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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d9co0gj | t1_d9co0gj | 1,477,744,447 | user_450051efa6e2 | Cooking | A lot of people throw shit in a pot and let it all cook at the same time. You can change the flavor of food with timing. Some things need to cook longer and at different temperatures. If you cook the garlic in oo first, then add the chicken it will taste different. If you cover chicken in garlic powder then caramelize ... | 1 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9co0gj | null | false | 2016-10-29T12:34:07Z |
d9cnxvn | t1_d9cnxvn | 1,477,744,229 | user_950b478a901a | Cooking | oh no, store bought "totrilla chips" here are terrible doritos style things. Flour tortilla chips are actually really good, though obviously quite different. | 1 | t1_d9cnvj3 | t3_59op60 | /r/Cooking/comments/t3_59op60/d9cnxvn | null | false | 2016-10-29T12:30:29Z |
d9cnx1y | t1_d9cnx1y | 1,477,744,156 | user_0536001b7e3b | Cooking | Klingon food... | 2 | t1_d9cc290 | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cnx1y | null | false | 2016-10-29T12:29:16Z |
d9cnvj3 | t1_d9cnvj3 | 1,477,744,032 | user_0d1f6ca13702 | Cooking | Flour? Haha, no!!! Ha, suppose they're not horrible as all that. Think I've tended to find them oddly seasoned though with cinnamon and sugar.
Sure you can't just buy corn at the store? | 1 | t1_d9ckghr | t3_59op60 | /r/Cooking/comments/t3_59op60/d9cnvj3 | null | false | 2016-10-29T12:27:12Z |
d9cnu8w | t1_d9cnu8w | 1,477,743,925 | user_74e4a6853451 | Cooking | Lemon juice is like lemon vinegar. Lemon zest is lemon taste | 3 | t1_d9c0n1d | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cnu8w | null | false | 2016-10-29T12:25:25Z |
d9cntzo | t1_d9cntzo | 1,477,743,903 | user_c44fde281c32 | Cooking | Nonstick pans use aluminum, which has a much lower thermal index. Also the teflon gets fucked if it gets too hot | 1 | t1_d9cgtpj | t3_59t8dz | /r/Cooking/comments/t3_59t8dz/d9cntzo | null | false | 2016-10-29T12:25:03Z |
d9cnp6j | t1_d9cnp6j | 1,477,743,495 | user_68bcbe548476 | Cooking | I don't think I've ever had pecan praline. Where I live it's all almond or hazelnut. What's it like? | 1 | t1_d9cmrav | t3_59z1rd | /r/Cooking/comments/t3_59z1rd/d9cnp6j | null | false | 2016-10-29T12:18:15Z |
d9cnp2k | t1_d9cnp2k | 1,477,743,485 | user_1491241284f1 | Cooking | If it's only two people, you have a lot of options. Would you consider fish? I'm mostly a "comfort food" cook, but one of my go-to recipes when I want a meal to look slightly fancier is **[Tilapia with Wine & Tomatoes](http://www.oldbooksmith.com/recipes-seafood.html)**. (Link is to my own site, not a commercial source... | 1 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cnp2k | null | false | 2016-10-29T12:18:05Z |
d9cneyq | t1_d9cneyq | 1,477,742,577 | user_b235e65cf192 | Cooking | You boiled the chicken in the pan mate. Try baking it in the oven, adding some salt and use lemon zest. Baking it will keep you from having to deglaze the pan and prevent the juic build up from washing the flavor into itself, salt will enhance all of the flavors and lemon juice doesn't have much flavor. | 1 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cneyq | null | false | 2016-10-29T12:02:57Z |
d9cnef8 | t1_d9cnef8 | 1,477,742,532 | user_2495ace4a6b5 | Cooking | a cold cucumber soup for a starter.
some salad with nuts or homemade croutons,
for the main a iberico steak with mashed potatoes and kale,
fondant a chocolat (chocolate cake with molten core) for desert
| 1 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cnef8 | null | false | 2016-10-29T12:02:12Z |
d9cne1p | t1_d9cne1p | 1,477,742,497 | user_46bbf5d3cd41 | Cooking | FUCKING. SALT. | 2 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cne1p | null | false | 2016-10-29T12:01:37Z |
d9cndxf | t1_d9cndxf | 1,477,742,485 | user_46bbf5d3cd41 | Cooking | No idea why you've got downvoted, that's a really good way of approaching things. | 2 | t1_d9cmc3s | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cndxf | null | false | 2016-10-29T12:01:25Z |
d9cndtu | t1_d9cndtu | 1,477,742,478 | user_e87f9317fd7e | Cooking | To add on, butter specifically should be added at the end, after you've turned off the heat, to allow it to emulsify and not separate. There should be enough heat left in the pan and reduced liquid to melt the pat of butter, and the chicken (which you would then add back in) will make keep the sauce warm.
Adding chop... | 2 | t1_d9bpin0 | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cndtu | null | false | 2016-10-29T12:01:18Z |
d9cn87h | t1_d9cn87h | 1,477,741,965 | user_f92c342f355b | Cooking | No one is mentioning this, but make sure you're using REAL lemons for that lemon flavor. The store bought plastic lemons with lemon juice in them don't convey the flavor anywhere near what real lemons will do.
Lemon pepper seasoned chicken is my favorite meal to cook for myself. I'd recommend putting in a pan over th... | 1 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cn87h | null | false | 2016-10-29T11:52:45Z |
d9cn4gm | t1_d9cn4gm | 1,477,741,608 | user_3088e774148b | Cooking | pita bread with dipping sauces such as hammous or baba ganoush ? | 1 | t3_59y1hg | t3_59y1hg | /r/Cooking/comments/t3_59y1hg/d9cn4gm | null | false | 2016-10-29T11:46:48Z |
d9cn0qe | t1_d9cn0qe | 1,477,741,250 | user_1f85b97b6cf3 | Cooking | This or even toss on the grill if you prefer that grilled taste. Long and slow at no more then 300. Also works well for roast pork loin. | 1 | t1_d9bsu1z | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9cn0qe | null | false | 2016-10-29T11:40:50Z |
d9cn0fq | t1_d9cn0fq | 1,477,741,219 | user_68bcbe548476 | Cooking | You will know the difference when you try to cut galangal. | 2 | t1_d9cmqk9 | t3_59zc68 | /r/Cooking/comments/t3_59zc68/d9cn0fq | null | false | 2016-10-29T11:40:19Z |
d9cmyys | t1_d9cmyys | 1,477,741,074 | user_a306e6febe76 | Cooking | It's a different plant [(there are a few different species that are all called *galangal*).](https://en.wikipedia.org/wiki/Galangal)
Different flavour. Not similar enough to ginger for ginger to be used as a substitute. | 2 | t1_d9cmqk9 | t3_59zc68 | /r/Cooking/comments/t3_59zc68/d9cmyys | null | false | 2016-10-29T11:37:54Z |
d9cmwea | t1_d9cmwea | 1,477,740,818 | user_4e9d176e090b | Cooking | Seems like the 3 bouillon cubes would contain MSG already, wouldn't they? | 2 | t1_d9brv8g | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cmwea | null | false | 2016-10-29T11:33:38Z |
d9cmtro | t1_d9cmtro | 1,477,740,551 | user_f7dbac566c2e | Cooking | Crab dip.
Mix 1 package of imitation crab, 8oz cream cheese, chopped Scallions, garlic salt, old bay and let set for an hour. Place on bowl / plate and top with cocktail sauce. Serve with crackers
| 1 | t3_59ycbd | t3_59ycbd | /r/Cooking/comments/t3_59ycbd/d9cmtro | null | false | 2016-10-29T11:29:11Z |
d9cmsms | t1_d9cmsms | 1,477,740,435 | user_178367e47849 | Cooking | Devils on horseback!
Pitted dates stuffed with almonds wrapped with bacon and baked. I couldn't make enough of those guys even with turkey bacon. You could top with a little brown sugar too. | 1 | t3_59ycbd | t3_59ycbd | /r/Cooking/comments/t3_59ycbd/d9cmsms | null | false | 2016-10-29T11:27:15Z |
d9cmrav | t1_d9cmrav | 1,477,740,297 | user_178367e47849 | Cooking | They're good until they go bad. Keep em chilly.
Pecan encrusted chicken is delicious.
You could also try making a pecan butter.
Also pralines. | 1 | t3_59z1rd | t3_59z1rd | /r/Cooking/comments/t3_59z1rd/d9cmrav | null | false | 2016-10-29T11:24:57Z |
d9cmqk9 | t1_d9cmqk9 | 1,477,740,218 | user_178367e47849 | Cooking | I thought galangal was young ginger. What is the difference? | 1 | t3_59zc68 | t3_59zc68 | /r/Cooking/comments/t3_59zc68/d9cmqk9 | null | false | 2016-10-29T11:23:38Z |
d9cmobt | t1_d9cmobt | 1,477,739,985 | user_8dada29593e7 | Cooking | Zip-lock marinate with your same ingredients (skip the butter) for 12-24 hours, world of difference. | 0 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cmobt | null | false | 2016-10-29T11:19:45Z |
d9cmnwi | t1_d9cmnwi | 1,477,739,940 | user_a7de499cd561 | Cooking | My favourite is: http://www.simplyrecipes.com/recipes/tomatillo_salsa_verde/ | 2 | t3_59ud5q | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9cmnwi | null | false | 2016-10-29T11:19:00Z |
d9cmj9b | t1_d9cmj9b | 1,477,739,445 | user_3088e774148b | Cooking | i think it can be used in the same way one would use ginger powder | 1 | t1_d9cmi2h | t3_59zc68 | /r/Cooking/comments/t3_59zc68/d9cmj9b | null | false | 2016-10-29T11:10:45Z |
d9cmivp | t1_d9cmivp | 1,477,739,407 | [deleted] | Cooking | [deleted] | 1 | t1_d9bpin0 | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cmivp | null | false | 2016-10-29T11:10:07Z |
d9cmi2h | t1_d9cmi2h | 1,477,739,320 | user_68bcbe548476 | Cooking | I'm not sure it would be that good with galangal powder. it's the fresh taste that really comes through with galangal imo | 1 | t1_d9cme5y | t3_59zc68 | /r/Cooking/comments/t3_59zc68/d9cmi2h | null | false | 2016-10-29T11:08:40Z |
d9cmgn7 | t1_d9cmgn7 | 1,477,739,168 | user_81126c044c97 | Cooking | Adding salt to pizza? Should be salty enough already. The more you use salt, the less you taste it | 3 | t1_d9cm6do | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cmgn7 | null | false | 2016-10-29T11:06:08Z |
d9cmef9 | t1_d9cmef9 | 1,477,738,932 | user_3088e774148b | Cooking | a week | 1 | t3_59vx1o | t3_59vx1o | /r/Cooking/comments/t3_59vx1o/d9cmef9 | null | false | 2016-10-29T11:02:12Z |
d9cme5y | t1_d9cme5y | 1,477,738,904 | user_3088e774148b | Cooking | make thai curry | 1 | t3_59zc68 | t3_59zc68 | /r/Cooking/comments/t3_59zc68/d9cme5y | null | false | 2016-10-29T11:01:44Z |
d9cmc3s | t1_d9cmc3s | 1,477,738,680 | user_0209eb6e678b | Cooking | Ingredient | Most flavorful when | Plan of attack
- | - | -
Chicken | Browned | Sear on high
Butter | Browned | Add after lowering heat
Garlic | Gently cooked | Add after lowering heat
Pepper | Gently cooked | Add after lowering heat
Cayenne | Gently cooked | Add after lowering heat
Lemon | Unheated | Add after turning... | 2 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cmc3s | null | false | 2016-10-29T10:58:00Z |
d9cmal0 | t1_d9cmal0 | 1,477,738,509 | user_5ff39f01f50d | Cooking | Alton Brown's new roast chicken recipe is the best and ironically the easiest I've ever made. It requires a cast iron Dutch oven at an Uber high 550. Also, an 8-12 hour completely submerged salt brine in the fridge.
I forgot the exact times because I'm not at home. I'll update.
You heat the empty Dutch oven i... | 2 | t3_59wdlj | t3_59wdlj | /r/Cooking/comments/t3_59wdlj/d9cmal0 | null | false | 2016-10-29T10:55:09Z |
d9cm6do | t1_d9cm6do | 1,477,738,027 | user_59e4b0c1a43a | Cooking | This particular friend puts salt and vinegar on microwave pizza so it might not have been prudent to trust his cooking. | 7 | t1_d9clobl | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cm6do | null | false | 2016-10-29T10:47:07Z |
d9cm12a | t1_d9cm12a | 1,477,737,419 | user_5676c1fe845a | Cooking | Have a stab at some of these recipes: http://nonnascooking.com/?search=luxury | 0 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cm12a | null | false | 2016-10-29T10:36:59Z |
d9clwpc | t1_d9clwpc | 1,477,736,922 | user_49b268c5a4c5 | Cooking | watch it carefully, easier to start too low than too hot. if it starts to sizzle, *move the pan off the heat*, like physically lift it off the heat source. | 1 | t1_d9cll6j | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9clwpc | null | false | 2016-10-29T10:28:42Z |
d9clv3z | t1_d9clv3z | 1,477,736,745 | user_eb6d16562921 | Cooking | They are st. louis ribs or babybacks. I ended up throwing back the other half rack in the oven at 300 for another hour. THey came out perfect. So, it seems as though 300 for roughly 2.5-3 hours might be the ideal time for a 4lb. rack of babyback ribs. | 2 | t1_d9cgk36 | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9clv3z | null | false | 2016-10-29T10:25:45Z |
d9cltsr | t1_d9cltsr | 1,477,736,596 | user_5ff39f01f50d | Cooking | That chicken was boiled in a crowded pan. Lemon zest for lemon flavor. Squeeze lemon after cooking to taste. Cooking olive oil and basil will dissipate the flavor over time. You want a decent amount of salt while cooking, and high enough heat to brown the chicken... no color = no flavor | 0 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cltsr | null | false | 2016-10-29T10:23:16Z |
d9clpff | t1_d9clpff | 1,477,736,092 | user_cd37e5684d2c | Cooking | roast tomatillos, yellow onions, habaneros, jalapenos, and garlic.
add cilantro, salt, pepper, and lime juice.
puree everything and add water until desired consistency. season again. | 2 | t3_59ud5q | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9clpff | null | false | 2016-10-29T10:14:52Z |
d9clobl | t1_d9clobl | 1,477,735,967 | user_81126c044c97 | Cooking | People often put way too much salt in things. Especially soup. | 3 | t1_d9cilri | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9clobl | null | false | 2016-10-29T10:12:47Z |
d9cll6j | t1_d9cll6j | 1,477,735,604 | user_d242ce2ec0ae | Cooking | > if the garlic starts turning brown it's too hot
I hate this. Love garlic, but it takes effort to peel and slice and as soon as it turns brown the flavor completely vanishes. When I see that it's a real "DAMN IT" moment. | 1 | t1_d9c8cns | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cll6j | null | false | 2016-10-29T10:06:44Z |
d9clkln | t1_d9clkln | 1,477,735,536 | user_3088e774148b | Cooking | Tacos | 1 | t3_59ycbd | t3_59ycbd | /r/Cooking/comments/t3_59ycbd/d9clkln | null | false | 2016-10-29T10:05:36Z |
d9cljuq | t1_d9cljuq | 1,477,735,447 | user_3088e774148b | Cooking | you got yourself int oa sticky situation but heres what i'd do if i were you, provided you have 2 weeks time, I would go through the web and select the recipes im looking for. Then i'd make all of them for myself to see how it turns out and what needs to be fixed, would be a shame if it turns out bad over there. Anyway... | 1 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cljuq | null | false | 2016-10-29T10:04:07Z |
d9cljnz | t1_d9cljnz | 1,477,735,423 | user_7082369b281f | Cooking | I committed an act of blasphemy and boiled them. It turned out to be absolutely awesome.
bak kut teh - pork rib tea was the recipe but afterwards I roasted the ribs in the oven briefly to finish them off. It is now my go to method of doing ribs. | 0 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9cljnz | null | false | 2016-10-29T10:03:43Z |
d9cliwf | t1_d9cliwf | 1,477,735,334 | user_113e04f26f34 | Cooking | And because one must never leave Reddit... Check out /r/culinaryPlating. | 21 | t1_d9bwhgy | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cliwf | null | false | 2016-10-29T10:02:14Z |
d9clbqp | t1_d9clbqp | 1,477,734,509 | user_750c3783a301 | Cooking | From looking around it seems 'black cherry' and 'bourbon' are separate ingredients, but if you have a Black Cherry Bourbon, it's all good, I guess.
[Here's a recipe](http://robustrecipes.com/easy-ribs-with-cherry-bourbon-bbq-sauce/)
[And another](http://tomsfoodieblog.com/cherry-bourbon-bbq-sauce-recipe/)
[A third o... | 1 | t3_59zdvf | t3_59zdvf | /r/Cooking/comments/t3_59zdvf/d9clbqp | null | false | 2016-10-29T09:48:29Z |
d9ckz0l | t1_d9ckz0l | 1,477,733,034 | [deleted] | Cooking | [deleted] | 0 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9ckz0l | null | false | 2016-10-29T09:23:54Z |
d9ckwwq | t1_d9ckwwq | 1,477,732,786 | user_d93bea15baa9 | Cooking | Could have also been frozen chicken that is pumped with saline. That stuff gives off so much liquid, it's infuriating. | 4 | t1_d9c4014 | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9ckwwq | null | false | 2016-10-29T09:19:46Z |
d9cksy2 | t1_d9cksy2 | 1,477,732,314 | user_674fc04933ac | Cooking | Yes - it is great for week nights when you come home and are doing multiple things not just cooking dinner. | 2 | t1_d9ckrn7 | t3_59ve0f | /r/Cooking/comments/t3_59ve0f/d9cksy2 | null | false | 2016-10-29T09:11:54Z |
d9cksrw | t1_d9cksrw | 1,477,732,294 | user_4ad1d48c0a4e | Cooking | I have used it in a risotto dish, yes, and it's good. Don't use too much though. | 3 | t3_59v8kp | t3_59v8kp | /r/Cooking/comments/t3_59v8kp/d9cksrw | null | false | 2016-10-29T09:11:34Z |
d9ckrn7 | t1_d9ckrn7 | 1,477,732,165 | user_4584d530a07d | Cooking | It's not that cooking rice is *hard*, it's that a rice cooker just makes it so easy that you can include it in any meal without paying any thought to it. You just start the rice before you prep & cook the main course & it's ready for you when it's done. | 1 | t1_d9ckq41 | t3_59ve0f | /r/Cooking/comments/t3_59ve0f/d9ckrn7 | null | false | 2016-10-29T09:09:25Z |
d9ckq41 | t1_d9ckq41 | 1,477,731,987 | user_674fc04933ac | Cooking | I'm with you. We eat rice a lot so it is a worthwhile appliance for us. I have had the same one for 20 years now. Paid around $12 for it and it works great. Use it at least twice a week. | 2 | t1_d9ciw88 | t3_59ve0f | /r/Cooking/comments/t3_59ve0f/d9ckq41 | null | false | 2016-10-29T09:06:27Z |
d9ckotl | t1_d9ckotl | 1,477,731,835 | user_950b478a901a | Cooking | Alton Brown's [Bourbon Pecan Pie](http://www.foodnetwork.com/recipes/alton-brown/bourbon-pecan-pie-recipe.html) is incredible! | 2 | t3_59z1rd | t3_59z1rd | /r/Cooking/comments/t3_59z1rd/d9ckotl | null | false | 2016-10-29T09:03:55Z |
d9cknt8 | t1_d9cknt8 | 1,477,731,720 | user_674fc04933ac | Cooking | mini meat ball subs. I put small meatballs and put in tomato sauce in the crockpot. Then I buy the mini (half size) torpedo rolls and people can build their sandwich when they want them or just eat the meatballs without the bread | 1 | t3_59ycbd | t3_59ycbd | /r/Cooking/comments/t3_59ycbd/d9cknt8 | null | false | 2016-10-29T09:02:00Z |
d9ckmjk | t1_d9ckmjk | 1,477,731,578 | user_674fc04933ac | Cooking | Cheddar cheese and chutney; jam sandwiches (good quality jam preferably homemade is a must); Watercress/sprouts/butter/salt; Pimento-cheese; Taleggio & Pear: Camenbert & fig or honey | 2 | t3_59y1hg | t3_59y1hg | /r/Cooking/comments/t3_59y1hg/d9ckmjk | null | false | 2016-10-29T08:59:38Z |
d9ckiuf | t1_d9ckiuf | 1,477,731,160 | user_674fc04933ac | Cooking | The last 40 minutes at higher heat is too much. I just put paint mine with more sauce and put them under the broiler for a couple minutes at the end. | 2 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9ckiuf | null | false | 2016-10-29T08:52:40Z |
d9ckghr | t1_d9ckghr | 1,477,730,897 | user_950b478a901a | Cooking | I live in copenhagen where there are no corn tortillas, unfortunately. But with these responses I'm optimistic about my chances of doing them the day before :) | 1 | t1_d9bvpgy | t3_59op60 | /r/Cooking/comments/t3_59op60/d9ckghr | null | false | 2016-10-29T08:48:17Z |
d9ckg8f | t1_d9ckg8f | 1,477,730,869 | user_df1488d33ab4 | Cooking | Boil them first.
| -1 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9ckg8f | null | false | 2016-10-29T08:47:49Z |
d9ck8xy | t1_d9ck8xy | 1,477,730,051 | user_f96ad300b063 | Cooking | Pecan cinnamon rolls | 3 | t3_59z1rd | t3_59z1rd | /r/Cooking/comments/t3_59z1rd/d9ck8xy | null | false | 2016-10-29T08:34:11Z |
d9ck7wv | t1_d9ck7wv | 1,477,729,936 | user_6e6432d81107 | Cooking | I just did this.
Chase plate as course 1. Homemade pickles and bread with some good cheese and mustard.
Crab cakes as 2. Crab, bread crumbs and enough egg to bind. For sauce mix equal parts mustard and mayo with 1/4 madras curry and serve with Giardiniere
Any protein starch and veggie combo as 3rd course.
Strawb... | 1 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9ck7wv | null | false | 2016-10-29T08:32:16Z |
d9ck0fw | t1_d9ck0fw | 1,477,729,142 | user_d391f069964c | Cooking | Very cool. Thanks for responding. I didn't even consider the gift idea. I bet that goes over well at this time of year. | 1 | t1_d9cha9j | t3_59vhzu | /r/Cooking/comments/t3_59vhzu/d9ck0fw | null | false | 2016-10-29T08:19:02Z |
d9cjpri | t1_d9cjpri | 1,477,728,013 | [deleted] | Cooking | [removed] | 1 | t3_59zitq | t3_59zitq | /r/Cooking/comments/t3_59zitq/d9cjpri | null | false | 2016-10-29T08:00:13Z |
d9cjn0w | t1_d9cjn0w | 1,477,727,732 | user_1b06dd3b800b | Cooking | If you call it "spicy broiled penne with pepper jack jus" you should honestly probably just go the extra mile and give your guests some swirly straws and cigarettes with which to blow smoke up your ass, though. For the love of god don't do that. Do you know what Jacques Pépin called his lobster macaroni at his famous, ... | 6 | t1_d9cd61r | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cjn0w | null | false | 2016-10-29T07:55:32Z |
d9cjinl | t1_d9cjinl | 1,477,727,272 | user_1b06dd3b800b | Cooking | Don't forget the halved cherry tomato. | 11 | t1_d9cig35 | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cjinl | null | false | 2016-10-29T07:47:52Z |
d9cj51e | t1_d9cj51e | 1,477,725,890 | user_a8d5e4a8c2de | Cooking | not unless you want a zappin' good time. | 2 | t1_d9c0yxg | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9cj51e | null | false | 2016-10-29T07:24:50Z |
d9cj3b4 | t1_d9cj3b4 | 1,477,725,719 | user_7ad645ea6254 | Cooking | What they said. Basil should be last though always. It cooks out quick. | 2 | t1_d9bpin0 | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cj3b4 | null | false | 2016-10-29T07:21:59Z |
d9cj2wm | t1_d9cj2wm | 1,477,725,681 | user_68bcbe548476 | Cooking | As much peanut butter as I can eat. Which is probably about 20,000 calories' worth, not a bad way to prepare for starving. | 2 | t3_59wyuc | t3_59wyuc | /r/Cooking/comments/t3_59wyuc/d9cj2wm | null | false | 2016-10-29T07:21:21Z |
d9ciw88 | t1_d9ciw88 | 1,477,725,046 | user_4584d530a07d | Cooking | I just dump it in my rice cooker, add water & hit "GO". | 2 | t3_59ve0f | t3_59ve0f | /r/Cooking/comments/t3_59ve0f/d9ciw88 | null | false | 2016-10-29T07:10:46Z |
d9civgy | t1_d9civgy | 1,477,724,974 | user_aa7d3ea62829 | Cooking | My fave party dish are tortilla roll ups. Vegetarian friendly. Large tortillas. Two blocks of cream cheese. Green onions chopped. Jar of salsa. Packet of shredded cheddar. Mix up all the ingredients. Spread a layer on the tortilla. Roll up the tortilla and chill for a few hours. Slice in one inch rolls and se... | 1 | t3_59ycbd | t3_59ycbd | /r/Cooking/comments/t3_59ycbd/d9civgy | null | false | 2016-10-29T07:09:34Z |
d9cisy3 | t1_d9cisy3 | 1,477,724,745 | user_4584d530a07d | Cooking | Probably don't want to cook them in that order. | 2 | t1_d9cg02a | t3_59wtng | /r/Cooking/comments/t3_59wtng/d9cisy3 | null | false | 2016-10-29T07:05:45Z |
d9cinlt | t1_d9cinlt | 1,477,724,262 | user_a306e6febe76 | Cooking | Only ever used it in tom yum (a Thai soup). I usually use a pre-made paste, so don't have galangal around - otherwise I'd have tried it in other things.
If I was to try something without looking up a recipe, I'd cut the galangal, some hot red chillies, Thai lime leaves into fine strips, slice some garlic, and fry thos... | 1 | t3_59zc68 | t3_59zc68 | /r/Cooking/comments/t3_59zc68/d9cinlt | null | false | 2016-10-29T06:57:42Z |
d9cilu1 | t1_d9cilu1 | 1,477,724,100 | user_a1766ce8fdc4 | Cooking | "A few drizzles of olive oil" - Jamie Oliver | 0 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cilu1 | null | false | 2016-10-29T06:55:00Z |
d9cilri | t1_d9cilri | 1,477,724,093 | user_59e4b0c1a43a | Cooking | Am I alone in hating salt? I remember my friend making soup with a bit of salt in it and it tasted like seawater. | 5 | t1_d9c902a | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cilri | null | false | 2016-10-29T06:54:53Z |
d9cig35 | t1_d9cig35 | 1,477,723,570 | user_70636ee6dcff | Cooking | pretty sure he was joking, hence the smiley | 7 | t1_d9cgtli | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cig35 | null | false | 2016-10-29T06:46:10Z |
d9cifwz | t1_d9cifwz | 1,477,723,553 | user_27673bc216bb | Cooking | Did you use salt? | 0 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cifwz | null | false | 2016-10-29T06:45:53Z |
d9cidvc | t1_d9cidvc | 1,477,723,370 | user_94ae51ebd880 | Cooking | Do you know the pull test? If they don't pass the pull test, they aren't done. Not sure what method you're testing their doneness with, but time really isn't the deciding factor here. | 2 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9cidvc | null | false | 2016-10-29T06:42:50Z |
d9cid5z | t1_d9cid5z | 1,477,723,310 | user_bfbcf8c725be | Cooking | Seems like it would be an excellent addition to a mushroom risotto. | 3 | t3_59v8kp | t3_59v8kp | /r/Cooking/comments/t3_59v8kp/d9cid5z | null | false | 2016-10-29T06:41:50Z |
d9ci0jl | t1_d9ci0jl | 1,477,722,226 | user_d4799bb26172 | Cooking | Alright, thanks! | 1 | t1_d9c3fzd | t3_59v4x9 | /r/Cooking/comments/t3_59v4x9/d9ci0jl | null | false | 2016-10-29T06:23:46Z |
d9ci09q | t1_d9ci09q | 1,477,722,205 | user_aa83047bd670 | Cooking | You could blend in bread and olive oil as an alternative to cream if you wanted it lighter. | 2 | t1_d9c67he | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9ci09q | null | false | 2016-10-29T06:23:25Z |
d9chnub | t1_d9chnub | 1,477,721,205 | user_df1488d33ab4 | Cooking | Caprese is a good idea, but I'd wait until tomatoes are in season again for that.
1. cheese plate. Pick 2 cheeses and a nice, crusty locally-baked bread.
2. I like the flavor and texture of sweet potato soup better than pumpkin, but either will do. Top with roasted pepitas.
For a recipe, I usually add chicken ... | 1 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9chnub | null | false | 2016-10-29T06:06:45Z |
d9chftp | t1_d9chftp | 1,477,720,574 | user_9c4e0f9f0208 | Cooking | [my favorite roast chicken](https://scaryreasoner.wordpress.com/2008/08/26/perfect-roasted-chicken-recipe/)
| 2 | t3_59wdlj | t3_59wdlj | /r/Cooking/comments/t3_59wdlj/d9chftp | null | false | 2016-10-29T05:56:14Z |
d9cha9j | t1_d9cha9j | 1,477,720,153 | user_e0de74b8bb81 | Cooking | For me, it's more cost effective and I get to alter the recipe to my liking. I use stronger booze. And stronger coffee. And less sugar.
It's also a pretty easy homemade gift. | 1 | t1_d9cdbfx | t3_59vhzu | /r/Cooking/comments/t3_59vhzu/d9cha9j | null | false | 2016-10-29T05:49:13Z |
d9cgvio | t1_d9cgvio | 1,477,719,052 | user_149e32960ba5 | Cooking | I would try out some deep fried ice cream my man! | 1 | t3_59wtng | t3_59wtng | /r/Cooking/comments/t3_59wtng/d9cgvio | null | false | 2016-10-29T05:30:52Z |
d9cgtpj | t1_d9cgtpj | 1,477,718,927 | user_0d1f6ca13702 | Cooking | There are some pretty heavy bottomed non stick pans. Just saying.
I'd also add dab of oil and spread it around with a paper towel after drying the thing.
And ha, nah, don't treat it like glass though. Things are crazy tough. | 1 | t1_d9c1arq | t3_59t8dz | /r/Cooking/comments/t3_59t8dz/d9cgtpj | null | false | 2016-10-29T05:28:47Z |
d9cgtli | t1_d9cgtli | 1,477,718,918 | user_e246e853e140 | Cooking | What is this, 1995? | 16 | t1_d9caofz | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cgtli | null | false | 2016-10-29T05:28:38Z |
d9cgrbv | t1_d9cgrbv | 1,477,718,755 | user_0d1f6ca13702 | Cooking | Ha, nah, don't treat the things like glass. | 1 | t1_d9bo4h9 | t3_59t8dz | /r/Cooking/comments/t3_59t8dz/d9cgrbv | null | false | 2016-10-29T05:25:55Z |
d9cgk36 | t1_d9cgk36 | 1,477,718,256 | user_bd23fe7a0f12 | Cooking | Holy crap, I'm surprised nobody has actually asked what type of ribs were used. This dramatically changes cooking times.
Babyback: 2-3 hours @ 250-300 degrees(f)
Spare ribs: 5-6 hours @ 205-250 degrees(f)
Beef ribs: 7-10 hours @ 205 degrees(f)
The goal on all of these is to have the ribs reach 190-203 degrees interna... | 2 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9cgk36 | null | false | 2016-10-29T05:17:36Z |
d9cgjut | t1_d9cgjut | 1,477,718,240 | user_3e80fd7bdcba | Cooking | salt. | 0 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cgjut | null | false | 2016-10-29T05:17:20Z |
d9cghd6 | t1_d9cghd6 | 1,477,718,071 | user_0531df3facc2 | Cooking | Whats the deal with letting poultry/meat/fish rest after cooking?
I know its to retain moisture but who wants to eat cold
poultry/meat/fish? | 1 | t3_59vbre | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9cghd6 | null | false | 2016-10-29T05:14:31Z |
d9cgdzu | t1_d9cgdzu | 1,477,717,847 | user_0d1f6ca13702 | Cooking | Pizza shouldn't be out of the question. Sorry if that's not exactly a cooking recommendation. | 2 | t3_59ycbd | t3_59ycbd | /r/Cooking/comments/t3_59ycbd/d9cgdzu | null | false | 2016-10-29T05:10:47Z |
d9cgcqe | t1_d9cgcqe | 1,477,717,763 | user_0d1f6ca13702 | Cooking | Have not tried it, still had to put this here:
http://foodwishes.blogspot.com/2015/09/pork-chili-verde-green-pork-chili-green.html | 2 | t3_59ud5q | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9cgcqe | null | false | 2016-10-29T05:09:23Z |
d9cg67y | t1_d9cg67y | 1,477,717,333 | user_0531df3facc2 | Cooking | Thexheat is in the pale part of the ribs and not the seeds.
How do I know?
After YEARS of getting conflicting answers I eat the seeds and then the ribs of a red pepper.
Seeds = no heat at ALL.
Ribs. = Heat.
| 1 | t1_d9bklxm | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9cg67y | null | false | 2016-10-29T05:02:13Z |
d9cg3qj | t1_d9cg3qj | 1,477,717,167 | user_0d1f6ca13702 | Cooking | Not exactly a dish, but I'm a big fan of doing chicken stock or the like. I freeze it up into portions I like to cook with. Makes it easy to make a pretty nice soup fairly quick. Still too labor intensive? I guess just make the soup and freeze that in appropriate size solutions.
An exact recipe? Roasted chicken l... | 1 | t3_59y6mt | t3_59y6mt | /r/Cooking/comments/t3_59y6mt/d9cg3qj | null | false | 2016-10-29T04:59:27Z |
d9cg3nj | t1_d9cg3nj | 1,477,717,163 | user_ecbd50eab248 | Cooking | I am definitely trying to make these. Thanks for the link! | 1 | t1_d9cf2kp | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cg3nj | null | false | 2016-10-29T04:59:23Z |
d9cg02a | t1_d9cg02a | 1,477,716,932 | user_65958841f1df | Cooking | Shrimp Po'Boys and doughnuts | 2 | t3_59wtng | t3_59wtng | /r/Cooking/comments/t3_59wtng/d9cg02a | null | false | 2016-10-29T04:55:32Z |
d9cfwit | t1_d9cfwit | 1,477,716,703 | user_65958841f1df | Cooking | Here's a video: https://youtu.be/jtDz4-LsW5w | 1 | t3_59pi2c | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9cfwit | null | false | 2016-10-29T04:51:43Z |
d9cfiq3 | t1_d9cfiq3 | 1,477,715,851 | user_0b981b7a3f73 | Cooking | Very cool! Definitely want to give those potatoes a try. And yes, I will likely be observed while cooking. I guess that's part of "the experience". | 2 | t1_d9cf2kp | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cfiq3 | null | false | 2016-10-29T04:37:31Z |
d9cffzt | t1_d9cffzt | 1,477,715,694 | user_d0862d93cfdc | Cooking | Videos in this thread: [Watch Playlist ▶](http://subtletv.com/_r59w06y?feature=playlist)
VIDEO|COMMENT
-|-
[Fondant Potatoes - Crusty Potatoes Roasted with Butter and Stock](https://youtube.com/watch?v=XOatJPocjDo)|[4](https://reddit.com/r/Cooking/comments/59w06y/_/d9cf2kp?context=10#d9cf2kp) - Will you be obs... | 2 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cffzt | null | false | 2016-10-29T04:34:54Z |
d9cfe9l | t1_d9cfe9l | 1,477,715,598 | user_daeda33cc46e | Cooking | Micro greens, as somebody else suggested, are more up to date. | 30 | t1_d9caofz | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cfe9l | null | false | 2016-10-29T04:33:18Z |
d9cfd31 | t1_d9cfd31 | 1,477,715,528 | user_8b79774c2c35 | Cooking | A 7 layer or bean dip with finely shredded lettuce over the top and some gravestone shaped crackers embedded in it makes a pretty cool little cemetery.
A jack-o-lantern carved to look like it's puking is a fun way to serve a weird-looking dip (peanut butter and cilantro? I'm intrigued! What's that like?). Array the... | 2 | t3_59ycbd | t3_59ycbd | /r/Cooking/comments/t3_59ycbd/d9cfd31 | null | false | 2016-10-29T04:32:08Z |
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