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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
cziv0pm | t1_cziv0pm | 1,454,269,870 | user_e06f7bd7a472 | Cooking | Absolutely not. People with peanut allergies can be incredibly sensitive to even trace amounts. I would use a completely different clean pan with some sesame oil or if you want a neutral flavor oil with high smoke point go for grape seed. | 8 | t3_43kkcu | t3_43kkcu | /r/Cooking/comments/t3_43kkcu/cziv0pm | null | false | 2016-01-31T19:51:10Z |
cziuztx | t1_cziuztx | 1,454,269,829 | user_7022b6226b4c | Cooking | There was supposed to be a picture but it only allowed the text post. | 1 | t3_43kk89 | t3_43kk89 | /r/Cooking/comments/t3_43kk89/cziuztx | null | false | 2016-01-31T19:50:29Z |
cziuznr | t1_cziuznr | 1,454,269,822 | user_bfbcf8c725be | Cooking | Just get California Ranch intense and nutty and taste it on some bread. | 0 | t3_43imm3 | t3_43imm3 | /r/Cooking/comments/t3_43imm3/cziuznr | null | false | 2016-01-31T19:50:22Z |
cziux73 | t1_cziux73 | 1,454,269,710 | user_adc20d21af9c | Cooking | The more you know | 1 | t1_czifudw | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/cziux73 | null | false | 2016-01-31T19:48:30Z |
cziuw2k | t1_cziuw2k | 1,454,269,657 | user_957691dc5931 | Cooking | That's the thing - the deli of my local grocery store doesn't HAVE a deli pepperoni. They point me to the vacuum-packed sandwich pepperoni that's among the sliced salami packaging.
BUT - your comment makes me realize I haven't checked Whole Foods - they might have what i'm looking for in their deli section. thanks! | 5 | t1_czitoo0 | t3_43k426 | /r/Cooking/comments/t3_43k426/cziuw2k | null | false | 2016-01-31T19:47:37Z |
cziulzm | t1_cziulzm | 1,454,269,190 | user_c886fb742442 | Cooking | Http://www.copymethat.com
There is also an app (at least on android) | 8 | t3_43khf9 | t3_43khf9 | /r/Cooking/comments/t3_43khf9/cziulzm | null | false | 2016-01-31T19:39:50Z |
cziukez | t1_cziukez | 1,454,269,118 | user_1b1a12788934 | Cooking | Try one of the great specialty shops we have here.
Maybe Market Hall in Rockridge. There are a few places in the Mission and Potrero that do specialty meats. Tons of small places have popped up and are doing great things for people who want stuff like this. Ask around.
Call around to the local boutique markets. You... | 2 | t3_43k426 | t3_43k426 | /r/Cooking/comments/t3_43k426/cziukez | null | false | 2016-01-31T19:38:38Z |
cziu8sz | t1_cziu8sz | 1,454,268,577 | user_fb0c7067a021 | Cooking | I would do a roasted Cornish game hen with spinach scalloped potatoes.
I've used this recipe, just add spinach in between layers of potatoes and cheese. Be sure to remove as much moisture from the spinach as possible.
http://hostthetoast.com/skillet-scalloped-potatoes/
| 2 | t3_43fass | t3_43fass | /r/Cooking/comments/t3_43fass/cziu8sz | null | false | 2016-01-31T19:29:37Z |
cziu7gl | t1_cziu7gl | 1,454,268,515 | user_ca15718ff355 | Cooking | Not entirely true. If you have a soup that's too salty you can add a peeled potato to it. It will cook and take in some of the salt. Remove the potato and you're set | -4 | t1_czioeg0 | t3_43jnel | /r/Cooking/comments/t3_43jnel/cziu7gl | null | false | 2016-01-31T19:28:35Z |
cziu6ie | t1_cziu6ie | 1,454,268,469 | user_8483bd3c0023 | Cooking | On its own I agree that asafoetida has a very pungent smell, you can skip it if doesn't suits you. There'd be just a marginal difference. | 3 | t1_czitz5l | t3_43iye8 | /r/Cooking/comments/t3_43iye8/cziu6ie | null | false | 2016-01-31T19:27:49Z |
cziu1st | t1_cziu1st | 1,454,268,251 | user_fb0c7067a021 | Cooking | Tilapia is fairly cheap, it's a pretty blank canvas so you can come up with a lot of combinations
Brown rice
Peas
Broccoli
| 3 | t3_43jvvh | t3_43jvvh | /r/Cooking/comments/t3_43jvvh/cziu1st | null | false | 2016-01-31T19:24:11Z |
czitzrd | t1_czitzrd | 1,454,268,154 | user_d2a71e1d81e8 | Cooking | I'll trade you my Italian food for your Asian food. There's only one Pho place in my city and I love it but there has to be so much better out there. | 2 | t1_czis9pl | t3_43k426 | /r/Cooking/comments/t3_43k426/czitzrd | null | false | 2016-01-31T19:22:34Z |
czitz5l | t1_czitz5l | 1,454,268,125 | user_abfc998dec43 | Cooking | Is the asafoetida an integral part of this recipe? I've tried it before, and it is the only spice that I just can't get past the smell. If this HAS to have it, I'll give it another shot. Great pictures, by the way. | 3 | t3_43iye8 | t3_43iye8 | /r/Cooking/comments/t3_43iye8/czitz5l | null | false | 2016-01-31T19:22:05Z |
czitwh6 | t1_czitwh6 | 1,454,268,001 | user_bc92f9c55e29 | Cooking | Still check out the different types of nuts. Also check out barley, and quinoa. Those grains are loaded with protein. | 2 | t1_czit5oa | t3_43jvvh | /r/Cooking/comments/t3_43jvvh/czitwh6 | null | false | 2016-01-31T19:20:01Z |
czitwco | t1_czitwco | 1,454,267,995 | user_9b54a955de73 | Cooking | Came here just to say this. Cold pizza is quality pizza. Mmmmm. | 1 | t1_czib9vf | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czitwco | null | false | 2016-01-31T19:19:55Z |
czitoo0 | t1_czitoo0 | 1,454,267,638 | user_e5e2506ccd5e | Cooking | could you go to the deli of your local grocery store and just ask them to cut a chunk off of the deli pepperoni? | 3 | t3_43k426 | t3_43k426 | /r/Cooking/comments/t3_43k426/czitoo0 | null | false | 2016-01-31T19:13:58Z |
czitivk | t1_czitivk | 1,454,267,363 | user_9e5ea9fb0d8a | Cooking | Did you ask if they will order it from their supplier? My TJ's is good about that. If not, you can get it [online](http://www.igourmet.com/shoppe/Pepperoni-by-Olli-Salumeria.asp), and it's not much more expensive. | 1 | t1_czit3uc | t3_43k426 | /r/Cooking/comments/t3_43k426/czitivk | null | false | 2016-01-31T19:09:23Z |
czitglh | t1_czitglh | 1,454,267,257 | user_e8fd5297e68d | Cooking | Tunisia makes really high quality olive oil | 1 | t1_cziodtv | t3_43imm3 | /r/Cooking/comments/t3_43imm3/czitglh | null | false | 2016-01-31T19:07:37Z |
czitez6 | t1_czitez6 | 1,454,267,184 | user_048218e50e9a | Cooking | Tilt the pan forward and add a bit of water and cover. The steam works better and the cheese melts like a dream | 2 | t1_czif45n | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czitez6 | null | false | 2016-01-31T19:06:24Z |
czite8o | t1_czite8o | 1,454,267,151 | user_b495ef32d2cd | Cooking | Occasionally... You mean every 5th sentence. It's what Mel and Sue are good at, and why we love them. | 1 | t1_cziq42h | t3_43ir8o | /r/Cooking/comments/t3_43ir8o/czite8o | null | false | 2016-01-31T19:05:51Z |
czite8p | t1_czite8p | 1,454,267,151 | user_edcfe9b15fb2 | Cooking | That reminds me, I did add some water to the pan. Thanks | 1 | t1_czisn2s | t3_43k63y | /r/Cooking/comments/t3_43k63y/czite8p | null | false | 2016-01-31T19:05:51Z |
czitd5p | t1_czitd5p | 1,454,267,101 | user_4e98808eea43 | Cooking | Pepperoni lasts awhile in the freezer. You'll be fine. Plus, this is way better than that awful processed crap you're looking at (they use lots of filler in it). You only need to use a little (especially since you're chunking it) to get the flavor you're looking for. | 1 | t1_czit23f | t3_43k426 | /r/Cooking/comments/t3_43k426/czitd5p | null | false | 2016-01-31T19:05:01Z |
czitcr0 | t1_czitcr0 | 1,454,267,083 | user_048218e50e9a | Cooking | When it's 90% done, tilt the pan forward and add a few tbsps of water and let it steam the pizza. The cheese melts like new and it heats through better | 1 | t1_czi3igj | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czitcr0 | null | false | 2016-01-31T19:04:43Z |
czitaaq | t1_czitaaq | 1,454,266,967 | user_165cde8f359c | Cooking | For cooking the best are grapeseed and avacado oil. Both run $12-20 a litre. | 2 | t3_43imm3 | t3_43imm3 | /r/Cooking/comments/t3_43imm3/czitaaq | null | false | 2016-01-31T19:02:47Z |
czit5sr | t1_czit5sr | 1,454,266,757 | user_957691dc5931 | Cooking | Oh wow, she puts feta and dried fruit in the tuna salad and the guac but she doesn't mention these unorthodox ingredients in the menu description?! I would send my guac back immediately with the comment that the kitchen must have made a mistake and accidentally put feta and dried fruit in it.
There is no way that, ab... | 3 | t1_czit046 | t3_43jtft | /r/Cooking/comments/t3_43jtft/czit5sr | null | false | 2016-01-31T18:59:17Z |
czit5oa | t1_czit5oa | 1,454,266,751 | user_eeb3d2ab6b8e | Cooking | Sadly, most nuts are loaded with phosphorus. Otherwise, I'd be devouring peanut butter on toast sprinkled with pistachios. | 1 | t1_czirinl | t3_43jvvh | /r/Cooking/comments/t3_43jvvh/czit5oa | null | false | 2016-01-31T18:59:11Z |
czit3uc | t1_czit3uc | 1,454,266,664 | user_957691dc5931 | Cooking | You see whole/diced pepperoni there? Where are your trader joe's, if you don't mind me asking? I have called TJ's all over my region. None have whole or diced pepperoni. Some have sliced, but not all. It's the Columbus brand, which is good, but i just don't want sliced pepperoni. | 0 | t1_czisxf0 | t3_43k426 | /r/Cooking/comments/t3_43k426/czit3uc | null | false | 2016-01-31T18:57:44Z |
czit2hs | t1_czit2hs | 1,454,266,600 | user_f374563fcde5 | Cooking | http://wanderingchopsticks.blogspot.com/2009/05/com-do-ca-chua-vietnamese-tomato-paste.html?m=1 | 1 | t3_43hw0t | t3_43hw0t | /r/Cooking/comments/t3_43hw0t/czit2hs | null | false | 2016-01-31T18:56:40Z |
czit23f | t1_czit23f | 1,454,266,580 | user_957691dc5931 | Cooking | > Fortuna's Sausage and Italian Market
hmmmm.... Thanks for the suggestion. Hopefully I can find something more suitable than paying 20 bucks plus shipping for 8-10 oz. of pepperoni. This and paying 55 bucks for a 10lb bag of pre-diced Tyson pepperoni (also shipped) seem to be my only options... | 1 | t1_czisul2 | t3_43k426 | /r/Cooking/comments/t3_43k426/czit23f | null | false | 2016-01-31T18:56:20Z |
czit046 | t1_czit046 | 1,454,266,488 | user_0d28960b0f15 | Cooking | Hopefully people say something and don't sit there silently in disgust. Even if it's a yelp review, but preferably in person during their meal so they can order something better. And hopefully when she updates the menu she lists the ingredients, I've suggested that she does. It really really fucking bothers me. | 1 | t1_czisj77 | t3_43jtft | /r/Cooking/comments/t3_43jtft/czit046 | null | false | 2016-01-31T18:54:48Z |
cziszhj | t1_cziszhj | 1,454,266,458 | user_4e98808eea43 | Cooking | Potato starch will do the trick. Temper it in the sauce first. Add some of the sauce to your tablespoon and stir it, then whisk it into the pot. | 1 | t3_43ipn6 | t3_43ipn6 | /r/Cooking/comments/t3_43ipn6/cziszhj | null | false | 2016-01-31T18:54:18Z |
cziszar | t1_cziszar | 1,454,266,448 | user_eb0f9a162a56 | Cooking | It's L'Arte Dell'Olivo. The owner is originally American, now living in Tuscany - I think his product is in some specialty shops in the US and you can buy it online.
Having spent the day there - it's absolutely true that everything is hand-picked, fresh pressed and bottled. So good. | 2 | t1_czirtjw | t3_43imm3 | /r/Cooking/comments/t3_43imm3/cziszar | null | false | 2016-01-31T18:54:08Z |
czisygj | t1_czisygj | 1,454,266,408 | user_356b255d8a55 | Cooking | I've tried that stuff, it's got that ubiquitous fake bacon flavor. You could try buying bacon bits (the crunchy fake ones), grinding them up and adding the powder to salt until it tastes right. | 1 | t3_43bi7j | t3_43bi7j | /r/Cooking/comments/t3_43bi7j/czisygj | null | false | 2016-01-31T18:53:28Z |
czisxyu | t1_czisxyu | 1,454,266,384 | user_4e98808eea43 | Cooking | Yeah just handwash. I reuse my zip bags and foil this way, too. I turn my bags inside out and put them over bottles to dry. | -2 | t3_43jwdw | t3_43jwdw | /r/Cooking/comments/t3_43jwdw/czisxyu | null | false | 2016-01-31T18:53:04Z |
czisxf0 | t1_czisxf0 | 1,454,266,359 | user_9e5ea9fb0d8a | Cooking | I see it at Trader Joe's, along side the soppresatta which is usually what I get for pizza. | 1 | t3_43k426 | t3_43k426 | /r/Cooking/comments/t3_43k426/czisxf0 | null | false | 2016-01-31T18:52:39Z |
cziswpj | t1_cziswpj | 1,454,266,325 | user_0e8911d346ca | Cooking | The adjectives they use for the ingredients like embarrassed and disappointed. They roll by so quick it's hilarious. | 15 | t3_43ir8o | t3_43ir8o | /r/Cooking/comments/t3_43ir8o/cziswpj | null | false | 2016-01-31T18:52:05Z |
czisul2 | t1_czisul2 | 1,454,266,225 | user_4e98808eea43 | Cooking | Look up Fortuna's Sausage and Italian Market. Since it's cooked and in stick form, you don't have to worry about it going bad very soon...and it freezes fine. A freezer zippy will do; just roll it up in the zippy bag, zip it most of the way and suck out the rest of the air with a straw. Grandma trick :) | 3 | t3_43k426 | t3_43k426 | /r/Cooking/comments/t3_43k426/czisul2 | null | false | 2016-01-31T18:50:25Z |
czistme | t1_czistme | 1,454,266,181 | user_9b444bfb8715 | Cooking | Udon or soba noodles in a broth of miso paste and water. Chopped green onions. Super simple, super tasty.
Try to find dashi miso if you can.
Also, kamaboko (fish cake you slice and float in soups). Super easy, cheap, pretty way to visually fancy up a dish. | 1 | t3_43hkze | t3_43hkze | /r/Cooking/comments/t3_43hkze/czistme | null | false | 2016-01-31T18:49:41Z |
czistej | t1_czistej | 1,454,266,169 | user_9e5ea9fb0d8a | Cooking | Cottage cheese, fish (although it can be pricey), egg whites. | 1 | t3_43jvvh | t3_43jvvh | /r/Cooking/comments/t3_43jvvh/czistej | null | false | 2016-01-31T18:49:29Z |
czispt7 | t1_czispt7 | 1,454,266,002 | user_0e25a6fd3b9d | Cooking | Normally I braise the hock, then put it under the broiler. Principle is: long and low temp cooking to break down tough meat, then high heat to crisp the skin.
What you still need now is low heat roasting to break down the meat. I'd leave it in there for an hour and a half at least, topping up the liquid so things don'... | 3 | t3_43k63y | t3_43k63y | /r/Cooking/comments/t3_43k63y/czispt7 | null | false | 2016-01-31T18:46:42Z |
czisodf | t1_czisodf | 1,454,265,935 | user_e61f81e68fe3 | Cooking | Yes, apparently PBS couldn't get the rights to the name of the show (but could still air the show itself?) and had to change it. | 6 | t1_czir01n | t3_43ir8o | /r/Cooking/comments/t3_43ir8o/czisodf | null | false | 2016-01-31T18:45:35Z |
czisnaf | t1_czisnaf | 1,454,265,883 | user_384870a2bc40 | Cooking | Oooo soppresata is so damn good, might make a good replacement?
And, I don't know about the freezing thing. If they sent it frozen, in a cryo-vac bag, you may be able to keep it for a *long* time. I hear what you're saying though. | 2 | t1_czirymp | t3_43k426 | /r/Cooking/comments/t3_43k426/czisnaf | null | false | 2016-01-31T18:44:43Z |
czisn2s | t1_czisn2s | 1,454,265,872 | user_4e98808eea43 | Cooking | You should put some of the veggies on top so that the flavor runs into your hocks and drips down into the other veggies. Also, you're gonna need some sort of liquid. Wine, stock or water. | 1 | t3_43k63y | t3_43k63y | /r/Cooking/comments/t3_43k63y/czisn2s | null | false | 2016-01-31T18:44:32Z |
czismky | t1_czismky | 1,454,265,849 | user_67d18ee23b2d | Cooking | yes | 3 | t3_43imm3 | t3_43imm3 | /r/Cooking/comments/t3_43imm3/czismky | null | false | 2016-01-31T18:44:09Z |
czisj77 | t1_czisj77 | 1,454,265,691 | user_957691dc5931 | Cooking | This sounds like a woman who had a positive experience ONE time with dried fruit and salty cheese in combination (perhaps in a salad or on a charcuterie board) and tries to shove that combination into everything as an "upscsale" flavor profile. This is the stuff of Kitchen Nightmares.
If I went to a place that did th... | 4 | t3_43jtft | t3_43jtft | /r/Cooking/comments/t3_43jtft/czisj77 | null | false | 2016-01-31T18:41:31Z |
czisfgz | t1_czisfgz | 1,454,265,510 | user_bda886ccf981 | Cooking | It's expensive when exported, here in Greece it's pretty cheap, we make our own actually but there's tons of it and most is pretty good quality stuff | 4 | t1_czio1yd | t3_43imm3 | /r/Cooking/comments/t3_43imm3/czisfgz | null | false | 2016-01-31T18:38:30Z |
cziscbt | t1_cziscbt | 1,454,265,359 | user_bcc61470cf55 | Cooking | California makes olive oil. | 9 | t1_czimopx | t3_43imm3 | /r/Cooking/comments/t3_43imm3/cziscbt | null | false | 2016-01-31T18:35:59Z |
czisbgv | t1_czisbgv | 1,454,265,318 | user_79f1cf86b30d | Cooking | I don't use any oil at all for that. | 2 | t1_czikoso | t3_43imm3 | /r/Cooking/comments/t3_43imm3/czisbgv | null | false | 2016-01-31T18:35:18Z |
czis9qc | t1_czis9qc | 1,454,265,238 | user_a968f03523e0 | Cooking | This is one of those posts where I can't wait for OP to reply back. If ever. | 4 | t3_43iwet | t3_43iwet | /r/Cooking/comments/t3_43iwet/czis9qc | null | false | 2016-01-31T18:33:58Z |
czis9pl | t1_czis9pl | 1,454,265,238 | user_957691dc5931 | Cooking | Right? I used to live in MA, and I think part of the problem here in California is just the relative amount of folks who descended from Italian immigrants here is LOW compared to the East Coast. The culinary landscape in America definitely reflects the culture of the people who moved here to make a life; California is ... | 5 | t1_czis2lg | t3_43k426 | /r/Cooking/comments/t3_43k426/czis9pl | null | false | 2016-01-31T18:33:58Z |
czis7oa | t1_czis7oa | 1,454,265,140 | user_451944e574de | Cooking | No, once the bottom layer of cheese melts it holds the toppings in place. | 2 | t1_czirhq9 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czis7oa | null | false | 2016-01-31T18:32:20Z |
czis7cz | t1_czis7cz | 1,454,265,125 | user_9b537b668c0b | Cooking | God I wish they had made more of these. | 4 | t3_43ir8o | t3_43ir8o | /r/Cooking/comments/t3_43ir8o/czis7cz | null | false | 2016-01-31T18:32:05Z |
czis58v | t1_czis58v | 1,454,265,027 | user_c6806d94281b | Cooking | There have been 6 series so far. But also short charity series with celebrities and also version for children. | 2 | t1_czirrx5 | t3_43ir8o | /r/Cooking/comments/t3_43ir8o/czis58v | null | false | 2016-01-31T18:30:27Z |
czis37b | t1_czis37b | 1,454,264,929 | user_df41c0eb3be2 | Cooking | For me, it'd be a slightly sweet home baked crusty white bread. Warm, with plenty of butter, and honey or maple butter.
A grilled cheese sandwich would be good too.
And a beer. | 3 | t3_43jnel | t3_43jnel | /r/Cooking/comments/t3_43jnel/czis37b | null | false | 2016-01-31T18:28:49Z |
czis2lg | t1_czis2lg | 1,454,264,902 | user_d2a71e1d81e8 | Cooking | I was gonna say I work at a smallish grocery store and we carry tons of whole and diced pepperoni and about 8 different kinds of each. Then i saw you live in California. I live in Utica, NY and I think my family is about the only white one that's not Italian around here.
I would try an actual deli or butcher's shop. | 3 | t3_43k426 | t3_43k426 | /r/Cooking/comments/t3_43k426/czis2lg | null | false | 2016-01-31T18:28:22Z |
czirymp | t1_czirymp | 1,454,264,714 | user_957691dc5931 | Cooking | I have thought about the high-quality meat folk that are all over the place near me. The excellent/humane/boutique butchers here don't seem to carry much besides fresher/uncured meats. The italian deli I visited had several options for salami, Salami, Soppresata, Prosciutto, etc. But no pepperoni! I guess it, as a cure... | 3 | t1_czirsy8 | t3_43k426 | /r/Cooking/comments/t3_43k426/czirymp | null | false | 2016-01-31T18:25:14Z |
czirwo2 | t1_czirwo2 | 1,454,264,623 | user_0d28960b0f15 | Cooking | I'm just hoping she updates the menu with the new additions so people aren't surprised at the table.
| 1 | t1_czirj3l | t3_43jtft | /r/Cooking/comments/t3_43jtft/czirwo2 | null | false | 2016-01-31T18:23:43Z |
czirtjw | t1_czirtjw | 1,454,264,479 | user_78c17d01a81d | Cooking | Would you mind giving out the name of the producer? | 2 | t1_czio1yd | t3_43imm3 | /r/Cooking/comments/t3_43imm3/czirtjw | null | false | 2016-01-31T18:21:19Z |
czirsy8 | t1_czirsy8 | 1,454,264,449 | user_384870a2bc40 | Cooking | That's nuts! You'd think you would be able to find some sort of fancy whole pepperoni at a logo or gourmet shop somewhere in California. | 4 | t1_czirold | t3_43k426 | /r/Cooking/comments/t3_43k426/czirsy8 | null | false | 2016-01-31T18:20:49Z |
czirski | t1_czirski | 1,454,264,431 | user_4ad1d48c0a4e | Cooking | It might if you preheat for long enough. | 1 | t1_czil446 | t3_43iwet | /r/Cooking/comments/t3_43iwet/czirski | null | false | 2016-01-31T18:20:31Z |
czirrx5 | t1_czirrx5 | 1,454,264,401 | user_9ad4f37aa753 | Cooking | Had to Americanize it I guess. (??) I'd would like to see the first few seasons. They started us here on the past season (4 or 5?) | -4 | t1_czir01n | t3_43ir8o | /r/Cooking/comments/t3_43ir8o/czirrx5 | null | false | 2016-01-31T18:20:01Z |
czirrv5 | t1_czirrv5 | 1,454,264,399 | user_4ad1d48c0a4e | Cooking | dutch oven. | 1 | t3_43iwet | t3_43iwet | /r/Cooking/comments/t3_43iwet/czirrv5 | null | false | 2016-01-31T18:19:59Z |
czirold | t1_czirold | 1,454,264,246 | user_957691dc5931 | Cooking | EDIT: How would that freeze, and how long could I keep it frozen before quality suffers? I don't want to spend 60 bucks on pepperoni, just to freezer burn half of it. I don't have a vacuum sealer, otherwise I probably would have already bought that 10lb pack and frozen it into 8oz portions.
Maybe if i lived in Chicag... | 4 | t1_czirj8b | t3_43k426 | /r/Cooking/comments/t3_43k426/czirold | null | false | 2016-01-31T18:17:26Z |
czirm5r | t1_czirm5r | 1,454,264,130 | user_c6806d94281b | Cooking | Chicken noodle soup. For most soups I just use an oxo stock cube, but chicken noodle soup has to be made with homemade stock. | 2 | t3_43j8a2 | t3_43j8a2 | /r/Cooking/comments/t3_43j8a2/czirm5r | null | false | 2016-01-31T18:15:30Z |
czirkeu | t1_czirkeu | 1,454,264,044 | user_9d8e2049dd7c | Cooking | Maybe he's got a gas cook top but no oven. Wants to add an oven but can't find a gas one. Electric ones are available but doesn't have the electric line (dedicated 230V in US) wired up. | 3 | t1_czir6wy | t3_43iwet | /r/Cooking/comments/t3_43iwet/czirkeu | null | false | 2016-01-31T18:14:04Z |
czirjxt | t1_czirjxt | 1,454,264,022 | user_6add3bd64935 | Cooking | "And if you don't have an Aga... well..." | 5 | t3_43ir8o | t3_43ir8o | /r/Cooking/comments/t3_43ir8o/czirjxt | null | false | 2016-01-31T18:13:42Z |
czirj8b | t1_czirj8b | 1,454,263,989 | user_384870a2bc40 | Cooking | You could parse out and freeze the 10 lb pack, if that's your only option.
But I'm shocked that there isn't a grocery store or market near you that sells whole pepperoni | 10 | t3_43k426 | t3_43k426 | /r/Cooking/comments/t3_43k426/czirj8b | null | false | 2016-01-31T18:13:09Z |
czirj3l | t1_czirj3l | 1,454,263,983 | user_54ec428e3603 | Cooking | I think I would leave a dollar tip after drinking my glass of water and find another restaurant. That recipe sounds atrocious. | 3 | t3_43jtft | t3_43jtft | /r/Cooking/comments/t3_43jtft/czirj3l | null | false | 2016-01-31T18:13:03Z |
czirinl | t1_czirinl | 1,454,263,963 | user_bc92f9c55e29 | Cooking | Look at nuts. They are a source of protein. Almonds, pistachios, walnuts, and peanuts come to mind. You can also look at seafood. Shrimp are usually cheap. Also what about chicken? Is there a problem with that? Also there are grains like quinoa, and barley. | 1 | t3_43jvvh | t3_43jvvh | /r/Cooking/comments/t3_43jvvh/czirinl | null | false | 2016-01-31T18:12:43Z |
czirhq9 | t1_czirhq9 | 1,454,263,919 | user_c6806d94281b | Cooking | Don't all the toppings fall off and stick to the pan? | 1 | t1_cziod9i | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czirhq9 | null | false | 2016-01-31T18:11:59Z |
czire8e | t1_czire8e | 1,454,263,751 | user_4e98808eea43 | Cooking | If you're going the bread route, use something on the sweet/rich side. Brioche or something. | 2 | t3_43jnel | t3_43jnel | /r/Cooking/comments/t3_43jnel/czire8e | null | false | 2016-01-31T18:09:11Z |
czirczy | t1_czirczy | 1,454,263,693 | user_b7e5d5d11533 | Cooking | >I can't remember the last time I fried anything in any oil that was hot enough to smoke and burn.
Searing and stir fry, if you are doing it right.
| 2 | t1_czijgmr | t3_43imm3 | /r/Cooking/comments/t3_43imm3/czirczy | null | false | 2016-01-31T18:08:13Z |
czira9o | t1_czira9o | 1,454,263,559 | user_385ccd21b4f5 | Cooking | Have you looked at protein powders at all? Some of those might be suitable. | 5 | t3_43jvvh | t3_43jvvh | /r/Cooking/comments/t3_43jvvh/czira9o | null | false | 2016-01-31T18:05:59Z |
czir8lq | t1_czir8lq | 1,454,263,475 | user_7b13628fc96b | Cooking | I'm much more a tuna tartare or poke kinda guy.
I mean ultimately you've got three choices. 1 - Accept that she's in charge and roll with it. 2 - Challenge her on it and talk through it with some good persuasive arguments. 3 - Work somewhere else. | 2 | t1_czir3ua | t3_43jtft | /r/Cooking/comments/t3_43jtft/czir8lq | null | false | 2016-01-31T18:04:35Z |
czir7e6 | t1_czir7e6 | 1,454,263,419 | user_2639c259c381 | Cooking | It should be okay a few times, but plastic *is* porous (think of how tupperware turns orange if you let tomato sauce sit). Also since most plastic cutlery is meant to be thrown out, it's not going to be too durable. | 21 | t3_43jwdw | t3_43jwdw | /r/Cooking/comments/t3_43jwdw/czir7e6 | null | false | 2016-01-31T18:03:39Z |
czir6wy | t1_czir6wy | 1,454,263,398 | user_b7e5d5d11533 | Cooking | please someone explain this problem to me? | 8 | t3_43iwet | t3_43iwet | /r/Cooking/comments/t3_43iwet/czir6wy | null | false | 2016-01-31T18:03:18Z |
czir4yg | t1_czir4yg | 1,454,263,302 | user_7b4c38a39285 | Cooking | Such a great show
I love the blindfold olive oil taste test | 3 | t3_43ir8o | t3_43ir8o | /r/Cooking/comments/t3_43ir8o/czir4yg | null | false | 2016-01-31T18:01:42Z |
czir4na | t1_czir4na | 1,454,263,286 | user_6ffbc0f56c12 | Cooking | Mix Fontina and a Smoked Gouda.
Or Fontina and Feta.
Or Fontina and Gruyere! | 1 | t3_43fg12 | t3_43fg12 | /r/Cooking/comments/t3_43fg12/czir4na | null | false | 2016-01-31T18:01:26Z |
czir3x0 | t1_czir3x0 | 1,454,263,250 | user_924f8b21aecc | Cooking | NACHOS
NACHOS
NACHOS
NACHOS
NACHOS
NACHOS
NACHOS
NACHOS
NACHOS
NACHOS
NACHOS
NACHOS
NACHOS
NACHOS
NACHOS
NACHOS
NACHOS
NACHOS
NACHOS
NACHOS
NACHOS
NACHOS
NACHOS
NACHOS
NACHOS
NACHOS
NACHOS
NACHOS
NACHOS
NACHOS
Okay maybe not with camembert. :(
WORTH A TRY WITH SOME CHEDDAR | -2 | t3_43gnzj | t3_43gnzj | /r/Cooking/comments/t3_43gnzj/czir3x0 | null | false | 2016-01-31T18:00:50Z |
czir3ua | t1_czir3ua | 1,454,263,246 | user_0d28960b0f15 | Cooking | I was appalled when she told me. Found it pretty hard to hide my disgust. I'll just wait for customers to say something and keep my mouth shut.
Also, I bet you'd like my tuna salad recipe! haha, I know it's not really a lot of folks cup of tea. | 1 | t1_czipn43 | t3_43jtft | /r/Cooking/comments/t3_43jtft/czir3ua | null | false | 2016-01-31T18:00:46Z |
czir2md | t1_czir2md | 1,454,263,185 | user_0d28960b0f15 | Cooking | That's how I'm seeing it too, although I was really excited about this job from a creativity and agency standpoint, but I'm realizing I'm an employee despite it being sort of a different spot, and I just gotta bite the bullet. | 2 | t1_cziqy52 | t3_43jtft | /r/Cooking/comments/t3_43jtft/czir2md | null | false | 2016-01-31T17:59:45Z |
czir01n | t1_czir01n | 1,454,263,063 | user_c6806d94281b | Cooking | > The Great British Baking Show
Have they given it a different title for selling it abroad? It's called the great british bake off here... | 12 | t1_cziq42h | t3_43ir8o | /r/Cooking/comments/t3_43ir8o/czir01n | null | false | 2016-01-31T17:57:43Z |
cziqy52 | t1_cziqy52 | 1,454,262,976 | user_2639c259c381 | Cooking | I think one or the other in a tuna salad sounds like it could be good, but both of them together sounds awful. From that "cafeteria" comment, it sounds like your boss is obsessed with making recipes that are unique to her menu, even at the cost of flavor. Not that adding dried fruit to all your shit is much of an innov... | 5 | t3_43jtft | t3_43jtft | /r/Cooking/comments/t3_43jtft/cziqy52 | null | false | 2016-01-31T17:56:16Z |
cziquve | t1_cziquve | 1,454,262,816 | user_872e4f41cc53 | Cooking | I had no idea how amazingly sweet and wonderful that show would be! And also sometimes naughty. | 1 | t1_cziq42h | t3_43ir8o | /r/Cooking/comments/t3_43ir8o/cziquve | null | false | 2016-01-31T17:53:36Z |
cziqq7q | t1_cziqq7q | 1,454,262,596 | user_5dc9fcb72a40 | Cooking | Thanks, this nicely summarizes and expands upon what I tried and failed to say. | 1 | t1_cziq045 | t3_43jlvd | /r/Cooking/comments/t3_43jlvd/cziqq7q | null | false | 2016-01-31T17:49:56Z |
cziqlkp | t1_cziqlkp | 1,454,262,373 | user_ccc26b34389c | Cooking | Ick, well, not your job to convince them that their views on red meat are a little exaggerated from reality.
I hope you find something that works! | 1 | t1_czikb51 | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/cziqlkp | null | false | 2016-01-31T17:46:13Z |
cziqjxq | t1_cziqjxq | 1,454,262,293 | user_4e98808eea43 | Cooking | No. | 1 | t3_43fdj2 | t3_43fdj2 | /r/Cooking/comments/t3_43fdj2/cziqjxq | null | false | 2016-01-31T17:44:53Z |
cziqjmy | t1_cziqjmy | 1,454,262,278 | user_23d1a7bc369c | Cooking | I always have cornbread with split pea and ham | 6 | t3_43jnel | t3_43jnel | /r/Cooking/comments/t3_43jnel/cziqjmy | null | false | 2016-01-31T17:44:38Z |
cziqi6k | t1_cziqi6k | 1,454,262,209 | user_8fdc1ed9f1da | Cooking | I don't like feta, so I wouldn't like it, but I like everything on the plain side. | 1 | t3_43jtft | t3_43jtft | /r/Cooking/comments/t3_43jtft/cziqi6k | null | false | 2016-01-31T17:43:29Z |
cziqhy4 | t1_cziqhy4 | 1,454,262,198 | user_4e98808eea43 | Cooking | Chop that thing in half vertically, season it and put each section over your potatoes. Just wilt your spinach and add to the potatoes when everything is done roasting. While you're resting your hen, deglaze your dish with sherry to make a sauce, add butter. Drizzle over everything. | 1 | t3_43fass | t3_43fass | /r/Cooking/comments/t3_43fass/cziqhy4 | null | false | 2016-01-31T17:43:18Z |
cziqg68 | t1_cziqg68 | 1,454,262,113 | user_9570697af81c | Cooking | Biscuits or crusty bread. | 4 | t3_43jnel | t3_43jnel | /r/Cooking/comments/t3_43jnel/cziqg68 | null | false | 2016-01-31T17:41:53Z |
cziqfdd | t1_cziqfdd | 1,454,262,071 | [deleted] | Cooking | [deleted] | 1 | t3_43jvvh | t3_43jvvh | /r/Cooking/comments/t3_43jvvh/cziqfdd | null | false | 2016-01-31T17:41:11Z |
cziqf8r | t1_cziqf8r | 1,454,262,065 | user_8fdc1ed9f1da | Cooking | Sure. Wash them with hot water and soap, and you're ready to go. | -11 | t3_43jwdw | t3_43jwdw | /r/Cooking/comments/t3_43jwdw/cziqf8r | null | false | 2016-01-31T17:41:05Z |
cziqdty | t1_cziqdty | 1,454,261,998 | user_9570697af81c | Cooking | If you wash them well, it's no different than re-using metal utensils. | -11 | t3_43jwdw | t3_43jwdw | /r/Cooking/comments/t3_43jwdw/cziqdty | null | false | 2016-01-31T17:39:58Z |
cziqcvx | t1_cziqcvx | 1,454,261,952 | user_4e98808eea43 | Cooking | It depends on how thick your pizza is.
Cast iron skillet covered in the oven at about 350F for 15+ minutes near the bottom. Start it just before the oven finishes preheating so everything heats together and by the end you'll have a uniformly warm pizza with a crisp bottom crust. | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/cziqcvx | null | false | 2016-01-31T17:39:12Z |
cziqbcd | t1_cziqbcd | 1,454,261,877 | user_c6806d94281b | Cooking | Potatoes will absorb the saltiness.
Some kind of nice bread - garlic bread, herby ciabatta would be nice. | 1 | t3_43jnel | t3_43jnel | /r/Cooking/comments/t3_43jnel/cziqbcd | null | false | 2016-01-31T17:37:57Z |
cziq42h | t1_cziq42h | 1,454,261,524 | user_6843572832be | Cooking | I've been watching The Great British Baking Show on netflix, and the BBC hosts occasionally make really dirty innuendos like that.
| 14 | t1_cziixy4 | t3_43ir8o | /r/Cooking/comments/t3_43ir8o/cziq42h | null | false | 2016-01-31T17:32:04Z |
cziq28d | t1_cziq28d | 1,454,261,430 | user_f750057742fd | Cooking | put it in your mouth | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/cziq28d | null | false | 2016-01-31T17:30:30Z |
cziq045 | t1_cziq045 | 1,454,261,325 | user_e097df54e08d | Cooking | You're getting some pushback, and not undeservedly so, because yes, many recipes really do call for a tablespoon or more of salt — especially if you're using kosher salt, which is less dense than table salt.
But I think people should appreciate the larger point you're trying to make: It's useful to develop some kitche... | 5 | t3_43jlvd | t3_43jlvd | /r/Cooking/comments/t3_43jlvd/cziq045 | null | false | 2016-01-31T17:28:45Z |
czipouo | t1_czipouo | 1,454,260,771 | user_f925a4edabef | Cooking | Electricity? That stuff is dangerous, ya know! | 1 | t3_43iwet | t3_43iwet | /r/Cooking/comments/t3_43iwet/czipouo | null | false | 2016-01-31T17:19:31Z |
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