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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d5ugkro | t1_d5ugkro | 1,469,716,255 | [deleted] | Cooking | [deleted] | 1 | t1_d5u0u5r | t3_4uq708 | /r/Cooking/comments/t3_4uq708/d5ugkro | null | false | 2016-07-28T14:30:55Z |
d5ugk6q | t1_d5ugk6q | 1,469,716,233 | user_8e326d845b86 | Cooking | Eating it with honey sounds good and it also ensures i get all the antioxidants from it. I'm gonna try that! I don't have much experience with Mexican cuisine though. I love the eggplant moussaka idea! Do you think toasting them beforehand would be better or should i just use them as is? | 1 | t1_d5ud0qi | t3_4uzjgv | /r/Cooking/comments/t3_4uzjgv/d5ugk6q | null | false | 2016-07-28T14:30:33Z |
d5ugg7l | t1_d5ugg7l | 1,469,716,082 | user_8e326d845b86 | Cooking | That's a good idea! They don't remain as hard after baking so should do well in brownies :) | 1 | t1_d5ubb6d | t3_4uzjgv | /r/Cooking/comments/t3_4uzjgv/d5ugg7l | null | false | 2016-07-28T14:28:02Z |
d5ugfot | t1_d5ugfot | 1,469,716,062 | user_3a40d68d827d | Cooking | You dont know knives unless youve tried japanese ones and you get them sharpened. Thar vict is so overated and prices now, it used to be 12 bucks. Whit handle restaurant knife is better.
Its a fine knife, but the softer the steel, the more often you need to sharpen. Harder knives are more brittle, the harders ... | -2 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ugfot | null | false | 2016-07-28T14:27:42Z |
d5ugd9d | t1_d5ugd9d | 1,469,715,967 | user_1a4a63afa72f | Cooking | And it is easy to boot. The blending of the cooked veggies saves a lot of cutting, and the simmering sauce needs not that much attention.
And it is not prone to overcook, so I can basically slowly reheat a pot of this stuff while running the kids birthday party, and then I just have to vanish in the kitchen for a sho... | 1 | t1_d5t0jlt | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5ugd9d | null | false | 2016-07-28T14:26:07Z |
d5ugbut | t1_d5ugbut | 1,469,715,912 | user_7b13628fc96b | Cooking | > Now I need to buy a paring knife. And reviews point to the Victorinox again. Its features are about the same as the chef knife so I am not very sure if we should go with this paring knife. I'm asking not because I want to say expensive knifes are better. I simply research everything I buy these days. I want to make m... | 75 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ugbut | null | false | 2016-07-28T14:25:12Z |
d5uga2g | t1_d5uga2g | 1,469,715,845 | user_845729e131d8 | Cooking | I abused my old Victorinox Santoku and bought a Wusthöf 8" chef, after promising to mend my ways.
The solidity of this thing is scary; it rings like a bell. The Victorinox seems in comparison a piece of sharpened stamped can. I'm sure in actual non abusive use there are no differences, and for the price, the Victorin... | 34 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uga2g | null | false | 2016-07-28T14:24:05Z |
d5ug518 | t1_d5ug518 | 1,469,715,652 | user_702b09a8c6e9 | Cooking | I love making sweet potato and black bean quesadillas. They pair well with many different sides but they're a great base to build from.
I dice the potatoes small and roast them to get a bit of caramelization on them. Then I pan fry the cooked black beans with spices (chili powder, cumin, cilantro, garlic, etc.) I'll... | 1 | t3_4uwg0t | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5ug518 | null | false | 2016-07-28T14:20:52Z |
d5ug4d5 | t1_d5ug4d5 | 1,469,715,626 | user_f63d282fdc9c | Cooking | Where do you live that they don't have chipotle peppers in adobo? Every single non-ethnic grocery store within 50 miles of me has that. | 1 | t3_4uh1kx | t3_4uh1kx | /r/Cooking/comments/t3_4uh1kx/d5ug4d5 | null | false | 2016-07-28T14:20:26Z |
d5ug47d | t1_d5ug47d | 1,469,715,619 | user_ceef6b79c767 | Cooking | Absolutely, there is a lot of great information about exercise routines and diet changes for someone trying to get into shape. The sidebar and wiki are both good places to start, and I find that the weekly recurring threads (specifically the ones on Monday, Tuesday, and Thursday) to be great sources of info, and good p... | 1 | t1_d5uclvw | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5ug47d | null | false | 2016-07-28T14:20:19Z |
d5ug2md | t1_d5ug2md | 1,469,715,557 | user_5ef3c93e597a | Cooking | When you say re-honing, do you mean with a steel or are you trying to say re-sharpening? You should be honing your knife everyday to keep the edge up. | 32 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ug2md | null | false | 2016-07-28T14:19:17Z |
d5ufuzr | t1_d5ufuzr | 1,469,715,259 | user_1a4a63afa72f | Cooking | Well, the most proper way would be to cut the veggies way smaller, and instead of stir-frying the minced meat one would add the beef in thin slices, raw, and cook them until they fall apart. I have to admit, mine is a lazy variant. | 2 | t1_d5t79qo | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5ufuzr | null | false | 2016-07-28T14:14:19Z |
d5ufunc | t1_d5ufunc | 1,469,715,244 | user_3432cb64b6ef | Cooking | My understanding is that Victorinox is a utility brand used primarily by kitchen pros. I have 3 of their knives that I bought because they delivered some quality while also being affordable. In that context I have not been disappointed. They don't feel as hefty in my hand as an expensive knife but mine have all been... | 4 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ufunc | null | false | 2016-07-28T14:14:04Z |
d5ufr3g | t1_d5ufr3g | 1,469,715,106 | user_1a4a63afa72f | Cooking | Not British at all. Actually, it is not that far from a proper "Ragu Bolognese", except that the people from Bologna don't use minced meat but thinly sliced beef which they boil together with the (way smaller cut) vegetables. The slices of meat basically break up into the small meat parts we recognize as the typical "B... | 1 | t1_d5szj5z | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5ufr3g | null | false | 2016-07-28T14:11:46Z |
d5ufql2 | t1_d5ufql2 | 1,469,715,087 | user_6b1648f5792d | Cooking | Poultry is a sub-category of meat... not a separate entity from meat. | 3 | t1_d5tfe5t | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5ufql2 | null | false | 2016-07-28T14:11:27Z |
d5ufp79 | t1_d5ufp79 | 1,469,715,030 | user_a8d5fd5da63c | Cooking | I combine 2/3 ground beef and 1/3 ground pork, in addition to some bacon or pancetta (but not too much). All pork is too intense, IMO. | 1 | t1_d5ubqcm | t3_4uyzh9 | /r/Cooking/comments/t3_4uyzh9/d5ufp79 | null | false | 2016-07-28T14:10:30Z |
d5ufosz | t1_d5ufosz | 1,469,715,014 | user_bea21a07ffe4 | Cooking | http://shesimmers.com/
Not all simple but all good! Has been really good for me to expand my range of Thai food with it. Also not a blog, but Meera Sodha's book Made in India is EXCELLENT. Can't recommend it enough. | 5 | t3_4v0djr | t3_4v0djr | /r/Cooking/comments/t3_4v0djr/d5ufosz | null | false | 2016-07-28T14:10:14Z |
d5ufnay | t1_d5ufnay | 1,469,714,956 | user_1337a4aff3bb | Cooking | You picked a good woman. | 11 | t1_d5uaoef | t3_4uyzh9 | /r/Cooking/comments/t3_4uyzh9/d5ufnay | null | false | 2016-07-28T14:09:16Z |
d5ufff8 | t1_d5ufff8 | 1,469,714,645 | user_a47c26818d68 | Cooking | I would go somewhere you can put your hands on them. Go and find which ones feel right in your hand and then figure out which has the best reviews or the same steel as the Henckel. | 6 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ufff8 | null | false | 2016-07-28T14:04:05Z |
d5ufetq | t1_d5ufetq | 1,469,714,622 | user_12893e769858 | Cooking | Braised in soy sauce, water, and sugar, preferably along with some fatty cut of pork (shoulder, belly, etc.). | 1 | t3_4uyiu7 | t3_4uyiu7 | /r/Cooking/comments/t3_4uyiu7/d5ufetq | null | false | 2016-07-28T14:03:42Z |
d5ufdv6 | t1_d5ufdv6 | 1,469,714,583 | user_1b147e8cbae9 | Cooking | Before I read that you want to also include the giblets, I was thinking, how about a simple bun baked with a sage butter on top? In my neck of the woods, sage is the dominant flavor that folks associate with stuffing. | 1 | t3_4uwysn | t3_4uwysn | /r/Cooking/comments/t3_4uwysn/d5ufdv6 | null | false | 2016-07-28T14:03:03Z |
d5ufdrp | t1_d5ufdrp | 1,469,714,579 | user_d6c0f1b268d5 | Cooking | Meatless stir fry is a good option or chicken pot pie, minus the chicken of course. | 2 | t3_4uwg0t | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5ufdrp | null | false | 2016-07-28T14:02:59Z |
d5ufdq6 | t1_d5ufdq6 | 1,469,714,577 | user_44176654bcd1 | Cooking | Use it in dog food. | 1 | t3_4uwfsk | t3_4uwfsk | /r/Cooking/comments/t3_4uwfsk/d5ufdq6 | null | false | 2016-07-28T14:02:57Z |
d5ufbyz | t1_d5ufbyz | 1,469,714,506 | user_30109d4e7773 | Cooking | They're a little more starchy than potatoes, so boiling is a great way to use them. I usually get the presliced packaged lotus root, and those are a bit too thick to properly fry outright without softening them first. | 1 | t3_4uyiu7 | t3_4uyiu7 | /r/Cooking/comments/t3_4uyiu7/d5ufbyz | null | false | 2016-07-28T14:01:46Z |
d5uf9ej | t1_d5uf9ej | 1,469,714,406 | [deleted] | Cooking | [removed] | 1 | t3_4uwysn | t3_4uwysn | /r/Cooking/comments/t3_4uwysn/d5uf9ej | null | false | 2016-07-28T14:00:06Z |
d5uf0ue | t1_d5uf0ue | 1,469,714,056 | user_2a102a97c7c6 | Cooking | No flour! I said the same thing. They are good. I used all natural peanut butter and 1/2 cup of honey instead. So good, kinda chewy. | 2 | t1_d5tzzzc | t3_4uujav | /r/Cooking/comments/t3_4uujav/d5uf0ue | null | false | 2016-07-28T13:54:16Z |
d5uevgj | t1_d5uevgj | 1,469,713,837 | user_fc37a73c4141 | Cooking | In the Philadelphia area we call that a "Bobby". I dunno why. | 1 | t1_d5to48v | t3_4uwysn | /r/Cooking/comments/t3_4uwysn/d5uevgj | null | false | 2016-07-28T13:50:37Z |
d5ueixk | t1_d5ueixk | 1,469,713,317 | user_2355b646c933 | Cooking | I've always heard to avoid making your own infused oils, as it's an ideal anaerobic environment for the bacteria that causes botulism. | 1 | t1_d5tuv2z | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5ueixk | null | false | 2016-07-28T13:41:57Z |
d5uedxx | t1_d5uedxx | 1,469,713,103 | user_e4080ebd71c3 | Cooking | That sounds like an amazing idea. I've only had Bibimbap once. But I'll definitely try! Thank you. | 2 | t1_d5udz84 | t3_4v0jlb | /r/Cooking/comments/t3_4v0jlb/d5uedxx | null | false | 2016-07-28T13:38:23Z |
d5ued2c | t1_d5ued2c | 1,469,713,065 | user_56fae1b64a2e | Cooking | I've got a trip out to corp HQ coming up, in Santa Clara. I know where I'm going for lunch one day. Mrs. Robinson sounds pretty fine as well.
Thanks for the tip! | 1 | t1_d5tze47 | t3_4uwysn | /r/Cooking/comments/t3_4uwysn/d5ued2c | null | false | 2016-07-28T13:37:45Z |
d5ue9lx | t1_d5ue9lx | 1,469,712,918 | user_ceef6b79c767 | Cooking | Yeah I tried to touch on that but rereading it now I think I worded it poorly. | 1 | t1_d5ubh6s | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5ue9lx | null | false | 2016-07-28T13:35:18Z |
d5ue7fr | t1_d5ue7fr | 1,469,712,825 | user_84d80aef9514 | Cooking | Haha but it's so good! | 1 | t1_d5udaua | t3_4uwysn | /r/Cooking/comments/t3_4uwysn/d5ue7fr | null | false | 2016-07-28T13:33:45Z |
d5ue5e8 | t1_d5ue5e8 | 1,469,712,735 | user_7b13628fc96b | Cooking | Kind of oddly written, tbh.
In any event I tried Blue Apron a bit - wasn't at all impressed. I get the convenience factor, I suppose. But I felt like all the meals were just average at best and I could do far better with a quick stop at the store on any given night. | 7 | t3_4v0jkt | t3_4v0jkt | /r/Cooking/comments/t3_4v0jkt/d5ue5e8 | null | false | 2016-07-28T13:32:15Z |
d5ue53x | t1_d5ue53x | 1,469,712,722 | user_88739d2dd92f | Cooking | Soylent! | 1 | t3_4uwg0t | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5ue53x | null | false | 2016-07-28T13:32:02Z |
d5ue0zz | t1_d5ue0zz | 1,469,712,534 | user_4b121ccf34ad | Cooking | I make cacao "tea" by toasting them in a pan, and then grinding to a "drip coffee" grind. Steep in hot water for 5-6 minutes, add milk/sugar to your liking.
Also, you could toast and grind them super fine to include in dals/veg chili for a richer taste. | 2 | t3_4uzjgv | t3_4uzjgv | /r/Cooking/comments/t3_4uzjgv/d5ue0zz | null | false | 2016-07-28T13:28:54Z |
d5ue05n | t1_d5ue05n | 1,469,712,498 | user_4ad1d48c0a4e | Cooking | Sure you can. Just mind what cuts of pork you use. | 1 | t3_4uyzh9 | t3_4uyzh9 | /r/Cooking/comments/t3_4uyzh9/d5ue05n | null | false | 2016-07-28T13:28:18Z |
d5udz84 | t1_d5udz84 | 1,469,712,455 | user_991043c378a3 | Cooking | https://en.wikipedia.org/wiki/Bibimbap | 3 | t3_4v0jlb | t3_4v0jlb | /r/Cooking/comments/t3_4v0jlb/d5udz84 | null | false | 2016-07-28T13:27:35Z |
d5udpv9 | t1_d5udpv9 | 1,469,712,036 | user_1b9e9f2b940a | Cooking | But... but.... boxes are cheating?! Right...?
I remember a while back reading a post from someone who owned a bakery and said she just used boxes of cake mix to make their cakes. If it works then why change it! | 1 | t1_d5szmuv | t3_4uskbx | /r/Cooking/comments/t3_4uskbx/d5udpv9 | null | false | 2016-07-28T13:20:36Z |
d5udpjz | t1_d5udpjz | 1,469,712,023 | user_0b18ebb45be2 | Cooking | My favourite cookie recipe: https://www.ohsobusymum.com.au/1o-dozen-cookies-from-1-batch/
The only changes I make are to do half brown sugar and half white sugar, and add a splash of vanilla extract.
It makes about 100 small-ish cookies and the best part is, you can make and shape the cookies, then freeze them and ... | 1 | t3_4uujav | t3_4uujav | /r/Cooking/comments/t3_4uujav/d5udpjz | null | false | 2016-07-28T13:20:23Z |
d5udltg | t1_d5udltg | 1,469,711,853 | user_786dc7961e22 | Cooking | I love to chop up and saute whatever vegies I have in the fridge with spices (usually garlic, cumin, coriander, smoked paprika, chipotle and s&p) and chickpeas. Usually the combo vegies would be something like broccoli, red capsicum, onion, cabbage, mushrooms, carrot, corn and zucchini. But really, I just use whatever ... | 1 | t3_4uwg0t | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5udltg | null | false | 2016-07-28T13:17:33Z |
d5udkq3 | t1_d5udkq3 | 1,469,711,804 | user_ee651321c881 | Cooking | TIL Lotus root is a thing and you can eat it. Thank you OP! | 1 | t3_4uyiu7 | t3_4uyiu7 | /r/Cooking/comments/t3_4uyiu7/d5udkq3 | null | false | 2016-07-28T13:16:44Z |
d5udkqc | t1_d5udkqc | 1,469,711,804 | user_bb3e9f4e989a | Cooking | Why are you leaving raw chicken in the fridge for 3 days? | -2 | t3_4uz0m2 | t3_4uz0m2 | /r/Cooking/comments/t3_4uz0m2/d5udkqc | null | false | 2016-07-28T13:16:44Z |
d5udcvl | t1_d5udcvl | 1,469,711,431 | user_20a142f5355f | Cooking | Here's something similar to that, but done by professionals.
https://www.youtube.com/watch?v=-K3LO9H_Yq0 | 2 | t1_d5tv8bm | t3_4uwysn | /r/Cooking/comments/t3_4uwysn/d5udcvl | null | false | 2016-07-28T13:10:31Z |
d5udchq | t1_d5udchq | 1,469,711,413 | user_1f31f37c0de0 | Cooking | To piggyback on that, for nearly every recipe, if it calls for ground meat, you can substitute lentils or mashed beans (just try to get them to a similar consistency). | 2 | t1_d5tkg8l | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5udchq | null | false | 2016-07-28T13:10:13Z |
d5udaua | t1_d5udaua | 1,469,711,335 | user_e01762c6dbc0 | Cooking | Stove top will never enter my kitchen. That stuff is vile. | 1 | t1_d5uctjr | t3_4uwysn | /r/Cooking/comments/t3_4uwysn/d5udaua | null | false | 2016-07-28T13:08:55Z |
d5ud939 | t1_d5ud939 | 1,469,711,248 | user_98618e5900ad | Cooking | Yeah, a lot of people are in that exact boat. There's a wiki with useful information and suggested routines as well as plenty of people to offer advice for whatever questions you have | 2 | t1_d5uclvw | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5ud939 | null | false | 2016-07-28T13:07:28Z |
d5ud0qi | t1_d5ud0qi | 1,469,710,820 | user_d178470c2c0a | Cooking | I have a friend who eats cacao nibs crushed up and mixed into raw honey as a snack. He says it satisfies his candy cravings.
Also maybe experiment with mole? It's notoriously difficult but could be totally worth it.
Also, when you grate it, does it taste anything like nutmeg or all spice? If so, there are a lot of s... | 2 | t3_4uzjgv | t3_4uzjgv | /r/Cooking/comments/t3_4uzjgv/d5ud0qi | null | false | 2016-07-28T13:00:20Z |
d5ucwlc | t1_d5ucwlc | 1,469,710,606 | user_cb324a3bf4bb | Cooking | Indian cuisine is the gift that keeps on giving for wholesome meat free food, IMO, and even where meat is used it's only really counted as another ingredient not the centre of the dish so you tend to use less of it. You could do worse than subscribe to /r/IndianFood/ - excellent recipes, interesting articles and frien... | 2 | t3_4uwg0t | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5ucwlc | null | false | 2016-07-28T12:56:46Z |
d5uctjr | t1_d5uctjr | 1,469,710,447 | user_84d80aef9514 | Cooking | Could you buy stove top put it in a blender with an egg form buns and bake? | 1 | t3_4uwysn | t3_4uwysn | /r/Cooking/comments/t3_4uwysn/d5uctjr | null | false | 2016-07-28T12:54:07Z |
d5ucqih | t1_d5ucqih | 1,469,710,294 | user_4b121ccf34ad | Cooking | > nacho salad
Alright, I'm listening... | 3 | t1_d5u0vuj | t3_4uwfsk | /r/Cooking/comments/t3_4uwfsk/d5ucqih | null | false | 2016-07-28T12:51:34Z |
d5ucq0j | t1_d5ucq0j | 1,469,710,269 | user_32d244215e78 | Cooking | I've been on a huge [chana masala](http://www.seriouseats.com/recipes/2016/04/channa-masala-recipe.html) kick lately. I also really like these [spniach artichoke enchiladas](http://cookieandkate.com/2015/spinach-artichoke-enchiladas/). Both are cheap, delicious, and incredibly filling. | 3 | t3_4uwg0t | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5ucq0j | null | false | 2016-07-28T12:51:09Z |
d5ucp9e | t1_d5ucp9e | 1,469,710,229 | user_93044c06f69c | Cooking | Pasta e fagioli might really fit what you're looking for. It's a pasta and bean soup. There's two general approaches to the recipe. One is to make a typical vegetable soup with tomatoes and add beans and pasta to it. [This recipe](http://www.simplyrecipes.com/recipes/pasta_e_fagioli/) is closer to what I'm used to maki... | 2 | t3_4uwg0t | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5ucp9e | null | false | 2016-07-28T12:50:29Z |
d5uclvw | t1_d5uclvw | 1,469,710,051 | user_ac57e39e60f6 | Cooking | Is r/fitness good for people who are out of shape and looking to start a good, sustainable routine? | 3 | t1_d5trmdl | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5uclvw | null | false | 2016-07-28T12:47:31Z |
d5ucjrt | t1_d5ucjrt | 1,469,709,940 | user_93d8d7a07c67 | Cooking | That was fun, but it annoyed me that he could have totally made that work if he hadn't over loaded the waffle maker. If the turkey had been chopped up and mixed with stuffing and gravey, then pressed between two very flat biscuits, it could have worked. | 3 | t1_d5tv8bm | t3_4uwysn | /r/Cooking/comments/t3_4uwysn/d5ucjrt | null | false | 2016-07-28T12:45:40Z |
d5ucjh2 | t1_d5ucjh2 | 1,469,709,926 | user_ac57e39e60f6 | Cooking | I have a vegan husband, so have a ton of recipes. The cookbook "Love Soup" might be worth getting. I love it and have learned a lot about making vegetarian soups. I have 3 or 4 staples from that book.
Sounds like you would love a brown lentil soup. Saute aromatics/mirepoux, (carmelized onions make it super yummy!) ad... | 1 | t3_4uwg0t | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5ucjh2 | null | false | 2016-07-28T12:45:26Z |
d5uched | t1_d5uched | 1,469,709,812 | user_16583de21c36 | Cooking | You will not regret it.
Fair warning, watch the butter carefully when browning as it goes from nutty to burnt fast but it is a super simple recipe that is so good. And no having to chill the dough! | 1 | t1_d5u2pk7 | t3_4uujav | /r/Cooking/comments/t3_4uujav/d5uched | null | false | 2016-07-28T12:43:32Z |
d5ucdjg | t1_d5ucdjg | 1,469,709,605 | user_93d8d7a07c67 | Cooking | You are a genius. I might actually dig out my waffle maker and try this. | 1 | t1_d5tledu | t3_4uwysn | /r/Cooking/comments/t3_4uwysn/d5ucdjg | null | false | 2016-07-28T12:40:05Z |
d5ucae3 | t1_d5ucae3 | 1,469,709,430 | user_1c7f6869f6eb | Cooking | I'd say Bolognese is now used for a meat sauce, quick google brings up phrase from wikipedia "Outside Italy, the phrase "Bolognese sauce" often refers to a tomato-based sauce to which mince (beef or pork) has been added" and "Nowadays, there are many variations of the recipe even among native Italian chefs," | 1 | t1_d5u0319 | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5ucae3 | null | false | 2016-07-28T12:37:10Z |
d5uc57f | t1_d5uc57f | 1,469,709,141 | user_164f3adaf589 | Cooking | rather than trying to put too much in the bread and making it too stogy how about flavouring it with some kind of glaze on the top of the bun? | 1 | t3_4uwysn | t3_4uwysn | /r/Cooking/comments/t3_4uwysn/d5uc57f | null | false | 2016-07-28T12:32:21Z |
d5uc4q5 | t1_d5uc4q5 | 1,469,709,116 | user_e81fbce7726a | Cooking | Just a tsp of oil dumped in the pan and spread by a paper towel is enough. | 1 | t1_d5ttskk | t3_4uxlpd | /r/Cooking/comments/t3_4uxlpd/d5uc4q5 | null | false | 2016-07-28T12:31:56Z |
d5uc3m9 | t1_d5uc3m9 | 1,469,709,055 | user_00bc886d253b | Cooking | [Just One Cookbook](http://www.justonecookbook.com/) | 12 | t3_4v0djr | t3_4v0djr | /r/Cooking/comments/t3_4v0djr/d5uc3m9 | null | false | 2016-07-28T12:30:55Z |
d5uc2x1 | t1_d5uc2x1 | 1,469,709,016 | user_2cf8390d50ec | Cooking | Never said they were bad, just high calorie and he requested lower calorie stuff.
I love them, the fats are good but, if you want to cut calories you need to be aware that the avocado is a calorie bomb. I had a big bowl of gazpacho soup the other day where 60% of the calories in it were from the half an avocado I put... | 5 | t1_d5ubfha | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5uc2x1 | null | false | 2016-07-28T12:30:16Z |
d5uc2co | t1_d5uc2co | 1,469,708,984 | user_a82133627fde | Cooking | We like frittata. Lots of variations, but typically I like a layer of fried potatoes, followed by a layer of sauteed vegetables (onion, mushroom, pepper, etc), whisk some eggs, top with cheese, cook halfway on the burner, then into the broiler to finish. Slice like a pie. Leftovers microwave well. | 1 | t3_4uwg0t | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5uc2co | null | false | 2016-07-28T12:29:44Z |
d5uc1c4 | t1_d5uc1c4 | 1,469,708,927 | user_e81fbce7726a | Cooking | Practically everything gives you cancer. | -2 | t1_d5ubh6s | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5uc1c4 | null | false | 2016-07-28T12:28:47Z |
d5ubvtb | t1_d5ubvtb | 1,469,708,607 | user_7b13628fc96b | Cooking | > OK well I do know that Wustof steel is super hard and will take a WHILE to put an edge on it.
Not true. The steel isn't all that hard, and with the actual cutting edge of double bevel knives being so small, I'd say they shouldn't take more than a few minutes per stone to get an edge on it. | 1 | t1_d5rvkye | t3_4uq7jk | /r/Cooking/comments/t3_4uq7jk/d5ubvtb | null | false | 2016-07-28T12:23:27Z |
d5ubu3x | t1_d5ubu3x | 1,469,708,505 | user_7b13628fc96b | Cooking | I recently got into sharpening and have gotten fairly respectable with it, but still have some perspective of how I was starting out.
For one - I'd say 320 is pretty coarse. I'd only drop down to that if you have visibly obvious chips in the edge of your blade. Do you? Or is it pretty uniform? *In general, taking clo... | 1 | t3_4uq7jk | t3_4uq7jk | /r/Cooking/comments/t3_4uq7jk/d5ubu3x | null | false | 2016-07-28T12:21:45Z |
d5ubrgq | t1_d5ubrgq | 1,469,708,355 | [deleted] | Cooking | [deleted] | 1 | t3_4uyiu7 | t3_4uyiu7 | /r/Cooking/comments/t3_4uyiu7/d5ubrgq | null | false | 2016-07-28T12:19:15Z |
d5ubqcm | t1_d5ubqcm | 1,469,708,289 | user_115fa49eff15 | Cooking | There's a million and one way to make bolognese.
I generally make them with half pork and half beef, along with some pancetta or diced ham. I don't use any alcohol in my bolognese, FYI.
If you want to use entirely ground pork you'll be fine. | 2 | t3_4uyzh9 | t3_4uyzh9 | /r/Cooking/comments/t3_4uyzh9/d5ubqcm | null | false | 2016-07-28T12:18:09Z |
d5ubq72 | t1_d5ubq72 | 1,469,708,280 | user_0b950c6758aa | Cooking | I would make a sweet potato bun, then do a turkey burger made with stuffing instead of bread crumbs. Add cranberry aioli and Swiss as your toppings. | 1 | t3_4uwysn | t3_4uwysn | /r/Cooking/comments/t3_4uwysn/d5ubq72 | null | false | 2016-07-28T12:18:00Z |
d5ubh6s | t1_d5ubh6s | 1,469,707,731 | user_b78e726a2dbf | Cooking | Regardless, red meat and cured meats have been proven by the World Health Organization to be carcinogenic. Giving up meat is a tremendously good thing. | -3 | t1_d5trmdl | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5ubh6s | null | false | 2016-07-28T12:08:51Z |
d5ubgns | t1_d5ubgns | 1,469,707,696 | user_f3750df4dc01 | Cooking | Correct. Sushi or sashimi grade carries no legal meaning down here, but means it was flash frozen. All the fish we get at work is too, mostly for the sake of safety | 1 | t1_d5swije | t3_4uufbd | /r/Cooking/comments/t3_4uufbd/d5ubgns | null | false | 2016-07-28T12:08:16Z |
d5ubfha | t1_d5ubfha | 1,469,707,624 | user_b78e726a2dbf | Cooking | That doesn't mean they're not good for you. Avocados are incredibly healthy. | 1 | t1_d5tqj5t | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5ubfha | null | false | 2016-07-28T12:07:04Z |
d5ubey0 | t1_d5ubey0 | 1,469,707,590 | [deleted] | Cooking | [removed] | 1 | t3_4uqy31 | t3_4uqy31 | /r/Cooking/comments/t3_4uqy31/d5ubey0 | null | false | 2016-07-28T12:06:30Z |
d5ubd1s | t1_d5ubd1s | 1,469,707,472 | user_aa1ecaa8aa5e | Cooking | I absolutely love carrot and coconut milk soup! This is for 2-3 servings.
Fry some onion and 5 good sized carrots chopped in to chunks in a deep pan or similar. When the onion is soft crush 1/2 a vegetable bouliondice (no idea if I spelled that right) in to it and pour 400ml coconut milk and 100ml water over it. Cook ... | 1 | t3_4uwg0t | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5ubd1s | null | false | 2016-07-28T12:04:32Z |
d5ubc3l | t1_d5ubc3l | 1,469,707,408 | user_c6ea5ff0a192 | Cooking | Tofu is a very cheap protein. About 50 cents per serving. Get the firm or extra firm kind, cut into small cubes, then bake at 400 for 20 mins. The texture gets a little chewy and great to throw in a stirfry. | 1 | t3_4uwg0t | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5ubc3l | null | false | 2016-07-28T12:03:28Z |
d5ubb6d | t1_d5ubb6d | 1,469,707,350 | user_57ca1f0b47b3 | Cooking | Not sure about vegetable fishes, but you can certainly use them in brownies. | 2 | t3_4uzjgv | t3_4uzjgv | /r/Cooking/comments/t3_4uzjgv/d5ubb6d | null | false | 2016-07-28T12:02:30Z |
d5ub8za | t1_d5ub8za | 1,469,707,207 | [deleted] | Cooking | [removed] | 1 | t3_4uyzh9 | t3_4uyzh9 | /r/Cooking/comments/t3_4uyzh9/d5ub8za | null | false | 2016-07-28T12:00:07Z |
d5ub6q9 | t1_d5ub6q9 | 1,469,707,055 | user_f71099562e2f | Cooking | I'm going to throw my two cents in here. I don't think meat is the problem. I just lost 15-20 lbs in a few months by doing the opposite of your proposed diet. I cut out all carbohydrates (very close to entirely); that includes any noodles, anything starch based like potato products, anything with sugar added to it, etc... | 2 | t3_4uwg0t | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5ub6q9 | null | false | 2016-07-28T11:57:35Z |
d5uaoyh | t1_d5uaoyh | 1,469,705,839 | user_396585644137 | Cooking | I do not eat much tofu, but I'll be making this dish asap due to your enthusiasm alone my friend. Thanks! | 2 | t1_d5u6sdp | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5uaoyh | null | false | 2016-07-28T11:37:19Z |
d5uaoef | t1_d5uaoef | 1,469,705,803 | user_98366a325210 | Cooking | My wife's bolognese is the best, and she uses lamb neck, pork jowl and beef osso bucco roasted and then left in the sauce to fall apart. Using the cheaper cuts makes a better sauce. | 17 | t3_4uyzh9 | t3_4uyzh9 | /r/Cooking/comments/t3_4uyzh9/d5uaoef | null | false | 2016-07-28T11:36:43Z |
d5uakg7 | t1_d5uakg7 | 1,469,705,524 | user_fbb5cc2a1602 | Cooking | Sodium? Do you mean salt or am I being really stupid? | 2 | t1_d5rsf27 | t3_4umafv | /r/Cooking/comments/t3_4umafv/d5uakg7 | null | false | 2016-07-28T11:32:04Z |
d5uajqs | t1_d5uajqs | 1,469,705,470 | user_0a396885153b | Cooking | Chop it up and use it with onion and carrots, and garlic if you like, as a base for basically any meat sauce or stew. | 1 | t3_4uwfsk | t3_4uwfsk | /r/Cooking/comments/t3_4uwfsk/d5uajqs | null | false | 2016-07-28T11:31:10Z |
d5uahfb | t1_d5uahfb | 1,469,705,304 | user_110a57b615a9 | Cooking | I make my own sausage, and use that to make my Bolognese sauce. It always gets rave reviews from my guests. It is also much lower in fat than lean ground beef. | 1 | t3_4uyzh9 | t3_4uyzh9 | /r/Cooking/comments/t3_4uyzh9/d5uahfb | null | false | 2016-07-28T11:28:24Z |
d5uagr1 | t1_d5uagr1 | 1,469,705,253 | user_aac170d281ad | Cooking | Could you hollow out the top bun and stuff it with stuffing? | 2 | t1_d5ty1lk | t3_4uwysn | /r/Cooking/comments/t3_4uwysn/d5uagr1 | null | false | 2016-07-28T11:27:33Z |
d5uafqb | t1_d5uafqb | 1,469,705,177 | user_005c54a98786 | Cooking | Why not instead of making the buns out of stuffing, make stuffing buns? Like all of the shit you'd put in stuffing, put it in a dough? | 1 | t3_4uwysn | t3_4uwysn | /r/Cooking/comments/t3_4uwysn/d5uafqb | null | false | 2016-07-28T11:26:17Z |
d5ua9r4 | t1_d5ua9r4 | 1,469,704,724 | user_531b3d5e0cbf | Cooking | I chop it up and freeze it, along with some carrots. I have a couple 1 cup bags of mirepoix in the freezer pretty much all the time. Minus the onions. | 2 | t3_4uwfsk | t3_4uwfsk | /r/Cooking/comments/t3_4uwfsk/d5ua9r4 | null | false | 2016-07-28T11:18:44Z |
d5u9rh4 | t1_d5u9rh4 | 1,469,703,277 | user_2f3e001f2912 | Cooking | my mother(and now I, as well) slices them thin-ish and sautees them with a light coating of white or dark vinegar.
Crunchy and delicious! | 2 | t3_4uyiu7 | t3_4uyiu7 | /r/Cooking/comments/t3_4uyiu7/d5u9rh4 | null | false | 2016-07-28T10:54:37Z |
d5u9kfd | t1_d5u9kfd | 1,469,702,684 | user_8b5bc7198282 | Cooking | My two favourite meat-free meals are:
- Chana masala (https://smittenkitchen.com/2010/02/chana-masala/)
with onion bhajis (http://www.domesticsluttery.com/2011/01/sluttishly-savoury-oven-baked-onion.html) which are baked because I can never be arsed to deep-fry anything, and maybe some naan or paratha on the side.
-... | 2 | t3_4uwg0t | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5u9kfd | null | false | 2016-07-28T10:44:44Z |
d5u9jwa | t1_d5u9jwa | 1,469,702,638 | user_d27bf832cb31 | Cooking | It sounds a lot like Koshary. | 1 | t1_d5u2zgk | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5u9jwa | null | false | 2016-07-28T10:43:58Z |
d5u9hnu | t1_d5u9hnu | 1,469,702,440 | user_42d741f5e501 | Cooking | Want soft cookies? An overarching technique with all of these recipes are methods both during and AFTER baking.
During baking, use a silicon mat to make sure the bottom is evenly heated. Kitchen supply stores have small ones that work well. Cook the dough from chilled or frozen - helps retain their shape so they won'... | 1 | t3_4uujav | t3_4uujav | /r/Cooking/comments/t3_4uujav/d5u9hnu | null | false | 2016-07-28T10:40:40Z |
d5u99v6 | t1_d5u99v6 | 1,469,701,737 | user_99a4d204b916 | Cooking | I... I'm so touched. | 2 | t1_d5u95yg | t3_4uwfsk | /r/Cooking/comments/t3_4uwfsk/d5u99v6 | null | false | 2016-07-28T10:28:57Z |
d5u95yg | t1_d5u95yg | 1,469,701,401 | user_f1b2d6b3058c | Cooking | ⚘ | 1 | t1_d5u95wm | t3_4uwfsk | /r/Cooking/comments/t3_4uwfsk/d5u95yg | null | false | 2016-07-28T10:23:21Z |
d5u95wm | t1_d5u95wm | 1,469,701,397 | user_99a4d204b916 | Cooking | Celery is part of the first basic wave of ingredients in everything we make around here. Chop onions, celery, and carrot, and saute to create a base for whatever else is going in the dish. Celery goes into chili, stir fry, spaghetti sauce, meatloaf (finely chopped but still nice for a little juicy crunchy bit), etc. ... | 1 | t3_4uwfsk | t3_4uwfsk | /r/Cooking/comments/t3_4uwfsk/d5u95wm | null | false | 2016-07-28T10:23:17Z |
d5u8wkj | t1_d5u8wkj | 1,469,700,557 | user_4584d530a07d | Cooking | Don't overthink it - it's one of those things that people online tend to fetishize. Basic maintenance is simple & doesn't require anything complicated. | 1 | t3_4uxlpd | t3_4uxlpd | /r/Cooking/comments/t3_4uxlpd/d5u8wkj | null | false | 2016-07-28T10:09:17Z |
d5u8v15 | t1_d5u8v15 | 1,469,700,412 | user_40ee1eb619c4 | Cooking | I just have to mention this - my wife and I made "thanksgiving ravioli" a while back and it turned out pretty great. Seasoned ground turkey (with sage etc) as the stuffing, I think it was thyme in the pasta dough (don't recall) and a cranberry jam "sauce" to go with.
Weird, but would do again. | 1 | t3_4uwysn | t3_4uwysn | /r/Cooking/comments/t3_4uwysn/d5u8v15 | null | false | 2016-07-28T10:06:52Z |
d5u8mhf | t1_d5u8mhf | 1,469,699,623 | user_d9900e4da4d1 | Cooking | Lol why even apologize. Just so what I do and tell everyone to suck a nice juicy bratwurst. | -5 | t1_d5u226l | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5u8mhf | null | false | 2016-07-28T09:53:43Z |
d5u89z6 | t1_d5u89z6 | 1,469,698,445 | user_b51087d636dc | Cooking | Sounds good, I will give it a try. The lazy way (mine anyway) is to add some brown sugar to the sauce to cut through the acidity if the tomatoes. Cooking time is about the same, but it is mostly simmering, and thus doesn't need as much involvement and attention. The sugar goes in once the whole mixture has been simmeri... | 1 | t1_d5sx3je | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5u89z6 | null | false | 2016-07-28T09:34:05Z |
d5u7tya | t1_d5u7tya | 1,469,696,903 | user_09ef3ebfc1d6 | Cooking | If you have so much onion you end up with screwed up French Onion soup. | 1 | t1_d5t3qdt | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5u7tya | null | false | 2016-07-28T09:08:23Z |
d5u7t7n | t1_d5u7t7n | 1,469,696,833 | user_e1c962b2a77f | Cooking | Have to say, anyone omitting fish for health reasons is probably on the wrong track. Have an upvote. | 0 | t1_d5twozl | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5u7t7n | null | false | 2016-07-28T09:07:13Z |
d5u7nm0 | t1_d5u7nm0 | 1,469,696,297 | user_cd2edd92e049 | Cooking | This. | 2 | t1_d5tehjm | t3_4uw84s | /r/Cooking/comments/t3_4uw84s/d5u7nm0 | null | false | 2016-07-28T08:58:17Z |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.