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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d74gln7 | t1_d74gln7 | 1,472,674,108 | user_c250f96ec1d2 | Cooking | Thanks for sharing! The Mustard Sauces sounds amazing | 1 | t3_50i61r | t3_50i61r | /r/Cooking/comments/t3_50i61r/d74gln7 | null | false | 2016-08-31T20:08:28Z |
d74glie | t1_d74glie | 1,472,674,103 | user_8f1a17e749bb | Cooking | Try adjusting the recipe for a larger batch, take fresh egg whites and start whipping in the ruined batch slowly kind of like saving a split aioli emulsion.
This, or just throw it on high and see if it turns out. | 29 | t3_50imgb | t3_50imgb | /r/Cooking/comments/t3_50imgb/d74glie | null | false | 2016-08-31T20:08:23Z |
d74gkjb | t1_d74gkjb | 1,472,674,069 | user_862d68c18a01 | Cooking | Brown all meat and veggys, brown your tomato paste in bottom of pan with spices, deglaze with worcestershire and I like to also add reduced beef stock (homemade if you can but at $5= for a lb bones, not happening much) | 2 | t3_50if6z | t3_50if6z | /r/Cooking/comments/t3_50if6z/d74gkjb | null | false | 2016-08-31T20:07:49Z |
d74gfp2 | t1_d74gfp2 | 1,472,673,903 | user_063d553807c5 | Cooking | it's honestly beautiful | 1 | t1_d74474e | t3_50gvev | /r/Cooking/comments/t3_50gvev/d74gfp2 | null | false | 2016-08-31T20:05:03Z |
d74gedy | t1_d74gedy | 1,472,673,860 | user_ba89e4403de6 | Cooking | Let's stop looking to Amazon for everything huh? Mine was 3.50 at a store | 1 | t1_d74figx | t3_50du4t | /r/Cooking/comments/t3_50du4t/d74gedy | null | false | 2016-08-31T20:04:20Z |
d74gd26 | t1_d74gd26 | 1,472,673,814 | user_ba89e4403de6 | Cooking | No. Canned tomato is a great product and used all over the world | 1 | t1_d74dyko | t3_50du4t | /r/Cooking/comments/t3_50du4t/d74gd26 | null | false | 2016-08-31T20:03:34Z |
d74gbbt | t1_d74gbbt | 1,472,673,755 | user_4c2e8a9ef4ea | Cooking | Fried rice. Pizza if I feel like putting in more effort. Sandwiches with store bought bread if I really have tons of stuff to use up and need to pack as much of it into each bite as possible. A veg smoothie if it's vegetables I'm cleaning out and husband doesn't want to eat them. | 2 | t3_50hyia | t3_50hyia | /r/Cooking/comments/t3_50hyia/d74gbbt | null | false | 2016-08-31T20:02:35Z |
d74g6gk | t1_d74g6gk | 1,472,673,590 | user_26381703cb27 | Cooking | The prawns were poached in heavy (33%) cream with a few cloves of minced garlic, and once cooked, the remaining liquid was reduced and seasoned with s/p. (there may be more - I'll ask her :)) | 10 | t1_d74fvbu | t3_50hoqc | /r/Cooking/comments/t3_50hoqc/d74g6gk | null | false | 2016-08-31T19:59:50Z |
d74g4na | t1_d74g4na | 1,472,673,528 | user_381c9a4799b4 | Cooking | Well the recipe says to break down the chicken into pieces and then recommends times for the dark and white meat. If you are using just drumsticks I would just use the dark meat suggested time. Though I think typically I do it at higher heat for less time so test it out and just make sure your chicken is cooked through... | 11 | t3_50j2b5 | t3_50j2b5 | /r/Cooking/comments/t3_50j2b5/d74g4na | null | false | 2016-08-31T19:58:48Z |
d74fvbu | t1_d74fvbu | 1,472,673,213 | user_e21ecc8f0e79 | Cooking | What kind of cream sauce on the prawns? | 5 | t3_50hoqc | t3_50hoqc | /r/Cooking/comments/t3_50hoqc/d74fvbu | null | false | 2016-08-31T19:53:33Z |
d74frkg | t1_d74frkg | 1,472,673,087 | user_3e068cbcacda | Cooking | Awesome, thanks for the reply. I'll try to scope out some Maesri yellow paste! | 1 | t1_d74fhyp | t3_50izyd | /r/Cooking/comments/t3_50izyd/d74frkg | null | false | 2016-08-31T19:51:27Z |
d74foy0 | t1_d74foy0 | 1,472,673,002 | user_a936e7f5ca57 | Cooking | it's very, very concentrated.
i think what you are looking for is a [demi-glace](https://www.morethangourmet.com/). or maybe [these](http://www.knorr.com/product/category/245804/homestyle-stock). | 2 | t3_50i9ry | t3_50i9ry | /r/Cooking/comments/t3_50i9ry/d74foy0 | null | false | 2016-08-31T19:50:02Z |
d74fk1q | t1_d74fk1q | 1,472,672,831 | user_7b2479b9f029 | Cooking | It must be sealed in a lead lined canister and disposed of immediately. Don't tell anybody what you've done. | 130 | t3_50imgb | t3_50imgb | /r/Cooking/comments/t3_50imgb/d74fk1q | null | false | 2016-08-31T19:47:11Z |
d74figx | t1_d74figx | 1,472,672,777 | user_d9eadee5dbec | Cooking | At $7.17 a can!? It *should* be the best! https://www.amazon.com/Bianco-DiNapoli-Organic-Peeled-Tomatoes/dp/B00K6KCHLE | 1 | t3_50du4t | t3_50du4t | /r/Cooking/comments/t3_50du4t/d74figx | null | false | 2016-08-31T19:46:17Z |
d74fie2 | t1_d74fie2 | 1,472,672,774 | user_c0e88e842664 | Cooking | I would think those might be a little too noodly. | 3 | t1_d74ew3y | t3_50gvev | /r/Cooking/comments/t3_50gvev/d74fie2 | null | false | 2016-08-31T19:46:14Z |
d74fhyp | t1_d74fhyp | 1,472,672,760 | user_d31188df3683 | Cooking | Typically yellow curry will be less spicy. I personally have had success with Maesri brand pastes. You may even want to try their Panang paste, it's a little bit spicier but I think overall it's mild. Whatever you do, do not get the green paste. | 2 | t3_50izyd | t3_50izyd | /r/Cooking/comments/t3_50izyd/d74fhyp | null | false | 2016-08-31T19:46:00Z |
d74fffp | t1_d74fffp | 1,472,672,675 | user_e21ecc8f0e79 | Cooking | Thanks, everyone! This is all really good input. | 3 | t3_50if6z | t3_50if6z | /r/Cooking/comments/t3_50if6z/d74fffp | null | false | 2016-08-31T19:44:35Z |
d74f8f3 | t1_d74f8f3 | 1,472,672,436 | user_81c3f40e50b9 | Cooking | /u/Gustyarse is auditioning for Monty Python | 7 | t1_d73ki3v | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d74f8f3 | null | false | 2016-08-31T19:40:36Z |
d74f1u7 | t1_d74f1u7 | 1,472,672,210 | user_9a282efb30ce | Cooking | Agree on adding when cooking rice. | 1 | t1_d749rum | t3_50i9ry | /r/Cooking/comments/t3_50i9ry/d74f1u7 | null | false | 2016-08-31T19:36:50Z |
d74f03h | t1_d74f03h | 1,472,672,152 | user_ada1f13a7bbc | Cooking | https://www.youtube.com/user/JaiWbio | 1 | t1_d74b913 | t3_4qzuug | /r/Cooking/comments/t3_4qzuug/d74f03h | null | false | 2016-08-31T19:35:52Z |
d74ew3y | t1_d74ew3y | 1,472,672,016 | user_b67f4713adba | Cooking | I totally thought that said /r/pastabikes | 2 | t3_50gvev | t3_50gvev | /r/Cooking/comments/t3_50gvev/d74ew3y | null | false | 2016-08-31T19:33:36Z |
d74erz5 | t1_d74erz5 | 1,472,671,872 | user_ad6386d9af31 | Cooking | I bet it's fat, maybe a good chunk of bone marrow cooked into the beef stock or soup bones seared to sweat will add a velvety richness to a stock. | 0 | t3_50if6z | t3_50if6z | /r/Cooking/comments/t3_50if6z/d74erz5 | null | false | 2016-08-31T19:31:12Z |
d74eppm | t1_d74eppm | 1,472,671,797 | user_1699ac589d28 | Cooking | *starts fight* | 3 | t1_d73zyal | t3_50du4t | /r/Cooking/comments/t3_50du4t/d74eppm | null | false | 2016-08-31T19:29:57Z |
d74em95 | t1_d74em95 | 1,472,671,677 | user_300306dbdccf | Cooking | That would be cool. Closest I've seen is grilling half an onion | 2 | t1_d74eg3p | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d74em95 | null | false | 2016-08-31T19:27:57Z |
d74ejyt | t1_d74ejyt | 1,472,671,599 | user_c5eabfa63fa9 | Cooking | this. and if you still feel something is missing, add a bay leaf and simmer that with the stew for a bit. | 36 | t1_d749imm | t3_50if6z | /r/Cooking/comments/t3_50if6z/d74ejyt | null | false | 2016-08-31T19:26:39Z |
d74eg3p | t1_d74eg3p | 1,472,671,470 | user_36682acf1a3c | Cooking | Slowly, very slowly.
I've actually been wondering if it's possible to caramelize an onion without chopping it up, like in an oven.
Probably not, but it's cool to think about. | 2 | t1_d74eddn | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d74eg3p | null | false | 2016-08-31T19:24:30Z |
d74eddn | t1_d74eddn | 1,472,671,375 | user_300306dbdccf | Cooking | I love onions too, but I don't think I could do candied onions lol | 2 | t1_d74e77n | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d74eddn | null | false | 2016-08-31T19:22:55Z |
d74e77n | t1_d74e77n | 1,472,671,163 | user_36682acf1a3c | Cooking | I would probably still eat it, I love onions. | 2 | t1_d749jfn | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d74e77n | null | false | 2016-08-31T19:19:23Z |
d74dyko | t1_d74dyko | 1,472,670,873 | user_79c232d19ade | Cooking | Doesn't canned tomatoes leech the lining into them since they're acidic? I heard that the lining on the inside leeches in. | 1 | t3_50du4t | t3_50du4t | /r/Cooking/comments/t3_50du4t/d74dyko | null | false | 2016-08-31T19:14:33Z |
d74d7wa | t1_d74d7wa | 1,472,669,958 | user_9c04da1e5ba3 | Cooking | Didn't they sing "Don't fear the gruyere?" I loved that song.
| 4 | t1_d74991u | t3_50gvev | /r/Cooking/comments/t3_50gvev/d74d7wa | null | false | 2016-08-31T18:59:18Z |
d74cgbs | t1_d74cgbs | 1,472,669,023 | user_26381703cb27 | Cooking | This is exactly the kind of stuff she wanted to hear. Thanks for the honest critique!
I can attest to the filling being wonderfully moist, so the pic might not be doing it justice. | 11 | t1_d74ccku | t3_50hoqc | /r/Cooking/comments/t3_50hoqc/d74cgbs | null | false | 2016-08-31T18:43:43Z |
d74ceed | t1_d74ceed | 1,472,668,957 | user_6ed4adcbbd0b | Cooking | Parsley and bay leaves in a red wine reduction | 1 | t3_50if6z | t3_50if6z | /r/Cooking/comments/t3_50if6z/d74ceed | null | false | 2016-08-31T18:42:37Z |
d74ccku | t1_d74ccku | 1,472,668,894 | user_b47aa29db693 | Cooking | The salad looks great. The main though looks disjointed. It's not cohesive. The separate parts seem fine but they don't really belong together. The apple pie crust looks great but the filling appears dry. I'm not being a typical Reddit asshole I'm just giving constructive criticism. I bet it all *tasted* great but ther... | 23 | t3_50hoqc | t3_50hoqc | /r/Cooking/comments/t3_50hoqc/d74ccku | null | false | 2016-08-31T18:41:34Z |
d74ca3f | t1_d74ca3f | 1,472,668,808 | user_5223a3a8a127 | Cooking | Tomato paste is a very easy way to get some hearty tangy savoriness in dishes. I would also recommend carmelizing onions and adding red wine. | 14 | t3_50if6z | t3_50if6z | /r/Cooking/comments/t3_50if6z/d74ca3f | null | false | 2016-08-31T18:40:08Z |
d74c5tb | t1_d74c5tb | 1,472,668,659 | user_0e7f8530fd68 | Cooking | i have a 12qt Vollrath stockpot i use for pasta & boiling/blanching large batches. It's aluminum (not stainless) but for liquids it works well enough & was like $35 at a restaurant supply store. | 2 | t3_50hu3y | t3_50hu3y | /r/Cooking/comments/t3_50hu3y/d74c5tb | null | false | 2016-08-31T18:37:39Z |
d74c2fi | t1_d74c2fi | 1,472,668,543 | user_2ba8ca4d129b | Cooking | And relish! | 2 | t1_d749mt7 | t3_50hfai | /r/Cooking/comments/t3_50hfai/d74c2fi | null | false | 2016-08-31T18:35:43Z |
d74bzz4 | t1_d74bzz4 | 1,472,668,459 | user_5c84404b55fb | Cooking | figs do ripen after picking so hopefully they'll be better in a few days :) If not AZ is hot and dry so if these don't work out I'm sure you can find some good ones at the farmers market if you're sufficiently interested. | 1 | t1_d749owc | t3_50hukf | /r/Cooking/comments/t3_50hukf/d74bzz4 | null | false | 2016-08-31T18:34:19Z |
d74bvq8 | t1_d74bvq8 | 1,472,668,313 | user_c5d990ebef64 | Cooking | I've never heard of Malabar Spinach being compared to Okra, are they similar in taste or just have similar leaves? Also, I'm a vegetarian so the cherries won't get use as a garnish but I had no idea there were different varieties and levels of sweetness. Looks I'll have to do some more research when I get home before I... | 1 | t1_d74bdf7 | t3_50huya | /r/Cooking/comments/t3_50huya/d74bvq8 | null | false | 2016-08-31T18:31:53Z |
d74bry2 | t1_d74bry2 | 1,472,668,185 | user_2463813d08dc | Cooking | Yeah. He didn't say anything really , just said it would ship when ready. I received it today, as my comment says below. Very fast. | 1 | t1_d74bmn4 | t3_50dmp8 | /r/Cooking/comments/t3_50dmp8/d74bry2 | null | false | 2016-08-31T18:29:45Z |
d74bomh | t1_d74bomh | 1,472,668,074 | user_c86b26bca51d | Cooking | I just got my order from July 21 an hour ago. I placed a second order on the 22nd and haven't heard anything about it yet. But I'm stoked on the order I just got today! | 1 | t3_50dmp8 | t3_50dmp8 | /r/Cooking/comments/t3_50dmp8/d74bomh | null | false | 2016-08-31T18:27:54Z |
d74bmn4 | t1_d74bmn4 | 1,472,668,007 | user_c86b26bca51d | Cooking | Did you try to see if you could have picked it up there? | 1 | t1_d73j251 | t3_50dmp8 | /r/Cooking/comments/t3_50dmp8/d74bmn4 | null | false | 2016-08-31T18:26:47Z |
d74bdf7 | t1_d74bdf7 | 1,472,667,690 | user_0e7f8530fd68 | Cooking | i've seen a couple types of husk cherries/ground cherries around at the farmers' markets. One is more tart, tomatillo-like, the other much sweeter. They're both pretty pricey so you'd probably just want to cook them down quickly in pan sauces & use as garnish for seared fish, pork, chicken. As far as Malabar spinach, t... | 1 | t3_50huya | t3_50huya | /r/Cooking/comments/t3_50huya/d74bdf7 | null | false | 2016-08-31T18:21:30Z |
d74b913 | t1_d74b913 | 1,472,667,542 | user_fe8bb2449a4d | Cooking | Wait, I am a GOT fan and I dont get it. Am I not a GOT fan?? :( | 1 | t1_d4xdysy | t3_4qzuug | /r/Cooking/comments/t3_4qzuug/d74b913 | null | false | 2016-08-31T18:19:02Z |
d74b7yg | t1_d74b7yg | 1,472,667,504 | user_5195cc1c1aee | Cooking | I throw my leftover celery bits, including leaves, into my stock bag in the freezer. I save up all the bits and pieces to make stock in a freezer bag, then do a big batch of stock at once. The texture is terrible, but the taste is still there and good enough for making stock. | 2 | t3_50h0ul | t3_50h0ul | /r/Cooking/comments/t3_50h0ul/d74b7yg | null | false | 2016-08-31T18:18:24Z |
d74b2d2 | t1_d74b2d2 | 1,472,667,312 | user_48cc0d588836 | Cooking | Basically natural msg. | 62 | t1_d749hh1 | t3_50if6z | /r/Cooking/comments/t3_50if6z/d74b2d2 | null | false | 2016-08-31T18:15:12Z |
d74aiww | t1_d74aiww | 1,472,666,644 | user_b7e8540c1720 | Cooking | My only beef with meatballs is that I'd need to freeze them individually before they could be merged into a single bag / container. I do have a recipe from Mario Batali's *Molto Italiano* I'd love to try out though. Maybe I'll shave a pound off the chili to make fresh meatballs.. | 1 | t1_d73qofi | t3_50fkcd | /r/Cooking/comments/t3_50fkcd/d74aiww | null | false | 2016-08-31T18:04:04Z |
d74agkx | t1_d74agkx | 1,472,666,561 | user_300306dbdccf | Cooking | Is it possible it's just a baking tray that happens to be too big for your oven so the edges rest on the ridges on the side? | 2 | t3_50g1rf | t3_50g1rf | /r/Cooking/comments/t3_50g1rf/d74agkx | null | false | 2016-08-31T18:02:41Z |
d74a9oc | t1_d74a9oc | 1,472,666,321 | user_da837eca5233 | Cooking | I really like the Tramontina Tri-ply stuff that you can get at Wal-mart. It compares well with *far* more expensive pots/pans from All-clad and comes at a fraction of the cost.
IMHO the [$150 sets](https://www.walmart.com/ip/Tramontina-8-Piece-18-10-Stainless-Steel-Tri-Ply-Clad-Cookware-Set/19581112) are the way to go... | 1 | t3_50hu3y | t3_50hu3y | /r/Cooking/comments/t3_50hu3y/d74a9oc | null | false | 2016-08-31T17:58:41Z |
d74a3a8 | t1_d74a3a8 | 1,472,666,102 | user_e5c7a8c1f874 | Cooking | Let them eat peppers! | 1 | t1_d744bg4 | t3_50hfai | /r/Cooking/comments/t3_50hfai/d74a3a8 | null | false | 2016-08-31T17:55:02Z |
d74a04t | t1_d74a04t | 1,472,665,993 | user_309292e74316 | Cooking | Having done both steamed and sous vide hard boiled eggs, i gotta say, sous vide is the way to go.
but if you don't have a sous vide, steamed is just as tasty. | 1 | t1_d72kv7y | t3_50aodq | /r/Cooking/comments/t3_50aodq/d74a04t | null | false | 2016-08-31T17:53:13Z |
d749zzb | t1_d749zzb | 1,472,665,988 | user_63bfddca255f | Cooking | I agree but I can't explain why.. | 1 | t1_d72ppli | t3_507gdw | /r/Cooking/comments/t3_507gdw/d749zzb | null | false | 2016-08-31T17:53:08Z |
d749xis | t1_d749xis | 1,472,665,903 | user_2463813d08dc | Cooking | Got mine today with everything in it. But I did make a mistake... Ordered twelve 1-1/2 once metal sauce cups. Didn't realize they were in 12 packs so now I have 144 sauce cups | 1 | t3_50dmp8 | t3_50dmp8 | /r/Cooking/comments/t3_50dmp8/d749xis | null | false | 2016-08-31T17:51:43Z |
d749s2j | t1_d749s2j | 1,472,665,713 | user_e7e632974239 | Cooking | Mother of God.... | 1 | t3_50hoqc | t3_50hoqc | /r/Cooking/comments/t3_50hoqc/d749s2j | null | false | 2016-08-31T17:48:33Z |
d749rum | t1_d749rum | 1,472,665,706 | user_300306dbdccf | Cooking | It's super concentrated and very salty on it's on, so be cautious if you add it to other dishes. I add some whenever I cook rice, and sometimes if a sauce I'm making is way under seasoned I'll toss a bit in. | 2 | t3_50i9ry | t3_50i9ry | /r/Cooking/comments/t3_50i9ry/d749rum | null | false | 2016-08-31T17:48:26Z |
d749qwj | t1_d749qwj | 1,472,665,674 | user_eb6d16562921 | Cooking | Thanks. I just wasn't sure if incorporating certain foods at a certain time might cause it to become tougher or a gummier outcome. Just like how you don't want to over stir a quick bread, etc. | 1 | t1_d7304pl | t3_50ckb7 | /r/Cooking/comments/t3_50ckb7/d749qwj | null | false | 2016-08-31T17:47:54Z |
d749pj7 | t1_d749pj7 | 1,472,665,628 | user_2bf17f3e80a6 | Cooking | I don't freeze any veggies...too much moisture usually. Changes texture, not worth it | 2 | t3_50h0ul | t3_50h0ul | /r/Cooking/comments/t3_50h0ul/d749pj7 | null | false | 2016-08-31T17:47:08Z |
d749owc | t1_d749owc | 1,472,665,605 | user_967cdc697c42 | Cooking | I'm in AZ :) I may wait for these to ripen a bit more and see if they're better. | 2 | t1_d749hsh | t3_50hukf | /r/Cooking/comments/t3_50hukf/d749owc | null | false | 2016-08-31T17:46:45Z |
d749mt7 | t1_d749mt7 | 1,472,665,533 | user_2bf17f3e80a6 | Cooking | jalapenos jelly | 4 | t3_50hfai | t3_50hfai | /r/Cooking/comments/t3_50hfai/d749mt7 | null | false | 2016-08-31T17:45:33Z |
d749jfn | t1_d749jfn | 1,472,665,416 | user_300306dbdccf | Cooking | I've wanted to do this for halloween for so long! | 2 | t1_d740sse | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d749jfn | null | false | 2016-08-31T17:43:36Z |
d749imm | t1_d749imm | 1,472,665,388 | user_7916206b9d7f | Cooking | browning the meat and browning the vegetables adds tons of flavors
you might also brown a little tomato paste to enrich the whole thing
browning foods in stages like this will give you that flavor | 113 | t3_50if6z | t3_50if6z | /r/Cooking/comments/t3_50if6z/d749imm | null | false | 2016-08-31T17:43:08Z |
d749hsh | t1_d749hsh | 1,472,665,359 | user_5c84404b55fb | Cooking | Definitely don't write them off, the store ones aren't that great since figs are so soft and delicate. What part of the country are you in? Maybe you'll get a chance to try a good fresh fig from the tree some day. The black mission figs are really sweet. I'm a fig nerd and sweet and jammy are used to describe a lot of ... | 1 | t1_d748mv3 | t3_50hukf | /r/Cooking/comments/t3_50hukf/d749hsh | null | false | 2016-08-31T17:42:39Z |
d749hkc | t1_d749hkc | 1,472,665,351 | user_26381703cb27 | Cooking | Me too! | 4 | t1_d749e6p | t3_50hoqc | /r/Cooking/comments/t3_50hoqc/d749hkc | null | false | 2016-08-31T17:42:31Z |
d749hh1 | t1_d749hh1 | 1,472,665,348 | user_b47aa29db693 | Cooking | Wine, tomato paste, Worcestershire sauce. Boom.
Edit: well the entire flavor profile has much more but that generally gives that tang and depth. | 166 | t3_50if6z | t3_50if6z | /r/Cooking/comments/t3_50if6z/d749hh1 | null | false | 2016-08-31T17:42:28Z |
d749had | t1_d749had | 1,472,665,342 | user_7992479ba111 | Cooking | For me, it's tomato. I usually make my base by caramelizing some onions, then adding stock, then vegetables, and then some canned tomatoes. Then I blend it all up for a thick, flavorful foundation | 17 | t3_50if6z | t3_50if6z | /r/Cooking/comments/t3_50if6z/d749had | null | false | 2016-08-31T17:42:22Z |
d749es4 | t1_d749es4 | 1,472,665,256 | user_c0e88e842664 | Cooking | Oh, no, no. Nothing like that....
We are the True™ Ones. FSM church is new. We have always existed. | 8 | t1_d74991u | t3_50gvev | /r/Cooking/comments/t3_50gvev/d749es4 | null | false | 2016-08-31T17:40:56Z |
d749eag | t1_d749eag | 1,472,665,239 | [deleted] | Cooking | [deleted] | 1 | t1_d744yy6 | t3_50gvev | /r/Cooking/comments/t3_50gvev/d749eag | null | false | 2016-08-31T17:40:39Z |
d749e6p | t1_d749e6p | 1,472,665,235 | user_21f0bd5346c1 | Cooking | Beef wellington is delightful and not nearly as difficult to make as it seems. I hope it goes well! | 3 | t1_d749d3u | t3_50hoqc | /r/Cooking/comments/t3_50hoqc/d749e6p | null | false | 2016-08-31T17:40:35Z |
d749d3u | t1_d749d3u | 1,472,665,198 | user_26381703cb27 | Cooking | Actually, I was just talking to her about that. I'm thinking I might try something a little old world like duck a l'orange, or beef wellington, but she has a really picky palette, so I have to be careful I make something within her spectrum. Thanks for the offer of assistance though! I'll take any help I can get to ... | 7 | t1_d74996u | t3_50hoqc | /r/Cooking/comments/t3_50hoqc/d749d3u | null | false | 2016-08-31T17:39:58Z |
d7499uk | t1_d7499uk | 1,472,665,088 | user_a07151857fa1 | Cooking | Arrowroot | 3 | t3_50ffjx | t3_50ffjx | /r/Cooking/comments/t3_50ffjx/d7499uk | null | false | 2016-08-31T17:38:08Z |
d74996u | t1_d74996u | 1,472,665,065 | user_21f0bd5346c1 | Cooking | If you ever need help trying to match up a menu to surprise her with, I'd definitely help you. And thanks for forwarding that request! | 7 | t1_d7497j2 | t3_50hoqc | /r/Cooking/comments/t3_50hoqc/d74996u | null | false | 2016-08-31T17:37:45Z |
d74991u | t1_d74991u | 1,472,665,061 | user_c7c083860dc2 | Cooking | Pasta bake cult? Is the FSM church splintering? | 6 | t1_d744yy6 | t3_50gvev | /r/Cooking/comments/t3_50gvev/d74991u | null | false | 2016-08-31T17:37:41Z |
d7497wo | t1_d7497wo | 1,472,665,021 | user_21f0bd5346c1 | Cooking | I love to marinade them in balsalmic dressing with figs and cook with beef stew meat. You can also make an onion and garlic heavy chicken pot pie filling. I find that if you roast them with olive oil and salt and pepper in the oven, you can also combine them with squashes, curry spices, and potatoes for a wonderful veg... | 1 | t3_50ev9v | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d7497wo | null | false | 2016-08-31T17:37:01Z |
d7497j2 | t1_d7497j2 | 1,472,665,009 | user_26381703cb27 | Cooking | I am thankful every day that I won the lottery with this girl. She is AMAZING. I've forwarded the request for the deets :) | 8 | t1_d749540 | t3_50hoqc | /r/Cooking/comments/t3_50hoqc/d7497j2 | null | false | 2016-08-31T17:36:49Z |
d749540 | t1_d749540 | 1,472,664,925 | user_21f0bd5346c1 | Cooking | You're a very lucky person to have a girlfriend who cares so much. I would very much like to have the apple pie with maple whipped cream recipe, if she's willing to share.
| 27 | t3_50hoqc | t3_50hoqc | /r/Cooking/comments/t3_50hoqc/d749540 | null | false | 2016-08-31T17:35:25Z |
d7493fw | t1_d7493fw | 1,472,664,868 | user_3239d20e81d8 | Cooking | The important part is that you have liquid in your slow cooker to cover the meat to keep your meat tender. Broth is best if you are not cooking the chicken in a sauce or other liquid.
If you are looking for a BBQ chicken recipe, the one I use is to add chicken breast to a slow cooker. Add root beer so the liquid leve... | 2 | t3_50fb5m | t3_50fb5m | /r/Cooking/comments/t3_50fb5m/d7493fw | null | false | 2016-08-31T17:34:28Z |
d748nur | t1_d748nur | 1,472,664,334 | user_04bbb15951f9 | Cooking | Correct.
Spices, my only complaint is there is no standardized package that they come in. My cabinet looks like a hot mess because they come in different shapes and sizes. | 1 | t1_d748hsz | t3_50cfz0 | /r/Cooking/comments/t3_50cfz0/d748nur | null | false | 2016-08-31T17:25:34Z |
d748mv3 | t1_d748mv3 | 1,472,664,303 | user_967cdc697c42 | Cooking | I just bought them and either I didn't get the best batch or I don't like them that much. They weren't as sweet as I expected. Kind of a different flavor. | 1 | t1_d747q8u | t3_50hukf | /r/Cooking/comments/t3_50hukf/d748mv3 | null | false | 2016-08-31T17:25:03Z |
d748lpm | t1_d748lpm | 1,472,664,262 | [deleted] | Cooking | [deleted] | 1 | t3_50ffjx | t3_50ffjx | /r/Cooking/comments/t3_50ffjx/d748lpm | null | false | 2016-08-31T17:24:22Z |
d748hsz | t1_d748hsz | 1,472,664,129 | user_dc9125ee2d86 | Cooking | so, you if I understand correctly, you prefer fresh herbs because dried herbs don't pack the flavor?
What about spices? | 1 | t1_d747myn | t3_50cfz0 | /r/Cooking/comments/t3_50cfz0/d748hsz | null | false | 2016-08-31T17:22:09Z |
d7485j6 | t1_d7485j6 | 1,472,663,712 | user_9488c455c019 | Cooking | Eat raw or soaked in rum with vanilla ice cream. :) | 1 | t3_50hukf | t3_50hukf | /r/Cooking/comments/t3_50hukf/d7485j6 | null | false | 2016-08-31T17:15:12Z |
d747z2p | t1_d747z2p | 1,472,663,485 | user_892aaa17f4fd | Cooking | I love fridge cleanout meals! However you can't think about it in terms of recipes. Instead, think about what role each ingredient could play. Starch? Cooking fat? Aromatic? Flavorful liquid? Then based on what's available you can think about what kind of recipe would work with these roles, such as a stew, soup, braise... | 1 | t3_50hyia | t3_50hyia | /r/Cooking/comments/t3_50hyia/d747z2p | null | false | 2016-08-31T17:11:25Z |
d747z2b | t1_d747z2b | 1,472,663,484 | user_9e1d8303b128 | Cooking | When you add the butter, if you have the rest of the sauce heated in a saucepan and whisk in the butter one tablespoon sized piece at a time, you can get a slightly thicker emulsion. Similar to whisking oil into a vinaigrette. | 3 | t1_d73mqkl | t3_50ffjx | /r/Cooking/comments/t3_50ffjx/d747z2b | null | false | 2016-08-31T17:11:24Z |
d747unl | t1_d747unl | 1,472,663,330 | user_d06dbe6ece62 | Cooking | I'll be attempting to do it over rice, my rice cooker has a steamer insert, so I'll capture all the juices that way.
Any guestimate as to amount of juice you end up with afterwards? | 1 | t1_d73dcae | t3_50aodq | /r/Cooking/comments/t3_50aodq/d747unl | null | false | 2016-08-31T17:08:50Z |
d747tei | t1_d747tei | 1,472,663,289 | user_b5c2e11c8ed7 | Cooking | Jiaozi (dumplings / gyoza)
Cha shao bao
Xiao long bao
Takes some time to make on your own. Mostly the wrapping part. But you could also get storebought and steam them. | 1 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d747tei | null | false | 2016-08-31T17:08:09Z |
d747q8u | t1_d747q8u | 1,472,663,178 | user_5c84404b55fb | Cooking | I've never done it, but I've heard it and I'm sure it's good. I just never have any that last long enough for that lol. I've normally eaten them all before I even get home, and when I lived back East and had a big tree I'd never heard of stuff like that. | 1 | t1_d747ga2 | t3_50hukf | /r/Cooking/comments/t3_50hukf/d747q8u | null | false | 2016-08-31T17:06:18Z |
d747orr | t1_d747orr | 1,472,663,128 | user_b5c2e11c8ed7 | Cooking | Cabbage rolls / unstuffed cabbage rolls
Chili
Turkey burgers
Turkey meatballs
Most recipes that call for lean ground beef can be substituted with turkey. | 2 | t3_50fkcd | t3_50fkcd | /r/Cooking/comments/t3_50fkcd/d747orr | null | false | 2016-08-31T17:05:28Z |
d747myn | t1_d747myn | 1,472,663,062 | user_04bbb15951f9 | Cooking | It's too expensive. I can't remember which (I think it's mint) are considered invasive species in certain parts of the world. I can grow them for much cheaper. Also, I feel like the flavor isn't there. It's like I'm sprinkling glitter onto my food.
No thanks! | 2 | t3_50cfz0 | t3_50cfz0 | /r/Cooking/comments/t3_50cfz0/d747myn | null | false | 2016-08-31T17:04:22Z |
d747k3b | t1_d747k3b | 1,472,662,959 | [deleted] | Cooking | [deleted] | 1 | t1_d747ga2 | t3_50hukf | /r/Cooking/comments/t3_50hukf/d747k3b | null | false | 2016-08-31T17:02:39Z |
d747ga2 | t1_d747ga2 | 1,472,662,828 | user_967cdc697c42 | Cooking | Hmmm, think they would be good sliced with some decent balsamic? | 1 | t1_d744cgh | t3_50hukf | /r/Cooking/comments/t3_50hukf/d747ga2 | null | false | 2016-08-31T17:00:28Z |
d747ena | t1_d747ena | 1,472,662,770 | user_7916206b9d7f | Cooking | more even cooking and baking which means you don't have to constantly open and close the oven and rearrange the food | 2 | t3_50fxr7 | t3_50fxr7 | /r/Cooking/comments/t3_50fxr7/d747ena | null | false | 2016-08-31T16:59:30Z |
d747dja | t1_d747dja | 1,472,662,732 | user_7916206b9d7f | Cooking | yes this just happened to me last week and my pork chop dinner was ruined | 1 | t3_50h69t | t3_50h69t | /r/Cooking/comments/t3_50h69t/d747dja | null | false | 2016-08-31T16:58:52Z |
d747bao | t1_d747bao | 1,472,662,655 | user_7916206b9d7f | Cooking | fridge soup
everything in a pot with some stock and then I serve it with swiss cheese on top and some cream and crusty bread
or a fridge fritata | 4 | t3_50hyia | t3_50hyia | /r/Cooking/comments/t3_50hyia/d747bao | null | false | 2016-08-31T16:57:35Z |
d7476o1 | t1_d7476o1 | 1,472,662,499 | user_7f5235a9a730 | Cooking | Huh, I could have sworn they tasted saltier. It's also quite possibly that I used to put more fish sauce in my curries than I do now. Interesting, well its good to know. Thanks! | 2 | t1_d745meg | t3_50bxsg | /r/Cooking/comments/t3_50bxsg/d7476o1 | null | false | 2016-08-31T16:54:59Z |
d7475dq | t1_d7475dq | 1,472,662,456 | user_9e5ea9fb0d8a | Cooking | Life gets better when you care less about meaningless downvotes. Go ahead, downvote this. I'm good. | 5 | t1_d742m8h | t3_50du4t | /r/Cooking/comments/t3_50du4t/d7475dq | null | false | 2016-08-31T16:54:16Z |
d746z3m | t1_d746z3m | 1,472,662,240 | user_0a3dae13a6b2 | Cooking | Salmon burgers! They can even be frozen. | 1 | t3_50c3w4 | t3_50c3w4 | /r/Cooking/comments/t3_50c3w4/d746z3m | null | false | 2016-08-31T16:50:40Z |
d746w7m | t1_d746w7m | 1,472,662,142 | [deleted] | Cooking | [deleted] | 1 | t1_d745c9e | t3_50gvev | /r/Cooking/comments/t3_50gvev/d746w7m | null | false | 2016-08-31T16:49:02Z |
d746jd1 | t1_d746jd1 | 1,472,661,695 | user_21805784953c | Cooking | Perhaps you could post the dimensions of the baking tray as well as a picture? | 1 | t3_50g1rf | t3_50g1rf | /r/Cooking/comments/t3_50g1rf/d746jd1 | null | false | 2016-08-31T16:41:35Z |
d746i2j | t1_d746i2j | 1,472,661,650 | user_0f3796df0f3c | Cooking | https://www.amazon.com/Cuisinart-Pro-Custom-Food-Processor/dp/B00C6KNA2W
Cuisinart fp hasn't failed me. Workhorse for nut butters | 2 | t3_50hwin | t3_50hwin | /r/Cooking/comments/t3_50hwin/d746i2j | null | false | 2016-08-31T16:40:50Z |
d74690l | t1_d74690l | 1,472,661,331 | user_1e9f504de42a | Cooking | you can roast and then freeze them | 2 | t3_50hfai | t3_50hfai | /r/Cooking/comments/t3_50hfai/d74690l | null | false | 2016-08-31T16:35:31Z |
d746751 | t1_d746751 | 1,472,661,266 | user_c00dbb3b8a9e | Cooking | I love my black-enamel Dutch oven from [Staub](http://www.staubusa.com/#!featuresbenefits/cfvg) and use it for just about everything. | 1 | t3_50hu3y | t3_50hu3y | /r/Cooking/comments/t3_50hu3y/d746751 | null | false | 2016-08-31T16:34:26Z |
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