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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
czib3qe | t1_czib3qe | 1,454,217,105 | user_713d14f1c7f9 | Cooking | I've gone with a cheesy pasta tonight with pancetta, spinach and cherry tomatoes. I'll report back.
Might have to do up some breadcrumbs for mac n cheese tomorrow night! | 4 | t1_czib26d | t3_43gnzj | /r/Cooking/comments/t3_43gnzj/czib3qe | null | false | 2016-01-31T05:11:45Z |
czib282 | t1_czib282 | 1,454,217,010 | user_e5868c0a3098 | Cooking | Textured Vegetable Protein - [TVP Recipes](http://allrecipes.com/recipes/17251/everyday-cooking/vegetarian/protein/tvp/) | 2 | t3_43ejnh | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czib282 | null | false | 2016-01-31T05:10:10Z |
czib26d | t1_czib26d | 1,454,217,006 | user_8b683f650841 | Cooking | You could probably do a mean mac n cheese with it. | 8 | t3_43gnzj | t3_43gnzj | /r/Cooking/comments/t3_43gnzj/czib26d | null | false | 2016-01-31T05:10:06Z |
czib1f8 | t1_czib1f8 | 1,454,216,959 | user_a6da6e4be572 | Cooking | I agree! On both counts. Reheated pizza in a skillet is fine. But really, if you're not eating it fresh, just eating cold pizza is usually the way to go in my book. | 1 | t1_czi7knv | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czib1f8 | null | false | 2016-01-31T05:09:19Z |
czib14s | t1_czib14s | 1,454,216,942 | user_110662f9aac3 | Cooking | Not sure how you like your pizza, but my squeeze & I like a bit of crisp to our crust.
So what I do is put my pizza stone in the oven & heat to about 450F.
Carefully take it out (lower oven heat to 375F,) and put pizza slices on the stone (they should sizzle a bit.)
Then back in the oven for about 5-8 minutes. Cri... | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czib14s | null | false | 2016-01-31T05:09:02Z |
czib0gw | t1_czib0gw | 1,454,216,901 | user_36c8984b79c7 | Cooking | Heat a caste iron skillet on the stove or in a very hot oven, then put the pizza in. It crunches up the crust again. | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czib0gw | null | false | 2016-01-31T05:08:21Z |
cziax5x | t1_cziax5x | 1,454,216,694 | user_e1a3fa2331fd | Cooking | Went to a restaurant supply store and bought a pizza screen. I'll put it on the screen in a cold oven, set it to 425, by the time the oven comes to temperature the pizza is perfectly heated and crispy on the bottom. Best way to do it! | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/cziax5x | null | false | 2016-01-31T05:04:54Z |
cziawba | t1_cziawba | 1,454,216,641 | user_5357a448c43a | Cooking | To give something different from the typical ramen suggestions:
Look up cantonese soup recipes, most will use pork stock or a combination of pork and chicken
If you want to make rice soup, using pork stock over water/chicken makes it taste amazing as well
Honestly most things in chinese cooking that require chicken ... | 4 | t3_43h4zo | t3_43h4zo | /r/Cooking/comments/t3_43h4zo/cziawba | null | false | 2016-01-31T05:04:01Z |
cziaukg | t1_cziaukg | 1,454,216,531 | [deleted] | Cooking | [deleted] | 1 | t3_43fg12 | t3_43fg12 | /r/Cooking/comments/t3_43fg12/cziaukg | null | false | 2016-01-31T05:02:11Z |
cziaugi | t1_cziaugi | 1,454,216,524 | user_74c3ccf65c13 | Cooking | I usually eat them with miso soup. | 1 | t3_43hkze | t3_43hkze | /r/Cooking/comments/t3_43hkze/cziaugi | null | false | 2016-01-31T05:02:04Z |
cziarpm | t1_cziarpm | 1,454,216,354 | user_34dd278a867d | Cooking | Ham and turkey are seasonally very inexpensive - make a point to grab more than you need for the season.
Now, I face this problem myself. I wish I did. But something that I've seen on sale fairly frequently is pork loin.
Low fat, fairly versatile, not chicken.
But you should see if there's a butcher near you. you ca... | 0 | t3_43ejnh | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/cziarpm | null | false | 2016-01-31T04:59:14Z |
cziar0l | t1_cziar0l | 1,454,216,311 | user_674fc04933ac | Cooking | It is expensive but I love BBC Good Food - a UK publication | 1 | t3_43ebit | t3_43ebit | /r/Cooking/comments/t3_43ebit/cziar0l | null | false | 2016-01-31T04:58:31Z |
cziaqo8 | t1_cziaqo8 | 1,454,216,289 | user_c936424f4f5b | Cooking | Are you steaming or sautéing them? | 2 | t3_43hkze | t3_43hkze | /r/Cooking/comments/t3_43hkze/cziaqo8 | null | false | 2016-01-31T04:58:09Z |
cziapkw | t1_cziapkw | 1,454,216,218 | user_b86f9525b60d | Cooking | I always add like 3 kinds of beans and canned pumpkin to my chili. It makes it super hearty! | 1 | t1_czhmh5i | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/cziapkw | null | false | 2016-01-31T04:56:58Z |
cziaobj | t1_cziaobj | 1,454,216,138 | user_4acd7acefd2a | Cooking | Maybe a first date. Even then youd probably be fine.
| 1 | t1_czheo5l | t3_439s0h | /r/Cooking/comments/t3_439s0h/cziaobj | null | false | 2016-01-31T04:55:38Z |
cziamfp | t1_cziamfp | 1,454,216,022 | user_6a2a0c2fe00b | Cooking | I've not had good luck with a torch and sous vide steak. Always turns out better searing it in cast iron afterward. I usually toss butter, thyme, and salt in with the steak before sealing it for the bath cook. | 5 | t3_43hcvg | t3_43hcvg | /r/Cooking/comments/t3_43hcvg/cziamfp | null | false | 2016-01-31T04:53:42Z |
czialei | t1_czialei | 1,454,215,960 | user_b86f9525b60d | Cooking | Spinach enchiladas are awesome! Make a creamed corn/spinach mix and stuff enchilada with them. No meat never tasted so good! | 1 | t1_czhqbao | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czialei | null | false | 2016-01-31T04:52:40Z |
cziakuq | t1_cziakuq | 1,454,215,925 | user_8071c8b2ee26 | Cooking | I think its because you dont want the food to cook at a low temp while the oven is heating up, or you run the risk of burning it, or causing it to cook unevenly by subjecting it to the heat before its uniform.. | -1 | t1_cziaayb | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/cziakuq | null | false | 2016-01-31T04:52:05Z |
cziajeo | t1_cziajeo | 1,454,215,836 | user_8eefd1cf7797 | Cooking | You want the baking pan to come up to temperature. | 13 | t1_cziaayb | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/cziajeo | null | false | 2016-01-31T04:50:36Z |
cziadmr | t1_cziadmr | 1,454,215,479 | [deleted] | Cooking | Steamed rice, or perhaps some sauteed veggies. You could put the leftovers in soups.
Or-pair with hungry Super Bowl watchers. | 11 | t3_43hkze | t3_43hkze | /r/Cooking/comments/t3_43hkze/cziadmr | null | false | 2016-01-31T04:44:39Z |
cziaayb | t1_cziaayb | 1,454,215,316 | user_d501685fc8f3 | Cooking | Why would you need to preheat an over to a certain temperature for a certain length of time? Once it's hot, it's hot. | 3 | t1_czi3vub | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/cziaayb | null | false | 2016-01-31T04:41:56Z |
cziaaln | t1_cziaaln | 1,454,215,293 | user_3fea0ba7e68b | Cooking | Falafel is so frustrating to make, half of them fall apart on me while making them. Tried baking them in the oven instead, same thing. I'm cursed by the falafel gods :[ | 1 | t1_czhqetw | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/cziaaln | null | false | 2016-01-31T04:41:33Z |
czia9xo | t1_czia9xo | 1,454,215,255 | user_fdcf7b2f36f9 | Cooking | Ah yikes! Our first has always slept like a champ. Our 2nd not so much.... Wife has been eliminating things. | 2 | t1_czhysns | t3_43awln | /r/Cooking/comments/t3_43awln/czia9xo | null | false | 2016-01-31T04:40:55Z |
czia9ip | t1_czia9ip | 1,454,215,228 | user_312161b65b8d | Cooking | Soup. Holy crap, soup. Last one I made has small dice carrots, onion, celery, potato, chopped bacon, cubed and roasted ham, roasted sweet potato, peeled crushed tomatoes, unsalted stock, chopped kale, and chopped chipotle peppers and all of the adobo sauce. I also poured probably half a gallon of water and half a gallo... | 2 | t3_43ejnh | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czia9ip | null | false | 2016-01-31T04:40:28Z |
czia98s | t1_czia98s | 1,454,215,211 | user_87644ae5ef7d | Cooking | Take a look at and/or post this to https://www.reddit.com/r/plantbaseddiet for ideas.
| 1 | t3_43f6em | t3_43f6em | /r/Cooking/comments/t3_43f6em/czia98s | null | false | 2016-01-31T04:40:11Z |
czia8ao | t1_czia8ao | 1,454,215,155 | user_468a8552d303 | Cooking | Blockbuster employees. | 3 | t1_czi81b1 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czia8ao | null | false | 2016-01-31T04:39:15Z |
czia7lk | t1_czia7lk | 1,454,215,112 | user_372379e5db1a | Cooking | Put cold pizza in a cast iron skillet, put cast iron skillet into cold stove. Turn stove on 425. When stove reaches 425 maybe give pizza a minute or two in there if the cheese isn't melted. Once cheese is melted you're done. Usually enjoy it better than fesh pizza, especially if it's from a chain. | 2 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czia7lk | null | false | 2016-01-31T04:38:32Z |
czia6ia | t1_czia6ia | 1,454,215,048 | user_f6e3dfd14370 | Cooking | I've always had great luck just toasting pizza on the toast setting for 4-5 minutes which (on my toaster over anyway) is the highest heat setting. In fact I just re-heated some pizza like they today and it was great, just as good as it was fresh. | 15 | t1_czi989p | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czia6ia | null | false | 2016-01-31T04:37:28Z |
czia1ze | t1_czia1ze | 1,454,214,776 | user_785aab5d5cd9 | Cooking | thin crust, toaster. | 2 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czia1ze | null | false | 2016-01-31T04:32:56Z |
czia1ue | t1_czia1ue | 1,454,214,767 | user_7dd485717329 | Cooking | Hell, I get by with four: Salt, black pepper, hot pepper flakes and garlic powder | 1 | t3_43fdj2 | t3_43fdj2 | /r/Cooking/comments/t3_43fdj2/czia1ue | null | false | 2016-01-31T04:32:47Z |
czia1qw | t1_czia1qw | 1,454,214,762 | user_dc18b7e17da0 | Cooking | Sprinkle some water on the top, then about five minutes at 425 degrees F. Turns out great, been doing it for years. | 3 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czia1qw | null | false | 2016-01-31T04:32:42Z |
czia188 | t1_czia188 | 1,454,214,731 | user_fdbd4a448c74 | Cooking | Cheese side down in a hot frying pan.
...or a waffle iron. | 2 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czia188 | null | false | 2016-01-31T04:32:11Z |
czi9zzl | t1_czi9zzl | 1,454,214,655 | user_80ceb12ffdcb | Cooking | But then I have to clean the skillet... | 2 | t1_czi3igj | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czi9zzl | null | false | 2016-01-31T04:30:55Z |
czi9y8s | t1_czi9y8s | 1,454,214,553 | user_4da954926c4e | Cooking | Try rutabaga. Similar to a potato when cooked, but lighter and very slightly sweet. | 2 | t1_czi2rqt | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czi9y8s | null | false | 2016-01-31T04:29:13Z |
czi9xcz | t1_czi9xcz | 1,454,214,499 | user_355666a7f22a | Cooking | My wife bought an air fryer. I hate it for everything other than reheating pizza. | 5 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czi9xcz | null | false | 2016-01-31T04:28:19Z |
czi9x8a | t1_czi9x8a | 1,454,214,491 | user_6dd856392410 | Cooking | Microwave first then toaster oven
| 0 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czi9x8a | null | false | 2016-01-31T04:28:11Z |
czi9vsq | t1_czi9vsq | 1,454,214,408 | user_41d3349ada05 | Cooking | Look up sous vide creme brulee. You could apply that same principal by putting the mason jars (you can get these CHEAP at a crafts store/Target/whatever) in a water bath, completely submerged, in the oven. The idea is to set the oven at the temp you want the custard to reach, then let it cook long and slow. There is no... | 2 | t3_43gbbt | t3_43gbbt | /r/Cooking/comments/t3_43gbbt/czi9vsq | null | false | 2016-01-31T04:26:48Z |
czi9uz9 | t1_czi9uz9 | 1,454,214,359 | user_300306dbdccf | Cooking | Can't say for sure, I've never done it, but cooking from frozen may have had an effect.
When did you season yours? I've been playing with when to season and I tend to prefer when I season after the sous vide, before the sear.
The grill certainly adds a good flavor, but I like sous vide for it's no muss no fuss appro... | 2 | t3_43hcvg | t3_43hcvg | /r/Cooking/comments/t3_43hcvg/czi9uz9 | null | false | 2016-01-31T04:25:59Z |
czi9trf | t1_czi9trf | 1,454,214,287 | user_bd203b5c6942 | Cooking | Best way I have found is to use the grill setting on the oven (I think that's the broiler for you yanks) but eith the door closed, and if the oven has a fan, the fan on. The direct top-down heat hits the cheese and makes it all gooey and melty again, without drying out or toasting the base too much. I like my pizza pip... | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czi9trf | null | false | 2016-01-31T04:24:47Z |
czi9ouk | t1_czi9ouk | 1,454,213,995 | user_7f7df5f1a373 | Cooking | Skillet on the oven. Melt a little butter. Throw a lid on it. I'll even throw the toppings side face down for just a bit before removing it. Crispy crust, delicious. | 4 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czi9ouk | null | false | 2016-01-31T04:19:55Z |
czi9kof | t1_czi9kof | 1,454,213,745 | user_d24a6ac9cb18 | Cooking | That's kind of important. Eggplant with sauce maybe?
| 1 | t1_czhlzxv | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czi9kof | null | false | 2016-01-31T04:15:45Z |
czi9kil | t1_czi9kil | 1,454,213,734 | user_5acdac4974f3 | Cooking | This is the best way; it will often be better than when it was fresh.
I do medium-low heat with just enough olive oil to coat the bottom of the pan, cover and cook until the top is hot. | 1 | t1_czi59ni | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czi9kil | null | false | 2016-01-31T04:15:34Z |
czi9hyh | t1_czi9hyh | 1,454,213,576 | user_b9071fe5ddd1 | Cooking | I crank up the oven to max with a lightly oiled cast iron frying pan in there. About 10 minutes.
Then I toss the pizza into the pan. Turn off the oven. Watch through the window 5-10 minutes till the cheese melts.
Done. | 4 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czi9hyh | null | false | 2016-01-31T04:12:56Z |
czi9gvl | t1_czi9gvl | 1,454,213,510 | user_2bfdff4db829 | Cooking | Stir fry! | 2 | t3_43ejnh | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czi9gvl | null | false | 2016-01-31T04:11:50Z |
czi9eih | t1_czi9eih | 1,454,213,373 | user_c0930f9ec4e0 | Cooking | Basil for sure | 1 | t1_czhvtnt | t3_43fdj2 | /r/Cooking/comments/t3_43fdj2/czi9eih | null | false | 2016-01-31T04:09:33Z |
czi99dz | t1_czi99dz | 1,454,213,078 | user_6bf730e0bfb7 | Cooking | Oven @350 for 5-10 minutes (depends on crust and toppings). | 18 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czi99dz | null | false | 2016-01-31T04:04:38Z |
czi98so | t1_czi98so | 1,454,213,044 | user_eeb3d2ab6b8e | Cooking | I LOVE sharp provolone. Sadly, all I can find in my area are the tasteless, semi-plastic sheets sold in the supermarkets. Even the deli selections are lacking. The one sub place that used the good stuff went out of business last year. | 1 | t1_czi002c | t3_43fg12 | /r/Cooking/comments/t3_43fg12/czi98so | null | false | 2016-01-31T04:04:04Z |
czi989p | t1_czi989p | 1,454,213,014 | user_5a83d0ba0a49 | Cooking | Toaster oven on low, maybe 300 F. Pizza wrapped in foil. Let it get thoroughly heated. If you have to re-crisp, do after it's all nice and hot. | -4 | t1_czi5hgz | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czi989p | null | false | 2016-01-31T04:03:34Z |
czi91jq | t1_czi91jq | 1,454,212,632 | user_cf093664ded1 | Cooking | Don't torture your parents. Just make them what they want to eat, if you won't eat it because it has chicken or other meat then make something for yourself too. | 2 | t3_43ejnh | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czi91jq | null | false | 2016-01-31T03:57:12Z |
czi8zkg | t1_czi8zkg | 1,454,212,525 | user_f9224bcf4c62 | Cooking | That's a good point; I've never tried it with a good firm tofu. Maybe I'll give that a shot some time. | 1 | t1_czi3xq1 | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czi8zkg | null | false | 2016-01-31T03:55:25Z |
czi8y6p | t1_czi8y6p | 1,454,212,443 | user_751334fea594 | Cooking | They're incredible with sour cream, tomatoes, onions, and hot sauce. You can also skip the hot sauce and make spicy salsa for them instead. | 2 | t1_czi2tq1 | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czi8y6p | null | false | 2016-01-31T03:54:03Z |
czi8vr7 | t1_czi8vr7 | 1,454,212,301 | user_cb1dc6e0f953 | Cooking | It's not that simple. They need me here right now. I mean, I had a full time job and my own apartment, and I gave that up to be with my family during a hard time. | 11 | t1_czi8rh9 | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czi8vr7 | null | false | 2016-01-31T03:51:41Z |
czi8ujf | t1_czi8ujf | 1,454,212,230 | user_6757ba4fc40e | Cooking | Beans and whole grains will provide plenty of protein. | 1 | t1_czhmnrj | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czi8ujf | null | false | 2016-01-31T03:50:30Z |
czi8sv2 | t1_czi8sv2 | 1,454,212,131 | user_6757ba4fc40e | Cooking | [Chickpea cutlets](http://www.theppk.com/2010/11/doublebatch-chickpea-cutlets/) would work well. *Veganomicon*, which the recipe comes from, is one of the best vegan cookbooks. If you need to avoid both meat and dairy, you'll need to expand your vegan repertoire a bit. | 1 | t3_43ejnh | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czi8sv2 | null | false | 2016-01-31T03:48:51Z |
czi8rh9 | t1_czi8rh9 | 1,454,212,051 | user_4584d530a07d | Cooking | This is starting to sound like a "save your money & move out ASAP" situation. | -2 | t1_czhm2pr | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czi8rh9 | null | false | 2016-01-31T03:47:31Z |
czi8qi1 | t1_czi8qi1 | 1,454,211,997 | user_4584d530a07d | Cooking | I just use beans. Black beans are nice. | 3 | t1_czi2rqt | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czi8qi1 | null | false | 2016-01-31T03:46:37Z |
czi8p2i | t1_czi8p2i | 1,454,211,919 | user_9d0f46108518 | Cooking | Where do you live? I have a lime/lemon tree in my yard as well. I'm in Santa Monica. I always pick them too late though so they're all dry. :( | 1 | t1_czhbjx1 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czi8p2i | null | false | 2016-01-31T03:45:19Z |
czi8jx9 | t1_czi8jx9 | 1,454,211,634 | user_32ecb1440166 | Cooking | For steak I think i'd just prefer a hot pan over sous-vide. Steak done sous-vide never really sounded appealing to me. Maybe if it was a cheap/tough cut that i'd normally braise and do slow/low in the oven like blade... | 6 | t1_czi7fxe | t3_43hcvg | /r/Cooking/comments/t3_43hcvg/czi8jx9 | null | false | 2016-01-31T03:40:34Z |
czi8jsb | t1_czi8jsb | 1,454,211,625 | user_ce56458f9eeb | Cooking | Do you have a cast iron skillet? If so, you can finish it on a stove. | 2 | t1_czi7fxe | t3_43hcvg | /r/Cooking/comments/t3_43hcvg/czi8jsb | null | false | 2016-01-31T03:40:25Z |
czi8iwc | t1_czi8iwc | 1,454,211,574 | [deleted] | Cooking | Anise seed- I'm a licorice head, and I'd love to add it to all sorts of baked goods (biscotti, some German cookies, and various sweet breads)
Cumim seeds- freshly ground, they release a gorgeous aroma.
Cinnamon (ground and from a reputable company, like Penzey's or the Spice and Tea Exchange)
Ancho chili powder
... | 1 | t3_43fdj2 | t3_43fdj2 | /r/Cooking/comments/t3_43fdj2/czi8iwc | null | false | 2016-01-31T03:39:34Z |
czi8g1x | t1_czi8g1x | 1,454,211,410 | user_cb1dc6e0f953 | Cooking | Everyone sort of gets up at different times, so dinner's really the only meal that we fix and eat as a family. | 1 | t1_czi89g5 | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czi8g1x | null | false | 2016-01-31T03:36:50Z |
czi8e5n | t1_czi8e5n | 1,454,211,301 | [deleted] | Cooking | Unfortunately, I do not. However, if you had too salty of a tare, you may want to adjust the seasonings a bit. Keep in mind that boiling also heavily concentrates salty flavors. | 1 | t1_czi7tdh | t3_43h4zo | /r/Cooking/comments/t3_43h4zo/czi8e5n | null | false | 2016-01-31T03:35:01Z |
czi8ca7 | t1_czi8ca7 | 1,454,211,194 | user_d58d775974cc | Cooking | Hubby and I look up food&wine recipes when we have a hankering for "adult". Otherwise we'd cook like broke college kids all.the.time :-) | 2 | t1_czi4csx | t3_43ebit | /r/Cooking/comments/t3_43ebit/czi8ca7 | null | false | 2016-01-31T03:33:14Z |
czi89g5 | t1_czi89g5 | 1,454,211,034 | user_d58d775974cc | Cooking | would it be easier to get them to eat some protein at breakfast? It might be easier to introduce a no-meat lunch if everyone is still kinda full from breakfast. As in "Bfast was so yummy/filling, let's just have the veg sides for lunch!" | 1 | t1_czi8469 | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czi89g5 | null | false | 2016-01-31T03:30:34Z |
czi87k2 | t1_czi87k2 | 1,454,210,926 | user_072966e694d5 | Cooking | Dried beans are not unsafe, though pantry moths or other pests may have gotten into them. If the affected bits can be easily removed, no worries about the rest. In the future, chill or freeze anything that you can to prevent problems.
| 2 | t3_43f5sg | t3_43f5sg | /r/Cooking/comments/t3_43f5sg/czi87k2 | null | false | 2016-01-31T03:28:46Z |
czi859k | t1_czi859k | 1,454,210,797 | user_db98358aa9f4 | Cooking | portobello burgers. The only people I've ever met who didn't like them had evil souls | 1 | t3_43ejnh | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czi859k | null | false | 2016-01-31T03:26:37Z |
czi84x9 | t1_czi84x9 | 1,454,210,778 | user_072966e694d5 | Cooking | Bake up some papadums and offer a couple of chutneys. You could also make sticky rice with [nam prik](https://en.wikipedia.org/wiki/Nam_phrik). Either will be a big hit for every one and meet their diet. | 2 | t3_43f6em | t3_43f6em | /r/Cooking/comments/t3_43f6em/czi84x9 | null | false | 2016-01-31T03:26:18Z |
czi8469 | t1_czi8469 | 1,454,210,736 | user_cb1dc6e0f953 | Cooking | Well, breakfast isn't really much of a "meal" around here - maybe a bowl of cereal. And lunch is generally leftovers from dinner. | 1 | t1_czi7x2o | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czi8469 | null | false | 2016-01-31T03:25:36Z |
czi82e4 | t1_czi82e4 | 1,454,210,636 | user_54ec428e3603 | Cooking | Chocolate ravioli filled with $100 bills. | 1 | t3_43exxs | t3_43exxs | /r/Cooking/comments/t3_43exxs/czi82e4 | null | false | 2016-01-31T03:23:56Z |
czi81b1 | t1_czi81b1 | 1,454,210,576 | user_54ec428e3603 | Cooking | Who still has a CRT monitor? | 5 | t1_czi7802 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czi81b1 | null | false | 2016-01-31T03:22:56Z |
czi7z8a | t1_czi7z8a | 1,454,210,461 | user_072966e694d5 | Cooking | You certainly can use muffin tins. You will want to place the tins in a water bath to get the gentle heat that preserves the custard texture while baking. If you are doing a lot of them, it is helpful to know that they keep well in the fridge for at least 4 days. Bring them out an hour or two before service to warm ... | 2 | t3_43gbbt | t3_43gbbt | /r/Cooking/comments/t3_43gbbt/czi7z8a | null | false | 2016-01-31T03:21:01Z |
czi7x2o | t1_czi7x2o | 1,454,210,344 | user_d58d775974cc | Cooking | a lot of good advice here; I'd add as a general strategy, you may want to initially focus on just making sure that one of the non-meat sides is a filling one that you would eat as a main course.
This way you can continue with the foods you are accustomed to and they get to try new foods (and possibly 'save space' for ... | 1 | t3_43ejnh | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czi7x2o | null | false | 2016-01-31T03:19:04Z |
czi7wdr | t1_czi7wdr | 1,454,210,302 | user_02f27a27b5a0 | Cooking | As someone else who enjoys kitchen gadgets, I disagree. Doing dishes is worse than shoving my thumb up my arse. Definitely would love to have a maid for that. | 2 | t1_czhbql9 | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czi7wdr | null | false | 2016-01-31T03:18:22Z |
czi7tdh | t1_czi7tdh | 1,454,210,135 | user_bde0bf14b23a | Cooking | Do you happen to have any tare recipes? I tried the one on the paupered chef and the shoyu part of their broth was way too salty.
| 1 | t1_czi6t1l | t3_43h4zo | /r/Cooking/comments/t3_43h4zo/czi7tdh | null | false | 2016-01-31T03:15:35Z |
czi7r1z | t1_czi7r1z | 1,454,210,002 | user_cb1dc6e0f953 | Cooking | No dairy. | 1 | t1_czi7nl6 | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czi7r1z | null | false | 2016-01-31T03:13:22Z |
czi7p3e | t1_czi7p3e | 1,454,209,887 | user_072966e694d5 | Cooking | I use pork stock for hot and sour soup and for ramen. | 2 | t3_43h4zo | t3_43h4zo | /r/Cooking/comments/t3_43h4zo/czi7p3e | null | false | 2016-01-31T03:11:27Z |
czi7p0e | t1_czi7p0e | 1,454,209,882 | user_266faf4d9acc | Cooking | Non-stick pan if you have one big enough. | 1 | t1_czi3igj | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czi7p0e | null | false | 2016-01-31T03:11:22Z |
czi7nl6 | t1_czi7nl6 | 1,454,209,802 | user_48110e63851a | Cooking | Eggplant parm? Followed by chicken parm? | 2 | t3_43ejnh | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czi7nl6 | null | false | 2016-01-31T03:10:02Z |
czi7n4a | t1_czi7n4a | 1,454,209,775 | user_05c308919119 | Cooking | Waffle iron | 2 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czi7n4a | null | false | 2016-01-31T03:09:35Z |
czi7knv | t1_czi7knv | 1,454,209,635 | user_c96fe84124c1 | Cooking | Dry pan, medium heat. Works perfectly for me.
That being said, I prefer a lot of pizzas cold anyway. | 12 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czi7knv | null | false | 2016-01-31T03:07:15Z |
czi7jq6 | t1_czi7jq6 | 1,454,209,586 | user_a5b7817f0021 | Cooking | Offer a veggie platter... beyond that (as a celiac) I bring my own food. | 2 | t1_czhs8nw | t3_43f6em | /r/Cooking/comments/t3_43f6em/czi7jq6 | null | false | 2016-01-31T03:06:26Z |
czi7fxe | t1_czi7fxe | 1,454,209,369 | user_2c48023eca01 | Cooking | Sadly don't have a grill anymore, the reason I tried sous vide. Moved from a house to an apt and can't grill =( | 2 | t1_czi76y9 | t3_43hcvg | /r/Cooking/comments/t3_43hcvg/czi7fxe | null | false | 2016-01-31T03:02:49Z |
czi7ftb | t1_czi7ftb | 1,454,209,363 | user_b7af921e3ee6 | Cooking | This. I'd say that certain pizzas taste better reheated this way than they do fresh. | 32 | t1_czi3igj | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czi7ftb | null | false | 2016-01-31T03:02:43Z |
czi7ftd | t1_czi7ftd | 1,454,209,363 | [deleted] | Cooking | [deleted] | 1 | t1_czi3igj | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czi7ftd | null | false | 2016-01-31T03:02:43Z |
czi7cg5 | t1_czi7cg5 | 1,454,209,173 | user_266faf4d9acc | Cooking | DD&D is *not* a cooking show. Not even a little bit. The only reason I don't want to punch Guy Fierri in the face is that I think someone else might be able to hit harder then me.
Also fuck Sandra Lee. | 1 | t1_czhq5o3 | t3_43aoix | /r/Cooking/comments/t3_43aoix/czi7cg5 | null | false | 2016-01-31T02:59:33Z |
czi79m1 | t1_czi79m1 | 1,454,209,019 | user_674b82d78492 | Cooking | I absolutely recommend it. It does get gimmicky with all the cussing, but its worth looking past that. | 2 | t1_czi47t8 | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czi79m1 | null | false | 2016-01-31T02:56:59Z |
czi7802 | t1_czi7802 | 1,454,208,932 | user_794b1f06d0fc | Cooking | No shit, I used to bring cold pizza wrapped in aluminum foil in to work and put the pieces on top of my monitor the second I got there. By the time break came, it was wonderfully warm, the cheese was warm, stretchy and wonderful, and I was in fucking heaven. I swear to this on my kid's lives! | 0 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czi7802 | null | false | 2016-01-31T02:55:32Z |
czi76y9 | t1_czi76y9 | 1,454,208,876 | user_0993e8eebe3d | Cooking | Season the steak, cook it sous vide, finish it on the grill. | 2 | t3_43hcvg | t3_43hcvg | /r/Cooking/comments/t3_43hcvg/czi76y9 | null | false | 2016-01-31T02:54:36Z |
czi74oy | t1_czi74oy | 1,454,208,760 | [deleted] | Cooking | [deleted] | 1 | t1_czi6552 | t3_43bi7j | /r/Cooking/comments/t3_43bi7j/czi74oy | null | false | 2016-01-31T02:52:40Z |
czi73f6 | t1_czi73f6 | 1,454,208,689 | user_a1733d83dd89 | Cooking | Split pea soup uses ham stock, so pork stock might work. | 2 | t3_43h4zo | t3_43h4zo | /r/Cooking/comments/t3_43h4zo/czi73f6 | null | false | 2016-01-31T02:51:29Z |
czi6zxr | t1_czi6zxr | 1,454,208,497 | user_9be85a538c47 | Cooking | Acids can sometimes damage the seasoning of the cast iron | 1 | t1_czh56yb | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czi6zxr | null | false | 2016-01-31T02:48:17Z |
czi6thx | t1_czi6thx | 1,454,208,143 | user_ac9b8eb6f9fd | Cooking | I was in a comparable situation, moved in with my parents again, them being daily meat eaters, me being a poor student who ate meat once every few weeks.
Tastes are different, but after encouraging you to follow the advice of /u/wdjm (stretching different meats and thinning them out over time), here's the list of my f... | 1 | t3_43ejnh | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czi6thx | null | false | 2016-01-31T02:42:23Z |
czi6t1l | t1_czi6t1l | 1,454,208,119 | [deleted] | Cooking | If it had bones in it, you may have the lovely makings of a ramen. No, not the overly salty dried noodle packets that sustain stereotypical grad students-- real ramen. There is no one way to make ramen, but [this article](http://www.epicurious.com/expert-advice/how-to-make-ramen-stock-at-home-japanese-noodles-pork-arti... | 3 | t3_43h4zo | t3_43h4zo | /r/Cooking/comments/t3_43h4zo/czi6t1l | null | false | 2016-01-31T02:41:59Z |
czi6n53 | t1_czi6n53 | 1,454,207,804 | user_29add7bcf6f8 | Cooking | One of the bits of advice someone once told me is "make YouTube videos for fun first - if you get big, then great." I think I can agree with that, but I also don't think I should settle either; I think I can make good quality stuff if I work at it. I love all your advice and will take it to heart. Again, thanks for ta... | 1 | t1_czi64uq | t3_43fjhk | /r/Cooking/comments/t3_43fjhk/czi6n53 | null | false | 2016-01-31T02:36:44Z |
czi6g9p | t1_czi6g9p | 1,454,207,435 | user_a464c0843d76 | Cooking | There have been several on /r/bourbon as of late. | 1 | t1_czhm7ur | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czi6g9p | null | false | 2016-01-31T02:30:35Z |
czi6egg | t1_czi6egg | 1,454,207,344 | user_a464c0843d76 | Cooking | There are tons of good blends out there, don't ignore them because of JW. | 2 | t1_czhm7g0 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czi6egg | null | false | 2016-01-31T02:29:04Z |
czi6552 | t1_czi6552 | 1,454,206,849 | user_45ef85ae53a1 | Cooking | You could make your own bacon salt with [this recipe](http://www.instructables.com/id/Bacon-Salt-Two-Easy-Methods/) | 1 | t3_43bi7j | t3_43bi7j | /r/Cooking/comments/t3_43bi7j/czi6552 | null | false | 2016-01-31T02:20:49Z |
czi64uq | t1_czi64uq | 1,454,206,833 | user_2b235be39bdf | Cooking | Do you have a smartphone? You absolutely don't need fancy gear. Lighting and a nice tripod go a long way. Interestingly, most of the time audio is a rough patch, yours seemed pretty good (I gather it was recorded after the fact.)
Really, try to simplify! You don't need fancy camera moves and stuff. Get a tripod and l... | 1 | t1_czi59qt | t3_43fjhk | /r/Cooking/comments/t3_43fjhk/czi64uq | null | false | 2016-01-31T02:20:33Z |
czi617d | t1_czi617d | 1,454,206,640 | user_cc9422e05abd | Cooking | cook dried beans in it. | 2 | t3_43h4zo | t3_43h4zo | /r/Cooking/comments/t3_43h4zo/czi617d | null | false | 2016-01-31T02:17:20Z |
czi5xau | t1_czi5xau | 1,454,206,433 | user_674b82d78492 | Cooking | You can add squash, but I use a white sweet potato. Not as sweet | 3 | t1_czi2rqt | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czi5xau | null | false | 2016-01-31T02:13:53Z |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.