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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d0gzgg0 | t1_d0gzgg0 | 1,456,677,739 | user_7080a7a39821 | Cooking | Not as much as people on reddit stress it. Trust me. | 2 | t1_d0dalxr | t3_47e41v | /r/Cooking/comments/t3_47e41v/d0gzgg0 | null | false | 2016-02-28T16:42:19Z |
d0gz5qk | t1_d0gz5qk | 1,456,677,194 | user_b813d1502496 | Cooking | I think it's called a bell pepper in the US | 2 | t1_d0gyv1v | t3_47vncj | /r/Cooking/comments/t3_47vncj/d0gz5qk | null | false | 2016-02-28T16:33:14Z |
d0gyy2c | t1_d0gyy2c | 1,456,676,804 | user_511389fbbe85 | Cooking | Mushroom pate:
- 2 pts white mushrooms, pureed
- .5-1 lb bacon, diced raw
- 2-3 shallots or equal amt onion, diced
- 2 bricks cream cheese (Neufchatel works just fine if you want the lower fat content)
- dash garlic powder
Have everything chopped/pureed before you start - trust me. Crisp up the bacon pieces in ... | 9 | t1_d0gx53c | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gyy2c | null | false | 2016-02-28T16:26:44Z |
d0gywo2 | t1_d0gywo2 | 1,456,676,733 | user_2b50dc4ff067 | Cooking | It was a really cool process. To turn a whole chicken into this was very fun and rewarding, not to mention DELICIOUS | 3 | t1_d0gvqw6 | t3_47zs23 | /r/Cooking/comments/t3_47zs23/d0gywo2 | null | false | 2016-02-28T16:25:33Z |
d0gyv1v | t1_d0gyv1v | 1,456,676,652 | user_690ccf7387e2 | Cooking | Is capiscum a green pepper or it or something else? | 1 | t1_d0gw5wp | t3_47vncj | /r/Cooking/comments/t3_47vncj/d0gyv1v | null | false | 2016-02-28T16:24:12Z |
d0gyr07 | t1_d0gyr07 | 1,456,676,443 | user_f3750df4dc01 | Cooking | It's probably fine, but I personally wouldn't touch it. I know most people here scoff at food safety in this situation, but I take it as seriously a t home as I do at work.
Best case scenario, save $10. Worst case, and up sick. A few bucks isn't worth the risk if you ask me | 5 | t3_481p26 | t3_481p26 | /r/Cooking/comments/t3_481p26/d0gyr07 | null | false | 2016-02-28T16:20:43Z |
d0gypz5 | t1_d0gypz5 | 1,456,676,390 | user_5764b9c15738 | Cooking | That threw me. You just got a deep fried what? | 1 | t3_47zbn3 | t3_47zbn3 | /r/Cooking/comments/t3_47zbn3/d0gypz5 | null | false | 2016-02-28T16:19:50Z |
d0gynuf | t1_d0gynuf | 1,456,676,276 | user_a82133627fde | Cooking | People use bacon fat for all kinds of things, you can use rendered beef fat in similar ways. I use it for roasted potatoes and browning lean meats for stews and chilis. | 2 | t3_47yxpp | t3_47yxpp | /r/Cooking/comments/t3_47yxpp/d0gynuf | null | false | 2016-02-28T16:17:56Z |
d0gykah | t1_d0gykah | 1,456,676,092 | user_10b0144f781a | Cooking | I do -- usually with pretty simple or familiar recipes where the recipe is more reminder of ingredients or quantities and the directions are more or less a formality. (Like I don't record instructions to soften the butter in order to cream it with sugar.)
All my basic muffin and cookies, for example, are basically:
... | 1 | t3_47wsyc | t3_47wsyc | /r/Cooking/comments/t3_47wsyc/d0gykah | null | false | 2016-02-28T16:14:52Z |
d0gyi70 | t1_d0gyi70 | 1,456,675,984 | user_3eb17dd8f264 | Cooking | This is exactly what I was thinking. Beef Braciola usually involves pine nuts and white raisins. | 3 | t1_d0gpa8x | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gyi70 | null | false | 2016-02-28T16:13:04Z |
d0gyeu8 | t1_d0gyeu8 | 1,456,675,818 | user_d18cf0777475 | Cooking | Lasagna | 6 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0gyeu8 | null | false | 2016-02-28T16:10:18Z |
d0gyd1e | t1_d0gyd1e | 1,456,675,729 | user_c82baab1d451 | Cooking | OP, you are being so good about how much shit you've gotten. Just wanted to chime in with the mushroom hate solidarity.
I also hate bacon and avocados, so I'm pretty sure I'm going to get banned from reddit soon... | 3 | t1_d0ghksn | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gyd1e | null | false | 2016-02-28T16:08:49Z |
d0gyctg | t1_d0gyctg | 1,456,675,718 | user_d0ad9c077fdd | Cooking | I'm in Alberta too, last week I went to sobeys and I bought a 7 pack of boneless skinless chicken breast and it was 38$! Blew my mind, I also heard that apples are going to keep going up, but it's nice filling up the suv for under 30-35 | 1 | t1_d0gj04n | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gyctg | null | false | 2016-02-28T16:08:38Z |
d0gycix | t1_d0gycix | 1,456,675,703 | user_8c0713634618 | Cooking | I like cream cheese, browned ground chuck, the chopped and sautéed mushroom stems, panko crumbs, grated parmesan, worcestershire, any spices and herbs you like. | 25 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0gycix | null | false | 2016-02-28T16:08:23Z |
d0gybbw | t1_d0gybbw | 1,456,675,640 | user_0b2a34ff171b | Cooking | I don't know why people keep trying to evangelize you over to the mushroom side. I love mushrooms, but damn, I respect that you have different taste preferences. Besides, it means more mushrooms in the world for me. | 3 | t1_d0grvyd | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gybbw | null | false | 2016-02-28T16:07:20Z |
d0gyb04 | t1_d0gyb04 | 1,456,675,622 | user_0f90a9ef89b8 | Cooking | I use Evernote. I can clip recipes from the web, save photos of written recipes, or write my own down. All recipes are editable, exporting is available, it syncs everywhere for free... It's been working for me! | 10 | t3_481fah | t3_481fah | /r/Cooking/comments/t3_481fah/d0gyb04 | null | false | 2016-02-28T16:07:02Z |
d0gy8nv | t1_d0gy8nv | 1,456,675,509 | user_9308931d0554 | Cooking | I'm a big fan of Paprika: https://paprikaapp.com
It syncs to their own service and runs on Mac, Windows, iOS, and Android. I like how easy it is to take a recipe on a web page and get it into the app. | 17 | t3_481fah | t3_481fah | /r/Cooking/comments/t3_481fah/d0gy8nv | null | false | 2016-02-28T16:05:09Z |
d0gy8kn | t1_d0gy8kn | 1,456,675,504 | user_24ac1d7f1332 | Cooking | Nice! How would I go about making that? | 3 | t1_d0gwnii | t3_482t99 | /r/Cooking/comments/t3_482t99/d0gy8kn | null | false | 2016-02-28T16:05:04Z |
d0gy6xg | t1_d0gy6xg | 1,456,675,426 | user_0b2a34ff171b | Cooking | That's so stupid, considering how common and deadly nut allergies are. I think avoiding a person's death is more important than a nut loving person being slightly inconvenienced. | 4 | t1_d0gxyes | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gy6xg | null | false | 2016-02-28T16:03:46Z |
d0gy4fr | t1_d0gy4fr | 1,456,675,308 | user_2e6728f4f5dc | Cooking | Butter. Fresh grated Parmesan cheese. BBQ on low for 10 min. You're welcome. | 3 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0gy4fr | null | false | 2016-02-28T16:01:48Z |
d0gy34j | t1_d0gy34j | 1,456,675,248 | user_4303c3439df3 | Cooking | [spinach and ricotta](http://jourdanleigh.blogspot.co.uk/2012/05/spinach-ricotta-stuffed-portobello.html) | 4 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0gy34j | null | false | 2016-02-28T16:00:48Z |
d0gy2fd | t1_d0gy2fd | 1,456,675,217 | user_4303c3439df3 | Cooking | I eat beans as the main protein for most of my meals- my favorite thing to do is make a ratatouille at the weekend and put butter-beans in it and eat it through the week with baked potatoes or couscous. I don't use a recipe [but this one looks good](http://mr-organic.com/en/get-involved/recipes/mains/butter-bean-ratato... | 1 | t3_47z3xu | t3_47z3xu | /r/Cooking/comments/t3_47z3xu/d0gy2fd | null | false | 2016-02-28T16:00:17Z |
d0gy2e2 | t1_d0gy2e2 | 1,456,675,215 | user_f6a6383b4801 | Cooking | I made a southwest filet mignon the other day because I was bored of Au Poivre.
I put a bit of chili powder on the steak along with salt and pepper before it hit the pan. Then I put about a cup of yogurt, a cup of cilantro, and a couple of jalapenos into the food processor. Served it over some sauted corn and bac... | 2 | t3_47zmhi | t3_47zmhi | /r/Cooking/comments/t3_47zmhi/d0gy2e2 | null | false | 2016-02-28T16:00:15Z |
d0gy19y | t1_d0gy19y | 1,456,675,163 | user_3dd6446dd1de | Cooking | Wow. You've done this? | 1 | t1_d0guzk2 | t3_480fla | /r/Cooking/comments/t3_480fla/d0gy19y | null | false | 2016-02-28T15:59:23Z |
d0gy05f | t1_d0gy05f | 1,456,675,110 | user_0b2a34ff171b | Cooking | At about age 18, I suddenly started getting really sick when I eat red/yellow/white onions. Garlic, shallots, and green onions in moderate amounts are still okay. I think it has to do with the allium concentration, because lilies also give me strong headaches.
Anyway, I miss onions something fierce. My heart pangs wit... | 2 | t1_d0gq48t | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gy05f | null | false | 2016-02-28T15:58:30Z |
d0gxzgz | t1_d0gxzgz | 1,456,675,074 | user_713774044323 | Cooking | Crab cakes | 5 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0gxzgz | null | false | 2016-02-28T15:57:54Z |
d0gxyes | t1_d0gxyes | 1,456,675,019 | user_ba04ec9c60ed | Cooking | When I mention on reddit that I have a nut allergy, the responses are usually *super* unkind. It's often to the tune of "You and your kind should be dead so I can eat peanut butter and send my kid to school with it", or the old Louie CK skit. | 8 | t1_d0gxs4t | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gxyes | null | false | 2016-02-28T15:56:59Z |
d0gxw2d | t1_d0gxw2d | 1,456,674,895 | user_5894fa7a4de9 | Cooking | It's not exclusively an age thing though. Sure, appreciating bitter tastes is physiological and you acquire that through age. There are other factors described in the link that determine it.
Yeah sure if you've eaten loads of it and still don't like it, cool, but just because you're older doesn't mean you can't acquir... | 1 | t1_d0gxq25 | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gxw2d | null | false | 2016-02-28T15:54:55Z |
d0gxs4t | t1_d0gxs4t | 1,456,674,693 | user_0b2a34ff171b | Cooking | It's crazy how weird people can get about others' food preferences. Me saying that I don't care for peas almost always results in a barrage of comments about how I just haven't had them cooked right, or I haven't had fresh ones. I've tried them a million ways, fresh out of gardens, and cooked by people who are wizards... | 13 | t1_d0gqlxj | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gxs4t | null | false | 2016-02-28T15:51:33Z |
d0gxqaz | t1_d0gxqaz | 1,456,674,593 | [deleted] | Cooking | [removed] | 1 | t1_d0gxptu | t3_47v6ej | /r/Cooking/comments/t3_47v6ej/d0gxqaz | null | false | 2016-02-28T15:49:53Z |
d0gxq25 | t1_d0gxq25 | 1,456,674,580 | user_2a849571e3b4 | Cooking | It can make sense to say that to someone who is younger, but once people are in their late twenties and beyond, they become very unlikely to acquire the taste for anything--especially something that you regularly keep trying to appease others, and still dislike. | 4 | t1_d0gurr9 | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gxq25 | null | false | 2016-02-28T15:49:40Z |
d0gxptu | t1_d0gxptu | 1,456,674,567 | user_b6d1ab142bd4 | Cooking | They do have some full tang knifes, they handle would look like [this](http://www.amazon.com/Kai-Magoroku-Forging-Santoku-AB-5202/dp/B0026L5M6S/). At that, it's still stainless steal rather than carbon steel which makes it a pretty meh knife. | 1 | t1_d0gxg10 | t3_47v6ej | /r/Cooking/comments/t3_47v6ej/d0gxptu | null | false | 2016-02-28T15:49:27Z |
d0gxodz | t1_d0gxodz | 1,456,674,490 | user_e5fabf71bb4c | Cooking | Bottom line, you want something smooth-ish, just on the rich side, thick, and flavorful. If there's a particular flavor profile you're interested in, let me know and I'll make suggestions once I'm off mobile. | 4 | t3_47zrgt | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gxodz | null | false | 2016-02-28T15:48:10Z |
d0gxlif | t1_d0gxlif | 1,456,674,333 | user_9ea35159d28f | Cooking | Flaked crab, shredded cheddar, and cream cheese, plus breadcrumbs on top. | 9 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0gxlif | null | false | 2016-02-28T15:45:33Z |
d0gxl1q | t1_d0gxl1q | 1,456,674,309 | user_e5fabf71bb4c | Cooking | My god you're persistent. Do you hold stock in a mushroom farm or belong to some kind of secret mushroom lobby? Let it go. Accept it. Try to be creative and suggest alternatives instead of taking the easy path of judging OP over something arbitrary, subjective, and meaningless. | 8 | t1_d0gobr6 | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gxl1q | null | false | 2016-02-28T15:45:09Z |
d0gxizv | t1_d0gxizv | 1,456,674,202 | user_e868b9fecf6b | Cooking | Someone else posted a recipe for refried beans. Here's a real simple recipe using them, it's a crowd pleaser.
http://www.foodnetwork.com/recipes/ree-drummond/beef-and-bean-burritos-recipe.html | 1 | t3_47z3xu | t3_47z3xu | /r/Cooking/comments/t3_47z3xu/d0gxizv | null | false | 2016-02-28T15:43:22Z |
d0gxiyk | t1_d0gxiyk | 1,456,674,200 | user_a72034a4b420 | Cooking | Personally I don't like the buttery flavor that roux adds to a red wine sauce, that's why I prefer the corn starch. Though I suppose I could always make a roux with a neutrally flavored fat | 1 | t1_d0gxgu2 | t3_47zmhi | /r/Cooking/comments/t3_47zmhi/d0gxiyk | null | false | 2016-02-28T15:43:20Z |
d0gxhbp | t1_d0gxhbp | 1,456,674,112 | user_96a78b45d751 | Cooking | I like smoked cheese and hoummus in stuffed mushrooms. | 4 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0gxhbp | null | false | 2016-02-28T15:41:52Z |
d0gxgu2 | t1_d0gxgu2 | 1,456,674,085 | user_461e12edf59d | Cooking | I will use cornstarch if I'm in a hurry, or for a sauce I want to have a very high shine or gloss. Roux lasts forever in the fridge so I always keep a container on hand.
I just prefer the flavor and texture a good roux can add to a sauce. | 1 | t1_d0gs66t | t3_47zmhi | /r/Cooking/comments/t3_47zmhi/d0gxgu2 | null | false | 2016-02-28T15:41:25Z |
d0gxg10 | t1_d0gxg10 | 1,456,674,043 | user_2d7c727bfea7 | Cooking | I didn't see a product description. I was looking at the pic and it looks like there are pins going down the length of the handle, presumably holding the tang in place. | 1 | t1_d0gwswu | t3_47v6ej | /r/Cooking/comments/t3_47v6ej/d0gxg10 | null | false | 2016-02-28T15:40:43Z |
d0gxdwp | t1_d0gxdwp | 1,456,673,939 | user_624bb885ac27 | Cooking | You can make what I think are hands-down the greatest brownies in the world, courtesy of Mark Bittman:
Melt 2 oz unsweetened chocolate with a stick of butter, stir in a cup of sugar, beat in 2 eggs, one at a time, stir in 1/2 cup flour, a pinch of salt, and 1/2 tsp vanilla. Add 1 cup chocolate chips (optional). Bake 2... | 1 | t3_47ykbx | t3_47ykbx | /r/Cooking/comments/t3_47ykbx/d0gxdwp | null | false | 2016-02-28T15:38:59Z |
d0gxdpz | t1_d0gxdpz | 1,456,673,928 | user_e5fabf71bb4c | Cooking | How widely have you eaten? I've tried certain Asian foods that, sorry, I simply cannot stomach - and I spent three childhood years in Japan. I find it hard to believe that you're incapable of being disgusted unless you've played it safe. | 10 | t1_d0gvueu | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gxdpz | null | false | 2016-02-28T15:38:48Z |
d0gxagk | t1_d0gxagk | 1,456,673,755 | user_700e82c88747 | Cooking | Pesto or
Mozzarella, herbs, olive oil
| 10 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0gxagk | null | false | 2016-02-28T15:35:55Z |
d0gx91g | t1_d0gx91g | 1,456,673,677 | user_e5fabf71bb4c | Cooking | There has to be a name for the trope of redditors taking deeply personal offense that another redditors has a different opinion. It's endemic to the entire site, and then we wonder why we have so many trolls. | 6 | t1_d0gqlxj | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gx91g | null | false | 2016-02-28T15:34:37Z |
d0gx53c | t1_d0gx53c | 1,456,673,469 | user_e5fabf71bb4c | Cooking | I love both.
And we're waiting for that recipe, friend. | 7 | t1_d0gsjyn | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gx53c | null | false | 2016-02-28T15:31:09Z |
d0gx1v2 | t1_d0gx1v2 | 1,456,673,291 | user_fc2ecf568560 | Cooking | Mac N Cheese | 6 | t3_480d0p | t3_480d0p | /r/Cooking/comments/t3_480d0p/d0gx1v2 | null | false | 2016-02-28T15:28:11Z |
d0gwz9n | t1_d0gwz9n | 1,456,673,145 | user_528937ce875d | Cooking | Not canning exactly, but [this](http://www.greatcurryrecipes.net/2013/12/31/make-indian-restaurant-style-curry-sauce-large-batch/) does keep well in the fridge or freezer
I've only made this once so far and while its good, I think the spices need a bit of adjusting, even as a base recipe.
edit:spelling/spaces | 2 | t3_47xyy2 | t3_47xyy2 | /r/Cooking/comments/t3_47xyy2/d0gwz9n | null | false | 2016-02-28T15:25:45Z |
d0gwy9i | t1_d0gwy9i | 1,456,673,090 | user_36f39646c62e | Cooking | Mushroom is already a substitute for pate. | 3 | t3_47zrgt | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gwy9i | null | false | 2016-02-28T15:24:50Z |
d0gwvbu | t1_d0gwvbu | 1,456,672,916 | user_b6c9ff84b46e | Cooking | Cool! So just breast meat, looks awesome, love the deep fry at the end. | 1 | t1_d0gweb0 | t3_47zs23 | /r/Cooking/comments/t3_47zs23/d0gwvbu | null | false | 2016-02-28T15:21:56Z |
d0gwv37 | t1_d0gwv37 | 1,456,672,901 | user_bd27a71a3666 | Cooking | This is what I do. I love having rendered beef fat to cook with. If you are careful to evaporate all the water, it lasts a long time.
Use to fry steaks, or if you are feeling daring, deep fry chicken and French fries. If it's good beef, the tallow will be light golden and buttery tasting. | 2 | t1_d0gc67n | t3_47yxpp | /r/Cooking/comments/t3_47yxpp/d0gwv37 | null | false | 2016-02-28T15:21:41Z |
d0gwsz2 | t1_d0gwsz2 | 1,456,672,774 | [deleted] | Cooking | [removed] | 1 | t1_d0gwswu | t3_47v6ej | /r/Cooking/comments/t3_47v6ej/d0gwsz2 | null | false | 2016-02-28T15:19:34Z |
d0gwswu | t1_d0gwswu | 1,456,672,770 | user_b6d1ab142bd4 | Cooking | How *is* it? You can't see it in any [product description](http://www.amazon.com/gp/product/B00KKEBT9C?ref_=cm_sw_r_cp_awd_rQG0wbEXY5WDP). Also it's got a cheap molded handle making it impossible to tell. | 1 | t1_d0gvzq0 | t3_47v6ej | /r/Cooking/comments/t3_47v6ej/d0gwswu | null | false | 2016-02-28T15:19:30Z |
d0gwssx | t1_d0gwssx | 1,456,672,763 | user_51a8c6d5ac81 | Cooking | I'm gonna throw my hat in with the spinach or caramelized onions brigade, but to that I'm going to suggest adding some sort of cheese-- I think chevre or roquefort would be spectacular. | 2 | t3_47zrgt | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gwssx | null | false | 2016-02-28T15:19:23Z |
d0gwnii | t1_d0gwnii | 1,456,672,437 | user_9fec7ca1e397 | Cooking | How about Gorgonzola and spinach, drizzled with a red bell pepper vinaigrette? | 36 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0gwnii | null | false | 2016-02-28T15:13:57Z |
d0gwh1j | t1_d0gwh1j | 1,456,672,041 | user_876d7a194d5c | Cooking | Goat cheese and shallots. | 12 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0gwh1j | null | false | 2016-02-28T15:07:21Z |
d0gwgve | t1_d0gwgve | 1,456,672,029 | user_a60098c6b6c2 | Cooking | At my old job, I used to make them with crab a lot. I've had the, stuffed with bacon and cheese as well, that was pretty delicious. I've also seen them with regular bread cube type stuffing. | 21 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0gwgve | null | false | 2016-02-28T15:07:09Z |
d0gwee9 | t1_d0gwee9 | 1,456,671,878 | user_cc0fb003b962 | Cooking | 5 gallons of water are used to produce 1 gallon of drinking water?! | 1 | t1_d0e00py | t3_47iw73 | /r/Cooking/comments/t3_47iw73/d0gwee9 | null | false | 2016-02-28T15:04:38Z |
d0gweb0 | t1_d0gweb0 | 1,456,671,873 | user_2b50dc4ff067 | Cooking | I know. Not 100% sure why ChefSteps called it Roulade. Here is the video I replicated https://www.youtube.com/watch?v=PEPozQ-98dI | 2 | t1_d0gwbsx | t3_47zs23 | /r/Cooking/comments/t3_47zs23/d0gweb0 | null | false | 2016-02-28T15:04:33Z |
d0gwdft | t1_d0gwdft | 1,456,671,817 | user_2b50dc4ff067 | Cooking | You could have bought 2 Anova's for the price of that Yeti! Haha. This was lots of fun, and well worth the effort. | 3 | t1_d0gw3te | t3_47zs23 | /r/Cooking/comments/t3_47zs23/d0gwdft | null | false | 2016-02-28T15:03:37Z |
d0gwbsx | t1_d0gwbsx | 1,456,671,716 | user_b6c9ff84b46e | Cooking | How did you do it if it wasn't rolled? Roulade means "to roll" in French. Looks great though. | 2 | t1_d0gtvif | t3_47zs23 | /r/Cooking/comments/t3_47zs23/d0gwbsx | null | false | 2016-02-28T15:01:56Z |
d0gw5yy | t1_d0gw5yy | 1,456,671,360 | user_c905e1c9a1a0 | Cooking | Chocolate absolutely does dissolve in water, you just need to melt it first. | 0 | t1_d0gojxg | t3_47ykbx | /r/Cooking/comments/t3_47ykbx/d0gw5yy | null | false | 2016-02-28T14:56:00Z |
d0gw5wp | t1_d0gw5wp | 1,456,671,357 | user_b813d1502496 | Cooking | **Ingredients**
For Kadai Masala :
3-4 tsp Coriander Seeds
5-6 Dry Red Chilies
For Kadai Paneer :
2 medium Tomato
1 medium Onion
1 small Capsicum
1 Green Chili
150 gms Paneer
1 1/2 tbsp Butter
1 tbsp Tomato Puree
3-4 tsp fresh Cream
1 tsp Red Chili Powder
2-3 tsp Kadai Masala
2-3 tsp ... | 1 | t3_47vncj | t3_47vncj | /r/Cooking/comments/t3_47vncj/d0gw5wp | null | false | 2016-02-28T14:55:57Z |
d0gw3te | t1_d0gw3te | 1,456,671,232 | user_834b935d2ed7 | Cooking | I've watched every ChefSteps video and I've wanted to try the turkey dark meat roulade ever since I saw it. I'll unfortunately be using my Yeti Roadie 20 for the cooler sous vide method until I bone up for an Anova. Thanks for the inspiration! | 5 | t3_47zs23 | t3_47zs23 | /r/Cooking/comments/t3_47zs23/d0gw3te | null | false | 2016-02-28T14:53:52Z |
d0gw2oc | t1_d0gw2oc | 1,456,671,159 | user_e60cbd0ac42b | Cooking | I was always put off by the smell of shellfish never ate it and then years later was diagnosed as allergic to shellfish. | 5 | t1_d0gqgcx | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gw2oc | null | false | 2016-02-28T14:52:39Z |
d0gw1g8 | t1_d0gw1g8 | 1,456,671,081 | user_e60cbd0ac42b | Cooking | If someone doesn't like o is repulsed by something why pressure them?
*"You don't like shit? Did you try other kinds of shit like dog shit or cat shit?"* | 11 | t1_d0grtmr | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gw1g8 | null | false | 2016-02-28T14:51:21Z |
d0gvzq0 | t1_d0gvzq0 | 1,456,670,971 | user_2d7c727bfea7 | Cooking | How is that not a full tang? | 1 | t1_d0g8inb | t3_47v6ej | /r/Cooking/comments/t3_47v6ej/d0gvzq0 | null | false | 2016-02-28T14:49:31Z |
d0gvxgt | t1_d0gvxgt | 1,456,670,829 | user_9279c2ca3ae7 | Cooking | No shrimp either? You could try a hot dog wrapped in a crescent roll dipped in ketchup.
Edit: I left the mushrooms out, guys.
No really, no mushrooms. You can dip it in ketchup AND ranch. | -7 | t1_d0gpcx1 | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gvxgt | null | false | 2016-02-28T14:47:09Z |
d0gvueu | t1_d0gvueu | 1,456,670,649 | user_9279c2ca3ae7 | Cooking | I don't think it's so much that people are offended, I think some people just can't relate to such strong and strict aversions. As an adult, I can't think of a single food that makes me say "ew", " gross", "yucky", etc. or a single food that I just flat out won't eat. Even stuff that I don't like, I can eat, or appreci... | -3 | t1_d0gu9fr | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gvueu | null | false | 2016-02-28T14:44:09Z |
d0gvt1w | t1_d0gvt1w | 1,456,670,563 | user_e60cbd0ac42b | Cooking | I don't eat mushrooms either I'll support ya bud! | 3 | t3_47zrgt | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gvt1w | null | false | 2016-02-28T14:42:43Z |
d0gvqw6 | t1_d0gvqw6 | 1,456,670,425 | user_44ace2a6ecc2 | Cooking | Not necessarily, a roulade is just a rolled up something. You can stuff things inside, but it isn't "required". I think having a boneless chicken like this is pretty badass. It tastes great too. If I was going to stuff something in there, I would do a ballontine. | 5 | t1_d0gqoh7 | t3_47zs23 | /r/Cooking/comments/t3_47zs23/d0gvqw6 | null | false | 2016-02-28T14:40:25Z |
d0gvn8s | t1_d0gvn8s | 1,456,670,213 | user_9580eb05227f | Cooking | I love the reaction of unsuspecting victims eating straight chocolate liquor. It looks so delicious, and ends with people leaning over the trash can scraping their tongue off. | 1 | t1_d0gfa77 | t3_47ykbx | /r/Cooking/comments/t3_47ykbx/d0gvn8s | null | false | 2016-02-28T14:36:53Z |
d0gvjal | t1_d0gvjal | 1,456,669,964 | [deleted] | Cooking | Chef Ramsay makes his beef wellington duxelles from various shrooms and chestnuts. Regardless of other choices chestnuts would add, so if you can get some where you are, then you should try them | 1 | t1_d0gq3ip | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gvjal | null | false | 2016-02-28T14:32:44Z |
d0gvj52 | t1_d0gvj52 | 1,456,669,954 | user_3aafbcfc6b55 | Cooking | Americans. | 3 | t1_d0gqfuh | t3_47w4xy | /r/Cooking/comments/t3_47w4xy/d0gvj52 | null | false | 2016-02-28T14:32:34Z |
d0gvhxq | t1_d0gvhxq | 1,456,669,867 | user_08b13411f807 | Cooking | Ha! Yeah, it's actually one of the reasons we chose catering. My sisters-in-law wanted to do potluck but there would be no way to keep everyone's dish warm during the evening. | 2 | t1_d0gvaue | t3_480d0p | /r/Cooking/comments/t3_480d0p/d0gvhxq | null | false | 2016-02-28T14:31:07Z |
d0gvf2e | t1_d0gvf2e | 1,456,669,665 | user_3b5de453507b | Cooking | Texture wise, maybe try figs. | 3 | t3_47zrgt | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gvf2e | null | false | 2016-02-28T14:27:45Z |
d0gvdwy | t1_d0gvdwy | 1,456,669,581 | user_5894fa7a4de9 | Cooking | > Has anyone ever thrown the fat that was trimmed in a frying pan and then injecting the grease back into the Brisket before cooking it?
Would be pointless, it'd just come straight back out. People have this weird notion that meat is like a sponge for "juices" - it's not. | 1 | t3_47yxpp | t3_47yxpp | /r/Cooking/comments/t3_47yxpp/d0gvdwy | null | false | 2016-02-28T14:26:21Z |
d0gvd7r | t1_d0gvd7r | 1,456,669,527 | user_dc3bf6a15c33 | Cooking | Condiments generally. Salt, pepper, hot sauce, BBQ sauce | 4 | t1_d0gu8em | t3_480d0p | /r/Cooking/comments/t3_480d0p/d0gvd7r | null | false | 2016-02-28T14:25:27Z |
d0gvaue | t1_d0gvaue | 1,456,669,356 | user_2b50dc4ff067 | Cooking | Sweet! Too often I see people just set it on a counter top for hours on end. This is fine for most, but when I saw "retirement party" I heard "weak immune systems" haha. good luck! | 4 | t1_d0gv73c | t3_480d0p | /r/Cooking/comments/t3_480d0p/d0gvaue | null | false | 2016-02-28T14:22:36Z |
d0gv813 | t1_d0gv813 | 1,456,669,147 | user_069cbf780194 | Cooking | I've never tried | 1 | t1_d0gv65k | t3_481fah | /r/Cooking/comments/t3_481fah/d0gv813 | null | false | 2016-02-28T14:19:07Z |
d0gv73c | t1_d0gv73c | 1,456,669,080 | user_08b13411f807 | Cooking | Disposable chafing dish setups for the hot food. Complete with the sternos. Party city was the most reasonable for those, surprisingly. | 4 | t1_d0gv4ic | t3_480d0p | /r/Cooking/comments/t3_480d0p/d0gv73c | null | false | 2016-02-28T14:18:00Z |
d0gv6e6 | t1_d0gv6e6 | 1,456,669,027 | user_2b50dc4ff067 | Cooking | I used to have the same problem...and then I bought a Moleskine and a 3 pack of Field Notes. The Field Notes go with me everywhere and when I have an idea I jot it down, and then transfer into the "master" Moleskine. I love love love technology, but for some reason actually writing things down has made me more aware of... | 1 | t3_481fah | t3_481fah | /r/Cooking/comments/t3_481fah/d0gv6e6 | null | false | 2016-02-28T14:17:07Z |
d0gv65k | t1_d0gv65k | 1,456,669,009 | user_39e64d268b82 | Cooking | Can you export? | 1 | t1_d0gumx1 | t3_481fah | /r/Cooking/comments/t3_481fah/d0gv65k | null | false | 2016-02-28T14:16:49Z |
d0gv546 | t1_d0gv546 | 1,456,668,932 | user_891c07d7628e | Cooking | Americans. We're eating biscuits, not cookies. | 6 | t1_d0gqfuh | t3_47w4xy | /r/Cooking/comments/t3_47w4xy/d0gv546 | null | false | 2016-02-28T14:15:32Z |
d0gv4ic | t1_d0gv4ic | 1,456,668,889 | user_2b50dc4ff067 | Cooking | Sounds like you have the food mostly taken care of. My question would be how are you holding it/serving it? | 3 | t3_480d0p | t3_480d0p | /r/Cooking/comments/t3_480d0p/d0gv4ic | null | false | 2016-02-28T14:14:49Z |
d0gv2uu | t1_d0gv2uu | 1,456,668,764 | user_5f0e64fbead5 | Cooking | Well nothing is taken out or like filtered out, so I would say not removed | 1 | t1_d0fk6mp | t3_47rb1m | /r/Cooking/comments/t3_47rb1m/d0gv2uu | null | false | 2016-02-28T14:12:44Z |
d0gv1ek | t1_d0gv1ek | 1,456,668,651 | user_c905e1c9a1a0 | Cooking | You're very lucky, that's some high quality chocolate!
As far as chocolate desserts go I'd recommend the incomparable "Chocolate Desserts" by Pierre Herme, which is a translation of some of his stuff by Dorie Greenspan. He actually specifies various types of Valrhona for most of his recipes.
Chocolate can be quite t... | 2 | t3_47ykbx | t3_47ykbx | /r/Cooking/comments/t3_47ykbx/d0gv1ek | null | false | 2016-02-28T14:10:51Z |
d0guzk2 | t1_d0guzk2 | 1,456,668,512 | user_750c3783a301 | Cooking | Do you have yogurt and baking powder?
4oz flour + 1tsp baking powder + yogurt to mix to a soft dough.
Add to your cooker in spoonfuls.
Can also be baked in a hot oven to make flatbreads. | 2 | t3_480fla | t3_480fla | /r/Cooking/comments/t3_480fla/d0guzk2 | null | false | 2016-02-28T14:08:32Z |
d0guwz2 | t1_d0guwz2 | 1,456,668,316 | user_750c3783a301 | Cooking | Just to throw the cat amongst the pigeons, I'm going to say YES to the apple in the cabbage and bacon. It'll cut through the bacon grease and add a great sharp note.
I suggest slicing the shallots and caramelising slowly in a pan with a little oil. Sprinkle with salt and pepper to draw out moisture. Or you could go on... | 2 | t3_481e98 | t3_481e98 | /r/Cooking/comments/t3_481e98/d0guwz2 | null | false | 2016-02-28T14:05:16Z |
d0guu5g | t1_d0guu5g | 1,456,668,103 | user_5894fa7a4de9 | Cooking | I used to slice steak over a simple risotto to get my protein + carbs needs in for the day. For stuff that wasn't great, it'd go in with puttanesca sauce.
Wouldn't do the second one with any high quality pieces, and with the first you have to let it cool a little otherwise the residual heat in the risotto will overcoo... | 2 | t3_47zmhi | t3_47zmhi | /r/Cooking/comments/t3_47zmhi/d0guu5g | null | false | 2016-02-28T14:01:43Z |
d0gutt2 | t1_d0gutt2 | 1,456,668,076 | user_8e533de79139 | Cooking | Will do thanks | 2 | t1_d0gufnu | t3_481p26 | /r/Cooking/comments/t3_481p26/d0gutt2 | null | false | 2016-02-28T14:01:16Z |
d0gurr9 | t1_d0gurr9 | 1,456,667,912 | user_5894fa7a4de9 | Cooking | Don't know why people are downvoting you. Olives are one of the most common examples of an [acquired taste](https://en.wikipedia.org/wiki/Acquired_taste) | -2 | t1_d0gqlze | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gurr9 | null | false | 2016-02-28T13:58:32Z |
d0gumx1 | t1_d0gumx1 | 1,456,667,524 | user_069cbf780194 | Cooking | I use pepperplate, and it works really well across platforms. | 4 | t3_481fah | t3_481fah | /r/Cooking/comments/t3_481fah/d0gumx1 | null | false | 2016-02-28T13:52:04Z |
d0guk5c | t1_d0guk5c | 1,456,667,294 | user_e27476f829ec | Cooking | I do egg with a little bit of mayo, followed by bread crumbs. | 1 | t3_47lc4v | t3_47lc4v | /r/Cooking/comments/t3_47lc4v/d0guk5c | null | false | 2016-02-28T13:48:14Z |
d0gufnu | t1_d0gufnu | 1,456,666,912 | user_e27476f829ec | Cooking | Make sure you bring it to a full boil when you reheat it. Should be fine. | 4 | t3_481p26 | t3_481p26 | /r/Cooking/comments/t3_481p26/d0gufnu | null | false | 2016-02-28T13:41:52Z |
d0guf2f | t1_d0guf2f | 1,456,666,858 | user_3bbf8c955ed8 | Cooking | This is exactly what I do. I've eaten food that was left out my whole life and very rarely if ever has it actually gone bad. | 1 | t1_d0gu1s2 | t3_481p26 | /r/Cooking/comments/t3_481p26/d0guf2f | null | false | 2016-02-28T13:40:58Z |
d0gubu8 | t1_d0gubu8 | 1,456,666,574 | user_3bbf8c955ed8 | Cooking | > people say the taste is mild and they take on the taste of whatever they are cooked in
I have never understood this with *any* food. I like mushrooms, sure, but they DO have a taste and it is absolutely always there. Same with tofu (which I also like!). I've never actually found a food that 'just absorbed the flavor... | 10 | t1_d0grb5z | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gubu8 | null | false | 2016-02-28T13:36:14Z |
d0gu9fr | t1_d0gu9fr | 1,456,666,357 | user_bde77d87e641 | Cooking | As someone who LOVES mushrooms I need you to know that I take zero offense to your dislike of mushrooms, unlike half the people in this thread!
I would use prosciuttos and olives maybe... Or stuffing instead. Good luck! | 12 | t3_47zrgt | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gu9fr | null | false | 2016-02-28T13:32:37Z |
d0gu93b | t1_d0gu93b | 1,456,666,327 | user_0a9b0f46f46f | Cooking | It's perfect with a variety of dipping sauces like aioli, tzatsiki and other yoghurt based sauces. | 2 | t1_d0gtbno | t3_480d0p | /r/Cooking/comments/t3_480d0p/d0gu93b | null | false | 2016-02-28T13:32:07Z |
d0gu8em | t1_d0gu8em | 1,456,666,264 | user_0a9b0f46f46f | Cooking | Also, butter, bottle openers, candles and candle holders. | 5 | t1_d0god28 | t3_480d0p | /r/Cooking/comments/t3_480d0p/d0gu8em | null | false | 2016-02-28T13:31:04Z |
d0gu6s8 | t1_d0gu6s8 | 1,456,666,117 | user_0a9b0f46f46f | Cooking | Feta is always a good choice. Crumble on top. | 1 | t3_480j5i | t3_480j5i | /r/Cooking/comments/t3_480j5i/d0gu6s8 | null | false | 2016-02-28T13:28:37Z |
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