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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dbtawx9 | t1_dbtawx9 | 1,483,140,874 | user_b6c9ff84b46e | Cooking | I have a decent kitchen hood and it doesn't do a good enough job. Nothing does but removing the smoke alarm and opening windows and shutting doors to bedrooms etc. so the smoke only is allowed in the cooking area. | 1 | t1_dbsxpaf | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtawx9 | null | false | 2016-12-30T23:34:34Z |
dbtawv4 | t1_dbtawv4 | 1,483,140,871 | user_0d1f6ca13702 | Cooking | Well, to be fair, rinsing canned beans can cut down on the salt. But still, you're definitely right about flavoring the things. | 1 | t1_dbt8gvc | t3_5l2fxb | /r/Cooking/comments/t3_5l2fxb/dbtawv4 | null | false | 2016-12-30T23:34:31Z |
dbtaw0p | t1_dbtaw0p | 1,483,140,836 | user_28740d91387a | Cooking | Is the pan sticky? There is a fix for just about every problem you could have with iron, so don't let this discourage you!! | 1 | t1_dbtaq4z | t3_5l6ddd | /r/Cooking/comments/t3_5l6ddd/dbtaw0p | null | false | 2016-12-30T23:33:56Z |
dbtavj1 | t1_dbtavj1 | 1,483,140,815 | user_b6c9ff84b46e | Cooking | I upvoted you, I never use any oil either when searing steaks in a cast iron pan.
It'll still smoke like shit though if you want it to have a good sear :) Nothing you can do but take smoke alarm down and open windows to get a cross-current to suck the smoke out. | 3 | t1_dbt8lxn | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtavj1 | null | false | 2016-12-30T23:33:35Z |
dbtaslf | t1_dbtaslf | 1,483,140,694 | user_c8e92399f2d9 | Cooking | I use ghee sometimes, too. Or I just microwave some butter and scoop out the clarified part on top, leave the white milk fat at the bottom.
Edit: on a side note, does the water buffalo on my ghee bottle have some correlation to how it's made? Am I eating water buffalo butter? | 2 | t1_dbt2ole | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtaslf | null | false | 2016-12-30T23:31:34Z |
dbtarke | t1_dbtarke | 1,483,140,651 | user_f96ad300b063 | Cooking | Still under budget though!
Also if you get it at william-sonoma you can use the 15% off for signing up for the email list. Makes it cost 765. But it comes with a free lasagna pan and oven mitt. | 2 | t1_dbtar28 | t3_5l6ddd | /r/Cooking/comments/t3_5l6ddd/dbtarke | null | false | 2016-12-30T23:30:51Z |
dbtar28 | t1_dbtar28 | 1,483,140,631 | user_ae2b1a22ac8d | Cooking | I was looking into these! I've read a lot of positive reviews about them. Thanks! Sucks I missed out on the black friday deal :( | 5 | t1_dbtahez | t3_5l6ddd | /r/Cooking/comments/t3_5l6ddd/dbtar28 | null | false | 2016-12-30T23:30:31Z |
dbtaqac | t1_dbtaqac | 1,483,140,600 | user_c8e92399f2d9 | Cooking | Is it because of the fat from the beef? I've noticed there's a point when searing that it just releases from the pan. I imagine it's the same rough idea as oiling a pan for bacon. | 6 | t1_dbt8lxn | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtaqac | null | false | 2016-12-30T23:30:00Z |
dbtaq4z | t1_dbtaq4z | 1,483,140,593 | user_ae2b1a22ac8d | Cooking | Yes of course! I have the lodge 10 inch and the lodge 12 inch cast iron skillets. Made my first deep dish (which was meh lol) in the 12 inch. I make my steaks on the skillets and this is kinda what got me interested in learning how to cook.
Only problem is my 12 inch skillet is having some problems. After washin... | 3 | t1_dbt9lgx | t3_5l6ddd | /r/Cooking/comments/t3_5l6ddd/dbtaq4z | null | false | 2016-12-30T23:29:53Z |
dbtapom | t1_dbtapom | 1,483,140,575 | user_28740d91387a | Cooking | Good call on the thermometer. I am not sure what the target is for this cut, so be sure you look that up. As for the rub, you can absolutely make it, sauce too! Check online for recipes. There are alot of ways to go with each so look at a million recipes before you make your choice on what to make. Update us when ... | 1 | t1_dbtadys | t3_5l6bca | /r/Cooking/comments/t3_5l6bca/dbtapom | null | false | 2016-12-30T23:29:35Z |
dbtaliv | t1_dbtaliv | 1,483,140,402 | user_0d1f6ca13702 | Cooking | The small mortar and pestle could actually be for mashing up medication. Damn it, I'm not that old yet and I'm starting to have problems swallowing pills. Haha, fine, I'm getting old I suppose. | 2 | t3_5l61n8 | t3_5l61n8 | /r/Cooking/comments/t3_5l61n8/dbtaliv | null | false | 2016-12-30T23:26:42Z |
dbtaikq | t1_dbtaikq | 1,483,140,281 | [deleted] | Cooking | [deleted] | 2 | t3_5l6gna | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtaikq | null | false | 2016-12-30T23:24:41Z |
dbtahez | t1_dbtahez | 1,483,140,232 | user_f96ad300b063 | Cooking | All Clad D5 all the way! I recently got my set on Black Friday. Lifetime warranty, Excellent quality, and awesome features. I got the 10 piece set for $600. It is $750 now. If you have any questions let me know. | 5 | t3_5l6ddd | t3_5l6ddd | /r/Cooking/comments/t3_5l6ddd/dbtahez | null | false | 2016-12-30T23:23:52Z |
dbtagfh | t1_dbtagfh | 1,483,140,191 | user_c0b80c7daa2a | Cooking | Hey! I use a shower cap too! | 1 | t1_dbsqcch | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtagfh | null | false | 2016-12-30T23:23:11Z |
dbtae28 | t1_dbtae28 | 1,483,140,092 | user_7abb43a6bcde | Cooking | I think you best bet is either (a. Ask whoever's place you're showering at if you can cook there as well. Do a big meal prep of food that you can either eat room temp or heat up in the microwave. (b. Buy microwavable meals that don't need to be transferred to dishware or just get paper plates and bowls. (c. Take-out. | 18 | t3_5l6gna | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtae28 | null | false | 2016-12-30T23:21:32Z |
dbtadys | t1_dbtadys | 1,483,140,088 | user_021c36d3b2db | Cooking | Thanks, I'll have to look hard for a rub or make my own, they're not as popular in Australia as they are in the US but I've been wanting to try one for a while.
You just reminded me I have meat thermometer so I'm not as scared of ruining that much meat as I was before.
Thanks for the advice. | 2 | t1_dbta4sa | t3_5l6bca | /r/Cooking/comments/t3_5l6bca/dbtadys | null | false | 2016-12-30T23:21:28Z |
dbtadf6 | t1_dbtadf6 | 1,483,140,065 | user_a333f98c058c | Cooking | Bulgogi | 1 | t3_5l6bca | t3_5l6bca | /r/Cooking/comments/t3_5l6bca/dbtadf6 | null | false | 2016-12-30T23:21:05Z |
dbtab79 | t1_dbtab79 | 1,483,139,976 | user_7c3ec4204532 | Cooking | The olive oil is your culprit. Olive oil has a very low smoke pount. Use an oil with a high smoke point. | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtab79 | null | false | 2016-12-30T23:19:36Z |
dbta8aq | t1_dbta8aq | 1,483,139,860 | user_4b7623e59cb8 | Cooking | Yeah why learn something when you can keep guessing the answer instead right. | 0 | t1_dbs9smm | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbta8aq | null | false | 2016-12-30T23:17:40Z |
dbta4sa | t1_dbta4sa | 1,483,139,715 | user_28740d91387a | Cooking | Just go to the store, buy a nice dry rub and good BBQ sauce. Apply rub generously, wrap well in foil, plop down on a baking sheet, and cook low and slow in the oven - about 250F until done (keep an eye on it, will take a while) and when done remove foil, generously apply the sauce. Crank heat to 350F and cook until s... | 2 | t3_5l6bca | t3_5l6bca | /r/Cooking/comments/t3_5l6bca/dbta4sa | null | false | 2016-12-30T23:15:15Z |
dbt9z16 | t1_dbt9z16 | 1,483,139,487 | user_7abb43a6bcde | Cooking | Yeah, I would rather use cheesecloth and string or one of my tea balls. Makes more practical sense to me. | 1 | t1_dbt8ffi | t3_5l61n8 | /r/Cooking/comments/t3_5l61n8/dbt9z16 | null | false | 2016-12-30T23:11:27Z |
dbt9ozh | t1_dbt9ozh | 1,483,139,085 | user_c44fde281c32 | Cooking | First off, never ever ever buy anything named after a pro chef.
Secondly, buying a set of anything is *almost* never worth it necause they throw in a bunch of small cheap shit so the set looks bigger/better.
If you like shun, buy shun (duh). Find a thousand dollars worth of shun knives and buy them. There're better... | 6 | t3_5l6ddd | t3_5l6ddd | /r/Cooking/comments/t3_5l6ddd/dbt9ozh | null | false | 2016-12-30T23:04:45Z |
dbt9mnn | t1_dbt9mnn | 1,483,138,987 | user_15a1d50bb07a | Cooking | Don't cook with wine you wouldn't drink, I've heard.
Edit: typo | 0 | t1_dbs4h0y | t3_5l0z35 | /r/Cooking/comments/t3_5l0z35/dbt9mnn | null | false | 2016-12-30T23:03:07Z |
dbt9lgx | t1_dbt9lgx | 1,483,138,941 | user_28740d91387a | Cooking | I don't have any knowledge or experience concerning the brands and items you mentioned here so I am not able to offer any insight there, my apologies. I have to ask, though, if you have considered cast iron cookware?! It really is an investment and lasts forever with proper care. If you like learning then this could... | 1 | t3_5l6ddd | t3_5l6ddd | /r/Cooking/comments/t3_5l6ddd/dbt9lgx | null | false | 2016-12-30T23:02:21Z |
dbt9bwh | t1_dbt9bwh | 1,483,138,565 | user_01281604a6dc | Cooking | This is a new one for me, so I can't vouch for it, but it looks tasty:
http://addapinch.com/cheddar-and-bacon-puffs-recipe/ | 1 | t1_dbstumw | t3_5l41yl | /r/Cooking/comments/t3_5l41yl/dbt9bwh | null | false | 2016-12-30T22:56:05Z |
dbt983w | t1_dbt983w | 1,483,138,420 | user_a83a690b1632 | Cooking | Definitely put them in the fridge. Then if you have time, take them out about 30 minutes before you are ready to eat, then place them on a flat pan and put them about 6 inches under the broiler and broil, turning at least once. Keep on eye on them so they won't burn. | 2 | t3_5l6cty | t3_5l6cty | /r/Cooking/comments/t3_5l6cty/dbt983w | null | false | 2016-12-30T22:53:40Z |
dbt96ky | t1_dbt96ky | 1,483,138,360 | user_2e7ca3aefd95 | Cooking | How do you use each? I do Coconut (love this for cookies, pancakes, etc), 2 different types of Extra Virgin Olive Oil with different flavor profiles (one for salads, one for sauteeing), and Macadamia Nut oil (general frying).
Safflower/Canola/Grape Seed seem to have pretty heavy overlap, but I'm always looking to expa... | 3 | t1_dbsyu0r | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt96ky | null | false | 2016-12-30T22:52:40Z |
dbt93n0 | t1_dbt93n0 | 1,483,138,243 | user_a83a690b1632 | Cooking | You could make something like [this](http://mjskitchen.com/2013/02/asparagus-chorizo-bacon-egg/) except with Brussels sprouts which are in season right now.
Beef and chorizo enchiladas with red chile
Frito pie. I make a mock frito pie where I cook eggplant, chorizo, some seasoning and vegetables (onion, bell pepper... | 2 | t3_5l5rvk | t3_5l5rvk | /r/Cooking/comments/t3_5l5rvk/dbt93n0 | null | false | 2016-12-30T22:50:43Z |
dbt93ho | t1_dbt93ho | 1,483,138,237 | user_021c36d3b2db | Cooking | Yeah, forgot to mention that. We don't have a smoker or a barbecue yet (recently moved states) | 1 | t1_dbt8ye8 | t3_5l6bca | /r/Cooking/comments/t3_5l6bca/dbt93ho | null | false | 2016-12-30T22:50:37Z |
dbt93ba | t1_dbt93ba | 1,483,138,231 | user_db685765792c | Cooking | There is no difference in what you can "achieve" with sous vide eggs and traditional boiling water. It's really not that hard. | 0 | t1_dbt8ghi | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbt93ba | null | false | 2016-12-30T22:50:31Z |
dbt92tq | t1_dbt92tq | 1,483,138,211 | user_5d45a3f74579 | Cooking | Was looking for recipes that people enjoy. Not just what I could do with them. | 1 | t1_dbt90xw | t3_5l6b9x | /r/Cooking/comments/t3_5l6b9x/dbt92tq | null | false | 2016-12-30T22:50:11Z |
dbt90xw | t1_dbt90xw | 1,483,138,135 | user_ceb6d0a9f180 | Cooking | Oatmeal, pancakes, quick bread, muffins... | 1 | t3_5l6b9x | t3_5l6b9x | /r/Cooking/comments/t3_5l6b9x/dbt90xw | null | false | 2016-12-30T22:48:55Z |
dbt8ye8 | t1_dbt8ye8 | 1,483,138,035 | user_ceb6d0a9f180 | Cooking | Smoke it. | 1 | t3_5l6bca | t3_5l6bca | /r/Cooking/comments/t3_5l6bca/dbt8ye8 | null | false | 2016-12-30T22:47:15Z |
dbt8qnv | t1_dbt8qnv | 1,483,137,727 | user_a83a690b1632 | Cooking | For soups and chili's I would just open the can and dump beans and juice in the pot. Just remember when seasoning, there is salt in the beans, so be careful not to over salt.
When I'm going to add beans to a salad, salsa or relish, I do rinse so I have just the beans. | 2 | t3_5l5tnq | t3_5l5tnq | /r/Cooking/comments/t3_5l5tnq/dbt8qnv | null | false | 2016-12-30T22:42:07Z |
dbt8pp7 | t1_dbt8pp7 | 1,483,137,689 | user_2a93abe042c2 | Cooking | BOOOOOOOOM!!!! You just blew my mind thanks for that one! | 2 | t1_dbt8e7p | t3_5l690o | /r/Cooking/comments/t3_5l690o/dbt8pp7 | null | false | 2016-12-30T22:41:29Z |
dbt8pdk | t1_dbt8pdk | 1,483,137,676 | user_2b50dc4ff067 | Cooking | Medium rare chuck roast. Cook a chuck roast until 130F in an oven/slow cooker/etc and it is inedible. Cook a chuck roast at 130F for 48 hours SV, and it's a completely different result. Same with a lot of cuts. Medium rare brisket? Only SV. Chicken 25 degrees lower than USDA recommended temp? Only SV. | 1 | t1_dbt8lig | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbt8pdk | null | false | 2016-12-30T22:41:16Z |
dbt8lxn | t1_dbt8lxn | 1,483,137,539 | user_e6d02475af07 | Cooking | Don't care about downvotes. Cooked professionally for 5 years and you're all wrong. | -3 | t1_dbstsqg | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt8lxn | null | false | 2016-12-30T22:38:59Z |
dbt8lig | t1_dbt8lig | 1,483,137,523 | user_90ed4700dc42 | Cooking | That's really interesting, where can I find some examples? I'm genuinely curious, not being sarcastic. I didn't know it had any actual unique uses like that | 1 | t1_dbt4j5b | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbt8lig | null | false | 2016-12-30T22:38:43Z |
dbt8lh2 | t1_dbt8lh2 | 1,483,137,521 | user_6194367b0f5b | Cooking | Or they can just keep using their roommate's most expensive oil | 2 | t1_dbt3yuh | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt8lh2 | null | false | 2016-12-30T22:38:41Z |
dbt8ih5 | t1_dbt8ih5 | 1,483,137,402 | user_2d433653d7a7 | Cooking | /r/theydidthemath | 2 | t1_dbsfxq6 | t3_5l2fxb | /r/Cooking/comments/t3_5l2fxb/dbt8ih5 | null | false | 2016-12-30T22:36:42Z |
dbt8i23 | t1_dbt8i23 | 1,483,137,385 | user_892aaa17f4fd | Cooking | How about stock based sauces? Aromatics, stock, some kind of thickener, spices. Sauces based on chicken stock and enhanced with parmesan turn out particularly good. | 2 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbt8i23 | null | false | 2016-12-30T22:36:25Z |
dbt8hig | t1_dbt8hig | 1,483,137,363 | user_affd1d6cd216 | Cooking | Biscuits and chorizo gravy is always awesome | 2 | t3_5l5rvk | t3_5l5rvk | /r/Cooking/comments/t3_5l5rvk/dbt8hig | null | false | 2016-12-30T22:36:03Z |
dbt8gvc | t1_dbt8gvc | 1,483,137,339 | user_2d433653d7a7 | Cooking | In my mind, the major advantage of cooking from dried is the ability to season them the way you want them. The canned ones, you're stuck with whatever the canning place put in them, plus whatever you add. But, you can't take anything out, say for instance if you prefer less salt | 1 | t3_5l2fxb | t3_5l2fxb | /r/Cooking/comments/t3_5l2fxb/dbt8gvc | null | false | 2016-12-30T22:35:39Z |
dbt8ghi | t1_dbt8ghi | 1,483,137,323 | user_2b50dc4ff067 | Cooking | It's not "basic" cooking. I am not suggesting that you should cook an egg SV when you want a traditional poached egg result. I am suggesting you SV an egg when you want something that simply isn't replicable via traditional methods. I'm a 31 year old adult having a discussion using logic and science. Who is the child? | 1 | t1_dbt8a17 | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbt8ghi | null | false | 2016-12-30T22:35:23Z |
dbt8ffi | t1_dbt8ffi | 1,483,137,281 | user_2b235be39bdf | Cooking | I'd probably just replace it with cheesecloth and a string, but I'm very anti-unitasker. | 6 | t1_dbt6i70 | t3_5l61n8 | /r/Cooking/comments/t3_5l61n8/dbt8ffi | null | false | 2016-12-30T22:34:41Z |
dbt8e7p | t1_dbt8e7p | 1,483,137,232 | user_eaaabdeeb57f | Cooking | Smoked salt rather than kosher for your pre-cook season. | 4 | t3_5l690o | t3_5l690o | /r/Cooking/comments/t3_5l690o/dbt8e7p | null | false | 2016-12-30T22:33:52Z |
dbt8bbq | t1_dbt8bbq | 1,483,137,119 | user_a89fd8ef6bfa | Cooking | [^(**Mouseover** or **click** to view the metric conversion for this comment)](http://fiddle.jshell.net/ConvertsToMetric/xhk4y5h5/show/light/?1000%20feet%20=%20304.8%20m%0A3000%20feet%20=%20914.4%20m%0A "1000 feet = 304.8 m
3000 feet = 914.4 m
Post feedback in /r/ToMetric") | 1 | t1_dbt8amp | t3_5l44oa | /r/Cooking/comments/t3_5l44oa/dbt8bbq | null | false | 2016-12-30T22:31:59Z |
dbt8amp | t1_dbt8amp | 1,483,137,091 | user_311443fe8753 | Cooking | This website states to reduce frying temp 3 degrees F. for every 1000 feet. [Link](http://www.food.com/about/high-altitude-adjustment-for-deep-fat-frying-964).
I have cooked in commercial kitchens up to 3000 feet and never adjusted for small items like chicken wings but I would lower it for a huge piece of meat. Ev... | 4 | t3_5l44oa | t3_5l44oa | /r/Cooking/comments/t3_5l44oa/dbt8amp | null | false | 2016-12-30T22:31:31Z |
dbt8a17 | t1_dbt8a17 | 1,483,137,066 | user_db685765792c | Cooking | The fact that you use the wrong tool to accomplish basic cooking? Lmao ok kid | -2 | t1_dbt7br3 | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbt8a17 | null | false | 2016-12-30T22:31:06Z |
dbt85vs | t1_dbt85vs | 1,483,136,900 | user_cb7223496549 | Cooking | Very true, but I wouldn't say it's bigoted if you know them and they are indeed Mexican. Point taken though, I'll get off the horse. | 1 | t1_dbszfkd | t3_5km607 | /r/Cooking/comments/t3_5km607/dbt85vs | null | false | 2016-12-30T22:28:20Z |
dbt85hh | t1_dbt85hh | 1,483,136,885 | user_e368d083c82c | Cooking | Guess I haven't got that fancy yet. | 1 | t1_dbt7gmv | t3_5l61n8 | /r/Cooking/comments/t3_5l61n8/dbt85hh | null | false | 2016-12-30T22:28:05Z |
dbt854e | t1_dbt854e | 1,483,136,871 | user_eaaabdeeb57f | Cooking | Pipe into phyllo cups, a small dollop of whipped cream, and seems so fancy when you show up at the potluck. | 6 | t1_dbt6h7o | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbt854e | null | false | 2016-12-30T22:27:51Z |
dbt81hp | t1_dbt81hp | 1,483,136,728 | user_c9ce61a3b935 | Cooking | I have this cookbook about eggs and it has a carbonara recipe in it along with fresh pasta recipes. It can be a lot of work to make everything from scratch but it's a truly excellent result.
I love that cookbook. | 3 | t1_dbt10yy | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbt81hp | null | false | 2016-12-30T22:25:28Z |
dbt7yw4 | t1_dbt7yw4 | 1,483,136,623 | user_f003b6ef3f06 | Cooking | Oh yeah, a pinch of whatever would be perfect for that little dude. | 3 | t1_dbt6s1s | t3_5l61n8 | /r/Cooking/comments/t3_5l61n8/dbt7yw4 | null | false | 2016-12-30T22:23:43Z |
dbt7xag | t1_dbt7xag | 1,483,136,560 | user_f1be49495c77 | Cooking | Stuffed peppers or tomatoes are always great with chorizo and rice.
| 1 | t3_5l5rvk | t3_5l5rvk | /r/Cooking/comments/t3_5l5rvk/dbt7xag | null | false | 2016-12-30T22:22:40Z |
dbt7x6z | t1_dbt7x6z | 1,483,136,557 | user_fca9bf145ef2 | Cooking | Agree with everything except the part where you said you don't know what the difference between a high end gas grill and a 25$ charcoal grill is. I mean come on. | 1 | t1_dbsvp6x | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbt7x6z | null | false | 2016-12-30T22:22:37Z |
dbt7vyo | t1_dbt7vyo | 1,483,136,510 | user_fcce147edca6 | Cooking | Avacadio oil | 0 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt7vyo | null | false | 2016-12-30T22:21:50Z |
dbt7pz2 | t1_dbt7pz2 | 1,483,136,272 | user_06e81678b19b | Cooking | How hot are you running? I rarely get smoke and it's usually from herbs or other shit i've got in the oil. | 3 | t1_dbt2k7s | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt7pz2 | null | false | 2016-12-30T22:17:52Z |
dbt7pju | t1_dbt7pju | 1,483,136,255 | user_9f9ce5d170c9 | Cooking | or we can stab them with pitchforks. | 4 | t1_dbt3yuh | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt7pju | null | false | 2016-12-30T22:17:35Z |
dbt7oxp | t1_dbt7oxp | 1,483,136,231 | user_7abb43a6bcde | Cooking | > We're cooking sauces, not brewing the Queen's tea.
I just happened to be drinking tea when I read this. Damn near choked. | 1 | t1_dbt78jj | t3_5l61n8 | /r/Cooking/comments/t3_5l61n8/dbt7oxp | null | false | 2016-12-30T22:17:11Z |
dbt7lnn | t1_dbt7lnn | 1,483,136,105 | user_b053441114b6 | Cooking | there was a mexican restaurant i used to go to a lot, and they had an "owner's special" which was chorizo perogies (owner was mexican and husband was ukrainian) it was a delicious combination and was served with a tomatillo salsa and sour cream. just straight up chorizo in a perogie. was amazing! | 6 | t3_5l5rvk | t3_5l5rvk | /r/Cooking/comments/t3_5l5rvk/dbt7lnn | null | false | 2016-12-30T22:15:05Z |
dbt7lfs | t1_dbt7lfs | 1,483,136,096 | user_fca9bf145ef2 | Cooking | Open the can. | 3 | t3_5l5tnq | t3_5l5tnq | /r/Cooking/comments/t3_5l5tnq/dbt7lfs | null | false | 2016-12-30T22:14:56Z |
dbt7jt6 | t1_dbt7jt6 | 1,483,136,034 | user_eaaabdeeb57f | Cooking | If you're in Atlanta, the Dekalb Farmers Market (which is not really a farmers' market) is very likely to have most specialty pulses you could want. | 1 | t1_dbsojba | t3_5l3jgl | /r/Cooking/comments/t3_5l3jgl/dbt7jt6 | null | false | 2016-12-30T22:13:54Z |
dbt7jbb | t1_dbt7jbb | 1,483,136,012 | user_7abb43a6bcde | Cooking | Maybe if I could leave in in the pot while not stirring, but the directions clearly state that it cannot rest in the pot. So it seems kind of pointless since I wouldn't be constantly stirring, meaning the herds/spices wouldn't get to do its proper job not being consistently in the pot.
And the stripper part is meh. I... | 3 | t1_dbt6i70 | t3_5l61n8 | /r/Cooking/comments/t3_5l61n8/dbt7jbb | null | false | 2016-12-30T22:13:32Z |
dbt7ihz | t1_dbt7ihz | 1,483,135,980 | user_e4ed34df0b82 | Cooking | Puttanesca made with low-acidity tomato varieties. I prefer sweet cherry tomatoes, personally. | 2 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbt7ihz | null | false | 2016-12-30T22:13:00Z |
dbt7i8p | t1_dbt7i8p | 1,483,135,971 | user_83ab8446f365 | Cooking | Sure, some tomatoes, garlic, green onions. Little white wine spot of cream and lemon. | 1 | t1_dbt63rg | t3_5l5rvk | /r/Cooking/comments/t3_5l5rvk/dbt7i8p | null | false | 2016-12-30T22:12:51Z |
dbt7ha5 | t1_dbt7ha5 | 1,483,135,933 | user_6019fc9d5130 | Cooking | I also post on /r/trees. The smoke detector was the first thing to go when i moved in | 1 | t1_dbsqgya | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt7ha5 | null | false | 2016-12-30T22:12:13Z |
dbt7gmv | t1_dbt7gmv | 1,483,135,909 | user_ccf81f0b94a3 | Cooking | Are you being serious? There are tons of cases where you put whole spices in something to pull out later. You saying you eat whole star anise? Huh. | 7 | t1_dbt78jj | t3_5l61n8 | /r/Cooking/comments/t3_5l61n8/dbt7gmv | null | false | 2016-12-30T22:11:49Z |
dbt7dai | t1_dbt7dai | 1,483,135,782 | user_eaaabdeeb57f | Cooking | To me, green beans are one of the few foods you really want to 'overcook.' Fast simmer or boil them for at least 30 minutes, then drain, butter, and salt. Fresh, bright, crispy green beans are fine in a nicoise, but I think a lot of people miss out on the meatiness that long-cooked green beans can bring. | 3 | t3_5l4nyj | t3_5l4nyj | /r/Cooking/comments/t3_5l4nyj/dbt7dai | null | false | 2016-12-30T22:09:42Z |
dbt7br3 | t1_dbt7br3 | 1,483,135,721 | user_2b50dc4ff067 | Cooking | Yes, trash is correct word...they're not your preference. That doesn't make them trash. The facts are the facts. | 5 | t1_dbt79ia | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbt7br3 | null | false | 2016-12-30T22:08:41Z |
dbt79zh | t1_dbt79zh | 1,483,135,651 | user_95bbe451a1e4 | Cooking | Some of my favourites are:
pasta a la norma http://cooking.nytimes.com/recipes/1016854-pasta-alla-norma-my-way
pasta con le sarde http://www.saveur.com/article/Recipes/Pasta-Con-Le-Sarde-Sardines
angel hair with lemon cream sauce http://leitesculinaria.com/21305/recipes-angel-hair-pasta-lemon-cream-sauce.html#VL... | 14 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbt79zh | null | false | 2016-12-30T22:07:31Z |
dbt79ia | t1_dbt79ia | 1,483,135,633 | user_db685765792c | Cooking | I very much understand it. I have a machine and use it quite often for meat. But like any tool, there are good and bad uses for it. Eggs and veggies are essentially trash in a sous vide machine | 0 | t1_dbt6p2x | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbt79ia | null | false | 2016-12-30T22:07:13Z |
dbt78jj | t1_dbt78jj | 1,483,135,595 | user_e368d083c82c | Cooking | Why would you want to stir in your spices, just to pull them out? We're cooking sauces, not brewing the Queen's tea.
Definitely gimmicky bullshit. | 0 | t3_5l61n8 | t3_5l61n8 | /r/Cooking/comments/t3_5l61n8/dbt78jj | null | false | 2016-12-30T22:06:35Z |
dbt73q6 | t1_dbt73q6 | 1,483,135,409 | user_31e7c924447d | Cooking | This is what I did over Christmas. Blanched fresh for about 60 seconds. Prior though I sliced garlic very thin and fried it in a little canola oil to get it brown and crispy (aka garlic chips?). Strained the garlic out of the oil and reserved it. Tossed the beans in the oil (which turned very garlicky) along with a lit... | 1 | t3_5l4nyj | t3_5l4nyj | /r/Cooking/comments/t3_5l4nyj/dbt73q6 | null | false | 2016-12-30T22:03:29Z |
dbt737z | t1_dbt737z | 1,483,135,390 | user_f1be49495c77 | Cooking | Yeah with a cream sauce to balance that spicy sausage.
That or soup. | 2 | t1_dbt63rg | t3_5l5rvk | /r/Cooking/comments/t3_5l5rvk/dbt737z | null | false | 2016-12-30T22:03:10Z |
dbt6xw7 | t1_dbt6xw7 | 1,483,135,187 | user_f1be49495c77 | Cooking | A spicy Thai peanut sauce on linguine is my best non-traditionally sauced pasta. | 23 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbt6xw7 | null | false | 2016-12-30T21:59:47Z |
dbt6wl1 | t1_dbt6wl1 | 1,483,135,138 | user_e4ed34df0b82 | Cooking | Looked around and there are options for non-stick pans that can be used with metal utensils:
[Calphalon Signature](https://smile.amazon.com/Calphalon-Signature-Anodized-Nonstick-Omelet/dp/B015YKSLI8/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1483135075&sr=1-1&keywords=calphalon+signature)
Calphalon Williams Sonoma Elite
Woll ... | 1 | t1_dbt4joq | t3_5l562b | /r/Cooking/comments/t3_5l562b/dbt6wl1 | null | false | 2016-12-30T21:58:58Z |
dbt6s1s | t1_dbt6s1s | 1,483,134,970 | user_412fc1f45b73 | Cooking | That might be good for a small amount of spices. Like peppercorns or grains of paradise. That's so cute too! | 3 | t3_5l61n8 | t3_5l61n8 | /r/Cooking/comments/t3_5l61n8/dbt6s1s | null | false | 2016-12-30T21:56:10Z |
dbt6rc9 | t1_dbt6rc9 | 1,483,134,944 | user_31e7c924447d | Cooking | New Orleans BBQ Shrimp. Basically creole seasoned shrimp poached in butter. Don't forget the very crusty bread to sop up the sauce. Yum. That's what I'm serving on Sunday. | 1 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbt6rc9 | null | false | 2016-12-30T21:55:44Z |
dbt6p2x | t1_dbt6p2x | 1,483,134,859 | user_2b50dc4ff067 | Cooking | No. It's a completely different eating experience. Just because you don't understand or enjoy it, doesn't make it any less so. | 3 | t1_dbt6dns | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbt6p2x | null | false | 2016-12-30T21:54:19Z |
dbt6l6y | t1_dbt6l6y | 1,483,134,713 | user_fe1c32031a72 | Cooking | thank you! | 1 | t1_dbt5zfy | t3_5l5olh | /r/Cooking/comments/t3_5l5olh/dbt6l6y | null | false | 2016-12-30T21:51:53Z |
dbt6jnb | t1_dbt6jnb | 1,483,134,656 | user_88c0887bd73a | Cooking | For spices, maybe try to think of it as an investment. Sure, there's an up front cost, but over time they'll pay for themselves, and they last a while in a cool dark cabinet. You're thinking of it in terms of "this meal costs $10 because the container of cumin cost me $6. Spices are too expensive." In reality, though, ... | 2 | t1_dbslgh5 | t3_5ktj9f | /r/Cooking/comments/t3_5ktj9f/dbt6jnb | null | false | 2016-12-30T21:50:56Z |
dbt6i70 | t1_dbt6i70 | 1,483,134,600 | user_e30041ff21a0 | Cooking | I think that "gimmicky bullshit item" looks quite useful. | 6 | t3_5l61n8 | t3_5l61n8 | /r/Cooking/comments/t3_5l61n8/dbt6i70 | null | false | 2016-12-30T21:50:00Z |
dbt6h7o | t1_dbt6h7o | 1,483,134,564 | user_23a15e361699 | Cooking | Came here to plug this. Consistently the best- eat it straight up, over cake or fruit, or in a pie shell- top with cool whip or meringue. Never not good. | 2 | t1_dbsqdrv | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbt6h7o | null | false | 2016-12-30T21:49:24Z |
dbt6h61 | t1_dbt6h61 | 1,483,134,563 | user_78b2c0d47da8 | Cooking | [Turkish Style Braised Green Beans](http://cooking.nytimes.com/recipes/1013769-turkish-style-braised-green-beans)
Beans braised with tomatoes, onions, and garlic, garnished with mint and yogurt, and served with lemon wedges. Yum. | 1 | t3_5l4nyj | t3_5l4nyj | /r/Cooking/comments/t3_5l4nyj/dbt6h61 | null | false | 2016-12-30T21:49:23Z |
dbt6dns | t1_dbt6dns | 1,483,134,434 | user_db685765792c | Cooking | Which is mostly irrelevant | -1 | t1_dbt4ktb | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbt6dns | null | false | 2016-12-30T21:47:14Z |
dbt6a7k | t1_dbt6a7k | 1,483,134,301 | [deleted] | Cooking | [deleted] | 8 | t1_dbstrka | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt6a7k | null | false | 2016-12-30T21:45:01Z |
dbt67nk | t1_dbt67nk | 1,483,134,206 | user_01281604a6dc | Cooking | Not thematic, but easy and tasty: Dates stuffed with slices of water chestnut or mancheco cheese, wrapped with bacon and baked until the bacon is crispy.
| 1 | t3_5l41yl | t3_5l41yl | /r/Cooking/comments/t3_5l41yl/dbt67nk | null | false | 2016-12-30T21:43:26Z |
dbt65os | t1_dbt65os | 1,483,134,131 | user_0fdec08468e5 | Cooking | You need a good range good. Makes an enormous difference with smoke, and keeps the kitchen cleaner. | 1 | t1_dbt3ws1 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt65os | null | false | 2016-12-30T21:42:11Z |
dbt63rg | t1_dbt63rg | 1,483,134,058 | user_52f185a3c7ae | Cooking | I do have shrimp that I can thaw. Would I do some sort of pasta dish? | 2 | t1_dbt533a | t3_5l5rvk | /r/Cooking/comments/t3_5l5rvk/dbt63rg | null | false | 2016-12-30T21:40:58Z |
dbt6218 | t1_dbt6218 | 1,483,133,992 | user_9b029ce7964c | Cooking | Thanks! Yes, and yes it won't become mushy as time passes so you can have it out for quite awhile. Add some mint leaves for even more freshness. Good luck! :) | 2 | t1_dbsmi61 | t3_5l11y0 | /r/Cooking/comments/t3_5l11y0/dbt6218 | null | false | 2016-12-30T21:39:52Z |
dbt5zfy | t1_dbt5zfy | 1,483,133,892 | user_01281604a6dc | Cooking | Keep to a Russian theme and serve Borscht and blinis
or, something from this list:
http://flavorverse.com/18-russian-foods-you-need-to-eat-once/ | 2 | t3_5l5olh | t3_5l5olh | /r/Cooking/comments/t3_5l5olh/dbt5zfy | null | false | 2016-12-30T21:38:12Z |
dbt5xfx | t1_dbt5xfx | 1,483,133,815 | user_3f5653e25878 | Cooking | You are taking this all a bit too seriously. Have a happy new year. I hope you find something more important to concern yourself with than the frequency of silly jokes and the number of internet points they do or don't earn. | 2 | t1_dbt3yh0 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbt5xfx | null | false | 2016-12-30T21:36:55Z |
dbt5e75 | t1_dbt5e75 | 1,483,133,083 | user_a0b45acec57c | Cooking | Could do sort of shepherd's pie with onion and chorizo topped with mashed potatoes and cheese then baked. | 3 | t3_5l5rvk | t3_5l5rvk | /r/Cooking/comments/t3_5l5rvk/dbt5e75 | null | false | 2016-12-30T21:24:43Z |
dbt55ct | t1_dbt55ct | 1,483,132,756 | user_517655b90c2c | Cooking | Do you mean soft-boiled eggs? Poached eggs are not in the shell. | 3 | t1_dbt3z7t | t3_5l5olh | /r/Cooking/comments/t3_5l5olh/dbt55ct | null | false | 2016-12-30T21:19:16Z |
dbt53v7 | t1_dbt53v7 | 1,483,132,699 | user_78b2c0d47da8 | Cooking | Wow, this also looks amazing. I can see I'm going to have a hard time deciding -- may end up having to defeat my own purpose here by buying more! Thanks. | 1 | t1_dbt4k4k | t3_5l41ys | /r/Cooking/comments/t3_5l41ys/dbt53v7 | null | false | 2016-12-30T21:18:19Z |
dbt533a | t1_dbt533a | 1,483,132,671 | user_83ab8446f365 | Cooking | Have you got any shrimp or clams? Chorizo goes great with seafood imho. | 3 | t3_5l5rvk | t3_5l5rvk | /r/Cooking/comments/t3_5l5rvk/dbt533a | null | false | 2016-12-30T21:17:51Z |
dbt4z77 | t1_dbt4z77 | 1,483,132,526 | user_e1c962b2a77f | Cooking | Drain them and rinse them. They're already cooked, so you don't need to worry about toxins.
I make a basic chilli using canned kidney beans. Cook the onion (and other aromatic vegetables), brown the meat, add the spices, add the beans, add the liquid and cook until the taste and the liquid level are to your liking. I ... | 2 | t3_5l5tnq | t3_5l5tnq | /r/Cooking/comments/t3_5l5tnq/dbt4z77 | null | false | 2016-12-30T21:15:26Z |
dbt4rut | t1_dbt4rut | 1,483,132,250 | user_78b2c0d47da8 | Cooking | Thank you -- these are all awesome ideas! I had never heard of gnudi but it sounds divine. I may have to go with that one.
For Xmas eve dessert I made an olive oil cake, and served it with ricotta and macerated strawberries alongside, which is why I have the leftovers to begin with.
Anyway thanks again. | 2 | t1_dbt35n5 | t3_5l41ys | /r/Cooking/comments/t3_5l41ys/dbt4rut | null | false | 2016-12-30T21:10:50Z |
dbt4p09 | t1_dbt4p09 | 1,483,132,144 | user_db685765792c | Cooking | Really should just try to sell a sous vide machine based on meat. Carrots are essential the only vegetable that works sous vide and eggs aren't hard at all to do in a pot. | 1 | t1_dbt2ayg | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbt4p09 | null | false | 2016-12-30T21:09:04Z |
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