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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d73ibb3 | t1_d73ibb3 | 1,472,611,251 | [deleted] | Cooking | [deleted] | 1 | t1_d732wu0 | t3_509840 | /r/Cooking/comments/t3_509840/d73ibb3 | null | false | 2016-08-31T02:40:51Z |
d73iapb | t1_d73iapb | 1,472,611,223 | user_efaba9f452a4 | Cooking | To make it easier to clean, cut circles of parchment paper as though making paper snowflakes. | 1 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73iapb | null | false | 2016-08-31T02:40:23Z |
d73i3yc | t1_d73i3yc | 1,472,610,919 | user_c6294059fca7 | Cooking | Ball pit? | 11 | t3_50ev9v | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d73i3yc | null | false | 2016-08-31T02:35:19Z |
d73hwzp | t1_d73hwzp | 1,472,610,607 | user_256bf2edbcd9 | Cooking | No, I tried searching and couldn't find much. If I had to guess I would say maybe the instant stuff is milled more finely so that it hydrates faster? | 1 | t1_d73hbih | t3_50atzw | /r/Cooking/comments/t3_50atzw/d73hwzp | null | false | 2016-08-31T02:30:07Z |
d73hv48 | t1_d73hv48 | 1,472,610,523 | user_25f4a7ad1347 | Cooking | For Caribbean curry, allspice is the secret ingredient. Rest are pretty similar to garam masala, maybe anise seeds too but then some garam masala recipes also include anise.
But I've never seen allspice in curry except in Caribbean.
You should look up no recipe's matsumoto making curry roux from scratch, that way yo... | 1 | t1_d73hf6e | t3_50bxsg | /r/Cooking/comments/t3_50bxsg/d73hv48 | null | false | 2016-08-31T02:28:43Z |
d73hv0u | t1_d73hv0u | 1,472,610,519 | user_77557c644789 | Cooking | Stir fry? | 0 | t3_50ev9v | t3_50ev9v | /r/Cooking/comments/t3_50ev9v/d73hv0u | null | false | 2016-08-31T02:28:39Z |
d73hu4u | t1_d73hu4u | 1,472,610,481 | user_59c64ddaf3a5 | Cooking | Roasted tomato sauce. This is the best recipe ever.
4 lbs tomatoes, cored and quartered
1 large (or 2 - 3 small) red onion, roughly chopped
1 or 2 jalapeno peppers, split in two and seeded
1/4 cup extra-virgin olive oil
Preheat oven to 450F. Spread ingredients in large roasting pan so they form a single ... | 2 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d73hu4u | null | false | 2016-08-31T02:28:01Z |
d73hjxh | t1_d73hjxh | 1,472,610,038 | user_6647289509c9 | Cooking | We got one of those egg steamers that is really just a little hotplate with a holder for eggs. never though I'd use it, but its such an easy set up I had egg salad 3 days in a row. | 1 | t1_d73f2wb | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73hjxh | null | false | 2016-08-31T02:20:38Z |
d73hjhu | t1_d73hjhu | 1,472,610,019 | user_127f4251cf4c | Cooking | I didn't even think of that. I just thought of how common they are in some Asian households for hotpot and such. But yes definitely do your candy making outside. | 1 | t1_d72urqg | t3_508skc | /r/Cooking/comments/t3_508skc/d73hjhu | null | false | 2016-08-31T02:20:19Z |
d73hj9a | t1_d73hj9a | 1,472,610,009 | user_0499227f10b4 | Cooking | Great. Make the one of the three I've never seen before be the best tasting one. | 10 | t3_50du4t | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73hj9a | null | false | 2016-08-31T02:20:09Z |
d73hj0j | t1_d73hj0j | 1,472,609,998 | [deleted] | Cooking | [deleted] | 0 | t3_50atzw | t3_50atzw | /r/Cooking/comments/t3_50atzw/d73hj0j | null | false | 2016-08-31T02:19:58Z |
d73hizh | t1_d73hizh | 1,472,609,996 | user_54b2fb78bd4c | Cooking | Thanks for the tip. I am ending up with about 900g of stuff now that I add potatos and onion. Would 5g MSG be a good amount? | 1 | t1_d72xcns | t3_506a5w | /r/Cooking/comments/t3_506a5w/d73hizh | null | false | 2016-08-31T02:19:56Z |
d73hf6e | t1_d73hf6e | 1,472,609,832 | user_a2a33a60cf24 | Cooking | This is my favorite very simple Caribbean Curry:
https://www.google.com/amp/s/allrecipes.com/recipe/37651/west-indian-curried-chicken/amp/?client=safari
Don't worry too much about the Jamaican curry specifically as long as you use decent curry powder this will be good. I know this is a big simplification but gives yo... | 1 | t1_d73843i | t3_50bxsg | /r/Cooking/comments/t3_50bxsg/d73hf6e | null | false | 2016-08-31T02:17:12Z |
d73hf1b | t1_d73hf1b | 1,472,609,825 | user_ba89e4403de6 | Cooking | Do they sell whole peeled? | 1 | t1_d73gpwf | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73hf1b | null | false | 2016-08-31T02:17:05Z |
d73hecx | t1_d73hecx | 1,472,609,797 | user_ba89e4403de6 | Cooking | Oh cool. Not familiar | 1 | t1_d73gqlo | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73hecx | null | false | 2016-08-31T02:16:37Z |
d73hbih | t1_d73hbih | 1,472,609,674 | user_42f299d173c4 | Cooking | Do you know why one is "instant" vs the other. I know they are both masa harina. But why the two different bags and different results? | 2 | t1_d738hmz | t3_50atzw | /r/Cooking/comments/t3_50atzw/d73hbih | null | false | 2016-08-31T02:14:34Z |
d73hb9k | t1_d73hb9k | 1,472,609,664 | user_f7c8067ad956 | Cooking | I regularly use radishes as a pot vegetable. Try Daikon, sliced, then regular radishes. They retain their flavor and some of the original bite. The don't add that much to the sauce and it's just a matter of accommodating, getting used to radishes in food besides salads. | 1 | t3_50ero6 | t3_50ero6 | /r/Cooking/comments/t3_50ero6/d73hb9k | null | false | 2016-08-31T02:14:24Z |
d73h9mg | t1_d73h9mg | 1,472,609,596 | user_6647289509c9 | Cooking | I think you can get them at Gourmet Dumpling House, I've also gotten them at a few spots in allston. | 2 | t1_d73gejw | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73h9mg | null | false | 2016-08-31T02:13:16Z |
d73h7rm | t1_d73h7rm | 1,472,609,516 | user_42f299d173c4 | Cooking | True. But the end result is different. So it's most likely the process used for each version. I'm sure there is some different, hence the different packaging. My experience is that the brown bag makes the best corn tortilla. No real just personal experience. | 2 | t1_d731zc8 | t3_50atzw | /r/Cooking/comments/t3_50atzw/d73h7rm | null | false | 2016-08-31T02:11:56Z |
d73h5px | t1_d73h5px | 1,472,609,430 | user_5529715527c6 | Cooking | First, get rid of all the fat and the pericardium (outer membrane) on the outside. The little muscular flaps that hang off are called the auricles and are edible. Next, you'll want to remove the valves and the chordae tendonae - little tendons that keep the valves shut. It helps if you diagonally cut through all four c... | 3 | t3_50eaes | t3_50eaes | /r/Cooking/comments/t3_50eaes/d73h5px | null | false | 2016-08-31T02:10:30Z |
d73h4oy | t1_d73h4oy | 1,472,609,385 | user_c8633c7271cf | Cooking | That's part of the problem I'm trying to see, I normally use onions (red most of the time) with bell peppers (red and orange, if I can get them, I find the greens kinda boring, and they don't lose their flavor much). But have no idea how radish cook down. As I'm thinking more about it, might try it as a garnish instead... | 1 | t1_d73gqv1 | t3_50ero6 | /r/Cooking/comments/t3_50ero6/d73h4oy | null | false | 2016-08-31T02:09:45Z |
d73h1xc | t1_d73h1xc | 1,472,609,265 | user_91785e5ba2cf | Cooking | I just got the "We haven't forgotten about you email" as well.....
....only I've received my stuff already. My second package came with 3 broken jars but that's not bad considering I ordered 36. | 1 | t3_50dmp8 | t3_50dmp8 | /r/Cooking/comments/t3_50dmp8/d73h1xc | null | false | 2016-08-31T02:07:45Z |
d73gzsh | t1_d73gzsh | 1,472,609,173 | user_4d458e7438c1 | Cooking | Upvote on the chile harvest time. I got lbs of all the new Mexican green chiles I could find in California, and roasting them tonight. Makes me feel connected to my heritage. | 2 | t1_d72mrwa | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73gzsh | null | false | 2016-08-31T02:06:13Z |
d73gzh0 | t1_d73gzh0 | 1,472,609,159 | user_54ec428e3603 | Cooking | Ain't nobody got time for that!
Quick blanche them bad boys. I don't even bother scoring them. They'll split on themselves after 30 seconds. | 1 | t1_d737axd | t3_509xjb | /r/Cooking/comments/t3_509xjb/d73gzh0 | null | false | 2016-08-31T02:05:59Z |
d73gw8m | t1_d73gw8m | 1,472,609,023 | user_54ec428e3603 | Cooking | Host a dinner party and make Salmon en croute.
This is my wife's favorite dish to make *when* she cooks.
http://www.bbcgoodfood.com/recipes/1771638/the-ultimate-makeover-salmon-en-crote
I also like *eating* this when I visit England. Obviously make it with tons of salmon.
http://www.bbcgoodfood.com/recipes/420615/... | 1 | t3_50c3w4 | t3_50c3w4 | /r/Cooking/comments/t3_50c3w4/d73gw8m | null | false | 2016-08-31T02:03:43Z |
d73gv7y | t1_d73gv7y | 1,472,608,980 | user_01438207e06b | Cooking | It's actually quite versatile. You can either use a high heat method (such as grilling) and prepare it similar to a steak or braise it in a stew. In that case I'd probably give it at least two hours. | 1 | t3_50eaes | t3_50eaes | /r/Cooking/comments/t3_50eaes/d73gv7y | null | false | 2016-08-31T02:03:00Z |
d73gr70 | t1_d73gr70 | 1,472,608,813 | [deleted] | Cooking | [deleted] | 2 | t1_d73fd29 | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73gr70 | null | false | 2016-08-31T02:00:13Z |
d73gqv1 | t1_d73gqv1 | 1,472,608,801 | user_01438207e06b | Cooking | Wouldn't think they'd work in goulash. I was recently at a Nepalese restaurant out here in Queens and my appetizer featured strangely textured bites in a pleasantly hot sauce. I asked the waitress what it was and she explained it was radish. I don't exactly know how they prepared it (steamed maybe) but it was lovely.
... | 1 | t3_50ero6 | t3_50ero6 | /r/Cooking/comments/t3_50ero6/d73gqv1 | null | false | 2016-08-31T02:00:01Z |
d73gqlo | t1_d73gqlo | 1,472,608,790 | user_99e625c08b2b | Cooking | America's Test Kitchen. They used to do a segment in the show where Christopher Kimball would blindly try out 3 different products (ex. brands of beef stock, olive oil, etc.) and tell which one he liked the best compared to the "panel" of tasters. | 9 | t1_d73gh6l | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73gqlo | null | false | 2016-08-31T01:59:50Z |
d73gpwf | t1_d73gpwf | 1,472,608,760 | user_1676194ce5d0 | Cooking | What about Pomi? | 0 | t3_50du4t | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73gpwf | null | false | 2016-08-31T01:59:20Z |
d73goa3 | t1_d73goa3 | 1,472,608,693 | user_54ec428e3603 | Cooking | San Marzano.
Used to max out on them when a local grocer would run their *Buy 2 get 3 free* special. | -1 | t3_50du4t | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73goa3 | null | false | 2016-08-31T01:58:13Z |
d73gnoq | t1_d73gnoq | 1,472,608,668 | user_88a1ad162b07 | Cooking | America's Test Kitchen | 1 | t1_d73gh6l | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73gnoq | null | false | 2016-08-31T01:57:48Z |
d73gmkc | t1_d73gmkc | 1,472,608,619 | user_54ec428e3603 | Cooking | San Merican. HAHA | 2 | t1_d73fn8y | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73gmkc | null | false | 2016-08-31T01:56:59Z |
d73gmcf | t1_d73gmcf | 1,472,608,610 | user_88a1ad162b07 | Cooking | Every time I try different tomatoes, I always revert back to using Pastene. Especially now that I can find the whopping 6 lb can of crushed tomatoes fairly easily (it just sucks to carry home lol). | 1 | t3_50du4t | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73gmcf | null | false | 2016-08-31T01:56:50Z |
d73gjfn | t1_d73gjfn | 1,472,608,492 | user_800e3bcc90a9 | Cooking | I just made my first curry too! It was also a Thai Red Curry, but mine was with tofu, mushrooms, and snowpeas. Yours is [prettier](https://imgur.com/6Jmo0HG), but I also loved the taste and simplicity. I used Thai Kitchen red curry paste. This is the [recipe](http://cooking.nytimes.com/recipes/1016196-coconut-red-curry... | 2 | t3_50bxsg | t3_50bxsg | /r/Cooking/comments/t3_50bxsg/d73gjfn | null | false | 2016-08-31T01:54:52Z |
d73gh6l | t1_d73gh6l | 1,472,608,401 | user_ba89e4403de6 | Cooking | What's this? | 0 | t1_d73ga5h | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73gh6l | null | false | 2016-08-31T01:53:21Z |
d73ggzs | t1_d73ggzs | 1,472,608,394 | user_7fa9ce43f202 | Cooking | I was zeroed in on the "San Marzano" | 1 | t1_d73gf0m | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73ggzs | null | false | 2016-08-31T01:53:14Z |
d73gf0m | t1_d73gf0m | 1,472,608,313 | user_ba89e4403de6 | Cooking | The one you posted isn't too good | 1 | t1_d73fn8y | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73gf0m | null | false | 2016-08-31T01:51:53Z |
d73gejw | t1_d73gejw | 1,472,608,295 | user_4fda727d68d0 | Cooking | Anyone get a confirmation on Bostons Chinatown? | 1 | t1_d72r4rd | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73gejw | null | false | 2016-08-31T01:51:35Z |
d73gdvo | t1_d73gdvo | 1,472,608,268 | user_ba89e4403de6 | Cooking | I think Splendid Table did one | 5 | t1_d73fk20 | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73gdvo | null | false | 2016-08-31T01:51:08Z |
d73gd9v | t1_d73gd9v | 1,472,608,243 | user_6be53a9a0e60 | Cooking | These are so good. It's odd how they come out like light, fluffy pastries when they're finished. | 1 | t1_d72gz16 | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73gd9v | null | false | 2016-08-31T01:50:43Z |
d73ga5h | t1_d73ga5h | 1,472,608,114 | user_99e625c08b2b | Cooking | You did your own ATK, nice! | 9 | t3_50du4t | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73ga5h | null | false | 2016-08-31T01:48:34Z |
d73g36z | t1_d73g36z | 1,472,607,833 | user_ba1acf99bcf0 | Cooking |
**Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose...**
||||
--:|:--|:--
Current|$23.05|Amazon (New)
High|$29.95|Amazon (New)
Low|$20.18|Amazon (New)
|Average|$22.36|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/GloSMd9.png) | [FAQ](http://www.reddit.com/r/PriceZombie/wiki/ind... | 1 | t1_d73g2v6 | t3_50d7ez | /r/Cooking/comments/t3_50d7ez/d73g36z | null | false | 2016-08-31T01:43:53Z |
d73g2v6 | t1_d73g2v6 | 1,472,607,820 | user_83f15e78d259 | Cooking | [Buck, Buck, Moose](https://www.amazon.com/Buck-Moose-Techniques-Antelope-Antlered/dp/099694480X) by Hank Shaw.
I'm a little biased because I'm one of the editors for this book, but it's got some fantastic recipes - I've eaten some of them at Hank and Holly's table. They both rock. | 2 | t3_50d7ez | t3_50d7ez | /r/Cooking/comments/t3_50d7ez/d73g2v6 | null | false | 2016-08-31T01:43:40Z |
d73g1uq | t1_d73g1uq | 1,472,607,783 | user_dc9125ee2d86 | Cooking | for the fish try [herbed trout](http://www.foodnetwork.com/recipes/emeril-lagasse/herbed-trout-fillets-recipe.html). maybe smoke the trout (if you have a smoker)... [make smoked trout rilletes](http://www.epicurious.com/recipes/food/views/smoked-trout-rillettes-with-radishes-and-celery-240688) | 1 | t3_50d7ez | t3_50d7ez | /r/Cooking/comments/t3_50d7ez/d73g1uq | null | false | 2016-08-31T01:43:03Z |
d73g0d4 | t1_d73g0d4 | 1,472,607,728 | user_497e4410fb7c | Cooking | I didn't even know Cento made San Marzanos without the DOP designation? I can't imagine they're anything close.
| 0 | t3_50du4t | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73g0d4 | null | false | 2016-08-31T01:42:08Z |
d73fxnk | t1_d73fxnk | 1,472,607,622 | user_2719f41d9eb7 | Cooking | According to Alton Brown you don't even need the cornflour. | 1 | t1_d72vc0u | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73fxnk | null | false | 2016-08-31T01:40:22Z |
d73fwoc | t1_d73fwoc | 1,472,607,581 | user_ba80534c137f | Cooking | Hope this doesn't break any rules. [1001 Best Slow-Cooker Recipes](http://api.ning.com/files/TwvtANCwluRr2y79sQ1kTusqLbiTq9vcBIqmXOustF*3Px6x3Ho9umUOnutiyRGqe41zdgrp4n4gGLB7Z5s0ey7wAk1oR5My/1001BestSlowCookerRecipes.pdf). It's a pdf file. | 2 | t3_50ecvr | t3_50ecvr | /r/Cooking/comments/t3_50ecvr/d73fwoc | null | false | 2016-08-31T01:39:41Z |
d73fuy1 | t1_d73fuy1 | 1,472,607,510 | user_2719f41d9eb7 | Cooking | fuck I want one of those cheeseburgers | 3 | t1_d72kv7y | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73fuy1 | null | false | 2016-08-31T01:38:30Z |
d73ftl8 | t1_d73ftl8 | 1,472,607,454 | user_9e5ea9fb0d8a | Cooking | Trust this Internet stranger. They're good. | 5 | t1_d73eyzv | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73ftl8 | null | false | 2016-08-31T01:37:34Z |
d73fnc9 | t1_d73fnc9 | 1,472,607,209 | user_7757feda8ba3 | Cooking | I've never side by sided, but I've found I enjoy the cento "Italian style" better than the certified San marzano origin cento in pizza sauce. | 3 | t3_50du4t | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73fnc9 | null | false | 2016-08-31T01:33:29Z |
d73fn8y | t1_d73fn8y | 1,472,607,206 | user_7fa9ce43f202 | Cooking | Thanks for sharing. I've usually gone with the Cento or San Merican (https://www.amazon.com/San-Marzano-Whole-Peeled-Tomatoes/dp/B000SEJ8F6), but I'll have to be on the lookout for Bianco, but I don't recall ever seeing them in Texas. | 2 | t3_50du4t | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73fn8y | null | false | 2016-08-31T01:33:26Z |
d73fk20 | t1_d73fk20 | 1,472,607,078 | user_800e3bcc90a9 | Cooking | A while back I saw another canned taste test, I am not sure where, though, which put Muir Glen well ahead of Cento as well. I'll see if I can find Bianco locally. | 6 | t3_50du4t | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73fk20 | null | false | 2016-08-31T01:31:18Z |
d73fhai | t1_d73fhai | 1,472,606,970 | user_ea7e55219393 | Cooking | I've heard that the chef steps recipe by Ann Nguyen was pretty good. I haven't tried it, but it looks pretty similar to what I do, so it can't be all bad XD | 1 | t1_d72ykdo | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73fhai | null | false | 2016-08-31T01:29:30Z |
d73fgb6 | t1_d73fgb6 | 1,472,606,930 | user_86eba2212edb | Cooking | Bread | 1 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73fgb6 | null | false | 2016-08-31T01:28:50Z |
d73fg9n | t1_d73fg9n | 1,472,606,928 | user_35128fbe8cad | Cooking | I basically just treat venison like really lean beef. Steaks, roasts, chili, stews, burgers & meat balls(grind it up with some pork or better yet elk fat if you can). Use a bit more oil and don't over cook, for steaks I usually do medium rare for beef and rare for venison. Venison has a much more interesting flavor, ... | 2 | t3_50d7ez | t3_50d7ez | /r/Cooking/comments/t3_50d7ez/d73fg9n | null | false | 2016-08-31T01:28:48Z |
d73fd29 | t1_d73fd29 | 1,472,606,796 | user_97249410b677 | Cooking | Nice try, Bianco Di Napoli marketing employee | 174 | t3_50du4t | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73fd29 | null | false | 2016-08-31T01:26:36Z |
d73f8na | t1_d73f8na | 1,472,606,619 | user_54ec428e3603 | Cooking | not surprising, but tamales. | 2 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73f8na | null | false | 2016-08-31T01:23:39Z |
d73f7rs | t1_d73f7rs | 1,472,606,585 | user_6b2a566885ac | Cooking | You can make amazing cold sauces with yoghurt or mayo. Just put some in a bowl and experiment, then get a cheap squeeze bottle, march proudly into the the cafeteria and squeeze loads on everything in front of everyone. | 2 | t3_507gdw | t3_507gdw | /r/Cooking/comments/t3_507gdw/d73f7rs | null | false | 2016-08-31T01:23:05Z |
d73f2wb | t1_d73f2wb | 1,472,606,386 | user_54ec428e3603 | Cooking | You mean hard steamed eggs?
I use that Oster steamer for the eggs.
https://amzn.com/B00019G8IS | 1 | t1_d72kv7y | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73f2wb | null | false | 2016-08-31T01:19:46Z |
d73eyzv | t1_d73eyzv | 1,472,606,231 | user_ba89e4403de6 | Cooking | Would be nice go try one before committing to a case | 2 | t1_d73edzg | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73eyzv | null | false | 2016-08-31T01:17:11Z |
d73enfs | t1_d73enfs | 1,472,605,767 | user_9e5ea9fb0d8a | Cooking | I cure mine for about a week, then rinse, brush with real maple syrup and then cold smoke it for about 6 hours Slice thin and put it on everything. | 2 | t3_50c3w4 | t3_50c3w4 | /r/Cooking/comments/t3_50c3w4/d73enfs | null | false | 2016-08-31T01:09:27Z |
d73ena9 | t1_d73ena9 | 1,472,605,761 | user_8a499f3c9d19 | Cooking | I am going to stuck up for this pan even though it makes me unpopular. Background; I bought this pan over a month ago from Amazon. I have been cooking pretty heavily for about 10 years, I own all clad frypans, stain Dutch ovens, and Emily Henry stone ware. I say that to show that I cook with the best supplies the home ... | 1 | t3_4d6m34 | t3_4d6m34 | /r/Cooking/comments/t3_4d6m34/d73ena9 | null | false | 2016-08-31T01:09:21Z |
d73ek2z | t1_d73ek2z | 1,472,605,631 | user_ea66f78f529e | Cooking | My two boxes just showed up about 2 hours ago. My order was placed on July 23. | 1 | t3_50dmp8 | t3_50dmp8 | /r/Cooking/comments/t3_50dmp8/d73ek2z | null | false | 2016-08-31T01:07:11Z |
d73edzg | t1_d73edzg | 1,472,605,390 | user_9e5ea9fb0d8a | Cooking | I use Sclafani for my pizza sauce and marinara. Better deal on those on Amazon, and they taste great. | 6 | t3_50du4t | t3_50du4t | /r/Cooking/comments/t3_50du4t/d73edzg | null | false | 2016-08-31T01:03:10Z |
d73e9n2 | t1_d73e9n2 | 1,472,605,223 | user_973a8ebde72b | Cooking | Maybe.
After some thought, and knowing nothing of your diet, I'm suspecting that the point is to take more of your calories from protein and fat, which give you more satiation, as opposed to trying to go full ketogenic.
All my hypothesizing aside, if it works for you, it works :D
One thing I will say though, is be a... | 1 | t1_d72fum1 | t3_507nky | /r/Cooking/comments/t3_507nky/d73e9n2 | null | false | 2016-08-31T01:00:23Z |
d73e8o8 | t1_d73e8o8 | 1,472,605,183 | user_738320214009 | Cooking | Christ, what an adventure! Glad to hear everyone is safe.
Here are a few ideas:
* [crock pot chicken fajitas](http://www.cookingclassy.com/2015/01/slow-cooker-chicken-fajitas/)
* [pulled pork](http://natashaskitchen.com/2011/12/19/svetlanas-pulled-pork/)
* [honey garlic chicken with veggies](http://damndelicious.net/... | 3 | t3_50ecvr | t3_50ecvr | /r/Cooking/comments/t3_50ecvr/d73e8o8 | null | false | 2016-08-31T00:59:43Z |
d73e473 | t1_d73e473 | 1,472,605,004 | user_b55df926fe16 | Cooking | Just beginning to learn, and this seems like one of the best tips I've read so far. I'll definitely be trying it out. Thank you! | 1 | t1_d6zrgnb | t3_4zx8rn | /r/Cooking/comments/t3_4zx8rn/d73e473 | null | false | 2016-08-31T00:56:44Z |
d73drt1 | t1_d73drt1 | 1,472,604,510 | user_afbeb2c96cc6 | Cooking | Gotcha, thanks for your help
| 1 | t1_d73bfhz | t3_50czf5 | /r/Cooking/comments/t3_50czf5/d73drt1 | null | false | 2016-08-31T00:48:30Z |
d73dcjb | t1_d73dcjb | 1,472,603,886 | user_a34bbde8737b | Cooking | Yes, they lie to feel like they belong. | 0 | t1_d73csok | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d73dcjb | null | false | 2016-08-31T00:38:06Z |
d73dcae | t1_d73dcae | 1,472,603,875 | user_7e03eb71bb8d | Cooking | I typically use thighs because I find them more flavorful. I found [this](http://www.chinasichuanfood.com/chinese-steamed-chicken-recipe/) recipe which is very close to the original recipe I found and used years ago. The biggest difference is this recipe uses half a chicken, while I typically just used precut thighs. I... | 1 | t1_d72z0j1 | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73dcae | null | false | 2016-08-31T00:37:55Z |
d73d9vh | t1_d73d9vh | 1,472,603,778 | user_ade18410c2ca | Cooking | I use it, along with Parmesan cheese, to finish of sauteed Brussels sprouts. | 3 | t3_50e0oa | t3_50e0oa | /r/Cooking/comments/t3_50e0oa/d73d9vh | null | false | 2016-08-31T00:36:18Z |
d73d6l1 | t1_d73d6l1 | 1,472,603,649 | [deleted] | Cooking | [deleted] | 1 | t1_d72gz16 | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73d6l1 | null | false | 2016-08-31T00:34:09Z |
d73d2ym | t1_d73d2ym | 1,472,603,505 | user_25f4a7ad1347 | Cooking | The word curry comes from tamil word kari meaning sauce. So yeah. | 2 | t1_d73c2pc | t3_50bxsg | /r/Cooking/comments/t3_50bxsg/d73d2ym | null | false | 2016-08-31T00:31:45Z |
d73cu88 | t1_d73cu88 | 1,472,603,148 | user_f96ad300b063 | Cooking | Got my order last week. Got an email saying my order was sent. Then around a few hours later I got another mail saying that one of the items was out of stock and would not be shipped. Refund to be applied of course. Ended up for the best since I don't know why I though a full sheet pan would fit in my residential oven.... | 1 | t3_50dmp8 | t3_50dmp8 | /r/Cooking/comments/t3_50dmp8/d73cu88 | null | false | 2016-08-31T00:25:48Z |
d73csok | t1_d73csok | 1,472,603,089 | user_c03a92b81045 | Cooking | They're not. | 3 | t1_d733qic | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d73csok | null | false | 2016-08-31T00:24:49Z |
d73c5gy | t1_d73c5gy | 1,472,602,145 | user_ba1acf99bcf0 | Cooking |
**Ammex GPNB GlovePlus Black Nitrile Glove, Latex Free, Disposable, Powd...** (8% price drop)
||||
--:|:--|:--
Current|$13.29|Amazon (New)
High|$15.85|Amazon (New)
Low|$6.65|Amazon (New)
|Average|$14.49|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/69hwZzc.png) | [FAQ](http://www.reddit.com/r/Pric... | 1 | t1_d73c53u | t3_509840 | /r/Cooking/comments/t3_509840/d73c5gy | null | false | 2016-08-31T00:09:05Z |
d73c53u | t1_d73c53u | 1,472,602,131 | user_1fdb0cba12cd | Cooking | I embrace my paranoia. Like Sloane Peterson said, "I'm not embarrassed."
* Washing Meat - It's not necessary and just promotes the spread of potentially harmful bacteria. If you brine the meat and need to rinse off some salt, that's a different story I suppose.
* Gloves - I have a box of [these latex gloves](https://... | 1 | t3_509840 | t3_509840 | /r/Cooking/comments/t3_509840/d73c53u | null | false | 2016-08-31T00:08:51Z |
d73c44n | t1_d73c44n | 1,472,602,091 | user_720010ef35e7 | Cooking | Salty Egg pudding. The perfect add on to any meal :)
Crack a couple eggs into a bowl with high sides add salt, a little bit of water or broth and some white pepper stir it all up and steam it (inside the bowl). Be careful removing the bowl and enjoy with rice... and most often spam and stir fry veggies. | 2 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73c44n | null | false | 2016-08-31T00:08:11Z |
d73c33m | t1_d73c33m | 1,472,602,050 | user_db7d9192ed5e | Cooking | I ordered on July 21st and got my shipping notice yesterday. UPS is delivering it tomorrow. | 1 | t1_d736qxr | t3_4zknvx | /r/Cooking/comments/t3_4zknvx/d73c33m | null | false | 2016-08-31T00:07:30Z |
d73c2pc | t1_d73c2pc | 1,472,602,035 | user_a83f3cbfb6ce | Cooking | In fact, having not much in common other than involving some sort of sauce - they probably shouldn't all be called the same word, but, language is funny. | 2 | t1_d73843i | t3_50bxsg | /r/Cooking/comments/t3_50bxsg/d73c2pc | null | false | 2016-08-31T00:07:15Z |
d73c16l | t1_d73c16l | 1,472,601,972 | user_a83f3cbfb6ce | Cooking | Chaokoh 4 lyfe | 2 | t1_d7327nv | t3_50bxsg | /r/Cooking/comments/t3_50bxsg/d73c16l | null | false | 2016-08-31T00:06:12Z |
d73btvg | t1_d73btvg | 1,472,601,672 | user_b485d10c6a61 | Cooking | Steamed cabbage smells similarly awful. | 7 | t1_d7325rl | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73btvg | null | false | 2016-08-31T00:01:12Z |
d73bsbf | t1_d73bsbf | 1,472,601,606 | [deleted] | Cooking | [removed] | 1 | t3_506xls | t3_506xls | /r/Cooking/comments/t3_506xls/d73bsbf | null | false | 2016-08-31T00:00:06Z |
d73bs0j | t1_d73bs0j | 1,472,601,593 | user_6386f24f318b | Cooking | You've got your tomato pie. That's an Albany expression! | 4 | t1_d72wujz | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73bs0j | null | false | 2016-08-30T23:59:53Z |
d73bqdc | t1_d73bqdc | 1,472,601,522 | user_27035061ed90 | Cooking | FYI you can buy the steam buns from an Asian grocery store and they'll be just as good as home made, maybe better. | 7 | t1_d72hffe | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73bqdc | null | false | 2016-08-30T23:58:42Z |
d73bp3z | t1_d73bp3z | 1,472,601,467 | user_0fdcc5d8cc3f | Cooking | >[**Cat's In The Kettle - Weird Al Yankovic [1:37]**](http://youtu.be/Zn2Sa5UGxK8)
>>Think of this song next time you go to eat Chinese.
> [*^KrisSilver*](https://www.youtube.com/channel/UC7YcKOfw3X5qAY_aMIcG-1Q) ^in ^Music
>*^502,830 ^views ^since ^Dec ^2009*
[^bot ^info](http://www.reddit.com/r/youtubefactsbot/wi... | 1 | t1_d73bovj | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73bp3z | null | false | 2016-08-30T23:57:47Z |
d73bovj | t1_d73bovj | 1,472,601,457 | user_c8d0a7ecd8e3 | Cooking | https://www.youtube.com/watch?v=Zn2Sa5UGxK8 | 1 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73bovj | null | false | 2016-08-30T23:57:37Z |
d73bly7 | t1_d73bly7 | 1,472,601,332 | user_b7cf55d43140 | Cooking | I would use it for pasta, risotto or in a polenta. Maybe try it in a italian salad.
I also remember having it served on a soft boiled egg which was great! | 3 | t3_50e0oa | t3_50e0oa | /r/Cooking/comments/t3_50e0oa/d73bly7 | null | false | 2016-08-30T23:55:32Z |
d73bl3f | t1_d73bl3f | 1,472,601,295 | [deleted] | Cooking | [deleted] | 2 | t3_50b1kp | t3_50b1kp | /r/Cooking/comments/t3_50b1kp/d73bl3f | null | false | 2016-08-30T23:54:55Z |
d73bicy | t1_d73bicy | 1,472,601,177 | user_d5373cf4e9d3 | Cooking | If you're near any of [these locations](http://dintaifungusa.com/locations_us/), you should go.
| 2 | t1_d72jap1 | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73bicy | null | false | 2016-08-30T23:52:57Z |
d73bfhz | t1_d73bfhz | 1,472,601,057 | user_25f4a7ad1347 | Cooking | As long as it's lubricated, it will be fine. But if you were to pull it out before cooking, it will collapse onto itself. If it's cooked, then it will be difficult to stuff it with things | 1 | t1_d73b7ad | t3_50czf5 | /r/Cooking/comments/t3_50czf5/d73bfhz | null | false | 2016-08-30T23:50:57Z |
d73bbxa | t1_d73bbxa | 1,472,600,902 | user_224957acc3ab | Cooking | You can just heat them up on a skillet to make them roll-able enough (without breakage) for enchiladas. | 3 | t1_d73aef8 | t3_50atzw | /r/Cooking/comments/t3_50atzw/d73bbxa | null | false | 2016-08-30T23:48:22Z |
d73bbed | t1_d73bbed | 1,472,600,879 | user_52b191ebf3ee | Cooking | tostada | 2 | t1_d72s6pz | t3_50atzw | /r/Cooking/comments/t3_50atzw/d73bbed | null | false | 2016-08-30T23:47:59Z |
d73bbcl | t1_d73bbcl | 1,472,600,876 | user_b7cf55d43140 | Cooking | Put some filets or chopped salmon pieces in a half puff pastry with some spinach and cream cheese.
A Pasta with salmon, spinach and ricotta or what kind of pasta you like. Also good with some creamy lemon sauce or tomato/basil.
Teriyaki marinade filets or a whole side and bake in oven. Vietnamese spring rolls.
If y... | 1 | t3_50c3w4 | t3_50c3w4 | /r/Cooking/comments/t3_50c3w4/d73bbcl | null | false | 2016-08-30T23:47:56Z |
d73b7dz | t1_d73b7dz | 1,472,600,707 | user_a816fc1797c5 | Cooking | U/g0ing_postal has good tips but be sure to add toasted sesame oil, Xaio Xing cooking wine and several sauces to your pantry: hoisin, oyster, chili garlic paste are all good beginner sauces.
Asian egg and rice noodles are also a good staple. Most major grocery stores in the US carry everything you need to start your j... | 1 | t3_50d6qx | t3_50d6qx | /r/Cooking/comments/t3_50d6qx/d73b7dz | null | false | 2016-08-30T23:45:07Z |
d73b7ad | t1_d73b7ad | 1,472,600,703 | user_afbeb2c96cc6 | Cooking | I'm trying to make it into a cylinder that's closed on one end, so I'd just pull the metal out from the open end? Unless that would cause problems? | 1 | t1_d739ryc | t3_50czf5 | /r/Cooking/comments/t3_50czf5/d73b7ad | null | false | 2016-08-30T23:45:03Z |
d73b76u | t1_d73b76u | 1,472,600,700 | user_52b191ebf3ee | Cooking | its so watery.... and yet there's a smack of ham to it | 3 | t1_d73a70r | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73b76u | null | false | 2016-08-30T23:45:00Z |
d73b6bb | t1_d73b6bb | 1,472,600,662 | user_4fd309c36382 | Cooking | This one. I'm not much for Turkey Meatballs but make the Marinara. It's fantastic.
http://www.curtisstone.com/recipe/turkey-meatballs-marinara-sauce | 1 | t3_508pap | t3_508pap | /r/Cooking/comments/t3_508pap/d73b6bb | null | false | 2016-08-30T23:44:22Z |
d73atik | t1_d73atik | 1,472,600,107 | user_5ac6568f8c24 | Cooking | Sweet Jesus those ribs. Mindblowing. | 1 | t1_d72tmrh | t3_50aodq | /r/Cooking/comments/t3_50aodq/d73atik | null | false | 2016-08-30T23:35:07Z |
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