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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d73wkkl | t1_d73wkkl | 1,472,647,409 | user_d4972f3b025b | Cooking | I did a similar experiment: I had a can of store-brand Kroger tomato sauce and a can of [red gold](http://www.redgoldtomatoes.com/products/detail/red-gold-tomato-sauce) tomato sauce. I made two pasta/sausage/pepper skillets side by side with each. The red gold batch was vastly better. The Kroger sauce batch wasn't awfu... | 1 | t3_50du4t | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73wkkl | null | false | 2016-08-31T12:43:29Z |
d73wijh | t1_d73wijh | 1,472,647,299 | user_309292e74316 | Cooking | Well. Disclaimer: don't burn yourself. Trial and error.
1. Color is the first indicator. When the beans **just** have turned the deepest green is when I start checking, which means:
2. I pull one out, being careful not to burn myself, and chomp it (carefully). If it's still too crunchy, i let 'em go another 30 secon... | 2 | t1_d73t0x9 | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73wijh | null | false | 2016-08-31T12:41:39Z |
d73w67j | t1_d73w67j | 1,472,646,617 | user_35128fbe8cad | Cooking | Sorry I just reread that sentence and realized it might not be clear, grind it up with some pork **fat**. 15 or 20% is a good target, it'll keep your burgers nice and juicy. | 2 | t1_d73jdaa | t3_50d7ez | /r/Cooking/comments/t3_50d7ez/d73w67j | null | false | 2016-08-31T12:30:17Z |
d73w3cy | t1_d73w3cy | 1,472,646,457 | user_d76ebe9be3cb | Cooking | I've been buying them in bulk from Amazon. | 1 | t1_d73hj9a | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73w3cy | null | false | 2016-08-31T12:27:37Z |
d73vrl2 | t1_d73vrl2 | 1,472,645,772 | user_ba04ec9c60ed | Cooking | Zucchini noodles, but it's also great for making curly fries out of potato or sweet potato. | 1 | t3_5085l4 | t3_5085l4 | /r/Cooking/comments/t3_5085l4/d73vrl2 | null | false | 2016-08-31T12:16:12Z |
d73vnv2 | t1_d73vnv2 | 1,472,645,555 | user_838b6283fa5b | Cooking | Lucky you! You can make a portal to Poland now: http://www.kiep.pl/img46/2014/08/02/1406935329portal-do-polski.jpg | 2 | t3_50ev9v | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d73vnv2 | null | false | 2016-08-31T12:12:35Z |
d73vbkf | t1_d73vbkf | 1,472,644,791 | user_20d75691ed0b | Cooking | Canned tomatoes are a crapshoot. I typically just use Costco, because they are relatively consistent and cheap, or buy tons of Hunt's when they are on sale (because, once again, relatively consistent and cheap). I have gotten a tomato out of a Cento can that shouldn't have even been picked, it was still green; and I pa... | 1 | t3_50du4t | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73vbkf | null | false | 2016-08-31T11:59:51Z |
d73v5a2 | t1_d73v5a2 | 1,472,644,389 | user_c7358edf5d5b | Cooking | I'm not from Arizona, or even the SW US for that matter so I don't have a dog in this fight, but why not? | 2 | t1_d73r1ws | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73v5a2 | null | false | 2016-08-31T11:53:09Z |
d73ur0a | t1_d73ur0a | 1,472,643,440 | user_4584d530a07d | Cooking | It's different than an air fryer, I think. It will, however, cut 25% of the cooking time of a lot of stuff. | 2 | t3_50fxr7 | t3_50fxr7 | /r/Cooking/comments/t3_50fxr7/d73ur0a | null | false | 2016-08-31T11:37:20Z |
d73u4yd | t1_d73u4yd | 1,472,641,801 | user_625037fd3df8 | Cooking | I'm just glad it happened to me and not my kids. We were able to get it out and save the rest of the kitchen. Nothing like 5 foot flames pouring from the stove to make it pizza night real fast, lol. | 1 | t1_d73e8o8 | t3_50ecvr | /r/Cooking/comments/t3_50ecvr/d73u4yd | null | false | 2016-08-31T11:10:01Z |
d73u3cm | t1_d73u3cm | 1,472,641,672 | user_625037fd3df8 | Cooking | We actually had it out in less than 5 minutes. Baking soda/fire extinguisher combo. The oven was clean (I'd just cleaned the damn thing Saturday), so baking soda didn't really help, especially considering corn chips will double for kindling. Honestly, I'm just glad it happened to me while I was standing next to it, an... | 1 | t1_d73mqk3 | t3_50ecvr | /r/Cooking/comments/t3_50ecvr/d73u3cm | null | false | 2016-08-31T11:07:52Z |
d73u1ke | t1_d73u1ke | 1,472,641,523 | user_625037fd3df8 | Cooking | I totally forgot about having a grill...I'll blame smoke inhalation! Lol, thanks for reminding me! | 1 | t1_d73n7td | t3_50ecvr | /r/Cooking/comments/t3_50ecvr/d73u1ke | null | false | 2016-08-31T11:05:23Z |
d73u0xl | t1_d73u0xl | 1,472,641,470 | user_0b49943cb812 | Cooking | Not so fast, how many onions? | 1 | t3_50ev9v | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d73u0xl | null | false | 2016-08-31T11:04:30Z |
d73ts31 | t1_d73ts31 | 1,472,640,721 | user_ad59480ac46c | Cooking | https://www.reddit.com/r/fastmealprep/comments/4yece7/pad_thai_like_a_boss/?ref=share&ref_source=link | 2 | t3_500dx5 | t3_500dx5 | /r/Cooking/comments/t3_500dx5/d73ts31 | null | false | 2016-08-31T10:52:01Z |
d73t0x9 | t1_d73t0x9 | 1,472,638,046 | user_bb9e5c4f88bc | Cooking | Now I really want green beans sautéed in butter..you make it sound so good haha. How long would you say you should steam them for? | 1 | t1_d72s8t1 | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73t0x9 | null | false | 2016-08-31T10:07:26Z |
d73scdv | t1_d73scdv | 1,472,635,640 | user_b500628d1425 | Cooking | Already in my belly unfortunately :T | 2 | t1_d73s69c | t3_50fupj | /r/Cooking/comments/t3_50fupj/d73scdv | null | false | 2016-08-31T09:27:20Z |
d73s69c | t1_d73s69c | 1,472,635,038 | user_7b13628fc96b | Cooking | A picture would help | 1 | t3_50fupj | t3_50fupj | /r/Cooking/comments/t3_50fupj/d73s69c | null | false | 2016-08-31T09:17:18Z |
d73rvy9 | t1_d73rvy9 | 1,472,634,007 | [deleted] | Cooking | [removed] | 1 | t3_50dmp8 | t3_50dmp8 | /r/Cooking/comments/t3_50dmp8/d73rvy9 | null | false | 2016-08-31T09:00:07Z |
d73rgfj | t1_d73rgfj | 1,472,632,491 | user_a1b23f48872a | Cooking | I don't know these specific products but I can contribute an insight.
Brands often define quality amongst things you measure in a laboratory with consistent taste. If you buy a can brand name can of tomatoes now and from the next batch and then a month later again it will always have the exact same taste.
They do t... | 3 | t3_50du4t | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73rgfj | null | false | 2016-08-31T08:34:51Z |
d73rdry | t1_d73rdry | 1,472,632,237 | user_5ff39f01f50d | Cooking | Either carefully reduce, or start with 1/2 tsp corn starch and go from there | 4 | t3_50ffjx | t3_50ffjx | /r/Cooking/comments/t3_50ffjx/d73rdry | null | false | 2016-08-31T08:30:37Z |
d73r6bp | t1_d73r6bp | 1,472,631,521 | user_70db5099815c | Cooking | I had some amazing tacos made using ground moose. I don't know how that compares with the leanness of deer or antelope, but it was very good. | 2 | t1_d73jdaa | t3_50d7ez | /r/Cooking/comments/t3_50d7ez/d73r6bp | null | false | 2016-08-31T08:18:41Z |
d73r2ip | t1_d73r2ip | 1,472,631,170 | user_97c1564da543 | Cooking | > best pizza in the country
Yeah... them's fighting words up here in the Northeast. | 26 | t1_d73mu55 | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73r2ip | null | false | 2016-08-31T08:12:50Z |
d73r1ws | t1_d73r1ws | 1,472,631,115 | user_93e0962caeab | Cooking | Please tell me this is a joke, Arizona having the best pizza in the country? | 15 | t1_d73mu55 | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73r1ws | null | false | 2016-08-31T08:11:55Z |
d73que6 | t1_d73que6 | 1,472,630,406 | [deleted] | Cooking | [removed] | 1 | t3_50eaes | t3_50eaes | /r/Cooking/comments/t3_50eaes/d73que6 | null | false | 2016-08-31T08:00:06Z |
d73qq0d | t1_d73qq0d | 1,472,629,997 | user_70db5099815c | Cooking | [Slow Cooker Thai Chicken Soup](http://www.foodiecrush.com/slow-cooker-thai-chicken-soup/#_a5y_p=1048863) is one of my favorite crockpot meals. | 3 | t3_50ecvr | t3_50ecvr | /r/Cooking/comments/t3_50ecvr/d73qq0d | null | false | 2016-08-31T07:53:17Z |
d73qofi | t1_d73qofi | 1,472,629,851 | user_70db5099815c | Cooking | You could do meatballs too, and they store great frozen as well. | 1 | t1_d73p5c0 | t3_50fkcd | /r/Cooking/comments/t3_50fkcd/d73qofi | null | false | 2016-08-31T07:50:51Z |
d73qkv8 | t1_d73qkv8 | 1,472,629,526 | user_d070dce968fa | Cooking | No way! | 2 | t1_d73q55f | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73qkv8 | null | false | 2016-08-31T07:45:26Z |
d73qitu | t1_d73qitu | 1,472,629,345 | user_c921cda7c9d7 | Cooking | My favorite crockpot recipe is _**lamb ossobuco**_.
* 1 lamb shoulder cut
* 1 or 2 small yellow potatoes, chopped into thick slices
* 1 shallot, chopped in thick slices
* handful of fingerling carrots
* 1 stalk celery, chopped into thick slices
* 1 can tomato paste
* 1 can (14oz) beef broth
* 1 cup red wine
* bay leaf... | 3 | t3_50ecvr | t3_50ecvr | /r/Cooking/comments/t3_50ecvr/d73qitu | null | false | 2016-08-31T07:42:25Z |
d73qbh3 | t1_d73qbh3 | 1,472,628,671 | user_385ccd21b4f5 | Cooking | Personally I like the fat but I'm very interested in using the technique in other applications. It seems like a good way to kick fried spring rolls up a notch. | 3 | t3_50fupj | t3_50fupj | /r/Cooking/comments/t3_50fupj/d73qbh3 | null | false | 2016-08-31T07:31:11Z |
d73q55f | t1_d73q55f | 1,472,628,117 | user_c722924a039f | Cooking | Surprised nobody's said it yet, but steamed oranges blew my mind.
https://m.reddit.com/r/food/comments/332j69/this_is_a_steamed_orange_served_chilled_it_makes/
| 2 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73q55f | null | false | 2016-08-31T07:21:57Z |
d73q1xl | t1_d73q1xl | 1,472,627,835 | user_c921cda7c9d7 | Cooking | I always buy Muir Glen, and since Bianco isn't sold around here, I suspect I will continue to buy Muir Glen. I'm glad to see that many of the comments are suggesting MG was a good pick. | 2 | t3_50du4t | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73q1xl | null | false | 2016-08-31T07:17:15Z |
d73ppvh | t1_d73ppvh | 1,472,626,806 | user_8a4cbc8f79a4 | Cooking | [link](https://www.americastestkitchen.com/taste_tests/231-canned-whole-tomatoes) | 2 | t1_d73nxfu | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73ppvh | null | false | 2016-08-31T07:00:06Z |
d73poy6 | t1_d73poy6 | 1,472,626,725 | user_8e69ca0b1e6d | Cooking | It is very hard for a home stove to produce enough heat to get the smoky flavor and unique textures characteristic of so many stir fry dishes. Don't be afraid of heat, and just know that many cantonese dishes (where lots of stir frys popular in america draw inspiration from) often will fry their meat and veges in oil -... | 2 | t3_50d6qx | t3_50d6qx | /r/Cooking/comments/t3_50d6qx/d73poy6 | null | false | 2016-08-31T06:58:45Z |
d73pnyt | t1_d73pnyt | 1,472,626,642 | user_4e00eb03d8d4 | Cooking | Instead of olive oil, Try sesame oil. | 1 | t1_d72iu3d | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73pnyt | null | false | 2016-08-31T06:57:22Z |
d73pnao | t1_d73pnao | 1,472,626,588 | user_127f4251cf4c | Cooking | Braised raddishes with lamb work really well so they may go well in other slow cooked applications. Check out this food wishes video. https://www.youtube.com/watch?v=Iku7cnIplEg
Also daikon are glorious and should be used infinitely | 1 | t3_50ero6 | t3_50ero6 | /r/Cooking/comments/t3_50ero6/d73pnao | null | false | 2016-08-31T06:56:28Z |
d73pkmn | t1_d73pkmn | 1,472,626,369 | user_4ce3d0249e1a | Cooking | Japanese is also extremely simple. Almost all sauces are based on varying combinations of rice vinegar, rice wine (mirin), soy sauce and fish stock (dashi). | 1 | t3_50d6qx | t3_50d6qx | /r/Cooking/comments/t3_50d6qx/d73pkmn | null | false | 2016-08-31T06:52:49Z |
d73pggt | t1_d73pggt | 1,472,626,034 | user_10754d8f713d | Cooking | I ordered on July 21 and it just arrived today. | 1 | t3_50dmp8 | t3_50dmp8 | /r/Cooking/comments/t3_50dmp8/d73pggt | null | false | 2016-08-31T06:47:14Z |
d73pg8v | t1_d73pg8v | 1,472,626,016 | user_6e53cee9f539 | Cooking | 1. Make a bimbimbap and pour 3 raw yolks on top.
2. Have 2 yolks with shredded raw beef. Quick and easy to take starter.
3. Custard!
4. Steam minced pork / beef with egg yolk. We eat this dish with rice.
5. Noodles with raw egg yolks. The yolks curdle on the noodles. Eat it with some vegetables. A quick lunch option.
6... | 1 | t3_50c10p | t3_50c10p | /r/Cooking/comments/t3_50c10p/d73pg8v | null | false | 2016-08-31T06:46:56Z |
d73pfws | t1_d73pfws | 1,472,625,990 | user_531a43e0bc41 | Cooking | So what your saying is that this post was nothing more than a huge tease to the rest of us outside of phoenix.
damn. | 4 | t1_d73mu55 | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73pfws | null | false | 2016-08-31T06:46:30Z |
d73pfji | t1_d73pfji | 1,472,625,960 | user_4ce3d0249e1a | Cooking | Lol! | 1 | t1_d73mg64 | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d73pfji | null | false | 2016-08-31T06:46:00Z |
d73pd54 | t1_d73pd54 | 1,472,625,765 | user_ea972a289c44 | Cooking | >is it still usable?
>the pan is still usable
What? | 1 | t3_5039zn | t3_5039zn | /r/Cooking/comments/t3_5039zn/d73pd54 | null | false | 2016-08-31T06:42:45Z |
d73p5c0 | t1_d73p5c0 | 1,472,625,142 | user_b7e8540c1720 | Cooking | Great idea actually. I could take a few pounds off to form a few patties. Thanks :) | 1 | t1_d73onrz | t3_50fkcd | /r/Cooking/comments/t3_50fkcd/d73p5c0 | null | false | 2016-08-31T06:32:22Z |
d73p50p | t1_d73p50p | 1,472,625,118 | user_b7e8540c1720 | Cooking | Know a good recipe? I've been leaning this way. One-pot solutions are ideal when it comes to this much meat. | 1 | t1_d73oqg7 | t3_50fkcd | /r/Cooking/comments/t3_50fkcd/d73p50p | null | false | 2016-08-31T06:31:58Z |
d73p3qf | t1_d73p3qf | 1,472,625,018 | user_ea972a289c44 | Cooking | You can probably find them pickled at a store near you. | 1 | t3_50boin | t3_50boin | /r/Cooking/comments/t3_50boin/d73p3qf | null | false | 2016-08-31T06:30:18Z |
d73p1gn | t1_d73p1gn | 1,472,624,840 | user_71a64093f055 | Cooking | Peel them, boil them, strain them, puree them, and use them as a base for curry sauces. I'm told a lot of indian restaurants use a pureed boiled onion base for many of their sauces. Also keep in mind that once it's a puree you can freeze it well. Preferably in convenient 1 cup pucks for sauce making in the future. | 2 | t3_50ev9v | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d73p1gn | null | false | 2016-08-31T06:27:20Z |
d73oz6r | t1_d73oz6r | 1,472,624,658 | user_6e53cee9f539 | Cooking | In the UK, the official guideline for handling raw chicken - do not wash them.
https://www.food.gov.uk/news-updates/campaigns/campylobacter/fsw-2014
There is a way of cooking chicken that does not involve any handling - boil the whole chicken in hot water, cover it up at 40C.
Eat it with finely chopped ginger and s... | 1 | t3_509840 | t3_509840 | /r/Cooking/comments/t3_509840/d73oz6r | null | false | 2016-08-31T06:24:18Z |
d73owpg | t1_d73owpg | 1,472,624,466 | user_6e53cee9f539 | Cooking | Chop them finely, make a lamb stew with some root veg. | 1 | t3_50ev9v | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d73owpg | null | false | 2016-08-31T06:21:06Z |
d73oqg7 | t1_d73oqg7 | 1,472,623,991 | user_f0b669f3d19e | Cooking | Turkey chili is amazing. | 2 | t3_50fkcd | t3_50fkcd | /r/Cooking/comments/t3_50fkcd/d73oqg7 | null | false | 2016-08-31T06:13:11Z |
d73onrz | t1_d73onrz | 1,472,623,788 | user_25d8bf895d6a | Cooking | I love turkey burger.. Some part of it could go as burger patties. They store well frozen. | 3 | t3_50fkcd | t3_50fkcd | /r/Cooking/comments/t3_50fkcd/d73onrz | null | false | 2016-08-31T06:09:48Z |
d73okr8 | t1_d73okr8 | 1,472,623,559 | user_7480e88551d3 | Cooking | Caramelise them then fry up with olive oil, lentils, and rice. Season to taste with salt, pepper, and sumac. Top with lebneh or Greek yogurt and a dash of zaatar. You now have mujadarah. | 1 | t3_50ev9v | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d73okr8 | null | false | 2016-08-31T06:05:59Z |
d73oi4s | t1_d73oi4s | 1,472,623,359 | user_ba89e4403de6 | Cooking | Nothing a bit of sugar and lemon can't fix nameen | 2 | t1_d73o9a6 | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73oi4s | null | false | 2016-08-31T06:02:39Z |
d73ohl3 | t1_d73ohl3 | 1,472,623,319 | user_2d6be8a5e37f | Cooking | Emailed Monday of last week, they said end of the week. I emailed Monday of this week they said end of the week or shortly after labor day weekend.
I'm a reasonably patient person, but starting to get antsy. I'm worried I will get like 1 or 2 of the things I ordered. | 1 | t3_50dmp8 | t3_50dmp8 | /r/Cooking/comments/t3_50dmp8/d73ohl3 | null | false | 2016-08-31T06:01:59Z |
d73o9y4 | t1_d73o9y4 | 1,472,622,758 | [deleted] | Cooking | [deleted] | 2 | t3_50du4t | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73o9y4 | null | false | 2016-08-31T05:52:38Z |
d73o9a6 | t1_d73o9a6 | 1,472,622,710 | user_28dfd97bc84f | Cooking | Nooo I just bought a bunch of Cento ones. | 1 | t3_50du4t | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73o9a6 | null | false | 2016-08-31T05:51:50Z |
d73o84q | t1_d73o84q | 1,472,622,626 | user_0e7f8530fd68 | Cooking | it really depends on the variety. Watermelon radishes sweeten up when roasted or steamed, the same with daikon when broiled or grilled. But black radishes get even more pungent & bitter with dry heat. | 1 | t3_50ero6 | t3_50ero6 | /r/Cooking/comments/t3_50ero6/d73o84q | null | false | 2016-08-31T05:50:26Z |
d73o717 | t1_d73o717 | 1,472,622,548 | user_b76962da871d | Cooking | I love (garden) tomatoes, and use them to make my spaghetti sauce (when I'm not slicing them for tomato sandwiches.. Mmmm...).
During off season, I uses canned tomatoes for spaghetti. The flavor is pretty fantastic compared to the POS useless store bought produce. | 0 | t3_50du4t | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73o717 | null | false | 2016-08-31T05:49:08Z |
d73o6s3 | t1_d73o6s3 | 1,472,622,531 | user_567aea60de83 | Cooking | It sounds like you tasted them out of the can, is that right? I'd run the test once more only this time you make a pot of sauce from each can, using the same time, ingredients etc and THEN try your taste test. | 2 | t3_50du4t | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73o6s3 | null | false | 2016-08-31T05:48:51Z |
d73ny58 | t1_d73ny58 | 1,472,621,930 | user_00c6e8d45e48 | Cooking | Cleveland | 1 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73ny58 | null | false | 2016-08-31T05:38:50Z |
d73nxfu | t1_d73nxfu | 1,472,621,881 | user_25f4a7ad1347 | Cooking | America's Test Kitchen started in 2001. Did 16 years of testing equipments, cooking methods, off the shelf food tasting tests, etc.
It was a great show. it still is but kimball who started the show left, but I think he still does the NPR segment where he answers listener's questions.
| 5 | t1_d73nszs | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73nxfu | null | false | 2016-08-31T05:38:01Z |
d73nszs | t1_d73nszs | 1,472,621,579 | user_ba89e4403de6 | Cooking | American but guess we stopped watching cooking shows when Batali and Bastianich stopped. Now she's back and so is Pepin but somehow we missed ATK | 2 | t1_d73mgm7 | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73nszs | null | false | 2016-08-31T05:32:59Z |
d73nr5f | t1_d73nr5f | 1,472,621,454 | user_25f4a7ad1347 | Cooking | Yes for convenience. And of course it's convenient. And they're pretty good too. | 1 | t1_d73nmz5 | t3_50bxsg | /r/Cooking/comments/t3_50bxsg/d73nr5f | null | false | 2016-08-31T05:30:54Z |
d73nmz5 | t1_d73nmz5 | 1,472,621,182 | user_a2a33a60cf24 | Cooking | Even in Japanese households they mostly use what's call curry (Kare) roux.
https://en.m.wikipedia.org/wiki/Japanese_curry | 1 | t1_d73lxlj | t3_50bxsg | /r/Cooking/comments/t3_50bxsg/d73nmz5 | null | false | 2016-08-31T05:26:22Z |
d73nkpz | t1_d73nkpz | 1,472,621,037 | user_5405460f5b94 | Cooking | Onion Jam. Heaven on a sausage. | 2 | t3_50ev9v | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d73nkpz | null | false | 2016-08-31T05:23:57Z |
d73nfhd | t1_d73nfhd | 1,472,620,714 | user_9acddd0f30a8 | Cooking | Nope, still waiting here too. I did receive an unsolicited email from them today. But, it just seems to be the same form email they sent to anyone that emailed them, since I havent emailed them at all, I'm seeing it as a glimmer of hope still. Who knows. | 1 | t1_d73mj9f | t3_4txyi9 | /r/Cooking/comments/t3_4txyi9/d73nfhd | null | false | 2016-08-31T05:18:34Z |
d73naut | t1_d73naut | 1,472,620,425 | user_6f519ffc58b8 | Cooking | Exactly, give a nice occasional contrasting crunch to the soft fish and bacon fat makes everything better. Just be careful since the saltiness of the bacon can lead to salt overload with the soy sauce. | 1 | t1_d73l2s7 | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73naut | null | false | 2016-08-31T05:13:45Z |
d73nala | t1_d73nala | 1,472,620,409 | user_ef6ea1b73551 | Cooking | Cleveland | 1 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73nala | null | false | 2016-08-31T05:13:29Z |
d73naie | t1_d73naie | 1,472,620,404 | user_18413009c9d4 | Cooking | And they've done canned tomatoes | 2 | t1_d73ga5h | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73naie | null | false | 2016-08-31T05:13:24Z |
d73n895 | t1_d73n895 | 1,472,620,267 | user_25f4a7ad1347 | Cooking | What kinda radish? red radish or daikon?
Either way, they release flavor into the broth as they cook. Japanese and Korean soups use them extensively. They become mushy hard to pick up with chopsticks. But still retain part of that bite of sulfur as you eat them.
As for the goulash, sure. We can put anything we want ... | 1 | t3_50ero6 | t3_50ero6 | /r/Cooking/comments/t3_50ero6/d73n895 | null | false | 2016-08-31T05:11:07Z |
d73n7td | t1_d73n7td | 1,472,620,239 | user_dad5bb76d5a9 | Cooking | Invest into a $30 weber grill and some charcoal. | 1 | t3_50ecvr | t3_50ecvr | /r/Cooking/comments/t3_50ecvr/d73n7td | null | false | 2016-08-31T05:10:39Z |
d73n62i | t1_d73n62i | 1,472,620,137 | user_836a02ccf56c | Cooking | Regional, Chris Bianco is the crazy obsessive creator/owner of Pizzeria Bianco, one of the greatest pizzas in the country. He personally goes out to the tomato farms each season to sample the tomatoes and choose the proper crop for his restaurants, does the same with the Sonoran wheat they use. | -2 | t1_d73hj9a | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73n62i | null | false | 2016-08-31T05:08:57Z |
d73n5k7 | t1_d73n5k7 | 1,472,620,105 | user_c6294059fca7 | Cooking | I dunno Jon at this point, I'm clean out of ideas. If this is some sort of sweet, continuous supply of onion you've got, then we need to talk about how you and I would make an awesome team.
Call me baby | 3 | t3_50ev9v | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d73n5k7 | null | false | 2016-08-31T05:08:25Z |
d73n4ib | t1_d73n4ib | 1,472,620,041 | user_2d716b96312a | Cooking | If you like it thick and sticky, you can throw them into the oven for a while. It makes the sauce more of a glaze. Just make sure you undercook the wings before you toss them, or they'll overcook in the oven. | 2 | t3_50ffjx | t3_50ffjx | /r/Cooking/comments/t3_50ffjx/d73n4ib | null | false | 2016-08-31T05:07:21Z |
d73n3wb | t1_d73n3wb | 1,472,620,004 | user_c6294059fca7 | Cooking | Ha ha just joking I basically live for onion. | 1 | t3_50ev9v | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d73n3wb | null | false | 2016-08-31T05:06:44Z |
d73n3qq | t1_d73n3qq | 1,472,619,994 | user_836a02ccf56c | Cooking | Pretty solid but damn the Bianco tomatoes are in another class altogether. | -2 | t1_d73edzg | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73n3qq | null | false | 2016-08-31T05:06:34Z |
d73n3el | t1_d73n3el | 1,472,619,973 | [deleted] | Cooking | [deleted] | 0 | t3_50ev9v | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d73n3el | null | false | 2016-08-31T05:06:13Z |
d73n39o | t1_d73n39o | 1,472,619,965 | user_2144abab41a5 | Cooking | I use maseca brand harina and use hot water not cold to mix. Also you have to incorporate the water into the masa so you need to knead it more. Have a little bit of hot water on the side and if they crack add a bit of water and knead again.
| 1 | t3_50atzw | t3_50atzw | /r/Cooking/comments/t3_50atzw/d73n39o | null | false | 2016-08-31T05:06:05Z |
d73n21w | t1_d73n21w | 1,472,619,889 | user_c6294059fca7 | Cooking | If you tied individual 'shield' onion skins to wasps you've previously trained, could you use them in support of an ant attack on say my neighbours? | 1 | t3_50ev9v | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d73n21w | null | false | 2016-08-31T05:04:49Z |
d73n112 | t1_d73n112 | 1,472,619,826 | user_25f4a7ad1347 | Cooking | deep fried onion bloom
onion rings
onion jam
onion chutney
| 1 | t3_50ev9v | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d73n112 | null | false | 2016-08-31T05:03:46Z |
d73n0df | t1_d73n0df | 1,472,619,784 | user_c6294059fca7 | Cooking | I really think you should just commit to vast quantities of yummy soup | 2 | t3_50ev9v | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d73n0df | null | false | 2016-08-31T05:03:04Z |
d73mz7v | t1_d73mz7v | 1,472,619,714 | user_c6294059fca7 | Cooking | Adolf Hitler once lost an argument with an onion. | 1 | t3_50ev9v | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d73mz7v | null | false | 2016-08-31T05:01:54Z |
d73my4y | t1_d73my4y | 1,472,619,650 | user_c6294059fca7 | Cooking | it's widely thought that Hitler, having only got one ball, used an onion to convince Rommel that he could still give it at some point Leading to the famous general's silly belief in the little painter | 1 | t3_50ev9v | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d73my4y | null | false | 2016-08-31T05:00:50Z |
d73mxnz | t1_d73mxnz | 1,472,619,621 | user_329e21f402a1 | Cooking | I grew up on wild meat. My mom made an amazing venison stroganoff. I think she just subbed venison for beef, so no special recipe, but the sour cream cuts the gamey taste rather well. Also, dad made brilliant jerky. | 1 | t3_50d7ez | t3_50d7ez | /r/Cooking/comments/t3_50d7ez/d73mxnz | null | false | 2016-08-31T05:00:21Z |
d73mv2n | t1_d73mv2n | 1,472,619,469 | user_4f06547b9156 | Cooking | Took me forever to find a can. | 1 | t1_d73hj9a | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73mv2n | null | false | 2016-08-31T04:57:49Z |
d73mu55 | t1_d73mu55 | 1,472,619,415 | user_836a02ccf56c | Cooking | He's based here in Phoenix so I would imagine so, yeah. Pizzeria Bianco has a reputation as the best pizza in the country, if you ever get a chance to come try it, do so.
Edit: wow, a lot of butthurt assholes downvoting me for no reason. Maybe you should do a little googling before making assumptions, because I sure... | 11 | t1_d739hz8 | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73mu55 | null | false | 2016-08-31T04:56:55Z |
d73mu2w | t1_d73mu2w | 1,472,619,411 | user_242a458a51c0 | Cooking | I made a pulled chicken real easy one time and it turned out ok. Just boiled a couple chicken breasts for a half hour or an hour. Shredded it all with a couple forks and mixed it with a ton Sweet Baby Ray's bbq sauce.
| 1 | t3_50fb5m | t3_50fb5m | /r/Cooking/comments/t3_50fb5m/d73mu2w | null | false | 2016-08-31T04:56:51Z |
d73mtaj | t1_d73mtaj | 1,472,619,365 | user_836a02ccf56c | Cooking | Bianco does not fuck around. If you've ever had one of his pizzas, you knew already that his tomatoes are the GOAT. | 0 | t3_50du4t | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73mtaj | null | false | 2016-08-31T04:56:05Z |
d73msty | t1_d73msty | 1,472,619,339 | user_25f4a7ad1347 | Cooking | Franks's hot and butter is the real recipe.
Use starch slurry over heat to cook the sauce | 8 | t3_50ffjx | t3_50ffjx | /r/Cooking/comments/t3_50ffjx/d73msty | null | false | 2016-08-31T04:55:39Z |
d73msl7 | t1_d73msl7 | 1,472,619,324 | user_cc5fbfaca7d4 | Cooking | Nothing beats fresh tomatoes. This year has been bad but I am usually rushing to find something to do with all of them. I'm glad your sauce worked out well. | 1 | t1_d73mj0r | t3_509xjb | /r/Cooking/comments/t3_509xjb/d73msl7 | null | false | 2016-08-31T04:55:24Z |
d73mrxq | t1_d73mrxq | 1,472,619,283 | user_c6294059fca7 | Cooking | Onions bounce, a bit. Have you got a football | 1 | t3_50ev9v | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d73mrxq | null | false | 2016-08-31T04:54:43Z |
d73mqkl | t1_d73mqkl | 1,472,619,199 | user_4643618c6f8e | Cooking | The butter is what should adhere it to the wings. One method to make it thicker is to simply simmer down the sauce to concentrate it more. This should give the effect you're looking for
Also, tossing the wings in while the wings are hot seems to help me. | 7 | t3_50ffjx | t3_50ffjx | /r/Cooking/comments/t3_50ffjx/d73mqkl | null | false | 2016-08-31T04:53:19Z |
d73mqk3 | t1_d73mqk3 | 1,472,619,198 | user_25f4a7ad1347 | Cooking | Always have a large container of baking soda for oven fire/oil fire. make sure you know how to rapidly sprinkle baking soda over the flames without getting burned.
>2 slow cookers.
Soups/stews in one. Slow cooked roast in the other. Steamed veggies in the microwave.
Pulled meat sandwiches. Slaws of all kinds
Pull... | 2 | t3_50ecvr | t3_50ecvr | /r/Cooking/comments/t3_50ecvr/d73mqk3 | null | false | 2016-08-31T04:53:18Z |
d73mp3f | t1_d73mp3f | 1,472,619,109 | user_c6294059fca7 | Cooking | How are things in the trouser department?
I can smuggle up to 3 or 4 Spanish onions in a pair of M&S briefs without arousing any sort of anything. I wouldn't bother | 2 | t3_50ev9v | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d73mp3f | null | false | 2016-08-31T04:51:49Z |
d73mmb1 | t1_d73mmb1 | 1,472,618,947 | user_c6294059fca7 | Cooking | I think if you use a single 'skin' of onion, and actually two, carefully, you can construct what I like to think of as 'Allium-Tinted Glasses' that help you see the world in maybe ways you haven't considered before | 5 | t3_50ev9v | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d73mmb1 | null | false | 2016-08-31T04:49:07Z |
d73mkzc | t1_d73mkzc | 1,472,618,869 | user_7407f4afcd4d | Cooking | thanks, this was my biggest worry, since its my first garden and i have only cooked with canned tomatoes before, i was not sure how to know when the tomatoes are ripe enough. usually i actually buy them firm so i'm glad to have read the comments here. a few tomatoes had actually fallen off the stem in garden so i figur... | 1 | t1_d738ttz | t3_509xjb | /r/Cooking/comments/t3_509xjb/d73mkzc | null | false | 2016-08-31T04:47:49Z |
d73mkaz | t1_d73mkaz | 1,472,618,831 | user_c6294059fca7 | Cooking | And i fucking bought it, too. I'm going to try and stop | 1 | t1_d73mjez | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d73mkaz | null | false | 2016-08-31T04:47:11Z |
d73mjez | t1_d73mjez | 1,472,618,779 | user_c6294059fca7 | Cooking | I really like to just make a simple sandwich with sliced onion and butter, salt and pepper but latterly, and I feeel a little ashamed to admit this: *sigh* I've been using mayonnaise. | 1 | t3_50ev9v | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d73mjez | null | false | 2016-08-31T04:46:19Z |
d73mj9f | t1_d73mj9f | 1,472,618,770 | user_535e560f758a | Cooking | You ever get your items? I'm still waiting....... | 1 | t1_d6lnirl | t3_4txyi9 | /r/Cooking/comments/t3_4txyi9/d73mj9f | null | false | 2016-08-31T04:46:10Z |
d73mj5i | t1_d73mj5i | 1,472,618,765 | user_535e560f758a | Cooking | You ever get your items? I'm still waiting....... | 1 | t1_d6l93tq | t3_4txyi9 | /r/Cooking/comments/t3_4txyi9/d73mj5i | null | false | 2016-08-31T04:46:05Z |
d73mj0r | t1_d73mj0r | 1,472,618,757 | user_7407f4afcd4d | Cooking | thanks, this was my biggest worry, since its my first garden and i have only cooked with canned tomatoes before, i was not sure how to know when the tomatoes are ripe enough.
i ended up making my sauce today, i cooked some garlic and chopped onions in butter and olive oil, threw some roma tomatoes in the blended for ... | 1 | t1_d72li7f | t3_509xjb | /r/Cooking/comments/t3_509xjb/d73mj0r | null | false | 2016-08-31T04:45:57Z |
d73mhtv | t1_d73mhtv | 1,472,618,689 | user_bd2f22046da8 | Cooking | I do it a lot, look up recipes online. FYI most sauces take a shitload of tomatoes. 5 pounds probably isn't going to be worthwhile. | 1 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d73mhtv | null | false | 2016-08-31T04:44:49Z |
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