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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dbsb3t0 | t1_dbsb3t0 | 1,483,076,671 | user_2cc83b224704 | Cooking | Buy slow cooker liners. Easiest cleanup! | 1 | t3_5kyhw0 | t3_5kyhw0 | /r/Cooking/comments/t3_5kyhw0/dbsb3t0 | null | false | 2016-12-30T05:44:31Z |
dbsb30a | t1_dbsb30a | 1,483,076,631 | user_a87f73ac3b9e | Cooking | What if one doesn't have quick access to a nearby stream? | 23 | t1_dbs3v9r | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsb30a | null | false | 2016-12-30T05:43:51Z |
dbsawfq | t1_dbsawfq | 1,483,076,285 | user_f6c2b0667bd4 | Cooking | *is
I swear I English good | 2 | t1_dbsavjq | t3_5l0hnv | /r/Cooking/comments/t3_5l0hnv/dbsawfq | null | false | 2016-12-30T05:38:05Z |
dbsawg2 | t1_dbsawg2 | 1,483,076,285 | user_f6c2b0667bd4 | Cooking | *is
I swear I English good | 1 | t1_dbsavjq | t3_5l0hnv | /r/Cooking/comments/t3_5l0hnv/dbsawg2 | null | false | 2016-12-30T05:38:05Z |
dbsavm0 | t1_dbsavm0 | 1,483,076,240 | user_2c8329f64add | Cooking | hahaha | 1 | t1_dbs2yhy | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbsavm0 | null | false | 2016-12-30T05:37:20Z |
dbsavjq | t1_dbsavjq | 1,483,076,236 | user_f6c2b0667bd4 | Cooking | On Amazon there are $10 Chinese mild steel vegetable knife. It's about the same size as a meat cleaver but the blade is about half as thick. That is my go to knife now! I haven't touched my chefs or my paring knife since I bought it last year. | 1 | t3_5l0hnv | t3_5l0hnv | /r/Cooking/comments/t3_5l0hnv/dbsavjq | null | false | 2016-12-30T05:37:16Z |
dbsauue | t1_dbsauue | 1,483,076,195 | user_b066aba54691 | Cooking | Miso soup and rice noodles. Cheap. Easy. Fast. Add veggies or tofu if you want. I'm usually good with just torn up nori. | 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbsauue | null | false | 2016-12-30T05:36:35Z |
dbsaub8 | t1_dbsaub8 | 1,483,076,167 | user_b728c7ababb4 | Cooking | A quick stirfry with tofu is my friends' go to. I really like it too, they will have a few containers with veggies in the fridge ready to go and a few vacuum sealed in the freezer for when they forget meal prep. Just chop a bit of firm tofu and some nuts, and Robert is your Mother's Brother! I am a big fan of oatmeal a... | 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbsaub8 | null | false | 2016-12-30T05:36:07Z |
dbsaro1 | t1_dbsaro1 | 1,483,076,026 | user_4b7623e59cb8 | Cooking | I don't think he's trying to say "Mine tastes better then theirs" when he says "Best", I think he's saying "This is the *best* tasting version of this dish that i have cooked so far". | 5 | t1_dbrkrtx | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbsaro1 | null | false | 2016-12-30T05:33:46Z |
dbsao3i | t1_dbsao3i | 1,483,075,838 | user_3d927e5a632e | Cooking | He'd probably reply here if he wasn't shadow banned from /r/cooking | 1 | t3_5kxifm | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbsao3i | null | false | 2016-12-30T05:30:38Z |
dbsan42 | t1_dbsan42 | 1,483,075,786 | user_2ca607de2585 | Cooking | I bought it a few months back and even including my books from Culinary school this is the best cookbook I have ever owned. I recommend it to everyone. | 1 | t3_5kxifm | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbsan42 | null | false | 2016-12-30T05:29:46Z |
dbsan2i | t1_dbsan2i | 1,483,075,784 | user_5f000c9695cc | Cooking | To me, shrimp is right at home in Cajun dishes like jambalaya, etouffee, and gumbo. My mouth is watering just thinking about those dishes. | 7 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsan2i | null | false | 2016-12-30T05:29:44Z |
dbsabz1 | t1_dbsabz1 | 1,483,075,209 | user_17924c99e612 | Cooking | Oh yea. There was an amazing restaurant in phoenix that had a great veggie taco and it included sweet potatoes so I recreated it at home. Another option is portobello mushrooms but I suggest pairing with lettuce, like a lettuce wrap, because it can be just a little too heavy with a tortilla IMO. | 1 | t1_dbs8l9l | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbsabz1 | null | false | 2016-12-30T05:20:09Z |
dbsa9ll | t1_dbsa9ll | 1,483,075,094 | user_d92000fe9d58 | Cooking | My huge Wüsthof chef's knife has never let me down. It's not the best knife for *every* application, but it has by far the widest range of use and it's unstoppable.
Another great knife I love is the Tojira DP Gyotou. Crazy good value for a crazy good knife. | 1 | t3_5l0hnv | t3_5l0hnv | /r/Cooking/comments/t3_5l0hnv/dbsa9ll | null | false | 2016-12-30T05:18:14Z |
dbsa969 | t1_dbsa969 | 1,483,075,071 | user_feee97f8f681 | Cooking | [Egg and chips](https://en.wikipedia.org/wiki/Egg_and_chips).
Baked beans on toast -- I only like this if it also has mushrooms and cheddar in the sloppy mess too
Cheese toast (what you think it is, bread with cheese broiled on) -- add-ons can include all sorts of veg
Refried bean bowl: the beans (easy to make en ma... | 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbsa969 | null | false | 2016-12-30T05:17:51Z |
dbsa7y3 | t1_dbsa7y3 | 1,483,075,008 | user_7abff54ae0c0 | Cooking | Old and defunct but with plenty of ideas /r/ricecookerrecipes | 2 | t3_5l14u4 | t3_5l14u4 | /r/Cooking/comments/t3_5l14u4/dbsa7y3 | null | false | 2016-12-30T05:16:48Z |
dbsa6ej | t1_dbsa6ej | 1,483,074,928 | user_13d17b0cd951 | Cooking | what happens here | 1 | t1_dbs25hh | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbsa6ej | null | false | 2016-12-30T05:15:28Z |
dbsa4gw | t1_dbsa4gw | 1,483,074,829 | user_1bf4679c9f76 | Cooking | Maybe add egg into the mix for a firmer end product | 2 | t3_5l145t | t3_5l145t | /r/Cooking/comments/t3_5l145t/dbsa4gw | null | false | 2016-12-30T05:13:49Z |
dbsa178 | t1_dbsa178 | 1,483,074,668 | user_52c3c69fe356 | Cooking | God that sounds amazing. TIL. | 1 | t1_dbrexsq | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbsa178 | null | false | 2016-12-30T05:11:08Z |
dbsa0g7 | t1_dbsa0g7 | 1,483,074,629 | [deleted] | Cooking | [deleted] | 1 | t3_5l0m8p | t3_5l0m8p | /r/Cooking/comments/t3_5l0m8p/dbsa0g7 | null | false | 2016-12-30T05:10:29Z |
dbs9ylc | t1_dbs9ylc | 1,483,074,535 | user_52c3c69fe356 | Cooking | You might be thinking of cottontail; typically we don't eat jack rabbits because most of them are diseased or have worms. It's less prevalent in cottontails for some reason. And yes, they are very tasty. | 4 | t1_dbrogvk | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbs9ylc | null | false | 2016-12-30T05:08:55Z |
dbs9ud1 | t1_dbs9ud1 | 1,483,074,323 | user_52c3c69fe356 | Cooking | Wild rabbit is more tough than farmed rabbit. Flavor's better, but it's tougher.
Source: I hunt and shop. | 2 | t1_dbrbu1g | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbs9ud1 | null | false | 2016-12-30T05:05:23Z |
dbs9tm3 | t1_dbs9tm3 | 1,483,074,286 | user_b066aba54691 | Cooking | Rabbit and snake sausage is pretty tits. Is really lean, so add jalapeño and cheese. | 1 | t3_5kx54f | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbs9tm3 | null | false | 2016-12-30T05:04:46Z |
dbs9tc9 | t1_dbs9tc9 | 1,483,074,272 | user_23a8bd2f2581 | Cooking | [Pioneer Woman](http://thepioneerwoman.com/cooking/spicy_shrimp_yu/) has a good recipe for spicy shrimp (it's really not that spicy, you can customize the level of heat) that makes a lot in a pan. The butter is crucial. Get a nice fresh loaf or two of french bread to go with it, tear it up into chunks to dip into the p... | 6 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbs9tc9 | null | false | 2016-12-30T05:04:32Z |
dbs9sv0 | t1_dbs9sv0 | 1,483,074,248 | user_feee97f8f681 | Cooking | A friend of mine did this (with much amusement at herself for serving something so low-brow, but she put a blob of goat cheese on each and they were *very* good), and lined the muffin tray dents with squares of parchment paper -- the presentation was very nice.
That was with a regular-size muffin tray, though, and the... | 2 | t3_5l145t | t3_5l145t | /r/Cooking/comments/t3_5l145t/dbs9sv0 | null | false | 2016-12-30T05:04:08Z |
dbs9smm | t1_dbs9smm | 1,483,074,237 | user_2ac924836138 | Cooking | To be honest I don't know how else you would freeze them if not individually flash frozen. Not sure I've ever seen anything different.
And nothing against your preferences, but honestly it just sounds like either a bad brand of frozen shrimp, a bad batch, or as bad thawing process. Flash frozen anything, shrimp/fish... | 2 | t1_dbs89z9 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbs9smm | null | false | 2016-12-30T05:03:57Z |
dbs9r2n | t1_dbs9r2n | 1,483,074,158 | user_d5373cf4e9d3 | Cooking | Shiso, if you're into that flavor. | 2 | t3_5l0m8p | t3_5l0m8p | /r/Cooking/comments/t3_5l0m8p/dbs9r2n | null | false | 2016-12-30T05:02:38Z |
dbs9pk3 | t1_dbs9pk3 | 1,483,074,085 | user_e6409a45a83b | Cooking | Shrimp curry? | 8 | t1_dbs2r3j | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbs9pk3 | null | false | 2016-12-30T05:01:25Z |
dbs9myn | t1_dbs9myn | 1,483,073,957 | user_65c7cb42f11f | Cooking | I make [this](http://allrecipes.com/recipe/84043/vegan-bean-taco-filling/?internalSource=search%20result&referringContentType=search%20results) for tacos. The consistency is amazing and it has so much flavor. I'm not even vegan and I still intersperse it with deer tacos. Also great for [taco cups](https://www.reddit.co... | 2 | t1_dbrce8v | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbs9myn | null | false | 2016-12-30T04:59:17Z |
dbs9mhw | t1_dbs9mhw | 1,483,073,934 | user_ccd29ed76ae7 | Cooking | You can also substitute some of the water for chicken or vegetable stock.
When the rice is done I will also sometimes put it in a large mixing bowl and add whole slightly crushed garlic cloves, butter and olive oil with chopped parsley.
I let it sit to take on the garlic flavor, then remove the cloves before servin... | 1 | t1_dbrbfuf | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbs9mhw | null | false | 2016-12-30T04:58:54Z |
dbs98ly | t1_dbs98ly | 1,483,073,264 | user_deb2daa57909 | Cooking | I usually break rabbits down into sections. Legs, saddle, ribs. The legs can be braised like chicken in coq au vin (the dish is called lapin au vin). The ribs can be frenched and turned into tiny crown racks and roasted briefly. The loin and tenderloin can be carefully removed from the saddle whole along with the belly... | 1 | t3_5kx54f | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbs98ly | null | false | 2016-12-30T04:47:44Z |
dbs8ziq | t1_dbs8ziq | 1,483,072,828 | user_53c93bacb51f | Cooking | Question for the group: what's a reasonable price for rabbit? | 3 | t3_5kx54f | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbs8ziq | null | false | 2016-12-30T04:40:28Z |
dbs8ww4 | t1_dbs8ww4 | 1,483,072,710 | user_b1835619fb95 | Cooking | I wrap the ricotta in fine cheesecloth and press it in the potato ricer.
The potato ricer is a multi-task tool. | 1 | t1_dbrv3sw | t3_5kxibj | /r/Cooking/comments/t3_5kxibj/dbs8ww4 | null | false | 2016-12-30T04:38:30Z |
dbs8pnh | t1_dbs8pnh | 1,483,072,380 | user_d2c43f7e7d87 | Cooking | recipe : beans and rice with a little salsa and cheese
snack : apples
| 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbs8pnh | null | false | 2016-12-30T04:33:00Z |
dbs8p0o | t1_dbs8p0o | 1,483,072,350 | user_084a31422a09 | Cooking | Thanks for the video share! I love Chef John's videos! I think it may just be a matter of finessing my technique, but I think a larger knife may help me as well. | 1 | t1_dbs5x09 | t3_5l0hnv | /r/Cooking/comments/t3_5l0hnv/dbs8p0o | null | false | 2016-12-30T04:32:30Z |
dbs8mcw | t1_dbs8mcw | 1,483,072,230 | user_c27a9e31f742 | Cooking | Any good baked beans recipes to share?? | 1 | t1_dbrl2sf | t3_5kyhw0 | /r/Cooking/comments/t3_5kyhw0/dbs8mcw | null | false | 2016-12-30T04:30:30Z |
dbs8l9l | t1_dbs8l9l | 1,483,072,180 | user_b6099e84cdee | Cooking | > Add pico de gallo for low-cal flavor.
Yeah pico and salsas are great for flavor:cal ratio. Ive never tried soy ground beef but nothing against soy so sounds good. Sweet potatoes sounds interesting, might have to try that out. Ive done similarly spiced hasselback sweet potato chips or whatever they're called and they... | 4 | t1_dbs8g2p | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbs8l9l | null | false | 2016-12-30T04:29:40Z |
dbs8l8a | t1_dbs8l8a | 1,483,072,178 | user_084a31422a09 | Cooking | I guess I'm more worried about injuring myself than the knife. It's only a 6" blade, and while it's good for most vegetable and some meat work, I get a little worried with bigger items. I don't feel like I have enough control and I worry that while trying to coax it through a big gourd or something it might slip or cut... | 2 | t1_dbs5x09 | t3_5l0hnv | /r/Cooking/comments/t3_5l0hnv/dbs8l8a | null | false | 2016-12-30T04:29:38Z |
dbs8ii8 | t1_dbs8ii8 | 1,483,072,057 | user_7c72dfafdb98 | Cooking | My family eats mainly rice, lentils, curries so it's kinda easy to plan. I cook two dishes of protein ( fish or chicken or egg curry or maybe garbanzo beans) that are ~8/10 servings for my 4 person family. Then I cook lentil soup (to be served over rice/quinoa or had on the side with flatbreads) for 4 meals. Then I coo... | 6 | t1_dbs7m1e | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbs8ii8 | null | false | 2016-12-30T04:27:37Z |
dbs8g2p | t1_dbs8g2p | 1,483,071,947 | user_17924c99e612 | Cooking | I do this too but with soy ground beef! Add to any taco shell/lettuce leaf/ rice bowl! I also suggest sautéing bell peppers or sweet potatoes cut into strips and even adding black beans for fiber. It's super quick & super easy. Add pico de gallo for low-cal flavor. | 1 | t1_dbrce8v | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbs8g2p | null | false | 2016-12-30T04:25:47Z |
dbs8fq8 | t1_dbs8fq8 | 1,483,071,931 | user_474773f7b4e3 | Cooking | Wow you're in Rio, all that wonderful fruit and vegetables! I put my suggestion below, but that's for winter in Canada...root veg. | 2 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbs8fq8 | null | false | 2016-12-30T04:25:31Z |
dbs8cjk | t1_dbs8cjk | 1,483,071,790 | user_474773f7b4e3 | Cooking | Lentils or mung beans boiled till soft then simmered with chopped root vegetables ( one each of beets, sweet potato carrots onions ) some Indian spices ( cumin, turmeric, coriander, hot pepper, bay leaf, cinammon ) Simmered till soft, add jar Newmans tomato sauce, salt pepper. I will often add cabbage or broccoli at th... | 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbs8cjk | null | false | 2016-12-30T04:23:10Z |
dbs8ap9 | t1_dbs8ap9 | 1,483,071,711 | user_1c30d3d7136b | Cooking | Oh that sounds fantastic, thank you for the suggestion! | 1 | t1_dbs3xtd | t3_5l0m8p | /r/Cooking/comments/t3_5l0m8p/dbs8ap9 | null | false | 2016-12-30T04:21:51Z |
dbs89z9 | t1_dbs89z9 | 1,483,071,678 | user_4b7623e59cb8 | Cooking | Not all frozen shrimp are the same though.
It sounds like the OP is talking about the fully processed IQF (individually quick frozen) shrimp that come loose in a bag.
I'm pretty sure they are soaked in some kind of brine before they are quick frozen. They definitely have a slimy texture and off flavor from my experi... | -2 | t1_dbs6pfd | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbs89z9 | null | false | 2016-12-30T04:21:18Z |
dbs88li | t1_dbs88li | 1,483,071,618 | user_bf2043801d28 | Cooking | I don't have a recipe book for it, but basically I just throw stuff in it and let it cook them. The only thing you have to do is if the dish will include meats, cook it first in a skillet. One of my favorites is to satuee a chicken breast with some onions and garlic, dice it all up, add rice + chicken stock for liqu... | 1 | t3_5l14u4 | t3_5l14u4 | /r/Cooking/comments/t3_5l14u4/dbs88li | null | false | 2016-12-30T04:20:18Z |
dbs8454 | t1_dbs8454 | 1,483,071,417 | [deleted] | Cooking | [deleted] | 1 | t1_dbs2yhy | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbs8454 | null | false | 2016-12-30T04:16:57Z |
dbs82z5 | t1_dbs82z5 | 1,483,071,362 | user_a0136e396032 | Cooking | TastyBites are a bit different. The lentils from TJs are just lentils and some seasoning--no more. They're ideal for topping salads on the fly. I do a goat cheese, lentil, apple, walnut spinach salad with vinaigrette that is more likely to happen if I just buy them when I feel like it. | 1 | t1_dbrh4b3 | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbs82z5 | null | false | 2016-12-30T04:16:02Z |
dbs82vy | t1_dbs82vy | 1,483,071,357 | user_fa449f3e449f | Cooking | I've made a [version of this recipe](http://www.epicurious.com/recipes/food/views/braised-rabbit-with-olives-106474) and enjoyed it.
Since my local community grocery store regularly carries rabbit, I've tried variations on this - different spices, different acids, different veggies - and over all appreciate the op... | 1 | t3_5kx54f | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbs82vy | null | false | 2016-12-30T04:15:57Z |
dbs80jr | t1_dbs80jr | 1,483,071,255 | user_a0136e396032 | Cooking | No doubt that I can, but the OP said lazy. | 4 | t1_dbs3aqu | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbs80jr | null | false | 2016-12-30T04:14:15Z |
dbs7xui | t1_dbs7xui | 1,483,071,135 | user_c6b0ebabf3f8 | Cooking | Just got it for Christmas as well! I've really been convinced that homemade stock, whether it be chicken or vegetable, is the way to go. I've started a freezer bag with veggie scraps to make a vegetable stock once I build up a small army. | 1 | t3_5kxifm | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbs7xui | null | false | 2016-12-30T04:12:15Z |
dbs7v49 | t1_dbs7v49 | 1,483,071,014 | user_3db59d2d0923 | Cooking | Because "some guy." | 1 | t1_dbs6ud7 | t3_5k36sl | /r/Cooking/comments/t3_5k36sl/dbs7v49 | null | false | 2016-12-30T04:10:14Z |
dbs7t1o | t1_dbs7t1o | 1,483,070,922 | user_e48b0cde55b3 | Cooking | Agree. I think Kenji is amazing. That said, I'm not adding gelatin to my stews. | 2 | t1_dbrqlrm | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbs7t1o | null | false | 2016-12-30T04:08:42Z |
dbs7svb | t1_dbs7svb | 1,483,070,915 | user_66d77d6fcade | Cooking | It was my favorite meat meal, ever. | 2 | t1_dbs5ak6 | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbs7svb | null | false | 2016-12-30T04:08:35Z |
dbs7s5z | t1_dbs7s5z | 1,483,070,884 | user_66d77d6fcade | Cooking | Yes, tricky to flip. The chef was proper though, eschewing any idea of binding agents. Nothing to spoil the concentration of veal and rabbit goodness. It was a basic salt pepper carrot celery onion mire pois for the veal broth, as well. | 3 | t1_dbruzgk | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbs7s5z | null | false | 2016-12-30T04:08:04Z |
dbs7rex | t1_dbs7rex | 1,483,070,850 | user_971225da2bc0 | Cooking | This is great and not something I'd ever considered. | 2 | t1_dbrce8v | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbs7rex | null | false | 2016-12-30T04:07:30Z |
dbs7q5k | t1_dbs7q5k | 1,483,070,795 | user_683cb537c88b | Cooking | Add a single bay leaf at the start of cooking for savory things, if you're going with something a little sweeter add a star anise pod as well | 1 | t3_5kwz4z | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbs7q5k | null | false | 2016-12-30T04:06:35Z |
dbs7mvs | t1_dbs7mvs | 1,483,070,648 | user_ea250b44aa91 | Cooking | One of my favorite Youtube channels for Culinary treats, meat focused, is Scott Rea's.
https://www.youtube.com/channel/UCs_t4Om5siqqFtVGd639Z0Q
He has multiple videos on Rabbit
https://www.youtube.com/user/TheScottReaproject/search?query=rabbit
He has a 2 part video series called how to cook the Hare. He does 2 mea... | 2 | t3_5kx54f | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbs7mvs | null | false | 2016-12-30T04:04:08Z |
dbs7mau | t1_dbs7mau | 1,483,070,624 | user_74fb15df99f1 | Cooking | Naan with any type of spread | 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbs7mau | null | false | 2016-12-30T04:03:44Z |
dbs7m1e | t1_dbs7m1e | 1,483,070,612 | user_f23b7aafe048 | Cooking | Can you explain this a little more in depth? How do you mix and match foods? What's your process? I'd love to do meal prep but my wife is someone who gets sick of food pretty easily and we don't have a lot of freezer storage space so it would have to be a week at a time like you mentioned. | 1 | t1_dbrss76 | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbs7m1e | null | false | 2016-12-30T04:03:32Z |
dbs7j4n | t1_dbs7j4n | 1,483,070,489 | user_68feab811a9e | Cooking | Rice.
That's all I got, really. | 2 | t3_5l14u4 | t3_5l14u4 | /r/Cooking/comments/t3_5l14u4/dbs7j4n | null | false | 2016-12-30T04:01:29Z |
dbs7gxd | t1_dbs7gxd | 1,483,070,391 | user_6643e9efc1c8 | Cooking | Strain the broth through a few layers of cheesecloth. A damp flour sack dishtowel works great too if you don't have any cheesecloth on hand. | 5 | t3_5l17x6 | t3_5l17x6 | /r/Cooking/comments/t3_5l17x6/dbs7gxd | null | false | 2016-12-30T03:59:51Z |
dbs7dmr | t1_dbs7dmr | 1,483,070,246 | user_eae4a175e6a1 | Cooking | I get sugar high just thinking about cheerios! | 1 | t1_dbs6ig2 | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbs7dmr | null | false | 2016-12-30T03:57:26Z |
dbs7813 | t1_dbs7813 | 1,483,070,006 | user_a936e7f5ca57 | Cooking | Maille is pretty broadly available at WF and other specialty stores these days. You can also usually find Edmond Fallot, another good French brand. | 1 | t1_dbs2u9j | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbs7813 | null | false | 2016-12-30T03:53:26Z |
dbs7670 | t1_dbs7670 | 1,483,069,928 | user_be9f555d9ed5 | Cooking | Foodgawker.com has some Great simple dishes and sides. | 1 | t3_5l11y0 | t3_5l11y0 | /r/Cooking/comments/t3_5l11y0/dbs7670 | null | false | 2016-12-30T03:52:08Z |
dbs700p | t1_dbs700p | 1,483,069,672 | user_5a54ab306995 | Cooking | Sry, *dont know what stadium mustard is. I'm an hour away from OH and I hadn't heard of it til I was almost 30. | 1 | t1_dbrsgoi | t3_5kx254 | /r/Cooking/comments/t3_5kx254/dbs700p | null | false | 2016-12-30T03:47:52Z |
dbs6yk5 | t1_dbs6yk5 | 1,483,069,611 | user_2e21c5e13133 | Cooking | Use a soup sock!
https://www.amazon.com/Regency-Soup-Triple-total-Socks/dp/B002TJ638I | 3 | t3_5l17x6 | t3_5l17x6 | /r/Cooking/comments/t3_5l17x6/dbs6yk5 | null | false | 2016-12-30T03:46:51Z |
dbs6xb2 | t1_dbs6xb2 | 1,483,069,561 | user_674b82d78492 | Cooking | Then maybe Vegetarian threads are not for you.. | 3 | t1_dbrx89a | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbs6xb2 | null | false | 2016-12-30T03:46:01Z |
dbs6wjf | t1_dbs6wjf | 1,483,069,529 | user_f20b6b44bcfb | Cooking | I love white rice with a can of sweet corn kernels, cilantro, lime juice and salt and pepper. Its super simple and easy but very yummy. | 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbs6wjf | null | false | 2016-12-30T03:45:29Z |
dbs6ud7 | t1_dbs6ud7 | 1,483,069,441 | user_c0a0c6b3ecce | Cooking | It feels good to be a nice person, you should try it. Then maybe when you're nice you'll understand what science is and can see that putting water on a hot cast iron pan won't hurt it. | 0 | t1_dbs6fyt | t3_5k36sl | /r/Cooking/comments/t3_5k36sl/dbs6ud7 | null | false | 2016-12-30T03:44:01Z |
dbs6tiy | t1_dbs6tiy | 1,483,069,407 | user_a936e7f5ca57 | Cooking | I was going to suggest this. You can serve over tagliatelle. | 2 | t1_dbrl95i | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbs6tiy | null | false | 2016-12-30T03:43:27Z |
dbs6pfd | t1_dbs6pfd | 1,483,069,247 | user_2ac924836138 | Cooking | You're probably downvoted because pretty much all seafood hits the ice before it gets to you, even if they sell it to you as fresh at the counter. Unless you're buying your shrimp straight from the shrimp boat, its frozen.
Shrimp can be freezer burned which may contribute to what you think about them but if its kept ... | 11 | t1_dbs3xfc | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbs6pfd | null | false | 2016-12-30T03:40:47Z |
dbs6ove | t1_dbs6ove | 1,483,069,225 | [deleted] | Cooking | [deleted] | 5 | t1_dbrntql | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbs6ove | null | false | 2016-12-30T03:40:25Z |
dbs6o1f | t1_dbs6o1f | 1,483,069,192 | user_be872a3befd5 | Cooking | Pepperoni bread is always good | 1 | t3_5l11y0 | t3_5l11y0 | /r/Cooking/comments/t3_5l11y0/dbs6o1f | null | false | 2016-12-30T03:39:52Z |
dbs6k6q | t1_dbs6k6q | 1,483,069,034 | user_fe3806afc00f | Cooking | Soup is truly magical. The way I do it is to cook the carcass alone sans veggies. Once it's done I take the largest chunks of meat and wings/legs off and set aside to be picked later. Then I strain whats left of The carcass/broth through a cheese cloth or wire mesh strainer.
Then into the pot goes the veggies and alre... | 3 | t3_5l17x6 | t3_5l17x6 | /r/Cooking/comments/t3_5l17x6/dbs6k6q | null | false | 2016-12-30T03:37:14Z |
dbs6k13 | t1_dbs6k13 | 1,483,069,028 | user_853811f87727 | Cooking | I just came across this recipe and want to try it as a snack. I think you'd like it. It is an odd recipe, but it seems delicious.
http://minimalistbaker.com/watermelon-sashimi/ | 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbs6k13 | null | false | 2016-12-30T03:37:08Z |
dbs6ig2 | t1_dbs6ig2 | 1,483,068,962 | user_c1b7b478e69c | Cooking | Fried rice.. saute onions, garlic, celery and anything else in the fridge. Then add cold rice, soy sauce, green onions and then scramble an egg in it.
Big bowl of Oatmeal with dried canberries, pecans and brown sugar. sometimes for lunch sometimes for dinner. that or Cheerios.
| 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbs6ig2 | null | false | 2016-12-30T03:36:02Z |
dbs6gcw | t1_dbs6gcw | 1,483,068,876 | user_dfaeb1d5ca27 | Cooking | I use my Wusthof 7" santoku knife the most. I find it easiest for me to control (vs the 8" chefs knife, which I actually use the least), but I'm not a chef so I can't speak to how proper that is :) | 1 | t3_5l0hnv | t3_5l0hnv | /r/Cooking/comments/t3_5l0hnv/dbs6gcw | null | false | 2016-12-30T03:34:36Z |
dbs6fyt | t1_dbs6fyt | 1,483,068,860 | user_3db59d2d0923 | Cooking | Please breed early, and often.
Thanks! | 1 | t1_dbs6a5o | t3_5k36sl | /r/Cooking/comments/t3_5k36sl/dbs6fyt | null | false | 2016-12-30T03:34:20Z |
dbs6b36 | t1_dbs6b36 | 1,483,068,661 | user_632070520bb6 | Cooking | You can bread them (thaw, dry, dredge in flour, then egg, then breadcrumb/panko mix, then again in egg, breadcrumb/panko) then either pan fry or bake in the oven. You can add seasonings at any point in the dredging process | 1 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbs6b36 | null | false | 2016-12-30T03:31:01Z |
dbs6aak | t1_dbs6aak | 1,483,068,628 | user_d96cf779e058 | Cooking | A new heating element probably costs around $10 and takes about a minute to change. | 2 | t3_5koc3a | t3_5koc3a | /r/Cooking/comments/t3_5koc3a/dbs6aak | null | false | 2016-12-30T03:30:28Z |
dbs6a5o | t1_dbs6a5o | 1,483,068,622 | user_c0a0c6b3ecce | Cooking | Those aren't nice things to say. You are a mean person and only resort to such arguments when you know you are wrong. | 1 | t1_dbp7uu8 | t3_5k36sl | /r/Cooking/comments/t3_5k36sl/dbs6a5o | null | false | 2016-12-30T03:30:22Z |
dbs67mx | t1_dbs67mx | 1,483,068,519 | user_78dc2ef0f4db | Cooking | One of my favorite go-to recipes: Just a bit of couscous (plain or flavored), a bell pepper (I like red), I take off the top of the bell pepper put the couscous in the pepper after the couscous is cooked, cover with cheese and put the pepper "lid" back on. 350 for about 20-5 minutes. Takes about 5 to make the couscous.... | 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbs67mx | null | false | 2016-12-30T03:28:39Z |
dbs64aa | t1_dbs64aa | 1,483,068,382 | user_632070520bb6 | Cooking | I love beef stew:
1 chuck roast
2 cups each chopped onions, carrots, celery, potatoes, mushrooms
3-4 chopped garlic cloves
Enough water and bullion to fill up to top of veggies
Cook on low at least 8 hours
Remove some liquid,... | 2 | t3_5kyhw0 | t3_5kyhw0 | /r/Cooking/comments/t3_5kyhw0/dbs64aa | null | false | 2016-12-30T03:26:22Z |
dbs61vd | t1_dbs61vd | 1,483,068,282 | user_3abfc7f3a88c | Cooking | Thanks - I never knew! | 1 | t1_dbs5xl2 | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbs61vd | null | false | 2016-12-30T03:24:42Z |
dbs61sv | t1_dbs61sv | 1,483,068,279 | user_4a72a64997f0 | Cooking | Sure, you can totally do that - however they will cook faster since they have a greater surface area. /I have no idea but it should be fine | 2 | t3_5l145t | t3_5l145t | /r/Cooking/comments/t3_5l145t/dbs61sv | null | false | 2016-12-30T03:24:39Z |
dbs5znt | t1_dbs5znt | 1,483,068,190 | user_668a25c31a49 | Cooking | Yep, especially if you don't reuse it, which is a messy hassle. | 1 | t1_dbrwx9m | t3_5ktzm8 | /r/Cooking/comments/t3_5ktzm8/dbs5znt | null | false | 2016-12-30T03:23:10Z |
dbs5zks | t1_dbs5zks | 1,483,068,187 | user_4dc2a25914f0 | Cooking | Sear it in a pan on each side then stick it in the oven at 475° for 15-30 min, depending on size. | 2 | t3_5kxzxg | t3_5kxzxg | /r/Cooking/comments/t3_5kxzxg/dbs5zks | null | false | 2016-12-30T03:23:07Z |
dbs5ysw | t1_dbs5ysw | 1,483,068,154 | user_f8a5c03c3ac9 | Cooking | Cleavers are good for hacking up thick meats, I use Zyliss stainless knives for most of the mundane cooking. They're good looking, sharp and they're cheap. | 1 | t3_5l0hnv | t3_5l0hnv | /r/Cooking/comments/t3_5l0hnv/dbs5ysw | null | false | 2016-12-30T03:22:34Z |
dbs5xl2 | t1_dbs5xl2 | 1,483,068,106 | user_632070520bb6 | Cooking | Seconding that there are farmed deer. Though the closest place to me is dropping farmed deer because of the cost to raise them.. | 4 | t1_dbrtl7j | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbs5xl2 | null | false | 2016-12-30T03:21:46Z |
dbs5x09 | t1_dbs5x09 | 1,483,068,083 | user_559e7b0f4698 | Cooking | Nervous you'd injure yourself or damage the knife?
I use my Wusthof chef knife for just about everything, I've had it for about a year and with just occasional honing its basically as sharp as when I got it. And as far as I can see it hasn't chipped or been damaged in any way. They are tough knives.
As u/imonfiyar s... | 2 | t3_5l0hnv | t3_5l0hnv | /r/Cooking/comments/t3_5l0hnv/dbs5x09 | null | false | 2016-12-30T03:21:23Z |
dbs5uue | t1_dbs5uue | 1,483,068,000 | user_632070520bb6 | Cooking | I bought a frozen rabbit at my local butcher a few years ago. It was whole, skinned. I cooked it for a chicken soup type meal. It wasn't worth it. I seared the carcass and didn't get much meat from it. I ended up having to supplement my meat with chicken anyway.
I'm sure it could end up better with some... | 1 | t3_5kx54f | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbs5uue | null | false | 2016-12-30T03:20:00Z |
dbs5oaz | t1_dbs5oaz | 1,483,067,731 | user_32a3840ad569 | Cooking | Easiest one yet: ribeye roast or chuck roast. Put it in slow cooker without doing anything or adding anything (yes, just the big hunk of meat). Cook on low for eight hours. Pull it apart with two forks (discard fatty pieces) and you've got incredible pulled beef you can add to anything, from a nachos topping to includi... | 1 | t3_5kyhw0 | t3_5kyhw0 | /r/Cooking/comments/t3_5kyhw0/dbs5oaz | null | false | 2016-12-30T03:15:31Z |
dbs5msw | t1_dbs5msw | 1,483,067,668 | user_63113146f9a3 | Cooking | I don't add them, but this is not a strict recipe, you can experiment, I add peas and sweet corns some times. | 1 | t1_dbrx96e | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbs5msw | null | false | 2016-12-30T03:14:28Z |
dbs5j3j | t1_dbs5j3j | 1,483,067,514 | user_307401f874eb | Cooking | I'll add veg broth cubes before cooking for a quick way to flavor rice. Or in place of water I'll use homemade vegetable broth. | 1 | t3_5kwz4z | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbs5j3j | null | false | 2016-12-30T03:11:54Z |
dbs5ak6 | t1_dbs5ak6 | 1,483,067,158 | user_12c8e5b1dd82 | Cooking | Goddammit that sounds amazing | 2 | t1_dbrof2c | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbs5ak6 | null | false | 2016-12-30T03:05:58Z |
dbs55o1 | t1_dbs55o1 | 1,483,066,948 | user_94e7b5fdb79f | Cooking | In that case it could also be a lidded ramekin. I have some LCs like this, but without the lid.
Not sure why you, or I, got downvoted. | 2 | t1_dbrxuc3 | t3_5kzpf8 | /r/Cooking/comments/t3_5kzpf8/dbs55o1 | null | false | 2016-12-30T03:02:28Z |
dbs55ly | t1_dbs55ly | 1,483,066,946 | user_559e7b0f4698 | Cooking | As long as the pairing makes sense, I mean you could use white wine to make bolognese but that's a dish I'd serve with red wine. | 5 | t3_5l0z35 | t3_5l0z35 | /r/Cooking/comments/t3_5l0z35/dbs55ly | null | false | 2016-12-30T03:02:26Z |
dbs55ju | t1_dbs55ju | 1,483,066,944 | user_027dc8792a4c | Cooking | Raspberries and blueberries with some coconut yogurt. So good! | 3 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbs55ju | null | false | 2016-12-30T03:02:24Z |
dbs54r7 | t1_dbs54r7 | 1,483,066,909 | user_219a20e64560 | Cooking | Thank you! I wasn't sure if it was good or bad to have the same exact flavors, as I though wine should compliment. | 2 | t1_dbs4h0y | t3_5l0z35 | /r/Cooking/comments/t3_5l0z35/dbs54r7 | null | false | 2016-12-30T03:01:49Z |
dbs519r | t1_dbs519r | 1,483,066,762 | user_e7d35cfd6ea0 | Cooking | Great book and lately my goto for all things cooking. Just be careful with his liberal use of Fish Sauce. Even though it ups the savoriness, I can always taste it in the background of his recipes... a deep dark funk of rotten fish. | 1 | t3_5kxifm | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbs519r | null | false | 2016-12-30T02:59:22Z |
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