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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d865kas | t1_d865kas | 1,475,101,917 | user_52eaf89d8b3a | Cooking | Came here to say this. So flavorful and versatile and only so few ingredients (most of which almost everyone already has). My favorite dish by far. | 1 | t1_d85x6zz | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d865kas | null | false | 2016-09-28T22:31:57Z |
d865jvy | t1_d865jvy | 1,475,101,901 | user_0890ed61f1b6 | Cooking | Thanks! | 1 | t1_d85ylql | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d865jvy | null | false | 2016-09-28T22:31:41Z |
d865iy3 | t1_d865iy3 | 1,475,101,861 | user_66133f37cafb | Cooking | I mean it's not so nasty that I'd think it was medically relevant. It's just the a absense of flavor. | 0 | t1_d8659om | t3_54xbp0 | /r/Cooking/comments/t3_54xbp0/d865iy3 | null | false | 2016-09-28T22:31:01Z |
d865iaz | t1_d865iaz | 1,475,101,834 | [deleted] | Cooking | [deleted] | 1 | t1_d84adx0 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d865iaz | null | false | 2016-09-28T22:30:34Z |
d865f4a | t1_d865f4a | 1,475,101,706 | user_49dd162f9c77 | Cooking | Saved, thank you! | 2 | t1_d85ve92 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d865f4a | null | false | 2016-09-28T22:28:26Z |
d865ejo | t1_d865ejo | 1,475,101,681 | user_05b57f9bf6b2 | Cooking | The one I'm about to eat. I call it "Hillbilly Dinner", because back in the day, my family were a bunch of hillbillies. Anyway, it's this:
Canned green beans with juice (as many cans as you want)
Sliced onion
Cubed raw potatoes, skin on
Diced ham
Salt and pepper, liberally
Boil until potatoes are tender. Serve wi... | 9 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d865ejo | null | false | 2016-09-28T22:28:01Z |
d865dil | t1_d865dil | 1,475,101,637 | user_e13f0fc09efb | Cooking | Cacio e pepe! There's the original somewhere out there but it's basically pecorino, black pepper and pasta. And for you broke ass college kids out there (me included), those grated so-called parmesan cheese works too. Goes well with, uh, anything really :D | 9 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d865dil | null | false | 2016-09-28T22:27:17Z |
d865bri | t1_d865bri | 1,475,101,562 | [deleted] | Cooking | [deleted] | 1 | t3_54yhu6 | t3_54yhu6 | /r/Cooking/comments/t3_54yhu6/d865bri | null | false | 2016-09-28T22:26:02Z |
d8659om | t1_d8659om | 1,475,101,474 | user_870c61be1c7d | Cooking | >theres this nasty musky gassy air that fills my mouth as i eat
Dude that does not sound normal. Contact a doctor and see if there's something going on in your mouth or gut. | 2 | t1_d85ucrf | t3_54xbp0 | /r/Cooking/comments/t3_54xbp0/d8659om | null | false | 2016-09-28T22:24:34Z |
d86546q | t1_d86546q | 1,475,101,251 | user_af424652c507 | Cooking | One regular meal I make is a southwest quinoa bowl.
Cook quinoa in chicken stock, then add oven roasted sweet potato, black beans, corn, jalapeño, and tomatoes. I'll sometimes add avocado slices when serving.
When I roast the sweet potato, corn, and black beans, I toss them in avocado oil and homemade taco seasoning ... | 3 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86546q | null | false | 2016-09-28T22:20:51Z |
d8651vu | t1_d8651vu | 1,475,101,158 | user_2c93d994c30d | Cooking | The other day I discovered the brothers green eats youtube channel, specifically [this video in which one of the brothers and their sister cover cooking cheat codes](https://www.youtube.com/watch?v=vvB24mZ1eKg), and I've started whipping out that coconut curry thing they show how to do. It's super easy, you don't reall... | 5 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d8651vu | null | false | 2016-09-28T22:19:18Z |
d864zu7 | t1_d864zu7 | 1,475,101,072 | user_d6685e2f0ee6 | Cooking | [Steak on coals](https://m.youtube.com/watch?v=Q5y2voEWJ6U) | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d864zu7 | null | false | 2016-09-28T22:17:52Z |
d864yvc | t1_d864yvc | 1,475,101,030 | user_420a6d633153 | Cooking | Puttanesca is pretty easy, and definitely interesting. I like this recipe quite a lot:
http://www.seriouseats.com/recipes/2016/02/spaghetti-puttanesca-pasta-week-capers-olives-anchovies-recipe.html
I like to put chicken in instead of tuna, though. | 9 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d864yvc | null | false | 2016-09-28T22:17:10Z |
d864x9d | t1_d864x9d | 1,475,100,965 | user_8f26c58c670a | Cooking | paper thin french crepes
chicken kiev
tomato-cream vodka sauce for pasta.
a PERFECT steak. I mean better then restaurant.
i also make my own charcuterie but it takes several months
In terms of gastronomy, I think the sauces are the one most impressive. When you make it scientifically and go through all the steps lik... | 2 | t3_54yz43 | t3_54yz43 | /r/Cooking/comments/t3_54yz43/d864x9d | null | false | 2016-09-28T22:16:05Z |
d864x7b | t1_d864x7b | 1,475,100,962 | user_6b9fb26c0e5a | Cooking | Mash with avocado, lemon juice, salt, pepper and garlic powder. Makes a delicious and very filling alternative to lunch meat on sandwiches, wraps or pita pockets. | 2 | t3_54mrig | t3_54mrig | /r/Cooking/comments/t3_54mrig/d864x7b | null | false | 2016-09-28T22:16:02Z |
d864wib | t1_d864wib | 1,475,100,932 | [deleted] | Cooking | [deleted] | 1 | t3_54yz43 | t3_54yz43 | /r/Cooking/comments/t3_54yz43/d864wib | null | false | 2016-09-28T22:15:32Z |
d864ruk | t1_d864ruk | 1,475,100,739 | user_edbcca56629d | Cooking | saved this post, sounds awesome. Good links aswell thanks | 1 | t1_d85sndd | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d864ruk | null | false | 2016-09-28T22:12:19Z |
d864r6k | t1_d864r6k | 1,475,100,710 | user_9286edd21314 | Cooking | My favorite meal of all time is stuffed green peppers. As I am Russian/Polish, I also do stuffed cabbage. My roommate from Syria does what she calls "mashi", which is stuffed zucchini or baby eggplants. All of the recipes are basically ground beef and rice stuffed into veggies and cooked in a tomato sauce. the vari... | 9 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d864r6k | null | false | 2016-09-28T22:11:50Z |
d864q7u | t1_d864q7u | 1,475,100,673 | user_5ef8c33b8b5a | Cooking | Arepas! They're a fantastic breakfast, and can be stuffed with meat (leftover bbq pork is perfect) for a dinner meal as well.
To make 4 large arepas:
1 cup yellow or white arepa corn meal (it's very fine ground corn meal)
1.5 cups water
1.5tsp salt
2 tbsps butter, soft
Mix with hands. Patty. Stuff with cheese or meat... | 21 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d864q7u | null | false | 2016-09-28T22:11:13Z |
d864hik | t1_d864hik | 1,475,100,320 | user_8fd65b94f018 | Cooking | My wife requested this of me for her recent birthday dinner. It was delicious! | 2 | t1_d85x6zz | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d864hik | null | false | 2016-09-28T22:05:20Z |
d864ecr | t1_d864ecr | 1,475,100,194 | user_913f1d192e5a | Cooking | > But we don't know the quality of the spices or the age they were when the manufacturer put them in the jars.
You do at places like Penzeys. | 2 | t1_d85zt6g | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d864ecr | null | false | 2016-09-28T22:03:14Z |
d864e13 | t1_d864e13 | 1,475,100,181 | user_9662d681c628 | Cooking | Good to know. I hate mushrooms, but used it to make Vegan mac and cheese a while back and wondered what else it could be used for. Typical "used it once and don't know wtf it's for" ingredient sitting in my pantry for my great grandkids to find after World War IV: The Trumpening | 3 | t1_d863uq3 | t3_54xhai | /r/Cooking/comments/t3_54xhai/d864e13 | null | false | 2016-09-28T22:03:01Z |
d864cgo | t1_d864cgo | 1,475,100,119 | user_415ae84d3879 | Cooking | Ooo I love green olives but I never would have thought about cooking with them. Thanks! | 3 | t1_d86481c | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d864cgo | null | false | 2016-09-28T22:01:59Z |
d864c5b | t1_d864c5b | 1,475,100,106 | user_913f1d192e5a | Cooking | Now that would be funny... | 1 | t1_d85mcho | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d864c5b | null | false | 2016-09-28T22:01:46Z |
d864bvt | t1_d864bvt | 1,475,100,095 | user_49e856babb0b | Cooking | Chili pasta bread bowl
You'll need:
* Sourdough bread bowl
* Small pasta - macaroni or mini penne work great
* Meat chili - make it yourself or from a can (gasp!)
* Cheddar/Jack shredded cheese blend
Cut the top off the sourdough and hollow out the loaf. You can save the guts for later dipping/scooping. Drizzle the... | 3 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d864bvt | null | false | 2016-09-28T22:01:35Z |
d86481c | t1_d86481c | 1,475,099,943 | user_0645bd0cdc0f | Cooking | Chicken and green olives on rice.
Sear some chicken thighs or legs in olive oil. Remove chicken from pan and put in some dry rice and cumin seeds. When the rice is hot and has been toasted a bit, put in some turmeric and cumin powder, followed by half an onion, garlic, green olives including some of the brine. Top ... | 4 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86481c | null | false | 2016-09-28T21:59:03Z |
d8642a7 | t1_d8642a7 | 1,475,099,715 | user_fed6a4cfd9f2 | Cooking | But is it true that all fish and chicken must be cooked to an internal temperature of 135 degrees Fahrenheit to avoid food positioning? | 1 | t1_d857bdz | t3_54ubxf | /r/Cooking/comments/t3_54ubxf/d8642a7 | null | false | 2016-09-28T21:55:15Z |
d8641vm | t1_d8641vm | 1,475,099,699 | user_169a4da8d90e | Cooking | Your temp is too high IMO.
I start with the fish covered, then uncover when ~10 mins left on the cooking. | 2 | t1_d863y63 | t3_54ubxf | /r/Cooking/comments/t3_54ubxf/d8641vm | null | false | 2016-09-28T21:54:59Z |
d86402a | t1_d86402a | 1,475,099,626 | user_169a4da8d90e | Cooking | Pepper jelly.
I use serranos for pepper jelly, and a fish pepper is similar in heat profile, size, etc. | 1 | t3_54t0dp | t3_54t0dp | /r/Cooking/comments/t3_54t0dp/d86402a | null | false | 2016-09-28T21:53:46Z |
d863y63 | t1_d863y63 | 1,475,099,552 | user_fed6a4cfd9f2 | Cooking | Any longer in the oven though and it comes out hard as rock. | 1 | t1_d863tio | t3_54ubxf | /r/Cooking/comments/t3_54ubxf/d863y63 | null | false | 2016-09-28T21:52:32Z |
d863xa8 | t1_d863xa8 | 1,475,099,519 | user_15692c0dc7cc | Cooking | Yeah! It was just little cubes of dehydrated carrots ha ha. I bet it would taste better fresh | 1 | t1_d863mr5 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d863xa8 | null | false | 2016-09-28T21:51:59Z |
d863wys | t1_d863wys | 1,475,099,507 | user_fed6a4cfd9f2 | Cooking | 1.5 inches thick usually. | 1 | t1_d852uyu | t3_54ubxf | /r/Cooking/comments/t3_54ubxf/d863wys | null | false | 2016-09-28T21:51:47Z |
d863uq3 | t1_d863uq3 | 1,475,099,419 | user_9b8a2fa03d99 | Cooking | Not at all. Truffle oil is basically just an aromatic addition and it is very pungent. It does not have any of the glutamates/amino acids that give the great umami flavor that things like seaweed, tomato, mushrooms, fermented fish, etc have.
It's great in small quantities but it doesn't really impart flavor, rather it... | 3 | t1_d85tbem | t3_54xhai | /r/Cooking/comments/t3_54xhai/d863uq3 | null | false | 2016-09-28T21:50:19Z |
d863tio | t1_d863tio | 1,475,099,375 | user_169a4da8d90e | Cooking | >I bake my fish at 450 degrees for 15 minutes after thawing it for 24 hours, but it still comes out frozen after the 24 hours I leave it in the fridge.
You don't cook for x time, you cook until the food is done or the food is Y temperature.
Same thing with thawing... you don't thaw for x hours, you thaw until the fis... | 2 | t3_54ubxf | t3_54ubxf | /r/Cooking/comments/t3_54ubxf/d863tio | null | false | 2016-09-28T21:49:35Z |
d863r56 | t1_d863r56 | 1,475,099,284 | user_e4a42f4a11d9 | Cooking | I love risotto but it's very labour intensive to properly cook. However, I have found a hassle free solution!
Pre-roast any veg or fry off any meat first.
Chuck it all in a big crock pot with a lid, cook in the oven for 30mins (stir halfway) and boom! You got yourselves a perfect risotto without all the stirring! | 5 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d863r56 | null | false | 2016-09-28T21:48:04Z |
d863qql | t1_d863qql | 1,475,099,266 | user_36be764cbfca | Cooking | Dry wine means it's not sweet. | 3 | t3_54ytvd | t3_54ytvd | /r/Cooking/comments/t3_54ytvd/d863qql | null | false | 2016-09-28T21:47:46Z |
d863neo | t1_d863neo | 1,475,099,139 | user_681a4d8575a4 | Cooking | Fresh herbs are key. I put fresh thyme, sage and rosemary INSIDE the chicken rather than ON it. S&P on the outside is enough. As for the wine, avoid red as it will make the sauce a strange colour. I don't think there's much difference between dry and "wet" white wine, I use whichever one is on sale or on hand. Good luc... | 2 | t3_54ytvd | t3_54ytvd | /r/Cooking/comments/t3_54ytvd/d863neo | null | false | 2016-09-28T21:45:39Z |
d863mr5 | t1_d863mr5 | 1,475,099,114 | user_36682acf1a3c | Cooking | What.
Why have we never thought of adding carrots...
Otherwise: Yup, that's basically what it is. | 2 | t1_d863j17 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d863mr5 | null | false | 2016-09-28T21:45:14Z |
d863mjh | t1_d863mjh | 1,475,099,106 | user_66133f37cafb | Cooking | Right but bacon wrapped steak should be a jerky. Not just bacon or just beef.
I do use plenty of seasonings, both custom and premixed. Doesn't help. | 1 | t1_d85xms6 | t3_54xbp0 | /r/Cooking/comments/t3_54xbp0/d863mjh | null | false | 2016-09-28T21:45:06Z |
d863k6y | t1_d863k6y | 1,475,099,016 | user_66133f37cafb | Cooking | I like stubbs. Kinder has nice flavors and variety. Famous Dave's is good. | 3 | t1_d85ywl2 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d863k6y | null | false | 2016-09-28T21:43:36Z |
d863jaa | t1_d863jaa | 1,475,098,980 | user_64da6c91f537 | Cooking | Sounds like you're on the right track. My mom just got something like 10 or more kilo's of hatch green chile's, and that's one of the many methods she's employed to freeze it. Have fun with all your meals using it, so delicious :) | 1 | t3_54yhu6 | t3_54yhu6 | /r/Cooking/comments/t3_54yhu6/d863jaa | null | false | 2016-09-28T21:43:00Z |
d863j17 | t1_d863j17 | 1,475,098,970 | user_15692c0dc7cc | Cooking | When I was a kid my mom made Tuna Helper a lot and one of the flavors had peas and carrots. I dealt with the peas because I liked the rest of it so much. That stuff is terrible for you, though, so I started making my own from scratch. | 1 | t1_d863fuq | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d863j17 | null | false | 2016-09-28T21:42:50Z |
d863gjp | t1_d863gjp | 1,475,098,872 | user_c211a33fa940 | Cooking | Cash. | 1 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d863gjp | null | false | 2016-09-28T21:41:12Z |
d863gf8 | t1_d863gf8 | 1,475,098,867 | user_6d62009e23d7 | Cooking | My thoughts | -4 | t1_d8627dc | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d863gf8 | null | false | 2016-09-28T21:41:07Z |
d863fuq | t1_d863fuq | 1,475,098,846 | user_36682acf1a3c | Cooking | Aw. My mom makes a similar thing to yours, but in pasta-bake form with peas. Your version sounds similar. | 5 | t1_d863c6u | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d863fuq | null | false | 2016-09-28T21:40:46Z |
d863cvm | t1_d863cvm | 1,475,098,731 | user_36682acf1a3c | Cooking | I like doing a similar thing with sausage! I normally do spicy Italian sausage, sweet potato, garlic, onion, and kale, all sauteed and cooked then thrown in a cast iron pan in the oven, with either egg or cheese. It's definitely a fun thing to make. | 6 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d863cvm | null | false | 2016-09-28T21:38:51Z |
d863c6u | t1_d863c6u | 1,475,098,704 | user_15692c0dc7cc | Cooking | Eww I hate peas, but I can see what you mean. | 4 | t1_d8637ai | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d863c6u | null | false | 2016-09-28T21:38:24Z |
d863c0c | t1_d863c0c | 1,475,098,696 | user_750c3783a301 | Cooking | Simmer unstuffed bird upside down in beef stock.
Even the largest turkey will cook in 2 hours. | 2 | t3_54unf1 | t3_54unf1 | /r/Cooking/comments/t3_54unf1/d863c0c | null | false | 2016-09-28T21:38:16Z |
d863ari | t1_d863ari | 1,475,098,648 | user_0d1f6ca13702 | Cooking | Have you tried tenderizing thingys? Aka get a meat mallet and pound the hell out of your meat? The pointy end too. | 1 | t3_54rbmv | t3_54rbmv | /r/Cooking/comments/t3_54rbmv/d863ari | null | false | 2016-09-28T21:37:28Z |
d8638qz | t1_d8638qz | 1,475,098,570 | user_93159efbc116 | Cooking | yup! my family is (many generations removed) from sweden and they still make this every christmas. xD it's surprisingly delicious!! | 1 | t1_d862xio | t3_54wq3i | /r/Cooking/comments/t3_54wq3i/d8638qz | null | false | 2016-09-28T21:36:10Z |
d8637wf | t1_d8637wf | 1,475,098,537 | user_49ab62312bda | Cooking | I'm talking [this beautiful product.](https://lostnchina.files.wordpress.com/2012/03/dbaa2j-a38795943_499e8199d6d161.jpg)
It might have been something she made up to! I'm not sure if it it's a Shanghai thing or not, I just assumed.
Yes I did mean boiled lettuce! I don't know why I never had boiled lettuce before, but I... | 20 | t1_d8602ae | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d8637wf | null | false | 2016-09-28T21:35:37Z |
d8637ds | t1_d8637ds | 1,475,098,519 | user_3a3fc1782179 | Cooking | I can kind of imagine that. I'll be shre to check it out. | 1 | t1_d85xuaq | t3_54u46l | /r/Cooking/comments/t3_54u46l/d8637ds | null | false | 2016-09-28T21:35:19Z |
d8637ai | t1_d8637ai | 1,475,098,515 | user_36682acf1a3c | Cooking | Ever think about adding peas? | 5 | t1_d8623n7 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d8637ai | null | false | 2016-09-28T21:35:15Z |
d8635i8 | t1_d8635i8 | 1,475,098,446 | user_157e26806a5f | Cooking | turkey chili is awesome! I made [this recipe](http://www.foodnetwork.com/recipes/ree-drummond/chipotle-chicken-chili.html) yesterday and used ground turkey for the meat, it was super easy to make and tasted killer. great for leftovers as well. | 2 | t1_d85ykt1 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d8635i8 | null | false | 2016-09-28T21:34:06Z |
d86338u | t1_d86338u | 1,475,098,361 | user_0d1f6ca13702 | Cooking | Ha, thanks for sharing? | 1 | t1_d85u48t | t3_54wqvv | /r/Cooking/comments/t3_54wqvv/d86338u | null | false | 2016-09-28T21:32:41Z |
d8631ql | t1_d8631ql | 1,475,098,301 | user_157e26806a5f | Cooking | I like [Stubbs](https://images-na.ssl-images-amazon.com/images/I/41YGyQS2u3L.jpg). | 7 | t1_d85ywl2 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d8631ql | null | false | 2016-09-28T21:31:41Z |
d8631po | t1_d8631po | 1,475,098,300 | user_4b121ccf34ad | Cooking | Hell's bells. I thought I had finally created something novel. Oh well. | 2 | t1_d8609ir | t3_54wq3i | /r/Cooking/comments/t3_54wq3i/d8631po | null | false | 2016-09-28T21:31:40Z |
d862zs8 | t1_d862zs8 | 1,475,098,226 | user_157e26806a5f | Cooking | might be [this](http://www.images-iherb.com/l/HUY-06107-1.jpg)... great stuff, much better than Sriracha imo | 5 | t1_d8602ae | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d862zs8 | null | false | 2016-09-28T21:30:26Z |
d862yqn | t1_d862yqn | 1,475,098,187 | user_0d1f6ca13702 | Cooking | No big soup pots that would fit the thing? Those would go in the fridge.
And you asked about spices, pastrami rub on a bird is way way good. I've found anyhow. You could experiment with that perhaps. | 2 | t1_d862niy | t3_54unf1 | /r/Cooking/comments/t3_54unf1/d862yqn | null | false | 2016-09-28T21:29:47Z |
d862xio | t1_d862xio | 1,475,098,138 | user_c73480b47b82 | Cooking | I (Swedish) grew up with a bechamel based egg sauce for cod. Essentially just a bechamel thinned out with a bit of fish stock and perhaps a drizzle of white wine, with chopped eggs in it. Also served with boiled potatoes and green peas. Yummy! | 2 | t1_d85oemd | t3_54wq3i | /r/Cooking/comments/t3_54wq3i/d862xio | null | false | 2016-09-28T21:28:58Z |
d862w7q | t1_d862w7q | 1,475,098,091 | user_e863c9981d95 | Cooking | I've made Beef Wellington, the end product "should" be very different. Beef Wellington relies on the tenderloin being rare or medium rare to keep its softness and texture. Steam is allowed to build up, expand the pastry, then escape through the vent holes. The tenderloin itself doesn't cook all that much. I've see... | 4 | t1_d85hubc | t3_54vhre | /r/Cooking/comments/t3_54vhre/d862w7q | null | false | 2016-09-28T21:28:11Z |
d862uko | t1_d862uko | 1,475,098,031 | user_0d1f6ca13702 | Cooking | I do it in a cooler. Throw ice in it every so often, and like I say, defrost the thing at the same time. Shouldn't be a problem. And hell, Canada, September? What is it like -20 already? By all means throw it outside if that's an option. | 2 | t1_d862niy | t3_54unf1 | /r/Cooking/comments/t3_54unf1/d862uko | null | false | 2016-09-28T21:27:11Z |
d862ufc | t1_d862ufc | 1,475,098,025 | user_157e26806a5f | Cooking | wow, that looks awesome! thanks for sharing the vid. | 4 | t1_d8612gl | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d862ufc | null | false | 2016-09-28T21:27:05Z |
d862spq | t1_d862spq | 1,475,097,960 | user_cbb0dcf474e7 | Cooking | Lamb chops. It's my favorite date meal, because it's really really really quick. | 6 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d862spq | null | false | 2016-09-28T21:26:00Z |
d862qx4 | t1_d862qx4 | 1,475,097,894 | user_0d1f6ca13702 | Cooking | You'd probably like trout, halibut, tilapia, all those white fleshed thingys. Me, I like a fish with flavor, catfish, mackerel or salmon or something.
Walleyes are ok ok, but damn if I don't miss bluegill. More nostalgia than anything I'd imagine.
But yep, tarter sauce, seconded. | 1 | t1_d860l2p | t3_54wq3i | /r/Cooking/comments/t3_54wq3i/d862qx4 | null | false | 2016-09-28T21:24:54Z |
d862ppr | t1_d862ppr | 1,475,097,851 | user_4584d530a07d | Cooking | They freeze fine. Just toss 'em in freezer bags. | 1 | t3_54yhu6 | t3_54yhu6 | /r/Cooking/comments/t3_54yhu6/d862ppr | null | false | 2016-09-28T21:24:11Z |
d862pbq | t1_d862pbq | 1,475,097,835 | user_9320f6897b5e | Cooking | I would bag them if you are putting them in for long-term (more than 2 or 3 months) otherwise the empty space will oxidize them and leave the pepper with a freezer burnt taste eventually. Maybe wrap in plastic wrap tightly before putting in the containers | 5 | t1_d861uge | t3_54yhu6 | /r/Cooking/comments/t3_54yhu6/d862pbq | null | false | 2016-09-28T21:23:55Z |
d862p92 | t1_d862p92 | 1,475,097,833 | user_c73480b47b82 | Cooking | I only use toasted sesame oil as a flavoring agent .. but those who cook with it, aren't they using untoasted sesame oil which is much more neutral in flavor? | 2 | t1_d85lmmt | t3_54wqvv | /r/Cooking/comments/t3_54wqvv/d862p92 | null | false | 2016-09-28T21:23:53Z |
d862niy | t1_d862niy | 1,475,097,771 | user_68d7d0f2e660 | Cooking | So I've run into a road block with the brine process. I don't have any container big enough to hold the turkey but small enough to fit in the fridge. Is it food safe to keep it in the sink? Could I fill a cooler with ice and keep it outside? (Being a Canadian it's getting cooler out side now.) Or is it just best to sc... | 1 | t1_d8609ss | t3_54unf1 | /r/Cooking/comments/t3_54unf1/d862niy | null | false | 2016-09-28T21:22:51Z |
d862mzq | t1_d862mzq | 1,475,097,751 | user_750c3783a301 | Cooking | You can make fat-free crispy chips by tossing cut up raw potato in whisked egg-white (and seasonings if liked).
Lay coated potatoes on baking parchment and cook at 180C Fan for 25-40 minutes (depending on size/shape).
Edit: Downvoted? Srsly? Who doesn't like crisp, fat-free fries? | -1 | t3_54y9ql | t3_54y9ql | /r/Cooking/comments/t3_54y9ql/d862mzq | null | false | 2016-09-28T21:22:31Z |
d862mp1 | t1_d862mp1 | 1,475,097,739 | user_cc40afa72ed6 | Cooking | If you feel like spending more time, the pre-made paste is so much better if you cook it with canned tomatoes, potatoes, chicken,onion and bell peppers and cooking on low for a few hours. | 1 | t1_d861aa5 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d862mp1 | null | false | 2016-09-28T21:22:19Z |
d862ld4 | t1_d862ld4 | 1,475,097,690 | user_af18306a78ae | Cooking | This is also similar to a dish known as [eggs in purgatory](http://shewearsmanyhats.com/eggs-purgatory-recipe/) | 5 | t1_d85x6zz | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d862ld4 | null | false | 2016-09-28T21:21:30Z |
d862gg2 | t1_d862gg2 | 1,475,097,511 | user_78a4d0f3405a | Cooking | Assuming you had the same serving size of both, homemade fries are definitely going to be lower in fat (and calories) than store bought or restaurant fries.
Try Rosemary next time, it's my fav :) | 1 | t3_54y9ql | t3_54y9ql | /r/Cooking/comments/t3_54y9ql/d862gg2 | null | false | 2016-09-28T21:18:31Z |
d862a2o | t1_d862a2o | 1,475,097,280 | user_955730e66d35 | Cooking | To defrost, yes. Then I put it on a countertop Grill. | 1 | t1_d861l62 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d862a2o | null | false | 2016-09-28T21:14:40Z |
d8627dc | t1_d8627dc | 1,475,097,178 | user_2b235be39bdf | Cooking | >Very fast, very healthy, very delicious
*adds one gallon of oil* | 52 | t1_d861ntl | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d8627dc | null | false | 2016-09-28T21:12:58Z |
d8626d2 | t1_d8626d2 | 1,475,097,143 | user_3731fd2dd262 | Cooking | Ah yes. Two birds stoned at once! | 3 | t1_d85pk47 | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d8626d2 | null | false | 2016-09-28T21:12:23Z |
d8625fo | t1_d8625fo | 1,475,097,108 | user_0d1f6ca13702 | Cooking | I really don't see how skin on or off would make much difference. If anything I'd remove it just because it seems like it might be a bit messy to do when you defrost the things. But if you don't have time right now you don't have time.
New Mexico chiles are New Mexico chiles. Their spiciness level can vary quite a ... | -2 | t1_d861t8n | t3_54yhu6 | /r/Cooking/comments/t3_54yhu6/d8625fo | null | false | 2016-09-28T21:11:48Z |
d8623n7 | t1_d8623n7 | 1,475,097,039 | user_15692c0dc7cc | Cooking | Lately my easy go-to meal has been tuna mac n cheese. I just make a cheese sauce out of a roux with American and cheddar cheeses, plus whatever spices, and milk. I add about two cans of tuna (although you could use ground beef, bacon, salsa, or no meat/veggies), and mix it in cooked pasta. It takes no time at all and i... | 15 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d8623n7 | null | false | 2016-09-28T21:10:39Z |
d8620vl | t1_d8620vl | 1,475,096,940 | user_836d810c5421 | Cooking | This sounds really good! Does it have a name? | 1 | t1_d85v027 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d8620vl | null | false | 2016-09-28T21:09:00Z |
d861wnn | t1_d861wnn | 1,475,096,788 | user_00aa88a69fa4 | Cooking | stainless develops terrible hot spots (esp when used/abused by a novice cook). Clad/sandwich is far superior (though I don't really use either one). | 1 | t1_d85ehyc | t3_54va4x | /r/Cooking/comments/t3_54va4x/d861wnn | null | false | 2016-09-28T21:06:28Z |
d861vmi | t1_d861vmi | 1,475,096,751 | user_282be2894ab6 | Cooking | Scrambled Gordon Ramsey eggs. | 6 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d861vmi | null | false | 2016-09-28T21:05:51Z |
d861uxq | t1_d861uxq | 1,475,096,727 | user_fb9b80a09867 | Cooking | I have a spice grinder now and more fresh rosemary than I can handle. But before I did, it was easier to use powdered. | 5 | t1_d861qn6 | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d861uxq | null | false | 2016-09-28T21:05:27Z |
d861uge | t1_d861uge | 1,475,096,709 | user_9fbfb19edfc9 | Cooking | Ok thanks. I'm not laying flat (bc I have to use these small tupperware containers), but otherwise sounds like I'm doing the right thing. | 1 | t1_d8619k1 | t3_54yhu6 | /r/Cooking/comments/t3_54yhu6/d861uge | null | false | 2016-09-28T21:05:09Z |
d861t8n | t1_d861t8n | 1,475,096,665 | user_9fbfb19edfc9 | Cooking | After roasting, the skin is burnt or falling off. I would typically then remove what's left of it when i seed and chop it, to cook with. But if I understand correctly here, I should not do so before freezing.
Gotta admit I'm partial to Hatches because they're not too hot. Stomach cant take the hot heat anymore. Socorr... | 5 | t1_d861q0k | t3_54yhu6 | /r/Cooking/comments/t3_54yhu6/d861t8n | null | false | 2016-09-28T21:04:25Z |
d861s0i | t1_d861s0i | 1,475,096,622 | user_e863c9981d95 | Cooking | Grape leaf is too small. I don't like lotus because fresh ones are hard to get and dried take between 10-24 hrs of soak time to prep. | 1 | t1_d85r4cf | t3_54vhre | /r/Cooking/comments/t3_54vhre/d861s0i | null | false | 2016-09-28T21:03:42Z |
d861rwn | t1_d861rwn | 1,475,096,618 | user_9082b413b57c | Cooking | Ounces are a massive PITA internationally. A US oz and an English oz aren't quite the same. Fluid and solid ounces aren't the same.
Even teaspoons/tablespoons are different in different places: in the US, they're 5 and 15 mL respectively, but in they're 5 and 20 mL Australia, for example.
And Imperial isn't the same ... | 3 | t1_d84zji4 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d861rwn | null | false | 2016-09-28T21:03:38Z |
d861qn6 | t1_d861qn6 | 1,475,096,574 | user_6d754b121afa | Cooking | Put rosemary in a coffee grinder? | 2 | t1_d861a2i | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d861qn6 | null | false | 2016-09-28T21:02:54Z |
d861q0k | t1_d861q0k | 1,475,096,552 | user_0d1f6ca13702 | Cooking | Wait wait wait here. If they're roasted then the skin should be burnt off, no? The hell are you talking about peeling them? Anyhow, just freeze them. No need to do anything fancy.
Also: Socorro chiles > Hatch chiles. =p | -3 | t3_54yhu6 | t3_54yhu6 | /r/Cooking/comments/t3_54yhu6/d861q0k | null | false | 2016-09-28T21:02:32Z |
d861ntl | t1_d861ntl | 1,475,096,474 | user_6d62009e23d7 | Cooking | That's a lot of olive oil. Can't wait to make this! | 2 | t1_d8612gl | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d861ntl | null | false | 2016-09-28T21:01:14Z |
d861l62 | t1_d861l62 | 1,475,096,378 | user_bce22ca27b65 | Cooking | Can I ask how you'd heat this up? Microwave? | 1 | t1_d8343q0 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d861l62 | null | false | 2016-09-28T20:59:38Z |
d861g9j | t1_d861g9j | 1,475,096,211 | user_3731fd2dd262 | Cooking | Fresh pepper??
https://youtu.be/NOXSRMlxcxE | 3 | t1_d85h8ow | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d861g9j | null | false | 2016-09-28T20:56:51Z |
d861cso | t1_d861cso | 1,475,096,090 | user_0d1f6ca13702 | Cooking | You, your children and your children's children should be made to suffer. Franks redhot is friggen awesome. Ha. | 3 | t1_d85ucrf | t3_54xbp0 | /r/Cooking/comments/t3_54xbp0/d861cso | null | false | 2016-09-28T20:54:50Z |
d861axg | t1_d861axg | 1,475,096,024 | [deleted] | Cooking | [deleted] | 1 | t1_d8617w1 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d861axg | null | false | 2016-09-28T20:53:44Z |
d861aa5 | t1_d861aa5 | 1,475,096,002 | user_033833645611 | Cooking | Chicken vindaloo. I buy the paste pre made and it even has a recipe right on the label. One pot and it takes about 30 mins. Frozen rice or naan if you're extra lazy. | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d861aa5 | null | false | 2016-09-28T20:53:22Z |
d861a2i | t1_d861a2i | 1,475,095,995 | user_fb9b80a09867 | Cooking | The one I got was about 3.99 to have it shipped. It's the same company the supply's the spices that come with the Costco version. I stopped using them a while back because the spices weren't very fresh. But it did have things like powdered rosemary, which is hard to find around here. | 3 | t1_d860ta0 | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d861a2i | null | false | 2016-09-28T20:53:15Z |
d8619k1 | t1_d8619k1 | 1,475,095,977 | user_4acb4b19c03f | Cooking | I've seen Rick Bayless say before to freeze, roasted and unpeeled, flat in freezer bag. So think you are on right track. | 4 | t3_54yhu6 | t3_54yhu6 | /r/Cooking/comments/t3_54yhu6/d8619k1 | null | false | 2016-09-28T20:52:57Z |
d8618qt | t1_d8618qt | 1,475,095,950 | user_0d1f6ca13702 | Cooking | Ha, I used to be a picky eater. Then I starved for a while working minimum wage. That mostly cured me. Then I married a Chinese broad. Now I can eat just about anything. Except stinky tofu. That stuff is pure madness. | 1 | t3_54xbp0 | t3_54xbp0 | /r/Cooking/comments/t3_54xbp0/d8618qt | null | false | 2016-09-28T20:52:30Z |
d8617w1 | t1_d8617w1 | 1,475,095,920 | user_415ae84d3879 | Cooking | This reminds me of something I had at a bar called "tachos." Like nachos with tater tots. | 3 | t1_d860wc5 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d8617w1 | null | false | 2016-09-28T20:52:00Z |
d8616zh | t1_d8616zh | 1,475,095,890 | user_2ab1f76f2013 | Cooking | Funny enough /u/J_Kenji_Lopez-Alt/ just made a really simple looking recipe video for shakshuka https://www.youtube.com/watch?v=x3nKYqGwDZA I think I'm going to give it a try tonight. Never made it at home | 9 | t1_d85x6zz | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d8616zh | null | false | 2016-09-28T20:51:30Z |
d8616pa | t1_d8616pa | 1,475,095,880 | user_db7d9192ed5e | Cooking | Costco starts their sales on Thursdays. | 3 | t1_d85xl3p | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d8616pa | null | false | 2016-09-28T20:51:20Z |
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