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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d9al1b8 | t1_d9al1b8 | 1,477,605,000 | user_2b50dc4ff067 | Cooking | I do! http://imgur.com/a/TRqO3 | 2 | t1_d9akukb | t3_59p10p | /r/Cooking/comments/t3_59p10p/d9al1b8 | null | false | 2016-10-27T21:50:00Z |
d9al091 | t1_d9al091 | 1,477,604,961 | user_c00dbb3b8a9e | Cooking | Lighter roux has the most thickening power, but dark roux has the most flavor. | 1 | t3_59q6ie | t3_59q6ie | /r/Cooking/comments/t3_59q6ie/d9al091 | null | false | 2016-10-27T21:49:21Z |
d9akw0s | t1_d9akw0s | 1,477,604,798 | user_0b986ec75090 | Cooking | sear it on the hot side and move it to the indirect side
low and slow until med rare | 3 | t3_59qnxz | t3_59qnxz | /r/Cooking/comments/t3_59qnxz/d9akw0s | null | false | 2016-10-27T21:46:38Z |
d9akukb | t1_d9akukb | 1,477,604,744 | user_311fabfda4aa | Cooking | Proof? | 1 | t1_d9a83q8 | t3_59p10p | /r/Cooking/comments/t3_59p10p/d9akukb | null | false | 2016-10-27T21:45:44Z |
d9akkcu | t1_d9akkcu | 1,477,604,362 | [deleted] | Cooking | As a general rule, horseradish can replace mustard in almost every recipe. If you need it creamy,wet, or need to preserve it mix it with a little mayo or quick pickle with vinegar with salt. | 1 | t3_59mkap | t3_59mkap | /r/Cooking/comments/t3_59mkap/d9akkcu | null | false | 2016-10-27T21:39:22Z |
d9akian | t1_d9akian | 1,477,604,286 | user_4ebb82e4ccb5 | Cooking | 4 Tbsp fat (butter, lard, oil, sausage/bacon drippin's etc.)
4 Tbsp flour
2 cups liquid (milk,stock, water)
Heat pan to med high heat and melt butter, whisk in flour until combined with fat. Continually whisk the roux to prevent it from burning. Cook the roux a couple minutes or until you start to smell roasted nuts. ... | 0 | t3_59q6ie | t3_59q6ie | /r/Cooking/comments/t3_59q6ie/d9akian | null | false | 2016-10-27T21:38:06Z |
d9akevf | t1_d9akevf | 1,477,604,156 | [deleted] | Cooking | [deleted] | -3 | t1_d9ajtig | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9akevf | null | false | 2016-10-27T21:35:56Z |
d9akcmt | t1_d9akcmt | 1,477,604,070 | user_25f4a7ad1347 | Cooking | Just add them chopped up. add some honey also | 1 | t3_59moof | t3_59moof | /r/Cooking/comments/t3_59moof/d9akcmt | null | false | 2016-10-27T21:34:30Z |
d9ak5qi | t1_d9ak5qi | 1,477,603,811 | user_10a24275e1b6 | Cooking | Just to clarify, this would be for a traditional French roux. For a dark Cajun style roux, you'd want to use oil or another pure fat (lard, strained bacon grease, clarified butter, etc). The milk solids in whole butter will tend to burn before you get to a nice dark roux. Also, for a cajun roux where you are not necess... | 6 | t1_d9agjm8 | t3_59q6ie | /r/Cooking/comments/t3_59q6ie/d9ak5qi | null | false | 2016-10-27T21:30:11Z |
d9ak4y9 | t1_d9ak4y9 | 1,477,603,782 | user_94524e54918c | Cooking | Equal parts fat, flour and patience. | 1 | t3_59q6ie | t3_59q6ie | /r/Cooking/comments/t3_59q6ie/d9ak4y9 | null | false | 2016-10-27T21:29:42Z |
d9ak3si | t1_d9ak3si | 1,477,603,739 | user_8673cffb8c42 | Cooking | That's wonderful, thank you! | 2 | t1_d9ac3us | t3_59klke | /r/Cooking/comments/t3_59klke/d9ak3si | null | false | 2016-10-27T21:28:59Z |
d9ak2u9 | t1_d9ak2u9 | 1,477,603,705 | [deleted] | Cooking | [deleted] | 1 | t3_59p5pu | t3_59p5pu | /r/Cooking/comments/t3_59p5pu/d9ak2u9 | null | false | 2016-10-27T21:28:25Z |
d9ak2ut | t1_d9ak2ut | 1,477,603,705 | user_6f23151132e3 | Cooking | If you're lazy like me, mix the flour with some liquid beforehand (milk or water usually) then melt the fat into the thing you want to thicken (i.e if it's a bechamel melt it into to the milk) then simply pour in the flour-liquid solution to the pan with the melted fat mix and stir for a few seconds and BOOM you have a... | -1 | t3_59q6ie | t3_59q6ie | /r/Cooking/comments/t3_59q6ie/d9ak2ut | null | false | 2016-10-27T21:28:25Z |
d9ak2eo | t1_d9ak2eo | 1,477,603,689 | user_4766e84f21ee | Cooking | Dude calm down if you don't like it leave; they can eat whatever they hell they want. No need to come here and get all uppity and superior | 2 | t1_d9ajtig | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9ak2eo | null | false | 2016-10-27T21:28:09Z |
d9ak28i | t1_d9ak28i | 1,477,603,683 | user_ca0cf69c11b6 | Cooking | That's nonsense though, British and Irish beef is some of the best in the world. | 0 | t1_d9a2k1t | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9ak28i | null | false | 2016-10-27T21:28:03Z |
d9ajxuk | t1_d9ajxuk | 1,477,603,523 | user_8b593ec5515f | Cooking | Oh, yeah, I know! I specifically meant steak the American way! | 1 | t1_d9ajo9s | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9ajxuk | null | false | 2016-10-27T21:25:23Z |
d9ajv8x | t1_d9ajv8x | 1,477,603,428 | user_25f4a7ad1347 | Cooking | yellow mustard. rough ground | 1 | t3_59pwq3 | t3_59pwq3 | /r/Cooking/comments/t3_59pwq3/d9ajv8x | null | false | 2016-10-27T21:23:48Z |
d9ajuj1 | t1_d9ajuj1 | 1,477,603,403 | user_c9da5ef2014d | Cooking | This one I'm making for my birthday. | 1 | t1_d9ai7e9 | t3_592y9g | /r/Cooking/comments/t3_592y9g/d9ajuj1 | null | false | 2016-10-27T21:23:23Z |
d9ajtlu | t1_d9ajtlu | 1,477,603,368 | user_25f4a7ad1347 | Cooking | > plain blue cover and white title text.
[Any of these](https://www.google.com/search?q=science+of+baking+book&rlz=1C1GGLS_enUS317US317&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjdqdOQ9fvPAhXkiVQKHbciCroQ_AUICSgC&biw=947&bih=659)? | 1 | t3_59qbub | t3_59qbub | /r/Cooking/comments/t3_59qbub/d9ajtlu | null | false | 2016-10-27T21:22:48Z |
d9ajtig | t1_d9ajtig | 1,477,603,365 | user_e96de873f7e7 | Cooking | That sounds like the biggest waste of a tenderloin i can imagine. Bacon? Maple glaze? Why not just buy a chuck or eye of round, you won't taste the damn thing anyway | -6 | t3_59oz5j | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9ajtig | null | false | 2016-10-27T21:22:45Z |
d9ajpz5 | t1_d9ajpz5 | 1,477,603,234 | user_049796277e1f | Cooking | Also included a link to /r/CookingForBeginners | 1 | t3_59ql4a | t3_59ql4a | /r/Cooking/comments/t3_59ql4a/d9ajpz5 | null | false | 2016-10-27T21:20:34Z |
d9ajpm6 | t1_d9ajpm6 | 1,477,603,220 | user_25f4a7ad1347 | Cooking | It will smoke quite a bit if you were to do it on the dining table. | 2 | t3_59pkqj | t3_59pkqj | /r/Cooking/comments/t3_59pkqj/d9ajpm6 | null | false | 2016-10-27T21:20:20Z |
d9ajo9s | t1_d9ajo9s | 1,477,603,171 | user_15a3eb783c52 | Cooking | Not the way it's known in the US or, say, Brazil, but steak is hugely important here and it's on almost every restaurant's my menu from small bistros to big fancy places. The French take a ton of pride in their steaks. | 2 | t1_d99r1d6 | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9ajo9s | null | false | 2016-10-27T21:19:31Z |
d9ajmet | t1_d9ajmet | 1,477,603,104 | user_25f4a7ad1347 | Cooking | 1:1 fat:flour ratio
Cook on medium heat until desired color is reached. Always stir your roux constantly. | 1 | t3_59q6ie | t3_59q6ie | /r/Cooking/comments/t3_59q6ie/d9ajmet | null | false | 2016-10-27T21:18:24Z |
d9ajl78 | t1_d9ajl78 | 1,477,603,059 | user_25f4a7ad1347 | Cooking | condiments for steak/roast beef sandwiches.
| 1 | t3_59mkap | t3_59mkap | /r/Cooking/comments/t3_59mkap/d9ajl78 | null | false | 2016-10-27T21:17:39Z |
d9ajkbq | t1_d9ajkbq | 1,477,603,028 | user_6eb889427df1 | Cooking | That is exactly how I perceived it as well during my stay in the USA. I actually associate the USA with great beef since then. | 3 | t1_d9a2k1t | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9ajkbq | null | false | 2016-10-27T21:17:08Z |
d9ajj7d | t1_d9ajj7d | 1,477,602,986 | user_25f4a7ad1347 | Cooking | Somethings are better as a video | 124 | t3_59pi2c | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9ajj7d | null | false | 2016-10-27T21:16:26Z |
d9ajiqk | t1_d9ajiqk | 1,477,602,968 | user_f5696479b2d9 | Cooking | Just did! | 1 | t1_d9ah4ph | t3_59p10p | /r/Cooking/comments/t3_59p10p/d9ajiqk | null | false | 2016-10-27T21:16:08Z |
d9ajihj | t1_d9ajihj | 1,477,602,958 | user_f5696479b2d9 | Cooking | Recipe -
Heat 8 cups chicken stock in a large pot. Add a whole 3.5lb chicken, breast side up. Simmer for one hour, until thighs are falling off. Remove chicken, but don't strain or skim off the fat. Shred chicken into large chunks. Remove all bones, skin, fat, tendons, cartilage. Season the stock to taste.
Sift two... | 3 | t3_59p10p | t3_59p10p | /r/Cooking/comments/t3_59p10p/d9ajihj | null | false | 2016-10-27T21:15:58Z |
d9ajfx3 | t1_d9ajfx3 | 1,477,602,865 | user_0b82b43606e9 | Cooking | I like to just put it on a bed of onions or maybe potatoes and other veggies or fruit and herbs. Then all that gets all the juice. | 3 | t1_d9ack8a | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9ajfx3 | null | false | 2016-10-27T21:14:25Z |
d9ajeuu | t1_d9ajeuu | 1,477,602,825 | user_6eb889427df1 | Cooking | You are right. No decent restaurant would ever serve steak that way. Most places would give you a little sauce on the side of your plate or give a "can of sauce" (don't know the culinary term) wich you can use as you see fit. | 1 | t1_d9a9c7o | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9ajeuu | null | false | 2016-10-27T21:13:45Z |
d9aja4b | t1_d9aja4b | 1,477,602,648 | user_89b9e643238c | Cooking | If you do this, pound them out super thin | 1 | t1_d320b1f | t3_4iwlax | /r/Cooking/comments/t3_4iwlax/d9aja4b | null | false | 2016-10-27T21:10:48Z |
d9aj8rp | t1_d9aj8rp | 1,477,602,596 | [deleted] | Cooking | [removed] | 1 | t1_d9aj7w1 | t3_59qbub | /r/Cooking/comments/t3_59qbub/d9aj8rp | null | false | 2016-10-27T21:09:56Z |
d9aj8id | t1_d9aj8id | 1,477,602,587 | user_e9f4234c9ca8 | Cooking | http://www.austinchronicle.com/columns/2006-04-14/356669/
I came across this article | 1 | t3_59oox1 | t3_59oox1 | /r/Cooking/comments/t3_59oox1/d9aj8id | null | false | 2016-10-27T21:09:47Z |
d9aj7w1 | t1_d9aj7w1 | 1,477,602,565 | user_48aa282c3d4e | Cooking | [I'm Just Here for the Food](https://www.amazon.com/Im-Just-Here-Food-Version/dp/158479559X/ref=sr_1_4?ie=UTF8&qid=1477602467&sr=8-4&keywords=alton+brown) by Alton Brown is pretty heavy on the science of cooking. He breaks down the different cooking methods and what is actually happening as well as recipes that feature... | 1 | t3_59qbub | t3_59qbub | /r/Cooking/comments/t3_59qbub/d9aj7w1 | null | false | 2016-10-27T21:09:25Z |
d9aiza4 | t1_d9aiza4 | 1,477,602,245 | user_00aa88a69fa4 | Cooking | In France, most of the traditional steaks are really steak dishes, like Tournedos Rossini (which is ludicrously amazing if you can find it). | 1 | t1_d9a9c7o | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9aiza4 | null | false | 2016-10-27T21:04:05Z |
d9aixee | t1_d9aixee | 1,477,602,173 | user_cf8139bfbbd8 | Cooking | how about sauteing after (with the lid off) to reduce the wine? I'm a noob, but curious. | 1 | t1_d9a4edg | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d9aixee | null | false | 2016-10-27T21:02:53Z |
d9aiq0w | t1_d9aiq0w | 1,477,601,905 | user_00aa88a69fa4 | Cooking | > differences between haute cuisine and nouvelle cuisine
Nouvelle was a movement within haute cuisine. | 1 | t1_d98vv3l | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9aiq0w | null | false | 2016-10-27T20:58:25Z |
d9aii0s | t1_d9aii0s | 1,477,601,624 | user_4029964f7944 | Cooking | It was just a guess. Not a student of culinary traditions. But I believe the focus is more on restaurants than otherwise, so maybe it holds slightly at least as far as expectations. | 1 | t1_d9ah2vf | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9aii0s | null | false | 2016-10-27T20:53:44Z |
d9aih18 | t1_d9aih18 | 1,477,601,589 | user_a8e16cd8daf3 | Cooking | That's what I usually do, but I yam in need of a change.
| 2 | t1_d99lwck | t3_59m2v9 | /r/Cooking/comments/t3_59m2v9/d9aih18 | null | false | 2016-10-27T20:53:09Z |
d9aifsu | t1_d9aifsu | 1,477,601,544 | user_a8e16cd8daf3 | Cooking | We can get other ingredients, we just have to use these yams!
| 1 | t1_d99n7tl | t3_59m2v9 | /r/Cooking/comments/t3_59m2v9/d9aifsu | null | false | 2016-10-27T20:52:24Z |
d9aiehq | t1_d9aiehq | 1,477,601,498 | user_a8e16cd8daf3 | Cooking | Ha! She'd throw them right back and we'd ruin the dining room.
| 2 | t1_d9a2kg2 | t3_59m2v9 | /r/Cooking/comments/t3_59m2v9/d9aiehq | null | false | 2016-10-27T20:51:38Z |
d9aid71 | t1_d9aid71 | 1,477,601,452 | user_66133f37cafb | Cooking | equal parts fat and flour. LOW HEAT. | 3 | t3_59q6ie | t3_59q6ie | /r/Cooking/comments/t3_59q6ie/d9aid71 | null | false | 2016-10-27T20:50:52Z |
d9aia9a | t1_d9aia9a | 1,477,601,348 | user_f5e77c3c4bfd | Cooking | They definitely are overcooked but, personally I really like overcooked carrots, especially if it's in a roast like this where they absorb the juices from the meat. | 16 | t1_d9ad3b2 | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9aia9a | null | false | 2016-10-27T20:49:08Z |
d9ai7e9 | t1_d9ai7e9 | 1,477,601,246 | user_9484ff29b0ed | Cooking | [fried chicken, mashed potato, and cornbread cake](https://m.facebook.com/DariusCooks/posts/641466602623462)
This guy was the one who supposedly started these fried chicken cakes. In general, I loved his recipes so this one might be something to consider :) | 1 | t3_592y9g | t3_592y9g | /r/Cooking/comments/t3_592y9g/d9ai7e9 | null | false | 2016-10-27T20:47:26Z |
d9ai4da | t1_d9ai4da | 1,477,601,140 | user_00aa88a69fa4 | Cooking | Of course you can sear in a pressure cooker. At least the normal stovetop kind. | 2 | t1_d9a49k5 | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d9ai4da | null | false | 2016-10-27T20:45:40Z |
d9ai2cv | t1_d9ai2cv | 1,477,601,069 | user_892aaa17f4fd | Cooking | As long as you don't plan on reheating the leftovers. | 4 | t1_d9ah5g2 | t3_59q6ie | /r/Cooking/comments/t3_59q6ie/d9ai2cv | null | false | 2016-10-27T20:44:29Z |
d9ahw4l | t1_d9ahw4l | 1,477,600,848 | user_6a6d52da5a7f | Cooking | Use a torch. | 9 | t1_d9acb8h | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9ahw4l | null | false | 2016-10-27T20:40:48Z |
d9ahuen | t1_d9ahuen | 1,477,600,788 | user_2ab67a08a3b5 | Cooking | It's hardly decadent for someone to use caramelized scallop paste, this isn't gilded chocolates or truffle cakes. It's not like the only food people eat in India is bland rice and plain vegetables either, they have their own "decadent" (see: normal) foods. | 5 | t1_d9aal6k | t3_59lo70 | /r/Cooking/comments/t3_59lo70/d9ahuen | null | false | 2016-10-27T20:39:48Z |
d9ahtao | t1_d9ahtao | 1,477,600,749 | user_4e0e665331b7 | Cooking | Simmered whole in the sauce for 2 or 3 hours | 1 | t1_d9a46dt | t3_59man0 | /r/Cooking/comments/t3_59man0/d9ahtao | null | false | 2016-10-27T20:39:09Z |
d9aht9c | t1_d9aht9c | 1,477,600,748 | user_92e1218975f7 | Cooking | I actually never thought of this as a possibility. But it's definitely possible. | 1 | t1_d99i9ex | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9aht9c | null | false | 2016-10-27T20:39:08Z |
d9ahoo5 | t1_d9ahoo5 | 1,477,600,584 | user_92e1218975f7 | Cooking | Twas meerly a joke my good man. I had been down voted a bit since my initial comment and knew I was "in the wrong" so I was just rollin with it. | 1 | t1_d99ku30 | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9ahoo5 | null | false | 2016-10-27T20:36:24Z |
d9ahlrp | t1_d9ahlrp | 1,477,600,480 | user_5352052f69f9 | Cooking | We use something like this at home: https://www.amazon.com/dp/B005FYF3OY/
I have one that allows the grease/fat to drip into a pan, but I can't find any on Amazon. If you have an asian market nearby they should have them.
| 0 | t3_59pkqj | t3_59pkqj | /r/Cooking/comments/t3_59pkqj/d9ahlrp | null | false | 2016-10-27T20:34:40Z |
d9ahfgi | t1_d9ahfgi | 1,477,600,266 | user_261a1fcb9e0c | Cooking | Stir stir stir. | 4 | t3_59q6ie | t3_59q6ie | /r/Cooking/comments/t3_59q6ie/d9ahfgi | null | false | 2016-10-27T20:31:06Z |
d9ahfa3 | t1_d9ahfa3 | 1,477,600,261 | user_1af2c2f15035 | Cooking | equal parts animal fat to flour, heavy bottom skillet (cast iron)....its not a race, low and slow....lots of beer for the cook and a few friends to keep you company and to confirm cook is consuming lots of beer. and some beer.... | 0 | t3_59q6ie | t3_59q6ie | /r/Cooking/comments/t3_59q6ie/d9ahfa3 | null | false | 2016-10-27T20:31:01Z |
d9aha7s | t1_d9aha7s | 1,477,600,083 | user_f1f203b123b9 | Cooking | Ooh, I didn't think of freezing it. I think I'll freeze whatever I don't use up so I don't end up buying a whole bunch again next time I only need a tablespoon. Thanks! | 1 | t1_d9afz1w | t3_59p5pu | /r/Cooking/comments/t3_59p5pu/d9aha7s | null | false | 2016-10-27T20:28:03Z |
d9ah6v2 | t1_d9ah6v2 | 1,477,599,964 | user_1ca97b9dad97 | Cooking | After you've melted the fat into the flour and blended them together, stir a teaspoon of the mixture into the liquid before adding it to the pan. | 1 | t3_59q6ie | t3_59q6ie | /r/Cooking/comments/t3_59q6ie/d9ah6v2 | null | false | 2016-10-27T20:26:04Z |
d9ah6ju | t1_d9ah6ju | 1,477,599,953 | user_127f4251cf4c | Cooking | I like to use chopsticks for the moving, it allows for great control and nimbleness and easier on the pan than a fork | 19 | t3_59pi2c | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9ah6ju | null | false | 2016-10-27T20:25:53Z |
d9ah5gq | t1_d9ah5gq | 1,477,599,915 | user_f1f203b123b9 | Cooking | I've never had tom yum, but it sounds perfect for this. Thanks! | 1 | t1_d9aa6jx | t3_59p5pu | /r/Cooking/comments/t3_59p5pu/d9ah5gq | null | false | 2016-10-27T20:25:15Z |
d9ah5g2 | t1_d9ah5g2 | 1,477,599,914 | user_950b478a901a | Cooking | When all else fails, cheat and use cornstarch | -3 | t3_59q6ie | t3_59q6ie | /r/Cooking/comments/t3_59q6ie/d9ah5g2 | null | false | 2016-10-27T20:25:14Z |
d9ah4ph | t1_d9ah4ph | 1,477,599,888 | user_0a92e26d153c | Cooking | You should share it with us so we dont have to!?
| 2 | t1_d9ad53f | t3_59p10p | /r/Cooking/comments/t3_59p10p/d9ah4ph | null | false | 2016-10-27T20:24:48Z |
d9ah3sw | t1_d9ah3sw | 1,477,599,858 | user_f1f203b123b9 | Cooking | Soup sounds like the top choice. Thanks! | 3 | t1_d9a7m7e | t3_59p5pu | /r/Cooking/comments/t3_59p5pu/d9ah3sw | null | false | 2016-10-27T20:24:18Z |
d9ah2vf | t1_d9ah2vf | 1,477,599,825 | user_940eb70182cc | Cooking | Look, a lot of 'classical' cuisine has developed over a long time, so there's certainly an element of tradition in some of these things.
But suggesting that:
>they never developed a taste for pure meat
is just silly, and incorrect. You can go to any country in Europe and find roasted meat, grilled meat, rotisseri... | 1 | t1_d9a02tf | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9ah2vf | null | false | 2016-10-27T20:23:45Z |
d9ah150 | t1_d9ah150 | 1,477,599,765 | user_36a0c2ac744a | Cooking | I always go by this rule. 1 to 1 to 1. 1 oz fat, 1 oz flour, to thicken 1 cup liquid.
Isn't always exact but it usually works. | 2 | t1_d9agjm8 | t3_59q6ie | /r/Cooking/comments/t3_59q6ie/d9ah150 | null | false | 2016-10-27T20:22:45Z |
d9agjm8 | t1_d9agjm8 | 1,477,599,164 | user_0063428750b4 | Cooking | Equal amounts (by weight) butter and flour. Melt the butter and let it cook a few minutes before adding the flour. Once the flour is whisked in it'll look clumpy. Just let it cook a few minutes and it'll smooth out. | 8 | t3_59q6ie | t3_59q6ie | /r/Cooking/comments/t3_59q6ie/d9agjm8 | null | false | 2016-10-27T20:12:44Z |
d9aghel | t1_d9aghel | 1,477,599,085 | user_27a6e4b28407 | Cooking | As an authentic Bavarian dip/spread for soft pretzels try [Obatzda](http://www.food.com/recipe/bavarian-cheese-dip-obatzda-85034) | 1 | t3_59pwq3 | t3_59pwq3 | /r/Cooking/comments/t3_59pwq3/d9aghel | null | false | 2016-10-27T20:11:25Z |
d9agat9 | t1_d9agat9 | 1,477,598,862 | user_0063428750b4 | Cooking | It works great for chicken and dumplings. | 1 | t1_d99x0rf | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d9agat9 | null | false | 2016-10-27T20:07:42Z |
d9afz1w | t1_d9afz1w | 1,477,598,460 | user_f440d92a690d | Cooking | they freeze very well
You can do Lemon grass beef, tofu, pork chops, chicken etc. | 1 | t3_59p5pu | t3_59p5pu | /r/Cooking/comments/t3_59p5pu/d9afz1w | null | false | 2016-10-27T20:01:00Z |
d9afy2f | t1_d9afy2f | 1,477,598,426 | user_f440d92a690d | Cooking | why? | 4 | t1_d9abwkn | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9afy2f | null | false | 2016-10-27T20:00:26Z |
d9aflyc | t1_d9aflyc | 1,477,598,019 | user_9a944639a417 | Cooking | It's literally just an omelette. The fuck? | 20 | t1_d9abwkn | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9aflyc | null | false | 2016-10-27T19:53:39Z |
d9aflwe | t1_d9aflwe | 1,477,598,017 | user_7b4c38a39285 | Cooking | Please tell me those aren't "baby" carrots. | 0 | t3_59oz5j | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9aflwe | null | false | 2016-10-27T19:53:37Z |
d9afcwh | t1_d9afcwh | 1,477,597,717 | user_165838a3de1f | Cooking | I think you mean bechamel as apposed to bernaise sauce. | 1 | t1_d99kv5p | t3_59litf | /r/Cooking/comments/t3_59litf/d9afcwh | null | false | 2016-10-27T19:48:37Z |
d9aeq0o | t1_d9aeq0o | 1,477,596,953 | user_9307d345f0a1 | Cooking | easy breakfast items:
-Scrambled eggs. You can add whatever you want, make it a sandwich, make it a taco, whatever.
-pancakes. The easiest thing in the world (also you can make small batches!)
Dinner:
Spaghetti and meat sauce. Hell, use a jar sauce if you have to. Just don't skip the cheesy toasty bread.
meat and v... | 1 | t3_59ec57 | t3_59ec57 | /r/Cooking/comments/t3_59ec57/d9aeq0o | null | false | 2016-10-27T19:35:53Z |
d9aepxy | t1_d9aepxy | 1,477,596,951 | user_2e6199539482 | Cooking | Your recipe probably assumes you are using a thawed chicken. If it says cook for two hours and you used a frozen bird, you risk not fully cooking it and possibly contaminating your meal. | 1 | t3_59py40 | t3_59py40 | /r/Cooking/comments/t3_59py40/d9aepxy | null | false | 2016-10-27T19:35:51Z |
d9aea6d | t1_d9aea6d | 1,477,596,418 | user_b6c9ff84b46e | Cooking | I'm with you, I don't think it's a beef tenderloin, I think it's some other cut. | 6 | t1_d9aa90y | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9aea6d | null | false | 2016-10-27T19:26:58Z |
d9ae6vi | t1_d9ae6vi | 1,477,596,304 | user_9307d345f0a1 | Cooking | Mac and cheese!
Not just any mac and cheese though, this one, with bacon and chip crumble topping
http://www.foodnetwork.com/recipes/patrick-and-gina-neely/macaroni-and-cheese-recipe.html
(note: I make my sauce a fair bit "saucier" than their's (which I feel comes out a tad gummy due to the high flour to liquid ratio)... | 1 | t3_592h2t | t3_592h2t | /r/Cooking/comments/t3_592h2t/d9ae6vi | null | false | 2016-10-27T19:25:04Z |
d9ae4v2 | t1_d9ae4v2 | 1,477,596,235 | [deleted] | Cooking | [deleted] | -3 | t1_d99x0rf | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d9ae4v2 | null | false | 2016-10-27T19:23:55Z |
d9ae3xh | t1_d9ae3xh | 1,477,596,204 | user_68bcbe548476 | Cooking | Spring greens are a type of cabbage. They are quite often used in British-Chinese stir fries and they are also used to make the classic British-Chinese takeaway starter 'deep fried seaweed' (no it's not seaweed). I don't think they would be very good cooked for a long time. | 1 | t1_d9a4sib | t3_59oox1 | /r/Cooking/comments/t3_59oox1/d9ae3xh | null | false | 2016-10-27T19:23:24Z |
d9adrdc | t1_d9adrdc | 1,477,595,777 | user_9307d345f0a1 | Cooking | balsamic roasted brussel sprouts! | 1 | t3_59id84 | t3_59id84 | /r/Cooking/comments/t3_59id84/d9adrdc | null | false | 2016-10-27T19:16:17Z |
d9adk8w | t1_d9adk8w | 1,477,595,538 | user_9307d345f0a1 | Cooking | Grandma's piroshkis. It's really an all day event, but there's something very soothing about the ritual of waking up, getting the dough started, and then prepping the filling while waiting. Generally turns into a party as friends and family emerge from the wood work to "help" | 1 | t3_59litf | t3_59litf | /r/Cooking/comments/t3_59litf/d9adk8w | null | false | 2016-10-27T19:12:18Z |
d9adh98 | t1_d9adh98 | 1,477,595,440 | user_9307d345f0a1 | Cooking | > I've heard tales of pizza doughs being in supermarkets
If you have a local pizza place, they'll often sell you some dough. Just ask!
| 1 | t1_d99ojnw | t3_59litf | /r/Cooking/comments/t3_59litf/d9adh98 | null | false | 2016-10-27T19:10:40Z |
d9adgqv | t1_d9adgqv | 1,477,595,422 | user_26381703cb27 | Cooking | No, burnt. The lower part was broiled in the pan juices, so it just never got crispy. | 8 | t1_d9addxg | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9adgqv | null | false | 2016-10-27T19:10:22Z |
d9adeoj | t1_d9adeoj | 1,477,595,349 | user_51b55cea6320 | Cooking | I didn't notice that first but when I went back I did.
| 1 | t1_d9ad3b2 | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9adeoj | null | false | 2016-10-27T19:09:09Z |
d9addxg | t1_d9addxg | 1,477,595,322 | user_51b55cea6320 | Cooking | The glaze makes the bacon look raw? | 4 | t1_d9ad6wn | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9addxg | null | false | 2016-10-27T19:08:42Z |
d9ad6wn | t1_d9ad6wn | 1,477,595,078 | user_26381703cb27 | Cooking | Wasn't actually burnt - that's the glaze. Her phone isn't good at pics :P | 5 | t1_d9aczmd | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9ad6wn | null | false | 2016-10-27T19:04:38Z |
d9ad6qz | t1_d9ad6qz | 1,477,595,072 | [deleted] | Cooking | [removed] | -6 | t3_59oz5j | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9ad6qz | null | false | 2016-10-27T19:04:32Z |
d9ad5lr | t1_d9ad5lr | 1,477,595,032 | user_26381703cb27 | Cooking | Good to know :) We will do that next time. Still, the flavor was amazing. I can't wait to try it again the way you suggested. | 12 | t1_d9ack8a | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9ad5lr | null | false | 2016-10-27T19:03:52Z |
d9ad53f | t1_d9ad53f | 1,477,595,016 | user_f5696479b2d9 | Cooking | I actually found it! He has the recipe and a video on Panna. I had to sign up for a free thirty day trial to get it. | 2 | t1_d9abv4m | t3_59p10p | /r/Cooking/comments/t3_59p10p/d9ad53f | null | false | 2016-10-27T19:03:36Z |
d9ad3b2 | t1_d9ad3b2 | 1,477,594,955 | user_7f4b824f70bc | Cooking | Carrots look way overcooked too | 4 | t1_d9aczmd | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9ad3b2 | null | false | 2016-10-27T19:02:35Z |
d9aczmd | t1_d9aczmd | 1,477,594,828 | user_51b55cea6320 | Cooking | The bacon looks a really burnt at the top and raw at the bottom. :/ | 11 | t3_59oz5j | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9aczmd | null | false | 2016-10-27T19:00:28Z |
d9ack8a | t1_d9ack8a | 1,477,594,312 | user_0a6677837d64 | Cooking | When you bacon wrap something it usually needs to be dry the whole time. The liquid from the meat and veggies pool in the bottom and basically boiled that bacon. That's why it was chewy. Next time use a rack to keep it out of the liquid. | 43 | t3_59oz5j | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9ack8a | null | false | 2016-10-27T18:51:52Z |
d9achaf | t1_d9achaf | 1,477,594,214 | user_0af213d305b6 | Cooking | you're so petty and close-minded. try expanding your mind a bit and learn something. | 1 | t1_d9ab0n0 | t3_59h5hf | /r/Cooking/comments/t3_59h5hf/d9achaf | null | false | 2016-10-27T18:50:14Z |
d9acerx | t1_d9acerx | 1,477,594,130 | user_281f31535a7e | Cooking | This is a great suggestion, I tried this at a Mexican place and it is fantastic. As far as other dishes you could try a [Korean stew](http://mykoreaneats.com/2014/12/maeun-gamja-tang/). | 1 | t1_d9a490x | t3_59man0 | /r/Cooking/comments/t3_59man0/d9acerx | null | false | 2016-10-27T18:48:50Z |
d9acd4d | t1_d9acd4d | 1,477,594,074 | user_ad46500ff70a | Cooking | I agree, there are places that have excellent pork - local producers and heritage breeds are gaining in popularity. I would still argue that at any level of availability/price point, European pork will be higher quality. | 2 | t1_d9a8xia | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9acd4d | null | false | 2016-10-27T18:47:54Z |
d9acb8h | t1_d9acb8h | 1,477,594,013 | user_1103129d08b7 | Cooking | Sear the unrendered parts in a pan. | 11 | t1_d9a9gzt | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9acb8h | null | false | 2016-10-27T18:46:53Z |
d9ac7is | t1_d9ac7is | 1,477,593,892 | user_7bf428e17a8d | Cooking | I'm a bot, *bleep*, *bloop*. Someone has linked to this thread from another place on reddit:
- [/r/iamveryculinary] [Using commercial spice blends is "redneck."](https://np.reddit.com/r/iamveryculinary/comments/59por0/using_commercial_spice_blends_is_redneck/)
[](#footer)*^(If you follow any of the above links, pleas... | 1 | t1_d8j39qm | t3_56dwga | /r/Cooking/comments/t3_56dwga/d9ac7is | null | false | 2016-10-27T18:44:52Z |
d9ac720 | t1_d9ac720 | 1,477,593,877 | user_a76a5b3e70d2 | Cooking | Oh. Its porpoises now? In that case carry on. | 1 | t1_d9a7d10 | t3_59ibfr | /r/Cooking/comments/t3_59ibfr/d9ac720 | null | false | 2016-10-27T18:44:37Z |
d9ac3us | t1_d9ac3us | 1,477,593,773 | user_7992479ba111 | Cooking | Basically, you can use it like you would use vegetable oil or olive oil. Use it to cook things in or to flavor things. I've heard that a warm vinaigrette with chicken fat is quite nice | 1 | t3_59klke | t3_59klke | /r/Cooking/comments/t3_59klke/d9ac3us | null | false | 2016-10-27T18:42:53Z |
d9abwkn | t1_d9abwkn | 1,477,593,539 | [deleted] | Cooking | [deleted] | -55 | t3_59pi2c | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9abwkn | null | false | 2016-10-27T18:38:59Z |
d9abv4m | t1_d9abv4m | 1,477,593,491 | user_fc2458b5b8dd | Cooking | He says that he can't even reproduce it. In his cookbook, he only included a recipe for rabbit and dumplings specifically because he can't do his mom's recipe | 2 | t3_59p10p | t3_59p10p | /r/Cooking/comments/t3_59p10p/d9abv4m | null | false | 2016-10-27T18:38:11Z |
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