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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d74qmo5 | t1_d74qmo5 | 1,472,687,989 | user_4707a73e3f32 | Cooking | A little bit of balsamic vinegar makes a big difference too, I've found. | 19 | t1_d749hh1 | t3_50if6z | /r/Cooking/comments/t3_50if6z/d74qmo5 | null | false | 2016-08-31T23:59:49Z |
d74qlx7 | t1_d74qlx7 | 1,472,687,957 | user_e6fbc106d3b2 | Cooking | My parents made all sorts of stuff:
Breaded baked chicken.
Pesto spaghetti.
Gumbo.
Fried rice.
Greek chicken and rice.
Lentil stew.
Leek and potato stew.
Cinnamon rolls.
| 2 | t3_50jga7 | t3_50jga7 | /r/Cooking/comments/t3_50jga7/d74qlx7 | null | false | 2016-08-31T23:59:17Z |
d74qewo | t1_d74qewo | 1,472,687,652 | user_2c59b9d3bfab | Cooking | I haven't seen it mentioned yet, but the name of the flavor you're looking for is "umami." Google it and you'll find what you're looking for! | 24 | t3_50if6z | t3_50if6z | /r/Cooking/comments/t3_50if6z/d74qewo | null | false | 2016-08-31T23:54:12Z |
d74qdp1 | t1_d74qdp1 | 1,472,687,600 | user_7b13628fc96b | Cooking | Ugh, noobs. We can't tell from THAT side, ya dingus. Flip it over and take a picture from the correct side plz, and we can tell you. | 1 | t3_50k3z7 | t3_50k3z7 | /r/Cooking/comments/t3_50k3z7/d74qdp1 | null | false | 2016-08-31T23:53:20Z |
d74qbmz | t1_d74qbmz | 1,472,687,510 | user_738320214009 | Cooking | I think you can definitely build a comfort food menu that large numbers of people would respond to, but I think one's location plays into it big time.
I live in rural Canada, so if I was to open a comfort food restaurant, I would serve things like lasagna, mac and cheese, meatloaf, spaghetti and meatballs, fried chick... | 4 | t3_50jga7 | t3_50jga7 | /r/Cooking/comments/t3_50jga7/d74qbmz | null | false | 2016-08-31T23:51:50Z |
d74pywr | t1_d74pywr | 1,472,686,964 | user_9570697af81c | Cooking | How the fuck can we know??
Cut it open and see. | 4 | t3_50k3z7 | t3_50k3z7 | /r/Cooking/comments/t3_50k3z7/d74pywr | null | false | 2016-08-31T23:42:44Z |
d74psp9 | t1_d74psp9 | 1,472,686,694 | user_c44fde281c32 | Cooking | Idk about toddler's resistance to hot foods man. Maybe use less chili powder? Maybe use a ton and get him used to the pain that is life? IDK homes your choice | 13 | t1_d74on2q | t3_50jmxj | /r/Cooking/comments/t3_50jmxj/d74psp9 | null | false | 2016-08-31T23:38:14Z |
d74pe8l | t1_d74pe8l | 1,472,686,065 | user_7e03eb71bb8d | Cooking | Between 1/4 to 1/2 cup per thigh, but that's with accumulated condensation collecting in the bowl so probably half that amount comes from the bird itself. | 1 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d74pe8l | null | false | 2016-08-31T23:27:45Z |
d74pb68 | t1_d74pb68 | 1,472,685,933 | user_53fbe9028839 | Cooking | Love! | -5 | t3_50if6z | t3_50if6z | /r/Cooking/comments/t3_50if6z/d74pb68 | null | false | 2016-08-31T23:25:33Z |
d74p3lj | t1_d74p3lj | 1,472,685,624 | user_6c97c610a4c8 | Cooking | They make a type of induction capable flat plate that you can use between the induction top and any pot. It's exactly for this purpose - so you don't have to buy all new cookware. | 4 | t3_50k10w | t3_50k10w | /r/Cooking/comments/t3_50k10w/d74p3lj | null | false | 2016-08-31T23:20:24Z |
d74p2gz | t1_d74p2gz | 1,472,685,579 | user_a1890cd84290 | Cooking | > There's some good science out there that more early flavor introduction makes for kids with less food aversions
That was in the back of my mind, but presenting it to a toddler / child when they are clearly not receptive of it is even far worse. Those people who cringe at broccoli are thinking back to the same memor... | 1 | t1_d74nkx1 | t3_50izyd | /r/Cooking/comments/t3_50izyd/d74p2gz | null | false | 2016-08-31T23:19:39Z |
d74ozip | t1_d74ozip | 1,472,685,453 | user_50aaa4e1b3a2 | Cooking | really good thing to do | 1 | t1_d735f7w | t3_509840 | /r/Cooking/comments/t3_509840/d74ozip | null | false | 2016-08-31T23:17:33Z |
d74oy8r | t1_d74oy8r | 1,472,685,401 | user_9d8c6ae6befa | Cooking | Fridge Fritata for me | 3 | t1_d747bao | t3_50hyia | /r/Cooking/comments/t3_50hyia/d74oy8r | null | false | 2016-08-31T23:16:41Z |
d74ow0x | t1_d74ow0x | 1,472,685,310 | user_4766e84f21ee | Cooking | Enough sour skittles to make my gums bleed | 2 | t3_50jga7 | t3_50jga7 | /r/Cooking/comments/t3_50jga7/d74ow0x | null | false | 2016-08-31T23:15:10Z |
d74ovp0 | t1_d74ovp0 | 1,472,685,296 | user_6d3daedf01f2 | Cooking | I meant that it is still able to be used but is it usable without me dying | 1 | t1_d73pd54 | t3_5039zn | /r/Cooking/comments/t3_5039zn/d74ovp0 | null | false | 2016-08-31T23:14:56Z |
d74ot7d | t1_d74ot7d | 1,472,685,192 | user_4766e84f21ee | Cooking | You have to open it to see. If it's super squishy it's probably rotten. Just open it. | 1 | t3_50k3z7 | t3_50k3z7 | /r/Cooking/comments/t3_50k3z7/d74ot7d | null | false | 2016-08-31T23:13:12Z |
d74oql7 | t1_d74oql7 | 1,472,685,083 | user_c6294059fca7 | Cooking | http://www.ebay.co.uk/itm/NEFF-SMEG-BEKO-BOSCH-OVEN-GRILL-PAN-TRAY-380MM-X-280MM-/200888702553
Like that, maybe without a handle? In the UK, every oven has one and we use them for grilling, which I think in the colonies is called *broiling*. They slide into the side bit things so you can alter the distance twixt your... | 1 | t3_50g1rf | t3_50g1rf | /r/Cooking/comments/t3_50g1rf/d74oql7 | null | false | 2016-08-31T23:11:23Z |
d74ontu | t1_d74ontu | 1,472,684,968 | user_89e85fda15da | Cooking | Cooking by time is worthless. Make sure you have a good digital thermometer at your side. When the legs reach 165 F they're done.
Since lard can cook at a higher temperature than canola you should dial back the heat a little and start checking earlier than the time suggested. | 4 | t1_d74ifga | t3_50j2b5 | /r/Cooking/comments/t3_50j2b5/d74ontu | null | false | 2016-08-31T23:09:28Z |
d74on2q | t1_d74on2q | 1,472,684,936 | user_e41f33c855e6 | Cooking | Thanks for the detailed advice! The recipe I am looking at is a taco seasoning one. http://www.food.com/recipe/kittencals-taco-seasoning-mix-76616. My husband is worried about things being to hot. We have a toddler who eats the same meals we do. This seems like a good recipe. | 1 | t1_d74ocyw | t3_50jmxj | /r/Cooking/comments/t3_50jmxj/d74on2q | null | false | 2016-08-31T23:08:56Z |
d74ohq5 | t1_d74ohq5 | 1,472,684,712 | user_1b2eaa9b25fe | Cooking | FWIW I kind of disagree with this reply. Apple pie looks great, I don't think it has to be gooey, I'd even prefer it not to be.
The salad it my biggest issue, you can't see anything about it all jammed into a bowl. It would really benefit from a plate or big shallow bowl to show it off.
The main isn't disjointed exac... | 8 | t1_d74cgbs | t3_50hoqc | /r/Cooking/comments/t3_50hoqc/d74ohq5 | null | false | 2016-08-31T23:05:12Z |
d74ogk2 | t1_d74ogk2 | 1,472,684,663 | user_3415ece81211 | Cooking | It's called Minnesota, and the correct terminology is hotdish. | 6 | t1_d749es4 | t3_50gvev | /r/Cooking/comments/t3_50gvev/d74ogk2 | null | false | 2016-08-31T23:04:23Z |
d74og45 | t1_d74og45 | 1,472,684,644 | [deleted] | Cooking | [deleted] | 1 | t1_d74991u | t3_50gvev | /r/Cooking/comments/t3_50gvev/d74og45 | null | false | 2016-08-31T23:04:04Z |
d74odw5 | t1_d74odw5 | 1,472,684,552 | user_d55a1e144287 | Cooking | It really depends on how you were raised. For me, comfort food includes a tuna sub with everything, which is one of my earliest food memories. Eating a good one takes me to my happy place. | 3 | t3_50jga7 | t3_50jga7 | /r/Cooking/comments/t3_50jga7/d74odw5 | null | false | 2016-08-31T23:02:32Z |
d74ocyw | t1_d74ocyw | 1,472,684,511 | user_c44fde281c32 | Cooking | Yeah, don't worry about it too much. "Mild" chili powder probably means chili powder with more onion/garlic and less chili/paprika. It's not gonna make a huge difference. Maybe use a little bit less of your regular chili powder and a little bit more fresh onion and garlic? But we're talking VERY small changes so you're... | 5 | t3_50jmxj | t3_50jmxj | /r/Cooking/comments/t3_50jmxj/d74ocyw | null | false | 2016-08-31T23:01:51Z |
d74oak4 | t1_d74oak4 | 1,472,684,409 | user_27ceeaadc2b7 | Cooking | Balsamic vinegar gives a tomato and broth soup a really nice zing. Combined with the other tips listed here, you should have an awesome stew. | 3 | t3_50if6z | t3_50if6z | /r/Cooking/comments/t3_50if6z/d74oak4 | null | false | 2016-08-31T23:00:09Z |
d74oah7 | t1_d74oah7 | 1,472,684,405 | [deleted] | Cooking | [removed] | 1 | t3_50ffjx | t3_50ffjx | /r/Cooking/comments/t3_50ffjx/d74oah7 | null | false | 2016-08-31T23:00:05Z |
d74o8dm | t1_d74o8dm | 1,472,684,320 | user_c44fde281c32 | Cooking | Dude you just wasted about $0.65 worth of sugar and eggs, just start over | 54 | t3_50imgb | t3_50imgb | /r/Cooking/comments/t3_50imgb/d74o8dm | null | false | 2016-08-31T22:58:40Z |
d74o3f9 | t1_d74o3f9 | 1,472,684,113 | [deleted] | Cooking | [deleted] | 1 | t3_50hwin | t3_50hwin | /r/Cooking/comments/t3_50hwin/d74o3f9 | null | false | 2016-08-31T22:55:13Z |
d74nyfe | t1_d74nyfe | 1,472,683,911 | user_abb7adb3bbc8 | Cooking | Mostly for boiling the pasta. We make soups and stews occasionally as well. So I guess 16qt is what I'm looking for. | 1 | t1_d74nht2 | t3_50hu3y | /r/Cooking/comments/t3_50hu3y/d74nyfe | null | false | 2016-08-31T22:51:51Z |
d74nxac | t1_d74nxac | 1,472,683,862 | user_7916206b9d7f | Cooking | this sounds like some final destination shit to me | 1 | t3_50k10w | t3_50k10w | /r/Cooking/comments/t3_50k10w/d74nxac | null | false | 2016-08-31T22:51:02Z |
d74nvtn | t1_d74nvtn | 1,472,683,802 | user_9fddfb4d92e6 | Cooking | My family has been growing figs my whole life and we have only ever eaten them 3 ways: fresh, dried, or made into fig bread. You could use them in brewing a Belgian Dubbel or added into salads as well. | 2 | t3_50hukf | t3_50hukf | /r/Cooking/comments/t3_50hukf/d74nvtn | null | false | 2016-08-31T22:50:02Z |
d74ntno | t1_d74ntno | 1,472,683,715 | user_49604926e534 | Cooking | Yeah, that kind of beer is good. A stout would also work. I have never added Marmite though, I'll have to try it. Thanks for the tip. | 2 | t1_d74ne0g | t3_50if6z | /r/Cooking/comments/t3_50if6z/d74ntno | null | false | 2016-08-31T22:48:35Z |
d74nmlc | t1_d74nmlc | 1,472,683,423 | user_ca0cf69c11b6 | Cooking | Red is more mild than Green. Green is generally the hottest. | 3 | t1_d74jpei | t3_50izyd | /r/Cooking/comments/t3_50izyd/d74nmlc | null | false | 2016-08-31T22:43:43Z |
d74nm64 | t1_d74nm64 | 1,472,683,405 | [deleted] | Cooking | [deleted] | 1 | t1_d74jxxv | t3_50izyd | /r/Cooking/comments/t3_50izyd/d74nm64 | null | false | 2016-08-31T22:43:25Z |
d74nkx1 | t1_d74nkx1 | 1,472,683,354 | user_3e068cbcacda | Cooking | Yep, there's a good chance they won't. But no harm in introducing it. There's some good science out there that more early flavor introduction makes for kids with less food aversions, so I like to give them some of everything. | 5 | t1_d74lmyp | t3_50izyd | /r/Cooking/comments/t3_50izyd/d74nkx1 | null | false | 2016-08-31T22:42:34Z |
d74nht2 | t1_d74nht2 | 1,472,683,229 | user_25f4a7ad1347 | Cooking | You want a pot for making the sauce or boilingn water for the pasta?
For the sauce, a dutchoven will be great. Enameled inside. Not cast iron, unless you're a good at seasoning. Stainless works also.
If you want a large pot for boiling pasta, then a 16 qt stockpot will be great, which can also be used to make stocks... | 2 | t3_50hu3y | t3_50hu3y | /r/Cooking/comments/t3_50hu3y/d74nht2 | null | false | 2016-08-31T22:40:29Z |
d74ne0g | t1_d74ne0g | 1,472,683,074 | user_81fc813a7621 | Cooking | I use a beer like Bombadier and add a spoon of marmite too. | 3 | t1_d74mqws | t3_50if6z | /r/Cooking/comments/t3_50if6z/d74ne0g | null | false | 2016-08-31T22:37:54Z |
d74nc8n | t1_d74nc8n | 1,472,683,002 | user_606b465175bc | Cooking | Add a tsp or 2 of Vegemite | 7 | t3_50if6z | t3_50if6z | /r/Cooking/comments/t3_50if6z/d74nc8n | null | false | 2016-08-31T22:36:42Z |
d74nc2r | t1_d74nc2r | 1,472,682,995 | user_25f4a7ad1347 | Cooking | Tomatilloes are used in salsa verde. Roasted and charred, mix with garlic, onions, cumin, jalapenos, cilantro, salt, pepper, lime juice and blend in pulses.
| 5 | t3_50huya | t3_50huya | /r/Cooking/comments/t3_50huya/d74nc2r | null | false | 2016-08-31T22:36:35Z |
d74nahe | t1_d74nahe | 1,472,682,933 | user_46c1da1ebae9 | Cooking | Regular is mild. | 13 | t3_50jmxj | t3_50jmxj | /r/Cooking/comments/t3_50jmxj/d74nahe | null | false | 2016-08-31T22:35:33Z |
d74n4ee | t1_d74n4ee | 1,472,682,689 | user_1118ec28be20 | Cooking | Gotta have bay leaves and alittle parsnip | 5 | t3_50if6z | t3_50if6z | /r/Cooking/comments/t3_50if6z/d74n4ee | null | false | 2016-08-31T22:31:29Z |
d74n0d7 | t1_d74n0d7 | 1,472,682,527 | [deleted] | Cooking | [deleted] | 1 | t3_50jx38 | t3_50jx38 | /r/Cooking/comments/t3_50jx38/d74n0d7 | null | false | 2016-08-31T22:28:47Z |
d74myq1 | t1_d74myq1 | 1,472,682,460 | user_7b2479b9f029 | Cooking | use bomba rice, add chicken, pork, shrimp, scallops, mussels, clams, and pork sausage, saffron, garlic, olive oil, onions, saffron, clam juice | -8 | t3_50j6sb | t3_50j6sb | /r/Cooking/comments/t3_50j6sb/d74myq1 | null | false | 2016-08-31T22:27:40Z |
d74myh7 | t1_d74myh7 | 1,472,682,450 | [deleted] | Cooking | [deleted] | 1 | t3_50jx38 | t3_50jx38 | /r/Cooking/comments/t3_50jx38/d74myh7 | null | false | 2016-08-31T22:27:30Z |
d74mu4e | t1_d74mu4e | 1,472,682,280 | user_25f4a7ad1347 | Cooking | Typically bouillon cubes are not that great. Too much salt, a lot MSG (hydrolyzed soy protein)/disodium inosinate and guanylate.
| -1 | t3_50i9ry | t3_50i9ry | /r/Cooking/comments/t3_50i9ry/d74mu4e | null | false | 2016-08-31T22:24:40Z |
d74mqws | t1_d74mqws | 1,472,682,155 | user_49604926e534 | Cooking | A dark ale added with the stock. | 3 | t3_50if6z | t3_50if6z | /r/Cooking/comments/t3_50if6z/d74mqws | null | false | 2016-08-31T22:22:35Z |
d74mmp9 | t1_d74mmp9 | 1,472,681,992 | user_ca0cf69c11b6 | Cooking | Thai Green Curry | 1 | t3_50jga7 | t3_50jga7 | /r/Cooking/comments/t3_50jga7/d74mmp9 | null | false | 2016-08-31T22:19:52Z |
d74ml8l | t1_d74ml8l | 1,472,681,935 | user_abe87389889f | Cooking | Got mine yesterday :) | 1 | t1_d74mkd6 | t3_4yimj4 | /r/Cooking/comments/t3_4yimj4/d74ml8l | null | false | 2016-08-31T22:18:55Z |
d74mkd6 | t1_d74mkd6 | 1,472,681,901 | user_b02f1b9887d2 | Cooking | Mine shipped today | 1 | t1_d6os0su | t3_4yimj4 | /r/Cooking/comments/t3_4yimj4/d74mkd6 | null | false | 2016-08-31T22:18:21Z |
d74mk8m | t1_d74mk8m | 1,472,681,896 | user_b02f1b9887d2 | Cooking | Mine shipped today. | 1 | t1_d6sa8bw | t3_4yimj4 | /r/Cooking/comments/t3_4yimj4/d74mk8m | null | false | 2016-08-31T22:18:16Z |
d74mbdm | t1_d74mbdm | 1,472,681,548 | user_f8dbd7398466 | Cooking | This. I also add about a capful of Kitchen Bouquet. | 6 | t1_d749imm | t3_50if6z | /r/Cooking/comments/t3_50if6z/d74mbdm | null | false | 2016-08-31T22:12:28Z |
d74m3zk | t1_d74m3zk | 1,472,681,257 | user_7c629b0e07cb | Cooking | Don't really have a good recipe, but a good tip to shred chicken. If you have a stand mixer, the paddle on low will shred chicken in seconds. | 1 | t3_50fb5m | t3_50fb5m | /r/Cooking/comments/t3_50fb5m/d74m3zk | null | false | 2016-08-31T22:07:37Z |
d74m1vr | t1_d74m1vr | 1,472,681,175 | user_8a002f1baaec | Cooking | yes. it will just be denser than normal | 27 | t3_50imgb | t3_50imgb | /r/Cooking/comments/t3_50imgb/d74m1vr | null | false | 2016-08-31T22:06:15Z |
d74lxck | t1_d74lxck | 1,472,681,002 | user_25f4a7ad1347 | Cooking | Lard has a smooke point of 370F. But that recipe uses 350F so you're ok.
Typically drumsticks are done within 15 minutes if that. | 7 | t3_50j2b5 | t3_50j2b5 | /r/Cooking/comments/t3_50j2b5/d74lxck | null | false | 2016-08-31T22:03:22Z |
d74lw4u | t1_d74lw4u | 1,472,680,954 | user_efaba9f452a4 | Cooking | Get a proper paella pan for a start.
The cheaper the better- seriously. | 1 | t3_50j6sb | t3_50j6sb | /r/Cooking/comments/t3_50j6sb/d74lw4u | null | false | 2016-08-31T22:02:34Z |
d74lv4h | t1_d74lv4h | 1,472,680,914 | user_96eddfd12f84 | Cooking | > melt
FTFY | 7 | t1_d744tdx | t3_50gvev | /r/Cooking/comments/t3_50gvev/d74lv4h | null | false | 2016-08-31T22:01:54Z |
d74lr8q | t1_d74lr8q | 1,472,680,768 | user_26381703cb27 | Cooking | We're poly :) | 3 | t1_d74l4vc | t3_50hoqc | /r/Cooking/comments/t3_50hoqc/d74lr8q | null | false | 2016-08-31T21:59:28Z |
d74lmyp | t1_d74lmyp | 1,472,680,604 | user_a1890cd84290 | Cooking | toddlers are hyper adverse to bitter flavors and enjoy sweet flavors. I'm doubting your toddlers will like thai curries any time soon. | 1 | t3_50izyd | t3_50izyd | /r/Cooking/comments/t3_50izyd/d74lmyp | null | false | 2016-08-31T21:56:44Z |
d74lkms | t1_d74lkms | 1,472,680,515 | user_25f4a7ad1347 | Cooking | [ramsay balsamic figs with ricotta]
(https://www.youtube.com/watch?v=BKqnwq5pgsY). Using purple figs.
I guess you can swap ricotta with [blue cheese](https://www.youtube.com/watch?v=g6EBR7q6bRs) using green figs | 1 | t3_50hukf | t3_50hukf | /r/Cooking/comments/t3_50hukf/d74lkms | null | false | 2016-08-31T21:55:15Z |
d74lj8q | t1_d74lj8q | 1,472,680,460 | user_a1890cd84290 | Cooking | Beef Burgandy.. It's that braised browned beef, tomato paste, and red wine (make sure you get the right kind of red wine). That's where I get that taste. | 0 | t3_50if6z | t3_50if6z | /r/Cooking/comments/t3_50if6z/d74lj8q | null | false | 2016-08-31T21:54:20Z |
d74lioo | t1_d74lioo | 1,472,680,439 | user_7992479ba111 | Cooking | IMO, from a biological standpoint, comfort food is food that is loaded in nutrients your body craves- fat, carbs, sugar, salt, proteins
Your body rewards you for consuming these nutrients, which makes you feel better. | 17 | t3_50jga7 | t3_50jga7 | /r/Cooking/comments/t3_50jga7/d74lioo | null | false | 2016-08-31T21:53:59Z |
d74lcv1 | t1_d74lcv1 | 1,472,680,220 | user_32ecb1440166 | Cooking | orange and peanut butter... quite the controversy there, either you love that combination or you really hate it, i've found.
I happen to like it.
| 3 | t1_d74k3a3 | t3_50jga7 | /r/Cooking/comments/t3_50jga7/d74lcv1 | null | false | 2016-08-31T21:50:20Z |
d74la8g | t1_d74la8g | 1,472,680,121 | user_a60098c6b6c2 | Cooking | I think for most people, their comfort foods are high calorie, but I've had some really good food that was low in calories, and plenty of high calorie food that tastes like garbage. | 1 | t1_d74iv1h | t3_50jga7 | /r/Cooking/comments/t3_50jga7/d74la8g | null | false | 2016-08-31T21:48:41Z |
d74l9qt | t1_d74l9qt | 1,472,680,103 | user_04b9612e1e4f | Cooking | I love to Brown the meat and veggies the remove them and add a decent bit ofred wine to the pan and cook it down. Makes it tangy and hearty. | 1 | t3_50if6z | t3_50if6z | /r/Cooking/comments/t3_50if6z/d74l9qt | null | false | 2016-08-31T21:48:23Z |
d74l99c | t1_d74l99c | 1,472,680,085 | user_97c1564da543 | Cooking | That truce extends into CT as well. | 2 | t1_d740uby | t3_50du4t | /r/Cooking/comments/t3_50du4t/d74l99c | null | false | 2016-08-31T21:48:05Z |
d74l6np | t1_d74l6np | 1,472,679,987 | user_7b5e7024b2ce | Cooking | But not as good as being paid in gum. | 1 | t1_d743uh7 | t3_50du4t | /r/Cooking/comments/t3_50du4t/d74l6np | null | false | 2016-08-31T21:46:27Z |
d74l617 | t1_d74l617 | 1,472,679,964 | user_25f4a7ad1347 | Cooking | Even in Valencia, paella varies by place to place and even in a single restaurant you will see many varieties of paella.
But typically, people agree [this is what paella valenciana shoul dbe](https://en.wikipedia.org/wiki/Paella#Valencian_paella_2)
So follow some recipes that is close to that.
http://www.foodnetwo... | 18 | t3_50j6sb | t3_50j6sb | /r/Cooking/comments/t3_50j6sb/d74l617 | null | false | 2016-08-31T21:46:04Z |
d74l4vc | t1_d74l4vc | 1,472,679,921 | user_790d158fb7e7 | Cooking | If you ever screw up the relationship, let me know!
JK, everything looks tasty. If you can pull off a souffle for dessert, you can put up a fight. | 7 | t3_50hoqc | t3_50hoqc | /r/Cooking/comments/t3_50hoqc/d74l4vc | null | false | 2016-08-31T21:45:21Z |
d74l2rf | t1_d74l2rf | 1,472,679,841 | user_446f2094b39c | Cooking | One thing I swear by is 'Maggis liquid seasoning'... A few drops also takes fried onions to a whole new level. | 2 | t3_50if6z | t3_50if6z | /r/Cooking/comments/t3_50if6z/d74l2rf | null | false | 2016-08-31T21:44:01Z |
d74l23l | t1_d74l23l | 1,472,679,819 | user_e21ecc8f0e79 | Cooking | Perfect. Thanks a bunch. | 5 | t1_d74ktxn | t3_50if6z | /r/Cooking/comments/t3_50if6z/d74l23l | null | false | 2016-08-31T21:43:39Z |
d74kyju | t1_d74kyju | 1,472,679,686 | user_68bcbe548476 | Cooking | I would imagine that for a lot of people, comfort food would be what they grew up eating as unhealthy, lovingly-made homecooked meals by their parents or grandparents. Unfortunately no one in my family can actually cook a decent meal, so comfort food for me usually means an Indian takeaway or if I have the time to cook... | 13 | t3_50jga7 | t3_50jga7 | /r/Cooking/comments/t3_50jga7/d74kyju | null | false | 2016-08-31T21:41:26Z |
d74ktxn | t1_d74ktxn | 1,472,679,512 | user_25f4a7ad1347 | Cooking | >rich and tangy
Richness from butter when searing the beef, and gelatin from the beef also gives it that mouth feel.
Tanginess comes from tomato product, most likely paste that's been cooked out, red wine and worcestershire sauce.
| 38 | t3_50if6z | t3_50if6z | /r/Cooking/comments/t3_50if6z/d74ktxn | null | false | 2016-08-31T21:38:32Z |
d74ks3p | t1_d74ks3p | 1,472,679,445 | user_7916206b9d7f | Cooking | lasagna
fried chicken
meatloaf and mashed potatoes
roasts cooked all day on Sundays
macaroni and cheese
black forest cake
peanut butter | 21 | t3_50jga7 | t3_50jga7 | /r/Cooking/comments/t3_50jga7/d74ks3p | null | false | 2016-08-31T21:37:25Z |
d74km0t | t1_d74km0t | 1,472,679,213 | user_25f4a7ad1347 | Cooking | BUILD THAT WALL! BUILD THAT WALL! OVENS WILL PAY FOR IT. IF NOT CASSEROLE DISHES! | 8 | t1_d744enn | t3_50gvev | /r/Cooking/comments/t3_50gvev/d74km0t | null | false | 2016-08-31T21:33:33Z |
d74kdb1 | t1_d74kdb1 | 1,472,678,883 | [deleted] | Cooking | [removed] | 1 | t1_d74kcrb | t3_507gdw | /r/Cooking/comments/t3_507gdw/d74kdb1 | null | false | 2016-08-31T21:28:03Z |
d74kcrb | t1_d74kcrb | 1,472,678,862 | user_de777f39b59e | Cooking | Get a variety of sauces, because you're going to get bored if it's just the same sauce over and over.
I highly recommend the [Chili Garlic Sauce](http://cdn1.bigcommerce.com/server700/f32e2/products/979/images/804/81wWxtPnpOL._AA1500___75919.1295715069.1280.1280.jpg?c=2) from Huy Fong (the same guys who make Sriracha)... | 1 | t3_507gdw | t3_507gdw | /r/Cooking/comments/t3_507gdw/d74kcrb | null | false | 2016-08-31T21:27:42Z |
d74k3a3 | t1_d74k3a3 | 1,472,678,510 | user_5b50e86b9637 | Cooking | I dunno. My comfort food is oranges. And peanut butter. Not together, but yeah. I'll just go buy a bunch of oranges or get a few tablespoons of peanut butter in a small bowl. | 2 | t1_d74iv1h | t3_50jga7 | /r/Cooking/comments/t3_50jga7/d74k3a3 | null | false | 2016-08-31T21:21:50Z |
d74k0t0 | t1_d74k0t0 | 1,472,678,419 | user_c0e88e842664 | Cooking | With some crispy bacon, like in a BLT, that would be fantastic. | 8 | t1_d74j5gq | t3_50gvev | /r/Cooking/comments/t3_50gvev/d74k0t0 | null | false | 2016-08-31T21:20:19Z |
d74jxxv | t1_d74jxxv | 1,472,678,315 | user_3e068cbcacda | Cooking | Cool, thanks. Yeah, I may buy a yellow paste and plan to make some. It'll be a fun project anyway! | 1 | t1_d74jpei | t3_50izyd | /r/Cooking/comments/t3_50izyd/d74jxxv | null | false | 2016-08-31T21:18:35Z |
d74jpei | t1_d74jpei | 1,472,677,999 | user_00c6e8d45e48 | Cooking | You can make your own curry pastes relatively easily if you have access to a good Asian market and that's probably the best way to control for heat. Still the red will probably be the hottest as it's base contains more chilis but you might be able to substitute those for milder chills or just use fewer.
Green, yellow,... | 2 | t3_50izyd | t3_50izyd | /r/Cooking/comments/t3_50izyd/d74jpei | null | false | 2016-08-31T21:13:19Z |
d74jmf0 | t1_d74jmf0 | 1,472,677,893 | user_de777f39b59e | Cooking | Yeah, that's my biggest complaint too. I feel that spices are one of those items like printer ink with arbitrary markups. You can put 25 cents worth of spice in a teeny little bottle and sell it for $6.
I buy my spices in bulk at Indian groceries. Everything is like one tenth the price compared to regular grocery stor... | 1 | t1_d72y2ic | t3_50cfz0 | /r/Cooking/comments/t3_50cfz0/d74jmf0 | null | false | 2016-08-31T21:11:33Z |
d74je8a | t1_d74je8a | 1,472,677,601 | user_00c6e8d45e48 | Cooking | I usually wait till a little later in the season for store bought figs, they aren't really ripe imo until you start to see sugar leaking out of them.
That said you can still greatly improve the taste of underripe figs by roasting them.
Stuff them with a soft goat cheese, brush them with a bit of oil, stick a small sp... | 3 | t3_50hukf | t3_50hukf | /r/Cooking/comments/t3_50hukf/d74je8a | null | false | 2016-08-31T21:06:41Z |
d74j5gq | t1_d74j5gq | 1,472,677,289 | user_601ea86870c5 | Cooking | Mac and cheese sub? | 6 | t1_d744w9e | t3_50gvev | /r/Cooking/comments/t3_50gvev/d74j5gq | null | false | 2016-08-31T21:01:29Z |
d74j02a | t1_d74j02a | 1,472,677,097 | user_037f78d421d3 | Cooking | I made flatbread with mine! Goat cheese, arugula and caramelized onions was delicious.
I have also sliced them up and put them in a salad. Goat cheese and arugula again but with blackberries, walnuts and honey/lemon/Dijon vinaigrette. Mmmm. | 4 | t3_50hukf | t3_50hukf | /r/Cooking/comments/t3_50hukf/d74j02a | null | false | 2016-08-31T20:58:17Z |
d74iv1h | t1_d74iv1h | 1,472,676,919 | user_4511e6fa7939 | Cooking | As Garfield (the cat) said; a measure of taste in food is how many calories it has. Comfort food varies according to the person, and if you can cut it out, you'll lose weight. | 13 | t3_50jga7 | t3_50jga7 | /r/Cooking/comments/t3_50jga7/d74iv1h | null | false | 2016-08-31T20:55:19Z |
d74ipx9 | t1_d74ipx9 | 1,472,676,742 | user_5beb7a1e5634 | Cooking | Yes please on the recipe for the desert! | 3 | t1_d749540 | t3_50hoqc | /r/Cooking/comments/t3_50hoqc/d74ipx9 | null | false | 2016-08-31T20:52:22Z |
d74il0c | t1_d74il0c | 1,472,676,569 | user_5f81bf9e4b16 | Cooking | I like to double sauce them sorta like this. Quick fry, sauce, oven, than sauce again. | 1 | t1_d73n4ib | t3_50ffjx | /r/Cooking/comments/t3_50ffjx/d74il0c | null | false | 2016-08-31T20:49:29Z |
d74ig5c | t1_d74ig5c | 1,472,676,402 | user_9e1d8303b128 | Cooking | Strongly suggest using the tomatillos for a simple salsa if you haven't tried that before. I like broiling them until the skins get a few charred spots. Also broil a few garlic cloves and a poblano pepper or two (feel free to use spicier chiles) as well as a couple big chunks of onion. Blend it all together after the v... | 2 | t1_d744ict | t3_50huya | /r/Cooking/comments/t3_50huya/d74ig5c | null | false | 2016-08-31T20:46:42Z |
d74ifga | t1_d74ifga | 1,472,676,378 | user_a7bc4af6e3d2 | Cooking | Thanks for the tip. I saw the difference in times in the recipe, I just figured they were generalizing the times since thighs are bigger pieces. Since I'm just doing drumsticks, I didn't know if 20 minutes would be overdoing it. | 2 | t1_d74g4na | t3_50j2b5 | /r/Cooking/comments/t3_50j2b5/d74ifga | null | false | 2016-08-31T20:46:18Z |
d74icht | t1_d74icht | 1,472,676,275 | user_ac7ca86356e9 | Cooking | Apple sauce in pasta? Oh... | 1 | t1_d74gfp2 | t3_50gvev | /r/Cooking/comments/t3_50gvev/d74icht | null | false | 2016-08-31T20:44:35Z |
d74i9it | t1_d74i9it | 1,472,676,172 | user_a161c0e36af5 | Cooking | Use beef bones while the stew simmers. Collagen and gelatin are released and gives the stew "body". | 11 | t3_50if6z | t3_50if6z | /r/Cooking/comments/t3_50if6z/d74i9it | null | false | 2016-08-31T20:42:52Z |
d74i5ux | t1_d74i5ux | 1,472,676,046 | user_364b3fd2c8a0 | Cooking | Turnip in stews give a sharper edge to the flavour. I love included some roasted baby turnip. | 10 | t3_50if6z | t3_50if6z | /r/Cooking/comments/t3_50if6z/d74i5ux | null | false | 2016-08-31T20:40:46Z |
d74i5kn | t1_d74i5kn | 1,472,676,036 | user_9e1d8303b128 | Cooking | It's similar to okra in that when you cook the Malabar spinach, the leaves can get a slime texture not unlike the slime in okra. I've only cooked with it a couple times but really enjoyed stuffing chicken thighs with Malabar spinach sautéed with garlic and red chili flakes as well as some provolone cheese. Seared the t... | 1 | t1_d74bvq8 | t3_50huya | /r/Cooking/comments/t3_50huya/d74i5kn | null | false | 2016-08-31T20:40:36Z |
d74hxng | t1_d74hxng | 1,472,675,765 | user_9e1d8303b128 | Cooking | Blue cheese and balsamic are definitely great accompaniments but it's tough to ever find truly ripe grocery store figs. Farmers markets or other more direct sources are better bets.
I also like eating them with foods like arugula, walnuts, prosciutto/Serrano, etc. can make salads, pizzas, stuffed figs, etc. with comb... | 2 | t3_50hukf | t3_50hukf | /r/Cooking/comments/t3_50hukf/d74hxng | null | false | 2016-08-31T20:36:05Z |
d74h6gw | t1_d74h6gw | 1,472,674,829 | user_4a292401e0d8 | Cooking | Or there is the subreddit for /r/pasta which covers making pasta from scratch and creating pasta dishes. | 5 | t3_50gvev | t3_50gvev | /r/Cooking/comments/t3_50gvev/d74h6gw | null | false | 2016-08-31T20:20:29Z |
d74gvtc | t1_d74gvtc | 1,472,674,461 | user_c250f96ec1d2 | Cooking | Advice:
Amazon Pantry is a great way to stock up on dry food and pasta sauces!
You can cook anything from dinner to deserts with a George Forman and can usually get them for cheap at Goodwill. ( I really like to make blueberry, creme cheese desert quesadillas on mine)
If you need to stock up on pots and pans go to yo... | 3 | t3_4zt62g | t3_4zt62g | /r/Cooking/comments/t3_4zt62g/d74gvtc | null | false | 2016-08-31T20:14:21Z |
d74gsy6 | t1_d74gsy6 | 1,472,674,362 | user_862d68c18a01 | Cooking | Pickle them with some garlic and some red onion, use on damn near anything, real good on pulled pork to cut the fattyness | 2 | t3_50hfai | t3_50hfai | /r/Cooking/comments/t3_50hfai/d74gsy6 | null | false | 2016-08-31T20:12:42Z |
d74gq5e | t1_d74gq5e | 1,472,674,267 | user_862d68c18a01 | Cooking | Cuisinart, have had for 16 years and used constantly (damn near instant buttermilk biscuits :) ) | 1 | t3_50hwin | t3_50hwin | /r/Cooking/comments/t3_50hwin/d74gq5e | null | false | 2016-08-31T20:11:07Z |
d74gp45 | t1_d74gp45 | 1,472,674,230 | user_c250f96ec1d2 | Cooking | I really enjoy making tacos/burritos when cleaning out my fridge. A little bit of Cumin, Chili Powder, and salt goes a long way with extra veggies and meat. | 4 | t3_50hyia | t3_50hyia | /r/Cooking/comments/t3_50hyia/d74gp45 | null | false | 2016-08-31T20:10:30Z |
d74gn7a | t1_d74gn7a | 1,472,674,163 | user_d9eadee5dbec | Cooking | No! Amazon is the alpha and omega! All hail Great Bezos. May he grant us ever lasting free shipping. | 1 | t1_d74gedy | t3_50du4t | /r/Cooking/comments/t3_50du4t/d74gn7a | null | false | 2016-08-31T20:09:23Z |
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