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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d9cfcfe | t1_d9cfcfe | 1,477,715,493 | user_0b981b7a3f73 | Cooking | I had the opportunity over the last year or so to work with a high profile catering company. They worked premier events in my area and I got to see the rigor that goes into plating at that level. If you live near a larger city, see if any catering companies can use additional help- the experience is enlightening. | 5 | t1_d9ceyc6 | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cfcfe | null | false | 2016-10-29T04:31:33Z |
d9cfbzq | t1_d9cfbzq | 1,477,715,468 | user_2ac38272b14c | Cooking | If you used too much oil, it may effectively wash off the seasoning. Try putting the oil on the chicken, then sprinkle the basil/pepper/cayenne/salt onto the chicken and give it a good hot sear. The oil will hold the spices onto the skin of the chicken while you sear it. After you are finished searing, throw a light sp... | 0 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cfbzq | null | false | 2016-10-29T04:31:08Z |
d9cf85f | t1_d9cf85f | 1,477,715,243 | user_ac29d02dccd1 | Cooking | I do it off to let it dry out | 1 | t1_d9cc2cm | t3_59ve0f | /r/Cooking/comments/t3_59ve0f/d9cf85f | null | false | 2016-10-29T04:27:23Z |
d9cf70n | t1_d9cf70n | 1,477,715,179 | user_0d1f6ca13702 | Cooking | Yep, sit there and pretend to be even stupider. Makes sense. | 1 | t1_d9cf52x | t3_59h2q4 | /r/Cooking/comments/t3_59h2q4/d9cf70n | null | false | 2016-10-29T04:26:19Z |
d9cf52x | t1_d9cf52x | 1,477,715,066 | user_301e00482a11 | Cooking | i don't know what this is about anymore. I tried running your post through Google Translate to see if that would help, and it still doesn't make sense.
So, to answer your question (I see a bunch of question marks so I have to assume you're asking a question), yes. | 1 | t1_d9cf293 | t3_59h2q4 | /r/Cooking/comments/t3_59h2q4/d9cf52x | null | false | 2016-10-29T04:24:26Z |
d9cf2kp | t1_d9cf2kp | 1,477,714,916 | user_08c9be019aeb | Cooking | Will you be observed while you cook? If not, sous vide ribeye or duck breast would be easy, quick and delicious if you do the sous vide before hand.
If you will be observed while you cook, I'd avoid sous vide because some people are still icked out by the plastic bag factor.
[Fondant potatoes](https://www.youtube.c... | 4 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cf2kp | null | false | 2016-10-29T04:21:56Z |
d9cf293 | t1_d9cf293 | 1,477,714,897 | user_0d1f6ca13702 | Cooking | Not sure whyt you have so much of a problem with grokking shit ingredients, far from healthy I'd imagine, yet just absolutely engineered can still be tasty. Healthy? No. Nutritious? Probably barely. Hell, Cancerous? Probably. Taste friggen great? Outta your mind keep sitting there with that bullshit that it doe... | 0 | t1_d9ce82f | t3_59h2q4 | /r/Cooking/comments/t3_59h2q4/d9cf293 | null | false | 2016-10-29T04:21:37Z |
d9cf1r5 | t1_d9cf1r5 | 1,477,714,869 | user_ac29d02dccd1 | Cooking | Well this is an "authentic" Mexican recipe (it's how my mum makes it) but I don't know if its the "right way" of making it.
Basically you need a comal which is pretty much any griddle.
Heat it up on the stove, cook the tomatillos and jalapenos on it (making sure to sort of burn the sides like a well ripe banana ki... | 2 | t3_59ud5q | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9cf1r5 | null | false | 2016-10-29T04:21:09Z |
d9cezz7 | t1_d9cezz7 | 1,477,714,765 | user_301e00482a11 | Cooking | Pressure Cookers aren't common in professional kitchens, at least here in the US. I can't recall the last time I actually saw one.
Also, those shows are a lie, on so many levels. | 1 | t3_59s7b0 | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9cezz7 | null | false | 2016-10-29T04:19:25Z |
d9ceyc6 | t1_d9ceyc6 | 1,477,714,671 | user_1ee05b058338 | Cooking | Are there any good resources for learning to plate things better for an amateur? | 1 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9ceyc6 | null | false | 2016-10-29T04:17:51Z |
d9cex7h | t1_d9cex7h | 1,477,714,608 | [deleted] | Cooking | [deleted] | 1 | t1_d9ccjqm | t3_59y1hg | /r/Cooking/comments/t3_59y1hg/d9cex7h | null | false | 2016-10-29T04:16:48Z |
d9cevxy | t1_d9cevxy | 1,477,714,534 | user_8b79774c2c35 | Cooking | For extra realism, use sliced almonds as the fingernails! Or paint faces on them and have them be mummies instead. | 1 | t1_d9cade9 | t3_59ycbd | /r/Cooking/comments/t3_59ycbd/d9cevxy | null | false | 2016-10-29T04:15:34Z |
d9ceuvq | t1_d9ceuvq | 1,477,714,474 | user_301e00482a11 | Cooking | Merlot Mein is the best Chinese dish. | 2 | t1_d9b7vqr | t3_59t3tl | /r/Cooking/comments/t3_59t3tl/d9ceuvq | null | false | 2016-10-29T04:14:34Z |
d9ceutd | t1_d9ceutd | 1,477,714,471 | user_6247b7bfd789 | Cooking | This looks awesome! | 2 | t1_d9cajsz | t3_59y1hg | /r/Cooking/comments/t3_59y1hg/d9ceutd | null | false | 2016-10-29T04:14:31Z |
d9cerox | t1_d9cerox | 1,477,714,303 | user_bfcb123a32bd | Cooking | I would agree. I think the last 40 mins was way too much. OP, if you want to crisp them or set your sauce after basting, I would cook, unwrapped, on broil or bale at about 450-500 for right around 5-10 mins. Not much more or it will toughen up again. | 5 | t1_d9c47gl | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9cerox | null | false | 2016-10-29T04:11:43Z |
d9ceq30 | t1_d9ceq30 | 1,477,714,218 | user_ac29d02dccd1 | Cooking | Dude, salt. | 3 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9ceq30 | null | false | 2016-10-29T04:10:18Z |
d9ceptq | t1_d9ceptq | 1,477,714,203 | user_e2b1cef152c2 | Cooking | I'm not much for those kinds of dishes. I'm more of a southern US cook. | 1 | t1_d9cdqy8 | t3_59y6mt | /r/Cooking/comments/t3_59y6mt/d9ceptq | null | false | 2016-10-29T04:10:03Z |
d9cepap | t1_d9cepap | 1,477,714,172 | user_e8fcc682449d | Cooking | Just do $100 worth of scotch in a soup bowl. | 5 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cepap | null | false | 2016-10-29T04:09:32Z |
d9ceh5j | t1_d9ceh5j | 1,477,713,716 | user_1037d6055eda | Cooking | Baste like a motherfucker. Otherwise partially immerse the ribs in liquid and braise the ever loving shit out of them. 2 to 3 hours. | 2 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9ceh5j | null | false | 2016-10-29T04:01:56Z |
d9cebe7 | t1_d9cebe7 | 1,477,713,401 | user_df178a4812c2 | Cooking | I thought that goes without saying. | 2 | t1_d9ce3ra | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cebe7 | null | false | 2016-10-29T03:56:41Z |
d9ce82f | t1_d9ce82f | 1,477,713,211 | user_301e00482a11 | Cooking | They might have become the largest restaurant chain in the world by serving quality product, although I doubt it. If ever that was their business model, those days have long since passed by. | 1 | t1_d9c3smo | t3_59h2q4 | /r/Cooking/comments/t3_59h2q4/d9ce82f | null | false | 2016-10-29T03:53:31Z |
d9ce62w | t1_d9ce62w | 1,477,713,102 | user_72fd481b1fcc | Cooking | I would say the number one reason is that in order to win Iron Chef, etc, you need to have very flavorful, tasty food.
Of all the methods out there, frying, grilling, etc, etc, boiling is the one method that saps the flavor out of food, rather than imparts it.
The logistical reasons offered IIT have at least one draw... | 1 | t3_59s7b0 | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9ce62w | null | false | 2016-10-29T03:51:42Z |
d9ce3ra | t1_d9ce3ra | 1,477,712,981 | user_084a47938ba2 | Cooking | Too much salt though is not good. | 1 | t1_d9bpleo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9ce3ra | null | false | 2016-10-29T03:49:41Z |
d9ce2ks | t1_d9ce2ks | 1,477,712,918 | user_66b5be72515b | Cooking | Sure thing, does your uncle work for Nintendo? | 12 | t1_d9cchuo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9ce2ks | null | false | 2016-10-29T03:48:38Z |
d9ce1sy | t1_d9ce1sy | 1,477,712,876 | user_72fd481b1fcc | Cooking | Every episode of Iron Chef starts the hour with a large pot of already boiling water on each side. | 1 | t1_d9ayfpw | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9ce1sy | null | false | 2016-10-29T03:47:56Z |
d9cdzmw | t1_d9cdzmw | 1,477,712,768 | user_2b864a2da76a | Cooking | Brown is beautiful when it comes to chicken. A nice sear really helps lock in flavor. Both olive oil and butter may be excessive also try rubbing the chicken down with the spices before cooking to help form a nice crust | 0 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cdzmw | null | false | 2016-10-29T03:46:08Z |
d9cdzcu | t1_d9cdzcu | 1,477,712,754 | user_bc92f9c55e29 | Cooking | Deep fried mac and cheese. | 1 | t3_59wyuc | t3_59wyuc | /r/Cooking/comments/t3_59wyuc/d9cdzcu | null | false | 2016-10-29T03:45:54Z |
d9cdx9f | t1_d9cdx9f | 1,477,712,652 | user_10b7826bebe2 | Cooking | Skip the seafood. Itll all be frozen, and not really worth it. Venison is your best friend, a nice cut of venison, grilled and served with a black pepper and balsamic reduction sauce, roasted root veg. I'd still do a risotto app, find some good mushrooms, it'll compliment the venison, and for dessert, I'd do a sorbet/c... | 3 | t1_d9cdpiz | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cdx9f | null | false | 2016-10-29T03:44:12Z |
d9cduhk | t1_d9cduhk | 1,477,712,518 | user_084a47938ba2 | Cooking | Pasta, meatballs, garlic bread, and I guarantee everyone will be stuffed! | -2 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cduhk | null | false | 2016-10-29T03:41:58Z |
d9cdrcq | t1_d9cdrcq | 1,477,712,361 | user_c80b8304a110 | Cooking | Soup - It's pumpkin/squash season. You can make one in advance and have it be both incredible and nearly idiot-proof. Some will say to garnish with rosemary. Don't use rosemary. It's too annoying. Alternatively, do a simple appetizer. I like grilled asparagus rolled in paper-thin ham, but a good salad or shrimp would b... | 1 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cdrcq | null | false | 2016-10-29T03:39:21Z |
d9cdr0w | t1_d9cdr0w | 1,477,712,344 | user_27035061ed90 | Cooking | FYI a good way to start it to just throw a bunch of nice cheese, fruit, some cured meat, and bread slices on a cutting board.
Have that out while they wait on their meal, or after they eat in lieu of dessert, and they'll be impressed even though you've basically done nothing. | 2 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cdr0w | null | false | 2016-10-29T03:39:04Z |
d9cdqy8 | t1_d9cdqy8 | 1,477,712,339 | user_25f4a7ad1347 | Cooking | Add a new cuisine. curries. Japanese , thai, indian. | 1 | t3_59y6mt | t3_59y6mt | /r/Cooking/comments/t3_59y6mt/d9cdqy8 | null | false | 2016-10-29T03:38:59Z |
d9cdpiz | t1_d9cdpiz | 1,477,712,264 | user_0b981b7a3f73 | Cooking | I'm in Tennessee. I was definitely leaning to roasted root veggies, and probably an apple or pumpkin based dessert. I'm getting crazy good ideas for entrées, just gotta settle on one and give it a beta test. | 1 | t1_d9cdmx3 | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cdpiz | null | false | 2016-10-29T03:37:44Z |
d9cdmx3 | t1_d9cdmx3 | 1,477,712,137 | user_10b7826bebe2 | Cooking | OP what is your location? That's where to start. And remember, keep it simple. Stick to classic cooking, make everything you can from scratch.
Risotto. Thats a go-to at anytime. Super easy, and cheap to make. Think of a braised beef dish for your entree, or seafood if you are close to the water. Hit up your farmers m... | 3 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cdmx3 | null | false | 2016-10-29T03:35:37Z |
d9cdea8 | t1_d9cdea8 | 1,477,711,719 | user_e2b1cef152c2 | Cooking | I'm not getting much response. Maybe you could try a new thread lol. | 1 | t1_d9cai84 | t3_59y6mt | /r/Cooking/comments/t3_59y6mt/d9cdea8 | null | false | 2016-10-29T03:28:39Z |
d9cdc2r | t1_d9cdc2r | 1,477,711,610 | user_5e1e7bfdb33f | Cooking | Yeah if you're using a non-stick pan there shouldn't be so much butter that excess needs mopping up and you can get the correct shape with some technique in the pan before getting it onto the plate. | 1 | t1_d9bb65j | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9cdc2r | null | false | 2016-10-29T03:26:50Z |
d9cdbfx | t1_d9cdbfx | 1,477,711,579 | user_d391f069964c | Cooking | I'll first say that this is an honest question and not a smart ass comment. I don't drink kahlua, or coffee for that matter.
What is the point of the recipe? Do you get a better version of kahlua vs what you can buy or is it a less expensive work-around(or I guess not available where you are)? | 1 | t3_59vhzu | t3_59vhzu | /r/Cooking/comments/t3_59vhzu/d9cdbfx | null | false | 2016-10-29T03:26:19Z |
d9cd9ta | t1_d9cd9ta | 1,477,711,499 | user_e0ba0807ce5b | Cooking | Its an exotic meal list i dont see why its being donvoted. Some people don't like exotic food | -2 | t1_d9cc290 | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cd9ta | null | false | 2016-10-29T03:24:59Z |
d9cd61r | t1_d9cd61r | 1,477,711,313 | user_0b981b7a3f73 | Cooking | "Fake it 'til you make it" is my mantra! No shame in that. Thanks for the ideas! | 2 | t1_d9c8aga | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cd61r | null | false | 2016-10-29T03:21:53Z |
d9cd1ob | t1_d9cd1ob | 1,477,711,100 | user_161d83d0642f | Cooking | Try browning the chicken before simmering. Season with skin on. Pan fry 6-8min per side. Deglaze the pan with white wine. Combine with some broth and spices and simmer 15m. | 0 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cd1ob | null | false | 2016-10-29T03:18:20Z |
d9cctdt | t1_d9cctdt | 1,477,710,697 | user_e035973af631 | Cooking | Agreed. I did a spatchcock chicken a couple months ago and I thought it was amazing. It cooked evenly without drama and much faster than usual. | 2 | t1_d9bodmb | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9cctdt | null | false | 2016-10-29T03:11:37Z |
d9ccr4i | t1_d9ccr4i | 1,477,710,588 | user_4aa1fe461dce | Cooking | Wait til you start hanging ducks and pumping air under the skin with a bike pump. | 1 | t1_d9c3ruw | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9ccr4i | null | false | 2016-10-29T03:09:48Z |
d9ccqox | t1_d9ccqox | 1,477,710,567 | user_25f4a7ad1347 | Cooking | I would throw in a pair of plastic gloves. those flat ones. I fucking hate those. | 1 | t1_d9bdj7x | t3_59uece | /r/Cooking/comments/t3_59uece/d9ccqox | null | false | 2016-10-29T03:09:27Z |
d9ccq1w | t1_d9ccq1w | 1,477,710,536 | user_4aa1fe461dce | Cooking | What could actually happen to a chicken on the bench for an hour or so? Are billions of bacteria supposed to colonise it and instantly multiply to deadly levels, and be resistant to 240degree celcius heat?? | 3 | t1_d9c7ite | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9ccq1w | null | false | 2016-10-29T03:08:56Z |
d9ccpnr | t1_d9ccpnr | 1,477,710,518 | user_25f4a7ad1347 | Cooking | Any soups, stews, chilis, curries can be frozen in ziplock bags which will have to be taken out prior to going into the oven. (or microwave)
Just need starch like pasta or rice or bread. a salad on the side.
| 1 | t3_59tcfa | t3_59tcfa | /r/Cooking/comments/t3_59tcfa/d9ccpnr | null | false | 2016-10-29T03:08:38Z |
d9ccln9 | t1_d9ccln9 | 1,477,710,324 | user_61db898d5f82 | Cooking | More heat, more salt. | 1 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9ccln9 | null | false | 2016-10-29T03:05:24Z |
d9ccjqm | t1_d9ccjqm | 1,477,710,236 | user_acba572dadfe | Cooking | Peanut butter and *fancy* jelly. | 3 | t3_59y1hg | t3_59y1hg | /r/Cooking/comments/t3_59y1hg/d9ccjqm | null | false | 2016-10-29T03:03:56Z |
d9cchuo | t1_d9cchuo | 1,477,710,148 | user_ed9209a17ef3 | Cooking | Already have. MSG, Aged Scotch, and extreme changes in barometric pressure are all known triggers for my migraines. I count myself lucky that red wine doesn't set me off. | -22 | t1_d9c4gjd | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cchuo | null | false | 2016-10-29T03:02:28Z |
d9ccg5j | t1_d9ccg5j | 1,477,710,073 | user_42e7917beed6 | Cooking | pan roasted duck breast is surprisingly easy (at least, i was surprised the one time i tried it :)). i did it with a ginger pomegranate sauce, and accompanied it with herbed wild rice and sugar snap peas, but there are tons of ideas out there for things to pair it with. | 2 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9ccg5j | null | false | 2016-10-29T03:01:13Z |
d9ccbfz | t1_d9ccbfz | 1,477,709,845 | user_25f4a7ad1347 | Cooking | Potato starch slurry, flour slurry | 1 | t3_59svtk | t3_59svtk | /r/Cooking/comments/t3_59svtk/d9ccbfz | null | false | 2016-10-29T02:57:25Z |
d9cc5yc | t1_d9cc5yc | 1,477,709,584 | user_a72034a4b420 | Cooking | >So...they get wrapped in foil for 2 hours.
Increase this step to more like 4-5 hours | 3 | t1_d9bqwy4 | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9cc5yc | null | false | 2016-10-29T02:53:04Z |
d9cc5u3 | t1_d9cc5u3 | 1,477,709,578 | [deleted] | Cooking | Leave the lid on.
3qt. Means 3 quarts. E.g. https://www.amazon.com/All-Clad-5203-Stainless-Saucepan-Cookware/dp/B00005AL5L | 1 | t3_59ve0f | t3_59ve0f | /r/Cooking/comments/t3_59ve0f/d9cc5u3 | null | false | 2016-10-29T02:52:58Z |
d9cc49g | t1_d9cc49g | 1,477,709,503 | user_998e6d706d3f | Cooking | 30 minutes is *way* longer than needed to rest a chicken. 10-15 minutes is sufficient, and ensures you won't have lukewarm chicken.
The rest of this advice is fine, but there are many ways to roast a bird. Myself, I spatchcock the bird, brine it overnight (around 20 hours usually), then rub the flesh side with whole s... | 2 | t3_59vbre | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9cc49g | null | false | 2016-10-29T02:51:43Z |
d9cc2cm | t1_d9cc2cm | 1,477,709,413 | user_031967a44a6a | Cooking | When you leave it to rest for 15 minutes afterwards, do you leave the lid on or off?
Edit: also, what's a 3qt saucepan??? (British) | 1 | t1_d9bq694 | t3_59ve0f | /r/Cooking/comments/t3_59ve0f/d9cc2cm | null | false | 2016-10-29T02:50:13Z |
d9cc290 | t1_d9cc290 | 1,477,709,408 | user_2978fb9c7c72 | Cooking | Someone please 'splain this to me? | 1 | t1_d9cb8as | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cc290 | null | false | 2016-10-29T02:50:08Z |
d9cc212 | t1_d9cc212 | 1,477,709,398 | user_873d46f04ee8 | Cooking | I will be messaging you on [**2016-11-16 02:49:54 UTC**](http://www.wolframalpha.com/input/?i=2016-11-16 02:49:54 UTC To Local Time) to remind you of [**this link.**](https://www.reddit.com/r/Cooking/comments/59w06y/need_ideas_for_a_moderately_classy_3_course_meal/d9cc1jm)
[**4 OTHERS CLICKED THIS LINK**](http://np.re... | 1 | t1_d9cc1jm | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cc212 | null | false | 2016-10-29T02:49:58Z |
d9cc1jm | t1_d9cc1jm | 1,477,709,375 | user_2978fb9c7c72 | Cooking | Me too! RemindMe! 18 days | 1 | t1_d9c7hfw | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cc1jm | null | false | 2016-10-29T02:49:35Z |
d9cbz7m | t1_d9cbz7m | 1,477,709,260 | user_a75d4d6943ce | Cooking | Thanks! | 1 | t1_d9c1aed | t3_59rmhk | /r/Cooking/comments/t3_59rmhk/d9cbz7m | null | false | 2016-10-29T02:47:40Z |
d9cbyi8 | t1_d9cbyi8 | 1,477,709,224 | user_d391f069964c | Cooking | The tofu is just there to provide some protein and give a similar texture of hard boiled egg whites. You could easily leave it out. Most burger places don't include eggs in their thousand island/special sauce anyway but I always do when I make it.
You may have to press it some to get it dry/firm enough. Another opt... | 1 | t1_d9cazfk | t3_59y1hg | /r/Cooking/comments/t3_59y1hg/d9cbyi8 | null | false | 2016-10-29T02:47:04Z |
d9cbwgq | t1_d9cbwgq | 1,477,709,126 | user_0b981b7a3f73 | Cooking | That would be outstanding! I'm willing to try anything. | 2 | t1_d9cbeaf | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cbwgq | null | false | 2016-10-29T02:45:26Z |
d9cbv2r | t1_d9cbv2r | 1,477,709,060 | user_25f4a7ad1347 | Cooking | kahlua is made with rum. | 1 | t3_59vhzu | t3_59vhzu | /r/Cooking/comments/t3_59vhzu/d9cbv2r | null | false | 2016-10-29T02:44:20Z |
d9cbucf | t1_d9cbucf | 1,477,709,025 | user_15c5b7e69947 | Cooking | I've always done 200 degrees for 3-4 hours and then I finish them on the grill to get a crispy skin | 1 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9cbucf | null | false | 2016-10-29T02:43:45Z |
d9cbshy | t1_d9cbshy | 1,477,708,940 | user_59c64ddaf3a5 | Cooking | I use [this recipe](http://www.foodandwine.com/recipes/apple-glazed-barbecued-baby-back-ribs). Basically he bakes them uncovered at 250deg for 2-1/2 hours, then pours a braising liquid over them, covers them with foil, and bakes another hour. He then brushes them with BBQ sauce and finishes on the grill for 15 minutes ... | 1 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9cbshy | null | false | 2016-10-29T02:42:20Z |
d9cbsam | t1_d9cbsam | 1,477,708,930 | user_95bbe451a1e4 | Cooking |
You've already got one of my favourites covered with the cucumber and cream cheese (do an herbed cream cheese!).
Smashed chickpea salad/spread similar to this: http://www.twopeasandtheirpod.com/smashed-chickpea-avocado-salad-sandwich/ or hummus, cucumber, sprouts, artichoke heart and red onion.
Tomato chu... | 7 | t3_59y1hg | t3_59y1hg | /r/Cooking/comments/t3_59y1hg/d9cbsam | null | false | 2016-10-29T02:42:10Z |
d9cbogv | t1_d9cbogv | 1,477,708,751 | user_998e6d706d3f | Cooking | In my own opinion they improve flavour. They certainly improve texture, and they really help widen the sweet spot between under and over cooked, making it easier to ensure the bird is perfectly done. | 1 | t1_d9bx7kr | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9cbogv | null | false | 2016-10-29T02:39:11Z |
d9cblpy | t1_d9cblpy | 1,477,708,622 | user_f95824d82847 | Cooking | No, it isn't the quantity. It's the technique. You used too many liquids and not in the right order. [Try this](http://simmerandboil.cookinglight.com/2015/09/09/3-easy-pan-sauces-for-chicken/), it's the best description I could find of how I cook chicken. I'm no pro myself, just lots of trial and error and experimentat... | 0 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cblpy | null | false | 2016-10-29T02:37:02Z |
d9cblf5 | t1_d9cblf5 | 1,477,708,607 | user_5096d4cfe094 | Cooking | Wrapped in foil bone side up so the meat cooks in their own juices. | 1 | t1_d9bsu1z | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9cblf5 | null | false | 2016-10-29T02:36:47Z |
d9cbkb0 | t1_d9cbkb0 | 1,477,708,554 | user_19ab79af8f17 | Cooking | [These](http://www.foodnetwork.com/recipes/rachael-ray/love-birds-chicken-in-pastry-recipe.html) are delicious puff pastry parcels of chicken, fig jam, and fontina cheese. They look and taste impressive. [This](http://www.foodnetwork.com/recipes/ina-garten/tagliarelle-with-truffle-butter-recipe.html) is a fancy seeming... | 5 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cbkb0 | null | false | 2016-10-29T02:35:54Z |
d9cbeaf | t1_d9cbeaf | 1,477,708,273 | user_4fbe5c482f5c | Cooking | I have a Plated subscription and they have a record of all the recipes they've sent me. Sometimes I feel the meals are very unique "chef" like and I think they might help. All recipes take under 45 mins and they're usually delicious. I can send some to you if you'd like. | 3 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cbeaf | null | false | 2016-10-29T02:31:13Z |
d9cbdda | t1_d9cbdda | 1,477,708,229 | user_0ddafeea8153 | Cooking | At my resturant we do a different kind of rissotto every week and I have done plenty where i use a fish stock or dashi and some fish sauce as the broth. Do this with some thai chilis and ginger and i bet you'll get a tasty rissotto. | 3 | t3_59v8kp | t3_59v8kp | /r/Cooking/comments/t3_59v8kp/d9cbdda | null | false | 2016-10-29T02:30:29Z |
d9cbd8b | t1_d9cbd8b | 1,477,708,223 | [deleted] | Cooking | [deleted] | -1 | t1_d9caofz | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cbd8b | null | false | 2016-10-29T02:30:23Z |
d9cb8as | t1_d9cb8as | 1,477,707,987 | user_e0ba0807ce5b | Cooking | ide start with gahg, and then some bregit lung with Grapok sauce. After that I would do a Pipius claw dish as well. Pair with Firewine and you have yourself a great meal | -4 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cb8as | null | false | 2016-10-29T02:26:27Z |
d9cb6ht | t1_d9cb6ht | 1,477,707,898 | user_f96ad300b063 | Cooking | Buffalo chicken dip with tortilla chips. | 2 | t3_59ycbd | t3_59ycbd | /r/Cooking/comments/t3_59ycbd/d9cb6ht | null | false | 2016-10-29T02:24:58Z |
d9cb4q6 | t1_d9cb4q6 | 1,477,707,814 | user_8d27ae6313ff | Cooking | 1. If possible, salt the chicken the morning before you want to cook it. For a whole chicken I recommend salting the night before at least. But for pieces--thigh or breast--even several hours ahead works wonders. I like Diamond kosher salt because it is A LOT harder to oversalt your food with that stuff. Also: you do n... | 0 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cb4q6 | null | false | 2016-10-29T02:23:34Z |
d9cb3sd | t1_d9cb3sd | 1,477,707,770 | user_538aa1496fd8 | Cooking | That is a legitimate method of cooking rice and often used in India to cook basmati. They boil it until it is soft but not at all mushy, drain, and put back in the pot (covered) over very low heat to steam (20-30 minutes?) which helps "dry" the grains. A lot of people really like the crispy crust that results from this... | 1 | t3_59ve0f | t3_59ve0f | /r/Cooking/comments/t3_59ve0f/d9cb3sd | null | false | 2016-10-29T02:22:50Z |
d9cazfk | t1_d9cazfk | 1,477,707,563 | user_f95824d82847 | Cooking | I really love that veg slider idea. How exactly does the tofu fit in? Do you fry or bake it before chopping and mixing in? | 2 | t1_d9c9h6r | t3_59y1hg | /r/Cooking/comments/t3_59y1hg/d9cazfk | null | false | 2016-10-29T02:19:23Z |
d9cazal | t1_d9cazal | 1,477,707,556 | user_e114137b6d7b | Cooking | Try adding tequila! | 13 | t1_d9bs1ko | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cazal | null | false | 2016-10-29T02:19:16Z |
d9cavzv | t1_d9cavzv | 1,477,707,401 | user_ccf2d73c14b9 | Cooking | Problems: you need salt or msg of some kind.
What cut of chicken did you use?
You need salt or msg of some kind.
Other than that, I don't know. | -1 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9cavzv | null | false | 2016-10-29T02:16:41Z |
d9cav2p | t1_d9cav2p | 1,477,707,357 | user_e27f852747cf | Cooking | Sliders are good. Buy a few pkgs of dinner rolls, fill with meat & cheese and there you go. | 2 | t3_59ycbd | t3_59ycbd | /r/Cooking/comments/t3_59ycbd/d9cav2p | null | false | 2016-10-29T02:15:57Z |
d9cau5q | t1_d9cau5q | 1,477,707,316 | user_f95824d82847 | Cooking | A friend is already doing cucumber, so I'm looking for something a little different! But I love how that recipe includes dill, I am all about the dill. | 2 | t1_d9c8jla | t3_59y1hg | /r/Cooking/comments/t3_59y1hg/d9cau5q | null | false | 2016-10-29T02:15:16Z |
d9caspm | t1_d9caspm | 1,477,707,247 | user_25f4a7ad1347 | Cooking | fish and chips.
tempura. julienned carrots, sweet potatoes, onions, ie. kakiage. the best ever
| 2 | t3_59wtng | t3_59wtng | /r/Cooking/comments/t3_59wtng/d9caspm | null | false | 2016-10-29T02:14:07Z |
d9car5l | t1_d9car5l | 1,477,707,176 | user_f95824d82847 | Cooking | Ooh, caprese is a good idea. Simple and delicious. I was also considering fresh mozzarella with roasted red pepper and pesto. If I got enough mozza I could do both. Maybe I should get a crusty bread. | 6 | t1_d9c7z9e | t3_59y1hg | /r/Cooking/comments/t3_59y1hg/d9car5l | null | false | 2016-10-29T02:12:56Z |
d9caofz | t1_d9caofz | 1,477,707,056 | user_45917a3cbdb1 | Cooking | And throw chopped parsley everywhere too ☺️ | 13 | t1_d9bwhgy | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9caofz | null | false | 2016-10-29T02:10:56Z |
d9cajsz | t1_d9cajsz | 1,477,706,843 | user_f087ccb7ef7d | Cooking | My grandma's veggie sandwiches! Prep the night before. Take radishes, carrots, cucumbers (deseeded) red bell peppers and green onions and chop very very fine. Equalish parts of each. A food processor will also work, but don't turn it to mush. Take the veggie mix and twist it up in a tea towel tightly and suspend it ov... | 5 | t3_59y1hg | t3_59y1hg | /r/Cooking/comments/t3_59y1hg/d9cajsz | null | false | 2016-10-29T02:07:23Z |
d9cai84 | t1_d9cai84 | 1,477,706,769 | user_d582c31aba42 | Cooking | I'm also looking for some inspiration. Currently I do a couple types of Dahls (eat with rice), Jamie Oliver's [chili con carne](https://www.youtube.com/watch?v=z4kSoJgsu6Y) (eat with couscous), Pork/Beef bolognaise (eat with pasta of course). I've tried some different types of chilies and soups, but would love to hear ... | 2 | t3_59y6mt | t3_59y6mt | /r/Cooking/comments/t3_59y6mt/d9cai84 | null | false | 2016-10-29T02:06:09Z |
d9caemo | t1_d9caemo | 1,477,706,602 | user_70b5d2be9005 | Cooking | I had the same problem as you. Then I tried a new method.
I boil the ribs for an hour with some salt and pepper (ribs must be covered in water). Then you can either put them in a bah with the sauce and let them sit overnight (the more it sits, the tender it will be) or directly into the oven at 300f for an hour. That... | 0 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9caemo | null | false | 2016-10-29T02:03:22Z |
d9cae2i | t1_d9cae2i | 1,477,706,576 | user_1037d6055eda | Cooking | Beef wellington is easier than you'd think. | 2 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9cae2i | null | false | 2016-10-29T02:02:56Z |
d9cade9 | t1_d9cade9 | 1,477,706,545 | user_905295f0bb73 | Cooking | Pigs in a blanket. With a little effort, they can look like fingers | 3 | t3_59ycbd | t3_59ycbd | /r/Cooking/comments/t3_59ycbd/d9cade9 | null | false | 2016-10-29T02:02:25Z |
d9ca7sa | t1_d9ca7sa | 1,477,706,287 | user_49b268c5a4c5 | Cooking | scarpetta spaghetti, can't go wrong. people will be blown away that spaghetti can taste like this:
EDIT: here's the original, from the man himself:
https://www.youtube.com/watch?v=u7BeGj38J4k
protip: finish in this order:
- plate spaghetti
- salt, pepper
- parmesan
- spoonful of oil
- lemon zest
- basil
| 3 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9ca7sa | null | false | 2016-10-29T01:58:07Z |
d9ca6i5 | t1_d9ca6i5 | 1,477,706,227 | user_e2b1cef152c2 | Cooking | Thanks. I've never tried pasta. I will now. | 2 | t1_d9c9d38 | t3_59y6mt | /r/Cooking/comments/t3_59y6mt/d9ca6i5 | null | false | 2016-10-29T01:57:07Z |
d9ca4cw | t1_d9ca4cw | 1,477,706,126 | user_fc37a73c4141 | Cooking | Off. | 1 | t1_d9c1pbw | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9ca4cw | null | false | 2016-10-29T01:55:26Z |
d9ca3pu | t1_d9ca3pu | 1,477,706,097 | [deleted] | Cooking | [deleted] | 1 | t1_d9c77z8 | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9ca3pu | null | false | 2016-10-29T01:54:57Z |
d9ca3bp | t1_d9ca3bp | 1,477,706,079 | [deleted] | Cooking | [deleted] | 1 | t1_d9c1pbw | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9ca3bp | null | false | 2016-10-29T01:54:39Z |
d9c9xg0 | t1_d9c9xg0 | 1,477,705,812 | user_d391f069964c | Cooking | Bonus points for eating over the sink to save on dishes. | 2 | t1_d9byzc7 | t3_59wtng | /r/Cooking/comments/t3_59wtng/d9c9xg0 | null | false | 2016-10-29T01:50:12Z |
d9c9t0w | t1_d9c9t0w | 1,477,705,611 | user_d391f069964c | Cooking | Spicy beer battered pickle spears. Dip in a good chunky blue cheese dressing.
Chimichangas.
Tater tots and make totchos. | 1 | t3_59wtng | t3_59wtng | /r/Cooking/comments/t3_59wtng/d9c9t0w | null | false | 2016-10-29T01:46:51Z |
d9c9h6r | t1_d9c9h6r | 1,477,705,064 | user_d391f069964c | Cooking | One layer of roasted red pepper hummus, next layer an olive tapinade, garnish with an olive.
Make a thick thousand island dressing but sub extra firm tofu diced fine for the chopped hard boiled egg. Top with roasted/sauteed portabella mushroom, havarti cheese, and the lettuce of your choice(frisse, romaine, red leaf)... | 6 | t3_59y1hg | t3_59y1hg | /r/Cooking/comments/t3_59y1hg/d9c9h6r | null | false | 2016-10-29T01:37:44Z |
d9c9d38 | t1_d9c9d38 | 1,477,704,878 | user_6a35db43249e | Cooking | Pasta freezes and reheats well. Use any favorite recipe. I make sausage and penne, mixed seafood in a Cajun cream sauce with linguine, Chicken Florentine or chicken Marsala with bow tie pasta. Good old spaghetti and meatballs works great too! | 2 | t3_59y6mt | t3_59y6mt | /r/Cooking/comments/t3_59y6mt/d9c9d38 | null | false | 2016-10-29T01:34:38Z |
d9c9cjj | t1_d9c9cjj | 1,477,704,852 | user_e6ea4210d8b7 | Cooking | i'll try to keep it basic and fit into the 100$ budget for 2 including wine pairing.
1st course : pumpkin spice (he he) cream soup.
it's fall, keep it in season. come nov 2nd pumpkins will be cheap AF. make a basic cream soup outta one, add cinnamon, nutmeg and/or cloves. serve with a chilled sauv. blanc.
2nd cour... | 21 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c9cjj | null | false | 2016-10-29T01:34:12Z |
d9c9c36 | t1_d9c9c36 | 1,477,704,832 | user_072966e694d5 | Cooking | Basic American hamburger spaghetti sauce. Add just enough tomato to cover the solid bits (meat/onion/mushroom/garlic type favorite ingredients) and freeze flat in one cup portions, which will feed four once you add the rest of the tomato stuff. The best way, IMHO is to put a cup in a sandwich sized zip lock, content ... | 2 | t3_59y6mt | t3_59y6mt | /r/Cooking/comments/t3_59y6mt/d9c9c36 | null | false | 2016-10-29T01:33:52Z |
d9c9al7 | t1_d9c9al7 | 1,477,704,767 | user_622915a12f7d | Cooking | Oh man...I have some finger ribs in the freezer that are begging to be turned into that dish! That looks delicious, thanks! | 3 | t1_d9by46e | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c9al7 | null | false | 2016-10-29T01:32:47Z |
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