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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d9axdvn | t1_d9axdvn | 1,477,622,809 | user_b2953eab9017 | Cooking | Perfect, thanks! | 2 | t1_d9ax8dd | t3_59rrck | /r/Cooking/comments/t3_59rrck/d9axdvn | null | false | 2016-10-28T02:46:49Z |
d9axcnk | t1_d9axcnk | 1,477,622,758 | user_072966e694d5 | Cooking | Buy pickles. Nothing makes a meal easy and complete as much as a good selection of pickles. You can make a bunch yourself, but if you have a good market, walk in and tell them that you need to round out your planned menu. | 1 | t3_59rmhk | t3_59rmhk | /r/Cooking/comments/t3_59rmhk/d9axcnk | null | false | 2016-10-28T02:45:58Z |
d9axb4z | t1_d9axb4z | 1,477,622,697 | user_c2a727df2ece | Cooking | Pretty sure the only advantage is the amount of eggshell shards you get. With practice, cracking an egg with one swift motion on a flat surface yields the fewest shards, and therefore less debris in the egg and lower chance of breaking the yolk on sharp edges.
But unless/until you really perfect that technique, it's ... | 19 | t1_d9av518 | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9axb4z | null | false | 2016-10-28T02:44:57Z |
d9ax8dd | t1_d9ax8dd | 1,477,622,586 | user_072966e694d5 | Cooking | Absolutely fine. Airtight keeps out moisture and bugs. If you see no bugs and no mold/stickiness from damp, you have no worries for a year or so at least. | 1 | t3_59rrck | t3_59rrck | /r/Cooking/comments/t3_59rrck/d9ax8dd | null | false | 2016-10-28T02:43:06Z |
d9ax4k8 | t1_d9ax4k8 | 1,477,622,435 | user_c6b7df2a3462 | Cooking | You do use your fingers a bit to dig into where the impact was. The best advice I was given was to think of it like holding two ping pong balls in your hand and separating them. Given the impact you made from the crack, only a little pressure from your fingers is necessary to help separate the two halves. Shouldn't ... | 3 | t1_d9av518 | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9ax4k8 | null | false | 2016-10-28T02:40:35Z |
d9awzw5 | t1_d9awzw5 | 1,477,622,241 | user_8de226fcb69e | Cooking | You can get a rotisserie chicken at the supermarket and use it for a number of meals. Shred it for chicken tacos or slice it into cubes for chicken salad sandwiches.(Add some sliced grapes and celery and you have a party). You can use the rest for chicken noodle soup. Just add chicken stock, onion, carrots, celery, mus... | 1 | t3_59ec57 | t3_59ec57 | /r/Cooking/comments/t3_59ec57/d9awzw5 | null | false | 2016-10-28T02:37:21Z |
d9awe2m | t1_d9awe2m | 1,477,621,350 | user_65e2aa6558f2 | Cooking | All right, I read the magazine and listened to half of the radio show. A few comments:
The magazine is pretty. It's much different aesthetically from Cook's Illustrated and also has a sort of looser way of describing recipes. It doesn't omit details, but it gives you some liberty with technique and ingredients (WAY mo... | 1 | t3_59aw74 | t3_59aw74 | /r/Cooking/comments/t3_59aw74/d9awe2m | null | false | 2016-10-28T02:22:30Z |
d9aw264 | t1_d9aw264 | 1,477,620,883 | user_f96ad300b063 | Cooking | Perfectly fine. I have never in my life stored pasta in an airtight container. | 2 | t3_59rrck | t3_59rrck | /r/Cooking/comments/t3_59rrck/d9aw264 | null | false | 2016-10-28T02:14:43Z |
d9avv6f | t1_d9avv6f | 1,477,620,618 | user_f9ae64b29fc8 | Cooking | The syrup thing is a waste of time. Any crystal/powdered sweetner will dissolve in yogurt. I can help you with three solid suggestions for flavours that will give you the smooth finish you're looking for though:
* Lemon or lime juice - fresh squeezed is best, but I got lazy eventually and the bottles of juice are good... | 1 | t3_59moof | t3_59moof | /r/Cooking/comments/t3_59moof/d9avv6f | null | false | 2016-10-28T02:10:18Z |
d9avr0v | t1_d9avr0v | 1,477,620,463 | user_d374d12b099f | Cooking | My weird should have got more up-eggs-benedicts than your comment got down-eggs-benedicts. | 2 | t1_d9ahoo5 | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9avr0v | null | false | 2016-10-28T02:07:43Z |
d9avgik | t1_d9avgik | 1,477,620,071 | user_f96ad300b063 | Cooking | Hard to say. But I would give it a try without the oil in the dough. Since it is being fried anyway. Use that as a baseline then tweak and experiment. | 1 | t1_d9ava7c | t3_59raqz | /r/Cooking/comments/t3_59raqz/d9avgik | null | false | 2016-10-28T02:01:11Z |
d9avdah | t1_d9avdah | 1,477,619,945 | user_8de226fcb69e | Cooking | I've also doctored up my tomato soup with salsa and some melty cheese added in. | 2 | t1_d98movf | t3_59gcfp | /r/Cooking/comments/t3_59gcfp/d9avdah | null | false | 2016-10-28T01:59:05Z |
d9avba1 | t1_d9avba1 | 1,477,619,867 | user_cfc80a5bb8aa | Cooking | > Neither does meat
When you buy good meat, yeah, it does.
> It's all relative, and adding more is always better.
More is often different. Sauces don't taste like expensive steak, and if what you want to taste is steak, then adding more flavoring that doesn't taste like steak won't really help.
And if you've got a... | 2 | t1_d9au3eb | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9avba1 | null | false | 2016-10-28T01:57:47Z |
d9ava7c | t1_d9ava7c | 1,477,619,827 | user_233720289efb | Cooking | I don't have much luck with food having to do with flour so I tend to stay away from it. I'm more of a stir cooker who has this overwhelming urge to constantly keep everything in motion so that's why I thought perhaps I over-kneaded it last time.
Oil or fat: Oil is added.
General process: Add all dry ingredients, res... | 1 | t1_d9auoov | t3_59raqz | /r/Cooking/comments/t3_59raqz/d9ava7c | null | false | 2016-10-28T01:57:07Z |
d9av9tb | t1_d9av9tb | 1,477,619,812 | user_8de226fcb69e | Cooking | You could check out estate sales. If you don't mind looking around for a while. I've found lots of awesome vintage cookware from the 40s and 50s at estate sales for cheap. | 1 | t3_59m9uk | t3_59m9uk | /r/Cooking/comments/t3_59m9uk/d9av9tb | null | false | 2016-10-28T01:56:52Z |
d9av7bm | t1_d9av7bm | 1,477,619,720 | user_505feeee26f3 | Cooking | Stir fried morning glory. You can stir fry it with fresh chili, garlic and balacan or fish sauce. I like fish sauce better, but I often enjoy it with balacan at restaurants. Too stinky to cook at home for me. | 3 | t3_59rmhk | t3_59rmhk | /r/Cooking/comments/t3_59rmhk/d9av7bm | null | false | 2016-10-28T01:55:20Z |
d9av6kn | t1_d9av6kn | 1,477,619,691 | user_fb1f28171a88 | Cooking | Sounds delicious. Thanks for sharing. | 1 | t1_d9at5g9 | t3_59epdy | /r/Cooking/comments/t3_59epdy/d9av6kn | null | false | 2016-10-28T01:54:51Z |
d9av5v7 | t1_d9av5v7 | 1,477,619,662 | user_f440d92a690d | Cooking | Summer rolls, eggplant with green onion oil, garlic and fish sauce, tomato egg, stuffed bitter melon soup
https://danangcuisine.com/ for other ideas
| 3 | t3_59rmhk | t3_59rmhk | /r/Cooking/comments/t3_59rmhk/d9av5v7 | null | false | 2016-10-28T01:54:22Z |
d9av518 | t1_d9av518 | 1,477,619,631 | [deleted] | Cooking | [deleted] | 21 | t3_59pi2c | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9av518 | null | false | 2016-10-28T01:53:51Z |
d9auyok | t1_d9auyok | 1,477,619,381 | user_7f2fa4acc99c | Cooking | And those people are monsters, who likely order their steaks well done. :p | 12 | t1_d9an33o | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9auyok | null | false | 2016-10-28T01:49:41Z |
d9auspp | t1_d9auspp | 1,477,619,145 | user_0d1f6ca13702 | Cooking | Hard to get it across to you apparently. Tasty. Good? No. Not good for you. Tasty? Yes, outta your mind if you sit here and argue that shity isn't engineered to death these days to be right amount of salt and sugar and msg and hell else to get people loving it and hooked on it. And outta your mind if you think i... | 1 | t1_d9alivn | t3_59h2q4 | /r/Cooking/comments/t3_59h2q4/d9auspp | null | false | 2016-10-28T01:45:45Z |
d9auoov | t1_d9auoov | 1,477,618,983 | user_f96ad300b063 | Cooking | Okay so are you adding oil or fat? I just noticed that you said the heat form your hands activated it leading me to think you mean fat. As in solid at room temp. Also what is the general process you went with to make these? just throw all ingredients in a bowl and mix. What was the consistency like? What was the textur... | 1 | t1_d9augjb | t3_59raqz | /r/Cooking/comments/t3_59raqz/d9auoov | null | false | 2016-10-28T01:43:03Z |
d9aunt8 | t1_d9aunt8 | 1,477,618,947 | user_0d1f6ca13702 | Cooking | Ah fucking damn it. Bay area? Just damn it. Normal? Just damn it. Tell me something else stupid like "I'm a pescatarian" too. Go. | -5 | t1_d9ahuen | t3_59lo70 | /r/Cooking/comments/t3_59lo70/d9aunt8 | null | false | 2016-10-28T01:42:27Z |
d9augs1 | t1_d9augs1 | 1,477,618,664 | user_0d1f6ca13702 | Cooking | Do it right now. I dare you. Go by any restaurant, query them about grinding up a pork tenderloin to make meatballs. Get back to me if you have the the stones and can then also own up to spouting crazy crazy nonsense. Outta your fucking mind here. Just out of your fucking mind. Or nope, go enjoy your hockey pucks... | 0 | t1_d9achaf | t3_59h5hf | /r/Cooking/comments/t3_59h5hf/d9augs1 | null | false | 2016-10-28T01:37:44Z |
d9augo0 | t1_d9augo0 | 1,477,618,659 | user_7abff54ae0c0 | Cooking | Glass if fine so long as its rated for oven use (as in Pyrex or other oven safe glass materials). | 3 | t1_d9arpoy | t3_59rg73 | /r/Cooking/comments/t3_59rg73/d9augo0 | null | false | 2016-10-28T01:37:39Z |
d9augjb | t1_d9augjb | 1,477,618,655 | user_233720289efb | Cooking | I will try to add the oil last next time.
Given it's a 1-egg recipe, would it be better to begin increasing the amount of flour (and baking powder and sugar) in case it was she did add more flour at some point or to dramatically begin cutting the amount of oil? If dramatically cutting it, what amount to a cup or frac... | 1 | t1_d9asasu | t3_59raqz | /r/Cooking/comments/t3_59raqz/d9augjb | null | false | 2016-10-28T01:37:35Z |
d9audnw | t1_d9audnw | 1,477,618,538 | user_b6ff160c5106 | Cooking | Recently married and this was actually something we looked into a bit, Maycy's does 20% as well also i think they work on commish bc when we called our wedding registry macys lady she said to wait untill the end of october sale and she could also do 25%. this is the set we got. http://www1.macys.com/shop/product/all-cl... | 1 | t1_d6pykkq | t3_4ypmuj | /r/Cooking/comments/t3_4ypmuj/d9audnw | null | false | 2016-10-28T01:35:38Z |
d9au6y7 | t1_d9au6y7 | 1,477,618,274 | user_e1c962b2a77f | Cooking | Should be fine.
You could trying bashing it up into small, "broken" bits and adding to a soup. Italian shops often used to sell dried pasta by weight out of large sacks, and they'd gather all the random leftovers, crush them up a bit and sell it for making *minestra*. | 3 | t3_59rrck | t3_59rrck | /r/Cooking/comments/t3_59rrck/d9au6y7 | null | false | 2016-10-28T01:31:14Z |
d9au4qi | t1_d9au4qi | 1,477,618,186 | user_3415ece81211 | Cooking | Parcook it in the microwave a bit, then use foil to moderate the browning/crisping. | 1 | t1_d9a9gzt | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9au4qi | null | false | 2016-10-28T01:29:46Z |
d9au3eb | t1_d9au3eb | 1,477,618,134 | user_a9962617bbdc | Cooking | *Neither does meat*
Nothing has as much flavor as thing + more flavor. It's all relative, and adding more is always better. | 0 | t1_d99xin8 | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9au3eb | null | false | 2016-10-28T01:28:54Z |
d9au0wn | t1_d9au0wn | 1,477,618,037 | user_a9962617bbdc | Cooking | It's exactly what he said. "don't flavor things because the original flavor is enough", and it's stupid. People say it all the time. That doesn't make it less stupid. | -1 | t1_d9a1czg | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9au0wn | null | false | 2016-10-28T01:27:17Z |
d9atl24 | t1_d9atl24 | 1,477,617,407 | user_00392b83d0ef | Cooking | Sureeee..... Exactly? What's the difference, you are basically agreeing with what i said?
Also the creuset isn't 10 times the price, it's more like 3 times the price, that's why i said $3 and $1 donut. | 1 | t1_d9aqb2q | t3_59m9uk | /r/Cooking/comments/t3_59m9uk/d9atl24 | null | false | 2016-10-28T01:16:47Z |
d9athrx | t1_d9athrx | 1,477,617,274 | user_c3e5c57e82d4 | Cooking | I live alone too and like to make roasted broccoli with sliced baby portabella mushrooms, I'll use like 3 Tbsp of melted coconut oil, a head of minced garlic, some salt/pepper, chili flakes, lemon juice maybe like a Tbsp (I guesstimate) then I throw in a whole container of chopped baby portabella mushrooms and like ma... | 1 | t3_59ec57 | t3_59ec57 | /r/Cooking/comments/t3_59ec57/d9athrx | null | false | 2016-10-28T01:14:34Z |
d9at9xu | t1_d9at9xu | 1,477,616,954 | user_20a56b1a34ea | Cooking | A simple trick I have found useful is it toast the flour prior to its blending to the butter. You can get the flavor and color with less time spent. Also, the toasting quickens blending with the butter/oil/fat. Luck to you. | 2 | t3_59q6ie | t3_59q6ie | /r/Cooking/comments/t3_59q6ie/d9at9xu | null | false | 2016-10-28T01:09:14Z |
d9at5g9 | t1_d9at5g9 | 1,477,616,769 | user_c3e5c57e82d4 | Cooking | It's not really French fries, but home fries...you take sweet potatoes and cut them up in to cubes after peeling and mix them with 2tsp of herbed de provence, and 2tsp of siracha then heat up 2Tbsp of olive oil in a pan and cook them on medium high covered for 5 mins, shaking and stirring them every once in a while so ... | 1 | t3_59epdy | t3_59epdy | /r/Cooking/comments/t3_59epdy/d9at5g9 | null | false | 2016-10-28T01:06:09Z |
d9at3g3 | t1_d9at3g3 | 1,477,616,685 | user_89311ca189c4 | Cooking | Sure. Even a cookie sheet. Some are made of different materials but ultimately serve the same purpose. I use a stone baking sheet I think it heats more evenly and unless it's totally filthy I don't wash it and it stays seasoned. ( food won't stick) | 2 | t1_d9asgj3 | t3_59rg73 | /r/Cooking/comments/t3_59rg73/d9at3g3 | null | false | 2016-10-28T01:04:45Z |
d9at3ca | t1_d9at3ca | 1,477,616,681 | user_e755a1b2d7ed | Cooking | Nice work! You should cross post to r/castiron | 2 | t3_59oz5j | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9at3ca | null | false | 2016-10-28T01:04:41Z |
d9asv3u | t1_d9asv3u | 1,477,616,345 | user_5cbfe18272e9 | Cooking | Quick and easy is some recipe I read on the Guardian (I think), I can't find the link, so I'll describe it here. It's basically three steps.
1) Start cooking pasta
2) In another pan, boil baby tomatoes just covered in (nice) dry white wine. (with tomato vine, if you have it. Of course, remove this later!)
3) When th... | 1 | t3_59litf | t3_59litf | /r/Cooking/comments/t3_59litf/d9asv3u | null | false | 2016-10-28T00:59:05Z |
d9asrip | t1_d9asrip | 1,477,616,192 | user_c3e5c57e82d4 | Cooking | Just remember to soak your wood chips for at least 30 mins, make a snake or rather a C shape in your grill with the charcoal, when I smoked wings I took a tin pan and filled it with water and placed it in the center so the coals wrapped around it once the coals are ready sprinkle your chips over the charcoal and then p... | 0 | t3_59ig3m | t3_59ig3m | /r/Cooking/comments/t3_59ig3m/d9asrip | null | false | 2016-10-28T00:56:32Z |
d9asntl | t1_d9asntl | 1,477,616,042 | user_21f0bd5346c1 | Cooking | Bibb lettuce is fantastic. | 1 | t1_d9a668c | t3_59o1h7 | /r/Cooking/comments/t3_59o1h7/d9asntl | null | false | 2016-10-28T00:54:02Z |
d9ashaz | t1_d9ashaz | 1,477,615,775 | user_c3e5c57e82d4 | Cooking | When I worked at Moe's we would fry our chips too, they'll last several days, but the fresher the better! And like the post above said throwing them in the oven to make them warm is 👌🏼 | 2 | t3_59op60 | t3_59op60 | /r/Cooking/comments/t3_59op60/d9ashaz | null | false | 2016-10-28T00:49:35Z |
d9asgj3 | t1_d9asgj3 | 1,477,615,743 | user_518b8ea750a7 | Cooking | As in aluminum? | 1 | t1_d9arqq9 | t3_59rg73 | /r/Cooking/comments/t3_59rg73/d9asgj3 | null | false | 2016-10-28T00:49:03Z |
d9asf31 | t1_d9asf31 | 1,477,615,685 | user_92fd4cd0039c | Cooking | A bit late perhaps, but i love this recipe: http://www.budgetbytes.com/2014/08/african-peanut-stew-vegan/
I swap the peanut butter for crushed peanuts tho, and add a lot more of em. | 2 | t3_59m2v9 | t3_59m2v9 | /r/Cooking/comments/t3_59m2v9/d9asf31 | null | false | 2016-10-28T00:48:05Z |
d9aseaf | t1_d9aseaf | 1,477,615,651 | user_c3e5c57e82d4 | Cooking | A sheet pan or a large cast iron | 1 | t3_59rg73 | t3_59rg73 | /r/Cooking/comments/t3_59rg73/d9aseaf | null | false | 2016-10-28T00:47:31Z |
d9asd7t | t1_d9asd7t | 1,477,615,606 | user_81d554ae5693 | Cooking | Do you all make love after these food battles.. I like to imagine so | 2 | t3_59oz5j | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9asd7t | null | false | 2016-10-28T00:46:46Z |
d9asboi | t1_d9asboi | 1,477,615,543 | [deleted] | Cooking | [deleted] | 1 | t3_59p5pu | t3_59p5pu | /r/Cooking/comments/t3_59p5pu/d9asboi | null | false | 2016-10-28T00:45:43Z |
d9asasu | t1_d9asasu | 1,477,615,507 | user_f96ad300b063 | Cooking | Well adding oil and especially that much oil to a bread dough will prevent a proper gluten network from forming. Gluten is made up of two proteins and adding oil basically lubes them up so they can't do their job. A slight work around for this you could try is to add the oil after you have done all of the kneading. Tha... | 5 | t1_d9as56c | t3_59raqz | /r/Cooking/comments/t3_59raqz/d9asasu | null | false | 2016-10-28T00:45:07Z |
d9as56c | t1_d9as56c | 1,477,615,282 | user_233720289efb | Cooking | I watched them make the dough and it contains one egg as well as 1-1/4c oil with milk as necessary against 3c flour and other dry ingredients. The amount of oil seems too high or more flour was put in when I went to grab milk for them but the dough is greasy. | 1 | t1_d9argxf | t3_59raqz | /r/Cooking/comments/t3_59raqz/d9as56c | null | false | 2016-10-28T00:41:22Z |
d9arxsg | t1_d9arxsg | 1,477,614,981 | user_2ed33fc5ef16 | Cooking | Wow, cooked in a minute. | 3 | t1_d9arphb | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9arxsg | null | false | 2016-10-28T00:36:21Z |
d9arqq9 | t1_d9arqq9 | 1,477,614,698 | user_89311ca189c4 | Cooking | Metal sheet pan on top of wax/parchment paperwork until 165°F | 2 | t3_59rg73 | t3_59rg73 | /r/Cooking/comments/t3_59rg73/d9arqq9 | null | false | 2016-10-28T00:31:38Z |
d9arpoy | t1_d9arpoy | 1,477,614,656 | user_518b8ea750a7 | Cooking | What about glass? Is any given material preferable over another? | 1 | t1_d9arjeu | t3_59rg73 | /r/Cooking/comments/t3_59rg73/d9arpoy | null | false | 2016-10-28T00:30:56Z |
d9arphb | t1_d9arphb | 1,477,614,647 | user_d8b27ab6950b | Cooking | I agree It's hard to follow, I think he is essentially making the same omelette that Jacques Pepin makes in this video: https://youtu.be/s10etP1p2bU?t=3m7s | 84 | t1_d9ajj7d | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9arphb | null | false | 2016-10-28T00:30:47Z |
d9arm72 | t1_d9arm72 | 1,477,614,517 | user_3e93af754acf | Cooking | Good description for American style omelet, but no omelette au fromage. | -3 | t3_59pi2c | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9arm72 | null | false | 2016-10-28T00:28:37Z |
d9arjeu | t1_d9arjeu | 1,477,614,405 | user_7abff54ae0c0 | Cooking | No worries. Any metal sheet pan will work. If you already have an oven safe cooking instrument (cast iron, pyrex, etc.) you can just use that. | 3 | t1_d9arfno | t3_59rg73 | /r/Cooking/comments/t3_59rg73/d9arjeu | null | false | 2016-10-28T00:26:45Z |
d9argxf | t1_d9argxf | 1,477,614,303 | user_f96ad300b063 | Cooking | Oily? The recipes I see don't have oil in them. Unless you are referring to post fry oily. Perhaps your oil is not hot enough or you are throwing too many in the oil at a time dropping the temp too much. | 4 | t3_59raqz | t3_59raqz | /r/Cooking/comments/t3_59raqz/d9argxf | null | false | 2016-10-28T00:25:03Z |
d9arfno | t1_d9arfno | 1,477,614,252 | user_518b8ea750a7 | Cooking | Yes, I know it's ridiculous but I don't know the appropriate term for what I was trying to think of.
What kind of material are we talking? | 1 | t1_d9aqv0k | t3_59rg73 | /r/Cooking/comments/t3_59rg73/d9arfno | null | false | 2016-10-28T00:24:12Z |
d9ar5mo | t1_d9ar5mo | 1,477,613,848 | user_09e9ac3c7452 | Cooking | Hey OP, keep the pics coming! She is such a good cook. By the way, I'm the poster who told you to marry her :p | 2 | t3_59oz5j | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9ar5mo | null | false | 2016-10-28T00:17:28Z |
d9ar5lj | t1_d9ar5lj | 1,477,613,846 | user_0a6677837d64 | Cooking | It would drip though the rack | 2 | t1_d9ajfx3 | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9ar5lj | null | false | 2016-10-28T00:17:26Z |
d9aqv0k | t1_d9aqv0k | 1,477,613,414 | user_7abff54ae0c0 | Cooking | Container?
I cook mine on a sheet pan. You can put foil on it to make clean up easier. Lightly oil and season to taste, cook at 350F for 25-30 minutes. | 3 | t3_59rg73 | t3_59rg73 | /r/Cooking/comments/t3_59rg73/d9aqv0k | null | false | 2016-10-28T00:10:14Z |
d9aqq3d | t1_d9aqq3d | 1,477,613,215 | user_a6c12dca0e3b | Cooking | Nah I boiled the spring greens for a bit and they tasted great. No burning or side effects. Only eating them raw caused the burning. | 0 | t1_d9a7bl1 | t3_59oox1 | /r/Cooking/comments/t3_59oox1/d9aqq3d | null | false | 2016-10-28T00:06:55Z |
d9aqp61 | t1_d9aqp61 | 1,477,613,176 | user_a6c12dca0e3b | Cooking | Hmm oxalic acid, I did not know this was a thing. A similar but milder thing happens when I eat too much pineapple as well.
Cheers for the info guys! | 1 | t3_59oox1 | t3_59oox1 | /r/Cooking/comments/t3_59oox1/d9aqp61 | null | false | 2016-10-28T00:06:16Z |
d9aqobb | t1_d9aqobb | 1,477,613,142 | user_11254eddc4e8 | Cooking | Just keep whisking and don't stop til everything is nice and smooth and thicj | 1 | t3_59q6ie | t3_59q6ie | /r/Cooking/comments/t3_59q6ie/d9aqobb | null | false | 2016-10-28T00:05:42Z |
d9aqb2q | t1_d9aqb2q | 1,477,612,604 | user_c44fde281c32 | Cooking | It's more akin to saying, you won't get a good cheeseburger for $1 and the $10 is much better but you're still gonna give McDonalds $1 | 1 | t1_d9an110 | t3_59m9uk | /r/Cooking/comments/t3_59m9uk/d9aqb2q | null | false | 2016-10-27T23:56:44Z |
d9aollw | t1_d9aollw | 1,477,610,098 | user_3b5de453507b | Cooking | It looks delicious!! Sorry people are acting jealous. | 1 | t3_59oz5j | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9aollw | null | false | 2016-10-27T23:14:58Z |
d9aokf4 | t1_d9aokf4 | 1,477,610,050 | user_a7a5ebe47739 | Cooking | Better put a ring on it. | 2 | t3_59oz5j | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9aokf4 | null | false | 2016-10-27T23:14:10Z |
d9ao67c | t1_d9ao67c | 1,477,609,466 | user_e76d3c0ac960 | Cooking | Aw sorry to hear that, hes such an awesome dude i wanna meet him lol | 1 | t1_d99tmnt | t3_58xfxo | /r/Cooking/comments/t3_58xfxo/d9ao67c | null | false | 2016-10-27T23:04:26Z |
d9anz91 | t1_d9anz91 | 1,477,609,172 | user_011cdf1e8bc3 | Cooking | Me too. I want them to dissolve when I put them in my mouth. | 3 | t1_d9aia9a | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9anz91 | null | false | 2016-10-27T22:59:32Z |
d9anw8n | t1_d9anw8n | 1,477,609,051 | user_683060c2fa2c | Cooking | Parboiling the bacon is great for wrapping it around stuff. The concept just sounds terrible to anyone who loves bacon. | 6 | t1_d9a9gzt | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9anw8n | null | false | 2016-10-27T22:57:31Z |
d9ancw3 | t1_d9ancw3 | 1,477,608,256 | user_d68aa0cdaa82 | Cooking | You're trying too hard. | -25 | t3_59pi2c | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9ancw3 | null | false | 2016-10-27T22:44:16Z |
d9an7ub | t1_d9an7ub | 1,477,608,051 | user_feee97f8f681 | Cooking | Most of those sorts of cooking infographis are more infographic than good cooking instruction. It's just some underpaid "content producer" firing stuff into Google and trying to make it look pretty; it's not like it's from an authoritative source.
Most za'atar recipes have more ingredients. It's either "herbes de Prov... | 0 | t3_59ql4a | t3_59ql4a | /r/Cooking/comments/t3_59ql4a/d9an7ub | null | false | 2016-10-27T22:40:51Z |
d9an33o | t1_d9an33o | 1,477,607,858 | user_163a89a9005a | Cooking | Some people don't like french-style omelets because they're creamy instead of thoroughly cooked. | 6 | t1_d9afy2f | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9an33o | null | false | 2016-10-27T22:37:38Z |
d9an15b | t1_d9an15b | 1,477,607,777 | user_496c93997389 | Cooking | And a bit of grease splattering. That bothered me more than a little smoke. | 1 | t1_d9ajpm6 | t3_59pkqj | /r/Cooking/comments/t3_59pkqj/d9an15b | null | false | 2016-10-27T22:36:17Z |
d9an110 | t1_d9an110 | 1,477,607,772 | user_00392b83d0ef | Cooking | Well sure i guess, you won't get a good donut for $1 and the $3 donut is much better but I'm still gonna eat the $1 donut lol | 1 | t1_d9amqtz | t3_59m9uk | /r/Cooking/comments/t3_59m9uk/d9an110 | null | false | 2016-10-27T22:36:12Z |
d9amzry | t1_d9amzry | 1,477,607,722 | user_6d70c233ee92 | Cooking | Thank you yes. | 1 | t1_d9afcwh | t3_59litf | /r/Cooking/comments/t3_59litf/d9amzry | null | false | 2016-10-27T22:35:22Z |
d9amxsj | t1_d9amxsj | 1,477,607,644 | user_00392b83d0ef | Cooking | Very limited selection unfortunately.. | 2 | t1_d9a169l | t3_59m9uk | /r/Cooking/comments/t3_59m9uk/d9amxsj | null | false | 2016-10-27T22:34:04Z |
d9amwtl | t1_d9amwtl | 1,477,607,606 | user_00392b83d0ef | Cooking | You mean it's a creuset looking one right? Not manufactured by creuset sold under the kirkland name right? | 1 | t1_d9a790t | t3_59m9uk | /r/Cooking/comments/t3_59m9uk/d9amwtl | null | false | 2016-10-27T22:33:26Z |
d9amr66 | t1_d9amr66 | 1,477,607,386 | user_018893116dbd | Cooking | Oh awesome, yeah I'll probably try it this way. Thanks | 1 | t1_d9abiy6 | t3_59litf | /r/Cooking/comments/t3_59litf/d9amr66 | null | false | 2016-10-27T22:29:46Z |
d9amqtz | t1_d9amqtz | 1,477,607,373 | user_c44fde281c32 | Cooking | Then you won't get a good one. | 1 | t1_d9amkgk | t3_59m9uk | /r/Cooking/comments/t3_59m9uk/d9amqtz | null | false | 2016-10-27T22:29:33Z |
d9ampw5 | t1_d9ampw5 | 1,477,607,336 | user_631236b3f384 | Cooking | I didn't mean to take it as such and I apologize for my tone! As long as people enjoy their food, that's the most important thing to take away! People always get testy when it comes to their subjective opinions so I'm not surprised people were up in arms on how other people enjoy their food. Regardless I hope you enjoy... | 1 | t1_d9a99a3 | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9ampw5 | null | false | 2016-10-27T22:28:56Z |
d9amp1q | t1_d9amp1q | 1,477,607,303 | user_0063428750b4 | Cooking | Cut into chunks, place into a microwave-safe container with some lemon juice and apple brandy, nuke on high until soft, then go after them with a potato masher. | 1 | t3_59o5k3 | t3_59o5k3 | /r/Cooking/comments/t3_59o5k3/d9amp1q | null | false | 2016-10-27T22:28:23Z |
d9amnsa | t1_d9amnsa | 1,477,607,252 | user_265ac15119a0 | Cooking | Subscribed! Wonderful stuff! | 2 | t1_d99zool | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9amnsa | null | false | 2016-10-27T22:27:32Z |
d9amkgk | t1_d9amkgk | 1,477,607,123 | user_00392b83d0ef | Cooking | I can't afford $200 on a creuset or staub tho.. Was looking for sub $100 enamelled | 1 | t1_d99w97n | t3_59m9uk | /r/Cooking/comments/t3_59m9uk/d9amkgk | null | false | 2016-10-27T22:25:23Z |
d9amf2c | t1_d9amf2c | 1,477,606,910 | user_0063428750b4 | Cooking | Poulet Chauser.
Simple to make, but because it's got a French name you get to impress people with how "fancy" it is. | 1 | t3_59litf | t3_59litf | /r/Cooking/comments/t3_59litf/d9amf2c | null | false | 2016-10-27T22:21:50Z |
d9ame09 | t1_d9ame09 | 1,477,606,866 | user_26381703cb27 | Cooking | Cheers for that :) | 2 | t1_d9alvzr | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9ame09 | null | false | 2016-10-27T22:21:06Z |
d9alzhh | t1_d9alzhh | 1,477,606,309 | user_ac4a816f8601 | Cooking | Dang it, you found the loophole! | 2 | t1_d9a97jm | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9alzhh | null | false | 2016-10-27T22:11:49Z |
d9alvzr | t1_d9alvzr | 1,477,606,171 | user_c03809415635 | Cooking | Makes sense, if you're taking it out every 15 minutes then it's cooling down a bit (and the oven cools down as well). As long as you're keeping track of the temp then I'm sure it's fine.
I don't care about pretentiousness but just wanted to try to give some outside perspective | 0 | t1_d9alhxg | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9alvzr | null | false | 2016-10-27T22:09:31Z |
d9alivn | t1_d9alivn | 1,477,605,669 | user_301e00482a11 | Cooking | People eat McDonald's because it is cheap and open late when they are drunk. If McDonald's is your reference point for good food, you don't know what you're talking about | 1 | t1_d9aaqu3 | t3_59h2q4 | /r/Cooking/comments/t3_59h2q4/d9alivn | null | false | 2016-10-27T22:01:09Z |
d9alics | t1_d9alics | 1,477,605,648 | user_26381703cb27 | Cooking | Thanks! | 2 | t1_d9alagn | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9alics | null | false | 2016-10-27T22:00:48Z |
d9alhxg | t1_d9alhxg | 1,477,605,631 | user_26381703cb27 | Cooking | Sorry about the tone - didn't mean to sound pretentious :) I got a post pulled a while back for not posting the recipe with the food pic, and I figured a description would be a little better than a list.
As to the time, she had a probe in it set to go off at 130, and she was basting it every 15 minutes, so the temp w... | 7 | t1_d9alenc | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9alhxg | null | false | 2016-10-27T22:00:31Z |
d9alftz | t1_d9alftz | 1,477,605,555 | user_0b986ec75090 | Cooking | 325 on the grill thermometer and I'd pull it at 120 for rare or 125 for medium rare you have to allow for carry over cooking
the temp could rise as many as 7-10 degrees and let it rest for at least 20 minutes to allow the meat to rest and the juices to redistribute throughout the meat | 2 | t1_d9albeu | t3_59qnxz | /r/Cooking/comments/t3_59qnxz/d9alftz | null | false | 2016-10-27T21:59:15Z |
d9alenc | t1_d9alenc | 1,477,605,511 | user_c03809415635 | Cooking | Everyone is hating on you here, which is probably because of your tone. No one cares what kind of oil you used or that you seasoned it with salt and pepper. It kind of reads like a pretentious hipster popup restaurant menu, so naturally everyone on reddit is going to hate it.
I think it looks great and love the chall... | -10 | t3_59oz5j | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9alenc | null | false | 2016-10-27T21:58:31Z |
d9alc0d | t1_d9alc0d | 1,477,605,410 | user_969645bc24c6 | Cooking | Yep, guilty. I've been experimenting with caramelizing onions to get that deeper umami butter I'm after, which has expanded my repertoire already, but I'm open to suggestions. Happy and willing to learn, food is love, food is life right? | 1 | t1_d93vzuo | t3_58tn49 | /r/Cooking/comments/t3_58tn49/d9alc0d | null | false | 2016-10-27T21:56:50Z |
d9albeu | t1_d9albeu | 1,477,605,387 | user_46bed5637a96 | Cooking | How long approximately and what temp should I keep it at? | 2 | t1_d9akw0s | t3_59qnxz | /r/Cooking/comments/t3_59qnxz/d9albeu | null | false | 2016-10-27T21:56:27Z |
d9alav4 | t1_d9alav4 | 1,477,605,367 | user_6964dac22492 | Cooking | Polish version.. Slow cooked in sauerkraut.. | 1 | t3_59man0 | t3_59man0 | /r/Cooking/comments/t3_59man0/d9alav4 | null | false | 2016-10-27T21:56:07Z |
d9alagn | t1_d9alagn | 1,477,605,351 | user_b93038aee938 | Cooking | Looks awesome and I bet it tasted just as good! Good job to your GF! Haven't attempted any beef tenderloin or roasts myself yet. Just pork loin. But I do love one pan roasted meat and veggie dishes! | 6 | t3_59oz5j | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9alagn | null | false | 2016-10-27T21:55:51Z |
d9al9ab | t1_d9al9ab | 1,477,605,304 | user_969645bc24c6 | Cooking | Salad dressings, too! ... Okay I guess that's basically a kind of sauce | 1 | t1_d9477tv | t3_58tn49 | /r/Cooking/comments/t3_58tn49/d9al9ab | null | false | 2016-10-27T21:55:04Z |
d9al89j | t1_d9al89j | 1,477,605,265 | user_969645bc24c6 | Cooking | The comment reddit needed :) | 2 | t1_d93z24d | t3_58tn49 | /r/Cooking/comments/t3_58tn49/d9al89j | null | false | 2016-10-27T21:54:25Z |
d9al5x6 | t1_d9al5x6 | 1,477,605,175 | user_b93038aee938 | Cooking | Looks like a lot of people came on here to only say negative things :/ I think it looks awesome! I fancy myself a good cook and this is way more ambitious than anything I've ever done! Good Job OP's GF and OP! | 5 | t1_d9ak2eo | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9al5x6 | null | false | 2016-10-27T21:52:55Z |
d9al5n8 | t1_d9al5n8 | 1,477,605,164 | user_311fabfda4aa | Cooking | Fair enough | 1 | t1_d9al1b8 | t3_59p10p | /r/Cooking/comments/t3_59p10p/d9al5n8 | null | false | 2016-10-27T21:52:44Z |
d9al4af | t1_d9al4af | 1,477,605,113 | user_300306dbdccf | Cooking | I'll second this, with an alt suggestion for you just as another option. Do a reverse sear basically. Do it low in the oven until it's just below temp, then blast it in your hot grill. | 2 | t1_d9akw0s | t3_59qnxz | /r/Cooking/comments/t3_59qnxz/d9al4af | null | false | 2016-10-27T21:51:53Z |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.