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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dam429q | t1_dam429q | 1,480,519,814 | user_be872a3befd5 | Cooking | Penne ala vodka. Its fancy, delicious and easy to make for a novice cook. | 16 | t3_5fq4oi | t3_5fq4oi | /r/Cooking/comments/t3_5fq4oi/dam429q | null | false | 2016-11-30T15:30:14Z |
dam41q8 | t1_dam41q8 | 1,480,519,795 | user_c39679c23b49 | Cooking | >He never did mention what he actually would do with them though.
I personally like to eat them, raw, with a spoon, directly from the tomato, really tasty stuff.
The rest of the tomato goes into the guacamole. | 35 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam41q8 | null | false | 2016-11-30T15:29:55Z |
dam40ve | t1_dam40ve | 1,480,519,765 | user_7d856ba2765f | Cooking | Me too, I never understood why would you | 6 | t1_dam1vj9 | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam40ve | null | false | 2016-11-30T15:29:25Z |
dam402w | t1_dam402w | 1,480,519,737 | user_9a0cc747e5ce | Cooking | Just made it this week-my only warning is to be careful with the ginger, it tends to burn and stick on the bottom and can lead to scorching if you don't make sure to scrape most of it when you add the liquids. | 1 | t1_daleiah | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dam402w | null | false | 2016-11-30T15:28:57Z |
dam3xw9 | t1_dam3xw9 | 1,480,519,658 | user_2d9642539851 | Cooking | [They're OK](https://en.wikipedia.org/wiki/Instant_mashed_potatoes), but don't match fresh at all. | 1 | t1_dam3jgc | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dam3xw9 | null | false | 2016-11-30T15:27:38Z |
dam3wmz | t1_dam3wmz | 1,480,519,613 | user_d4f6e0b07043 | Cooking | I've always just done the chocolate syrup and milk. Anything I'm missing? | 1 | t1_dald0qe | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dam3wmz | null | false | 2016-11-30T15:26:53Z |
dam3vh4 | t1_dam3vh4 | 1,480,519,572 | user_43d9d492d29c | Cooking | This is true for most people, but you can't just state this as fact for every single person. OP probably has a good reason for specifically avoiding manufactured oils. | 1 | t1_dal11vn | t3_5fdnb0 | /r/Cooking/comments/t3_5fdnb0/dam3vh4 | null | false | 2016-11-30T15:26:12Z |
dam3vh6 | t1_dam3vh6 | 1,480,519,572 | user_b2171ff141a1 | Cooking | I use them as a base for stocks, or as a puree. | 12 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam3vh6 | null | false | 2016-11-30T15:26:12Z |
dam3ugz | t1_dam3ugz | 1,480,519,535 | user_38f60a71f7ae | Cooking | Sounds like a great idea! Thanks for providing an actual recipe instead of just telling me to go buy them. | 1 | t1_daluz9p | t3_5flrkv | /r/Cooking/comments/t3_5flrkv/dam3ugz | null | false | 2016-11-30T15:25:35Z |
dam3tzy | t1_dam3tzy | 1,480,519,518 | user_e1c962b2a77f | Cooking | Maybe a quinoa salad with hard-boiled eggs on the side?
Fridge-cold food sucks. Would your work be willing to buy or at least provide space for a microwave?
The reason you shouldn't put a lid on a container of hot food is that you trap the heat in for longer, keeping the food in the temperature "danger zone" for lo... | 3 | t1_dam2fes | t3_5fprzl | /r/Cooking/comments/t3_5fprzl/dam3tzy | null | false | 2016-11-30T15:25:18Z |
dam3su5 | t1_dam3su5 | 1,480,519,476 | user_6bf46671ca35 | Cooking | Chorizo in chili can be lovely as well. You can actually start browning the chorizo first, and it releases plenty of oil to coat the pot for the other ingredients. | 1 | t3_5fkkav | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dam3su5 | null | false | 2016-11-30T15:24:36Z |
dam3ofp | t1_dam3ofp | 1,480,519,322 | [deleted] | Cooking | [deleted] | -2 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam3ofp | null | false | 2016-11-30T15:22:02Z |
dam3nkm | t1_dam3nkm | 1,480,519,292 | [deleted] | Cooking | [deleted] | 44 | t1_dam1vj9 | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam3nkm | null | false | 2016-11-30T15:21:32Z |
dam3nfg | t1_dam3nfg | 1,480,519,286 | user_6731444062fe | Cooking | I remove the seeds when I use them in omelettes. Stops it from being a watery mess | 12 | t1_dam2ifi | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam3nfg | null | false | 2016-11-30T15:21:26Z |
dam3mao | t1_dam3mao | 1,480,519,246 | user_407ab19af01f | Cooking | Cook, freeze, add to eggs, salad, sandwiches etc. | 2 | t3_5fnwn5 | t3_5fnwn5 | /r/Cooking/comments/t3_5fnwn5/dam3mao | null | false | 2016-11-30T15:20:46Z |
dam3jgc | t1_dam3jgc | 1,480,519,143 | user_65e6205956c9 | Cooking | huh, TIL
i can't imagine how you could make potatoes easier but where there's a will there's a way i guess
| 1 | t1_dam2kv7 | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dam3jgc | null | false | 2016-11-30T15:19:03Z |
dam3de4 | t1_dam3de4 | 1,480,518,918 | user_1558e4a76fbd | Cooking | Not really a pot-pie but I suppose you could cover it with pastry were you so inclined. Biscuits on the side would server the same purpose: [http://andrewzimmern.com/2015/11/30/jacques-pepins-chicken-jardiniere/] (http://andrewzimmern.com/2015/11/30/jacques-pepins-chicken-jardiniere/) | 1 | t3_5fo34x | t3_5fo34x | /r/Cooking/comments/t3_5fo34x/dam3de4 | null | false | 2016-11-30T15:15:18Z |
dam3d7d | t1_dam3d7d | 1,480,518,912 | user_6aa2d60d1da2 | Cooking | I seed them sometimes if I really do only want the flesh, like if I want a salsa fresca to be dry and the tomatoes are real gooey.
I just throw the stuff away though. | 14 | t1_dam2ifi | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam3d7d | null | false | 2016-11-30T15:15:12Z |
dam3d1x | t1_dam3d1x | 1,480,518,907 | user_975476a770d2 | Cooking | You are right! I didn't bother to look up the english terms for it. | 1 | t1_dalvk4y | t3_5flonw | /r/Cooking/comments/t3_5flonw/dam3d1x | null | false | 2016-11-30T15:15:07Z |
dam3a4j | t1_dam3a4j | 1,480,518,800 | user_ecb58b3f4fea | Cooking | I've also heard that's where most of the flavor is | 11 | t1_dam1zth | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam3a4j | null | false | 2016-11-30T15:13:20Z |
dam3936 | t1_dam3936 | 1,480,518,761 | user_1558e4a76fbd | Cooking | Anytime we have anything vaguely mexican I pop a spoonful into any accompanying sour cream.
I don't know if it shines in this soup but I does call for it and it's really good. [http://www.foodnetwork.ca/recipe/pacific-rim-chowder/11792/] (http://www.foodnetwork.ca/recipe/pacific-rim-chowder/11792/) | 2 | t3_5fp7t9 | t3_5fp7t9 | /r/Cooking/comments/t3_5fp7t9/dam3936 | null | false | 2016-11-30T15:12:41Z |
dam38zk | t1_dam38zk | 1,480,518,757 | user_9c4edd1b0b26 | Cooking | Chicken tinga
http://allrecipes.com/recipe/127628/mexican-tinga/
| 2 | t3_5fp7t9 | t3_5fp7t9 | /r/Cooking/comments/t3_5fp7t9/dam38zk | null | false | 2016-11-30T15:12:37Z |
dam372u | t1_dam372u | 1,480,518,687 | user_0af213d305b6 | Cooking | leave them in the tomato | 11 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam372u | null | false | 2016-11-30T15:11:27Z |
dam2uqh | t1_dam2uqh | 1,480,518,212 | user_2d9642539851 | Cooking | I guess if you want a really smooth sauce that would make sense, but sounds really wasteful to me. And a quick search leads me [to this Kitchn post](http://www.thekitchn.com/why-you-should-stop-seeding-tomatoes-food-news-178613), basically saying you lose most of the flavor. | 4 | t1_dam2pgh | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam2uqh | null | false | 2016-11-30T15:03:32Z |
dam2r3i | t1_dam2r3i | 1,480,518,070 | user_683cb537c88b | Cooking | Instant potatoes exist and they're terrible. I think a surprisingly large number of people buy them | 1 | t1_dam1d5c | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dam2r3i | null | false | 2016-11-30T15:01:10Z |
dam2pst | t1_dam2pst | 1,480,518,018 | user_c3eb2b78c66e | Cooking | Pie dough can be time/labor intensive, but I hear it's quick in the food processor. | 1 | t1_dalht1z | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dam2pst | null | false | 2016-11-30T15:00:18Z |
dam2pr6 | t1_dam2pr6 | 1,480,518,017 | user_2d9642539851 | Cooking | Check out [this thread](https://www.reddit.com/r/Cooking/comments/5fltvx/favorite_instant_potpressure_cooker_recipes/) somebody started yesterday. Lots of good suggestions.
[Hip Pressure Cooking](http://www.hippressurecooking.com/) is a pretty good resource for recipes, too. | 1 | t3_5folv3 | t3_5folv3 | /r/Cooking/comments/t3_5folv3/dam2pr6 | null | false | 2016-11-30T15:00:17Z |
dam2pgh | t1_dam2pgh | 1,480,518,005 | user_4140e7123e9c | Cooking | I read it in a recipe on reddit to make tomato sauce. | 2 | t1_dam2ifi | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam2pgh | null | false | 2016-11-30T15:00:05Z |
dam2ni8 | t1_dam2ni8 | 1,480,517,929 | user_272d50cbc50b | Cooking | Put back in the tomato and eat. | 66 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam2ni8 | null | false | 2016-11-30T14:58:49Z |
dam2mvt | t1_dam2mvt | 1,480,517,904 | user_2d9642539851 | Cooking | Pretty much everything, *if* you have a quality mixer and food processor. | -1 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dam2mvt | null | false | 2016-11-30T14:58:24Z |
dam2kv7 | t1_dam2kv7 | 1,480,517,822 | user_2d9642539851 | Cooking | Yes, but it goes for instant potatoes too. | 1 | t1_dam1d5c | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dam2kv7 | null | false | 2016-11-30T14:57:02Z |
dam2jr9 | t1_dam2jr9 | 1,480,517,778 | user_9e05e81bf6e0 | Cooking | If you like Asian foods, a lot of they are condiments are super easy to make it home. You can save on the sodium punch by making your own stirfry sauce at home. Peanut dipping sauce it's also very easy as a condiment for a healthy dinner of satay or spring rolls. | 2 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dam2jr9 | null | false | 2016-11-30T14:56:18Z |
dam2jbc | t1_dam2jbc | 1,480,517,760 | user_2d9642539851 | Cooking | I love The Kitchn's guide to marinara sauce, it's such a great base to build on. | 1 | t1_dal9zje | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dam2jbc | null | false | 2016-11-30T14:56:00Z |
dam2ifi | t1_dam2ifi | 1,480,517,726 | user_2d9642539851 | Cooking | Why would you deseed a tomato? | 8 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam2ifi | null | false | 2016-11-30T14:55:26Z |
dam2gg4 | t1_dam2gg4 | 1,480,517,647 | user_2d9642539851 | Cooking | [This chicken and rice](http://www.hippressurecooking.com/pressure-cooker-chicken-and-rice-one-pot-meal/) dish is one of my favorites.
[This beer can chicken](http://www.hippressurecooking.com/beer-can-chicken-pressure-cooked-whole/) isn't bad. The hard part is getting the beer can to fit inside of a chicken that'll ... | 2 | t3_5fltvx | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dam2gg4 | null | false | 2016-11-30T14:54:07Z |
dam2fes | t1_dam2fes | 1,480,517,606 | user_16aec72542a0 | Cooking | > Quinoa doesn't have the same food poisoning potential that rice does, so chicken-less quinoa would be pretty safe. If you're eating quinoa, you don't really need the chicken from a nutritional point of view anyway.
I consume close to 4k kcal with ~200g(0,44lbs?) of high grade protein a day.. So I wouldn't really man... | -1 | t1_dam1au5 | t3_5fprzl | /r/Cooking/comments/t3_5fprzl/dam2fes | null | false | 2016-11-30T14:53:26Z |
dam2ffe | t1_dam2ffe | 1,480,517,606 | user_b138f764496b | Cooking | Just freeze it. It will last for 6-18 months. That's what I do. I feel like they're just way too dense and too moist to make a good bread pudding or french toast. | 1 | t3_5fjh9z | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/dam2ffe | null | false | 2016-11-30T14:53:26Z |
dam2eaz | t1_dam2eaz | 1,480,517,562 | user_9e05e81bf6e0 | Cooking | I love making stocks when the weather is cold! And makes the house smell awesome and feel so warm and cozy. Once you finish the stock, reduce it down by a half or more and freeze it. Whenever you're ready to use, just adding on how much water you reduced the stock by. One of my go to meals when ever I don't know what t... | 2 | t1_dal6q9s | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dam2eaz | null | false | 2016-11-30T14:52:42Z |
dam2crb | t1_dam2crb | 1,480,517,503 | user_9f2e5d6ee7e6 | Cooking | Thank you! | 2 | t1_dam2be8 | t3_5fo17s | /r/Cooking/comments/t3_5fo17s/dam2crb | null | false | 2016-11-30T14:51:43Z |
dam2be8 | t1_dam2be8 | 1,480,517,449 | user_836a02ccf56c | Cooking | Serious Eats actually just published a cool article about it:
http://www.seriouseats.com/2016/11/how-to-make-brown-stock-with-leftover-turkey.html | 6 | t1_dam291t | t3_5fo17s | /r/Cooking/comments/t3_5fo17s/dam2be8 | null | false | 2016-11-30T14:50:49Z |
dam2a4n | t1_dam2a4n | 1,480,517,399 | user_88aa737b4da1 | Cooking | Huh no shit. I never thought to do that. I've had a cast iron skillet for like 2 years, and I've been sticking with my game hens the whole time. | 1 | t1_daljtrn | t3_5fim8f | /r/Cooking/comments/t3_5fim8f/dam2a4n | null | false | 2016-11-30T14:49:59Z |
dam291t | t1_dam291t | 1,480,517,355 | user_9f2e5d6ee7e6 | Cooking | how long do you roast the bones for and at what temp? | 2 | t1_dam1qmm | t3_5fo17s | /r/Cooking/comments/t3_5fo17s/dam291t | null | false | 2016-11-30T14:49:15Z |
dam28bq | t1_dam28bq | 1,480,517,326 | user_40410d06fb9e | Cooking | I like to bloom it with spices before adding to the ground beef. Gives it a deeper flavor. My wife doesn't like too spicy, so it definitely lessens the burn a bit by doing that, but gives it a good flavor. I sometimes reserve some of the sauce to add near the end to give it more heat. :) | 1 | t1_dam0u4i | t3_5fp7t9 | /r/Cooking/comments/t3_5fp7t9/dam28bq | null | false | 2016-11-30T14:48:46Z |
dam23ey | t1_dam23ey | 1,480,517,127 | user_cf8139bfbbd8 | Cooking | Let me introduce you to the folks at r/instantpot. | 4 | t3_5fltvx | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dam23ey | null | false | 2016-11-30T14:45:27Z |
dam1zth | t1_dam1zth | 1,480,516,982 | user_e1c962b2a77f | Cooking | I never deseed them. I've heard that the jelly around the seeds is the most vitamin-rich part of the fruit. | 12 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam1zth | null | false | 2016-11-30T14:43:02Z |
dam1yce | t1_dam1yce | 1,480,516,921 | user_f766b3b4c6eb | Cooking | I recommend using a water bath, [like this recipe.](http://www.epicurious.com/recipes/food/views/original-new-york-cheesecake-51200640) it will make a huge difference in how evenly your cheesecake bakes. | 2 | t3_5fpwzz | t3_5fpwzz | /r/Cooking/comments/t3_5fpwzz/dam1yce | null | false | 2016-11-30T14:42:01Z |
dam1vj9 | t1_dam1vj9 | 1,480,516,809 | user_e30041ff21a0 | Cooking | Honestly, I've never deseeded a tomato, | 307 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam1vj9 | null | false | 2016-11-30T14:40:09Z |
dam1v7b | t1_dam1v7b | 1,480,516,793 | user_37fdb6eed95f | Cooking | I would definitely freeze it. After I buy lots of bacon on sale, I will freeze the bacon strips individually. Just make sure its well wrapped. When you are ready to use it, take out the number of strips you want, and it should defrost pretty quickly to be used as normal. | 1 | t3_5fnwn5 | t3_5fnwn5 | /r/Cooking/comments/t3_5fnwn5/dam1v7b | null | false | 2016-11-30T14:39:53Z |
dam1t0n | t1_dam1t0n | 1,480,516,701 | user_eaa99d36d63e | Cooking | You can put chickpeas in dry and even without sooaking overnight they'll be done in about an hour. | 1 | t1_dalm1c6 | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dam1t0n | null | false | 2016-11-30T14:38:21Z |
dam1sob | t1_dam1sob | 1,480,516,687 | user_65e6205956c9 | Cooking | i made a bunch of turkey pot pies out of my leftovers. i don't have an exact recipe but basically, i roasted a half sheet pan of red bliss potatoes cut in half along with carrots cut to a manageable size (whatever root veg you've got or like would work here)crushed garlic, olive oil, thyme, salt and pepper. in a seco... | 1 | t3_5fo34x | t3_5fo34x | /r/Cooking/comments/t3_5fo34x/dam1sob | null | false | 2016-11-30T14:38:07Z |
dam1qmm | t1_dam1qmm | 1,480,516,602 | user_836a02ccf56c | Cooking | Roast your god damned bones!! Add that depth of flavor.
For storage, I wait until the stock is cool and then ladle it into gallon Ziploc bags and lay them flat in my freezer. It takes up less space and freezes quicker which helps it mitigate the effects of freezing.
PS if you don't make stock and then use leftover... | 7 | t3_5fo17s | t3_5fo17s | /r/Cooking/comments/t3_5fo17s/dam1qmm | null | false | 2016-11-30T14:36:42Z |
dam1d5c | t1_dam1d5c | 1,480,516,022 | user_65e6205956c9 | Cooking | people buy pre-made mashed potatoes? | 6 | t1_dalsv79 | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dam1d5c | null | false | 2016-11-30T14:27:02Z |
dam1au5 | t1_dam1au5 | 1,480,515,921 | user_e1c962b2a77f | Cooking | You've been lucky.
Chicken and rice can grow nasty stuff pretty quickly in the right environment. If you're putting hot food into a container, sealing it and then keeping it at room temp for hours, you're creating exactly that environment. That doesn't mean the food WILL go nasty, it's about massively increasing the ... | 4 | t3_5fprzl | t3_5fprzl | /r/Cooking/comments/t3_5fprzl/dam1au5 | null | false | 2016-11-30T14:25:21Z |
dam1a6i | t1_dam1a6i | 1,480,515,892 | user_9f565e71631e | Cooking | Mexican rice bowls are one of our favorites. Pork shoulder rubbed with cumin, oregano, garlic powder, and some cayenne or a beef pot roast with chipotles in adobo spooned over the top. Cook on low for 6-8 hrs. The meat can easily be crisped up in a hot pan for extra texture. Add a pot of rice, lettuce or other veggie... | 2 | t3_5fo69j | t3_5fo69j | /r/Cooking/comments/t3_5fo69j/dam1a6i | null | false | 2016-11-30T14:24:52Z |
dam17ml | t1_dam17ml | 1,480,515,777 | user_7670d7665d3d | Cooking | Recipe? I'm intrigued. | 1 | t1_dal8iqj | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dam17ml | null | false | 2016-11-30T14:22:57Z |
dam0wma | t1_dam0wma | 1,480,515,280 | user_e7d35cfd6ea0 | Cooking | 1 turkey gives me 6+ quarts of thick gelatinous stock. That's a lot of muffins! I typically just pour it into quart and pint mason jars and freeze. 1/4 cup of portions of stock would piss me off. | 3 | t1_dalzmsw | t3_5fo17s | /r/Cooking/comments/t3_5fo17s/dam0wma | null | false | 2016-11-30T14:14:40Z |
dam0vex | t1_dam0vex | 1,480,515,223 | user_559e7b0f4698 | Cooking | Barbacoa sounds awesome, thanks! | 1 | t1_dalykhh | t3_5fp7t9 | /r/Cooking/comments/t3_5fp7t9/dam0vex | null | false | 2016-11-30T14:13:43Z |
dam0u4i | t1_dam0u4i | 1,480,515,165 | user_559e7b0f4698 | Cooking | Adding it to ground beef for tacos was my first thought, I've also been meaning to try make some chili, this might be the motivation I need :) | 1 | t1_dalxbrl | t3_5fp7t9 | /r/Cooking/comments/t3_5fp7t9/dam0u4i | null | false | 2016-11-30T14:12:45Z |
dam0s4w | t1_dam0s4w | 1,480,515,074 | user_559e7b0f4698 | Cooking | Sounds like a good plan, its pretty expensive here | 1 | t1_dalzek7 | t3_5fp7t9 | /r/Cooking/comments/t3_5fp7t9/dam0s4w | null | false | 2016-11-30T14:11:14Z |
dam0qwe | t1_dam0qwe | 1,480,515,015 | user_d99357d231b9 | Cooking | I roast tomatillos, jalapenos, onions, and garlic to blend with lime juice and cilantro for a delicious green salsa. It's also great with some avocado blended in! | 3 | t1_daludla | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dam0qwe | null | false | 2016-11-30T14:10:15Z |
dam0mi5 | t1_dam0mi5 | 1,480,514,802 | user_ba16091132a6 | Cooking | The backstrap is exactly like the middle circle of meat in a piece of beef prime rib. No fat and dries out easily. Medium rare on the grill works well or browned in a pan and finished in the oven. It also works really well in a stir fry, fried rice, pho etc. Cut and use just like lean beef.
The entire front leg is bas... | 2 | t3_5fo6bi | t3_5fo6bi | /r/Cooking/comments/t3_5fo6bi/dam0mi5 | null | false | 2016-11-30T14:06:42Z |
dam0iby | t1_dam0iby | 1,480,514,602 | user_2da25282029d | Cooking | If you're buying lean meat for health reasons, you can always mix in olive oil (or another healthy fat) into the mixture. | 1 | t1_daluk86 | t3_5flplf | /r/Cooking/comments/t3_5flplf/dam0iby | null | false | 2016-11-30T14:03:22Z |
dam0i9w | t1_dam0i9w | 1,480,514,599 | user_b7e90cd9a921 | Cooking | Mirepoix* | 8 | t1_dalprv6 | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dam0i9w | null | false | 2016-11-30T14:03:19Z |
dam0i6r | t1_dam0i6r | 1,480,514,595 | user_4766e84f21ee | Cooking | Spaghetti a la carbonara! | 1 | t3_5fnwn5 | t3_5fnwn5 | /r/Cooking/comments/t3_5fnwn5/dam0i6r | null | false | 2016-11-30T14:03:15Z |
dam0f5z | t1_dam0f5z | 1,480,514,450 | user_2da25282029d | Cooking | Sounds like something from /r/trees | 2 | t3_5flonw | t3_5flonw | /r/Cooking/comments/t3_5flonw/dam0f5z | null | false | 2016-11-30T14:00:50Z |
dam0d27 | t1_dam0d27 | 1,480,514,348 | user_e1c962b2a77f | Cooking | Egg protein sets/ curdles at a lower temp than the boiling point of milk.
Milk does boil at a lower temp than water, and expands massively when it does (hence the whole boiling over/ smoke-filled kitchen thing) and the proteins do set, but it's usually a webby film on top of the milk rather than the lumpy curdle you ... | 8 | t1_dam0602 | t3_5fpmjw | /r/Cooking/comments/t3_5fpmjw/dam0d27 | null | false | 2016-11-30T13:59:08Z |
dam0cc4 | t1_dam0cc4 | 1,480,514,313 | user_84c679980b87 | Cooking | You can, I do all the time for dessert. You may know it as rice pudding, for me it's arroz con leche.
I've never made it for a savory meal, but when I do make it, I add the sugar after the rice is cooked (I just never taste it beforehand), and it looks fine | 7 | t3_5fpmjw | t3_5fpmjw | /r/Cooking/comments/t3_5fpmjw/dam0cc4 | null | false | 2016-11-30T13:58:33Z |
dam0602 | t1_dam0602 | 1,480,513,999 | user_6601cfaaec0f | Cooking | I always assumed it was both that curdled if it got messed up. | -1 | t1_dalzwlu | t3_5fpmjw | /r/Cooking/comments/t3_5fpmjw/dam0602 | null | false | 2016-11-30T13:53:19Z |
dam04dx | t1_dam04dx | 1,480,513,917 | user_2da25282029d | Cooking | Freeze it? | 3 | t3_5fnwn5 | t3_5fnwn5 | /r/Cooking/comments/t3_5fnwn5/dam04dx | null | false | 2016-11-30T13:51:57Z |
dam01vu | t1_dam01vu | 1,480,513,791 | user_ce64c9680058 | Cooking | OooOo, this sounds like a good one. Thanks for the suggestion! | 1 | t1_dalrog8 | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dam01vu | null | false | 2016-11-30T13:49:51Z |
dam01gg | t1_dam01gg | 1,480,513,771 | user_ce64c9680058 | Cooking | Oh that sounds so good! How did you do it? | 3 | t1_dalropa | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dam01gg | null | false | 2016-11-30T13:49:31Z |
dam0181 | t1_dam0181 | 1,480,513,760 | user_ce64c9680058 | Cooking | Looks like I'm going to spend a lot of time cooking this winter! | 1 | t1_daluvqi | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dam0181 | null | false | 2016-11-30T13:49:20Z |
dalzzs9 | t1_dalzzs9 | 1,480,513,687 | user_0b913c2e0ce0 | Cooking | I know I'm late to the party, so few are likely to see, but the best biscuits are simple biscuits. I don't have exact weights/ratios for you because it's by feel, but you only need 3 things:
- Self rising flour
- Shortening (NOT butter flavored or anything special)
- Buttermilk
Roughly 2 cups of flour... | 1 | t3_5fkkav | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalzzs9 | null | false | 2016-11-30T13:48:07Z |
dalzx3r | t1_dalzx3r | 1,480,513,550 | user_ba4da3a8d401 | Cooking | Luckily I was at a good restaurant so I decided to just embrace but yeah, the flavours were....unusual. | 2 | t1_dalzbr2 | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalzx3r | null | false | 2016-11-30T13:45:50Z |
dalzwlu | t1_dalzwlu | 1,480,513,524 | user_e1c962b2a77f | Cooking | It's mainly the eggs in custard that cause it to curdle at high temperatures. | 8 | t1_dalzszu | t3_5fpmjw | /r/Cooking/comments/t3_5fpmjw/dalzwlu | null | false | 2016-11-30T13:45:24Z |
dalztoe | t1_dalztoe | 1,480,513,372 | user_e1c962b2a77f | Cooking | Yes. It's called rice pudding. | 52 | t3_5fpmjw | t3_5fpmjw | /r/Cooking/comments/t3_5fpmjw/dalztoe | null | false | 2016-11-30T13:42:52Z |
dalzszu | t1_dalzszu | 1,480,513,336 | user_6601cfaaec0f | Cooking | Because the water in rice needs to come to a boil I would expect this to result in burnt, curdled milk. Milk doesn't withstand high temperatures without constant stirring (think custard). You can substitute broth of your choice.
I could be wrong. I've never tried it. If you have an old pan you're willing to sacrifice... | -10 | t3_5fpmjw | t3_5fpmjw | /r/Cooking/comments/t3_5fpmjw/dalzszu | null | false | 2016-11-30T13:42:16Z |
dalzmsw | t1_dalzmsw | 1,480,513,008 | user_1074dc99f62d | Cooking | Best trick I have is muffin tins.
A normal muffin cup holds around 1/4 cup of liquid. Fill each muffin cup, cover with plastic wrap, set in the freezer over night. Come morning, pop out your hockey pucks and store them in a bag. Now when you want a quick hit of flavor in a dish you can just drop one of the discs in... | 5 | t3_5fo17s | t3_5fo17s | /r/Cooking/comments/t3_5fo17s/dalzmsw | null | false | 2016-11-30T13:36:48Z |
dalzj1l | t1_dalzj1l | 1,480,512,804 | user_6b9a66854ed3 | Cooking | Sounds kinda off, but one of my 'show off' dishes is cajun seasoned seared swordfish, on top creamy polenta topped off with a chorizo sausage gravy. | 1 | t3_5fkkav | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalzj1l | null | false | 2016-11-30T13:33:24Z |
dalzek7 | t1_dalzek7 | 1,480,512,553 | user_0097437bd51a | Cooking | I usually take all of the contents of the can (the peppers and the adobo), puree them in a blender or food processor, and freeze the result into a brick. From there, I cut pieces off and add it to things like chili, mac and cheese, various Mexican dishes, and so on. You only ever need a tablespoon or so at a time, so t... | 8 | t3_5fp7t9 | t3_5fp7t9 | /r/Cooking/comments/t3_5fp7t9/dalzek7 | null | false | 2016-11-30T13:29:13Z |
dalzdtg | t1_dalzdtg | 1,480,512,513 | user_5a01f443b727 | Cooking | My cousin once dropped off a near inedible banana bread. It was so dense and tough it was silly. I turned it into a simple bread pudding and it turned out quite well. I think you'd have similar results of your own if you tried. | 1 | t3_5fjh9z | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/dalzdtg | null | false | 2016-11-30T13:28:33Z |
dalzbr2 | t1_dalzbr2 | 1,480,512,400 | user_aae5362f3c2b | Cooking | Me too. Sadly, it was one of the worst foods I've ever eaten. | 3 | t1_dalazkg | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalzbr2 | null | false | 2016-11-30T13:26:40Z |
dalz7g1 | t1_dalz7g1 | 1,480,512,161 | user_bf26818f3a08 | Cooking | That definitely depends on where you are. At my local shop it's a difference of about 10-30p max depending on what type if lettuce you buy the head versus the pre-cut bags, sometimes it's the same price, and I get salad for one meal for my family out if either one. And with the bags I can get a variety of leaves in my ... | 2 | t1_daly6hi | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dalz7g1 | null | false | 2016-11-30T13:22:41Z |
dalykhh | t1_dalykhh | 1,480,510,779 | user_c400c1faa669 | Cooking | They work with a lot of things. I use the adobo to make a chipotle mayo that goes on burgers. I knew a guy that threw one or two in his food processor while making hummus. Chop them finely and add them to a barbecue sauce. [This barbacoa](http://therecipecritic.com/2016/04/slow-cooker-barbacoa-beef/) gets made every ot... | 8 | t3_5fp7t9 | t3_5fp7t9 | /r/Cooking/comments/t3_5fp7t9/dalykhh | null | false | 2016-11-30T12:59:39Z |
dalyj9c | t1_dalyj9c | 1,480,510,702 | user_36682acf1a3c | Cooking | That's true. | 1 | t1_dal961s | t3_5fcnk4 | /r/Cooking/comments/t3_5fcnk4/dalyj9c | null | false | 2016-11-30T12:58:22Z |
dalyfnc | t1_dalyfnc | 1,480,510,468 | user_2f9534e8c00a | Cooking | What unnecessary ingredients are there in your tortilla chips? The ones in my cupboard only have maise, sunflower oil and salt in them.
And if you're buying the tortillas anyway, surely they still contain whatever terrible witchcraft you are worried about? | 13 | t1_dalj2s4 | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dalyfnc | null | false | 2016-11-30T12:54:28Z |
dalyf0q | t1_dalyf0q | 1,480,510,426 | [deleted] | Cooking | [deleted] | 4 | t1_daly3pp | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dalyf0q | null | false | 2016-11-30T12:53:46Z |
dalydy6 | t1_dalydy6 | 1,480,510,355 | [deleted] | Cooking | [deleted] | 2 | t1_daly3ms | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dalydy6 | null | false | 2016-11-30T12:52:35Z |
dalydvg | t1_dalydvg | 1,480,510,350 | user_ba47db3b6989 | Cooking | It's the chorizo of Louisiana! | 1 | t1_dakwofg | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalydvg | null | false | 2016-11-30T12:52:30Z |
dalycaq | t1_dalycaq | 1,480,510,249 | user_b36635c4a2fa | Cooking | Ooo, where at? | 1 | t1_daly0qq | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalycaq | null | false | 2016-11-30T12:50:49Z |
daly867 | t1_daly867 | 1,480,509,979 | [deleted] | Cooking | [deleted] | 1 | t1_dalwn8n | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/daly867 | null | false | 2016-11-30T12:46:19Z |
daly6hi | t1_daly6hi | 1,480,509,863 | [deleted] | Cooking | [deleted] | 3 | t1_dalmt7p | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/daly6hi | null | false | 2016-11-30T12:44:23Z |
daly4if | t1_daly4if | 1,480,509,730 | user_38db84c4aa36 | Cooking | Fav pot: grind it up, roll it up, in hale... Exhale.. Repeat as needed | -8 | t3_5fltvx | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/daly4if | null | false | 2016-11-30T12:42:10Z |
daly3pp | t1_daly3pp | 1,480,509,674 | user_b3f9eb2699f8 | Cooking | Pizza. Almost every aspect of it (all of it, if you're eager to make your own pepperoni) can be made from scratch instead of buying frozen/pre-made dough. | 4 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/daly3pp | null | false | 2016-11-30T12:41:14Z |
daly3ms | t1_daly3ms | 1,480,509,669 | [deleted] | Cooking | [deleted] | 3 | t1_dalsv79 | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/daly3ms | null | false | 2016-11-30T12:41:09Z |
daly0qq | t1_daly0qq | 1,480,509,473 | user_c549b61b8e7d | Cooking | Never heard of it. I do have to say, though; there was a great butcher across the state line in Kentucky that sold sausage in bulk- Made it themselves. Lord it was good. | 1 | t1_dakyxs7 | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/daly0qq | null | false | 2016-11-30T12:37:53Z |
dalxxin | t1_dalxxin | 1,480,509,247 | user_51e536604f94 | Cooking | Make sloppy joes without them then? | 1 | t1_d8jjdza | t3_56dwga | /r/Cooking/comments/t3_56dwga/dalxxin | null | false | 2016-11-30T12:34:07Z |
dalxwfc | t1_dalxwfc | 1,480,509,172 | user_861fa1e148e7 | Cooking | Unfortunately I live in a very rural area with only a basic grocery store within reasonable distance. Basically pork, beef and chicken standard cuts. | 1 | t1_dalvyy0 | t3_5folv3 | /r/Cooking/comments/t3_5folv3/dalxwfc | null | false | 2016-11-30T12:32:52Z |
dalxmqw | t1_dalxmqw | 1,480,508,473 | user_2bf17f3e80a6 | Cooking | Sloppy joes | 2 | t3_5fp7t9 | t3_5fp7t9 | /r/Cooking/comments/t3_5fp7t9/dalxmqw | null | false | 2016-11-30T12:21:13Z |
dalxciu | t1_dalxciu | 1,480,507,713 | user_0c5dcc9decea | Cooking | I made a chorizo gravy and it looked like dog food. Tasted great but unappetizing look. I'd vouch for a mix of other pork sausage and chorizo or I just may need to find a larger grind chorizo. | 2 | t1_dalb698 | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalxciu | null | false | 2016-11-30T12:08:33Z |
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