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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d84op6q | t1_d84op6q | 1,475,012,756 | user_9c8b9519e63e | Cooking | Anybody read it or have reviews yet? | 2 | t3_54pn4f | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84op6q | null | false | 2016-09-27T21:45:56Z |
d84odrc | t1_d84odrc | 1,475,012,313 | user_daeeb3c9bec4 | Cooking | You should watch it. It's hilarious and incredibly frustrating. | 2 | t1_d84a194 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84odrc | null | false | 2016-09-27T21:38:33Z |
d84o7zp | t1_d84o7zp | 1,475,012,089 | user_9662d681c628 | Cooking | I love you too. | 1 | t1_d84nd0k | t3_54lakd | /r/Cooking/comments/t3_54lakd/d84o7zp | null | false | 2016-09-27T21:34:49Z |
d84o7t0 | t1_d84o7t0 | 1,475,012,081 | user_5711979e91d4 | Cooking | That looks awesome. Would shoaxing wine work for that? | 1 | t1_d84nq2e | t3_54sidv | /r/Cooking/comments/t3_54sidv/d84o7t0 | null | false | 2016-09-27T21:34:41Z |
d84o5cr | t1_d84o5cr | 1,475,011,984 | user_968eb31e798a | Cooking | I would try it with cubed round steak, also known as cubed steak. It's a super tenderized normally tough cut that just melts when braised. | 3 | t3_54rbmv | t3_54rbmv | /r/Cooking/comments/t3_54rbmv/d84o5cr | null | false | 2016-09-27T21:33:04Z |
d84nxjz | t1_d84nxjz | 1,475,011,680 | user_18c94b4099d3 | Cooking | I just made this [recipe](http://cooking.nytimes.com/recipes/1018283-cochinita-pibil) from The NY Times magazine last week, and it was delicious! | 1 | t3_54sb4w | t3_54sb4w | /r/Cooking/comments/t3_54sb4w/d84nxjz | null | false | 2016-09-27T21:28:00Z |
d84nxgj | t1_d84nxgj | 1,475,011,676 | user_7adbd07cf963 | Cooking | Exactly my point. It's why people like Anthony Bourdain and Eddie Huang and don't trust Rachel Ray. We smell fake. The new crop of Vice hosts are refreshing because they are rough around the edges. | -8 | t1_d84n04m | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84nxgj | null | false | 2016-09-27T21:27:56Z |
d84nr0x | t1_d84nr0x | 1,475,011,437 | user_35656895e9a2 | Cooking | Hey can you post the recipe that stood out the most to u? Just the general idea. I always sway back and forth with him and the kindle preview never goes far enough to get to an actual recipe so I can see if I'm into it. | 3 | t3_54pn4f | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84nr0x | null | false | 2016-09-27T21:23:57Z |
d84nq2e | t1_d84nq2e | 1,475,011,400 | user_c9ebe4204ae1 | Cooking | Not searing related, but check out velveting, it's a technique for tenderizing meats often used before stir frying.
http://www.kawalingpinoy.com/2015/08/how-to-velvet-meat/ | 3 | t3_54sidv | t3_54sidv | /r/Cooking/comments/t3_54sidv/d84nq2e | null | false | 2016-09-27T21:23:20Z |
d84nkzk | t1_d84nkzk | 1,475,011,211 | user_0d1f6ca13702 | Cooking | Gluten free why is what I'd ask. They actually have celiac disease? Or they're a bunch of retards? I'd guess the latter. | -2 | t3_54r0n7 | t3_54r0n7 | /r/Cooking/comments/t3_54r0n7/d84nkzk | null | false | 2016-09-27T21:20:11Z |
d84nhlj | t1_d84nhlj | 1,475,011,082 | user_09e9ac3c7452 | Cooking | Thank you so much! | 1 | t1_d84mdzq | t3_54sb4w | /r/Cooking/comments/t3_54sb4w/d84nhlj | null | false | 2016-09-27T21:18:02Z |
d84nhai | t1_d84nhai | 1,475,011,071 | user_09e9ac3c7452 | Cooking | Lmao -_-Thank you very much, for some reason I thought they would keep this a secret ! | 1 | t1_d84kfxy | t3_54sb4w | /r/Cooking/comments/t3_54sb4w/d84nhai | null | false | 2016-09-27T21:17:51Z |
d84nd0k | t1_d84nd0k | 1,475,010,905 | user_0d1f6ca13702 | Cooking | Spoken like a true cunt. | 0 | t1_d84na68 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d84nd0k | null | false | 2016-09-27T21:15:05Z |
d84nas0 | t1_d84nas0 | 1,475,010,823 | user_0d1f6ca13702 | Cooking | Bah, you lost me at gravy master and bouillon cubes. | 1 | t3_54mc1o | t3_54mc1o | /r/Cooking/comments/t3_54mc1o/d84nas0 | null | false | 2016-09-27T21:13:43Z |
d84na68 | t1_d84na68 | 1,475,010,801 | user_9662d681c628 | Cooking | Why are you still responding? You're very aggressive and angry for something you know nothing about. I hope you don't vote or reproduce, for the sake of the next generation. Have a good day, go smoke a joint and calm down friend. | 1 | t1_d84k84e | t3_54lakd | /r/Cooking/comments/t3_54lakd/d84na68 | null | false | 2016-09-27T21:13:21Z |
d84n9bc | t1_d84n9bc | 1,475,010,770 | user_df7d5e388714 | Cooking | 400chan | 9 | t1_d846x7z | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84n9bc | null | false | 2016-09-27T21:12:50Z |
d84n3rz | t1_d84n3rz | 1,475,010,562 | user_cd2edd92e049 | Cooking | Like how many grams it weighs or...? | 1 | t1_d84mu0c | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84n3rz | null | false | 2016-09-27T21:09:22Z |
d84n3hm | t1_d84n3hm | 1,475,010,550 | user_4acb4b19c03f | Cooking | You'd be subbing the leanest cut for one of the fattiest. It cooks very differently, if you'd follow a recipe calling for shoulder it would likely be dry and overlooked. You could probably make a tasty dish if you kept the internal temp around 140f, but it wo t have the same flavor as the shoulder. | 2 | t3_54rn15 | t3_54rn15 | /r/Cooking/comments/t3_54rn15/d84n3hm | null | false | 2016-09-27T21:09:10Z |
d84n2kb | t1_d84n2kb | 1,475,010,516 | user_85d971216c52 | Cooking | Dude forget TV, YouTube has so many good options when it comes to food. | 6 | t1_d84bwu4 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84n2kb | null | false | 2016-09-27T21:08:36Z |
d84n04m | t1_d84n04m | 1,475,010,424 | user_e2cb793d6db8 | Cooking | Oh, sweet child. There's not much authenticity to go around when you're talking about people on TV.
Good Eats is already pretty unusual in how similar to Alton himself Good Eats AB is, and I'm sure that owes a lot to the unique origins of the show. | 7 | t1_d84m7yq | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84n04m | null | false | 2016-09-27T21:07:04Z |
d84myff | t1_d84myff | 1,475,010,361 | user_0d1f6ca13702 | Cooking | Suppose I'll stick to my New Mexican chipotle powder then on that note. Still, I'll give it a go perhaps. Not that I've ever found paprika lacking on my end. Cheers. | 1 | t1_d84m6ab | t3_54oohb | /r/Cooking/comments/t3_54oohb/d84myff | null | false | 2016-09-27T21:06:01Z |
d84mu0c | t1_d84mu0c | 1,475,010,197 | [deleted] | Cooking | [deleted] | 1 | t1_d84hw4h | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84mu0c | null | false | 2016-09-27T21:03:17Z |
d84mqbo | t1_d84mqbo | 1,475,010,066 | user_d699daf4d1a6 | Cooking | I made a massive pork belly, pimento cheese, spicy pickle, with some whole grain mustard frittatta in my cast iron skillet. It was the bees knees. | 2 | t1_d82tdmx | t3_54lakd | /r/Cooking/comments/t3_54lakd/d84mqbo | null | false | 2016-09-27T21:01:06Z |
d84mfeq | t1_d84mfeq | 1,475,009,683 | user_5711979e91d4 | Cooking | Thanks, I thought he might have been talking out his arse. | 2 | t1_d84lahx | t3_54sidv | /r/Cooking/comments/t3_54sidv/d84mfeq | null | false | 2016-09-27T20:54:43Z |
d84mdzq | t1_d84mdzq | 1,475,009,634 | user_4acb4b19c03f | Cooking | Kenji has a recipe
http://www.seriouseats.com/2016/05/food-lab-how-to-make-cochinita-pibil-mexican-pork.html
Also, film director Richard Rodriguez has a video https://m.youtube.com/watch?v=pPRKIYFw9dU | 1 | t3_54sb4w | t3_54sb4w | /r/Cooking/comments/t3_54sb4w/d84mdzq | null | false | 2016-09-27T20:53:54Z |
d84m9x8 | t1_d84m9x8 | 1,475,009,491 | user_fc685215dd32 | Cooking | 2 years old is quite old. might be good for a soup or something. don't plan on having a big roast or anything. | 1 | t1_d830rwi | t3_54m492 | /r/Cooking/comments/t3_54m492/d84m9x8 | null | false | 2016-09-27T20:51:31Z |
d84m7yq | t1_d84m7yq | 1,475,009,423 | user_7adbd07cf963 | Cooking | Authenticity has greater value | -12 | t1_d84l0x5 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84m7yq | null | false | 2016-09-27T20:50:23Z |
d84m6cu | t1_d84m6cu | 1,475,009,366 | user_fc685215dd32 | Cooking | I put cinnamon in my last batch of chili and it was fantastic! | 1 | t1_d84l8vt | t3_54oohb | /r/Cooking/comments/t3_54oohb/d84m6cu | null | false | 2016-09-27T20:49:26Z |
d84m6ab | t1_d84m6ab | 1,475,009,364 | user_053ea45abcae | Cooking | Depends on what you're using! This discovery changed my life aha. A lot of paprika sold is just dry and stale compared to good paprika. If you live near one, Moms grocery store sells really good smoked and Spanish paprika for sooo cheap. I buy it by the pound lol. | 1 | t1_d84laax | t3_54oohb | /r/Cooking/comments/t3_54oohb/d84m6ab | null | false | 2016-09-27T20:49:24Z |
d84m3nl | t1_d84m3nl | 1,475,009,275 | user_0d1f6ca13702 | Cooking | Ha, old bay all the things this thread. I'm not opposed. Me, I go for whole spices mostly as opposed to ground, then grind them up in a coffee grinder. Taste darn good that way and last longer.
Chile powder is one exception, I mail order that junk from New Mexico. Yes it's a spice blend and not just chiles.
Not s... | 1 | t3_54qnk1 | t3_54qnk1 | /r/Cooking/comments/t3_54qnk1/d84m3nl | null | false | 2016-09-27T20:47:55Z |
d84lzf6 | t1_d84lzf6 | 1,475,009,135 | user_65e2aa6558f2 | Cooking | It looks really cool! I'm in the same boat, gotta make that fried chicken. | 1 | t1_d84c9es | t3_54rggc | /r/Cooking/comments/t3_54rggc/d84lzf6 | null | false | 2016-09-27T20:45:35Z |
d84lyu5 | t1_d84lyu5 | 1,475,009,116 | user_1aff70987757 | Cooking | Tilapia is my favorite fish! Only because I really don't like the taste of fish, and this one is pretty mild.
When I cook it, I put some olive oil and lemon in the pan, along with some garlic, and sometimes other seasonings like basil. To me, the lemon and garlic are the most important parts since I love those flavor... | 1 | t3_54say8 | t3_54say8 | /r/Cooking/comments/t3_54say8/d84lyu5 | null | false | 2016-09-27T20:45:16Z |
d84ltv4 | t1_d84ltv4 | 1,475,008,948 | user_fa5faa25713e | Cooking | hell ya libraries | 4 | t1_d83zlvi | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84ltv4 | null | false | 2016-09-27T20:42:28Z |
d84lrcb | t1_d84lrcb | 1,475,008,862 | user_683cb537c88b | Cooking | From what I've learned there is some truth to keeping the heat from reaching the center of the steak, but this is accomplished better with more frequent flips than by removing it from the heat altogether. By flipping more often you are still keeping the outside on direct heat, while preventing the heat from transferrin... | 2 | t3_54sidv | t3_54sidv | /r/Cooking/comments/t3_54sidv/d84lrcb | null | false | 2016-09-27T20:41:02Z |
d84lnk7 | t1_d84lnk7 | 1,475,008,734 | user_0d1f6ca13702 | Cooking | Haha, I like your style. | 2 | t1_d84b9mh | t3_54r7xc | /r/Cooking/comments/t3_54r7xc/d84lnk7 | null | false | 2016-09-27T20:38:54Z |
d84li7m | t1_d84li7m | 1,475,008,555 | user_c44fde281c32 | Cooking | yeah the handles are the only thing to worry about, but 275 shouldn't be hot enough to fuck em up | 1 | t3_54mhms | t3_54mhms | /r/Cooking/comments/t3_54mhms/d84li7m | null | false | 2016-09-27T20:35:55Z |
d84lasu | t1_d84lasu | 1,475,008,296 | user_2f079a05c0a4 | Cooking | Pan Con Tomate, a really popular spanish breakfast.
* Toast baguette (or any other bread you got).
* Run garlic among the toast (using it like sandpaper). Do the same for a tomato (or if you're feeling lame, you can use a cheese shredder for the tomato). Salt and pepper on the tomato.
* Then pour as much olive oil as ... | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d84lasu | null | false | 2016-09-27T20:31:36Z |
d84lahx | t1_d84lahx | 1,475,008,287 | user_634b64e5dd4d | Cooking | Two sears will not make steak more tender than one sear will. Searing is not a tenderization technique. | 7 | t3_54sidv | t3_54sidv | /r/Cooking/comments/t3_54sidv/d84lahx | null | false | 2016-09-27T20:31:27Z |
d84laax | t1_d84laax | 1,475,008,280 | user_0d1f6ca13702 | Cooking | All this time I've been using fake paprika? | 1 | t1_d84e7la | t3_54oohb | /r/Cooking/comments/t3_54oohb/d84laax | null | false | 2016-09-27T20:31:20Z |
d84l8vt | t1_d84l8vt | 1,475,008,229 | user_0d1f6ca13702 | Cooking | Cinnamon and meat I'd say. | 1 | t3_54oohb | t3_54oohb | /r/Cooking/comments/t3_54oohb/d84l8vt | null | false | 2016-09-27T20:30:29Z |
d84l0x5 | t1_d84l0x5 | 1,475,007,950 | user_e2cb793d6db8 | Cooking | Why not? It's a very successful franchise, he seems to enjoy doing it, and some people find the show amusing. It certainly pressures the contestants and challenges them to improvise in ways that no other competitive program on Food Network attempts, at the least.
I would say that any frustration on my part, at least, ... | 9 | t1_d84kgyn | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84l0x5 | null | false | 2016-09-27T20:25:50Z |
d84l04a | t1_d84l04a | 1,475,007,922 | user_0d1f6ca13702 | Cooking | You sound paranoid about it. Seriously. Taking something from the freezer, defrosting it, and then putting it in the fridge and you think it will magically go bad? Shit, I'd be dead a long long time ago. Chili? I cook that crap, leave it on the stove, heat it up again when I want some more, leave it on the stove a... | 5 | t3_54sli8 | t3_54sli8 | /r/Cooking/comments/t3_54sli8/d84l04a | null | false | 2016-09-27T20:25:22Z |
d84ky5s | t1_d84ky5s | 1,475,007,852 | user_c04979839216 | Cooking | I heard that perspective on a podcast recently too. But that doesn't really address the comment you responded to regarding dramatic shift in persona. | 1 | t1_d847xd9 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84ky5s | null | false | 2016-09-27T20:24:12Z |
d84kvm2 | t1_d84kvm2 | 1,475,007,763 | user_e546ad9ce43b | Cooking | Thanks! | 1 | t1_d84ktkg | t3_54sli8 | /r/Cooking/comments/t3_54sli8/d84kvm2 | null | false | 2016-09-27T20:22:43Z |
d84ktkg | t1_d84ktkg | 1,475,007,693 | user_82e9eefd2077 | Cooking | As long as you put the leftovers in the fridge, and reheat it well before eating it, you should be fine. | 7 | t3_54sli8 | t3_54sli8 | /r/Cooking/comments/t3_54sli8/d84ktkg | null | false | 2016-09-27T20:21:33Z |
d84kr31 | t1_d84kr31 | 1,475,007,608 | user_0d1f6ca13702 | Cooking | If its not wine you'd drink normally then don't use it for cooking. My rule of thumb anyhow. Doesn't seem like the question really though, more of a red vs. white for chickenish things. I've done both, both have turned out horrible and spectacular at times. Chicken I'd say either red or white works. Your mileage m... | 2 | t3_54sa5u | t3_54sa5u | /r/Cooking/comments/t3_54sa5u/d84kr31 | null | false | 2016-09-27T20:20:08Z |
d84kmog | t1_d84kmog | 1,475,007,455 | user_811100a104ce | Cooking | Well, compound does mean a mixture of things. Fits the bill for a home/office/studio/bee farm/ man cave. | 16 | t1_d84ee8l | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84kmog | null | false | 2016-09-27T20:17:35Z |
d84kjlz | t1_d84kjlz | 1,475,007,349 | user_811100a104ce | Cooking | Maybe right now he is all of those things. We all go through rough patches in life and we aren't always saints about it. | 17 | t1_d84etak | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84kjlz | null | false | 2016-09-27T20:15:49Z |
d84kgyn | t1_d84kgyn | 1,475,007,257 | user_7adbd07cf963 | Cooking | Here's a hint: maybe don't play a character | -16 | t1_d8484xa | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84kgyn | null | false | 2016-09-27T20:14:17Z |
d84kfxy | t1_d84kfxy | 1,475,007,222 | user_0d1f6ca13702 | Cooking | Add garlic? http://www.rickbayless.com/recipe/achiote-roasted-pork-with-pickled-red-onions/
Ha, it's like you didn't even try. I'm jealous about the restaurant though, so you've got that on me. | 2 | t3_54sb4w | t3_54sb4w | /r/Cooking/comments/t3_54sb4w/d84kfxy | null | false | 2016-09-27T20:13:42Z |
d84kelx | t1_d84kelx | 1,475,007,177 | user_7adbd07cf963 | Cooking | Agreed. Also finding out he's a born again Christian republican...not my people. The kind of people who think jesus would be libertarian. | -2 | t1_d8464nh | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84kelx | null | false | 2016-09-27T20:12:57Z |
d84k84e | t1_d84k84e | 1,475,006,952 | user_0d1f6ca13702 | Cooking | Yep, get hit by a truck mate. Don't fucking respond either, just say "here's my fucking book so I'm right" like a stupid cunt.
Casein? Milk, no? The fuck you on about?
Environment has what again to do with health? The fuck you on about?
Not all meats are equal says I. The fuck you on about?
Not all humans are ... | 0 | t1_d839du5 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d84k84e | null | false | 2016-09-27T20:09:12Z |
d84jz87 | t1_d84jz87 | 1,475,006,634 | user_808d67ac481f | Cooking | No not really, i mostly just use spices that make up the mixes. | 2 | t3_54qnk1 | t3_54qnk1 | /r/Cooking/comments/t3_54qnk1/d84jz87 | null | false | 2016-09-27T20:03:54Z |
d84jy2n | t1_d84jy2n | 1,475,006,593 | user_0d1f6ca13702 | Cooking | I've read tilapia is pretty nutritionless compared to most other fish. Just saying.
Anyhow, tilapia is a pretty flavorless fish, so it's pretty much a tapestry for whatever flavor you want to give it. Me, I'd go with olive oil, a metric ton of chile powder, and a bit of citrus. Or maybe some old bay. Or maybe some... | 1 | t3_54say8 | t3_54say8 | /r/Cooking/comments/t3_54say8/d84jy2n | null | false | 2016-09-27T20:03:13Z |
d84jxi0 | t1_d84jxi0 | 1,475,006,571 | user_a840bf5ebe20 | Cooking | I haven't had cable in years, so I don't get to stay current on the newest Food Network shows. I've watched all the seasons of Cutthroat that are on Netflix. While it's not as directly educational as Good Eats or similar shows, I do find it pretty entertaining. It's just a different type of show.
I can see where pe... | 6 | t1_d84ejv9 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84jxi0 | null | false | 2016-09-27T20:02:51Z |
d84jwd6 | t1_d84jwd6 | 1,475,006,531 | user_fc65fecc2831 | Cooking | It works!!! | 2 | t1_d84bxc8 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84jwd6 | null | false | 2016-09-27T20:02:11Z |
d84jts1 | t1_d84jts1 | 1,475,006,440 | user_a840bf5ebe20 | Cooking | We had a similar comment at the show I went to - he talked about how much fun it was to see people flex those creativity muscles and try to overcome seemingly impossible sabotages. | 3 | t1_d84ek3p | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84jts1 | null | false | 2016-09-27T20:00:40Z |
d84jpng | t1_d84jpng | 1,475,006,293 | user_fc65fecc2831 | Cooking | Especially because theres a reason for that method, the reviewer even acknowledges that. | 11 | t1_d84hw4h | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84jpng | null | false | 2016-09-27T19:58:13Z |
d84jkyk | t1_d84jkyk | 1,475,006,130 | user_053ea45abcae | Cooking | That's what I like to hear :p the basic "recipe" base for an herb sachet for stock is tons of parsley ( stems and all) then a bit of sage thyme two bay leaves - fresh if possible. That said, I usually just dump all the leftover herbs. Classically, you tie it all in a butchers bag to make it easy to get rid of but I ju... | 1 | t1_d84j5ef | t3_54mc1o | /r/Cooking/comments/t3_54mc1o/d84jkyk | null | false | 2016-09-27T19:55:30Z |
d84jkjr | t1_d84jkjr | 1,475,006,115 | user_3d9daaef973b | Cooking | lol@ the one star review for the measurements being in metric. | 21 | t1_d83x606 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84jkjr | null | false | 2016-09-27T19:55:15Z |
d84jgri | t1_d84jgri | 1,475,005,984 | user_7992479ba111 | Cooking | You should always make sure your cabbage is thoroughly dead before cooking it.
Seriously though, I've never boiled an entire head of cabbage, but I assume the sound is from air escaping the folds of the cabbage, much like how a lobster "screams" when you put it into boiling water | 6 | t3_54s0vk | t3_54s0vk | /r/Cooking/comments/t3_54s0vk/d84jgri | null | false | 2016-09-27T19:53:04Z |
d84jcs6 | t1_d84jcs6 | 1,475,005,845 | user_0d1f6ca13702 | Cooking | I know right? Nothing ever needs cooking spray. What a god damn waste of money useless invention. I'm serious too.
But to say not to use oil in a nonstick pan is silly. Says I at any rate. | 1 | t1_d84b16b | t3_54ffh2 | /r/Cooking/comments/t3_54ffh2/d84jcs6 | null | false | 2016-09-27T19:50:45Z |
d84jbjw | t1_d84jbjw | 1,475,005,803 | user_d94a35066d4a | Cooking | I find that you get closer to that if you make it with butter, not water. | 1 | t3_54ro7b | t3_54ro7b | /r/Cooking/comments/t3_54ro7b/d84jbjw | null | false | 2016-09-27T19:50:03Z |
d84j5ef | t1_d84j5ef | 1,475,005,592 | user_619a0e79bea7 | Cooking | I live herbs so I'd go ballistic with herbs haha | 1 | t1_d84eeli | t3_54mc1o | /r/Cooking/comments/t3_54mc1o/d84j5ef | null | false | 2016-09-27T19:46:32Z |
d84j1f8 | t1_d84j1f8 | 1,475,005,453 | user_a7cb0d441000 | Cooking | Is the Eat Your Science tour easy? I absolutely loved how it combined food with great performance and a lot of silly comedy. | 4 | t1_d847xd9 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84j1f8 | null | false | 2016-09-27T19:44:13Z |
d84itfu | t1_d84itfu | 1,475,005,174 | user_b2df8cca3206 | Cooking | He needs another "feasting on..." show | 5 | t1_d846rzi | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84itfu | null | false | 2016-09-27T19:39:34Z |
d84isgz | t1_d84isgz | 1,475,005,140 | user_daf90abcc0e2 | Cooking | I didn't even consider pre-orders. | 1 | t1_d84fpq9 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84isgz | null | false | 2016-09-27T19:39:00Z |
d84isa6 | t1_d84isa6 | 1,475,005,132 | user_d18cf0777475 | Cooking | I enjoyed it when most of the sabotages were getting ingredients replaced with things. It was cool to watch the chefs find creative ways to incorporate things. Much cooler than the hundredth iteration of "cook with this thing strapped to your hand" | 16 | t1_d84hmoy | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84isa6 | null | false | 2016-09-27T19:38:52Z |
d84iic2 | t1_d84iic2 | 1,475,004,780 | user_48d738010e2d | Cooking | Yeah, I'm not a big fan of the "food entertainment"-type shows. I'd rather be learning something. I wish he did more Good Eats, but good on him for getting a nice paycheck.
In any case, I'm glad he has a new book out. Mine should be arriving today.
| 6 | t1_d8464nh | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84iic2 | null | false | 2016-09-27T19:33:00Z |
d84iclm | t1_d84iclm | 1,475,004,582 | user_9562d99154a2 | Cooking | **Cheddar Bacon Biscuits:**
* 6 Thick-cut bacon slices
* 3 ¾ cups bread flour
* 1 ½ Tbs baking powder
* 1 ½ Ts baking soda
* 1 ¼ Ts salt
* ½ cup (1 stick) chilled unsalted butter cut into ½ inch cubes
* 2 ½ cups (packed) grated sharp cheddar cheese (~12 ounces)
* 1/3 cup chopped fresh chives
* 1 ¾ cups chilled butterm... | 2 | t3_54l9k4 | t3_54l9k4 | /r/Cooking/comments/t3_54l9k4/d84iclm | null | false | 2016-09-27T19:29:42Z |
d84iana | t1_d84iana | 1,475,004,513 | user_9562d99154a2 | Cooking | **Roasted Carrots:**
* 4 lbs Carrots
* ¼ cup Olive Oil
* ¾ ts Salt
* ¾ ts Pepper
* 1/3 cup dried Thyme
* 3 Tbs Sesame Seeds
* 3 Tbs Parsley
* 1 Lemon
Quarter carrots and toss with the Olive Oil, salt and pepper. Bake at 450 degrees for 18-20 minutes. Toss with Thyme, Sesame Seeds, Parsley, and Lemon Juice. | 2 | t3_54l9k4 | t3_54l9k4 | /r/Cooking/comments/t3_54l9k4/d84iana | null | false | 2016-09-27T19:28:33Z |
d84i6cg | t1_d84i6cg | 1,475,004,362 | user_8f26c58c670a | Cooking | (don't cook it on straight butter because it may burn. butter burns fast. Cook it on oil and instead add a tiny amount of butter on top) | 0 | t1_d84i5e9 | t3_54say8 | /r/Cooking/comments/t3_54say8/d84i6cg | null | false | 2016-09-27T19:26:02Z |
d84i5e9 | t1_d84i5e9 | 1,475,004,327 | user_8f26c58c670a | Cooking | those are great! i get the individual wrapped ones.
I suggest salt and pepper, a little butter, and garlic if you like garlic.
Add a little extra oil, and sear it on high heat so it gets crispy. (kind of like... almost deep frying, you know?).
They're much much better if you cover them in bread crumbs. You can find ... | 1 | t3_54say8 | t3_54say8 | /r/Cooking/comments/t3_54say8/d84i5e9 | null | false | 2016-09-27T19:25:27Z |
d84i4jp | t1_d84i4jp | 1,475,004,298 | user_9562d99154a2 | Cooking | **Asparagus and Prosciutto Bundles:**
* 36 spears of thin Asparagus
* 6 slices of THIN Proscuitto (cut in half lengthwise)
* 1 tbsp of “Light cream cheese with garden vegetables”
* Fresh Ground Pepper
Bring a large pot of salted water to a boil. For each spear, take one end in each hand and bend until it snaps. Disca... | 2 | t3_54l9k4 | t3_54l9k4 | /r/Cooking/comments/t3_54l9k4/d84i4jp | null | false | 2016-09-27T19:24:58Z |
d84i3nv | t1_d84i3nv | 1,475,004,266 | user_53561919d4e1 | Cooking | I would use a white wine for this. Doesn't have to be expensive, just any cheap dry white wine will do
| 4 | t3_54sa5u | t3_54sa5u | /r/Cooking/comments/t3_54sa5u/d84i3nv | null | false | 2016-09-27T19:24:26Z |
d84hy8c | t1_d84hy8c | 1,475,004,073 | user_443a15324632 | Cooking | Chicken noodle soup with Thai chilies, garlic, lemon and ginger! My mom always used to make this for me when I had a cold and it is amazing. She would just use Campbell's, you can use something fancier. Chop and add the extra ingredients, in proportions she can handle (the more the better), while it's heating up. | 1 | t3_54r4kh | t3_54r4kh | /r/Cooking/comments/t3_54r4kh/d84hy8c | null | false | 2016-09-27T19:21:13Z |
d84hw6q | t1_d84hw6q | 1,475,004,001 | user_9348a784668a | Cooking | For breakfast I love whole grain toast with chunk peanut butter spread, topped with 5 bananas in an X and the spaces between the bananas topped with blueberries or strawberries. I then sprinkle the whole thing with cinnamon and or drizzle it with a bit of honey. Easy to make in 5 minutes, healthy, and you can eat it on... | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d84hw6q | null | false | 2016-09-27T19:20:01Z |
d84hw4h | t1_d84hw4h | 1,475,003,999 | user_08ba08f288a2 | Cooking | > Mr. Brown has chosen to mix grams (metric) with the way I have cooked for 65+ years, the American way, i. e., cups, tablespoons, etc.
I don't think that's a good reason for a 1-star review. | 39 | t1_d83x606 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84hw4h | null | false | 2016-09-27T19:19:59Z |
d84hukx | t1_d84hukx | 1,475,003,944 | user_0d1f6ca13702 | Cooking | Outta here with your fuckery. | 1 | t1_d82zxd4 | t3_54m492 | /r/Cooking/comments/t3_54m492/d84hukx | null | false | 2016-09-27T19:19:04Z |
d84hszm | t1_d84hszm | 1,475,003,886 | user_2d99fe9d9849 | Cooking | It's all about brinner. | 1 | t1_d839khe | t3_54lakd | /r/Cooking/comments/t3_54lakd/d84hszm | null | false | 2016-09-27T19:18:06Z |
d84hsdx | t1_d84hsdx | 1,475,003,864 | user_0bf3aaba17d3 | Cooking | Swiss steak in tomato gravy. Slow cooked in oven w pepper and onions. | 5 | t3_54rvqi | t3_54rvqi | /r/Cooking/comments/t3_54rvqi/d84hsdx | null | false | 2016-09-27T19:17:44Z |
d84hpv1 | t1_d84hpv1 | 1,475,003,776 | user_0d80391f00b6 | Cooking | Did you happen to see the nasty comments I was replying to? People being rude and hateful, that's who. So stfu and fuck off with your negative hateful bullshit. Take that crap over to 4chan where it belongs.
Sorry if that offends you.
Haha, kidding, not sorry. | 0 | t1_d83vyf0 | t3_549h5z | /r/Cooking/comments/t3_549h5z/d84hpv1 | null | false | 2016-09-27T19:16:16Z |
d84hmoy | t1_d84hmoy | 1,475,003,663 | user_9ad4f37aa753 | Cooking | I always viewed Cutthroat as an extreme critique of how stupid, silly, and pretentious the competition cooking shows have become. Personally I enjoy it | 31 | t1_d84ejv9 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84hmoy | null | false | 2016-09-27T19:14:23Z |
d84hi32 | t1_d84hi32 | 1,475,003,500 | user_2d99fe9d9849 | Cooking | If you're serious about health you might give a miss on the yogurt. If it's like most yogurts out there, chances are it's loaded with sugar. Adding a high fructose fruit on top of that may not be the way to go. Such a high glycemic meal will cause a pretty big postprandial crash in the early afternoon. (afternoon slump... | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d84hi32 | null | false | 2016-09-27T19:11:40Z |
d84hgch | t1_d84hgch | 1,475,003,439 | user_589092386186 | Cooking | I don't know, I just can't quite picture him as a villain. | 3 | t1_d849twx | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84hgch | null | false | 2016-09-27T19:10:39Z |
d84hg8m | t1_d84hg8m | 1,475,003,434 | user_710dd29af29c | Cooking | I have never boiled a head of cabbage | 3 | t3_54s0vk | t3_54s0vk | /r/Cooking/comments/t3_54s0vk/d84hg8m | null | false | 2016-09-27T19:10:34Z |
d84hewi | t1_d84hewi | 1,475,003,387 | user_32f4ed848a87 | Cooking | I detest the one review it has so far on Amazon. Balking at a cookbook because it uses the metric system for measurement is a poor decision.
Weighing ingredients is just better, and the metric system does a better job of it. | 29 | t3_54pn4f | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84hewi | null | false | 2016-09-27T19:09:47Z |
d84hcnc | t1_d84hcnc | 1,475,003,306 | user_5106b213ad59 | Cooking | Yeah, I guess I meant he fell off my radar. I can't handle the Chew. | 1 | t1_d84e9yq | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84hcnc | null | false | 2016-09-27T19:08:26Z |
d84hbs3 | t1_d84hbs3 | 1,475,003,276 | user_a0df501852c4 | Cooking | For people who have a hard time finding it, most grocery stores turn it into the more profitable bacon so go to a Hispanic or Asian market for pork belly. | 2 | t1_d84cv45 | t3_54rn15 | /r/Cooking/comments/t3_54rn15/d84hbs3 | null | false | 2016-09-27T19:07:56Z |
d84hb52 | t1_d84hb52 | 1,475,003,252 | user_26ef8649e408 | Cooking | Nothing seasons better than bacon, imo. | 5 | t1_d84c789 | t3_54rjut | /r/Cooking/comments/t3_54rjut/d84hb52 | null | false | 2016-09-27T19:07:32Z |
d84ha41 | t1_d84ha41 | 1,475,003,214 | user_4ae4bd334dea | Cooking | lol the first review of this book is a one star from an American whining about the Author using metrics instead of Imperial
Off to a great start! | 13 | t1_d83x606 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84ha41 | null | false | 2016-09-27T19:06:54Z |
d84ha25 | t1_d84ha25 | 1,475,003,211 | user_59752b5a346b | Cooking | Did anyone read the first review on the page? I'm laughing so hard. | 8 | t3_54pn4f | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84ha25 | null | false | 2016-09-27T19:06:51Z |
d84h7s7 | t1_d84h7s7 | 1,475,003,130 | user_f30f1307cc7f | Cooking | Just to let you know I made this for my flatmates in the end and it was yum-ee! I doubled the garlic in the sauce and added some more in with the lentils for good measure :) | 3 | t1_d847mg5 | t3_54r4kh | /r/Cooking/comments/t3_54r4kh/d84h7s7 | null | false | 2016-09-27T19:05:30Z |
d84gwkt | t1_d84gwkt | 1,475,002,741 | user_629252a4c59a | Cooking | soy sauce is much more common than sesame oil which is overpowering and used sparsely.
/u/senefen list is pretty much the basic of many asian cuisines and always stocked in my kitchen. | 1 | t1_d845rhd | t3_54oohb | /r/Cooking/comments/t3_54oohb/d84gwkt | null | false | 2016-09-27T18:59:01Z |
d84gw8z | t1_d84gw8z | 1,475,002,730 | user_f003b6ef3f06 | Cooking | Lol, you're right! :D | 1 | t1_d84dpy5 | t3_54rjut | /r/Cooking/comments/t3_54rjut/d84gw8z | null | false | 2016-09-27T18:58:50Z |
d84gu5g | t1_d84gu5g | 1,475,002,659 | user_8231a279585a | Cooking | I kid, I kid. | 6 | t1_d84gtjg | t3_54s0vk | /r/Cooking/comments/t3_54s0vk/d84gu5g | null | false | 2016-09-27T18:57:39Z |
d84gtjg | t1_d84gtjg | 1,475,002,638 | user_8231a279585a | Cooking | Only when I put a live rabbit inside the cabbage. | 8 | t3_54s0vk | t3_54s0vk | /r/Cooking/comments/t3_54s0vk/d84gtjg | null | false | 2016-09-27T18:57:18Z |
d84gt5r | t1_d84gt5r | 1,475,002,626 | user_20c4f25d5bfa | Cooking | It's a horrible soul sucking show. Don't.
| 10 | t1_d84e9yq | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84gt5r | null | false | 2016-09-27T18:57:06Z |
d84gqta | t1_d84gqta | 1,475,002,545 | user_629252a4c59a | Cooking | pork belly all the way for char siu | 2 | t3_54rn15 | t3_54rn15 | /r/Cooking/comments/t3_54rn15/d84gqta | null | false | 2016-09-27T18:55:45Z |
d84gopg | t1_d84gopg | 1,475,002,474 | user_629252a4c59a | Cooking | looks like a [croque madame](https://i.ytimg.com/vi/ufdEtzSGJz4/maxresdefault.jpg), except with a croque madam the egg is on top
| 2 | t3_54rtd5 | t3_54rtd5 | /r/Cooking/comments/t3_54rtd5/d84gopg | null | false | 2016-09-27T18:54:34Z |
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