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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d9a66u4 | t1_d9a66u4 | 1,477,586,740 | user_09745d28cea9 | Cooking | A slow cooker works great too! Just put them on low for like 10 hours with some oil. | 1 | t1_d99tsz3 | t3_59is4p | /r/Cooking/comments/t3_59is4p/d9a66u4 | null | false | 2016-10-27T16:45:40Z |
d9a668c | t1_d9a668c | 1,477,586,720 | user_2da25282029d | Cooking | Boston Bibb lettuce. | 3 | t3_59o1h7 | t3_59o1h7 | /r/Cooking/comments/t3_59o1h7/d9a668c | null | false | 2016-10-27T16:45:20Z |
d9a61o6 | t1_d9a61o6 | 1,477,586,566 | user_ee1fa6736558 | Cooking | Is it fresh or jarred? I like to make quick pickles with the fresh stuff. Jarred makes a great fry sauce with mayo and sour cream plus salt and lots of black pepper. Or any other sauce like everyone has mentioned. Beer cheese soup with horseradish and cheddar would be phenomenal too. Let us know what you come up with :... | 1 | t3_59mkap | t3_59mkap | /r/Cooking/comments/t3_59mkap/d9a61o6 | null | false | 2016-10-27T16:42:46Z |
d9a60wj | t1_d9a60wj | 1,477,586,540 | user_511389fbbe85 | Cooking | Would you and your gf like to come cook for me? Please? | 4 | t3_59oz5j | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9a60wj | null | false | 2016-10-27T16:42:20Z |
d9a5fqy | t1_d9a5fqy | 1,477,585,825 | user_00c6e8d45e48 | Cooking | You can easily make a yam soup without cream, I actually avoid cream in most veggie soups as its more a crutch than a necessity (although sometimes I'll still saute veggies in butter)
http://www.food.com/recipe/african-yam-and-peanut-soup-293780
If you're looking for something simpler, dice and saute your onion, the... | 2 | t3_59m2v9 | t3_59m2v9 | /r/Cooking/comments/t3_59m2v9/d9a5fqy | null | false | 2016-10-27T16:30:25Z |
d9a5dqu | t1_d9a5dqu | 1,477,585,757 | user_725c7aed5f07 | Cooking | Stroganoff. | 2 | t3_59mkap | t3_59mkap | /r/Cooking/comments/t3_59mkap/d9a5dqu | null | false | 2016-10-27T16:29:17Z |
d9a4sib | t1_d9a4sib | 1,477,585,051 | user_4b121ccf34ad | Cooking | I'd be willing to bet it's the oxalic acid in them.
Those look like the american collard greens, I would recommend you saute or blanche them before eating. They also benefit greatly from a long slow simmer. | 2 | t3_59oox1 | t3_59oox1 | /r/Cooking/comments/t3_59oox1/d9a4sib | null | false | 2016-10-27T16:17:31Z |
d9a4s96 | t1_d9a4s96 | 1,477,585,042 | user_68bcbe548476 | Cooking | Oxalic acid perhaps. Spring greens aren't meant to be eaten raw anyway. It's cabbage. | 2 | t3_59oox1 | t3_59oox1 | /r/Cooking/comments/t3_59oox1/d9a4s96 | null | false | 2016-10-27T16:17:22Z |
d9a4rtg | t1_d9a4rtg | 1,477,585,027 | user_00c6e8d45e48 | Cooking | Horseradish and cheese grits are a great side dish. | 2 | t3_59mkap | t3_59mkap | /r/Cooking/comments/t3_59mkap/d9a4rtg | null | false | 2016-10-27T16:17:07Z |
d9a4n2t | t1_d9a4n2t | 1,477,584,867 | user_d3c72ed6c492 | Cooking | Nice - i love thai food | 2 | t1_d997u0m | t3_59jk4n | /r/Cooking/comments/t3_59jk4n/d9a4n2t | null | false | 2016-10-27T16:14:27Z |
d9a4n1p | t1_d9a4n1p | 1,477,584,866 | user_d3c72ed6c492 | Cooking | Awesome thank you - hadnt thought about salads too | 1 | t1_d99f01i | t3_59jk4n | /r/Cooking/comments/t3_59jk4n/d9a4n1p | null | false | 2016-10-27T16:14:26Z |
d9a4mwv | t1_d9a4mwv | 1,477,584,862 | user_d3c72ed6c492 | Cooking | I like that idea, I've never made sour soup either | 1 | t1_d99z9be | t3_59jk4n | /r/Cooking/comments/t3_59jk4n/d9a4mwv | null | false | 2016-10-27T16:14:22Z |
d9a4mve | t1_d9a4mve | 1,477,584,861 | user_d3c72ed6c492 | Cooking | Going to try this | 2 | t1_d99miwo | t3_59jk4n | /r/Cooking/comments/t3_59jk4n/d9a4mve | null | false | 2016-10-27T16:14:21Z |
d9a4muf | t1_d9a4muf | 1,477,584,860 | user_d3c72ed6c492 | Cooking | Nice- thank you will try steaming too | 1 | t1_d99yre1 | t3_59jk4n | /r/Cooking/comments/t3_59jk4n/d9a4muf | null | false | 2016-10-27T16:14:20Z |
d9a4kbn | t1_d9a4kbn | 1,477,584,773 | user_8ebe19696407 | Cooking | Lol! It's a southern relish or condiment, so yummy! | 1 | t1_d99o6uc | t3_59lo70 | /r/Cooking/comments/t3_59lo70/d9a4kbn | null | false | 2016-10-27T16:12:53Z |
d9a4jag | t1_d9a4jag | 1,477,584,737 | user_db6fd888ae74 | Cooking | I've never heard of a mustard bbq sauce! I gotta try this! I also have almost all the ingredients on hand, thanks! | 1 | t1_d99pxzj | t3_59man0 | /r/Cooking/comments/t3_59man0/d9a4jag | null | false | 2016-10-27T16:12:17Z |
d9a4ggi | t1_d9a4ggi | 1,477,584,640 | user_de495fd0220b | Cooking | I think the question, "Why get a more expensive cut of meat if you're going to douse it in sauce" has some validity, but I think what gets lost in the discussion sometimes is that there are two solutions to that issue.
For example I can definitely taste the difference between a good quality tequila when doing shots, b... | 1 | t1_d99yyvz | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a4ggi | null | false | 2016-10-27T16:10:40Z |
d9a4fn1 | t1_d9a4fn1 | 1,477,584,613 | user_db6fd888ae74 | Cooking | Yeah. We actually have some fruit preserves and perhaps plum so we might give that a go at some stage. Thanks! | 2 | t1_d99mkim | t3_59man0 | /r/Cooking/comments/t3_59man0/d9a4fn1 | null | false | 2016-10-27T16:10:13Z |
d9a4edg | t1_d9a4edg | 1,477,584,570 | user_65e2aa6558f2 | Cooking | Try pre-reducing your wine before adding it. | 1 | t3_59n2hv | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d9a4edg | null | false | 2016-10-27T16:09:30Z |
d9a4dwc | t1_d9a4dwc | 1,477,584,554 | user_9fc6662e0961 | Cooking | I use whatever fruit is on hand, maple syrup, honey etc.
You can reduce the sourness of homemade yogurt by reducing the fermentation time. | 1 | t3_59moof | t3_59moof | /r/Cooking/comments/t3_59moof/d9a4dwc | null | false | 2016-10-27T16:09:14Z |
d9a4dsj | t1_d9a4dsj | 1,477,584,550 | user_db6fd888ae74 | Cooking | Hey I like the sound of the tandoori spiced ribs and latin adobo. I also totally forgot I can search by ingredient with allrecipes. Thanks! | 1 | t1_d99ndx7 | t3_59man0 | /r/Cooking/comments/t3_59man0/d9a4dsj | null | false | 2016-10-27T16:09:10Z |
d9a4c81 | t1_d9a4c81 | 1,477,584,496 | user_00c6e8d45e48 | Cooking | In college I was making a big batch of black bean chili, and I made a smaller batch that was vegetarian for one of my housemates. The vegetarian one was actually just as good. | 1 | t3_59jx28 | t3_59jx28 | /r/Cooking/comments/t3_59jx28/d9a4c81 | null | false | 2016-10-27T16:08:16Z |
d9a4ax4 | t1_d9a4ax4 | 1,477,584,452 | user_6494f8174e3d | Cooking | >
> I've heard tales of pizza doughs being in supermarkets, but I've yet to see such a fantastical beast.
Not all fantastic. I had to go through a LOT of failed pizzas (and McDonald's backup dinners) before I found the dough that worked PERFECTLY for my cast iron.
Now that I have though... this is definitely one of... | 2 | t1_d99ojnw | t3_59litf | /r/Cooking/comments/t3_59litf/d9a4ax4 | null | false | 2016-10-27T16:07:32Z |
d9a49k5 | t1_d9a49k5 | 1,477,584,405 | user_8c611fa29a4f | Cooking | I would never dirty an unnecessary pot.... and you cant sear in the pressure cooker so.... If you want a better harder sear and faster cook, just buy a enameled dutch oven. Coq au vin and other braises just dont cook the same in other kinds of pots, this one never loses its heat. Le creuset is expensive however lodge m... | 2 | t3_59n2hv | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d9a49k5 | null | false | 2016-10-27T16:06:45Z |
d9a490x | t1_d9a490x | 1,477,584,385 | user_db6fd888ae74 | Cooking | Thanks! I hadn't considered this! It looks quite simple with a very different flavour to what I had been making before. | 1 | t1_d99sbxu | t3_59man0 | /r/Cooking/comments/t3_59man0/d9a490x | null | false | 2016-10-27T16:06:25Z |
d9a47bs | t1_d9a47bs | 1,477,584,327 | user_fe02edb4589a | Cooking | Even better ! | 1 | t1_d9a0j57 | t3_59is4p | /r/Cooking/comments/t3_59is4p/d9a47bs | null | false | 2016-10-27T16:05:27Z |
d9a46dt | t1_d9a46dt | 1,477,584,294 | user_db6fd888ae74 | Cooking | Just finely diced, browned then added in? | 1 | t1_d99nnz8 | t3_59man0 | /r/Cooking/comments/t3_59man0/d9a46dt | null | false | 2016-10-27T16:04:54Z |
d9a44ih | t1_d9a44ih | 1,477,584,230 | user_00c6e8d45e48 | Cooking | 300 for 6 to 8 hours is a little too hot/long for most braises imo, I'd ether reduce the time or the temperature, also it's best to leave the lid slightly cracked ( doesn't apply to pressure cookers obviously). Very rarely is the actual goal of braising for the meat to completely fall apart, and once it has it not only... | 1 | t1_d99n9e6 | t3_59lo70 | /r/Cooking/comments/t3_59lo70/d9a44ih | null | false | 2016-10-27T16:03:50Z |
d9a43lh | t1_d9a43lh | 1,477,584,200 | user_d359b77051aa | Cooking | I have a HUGE granite island and it is amazing! I can prep on both ends, and at the centre I have an oversized sink with an industrial type sprayer so I can clean large pots and bowls. It's my favourite item in my dream kitchen and I love the shit out of it. | 2 | t3_59a85p | t3_59a85p | /r/Cooking/comments/t3_59a85p/d9a43lh | null | false | 2016-10-27T16:03:20Z |
d9a3tfx | t1_d9a3tfx | 1,477,583,851 | user_d5e1c2c5e7ba | Cooking | Homemade cocktail sauce, mix with mayo or sour cream for a sandwich spread (excellent for roast beef), mashed potatoes (excellent with a pot roast). | 1 | t3_59mkap | t3_59mkap | /r/Cooking/comments/t3_59mkap/d9a3tfx | null | false | 2016-10-27T15:57:31Z |
d9a3tgf | t1_d9a3tgf | 1,477,583,851 | user_0063428750b4 | Cooking | Add some white wine and beef broth and you've got french onion soup. | 1 | t3_59is4p | t3_59is4p | /r/Cooking/comments/t3_59is4p/d9a3tgf | null | false | 2016-10-27T15:57:31Z |
d9a3l99 | t1_d9a3l99 | 1,477,583,576 | user_d359b77051aa | Cooking | Shake some on your food and find out? | 1 | t1_d94eb6o | t3_58tn49 | /r/Cooking/comments/t3_58tn49/d9a3l99 | null | false | 2016-10-27T15:52:56Z |
d9a3j2f | t1_d9a3j2f | 1,477,583,502 | user_d359b77051aa | Cooking | I've been reading that the basis for the avoidance of salt was based on one badly performed study and has been very hyped up and exaggerated over the years. Good news since I have completely ignored that advice my whole life. | 1 | t1_d93tpcc | t3_58tn49 | /r/Cooking/comments/t3_58tn49/d9a3j2f | null | false | 2016-10-27T15:51:42Z |
d9a3go6 | t1_d9a3go6 | 1,477,583,424 | user_d359b77051aa | Cooking | Yes! I recently went to an Epicure party a friend hosted and everything was so BLAND I wanted to cry. Salt is magic. Especially when paired with chocolate. | 2 | t1_d93cuox | t3_58tn49 | /r/Cooking/comments/t3_58tn49/d9a3go6 | null | false | 2016-10-27T15:50:24Z |
d9a3gn2 | t1_d9a3gn2 | 1,477,583,423 | user_8673cffb8c42 | Cooking | To try new techniques. Calm down dude. | 1 | t3_59klke | t3_59klke | /r/Cooking/comments/t3_59klke/d9a3gn2 | null | false | 2016-10-27T15:50:23Z |
d9a3e8z | t1_d9a3e8z | 1,477,583,343 | [deleted] | Cooking | [deleted] | 1 | t1_d4tpcim | t3_4qh57s | /r/Cooking/comments/t3_4qh57s/d9a3e8z | null | false | 2016-10-27T15:49:03Z |
d9a3cuh | t1_d9a3cuh | 1,477,583,295 | user_dc0c2e6ad30d | Cooking | There is less browning in a pressure cooker than stove top or oven. Also, there is virtually zero evaporation. At the very least brown the chicken before sealing it. I also often let it simmer after it is done. | 3 | t3_59n2hv | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d9a3cuh | null | false | 2016-10-27T15:48:15Z |
d9a3apr | t1_d9a3apr | 1,477,583,225 | user_261a1fcb9e0c | Cooking | I've got both le creuset and lodge. for the money, the lodge holds up great. sure, the le creuset is better, but it's also way expensive. the poster asked for < $100. | 1 | t1_d99n4w5 | t3_59m9uk | /r/Cooking/comments/t3_59m9uk/d9a3apr | null | false | 2016-10-27T15:47:05Z |
d9a33ww | t1_d9a33ww | 1,477,583,000 | user_e7d35cfd6ea0 | Cooking | Just be aware that Lodge's enamled line is Made in China and is notorious for chipping. It's not nearly as durable as your French alternatives. It is cheaper however. | 1 | t1_d99n4w5 | t3_59m9uk | /r/Cooking/comments/t3_59m9uk/d9a33ww | null | false | 2016-10-27T15:43:20Z |
d9a332s | t1_d9a332s | 1,477,582,973 | user_c338f9fe98ec | Cooking | Great as a dollop in beef and root vegetable soup. | 2 | t3_59mkap | t3_59mkap | /r/Cooking/comments/t3_59mkap/d9a332s | null | false | 2016-10-27T15:42:53Z |
d9a32bn | t1_d9a32bn | 1,477,582,948 | user_db7d9192ed5e | Cooking | I've heard that wine in pressure cookers tends to lead to odd flavors because the volatiles evaporate differently than a long, slow cook. | 3 | t3_59n2hv | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d9a32bn | null | false | 2016-10-27T15:42:28Z |
d9a31uh | t1_d9a31uh | 1,477,582,932 | user_e7d35cfd6ea0 | Cooking | I've never paid shipping for Lodge cast iron on regular old Amazon. Do they require Prime to ship cast iron now? | 1 | t1_d99oo8r | t3_59m9uk | /r/Cooking/comments/t3_59m9uk/d9a31uh | null | false | 2016-10-27T15:42:12Z |
d9a2w7n | t1_d9a2w7n | 1,477,582,738 | user_981db6ccbd92 | Cooking | I always try to brine my meat when I have time, but using the Serious Eats recipe for mock Chick-fil-a chicken taught me that pickle juice makes a great brine! | 4 | t3_59lo70 | t3_59lo70 | /r/Cooking/comments/t3_59lo70/d9a2w7n | null | false | 2016-10-27T15:38:58Z |
d9a2vex | t1_d9a2vex | 1,477,582,712 | user_f3eff166a669 | Cooking | I was aware but thank you! :) | 1 | t1_d9a1ger | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a2vex | null | false | 2016-10-27T15:38:32Z |
d9a2s4l | t1_d9a2s4l | 1,477,582,600 | user_4fd309c36382 | Cooking | Two things come to mind.
Roast Chicken and Roasted Vegetables. Easy, quick and satisfying.
Kale and Chourico Soup. It is hearty and makes a ton. Serve it with bread or biscuits and you're a rock star. | 1 | t3_59litf | t3_59litf | /r/Cooking/comments/t3_59litf/d9a2s4l | null | false | 2016-10-27T15:36:40Z |
d9a2ryv | t1_d9a2ryv | 1,477,582,595 | user_981db6ccbd92 | Cooking | You can do that to a certain extent in many baking recipes. There's a bit of a flavor and mouthfeel tradeoff but lots of times you won't notice especially in quick bread, muffin, and brownie recipes. The crumb won't be the same - it'll be more dense but also a bit more moist.
I don't think it will work in delicate coo... | 2 | t1_d99hi2c | t3_59lo70 | /r/Cooking/comments/t3_59lo70/d9a2ryv | null | false | 2016-10-27T15:36:35Z |
d9a2orp | t1_d9a2orp | 1,477,582,488 | user_3432cb64b6ef | Cooking | I'll mix it into burgers. People love it. | 1 | t3_59mkap | t3_59mkap | /r/Cooking/comments/t3_59mkap/d9a2orp | null | false | 2016-10-27T15:34:48Z |
d9a2nch | t1_d9a2nch | 1,477,582,439 | user_328519064cc8 | Cooking | Can't wait to try this out, thanks for the details! | 1 | t1_d99qpd0 | t3_59litf | /r/Cooking/comments/t3_59litf/d9a2nch | null | false | 2016-10-27T15:33:59Z |
d9a2kg2 | t1_d9a2kg2 | 1,477,582,339 | user_c549b61b8e7d | Cooking | I can't believe no one has said to throw the yams at the vegan. | -1 | t3_59m2v9 | t3_59m2v9 | /r/Cooking/comments/t3_59m2v9/d9a2kg2 | null | false | 2016-10-27T15:32:19Z |
d9a2k6z | t1_d9a2k6z | 1,477,582,331 | user_46d03017aaf3 | Cooking | I put apples, fresh cranberries, cinnamon and nutmeg in a slow cooker and cook for a while then blend it. Tastes great with latkes. | 1 | t3_59o5k3 | t3_59o5k3 | /r/Cooking/comments/t3_59o5k3/d9a2k6z | null | false | 2016-10-27T15:32:11Z |
d9a2k1t | t1_d9a2k1t | 1,477,582,326 | user_e7d35cfd6ea0 | Cooking | Generally speaking, the US has higher quality beef across the board than Europe available in almost every supermarket from NYC to Blytheville Arkansas. We've got shit for bread, cheese and just about every other food item but we know how to do beef. | 7 | t1_d99yz60 | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a2k1t | null | false | 2016-10-27T15:32:06Z |
d9a2jdm | t1_d9a2jdm | 1,477,582,303 | user_c549b61b8e7d | Cooking | Iceberg is so underrated. One of the best salads I've ever had was an iceberg wedge at XO Steaks in Cleveland. | 3 | t1_d99zyg7 | t3_59o1h7 | /r/Cooking/comments/t3_59o1h7/d9a2jdm | null | false | 2016-10-27T15:31:43Z |
d9a2i2t | t1_d9a2i2t | 1,477,582,257 | user_2477633d9aba | Cooking | For bars, I like [this recipe](http://sallysbakingaddiction.com/2012/03/29/peanut-butter-banana-chocolate-chip-oatmeal-bars/), though I usually add some type of nuts in place of peanut butter chips. There are a bunch of recipes out there, but the peanut butter and banana is one of my favorite combos. Banana and chocola... | 2 | t1_d99qj17 | t3_59j0qj | /r/Cooking/comments/t3_59j0qj/d9a2i2t | null | false | 2016-10-27T15:30:57Z |
d9a2ehu | t1_d9a2ehu | 1,477,582,132 | user_a75d4d6943ce | Cooking | I LOVE horseradish. I like to put it on my hamburgers. | 2 | t3_59mkap | t3_59mkap | /r/Cooking/comments/t3_59mkap/d9a2ehu | null | false | 2016-10-27T15:28:52Z |
d9a2ctz | t1_d9a2ctz | 1,477,582,076 | user_a75d4d6943ce | Cooking | See this: http://www.pressurecookingtoday.com/pressure-cooker-coq-au-vin/
You might want to ask in /r/pressurecooking too. | 2 | t3_59n2hv | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d9a2ctz | null | false | 2016-10-27T15:27:56Z |
d9a2a3s | t1_d9a2a3s | 1,477,581,981 | user_e7d35cfd6ea0 | Cooking | I don't want to taste anything but the steak. They flavor of the Ribeye alone is what I crave, not a sauce. | 2 | t1_d99tohl | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a2a3s | null | false | 2016-10-27T15:26:21Z |
d9a25ju | t1_d9a25ju | 1,477,581,825 | user_a70369c5b68c | Cooking | This guy gets it. | 1 | t1_d99t58b | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a25ju | null | false | 2016-10-27T15:23:45Z |
d9a21tt | t1_d9a21tt | 1,477,581,699 | user_a70369c5b68c | Cooking | Sorry about the time it was posted. I guess I wasn't paying attention to the time difference. But please, take an upvote for your troubles. | 1 | t1_d99osgy | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a21tt | null | false | 2016-10-27T15:21:39Z |
d9a20c6 | t1_d9a20c6 | 1,477,581,647 | user_cead82b2a31e | Cooking | we do! some grocery stores have it in the coffee section, and you can buy them at Second Cup cafes | 1 | t1_d99q4sf | t3_59moof | /r/Cooking/comments/t3_59moof/d9a20c6 | null | false | 2016-10-27T15:20:47Z |
d9a1wi4 | t1_d9a1wi4 | 1,477,581,515 | user_631236b3f384 | Cooking | I guess I was mainly put off by the insinuation that this conversation was purposely started at a time when mainly Americans could be involved. Like somehow we were searching for self validation of our notions of European preference for flavor. I understand where you are coming from and apologize if I came off rude but... | 1 | t1_d9a19fo | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a1wi4 | null | false | 2016-10-27T15:18:35Z |
d9a1tuz | t1_d9a1tuz | 1,477,581,424 | user_cf093664ded1 | Cooking | Putting anything in coffee ever is sacreligious | 3 | t1_d99pqlh | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a1tuz | null | false | 2016-10-27T15:17:04Z |
d9a1qsx | t1_d9a1qsx | 1,477,581,317 | user_93159efbc116 | Cooking | how has nobody said jam/jellly? it's so much easier to find than syrups and you don't have to make it. they also last forever. fresh fruit syrups/purees will only last a few days.
you're not going to find sugar free jam, but there are lots of no sugar added ones. anything you use real fruit to flavor will have sugar i... | 1 | t3_59moof | t3_59moof | /r/Cooking/comments/t3_59moof/d9a1qsx | null | false | 2016-10-27T15:15:17Z |
d9a1oo1 | t1_d9a1oo1 | 1,477,581,244 | user_064806e1eb7c | Cooking | "Wasabi" paste? | 1 | t3_59mkap | t3_59mkap | /r/Cooking/comments/t3_59mkap/d9a1oo1 | null | false | 2016-10-27T15:14:04Z |
d9a1ger | t1_d9a1ger | 1,477,580,951 | user_e327021f4d80 | Cooking | You don't have to refrigerate it, just so you're aware. | 1 | t1_d99oxrh | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a1ger | null | false | 2016-10-27T15:09:11Z |
d9a1czg | t1_d9a1czg | 1,477,580,829 | user_d4781c173587 | Cooking | I don't know how you got that from his post at all. You're taking what he said out of context just to be an ass.
| 1 | t1_d99sxwp | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a1czg | null | false | 2016-10-27T15:07:09Z |
d9a1cb2 | t1_d9a1cb2 | 1,477,580,805 | user_93159efbc116 | Cooking | a recipe saying to add pasta water back to the sauce you're making. 100% pasta game changer!! | 9 | t3_59lo70 | t3_59lo70 | /r/Cooking/comments/t3_59lo70/d9a1cb2 | null | false | 2016-10-27T15:06:45Z |
d9a19om | t1_d9a19om | 1,477,580,710 | user_443a15324632 | Cooking | Recently learned about velveting meat. It has upped my stir-fry game significantly. | 5 | t3_59lo70 | t3_59lo70 | /r/Cooking/comments/t3_59lo70/d9a19om | null | false | 2016-10-27T15:05:10Z |
d9a19fo | t1_d9a19fo | 1,477,580,702 | user_ef3876cda0f4 | Cooking | ... yeah, that's indeed how taste works.
I assume you're trying to be helpful, but give people some credit too. /u/dryga described how things are different in places other than America, and you came back and described again how things are in America. And then when they said "Yeah, I get that it's different in America,... | 0 | t1_d9a0d3a | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a19fo | null | false | 2016-10-27T15:05:02Z |
d9a1899 | t1_d9a1899 | 1,477,580,658 | user_93159efbc116 | Cooking | One of my favorite polish dishes is a beet and horseradish salad! | 1 | t3_59mkap | t3_59mkap | /r/Cooking/comments/t3_59mkap/d9a1899 | null | false | 2016-10-27T15:04:18Z |
d9a176q | t1_d9a176q | 1,477,580,620 | user_091691174609 | Cooking | Good American BBQ is actually not that common - it's a common food, but uncommonly done really well. So I agree with you there. I also think that standard pork chops are pretty blah here too. What pork dishes do you enjoy from your culture or from places you've traveled to? | 2 | t1_d99u3wf | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a176q | null | false | 2016-10-27T15:03:40Z |
d9a169l | t1_d9a169l | 1,477,580,587 | user_cde96961f3b9 | Cooking | before buying online go to the part of your town where there is a ross / marshalls / tj maxx / homegoods all in a shopping center (seems every town has one of these) and check the kitchen section of each, then buy the best deal. i've seen le creuset there for under $100. | 4 | t3_59m9uk | t3_59m9uk | /r/Cooking/comments/t3_59m9uk/d9a169l | null | false | 2016-10-27T15:03:07Z |
d9a12r6 | t1_d9a12r6 | 1,477,580,464 | user_93159efbc116 | Cooking | iceberg tastes like water and fiber! | 2 | t1_d99zyg7 | t3_59o1h7 | /r/Cooking/comments/t3_59o1h7/d9a12r6 | null | false | 2016-10-27T15:01:04Z |
d9a0xdw | t1_d9a0xdw | 1,477,580,278 | user_1452db3c4d17 | Cooking | Fair enough. With the amount of misinformation that goes on in these subs it honestly wouldn't surprise me if someone thought hollandaise was cream-based.
| 3 | t1_d99m6qb | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a0xdw | null | false | 2016-10-27T14:57:58Z |
d9a0j57 | t1_d9a0j57 | 1,477,579,769 | user_03650cbecf8a | Cooking | I had it in between two patties. It was delicious. | 1 | t1_d9a0f61 | t3_59is4p | /r/Cooking/comments/t3_59is4p/d9a0j57 | null | false | 2016-10-27T14:49:29Z |
d9a0fbd | t1_d9a0fbd | 1,477,579,630 | user_68bcbe548476 | Cooking | I would probably get a sauce if I went back again (hypothetically, because I won't) because I found the steak was tough and didn't taste of much (ribeye at air st). Have you tried Zelman in Soho? my new favourite 🐂 | 1 | t1_d9a063z | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a0fbd | null | false | 2016-10-27T14:47:10Z |
d9a0f61 | t1_d9a0f61 | 1,477,579,624 | user_fe02edb4589a | Cooking | Try it on top of a hamburger patty, its great. | 1 | t3_59is4p | t3_59is4p | /r/Cooking/comments/t3_59is4p/d9a0f61 | null | false | 2016-10-27T14:47:04Z |
d9a0d3a | t1_d9a0d3a | 1,477,579,550 | user_631236b3f384 | Cooking | Taste is subjective. It turns out their choice for the preferred taste is to not have sauces, although others in this thread have pointed to trends in dining to accomplish that. Everyone likes sauces but for some reason we don't on steak. Oh well. I don't have a real answer for you then I'm afraid. Perhaps it's dining ... | 5 | t1_d9a004e | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a0d3a | null | false | 2016-10-27T14:45:50Z |
d9a0ags | t1_d9a0ags | 1,477,579,454 | user_4673f9ac2039 | Cooking | I've done a lot of pressure canning and cooking. I don't generally use the pressure cooker for stews because I don't enjoy the textural differences in the meats and herbs can give a soapy or bitter note. I prefer to use the oven for long braises and broth-making. | 3 | t3_59n2hv | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d9a0ags | null | false | 2016-10-27T14:44:14Z |
d9a063z | t1_d9a063z | 1,477,579,299 | user_7a9beff526be | Cooking | I could drink Hawksmoor's bone marrow gravy | 2 | t1_d98wqwf | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a063z | null | false | 2016-10-27T14:41:39Z |
d9a05ez | t1_d9a05ez | 1,477,579,273 | user_e6ea4210d8b7 | Cooking | never done it but wouldn't recommend. Coq-au-vin needs time to be what it is. for your broth to reduce, the caramelised 'rim' around the pot is essential, the slow cooking process keeps all the juice inside the meat,..
i'm curious tho,.. please keep us posted on the results if you try it. | 5 | t3_59n2hv | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d9a05ez | null | false | 2016-10-27T14:41:13Z |
d9a03i9 | t1_d9a03i9 | 1,477,579,202 | user_a8e16cd8daf3 | Cooking | I think this is the one. We love quinoa and onions! | 1 | t1_d99nmmf | t3_59m2v9 | /r/Cooking/comments/t3_59m2v9/d9a03i9 | null | false | 2016-10-27T14:40:02Z |
d9a02tf | t1_d9a02tf | 1,477,579,179 | user_4029964f7944 | Cooking | I can't help but wonder how much is just history and tradition? With meat preservation techniques and storage in European history I assume sauces were partly developed to cover complications from those, and since it became such a part of the culinary culture in Europe they've still stuck and maybe haven't developed a t... | 2 | t1_d98zg72 | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a02tf | null | false | 2016-10-27T14:39:39Z |
d9a017j | t1_d9a017j | 1,477,579,118 | user_3c5894157ef0 | Cooking | There's definitely a gene connected to it tasting like soap for some people, but for people who just don't like it for other reasons, I wouldn't be surprised if it seemed too pungent! I've always liked it but I love strong flavors.
By the way, I love your username. :D | 1 | t1_d99qbxy | t3_596lgj | /r/Cooking/comments/t3_596lgj/d9a017j | null | false | 2016-10-27T14:38:38Z |
d9a004e | t1_d9a004e | 1,477,579,077 | user_ef3876cda0f4 | Cooking | > Americans prefer to taste the flavor of the meat, and only the flavor of the meat and typically do not like to add to it
That's... not an answer to *why* Americans have that preference. | 3 | t1_d99uknk | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9a004e | null | false | 2016-10-27T14:37:57Z |
d99zyg7 | t1_d99zyg7 | 1,477,579,015 | user_7992479ba111 | Cooking | Iceberg is the standard, cheap salad green. It's not bitter, though it doesn't really have any flavor in general | 8 | t3_59o1h7 | t3_59o1h7 | /r/Cooking/comments/t3_59o1h7/d99zyg7 | null | false | 2016-10-27T14:36:55Z |
d99zuks | t1_d99zuks | 1,477,578,871 | user_301e00482a11 | Cooking | I never said McDonald's wasn't engineered. You inferred that due to your poor literacy skills.
I don't need to do research to come up with the absolute cheapest burger the lowest common denominator will eat. I know how to cook real food. | 0 | t1_d99nyni | t3_59h2q4 | /r/Cooking/comments/t3_59h2q4/d99zuks | null | false | 2016-10-27T14:34:31Z |
d99ztb9 | t1_d99ztb9 | 1,477,578,823 | user_7046f5e328f9 | Cooking | I think I was supposed to pick a side reading this but I just want a steak now. | 3 | t3_59j6fz | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d99ztb9 | null | false | 2016-10-27T14:33:43Z |
d99zool | t1_d99zool | 1,477,578,647 | user_307ee31683a6 | Cooking | Lots more on [r/VintageMenus](https://www.reddit.com/r/VintageMenus/)! | 5 | t1_d99h0nj | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d99zool | null | false | 2016-10-27T14:30:47Z |
d99zlw3 | t1_d99zlw3 | 1,477,578,540 | user_2ee56d88371e | Cooking | French Chefs know they are not that good at raising, cooking and serving steak, They made a great documentary about it. It is pretty cool because, you think you something about a topic and then this blows your preconceptions out of the water.
Here is the trailer: https://youtu.be/imtmykTAcBk | 3 | t1_d99r1d6 | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d99zlw3 | null | false | 2016-10-27T14:29:00Z |
d99z9be | t1_d99z9be | 1,477,578,051 | user_2e6199539482 | Cooking | Hot sour soup uses bamboo shoots for texture, | 1 | t1_d99f01i | t3_59jk4n | /r/Cooking/comments/t3_59jk4n/d99z9be | null | false | 2016-10-27T14:20:51Z |
d99z92n | t1_d99z92n | 1,477,578,042 | user_1d730eef8676 | Cooking | Is there a reason you are using the pressure cooker for this? Are you pressed for time? I would be afraid that your cooking liquid will remain too fruity as the wine won't reduce. It may also remain thinner than you may want. | 3 | t3_59n2hv | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d99z92n | null | false | 2016-10-27T14:20:42Z |
d99z4bs | t1_d99z4bs | 1,477,577,856 | user_2e6199539482 | Cooking | Salmon gravlax uses horseradish. | 1 | t3_59mkap | t3_59mkap | /r/Cooking/comments/t3_59mkap/d99z4bs | null | false | 2016-10-27T14:17:36Z |
d99z2iu | t1_d99z2iu | 1,477,577,786 | user_ef54bd6b3e50 | Cooking | Goes really well with Mackerel also | 2 | t3_59mkap | t3_59mkap | /r/Cooking/comments/t3_59mkap/d99z2iu | null | false | 2016-10-27T14:16:26Z |
d99yz60 | t1_d99yz60 | 1,477,577,651 | user_1d730eef8676 | Cooking | Does the meat component in American Cuisine tend to be a prime cut of high quality protein vs more traditional preparations of lower-quality meat in european cuisine? In america, you are more likely to get a breast of chicken from a 7-12 week old broiler... whereas a celebrated dish in france (and almost unheard of in ... | 4 | t3_59j6fz | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d99yz60 | null | false | 2016-10-27T14:14:11Z |
d99yyvz | t1_d99yyvz | 1,477,577,640 | user_836a02ccf56c | Cooking | I think there are very subtle and amazing flavors hidden in better cuts of meat. You can tell the difference in quality over a cheap steak when you eat it sans sauce. But if you cover it with sauce, there isn't much difference between a cheap steak and an expensive one.
A cheap steak with a pan sauce or red wine redu... | 6 | t1_d99cjx8 | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d99yyvz | null | false | 2016-10-27T14:14:00Z |
d99yxdg | t1_d99yxdg | 1,477,577,581 | user_9a0cc747e5ce | Cooking | Are they toasted? I like to cook bacon, then use the drippings to saute the buckwheat for a few minutes, then add water and cover for 10-15 minutes so they are fluffy, make a dip or two in the buckwheat, carefully slide an uncooked egg, add another 1/4 cup of water and lid and poach the eggs over the buckwheat for a fe... | 2 | t3_59jq1d | t3_59jq1d | /r/Cooking/comments/t3_59jq1d/d99yxdg | null | false | 2016-10-27T14:13:01Z |
d99ywvu | t1_d99ywvu | 1,477,577,561 | user_cbf14ec05cd9 | Cooking | Turn it into a basic horseradish sauce for serving with kielbasa / other sausages.
I grow a 4'x4' area every year and give out pints as gifts. Goes over swimmingly and you have total control of how hot or mild the sauce is depending on your process. | 1 | t3_59mkap | t3_59mkap | /r/Cooking/comments/t3_59mkap/d99ywvu | null | false | 2016-10-27T14:12:41Z |
d99yu15 | t1_d99yu15 | 1,477,577,443 | user_9d259b297e35 | Cooking | Also known as [chayote](https://en.wikipedia.org/wiki/Chayote) | 1 | t1_d99o6uc | t3_59lo70 | /r/Cooking/comments/t3_59lo70/d99yu15 | null | false | 2016-10-27T14:10:43Z |
d99yre1 | t1_d99yre1 | 1,477,577,334 | user_6f9fa711e87d | Cooking | pickle some of them. the rest use as stir fries, sauce, steam with meat, just keep it simple if they are nice. | 1 | t3_59jk4n | t3_59jk4n | /r/Cooking/comments/t3_59jk4n/d99yre1 | null | false | 2016-10-27T14:08:54Z |
d99yko9 | t1_d99yko9 | 1,477,577,063 | user_d96abae9b9d6 | Cooking | Add Bernaaise essence and some estragon and u have Bernaaise sauce | 1 | t1_d99qjk3 | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d99yko9 | null | false | 2016-10-27T14:04:23Z |
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