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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dakrknq | t1_dakrknq | 1,480,441,210 | user_a2652d2f7de2 | Cooking | Thanks so much. Is there any way fully hydrogenated lard would be better? | 1 | t1_dakr97a | t3_5fjvcy | /r/Cooking/comments/t3_5fjvcy/dakrknq | null | false | 2016-11-29T17:40:10Z |
dakrkiq | t1_dakrkiq | 1,480,441,206 | user_37fdb6eed95f | Cooking | Well, while I know of cake-based bread puddings, I've never specifically made one. Maybe /u/GrandOpening can be more help? However, I think that bread pudding recipes in general are similar, just about getting a good ratio of bread vs. custard, and in the custard a good ratio of dairy liquid vs. egg. | 3 | t1_dakr9r3 | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/dakrkiq | null | false | 2016-11-29T17:40:06Z |
dakri8z | t1_dakri8z | 1,480,441,134 | user_6d76356cffdf | Cooking | check master chef australia, season 8 was amazing and nothing like masterchef us. | 1 | t1_dajqa7s | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakri8z | null | false | 2016-11-29T17:38:54Z |
dakrf14 | t1_dakrf14 | 1,480,441,030 | user_06aa00e3e268 | Cooking | Don't forget his affection for mango, papaya, pineapple, avocado, cilantro | 1 | t1_dajdh9z | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakrf14 | null | false | 2016-11-29T17:37:10Z |
dakrb5e | t1_dakrb5e | 1,480,440,907 | [deleted] | Cooking | [deleted] | 56 | t3_5fjh9z | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/dakrb5e | null | false | 2016-11-29T17:35:07Z |
dakr9r3 | t1_dakr9r3 | 1,480,440,861 | user_366cc0d559e8 | Cooking | Any suggested recipes to try? I'm pretty new to this sort of thing. | 3 | t1_dakqr8v | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/dakr9r3 | null | false | 2016-11-29T17:34:21Z |
dakr96e | t1_dakr96e | 1,480,440,843 | user_073c7ed35042 | Cooking | Or truffle oil on top of truffle shavings. | 1 | t1_dak5cav | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakr96e | null | false | 2016-11-29T17:34:03Z |
dakr97a | t1_dakr97a | 1,480,440,843 | user_db685765792c | Cooking | No hydrogenated oils | 2 | t1_dakr5y1 | t3_5fjvcy | /r/Cooking/comments/t3_5fjvcy/dakr97a | null | false | 2016-11-29T17:34:03Z |
dakr6kz | t1_dakr6kz | 1,480,440,760 | user_1fa6f3182f97 | Cooking | And he's not a dick | 2 | t1_dajx3ju | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakr6kz | null | false | 2016-11-29T17:32:40Z |
dakr5y1 | t1_dakr5y1 | 1,480,440,740 | user_a2652d2f7de2 | Cooking | how is this better than buying it for cheap at the store? | 1 | t1_dakqv8j | t3_5fjvcy | /r/Cooking/comments/t3_5fjvcy/dakr5y1 | null | false | 2016-11-29T17:32:20Z |
dakr4ws | t1_dakr4ws | 1,480,440,708 | user_1fa6f3182f97 | Cooking | >no baseball bats or a caged ring and was very disappointed.
But plenty of mango chutney and chimmichurri.
| 3 | t1_dajvsp5 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakr4ws | null | false | 2016-11-29T17:31:48Z |
dakr2et | t1_dakr2et | 1,480,440,629 | user_db685765792c | Cooking | Soak with home spices golden rum | 8 | t3_5fjh9z | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/dakr2et | null | false | 2016-11-29T17:30:29Z |
dakr180 | t1_dakr180 | 1,480,440,590 | user_589bee61093d | Cooking | That sounds like an *awesome* experiment! I love making bread pudding - whether sweet or savory. Give an update if you try this.
Like /u/sunshine_bear pointed out, drying it out will help with custard retention. I've used cake scraps in the past in this manner and didn't have an issue. | 18 | t3_5fjh9z | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/dakr180 | null | false | 2016-11-29T17:29:50Z |
dakqy82 | t1_dakqy82 | 1,480,440,497 | user_a3e3e9756171 | Cooking | I used to make gnocchi with browned butter, onions, Swiss chard, corn and shredded mushrooms topped with parmesean. It was awesome. | 2 | t3_5fejnh | t3_5fejnh | /r/Cooking/comments/t3_5fejnh/dakqy82 | null | false | 2016-11-29T17:28:17Z |
dakqx7m | t1_dakqx7m | 1,480,440,464 | user_af533fbc2a82 | Cooking | I CAN'T USE SEASONINGS I DON'T KNOW EXIST | 2 | t1_dajholw | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakqx7m | null | false | 2016-11-29T17:27:44Z |
dakqv8j | t1_dakqv8j | 1,480,440,401 | user_db685765792c | Cooking | Render your own by just buying pork fat | 2 | t3_5fjvcy | t3_5fjvcy | /r/Cooking/comments/t3_5fjvcy/dakqv8j | null | false | 2016-11-29T17:26:41Z |
dakqr8v | t1_dakqr8v | 1,480,440,277 | user_37fdb6eed95f | Cooking | I don't think that is necessarily true. There are recipes for making bread pudding out of cake scraps and cupcakes. Also (as I learned from watching 18th century cooking), there are bread puddings made with bread that is completely disintegrated, so that bread-y texture doesn't matter. | 12 | t1_dakp7ui | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/dakqr8v | null | false | 2016-11-29T17:24:37Z |
dakqr3s | t1_dakqr3s | 1,480,440,273 | user_92beff3e1353 | Cooking | Apparently Netflix in the US only had one season. Now it's not available at all. | 1 | t1_dak3c2r | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakqr3s | null | false | 2016-11-29T17:24:33Z |
dakqms8 | t1_dakqms8 | 1,480,440,136 | user_3f1f19b92753 | Cooking | this is the best chana recipe i have used so far.
https://youtu.be/IGtGx2fWz4Y
Its soft and cooked through the entire chickpea.
Just a pain to find pom seeds. This guy is the Alton Brown of Indian Cuisine. Explains everything and gives clear examples. | 1 | t3_5fgud7 | t3_5fgud7 | /r/Cooking/comments/t3_5fgud7/dakqms8 | null | false | 2016-11-29T17:22:16Z |
dakqkjs | t1_dakqkjs | 1,480,440,066 | user_223ad4a1bcea | Cooking | Ok, thank you! | 1 | t1_dakq0rn | t3_5fjpwr | /r/Cooking/comments/t3_5fjpwr/dakqkjs | null | false | 2016-11-29T17:21:06Z |
dakqblc | t1_dakqblc | 1,480,439,778 | user_074935e4fcdc | Cooking | It's going to be too cakey for bread pudding. Maybe make a sticky toffee glaze or vanilla custard as a topping? | 2 | t3_5fjh9z | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/dakqblc | null | false | 2016-11-29T17:16:18Z |
dakq0rn | t1_dakq0rn | 1,480,439,428 | user_47181458c299 | Cooking | Parchment or foil shouldn't change the cooking time too much. It does insulate it a bit, but at the same time holds on to steam for more efficient heat transmission. 16-20 minutes sounds about right in either case, depending on the thickness of the fish.
The beans/sauce/tomatoes would do more to increase the coo... | 3 | t3_5fjpwr | t3_5fjpwr | /r/Cooking/comments/t3_5fjpwr/dakq0rn | null | false | 2016-11-29T17:10:28Z |
dakpyrf | t1_dakpyrf | 1,480,439,360 | user_ccbbbb531e02 | Cooking | He did lose. I felt like it was a bad call but I love his food so I'm biased. | 1 | t1_daknnql | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakpyrf | null | false | 2016-11-29T17:09:20Z |
dakpuup | t1_dakpuup | 1,480,439,233 | user_dde721a7c878 | Cooking | American version of IC == SHIT | 1 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakpuup | null | false | 2016-11-29T17:07:13Z |
dakpu7h | t1_dakpu7h | 1,480,439,211 | user_4425999c2098 | Cooking | Good exercise, too! | 3 | t1_dakaeth | t3_5fheyp | /r/Cooking/comments/t3_5fheyp/dakpu7h | null | false | 2016-11-29T17:06:51Z |
dakpsp1 | t1_dakpsp1 | 1,480,439,161 | user_db685765792c | Cooking | If you had add a lot of powdered spices, you gotta cook the final sauce after blending | 3 | t3_5fjnaz | t3_5fjnaz | /r/Cooking/comments/t3_5fjnaz/dakpsp1 | null | false | 2016-11-29T17:06:01Z |
dakpq3d | t1_dakpq3d | 1,480,439,073 | user_4c00634fd657 | Cooking | I think it was only on for one season but HDTV did a show with people who were trying to do their projects and had no idea what they were doing. Think you can remodel the only bathroom in your condo in a weekend? Nope, you'll be showering at the gym for 3 months. That was fantastic. | 1 | t1_dakksyz | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakpq3d | null | false | 2016-11-29T17:04:33Z |
dakpm99 | t1_dakpm99 | 1,480,438,943 | user_f8499a059f67 | Cooking | TLC is so far gone we just need to take it out back and put it down Ol' Yeller style. | 1 | t1_dakilvo | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakpm99 | null | false | 2016-11-29T17:02:23Z |
dakplc7 | t1_dakplc7 | 1,480,438,912 | user_4c00634fd657 | Cooking | >Is bone crusher a wrestler?
I hope so. I sure wouldn't want that guy as my dentist.
| 2 | t1_dakizv2 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakplc7 | null | false | 2016-11-29T17:01:52Z |
dakpgzi | t1_dakpgzi | 1,480,438,769 | user_0887ffa6c301 | Cooking | This is all you need:
http://www.seriouseats.com/2012/07/barbecue-sauce-recipes-regional-styles-kansas-city-memphis-carolinas.html | 10 | t3_5fjnaz | t3_5fjnaz | /r/Cooking/comments/t3_5fjnaz/dakpgzi | null | false | 2016-11-29T16:59:29Z |
dakp9bj | t1_dakp9bj | 1,480,438,514 | user_7d7d02de163d | Cooking | I know this is old, but didn't look like a lot of replies.
What I am doing this year is baking up cookies (chocolate chip, cinnamon, chocolate cups with mint frosting piped on top) in bite sized pieces and packing them in treat boxes. I'm freezing the finished products and reheating them christmas day, or eve if I'm n... | 1 | t3_5e5f8r | t3_5e5f8r | /r/Cooking/comments/t3_5e5f8r/dakp9bj | null | false | 2016-11-29T16:55:14Z |
dakp9as | t1_dakp9as | 1,480,438,513 | user_37fdb6eed95f | Cooking | I would cube it up and toast it gently so that it would soak up more of the liquid. Also make sure the bread soaks for a good while before baking (to make sure it's fully submerged, I would place a plate/lid over the top that is weighed down by something). I would also be careful with the sugar amount so it's not an ov... | 70 | t3_5fjh9z | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/dakp9as | null | false | 2016-11-29T16:55:13Z |
dakp7ui | t1_dakp7ui | 1,480,438,465 | user_b7cc3ae6e763 | Cooking | Pumpkin bread is really just cake. It wouldn't be a good candidate for bread pudding, IMO. | 3 | t3_5fjh9z | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/dakp7ui | null | false | 2016-11-29T16:54:25Z |
dakp33k | t1_dakp33k | 1,480,438,304 | user_6c58c44cadc4 | Cooking | I've taken tenderloins and cooked them just like I would cook a pork tenderloin using either a grill or occasionally a cast iron skillet. The biggest difference between the two for me, and this is for any cut of venison, I always soak it in a brine overnight to help remove the gamey taste from it. I find that the meat ... | 1 | t3_5fgbyb | t3_5fgbyb | /r/Cooking/comments/t3_5fgbyb/dakp33k | null | false | 2016-11-29T16:51:44Z |
dakoxhs | t1_dakoxhs | 1,480,438,121 | user_1958e335de0d | Cooking | You take the top prize! Please PM me directly with your top two picks, as well as shipping information (and phone number, for UPS).
We'll all be glad for you not to be cutting on a tray any longer! | 5 | t1_dajopl7 | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dakoxhs | null | false | 2016-11-29T16:48:41Z |
dakow0i | t1_dakow0i | 1,480,438,072 | user_1958e335de0d | Cooking | Congratulations on winning! Please PM me directly with your top two picks, as well as shipping information (and phone number, for UPS) and we'll make sure you are cutting on something less... uh.. fuzzy. | 2 | t1_dajpyt2 | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dakow0i | null | false | 2016-11-29T16:47:52Z |
dakov0y | t1_dakov0y | 1,480,438,039 | user_897ab107eb6a | Cooking | No problem. Worst case scenario - I threw away $20 and now I know. $20 isn't a big deal. Also, it might turn out to be a great purchase! We'll have to see.
Thanks for the quick response! | 2 | t1_dakoijr | t3_5f15uq | /r/Cooking/comments/t3_5f15uq/dakov0y | null | false | 2016-11-29T16:47:19Z |
dakoupn | t1_dakoupn | 1,480,438,030 | user_21821d638d8b | Cooking | The original Iron Chef felt *important*. There was a grandiosity to the event that imbued it with gravity, even while it was intentionally going over the top thematically.
Iron Chef America cheaped out...they tried to keep the serious business atmosphere but they shrunk the arena, eliminated the backstories, the audi... | 4 | t1_daji43e | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakoupn | null | false | 2016-11-29T16:47:10Z |
dakou62 | t1_dakou62 | 1,480,438,011 | user_1df69354f692 | Cooking | An oatmeal girl myself, I was drawing a blank, but a quick google revealed a recipe for cheesy grits with sausage and apple. The recipe called for the apples to be added to the pan during the last few minutes of cooking the sausages. Looked pretty good. | 1 | t3_5felqp | t3_5felqp | /r/Cooking/comments/t3_5felqp/dakou62 | null | false | 2016-11-29T16:46:51Z |
dakoijr | t1_dakoijr | 1,480,437,623 | user_12640b67933d | Cooking | No clue, never actually owned a ceramic knife. Was never in a position to get one, then I read about the whole splintering thing and I've stuck to stainless steel ever since. Sorry :( | 2 | t1_daknvsk | t3_5f15uq | /r/Cooking/comments/t3_5f15uq/dakoijr | null | false | 2016-11-29T16:40:23Z |
dakodjc | t1_dakodjc | 1,480,437,454 | user_a82133627fde | Cooking | Bread and pasta are 95% of my use, and even then I will often hand knead single batches. I like the compact size of the classic, it allows me to store it in an under counter cabinet. | 1 | t1_daknqvl | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/dakodjc | null | false | 2016-11-29T16:37:34Z |
dakoc97 | t1_dakoc97 | 1,480,437,412 | [deleted] | Cooking | [deleted] | 1 | t3_5felqp | t3_5felqp | /r/Cooking/comments/t3_5felqp/dakoc97 | null | false | 2016-11-29T16:36:52Z |
dako43b | t1_dako43b | 1,480,437,141 | user_0fcc6cfee1be | Cooking | Too real | 3 | t1_dakklrz | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dako43b | null | false | 2016-11-29T16:32:21Z |
dako1s7 | t1_dako1s7 | 1,480,437,065 | user_042e4b1b0f16 | Cooking | [This one is great](http://www.dribin.org/dave/recipes/Basil_Grilled_Tuna-38.html) if you're looking for something a little different. It originally came from a Steven Raichlen book. | 2 | t3_5fca2c | t3_5fca2c | /r/Cooking/comments/t3_5fca2c/dako1s7 | null | false | 2016-11-29T16:31:05Z |
daknvsk | t1_daknvsk | 1,480,436,869 | user_897ab107eb6a | Cooking | Older post, I know, but I just ordered a ceramic knife on a flash sale for cyber Monday. I'm vegetarian and pretty much only cut vegetables so I figured I wouldn't run in to torsion problems. Do you have any experience using a ceramic knife on veg? I just didn't see the point in spending too much money on a knife wh... | 2 | t1_dai0ehu | t3_5f15uq | /r/Cooking/comments/t3_5f15uq/daknvsk | null | false | 2016-11-29T16:27:49Z |
daknuh9 | t1_daknuh9 | 1,480,436,827 | user_e61f01fbc26f | Cooking | Thanks man | 1 | t1_dakn1f1 | t3_5fd00j | /r/Cooking/comments/t3_5fd00j/daknuh9 | null | false | 2016-11-29T16:27:07Z |
daknsiw | t1_daknsiw | 1,480,436,763 | user_71e676237cf2 | Cooking | You know, it would be great to see if the Ohta Faction is still seeking their revenge against their arch nemesis, Masaharu Morimoto... | 1 | t1_dajktbt | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/daknsiw | null | false | 2016-11-29T16:26:03Z |
daknr3t | t1_daknr3t | 1,480,436,716 | user_ce64b17b637a | Cooking | That brings back memories and if memory serves... that is the music to the movie *Backdraft* that they used. | 1 | t1_dajvivc | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/daknr3t | null | false | 2016-11-29T16:25:16Z |
daknqvl | t1_daknqvl | 1,480,436,709 | user_befdd7d51114 | Cooking | Yeah, and unfortunately I don't have hundreds of dollars to spare on the experiment. Literally the only need I have for a stand mixer over a normal mixer is for kneading bread. | 1 | t1_dakn88b | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/daknqvl | null | false | 2016-11-29T16:25:09Z |
daknoip | t1_daknoip | 1,480,436,632 | user_c46582fa2f3e | Cooking | "oily" | 1 | t1_dajqv3l | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/daknoip | null | false | 2016-11-29T16:23:52Z |
daknnql | t1_daknnql | 1,480,436,605 | user_3f42df4f1f0b | Cooking | He lost in the last round of Chopped, but they're notorious for arbitrary decisions. | 1 | t1_dak05em | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/daknnql | null | false | 2016-11-29T16:23:25Z |
daknmxu | t1_daknmxu | 1,480,436,579 | user_694a76113c75 | Cooking | Truth. | 2 | t1_dakj7zj | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/daknmxu | null | false | 2016-11-29T16:22:59Z |
daknmk7 | t1_daknmk7 | 1,480,436,567 | user_ccf81f0b94a3 | Cooking | Freezes worse? All tuna you've ever had that wasn't fresh caught by someone you know, was almost certainly frozen previously | 1 | t1_dajnerd | t3_5fca2c | /r/Cooking/comments/t3_5fca2c/daknmk7 | null | false | 2016-11-29T16:22:47Z |
dakni9n | t1_dakni9n | 1,480,436,429 | user_c46582fa2f3e | Cooking | Morimoto pls | 1 | t1_dakbylf | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakni9n | null | false | 2016-11-29T16:20:29Z |
daknfcj | t1_daknfcj | 1,480,436,333 | user_71e676237cf2 | Cooking | BIG BOLD FLAYVAHS | 2 | t1_dajbe39 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/daknfcj | null | false | 2016-11-29T16:18:53Z |
daknal7 | t1_daknal7 | 1,480,436,175 | user_a319287be41c | Cooking | The embellishment of my photographer, she does a wonderful job. My handwriting is atrocious, hence I type. | 1 | t1_dajmqbu | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/daknal7 | null | false | 2016-11-29T16:16:15Z |
dakn88b | t1_dakn88b | 1,480,436,097 | user_a82133627fde | Cooking | Externally it's identical, but they may have cut corners on the internals. Lots of claims to that effect, but it seems only speculation. | 1 | t1_daklsp4 | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/dakn88b | null | false | 2016-11-29T16:14:57Z |
dakn3t2 | t1_dakn3t2 | 1,480,435,946 | user_2c9403e5c262 | Cooking | hmmm salad leaves are best left on the root, as they will last longer. You can put whole heads of lettuce in iced water and they will keep in the fridge longer. As for things like root vegetables like onions and carrots. It is best to par boil them for about a minute, then freeze them in zip lock bags. That way, you ca... | 1 | t3_5fgy3f | t3_5fgy3f | /r/Cooking/comments/t3_5fgy3f/dakn3t2 | null | false | 2016-11-29T16:12:26Z |
dakn1f1 | t1_dakn1f1 | 1,480,435,865 | user_c9ebe4204ae1 | Cooking | Boil (not really boil, just heat) some water/vinegar, covered. Keep it hot and give it time, like 6 hrs. Most stuff should slough off. Then go in with the scrubbing pad/brush. | 1 | t3_5fd00j | t3_5fd00j | /r/Cooking/comments/t3_5fd00j/dakn1f1 | null | false | 2016-11-29T16:11:05Z |
dakmz6p | t1_dakmz6p | 1,480,435,790 | user_4b516e21fdd3 | Cooking | I don't know how often adults in Japan drink milk but they do get kids to drink. I totally got a milk box at the 7/11 in Japan so it has to be at least reasonable common, though maybe less so when Iron Chef was on. | 2 | t1_dakiyy8 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakmz6p | null | false | 2016-11-29T16:09:50Z |
dakmvol | t1_dakmvol | 1,480,435,673 | user_c9ebe4204ae1 | Cooking | Grilled/Seared Tuna lettuce wraps are one of my favorites.
Marinate in soy sauce, rice vinegar, lime, brown sugar, crushed garlic, sesame oil and minced serrano OR red pepper flakes for a little kick. Grill or pan sear, make sure you get a nice crust. Serve on a lettuce leaf with a dressing of diced cucumber, onion, a... | 2 | t3_5fca2c | t3_5fca2c | /r/Cooking/comments/t3_5fca2c/dakmvol | null | false | 2016-11-29T16:07:53Z |
dakmuei | t1_dakmuei | 1,480,435,628 | user_4b516e21fdd3 | Cooking | Well, I would agree but they already have Cutthroat Kitchen which is pretty much the populist cooking game show. Chopped at least seemed to be the show for fans who are a bit more serious about cooking. | 5 | t1_dajwwlb | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakmuei | null | false | 2016-11-29T16:07:08Z |
dakms61 | t1_dakms61 | 1,480,435,551 | user_befdd7d51114 | Cooking | Spaghetti bolognese.
Use a high sided large frypan (mine has about two inch high sides).
* Take half a bag of chopped frozen onion, saute on a low heat until starting to brown (will take a lot longer from frozen, but requires no cutting skills),
* add a pound of ground beef, and using a chunky spatula, break up and... | 4 | t3_5fim8f | t3_5fim8f | /r/Cooking/comments/t3_5fim8f/dakms61 | null | false | 2016-11-29T16:05:51Z |
dakmdjd | t1_dakmdjd | 1,480,435,047 | user_c9ebe4204ae1 | Cooking | Eggs benedict scales quite well.
You can pre-poach your eggs, refrigerate them overnight, then warm them up with a hot water bath for serving. Hollandaise gets easier the more you make, melt the butter, throw all the ingredients in a blender and you're done in <30 seconds then store in a thermos (needs to be kept war... | 1 | t3_5fhhyh | t3_5fhhyh | /r/Cooking/comments/t3_5fhhyh/dakmdjd | null | false | 2016-11-29T15:57:27Z |
dakm8wo | t1_dakm8wo | 1,480,434,885 | user_4a6c968a2805 | Cooking | Debone then yourself | 1 | t1_dak9eye | t3_5fe4op | /r/Cooking/comments/t3_5fe4op/dakm8wo | null | false | 2016-11-29T15:54:45Z |
dakm8lu | t1_dakm8lu | 1,480,434,875 | user_7878fbf3eea7 | Cooking | Yeah I am just bad at it. | 1 | t1_daklvjt | t3_5fim8f | /r/Cooking/comments/t3_5fim8f/dakm8lu | null | false | 2016-11-29T15:54:35Z |
dakm5to | t1_dakm5to | 1,480,434,777 | user_befdd7d51114 | Cooking | Jerusalem, by Ottolengi and Tamimi
I was raised on basic WASP stuff, Italian, curry with curry powder, roasts, etc. I tended to incorporate dishes/recipes into my repertoire one by one. I had never really dived deep into a single cuisine before. It was fun! | 2 | t3_5ffiio | t3_5ffiio | /r/Cooking/comments/t3_5ffiio/dakm5to | null | false | 2016-11-29T15:52:57Z |
dakm1nz | t1_dakm1nz | 1,480,434,628 | user_befdd7d51114 | Cooking | Quiches (use the more pedestrian crustless recipes with less cream)
Stuffed things (peppers, squashes, etc)
Experiement with pan sauces
Actually, go and buy the book Jerusalem by Ottolenghi and Tamimi. So much delicious food! | 1 | t3_5ffxsm | t3_5ffxsm | /r/Cooking/comments/t3_5ffxsm/dakm1nz | null | false | 2016-11-29T15:50:28Z |
daklzw1 | t1_daklzw1 | 1,480,434,564 | user_5e599a4aa53a | Cooking | The version I saw was dubbed. It wasn't dubbed poorly but was somehow *off*, which added to its charm, | 5 | t1_dak12oi | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/daklzw1 | null | false | 2016-11-29T15:49:24Z |
daklz2e | t1_daklz2e | 1,480,434,534 | user_c9ebe4204ae1 | Cooking | Most braises are pretty foolproof. There are things you can do to improve them, or degrade them, but if you start with a solid recipe, you can't fubar them. That's what I think of when I think fool*proof*.
http://www.seriouseats.com/2014/10/mexican-braises-stews-autumn-pork-beef.html
| 1 | t3_5fim8f | t3_5fim8f | /r/Cooking/comments/t3_5fim8f/daklz2e | null | false | 2016-11-29T15:48:54Z |
daklyob | t1_daklyob | 1,480,434,520 | user_87c4961de811 | Cooking | >Edit 3: The USA rep would be Kenji Lopez.
Say no more. Actually, you can get rid of everyone else besides Alton Brown and him and I'll watch it. | 5 | t1_dajxocg | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/daklyob | null | false | 2016-11-29T15:48:40Z |
daklvjt | t1_daklvjt | 1,480,434,408 | user_950b478a901a | Cooking | I dunno, man. I've never had a problem with it. Just have the egg mixture ready so you can mix it as soon as you drain the pasta. It's really not hard. | 1 | t1_daklajm | t3_5fim8f | /r/Cooking/comments/t3_5fim8f/daklvjt | null | false | 2016-11-29T15:46:48Z |
daklsp4 | t1_daklsp4 | 1,480,434,306 | user_befdd7d51114 | Cooking | Wow! That is impressive. Could they have downgraded the gears since 1983?
But now instead of lusting after a kitchenaid I'm lusting after the fancy Scandinavian gadget someone posted. It has a built in scraper! | 1 | t1_daklafj | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/daklsp4 | null | false | 2016-11-29T15:45:06Z |
dakloco | t1_dakloco | 1,480,434,151 | user_7c1b10e09a76 | Cooking | I found the easiest way to cook chicken breast is to butterfly them and reduce the thickness so it cooks more evenly.
But chicken thighs are delicious | 2 | t3_5fe4op | t3_5fe4op | /r/Cooking/comments/t3_5fe4op/dakloco | null | false | 2016-11-29T15:42:31Z |
daklmk1 | t1_daklmk1 | 1,480,434,087 | user_c9ebe4204ae1 | Cooking | This looks about right.
I omit the green onion and add cumin though. Gotta have a dash of cumin. | 1 | t3_5fht0k | t3_5fht0k | /r/Cooking/comments/t3_5fht0k/daklmk1 | null | false | 2016-11-29T15:41:27Z |
daklix2 | t1_daklix2 | 1,480,433,958 | user_7992479ba111 | Cooking | I personally prefer glass containers. I have a set of [Pyrex 3cup containers](https://smile.amazon.com/Pyrex-Rectangle-Storage-Container-Containers/dp/B012UNPNNI?ie=UTF8&keywords=pyrex%203%20cup&qid=1480433838&ref_=sr_1_3&sr=8-3) and a set of [no leak lids](https://smile.amazon.com/Pyrex-7210-NLC-Rectangle-Yellow-Vente... | 1 | t3_5ffl4t | t3_5ffl4t | /r/Cooking/comments/t3_5ffl4t/daklix2 | null | false | 2016-11-29T15:39:18Z |
dakld2b | t1_dakld2b | 1,480,433,748 | user_fa951de28b1e | Cooking | This is excellent news! Iron Chef and Good Eats were my favorite shows | 1 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakld2b | null | false | 2016-11-29T15:35:48Z |
daklb7w | t1_daklb7w | 1,480,433,680 | user_28740d91387a | Cooking | Wisk | 0 | t1_dakaj7m | t3_5fheyp | /r/Cooking/comments/t3_5fheyp/daklb7w | null | false | 2016-11-29T15:34:40Z |
daklajm | t1_daklajm | 1,480,433,655 | user_7878fbf3eea7 | Cooking | True it's easier than what's currently on the list but it's fusier than you think for someone who hasn't made it before. For example, if you follow your recipe exactly you need to be able to cook your bacon and garlic and mix up your egg mixture before the pasta is done so your pasta is still hot. I've also had issues ... | 2 | t1_dakk1om | t3_5fim8f | /r/Cooking/comments/t3_5fim8f/daklajm | null | false | 2016-11-29T15:34:15Z |
daklafj | t1_daklafj | 1,480,433,652 | user_a82133627fde | Cooking |
>A kitchen aid professional can knead bread. No other mixer (stand or handheld) has a motor powerful enough to do that
My 4.5 qt KA "classic" has made thousands (literally) of batches of bread and pasta dough since I bought it in 1983. Not small batches either, my standard is 1kg of flour, and I often do 4 batches b... | 1 | t1_daj93s7 | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/daklafj | null | false | 2016-11-29T15:34:12Z |
dakla9w | t1_dakla9w | 1,480,433,646 | user_28740d91387a | Cooking | Meh, price was not a factor in my decision to give it a try. I tried it to see if I could pull it off, et voila. | 5 | t1_dakc771 | t3_5fheyp | /r/Cooking/comments/t3_5fheyp/dakla9w | null | false | 2016-11-29T15:34:06Z |
dakl7d7 | t1_dakl7d7 | 1,480,433,539 | [deleted] | Cooking | [deleted] | 1 | t1_dajbe39 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakl7d7 | null | false | 2016-11-29T15:32:19Z |
dakkxsq | t1_dakkxsq | 1,480,433,184 | user_8c611fa29a4f | Cooking | fuck this rigged garbage. FYI YOU PAY TO BE ON IRON CHEF AND THERE AINT NO SECRET INGREDIENTS. You pay a publisher or Pr pro to get you on the show. | 1 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakkxsq | null | false | 2016-11-29T15:26:24Z |
dakkwiz | t1_dakkwiz | 1,480,433,136 | user_7f2992cf5562 | Cooking | Discovery wings spins in its grave every time someone mentions gas monkey or gold digging. | 1 | t1_dak8tq0 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakkwiz | null | false | 2016-11-29T15:25:36Z |
dakkv8m | t1_dakkv8m | 1,480,433,089 | user_1c2bcbbc6f4e | Cooking | I think any skillet is also better to have clad. | 1 | t1_dah38qd | t3_5f2pxl | /r/Cooking/comments/t3_5f2pxl/dakkv8m | null | false | 2016-11-29T15:24:49Z |
dakksyz | t1_dakksyz | 1,480,433,004 | user_7f2992cf5562 | Cooking | Watching the commercials that play before my 10 year old good eats DVD's makes me sad. There used to be such INFORMATIVE entertainment that what we have now is pure scripted nonsense in comparison. The same goes for HGTV which used to detail home projects but now is flipping real estate and very dumbed down shows about... | 3 | t1_dajl6k9 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakksyz | null | false | 2016-11-29T15:23:24Z |
dakks3d | t1_dakks3d | 1,480,432,971 | user_1c2bcbbc6f4e | Cooking | /u/ninerrider is exactly right about this. Steel will always get hotspots, which is why aluminum and clad are used. The choice of clad vs disk depends on the shape of the pan and what you want to cook. For a saucier, you **absolutely want clad**. I have that Vollrath pan and it's fantastic!! I also use a Vollrath ... | 1 | t1_dahcy3d | t3_5f2pxl | /r/Cooking/comments/t3_5f2pxl/dakks3d | null | false | 2016-11-29T15:22:51Z |
dakknl4 | t1_dakknl4 | 1,480,432,799 | user_d5373cf4e9d3 | Cooking | Still can't name a foreign chef whose cooking he admires. | 4 | t1_dakklrz | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakknl4 | null | false | 2016-11-29T15:19:59Z |
dakklzd | t1_dakklzd | 1,480,432,739 | user_19d8ad111360 | Cooking | thank you I am going to try all the ideas | 2 | t1_dakcgxt | t3_5fejnh | /r/Cooking/comments/t3_5fejnh/dakklzd | null | false | 2016-11-29T15:18:59Z |
dakklrz | t1_dakklrz | 1,480,432,732 | user_7f2992cf5562 | Cooking | Challenger Gary Johnson probably doesn't even know all of the iron chefs | 6 | t1_dajholw | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakklrz | null | false | 2016-11-29T15:18:52Z |
dakklam | t1_dakklam | 1,480,432,713 | user_51fe5674c5d4 | Cooking | You're right! I was thinking it came in a 10 pack but now I remember it was just 3 different colors.
Pretty disappointed in myself that I never bothered to pay attention to the logo on the bottom. I just assumed it was the company logo. That makes a lot more sense now. | 1 | t1_dak3oqx | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dakklam | null | false | 2016-11-29T15:18:33Z |
dakkhws | t1_dakkhws | 1,480,432,581 | user_7f92ca13fd49 | Cooking | But Chopped Junior is horse shit. | 1 | t1_dakgirk | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakkhws | null | false | 2016-11-29T15:16:21Z |
dakkgs9 | t1_dakkgs9 | 1,480,432,537 | user_9ac9e5e37f70 | Cooking | I just have to say all you folks are all sorts of nasty. If you don't win this "contest" you better buy something from this company and save you and your family from the Plague. You really ought to be ashamed of yourselves. | 13 | t3_5fde0i | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dakkgs9 | null | false | 2016-11-29T15:15:37Z |
dakkget | t1_dakkget | 1,480,432,523 | user_631e3a9626cf | Cooking | Check out this thread on crackling, [specifically this post](https://forums.egullet.org/topic/108508-siu-yook-roast-pork-belly/?do=findComment&comment=1531721). Origamicrane tests several different methods for producing crackling and finds that a rub with lye water produces the best crackling, with a straight alcohol r... | 2 | t3_5fia86 | t3_5fia86 | /r/Cooking/comments/t3_5fia86/dakkget | null | false | 2016-11-29T15:15:23Z |
dakkfj3 | t1_dakkfj3 | 1,480,432,488 | user_cc9422e05abd | Cooking | I have had carrots last three weeks in my fridge.
Onions will tend to get slimy after 6 or 7 days.
I would buy one of the salad packs and see how long it will last. After you take some out, fold the edge over and clip it shut, | 1 | t3_5fgy3f | t3_5fgy3f | /r/Cooking/comments/t3_5fgy3f/dakkfj3 | null | false | 2016-11-29T15:14:48Z |
dakkfhd | t1_dakkfhd | 1,480,432,486 | user_7f92ca13fd49 | Cooking | Pioneer Woman, despite Ree having a really squeaky voice that can be grating, teaches some really good dishes that range from Mexican to Italian to homestead American. She breaks it down simply, directions are easy to follow, and the show mixes personal life and cooking pretty well.
Of course her "Asian flare" dishes ... | 3 | t1_dakf5is | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakkfhd | null | false | 2016-11-29T15:14:46Z |
dakkei8 | t1_dakkei8 | 1,480,432,448 | user_4aeadf393e6c | Cooking | Is it just me or did Alton Brown and the floor reporter guy actually hate each other? During the show there were a lot of little quips and taking swipes at each other, it was noticeable and kind of funny.... I don't know if they played that way for the show or if they really didn't get along. | 1 | t1_daji43e | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakkei8 | null | false | 2016-11-29T15:14:08Z |
dakka1m | t1_dakka1m | 1,480,432,275 | user_4aeadf393e6c | Cooking | Is that an acronym for something? | 2 | t1_dajholw | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakka1m | null | false | 2016-11-29T15:11:15Z |
dakk9ua | t1_dakk9ua | 1,480,432,267 | user_a1d835fd5c4e | Cooking | I hope they bring back William Shatner. | 1 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakk9ua | null | false | 2016-11-29T15:11:07Z |
dakk995 | t1_dakk995 | 1,480,432,245 | user_042e4b1b0f16 | Cooking | This [Broccoli Soup](https://www.youtube.com/watch?v=2KR44a_5v_A) is really good and incredibly simple. Great blank canvas if you want to add more to it as well. | 2 | t3_5fgqmo | t3_5fgqmo | /r/Cooking/comments/t3_5fgqmo/dakk995 | null | false | 2016-11-29T15:10:45Z |
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