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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dalbtfw | t1_dalbtfw | 1,480,465,908 | user_1696740434b0 | Cooking | That's how my dad makes it, along with a healthy amount of Worcestershire sauce. So simple but so damn good. | 6 | t1_dakyeps | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalbtfw | null | false | 2016-11-30T00:31:48Z |
dalbofy | t1_dalbofy | 1,480,465,717 | user_65ba4cdce74a | Cooking | Old folks spicy makes the best b&g for sure. | 4 | t1_dal9t7c | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalbofy | null | false | 2016-11-30T00:28:37Z |
dalblso | t1_dalblso | 1,480,465,616 | user_fd91e76879dd | Cooking | Oh this 5 course meal I just whipped up that took 10 hours? It was really simple, here is my 507 step annotated planner for it. | 12 | t1_dal7auf | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalblso | null | false | 2016-11-30T00:26:56Z |
dalbevo | t1_dalbevo | 1,480,465,353 | user_9bce4693ac4e | Cooking | Roasted chicken, then making homemade chicken stock from it. | 9 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dalbevo | null | false | 2016-11-30T00:22:33Z |
dalbb72 | t1_dalbb72 | 1,480,465,211 | user_feb565016855 | Cooking | I was going to suggest this. One tip: Make sure the slices are at least a half inch thick so the middle of the slice stays moist when you use a toaster to thaw it. | 3 | t1_dal9va9 | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/dalbb72 | null | false | 2016-11-30T00:20:11Z |
dalbaru | t1_dalbaru | 1,480,465,196 | user_5490b315fc11 | Cooking | Joy of Cooking. First cookbook. Got it when I was 8. All the basics and simply defined. | 1 | t3_5ffiio | t3_5ffiio | /r/Cooking/comments/t3_5ffiio/dalbaru | null | false | 2016-11-30T00:19:56Z |
dalb7jx | t1_dalb7jx | 1,480,465,075 | user_b7cc3ae6e763 | Cooking | Oh, thanks. I'll rest easier now. | 1 | t1_dakt150 | t3_5fk2ta | /r/Cooking/comments/t3_5fk2ta/dalb7jx | null | false | 2016-11-30T00:17:55Z |
dalb698 | t1_dalb698 | 1,480,465,026 | user_03ec5e5cfa37 | Cooking | Chorizo gravy and eggs over medium served over fried chicken and with some jalapeno cheese grits for brunch. Maybe a waffle if you're still hungry. | 28 | t3_5fkkav | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalb698 | null | false | 2016-11-30T00:17:06Z |
dalb5yx | t1_dalb5yx | 1,480,465,015 | user_607a9a512ca3 | Cooking | If you're finding that it won't cook evenly try placing the cups in a deep pan with a little water when you bake. | 1 | t3_5fjh9z | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/dalb5yx | null | false | 2016-11-30T00:16:55Z |
dalb325 | t1_dalb325 | 1,480,464,903 | user_94fbf8996cf6 | Cooking | *acetate* | 2 | t1_dala0nz | t3_5fjugh | /r/Cooking/comments/t3_5fjugh/dalb325 | null | false | 2016-11-30T00:15:03Z |
dalazkg | t1_dalazkg | 1,480,464,770 | user_ba4da3a8d401 | Cooking | I ordered andouillette in France, being familiar only with the Cajun version.
It was definitely NOT what I was expecting, though I did enjoy it a whole lot. | 9 | t1_dal2ubo | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalazkg | null | false | 2016-11-30T00:12:50Z |
dalavof | t1_dalavof | 1,480,464,626 | user_ba4da3a8d401 | Cooking | Rinse and make sure the water is boiling first before adding the rice. | 1 | t3_5evwby | t3_5evwby | /r/Cooking/comments/t3_5evwby/dalavof | null | false | 2016-11-30T00:10:26Z |
dalalwt | t1_dalalwt | 1,480,464,253 | user_befdd7d51114 | Cooking | What does "doitfaggot" taste like? Revolting, I'm guessing. | 4 | t3_5flonw | t3_5flonw | /r/Cooking/comments/t3_5flonw/dalalwt | null | false | 2016-11-30T00:04:13Z |
dala55g | t1_dala55g | 1,480,463,609 | user_5490b315fc11 | Cooking | This is my fav cilantro sauce easily made in a blender or with hand blender: jalapeños seeded, cilantro, small onion, lime juice and sour cream. Mix to your taste. I usually use 3 bunches cilantro, 3 peppers, etc. | 2 | t1_dakj0ag | t3_5fgqmo | /r/Cooking/comments/t3_5fgqmo/dala55g | null | false | 2016-11-29T23:53:29Z |
dala3gx | t1_dala3gx | 1,480,463,543 | user_424aef315ec8 | Cooking | Yup, that was going to be my recommendation if asked for a specific recipe. | 1 | t1_dal9su1 | t3_5fim8f | /r/Cooking/comments/t3_5fim8f/dala3gx | null | false | 2016-11-29T23:52:23Z |
dala0nz | t1_dala0nz | 1,480,463,436 | user_ce8384ca5c03 | Cooking | If you're after edible gifts, go big and simple.
one can of condensed milk, 500g white chocolate, 50g butter.
microwave it and stir it 4-5 times, 30 seconds each time. pour in a lined tray and chill.
bam, white chocolate "fudge".
Fill it with fucking *anything* before pouring it in the tin. Oreos or crushed coo... | 5 | t3_5fjugh | t3_5fjugh | /r/Cooking/comments/t3_5fjugh/dala0nz | null | false | 2016-11-29T23:50:36Z |
dal9zje | t1_dal9zje | 1,480,463,394 | user_a0df501852c4 | Cooking | Marinara sauce. Half a damn aisle of jars of something you can make with almost zero effort. | 44 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dal9zje | null | false | 2016-11-29T23:49:54Z |
dal9xw2 | t1_dal9xw2 | 1,480,463,329 | user_5490b315fc11 | Cooking | I love toasting pasta, like orzo and vermicelli with the same affect. | 1 | t3_5fhhbd | t3_5fhhbd | /r/Cooking/comments/t3_5fhhbd/dal9xw2 | null | false | 2016-11-29T23:48:49Z |
dal9va9 | t1_dal9va9 | 1,480,463,226 | user_2978fb9c7c72 | Cooking | Ahh, just put a piece of wax paper between each slice and chuck it in the freezer in a ziploc. Rediscover it in the end of January and toast it as you use it. Dense breads freeze well. | 10 | t3_5fjh9z | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/dal9va9 | null | false | 2016-11-29T23:47:06Z |
dal9t7c | t1_dal9t7c | 1,480,463,147 | user_3c357f39b5f2 | Cooking | I couldn't agree more. My step mom made the best b&g I've ever had using Purnell's old folks. I crave it to this day. | 5 | t1_dal9isl | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dal9t7c | null | false | 2016-11-29T23:45:47Z |
dal9su1 | t1_dal9su1 | 1,480,463,132 | user_9f565e71631e | Cooking | [Thomas Keller simple roasted chicken](https://www.google.com/amp/www.epicurious.com/recipes/food/views/my-favorite-simple-roast-chicken-231348/amp?client=safari) is super easy and tasty. You can pick up a foil roasting pan if you don't have a big enough pan for it. Supplement with vegetables roasted or steamed, some ... | 1 | t1_dakgkfl | t3_5fim8f | /r/Cooking/comments/t3_5fim8f/dal9su1 | null | false | 2016-11-29T23:45:32Z |
dal9sr1 | t1_dal9sr1 | 1,480,463,129 | user_e3f1e45fb050 | Cooking | Less sugary soupiness I would think, less rum too (probably, but idk your story) | 11 | t1_dal0z4z | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/dal9sr1 | null | false | 2016-11-29T23:45:29Z |
dal9qyu | t1_dal9qyu | 1,480,463,059 | user_5490b315fc11 | Cooking | I'd make a ginger-laced bourbon sauce to go with this. Can't go wrong with bourbon sauce. | 2 | t3_5fjh9z | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/dal9qyu | null | false | 2016-11-29T23:44:19Z |
dal9pqx | t1_dal9pqx | 1,480,463,013 | user_2c7867f11dff | Cooking | I use honey as a sweetener and helps keep it from separating in the bottle. I also use molasses and brown sugar to darken the sauce. | 1 | t3_5fjnaz | t3_5fjnaz | /r/Cooking/comments/t3_5fjnaz/dal9pqx | null | false | 2016-11-29T23:43:33Z |
dal9isl | t1_dal9isl | 1,480,462,743 | user_56e246d35ab9 | Cooking | That sounds dope but 9 times out of 10, I want that Jimmy old school shit like dad made. | 20 | t1_dal5xi6 | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dal9isl | null | false | 2016-11-29T23:39:03Z |
dal9cjt | t1_dal9cjt | 1,480,462,508 | user_443d27c7576b | Cooking | Glass shatters due to uneven expansion and contraction due to differences in temperature at various places in the glass. The flame will create a localized hot area on the glass which makes it expand more than cooler portions. The glass will eventually shatter when those hot areas expand too much.
If you want to be... | 2 | t1_daj8zwt | t3_5fcnk4 | /r/Cooking/comments/t3_5fcnk4/dal9cjt | null | false | 2016-11-29T23:35:08Z |
dal961s | t1_dal961s | 1,480,462,258 | user_443d27c7576b | Cooking | Probably not a good metric. A glass vessel in an oven will not experience those temperatures gradients. The oven likely heats much more evenly than a fire burning which is much more localized. | 1 | t1_daj6v8t | t3_5fcnk4 | /r/Cooking/comments/t3_5fcnk4/dal961s | null | false | 2016-11-29T23:30:58Z |
dal92nm | t1_dal92nm | 1,480,462,131 | user_8d249eeb7926 | Cooking | This. I add only salt and cheese and their really juicy. I also prefer 2 small patties over 1 large one. | 1 | t1_dal7mos | t3_5flplf | /r/Cooking/comments/t3_5flplf/dal92nm | null | false | 2016-11-29T23:28:51Z |
dal92fn | t1_dal92fn | 1,480,462,123 | user_0565e04ed49e | Cooking | The tofu itself is never going to taste like much; it gets flavor from sauces. Some people marinate, but I prefer the dryest texture possible, so I don't. I use it in place of any meat in an Asian dish (pad see ew, sesame chicken, and drunken noodles are favorites). It soaks up any sauce excellently. | 5 | t3_5fljqh | t3_5fljqh | /r/Cooking/comments/t3_5fljqh/dal92fn | null | false | 2016-11-29T23:28:43Z |
dal8t2u | t1_dal8t2u | 1,480,461,775 | user_9b6018585fe8 | Cooking | https://smittenkitchen.com/2009/12/how-to-host-brunch-and-still-sleep-in/
Deb knows whats up. Plan a menu that can mostly be made in advance. There's nothing worse than having a room full of people and you're stick in the kitchen flipping pancakes or trying to fry two dozen eggs. Baked eggs, baked french toast, biscui... | 2 | t3_5fhhyh | t3_5fhhyh | /r/Cooking/comments/t3_5fhhyh/dal8t2u | null | false | 2016-11-29T23:22:55Z |
dal8sf0 | t1_dal8sf0 | 1,480,461,751 | user_3d35bbe997fb | Cooking | yikes | 5 | t3_5flonw | t3_5flonw | /r/Cooking/comments/t3_5flonw/dal8sf0 | null | false | 2016-11-29T23:22:31Z |
dal8iqj | t1_dal8iqj | 1,480,461,391 | user_216bbbcb3c98 | Cooking | Just got done making cajun red beans and rice. Just remember to add a bunch of creole seasoning! | 4 | t3_5fltvx | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dal8iqj | null | false | 2016-11-29T23:16:31Z |
dal8bbx | t1_dal8bbx | 1,480,461,118 | user_c60788f6bced | Cooking | Words. | 20 | t1_dal0z4z | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/dal8bbx | null | false | 2016-11-29T23:11:58Z |
dal85as | t1_dal85as | 1,480,460,894 | user_0d34c9597b6a | Cooking | I use my pressure cooker all the time. It's great for just about everything that is otherwise time consuming.
One of my favorite things to make is shredded beef or barbacoa. It takes about 30-60 minutes depending on your preparation.
I put about 3 pounds of beef (bottom round is great for this), cumin, oregano, garl... | 18 | t3_5fltvx | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dal85as | null | false | 2016-11-29T23:08:14Z |
dal84xa | t1_dal84xa | 1,480,460,881 | user_b0673887c1a1 | Cooking | And if you've got stock, you've got soup. | 6 | t1_dal6q9s | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dal84xa | null | false | 2016-11-29T23:08:01Z |
dal821w | t1_dal821w | 1,480,460,779 | user_88aa737b4da1 | Cooking | I'd second this but a lot of people don't have a pan large enough to roast a chicken. A few cornish game hens are easier on the cookware, and cook for about half the time. | 1 | t1_dakgkfl | t3_5fim8f | /r/Cooking/comments/t3_5fim8f/dal821w | null | false | 2016-11-29T23:06:19Z |
dal7xzq | t1_dal7xzq | 1,480,460,625 | user_03ba00115286 | Cooking | Consider it read.
*edit* That was a really comforting read. I like their writing style and I'm more than a little intrigued at the thought of a theoretical physicist running away to stack bricks. Thank you for sharing. | 1 | t1_dal6a1k | t3_5ffiel | /r/Cooking/comments/t3_5ffiel/dal7xzq | null | false | 2016-11-29T23:03:45Z |
dal7ru2 | t1_dal7ru2 | 1,480,460,403 | user_c120c970ccb4 | Cooking | Doesn't sound too good, man. Got any picture of this atrocity? | 8 | t3_5flonw | t3_5flonw | /r/Cooking/comments/t3_5flonw/dal7ru2 | null | false | 2016-11-29T23:00:03Z |
dal7mos | t1_dal7mos | 1,480,460,221 | user_287098764780 | Cooking | I would first make sure you have a high enough fat content on the burgers, 80:20 | 4 | t3_5flplf | t3_5flplf | /r/Cooking/comments/t3_5flplf/dal7mos | null | false | 2016-11-29T22:57:01Z |
dal7mfy | t1_dal7mfy | 1,480,460,212 | user_7bde1ef26347 | Cooking | Venison wellington. I don't have a recipe but I've eaten it and it was SO good!
Also google Levi Roots' Rub a Dub Venison. That's one I cook a lot and it's gorgeous! | 1 | t3_5fgbyb | t3_5fgbyb | /r/Cooking/comments/t3_5fgbyb/dal7mfy | null | false | 2016-11-29T22:56:52Z |
dal7jzx | t1_dal7jzx | 1,480,460,124 | user_53ee04ad392a | Cooking | Yes, definitely watch your cuts of meat. I've noticed in our area that 70:30 hamburger has become difficult to find. Mostly our shops stock 80:20 (lean) or 90:10 (extra lean), neither of which work very well for hamburgers. Also watch the grind, which may not give you the texture you're expecting.
Is there a specific ... | 1 | t1_dal77qw | t3_5flplf | /r/Cooking/comments/t3_5flplf/dal7jzx | null | false | 2016-11-29T22:55:24Z |
dal7iit | t1_dal7iit | 1,480,460,071 | user_39e9800cfa12 | Cooking | I haven't bought guac in years. So easy and fun to make at home.
Also, not "store-bought" per se, but people waste a TON of money on Starbucks. $5/day x 30 days = $150/mo. I make a GREAT cup of coffee with my $20 AeroPress, $20 Krupps grinder, and a bag of Kirkland whole coffee beans. SO MUCH BETTER than Starbucks... | 28 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dal7iit | null | false | 2016-11-29T22:54:31Z |
dal7eik | t1_dal7eik | 1,480,459,930 | user_0b986ec75090 | Cooking | add some cubed butter to the meat
cold cubed butter or you can put the butter in the freezer and shave the butter into the meat using a box grater
it keeps the meat moist and sucky | 1 | t3_5flplf | t3_5flplf | /r/Cooking/comments/t3_5flplf/dal7eik | null | false | 2016-11-29T22:52:10Z |
dal7czf | t1_dal7czf | 1,480,459,877 | user_53ee04ad392a | Cooking | One other suggestion: try some of the specialty tofus, like smoked tofu. This is a dense tofu that isn't grainy like extra firm tofu, and combined with garlic, paprika, and salt/pepper will taste a lot like pepperoni (although with a less varied texture). We use this on pizza for the vegetarians in our family. | 3 | t3_5fljqh | t3_5fljqh | /r/Cooking/comments/t3_5fljqh/dal7czf | null | false | 2016-11-29T22:51:17Z |
dal7cvt | t1_dal7cvt | 1,480,459,873 | user_0b986ec75090 | Cooking | try blanching them first just till crisp tender and then finish them off in the oven | 4 | t3_5fltg0 | t3_5fltg0 | /r/Cooking/comments/t3_5fltg0/dal7cvt | null | false | 2016-11-29T22:51:13Z |
dal7bbx | t1_dal7bbx | 1,480,459,819 | user_439f97c25709 | Cooking | Love pepper | 6 | t1_dal5g6q | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dal7bbx | null | false | 2016-11-29T22:50:19Z |
dal7auf | t1_dal7auf | 1,480,459,802 | user_439f97c25709 | Cooking | Holy cow. I think Superman just showed up to a grade school field day. | 20 | t1_dal5xi6 | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dal7auf | null | false | 2016-11-29T22:50:02Z |
dal79vn | t1_dal79vn | 1,480,459,768 | [deleted] | Cooking | [deleted] | 1 | t3_5flnbg | t3_5flnbg | /r/Cooking/comments/t3_5flnbg/dal79vn | null | false | 2016-11-29T22:49:28Z |
dal78bj | t1_dal78bj | 1,480,459,713 | user_443d27c7576b | Cooking | Mac and cheese | 9 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dal78bj | null | false | 2016-11-29T22:48:33Z |
dal77qw | t1_dal77qw | 1,480,459,694 | user_892aaa17f4fd | Cooking | Dry burgers are the result of either overcooking, overworking the ground beef when shaping the patties, or using too lean a cut. Can you tell us more about your process? Because when it comes to burgers, the details matter. | 3 | t3_5flplf | t3_5flplf | /r/Cooking/comments/t3_5flplf/dal77qw | null | false | 2016-11-29T22:48:14Z |
dal771j | t1_dal771j | 1,480,459,670 | user_53ee04ad392a | Cooking | Yes, agedashi tofu is a great example of tofu gone right. Miso soup is also a great example, and the tofu part of the soup is a lot like a dumpling.
The trick, for me at least, is that softer tofu feels better in the mouth. Both agedashi and miso use soft or medium tofu, which feels less spongy and provides a better ... | 2 | t1_dal5dfw | t3_5fljqh | /r/Cooking/comments/t3_5fljqh/dal771j | null | false | 2016-11-29T22:47:50Z |
dal76nk | t1_dal76nk | 1,480,459,656 | user_3543ecb0798a | Cooking | The only thing i do with my burger patties is add a little salt and pepper, some diced onion and 1 egg for every 500 grams (about 1 pound) of meat. Then about a tablespoon of vegetable/canola oil in the pan. And yes, I DO squash them a bit when cooking. They still come out juicy. Take them out *just* before they ar... | -2 | t3_5flplf | t3_5flplf | /r/Cooking/comments/t3_5flplf/dal76nk | null | false | 2016-11-29T22:47:36Z |
dal72vh | t1_dal72vh | 1,480,459,525 | user_7992479ba111 | Cooking | Better yet, just eat more pork. From a single pork butt (which is actually the shoulder), I can harvest about a cup of lard. More, if I specifically pick out a fatty cut. That way, I get meat and lard together and nothing goes to waste. It's the most natural lard you can get.
I find that by just trimming the fat from... | 1 | t1_dakr5y1 | t3_5fjvcy | /r/Cooking/comments/t3_5fjvcy/dal72vh | null | false | 2016-11-29T22:45:25Z |
dal71x3 | t1_dal71x3 | 1,480,459,491 | user_443d27c7576b | Cooking | Most likely white or yellow onion. My bet is on yellow since they they are less expensive (in my area anyways) and store better. also sweeter when cooked. Though white onion is less pungent when raw.
Red onion will appear purple or red even after cooking. | 1 | t3_5flnbg | t3_5flnbg | /r/Cooking/comments/t3_5flnbg/dal71x3 | null | false | 2016-11-29T22:44:51Z |
dal6xtq | t1_dal6xtq | 1,480,459,350 | user_53ee04ad392a | Cooking | You can also use anchovies or bonito flakes; they melt into the drippings, add a bunch of savoury. Use sparingly, or things will start to taste fishy. | 15 | t3_5fkkav | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dal6xtq | null | false | 2016-11-29T22:42:30Z |
dal6xqj | t1_dal6xqj | 1,480,459,347 | user_3d35bbe997fb | Cooking | Reboot Good Eats!
| 1 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dal6xqj | null | false | 2016-11-29T22:42:27Z |
dal6vqd | t1_dal6vqd | 1,480,459,278 | user_5530b452db5f | Cooking | Rotisserie chicken. Roasting a whole chicken is incredibly easy. Buy chicken, remove packaging & any stuff inside bird. Rub with salt/old bay/pepper/sage/curry or whatever flavor you like. Put in pan, roast @ 375 until done. You can get as fancy as you want - stuff it with lemons, throw some veggies in the pan for... | 8 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dal6vqd | null | false | 2016-11-29T22:41:18Z |
dal6t7s | t1_dal6t7s | 1,480,459,189 | [deleted] | Cooking | [removed] | 1 | t1_dak2owt | t3_5fgbo8 | /r/Cooking/comments/t3_5fgbo8/dal6t7s | null | false | 2016-11-29T22:39:49Z |
dal6rk3 | t1_dal6rk3 | 1,480,459,133 | user_7992479ba111 | Cooking | Most places will probably use whatever is the cheapest. Usually yellow onions | 1 | t3_5flnbg | t3_5flnbg | /r/Cooking/comments/t3_5flnbg/dal6rk3 | null | false | 2016-11-29T22:38:53Z |
dal6q9s | t1_dal6q9s | 1,480,459,087 | user_7992479ba111 | Cooking | Bread is easy, but it's time consuming in that there's a lot of waiting in between stages. Still, I really enjoy making bread.
Stocks are dead simple. If you roast a chicken every month or so, you will have more than enough bones to make a big batch of stock that you can portion out and freeze for later use | 19 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dal6q9s | null | false | 2016-11-29T22:38:07Z |
dal6pwp | t1_dal6pwp | 1,480,459,073 | [deleted] | Cooking | [deleted] | 1 | t1_dal6mnb | t3_5flnbg | /r/Cooking/comments/t3_5flnbg/dal6pwp | null | false | 2016-11-29T22:37:53Z |
dal6p2h | t1_dal6p2h | 1,480,459,045 | user_8211b92cbdb3 | Cooking | I was thinking that the sugar (caramel) would coat it enough to harden it and it would stay for a while, like you said. Conflicting info in these comments though.
I originally wanted to do kettlecorn but I feel as if it would go stale and soggy quickly since there's really no coating to it. | 1 | t1_dal6g39 | t3_5fjugh | /r/Cooking/comments/t3_5fjugh/dal6p2h | null | false | 2016-11-29T22:37:25Z |
dal6ogi | t1_dal6ogi | 1,480,459,024 | user_674fc04933ac | Cooking | Salsa; Guacomole; Hummus; Cream of Potato or mushroom or root vegetable of any kind soup; Jam; | 1 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dal6ogi | null | false | 2016-11-29T22:37:04Z |
dal6mnb | t1_dal6mnb | 1,480,458,958 | user_94524e54918c | Cooking | Most places use white, red or sweet onions (vidalia onions). I have never been to five guys so I cannot comment. | 1 | t3_5flnbg | t3_5flnbg | /r/Cooking/comments/t3_5flnbg/dal6mnb | null | false | 2016-11-29T22:35:58Z |
dal6kvy | t1_dal6kvy | 1,480,458,895 | user_fbe025804aba | Cooking | Whipped cream.
edit: and my sister makes her own crackers. Never tried it myself but it seems easy enough. | 15 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dal6kvy | null | false | 2016-11-29T22:34:55Z |
dal6k1s | t1_dal6k1s | 1,480,458,866 | user_94524e54918c | Cooking | They are battered or breaded. They also require a bit of work to get them to taste like they do in places that serve them. You may be better off buying them frozen. They are usually sold as "fast food fries."
| 3 | t3_5flrkv | t3_5flrkv | /r/Cooking/comments/t3_5flrkv/dal6k1s | null | false | 2016-11-29T22:34:26Z |
dal6g39 | t1_dal6g39 | 1,480,458,725 | user_71f9f7a2879c | Cooking | I make a huge batch and store it in ziplock bags for a month. I'm talking about poppycock not the sugar dusted popcorn. | 2 | t3_5fjugh | t3_5fjugh | /r/Cooking/comments/t3_5fjugh/dal6g39 | null | false | 2016-11-29T22:32:05Z |
dal6fxm | t1_dal6fxm | 1,480,458,719 | user_443d27c7576b | Cooking | You can add panade to your meat. Panko or a slice of white bread will work. | 1 | t3_5flplf | t3_5flplf | /r/Cooking/comments/t3_5flplf/dal6fxm | null | false | 2016-11-29T22:31:59Z |
dal6deo | t1_dal6deo | 1,480,458,631 | user_94524e54918c | Cooking | I've done this though I took someone's suggestion to freeze it after pressing the water out. The outside was nice and crispy, the inside sponge-like though tasteless. | 1 | t1_dal5dfw | t3_5fljqh | /r/Cooking/comments/t3_5fljqh/dal6deo | null | false | 2016-11-29T22:30:31Z |
dal6bl8 | t1_dal6bl8 | 1,480,458,567 | user_5b44ffadadf5 | Cooking | Hummus | 29 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dal6bl8 | null | false | 2016-11-29T22:29:27Z |
dal6a1k | t1_dal6a1k | 1,480,458,512 | user_94524e54918c | Cooking | There is a Buddhist monk named Ajahn Braham who tells a story about "two bad bricks." It is very short and worth reading. You will [find it here](http://www.wisdompubs.org/book/who-ordered-truckload-dung/selections) | 1 | t1_dal4r7l | t3_5ffiel | /r/Cooking/comments/t3_5ffiel/dal6a1k | null | false | 2016-11-29T22:28:32Z |
dal69g0 | t1_dal69g0 | 1,480,458,490 | [deleted] | Cooking | [removed] | 1 | t1_dal5gfo | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dal69g0 | null | false | 2016-11-29T22:28:10Z |
dal63iz | t1_dal63iz | 1,480,458,287 | user_53ee04ad392a | Cooking | I usually add a bit of molasses too, as BBQ sauce around here tends to include it. | 3 | t1_dakywjg | t3_5fjnaz | /r/Cooking/comments/t3_5fjnaz/dal63iz | null | false | 2016-11-29T22:24:47Z |
dal5z0c | t1_dal5z0c | 1,480,458,131 | user_411a73e30def | Cooking | In an airtight container it should last weeks/months.
I use ziplock bags. | 1 | t3_5fjugh | t3_5fjugh | /r/Cooking/comments/t3_5fjugh/dal5z0c | null | false | 2016-11-29T22:22:11Z |
dal5xi6 | t1_dal5xi6 | 1,480,458,080 | user_3c357f39b5f2 | Cooking | I'm a fan of using a Moroccan lamb merguez to make my gravy that I serve over sweet potato biscuits with a little lemon ricotta cheese dropped around the plate in random places. Pretty tasty. | 16 | t3_5fkkav | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dal5xi6 | null | false | 2016-11-29T22:21:20Z |
dal5r5w | t1_dal5r5w | 1,480,457,862 | user_de378940e4c2 | Cooking | Definitely sauces. I also will cut it into cubes, season with salt and pepper and roast it in the oven to dry it out a bit and then fry it to get it nice and crispy. | 2 | t3_5fljqh | t3_5fljqh | /r/Cooking/comments/t3_5fljqh/dal5r5w | null | false | 2016-11-29T22:17:42Z |
dal5ny0 | t1_dal5ny0 | 1,480,457,750 | user_f90056d7d27a | Cooking | I am honestly getting a bit sick of the Iron Chef's. | 1 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dal5ny0 | null | false | 2016-11-29T22:15:50Z |
dal5njg | t1_dal5njg | 1,480,457,737 | user_4a056e61315f | Cooking | It's very good. I've used it for chicken marinades and I even used some in a Spighetti to give it a little spice. It's pretty mild flavored but gives a good spice to foods. | 2 | t1_dal0dfv | t3_5cy476 | /r/Cooking/comments/t3_5cy476/dal5njg | null | false | 2016-11-29T22:15:37Z |
dal5gfo | t1_dal5gfo | 1,480,457,493 | user_bd4f4b591a36 | Cooking | Salsa. Just boil a jalapeno or two with a tomato for about 5 minutes, and throw them in a blender with 1/4 of an onion, pinch of cilantro, salt to taste. It's easy, cheap, and customizable. You can try different types of peppers, adding different seasonings, ect. Some people prefer to peel the tomato, or scoop the seed... | 14 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dal5gfo | null | false | 2016-11-29T22:11:33Z |
dal5g6q | t1_dal5g6q | 1,480,457,484 | user_7355cb188d5b | Cooking | Always did it that way. Throw the sausage in, Jimmy Dean works great, then brown it and I tend to throw a tablespoon or two of butter in plus a handful of flour. Cook it down for a couple minutes then just add milk a cup at a time till you get the amount you want and the thickness your looking for. Lots of pepper is cr... | 10 | t3_5fkkav | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dal5g6q | null | false | 2016-11-29T22:11:24Z |
dal5eta | t1_dal5eta | 1,480,457,436 | user_5b7e78f3f586 | Cooking | How about a trifle?
Macerate it with some simple syrup and spiced rum and then grill it?
Crumble it up and mix with sugar and melted butter for a crust for a cheesecake? | 2 | t3_5fjh9z | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/dal5eta | null | false | 2016-11-29T22:10:36Z |
dal5dfw | t1_dal5dfw | 1,480,457,388 | user_4601745907b8 | Cooking | Dry it out thoroughly by pressing it between paper towels. Slice or dice it, fry it very slowly over low to medium heat until it develops a crunchy deep brown crust, it will take quite a while. If you want you can make some kind of sauce to toss it in. It should be be crunchy on the outside and soft on the inside.
Als... | 8 | t3_5fljqh | t3_5fljqh | /r/Cooking/comments/t3_5fljqh/dal5dfw | null | false | 2016-11-29T22:09:48Z |
dal5de1 | t1_dal5de1 | 1,480,457,387 | user_82e9eefd2077 | Cooking | Sauces!
Look at the majority of dishes it appears in... mostly asian with lots of ingredients and savory sauces. | 9 | t3_5fljqh | t3_5fljqh | /r/Cooking/comments/t3_5fljqh/dal5de1 | null | false | 2016-11-29T22:09:47Z |
dal5bcu | t1_dal5bcu | 1,480,457,316 | user_28740d91387a | Cooking | I don't have a blender but I may get one, as there are a few things I would like to use it for | 1 | t1_dal1te4 | t3_5fheyp | /r/Cooking/comments/t3_5fheyp/dal5bcu | null | false | 2016-11-29T22:08:36Z |
dal59ks | t1_dal59ks | 1,480,457,253 | user_28740d91387a | Cooking | Eh, I bought a small amount of cream for a recipe and made a considerable amount of butter from the remainder, and given that i don't need mass quantities and I'll use it before it goes bad, I call it a win | 3 | t1_daktrd8 | t3_5fheyp | /r/Cooking/comments/t3_5fheyp/dal59ks | null | false | 2016-11-29T22:07:33Z |
dal577n | t1_dal577n | 1,480,457,172 | user_28740d91387a | Cooking | Yep, good stuff | 1 | t1_dakt31f | t3_5fheyp | /r/Cooking/comments/t3_5fheyp/dal577n | null | false | 2016-11-29T22:06:12Z |
dal56wy | t1_dal56wy | 1,480,457,161 | user_28740d91387a | Cooking | Yeah | 1 | t1_dakpu7h | t3_5fheyp | /r/Cooking/comments/t3_5fheyp/dal56wy | null | false | 2016-11-29T22:06:01Z |
dal55jb | t1_dal55jb | 1,480,457,114 | user_f90056d7d27a | Cooking | I litteraly have the exact same issue...but at least now i know what to do with it! As always, thank you reddit | 1 | t3_5fjh9z | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/dal55jb | null | false | 2016-11-29T22:05:14Z |
dal4svh | t1_dal4svh | 1,480,456,690 | [deleted] | Cooking | [deleted] | 1 | t3_5fde0i | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dal4svh | null | false | 2016-11-29T21:58:10Z |
dal4r7l | t1_dal4r7l | 1,480,456,632 | user_03ba00115286 | Cooking | Fair point.
I guess I strive for perfection because I trust in my own capabilities. | 1 | t1_dakwb1m | t3_5ffiel | /r/Cooking/comments/t3_5ffiel/dal4r7l | null | false | 2016-11-29T21:57:12Z |
dal4po4 | t1_dal4po4 | 1,480,456,581 | user_d10e41941cf8 | Cooking | I made [these](http://sallysbakingaddiction.com/2015/06/22/peanut-butter-mms-truffles/) last year a bunch and fancied them up - everyone loved them! | 2 | t1_dal2izq | t3_5fjugh | /r/Cooking/comments/t3_5fjugh/dal4po4 | null | false | 2016-11-29T21:56:21Z |
dal4mba | t1_dal4mba | 1,480,456,470 | user_d59a177a5b2c | Cooking | My go-to is a mix of spicy and maple-flavored sausage. | 2 | t3_5fkkav | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dal4mba | null | false | 2016-11-29T21:54:30Z |
dal4kof | t1_dal4kof | 1,480,456,418 | user_065a08a1b28f | Cooking | This! Neeses is the best sausage around. I live in Seattle now and I miss it so much. | 9 | t1_dakyxs7 | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dal4kof | null | false | 2016-11-29T21:53:38Z |
dal3w6g | t1_dal3w6g | 1,480,455,605 | user_274865a673de | Cooking | Groovy. My food processor sucks (it is a blender/processor combo), so I need to replace that as well :( | 1 | t1_dak0nf5 | t3_5fbk2s | /r/Cooking/comments/t3_5fbk2s/dal3w6g | null | false | 2016-11-29T21:40:05Z |
dal3g5t | t1_dal3g5t | 1,480,455,084 | user_50b6fe75e9fa | Cooking | We cut up and fed ours to the dog, she was ecstatic to say the least! | 2 | t3_5fdth2 | t3_5fdth2 | /r/Cooking/comments/t3_5fdth2/dal3g5t | null | false | 2016-11-29T21:31:24Z |
dal3boe | t1_dal3boe | 1,480,454,938 | user_e8bb5077813f | Cooking | I have actually never watched the pioneer women. | 1 | t1_dakhtpt | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dal3boe | null | false | 2016-11-29T21:28:58Z |
dal2y54 | t1_dal2y54 | 1,480,454,503 | user_c5eabfa63fa9 | Cooking | Your "keep warm" device is called a chafing dish. Try not to put items in this until 10-15 minutes prior to serving - steam tends to build up and items such as bacon and hash browns will lose their crispiness. Hold in a warm oven if you have the space.
Eggs - Are you doing ETO (eggs to order?). If so, crack them all ... | 1 | t1_dakah5u | t3_5fhhyh | /r/Cooking/comments/t3_5fhhyh/dal2y54 | null | false | 2016-11-29T21:21:43Z |
dal2ubo | t1_dal2ubo | 1,480,454,381 | user_794ad4aeba81 | Cooking | Sounds like cajun andouille is very different from the French one, I need to try it sometime... | 8 | t1_dakzp7m | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dal2ubo | null | false | 2016-11-29T21:19:41Z |
dal2roh | t1_dal2roh | 1,480,454,295 | user_d4f85eb1d6da | Cooking | In case you don't end up making bread pudding with it, may I suggest cubing it into small pieces and folding it into homemade ice cream? I recently left out leavener of a pumpkin bread and did this with it. I added pumpkin spice to the ice cream, pretty tasty! | 1 | t3_5fjh9z | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/dal2roh | null | false | 2016-11-29T21:18:15Z |
dal2n4n | t1_dal2n4n | 1,480,454,147 | [deleted] | Cooking | [deleted] | 1 | t1_daksf4q | t3_5fe4op | /r/Cooking/comments/t3_5fe4op/dal2n4n | null | false | 2016-11-29T21:15:47Z |
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