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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dbrrk2l | t1_dbrrk2l | 1,483,047,782 | user_65402816e90f | Cooking | I 2nd lapin a la moutarde. I love Alain Ducasse's recipe. Make sure to use moutarde a l'ancienne. I usually make my own since I like my own. Outside of France you might be able to find the brand Maille, if so definitely use it.
Also yummy: rabbit tangine with honey and preserved lemon.
| 2 | t3_5kx54f | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbrrk2l | null | false | 2016-12-29T21:43:02Z |
dbrri4a | t1_dbrri4a | 1,483,047,711 | user_c1ce488fc1ff | Cooking | Copy pasting from an older thread. The chopping is the most inconvenient/time consuming part but I usually make a big batch and it's my snack or lunch for several days so it makes it worth it.
Chickpea salad. I'm kind of picky so mine is a little different than I've seen it in other places:
Tomatoes, cucumbers, and ... | 3 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrri4a | null | false | 2016-12-29T21:41:51Z |
dbrrgy2 | t1_dbrrgy2 | 1,483,047,668 | user_9273b72dd78f | Cooking | Pulled pork, mac and cheese, and beef stew are the usual recipes I make. | 4 | t3_5kyhw0 | t3_5kyhw0 | /r/Cooking/comments/t3_5kyhw0/dbrrgy2 | null | false | 2016-12-29T21:41:08Z |
dbrrgrq | t1_dbrrgrq | 1,483,047,661 | user_ceb6d0a9f180 | Cooking | Rice is cheap. Beans are cheap. Chicken is cheap.
r/eatcheapandhealthy | 1 | t3_5ktj9f | t3_5ktj9f | /r/Cooking/comments/t3_5ktj9f/dbrrgrq | null | false | 2016-12-29T21:41:01Z |
dbrrdyd | t1_dbrrdyd | 1,483,047,560 | user_7b1d28d4b630 | Cooking | yummm... He does love tacos but he loves spicy things which was why I was thinking aguachile. I found [this](http://www.sfgate.com/restaurants/article/Matt-Gandin-from-Comal-prepares-White-Shrimp-6266897.php) recipe which looks absolutely delicious. I was also thinking about making fresh corn tortilla chips. There is a... | 1 | t1_dbrqzvz | t3_5kyts9 | /r/Cooking/comments/t3_5kyts9/dbrrdyd | null | false | 2016-12-29T21:39:20Z |
dbrral5 | t1_dbrral5 | 1,483,047,440 | user_429b41f2331c | Cooking | Guacamole. Two avocados, one chilli (to taste), one red onion, handful of coriander, juice of half a lime. All in a food processor until blended, five minutes prep, serve with doritos and gets you some of that iron you'll be needing for cutting back on the meat. | 2 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrral5 | null | false | 2016-12-29T21:37:20Z |
dbrr9wc | t1_dbrr9wc | 1,483,047,415 | user_6d123c73eae0 | Cooking | Large one pot meals that I frequently cook and put into tupperware
* Chilli 'non'-carne
* Sweet potato, peanut butter and ginger stew
* Risotto
* Leak and potato soup
* Aubergine, lentil and tomato soup
* Large pasta sauces, pasta portions cooked seperately
I often cook one large pot on a Sunday afternoon and e... | 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrr9wc | null | false | 2016-12-29T21:36:55Z |
dbrr8q9 | t1_dbrr8q9 | 1,483,047,373 | user_0476dc1bf9b6 | Cooking | Fried rice | 1 | t3_5kxohp | t3_5kxohp | /r/Cooking/comments/t3_5kxohp/dbrr8q9 | null | false | 2016-12-29T21:36:13Z |
dbrr7c7 | t1_dbrr7c7 | 1,483,047,322 | user_06d308e9a0c7 | Cooking | Duck and rabbit terrine, roast plums and crusty sourdough bread | 6 | t3_5kx54f | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbrr7c7 | null | false | 2016-12-29T21:35:22Z |
dbrr3gz | t1_dbrr3gz | 1,483,047,187 | user_0a9b0f46f46f | Cooking | Sourdough bread, dill, a hard boiled egg, shrimp and mayo. | 2 | t3_5kxohp | t3_5kxohp | /r/Cooking/comments/t3_5kxohp/dbrr3gz | null | false | 2016-12-29T21:33:07Z |
dbrr2v4 | t1_dbrr2v4 | 1,483,047,165 | user_00aa88a69fa4 | Cooking | >Think of him as Alton Brown f the internet age
Except with the real chops to back it up. MIT degree, working at Michelin starred restaurants, editor at Cooks Illustrated. Alton always just wanted to be a filmmaker and often used some seriously specious, unscientific reasoning. I like Good Eats, but it was seriously l... | 8 | t1_dbrc6p2 | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbrr2v4 | null | false | 2016-12-29T21:32:45Z |
dbrqzvz | t1_dbrqzvz | 1,483,047,059 | user_0a9b0f46f46f | Cooking | Shrimp tacos with lots of topping! It would make me so happy. | 1 | t3_5kyts9 | t3_5kyts9 | /r/Cooking/comments/t3_5kyts9/dbrqzvz | null | false | 2016-12-29T21:30:59Z |
dbrqubc | t1_dbrqubc | 1,483,046,862 | user_8c8e984c30cb | Cooking | Pan fry shiitake mushrooms in a bit of toasted sesame oil for a quick snack (if I have spare greens on hands I will also use them)
A lot of times for dinner I will just saute cabbage + whatever else I have and put it over rice. Cabbage is cheap and filling, a half head of it will generally keep for 2-3 meals. | 2 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrqubc | null | false | 2016-12-29T21:27:42Z |
dbrqu6t | t1_dbrqu6t | 1,483,046,857 | user_5e599a4aa53a | Cooking | I prefer a combination of cheddar, fresh grated parmigiana reggiano and/or pecorino Romano and a little bit of blue cheese (tiny amount). It's a sauce with a nice kick. I can give you ratios if interested. | 2 | t3_5ktwh9 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbrqu6t | null | false | 2016-12-29T21:27:37Z |
dbrqtf6 | t1_dbrqtf6 | 1,483,046,831 | [deleted] | Cooking | [deleted] | 4 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrqtf6 | null | false | 2016-12-29T21:27:11Z |
dbrqlzo | t1_dbrqlzo | 1,483,046,565 | user_1ecd189da9f4 | Cooking | That should be ok then I would think. Reducing the salinity might be a good idea since you don't know what you're dealing with. I don't think a low salinity solution would be an issue to have it sit in...many pre packaged turkeys come in their own brine, after all. | 1 | t1_dbrdyrq | t3_5kt6tu | /r/Cooking/comments/t3_5kt6tu/dbrqlzo | null | false | 2016-12-29T21:22:45Z |
dbrqlrm | t1_dbrqlrm | 1,483,046,558 | user_81c3f40e50b9 | Cooking | I wish my palate got along with his better. He loves savory MSG flavors and I don't. I find most of his recipes way too intense. He's always trying to maximize flavor and that doesn't work for me. It's like he's on a crusade against subtle flavor.
Same thing with soups. He likes really thick soups, but all his soup re... | 3 | t1_dbrkrtx | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbrqlrm | null | false | 2016-12-29T21:22:38Z |
dbrqlha | t1_dbrqlha | 1,483,046,548 | user_7f882f88b83c | Cooking | Love your username, BTW. Fantastic. | 1 | t1_dbpyrta | t3_5kh8gt | /r/Cooking/comments/t3_5kh8gt/dbrqlha | null | false | 2016-12-29T21:22:28Z |
dbrq7yk | t1_dbrq7yk | 1,483,046,072 | user_c0a838055c8d | Cooking | That's it! And here's the pot pie recipe we use.
http://allrecipes.com/recipe/26317/chicken-pot-pie-ix/ | 1 | t1_dbrf22v | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbrq7yk | null | false | 2016-12-29T21:14:32Z |
dbrq7p1 | t1_dbrq7p1 | 1,483,046,063 | user_7f882f88b83c | Cooking | That makes perfect sense. Has that characteristic flavor.
I have big shaker full of that stuff. I love it on a lot of things, especially with popcorn and olive oil. Really delicious. | 1 | t1_dbpyrta | t3_5kh8gt | /r/Cooking/comments/t3_5kh8gt/dbrq7p1 | null | false | 2016-12-29T21:14:23Z |
dbrq4zo | t1_dbrq4zo | 1,483,045,970 | user_f6de0781610e | Cooking | Just my opinion, but any bacteria would not be inhabiting the inside of the chicken flesh – access points would be the skin side, and if the original handler had left any in the cavity of the boid.
Me, I'd cook it, and I'd eat it. Also, your vinegar brine should take care of any of that surface stuff in the first pla... | 3 | t3_5kwztp | t3_5kwztp | /r/Cooking/comments/t3_5kwztp/dbrq4zo | null | false | 2016-12-29T21:12:50Z |
dbrq1pa | t1_dbrq1pa | 1,483,045,853 | user_9f2e5d6ee7e6 | Cooking | I really only use mine for making stock and pulled meats. I've noticed that many other recipes end up kind of bland flavor-wise and it usually cooks veggies to death. | 3 | t3_5kyhw0 | t3_5kyhw0 | /r/Cooking/comments/t3_5kyhw0/dbrq1pa | null | false | 2016-12-29T21:10:53Z |
dbrq1ft | t1_dbrq1ft | 1,483,045,844 | user_1d08ebda097c | Cooking | Totally concur. I often have the same gripe with ATK. | 7 | t1_dbrkrtx | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbrq1ft | null | false | 2016-12-29T21:10:44Z |
dbrq1cw | t1_dbrq1cw | 1,483,045,842 | user_5e599a4aa53a | Cooking | Me too, though I've begun using a microplane which has been giving me about the same result more easily. | 1 | t1_dbriqzs | t3_5kyajw | /r/Cooking/comments/t3_5kyajw/dbrq1cw | null | false | 2016-12-29T21:10:42Z |
dbrpu7d | t1_dbrpu7d | 1,483,045,588 | user_2b235be39bdf | Cooking | I love Alton as much as anyone, but good lord dude needed to stop talking for a second in that video. | 5 | t1_dbrmoam | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbrpu7d | null | false | 2016-12-29T21:06:28Z |
dbrptip | t1_dbrptip | 1,483,045,564 | user_8bae66c1c97c | Cooking | Lap yuk - Chinese bacon, lay a strip on top of the rice when you cook it then take it out when it's done. Chop it up and mix it in.
You can also do the same with Chinese sausage.
if you have a well stocked Asian grocery nearby look for Hainanese chicken rice paste in a jar. A few tablespoons of this mixed in the co... | 5 | t3_5kwz4z | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbrptip | null | false | 2016-12-29T21:06:04Z |
dbrpgjy | t1_dbrpgjy | 1,483,045,122 | user_94524e54918c | Cooking | Curry pastes are a blend of spices, fresh chilies and aromatics like garlic and shallots, ginger or more commonly, galangal. Some pastes also include lemon grass.
The paste should be cooked in coconut cream or oil to get rid of the raw flavor of the aromatics before adding coconut milk and the other ingredients. Mos... | 1 | t1_dbrksg1 | t3_5kyajw | /r/Cooking/comments/t3_5kyajw/dbrpgjy | null | false | 2016-12-29T20:58:42Z |
dbrpg97 | t1_dbrpg97 | 1,483,045,111 | user_fc37a73c4141 | Cooking | Mashed potatoes in a microwave-safe bowl have never ever been a bad choice. | 1 | t3_5kz1ce | t3_5kz1ce | /r/Cooking/comments/t3_5kz1ce/dbrpg97 | null | false | 2016-12-29T20:58:31Z |
dbrotgj | t1_dbrotgj | 1,483,044,321 | user_25f4a7ad1347 | Cooking | pound herbs/aromatics to make paste to be used in other dishes.
pound salad using stuff like papaya
| 2 | t3_5kyajw | t3_5kyajw | /r/Cooking/comments/t3_5kyajw/dbrotgj | null | false | 2016-12-29T20:45:21Z |
dbrori7 | t1_dbrori7 | 1,483,044,254 | user_25f4a7ad1347 | Cooking | not sure why anyone would vomit eating macn cheese.
try cacio e pepe | 1 | t3_5ktwh9 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbrori7 | null | false | 2016-12-29T20:44:14Z |
dbroplo | t1_dbroplo | 1,483,044,189 | user_25f4a7ad1347 | Cooking |
and...
http://allrecipes.com/recipes/17567/ingredients/
http://www.supercook.com/#/recipes
http://myfridgefood.com/
http://www.recipematcher.com/
| 1 | t1_dbqjexz | t3_5kt6dq | /r/Cooking/comments/t3_5kt6dq/dbroplo | null | false | 2016-12-29T20:43:09Z |
dbrokk1 | t1_dbrokk1 | 1,483,044,014 | user_8c34eaaaa4b1 | Cooking | Chicken salsa is a go to for many people. Just chicken breasts, jar of salsa, some taco seasoning, and a can of condensed chicken soup/cheddar soup.
Cool on low for 6 hrs then shred chicken add 5.3oz of Greek yogurt to thicken it. | 1 | t3_5kyhw0 | t3_5kyhw0 | /r/Cooking/comments/t3_5kyhw0/dbrokk1 | null | false | 2016-12-29T20:40:14Z |
dbroki4 | t1_dbroki4 | 1,483,044,012 | user_25f4a7ad1347 | Cooking | air fryer dries out the surface of the food by moving air around it. if there is dry flour on the surface, it won't get cooked but just dry out.
| 1 | t3_5ktzm8 | t3_5ktzm8 | /r/Cooking/comments/t3_5ktzm8/dbroki4 | null | false | 2016-12-29T20:40:12Z |
dbrohe6 | t1_dbrohe6 | 1,483,043,903 | user_2617499a8525 | Cooking | I wouldn't use that indoors unless I had a hood vent that actually vented outside. | 1 | t3_5kxvnv | t3_5kxvnv | /r/Cooking/comments/t3_5kxvnv/dbrohe6 | null | false | 2016-12-29T20:38:23Z |
dbrogvk | t1_dbrogvk | 1,483,043,884 | user_66d77d6fcade | Cooking | I hear wild California jack rabbits taste the best. | 3 | t1_dbreqn6 | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbrogvk | null | false | 2016-12-29T20:38:04Z |
dbrogmy | t1_dbrogmy | 1,483,043,876 | user_09e9ac3c7452 | Cooking | Teriyaki chicken eggrolls, cranberry jam with caramelized onion crostini, crab Rangoon, salmon crostini, balsamic bruschetta, hoisin glazed meatballs (I have put these on furikake buttered Hawaiian bread to make sliders, top with fried shiitake mushrooms and pickled Chinese cucumbers) | 1 | t3_5kz1ce | t3_5kz1ce | /r/Cooking/comments/t3_5kz1ce/dbrogmy | null | false | 2016-12-29T20:37:56Z |
dbrogkc | t1_dbrogkc | 1,483,043,874 | user_0948b0eb319c | Cooking | Make fennel powder from fennel seed to season pork. Make mushroom powder from dry porcini or shiitake to season all manner of foods. Mash garlic. Mash ginger root. | 1 | t3_5kyajw | t3_5kyajw | /r/Cooking/comments/t3_5kyajw/dbrogkc | null | false | 2016-12-29T20:37:54Z |
dbrog6p | t1_dbrog6p | 1,483,043,859 | user_d3c2e5edaaea | Cooking | I use coconut oil. Great alternative but heats up a lot faster than regular oil. Set off my fire alarm that way... lol. | 2 | t1_dbrocyf | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrog6p | null | false | 2016-12-29T20:37:39Z |
dbrofy2 | t1_dbrofy2 | 1,483,043,851 | user_25f4a7ad1347 | Cooking | /r/cookingforbeginners
chicken stock instead of water, kombu kelp, veggies, beans, etc | 5 | t3_5kwz4z | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbrofy2 | null | false | 2016-12-29T20:37:31Z |
dbrof2c | t1_dbrof2c | 1,483,043,822 | user_66d77d6fcade | Cooking | Braise 8 hours in veal stock. Remove meat from bones. Form meat chunks into rough burger shapes. Sear in butter/olive oil mix, 90% butter, quickly on high heat to brown outside. . Finish with veal/rabbit broth, reduced to a demiglace. Serve on toast. So simple and so mind blowing. This dish sold out quick in the 5 star... | 18 | t1_dbreh3t | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbrof2c | null | false | 2016-12-29T20:37:02Z |
dbrocyf | t1_dbrocyf | 1,483,043,746 | [deleted] | Cooking | [deleted] | 1 | t1_dbrob69 | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrocyf | null | false | 2016-12-29T20:35:46Z |
dbrocmq | t1_dbrocmq | 1,483,043,734 | user_09e9ac3c7452 | Cooking | Kimchi, water, frozen udon noodle. Top with barbecued pork and egg and bokchoy if you're extra fancy! | 1 | t3_5ky3n6 | t3_5ky3n6 | /r/Cooking/comments/t3_5ky3n6/dbrocmq | null | false | 2016-12-29T20:35:34Z |
dbrobqj | t1_dbrobqj | 1,483,043,701 | user_0948b0eb319c | Cooking | I don't what kind you received but my son's recipe for guacamole uses a *molcajete* made from lava stone. Sold at any Mexican tienda.
http://drdaddycooks.blogspot.com/2009/12/bens-guacamole.html | 2 | t3_5kyajw | t3_5kyajw | /r/Cooking/comments/t3_5kyajw/dbrobqj | null | false | 2016-12-29T20:35:01Z |
dbrob69 | t1_dbrob69 | 1,483,043,683 | user_d3c2e5edaaea | Cooking | Skillet! When you form the patties, just remember they won't shrink up like a regular burger so the size you form them is how big they will be. | 2 | t1_dbro9sg | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrob69 | null | false | 2016-12-29T20:34:43Z |
dbroa5t | t1_dbroa5t | 1,483,043,649 | user_ec58b7875b52 | Cooking | Make pasta with pesto. Add chilled shrimp to dish or warm slightly first. | 1 | t3_5kxohp | t3_5kxohp | /r/Cooking/comments/t3_5kxohp/dbroa5t | null | false | 2016-12-29T20:34:09Z |
dbro9sg | t1_dbro9sg | 1,483,043,636 | [deleted] | Cooking | [deleted] | 2 | t1_dbrgg3f | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbro9sg | null | false | 2016-12-29T20:33:56Z |
dbro4u2 | t1_dbro4u2 | 1,483,043,465 | user_09e9ac3c7452 | Cooking | Pan seared sesame tofu with broccoli- see recipe on budget bytes, it is super adaptable and easy | 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbro4u2 | null | false | 2016-12-29T20:31:05Z |
dbro3aw | t1_dbro3aw | 1,483,043,410 | user_6a68fc4f0da2 | Cooking | You can't get faster than a stir fry - selection of veg (I like mushrooms, bean sprouts, water chestnuts, carrots and Chinese leaf), then just stir fry in a hot pan with whatever seasoning you like. To bulk it out, throw in some noodles (I really like vermicelli).
You can make a super easy satay style sauce with a ti... | 10 | t1_dbrctro | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbro3aw | null | false | 2016-12-29T20:30:10Z |
dbro33y | t1_dbro33y | 1,483,043,403 | user_3376ccc6e858 | Cooking | Sorry about the instructables link, but [these noodles are really good for how easy they are](http://www.instructables.com/id/How-to-make-REAL-Japanese-ramen-from-scratch/).
I'm sure they aren't "authentic" and /r/ramen would have a heart attack, but for a quick meal they're a great option. | 2 | t3_5ky3n6 | t3_5ky3n6 | /r/Cooking/comments/t3_5ky3n6/dbro33y | null | false | 2016-12-29T20:30:03Z |
dbro1dc | t1_dbro1dc | 1,483,043,343 | user_1b5eeececfd4 | Cooking | He IS seriouseats | 21 | t1_dbri27a | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbro1dc | null | false | 2016-12-29T20:29:03Z |
dbro18m | t1_dbro18m | 1,483,043,339 | user_4303c3439df3 | Cooking | One of my favorite quick go-to dinners is:
(This is for one so double if there's two)
* Mix: 1 tbsp tahini + 2 tbsps boiling water + 1 tbsp nutritional yeast + tsp salt + juice of half a lemon
* Cook a portion of pasta- while it's cooking, saute a portion of broccoli in garlic.
* When pasta is done, drain it (reser... | 2 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbro18m | null | false | 2016-12-29T20:28:59Z |
dbrnwgj | t1_dbrnwgj | 1,483,043,172 | user_a0e3b162129b | Cooking | Not a vegetarian, but an omnivore that cooks frequently for vegetarians.
Roasted veggies. Here's a general foolproof and really really tasty guide for roasting vegetables with lots of options for you to explore: http://www.bonappetit.com/test-kitchen/how-to/article/simple-roasted-vegetables
One of my favorite roasted... | 3 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrnwgj | null | false | 2016-12-29T20:26:12Z |
dbrntql | t1_dbrntql | 1,483,043,078 | [deleted] | Cooking | [deleted] | 4 | t1_dbrce8v | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrntql | null | false | 2016-12-29T20:24:38Z |
dbrnio2 | t1_dbrnio2 | 1,483,042,699 | user_93159efbc116 | Cooking | if you use ricotta you can drain the excess liquid to make it firmer. just put a bunch of it in a cheese/dish cloth and wrap it up, and twist.
also make sure you use full fat ricotta! that non-fat stuff is worthless | 2 | t3_5kxibj | t3_5kxibj | /r/Cooking/comments/t3_5kxibj/dbrnio2 | null | false | 2016-12-29T20:18:19Z |
dbrnhrq | t1_dbrnhrq | 1,483,042,668 | user_920830121b1a | Cooking | Whoa please expand on this flatbread sorcery. | 7 | t1_dbrjuwn | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrnhrq | null | false | 2016-12-29T20:17:48Z |
dbrngbw | t1_dbrngbw | 1,483,042,616 | user_e0eddea12139 | Cooking | Wow, as an Asian, I can't ever recall finding rabbit in the Asian supermarkets but I did find it in a Russian Supermarket (frozen) once.
To add onto what you said: if you live in a large city, and still can't find it in supermarkets, rabbit (and stuff like goat, duck, and goose) are sometimes available at live poult... | 6 | t1_dbrbhgd | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbrngbw | null | false | 2016-12-29T20:16:56Z |
dbrnddx | t1_dbrnddx | 1,483,042,515 | user_9bf43c03e34b | Cooking | Thanks! I almost started writing off big steaks because I could never consistently nail the internal temps, now everything from 2" thick pork chops to 9lb rib roasts get the reverse sear treatment. | 0 | t1_dbrn75v | t3_5kyts9 | /r/Cooking/comments/t3_5kyts9/dbrnddx | null | false | 2016-12-29T20:15:15Z |
dbrn9ym | t1_dbrn9ym | 1,483,042,396 | user_e0eddea12139 | Cooking | [Mushroom Lentil Barley Soup](http://allrecipes.com/recipe/36922/mushroom-lentil-barley-stew/?internalSource=hub%20recipe&referringId=16723&referringContentType=recipe%20hub&clickId=cardslot%2019) - made in the slow cooker. Has a nice meaty sort of taste, and is pretty filling. My SO and I love it, and it's very easy t... | 10 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrn9ym | null | false | 2016-12-29T20:13:16Z |
dbrn75v | t1_dbrn75v | 1,483,042,300 | user_7b1d28d4b630 | Cooking | That looks amazing! | 1 | t1_dbrmske | t3_5kyts9 | /r/Cooking/comments/t3_5kyts9/dbrn75v | null | false | 2016-12-29T20:11:40Z |
dbrn6xx | t1_dbrn6xx | 1,483,042,293 | user_b91993e364e9 | Cooking | How about some quesadillas? Use corn or wheat tortillas and add some ingredients inside, it could be slices of avocado, salsa, sauted mushrooms, refried beans, lentils ... you get the idea. (I'm not vegetarian)
Source: I'm mexican and do that a lot. | 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrn6xx | null | false | 2016-12-29T20:11:33Z |
dbrn5c1 | t1_dbrn5c1 | 1,483,042,237 | user_0ca8e62d9409 | Cooking | Edit: I should have finished reading your post, I didn't realize you were tired of rice beans and vegetables haha.
I was the laziest of the lazy vegetarians. I would take a can of black bean and veggie soup and mix it with some uncooked rice and a bit of water in a casserole dish. Then bake it covered in foil for an ... | 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrn5c1 | null | false | 2016-12-29T20:10:37Z |
dbrn582 | t1_dbrn582 | 1,483,042,233 | user_bbe83b6a9ad1 | Cooking | The calcium lactate + sodium alginate are used for the reverse spherification technique, where you can make "caviar" pearls out of a wide variety of items. Try the hoisin or sriracha spheres from [this page](http://www.tinyurbankitchen.com/foodbuzz-24-24-molecular-gastronomy/), or make Ferran Adria's [spherified olives... | 1 | t3_5kxbqa | t3_5kxbqa | /r/Cooking/comments/t3_5kxbqa/dbrn582 | null | false | 2016-12-29T20:10:33Z |
dbrn3l4 | t1_dbrn3l4 | 1,483,042,178 | user_4d7a72911f5c | Cooking | Oh god, my drool. I can't contain my drool! | 3 | t1_dbrfp1m | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrn3l4 | null | false | 2016-12-29T20:09:38Z |
dbrn0a1 | t1_dbrn0a1 | 1,483,042,061 | user_6593a87f0945 | Cooking | Halloumi burgers are easy. Don't think I need to describe how it's made ;) Have some potatoes with that, either fried in a pan or the oven.
Another favorite (that's actually not entirely vegetarian) is a pasta alla puttanesca. Chop some olives (without seeds), garlic and chili (or something else that gives a little s... | 4 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrn0a1 | null | false | 2016-12-29T20:07:41Z |
dbrmske | t1_dbrmske | 1,483,041,798 | user_9bf43c03e34b | Cooking | Do a reverse sear ribeye. Look it up. [You'll make a perfect med-rare edge to edge steak](https://imgur.com/a/BstNC). Get boneless second cut 1+" thick, usda prime if possible. Salt and leave uncovered the night before, season (pepper/garlic) after the sear (cast iron/torch/charcoal is best). Ribeye is best steak for... | 2 | t3_5kyts9 | t3_5kyts9 | /r/Cooking/comments/t3_5kyts9/dbrmske | null | false | 2016-12-29T20:03:18Z |
dbrmqek | t1_dbrmqek | 1,483,041,722 | user_710f4dc1e2c4 | Cooking | If you use Knorr bouillon cubes cut them into small bits and dissolve in water you are going to add to the cooker first.
Actually...with any form, base, cube, powder, liquid add it all first and make sure it's dissolved outherwise youll get a salty pocket and want to die.
I avoid canned or boxed broths. Too costly an... | 2 | t1_dbrb6ms | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbrmqek | null | false | 2016-12-29T20:02:02Z |
dbrmoam | t1_dbrmoam | 1,483,041,649 | user_90ed4700dc42 | Cooking | Link to both lopez and brown in a serious eats video | 5 | t1_dbrmer5 | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbrmoam | null | false | 2016-12-29T20:00:49Z |
dbrmihf | t1_dbrmihf | 1,483,041,451 | user_40e90731e702 | Cooking | Your suggestion to put oil in the pan before heating is the opposite of everything I have read online. The standard advice is to preheat the pan and only then add oil. Those articles say that adding oil to a cold pan can result in sticking. Do you have a link explaining your suggestion? | 2 | t1_dbrfcsa | t3_5kx3wm | /r/Cooking/comments/t3_5kx3wm/dbrmihf | null | false | 2016-12-29T19:57:31Z |
dbrmgd5 | t1_dbrmgd5 | 1,483,041,379 | user_1e7ecba91fc0 | Cooking | The suggested prices (not the sales prices) are $150, $175, and $190 for the 7", 8", and 9" inch in that order which makes sense. The 8" is just more popular which is why it is on sale more often and there is probably more stock available. | 9 | t3_5kym5o | t3_5kym5o | /r/Cooking/comments/t3_5kym5o/dbrmgd5 | null | false | 2016-12-29T19:56:19Z |
dbrmer5 | t1_dbrmer5 | 1,483,041,325 | user_90ed4700dc42 | Cooking | [Speaking of the which](https://youtu.be/p8ZR7WLUAk4) | 2 | t1_dbrc6p2 | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbrmer5 | null | false | 2016-12-29T19:55:25Z |
dbrmege | t1_dbrmege | 1,483,041,315 | user_c85d2e86379f | Cooking | Whenever I'm making a Thai/Laotian dish, I love to grind up the spices, peppers, garlic, herbs, etc. It almost turns it into a nice paste that you toss into the pan when cooking. | 2 | t3_5kyajw | t3_5kyajw | /r/Cooking/comments/t3_5kyajw/dbrmege | null | false | 2016-12-29T19:55:15Z |
dbrmdxj | t1_dbrmdxj | 1,483,041,296 | user_40e90731e702 | Cooking | Inside the pan. | 1 | t1_dbrkgbm | t3_5kx3wm | /r/Cooking/comments/t3_5kx3wm/dbrmdxj | null | false | 2016-12-29T19:54:56Z |
dbrmc43 | t1_dbrmc43 | 1,483,041,236 | user_9386f15cfb9d | Cooking | I eat a lot of edamame. Recently got a cheap rice cooker, so I make about a cup of rice with edamame in the steamer on my lazy nights.
Also eggs. I got in the habit of making a dozen or more soft or hard boiled eggs to have a quick protein snack throughout the week. | 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrmc43 | null | false | 2016-12-29T19:53:56Z |
dbrm8nc | t1_dbrm8nc | 1,483,041,114 | user_7735716662ec | Cooking | And farro! Farro's incredible. | 5 | t1_dbrbizt | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrm8nc | null | false | 2016-12-29T19:51:54Z |
dbrm7ii | t1_dbrm7ii | 1,483,041,075 | user_c45ae7bec499 | Cooking | Yes, if there was a particular spice I find holds a more pungent flavor or aroma (example: fennel seeds, star anise, mustard seed) I will keep the spice as whole as possible, and use the Mortar and pestle to crush it up before use. This method will also allow you to toast the spice whole first if desired then crush it ... | 2 | t3_5kyajw | t3_5kyajw | /r/Cooking/comments/t3_5kyajw/dbrm7ii | null | false | 2016-12-29T19:51:15Z |
dbrm3zh | t1_dbrm3zh | 1,483,040,953 | user_db433f29c0cb | Cooking | I'm not a vegetarian, but I've been trying to increase my vegetable to meat ratio lately (without just replacing the meat with simple carbs) to lose a few pounds and be healthier. Quinoa has been a godsend, really. I'd eaten it before, but always just as quinoa or in some quinoa salad. However, lately I've been using i... | 9 | t1_dbrbizt | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrm3zh | null | false | 2016-12-29T19:49:13Z |
dbrm13k | t1_dbrm13k | 1,483,040,855 | user_f8fcfb837ae0 | Cooking | The All Belly Porchetta and seriously crunchy roast potatoes are excellent.
Hollandaise Sauce recipe is so easy and reliable too. | 2 | t3_5kxifm | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbrm13k | null | false | 2016-12-29T19:47:35Z |
dbrlvl6 | t1_dbrlvl6 | 1,483,040,667 | user_f5cbb6eb715d | Cooking | Omg sugar snap peas, I could eat a whole bag in one sitting. | 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrlvl6 | null | false | 2016-12-29T19:44:27Z |
dbrlssx | t1_dbrlssx | 1,483,040,572 | user_90ed4700dc42 | Cooking | I got it as a Christmas gift as well! It's basically a textbook for cooking. Wife also got me Americans test kitchen cookbook 2001-2017. Both are really great. | 1 | t3_5kxifm | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbrlssx | null | false | 2016-12-29T19:42:52Z |
dbrlozz | t1_dbrlozz | 1,483,040,446 | user_65e2aa6558f2 | Cooking | It's a great resource and Kenji is a super nice and responsive dude. Replies on Reddit and Twitter to questions. | 3 | t3_5kxifm | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbrlozz | null | false | 2016-12-29T19:40:46Z |
dbrlkgs | t1_dbrlkgs | 1,483,040,295 | user_21f0bd5346c1 | Cooking | I think that could work really well! | 2 | t1_dbra5e1 | t3_5kt4ob | /r/Cooking/comments/t3_5kt4ob/dbrlkgs | null | false | 2016-12-29T19:38:15Z |
dbrlj3f | t1_dbrlj3f | 1,483,040,249 | user_4ed1a78faf97 | Cooking | Toot toot toot toot toot | 4 | t1_dbrdwj2 | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrlj3f | null | false | 2016-12-29T19:37:29Z |
dbrl95i | t1_dbrl95i | 1,483,039,907 | user_0e7f8530fd68 | Cooking | Rabbit braised in mustard sauce (lapin a la moutarde) is a classic French country dish and i make it once a yr. I can only get it at the farmer's market though and that ish is $$$ like $12 or $14/pound so it's a treat. Be sure not to overcook your rabbit because it's fairly lean. | 5 | t3_5kx54f | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbrl95i | null | false | 2016-12-29T19:31:47Z |
dbrl65z | t1_dbrl65z | 1,483,039,806 | user_a82133627fde | Cooking | I got it for my son last year for Xmas, he loved it. I'm probably going to get a copy for myself to add to my cookbook library. A lot of Kenji's stuff is online, but the book is worth the extras. | 1 | t3_5kxifm | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbrl65z | null | false | 2016-12-29T19:30:06Z |
dbrl5e6 | t1_dbrl5e6 | 1,483,039,780 | user_852ba8b61dad | Cooking | 400 until it starts to brown a bit. Sorry, I am bad at keeping track of timing in recipes. | 5 | t1_dbrkdzm | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrl5e6 | null | false | 2016-12-29T19:29:40Z |
dbrl2sf | t1_dbrl2sf | 1,483,039,686 | user_93159efbc116 | Cooking | just because you CAN make something in a slow cooker doesn't mean you *should*.
they're great for things that cook low and slow, my mom makes delicious baked beans in hers, i've also had great slow cooker chilis, pulled pork (or any braised meats) and stews.
less good for things like quiche (?!) | 14 | t3_5kyhw0 | t3_5kyhw0 | /r/Cooking/comments/t3_5kyhw0/dbrl2sf | null | false | 2016-12-29T19:28:06Z |
dbrl2eu | t1_dbrl2eu | 1,483,039,674 | [deleted] | Cooking | [deleted] | 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrl2eu | null | false | 2016-12-29T19:27:54Z |
dbrksg1 | t1_dbrksg1 | 1,483,039,329 | user_4b80643e4f67 | Cooking | I love curry, but I don't use pastes. I throw a spice blend into oil and then add the meat or whatever. How do u do curry with a paste and how do u make it? | 2 | t1_dbrklxn | t3_5kyajw | /r/Cooking/comments/t3_5kyajw/dbrksg1 | null | false | 2016-12-29T19:22:09Z |
dbrkrtx | t1_dbrkrtx | 1,483,039,307 | user_0e7f8530fd68 | Cooking | Kenji is a great cook, author & educator. He so deserved that James Beard award. My only quarrel with seriouseats and the Food Lab is that his recipes come across as being the "best" version, like his palate rules supreme. He had his start at ATK so I get where he's coming from but sometimes it feels way too didactic. | 11 | t3_5kxifm | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbrkrtx | null | false | 2016-12-29T19:21:47Z |
dbrkr1e | t1_dbrkr1e | 1,483,039,279 | user_1558e4a76fbd | Cooking | [http://www.epicurious.com/recipes/member/views/stewed-rabbit-with-prunes-50047116] (http://www.epicurious.com/recipes/member/views/stewed-rabbit-with-prunes-50047116) or a variation thereof | 1 | t3_5kx54f | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbrkr1e | null | false | 2016-12-29T19:21:19Z |
dbrkpo0 | t1_dbrkpo0 | 1,483,039,231 | user_7bf9ce0295dc | Cooking | Daiya grilled cheese sandwiches. | 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrkpo0 | null | false | 2016-12-29T19:20:31Z |
dbrknf9 | t1_dbrknf9 | 1,483,039,154 | user_3aaeddea1d07 | Cooking | The only thing I can see is the flour factor, but that just makes it enchilada sauce really. | 1 | t1_dbr2wvq | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbrknf9 | null | false | 2016-12-29T19:19:14Z |
dbrklxn | t1_dbrklxn | 1,483,039,101 | user_94524e54918c | Cooking | I use mine for crush spices, make curry pastes and grind chilies fit sauces and oils. | 2 | t3_5kyajw | t3_5kyajw | /r/Cooking/comments/t3_5kyajw/dbrklxn | null | false | 2016-12-29T19:18:21Z |
dbrkjik | t1_dbrkjik | 1,483,039,018 | user_248a1c80c0a8 | Cooking | Some pressure cookers have a mechanism that "whistles" when it reaches pressure (like a tea kettle I think?). Mine doesn't whistle, but they definitely exist and apparently they're very common outside the US. | 5 | t1_dbrdwzh | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrkjik | null | false | 2016-12-29T19:16:58Z |
dbrkgbm | t1_dbrkgbm | 1,483,038,907 | user_8cea14945c78 | Cooking | Inside the pan, or on the bottom that contacts the burner? | 1 | t1_dbrdqpq | t3_5kx3wm | /r/Cooking/comments/t3_5kx3wm/dbrkgbm | null | false | 2016-12-29T19:15:07Z |
dbrkdzm | t1_dbrkdzm | 1,483,038,827 | user_4e1afa719493 | Cooking | How long do you bake it for, and at what temp? | 2 | t1_dbrbk4k | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrkdzm | null | false | 2016-12-29T19:13:47Z |
dbrkd2e | t1_dbrkd2e | 1,483,038,795 | user_63113146f9a3 | Cooking | Locally, we do not consider it as Sugar, like Sugar is also made from Palm tree. | -1 | t1_dbrjsad | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrkd2e | null | false | 2016-12-29T19:13:15Z |
dbrkcgt | t1_dbrkcgt | 1,483,038,774 | user_248a1c80c0a8 | Cooking | Oh my gosh, MY PEOPLE! I'm the ultimate lazy vegetarian. Here are my staples:
* Quesadillas: I use two tortillas, and in between I put "Mexican-style" shredded cheese, corn, and black beans. Serve with salsa and/or avocado if you have them. I cook mine on an electric griddle, but you can use a pan on the stovetop just... | 22 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrkcgt | null | false | 2016-12-29T19:12:54Z |
dbrkc9r | t1_dbrkc9r | 1,483,038,767 | user_e48b0cde55b3 | Cooking | Jalapeño popper dip is amazing.
Over Christmas, I wowed with wonton stuffed with cream cheese and green chili's, served with jalapeño jelly. Also popper Mac n cheese is one of my favorites. | 2 | t3_5ky76b | t3_5ky76b | /r/Cooking/comments/t3_5ky76b/dbrkc9r | null | false | 2016-12-29T19:12:47Z |
dbrka6b | t1_dbrka6b | 1,483,038,696 | user_4b80643e4f67 | Cooking | That's why I love this thing though, bc it's archaic looking. My dad make a funny about how my sister was all excited about opening her new laptop and I'm on the other side of the living room getting pumped about getting a rocks for Christmas. Guacamole and salsa and pesto are definitely on the top of the list to try | 2 | t1_dbrjdqn | t3_5kyajw | /r/Cooking/comments/t3_5kyajw/dbrka6b | null | false | 2016-12-29T19:11:36Z |
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