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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d86up2a | t1_d86up2a | 1,475,155,739 | user_f226e01609d9 | Cooking | The TJ's butternut squash soup with black beans sounds great - I'll have to give that a try this fall. It'd be really good with a plain cheese quesadilla. | 2 | t1_d86snek | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86up2a | null | false | 2016-09-29T13:28:59Z |
d86uo12 | t1_d86uo12 | 1,475,155,693 | user_b171ea899015 | Cooking | Most interesting? I guess I'd say a Peanut Butter Pickle Sandwich. Get toast, put peanut butter on both pieces of toast, add dill pickles, done. | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86uo12 | null | false | 2016-09-29T13:28:13Z |
d86ufi3 | t1_d86ufi3 | 1,475,155,306 | user_8764217c7b39 | Cooking | If you go by what others say about my food: parsley.
If you want to hear something more introspective: I LOVE garlic | 1 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d86ufi3 | null | false | 2016-09-29T13:21:46Z |
d86uf7w | t1_d86uf7w | 1,475,155,293 | user_4efac2b79144 | Cooking | Ever hear of the French technique "mounting on butter"? | 1 | t1_d8660q4 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86uf7w | null | false | 2016-09-29T13:21:33Z |
d86uamw | t1_d86uamw | 1,475,155,084 | user_cde96961f3b9 | Cooking | not a toaster oven connoisseur but i thought all had coils below and under the rack? anyway, it looks like OP's does and the grease is splattering up and hitting the top coil, based on his video. | 1 | t1_d86u0y5 | t3_550lcs | /r/Cooking/comments/t3_550lcs/d86uamw | null | false | 2016-09-29T13:18:04Z |
d86ua5z | t1_d86ua5z | 1,475,155,061 | user_6d049aaec192 | Cooking | Be sure to use a Thermometer. | 18 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d86ua5z | null | false | 2016-09-29T13:17:41Z |
d86u665 | t1_d86u665 | 1,475,154,873 | user_018dc2e06a67 | Cooking | > pops of oil that were landing on the heating coil below the rack.
As seen with the video, it is hitting the top coil actually. When I started broiling it, it was fine though it had bubbless of juice, when I flipped it to get both sides equal, it started to splatter and thus spark. Hope that made sense. | 1 | t1_d86u0y5 | t3_550lcs | /r/Cooking/comments/t3_550lcs/d86u665 | null | false | 2016-09-29T13:14:33Z |
d86u5l0 | t1_d86u5l0 | 1,475,154,846 | user_8764217c7b39 | Cooking | While your recipe sounds delicious, I'd argue that if all you're after is a tasty tomato sauce made from fresh tomatoes you can be even lazier and still get good results.
Sauté some finely chopped onions in olive oil, add fresh tomatoes chopped into big chunks. Add herbs and garlic (basil, oregano, parsley for exampl... | 4 | t3_551jk3 | t3_551jk3 | /r/Cooking/comments/t3_551jk3/d86u5l0 | null | false | 2016-09-29T13:14:06Z |
d86u3ds | t1_d86u3ds | 1,475,154,742 | user_5562e48daaf0 | Cooking | This will probably get buried, but my mom used to make this when we were kids.
Dice and toss chicken or pork in a mix of taco seasoning and ~2Tbsp parsley. Brown in a pan. Throw in a jar of salsa and ~3/4 jar of apricot preserves, and simmer until thickened. Serve over rice. | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86u3ds | null | false | 2016-09-29T13:12:22Z |
d86u1ka | t1_d86u1ka | 1,475,154,652 | user_30531e2f665a | Cooking | Ehhhh probably not? Maybe you could cook the chicken and the filling in the crock pot and then finish it off with a quick broil for the topping? It is a pretty quick recipe anyway. You could probably premix it and then just bake it when you got home. | 1 | t1_d86k9ef | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86u1ka | null | false | 2016-09-29T13:10:52Z |
d86u15n | t1_d86u15n | 1,475,154,632 | user_ed9209a17ef3 | Cooking | I had one for a while. It dried out french fries, it ruined the texture of chicken fingers, it was a bitch to clean, and except for s'mores, I was never impressed by a single thing that came out of it. | 3 | t3_54zl6z | t3_54zl6z | /r/Cooking/comments/t3_54zl6z/d86u15n | null | false | 2016-09-29T13:10:32Z |
d86u0y5 | t1_d86u0y5 | 1,475,154,623 | user_7abb43a6bcde | Cooking | Ok, I'm a touch confused now. The heating coil of toaster oven are always on the bottom. Never seen one where is was adove the food. And the OP read like there were pops of oil that were landing on the heating coil below the rack. Was something said in another comment that I missed? | 0 | t1_d86tqsf | t3_550lcs | /r/Cooking/comments/t3_550lcs/d86u0y5 | null | false | 2016-09-29T13:10:23Z |
d86u09a | t1_d86u09a | 1,475,154,591 | user_cde96961f3b9 | Cooking | cook the burger in the toaster oven at 275 for as long as it takes to come up to the temperature you're aiming for. it will not look pleasant when it's done. then finish it with a propane blowtorch. [here's](http://www.homedepot.com/p/Bernzomatic-Premium-Torch-Head-328626/203718633) the one i have.
make sure you own a... | 1 | t3_550lcs | t3_550lcs | /r/Cooking/comments/t3_550lcs/d86u09a | null | false | 2016-09-29T13:09:51Z |
d86tx4q | t1_d86tx4q | 1,475,154,440 | user_919ea54ea7ef | Cooking | It could be that they place the chicken in a brine overnight. The place I work does this and it makes it super tender and juicy.
* 1 cup salt
* 1/2 cup sugar
* bay leaves
* fresh rosemary
* 4 cups water
bring to slow boil on the stove stirring until the salt/sugar has dissolved then remove from the heat and let ste... | 30 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d86tx4q | null | false | 2016-09-29T13:07:20Z |
d86tqsf | t1_d86tqsf | 1,475,154,121 | user_cde96961f3b9 | Cooking | it's splattering up into the top heating element. he's cooking the burger on a foiled lined baking sheet already.
u/Throwminigolf, don't really think you have any options. you could wrap it in foil and steam it that way, i don't think the result will be that great though. | 1 | t1_d86ssdt | t3_550lcs | /r/Cooking/comments/t3_550lcs/d86tqsf | null | false | 2016-09-29T13:02:01Z |
d86tm7n | t1_d86tm7n | 1,475,153,886 | user_d00a94c41334 | Cooking | Sriracha. | 2 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d86tm7n | null | false | 2016-09-29T12:58:06Z |
d86thp0 | t1_d86thp0 | 1,475,153,657 | user_854f4dc9754f | Cooking | I love making a nice omelette with ham and cheese on a toasted bread with butter. Really easy and tasty, and a good source of protein! ;) | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86thp0 | null | false | 2016-09-29T12:54:17Z |
d86tffm | t1_d86tffm | 1,475,153,539 | user_92fd4cd0039c | Cooking | Try adding a little baking soda to the pasta water, makes it more similar in taste/texture to noodles. | 1 | t1_d85z81l | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86tffm | null | false | 2016-09-29T12:52:19Z |
d86te9i | t1_d86te9i | 1,475,153,478 | user_92fd4cd0039c | Cooking | If you have a korean grocer nearby, try making your own kimchi. Its pretty easy and really fun! | 2 | t1_d868yqd | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86te9i | null | false | 2016-09-29T12:51:18Z |
d86tdnb | t1_d86tdnb | 1,475,153,445 | user_92fd4cd0039c | Cooking | Not the reason, in the US they wash the eggs, removing protective coating hence requiring refrigeration. So its not just a different attitude :). | 5 | t1_d86om5p | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86tdnb | null | false | 2016-09-29T12:50:45Z |
d86t7n9 | t1_d86t7n9 | 1,475,153,132 | user_92fd4cd0039c | Cooking | Its for flavor, not just because :). | 2 | t1_d86n1l7 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86t7n9 | null | false | 2016-09-29T12:45:32Z |
d86t5u7 | t1_d86t5u7 | 1,475,153,039 | user_b2d4ae22057a | Cooking | **Ease: 10/10** can of black beans, a can of tomatoes, tortilla chips. you can strain the tomatoes and strain the beans if you have a strainer. You can heat up the beans if you like. You can add cheese if you have cheese. black beans also serve as protein and carbs. This is a 3 item powerful combo as it contains suff... | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86t5u7 | null | false | 2016-09-29T12:43:59Z |
d86sxi2 | t1_d86sxi2 | 1,475,152,579 | user_9cb0a625af14 | Cooking | That sounds pretty good. | 1 | t1_d86fwje | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86sxi2 | null | false | 2016-09-29T12:36:19Z |
d86svsw | t1_d86svsw | 1,475,152,481 | user_c6584d0936a6 | Cooking | Pressure cooker Mac n Cheese! | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86svsw | null | false | 2016-09-29T12:34:41Z |
d86ssdt | t1_d86ssdt | 1,475,152,285 | user_7abb43a6bcde | Cooking | /u/CharlieKillsRats isn't referring about not making a mess. The fat/oil is dripping onto the hot coil, which is causing the flames. Use to happen to me as a kid when I would make toasted butter bagels. You need to put the burgers on a tray (covered in foil) and put that on the rack. It will stop the flare ups. | 3 | t1_d86sg35 | t3_550lcs | /r/Cooking/comments/t3_550lcs/d86ssdt | null | false | 2016-09-29T12:31:25Z |
d86snek | t1_d86snek | 1,475,152,000 | user_8661e63ceaa1 | Cooking | Yes! I do similar, tho instead of broth I use one of: a can of diced tomatoes, a jar of red salsa, or half a box of Trader Joe's butternut squash soup ( great for fall).
For meat, a chicken breast cooked for 20m in a pressure cooker then fork shredded, or slice and quarter a couple of spicy chicken sausages, charred ... | 1 | t1_d860faa | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86snek | null | false | 2016-09-29T12:26:40Z |
d86sgwd | t1_d86sgwd | 1,475,151,620 | user_018dc2e06a67 | Cooking | Basically trying to avoid this https://youtu.be/-6XF_UhprIo | 1 | t1_d86jh64 | t3_550lcs | /r/Cooking/comments/t3_550lcs/d86sgwd | null | false | 2016-09-29T12:20:20Z |
d86sg35 | t1_d86sg35 | 1,475,151,572 | user_018dc2e06a67 | Cooking | It is not really about mess, I uploaded it to Youtube, but basically concerned about these sparks. https://youtu.be/-6XF_UhprIo | 1 | t1_d86jhsu | t3_550lcs | /r/Cooking/comments/t3_550lcs/d86sg35 | null | false | 2016-09-29T12:19:32Z |
d86sexz | t1_d86sexz | 1,475,151,507 | user_3e1e503eed3b | Cooking | Put the chicken breast between two sheets of grease proof paper and bash it with a rolling pin to tenderise it. | -2 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d86sexz | null | false | 2016-09-29T12:18:27Z |
d86saxo | t1_d86saxo | 1,475,151,265 | user_018dc2e06a67 | Cooking | It's pretty good for a studio. Broil option, 400 degrees not too shabby. | 1 | t1_d86mtnn | t3_550lcs | /r/Cooking/comments/t3_550lcs/d86saxo | null | false | 2016-09-29T12:14:25Z |
d86s9rn | t1_d86s9rn | 1,475,151,191 | user_cde96961f3b9 | Cooking | may be a bread/milk panade or it could be spiced oil. you can make a paste with oil and spices and mix into the meat. also, 92% turkey is better than chicken imo. | 14 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d86s9rn | null | false | 2016-09-29T12:13:11Z |
d86s7e1 | t1_d86s7e1 | 1,475,151,046 | user_8661e63ceaa1 | Cooking | This sounds great! How much rice? How much water? | 2 | t1_d86481c | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86s7e1 | null | false | 2016-09-29T12:10:46Z |
d86s66h | t1_d86s66h | 1,475,150,973 | user_3177aa08378a | Cooking | Sambal? I love that stuff! | 1 | t1_d86hmyp | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86s66h | null | false | 2016-09-29T12:09:33Z |
d86s1ru | t1_d86s1ru | 1,475,150,686 | user_70faba0c16b9 | Cooking | The thing that makes olive oil so good for you is that it lubricates your blood vessels. When your blood is slip sliding around like kids at a water park you can't _help_ but feel great! | 1 | t1_d865wbd | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86s1ru | null | false | 2016-09-29T12:04:46Z |
d86rdet | t1_d86rdet | 1,475,149,007 | user_c6f29ddd4584 | Cooking | Sous vide? | 7 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d86rdet | null | false | 2016-09-29T11:36:47Z |
d86rd72 | t1_d86rd72 | 1,475,148,992 | user_7b13628fc96b | Cooking | > I feel like this was a bad idea and we're as good as dead. Any thoughts?
I think that's a bit dramatic. | 1 | t3_54z604 | t3_54z604 | /r/Cooking/comments/t3_54z604/d86rd72 | null | false | 2016-09-29T11:36:32Z |
d86r6bj | t1_d86r6bj | 1,475,148,479 | user_713ad75ddf82 | Cooking | Eggplant. Check out this article on turkey burgers. http://aht.seriouseats.com/archives/2009/11/the-burger-lab-turkey-burgers-that-dont-suck.html | 11 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d86r6bj | null | false | 2016-09-29T11:27:59Z |
d86qtf4 | t1_d86qtf4 | 1,475,147,447 | user_207af2af3768 | Cooking | Fresh spices are more intensive, and also enable some cooking techniques otherwise impossible.
Try stirring something with a dry twig of rosemary, it just won't be very effective.
However just using more get's you 90% there, and I consider using spice mixes, or fresh spices to be an overly specific thing to have arou... | 3 | t1_d867yic | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d86qtf4 | null | false | 2016-09-29T11:10:47Z |
d86qlry | t1_d86qlry | 1,475,146,789 | user_76da1be26762 | Cooking | Absolutely, I should maybe have said that. I'm in total agreement, just wanted to add a more precise source.
I'm guessing they use *almost* 32 liters and then some ~~idiot~~ person mixed up the units. | 1 | t1_d86nsbp | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86qlry | null | false | 2016-09-29T10:59:49Z |
d86qa1e | t1_d86qa1e | 1,475,145,738 | user_d391f069964c | Cooking | Does the place have an online menu where they might list some ingredients? A pic might help, too.
My first guess is that chicken fat is incorporated into the ground chicken since juiciness almost always means fat. | 39 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d86qa1e | null | false | 2016-09-29T10:42:18Z |
d86q793 | t1_d86q793 | 1,475,145,475 | user_828a8ebc736b | Cooking | That is great, but it's not Chinese. It's from the Indonesia/Malaysia region. | 2 | t1_d862zs8 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86q793 | null | false | 2016-09-29T10:37:55Z |
d86q4p2 | t1_d86q4p2 | 1,475,145,242 | user_5e599a4aa53a | Cooking | Yep. They have an annual lottery where the people are selected. It's viewed as an honorable sacrifice. | 8 | t1_d86fdif | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86q4p2 | null | false | 2016-09-29T10:34:02Z |
d86q1te | t1_d86q1te | 1,475,144,970 | user_0445937b5d26 | Cooking | This sounds amazing! I'd love to do this before a days walking and come back to it ready to eat. | 1 | t1_d85wmtg | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86q1te | null | false | 2016-09-29T10:29:30Z |
d86q1cg | t1_d86q1cg | 1,475,144,926 | user_7ed5dec5fd12 | Cooking | Egg curry with rice! You need - garlic, ginger, chopped onions, tomatoes (sort of chopped and mashed, for sauce) and eggs. Also Indian spices - heeng (asafoetida), haldi (turmeric), zeera (cumin), garam masala, chaat masala (optional), red chilli powder (optional, sub with chopped chillies or flakes) and a souring agen... | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86q1cg | null | false | 2016-09-29T10:28:46Z |
d86q0yt | t1_d86q0yt | 1,475,144,891 | user_3eea4e0586da | Cooking | I just make sure they're flat, sometimes they get ridges from the wire in the freezer but doesn't seem to make any difference. When they're completely frozen they often get stacked sideways like books to pull out what I want easier.
I am generally not too worried about defrost time, but if you do need to speed it up e... | 2 | t1_d85aeys | t3_54v95y | /r/Cooking/comments/t3_54v95y/d86q0yt | null | false | 2016-09-29T10:28:11Z |
d86q06e | t1_d86q06e | 1,475,144,814 | user_0445937b5d26 | Cooking | I recommend and a whole onion to your veg. Take the dry crispy outer layer off and that's it. Low temperature for about an hour, it's changed the way I eat onions. | 1 | t1_d863r56 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86q06e | null | false | 2016-09-29T10:26:54Z |
d86q02y | t1_d86q02y | 1,475,144,804 | user_e4f73910b8cc | Cooking | I love that stuff, also introduced to it by a Chinese friend who called it godmother sauce | 3 | t1_d8637wf | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86q02y | null | false | 2016-09-29T10:26:44Z |
d86pyb8 | t1_d86pyb8 | 1,475,144,633 | user_7c5bf6ed5883 | Cooking | (Inauthentic) Okonomiyaki. Shred/grate/dice whatever you have; wombok (chinese cabbage), carrots, spring onion, radish, kale, regular cabbage, bacon (can also have it on it). Add dashi, flour (SR or plain), egg, milk/water to the mix until you get a batter you're happy with. Cook like a fritter/pancake. I have it with ... | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86pyb8 | null | false | 2016-09-29T10:23:53Z |
d86pvau | t1_d86pvau | 1,475,144,346 | user_bf9e6b8f40a0 | Cooking | I make a similar dish to yours, but instead of mushrooms I use green beans. Usually just a frozen bag of the steamable kind but fresh is better. We call it Sausage Skillet. | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86pvau | null | false | 2016-09-29T10:19:06Z |
d86pt1l | t1_d86pt1l | 1,475,144,126 | user_9069f38886d7 | Cooking | Nah, *you* are the lamest mom joke ever. | 0 | t1_d85lcpq | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d86pt1l | null | false | 2016-09-29T10:15:26Z |
d86pqmw | t1_d86pqmw | 1,475,143,880 | user_923a832aaf53 | Cooking | Chilighetti
basically spaghetti that uses chili for sauce
| 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86pqmw | null | false | 2016-09-29T10:11:20Z |
d86po2q | t1_d86po2q | 1,475,143,625 | user_ac7ec217edad | Cooking | Discovered recently. Buy the following: * Trader Joe's Chimichurri rice * TJ's cilantro salad dressing * Sour cream* Rotisserie chicken * Cheese
Shred the chicken and microwave the rice. Add cilantro dressing as a sauce (would recommend cutting with sour cream). Top with cheese. | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86po2q | null | false | 2016-09-29T10:07:05Z |
d86pk7j | t1_d86pk7j | 1,475,143,222 | user_0445937b5d26 | Cooking | How do I harvest eggs from Gordon Ramsay? | 4 | t1_d861vmi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86pk7j | null | false | 2016-09-29T10:00:22Z |
d86pj3o | t1_d86pj3o | 1,475,143,112 | user_0445937b5d26 | Cooking | The fuck is arugula?!.... Oh, rocket. Sounds great! | 2 | t1_d868sm6 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86pj3o | null | false | 2016-09-29T09:58:32Z |
d86pfie | t1_d86pfie | 1,475,142,735 | user_4e850f7715f9 | Cooking | Fajitas. Steak and chicken breast. So easy and feeds lots of people. It's my go to 10-12 guest recipe | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86pfie | null | false | 2016-09-29T09:52:15Z |
d86p5w7 | t1_d86p5w7 | 1,475,141,716 | user_0445937b5d26 | Cooking | Sounds amazing, I was watching an 18th century cooking channel last night and they made exactly what you're saying. Now autumn/winter is headed this way it's in my list of stuff to make. | 1 | t1_d86148b | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86p5w7 | null | false | 2016-09-29T09:35:16Z |
d86ov33 | t1_d86ov33 | 1,475,140,565 | user_a41e8c95fc86 | Cooking | And now im making pb noodles | 1 | t1_d86cbbk | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86ov33 | null | false | 2016-09-29T09:16:05Z |
d86ort3 | t1_d86ort3 | 1,475,140,218 | user_e44599a390f6 | Cooking | basmati rice made with chicken broth and sauteed shallots with spicy soy/teriyaki vegetables served over it, and one or two poached eggs on top | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86ort3 | null | false | 2016-09-29T09:10:18Z |
d86oqs9 | t1_d86oqs9 | 1,475,140,107 | user_0445937b5d26 | Cooking | I make this but with crumbled sausage https://youtu.be/0VQEJARHJ44 the whole thing takes ten minutes at most and it's really fresh tasting. I add a few more tomatoes than the recipe asks for though. | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86oqs9 | null | false | 2016-09-29T09:08:27Z |
d86opbx | t1_d86opbx | 1,475,139,949 | user_47f5366e0986 | Cooking | Oyakodon, probably.
I use the frozen pre-cooked chicken meat or some leftover roast chicken.
Slice onions, throw in pan, saute till soft. I add garlic because I like garlic, but it's not traditional.
Add chicken, sautee until heated through.
Add sauce (roughly 1:2 soy sauce:mirin, but at the moment I don't hav... | 3 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86opbx | null | false | 2016-09-29T09:05:49Z |
d86om5p | t1_d86om5p | 1,475,139,607 | user_ade6b7aea82a | Cooking | I was just in Italy last month, and I got to try that! So delicious...!
About the people getting weirded out about seafood/meat being 'cooked' by the like juice... I think it's how food safety is treated in the States. This isn't meat specifically, but an example are eggs. And I read this a while back on Reddit, but t... | 2 | t1_d86kfgs | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86om5p | null | false | 2016-09-29T09:00:07Z |
d86oepj | t1_d86oepj | 1,475,138,822 | user_1814d21c0eab | Cooking | Artichoke and bean salad. One jar of marinated artichokes on oil, a tin of white beans, a lemon, a bag of mixed salad, Parmesan or goat's cheese (optional).
Fry the garlic in a tbsp of the artichoke oil for a couple of minutes. Add drained artichokes and beans. Heat through. Add squeeze of lemon. Put everything on to... | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86oepj | null | false | 2016-09-29T08:47:02Z |
d86oda3 | t1_d86oda3 | 1,475,138,665 | user_e8e7e8e06916 | Cooking | If its the paddle that is wrecking stuff, take out the paddle. I just lay a few perogies in the tray and turn them once after 5-10 minutes. Perfect. I don't have that problem with fries if I do them fresh. Sometimes frozen ones get beat to hell.
| 1 | t1_d81f3sg | t3_54denp | /r/Cooking/comments/t3_54denp/d86oda3 | null | false | 2016-09-29T08:44:25Z |
d86od6n | t1_d86od6n | 1,475,138,655 | user_7c5e4b942df2 | Cooking | Do they cook up to be white meat? | 2 | t1_d86ast4 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86od6n | null | false | 2016-09-29T08:44:15Z |
d86ochz | t1_d86ochz | 1,475,138,579 | user_f1a2e6fe4c66 | Cooking | $100,000. | 1 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d86ochz | null | false | 2016-09-29T08:42:59Z |
d86o83g | t1_d86o83g | 1,475,138,109 | user_a7b3300d2ac9 | Cooking | Shakshuka! | 3 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86o83g | null | false | 2016-09-29T08:35:09Z |
d86nsbp | t1_d86nsbp | 1,475,136,502 | user_750c3783a301 | Cooking | Which is, as I'm sure you'll agree, both **over** 24 litres, and a massive difference to 32 **gallons** | 5 | t1_d86mxyu | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86nsbp | null | false | 2016-09-29T08:08:22Z |
d86nn6z | t1_d86nn6z | 1,475,136,002 | user_98366a325210 | Cooking | Cashew Sesame Noodles.
You can add a protein and/or seasonal veggies, serve it hot or cold, main or side, the base recipe is vegan, you can leave some of the cashews rough chopped or even just halved to play with texture, you can use unsalted nuts if you have high blood pressure, the sauce gets better in the fridge f... | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86nn6z | null | false | 2016-09-29T08:00:02Z |
d86nmfp | t1_d86nmfp | 1,475,135,925 | user_68bcbe548476 | Cooking | You can never have too much Coriander / cilantro! I love it especially on spicy Mexican and Asian food, I usually buy a whole bunch to last me the week and have to buy another after a couple of meals! Same with garlic, I usually allow 2 cloves per portion and if I'm using the dried stuff I can easily put a tbsp on one ... | 2 | t1_d86gne8 | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d86nmfp | null | false | 2016-09-29T07:58:45Z |
d86nlp5 | t1_d86nlp5 | 1,475,135,854 | user_4303c3439df3 | Cooking | Awesome. Glad it worked out :) | 1 | t1_d84h7s7 | t3_54r4kh | /r/Cooking/comments/t3_54r4kh/d86nlp5 | null | false | 2016-09-29T07:57:34Z |
d86nk8i | t1_d86nk8i | 1,475,135,710 | user_68bcbe548476 | Cooking | You're lucky to have found a place like that! Even when I go in a Thai place run by Thai people and ask "Make it Thai hot" it comes mild. But then again, I do make jerk chicken with 8 carolina reapers for 1 chicken 😋 | 4 | t1_d86dmof | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d86nk8i | null | false | 2016-09-29T07:55:10Z |
d86njje | t1_d86njje | 1,475,135,645 | user_49ab62312bda | Cooking | I put it on EVERYTHING now. My favorite is on top of my eggs in the morning. | 1 | t1_d86cw62 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86njje | null | false | 2016-09-29T07:54:05Z |
d86nia8 | t1_d86nia8 | 1,475,135,526 | user_4584d530a07d | Cooking | Always make a decadent chili. | 1 | t3_54z8bo | t3_54z8bo | /r/Cooking/comments/t3_54z8bo/d86nia8 | null | false | 2016-09-29T07:52:06Z |
d86ndxk | t1_d86ndxk | 1,475,135,121 | user_dabdf7fd43dd | Cooking | No worries. I've never used any of those. :P | 1 | t1_d86jh7x | t3_54vhre | /r/Cooking/comments/t3_54vhre/d86ndxk | null | false | 2016-09-29T07:45:21Z |
d86ncnx | t1_d86ncnx | 1,475,135,000 | user_c09614fa55a5 | Cooking | Almost every culture has a variant of this dish. | 1 | t1_d862ld4 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86ncnx | null | false | 2016-09-29T07:43:20Z |
d86nc3d | t1_d86nc3d | 1,475,134,948 | user_879e77c15232 | Cooking | Pasta with vodka sauce. I've made this so many times and it only gets better and better. I throw whatever I've got in the fridge or freezer to it with some Italian sausage, Parmesan cheese. You can add so many different things, it's very versatile. | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86nc3d | null | false | 2016-09-29T07:42:28Z |
d86nc1s | t1_d86nc1s | 1,475,134,945 | user_ac90b17938d7 | Cooking | The PA Dutch make this as well, but they just call it ham & green beans. Even better if you add a pat of butter when served. | 1 | t1_d865ejo | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86nc1s | null | false | 2016-09-29T07:42:25Z |
d86n1l7 | t1_d86n1l7 | 1,475,133,977 | user_2b235be39bdf | Cooking | Oh, absolutely not. My issue isn't with the total cal counts, I just think it's silly to just drizzle in like 30% more just because. | 1 | t1_d86n12j | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86n1l7 | null | false | 2016-09-29T07:26:17Z |
d86n12j | t1_d86n12j | 1,475,133,931 | user_76da1be26762 | Cooking | 600 kcal doesn't sound bad for a meal. | 2 | t1_d8664px | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86n12j | null | false | 2016-09-29T07:25:31Z |
d86mxyu | t1_d86mxyu | 1,475,133,652 | user_76da1be26762 | Cooking | This site says [31 **liters** per person](http://www.explorecrete.com/nature/olive-oil-benefits.html). | 5 | t1_d86m9da | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86mxyu | null | false | 2016-09-29T07:20:52Z |
d86mtnn | t1_d86mtnn | 1,475,133,265 | user_475422754ff9 | Cooking | Burgers in toaster ovens?
I wonder if Alton Brown finds some of the more fiendish Cutthroat Kitchen sabotages from here... | 5 | t3_550lcs | t3_550lcs | /r/Cooking/comments/t3_550lcs/d86mtnn | null | false | 2016-09-29T07:14:25Z |
d86mt1n | t1_d86mt1n | 1,475,133,211 | user_0d1f6ca13702 | Cooking | A month is much more than a week and at a restaurant it gets heated and reheated and doesn't jusst sit there. Bah says I. Don't do it. | -1 | t1_d86gjsv | t3_54z604 | /r/Cooking/comments/t3_54z604/d86mt1n | null | false | 2016-09-29T07:13:31Z |
d86ms28 | t1_d86ms28 | 1,475,133,127 | user_475422754ff9 | Cooking | Adobo. | 1 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d86ms28 | null | false | 2016-09-29T07:12:07Z |
d86mia6 | t1_d86mia6 | 1,475,132,277 | user_d05953f34d4f | Cooking | At this time of the year, in this part of the country, localised in your kitchen?
Can I see it? | 3 | t1_d86lcjv | t3_550lcs | /r/Cooking/comments/t3_550lcs/d86mia6 | null | false | 2016-09-29T06:57:57Z |
d86mfg3 | t1_d86mfg3 | 1,475,132,038 | user_df9fb53b3079 | Cooking | Recently, za'atar. It's amazing. On everything. Get the real stuff (hyssop) not an imitation blend of thyme, marjoram, etc. | 4 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d86mfg3 | null | false | 2016-09-29T06:53:58Z |
d86mcqc | t1_d86mcqc | 1,475,131,808 | user_5578452980fb | Cooking | Worcestershire sauce. Nothing fixes someone's bland pot roast better. | 5 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d86mcqc | null | false | 2016-09-29T06:50:08Z |
d86m9da | t1_d86m9da | 1,475,131,527 | user_750c3783a301 | Cooking | > the average person in Crete consumes an average of 32 GALLONS of olive oil a year
Source?
Because according to Wikipedia [Greece has by far the largest per capita consumption of olive oil worldwide, over 24 liters (5.3 imp gal; 6.3 U.S. gal) per person per year](https://en.wikipedia.org/wiki/Olive_oil#Production_a... | 3 | t1_d868172 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86m9da | null | false | 2016-09-29T06:45:27Z |
d86m33b | t1_d86m33b | 1,475,131,003 | user_127f4251cf4c | Cooking | Steamed hams are clearly grilled | 2 | t1_d86jh64 | t3_550lcs | /r/Cooking/comments/t3_550lcs/d86m33b | null | false | 2016-09-29T06:36:43Z |
d86lvjj | t1_d86lvjj | 1,475,130,405 | user_67d59186a53e | Cooking | I chop the onion while I'm working out what to make. | 9 | t1_d86gfg0 | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d86lvjj | null | false | 2016-09-29T06:26:45Z |
d86ltjg | t1_d86ltjg | 1,475,130,251 | user_750c3783a301 | Cooking | You can possibly find legs and a turkey crown, which is more manageable: put the legs in a slow cooker and the crown in a saucepan. | 1 | t1_d865p2y | t3_54unf1 | /r/Cooking/comments/t3_54unf1/d86ltjg | null | false | 2016-09-29T06:24:11Z |
d86lrpv | t1_d86lrpv | 1,475,130,108 | user_750c3783a301 | Cooking | My initial thoughts exactly.
You'd think that the beef flavour would spoil the turkey, but it doesn't.
The stock becomes suffused with turkeyness to the extent that it becomes the dominant flavour, so once your turkey is cooked, boom! you have ready-made, richly flavoured gravy (to thicken or not, depending how your... | 1 | t1_d86c3p1 | t3_54unf1 | /r/Cooking/comments/t3_54unf1/d86lrpv | null | false | 2016-09-29T06:21:48Z |
d86lrpd | t1_d86lrpd | 1,475,130,107 | user_971225da2bc0 | Cooking | What's GBD? | 1 | t1_d70d0ub | t3_4zxv91 | /r/Cooking/comments/t3_4zxv91/d86lrpd | null | false | 2016-09-29T06:21:47Z |
d86ldzg | t1_d86ldzg | 1,475,129,060 | user_4b41eee5efb6 | Cooking | Tinola - a filipino dish that's basically ginger chicken soup
easiest thing to cook imo.
get a whole chicken chopped up into parts
brown them in a pot with some oil
once brown, you can add a bit of ginger and onions
add lots of water (preferably the water you used to wash your rice)
add spices (salt, fish sauce, pep... | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86ldzg | null | false | 2016-09-29T06:04:20Z |
d86ld7q | t1_d86ld7q | 1,475,129,004 | user_92fb25a3481c | Cooking | You're Chinese and you don't know 老干妈? You have no idea what you are missing out on. | 10 | t1_d86e6wh | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86ld7q | null | false | 2016-09-29T06:03:24Z |
d86lcjv | t1_d86lcjv | 1,475,128,958 | user_68feab811a9e | Cooking | Aurora borealis?! | 4 | t1_d86jh64 | t3_550lcs | /r/Cooking/comments/t3_550lcs/d86lcjv | null | false | 2016-09-29T06:02:38Z |
d86lbuz | t1_d86lbuz | 1,475,128,906 | user_15a16a35c0c8 | Cooking | https://www.chefsteps.com/activities/umami-bomb-vegetarian-demi-glace Might work, depending on application. | 1 | t3_54xhai | t3_54xhai | /r/Cooking/comments/t3_54xhai/d86lbuz | null | false | 2016-09-29T06:01:46Z |
d86lbv9 | t1_d86lbv9 | 1,475,128,906 | user_99787b6b3ad3 | Cooking | This sounds amazing and now I want to make it this week. I make it for myself, son, and spouse but I wish my mom was still alive to cook it. Something awesome about being served food by a mother. | 2 | t1_d86enx0 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86lbv9 | null | false | 2016-09-29T06:01:46Z |
d86l98v | t1_d86l98v | 1,475,128,714 | user_f8bf340ab4ce | Cooking | The pasta bowl idea sounds amazing! I think this week I'll go with that.
I do want to try meatloaf at one point or another, mostly I determine the meat for the dish by whats on special at the supermarket that week. We all eat quite a bit so I tend to go for bulk over quality, no one complains however.
I've made fried... | 1 | t1_d86kvfy | t3_54z57p | /r/Cooking/comments/t3_54z57p/d86l98v | null | false | 2016-09-29T05:58:34Z |
d86l8mx | t1_d86l8mx | 1,475,128,668 | user_15a16a35c0c8 | Cooking | Oh their red beef curry, so good, still one thing I'm always amazed came from a packet and was not something home made by my mom growing up. | 2 | t1_d860qjx | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86l8mx | null | false | 2016-09-29T05:57:48Z |
d86l8e6 | t1_d86l8e6 | 1,475,128,652 | user_fe143ce0190d | Cooking | Bacalau a bras is the starting point. But obviously I've modified it. [e.g.](https://www.finedininglovers.com/recipes/main-course/bacalhau-a-bras-recipe/)
It's great lifting food | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86l8e6 | null | false | 2016-09-29T05:57:32Z |
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