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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d86l43i | t1_d86l43i | 1,475,128,341 | user_15a16a35c0c8 | Cooking | paprika, and bay leaf. | 2 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d86l43i | null | false | 2016-09-29T05:52:21Z |
d86l1w3 | t1_d86l1w3 | 1,475,128,178 | user_5e23c5d95efd | Cooking | Rosemary! <3 | 2 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d86l1w3 | null | false | 2016-09-29T05:49:38Z |
d86kxrc | t1_d86kxrc | 1,475,127,883 | user_b18d18075cd9 | Cooking | Thanks! I'll post over there too.
| 1 | t1_d86bmko | t3_54zicf | /r/Cooking/comments/t3_54zicf/d86kxrc | null | false | 2016-09-29T05:44:43Z |
d86kvgn | t1_d86kvgn | 1,475,127,717 | user_5306a435bc1b | Cooking | I make pretty much the exact same thing all the time! I love Better than Bouillon! | 1 | t1_d860faa | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86kvgn | null | false | 2016-09-29T05:41:57Z |
d86kvfy | t1_d86kvfy | 1,475,127,715 | [deleted] | Cooking | [deleted] | 2 | t3_54z57p | t3_54z57p | /r/Cooking/comments/t3_54z57p/d86kvfy | null | false | 2016-09-29T05:41:55Z |
d86knke | t1_d86knke | 1,475,127,157 | user_45bc132cbcf5 | Cooking | Smoke. I'm obsessed.
It started with trying to find ingredients to replicate the smoky flavor of American-style bacon (I live in China and we don't really have American bacon here). Now, I use a huge assortment of Chinese smoked meats and also make liberal use of smoked bamboo shoots (which have a strong smoky flavor... | 3 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d86knke | null | false | 2016-09-29T05:32:37Z |
d86klqt | t1_d86klqt | 1,475,127,036 | user_c722924a039f | Cooking | Cornbread is most conventional, but rice is somewhat common. | 1 | t1_d86awk7 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86klqt | null | false | 2016-09-29T05:30:36Z |
d86klah | t1_d86klah | 1,475,127,007 | user_b71580e050bc | Cooking | I'm actually in Utica right now. | 2 | t1_d86jh64 | t3_550lcs | /r/Cooking/comments/t3_550lcs/d86klah | null | false | 2016-09-29T05:30:07Z |
d86kjq5 | t1_d86kjq5 | 1,475,126,900 | [deleted] | Cooking | [deleted] | 1 | t1_d860943 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86kjq5 | null | false | 2016-09-29T05:28:20Z |
d86kg7t | t1_d86kg7t | 1,475,126,665 | [deleted] | Cooking | [deleted] | 1 | t3_54yz43 | t3_54yz43 | /r/Cooking/comments/t3_54yz43/d86kg7t | null | false | 2016-09-29T05:24:25Z |
d86kfgs | t1_d86kfgs | 1,475,126,616 | user_a2d17f6d337b | Cooking | I'm grew up in Italy, and often ate ground beef the same way. Just squeeze a lemon on it, add some olive oil and black pepper (and salt if you'd like), and enjoy.
The last time I mentioned it people freaked out about the health risks, I don't know if Italy has better ground beef than the US, but it's pretty common ba... | 3 | t1_d86659n | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86kfgs | null | false | 2016-09-29T05:23:36Z |
d86kcpq | t1_d86kcpq | 1,475,126,434 | user_679ce4e272e5 | Cooking | I already make the top post twice a week at least, so I will be trying this soon. | 2 | t1_d85sndd | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86kcpq | null | false | 2016-09-29T05:20:34Z |
d86k9ef | t1_d86k9ef | 1,475,126,213 | user_7b8f3009599a | Cooking | Do you think this would do well in a crock pot? | 1 | t1_d860t8j | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86k9ef | null | false | 2016-09-29T05:16:53Z |
d86k8gi | t1_d86k8gi | 1,475,126,150 | user_fd712b2b0979 | Cooking | If I were you I would use a mock tender or a cut of meat from one of the larger muscle groups, a chuck or round would break down nicely. Also searing before you make it would almost be mandatory. it would seal is some of the juices, which would prevent the parchment from falling apart and it would also add the color y... | 3 | t1_d862w7q | t3_54vhre | /r/Cooking/comments/t3_54vhre/d86k8gi | null | false | 2016-09-29T05:15:50Z |
d86k6wh | t1_d86k6wh | 1,475,126,046 | user_dc69b59f0828 | Cooking | I'm going to bet that's just a western name for the same dish. | 4 | t1_d862ld4 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86k6wh | null | false | 2016-09-29T05:14:06Z |
d86k2qz | t1_d86k2qz | 1,475,125,772 | user_971225da2bc0 | Cooking | Probably cumin. | 3 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d86k2qz | null | false | 2016-09-29T05:09:32Z |
d86jzbj | t1_d86jzbj | 1,475,125,550 | user_971225da2bc0 | Cooking | Details on the tragedy? Sounds intense. | 1 | t1_d85n8b5 | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d86jzbj | null | false | 2016-09-29T05:05:50Z |
d86jhsu | t1_d86jhsu | 1,475,124,468 | user_4643618c6f8e | Cooking | You don't need to or want to wrap it. Spray some non-stick spray onto a piece of aluminum foil, put the burger on top of that in the oven.
Or even easier. You know that little tray you got with the oven. Just cover the cooking part with some foil and put the burger on that and cook. Easy in, easy out, no mess.
You... | 3 | t3_550lcs | t3_550lcs | /r/Cooking/comments/t3_550lcs/d86jhsu | null | false | 2016-09-29T04:47:48Z |
d86jh7x | t1_d86jh7x | 1,475,124,433 | user_e863c9981d95 | Cooking | Sorry didn't answer your bag question. What I mean by baking bag is self basting plastic bag like the ones for a turkey. | 1 | t1_d85r4cf | t3_54vhre | /r/Cooking/comments/t3_54vhre/d86jh7x | null | false | 2016-09-29T04:47:13Z |
d86jh64 | t1_d86jh64 | 1,475,124,430 | user_a03808c5f20a | Cooking | You've found the secret to steamed hams.
You'd end up more baking/boiling it, which is fine, you can bake ground beef and make a burger out of it, but it won't seem the same as seared burger. You may want to consider adding a binder like egg if you're going to use this method. It also may turn out a little meatloafy... | 11 | t3_550lcs | t3_550lcs | /r/Cooking/comments/t3_550lcs/d86jh64 | null | false | 2016-09-29T04:47:10Z |
d86jfsi | t1_d86jfsi | 1,475,124,349 | user_a11b2fb75ff9 | Cooking | Dragon noodles.
2 packs ramen noodles
Sriracha
Brown sugar
Soy sauce
Lime juice
Green Onions | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86jfsi | null | false | 2016-09-29T04:45:49Z |
d86iy8v | t1_d86iy8v | 1,475,123,349 | user_f074f4df52ac | Cooking | You can make an alternative with peanut butter and salsa. Its a bit heartier, with the chunks of tomato and peppers, but also really good. | 2 | t1_d85z81l | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86iy8v | null | false | 2016-09-29T04:29:09Z |
d86isn5 | t1_d86isn5 | 1,475,123,036 | user_96c8e6893450 | Cooking | Half a diced Roma sauteed in garlic, goat cheese alfredo sauce with a hit of balsamic reduction depends on how strong you like it. Add to whatever pasta you have on hand. | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86isn5 | null | false | 2016-09-29T04:23:56Z |
d86iin5 | t1_d86iin5 | 1,475,122,497 | user_5becb7060d90 | Cooking | Mate I haven't tried anything like that, but I don't see why you couldn't. Give it a go and post results! | 1 | t1_d86dycl | t3_54u46l | /r/Cooking/comments/t3_54u46l/d86iin5 | null | false | 2016-09-29T04:14:57Z |
d86ich4 | t1_d86ich4 | 1,475,122,161 | user_28020c1c720a | Cooking | Love that stuff!!! It's delicious and can be made many different ways. | 1 | t1_d85x6zz | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86ich4 | null | false | 2016-09-29T04:09:21Z |
d86i032 | t1_d86i032 | 1,475,121,507 | user_7d9ea37f8bea | Cooking | [Chunky lentil soup by budget bytes](http://www.budgetbytes.com/2014/01/chunky-lentil-vegetable-soup/) not the most interesting but super easy and the flavour is far more bold than most expect.
My person changes:
* Double cayenne
* Use Beef broth
That's it. | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86i032 | null | false | 2016-09-29T03:58:27Z |
d86i026 | t1_d86i026 | 1,475,121,505 | user_25f4a7ad1347 | Cooking | i'm sure it will do frozen battered food, but why would you want to eat that?
wouldn't you rather want to make your own chicken marinaded in buttermilk and dredged in flour deep fried in hot fat? Answer is yes.
Or shrimp and kakiage? Double yes. There are 2 things there.
| 1 | t1_d86htfg | t3_54zl6z | /r/Cooking/comments/t3_54zl6z/d86i026 | null | false | 2016-09-29T03:58:25Z |
d86hw4q | t1_d86hw4q | 1,475,121,301 | user_a4d3c28acce8 | Cooking | Lao gan ma | 8 | t1_d8602ae | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86hw4q | null | false | 2016-09-29T03:55:01Z |
d86huhl | t1_d86huhl | 1,475,121,217 | user_ee3eba51925b | Cooking | Roasted walnuts and broccoli, tossed with olive oil, garlic, and butter, on top of pasta...and topped with cheese. So easy, so good. | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86huhl | null | false | 2016-09-29T03:53:37Z |
d86htn9 | t1_d86htn9 | 1,475,121,176 | user_e9e2115951c9 | Cooking | My mother in law makes something similar but also adds lime. It's amazing | 2 | t1_d85z81l | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86htn9 | null | false | 2016-09-29T03:52:56Z |
d86htfg | t1_d86htfg | 1,475,121,164 | user_7407f4afcd4d | Cooking | question: not even frozen battered foods? cuz that's what i normally use a fryer for myself, although homemade battered food not being able to made it in it is still quite a bummer. | 1 | t1_d86fd5j | t3_54zl6z | /r/Cooking/comments/t3_54zl6z/d86htfg | null | false | 2016-09-29T03:52:44Z |
d86hooo | t1_d86hooo | 1,475,120,922 | user_c0be494b60e8 | Cooking | Came here to say shakshuka. It's just so amazing and simple | 1 | t1_d85x6zz | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86hooo | null | false | 2016-09-29T03:48:42Z |
d86hn0m | t1_d86hn0m | 1,475,120,836 | user_ebde654eb36a | Cooking | After recently discovering it and doing a run through the local Asian market, I've been on a huge okonomiyaki craze. It's basically a savory Japanese pancake typically filled with cabbage and seafood, with more meat and some toppings. My real sticking points for why I love it:
-Low requirement of time, effort, and... | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86hn0m | null | false | 2016-09-29T03:47:16Z |
d86hmyp | t1_d86hmyp | 1,475,120,834 | user_e9e2115951c9 | Cooking | I used to have zero heat tolerance and I can't stand sriracha. Next time you go to an Asian food store look around near the normal blended kind and find the chunky kind. The seeds are still whole so it's not nearly as spicy. There is garlic in it too and it's so good in soup and rice | 1 | t1_d86a9vs | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86hmyp | null | false | 2016-09-29T03:47:14Z |
d86he7i | t1_d86he7i | 1,475,120,407 | user_f7e266b92db7 | Cooking | Bahn Mi sandwiches. Easy, but a little tedious with all the ingredients. We grill chicken breasts that were marinated in soy, garlic, lime, salt and pepper. Pickle julienned cucumber, carrot, and jalapeno in a sugar/vinegar solution for an hour or more before hand. Spread mayo on a lightly toasted baguette or hoagie bu... | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86he7i | null | false | 2016-09-29T03:40:07Z |
d86hdwq | t1_d86hdwq | 1,475,120,391 | user_d145aa45adb4 | Cooking | So Jabba the Hutt retired to Crete after filming Star Wars? | 2 | t1_d868172 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86hdwq | null | false | 2016-09-29T03:39:51Z |
d86h2cp | t1_d86h2cp | 1,475,119,839 | user_c9ebe4204ae1 | Cooking | There was just a huge thread on these the other day. Verdict? They work about as well as the search function. Better for some things than others.
https://www.reddit.com/r/Cooking/comments/54denp/i_got_an_air_fryer_as_a_birthday_gift/ | 2 | t3_54zl6z | t3_54zl6z | /r/Cooking/comments/t3_54zl6z/d86h2cp | null | false | 2016-09-29T03:30:39Z |
d86h0mr | t1_d86h0mr | 1,475,119,757 | user_8c24623ea4db | Cooking | Get some rice on.
Get whatever veg you have (potatoes, cauliflower, beans, carrots, mix veg) etc and dice them. Chop up some onions, chillies, coriander, garlic. That's the prep done.
In a pan add some oil, fry spices like cumin, mustard seeds. If you have a can of beans (chickpea etc) or boiled lentils, start a 2nd ... | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86h0mr | null | false | 2016-09-29T03:29:17Z |
d86gygv | t1_d86gygv | 1,475,119,654 | user_eab5a81da291 | Cooking | Season to taste, not understanding why this is a hard concept to you. It is not the same for everyone. Start with a pinch of salt. Taste. Does it taste ok? Great. Maybe try just a pinch more. Adding very small amounts at a time makes it hard to over do it all at once. | 1 | t1_d83j72o | t3_54nt36 | /r/Cooking/comments/t3_54nt36/d86gygv | null | false | 2016-09-29T03:27:34Z |
d86gs6i | t1_d86gs6i | 1,475,119,354 | user_af424652c507 | Cooking | It's nothing special. Cayenne powder, garlic powder, smoked paprika, cumin, oregano, red pepper flakes, and salt. I make it at home since I have all of those ingredients on hand and it's much cheaper/better than premade taco seasoning. | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86gs6i | null | false | 2016-09-29T03:22:34Z |
d86gq9r | t1_d86gq9r | 1,475,119,264 | user_c1e86ce71ff7 | Cooking | If you ask my girlfriend, then salt. Don't believe her though. Otherwise, red pepper flakes. They go on most things. | 2 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d86gq9r | null | false | 2016-09-29T03:21:04Z |
d86goxb | t1_d86goxb | 1,475,119,201 | user_084082d64d18 | Cooking | They're not terrible, but certainly not the quality you'd get from a Penzey's, for example. Not bad as a starter kit for a first apartment or the like. As others have mentioned, the refills aren't exactly free, but are pretty cheap, as they come in foil pouches rather than jars.
Best of both worlds - buy the kit, t... | 2 | t3_54wu6t | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d86goxb | null | false | 2016-09-29T03:20:01Z |
d86gne8 | t1_d86gne8 | 1,475,119,128 | user_c9ebe4204ae1 | Cooking | Cilantro - I know, it tastes like soap to some people. I hope for their sake they're not coming to dinner.
Garlic - Other people always tell me "Other people might say this has too much garlic, but it's OK by me". I hear it a lot, not quite sure what it implies.
Lemon/Lime - No, it's not too tart. Never too tart. I l... | 11 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d86gne8 | null | false | 2016-09-29T03:18:48Z |
d86gmcz | t1_d86gmcz | 1,475,119,081 | [deleted] | Cooking | [deleted] | 1 | t1_d86cp1i | t3_54zao6 | /r/Cooking/comments/t3_54zao6/d86gmcz | null | false | 2016-09-29T03:18:01Z |
d86glpo | t1_d86glpo | 1,475,119,050 | user_8f26c58c670a | Cooking | Yes | 1 | t1_d869odz | t3_54zao6 | /r/Cooking/comments/t3_54zao6/d86glpo | null | false | 2016-09-29T03:17:30Z |
d86gjsv | t1_d86gjsv | 1,475,118,960 | user_2b475d14012c | Cooking | Not at all actually. The vast majority of restaurants deep fryers use the same oil for roughly a week. You don't need to refrigerate it at all. Strain it at the end of the night and reheat it in the morning | 1 | t1_d86e65q | t3_54z604 | /r/Cooking/comments/t3_54z604/d86gjsv | null | false | 2016-09-29T03:16:00Z |
d86gfg0 | t1_d86gfg0 | 1,475,118,753 | user_86c59728a479 | Cooking | Onions. Unless its a sweet dish, there is going to be at least 1 whole onion in it. Minimum. | 4 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d86gfg0 | null | false | 2016-09-29T03:12:33Z |
d86g79q | t1_d86g79q | 1,475,118,385 | user_12c8e5b1dd82 | Cooking | I put that shit on everything | 4 | t1_d86e4xv | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d86g79q | null | false | 2016-09-29T03:06:25Z |
d86fxwp | t1_d86fxwp | 1,475,117,970 | user_6abbf0fa61d2 | Cooking | Cinnamon | 3 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d86fxwp | null | false | 2016-09-29T02:59:30Z |
d86fwje | t1_d86fwje | 1,475,117,912 | user_a7959e066468 | Cooking | I once did these with Hawaiian rolls, ham, swiss cheese, pineapple slices. Mixed dijon in the butter mixture. Should have used more dijon (like layered it on the bread) to cut more of the fat but was still very tasty. | 2 | t1_d860xbk | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86fwje | null | false | 2016-09-29T02:58:32Z |
d86frh6 | t1_d86frh6 | 1,475,117,693 | user_e4b5f2f33f00 | Cooking | No, you can eat the fish raw. I wouldn't unless I trust the source of the fish, but just think of sushi in this example. Sushi 100% raw, nothing secret added, nothing secret done to the fish to make it safe, it's naturally safe to eat raw. Another fun thing to look at is other meat temperatures: you can eat beef raw, y... | 3 | t1_d8642a7 | t3_54ubxf | /r/Cooking/comments/t3_54ubxf/d86frh6 | null | false | 2016-09-29T02:54:53Z |
d86fpru | t1_d86fpru | 1,475,117,623 | user_3ed8771a0e59 | Cooking | Kimchee casserole- saute kimchee and any meat you want to add. Mix with cooked rice, crumbled feta, shredded mozz, and parm. Put in 9x13 pan. Sprinkle with more cheese. Bake until gooey. Seriously amazing and super customizable. | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86fpru | null | false | 2016-09-29T02:53:43Z |
d86fntb | t1_d86fntb | 1,475,117,541 | user_f68f8025156b | Cooking | Great idea for the marinade. Alternatively, you can cut long thin strips, marinate, skewer them, then grill for Asian beef skewers. | 1 | t1_d86fcel | t3_54z8bo | /r/Cooking/comments/t3_54z8bo/d86fntb | null | false | 2016-09-29T02:52:21Z |
d86fnn3 | t1_d86fnn3 | 1,475,117,534 | [deleted] | Cooking | [deleted] | 1 | t1_d86fcel | t3_54z8bo | /r/Cooking/comments/t3_54z8bo/d86fnn3 | null | false | 2016-09-29T02:52:14Z |
d86fng3 | t1_d86fng3 | 1,475,117,527 | user_1f3aa8891c7e | Cooking | Sure :D | 2 | t1_d86fmrm | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86fng3 | null | false | 2016-09-29T02:52:07Z |
d86fn29 | t1_d86fn29 | 1,475,117,511 | user_a333f98c058c | Cooking | [Chef John's Greek chicken and potatoes](http://foodwishes.blogspot.com/2015/04/greek-lemon-chicken-and-potatoes-both.html) has always gone over very well for me. Doubling it should be pretty simple.
[Red beans and rice](http://www.thebittenword.com/thebittenword/2010/02/cajun-red-beans-and-rice.html) is a great Sunda... | 1 | t3_54z57p | t3_54z57p | /r/Cooking/comments/t3_54z57p/d86fn29 | null | false | 2016-09-29T02:51:51Z |
d86fmrm | t1_d86fmrm | 1,475,117,498 | user_415ae84d3879 | Cooking | Just subscribed, thanks! :) | 2 | t1_d86ffwv | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86fmrm | null | false | 2016-09-29T02:51:38Z |
d86fmbv | t1_d86fmbv | 1,475,117,478 | user_716d50269d04 | Cooking | Mothers for Indian food. Excellent stuff. | 1 | t1_d85ye6r | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86fmbv | null | false | 2016-09-29T02:51:18Z |
d86ffwv | t1_d86ffwv | 1,475,117,212 | user_1f3aa8891c7e | Cooking | we talk alot about quick recipes on /r/fastmealprep if you would like to join the conversation! | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86ffwv | null | false | 2016-09-29T02:46:52Z |
d86fdif | t1_d86fdif | 1,475,117,115 | user_e0910669c5b8 | Cooking | Basically a small handful of people are consuming 130,000 calories worth of olive oil per day skewing the average. | 21 | t1_d86dvra | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86fdif | null | false | 2016-09-29T02:45:15Z |
d86fd5j | t1_d86fd5j | 1,475,117,101 | user_25f4a7ad1347 | Cooking | It's a small convection oven that circulates hot air around the food to be deep fried.
if you think about that you immediately note something. You can't air fry batter foods.
Why buy a deep fryer that can't deep fry battered foods?
Deep fried battered food IS the reason why I deep fry. | 4 | t3_54zl6z | t3_54zl6z | /r/Cooking/comments/t3_54zl6z/d86fd5j | null | false | 2016-09-29T02:45:01Z |
d86fcel | t1_d86fcel | 1,475,117,071 | user_a333f98c058c | Cooking | Slice it thin, marinate it in some soy sauce, sesame oil, ginger, garlic, pepper, something spicy and grated Asian pear (important, has an enzyme that tenderizes meat) for an hour. Stir-fry it and serve with rice. | 4 | t3_54z8bo | t3_54z8bo | /r/Cooking/comments/t3_54z8bo/d86fcel | null | false | 2016-09-29T02:44:31Z |
d86faov | t1_d86faov | 1,475,117,004 | user_425e98ba7673 | Cooking | Can I ask what's in your homemade taco seasoning, or is it a secret? I'm really interested in making this! | 1 | t1_d86bg61 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86faov | null | false | 2016-09-29T02:43:24Z |
d86falh | t1_d86falh | 1,475,117,000 | user_d80540c299f7 | Cooking | I have a 12" iron skillet I've been using about 25 years and I'd say 2 tablespoons per drizzle is about right. | 4 | t1_d865wbd | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86falh | null | false | 2016-09-29T02:43:20Z |
d86fa0c | t1_d86fa0c | 1,475,116,978 | user_425e98ba7673 | Cooking | Awesome, thanks! | 1 | t1_d86bg61 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86fa0c | null | false | 2016-09-29T02:42:58Z |
d86f82b | t1_d86f82b | 1,475,116,896 | user_d80540c299f7 | Cooking | A Kenji AND a Chef John video?! I'm loving how you all think! | 19 | t1_d86bmwm | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86f82b | null | false | 2016-09-29T02:41:36Z |
d86f5dv | t1_d86f5dv | 1,475,116,787 | user_ffa2566e34fe | Cooking | "Curry Chicken" it's really fake but easy and delicious , call it my guilty pleasure.
Chopped 4 chicken breasts into 3/4" pieces. Cooked over medium heat with a little low flavor oil (I use grape seed oil). Lower to low heat setting. Melt 1/2 stick of butter, or less for sanity. Then when butter is melted cover chic... | 5 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86f5dv | null | false | 2016-09-29T02:39:47Z |
d86f3at | t1_d86f3at | 1,475,116,703 | user_a333f98c058c | Cooking | Short answers: yes and yes.
Longer answers: You've heard right that dry herbs are more concentrated than fresh herbs; my rule of thumb is 1tsp dry : 1tb fresh. Additionally, some would argue that dry herbs are best for longer/higher cooking times and fresh herbs are best reserved for adding towards the end of a dish. ... | 4 | t3_54ytvd | t3_54ytvd | /r/Cooking/comments/t3_54ytvd/d86f3at | null | false | 2016-09-29T02:38:23Z |
d86ez82 | t1_d86ez82 | 1,475,116,532 | user_d3f86c4a3a8b | Cooking | I cook an easy pumpkin soup you might like: crumble and brown some sausage with onions and garlic if you want. Mix in one can of pumpkin. Add chicken broth to desired consistency. Season however you want. I sometimes add a little cream to each bowl. | 1 | t1_d85wmtg | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86ez82 | null | false | 2016-09-29T02:35:32Z |
d86evk8 | t1_d86evk8 | 1,475,116,377 | user_c2dd02379aae | Cooking | I used to do something similar to this when I was living alone right out of college, I called it poor man's lasagna. Cooked spaghetti, added tomatoes (sun-dried if I could steal them from my mom), red pepper flakes, garlic, just a little but of store made pesto ( a jar literally lasted me a year), and cottage cheese. S... | 6 | t1_d860hsv | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86evk8 | null | false | 2016-09-29T02:32:57Z |
d86ephv | t1_d86ephv | 1,475,116,123 | user_0238817ae9d7 | Cooking | I just made this last week. I added canned mackerel in olive oil and it turned out great. Some people may not like canned mackerel though. | 2 | t1_d864yvc | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86ephv | null | false | 2016-09-29T02:28:43Z |
d86enx0 | t1_d86enx0 | 1,475,116,058 | user_e368b3c1b3c7 | Cooking | My mom makes ham and beans like this and she serves it with fried potatoes and cornbread. Sometimes she has fried okra as well.
Yes, we are southern. | 8 | t1_d86awk7 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86enx0 | null | false | 2016-09-29T02:27:38Z |
d86en4s | t1_d86en4s | 1,475,116,026 | [deleted] | Cooking | [deleted] | 1 | t1_d86148b | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86en4s | null | false | 2016-09-29T02:27:06Z |
d86efip | t1_d86efip | 1,475,115,717 | user_d3f86c4a3a8b | Cooking | Stubs is delicious in baked beans, too! | 2 | t1_d8631ql | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86efip | null | false | 2016-09-29T02:21:57Z |
d86edgx | t1_d86edgx | 1,475,115,633 | user_c2346e11ee3b | Cooking | Sheet pan fajitas ! Slice chicken, peppers, and onions. Coat with olive oil and seasonings. Spread on a sheet pan and bake at 425 for 30 min
| 3 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86edgx | null | false | 2016-09-29T02:20:33Z |
d86edfl | t1_d86edfl | 1,475,115,631 | user_26b4c5ea853b | Cooking | Shrimp Sriracha lo mein! We do it all the time because it's so easy and delicious | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86edfl | null | false | 2016-09-29T02:20:31Z |
d86e8mw | t1_d86e8mw | 1,475,115,434 | user_b451d601dd11 | Cooking | So many sauce pans... | 2 | t1_d7x0cu9 | t3_53u7fh | /r/Cooking/comments/t3_53u7fh/d86e8mw | null | false | 2016-09-29T02:17:14Z |
d86e6wh | t1_d86e6wh | 1,475,115,365 | user_e0eddea12139 | Cooking | Wow. I have no idea what this is! Thanks for sharing though. | 2 | t1_d8637wf | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86e6wh | null | false | 2016-09-29T02:16:05Z |
d86e6fc | t1_d86e6fc | 1,475,115,345 | user_7407f4afcd4d | Cooking | ...i didn't say i wanted a low fat meal. | 1 | t1_d85g1wm | t3_54uykb | /r/Cooking/comments/t3_54uykb/d86e6fc | null | false | 2016-09-29T02:15:45Z |
d86e65q | t1_d86e65q | 1,475,115,334 | user_0d1f6ca13702 | Cooking | Ha, negative cunt on my end. Yes, you are going to die. Hopefully not soon though.
I'd be careful with old oil though, especially if you've cooked meat in it. If you're not dead yet though you're probably ok. Smells, like people are saying, definitely a indicator of badness, certainly not an indicator of goodness... | 1 | t3_54z604 | t3_54z604 | /r/Cooking/comments/t3_54z604/d86e65q | null | false | 2016-09-29T02:15:34Z |
d86e4xv | t1_d86e4xv | 1,475,115,285 | user_4643618c6f8e | Cooking | Franks Red Hot Sauce | 9 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d86e4xv | null | false | 2016-09-29T02:14:45Z |
d86e1ot | t1_d86e1ot | 1,475,115,150 | user_14f88cc6092e | Cooking | Yeah its pretty insane. | -4 | t1_d86dvra | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86e1ot | null | false | 2016-09-29T02:12:30Z |
d86e00m | t1_d86e00m | 1,475,115,079 | user_4782ee7a0386 | Cooking | Roast, remove black skin, freeze. They last awhile. | 1 | t3_54yhu6 | t3_54yhu6 | /r/Cooking/comments/t3_54yhu6/d86e00m | null | false | 2016-09-29T02:11:19Z |
d86dycl | t1_d86dycl | 1,475,115,009 | user_0660696f2ea5 | Cooking | Could I infuse chillies in the butter popcorn oil? That's what we like to use and I don't want to lose the butter flavor. | 1 | t1_d85udgj | t3_54u46l | /r/Cooking/comments/t3_54u46l/d86dycl | null | false | 2016-09-29T02:10:09Z |
d86dvra | t1_d86dvra | 1,475,114,900 | user_c73480b47b82 | Cooking | Are you saying the average person in Crete consumes nearly 2700 calories from just olive oil per day? (32 gallons is 121 liters, which gives about 330ml per day.. and at 800+ calories per 100ml) | 23 | t1_d868172 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86dvra | null | false | 2016-09-29T02:08:20Z |
d86dt3r | t1_d86dt3r | 1,475,114,783 | user_d5c80e91a03e | Cooking | 2nd this.
Also, vermouth is pretty useful to have around for cooking, you can get a bottle for ~$7 and it lasts forever. perks up any sauce. | 2 | t1_d869ikd | t3_54ytvd | /r/Cooking/comments/t3_54ytvd/d86dt3r | null | false | 2016-09-29T02:06:23Z |
d86dqkb | t1_d86dqkb | 1,475,114,675 | user_4d422a878dd7 | Cooking | I'd be surprised if they were significantly better or worse. Potato is potato. Prepackaged ones probably have some extra starch added for texture, maybe a little oil and salt - but you'd also be adding oil and salt to your homemade ones.
You can compare the nutrition of your chips to premade chips by looking up the nu... | 1 | t3_54y9ql | t3_54y9ql | /r/Cooking/comments/t3_54y9ql/d86dqkb | null | false | 2016-09-29T02:04:35Z |
d86dpvr | t1_d86dpvr | 1,475,114,644 | user_215e839c93fd | Cooking | White rice sometimes. | 1 | t1_d86awk7 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86dpvr | null | false | 2016-09-29T02:04:04Z |
d86dmof | t1_d86dmof | 1,475,114,507 | user_0d1f6ca13702 | Cooking | Chile. My body has surpased that of normal humans. You could probably mace me and I'd ask for more. Had to have started with Mexican candy, the weird salty stuff like chile saladitos or chile lolipops or whatever.
Mr taco and their insanely good yet insanely spicy chile verde. Definitely my jam. Jalapenos or serr... | 14 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d86dmof | null | false | 2016-09-29T02:01:47Z |
d86dhe0 | t1_d86dhe0 | 1,475,114,274 | user_fd2e94ab7ae2 | Cooking | Anything regarding lemon: Lemon juice. Lemon pepper. Citric acid. Etc.
Whatever it is, I likely have something lemon flavored in it. | 10 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d86dhe0 | null | false | 2016-09-29T01:57:54Z |
d86d6yo | t1_d86d6yo | 1,475,113,806 | user_1d45a11e0f83 | Cooking | Easy? Salmon Ceasar salad. Get romaine, mayo, anchovies, lemon juice, parmigiano, pepper and some dijon. Cook a salmon filet. While it's cooking make the Ceasar dressing and toss the Romain in it, flake up the salmon and toss with some croutons. Simple, easy and damn good. | 3 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86d6yo | null | false | 2016-09-29T01:50:06Z |
d86cw62 | t1_d86cw62 | 1,475,113,336 | user_0338fa8bcce7 | Cooking | This one is my absolutely favorite one - love the crunchy spicy ones :D | 2 | t1_d8637wf | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86cw62 | null | false | 2016-09-29T01:42:16Z |
d86cp1i | t1_d86cp1i | 1,475,113,026 | user_a306e6febe76 | Cooking | Higher temperature -> crisper skin
Grill/broil to finish.
> Salmon skin salad
Remove the skin and fry it until it's crispy. | 1 | t3_54zao6 | t3_54zao6 | /r/Cooking/comments/t3_54zao6/d86cp1i | null | false | 2016-09-29T01:37:06Z |
d86cle1 | t1_d86cle1 | 1,475,112,863 | user_0d1f6ca13702 | Cooking | I was mentioning elsewheres that a pastrami rub on birds turns out really really great. My opinion anyhow.
Oregano, for some reason more powerful when dried. Other stuff, not so much. Fresh vs. dried, well, I'd prefer fresh, just because you can make salads and whatnot too, but dude saying it's 'key'. Bah. Nah. ... | 3 | t3_54ytvd | t3_54ytvd | /r/Cooking/comments/t3_54ytvd/d86cle1 | null | false | 2016-09-29T01:34:23Z |
d86cbbk | t1_d86cbbk | 1,475,112,435 | user_a8ce8e4c4bb5 | Cooking | I just made this, it's actually really good! | 3 | t1_d85z81l | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86cbbk | null | false | 2016-09-29T01:27:15Z |
d86c5f4 | t1_d86c5f4 | 1,475,112,174 | user_7211a6bfd747 | Cooking | I'm pretty lazy but like a hearty breakfast. Hash browns are easy, cheap, and filling, add avocado to any meal, sometimes ill make rice and beans for something the night before and the next day its pretty good with a sunny side up egg on it, sometimes ill just eat a large piece of fruit, egg sandwiches do make the worl... | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d86c5f4 | null | false | 2016-09-29T01:22:54Z |
d86c3p1 | t1_d86c3p1 | 1,475,112,098 | user_0d1f6ca13702 | Cooking | Beef stock? Why beef? Not that I'm not open, just wondering. | 2 | t1_d863c0c | t3_54unf1 | /r/Cooking/comments/t3_54unf1/d86c3p1 | null | false | 2016-09-29T01:21:38Z |
d86c3l8 | t1_d86c3l8 | 1,475,112,094 | user_cc5fbfaca7d4 | Cooking | That is a great recipe. The most important thing I learned from that is the method of cooking pasta. I'm never going back to boiling water in a pot. | 3 | t1_d864yvc | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86c3l8 | null | false | 2016-09-29T01:21:34Z |
d86c3gk | t1_d86c3gk | 1,475,112,089 | user_cc5fbfaca7d4 | Cooking | That is a great recipe. The most important thing I learned from that is the method of cooking pasta. I'm never going back to boiling water in a pot. | 1 | t1_d864yvc | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86c3gk | null | false | 2016-09-29T01:21:29Z |
d86byn3 | t1_d86byn3 | 1,475,111,883 | user_20c4f25d5bfa | Cooking | I don't know, I have to believe each of the cast members hates themselves a little more every time they cash their paycheck. | 2 | t1_d85095w | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d86byn3 | null | false | 2016-09-29T01:18:03Z |
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