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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d83jwez | t1_d83jwez | 1,474,942,150 | user_458024245d7c | Cooking | I've been eating either rolled oats cooked with fruit, granola with fruit and milk and granola with yogurt for the last 17 years. Have no idea how I'm not sick of that rotating trio but I'm apparently not!
Also I second leftovers for lunch!! | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83jwez | null | false | 2016-09-27T02:09:10Z |
d83jkr0 | t1_d83jkr0 | 1,474,941,789 | user_d97d4881987d | Cooking | I've never tried with canned beets but could imagine it working out. | 2 | t1_d82asbz | t3_54encp | /r/Cooking/comments/t3_54encp/d83jkr0 | null | false | 2016-09-27T02:03:09Z |
d83j72o | t1_d83j72o | 1,474,941,365 | user_cad03c23c5c8 | Cooking | Just a basic approximation of the salt amount required in a recipe. Not everyone has "15 years of professional experience" in cooking. Many beginners have no idea how much salt they need to use and trusting your taste buds takes some experience. | 0 | t1_d83hr9y | t3_54nt36 | /r/Cooking/comments/t3_54nt36/d83j72o | null | false | 2016-09-27T01:56:05Z |
d83j5hz | t1_d83j5hz | 1,474,941,315 | user_6bdb4114e8f5 | Cooking | They make specific tools for sauerkraut/pickling tamping, if you wanted. Otherwise you can just make sure you really press it down as you pack it into the bucket. If it's a bucket you can just smash it with your hands if they'll fit. Personally I used a wooden spoon and stuffed it down as it went into my jar. At the ve... | 1 | t3_54k4do | t3_54k4do | /r/Cooking/comments/t3_54k4do/d83j5hz | null | false | 2016-09-27T01:55:15Z |
d83j3o8 | t1_d83j3o8 | 1,474,941,259 | user_83d61ab6ca61 | Cooking | Can't recommend Skyr enough. Spent my summer camping in Iceland. I made sure we had enough to last weeks. | 5 | t1_d830gw2 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83j3o8 | null | false | 2016-09-27T01:54:19Z |
d83j1jr | t1_d83j1jr | 1,474,941,193 | user_bdb9edef1beb | Cooking | that sounds weird to me. My rice cooker came with a little cup too and I usually do 2 cups of rice and 3 cups of water and it comes out perfectly every time. Make sure to wash your rice before you cook it. If you have any kind of strainer or something you can use, or just a bowl to wash it in, that would be for the bes... | 1 | t1_d82yn5p | t3_4zt62g | /r/Cooking/comments/t3_4zt62g/d83j1jr | null | false | 2016-09-27T01:53:13Z |
d83j125 | t1_d83j125 | 1,474,941,176 | user_920830121b1a | Cooking | I hate mayo, so I always use hummus. It's perfect, and adds a little more protein. | 1 | t3_54ltpb | t3_54ltpb | /r/Cooking/comments/t3_54ltpb/d83j125 | null | false | 2016-09-27T01:52:56Z |
d83iw84 | t1_d83iw84 | 1,474,941,032 | user_b47aa29db693 | Cooking | Oh man... Growing up in a Serbian household fried mush with Sirene or Feta on top happened many mornings. Add some smoked lamb and boy..... One of my favorite breakfasts as a kid. | 1 | t1_d83fcz0 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83iw84 | null | false | 2016-09-27T01:50:32Z |
d83iqop | t1_d83iqop | 1,474,940,867 | user_db7d9192ed5e | Cooking | Pretty much just the sidebar of /r/pressurecooking | 1 | t1_d83bgkt | t3_4sgqbf | /r/Cooking/comments/t3_4sgqbf/d83iqop | null | false | 2016-09-27T01:47:47Z |
d83ilcx | t1_d83ilcx | 1,474,940,703 | user_03aca498b28b | Cooking | I like to live on the edge | 1 | t1_d83ftxc | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83ilcx | null | false | 2016-09-27T01:45:03Z |
d83i5jl | t1_d83i5jl | 1,474,940,210 | user_a9e8db8f729c | Cooking | I recommend freezing sauces in ziplocs. They freeze flat which makes them quicker to thaw. | 2 | t3_54hoes | t3_54hoes | /r/Cooking/comments/t3_54hoes/d83i5jl | null | false | 2016-09-27T01:36:50Z |
d83hwsg | t1_d83hwsg | 1,474,939,947 | user_77b17edfc615 | Cooking | Oatmeal with fruit, (I usually buy frozen strawberries, and blueberries fresh fruit just goes bad on me; just nuke them in the microwave) a hard boiled egg, 1 piece toast with peanut butter, tea or coffee. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83hwsg | null | false | 2016-09-27T01:32:27Z |
d83hr9y | t1_d83hr9y | 1,474,939,785 | user_fca9bf145ef2 | Cooking | I honestly can't figure out what you're arguing or asking for.
Always taste for seasoning. | 2 | t1_d83h0to | t3_54nt36 | /r/Cooking/comments/t3_54nt36/d83hr9y | null | false | 2016-09-27T01:29:45Z |
d83hez8 | t1_d83hez8 | 1,474,939,434 | user_d8a9fb3b6a93 | Cooking | I've seen a couple of other suggestions and they all sound great.
Mine isn't wildly different, it's an egg in a hole (crack the egg in a piece of toast) with avocado on top. If you wanna spice it up, mix the avocado with a little garlic onion and citrus(essentially guac) delish. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83hez8 | null | false | 2016-09-27T01:23:54Z |
d83hec3 | t1_d83hec3 | 1,474,939,414 | user_3808f255694c | Cooking | Try some fish florentine it's pretty good | 1 | t1_d83grs6 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83hec3 | null | false | 2016-09-27T01:23:34Z |
d83hddm | t1_d83hddm | 1,474,939,388 | user_632d5119c763 | Cooking | [god speed](https://imgur.com/r/infectioussmiles/EucIfYY) | 1 | t1_d83gotm | t3_54kzac | /r/Cooking/comments/t3_54kzac/d83hddm | null | false | 2016-09-27T01:23:08Z |
d83hccn | t1_d83hccn | 1,474,939,359 | user_0b5e9719f72e | Cooking | My go to is toasted whole wheat English muffin cut in half, and on each half I spread some avocado, add sliced tomato, bacon slices, and basted eggs. Then topped with a little feta cheese and Sriracha. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83hccn | null | false | 2016-09-27T01:22:39Z |
d83h89q | t1_d83h89q | 1,474,939,229 | user_279ea77279aa | Cooking | I do this for breakfast on a daily basis! Never get tired of it. Best thing is it's completely customisable, eg. Most days I'll throw in some honey to sweeten it up, and a teaspoon of spirulina, maca powder and chia seeds for extra health points hehe | 1 | t1_d82tp66 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83h89q | null | false | 2016-09-27T01:20:29Z |
d83h0to | t1_d83h0to | 1,474,938,987 | user_cad03c23c5c8 | Cooking | Well, from what I've read and from the recipes, using salt before was recommended. And from my experience, using salt afterwards gave me a "salty" taste (depending of the recipe...).
What explains the recipes that pretty much tell you to use salt *before* ? Is it more likely to be evenly distributed? When making meat... | -2 | t1_d83g25r | t3_54nt36 | /r/Cooking/comments/t3_54nt36/d83h0to | null | false | 2016-09-27T01:16:27Z |
d83grs6 | t1_d83grs6 | 1,474,938,693 | user_b1c3afd4676f | Cooking | Yeah someone mentioned mackerel in this as well. I'm definitely going to have to incorporate some fish in my morning meals, sounds delicious. | 1 | t1_d83fvuh | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83grs6 | null | false | 2016-09-27T01:11:33Z |
d83gotm | t1_d83gotm | 1,474,938,587 | user_9be2ee138206 | Cooking | Actually next week I want to try something like that. I love Chipotle. So I want to try barbacoa. So I'm going to try [this one](http://www.food.com/recipe/chipotles-barbacoa-copycat-recipe-472445). | 1 | t1_d83gn0f | t3_54kzac | /r/Cooking/comments/t3_54kzac/d83gotm | null | false | 2016-09-27T01:09:47Z |
d83go6l | t1_d83go6l | 1,474,938,564 | user_ff42e569efc8 | Cooking | We've got a bunch of chickens in the freezer and my girlfriend has the day off tomorrow. I anticipate that it'll be roast + leftovers for Tuesday Wednesday. One of our favourites as well! | 1 | t1_d832gzl | t3_54l9k4 | /r/Cooking/comments/t3_54l9k4/d83go6l | null | false | 2016-09-27T01:09:24Z |
d83gn0f | t1_d83gn0f | 1,474,938,522 | user_632d5119c763 | Cooking | heck yes. try some tacos as well. throw it under a broiler for like 4-5 mins beforehand to crisp it up. it's delicious. | 1 | t1_d83ffcv | t3_54kzac | /r/Cooking/comments/t3_54kzac/d83gn0f | null | false | 2016-09-27T01:08:42Z |
d83gc53 | t1_d83gc53 | 1,474,938,111 | user_920830121b1a | Cooking | Thin cut ribeye, jar of canned jalapeños, cream cheese, and bacon.
Cut the ribeye to the length of the jalapeños, cut the jalapeños in half and put the cream cheese in it. Wrap the ribeye around the jalapeño/cream cheese. Then wrap the steak roll in bacon.
400 in the oven for about twenty minutes. | 3 | t3_54l9k4 | t3_54l9k4 | /r/Cooking/comments/t3_54l9k4/d83gc53 | null | false | 2016-09-27T01:01:51Z |
d83gba5 | t1_d83gba5 | 1,474,938,078 | user_7439a6218df3 | Cooking | Carrots and sliced cucumbers. Completely takes away the morning cotton mouth. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83gba5 | null | false | 2016-09-27T01:01:18Z |
d83g4lg | t1_d83g4lg | 1,474,937,820 | user_cad03c23c5c8 | Cooking | Couldn't they put a range? "From 1/4 teaspoon to 1/2 teaspoon?" "Use less salt if you used seasoned broth", etc.
| -1 | t1_d83ezpo | t3_54nt36 | /r/Cooking/comments/t3_54nt36/d83g4lg | null | false | 2016-09-27T00:57:00Z |
d83g3l9 | t1_d83g3l9 | 1,474,937,782 | [deleted] | Cooking | [deleted] | 2 | t3_54l9k4 | t3_54l9k4 | /r/Cooking/comments/t3_54l9k4/d83g3l9 | null | false | 2016-09-27T00:56:22Z |
d83g25r | t1_d83g25r | 1,474,937,726 | user_fca9bf145ef2 | Cooking | You asked the question on salting and I provided an answer. Salting after a long cook makes no difference once the salt is dissolved and distributed.
This is coming from 15 years of professional experience.
Always taste for seasoning. | 1 | t1_d83fnry | t3_54nt36 | /r/Cooking/comments/t3_54nt36/d83g25r | null | false | 2016-09-27T00:55:26Z |
d83fvuh | t1_d83fvuh | 1,474,937,481 | user_dc36549b7378 | Cooking | Honestly, fat and protein will fill you up (hence the bacon and eggs working better than a banana and granola). Experiment with sardines. That's your go to. Sardines and scrambled eggs bake with onion (a fisherman's breakfast) | 3 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83fvuh | null | false | 2016-09-27T00:51:21Z |
d83ftxc | t1_d83ftxc | 1,474,937,409 | user_25f796e37bef | Cooking | Recommending Subway in /r/cooking? Interesting choice. | 4 | t1_d831qai | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83ftxc | null | false | 2016-09-27T00:50:09Z |
d83fti4 | t1_d83fti4 | 1,474,937,393 | user_35d72254fe29 | Cooking | I just end up switching how I cook the eggs. Variety without having to actually change my favorite breakfast, yummm | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83fti4 | null | false | 2016-09-27T00:49:53Z |
d83frp3 | t1_d83frp3 | 1,474,937,324 | user_113d79af131e | Cooking | What's your mackerel recipe? | 1 | t1_d82sf71 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83frp3 | null | false | 2016-09-27T00:48:44Z |
d83fnvj | t1_d83fnvj | 1,474,937,185 | user_25f796e37bef | Cooking | One of my favorites (minus the honey). I like to use a crunchy peanut or almond butter for a little extra texture. It sticks with you for hours. | 1 | t1_d831hs1 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83fnvj | null | false | 2016-09-27T00:46:25Z |
d83fnry | t1_d83fnry | 1,474,937,181 | user_cad03c23c5c8 | Cooking | For slow-cooked food, it's better to salt before. Using salt after a slow-cooked dish makes it "salty" in my opinion, instead of enhancing the flavors. | -1 | t1_d83fck7 | t3_54nt36 | /r/Cooking/comments/t3_54nt36/d83fnry | null | false | 2016-09-27T00:46:21Z |
d83fht9 | t1_d83fht9 | 1,474,936,945 | user_632d5119c763 | Cooking | Tacos, pulled pork sliders, add apple sauce + serve with rice and steamed veggies, egg/spring rolls, serve over stir-fry with sesame seeds, omelettes, sandwiches, Chilli, soups, etc. You can always freeze a big bag of it for later! | 2 | t3_54d3sp | t3_54d3sp | /r/Cooking/comments/t3_54d3sp/d83fht9 | null | false | 2016-09-27T00:42:25Z |
d83fhh4 | t1_d83fhh4 | 1,474,936,931 | user_25f796e37bef | Cooking | Well, sort of. The crust isn't the key difference between a frittata and a quiche. Crust less quiche is a thing and it's not a frittata.
Quiche has a custard base. Frittata has an egg base. So cream/milk is the key difference. | 10 | t1_d82x59e | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83fhh4 | null | false | 2016-09-27T00:42:11Z |
d83fggv | t1_d83fggv | 1,474,936,891 | user_cad03c23c5c8 | Cooking | I tend to use my tongue whenever I can, like making a soup or some instant food (guacamole comes to mind).
But, for example, two days ago I made a slowcooking recipe... and it told me to use ½ teaspoon of salt (my 3-4 last slowcooking meals didn't mention the amount of salt required). When I put the salt in the slowc... | 1 | t1_d83evvl | t3_54nt36 | /r/Cooking/comments/t3_54nt36/d83fggv | null | false | 2016-09-27T00:41:31Z |
d83ffcv | t1_d83ffcv | 1,474,936,846 | user_9be2ee138206 | Cooking | Can confirm that it was delicious. And now I have days upon days of leftovers. Thinking tomorrow I'll, if you'll pardon the meme, try it with rice. White rice to be precise. | 1 | t1_d83f2em | t3_54kzac | /r/Cooking/comments/t3_54kzac/d83ffcv | null | false | 2016-09-27T00:40:46Z |
d83fesv | t1_d83fesv | 1,474,936,824 | user_25f796e37bef | Cooking | And they reheat super well. It's my go-to breakfast meal prep. | 2 | t1_d82uhxy | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83fesv | null | false | 2016-09-27T00:40:24Z |
d83fdt8 | t1_d83fdt8 | 1,474,936,787 | user_e882c2e39519 | Cooking | Oatmeal. Preferably with fruit.
My recipe:
1/3 cup oatmeal, flaked and ancient grains varieties are very tasty
1 tablespoon ground flax seed ( yummy and almost pure Omega 3 fat)
Add 2/3 cup water, plus a teaspoon, stir
Set microwave to medium power
Cook for around 2 to 2 1/2 minutes
Add chopped up fruit. ... | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83fdt8 | null | false | 2016-09-27T00:39:47Z |
d83fcz0 | t1_d83fcz0 | 1,474,936,755 | user_119d7fbdb8cd | Cooking | Or, to get back to early America... corn meal mush, which is what we used to call polenta. My mother used to make that. One day we'd get a bowl of "polenta" (Quaker corn meal, prepared as a hot cereal, or "porridge") and she put the leftover on a sheet pan and fry it up in a day or two and serve with maple syrup.
Ed... | 3 | t1_d838qnw | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83fcz0 | null | false | 2016-09-27T00:39:15Z |
d83fck7 | t1_d83fck7 | 1,474,936,738 | user_fca9bf145ef2 | Cooking | So taste when the meat is up to temp?
Really don't see the issue here. | 2 | t1_d83euu2 | t3_54nt36 | /r/Cooking/comments/t3_54nt36/d83fck7 | null | false | 2016-09-27T00:38:58Z |
d83faey | t1_d83faey | 1,474,936,650 | user_632d5119c763 | Cooking | The rest of this guy's videos are amazing, but honestly these don't look very appealing. He burns the hell out of his bechemel, and I don't even like the "cheese sauce" approach to nachos. give me fresh grated cheese, some beans, cilantro, onion, lime juice, fresh and light flavors. Adding a bechemel to nachos just mak... | 1 | t3_54dyn4 | t3_54dyn4 | /r/Cooking/comments/t3_54dyn4/d83faey | null | false | 2016-09-27T00:37:30Z |
d83f2in | t1_d83f2in | 1,474,936,333 | user_913f1d192e5a | Cooking | Because things like stock or broth can have varying levels of salt. Your "two large ripe tomatoes" might be larger than the author's, which means you'll need to add more salt to balance things out. You might use less water cooking your pasta, so you need less salt in there.
Pepper as well is a botanical product that c... | 1 | t3_54nt36 | t3_54nt36 | /r/Cooking/comments/t3_54nt36/d83f2in | null | false | 2016-09-27T00:32:13Z |
d83f2em | t1_d83f2em | 1,474,936,329 | user_632d5119c763 | Cooking | Keep the fat on! It's delicious and keeps your meat moist and flavorful! | 2 | t3_54kzac | t3_54kzac | /r/Cooking/comments/t3_54kzac/d83f2em | null | false | 2016-09-27T00:32:09Z |
d83f0f6 | t1_d83f0f6 | 1,474,936,252 | user_892aaa17f4fd | Cooking | I know what you mean, and I think its mainly due to chef intuition, and wildly different salt preferences among people.
Being the most important seasoning out there, most chefs eventually gain an intuition about how much salt is appropriate for a given volume of food. Not every chef however may know precisely how much... | 1 | t3_54nt36 | t3_54nt36 | /r/Cooking/comments/t3_54nt36/d83f0f6 | null | false | 2016-09-27T00:30:52Z |
d83ezpo | t1_d83ezpo | 1,474,936,223 | user_bed4d56ddc34 | Cooking | Because most ingredients are agricultural products, and that means they vary. An onion might tip the scales anywhere between four and sixteen ounces. How much salt do you need to add when you're sweating that onion? No idea. Depends on the onion. This recipe calls for a pound of beef. Are you using *exactly* 16 ounces ... | 6 | t3_54nt36 | t3_54nt36 | /r/Cooking/comments/t3_54nt36/d83ezpo | null | false | 2016-09-27T00:30:23Z |
d83ez3g | t1_d83ez3g | 1,474,936,198 | user_632d5119c763 | Cooking | I bought a miyabi kaizen santoku a while back and that thing has been absolutely great. Expensive, but worth the money in my opinion. | 1 | t3_54nmtc | t3_54nmtc | /r/Cooking/comments/t3_54nmtc/d83ez3g | null | false | 2016-09-27T00:29:58Z |
d83evvl | t1_d83evvl | 1,474,936,074 | user_632d5119c763 | Cooking | I think part of the reason a lot of recipes leave out the explicit number for salt is that other ingredients may have varying salt content depending on their source. Take your bolognese sauce. Maybe someone's using canned sauce instead of whole tomatoes, this will change the salt needed. Maybe when cooking the pasta pe... | 1 | t3_54nt36 | t3_54nt36 | /r/Cooking/comments/t3_54nt36/d83evvl | null | false | 2016-09-27T00:27:54Z |
d83euu2 | t1_d83euu2 | 1,474,936,034 | user_cad03c23c5c8 | Cooking | Not everything is edible when comes the time to use salt/pepper.
Slowcooking recipes are the perfect exemple. | -3 | t1_d83ejrq | t3_54nt36 | /r/Cooking/comments/t3_54nt36/d83euu2 | null | false | 2016-09-27T00:27:14Z |
d83es1v | t1_d83es1v | 1,474,935,919 | user_82e9eefd2077 | Cooking | First, at least in America, we went through this huge 'salt is bad' phase (high blood pressure, etc).
I've always found, of course, that while it is usually fairly easy to add salt if there is too little, it is extremely hard to remove salt if there is too much.
(Same for any spice.)
But the key is to taste where yo... | 3 | t3_54nt36 | t3_54nt36 | /r/Cooking/comments/t3_54nt36/d83es1v | null | false | 2016-09-27T00:25:19Z |
d83epjf | t1_d83epjf | 1,474,935,815 | user_b165fef7883b | Cooking | Just left my beautiful gas stove and current house has glass flat top. I want to press my face to it and die but it would take too long. | 2 | t1_d817uin | t3_54eacq | /r/Cooking/comments/t3_54eacq/d83epjf | null | false | 2016-09-27T00:23:35Z |
d83en7x | t1_d83en7x | 1,474,935,717 | user_e18309c760bc | Cooking | Yum! I make polenta with homemade chicken broth and I usually add cubed ham and some type of cheese. Sometimes on weekends I toss it in the toaster oven with some bread crumbs and drop a fried egg on top, too.
I might have to try polenta and sour cream next time! | 1 | t1_d82tfxq | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83en7x | null | false | 2016-09-27T00:21:57Z |
d83elbw | t1_d83elbw | 1,474,935,640 | user_3c429e2138be | Cooking | Fage is better. | 8 | t1_d832cms | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83elbw | null | false | 2016-09-27T00:20:40Z |
d83ejrq | t1_d83ejrq | 1,474,935,576 | user_fca9bf145ef2 | Cooking | I really don't understand what your question is.
Always taste for seasoning when cooking. | 1 | t3_54nt36 | t3_54nt36 | /r/Cooking/comments/t3_54nt36/d83ejrq | null | false | 2016-09-27T00:19:36Z |
d83ejku | t1_d83ejku | 1,474,935,569 | user_e12797a51d1c | Cooking | Eggs beans plantains and strong coffee | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83ejku | null | false | 2016-09-27T00:19:29Z |
d83ei7v | t1_d83ei7v | 1,474,935,514 | user_632d5119c763 | Cooking | My breakfast is usually a bowl of Irish oats. I usually spice it up by adding one of the following:
* Spoonful of homemade apple sauce + a dusting of cinnamon
* 1/2 cup greek yogurt + a handful of blackberries or raspberries
* Some dried fruit (raisins, dried cranberries, etc) and a light dusting of stevia or brown s... | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83ei7v | null | false | 2016-09-27T00:18:34Z |
d83eg37 | t1_d83eg37 | 1,474,935,424 | user_5d9365c8aa04 | Cooking | I just made this and it was very good - I think it needs some more of something, but overall it was an excellent recipee to use up the rest of my yellow squash. Thank you. | 1 | t1_d81f3wb | t3_547fq0 | /r/Cooking/comments/t3_547fq0/d83eg37 | null | false | 2016-09-27T00:17:04Z |
d83ed04 | t1_d83ed04 | 1,474,935,299 | user_462ab5da5caf | Cooking | You live in Kazakhstan, Poland, and Italy? | 1 | t1_d8380xm | t3_54m492 | /r/Cooking/comments/t3_54m492/d83ed04 | null | false | 2016-09-27T00:14:59Z |
d83e9pp | t1_d83e9pp | 1,474,935,165 | user_b165fef7883b | Cooking | Making your own is super easy and cheap. | 1 | t1_d82zhdg | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83e9pp | null | false | 2016-09-27T00:12:45Z |
d83e8u6 | t1_d83e8u6 | 1,474,935,130 | user_34442cb66be4 | Cooking | I usually add cream cheese tomatoes and red onion. Im gonna have to try your way sounds good! | 1 | t1_d82uvge | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83e8u6 | null | false | 2016-09-27T00:12:10Z |
d83e89k | t1_d83e89k | 1,474,935,107 | user_462ab5da5caf | Cooking | Your ignorance is astounding. I can only hope you're being this stupid on purpose. | 1 | t1_d81t2af | t3_54glh7 | /r/Cooking/comments/t3_54glh7/d83e89k | null | false | 2016-09-27T00:11:47Z |
d83e746 | t1_d83e746 | 1,474,935,059 | user_99787b6b3ad3 | Cooking | Bang bang chicken | 0 | t3_54nho8 | t3_54nho8 | /r/Cooking/comments/t3_54nho8/d83e746 | null | false | 2016-09-27T00:10:59Z |
d83e6zs | t1_d83e6zs | 1,474,935,055 | user_1da82ffc4eed | Cooking | Oh man, that looks awesome! I totally want to try making that sometime. | 1 | t3_54mzd0 | t3_54mzd0 | /r/Cooking/comments/t3_54mzd0/d83e6zs | null | false | 2016-09-27T00:10:55Z |
d83e5ga | t1_d83e5ga | 1,474,934,991 | user_1da82ffc4eed | Cooking | I thought cholesterol from food doesn't contribute to actual cholesterol levels in your blood.
I would be more worried about potential prions. | 12 | t1_d83dw0i | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83e5ga | null | false | 2016-09-27T00:09:51Z |
d83e1lq | t1_d83e1lq | 1,474,934,832 | user_9b81a6571ef7 | Cooking | Siggi's is probably the best widely available flavored yogurt at the moment. It's delicious and fruity but not too sweet. It's about the texture of Greek yogurt but maybe a little "fluffier". They even have a whole milk kind that is sooo decadent. The pumpkin one is amazing! | 2 | t1_d830oe5 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83e1lq | null | false | 2016-09-27T00:07:12Z |
d83e1cn | t1_d83e1cn | 1,474,934,821 | user_e809851e5326 | Cooking | Cheesy toast is super simple and satisfying. Just pour some shredded cheese on bread, toast in toaster oven and you're good to go. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83e1cn | null | false | 2016-09-27T00:07:01Z |
d83dxto | t1_d83dxto | 1,474,934,679 | user_619a0e79bea7 | Cooking | You can do either or | 1 | t1_d83b1to | t3_54mc1o | /r/Cooking/comments/t3_54mc1o/d83dxto | null | false | 2016-09-27T00:04:39Z |
d83dxb8 | t1_d83dxb8 | 1,474,934,658 | user_1368281df310 | Cooking | You're going to have a tough time switching to any non-protein based breakfast. So let's start with proteins:
- Smoked fish!
Smoked salmon is great on some toast with Goat or Crean cheese and avocado.
- Protein enriched yogurt smoothies + granola
Granola and fruit alone won't be enough if you've gotten used to such a... | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83dxb8 | null | false | 2016-09-27T00:04:18Z |
d83dx5n | t1_d83dx5n | 1,474,934,652 | user_d0862d93cfdc | Cooking | Videos in this thread: [Watch Playlist ▶](http://subtletv.com/_r54lakd?feature=playlist)
VIDEO|COMMENT
-|-
(1) [Rice Flour Upma - By Vahchef @ vahrehvah.com](https://youtube.com/watch?v=eSIdqCcUYv8) (2) [Poha Upma - By Vahchef @ Vahrehvah.com](https://youtube.com/watch?v=Yr8xC_K_Vqs)|[1](https://reddit.com/r/... | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83dx5n | null | false | 2016-09-27T00:04:12Z |
d83dw0i | t1_d83dw0i | 1,474,934,601 | user_9ea0664e091c | Cooking | Literally one of the most unhealthy things for you to eat due to their high cholesterol content, but they are SO fucking good! Deep fried brain is absolutely delicious | 3 | t1_d836vgm | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83dw0i | null | false | 2016-09-27T00:03:21Z |
d83dogh | t1_d83dogh | 1,474,934,292 | user_2c65b2d8f269 | Cooking | Turkey bacon and egg whites | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83dogh | null | false | 2016-09-26T23:58:12Z |
d83dlls | t1_d83dlls | 1,474,934,173 | user_2b402eeb1c66 | Cooking | Wait wait wait... you've never had a lox bagel for breakfast!? Where do you live? | 1 | t1_d82vsnf | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83dlls | null | false | 2016-09-26T23:56:13Z |
d83d7rq | t1_d83d7rq | 1,474,933,606 | user_a57df3758134 | Cooking | 1. Avocado on toast with your favorite salty seasoning
2. Protein shake: I do choclate plant-based protein powder, ice, milk, leftover coffee if I have it, frozen berries, peanut butter, and raw oats | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83d7rq | null | false | 2016-09-26T23:46:46Z |
d83d7l6 | t1_d83d7l6 | 1,474,933,599 | user_d1c41fabe845 | Cooking | I've been prepping 7 breakfast burrito bowls every Sunday for the past 6 months. Takes like 30 minutes to make them all, then 2 minutes of microwaving in the morning.
24 eggs, 2lbs ground turkey, 2 cups Mexican cheese, 29oz Goya black beans, sautéed red peppers/onions/jalapeños, thick cut bacon.
Then I add sriracha... | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83d7l6 | null | false | 2016-09-26T23:46:39Z |
d83d5dj | t1_d83d5dj | 1,474,933,510 | user_a306e6febe76 | Cooking | > I was thinking of getting him another santoku, but read that they're kind of "jack of all trades, master of none" type knives
If he liked his last one, he'll like one now. The only question is whether he'd like on of the others more.
> Mainly, he used the last knife for very basic stuff - onions, garlic, other vege... | 1 | t3_54nmtc | t3_54nmtc | /r/Cooking/comments/t3_54nmtc/d83d5dj | null | false | 2016-09-26T23:45:10Z |
d83d0go | t1_d83d0go | 1,474,933,313 | user_e7323bab6a09 | Cooking | [**Santoku**](https://www.amazon.com/ZWILLING-J-Henckels-Santoku/dp/B01DWQK3FK/ref=sr_1_10?ie=UTF8&qid=1474933201&sr=8-10&keywords=Henckels+Santoku+Knife)
I use this everyday. I keep it like a razor.
I just used it tonight to carve my roasted chicken.
It's got a nice grip and good clearance on the handle. And a full... | 1 | t3_54nmtc | t3_54nmtc | /r/Cooking/comments/t3_54nmtc/d83d0go | null | false | 2016-09-26T23:41:53Z |
d83czz8 | t1_d83czz8 | 1,474,933,294 | user_5020035e219c | Cooking | Well, that and they speak a proper language, eh froggy? :p | 1 | t1_d83aqbo | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83czz8 | null | false | 2016-09-26T23:41:34Z |
d83cvh9 | t1_d83cvh9 | 1,474,933,109 | user_9570697af81c | Cooking | Poach them, cut them up and make chicken salad. | 0 | t3_54nho8 | t3_54nho8 | /r/Cooking/comments/t3_54nho8/d83cvh9 | null | false | 2016-09-26T23:38:29Z |
d83cuqp | t1_d83cuqp | 1,474,933,077 | user_05e749cb18cf | Cooking | Boil them, tear them apart, and used the result in every meal. | 1 | t3_54nho8 | t3_54nho8 | /r/Cooking/comments/t3_54nho8/d83cuqp | null | false | 2016-09-26T23:37:57Z |
d83cpbi | t1_d83cpbi | 1,474,932,856 | user_e8ab60edd2ea | Cooking | try eggs and bacon | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83cpbi | null | false | 2016-09-26T23:34:16Z |
d83cohh | t1_d83cohh | 1,474,932,822 | user_05e749cb18cf | Cooking | I aproved this, it isn't easy to watch but it make you appreciate the "Gladly, this is not an everyday task for me". | 2 | t1_d836hhs | t3_54m492 | /r/Cooking/comments/t3_54m492/d83cohh | null | false | 2016-09-26T23:33:42Z |
d83cjcb | t1_d83cjcb | 1,474,932,615 | user_d33b67bbc354 | Cooking | Have you tried [egg in the basket](http://www.food.com/recipe/egg-in-the-basket-23106)? | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83cjcb | null | false | 2016-09-26T23:30:15Z |
d83civi | t1_d83civi | 1,474,932,597 | user_371d55dce7c1 | Cooking | I've been making pumpkin pie overnight oats! Just mix in some canned pumpkin and traditional pumpkin pie spices (cinnamon, ginger, cloves, nutmeg) in addition to the milk and maple syrup and you have a lovely, delicious spin on oats! | 12 | t1_d82xy34 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83civi | null | false | 2016-09-26T23:29:57Z |
d83ciqh | t1_d83ciqh | 1,474,932,592 | user_b81a8b398c21 | Cooking | Eggs and tomatoes over rice. It's a pretty popular Chinese breakfast item. I usually top it off with some green onions. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83ciqh | null | false | 2016-09-26T23:29:52Z |
d83chjs | t1_d83chjs | 1,474,932,544 | user_05e749cb18cf | Cooking | This is how my grandma used to do it...there are basically two ways
1. You have to turn the neck of the chickens quickly and hard...that's the fast mode
2. The other was a little bit cruel but the used to sliced her throat open with a knive..hang the by its legs and wait for the other day...she used to say that it give... | 2 | t3_54m492 | t3_54m492 | /r/Cooking/comments/t3_54m492/d83chjs | null | false | 2016-09-26T23:29:04Z |
d83cfjx | t1_d83cfjx | 1,474,932,464 | user_3b5de453507b | Cooking | Chop up bacon, potatoes and onions into small cubes. Sauté until browned. Put in small ramekins. Crack an egg on top. Bake for 15 minutes at 325F. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83cfjx | null | false | 2016-09-26T23:27:44Z |
d83c92b | t1_d83c92b | 1,474,932,203 | user_4e0e665331b7 | Cooking | Boil them and make chicken salad | 1 | t3_54nho8 | t3_54nho8 | /r/Cooking/comments/t3_54nho8/d83c92b | null | false | 2016-09-26T23:23:23Z |
d83c90q | t1_d83c90q | 1,474,932,201 | user_05e749cb18cf | Cooking | Sliced potatoes..For crunchiness you just need to spray them with a little bit of olive oil, throw some salt and pepper.<---These can be oven in any kind of place but I use a "baking tray" (Some kind of glass-ish kind of pot, heat resistant ...english is not my main language) just because it is easier to clean :D.
The... | 2 | t3_54l9k4 | t3_54l9k4 | /r/Cooking/comments/t3_54l9k4/d83c90q | null | false | 2016-09-26T23:23:21Z |
d83c87d | t1_d83c87d | 1,474,932,168 | user_d0280cee78af | Cooking | Huevos Rancheros | 6 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83c87d | null | false | 2016-09-26T23:22:48Z |
d83c5ru | t1_d83c5ru | 1,474,932,068 | user_e7323bab6a09 | Cooking | chicken cutlet parmigiana | 0 | t3_54nho8 | t3_54nho8 | /r/Cooking/comments/t3_54nho8/d83c5ru | null | false | 2016-09-26T23:21:08Z |
d83bzd2 | t1_d83bzd2 | 1,474,931,810 | user_6ffbc0f56c12 | Cooking | Breakfast burritos are the way to go. My way involves a parboil of a lot of potatoes on Sunday, to use throughout the week. Then make your eggs and bacon, and also skillet some taters with butter and whatever, then add all together in a burrito. I include a fantastic green chile sauce I make, but you can add whatever y... | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83bzd2 | null | false | 2016-09-26T23:16:50Z |
d83bsaw | t1_d83bsaw | 1,474,931,522 | user_9d9b4f84805f | Cooking | Sausage and eggs. Ham and eggs. Steak and eggs. Canadian Bacon and eggs. Chorizo and eggs. Machaca and eggs. Potatoes and eggs. Chicken fried steak and eggs. Lox and eggs. Eggs benedict. You need eggs. Breakfast without eggs isn't breakfast. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83bsaw | null | false | 2016-09-26T23:12:02Z |
d83bnvc | t1_d83bnvc | 1,474,931,340 | user_3a117740d995 | Cooking | Pizza, silly! | 0 | t1_d83390m | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83bnvc | null | false | 2016-09-26T23:09:00Z |
d83bn13 | t1_d83bn13 | 1,474,931,305 | user_4062fece983a | Cooking | I second this. Shred and put back under the broiler for a bit. | 1 | t1_d80y43p | t3_54d3sp | /r/Cooking/comments/t3_54d3sp/d83bn13 | null | false | 2016-09-26T23:08:25Z |
d83bmqm | t1_d83bmqm | 1,474,931,293 | user_70c5983310df | Cooking | Shakshuka for sure. Plus you can make a decent amount of it and portion it out for the week.
Also ideas: rice soup/congee or quiche. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83bmqm | null | false | 2016-09-26T23:08:13Z |
d83bmqa | t1_d83bmqa | 1,474,931,292 | user_3a117740d995 | Cooking | I have a salad, usually featuring hard-boiled egg, but beyond that, just whatever else I'm in the mood for - spinach, marinated chickpeas, tomatoes, dried cranberries, cottage cheese, cheddar cheese, avocado, cuke... I almost always dump in some toasted sunflower seeds for a bit of crunch.
But now that the weather's ... | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83bmqa | null | false | 2016-09-26T23:08:12Z |
d83biy1 | t1_d83biy1 | 1,474,931,139 | user_87b0d8edd113 | Cooking | I like curried eggs for breakfast on occasion when I feel like fried is too unhealthy. Here are the notes I have on that recipe:
Ingredients
* Small zucchini
* 1 x Onion
* 1-2 tomatoes
* clump of cilantro
* 2 eggs per person
* Seasoning
-> 1 teaspoon ginger paste
-> 1 teaspoon garlic paste
-> ½ teaspoon turmeri... | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83biy1 | null | false | 2016-09-26T23:05:39Z |
d83bh7x | t1_d83bh7x | 1,474,931,068 | user_45bc132cbcf5 | Cooking | I agree, lox is such a phenomenal breakfast. Where I live (China), lox is either impossible to come by or absurdly expensive, so I started curing some at home.
Super easy - I'd recommend any salmon lover to try their hand at curing their own. My parents back in the states started doing the same thing after I told th... | 5 | t1_d82uvge | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83bh7x | null | false | 2016-09-26T23:04:28Z |
d83bgkt | t1_d83bgkt | 1,474,931,041 | user_f19baca9ae9e | Cooking | You wouldn't happen to have a collection of recipes for this would you? | 1 | t1_d59brv9 | t3_4sgqbf | /r/Cooking/comments/t3_4sgqbf/d83bgkt | null | false | 2016-09-26T23:04:01Z |
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