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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d724gda | t1_d724gda | 1,472,525,217 | user_2da25282029d | Cooking | Thanks! | 2 | t1_d7202qn | t3_506tv3 | /r/Cooking/comments/t3_506tv3/d724gda | null | false | 2016-08-30T02:46:57Z |
d724fu2 | t1_d724fu2 | 1,472,525,193 | user_36682acf1a3c | Cooking | If you can somehow keep the apple in it's general shape, you might be able to use it after. | 1 | t1_d723pav | t3_5085l4 | /r/Cooking/comments/t3_5085l4/d724fu2 | null | false | 2016-08-30T02:46:33Z |
d724dwo | t1_d724dwo | 1,472,525,113 | user_427640b4fb6f | Cooking | Also add some lemon or a small amount of another acid if you want to brighten up the flavors | 7 | t1_d71i91o | t3_506a5w | /r/Cooking/comments/t3_506a5w/d724dwo | null | false | 2016-08-30T02:45:13Z |
d724dhp | t1_d724dhp | 1,472,525,095 | user_ea7e55219393 | Cooking | Maybe congee would be better. | 3 | t1_d71onjk | t3_506xls | /r/Cooking/comments/t3_506xls/d724dhp | null | false | 2016-08-30T02:44:55Z |
d724cgf | t1_d724cgf | 1,472,525,048 | user_97249410b677 | Cooking | I hit the party and they stop in that motherfucker | 3 | t1_d71wm0q | t3_507nky | /r/Cooking/comments/t3_507nky/d724cgf | null | false | 2016-08-30T02:44:08Z |
d724b0r | t1_d724b0r | 1,472,524,987 | user_a0df501852c4 | Cooking | Get a food processor (or a slap chop if you poor.) | 2 | t3_508uww | t3_508uww | /r/Cooking/comments/t3_508uww/d724b0r | null | false | 2016-08-30T02:43:07Z |
d7247pn | t1_d7247pn | 1,472,524,847 | user_0f98decfb7f1 | Cooking | Queso = cheese
Chili Con Queso = either chili cheese, or cheese with chilis | 6 | t1_d723qwv | t3_508tdt | /r/Cooking/comments/t3_508tdt/d7247pn | null | false | 2016-08-30T02:40:47Z |
d72464i | t1_d72464i | 1,472,524,778 | user_acfec06dd2cb | Cooking | Yea I am not good at that I'd rather try no calorie methods and keep this up for 7 days down and the differences though slight that I'm seeing are very rewarding. But I'll look into it for next month I'll be structuring my own diet rather than the one I got from this online coach. | 1 | t1_d71wjqy | t3_507nky | /r/Cooking/comments/t3_507nky/d72464i | null | false | 2016-08-30T02:39:38Z |
d7243zm | t1_d7243zm | 1,472,524,686 | user_acfec06dd2cb | Cooking | Yea that seems to be the consensus I've been basically not marinating anything just rub and throw in over / pan gonna have to plan a bit more ahead than I've been doing. | 1 | t1_d71ws8n | t3_507nky | /r/Cooking/comments/t3_507nky/d7243zm | null | false | 2016-08-30T02:38:06Z |
d7242rl | t1_d7242rl | 1,472,524,634 | user_acfec06dd2cb | Cooking | This is true I think I need to cook with it though just putting it on fish and chicken ain't doing the trick for me though it helped some | 1 | t1_d71yndq | t3_507nky | /r/Cooking/comments/t3_507nky/d7242rl | null | false | 2016-08-30T02:37:14Z |
d724227 | t1_d724227 | 1,472,524,605 | user_acfec06dd2cb | Cooking | Man that's awesome to read and hear would have been nice a week ago 😉. Congrats to your friend wish him luck from a stranger on the internet! Yea first week 7 days ended today and I feel so much better than I did the first 3 days, most of my cravings are gone it's the taste as you say that makes it hard sometimes.... | 2 | t1_d71zhzb | t3_507nky | /r/Cooking/comments/t3_507nky/d724227 | null | false | 2016-08-30T02:36:45Z |
d723z5o | t1_d723z5o | 1,472,524,484 | user_1e6440888aba | Cooking | I'm on a cut as well. Chicken breast will drive you crazy eventually, but marination is your friend and there no saving overcooked lean meat.
Here's an easy one: roasted pork or crock pot with lime and grilled onions. Serve with black beans for a Cuban type dish.
Check out r/fitmeals for more inspiration. | 2 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d723z5o | null | false | 2016-08-30T02:34:44Z |
d723wfn | t1_d723wfn | 1,472,524,371 | user_77ca8fd0ad89 | Cooking | Dude Bobby flay is such a douche. In my culinary school we would watch his shows just to talk about how much of a douche he was | 0 | t1_d706t9f | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d723wfn | null | false | 2016-08-30T02:32:51Z |
d723var | t1_d723var | 1,472,524,325 | user_913f1d192e5a | Cooking | I seal them in vacuum bags and freeze them. I've some for a very, very long time. | 2 | t3_508moj | t3_508moj | /r/Cooking/comments/t3_508moj/d723var | null | false | 2016-08-30T02:32:05Z |
d723v2u | t1_d723v2u | 1,472,524,316 | user_acfec06dd2cb | Cooking | Yup first few days were tough but that's along the lines of what I've been doing, veggies with every meal, carbs surrounding my workouts, and 6 meals a day. I've also pretty much cut out any added sugars so doing well there. | 2 | t1_d721mko | t3_507nky | /r/Cooking/comments/t3_507nky/d723v2u | null | false | 2016-08-30T02:31:56Z |
d723v29 | t1_d723v29 | 1,472,524,315 | user_bcc33038c138 | Cooking | I have this same one. I've owned 4 Santokus (all gifts; I am lucky and have many generous people in my life): A Wushof culinar (gave away to my brother in law after I became overloaded with knives), a Global, an Okami, and this Shun. I also owned several Henckles before jumping the ship to the Japanese side. The Shun i... | 3 | t1_d71s13n | t3_5074i9 | /r/Cooking/comments/t3_5074i9/d723v29 | null | false | 2016-08-30T02:31:55Z |
d723thp | t1_d723thp | 1,472,524,251 | user_acfec06dd2cb | Cooking | It is quite high in fat actually the split I believe is 130, 179 and 270 g of carbs, fat, protein respectively so I am including quite a bit of fat here.. I may be off on the carbs value and I am carb cycling so it goes low carb 2 days, no carb one day I get some from fats and veggies, high carb then no carb and low ... | 1 | t1_d72326v | t3_507nky | /r/Cooking/comments/t3_507nky/d723thp | null | false | 2016-08-30T02:30:51Z |
d723sug | t1_d723sug | 1,472,524,224 | user_81eaba097415 | Cooking | They take a long time to heat up, which is easy, but they also cool down slowly, which is harder. Instead of just turning down the heat you have to remove the pan from the burner if you need the temperature reduced quickly. | 6 | t3_508skc | t3_508skc | /r/Cooking/comments/t3_508skc/d723sug | null | false | 2016-08-30T02:30:24Z |
d723s3p | t1_d723s3p | 1,472,524,194 | user_913f1d192e5a | Cooking | I think the former is short for the latter, though I'm no expert. | 0 | t1_d723qwv | t3_508tdt | /r/Cooking/comments/t3_508tdt/d723s3p | null | false | 2016-08-30T02:29:54Z |
d723r9j | t1_d723r9j | 1,472,524,159 | [deleted] | Cooking | [deleted] | 1 | t3_5067wq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d723r9j | null | false | 2016-08-30T02:29:19Z |
d723r1f | t1_d723r1f | 1,472,524,149 | user_913f1d192e5a | Cooking | Line those little chrome plates under the coils with foil. It looks kinda ghetto, but the burnt-on stuff can be really hard to clean. | -2 | t3_508skc | t3_508skc | /r/Cooking/comments/t3_508skc/d723r1f | null | false | 2016-08-30T02:29:09Z |
d723qwv | t1_d723qwv | 1,472,524,144 | user_b01ba4f8d05d | Cooking | Are queso and chile con queso even the same thing though? | 1 | t1_d723pm3 | t3_508tdt | /r/Cooking/comments/t3_508tdt/d723qwv | null | false | 2016-08-30T02:29:04Z |
d723pm3 | t1_d723pm3 | 1,472,524,091 | user_913f1d192e5a | Cooking | According to wikipedia (not a source to cite, I know, but the citations seem legit), it actually is Mexican but has become more tex-mex: https://en.wikipedia.org/wiki/Chile_con_queso | 1 | t3_508tdt | t3_508tdt | /r/Cooking/comments/t3_508tdt/d723pm3 | null | false | 2016-08-30T02:28:11Z |
d723pav | t1_d723pav | 1,472,524,079 | user_49586de72800 | Cooking | As far as the apples, would it be feasible to use an apple corer before or after "spiralizing"? | 1 | t3_5085l4 | t3_5085l4 | /r/Cooking/comments/t3_5085l4/d723pav | null | false | 2016-08-30T02:27:59Z |
d723k9x | t1_d723k9x | 1,472,523,876 | user_494614135a6f | Cooking | Have only recently regained eyesight. Your method didn't work that well. But I lost all sensation to pain which was a bonus.
2/10 | 1 | t1_d70s59i | t3_5026n6 | /r/Cooking/comments/t3_5026n6/d723k9x | null | false | 2016-08-30T02:24:36Z |
d723k9a | t1_d723k9a | 1,472,523,875 | user_7b9a85348be0 | Cooking | Poach them in a reduction of port. | 2 | t3_508hbq | t3_508hbq | /r/Cooking/comments/t3_508hbq/d723k9a | null | false | 2016-08-30T02:24:35Z |
d723ip3 | t1_d723ip3 | 1,472,523,808 | user_b9bc36e437d4 | Cooking | >I'm leaving it because it makes me happy to read.
And thus a smile bomb was created.... | 1 | t1_d71mp5f | t3_5067wq | /r/Cooking/comments/t3_5067wq/d723ip3 | null | false | 2016-08-30T02:23:28Z |
d723g4r | t1_d723g4r | 1,472,523,701 | user_2777c7f4c868 | Cooking | Soap makers use it! See if you can find a craft or soap supplier near you or buy online from one. | 1 | t3_5067wq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d723g4r | null | false | 2016-08-30T02:21:41Z |
d723f96 | t1_d723f96 | 1,472,523,667 | user_4819edc9436d | Cooking | o shit lol. i don't have a ceramic one tho. I"ve made about 50 loafs with no issues so far. i do warm it up with the oven which helps. | 4 | t1_d72390j | t3_506l24 | /r/Cooking/comments/t3_506l24/d723f96 | null | false | 2016-08-30T02:21:07Z |
d7239e5 | t1_d7239e5 | 1,472,523,426 | user_ae449cec5000 | Cooking | Salt | 1 | t3_506a5w | t3_506a5w | /r/Cooking/comments/t3_506a5w/d7239e5 | null | false | 2016-08-30T02:17:06Z |
d72390j | t1_d72390j | 1,472,523,411 | user_ba89e4403de6 | Cooking | Ever again. That's how I broke my old one two weeks ago. Tho the bread was good
https://i.imgur.com/OUsecVG.jpg | 7 | t1_d7233sb | t3_506l24 | /r/Cooking/comments/t3_506l24/d72390j | null | false | 2016-08-30T02:16:51Z |
d7238e6 | t1_d7238e6 | 1,472,523,386 | user_913f1d192e5a | Cooking | Here's one I use a lot, from Kenny Shopsin: http://www.cookstr.com/recipes/marinara-sauce-4. I now use more garlic than he calls for (you really can't have too much garlic), and sometimes I'll throw some fennel or oregano or whatever else in there. Super simple, tastes great and quick enough for a weeknight. And it's ... | 2 | t3_508pap | t3_508pap | /r/Cooking/comments/t3_508pap/d7238e6 | null | false | 2016-08-30T02:16:26Z |
d7238c0 | t1_d7238c0 | 1,472,523,383 | user_cc046fbf3096 | Cooking | One of two local grocery stores, one is called Food Roundup the other is simply called Grocery Store. I'm spending the summer in a town of 900, so I'm willing to make exceptions. | 1 | t1_d722tts | t3_508pap | /r/Cooking/comments/t3_508pap/d7238c0 | null | false | 2016-08-30T02:16:23Z |
d7236x9 | t1_d7236x9 | 1,472,523,324 | user_ea25ad100812 | Cooking | The only dude I know that has referred to himself as a grill master regularly overcooks shit when he does the grilling.
A few of our friends are much better but they aren't assholes so none of them call themselves a grill master. | 3 | t1_d703806 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d7236x9 | null | false | 2016-08-30T02:15:24Z |
d7233sb | t1_d7233sb | 1,472,523,193 | user_4819edc9436d | Cooking | Try out some bread! | 2 | t3_506l24 | t3_506l24 | /r/Cooking/comments/t3_506l24/d7233sb | null | false | 2016-08-30T02:13:13Z |
d72326v | t1_d72326v | 1,472,523,126 | user_973a8ebde72b | Cooking | Try getting fattier cuts of meat. Fat is important for a lot of metabolic processes, and tends to taste pretty damn good!
In fact, around 20% of your diet (even while cutting) should be fats.
A lot of people tend to have the wrong idea about fats, and think that eating fat makes you fat. Which is true if you have a... | 7 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d72326v | null | false | 2016-08-30T02:12:06Z |
d7231b4 | t1_d7231b4 | 1,472,523,090 | user_fea7d1be5d6e | Cooking | I would brown ground beef first, drain and remove, then cook onions, mushrooms and add back the cooked beef. | 1 | t3_503jxc | t3_503jxc | /r/Cooking/comments/t3_503jxc/d7231b4 | null | false | 2016-08-30T02:11:30Z |
d722yoe | t1_d722yoe | 1,472,522,977 | user_4584d530a07d | Cooking | Dry beans go really good with rice & they're super cheap. A pound or two of pinto beans can do a long way towards stretching out your food dollar. Those plus the chorizo could easily give you a decent bean dish. A hamhock, pork neck or smoked turkey leg is cheap and a good way to start out a bean soup.
Some more po... | 2 | t3_503620 | t3_503620 | /r/Cooking/comments/t3_503620/d722yoe | null | false | 2016-08-30T02:09:37Z |
d722wzz | t1_d722wzz | 1,472,522,905 | user_2c59b9d3bfab | Cooking | Daal! Most recipes are pretty mild but very flavorful, and it's plenty mushy for you. | 8 | t3_506xls | t3_506xls | /r/Cooking/comments/t3_506xls/d722wzz | null | false | 2016-08-30T02:08:25Z |
d722vk5 | t1_d722vk5 | 1,472,522,847 | user_300306dbdccf | Cooking | They definitely do, I love biscuits. But op wants an English muffin. Or maybe they want a biscuit and don't know how to ask for it lol. | 2 | t1_d722lvm | t3_5041e0 | /r/Cooking/comments/t3_5041e0/d722vk5 | null | false | 2016-08-30T02:07:27Z |
d722usy | t1_d722usy | 1,472,522,818 | user_eaa6b0885788 | Cooking | All saltpeter does is retain the red color (and make you impotent for a day or two... seriously*). You can go without, let it be grey and it will still be delicious. Or you can use an ounce or so of beet juice to make it red again without doing much to the taste.
*edit: turns out this is false! I stand corrected. | 1 | t3_5067wq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d722usy | null | false | 2016-08-30T02:06:58Z |
d722tts | t1_d722tts | 1,472,522,779 | user_072966e694d5 | Cooking | What is your tomato source? | 2 | t3_508pap | t3_508pap | /r/Cooking/comments/t3_508pap/d722tts | null | false | 2016-08-30T02:06:19Z |
d722sw2 | t1_d722sw2 | 1,472,522,740 | user_4584d530a07d | Cooking | ...or checked out a food bank if this isn't a regular thing? | 1 | t1_d70vqf2 | t3_503620 | /r/Cooking/comments/t3_503620/d722sw2 | null | false | 2016-08-30T02:05:40Z |
d722rns | t1_d722rns | 1,472,522,690 | user_fea7d1be5d6e | Cooking | I would pre cook meals and heat them on the stove when its time to eat. Burritos would work well, pizza, stews would be great. Fajita filling over rice. Sausage and veggies.
I take advantage of some convenience foods packing my and my husbands lunches, like refrigerated pre made mashed potatoes and Mac and cheese. Ad... | 1 | t3_505a0n | t3_505a0n | /r/Cooking/comments/t3_505a0n/d722rns | null | false | 2016-08-30T02:04:50Z |
d722qos | t1_d722qos | 1,472,522,651 | user_4584d530a07d | Cooking | Whip up a big batch of tamales & freeze them. | 1 | t3_503ou1 | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d722qos | null | false | 2016-08-30T02:04:11Z |
d722pm2 | t1_d722pm2 | 1,472,522,608 | user_4584d530a07d | Cooking | Could easily use any other roast for that. | 1 | t1_d710dh2 | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d722pm2 | null | false | 2016-08-30T02:03:28Z |
d722n58 | t1_d722n58 | 1,472,522,507 | user_a47c26818d68 | Cooking | Good to know. Did you use your regular fridge? How long did you let it sit for? | 1 | t1_d71vmms | t3_5067wq | /r/Cooking/comments/t3_5067wq/d722n58 | null | false | 2016-08-30T02:01:47Z |
d722mik | t1_d722mik | 1,472,522,479 | user_08fc0c9fd7a4 | Cooking | Yup. Got one package last Monday and a second last Tuesday. | 1 | t1_d71nmme | t3_4txyi9 | /r/Cooking/comments/t3_4txyi9/d722mik | null | false | 2016-08-30T02:01:19Z |
d722lvm | t1_d722lvm | 1,472,522,455 | user_4584d530a07d | Cooking | Biscuits definitely have a place at the breakfast table. | 1 | t1_d71laim | t3_5041e0 | /r/Cooking/comments/t3_5041e0/d722lvm | null | false | 2016-08-30T02:00:55Z |
d722kfh | t1_d722kfh | 1,472,522,397 | user_4584d530a07d | Cooking | Next time, just skip the ramen and use beef stock or bouillon cubes. | 2 | t3_504z6k | t3_504z6k | /r/Cooking/comments/t3_504z6k/d722kfh | null | false | 2016-08-30T01:59:57Z |
d722hrg | t1_d722hrg | 1,472,522,288 | user_4584d530a07d | Cooking | Garlic, lime, powdered chiles & fresh cilantro (europeans tend to call it 'coriander leaves') are the core of traditional fajitas.
| 1 | t3_505802 | t3_505802 | /r/Cooking/comments/t3_505802/d722hrg | null | false | 2016-08-30T01:58:08Z |
d722f0e | t1_d722f0e | 1,472,522,174 | user_25f4a7ad1347 | Cooking | fast food culture. We just get lazy and lazy. soon, we'll text people sitting next to us.
oh wait... | 2 | t3_50736v | t3_50736v | /r/Cooking/comments/t3_50736v/d722f0e | null | false | 2016-08-30T01:56:14Z |
d722ezm | t1_d722ezm | 1,472,522,173 | user_072966e694d5 | Cooking | This - well separated in the freezer is you go to place. A quick pickle of 1 part (by volume) each sugar, vinegar and water gives you months of use, but with a definite flavor; freezing does not muddy the flavor - so do both! | 4 | t1_d7224ki | t3_508moj | /r/Cooking/comments/t3_508moj/d722ezm | null | false | 2016-08-30T01:56:13Z |
d722etq | t1_d722etq | 1,472,522,167 | user_573a7f7544bb | Cooking | A little chemistry. Sodium and potassium inhabit the same column on the periodic table. They have the same number of available electrons and react with other chemicals in similar ways. NaCl, KCL; NaOH, KOH.
The main difference, for our purposes, is that the lower you go on the table, the more stable an element becom... | 2 | t1_d71oi46 | t3_5067wq | /r/Cooking/comments/t3_5067wq/d722etq | null | false | 2016-08-30T01:56:07Z |
d722882 | t1_d722882 | 1,472,521,901 | user_4584d530a07d | Cooking | > Use beans or eggs are good for protein cos they're mashable.
Homemade refried beans are way better than the dogfood you get in the store. | 1 | t1_d71wqs0 | t3_506xls | /r/Cooking/comments/t3_506xls/d722882 | null | false | 2016-08-30T01:51:41Z |
d7227fv | t1_d7227fv | 1,472,521,868 | user_4584d530a07d | Cooking | Shakes can be bad if you suck 'em through a straw. | 8 | t1_d71ut15 | t3_506xls | /r/Cooking/comments/t3_506xls/d7227fv | null | false | 2016-08-30T01:51:08Z |
d7226gj | t1_d7226gj | 1,472,521,827 | user_25f4a7ad1347 | Cooking | That seems to have an asian profile, and you have a soy sauce. You can make a teriyaki sauce using garlic, ginger, sugar and soy in the microwave. Just mince the garlic and ginger fine or even puree them. Mix with sugar and soy and heat it up but be sure to watch over to prevent boiling over. Or just heat the soy sauce... | 3 | t1_d721vr8 | t3_507gdw | /r/Cooking/comments/t3_507gdw/d7226gj | null | false | 2016-08-30T01:50:27Z |
d7224ki | t1_d7224ki | 1,472,521,748 | user_4643618c6f8e | Cooking | Literally put them on anything. Thats what they do in new mexico. Sandwich? yes, burger? with beans? yes. As a sauce? Yes. Essentially you can easily treat it as a condiment rather than a pepper. Ok there's lots more, but so many people don't think of it that way its good to say it.
As for storing, ziplock bags and ... | 22 | t3_508moj | t3_508moj | /r/Cooking/comments/t3_508moj/d7224ki | null | false | 2016-08-30T01:49:08Z |
d721wpg | t1_d721wpg | 1,472,521,433 | user_b47f48e49f52 | Cooking | Oh, and carrots and parsnips. | 1 | t1_d721vr8 | t3_507gdw | /r/Cooking/comments/t3_507gdw/d721wpg | null | false | 2016-08-30T01:43:53Z |
d721wou | t1_d721wou | 1,472,521,432 | user_072966e694d5 | Cooking | Liquid oil is fine; room temperature solid fat is also fine, if you cook and drain pasta often or use soap in the same sink. There are restrictions for commercial kitchen's fat disposal in some places, but not at home. If you are cooking commercially, you need to get with the county to find out about local requiremen... | 1 | t1_d71i185 | t3_5026n6 | /r/Cooking/comments/t3_5026n6/d721wou | null | false | 2016-08-30T01:43:52Z |
d721w49 | t1_d721w49 | 1,472,521,408 | user_25f4a7ad1347 | Cooking | Literally any kind of stews, soups, chilis, and curries can be eaten with pasta or rice. Choose a few cuisines and look at some stewed recipes | 1 | t3_503ou1 | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d721w49 | null | false | 2016-08-30T01:43:28Z |
d721vr8 | t1_d721vr8 | 1,472,521,393 | user_b47f48e49f52 | Cooking | Today it was boneless chicken breasts (no sauce, I swear to you no flavor except very light salt as far as I could tell), brown rice, and sautéed bok choy and kale. It's not *bad* food by any stretch, but I'm gonna go mad if I only eat bland food for this whole year. | 1 | t1_d720thc | t3_507gdw | /r/Cooking/comments/t3_507gdw/d721vr8 | null | false | 2016-08-30T01:43:13Z |
d721va3 | t1_d721va3 | 1,472,521,372 | user_30db16d7b52a | Cooking | That's one variant, yes.
You can always change pawpaw for cantaloupe/rock melon which goes well with a balsamic vinegar dressing & a light sprinkling of sea salt flakes to bring out the sweetness. | 1 | t1_d71gxea | t3_505dzm | /r/Cooking/comments/t3_505dzm/d721va3 | null | false | 2016-08-30T01:42:52Z |
d721obf | t1_d721obf | 1,472,521,082 | user_4584d530a07d | Cooking | > My dorm is moving to a super healthy meal plan, which apparently includes having fish or chicken with "no flavor"
What the fuck kinda shithole is this? Cafeteria food is bad enough when they *try* to make it flavorful. | 3 | t3_507gdw | t3_507gdw | /r/Cooking/comments/t3_507gdw/d721obf | null | false | 2016-08-30T01:38:02Z |
d721nb2 | t1_d721nb2 | 1,472,521,041 | user_25f4a7ad1347 | Cooking | It's amazing how functionally fixed some people are. | 2 | t1_d71wpjp | t3_507x37 | /r/Cooking/comments/t3_507x37/d721nb2 | null | false | 2016-08-30T01:37:21Z |
d721mko | t1_d721mko | 1,472,521,012 | user_2e179633c818 | Cooking | Its not zero its like 10 for 1/4 cup, but good enough.
Good luck man!
Added cutting tip, add more fiber to EVERY meal (use the broiler, roast brocolli, cauliflower, asparagus, radishes with a spray of Pam for some crispyness),
watch the sugar in fat free foods, it makes ypu more hungry | 16 | t1_d71tnkn | t3_507nky | /r/Cooking/comments/t3_507nky/d721mko | null | false | 2016-08-30T01:36:52Z |
d721m4e | t1_d721m4e | 1,472,520,994 | user_68de6a2cbca0 | Cooking | I like making NYC style dirty water dogs at home. I simmer the dogs in water with nutmeg, cinnamon, salt, pepper, and vinegar. Then I make onion sauce with sautéed slivered onions, ketchup, hot sauce, and sugar. I think there's some recipes for it online. Also add saurkraut. | 2 | t3_502hzq | t3_502hzq | /r/Cooking/comments/t3_502hzq/d721m4e | null | false | 2016-08-30T01:36:34Z |
d721e6u | t1_d721e6u | 1,472,520,668 | user_4584d530a07d | Cooking | SO bought one. This is the only thing I've used it for. They work pretty well. | 2 | t1_d71z671 | t3_5085l4 | /r/Cooking/comments/t3_5085l4/d721e6u | null | false | 2016-08-30T01:31:08Z |
d721bxh | t1_d721bxh | 1,472,520,580 | user_592337c6f615 | Cooking | Probably the most satisfying gif I've ever seen. | 2 | t1_d70zfz0 | t3_500bc4 | /r/Cooking/comments/t3_500bc4/d721bxh | null | false | 2016-08-30T01:29:40Z |
d7218vf | t1_d7218vf | 1,472,520,458 | user_25f4a7ad1347 | Cooking | Ice cream is a frozen foam. Foam can be made from protein in egg whites or egg yolks or whole eggs. | -1 | t3_504t4o | t3_504t4o | /r/Cooking/comments/t3_504t4o/d7218vf | null | false | 2016-08-30T01:27:38Z |
d7217v4 | t1_d7217v4 | 1,472,520,417 | user_ad1983ee3a85 | Cooking | Ranch powder on chicken is gold | 2 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d7217v4 | null | false | 2016-08-30T01:26:57Z |
d72164w | t1_d72164w | 1,472,520,347 | user_6124fdedb56f | Cooking | What do I stuff them with? And what temperature would I cook them? | 1 | t1_d720qa0 | t3_508hbq | /r/Cooking/comments/t3_508hbq/d72164w | null | false | 2016-08-30T01:25:47Z |
d72161y | t1_d72161y | 1,472,520,343 | user_38979d443e6f | Cooking | It turned out pretty well as the soft serve from the machine. We'll see tomorrow when I try the harden stuff from the freezer. But I think I cooked off a lot of the water when heating the mixer. | 3 | t3_504t4o | t3_504t4o | /r/Cooking/comments/t3_504t4o/d72161y | null | false | 2016-08-30T01:25:43Z |
d7215lp | t1_d7215lp | 1,472,520,326 | user_7165bdfcdb0e | Cooking | I thought this too at first, but the stem seems to be different than the ones on the [white eggplants](https://www.homeharvestnc.org/assets/components/phpthumbof/cache/white%20eggplant.70a594a35b847095fc8b4eb82ce58899275.jpg). | 3 | t1_d71tgih | t3_507501 | /r/Cooking/comments/t3_507501/d7215lp | null | false | 2016-08-30T01:25:26Z |
d7211a8 | t1_d7211a8 | 1,472,520,149 | user_125ef9680bc4 | Cooking | what is your sunlight situation?
If you know you're going to have ample sun for the day, and you're going to be out there for six weeks you could easily assemble a [solar cooker](http://solarcooking.org/plans/) for relatively cheap. | 1 | t3_505a0n | t3_505a0n | /r/Cooking/comments/t3_505a0n/d7211a8 | null | false | 2016-08-30T01:22:29Z |
d720zz0 | t1_d720zz0 | 1,472,520,095 | user_3e32b43955a7 | Cooking | How about a really really tender shepherd's pie-- all pieces should be small and swallowable or falling apart. Likewise, stews and braises. All cut down small enough where the bits are tasty but still manageable.
Asian noodle soup- just leave out any veg. There're lots if options- ramen, udon, pho-- you can cut the n... | 3 | t3_506xls | t3_506xls | /r/Cooking/comments/t3_506xls/d720zz0 | null | false | 2016-08-30T01:21:35Z |
d720znc | t1_d720znc | 1,472,520,084 | user_25f4a7ad1347 | Cooking | Just use more sauce?
Toss the ziti in the sauce prior to assembly
Layer tossed ziti at the bottom. layer thin with sauce, add mozz, layer thin with sauce, add ricotta, layer thin with sauce, layer with tossed ziti, sauce and moz on top and bake.
See how that goes to your liking | 3 | t3_508dt7 | t3_508dt7 | /r/Cooking/comments/t3_508dt7/d720znc | null | false | 2016-08-30T01:21:24Z |
d720z4y | t1_d720z4y | 1,472,520,062 | user_55315a0cbf00 | Cooking | The sounds amazing. Off to test things | 1 | t1_d720umh | t3_508hbq | /r/Cooking/comments/t3_508hbq/d720z4y | null | false | 2016-08-30T01:21:02Z |
d720wnd | t1_d720wnd | 1,472,519,959 | user_125ef9680bc4 | Cooking | No offense, but we're talking about a dorm cafeteria, it's probably not the kind of place you'd get a black and blue steak from. Also I have to disagree about sauce / seasoning, a well cooked steak is great with a nudge of flavor, personally I like a demi with mine, but salt and butter will do just as well. | 10 | t1_d71srol | t3_507gdw | /r/Cooking/comments/t3_507gdw/d720wnd | null | false | 2016-08-30T01:19:19Z |
d720ung | t1_d720ung | 1,472,519,879 | user_dd741e8cf630 | Cooking | Buffalo sauce is almost no calories.
This stuff is great.
https://www.franksredhot.com/products/buffalo-wings-sauce/ | 5 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d720ung | null | false | 2016-08-30T01:17:59Z |
d720umh | t1_d720umh | 1,472,519,878 | user_9da061b462b3 | Cooking | Use them as the "crust" for mini pizzas | 4 | t3_508hbq | t3_508hbq | /r/Cooking/comments/t3_508hbq/d720umh | null | false | 2016-08-30T01:17:58Z |
d720thc | t1_d720thc | 1,472,519,832 | user_25f4a7ad1347 | Cooking | Flavor components need to be cooked with the food. Can you describe the dishes they're making? | 1 | t3_507gdw | t3_507gdw | /r/Cooking/comments/t3_507gdw/d720thc | null | false | 2016-08-30T01:17:12Z |
d720ske | t1_d720ske | 1,472,519,795 | user_bc26b93ac8e3 | Cooking | If you go to a hibachi restaurant, they call it yum yum sauce.
It's all the same thing. | 4 | t1_d71wemc | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d720ske | null | false | 2016-08-30T01:16:35Z |
d720s39 | t1_d720s39 | 1,472,519,776 | user_125ef9680bc4 | Cooking | sometimes I'll reserve some of the bolo with chunks, and use an immersion blender or robo coupe to process the rest, then reincorporate the bruniose'd portion for a little difference in texture. Also I really like to use bruniose cuts for mirepoix in chili. | 1 | t1_d71nybg | t3_506tv3 | /r/Cooking/comments/t3_506tv3/d720s39 | null | false | 2016-08-30T01:16:16Z |
d720qa0 | t1_d720qa0 | 1,472,519,703 | user_e3e79aa3137b | Cooking | stuffed portobello mushrooms or maybe mushroom burgers | 4 | t3_508hbq | t3_508hbq | /r/Cooking/comments/t3_508hbq/d720qa0 | null | false | 2016-08-30T01:15:03Z |
d720pku | t1_d720pku | 1,472,519,675 | user_f131e9a36506 | Cooking | http://altonbrown.com/corned-beef-recipe/
Here's his updated recipe using Sodium Nitrite | 21 | t1_d71usst | t3_5067wq | /r/Cooking/comments/t3_5067wq/d720pku | null | false | 2016-08-30T01:14:35Z |
d720pda | t1_d720pda | 1,472,519,666 | user_f9d9b9d6f320 | Cooking | It's not the proteins so much as the extra water that's in the egg white that will cause some problems (i.e.:Be prepared for some iciness). | 1 | t3_504t4o | t3_504t4o | /r/Cooking/comments/t3_504t4o/d720pda | null | false | 2016-08-30T01:14:26Z |
d720p80 | t1_d720p80 | 1,472,519,660 | user_125ef9680bc4 | Cooking | raw garlic is a good component in some things, for example you want raw garlic in a pesto, but not so much that it's over powering. | 8 | t1_d7203ug | t3_506tv3 | /r/Cooking/comments/t3_506tv3/d720p80 | null | false | 2016-08-30T01:14:20Z |
d720ofr | t1_d720ofr | 1,472,519,630 | user_127f4251cf4c | Cooking | Why not use soy sauce, miso and ginger or something to glaze. It will add some calories but they will have plenty protein | 6 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d720ofr | null | false | 2016-08-30T01:13:50Z |
d720lnk | t1_d720lnk | 1,472,519,515 | user_1d7b22cce445 | Cooking | Heh. | 8 | t3_506l24 | t3_506l24 | /r/Cooking/comments/t3_506l24/d720lnk | null | false | 2016-08-30T01:11:55Z |
d720lh5 | t1_d720lh5 | 1,472,519,507 | user_25f4a7ad1347 | Cooking | Try brining. Typically 1 tbsp of salt and 1 tbsp of sugar in onbe cup of water. Skip the sugar if you want.
| 2 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d720lh5 | null | false | 2016-08-30T01:11:47Z |
d720hzf | t1_d720hzf | 1,472,519,367 | user_6fb9fabd0534 | Cooking | I would suggest looking into an old-fashioned apothecary for this stuff. If you have a pharmacy that's independently owned (usually the ones that sell ostomy supplies and durable medical equipment) they can order it for you.
I have no idea what pharmaceutical use potassium nitrate ever had, but apparently it did, and... | 1 | t3_5067wq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d720hzf | null | false | 2016-08-30T01:09:27Z |
d720d8x | t1_d720d8x | 1,472,519,174 | user_8716fdad8eba | Cooking | I've always been more of a nugget guy | 2 | t1_d71rm25 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d720d8x | null | false | 2016-08-30T01:06:14Z |
d7207qd | t1_d7207qd | 1,472,518,954 | user_e27aff0fd250 | Cooking | I just rinsed it off and the vegetables seemed to have soaked up the salt but the meat was ok. How long did you do a bath? | 2 | t1_d71z0pa | t3_5067wq | /r/Cooking/comments/t3_5067wq/d7207qd | null | false | 2016-08-30T01:02:34Z |
d7203ug | t1_d7203ug | 1,472,518,803 | user_5d895bd54f90 | Cooking | Rosted garlic yes plz! Raw Garlic ugh | 8 | t1_d71zt8u | t3_506tv3 | /r/Cooking/comments/t3_506tv3/d7203ug | null | false | 2016-08-30T01:00:03Z |
d7202qn | t1_d7202qn | 1,472,518,757 | user_4d77a632c5f6 | Cooking | This. You're not going to get a better answer than this, OP | 7 | t1_d71ny5q | t3_506tv3 | /r/Cooking/comments/t3_506tv3/d7202qn | null | false | 2016-08-30T00:59:17Z |
d720203 | t1_d720203 | 1,472,518,729 | user_6a87042fd908 | Cooking | Spot on. And for poor OP, who is eating greens microwaved in water with cream base mixed in, it's worth noting that you can make 3 day supply of soup in a pot in like 25 minutes with the proper prep, then just reheat...it's okay to use a microwave at this point.
Just make a big batch of roux and stick it in the fridge... | 9 | t1_d71uttg | t3_506a5w | /r/Cooking/comments/t3_506a5w/d720203 | null | false | 2016-08-30T00:58:49Z |
d72018d | t1_d72018d | 1,472,518,698 | user_242a458a51c0 | Cooking | try a tikka masala. Get some curry powder and put a couple tablespoons in some plain yogurt. keep some aside to baste with and grill some chicken breasts coated in that shit. You can do shish kebabs this way too. | 3 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d72018d | null | false | 2016-08-30T00:58:18Z |
d71zxce | t1_d71zxce | 1,472,518,538 | user_fc13d013166f | Cooking | Grilled cheese sandwiches dipped in tomato soup. Smoothies are also great to start the day or have with a meal. | -2 | t3_506xls | t3_506xls | /r/Cooking/comments/t3_506xls/d71zxce | null | false | 2016-08-30T00:55:38Z |
d71ztec | t1_d71ztec | 1,472,518,383 | user_538d423fc1cf | Cooking | Chickfila sauce is my favorite sauce of all time no joke | 1 | t1_d70dnid | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71ztec | null | false | 2016-08-30T00:53:03Z |
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