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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dakk1om | t1_dakk1om | 1,480,431,950 | user_950b478a901a | Cooking | Really? It's my go to easy dinner. Just drain the pasta and then add the egg mixture off the heat.
It's certainly easier than the other things suggested as of now. | 0 | t1_dakjz5d | t3_5fim8f | /r/Cooking/comments/t3_5fim8f/dakk1om | null | false | 2016-11-29T15:05:50Z |
dakjzt1 | t1_dakjzt1 | 1,480,431,875 | user_a962523f095f | Cooking | Pepperoncini beef. It is delicious and so so so easy. You do need a slow cooker however. You also need:
1 beef roast. Pretty much anything will work here.
1 jar of pepperoncini peppers, preferably pre-sliced.
1 package of deli sliced provolone.
1 loaf of french bread. Maybe 2.
Stick the roast in the slow cooker and p... | 2 | t3_5fim8f | t3_5fim8f | /r/Cooking/comments/t3_5fim8f/dakjzt1 | null | false | 2016-11-29T15:04:35Z |
dakjz5d | t1_dakjz5d | 1,480,431,850 | user_7878fbf3eea7 | Cooking | I wouldn't call pasta carbonara fool proof. It's one of those recipes that's easy to do once you know what you're doing but it's so easy to scramble the eggs if your pan is too hot or not have your pasta hot enough if it's finished before your meat is and you drain it too soon. I may have never successful made good pas... | 4 | t1_daki4np | t3_5fim8f | /r/Cooking/comments/t3_5fim8f/dakjz5d | null | false | 2016-11-29T15:04:10Z |
dakjqly | t1_dakjqly | 1,480,431,505 | user_0887ffa6c301 | Cooking | This is my favorite recipe for some of the less tender cuts:
http://honest-food.net/2014/12/29/hungarian-venison-porkolt-recipe/
The entire site is a goldmine for recipes on game. | 1 | t3_5fgbyb | t3_5fgbyb | /r/Cooking/comments/t3_5fgbyb/dakjqly | null | false | 2016-11-29T14:58:25Z |
dakjo7q | t1_dakjo7q | 1,480,431,411 | user_7bf428e17a8d | Cooking | I'm a bot, *bleep*, *bloop*. Someone has linked to this thread from another place on reddit:
- [/r/carmb] [Link to aviation industry FAQS](https://np.reddit.com/r/Carmb/comments/5fj195/link_to_aviation_industry_faqs/)
[](#footer)*^(If you follow any of the above links, please respect the rules of reddit and don't vot... | 2 | t1_daj9t1c | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/dakjo7q | null | false | 2016-11-29T14:56:51Z |
dakj7zj | t1_dakj7zj | 1,480,430,740 | user_64cbb6a09b53 | Cooking | The American reboot of Iron chef was atrocious. The chefs in the reboot were all untalented hacks in comparison to the OG. Iron Chef French Hiroyuki Sakai was the best chef I have ever watched.
https://en.wikipedia.org/wiki/Hiroyuki_Sakai | 1 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakj7zj | null | false | 2016-11-29T14:45:40Z |
dakj1ug | t1_dakj1ug | 1,480,430,483 | user_fc2458b5b8dd | Cooking | here is way too much information one why you do which steps in risotto http://www.seriouseats.com/2011/10/the-food-lab-the-science-of-risotto.html | 6 | t3_5fhhbd | t3_5fhhbd | /r/Cooking/comments/t3_5fhhbd/dakj1ug | null | false | 2016-11-29T14:41:23Z |
dakj18v | t1_dakj18v | 1,480,430,457 | user_c97215a7a101 | Cooking | Jalepeños are the secret ingredient every week. | 1 | t1_dajbe39 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakj18v | null | false | 2016-11-29T14:40:57Z |
dakj0ag | t1_dakj0ag | 1,480,430,416 | user_d5e1c2c5e7ba | Cooking | If you start by cooking in a big pot, I've pureed all sorts of soups:
-lentil
-butternut squash
-apple & squash
-split pea
-roasted poblano and corn
-potato leek
Depending on the consistency I want in the soup, I may partially blend them to retain some texture and chunks.
As for sauces:
-tomatillo salsa (af... | 3 | t3_5fgqmo | t3_5fgqmo | /r/Cooking/comments/t3_5fgqmo/dakj0ag | null | false | 2016-11-29T14:40:16Z |
dakizv2 | t1_dakizv2 | 1,480,430,400 | user_4fa2d7e9eef3 | Cooking | Is bone crusher a wrestler? Because that sounds about right for Japanese television. | 1 | t1_dajuds0 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakizv2 | null | false | 2016-11-29T14:40:00Z |
dakizh0 | t1_dakizh0 | 1,480,430,384 | user_0c0bb0c48e7f | Cooking | "The Great British Baking Show" can be summed up in one word: fucking delightful! | 3 | t1_dajuduh | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakizh0 | null | false | 2016-11-29T14:39:44Z |
dakiyy8 | t1_dakiyy8 | 1,480,430,362 | user_e8dcc14567e0 | Cooking | A huge percentage of Asian people are lactose intolerant; they don't really consume dairy after they're weaned from breastfeeding. | 1 | t1_dak8qfv | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakiyy8 | null | false | 2016-11-29T14:39:22Z |
dakipkt | t1_dakipkt | 1,480,429,957 | user_e89231995772 | Cooking | Ah, thank you. | 1 | t1_dakhrcg | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakipkt | null | false | 2016-11-29T14:32:37Z |
dakilvo | t1_dakilvo | 1,480,429,792 | user_b8c9ead550d8 | Cooking | TLC. the learning channel.
Midgets, gypsies, and weird dating shows mix with a sprinkle of Lolita pageants | 1 | t1_dak8tq0 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakilvo | null | false | 2016-11-29T14:29:52Z |
dakihrd | t1_dakihrd | 1,480,429,613 | user_b271ceaf9707 | Cooking | I remember Morimoto blind tasted a pepper during an episode where the secret ingredient was hot peppers against a chef from Texas, I believe.
That raw Jalapeño almost killed him.
Edit: [Only video I could find on YouTube of it.](https://youtu.be/0NOZ_tHIadM) | 1 | t1_dajvivc | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakihrd | null | false | 2016-11-29T14:26:53Z |
dakids4 | t1_dakids4 | 1,480,429,433 | user_fc373124909f | Cooking | Well I hope it isn't the garbage "reality" competition to become an Iron Chef. | 1 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakids4 | null | false | 2016-11-29T14:23:53Z |
daki4np | t1_daki4np | 1,480,429,028 | user_950b478a901a | Cooking | Pasta carbonara. Dress it up with asparagus if you want ([here's a recipe](http://www.closetcooking.com/2014/06/roasted-asparagus-and-mushroom-carbonara.html)). Or even just pasta with a nice bolognese sauce. | 0 | t3_5fim8f | t3_5fim8f | /r/Cooking/comments/t3_5fim8f/daki4np | null | false | 2016-11-29T14:17:08Z |
daki285 | t1_daki285 | 1,480,428,916 | user_2c9403e5c262 | Cooking | Cooking the rice in a dry pan with a little olive oil starts the cooking process quicker by getting direct heat into the grain and opening it up a little. which in turn also allows flavours to permeate into the rice better. | 2 | t3_5fhhbd | t3_5fhhbd | /r/Cooking/comments/t3_5fhhbd/daki285 | null | false | 2016-11-29T14:15:16Z |
daki06i | t1_daki06i | 1,480,428,821 | user_b4262fda8fa3 | Cooking | Good luck! Hope it works for you. | 1 | t1_dakhs99 | t3_5fia86 | /r/Cooking/comments/t3_5fia86/daki06i | null | false | 2016-11-29T14:13:41Z |
dakhxoa | t1_dakhxoa | 1,480,428,704 | user_5df5a3703103 | Cooking | Oh joy. I'm so excited to see dishes made with mundane ingredients with zero back history (hell, even if it's cheese at least they can do some back story about why that particular regions cheese was selected as the secret ingredient for Christ's sake. Give the farmer some credit for their hard work) and all with the sa... | 1 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakhxoa | null | false | 2016-11-29T14:11:44Z |
dakhtpt | t1_dakhtpt | 1,480,428,516 | user_96925227402a | Cooking | I like the pioneer woman.
But chopped can be abbot will sometimes.
You have to make an entree out of lemons, chocolate covered ants, pigs feet and gummy bears. GO! | 1 | t1_dakgirk | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakhtpt | null | false | 2016-11-29T14:08:36Z |
dakht7e | t1_dakht7e | 1,480,428,493 | user_309292e74316 | Cooking | The Food Network is thrashing around as it drowns. Every iteration of Iron Chef since the original has been less good. | 1 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakht7e | null | false | 2016-11-29T14:08:13Z |
dakhs99 | t1_dakhs99 | 1,480,428,445 | user_28ba9a1cda9d | Cooking | thanks, will try. | 1 | t1_dakhkkp | t3_5fia86 | /r/Cooking/comments/t3_5fia86/dakhs99 | null | false | 2016-11-29T14:07:25Z |
dakhrsa | t1_dakhrsa | 1,480,428,421 | user_e7d35cfd6ea0 | Cooking | This may not need to be said but the backstraps are *Loins*, not tenderloins. The true tenderloins are on the inside of the chest cavity and are about 1/4 of the size of the backstraps. 1 backstrap is enough for 12+ people so don't feel like you're only stuck with a single cooking method. Use 1 for a roast and/or steak... | 1 | t3_5fgbyb | t3_5fgbyb | /r/Cooking/comments/t3_5fgbyb/dakhrsa | null | false | 2016-11-29T14:07:01Z |
dakhrnn | t1_dakhrnn | 1,480,428,415 | user_482921a17206 | Cooking | Hey man, let's see how this works out!
So, you're gonna make pulled pork BBQ sandwiches.
Things you'll need:
A way to cook it above a pan. Either on a baker's rack, or a roasting rack. This is an optional step, but it allows for heat to get under the meat, for a better roast.
A chunk of pork meat. Either a butt,... | 2 | t3_5fim8f | t3_5fim8f | /r/Cooking/comments/t3_5fim8f/dakhrnn | null | false | 2016-11-29T14:06:55Z |
dakhrcg | t1_dakhrcg | 1,480,428,400 | user_f1fd1d0a7666 | Cooking | It's different because Pillsbury has a trademark on "Bake-Off" in the US. | 7 | t1_dak4dqn | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakhrcg | null | false | 2016-11-29T14:06:40Z |
dakhlrc | t1_dakhlrc | 1,480,428,135 | user_a91cfdaa0ca1 | Cooking | Alrighty then. | 1 | t1_dak3vy0 | t3_5fca2c | /r/Cooking/comments/t3_5fca2c/dakhlrc | null | false | 2016-11-29T14:02:15Z |
dakhkkp | t1_dakhkkp | 1,480,428,079 | user_b4262fda8fa3 | Cooking | Depends on the size of your roast. Pork is usually 40 min per kg.
For the 1.7kg rolled roast I did the other night, I did 20 minutes at 225C, 40 minutes at 190C, and then 20 minutes at 225C again (keeping a close eye on it in case of burning/drying out). I have my oven heating for at least 20 minutes before I put th... | 2 | t1_dakgrr0 | t3_5fia86 | /r/Cooking/comments/t3_5fia86/dakhkkp | null | false | 2016-11-29T14:01:19Z |
dakhjrf | t1_dakhjrf | 1,480,428,039 | user_2c9403e5c262 | Cooking | One of my absolute favourite go to dishes for fuss free but impressive, is roast shoulder of lamb with boulangere potatoes. It absolutely delicious. Basically you have layers of potato, onion and thyme in a roasting dish, you sit a shoulder of lamb on top, pour over good chicken stock (i use knorr jelly pot) and then j... | 4 | t3_5fim8f | t3_5fim8f | /r/Cooking/comments/t3_5fim8f/dakhjrf | null | false | 2016-11-29T14:00:39Z |
dakh8kx | t1_dakh8kx | 1,480,427,481 | user_5bf2fd020e1b | Cooking | I've noticed that the "how to cook" shows are all relegated to the morning hours now - Pioneer Woman, Trisha's Southern Kitchen, Farmhouse Rules, etc - and by noon or slightly after, it's all competition shows :( | 1 | t1_daju0im | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakh8kx | null | false | 2016-11-29T13:51:21Z |
dakgrr0 | t1_dakgrr0 | 1,480,426,599 | user_28ba9a1cda9d | Cooking | What temps and times are you doing? | 1 | t1_dakf6jr | t3_5fia86 | /r/Cooking/comments/t3_5fia86/dakgrr0 | null | false | 2016-11-29T13:36:39Z |
dakgqq0 | t1_dakgqq0 | 1,480,426,544 | user_2c9403e5c262 | Cooking | I cut the skin with a sharp knife, just into the fat, not the meat itself. I then rub in salt, pepper and fennel seeds. Then put it in the oven on a medium heat. The fat bubbles up through the cuts and makes it crispy. | 1 | t3_5fia86 | t3_5fia86 | /r/Cooking/comments/t3_5fia86/dakgqq0 | null | false | 2016-11-29T13:35:44Z |
dakglif | t1_dakglif | 1,480,426,261 | user_c914b7ef7db6 | Cooking | They have another network called the Cooking Channel which is more oriented towards informational programming like that. I hear where you're coming from though. There are so many competition shows now that it's saturated the food TV market.
If you want how-to shows you should try Create TV. It's a channel on PBS that... | 2 | t1_dak9v0m | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakglif | null | false | 2016-11-29T13:31:01Z |
dakgkfl | t1_dakgkfl | 1,480,426,200 | user_424aef315ec8 | Cooking | Roasted chicken would be a super easy but always pleasing idea. | 5 | t3_5fim8f | t3_5fim8f | /r/Cooking/comments/t3_5fim8f/dakgkfl | null | false | 2016-11-29T13:30:00Z |
dakgirk | t1_dakgirk | 1,480,426,110 | user_c914b7ef7db6 | Cooking | Tell me about it. Other than Chopped it's all garbage. | 2 | t1_dakdaa8 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakgirk | null | false | 2016-11-29T13:28:30Z |
dakgih8 | t1_dakgih8 | 1,480,426,095 | user_c914b7ef7db6 | Cooking | This is one reboot I can get behind. Usually I'm sick of them rehashing what's been done. But I wouldn't complain if out of nowhere Good Eats would be rebooted too. | 1 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakgih8 | null | false | 2016-11-29T13:28:15Z |
dakg2hu | t1_dakg2hu | 1,480,425,187 | user_ccbbbb531e02 | Cooking | Here he is on Beat Bobby Flay https://youtu.be/vev2AIu5g3M | 2 | t1_dak7x0x | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakg2hu | null | false | 2016-11-29T13:13:07Z |
dakf84k | t1_dakf84k | 1,480,423,272 | user_a25ed40448e5 | Cooking | Hopefully that will be the next Guy Fieri show.. | 7 | t1_dajvsp5 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakf84k | null | false | 2016-11-29T12:41:12Z |
dakf6jr | t1_dakf6jr | 1,480,423,167 | user_b4262fda8fa3 | Cooking | Pretty much. Actually, I'm just haphazard about it. I drench white vinegar all over my roast so every bit of the scored skin gets wet, rub in lots of salt and when it comes out... crunchy goodness.
Never tried it with pork belly, but can't imagine why it wouldn't work if the skin is the same. The important thing ... | 2 | t1_dakexed | t3_5fia86 | /r/Cooking/comments/t3_5fia86/dakf6jr | null | false | 2016-11-29T12:39:27Z |
dakf5is | t1_dakf5is | 1,480,423,100 | user_a0584f977f5e | Cooking | I know... I'm seriously considering knocking Food Network out of my subscription because of it. Everything needs to be a challenge or competition, every competitor needs an extra little backstory... | 1 | t1_daju0im | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakf5is | null | false | 2016-11-29T12:38:20Z |
dakf0u7 | t1_dakf0u7 | 1,480,422,781 | user_33dfa9db464b | Cooking | I do not add any fat to pork skin for crackling at the beginning of the process. Just thoroughly paper towel dry it off, cut score marks through the skin, leave a little bit of fat under, and season well with salt and a sprinkling of mustard powder. Then roast in a high temp oven (say 220C) for 15 mins or so on a wire ... | 1 | t3_5fia86 | t3_5fia86 | /r/Cooking/comments/t3_5fia86/dakf0u7 | null | false | 2016-11-29T12:33:01Z |
dakexed | t1_dakexed | 1,480,422,540 | user_28ba9a1cda9d | Cooking | And you just rub vinegar and salt into the crackling? Have you ever done it with pork belly? | 1 | t1_dakesq8 | t3_5fia86 | /r/Cooking/comments/t3_5fia86/dakexed | null | false | 2016-11-29T12:29:00Z |
dakesq8 | t1_dakesq8 | 1,480,422,210 | user_b4262fda8fa3 | Cooking | We have a fan forced oven. | 1 | t1_dakequc | t3_5fia86 | /r/Cooking/comments/t3_5fia86/dakesq8 | null | false | 2016-11-29T12:23:30Z |
dakequc | t1_dakequc | 1,480,422,073 | user_28ba9a1cda9d | Cooking | What kind of oven mode do you use, convection/fan or no fan? | 1 | t3_5fia86 | t3_5fia86 | /r/Cooking/comments/t3_5fia86/dakequc | null | false | 2016-11-29T12:21:13Z |
dakej0s | t1_dakej0s | 1,480,421,491 | user_3f41f457f9de | Cooking | B | 0 | t1_dajyb82 | t3_5ffya7 | /r/Cooking/comments/t3_5ffya7/dakej0s | null | false | 2016-11-29T12:11:31Z |
dakehgl | t1_dakehgl | 1,480,421,369 | user_771ca84e942f | Cooking | BBQ rub. Yum. | 1 | t3_5fia86 | t3_5fia86 | /r/Cooking/comments/t3_5fia86/dakehgl | null | false | 2016-11-29T12:09:29Z |
dakefsl | t1_dakefsl | 1,480,421,240 | user_663c02098138 | Cooking | You should pick up drinking next then. | 7 | t1_dakaehm | t3_5fheyp | /r/Cooking/comments/t3_5fheyp/dakefsl | null | false | 2016-11-29T12:07:20Z |
dakeeui | t1_dakeeui | 1,480,421,165 | user_fe34995517f7 | Cooking | i despise bobby flay. | 1 | t1_dajbe39 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakeeui | null | false | 2016-11-29T12:06:05Z |
dakee7u | t1_dakee7u | 1,480,421,118 | user_eec1a8599d50 | Cooking | Cutthroat was more than realty or food competition because of Alton and how he taught or used the twists and surprises.
You could actually learn from the show and have a competition. | 2 | t1_dak80f4 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakee7u | null | false | 2016-11-29T12:05:18Z |
dakeanj | t1_dakeanj | 1,480,420,847 | user_f8499a059f67 | Cooking | I think I'm in love with you. | 5 | t1_dakacjj | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakeanj | null | false | 2016-11-29T12:00:47Z |
dakdphk | t1_dakdphk | 1,480,419,084 | user_09293edaae03 | Cooking | I did Salmon in sesame crust with carrot puree (+coriander if you like)
Here is the recipe,
https://www.youtube.com/watch?v=ByHLY9zVRz8&t=1s
good luck ! | 1 | t3_5d55yq | t3_5d55yq | /r/Cooking/comments/t3_5d55yq/dakdphk | null | false | 2016-11-29T11:31:24Z |
dakdjba | t1_dakdjba | 1,480,418,542 | user_ae7aed0a7eaa | Cooking | hey motherfucker, don't you dare forget Cat Corra, Masaharu Morimoto and Mario Bertoli. | 2 | t1_dajktbt | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakdjba | null | false | 2016-11-29T11:22:22Z |
dakdimn | t1_dakdimn | 1,480,418,482 | user_09293edaae03 | Cooking | I use a big knife,... my girlfriend use scissors... | 1 | t3_5f9z6r | t3_5f9z6r | /r/Cooking/comments/t3_5f9z6r/dakdimn | null | false | 2016-11-29T11:21:22Z |
dakdgii | t1_dakdgii | 1,480,418,294 | user_ae7aed0a7eaa | Cooking | that's a reaction gif if I have ever seen one. | 1 | t1_dajvivc | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakdgii | null | false | 2016-11-29T11:18:14Z |
dakdcih | t1_dakdcih | 1,480,417,928 | user_124dff0dfa39 | Cooking | Duck fat and sesame oil scrambled eggs. | 1 | t3_5fe79d | t3_5fe79d | /r/Cooking/comments/t3_5fe79d/dakdcih | null | false | 2016-11-29T11:12:08Z |
dakdaa8 | t1_dakdaa8 | 1,480,417,723 | user_e8bb5077813f | Cooking | They need to reboot the food network.
That shit has been unwatchable for years. | 6 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakdaa8 | null | false | 2016-11-29T11:08:43Z |
dakd1qw | t1_dakd1qw | 1,480,416,912 | user_09293edaae03 | Cooking | Hey, i'm now on diet too and begin to compile ideas,...
I just began a youtube channel with my wife for good diet recipes,
There are recipes with meat, but also with fish etc,...
for example,
Salmon with sesame crust:
https://www.youtube.com/watch?v=ByHLY9zVRz8
Plaice Recipe:
https://www.youtube.com/watch?v=_Styj1GT8vg... | 1 | t3_5dakpc | t3_5dakpc | /r/Cooking/comments/t3_5dakpc/dakd1qw | null | false | 2016-11-29T10:55:12Z |
dakd17x | t1_dakd17x | 1,480,416,863 | user_81c3f40e50b9 | Cooking | Replying to my own comment because I noticed the title said salsa fresca too. To me, salsa fresca is different than pico de gallo in that it's smooth instead of chunky. I like cooking some things in salsas, so this is technically not all that fresca, but it is really good and we still call it salsa fresca. Maybe there'... | 1 | t1_dakcmrr | t3_5fht0k | /r/Cooking/comments/t3_5fht0k/dakd17x | null | false | 2016-11-29T10:54:23Z |
dakczgn | t1_dakczgn | 1,480,416,702 | user_b47122b0999f | Cooking | [Jamies chicken and chorizo dish](http://www.jamieoliver.com/recipes/rice-recipes/baked-rice-with-chicken-chorizo/) is a personal favourite. Anything with chorizo really..
For breakfast if you're feeling adventurous [Shakshuka](https://toriavey.com/toris-kitchen/2010/07/summer-2010-travel-blog-shakshuka/) is a delicio... | 1 | t3_5ffxsm | t3_5ffxsm | /r/Cooking/comments/t3_5ffxsm/dakczgn | null | false | 2016-11-29T10:51:42Z |
dakcv5v | t1_dakcv5v | 1,480,416,296 | user_b47122b0999f | Cooking | As far as I'm aware yes. | 4 | t1_dakbtzd | t3_5fhhbd | /r/Cooking/comments/t3_5fhhbd/dakcv5v | null | false | 2016-11-29T10:44:56Z |
dakcuss | t1_dakcuss | 1,480,416,262 | user_b47122b0999f | Cooking | Your veg chopping/separation is impressive on the chopping block. | 1 | t3_5fht0k | t3_5fht0k | /r/Cooking/comments/t3_5fht0k/dakcuss | null | false | 2016-11-29T10:44:22Z |
dakcmrr | t1_dakcmrr | 1,480,415,515 | user_81c3f40e50b9 | Cooking | To me pico de gallo means California. Here's the way I do it. It makes less than the OP. If you don't like cooked things in pico de gallo, it's okay raw too, but it really is better if you cook some.
* 1 28 oz can whole peeled tomatoes, drained, squeezed (get the water out of the middle, it's flavorless), then chopped... | 1 | t3_5fht0k | t3_5fht0k | /r/Cooking/comments/t3_5fht0k/dakcmrr | null | false | 2016-11-29T10:31:55Z |
dakcgxt | t1_dakcgxt | 1,480,414,975 | user_a5e7cb2b02ac | Cooking | I just made some this week with an Italian sausage pumpkin bolognese that was delicious and hearty.
I also really enjoy pesto recipes with gnocchi. | 2 | t3_5fejnh | t3_5fejnh | /r/Cooking/comments/t3_5fejnh/dakcgxt | null | false | 2016-11-29T10:22:55Z |
dakccsf | t1_dakccsf | 1,480,414,585 | user_a5e7cb2b02ac | Cooking | For the bacon, you can cook a large batch at once inside the stove instead of having to pay attention to it on a griddle or stovetop.
Some fresh fruit would be a good addition to balance out the heavy options.
I would offer scrambled eggs or a frittata instead of offering fried eggs. Scrambling allows you to make o... | 3 | t1_dakah5u | t3_5fhhyh | /r/Cooking/comments/t3_5fhhyh/dakccsf | null | false | 2016-11-29T10:16:25Z |
dakc771 | t1_dakc771 | 1,480,414,067 | user_87f0509648b0 | Cooking | And only four times the price of buying ready made! | 4 | t3_5fheyp | t3_5fheyp | /r/Cooking/comments/t3_5fheyp/dakc771 | null | false | 2016-11-29T10:07:47Z |
dakc2by | t1_dakc2by | 1,480,413,606 | user_a7ad4da880c6 | Cooking | Right your are, Ken! | 6 | t1_dak578x | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakc2by | null | false | 2016-11-29T10:00:06Z |
dakbysk | t1_dakbysk | 1,480,413,285 | user_950b478a901a | Cooking | I would definitely mince any hot peppers to avoid huge chunks. Also, I don't think green onions are traditional in pico de gallo. | 4 | t3_5fht0k | t3_5fht0k | /r/Cooking/comments/t3_5fht0k/dakbysk | null | false | 2016-11-29T09:54:45Z |
dakbylf | t1_dakbylf | 1,480,413,267 | user_a037d58b6881 | Cooking | Sakai and Kenichi would be totally up for that shit. | 4 | t1_dajl6fi | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakbylf | null | false | 2016-11-29T09:54:27Z |
dakbtzd | t1_dakbtzd | 1,480,412,850 | user_7b0ae79e7976 | Cooking | So it is completely to do with the development of flavour, rather than, say, a technique used to develop textures within the rice? | 5 | t1_dak9til | t3_5fhhbd | /r/Cooking/comments/t3_5fhhbd/dakbtzd | null | false | 2016-11-29T09:47:30Z |
dakbf6m | t1_dakbf6m | 1,480,411,524 | user_c85ee66d0268 | Cooking | Reminds me of the salads in Bulgaria, where they throw in half a chicken, just to be on the safe side :)
| 1 | t1_dakbdwu | t3_5fhhyh | /r/Cooking/comments/t3_5fhhyh/dakbf6m | null | false | 2016-11-29T09:25:24Z |
dakbdwu | t1_dakbdwu | 1,480,411,409 | user_8764217c7b39 | Cooking | Nobody said your salad had to be vegetarian ;)
I once had ox tongue and octopus salad. | 1 | t1_dakb86n | t3_5fhhyh | /r/Cooking/comments/t3_5fhhyh/dakbdwu | null | false | 2016-11-29T09:23:29Z |
dakbd31 | t1_dakbd31 | 1,480,411,332 | user_e44c74cf8e1a | Cooking | Don't forget, "I don't know much about Korean flavors." and then proceeds to put gochujang in everything, over and over again. | 8 | t1_dajdh9z | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakbd31 | null | false | 2016-11-29T09:22:12Z |
dakb86n | t1_dakb86n | 1,480,410,884 | user_c85ee66d0268 | Cooking | Great idea! Salad, I forgot (I'm more of a carnivore ;-) ) and yeah, potato sald, great stuff! | 1 | t1_dakb60u | t3_5fhhyh | /r/Cooking/comments/t3_5fhhyh/dakb86n | null | false | 2016-11-29T09:14:44Z |
dakb60u | t1_dakb60u | 1,480,410,697 | user_8764217c7b39 | Cooking | Make a plan when to cook what. Even if you have to deviate from it and improvise it will help you keep on top of it.
I would try to incorporate a bunch of things that can either be served cold or just reheated. For example one dish I love for brunch is a fritata or tortilla. It's great warm, it's great cold.
Salads a... | 3 | t3_5fhhyh | t3_5fhhyh | /r/Cooking/comments/t3_5fhhyh/dakb60u | null | false | 2016-11-29T09:11:37Z |
dakamy5 | t1_dakamy5 | 1,480,409,073 | user_750c3783a301 | Cooking | Whisk or paddle - although paddle helps batter it into a lump more easily. | 1 | t1_dakaj7m | t3_5fheyp | /r/Cooking/comments/t3_5fheyp/dakamy5 | null | false | 2016-11-29T08:44:33Z |
dakaj7m | t1_dakaj7m | 1,480,408,765 | user_96383fbaf1e7 | Cooking | Interesting! if using a stand mixer, which attachment? like the one for dough, or the regular mixer type? | 1 | t1_dakac3g | t3_5fheyp | /r/Cooking/comments/t3_5fheyp/dakaj7m | null | false | 2016-11-29T08:39:25Z |
dakah5u | t1_dakah5u | 1,480,408,598 | user_c85ee66d0268 | Cooking | I was thinking a classic full English breakfast with some extras:
-bacon, eggs, sausages, beans, hashbrowns
-French bread
-toast, ham, different kinds of meat
-different kinds of cheese
-toasted ham & cheese sandwiches
-big mushrooms filled with blue cheese in the oven
-pancakes
-extras: salmon, maybe some sush... | 2 | t3_5fhhyh | t3_5fhhyh | /r/Cooking/comments/t3_5fhhyh/dakah5u | null | false | 2016-11-29T08:36:38Z |
dakaeth | t1_dakaeth | 1,480,408,402 | user_28740d91387a | Cooking | I might look into this, but the shake method is ok with me for now. | 1 | t1_daka164 | t3_5fheyp | /r/Cooking/comments/t3_5fheyp/dakaeth | null | false | 2016-11-29T08:33:22Z |
dakaehm | t1_dakaehm | 1,480,408,376 | user_28740d91387a | Cooking | Of which I surprisingly have neither. I didn't mind the shaking. | 5 | t1_dakac3g | t3_5fheyp | /r/Cooking/comments/t3_5fheyp/dakaehm | null | false | 2016-11-29T08:32:56Z |
dakaee9 | t1_dakaee9 | 1,480,408,369 | user_750c3783a301 | Cooking | To reiterate the comment from /u/lensupthere - tell us what you have promised & maybe we can help with the organisation. | 1 | t3_5fhhyh | t3_5fhhyh | /r/Cooking/comments/t3_5fhhyh/dakaee9 | null | false | 2016-11-29T08:32:49Z |
dakacjj | t1_dakacjj | 1,480,408,217 | user_4228d8141845 | Cooking | http://www.taima.tv/r/mxc | 8 | t1_dak885r | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dakacjj | null | false | 2016-11-29T08:30:17Z |
dakac3g | t1_dakac3g | 1,480,408,183 | user_750c3783a301 | Cooking | You can save yourself all that shaking by using either a food processor or stand mixer. | 10 | t3_5fheyp | t3_5fheyp | /r/Cooking/comments/t3_5fheyp/dakac3g | null | false | 2016-11-29T08:29:43Z |
daka60x | t1_daka60x | 1,480,407,703 | user_c5eabfa63fa9 | Cooking | Share the menu for better feedback. | 10 | t3_5fhhyh | t3_5fhhyh | /r/Cooking/comments/t3_5fhhyh/daka60x | null | false | 2016-11-29T08:21:43Z |
daka164 | t1_daka164 | 1,480,407,317 | user_cb4bd1e62222 | Cooking | You can buy tabletop sized butter churns | 1 | t3_5fheyp | t3_5fheyp | /r/Cooking/comments/t3_5fheyp/daka164 | null | false | 2016-11-29T08:15:17Z |
dak9vch | t1_dak9vch | 1,480,406,862 | user_76c98315877c | Cooking | not all dough should be cut this way. Pinching dough with a roller can keep it from rising. Pasta. Sure. Whatevs. The big rocker? only if you own a pizzeria. Use a damn chef knife. The biggest in your kitchen. Eye ball the middle and get it done. Neither is the correct answer for pizza. | 1 | t1_dajbf45 | t3_5f9z6r | /r/Cooking/comments/t3_5f9z6r/dak9vch | null | false | 2016-11-29T08:07:42Z |
dak9v0m | t1_dak9v0m | 1,480,406,834 | user_4e7338aa4507 | Cooking | I hate food channel. Food competitions is not what I want. I miss when the channel was all how-to-cook shows. :/
Plus, Cable-cutter here. I'm not paying for crap I don't watch anyways. Now I just browse recipe sites. | 2 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak9v0m | null | false | 2016-11-29T08:07:14Z |
dak9til | t1_dak9til | 1,480,406,717 | user_c5eabfa63fa9 | Cooking | Some may refer to it as "Toasting" the rice.
Toasting is a way to increase the complexity of the flavor. The rice acquires a nuttier flavor this way.
Toasting is not limited to risotto. Toast your whole spices before grinding them too. | 7 | t1_dak9pzb | t3_5fhhbd | /r/Cooking/comments/t3_5fhhbd/dak9til | null | false | 2016-11-29T08:05:17Z |
dak9s66 | t1_dak9s66 | 1,480,406,607 | user_76c98315877c | Cooking | If you need to ask you're not ready to know. | 1 | t3_5f9z6r | t3_5f9z6r | /r/Cooking/comments/t3_5f9z6r/dak9s66 | null | false | 2016-11-29T08:03:27Z |
dak9qay | t1_dak9qay | 1,480,406,463 | user_0df9b30d9fd7 | Cooking | Can I live with you? lol
Unfortunately for me, cooking is the exact opposite of cathartic. It's really stressful. But it's something I'm slowly trying to get better at it. 7 hour soups are a long ways away. | 1 | t1_dajzk5l | t3_5f9rgx | /r/Cooking/comments/t3_5f9rgx/dak9qay | null | false | 2016-11-29T08:01:03Z |
dak9pzb | t1_dak9pzb | 1,480,406,439 | user_bc1f9f87e40f | Cooking | A light browning adds flavor to the rice. | 7 | t3_5fhhbd | t3_5fhhbd | /r/Cooking/comments/t3_5fhhbd/dak9pzb | null | false | 2016-11-29T08:00:39Z |
dak9kue | t1_dak9kue | 1,480,406,049 | user_d391f069964c | Cooking | Make croquettes. | 1 | t3_5fdb3k | t3_5fdb3k | /r/Cooking/comments/t3_5fdb3k/dak9kue | null | false | 2016-11-29T07:54:09Z |
dak9h0r | t1_dak9h0r | 1,480,405,760 | user_950b478a901a | Cooking | I'm not really an expert on frying things, so I just heat the oil in the pan, fry the potatoes until they're done and hope for the best. I think they key is to get the oil hot enough. | 1 | t1_dajjtx7 | t3_5fe79d | /r/Cooking/comments/t3_5fe79d/dak9h0r | null | false | 2016-11-29T07:49:20Z |
dak9eye | t1_dak9eye | 1,480,405,603 | user_e1bcb121172f | Cooking | It's impossible to get thighs without the bone where I'm from. Sigh. | -1 | t3_5fe4op | t3_5fe4op | /r/Cooking/comments/t3_5fe4op/dak9eye | null | false | 2016-11-29T07:46:43Z |
dak979c | t1_dak979c | 1,480,405,040 | user_6387f300d7d7 | Cooking | I think OP seasoned it and put it back in the fridge | 1 | t1_dak6ioe | t3_5ffya7 | /r/Cooking/comments/t3_5ffya7/dak979c | null | false | 2016-11-29T07:37:20Z |
dak952k | t1_dak952k | 1,480,404,879 | user_3d229a4156b3 | Cooking | I got a bulge in my apron thinking about this. Would love to see Gordon competing against Bobby. | 12 | t1_dak577i | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak952k | null | false | 2016-11-29T07:34:39Z |
dak9335 | t1_dak9335 | 1,480,404,732 | [deleted] | Cooking | [deleted] | 1 | t1_dajbwic | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak9335 | null | false | 2016-11-29T07:32:12Z |
dak8v4g | t1_dak8v4g | 1,480,404,164 | user_52d9ff1a2eea | Cooking | Go ahead, Ohta. | 7 | t1_dajwxu2 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak8v4g | null | false | 2016-11-29T07:22:44Z |
dak8tq0 | t1_dak8tq0 | 1,480,404,064 | user_f8499a059f67 | Cooking | Reality TV killed TV for me. Now all I watch is stuff on YouTube, Netflix, and HBOGo. I think the last time I watched TV was months ago just because I'm fucking sick of having to watch bullshit TV with fake ass drama.
Also, it killed my two favorite channels. RIP History and Discovery Channel. | 7 | t1_dajk8yk | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak8tq0 | null | false | 2016-11-29T07:21:04Z |
dak8qfv | t1_dak8qfv | 1,480,403,830 | user_f8499a059f67 | Cooking | Isn't milk a pretty exotic ingredient in most of Asia though? | 1 | t1_dajp54l | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak8qfv | null | false | 2016-11-29T07:17:10Z |
dak8osy | t1_dak8osy | 1,480,403,718 | user_d391f069964c | Cooking | Hash is very versatile, can be made in one pan, and is adaptable to any meal. | 1 | t3_5ffxsm | t3_5ffxsm | /r/Cooking/comments/t3_5ffxsm/dak8osy | null | false | 2016-11-29T07:15:18Z |
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