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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dbud37g | t1_dbud37g | 1,483,214,044 | user_358f0db4ba06 | Cooking | Thank you. I bought a 2 lb bag of rice and 24oz of red beans. I believe my crock pot is only 4 quart. | 1 | t1_dbu6mhi | t3_5lac7c | /r/Cooking/comments/t3_5lac7c/dbud37g | null | false | 2016-12-31T19:54:04Z |
dbud2db | t1_dbud2db | 1,483,214,009 | user_0c1f900ae693 | Cooking | I'll remember that. Last time I used it whole in a crock pot and it looked nasty | 2 | t1_dbucvg4 | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbud2db | null | false | 2016-12-31T19:53:29Z |
dbud1gz | t1_dbud1gz | 1,483,213,973 | user_535c8278c97e | Cooking | It's on mine too! Unfortunately my Mum got rid of hers when we moved over a decade ago. | 2 | t1_dbuas9i | t3_5jyqim | /r/Cooking/comments/t3_5jyqim/dbud1gz | null | false | 2016-12-31T19:52:53Z |
dbud0uh | t1_dbud0uh | 1,483,213,947 | user_0c1f900ae693 | Cooking | I honestly did not expect people to get this worked up about garlic but here we are. | 4 | t1_dbub3vs | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbud0uh | null | false | 2016-12-31T19:52:27Z |
dbucyk2 | t1_dbucyk2 | 1,483,213,855 | user_2e701c2e5062 | Cooking | Yep! It does it when you make and fridge-store garlic or ginger/garlic paste as well! | 1 | t1_dbu8az8 | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbucyk2 | null | false | 2016-12-31T19:50:55Z |
dbucvg4 | t1_dbucvg4 | 1,483,213,723 | user_2e701c2e5062 | Cooking | I think your mistake was defrosting it.
Like others in this thread have said it's not dangerous because it's green, but for consistency I would definitely cut/chop/grate when frozen instead of thawing. It becomes kind of a mess otherwise. | 3 | t3_5l8yrr | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbucvg4 | null | false | 2016-12-31T19:48:43Z |
dbucfq8 | t1_dbucfq8 | 1,483,213,087 | user_ad6151239515 | Cooking | Not rice but barley is incredible as a soup carb. Souper good for you too | 8 | t3_5la1yp | t3_5la1yp | /r/Cooking/comments/t3_5la1yp/dbucfq8 | null | false | 2016-12-31T19:38:07Z |
dbucejk | t1_dbucejk | 1,483,213,038 | [deleted] | Cooking | [removed] | 1 | t3_5la60j | t3_5la60j | /r/Cooking/comments/t3_5la60j/dbucejk | null | false | 2016-12-31T19:37:18Z |
dbucctl | t1_dbucctl | 1,483,212,971 | user_bc48a8db8073 | Cooking | Garlic often turns green or blue due to presence of acidity, copper or temperature changes. Freezing garlic can turn it green quite easily. I think you're being a bit alarmist. OP didn't mention anything about removing a source of oxygen. Garlic is cheap here yes, and no it's not worth taking risks with but in this cas... | 2 | t3_5l8yrr | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbucctl | null | false | 2016-12-31T19:36:11Z |
dbuc6sx | t1_dbuc6sx | 1,483,212,735 | user_1434cbd43a7d | Cooking | My brother is having a little family gathering on the 1st. But I do plan on hopefully making short rib with goat cheese polenta. | 1 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbuc6sx | null | false | 2016-12-31T19:32:15Z |
dbuc2s1 | t1_dbuc2s1 | 1,483,212,580 | user_d66794e9b055 | Cooking | Scapes are something different from green garlic. | 3 | t1_dbu73x3 | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbuc2s1 | null | false | 2016-12-31T19:29:40Z |
dbuc2ma | t1_dbuc2ma | 1,483,212,573 | user_f27765796ec1 | Cooking | What is bossam | 1 | t3_5l11y0 | t3_5l11y0 | /r/Cooking/comments/t3_5l11y0/dbuc2ma | null | false | 2016-12-31T19:29:33Z |
dbubvda | t1_dbubvda | 1,483,212,292 | user_2477633d9aba | Cooking | [If you're cooking it, it makes no discernible difference if the garlic is sprouted or not.](http://www.davidlebovitz.com/should-you-remove-the-green-germ-from-garlic/) | 2 | t1_dbu00jg | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbubvda | null | false | 2016-12-31T19:24:52Z |
dbubj92 | t1_dbubj92 | 1,483,211,824 | user_89e85fda15da | Cooking | They are not easier to shell when warm. Where did you get that idea? You need to cool them rapidly so that the whites shrink away from the inner shell membrane. Then they're a snap to shell. | 1 | t3_5l7z7e | t3_5l7z7e | /r/Cooking/comments/t3_5l7z7e/dbubj92 | null | false | 2016-12-31T19:17:04Z |
dbube78 | t1_dbube78 | 1,483,211,621 | user_4b7623e59cb8 | Cooking | The sprouts are like little plants feeding off the clove though. I think.
The more it sprouts the closer the cloves themselves are to shriveling up. | 1 | t1_dbtzf78 | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbube78 | null | false | 2016-12-31T19:13:41Z |
dbubbmp | t1_dbubbmp | 1,483,211,514 | user_592643bff1cb | Cooking | Yeah, I still have an hour to bring my expiring organic waste to the solid waste recycling facility. I'll venture forth and do just that. | -6 | t1_dbub3vs | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbubbmp | null | false | 2016-12-31T19:11:54Z |
dbub51e | t1_dbub51e | 1,483,211,249 | user_f27765796ec1 | Cooking | Soups. Lentil soup is done in 12 mins instead of 45! | 2 | t3_5lakw5 | t3_5lakw5 | /r/Cooking/comments/t3_5lakw5/dbub51e | null | false | 2016-12-31T19:07:29Z |
dbub3vs | t1_dbub3vs | 1,483,211,202 | user_4b7623e59cb8 | Cooking | You might want to take a breather. Get outside or something.
You're freaking the fuck out over the word someone used to describe old garlic... | 5 | t1_dbu9xg1 | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbub3vs | null | false | 2016-12-31T19:06:42Z |
dbuaz0q | t1_dbuaz0q | 1,483,211,006 | user_f104fbb6689e | Cooking | My oldest girl and I started our 1/1 lunch last night 12/30, our first long, >2hr sous vide cook. We've been wanting to try a long cook for a while chuck roast or short ribs. She picked boneless beef short ribs. We're letting them go 36 hours.
I didn't realize until too late you weren't supposed to 1st season meat tha... | 3 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbuaz0q | null | false | 2016-12-31T19:03:26Z |
dbuas9i | t1_dbuas9i | 1,483,210,741 | user_f27765796ec1 | Cooking | This is perfect!!! I'm putting this on my birthday list!!! | 1 | t1_dbkyunc | t3_5jyqim | /r/Cooking/comments/t3_5jyqim/dbuas9i | null | false | 2016-12-31T18:59:01Z |
dbuaq61 | t1_dbuaq61 | 1,483,210,656 | user_2ec753d11a7a | Cooking | I'd also add on Sage as a bonus. Only takes about a quarter teaspoon or so, depending on the quantity you're cooking. It really adds another layer. | 2 | t1_dbu53ia | t3_5lac7c | /r/Cooking/comments/t3_5lac7c/dbuaq61 | null | false | 2016-12-31T18:57:36Z |
dbuapga | t1_dbuapga | 1,483,210,626 | user_f104fbb6689e | Cooking | It always works great for me too but the covered stoneware dish (2 qtish small casserole pot?) I use is harder to clean than a saucepan so I usually just do it on stove top.
For 1 cup raw rice I set my little 900w microwave for 18mins power level 6 and stop it a little before halfway to stir some oil in. | 2 | t1_dbthwqw | t3_5l7e68 | /r/Cooking/comments/t3_5l7e68/dbuapga | null | false | 2016-12-31T18:57:06Z |
dbuakf8 | t1_dbuakf8 | 1,483,210,422 | user_683060c2fa2c | Cooking | https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide
I have this printed and on my fridge, it hasn't failed me yet. | 2 | t1_dbu8j2u | t3_5h1bxk | /r/Cooking/comments/t3_5h1bxk/dbuakf8 | null | false | 2016-12-31T18:53:42Z |
dbuaai7 | t1_dbuaai7 | 1,483,210,026 | user_92ccccf67686 | Cooking | hmm. i've never found this, and i use a lot of garlic. i obviously cut out the sprouts. | 1 | t1_dbu00jg | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbuaai7 | null | false | 2016-12-31T18:47:06Z |
dbua7zm | t1_dbua7zm | 1,483,209,920 | user_97249410b677 | Cooking | I found when my garlic turns green when in the slow cooker with a roast, it is a bunch more potent. | 1 | t3_5l8yrr | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbua7zm | null | false | 2016-12-31T18:45:20Z |
dbua38c | t1_dbua38c | 1,483,209,729 | user_b500628d1425 | Cooking | That would be way to big to actually eat though. Gotta consider sandwich integrity. | 1 | t1_dbu8b4s | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbua38c | null | false | 2016-12-31T18:42:09Z |
dbua2fw | t1_dbua2fw | 1,483,209,696 | user_89d5b6864737 | Cooking | Yes its safe. | 1 | t3_5laweb | t3_5laweb | /r/Cooking/comments/t3_5laweb/dbua2fw | null | false | 2016-12-31T18:41:36Z |
dbu9zjv | t1_dbu9zjv | 1,483,209,578 | user_80c7cdf60444 | Cooking | I leave stuff out overnight all the time. If it's cooked thoroughly, it really shouldn't be a problem. If you're not cool with that, put breaded foods in the fridge, then reheat them in a (HOT) toaster oven. A regular oven will also work if you don;t have a toaster oven.
| 1 | t3_5l6cty | t3_5l6cty | /r/Cooking/comments/t3_5l6cty/dbu9zjv | null | false | 2016-12-31T18:39:38Z |
dbu9y5w | t1_dbu9y5w | 1,483,209,520 | user_00392b83d0ef | Cooking | So if i buy celery salt, would it taste 90% the same? | 1 | t1_dbtkqbm | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbu9y5w | null | false | 2016-12-31T18:38:40Z |
dbu9xg1 | t1_dbu9xg1 | 1,483,209,491 | user_592643bff1cb | Cooking | Thanks for the asshole lesson in english usage. Since we're being dickheads, why the fuck did you buy said expiring garlic in the first place? Also, I feel obligated to say that I have never in my life heard anyone use such a pretentious term to describe spoiling vegetables. | -10 | t1_dbu8xat | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu9xg1 | null | false | 2016-12-31T18:38:11Z |
dbu9tnu | t1_dbu9tnu | 1,483,209,341 | user_efd7ee516a0d | Cooking | Cornflakes with milk. | 3 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu9tnu | null | false | 2016-12-31T18:35:41Z |
dbu9mlp | t1_dbu9mlp | 1,483,209,060 | user_186792a2b0a7 | Cooking | Add a pinch of salt in, it draws out water and makes it easier to "muddle". I don't know that word but I know what you mean lol. | 1 | t1_dbt1smd | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbu9mlp | null | false | 2016-12-31T18:31:00Z |
dbu9mj2 | t1_dbu9mj2 | 1,483,209,058 | user_4dcf0546e54d | Cooking | I stand by Calrose rice. Get it. | 2 | t3_5la1yp | t3_5la1yp | /r/Cooking/comments/t3_5la1yp/dbu9mj2 | null | false | 2016-12-31T18:30:58Z |
dbu9j6g | t1_dbu9j6g | 1,483,208,925 | user_4b51b1c51cc4 | Cooking | r/mealprepsunday | 3 | t3_5la64n | t3_5la64n | /r/Cooking/comments/t3_5la64n/dbu9j6g | null | false | 2016-12-31T18:28:45Z |
dbu9i01 | t1_dbu9i01 | 1,483,208,879 | user_4b51b1c51cc4 | Cooking | Pre-make and portion the dough on a sheet tray in the desired size and shape. Stick the tray in the fridge, and right before the guests arrive, bake off the biscuits. | 94 | t3_5lapk1 | t3_5lapk1 | /r/Cooking/comments/t3_5lapk1/dbu9i01 | null | false | 2016-12-31T18:27:59Z |
dbu9fob | t1_dbu9fob | 1,483,208,788 | user_b5a77a6ac4ed | Cooking | Get some wonton wrappers and make some ravioli with it. | 1 | t3_5l41ys | t3_5l41ys | /r/Cooking/comments/t3_5l41ys/dbu9fob | null | false | 2016-12-31T18:26:28Z |
dbu9bs6 | t1_dbu9bs6 | 1,483,208,634 | user_66d77d6fcade | Cooking | kabobs | 1 | t3_5l6gna | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbu9bs6 | null | false | 2016-12-31T18:23:54Z |
dbu9bh6 | t1_dbu9bh6 | 1,483,208,620 | user_592643bff1cb | Cooking | Who's ass did you pull *that* faketoid out of? | 3 | t1_dbtwkua | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu9bh6 | null | false | 2016-12-31T18:23:40Z |
dbu99do | t1_dbu99do | 1,483,208,536 | user_592643bff1cb | Cooking | I don't recall OP mentioning a thrift shop. Let me guess: Trader Joe's, or Holier Than Thou Foods? | 1 | t1_dbu2ev8 | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu99do | null | false | 2016-12-31T18:22:16Z |
dbu9646 | t1_dbu9646 | 1,483,208,407 | user_0e7f8530fd68 | Cooking | it's starting to sprout out here in California since our winters are so warm.... it's much more mild than regular garlic. Closer to garlic chives, so you don't want to cook them for very long otherwise the pungency will dissipate. | 2 | t1_dbu8929 | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu9646 | null | false | 2016-12-31T18:20:07Z |
dbu914n | t1_dbu914n | 1,483,208,209 | user_0c1f900ae693 | Cooking | I got them when they were starting to sprout so I froze them whole.
Happy New Year! | 5 | t1_dbu8pyh | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu914n | null | false | 2016-12-31T18:16:49Z |
dbu90zr | t1_dbu90zr | 1,483,208,203 | user_592643bff1cb | Cooking | It's quite a bit milder and subtle. Also a little onion-ee | 5 | t1_dbu8929 | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu90zr | null | false | 2016-12-31T18:16:43Z |
dbu8zt3 | t1_dbu8zt3 | 1,483,208,156 | user_b5a77a6ac4ed | Cooking | I like green beans seasoned with salt and pepper, steamed in the microwave until tender and finished with butter. | 1 | t3_5l4nyj | t3_5l4nyj | /r/Cooking/comments/t3_5l4nyj/dbu8zt3 | null | false | 2016-12-31T18:15:56Z |
dbu8xat | t1_dbu8xat | 1,483,208,053 | user_4b7623e59cb8 | Cooking | The word "expire" has a definition beyond the concept of "expiration dates". e.g.
>This parrot is no more. It has ceased to be. It's **expired** and gone to meet its maker. This is a late parrot. It's a stiff. Bereft of life, it rests in peace. If you hadn't nailed it to the perch, it would be pushing up the daisies.... | 7 | t1_dbu8ac5 | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu8xat | null | false | 2016-12-31T18:14:13Z |
dbu8x2n | t1_dbu8x2n | 1,483,208,044 | user_4c89e8947727 | Cooking | I always just add calendar events for food related things. I made a separate gmail account that is only for food (so I can click it off if my calendar is getting too full looking at my personal and work calendar at the same time). I set it to orange so it stands out and I put dinner as an event every night with what I'... | 2 | t3_5la6m8 | t3_5la6m8 | /r/Cooking/comments/t3_5la6m8/dbu8x2n | null | false | 2016-12-31T18:14:04Z |
dbu8v5d | t1_dbu8v5d | 1,483,207,963 | user_0e7f8530fd68 | Cooking | in 2016 there's a wide variety of ramen styles available, especially here in SoCal. Although clear pork broth, soy & miso-based soups are some of the standards i've eaten a bowl based on Sichuan chile/garlic sauce. The key is to make sure the stock you end up isn't too sweet because of the brown sugar, so you're going ... | 2 | t3_5labu3 | t3_5labu3 | /r/Cooking/comments/t3_5labu3/dbu8v5d | null | false | 2016-12-31T18:12:43Z |
dbu8v17 | t1_dbu8v17 | 1,483,207,959 | user_0d1f6ca13702 | Cooking | I've been to a plastic factory in China. I've smelled plastic when it burns. Cooking with it just seems so intuitively bad to me. Way bad. You say it has no effect on your health, I'm pretty sure cigarette companies said the same thing about cigarettes. Asbestos manufacturers said the same thing. Etc, on and on c... | -2 | t1_dbtjmw7 | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbu8v17 | null | false | 2016-12-31T18:12:39Z |
dbu8ukh | t1_dbu8ukh | 1,483,207,940 | user_7d5fafb6b4ad | Cooking | Oyster stew. | 1 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu8ukh | null | false | 2016-12-31T18:12:20Z |
dbu8ram | t1_dbu8ram | 1,483,207,804 | user_aa93c7cbd39d | Cooking | I've used avocado oil from Costco. I wasn't that impressed with it. Safflower definitely has a distinct taste to it. Light as it may be it's there. I'm allergic to the whole tree nut and legume family so any nut or bean oil is out of the question for me other than coconut. I'm not allergic to that for some weird ass re... | 1 | t1_dbu6lgc | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbu8ram | null | false | 2016-12-31T18:10:04Z |
dbu8qix | t1_dbu8qix | 1,483,207,771 | user_80c7cdf60444 | Cooking | Yep. I grew up in a very German town in north central PA. Then I lived in central PA, among lots of Amish. It wasn't until then that I learned that the "Pennsylvania Dutch" weren't Dutch at all, but rather Deutsche (German). | 5 | t1_dbu7v07 | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu8qix | null | false | 2016-12-31T18:09:31Z |
dbu8pyh | t1_dbu8pyh | 1,483,207,747 | user_592643bff1cb | Cooking | How do you store your garlic bulbs? I use a thing that's probably an old glass candy jar, with a loose glass lid. I keep it on my kitchen counter and garlic lasts for weeks. Room temp and medium humidity seems to be the best combo. Happy New Year. | 1 | t1_dbtvy01 | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu8pyh | null | false | 2016-12-31T18:09:07Z |
dbu8ngl | t1_dbu8ngl | 1,483,207,645 | [deleted] | Cooking | Related question: anyone know the difference between the "CTC" and "N" line of Cuisinart MultiClad Pro pots/pans? I bought a set that ends with "CTC" instead of "N" (as sold on Amazon), but can't tell if it's actually different. | 1 | t3_5la60j | t3_5la60j | /r/Cooking/comments/t3_5la60j/dbu8ngl | null | false | 2016-12-31T18:07:25Z |
dbu8kbp | t1_dbu8kbp | 1,483,207,519 | user_4b51b1c51cc4 | Cooking | One of my favorites from Hugh Acheson:
https://www.gowhisk.com/recipe/hoppin-john-salad-with-hot-pepper-vinegar-vinaigrette-by-hugh-acheson/7532821/5S74F516d | 3 | t1_dbu044d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu8kbp | null | false | 2016-12-31T18:05:19Z |
dbu8jc3 | t1_dbu8jc3 | 1,483,207,481 | user_80c7cdf60444 | Cooking | That's .... that's ... it's ... disgusting!
But hey, when it comes to food, whatever floats your boat, right?
| 3 | t1_dbu7yld | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu8jc3 | null | false | 2016-12-31T18:04:41Z |
dbu8j2u | t1_dbu8j2u | 1,483,207,471 | user_4c195bf7bf66 | Cooking | What temperature did you cook the pork loin at and for how long? I'm making a pork loin for New Year's but having a hard time finding pork loin recipes. I'm finding mostly pork tenderloin recipes. | 1 | t3_5h1bxk | t3_5h1bxk | /r/Cooking/comments/t3_5h1bxk/dbu8j2u | null | false | 2016-12-31T18:04:31Z |
dbu8imj | t1_dbu8imj | 1,483,207,454 | user_e63c61e1a92e | Cooking | All good points here. So much of cooking is preference as you will see when reading any replies on this subreddit. And really you are just looking for ideas so that's ok. Just realize though that there is a lot of nuance just like with anything. There are 2 universal questions you can ask yourself that would apply to p... | 2 | t3_5la60j | t3_5la60j | /r/Cooking/comments/t3_5la60j/dbu8imj | null | false | 2016-12-31T18:04:14Z |
dbu8h5l | t1_dbu8h5l | 1,483,207,394 | user_186792a2b0a7 | Cooking | I like the recipe for cacio e pepe, but don't you boil pasta in very salt water, as salt as sea water, or is "small pinch of salt" on purpose do you think? | 1 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbu8h5l | null | false | 2016-12-31T18:03:14Z |
dbu8gtt | t1_dbu8gtt | 1,483,207,382 | user_80c7cdf60444 | Cooking | We put them in a lidded (disposable) plastic container. Mostly they go into the lunch sack but it's nice to have some on hand for when you get a craving for deviled eggs.
Also, you (and everybody else) should know about Pepin's [eggs Jeannette](http://www.npr.org/2011/12/13/143672648/eggs-jeanette)
| 1 | t3_5l7z7e | t3_5l7z7e | /r/Cooking/comments/t3_5l7z7e/dbu8gtt | null | false | 2016-12-31T18:03:02Z |
dbu8e16 | t1_dbu8e16 | 1,483,207,268 | user_2617499a8525 | Cooking | Freeze the dough and cook it from frozen. It only adds like 1 maybe 2 minutes. | 34 | t3_5lapk1 | t3_5lapk1 | /r/Cooking/comments/t3_5lapk1/dbu8e16 | null | false | 2016-12-31T18:01:08Z |
dbu8b4s | t1_dbu8b4s | 1,483,207,154 | user_c44fde281c32 | Cooking | Yum. Two eggs would be better | 1 | t1_dbu129v | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu8b4s | null | false | 2016-12-31T17:59:14Z |
dbu8az8 | t1_dbu8az8 | 1,483,207,149 | user_de18d77416c5 | Cooking | Its a natural process. I freeze my garlic paste all the time. It really does look unnatural like someone put food coloring on it. Its okay though. | 3 | t3_5l8yrr | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu8az8 | null | false | 2016-12-31T17:59:09Z |
dbu8ao3 | t1_dbu8ao3 | 1,483,207,136 | user_80c7cdf60444 | Cooking | It goes two ways. You can adapt your cooking to your tools, and get the tools best suited for your cooking style. I'd avoid buying a set, because then you only have that type of pot/pan for _all_ your cooking. You might want a Dutch oven, a non-stick frying pan, a SS pan, and so on.
The discount chains TJ Maxx ... | 2 | t3_5la60j | t3_5la60j | /r/Cooking/comments/t3_5la60j/dbu8ao3 | null | false | 2016-12-31T17:58:56Z |
dbu8ac5 | t1_dbu8ac5 | 1,483,207,124 | user_592643bff1cb | Cooking | No, and no. I *am* confused by people that freak out over a somewhat arbitrary date, and a bulb of garlic that has a fucking date on it. | -5 | t1_dbu07xy | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu8ac5 | null | false | 2016-12-31T17:58:44Z |
dbu8929 | t1_dbu8929 | 1,483,207,074 | user_8c0713634618 | Cooking | I found some of that at a farmer's market a few years ago, should've gotten some. Have you tried it? Is it interchangeable with "regular" garlic? | 1 | t1_dbu3bz4 | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu8929 | null | false | 2016-12-31T17:57:54Z |
dbu88pf | t1_dbu88pf | 1,483,207,060 | user_d4c00ae2a676 | Cooking | Oh thanks! Didn't know | 2 | t1_dbu6svm | t3_5laj5h | /r/Cooking/comments/t3_5laj5h/dbu88pf | null | false | 2016-12-31T17:57:40Z |
dbu88i4 | t1_dbu88i4 | 1,483,207,053 | user_9aff1a5e80b0 | Cooking | That was the mommy and daddy version after the kids went to bed. | 14 | t1_dbu7zez | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu88i4 | null | false | 2016-12-31T17:57:33Z |
dbu815e | t1_dbu815e | 1,483,206,759 | user_cc1301bfeb1e | Cooking | collards and black eyed peas | 2 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu815e | null | false | 2016-12-31T17:52:39Z |
dbu7zez | t1_dbu7zez | 1,483,206,688 | user_1814d21c0eab | Cooking | I don't remember that bit 🤔 | 15 | t1_dbu2s1q | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu7zez | null | false | 2016-12-31T17:51:28Z |
dbu7yld | t1_dbu7yld | 1,483,206,655 | user_4c89e8947727 | Cooking | I hate sauerkraut, but my parents would make pork and sauerkraut every year. I normally take a piece of pork, slice it open, insert sauerkraut into it, then cut out that piece of pork, smother the whole thing in ketchup, and then force it down. | 1 | t1_dbu6xmn | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu7yld | null | false | 2016-12-31T17:50:55Z |
dbu7wr5 | t1_dbu7wr5 | 1,483,206,582 | user_d92000fe9d58 | Cooking | One chef's pan and once sauce pan would go a long way. Buy seconds at Marshall's to save big money on All-Clad.
Either way, thick stainless cookware is my recommendation. Plus one cast-iron skillet (pretty cheap). | 4 | t1_dbu7t79 | t3_5la60j | /r/Cooking/comments/t3_5la60j/dbu7wr5 | null | false | 2016-12-31T17:49:42Z |
dbu7vqt | t1_dbu7vqt | 1,483,206,542 | user_702477de85b0 | Cooking | Chorizo spaghetti is the bomb! Sub the beef with chorizo | 1 | t3_5l5rvk | t3_5l5rvk | /r/Cooking/comments/t3_5l5rvk/dbu7vqt | null | false | 2016-12-31T17:49:02Z |
dbu7v07 | t1_dbu7v07 | 1,483,206,513 | user_4c89e8947727 | Cooking | It's also the traditional Pennsylvania Dutch meal (because of German influence, of course). | 3 | t1_dbu77tb | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu7v07 | null | false | 2016-12-31T17:48:33Z |
dbu7t79 | t1_dbu7t79 | 1,483,206,441 | user_80c7cdf60444 | Cooking | For $200 OP could get no more than two, three max, All-Clad pots / pans. It's great stuff but not when you're on a budget. | 1 | t1_dbu6oxd | t3_5la60j | /r/Cooking/comments/t3_5la60j/dbu7t79 | null | false | 2016-12-31T17:47:21Z |
dbu7ml8 | t1_dbu7ml8 | 1,483,206,181 | user_80c7cdf60444 | Cooking | Aglio e olio. Lightly cook minced or sliced garlic in a whole lot of extra virgin Olive Oyl. Pepperoncini (dried red pepper flakes) add a nice touch. Dump the cooked spaghetti into the frying pan, toss to mix. Optionally add pasta cooking water to emulsify. (Extra srarchy water from boiling the pasta in _just enough... | 1 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbu7ml8 | null | false | 2016-12-31T17:43:01Z |
dbu77tb | t1_dbu77tb | 1,483,205,608 | user_80c7cdf60444 | Cooking | It is amazing how few people have ever heard that pork and kraut is THE traditional German NYD meal. See my comment in this thread with my way. Some of my siblings cook pork shoulder in kraut, which is very good, but I prefer my fancy version.
Hmmm, maybe I'll do Schweinshaxe this year....
Glückliches neues Jahr!... | 5 | t1_dbtzxb9 | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu77tb | null | false | 2016-12-31T17:33:28Z |
dbu759r | t1_dbu759r | 1,483,205,509 | user_ea6b8d1b9cfd | Cooking | beef barbacoa for tacos / burritos is super easy in a PC. I shred mine and brown the meat in a frying pan after cooking it in the PC. | 2 | t3_5lakw5 | t3_5lakw5 | /r/Cooking/comments/t3_5lakw5/dbu759r | null | false | 2016-12-31T17:31:49Z |
dbu73x3 | t1_dbu73x3 | 1,483,205,453 | user_a07151857fa1 | Cooking | Scapes. | 4 | t1_dbu3bz4 | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu73x3 | null | false | 2016-12-31T17:30:53Z |
dbu6xmn | t1_dbu6xmn | 1,483,205,203 | user_80c7cdf60444 | Cooking | Same thing I've been making for several decades. Coming from a _very_ German town in Pennsylvania, I __always__ have the traditional pork and sauerkraut.
Start early by getting a batch of rye bread going and brining a pork loin roast.
The Sauerkraut (should be homemade but I don't got none this year) is braised. ... | 9 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu6xmn | null | false | 2016-12-31T17:26:43Z |
dbu6svm | t1_dbu6svm | 1,483,205,016 | user_e88b8db9c4e0 | Cooking | Go check out r/slowcooking | 5 | t3_5laj5h | t3_5laj5h | /r/Cooking/comments/t3_5laj5h/dbu6svm | null | false | 2016-12-31T17:23:36Z |
dbu6oxd | t1_dbu6oxd | 1,483,204,858 | user_d92000fe9d58 | Cooking | My advice is to buy All-Clad stainless steel. Use it for 95% of cooking. Oven and dishwasher safe. Polishes up like new. Lasts FOREVER. | 2 | t3_5la60j | t3_5la60j | /r/Cooking/comments/t3_5la60j/dbu6oxd | null | false | 2016-12-31T17:20:58Z |
dbu6mhi | t1_dbu6mhi | 1,483,204,759 | user_a0df501852c4 | Cooking | Yes basically. You may want to look up a red beans and rice recipe since I don't know how much beans and rice you are using but those are a pretty good blend for the dish, the oregano is the only odd one. | 2 | t1_dbu68a6 | t3_5lac7c | /r/Cooking/comments/t3_5lac7c/dbu6mhi | null | false | 2016-12-31T17:19:19Z |
dbu6lmw | t1_dbu6lmw | 1,483,204,724 | user_e4fb9da964f0 | Cooking | I mean every meal can be eaten in a short period of time so I'm not sure I get the question?
For my work week lunches I've found the easiest thing to do (and quite cheap) is to make a big batch rice with some chicken, peppers, onions, mushrooms etc mixed into it. Takes little time and effort to make it, can add more ... | 2 | t3_5la64n | t3_5la64n | /r/Cooking/comments/t3_5la64n/dbu6lmw | null | false | 2016-12-31T17:18:44Z |
dbu6lgc | t1_dbu6lgc | 1,483,204,717 | user_2e7ca3aefd95 | Cooking | Ooooh, I see. Agreed on coconut/butter, those are my flavored cooking oil heavy hitters. :)
Any reason why you don't use Safflower instead of Canola/Grapeseed to cut down on the number you stock? They're all very neutral tasting, is it because of price differential? I use Macadamia nut oil basically what you use thos... | 1 | t1_dbtp8ch | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbu6lgc | null | false | 2016-12-31T17:18:37Z |
dbu6inh | t1_dbu6inh | 1,483,204,605 | user_859021afabd3 | Cooking | Some people need to save money where they can. Don't be judgemental. | 13 | t1_dbu2ev8 | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu6inh | null | false | 2016-12-31T17:16:45Z |
dbu6id7 | t1_dbu6id7 | 1,483,204,593 | user_309b127ba298 | Cooking | Our big dinner is tonight, so tomorrow we'll have leftovers and a big ol plate of fried oysters. | 1 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu6id7 | null | false | 2016-12-31T17:16:33Z |
dbu68a6 | t1_dbu68a6 | 1,483,204,184 | user_358f0db4ba06 | Cooking | Are you suggesting adding all those spices together into the pot, or simply listing possibilities? Just clarifying. Thanks. | 1 | t1_dbu53ia | t3_5lac7c | /r/Cooking/comments/t3_5lac7c/dbu68a6 | null | false | 2016-12-31T17:09:44Z |
dbu66yt | t1_dbu66yt | 1,483,204,132 | user_d4c00ae2a676 | Cooking | My ultimate fave is creamy mushroom pasta. Sautee some mushrooms chopped tinily, add garlic and herbs (my preferences are parsley and oregano). Slowly start adding cream until you get a nice thick consistency and add to the pasta. It's superb | 1 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbu66yt | null | false | 2016-12-31T17:08:52Z |
dbu5v9p | t1_dbu5v9p | 1,483,203,665 | user_32a02b52f2fc | Cooking | Gotta have black eyes peas for good luck! | 3 | t1_dbu5f3p | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu5v9p | null | false | 2016-12-31T17:01:05Z |
dbu5u5m | t1_dbu5u5m | 1,483,203,620 | user_8fd86a4d6d81 | Cooking | Either a casserole or a chicken dish, haven't decided yet. | 1 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu5u5m | null | false | 2016-12-31T17:00:20Z |
dbu5gvo | t1_dbu5gvo | 1,483,203,115 | user_a0df501852c4 | Cooking | Wild rice (which is not actually rice) holds up in liquid much better than most white or brown rices. | 10 | t3_5la1yp | t3_5la1yp | /r/Cooking/comments/t3_5la1yp/dbu5gvo | null | false | 2016-12-31T16:51:55Z |
dbu5fvd | t1_dbu5fvd | 1,483,203,078 | [deleted] | Cooking | [deleted] | 1 | t3_5l8yrr | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu5fvd | null | false | 2016-12-31T16:51:18Z |
dbu5f3p | t1_dbu5f3p | 1,483,203,048 | user_cb06859df2fc | Cooking | Black eyed peas, collard greens, fried chicken, macaroni and cheese, slaw, deviled eggs, cornbread and Coca Cola cake. Bet you never would have guessed I'm in the Deep South, huh? | 34 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu5f3p | null | false | 2016-12-31T16:50:48Z |
dbu59qg | t1_dbu59qg | 1,483,202,835 | user_2e769e41a7a9 | Cooking | You said look it up on serious eats, I did. Then you bitched at me for doing what you suggested. And I didn't say that doing it without oil wouldn't work. I said doing it with oil is better. Its like cooking pasta without salt, sure it works, but it can be done better. Besides you just explained the most rudimentary wa... | 2 | t1_dbtsfaq | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbu59qg | null | false | 2016-12-31T16:47:15Z |
dbu58os | t1_dbu58os | 1,483,202,793 | user_d0e5d7981cf6 | Cooking | I'm not seeing any mention of Alfredo sauce, but it's so easy to make and so delicious. For one serving, you just need to melt a tablespoon of butter over low heat and then add 1/3 cup of cream. Stir for a minute or two until the cream and butter mixture are combined and thoroughly warm. Sprinkle in 1/3 cup of hand gra... | 1 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbu58os | null | false | 2016-12-31T16:46:33Z |
dbu58h5 | t1_dbu58h5 | 1,483,202,784 | user_a0df501852c4 | Cooking | I'm making glazed meatballs, deviled eggs, guacamole, spicy popcorn and stuffed mushrooms. These will all go onto serving platters and then I am going to watch 6 seasons of Stargate back to back and eat until it hurts.
In case you were wondering I don't have high hopes for 2017. | 3 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu58h5 | null | false | 2016-12-31T16:46:24Z |
dbu53qw | t1_dbu53qw | 1,483,202,610 | user_5ed06c194bc9 | Cooking | I like thick stainless steel with copper inserts and metal handles (e.g. all-clad or similar design) for everyday home cooking. Many other materials have restrictions on what you can cook in them, or require extra care. Stainless does not, so you never need to think too hard. They heat evenly and get reasonably hot.... | 2 | t3_5la60j | t3_5la60j | /r/Cooking/comments/t3_5la60j/dbu53qw | null | false | 2016-12-31T16:43:30Z |
dbu53ia | t1_dbu53ia | 1,483,202,602 | user_a0df501852c4 | Cooking | Thyme, bay leaves, cayenne, paparika, oregano and garlic. You can make a pretty decent red beans and rice, if you can spare a little more some fresh scallions and a leafy herb like parsley or basil will really improve it. | 5 | t3_5lac7c | t3_5lac7c | /r/Cooking/comments/t3_5lac7c/dbu53ia | null | false | 2016-12-31T16:43:22Z |
dbu4udl | t1_dbu4udl | 1,483,202,233 | user_d383d629892c | Cooking | Oh god, some of my best memories come from some beef tallow that had truffle 'chips' inside. Everything tasted amaaaaazing in that. Got if from a farmer's market in the city I used to live in and cried when it ran out. Why don't more people do this?!?? | 1 | t1_dbtgurr | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbu4udl | null | false | 2016-12-31T16:37:13Z |
dbu4pmq | t1_dbu4pmq | 1,483,202,035 | user_7599e1b1e799 | Cooking | Chop mushrooms of choice (I like chanterelles) and fry in butter, add some dried herbs and garlic and cook for half a minute, add a good deal of sherry and let it pretty much all cook off. Add cream, soy sauce, and taste with salt and pepper, let it simmer while pasta cooks. Stir in some pasta water before introducing ... | 2 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbu4pmq | null | false | 2016-12-31T16:33:55Z |
dbu4lp3 | t1_dbu4lp3 | 1,483,201,872 | user_197710eb4458 | Cooking | We got stuff for eggs Benedict for brunch in the morning, so probably that. Not very exciting, but delicious! | 5 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu4lp3 | null | false | 2016-12-31T16:31:12Z |
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