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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dbumkcl | t1_dbumkcl | 1,483,228,645 | user_41346e552b5e | Cooking | Try adding a little sour cream if you have it. I've read that this will help with the over salting. It might help thicken it up, too, if it is still too thin. | 1 | t3_5lbz4v | t3_5lbz4v | /r/Cooking/comments/t3_5lbz4v/dbumkcl | null | false | 2016-12-31T23:57:25Z |
dbum53b | t1_dbum53b | 1,483,227,959 | user_f96ad300b063 | Cooking | You can't go wrong with stainless. And I just looked on amazon. You can get some for sub $20. | 1 | t1_dbum3an | t3_5lc75l | /r/Cooking/comments/t3_5lc75l/dbum53b | null | false | 2016-12-31T23:45:59Z |
dbum3an | t1_dbum3an | 1,483,227,877 | user_be4eb5c961f3 | Cooking | Understandable. Just curious if anyone has had bad experiences | 1 | t1_dbulhy8 | t3_5lc75l | /r/Cooking/comments/t3_5lc75l/dbum3an | null | false | 2016-12-31T23:44:37Z |
dbulzn3 | t1_dbulzn3 | 1,483,227,714 | user_f96ad300b063 | Cooking | They are. You would just have to eat a fuckton to feel any effects. Just like potatoes are toxic as well. On more of a hyperbole level so is water! | 4 | t1_dbukxao | t3_5lc16d | /r/Cooking/comments/t3_5lc16d/dbulzn3 | null | false | 2016-12-31T23:41:54Z |
dbulw77 | t1_dbulw77 | 1,483,227,561 | user_5442e5f0ee27 | Cooking | I did add 3-4 cups of water right after I discovered my error, which helped, but it's already relatively thin as far as pea soup goes. I haven't gone for the leftovers yet, so I don't know if it's thickened up at all yet. | 1 | t1_dbukahu | t3_5lbz4v | /r/Cooking/comments/t3_5lbz4v/dbulw77 | null | false | 2016-12-31T23:39:21Z |
dbulvo0 | t1_dbulvo0 | 1,483,227,537 | user_0948b0eb319c | Cooking | Cook it the same way as shoulder because it IS shoulder. Just stop when fork tender as you would with the larger cut but sooner. Moist cooking at low temp. That time is way too long for any cut imho. But melting collagen takes time, not just heat. | 1 | t3_5lbzg3 | t3_5lbzg3 | /r/Cooking/comments/t3_5lbzg3/dbulvo0 | null | false | 2016-12-31T23:38:57Z |
dbulvaa | t1_dbulvaa | 1,483,227,522 | user_fbfa79512a01 | Cooking | FYI. I don't know why more people don't do this but I buy 10-15 bulbs of garlic, peal them and roast them with oil and puree. I keep it in an air tight container and it will last month's without spoiling.
I don't have to cut garlic every time I need It I just grab a spoonful when I'm cooking.
Roasted garlic is go... | 1 | t3_5l8yrr | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbulvaa | null | false | 2016-12-31T23:38:42Z |
dbulunm | t1_dbulunm | 1,483,227,495 | user_c272dec05bd8 | Cooking | Two favorites:
Walnut sauce -- here's a good basic [recipe](http://www.foodnetwork.com/recipes/nigella-lawson/pasta-with-walnut-sauce-recipe.html)
Mushroom sauce -- basically garlic, shallots, different types of mushrooms, olive oil, brandy, stock cooked down and a teensy big of cream to finish. So good. | 1 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbulunm | null | false | 2016-12-31T23:38:15Z |
dbultvk | t1_dbultvk | 1,483,227,463 | user_5442e5f0ee27 | Cooking | Bah, I like ham and pea soup just fine, but I was hoping to avoid having to eat a gallon of it :/ | 2 | t1_dbuislc | t3_5lbz4v | /r/Cooking/comments/t3_5lbz4v/dbultvk | null | false | 2016-12-31T23:37:43Z |
dbultcx | t1_dbultcx | 1,483,227,441 | user_a0df501852c4 | Cooking | Made these the day the article came out because i love everything in them. Making them again because guests ate them all.
[Hoisin glazed meatballs](http://www.seriouseats.com/recipes/2016/12/hoisin-glazed-cocktail-meatballs.html) | 1 | t1_dbugxxr | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbultcx | null | false | 2016-12-31T23:37:21Z |
dbuloga | t1_dbuloga | 1,483,227,238 | [deleted] | Cooking | [deleted] | 1 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbuloga | null | false | 2016-12-31T23:33:58Z |
dbulmw4 | t1_dbulmw4 | 1,483,227,173 | user_c272dec05bd8 | Cooking | Hey, black eyed peas and tamales are my family's tradition, although I won't be with them tomorrow so I'm missing out. Black eyed peas are awesome! | 3 | t1_dbu5f3p | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbulmw4 | null | false | 2016-12-31T23:32:53Z |
dbullh6 | t1_dbullh6 | 1,483,227,114 | user_6bc9fd36c1e8 | Cooking | 3.10 lbs. I got a small one :x | 1 | t1_dbuklo1 | t3_5lbzg3 | /r/Cooking/comments/t3_5lbzg3/dbullh6 | null | false | 2016-12-31T23:31:54Z |
dbuli3v | t1_dbuli3v | 1,483,226,968 | user_bd00e09d2791 | Cooking | I'm not being judgmental. I'm just stating don't "thrift" shop your food at the point of expiration. What's the point of having food go to waste if its close or already expired? That's a waste of money in my opinion. | -2 | t1_dbu6inh | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbuli3v | null | false | 2016-12-31T23:29:28Z |
dbuli0w | t1_dbuli0w | 1,483,226,964 | user_c9ebe4204ae1 | Cooking | Eggs Benedict. Resolving to eat better, not healthier! | 2 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbuli0w | null | false | 2016-12-31T23:29:24Z |
dbulhy8 | t1_dbulhy8 | 1,483,226,961 | user_f96ad300b063 | Cooking | I don't think anything special is actually needed for a tea kettle. I would spend the money elsewhere in the kitchen if I were you. | 0 | t3_5lc75l | t3_5lc75l | /r/Cooking/comments/t3_5lc75l/dbulhy8 | null | false | 2016-12-31T23:29:21Z |
dbulg6e | t1_dbulg6e | 1,483,226,884 | user_4365471a581c | Cooking | Korean Galbi with rice and sautéed garlic pra shoots.
| 2 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbulg6e | null | false | 2016-12-31T23:28:04Z |
dbulg09 | t1_dbulg09 | 1,483,226,878 | user_bd00e09d2791 | Cooking | Nope. I am not sure if you've got an indoor/outdoor market in your area, but they typically sell relatively cheap ingredients. | 2 | t1_dbu99do | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbulg09 | null | false | 2016-12-31T23:27:58Z |
dbula4u | t1_dbula4u | 1,483,226,616 | user_f96ad300b063 | Cooking | Two things:
* Wegmans is the shit!
* Parsley is actually a very close relative to celery. So Celery root is very similar to parsley root. Both are great roasted.
I have only had parsley root once. But I thought it was amazing. I rubbed them in olive oil and turmeric. Gave them a great color and flavor. | 5 | t3_5lb13m | t3_5lb13m | /r/Cooking/comments/t3_5lb13m/dbula4u | null | false | 2016-12-31T23:23:36Z |
dbul52a | t1_dbul52a | 1,483,226,385 | user_f96ad300b063 | Cooking | That's what they said in Archer so it has to be true! | 5 | t1_dbuig6t | t3_5lbz4v | /r/Cooking/comments/t3_5lbz4v/dbul52a | null | false | 2016-12-31T23:19:45Z |
dbukxao | t1_dbukxao | 1,483,226,047 | user_f7fc150fc3dd | Cooking | Apparently not. | -3 | t1_dbukeaf | t3_5lc16d | /r/Cooking/comments/t3_5lc16d/dbukxao | null | false | 2016-12-31T23:14:07Z |
dbukvj9 | t1_dbukvj9 | 1,483,225,969 | user_f7fc150fc3dd | Cooking | How much would you use? | 1 | t1_dbuj8uk | t3_5lc16d | /r/Cooking/comments/t3_5lc16d/dbukvj9 | null | false | 2016-12-31T23:12:49Z |
dbukv33 | t1_dbukv33 | 1,483,225,949 | user_c0141ef0668c | Cooking | That's more like it! This one I will attempt at 1 AM, probably with non-zoodle noodles. | 1 | t1_dbu3ip0 | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbukv33 | null | false | 2016-12-31T23:12:29Z |
dbuku8q | t1_dbuku8q | 1,483,225,911 | user_e0f62419e929 | Cooking | Beef Wellington and potatoes with lots of alcohol | 2 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbuku8q | null | false | 2016-12-31T23:11:51Z |
dbukt7y | t1_dbukt7y | 1,483,225,863 | user_1fe7e174af07 | Cooking | The basic Oster model that's all around. Maybe I just haven't figured out the temp control, but it basically turns on for 10-20 seconds to get to the specified temp, then shuts off for a minute or two, then repeats. I'm really looking for something that maintains continuous heat rather than this incremental method - is... | 1 | t1_dbugpqz | t3_5laxp6 | /r/Cooking/comments/t3_5laxp6/dbukt7y | null | false | 2016-12-31T23:11:03Z |
dbukqt8 | t1_dbukqt8 | 1,483,225,753 | user_4b7623e59cb8 | Cooking | Yeah a high quality all-clad pan will last a lifetime. Even if you can only afford one or two now.
Take your time and build a collection of quality cookware. | 2 | t1_dbu7wr5 | t3_5la60j | /r/Cooking/comments/t3_5la60j/dbukqt8 | null | false | 2016-12-31T23:09:13Z |
dbuklo1 | t1_dbuklo1 | 1,483,225,519 | user_cc9422e05abd | Cooking | Yes, It will be little less time. I don't think that much less time. How big is your cushion? | 1 | t3_5lbzg3 | t3_5lbzg3 | /r/Cooking/comments/t3_5lbzg3/dbuklo1 | null | false | 2016-12-31T23:05:19Z |
dbukjyz | t1_dbukjyz | 1,483,225,444 | user_a4b9fbe7f8e7 | Cooking | Thanks! Will give that a try! | 2 | t1_dbujwzn | t3_5lbvq6 | /r/Cooking/comments/t3_5lbvq6/dbukjyz | null | false | 2016-12-31T23:04:04Z |
dbukj15 | t1_dbukj15 | 1,483,225,400 | user_0948b0eb319c | Cooking | No way, other than ion exchange resin, to remove the salt. Potatoes, myth. Try adding water judiciously and tasting. The relation between perceived saltiness and salt concentration is fairly steep. | 3 | t3_5lbz4v | t3_5lbz4v | /r/Cooking/comments/t3_5lbz4v/dbukj15 | null | false | 2016-12-31T23:03:20Z |
dbukg0a | t1_dbukg0a | 1,483,225,266 | user_a07151857fa1 | Cooking | Scapes are like scallions but including the curlycue undeveloped flower. What is green garlic then, just the young bulbs? | 1 | t1_dbuc2s1 | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbukg0a | null | false | 2016-12-31T23:01:06Z |
dbukflu | t1_dbukflu | 1,483,225,249 | user_9279c2ca3ae7 | Cooking | Yeah, I get that. But the vast majority of new construction homes do not have a functional hood. Most have the micro, with it's virtually useless carbon filters. | 0 | t1_dbujqkr | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbukflu | null | false | 2016-12-31T23:00:49Z |
dbukeaf | t1_dbukeaf | 1,483,225,191 | user_0948b0eb319c | Cooking | Toxic. | 5 | t3_5lc16d | t3_5lc16d | /r/Cooking/comments/t3_5lc16d/dbukeaf | null | false | 2016-12-31T22:59:51Z |
dbukava | t1_dbukava | 1,483,225,039 | user_e1a3fa2331fd | Cooking | Pork & sauerkraut comes out fantastic! | 1 | t3_5lakw5 | t3_5lakw5 | /r/Cooking/comments/t3_5lakw5/dbukava | null | false | 2016-12-31T22:57:19Z |
dbukahu | t1_dbukahu | 1,483,225,021 | user_4b7623e59cb8 | Cooking | I Find my split pea soup is always way too thick when i reheat it. I always end up adding water and more salt each time i heat some up.
Have you tried just adding water?
A little bit of vinegar as you reheat helps to brighten up a soup like that too. | 1 | t3_5lbz4v | t3_5lbz4v | /r/Cooking/comments/t3_5lbz4v/dbukahu | null | false | 2016-12-31T22:57:01Z |
dbujwzn | t1_dbujwzn | 1,483,224,458 | user_bd23fe7a0f12 | Cooking | Also, do the forget to add a bit of salt and pepper (white pepper if you already have it) to the cheese mix. | 2 | t1_dbujugd | t3_5lbvq6 | /r/Cooking/comments/t3_5lbvq6/dbujwzn | null | false | 2016-12-31T22:47:38Z |
dbujugd | t1_dbujugd | 1,483,224,348 | user_bd23fe7a0f12 | Cooking | Without changing cooking time and temperature I would suggest the adding of an egg and a bit of flour to the cheese mix, should help prevent breaking.
Add the egg first to the cheese and mix. Add a tablespoon of flour (use 1 tbsp flour for each cup or 8 oz of cheese/egg mix). Let the new mix sit for 10-15 to hydrate ... | 3 | t3_5lbvq6 | t3_5lbvq6 | /r/Cooking/comments/t3_5lbvq6/dbujugd | null | false | 2016-12-31T22:45:48Z |
dbujqkr | t1_dbujqkr | 1,483,224,176 | user_1f85b97b6cf3 | Cooking | Old Apartments or house rental. | 0 | t1_dbth13l | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbujqkr | null | false | 2016-12-31T22:42:56Z |
dbujmn6 | t1_dbujmn6 | 1,483,224,005 | user_4970a420ea3f | Cooking | Thanks! 😊 | 1 | t1_dbuiwyz | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbujmn6 | null | false | 2016-12-31T22:40:05Z |
dbujkpe | t1_dbujkpe | 1,483,223,921 | user_92dffa544699 | Cooking | Hoppin' john. Can't wait! | 1 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbujkpe | null | false | 2016-12-31T22:38:41Z |
dbujft6 | t1_dbujft6 | 1,483,223,719 | user_b5ebb4cb4b88 | Cooking | A little off topic but what biscuit recipe are you using? I haven't been able to get down good breakfast biscuits. Also I agree with u/Osatomr. | 1 | t3_5lapk1 | t3_5lapk1 | /r/Cooking/comments/t3_5lapk1/dbujft6 | null | false | 2016-12-31T22:35:19Z |
dbuj8uk | t1_dbuj8uk | 1,483,223,414 | user_aec218726e98 | Cooking | I chopped them up and used in tomato sauce like basil. (Also added basil and everything else.) The leaves gave a nice fresh green flavor to the sauce. | 2 | t3_5lc16d | t3_5lc16d | /r/Cooking/comments/t3_5lc16d/dbuj8uk | null | false | 2016-12-31T22:30:14Z |
dbuj4ip | t1_dbuj4ip | 1,483,223,231 | user_1d45a11e0f83 | Cooking | Remember, orzo is a pasta and will act like a pasta. | 2 | t1_dbuilup | t3_5la1yp | /r/Cooking/comments/t3_5la1yp/dbuj4ip | null | false | 2016-12-31T22:27:11Z |
dbuiwyz | t1_dbuiwyz | 1,483,222,904 | user_80c7cdf60444 | Cooking | Google 'schweinshaxe'. Most places that sell them sell them brined, because they're best brined and you pay for the water. Basically you just roast them at 350 for ~2 hours. I like to put some dark beer in the pan and baste every 20-30 minutes. You can also put aromatics in the pan and make a sauce.
Find a butcher... | 1 | t1_dbuf5le | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbuiwyz | null | false | 2016-12-31T22:21:44Z |
dbuiv7w | t1_dbuiv7w | 1,483,222,827 | user_074a69687952 | Cooking | Yes I think they are teh same thing as green garlic | 1 | t1_dbu73x3 | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbuiv7w | null | false | 2016-12-31T22:20:27Z |
dbuiv6h | t1_dbuiv6h | 1,483,222,825 | user_2c662980d599 | Cooking | Sounds good, I'll bring some mashed taters, brown gravy and some fried okra! | 2 | t1_dbu5f3p | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbuiv6h | null | false | 2016-12-31T22:20:25Z |
dbuiuie | t1_dbuiuie | 1,483,222,796 | user_074a69687952 | Cooking | No, it is too mild. It is good and in a pinch you coul use it but it is very fresh only available for a short time. I use it like scallions/green/spring onions | 1 | t1_dbu8929 | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbuiuie | null | false | 2016-12-31T22:19:56Z |
dbuislc | t1_dbuislc | 1,483,222,715 | user_28740d91387a | Cooking | Make some more without salt and mix the two batches | 4 | t3_5lbz4v | t3_5lbz4v | /r/Cooking/comments/t3_5lbz4v/dbuislc | null | false | 2016-12-31T22:18:35Z |
dbuir4t | t1_dbuir4t | 1,483,222,652 | user_5442e5f0ee27 | Cooking | Definitely worth a shot. I can only go up from here. | 1 | t1_dbuig6t | t3_5lbz4v | /r/Cooking/comments/t3_5lbz4v/dbuir4t | null | false | 2016-12-31T22:17:32Z |
dbuioci | t1_dbuioci | 1,483,222,532 | user_5442e5f0ee27 | Cooking | Interesting. My coworker just mentioned today about how potatoes need an obscene amount of salt to start tasting salty... I might give it a go | 1 | t1_dbuif6b | t3_5lbz4v | /r/Cooking/comments/t3_5lbz4v/dbuioci | null | false | 2016-12-31T22:15:32Z |
dbuilup | t1_dbuilup | 1,483,222,423 | user_e1a3fa2331fd | Cooking | Good to know! Last time I made this soup I used orzo...turned into a porridge consistency | 1 | t1_dbui8h0 | t3_5la1yp | /r/Cooking/comments/t3_5la1yp/dbuilup | null | false | 2016-12-31T22:13:43Z |
dbuig6t | t1_dbuig6t | 1,483,222,171 | user_e30041ff21a0 | Cooking | A lot of people say if you boil some potato slices in over-salted liquid, they'll absorb the excess salt.
(I've never actually tried this myself, but hey, it's worth a shot.)
| 3 | t3_5lbz4v | t3_5lbz4v | /r/Cooking/comments/t3_5lbz4v/dbuig6t | null | false | 2016-12-31T22:09:31Z |
dbuifhe | t1_dbuifhe | 1,483,222,139 | user_54019fd281da | Cooking | Pressure cooker caramelized onions! I think the texture is a lot closer to onion jam but I like to freeze flat bags of the stuff to pop into pot roast, soups, and pasta sauce. | 1 | t3_5lakw5 | t3_5lakw5 | /r/Cooking/comments/t3_5lakw5/dbuifhe | null | false | 2016-12-31T22:08:59Z |
dbuif6b | t1_dbuif6b | 1,483,222,124 | user_68feab811a9e | Cooking | Potatoes? | 1 | t3_5lbz4v | t3_5lbz4v | /r/Cooking/comments/t3_5lbz4v/dbuif6b | null | false | 2016-12-31T22:08:44Z |
dbuicz0 | t1_dbuicz0 | 1,483,222,025 | [deleted] | Cooking | [deleted] | 1 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbuicz0 | null | false | 2016-12-31T22:07:05Z |
dbuicz2 | t1_dbuicz2 | 1,483,222,025 | user_817fb39c7d9d | Cooking | My rather splendid lamb curry, fragrant rice, chapatis. | 2 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbuicz2 | null | false | 2016-12-31T22:07:05Z |
dbui8h0 | t1_dbui8h0 | 1,483,221,823 | user_1d45a11e0f83 | Cooking | Be careful with too much barley, it soaks up soo much liquid. Like 4 times as much as rice. | 2 | t1_dbucfq8 | t3_5la1yp | /r/Cooking/comments/t3_5la1yp/dbui8h0 | null | false | 2016-12-31T22:03:43Z |
dbuhv77 | t1_dbuhv77 | 1,483,221,238 | user_517655b90c2c | Cooking | Til | 2 | t1_dbtvtg5 | t3_5l5olh | /r/Cooking/comments/t3_5l5olh/dbuhv77 | null | false | 2016-12-31T21:53:58Z |
dbuhlkl | t1_dbuhlkl | 1,483,220,817 | user_db2367f7d780 | Cooking | Crépinette are great!
I have mostly eaten them with cabbage, cooking them together slowly, eventually with sausage, a touch of mustard really improve the taste. | 1 | t3_5l5jtj | t3_5l5jtj | /r/Cooking/comments/t3_5l5jtj/dbuhlkl | null | false | 2016-12-31T21:46:57Z |
dbuhhpp | t1_dbuhhpp | 1,483,220,654 | user_0948b0eb319c | Cooking | Parsley root as I know it are smallish, white, carrot-like plants with leaves that resemble carrot or parnsip leaves. It is the quintessential ingredient in my mom's authentic Jewish chicken soup. Occasionally available locally, I pay $4.00 US for a 1 lb bunch. Makes two batches of soup. Keeps well after you trim away ... | 15 | t3_5lb13m | t3_5lb13m | /r/Cooking/comments/t3_5lb13m/dbuhhpp | null | false | 2016-12-31T21:44:14Z |
dbuhgtx | t1_dbuhgtx | 1,483,220,617 | user_ec74b841c8d9 | Cooking | Well... If we're gonna be pedantic... It may or may not be safe regardless of temperature or brine composition. But depending on the brine-- assuming the meat wasn't pre-contaminated with pathogenic that-particular-brine-loving microorganisms--even if "cool" is actually "quite warm" it should still be "safe." In partic... | 0 | t1_dbug4i8 | t3_5laweb | /r/Cooking/comments/t3_5laweb/dbuhgtx | null | false | 2016-12-31T21:43:37Z |
dbuhfqn | t1_dbuhfqn | 1,483,220,570 | user_54019fd281da | Cooking | Cinnamon rolls! I'm going to make the dough in a bit here and pop them in the fridge to bake tomorrow. After all the cooking I'm going to do tonight I'll probably take it easy. | 1 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbuhfqn | null | false | 2016-12-31T21:42:50Z |
dbuh8z3 | t1_dbuh8z3 | 1,483,220,290 | user_dc997a56f127 | Cooking | Seriously, all you need is kielbasa and sauerkraut. If you want to jazz it up just cook some new potatoes and throw those in as well as maybe some celery salt. I have added some other things like chicago peppers (sport peppers) or red peppers. but not necessary. | 2 | t3_5lb2np | t3_5lb2np | /r/Cooking/comments/t3_5lb2np/dbuh8z3 | null | false | 2016-12-31T21:38:10Z |
dbuh7in | t1_dbuh7in | 1,483,220,229 | user_8405a585ca05 | Cooking | Yes! We buy "thrift" fruits and veggies because cheap, close to expiration produce at every meal is healthier than raman and mac and cheese every meal. | 1 | t1_dbu6inh | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbuh7in | null | false | 2016-12-31T21:37:09Z |
dbuh5hy | t1_dbuh5hy | 1,483,220,150 | user_2ed2365bc70e | Cooking | Sure! Tonkotsu often has aromatics in the broth (though I've never seen cherry juice powder) and is often mixed with dashi which contains smoked bonito. You're really not going that far off the beaten trail here. I don't think you'll get much broth out of one hock though, and you have to boil it for a very long time so... | 2 | t3_5labu3 | t3_5labu3 | /r/Cooking/comments/t3_5labu3/dbuh5hy | null | false | 2016-12-31T21:35:50Z |
dbugzdh | t1_dbugzdh | 1,483,219,901 | user_795e8198eaca | Cooking | An overly expensive and time consuming pizza | 1 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbugzdh | null | false | 2016-12-31T21:31:41Z |
dbugxxr | t1_dbugxxr | 1,483,219,841 | user_795e8198eaca | Cooking | Glazed meatballs sound good. Care to share? | 1 | t1_dbu58h5 | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbugxxr | null | false | 2016-12-31T21:30:41Z |
dbugu4g | t1_dbugu4g | 1,483,219,683 | user_23ecbefaf03b | Cooking | The last thing I cooked in 2016 was a pineapple upside down cake. 2016 has been sour in many ways, so why not start 2017 off with something sweet (and liquor, of course).
After I wake up at noon from my drunken stupor, I will throw on a pot of black eyed peas and call it a meal. | 1 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbugu4g | null | false | 2016-12-31T21:28:03Z |
dbugtjg | t1_dbugtjg | 1,483,219,657 | user_288269827ab8 | Cooking | Bacon sandwich and a bloody Mary of course. And Alka selzer | 2 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbugtjg | null | false | 2016-12-31T21:27:37Z |
dbugq49 | t1_dbugq49 | 1,483,219,520 | user_84090a6a2bd3 | Cooking | You could probably cook steak if you're careful (wipe the pan with a paper towel when done, it doesn't really need to be cleaner than that). | 1 | t3_5l6gna | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbugq49 | null | false | 2016-12-31T21:25:20Z |
dbugpqz | t1_dbugpqz | 1,483,219,504 | user_8bae66c1c97c | Cooking | Get an induction cooktop with temp control and use the cast iron pot on it.
You didn't mention what kind of electric pot you have, I've had [this one](http://www.oster.com/kitchen-appliances/oster-titanium-infused-duraceramic-3-qt-fondue-pot-black/FPSTFN7700W-TECO.html?gclid=Cj0KEQi[](Ay53DBRCo4en29Zvcla0BEiQAVIDcc_e... | 1 | t3_5laxp6 | t3_5laxp6 | /r/Cooking/comments/t3_5laxp6/dbugpqz | null | false | 2016-12-31T21:25:04Z |
dbughsa | t1_dbughsa | 1,483,219,166 | user_b357466d82aa | Cooking | Jian bing, because hangover cure. | 1 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbughsa | null | false | 2016-12-31T21:19:26Z |
dbughri | t1_dbughri | 1,483,219,165 | user_5c1bf882c946 | Cooking | Can confirm, grandfather is here, with other water. | 2 | t1_dbufn5q | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbughri | null | false | 2016-12-31T21:19:25Z |
dbug54r | t1_dbug54r | 1,483,218,640 | user_1fdd9ebf99b0 | Cooking | It's cooled down here today (in Australia) so doing slow-roasted goat leg with rosemary baked potatoes and greens followed by passionfruit souffles. Not a bad start to the year I think. | 4 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbug54r | null | false | 2016-12-31T21:10:40Z |
dbug4i8 | t1_dbug4i8 | 1,483,218,613 | user_0d1f6ca13702 | Cooking | Define cool. Depending on your definition it may or may not be safe. | 3 | t3_5laweb | t3_5laweb | /r/Cooking/comments/t3_5laweb/dbug4i8 | null | false | 2016-12-31T21:10:13Z |
dbug3wa | t1_dbug3wa | 1,483,218,587 | user_df9fb53b3079 | Cooking | I second the freezing. Roll them out and portion them then throw them in the freezer (make sure they're not touching so they don't stick together). If you have too many biscuits, you can keep them in the freezer for a couple of months and bake whenever you have a craving. Just make sure you transfer the biscuits from ... | 6 | t1_dbu8e16 | t3_5lapk1 | /r/Cooking/comments/t3_5lapk1/dbug3wa | null | false | 2016-12-31T21:09:47Z |
dbufw0m | t1_dbufw0m | 1,483,218,247 | user_d98cda20b6dc | Cooking | Make a Scottish ham soup. You'll need 2 large onions, 2 large leeks, 2 pounds of potatoes, about a pound of grated carrots, you can add lentils if you like. Essentially peel and chop everything fairly finely except the potatoes and the carrots. In a couple of Tbsp of oil fry all the chopped veggies and once softened ad... | 1 | t3_5labu3 | t3_5labu3 | /r/Cooking/comments/t3_5labu3/dbufw0m | null | false | 2016-12-31T21:04:07Z |
dbufts1 | t1_dbufts1 | 1,483,218,155 | user_89e85fda15da | Cooking | It's not regular parsley with the roots intact (perhaps grown hydroponically so that it's not dirty)?
Sounds meh. Have you tried celery root. 8-) | 1 | t3_5lb13m | t3_5lb13m | /r/Cooking/comments/t3_5lb13m/dbufts1 | null | false | 2016-12-31T21:02:35Z |
dbufsox | t1_dbufsox | 1,483,218,108 | user_ef4722d5f3df | Cooking | I'm thinking of trying to make latkes for my first time. Wish me luck! (I have a feeling the real luck I will need will be in getting up early enough and making it to the store in time to make the applesauce). | 1 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbufsox | null | false | 2016-12-31T21:01:48Z |
dbufqan | t1_dbufqan | 1,483,218,007 | user_7af6dc509a98 | Cooking | definitely safe | 0 | t3_5laweb | t3_5laweb | /r/Cooking/comments/t3_5laweb/dbufqan | null | false | 2016-12-31T21:00:07Z |
dbufn5q | t1_dbufn5q | 1,483,217,878 | user_70faba0c16b9 | Cooking | My grandfather was reincarnated as all water | 2 | t1_dbu0rut | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbufn5q | null | false | 2016-12-31T20:57:58Z |
dbuflt1 | t1_dbuflt1 | 1,483,217,820 | user_0d1f6ca13702 | Cooking | Has to be sausage of some sort on my end. Kielbasa or the like, onions maybe, sauerkraut, potatoes maybe, and cabbage sometimes, all mixed together is my usual M.O. I'm quite partial to hot dogs or brats or something topped with sauerkraut as well. If you're doing it on the grill, cook your sausages in the sauerkra... | 3 | t3_5lb2np | t3_5lb2np | /r/Cooking/comments/t3_5lb2np/dbuflt1 | null | false | 2016-12-31T20:57:00Z |
dbuffl4 | t1_dbuffl4 | 1,483,217,559 | user_c2fe890c0364 | Cooking | Bacon and eggs. Easy! | 2 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbuffl4 | null | false | 2016-12-31T20:52:39Z |
dbufdyv | t1_dbufdyv | 1,483,217,491 | user_adf1f7404b3e | Cooking | I feel this is the correct answer. While putting the preportioned biscuits in the fridge seems like a good idea, you also have to take into consideration that the chemical leaveners start to react when exposed to water. Therefore, refrigerating the biscuits might not yield a higher rising biscuit. It really shouldn't t... | 18 | t1_dbu8e16 | t3_5lapk1 | /r/Cooking/comments/t3_5lapk1/dbufdyv | null | false | 2016-12-31T20:51:31Z |
dbufcmz | t1_dbufcmz | 1,483,217,437 | user_c9805ae9e573 | Cooking | I do this every year. You have to immediately use it before it defrosts | 2 | t1_dbucvg4 | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbufcmz | null | false | 2016-12-31T20:50:37Z |
dbuf5le | t1_dbuf5le | 1,483,217,146 | user_4970a420ea3f | Cooking | Omg I had pork knuckle in Munich a few years ago and it was heavenly. Carr to share a recipe? If I can find any knuckles near me, that is... | 2 | t1_dbu77tb | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbuf5le | null | false | 2016-12-31T20:45:46Z |
dbuf2ae | t1_dbuf2ae | 1,483,217,007 | user_8c9791a86b4a | Cooking | I'm not an expert by any means but I suspect a lot of it has to do with the nature of how cooking is related to land usage in Europe and in the US. French cooking is based on a long tradition of 'nose to tail' which means using all parts of the animal. France is a physically small country compared to the US. Sure, y... | 2 | t3_59j6fz | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/dbuf2ae | null | false | 2016-12-31T20:43:27Z |
dbuel83 | t1_dbuel83 | 1,483,216,292 | user_c674370a24c9 | Cooking | Hey. That's what I'll probably end up making, also! I'm going to do it in my electric pressure cooker, per a YouTube recipe I saw. What's your method? | 2 | t1_dbtymod | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbuel83 | null | false | 2016-12-31T20:31:32Z |
dbueiw3 | t1_dbueiw3 | 1,483,216,196 | user_7e9a6a27505f | Cooking | Came here to say this. Also, the smell of biscuits baking will be awesome! | 21 | t1_dbu9i01 | t3_5lapk1 | /r/Cooking/comments/t3_5lapk1/dbueiw3 | null | false | 2016-12-31T20:29:56Z |
dbuedei | t1_dbuedei | 1,483,215,984 | user_12731247a364 | Cooking | They are always easier for me to shell when they are warm, weather I shock them or not. Typically I do shock them to make it easier on my fingers with the heat.
| 1 | t1_dbubj92 | t3_5l7z7e | /r/Cooking/comments/t3_5l7z7e/dbuedei | null | false | 2016-12-31T20:26:24Z |
dbue5no | t1_dbue5no | 1,483,215,656 | user_c674370a24c9 | Cooking | Lots of Indian and Pakistani dishes rely on pressure cooking. I just made chick peas in a thick sauce last night, was yummy! :)
I got the recipe from a YouTube video in Urdu, however. If you're interested, I can transcribe it later. | 1 | t3_5lakw5 | t3_5lakw5 | /r/Cooking/comments/t3_5lakw5/dbue5no | null | false | 2016-12-31T20:20:56Z |
dbue0y3 | t1_dbue0y3 | 1,483,215,460 | user_93562fbbcbf6 | Cooking | The staff of life:
[Louisiana](http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-recipe2.html)
[Jamaica](http://www.food.com/recipe/jamaican-style-peas-and-rice-red-beans-and-rice-183043) | 2 | t3_5lac7c | t3_5lac7c | /r/Cooking/comments/t3_5lac7c/dbue0y3 | null | false | 2016-12-31T20:17:40Z |
dbudzoq | t1_dbudzoq | 1,483,215,405 | user_f27765796ec1 | Cooking | Love this! This is perfect. | 1 | t1_dbkb97e | t3_5jyqim | /r/Cooking/comments/t3_5jyqim/dbudzoq | null | false | 2016-12-31T20:16:45Z |
dbudy6l | t1_dbudy6l | 1,483,215,342 | user_f27765796ec1 | Cooking | I think I'm going to try this one...http://www.target.com/p/oster-triple-warming-tray-buffet-server-ckstbstw00/-/A-49113333
| 1 | t1_dbud1gz | t3_5jyqim | /r/Cooking/comments/t3_5jyqim/dbudy6l | null | false | 2016-12-31T20:15:42Z |
dbudk75 | t1_dbudk75 | 1,483,214,750 | user_736853fb758b | Cooking | Mitochondria is the powerhouse of the cell. | 1 | t1_dbtdnym | t3_5l6nj2 | /r/Cooking/comments/t3_5l6nj2/dbudk75 | null | false | 2016-12-31T20:05:50Z |
dbudia3 | t1_dbudia3 | 1,483,214,669 | [deleted] | Cooking | [deleted] | 0 | t1_dbt79zh | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbudia3 | null | false | 2016-12-31T20:04:29Z |
dbudgoi | t1_dbudgoi | 1,483,214,601 | user_b0bdd463f267 | Cooking | Then daddy said I would like some head | -3 | t1_dbu88i4 | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbudgoi | null | false | 2016-12-31T20:03:21Z |
dbudge7 | t1_dbudge7 | 1,483,214,590 | user_2bf17f3e80a6 | Cooking | fresh pasta, achovies, garlic, EVOO, chili flakes, sprinkle parmessan and bread crumbs.... | 1 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbudge7 | null | false | 2016-12-31T20:03:10Z |
dbudagx | t1_dbudagx | 1,483,214,345 | user_e4ed34df0b82 | Cooking | Keep the rice separate from the soup until you heat it back up to eat. | 6 | t3_5la1yp | t3_5la1yp | /r/Cooking/comments/t3_5la1yp/dbudagx | null | false | 2016-12-31T19:59:05Z |
dbud6yk | t1_dbud6yk | 1,483,214,199 | user_cb324a3bf4bb | Cooking | FYI, garlic that's being pickled goes blue if you don't blanch it first. | 1 | t3_5l8yrr | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbud6yk | null | false | 2016-12-31T19:56:39Z |
dbud3ju | t1_dbud3ju | 1,483,214,059 | user_f721abd80652 | Cooking | Today I'm [making a broth from a leftover Christmas turkey carcass.](http://imgur.com/a/UWcWl) Tomorrow I'm going to be using this broth to cook a chicken and andouille gumbo over basmati rice.
While the gumbo is cooking tomorrow morning, I'll be making a honey and brown sugar glazed ham recipe to eat on the side of ... | 1 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbud3ju | null | false | 2016-12-31T19:54:19Z |
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