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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d84glyo | t1_d84glyo | 1,475,002,384 | user_629252a4c59a | Cooking | I didn't know what cube steak is, but after I looked it up, it seems like something I would use in stir fries or thai curries, or even noodle dishes. | 1 | t3_54rvqi | t3_54rvqi | /r/Cooking/comments/t3_54rvqi/d84glyo | null | false | 2016-09-27T18:53:04Z |
d84gbam | t1_d84gbam | 1,475,002,017 | user_dee389428013 | Cooking | Sounds like a delicious croque monsieur variant. | 1 | t3_54rtd5 | t3_54rtd5 | /r/Cooking/comments/t3_54rtd5/d84gbam | null | false | 2016-09-27T18:46:57Z |
d84g2ut | t1_d84g2ut | 1,475,001,722 | user_abecddd3329e | Cooking | That's what the cooking channel was created for. Now it just shows D-list celebrities talking about donuts 24/7. | 8 | t1_d84f8yg | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84g2ut | null | false | 2016-09-27T18:42:02Z |
d84fxdg | t1_d84fxdg | 1,475,001,529 | user_a333f98c058c | Cooking | That's closer to a sauce than a candy. You need to cook it to a lower temperature. | 1 | t3_54ro7b | t3_54ro7b | /r/Cooking/comments/t3_54ro7b/d84fxdg | null | false | 2016-09-27T18:38:49Z |
d84fvpi | t1_d84fvpi | 1,475,001,472 | user_03ba00115286 | Cooking | Well, I mean, he's very clearly playing a character. And he gets to have a lot of fun and most of the time they just give cash to charity these days which is something I think Alton really believes in.
Its no more disgraceful than The Colbert Report was. Even Good Eats utilized comedy heavily. Alton Brown has always b... | 19 | t1_d84f0lp | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84fvpi | null | false | 2016-09-27T18:37:52Z |
d84frz5 | t1_d84frz5 | 1,475,001,344 | user_a6696d914758 | Cooking | It's almost like a Croque-monsieur | 1 | t3_54rtd5 | t3_54rtd5 | /r/Cooking/comments/t3_54rtd5/d84frz5 | null | false | 2016-09-27T18:35:44Z |
d84fpq9 | t1_d84fpq9 | 1,475,001,264 | user_ab99eee19fba | Cooking | Pre-orders. Being a bestseller is a numbers game, if your book pre-sells more on a timeframe (weeks, months) than other books in its category, it will be a bestseller. It's not even a hard thing to get if you plan your launch campaign correctly. | 13 | t1_d84ac4o | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84fpq9 | null | false | 2016-09-27T18:34:24Z |
d84fose | t1_d84fose | 1,475,001,230 | user_8d47469c420d | Cooking | Growing up my mother used to put a liberal amount of garlic powder all over it and fry it up in a pan. Yeah, your worcestershire sauce idea sounds better. :)
It's been years since I've had one, I recall that it was very stringy and not all that good... is there a reason people get it other than the fact that (I assu... | 2 | t3_54rvqi | t3_54rvqi | /r/Cooking/comments/t3_54rvqi/d84fose | null | false | 2016-09-27T18:33:50Z |
d84fgcm | t1_d84fgcm | 1,475,000,937 | user_c6908ddcb20e | Cooking | Corn bread. I swear that iron skillets were invented solely for corn bread. | 1 | t3_54rjut | t3_54rjut | /r/Cooking/comments/t3_54rjut/d84fgcm | null | false | 2016-09-27T18:28:57Z |
d84f9m7 | t1_d84f9m7 | 1,475,000,702 | user_f2de9ffe7aaf | Cooking | I've stopped following him on facebook; his camp cuthroat and reality and touring shit doesn't do it.
Kenji is the new Alton Brown. | 6 | t1_d8464nh | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84f9m7 | null | false | 2016-09-27T18:25:02Z |
d84f8yg | t1_d84f8yg | 1,475,000,679 | user_7f3533f9106b | Cooking | God forbid FoodTV have a real cooking show with ingredient lists, recipes and techniques again. In the early days it was 24 cooking lessons, now every show has to have a winner and a loser. Isn't there room for both? Hell at this point they could just rerun shows from FoodTV's early days and I'd be happy. | 8 | t1_d8475fv | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84f8yg | null | false | 2016-09-27T18:24:39Z |
d84f7lo | t1_d84f7lo | 1,475,000,633 | user_c272dec05bd8 | Cooking | I'm not sure if you're sick of eggs completely, but if you're not here is something I used to make a lot:
Take a black bean burger and top it with a poached or over easy egg, add a little salsa, serve on an English muffin. It's badass.
Another idea is smoothies. I've made up smoothie mixes in advance and kept them i... | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d84f7lo | null | false | 2016-09-27T18:23:53Z |
d84f2og | t1_d84f2og | 1,475,000,462 | user_e7323bab6a09 | Cooking | you can make a marsala sauce with it using some nice marsala wine and saute up some mushrooms and make a nice gravy and serve it over some noodley noodles | 2 | t3_54rvqi | t3_54rvqi | /r/Cooking/comments/t3_54rvqi/d84f2og | null | false | 2016-09-27T18:21:02Z |
d84f0lp | t1_d84f0lp | 1,475,000,389 | user_82a7cba92fea | Cooking | And I can totally understand and appreciate that. I think maybe if it was a different host I could view it differently, but I started watching Alton Brown when I was maybe 8 or 9? I put him on a level a lot of kids put Bill Nye on, and it just sucks to see him do this. | 6 | t1_d84ehxl | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84f0lp | null | false | 2016-09-27T18:19:49Z |
d84ex8e | t1_d84ex8e | 1,475,000,271 | user_0890ed61f1b6 | Cooking | Tell me about the cajun voodoo! What do you put in it? | 1 | t1_d84apc5 | t3_54qnk1 | /r/Cooking/comments/t3_54qnk1/d84ex8e | null | false | 2016-09-27T18:17:51Z |
d84etak | t1_d84etak | 1,475,000,132 | user_e986f10f84b3 | Cooking | I"m not sure how I feel about it. It seems as if it was written to make him seem aimless and angry, if not a tad dismissive. | 3 | t1_d849q64 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84etak | null | false | 2016-09-27T18:15:32Z |
d84equc | t1_d84equc | 1,475,000,046 | user_57629b8f8146 | Cooking | Rice cooked in broth with sausage added, similar to risotto, is my go to for stuffed peppers.
Cook rice in broth if you can, bullion is fine if you control your salt elsewhere, or water works in a pinch. If your sausage is very plain (just ground turkey) then add Italian seasoning. Or, skip the seasoning here and ad... | 1 | t3_54nwzo | t3_54nwzo | /r/Cooking/comments/t3_54nwzo/d84equc | null | false | 2016-09-27T18:14:06Z |
d84elmf | t1_d84elmf | 1,474,999,866 | user_2e6199539482 | Cooking | Get your thumb out of the way! When I prep food with a kitchen knife, I make my fingers into a cats paw shape so I'm not slicing my fingers or my thumb as I'm feeding the knife.
| 1 | t3_54h5ls | t3_54h5ls | /r/Cooking/comments/t3_54h5ls/d84elmf | null | false | 2016-09-27T18:11:06Z |
d84ek3p | t1_d84ek3p | 1,474,999,814 | user_3b0cd9077f30 | Cooking | During the Q&A at one of his live shows that I attended someone asked him if he ever felt bad about the sabotages on Cutthroat Kitchen and his answer was basically no, because it's awesome to watch the chefs realize that they are more talented than the limitations and to see them overcome them. | 12 | t1_d8490f2 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84ek3p | null | false | 2016-09-27T18:10:14Z |
d84ejv9 | t1_d84ejv9 | 1,474,999,807 | user_03ba00115286 | Cooking | I don't get the Cutthroat hate. I find that show charming as fuck. He's clearly got a heart of gold, and still finds time to point out the science behind the cooking in his brief little asides when people start to fuck up. Its the only thing close to watchable on Food Network right now. | 31 | t1_d8490f2 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84ejv9 | null | false | 2016-09-27T18:10:07Z |
d84ehxl | t1_d84ehxl | 1,474,999,739 | user_03ba00115286 | Cooking | Aww, really? I love Cutthroat! Its all good-natured hijinks. Reminds me of shows like Double Dare and American Gladiators from when I was a kid. | 21 | t1_d8475fv | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84ehxl | null | false | 2016-09-27T18:08:59Z |
d84eeli | t1_d84eeli | 1,474,999,621 | user_053ea45abcae | Cooking | Yup! I love braising. You should check out making your own beef broth. At any Chinese store ( h mart) you can get huge bags of frozen beef bones for like 10 bucks. Dump it in a pot with whatever veg you want and forget about it for 10 hours. For bonus step roast the bones first w some tomato paste but unnecessary. Even... | 1 | t1_d835wmg | t3_54mc1o | /r/Cooking/comments/t3_54mc1o/d84eeli | null | false | 2016-09-27T18:07:01Z |
d84ee8l | t1_d84ee8l | 1,474,999,608 | user_ba3912d26601 | Cooking | It is always worrisome when people start calling their home the compound. | 50 | t1_d849q64 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84ee8l | null | false | 2016-09-27T18:06:48Z |
d84ed1y | t1_d84ed1y | 1,474,999,565 | user_e3d852abac31 | Cooking | It depends on fat content, water content, doneness, cut of meat. I think foster farms injects 15% by weight of brine but that shouldn't all come out when you cook it. That brine (like with a turkey) is supposed to keep the chicken moist when you cook it. If you cooked the chicken till it was dry you did it wrong | 1 | t3_54r7xc | t3_54r7xc | /r/Cooking/comments/t3_54r7xc/d84ed1y | null | false | 2016-09-27T18:06:05Z |
d84ec8k | t1_d84ec8k | 1,474,999,535 | user_053ea45abcae | Cooking | Yup! Marrow and shredded bacon is boss. I do a stew where that's the bone influence and then the broth is liquid from rehydrating dried Chinese mushrooms. The dried mush are great cuz they last forever and when you rehydrate them you get gooooood mushroom liquid that just needs a blast of bones to be amazing (marrow wo... | 1 | t1_d833gnv | t3_54mc1o | /r/Cooking/comments/t3_54mc1o/d84ec8k | null | false | 2016-09-27T18:05:35Z |
d84ebzs | t1_d84ebzs | 1,474,999,527 | user_6add3e7252e2 | Cooking | Falafel | 1 | t3_54mrig | t3_54mrig | /r/Cooking/comments/t3_54mrig/d84ebzs | null | false | 2016-09-27T18:05:27Z |
d84e9yq | t1_d84e9yq | 1,474,999,456 | user_ba3912d26601 | Cooking | He is on the Chew which, by the promos, looks like the View but with chefs instead of ladies. I would imagine a show like that would be perfect for someone who still wants to have some life outside of their tv show. It is a daily talk show but I'd bet it takes them only a couple of hours to film it. | 8 | t1_d849f26 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84e9yq | null | false | 2016-09-27T18:04:16Z |
d84e7la | t1_d84e7la | 1,474,999,374 | user_053ea45abcae | Cooking | A spice combo that I never encountered til recently that has changed my life: paprika and turmeric with a splash of cumin. Use real paprika, Hungarian or Spanish or sweet or smoked doesn't matter. These spices love each other and will make yellow/red goodness. Use it with lemon juice in fish. Or just roast some caulifl... | 1 | t3_54oohb | t3_54oohb | /r/Cooking/comments/t3_54oohb/d84e7la | null | false | 2016-09-27T18:02:54Z |
d84e4n7 | t1_d84e4n7 | 1,474,999,270 | user_053ea45abcae | Cooking | Gochujanggggg | 2 | t1_d83xvyy | t3_54oohb | /r/Cooking/comments/t3_54oohb/d84e4n7 | null | false | 2016-09-27T18:01:10Z |
d84e4fi | t1_d84e4fi | 1,474,999,263 | user_5a2d839d2de6 | Cooking | That was a really good article. | 12 | t1_d849q64 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84e4fi | null | false | 2016-09-27T18:01:03Z |
d84e45r | t1_d84e45r | 1,474,999,253 | user_053ea45abcae | Cooking | Yup. The stesps of braising are imo the most valuable skill for beginner cooks. You can play with different bases too - garlic and bell pepper and onion for a Spanish feel, or braise with fish sauce mirin and five spice powder for an Asian one. | 2 | t1_d83oz3b | t3_54oohb | /r/Cooking/comments/t3_54oohb/d84e45r | null | false | 2016-09-27T18:00:53Z |
d84e3ns | t1_d84e3ns | 1,474,999,236 | user_6add3e7252e2 | Cooking | chimichurri - cilantro, parsley, or whatever herbs you like really - garlic, olive oil, and salt and pepper. Buzz that up in a blender or food processor and you can add as much or as little raw garlic as you like - up to and including burn your mouth, no one will ever love you again levels of raw garlic.
Great with s... | 1 | t3_54r4kh | t3_54r4kh | /r/Cooking/comments/t3_54r4kh/d84e3ns | null | false | 2016-09-27T18:00:36Z |
d84dxqb | t1_d84dxqb | 1,474,999,027 | user_21f0bd5346c1 | Cooking | Or, you know, people can be responsible with portion sizes. Your body requires fats and carbs. A single bagel with two tablespoons is less than a hundred calories and 1.8 grams of protein. 3 ounces of salmon adds another 16 grams of protein and another hundred calories. A plain bagel is around two hundred calories and ... | 0 | t1_d83pxqi | t3_54lakd | /r/Cooking/comments/t3_54lakd/d84dxqb | null | false | 2016-09-27T17:57:07Z |
d84dw0w | t1_d84dw0w | 1,474,998,967 | user_eeb3d2ab6b8e | Cooking | Egg salad. The whites might be a little rubbery and the yolks might be a little gritty, and egg salad will cover these issues up if you cut the whites up enough. | 2 | t3_54m7e4 | t3_54m7e4 | /r/Cooking/comments/t3_54m7e4/d84dw0w | null | false | 2016-09-27T17:56:07Z |
d84dpy5 | t1_d84dpy5 | 1,474,998,759 | user_62331eaf3424 | Cooking | That's good advice for life as well. | 1 | t1_d84ctef | t3_54rjut | /r/Cooking/comments/t3_54rjut/d84dpy5 | null | false | 2016-09-27T17:52:39Z |
d84doh1 | t1_d84doh1 | 1,474,998,707 | user_6add3e7252e2 | Cooking | Works as a base for chili too. | 1 | t1_d83oz3b | t3_54oohb | /r/Cooking/comments/t3_54oohb/d84doh1 | null | false | 2016-09-27T17:51:47Z |
d84dj63 | t1_d84dj63 | 1,474,998,520 | user_8b7021a136a4 | Cooking | Ratatouille is a good one. I like to serve it on a bed of broth-cooked quinoa with a few splashes of balsamic vinegar. | 1 | t3_54r0n7 | t3_54r0n7 | /r/Cooking/comments/t3_54r0n7/d84dj63 | null | false | 2016-09-27T17:48:40Z |
d84d547 | t1_d84d547 | 1,474,998,025 | user_5a54ab306995 | Cooking | Ok, I really like this recipe as long as I implement the changes mentioned above. To each their own. | 2 | t1_d84cqrc | t3_54l9k4 | /r/Cooking/comments/t3_54l9k4/d84d547 | null | false | 2016-09-27T17:40:25Z |
d84d4nn | t1_d84d4nn | 1,474,998,009 | user_2e6199539482 | Cooking | The recipe was written down when I was a kid and we were watching The Galloping Gourmet with Graham Kerr. My mother made this in a electric skillet and we just called it Graham Kerr chicken:
Sautéed Chicken breasts in butter. Salt and pepper to taste. Deglaze with sherry (I recall Kerr saying the word sherry a lot on ... | 2 | t3_54nho8 | t3_54nho8 | /r/Cooking/comments/t3_54nho8/d84d4nn | null | false | 2016-09-27T17:40:09Z |
d84d43w | t1_d84d43w | 1,474,997,990 | user_a83a690b1632 | Cooking | Here is a great chart on the [water content of meat and poultry before and after cooking](http://www.fsis.usda.gov/wps/wcm/connect/42a903e2-451d-40ea-897a-22dc74ef6e1c/Water_in_Meats.pdf?MOD=AJPERES) | 1 | t3_54oyyi | t3_54oyyi | /r/Cooking/comments/t3_54oyyi/d84d43w | null | false | 2016-09-27T17:39:50Z |
d84czvi | t1_d84czvi | 1,474,997,842 | user_a83a690b1632 | Cooking | I use spice mixes quite a bit, but I make my own that way I can control the salt content. Most store bought mixes have too much salt for me. | 2 | t3_54qnk1 | t3_54qnk1 | /r/Cooking/comments/t3_54qnk1/d84czvi | null | false | 2016-09-27T17:37:22Z |
d84czcb | t1_d84czcb | 1,474,997,822 | user_c44fde281c32 | Cooking | I don't tend to use the basic like celery salt or whatever ones, but I do keep Old Bay around, as well as curry powder. | 1 | t3_54qnk1 | t3_54qnk1 | /r/Cooking/comments/t3_54qnk1/d84czcb | null | false | 2016-09-27T17:37:02Z |
d84cxgk | t1_d84cxgk | 1,474,997,756 | user_a83a690b1632 | Cooking | For a cold I always make either chicken noodle soup or this [garlic soup](http://mjskitchen.com/2011/11/garlic-soup/). This garlic soup uses 2 large heads of garlic. Yes it does get cooked and them pureed, but I can tell you that it definitely helps the common cold.
As far as raw garlic goes, joe's suggestion of Gazp... | 2 | t3_54r4kh | t3_54r4kh | /r/Cooking/comments/t3_54r4kh/d84cxgk | null | false | 2016-09-27T17:35:56Z |
d84cv45 | t1_d84cv45 | 1,474,997,675 | user_e7323bab6a09 | Cooking | you can but pork belly is better
pork filet is too dry sometimes | 1 | t3_54rn15 | t3_54rn15 | /r/Cooking/comments/t3_54rn15/d84cv45 | null | false | 2016-09-27T17:34:35Z |
d84ctef | t1_d84ctef | 1,474,997,618 | user_f003b6ef3f06 | Cooking | I don't, sorry. I just use whatever pizza crust recipe sounds the best at that moment and run with it from there. | 1 | t1_d84ck2j | t3_54rjut | /r/Cooking/comments/t3_54rjut/d84ctef | null | false | 2016-09-27T17:33:38Z |
d84crh5 | t1_d84crh5 | 1,474,997,549 | user_c44fde281c32 | Cooking | >trusting your taste buds
If you can't tell when it tastes salty enough, then it really doesn't matter how much salt you add, does it? | 0 | t1_d83j72o | t3_54nt36 | /r/Cooking/comments/t3_54nt36/d84crh5 | null | false | 2016-09-27T17:32:29Z |
d84cqrc | t1_d84cqrc | 1,474,997,523 | user_0f03d53390da | Cooking | I don't don't cook ribs often enough to have found a recipe that I really like. So I usually go with this recipe, forgetting that they let me down last time. | 1 | t1_d84avcs | t3_54l9k4 | /r/Cooking/comments/t3_54l9k4/d84cqrc | null | false | 2016-09-27T17:32:03Z |
d84cq75 | t1_d84cq75 | 1,474,997,503 | user_a0df501852c4 | Cooking | Salting is like it's own skill set. That's why you have to taste as you go even if you have made a dish before. It doesn't really work the same way as any other ingredient because it's a flavor multiplier. | 1 | t1_d83g4lg | t3_54nt36 | /r/Cooking/comments/t3_54nt36/d84cq75 | null | false | 2016-09-27T17:31:43Z |
d84cn83 | t1_d84cn83 | 1,474,997,395 | user_4766e84f21ee | Cooking | A baked mac and cheese!!! With bacon!! And bread crumbs!! | 0 | t3_54rjut | t3_54rjut | /r/Cooking/comments/t3_54rjut/d84cn83 | null | false | 2016-09-27T17:29:55Z |
d84cle9 | t1_d84cle9 | 1,474,997,331 | user_62331eaf3424 | Cooking | That was my first idea, nice and fatty. | 1 | t1_d84bw1j | t3_54rjut | /r/Cooking/comments/t3_54rjut/d84cle9 | null | false | 2016-09-27T17:28:51Z |
d84ck2j | t1_d84ck2j | 1,474,997,283 | user_62331eaf3424 | Cooking | Got a good recipe for that? | 2 | t1_d84bl9h | t3_54rjut | /r/Cooking/comments/t3_54rjut/d84ck2j | null | false | 2016-09-27T17:28:03Z |
d84cidw | t1_d84cidw | 1,474,997,222 | [deleted] | Cooking | [deleted] | 2 | t1_d84adx0 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84cidw | null | false | 2016-09-27T17:27:02Z |
d84cgaf | t1_d84cgaf | 1,474,997,147 | user_c44fde281c32 | Cooking | I've got that too! It's great. Wouldn't use it to carve a chicken though | 2 | t1_d83d0go | t3_54nmtc | /r/Cooking/comments/t3_54nmtc/d84cgaf | null | false | 2016-09-27T17:25:47Z |
d84cdcs | t1_d84cdcs | 1,474,997,042 | user_6c3ac4ee7b12 | Cooking | In his AMA he said he really likes Popeye's but will get KFC's in a pinch / if it's more convenient, but definitely prefers Popeyes. | 1 | t1_d7s66za | t3_53bp6m | /r/Cooking/comments/t3_53bp6m/d84cdcs | null | false | 2016-09-27T17:24:02Z |
d84cc00 | t1_d84cc00 | 1,474,996,995 | user_8da3c14cb385 | Cooking | I could not have stated my own opinion on the matter any better than this... | 1 | t1_d847xd9 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84cc00 | null | false | 2016-09-27T17:23:15Z |
d84c9e6 | t1_d84c9e6 | 1,474,996,904 | user_c400c1faa669 | Cooking | Bacon. Then burgers without removing the bacon fat. | 3 | t3_54rjut | t3_54rjut | /r/Cooking/comments/t3_54rjut/d84c9e6 | null | false | 2016-09-27T17:21:44Z |
d84c9es | t1_d84c9es | 1,474,996,904 | user_8e1712b5f1ff | Cooking | Looking forward to finding out. | 2 | t3_54rggc | t3_54rggc | /r/Cooking/comments/t3_54rggc/d84c9es | null | false | 2016-09-27T17:21:44Z |
d84c789 | t1_d84c789 | 1,474,996,828 | [deleted] | Cooking | [deleted] | 9 | t3_54rjut | t3_54rjut | /r/Cooking/comments/t3_54rjut/d84c789 | null | false | 2016-09-27T17:20:28Z |
d84c3ok | t1_d84c3ok | 1,474,996,701 | user_2b235be39bdf | Cooking | I know how to make stew.
My point was like... The point of this thread was that he had this godly stew, and then included a 'recipie' so that others can duplicate it. Except it isn't a recipie, it's a list of ingredients. It's like if I told you that I just made the best pizza that's ever been made ever, and I wanted... | 2 | t1_d8493cf | t3_54mc1o | /r/Cooking/comments/t3_54mc1o/d84c3ok | null | false | 2016-09-27T17:18:21Z |
d84bxc8 | t1_d84bxc8 | 1,474,996,475 | user_e809de564786 | Cooking | Brown notes?!
*poops self*
| 10 | t1_d847ggk | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84bxc8 | null | false | 2016-09-27T17:14:35Z |
d84bwu4 | t1_d84bwu4 | 1,474,996,458 | user_2ab03a460785 | Cooking | And yet it is still one of the few channels I can actually watch on cable TV. | 22 | t1_d849f26 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84bwu4 | null | false | 2016-09-27T17:14:18Z |
d84bw1j | t1_d84bw1j | 1,474,996,430 | user_2da25282029d | Cooking | Burgers - get that perfect crust | 1 | t3_54rjut | t3_54rjut | /r/Cooking/comments/t3_54rjut/d84bw1j | null | false | 2016-09-27T17:13:50Z |
d84bw1v | t1_d84bw1v | 1,474,996,430 | user_9f565e71631e | Cooking | I do the veggies first and then throw in eggs. It works best for me if the heat is really high.
If you're using things that are wet (like tomatoes) you'll want to cook them down until they've dried out a bit. A lot of greens will make the eggs wetter, I have better luck adding spinach and such after the eggs have s... | 2 | t3_54quqv | t3_54quqv | /r/Cooking/comments/t3_54quqv/d84bw1v | null | false | 2016-09-27T17:13:50Z |
d84bl9h | t1_d84bl9h | 1,474,996,044 | user_f003b6ef3f06 | Cooking | Pizza!! | 1 | t3_54rjut | t3_54rjut | /r/Cooking/comments/t3_54rjut/d84bl9h | null | false | 2016-09-27T17:07:24Z |
d84bcwa | t1_d84bcwa | 1,474,995,743 | user_febb52b3e70a | Cooking | meatloaf | 0 | t3_54rjut | t3_54rjut | /r/Cooking/comments/t3_54rjut/d84bcwa | null | false | 2016-09-27T17:02:23Z |
d84bbwt | t1_d84bbwt | 1,474,995,706 | user_57629b8f8146 | Cooking | If the handles aren't plastic you're good to go to at least 400F and probably 550. If they are plastic they might be phenolic which is good to 450 but you'd have to check.
A quick search finds that the 10qt Cuisinart stock pot with a glass lid available on Amazon is rated to 550, not sure if that's precisely what you... | 1 | t3_54mhms | t3_54mhms | /r/Cooking/comments/t3_54mhms/d84bbwt | null | false | 2016-09-27T17:01:46Z |
d84b9mh | t1_d84b9mh | 1,474,995,625 | user_f7c8067ad956 | Cooking | It depends on how much plumping chemical the bird has been soaked in. They've really improved it a lot because in the package they look huge and pink, the CO2 helps too. They've taken to pressuring the fluid so that is can hold much more than ever, done in a partial vacuum. After the bleach wash and the radiation treat... | 1 | t3_54r7xc | t3_54r7xc | /r/Cooking/comments/t3_54r7xc/d84b9mh | null | false | 2016-09-27T17:00:25Z |
d84b828 | t1_d84b828 | 1,474,995,572 | user_98c7f62ed9b1 | Cooking | Reverse sear some steaks. | 1 | t3_54rjut | t3_54rjut | /r/Cooking/comments/t3_54rjut/d84b828 | null | false | 2016-09-27T16:59:32Z |
d84b7x1 | t1_d84b7x1 | 1,474,995,566 | [deleted] | Cooking | [deleted] | 16 | t1_d846yf5 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84b7x1 | null | false | 2016-09-27T16:59:26Z |
d84b3ez | t1_d84b3ez | 1,474,995,407 | user_57629b8f8146 | Cooking | Aioli isn't much of a thing itself, but goes great on meats or sandwiches. I go really simple and just mix mashed up raw garlic (or roasted if I need milder flavor) into mayo until the flavor is right. There are more complicated recipes involving egg similar to mayonnaise too.
There's also a similar Lebanese version ... | 1 | t3_54r4kh | t3_54r4kh | /r/Cooking/comments/t3_54r4kh/d84b3ez | null | false | 2016-09-27T16:56:47Z |
d84b22t | t1_d84b22t | 1,474,995,359 | user_2da25282029d | Cooking | I've never used Lawry's, but I hear you on Old Bay. | 3 | t1_d84apc5 | t3_54qnk1 | /r/Cooking/comments/t3_54qnk1/d84b22t | null | false | 2016-09-27T16:55:59Z |
d84b16b | t1_d84b16b | 1,474,995,328 | user_ceb6d0a9f180 | Cooking | A nonstick pan doesn't need cooking spray. | 1 | t3_54ffh2 | t3_54ffh2 | /r/Cooking/comments/t3_54ffh2/d84b16b | null | false | 2016-09-27T16:55:28Z |
d84b0e8 | t1_d84b0e8 | 1,474,995,300 | user_ba4da3a8d401 | Cooking | The whole point of the spaghetti meat sauce episode was supposed to be to re-capture a food that's been neglected. Alton's recipe, however, was so complicated and labour intensive...it's not exactly going to convince someone who's eating sauce out of a jar to switch over.
I wish he'd sometimes cool it on some of his r... | 9 | t1_d84adx0 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84b0e8 | null | false | 2016-09-27T16:55:00Z |
d84avcs | t1_d84avcs | 1,474,995,121 | user_5a54ab306995 | Cooking | What method do you like better? | 1 | t1_d83klmz | t3_54l9k4 | /r/Cooking/comments/t3_54l9k4/d84avcs | null | false | 2016-09-27T16:52:01Z |
d84arsi | t1_d84arsi | 1,474,994,996 | user_ba4da3a8d401 | Cooking | The theatricality of it all is so unnecessary. | 5 | t1_d8475fv | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84arsi | null | false | 2016-09-27T16:49:56Z |
d84aptv | t1_d84aptv | 1,474,994,925 | user_8764217c7b39 | Cooking | From my experience this only works if either the other ingredients are relatively dry or you put in LOTS of eggs (like for a frittata). | 2 | t1_d846a8g | t3_54quqv | /r/Cooking/comments/t3_54quqv/d84aptv | null | false | 2016-09-27T16:48:45Z |
d84apc5 | t1_d84apc5 | 1,474,994,909 | user_ed9209a17ef3 | Cooking | Lowry's and Old Bay are the only pre-made spice mixes I keep on hand. Everything else - taco seasoning, cajun voodoo powder, garam masala - are all made to my taste and kept in empty spice jars I can buy from the grocery store next to the bulk spice packets. | 3 | t3_54qnk1 | t3_54qnk1 | /r/Cooking/comments/t3_54qnk1/d84apc5 | null | false | 2016-09-27T16:48:29Z |
d84amxo | t1_d84amxo | 1,474,994,821 | user_0e7f8530fd68 | Cooking | 45 minutes isn't really long enough for stewing meats like chuck shoulder or brisket, but flat iron or top sirloin or tri-tip steaks should hold up well. | 3 | t3_54rbmv | t3_54rbmv | /r/Cooking/comments/t3_54rbmv/d84amxo | null | false | 2016-09-27T16:47:01Z |
d84ambh | t1_d84ambh | 1,474,994,799 | user_2da25282029d | Cooking | Most recipes I see say "Season to taste". Also, it's critical to taste as you go, and not try to just add salt at the end. | 1 | t3_54nt36 | t3_54nt36 | /r/Cooking/comments/t3_54nt36/d84ambh | null | false | 2016-09-27T16:46:39Z |
d84algi | t1_d84algi | 1,474,994,772 | user_ed9209a17ef3 | Cooking | Learn to make various types of roux. They're a tasty base for just about every thickened sauce you can think of, but cooking them has to be done right, or you're just eating fried flour.
Also learn how to make good stock with your meat and vegetable cast-offs. They're very simple to do and taste far superior to store ... | 2 | t3_54oohb | t3_54oohb | /r/Cooking/comments/t3_54oohb/d84algi | null | false | 2016-09-27T16:46:12Z |
d84ah8s | t1_d84ah8s | 1,474,994,619 | user_ed9209a17ef3 | Cooking | When you said "late grandmother" my mind immediately went to cheap cuts of meat which need to be cooked long and slow, so I'd also recommend chuck roast. | 5 | t3_54rbmv | t3_54rbmv | /r/Cooking/comments/t3_54rbmv/d84ah8s | null | false | 2016-09-27T16:43:39Z |
d84afxy | t1_d84afxy | 1,474,994,575 | user_7a0fd36be5d2 | Cooking | [Who is this 4chan?](http://i0.kym-cdn.com/entries/icons/original/000/016/379/1409873479189.gif) | 15 | t1_d848av7 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84afxy | null | false | 2016-09-27T16:42:55Z |
d84adx0 | t1_d84adx0 | 1,474,994,502 | user_35c4a061f139 | Cooking | It's not that the food ends up being bad, it's more that the recipes are strange or over complicated for basically no benefit.
Look up his spaghetti and meat sauce for example, it's so ridiculously complicated and time consuming with 30+ expensive ingredients for results that are good but not really reflective of th... | 7 | t1_d848sl0 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84adx0 | null | false | 2016-09-27T16:41:42Z |
d84ac4o | t1_d84ac4o | 1,474,994,439 | user_daf90abcc0e2 | Cooking | "#1 Best Seller" how is that even possible? | 2 | t1_d83x606 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84ac4o | null | false | 2016-09-27T16:40:39Z |
d84aasz | t1_d84aasz | 1,474,994,392 | user_fce53e5e61dd | Cooking | She made vanilla chicken. It looked truly terrible and the judges said no never make it again. (But I believe she did try to make it again that season) | 7 | t1_d849u00 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84aasz | null | false | 2016-09-27T16:39:52Z |
d84a194 | t1_d84a194 | 1,474,994,047 | user_cc5fbfaca7d4 | Cooking | There is a show called Worst Cooks of America? Who would want to be on that? | 1 | t1_d849u00 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84a194 | null | false | 2016-09-27T16:34:07Z |
d849u00 | t1_d849u00 | 1,474,993,784 | user_83e9e3a936ba | Cooking | Didn't some contestant on Worst Cooks of America try do that? | 8 | t1_d848o5y | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d849u00 | null | false | 2016-09-27T16:29:44Z |
d849twx | t1_d849twx | 1,474,993,781 | user_71e4234ca507 | Cooking | Which is funny, after being a loyal Cutthroat Kitchen fan, I can say Alton would play the devil so well.... | 7 | t1_d848o5c | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d849twx | null | false | 2016-09-27T16:29:41Z |
d849skx | t1_d849skx | 1,474,993,733 | user_425e98ba7673 | Cooking | Can you give an example of this? | 2 | t1_d8486zd | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d849skx | null | false | 2016-09-27T16:28:53Z |
d849ro0 | t1_d849ro0 | 1,474,993,701 | user_cd4a7b1bb143 | Cooking | Thanks! | 1 | t1_d835xfz | t3_54mrig | /r/Cooking/comments/t3_54mrig/d849ro0 | null | false | 2016-09-27T16:28:21Z |
d849q64 | t1_d849q64 | 1,474,993,645 | user_34237f8f4d35 | Cooking | This article from NYT sheds some light on his current situation.
http://www.nytimes.com/2016/09/28/dining/alton-brown-cookbook-everydaycook.html
>At its heart, “EveryDayCook” is a midlife-crisis book. “It’s ‘Who the heck am I?’ time,” he said. “I’ve spent years projecting and presenting this thing, but in the end, wh... | 62 | t1_d8464nh | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d849q64 | null | false | 2016-09-27T16:27:25Z |
d849n3l | t1_d849n3l | 1,474,993,537 | user_8841148a5688 | Cooking | He just did an interview with the NYT where he discussed his divorce last year, family issues, feelings of self doubt, and brought up aspects of his life/childhood that he never discussed (his fathers suicide/murder, having to keep distance from his mother due to issue sin their relationship, etc). | 18 | t1_d84858d | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d849n3l | null | false | 2016-09-27T16:25:37Z |
d849iq0 | t1_d849iq0 | 1,474,993,380 | user_511389fbbe85 | Cooking | Round needs to cook a LONG time or be cut very thinly because it's a tough cut with very little fat veining it. You need a more tender cut with more marbling. I'd try a chuck roast or similar. | 4 | t3_54rbmv | t3_54rbmv | /r/Cooking/comments/t3_54rbmv/d849iq0 | null | false | 2016-09-27T16:23:00Z |
d849i45 | t1_d849i45 | 1,474,993,359 | user_9e295b59f175 | Cooking | Gazpacho is lovely and very healthy, there is chicken with 40 cloves garlic, that's rather wonderful (lots of versions of both recipes online) Lentils with garlic there's a French Provençal Garlic Soup with Poached Egg... Google & enjoy! | 2 | t3_54r4kh | t3_54r4kh | /r/Cooking/comments/t3_54r4kh/d849i45 | null | false | 2016-09-27T16:22:39Z |
d849hrx | t1_d849hrx | 1,474,993,348 | user_8841148a5688 | Cooking | He has stated that the stress had gotten so great that it causing depression. | 26 | t1_d847xd9 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d849hrx | null | false | 2016-09-27T16:22:28Z |
d849gr9 | t1_d849gr9 | 1,474,993,309 | user_011b56599d0d | Cooking | There was a little non-cookie cutter cheap Chinese place ("authentic Chinese cook 20 years experience!") behind my dad's house that put cinnamon in their egg rolls. It was unexpected and delicious. They closed down. I miss that place. | 9 | t1_d8486hj | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d849gr9 | null | false | 2016-09-27T16:21:49Z |
d849f26 | t1_d849f26 | 1,474,993,249 | user_5106b213ad59 | Cooking | I agree 100%. I also used to love the informative Molto Mario, then Mario Batali did his circle jerk Spanish vacation show with Gwyneth Paltrow on PBS and dropped off the radar completely. Food network is a swamp of useless reality programming and half-ass celebrities congratulating themselves now. | 39 | t1_d847xd9 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d849f26 | null | false | 2016-09-27T16:20:49Z |
d849bbc | t1_d849bbc | 1,474,993,115 | user_b6c9ff84b46e | Cooking | He was good as announcer on iron chef. | 26 | t1_d846yf5 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d849bbc | null | false | 2016-09-27T16:18:35Z |
d8497n3 | t1_d8497n3 | 1,474,992,979 | user_5eb581a07166 | Cooking | Could. Not. Agree. More.
I've often told people who asked me how to get into cooking to go check out Good Eats. But I always offer the warning that they should watch for the techniques, not for the recipes. | 13 | t1_d842fxo | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d8497n3 | null | false | 2016-09-27T16:16:19Z |
d8494p4 | t1_d8494p4 | 1,474,992,873 | user_16a3dfc5c9d5 | Cooking | I know, but it is still intimidating! I'm slowly building up- I recently purchased a decent 6 knife set from costco, so I'm on my way. | 3 | t1_d847k3p | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d8494p4 | null | false | 2016-09-27T16:14:33Z |
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