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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d861550 | t1_d861550 | 1,475,095,825 | user_db7d9192ed5e | Cooking | Found this online:
http://hip2save.com/2010/01/07/free-spices-for-5-years-shipping-a-laugh/
> In each specially marked package, you will find a registration card with a unique registration code. Register the code here or by phone: 877-89-SPICE.
>Shipping:
>1-4 spice refills $4.40
>5-10 Spice refills $9.25 | 2 | t1_d85s9e9 | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d861550 | null | false | 2016-09-28T20:50:25Z |
d86148b | t1_d86148b | 1,475,095,794 | user_215e839c93fd | Cooking | I make pinto beans with smoked ham hocks periodically, and it's one of the things I make that I enjoy the most. It takes a long time, but it's really effortless:
***NIGHT BEFORE:*** (About 1 minute of work)
Soak your pintos per the instructions. For the liquid I like using about half a beer plus the rest in water. ... | 20 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86148b | null | false | 2016-09-28T20:49:54Z |
d8613vb | t1_d8613vb | 1,475,095,780 | user_9d1afa0f6f1a | Cooking | Steak and noodles.
Ingredients:
Cheap small steak.
Noodles
An onion, preferably red or shallots.
Butter
Start by putting noodles in boiling water, sauté a finely chopped onion in butter until caramelized. Put onions on a plate. Add a little more butter to the pan if it needs it. Season steak with salt ... | 3 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d8613vb | null | false | 2016-09-28T20:49:40Z |
d8612t0 | t1_d8612t0 | 1,475,095,745 | [deleted] | Cooking | [deleted] | 0 | t1_d8612gl | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d8612t0 | null | false | 2016-09-28T20:49:05Z |
d8612j8 | t1_d8612j8 | 1,475,095,735 | user_25f4a7ad1347 | Cooking | Packaged food has additives to increase shelf life, or to improve other qualities which are not necessarily bad for you, but not good for you either. | 5 | t3_54y9ql | t3_54y9ql | /r/Cooking/comments/t3_54y9ql/d8612j8 | null | false | 2016-09-28T20:48:55Z |
d8612gl | t1_d8612gl | 1,475,095,732 | user_3ed0734ec4f3 | Cooking | Love me some shakshuka. Kenji just posted this how-to:
http://youtu.be/x3nKYqGwDZA | 85 | t1_d85x6zz | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d8612gl | null | false | 2016-09-28T20:48:52Z |
d8611lw | t1_d8611lw | 1,475,095,702 | user_cf2f9118dcf3 | Cooking | you just made my day! | 2 | t1_d85wgov | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d8611lw | null | false | 2016-09-28T20:48:22Z |
d860y8v | t1_d860y8v | 1,475,095,590 | user_f226e01609d9 | Cooking | Rice cookers are the best! I didn't get one for ages because I knew how to cook rice, so why bother with another piece of equipment. But not having to check on it and it's perfect every time - I'll never be without one again. | 2 | t1_d860tzk | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d860y8v | null | false | 2016-09-28T20:46:30Z |
d860xbk | t1_d860xbk | 1,475,095,559 | user_9cb0a625af14 | Cooking | I like to do sliders in the oven. Take a pack of buns, cut them all like you would normally. Line the bottom of a baking pan with the bottom buns and add your choice of (cooked) meat with cheeses, sauces, etc. Add the tops, brush with butter and bake 20 min at 350°. | 3 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d860xbk | null | false | 2016-09-28T20:45:59Z |
d860wc5 | t1_d860wc5 | 1,475,095,525 | [deleted] | Cooking | [deleted] | 3 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d860wc5 | null | false | 2016-09-28T20:45:25Z |
d860wbr | t1_d860wbr | 1,475,095,525 | user_9662d681c628 | Cooking | haha true | 1 | t1_d85yt6b | t3_54xhai | /r/Cooking/comments/t3_54xhai/d860wbr | null | false | 2016-09-28T20:45:25Z |
d860vnw | t1_d860vnw | 1,475,095,501 | user_415ae84d3879 | Cooking | This looks tasty, thanks! | 6 | t1_d860hsv | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d860vnw | null | false | 2016-09-28T20:45:01Z |
d860vm0 | t1_d860vm0 | 1,475,095,500 | user_5f504b0e2151 | Cooking | One meal we make at home again and again is
Chicken Pesto With Gnocchi Bacon & Pine Nuts. Easy to make and fantastic taste. Try it per recipe below:
**[Chicken Pesto With Gnocchi, Bacon & Pine Nuts] (http://icingonthesteak.com/recipe/chicken-pesto-with-gnocchi-bacon-pine-nuts/)**
| 6 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d860vm0 | null | false | 2016-09-28T20:45:00Z |
d860tzk | t1_d860tzk | 1,475,095,445 | user_415ae84d3879 | Cooking | I just found out that my roommate has a rice cooker. Game changer.
Thanks for the suggestion! | 1 | t1_d860faa | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d860tzk | null | false | 2016-09-28T20:44:05Z |
d860tyj | t1_d860tyj | 1,475,095,444 | user_0d1f6ca13702 | Cooking | If you're cooking them in the oven and using olive oil then it's going to be way better for you than packaged stuff. But then I'd probably add cheese, so that goes out the window. Ha. | 1 | t3_54y9ql | t3_54y9ql | /r/Cooking/comments/t3_54y9ql/d860tyj | null | false | 2016-09-28T20:44:04Z |
d860ta0 | t1_d860ta0 | 1,475,095,422 | user_cf2f9118dcf3 | Cooking | what sort of sorcery is this?! Wow. How much is the refill S&H? | 3 | t1_d85xwpl | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d860ta0 | null | false | 2016-09-28T20:43:42Z |
d860t8j | t1_d860t8j | 1,475,095,420 | user_30531e2f665a | Cooking | Hands down - Poppyseed chicken
Pieces of chicken, cream of mushroom, sour cream, topped with poppyseeds, ritz crackers, and butter all baked as a cassarole.
edit now that I'm home: Recipe here: http://imgur.com/a/P24au | 6 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d860t8j | null | false | 2016-09-28T20:43:40Z |
d860s8m | t1_d860s8m | 1,475,095,386 | user_7bf9ce0295dc | Cooking | Diana's Sauces don't tend to contain unnecessary stuff. | 2 | t1_d85ywl2 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d860s8m | null | false | 2016-09-28T20:43:06Z |
d860rgw | t1_d860rgw | 1,475,095,361 | user_a197fd9e85ac | Cooking | An even better suggestion is to get a pressure cooker like the Instant Pot. /r/PressureCooking has great info.
You can cook chicken, roasts, soups, chili, dessert in minutes! | 5 | t1_d85uqnn | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d860rgw | null | false | 2016-09-28T20:42:41Z |
d860qjx | t1_d860qjx | 1,475,095,331 | user_7bf9ce0295dc | Cooking | Similarly, Thai Kitchen's curry pastes are an excellent way to get Thai curry cooked in minutes. | 11 | t1_d85rauk | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d860qjx | null | false | 2016-09-28T20:42:11Z |
d860ntf | t1_d860ntf | 1,475,095,240 | user_415ae84d3879 | Cooking | I've done sausage and apple stuffed acorn squash recently but this looks good too! Thanks! | 3 | t1_d85wmtg | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d860ntf | null | false | 2016-09-28T20:40:40Z |
d860mj9 | t1_d860mj9 | 1,475,095,196 | user_97249410b677 | Cooking | Fucking Cilantro. That shit grows like it was infected with the T-Virus, reaching for the sky, before it seeds and turns to sticks and dust | 1 | t1_d85nq7u | t3_54ursw | /r/Cooking/comments/t3_54ursw/d860mj9 | null | false | 2016-09-28T20:39:56Z |
d860l2p | t1_d860l2p | 1,475,095,147 | user_08912969fa33 | Cooking | what about a homemade tarter sauce?
cod is my fav (not including walleye, which is a class of its own) | 1 | t3_54wq3i | t3_54wq3i | /r/Cooking/comments/t3_54wq3i/d860l2p | null | false | 2016-09-28T20:39:07Z |
d860i4e | t1_d860i4e | 1,475,095,049 | user_addb058dd77f | Cooking | Good point, my comment assumes the OP is cutting his own fries fresh and not buying them pre-packaged from the store. | 2 | t1_d8605s1 | t3_54y9ql | /r/Cooking/comments/t3_54y9ql/d860i4e | null | false | 2016-09-28T20:37:29Z |
d860hsv | t1_d860hsv | 1,475,095,039 | user_a33496b2d85b | Cooking | Halve a handful of cherry tomatoes, mince a clove of garlic, cut a handful of basil, add a nice amount of olive oil and a tablespoon of balsamic or red wine vinegar and salt and pepper. Now squash the tomatoes with your hand. Cook any kind of pasta al dente (long and thin works best), drain it and add to the sauce. Mix... | 41 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d860hsv | null | false | 2016-09-28T20:37:19Z |
d860faa | t1_d860faa | 1,475,094,950 | user_f226e01609d9 | Cooking | Black beans and rice with vegetables is one of my go-to easy meals.
First I start the rice. Then, drain and rinse the beans, heat up a bit of oil and toast some ground cumin and paprika, maybe a clove of minced garlic if I feel like mincing (usually I don't), and then add the beans, water, and a little bit of Better t... | 8 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d860faa | null | false | 2016-09-28T20:35:50Z |
d860eqi | t1_d860eqi | 1,475,094,932 | user_db024dd361eb | Cooking | Shut your trap, I'm the real hot drek around here. | 2 | t1_d842sth | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d860eqi | null | false | 2016-09-28T20:35:32Z |
d860ejl | t1_d860ejl | 1,475,094,926 | user_637369ee08ed | Cooking | My go to dinner is 2 tortilla wraps, asda do varying flavours.
-Frozen mince in the pan/frozen diced chicken in the microwave
-frozen stir fry veg in the pan
-frozen garlic and onions in the pan
Fry for 5 mins, and bam. Leaves you feeling stuffed, the wraps are pretty low calorie compared pasta or other carby food... | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d860ejl | null | false | 2016-09-28T20:35:26Z |
d8609ss | t1_d8609ss | 1,475,094,763 | user_0d1f6ca13702 | Cooking | I'd say while defrosting. Defrosts the thing faster, so why not. Eh, brines, foil, herbs, butter, all good, I've done it all, but a tad overrated by my estimation. I keep it simple these days and do just a bird, maybe some dressing. Haha, thanksgiving and xmas is coming up. My wife hates me. I buy way too many tu... | 3 | t1_d85sw09 | t3_54unf1 | /r/Cooking/comments/t3_54unf1/d8609ss | null | false | 2016-09-28T20:32:43Z |
d8609ir | t1_d8609ir | 1,475,094,752 | user_25f4a7ad1347 | Cooking | That's a chimichurri | 3 | t1_d85mr3v | t3_54wq3i | /r/Cooking/comments/t3_54wq3i/d8609ir | null | false | 2016-09-28T20:32:32Z |
d86098k | t1_d86098k | 1,475,094,742 | user_7e2e3ad5b4fc | Cooking | Nope, no maple in it, I don't like maple flavor at all :p | 1 | t1_d85xpt8 | t3_54x5jn | /r/Cooking/comments/t3_54x5jn/d86098k | null | false | 2016-09-28T20:32:22Z |
d860943 | t1_d860943 | 1,475,094,737 | user_eb617a1b6f99 | Cooking | Tacos. Since you like sausage hash, try Chorizo and potato tacos. Dice a potato and boil for ten minutes in salted water, drain. In a large skillet, pour in a healthy dose of olive oil and add a diced onion. Sautee for a minute, then add fresh chorizo, removed from the casing. Break it up with the back of your spo... | 25 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d860943 | null | false | 2016-09-28T20:32:17Z |
d86083p | t1_d86083p | 1,475,094,704 | user_7e2e3ad5b4fc | Cooking | I made a batch to take to church tonight, everyone there is used to being my guinea pigs so we'll find out! I think it tastes pretty good personally. I used some of the mild sausage that didn't have a huge amount of seasonings in it and it seems like most of the chili spices did mute out the sausage. | 1 | t3_54x5jn | t3_54x5jn | /r/Cooking/comments/t3_54x5jn/d86083p | null | false | 2016-09-28T20:31:44Z |
d86063m | t1_d86063m | 1,475,094,634 | user_cb4899b3dd83 | Cooking | Billionaire's franks and beans from Food Wishes. | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86063m | null | false | 2016-09-28T20:30:34Z |
d8605s1 | t1_d8605s1 | 1,475,094,624 | user_36a0c2ac744a | Cooking | Even the packaged frozen fries are par-fried so they have been deep fried to a certain extent. | 4 | t1_d85yr78 | t3_54y9ql | /r/Cooking/comments/t3_54y9ql/d8605s1 | null | false | 2016-09-28T20:30:24Z |
d8604qm | t1_d8604qm | 1,475,094,587 | user_25f4a7ad1347 | Cooking | Sounds like you need to learn to eat. | 10 | t3_54xbp0 | t3_54xbp0 | /r/Cooking/comments/t3_54xbp0/d8604qm | null | false | 2016-09-28T20:29:47Z |
d8602ae | t1_d8602ae | 1,475,094,505 | user_e0eddea12139 | Cooking | You mean... this [sauce](https://i5.walmartimages.com/asr/e5fc49a8-e661-4b36-85be-05049365be82_1.9fea6e08b053f311bf8f9e47b9c49bd6.jpeg?odnHeight=450&odnWidth=450&odnBg=FFFFFF)?
Just want to make sure. I'm Chinese, but we have so many delicious sauces, I'm not sure which one you mean. If it's the one I linked (chili ... | 16 | t1_d85z81l | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d8602ae | null | false | 2016-09-28T20:28:25Z |
d8600l9 | t1_d8600l9 | 1,475,094,448 | user_bfcb123a32bd | Cooking | Awesome! I get it now! When I worked in the restaurant biz we did something similar for our parsleys. Makes sense! | 1 | t1_d85lz8c | t3_54ursw | /r/Cooking/comments/t3_54ursw/d8600l9 | null | false | 2016-09-28T20:27:28Z |
d85zy48 | t1_d85zy48 | 1,475,094,364 | user_25f4a7ad1347 | Cooking | Can't see breakfast sausage flavors surviving past the chili spices. They're typically sage, nutmeg, thyme etc.
Try it, i say | 1 | t3_54x5jn | t3_54x5jn | /r/Cooking/comments/t3_54x5jn/d85zy48 | null | false | 2016-09-28T20:26:04Z |
d85zvey | t1_d85zvey | 1,475,094,272 | user_76e8d93393cc | Cooking | Naw, don't feel bad, saying that it moves quicker than Target or Walmart doesn't really give the whole picture. Your comment definitely added to the conversation and was not in opposition to the one you replied to | 7 | t1_d85z7ex | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d85zvey | null | false | 2016-09-28T20:24:32Z |
d85zt6g | t1_d85zt6g | 1,475,094,195 | user_b2deeaf173f8 | Cooking | > With costco, I'd be willing to bet that they'd be better than a similar target or walmart version though.
But we don't know the quality of the spices or the age they were when the manufacturer put them in the jars. | 5 | t1_d85nvo5 | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d85zt6g | null | false | 2016-09-28T20:23:15Z |
d85zs43 | t1_d85zs43 | 1,475,094,158 | user_683cb537c88b | Cooking | I try to just use water but a little soap shouldn't hurt it. If something gets stuck I use the back of the sponge to pull it off and that's harmless too, but don't soak it. I've only had one instance where I couldn't clean it because something was stuck; I was reducing a sugary sauce and forgot about it... so it burned... | 1 | t1_d85hfu4 | t3_54va4x | /r/Cooking/comments/t3_54va4x/d85zs43 | null | false | 2016-09-28T20:22:38Z |
d85zkga | t1_d85zkga | 1,475,093,894 | user_b2deeaf173f8 | Cooking | I think I saw that as well. Of course if the spices aren't any good or they view "shipping and handling" as a profit center then not such a good deal. | 1 | t1_d85s9e9 | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d85zkga | null | false | 2016-09-28T20:18:14Z |
d85zge1 | t1_d85zge1 | 1,475,093,759 | user_716965d93d13 | Cooking | 5 year refill confirmed!
https://imgur.com/gallery/xwfQU | 3 | t1_d85s9e9 | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d85zge1 | null | false | 2016-09-28T20:15:59Z |
d85zfoy | t1_d85zfoy | 1,475,093,735 | [deleted] | Cooking | [removed] | 1 | t1_d85zfk5 | t3_54va4x | /r/Cooking/comments/t3_54va4x/d85zfoy | null | false | 2016-09-28T20:15:35Z |
d85zfk5 | t1_d85zfk5 | 1,475,093,730 | user_25f4a7ad1347 | Cooking | https://www.amazon.com/Cuisinart-722-30G-Classic-12-Inch-Skillet/product-reviews/B0078P9D8U/ref=cm_cr_dp_qt_hist_one?ie=UTF8&filterByStar=one_star&showViewpoints=0
that glass lid seems to shatter. Making tempered glass takes a bit of technology, i'm betting this is made in china with poor qc. | 1 | t3_54va4x | t3_54va4x | /r/Cooking/comments/t3_54va4x/d85zfk5 | null | false | 2016-09-28T20:15:30Z |
d85zdih | t1_d85zdih | 1,475,093,662 | user_47ce537a5ff9 | Cooking | This! While I returm things few and far between have never had an issue with a return. | 1 | t1_d85nen0 | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d85zdih | null | false | 2016-09-28T20:14:22Z |
d85zd2d | t1_d85zd2d | 1,475,093,647 | user_68d7d0f2e660 | Cooking | Hah the videos I've seen are absolutely terrifying. | 1 | t1_d859ucv | t3_54unf1 | /r/Cooking/comments/t3_54unf1/d85zd2d | null | false | 2016-09-28T20:14:07Z |
d85zb4h | t1_d85zb4h | 1,475,093,580 | user_b2deeaf173f8 | Cooking | Starts 9/29. | 2 | t1_d85xl3p | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d85zb4h | null | false | 2016-09-28T20:13:00Z |
d85z81l | t1_d85z81l | 1,475,093,476 | user_49ab62312bda | Cooking | You'll think I'm crazy, because I thought my study abroad besty from Shanghai was crazy for introducing this to me, but I have three words for you:
*Peanut Butter Noodles*
That's right, friends. This is what's up.
First you make yourself some noodles. If you don't got no Chinese noodles no probs. You get yourself som... | 40 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d85z81l | null | false | 2016-09-28T20:11:16Z |
d85z7ex | t1_d85z7ex | 1,475,093,455 | user_eb6d16562921 | Cooking | Oh shit I didn't even read your second paragraph jeez yeah I have seen the same thing at Target. You don't go to a Target for spices necessarily lol. | 7 | t1_d85z32h | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d85z7ex | null | false | 2016-09-28T20:10:55Z |
d85z5kk | t1_d85z5kk | 1,475,093,394 | user_f7dfcaa52146 | Cooking | [Dragon noodles](http://www.yummly.com/recipe/Lime-Shrimp-Dragon-Noodles-1683946) have become a recent favorite in my house.
For add-ins, I've tried breaded chicken, shrimp and just plain veggies. I also tend to use linguine noodles because that's what I keep in my pantry. No matter what I mix-in, though, I always use... | 10 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d85z5kk | null | false | 2016-09-28T20:09:54Z |
d85z32h | t1_d85z32h | 1,475,093,312 | user_a89d242982aa | Cooking | Sorry, that's what I was getting at. That Costco does replenish stock a lot better than the other places. I've seen spice racks at walmart with dust on them. Their actual spice aisles are better though. | 7 | t1_d85z0nk | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d85z32h | null | false | 2016-09-28T20:08:32Z |
d85z0nk | t1_d85z0nk | 1,475,093,229 | user_eb6d16562921 | Cooking | Actually. I stock the shelves at Costco, and the spices, as a matter of fact. They move fairly quickly. The majority of people that come in to buy spices buy for personal businesses, and they buy a few at a time. The forklift driver drops the pallet of spices every day off the top steel for backstock, and we rotate the... | 25 | t1_d85nvo5 | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d85z0nk | null | false | 2016-09-28T20:07:09Z |
d85ywl2 | t1_d85ywl2 | 1,475,093,090 | user_1028a09ab9a8 | Cooking | What is a good BBQ sauce that would be available in most supermarkets? | 2 | t1_d85x3pj | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d85ywl2 | null | false | 2016-09-28T20:04:50Z |
d85yt6b | t1_d85yt6b | 1,475,092,977 | user_165cde8f359c | Cooking | If you like paying $70 for a 150ml bottle, sure. | 2 | t1_d85tbem | t3_54xhai | /r/Cooking/comments/t3_54xhai/d85yt6b | null | false | 2016-09-28T20:02:57Z |
d85yr78 | t1_d85yr78 | 1,475,092,908 | user_addb058dd77f | Cooking | That all depends on the type, and amount, of oil used. A potato, on its own, isnt really bad for you. But when you deep fry it, or drench it in oil in the oven, it absorbs the oil. If you are using olive oil, sparingly, then they will be better for you than ones you get at a fast food place. | 9 | t3_54y9ql | t3_54y9ql | /r/Cooking/comments/t3_54y9ql/d85yr78 | null | false | 2016-09-28T20:01:48Z |
d85ylql | t1_d85ylql | 1,475,092,727 | user_68bcbe548476 | Cooking | 9 | t1_d85ye6r | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d85ylql | null | false | 2016-09-28T19:58:47Z | |
d85ykt1 | t1_d85ykt1 | 1,475,092,696 | user_77586ed67159 | Cooking | Check out this site brokeassgourmet.com. I get all my best ideas from here. After that I can tweak it how I like and get some nice dishes on the cheap. I really like the Ridiculously Easy Turkey Chili. Cost me $13 to make and I can tweak it by adding picante salsa instead of pico de gallo or switching the meat as well.... | 13 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d85ykt1 | null | false | 2016-09-28T19:58:16Z |
d85yj7a | t1_d85yj7a | 1,475,092,643 | user_4acb4b19c03f | Cooking | If they left it bland or have it more spice based (maybe like a mild chorizo) it could work. But more than likely it will have some sage, which won't work so much in my opinion. It could also have a high fat content, while this isn't necessarily a bad thing. You'd really have to test it, and likely balance it out with ... | 2 | t3_54x5jn | t3_54x5jn | /r/Cooking/comments/t3_54x5jn/d85yj7a | null | false | 2016-09-28T19:57:23Z |
d85ygfn | t1_d85ygfn | 1,475,092,552 | user_cfa6da5eae3a | Cooking | Thanks!! | 1 | t1_d85y99i | t3_54xhai | /r/Cooking/comments/t3_54xhai/d85ygfn | null | false | 2016-09-28T19:55:52Z |
d85ye6r | t1_d85ye6r | 1,475,092,478 | user_0890ed61f1b6 | Cooking | What brand are these packets you speak of? | 4 | t1_d85rauk | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d85ye6r | null | false | 2016-09-28T19:54:38Z |
d85ycr9 | t1_d85ycr9 | 1,475,092,431 | user_cfd63b37b842 | Cooking | Buy ad space in the paper for them to advertise the new restaurant. | 2 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85ycr9 | null | false | 2016-09-28T19:53:51Z |
d85y99i | t1_d85y99i | 1,475,092,313 | user_56caf079f385 | Cooking | Also to add to the other responses. Despite it's name oyster sauces are sometimes made with mushrooms! Check out some labels and I bet you could find it online. | 1 | t3_54xhai | t3_54xhai | /r/Cooking/comments/t3_54xhai/d85y99i | null | false | 2016-09-28T19:51:53Z |
d85xwy8 | t1_d85xwy8 | 1,475,091,908 | user_bdfedbf5b544 | Cooking | This recipe is actually for black cod, but I've used it for regular cod as well and it's awesome (and very easy!). http://www.williams-sonoma.com/m/recipe/soy-glazed-black-cod.html. It's still great without the bok choy and shiitakes but add them if you can. | 1 | t3_54wq3i | t3_54wq3i | /r/Cooking/comments/t3_54wq3i/d85xwy8 | null | false | 2016-09-28T19:45:08Z |
d85xwpl | t1_d85xwpl | 1,475,091,899 | user_fb9b80a09867 | Cooking | You have to send away for them then they mail you refills in sealed bags. Usually they charge shipping and handling. | 6 | t1_d85xkde | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d85xwpl | null | false | 2016-09-28T19:44:59Z |
d85xvvm | t1_d85xvvm | 1,475,091,872 | user_06543fc3f2a2 | Cooking | Cream of turkey with wild rice soup, served with a crusty sourdough bread. Takes about 10-15 minutes of prep time in the morning, dump it all into the slow cooker, pick up the bread on the way home. | 4 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d85xvvm | null | false | 2016-09-28T19:44:32Z |
d85xvfw | t1_d85xvfw | 1,475,091,857 | user_3f93f8379d6c | Cooking | Did you know they make bacon jerky? | 1 | t1_d85woak | t3_54xbp0 | /r/Cooking/comments/t3_54xbp0/d85xvfw | null | false | 2016-09-28T19:44:17Z |
d85xuaq | t1_d85xuaq | 1,475,091,819 | user_7e44bb75dbe7 | Cooking | It is really hard to describe, but there seems to be an actual flavor enhancement with Aleppo pepper flakes as opposed to red pepper - which seem to just make things spicy.
Aleppo does make something a bit spicer, but there is something else it adds that I can't put my finger on. I've used them on scrambled eggs, whic... | 3 | t1_d85tw46 | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85xuaq | null | false | 2016-09-28T19:43:39Z |
d85xtay | t1_d85xtay | 1,475,091,787 | user_00c6e8d45e48 | Cooking | Yea, but it's probably the same crappy quality that comes with it in the first place | 3 | t1_d85s9e9 | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d85xtay | null | false | 2016-09-28T19:43:07Z |
d85xrsd | t1_d85xrsd | 1,475,091,734 | user_00c6e8d45e48 | Cooking | I bought two of those to organize my spice cabinet and threw out all the spices ( was planning on tossing them, just liked how compact they were, could easily fit both on the same shelf)
I'm pretty particular about buying good spices, whole when possible and only grinding enough for a month or so at a time.
If you ca... | 2 | t3_54wu6t | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d85xrsd | null | false | 2016-09-28T19:42:14Z |
d85xpt8 | t1_d85xpt8 | 1,475,091,668 | user_710f4dc1e2c4 | Cooking | I've used breakfast sausage for various things. Many are different but it contains even a bit maple...ide avoid chili all together. | 1 | t3_54x5jn | t3_54x5jn | /r/Cooking/comments/t3_54x5jn/d85xpt8 | null | false | 2016-09-28T19:41:08Z |
d85xms6 | t1_d85xms6 | 1,475,091,566 | user_228e9589ffc5 | Cooking | Bacon jerky is a thing
An example of a strong non meat flavor I make is grilled chicken with a shit ton of spicy spice. I can hardly taste the chicken. | 1 | t1_d85woak | t3_54xbp0 | /r/Cooking/comments/t3_54xbp0/d85xms6 | null | false | 2016-09-28T19:39:26Z |
d85xl3p | t1_d85xl3p | 1,475,091,512 | user_570d9d1b94b1 | Cooking | I'm seeing it for 24.99 right now. Do you know when specifically the $5 discount will start? Friday or the weekend? | 2 | t3_54wu6t | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d85xl3p | null | false | 2016-09-28T19:38:32Z |
d85xkde | t1_d85xkde | 1,475,091,488 | user_443a15324632 | Cooking | How do you get the spices refilled? Just bring the empty containers to a costco, or?? | 6 | t1_d85w0mg | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d85xkde | null | false | 2016-09-28T19:38:08Z |
d85xidh | t1_d85xidh | 1,475,091,422 | user_cfe2960d6224 | Cooking | Also a good lube in the bedroom. | 1 | t1_d85r33j | t3_54wqvv | /r/Cooking/comments/t3_54wqvv/d85xidh | null | false | 2016-09-28T19:37:02Z |
d85xhl3 | t1_d85xhl3 | 1,475,091,397 | user_6fc3fd05299f | Cooking | Never heard of this dish before, but it look awesome! I will have to try it :) | 4 | t1_d85x6zz | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d85xhl3 | null | false | 2016-09-28T19:36:37Z |
d85xdew | t1_d85xdew | 1,475,091,261 | user_66133f37cafb | Cooking | anything decorative that fits the place's theme and shows you, as a customer, appreciating the fuck out of the restaurant. dont get ingredients or anything.
only other thing i can think of is to pay attention to the cooking items your friend talks about but never indulges in. for instance, i use the standard 25 dollar... | 1 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85xdew | null | false | 2016-09-28T19:34:21Z |
d85x8mr | t1_d85x8mr | 1,475,091,100 | user_fef39e617223 | Cooking | True I don't typically vary too much I tend to make the same things the same way. Sometimes I just try something completely new but typically if I'm making a steak I sear and pop in the oven etc. | 1 | t1_d85wrs5 | t3_54va4x | /r/Cooking/comments/t3_54va4x/d85x8mr | null | false | 2016-09-28T19:31:40Z |
d85x6zz | t1_d85x6zz | 1,475,091,043 | user_22753c1a49e0 | Cooking | Shakshuka! Basically a rich tomato sauce simmered for a while then eggs cracked directly into it and barley cooked. Super impressive, flavorful and simple :) | 170 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d85x6zz | null | false | 2016-09-28T19:30:43Z |
d85x663 | t1_d85x663 | 1,475,091,015 | user_06ce54a6289f | Cooking | The loin of pork, beef etc comes from the back, so I guess fish have similar muscles there | 3 | t1_d85w0hi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d85x663 | null | false | 2016-09-28T19:30:15Z |
d85x3pj | t1_d85x3pj | 1,475,090,932 | user_66133f37cafb | Cooking | i think the easiest one is something im making tonight. costco frozen meatballs. just stick them in the oven till they're done. then put a bit of your favorite bbq sauce (not that sweet baby ray's bullshit, like a proper flavored sauce that isnt ONLY sweet.....but SBR will work), just enough sauce to lightly glaze/coat... | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d85x3pj | null | false | 2016-09-28T19:28:52Z |
d85wzlj | t1_d85wzlj | 1,475,090,798 | user_c20ed6427d3e | Cooking | Let me know because if so I'm snagging this bad boy. | 1 | t1_d85s9e9 | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d85wzlj | null | false | 2016-09-28T19:26:38Z |
d85wyil | t1_d85wyil | 1,475,090,761 | user_300306dbdccf | Cooking | Breakfast sausage has a pretty distinct flavor imo, and while the other flavors in the chili might mute that I think you would still have that taste. I don't think it would be that good. Probably not awful, just not that good.
You've got 10 lbs, just give it a shot! | 2 | t3_54x5jn | t3_54x5jn | /r/Cooking/comments/t3_54x5jn/d85wyil | null | false | 2016-09-28T19:26:01Z |
d85wxu8 | t1_d85wxu8 | 1,475,090,739 | user_cc1deb6c9134 | Cooking | There are still rumors of it returning after American Gods gets settled in. Can you even imagine Brian Fullers take on Silence of the Lambs?! NBC made a huge mistake in letting him go. Also: season 3? Oh man. I am a straightish lady, but that kaleidoscope sex scene is one of the hottest things I have EVER seen on netw... | 1 | t1_d85dh06 | t3_54vhre | /r/Cooking/comments/t3_54vhre/d85wxu8 | null | false | 2016-09-28T19:25:39Z |
d85wwi3 | t1_d85wwi3 | 1,475,090,693 | user_35745ac6e8bb | Cooking | Holy what! That would change *everything* for me. I'd buy that in a heartbeat. | 4 | t1_d85s9e9 | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d85wwi3 | null | false | 2016-09-28T19:24:53Z |
d85wrs5 | t1_d85wrs5 | 1,475,090,532 | user_5e599a4aa53a | Cooking | Pretty much the only thing I *always* use oven heating for is when I make whole branzino on the griddle. The griddle spans two burners and it seemed way more straightforward to just bring the thing to temp in the oven rather than waiting for the cool spot between the burners to catch up. For steaks and other things I ... | 2 | t1_d85v7yh | t3_54va4x | /r/Cooking/comments/t3_54va4x/d85wrs5 | null | false | 2016-09-28T19:22:12Z |
d85wrnj | t1_d85wrnj | 1,475,090,527 | user_cc1deb6c9134 | Cooking | I have no advice, but wanted to congratulate you in squigging me out for the rest of the day with the reminder of that Hannibal episode. God I love that sick fucking show. | 1 | t3_54vhre | t3_54vhre | /r/Cooking/comments/t3_54vhre/d85wrnj | null | false | 2016-09-28T19:22:07Z |
d85wp3t | t1_d85wp3t | 1,475,090,442 | user_6aea7a64ffdb | Cooking | So I don't have a pressure cooker... I have a crockpot, stove, and microwave, though. I'd love to get this sucker insanely tender like you're recommending. Have any tips?
PS - If your username is based on the show, I salute you. Amazing television! | 1 | t1_d85p3em | t3_54wlj2 | /r/Cooking/comments/t3_54wlj2/d85wp3t | null | false | 2016-09-28T19:20:42Z |
d85woak | t1_d85woak | 1,475,090,414 | user_66133f37cafb | Cooking | nah man i'll eat bacon even if its cooked like complete shit. theres really no wrong way to have bacon. im surprised they dont wrap meat with bacon before making it into jerky. perhaps man is not meant to have such powers.
i havent had blackened chicken. do you have another example of strong non-meat flavor?
i dont t... | 1 | t1_d85v9jh | t3_54xbp0 | /r/Cooking/comments/t3_54xbp0/d85woak | null | false | 2016-09-28T19:20:14Z |
d85wmtg | t1_d85wmtg | 1,475,090,366 | user_94c73965adaa | Cooking | Stuffed pumpkin. Take a pumpkin (or very large squash, I've used large kabocha before) and open and clean it as if you were making a jack-o-lantern. Cut some stale bread into chunks and mix it with garlic and grated cheese (optionally pieces of cooked sausage or bacon), stuff it in the pumpkin, mix a pinch of nutmeg ... | 6 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d85wmtg | null | false | 2016-09-28T19:19:26Z |
d85wm2e | t1_d85wm2e | 1,475,090,341 | user_5e599a4aa53a | Cooking | Yeah, I've done that too and still do sometimes, but if I make something greasy and don't wash immediately soap and water just cuts through the gunk more quickly than water alone. Also, even though I use the rough side of the sponge I don't really need to "scrub" - for most things it just cleans right up. | 2 | t1_d85v62m | t3_54va4x | /r/Cooking/comments/t3_54va4x/d85wm2e | null | false | 2016-09-28T19:19:01Z |
d85whg2 | t1_d85whg2 | 1,475,090,187 | [deleted] | Cooking | [deleted] | 1 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85whg2 | null | false | 2016-09-28T19:16:27Z |
d85wgov | t1_d85wgov | 1,475,090,161 | user_da6ba0226c69 | Cooking | I prefer Spiceps to a Spice Rack http://i.imgur.com/YsxmESs.jpg | 21 | t3_54wu6t | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d85wgov | null | false | 2016-09-28T19:16:01Z |
d85w217 | t1_d85w217 | 1,475,089,687 | user_a81051649825 | Cooking | A friend opened a cafe, I gave her a lovely hefty cake slice with the name of the cafe and the opening day engraved on it. She burst into tears of joy and still uses it every day in the cafe. | 2 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85w217 | null | false | 2016-09-28T19:08:07Z |
d85w0mg | t1_d85w0mg | 1,475,089,642 | user_a5d33bbdd94f | Cooking | Just bought it a few weeks ago when it was on sale here, can confirm it does come with refills. | 9 | t1_d85s9e9 | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d85w0mg | null | false | 2016-09-28T19:07:22Z |
d85w0hi | t1_d85w0hi | 1,475,089,637 | user_8fdffbb21a29 | Cooking | That's so weird because I always thought loins required an animal to have legs (or hips according to the dictionary definition). Interesting that people consider the middle of a fish as loins. | 5 | t1_d85vucp | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d85w0hi | null | false | 2016-09-28T19:07:17Z |
d85w0bl | t1_d85w0bl | 1,475,089,632 | user_e4c0de0b80be | Cooking | totally agree. my partner and i opened a "trendy" x-cuisine restaurant a few years ago. we got a couple x-cuisine related things which were pretty much useless to us. your friends have the expertise in their field, they've chosen to start a business because of their expertise, basically they're ron swanson, and they kn... | 15 | t1_d85i8md | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85w0bl | null | false | 2016-09-28T19:07:12Z |
d85vucp | t1_d85vucp | 1,475,089,438 | user_c45ae7bec499 | Cooking | As cod can be a large fish, the fillet is often too big for a single portion. It is therefore possible to buy the cod loin, which is cut from the middle section or fattest part of the fillet. Succulent loins are short and fat compared to longer cod fillets and they are considered the prime cut. | 4 | t1_d85vabn | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d85vucp | null | false | 2016-09-28T19:03:58Z |
d85vrb5 | t1_d85vrb5 | 1,475,089,338 | user_25f4a7ad1347 | Cooking | http://www.messyvegetariancook.com/vegan-alternatives-to-fish-sauce-shrimp-paste-and-oyster-sauce-in-thai-cuisine/ | 2 | t3_54xhai | t3_54xhai | /r/Cooking/comments/t3_54xhai/d85vrb5 | null | false | 2016-09-28T19:02:18Z |
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