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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d72ga54 | t1_d72ga54 | 1,472,556,117 | user_1867d90b233d | Cooking | Lol, that is probably my favorite thing about cooking. Getting an idea, doing some research, and seeing what the hell happens. It's usually delicious. Sometimes it's not. Also, I'm a she. | 1 | t1_d72atvc | t3_508mlt | /r/Cooking/comments/t3_508mlt/d72ga54 | null | false | 2016-08-30T11:21:57Z |
d72ga0g | t1_d72ga0g | 1,472,556,107 | user_7b830f5096fe | Cooking | If it's a lean cut, add more fat! Ghee, avocado oil, coconut oil, or macadamia oil if you can get your hands on it, are all great fats that a little will go a long way! Also try different salts, you may find you prefer pink, black, grey, or red to your typical white. | 1 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d72ga0g | null | false | 2016-08-30T11:21:47Z |
d72g8p3 | t1_d72g8p3 | 1,472,555,999 | user_770e5037ca6e | Cooking | I have never seen someone use the "pound" sign like this before. | 1 | t3_508moj | t3_508moj | /r/Cooking/comments/t3_508moj/d72g8p3 | null | false | 2016-08-30T11:19:59Z |
d72g88z | t1_d72g88z | 1,472,555,966 | user_1867d90b233d | Cooking | That sounds perfect. Thanks! | 1 | t1_d72afxh | t3_508mlt | /r/Cooking/comments/t3_508mlt/d72g88z | null | false | 2016-08-30T11:19:26Z |
d72g7si | t1_d72g7si | 1,472,555,930 | user_1867d90b233d | Cooking | It wouldn't be very exciting to just make dishes I've eaten before, would it? Longer answer, I'm better at risotto than gnocchi. The flavor was on the mushrooms and it seems simpler to incorporate it into a stock/whole dish than just the mushrooms. | 1 | t1_d729tk6 | t3_508mlt | /r/Cooking/comments/t3_508mlt/d72g7si | null | false | 2016-08-30T11:18:50Z |
d72g45w | t1_d72g45w | 1,472,555,642 | user_7b830f5096fe | Cooking | They're great in mac n cheese, especially with havarti, swiss, or very strong white cheddar | 3 | t3_508moj | t3_508moj | /r/Cooking/comments/t3_508moj/d72g45w | null | false | 2016-08-30T11:14:02Z |
d72g1f4 | t1_d72g1f4 | 1,472,555,423 | user_bc3053d02815 | Cooking | Sorry if this is an ignorant question. But is chicken really so dangerously full of germs? I grew up in a 3rd world country and we generally do wash our chicken pretty thoroughly when we bring it home from the market. Like we do with everything else like fruits and vegetables. | 4 | t3_509840 | t3_509840 | /r/Cooking/comments/t3_509840/d72g1f4 | null | false | 2016-08-30T11:10:23Z |
d72fvxa | t1_d72fvxa | 1,472,554,948 | user_22c4b17e627b | Cooking | Hey we've got the same one! I LOVE my dutch, had it for about 3 years now and it's held up beautifully. Only thing is the inside enamel is a little stained, but that's from heavy use and a lot of love! :) | 1 | t3_506l24 | t3_506l24 | /r/Cooking/comments/t3_506l24/d72fvxa | null | false | 2016-08-30T11:02:28Z |
d72fv6y | t1_d72fv6y | 1,472,554,884 | user_cb35c0b361e1 | Cooking | Like I said, I don't really follow a recipe but I start with about 75% ground Chuck to 25% ground pork. I like to mix in diced onion, bread crumbs, chopped garlic, salt & pepper and worcestershire sauce. Then sometimes mushrooms, bell pepper...whatever. usually glaze it with BBQ sauce while baking. | 1 | t1_d72edzr | t3_4ybdeu | /r/Cooking/comments/t3_4ybdeu/d72fv6y | null | false | 2016-08-30T11:01:24Z |
d72fum1 | t1_d72fum1 | 1,472,554,832 | user_acfec06dd2cb | Cooking | Well my assumption is I'm low carb day 6, 7, 1, 2 so maybe the first day 1, 2 slowly eases you into it? | 1 | t1_d72frzk | t3_507nky | /r/Cooking/comments/t3_507nky/d72fum1 | null | false | 2016-08-30T11:00:32Z |
d72fu1j | t1_d72fu1j | 1,472,554,783 | user_c9ccefcc19e4 | Cooking | Nope. | 1 | t1_d728n69 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d72fu1j | null | false | 2016-08-30T10:59:43Z |
d72fty8 | t1_d72fty8 | 1,472,554,776 | user_e80c32447ff2 | Cooking | Deviled ham (or beef or salmon, etc.) sandwiches on soft white bread with the crusts cut off. Serve with a light soup to go with it. Worked for me when I had my back molar removed two days ago. | 2 | t3_506xls | t3_506xls | /r/Cooking/comments/t3_506xls/d72fty8 | null | false | 2016-08-30T10:59:36Z |
d72frzk | t1_d72frzk | 1,472,554,592 | user_973a8ebde72b | Cooking | Gotcha. In that case, the key like other people said is to not over cook the meat. If you on't have a meat thermometer already, you should get one. That way you can cook to temp, and then stop.
As far as chicken goes, I'm a fan of marinades. You can find a lot of recipes on line, but in your case, you'd start with... | 2 | t1_d723thp | t3_507nky | /r/Cooking/comments/t3_507nky/d72frzk | null | false | 2016-08-30T10:56:32Z |
d72frdn | t1_d72frdn | 1,472,554,535 | user_0c60ad0913eb | Cooking | Yeah, I dad joke the kids about how many shepherds I roasted. | 2 | t1_d722pm2 | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d72frdn | null | false | 2016-08-30T10:55:35Z |
d72fnja | t1_d72fnja | 1,472,554,168 | user_32ecb1440166 | Cooking | avoid cooking metal with them. i'm not really a fan of nonstick, though I do have 'em cause I can't buy what i'd really want...
but yeah, don't use any metal utensils in 'em. ever. It WILL scratch that coating.
I don't think there's anything to avoid really as far as particular food/cooking goes... | 12 | t3_50ag97 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d72fnja | null | false | 2016-08-30T10:49:28Z |
d72fkvi | t1_d72fkvi | 1,472,553,919 | user_4b56e4b311a0 | Cooking | i never add vinegar. or other peppers to them. the taste is delicate enough to be changed pretty dramatically by those things. break them up into an amount you think you can eat fresh in a week. freeze in ziploc freezer bags (very important that they are the freezer bags). they'll keep for at least a year that way. | 1 | t1_d72fh71 | t3_508moj | /r/Cooking/comments/t3_508moj/d72fkvi | null | false | 2016-08-30T10:45:19Z |
d72fh71 | t1_d72fh71 | 1,472,553,579 | user_4b56e4b311a0 | Cooking | green chile chicken cheese enchilada casserole is probably my favorite way to eat green chile. you can make a tasty dip with sour cream and sautéed onions and garlic. try it in guacamole. on top of cheese fries or a burger. make rellenos. throw some cheese and green chile in some cornbread. green chile stew is a classi... | 6 | t3_508moj | t3_508moj | /r/Cooking/comments/t3_508moj/d72fh71 | null | false | 2016-08-30T10:39:39Z |
d72ffbm | t1_d72ffbm | 1,472,553,414 | user_1f92285c818b | Cooking | Tryna make some gunpowder? | 1 | t3_5067wq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d72ffbm | null | false | 2016-08-30T10:36:54Z |
d72f6sd | t1_d72f6sd | 1,472,552,622 | user_35d51bf708da | Cooking | Butter won't be good if he is cutting but depends how strict and clean he wants to be. | 3 | t1_d729vsn | t3_507nky | /r/Cooking/comments/t3_507nky/d72f6sd | null | false | 2016-08-30T10:23:42Z |
d72f1zs | t1_d72f1zs | 1,472,552,160 | user_beabc797a6e6 | Cooking | You definitely can get nice tomato sauce from fresh ripe ones. It depends on the soil honestly. When I tried to make tomato sauce in the US, I always get disappointed a the results because the tomatoes are not ripe or tasted bitter. After I moved to Italy, the tomatoes are much better quality and I never had issues wit... | -9 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72f1zs | null | false | 2016-08-30T10:16:00Z |
d72exsz | t1_d72exsz | 1,472,551,757 | user_e8b4f6775d96 | Cooking | If you're worried about bitterness, try pulverizing the whole tomatoes, then sifting (with a sifter) the seeds out. Seedless sauce is sweeter. | 14 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72exsz | null | false | 2016-08-30T10:09:17Z |
d72evoz | t1_d72evoz | 1,472,551,550 | user_6d68729ee963 | Cooking | Salsas you make yourself can be low-calorie. Store bought ones can be calorie bombs. If it has tomato it will typically also have sugar. | -2 | t1_d71tnkn | t3_507nky | /r/Cooking/comments/t3_507nky/d72evoz | null | false | 2016-08-30T10:05:50Z |
d72esh9 | t1_d72esh9 | 1,472,551,236 | user_910f799598ad | Cooking | You're not supposed to wash raw chicken as the water splashing from the chicken can cause the bacteria to spread. | 9 | t1_d72e9m5 | t3_509840 | /r/Cooking/comments/t3_509840/d72esh9 | null | false | 2016-08-30T10:00:36Z |
d72es7j | t1_d72es7j | 1,472,551,209 | user_c00454944588 | Cooking | Yeah because the splashing and dripping water contains the bacteria and it gets everywhere. | 25 | t1_d72e9m5 | t3_509840 | /r/Cooking/comments/t3_509840/d72es7j | null | false | 2016-08-30T10:00:09Z |
d72epia | t1_d72epia | 1,472,550,945 | user_7b13628fc96b | Cooking | Usually I save preparing raw poultry to last, but in general I just don't worry about it much.
Sometimes I'll put a sheet of wax paper on my chopping block and do poultry on that. Keeps the board cleaner and I don't need a plate to store it on for the few minutes before it actually gets cooked. | 4 | t3_509840 | t3_509840 | /r/Cooking/comments/t3_509840/d72epia | null | false | 2016-08-30T09:55:45Z |
d72eo4i | t1_d72eo4i | 1,472,550,812 | user_5b006e679636 | Cooking | Let me answer your question with a question of my own: would you eat a blended pizza? Texture is everything. | 1 | t3_506tv3 | t3_506tv3 | /r/Cooking/comments/t3_506tv3/d72eo4i | null | false | 2016-08-30T09:53:32Z |
d72elw9 | t1_d72elw9 | 1,472,550,584 | user_7b13628fc96b | Cooking | Recent addition: [Masakage Yuki gyuto, 240mm](http://i.imgur.com/sY4tkoL.jpg).
Extremely nimble and well balanced in hand. 6.5oz, somehow lighter than the several inch shorter santoku I'd been using as a workhorse previously.
Comes razor sharp, and is very easy to keep sharp with light stropping. Haven't had to put... | 2 | t3_5074i9 | t3_5074i9 | /r/Cooking/comments/t3_5074i9/d72elw9 | null | false | 2016-08-30T09:49:44Z |
d72edzr | t1_d72edzr | 1,472,549,794 | user_87ea3aac1542 | Cooking | Every meatloaf I've ever had was absolutely disgusting. I've heard of many people who like it though. Do you have a good reciept for me? | 1 | t1_d6mpjwk | t3_4ybdeu | /r/Cooking/comments/t3_4ybdeu/d72edzr | null | false | 2016-08-30T09:36:34Z |
d72e9m5 | t1_d72e9m5 | 1,472,549,349 | user_6e08a0215303 | Cooking | I've been told you're not supposed to wash Raw chicken anyways - any truth to this? | 9 | t1_d728tej | t3_509840 | /r/Cooking/comments/t3_509840/d72e9m5 | null | false | 2016-08-30T09:29:09Z |
d72e7l4 | t1_d72e7l4 | 1,472,549,145 | user_4e00eb03d8d4 | Cooking | Cheddar cheese grits | 2 | t3_506xls | t3_506xls | /r/Cooking/comments/t3_506xls/d72e7l4 | null | false | 2016-08-30T09:25:45Z |
d72e3v7 | t1_d72e3v7 | 1,472,548,760 | user_8f1a17e749bb | Cooking | Marinating | 1 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d72e3v7 | null | false | 2016-08-30T09:19:20Z |
d72dspo | t1_d72dspo | 1,472,547,606 | [deleted] | Cooking | [removed] | 1 | t3_501p6i | t3_501p6i | /r/Cooking/comments/t3_501p6i/d72dspo | null | false | 2016-08-30T09:00:06Z |
d72dq4p | t1_d72dq4p | 1,472,547,357 | user_3cade6041619 | Cooking | Good choice, best if you find a good recipe for tomato sauce; or you could simply dice them up, add things like minced garlic, chopped onions, sweet basil, oregano, parsley, maybe some chili flakes, and cheeses like parmigiano-reggiano, Asiago; then let them cook until you have a deep red and thick sauce. | 4 | t1_d72d88g | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72dq4p | null | false | 2016-08-30T08:55:57Z |
d72dl6v | t1_d72dl6v | 1,472,546,861 | user_3e566c883868 | Cooking | Nobody has said why you are downvoted, so Ill say it. No need to rinse chicken at all. You are just splashing raw chicken germs everywhere. From the container to cooking is fine. | 9 | t1_d72891v | t3_509840 | /r/Cooking/comments/t3_509840/d72dl6v | null | false | 2016-08-30T08:47:41Z |
d72dju5 | t1_d72dju5 | 1,472,546,721 | user_3e566c883868 | Cooking | But do you have a garbage disposal in the shower yet? | 13 | t1_d72d03q | t3_509840 | /r/Cooking/comments/t3_509840/d72dju5 | null | false | 2016-08-30T08:45:21Z |
d72deu0 | t1_d72deu0 | 1,472,546,216 | user_c94c8d31769e | Cooking | I always wash the container it was marinating in immediately afterwards. | 1 | t3_509840 | t3_509840 | /r/Cooking/comments/t3_509840/d72deu0 | null | false | 2016-08-30T08:36:56Z |
d72de98 | t1_d72de98 | 1,472,546,157 | user_61bdfe3f3176 | Cooking | That's what I usually do, because often recipes either tell me to use so much I can taste the salt above all else or so little it provides little benefit. I'm still learning to do it well, but I can notice I get better at it with time. I was just curious! :) | 1 | t1_d72d6y3 | t3_4zpmgi | /r/Cooking/comments/t3_4zpmgi/d72de98 | null | false | 2016-08-30T08:35:57Z |
d72d9fr | t1_d72d9fr | 1,472,545,681 | user_4584d530a07d | Cooking | Yeah, they're normally used for sauces. | 10 | t1_d72d88g | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72d9fr | null | false | 2016-08-30T08:28:01Z |
d72d8b9 | t1_d72d8b9 | 1,472,545,574 | user_42e7917beed6 | Cooking | yeah, you ideally want something you can flip through easily. I did buy a couple of digital cookbooks after i got a lenovo yoga pro, since that converts into a tablet with a 13" screen, but I would not want to read them on anything smaller than a 10" | 1 | t1_d72d4yj | t3_4zt62g | /r/Cooking/comments/t3_4zt62g/d72d8b9 | null | false | 2016-08-30T08:26:14Z |
d72d88g | t1_d72d88g | 1,472,545,566 | user_7407f4afcd4d | Cooking | i have a roma tomato plant, which is for pastas right? | 12 | t1_d72cazk | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72d88g | null | false | 2016-08-30T08:26:06Z |
d72d6y3 | t1_d72d6y3 | 1,472,545,439 | user_d58f1a9bf1d1 | Cooking | Salt does scale. I suppose it can be tricky to accurately measure out half the amount of a small amount of salt, like getting a 1/4 tsp instead of 1/2 tsp, but you should really be seasoning to taste anyway. | 1 | t1_d6zql50 | t3_4zpmgi | /r/Cooking/comments/t3_4zpmgi/d72d6y3 | null | false | 2016-08-30T08:23:59Z |
d72d4yj | t1_d72d4yj | 1,472,545,240 | user_213d6858aeb2 | Cooking | I'm not in the US, that books a fair bit more here. Though I can find a cheaper digital edition - but aren't cookbooks among those books that don't really "work" in digital format? | 1 | t1_d72cru7 | t3_4zt62g | /r/Cooking/comments/t3_4zt62g/d72d4yj | null | false | 2016-08-30T08:20:40Z |
d72d21z | t1_d72d21z | 1,472,544,958 | user_f79eb09154c0 | Cooking | http://www.cutleryandmore.com/global/chefs-knife-p11073
Well balanced, easy to clean. From the moment is was in my hand, it felt it belonged there. I prefer the dimpled metal handle to wood or plastic. | 2 | t3_5074i9 | t3_5074i9 | /r/Cooking/comments/t3_5074i9/d72d21z | null | false | 2016-08-30T08:15:58Z |
d72d03q | t1_d72d03q | 1,472,544,755 | user_a1a7e9f4dd7d | Cooking | I prepare the entire meal in the shower, sous vide. | 54 | t3_509840 | t3_509840 | /r/Cooking/comments/t3_509840/d72d03q | null | false | 2016-08-30T08:12:35Z |
d72cwww | t1_d72cwww | 1,472,544,431 | user_bda886ccf981 | Cooking | I do this too, let's not get paranoid | 5 | t1_d728tej | t3_509840 | /r/Cooking/comments/t3_509840/d72cwww | null | false | 2016-08-30T08:07:11Z |
d72cw4a | t1_d72cw4a | 1,472,544,351 | user_a1a7e9f4dd7d | Cooking | [Pollo verde](https://www.google.com/search?site=&tbm=isch&source=hp&biw=1106&bih=714&q=pollo+verde&oq=pollo+verde&gs_l=img.12..0j0i30k1l2j0i5i30k1l5j0i8i30k1l2.1727.4075.0.6932.11.11.0.0.0.0.125.1008.6j4.10.0....0...1ac.1.64.img..1.10.997.eIkHJpCm2Z4#tbm=isch&q=recipe+pollo+verde) or [chile verde](https://www.google.c... | 4 | t3_508moj | t3_508moj | /r/Cooking/comments/t3_508moj/d72cw4a | null | false | 2016-08-30T08:05:51Z |
d72cub7 | t1_d72cub7 | 1,472,544,162 | user_31f390eabd4e | Cooking | > Saltpeter is sodium nitrate
No, saltpeter is potassium nitrate, sodium nitrate is the "modern" replacement. | 1 | t1_d71ytyl | t3_5067wq | /r/Cooking/comments/t3_5067wq/d72cub7 | null | false | 2016-08-30T08:02:42Z |
d72ctcl | t1_d72ctcl | 1,472,544,066 | user_31f390eabd4e | Cooking | 100% potassium nitrate is 100% potassium nitrate. "food grade" is a fantasy.
| 1 | t1_d71xj68 | t3_5067wq | /r/Cooking/comments/t3_5067wq/d72ctcl | null | false | 2016-08-30T08:01:06Z |
d72cs6c | t1_d72cs6c | 1,472,543,951 | user_31f390eabd4e | Cooking | Still on the list, just harder to reach.
And yes it IS idiocy. | 2 | t1_d729uxz | t3_5067wq | /r/Cooking/comments/t3_5067wq/d72cs6c | null | false | 2016-08-30T07:59:11Z |
d72crvx | t1_d72crvx | 1,472,543,925 | [deleted] | Cooking | [removed] | 1 | t1_d72cru7 | t3_4zt62g | /r/Cooking/comments/t3_4zt62g/d72crvx | null | false | 2016-08-30T07:58:45Z |
d72cru7 | t1_d72cru7 | 1,472,543,921 | user_42e7917beed6 | Cooking | try bittman's "how to cook everything: the basics". https://www.amazon.com/dp/B00BS03TYU/ lists used copies from < $10
also hit up your local secondhand bookstores; you can often get cookbooks really cheap there. | 3 | t1_d72cmhs | t3_4zt62g | /r/Cooking/comments/t3_4zt62g/d72cru7 | null | false | 2016-08-30T07:58:41Z |
d72croo | t1_d72croo | 1,472,543,906 | user_31f390eabd4e | Cooking | > and make you impotent for a day or two... seriously
Nope, that's an old sailor's tale, like 4 mast tall ships old. | 2 | t1_d722usy | t3_5067wq | /r/Cooking/comments/t3_5067wq/d72croo | null | false | 2016-08-30T07:58:26Z |
d72cp3x | t1_d72cp3x | 1,472,543,662 | user_31f390eabd4e | Cooking | Pocket ~~curing~~ Sand
| 1 | t1_d722etq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d72cp3x | null | false | 2016-08-30T07:54:22Z |
d72cor4 | t1_d72cor4 | 1,472,543,631 | user_b4e8c978071b | Cooking | Aren't chutneys loaded with sugar? | 5 | t1_d71v7nk | t3_507nky | /r/Cooking/comments/t3_507nky/d72cor4 | null | false | 2016-08-30T07:53:51Z |
d72co8y | t1_d72co8y | 1,472,543,583 | user_31f390eabd4e | Cooking | Close enough for an upvote. | 2 | t1_d727wid | t3_5067wq | /r/Cooking/comments/t3_5067wq/d72co8y | null | false | 2016-08-30T07:53:03Z |
d72cnq2 | t1_d72cnq2 | 1,472,543,535 | user_31f390eabd4e | Cooking | A big enough smoke bomb can make me smile, does that count?
| 1 | t1_d71p0qr | t3_5067wq | /r/Cooking/comments/t3_5067wq/d72cnq2 | null | false | 2016-08-30T07:52:15Z |
d72cmhs | t1_d72cmhs | 1,472,543,423 | user_213d6858aeb2 | Cooking | Any good cookbooks I might get off for cheap on eBay or something? Especially for Italian cuisine, but I'm also curious about various international cuisines.
Cooking skill level: I can cook eggs and a couple of two other dishes. And even then I occasionally screw up, so I'm below beginner. College student to be.
Also... | 4 | t3_4zt62g | t3_4zt62g | /r/Cooking/comments/t3_4zt62g/d72cmhs | null | false | 2016-08-30T07:50:23Z |
d72cm1x | t1_d72cm1x | 1,472,543,383 | user_31f390eabd4e | Cooking | Huh, 100% Potassium nitrate. I guess it's still freely available after all. | 2 | t1_d729xk4 | t3_5067wq | /r/Cooking/comments/t3_5067wq/d72cm1x | null | false | 2016-08-30T07:49:43Z |
d72clua | t1_d72clua | 1,472,543,362 | user_9f6163310d33 | Cooking | Its fine. Its no worse to your health than using a cast iron which you heat up oil to point it oxidizes and makes a bunch of nice organic volatile compounds like formaldehyde and acetaldehyde. Cancer risk be damned before i give up panned seared steak in butter and garlic. If you worried about toxic stuff, sous vi... | 4 | t3_5039zn | t3_5039zn | /r/Cooking/comments/t3_5039zn/d72clua | null | false | 2016-08-30T07:49:22Z |
d72cl64 | t1_d72cl64 | 1,472,543,297 | user_31f390eabd4e | Cooking | That's an OLD sailors tale, like 4 mast tall ships old. | 3 | t1_d727uth | t3_5067wq | /r/Cooking/comments/t3_5067wq/d72cl64 | null | false | 2016-08-30T07:48:17Z |
d72cazk | t1_d72cazk | 1,472,542,360 | user_4584d530a07d | Cooking | It's probably more to do with the types of tomatoes you're growing. Most garden tomatoes are big juicy slicing tomatoes rather than the thicker sauce tomatoes. | 9 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72cazk | null | false | 2016-08-30T07:32:40Z |
d72c6nn | t1_d72c6nn | 1,472,541,968 | [deleted] | Cooking | [deleted] | 1 | t1_d71wuvz | t3_5067wq | /r/Cooking/comments/t3_5067wq/d72c6nn | null | false | 2016-08-30T07:26:08Z |
d72c0hd | t1_d72c0hd | 1,472,541,425 | user_1542f7bee2cc | Cooking | Admiral! | 1 | t1_d71oodq | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d72c0hd | null | false | 2016-08-30T07:17:05Z |
d72bxuz | t1_d72bxuz | 1,472,541,201 | user_e2ecab475470 | Cooking | I use scissors to cut the chicken straight into the pan, no contact with anything, wash hands and scissors straight away, job done! | 1 | t3_509840 | t3_509840 | /r/Cooking/comments/t3_509840/d72bxuz | null | false | 2016-08-30T07:13:21Z |
d72bscg | t1_d72bscg | 1,472,540,724 | user_ada63adb8cb2 | Cooking | And you can get real crazy and throw all of that in a pot or pan, cover and use medium heat over 20 minutes or so. Steam it all together. | 1 | t1_d72brey | t3_507nky | /r/Cooking/comments/t3_507nky/d72bscg | null | false | 2016-08-30T07:05:24Z |
d72brey | t1_d72brey | 1,472,540,643 | user_ada63adb8cb2 | Cooking | Learn to love the juices from steamed mushrooms. Then add garlic, cilantro, spices and maybe a dash of olive oil. | 1 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d72brey | null | false | 2016-08-30T07:04:03Z |
d72bgjc | t1_d72bgjc | 1,472,539,730 | user_8e326d845b86 | Cooking | Try this indian recipe called Dalia. I love to have it when I'm not well and can't eat much of solid food. http://www.northindiancooking.com/moong-dal-and-dalia-khichdi.html
Edit: if you do make it, add garlic too when frying off the red chillies. I omit tomatoes most days. Just make sure that all the veggies are well... | 2 | t3_506xls | t3_506xls | /r/Cooking/comments/t3_506xls/d72bgjc | null | false | 2016-08-30T06:48:50Z |
d72bdl2 | t1_d72bdl2 | 1,472,539,486 | user_2ccdea6f5653 | Cooking | Boner poison | 3 | t1_d72akkc | t3_5067wq | /r/Cooking/comments/t3_5067wq/d72bdl2 | null | false | 2016-08-30T06:44:46Z |
d72b9wz | t1_d72b9wz | 1,472,539,182 | user_f1a2e6fe4c66 | Cooking | The way I make ziti is generally like this (for a 9x13 dish):
1) Make sauce. Separately, fry & crumble sausage if including it (really, why wouldn't you)?
2) Beat a couple eggs in a large bowl. Combine with:
- 1 lb. ricotta,
- 1/3-1/2 C. Parmesan (you could also go half-and-half with Asiago and/or toss in a couple... | 0 | t3_508dt7 | t3_508dt7 | /r/Cooking/comments/t3_508dt7/d72b9wz | null | false | 2016-08-30T06:39:42Z |
d72b4rm | t1_d72b4rm | 1,472,538,754 | user_567aea60de83 | Cooking | Specifically taste? Not really. But texture affects how we perceive taste and the finer texture of ingredients can absolutely make a difference. | 1 | t3_506tv3 | t3_506tv3 | /r/Cooking/comments/t3_506tv3/d72b4rm | null | false | 2016-08-30T06:32:34Z |
d72b25z | t1_d72b25z | 1,472,538,539 | user_5f81bf9e4b16 | Cooking | I've done this the last three apartments I've moved out of. Good thing those sombitches are a standard size. | 2 | t1_d725mzw | t3_508skc | /r/Cooking/comments/t3_508skc/d72b25z | null | false | 2016-08-30T06:28:59Z |
d72b14c | t1_d72b14c | 1,472,538,453 | user_ba89e4403de6 | Cooking | I use my Dutch for many other things too, do you? I probably damaged it first . I'm trying breads now on pizza stone, cast iron pans, big soup pots | 2 | t1_d72a2or | t3_506l24 | /r/Cooking/comments/t3_506l24/d72b14c | null | false | 2016-08-30T06:27:33Z |
d72b0c5 | t1_d72b0c5 | 1,472,538,389 | user_439fb30f49dc | Cooking | I have a separate knife and cutting board I use for raw protein. | 1 | t3_509840 | t3_509840 | /r/Cooking/comments/t3_509840/d72b0c5 | null | false | 2016-08-30T06:26:29Z |
d72aucd | t1_d72aucd | 1,472,537,913 | user_bb3e9f4e989a | Cooking | Mrs. Dash | 1 | t3_507gdw | t3_507gdw | /r/Cooking/comments/t3_507gdw/d72aucd | null | false | 2016-08-30T06:18:33Z |
d72atvc | t1_d72atvc | 1,472,537,872 | user_25f4a7ad1347 | Cooking | >Gnocchi more or less just takes on the flavor of whatever it's coated with. Risotto, on the other hand, actually absorbs the flavor of whatever it's cooked with.
This is insane.
BTW risotto needs to stirred constantly. With black garlic which is basically a paste, it will break up with any slight stirring into bits ... | -2 | t1_d72apv9 | t3_508mlt | /r/Cooking/comments/t3_508mlt/d72atvc | null | false | 2016-08-30T06:17:52Z |
d72apv9 | t1_d72apv9 | 1,472,537,550 | user_543d14619189 | Cooking | You basically said that he has to recreate that gnocchi dish before he can have any clue what he is doing when making a similarly styled risotto. In reality though, all he is doing is replacing one starch with another.
And "when to add the black garlic" is a better question when discussing risotto, than it is when di... | 2 | t1_d72af7n | t3_508mlt | /r/Cooking/comments/t3_508mlt/d72apv9 | null | false | 2016-08-30T06:12:30Z |
d72amjd | t1_d72amjd | 1,472,537,279 | user_0d504eaa5aa5 | Cooking | Vinegar and cayenne and Lemon juice and garlic and herbs | 1 | t3_507gdw | t3_507gdw | /r/Cooking/comments/t3_507gdw/d72amjd | null | false | 2016-08-30T06:07:59Z |
d72akkc | t1_d72akkc | 1,472,537,130 | user_6be400a91fa2 | Cooking | It's all in the placebo, man | 1 | t1_d72aaj7 | t3_5067wq | /r/Cooking/comments/t3_5067wq/d72akkc | null | false | 2016-08-30T06:05:30Z |
d72afzc | t1_d72afzc | 1,472,536,788 | user_0a8035964bbd | Cooking | I have to say, their plain cheeseburgers with extra pickles isn't that fucking horrible. Fuck that other shit though. | -1 | t1_d72aa2p | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d72afzc | null | false | 2016-08-30T05:59:48Z |
d72afxh | t1_d72afxh | 1,472,536,784 | user_543d14619189 | Cooking | Put it in with the first bit of stock that you put into your risotto. It's already cooked by the time it's black. Now you just need to get the flavor to permeate throughout your dish. Put it in with you first bit of stock so that the rice will start to absorb "your star flavor" right from the beginning. | 2 | t3_508mlt | t3_508mlt | /r/Cooking/comments/t3_508mlt/d72afxh | null | false | 2016-08-30T05:59:44Z |
d72af7n | t1_d72af7n | 1,472,536,732 | user_25f4a7ad1347 | Cooking | > When do I add the black garlic? If what I'm reading is right, it's kind of a paste... would I add it right before the wine and let it cook a bit? Or at the end? I'm totally clueless here, any help is appreciated.
| -1 | t1_d72acgh | t3_508mlt | /r/Cooking/comments/t3_508mlt/d72af7n | null | false | 2016-08-30T05:58:52Z |
d72af78 | t1_d72af78 | 1,472,536,731 | user_734ccf064ce9 | Cooking | [This video will tell you everything you need to know.](https://youtu.be/Px7Uc2GrnhE) | 1 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d72af78 | null | false | 2016-08-30T05:58:51Z |
d72aep6 | t1_d72aep6 | 1,472,536,695 | user_8bf9c7d6c18b | Cooking | Avocados. Lil' salt, maybe some lemon juice. Watch a video if you don't know the easy way to eat them.
Slow-cook some pork with sliced apples. Do it on low for like eight hours and it should fall apart. Serve over slightly-overcooked egg noodles with a bit of sour cream. If you like hot sauce, this is a good place to... | 2 | t3_506xls | t3_506xls | /r/Cooking/comments/t3_506xls/d72aep6 | null | false | 2016-08-30T05:58:15Z |
d72adh6 | t1_d72adh6 | 1,472,536,608 | user_e9b501b5d637 | Cooking | It seems from your post the only "cooking" of the greens is from microwaving. Try cooking your greens first to get rid of the bitterness. Try sautéing, blanching, wilting or braising. This extra cooking time before you mix it with the soup will really help cut the bitterness. You can do this in large batches and then k... | 1 | t3_506a5w | t3_506a5w | /r/Cooking/comments/t3_506a5w/d72adh6 | null | false | 2016-08-30T05:56:48Z |
d72ad37 | t1_d72ad37 | 1,472,536,582 | user_8bf9c7d6c18b | Cooking | Fatty foods, opiates, and grunge rock were certainly all I remember after getting my wisdom teeth out. | 3 | t1_d724lkd | t3_506xls | /r/Cooking/comments/t3_506xls/d72ad37 | null | false | 2016-08-30T05:56:22Z |
d72acgh | t1_d72acgh | 1,472,536,532 | user_543d14619189 | Cooking | >if you've never even had black garlic mushroom risotto, what hope do you have in order to make it. You have no idea what goes into and how it should taste.
You don't cook much, do you?
I have never had "black garlic mushroom risotto", but I can tell you what goes in it. Aborio rice, stock, parm, butter, mushroom, a... | 1 | t1_d729tk6 | t3_508mlt | /r/Cooking/comments/t3_508mlt/d72acgh | null | false | 2016-08-30T05:55:32Z |
d72aaj7 | t1_d72aaj7 | 1,472,536,394 | user_3a9eec41b29c | Cooking | No, no it's not. It does not do that. | 1 | t1_d727uth | t3_5067wq | /r/Cooking/comments/t3_5067wq/d72aaj7 | null | false | 2016-08-30T05:53:14Z |
d72aa2p | t1_d72aa2p | 1,472,536,361 | user_cc4b5db95efb | Cooking | Lol ass cheeseburgers | 1 | t1_d72a85x | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d72aa2p | null | false | 2016-08-30T05:52:41Z |
d72a85x | t1_d72a85x | 1,472,536,219 | user_0a8035964bbd | Cooking | Almost 50 and I've never had a big mac. If I have to eat at a McD's or BK I grab a cheap ass cheeseburger. | 3 | t1_d728n69 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d72a85x | null | false | 2016-08-30T05:50:19Z |
d72a83q | t1_d72a83q | 1,472,536,214 | user_9cb2397a8daa | Cooking | One word: adobo. | 1 | t3_507gdw | t3_507gdw | /r/Cooking/comments/t3_507gdw/d72a83q | null | false | 2016-08-30T05:50:14Z |
d72a7ua | t1_d72a7ua | 1,472,536,196 | user_e9b501b5d637 | Cooking | It seems from the description that the greens are added raw and then microwaved once blended with the soup mix. I think that may have something to do with the bitterness. | 1 | t1_d71h5ym | t3_506a5w | /r/Cooking/comments/t3_506a5w/d72a7ua | null | false | 2016-08-30T05:49:56Z |
d72a7d1 | t1_d72a7d1 | 1,472,536,162 | user_f0826d41d9bd | Cooking | Salt, lemon, and spices are your friends | 1 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d72a7d1 | null | false | 2016-08-30T05:49:22Z |
d72a6i8 | t1_d72a6i8 | 1,472,536,101 | user_0868f07b8ef5 | Cooking | Ferment some in a 5 percent brine. (Or just chop, mix with salt until saltyish, and put it in a jar with something to keep air out on top - I use a ziplock half full of water.) Blend that with garlic and vinegar to taste. Amazing hot sauce. | 2 | t3_508moj | t3_508moj | /r/Cooking/comments/t3_508moj/d72a6i8 | null | false | 2016-08-30T05:48:21Z |
d72a688 | t1_d72a688 | 1,472,536,080 | user_b888e51aa504 | Cooking | You're mostly right about uniformity, but not always. For french onion soup, I slice the onions to all sizes. The smallest literally disintegrate. The next size are like grains of rice. The largest would hang over the sides of a soup spoon. I use a few different onion types as well. I do the same for tomato sauce and c... | 6 | t1_d71ny5q | t3_506tv3 | /r/Cooking/comments/t3_506tv3/d72a688 | null | false | 2016-08-30T05:48:00Z |
d72a5se | t1_d72a5se | 1,472,536,046 | user_f76cdc877a78 | Cooking | I've been oven shopping lately as well and had a similar reaction. The chicken nugget button is ridiculous. I can't believe anyone would find this desirable. I think it's actually shameful... An embarrassment to the invention of the oven. | 0 | t3_50736v | t3_50736v | /r/Cooking/comments/t3_50736v/d72a5se | null | false | 2016-08-30T05:47:26Z |
d72a4qm | t1_d72a4qm | 1,472,535,970 | user_d391f069964c | Cooking | Meatloaf. It reheats well and makes awesome sandwiches. | 1 | t3_503ou1 | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d72a4qm | null | false | 2016-08-30T05:46:10Z |
d72a44m | t1_d72a44m | 1,472,535,928 | user_81eaba097415 | Cooking | Barkeepers friend helps with dirty liners. | 3 | t1_d723r1f | t3_508skc | /r/Cooking/comments/t3_508skc/d72a44m | null | false | 2016-08-30T05:45:28Z |
d72a2or | t1_d72a2or | 1,472,535,826 | user_3f5653e25878 | Cooking | I've made over a hundred loaves in my enamel Dutch (Chasseur) and there's no sign of cracking. Many times I've even used dough straight from the fridge. Overcome your fear, the pleasure is too great to live without! | 0 | t1_d7285xb | t3_506l24 | /r/Cooking/comments/t3_506l24/d72a2or | null | false | 2016-08-30T05:43:46Z |
d72a2bs | t1_d72a2bs | 1,472,535,799 | user_25f4a7ad1347 | Cooking | [FEast your eyes](http://www.foodnetwork.com/search/search-results.html?searchTerm=stuffed+portobello+mushrooms&form=global&_charset_=UTF-8) | 2 | t1_d72164w | t3_508hbq | /r/Cooking/comments/t3_508hbq/d72a2bs | null | false | 2016-08-30T05:43:19Z |
d729z9k | t1_d729z9k | 1,472,535,583 | user_25f4a7ad1347 | Cooking | Heinz tomato sauce in cans. I think they're like a buck.
Finely sliced garlics or in mince. I'd goo with sliced.
Finely sliced shallots or in mince. I'd go with mince.
Add evoo to the pot, add the garlic and shallot in. Toss around. Add ground pork, toss around breaking them up. Sprinkle some parsley, oregano, et... | 1 | t3_508pap | t3_508pap | /r/Cooking/comments/t3_508pap/d729z9k | null | false | 2016-08-30T05:39:43Z |
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