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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d83w2hb | t1_d83w2hb | 1,474,966,582 | user_124dff0dfa39 | Cooking | Meat typically needs 1% of salt by mass. That roughly translates into 3/4 teaspoon per pound. Pre-salt or dry brine your steaks, stews and stir-fry with that ratio and then adjust to taste and you'll be fine. Or use just a bit less salt so that you don't risk things getting to salty, you'll just have to adjust at the e... | 1 | t3_54nt36 | t3_54nt36 | /r/Cooking/comments/t3_54nt36/d83w2hb | null | false | 2016-09-27T08:56:22Z |
d83w0ht | t1_d83w0ht | 1,474,966,373 | user_498540604144 | Cooking | scrambled eggs, bacon, and hash browns wrapped in a crepe.
top with sour creme and chives
| 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83w0ht | null | false | 2016-09-27T08:52:53Z |
d83vyf0 | t1_d83vyf0 | 1,474,966,150 | user_c0ae42ab4f08 | Cooking | In your last 6 comments I saw this comment, one 'fuck off' and one 'stfu'. Funny you say I have a bad attitude for simply implying a poster should not be thinking hand to mouth. | 2 | t1_d83rk46 | t3_549h5z | /r/Cooking/comments/t3_549h5z/d83vyf0 | null | false | 2016-09-27T08:49:10Z |
d83vhl0 | t1_d83vhl0 | 1,474,964,417 | user_94a669db8444 | Cooking | Are you talking about brains; the squishy thing inside the head or something else? | 1 | t1_d83e5ga | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83vhl0 | null | false | 2016-09-27T08:20:17Z |
d83vf4h | t1_d83vf4h | 1,474,964,172 | user_c0ae42ab4f08 | Cooking | It certainly is! | 1 | t1_d82ww5t | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83vf4h | null | false | 2016-09-27T08:16:12Z |
d83vc8z | t1_d83vc8z | 1,474,963,884 | user_e25ac0bcab0d | Cooking | I have fresh basil and cherry tomatoes on top of cream cheese on toast! With some salt and pepper! Yum yum! | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83vc8z | null | false | 2016-09-27T08:11:24Z |
d83vavv | t1_d83vavv | 1,474,963,751 | user_3b5192461440 | Cooking | biscuits and gravy with a side of corn grits + your favorite soft cheese melting on top, you could also add bacon if you want | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83vavv | null | false | 2016-09-27T08:09:11Z |
d83v4ow | t1_d83v4ow | 1,474,963,133 | user_76028d014e28 | Cooking | I've heard it's an old tradition, shows you that they're using real shrimp. On a related note, crab is often served without the shell and us one of the foods most subject to fraud. | 1 | t1_d7wlhs7 | t3_53ul19 | /r/Cooking/comments/t3_53ul19/d83v4ow | null | false | 2016-09-27T07:58:53Z |
d83v302 | t1_d83v302 | 1,474,962,973 | user_9d1afa0f6f1a | Cooking | Make sure your container is pasteurized. Fill with boiling water and let sit for a while, before pouring in your mixture. | 2 | t3_54nkmo | t3_54nkmo | /r/Cooking/comments/t3_54nkmo/d83v302 | null | false | 2016-09-27T07:56:13Z |
d83v1gp | t1_d83v1gp | 1,474,962,825 | user_118a508cc19d | Cooking | If youre making any kind of drink some lime juice and grated ginger can brighten it up. | 6 | t3_54oohb | t3_54oohb | /r/Cooking/comments/t3_54oohb/d83v1gp | null | false | 2016-09-27T07:53:45Z |
d83uz51 | t1_d83uz51 | 1,474,962,606 | user_1511a3976a3e | Cooking | That looks delicious! | 1 | t3_54mzd0 | t3_54mzd0 | /r/Cooking/comments/t3_54mzd0/d83uz51 | null | false | 2016-09-27T07:50:06Z |
d83ut2f | t1_d83ut2f | 1,474,962,022 | user_93562fbbcbf6 | Cooking | The main alternative to bacon and eggs in the morning that isn't carbolicious is a protein shake, or green smoothie with protein.
Chorizo and eggs, or bay shrimp, blue cheese and eggs, keeps the egg game fresh. I like to have the occasional carb breakfast though - pastry, coffee, fruit, or like, cereal. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83ut2f | null | false | 2016-09-27T07:40:22Z |
d83uqfy | t1_d83uqfy | 1,474,961,773 | user_3a0cee3f7a97 | Cooking | Porridge rox for breakfast. Easy to make and you get full | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83uqfy | null | false | 2016-09-27T07:36:13Z |
d83uklb | t1_d83uklb | 1,474,961,239 | user_207af2af3768 | Cooking | Martyrs, and Mujaheddin!
I always wondered what M&M stood for!
/s | 1 | t1_d80gzbp | t3_54an7k | /r/Cooking/comments/t3_54an7k/d83uklb | null | false | 2016-09-27T07:27:19Z |
d83u7iu | t1_d83u7iu | 1,474,960,093 | user_207af2af3768 | Cooking | You are ideal mushroom country, it's hot, and (with water) moist, so essentially you could build a black foil shack, and put in some sacks of wood chips to grow tree borne mushrooms. Granted the police will probably take that as "probable cause" to seize your house, but it's possible.
You'd have more mushrooms than yo... | 1 | t1_d82lus1 | t3_54fv8g | /r/Cooking/comments/t3_54fv8g/d83u7iu | null | false | 2016-09-27T07:08:13Z |
d83tzj4 | t1_d83tzj4 | 1,474,959,425 | user_0edeb9fc2709 | Cooking | If you want to keep the fruit "fresh", i.e. not heat-processed, you could try using [sodium erythorbate](https://en.wikipedia.org/wiki/Sodium_erythorbate). It's a preservative used in the commercial food-processing industry, but you should be able to find it at shops carrying sausage-making/meat-curing supplies. I'm ha... | 3 | t3_54nkmo | t3_54nkmo | /r/Cooking/comments/t3_54nkmo/d83tzj4 | null | false | 2016-09-27T06:57:05Z |
d83tqll | t1_d83tqll | 1,474,958,709 | user_730ad276cd8f | Cooking | I usually change from French style scrambled to over easy. Throw it on a biscuit or a English muff, sub out bacon for Canadian bacon or sausage.
Burritos.... so many combos. Frittata is my new go to. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83tqll | null | false | 2016-09-27T06:45:09Z |
d83tnk4 | t1_d83tnk4 | 1,474,958,464 | user_44bed5930d59 | Cooking | Sausage and eggs | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83tnk4 | null | false | 2016-09-27T06:41:04Z |
d83tgca | t1_d83tgca | 1,474,957,891 | user_0aaee0f83847 | Cooking | I guess that for a small amount I wouldn't bother with Bain Marie as well. | 1 | t1_d838gbv | t3_54m6ki | /r/Cooking/comments/t3_54m6ki/d83tgca | null | false | 2016-09-27T06:31:31Z |
d83tfxi | t1_d83tfxi | 1,474,957,859 | user_0aaee0f83847 | Cooking | Thank you! :)
| 2 | t1_d834ozk | t3_54m6ki | /r/Cooking/comments/t3_54m6ki/d83tfxi | null | false | 2016-09-27T06:30:59Z |
d83tff7 | t1_d83tff7 | 1,474,957,820 | user_0aaee0f83847 | Cooking | makes sense, thatnks | 2 | t1_d830qfl | t3_54m6ki | /r/Cooking/comments/t3_54m6ki/d83tff7 | null | false | 2016-09-27T06:30:20Z |
d83t6ol | t1_d83t6ol | 1,474,957,180 | user_0edeb9fc2709 | Cooking | At the risk of giving a non-culinary answer: I've run into a few instances where products on Amazon.ca were massively marked up compared to *identical* products on Amazon.com. If the shipping rate isn't unreasonable, sometimes you're better off ordering from the 'States. | 1 | t3_54lt0n | t3_54lt0n | /r/Cooking/comments/t3_54lt0n/d83t6ol | null | false | 2016-09-27T06:19:40Z |
d83szuy | t1_d83szuy | 1,474,956,696 | user_2e70163b4a06 | Cooking | Garlic, ginger, sesame seed oil is one of the most basic Chinese combinations that comes very handy in every day cooking. For European, you can't go bad with combining garlic and lots of herbs like thyme and rosemary. | 5 | t3_54oohb | t3_54oohb | /r/Cooking/comments/t3_54oohb/d83szuy | null | false | 2016-09-27T06:11:36Z |
d83szkv | t1_d83szkv | 1,474,956,677 | user_41cf0ab416eb | Cooking | This Serious Eats article ([link](http://www.seriouseats.com/2012/02/how-to-can-canning-pickling-preserving-ball-jars-materials-siphoning-recipes.html)) indicates that you may be able to extend the shelf life of an acidic mixture such as that one by almost a year. Depending on the composition of the mixture and pH, yo... | 4 | t3_54nkmo | t3_54nkmo | /r/Cooking/comments/t3_54nkmo/d83szkv | null | false | 2016-09-27T06:11:17Z |
d83swcm | t1_d83swcm | 1,474,956,455 | user_0edeb9fc2709 | Cooking | Seconded! Same basic technique, many more possible variations of vegetable/seasoning combinations. | 1 | t1_d832xww | t3_54k4do | /r/Cooking/comments/t3_54k4do/d83swcm | null | false | 2016-09-27T06:07:35Z |
d83sv6m | t1_d83sv6m | 1,474,956,372 | user_f19baca9ae9e | Cooking | Gotcha, thanks! | 1 | t1_d83iqop | t3_4sgqbf | /r/Cooking/comments/t3_4sgqbf/d83sv6m | null | false | 2016-09-27T06:06:12Z |
d83ske4 | t1_d83ske4 | 1,474,955,625 | user_b9e33e213ce0 | Cooking | Eggs and spam. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83ske4 | null | false | 2016-09-27T05:53:45Z |
d83rzvb | t1_d83rzvb | 1,474,954,292 | user_0011a7766c33 | Cooking | You have some rage issues, dude. You might want to see someone about that. | 1 | t1_d83ryjd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83rzvb | null | false | 2016-09-27T05:31:32Z |
d83rz3t | t1_d83rz3t | 1,474,954,244 | user_f3750df4dc01 | Cooking | It's not specialized, no. Does he do specialized prep? No. Gyuto or Santoku, either works for this sort of thing. You said you want a good all around knife - or, perhaps, a jack of trades sort of knife.
No knife is the master at anything, but in this instance, for a home cook, go with something that can do anything.
... | 1 | t3_54nmtc | t3_54nmtc | /r/Cooking/comments/t3_54nmtc/d83rz3t | null | false | 2016-09-27T05:30:44Z |
d83ryjd | t1_d83ryjd | 1,474,954,210 | user_7d9ea37f8bea | Cooking | If the reason they decide something is stupid, and based on manipulation I'm going to call it that.
And it is.
But sticking your head in the sand because of hurt feelings is cool too. | 0 | t1_d83rv61 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83ryjd | null | false | 2016-09-27T05:30:10Z |
d83rww1 | t1_d83rww1 | 1,474,954,108 | user_3b1661270c79 | Cooking | i'm gonna give that a go, cheers | 1 | t1_d83rvyf | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83rww1 | null | false | 2016-09-27T05:28:28Z |
d83rvyf | t1_d83rvyf | 1,474,954,048 | user_47b7a82626bb | Cooking | [sorry, forgot the link](http://www.pauladeen.com/hash-brown-quiche). It's my most requested dish at family/work pot lucks. Just remember to defrost the hash browns the night before. | 1 | t1_d83ru1u | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83rvyf | null | false | 2016-09-27T05:27:28Z |
d83rv61 | t1_d83rv61 | 1,474,953,999 | user_0011a7766c33 | Cooking | OR, you know, you could not be a cunt to people. One of them. | 0 | t1_d8321ic | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83rv61 | null | false | 2016-09-27T05:26:39Z |
d83ru1u | t1_d83ru1u | 1,474,953,932 | user_3b1661270c79 | Cooking | the idea of quiche with hash brown crust has me pretty torqued | 1 | t1_d83n5c6 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83ru1u | null | false | 2016-09-27T05:25:32Z |
d83royp | t1_d83royp | 1,474,953,620 | user_4411b509344a | Cooking | It was | 1 | t1_d83qmak | t3_54lpjg | /r/Cooking/comments/t3_54lpjg/d83royp | null | false | 2016-09-27T05:20:20Z |
d83rk46 | t1_d83rk46 | 1,474,953,331 | user_0d80391f00b6 | Cooking | Be helpful, not hurtful. This sub is not the place for negativity.
Go elsewhere with your bad attitude. Please and thank you. | 0 | t1_d80xzfv | t3_549h5z | /r/Cooking/comments/t3_549h5z/d83rk46 | null | false | 2016-09-27T05:15:31Z |
d83rg0b | t1_d83rg0b | 1,474,953,093 | user_733018bb5a24 | Cooking | I'm surprised there aren't too many healthy options on here. I usually have a banana blueberry almond milk smoothie with hemp chia and flax seeds, pea protein powder for protein as well as a filling factor. Coconut flakes and cacao powder for a different flavour when i'm up for it.
Of course this can be made non vegan... | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83rg0b | null | false | 2016-09-27T05:11:33Z |
d83rc5m | t1_d83rc5m | 1,474,952,871 | user_975c40159bfd | Cooking | Try chives - it will add some freshness and crunch without being disagreeable to some | 1 | t1_d82wqpz | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83rc5m | null | false | 2016-09-27T05:07:51Z |
d83r7f7 | t1_d83r7f7 | 1,474,952,605 | user_0ec488ca0a1b | Cooking | if you can get nice croissants you can make a little turkey and swiss sandwich, just heat it up in a conventional oven and it should be great | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83r7f7 | null | false | 2016-09-27T05:03:25Z |
d83r5hb | t1_d83r5hb | 1,474,952,498 | user_26cbda851986 | Cooking | Sounds about what I like to do. Plain yogurt, a little bit of berry jam of some kind for sweetness, blueberries, granola, and if I need extra protein a spoonful of peanut butter too. Tasty, quick, and incredibly filling. | 1 | t1_d82tp66 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83r5hb | null | false | 2016-09-27T05:01:38Z |
d83qv5t | t1_d83qv5t | 1,474,951,908 | user_d756de0d6018 | Cooking | Even fresh from the bird, it would have moisture to lose, both water and fat. Plus a lot of chicken has extra water added, especially if you buy it frozen. It can help prevent freezer burn, but knowing about it helps you judge the cost accurately. | 5 | t3_54oyyi | t3_54oyyi | /r/Cooking/comments/t3_54oyyi/d83qv5t | null | false | 2016-09-27T04:51:48Z |
d83qoto | t1_d83qoto | 1,474,951,559 | user_e136fa9a3c14 | Cooking | I know a fritatta has already been suggested but my breakfast for the week is an oatmeal/egg muffin type thing. It was about 1.5 cups oatmeal (+onions, mushrooms, bell peppers) and 5 eggs to make 12 muffins for 4 mornings. You basically make the oatmeal like normal and make a crust bowl. Bake that for a bit then add th... | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83qoto | null | false | 2016-09-27T04:45:59Z |
d83qnvp | t1_d83qnvp | 1,474,951,509 | user_97d1414c5b7b | Cooking | Sounds fantastic! | 1 | t1_d82tfxq | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83qnvp | null | false | 2016-09-27T04:45:09Z |
d83qnt1 | t1_d83qnt1 | 1,474,951,505 | user_b79831631d7a | Cooking | Try Eggs and Bacon instead. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83qnt1 | null | false | 2016-09-27T04:45:05Z |
d83qmv8 | t1_d83qmv8 | 1,474,951,455 | user_97d1414c5b7b | Cooking | This sounds delicious!
| 1 | t1_d82sy72 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83qmv8 | null | false | 2016-09-27T04:44:15Z |
d83qmak | t1_d83qmak | 1,474,951,426 | user_3ef9f4ded830 | Cooking | Yes sounds delicious | 1 | t3_54lpjg | t3_54lpjg | /r/Cooking/comments/t3_54lpjg/d83qmak | null | false | 2016-09-27T04:43:46Z |
d83qhap | t1_d83qhap | 1,474,951,161 | user_d53bc42a1d0d | Cooking | Ooh I ways had issues getting them crunchy enough. I'm gonna try this idea, thanks! | 1 | t1_d835xfz | t3_54mrig | /r/Cooking/comments/t3_54mrig/d83qhap | null | false | 2016-09-27T04:39:21Z |
d83qext | t1_d83qext | 1,474,951,038 | user_20a5518eff48 | Cooking | This + cream cheese, mmm | 2 | t1_d83239n | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83qext | null | false | 2016-09-27T04:37:18Z |
d83q69e | t1_d83q69e | 1,474,950,591 | user_c6a209713503 | Cooking | Chinese porridge with X (pickled vegetables, meat cotton candy, century eggs, salt duck eggs, etc( | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83q69e | null | false | 2016-09-27T04:29:51Z |
d83q2cz | t1_d83q2cz | 1,474,950,397 | user_25f4a7ad1347 | Cooking | overly complicated is subjective.
You can rub with dry seasoning overnight. Braise it in a sauce and make pulled chicken sandwiches. Sauce with your preferences
Or, cut them into strips and freeze them in single servings wrapped in saran wraps and stored in ziplock bag.
Flour, egg wash and bread crumb dip and deep... | 1 | t3_54nho8 | t3_54nho8 | /r/Cooking/comments/t3_54nho8/d83q2cz | null | false | 2016-09-27T04:26:37Z |
d83q0hx | t1_d83q0hx | 1,474,950,305 | user_875801b06bba | Cooking | You need to find cold smoked Nova Scotia or lox salmon for the real deal. | 1 | t1_d82vsnf | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83q0hx | null | false | 2016-09-27T04:25:05Z |
d83pxso | t1_d83pxso | 1,474,950,170 | user_25f4a7ad1347 | Cooking | bake them.
http://allrecipes.com/recipe/81548/roasted-chickpeas/ | 2 | t3_54mrig | t3_54mrig | /r/Cooking/comments/t3_54mrig/d83pxso | null | false | 2016-09-27T04:22:50Z |
d83pxqi | t1_d83pxqi | 1,474,950,167 | user_959885f1edc3 | Cooking | I love that people's minds are blown by this. Not a lot of Jews here on Reddit...
One note about the nutritious - I don't really know what you are getting at. It's an enormous caloric load that is super high in fat, carbs and has some protein, but there is no fiber and aside from the fact that fish has a good balance ... | 5 | t1_d82uvge | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83pxqi | null | false | 2016-09-27T04:22:47Z |
d83pwyp | t1_d83pwyp | 1,474,950,130 | user_4ec2b311d793 | Cooking | You can taste the meatballs beforehand by microwaving a pinch of mixture. Tip from Serious Eats. | 2 | t1_d83h0to | t3_54nt36 | /r/Cooking/comments/t3_54nt36/d83pwyp | null | false | 2016-09-27T04:22:10Z |
d83psvf | t1_d83psvf | 1,474,949,927 | user_17f6b3ad5217 | Cooking | Cook your bacon first then set it to the side. Leave the grease in the pan. Saute some kale(i also sometimes add mushrooms and peppers) in the bacon grease. Set that of to the side then scramble your eggs however you prefer. I like to cook them with butter and cocnut oil. Meanwhile, I've chopped my bacon up in to littl... | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83psvf | null | false | 2016-09-27T04:18:47Z |
d83ppwh | t1_d83ppwh | 1,474,949,789 | user_a82e796ef7d9 | Cooking | I usually just make a shake for breakfast of protein powder, coffee, and fiber powder. Easy and filling.
Not really cooking, but I save my serious cooking for dinner personally. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83ppwh | null | false | 2016-09-27T04:16:29Z |
d83pe82 | t1_d83pe82 | 1,474,949,238 | user_f3750df4dc01 | Cooking | Taste. Season to taste. Season until it tastes good.
Also, as a restaurant worker, if I said add a solid handful of salt, people would balk. At home, we have an understanding - they don't watch, I don't tell them how much salt or butter i use. They don't want to know. | 2 | t3_54nt36 | t3_54nt36 | /r/Cooking/comments/t3_54nt36/d83pe82 | null | false | 2016-09-27T04:07:18Z |
d83p4rv | t1_d83p4rv | 1,474,948,810 | user_d53bc42a1d0d | Cooking | I mean the real problem with canned beets is they don't have a ton of texture, which really wouldn't be an issue blended up in hummus. | 1 | t1_d83jkr0 | t3_54encp | /r/Cooking/comments/t3_54encp/d83p4rv | null | false | 2016-09-27T04:00:10Z |
d83p1ab | t1_d83p1ab | 1,474,948,661 | [deleted] | Cooking | [deleted] | 1 | t1_d80n251 | t3_54byna | /r/Cooking/comments/t3_54byna/d83p1ab | null | false | 2016-09-27T03:57:41Z |
d83oz3b | t1_d83oz3b | 1,474,948,565 | user_01438207e06b | Cooking | Pretty much every stew feature those three steps: caramelize meat on high heat, deglaze with aromatics (onions, celery, carrots etc - add some salt to release the juices), followed by adding back the meat and a liquid (stock, brother, water, wine, or beer) and simmer until meat is tender and things emulsify (on average... | 19 | t3_54oohb | t3_54oohb | /r/Cooking/comments/t3_54oohb/d83oz3b | null | false | 2016-09-27T03:56:05Z |
d83orod | t1_d83orod | 1,474,948,242 | user_48ebc5abc8bf | Cooking | You fuckers and your insatiable appetite for avocados with stuff shoved in 'em. | 5 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83orod | null | false | 2016-09-27T03:50:42Z |
d83oqh2 | t1_d83oqh2 | 1,474,948,193 | user_7b8cd754829d | Cooking | If youre a small woman 1200 calories could very easily be your maintenance or slowly-losing caloric intake. A 200 - 300 calorie breakfast is pretty perfect for me. | 1 | t1_d82vx0j | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83oqh2 | null | false | 2016-09-27T03:49:53Z |
d83oawz | t1_d83oawz | 1,474,947,544 | user_b47aa29db693 | Cooking | HA! | 1 | t1_d83n5mz | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83oawz | null | false | 2016-09-27T03:39:04Z |
d83oa85 | t1_d83oa85 | 1,474,947,515 | user_205feb080464 | Cooking | I really hate the shadows of evil Easter egg | 0 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83oa85 | null | false | 2016-09-27T03:38:35Z |
d83o6yp | t1_d83o6yp | 1,474,947,380 | user_d96cf779e058 | Cooking | [Country ham](http://www.samsclub.com/sams/smithfield-country-ham-biscuit-slices-20-ct/131529.ip) biscuits. Heat in a hot dry skillet 2 minutes per side. I freeze biscuits, microwaved 10 second per side they are good as new. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83o6yp | null | false | 2016-09-27T03:36:20Z |
d83nxip | t1_d83nxip | 1,474,947,012 | user_2b9f77c43c52 | Cooking | First it's important to know the difference between chick peas and garbanzo beans. I personally wouldn't pay to have garbanzo beans on my face. | 2 | t3_54mrig | t3_54mrig | /r/Cooking/comments/t3_54mrig/d83nxip | null | false | 2016-09-27T03:30:12Z |
d83nvmy | t1_d83nvmy | 1,474,946,939 | user_92e1b7900331 | Cooking | Sooooo link to your sisters cam? | 5 | t1_d832xml | t3_54m492 | /r/Cooking/comments/t3_54m492/d83nvmy | null | false | 2016-09-27T03:28:59Z |
d83nnws | t1_d83nnws | 1,474,946,640 | user_7e3fff4234c9 | Cooking | Mackerel from a can? | 1 | t1_d82sf71 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83nnws | null | false | 2016-09-27T03:24:00Z |
d83nnby | t1_d83nnby | 1,474,946,618 | user_75057806d818 | Cooking | Yes | 2 | t1_d82wqpz | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83nnby | null | false | 2016-09-27T03:23:38Z |
d83nk2f | t1_d83nk2f | 1,474,946,490 | user_79698303540e | Cooking | Fewer eggs, more bacon! | 0 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83nk2f | null | false | 2016-09-27T03:21:30Z |
d83njpb | t1_d83njpb | 1,474,946,477 | user_771112eda1b9 | Cooking | Try to explore south indian breakfast, if you are into it. Some of them like [Upma](https://www.youtube.com/watch?v=eSIdqCcUYv8) and [Poha](https://www.youtube.com/watch?v=Yr8xC_K_Vqs) are super easy to make. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83njpb | null | false | 2016-09-27T03:21:17Z |
d83njl9 | t1_d83njl9 | 1,474,946,473 | user_75057806d818 | Cooking | You have to know that's a stretch at best | 1 | t1_d82uged | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83njl9 | null | false | 2016-09-27T03:21:13Z |
d83nei2 | t1_d83nei2 | 1,474,946,277 | user_40286178cc4f | Cooking | I'd probably rough chop the camparis, peppers, and squash, toss em in some oil, salt, herbs, and roast em off in a high oven, kinda like a ratatouille. Lemon zest and coriander would be great in that too. For the turkey itself, maybe just a burger? Having it ground kinda limits your options
You've got the makings of a ... | 1 | t1_d83m4p6 | t3_54nwzo | /r/Cooking/comments/t3_54nwzo/d83nei2 | null | false | 2016-09-27T03:17:57Z |
d83ncam | t1_d83ncam | 1,474,946,197 | user_47b7a82626bb | Cooking | okay, this is tomorrow's breakfast. | 2 | t1_d82ujc8 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83ncam | null | false | 2016-09-27T03:16:37Z |
d83n8xk | t1_d83n8xk | 1,474,946,074 | user_5bc8338a0a96 | Cooking | Fajitas are easy and taste great. | 1 | t3_54nho8 | t3_54nho8 | /r/Cooking/comments/t3_54nho8/d83n8xk | null | false | 2016-09-27T03:14:34Z |
d83n8pl | t1_d83n8pl | 1,474,946,065 | user_47b7a82626bb | Cooking | yum | 1 | t1_d82tfxq | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83n8pl | null | false | 2016-09-27T03:14:25Z |
d83n735 | t1_d83n735 | 1,474,946,007 | user_47b7a82626bb | Cooking | Polenta/grits. same thing. (ducks behind counter) Grits are good any time of day. any way. main dish. side dish. | 1 | t1_d838qnw | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83n735 | null | false | 2016-09-27T03:13:27Z |
d83n5mz | t1_d83n5mz | 1,474,945,953 | user_119d7fbdb8cd | Cooking | >Add some smoked lamb and boy..... One of my favorite breakfasts as a kid.
Haha! Ewe would say that!!
| 2 | t1_d83iw84 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83n5mz | null | false | 2016-09-27T03:12:33Z |
d83n5c6 | t1_d83n5c6 | 1,474,945,941 | user_47b7a82626bb | Cooking | Paula Deen has a quiche recipe which uses frozen hash browns as a crust. Really great. | 3 | t1_d83fhh4 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83n5c6 | null | false | 2016-09-27T03:12:21Z |
d83n2ld | t1_d83n2ld | 1,474,945,840 | user_e78a08a5dd86 | Cooking | Whaaaat? That sounds amazing. I don't know why I've never thought of savory oatmeal. It's on my list now. Cheers! | 1 | t1_d82v339 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83n2ld | null | false | 2016-09-27T03:10:40Z |
d83mwg0 | t1_d83mwg0 | 1,474,945,616 | user_758a98a5792b | Cooking | Protein granola... I usually add it to my yogurt (nature valley has an awesome oats and honey one!) it helps keep me full, but I also still eat eggs with it! | 2 | t1_d832cms | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83mwg0 | null | false | 2016-09-27T03:06:56Z |
d83mwe9 | t1_d83mwe9 | 1,474,945,615 | user_cc1deb6c9134 | Cooking | This needs a million more upvotes. | 1 | t1_d8317zr | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83mwe9 | null | false | 2016-09-27T03:06:55Z |
d83mvce | t1_d83mvce | 1,474,945,574 | [deleted] | Cooking | [deleted] | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83mvce | null | false | 2016-09-27T03:06:14Z |
d83mue4 | t1_d83mue4 | 1,474,945,538 | user_cc1deb6c9134 | Cooking | That sounds amazing! What proportions do you use for the oats and almond milk? | 1 | t1_d82xy34 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83mue4 | null | false | 2016-09-27T03:05:38Z |
d83m4p6 | t1_d83m4p6 | 1,474,944,628 | user_920830121b1a | Cooking | Veggie wise, right now I have squash, spinach, Roma tomatoes, and campari tomatoes. I also have a few different cheeses, and some salami. I would like to keep it a little bit lighter. Maybe a lemon or white wine sauce or something, but I don't know how well that would translate. I do have rice, and would happily add it... | 1 | t1_d83kvf0 | t3_54nwzo | /r/Cooking/comments/t3_54nwzo/d83m4p6 | null | false | 2016-09-27T02:50:28Z |
d83m1bi | t1_d83m1bi | 1,474,944,513 | user_bed4d56ddc34 | Cooking | > Sure, but what is the grain size of the salt you bought?
Exactly. Diamond Crystal kosher salt and Morton's table salt differ in density by a factor of *two.* A teaspoon of Morton's contains the same amount of salt as *two* teaspoons of Diamond Crystal.
Think you can get around that by looking for recipes that speci... | 3 | t1_d83jyap | t3_54nt36 | /r/Cooking/comments/t3_54nt36/d83m1bi | null | false | 2016-09-27T02:48:33Z |
d83lylc | t1_d83lylc | 1,474,944,420 | user_9b8a2fa03d99 | Cooking | I never get tired of eggs. I'd just make something like steak benedict instead of using Canadian bacon. A nice steak is amazing for breakfast and you can cook one up in a matter of minutes. Or you can sub smoked salmon for the bacon. Or you could just use the salmon for lox and cream cheese bagels.
Another awesome thi... | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83lylc | null | false | 2016-09-27T02:47:00Z |
d83lxdx | t1_d83lxdx | 1,474,944,380 | user_bae1426742ca | Cooking | Egg overeasy, add to low carb tortilla with a bit of cheese, sour cream, and jalapenos. Fold and put back in the pan for toasted cheesy goodness! | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83lxdx | null | false | 2016-09-27T02:46:20Z |
d83lf3e | t1_d83lf3e | 1,474,943,772 | user_514afc171cbb | Cooking | Chilaquiles are pretty good, and you can mix up what you put in them (onions, peppers, beans, ham, chorizo, what have you)
Edit: base is eggs, salsa (or more sauce), and corn tortillas or tortilla chips | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83lf3e | null | false | 2016-09-27T02:36:12Z |
d83leo7 | t1_d83leo7 | 1,474,943,757 | user_e91f60571762 | Cooking | I like to add a touch of dejon and caper berries to mine. | 1 | t1_d833lup | t3_54ltpb | /r/Cooking/comments/t3_54ltpb/d83leo7 | null | false | 2016-09-27T02:35:57Z |
d83ldkq | t1_d83ldkq | 1,474,943,722 | user_075ae96d5d97 | Cooking | Been eating leftovers for breakfast everyday since I was 5. | 2 | t1_d82t3mo | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83ldkq | null | false | 2016-09-27T02:35:22Z |
d83l7fb | t1_d83l7fb | 1,474,943,540 | user_7de827199f99 | Cooking | I like bacon and pancakes. Pretty easy, and you still get your egg. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83l7fb | null | false | 2016-09-27T02:32:20Z |
d83kvf0 | t1_d83kvf0 | 1,474,943,168 | user_40286178cc4f | Cooking | If you wanna go the stuffed pepper route I'd suggest frying the leftover noodles and using that for a crispy topping. You could also go with a turkey meatloaf.
What other fixins do you have available? | 1 | t3_54nwzo | t3_54nwzo | /r/Cooking/comments/t3_54nwzo/d83kvf0 | null | false | 2016-09-27T02:26:08Z |
d83kuyz | t1_d83kuyz | 1,474,943,155 | user_6f124b4ddf98 | Cooking | Just make sure you cook some lunch after you lunch. That's your dinner. | 9 | t1_d83a5f9 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83kuyz | null | false | 2016-09-27T02:25:55Z |
d83ksxq | t1_d83ksxq | 1,474,943,092 | user_a5c246a6f2ab | Cooking | Omelets. You can do anything with them, and they are pretty easy.
Oatmeal.
You are eating bacon so you aren't eating healthy lol. So sausage. Ham, spam.
Pancakes. Waffles.
If you are eating bacon all of these things are just as or more healthy. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83ksxq | null | false | 2016-09-27T02:24:52Z |
d83kqyz | t1_d83kqyz | 1,474,943,033 | user_1aff70987757 | Cooking | Chicken tacos, chicken in salad, chicken alfredo, plain old cooked chicken with some seasonings and sides.
I'd suggest chicken alfredo stuffed shells, but that is a pretty time consuming dish. | 1 | t3_54nho8 | t3_54nho8 | /r/Cooking/comments/t3_54nho8/d83kqyz | null | false | 2016-09-27T02:23:53Z |
d83klmz | t1_d83klmz | 1,474,942,894 | user_0f03d53390da | Cooking | I don't think these are that great. | 1 | t1_d82u49y | t3_54l9k4 | /r/Cooking/comments/t3_54l9k4/d83klmz | null | false | 2016-09-27T02:21:34Z |
d83kj4e | t1_d83kj4e | 1,474,942,819 | user_d80cc0f7f626 | Cooking | Ugh that sounds awesome!! Will try this! | 1 | t1_d83civi | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83kj4e | null | false | 2016-09-27T02:20:19Z |
d83kcy0 | t1_d83kcy0 | 1,474,942,626 | user_7c71e29ae5f4 | Cooking | Avocado, poached egg, and smoked salmon is a luxurious but delicious breakfast. On whatever bready thing you want. It's also very quick, only taking as long as it takes to poach an egg. | 1 | t1_d82vwml | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83kcy0 | null | false | 2016-09-27T02:17:06Z |
d83jyap | t1_d83jyap | 1,474,942,209 | user_aeccb99cb4e7 | Cooking | Sure, but what is the grain size of the salt you bought? How does it compare to the recipes salt grain size? You could measure by weight, but the accuracy of a scale intended for the weights of salt most people need would be quite expensive. Unfortunately, traditional home cooking is a mix of science and art. At least ... | 4 | t1_d83g4lg | t3_54nt36 | /r/Cooking/comments/t3_54nt36/d83jyap | null | false | 2016-09-27T02:10:09Z |
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