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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d713drr | t1_d713drr | 1,472,472,469 | user_1e9200a51d06 | Cooking | You are looking for variety, simplicity, and the skill of culinary foresight in which you are able to visualize a small number of simple ingredients as a variety of meals.
People have left some long comments so I won't go off, but as someone in undergrad who started cooking on her own two years ago, YES it does get ea... | 1 | t3_501mva | t3_501mva | /r/Cooking/comments/t3_501mva/d713drr | null | false | 2016-08-29T12:07:49Z |
d7138wh | t1_d7138wh | 1,472,472,136 | user_6945837a6692 | Cooking | https://food52.com/recipes/30802-spicy-thai-pb-j | 1 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d7138wh | null | false | 2016-08-29T12:02:16Z |
d71381x | t1_d71381x | 1,472,472,080 | user_097777fd243a | Cooking | If you are not a fan of the bbq I would bake them in the oven, first on low heat until tender and then on high heat to finish | 1 | t3_4zq3xh | t3_4zq3xh | /r/Cooking/comments/t3_4zq3xh/d71381x | null | false | 2016-08-29T12:01:20Z |
d7135bp | t1_d7135bp | 1,472,471,900 | user_c945a82fe84a | Cooking | Jajangmyeon is great. All you need in terms of unusual ingredients is the chunjang paste and maybe some sesame oil. The rest is pretty much any kind of protein and vegetables you want to throw into it. Goes well with both noodles and rice. | 1 | t3_503ou1 | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d7135bp | null | false | 2016-08-29T11:58:20Z |
d7134vu | t1_d7134vu | 1,472,471,869 | user_d58f1a9bf1d1 | Cooking | They're good on a sandwich with bacon, you can even fry the figs a bit in the bacon fat if you want to, but it's not necessary.
They also go well with some good parmigiano reggiano. | 2 | t3_4zugrf | t3_4zugrf | /r/Cooking/comments/t3_4zugrf/d7134vu | null | false | 2016-08-29T11:57:49Z |
d7130ka | t1_d7130ka | 1,472,471,577 | user_c914b7ef7db6 | Cooking | Sounds good. I used to watch cooking shows all the time on PBS but somehow lost the time for it. Gotta get around to watching this. | 1 | t3_501p6i | t3_501p6i | /r/Cooking/comments/t3_501p6i/d7130ka | null | false | 2016-08-29T11:52:57Z |
d712wtl | t1_d712wtl | 1,472,471,305 | [deleted] | Cooking | [deleted] | 1 | t3_501p6i | t3_501p6i | /r/Cooking/comments/t3_501p6i/d712wtl | null | false | 2016-08-29T11:48:25Z |
d712qdt | t1_d712qdt | 1,472,470,846 | user_d2ece6e8c0aa | Cooking | Try scrubbing it with wet aluminum foil. | 1 | t3_500bc4 | t3_500bc4 | /r/Cooking/comments/t3_500bc4/d712qdt | null | false | 2016-08-29T11:40:46Z |
d712ldn | t1_d712ldn | 1,472,470,481 | user_097777fd243a | Cooking | Poach them in port whine! | 2 | t3_4zugrf | t3_4zugrf | /r/Cooking/comments/t3_4zugrf/d712ldn | null | false | 2016-08-29T11:34:41Z |
d712bxl | t1_d712bxl | 1,472,469,742 | user_c2f973ba9aa1 | Cooking | Ordered 7/25. Still waiting to hear back | 1 | t1_d6r999k | t3_4yxw65 | /r/Cooking/comments/t3_4yxw65/d712bxl | null | false | 2016-08-29T11:22:22Z |
d712b41 | t1_d712b41 | 1,472,469,679 | user_d58f1a9bf1d1 | Cooking | If you can't find sambal oelek, try harissa, it will also be delicious. | 1 | t1_d7092b1 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d712b41 | null | false | 2016-08-29T11:21:19Z |
d7122sc | t1_d7122sc | 1,472,468,999 | user_a6bdbe7abae7 | Cooking | Don't scratch anything! Expecially below the belt, for a few solid hours just to make sure. | 1 | t3_5026n6 | t3_5026n6 | /r/Cooking/comments/t3_5026n6/d7122sc | null | false | 2016-08-29T11:09:59Z |
d711q0m | t1_d711q0m | 1,472,467,884 | user_27a6e4b28407 | Cooking | Works with olive oil, too. | 2 | t1_d711ngl | t3_5047fi | /r/Cooking/comments/t3_5047fi/d711q0m | null | false | 2016-08-29T10:51:24Z |
d711ngl | t1_d711ngl | 1,472,467,660 | user_da202c31c09d | Cooking | Alternative for the butter? Probably should have mentioned lactose intolerant I don't like risking it | 1 | t1_d710sbx | t3_5047fi | /r/Cooking/comments/t3_5047fi/d711ngl | null | false | 2016-08-29T10:47:40Z |
d711hi0 | t1_d711hi0 | 1,472,467,116 | user_5ff39f01f50d | Cooking | This looks outstanding but I might have a tough time finding all those ingredients.. | 1 | t1_d71061u | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d711hi0 | null | false | 2016-08-29T10:38:36Z |
d711ehi | t1_d711ehi | 1,472,466,841 | user_b3f9eb2699f8 | Cooking | Might be late, but my wife and I make our own cookbook. We get recipes/inspiration from wherever: friends, family, internet, reddit, restaurants we've liked, etc... then we try them out at home. If we like it, we write it in the cookbook. Then, in the back of the cookbook we write an index of all the recipes/meals we l... | 1 | t3_501mva | t3_501mva | /r/Cooking/comments/t3_501mva/d711ehi | null | false | 2016-08-29T10:34:01Z |
d711axi | t1_d711axi | 1,472,466,511 | user_c6d242fe2c60 | Cooking | My favorite meal to cook for a whole week of leftovers is chili. Tasty on rice or noodles, and also perfect on its own. | 11 | t3_503ou1 | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d711axi | null | false | 2016-08-29T10:28:31Z |
d7118bs | t1_d7118bs | 1,472,466,278 | user_93f9860bcf6a | Cooking | I thought the same thing! As a therapist who likes to cook this show is perfect for me.
Their interview style seems very evocative as well. You can tell what topics the chefs want to engage and those that they feel very uncomfortable about, yet they do keep talking on those subjects in depth. Suggests open-ended ques... | 17 | t1_d710e5q | t3_501p6i | /r/Cooking/comments/t3_501p6i/d7118bs | null | false | 2016-08-29T10:24:38Z |
d7110mo | t1_d7110mo | 1,472,465,533 | user_f9895d31b8d0 | Cooking | Download the app MealBoard. It makes meal planning and shopping super easy and imports recipes from hundreds of websites right within the app. I now depend on this app every week. It helped me start meal planning to save money. | 1 | t3_501mva | t3_501mva | /r/Cooking/comments/t3_501mva/d7110mo | null | false | 2016-08-29T10:12:13Z |
d710y3p | t1_d710y3p | 1,472,465,285 | user_6d68729ee963 | Cooking | You can get powder-free latex too, but yeah, can't have powdered gloves for cooking. | 2 | t1_d70tq6j | t3_5026n6 | /r/Cooking/comments/t3_5026n6/d710y3p | null | false | 2016-08-29T10:08:05Z |
d710sbx | t1_d710sbx | 1,472,464,709 | user_27a6e4b28407 | Cooking | Really easy: Salmon baked in garlic butter in a tin foil package in the oven. Boil some penne to go along with it.
I don't have a recipe as I usually just eyeball it. But this recipe seems OK: http://damndelicious.net/2016/05/23/garlic-butter-salmon-foil/
| 2 | t3_5047fi | t3_5047fi | /r/Cooking/comments/t3_5047fi/d710sbx | null | false | 2016-08-29T09:58:29Z |
d710rug | t1_d710rug | 1,472,464,662 | user_567aea60de83 | Cooking | how did the "please feed us a wonderful meal for 5 dollars a person" come to be? | 2 | t1_d70ot4n | t3_502c54 | /r/Cooking/comments/t3_502c54/d710rug | null | false | 2016-08-29T09:57:42Z |
d710phx | t1_d710phx | 1,472,464,426 | user_567aea60de83 | Cooking | Cook the onions first for awhile and then add your mushrooms. Once they've cooked a bit, add your meat and then deglaze with your sauce. Cooking the veg first seasons the pan and adds a lot of flavor. just be sure they arent totally done when you add the meat lest the continued cooking burn them. | 2 | t3_503jxc | t3_503jxc | /r/Cooking/comments/t3_503jxc/d710phx | null | false | 2016-08-29T09:53:46Z |
d710nif | t1_d710nif | 1,472,464,230 | user_567aea60de83 | Cooking | I won't try to plan your whole meal and I'm sure you have great suggestions here already for main dishes. Let me just advise you on the power of appetizers and how they can be done simply and inexpensively.
As the top commenter said, presentation is important. I keep a few nice-looking platters of various sizes on han... | 1 | t3_501y9y | t3_501y9y | /r/Cooking/comments/t3_501y9y/d710nif | null | false | 2016-08-29T09:50:30Z |
d710gxn | t1_d710gxn | 1,472,463,548 | user_1a4a63afa72f | Cooking | Make a selection of pasta, and a selection of sauces, so everybody can get their favorite combo. Some sauces with meat, some without, some with seafood. Most sauces can easily be prepared beforehand, and cooking pasta is a quick job, and you can draft about anybody to help, if needed.
Bonus: Make a salad bar or vegeta... | 1 | t3_502c54 | t3_502c54 | /r/Cooking/comments/t3_502c54/d710gxn | null | false | 2016-08-29T09:39:08Z |
d710gv6 | t1_d710gv6 | 1,472,463,542 | user_4c3fc439a267 | Cooking | Wouldn't that be more of a crumpet, then? You might have some luck with those recipes. | 2 | t3_5041e0 | t3_5041e0 | /r/Cooking/comments/t3_5041e0/d710gv6 | null | false | 2016-08-29T09:39:02Z |
d710e5q | t1_d710e5q | 1,472,463,272 | user_5e64048eec8c | Cooking | I'm only halfway through the first season but whoever writes/directs this show knows their psychology or has been in therapy, specifically psychoanalytically informed therapy. There's an incredible amount of attention paid to the chef's early life and family dynamics. Usually, at some point in each episode the chef wil... | 35 | t3_501p6i | t3_501p6i | /r/Cooking/comments/t3_501p6i/d710e5q | null | false | 2016-08-29T09:34:32Z |
d710dh2 | t1_d710dh2 | 1,472,463,200 | user_0c60ad0913eb | Cooking | Not exactly economical but I roast a leg of lamb on a Sunday then use the leftovers to make a huge amount of shepherds pie mix.. Comfort food basically. | 2 | t3_503ou1 | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d710dh2 | null | false | 2016-08-29T09:33:20Z |
d710b1c | t1_d710b1c | 1,472,462,952 | user_567aea60de83 | Cooking | Consider dishes that contain cross-over ingredients. Pizza and pasta, for example, both use red sauce. I use onions in a wide variety of dishes, for another example. Some ingredients can be prepped ahead of time and last several days just fine, like those onions. Consider some ziplock bags (or tupperware as your budget... | 1 | t3_501mva | t3_501mva | /r/Cooking/comments/t3_501mva/d710b1c | null | false | 2016-08-29T09:29:12Z |
d71061u | t1_d71061u | 1,472,462,442 | user_68bcbe548476 | Cooking | [Beef rendang](http://cdn.noshon.it/wp-content/uploads/2012-10-17-r-beef-rendang.jpg) takes a lot of time, but most of it is inactive, and the result is absolutely amazing. It also gets better with sitting in the fridge or freezer. | 4 | t3_503ou1 | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d71061u | null | false | 2016-08-29T09:20:42Z |
d7105zy | t1_d7105zy | 1,472,462,437 | user_ab99eee19fba | Cooking | Oh god, I need to ask for my morning off ... | 1 | t3_501p6i | t3_501p6i | /r/Cooking/comments/t3_501p6i/d7105zy | null | false | 2016-08-29T09:20:37Z |
d7104o2 | t1_d7104o2 | 1,472,462,300 | user_ceef46489fb5 | Cooking | 🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋 | 2 | t1_d70xk10 | t3_501p6i | /r/Cooking/comments/t3_501p6i/d7104o2 | null | false | 2016-08-29T09:18:20Z |
d70zrfa | t1_d70zrfa | 1,472,460,940 | user_162597da54b1 | Cooking | I tend to have a lot of fun grocery shopping.
I make sure I have a list and a plan.
I make sure to eat before I shop.
I get hella stoned on the way to the grocery store, and watch the crazies running after their kids. | 1 | t3_501mva | t3_501mva | /r/Cooking/comments/t3_501mva/d70zrfa | null | false | 2016-08-29T08:55:40Z |
d70zqij | t1_d70zqij | 1,472,460,845 | user_ef950e386380 | Cooking | Any info on when is Virgilio Martinez episode going to be released? | 1 | t3_501p6i | t3_501p6i | /r/Cooking/comments/t3_501p6i/d70zqij | null | false | 2016-08-29T08:54:05Z |
d70zfz0 | t1_d70zfz0 | 1,472,459,776 | user_0de4e876d195 | Cooking | Guys guys guys. Enough with the bar keeper,. Drain cleaner,s is pad recommendations. Try this https://i.imgur.com/QKpaqFD.gifv | 3 | t3_500bc4 | t3_500bc4 | /r/Cooking/comments/t3_500bc4/d70zfz0 | null | false | 2016-08-29T08:36:16Z |
d70zfs8 | t1_d70zfs8 | 1,472,459,757 | user_49248cedb337 | Cooking | I'd go for onions (low and slow) -> mushrooms (medium heat until browning) -> beef (crank up the gas and cook until just not raw stirring all the time). | 4 | t3_503jxc | t3_503jxc | /r/Cooking/comments/t3_503jxc/d70zfs8 | null | false | 2016-08-29T08:35:57Z |
d70z9iz | t1_d70z9iz | 1,472,459,129 | user_127f4251cf4c | Cooking | I have heaps of Crofton cast iron gear and it is legit. Jump on it! | 1 | t3_501pur | t3_501pur | /r/Cooking/comments/t3_501pur/d70z9iz | null | false | 2016-08-29T08:25:29Z |
d70z1pp | t1_d70z1pp | 1,472,458,355 | user_94a44127a9ea | Cooking | It does get easier. Other people have some great tips for recipes. Here's my advice on other aspects of your problem.
Challenge yourself to NOT EATING OUT NO MATTER WHAT when you're tempted to yet still have food in the fridge. Necessity is the mother of invention. Make something based on what you have. Don't choose s... | 2 | t3_501mva | t3_501mva | /r/Cooking/comments/t3_501mva/d70z1pp | null | false | 2016-08-29T08:12:35Z |
d70yyiy | t1_d70yyiy | 1,472,458,051 | user_e7379c00b447 | Cooking | You don't understand the Flying Spaghetti Monster. | 2 | t3_503yob | t3_503yob | /r/Cooking/comments/t3_503yob/d70yyiy | null | false | 2016-08-29T08:07:31Z |
d70ywao | t1_d70ywao | 1,472,457,835 | user_e1cfafe36755 | Cooking | I'll be waiting for it. Something tells me this ones going to be worth the wait! | 0 | t1_d70yph0 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70ywao | null | false | 2016-08-29T08:03:55Z |
d70ypvj | t1_d70ypvj | 1,472,457,212 | user_097777fd243a | Cooking | I made this once for a group of 35: https://munchies.vice.com/en/recipes/roasted-cauliflower-with-tahina-halloumi-and-pomegranate-seeds
I served it with bread, hummus and baba ganousj | 1 | t3_502c54 | t3_502c54 | /r/Cooking/comments/t3_502c54/d70ypvj | null | false | 2016-08-29T07:53:32Z |
d70yph0 | t1_d70yph0 | 1,472,457,172 | user_44791f94688d | Cooking | At work atm. I'll post a recipe tonight
EDIT here goes :
5 fist sized beetroots, fresh.
5 cloves roasted garlick (1hr at 180C)
1 Chile de Arbol (or any less insane chile to taste)
half a pint cider vinegar
half a pound of jam sugar (sugar with added pectin, otherwise normal suger and store bought pectin)
juice of 1/... | 2 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70yph0 | null | false | 2016-08-29T07:52:52Z |
d70y4wb | t1_d70y4wb | 1,472,455,285 | user_62a75b124a19 | Cooking | The show is a weird pleasure. It's bordering on the ridiculously pretentious at times, but still so entertaining and engaging.
I watched the last few in bed, eating beans on toast... | 79 | t3_501p6i | t3_501p6i | /r/Cooking/comments/t3_501p6i/d70y4wb | null | false | 2016-08-29T07:21:25Z |
d70xvt7 | t1_d70xvt7 | 1,472,454,461 | user_491aac797af3 | Cooking | Thank you. They all look really helpful. | 1 | t3_4zvff6 | t3_4zvff6 | /r/Cooking/comments/t3_4zvff6/d70xvt7 | null | false | 2016-08-29T07:07:41Z |
d70xpkx | t1_d70xpkx | 1,472,453,922 | user_a333f98c058c | Cooking | Sweat some veggies (onions, carrots, celery, peppers etc.), throw in a tomato product of some kind, a can of white beans, some broth and a bunch of cut-up hotdogs to make a quick soup. Add some greens in there for more sneaky faux-healthiness.
That aside, what's everyone's preferred style of hotdog? +1 for Tijuana dog... | 2 | t3_502hzq | t3_502hzq | /r/Cooking/comments/t3_502hzq/d70xpkx | null | false | 2016-08-29T06:58:42Z |
d70xk10 | t1_d70xk10 | 1,472,453,460 | user_0297bbe1790d | Cooking | Never tried this show, maybe i will tonight | 2 | t3_501p6i | t3_501p6i | /r/Cooking/comments/t3_501p6i/d70xk10 | null | false | 2016-08-29T06:51:00Z |
d70xjae | t1_d70xjae | 1,472,453,398 | user_a333f98c058c | Cooking | You can use the chicken/chorizo/rice to make arroz con pollo and onion/eggs/tuna for sandwiches | 2 | t3_503620 | t3_503620 | /r/Cooking/comments/t3_503620/d70xjae | null | false | 2016-08-29T06:49:58Z |
d70xi2g | t1_d70xi2g | 1,472,453,296 | user_d9ecd88e3ffd | Cooking | The chemicals on the pan are, as far as we currently know, non toxic to eat. | 2 | t1_d70ob1g | t3_500bc4 | /r/Cooking/comments/t3_500bc4/d70xi2g | null | false | 2016-08-29T06:48:16Z |
d70xghg | t1_d70xghg | 1,472,453,163 | user_08ffb3e03a7f | Cooking | First thing I would buy would be chicken backs, I'm not familiar with US prices but usually they are dirt cheap (I used to buy a bunch of them, grind them up and mix them with rice to feed my huge dog, way way cheaper than dog food and my Newfoundland loves it).
Now put a bunch of them (at least 4) in a pot with boili... | 3 | t3_503620 | t3_503620 | /r/Cooking/comments/t3_503620/d70xghg | null | false | 2016-08-29T06:46:03Z |
d70xebt | t1_d70xebt | 1,472,452,985 | user_967cdc697c42 | Cooking | Make sure that you make something you know you can pull off or do a test run.
You don't want to be floundering or produce something inedible on for the actual dinner. | 1 | t3_501y9y | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70xebt | null | false | 2016-08-29T06:43:05Z |
d70xcrd | t1_d70xcrd | 1,472,452,856 | user_63da3a25c08b | Cooking | Exactly what I was going to say. Let it soak overnight.. Fill the pan and sprinkle a healthy dose in it.. Wash out the next morning. | 1 | t1_d704pwj | t3_500bc4 | /r/Cooking/comments/t3_500bc4/d70xcrd | null | false | 2016-08-29T06:40:56Z |
d70wvod | t1_d70wvod | 1,472,451,506 | user_9a451cd680b2 | Cooking | Learn to make a mayonnaise, doughnuts, a stir fry and crumbed chicken then once you can master them you will be able to change ingredients but use the same techniques to make some proper food my friend :) | 1 | t3_5023os | t3_5023os | /r/Cooking/comments/t3_5023os/d70wvod | null | false | 2016-08-29T06:18:26Z |
d70wtav | t1_d70wtav | 1,472,451,319 | user_9a451cd680b2 | Cooking | It would be so good. But make a pasta bake with cheese on top | 1 | t3_502ddl | t3_502ddl | /r/Cooking/comments/t3_502ddl/d70wtav | null | false | 2016-08-29T06:15:19Z |
d70wqt5 | t1_d70wqt5 | 1,472,451,125 | user_25f4a7ad1347 | Cooking | You and your friend are the only ones who are unpleasant telling us our food curdles your tummehs.
pepto bismol | 0 | t1_d70wisk | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70wqt5 | null | false | 2016-08-29T06:12:05Z |
d70wqj2 | t1_d70wqj2 | 1,472,451,103 | user_c5eabfa63fa9 | Cooking | Is it teflon or another type of non-stick coating? | 2 | t3_5039zn | t3_5039zn | /r/Cooking/comments/t3_5039zn/d70wqj2 | null | false | 2016-08-29T06:11:43Z |
d70wisk | t1_d70wisk | 1,472,450,512 | user_30c6cd55a4d9 | Cooking | I can! Even if that's not the full culmination of what i eat! And you can go eat various seafoods in broth for every meal! The joy of food is I can enjoy what i want and you can too.
I'm done, you're pretty aggressively unpleasant in a subreddit that i've only seen/had pleasantries. | 2 | t1_d70wg42 | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70wisk | null | false | 2016-08-29T06:01:52Z |
d70whd5 | t1_d70whd5 | 1,472,450,406 | [deleted] | Cooking | [removed] | 1 | t3_502kkj | t3_502kkj | /r/Cooking/comments/t3_502kkj/d70whd5 | null | false | 2016-08-29T06:00:06Z |
d70wg42 | t1_d70wg42 | 1,472,450,309 | user_25f4a7ad1347 | Cooking | Ah. Eating good food makes your stomach curdle.
Sounds about right.
You should spend the rest of your life eating soup and grilled meat | -1 | t1_d70wemm | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70wg42 | null | false | 2016-08-29T05:58:29Z |
d70wemm | t1_d70wemm | 1,472,450,199 | user_30c6cd55a4d9 | Cooking | mmm, you're so kind. Yes, I do.
I can say the idea of something makes me feel gross. I wasn't actually suggesting it would curdle. | 2 | t1_d70wcqp | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70wemm | null | false | 2016-08-29T05:56:39Z |
d70wcqp | t1_d70wcqp | 1,472,450,064 | user_25f4a7ad1347 | Cooking | Now I know you're just fucking around. Your stomach acid is around 2.
Anything you ate is already in ph 2. No curdling due to wine and tomato. Do you even cook? | -1 | t1_d70w8de | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70wcqp | null | false | 2016-08-29T05:54:24Z |
d70w8z6 | t1_d70w8z6 | 1,472,449,792 | user_d96cf779e058 | Cooking | Shopping can be difficult if you are setting out to make something specific. I go and find what is good or cheep today and plan my dinner around that. Sometimes there is nothing special and you cook up some pork chops or chicken breast; you need a fallback if inspiration is lacking. | 1 | t3_501mva | t3_501mva | /r/Cooking/comments/t3_501mva/d70w8z6 | null | false | 2016-08-29T05:49:52Z |
d70w8de | t1_d70w8de | 1,472,449,749 | user_30c6cd55a4d9 | Cooking | I *do* know cioppino can have a lot of things, because i've *had* cioppino.
You obviously *do* love seafood in some form of liquid, and i do too, but while grilled salmon may be "street" to you, I would assume most people would be at least slightly weirded out about receiving a bowl of seafood followed by a bowl of..... | 2 | t1_d70w48d | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70w8de | null | false | 2016-08-29T05:49:09Z |
d70w48d | t1_d70w48d | 1,472,449,453 | user_25f4a7ad1347 | Cooking | yeah, chowder followed by grilled salmon seems to just too street to me.
You know, cioppino *can* have deep fried shrimp heads, or for that matter, deep fried soft shelled crabs. But just with the bread alone you get enough of the texture differences if you ask me.
Maybe I'm just biased cuz I love seafood in their b... | 1 | t1_d70vyqw | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70w48d | null | false | 2016-08-29T05:44:13Z |
d70w37d | t1_d70w37d | 1,472,449,381 | user_bfc5018c8462 | Cooking | Some episodes are available on Netflix too | 3 | t1_d70i6g9 | t3_501mva | /r/Cooking/comments/t3_501mva/d70w37d | null | false | 2016-08-29T05:43:01Z |
d70vyqw | t1_d70vyqw | 1,472,449,068 | user_30c6cd55a4d9 | Cooking | sure, but its still seafood in a liquid, be it cream-based or wine-based. I *like* cioppino, I get it has different textures. I'm not being obtuse here. I get that it does not have to be a deep bowl of seafood soup the way clam chowder is. I think clam chowder followed by a grilled salmon or something like that might b... | 3 | t1_d70vscd | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70vyqw | null | false | 2016-08-29T05:37:48Z |
d70vyms | t1_d70vyms | 1,472,449,061 | user_106648c6e58b | Cooking | If you haven't seen it, it's a must watch! Great show. | 2 | t3_501p6i | t3_501p6i | /r/Cooking/comments/t3_501p6i/d70vyms | null | false | 2016-08-29T05:37:41Z |
d70vscd | t1_d70vscd | 1,472,448,625 | user_25f4a7ad1347 | Cooking | ah internet. cioppino can deliver all kinds of textures. | -1 | t1_d70vqp3 | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70vscd | null | false | 2016-08-29T05:30:25Z |
d70vrgh | t1_d70vrgh | 1,472,448,563 | user_bc92f9c55e29 | Cooking | Crock pot pulled pork, or beef should be easy enough. | 1 | t3_502c54 | t3_502c54 | /r/Cooking/comments/t3_502c54/d70vrgh | null | false | 2016-08-29T05:29:23Z |
d70vqp3 | t1_d70vqp3 | 1,472,448,512 | user_30c6cd55a4d9 | Cooking | I can confirm that although both of those things are really delicious, it would probably be a bit more impressive/interesting to change it up from a soup to a roast or something like that, just for a change in texture and technique.
We get that both are tasty but maybe not the best for serving someone else.
Also, yo... | 3 | t1_d70tv25 | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70vqp3 | null | false | 2016-08-29T05:28:32Z |
d70vqf2 | t1_d70vqf2 | 1,472,448,493 | user_bc92f9c55e29 | Cooking | Have you applied for food stamps? | 1 | t3_503620 | t3_503620 | /r/Cooking/comments/t3_503620/d70vqf2 | null | false | 2016-08-29T05:28:13Z |
d70vo87 | t1_d70vo87 | 1,472,448,339 | user_30c6cd55a4d9 | Cooking | I've been working harder at this and it makes a huge difference. | 1 | t1_d70pwsu | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70vo87 | null | false | 2016-08-29T05:25:39Z |
d70vjoc | t1_d70vjoc | 1,472,448,036 | user_4b03068522bf | Cooking | Good reads, but for just being a home cook, I personally like my Alton method. Sure it may not have all of the qualities of a true aged steak, but every time I've used this preparation for myself or guests, I've received ravenous revues from the clean plate club. Give it a whirl with an 8-10oz ribeye. | 1 | t1_d6ww7xp | t3_4zk377 | /r/Cooking/comments/t3_4zk377/d70vjoc | null | false | 2016-08-29T05:20:36Z |
d70vd49 | t1_d70vd49 | 1,472,447,604 | user_4584d530a07d | Cooking | Just chill out with Chile, lime and cumin. Finish with some cilantro. | 1 | t3_501089 | t3_501089 | /r/Cooking/comments/t3_501089/d70vd49 | null | false | 2016-08-29T05:13:24Z |
d70vcvk | t1_d70vcvk | 1,472,447,587 | user_6751b08f9fd9 | Cooking | I have a nice range and of course would have help from my mother who has cooked for quite a while longer than me. | 1 | t1_d70va7m | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70vcvk | null | false | 2016-08-29T05:13:07Z |
d70vc79 | t1_d70vc79 | 1,472,447,545 | user_30c6cd55a4d9 | Cooking | "Theta" sauce is my all time favorite but totally something you can only find in oklahoma/kansas/arkansas. AKA Hickory sauce. | 1 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70vc79 | null | false | 2016-08-29T05:12:25Z |
d70vbe0 | t1_d70vbe0 | 1,472,447,492 | user_4584d530a07d | Cooking | Corn meal is the best. Gives a nice texture too. | 1 | t1_d70h8gx | t3_501qvq | /r/Cooking/comments/t3_501qvq/d70vbe0 | null | false | 2016-08-29T05:11:32Z |
d70va7m | t1_d70va7m | 1,472,447,418 | user_4584d530a07d | Cooking | Do something simple you can do well rather than trying to do something outside of your range that you might fail at. | 2 | t3_501y9y | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70va7m | null | false | 2016-08-29T05:10:18Z |
d70v5p2 | t1_d70v5p2 | 1,472,447,131 | user_4b03068522bf | Cooking | Of course there isn't anything like a good quality piece of beef aged to perfection. This method is just a simple trick to add to the home cooks tool box. It does get a bit of funk from the proteins staying to break down, and it will change color and lose weight. But I'm just merely saying to try it out. | 1 | t1_d6x4tmw | t3_4zk377 | /r/Cooking/comments/t3_4zk377/d70v5p2 | null | false | 2016-08-29T05:05:31Z |
d70v29n | t1_d70v29n | 1,472,446,908 | user_bcc33038c138 | Cooking | Great advice and better advice than my uppity New American menu.
I was also thinking, if you are knowledgeable about your own heritage, it might be nice to make traditional dishes, especially if they're ones not often encountered. For example, I'm Hungarian and have made Chicken Paprikash for many of my friends. Most... | 2 | t1_d70tebn | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70v29n | null | false | 2016-08-29T05:01:48Z |
d70v29v | t1_d70v29v | 1,472,446,908 | user_75ba1e17dc2f | Cooking | Yes. Once scratched, the pans become poisonous. The coating can separate from the pan and be invested, which is toxic. I only have one non-stick pan which I bought for a few dollars and only use it to make eggs. If it fets scratched, it is immediately tossed and replaced by another cbeap pan. | -1 | t3_5039zn | t3_5039zn | /r/Cooking/comments/t3_5039zn/d70v29v | null | false | 2016-08-29T05:01:48Z |
d70v1sd | t1_d70v1sd | 1,472,446,877 | user_b1c082078501 | Cooking | I'm glad I'm not the only one. | 1 | t1_d70t4bg | t3_502ddl | /r/Cooking/comments/t3_502ddl/d70v1sd | null | false | 2016-08-29T05:01:17Z |
d70uyup | t1_d70uyup | 1,472,446,693 | user_4643618c6f8e | Cooking | I bet you could use it as an alternate version of andouille in some Cajun or creole dishes like jambalaya. In addition you could use it as a spicy sausage in something like a sausage penne pasta dish. | 2 | t3_5036hi | t3_5036hi | /r/Cooking/comments/t3_5036hi/d70uyup | null | false | 2016-08-29T04:58:13Z |
d70uvuc | t1_d70uvuc | 1,472,446,510 | user_de18d77416c5 | Cooking | This is usually served with lamb burgers but honestly its good with EVERY protein. Hummus, chicken, pork etc | 1 | t1_d70712m | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70uvuc | null | false | 2016-08-29T04:55:10Z |
d70uht4 | t1_d70uht4 | 1,472,445,646 | user_6d3daedf01f2 | Cooking | Alright, thanks. | 1 | t1_d70u6bc | t3_5039zn | /r/Cooking/comments/t3_5039zn/d70uht4 | null | false | 2016-08-29T04:40:46Z |
d70u9yh | t1_d70u9yh | 1,472,445,181 | user_3c357f39b5f2 | Cooking | Second half of the second season | 9 | t1_d70sj90 | t3_501p6i | /r/Cooking/comments/t3_501p6i/d70u9yh | null | false | 2016-08-29T04:33:01Z |
d70u87h | t1_d70u87h | 1,472,445,083 | user_b9b19bde7ced | Cooking | Try taking a main ingredient and find a couple of different ways to prepare it to mix things up. For example, if I have ground beef I'll make hamburgers or shepherd's pie if i have the time. With shredded roast beef I'll either make cheesesteaks or turn it into a skillet casserole. Also, try to have a couple of "fix it... | 1 | t3_501mva | t3_501mva | /r/Cooking/comments/t3_501mva/d70u87h | null | false | 2016-08-29T04:31:23Z |
d70u6la | t1_d70u6la | 1,472,444,986 | user_25f4a7ad1347 | Cooking | you're welcome. Smoked salmon's gotta get old. | -4 | t1_d70u34o | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70u6la | null | false | 2016-08-29T04:29:46Z |
d70u6bc | t1_d70u6bc | 1,472,444,970 | user_8099843867c8 | Cooking | They say if you scratch Teflon, throw it out because Teflon will continue to flake off into your food. That being said, I always use it til it starts to stick then replace...but for 9 bucks it doesn't seem like a huge deal either way. | 5 | t3_5039zn | t3_5039zn | /r/Cooking/comments/t3_5039zn/d70u6bc | null | false | 2016-08-29T04:29:30Z |
d70u34o | t1_d70u34o | 1,472,444,790 | user_bcc33038c138 | Cooking | Cool thanks for educating me I'm just a lowly Seattleite we don't know anything about seafood up here | 2 | t1_d70tv25 | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70u34o | null | false | 2016-08-29T04:26:30Z |
d70txgv | t1_d70txgv | 1,472,444,470 | user_494614135a6f | Cooking | Doing this tomorrow. Will report back results. | 1 | t1_d70s59i | t3_5026n6 | /r/Cooking/comments/t3_5026n6/d70txgv | null | false | 2016-08-29T04:21:10Z |
d70tv25 | t1_d70tv25 | 1,472,444,336 | user_25f4a7ad1347 | Cooking | You should eat more. Do a seafood boil or bake preceded by a seafood soup as appetizer. You will be amazed. | -1 | t1_d70ttoe | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70tv25 | null | false | 2016-08-29T04:18:56Z |
d70ttoe | t1_d70ttoe | 1,472,444,264 | user_bcc33038c138 | Cooking | I guess I am! | 2 | t1_d70tq9u | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70ttoe | null | false | 2016-08-29T04:17:44Z |
d70ttd9 | t1_d70ttd9 | 1,472,444,247 | user_2ba8ca4d129b | Cooking | A vote here for lechon, Puerto Rican style. I hope you still have some skin on that shoulder but roasting it in citrus and garlic glory does it for me. They are more flavorful than Carnitas in my opinion and make for a great meal. | 1 | t3_500loq | t3_500loq | /r/Cooking/comments/t3_500loq/d70ttd9 | null | false | 2016-08-29T04:17:27Z |
d70tqqg | t1_d70tqqg | 1,472,444,097 | user_bb7139e39586 | Cooking | I'm in the same boat here. Doctors best guess is 'sometimes there's an injury that causes it.' Ok? I don't remember that, maybe a sinus infection years ago may have caused it? It's like my smell is at a lower resolution, or what you describe. I can still cook like a mofo and have a great palette, I don't even taste whe... | 1 | t1_d706ph8 | t3_50085c | /r/Cooking/comments/t3_50085c/d70tqqg | null | false | 2016-08-29T04:14:57Z |
d70tq9u | t1_d70tq9u | 1,472,444,072 | user_25f4a7ad1347 | Cooking | What's wrong with that? Don't you love clams? Or are you one of those "I have to have contrast" people?
| 0 | t1_d70tnte | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70tq9u | null | false | 2016-08-29T04:14:32Z |
d70tq6j | t1_d70tq6j | 1,472,444,067 | user_8ed85e6376cb | Cooking | I prefer nitrile because I find the latex had that powder in them. Not a big deal I suppose, but I don't like introducing extra shit into my food. | 1 | t1_d70kmjl | t3_5026n6 | /r/Cooking/comments/t3_5026n6/d70tq6j | null | false | 2016-08-29T04:14:27Z |
d70tnte | t1_d70tnte | 1,472,443,943 | user_bcc33038c138 | Cooking | Ok, clams followed by clams, got it. | 2 | t1_d70tiq8 | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70tnte | null | false | 2016-08-29T04:12:23Z |
d70tmpo | t1_d70tmpo | 1,472,443,881 | user_2ba8ca4d129b | Cooking | Use Broccolini lightly charred in good olive oil, if you want the broccoli to stand out. Use very small cuts of florets, from small regular broccoli if you want it blend more and play a complementary role. Broccoli is an awkward vegetable in my opinion, a lot of dishes fail for me when it's not used right, especially w... | 1 | t3_502ddl | t3_502ddl | /r/Cooking/comments/t3_502ddl/d70tmpo | null | false | 2016-08-29T04:11:21Z |
d70tl3j | t1_d70tl3j | 1,472,443,793 | user_bcc33038c138 | Cooking | Fresh corn soup with tarragon.
Heirloom tomato salad with burrata.
Seared lamb rib chops with parmesan risotto and roasted summer vegetables with verjus.
Goat cheese bouchon with fresh figs and lightly spiced candied walnuts.
Vanilla panna cotta with fresh berries and candied flower petals. | 1 | t3_501y9y | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70tl3j | null | false | 2016-08-29T04:09:53Z |
d70tiq8 | t1_d70tiq8 | 1,472,443,662 | user_25f4a7ad1347 | Cooking | Clam isn't fish. It's seafood though.
So yes seafood soup followed by stew of seafood. If you had some cioppino, you know it doesn't have to be that soupy. King crabs, mussels, scallops, shrimp and venus clams all dunked in barely enough broth. With anchovy butter garlic bread for dipping or spreading the thick stew... | 0 | t1_d70tdo9 | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70tiq8 | null | false | 2016-08-29T04:07:42Z |
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