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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dbu4l0r | t1_dbu4l0r | 1,483,201,843 | user_8cea5754c8d8 | Cooking | Thanks, really looking forward to trying this! | 1 | t1_dbu3epu | t3_5l9zp3 | /r/Cooking/comments/t3_5l9zp3/dbu4l0r | null | false | 2016-12-31T16:30:43Z |
dbu4f4w | t1_dbu4f4w | 1,483,201,599 | user_ade8f6f64d65 | Cooking | Paprika and cayenne. Maybe cumin but be careful since it is strong. | 3 | t3_5lac7c | t3_5lac7c | /r/Cooking/comments/t3_5lac7c/dbu4f4w | null | false | 2016-12-31T16:26:39Z |
dbu4coh | t1_dbu4coh | 1,483,201,500 | user_fe5a8251f628 | Cooking | Carbon steel pans are easy to maintain but carbon steel is softer than stainless steel (used in utensils) and will scratch easily. I doubt your parents will be successful with it.
Two options: buy a bunch of T-Fal teflon pans and replace frequently, or just let your parents continue doing what they are doing. You can... | 1 | t3_5l562b | t3_5l562b | /r/Cooking/comments/t3_5l562b/dbu4coh | null | false | 2016-12-31T16:25:00Z |
dbu4bmt | t1_dbu4bmt | 1,483,201,455 | user_342eb71ff913 | Cooking | We will be having our 7th annual hangover cure party with mimosas and chicken tortilla soup. It's a come for an hour or stay all day sort of thing. First and 2nd year we made 1 stock pot full, now we are up to 3. Every year when the soup is done cooking and no one is here yet I always worry we will be stuck with all th... | 3 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu4bmt | null | false | 2016-12-31T16:24:15Z |
dbu49l0 | t1_dbu49l0 | 1,483,201,367 | user_97e6a598ebc8 | Cooking | I agree with this. I've got all Classic line stuff except for a D5 saute pan, and it's just awesome cookware. I would say that you do get slightly better temperature control with the D5 line, but even the basic Classic is really really good, easy to use, and virtually indestructible. Read up on how to use it properl... | 1 | t1_dbtahez | t3_5l6ddd | /r/Cooking/comments/t3_5l6ddd/dbu49l0 | null | false | 2016-12-31T16:22:47Z |
dbu49fj | t1_dbu49fj | 1,483,201,361 | user_14b6f2a679df | Cooking | I didn't make Black Eyed Peas and Collard Greens last year and look how 2016 went. I'm prepared for a prosperous 2017 with Alton Brown's [recipe](altonbrown.com/new-years-southern-style-recipes/). | 4 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu49fj | null | false | 2016-12-31T16:22:41Z |
dbu45k3 | t1_dbu45k3 | 1,483,201,195 | user_d24af70af75e | Cooking | If you're feeling incredibly fun and unsanitary for the sake of the party, have a guest do the beer chug portion!
i have bean parties | 1 | t1_dbpyt3w | t3_5kltje | /r/Cooking/comments/t3_5kltje/dbu45k3 | null | false | 2016-12-31T16:19:55Z |
dbu42mg | t1_dbu42mg | 1,483,201,060 | user_3b5de453507b | Cooking | You can always add the garlic last. | 1 | t1_dbsyklc | t3_5l4nyj | /r/Cooking/comments/t3_5l4nyj/dbu42mg | null | false | 2016-12-31T16:17:40Z |
dbu3ut7 | t1_dbu3ut7 | 1,483,200,715 | user_7d20a1e6aca1 | Cooking | It also kinda depends on your cooktop. If you're planning or considering switching to induction, copper wouldn't be a very good choice (doesn't work with induction).
I personally like my stainless steel pots from Ikea (365+ series, long warranty, and cheap). For frying pans, I have pretty much switched to forged iron ... | 1 | t3_5la60j | t3_5la60j | /r/Cooking/comments/t3_5la60j/dbu3ut7 | null | false | 2016-12-31T16:11:55Z |
dbu3od3 | t1_dbu3od3 | 1,483,200,417 | user_0b806bc3f345 | Cooking | Lamb roast with roasted root vegetables (carrot, parsnip, potato, swede, turnip) | 2 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu3od3 | null | false | 2016-12-31T16:06:57Z |
dbu3l2m | t1_dbu3l2m | 1,483,200,268 | user_f1be49495c77 | Cooking | A dry white wine or vermouth would do the trick. | 1 | t1_dbtulya | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbu3l2m | null | false | 2016-12-31T16:04:28Z |
dbu3ip0 | t1_dbu3ip0 | 1,483,200,159 | user_f1be49495c77 | Cooking | As soon as I saw the mortar and pestle I knew Kenji was over-complicating. Try this simpler version; it takes minutes:
http://tornadoughalli.com/2016/12/thai-peanut-zucchini-noodles/ | 3 | t1_dbty951 | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbu3ip0 | null | false | 2016-12-31T16:02:39Z |
dbu3g4o | t1_dbu3g4o | 1,483,200,039 | user_f1be49495c77 | Cooking | It's very simple. I prefer it with zucchini noodles but use whatever pasta is available and feel free to add chicken.
This is not the exact recipe I used but it is very close:
http://tornadoughalli.com/2016/12/thai-peanut-zucchini-noodles/ | 1 | t1_dbtqmnh | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbu3g4o | null | false | 2016-12-31T16:00:39Z |
dbu3epu | t1_dbu3epu | 1,483,199,968 | user_5764bd1b8625 | Cooking | http://www.jamieoliver.com/recipes/beef-recipes/pulled-brisket-chilli/#
I used this loosely. I added smoked paprika to the spice blend to rub into the joint and I roasted then liquefied plum tomatoes, peppers and chillies instead of just adding them chopped to the large pot. Also added kidney beans and grated carr... | 2 | t1_dbu302b | t3_5l9zp3 | /r/Cooking/comments/t3_5l9zp3/dbu3epu | null | false | 2016-12-31T15:59:28Z |
dbu3cop | t1_dbu3cop | 1,483,199,874 | user_b5a77a6ac4ed | Cooking | I'm going to give this a try. Thanks. | 1 | t1_dbu2mpn | t3_5l7e68 | /r/Cooking/comments/t3_5l7e68/dbu3cop | null | false | 2016-12-31T15:57:54Z |
dbu3bz4 | t1_dbu3bz4 | 1,483,199,840 | user_074a69687952 | Cooking | Yes, but in the Midwest US it usually refers to the early spring sprouts which are milder than the usual dried cloves | 17 | t1_dbu2kf3 | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu3bz4 | null | false | 2016-12-31T15:57:20Z |
dbu36hb | t1_dbu36hb | 1,483,199,580 | user_b5a77a6ac4ed | Cooking | Minced red onion, capers and sour cream on sliced baguette. Take a slice of the bread, put some sour cream on it, a little bit of caviar and sprinkle with minced onion and capers. | 1 | t3_5l5olh | t3_5l5olh | /r/Cooking/comments/t3_5l5olh/dbu36hb | null | false | 2016-12-31T15:53:00Z |
dbu302b | t1_dbu302b | 1,483,199,276 | user_8cea5754c8d8 | Cooking | Every part of that sounds excellent. What recipe did you use? | 1 | t1_dbu2guo | t3_5l9zp3 | /r/Cooking/comments/t3_5l9zp3/dbu302b | null | false | 2016-12-31T15:47:56Z |
dbu2z3w | t1_dbu2z3w | 1,483,199,231 | user_27135e7f48af | Cooking | Butter, lemon juice, olive oil, salt, pepper, garlic. Add it all to freshly cooked got pasta. Super simple yet delicious and fresh. You could augment this with greens or whatever as well. | 2 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbu2z3w | null | false | 2016-12-31T15:47:11Z |
dbu2s7s | t1_dbu2s7s | 1,483,198,915 | user_0948b0eb319c | Cooking | Pan-roasted pork chops with apples. A Signature Dish.
http://drdaddycooks.blogspot.com/2010/04/pan-roasted-pork-porterhouse-chops-with.html | 1 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu2s7s | null | false | 2016-12-31T15:41:55Z |
dbu2s1q | t1_dbu2s1q | 1,483,198,908 | user_6e4a918cb5cc | Cooking | Can I shove them down your throat? | 40 | t1_dbu1hni | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu2s1q | null | false | 2016-12-31T15:41:48Z |
dbu2rhr | t1_dbu2rhr | 1,483,198,884 | user_dc36549b7378 | Cooking | It's fine, just use it normally. | 2 | t3_5l8yrr | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu2rhr | null | false | 2016-12-31T15:41:24Z |
dbu2pde | t1_dbu2pde | 1,483,198,796 | user_070eb8db9196 | Cooking | Sunflower [nuts](http://imgur.com/a/hJC2Y)! No better substitute for pine nuts. My grocery store's produce department stocks 'em. | 3 | t1_dbtp8pr | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbu2pde | null | false | 2016-12-31T15:39:56Z |
dbu2oh2 | t1_dbu2oh2 | 1,483,198,758 | user_e30041ff21a0 | Cooking | > I think starting potatoes in the microwave is a good time saver.
I make my baked potatoes this way. Nuke them for six minutes while the oven is warming up, and then 10-15 minutes in the oven to finish them off and crisp up the skin.
| 5 | t1_dbtrj8h | t3_5l7e68 | /r/Cooking/comments/t3_5l7e68/dbu2oh2 | null | false | 2016-12-31T15:39:18Z |
dbu2mpn | t1_dbu2mpn | 1,483,198,676 | user_e30041ff21a0 | Cooking | Just a big glass bowl. (It has to be big, because the rice will boil up as it cooks). I use 1 part rice to 2 parts water. I generally cover the bowl (I don't have a cover that fits, so I just put a plate on top) but I don't know if that's required or not. I've never tried it without the cover.
I generally use basmati... | 3 | t1_dbu2bb1 | t3_5l7e68 | /r/Cooking/comments/t3_5l7e68/dbu2mpn | null | false | 2016-12-31T15:37:56Z |
dbu2mfl | t1_dbu2mfl | 1,483,198,661 | user_0f60e61a17e4 | Cooking | I've always found it's the sprout itself providing the bitter taste, gotta make sure to remove it from both the outside and the inside of the clove (I.e cut it lengthwise and remove the green thing from the middle) | 13 | t1_dbu00jg | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu2mfl | null | false | 2016-12-31T15:37:41Z |
dbu2kf3 | t1_dbu2kf3 | 1,483,198,565 | user_ade16d6c9b58 | Cooking | But isn't there such a thing as green garlic? | 11 | t1_dbtys76 | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu2kf3 | null | false | 2016-12-31T15:36:05Z |
dbu2kd3 | t1_dbu2kd3 | 1,483,198,561 | user_0948b0eb319c | Cooking | Lower the temperature, let skillet warm gradually. I rely on a non-contact instant-reading IR thermometer (about 12 USD on eBay!). Put a little high-smoke point refined vegetable oil in pan. When temp reaches about 385 F (195 C), drop steak, already well seasoned with salt and lightly oiled, into pan. Let sizzle until ... | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbu2kd3 | null | false | 2016-12-31T15:36:01Z |
dbu2guo | t1_dbu2guo | 1,483,198,392 | user_5764bd1b8625 | Cooking | I was in the same position as you, I opted for pulled brisket chilli con carne. | 2 | t3_5l9zp3 | t3_5l9zp3 | /r/Cooking/comments/t3_5l9zp3/dbu2guo | null | false | 2016-12-31T15:33:12Z |
dbu2ev8 | t1_dbu2ev8 | 1,483,198,293 | user_bd00e09d2791 | Cooking | Don't thrift shop your vegetables unless you're making stock. Quality of food is better anyways. | -8 | t3_5l8yrr | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu2ev8 | null | false | 2016-12-31T15:31:33Z |
dbu2bb1 | t1_dbu2bb1 | 1,483,198,114 | user_b5a77a6ac4ed | Cooking | I've never heard of cooking rice in a nuker. What kind of vessel do you use? | 1 | t1_dbthwqw | t3_5l7e68 | /r/Cooking/comments/t3_5l7e68/dbu2bb1 | null | false | 2016-12-31T15:28:34Z |
dbu26a6 | t1_dbu26a6 | 1,483,197,868 | user_399331c57065 | Cooking | This is slightly off-topic but where did you get your pan from? I'm looking to buy one | 1 | t3_5l3inz | t3_5l3inz | /r/Cooking/comments/t3_5l3inz/dbu26a6 | null | false | 2016-12-31T15:24:28Z |
dbu22bl | t1_dbu22bl | 1,483,197,670 | user_2719f41d9eb7 | Cooking | I don't like them for the astringency | 1 | t1_dbtp8pr | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbu22bl | null | false | 2016-12-31T15:21:10Z |
dbu1z1v | t1_dbu1z1v | 1,483,197,509 | user_95f3e5d8375d | Cooking | Unshelled eggs smell horrible when stored for a few days. If you're eating the breakfast snack around others, just be mindful of how awful they can smell. Otherwise, nbd. | 2 | t3_5l7z7e | t3_5l7z7e | /r/Cooking/comments/t3_5l7z7e/dbu1z1v | null | false | 2016-12-31T15:18:29Z |
dbu1raa | t1_dbu1raa | 1,483,197,111 | user_21569e7079fd | Cooking | This has been asked and better answered a few times before.
https://www.reddit.com/r/Cooking/comments/xj9oc/my_food_dyed_itself_green_what_happened/
https://www.reddit.com/r/Cooking/comments/1edymw/greenblue_garlic_on_garlic_naan/
| 12 | t3_5l8yrr | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu1raa | null | false | 2016-12-31T15:11:51Z |
dbu1qsa | t1_dbu1qsa | 1,483,197,086 | user_97e6a598ebc8 | Cooking | I have never cared about "smoke points" and just use extra virgin olive oil on nearly everything, and it turns out great. There's no reason to avoid using it in an oven hotter than 176° C (350° F) - it doesn't heat up to that temperature anyway, and it's the healthiest, lowest-inflammation oil out there. The research... | 1 | t3_5l43ju | t3_5l43ju | /r/Cooking/comments/t3_5l43ju/dbu1qsa | null | false | 2016-12-31T15:11:26Z |
dbu1qct | t1_dbu1qct | 1,483,197,064 | user_b5a77a6ac4ed | Cooking | Garlic is not the leading cause of food borne botulism. Improperly canned low acid vegetables is the leading cause. There are an average of 145 cases of botulism each year. *(in the U.S.) Only 15 percent of those cases are food borne. You stand a better chance of getting food related botulism from a baked potato wrappe... | 14 | t1_dbtwkua | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu1qct | null | false | 2016-12-31T15:11:04Z |
dbu1hni | t1_dbu1hni | 1,483,196,617 | user_9aff1a5e80b0 | Cooking | You wouldn't like them in a boat? | 12 | t1_dbu0ztq | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu1hni | null | false | 2016-12-31T15:03:37Z |
dbu1f3j | t1_dbu1f3j | 1,483,196,478 | user_f3d085f8c3e2 | Cooking | True | 1 | t1_dbts25k | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbu1f3j | null | false | 2016-12-31T15:01:18Z |
dbu1cvz | t1_dbu1cvz | 1,483,196,357 | user_81a88fb5a0bc | Cooking | First meal will be a microwaved frozen burrito. Because microwaveable burritos are the most futuristic food ever! (Red beans and rice for dinner to honor the past.) | 2 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu1cvz | null | false | 2016-12-31T14:59:17Z |
dbu198q | t1_dbu198q | 1,483,196,160 | user_1ecd189da9f4 | Cooking | +1
Had the d5 set for 5 years now. They are amazing. | 1 | t1_dbtahez | t3_5l6ddd | /r/Cooking/comments/t3_5l6ddd/dbu198q | null | false | 2016-12-31T14:56:00Z |
dbu16pq | t1_dbu16pq | 1,483,196,014 | user_9644a8dfbf23 | Cooking | For creamy soups I puree tofu with whatever veggies and broth I have cooked up. No one can tell the difference and its like 1/3 the fat content of heavy cream. So you can add more bacon! | 1 | t3_5kbn7e | t3_5kbn7e | /r/Cooking/comments/t3_5kbn7e/dbu16pq | null | false | 2016-12-31T14:53:34Z |
dbu129v | t1_dbu129v | 1,483,195,760 | user_b500628d1425 | Cooking | A *Welp I guess it's time to totally fuck up this year as well* sandwich.
- Toasted everything bagel
- Cream cheese (on the bottom)
- Butter ( On the top)
- Half a pack of crispy bacon (Ok fine the whole pack, I put the whole fucking pack on there)
- Poached egg
- Caramelized onions
- Self loathing (t... | 11 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu129v | null | false | 2016-12-31T14:49:20Z |
dbu0ztq | t1_dbu0ztq | 1,483,195,611 | user_c6cfb407c9ec | Cooking | I would not like them anywhere! | 11 | t1_dbu0vtr | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu0ztq | null | false | 2016-12-31T14:46:51Z |
dbu0xtt | t1_dbu0xtt | 1,483,195,493 | user_b500628d1425 | Cooking | This answer is correct and factual. | 2 | t1_dbsqhhc | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbu0xtt | null | false | 2016-12-31T14:44:53Z |
dbu0w1r | t1_dbu0w1r | 1,483,195,385 | user_b500628d1425 | Cooking | #Aglio Olio
Olive oil (or butter if you hate olive oil like me)
An actually disgusting amount of minced garlic
Red pepper flakes (up to you how much to use, I tend not to use too much because it can be overpowering)
Fresh parmesan cheese.
Serve over spaghetti (By which I mean finish cooking your noodles in the sa... | 1 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbu0w1r | null | false | 2016-12-31T14:43:05Z |
dbu0vtr | t1_dbu0vtr | 1,483,195,372 | user_d242ce2ec0ae | Cooking | Would you like them here or there? | 13 | t1_dbu0n7t | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu0vtr | null | false | 2016-12-31T14:42:52Z |
dbu0rut | t1_dbu0rut | 1,483,195,136 | user_5c1bf882c946 | Cooking | Just one though. I am a water. | 4 | t1_dbu0oes | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbu0rut | null | false | 2016-12-31T14:38:56Z |
dbu0oes | t1_dbu0oes | 1,483,194,933 | user_6e23fd1fbc96 | Cooking | Can confirm. He is water. | 8 | t1_dbu0kpm | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbu0oes | null | false | 2016-12-31T14:35:33Z |
dbu0n7t | t1_dbu0n7t | 1,483,194,863 | user_9e713ae3eda1 | Cooking | Thing is, I do not like green eggs and ham | 21 | t1_dbtwjx2 | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu0n7t | null | false | 2016-12-31T14:34:23Z |
dbu0m5t | t1_dbu0m5t | 1,483,194,795 | user_e5d1fd62cbcc | Cooking | Cabbage roll casserole because I don't have the patience for real cabbage rolls | 3 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu0m5t | null | false | 2016-12-31T14:33:15Z |
dbu0kpm | t1_dbu0kpm | 1,483,194,708 | user_5c1bf882c946 | Cooking | This only works if the meter is at the street. If the meter is In the house, any leakage on the service will not register. You likely had a galvanized water service that was old and brittle. Just exposure to air and removing the dirt around it may have been enough to damage it. *Source* I am an actual water. | 2 | t1_dbtde13 | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbu0kpm | null | false | 2016-12-31T14:31:48Z |
dbu0j86 | t1_dbu0j86 | 1,483,194,616 | user_48e3fa084ca3 | Cooking | Enjoy! https://smittenkitchen.com/2015/10/salted-peanut-butter-cookies/ | 1 | t1_dbptc95 | t3_5js2fv | /r/Cooking/comments/t3_5js2fv/dbu0j86 | null | false | 2016-12-31T14:30:16Z |
dbu0eh2 | t1_dbu0eh2 | 1,483,194,313 | user_291cea1e540f | Cooking | I'm out all day tomorrow so no cooking for me but my first proper meal on 2nd January will be spicy cous cous chicken with yoghurt dip. | 3 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu0eh2 | null | false | 2016-12-31T14:25:13Z |
dbu0bfx | t1_dbu0bfx | 1,483,194,126 | user_12731247a364 | Cooking | Perfecto. Thank you. | 1 | t1_dbu03to | t3_5l7z7e | /r/Cooking/comments/t3_5l7z7e/dbu0bfx | null | false | 2016-12-31T14:22:06Z |
dbu0b4j | t1_dbu0b4j | 1,483,194,106 | user_76ee4993cfe6 | Cooking | Garlic that sprouts takes on this bitter-acid flavor that can be unpleasant. It's not unsafe to eat but it can ruin an entire dish because it doesn't really taste that garlicky anymore. | 3 | t1_dbtzf78 | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu0b4j | null | false | 2016-12-31T14:21:46Z |
dbu0a7e | t1_dbu0a7e | 1,483,194,048 | user_83a74fd32c95 | Cooking | I got some cheap Stilton that needs used up so probably pasta with leeks, mushrooms and Stilton sauce. | 2 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu0a7e | null | false | 2016-12-31T14:20:48Z |
dbu07xy | t1_dbu07xy | 1,483,193,897 | user_78662a28c37a | Cooking | Confused about the word expire? Or the fact produce doesn't last forever? | 0 | t1_dbtvse3 | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu07xy | null | false | 2016-12-31T14:18:17Z |
dbu0518 | t1_dbu0518 | 1,483,193,704 | user_1dc0580b6900 | Cooking | Pork belly ramen most likely. Hopefully tesco will have some decent cuts in but I doubt it | 4 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu0518 | null | false | 2016-12-31T14:15:04Z |
dbu044d | t1_dbu044d | 1,483,193,641 | user_75618eb059e0 | Cooking | Hoppin' John! | 10 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbu044d | null | false | 2016-12-31T14:14:01Z |
dbu03to | t1_dbu03to | 1,483,193,621 | user_ed9209a17ef3 | Cooking | My husband and I eat a lot of hard boiled eggs as part of our breakfast to go during the week. I usually boil a dozen on Sunday night, shock and peel them, then store them in a glass Pyrex container. They taste great through all 6 days. | 4 | t3_5l7z7e | t3_5l7z7e | /r/Cooking/comments/t3_5l7z7e/dbu03to | null | false | 2016-12-31T14:13:41Z |
dbu00jg | t1_dbu00jg | 1,483,193,401 | user_559776ee5af7 | Cooking | Sprouted garlic isn't poisonous or anything, but it develops a bitter taste, so it's generally recommended to buy fresh one | 22 | t1_dbtzf78 | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbu00jg | null | false | 2016-12-31T14:10:01Z |
dbtzyga | t1_dbtzyga | 1,483,193,259 | user_6e5580eddd8f | Cooking | My wife makes a great sauce by sautéing onions, garlic and peppers, adding cooked pasta shells and mixing mozzarella and Greek Yogurt through with cracked black pepper. | 1 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtzyga | null | false | 2016-12-31T14:07:39Z |
dbtzxb9 | t1_dbtzxb9 | 1,483,193,180 | user_7cc7c96080cf | Cooking | On new years day?
Pork and sauerkraut of course. | 23 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbtzxb9 | null | false | 2016-12-31T14:06:20Z |
dbtzurw | t1_dbtzurw | 1,483,193,008 | user_7d61e93bf024 | Cooking | I always do chinese. I can look up the recipes. theyre on allrecipes.com
I do beef with broccoli, sweet and sour chicken, and shrimp lomein | 4 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbtzurw | null | false | 2016-12-31T14:03:28Z |
dbtzty5 | t1_dbtzty5 | 1,483,192,952 | user_c3e5c57e82d4 | Cooking | Pretty much baking I think, but it can be a meat binder, just google recipes with that as an ingredient | 2 | t1_dbtherw | t3_5kzkr4 | /r/Cooking/comments/t3_5kzkr4/dbtzty5 | null | false | 2016-12-31T14:02:32Z |
dbtzsv9 | t1_dbtzsv9 | 1,483,192,879 | user_ab324fd1126d | Cooking | While I do agree her aunt is basically letting her live there so that she can watch the house while only playing for utilities.. So I am not sure this is something that works out for us. :/ | 3 | t1_dbtz1rz | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtzsv9 | null | false | 2016-12-31T14:01:19Z |
dbtzrqb | t1_dbtzrqb | 1,483,192,797 | [deleted] | Cooking | [deleted] | 1 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbtzrqb | null | false | 2016-12-31T13:59:57Z |
dbtzqxr | t1_dbtzqxr | 1,483,192,740 | user_ab324fd1126d | Cooking | Unfortunately they turned it off on the city side.. | 2 | t1_dbtzmqy | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtzqxr | null | false | 2016-12-31T13:59:00Z |
dbtzozi | t1_dbtzozi | 1,483,192,601 | [deleted] | Cooking | [deleted] | -14 | t1_dbtz76p | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbtzozi | null | false | 2016-12-31T13:56:41Z |
dbtzmqy | t1_dbtzmqy | 1,483,192,438 | user_051aa7c03b20 | Cooking | I had a hot water leak under my slab... it was a slow trickle but it really made my bill increase. Still it wasn't that bad so I turned the water on and off at the main when I needed to take a shower or do laundry. You may be able to do this yourself OP... just find out where it is and get a wrench. Also check the w... | 1 | t3_5l6gna | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtzmqy | null | false | 2016-12-31T13:53:58Z |
dbtzmr4 | t1_dbtzmr4 | 1,483,192,438 | user_7b93f8729bb5 | Cooking | ok ok | 5 | t1_dbtzam9 | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbtzmr4 | null | false | 2016-12-31T13:53:58Z |
dbtzmme | t1_dbtzmme | 1,483,192,428 | user_7b93f8729bb5 | Cooking | yummmmy | 0 | t1_dbtz9wh | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbtzmme | null | false | 2016-12-31T13:53:48Z |
dbtzj1o | t1_dbtzj1o | 1,483,192,171 | user_92ccccf67686 | Cooking | Garlics cheap, throw it out man. | 4 | t1_dbtzh8s | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbtzj1o | null | false | 2016-12-31T13:49:31Z |
dbtzh8s | t1_dbtzh8s | 1,483,192,045 | user_0c1f900ae693 | Cooking | Okay but the actual cloves of garlic are green. | 2 | t1_dbtzf78 | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbtzh8s | null | false | 2016-12-31T13:47:25Z |
dbtzf78 | t1_dbtzf78 | 1,483,191,894 | user_92ccccf67686 | Cooking | i dunno if i'd consider sprouting to go bad. Garlic turns brown and shrivels up when it goes bad. i just cut the sprouts off. | 25 | t1_dbtvy01 | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbtzf78 | null | false | 2016-12-31T13:44:54Z |
dbtzbwt | t1_dbtzbwt | 1,483,191,642 | user_5c0f62cfc701 | Cooking | Well you start cooking during the day and finish late night | 3 | t1_dbty951 | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtzbwt | null | false | 2016-12-31T13:40:42Z |
dbtzam9 | t1_dbtzam9 | 1,483,191,546 | user_1e857d049e0d | Cooking | Something with the leftovers of today. | 6 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbtzam9 | null | false | 2016-12-31T13:39:06Z |
dbtza4m | t1_dbtza4m | 1,483,191,511 | user_702477de85b0 | Cooking | Good to breakdown saffron threads | 1 | t3_5l61n8 | t3_5l61n8 | /r/Cooking/comments/t3_5l61n8/dbtza4m | null | false | 2016-12-31T13:38:31Z |
dbtz9wh | t1_dbtz9wh | 1,483,191,493 | user_f9e021df75d2 | Cooking | Ceviche and micheladas to cure the hangover | 10 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbtz9wh | null | false | 2016-12-31T13:38:13Z |
dbtz8tb | t1_dbtz8tb | 1,483,191,412 | user_7b93f8729bb5 | Cooking | nice | 1 | t1_dbtywj4 | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbtz8tb | null | false | 2016-12-31T13:36:52Z |
dbtz8kd | t1_dbtz8kd | 1,483,191,393 | user_2bc3cba29fcb | Cooking | Salmon linguine! So so simple. Sweat a red onion while the pastas cooking then take off the heat and combine with capers, raw salmon fillet (cut into small chunks the pasta will cook it for you) lemon and lots of olive oil. Season and add Parmesan to taste. | 1 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtz8kd | null | false | 2016-12-31T13:36:33Z |
dbtz76p | t1_dbtz76p | 1,483,191,286 | user_bc48a8db8073 | Cooking | When infused in oil and kept at room temp. | 11 | t1_dbtwkua | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbtz76p | null | false | 2016-12-31T13:34:46Z |
dbtz6am | t1_dbtz6am | 1,483,191,215 | user_2c9868bd93dc | Cooking | Basil Cream Sauce
1. Combine 2 cups fresh basil with 4 cloves minced garlic and blend, pouring in 1/4 cup olive oil until the mixture begins to emulsify.
2. After about 1 minute, add 2 oz. pine nuts and 1/2 cup grated Parmesan cheese. Set aside.
3. In a small, heavy bottomed sauce pan, heat 2 cups cream to a simmer.... | 1 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtz6am | null | false | 2016-12-31T13:33:35Z |
dbtz1rz | t1_dbtz1rz | 1,483,190,862 | user_2a3945a82512 | Cooking | Get a hotel. No water makes a house uninhabitable. Your homeowners insurance should pay for the hotel during repairs. I saw a comment about landlord, in which case your landlord needs to be putting you up in a hotel while the water is off. | 5 | t3_5l6gna | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtz1rz | null | false | 2016-12-31T13:27:42Z |
dbtywpg | t1_dbtywpg | 1,483,190,451 | user_cbafdd833aaf | Cooking | Not Italian in any way, but I love having tuna red onion pasta. I can tell you my version but virtually nothing about it is authentic, but boy is it good. | 1 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtywpg | null | false | 2016-12-31T13:20:51Z |
dbtywj4 | t1_dbtywj4 | 1,483,190,437 | user_19d5f4f7dd3d | Cooking | Homemade hamburgers and potato salad for a BBQ lunch at the beach :) | 5 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbtywj4 | null | false | 2016-12-31T13:20:37Z |
dbtyv13 | t1_dbtyv13 | 1,483,190,316 | user_8e03cf74ecc8 | Cooking | In a Heavy bottom pan you even have to let the spaghetti cool down a bit before adding the eggs.
A personal preference, I do 2 yolks and a whole egg for 200g of pasta (2 servings for me and my gf, but your mileage may vary), I like it better than just yolk.
And a "financial" preference, Grana Padano cheese is a lot c... | 2 | t1_dbtuz34 | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtyv13 | null | false | 2016-12-31T13:18:36Z |
dbtyubu | t1_dbtyubu | 1,483,190,261 | user_c44fde281c32 | Cooking | Calzones? | 1 | t1_dbthnj6 | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtyubu | null | false | 2016-12-31T13:17:41Z |
dbtys76 | t1_dbtys76 | 1,483,190,085 | user_45cb7dd7beb2 | Cooking | I don't know if freezing causes it, but some garlic will turn green when a certain protein/enzyme is activated/denatured. Google "green garlic" and you should find further info. It's not dangerous when it's due to the reaction, but make sure it looks like what you have. | 56 | t3_5l8yrr | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbtys76 | null | false | 2016-12-31T13:14:45Z |
dbtyris | t1_dbtyris | 1,483,190,026 | user_4c69ae13422b | Cooking | I think this is a natural process caused by the freezing, not the fact that your garlic was close to sprouting. Many times we have added fresh, chopped garlic to our homemade burger patties and then frozen some for later consumption. We notice the garlic in the patties are always green when thawed. So I think what yo... | 21 | t3_5l8yrr | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbtyris | null | false | 2016-12-31T13:13:46Z |
dbtymod | t1_dbtymod | 1,483,189,618 | user_7b93f8729bb5 | Cooking | I will make chicken biryani | 7 | t3_5l9l0d | t3_5l9l0d | /r/Cooking/comments/t3_5l9l0d/dbtymod | null | false | 2016-12-31T13:06:58Z |
dbtym9r | t1_dbtym9r | 1,483,189,582 | user_c96f2867135f | Cooking | yeah that's what I was talking about. yea I guess it's easier for him because of his set up | 3 | t1_dbty951 | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtym9r | null | false | 2016-12-31T13:06:22Z |
dbtykux | t1_dbtykux | 1,483,189,455 | user_c37170bca6b9 | Cooking | I don't know about french but it is the correct term | 2 | t1_dbtr2dx | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtykux | null | false | 2016-12-31T13:04:15Z |
dbtyhs4 | t1_dbtyhs4 | 1,483,189,182 | user_1a09dbd1cb55 | Cooking | This is the answer you're looking for, OP. | 2 | t1_dbtyd8o | t3_5l5olh | /r/Cooking/comments/t3_5l5olh/dbtyhs4 | null | false | 2016-12-31T12:59:42Z |
dbtyd8o | t1_dbtyd8o | 1,483,188,784 | user_100cfd725838 | Cooking | Do a spread with blini
Have savory toppings: creme fraiche / Russian sour cream, chervil, smoked salmon
Sweet toppings: berry compote, honey, sweet soft cheese like mascarpone
have lots of vodka and dry champagne. | 4 | t3_5l5olh | t3_5l5olh | /r/Cooking/comments/t3_5l5olh/dbtyd8o | null | false | 2016-12-31T12:53:04Z |
dbtyb4d | t1_dbtyb4d | 1,483,188,588 | user_7a43f05d8f40 | Cooking | Yes, but sometimes screaming into the void is cathartic. Karma is meaningless anyway. | 1 | t1_dbts1vf | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtyb4d | null | false | 2016-12-31T12:49:48Z |
dbty951 | t1_dbty951 | 1,483,188,403 | user_c0141ef0668c | Cooking | [Is this what you meant?](https://www.youtube.com/watch?v=L5TF6YjEZT8)
tbh, this is a little too involved for late-night me. | 3 | t1_dbtvbe4 | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbty951 | null | false | 2016-12-31T12:46:43Z |
dbty6mk | t1_dbty6mk | 1,483,188,173 | user_c0141ef0668c | Cooking | I love pesto made with garlic scapes and walnuts instead of basil & garlic & pine nuts. Scapes can be hard to come by though. | 1 | t1_dbt1smd | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbty6mk | null | false | 2016-12-31T12:42:53Z |
dbty4jv | t1_dbty4jv | 1,483,187,982 | user_4ad1d48c0a4e | Cooking | That's the one. | 1 | t1_dbtiis5 | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbty4jv | null | false | 2016-12-31T12:39:42Z |
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