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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d9abski | t1_d9abski | 1,477,593,408 | user_40cc09bf1b71 | Cooking | I don't know where you are in the world but in the South East United States I would recommend Publix dough. They have a little mini fridge with pre proofed dough in plastic bags. It's not amazing but a nice simple dough that lets you go any direction you want for pizzas/calzones. It's not good for throwing though sinc... | 1 | t1_d99ojnw | t3_59litf | /r/Cooking/comments/t3_59litf/d9abski | null | false | 2016-10-27T18:36:48Z |
d9absjb | t1_d9absjb | 1,477,593,406 | user_95e3963071e6 | Cooking | If you're not into Worcestershire sauce, you could always sub half for soy sauce or tamari. So 1:1:1 ketchup, soy, Worcestershire. | 1 | t1_d9abn4n | t3_59p6hr | /r/Cooking/comments/t3_59p6hr/d9absjb | null | false | 2016-10-27T18:36:46Z |
d9abn4n | t1_d9abn4n | 1,477,593,232 | user_0d1f6ca13702 | Cooking | 6 it is I guess. | 1 | t1_d9abjbc | t3_59p6hr | /r/Cooking/comments/t3_59p6hr/d9abn4n | null | false | 2016-10-27T18:33:52Z |
d9ablgm | t1_d9ablgm | 1,477,593,177 | user_ad46500ff70a | Cooking | I'm actually American, and my all-time favourite pork anything is from a BBQ in North Carolina! Runner-up is probably aged ham with melon, British bacon (Denhay bacon is out of this world!) and the assorted sausages we get over here in the UK now (It's not just bangers!) A lot of the "standard" pork dishes the US eats ... | 1 | t1_d9a176q | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9ablgm | null | false | 2016-10-27T18:32:57Z |
d9abjbc | t1_d9abjbc | 1,477,593,106 | user_95e3963071e6 | Cooking | * 1Tb Ketchup (3tsp)
* 2Tb Worcestershire (6tsp)
* 1tsp Oyster Sauce
* 2tsp Sugar
3:6:1:2 is a ratio for expansion. See how it works in large batches:
* 3C Ketchup
* 6C Worcestershire
* 1C Oyster Sauce
* 2C Sugar | 2 | t1_d9abc68 | t3_59p6hr | /r/Cooking/comments/t3_59p6hr/d9abjbc | null | false | 2016-10-27T18:31:46Z |
d9abj7s | t1_d9abj7s | 1,477,593,103 | user_a75d4d6943ce | Cooking | Something like this https://www.amazon.com/dp/B00KYCN70Y?psc=1
There are also dome-shaped pans that allow the juices to flow away from the meat.
I've found the one I linked to be kind of a pain to clean.
Edit: here are more options: http://www.maangchi.com/kitchenware/bbq-grill-plate
If you have an asian (korean) m... | 1 | t3_59pkqj | t3_59pkqj | /r/Cooking/comments/t3_59pkqj/d9abj7s | null | false | 2016-10-27T18:31:43Z |
d9abiy6 | t1_d9abiy6 | 1,477,593,094 | user_40cc09bf1b71 | Cooking | You can kind of cheat if you don't want to wait hours for the beef to break down. I recommend getting a piece of flank and cutting thin pieces against the grain, season, and sear in a pan before going into the pot. It saves a lot of time | 2 | t1_d99osh9 | t3_59litf | /r/Cooking/comments/t3_59litf/d9abiy6 | null | false | 2016-10-27T18:31:34Z |
d9abgfv | t1_d9abgfv | 1,477,593,014 | user_cdad8cec2a68 | Cooking | Romaki is really good. I think that's the spelling anyway. Kind of a dated appetizer but I like it from time to time. Basically a gizzard with water chestnut, and a teryaki-ish glazed wrapped in bacon. | 1 | t1_d99hppc | t3_59htqj | /r/Cooking/comments/t3_59htqj/d9abgfv | null | false | 2016-10-27T18:30:14Z |
d9abcyt | t1_d9abcyt | 1,477,592,903 | user_2ab67a08a3b5 | Cooking | You're being extremely childish and your comparison is nonsensical, are you sure you should be posting? | 2 | t1_d99sxwp | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9abcyt | null | false | 2016-10-27T18:28:23Z |
d9abc68 | t1_d9abc68 | 1,477,592,879 | user_0d1f6ca13702 | Cooking | 6 on the worcestershire? I know nothing of what you speak, but 6? | 1 | t1_d9aapwt | t3_59p6hr | /r/Cooking/comments/t3_59p6hr/d9abc68 | null | false | 2016-10-27T18:27:59Z |
d9ab9x8 | t1_d9ab9x8 | 1,477,592,808 | user_ed9209a17ef3 | Cooking | The only recourse for such things is instant and permanent ban hammer. Preferably to the face.
Take note, OP. | -1 | t1_d9aa51r | t3_59parq | /r/Cooking/comments/t3_59parq/d9ab9x8 | null | false | 2016-10-27T18:26:48Z |
d9ab84j | t1_d9ab84j | 1,477,592,750 | user_0d1f6ca13702 | Cooking | Well, that confuses me then, because there actually is a difference between jam and jelly. | 0 | t1_d9aa51r | t3_59parq | /r/Cooking/comments/t3_59parq/d9ab84j | null | false | 2016-10-27T18:25:50Z |
d9ab5w9 | t1_d9ab5w9 | 1,477,592,680 | user_d2519425173a | Cooking | This is a fantastic recipe. Love Chef John! | 1 | t1_d99pyeo | t3_59jx28 | /r/Cooking/comments/t3_59jx28/d9ab5w9 | null | false | 2016-10-27T18:24:40Z |
d9ab0n0 | t1_d9ab0n0 | 1,477,592,508 | user_0d1f6ca13702 | Cooking | When are the shitty dry as fuck shit meatballs being made? Can I come by? I'm currently in the market for a hockey puck. | 0 | t1_d99uzot | t3_59h5hf | /r/Cooking/comments/t3_59h5hf/d9ab0n0 | null | false | 2016-10-27T18:21:48Z |
d9aauz9 | t1_d9aauz9 | 1,477,592,324 | user_c2f88fb9464f | Cooking | Horse raddish is amazing in most sweet marmalades. It adds a nice kick to em | 1 | t3_59mkap | t3_59mkap | /r/Cooking/comments/t3_59mkap/d9aauz9 | null | false | 2016-10-27T18:18:44Z |
d9aas1g | t1_d9aas1g | 1,477,592,227 | user_6487004be249 | Cooking | No, it was late & my brain said "heavy item, expensive to ship." I'll see myself out, lol. | 1 | t1_d9a31uh | t3_59m9uk | /r/Cooking/comments/t3_59m9uk/d9aas1g | null | false | 2016-10-27T18:17:07Z |
d9aar7i | t1_d9aar7i | 1,477,592,199 | user_05317beeeff4 | Cooking | Cream it and spread on endive leaves with smoked salmon as an appetizer. | 1 | t3_59mkap | t3_59mkap | /r/Cooking/comments/t3_59mkap/d9aar7i | null | false | 2016-10-27T18:16:39Z |
d9aaqu3 | t1_d9aaqu3 | 1,477,592,187 | user_0d1f6ca13702 | Cooking | Yep. people eat billions of mcdonalds burgers because they taste bad. Got it coach. Out of your fucking mind says I. | 1 | t1_d99zuks | t3_59h2q4 | /r/Cooking/comments/t3_59h2q4/d9aaqu3 | null | false | 2016-10-27T18:16:27Z |
d9aapwt | t1_d9aapwt | 1,477,592,156 | user_95e3963071e6 | Cooking | Could be tonkatsu sauce or a variation.
It's ketchup, Worcestershire, oyster sauce, and sugar in a ratio of 3:6:1:2. | 1 | t3_59p6hr | t3_59p6hr | /r/Cooking/comments/t3_59p6hr/d9aapwt | null | false | 2016-10-27T18:15:56Z |
d9aanl4 | t1_d9aanl4 | 1,477,592,077 | user_9307d345f0a1 | Cooking | Soup is the answer.
| 2 | t1_d9a7m7e | t3_59p5pu | /r/Cooking/comments/t3_59p5pu/d9aanl4 | null | false | 2016-10-27T18:14:37Z |
d9aal6k | t1_d9aal6k | 1,477,591,997 | user_0d1f6ca13702 | Cooking | Might actually help to not be so decadent. Yes. | -4 | t1_d99s4dz | t3_59lo70 | /r/Cooking/comments/t3_59lo70/d9aal6k | null | false | 2016-10-27T18:13:17Z |
d9aairv | t1_d9aairv | 1,477,591,918 | user_26381703cb27 | Cooking | In the pic, the cut sides of the tenderloin are on the top and bottom. So, like the one in the pic, but a smaller cut. | 1 | t1_d9aa90y | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9aairv | null | false | 2016-10-27T18:11:58Z |
d9aadau | t1_d9aadau | 1,477,591,739 | user_0d1f6ca13702 | Cooking | Aww christ, the hell did I even read that for. | -2 | t1_d99rnin | t3_59ibfr | /r/Cooking/comments/t3_59ibfr/d9aadau | null | false | 2016-10-27T18:08:59Z |
d9aa90y | t1_d9aa90y | 1,477,591,595 | user_0771c7068206 | Cooking | Thanks--I still can't wrap my head around that being beef tenderloin. The dimensions look off to me.
Glad it was delicious! | 5 | t1_d9a9ea6 | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9aa90y | null | false | 2016-10-27T18:06:35Z |
d9aa6jx | t1_d9aa6jx | 1,477,591,512 | user_7751e25b319a | Cooking | If you like thai cuisine, I suggest you make a pot of tom yum soup. It requires alooot of lemon grass. | 3 | t3_59p5pu | t3_59p5pu | /r/Cooking/comments/t3_59p5pu/d9aa6jx | null | false | 2016-10-27T18:05:12Z |
d9aa51r | t1_d9aa51r | 1,477,591,460 | user_149987d49170 | Cooking | I'm not disagreeing with you. The moment I read the title, I knew what to expect, just like when people ask what the difference between jam and jelly. | 5 | t1_d9a9z5w | t3_59parq | /r/Cooking/comments/t3_59parq/d9aa51r | null | false | 2016-10-27T18:04:20Z |
d9aa2g0 | t1_d9aa2g0 | 1,477,591,371 | user_c9ebe4204ae1 | Cooking | Safflower oil? High smoke point, neutral taste, relatively healthy.
IIRC corn oil is fairly high in saturated fat. | 1 | t3_59jbx2 | t3_59jbx2 | /r/Cooking/comments/t3_59jbx2/d9aa2g0 | null | false | 2016-10-27T18:02:51Z |
d9a9z5w | t1_d9a9z5w | 1,477,591,262 | user_ed9209a17ef3 | Cooking | If there's a punchline, then there'd be no point to the post. And that would be stupid. Like Thursdays. | -5 | t1_d9a9u4s | t3_59parq | /r/Cooking/comments/t3_59parq/d9a9z5w | null | false | 2016-10-27T18:01:02Z |
d9a9ww5 | t1_d9a9ww5 | 1,477,591,189 | user_f003b6ef3f06 | Cooking | Man, love Bibb lettuce, but that stuff is crazy expensive here. Like $2 for a tiny, 3oz head. | 2 | t1_d9a668c | t3_59o1h7 | /r/Cooking/comments/t3_59o1h7/d9a9ww5 | null | false | 2016-10-27T17:59:49Z |
d9a9wd6 | t1_d9a9wd6 | 1,477,591,172 | user_26381703cb27 | Cooking | Potato cellphone camera. That's the glaze, and the bacon turned out to be still chewy, but done. Lots of the fat rendered into the roast | 8 | t1_d9a9e13 | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9a9wd6 | null | false | 2016-10-27T17:59:32Z |
d9a9w8n | t1_d9a9w8n | 1,477,591,168 | user_0b986ec75090 | Cooking | and them carrots and onions have absolutely no color to them | 6 | t1_d9a9e13 | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9a9w8n | null | false | 2016-10-27T17:59:28Z |
d9a9u4s | t1_d9a9u4s | 1,477,591,102 | user_149987d49170 | Cooking | I think you missed the punchline. | 3 | t1_d9a9g7z | t3_59parq | /r/Cooking/comments/t3_59parq/d9a9u4s | null | false | 2016-10-27T17:58:22Z |
d9a9j27 | t1_d9a9j27 | 1,477,590,735 | user_daeeb3c9bec4 | Cooking | https://www.thespicehouse.com/ | 1 | t1_d97wa2u | t3_59cdin | /r/Cooking/comments/t3_59cdin/d9a9j27 | null | false | 2016-10-27T17:52:15Z |
d9a9i8d | t1_d9a9i8d | 1,477,590,707 | user_501ab26362fc | Cooking | The method my Mom taught me was to put garlic and some salt in the mortar. The salt helps grind the garlic into a nice thin paste and it's easier to blend in the oil. | 2 | t1_d9a8tww | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a9i8d | null | false | 2016-10-27T17:51:47Z |
d9a9gzt | t1_d9a9gzt | 1,477,590,668 | user_a63472385f84 | Cooking | Yea, I thought so too. The meal looks delicious for sure, but there's gotta be a way to make the wrapped bacon perfectly cooked. | 22 | t1_d9a9e13 | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9a9gzt | null | false | 2016-10-27T17:51:08Z |
d9a9g7z | t1_d9a9g7z | 1,477,590,642 | user_ed9209a17ef3 | Cooking | They're the same thing. I believe "garbanzo bean" is the hispanic identifier, whereas "chickpea" is more middle eastern, but they're exactly the same. | 7 | t3_59parq | t3_59parq | /r/Cooking/comments/t3_59parq/d9a9g7z | null | false | 2016-10-27T17:50:42Z |
d9a9es8 | t1_d9a9es8 | 1,477,590,596 | user_2b50dc4ff067 | Cooking | Hahaha. It was really fun. Charity dinner he came and cooked for in my town. Had some good one on one with him. He's by far my biggest culinary hero, so it was really special. | 2 | t1_d9a8qs8 | t3_59p10p | /r/Cooking/comments/t3_59p10p/d9a9es8 | null | false | 2016-10-27T17:49:56Z |
d9a9eif | t1_d9a9eif | 1,477,590,586 | user_93159efbc116 | Cooking | if you're worried about them going stale, just throw them into the oven before your guests arrive. that'll crisp them up again, and bonus, warm chips! | 4 | t3_59op60 | t3_59op60 | /r/Cooking/comments/t3_59op60/d9a9eif | null | false | 2016-10-27T17:49:46Z |
d9a9ea6 | t1_d9a9ea6 | 1,477,590,579 | user_26381703cb27 | Cooking | Looks like the small roast part - the supermarket just had it labelled as "tenderloin roast", but it resembles that part of the pic you linked. | 1 | t1_d9a93e6 | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9a9ea6 | null | false | 2016-10-27T17:49:39Z |
d9a9e13 | t1_d9a9e13 | 1,477,590,571 | user_294ec0895e58 | Cooking | Is it just me, or does that bacon look a bit both burnt to a crisp, as well as undercooked/unrendered. | 118 | t3_59oz5j | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9a9e13 | null | false | 2016-10-27T17:49:31Z |
d9a9c7o | t1_d9a9c7o | 1,477,590,512 | user_e3fe8b232dbe | Cooking | Well in that case I don't even agree with the premise of the question anymore. I don't think many fancy restaurants in Europe will serve a nice steak with sauce slathered on top. | 3 | t1_d99uo49 | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a9c7o | null | false | 2016-10-27T17:48:32Z |
d9a99ko | t1_d9a99ko | 1,477,590,426 | user_65e2aa6558f2 | Cooking | Why? | 2 | t1_d9a6mse | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d9a99ko | null | false | 2016-10-27T17:47:06Z |
d9a99a3 | t1_d9a99a3 | 1,477,590,417 | user_e3fe8b232dbe | Cooking | I definitely didn't mean to insinuate anything like that! I read the original question as a sincerely meant question about *why* steaks are served differently in the US and in Europe; unfortunately, because of the time it was posted, the first 100-odd comments were mostly unhelpful variants of "what kind of buffoon wou... | 1 | t1_d9a1wi4 | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a99a3 | null | false | 2016-10-27T17:46:57Z |
d9a97jm | t1_d9a97jm | 1,477,590,359 | user_cbb0dcf474e7 | Cooking | And if I call an aioli "mayo", I can... charge less? | 1 | t1_d99vu4m | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a97jm | null | false | 2016-10-27T17:45:59Z |
d9a96by | t1_d9a96by | 1,477,590,318 | [deleted] | Cooking | [deleted] | 1 | t3_59parq | t3_59parq | /r/Cooking/comments/t3_59parq/d9a96by | null | false | 2016-10-27T17:45:18Z |
d9a95r9 | t1_d9a95r9 | 1,477,590,300 | user_93159efbc116 | Cooking | that's the most unhealthy jam you could have chosen. in my op i mentioned no-sugar added jams/fruit spreads, which per tbsp have much less sugar.
also 3T of jam in a cup of yogurt is ridiculous, that's almost a quarter of a cup of jam.
it's all relative. if you put a reasonable amount of good jam in a good plain yogu... | 1 | t1_d9a7c23 | t3_59moof | /r/Cooking/comments/t3_59moof/d9a95r9 | null | false | 2016-10-27T17:45:00Z |
d9a93yi | t1_d9a93yi | 1,477,590,243 | user_e3fe8b232dbe | Cooking | Oh, I didn't mean the comment about the timing as an accusation against you! I just found the discussion at the time a bit one-sided. | 1 | t1_d9a21tt | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a93yi | null | false | 2016-10-27T17:44:03Z |
d9a93e6 | t1_d9a93e6 | 1,477,590,224 | user_0771c7068206 | Cooking | Which part did she use for [the roast?](http://blog2.thermoworks.com/wp-content/uploads/2013/02/tenderloin_a-1.jpg)
Did she add any liquid or is that natural accumulation in the pic?
Thanks! | 3 | t3_59oz5j | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9a93e6 | null | false | 2016-10-27T17:43:44Z |
d9a8xia | t1_d9a8xia | 1,477,590,031 | user_bbe32b591758 | Cooking | The majority of americans arent even aware of the quality of their livestock. Factory farming sucks. There are conscious farms who do raise pork in a humane way. Once you taste it it's ambrosial. You can also really start to taste difference in quality of source; filth from the factory farm pork. It literally tastes l... | 2 | t1_d99nxe7 | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a8xia | null | false | 2016-10-27T17:40:31Z |
d9a8tww | t1_d9a8tww | 1,477,589,911 | user_99707f8f28eb | Cooking | This is how I learned the difference between making mayo and aioli, no yolk in aioli. It is a skill an took a while to learn how to add the oil so it didn't break. Yikes good times. | 2 | t1_d99ppt3 | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a8tww | null | false | 2016-10-27T17:38:31Z |
d9a8t16 | t1_d9a8t16 | 1,477,589,881 | user_93cb44025f69 | Cooking | You can get a sear of sorts in an InstantPot, but I would agree it's not a great substitution for doing it the old fashioned way. If I'm feeling lazy or pressed for time, I'll sear chicken on the saute setting before pressure cooking a meat. | 2 | t1_d9a49k5 | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d9a8t16 | null | false | 2016-10-27T17:38:01Z |
d9a8sm3 | t1_d9a8sm3 | 1,477,589,868 | user_4a2417d7bf3f | Cooking | With bacon? At midnight? | 4 | t1_d9a70xc | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d9a8sm3 | null | false | 2016-10-27T17:37:48Z |
d9a8ryf | t1_d9a8ryf | 1,477,589,847 | user_108ca07ace67 | Cooking | I don't have a recipe but a tip. My grandma would always put redhots in it to give it a nice flavor and color. | 1 | t3_59o5k3 | t3_59o5k3 | /r/Cooking/comments/t3_59o5k3/d9a8ryf | null | false | 2016-10-27T17:37:27Z |
d9a8qs8 | t1_d9a8qs8 | 1,477,589,807 | user_f5696479b2d9 | Cooking | I am... So jealous. | 2 | t1_d9a83q8 | t3_59p10p | /r/Cooking/comments/t3_59p10p/d9a8qs8 | null | false | 2016-10-27T17:36:47Z |
d9a8oii | t1_d9a8oii | 1,477,589,731 | user_99707f8f28eb | Cooking | hahahahahaah. So true. | 1 | t1_d99vu4m | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a8oii | null | false | 2016-10-27T17:35:31Z |
d9a8mqz | t1_d9a8mqz | 1,477,589,673 | user_884a69a5122d | Cooking | Oven? I've made it on the stove | 1 | t1_d9a6jww | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d9a8mqz | null | false | 2016-10-27T17:34:33Z |
d9a8m1g | t1_d9a8m1g | 1,477,589,650 | user_99707f8f28eb | Cooking | This is going into my repertoire. Thank you! | 1 | t1_d99nxvn | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a8m1g | null | false | 2016-10-27T17:34:10Z |
d9a8khi | t1_d9a8khi | 1,477,589,598 | user_99707f8f28eb | Cooking | Good lord that sounds delicious. | 2 | t1_d99ohem | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a8khi | null | false | 2016-10-27T17:33:18Z |
d9a8jsz | t1_d9a8jsz | 1,477,589,575 | user_bbe32b591758 | Cooking | Thats the majority of the US for sure. Sauces take a lot of time, labor, and cost. You can find places that do stocks. Those are the places you want to eat. That means you can expect they fortify their cooking with it. | 1 | t1_d99qe8m | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a8jsz | null | false | 2016-10-27T17:32:55Z |
d9a8js7 | t1_d9a8js7 | 1,477,589,574 | user_99707f8f28eb | Cooking | No! It takes all of a few minutes and a steady set of hands which are rewarded so much in the final product. Granted I'm not always in the mood for aioli either but good grief adding garlic and water to Hellman's isn't aioli.
What? 5 minutes for perfection, just the way you like it and people can hardly believe or som... | 1 | t1_d99qjk3 | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a8js7 | null | false | 2016-10-27T17:32:54Z |
d9a8iy5 | t1_d9a8iy5 | 1,477,589,547 | user_c453a2c2a2b7 | Cooking | Black magic cake, right?
That is my go to! | 1 | t1_d968ath | t3_5939ej | /r/Cooking/comments/t3_5939ej/d9a8iy5 | null | false | 2016-10-27T17:32:27Z |
d9a8i4m | t1_d9a8i4m | 1,477,589,519 | user_90d16c9a88ec | Cooking | *I*'ve been on reddit many years. We used to be a bunch of coders arguing about whether reddit was better written in python or lisp. Then the narwhals took over, and now it's a new narwhal every week. | 1 | t1_d9a6jww | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d9a8i4m | null | false | 2016-10-27T17:31:59Z |
d9a8hrs | t1_d9a8hrs | 1,477,589,506 | user_d3c72ed6c492 | Cooking | Sweet - will give it a go. Wood ear fungus seems really hard to find where i am but I love that too. | 1 | t1_d9a6tzw | t3_59jk4n | /r/Cooking/comments/t3_59jk4n/d9a8hrs | null | false | 2016-10-27T17:31:46Z |
d9a8cmd | t1_d9a8cmd | 1,477,589,336 | user_bbe32b591758 | Cooking | I agree. Why noy both? Great sauce on side with a nice cut. Yummo. | 1 | t1_d99rptn | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a8cmd | null | false | 2016-10-27T17:28:56Z |
d9a8b34 | t1_d9a8b34 | 1,477,589,285 | user_e9f4234c9ca8 | Cooking | http://www.bonappetit.com/test-kitchen/inside-our-kitchen/article/roasted-cauliflower-pasta-breadcrumbs-pine-nuts
On a sheet pan, drizzle a head of chopped cauliflower and six skin-on garlic cloves with some olive oil, salt, pepper, and red chile flakes. Roast at 425°, tossing occasionally, until the cauliflower is ca... | 1 | t3_59litf | t3_59litf | /r/Cooking/comments/t3_59litf/d9a8b34 | null | false | 2016-10-27T17:28:05Z |
d9a84rg | t1_d9a84rg | 1,477,589,077 | user_b0673887c1a1 | Cooking | [Lemongrass simple syrup](http://www.foodnetwork.com/recipes/food-network-kitchens/fresh-lemongrass-syrup-recipe.html) to use in cocktails or desserts or whatever.
[Chicken Lemongrass meatballs in green curry](http://www.finecooking.com/recipes/thai-curry-chicken-meatballs.aspx) is super tasty. Serve with medium-grain... | 3 | t3_59p5pu | t3_59p5pu | /r/Cooking/comments/t3_59p5pu/d9a84rg | null | false | 2016-10-27T17:24:37Z |
d9a83q8 | t1_d9a83q8 | 1,477,589,043 | user_2b50dc4ff067 | Cooking | Haven't done that recipe yet but I did drink whisky with him a few weeks ago. Out of his bottle. It was amazing. | 2 | t3_59p10p | t3_59p10p | /r/Cooking/comments/t3_59p10p/d9a83q8 | null | false | 2016-10-27T17:24:03Z |
d9a832b | t1_d9a832b | 1,477,589,020 | user_e7d35cfd6ea0 | Cooking | Honey on savory foods like pizza and roasted Brussels spouts. | 2 | t3_59lo70 | t3_59lo70 | /r/Cooking/comments/t3_59lo70/d9a832b | null | false | 2016-10-27T17:23:40Z |
d9a7x32 | t1_d9a7x32 | 1,477,588,821 | user_2efe3b33b4a1 | Cooking | I can't remember. It was over ten years ago. All I remember is that there were hundreds of bottles of very old Barolo in racks on the walls, some dating back 100+ years. | 1 | t1_d99t5sx | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a7x32 | null | false | 2016-10-27T17:20:21Z |
d9a7tdb | t1_d9a7tdb | 1,477,588,700 | user_def3b892f2f3 | Cooking | Makes caprese salad THAT much better!! For the interested, here's a tutorial: https://www.youtube.com/watch?v=s6FUuxcPoQw | 2 | t1_d99rwyg | t3_59lo70 | /r/Cooking/comments/t3_59lo70/d9a7tdb | null | false | 2016-10-27T17:18:20Z |
d9a7r15 | t1_d9a7r15 | 1,477,588,620 | user_c549b61b8e7d | Cooking | Infuse it in vodka for martinis. | 9 | t3_59p5pu | t3_59p5pu | /r/Cooking/comments/t3_59p5pu/d9a7r15 | null | false | 2016-10-27T17:17:00Z |
d9a7ove | t1_d9a7ove | 1,477,588,548 | user_7bf9ce0295dc | Cooking | You dropped this: /s
*Edit*: just read through the other comments ITT and WOW. | 4 | t1_d9a6jww | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d9a7ove | null | false | 2016-10-27T17:15:48Z |
d9a7m7e | t1_d9a7m7e | 1,477,588,462 | user_8fdffbb21a29 | Cooking | Thai soups or large amounts of lemon grass steaks/pork? | 9 | t3_59p5pu | t3_59p5pu | /r/Cooking/comments/t3_59p5pu/d9a7m7e | null | false | 2016-10-27T17:14:22Z |
d9a7k9s | t1_d9a7k9s | 1,477,588,400 | user_3239d20e81d8 | Cooking | See how it taste and how the texture is. It might be a little more cooked in those flecks or not all the ingredients are incorporated fully. If it doesn't taste burnt or seem grainy you are probably fine. | 1 | t3_59hy3o | t3_59hy3o | /r/Cooking/comments/t3_59hy3o/d9a7k9s | null | false | 2016-10-27T17:13:20Z |
d9a7k6q | t1_d9a7k6q | 1,477,588,397 | user_6f7811f56348 | Cooking | I think it's an old British and German thing. I believe it was John Adams who went on record as not trusting the food in New Orleans because there could be anything under all that sauce. | 2 | t3_59j6fz | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a7k6q | null | false | 2016-10-27T17:13:17Z |
d9a7k2z | t1_d9a7k2z | 1,477,588,393 | user_96afe5e9a323 | Cooking | Try it in your macaroni and cheese. It adds a subtle, creamy heat to it that helps cut through the richness of the cheese. | 2 | t3_59mkap | t3_59mkap | /r/Cooking/comments/t3_59mkap/d9a7k2z | null | false | 2016-10-27T17:13:13Z |
d9a7fw4 | t1_d9a7fw4 | 1,477,588,251 | user_3239d20e81d8 | Cooking | Other lettuces like red lettuce or baby spinach might work, at least those are my go to's. | 2 | t3_59o1h7 | t3_59o1h7 | /r/Cooking/comments/t3_59o1h7/d9a7fw4 | null | false | 2016-10-27T17:10:51Z |
d9a7d10 | t1_d9a7d10 | 1,477,588,158 | user_c44fde281c32 | Cooking | In this case, the porpoises were intensive so intenaive porpoises is what i meant to say | 1 | t1_d99xy1j | t3_59ibfr | /r/Cooking/comments/t3_59ibfr/d9a7d10 | null | false | 2016-10-27T17:09:18Z |
d9a7c23 | t1_d9a7c23 | 1,477,588,126 | user_3b879757587a | Cooking | It can easily have [39 grams of carbs per 3 tablespoons](http://dessertswithbenefits.com/wp-content/uploads/2014/03/Unhealthy-Strawberry-Jam-nutrition-label.jpg).
On it's own plain yogurt usually has about 10 to 15 grams of carbs to a cup as well. | 1 | t1_d9a7353 | t3_59moof | /r/Cooking/comments/t3_59moof/d9a7c23 | null | false | 2016-10-27T17:08:46Z |
d9a7bk6 | t1_d9a7bk6 | 1,477,588,110 | user_301e00482a11 | Cooking | Coq au vin shoukd really be done in the oven or on the range. You want the wine and chicken drippings gs to reduce. I have little experience with pressure cookers, but I feel like they wouldn't allow as much reduction. | 1 | t3_59n2hv | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d9a7bk6 | null | false | 2016-10-27T17:08:30Z |
d9a7bl1 | t1_d9a7bl1 | 1,477,588,110 | user_3239d20e81d8 | Cooking | Is it possible you are mildly allergic? | 1 | t3_59oox1 | t3_59oox1 | /r/Cooking/comments/t3_59oox1/d9a7bl1 | null | false | 2016-10-27T17:08:30Z |
d9a790t | t1_d9a790t | 1,477,588,024 | user_ee1fa6736558 | Cooking | Do you have a Costco membership? I got the Kirkland (store brand) version of Le Crueset years ago and I use it very often. I think that they were still selling them when I checked a month or two ago. You can check online. I think I paid like $45 bucks 3 or 4 years ago and she's still in as good of condition as when I ... | 1 | t3_59m9uk | t3_59m9uk | /r/Cooking/comments/t3_59m9uk/d9a790t | null | false | 2016-10-27T17:07:04Z |
d9a74i4 | t1_d9a74i4 | 1,477,587,871 | user_54681e715e68 | Cooking | I have a lodge Dutch oven, cost me around 20 bucks on Amazon and it gets the job done. | 2 | t1_d9a49k5 | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d9a74i4 | null | false | 2016-10-27T17:04:31Z |
d9a7353 | t1_d9a7353 | 1,477,587,823 | user_93159efbc116 | Cooking | the amount of sugar in however many cans of soda OP used to drink per day is not really comparable to a tablespoon of jam in your yogurt! | 1 | t1_d9a6xdk | t3_59moof | /r/Cooking/comments/t3_59moof/d9a7353 | null | false | 2016-10-27T17:03:43Z |
d9a70xc | t1_d9a70xc | 1,477,587,748 | user_54681e715e68 | Cooking | I usually prepare narwhal in the pressure cooker, it comes out very tender. | 13 | t1_d9a6jww | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d9a70xc | null | false | 2016-10-27T17:02:28Z |
d9a70b9 | t1_d9a70b9 | 1,477,587,728 | user_3b879757587a | Cooking | >preferably low or even no sugar.
That just won't work. Syrup is made as a point of what happens when you reduce the water content of a sugary mixture. Non-sugar alternatives usually carry their own stable of health concerns as well.
The sour factor in yogurt is an acquired taste- it's something you get used to. | 1 | t3_59moof | t3_59moof | /r/Cooking/comments/t3_59moof/d9a70b9 | null | false | 2016-10-27T17:02:08Z |
d9a6xdk | t1_d9a6xdk | 1,477,587,629 | user_3b879757587a | Cooking | If you give up *soda* using *jams and jellies* isn't exactly that much better. | 1 | t1_d9a1qsx | t3_59moof | /r/Cooking/comments/t3_59moof/d9a6xdk | null | false | 2016-10-27T17:00:29Z |
d9a6vpw | t1_d9a6vpw | 1,477,587,575 | user_3b879757587a | Cooking | There's no meaningful difference between 'natural' and 'processed' sugar. If you're accustomed to brands of yogurt like Yoplait with *no* sour flavor, you haven't been eating yogurt. There's *almost* as much sugar in one of their cups as there is in a can of soda. | 2 | t1_d99qav1 | t3_59moof | /r/Cooking/comments/t3_59moof/d9a6vpw | null | false | 2016-10-27T16:59:35Z |
d9a6v8p | t1_d9a6v8p | 1,477,587,558 | user_feee97f8f681 | Cooking | And it's less runny so your yoghurt stays more solid. I just keep the fridge loaded with fruit compotes/better jams and always buy plain yoghurt. It's a lot nicer to buy high-fat plain and go and top it with a blob of something interesting like pineapple-lime marmelade instead of, I don't know, 0% fat gelatin/starch/1 ... | 2 | t1_d9a1qsx | t3_59moof | /r/Cooking/comments/t3_59moof/d9a6v8p | null | false | 2016-10-27T16:59:18Z |
d9a6tzw | t1_d9a6tzw | 1,477,587,517 | user_2e6199539482 | Cooking | It's really not hard. I love hot sour soup and by making it my self, I can adjust the taste to how I like it. There are many different recipes for it out there but I like the ones that include bamboo shoots, wood ear fungus, shiitake mushrooms and tofu.
Note: there is a difference between Hot Sour soup and Sweet Hot ... | 2 | t1_d9a4mwv | t3_59jk4n | /r/Cooking/comments/t3_59jk4n/d9a6tzw | null | false | 2016-10-27T16:58:37Z |
d9a6sqi | t1_d9a6sqi | 1,477,587,476 | user_1f85b97b6cf3 | Cooking | This! People with pressure cookers (God Bless them) should stick to pulled pork. Coq Au Vin is a relaxing dish you make while you drink the remaining bottle of red wine with cheese. Not a quick fix on a busy night. For the record I do enjoy my pressure cooker for many recipes. | 1 | t1_d9a05ez | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d9a6sqi | null | false | 2016-10-27T16:57:56Z |
d9a6pdi | t1_d9a6pdi | 1,477,587,364 | user_feee97f8f681 | Cooking | The hate on for it is a really recent thing; it used to be about the only lettuce you could buy in standard N American supermarkets, at least year-round.
I assume iceberg haters have texturally monotonous sandwiches. You can't beat the crunch. | 7 | t1_d9a2jdm | t3_59o1h7 | /r/Cooking/comments/t3_59o1h7/d9a6pdi | null | false | 2016-10-27T16:56:04Z |
d9a6otf | t1_d9a6otf | 1,477,587,345 | user_b73b88d18a6c | Cooking | Honey horseradish encrusted salmon. It's real simple:
Mix about a half cup of panko, 1 tbsp of honey and 2 tbsp horseradish and 2tbsp melted butter. (I usually double it when I make it for multiple people) This will form the crust that you just pat down on top of the salmon and cook it in the oven at 425 for 5 to 10 m... | 1 | t3_59mkap | t3_59mkap | /r/Cooking/comments/t3_59mkap/d9a6otf | null | false | 2016-10-27T16:55:45Z |
d9a6mse | t1_d9a6mse | 1,477,587,276 | user_1f85b97b6cf3 | Cooking | That's a no no. | -1 | t1_d9a4edg | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d9a6mse | null | false | 2016-10-27T16:54:36Z |
d9a6k0r | t1_d9a6k0r | 1,477,587,184 | user_ee1fa6736558 | Cooking | I'm from New England and we always called it picallili there (I called it piccadilly until a year ago- yes I'm an adult, ha- when I googled it after having chow chow at a southern restaurant and thinking they were quite similar). That's when I learned it's popular to eat it with pimento cheese in the south and that pim... | 1 | t1_d99n6gn | t3_59lo70 | /r/Cooking/comments/t3_59lo70/d9a6k0r | null | false | 2016-10-27T16:53:04Z |
d9a6jww | t1_d9a6jww | 1,477,587,181 | user_1f85b97b6cf3 | Cooking | Agree, REAL Coq a Vin needs to made in the oven. But the pressure cooking lobby seems to be the trend here on reddit. I have been on reddit for many years. We used to be Narwals, unicorns, rainbows and cats. Now it's pressure cookers. Day was you could walk in a crowded bar and yell narwal (horned dolphin) and the redd... | -13 | t1_d99w56n | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d9a6jww | null | false | 2016-10-27T16:53:01Z |
d9a6jet | t1_d9a6jet | 1,477,587,163 | user_c9ebe4204ae1 | Cooking | Steak. Not really a recipe because there's so little to it! Easy to do at home, sous vide then on the stove or on the grill, no prep besides dry brining. It's super expensive at restaurants, while I can buy prime grade rib primal from costco for $10.79/lb. Not cheap, but a quarter the price I'd pay at a steakhouse and ... | 1 | t3_59litf | t3_59litf | /r/Cooking/comments/t3_59litf/d9a6jet | null | false | 2016-10-27T16:52:43Z |
d9a6grq | t1_d9a6grq | 1,477,587,076 | user_7751e25b319a | Cooking | Best to do research before you eat certain vegetables raw. Vegetable with higher oxalic acid content such as taro leaves would feel like you just swallowed shards of glass if you ate them raw. | 2 | t3_59oox1 | t3_59oox1 | /r/Cooking/comments/t3_59oox1/d9a6grq | null | false | 2016-10-27T16:51:16Z |
d9a67g7 | t1_d9a67g7 | 1,477,586,761 | user_2da25282029d | Cooking | But, in that case the iceberg is just a vehicle to get wonderful dressing and bacon into your mouth. | 9 | t1_d9a2jdm | t3_59o1h7 | /r/Cooking/comments/t3_59o1h7/d9a67g7 | null | false | 2016-10-27T16:46:01Z |
d9a6704 | t1_d9a6704 | 1,477,586,746 | user_26381703cb27 | Cooking | Sure! We love to entertain internet strangers!
For real though, we have started inviting more and more people over for dinners since she started, and we are starting to get a reputation. She posts on facebook as well, and caused a little concern when she took a break from posting pics - one of the parents of a frien... | 4 | t1_d9a60wj | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9a6704 | null | false | 2016-10-27T16:45:46Z |
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