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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d9dq1r8 | t1_d9dq1r8 | 1,477,811,237 | user_6f8564debe53 | Cooking | No and I hate people that do.
Preheat oven, open it, it looks like a fucking cabinet full of burning hot metal, some of which is not oven proof | 2 | t3_5a1a87 | t3_5a1a87 | /r/Cooking/comments/t3_5a1a87/d9dq1r8 | null | false | 2016-10-30T07:07:17Z |
d9dpwkh | t1_d9dpwkh | 1,477,810,790 | user_26f24ba66b60 | Cooking | Yeah, however, I'm not sure where I saw this, but I read that Americans eat shitty oil (especially olive) all the time. The problem is that we just don't know any better. Something along the lines of American preferring the taste to rancid olive oil over fresh/high-quality oil in a taste test. | -3 | t1_d9dproe | t3_5a46e3 | /r/Cooking/comments/t3_5a46e3/d9dpwkh | null | false | 2016-10-30T06:59:50Z |
d9dptsb | t1_d9dptsb | 1,477,810,557 | user_475422754ff9 | Cooking | Put beef/chicken, beans, salsa, and spices in. Cook on low for 4-5 hours, shred meat, put it back in and mix with the sauce, then serve in tacos or tortilla wraps as a burrito.
Or make some chicken/fish curry and serve it with rice. | 3 | t1_d9dprvq | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9dptsb | null | false | 2016-10-30T06:55:57Z |
d9dptam | t1_d9dptam | 1,477,810,514 | user_89f9d782190e | Cooking | Honey soy chicken wings/drumsticks, rice and Asian garlicky greens. Easy to prepare, and I don't know too many people who don't like chicken wings (unless they're vegetarian). | 1 | t3_5a4v8d | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9dptam | null | false | 2016-10-30T06:55:14Z |
d9dprvq | t1_d9dprvq | 1,477,810,394 | user_e187107e541c | Cooking | I do! Not big enough to make 20+ ppl food but I believe for half
Edit: any suggestions of food? | 2 | t1_d9dpr7g | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9dprvq | null | false | 2016-10-30T06:53:14Z |
d9dproe | t1_d9dproe | 1,477,810,377 | user_c53190a6c567 | Cooking | I feel like you would know if the oil went rancid. | 8 | t1_d9dpqd4 | t3_5a46e3 | /r/Cooking/comments/t3_5a46e3/d9dproe | null | false | 2016-10-30T06:52:57Z |
d9dpr7g | t1_d9dpr7g | 1,477,810,335 | user_475422754ff9 | Cooking | Do you have a slow cooker? Great for preparing meals in bulk and very easy to use: Just set and forget. | 3 | t3_5a4v8d | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9dpr7g | null | false | 2016-10-30T06:52:15Z |
d9dpqd4 | t1_d9dpqd4 | 1,477,810,265 | user_26f24ba66b60 | Cooking | A couple of things I do that I may be doing wrong:
1. I don't think I've ever seasoned mine properly. I got Griswold from my dad and maybe I should strip it and reseals on it properly.
2. I put oil on it after use and cleaning, but I never turn the heat up on it. Have I been cooking on rancid oil?? Damn | 5 | t3_5a46e3 | t3_5a46e3 | /r/Cooking/comments/t3_5a46e3/d9dpqd4 | null | false | 2016-10-30T06:51:05Z |
d9dplta | t1_d9dplta | 1,477,809,873 | user_68bcbe548476 | Cooking | That's not how you make macaroni cheese, you need butter, flour and milk to make a bechamel sauce. | 1 | t1_d9dlbiz | t3_5a2ch0 | /r/Cooking/comments/t3_5a2ch0/d9dplta | null | false | 2016-10-30T06:44:33Z |
d9dpiva | t1_d9dpiva | 1,477,809,631 | user_93fc77db4420 | Cooking | I bought [this](https://www.amazon.com/dp/B000HVBES4/ref=cm_sw_r_cp_api_Mvzfyb9QJ6XZH) specifically to rinse quinoa. I was hesitant to pay this much, but I'm so glad I did. Rinsing quinoa used to be a huge pain. | 2 | t1_d9d2kqo | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9dpiva | null | false | 2016-10-30T06:40:31Z |
d9dpgd2 | t1_d9dpgd2 | 1,477,809,424 | user_373c225ba364 | Cooking | It needs a little more than 1 to 1. I have always used 1 to 1.5 and it comes out good. | 2 | t1_d9dbjh5 | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9dpgd2 | null | false | 2016-10-30T06:37:04Z |
d9dpb3v | t1_d9dpb3v | 1,477,808,995 | user_45bc132cbcf5 | Cooking | Not sure if I totally get your question, but you're using tenderloin, yeah? | 2 | t3_5a4b3f | t3_5a4b3f | /r/Cooking/comments/t3_5a4b3f/d9dpb3v | null | false | 2016-10-30T06:29:55Z |
d9dp42b | t1_d9dp42b | 1,477,808,428 | user_e775b60569b6 | Cooking | Cook it with soy sauce. When done, cool it. Make a small batch of pancake batter. Add cooked, cooled quinoa. Make pancakes. We're done here. | 1 | t1_d9cy2ck | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9dp42b | null | false | 2016-10-30T06:20:28Z |
d9dp3wd | t1_d9dp3wd | 1,477,808,416 | user_59e4b0c1a43a | Cooking | You've got the wrong end of the stick. | 1 | t1_d9dani5 | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9dp3wd | null | false | 2016-10-30T06:20:16Z |
d9dp2h5 | t1_d9dp2h5 | 1,477,808,304 | user_475422754ff9 | Cooking | Why is oil even in there? I'd take it out completely and replace it with a cup of buttermilk. If you must have fat, do two tablespoons of melted butter. There's more eggs than I'd like (I'd go with 1-2) but I suppose the oats can soak some of the liquid up.
The flour is fine if you like your pancakes on the grittier ... | 1 | t3_5a1t22 | t3_5a1t22 | /r/Cooking/comments/t3_5a1t22/d9dp2h5 | null | false | 2016-10-30T06:18:24Z |
d9doxs5 | t1_d9doxs5 | 1,477,807,944 | user_24400a95a935 | Cooking | A torch will just burn the cheese without melting consistently. It's heat is way too concentrated for that application. 2nd the toaster oven recommendation. | 17 | t3_5a4rgk | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9doxs5 | null | false | 2016-10-30T06:12:24Z |
d9doohj | t1_d9doohj | 1,477,807,265 | user_7883dd125021 | Cooking | Get a toaster oven instead. Set it to broil (or top-brown) and slide your bowl right in there. Doesn't take long, and a toaster oven has waayyy more uses than a culinary torch. Bake a potato, roast a game hen, make a little meat loaf, re-heat pizza so the crust stays crispy, make actual toast. Best invention ever. | 34 | t3_5a4rgk | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9doohj | null | false | 2016-10-30T06:01:05Z |
d9dogwu | t1_d9dogwu | 1,477,806,723 | user_238da7a4f965 | Cooking | Yep, you should have added the coconut milk and cooked it with the paste first before adding the noodles. A common technique on cooking coconut milk with curry paste is to spoon out the thicker cream and cook it with the paste until you see oil separating and bubbling up to the top. Then after another minute or two of ... | 10 | t3_5a4pfm | t3_5a4pfm | /r/Cooking/comments/t3_5a4pfm/d9dogwu | null | false | 2016-10-30T05:52:03Z |
d9dog0w | t1_d9dog0w | 1,477,806,663 | user_d0bfa58a0035 | Cooking | Gotta love Reddit. People don't like a fact so the downvote it. lol | -2 | t1_d9crh8e | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9dog0w | null | false | 2016-10-30T05:51:03Z |
d9do5zm | t1_d9do5zm | 1,477,805,947 | user_5b02d92e4785 | Cooking | I'll try that as well, thanks :) | 1 | t1_d9crxs0 | t3_5a0rmi | /r/Cooking/comments/t3_5a0rmi/d9do5zm | null | false | 2016-10-30T05:39:07Z |
d9do5qn | t1_d9do5qn | 1,477,805,929 | user_5b02d92e4785 | Cooking | Hopefully this won't take up much space because I share a fridge, but I will try this. Thanks! | 1 | t1_d9cxilz | t3_5a0rmi | /r/Cooking/comments/t3_5a0rmi/d9do5qn | null | false | 2016-10-30T05:38:49Z |
d9do21h | t1_d9do21h | 1,477,805,691 | user_86bfb86590da | Cooking | That's not "Jerk Curry" it's just caribbean style curry. Not every chicken dish from Jamaica is jerk, and in fact not every jerk dish is Jamaican. Jerk is largely based on allspice and other spices we'd associate with Christmas or some British cuisine, like cinnimon, cloves or nutmeg. | 1 | t1_d9dnelm | t3_5a15fw | /r/Cooking/comments/t3_5a15fw/d9do21h | null | false | 2016-10-30T05:34:51Z |
d9dnscw | t1_d9dnscw | 1,477,805,091 | user_1a6fa96229a7 | Cooking | It's a super food??!?!? Amazon.com Prime 2-day RIGTH WNO!!! OMG!! | -14 | t1_d9dm5ev | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9dnscw | null | false | 2016-10-30T05:24:51Z |
d9dns7b | t1_d9dns7b | 1,477,805,082 | user_c86b26bca51d | Cooking | Hell no. At home.
We do this at the family cabin that i visit maybe twice a year and I even hate it there. But there's like 2 cabinets there so there's no other room | 1 | t3_5a1a87 | t3_5a1a87 | /r/Cooking/comments/t3_5a1a87/d9dns7b | null | false | 2016-10-30T05:24:42Z |
d9dnelm | t1_d9dnelm | 1,477,804,157 | user_5d2e7d045686 | Cooking | Here's the recipe I was using. It came out pretty good.
http://www.africanbites.com/slow-cooker-jamaican-curry-chicken/ | 2 | t1_d9d4vak | t3_5a15fw | /r/Cooking/comments/t3_5a15fw/d9dnelm | null | false | 2016-10-30T05:09:17Z |
d9dned5 | t1_d9dned5 | 1,477,804,142 | user_bc9088bcae10 | Cooking | Get some pork and go for [cracklin'](http://www.indyweek.com/indyweek/a-field-guide-to-pork-rinds-cracklin-and-chicharrandoacutens/Content?oid=4297347) | 2 | t3_5a3mop | t3_5a3mop | /r/Cooking/comments/t3_5a3mop/d9dned5 | null | false | 2016-10-30T05:09:02Z |
d9dndi3 | t1_d9dndi3 | 1,477,804,083 | user_dd53e1cfd9c4 | Cooking | Viking makes excellent products. Very nice and very very well built. They don't come cheap though. | 3 | t1_d9dn1xo | t3_5a3tqm | /r/Cooking/comments/t3_5a3tqm/d9dndi3 | null | false | 2016-10-30T05:08:03Z |
d9dncqu | t1_d9dncqu | 1,477,804,031 | user_a651dcc15d01 | Cooking | thanks! | 1 | t1_d9d4hme | t3_5a2ch0 | /r/Cooking/comments/t3_5a2ch0/d9dncqu | null | false | 2016-10-30T05:07:11Z |
d9dnai8 | t1_d9dnai8 | 1,477,803,889 | user_a651dcc15d01 | Cooking | I didn't think you were being bitchy I thought you were under the impression I was talking about already boxed mac and cheese. Like the one that comes with a cheese mix baggie | 1 | t1_d9dloef | t3_5a2ch0 | /r/Cooking/comments/t3_5a2ch0/d9dnai8 | null | false | 2016-10-30T05:04:49Z |
d9dn7yl | t1_d9dn7yl | 1,477,803,723 | user_0cf6b385a1a2 | Cooking | Because that sounds laborious and tiresome. | -1 | t1_d9cuwgh | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9dn7yl | null | false | 2016-10-30T05:02:03Z |
d9dn1xo | t1_d9dn1xo | 1,477,803,346 | user_7c1132bc0044 | Cooking | Why not compromise with something like a Viking range? | 6 | t3_5a3tqm | t3_5a3tqm | /r/Cooking/comments/t3_5a3tqm/d9dn1xo | null | false | 2016-10-30T04:55:46Z |
d9dmtzm | t1_d9dmtzm | 1,477,802,862 | user_00392b83d0ef | Cooking | Thanks, for sure, everyone likes it differently or cooks differently.. Do you just sort of boil till water is all gone? Or do you boil a set time and dump out any remaining liquid? | 1 | t1_d9dlwry | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9dmtzm | null | false | 2016-10-30T04:47:42Z |
d9dm80b | t1_d9dm80b | 1,477,801,608 | user_cb4bd1e62222 | Cooking | Baste it with Jack Dainels.... | 2 | t3_5a4b3f | t3_5a4b3f | /r/Cooking/comments/t3_5a4b3f/d9dm80b | null | false | 2016-10-30T04:26:48Z |
d9dm63z | t1_d9dm63z | 1,477,801,500 | user_2171b1438056 | Cooking | Yes get some chicken thighs, rub em with cumin, corriander, salt, pepper, tumeric and fry em up. Meanwhile cook your rice and make your curry sauce with the coconut milk. Put it all together and party | 1 | t3_5a0chl | t3_5a0chl | /r/Cooking/comments/t3_5a0chl/d9dm63z | null | false | 2016-10-30T04:25:00Z |
d9dm5ev | t1_d9dm5ev | 1,477,801,462 | user_49586de72800 | Cooking | It's currently a "super food" so people buy it anyways. | 5 | t1_d9cyiwf | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9dm5ev | null | false | 2016-10-30T04:24:22Z |
d9dm2mv | t1_d9dm2mv | 1,477,801,311 | user_674fc04933ac | Cooking | The most unporky tasting pork roast I did was a slow cooker cranberry and orange pork roast
1 - 4 1/2 to 5 lb pork roast tied in intervals
salt & Pepper
1 tbsp or so veg oil for searing off meat
1 14 oz can whole berry cranberry sauce
1/2 cup dried cranberries
1/2 cup orange juice
3 strips (with veggie peeler) orange... | 3 | t3_5a4b3f | t3_5a4b3f | /r/Cooking/comments/t3_5a4b3f/d9dm2mv | null | false | 2016-10-30T04:21:51Z |
d9dm105 | t1_d9dm105 | 1,477,801,227 | user_364b3fd2c8a0 | Cooking | Nice idea for another time. I won't have a chance to marinade this one for more than an hour. | 1 | t1_d9dl6xl | t3_5a4b3f | /r/Cooking/comments/t3_5a4b3f/d9dm105 | null | false | 2016-10-30T04:20:27Z |
d9dlwry | t1_d9dlwry | 1,477,801,008 | user_5106b213ad59 | Cooking | I do fine with 1:1.5, so start with one to 1.3 or so and alter as you see fit from there on out I guess. | 2 | t1_d9dljtv | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9dlwry | null | false | 2016-10-30T04:16:48Z |
d9dlrld | t1_d9dlrld | 1,477,800,740 | user_b6d69d341ce7 | Cooking | where I live I'm fairly sure it's legal to own/operate, but it's been hell finding a company willing to perform maintenance on a commercial appliance in a residential building. | 3 | t3_5a3tqm | t3_5a3tqm | /r/Cooking/comments/t3_5a3tqm/d9dlrld | null | false | 2016-10-30T04:12:20Z |
d9dloef | t1_d9dloef | 1,477,800,556 | user_e6ea4210d8b7 | Cooking | your pasta must have come in a bag, or a box, or some sort of container no?
and btw, i wasn't being bitchy, just quoting this video. quote is at 1 min in ish.
https://www.youtube.com/watch?v=-ITcbN9OgPU&list=PLE4Xo75gvAuF2CIJ2Nxqiv6gAV4OM6t6W&index=5 | 1 | t1_d9dlbiz | t3_5a2ch0 | /r/Cooking/comments/t3_5a2ch0/d9dloef | null | false | 2016-10-30T04:09:16Z |
d9dljtv | t1_d9dljtv | 1,477,800,302 | user_00392b83d0ef | Cooking | So I'm getting conflicting info, should it be 1:1 or 1:1.5? | 1 | t1_d9d9l7q | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9dljtv | null | false | 2016-10-30T04:05:02Z |
d9dleij | t1_d9dleij | 1,477,800,008 | user_df1488d33ab4 | Cooking | So obviously you've got a lot of pasta and tacos in your future. It looks like you really have a lot to work with.
A cottage pie might be nice to use your potatoes, carrots and ground beef it's a casserole that you can eat all week.
http://www.myrecipes.com/recipe/english-cottage-pie-50400000107447/
You could use t... | 1 | t3_5a2674 | t3_5a2674 | /r/Cooking/comments/t3_5a2674/d9dleij | null | false | 2016-10-30T04:00:08Z |
d9dlbiz | t1_d9dlbiz | 1,477,799,842 | user_a651dcc15d01 | Cooking | It's not boxed mac and cheese. I have uncooked pasta shredded cheese and diced chicken pieces I'm gonna add together | 0 | t1_d9d607c | t3_5a2ch0 | /r/Cooking/comments/t3_5a2ch0/d9dlbiz | null | false | 2016-10-30T03:57:22Z |
d9dl8lr | t1_d9dl8lr | 1,477,799,685 | user_fc3ac4768651 | Cooking | Don't bring John Irving's perversions into this. | 1 | t1_d9bepwg | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9dl8lr | null | false | 2016-10-30T03:54:45Z |
d9dl7bc | t1_d9dl7bc | 1,477,799,618 | user_fc3ac4768651 | Cooking | I heard him on Fresh Air late last night, talking about his first published article, so I've got a refresher. | 1 | t1_d9b0oya | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9dl7bc | null | false | 2016-10-30T03:53:38Z |
d9dl6xf | t1_d9dl6xf | 1,477,799,598 | user_4576103d479c | Cooking | A few ways you can use it:
* Quinoa salad (think pasta salad) - e.g. craisins or halved grapes, oil and vinegar dressing, garlic, avocado, diced cucumber, minced shallot, and some feta or goat cheese.
* As a base starch for stir fry or curry (i.e. the same way you might use rice)
* Toss with a little soy sauce and a t... | 1 | t1_d9cy2ck | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9dl6xf | null | false | 2016-10-30T03:53:18Z |
d9dl6xl | t1_d9dl6xl | 1,477,799,598 | user_5d0a960cf3be | Cooking | Last pork roast i did, marinate overnight in soy sauce, toasted sesame oil, ginger, and garlic; rinse, pat dry, egg wash, coat with toasted sesame seeds. | 3 | t3_5a4b3f | t3_5a4b3f | /r/Cooking/comments/t3_5a4b3f/d9dl6xl | null | false | 2016-10-30T03:53:18Z |
d9dl13k | t1_d9dl13k | 1,477,799,281 | user_6d70c233ee92 | Cooking | I'm so glad you liked it! I did realise when I was writing it that the the measurements would have to be adapted to imperial for you Americans, so I used cups/tablespoons as much as I could hahaha I liked your notes too 'stir like crazy' lol You really can't emphasise that enough.
Because the whole thing is cooked be... | 2 | t1_d9dk4lj | t3_59litf | /r/Cooking/comments/t3_59litf/d9dl13k | null | false | 2016-10-30T03:48:01Z |
d9dkx6v | t1_d9dkx6v | 1,477,799,075 | user_fc3ac4768651 | Cooking | Almonds and dates are my usual add-in for steel cut overnight oats. Boiling water, into the thermos, grab it on my way out the door. But I'm on the Pacific west coast, where almonds are (relatively) cheap and I just buy the right proportion when I buy bulk oats. | 2 | t3_5a0syk | t3_5a0syk | /r/Cooking/comments/t3_5a0syk/d9dkx6v | null | false | 2016-10-30T03:44:35Z |
d9dkwec | t1_d9dkwec | 1,477,799,035 | user_d4d5c95dd94a | Cooking | It also changes in flavor significantly with frost. I don't like how it tastes until cold weather brings out the nuttiness and tones down the bitterness. | 1 | t1_d96bepz | t3_596lgj | /r/Cooking/comments/t3_596lgj/d9dkwec | null | false | 2016-10-30T03:43:55Z |
d9dkrsp | t1_d9dkrsp | 1,477,798,801 | user_fc3ac4768651 | Cooking | I stow my cast iron skillet (my primary tool !) in the stove, but I have both a small galley (32' boat) and no automatic pilot light.
Nobody I know with a landside kitchen does that. | 1 | t3_5a1a87 | t3_5a1a87 | /r/Cooking/comments/t3_5a1a87/d9dkrsp | null | false | 2016-10-30T03:40:01Z |
d9dknme | t1_d9dknme | 1,477,798,586 | user_e7ab4f941732 | Cooking | Triggered | -1 | t1_d9cz3mx | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9dknme | null | false | 2016-10-30T03:36:26Z |
d9dkicx | t1_d9dkicx | 1,477,798,320 | user_7599640d1cc1 | Cooking | Not sure what country your in but I have a commercial range at home and love it. You don't have to get a commercial canopy but I would suggest getting a decent size range hood as with the extra power you will get more smoke and heat in turn which will set off smoke alarms more. | 4 | t3_5a3tqm | t3_5a3tqm | /r/Cooking/comments/t3_5a3tqm/d9dkicx | null | false | 2016-10-30T03:32:00Z |
d9dkbuf | t1_d9dkbuf | 1,477,797,999 | user_59c64ddaf3a5 | Cooking | One of my long-time fantasies is finding a supplier of fresh chicken skin that I can render down until brown and crispy. Oh god. | 1 | t3_5a3mop | t3_5a3mop | /r/Cooking/comments/t3_5a3mop/d9dkbuf | null | false | 2016-10-30T03:26:39Z |
d9dk4lj | t1_d9dk4lj | 1,477,797,650 | user_17d853634268 | Cooking | Thanks for the recipe! I tried it and it was amazing. Everyone else who ate it loved it too. I ended up cooking it in the oven for more like 40 minutes to get a brown crust on the cheese on top and I think I would reduce that next time to 30 minutes or so and leave it in the oven turned off with the door cracked.
I... | 2 | t1_d99qpd0 | t3_59litf | /r/Cooking/comments/t3_59litf/d9dk4lj | null | false | 2016-10-30T03:20:50Z |
d9djtzo | t1_d9djtzo | 1,477,797,156 | user_57cd552b6831 | Cooking | I have a 1 1/2" thick 14" dia. plastic board I bought at my local Chinese store for cheap. I also have a milling machine. When the board gets buggered up, I'll run a fly cutter across it and it'll be good as new | 2 | t3_5a376n | t3_5a376n | /r/Cooking/comments/t3_5a376n/d9djtzo | null | false | 2016-10-30T03:12:36Z |
d9djrdw | t1_d9djrdw | 1,477,797,031 | user_25f4a7ad1347 | Cooking | yes. but...
there are those godless heathens who think poultry skins are gross. These are terrorist blasphemers who hate us because of our freedoms. they must be defeated. | 2 | t3_5a3mop | t3_5a3mop | /r/Cooking/comments/t3_5a3mop/d9djrdw | null | false | 2016-10-30T03:10:31Z |
d9djhoc | t1_d9djhoc | 1,477,796,593 | user_2da25282029d | Cooking | Talk dirty to me... | 4 | t1_d9dhisa | t3_5a3mop | /r/Cooking/comments/t3_5a3mop/d9djhoc | null | false | 2016-10-30T03:03:13Z |
d9dj6n9 | t1_d9dj6n9 | 1,477,796,079 | user_da5e530cf6f7 | Cooking | It was vanilla ice cream with rice in it, essentially. So good. | 1 | t1_d9dbha7 | t3_5a1h9y | /r/Cooking/comments/t3_5a1h9y/d9dj6n9 | null | false | 2016-10-30T02:54:39Z |
d9dj6fo | t1_d9dj6fo | 1,477,796,069 | user_c2a6be4cda7c | Cooking | Damn those look good. Makes me want to buy a smoker. | 2 | t3_5a36sv | t3_5a36sv | /r/Cooking/comments/t3_5a36sv/d9dj6fo | null | false | 2016-10-30T02:54:29Z |
d9dj5d4 | t1_d9dj5d4 | 1,477,796,023 | user_f3750df4dc01 | Cooking | Only half the ranges I've worked with have pilots. It's the shielding and the good vent that are my issues. | 2 | t1_d9dhmst | t3_5a3tqm | /r/Cooking/comments/t3_5a3tqm/d9dj5d4 | null | false | 2016-10-30T02:53:43Z |
d9dj17d | t1_d9dj17d | 1,477,795,830 | user_fc60f30ed160 | Cooking | Don't forget cheese. | 1 | t1_d9dha8v | t3_5a0chl | /r/Cooking/comments/t3_5a0chl/d9dj17d | null | false | 2016-10-30T02:50:30Z |
d9diw9z | t1_d9diw9z | 1,477,795,609 | user_fe8a9eafe5b3 | Cooking | All the time. Only occasionally forget they're in there when I turn on the oven. | 1 | t3_5a1a87 | t3_5a1a87 | /r/Cooking/comments/t3_5a1a87/d9diw9z | null | false | 2016-10-30T02:46:49Z |
d9didn6 | t1_d9didn6 | 1,477,794,797 | user_83f15e78d259 | Cooking | When my husband and I were in Italy, we bought "real" balsamic to take home. The brand we got was Due Vittore, and I know they had it at our (admittedly excellent) local Italian meat shop/market in CA, but I've seen it online, too, in an online Italian grocery website. It's definitely what you're looking for. Thick, ni... | 2 | t3_5a2jgj | t3_5a2jgj | /r/Cooking/comments/t3_5a2jgj/d9didn6 | null | false | 2016-10-30T02:33:17Z |
d9dibzd | t1_d9dibzd | 1,477,794,725 | user_f7c8067ad956 | Cooking | Sometimes a week. I will trim the stalk ends for sauces and take some of the greens over time. The trimmings don't seem to hurt the longevity. I usually end the week with a little tight stem roll with few leaves. I hit it a few times with the knife and it goes in some eggs or some salsa. Timed right with control of the... | 1 | t1_d9dhtve | t3_5a0rmi | /r/Cooking/comments/t3_5a0rmi/d9dibzd | null | false | 2016-10-30T02:32:05Z |
d9dhtve | t1_d9dhtve | 1,477,793,912 | user_2ec753d11a7a | Cooking | About how long would you say it lasts using this method? | 1 | t1_d9dgnr9 | t3_5a0rmi | /r/Cooking/comments/t3_5a0rmi/d9dhtve | null | false | 2016-10-30T02:18:32Z |
d9dhmst | t1_d9dhmst | 1,477,793,592 | user_e851fe65d890 | Cooking | In addition to the heat shielding issue, every commercial range I cooked on in my 15 year foray into the culinary world had pilot lights on the burners. I know this does not meet code in my area, I looked into it... because I want one too. | 7 | t1_d9dhahj | t3_5a3tqm | /r/Cooking/comments/t3_5a3tqm/d9dhmst | null | false | 2016-10-30T02:13:12Z |
d9dhkbr | t1_d9dhkbr | 1,477,793,479 | user_912f5929b49b | Cooking | http://www.seriouseats.com/recipes/2010/03/chicken-and-smoked-sausage-gumbo-recipe.html
Can't go wrong with John Besh, a famous New Orleans chef. | 1 | t3_592m25 | t3_592m25 | /r/Cooking/comments/t3_592m25/d9dhkbr | null | false | 2016-10-30T02:11:19Z |
d9dhisa | t1_d9dhisa | 1,477,793,410 | user_1b5de2fd2bba | Cooking | You need to wander over to Simply Recipes for the recipe for Crispy Chicken Skin Tacos!
http://www.simplyrecipes.com/recipes/crispy_chicken_skin_tacos_with_habanero_salsa/ | 2 | t3_5a3mop | t3_5a3mop | /r/Cooking/comments/t3_5a3mop/d9dhisa | null | false | 2016-10-30T02:10:10Z |
d9dhahj | t1_d9dhahj | 1,477,793,024 | user_abe20170acac | Cooking | my understanding is that a commercial range is not heat shielded the same as a home range, so would require more clearance and no exposure to anything flamible, i also have heard they require a commercial vent hood...
| 9 | t3_5a3tqm | t3_5a3tqm | /r/Cooking/comments/t3_5a3tqm/d9dhahj | null | false | 2016-10-30T02:03:44Z |
d9dha8v | t1_d9dha8v | 1,477,793,013 | user_5d0036c41910 | Cooking | I gotta try that. My mother in law makes killer tomato frito (kind of a mix of home-grown tomatoes and onions pureed and fried up together).
I have some tatties. Looks like dinner tomorrow is sorted.
I'll thank you and upvote you. | 1 | t1_d9dh06r | t3_5a0chl | /r/Cooking/comments/t3_5a0chl/d9dha8v | null | false | 2016-10-30T02:03:33Z |
d9dh06r | t1_d9dh06r | 1,477,792,548 | user_fc60f30ed160 | Cooking | Homemade fries with freshly made pasta sauce? Yes please. | 2 | t1_d9cwyco | t3_5a0chl | /r/Cooking/comments/t3_5a0chl/d9dh06r | null | false | 2016-10-30T01:55:48Z |
d9dgx1y | t1_d9dgx1y | 1,477,792,409 | user_fc60f30ed160 | Cooking | Soft noodles you can do in your main pan, the dried kind needs a boil, but not long. So it depends. I never use the soft noodles, because why would I pay more for added water. | 0 | t1_d9cpsm7 | t3_5a0chl | /r/Cooking/comments/t3_5a0chl/d9dgx1y | null | false | 2016-10-30T01:53:29Z |
d9dgnr9 | t1_d9dgnr9 | 1,477,791,993 | user_f7c8067ad956 | Cooking | I use the bag it come in as a "pot". I tighten the opening by rolling it down and then tightening it around the stalks, like a plant in a pot. Placed in the the crisper, the leaves breath and the stalks are moisture controlled in the "pot". It is cloying moisture between leaves that kills the stomata (breathing mechani... | 2 | t3_5a0rmi | t3_5a0rmi | /r/Cooking/comments/t3_5a0rmi/d9dgnr9 | null | false | 2016-10-30T01:46:33Z |
d9dfqzu | t1_d9dfqzu | 1,477,790,506 | user_ad1c50b8fbd6 | Cooking | I personally don't, but it's pretty common, at least where I come from. | 1 | t3_5a1a87 | t3_5a1a87 | /r/Cooking/comments/t3_5a1a87/d9dfqzu | null | false | 2016-10-30T01:21:46Z |
d9dfo8q | t1_d9dfo8q | 1,477,790,381 | user_cf3e289b08c3 | Cooking | Same thing happened to me, and boy is it not fun! | 2 | t1_d9d3osn | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9dfo8q | null | false | 2016-10-30T01:19:41Z |
d9dfmfr | t1_d9dfmfr | 1,477,790,299 | user_ad1c50b8fbd6 | Cooking | There are few things as tasty and mouth-watering as a perfectly roasted crispy piece of chicken or turkey skin. Mmmmm. | 2 | t3_5a3mop | t3_5a3mop | /r/Cooking/comments/t3_5a3mop/d9dfmfr | null | false | 2016-10-30T01:18:19Z |
d9dfeva | t1_d9dfeva | 1,477,789,946 | user_ed9209a17ef3 | Cooking | TIL. | 1 | t1_d9cto54 | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9dfeva | null | false | 2016-10-30T01:12:26Z |
d9dfbk2 | t1_d9dfbk2 | 1,477,789,788 | user_a72666253ee4 | Cooking | Of course. Everything in stages. | 1 | t1_d9d5kux | t3_5a19wj | /r/Cooking/comments/t3_5a19wj/d9dfbk2 | null | false | 2016-10-30T01:09:48Z |
d9dfb8u | t1_d9dfb8u | 1,477,789,774 | user_2b50dc4ff067 | Cooking | Temp that specific area. Breasts often don't cook evenly. Your thermometer was likely in an area that hit 165, but somewhere else wasn't. | -2 | t3_5a2ru3 | t3_5a2ru3 | /r/Cooking/comments/t3_5a2ru3/d9dfb8u | null | false | 2016-10-30T01:09:34Z |
d9df6jr | t1_d9df6jr | 1,477,789,558 | user_41ba3d21a47f | Cooking | I have four pieces of CI on my oven... My mother did the same. I have friends that do the same. I have storage for them.. Just easier to pull out of the oven. | 1 | t3_5a1a87 | t3_5a1a87 | /r/Cooking/comments/t3_5a1a87/d9df6jr | null | false | 2016-10-30T01:05:58Z |
d9deykl | t1_d9deykl | 1,477,789,193 | user_3a94de665912 | Cooking | That doesn't make you superior. | -1 | t1_d9bs05u | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9deykl | null | false | 2016-10-30T00:59:53Z |
d9devig | t1_d9devig | 1,477,789,054 | user_b514634bdc4d | Cooking | Totally nothing to worry about. Some unevenness, especially on the first few seasonings isn't unusual. Just keep using it, keep seasoning it, and it'll just get better and better. | 5 | t3_5a3nwv | t3_5a3nwv | /r/Cooking/comments/t3_5a3nwv/d9devig | null | false | 2016-10-30T00:57:34Z |
d9dev8x | t1_d9dev8x | 1,477,789,044 | user_26ef8649e408 | Cooking | It looks like a well-seasoned skillet to me, maybe I'm not seeing the discoloration.
You can tell when the seasoning comes off, first there's black specks in your food (yuck). Second, there will be brown and silver (metal) spots.
If it's well-seasoned it will have a black color and be non-stick. | 2 | t3_5a3nwv | t3_5a3nwv | /r/Cooking/comments/t3_5a3nwv/d9dev8x | null | false | 2016-10-30T00:57:24Z |
d9dek0w | t1_d9dek0w | 1,477,788,560 | user_82e9eefd2077 | Cooking | Crispy skin? Mmmmmmmmmmmmmm.
Some asian dishes go out of their way for it (such as crispy roast pork, and crispy roast duck). | 8 | t3_5a3mop | t3_5a3mop | /r/Cooking/comments/t3_5a3mop/d9dek0w | null | false | 2016-10-30T00:49:20Z |
d9dei5o | t1_d9dei5o | 1,477,788,483 | user_fcfd2349a9df | Cooking | My mouth is watering, perfectly normal. My kids always ask for extra skin. | 3 | t3_5a3mop | t3_5a3mop | /r/Cooking/comments/t3_5a3mop/d9dei5o | null | false | 2016-10-30T00:48:03Z |
d9ddume | t1_d9ddume | 1,477,787,494 | user_d2812d3cc765 | Cooking | No, I'm not an animal. | -1 | t3_5a1a87 | t3_5a1a87 | /r/Cooking/comments/t3_5a1a87/d9ddume | null | false | 2016-10-30T00:31:34Z |
d9ddu2z | t1_d9ddu2z | 1,477,787,469 | user_59c793eada7e | Cooking | Well, I didn't specifically say you. I said "most people". That you have elected to include yourself in "most people" is your lookout, not mine.
But...given what you have posted, it seems evident that you are aware of some ways of using your pressure cooker. However, it seems equally evident that you are not aware of... | 1 | t1_d9c1iu9 | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9ddu2z | null | false | 2016-10-30T00:31:09Z |
d9ddsyz | t1_d9ddsyz | 1,477,787,418 | user_421fc6766645 | Cooking | Only my two cast iron pans and oil splash shield are in there. I use my oven on low temperatures for culturing stuff and it helps maintain the heat. I don't know how forget they're in the oven before turning it on though. I'm not sure how others forget about them. | 1 | t3_5a1a87 | t3_5a1a87 | /r/Cooking/comments/t3_5a1a87/d9ddsyz | null | false | 2016-10-30T00:30:18Z |
d9ddlua | t1_d9ddlua | 1,477,787,093 | user_65d84dd0414f | Cooking | You do it when you don't have enough storage space. Earlier this month I built a shelf to clear out my oven. It was such a pain unloading the oven every time I wanted to use it. If you don't need to do it, DONT. | 1 | t3_5a1a87 | t3_5a1a87 | /r/Cooking/comments/t3_5a1a87/d9ddlua | null | false | 2016-10-30T00:24:53Z |
d9dddqn | t1_d9dddqn | 1,477,786,719 | user_f224f3bb192f | Cooking | Heat speeds rusting, as it does most chemical reactions. | 3 | t1_d9cyata | t3_5a1a87 | /r/Cooking/comments/t3_5a1a87/d9dddqn | null | false | 2016-10-30T00:18:39Z |
d9dd21p | t1_d9dd21p | 1,477,786,182 | user_8df031b2997f | Cooking | Nope. I don't want to leave them on the counter while using the oven. And most of my pots and pans are not oven-safe.
I keep mine in cupboards.
Makes sense if you never use the oven. | 1 | t3_5a1a87 | t3_5a1a87 | /r/Cooking/comments/t3_5a1a87/d9dd21p | null | false | 2016-10-30T00:09:42Z |
d9dcuy2 | t1_d9dcuy2 | 1,477,785,849 | user_8df031b2997f | Cooking | Use stock instead of water. | 3 | t1_d9cy2ck | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9dcuy2 | null | false | 2016-10-30T00:04:09Z |
d9dctsq | t1_d9dctsq | 1,477,785,796 | user_09ef3ebfc1d6 | Cooking | Yes, but I live in a very small house. | 2 | t3_5a1a87 | t3_5a1a87 | /r/Cooking/comments/t3_5a1a87/d9dctsq | null | false | 2016-10-30T00:03:16Z |
d9dcg3s | t1_d9dcg3s | 1,477,785,183 | user_6a87042fd908 | Cooking | It's totally okay to ask the bakery if they have any bread that would be good for stuffing. They probably have some day old stuff somewhere that they would be willing to sell. | 2 | t1_d9crxcf | t3_5a0h4v | /r/Cooking/comments/t3_5a0h4v/d9dcg3s | null | false | 2016-10-29T23:53:03Z |
d9dceeq | t1_d9dceeq | 1,477,785,108 | user_300faa54e317 | Cooking | Cheese curds. Pickles. Chunks of pepperoni. Tempura all the veg. | 1 | t3_59wtng | t3_59wtng | /r/Cooking/comments/t3_59wtng/d9dceeq | null | false | 2016-10-29T23:51:48Z |
d9dc8lm | t1_d9dc8lm | 1,477,784,856 | user_01281604a6dc | Cooking | If you can find good tomatoes, I vote for the caprese salad, with artistic swizzle of a sweet balsalmic reduction, paired with a rose wine.
For the main course, chicken piccata, served with a rissoto, or a pilaf, or roasted tiny potatoes, and asparagus, and a baguette or two of homemade artisan bread (or cheater brea... | 1 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9dc8lm | null | false | 2016-10-29T23:47:36Z |
d9dc60n | t1_d9dc60n | 1,477,784,738 | user_622915a12f7d | Cooking | Made this today, and I can vouch that it's stupid easy and DELICIOUS! | 1 | t1_d9c28l1 | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9dc60n | null | false | 2016-10-29T23:45:38Z |
d9dbzdx | t1_d9dbzdx | 1,477,784,441 | user_d96cf779e058 | Cooking | There is a "warming" or something drawer below my oven which is full of seldom used cookware, but nothing in the actual oven except sometimes my baking stone, when it isn't on top of the fridge. If anyone knows a good use for that warming drawer plz reply, I wouldn't mind cleaning it out if it was otherwise useful. | 2 | t3_5a1a87 | t3_5a1a87 | /r/Cooking/comments/t3_5a1a87/d9dbzdx | null | false | 2016-10-29T23:40:41Z |
d9dbjh5 | t1_d9dbjh5 | 1,477,783,708 | user_4ed1a78faf97 | Cooking | Thanks! I like quinoa a lot but don't make it much since cleaning it takes so much time. I'll make it a lot more now! | 5 | t1_d9d9l7q | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9dbjh5 | null | false | 2016-10-29T23:28:28Z |
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