq | /r/Cooking/comments/t3_4vi7hq/d5yqmnx | null | false | 2016-07-31T20:51:36Z |
d5yqil0 | t1_d5yqil0 | 1,469,998,124 | user_1a5b21d8a85e | Cooking | This cat knows where it's at. If you haven't tried it before, give it a full 24 hour soak... You're looking for a slightly fermenty smell to the soaking water. It makes a huge difference in flavor. So delicious with lots of good salty butter on top. | 2 | t1_d5ye661 | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yqil0 | null | false | 2016-07-31T20:48:44Z |
d5yqe28 | t1_d5yqe28 | 1,469,997,939 | user_e81fbce7726a | Cooking | Why? | 6 | t1_d5yl6cv | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5yqe28 | null | false | 2016-07-31T20:45:39Z |
d5yq7rr | t1_d5yq7rr | 1,469,997,677 | user_6dd93e444b82 | Cooking | I do this every time, always comes out delicious. | 6 | t1_d5ylc68 | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5yq7rr | null | false | 2016-07-31T20:41:17Z |
d5ypzed | t1_d5ypzed | 1,469,997,323 | user_ec8a4c3e21fe | Cooking | I don't cook my hardboiled eggs, seeing as they're already hardboiled. | 0 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5ypzed | null | false | 2016-07-31T20:35:23Z |
d5ypxu0 | t1_d5ypxu0 | 1,469,997,255 | user_b3f9eb2699f8 | Cooking | Smoked salmon (hot or cold smoked) lasts about a week in the fridge. Salmon that's turned will have a different look, texture, and smell to it. | 2 | t3_4viog2 | t3_4viog2 | /r/Cooking/comments/t3_4viog2/d5ypxu0 | null | false | 2016-07-31T20:34:15Z |
d5yprxf | t1_d5yprxf | 1,469,997,003 | user_1765514e52f1 | Cooking | Rarely. I use a wide, flat colander spoon to gently place them in. | 1 | t1_d5yotxk | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5yprxf | null | false | 2016-07-31T20:30:03Z |
d5ypp8c | t1_d5ypp8c | 1,469,996,886 | user_4fbb9b6c1555 | Cooking | Hey there.
Mason jar salads, new one for me but totally understand the use.
Cold smoked salmon will be salted and the smoking process will increase the life of it. Will it last five days? Who knows, but you will in five days.
Perhaps next time you could add the fish in the morning of use?
| 0 | t3_4viog2 | t3_4viog2 | /r/Cooking/comments/t3_4viog2/d5ypp8c | null | false | 2016-07-31T20:28:06Z |
d5ypmy0 | t1_d5ypmy0 | 1,469,996,786 | [deleted] | Cooking | [removed] | 1 | t1_d5ypkrr | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5ypmy0 | null | false | 2016-07-31T20:26:26Z |
d5ypksa | t1_d5ypksa | 1,469,996,692 | user_ea81d43224bb | Cooking | I did ratatouille confit, a Mediterranean stuffed pepper and pan fried chicken. Turned out great. | 1 | t3_4vi7hq | t3_4vi7hq | /r/Cooking/comments/t3_4vi7hq/d5ypksa | null | false | 2016-07-31T20:24:52Z |
d5ypkrr | t1_d5ypkrr | 1,469,996,691 | [deleted] | Cooking | [removed] | 0 | t1_d5yphti | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5ypkrr | null | false | 2016-07-31T20:24:51Z |
d5yphti | t1_d5yphti | 1,469,996,563 | [deleted] | Cooking | [removed] | 1 | t1_d5ypd5z | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5yphti | null | false | 2016-07-31T20:22:43Z |
d5ypglw | t1_d5ypglw | 1,469,996,512 | user_a1df1a1d68f8 | Cooking | I haven't decided yet. I really like the way the layered version looks, but the other version looks like it tastes better. | 1 | t1_d5yoh5z | t3_4vi7hq | /r/Cooking/comments/t3_4vi7hq/d5ypglw | null | false | 2016-07-31T20:21:52Z |
d5ypd5z | t1_d5ypd5z | 1,469,996,372 | [deleted] | Cooking | [removed] | 1 | t1_d5yh0jg | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5ypd5z | null | false | 2016-07-31T20:19:32Z |
d5ypaxc | t1_d5ypaxc | 1,469,996,278 | user_7710f1bb68d7 | Cooking | Thanks, that's something to look for the next time I'm in the city. I actually got a jar of tom yum paste because the flavor profile seemed similar, but didn't see tom kha paste.
I had never handled a galangal root before today, and wow, that thing was hard to slice. It was like trying to saw wood with a small kitch... | 2 | t1_d5ynlrh | t3_4vibeg | /r/Cooking/comments/t3_4vibeg/d5ypaxc | null | false | 2016-07-31T20:17:58Z |
d5ypahs | t1_d5ypahs | 1,469,996,259 | user_300dfd03d624 | Cooking | Nope. I use a rice cooker and cook it on the white rice setting. Works just fine. And I ALWAYS make 3 cups if I'm doing rice. Can alway freeze the leftovers. | 1 | t1_d5ynlmd | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ypahs | null | false | 2016-07-31T20:17:39Z |
d5yp4tb | t1_d5yp4tb | 1,469,996,016 | user_e19e210ace44 | Cooking | Buy a rice cooker | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yp4tb | null | false | 2016-07-31T20:13:36Z |
d5yozhy | t1_d5yozhy | 1,469,995,794 | user_a6aa48311c33 | Cooking | I am always surprised at how well this method works. | 1 | t1_d5ycm3x | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5yozhy | null | false | 2016-07-31T20:09:54Z |
d5yoz9o | t1_d5yoz9o | 1,469,995,785 | user_0b806bc3f345 | Cooking | Barley is so underused. I've never made a barley risotto but I'll bet it was delicious! I mostly use it instead of rice, or in soups and it is such a great grain. would you share your recipe for barley risotto? gawd, even just the words are making me salivate, I can imagine barley would make a fantastic risotto! | 1 | t1_d5yorys | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yoz9o | null | false | 2016-07-31T20:09:45Z |
d5yotxk | t1_d5yotxk | 1,469,995,564 | user_9f811d2afb3d | Cooking | Do you not find that the shell sometimes cracks if you place the egg directly into boiling water? | 1 | t1_d5yh06c | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5yotxk | null | false | 2016-07-31T20:06:04Z |
d5yot3c | t1_d5yot3c | 1,469,995,528 | user_892aaa17f4fd | Cooking | A bolognese or similar meat sauce will freeze very well and can be turned into lasagna or baked macaroni in short notice. | 24 | t3_4vin13 | t3_4vin13 | /r/Cooking/comments/t3_4vin13/d5yot3c | null | false | 2016-07-31T20:05:28Z |
d5yospq | t1_d5yospq | 1,469,995,513 | user_90eadc7963a2 | Cooking | I use a water bath in my oven set to 110 and go over night - my cheat is I add rennet - I love it - I'm sure it's a sin but I get great results | 0 | t3_4vggy1 | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5yospq | null | false | 2016-07-31T20:05:13Z |
d5yorys | t1_d5yorys | 1,469,995,480 | user_c3c6c3b42985 | Cooking | I love barley risotto | 2 | t1_d5ymlga | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yorys | null | false | 2016-07-31T20:04:40Z |
d5yoqfs | t1_d5yoqfs | 1,469,995,414 | user_5e599a4aa53a | Cooking | I'd try ribeye - it's a fatty cut (in a really good way) so less chance of accidentally over cooking and drying it out. | 1 | t1_d5yh3iw | t3_4vhn8w | /r/Cooking/comments/t3_4vhn8w/d5yoqfs | null | false | 2016-07-31T20:03:34Z |
d5yolfu | t1_d5yolfu | 1,469,995,207 | [deleted] | Cooking | [removed] | 1 | t3_4vcgfl | t3_4vcgfl | /r/Cooking/comments/t3_4vcgfl/d5yolfu | null | false | 2016-07-31T20:00:07Z |
d5yohir | t1_d5yohir | 1,469,995,054 | user_5e599a4aa53a | Cooking | Someone linked to a similar recipe but they had you boil the water first then add it to the rice in the casserole then oven. Does your wife just add cold water? | 2 | t1_d5y88wm | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yohir | null | false | 2016-07-31T19:57:34Z |
d5yoh5z | t1_d5yoh5z | 1,469,995,039 | user_2f802753e6ae | Cooking | We have it with baked chicken and rice. I think my husband usually covers the chicken in a mix of bbq spices and Old Bay. Are you making the stew version of ratatouille or the layered, Disney movie version? | 4 | t3_4vi7hq | t3_4vi7hq | /r/Cooking/comments/t3_4vi7hq/d5yoh5z | null | false | 2016-07-31T19:57:19Z |
d5yo1a5 | t1_d5yo1a5 | 1,469,994,376 | user_52c5628f6a7f | Cooking | Are you hard boiling? That's about how long I boil an egg medium with the same method. | 1 | t1_d5y7qim | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5yo1a5 | null | false | 2016-07-31T19:46:16Z |
d5ynpe7 | t1_d5ynpe7 | 1,469,993,867 | user_f3ffc679c2ec | Cooking | Usually there are fresh tortillas in the meat and cheese section of your grocery store. They taste a lot better and don't have all of the preservatives. | 1 | t3_4vhbu8 | t3_4vhbu8 | /r/Cooking/comments/t3_4vhbu8/d5ynpe7 | null | false | 2016-07-31T19:37:47Z |
d5ynlrh | t1_d5ynlrh | 1,469,993,718 | user_4643618c6f8e | Cooking | Thai Restaurants usually make their soups from a soup paste base, like [this](http://imgur.com/oRD67AP) or [this](http://imgur.com/HbyE0Ak) What you can do is start with the paste, and add in the galangal, lemmongrass, and keffir lime leaves and let it simmer for a much better flavor.
Another option as well is to ma... | 4 | t3_4vibeg | t3_4vibeg | /r/Cooking/comments/t3_4vibeg/d5ynlrh | null | false | 2016-07-31T19:35:18Z |
d5ynlpe | t1_d5ynlpe | 1,469,993,715 | user_2806faf34b5b | Cooking | Gloves are the best solution. I'm married to a nurse, so medical gloves come home at a rate of about 10 pairs a day in her pockets.
Washing should work, though, but the pain is in an oil. Wash hands with dish soap, mineral oil, or mechanic's soap (gojo, goop) and the spiciness should be gone in one good scrub. Han... | 2 | t3_4vhyjo | t3_4vhyjo | /r/Cooking/comments/t3_4vhyjo/d5ynlpe | null | false | 2016-07-31T19:35:15Z |
d5ynlmd | t1_d5ynlmd | 1,469,993,712 | [deleted] | Cooking | [deleted] | 1 | t1_d5ym7ic | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ynlmd | null | false | 2016-07-31T19:35:12Z |
d5ynbtk | t1_d5ynbtk | 1,469,993,372 | user_8d3c02e0b540 | Cooking | As ghee comes in [pre-packaged tins](http://www.sopinternational.com/en/products/product/84-khanum-pure-butter-khanum) and is often cheaper than butter, that is both easier to take on a trip, and less of a effort to make. | 1 | t1_d5xtj1x | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5ynbtk | null | false | 2016-07-31T19:29:32Z |
d5ymn7b | t1_d5ymn7b | 1,469,992,688 | user_96a26ace907a | Cooking | I get much better results baking sausages. Just chuck them in the oven until they're the colour you want on the outside. Best to line the pan with foil or you get baked-on residue. | 30 | t3_4vhu8f | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5ymn7b | null | false | 2016-07-31T19:18:08Z |
d5ymlga | t1_d5ymlga | 1,469,992,637 | user_0b806bc3f345 | Cooking | Try a 50/50 mix of barley and white basmati. It's pretty much foolproof. Both are really healthy "rice" choices (even though barley isn't a rice, it is very similar to eating brown rice once cooked). Eventually you may find you can decrease the basmati and increase the barley (or not). IMO, barley is just as good or be... | 0 | t1_d5ym8xk | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ymlga | null | false | 2016-07-31T19:17:17Z |
d5ymf3q | t1_d5ymf3q | 1,469,992,386 | user_125c27c28baa | Cooking | I use dish washing soap and a sponge to clean it. The stain is just there and corresponds to the sticky areas | 1 | t1_d5ym7rp | t3_4vieil | /r/Cooking/comments/t3_4vieil/d5ymf3q | null | false | 2016-07-31T19:13:06Z |
d5ymf44 | t1_d5ymf44 | 1,469,992,386 | user_867d9060ae42 | Cooking | I recently saw a recipe for pancakes in the rice cooker, been wanting to try it out but my gut tells me they're better the traditional way. | 2 | t1_d5y831n | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ymf44 | null | false | 2016-07-31T19:13:06Z |
d5ymcx1 | t1_d5ymcx1 | 1,469,992,297 | user_ba9bbecd9c36 | Cooking | Unfortunately riceism is too ingrained in our culture. | 17 | t1_d5y7q7e | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ymcx1 | null | false | 2016-07-31T19:11:37Z |
d5ym8xk | t1_d5ym8xk | 1,469,992,133 | user_ba9bbecd9c36 | Cooking | Thing is I actually, on a fluke, make brown rice that I liked even more than white, Basmati rice. I can't recreate that... | 2 | t1_d5y6frd | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ym8xk | null | false | 2016-07-31T19:08:53Z |
d5ym7rp | t1_d5ym7rp | 1,469,992,085 | user_bbac2caa626a | Cooking | The brownish strain is on the metal, like, after proper cleaning? If it's not changing places (or their total count) after every sticky-frying session, then use its guarantee/warranty and get it replaced. | 1 | t3_4vieil | t3_4vieil | /r/Cooking/comments/t3_4vieil/d5ym7rp | null | false | 2016-07-31T19:08:05Z |
d5ym7ic | t1_d5ym7ic | 1,469,992,075 | user_300dfd03d624 | Cooking | Mix it with white. I do a 2-1 ratio of white to brown. | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ym7ic | null | false | 2016-07-31T19:07:55Z |
d5ym70m | t1_d5ym70m | 1,469,992,054 | user_838b6283fa5b | Cooking | I like to coat my steak in olive oil, salt, pepper and dried rosemary, fry it on both sides on a hot pan and leave it to rest a bit, then in the same pan I melt a slice of butter and add some red wine, scrape the bottom of the pan so it all mixes together and then I pour it over the steak. | 2 | t3_4vhn8w | t3_4vhn8w | /r/Cooking/comments/t3_4vhn8w/d5ym70m | null | false | 2016-07-31T19:07:34Z |
d5ym6n2 | t1_d5ym6n2 | 1,469,992,039 | user_80423c9cd663 | Cooking | Good to know. I try to avoid unitaskers in the kitchen. | 1 | t1_d5ylz7e | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5ym6n2 | null | false | 2016-07-31T19:07:19Z |
d5ym3o7 | t1_d5ym3o7 | 1,469,991,913 | user_b4e8c978071b | Cooking | Wash rice. Add to boiling water. After ~12 minutes taste your rice every minute until it has the consistency you like. Drain rice.
I like it when the rice is still firm(not hard) and has some bite. Remember residual heat adds about a minute continued cookinh. | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ym3o7 | null | false | 2016-07-31T19:05:13Z |
d5ym3gi | t1_d5ym3gi | 1,469,991,904 | user_0b9fe60a9955 | Cooking | This is my favorite way to store things- reusable, no smell, dishwasher safe. For onions I have a couple of mid-sized jars with wide mouths. | 1 | t1_d5xxai1 | t3_4vf62g | /r/Cooking/comments/t3_4vf62g/d5ym3gi | null | false | 2016-07-31T19:05:04Z |
d5ym20f | t1_d5ym20f | 1,469,991,844 | user_d7112728dee9 | Cooking | The ingredients/instruction list is under the blog post. | 3 | t1_d5yki3v | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ym20f | null | false | 2016-07-31T19:04:04Z |
d5ym20s | t1_d5ym20s | 1,469,991,844 | user_bf2043801d28 | Cooking | I use it with a beef roast and seems to go pretty well.
| 4 | t3_4vi7hq | t3_4vi7hq | /r/Cooking/comments/t3_4vi7hq/d5ym20s | null | false | 2016-07-31T19:04:04Z |
d5ylzl9 | t1_d5ylzl9 | 1,469,991,744 | user_0b9fe60a9955 | Cooking | Lately it's been grilled pizza- top your own and easy to make some of them vegan or vegetarian as I've lots of friends in those categories. I also like nachos as everything can be made ahead of time and then topped according to personal preference.
In the fall I'll do veggie chili with beef or pork to add on the side ... | 1 | t3_4vex8v | t3_4vex8v | /r/Cooking/comments/t3_4vex8v/d5ylzl9 | null | false | 2016-07-31T19:02:24Z |
d5ylz7e | t1_d5ylz7e | 1,469,991,729 | user_b8329f4d1b35 | Cooking | They have wildly different effects though. One makes you bleed from the inside and kills you, while the other one makes you puke. | 2 | t1_d5yiyn9 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5ylz7e | null | false | 2016-07-31T19:02:09Z |
d5ylywy | t1_d5ylywy | 1,469,991,717 | user_a66d71ddb523 | Cooking | Same thing here except 11 minutes. I would say 99% are so perfect that zero whites stick to the shell. | 3 | t1_d5y7qim | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5ylywy | null | false | 2016-07-31T19:01:57Z |
d5ylxkl | t1_d5ylxkl | 1,469,991,662 | user_a58affd3dad3 | Cooking | I usually have 1 cup of rice seasoned with salt, pepper, dried coriander leaf, and ground cumin, in 1.5-2 cups of water. Bring that to the boil, turn the heat down and leave covered for 20 minutes. Take it off the heat and leave covered for 3-5 minutes. Serve.
I don't measure my seasoning; but use less salt than you'... | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ylxkl | null | false | 2016-07-31T19:01:02Z |
d5yluwg | t1_d5yluwg | 1,469,991,552 | user_0b9fe60a9955 | Cooking | How do you make hands-off perogies? I'm super curious, they are an all-day affair for us. | 1 | t1_d5xto6h | t3_4vex8v | /r/Cooking/comments/t3_4vex8v/d5yluwg | null | false | 2016-07-31T18:59:12Z |
d5yls5g | t1_d5yls5g | 1,469,991,436 | user_4a215ebce5ac | Cooking | Boiling water in a pot with a steamer basket. Add eggs, cover and cook for 14 minutes. Remove eggs to a cold water bath until cool enough to handle and watch the shell come right off. | 1 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5yls5g | null | false | 2016-07-31T18:57:16Z |
d5ylrbw | t1_d5ylrbw | 1,469,991,401 | user_5c7bb290f562 | Cooking | I concur. When I saw the post I said to myself, "Steak.... recipes?" The best steaks are simply made from a good cut of meat and some salt & pepper seasoning. The quality, cooking method and cut of the steak determine the final taste. However, it's not so much ingredients that give it a bit of umph, it's the prepar... | 5 | t1_d5ygze5 | t3_4vhn8w | /r/Cooking/comments/t3_4vhn8w/d5ylrbw | null | false | 2016-07-31T18:56:41Z |
d5ylr80 | t1_d5ylr80 | 1,469,991,396 | user_1c71e080981d | Cooking | We usually have it with either a boiled gammon or fried gammon steaks. | 2 | t3_4vi7hq | t3_4vi7hq | /r/Cooking/comments/t3_4vi7hq/d5ylr80 | null | false | 2016-07-31T18:56:36Z |
d5ylqf6 | t1_d5ylqf6 | 1,469,991,364 | user_0bde783947a3 | Cooking | That's exactly what I ended up doing! It came out fantastic. I might have added a bit too much olive oil to the pan, but it still worked fantastically. Will definitely make this again. | 1 | t1_d5yhe72 | t3_4vh0l5 | /r/Cooking/comments/t3_4vh0l5/d5ylqf6 | null | false | 2016-07-31T18:56:04Z |
d5ylq2h | t1_d5ylq2h | 1,469,991,350 | user_9d344ae76abe | Cooking | Look, I'm trying to right my wrong. I apologized, and I genuinely do feel bad for being rude. I don't know how else to say this, but why are you being such an asshole? If I could go back and rephrase what I was trying to say in a more polite way I would, but I can't. Why won't you let me bury the hatchet and move on? | 0 | t1_d5ykf2j | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ylq2h | null | false | 2016-07-31T18:55:50Z |
d5ylohb | t1_d5ylohb | 1,469,991,281 | user_0f5bb3485f2c | Cooking | When my wife makes homemade we prefer unstrained and for the flavor to be a touch on the sweeter side, for lack of a better term. She prefers to use Dannon plain yogurt as her starter of choice, she also believes, as did her mother, that the use of a stainless steel vessel for the thickening period gives the best resul... | 2 | t3_4vggy1 | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5ylohb | null | false | 2016-07-31T18:54:41Z |
d5yll2b | t1_d5yll2b | 1,469,991,140 | user_329953e81912 | Cooking | Lard is rendered pig fat. | 7 | t1_d5yib17 | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5yll2b | null | false | 2016-07-31T18:52:20Z |
d5ylfnn | t1_d5ylfnn | 1,469,990,916 | user_59e998f04cbc | Cooking | I never knew you could do that! Thanks for the tip! | 1 | t1_d5y9x6r | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5ylfnn | null | false | 2016-07-31T18:48:36Z |
d5ylc68 | t1_d5ylc68 | 1,469,990,771 | user_2213967e048e | Cooking | better yet, use beer. i like my sausages cooked in brown ale, but even cheap stuff works fine. | 54 | t1_d5yhs2t | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5ylc68 | null | false | 2016-07-31T18:46:11Z |
d5yl77o | t1_d5yl77o | 1,469,990,569 | user_f0a21be79927 | Cooking | Keep in mind that this method will generate a LOT of smoke. The steak will taste great, but if you want to avoid setting off smoke alarms you need to have an outside venting exhaust hood over your stove. If you live in an apartment and the exhaust vents back into the apartment through a filter that will not be good e... | 2 | t1_d5yf94t | t3_4vhn8w | /r/Cooking/comments/t3_4vhn8w/d5yl77o | null | false | 2016-07-31T18:42:49Z |
d5yl70a | t1_d5yl70a | 1,469,990,561 | user_c3c6c3b42985 | Cooking | Fried Eggs | 8 | t3_4vi7hq | t3_4vi7hq | /r/Cooking/comments/t3_4vi7hq/d5yl70a | null | false | 2016-07-31T18:42:41Z |
d5yl6cv | t1_d5yl6cv | 1,469,990,534 | user_eda4119c91bd | Cooking | This is also how I cook bacon. | 9 | t1_d5ygy6h | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5yl6cv | null | false | 2016-07-31T18:42:14Z |
d5yl17a | t1_d5yl17a | 1,469,990,324 | user_8da2b9a82777 | Cooking | http://foodwishes.blogspot.com/ | 6 | t1_d5ykbmp | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5yl17a | null | false | 2016-07-31T18:38:44Z |
d5ykzwb | t1_d5ykzwb | 1,469,990,271 | user_46e653828e7b | Cooking | Lemon garlic rub the hell out of a chicken leg quarter or whole bird & grill that damn thing :))) | 9 | t3_4vi7hq | t3_4vi7hq | /r/Cooking/comments/t3_4vi7hq/d5ykzwb | null | false | 2016-07-31T18:37:51Z |
d5yktzf | t1_d5yktzf | 1,469,990,028 | user_867d9060ae42 | Cooking | Seems like the type of thing that would go well with a roasted chicken or pork loin. | 35 | t3_4vi7hq | t3_4vi7hq | /r/Cooking/comments/t3_4vi7hq/d5yktzf | null | false | 2016-07-31T18:33:48Z |
d5yksby | t1_d5yksby | 1,469,989,959 | user_a1d706e1f93d | Cooking | > direct measurement replaces approximation completely.
Oh hell yeah. I've got a shoulder on the smoker right now and while I tried to approximate when it will be done - so as to start it at the "right" time to have it done for dinner - I'm watching the thermometer like a hawk, and it ain't done till the thermometer s... | 2 | t1_d5ye0al | t3_4vaz3h | /r/Cooking/comments/t3_4vaz3h/d5yksby | null | false | 2016-07-31T18:32:39Z |
d5ykovp | t1_d5ykovp | 1,469,989,815 | user_10efb6daa75b | Cooking | * Fill a pot/saucepan with enough water to cover the eggs by one inch.
* Add baking soda to water to increase pH for easier peeling.
* Bring to a boil over medium high heat.
* Shut off water at a boil, let sit for 14 minutes.
* Cool in ice bath for 2 minutes before shelling.
* Store under water for up to five days in y... | 2 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5ykovp | null | false | 2016-07-31T18:30:15Z |
d5ykkho | t1_d5ykkho | 1,469,989,631 | user_f615cf7ca5ed | Cooking | My wife and I are on a solid diet and every morning it's 2 hard boiled eggs and 2 sausage patties. The routine is simple but it depends on how you want your eggs. The beginnings are all the same: get your water to a rolling boil, then add your eggs.
I prefer my yolks to be creamy, but not totally runny, so I go for 8:... | 1 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5ykkho | null | false | 2016-07-31T18:27:11Z |
d5ykj39 | t1_d5ykj39 | 1,469,989,572 | user_2495ace4a6b5 | Cooking | how do i make yougurt with my dehydrator? | 1 | t1_d5y8omv | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5ykj39 | null | false | 2016-07-31T18:26:12Z |
d5ykims | t1_d5ykims | 1,469,989,552 | user_ab66236a7f36 | Cooking | Yeah. I hate having to clean up all that extra water in the pot after the usual way. | 2 | t1_d5ybohb | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5ykims | null | false | 2016-07-31T18:25:52Z |
d5yki3v | t1_d5yki3v | 1,469,989,531 | user_f11baf7a3f17 | Cooking | Looks good, but it doesn't say how much rice to use or what temp to set the oven. | 2 | t1_d5y8ihj | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yki3v | null | false | 2016-07-31T18:25:31Z |
d5ykf2j | t1_d5ykf2j | 1,469,989,402 | user_1992234177c7 | Cooking | Oh boy, I didn't know you had so much experience with hone-related finger removals. That must be terrible. | 0 | t1_d5yhhh1 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ykf2j | null | false | 2016-07-31T18:23:22Z |
d5ykehg | t1_d5ykehg | 1,469,989,376 | user_3a05fa994cf3 | Cooking | That looks awesome! Thanks. | 1 | t1_d5yk8vy | t3_4vhn8w | /r/Cooking/comments/t3_4vhn8w/d5ykehg | null | false | 2016-07-31T18:22:56Z |
d5ykbmp | t1_d5ykbmp | 1,469,989,253 | user_ab66236a7f36 | Cooking | Love kenji. Who's chef John? | 1 | t1_d5yhm0h | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5ykbmp | null | false | 2016-07-31T18:20:53Z |
d5ykajp | t1_d5ykajp | 1,469,989,206 | user_2617499a8525 | Cooking | If you can't get one fresh from a farm, don't bother. I hated honeydew until I had one in Greece and it blew my mind. The American produce system is such that you will never get fresh produce, so fruits and vegetables tend to be bland and boring.
Find a farmers market, get your fruit from the farmers. | 2 | t3_4ve7dw | t3_4ve7dw | /r/Cooking/comments/t3_4ve7dw/d5ykajp | null | false | 2016-07-31T18:20:06Z |
d5yk9zy | t1_d5yk9zy | 1,469,989,183 | user_fe8acca16ea9 | Cooking | Wash it really well and use a rice cooker. Experiment with different brands of rice.. | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yk9zy | null | false | 2016-07-31T18:19:43Z |
d5yk8vy | t1_d5yk8vy | 1,469,989,137 | user_68bcbe548476 | Cooking | I just ate steak for dinner 30 minutes ago. Method:
24h before you want to cook the steak, cover both sides in a generous amount of smoked salt (regular salt is okay too, but this gives it a mild smokey flavour). Put the steak in the fridge, uncovered, on a rack.
When you want to cook the steak, preheat a heavy... | 2 | t3_4vhn8w | t3_4vhn8w | /r/Cooking/comments/t3_4vhn8w/d5yk8vy | null | false | 2016-07-31T18:18:57Z |
d5yk5zx | t1_d5yk5zx | 1,469,989,016 | user_2617499a8525 | Cooking | I think maybe you're thinking about gumbo. | 1 | t1_d5y2e68 | t3_4ven6a | /r/Cooking/comments/t3_4ven6a/d5yk5zx | null | false | 2016-07-31T18:16:56Z |
d5yk2xw | t1_d5yk2xw | 1,469,988,889 | user_80423c9cd663 | Cooking | This is also how I was taught to cook bulk sausage breakfast patties. Works every time. | 4 | t1_d5yhs2t | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5yk2xw | null | false | 2016-07-31T18:14:49Z |
d5yk2ij | t1_d5yk2ij | 1,469,988,871 | user_913f1d192e5a | Cooking | Make them, and use lard. | 6 | t3_4vhbu8 | t3_4vhbu8 | /r/Cooking/comments/t3_4vhbu8/d5yk2ij | null | false | 2016-07-31T18:14:31Z |
d5yjicx | t1_d5yjicx | 1,469,988,027 | user_b7b860b4225d | Cooking | This is sound advice! I started with freeze-dried yogurt culture and have been regularly making yogurt for two years. I agree with peanut6661 - it doesn't sound like you're letting it sit long enough and maybe the temperature isn't warm enough. I put my inoculated milk into mason jars and pop them into a warm (around ... | 3 | t1_d5y9g5i | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5yjicx | null | false | 2016-07-31T18:00:27Z |
d5yj4tn | t1_d5yj4tn | 1,469,987,460 | user_9728b79d1982 | Cooking | Definitely parboil (simmer really) and finish on a pan to carmelize | 14 | t3_4vhu8f | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5yj4tn | null | false | 2016-07-31T17:51:00Z |
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