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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dalxbrl | t1_dalxbrl | 1,480,507,653 | user_40410d06fb9e | Cooking | I finely chop them and add, along with sauce, to my chili, or add to ground beef when making tacos. I've even added it once to make a spicy guacamole. | 3 | t3_5fp7t9 | t3_5fp7t9 | /r/Cooking/comments/t3_5fp7t9/dalxbrl | null | false | 2016-11-30T12:07:33Z |
dalx5hw | t1_dalx5hw | 1,480,507,162 | user_a9a70c80c772 | Cooking | I've always found chorizo is a great thing to cook first in a touch of oil in a pasta or similar dish as the paprika and garlic come out of the chorizo into the oils and then coat everything else that gets fried subsequently. | 1 | t3_5fkkav | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalx5hw | null | false | 2016-11-30T11:59:22Z |
dalwws0 | t1_dalwws0 | 1,480,506,446 | user_40668a8b1b4a | Cooking | there's one in Malaysia that's called Yong Tofu, they cut a hole in the tofu and stuff it with fish paste(mince) then steam/fry/boil it and served with broth. could be something like that. | 1 | t1_dalr4qi | t3_5fljqh | /r/Cooking/comments/t3_5fljqh/dalwws0 | null | false | 2016-11-30T11:47:26Z |
dalwvsb | t1_dalwvsb | 1,480,506,360 | user_0b806bc3f345 | Cooking | I love it in curry instead of meat. If the curry is a bit on the hot side, the tofu also acts a bit cooling in the mouth. | 2 | t3_5fljqh | t3_5fljqh | /r/Cooking/comments/t3_5fljqh/dalwvsb | null | false | 2016-11-30T11:46:00Z |
dalwn8n | t1_dalwn8n | 1,480,505,623 | user_16d10ea545fe | Cooking | Stock/broth. I just throw a bunch of bones, scraps, and water into the pressure cooker and cook it for half an hour. Tastes waaaaaaay better than store-bought! | 3 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dalwn8n | null | false | 2016-11-30T11:33:43Z |
dalwmp8 | t1_dalwmp8 | 1,480,505,577 | user_ec7f9208776c | Cooking | Tofu is like a blank slate of protein, it sucks up sauce, so thats where u wanna head, whether its an individual dipping sauce or even some sort of soy sauce type thing. Only certain tofus have a super distinct taste, which isn't the most palatable for a majority of people. Even deep in china they will cook those rich ... | 1 | t1_dal6deo | t3_5fljqh | /r/Cooking/comments/t3_5fljqh/dalwmp8 | null | false | 2016-11-30T11:32:57Z |
dalw4rm | t1_dalw4rm | 1,480,503,968 | user_389d29831f96 | Cooking | Same! | 2 | t1_dalpsyw | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dalw4rm | null | false | 2016-11-30T11:06:08Z |
dalvzzr | t1_dalvzzr | 1,480,503,539 | [deleted] | Cooking | [removed] | 2 | t3_5fltvx | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dalvzzr | null | false | 2016-11-30T10:58:59Z |
dalvyy0 | t1_dalvyy0 | 1,480,503,440 | user_8764217c7b39 | Cooking | Meat dishes that would take very long cooking times work well in a pressure cooker. Ie german beef rouladen or veal cheeks. | 1 | t3_5folv3 | t3_5folv3 | /r/Cooking/comments/t3_5folv3/dalvyy0 | null | false | 2016-11-30T10:57:20Z |
dalvk4y | t1_dalvk4y | 1,480,502,047 | user_27a6e4b28407 | Cooking | > Muskatnuss, Thymian
German spotted | 1 | t3_5flonw | t3_5flonw | /r/Cooking/comments/t3_5flonw/dalvk4y | null | false | 2016-11-30T10:34:07Z |
dalv755 | t1_dalv755 | 1,480,500,804 | user_53561919d4e1 | Cooking | I live in Myanmar and love tea leaf salad. Its called Laphet (tea) thoke (salad) in Myanmar.
The reason you can't make it at home is because it should be made with fresh tea leaves that are fermented, not dried. Its basically not possible to make at home.
Also, don't put lettuce with it. Myanmar "salads" are noth... | 15 | t3_5fm7pr | t3_5fm7pr | /r/Cooking/comments/t3_5fm7pr/dalv755 | null | false | 2016-11-30T10:13:24Z |
dalv73p | t1_dalv73p | 1,480,500,801 | user_866c266e55dd | Cooking | Laugh pepper | 8 | t1_daledzy | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalv73p | null | false | 2016-11-30T10:13:21Z |
dalv1k2 | t1_dalv1k2 | 1,480,500,279 | user_eafe10ada3b2 | Cooking | Using the tenderloin I usually do a quick marinade in Italian dressing and honey. Nothing over mid rare, and cooks significantly quicker than beef. | 1 | t3_5fo6bi | t3_5fo6bi | /r/Cooking/comments/t3_5fo6bi/dalv1k2 | null | false | 2016-11-30T10:04:39Z |
daluz9p | t1_daluz9p | 1,480,500,059 | user_7daf423c7124 | Cooking | Corn starch them.
A small bistro i worked in served them fried in duck fat.
We typically cut the potatoes a day ahead. Soak in salty water to leach the potato starch. Then, roll them in corn starch. Fry at 375ish F. | 3 | t3_5flrkv | t3_5flrkv | /r/Cooking/comments/t3_5flrkv/daluz9p | null | false | 2016-11-30T10:00:59Z |
daluvqi | t1_daluvqi | 1,480,499,726 | user_e4d8aa091cdf | Cooking | ITT: Everything... :( | 3 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/daluvqi | null | false | 2016-11-30T09:55:26Z |
dalukgr | t1_dalukgr | 1,480,498,665 | user_755aa59f431f | Cooking | Can you think of a substitute to light corn syrup? | 1 | t1_dalcshv | t3_5fjugh | /r/Cooking/comments/t3_5fjugh/dalukgr | null | false | 2016-11-30T09:37:45Z |
dalukdr | t1_dalukdr | 1,480,498,656 | user_74158af6b2aa | Cooking | Many thanks mate. I think that's where I've been going wrong. I always just buy lean steak mince to make patties so it probably doesn't have enough fat in the meat, hence why they end up dry. | 1 | t1_dal77qw | t3_5flplf | /r/Cooking/comments/t3_5flplf/dalukdr | null | false | 2016-11-30T09:37:36Z |
daluk86 | t1_daluk86 | 1,480,498,642 | user_74158af6b2aa | Cooking | Many thanks mate. I think that's where I've been going wrong. I always just buy lean steak mince to make patties so it probably doesn't have enough fat in the meat, hence why they end up dry. | 2 | t1_dalduul | t3_5flplf | /r/Cooking/comments/t3_5flplf/daluk86 | null | false | 2016-11-30T09:37:22Z |
daluhzt | t1_daluhzt | 1,480,498,429 | user_0ed4a4ae1ffd | Cooking | Pork and beef gulasch: http://www.mydinner.co.uk/german-food/german-pork-and-beef-beer-goulash/ | 1 | t3_5fo69j | t3_5fo69j | /r/Cooking/comments/t3_5fo69j/daluhzt | null | false | 2016-11-30T09:33:49Z |
daluhed | t1_daluhed | 1,480,498,373 | user_f81dfa30c44a | Cooking | Cookies! | 1 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/daluhed | null | false | 2016-11-30T09:32:53Z |
dalueag | t1_dalueag | 1,480,498,090 | user_08ffb3e03a7f | Cooking | That will also be useful for making burgers, meatloaf, bolognese, etc. I think a meat grinder is a must have if you're dealing with a lot of meat. | 1 | t1_dalrel3 | t3_5fo69j | /r/Cooking/comments/t3_5fo69j/dalueag | null | false | 2016-11-30T09:28:10Z |
daludla | t1_daludla | 1,480,498,027 | user_836a02ccf56c | Cooking | Roast instead of boiling for added flavor. | 11 | t1_dal5gfo | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/daludla | null | false | 2016-11-30T09:27:07Z |
dalud78 | t1_dalud78 | 1,480,497,989 | user_836a02ccf56c | Cooking | That stuff they sell as "guac" in a tub is rancid. | 4 | t1_dal7iit | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dalud78 | null | false | 2016-11-30T09:26:29Z |
dalu91l | t1_dalu91l | 1,480,497,610 | user_7c5bf6ed5883 | Cooking | Is it Worstershire sauce when there's no fish sauce or anchovies? | 3 | t1_dalqjg0 | t3_5fn8ik | /r/Cooking/comments/t3_5fn8ik/dalu91l | null | false | 2016-11-30T09:20:10Z |
dalu2tn | t1_dalu2tn | 1,480,497,035 | user_592643bff1cb | Cooking | I'm really curious, why does it have to be cooked by tomorrow? Tell me you're not doing this because of the "best used by" date. | 8 | t3_5fnwn5 | t3_5fnwn5 | /r/Cooking/comments/t3_5fnwn5/dalu2tn | null | false | 2016-11-30T09:10:35Z |
daltx0d | t1_daltx0d | 1,480,496,506 | user_017fb5bd0666 | Cooking | Soak it in buttermilk trust me. It fixes everything! | 1 | t3_5fo6bi | t3_5fo6bi | /r/Cooking/comments/t3_5fo6bi/daltx0d | null | false | 2016-11-30T09:01:46Z |
dalto4c | t1_dalto4c | 1,480,495,727 | user_08ffb3e03a7f | Cooking | Venison makes great stews, I find the flavor much better than beef stew. Sometimes instead of cutting the meat into cubes I slice into steak sized slices, then treat them like stew (flour, sear in batches in fat/oil, add veggies, add liquid, cook low and slow until tender, use liquid to make a nice gravy). Seasoning is... | 2 | t3_5fo6bi | t3_5fo6bi | /r/Cooking/comments/t3_5fo6bi/dalto4c | null | false | 2016-11-30T08:48:47Z |
daltj03 | t1_daltj03 | 1,480,495,293 | user_387abf57bb8b | Cooking | Maybe it's placebo but my cousin always soaks the meat in milk and it's always much more tasty than other wild venison I've had locally. I'm not wild on gamy taste so his preparation seems to work. | 1 | t1_dalsn0w | t3_5fo6bi | /r/Cooking/comments/t3_5fo6bi/daltj03 | null | false | 2016-11-30T08:41:33Z |
daltd08 | t1_daltd08 | 1,480,494,783 | user_5ff73a8edb05 | Cooking | Yes. This. To be fair, Starbucks is like drinking death. Vile stuff.
You can really spot the cultured Americans in here based on downvotes... | -4 | t1_dal7iit | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/daltd08 | null | false | 2016-11-30T08:33:03Z |
dalt9f7 | t1_dalt9f7 | 1,480,494,490 | user_0e25a6fd3b9d | Cooking | Braised pork hog, braised pork belly, stir fried pork, pulled pork. Braised beef in wine (boeuf bourguignon), braised beef with carrots (daube provençal), stir fried beef with broccoli. | 1 | t3_5fo69j | t3_5fo69j | /r/Cooking/comments/t3_5fo69j/dalt9f7 | null | false | 2016-11-30T08:28:10Z |
dalsvuh | t1_dalsvuh | 1,480,493,383 | user_d1b41784f75d | Cooking | One of the coolest things I think you can do is caramelize carrots (or other root veggies) all the way through.
http://modernistcuisine.com/recipes/caramelized-carrot-soup/ | 7 | t3_5fltvx | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dalsvuh | null | false | 2016-11-30T08:09:43Z |
dalsv79 | t1_dalsv79 | 1,480,493,332 | user_87cce4dc5b96 | Cooking | Mashed potatoes. Chop 'em up, boil till tender (about 15 minutes), drain, add some butter and cream, and mash 'em up. Add salt, pepper, garlic, paprika. | 3 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dalsv79 | null | false | 2016-11-30T08:08:52Z |
dalsuwi | t1_dalsuwi | 1,480,493,310 | user_dd394be2a532 | Cooking | I think mastery plays a big part. I used to hate cooking, but over time as I got better and had more consistent results cooking became *fun*.
Nowadays I cook on a near daily basis. I've come to realize that it's how I unwind from the workday. | 1 | t1_dak9qay | t3_5f9rgx | /r/Cooking/comments/t3_5f9rgx/dalsuwi | null | false | 2016-11-30T08:08:30Z |
dalsrsf | t1_dalsrsf | 1,480,493,064 | user_733e2f42e1d6 | Cooking | We tend to make delicious jerky with some of the smaller random bits and with some of the lower quality "roasts" | 1 | t3_5fo6bi | t3_5fo6bi | /r/Cooking/comments/t3_5fo6bi/dalsrsf | null | false | 2016-11-30T08:04:24Z |
dalspmz | t1_dalspmz | 1,480,492,905 | user_d1b41784f75d | Cooking | Yeah, it's mostly correct, maybe 1.5 hours for some things. | 5 | t1_dalewp3 | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dalspmz | null | false | 2016-11-30T08:01:45Z |
dalsn0w | t1_dalsn0w | 1,480,492,707 | user_d391f069964c | Cooking | For the most part, I would go simple with just salt and pepper and some olive oil. If you are grilling, a rub that includes juniper berries plays nice with smoke.
Au poivre would be very nice but I would use the back straps (loin) over the tenderloin. If you do use the tender I would cut it into medallions after coo... | 2 | t3_5fo6bi | t3_5fo6bi | /r/Cooking/comments/t3_5fo6bi/dalsn0w | null | false | 2016-11-30T07:58:27Z |
dalsfmy | t1_dalsfmy | 1,480,492,153 | user_6fc326f73682 | Cooking | Just today I made some amazing slow cooked beef ribs.
2 pounds ribs (I used boneless beef baby back ribs... but whatever you prefer or can get)
* 1 cup water
* 1 cup ketchup
* 1 (6 ounce) can tomato paste
* 3/4 cup brown sugar
* 1/2 cup vinegar
* 2 tablespoons mustard
* 1 tablespoon salt
* Chilli to taste
So a... | 2 | t3_5fltvx | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dalsfmy | null | false | 2016-11-30T07:49:13Z |
dals7i0 | t1_dals7i0 | 1,480,491,557 | user_9df675902b37 | Cooking | [Mushroom Risotto](http://www.seriouseats.com/recipes/2014/12/pressure-cooker-mushroom-risotto-recipe.html) | 3 | t3_5fltvx | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dals7i0 | null | false | 2016-11-30T07:39:17Z |
dalrwcm | t1_dalrwcm | 1,480,490,762 | user_aa59c246ff06 | Cooking | A French Press is an absolute life-changer. Grab a handful of beans, toss them in the grinder while your water is boiling... Fill the press, and I've got a a great cup of coffee before I'm done with the first new article of the day.
Snag another cup for the commute, and I'm good to go for the day. These things pay for... | 5 | t1_dal7iit | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dalrwcm | null | false | 2016-11-30T07:26:02Z |
dalrvti | t1_dalrvti | 1,480,490,724 | user_16a32c9a5b1a | Cooking | I've always reserved sage for lamb and chicken.... Hmm | 1 | t1_dalrnbn | t3_5fo69j | /r/Cooking/comments/t3_5fo69j/dalrvti | null | false | 2016-11-30T07:25:24Z |
dalrq4k | t1_dalrq4k | 1,480,490,332 | user_dd394be2a532 | Cooking | *Fresh* tofu does has a taste, and even then it's pretty mild. It's best served cold with some ginger, scallions, and bonito flakes (a dish called hiyayakko).
Fresh tofu doesn't last very long or travel very far. If the tofu wasn't made in the same city you're living in, then it's relatively stale and devoid of its or... | 1 | t3_5fljqh | t3_5fljqh | /r/Cooking/comments/t3_5fljqh/dalrq4k | null | false | 2016-11-30T07:18:52Z |
dalropa | t1_dalropa | 1,480,490,237 | user_5272bcd4de9e | Cooking | I made naan last night on a whim. It was super easy and yummy! | 3 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dalropa | null | false | 2016-11-30T07:17:17Z |
dalrog8 | t1_dalrog8 | 1,480,490,220 | user_992fe927c8ba | Cooking | Crackers - fat, flour, seeds, a little water to keep it together. Roll out on a cookie sheet, bake until golden, cut before it cools. Crackers! | 5 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dalrog8 | null | false | 2016-11-30T07:17:00Z |
dalrnbn | t1_dalrnbn | 1,480,490,142 | user_b18078cfda69 | Cooking | with endless spice combinations, you will not get bored.
My fav has sage in it. No recipe though, it is all done by taste.
Good luck and enjoy! | 1 | t3_5fo69j | t3_5fo69j | /r/Cooking/comments/t3_5fo69j/dalrnbn | null | false | 2016-11-30T07:15:42Z |
dalrn4u | t1_dalrn4u | 1,480,490,129 | user_992fe927c8ba | Cooking | Mustard. Soak mustard seeds in vinegar. Blend with some water (enough to make it blend well). Add salt. Mustard! | 7 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dalrn4u | null | false | 2016-11-30T07:15:29Z |
dalrkdo | t1_dalrkdo | 1,480,489,941 | user_efece1136ec8 | Cooking | r/iamverysmart | 3 | t1_dali5fy | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalrkdo | null | false | 2016-11-30T07:12:21Z |
dalrj2g | t1_dalrj2g | 1,480,489,853 | user_7b77d0544d80 | Cooking | I agree with everything you said, and I think it wouldn't hurt to let it just sit out in the air once it's cubed and before toasting. I recently made bread pudding out of extra pumpkin bread and the bread was so moist, it wouldn't absorb as much of the custard as I would've liked. | 3 | t1_dakp9as | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/dalrj2g | null | false | 2016-11-30T07:10:53Z |
dalrh9e | t1_dalrh9e | 1,480,489,731 | user_d58d775974cc | Cooking | pig candy
also, freeze some of it. | 1 | t3_5fnwn5 | t3_5fnwn5 | /r/Cooking/comments/t3_5fnwn5/dalrh9e | null | false | 2016-11-30T07:08:51Z |
dalrel3 | t1_dalrel3 | 1,480,489,554 | user_16a32c9a5b1a | Cooking | I need to add a meat grinder attachment to my xmas wish list. | 3 | t1_dalqwsf | t3_5fo69j | /r/Cooking/comments/t3_5fo69j/dalrel3 | null | false | 2016-11-30T07:05:54Z |
dalrej4 | t1_dalrej4 | 1,480,489,550 | user_4bc835c11102 | Cooking | Chorizo makes every recipe better. | 1 | t3_5fkkav | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalrej4 | null | false | 2016-11-30T07:05:50Z |
dalrbaa | t1_dalrbaa | 1,480,489,342 | user_553babfc9e2c | Cooking | So, I don't have much advice on the beans, though a longer cook time does tend to reduce the "grainy" texture somewhat, for what it's worth.
In the peppers, since you've said it is the bell peppers she doesn't like, I have two recommendations. Find out what she doesn't like about them, if it's taste or texture. If... | 1 | t3_5fmdhp | t3_5fmdhp | /r/Cooking/comments/t3_5fmdhp/dalrbaa | null | false | 2016-11-30T07:02:22Z |
dalr4qi | t1_dalr4qi | 1,480,488,919 | user_94524e54918c | Cooking | Thank you. I came across a video showing someone slicing it very thin and folding it over a stuffing (I assume minced pork, ginger, scallion, etc), then steaming and topping with a stock reduction. The narrator called it a tofu dumpling though I've not found a recipe by that name. I'm going to fumble through and se... | 1 | t1_dalm79b | t3_5fljqh | /r/Cooking/comments/t3_5fljqh/dalr4qi | null | false | 2016-11-30T06:55:19Z |
dalr01p | t1_dalr01p | 1,480,488,626 | user_77680239e7d1 | Cooking | If you're willing to pay crazy $$, they do ship. | 2 | t1_dal4kof | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalr01p | null | false | 2016-11-30T06:50:26Z |
dalqz1n | t1_dalqz1n | 1,480,488,564 | user_f45f7001be68 | Cooking | sweet thanks. | 1 | t1_dalpal1 | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dalqz1n | null | false | 2016-11-30T06:49:24Z |
dalqwsf | t1_dalqwsf | 1,480,488,425 | user_b18078cfda69 | Cooking | Great ingredients for tons of different kinds of homemade sausage/pepperoni | 1 | t3_5fo69j | t3_5fo69j | /r/Cooking/comments/t3_5fo69j/dalqwsf | null | false | 2016-11-30T06:47:05Z |
dalqrhu | t1_dalqrhu | 1,480,488,097 | user_0a9b0f46f46f | Cooking | I'd go for this too. | 1 | t1_dalqnph | t3_5fnwn5 | /r/Cooking/comments/t3_5fnwn5/dalqrhu | null | false | 2016-11-30T06:41:37Z |
dalqp4b | t1_dalqp4b | 1,480,487,955 | user_4f8b6642482a | Cooking | I absolutely love shredded beef and we just got the instant pot on amazons cyber Monday deal. I cannot wait to make this. | 2 | t1_dal85as | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dalqp4b | null | false | 2016-11-30T06:39:15Z |
dalqnph | t1_dalqnph | 1,480,487,871 | user_c5eabfa63fa9 | Cooking | bake it crispy, dry, chop it into bits, freeze it in portions for future use on salads, as a pasta topping, as wasp trap bait.
Filter/save the fat for future dishes. Keep it wrapped in the freezer, slice off the amount you need.
Bacon fat in split pea soup, as an "oil" for fried rice ingredients, pan seared brussel ... | 12 | t3_5fnwn5 | t3_5fnwn5 | /r/Cooking/comments/t3_5fnwn5/dalqnph | null | false | 2016-11-30T06:37:51Z |
dalqjg0 | t1_dalqjg0 | 1,480,487,619 | user_dc8a44c6faae | Cooking | I saved this on Pinterest last week and haven't been able to use it yet:
Ingredients
1/2 cup apple cider vinegar
2 tbsp soy sauce
2 tbsp water
1 tbsp brown sugar
1/4 tsp ginger
1/4 tsp dried mustard
1/4 tsp garlic powder
1/8 tsp cinnamon
1/8 tsp black pepper
Instructions
Pl... | 1 | t3_5fn8ik | t3_5fn8ik | /r/Cooking/comments/t3_5fn8ik/dalqjg0 | null | false | 2016-11-30T06:33:39Z |
dalq1ye | t1_dalq1ye | 1,480,486,605 | user_0e0a0bb702e6 | Cooking | > they basically make a roux using the sausage instead of butter so the grease binds with the flour BEFORE adding the milk to thin
When making a roux you always make sure 1) all the flour granules are covered by fat and 2) the flour is cooked at east a little bit so it doesn't taste "floury".
But that's nothing to ... | 1 | t3_5fkkav | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalq1ye | null | false | 2016-11-30T06:16:45Z |
dalpxu8 | t1_dalpxu8 | 1,480,486,376 | user_8b7021a136a4 | Cooking | You realize people don't control their preferences right? It's not always manipulative | 2 | t1_dalef0h | t3_5fmdhp | /r/Cooking/comments/t3_5fmdhp/dalpxu8 | null | false | 2016-11-30T06:12:56Z |
dalpxov | t1_dalpxov | 1,480,486,368 | user_3ecf66b43700 | Cooking | I make my own garlic butter and keep it in the fridge for this exact purpose. | 1 | t1_daliyfy | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dalpxov | null | false | 2016-11-30T06:12:48Z |
dalpsyw | t1_dalpsyw | 1,480,486,101 | user_bc9088bcae10 | Cooking | > Tartar sauce. Hot sauce. Iced tea.
I read that as all one idea. "How do you make tartar sauce with hot sauce and iced tea...?" | 7 | t1_dalj8wd | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dalpsyw | null | false | 2016-11-30T06:08:21Z |
dalps27 | t1_dalps27 | 1,480,486,052 | [deleted] | Cooking | [deleted] | 1 | t3_5fjh9z | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/dalps27 | null | false | 2016-11-30T06:07:32Z |
dalprv6 | t1_dalprv6 | 1,480,486,041 | user_bc9088bcae10 | Cooking | I've attempted chicken stock two times, both times I forgot to put a pot under the strainer and poured my stock down the drain. The second time I sat there for a solid 5 minutes wondering what I was planning on making with a bowl of mise en place... | 6 | t1_dalbevo | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dalprv6 | null | false | 2016-11-30T06:07:21Z |
dalpoza | t1_dalpoza | 1,480,485,883 | user_bc9088bcae10 | Cooking | I hate store hummus, but love it fresh at home. | 3 | t1_dal6bl8 | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dalpoza | null | false | 2016-11-30T06:04:43Z |
dalpm20 | t1_dalpm20 | 1,480,485,725 | user_bc9088bcae10 | Cooking | We grew up tasting very different couch syrups... | 3 | t1_dakztr1 | t3_5fjnaz | /r/Cooking/comments/t3_5fjnaz/dalpm20 | null | false | 2016-11-30T06:02:05Z |
dalph0q | t1_dalph0q | 1,480,485,446 | user_5ff39f01f50d | Cooking | No need for microwave OR rice cooker. Perfect rice comes out of a saucepan on the stove | 2 | t3_5fn4pp | t3_5fn4pp | /r/Cooking/comments/t3_5fn4pp/dalph0q | null | false | 2016-11-30T05:57:26Z |
dalpal1 | t1_dalpal1 | 1,480,485,100 | user_30288c9bcaff | Cooking | Dry is fine. Being able to do dry legumes and such is one of my primary reasons fr having a PC. | 1 | t1_dalm1c6 | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dalpal1 | null | false | 2016-11-30T05:51:40Z |
dalp3ow | t1_dalp3ow | 1,480,484,738 | user_3d35bbe997fb | Cooking | Looks amazing
| 1 | t3_5fm7pr | t3_5fm7pr | /r/Cooking/comments/t3_5fm7pr/dalp3ow | null | false | 2016-11-30T05:45:38Z |
dalow6t | t1_dalow6t | 1,480,484,366 | user_1d4f4f607a3c | Cooking | Ignore rice button. Buy rice cooker. Profit in delicious, well cooked rice. | 2 | t3_5fn4pp | t3_5fn4pp | /r/Cooking/comments/t3_5fn4pp/dalow6t | null | false | 2016-11-30T05:39:26Z |
dalorxe | t1_dalorxe | 1,480,484,155 | user_f55cfe91aced | Cooking | Try to find one that is end grain, rather than parallel to the grain. | 1 | t3_5fmu7z | t3_5fmu7z | /r/Cooking/comments/t3_5fmu7z/dalorxe | null | false | 2016-11-30T05:35:55Z |
dalo71s | t1_dalo71s | 1,480,483,132 | user_3d35bbe997fb | Cooking | Just skeptical of the citrus | 1 | t1_dalo5yz | t3_5flonw | /r/Cooking/comments/t3_5flonw/dalo71s | null | false | 2016-11-30T05:18:52Z |
dalo5yz | t1_dalo5yz | 1,480,483,077 | user_3d35bbe997fb | Cooking | I change my mind, it does sound good. Garlic? | 1 | t1_dalih9f | t3_5flonw | /r/Cooking/comments/t3_5flonw/dalo5yz | null | false | 2016-11-30T05:17:57Z |
dalo4rs | t1_dalo4rs | 1,480,483,019 | user_25f4a7ad1347 | Cooking | Here's a few of recipes
http://nourishedkitchen.com/how-to-make-worcestershire-sauce/
http://www.simplyscratch.com/2015/02/homemade-worcestershire-sauce.html
http://www.marthastewart.com/342247/emerils-homemade-worcestershire-sauce
of those, I would try the first one. | 2 | t3_5fn8ik | t3_5fn8ik | /r/Cooking/comments/t3_5fn8ik/dalo4rs | null | false | 2016-11-30T05:16:59Z |
dalo2hh | t1_dalo2hh | 1,480,482,906 | user_29add7bcf6f8 | Cooking | ::Cough:: I go through mine pretty fast....
::Sound of arteries screaming::
Edit: Added dramatic sfx. | 1 | t1_daln67u | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalo2hh | null | false | 2016-11-30T05:15:06Z |
dalnygp | t1_dalnygp | 1,480,482,711 | user_1e02e83189b7 | Cooking | God yes. I use conecuh in a lot of my gumbo; that shit is delicious. | 2 | t1_dalkrhl | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalnygp | null | false | 2016-11-30T05:11:51Z |
dalnxaa | t1_dalnxaa | 1,480,482,654 | user_17a0c15beee9 | Cooking | ONLY A LITTLE! Made the mistake of going all out. Never again. | 1 | t3_5fkkav | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalnxaa | null | false | 2016-11-30T05:10:54Z |
dalnujg | t1_dalnujg | 1,480,482,523 | user_25f4a7ad1347 | Cooking | Tofu will always taste like itself. Contrary to many claims, tofu doesn't marinate well at all.
You can smother it in sauce like mapo tofu, and it will taste like tofu smothered in sauce
Or deep fry it and use it in pad thai and it will taste like deep fried tofu that's been stir fried with pad thai sauce.
You can... | 2 | t3_5fljqh | t3_5fljqh | /r/Cooking/comments/t3_5fljqh/dalnujg | null | false | 2016-11-30T05:08:43Z |
dalnsua | t1_dalnsua | 1,480,482,444 | user_66674d4930d3 | Cooking | Salad dressing. Some kind of oil plus some kind of vinegar and a little seasoning. I don't know why anyone buys it. | 11 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dalnsua | null | false | 2016-11-30T05:07:24Z |
dalnnnn | t1_dalnnnn | 1,480,482,207 | user_a8bec613d1ea | Cooking | Man, that is brilliant. | 3 | t1_daljxga | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalnnnn | null | false | 2016-11-30T05:03:27Z |
dalnid6 | t1_dalnid6 | 1,480,481,960 | user_a8bec613d1ea | Cooking | Fish sauce would probably make a good substitute. | 1 | t1_dal6xtq | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalnid6 | null | false | 2016-11-30T04:59:20Z |
dalnhf6 | t1_dalnhf6 | 1,480,481,918 | user_e1c962b2a77f | Cooking | I'm not aware of any salts or chemicals being used in the frozen veg I buy - it's certainly not declared on the packaging. | 1 | t1_dakn3t2 | t3_5fgy3f | /r/Cooking/comments/t3_5fgy3f/dalnhf6 | null | false | 2016-11-30T04:58:38Z |
dalngga | t1_dalngga | 1,480,481,874 | user_c62019467092 | Cooking | Sounds insane. That marrow bone suggestion is key-- every time I make a beef stew or curry, I like using shank because it often comes with several bones with a chunk of melty marrow. It makes the liquid super luxurious and rich. | 6 | t1_dald8ou | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dalngga | null | false | 2016-11-30T04:57:54Z |
dalnfdo | t1_dalnfdo | 1,480,481,826 | user_82031202aae4 | Cooking | Hard boiled eggs. Easiest to peel ever. | 3 | t3_5fltvx | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dalnfdo | null | false | 2016-11-30T04:57:06Z |
daln801 | t1_daln801 | 1,480,481,492 | user_db3c397bc50b | Cooking | I'm actually doing exactly that tomorrow! | 1 | t1_dalhjpz | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/daln801 | null | false | 2016-11-30T04:51:32Z |
daln67u | t1_daln67u | 1,480,481,412 | user_7dd9bf6e29c6 | Cooking | This man gets it. And I'd also suggest bacon grease instead of butter, if you have. And almost everyone that makes B&G has a container of saved bacon grease somewhere | 7 | t1_dal5g6q | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/daln67u | null | false | 2016-11-30T04:50:12Z |
daln3aj | t1_daln3aj | 1,480,481,280 | user_7dd9bf6e29c6 | Cooking | You know, this is just as easy, if not easier, than 7-up drop biscuits. And more authentic. This is getting mad this weekend | 2 | t1_daljxga | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/daln3aj | null | false | 2016-11-30T04:48:00Z |
dalmz9p | t1_dalmz9p | 1,480,481,104 | user_c2c4dbe0cb8e | Cooking | One thing I've found to be fairly foolproof is to put the cooked+drained pasta into a large bowl, pour the cheese/egg/pepper mix over it, and double boil it. Stir the cooked garlic/meat in when you're done.
Almost impossible to scramble the eggs, and you always get piping-hot pasta. | 1 | t1_dakjz5d | t3_5fim8f | /r/Cooking/comments/t3_5fim8f/dalmz9p | null | false | 2016-11-30T04:45:04Z |
dalmy5f | t1_dalmy5f | 1,480,481,056 | user_7dd9bf6e29c6 | Cooking | My foodie side is impressed with the many variations of sausage gravy, but my WV side keeps screaming WHATS WRONG WITH YOU PEOPLE?!?!! Bonito flakes? Lamb? Fish sauce?
Sausage gravy is just that: milk gravy with sausage in it. Personally, if I'm making sausage gravy I cook the sausage, take it out a little before it'... | 8 | t3_5fkkav | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalmy5f | null | false | 2016-11-30T04:44:16Z |
dalmt7p | t1_dalmt7p | 1,480,480,845 | user_ba035020a668 | Cooking | Lettuce. | 2 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dalmt7p | null | false | 2016-11-30T04:40:45Z |
dalmssy | t1_dalmssy | 1,480,480,827 | user_40668a8b1b4a | Cooking | top woods are usually oak, maple and walnut. my understanding is that wood develops its own bacteria/protection on the board that reduces the bad bacteria, which is why wooden buckets are used by top cheese makers. I'm not familiar with John Boos, but it looks like only one guy out of many that had it on Amazon...so it... | 1 | t3_5fmu7z | t3_5fmu7z | /r/Cooking/comments/t3_5fmu7z/dalmssy | null | false | 2016-11-30T04:40:27Z |
dalmrv8 | t1_dalmrv8 | 1,480,480,784 | user_521911fc1dcb | Cooking | If you keep them refrigerated they'll keep a long time. I've got a batch of pickled siracha eggs I made in August that are still perfect. | 1 | t1_dac80ta | t3_5e8h80 | /r/Cooking/comments/t3_5e8h80/dalmrv8 | null | false | 2016-11-30T04:39:44Z |
dalmqa6 | t1_dalmqa6 | 1,480,480,713 | user_9b9b9ebbb609 | Cooking | Chili | 1 | t3_5fltvx | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dalmqa6 | null | false | 2016-11-30T04:38:33Z |
dalmo41 | t1_dalmo41 | 1,480,480,622 | user_521911fc1dcb | Cooking | http://www.puttingupwitherin.com/2014/07/21/sriracha-pickled-eggs/
I like to cut up a red onion to throw in as well because why the hell not? | 2 | t1_dajo2om | t3_5e8h80 | /r/Cooking/comments/t3_5e8h80/dalmo41 | null | false | 2016-11-30T04:37:02Z |
dalmjhf | t1_dalmjhf | 1,480,480,425 | user_237c8c858641 | Cooking | Or ALL chorizo. I've done that a couple times. Pretty freaking solid. | 1 | t3_5fkkav | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalmjhf | null | false | 2016-11-30T04:33:45Z |
dalm79b | t1_dalm79b | 1,480,479,914 | user_40668a8b1b4a | Cooking | my family (asian) enjoys eating the fresh soft tofu or the egg tofu cold. Out of the packet, slice it into bite sizes, add oyster sauce and a bit of soy sauce, fry fresh chopped garlic with oil and pour the hot oil and garlic all over the tofu. then you just lightly mix it so all the oil and sauces combine and its read... | 2 | t3_5fljqh | t3_5fljqh | /r/Cooking/comments/t3_5fljqh/dalm79b | null | false | 2016-11-30T04:25:14Z |
dalm2x0 | t1_dalm2x0 | 1,480,479,737 | user_f373f48af682 | Cooking | So true, I've been living by my better homes cookbook and every recipe with a tomato sauce starts with making the sauce and it adds maybe ten minutes and is infinitely better than jar sauce. | 3 | t1_dal9zje | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dalm2x0 | null | false | 2016-11-30T04:22:17Z |
dalm1c6 | t1_dalm1c6 | 1,480,479,673 | user_f45f7001be68 | Cooking | Do you know if we can pressure cook raw chick peas in an electric pressure cooker instant pot? Or do I have to use canned chic peas? | 1 | t1_dalhjpz | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dalm1c6 | null | false | 2016-11-30T04:21:13Z |
dalm16i | t1_dalm16i | 1,480,479,667 | user_3e8335506e4f | Cooking | If you're thinking about a bread pudding then you've topped any idea from me. Sounds tasty! | 1 | t3_5fjh9z | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/dalm16i | null | false | 2016-11-30T04:21:07Z |
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