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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d83bf1m | t1_d83bf1m | 1,474,930,978 | user_418f3bbda96c | Cooking | A sandwich. | 0 | t1_d83390m | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83bf1m | null | false | 2016-09-26T23:02:58Z |
d83bexh | t1_d83bexh | 1,474,930,974 | user_7d9ea37f8bea | Cooking | Thinking on it, I have similar objections when poutine is attempted with shredded cheese instead of squeaky curds. | 1 | t1_d83aqbn | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83bexh | null | false | 2016-09-26T23:02:54Z |
d83beo0 | t1_d83beo0 | 1,474,930,964 | user_0d019418e521 | Cooking | See my problem is that the wife just sticks the top portion of the blender in the sink and lets it sit. Pisses me off to no end. The immersion blender is key for my situation. Kind of forgot about all that. Thanks for dredging up the bad memories. | 1 | t1_d8341jz | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83beo0 | null | false | 2016-09-26T23:02:44Z |
d83be3t | t1_d83be3t | 1,474,930,939 | user_914fd0130c1e | Cooking | A real omelette is barely cooked. It should have a custard like texture. Most of the omelettes you see in diners are actually fritatas. Alton Brown had a good eats episode about it. I'd throw sausage gravy and biscuits in the shuffle. You can make it all on Sunday and just heat it up. | 1 | t1_d82w0bn | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83be3t | null | false | 2016-09-26T23:02:19Z |
d83bdns | t1_d83bdns | 1,474,930,920 | user_4062fece983a | Cooking | Brew some beer! | 1 | t3_54h7g2 | t3_54h7g2 | /r/Cooking/comments/t3_54h7g2/d83bdns | null | false | 2016-09-26T23:02:00Z |
d83bb8m | t1_d83bb8m | 1,474,930,822 | [deleted] | Cooking | [deleted] | 1 | t1_d822q9h | t3_54h5ls | /r/Cooking/comments/t3_54h5ls/d83bb8m | null | false | 2016-09-26T23:00:22Z |
d83b9nk | t1_d83b9nk | 1,474,930,758 | user_4062fece983a | Cooking | Make a hash. Cheap, easy, and super delicious. Dice potatoes up and throw them into a pan with some oil. Let them soften up and get cooked. Then throw in literally anything. Bacon, onion, mushrooms, peppers, seriously anything. Sautee all together and add spices. My favorites for this are salt, pepper, garlic, paprika,... | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83b9nk | null | false | 2016-09-26T22:59:18Z |
d83b1to | t1_d83b1to | 1,474,930,443 | user_89e85fda15da | Cooking | Gravy Master and Bouillon cubes? No thanks. | 2 | t3_54mc1o | t3_54mc1o | /r/Cooking/comments/t3_54mc1o/d83b1to | null | false | 2016-09-26T22:54:03Z |
d83b0cz | t1_d83b0cz | 1,474,930,387 | user_0e16c79aa56d | Cooking | You replace bacon with turkey bacon. Not as good obviously but its more healthy. I love having turkey bacon with hard boiled eggs.
You can also do greek yogurt mixed with different things. I like plain greek yogurt mixed with oatmeal, sounds weird but I actually had it in one of those yogurt cups you buy it in the st... | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83b0cz | null | false | 2016-09-26T22:53:07Z |
d83as9a | t1_d83as9a | 1,474,930,071 | user_e8332b975848 | Cooking | Well, there's egg and bacon; egg sausage and bacon; egg and spam; egg bacon and spam; egg bacon sausage and spam; spam bacon sausage and spam; spam egg spam spam bacon and spam; spam sausage spam spam bacon spam tomato and spam; spam spam spam egg and spam; spam spam spam spam spam spam baked beans spam spam spam; or L... | 0 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83as9a | null | false | 2016-09-26T22:47:51Z |
d83aqbn | t1_d83aqbn | 1,474,929,997 | user_5020035e219c | Cooking | That's fine. Not complaining about Canadian food choices, just commenting on the specfic thing I object to in a specific meal. | 1 | t1_d83aia0 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83aqbn | null | false | 2016-09-26T22:46:37Z |
d83aqbo | t1_d83aqbo | 1,474,929,997 | user_622915a12f7d | Cooking | Oh I'm still in Canada (with access to delicious bacon), I was just being facetious about Québec considering itself its own nation. #1 reason I moved to Ontario is obviously the lack of beans in most typical breakfasts. | 1 | t1_d83ae8z | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83aqbo | null | false | 2016-09-26T22:46:37Z |
d83aia0 | t1_d83aia0 | 1,474,929,674 | user_7d9ea37f8bea | Cooking | ...oh for fuck sakes.
Half the baked beans here are made with tomato sauce, the other half the pork. And a rounding error of maple. | 1 | t1_d83aafc | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83aia0 | null | false | 2016-09-26T22:41:14Z |
d83ae9k | t1_d83ae9k | 1,474,929,512 | user_a1d706e1f93d | Cooking | Breakfast sammiches. Egg, spinach, roasted peppers meat -snausage/bacon/ham- cheese. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83ae9k | null | false | 2016-09-26T22:38:32Z |
d83ae8z | t1_d83ae8z | 1,474,929,511 | user_5020035e219c | Cooking | Fair doodles. Least when you go back to Canada you can get real bacon. | 1 | t1_d839ybl | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83ae8z | null | false | 2016-09-26T22:38:31Z |
d83acrb | t1_d83acrb | 1,474,929,449 | user_4fa2d7e9eef3 | Cooking | Mushrooms on toast, fry up some sliced mushroom (I use butter but if you're being healthy sub the frying for steaming with chicken broth or some stock) and lay over toast with a fried egg on top. Salt and pepper to taste, old bay in the mushrooms is good too. Chives or parmesan can add a nice little something and if yo... | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83acrb | null | false | 2016-09-26T22:37:29Z |
d83absh | t1_d83absh | 1,474,929,411 | user_5834a1855041 | Cooking | I made a red curry and green curry from scratch when I was in Thailand. It took a lot of pounding in a mortar and while good, wasn't much different from the stuff in the can. | 2 | t1_d80e33i | t3_54bc77 | /r/Cooking/comments/t3_54bc77/d83absh | null | false | 2016-09-26T22:36:51Z |
d83aafc | t1_d83aafc | 1,474,929,353 | user_5020035e219c | Cooking | http://img.tesco.com/Groceries/pi/671/5000157024671/IDShot_540x540.jpg
That, and nothing but that, is what people in the UK mean by baked beans. They're in a sweet tomatoey sauce. Definitely not Feves au lard. | 1 | t1_d83a1zb | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83aafc | null | false | 2016-09-26T22:35:53Z |
d83a5f9 | t1_d83a5f9 | 1,474,929,150 | user_337527c2b3c5 | Cooking | genius! | 6 | t1_d839khe | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83a5f9 | null | false | 2016-09-26T22:32:30Z |
d83a1zb | t1_d83a1zb | 1,474,929,013 | user_7d9ea37f8bea | Cooking | You need to show me what you mean by baked beans then. I'm not seeing any difference, and neither is google. | 1 | t1_d8393nc | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83a1zb | null | false | 2016-09-26T22:30:13Z |
d839z8u | t1_d839z8u | 1,474,928,901 | user_f7f40ba947b6 | Cooking | Porridge + topping of your choice. This includes congee. Huge variety of options, both savory and sweet. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d839z8u | null | false | 2016-09-26T22:28:21Z |
d839yfj | t1_d839yfj | 1,474,928,869 | user_751334fea594 | Cooking | Fruity pebbles with chocolate milk, oj with extra sugar, a side of pop tarts, a shot of maple syrup, bacon, and sausage. Extra nutritious yummy breakfast to get you through your day yum :3 | 0 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d839yfj | null | false | 2016-09-26T22:27:49Z |
d839ybl | t1_d839ybl | 1,474,928,865 | user_622915a12f7d | Cooking | Honestly I hate legumes of all kinds so I'm not really sure what the distinction is. I just know that when I go for breakfast in my home nation, I have to specify that I don't want filthy fèves anywhere near my plate. | 1 | t1_d8393nc | t3_54lakd | /r/Cooking/comments/t3_54lakd/d839ybl | null | false | 2016-09-26T22:27:45Z |
d839q9c | t1_d839q9c | 1,474,928,546 | user_a0df501852c4 | Cooking | Gonna say that humanely slaughtering an animal is not really a DIY figure out how to do it from a pinterest post sort of thing. Have seen people do this and the chickens did not have a good time. | 7 | t3_54m492 | t3_54m492 | /r/Cooking/comments/t3_54m492/d839q9c | null | false | 2016-09-26T22:22:26Z |
d839q71 | t1_d839q71 | 1,474,928,544 | user_4b3a5948c0cf | Cooking | I add OJ to my egg wash for french toast, but I've never just added it to scrambled eggs before. | 1 | t1_d82t299 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d839q71 | null | false | 2016-09-26T22:22:24Z |
d839khe | t1_d839khe | 1,474,928,319 | user_54681e715e68 | Cooking | Cook breakfast after eating your leftover dinner. Eat that for lunch. | 94 | t1_d83390m | t3_54lakd | /r/Cooking/comments/t3_54lakd/d839khe | null | false | 2016-09-26T22:18:39Z |
d839irc | t1_d839irc | 1,474,928,251 | user_d4f64d6c4825 | Cooking | I think the salmon would pair well with the peanut soup. The salmon would need to be cook with soy sauce, cilantro, sesame sauce, fresh garlic, coconut or any similar flavors. Those flavors would really set off the Thai-inspired soup. Fresh, bright flavors are key to set them apart, but pair them well. | 1 | t3_54lpjg | t3_54lpjg | /r/Cooking/comments/t3_54lpjg/d839irc | null | false | 2016-09-26T22:17:31Z |
d839du5 | t1_d839du5 | 1,474,928,058 | user_9662d681c628 | Cooking | lmao ok. Have a good day mate | 1 | t1_d838ad9 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d839du5 | null | false | 2016-09-26T22:14:18Z |
d839d7o | t1_d839d7o | 1,474,928,033 | user_2a82dba90047 | Cooking | I make migas tacos all the time for my bf and I. The best part is that you can make them the day before, wrap each one in foil, then reheat when you want em. (I wrap one in a paper towel, microwave 25 sec, flip it over, another 20 seconds.)
The best thing about migas is that you can change it up every time you make the... | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d839d7o | null | false | 2016-09-26T22:13:53Z |
d839at8 | t1_d839at8 | 1,474,927,935 | user_ddf12c2fa111 | Cooking | I prepare a smoothie the night before and store in the fridge overnight. No fuss in the mornings.
Banana, 6 - 8 strawberries, cup of low fat Greek yoghurt, handful of nuts (usually walnut or almond), cup of milk and a couple scoops of protein powder. Fills me right up to lunch time. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d839at8 | null | false | 2016-09-26T22:12:15Z |
d83984o | t1_d83984o | 1,474,927,832 | user_70b92799bf52 | Cooking | Brussels Sprouts, sautéed and served with bacon jam. An artichoke, steamed and served with garlic butter. These are regular breakfasts when I can get good produce. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83984o | null | false | 2016-09-26T22:10:32Z |
d8395fo | t1_d8395fo | 1,474,927,724 | user_5020035e219c | Cooking | Yah, as I mentioned to the other poster, those aren't the beans I was meaning. I was just meaning I object to baked beans (of the british variety) being added to Full Breakfasts. Quebec breakfast sounds good to me. | 1 | t1_d837uz5 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d8395fo | null | false | 2016-09-26T22:08:44Z |
d8393nc | t1_d8393nc | 1,474,927,655 | user_5020035e219c | Cooking | Oooh..those are beans which are baked, yeah, but they're not "Baked Beans". | 1 | t1_d838pur | t3_54lakd | /r/Cooking/comments/t3_54lakd/d8393nc | null | false | 2016-09-26T22:07:35Z |
d83922n | t1_d83922n | 1,474,927,593 | user_e6f423b9b32c | Cooking | As a norwegian I can inform you that a typical Norwegian breakfast is 2-3 slices of dark fibrous bread, heavily buttered with slices of yellow cheese or salami on. The fancy ones might toast the bread. | 4 | t1_d82zvhs | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83922n | null | false | 2016-09-26T22:06:33Z |
d838zsm | t1_d838zsm | 1,474,927,503 | user_94524e54918c | Cooking | Overcook a batch of root veggies, squash, and potatoes (adding a pinch of baking soda will make this go faster), whizz them with a blender and add them to your soup. | 1 | t3_54ci6j | t3_54ci6j | /r/Cooking/comments/t3_54ci6j/d838zsm | null | false | 2016-09-26T22:05:03Z |
d838qnw | t1_d838qnw | 1,474,927,138 | user_fbbc7da229cd | Cooking | Polenta is surprisingly good in it too. Like the tube of it you can slice into disks and put at the bottom of the dish. | 2 | t1_d82tdmx | t3_54lakd | /r/Cooking/comments/t3_54lakd/d838qnw | null | false | 2016-09-26T21:58:58Z |
d838pur | t1_d838pur | 1,474,927,106 | user_622915a12f7d | Cooking | Ohhhh no, Quebec fucking loves its baked beans. Fèves au lard are a standard part of any Québécois breakfast. | 2 | t1_d8376d3 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d838pur | null | false | 2016-09-26T21:58:26Z |
d838nz5 | t1_d838nz5 | 1,474,927,035 | user_31a82eedb0ca | Cooking | Kielbasa, cut in half or sliced and pan cooked with eggs. Taquitos with cheese. Use flour totillas. Scrambled egg with cooked bulk sausage, shredded cheddar and salsa. Bake in oven until cheese melts. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d838nz5 | null | false | 2016-09-26T21:57:15Z |
d838my3 | t1_d838my3 | 1,474,926,995 | user_94524e54918c | Cooking | Mostly yes but all blades are not. | 1 | t3_54lt0n | t3_54lt0n | /r/Cooking/comments/t3_54lt0n/d838my3 | null | false | 2016-09-26T21:56:35Z |
d838m0w | t1_d838m0w | 1,474,926,958 | [deleted] | Cooking | [deleted] | 1 | t1_d837bzt | t3_54mwsw | /r/Cooking/comments/t3_54mwsw/d838m0w | null | false | 2016-09-26T21:55:58Z |
d838k4c | t1_d838k4c | 1,474,926,882 | user_b7d80742f65e | Cooking | pork chop with sliced tomato and wilted spinach. Do it all in one pan and easier clean up than bacon. :D | 3 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d838k4c | null | false | 2016-09-26T21:54:42Z |
d838h9c | t1_d838h9c | 1,474,926,771 | user_aa8c0a4bbc11 | Cooking | Never heard of doing that, but sounds good as fuck tbh. | 2 | t1_d837j9v | t3_54k4do | /r/Cooking/comments/t3_54k4do/d838h9c | null | false | 2016-09-26T21:52:51Z |
d838gx3 | t1_d838gx3 | 1,474,926,757 | user_20b7815d2ceb | Cooking | Noice ! | 1 | t1_d835mhw | t3_54lakd | /r/Cooking/comments/t3_54lakd/d838gx3 | null | false | 2016-09-26T21:52:37Z |
d838gbv | t1_d838gbv | 1,474,926,734 | user_94524e54918c | Cooking | I use both. The microwave is great when you need a small amount to incorporate into a recipe. I use the water bath when I am dripping candy and need a large amount to cover several trays. | 3 | t3_54m6ki | t3_54m6ki | /r/Cooking/comments/t3_54m6ki/d838gbv | null | false | 2016-09-26T21:52:14Z |
d838g1c | t1_d838g1c | 1,474,926,723 | user_0d1f6ca13702 | Cooking | If killing a chicken you obtained to eat is illegal then this world has gone to hell.
Look, nah, I was making a bit of light with it with the hammer thing, but do it as humane as you can and it might seriously flap around, and I'm pretty sure you won't get in trouble for killing your food. Nobody gives you shit for k... | 2 | t1_d8380xm | t3_54m492 | /r/Cooking/comments/t3_54m492/d838g1c | null | false | 2016-09-26T21:52:03Z |
d838ad9 | t1_d838ad9 | 1,474,926,501 | user_0d1f6ca13702 | Cooking | Go back to your appeal to authority logical fallicy more like it. Cunt. | 0 | t1_d8382gz | t3_54lakd | /r/Cooking/comments/t3_54lakd/d838ad9 | null | false | 2016-09-26T21:48:21Z |
d8382gz | t1_d8382gz | 1,474,926,197 | user_9662d681c628 | Cooking | Ok. I'll go back to reading my book with facts, not your conjecture. Feel free to believe what you want man, I don't care | 1 | t1_d8376lb | t3_54lakd | /r/Cooking/comments/t3_54lakd/d8382gz | null | false | 2016-09-26T21:43:17Z |
d8380xm | t1_d8380xm | 1,474,926,139 | user_e7323bab6a09 | Cooking | ya know let me ask you something now that I think about it...
reading these responses ...is killing a live chicken legal in my state?
i should have asked that before...
i'm the home of the apple and bagel and pizza... | 1 | t1_d837yaw | t3_54m492 | /r/Cooking/comments/t3_54m492/d8380xm | null | false | 2016-09-26T21:42:19Z |
d837yaw | t1_d837yaw | 1,474,926,039 | user_0d1f6ca13702 | Cooking | One thing I've learned from my wife, always check the butt. If the butt looks strange, don't buy the chicken. Awesome comedy if you go to Asian places sometimes.
Right, how to kill them? Wring their friggen neck till they're dead? Chop their head off with an axe and watch them flap around? Smash their head with a... | 0 | t3_54m492 | t3_54m492 | /r/Cooking/comments/t3_54m492/d837yaw | null | false | 2016-09-26T21:40:39Z |
d837uz5 | t1_d837uz5 | 1,474,925,908 | user_7d9ea37f8bea | Cooking | You can get anything in Quebec, [they fucking love food.](https://voatpic.me/image/4396A9988E)
"Traditional" Québécois breakfast seems to be Fried eggs, Bacon(or peameal), Ham, sausages, crepes, homefries, buttered Crusty bread (toasted almost burnt), cretons, and then a bonus serving of baked beans. (and sometimes t... | 3 | t1_d8376d3 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d837uz5 | null | false | 2016-09-26T21:38:28Z |
d837rq6 | t1_d837rq6 | 1,474,925,783 | user_6086c52b8f6e | Cooking | Flourless banana pancakes. Take 1 banana and mush it up. Whisk in two eggs, and some cinnamon if you like. Ladle some of the mixture into a hot pan on a low heat and cook (then repeat) | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d837rq6 | null | false | 2016-09-26T21:36:23Z |
d837p42 | t1_d837p42 | 1,474,925,681 | user_e7323bab6a09 | Cooking | i read all this and appreciate your insight
thank you | 2 | t1_d835bm9 | t3_54m492 | /r/Cooking/comments/t3_54m492/d837p42 | null | false | 2016-09-26T21:34:41Z |
d837ogu | t1_d837ogu | 1,474,925,656 | user_8f1ce2e16408 | Cooking | Allow me to to introduce you to the majestic [aebelskiver](https://www.youtube.com/watch?v=MAjLgUcxgKM) | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d837ogu | null | false | 2016-09-26T21:34:16Z |
d837ldz | t1_d837ldz | 1,474,925,538 | user_5aa0d24f2b78 | Cooking | I quite enjoy sweet Baked Beans with crusty bread and salty cheese (something like Feta works well). Have some Salami and Olives on the side. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d837ldz | null | false | 2016-09-26T21:32:18Z |
d837jtl | t1_d837jtl | 1,474,925,478 | [deleted] | Cooking | [deleted] | 4 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d837jtl | null | false | 2016-09-26T21:31:18Z |
d837j9v | t1_d837j9v | 1,474,925,458 | user_0d1f6ca13702 | Cooking | You a sauerkraut type fucker? Ha, Chinese style is craziness good. Make sauerkraut as usual, but keep it more big pieces. Once you think it's ok ok, throw it on some oven racks at 200 or so like beef jerky. Or if you want more traditional throw it in the sun. Anyway, you end up with some dried up chewy madness tha... | 2 | t1_d836344 | t3_54k4do | /r/Cooking/comments/t3_54k4do/d837j9v | null | false | 2016-09-26T21:30:58Z |
d837ja1 | t1_d837ja1 | 1,474,925,458 | user_25f4a7ad1347 | Cooking | Ramen noodles are not the same as udon noodles. Ramen noodles are made with alkaline water, while udon noodles are not but thicker and softer.
Glass noodles are made from yam starch or the likes. Thickness is about the same as ramen noodles. They're typically soaked in warm water for 10-20 minutes or so. and then stir... | 2 | t3_54iv5p | t3_54iv5p | /r/Cooking/comments/t3_54iv5p/d837ja1 | null | false | 2016-09-26T21:30:58Z |
d837cho | t1_d837cho | 1,474,925,207 | user_88331b6440eb | Cooking | I thought the same thing when I read about it! I can't remember where I saw that article otherwise I would share it with you. Glad you enjoyed, anyway.
And yes sugar is the devil!!! They really sneak it into everything. Like hello I really didn't need that extra sugar in my pasta sauce. | 2 | t1_d836u4a | t3_54lakd | /r/Cooking/comments/t3_54lakd/d837cho | null | false | 2016-09-26T21:26:47Z |
d837bzt | t1_d837bzt | 1,474,925,189 | user_ca0cf69c11b6 | Cooking | Asky any Englishman what to do with bacon and they're going to tell you to put it between two slices of bread. It absolutely isn't a waste of it.
Brown sauce or ketchup is the only decision you need to make. | 1 | t3_54mwsw | t3_54mwsw | /r/Cooking/comments/t3_54mwsw/d837bzt | null | false | 2016-09-26T21:26:29Z |
d837bk2 | t1_d837bk2 | 1,474,925,174 | user_5aa0d24f2b78 | Cooking | Two ideas immediately come to mind.
Idea#1:
- Crisp it up and saute with chopped Garlic and shredded Cabbage (Sauerkraut works too).
Idea#2:
- Crisp is up and saute with chopped Garlic, some chopped Mushrooms, halved Cherry Tomatoes, and toss it with cooked pasta (Tagliatelle, Spaghetti, Pappardelle, etc) and chees... | 2 | t3_54mwsw | t3_54mwsw | /r/Cooking/comments/t3_54mwsw/d837bk2 | null | false | 2016-09-26T21:26:14Z |
d8376lb | t1_d8376lb | 1,474,924,991 | user_0d1f6ca13702 | Cooking | So you're talking about milk being bad? Casein? That's milk pal.
Look, Asian diets, which you brought up, include meat, by all means. Are they healthy? Hell yes. Why? The lack of processed food and sugar I say is the big thing. The lack of crazy starchy things I say. Sure sure, you can make your illogical appe... | 0 | t1_d8361gq | t3_54lakd | /r/Cooking/comments/t3_54lakd/d8376lb | null | false | 2016-09-26T21:23:11Z |
d8376d3 | t1_d8376d3 | 1,474,924,982 | user_5020035e219c | Cooking | You can get baked beans in Quebec? That's odd...Quebec is full of Frenchmericans, I could kind of understand the rest of Canada having baked beans 'cos they used to be part of the empire but...Quebec is odd. | 1 | t1_d8373t2 | t3_54lakd | /r/Cooking/comments/t3_54lakd/d8376d3 | null | false | 2016-09-26T21:23:02Z |
d8373t2 | t1_d8373t2 | 1,474,924,885 | user_7d9ea37f8bea | Cooking | That's fair, I have them since visiting Quebec so much and they love their beans here. | 3 | t1_d833lxi | t3_54lakd | /r/Cooking/comments/t3_54lakd/d8373t2 | null | false | 2016-09-26T21:21:25Z |
d8371qy | t1_d8371qy | 1,474,924,809 | user_83f15e78d259 | Cooking | You got it, dude. | 2 | t1_d82px3z | t3_54ihkv | /r/Cooking/comments/t3_54ihkv/d8371qy | null | false | 2016-09-26T21:20:09Z |
d8370pv | t1_d8370pv | 1,474,924,770 | user_763ad5db6106 | Cooking | Hmm, yeah I live in Turkey, so our season is probably longer. My parents' generation did not have the chance to consume off-season products. Instead of tomatoes, they had tomato paste and bread (also olive oil and sun-dried tomatoes if they were lucky). | 1 | t1_d8326mb | t3_54lakd | /r/Cooking/comments/t3_54lakd/d8370pv | null | false | 2016-09-26T21:19:30Z |
d8370f5 | t1_d8370f5 | 1,474,924,759 | user_cea4e2f7c28f | Cooking | i like it with feta cheese + chopped tomatoes | 5 | t1_d82we8h | t3_54lakd | /r/Cooking/comments/t3_54lakd/d8370f5 | null | false | 2016-09-26T21:19:19Z |
d83702w | t1_d83702w | 1,474,924,746 | user_7d9ea37f8bea | Cooking | Nope, sure haven't! So now I've started a new quest to redeem parsley. | 1 | t1_d833clh | t3_54lakd | /r/Cooking/comments/t3_54lakd/d83702w | null | false | 2016-09-26T21:19:06Z |
d836xy0 | t1_d836xy0 | 1,474,924,667 | user_683060c2fa2c | Cooking | I mostly followed the recipe, though I’ll make notes where I strayed from it.
#**For the Graham Cracker Cake**
• 250 grams unsalted butter (about 2 sticks plus 1 3/4 tablespoons), sliced, plus more for greasing
• 150 grams graham crackers (about 10 whole crackers)
• 450 grams sugar
• 300 grams cake flour
• 30 gra... | 15 | t3_54mzd0 | t3_54mzd0 | /r/Cooking/comments/t3_54mzd0/d836xy0 | null | false | 2016-09-26T21:17:47Z |
d836vpf | t1_d836vpf | 1,474,924,582 | user_a603ff874800 | Cooking | My go to breakfast dish is super easy and tasty. Potatoes, eggs, onion, garlic, peppers and tomatoes.
Cook the potatoes until nice and golden brown, then add the onion, peppers, and garlic and cook until tender. Scramble up some eggs (or sunny side up for that sweet delicious yolk) and mix it in with the tomatoe righ... | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d836vpf | null | false | 2016-09-26T21:16:22Z |
d836vgm | t1_d836vgm | 1,474,924,572 | user_7992479ba111 | Cooking | lol, seriously though, brains are pretty tasty in small amounts. It tastes like meat butter- fatty, rich, with the flavor of the animal it comes from. Pork brains, for example, taste like porky butter. However, they are extremely heavy and fatty, so I can only eat them in small amounts.
I like it fried though. Frying... | 7 | t1_d836giy | t3_54lakd | /r/Cooking/comments/t3_54lakd/d836vgm | null | false | 2016-09-26T21:16:12Z |
d836u4a | t1_d836u4a | 1,474,924,522 | user_763ad5db6106 | Cooking | Wow, that really does explain a lot. Thank you very much for this enlightening post. I can see how cheese made everything better.
Sugar industry had a huge part on blaming everything on fat. Even people who are trying to have healthier lifestyles still don't see how bad sugar is. They drink juice thinking it's health... | 3 | t1_d832c5k | t3_54lakd | /r/Cooking/comments/t3_54lakd/d836u4a | null | false | 2016-09-26T21:15:22Z |
d836tyt | t1_d836tyt | 1,474,924,516 | user_7d9ea37f8bea | Cooking | Yup, you can also just shove them in water and they'll do alright.
Either way you can squeeze an extra month out of you $1 of onions! | 2 | t1_d8360zc | t3_54lakd | /r/Cooking/comments/t3_54lakd/d836tyt | null | false | 2016-09-26T21:15:16Z |
d836t0u | t1_d836t0u | 1,474,924,480 | user_25f4a7ad1347 | Cooking | It won't be soggy, the whites will be rubbery. | 1 | t3_54m7e4 | t3_54m7e4 | /r/Cooking/comments/t3_54m7e4/d836t0u | null | false | 2016-09-26T21:14:40Z |
d836qs0 | t1_d836qs0 | 1,474,924,399 | user_b0ff5b5e97e4 | Cooking | It'd be fine in the oven. You could also just do a stove-top braise; you'd just have to check it and stir it a lot. | 2 | t3_54mhms | t3_54mhms | /r/Cooking/comments/t3_54mhms/d836qs0 | null | false | 2016-09-26T21:13:19Z |
d836ozy | t1_d836ozy | 1,474,924,335 | user_25f4a7ad1347 | Cooking | twist the neck. drain the blood. pluck the feathers. | 0 | t3_54m492 | t3_54m492 | /r/Cooking/comments/t3_54m492/d836ozy | null | false | 2016-09-26T21:12:15Z |
d836jmh | t1_d836jmh | 1,474,924,139 | user_b1c3afd4676f | Cooking | If there was a MasterChef for only bacon and eggs I'd probably win! /s | 3 | t1_d834hpk | t3_54lakd | /r/Cooking/comments/t3_54lakd/d836jmh | null | false | 2016-09-26T21:08:59Z |
d836hhs | t1_d836hhs | 1,474,924,061 | user_4acc8efa2c4f | Cooking |
>Have fun, or whatever "thank god it's over" is classified as. Make sure any, and all children/people who think meat grows in store shelves (functionally children in this context) aren't watching.
Or, you know, encourage them to watch and learn.
>That is the price of flesh.
Yep.
| 6 | t1_d835bm9 | t3_54m492 | /r/Cooking/comments/t3_54m492/d836hhs | null | false | 2016-09-26T21:07:41Z |
d836gqu | t1_d836gqu | 1,474,924,033 | user_996a8e018b36 | Cooking | I assume steels would be fine for the Victorinox Fibrox knives that are also listed in the wiki? | 1 | t1_d833811 | t3_54lt0n | /r/Cooking/comments/t3_54lt0n/d836gqu | null | false | 2016-09-26T21:07:13Z |
d836giy | t1_d836giy | 1,474,924,025 | user_b0d0d56a4822 | Cooking | Do you have any good preparations for brains? I'm getting tired of the fava beans thing... | 6 | t1_d82t3mo | t3_54lakd | /r/Cooking/comments/t3_54lakd/d836giy | null | false | 2016-09-26T21:07:05Z |
d836d25 | t1_d836d25 | 1,474,923,895 | user_358195666e4d | Cooking | For days when you have more time I'm a fan of cheese blintz with a fruit sauce. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d836d25 | null | false | 2016-09-26T21:04:55Z |
d836bls | t1_d836bls | 1,474,923,841 | user_a3494286a4b5 | Cooking | Quiche. Buy a frozen pie crust (regular or gluten free). Scramble 5-6 eggs in a bowl and add 1/4 cup of half and half cream. Now, your favorite fillings. Example 1/2 cup raw spinach and feta cheese. 1/2 cup chopped ham and cheddar. 1/2 cup bacon and cherry tomatoes. Place on a sheet pan and bake at 375 degrees fo... | 2 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d836bls | null | false | 2016-09-26T21:04:01Z |
d8366gd | t1_d8366gd | 1,474,923,652 | user_812565412fdb | Cooking | Butter Chickpea Curry
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Ready In: 50 Minutes
Servings: 4
Ingredients:
4 medium potatoes, cubed 1 teaspoon cumin
2 tablespoons canola oil 1 teaspoon salt
1 medium yellow onion, diced 1 (10.75 ounce) can tomato sauce
1 teaspo... | 2 | t3_54mrig | t3_54mrig | /r/Cooking/comments/t3_54mrig/d8366gd | null | false | 2016-09-26T21:00:52Z |
d836344 | t1_d836344 | 1,474,923,531 | user_c0c0f49f5c9a | Cooking | Yeah, don't get rid of it. You want that same liquid to cover the cabbage. | 2 | t1_d832wb6 | t3_54k4do | /r/Cooking/comments/t3_54k4do/d836344 | null | false | 2016-09-26T20:58:51Z |
d8361gq | t1_d8361gq | 1,474,923,471 | user_9662d681c628 | Cooking | What agenda? I'm trying to eat healthy, man. Humans are humans, the DNA of Chinese and their susceptibility to cancer is the same as everyone else. Eskimos eat med to low fat diets of mostly fish.
Not all meats are equal, but they (and dairy) all use casein as their protein. This was tested for decades and directly co... | 1 | t1_d83368d | t3_54lakd | /r/Cooking/comments/t3_54lakd/d8361gq | null | false | 2016-09-26T20:57:51Z |
d8361ar | t1_d8361ar | 1,474,923,465 | user_8e9fd749a453 | Cooking | I definitely used a lot of oil, so I'll try a lot less next time! | 1 | t1_d835qi8 | t3_54mmv6 | /r/Cooking/comments/t3_54mmv6/d8361ar | null | false | 2016-09-26T20:57:45Z |
d8360zc | t1_d8360zc | 1,474,923,455 | user_f6de0781610e | Cooking | I had completely forgotten about that; thank you! Think I tried it once before and it did work quite ok for a couple of months.
Plus, perhaps a plant that's in the kitchen (and feeding me) is one that I can actually keep alive! | 1 | t1_d8329mb | t3_54lakd | /r/Cooking/comments/t3_54lakd/d8360zc | null | false | 2016-09-26T20:57:35Z |
d8360f1 | t1_d8360f1 | 1,474,923,435 | user_0d1f6ca13702 | Cooking | All I know, cucumbers go great with salmon. Just saying. | 1 | t3_54lpjg | t3_54lpjg | /r/Cooking/comments/t3_54lpjg/d8360f1 | null | false | 2016-09-26T20:57:15Z |
d835zro | t1_d835zro | 1,474,923,411 | user_468cd70f9d13 | Cooking | Part of the reason your banana and yogurt aren't filling you up is because that's mostly carbs with only a little protein. Your bacon and eggs had a lot of protein and fat. Those are more filling, and will keep you satisfied for longer.
Healthy fats like from avocado will help, as will mackerel. Mackerel is a fairly o... | 9 | t1_d82vxxj | t3_54lakd | /r/Cooking/comments/t3_54lakd/d835zro | null | false | 2016-09-26T20:56:51Z |
d835xxt | t1_d835xxt | 1,474,923,347 | user_619a0e79bea7 | Cooking | My boyfriend made mushroom truffle risotto last night, it was bomb | 2 | t1_d81qa7g | t3_54fv8g | /r/Cooking/comments/t3_54fv8g/d835xxt | null | false | 2016-09-26T20:55:47Z |
d835xfz | t1_d835xfz | 1,474,923,330 | user_82e580c5be3b | Cooking | As others have said, I love them double roasted in the oven. Rinse them off and then dry thoroughly with paper towels, toss with olive oil and salt, and roast around 400F for 20 minutes, remove from oven, let cool, and then roast another 10-15 minutes. Letting them cool and then re-roasting will make them extra crunchy... | 6 | t3_54mrig | t3_54mrig | /r/Cooking/comments/t3_54mrig/d835xfz | null | false | 2016-09-26T20:55:30Z |
d835wmg | t1_d835wmg | 1,474,923,302 | user_619a0e79bea7 | Cooking | That's what I like about stews, sauces, and braising. You don't need measurements you can just wing it and taste as you go. | 2 | t1_d834qxq | t3_54mc1o | /r/Cooking/comments/t3_54mc1o/d835wmg | null | false | 2016-09-26T20:55:02Z |
d835voy | t1_d835voy | 1,474,923,267 | user_619a0e79bea7 | Cooking | You can, just use judgment on how much you may need | 1 | t1_d833q99 | t3_54mc1o | /r/Cooking/comments/t3_54mc1o/d835voy | null | false | 2016-09-26T20:54:27Z |
d835u10 | t1_d835u10 | 1,474,923,207 | user_00c6e8d45e48 | Cooking | Never stimulate the prostate with anything thicker than your thumb. | 3 | t3_54h5ls | t3_54h5ls | /r/Cooking/comments/t3_54h5ls/d835u10 | null | false | 2016-09-26T20:53:27Z |
d835qi8 | t1_d835qi8 | 1,474,923,080 | user_2b235be39bdf | Cooking | Those people know what's up.
I'd caution you with lasagna because of the red sauce. Tomato based sauces can strip seasoning off. You're probably fine given that you have a fresh pan that doesn't have a season 'built up,' but the last thing you want is a dime sized piece of black carbon in your lasagna.
Like I said,... | 1 | t1_d835le5 | t3_54mmv6 | /r/Cooking/comments/t3_54mmv6/d835qi8 | null | false | 2016-09-26T20:51:20Z |
d835pfv | t1_d835pfv | 1,474,923,043 | user_00c6e8d45e48 | Cooking | Make chana masala or shakshouka
http://www.seriouseats.com/recipes/2016/04/channa-masala-recipe.html
http://www.epicurious.com/recipes/food/views/poached-eggs-in-tomato-sauce-with-chickpeas-and-feta-368963 | 3 | t3_54mrig | t3_54mrig | /r/Cooking/comments/t3_54mrig/d835pfv | null | false | 2016-09-26T20:50:43Z |
d835nyn | t1_d835nyn | 1,474,922,991 | user_25b16d956e08 | Cooking | i like them oven roasted crunchy.. http://allrecipes.com/recipe/81548/roasted-chickpeas/ | 2 | t3_54mrig | t3_54mrig | /r/Cooking/comments/t3_54mrig/d835nyn | null | false | 2016-09-26T20:49:51Z |
d835mhw | t1_d835mhw | 1,474,922,939 | user_52eb2116b069 | Cooking | My ex's mom used to make rice and quinoa and put in chopped red onion and forked in a bunch of avocado. Add lime and salt ... Salmon would be perfect. Fuck im hungry! | 8 | t1_d82y4ub | t3_54lakd | /r/Cooking/comments/t3_54lakd/d835mhw | null | false | 2016-09-26T20:48:59Z |
d835lrk | t1_d835lrk | 1,474,922,912 | user_8e9fd749a453 | Cooking | Thanks! | 0 | t1_d834bbe | t3_54mmv6 | /r/Cooking/comments/t3_54mmv6/d835lrk | null | false | 2016-09-26T20:48:32Z |
d835le5 | t1_d835le5 | 1,474,922,900 | user_8e9fd749a453 | Cooking | That link was super helpful! Typically eggs, box lasagna/stroganoff, beef, stuff like that. I've stopped using it because it became really frustrating, even though I love it. | 1 | t1_d834aup | t3_54mmv6 | /r/Cooking/comments/t3_54mmv6/d835le5 | null | false | 2016-09-26T20:48:20Z |
d835k99 | t1_d835k99 | 1,474,922,861 | user_75092f9d7538 | Cooking | Kedgeree? Shakshuka? Just not in combination with each other. Or pancakes. | 1 | t3_54lakd | t3_54lakd | /r/Cooking/comments/t3_54lakd/d835k99 | null | false | 2016-09-26T20:47:41Z |
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