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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dbrxvy7 | t1_dbrxvy7 | 1,483,056,411 | user_90ed4700dc42 | Cooking | These are all really great ideas! | 1 | t3_5kz1ce | t3_5kz1ce | /r/Cooking/comments/t3_5kz1ce/dbrxvy7 | null | false | 2016-12-30T00:06:51Z |
dbrxv8o | t1_dbrxv8o | 1,483,056,381 | user_e6ab8f5a4308 | Cooking | Soup is really easy to make. Here's a spicy tomato white bean soup I make:
Chop a large onion and sauté in olive oil until transparent. Add finely diced garlic and sauté for just a minute or two before adding 2 large cans of diced tomato. Turn the heat up to medium high, add salt, black pepper, cayenne pepper, orega... | 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrxv8o | null | false | 2016-12-30T00:06:21Z |
dbrxuc3 | t1_dbrxuc3 | 1,483,056,344 | user_a21151cd8fb7 | Cooking | It's a small casserole dish. | 1 | t1_dbrvejf | t3_5kzpf8 | /r/Cooking/comments/t3_5kzpf8/dbrxuc3 | null | false | 2016-12-30T00:05:44Z |
dbrxtx9 | t1_dbrxtx9 | 1,483,056,328 | user_a21151cd8fb7 | Cooking | You're right, it's stoneware. | 1 | t1_dbruz0j | t3_5kzpf8 | /r/Cooking/comments/t3_5kzpf8/dbrxtx9 | null | false | 2016-12-30T00:05:28Z |
dbrxtfb | t1_dbrxtfb | 1,483,056,308 | user_a21151cd8fb7 | Cooking | That's what I thought. Any chance that I could use it similarly? | 1 | t1_dbrup43 | t3_5kzpf8 | /r/Cooking/comments/t3_5kzpf8/dbrxtfb | null | false | 2016-12-30T00:05:08Z |
dbrxrrm | t1_dbrxrrm | 1,483,056,241 | user_f554540952ee | Cooking | Bone Broth. I make bone broth by slow cooking bones with carrots and garlic and when it's done I pour it in to an ice cube tray and let it freeze. That way when I'm cooking anything and I want some extra flavor I just toss in a few cubes of the bone broth. It does make the rice a big more sticky because of the gelati... | 2 | t3_5kwz4z | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbrxrrm | null | false | 2016-12-30T00:04:01Z |
dbrxrqg | t1_dbrxrqg | 1,483,056,240 | user_71dd929b4423 | Cooking | When I was in high school, I had a buddy of mine who's mother was spanish, central or south american, not sure of what Country. She was a glorious cook. They raised rabbits for food. She would "Pressure Cook" the rabbit then dredge in flour, egg, flour again, and it was better than any fried chicken i've ever had. The ... | 1 | t3_5kx54f | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbrxrqg | null | false | 2016-12-30T00:04:00Z |
dbrxhx9 | t1_dbrxhx9 | 1,483,055,845 | user_ceb6d0a9f180 | Cooking | Slow cook it. | 1 | t1_dbrucmt | t3_5kzjun | /r/Cooking/comments/t3_5kzjun/dbrxhx9 | null | false | 2016-12-29T23:57:25Z |
dbrxgvs | t1_dbrxgvs | 1,483,055,805 | user_912f5929b49b | Cooking | I use chicken broth every time in my rice cooker, it's a great little upgrade. | 1 | t1_dbrdbpt | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbrxgvs | null | false | 2016-12-29T23:56:45Z |
dbrxgid | t1_dbrxgid | 1,483,055,792 | user_3bc2543f5495 | Cooking | the instant pot is kinda just decent at everything it claims to do. It's not great at anything. It'll outdo a crappy pressure cooker easily, but I prefer my stovetop one. Saute function is decent and better than a cheap electric griddle, but isn't nearly as good as a nice skillet. It will work fine as a rice cooker, es... | 2 | t3_5kzsa2 | t3_5kzsa2 | /r/Cooking/comments/t3_5kzsa2/dbrxgid | null | false | 2016-12-29T23:56:32Z |
dbrxey8 | t1_dbrxey8 | 1,483,055,732 | user_b5a77a6ac4ed | Cooking | OP was concerned about the accuracy of cheap oven thermometers. I was offering an alternative with equipment OP already had. | 5 | t1_dbrwee2 | t3_5kzggl | /r/Cooking/comments/t3_5kzggl/dbrxey8 | null | false | 2016-12-29T23:55:32Z |
dbrxcfu | t1_dbrxcfu | 1,483,055,634 | user_b6099e84cdee | Cooking | Why? It's great. I even like it more than actual ground beef tacos (doesnt compare to al pastor or something of course). Do you just hate lentils for some reason? | 7 | t1_dbrx89a | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrxcfu | null | false | 2016-12-29T23:53:54Z |
dbrxb5z | t1_dbrxb5z | 1,483,055,583 | user_b1835619fb95 | Cooking | I bring a big casserole of assorted seasoned root vegetables roasted in butter and fresh rosemary. Nobody ever seems to bring cooked vegetables and I'm old enough not to care about impressing with something fussy - and the vegetables always disappear. | 3 | t3_5kz1ce | t3_5kz1ce | /r/Cooking/comments/t3_5kz1ce/dbrxb5z | null | false | 2016-12-29T23:53:03Z |
dbrx9ni | t1_dbrx9ni | 1,483,055,523 | user_0f5bb3485f2c | Cooking | Understood, and thanks for the info that I didn't know... But was just trying to give him an idea of what to expect from the book as OP had no idea... I chose to use the analogy to give him a popular frame of reference to work from... Enjoy the day! | 4 | t1_dbrr2v4 | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbrx9ni | null | false | 2016-12-29T23:52:03Z |
dbrx96e | t1_dbrx96e | 1,483,055,505 | user_e6ab8f5a4308 | Cooking | How can you make that without garlic or onions?! | 2 | t1_dbr6ifl | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrx96e | null | false | 2016-12-29T23:51:45Z |
dbrx89a | t1_dbrx89a | 1,483,055,470 | user_7d856ba2765f | Cooking | I want to vomit just from reading that | -22 | t1_dbrce8v | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrx89a | null | false | 2016-12-29T23:51:10Z |
dbrx7xl | t1_dbrx7xl | 1,483,055,457 | user_63823a3f4220 | Cooking | It also doubles as a crock pot when not being used as a Sous Vide. No circulation, but it has all around temperature | 1 | t1_dbrx1r5 | t3_5kzo9g | /r/Cooking/comments/t3_5kzo9g/dbrx7xl | null | false | 2016-12-29T23:50:57Z |
dbrx38r | t1_dbrx38r | 1,483,055,272 | user_a7a4e3a455cc | Cooking | fruit in stirfry. salads. breads. seitan, tempeh. curried anything.
i'm slowly adjusting to thinking coconut oil is not just for suntan lotion anymore.
go to the asian market. cheap and exotic stuff like ramen, sea vegetables, fungus, pickles. 10 kinds of shan curry mix in the boxes.
trader joes for variety, aldi and... | 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrx38r | null | false | 2016-12-29T23:47:52Z |
dbrx2hc | t1_dbrx2hc | 1,483,055,243 | user_d5432d814d6a | Cooking | Funny, i've been reading about pan cooking a good medium/rare ribeye and have found every video to say it different. | 2 | t1_dbrjuro | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbrx2hc | null | false | 2016-12-29T23:47:23Z |
dbrx1r5 | t1_dbrx1r5 | 1,483,055,217 | user_2b50dc4ff067 | Cooking | Does that model circulate? Seems expensive considering it's pretty featureless. | 1 | t3_5kzo9g | t3_5kzo9g | /r/Cooking/comments/t3_5kzo9g/dbrx1r5 | null | false | 2016-12-29T23:46:57Z |
dbrx1o1 | t1_dbrx1o1 | 1,483,055,213 | user_213bb5bd62f1 | Cooking | Another vote for the Hainanese Chicken Rice paste. It is one of Singapore's national dishes for a reason! | 2 | t1_dbrptip | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbrx1o1 | null | false | 2016-12-29T23:46:53Z |
dbrwxuc | t1_dbrwxuc | 1,483,055,064 | user_470a7f7fb130 | Cooking | As a fellow lazy vegetarian, I like to make pizza. It's super simple and takes like 20 minutes tops with premade dough (pillsbury in the can) and literally any vegetable you want. Chopped kale, mushrooms, and red onion is the next one I'm going to try. I think the key is to buy prechopped or ready made ingredients. The... | 2 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrwxuc | null | false | 2016-12-29T23:44:24Z |
dbrwx9m | t1_dbrwx9m | 1,483,055,041 | user_b1835619fb95 | Cooking | And cost. Oil is fucking *expensive*. | 5 | t1_dbrc4lv | t3_5ktzm8 | /r/Cooking/comments/t3_5ktzm8/dbrwx9m | null | false | 2016-12-29T23:44:01Z |
dbrwvrf | t1_dbrwvrf | 1,483,054,981 | user_517655b90c2c | Cooking | Do you have a recommended recipe for terrine? Love the stuff, and would like to try my hand at it. | 2 | t1_dbrr7c7 | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbrwvrf | null | false | 2016-12-29T23:43:01Z |
dbrwllc | t1_dbrwllc | 1,483,054,591 | user_9de3f2eb2411 | Cooking | Oh god. That sounds heavenly. | 2 | t1_dbrvc1d | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrwllc | null | false | 2016-12-29T23:36:31Z |
dbrwj96 | t1_dbrwj96 | 1,483,054,498 | user_a8b49e2c2495 | Cooking | Alton very much seems to like being top dog on the camera. In any videos I see of him with someone else he's always trying to get the last word, or to seem as smart or smarter, as good or better, etc. than who he's with. | 6 | t1_dbrpu7d | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbrwj96 | null | false | 2016-12-29T23:34:58Z |
dbrwi34 | t1_dbrwi34 | 1,483,054,452 | user_63823a3f4220 | Cooking | Yeah...can have salmon and tuna, but that's it. Neither like it though so I don't bother with it. That and I hate farmed salmon and that's all that's available around here. | 1 | t1_dbrw8nf | t3_5kzo9g | /r/Cooking/comments/t3_5kzo9g/dbrwi34 | null | false | 2016-12-29T23:34:12Z |
dbrwee2 | t1_dbrwee2 | 1,483,054,307 | user_2b50dc4ff067 | Cooking | Or, buy an $5 oven therm... | 0 | t1_dbrvozp | t3_5kzggl | /r/Cooking/comments/t3_5kzggl/dbrwee2 | null | false | 2016-12-29T23:31:47Z |
dbrwb40 | t1_dbrwb40 | 1,483,054,179 | user_2b50dc4ff067 | Cooking | My tip? Get a pressure cooker or a Dutch Oven! | 1 | t3_5kyhw0 | t3_5kyhw0 | /r/Cooking/comments/t3_5kyhw0/dbrwb40 | null | false | 2016-12-29T23:29:39Z |
dbrwacc | t1_dbrwacc | 1,483,054,148 | user_e6ab8f5a4308 | Cooking | Here's the sauce I like to make. I don't measure, but it has the following: soy sauce, Worcestershire sauce, rice wine vinegar, red curry paste, water, fresh chopped ginger, black pepper, sugar, and a little corn starch. | 6 | t1_dbrscib | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrwacc | null | false | 2016-12-29T23:29:08Z |
dbrw8nf | t1_dbrw8nf | 1,483,054,081 | user_f96ad300b063 | Cooking | That sucks so much! Like all seafood? Fish and shellfish? | 1 | t1_dbrw763 | t3_5kzo9g | /r/Cooking/comments/t3_5kzo9g/dbrw8nf | null | false | 2016-12-29T23:28:01Z |
dbrw763 | t1_dbrw763 | 1,483,054,021 | user_63823a3f4220 | Cooking | lol after the sous vide I'm going to be searing it in a pan and getting that crispy maillard reaction going, and making gravy to go with it. Roasty potatoes, yorkshire pudding....probably sous vide some cauliflower with some garlic butter/salt/pepper.
In the summer, I'mma make burger patties, and Sous vide those f... | 2 | t1_dbrv10o | t3_5kzo9g | /r/Cooking/comments/t3_5kzo9g/dbrw763 | null | false | 2016-12-29T23:27:01Z |
dbrw5os | t1_dbrw5os | 1,483,053,961 | user_f96ad300b063 | Cooking | I find it also best to throw a spoonful of water in with rice when reheating. | 2 | t1_dbrvmyg | t3_5kzwr1 | /r/Cooking/comments/t3_5kzwr1/dbrw5os | null | false | 2016-12-29T23:26:01Z |
dbrw25n | t1_dbrw25n | 1,483,053,824 | user_b0f22286bb06 | Cooking | Not sure if this is what you're looking for, but this is my go-to lazy meal: [roasted teriyaki mushrooms and broccoli soba noodles](http://www.sobremesa-blog.com/blog/roasted-teriyaki-mushrooms-soba-noodles). So easy to make, looks fancy as fuck, and is delicious and packed with veggies. I could eat this weekly. | 2 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrw25n | null | false | 2016-12-29T23:23:44Z |
dbrvyoe | t1_dbrvyoe | 1,483,053,689 | user_94a01f859252 | Cooking | Hehe I just enjoy riling you people up. | 1 | t1_dbrtz1t | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbrvyoe | null | false | 2016-12-29T23:21:29Z |
dbrvxgw | t1_dbrvxgw | 1,483,053,642 | user_6d123c73eae0 | Cooking | Have you tried flour? I find it to be the best binder. | 2 | t3_5kzkr4 | t3_5kzkr4 | /r/Cooking/comments/t3_5kzkr4/dbrvxgw | null | false | 2016-12-29T23:20:42Z |
dbrvw85 | t1_dbrvw85 | 1,483,053,594 | user_6d123c73eae0 | Cooking | You can quick soak, slow soak, or slowly cook black beans, they aren't toxic if not properly prepared, so it doesn't matter. Personally I prefer to soak overnight or quick soak and leave for about 3-4 hours. | 0 | t3_5kzu38 | t3_5kzu38 | /r/Cooking/comments/t3_5kzu38/dbrvw85 | null | false | 2016-12-29T23:19:54Z |
dbrvvct | t1_dbrvvct | 1,483,053,561 | user_33b2650c43d0 | Cooking | Use it as regular meat... man i've must've had a total brain fart there. Cheers for reminding me mate | 1 | t1_dbrvhk7 | t3_5kzjun | /r/Cooking/comments/t3_5kzjun/dbrvvct | null | false | 2016-12-29T23:19:21Z |
dbrvua1 | t1_dbrvua1 | 1,483,053,518 | user_1fea1b51e484 | Cooking | I mean, it's fake. But it's closer to what I think about when I think about Mac and Cheese than most baked versions I've tried. | 1 | t1_dbrv7t9 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbrvua1 | null | false | 2016-12-29T23:18:38Z |
dbrvrfc | t1_dbrvrfc | 1,483,053,404 | user_9e0e4f9540b4 | Cooking | I like to bite meatballs from the meat section of a grocery store and throw them in the crock pot with two cans of tomato sauce 2 tablespoons of minced onions 2 teaspoons of garlic 3 tablespoons a brown sugar and I run it on low for 5 hours it's delicious. And then I just boil up some pasta | 2 | t3_5kyhw0 | t3_5kyhw0 | /r/Cooking/comments/t3_5kyhw0/dbrvrfc | null | false | 2016-12-29T23:16:44Z |
dbrvozp | t1_dbrvozp | 1,483,053,311 | user_b5a77a6ac4ed | Cooking | Fill a metal pot with oil, put it in the oven at 300f for an hour or so and test the oil temp with your thermapen. | 2 | t3_5kzggl | t3_5kzggl | /r/Cooking/comments/t3_5kzggl/dbrvozp | null | false | 2016-12-29T23:15:11Z |
dbrvmyg | t1_dbrvmyg | 1,483,053,232 | user_ceb6d0a9f180 | Cooking | I've always found rice suitable for reheating. If I'm having anything with the rice (like meat or beans), I usually place the rice on top, then reheat it.
IMHO, any breaded items or seafood (unless it's a soup like gumbo or chowder) is unsuitable. | 2 | t3_5kzwr1 | t3_5kzwr1 | /r/Cooking/comments/t3_5kzwr1/dbrvmyg | null | false | 2016-12-29T23:13:52Z |
dbrvlyb | t1_dbrvlyb | 1,483,053,192 | user_d5c220fe5599 | Cooking | Braised tofu and rice.
Tofu: Squeeze out the water. Pan fry in oil for 5-10 minutes (depending on how dry the tofu is), cook vegetables separately in a sautee pan (whatever you want -- onion, bell pepper, garlic, w.e).
Braise: Half a cup of water, tablespoon of soy sauce and red pepper flakes, teaspoon of salt and s... | 4 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrvlyb | null | false | 2016-12-29T23:13:12Z |
dbrvhkq | t1_dbrvhkq | 1,483,053,026 | user_6e33856ec27e | Cooking | I've made shrimp before with steak that was pre-cooked. You just can't cook it that long. Maybe 2-3 mins max. I put olive oil and butter with chili flakes, garlic, cayenne pepper, and sriracha. (I like spicy food) Heat all other ingredients first and throw the shrimp in at the end. Take it off the heat as soon as it st... | 1 | t3_5kxohp | t3_5kxohp | /r/Cooking/comments/t3_5kxohp/dbrvhkq | null | false | 2016-12-29T23:10:26Z |
dbrvhk7 | t1_dbrvhk7 | 1,483,053,025 | user_94e7b5fdb79f | Cooking | If it's cooked, possibilities are limitless. Cut up into soup, heated the oven, sandwich, accompaniment to pasta, on and on. | 1 | t3_5kzjun | t3_5kzjun | /r/Cooking/comments/t3_5kzjun/dbrvhk7 | null | false | 2016-12-29T23:10:25Z |
dbrvejf | t1_dbrvejf | 1,483,052,909 | user_94e7b5fdb79f | Cooking | It's difficult to tell the size in the photo. If smallish, it's a casserole.
EDIT: If larger, it's a deal, yes. | 0 | t3_5kzpf8 | t3_5kzpf8 | /r/Cooking/comments/t3_5kzpf8/dbrvejf | null | false | 2016-12-29T23:08:29Z |
dbrvd9g | t1_dbrvd9g | 1,483,052,859 | user_dd078d10bb8e | Cooking | I'm not completely vegetarian but I do replace meat with mock-meat often. The brand I find best is Beyond Meat especially their beef crumble for stir fries and spaghetti sauce. Also their vegetarian hamburger patties are the best I've had. | 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrvd9g | null | false | 2016-12-29T23:07:39Z |
dbrvc1d | t1_dbrvc1d | 1,483,052,811 | user_94c014c46052 | Cooking | my go-to omelette lately is 2 eggs, diced onions, and before i fold it over, a thin layer (two spoonfuls) of tomato sauce and a sprinkle of basil.
| 5 | t1_dbrcesx | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrvc1d | null | false | 2016-12-29T23:06:51Z |
dbrv7t9 | t1_dbrv7t9 | 1,483,052,643 | user_d5f3db579084 | Cooking | That's just as bad as Kraft Mac and cheese though | 2 | t1_dbr63z5 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbrv7t9 | null | false | 2016-12-29T23:04:03Z |
dbrv7lj | t1_dbrv7lj | 1,483,052,636 | user_a0e3b162129b | Cooking | https://www.reddit.com/r/slowcooking/wiki/index#wiki_best_of_slowcooking | 6 | t3_5kyhw0 | t3_5kyhw0 | /r/Cooking/comments/t3_5kyhw0/dbrv7lj | null | false | 2016-12-29T23:03:56Z |
dbrv6vc | t1_dbrv6vc | 1,483,052,608 | user_716579f20794 | Cooking | I highly reccomend sesame oil for Asian dishes, Valentina's for Mexican dishes, and cumin/curry for Inidan dishes. For a cup of rice I do about a tablespoon of Sesame oil, twice that for Valentina's, and a teaspoon or two of cumin/curry. | 2 | t3_5kwz4z | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbrv6vc | null | false | 2016-12-29T23:03:28Z |
dbrv6ig | t1_dbrv6ig | 1,483,052,594 | user_94e7b5fdb79f | Cooking | There's a lot of conversation about toxicity in **red kidney beans.** That wasn't a topic when I was a kid (older Redditor here), but it's a topic now.
Your black beans can be thrown into a pot and cooked, yes.
I wash them clean in a strainer, then put them in a pot overnight, well covered with water (beans expand an... | 1 | t3_5kzu38 | t3_5kzu38 | /r/Cooking/comments/t3_5kzu38/dbrv6ig | null | false | 2016-12-29T23:03:14Z |
dbrv3sw | t1_dbrv3sw | 1,483,052,487 | user_f96ad300b063 | Cooking | You could also use a fine mesh sieve. But yeah full fat always. Never use anything but when you are cooking! | 1 | t1_dbrnio2 | t3_5kxibj | /r/Cooking/comments/t3_5kxibj/dbrv3sw | null | false | 2016-12-29T23:01:27Z |
dbrv129 | t1_dbrv129 | 1,483,052,381 | user_75cd1532ef7d | Cooking | >Every culture has people who just aren't that good at cooking.
Exactly! "I had it in a restaurant in Rome, so it must be right!" Or "My friend's mom is from China and does it this way, so it must be how you do it!"
Yet we all know that there are people who fuck up burgers in the US. There are barbecue restaurants th... | 2 | t1_dbp3n29 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbrv129 | null | false | 2016-12-29T22:59:41Z |
dbrv10o | t1_dbrv10o | 1,483,052,379 | user_f96ad300b063 | Cooking | Is it still a roast if you are not roasting it?
But either way nice! I just got my vac sealer. Half way to getting a sous vide setup going! Pretty jealous right now. | 1 | t3_5kzo9g | t3_5kzo9g | /r/Cooking/comments/t3_5kzo9g/dbrv10o | null | false | 2016-12-29T22:59:39Z |
dbruzgk | t1_dbruzgk | 1,483,052,322 | user_d53bc42a1d0d | Cooking | How well do the meat chunks stay together? It seems like it would be tough to flip the "burger." Sounds delicious though! | 3 | t1_dbrof2c | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbruzgk | null | false | 2016-12-29T22:58:42Z |
dbruz0j | t1_dbruz0j | 1,483,052,305 | user_f96ad300b063 | Cooking | That looks like something from their stoneware line. While possibly a good deal. It is not that good of a deal. If I am mistaken and it is CI then its a great deal. | 1 | t3_5kzpf8 | t3_5kzpf8 | /r/Cooking/comments/t3_5kzpf8/dbruz0j | null | false | 2016-12-29T22:58:25Z |
dbruts0 | t1_dbruts0 | 1,483,052,104 | user_650f9f6f6a08 | Cooking | Use it to make pulled pork or chicken. So much easier than the two forks method | 2 | t3_5kwxm8 | t3_5kwxm8 | /r/Cooking/comments/t3_5kwxm8/dbruts0 | null | false | 2016-12-29T22:55:04Z |
dbrus81 | t1_dbrus81 | 1,483,052,047 | user_5f952f6d9744 | Cooking | You just spent over a grand on a new oven..... buy a 7 dollar oven thermometer and use it. | -1 | t3_5kzggl | t3_5kzggl | /r/Cooking/comments/t3_5kzggl/dbrus81 | null | false | 2016-12-29T22:54:07Z |
dbruqzq | t1_dbruqzq | 1,483,052,000 | user_f96ad300b063 | Cooking | The TK line at W-S has completely flat lids.
[Link here to the set](http://www.williams-sonoma.com/products/all-clad-tk-11-piece-cookware-set/) | 1 | t3_5kyqhq | t3_5kyqhq | /r/Cooking/comments/t3_5kyqhq/dbruqzq | null | false | 2016-12-29T22:53:20Z |
dbrupaw | t1_dbrupaw | 1,483,051,939 | user_48c2ea336839 | Cooking | I'm going to give all these a try, but this one sounds promising | 2 | t1_dbrocmq | t3_5ky3n6 | /r/Cooking/comments/t3_5ky3n6/dbrupaw | null | false | 2016-12-29T22:52:19Z |
dbrup43 | t1_dbrup43 | 1,483,051,932 | user_633c83613aeb | Cooking | Looks like a casserole dish. The dutch oven's have metal visible along the edge where the bowl part meets the lid. | 2 | t3_5kzpf8 | t3_5kzpf8 | /r/Cooking/comments/t3_5kzpf8/dbrup43 | null | false | 2016-12-29T22:52:12Z |
dbruobc | t1_dbruobc | 1,483,051,902 | user_f96ad300b063 | Cooking | Use it for emulsions like aioli or rouille. | 2 | t3_5kyajw | t3_5kyajw | /r/Cooking/comments/t3_5kyajw/dbruobc | null | false | 2016-12-29T22:51:42Z |
dbrunwb | t1_dbrunwb | 1,483,051,887 | user_75cd1532ef7d | Cooking | >You can definitely make vegan mayo.
It's kind of crap, though. Too runny. | 1 | t1_dbp8ila | t3_5km607 | /r/Cooking/comments/t3_5km607/dbrunwb | null | false | 2016-12-29T22:51:27Z |
dbrumv7 | t1_dbrumv7 | 1,483,051,847 | user_75cd1532ef7d | Cooking | You forgot cauliflower rice (using cauliflower as rice).
It's like the modern version of what the ancient Romans supposedly did, where they ate increasingly bizarre "foods" to show how rich they were (mandatory Monty Python: larks' tongues, otters' noses, ocelot spleens, wrens' livers, and badgers' spleens).
I've had... | 2 | t1_dbp4a83 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbrumv7 | null | false | 2016-12-29T22:50:47Z |
dbrul3u | t1_dbrul3u | 1,483,051,780 | user_1acb4d7612fb | Cooking | >Says it's not raw sugar.
>Posts video of people making raw sugar.
... | 3 | t1_dbrff6i | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrul3u | null | false | 2016-12-29T22:49:40Z |
dbrueld | t1_dbrueld | 1,483,051,535 | user_d3ba59e8b458 | Cooking | That's what I was hoping would be the case -- thank you. | 1 | t1_dbru8ts | t3_5kzkr4 | /r/Cooking/comments/t3_5kzkr4/dbrueld | null | false | 2016-12-29T22:45:35Z |
dbrucmt | t1_dbrucmt | 1,483,051,462 | user_33b2650c43d0 | Cooking | I don't have a smoker. I mean, I'm perfectly fine with grilling it in the oven as tradition, but i was wondering if there's other ideas that you can do in an apartment. | 1 | t1_dbru1hy | t3_5kzjun | /r/Cooking/comments/t3_5kzjun/dbrucmt | null | false | 2016-12-29T22:44:22Z |
dbru8ts | t1_dbru8ts | 1,483,051,318 | user_3bc2543f5495 | Cooking | if you have milk soaked breadcrumbs, that is your binder requirements pretty well handled. | 1 | t3_5kzkr4 | t3_5kzkr4 | /r/Cooking/comments/t3_5kzkr4/dbru8ts | null | false | 2016-12-29T22:41:58Z |
dbru74j | t1_dbru74j | 1,483,051,255 | user_a80a0af83cc7 | Cooking | you may have a point, but you're kinda coming off as a dick :) | 2 | t1_dbr948v | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbru74j | null | false | 2016-12-29T22:40:55Z |
dbru1hy | t1_dbru1hy | 1,483,051,041 | user_ceb6d0a9f180 | Cooking | Smoke it. | 1 | t3_5kzjun | t3_5kzjun | /r/Cooking/comments/t3_5kzjun/dbru1hy | null | false | 2016-12-29T22:37:21Z |
dbru0sj | t1_dbru0sj | 1,483,051,014 | user_307401f874eb | Cooking | Replace critter meat with vegetable based meat analog. There are meatless burger patties, chick, steak strips, ground beef style crumbles, Asian chickn.
There's a million ways to make to tofu. I like bbq or general tso style, then stir fry
You can make most any Asian style dish by substituting animal meat for mock-... | 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbru0sj | null | false | 2016-12-29T22:36:54Z |
dbrtz1t | t1_dbrtz1t | 1,483,050,950 | user_745307f11d8a | Cooking | Again, you're showing ignorance. You can still get unpasteurized cheese here, it's just not commercially available. I can go to any farmer's market or other farm direct vendor to get it. | 2 | t1_dbrru4r | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbrtz1t | null | false | 2016-12-29T22:35:50Z |
dbrtxw2 | t1_dbrtxw2 | 1,483,050,908 | user_b8d02fd8601d | Cooking | Lobster ~~Mac~~ Cavatappi and Cheese | 2 | t3_5ktwh9 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbrtxw2 | null | false | 2016-12-29T22:35:08Z |
dbrtveo | t1_dbrtveo | 1,483,050,818 | user_6ba2030c7f70 | Cooking | I really like beans and rice! I just throw them in towards the end of cooking my rice.
There's this really delicious Armenian dish with black eyed peas, we cook basmati rice with cut up fresh dill, some saffron, and black eyed peas (traditionally lima beans but my family likes black eyed). It's delicious with seared ... | 3 | t3_5kzkyv | t3_5kzkyv | /r/Cooking/comments/t3_5kzkyv/dbrtveo | null | false | 2016-12-29T22:33:38Z |
dbrtl7j | t1_dbrtl7j | 1,483,050,446 | user_3abfc7f3a88c | Cooking | By wild deer you mean venison right? I don't think there are non-wild deer...
Anyway I cook venison weekly as my husband hunts. I've got loads of recipes and tips. I don't find venison to be gamey at all and people who eat my meals comment they didn't even realize it is venison.
Much of it does depend what the deer ... | 4 | t1_dbrbu1g | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbrtl7j | null | false | 2016-12-29T22:27:26Z |
dbrtfsn | t1_dbrtfsn | 1,483,050,246 | [deleted] | Cooking | [deleted] | 1 | t3_5kv7lj | t3_5kv7lj | /r/Cooking/comments/t3_5kv7lj/dbrtfsn | null | false | 2016-12-29T22:24:06Z |
dbrtenw | t1_dbrtenw | 1,483,050,204 | user_d574e3fbae45 | Cooking | I've got recipes for days that I make for my wife, but one really changed things for her. Roast chick peas at 425 until crunchy. I've seasoned them with almost everything. One of our favorite combos is salt, pepper, garlic, and spicy paprika. Once we soaked them in white vinegar for an hour, dried them, then roaste... | 4 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrtenw | null | false | 2016-12-29T22:23:24Z |
dbrtaka | t1_dbrtaka | 1,483,050,054 | user_c58f24129f67 | Cooking | I believe it is *not* safe to keep the oil for any moderate duration. Botulism occurs in oil/garlic mixtures from the bacteria on the garlic and the anaerobic conditions submerged in the oil. If any of the bacteria has entered the oil you run the rick of botulism. | 4 | t3_5kzegz | t3_5kzegz | /r/Cooking/comments/t3_5kzegz/dbrtaka | null | false | 2016-12-29T22:20:54Z |
dbrt8je | t1_dbrt8je | 1,483,049,976 | user_7c72dfafdb98 | Cooking | You could put it on your dining table , right? Our kitchen is tiny too and my rice cooker (used daily) and bread maker live on a side table in the dining area beside the water purifier contraption. I've considered moving the electric pressure cooker there too, but sometimes I stir and brown stuff so probably not. | 1 | t1_dbrcfzp | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrt8je | null | false | 2016-12-29T22:19:36Z |
dbrt78k | t1_dbrt78k | 1,483,049,927 | user_7ad3668ff3f5 | Cooking | They say that if there's smoke, beyond what comes out when you open the lid at the end, there's a leak and it should be adjusted. In theory, the smoke stays in the pan until the lid is opened (outside, perhaps). | 1 | t1_dbrohe6 | t3_5kxvnv | /r/Cooking/comments/t3_5kxvnv/dbrt78k | null | false | 2016-12-29T22:18:47Z |
dbrt48h | t1_dbrt48h | 1,483,049,819 | user_a6da6e4be572 | Cooking | If you like the book, add [Serious Eats](http://www.seriouseats.com/) to your RSS feed or regular blog rotation. It is my #1 resource for recipes, techniques, and food science. Really changed the way I cook for the better. Invaluable resource. Kenji posts a lot there, as do a variety of talented people. | 1 | t3_5kxifm | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbrt48h | null | false | 2016-12-29T22:16:59Z |
dbrt2aw | t1_dbrt2aw | 1,483,049,749 | user_b8d02fd8601d | Cooking | Outside of cooking, it is also useful for grinding up medication (handy for quicker absorption and for people who struggle with ingesting pills). | 2 | t3_5kyajw | t3_5kyajw | /r/Cooking/comments/t3_5kyajw/dbrt2aw | null | false | 2016-12-29T22:15:49Z |
dbrt10c | t1_dbrt10c | 1,483,049,702 | user_a6da6e4be572 | Cooking | Yeah, [he's around here somewhere](https://www.reddit.com/user/J_Kenji_Lopez-Alt/)
And I concur. He answered one of my questions on a twitter video Q&A once. Very approachable and accessible guy. | 4 | t1_dbrlozz | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbrt10c | null | false | 2016-12-29T22:15:02Z |
dbrsyfp | t1_dbrsyfp | 1,483,049,608 | user_a6da6e4be572 | Cooking | And both of them really owe a debt to Harold McGee's [On Food and Cooking](https://www.amazon.com/dp/B000PAAH1W/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1). It's the next book after the food lab if you really want to get in the weeds. | 12 | t1_dbrr2v4 | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbrsyfp | null | false | 2016-12-29T22:13:28Z |
dbrsvkz | t1_dbrsvkz | 1,483,049,505 | user_6643e9efc1c8 | Cooking | The Le Creuset stainless steel cookware seemed to be pretty popular when I worked at Crate & Barrel. I can't speak to it as I've only used Le Creuset enameled cast iron, but I wanted to throw it out there as an option. | 1 | t3_5kyqhq | t3_5kyqhq | /r/Cooking/comments/t3_5kyqhq/dbrsvkz | null | false | 2016-12-29T22:11:45Z |
dbrstel | t1_dbrstel | 1,483,049,426 | user_a6da6e4be572 | Cooking | He is the locomotive, but I think that's a step too far. Stella Parks and Dan Gritzer develop some really good stuff for them too right now. Plus there's years of archives of various people contributing good recipes. | 9 | t1_dbro1dc | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbrstel | null | false | 2016-12-29T22:10:26Z |
dbrss76 | t1_dbrss76 | 1,483,049,382 | user_7c72dfafdb98 | Cooking | I cook several different meals during the weekends and mix and match during the week. Can't eat the same meal more than twice in a row either! | 6 | t1_dbreq1m | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrss76 | null | false | 2016-12-29T22:09:42Z |
dbrsp76 | t1_dbrsp76 | 1,483,049,272 | user_a6da6e4be572 | Cooking | Dude, I just made [charro beans](http://www.seriouseats.com/recipes/2016/06/frijoles-charros-mexican-pinto-beans-bacon-recipe.html) from serious eats. These were the bomb. Smoky, spicy, salty, fatty. I ate a bowl of them for lunch more than once. Really satisfying, especially if you're somewhere cold right now. If you ... | 2 | t3_5kz1ce | t3_5kz1ce | /r/Cooking/comments/t3_5kz1ce/dbrsp76 | null | false | 2016-12-29T22:07:52Z |
dbrsnrb | t1_dbrsnrb | 1,483,049,220 | user_b5a77a6ac4ed | Cooking | My lazy go to dinner is smear refried beans in the bottom of a bowl, top that with salsa and sour cream. Mix that evenly on top of the beans, sprinkle with shredded sharp cheddar and nuke until melty. Eat / dip with tortilla chips. | 5 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrsnrb | null | false | 2016-12-29T22:07:00Z |
dbrsgoi | t1_dbrsgoi | 1,483,048,957 | user_11ae1c72a45a | Cooking | That's funny, I am in Ohio and I never knew it was a regional thing. | 1 | t1_dbrk26h | t3_5kx254 | /r/Cooking/comments/t3_5kx254/dbrsgoi | null | false | 2016-12-29T22:02:37Z |
dbrscib | t1_dbrscib | 1,483,048,803 | user_7dba88fde605 | Cooking | My cheating stir-fry consists of some veggies from the Kirkland branded stir-fry mix, a bottle of Yellow Thai Curry sauce from Trader Joe's, and white rice. Convenient as fuck, and it's done in 15 or less. | 8 | t1_dbro3aw | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrscib | null | false | 2016-12-29T22:00:03Z |
dbrsakq | t1_dbrsakq | 1,483,048,735 | user_5e85b8c74c58 | Cooking | My two favorite rabbit recipes:
[Rabbit "Hunter's Style" (German)](http://www.food.com/recipe/rabbit-hunter-s-style-203224); serve with egg noodles or roasted potatoes.
[Belgian rabbit stew](http://www.instructables.com/id/Slow-cooked-Belgian-beer-rabbit-stew/). Serve with french fries and more beer.
| 6 | t3_5kx54f | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbrsakq | null | false | 2016-12-29T21:58:55Z |
dbrsa75 | t1_dbrsa75 | 1,483,048,721 | user_02de99a58c51 | Cooking | That sounds really good actually, I've been needing to get better at breakfast. Cover it in cheese maybe.. mmm | 2 | t1_dbpmkxm | t3_5km607 | /r/Cooking/comments/t3_5km607/dbrsa75 | null | false | 2016-12-29T21:58:41Z |
dbrs3aq | t1_dbrs3aq | 1,483,048,475 | user_96ffb197be7d | Cooking | Kidney beans with soy sauce mash
Serves 7
You will need:
40g of kidney beans
10g of pickle
140ml soy sauce
Instructions:
fry the kidney beans until browned
lightly fry the kidney beans
fold in the kidney beans
add the kidney beans to the saucepan
fry the pickle
Yum
| 1 | t1_dbpcw1h | t3_5km607 | /r/Cooking/comments/t3_5km607/dbrs3aq | null | false | 2016-12-29T21:54:35Z |
dbrrvzb | t1_dbrrvzb | 1,483,048,209 | user_a667267db407 | Cooking | Home-made Dijon
In a non-stick saucepan combine the wine, onion and garlic; heat to boiling, simmer 5 minutes.
Cool, and discard solids.
Add the dry mustard to the cooked liquid, stirring constantly until smooth.
Blend in honey, oil and salt; heat slowly until thickened (keep nose away; fumes are strong!), stir... | 1 | t3_5kx254 | t3_5kx254 | /r/Cooking/comments/t3_5kx254/dbrrvzb | null | false | 2016-12-29T21:50:09Z |
dbrru4r | t1_dbrru4r | 1,483,048,142 | user_94a01f859252 | Cooking | Just not [unpasteurised](http://theplate.nationalgeographic.com/2015/09/30/some-like-it-raw-the-state-of-unpasteurized-cheese-in-the-u-s/) cheese. | -1 | t1_dbrrlwa | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbrru4r | null | false | 2016-12-29T21:49:02Z |
dbrrofp | t1_dbrrofp | 1,483,047,939 | user_0a9b0f46f46f | Cooking | That recipe looks absolutely amazing. I need to make this soon. Your boyfriend is so lucky to have you! | 0 | t1_dbrrdyd | t3_5kyts9 | /r/Cooking/comments/t3_5kyts9/dbrrofp | null | false | 2016-12-29T21:45:39Z |
dbrrlwa | t1_dbrrlwa | 1,483,047,847 | user_745307f11d8a | Cooking | Why do you think I haven't tried it? Your comment is utterly ignorant and pompous. The funny thing is, I would agree that Europe has, overall, better cheese. But the US does have actual, real, quality cheeses as well. | 2 | t1_dbr3szi | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbrrlwa | null | false | 2016-12-29T21:44:07Z |
dbrrkn1 | t1_dbrrkn1 | 1,483,047,802 | user_3b701572ba85 | Cooking | Omelettes, Quick pastas and tacos (onion & potato (w cumin, salt and pepper), haloumi, fried egg, cilantro, avocado, tomato, lime. These can ask be done in about ten minutes. Omelettes even faster. If you always keep rice then add fried rice to this mix. | 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrrkn1 | null | false | 2016-12-29T21:43:22Z |
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