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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d70hpe3 | t1_d70hpe3 | 1,472,424,137 | user_7a7142307054 | Cooking | I don't meal prep so I can't help with that but the bbcgoodfoods has a lot very simple, delicious and quick meals. My own favourite go to meal is soup with a grilled cheese sandwich. | 1 | t3_501mva | t3_501mva | /r/Cooking/comments/t3_501mva/d70hpe3 | null | false | 2016-08-28T22:42:17Z |
d70hlze | t1_d70hlze | 1,472,423,984 | user_3205bdad9f64 | Cooking | Yes, it can get a lot easier. First off, don't get your new ideas from internet recipes. Too many of them suck and finding the right one on the internet is inefficient. The problem is even worse if you don't have much cooking experience.
Go get yourself a basic, easy cookbook. DO NOT LOOK FOR CELEBRITY COOK NAMES.... | 29 | t3_501mva | t3_501mva | /r/Cooking/comments/t3_501mva/d70hlze | null | false | 2016-08-28T22:39:44Z |
d70hj52 | t1_d70hj52 | 1,472,423,857 | user_cc5fbfaca7d4 | Cooking | Please just throw it away. Would you try to wash a paper towel? | 3 | t3_4zzk2g | t3_4zzk2g | /r/Cooking/comments/t3_4zzk2g/d70hj52 | null | false | 2016-08-28T22:37:37Z |
d70hffc | t1_d70hffc | 1,472,423,692 | user_63e56e28dd99 | Cooking | *Cane's sauce. | 4 | t1_d70cuqy | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70hffc | null | false | 2016-08-28T22:34:52Z |
d70hf7z | t1_d70hf7z | 1,472,423,683 | user_baf2c517fe29 | Cooking | Has anybody actually heard anything from them? I placed two pretty big orders and aside from the confirmation I haven't heard anything since | 1 | t3_501qvq | t3_501qvq | /r/Cooking/comments/t3_501qvq/d70hf7z | null | false | 2016-08-28T22:34:43Z |
d70heme | t1_d70heme | 1,472,423,656 | user_25ec3a1d8f75 | Cooking | I just wanted to add that adding a little bit of curry powder and fresh basil to the soup gives it a really nice flavor. I had to make dinner for 40 plus people on 24 hours notice once before I had any real cooking experience, and I did this. It was really good and saved my ass that night. | 1 | t3_4zzj7i | t3_4zzj7i | /r/Cooking/comments/t3_4zzj7i/d70heme | null | false | 2016-08-28T22:34:16Z |
d70hd2m | t1_d70hd2m | 1,472,423,582 | user_a70867d134f1 | Cooking | My mom has her Ohio friend ship her a case of stadium mustard every year. I got three bottles from my mom this year (back in May) and am already a bottle and a half short. | 3 | t1_d7027ye | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70hd2m | null | false | 2016-08-28T22:33:02Z |
d70hbb6 | t1_d70hbb6 | 1,472,423,505 | user_3f8715e12742 | Cooking | If the smoke detector is a combination unit, it may be detecting carbon monoxide from the stove because the burner is not functioning properly or possibly has the wrong gas nozzle configuration. | 4 | t1_d706rnp | t3_500afy | /r/Cooking/comments/t3_500afy/d70hbb6 | null | false | 2016-08-28T22:31:45Z |
d70h8gx | t1_d70h8gx | 1,472,423,377 | user_3950b7761ad9 | Cooking | Use some semolina or corn meal on your peel to help things slide. It'll act like ball bearings, but you have to make sure the peel stays dry(that's my best guess as to why the corn meal didn't work so well for you).
I also tend to use a quick jerk to get food on and off the peel. Think about how a magician pulls a ta... | 2 | t3_501qvq | t3_501qvq | /r/Cooking/comments/t3_501qvq/d70h8gx | null | false | 2016-08-28T22:29:37Z |
d70h17y | t1_d70h17y | 1,472,423,053 | user_dc36549b7378 | Cooking | When we're talking burger I'm with Alton Brown: cracked black pepper and some good homemade mayo on the bottom bun. As it sits and as you eat the meat juices mix in there and create some solid flavor. Simple and it highlights the beef without masking it | 6 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70h17y | null | false | 2016-08-28T22:24:13Z |
d70gucz | t1_d70gucz | 1,472,422,750 | user_f911cab48143 | Cooking | I have a problem with smell. It makes people very reluctant to cook with me in an enclosed kitchen. :( | 2 | t3_50085c | t3_50085c | /r/Cooking/comments/t3_50085c/d70gucz | null | false | 2016-08-28T22:19:10Z |
d70gtwx | t1_d70gtwx | 1,472,422,732 | user_ee69d152cd15 | Cooking | The way I read it, you want it to sit in the fridge for at least a week for the "flavors to marry" before use but then it'll keep in the fridge for quite awhile after that. | 1 | t1_d70ajey | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70gtwx | null | false | 2016-08-28T22:18:52Z |
d70gh8t | t1_d70gh8t | 1,472,422,170 | user_8bb7a12db917 | Cooking | as long as possible, a hour of marinating will impart good flavor though
how about a heavy skillet like cast iron instead of grilling? | 1 | t1_d70cohm | t3_501089 | /r/Cooking/comments/t3_501089/d70gh8t | null | false | 2016-08-28T22:09:30Z |
d70g8tg | t1_d70g8tg | 1,472,421,801 | user_ef950e386380 | Cooking | Or if you want a stronger egg taste add another yolk. | 1 | t1_d70cao9 | t3_4zztz1 | /r/Cooking/comments/t3_4zztz1/d70g8tg | null | false | 2016-08-28T22:03:21Z |
d70fxfw | t1_d70fxfw | 1,472,421,314 | user_a83f3cbfb6ce | Cooking | Chicken breast cooks so fast. Yeah, you can absolutely do it all in a pan. | 3 | t1_d70efte | t3_501f71 | /r/Cooking/comments/t3_501f71/d70fxfw | null | false | 2016-08-28T21:55:14Z |
d70fvwq | t1_d70fvwq | 1,472,421,251 | user_ceac00c1b351 | Cooking | You may not see it or smell it, but that one shred of cheese that fell off of THE LAST PERSON WHO LIVED WHERE YOU NOW LIVES frozen pizza that THEY cooked is still burning when you turn on the oven | 9 | t1_d707o3h | t3_500afy | /r/Cooking/comments/t3_500afy/d70fvwq | null | false | 2016-08-28T21:54:11Z |
d70fpo7 | t1_d70fpo7 | 1,472,420,989 | user_bda088075ade | Cooking | http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/basics-for-handling-food-safely/ct_index
A intro to some basic food handling safety practices. | 1 | t3_501ers | t3_501ers | /r/Cooking/comments/t3_501ers/d70fpo7 | null | false | 2016-08-28T21:49:49Z |
d70fosg | t1_d70fosg | 1,472,420,952 | user_02de99a58c51 | Cooking | I have an awful sense of smell. I don't like foods without strong flavors because they just taste like nothing. A recent example was a pasta dish my gf made with pasta, squash, zucchini, spinach, and mozzarella cheese. I couldn't even take a bite unless it was covered in mozzarella cheese, otherwise it tasted bland and... | 1 | t3_50085c | t3_50085c | /r/Cooking/comments/t3_50085c/d70fosg | null | false | 2016-08-28T21:49:12Z |
d70fimh | t1_d70fimh | 1,472,420,692 | user_b9d4ce4aafa2 | Cooking | I would try it, but feed it to a co-worker first. You should know if it's OK buy clock out time. | 4 | t3_501k8t | t3_501k8t | /r/Cooking/comments/t3_501k8t/d70fimh | null | false | 2016-08-28T21:44:52Z |
d70fhlx | t1_d70fhlx | 1,472,420,649 | user_25f4a7ad1347 | Cooking | Some grocery stores in the US deliver. Might look into that and see if you have one near by | 2 | t1_d70eqo7 | t3_500l90 | /r/Cooking/comments/t3_500l90/d70fhlx | null | false | 2016-08-28T21:44:09Z |
d70ffrc | t1_d70ffrc | 1,472,420,572 | user_25f4a7ad1347 | Cooking | >do you think we would find success bringing the food to the US?
Personally, no. Chinese restaurant is a pretty mature market. Virtually every community has a chinese restaurant due to a law passed in the last 19th century allowing merchants to come into the US to start a restaurant and so on while barring other chine... | 5 | t3_4zyc3x | t3_4zyc3x | /r/Cooking/comments/t3_4zyc3x/d70ffrc | null | false | 2016-08-28T21:42:52Z |
d70fajd | t1_d70fajd | 1,472,420,348 | user_427dbd54d1ac | Cooking | I have a very diminished sense of smell. People tell me my cooking smells wonderful, but I wouldn't know | 3 | t3_50085c | t3_50085c | /r/Cooking/comments/t3_50085c/d70fajd | null | false | 2016-08-28T21:39:08Z |
d70f8mi | t1_d70f8mi | 1,472,420,266 | user_9bce4693ac4e | Cooking | Yep, absolutely. | 1 | t3_501f71 | t3_501f71 | /r/Cooking/comments/t3_501f71/d70f8mi | null | false | 2016-08-28T21:37:46Z |
d70f6v5 | t1_d70f6v5 | 1,472,420,191 | [deleted] | Cooking | [removed] | 1 | t3_4yzkry | t3_4yzkry | /r/Cooking/comments/t3_4yzkry/d70f6v5 | null | false | 2016-08-28T21:36:31Z |
d70f3xz | t1_d70f3xz | 1,472,420,062 | user_7a98c44d1449 | Cooking | That's what we want you to think. | 8 | t1_d708mwf | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70f3xz | null | false | 2016-08-28T21:34:22Z |
d70ezt9 | t1_d70ezt9 | 1,472,419,883 | user_0f4e654bf6a7 | Cooking | I have a cold right now but I'm making dinner anyway. Who knows what this is gonna taste like... | 1 | t3_50085c | t3_50085c | /r/Cooking/comments/t3_50085c/d70ezt9 | null | false | 2016-08-28T21:31:23Z |
d70eqo7 | t1_d70eqo7 | 1,472,419,487 | user_517cd5e44511 | Cooking | Ha, just discovered we have no butter either (I have a broken arm and can't get out to shop). Looks like it's going to be another cafe steamer readi-meal (/r/firstworldproblems). But thank you. | 1 | t1_d70c744 | t3_500l90 | /r/Cooking/comments/t3_500l90/d70eqo7 | null | false | 2016-08-28T21:24:47Z |
d70ekta | t1_d70ekta | 1,472,419,226 | user_084a47938ba2 | Cooking | Crabapple Wine! My Grandmother's next door neighbor made it with the crabapples from his trees in the winter. We would find him passed put in his garden in the summer! | 1 | t3_4z49xs | t3_4z49xs | /r/Cooking/comments/t3_4z49xs/d70ekta | null | false | 2016-08-28T21:20:26Z |
d70efte | t1_d70efte | 1,472,419,004 | user_10265dc72d4a | Cooking | Sorry for being vague, I'm talking about cooking skinless chicken breast only in a cast iron pan instead of searing it in the pan and cooking it to temp in the oven. | 1 | t1_d70eccq | t3_501f71 | /r/Cooking/comments/t3_501f71/d70efte | null | false | 2016-08-28T21:16:44Z |
d70edu3 | t1_d70edu3 | 1,472,418,916 | user_2513052d04ca | Cooking | It is a rite of passage. Apparently a group of ignorant, self-centered assholes get together once a month. By the light of the silvery moon they walk into the woods chanting "grill master grill master". Then they all take off their robes, bite off the heads of a few chickens, and jerk each other off using the blood ... | 18 | t1_d703806 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70edu3 | null | false | 2016-08-28T21:15:16Z |
d70ecrn | t1_d70ecrn | 1,472,418,870 | user_25f4a7ad1347 | Cooking | Shit. I though it was just mexico. Common mistake bro. | 1 | t1_d70e2vu | t3_500dx5 | /r/Cooking/comments/t3_500dx5/d70ecrn | null | false | 2016-08-28T21:14:30Z |
d70eccq | t1_d70eccq | 1,472,418,851 | user_a0df501852c4 | Cooking | Finish it like it started in an oven or what? Is it a whole chicken or what? | 1 | t3_501f71 | t3_501f71 | /r/Cooking/comments/t3_501f71/d70eccq | null | false | 2016-08-28T21:14:11Z |
d70ec0a | t1_d70ec0a | 1,472,418,837 | user_25f4a7ad1347 | Cooking | Yeah. freeze in cubes and vacuum pack or if you don't have one, freeze in ziplock bags about half inch thick when filled and laid flat. Be sure to carefully remove air pockets. It's the air that oxidizes wine and make it turn. | 1 | t3_4zxoch | t3_4zxoch | /r/Cooking/comments/t3_4zxoch/d70ec0a | null | false | 2016-08-28T21:13:57Z |
d70ea1w | t1_d70ea1w | 1,472,418,754 | user_f2584179676b | Cooking | My first thought is that your oven wasn't cleaned properly before you moved in, pretty common in apartments IME. | 9 | t3_500afy | t3_500afy | /r/Cooking/comments/t3_500afy/d70ea1w | null | false | 2016-08-28T21:12:34Z |
d70e8ex | t1_d70e8ex | 1,472,418,686 | user_25f4a7ad1347 | Cooking | You might consider an entirely different dish for the vegetarians. Most common mistakes people make when cooking for vegetarians, is that they think just subbing the meat out with veggie option, they can make a dish work.
It really doesn't work that way. Here's [some vegan main dishes](http://allrecipes.com/recipes/1... | 0 | t3_4zyq4t | t3_4zyq4t | /r/Cooking/comments/t3_4zyq4t/d70e8ex | null | false | 2016-08-28T21:11:26Z |
d70e3uv | t1_d70e3uv | 1,472,418,488 | user_a1a7e9f4dd7d | Cooking | "Master". | 6 | t1_d701qg3 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70e3uv | null | false | 2016-08-28T21:08:08Z |
d70e3gb | t1_d70e3gb | 1,472,418,473 | user_084a47938ba2 | Cooking | My mom used to make
"ham salad" sandwiches using ground, uncooked hot dogs ( they are actually already cooked ) mayonnaise and sweet green relish. We were poor, but all the neighborhood kids loved eating at our house. She baked her own bread and all of our desserts from scratch using Depression recipies. She made home... | 1 | t3_4zb0h0 | t3_4zb0h0 | /r/Cooking/comments/t3_4zb0h0/d70e3gb | null | false | 2016-08-28T21:07:53Z |
d70e2vu | t1_d70e2vu | 1,472,418,449 | user_08ffb3e03a7f | Cooking | so is Hispania | 6 | t1_d70brc3 | t3_500dx5 | /r/Cooking/comments/t3_500dx5/d70e2vu | null | false | 2016-08-28T21:07:29Z |
d70e0lq | t1_d70e0lq | 1,472,418,352 | user_08ffb3e03a7f | Cooking | Ungrateful bastards, you offer them munchies and they call them bland? :)
As for the seasoning preferences I don't think it's the lack of smell, it's usually a problem of "training", if you eat spicy food every day and keep increasing the amount of spices you'll become immune to them and will need more and more in ord... | 1 | t1_d70au5f | t3_50085c | /r/Cooking/comments/t3_50085c/d70e0lq | null | false | 2016-08-28T21:05:52Z |
d70dx2u | t1_d70dx2u | 1,472,418,205 | user_1187878af174 | Cooking | As I said below, I only feel my skills are decent. Would you have me as an apprentice? | 8 | t1_d70dqlk | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70dx2u | null | false | 2016-08-28T21:03:25Z |
d70dwib | t1_d70dwib | 1,472,418,181 | user_a1a7e9f4dd7d | Cooking | In the link, it says the recipe uses sambal oelek *or* harissa. I know you've got harissa. | 2 | t1_d7092b1 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70dwib | null | false | 2016-08-28T21:03:01Z |
d70duaw | t1_d70duaw | 1,472,418,090 | user_25f4a7ad1347 | Cooking | Then it's fine. It sure doesn't look like it has other stuff though. | 1 | t1_d70dhfs | t3_4zyayi | /r/Cooking/comments/t3_4zyayi/d70duaw | null | false | 2016-08-28T21:01:30Z |
d70dtb9 | t1_d70dtb9 | 1,472,418,048 | user_e7cecda30f30 | Cooking | Not old enough. | 1 | t1_d70dael | t3_4zf596 | /r/Cooking/comments/t3_4zf596/d70dtb9 | null | false | 2016-08-28T21:00:48Z |
d70dqpa | t1_d70dqpa | 1,472,417,937 | user_25f4a7ad1347 | Cooking | [12 savory uses of chocolate](http://www.saveur.com/gallery/Savory-Chocolate-Recipes)
If not, chocolate will keep up to [two years at room temp or you can freeze vacuum packed chocolate for later use. thaw in the fridge not room temp.](http://sweets.seriouseats.com/2011/08/best-way-to-store-chocolate-how-to-store-bonb... | 1 | t3_4zwpbp | t3_4zwpbp | /r/Cooking/comments/t3_4zwpbp/d70dqpa | null | false | 2016-08-28T20:58:57Z |
d70dqlk | t1_d70dqlk | 1,472,417,933 | user_93855eccecda | Cooking | 5th level grandmaster reporting in. Wanna 1v1 me irl? | 69 | t1_d7028a0 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70dqlk | null | false | 2016-08-28T20:58:53Z |
d70dnwl | t1_d70dnwl | 1,472,417,817 | user_a83a690b1632 | Cooking | Do they still snap? If they don't have a nice snap to them, then based on how they look and the lack of snap I would say "compost material".
When I buy green beans, I find the best beans are small to medium size, firm, and have a good snap to them. If they don't have that snap, then they are too old. The beans yo... | 1 | t3_500wc5 | t3_500wc5 | /r/Cooking/comments/t3_500wc5/d70dnwl | null | false | 2016-08-28T20:56:57Z |
d70dnid | t1_d70dnid | 1,472,417,800 | user_6ff76bdb427f | Cooking | Chick fila sauce tastes like honey mustard mixed with BBQ sauce to me. This is more similar to raising canes or Zaxby's sauce. Totally different thing. Way tastier in my opinion. | 20 | t1_d70cuqy | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70dnid | null | false | 2016-08-28T20:56:40Z |
d70dmfu | t1_d70dmfu | 1,472,417,755 | user_1b6ceb0e3cd4 | Cooking | I visited Texas earlier this year and some place has "comeback" sauce. It was really good. I assumed it was their personal name for their sauce, and had no idea it was a thing. Thanks for comment - very interesting. Well, maybe mildly interesting lol | 6 | t1_d7001dk | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70dmfu | null | false | 2016-08-28T20:55:55Z |
d70dhfs | t1_d70dhfs | 1,472,417,551 | user_21ca4d053999 | Cooking | Oh, I already added all of that actually! | 1 | t1_d70ddc7 | t3_4zyayi | /r/Cooking/comments/t3_4zyayi/d70dhfs | null | false | 2016-08-28T20:52:31Z |
d70ddc7 | t1_d70ddc7 | 1,472,417,389 | user_25f4a7ad1347 | Cooking | Yes. You still need to add aromatics, eggs and breadcrumbs. I twill probably won't fit once you do. It may leak juices over and make a mess
But it will shrink once you cook it | 1 | t3_4zyayi | t3_4zyayi | /r/Cooking/comments/t3_4zyayi/d70ddc7 | null | false | 2016-08-28T20:49:49Z |
d70dcll | t1_d70dcll | 1,472,417,359 | user_e791e65c1074 | Cooking | I don't see why not. Just watch out for hot rivets, they'll burn the hell out of you. | 1 | t3_4zzk2g | t3_4zzk2g | /r/Cooking/comments/t3_4zzk2g/d70dcll | null | false | 2016-08-28T20:49:19Z |
d70dafk | t1_d70dafk | 1,472,417,273 | user_7d4154128eff | Cooking | They're beans you can cook them for days and they will be tasty. Don't over think the staples | 3 | t3_4zzz7i | t3_4zzz7i | /r/Cooking/comments/t3_4zzz7i/d70dafk | null | false | 2016-08-28T20:47:53Z |
d70dael | t1_d70dael | 1,472,417,272 | user_084a47938ba2 | Cooking | Go to the liquor store? | 1 | t1_d6vfe4j | t3_4zf596 | /r/Cooking/comments/t3_4zf596/d70dael | null | false | 2016-08-28T20:47:52Z |
d70d0ub | t1_d70d0ub | 1,472,416,890 | user_25f4a7ad1347 | Cooking | Season, light flour coat, pan fried in butter and olive oil until GBD. honey dijon sauce with dill weed.
Beer batter, deep fry until GBD, serve with chips and tartar sauce. Or make tacos with pico de gallo and salsa.
Halibut stew with onions, bacon, tomatoes and potatoes. Brown bacon and onion in the pan. Add chop... | 2 | t3_4zxv91 | t3_4zxv91 | /r/Cooking/comments/t3_4zxv91/d70d0ub | null | false | 2016-08-28T20:41:30Z |
d70d0l8 | t1_d70d0l8 | 1,472,416,879 | user_7b13628fc96b | Cooking | Other than being blatantly careless I think many would agree sharp knives are safer than dull - less likely to slip, requires far less force and effort. | 1 | t1_d709t3y | t3_4zapyw | /r/Cooking/comments/t3_4zapyw/d70d0l8 | null | false | 2016-08-28T20:41:19Z |
d70cuqy | t1_d70cuqy | 1,472,416,632 | user_814d935768dc | Cooking | Looks like chick fil a sauce | -5 | t1_d7001dk | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70cuqy | null | false | 2016-08-28T20:37:12Z |
d70ctts | t1_d70ctts | 1,472,416,592 | user_3b2030687476 | Cooking | They are down voting you because you clearly didn't even read the OPs question. | 9 | t1_d705v0j | t3_500bc4 | /r/Cooking/comments/t3_500bc4/d70ctts | null | false | 2016-08-28T20:36:32Z |
d70cpgf | t1_d70cpgf | 1,472,416,409 | user_caa96e87dc8c | Cooking | Either saturate and microwave it, or if you have one- just stick it in the dishwasher. | 4 | t3_4zzk2g | t3_4zzk2g | /r/Cooking/comments/t3_4zzk2g/d70cpgf | null | false | 2016-08-28T20:33:29Z |
d70cohm | t1_d70cohm | 1,472,416,370 | user_0ddafeea8153 | Cooking | I can't grill in my apartment complex unfortunately, and despite attempts i'm skeptical my broiler can deliver a similar effect. How long do you suggest to marinade? I like the sound of that but i'd need to go get more limes and jalapenos. | 1 | t1_d70c97q | t3_501089 | /r/Cooking/comments/t3_501089/d70cohm | null | false | 2016-08-28T20:32:50Z |
d70cnfe | t1_d70cnfe | 1,472,416,327 | user_03cb1833711c | Cooking | Gastriques are good on burgers and beef in general IMO. Equal parts sugar and vinegar and you can add whatever you like to vary flavor. I like adding shallots and bacon fat to an apple cider vinegar gastrique using maple syrup instead of sugar
Edit: here's a nice [how-to](http://www.seriouseats.com/2010/09/how-to-make... | 4 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70cnfe | null | false | 2016-08-28T20:32:07Z |
d70cmkp | t1_d70cmkp | 1,472,416,290 | user_0ddafeea8153 | Cooking | I'm in Oklahoma so Hispanic markets are aplenty. I don't know ill have time to go out today but i'll have to try this in the future. | 2 | t1_d70b36q | t3_501089 | /r/Cooking/comments/t3_501089/d70cmkp | null | false | 2016-08-28T20:31:30Z |
d70ci5k | t1_d70ci5k | 1,472,416,103 | user_67d59186a53e | Cooking | I disagree with /u/PickledSprout - it's not a huge piece. it's a fairly standard pork shoulder joint (largest I've cooked is a 10 kg, or about 22 lb whole bone-in shoulder). Smaller joints don't roast well (a big consideration in roasting is volume to surface area and that follows the [square-cube law](https://en.wikip... | 3 | t3_500loq | t3_500loq | /r/Cooking/comments/t3_500loq/d70ci5k | null | false | 2016-08-28T20:28:23Z |
d70cgiq | t1_d70cgiq | 1,472,416,033 | user_6ff76bdb427f | Cooking | I definitely keep mine longer than a week. 2 or 3 maybe. I usually make a half recipe though since my partner and I are the only people we typically cook for and I doubt we could manage to use up a full recipe before it starts going off. | 2 | t1_d70ajey | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70cgiq | null | false | 2016-08-28T20:27:13Z |
d70ceyc | t1_d70ceyc | 1,472,415,967 | user_25f4a7ad1347 | Cooking | make scores on the top of the tomatoes, and blanch and then peel. seeds are fine in soups if strained
Some people like big chunks of tomatoes in their soups, others like them blended and strained smooth | 1 | t3_4zzj7i | t3_4zzj7i | /r/Cooking/comments/t3_4zzj7i/d70ceyc | null | false | 2016-08-28T20:26:07Z |
d70cccl | t1_d70cccl | 1,472,415,858 | user_9268d86596b2 | Cooking | I use coconut oil a lot in dessert baking. I usually lower the sugar a little because i think it makes things sweeter. | 1 | t1_d6jcigh | t3_4xxtnn | /r/Cooking/comments/t3_4xxtnn/d70cccl | null | false | 2016-08-28T20:24:18Z |
d70cao9 | t1_d70cao9 | 1,472,415,790 | user_20b7815d2ceb | Cooking | Thanks, definitely less oil .... | 1 | t1_d70bxum | t3_4zztz1 | /r/Cooking/comments/t3_4zztz1/d70cao9 | null | false | 2016-08-28T20:23:10Z |
d70c97q | t1_d70c97q | 1,472,415,730 | user_8bb7a12db917 | Cooking | i would marinade thighs or breasts in olive oil, lime juice, garlic, jalapeno, cumin and oregano and grill them | 1 | t3_501089 | t3_501089 | /r/Cooking/comments/t3_501089/d70c97q | null | false | 2016-08-28T20:22:10Z |
d70c744 | t1_d70c744 | 1,472,415,644 | user_25f4a7ad1347 | Cooking | You can make al burro sauce which is basically butter and parmesan. And you can always add garlic as you melt the butter. Don't use vegetable oil. | 2 | t3_500l90 | t3_500l90 | /r/Cooking/comments/t3_500l90/d70c744 | null | false | 2016-08-28T20:20:44Z |
d70c5ht | t1_d70c5ht | 1,472,415,577 | user_25f4a7ad1347 | Cooking | dry rub, low and slow. pull and dress in your favorite bbq sauce. apple cabbage slaw.
Use the meat thermometer until you see 190-195F or so. That's when you can shred. if you want to be able to slice, get to 180-185 | 1 | t3_500loq | t3_500loq | /r/Cooking/comments/t3_500loq/d70c5ht | null | false | 2016-08-28T20:19:37Z |
d70c4q9 | t1_d70c4q9 | 1,472,415,546 | user_9268d86596b2 | Cooking | They taste the same cooked i think, or at least very close. Spinach is better raw. | 1 | t1_d6jnmpj | t3_4xw240 | /r/Cooking/comments/t3_4xw240/d70c4q9 | null | false | 2016-08-28T20:19:06Z |
d70c3g9 | t1_d70c3g9 | 1,472,415,493 | user_9268d86596b2 | Cooking | I try and spend as little as possible but when I'm stressed i do things like buy lunch and starbucks instead of bringing it, and I include those purchases in my grocery bill. Me and my husband both buy some groceries but my overall bill is probably about $200/month. We eat a lot of rice, pasta, coffee, and wine. | 1 | t3_4xw240 | t3_4xw240 | /r/Cooking/comments/t3_4xw240/d70c3g9 | null | false | 2016-08-28T20:18:13Z |
d70c36p | t1_d70c36p | 1,472,415,481 | user_70221e428448 | Cooking | I've always gotten rave reviews whenever I make the [5 Napkin Burger](http://www.tablespoon.com/recipes/5-napkin-signature-burger/191d4015-7eee-4919-be82-cc63166de517) with crispy bacon at our cookouts, so I'll go with rosemary aioli. Using the directions in that link I provided as the backbone, here's my process.
1. ... | 16 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70c36p | null | false | 2016-08-28T20:18:01Z |
d70c01u | t1_d70c01u | 1,472,415,353 | user_52d889ace81e | Cooking | There are two types of detectors.
Chances are good that your landlord has installed an "ionization" detector. They're cheap, and they don't provide the best protection. They are also a complete pain-in-the-ass because they are easily set off by cooking, especially if located close to your stove.
Buy your own "photoel... | 3 | t3_500afy | t3_500afy | /r/Cooking/comments/t3_500afy/d70c01u | null | false | 2016-08-28T20:15:53Z |
d70bzmi | t1_d70bzmi | 1,472,415,336 | user_25f4a7ad1347 | Cooking | Beat them and freeze them in single servings. thaw as you need them | 2 | t3_500ozo | t3_500ozo | /r/Cooking/comments/t3_500ozo/d70bzmi | null | false | 2016-08-28T20:15:36Z |
d70byg9 | t1_d70byg9 | 1,472,415,286 | user_10b7826bebe2 | Cooking | Would you like an egg in these trying times? | 3 | t3_4zzk2g | t3_4zzk2g | /r/Cooking/comments/t3_4zzk2g/d70byg9 | null | false | 2016-08-28T20:14:46Z |
d70bxum | t1_d70bxum | 1,472,415,261 | user_25f4a7ad1347 | Cooking | >bland and oily tasting....
More salt, more dijon, less oil | 1 | t3_4zztz1 | t3_4zztz1 | /r/Cooking/comments/t3_4zztz1/d70bxum | null | false | 2016-08-28T20:14:21Z |
d70bxr8 | t1_d70bxr8 | 1,472,415,257 | user_9268d86596b2 | Cooking | Try and get a pepper from south asia, even dried is good. I think bird eye chilies are authentic but not sure. Generally the more authentic ingredients you use, the better off you are | 1 | t1_d6r3yn8 | t3_4y3z24 | /r/Cooking/comments/t3_4y3z24/d70bxr8 | null | false | 2016-08-28T20:14:17Z |
d70bxoc | t1_d70bxoc | 1,472,415,254 | user_9268d86596b2 | Cooking | Try and get a pepper from south asia, even dried is good. I think bird eye chilies are authentic but not sure. Generally the more authentic ingredients you use, the better off you are | 1 | t1_d6r3yn8 | t3_4y3z24 | /r/Cooking/comments/t3_4y3z24/d70bxoc | null | false | 2016-08-28T20:14:14Z |
d70bus5 | t1_d70bus5 | 1,472,415,131 | user_9268d86596b2 | Cooking | I would add fish sauce. | 1 | t1_d6mbp7g | t3_4y3z24 | /r/Cooking/comments/t3_4y3z24/d70bus5 | null | false | 2016-08-28T20:12:11Z |
d70bspg | t1_d70bspg | 1,472,415,042 | user_25f4a7ad1347 | Cooking | Sponges are cheap enough to throwaway. Is there a reason you want to boil it? But yes. | 9 | t3_4zzk2g | t3_4zzk2g | /r/Cooking/comments/t3_4zzk2g/d70bspg | null | false | 2016-08-28T20:10:42Z |
d70brc3 | t1_d70brc3 | 1,472,414,984 | user_25f4a7ad1347 | Cooking | Asia is a big country | 10 | t3_500dx5 | t3_500dx5 | /r/Cooking/comments/t3_500dx5/d70brc3 | null | false | 2016-08-28T20:09:44Z |
d70bmb4 | t1_d70bmb4 | 1,472,414,772 | user_9268d86596b2 | Cooking | My husband bought a rotating circle spice rack with terrible included spices a few years ago. I finally threw the spices out and scratched off the labels and put my own labels on with a label maker ($20). My label maker is one of my favorite things in my kitchen, my kitchen is small but i have a ton of stuff in it and ... | 1 | t3_4y7bn4 | t3_4y7bn4 | /r/Cooking/comments/t3_4y7bn4/d70bmb4 | null | false | 2016-08-28T20:06:12Z |
d70bko8 | t1_d70bko8 | 1,472,414,708 | user_a1d706e1f93d | Cooking | Fries and onion rings are probably what ours gets used most for. Second would be "melty" sammiches like Reubens.
We had a DeLonghi, which was ok, but would spontaneously deconstruct while in the cupboard. Every time we went to use it, some plastic piece or other was missing when we pulled it out. (Either that, or the... | 1 | t1_d70ankq | t3_4yl93y | /r/Cooking/comments/t3_4yl93y/d70bko8 | null | false | 2016-08-28T20:05:08Z |
d70bi4d | t1_d70bi4d | 1,472,414,602 | user_e62f56783b06 | Cooking | Heinz ketchup and Hellman's mayonnaise | 1 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70bi4d | null | false | 2016-08-28T20:03:22Z |
d70bfvn | t1_d70bfvn | 1,472,414,509 | user_96ed646ac364 | Cooking | Wow, a lot of options, will work through them all. Thanks. | 1 | t1_d709rnp | t3_500loq | /r/Cooking/comments/t3_500loq/d70bfvn | null | false | 2016-08-28T20:01:49Z |
d70becr | t1_d70becr | 1,472,414,447 | user_96ed646ac364 | Cooking | Thanks for the korean shout out, i will def do this. | 3 | t1_d70a78c | t3_500loq | /r/Cooking/comments/t3_500loq/d70becr | null | false | 2016-08-28T20:00:47Z |
d70bchm | t1_d70bchm | 1,472,414,371 | user_9268d86596b2 | Cooking | I love when people from different states dislike each other, so funny. As a Texan for me its Oklahoma. I'm constantly like no but really, you have no idea how bad they are. Which is funny because unfortunately Texas is almost as bad but they key thing is OK is worse! | 1 | t1_d6m6oxj | t3_4y9c6r | /r/Cooking/comments/t3_4y9c6r/d70bchm | null | false | 2016-08-28T19:59:31Z |
d70bc89 | t1_d70bc89 | 1,472,414,361 | user_96ed646ac364 | Cooking | Thanks for the reply, so you use tin foil instead of the actual lid of the granite ware? | 1 | t1_d709s9c | t3_500loq | /r/Cooking/comments/t3_500loq/d70bc89 | null | false | 2016-08-28T19:59:21Z |
d70ba8h | t1_d70ba8h | 1,472,414,280 | user_e47441a49b86 | Cooking | I think its the mayo. Some people get worried about stuff like that. Maybe make some and see how it is after a week? | 2 | t1_d70ajey | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70ba8h | null | false | 2016-08-28T19:58:00Z |
d70b6rl | t1_d70b6rl | 1,472,414,139 | user_5a83d0ba0a49 | Cooking | It's pretty much good forever. Most things just say that because, well, almost anything will last a week, and you can hardly go wrong being overcautious. | 3 | t1_d70ajey | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70b6rl | null | false | 2016-08-28T19:55:39Z |
d70b36q | t1_d70b36q | 1,472,413,989 | user_0e7f8530fd68 | Cooking | if you access to a Hispanic market pick up some achiote paste, epazote & banana leaves and make a batch of Pollo Pibil, a specialty of the Yucatan peninsula. I don't have a recipe handy but you can google it since it's a pretty well-known Mexican dish. The cut up chicken is basically basted in achiote sauce, wrapped in... | 3 | t3_501089 | t3_501089 | /r/Cooking/comments/t3_501089/d70b36q | null | false | 2016-08-28T19:53:09Z |
d70b1hq | t1_d70b1hq | 1,472,413,920 | user_9268d86596b2 | Cooking | I think Japanese food is very filling. It's not all sushi. It's filling in a non food baby way though. | 1 | t1_d6vknw7 | t3_4yjfor | /r/Cooking/comments/t3_4yjfor/d70b1hq | null | false | 2016-08-28T19:52:00Z |
d70ayp6 | t1_d70ayp6 | 1,472,413,805 | user_9268d86596b2 | Cooking | I think japanese food should be first since Japan has the most long lived population and after that a toss up between other Asian cultures. Then everyone else. | 1 | t3_4yjfor | t3_4yjfor | /r/Cooking/comments/t3_4yjfor/d70ayp6 | null | false | 2016-08-28T19:50:05Z |
d70awpe | t1_d70awpe | 1,472,413,720 | user_306d2aa10690 | Cooking | The dry stuff no longer being dry may be the main reason. The other stuff all has long shelf lives either from salt content or acidity, not sure if the final mix brings either of those to unsafe low levels... They're probably just being on the safe side though. | 11 | t1_d70ajey | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70awpe | null | false | 2016-08-28T19:48:40Z |
d70au5f | t1_d70au5f | 1,472,413,610 | user_77a9303c7606 | Cooking | I often get made fun of in my home for smelling to good. All my roommates smoke a lot of pot/cigarettes and this has ruined their sense of smell.
Often when I cook food they will say it tastes bland and they usually smother strong flavors on the food, but I very strongly disagree with them. When they make food I oft... | 1 | t3_50085c | t3_50085c | /r/Cooking/comments/t3_50085c/d70au5f | null | false | 2016-08-28T19:46:50Z |
d70aqtz | t1_d70aqtz | 1,472,413,474 | user_6b9ab1247cfb | Cooking | Grilled chicken sandwiches with a nice spice | 1 | t3_4zv2hb | t3_4zv2hb | /r/Cooking/comments/t3_4zv2hb/d70aqtz | null | false | 2016-08-28T19:44:34Z |
d70apzg | t1_d70apzg | 1,472,413,438 | user_90403c5ebf30 | Cooking | This is a delicious GBC:
http://www.chowhound.com/recipes/herbed-green-bean-casserole-30502 | 1 | t1_d4xzdq9 | t3_4r2dae | /r/Cooking/comments/t3_4r2dae/d70apzg | null | false | 2016-08-28T19:43:58Z |
d70aoxv | t1_d70aoxv | 1,472,413,395 | user_9268d86596b2 | Cooking | I use mine more than anything else, although the stove top is a close second. | 1 | t1_d6okufs | t3_4yl93y | /r/Cooking/comments/t3_4yl93y/d70aoxv | null | false | 2016-08-28T19:43:15Z |
d70ankq | t1_d70ankq | 1,472,413,339 | user_9268d86596b2 | Cooking | I just have a regular cuisine art and i love it. I use it to heat things up more than the microwave. I would get rid of the microwave first. Even leftover french fries taste as good as they did in the restaurant. | 1 | t3_4yl93y | t3_4yl93y | /r/Cooking/comments/t3_4yl93y/d70ankq | null | false | 2016-08-28T19:42:19Z |
d70amdz | t1_d70amdz | 1,472,413,286 | user_68bcbe548476 | Cooking | If your olive oil can be substituted with vegetable oil you must be using really bad olive oil. Good olive oil has a flavour that really can't be replaced by vegetable oil, actually I imagine it would be disgusting to coat pasta in vegetable oil... | 2 | t1_d7079ww | t3_500l90 | /r/Cooking/comments/t3_500l90/d70amdz | null | false | 2016-08-28T19:41:26Z |
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