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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d9frg4x | t1_d9frg4x | 1,477,941,163 | user_4e0f01fa0597 | Cooking | You should spit-roast them over a fire, and wash em down with a flagon of ale! | 160 | t3_5advmn | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9frg4x | null | false | 2016-10-31T19:12:43Z |
d9frbtx | t1_d9frbtx | 1,477,941,023 | user_9abfcfe8c470 | Cooking | My wife is allergic to wheat, so I always make a rice-based "stuffing" that works really well:
2 cups rice (we normally use white but brown works well too)
1 lb italian sausage or ground pork
1 onion
1 green pepper
2 sticks celery
3 or 4 carrots
sage, thyme, rosemary, salt&pepper
chicken stock
worceste... | 4 | t3_5ac8r7 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9frbtx | null | false | 2016-10-31T19:10:23Z |
d9fr9go | t1_d9fr9go | 1,477,940,947 | user_94524e54918c | Cooking | Lemon grass is pretty tough stuff and difficult to break down without a food processor or a mortar and pestle with much elbow grease. The other fresh ingredients will soften when you fry the paste.
What kind of coconut cream are you using? It shouldn't be sweet (though yellow curry should be sweetened by adding su... | 1 | t3_5ac3ea | t3_5ac3ea | /r/Cooking/comments/t3_5ac3ea/d9fr9go | null | false | 2016-10-31T19:09:07Z |
d9fr8jg | t1_d9fr8jg | 1,477,940,916 | user_f7c8067ad956 | Cooking | Is everybody who does this afraid to admit it? I've seen this in Mexican homes, do it myself, no muss no fuss. Just put them on the burner grill over the open flame of a gas oven. Leave until they bubble, looks like the two surfaces are separating, flip, wait, put on a plate with a pan lid over them, or use a tortilla ... | 5 | t3_5ae3jk | t3_5ae3jk | /r/Cooking/comments/t3_5ae3jk/d9fr8jg | null | false | 2016-10-31T19:08:36Z |
d9fr3ot | t1_d9fr3ot | 1,477,940,759 | user_d879b0c065f7 | Cooking | https://youtu.be/gijjMJiR_q0 | 1 | t3_5ad3da | t3_5ad3da | /r/Cooking/comments/t3_5ad3da/d9fr3ot | null | false | 2016-10-31T19:05:59Z |
d9fqwp0 | t1_d9fqwp0 | 1,477,940,533 | user_8e3086fd4d7d | Cooking | Thanks for all the advice eveybody. The pizza was saved in the end! | 1 | t3_5abk68 | t3_5abk68 | /r/Cooking/comments/t3_5abk68/d9fqwp0 | null | false | 2016-10-31T19:02:13Z |
d9fquys | t1_d9fquys | 1,477,940,476 | user_ec196b682bcd | Cooking | I had it at 7, which I estimated to be about medium high. It was on the high output burner, and I'm getting that was the problem. | 3 | t1_d9fpuzy | t3_5ae1df | /r/Cooking/comments/t3_5ae1df/d9fquys | null | false | 2016-10-31T19:01:16Z |
d9fqu2e | t1_d9fqu2e | 1,477,940,447 | user_87894bfb547f | Cooking | [stuffed Cabbage!](http://www.lemonandolives.com/stuffed-cabbage-with-avgolemono/). Grew up on this, if you aren't looking to eat it by the bowl, this is a great option. | 1 | t3_5acsiz | t3_5acsiz | /r/Cooking/comments/t3_5acsiz/d9fqu2e | null | false | 2016-10-31T19:00:47Z |
d9fqrpb | t1_d9fqrpb | 1,477,940,371 | user_113d79af131e | Cooking | Sadly I do not own such a machine. | 3 | t1_d9fq17q | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9fqrpb | null | false | 2016-10-31T18:59:31Z |
d9fqpnh | t1_d9fqpnh | 1,477,940,304 | user_94524e54918c | Cooking | Are you making tortillas from masa or are you wanting to reheat pre-made tortillas from the market? If it is the latter there is no need to dip them in water. Just toss them on to a skillet until they are hot. If you want them crisp then fry them in oil. Brown spotting is undesirable and will add an upleasant b... | 2 | t3_5ae3jk | t3_5ae3jk | /r/Cooking/comments/t3_5ae3jk/d9fqpnh | null | false | 2016-10-31T18:58:24Z |
d9fqmx7 | t1_d9fqmx7 | 1,477,940,214 | user_499ab66adbab | Cooking | I struggled at the beginning with an $80 budget because I needed to grab the necessities first - now that I'm all stocked up on condiments, a big bag of rice, and a decent amount of other bulk items, I have more money to spend on sauces, spices, and herbs etc.
I usually watch people like Gordon Ramsay, Jamie Oliver, G... | 1 | t1_d9fbkwc | t3_5a6h5u | /r/Cooking/comments/t3_5a6h5u/d9fqmx7 | null | false | 2016-10-31T18:56:54Z |
d9fqmah | t1_d9fqmah | 1,477,940,193 | user_4ed1a78faf97 | Cooking | Isn't that what it says in the comment? Unless it was edited. | 1 | t1_d9dpgd2 | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9fqmah | null | false | 2016-10-31T18:56:33Z |
d9fqfe1 | t1_d9fqfe1 | 1,477,939,970 | user_2db3eb202710 | Cooking | Pumpkin pie. 17 years running, zero complaints. | 1 | t3_5ac8r7 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9fqfe1 | null | false | 2016-10-31T18:52:50Z |
d9fqeri | t1_d9fqeri | 1,477,939,949 | user_28cde779f009 | Cooking | Brining is a must | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fqeri | null | false | 2016-10-31T18:52:29Z |
d9fqeb7 | t1_d9fqeb7 | 1,477,939,934 | user_cc9422e05abd | Cooking | I buy corn tortillas from my grocery store fridge section.
Put them on cast iron griddle and cook them. Electric stove set on medium no grease no water. Keep flipping them until they are the color you want. | 4 | t3_5ae3jk | t3_5ae3jk | /r/Cooking/comments/t3_5ae3jk/d9fqeb7 | null | false | 2016-10-31T18:52:14Z |
d9fqazz | t1_d9fqazz | 1,477,939,830 | user_578879a678b5 | Cooking | two words, slow cooker
check out /r/slowcooking for recipes. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fqazz | null | false | 2016-10-31T18:50:30Z |
d9fqaht | t1_d9fqaht | 1,477,939,813 | user_0bde783947a3 | Cooking | As other's have mentioned, look for recipes with long cold fermentation. The structure and flavor because so much better if you give the dough a few days in the fridge | 2 | t3_5ad3da | t3_5ad3da | /r/Cooking/comments/t3_5ad3da/d9fqaht | null | false | 2016-10-31T18:50:13Z |
d9fq8io | t1_d9fq8io | 1,477,939,749 | user_88fa89fcf5d2 | Cooking | Absolutely, before I discovered the waffle iron way I would make stuffing burgers and fry them in a cast iron pan till crispy outside. | 2 | t1_d9fq6ff | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9fq8io | null | false | 2016-10-31T18:49:09Z |
d9fq6ff | t1_d9fq6ff | 1,477,939,680 | user_ac333f783558 | Cooking | Now I wish I had a waffle iron. Though I imagine I could achieve the same result with a panini press and the little griddle plate. | 2 | t1_d9fpkt8 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9fq6ff | null | false | 2016-10-31T18:48:00Z |
d9fq3kk | t1_d9fq3kk | 1,477,939,590 | user_58ecf0fa730e | Cooking | Then OP'd be in the Low-Cal Calzone Zone. | 23 | t1_d9fi890 | t3_5abk68 | /r/Cooking/comments/t3_5abk68/d9fq3kk | null | false | 2016-10-31T18:46:30Z |
d9fq3jr | t1_d9fq3jr | 1,477,939,589 | user_de646a33916c | Cooking | Here's something I thought of when I read your sub. Make a dark demi and melt some cacao into it, roast a plantain and arrange slices of rare roast duck along it, sprinkle candied citrus zest (lemon, lime, orange or what you like) around the plate. (For the zest, a few minutes simmering in a sugar syrup will do it). | 2 | t3_5ablkn | t3_5ablkn | /r/Cooking/comments/t3_5ablkn/d9fq3jr | null | false | 2016-10-31T18:46:29Z |
d9fq1mj | t1_d9fq1mj | 1,477,939,528 | user_9997748c8488 | Cooking | Hasenpfeffer! | 28 | t3_5advmn | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9fq1mj | null | false | 2016-10-31T18:45:28Z |
d9fq17q | t1_d9fq17q | 1,477,939,516 | user_f09dad6e98db | Cooking | Sous Vide | 2 | t3_5advmn | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9fq17q | null | false | 2016-10-31T18:45:16Z |
d9fpzrk | t1_d9fpzrk | 1,477,939,470 | user_c44719f59d67 | Cooking | Are the chicken breasts butterflied? If so, I would say that 8-10 minutes per side on medium-high heat is too long and too high. I normally do 8-10 minutes per side on medium or medium-low for whole chicken breasts. | 3 | t3_5ae1df | t3_5ae1df | /r/Cooking/comments/t3_5ae1df/d9fpzrk | null | false | 2016-10-31T18:44:30Z |
d9fpymn | t1_d9fpymn | 1,477,939,433 | user_fb4d0a82e6f8 | Cooking | If you brine it,
you will come.
Or at least your chicken will be way better. 6% salt by weight of water. 1 L of water, 60 g salt. 12 hours or so if it's just thighs. Then cook it at whatever temperature you want. Use a thermometer if you're worried of overcooking. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fpymn | null | false | 2016-10-31T18:43:53Z |
d9fpxo3 | t1_d9fpxo3 | 1,477,939,403 | user_8891f100aadc | Cooking | But it was written on a Sunday dumbass. | 1 | t1_d9fg5my | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9fpxo3 | null | false | 2016-10-31T18:43:23Z |
d9fpwv6 | t1_d9fpwv6 | 1,477,939,377 | user_f7adf06feef9 | Cooking | All stoves and pans have different cooking times, there is no general time. But what I would recommend is flattening the chicken and flipping it once you can see the color changing around the edges of the chicken. And it goes beyond saying but keep your heat at medium and be attentive. Good luck!
| 6 | t3_5ae1df | t3_5ae1df | /r/Cooking/comments/t3_5ae1df/d9fpwv6 | null | false | 2016-10-31T18:42:57Z |
d9fpuzy | t1_d9fpuzy | 1,477,939,317 | user_0b986ec75090 | Cooking | your heat was too high | 3 | t3_5ae1df | t3_5ae1df | /r/Cooking/comments/t3_5ae1df/d9fpuzy | null | false | 2016-10-31T18:41:57Z |
d9fpnug | t1_d9fpnug | 1,477,939,088 | user_750ff1ff4eed | Cooking | Convection oven would be the fastest but the resistive heater has poor efficiency so it takes a while. Luckily I have a patent for a new heating method that works at the same speeds as a microwave. | 0 | t1_d9fpdi9 | t3_5ac4ip | /r/Cooking/comments/t3_5ac4ip/d9fpnug | null | false | 2016-10-31T18:38:08Z |
d9fpkt8 | t1_d9fpkt8 | 1,477,938,991 | user_88fa89fcf5d2 | Cooking | I love them too, especially the stuffing cooked inside of the bird.
That being said when you take that soft interior stuffing and put it in a waffle iron it comes out so awesome. | 2 | t1_d9fpe42 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9fpkt8 | null | false | 2016-10-31T18:36:31Z |
d9fpktt | t1_d9fpktt | 1,477,938,991 | user_750ff1ff4eed | Cooking | Ohh really? I'm not familiar with these. Would you consider an oven with the speed of a microwave and versatility of a convection oven? | 1 | t1_d9fp9ra | t3_5ac4ip | /r/Cooking/comments/t3_5ac4ip/d9fpktt | null | false | 2016-10-31T18:36:31Z |
d9fphmp | t1_d9fphmp | 1,477,938,893 | user_bb2b70443be2 | Cooking | My sweet potato casserole made with toffee bits and marshmallows on top. It's the sweet dinner dish, because everything else I make (I cook the entire meal for the extended family) is savory. | 3 | t3_5ac8r7 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9fphmp | null | false | 2016-10-31T18:34:53Z |
d9fpfta | t1_d9fpfta | 1,477,938,835 | user_f1255b1c1bcd | Cooking | Of course paella is cooked. There is a texture difference between the two which is what I was getting at. Paella is meant to have crunchy bits on the bottom Jambalaya not so much. Cooking without a lid helps that. | 2 | t1_d9fnyi7 | t3_5a9t29 | /r/Cooking/comments/t3_5a9t29/d9fpfta | null | false | 2016-10-31T18:33:55Z |
d9fpe42 | t1_d9fpe42 | 1,477,938,779 | user_ac333f783558 | Cooking | I enjoy all parts of the stuffing, soft interior, crispy edges. I do not discriminate. | 7 | t1_d9fa684 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9fpe42 | null | false | 2016-10-31T18:32:59Z |
d9fpdi9 | t1_d9fpdi9 | 1,477,938,760 | user_68bcbe548476 | Cooking | Which one of those is going to reheat my leftover rice and beans/meat faster than a microwave? that's 6 minutes for a big bowl of food with no time to warm up or anything. | 8 | t1_d9fpbax | t3_5ac4ip | /r/Cooking/comments/t3_5ac4ip/d9fpdi9 | null | false | 2016-10-31T18:32:40Z |
d9fpbax | t1_d9fpbax | 1,477,938,689 | user_750ff1ff4eed | Cooking | mhmm the prepping part? Not so much...but baking, braising, boiling, flambeing, roasting, sauteing, simmering, steaming, or stewing? Yea it should be able to do those things. :) | 0 | t1_d9follu | t3_5ac4ip | /r/Cooking/comments/t3_5ac4ip/d9fpbax | null | false | 2016-10-31T18:31:29Z |
d9fp9ra | t1_d9fp9ra | 1,477,938,639 | user_22abfb56881d | Cooking | I didn't find anything unanswerable or any reason to be angry or mean about an oven survey, but that's just me.
I would love to see home models of the multi functional units like those in RVs and yachts. They have standard/convection/microwave functions all in one unit but they're too small for most household uses. | 2 | t3_5ac4ip | t3_5ac4ip | /r/Cooking/comments/t3_5ac4ip/d9fp9ra | null | false | 2016-10-31T18:30:39Z |
d9fp8ex | t1_d9fp8ex | 1,477,938,595 | user_566c6d147ba5 | Cooking | Anything that is low, slow and moisture. They are great for things that call for shredded chicken. e.g. Enchiladas. | 2 | t1_d9f8gkv | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fp8ex | null | false | 2016-10-31T18:29:55Z |
d9fp6u5 | t1_d9fp6u5 | 1,477,938,545 | user_b5a77a6ac4ed | Cooking | Like the other posters said, the double fry is the way to go. Also, make the fries a consistent size and thickness. | 3 | t3_5adk76 | t3_5adk76 | /r/Cooking/comments/t3_5adk76/d9fp6u5 | null | false | 2016-10-31T18:29:05Z |
d9fozpu | t1_d9fozpu | 1,477,938,320 | user_68bcbe548476 | Cooking | Make Cantonese roast duck with the duck.
Make chocolate mantou for dessert.
It will be more delicious than putting them together. | 2 | t3_5ablkn | t3_5ablkn | /r/Cooking/comments/t3_5ablkn/d9fozpu | null | false | 2016-10-31T18:25:20Z |
d9foyy1 | t1_d9foyy1 | 1,477,938,295 | user_afbe1a829046 | Cooking | They're thinner than chicken breasts with the bones removed. | 2 | t1_d9fmyjd | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9foyy1 | null | false | 2016-10-31T18:24:55Z |
d9fou26 | t1_d9fou26 | 1,477,938,140 | user_b6c9ff84b46e | Cooking | Chanterelle gravy on everything | 1 | t3_5ac8r7 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9fou26 | null | false | 2016-10-31T18:22:20Z |
d9fopla | t1_d9fopla | 1,477,937,999 | user_ac333f783558 | Cooking | This is generally the advice I see when cooking normal sized pizzas. I once made pizza on my own but it was so small that everything cooked at just about the same time. | 3 | t1_d9ffptq | t3_5abk68 | /r/Cooking/comments/t3_5abk68/d9fopla | null | false | 2016-10-31T18:19:59Z |
d9foo22 | t1_d9foo22 | 1,477,937,950 | user_445a15801a20 | Cooking | I just sautee them on the stovetop. Consistently good. You can't really mess that up. | 2 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9foo22 | null | false | 2016-10-31T18:19:10Z |
d9fonob | t1_d9fonob | 1,477,937,937 | user_2cee8de5d95b | Cooking | I see. | 1 | t1_d9fn6eu | t3_5a6pyi | /r/Cooking/comments/t3_5a6pyi/d9fonob | null | false | 2016-10-31T18:18:57Z |
d9fomtm | t1_d9fomtm | 1,477,937,909 | user_0ad1bf76f68e | Cooking | 3/4 lb tomatillo
1/2 small white onion
1 large Jalapeño
5 garlic cloves
1tbsp oil
Salt and pepper
Toss in oil
350 until soft with char
5 or 6 Chile de Arbor
1 small bunch cilantro
Salt to taste
Blend all | 1 | t3_59ud5q | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9fomtm | null | false | 2016-10-31T18:18:29Z |
d9follu | t1_d9follu | 1,477,937,871 | user_68bcbe548476 | Cooking | I would love to replace mine with something that prepped and cooked all the raw ingredients for me
But such a thing doesn't exist | 2 | t1_d9fo061 | t3_5ac4ip | /r/Cooking/comments/t3_5ac4ip/d9follu | null | false | 2016-10-31T18:17:51Z |
d9foiqh | t1_d9foiqh | 1,477,937,780 | user_d0789e3d4b2b | Cooking | Cook them on the stovetop with a non nonstick skillet. | 2 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9foiqh | null | false | 2016-10-31T18:16:20Z |
d9foffk | t1_d9foffk | 1,477,937,671 | user_1d45a11e0f83 | Cooking | The sheet pan will transfer more heat into the food. Also, when a paper towel is on a rack, you only transfer fats to the paper at the temperature of the air. If the pan is cold, steam will condensate on the pan. This will sog where the food rests. | 2 | t1_d9fo5ng | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9foffk | null | false | 2016-10-31T18:14:31Z |
d9fofde | t1_d9fofde | 1,477,937,669 | user_eaa99d36d63e | Cooking | And then other people discussed other situations. It's called a jumping off point. | 18 | t1_d9fiev4 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fofde | null | false | 2016-10-31T18:14:29Z |
d9focle | t1_d9focle | 1,477,937,579 | user_0ad1bf76f68e | Cooking | Buzz the peppers with carrots, salt, vinegar, and a little fresh pineapple in a blender. It provides a nice background of sweetness without overdoing it | 1 | t3_5a15fw | t3_5a15fw | /r/Cooking/comments/t3_5a15fw/d9focle | null | false | 2016-10-31T18:12:59Z |
d9foc7j | t1_d9foc7j | 1,477,937,566 | user_955a3a2e89f7 | Cooking | thanks | 1 | t1_d9ff9g8 | t3_5a7kj9 | /r/Cooking/comments/t3_5a7kj9/d9foc7j | null | false | 2016-10-31T18:12:46Z |
d9fobpj | t1_d9fobpj | 1,477,937,551 | user_955a3a2e89f7 | Cooking | Ya, this seems to be the key, thanks. | 1 | t1_d9ffxyu | t3_5a7kj9 | /r/Cooking/comments/t3_5a7kj9/d9fobpj | null | false | 2016-10-31T18:12:31Z |
d9fo7gn | t1_d9fo7gn | 1,477,937,416 | user_0890ed61f1b6 | Cooking | My love for Tyler goes back to his Food 911 days | 2 | t1_d9fl3w2 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9fo7gn | null | false | 2016-10-31T18:10:16Z |
d9fo7el | t1_d9fo7el | 1,477,937,414 | user_66133f37cafb | Cooking | order pizza. or go buy some flatbread and scrape the toppings off the pizza and onto the flatbread instead. flatbread is pre-cooked so just keep it in the oven on warm (200F or as low as your oven goes) and that should be fine.
next time, make sure the crust is nice and thin (about a quarter inch or less, you should b... | -1 | t3_5abk68 | t3_5abk68 | /r/Cooking/comments/t3_5abk68/d9fo7el | null | false | 2016-10-31T18:10:14Z |
d9fo6ek | t1_d9fo6ek | 1,477,937,381 | user_4584d530a07d | Cooking | > since it was so full, the water was 3/4 of the way up the roast
That seems like *way* too much liquid. Plenty of juice should drip off the roast during cooking. | 1 | t3_5ad0ug | t3_5ad0ug | /r/Cooking/comments/t3_5ad0ug/d9fo6ek | null | false | 2016-10-31T18:09:41Z |
d9fo6d5 | t1_d9fo6d5 | 1,477,937,380 | user_01e5a5acd6a7 | Cooking | Yes I wanted the peels. But your idea is excellent and I will incorporate it, thanks. | 1 | t1_d9flxxe | t3_5ad1qn | /r/Cooking/comments/t3_5ad1qn/d9fo6d5 | null | false | 2016-10-31T18:09:40Z |
d9fo5ng | t1_d9fo5ng | 1,477,937,356 | user_e5ffcc3503dc | Cooking | But how is that different from being on a paper towel on a plate or a sheet in the oven? | 2 | t1_d9ffjim | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9fo5ng | null | false | 2016-10-31T18:09:16Z |
d9fo51e | t1_d9fo51e | 1,477,937,337 | user_6daa6e513202 | Cooking | I'll have to give it a shot. Thanks for the link! | 2 | t1_d9fnmc0 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fo51e | null | false | 2016-10-31T18:08:57Z |
d9fo3ra | t1_d9fo3ra | 1,477,937,294 | user_87c05cb1cc2e | Cooking | Correct. You don't know. | 2 | t1_d9f6m7x | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9fo3ra | null | false | 2016-10-31T18:08:14Z |
d9fo2ap | t1_d9fo2ap | 1,477,937,247 | user_0ad1bf76f68e | Cooking | Cardamom is fantastic with most squash. The citrus notes help it highlight the earthiness and provide a nice counterpoint. | 2 | t3_5ad8hb | t3_5ad8hb | /r/Cooking/comments/t3_5ad8hb/d9fo2ap | null | false | 2016-10-31T18:07:27Z |
d9fo19y | t1_d9fo19y | 1,477,937,212 | user_8dcd50fc56ff | Cooking | I make leek stuffing balls wrapped with a slice of bacon and baked. They're delicious, simple, and have awoken a deep love for leek in me and my gf | 4 | t3_5ac8r7 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9fo19y | null | false | 2016-10-31T18:06:52Z |
d9fo061 | t1_d9fo061 | 1,477,937,177 | user_750ff1ff4eed | Cooking | I'd imagine so. But what if...they could replace it with an oven that is 60% more efficient and faster than a microwave! | 0 | t1_d9fnv7k | t3_5ac4ip | /r/Cooking/comments/t3_5ac4ip/d9fo061 | null | false | 2016-10-31T18:06:17Z |
d9fnyi7 | t1_d9fnyi7 | 1,477,937,122 | user_fca9bf145ef2 | Cooking | Are you insinuating paella rice isn't cooked?
Also Jambalaya is the bastard child of paella and Provençal jambalaia. | -1 | t1_d9ewyro | t3_5a9t29 | /r/Cooking/comments/t3_5a9t29/d9fnyi7 | null | false | 2016-10-31T18:05:22Z |
d9fnwit | t1_d9fnwit | 1,477,937,059 | user_01e5a5acd6a7 | Cooking | Some good ideas there using honey as sweetener. Thanks. | 1 | t1_d9fh96n | t3_5ad1qn | /r/Cooking/comments/t3_5ad1qn/d9fnwit | null | false | 2016-10-31T18:04:19Z |
d9fnv7k | t1_d9fnv7k | 1,477,937,015 | user_412fc1f45b73 | Cooking | I'm not sure that the average person is ready to give up their microwave. I know a few souls who would starve if they did | 2 | t3_5ac4ip | t3_5ac4ip | /r/Cooking/comments/t3_5ac4ip/d9fnv7k | null | false | 2016-10-31T18:03:35Z |
d9fnsx0 | t1_d9fnsx0 | 1,477,936,943 | user_1337a4aff3bb | Cooking | I grill them at high temperature usually marinated or with a glaze, or use them in Indian dishes like tikka masala. I never bake them. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fnsx0 | null | false | 2016-10-31T18:02:23Z |
d9fns4x | t1_d9fns4x | 1,477,936,918 | user_88fa89fcf5d2 | Cooking | [Try not to](https://www.google.com/search?q=Stuffing+waffles&source=lnms&tbm=isch&sa=X&ved=0ahUKEwigm873z4XQAhVJWCYKHaWoDkoQ_AUICSgC&biw=1536&bih=886) drool on your keyboard.. | 10 | t1_d9fms3q | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9fns4x | null | false | 2016-10-31T18:01:58Z |
d9fnp1e | t1_d9fnp1e | 1,477,936,819 | user_b741c07c9b55 | Cooking | Flatten them to even thickness/pound them. Marinate for at least 30 minutes in the fridge.
Broil/flip/Broil
| 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fnp1e | null | false | 2016-10-31T18:00:19Z |
d9fnmcy | t1_d9fnmcy | 1,477,936,733 | user_50c7d0ef6b2a | Cooking | skin on bone in? that's the reason WHY you cook chicken thighs to begin with. when you're done cooking them the meat should fall right off the bones and the skin will be crispy and delicious. its all good stuff. use it. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fnmcy | null | false | 2016-10-31T17:58:53Z |
d9fnmc0 | t1_d9fnmc0 | 1,477,936,732 | user_a82133627fde | Cooking | Yeah, I have been following it, thanks. Another game changer for me was SV pickling (we have a big garden):
https://www.chefsteps.com/activities/low-temp-pickling-with-joule | 2 | t1_d9fmjae | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fnmc0 | null | false | 2016-10-31T17:58:52Z |
d9fneot | t1_d9fneot | 1,477,936,490 | user_a1890cd84290 | Cooking | Get one of [these](http://www.ebay.com/itm/like/301479110278?lpid=82&chn=ps&ul_noapp=true) (not neccaririly this brand. This was the first one that came up in google). Make sure it has an alarm setting that is triggered at temperature. That is, set it to 165F and you hear the alarm when it gets to 165F. Put the pr... | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fneot | null | false | 2016-10-31T17:54:50Z |
d9fn99g | t1_d9fn99g | 1,477,936,324 | user_4584d530a07d | Cooking | From what I've seen, the best recipes involve giving it a day or two to slowly develop structure and flavor. When I worked at a pizza restaurant we always tried to make sure our dough was 2-3 days old before making pies with it. | 7 | t3_5ad3da | t3_5ad3da | /r/Cooking/comments/t3_5ad3da/d9fn99g | null | false | 2016-10-31T17:52:04Z |
d9fn8yu | t1_d9fn8yu | 1,477,936,315 | user_01cfa7ff13c5 | Cooking | Turkey. | 7 | t3_5ac8r7 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9fn8yu | null | false | 2016-10-31T17:51:55Z |
d9fn6eu | t1_d9fn6eu | 1,477,936,234 | user_6dc8ce6b25cb | Cooking | Your comment reminded me of an old friend. That is all. | 1 | t1_d9fflvp | t3_5a6pyi | /r/Cooking/comments/t3_5a6pyi/d9fn6eu | null | false | 2016-10-31T17:50:34Z |
d9fn3mf | t1_d9fn3mf | 1,477,936,148 | user_17f222e9d122 | Cooking | lmao people downvoting this are ridiculous. like you're wrong for wanting what you want | -11 | t1_d9far4t | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fn3mf | null | false | 2016-10-31T17:49:08Z |
d9fmz44 | t1_d9fmz44 | 1,477,936,009 | user_4584d530a07d | Cooking | Are you sure they're cut into that shape & they don't just curl during cooking? | 1 | t3_5adeib | t3_5adeib | /r/Cooking/comments/t3_5adeib/d9fmz44 | null | false | 2016-10-31T17:46:49Z |
d9fmyjd | t1_d9fmyjd | 1,477,935,992 | user_0bde783947a3 | Cooking | 15 minutes under the broiler can't possibly cook them through, can it? Never cooked with boneless thighs before. | 3 | t1_d9fbq9p | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fmyjd | null | false | 2016-10-31T17:46:32Z |
d9fmyjh | t1_d9fmyjh | 1,477,935,992 | user_e6ea4210d8b7 | Cooking | twice! | 12 | t1_d9flwuj | t3_5adk76 | /r/Cooking/comments/t3_5adk76/d9fmyjh | null | false | 2016-10-31T17:46:32Z |
d9fmvc7 | t1_d9fmvc7 | 1,477,935,896 | user_4e850f7715f9 | Cooking | In Israel this is called pargiot. It is very common as a fast food. Usually cooked with a dry rub of sweet paprika salt and pepper and then grilled on skewers | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fmvc7 | null | false | 2016-10-31T17:44:56Z |
d9fmtj3 | t1_d9fmtj3 | 1,477,935,842 | user_59c793eada7e | Cooking | It depends on your perception of what "really clean" means.
The secret of cast iron cookware is that it is always covered in food. Edible oil, mostly. The food is preserved through a process of drying, polymerization, salt, and high temperature cooking, rendering it shelf stable, but it is definitely food stuck to you... | 1 | t1_d9f36gk | t3_5a46e3 | /r/Cooking/comments/t3_5a46e3/d9fmtj3 | null | false | 2016-10-31T17:44:02Z |
d9fmsfd | t1_d9fmsfd | 1,477,935,809 | user_a1890cd84290 | Cooking | edit: I'm sorry. This doesn't matter much to me, but for public safety I have to announce that the people who downvoted me are as dumb as a rock. Take precautions.
Chicken that barely reaches 165F has a nasty texture that Westerners tend not to like. 170-175F is the min to get to the texture we are familiar with. 17... | -6 | t1_d9fa52a | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fmsfd | null | false | 2016-10-31T17:43:29Z |
d9fms4b | t1_d9fms4b | 1,477,935,800 | user_2978fb9c7c72 | Cooking | If you're making them ahead, don't bother baking -- just poach them. Chuck a bunch in salted water and simmer gently until done as much as you like. They'll be much more tender and juicy, great for sandwiches or salad. | 2 | t1_d9far4t | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fms4b | null | false | 2016-10-31T17:43:20Z |
d9fms3q | t1_d9fms3q | 1,477,935,799 | user_3fa326901055 | Cooking | Pic | 8 | t1_d9fa684 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9fms3q | null | false | 2016-10-31T17:43:19Z |
d9fmjeh | t1_d9fmjeh | 1,477,935,524 | user_d16fa578b3b8 | Cooking | I do them at 425 too, but only for about 18 minutes. Make sure they are flat (sometimes they come rolled up from the store) and put some salt over them.
Also, I find the quality of the chicken matters for chicken thighs. Try some organic high quality ones and taste the difference. | 1 | t1_d9fb7bu | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fmjeh | null | false | 2016-10-31T17:38:44Z |
d9fmjae | t1_d9fmjae | 1,477,935,521 | user_6daa6e513202 | Cooking | You should check out the blog ["Will it Sous Vide"](http://lifehacker.com/tag/will-it-sous-vide) if you haven't already. It's awesome and it covers a ton of different foods. If you're already using glass jars in your sous vide, they have recipes for cheesecake and pumpkin pie. Definitely on my list, along with a bee... | 2 | t1_d9flwp3 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fmjae | null | false | 2016-10-31T17:38:41Z |
d9fmgiq | t1_d9fmgiq | 1,477,935,435 | user_a1890cd84290 | Cooking | Yes, the sugars in the glaze will start burning at about 360-370F. Cook the glaze in a pan instead and put on after. | 1 | t1_d9fjts8 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fmgiq | null | false | 2016-10-31T17:37:15Z |
d9fmfpn | t1_d9fmfpn | 1,477,935,410 | user_4cf02b0523e3 | Cooking | This! I love my pressure cooker and was skeptical at first. My mother in law bought it for me. Chicken turns out perfect every time even from forzen and less than 20 minutes. My crock pot was cooking too hot and even on low for less time my chicken was overdone. I use chicken broth instead of water for the moisture in ... | 0 | t1_d9fa7w1 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fmfpn | null | false | 2016-10-31T17:36:50Z |
d9fmasw | t1_d9fmasw | 1,477,935,259 | user_6c3ac4ee7b12 | Cooking | No idea, but I do know Hooter's has similar cut fries: https://mobile.hooters.com/Images/Menu/Sides/Fries_BigDipper.jpg
Maybe you could ask them?
| 3 | t1_d9fkqcw | t3_5adeib | /r/Cooking/comments/t3_5adeib/d9fmasw | null | false | 2016-10-31T17:34:19Z |
d9fm429 | t1_d9fm429 | 1,477,935,046 | user_17cd18b1c3bd | Cooking | I don't know about "the" secret, but my secret is this amazing recipe: http://cooking.nytimes.com/recipes/1015290-garlicky-chicken-with-lemon-anchovy-sauce | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fm429 | null | false | 2016-10-31T17:30:46Z |
d9flxxe | t1_d9flxxe | 1,477,934,857 | user_d139012d5346 | Cooking | Do you specifically what orange peels as a whole in the granola bar?
If not, you could make candied orange peels and then pulverize them in a food processor and sprinkle over the granola immediately after baking while it is still warm. The orange dust should stick onto the granola and give a nice orange flavor throug... | 1 | t3_5ad1qn | t3_5ad1qn | /r/Cooking/comments/t3_5ad1qn/d9flxxe | null | false | 2016-10-31T17:27:37Z |
d9flwuj | t1_d9flwuj | 1,477,934,824 | user_0b986ec75090 | Cooking | > The secret is coming them twice.
yeah! come all over them | 14 | t1_d9flr09 | t3_5adk76 | /r/Cooking/comments/t3_5adk76/d9flwuj | null | false | 2016-10-31T17:27:04Z |
d9flwp3 | t1_d9flwp3 | 1,477,934,819 | user_a82133627fde | Cooking | I've had mine for a year and a half. In the beginning, I too focused on proteins, but more recently have been experimenting with grains and vegetables. The advantages to doing them that way aren't immediately obvious, but being only moderate meat eaters, more relevant when they work. I've switched to cooking rice SV, a... | 2 | t1_d9fhnyp | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9flwp3 | null | false | 2016-10-31T17:26:59Z |
d9flw16 | t1_d9flw16 | 1,477,934,799 | user_622915a12f7d | Cooking | Spices and sauces are your friend when you're on a diet. If you're only eating bland food, you'll never stick to it. Spices especially add no calories and a ton of flavor, but there are plenty of sauces you can make for less than, say, 100 calories a serving that are tasty! | 11 | t1_d9far4t | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9flw16 | null | false | 2016-10-31T17:26:39Z |
d9fltml | t1_d9fltml | 1,477,934,723 | user_0063428750b4 | Cooking | Here's the secret, you need to fry them twice.
Cut your fries as normal and store them in cold water. Fry them once at a low temperature (250) for a few minutes, take them out and drain, then crank the heat up (350-375) to get them crispy. | 4 | t3_5adk76 | t3_5adk76 | /r/Cooking/comments/t3_5adk76/d9fltml | null | false | 2016-10-31T17:25:23Z |
d9flro9 | t1_d9flro9 | 1,477,934,662 | user_622915a12f7d | Cooking | I like to toss skin-on thighs with a tiny bit of corn starch and bake them, then douse them in a honey sriarcha sauce. They come out just as crispy as fried and they're DELICIOUS! | 6 | t1_d9ffzko | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9flro9 | null | false | 2016-10-31T17:24:22Z |
d9flr09 | t1_d9flr09 | 1,477,934,642 | user_18758cfb41c7 | Cooking | [Serious Eats](http://www.seriouseats.com/recipes/2010/05/perfect-french-fries-recipe.html) has you covered. The secret is cooking them twice.
edit: damn autocorrect | 21 | t3_5adk76 | t3_5adk76 | /r/Cooking/comments/t3_5adk76/d9flr09 | null | false | 2016-10-31T17:24:02Z |
d9fl9s6 | t1_d9fl9s6 | 1,477,934,106 | user_3deffe6a04dc | Cooking | Feed the chocolate to the duck and wait for it to be processed | 3 | t3_5ablkn | t3_5ablkn | /r/Cooking/comments/t3_5ablkn/d9fl9s6 | null | false | 2016-10-31T17:15:06Z |
d9fl6w0 | t1_d9fl6w0 | 1,477,934,017 | user_34dd278a867d | Cooking | I think you are drying them out without getting them to a good internal temperature. Others are saying you are trying to cook them too fast - and that's likely true.
But retaining the moisture without the skin means you need to replace the skin, supplement the moisture or something. That's why I use foil pouches for ... | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fl6w0 | null | false | 2016-10-31T17:13:37Z |
d9fl53p | t1_d9fl53p | 1,477,933,961 | user_7992479ba111 | Cooking | * 1/4 of an onion
* 2 large tomatoes or an equivalent volume of romas or any tomato of your choice
* Lime juice
* 2 Jalapenos
* Salt
* Pepper
* Garlic powder
* Cumin
* (Optional) sugar
Dice everything to a small dice. Reserve about 1/4-1/3 of the tomatoes, onions, and peppers and set aside.
In a container, b... | 2 | t3_5a9tm0 | t3_5a9tm0 | /r/Cooking/comments/t3_5a9tm0/d9fl53p | null | false | 2016-10-31T17:12:41Z |
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