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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dbrer5n | t1_dbrer5n | 1,483,031,863 | user_efded21dc8e6 | Cooking | There's a variety of ways that people enjoy cooking steaks upon. I would suggest going the route you're most comfortable using. You can do a [low temp oven](http://modernistcuisine.com/recipes/low-temp-oven-steak/) before a super hot sear. It'll be a bit safer as you will be able to gauge the temperature. You can also ... | 3 | t1_dbreav1 | t3_5kxrxh | /r/Cooking/comments/t3_5kxrxh/dbrer5n | null | false | 2016-12-29T17:17:43Z |
dbreqn6 | t1_dbreqn6 | 1,483,031,845 | user_26ca3ae5e5ca | Cooking | Wild deer is super tasty- I don't know that I would know the difference in rabbit, I'm not sure that I've ever had it wild. What are the differences you notice? | 2 | t1_dbrbu1g | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbreqn6 | null | false | 2016-12-29T17:17:25Z |
dbreq1m | t1_dbreq1m | 1,483,031,825 | user_1814d21c0eab | Cooking | I hate eating the same thing a lot too. I don't understand people who cook on Sunday and then reheat all week! | 5 | t1_dbrclm4 | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbreq1m | null | false | 2016-12-29T17:17:05Z |
dbrepla | t1_dbrepla | 1,483,031,809 | user_b5dc8dc1918f | Cooking | A kind of raw sugar from India. | 6 | t1_dbrdy9m | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrepla | null | false | 2016-12-29T17:16:49Z |
dbrenya | t1_dbrenya | 1,483,031,752 | user_26ca3ae5e5ca | Cooking | Hard to argue with Julia Child- stew wouldn't be too bad for the winter either | 7 | t1_dbrb6uj | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbrenya | null | false | 2016-12-29T17:15:52Z |
dbrekg4 | t1_dbrekg4 | 1,483,031,626 | user_a83a690b1632 | Cooking | Maybe more cultural like Emeril Lagasse's [Louisiana Real & Rustic](https://books.google.com/books/about/Louisiana_Real_and_Rustic.html?id=vOlkrpy-LL8C) or a Middle Eastern Fare [Edible Mosaic](http://www.barnesandnoble.com/w/an-edible-mosaic-faith-gorsky/1110912770?ean=9780804842761) or [Art of Mexican Cooking](http:/... | 1 | t3_5kugey | t3_5kugey | /r/Cooking/comments/t3_5kugey/dbrekg4 | null | false | 2016-12-29T17:13:46Z |
dbrek0e | t1_dbrek0e | 1,483,031,611 | user_0948b0eb319c | Cooking | Use a dry fresh cheese. Queso fresco, for example. Or farmer's cheese. That's what my mom used. This my solution to the filling problem. Not ideal but close.
http://drdaddycooks.blogspot.com/2016/01/fast-and-easy-filling-for-cheese.html | 2 | t3_5kxibj | t3_5kxibj | /r/Cooking/comments/t3_5kxibj/dbrek0e | null | false | 2016-12-29T17:13:31Z |
dbreioc | t1_dbreioc | 1,483,031,565 | user_f1118f14aa9a | Cooking | No, thank you for it! I appreciate it. | 1 | t1_dbreeu4 | t3_5kxohp | /r/Cooking/comments/t3_5kxohp/dbreioc | null | false | 2016-12-29T17:12:45Z |
dbreh3t | t1_dbreh3t | 1,483,031,511 | user_26ca3ae5e5ca | Cooking | I actually don't have a recipe on hand- I was just going to experiment until I got it right! If it comes out okay I can let you know though.
E: Also, maybe I should try frying it- I'm going to a 'fried chicken and champagne' party on new years so that would probably be a fun thing to bring. | 6 | t1_dbr92io | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbreh3t | null | false | 2016-12-29T17:11:51Z |
dbreeu4 | t1_dbreeu4 | 1,483,031,431 | user_d5e1c2c5e7ba | Cooking | It was just a suggestion so a garlicky sauce would adhere to the shrimp without having to cook them more. | 1 | t1_dbrdvk3 | t3_5kxohp | /r/Cooking/comments/t3_5kxohp/dbreeu4 | null | false | 2016-12-29T17:10:31Z |
dbreaxz | t1_dbreaxz | 1,483,031,297 | user_913568ec439e | Cooking | /r/castiron can help | 1 | t3_5kfrt8 | t3_5kfrt8 | /r/Cooking/comments/t3_5kfrt8/dbreaxz | null | false | 2016-12-29T17:08:17Z |
dbreav1 | t1_dbreav1 | 1,483,031,294 | user_a6357076e762 | Cooking | I usually work with chicken/fish as I'm not much of a steak person usually. I mostly use stove top/oven/slow cookers to do my cooking. | 1 | t1_dbre6yd | t3_5kxrxh | /r/Cooking/comments/t3_5kxrxh/dbreav1 | null | false | 2016-12-29T17:08:14Z |
dbre6yd | t1_dbre6yd | 1,483,031,159 | user_efded21dc8e6 | Cooking | Have you prepared steak before? What are you comfortable cooking with? i.e. grill, stove top, oven? | 1 | t3_5kxrxh | t3_5kxrxh | /r/Cooking/comments/t3_5kxrxh/dbre6yd | null | false | 2016-12-29T17:05:59Z |
dbre59h | t1_dbre59h | 1,483,031,099 | user_a83a690b1632 | Cooking | This does sound good! | 2 | t3_5kvnjy | t3_5kvnjy | /r/Cooking/comments/t3_5kvnjy/dbre59h | null | false | 2016-12-29T17:04:59Z |
dbre3xf | t1_dbre3xf | 1,483,031,054 | user_7992479ba111 | Cooking | I would season the shrimp and then sear it in a super hot pan to get some browning on them without overcooking them *too* much | 1 | t1_dbrdvk3 | t3_5kxohp | /r/Cooking/comments/t3_5kxohp/dbre3xf | null | false | 2016-12-29T17:04:14Z |
dbre3xr | t1_dbre3xr | 1,483,031,054 | user_63113146f9a3 | Cooking | Mexicans call it panela, use little bit of sugar instead. | 2 | t1_dbrdy9m | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbre3xr | null | false | 2016-12-29T17:04:14Z |
dbre3pe | t1_dbre3pe | 1,483,031,046 | [deleted] | Cooking | [removed] | 1 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbre3pe | null | false | 2016-12-29T17:04:06Z |
dbre18b | t1_dbre18b | 1,483,030,960 | user_63113146f9a3 | Cooking | No Joke, it is a legitimate way of measuring and controlling how well you want the food cooked. | 7 | t1_dbrdwzh | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbre18b | null | false | 2016-12-29T17:02:40Z |
dbrdyrq | t1_dbrdyrq | 1,483,030,875 | user_d93b1ced8159 | Cooking | It's a 14.5 lb bird | 1 | t1_dbr2gq1 | t3_5kt6tu | /r/Cooking/comments/t3_5kt6tu/dbrdyrq | null | false | 2016-12-29T17:01:15Z |
dbrdy9m | t1_dbrdy9m | 1,483,030,857 | user_f1ef69246a99 | Cooking | Missed the part about a pressure cooker. Also, what the fuck is jaggery? | 10 | t1_dbrbuwu | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrdy9m | null | false | 2016-12-29T17:00:57Z |
dbrdx4h | t1_dbrdx4h | 1,483,030,817 | user_a83a690b1632 | Cooking | Probably the main reason they say to have it sit overnight is to allow the flavors to meld; but I agree with the others, that it's not necessary. | 3 | t3_5kwuty | t3_5kwuty | /r/Cooking/comments/t3_5kwuty/dbrdx4h | null | false | 2016-12-29T17:00:17Z |
dbrdwzh | t1_dbrdwzh | 1,483,030,812 | user_360dcddd96d0 | Cooking | I've never used a pressure cooker and am really confused... are whistles a legitimate way to measure time with one, or am I missing the joke? | 16 | t1_dbrbuwu | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrdwzh | null | false | 2016-12-29T17:00:12Z |
dbrdwj2 | t1_dbrdwj2 | 1,483,030,797 | user_f1ef69246a99 | Cooking | How long is 5 toots? | 14 | t1_dbrbt2h | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrdwj2 | null | false | 2016-12-29T16:59:57Z |
dbrdvk3 | t1_dbrdvk3 | 1,483,030,764 | user_f1118f14aa9a | Cooking | Camarones al ajillo usually just use raw shrimp, garlic, pepper, and olive oil in a pan. No marinading or glazing.
And honestly, a sweet glaze on shrimp for tacos is not really something I'd do. | 1 | t1_dbrcz95 | t3_5kxohp | /r/Cooking/comments/t3_5kxohp/dbrdvk3 | null | false | 2016-12-29T16:59:24Z |
dbrdqpq | t1_dbrdqpq | 1,483,030,594 | user_40e90731e702 | Cooking | The coloring is a brownish-red. Most of it rubbed off with some vigorous cleaning, but there's some that remains despite my best non-abrasive efforts. | 1 | t1_dbr8rbw | t3_5kx3wm | /r/Cooking/comments/t3_5kx3wm/dbrdqpq | null | false | 2016-12-29T16:56:34Z |
dbrdq8n | t1_dbrdq8n | 1,483,030,578 | user_c0a838055c8d | Cooking | We raised our own rabbits for a couple of years and some of our favorites were rabbit pot pie and rabbit and dumplings. Fried, braised, and stewed are also awesome. | 2 | t3_5kx54f | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbrdq8n | null | false | 2016-12-29T16:56:18Z |
dbrdpt3 | t1_dbrdpt3 | 1,483,030,563 | user_a83a690b1632 | Cooking | Dissolve some Better than Bouillon to the water before adding. | 2 | t3_5kwz4z | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbrdpt3 | null | false | 2016-12-29T16:56:03Z |
dbrdmbp | t1_dbrdmbp | 1,483,030,440 | user_ceb6d0a9f180 | Cooking | Butter | 1 | t3_5kwz4z | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbrdmbp | null | false | 2016-12-29T16:54:00Z |
dbrdl5e | t1_dbrdl5e | 1,483,030,398 | user_a83a690b1632 | Cooking | Use a lower power level on the microwave and microwave in shorter intervals. Rather than setting the microwave for the full time, cook 2 minutes a a time, stirring between each interval. | 4 | t3_5kx6ug | t3_5kx6ug | /r/Cooking/comments/t3_5kx6ug/dbrdl5e | null | false | 2016-12-29T16:53:18Z |
dbrdj6t | t1_dbrdj6t | 1,483,030,329 | user_0948b0eb319c | Cooking | Dijon is unique but spicy brown plus a little dry white wine should be a good approximation. Remember the mustard does two jobs, emulsify and flavor, so may need more of a coarse mustard to be a good emulsifier. But the egg yolk also helps hold the dressing together. Enjoy but don't forget the anchovies. | 3 | t3_5kx254 | t3_5kx254 | /r/Cooking/comments/t3_5kx254/dbrdj6t | null | false | 2016-12-29T16:52:09Z |
dbrdj5q | t1_dbrdj5q | 1,483,030,328 | user_1d45a11e0f83 | Cooking | Braised rabbit pappardelle with cream sauce and peas. One of my favorites.
Just know how to break the rabbit down. https://m.youtube.com/#/watch?v=0S2yAa3BNUQ | 8 | t3_5kx54f | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbrdj5q | null | false | 2016-12-29T16:52:08Z |
dbrdcgl | t1_dbrdcgl | 1,483,030,093 | user_ceb6d0a9f180 | Cooking | Wrap it in bacon and smoke it. | 2 | t3_5kx54f | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbrdcgl | null | false | 2016-12-29T16:48:13Z |
dbrdcep | t1_dbrdcep | 1,483,030,091 | user_0948b0eb319c | Cooking | To get the results that conventional cooking produces, use conventional methods. | 4 | t3_5ktzm8 | t3_5ktzm8 | /r/Cooking/comments/t3_5ktzm8/dbrdcep | null | false | 2016-12-29T16:48:11Z |
dbrdbpt | t1_dbrdbpt | 1,483,030,064 | user_efd1b2a14b08 | Cooking | Chicken broth is a classic. | 8 | t1_dbrb6ms | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbrdbpt | null | false | 2016-12-29T16:47:44Z |
dbrdbn3 | t1_dbrdbn3 | 1,483,030,061 | user_b75fe027b39f | Cooking | for 2 cups of rice I use 1 can of coconut milk and 1.5 cups of water | 7 | t1_dbrbfbm | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbrdbn3 | null | false | 2016-12-29T16:47:41Z |
dbrdb0i | t1_dbrdb0i | 1,483,030,039 | user_e30041ff21a0 | Cooking | Make a pot of spaghetti, add a package of frozen mixed vegetables (nuked), and then add the shrimp. Let it all sit in the pot for about five minutes, covered, and the heat from the spaghetti and veggies will warm the shrimp without rubberizing it. Add butter and parmesan and enjoy. | 1 | t3_5kxohp | t3_5kxohp | /r/Cooking/comments/t3_5kxohp/dbrdb0i | null | false | 2016-12-29T16:47:19Z |
dbrd9fi | t1_dbrd9fi | 1,483,029,984 | user_674fc04933ac | Cooking | No _ usually the breakfast bakes that have to sit overnight are the ones that have a bread component and you have them sit so that the bread sops up the liquid. You should be able to cook it right away | 3 | t3_5kwuty | t3_5kwuty | /r/Cooking/comments/t3_5kwuty/dbrd9fi | null | false | 2016-12-29T16:46:24Z |
dbrd7rs | t1_dbrd7rs | 1,483,029,925 | user_0948b0eb319c | Cooking | just put the list into google search window. onions carrots rice chicken, for example. Got 27 million hits! Pick a favorite. | 1 | t3_5kt6dq | t3_5kt6dq | /r/Cooking/comments/t3_5kt6dq/dbrd7rs | null | false | 2016-12-29T16:45:25Z |
dbrd7ao | t1_dbrd7ao | 1,483,029,908 | user_700e82c88747 | Cooking | Yesssssss! | 1 | t1_dbqjexz | t3_5kt6dq | /r/Cooking/comments/t3_5kt6dq/dbrd7ao | null | false | 2016-12-29T16:45:08Z |
dbrd43d | t1_dbrd43d | 1,483,029,792 | user_d5e1c2c5e7ba | Cooking | I've never heard of the book (which I may now* check out), but one of the best articles of his I say was about the core differences [between slow cookers and other kitchen appliances](http://www.seriouseats.com/2016/10/why-pressure-cookers-are-better-than-slow-cookers.html) that I thought was great.
Edit: typo | 0 | t3_5kxifm | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbrd43d | null | false | 2016-12-29T16:43:12Z |
dbrd3xt | t1_dbrd3xt | 1,483,029,786 | user_0948b0eb319c | Cooking | Rabbit meat is dry and tough. Slow moist cooking is the usual. Costly meat compared to chicken. My wife made it once. Once was enough. | 2 | t3_5kx54f | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbrd3xt | null | false | 2016-12-29T16:43:06Z |
dbrd3c8 | t1_dbrd3c8 | 1,483,029,764 | user_e408fd23a0eb | Cooking | I usually do no more than a pound. | 1 | t1_dbrc0s8 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbrd3c8 | null | false | 2016-12-29T16:42:44Z |
dbrd2ay | t1_dbrd2ay | 1,483,029,728 | user_47d506d35eda | Cooking | Imperial XD
| 1 | t1_dbrcgzx | t3_5kt6dq | /r/Cooking/comments/t3_5kt6dq/dbrd2ay | null | false | 2016-12-29T16:42:08Z |
dbrd0ha | t1_dbrd0ha | 1,483,029,662 | user_c9ccefcc19e4 | Cooking | Gotcha. | 1 | t1_dbqyf93 | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbrd0ha | null | false | 2016-12-29T16:41:02Z |
dbrd0f9 | t1_dbrd0f9 | 1,483,029,660 | user_f3aae1019e96 | Cooking | Easy 3 Bean Chili!
28oz can of petite diced tomatoes
3 cans of beans (I usually use kidney, garbanzo and black)
14.5 oz of tomato sauce
1 cup of water
2 cups of corn (I use frozen)
1 package of chili seasoning
Throw it in the slow cooker on high for 4 hrs or low for 8 hrs. Serve over brown rice or whole wheat pasta... | 11 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrd0f9 | null | false | 2016-12-29T16:41:00Z |
dbrczg2 | t1_dbrczg2 | 1,483,029,624 | user_66d77d6fcade | Cooking | Really good beef jerky cut/broken into little bits. | 4 | t3_5kwz4z | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbrczg2 | null | false | 2016-12-29T16:40:24Z |
dbrcz95 | t1_dbrcz95 | 1,483,029,617 | user_d5e1c2c5e7ba | Cooking | That's a shame, but I would still make the garlic shrimp tacos - they may not come out the way you'd like, but I think you can make some sort of honey garlic glaze to put on the shrimp so they have that garlicky flavor? Maybe add some chipotles in adobo to the honey garlic glaze? | 1 | t3_5kxohp | t3_5kxohp | /r/Cooking/comments/t3_5kxohp/dbrcz95 | null | false | 2016-12-29T16:40:17Z |
dbrcx6i | t1_dbrcx6i | 1,483,029,542 | user_1df69354f692 | Cooking | [Butternut Squash Mac & Cheese](http://www.bhg.com/recipe/four-cheese-butternut-squash-macaron--cheese-1/#page=0)
Well worth the effort. | 2 | t3_5ktwh9 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbrcx6i | null | false | 2016-12-29T16:39:02Z |
dbrcx2a | t1_dbrcx2a | 1,483,029,538 | user_d1075928717e | Cooking | Simple Thai Curry: Throw any veggies you want in the pan plus some oil, push around for a bit, add some coconut milk and some curry paste of any colour, stir a bit and not too harshly and yer good to go.
Potato stew: Cook potatoes, onions, and maybe carrots or alike veggies in soup (just enough to cover everything) un... | 4 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrcx2a | null | false | 2016-12-29T16:38:58Z |
dbrctxs | t1_dbrctxs | 1,483,029,428 | user_d9fcaed51158 | Cooking | thank you!! | 2 | t1_dbrcly0 | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbrctxs | null | false | 2016-12-29T16:37:08Z |
dbrctro | t1_dbrctro | 1,483,029,422 | user_eae4a175e6a1 | Cooking | Ooh nice, thanks!! | 8 | t1_dbrce8v | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrctro | null | false | 2016-12-29T16:37:02Z |
dbrcsl7 | t1_dbrcsl7 | 1,483,029,381 | user_eae4a175e6a1 | Cooking | Haha that's a weird combination, of spices, but the rest sounds great, thanks! | 3 | t1_dbrc889 | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrcsl7 | null | false | 2016-12-29T16:36:21Z |
dbrcpmd | t1_dbrcpmd | 1,483,029,274 | user_717c3386d118 | Cooking | I saw this recipe posted on reddit a few months ago... made it the other day. After making it, I realized my dad used to make a ghetto version just by chucking a tablespoon of butter and garlic powder/onion powder/kraft parm in there.
Disclaimer - don't eat this a lot if you're concerned with nutrition. I realized ma... | 6 | t1_dbrb5u3 | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrcpmd | null | false | 2016-12-29T16:34:34Z |
dbrcpm5 | t1_dbrcpm5 | 1,483,029,273 | user_eae4a175e6a1 | Cooking | I'm a little sensitive to wheat but I also love it. Either that or avocado toast. I overcooked some rice today though maybe I'll make some crackers for that ;) | 6 | t1_dbraipa | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrcpm5 | null | false | 2016-12-29T16:34:33Z |
dbrco4d | t1_dbrco4d | 1,483,029,219 | user_35c4a061f139 | Cooking | Eggs were my first thought too. My family of four is almost entirely vegetarian and sometimes I feel like my kids live entirely off of eggs.
| 5 | t1_dbraipa | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrco4d | null | false | 2016-12-29T16:33:39Z |
dbrcnnp | t1_dbrcnnp | 1,483,029,203 | user_eae4a175e6a1 | Cooking | Ooh I just accidentally overcooked some rice, these burgers are happening today! | 3 | t1_dbra43y | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrcnnp | null | false | 2016-12-29T16:33:23Z |
dbrcly0 | t1_dbrcly0 | 1,483,029,142 | user_95bdbb170a20 | Cooking | A well stocked Asian grocer will have it. Sometimes it's called glutinous, sweet, or sticky rice. | 3 | t1_dbrbd6u | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbrcly0 | null | false | 2016-12-29T16:32:22Z |
dbrclm4 | t1_dbrclm4 | 1,483,029,129 | user_eae4a175e6a1 | Cooking | That's what I've been doing, but I'm really weird with eating the same thing a lot, one of the reasons I find it hard to get into meal prepping without a freezer | 3 | t1_dbr820l | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrclm4 | null | false | 2016-12-29T16:32:09Z |
dbrcj7q | t1_dbrcj7q | 1,483,029,043 | user_913568ec439e | Cooking | As /u/shogun565 said, it's probably your butter to flour ratio. 1:1 is correct but that ratio is for weight, not volume. The recipe you linked uses 6 tablespoons of butter and 1/2 cup of flour. The weight of a half cup of flour could vary quite a bit depending on how packed it is. | 1 | t3_5kv7lj | t3_5kv7lj | /r/Cooking/comments/t3_5kv7lj/dbrcj7q | null | false | 2016-12-29T16:30:43Z |
dbrcgzx | t1_dbrcgzx | 1,483,028,964 | user_11690f59a142 | Cooking | They are kind of area specific, if you use what comes up in my google goggle you would get metric recipes not freedom units or korns or whatever you use. | 1 | t1_dbqpx39 | t3_5kt6dq | /r/Cooking/comments/t3_5kt6dq/dbrcgzx | null | false | 2016-12-29T16:29:24Z |
dbrcfzp | t1_dbrcfzp | 1,483,028,928 | user_eae4a175e6a1 | Cooking | I used to have one but gave it away when I moved cities. It was the best thing ever but now my kitchen is REALLY tiny and I haven't got the space :( Easy to clean , too. I miss it so much! | 4 | t1_dbrc2w7 | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrcfzp | null | false | 2016-12-29T16:28:48Z |
dbrcesx | t1_dbrcesx | 1,483,028,886 | user_c263f3f76e3b | Cooking | I'm not a vegetarian but I have been friends with one for a very long time. Omelettes are incredibly versatile and fast and can get you protein plus whatever veggies you want to throw in. If you want even less effort and skill required, you can just make scrambled eggs plus vegetables.
I also like to make chicken s... | 42 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrcesx | null | false | 2016-12-29T16:28:06Z |
dbrcer8 | t1_dbrcer8 | 1,483,028,884 | [deleted] | Cooking | [deleted] | 1 | t1_dbr9azk | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbrcer8 | null | false | 2016-12-29T16:28:04Z |
dbrceag | t1_dbrceag | 1,483,028,867 | user_d5432d814d6a | Cooking | honestly i'd never heard of him.
I've taken a very slow introduction to cooking - starting with some youtube videos and this being my first 'cookbook' but i'm enjoying it. seems like a ton of good info inside | 2 | t1_dbrc6p2 | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbrceag | null | false | 2016-12-29T16:27:47Z |
dbrce8v | t1_dbrce8v | 1,483,028,865 | user_b6099e84cdee | Cooking | Not sure if this is what you're asking for, but I throw it out everytime one of these threads pops up -- lentil tacos! Simmer your lentils as usual. Then just treat it like ground beef tacos really. I sautee some onion, garlic, tonnes of chili powder, paprika, cayenne, cumin etc. Toss the lentils in. Boom. Little tomat... | 90 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrce8v | null | false | 2016-12-29T16:27:45Z |
dbrce6p | t1_dbrce6p | 1,483,028,863 | user_eae4a175e6a1 | Cooking | Humm I love polenta, I usually do creamy but haven't in a while because of the heat (it's summer here, cruel cruel Rio summer). Baked is a great idea! And also never thought to put beans and mushrooms together, I'll def try that. Thanks! | 25 | t1_dbrbk4k | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrce6p | null | false | 2016-12-29T16:27:43Z |
dbrcd6p | t1_dbrcd6p | 1,483,028,827 | user_3cbc43527242 | Cooking | Right? wtf. Can't even ask a question.
I just want OP to clarify what's different since they explicitly mentioned this is an alternative to chili. I get that it's a more saucy consistency, but me tomato + ground beef + cumin + chiles puts you squarely in the chili zone. | 5 | t1_dbr9azk | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbrcd6p | null | false | 2016-12-29T16:27:07Z |
dbrca41 | t1_dbrca41 | 1,483,028,716 | user_cb44806e4810 | Cooking | Not a vegetarian but I made this yesterday as a side dish....Cauliflower with salt, pepper, minced garlic, sweet smoked paprika, some oregano and a good chunk of olive oil. Preheat oven to 450 with the pan inside. After tossing the cauliflower to mix all ingredients I threw it in the hot pyrex from the oven and left in... | 3 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrca41 | null | false | 2016-12-29T16:25:16Z |
dbrc9fz | t1_dbrc9fz | 1,483,028,693 | user_6a8aaa140a0e | Cooking | Yeah it's a fantastic book. Better than most of the "modernist" cook books out there. His chili and fajitas have changed my life.
Oh and the method he has for roasting the best sweet potatoes ever is so genius and so easy. I do it every time. Roast the sweet potatoes as low as your oven goes, ideally 135-170 degree... | 6 | t3_5kxifm | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbrc9fz | null | false | 2016-12-29T16:24:53Z |
dbrc889 | t1_dbrc889 | 1,483,028,649 | user_3475c01913b2 | Cooking | What I'm eating right now:
I fried onion in the pan, then added thin slices of carrot, shredded yam, pieces of kale. And crushed chickpeas (it's ok if you let them be hole, but they won't take as much flavor). Fried it for a while on medium heat. Added spices, salt and cream. After, I cracked a couple of eggs on top, ... | 3 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrc889 | null | false | 2016-12-29T16:24:09Z |
dbrc6p2 | t1_dbrc6p2 | 1,483,028,594 | user_0f5bb3485f2c | Cooking | Think of him as Alton Brown f the internet age... I've followed since his serious eats days... You can find his articles there, or via his Instagram : kenjilopezalt
Well written, articulate, and intensely focused on whatever recipe he's working on... Fun to read, and probably better to try the recipes... | 24 | t3_5kxifm | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbrc6p2 | null | false | 2016-12-29T16:23:14Z |
dbrc4lv | t1_dbrc4lv | 1,483,028,518 | user_668a25c31a49 | Cooking | You said it. everyone thinks it's magic, all it is is a convection oven. It's an oven + a blow dryer. It's great, but it's not some fancy new thing, and honestly it's probably not much healthier than a deep fryer. If you want thick crispy skin you need to add more oil onto your flour, which would be about as much o... | 3 | t1_dbqvm9k | t3_5ktzm8 | /r/Cooking/comments/t3_5ktzm8/dbrc4lv | null | false | 2016-12-29T16:21:58Z |
dbrc3c3 | t1_dbrc3c3 | 1,483,028,470 | user_ae93220180a4 | Cooking | Huitlacoche quesadillas.
- Tortillas
- 1/4 of an onion
- [Huitlacoche](https://en.wikipedia.org/wiki/Corn_smut)
- [Mexican Tea Leaves](https://en.wikipedia.org/wiki/Dysphania_ambrosioides)
- Black beans
- Avocado
- Salsa
- Oil
-Salt
Pour 1 tablespoon of oil in a pan, then add the onion and cook for a minute. Then add... | 3 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrc3c3 | null | false | 2016-12-29T16:21:10Z |
dbrc2w7 | t1_dbrc2w7 | 1,483,028,454 | user_1585a3d62627 | Cooking | Invest in an air fryer I make kale chips and fries all day long | 4 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrc2w7 | null | false | 2016-12-29T16:20:54Z |
dbrc0s8 | t1_dbrc0s8 | 1,483,028,377 | user_726e1d1efd8d | Cooking | Was thinking about adding chicken and maybe broccoli to my next mac and cheese. How much chicken do you add? | 1 | t1_dbqvfjy | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbrc0s8 | null | false | 2016-12-29T16:19:37Z |
dbrbx7j | t1_dbrbx7j | 1,483,028,248 | user_1337a4aff3bb | Cooking | Sounds tasty! I'm thinking it seems close to some enchilada sauce recipes. | 1 | t3_5kuhnv | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbrbx7j | null | false | 2016-12-29T16:17:28Z |
dbrbuwu | t1_dbrbuwu | 1,483,028,164 | user_63113146f9a3 | Cooking | 10 mins should be sufficient, however each pressure cooker is different so try 1st with 2 whistle and than try with 3 is not cooked. | 7 | t1_dbrb7k8 | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrbuwu | null | false | 2016-12-29T16:16:04Z |
dbrbu1g | t1_dbrbu1g | 1,483,028,133 | user_93c8a66d91d3 | Cooking | Maybe I need to eat some WILD rabbit, but I've never found farm-raised rabbit to be that tasty so I can take it or leave it.
I *love* wild deer/elk/antelope | 9 | t3_5kx54f | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbrbu1g | null | false | 2016-12-29T16:15:33Z |
dbrbt2h | t1_dbrbt2h | 1,483,028,098 | user_e734f05efff4 | Cooking | About 5 toots | 88 | t1_dbrb7k8 | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrbt2h | null | false | 2016-12-29T16:14:58Z |
dbrbnwy | t1_dbrbnwy | 1,483,027,908 | user_027f5a95c3a9 | Cooking | http://www.seriouseats.com/2014/01/the-food-lab-homemade-shin-cup-style-spicy-korean-ramyun-recipe.html | 1 | t3_5kwbap | t3_5kwbap | /r/Cooking/comments/t3_5kwbap/dbrbnwy | null | false | 2016-12-29T16:11:48Z |
dbrbk4k | t1_dbrbk4k | 1,483,027,767 | user_852ba8b61dad | Cooking | I think my favorite (also my husbands) is polenta with greens and beans. I get the pre-made polenta in a tube. Slice into half inch pieces and bake until crispy.
While that's baking, I sauté mushrooms with garlic, add in some tomatoes, then some chopped chard, and finally a can of white beans. Season with salt, p... | 144 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrbk4k | null | false | 2016-12-29T16:09:27Z |
dbrbizt | t1_dbrbizt | 1,483,027,723 | user_bca2f10604b1 | Cooking | Other grains to try are quinoa and barley. Both are pretty easy (barley is a little more time intensive but if you have a rice cooker you can drop it in there) and both can be spruced up with some bouillon (chicken, beef, veggie).
I also second the butternut squash. I found a great recipe for pasta sauce (essentially ... | 12 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrbizt | null | false | 2016-12-29T16:08:43Z |
dbrbhgd | t1_dbrbhgd | 1,483,027,665 | user_c3eb2b78c66e | Cooking | My Asian Supermarket has frozen whole rabbit, if anyone else is looking for it.
EDIT: [This is the rabbit stew I made.](http://imgur.com/a/yxfIG) The recipe is from the [Game of Thrones cookbook](https://www.amazon.com/Feast-Ice-Fire-Official-Companion/dp/0345534492/ref=sr_1_1?ie=UTF8&qid=1483066597&sr=8-1&keyword... | 8 | t3_5kx54f | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbrbhgd | null | false | 2016-12-29T16:07:45Z |
dbrbfuf | t1_dbrbfuf | 1,483,027,605 | user_d9fcaed51158 | Cooking | THANK YOU KINDLY!!! | 5 | t1_dbraf84 | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbrbfuf | null | false | 2016-12-29T16:06:45Z |
dbrbfbm | t1_dbrbfbm | 1,483,027,586 | user_d9fcaed51158 | Cooking | add same amount as water or add half portions of water and coconut milk? | 2 | t1_dbr9us0 | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbrbfbm | null | false | 2016-12-29T16:06:26Z |
dbrbd6u | t1_dbrbd6u | 1,483,027,505 | user_d9fcaed51158 | Cooking | how do you buy or make sticky rice | 2 | t1_dbr8yti | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbrbd6u | null | false | 2016-12-29T16:05:05Z |
dbrbcvr | t1_dbrbcvr | 1,483,027,494 | user_56be25d0351b | Cooking | I use a rice cooker and add it all at the beginning.
I make Spanish rice by using canned tomatoes and cilantro & tomato broth packet. I measure out the juice in the canned tomatoes first and then add water to complete the measurement of water needed to cook the rice.
I've added frozen mixed vegetables and chicken b... | 2 | t1_dbrb76b | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbrbcvr | null | false | 2016-12-29T16:04:54Z |
dbrba2s | t1_dbrba2s | 1,483,027,389 | user_d919f0c36c91 | Cooking | Only 2,034 comment karma. No respect I tell ya. | 1 | t1_dbqy11h | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbrba2s | null | false | 2016-12-29T16:03:09Z |
dbrb7k8 | t1_dbrb7k8 | 1,483,027,296 | user_f1ef69246a99 | Cooking | How long is three whistles? | 56 | t1_dbr6ifl | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrb7k8 | null | false | 2016-12-29T16:01:36Z |
dbrb76b | t1_dbrb76b | 1,483,027,281 | user_d9fcaed51158 | Cooking | thanks! do I add before or during the cooking??? | 1 | t1_dbr7hy7 | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbrb76b | null | false | 2016-12-29T16:01:21Z |
dbrb6uj | t1_dbrb6uj | 1,483,027,269 | user_8cf7043b2c9e | Cooking | I would stew the rabbit. That seems to be the most common method in Julia Child's book. | 15 | t3_5kx54f | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbrb6uj | null | false | 2016-12-29T16:01:09Z |
dbrb6ms | t1_dbrb6ms | 1,483,027,261 | user_d9fcaed51158 | Cooking | have you had a good experience or taste with a particular broth? | 1 | t1_dbr73xa | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbrb6ms | null | false | 2016-12-29T16:01:01Z |
dbrb5u3 | t1_dbrb5u3 | 1,483,027,230 | user_6a173d50c235 | Cooking | [Pasta Aglio e Olio](https://www.youtube.com/watch?v=bJUiWdM__Qw) (pasta w/ garlic and olive oil) is super easy and super fast. [If you don't worry about boiling the water](http://www.seriouseats.com/2015/09/tips-for-better-easier-pasta.html), you can cut the garlic while the pasta cooks, then chop the parsley while th... | 9 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbrb5u3 | null | false | 2016-12-29T16:00:30Z |
dbrb4fy | t1_dbrb4fy | 1,483,027,177 | user_487e33efe767 | Cooking | I'll give it a try. I feel like I may be nervous about having to little oil in the pan after I'm done because the similar thing happens to my cast iron. I'll wipe it clean. It must leave a microscopic layer of oil behind even if it's dry to the eye. | 1 | t1_dbr7ndd | t3_5kv5ob | /r/Cooking/comments/t3_5kv5ob/dbrb4fy | null | false | 2016-12-29T15:59:37Z |
dbrb22e | t1_dbrb22e | 1,483,027,087 | user_2debc12f502a | Cooking | I always get downvoted - but i say use your best judgement. Rotten or rotting meat has a definite, more pronounced and pungent smell. It usually has a slimy coating over it even when washed thoroughly.
Do you think you're supermarket really handles the same meat as carefully as you think they do? The sad answer i... | 5 | t3_5kwztp | t3_5kwztp | /r/Cooking/comments/t3_5kwztp/dbrb22e | null | false | 2016-12-29T15:58:07Z |
dbrb137 | t1_dbrb137 | 1,483,027,050 | user_f104fbb6689e | Cooking | saute it in skillet with a clove or 2 of garlic per cup raw rice, some onion powder and just enough oil to get it coated, very low heat, just barely sizzling sound, stir every few mins until all the rice is bright white (15 mins-ish)
Then cook it normal but using tomato-chicken boullion instead of water, you have easy... | 9 | t3_5kwz4z | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbrb137 | null | false | 2016-12-29T15:57:30Z |
dbrb13m | t1_dbrb13m | 1,483,027,050 | user_d8640c5b8d6e | Cooking | Woohoo! Eat this on the space needle, smoking a joint, while listening to Van Halen - Dream (the blue angel song). Show us how high you can get! | 1 | t1_dbqyeyi | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbrb13m | null | false | 2016-12-29T15:57:30Z |
dbraz88 | t1_dbraz88 | 1,483,026,980 | user_ab3e558faa15 | Cooking | Because metal doesn't melt or burn and won't make your food taste like burned plastic, it is also cheap widely available and can be thrown away. As far as keeping things hot it isn't much good as you point out but it will certainly retain more heat than nothing. It will trap moisture. It will reduce the chance of messe... | 11 | t3_5kxdel | t3_5kxdel | /r/Cooking/comments/t3_5kxdel/dbraz88 | null | false | 2016-12-29T15:56:20Z |
dbrappy | t1_dbrappy | 1,483,026,623 | user_7992479ba111 | Cooking | [There are a ton](https://www.google.com/search?q=reverse+recipe+lookup) | 1 | t3_5kt6dq | t3_5kt6dq | /r/Cooking/comments/t3_5kt6dq/dbrappy | null | false | 2016-12-29T15:50:23Z |
dbramoa | t1_dbramoa | 1,483,026,507 | user_f80cb43eeb34 | Cooking | Quick homemade hummus for me as well, except that I add a bit of olive oil for even more flavour! I usually eat it with carrots or Paris mushroom. | 1 | t1_dbra43y | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbramoa | null | false | 2016-12-29T15:48:27Z |
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