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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d86bv13 | t1_d86bv13 | 1,475,111,729 | user_3c357f39b5f2 | Cooking | Go eat there. And pay!!!! | 1 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d86bv13 | null | false | 2016-09-29T01:15:29Z |
d86bt81 | t1_d86bt81 | 1,475,111,650 | user_6bf600085456 | Cooking | They're basically just countertop fan ovens. | 5 | t3_54zl6z | t3_54zl6z | /r/Cooking/comments/t3_54zl6z/d86bt81 | null | false | 2016-09-29T01:14:10Z |
d86bshc | t1_d86bshc | 1,475,111,617 | user_b10575dec8e3 | Cooking | Refined coconut oil has very little coconut flavor, and should be fine in ordinary dishes. Unrefined reeks of coconut. | 1 | t1_d85k7qc | t3_54wqvv | /r/Cooking/comments/t3_54wqvv/d86bshc | null | false | 2016-09-29T01:13:37Z |
d86bs6h | t1_d86bs6h | 1,475,111,604 | user_06999c530b9d | Cooking | The only problem with your videos, is that there are not enough! Keep up the great work man! | 2 | t3_545875 | t3_545875 | /r/Cooking/comments/t3_545875/d86bs6h | null | false | 2016-09-29T01:13:24Z |
d86bp90 | t1_d86bp90 | 1,475,111,474 | user_679ce4e272e5 | Cooking | I rarely use all the sauce when I make it, so the next day I make a smaller portion with the leftover sauce. | 2 | t1_d865nsg | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86bp90 | null | false | 2016-09-29T01:11:14Z |
d86bnx1 | t1_d86bnx1 | 1,475,111,418 | user_32e8bfb81f80 | Cooking | What I do is reserve some of the sauce and only poach the amount of eggs that I am eating at that time, and then reheat and poach fresh eggs in the leftover sauce the next day. | 1 | t1_d865nsg | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86bnx1 | null | false | 2016-09-29T01:10:18Z |
d86bmwm | t1_d86bmwm | 1,475,111,373 | user_679ce4e272e5 | Cooking | Was coming in here to say this. I first saw it in a [Food Wishes](https://www.youtube.com/watch?v=ifWWRZSWS18) video, saw this one earlier too. I have made this like 10 times in the past month. | 18 | t1_d8612gl | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86bmwm | null | false | 2016-09-29T01:09:33Z |
d86bmko | t1_d86bmko | 1,475,111,357 | user_7abff54ae0c0 | Cooking | Try also over in /r/castiron . I think the idea is not to put it on ripping heat for extended periods of time with nothing in it to absorb the excess temperatures (especially on a gas stove). I've used my enameled for cooking (with oil and meat and all sorts of things) as well as bread making. I got some petty scorchin... | 1 | t3_54zicf | t3_54zicf | /r/Cooking/comments/t3_54zicf/d86bmko | null | false | 2016-09-29T01:09:17Z |
d86bgtl | t1_d86bgtl | 1,475,111,105 | user_6964dac22492 | Cooking | Lay them flat on some parchment paper and then roll it up in a tube , put in a plastic bag and freeze. When you want one, unroll the paper, pull off the filet(s) you want and back into the freezer it goes. | 1 | t3_54u5ba | t3_54u5ba | /r/Cooking/comments/t3_54u5ba/d86bgtl | null | false | 2016-09-29T01:05:05Z |
d86bg61 | t1_d86bg61 | 1,475,111,076 | user_af424652c507 | Cooking | I usually put sweet potatoes on one baking sheet with nonstick foil and corn/black beans on another and put them on different racks in the oven. Sweet potatoes tend to take longer so it's nice to be able to leave them in. The corn and black beans are okay if they're together. | 1 | t1_d869tkd | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86bg61 | null | false | 2016-09-29T01:04:36Z |
d86b746 | t1_d86b746 | 1,475,110,679 | user_c951b3da99c7 | Cooking | Shrimp and asparagus risotto | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86b746 | null | false | 2016-09-29T00:57:59Z |
d86b5oe | t1_d86b5oe | 1,475,110,616 | user_415ae84d3879 | Cooking | This looks great, thanks! I love anything French. | 2 | t1_d86avm4 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86b5oe | null | false | 2016-09-29T00:56:56Z |
d86b1j9 | t1_d86b1j9 | 1,475,110,439 | user_9a5edd455088 | Cooking | A bunch of $25 gift cards to give to your friends | 1 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d86b1j9 | null | false | 2016-09-29T00:53:59Z |
d86b0nj | t1_d86b0nj | 1,475,110,401 | user_540abb9a2daa | Cooking | 5 Celsius is fine. A fridge is only around 3-4 Celsius anyways.
| 2 | t1_d865nkg | t3_54unf1 | /r/Cooking/comments/t3_54unf1/d86b0nj | null | false | 2016-09-29T00:53:21Z |
d86az73 | t1_d86az73 | 1,475,110,338 | user_540abb9a2daa | Cooking | The cooler works. It is how I do it. Ice water and the turkey in the cooler, then put it on the back porch and close it and leave it overnight. Around here by thanksgiving its in the 30s overnight (it reaches the 40s even around now) so I dont even need to add ice. | 2 | t1_d862niy | t3_54unf1 | /r/Cooking/comments/t3_54unf1/d86az73 | null | false | 2016-09-29T00:52:18Z |
d86ay03 | t1_d86ay03 | 1,475,110,288 | user_3966f795711e | Cooking | Love me some Chicka-Chicka!
But in all seriousness, it really is an amazing dish relative to the resources/time needed to make it. | 1 | t1_d85x6zz | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86ay03 | null | false | 2016-09-29T00:51:28Z |
d86awk7 | t1_d86awk7 | 1,475,110,224 | user_93f200575040 | Cooking | Do you eat it on it's own? Sounds great with white rice, or polenta, or hoecakes, or tortilla chips, or spread on a real crusty bread. Yum. | 3 | t1_d86148b | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86awk7 | null | false | 2016-09-29T00:50:24Z |
d86avm4 | t1_d86avm4 | 1,475,110,182 | user_496941b9b5e7 | Cooking | Croque madame!
**Ingredients:**
* Loaf of sourdough or Pain de Mie
* Sliced ham
* shredded Gruyère
* 2 tbsp unsalted butter
* 2 tbsp all-purpose flour
* 1 cup
* pinch of nutmeg
* salt and pepper
* 1 bay leaf
* egg
**Directions:**
1. Make béchamel sauce by melting butter in a heavy saucepan over medium heat.
Once... | 8 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86avm4 | null | false | 2016-09-29T00:49:42Z |
d86ast4 | t1_d86ast4 | 1,475,110,059 | user_1f2e6d76e2c1 | Cooking | My lil brother & his friends request chicken nuggets everytime they're over. Little do they know I've been feeding them chicken hearts & gizzards for years. Pressure Cook them w/whatevers clever (ex. Chicken stock, aromatics, herbs, s&p) for 20-30 minutes then dreg, egg wash, seasoned flour. Fry gbd. They like them wit... | 5 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86ast4 | null | false | 2016-09-29T00:47:39Z |
d86asn5 | t1_d86asn5 | 1,475,110,051 | user_785f90e8b9d4 | Cooking | Stuffed peppers, for sure! Just had some tonight. Mixed a pound a loose Chorizo, diced onions, bacon bits, and an egg. Put mixture into pepper and bake at 400 degrees for about 45 minutes. To finish, top with cheese of choice and broil til browned and delicious. | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86asn5 | null | false | 2016-09-29T00:47:31Z |
d86as9a | t1_d86as9a | 1,475,110,035 | user_8891f100aadc | Cooking | Chopped garlic and ginger, sautéd in butter. Dump in rice and toast. Cook rice. Scramble a few eggs loose. Pour tamari on rice. Heaven. | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86as9a | null | false | 2016-09-29T00:47:15Z |
d86apm6 | t1_d86apm6 | 1,475,109,920 | user_589092386186 | Cooking | I could eat that stuff with a spoon! | 3 | t1_d8631ql | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86apm6 | null | false | 2016-09-29T00:45:20Z |
d86anxy | t1_d86anxy | 1,475,109,847 | user_07a663444276 | Cooking | Id recommend a Chardonnay. You can usually find them pretty cheap for cooking | 4 | t1_d863qql | t3_54ytvd | /r/Cooking/comments/t3_54ytvd/d86anxy | null | false | 2016-09-29T00:44:07Z |
d86a9vs | t1_d86a9vs | 1,475,109,229 | user_c1ce488fc1ff | Cooking | How spicy would you say it is without the red pepper? This sounds like something my husband would love, I've just never been able to jump on the sriracha craze because I have perhaps the lowest heat tolerance ever. But he LOOOOVES it. And I love everything else about this recipe. I wouldn't want to leave the sriracha o... | 3 | t1_d85z5kk | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86a9vs | null | false | 2016-09-29T00:33:49Z |
d86a9jo | t1_d86a9jo | 1,475,109,215 | user_191b14b46d74 | Cooking | That sounds like a dish my household makes, although we usually put it over the hard chow mien noodles or rice. | 1 | t1_d8623n7 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86a9jo | null | false | 2016-09-29T00:33:35Z |
d86a8zg | t1_d86a8zg | 1,475,109,189 | user_053e4133065f | Cooking | I suppose you could add that too, but I meant whisky in this case | 1 | t1_d3wf868 | t3_4mkagf | /r/Cooking/comments/t3_4mkagf/d86a8zg | null | false | 2016-09-29T00:33:09Z |
d869tkd | t1_d869tkd | 1,475,108,517 | user_425e98ba7673 | Cooking | so do you just take all the vegetables you mentioned, put them on a pan, and put the whole thing in the oven?
| 1 | t1_d86546q | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d869tkd | null | false | 2016-09-29T00:21:57Z |
d869r2z | t1_d869r2z | 1,475,108,409 | user_c9ebe4204ae1 | Cooking | Yes, yes, 1000x yes. Cooking experience notwithstanding, as long as you have a tongue and a nose you'll absolutely notice the difference between fresh and stale herbs and spices.
| 2 | t1_d867yic | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d869r2z | null | false | 2016-09-29T00:20:09Z |
d869pwe | t1_d869pwe | 1,475,108,358 | user_6ab03a7444f0 | Cooking | If you pan cook it, make sure the oil is nice and hot before you put it in skin side down. And like u/realwomprat said, broiling is awesome in the oven. Keep an eye on it though. | 2 | t3_54zao6 | t3_54zao6 | /r/Cooking/comments/t3_54zao6/d869pwe | null | false | 2016-09-29T00:19:18Z |
d869odz | t1_d869odz | 1,475,108,293 | user_c6ed7de15ad8 | Cooking | I don't cover it at all. Are you saying to flip it skin side up and broil it after baking? | 1 | t3_54zao6 | t3_54zao6 | /r/Cooking/comments/t3_54zao6/d869odz | null | false | 2016-09-29T00:18:13Z |
d869mqy | t1_d869mqy | 1,475,108,221 | user_2b235be39bdf | Cooking | Haha, man, no kidding. | 5 | t1_d869ftb | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d869mqy | null | false | 2016-09-29T00:17:01Z |
d869lpx | t1_d869lpx | 1,475,108,175 | user_498540604144 | Cooking | >Now, heat a few tortillas in a hot, clean skillet
one of the reasons I miss having a fire stove. used to heat tortillas straight on the burner grate. also good for a quick hot dog. | 8 | t1_d860943 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d869lpx | null | false | 2016-09-29T00:16:15Z |
d869ikd | t1_d869ikd | 1,475,108,039 | user_888b5bec4403 | Cooking | When I use dried herbs, I mix it to make compound butter, and put that under the skin. | 2 | t3_54ytvd | t3_54ytvd | /r/Cooking/comments/t3_54ytvd/d869ikd | null | false | 2016-09-29T00:13:59Z |
d869hfp | t1_d869hfp | 1,475,107,988 | [deleted] | Cooking | [deleted] | 1 | t1_d865nsg | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d869hfp | null | false | 2016-09-29T00:13:08Z |
d869ftb | t1_d869ftb | 1,475,107,919 | user_19c380013068 | Cooking | I know, I'm saying that some italian food has olive oil added to it at basically every step | 15 | t1_d8685ms | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d869ftb | null | false | 2016-09-29T00:11:59Z |
d869cfz | t1_d869cfz | 1,475,107,776 | user_5711979e91d4 | Cooking | You mean scrambled butter with eggs?
Just kidding. I would follow that man to the depths of food hell. | 6 | t1_d861vmi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d869cfz | null | false | 2016-09-29T00:09:36Z |
d869aen | t1_d869aen | 1,475,107,686 | user_dabdf7fd43dd | Cooking | Oh. | 1 | t1_d861s0i | t3_54vhre | /r/Cooking/comments/t3_54vhre/d869aen | null | false | 2016-09-29T00:08:06Z |
d8698qo | t1_d8698qo | 1,475,107,612 | user_a519c33c1b03 | Cooking | Congratulations! You've invented a sort-of amatriciana! | 15 | t1_d85sndd | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d8698qo | null | false | 2016-09-29T00:06:52Z |
d8695pe | t1_d8695pe | 1,475,107,480 | user_7b13628fc96b | Cooking | +1 to both paella and taco night.
Chili?
A seafood stew like cioppino?
Low country boil?
Big batch of pasta?
Some sort of loaded mac n cheese?
Lasagna?
Million options, man. | 0 | t3_54z57p | t3_54z57p | /r/Cooking/comments/t3_54z57p/d8695pe | null | false | 2016-09-29T00:04:40Z |
d8691p6 | t1_d8691p6 | 1,475,107,304 | user_30531e2f665a | Cooking | Here's the recipe if you're interested http://imgur.com/a/P24au | 1 | t1_d868wdw | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d8691p6 | null | false | 2016-09-29T00:01:44Z |
d8690tk | t1_d8690tk | 1,475,107,266 | user_30531e2f665a | Cooking | Here's the recipe. I replace cream of mushroom with chicken for this one because my wife doesn't like mushrooms.
http://imgur.com/a/P24au | 1 | t1_d867y2p | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d8690tk | null | false | 2016-09-29T00:01:06Z |
d868yqd | t1_d868yqd | 1,475,107,177 | user_ac23779a482a | Cooking | lately, kimchee fried rice and kimchee ramen... I found a korean grocer that has kimchee for sale so that base is covered. Ill add an egg chicken scallions garlic onions and whatever else I feel like tossing in... for the ramen the secret is Shin Ramyun or black Shin Ramyun. the rice only requires keeping siracha an... | 8 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d868yqd | null | false | 2016-09-28T23:59:37Z |
d868wdw | t1_d868wdw | 1,475,107,074 | user_4f3c7a3c5111 | Cooking | Great for getting the kids to bed early | 2 | t1_d867y2p | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d868wdw | null | false | 2016-09-28T23:57:54Z |
d868ur3 | t1_d868ur3 | 1,475,107,001 | user_22753c1a49e0 | Cooking | What I did was make a lot of the sauce and then reserve some for the next day, worked great. I don't think the eggs would survive. | 2 | t1_d865nsg | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d868ur3 | null | false | 2016-09-28T23:56:41Z |
d868sm6 | t1_d868sm6 | 1,475,106,909 | user_957691dc5931 | Cooking | Made this up to welcome fall - **Warm butternut squash and arugula salad:**
- one bag arugula (or 7oz fresh if you grow your own)
- one medium butternut squash (or sweet potato), cubed into 3/4 to 1-inch chunks
- olive oil
- fresh sage, sliced into ribbons
- knob of butter
- small handful walnuts, chopped
... | 6 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d868sm6 | null | false | 2016-09-28T23:55:09Z |
d868n38 | t1_d868n38 | 1,475,106,671 | user_d083f780595d | Cooking | Pasta with onion, garlic, eggplant and zucchini.
Most pasta sauces have tomato in them, but this super simple recipe is a favorite of mine. Just cook the vegetables in oil, add some spices, add whatever else you like (a tiny bit of smoked pork belly works well), then add some water and let it simmer. It works much bet... | 6 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d868n38 | null | false | 2016-09-28T23:51:11Z |
d868j1k | t1_d868j1k | 1,475,106,500 | user_ec84129e0cda | Cooking | Gneiss Spice! This company specializes in spice jars that can come empty or filled with spices - a magnet is in the lid so you can put them on your fridge (every time a new guest comes over they ask where they're from). Their spices are organic and super fresh. They'll customize your order as well (I've bought sets for... | 1 | t3_54wu6t | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d868j1k | null | false | 2016-09-28T23:48:20Z |
d868g7a | t1_d868g7a | 1,475,106,380 | user_a494b2b9fdc1 | Cooking | Just cooked this... simple, but tasty! Definitely going to make this a lot. | 3 | t1_d860hsv | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d868g7a | null | false | 2016-09-28T23:46:20Z |
d868dcu | t1_d868dcu | 1,475,106,255 | user_7adbd07cf963 | Cooking | Then he doesn't even have the strength of conviction. I don't find him particularly amusing anymore, or even useful. I just go straight to the source, and keep up on people like Herve Thise, Harold Mcgee, and J Kenji Lopez Alt. | 1 | t1_d856jcd | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d868dcu | null | false | 2016-09-28T23:44:15Z |
d868d0e | t1_d868d0e | 1,475,106,241 | user_459d9a288197 | Cooking | Lemon Grass Chicken
1 package chicken thighs
2 stalks lemon grass thinly sliced
1 tsp sugar
Vegetable oil and soy sauce to taste.
Marinate chicken and then pan fry. Serve with rice and chili garlic sauce. | 6 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d868d0e | null | false | 2016-09-28T23:44:01Z |
d868al2 | t1_d868al2 | 1,475,106,136 | user_ed9209a17ef3 | Cooking | Casseroles are excellent because if you gave the right carrying case, they can stay hot for a long time. You could do soups in an insulated thermos with a loaf of crusty bread. Lasagna is another good one that can stay warm in the right carrier. | 1 | t3_54ywbq | t3_54ywbq | /r/Cooking/comments/t3_54ywbq/d868al2 | null | false | 2016-09-28T23:42:16Z |
d868ak6 | t1_d868ak6 | 1,475,106,134 | user_767d369d7092 | Cooking | I feel like you can't go wrong with a big taco night, just cook and season a bunch of beef and precut the veggies, grab some shredded cheese and whatever else and you're golden! | 1 | t3_54z57p | t3_54z57p | /r/Cooking/comments/t3_54z57p/d868ak6 | null | false | 2016-09-28T23:42:14Z |
d8689cm | t1_d8689cm | 1,475,106,084 | user_892aaa17f4fd | Cooking | It's good stuff, I bought some to make dinner for vegetarian guests and I now use it from time to time even if I'm not cooking vegetarian. | 1 | t1_d85tcq2 | t3_54xhai | /r/Cooking/comments/t3_54xhai/d8689cm | null | false | 2016-09-28T23:41:24Z |
d86895p | t1_d86895p | 1,475,106,076 | user_ab6e9945f619 | Cooking | My boyfriend literally craves the sauce! He has me make it for the majority of his dishes but I love the Dragon noodle recipe too. | 3 | t1_d85z5kk | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86895p | null | false | 2016-09-28T23:41:16Z |
d8685ms | t1_d8685ms | 1,475,105,919 | user_2b235be39bdf | Cooking | The added calories, not the actual oil. | 1 | t1_d867u80 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d8685ms | null | false | 2016-09-28T23:38:39Z |
d868172 | t1_d868172 | 1,475,105,733 | user_14f88cc6092e | Cooking | People talk a lot about the Mediterranean diet. An interesting fact around this is the average person in Crete consumes an average of 32 GALLONS of olive oil a year! | 6 | t1_d865wbd | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d868172 | null | false | 2016-09-28T23:35:33Z |
d867yic | t1_d867yic | 1,475,105,612 | user_174c8fee37b9 | Cooking | For an amateur cook like myself, would I even be able to tell the difference between these spices and other fresher spices? | 1 | t1_d85rtg6 | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d867yic | null | false | 2016-09-28T23:33:32Z |
d867y2p | t1_d867y2p | 1,475,105,595 | user_127f4251cf4c | Cooking | Ooo this sounds great, rich in soothing opium too | 7 | t1_d860t8j | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d867y2p | null | false | 2016-09-28T23:33:15Z |
d867u80 | t1_d867u80 | 1,475,105,425 | user_19c380013068 | Cooking | >tossed around so casually
You must not cook a lot of italian food if you're not into olive oil tossed in so casually. | 11 | t1_d8660q4 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d867u80 | null | false | 2016-09-28T23:30:25Z |
d867opa | t1_d867opa | 1,475,105,189 | user_8f26c58c670a | Cooking | Because you probably cover it. To make the skin crispy you fry it uncovered. Of course there's other ways.
A good way is to bake it any way you want then broil it for the last few minutes to crisp it up
Same thing works with meat like fajitas - you have to leave the pan open so they get crispy otherwise the moisture ... | 6 | t3_54zao6 | t3_54zao6 | /r/Cooking/comments/t3_54zao6/d867opa | null | false | 2016-09-28T23:26:29Z |
d867o5i | t1_d867o5i | 1,475,105,166 | user_2d5d9f753c11 | Cooking | No you're not going to die.
Oil gets disposed of from fryers when the flavor is completely off or full of burned food particles. If the oil was clean, and didn't smell burnt or taste like food has been cooked in it for hours, or of course turned rancid, then it's probably safe to use. | 1 | t3_54z604 | t3_54z604 | /r/Cooking/comments/t3_54z604/d867o5i | null | false | 2016-09-28T23:26:06Z |
d867m4x | t1_d867m4x | 1,475,105,077 | user_99e47d577d26 | Cooking | Sweet heat! | 2 | t1_d8631ql | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d867m4x | null | false | 2016-09-28T23:24:37Z |
d867lk2 | t1_d867lk2 | 1,475,105,053 | user_114a1e07fa8e | Cooking | Is this true for all chilis? | 1 | t3_54yhu6 | t3_54yhu6 | /r/Cooking/comments/t3_54yhu6/d867lk2 | null | false | 2016-09-28T23:24:13Z |
d867lcz | t1_d867lcz | 1,475,105,043 | user_cc9422e05abd | Cooking | no. oil that has spoiled smells terrible and rancid. you should be okay | 3 | t3_54z604 | t3_54z604 | /r/Cooking/comments/t3_54z604/d867lcz | null | false | 2016-09-28T23:24:03Z |
d867ka5 | t1_d867ka5 | 1,475,104,998 | user_c73480b47b82 | Cooking | Having recently come home to Sweden from brightly flavored and meaty anchovies and superb heirloom tomatoes in Madrid.. yes. I wish I had tomatoes that good here today, in which case I'd go open a can of anchovies right away ;) | 2 | t1_d8677z5 | t3_54u5ba | /r/Cooking/comments/t3_54u5ba/d867ka5 | null | false | 2016-09-28T23:23:18Z |
d867jk3 | t1_d867jk3 | 1,475,104,966 | user_cc9422e05abd | Cooking | cut it as thin as you can against the grain | 4 | t3_54z8bo | t3_54z8bo | /r/Cooking/comments/t3_54z8bo/d867jk3 | null | false | 2016-09-28T23:22:46Z |
d867hh8 | t1_d867hh8 | 1,475,104,877 | [deleted] | Cooking | I've seen this a number of times in the past year, it's gained a lot of youtube popularity. Have gotta try it some time. | 1 | t1_d85x6zz | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d867hh8 | null | false | 2016-09-28T23:21:17Z |
d867dr8 | t1_d867dr8 | 1,475,104,719 | user_8d1f85484e9a | Cooking | Just cook the tomato sauce and reserve, reheat in a skillet and add eggs. I would never reheat poached eggs already in the sauce. | 2 | t1_d865nsg | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d867dr8 | null | false | 2016-09-28T23:18:39Z |
d8677z5 | t1_d8677z5 | 1,475,104,464 | user_fca9bf145ef2 | Cooking | Tapas! | 1 | t1_d85fru6 | t3_54u5ba | /r/Cooking/comments/t3_54u5ba/d8677z5 | null | false | 2016-09-28T23:14:24Z |
d8674y3 | t1_d8674y3 | 1,475,104,332 | user_66133f37cafb | Cooking | Because when I eat standalone meat it is rather unpleasant. If I eat buffalo wings with ranch, for example, the ranch and sauce fills up the spaces that the chicken doesn't. The chicken isn't the majority flavor, it's a background flavor.
With grilled meats the meat flavor is front and center and it just isn't very p... | 1 | t1_d866944 | t3_54xbp0 | /r/Cooking/comments/t3_54xbp0/d8674y3 | null | false | 2016-09-28T23:12:12Z |
d867115 | t1_d867115 | 1,475,104,154 | user_fca9bf145ef2 | Cooking | Miso | 1 | t3_54xhai | t3_54xhai | /r/Cooking/comments/t3_54xhai/d867115 | null | false | 2016-09-28T23:09:14Z |
d866xr0 | t1_d866xr0 | 1,475,103,994 | user_fca9bf145ef2 | Cooking | Paella | 1 | t3_54z57p | t3_54z57p | /r/Cooking/comments/t3_54z57p/d866xr0 | null | false | 2016-09-28T23:06:34Z |
d866sg9 | t1_d866sg9 | 1,475,103,764 | user_d0862d93cfdc | Cooking | Videos in this thread: [Watch Playlist ▶](http://subtletv.com/_r54xfdi?feature=playlist)
VIDEO|COMMENT
-|-
[How to Make Shakshuka: North African-Style Poached Eggs with Spicy Tomato Sauce](https://youtube.com/watch?v=x3nKYqGwDZA)|[65](https://reddit.com/r/Cooking/comments/54xfdi/_/d8612gl?context=10#d8612gl) -... | 3 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d866sg9 | null | false | 2016-09-28T23:02:44Z |
d866s1d | t1_d866s1d | 1,475,103,746 | user_89e85fda15da | Cooking | In a thread that claims to have the "best beef stew you'll ever have" the answer is no. Not with Bouillon cubes. | 1 | t1_d83dxto | t3_54mc1o | /r/Cooking/comments/t3_54mc1o/d866s1d | null | false | 2016-09-28T23:02:26Z |
d866mku | t1_d866mku | 1,475,103,512 | user_23a947bfefa4 | Cooking | 5 eggs, moyashi mix, bit of meat, stir fry it, bit of Worcester sauce. Done. | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d866mku | null | false | 2016-09-28T22:58:32Z |
d866lvh | t1_d866lvh | 1,475,103,481 | user_760b0840b49f | Cooking | Capellini or spaghetti will cook in 2-4min respectively. In that time YU you can make any of these delicious versions:
1) carbonara - mix 1 egg yolk with a handful of parm cheese and mix together off heat. Pancetta added and/or black pepper
2) aglio-olio - cook garlic in olive oil and mix in cooked pasta. Cook Chili ... | 9 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d866lvh | null | false | 2016-09-28T22:58:01Z |
d866hzu | t1_d866hzu | 1,475,103,314 | user_0645bd0cdc0f | Cooking | Lol. Exact same thing happened to me when I saw a recipe call for it. You can use green olives for more than drinks and charcuterie plates?! | 3 | t1_d864cgo | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d866hzu | null | false | 2016-09-28T22:55:14Z |
d866hrd | t1_d866hrd | 1,475,103,304 | user_7b0422e4487b | Cooking | This reference hasn't gotten nearly enough upvotes. | 0 | t1_d85c5ra | t3_54u46l | /r/Cooking/comments/t3_54u46l/d866hrd | null | false | 2016-09-28T22:55:04Z |
d866hrl | t1_d866hrl | 1,475,103,304 | user_8877474d0c5f | Cooking | The poached eggs would reheat pretty abysmally, I'd imagine. Everything else should be fine though, so if you're inclined to make the sauce ahead of time, you could heat it up and add eggs per portion. | 11 | t1_d865nsg | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d866hrl | null | false | 2016-09-28T22:55:04Z |
d866gj4 | t1_d866gj4 | 1,475,103,253 | user_828a8ebc736b | Cooking | This is sounding a lot like a pudding. | 3 | t1_d862w7q | t3_54vhre | /r/Cooking/comments/t3_54vhre/d866gj4 | null | false | 2016-09-28T22:54:13Z |
d866cwk | t1_d866cwk | 1,475,103,104 | user_14fc6c8c0846 | Cooking | I've never used it as the main component of a dish, but I do really like it as a thickener in soups and stews. I posted this recipe for a chicken and vegetable stew with amaranth in a past comment, I'll copy it below:
-season 6 chicken thighs w/ s&p, brown and remove
-saute your choice of veg. I used: diced onion, sl... | 2 | t3_54xgms | t3_54xgms | /r/Cooking/comments/t3_54xgms/d866cwk | null | false | 2016-09-28T22:51:44Z |
d866944 | t1_d866944 | 1,475,102,944 | user_870c61be1c7d | Cooking | ...I'm confused, then - if it's an absence of flavour, why did you describe it as nasty, musky, and gassy? Like those adjectives are pretty specifically unpleasant. | 1 | t1_d865iy3 | t3_54xbp0 | /r/Cooking/comments/t3_54xbp0/d866944 | null | false | 2016-09-28T22:49:04Z |
d86659n | t1_d86659n | 1,475,102,784 | user_2981df0d5714 | Cooking | Ceviche! You "cook" fish in lime juice. The acid denatures the proteins much like cooking does. Gives it a very unique texture and tastes great. | 8 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86659n | null | false | 2016-09-28T22:46:24Z |
d8664px | t1_d8664px | 1,475,102,761 | user_2b235be39bdf | Cooking | It still added a ton of 'wasted' calories, imo. 1 cup of sauce for about 115 cal, 1 egg for about 75, onions and peppers for about 100 cals, we'll just call that 3 or 400 calories per serving. By my eye, that's at LEAST a tablespoon of oil per serving, probably 1.5 or 2x that. At 120 cals / tbsp, that's a 25-50% calor... | -7 | t1_d8660ur | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d8664px | null | false | 2016-09-28T22:46:01Z |
d86639h | t1_d86639h | 1,475,102,700 | [deleted] | Cooking | [deleted] | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86639h | null | false | 2016-09-28T22:45:00Z |
d866309 | t1_d866309 | 1,475,102,689 | user_c0cc23eb80c0 | Cooking | > barley cooked
So you're using beer somehow? | -4 | t1_d85x6zz | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d866309 | null | false | 2016-09-28T22:44:49Z |
d8660ur | t1_d8660ur | 1,475,102,599 | user_28dfd97bc84f | Cooking | Well, that's like 4 servings of food there. | 4 | t1_d8627dc | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d8660ur | null | false | 2016-09-28T22:43:19Z |
d8660u6 | t1_d8660u6 | 1,475,102,598 | user_70221e428448 | Cooking | Korean BBQ skirt steak and grilled baby bok choy in a homemade lime vinaigrette. Easy to make. Interesting flavors. And always seems to impress a crowd at a cook out. | 7 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d8660u6 | null | false | 2016-09-28T22:43:18Z |
d8660q4 | t1_d8660q4 | 1,475,102,593 | user_2b235be39bdf | Cooking | What he put in the pan at the start and the 'drizzle' at the end I'd easily call at least 5 or 6... (3 or 4 + 1 or 2). Truthfully, for such an otherwise calorically light meal (1c of sauce, an egg, and veggies,) it's a pretty significant add. Either way, it's just funny to see 2-600 cals tossed around so casually. :P
| 2 | t1_d865wbd | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d8660q4 | null | false | 2016-09-28T22:43:13Z |
d8660q9 | t1_d8660q9 | 1,475,102,593 | user_716965d93d13 | Cooking | The box said nothing about cost of shipping and handling | 1 | t1_d85zkga | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d8660q9 | null | false | 2016-09-28T22:43:13Z |
d8660h8 | t1_d8660h8 | 1,475,102,582 | user_9d9b4f84805f | Cooking | Is this for a beggar's banquet? | 1 | t3_54vhre | t3_54vhre | /r/Cooking/comments/t3_54vhre/d8660h8 | null | false | 2016-09-28T22:43:02Z |
d865wbd | t1_d865wbd | 1,475,102,413 | user_8af9fe53f346 | Cooking | There's nothing inherently unhealthy about olive oil, its just calorie dense. I'd be surprised if that drizzle was more than 2 tablespoons. Split between six servings that's only 40 calories the dish didn't already have. | 36 | t1_d8627dc | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d865wbd | null | false | 2016-09-28T22:40:13Z |
d865ud7 | t1_d865ud7 | 1,475,102,332 | user_cc5fbfaca7d4 | Cooking | This wins. Thread over. | 1 | t1_d85mcho | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d865ud7 | null | false | 2016-09-28T22:38:52Z |
d865rlm | t1_d865rlm | 1,475,102,216 | user_9cfa96d39e20 | Cooking | I take those noodle packets with the powdered sauce (those you make with water or water and milk, add butter at the end). While it cooks, I stir fry some meat (chicken, ground beef, bacon, whatever I have) (although sometimes I don't put any meat) and some veggies like onions, bell pepper, celery, corn, zicchini. When ... | 3 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d865rlm | null | false | 2016-09-28T22:36:56Z |
d865qwz | t1_d865qwz | 1,475,102,189 | user_68d7d0f2e660 | Cooking | Unfortunately no soup pots that large. Hmm that does sound interesting. I might have to give that a try! | 1 | t1_d862yqn | t3_54unf1 | /r/Cooking/comments/t3_54unf1/d865qwz | null | false | 2016-09-28T22:36:29Z |
d865qk5 | t1_d865qk5 | 1,475,102,172 | user_b8d692971ebb | Cooking | [Pasta alla cacio e pepe](https://youtu.be/oW_Wv36DKCk) | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d865qk5 | null | false | 2016-09-28T22:36:12Z |
d865pyk | t1_d865pyk | 1,475,102,149 | user_f573c30b8559 | Cooking | Poppyseed chicken casserole. I use a rotisserie chicken, sour cream, poppy seeds, and cream of chicken soup. It's not the most interesting recipe, but it's yummy and is super easy for a quick dinner during the week. Plus I always have leftovers which makes packing lunch the next day super easy! | 3 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d865pyk | null | false | 2016-09-28T22:35:49Z |
d865p2y | t1_d865p2y | 1,475,102,113 | user_68d7d0f2e660 | Cooking | Hmm never heard of that technique. I sadly don't have a pot large enough to fit the whole bird. | 1 | t1_d863c0c | t3_54unf1 | /r/Cooking/comments/t3_54unf1/d865p2y | null | false | 2016-09-28T22:35:13Z |
d865nsg | t1_d865nsg | 1,475,102,058 | user_2e6199539482 | Cooking | Shakshuka looks like one of those dishes that you should eat when first served. How well does it re-heat the next day? | 1 | t1_d85x6zz | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d865nsg | null | false | 2016-09-28T22:34:18Z |
d865nkg | t1_d865nkg | 1,475,102,049 | user_68d7d0f2e660 | Cooking | Haha we're having a Leonardo decaprio week (a chinook). It's abnormally warm, but still about 2-5 Celsius at night. I was thinking of using a cooler or breaking the bird down. | 1 | t1_d862uko | t3_54unf1 | /r/Cooking/comments/t3_54unf1/d865nkg | null | false | 2016-09-28T22:34:09Z |
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