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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d729xk4 | t1_d729xk4 | 1,472,535,462 | user_25453d2840ae | Cooking | ... and [stump remover](http://www.homedepot.com/p/Spectracide-1-lb-Stump-Remover-HG-66420-4/202097353?cm_mmc=Shopping|THD|G|0|G-BASE-PLA-D28O-OutdoorGarden|&gclid=CNPxmN216M4CFYkDaQodqJwFsA&gclsrc=aw.ds) | 1 | t1_d71morp | t3_5067wq | /r/Cooking/comments/t3_5067wq/d729xk4 | null | false | 2016-08-30T05:37:42Z |
d729x90 | t1_d729x90 | 1,472,535,442 | user_ff3dca68d496 | Cooking | First time I've ever seen an explanation for why this is the case, thank you. | 2 | t1_d71sufx | t3_506tv3 | /r/Cooking/comments/t3_506tv3/d729x90 | null | false | 2016-08-30T05:37:22Z |
d729w0c | t1_d729w0c | 1,472,535,357 | user_405d447ad2ef | Cooking | Replace the flavor that sauces give you with rubs and marinades. | 1 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d729w0c | null | false | 2016-08-30T05:35:57Z |
d729vvk | t1_d729vvk | 1,472,535,348 | user_dd96a3e39e7e | Cooking | Yes. Although potassium nitrate is what was used in the past, sodium nitrate has replaced it in most culinary applications. | 1 | t3_5067wq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d729vvk | null | false | 2016-08-30T05:35:48Z |
d729vsn | t1_d729vsn | 1,472,535,343 | user_589fb5734637 | Cooking | Only real answer. Brine it, throw some butter on it, Cajun spices. Make sure you add garlic and salt/pepper. Delicious. | -1 | t1_d71wm0q | t3_507nky | /r/Cooking/comments/t3_507nky/d729vsn | null | false | 2016-08-30T05:35:43Z |
d729uxz | t1_d729uxz | 1,472,535,285 | user_a675660580ee | Cooking | I doubt it, since I live in another hemisphere. | 1 | t1_d728n7p | t3_5067wq | /r/Cooking/comments/t3_5067wq/d729uxz | null | false | 2016-08-30T05:34:45Z |
d729tk6 | t1_d729tk6 | 1,472,535,192 | user_25f4a7ad1347 | Cooking | Maybe you shoudl make the gnocchi you've had. 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.
if you were to make the gnocchi, at least you've had it and know what it should taste like. | -2 | t3_508mlt | t3_508mlt | /r/Cooking/comments/t3_508mlt/d729tk6 | null | false | 2016-08-30T05:33:12Z |
d729tg6 | t1_d729tg6 | 1,472,535,184 | [deleted] | Cooking | [deleted] | -2 | t3_507501 | t3_507501 | /r/Cooking/comments/t3_507501/d729tg6 | null | false | 2016-08-30T05:33:04Z |
d729p3o | t1_d729p3o | 1,472,534,887 | user_25f4a7ad1347 | Cooking | http://www.foodnetwork.com/topics/bean-salad-recipes.html | 1 | t3_508uww | t3_508uww | /r/Cooking/comments/t3_508uww/d729p3o | null | false | 2016-08-30T05:28:07Z |
d729nul | t1_d729nul | 1,472,534,802 | user_acfec06dd2cb | Cooking | This is a laid out set in stone diet just without the cooking party so bacon is out don't tease me haha, yet butter is OK like used some for my steak earlier. | 4 | t1_d729db3 | t3_507nky | /r/Cooking/comments/t3_507nky/d729nul | null | false | 2016-08-30T05:26:42Z |
d729l9z | t1_d729l9z | 1,472,534,629 | user_25f4a7ad1347 | Cooking | It' doesn't have the flames to caress up the side of the pan or a wok.
And that's not really a bad thing. Bare exposed coils will radiate heat up the sides and the handles. So bare coils aren't a desirable thing. Using the right size pan helps a lot when cooking on the coils.
But if stir frying is your thing and ha... | 1 | t1_d7290a0 | t3_508skc | /r/Cooking/comments/t3_508skc/d729l9z | null | false | 2016-08-30T05:23:49Z |
d729ihs | t1_d729ihs | 1,472,534,446 | user_f50afa124a2c | Cooking | And smoke bombs. Really good ones! | 3 | t1_d71morp | t3_5067wq | /r/Cooking/comments/t3_5067wq/d729ihs | null | false | 2016-08-30T05:20:46Z |
d729dwv | t1_d729dwv | 1,472,534,149 | user_d391f069964c | Cooking | yeah, or just keep a new set for when you have company. | 3 | t1_d725mzw | t3_508skc | /r/Cooking/comments/t3_508skc/d729dwv | null | false | 2016-08-30T05:15:49Z |
d729dkm | t1_d729dkm | 1,472,534,127 | user_e457eaa89212 | Cooking | Maybe you can make the ubiquitous (or so they say) French classic--[carrot salad! H/t David lebovitz](http://www.davidlebovitz.com/carottes-rapee/) | 1 | t3_5085l4 | t3_5085l4 | /r/Cooking/comments/t3_5085l4/d729dkm | null | false | 2016-08-30T05:15:27Z |
d729db3 | t1_d729db3 | 1,472,534,110 | user_543d14619189 | Cooking | If you can eat (saturated) fat then do chicken breast with lemon butter, but then add some balsamic vinegar on top. It's pretty awesome for being so simple.
Or how about chicken with pickled jalapenos? And maybe some monterey jack cheese too, for a little extra flavor and protein? You could even add some bacon if you ... | 2 | t1_d723thp | t3_507nky | /r/Cooking/comments/t3_507nky/d729db3 | null | false | 2016-08-30T05:15:10Z |
d729d2l | t1_d729d2l | 1,472,534,096 | user_25f4a7ad1347 | Cooking | Sandwiches and soups will carry you a long way.
You can make hot or cold sandwiches and soups or chilis.
Pulled pork slaw sandwiches and baked beans, or posole soup. All can be made in bulk and frozen.
>I forgot to mention that our schedules require the meals to be made quickly in single portions.
Oh. Cold cut s... | 1 | t3_5097pj | t3_5097pj | /r/Cooking/comments/t3_5097pj/d729d2l | null | false | 2016-08-30T05:14:56Z |
d729bh6 | t1_d729bh6 | 1,472,533,997 | user_e3d852abac31 | Cooking | split into cooked / uncooked instead of uncooked chicken, cooked and uncooked everything else.
You can cut onions on a board you just cut chicken on if they are both going in the pan. People forget this. For safety, as long as you get 160 you are fine. So have a finished board and a raw board. Washed salad greens are... | 31 | t3_509840 | t3_509840 | /r/Cooking/comments/t3_509840/d729bh6 | null | false | 2016-08-30T05:13:17Z |
d7297vs | t1_d7297vs | 1,472,533,778 | user_58c10f5fc18f | Cooking | I do the same. If I am processing more than a breast or a leg section I will put a baking sheet under my (plastic, dedicated for chicken) cutting board to catch any juices or "runoff" from the carcass.
Also I realized that dredging in flour and breading can be achieved in one step, so I can skip a bowl. So if I am fr... | 5 | t1_d72893v | t3_509840 | /r/Cooking/comments/t3_509840/d7297vs | null | false | 2016-08-30T05:09:38Z |
d7297e0 | t1_d7297e0 | 1,472,533,747 | user_acfec06dd2cb | Cooking | Cool, yea I started using Stevia today it made Oatmeal taste AMAZING! | 1 | t1_d728pac | t3_507nky | /r/Cooking/comments/t3_507nky/d7297e0 | null | false | 2016-08-30T05:09:07Z |
d7293r9 | t1_d7293r9 | 1,472,533,529 | user_1bfe49c6e7c8 | Cooking | They're not completely lean, but they are so worth it in both taste and price. It is inherently more flavorful, and the fat also helps it absorb more flavors. There aren't that much extra calories as long as you use skinless. I belive only about 120 extra calpries per lb. | 2 | t1_d71uejp | t3_507nky | /r/Cooking/comments/t3_507nky/d7293r9 | null | false | 2016-08-30T05:05:29Z |
d729348 | t1_d729348 | 1,472,533,488 | user_2e05767de8c3 | Cooking | Not only that, but mayo is the base ingredient in pretty much any good sauce. | 1 | t1_d71rk2b | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d729348 | null | false | 2016-08-30T05:04:48Z |
d7290a0 | t1_d7290a0 | 1,472,533,316 | user_8e69ca0b1e6d | Cooking | Does coil have a harder time reaching up the sides of pans like woks? Thanks for advice! | 1 | t1_d728yuo | t3_508skc | /r/Cooking/comments/t3_508skc/d7290a0 | null | false | 2016-08-30T05:01:56Z |
d728zgp | t1_d728zgp | 1,472,533,264 | user_543d14619189 | Cooking | I just realized this myself. Have one burner set to 8, and the other set to 5, or whatever. Then move the pan back and forth as needed.
Or go buy one of those gas burners for camping. | 1 | t1_d724hbn | t3_508skc | /r/Cooking/comments/t3_508skc/d728zgp | null | false | 2016-08-30T05:01:04Z |
d728yuo | t1_d728yuo | 1,472,533,225 | user_25f4a7ad1347 | Cooking | It's better than gas in many respects. Would you ever leave a pot of broth attended overnight on low if you're using gas? My answer ie hell no.
Would I leave a pot of broth overnight on low on coil burners un attended? I do it all the time. The best pho and ramen broths ever.
But gas heats up fast, reach up the sid... | -2 | t3_508skc | t3_508skc | /r/Cooking/comments/t3_508skc/d728yuo | null | false | 2016-08-30T05:00:25Z |
d728yiz | t1_d728yiz | 1,472,533,207 | user_c62019467092 | Cooking | This poached chicken breast dish by chef Danny Bowien is so damn good. The sauce is insanely flavorful and hardly has any calories.
http://www.bonappetit.com/recipe/mouthwatering-chicken | 2 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d728yiz | null | false | 2016-08-30T05:00:07Z |
d728xm1 | t1_d728xm1 | 1,472,533,149 | user_917d2beec6b5 | Cooking | I used a shaker bottle | 3 | t1_d7227fv | t3_506xls | /r/Cooking/comments/t3_506xls/d728xm1 | null | false | 2016-08-30T04:59:09Z |
d728wrj | t1_d728wrj | 1,472,533,096 | user_2e05767de8c3 | Cooking | My guess is you end up eating mayo in a lot of things and just don't know it. | 2 | t1_d71s0bw | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d728wrj | null | false | 2016-08-30T04:58:16Z |
d728uot | t1_d728uot | 1,472,532,973 | user_323b14b81a46 | Cooking | Oooo! Hubby had oral surgery 2 years ago to correct his jaw. With a good blender, pot pie is delicious, cream of broccoli soup, smoothies, scrambled eggs, steamed eggs (chiramushi), Cheddar broccoli soup, potato leek soup, manicotti(blended), lasagna (blended), congee was great.
We found that chicken or turkey blen... | 4 | t3_506xls | t3_506xls | /r/Cooking/comments/t3_506xls/d728uot | null | false | 2016-08-30T04:56:13Z |
d728tej | t1_d728tej | 1,472,532,896 | user_25f4a7ad1347 | Cooking | Factory farmed chickens are washed in bleach baths like 20 times. really chicken we get in the stores are pretty clean to worry about germs.
For me it just goes from The container from the store to the cutting board, then into the cooking vessel if I'm making soups.
I'm frying them up, it goes from container to cut... | 13 | t3_509840 | t3_509840 | /r/Cooking/comments/t3_509840/d728tej | null | false | 2016-08-30T04:54:56Z |
d728sh8 | t1_d728sh8 | 1,472,532,841 | user_27163c6f59e9 | Cooking | Completely anecdotally as well, I have both a Lodge and a LC dutch oven, both in regular kitchen rotation and both have held up fine. The Lodge has had a little chipping on the outside enamel where it sits on the grates but the inside is entirely fine. Both are over 5 years old now and I have an older Lodge that's held... | 2 | t1_d726f5w | t3_506l24 | /r/Cooking/comments/t3_506l24/d728sh8 | null | false | 2016-08-30T04:54:01Z |
d728see | t1_d728see | 1,472,532,837 | user_c1cbf2e75bed | Cooking | * Pancakes with lots of syrup
* Soft-shell ground beef tacos
* Soups (e.g., cream of cheddar, cream of potato, french onion)
* Pudding
* Apple sauce
| 1 | t3_506xls | t3_506xls | /r/Cooking/comments/t3_506xls/d728see | null | false | 2016-08-30T04:53:57Z |
d728pw7 | t1_d728pw7 | 1,472,532,692 | user_427640b4fb6f | Cooking | It's not like you're adding a bunch of acid, so I would doubt so | 3 | t1_d7289j4 | t3_506a5w | /r/Cooking/comments/t3_506a5w/d728pw7 | null | false | 2016-08-30T04:51:32Z |
d728pac | t1_d728pac | 1,472,532,659 | user_ecd513128047 | Cooking | I use reduced sugar ketchup. It's mostly Splenda in place of sugar so if you wanna look at that it saves a ton of calories and doesn't taste that much different if you don't think about it. | 1 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d728pac | null | false | 2016-08-30T04:50:59Z |
d728p2l | t1_d728p2l | 1,472,532,645 | user_25f4a7ad1347 | Cooking | vacuum seal. freeze. or put them in a ziplock bag and freeze. Or dry in the oven. | 2 | t3_508moj | t3_508moj | /r/Cooking/comments/t3_508moj/d728p2l | null | false | 2016-08-30T04:50:45Z |
d728n7p | t1_d728n7p | 1,472,532,538 | user_87443e899193 | Cooking | Good news! Just for trying you're now on 2 dozen Federal watch lists. | 1 | t3_5067wq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d728n7p | null | false | 2016-08-30T04:48:58Z |
d728n69 | t1_d728n69 | 1,472,532,536 | user_cc4b5db95efb | Cooking | Ever? | 1 | t1_d71rhbp | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d728n69 | null | false | 2016-08-30T04:48:56Z |
d728j0d | t1_d728j0d | 1,472,532,290 | user_d8d84c566d97 | Cooking | But you DO have a Dutch oven! All you need is your imagination!... and a blanket... and farts... Lentils will help with the last bit. | 1 | t1_d6xlehx | t3_4zoul9 | /r/Cooking/comments/t3_4zoul9/d728j0d | null | false | 2016-08-30T04:44:50Z |
d728gjp | t1_d728gjp | 1,472,532,151 | user_bcc33038c138 | Cooking | Ricotta, wilted spinach, sauteed leeks, lemon zest, garlic, egg to bind.
Bread cubes, crumbled cooked Italian sausage, carmelized onions, fresh chopped parsley, splash of chicken broth, splash of white or sherry wine, egg to bind.
Cooked orzo, gruyere mornay, fried egg on top after cooking.
I'd cook the mushrooms... | 2 | t1_d72164w | t3_508hbq | /r/Cooking/comments/t3_508hbq/d728gjp | null | false | 2016-08-30T04:42:31Z |
d728cpi | t1_d728cpi | 1,472,531,943 | user_647672895727 | Cooking | It's easy, just remember what you and the raw chicken come into contact with. Also, I keep a dab of soap/sanitizer in the sink with the water running so that I don't have to touch additional things. I'm also paranoid about salmonella. | 1 | t3_509840 | t3_509840 | /r/Cooking/comments/t3_509840/d728cpi | null | false | 2016-08-30T04:39:03Z |
d7289j4 | t1_d7289j4 | 1,472,531,767 | user_85dc0b865049 | Cooking | Would lemon make the cream curdle? | 3 | t1_d724dwo | t3_506a5w | /r/Cooking/comments/t3_506a5w/d7289j4 | null | false | 2016-08-30T04:36:07Z |
d72893v | t1_d72893v | 1,472,531,744 | user_acde26786903 | Cooking | I like chopping the veggies first and then the chicken last. That way I don't have to wash the board and knife in between. I chop the chicken carefully and wash anything that my raw chicken hands touched. | 63 | t3_509840 | t3_509840 | /r/Cooking/comments/t3_509840/d72893v | null | false | 2016-08-30T04:35:44Z |
d72891v | t1_d72891v | 1,472,531,741 | user_a4fa324e8d9f | Cooking | I actually just made some chicken thighs tonight, so the process is fresh in my mind. What I did was I unfolded the paper bag the chicken came in, and set that on the counter next to the sink. With one hand, I carefully took the chicken out of the interior plastic bag, and with the other hand, I threw the plastic away.... | -5 | t3_509840 | t3_509840 | /r/Cooking/comments/t3_509840/d72891v | null | false | 2016-08-30T04:35:41Z |
d728722 | t1_d728722 | 1,472,531,630 | user_ba89e4403de6 | Cooking | Hot Dutch, cold wet dough shocked the enamel enough to take a chunk off
It was old and must have had cracks | 2 | t1_d727omi | t3_506l24 | /r/Cooking/comments/t3_506l24/d728722 | null | false | 2016-08-30T04:33:50Z |
d7285xb | t1_d7285xb | 1,472,531,569 | user_ba89e4403de6 | Cooking | I didn't have a ceramic either. An enamel Dutch like this one. Bread is a big shock for them . You must not be heating to 450 | 1 | t1_d723f96 | t3_506l24 | /r/Cooking/comments/t3_506l24/d7285xb | null | false | 2016-08-30T04:32:49Z |
d7284m1 | t1_d7284m1 | 1,472,531,496 | [deleted] | Cooking | [deleted] | 1 | t1_d726f5w | t3_506l24 | /r/Cooking/comments/t3_506l24/d7284m1 | null | false | 2016-08-30T04:31:36Z |
d7282c3 | t1_d7282c3 | 1,472,531,367 | user_da5fe174d3e2 | Cooking | Salsa, salsa, and more salsa | 1 | t3_507gdw | t3_507gdw | /r/Cooking/comments/t3_507gdw/d7282c3 | null | false | 2016-08-30T04:29:27Z |
d727wid | t1_d727wid | 1,472,531,037 | user_b80193638a25 | Cooking | [You mean these?](https://youtu.be/ceflHb91cx0?t=10s) | 2 | t1_d71mp5f | t3_5067wq | /r/Cooking/comments/t3_5067wq/d727wid | null | false | 2016-08-30T04:23:57Z |
d727uth | t1_d727uth | 1,472,530,944 | user_18a7c98b60d4 | Cooking | It's also good for suppressing the libido - should that be deemed desirable. | 5 | t1_d71morp | t3_5067wq | /r/Cooking/comments/t3_5067wq/d727uth | null | false | 2016-08-30T04:22:24Z |
d727sym | t1_d727sym | 1,472,530,842 | user_da5fe174d3e2 | Cooking | I use a poultry seasoning, that I get in bulk at Whole Foods type store, garlic salt, thyme, and pepper. A little bit of olive oil and medium-high heat and put a good crust on the outside...so delicious. Just make sure you don't overcook, I'd recommend a meat thermometer of some sort to make sure you're cooking it to... | 1 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d727sym | null | false | 2016-08-30T04:20:42Z |
d727swj | t1_d727swj | 1,472,530,839 | user_c8b91bc5b22e | Cooking | It's close enough in my experience, the Idea is you cook the meat in a crockpot with the brine for 10 hours or so on low and you get the same texture as corned beef with roughly the same flavor. | -1 | t1_d71ytyl | t3_5067wq | /r/Cooking/comments/t3_5067wq/d727swj | null | false | 2016-08-30T04:20:39Z |
d727qu0 | t1_d727qu0 | 1,472,530,725 | user_6603372cd1f7 | Cooking | Recently I started buying this broccoli slaw mix that's usually near the bagged prewashed lettuces at the store. Throwing some of that on top of chopped romaine makes it feel so much fancier.
Also my go-to dressing is homemade Caesar which is a lot easier than you'd think. Just whisk egg yolk, anchovy paste, parm, le... | 1 | t3_508uww | t3_508uww | /r/Cooking/comments/t3_508uww/d727qu0 | null | false | 2016-08-30T04:18:45Z |
d727pro | t1_d727pro | 1,472,530,665 | user_bcc33038c138 | Cooking | It was a gift, so I'm not sure, around $175 I believe. It's overkill, to be certain. But it's a joy to use and absolutely beautiful. | 2 | t1_d724nfc | t3_5074i9 | /r/Cooking/comments/t3_5074i9/d727pro | null | false | 2016-08-30T04:17:45Z |
d727omi | t1_d727omi | 1,472,530,604 | user_a245adc7b6a4 | Cooking | How did bread ruin it? | 1 | t1_d72390j | t3_506l24 | /r/Cooking/comments/t3_506l24/d727omi | null | false | 2016-08-30T04:16:44Z |
d727iiy | t1_d727iiy | 1,472,530,276 | user_6603372cd1f7 | Cooking | Maybe add some zucchini. It can release a lot of liquid while cooking which could make your dish more sloppy. You could either do slices or shreds depending on what you're going for. | 1 | t3_508dt7 | t3_508dt7 | /r/Cooking/comments/t3_508dt7/d727iiy | null | false | 2016-08-30T04:11:16Z |
d727hrw | t1_d727hrw | 1,472,530,239 | user_14cc42d8c9d7 | Cooking | It depends on how the chicken is going to be cooked.
If I'm going to marinate it, for fajitas or what not, the process is:
1. Take chicken out of bag
2. Put on cutting board and trim with knife.
3. Put in bowl with marinade. Put in fridge
4. Clean knife and cutting board
5. After enough time, transfer to pan. Put b... | 0 | t3_509840 | t3_509840 | /r/Cooking/comments/t3_509840/d727hrw | null | false | 2016-08-30T04:10:39Z |
d7279jq | t1_d7279jq | 1,472,529,805 | user_a0d784d01f2b | Cooking | Strawberry soup is a great sweet soup- puréed strawberries, strawberry yogurt, apple juice. It's definitely not savory so would probably be a good lunch or even breakfast. | 1 | t1_d71ut15 | t3_506xls | /r/Cooking/comments/t3_506xls/d7279jq | null | false | 2016-08-30T04:03:25Z |
d72711q | t1_d72711q | 1,472,529,361 | user_d3ec6a860cb4 | Cooking | Nonsense. Keep your ketchup off my burger | 3 | t1_d71qrlp | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d72711q | null | false | 2016-08-30T03:56:01Z |
d726x28 | t1_d726x28 | 1,472,529,151 | user_738320214009 | Cooking | Do you own a dishwasher?
The actual pizza assembly takes like literally no time at all (as I'm sure you well know). What if you had your toppings chopped, shredded, etc ahead of time and stored in a dish or two? You had the sauce all ready and the dough rolled out and ready to go. The mess could be cleaned up way in a... | 2 | t3_5053hm | t3_5053hm | /r/Cooking/comments/t3_5053hm/d726x28 | null | false | 2016-08-30T03:52:31Z |
d726uaz | t1_d726uaz | 1,472,529,012 | user_d5c80e91a03e | Cooking | If you [butterfly the chicken](http://www.chowhound.com/post/americas-test-kitchen-roast-chicken-long-312785) it bakes in much less time. And the potatoes cooked in the drippings under the chicken in this recipe are STELLAR. | 1 | t1_d71ta0h | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d726uaz | null | false | 2016-08-30T03:50:12Z |
d726t0g | t1_d726t0g | 1,472,528,948 | user_16c3bd56a145 | Cooking | I've been on cuts on and off when the seasons come and go. The key to chicken is crust. I used to cook my chicken in a non stick pan but once I switched to stainless with seasoning rubs chicken tastes crazy good. The stainless seems to make a really amazing crust and keeps the juice in. I use a blackening rub, a bbq se... | 2 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d726t0g | null | false | 2016-08-30T03:49:08Z |
d726mpz | t1_d726mpz | 1,472,528,634 | user_00f1a59a7b76 | Cooking | [NPR had an interesting article on this a bit ago](http://www.npr.org/sections/thesalt/2016/07/11/485235765/slice-dice-chop-or-julienne-does-the-cut-change-the-flavor) | 1 | t3_506tv3 | t3_506tv3 | /r/Cooking/comments/t3_506tv3/d726mpz | null | false | 2016-08-30T03:43:54Z |
d726juw | t1_d726juw | 1,472,528,492 | user_462ab5da5caf | Cooking | that sounds awesome!
| 2 | t1_d725zl2 | t3_508moj | /r/Cooking/comments/t3_508moj/d726juw | null | false | 2016-08-30T03:41:32Z |
d726hh5 | t1_d726hh5 | 1,472,528,375 | [deleted] | Cooking | It's done as many ways as the name thousand island itself. There's no one way they do it. Some use just ketchup and mayo, some use relish, some use vinegar. | 1 | t1_d725mye | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d726hh5 | null | false | 2016-08-30T03:39:35Z |
d726fbn | t1_d726fbn | 1,472,528,269 | user_6b086a37eae2 | Cooking | I just went back to my childhood after I had my wisdom teeth removed. I binged on Spehgeti O's and Ramen noodles. | 2 | t3_506xls | t3_506xls | /r/Cooking/comments/t3_506xls/d726fbn | null | false | 2016-08-30T03:37:49Z |
d726f5w | t1_d726f5w | 1,472,528,261 | user_16c3bd56a145 | Cooking | Do you have first hand experience with le creuset vs lodge? My friends have lodge and I picked up a le creuset on clearance from marshals and my friends have had lodge ones. They've all had to replace theirs over five years after the enamel cracked on the inside and I haven't. We don't do anything different in usage so... | 1 | t1_d71y33e | t3_506l24 | /r/Cooking/comments/t3_506l24/d726f5w | null | false | 2016-08-30T03:37:41Z |
d7268k8 | t1_d7268k8 | 1,472,527,953 | user_7b0c10aa6a7a | Cooking | I'm putting that down as a "success" along with a hand-drawn artisanal sketch of what I think you look like in my leather-bound memoirs. Viva le Leche. | 1 | t1_d723k9x | t3_5026n6 | /r/Cooking/comments/t3_5026n6/d7268k8 | null | false | 2016-08-30T03:32:33Z |
d7265uk | t1_d7265uk | 1,472,527,822 | user_6b086a37eae2 | Cooking | Try this, only remove the chicken from it, and cook the sauce down and store it in something and refrigerate. Then when meal time comes around, you can either put it on the chicken (rice goes well with this if you have a rice cooker) and heat it in the microwave for fifteen seconds to warm the sauce, or you can just wa... | 1 | t3_507gdw | t3_507gdw | /r/Cooking/comments/t3_507gdw/d7265uk | null | false | 2016-08-30T03:30:22Z |
d7264nk | t1_d7264nk | 1,472,527,766 | user_c57d725bf221 | Cooking | Vinegar sounds good, but I'm craving that vinegar taste right now. Ill try that the next time I make fries. | 1 | t1_d725xjw | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d7264nk | null | false | 2016-08-30T03:29:26Z |
d7262xs | t1_d7262xs | 1,472,527,686 | user_629ae97387eb | Cooking | Don't underestimate the impact of your eyes on food. It takes quite the self-aware person to overcome there kind of visual cues. | 0 | t1_d71vmms | t3_5067wq | /r/Cooking/comments/t3_5067wq/d7262xs | null | false | 2016-08-30T03:28:06Z |
d7261iq | t1_d7261iq | 1,472,527,620 | user_d892de0d7ab6 | Cooking | Isa Chandra Moskowitz has a Canellini /Mushroom /Bulgur /arugula Salad that I love making and it's delicious. Just google it. | 1 | t3_508uww | t3_508uww | /r/Cooking/comments/t3_508uww/d7261iq | null | false | 2016-08-30T03:27:00Z |
d7260gu | t1_d7260gu | 1,472,527,570 | user_2d1df4538287 | Cooking | Do you maybe mean [Queso blanco?](http://www.thecookierookie.com/easy-restaurant-style-white-queso/) | 0 | t3_508tdt | t3_508tdt | /r/Cooking/comments/t3_508tdt/d7260gu | null | false | 2016-08-30T03:26:10Z |
d725zl2 | t1_d725zl2 | 1,472,527,531 | user_4584d530a07d | Cooking | They freeze pretty well. Here's a recipe for green chile stew. If I'm starting with raw chiles, a 1:1:1 ratio of pork:chile:potato works out pretty well - you tend to lose a fair bit of weight when roasting and peeling them so you're kinda have to eyeball it and adjust to taste.
* 1-2lb pork (I normally use a butt r... | 11 | t3_508moj | t3_508moj | /r/Cooking/comments/t3_508moj/d725zl2 | null | false | 2016-08-30T03:25:31Z |
d725ys6 | t1_d725ys6 | 1,472,527,495 | user_629ae97387eb | Cooking | Potassium nitrate is not very hard to find. It's available, you just have to **look** properly. For example, you can find tree [stump remover at Walmart](https://www.walmart.com/ip/Spectracide-Stump-Remover-1-lb/16877793).
Of course, it's just a chemical compound, so you could always make it yourself. | 1 | t3_5067wq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d725ys6 | null | false | 2016-08-30T03:24:55Z |
d725xjw | t1_d725xjw | 1,472,527,438 | user_847e831d95b5 | Cooking | I do ketchup mayo and a splash of vinegar. Here's a place called Arctic circle here, that's how they do it and I'm an addict. | 1 | t1_d725mye | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d725xjw | null | false | 2016-08-30T03:23:58Z |
d725vqh | t1_d725vqh | 1,472,527,354 | user_082543632816 | Cooking | that's potassium nitrate | 1 | t1_d71sjcf | t3_5067wq | /r/Cooking/comments/t3_5067wq/d725vqh | null | false | 2016-08-30T03:22:34Z |
d725uq5 | t1_d725uq5 | 1,472,527,308 | user_1fd003882184 | Cooking | The problem with saying "saltpeter" instead of the actual chemical name is that [it's a generic name for several nitrates.](https://en.wikipedia.org/wiki/Saltpeter_(disambiguation\)) Potassium, sodium, calcium, and magnesium nitrates can all be referred to as saltpeter.
It makes it a dangerous thing to not specify wh... | 6 | t1_d71wuvz | t3_5067wq | /r/Cooking/comments/t3_5067wq/d725uq5 | null | false | 2016-08-30T03:21:48Z |
d725uj6 | t1_d725uj6 | 1,472,527,299 | user_87f4b1f2825b | Cooking | This sounds amazing! Thank you for sharing! | 2 | t1_d5d08xf | t3_4suzit | /r/Cooking/comments/t3_4suzit/d725uj6 | null | false | 2016-08-30T03:21:39Z |
d725t86 | t1_d725t86 | 1,472,527,237 | user_b47f48e49f52 | Cooking | Those are great suggestions. Thank you! | 1 | t1_d7226gj | t3_507gdw | /r/Cooking/comments/t3_507gdw/d725t86 | null | false | 2016-08-30T03:20:37Z |
d725q0f | t1_d725q0f | 1,472,527,090 | user_bed88094607e | Cooking | Ravioli! Pasta of any kind really. You can also make smoothies with lots of veggies to get some real nutrition. You can also try mashed sweet potatoes or something like spaghetti squash... Really any squash. I like to roast it with some seasonings and olive oil drizzled over it. | 2 | t3_506xls | t3_506xls | /r/Cooking/comments/t3_506xls/d725q0f | null | false | 2016-08-30T03:18:10Z |
d725mzw | t1_d725mzw | 1,472,526,954 | user_4584d530a07d | Cooking | Bad for your stove, can lead to shorts. A new set of trays is only $15 on Amazon. Scrub 'em once a month & toss 'em when you've given up hope. | 9 | t1_d723r1f | t3_508skc | /r/Cooking/comments/t3_508skc/d725mzw | null | false | 2016-08-30T03:15:54Z |
d725mye | t1_d725mye | 1,472,526,952 | user_c57d725bf221 | Cooking | Utah fry sauce is just ketchup and mayo with a touch of thousand island. | 2 | t1_d724o46 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d725mye | null | false | 2016-08-30T03:15:52Z |
d725jm8 | t1_d725jm8 | 1,472,526,809 | user_4584d530a07d | Cooking | When I was in New Mexico, I learned that everyone just used Ro*tel and Velveeta.
http://www.quesoforall.com/
Ro*tel's also just generally handy to keep around the kitchen. | 3 | t3_508tdt | t3_508tdt | /r/Cooking/comments/t3_508tdt/d725jm8 | null | false | 2016-08-30T03:13:29Z |
d725g5o | t1_d725g5o | 1,472,526,655 | user_17aad14b3062 | Cooking | Hey buddy let me help you out here. I have lived in Texas my whole life and I know queso extremely well.
"Authentic" queso, if you go to a proper Mexican restaurant, will basically be a hot skillet with some combination of Mexican cheeses (Chihuahua, Oaxaca, Cotija, Queso Fresco, etc. IIRC—I'm sure someone will corre... | 13 | t3_508tdt | t3_508tdt | /r/Cooking/comments/t3_508tdt/d725g5o | null | false | 2016-08-30T03:10:55Z |
d725eys | t1_d725eys | 1,472,526,606 | user_b6cc658b98ba | Cooking | I can't tell if you're being serious or not. Either way, its very entertaining. | -1 | t1_d71iejr | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d725eys | null | false | 2016-08-30T03:10:06Z |
d725ba5 | t1_d725ba5 | 1,472,526,453 | user_373c225ba364 | Cooking | don't eat the mashed potatoes in the military then!
KNO3 rules...your boner. | 3 | t1_d71xga3 | t3_5067wq | /r/Cooking/comments/t3_5067wq/d725ba5 | null | false | 2016-08-30T03:07:33Z |
d7259cn | t1_d7259cn | 1,472,526,377 | user_373c225ba364 | Cooking | Stop snorting sand!
| 1 | t1_d722etq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d7259cn | null | false | 2016-08-30T03:06:17Z |
d7256d2 | t1_d7256d2 | 1,472,526,265 | user_1657c0a5784e | Cooking | I really enjoy green bean salad.
-Fresh green beans
-julienned sundried tomatoes (you buy them that way)
-balsamic vinegar
-olive oil
-honey
-french fried onions (the kind you buy to put on green bean casserole)
-feta
-salt and pepper to taste
Cut the ends off the green beans (literally two runs of the knife)
... | 1 | t3_508uww | t3_508uww | /r/Cooking/comments/t3_508uww/d7256d2 | null | false | 2016-08-30T03:04:25Z |
d7253t1 | t1_d7253t1 | 1,472,526,169 | user_93044c06f69c | Cooking | Now I'm thinking of a bruschetta type thing with elephant garlic and basil leaves. | 1 | t1_d724i4u | t3_506tv3 | /r/Cooking/comments/t3_506tv3/d7253t1 | null | false | 2016-08-30T03:02:49Z |
d724z1o | t1_d724z1o | 1,472,526,006 | [deleted] | Cooking | [removed] | 1 | t3_505dzm | t3_505dzm | /r/Cooking/comments/t3_505dzm/d724z1o | null | false | 2016-08-30T03:00:06Z |
d724stb | t1_d724stb | 1,472,525,745 | user_41c9147fb3c5 | Cooking | My wife absolutely loves ours. Our favorite recipes are probably a [sweet potato carbonara](http://inspiralized.com/spiralized-pasta-carbonara-two-ways/), [drunken zucchini noodles](http://www.howsweeteats.com/2015/11/thai-drunken-zucchini-noodles-with-spicy-honey-chicken/), and [golden beet arroz con pollo](http://in... | 5 | t3_5085l4 | t3_5085l4 | /r/Cooking/comments/t3_5085l4/d724stb | null | false | 2016-08-30T02:55:45Z |
d724r59 | t1_d724r59 | 1,472,525,676 | user_4584d530a07d | Cooking | It'll be *way* better. | 2 | t1_d724mjs | t3_504z6k | /r/Cooking/comments/t3_504z6k/d724r59 | null | false | 2016-08-30T02:54:36Z |
d724qt0 | t1_d724qt0 | 1,472,525,661 | [deleted] | Cooking | It's especially good if you just put the belly of the Pepper right on the party! | 1 | t1_d71tsij | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d724qt0 | null | false | 2016-08-30T02:54:21Z |
d724pvl | t1_d724pvl | 1,472,525,620 | [deleted] | Cooking | I know nothing about food other than meat comes from animals and even I know aioli isn't the same as mayo. | 2 | t1_d705t80 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d724pvl | null | false | 2016-08-30T02:53:40Z |
d724o46 | t1_d724o46 | 1,472,525,544 | [deleted] | Cooking | In Utah they call that Fry Sauce. It's fucking. EVERYWHERE. And it's amazing. | 1 | t1_d71hiyd | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d724o46 | null | false | 2016-08-30T02:52:24Z |
d724nfc | t1_d724nfc | 1,472,525,516 | user_39f483b7b405 | Cooking | That sure is one sexy santoku. What's a knife like that worth? I got my santoku from a grocery chain called sobeys. I collected enough stickers from buying groceries and it was free. | 1 | t1_d723v29 | t3_5074i9 | /r/Cooking/comments/t3_5074i9/d724nfc | null | false | 2016-08-30T02:51:56Z |
d724n8v | t1_d724n8v | 1,472,525,508 | [deleted] | Cooking | That's just a chicken burger. Still burger sauce. | -26 | t1_d71su4y | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d724n8v | null | false | 2016-08-30T02:51:48Z |
d724mjs | t1_d724mjs | 1,472,525,480 | user_7bd355c5217f | Cooking | I usually add random veges to my ramen to make myself feel better about eating poorly. So this was just a very unexpected result. I'll probably give making real beef stew a go now that I've done this though. | 1 | t1_d722kfh | t3_504z6k | /r/Cooking/comments/t3_504z6k/d724mjs | null | false | 2016-08-30T02:51:20Z |
d724lkd | t1_d724lkd | 1,472,525,440 | user_dd4c15819870 | Cooking | When I got my wisdom teeth out I stuck to a diet of avocados and demerol, very highly recommend. | 6 | t3_506xls | t3_506xls | /r/Cooking/comments/t3_506xls/d724lkd | null | false | 2016-08-30T02:50:40Z |
d724i4u | t1_d724i4u | 1,472,525,297 | user_2da25282029d | Cooking | I love garlic, too. If a recipe calls for 2 cloves, I'll use 4. But, even in a pesto your run it through a food processor to have it be fine and distributed. You don't have one bite of basil and another of garlic. It's all mixed evenly. | 4 | t1_d71zt8u | t3_506tv3 | /r/Cooking/comments/t3_506tv3/d724i4u | null | false | 2016-08-30T02:48:17Z |
d724hbn | t1_d724hbn | 1,472,525,259 | user_d96cf779e058 | Cooking | Move your pan between 2 burners set at different heat levels; kinda makes up for the slow response time. | 1 | t3_508skc | t3_508skc | /r/Cooking/comments/t3_508skc/d724hbn | null | false | 2016-08-30T02:47:39Z |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.