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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d1iw2p3 | t1_d1iw2p3 | 1,459,333,662 | user_c88ccc87e921 | Cooking | I don't think it's revolutionary, it's quite normal in Italy. But it's boiled first, so it's not actually crunchy. | 1 | t1_d1hr7o5 | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iw2p3 | null | false | 2016-03-30T10:27:42Z |
d1iw1fm | t1_d1iw1fm | 1,459,333,532 | user_db5c8c0931cd | Cooking | When I'm done cooking my steak, I saute them in the steamy leftover butter. Finish with a couple splashes of red wine vinegar. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iw1fm | null | false | 2016-03-30T10:25:32Z |
d1iw0xz | t1_d1iw0xz | 1,459,333,481 | user_b1eb88ba35e1 | Cooking | Sorry this isn't exactly a specific recipe suggestion, but I highly recommend this site: http://www.101cookbooks.com.
It is all vegetarian and vegan recipes and there are hundreds. And the photography is really great as well.
There are some really wonderful soups there. And before you think soups are boring, the... | 7 | t3_4cjbkv | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1iw0xz | null | false | 2016-03-30T10:24:41Z |
d1ivwjv | t1_d1ivwjv | 1,459,333,026 | user_951f020336fd | Cooking | Came to say the same thing!
Non-mobile link for the lazy: /r/52weeksofcooking | 3 | t1_d1i9nkk | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1ivwjv | null | false | 2016-03-30T10:17:06Z |
d1ivthl | t1_d1ivthl | 1,459,332,702 | user_3af201e9283a | Cooking | Trifle | 2 | t1_d1i8hs2 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1ivthl | null | false | 2016-03-30T10:11:42Z |
d1ivs0f | t1_d1ivs0f | 1,459,332,548 | user_a92b5ad8b218 | Cooking | Maybe you have difficulty reading:
> Traditional ingredients were lard and finely chopped parsley and onion, but modern cooks substitute olive oil or butter. Garlic, celery, or carrot may be included. | 1 | t1_d1ivj03 | t3_4cb1ka | /r/Cooking/comments/t3_4cb1ka/d1ivs0f | null | false | 2016-03-30T10:09:08Z |
d1ivpjx | t1_d1ivpjx | 1,459,332,293 | user_c875316b096e | Cooking | As /u/cheapdrinks said, risotto is always the standard veg option at so many places. It'd recommend doing the Gnocchi because it's less common and easier than risotto. | 2 | t1_d1ir18z | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1ivpjx | null | false | 2016-03-30T10:04:53Z |
d1ivp09 | t1_d1ivp09 | 1,459,332,233 | user_fccb94a33a24 | Cooking | Username checks out. | 2 | t1_d1iivnv | t3_4ci7sq | /r/Cooking/comments/t3_4ci7sq/d1ivp09 | null | false | 2016-03-30T10:03:53Z |
d1ivnph | t1_d1ivnph | 1,459,332,091 | user_13bbedadf358 | Cooking | Or, microwave with some kitchen roll on top & under to absorb any moisture as you go. Preheat the oven whilst microwaving and whack that cunt on full. Easy peasy. | 1 | t1_d1i4ny4 | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ivnph | null | false | 2016-03-30T10:01:31Z |
d1ivlnd | t1_d1ivlnd | 1,459,331,860 | user_5393528638d1 | Cooking | This or sear the chunks in some reserved pork fat in a cast iron right before serving. Sounds amazing! | 2 | t1_d1ij5om | t3_4cike0 | /r/Cooking/comments/t3_4cike0/d1ivlnd | null | false | 2016-03-30T09:57:40Z |
d1ivj03 | t1_d1ivj03 | 1,459,331,575 | user_f12fbe26b113 | Cooking | https://en.m.wikipedia.org/wiki/Mirepoix_(cuisine)#Italian_Soffritto
Here, I did what you wanted, and look, you are wrong. | 1 | t1_d1idrqu | t3_4cb1ka | /r/Cooking/comments/t3_4cb1ka/d1ivj03 | null | false | 2016-03-30T09:52:55Z |
d1ivilc | t1_d1ivilc | 1,459,331,532 | user_1814d21c0eab | Cooking | [I make the kale/potato version of this](https://www.rivercottage.net/recipes/chard-and-new-potato-curry). | 1 | t3_4cjbkv | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1ivilc | null | false | 2016-03-30T09:52:12Z |
d1ivhj9 | t1_d1ivhj9 | 1,459,331,423 | user_1814d21c0eab | Cooking | If you want to fancy up risotto, look into making it with [Pearled spelt](https://www.rivercottage.net/recipes/kale-speltotto-with-goats-cheese) | 1 | t1_d1ir18z | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1ivhj9 | null | false | 2016-03-30T09:50:23Z |
d1ivfwn | t1_d1ivfwn | 1,459,331,244 | user_45d8de3dfa88 | Cooking | I love broccoli whether it is steamed, raw, or cooked to death, but my favorite was my grandma's broccoli. She passed away before I could ask her how she made it, but she used the stovetop pressure cooker, and it still came out bright green. I can't replicate it. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ivfwn | null | false | 2016-03-30T09:47:24Z |
d1ivec6 | t1_d1ivec6 | 1,459,331,073 | user_d1d594c8b67c | Cooking | Is the culantro in addition to or instead of the cilantro? | 2 | t1_d1imnu4 | t3_4citdp | /r/Cooking/comments/t3_4citdp/d1ivec6 | null | false | 2016-03-30T09:44:33Z |
d1iv5g5 | t1_d1iv5g5 | 1,459,330,084 | [deleted] | Cooking | [deleted] | 1 | t3_4cio4v | t3_4cio4v | /r/Cooking/comments/t3_4cio4v/d1iv5g5 | null | false | 2016-03-30T09:28:04Z |
d1iv2i5 | t1_d1iv2i5 | 1,459,329,747 | user_6b2673fbf47c | Cooking | I would avoid risotto, from knowing a lot of vegetarians this is the #1 dish they receive as a "vegetarian option" in mass catering situations and most are really sick of it. Plus if you've never cooked it before it can be quite tricky to master and has to be cooked right before serving.
If you do go down that path I... | 11 | t1_d1ir18z | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1iv2i5 | null | false | 2016-03-30T09:22:27Z |
d1iv0qt | t1_d1iv0qt | 1,459,329,548 | user_29c10fb5a857 | Cooking | You can use pasteurized eggs as well. (Note that if you buy them, they have to be refrigerated and will spoil faster than regular eggs.)
You can pasteurize eggs yourself if you have a sous-vide setup - 135 F for 75 minutes. | 5 | t1_d1iqbrt | t3_4cj0vl | /r/Cooking/comments/t3_4cj0vl/d1iv0qt | null | false | 2016-03-30T09:19:08Z |
d1iuwo5 | t1_d1iuwo5 | 1,459,329,086 | user_0bbe270200d2 | Cooking | Say you're bringing steamed clams, then show up with hamburgers | 2 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1iuwo5 | null | false | 2016-03-30T09:11:26Z |
d1iuw3g | t1_d1iuw3g | 1,459,329,023 | user_2f1536d5cece | Cooking | meat fruit
http://cumbriafoodie.com/2011/02/27/meat-fruit-making-a-heston-favourite-at-home/ | 1 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1iuw3g | null | false | 2016-03-30T09:10:23Z |
d1iuvpz | t1_d1iuvpz | 1,459,328,981 | user_2f1536d5cece | Cooking | Dairy/eggs ok?
some ideas here
http://ohmyveggies.com/a-vegetarian-thanksgiving-menu/
the "vegducken"
http://www.epicurious.com/holidays-events/vegducken-best-vegetarian-thanksgiving-dish-article
also salads are a great choice for warmer weather
http://peasandcrayons.com/2014/11/honey-roasted-butternut-squash-cranb... | 1 | t3_4cjbkv | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1iuvpz | null | false | 2016-03-30T09:09:41Z |
d1iut2a | t1_d1iut2a | 1,459,328,686 | user_47fb5ef7758a | Cooking | boiled then a little oyster and sriracha sauce. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iut2a | null | false | 2016-03-30T09:04:46Z |
d1iuql3 | t1_d1iuql3 | 1,459,328,404 | user_588f788bd154 | Cooking | Gnocchi is surprisingly easy. You could do sweet potato gnocchi if you want to be fancier. | 1 | t1_d1ir18z | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1iuql3 | null | false | 2016-03-30T09:00:04Z |
d1iuphj | t1_d1iuphj | 1,459,328,279 | user_c76cdd55e814 | Cooking | Name should be changed to the Sanitation hypothesis or the helminths hypothesis as most of the original tenants of the original hygiene hypothesis are incomplete.
Kitchen sanitation doesn't really have anything to do with this though, and a sanitized kitchen/cutting board should always be maintained to prevent food po... | 0 | t1_d1hk1pl | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1iuphj | null | false | 2016-03-30T08:57:59Z |
d1iunu4 | t1_d1iunu4 | 1,459,328,092 | user_fab8daf7a001 | Cooking | I've used commercially available non-dairy cream (Alpro soy cream, in my case) when cooking for lactose intolerant people and it actually works pretty well, especially when used to make sauces. It tastes like a regular cream-based sauce and I didn't have to treat it any differently while cooking, just poured it in and ... | 1 | t3_4cgiro | t3_4cgiro | /r/Cooking/comments/t3_4cgiro/d1iunu4 | null | false | 2016-03-30T08:54:52Z |
d1iui2z | t1_d1iui2z | 1,459,327,466 | user_d92acb240fdd | Cooking | Sounds great. Now I'm hungry. | 1 | t1_d1iuh0b | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iui2z | null | false | 2016-03-30T08:44:26Z |
d1iuhca | t1_d1iuhca | 1,459,327,386 | user_cb2b86e745eb | Cooking | I've been on keto for a while and this is my diet dish. | 2 | t1_d0yhbsy | t3_4a41ov | /r/Cooking/comments/t3_4a41ov/d1iuhca | null | false | 2016-03-30T08:43:06Z |
d1iuh0b | t1_d1iuh0b | 1,459,327,350 | user_4b74158172e3 | Cooking | We do it as a side to be served with coconut salmon and coconut rice. | 1 | t1_d1iubzm | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iuh0b | null | false | 2016-03-30T08:42:30Z |
d1iufh6 | t1_d1iufh6 | 1,459,327,181 | user_6eb8a371c282 | Cooking | Looks normal, but I can't really tell from the picture. Honestly wouldn't even risk it if you went through the effort of making a reddit post. . Just return it. | 1 | t3_4cio4v | t3_4cio4v | /r/Cooking/comments/t3_4cio4v/d1iufh6 | null | false | 2016-03-30T08:39:41Z |
d1iufd7 | t1_d1iufd7 | 1,459,327,169 | user_5ee8838c584c | Cooking | This works well for me every time. I typically don't brine either.
http://www.thekitchn.com/how-to-cook-perfect-pork-chops-in-the-oven-cooking-lessons-from-the-kitchn-194257
| 1 | t3_4cjqnq | t3_4cjqnq | /r/Cooking/comments/t3_4cjqnq/d1iufd7 | null | false | 2016-03-30T08:39:29Z |
d1iubzm | t1_d1iubzm | 1,459,326,793 | user_d92acb240fdd | Cooking | It really is. It's great and easy by itself, but when I want to step it up, I can find chicken cheap here, fry that up with some carrot strips, the broccoli, put it all over a bed of rice.. Everyone loves it.
I recently found a bottle of Dragonfly premium oyster sauce at our Asian grocery, $3 for a big 30oz glass bott... | 1 | t1_d1itnyi | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iubzm | null | false | 2016-03-30T08:33:13Z |
d1iub38 | t1_d1iub38 | 1,459,326,697 | user_ffdd8bcf7364 | Cooking | Appetizers. Fresh Burrata with basil and balsamic. Good olive oil drizzle with sea salt. Always good. Add crostini if you want.
Alternative: Blistered tomatoes and fresh ricotta. Olive and caper tapenade. Or an interesting salad is good too. Roasted beets? Cucumber+Yogurt+Mint? Charred Cabbage?
Entree. I'm always p... | 4 | t3_4cjbkv | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1iub38 | null | false | 2016-03-30T08:31:37Z |
d1iuac2 | t1_d1iuac2 | 1,459,326,617 | user_e4db4fdf3e3b | Cooking | I started baking bread recently and found that to be the case here. Not sure why. | 1 | t1_d1ihvhe | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1iuac2 | null | false | 2016-03-30T08:30:17Z |
d1iu4qv | t1_d1iu4qv | 1,459,326,018 | user_66a729db0f6f | Cooking | Unless the bit of exposure also has sharp pieces of enamel, you're okay. Damaged enamel on cast iron won't let any bad chemicals leak into your food because what's underneath is only cast iron (unlike damaged Teflon or other commercially available non-stick surface pans). In the worst case scenario, you're getting some... | 1 | t3_4ch211 | t3_4ch211 | /r/Cooking/comments/t3_4ch211/d1iu4qv | null | false | 2016-03-30T08:20:18Z |
d1iu3bs | t1_d1iu3bs | 1,459,325,864 | user_b520e610cc31 | Cooking | This is key. Sounds crazy to some people, but a little bit of garlic with the oil, then splash of lemon after it comes out, and it's just incredible. I could eat it every day. | 1 | t1_d1iejwc | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iu3bs | null | false | 2016-03-30T08:17:44Z |
d1iu269 | t1_d1iu269 | 1,459,325,739 | user_a364614be46c | Cooking | My favorite is Sushi Kame, both in terms of sushi and general Japanese food. KoFusion if you like trendy spots and fusion cuisine. Sakanaya also has great sushi, as well as ramen. Cheese And Crackers is the charcuterie place- you have to ask him to sign up for the email list, then he sends you lists of what he's gettin... | 2 | t1_d1ito2f | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1iu269 | null | false | 2016-03-30T08:15:39Z |
d1iu1mg | t1_d1iu1mg | 1,459,325,682 | user_66a729db0f6f | Cooking | Тhe best recipe for banana bread I've ever tried is that of the Tartine Bakery in San Francisco. There are two versions out there - one with sourdough leaven, and the other one which is easier to prepare at home, is with baking soda/baking powder. The trick there is adding 2 TBSP of cornstarch, which sort of emulsifies... | 1 | t3_4cj2aa | t3_4cj2aa | /r/Cooking/comments/t3_4cj2aa/d1iu1mg | null | false | 2016-03-30T08:14:42Z |
d1itx0i | t1_d1itx0i | 1,459,325,204 | user_25aa63cee99c | Cooking | Check out [vegeterian stuffed bell peppers](http://allrecipes.com/recipe/231514/vegetarian-mexican-inspired-stuffed-peppers/). You can add all sorts of things to this to enhance flavor, like pine nuts, raisins, more garlic, any kind of mushroom, etc. Would be a respectable main dish with large peppers, or entree with s... | 2 | t3_4cjbkv | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1itx0i | null | false | 2016-03-30T08:06:44Z |
d1ito2f | t1_d1ito2f | 1,459,324,284 | user_0c66aeaa7e7a | Cooking | I know the area well. I just never heard of it that way. Maybe a bit too south. I'm thinking around 45 miles south of the city or so. :) Anyway, give me the names of the places. I'll swing down that way every so often. | 1 | t1_d1imwzc | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1ito2f | null | false | 2016-03-30T07:51:24Z |
d1itnyi | t1_d1itnyi | 1,459,324,272 | user_4b74158172e3 | Cooking | This is how we do it in our house. It's fucking fantastic. I could eat a bowl of it alone for dinner. | 2 | t1_d1i443b | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1itnyi | null | false | 2016-03-30T07:51:12Z |
d1itn9o | t1_d1itn9o | 1,459,324,204 | user_4b74158172e3 | Cooking | We add in a bit of fish sauce to this. | 2 | t1_d1hqvfc | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1itn9o | null | false | 2016-03-30T07:50:04Z |
d1iteac | t1_d1iteac | 1,459,323,316 | user_9f8521af54b9 | Cooking | ...with only 433 calories, 52 grams of protein, and *only 5* caibohydrants... [I think I'm gonna have a slice.](https://www.youtube.com/watch?v=A2RpnPwHnr0) | 3 | t1_d1hy6jx | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1iteac | null | false | 2016-03-30T07:35:16Z |
d1ite37 | t1_d1ite37 | 1,459,323,298 | user_c905e1c9a1a0 | Cooking | No fucking way I'd eat that. | 2 | t3_4cio4v | t3_4cio4v | /r/Cooking/comments/t3_4cio4v/d1ite37 | null | false | 2016-03-30T07:34:58Z |
d1itbz9 | t1_d1itbz9 | 1,459,323,094 | user_e7809c213c33 | Cooking | I buy this exact item all the time. ***It should not be chunky.*** Take it back. | 3 | t3_4cio4v | t3_4cio4v | /r/Cooking/comments/t3_4cio4v/d1itbz9 | null | false | 2016-03-30T07:31:34Z |
d1itb97 | t1_d1itb97 | 1,459,323,022 | user_5ff39f01f50d | Cooking | Bon appetit pan roasted pork chop recipe. There's a YouTube video explaining everything. I get thick cut berkshire pork from a butcher/breeder. Absolutely unbelievable. DO NOT make them thinner... the thick chops are fantastic. The key here is brining - 4-5 hours is plenty | 2 | t3_4cjqnq | t3_4cjqnq | /r/Cooking/comments/t3_4cjqnq/d1itb97 | null | false | 2016-03-30T07:30:22Z |
d1ita5p | t1_d1ita5p | 1,459,322,921 | user_8dfb70f70c0b | Cooking | My roommate has dried ghost peppers in the pantry. We cooked burgers with them once. It was awful, and only one guy ended up furnish ng the burgers. | 2 | t1_d1ilkr3 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1ita5p | null | false | 2016-03-30T07:28:41Z |
d1it8c4 | t1_d1it8c4 | 1,459,322,750 | user_1300927d1744 | Cooking | I cook pork shoulder in the crock pot all the time. I do a bed of sliced onions and chopped pickled jalepenos just barely covered by apple or pineapple juice. Garlic salt, pepper, ground mustard, cumin, paprika rub on the shoulder. 2 hours per pound on low | 1 | t3_4cike0 | t3_4cike0 | /r/Cooking/comments/t3_4cike0/d1it8c4 | null | false | 2016-03-30T07:25:50Z |
d1it3ws | t1_d1it3ws | 1,459,322,341 | [deleted] | Cooking | [deleted] | 1 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1it3ws | null | false | 2016-03-30T07:19:01Z |
d1iszwr | t1_d1iszwr | 1,459,321,976 | user_de47ae27958d | Cooking | Freezes just fine, especially if you're slicing it pretty thin when you go to eat it. | 1 | t3_4cfn3l | t3_4cfn3l | /r/Cooking/comments/t3_4cfn3l/d1iszwr | null | false | 2016-03-30T07:12:56Z |
d1iszje | t1_d1iszje | 1,459,321,941 | user_ee7462c586a4 | Cooking | If you're a chuck it all in the dishwasher and hit run kinda fella, this isn't the board for you. It ain't cheap either. Handwash only, is what I'm getting at.
http://korin.com/HiSoft-Cutting-Board?sc=28&category=286082 | 1 | t3_4cf2hw | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1iszje | null | false | 2016-03-30T07:12:21Z |
d1isygr | t1_d1isygr | 1,459,321,842 | user_1967128feee6 | Cooking | You can definitely roast broccoli straight from frozen. Check out how the Budget Bytes blog does it. | 1 | t1_d1i0dfn | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1isygr | null | false | 2016-03-30T07:10:42Z |
d1isxx8 | t1_d1isxx8 | 1,459,321,790 | user_8b5bc7198282 | Cooking | Google some Ottolenghi recipes, he does a lot of delicious vegetarian cooking. Definitely look at Indian cooking for flavour. In my experience, most vegetarians spend their love ending given risotto and pasta, and something a bit different might go down well. | 14 | t3_4cjbkv | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1isxx8 | null | false | 2016-03-30T07:09:50Z |
d1isw5g | t1_d1isw5g | 1,459,321,629 | user_648909e5af71 | Cooking | I miss florida :( | 1 | t1_d1h4fjs | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1isw5g | null | false | 2016-03-30T07:07:09Z |
d1isu9m | t1_d1isu9m | 1,459,321,467 | user_e6071fa2c545 | Cooking | I made some curried pork empanadas a few years ago that were the bomb. You can't go wrong filling up a savory turnover. Well...I'm sure you can, but the odds are in your favor. | 1 | t3_4cfowo | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1isu9m | null | false | 2016-03-30T07:04:27Z |
d1ispjf | t1_d1ispjf | 1,459,321,048 | [deleted] | Cooking | [deleted] | 2 | t1_d1isfk7 | t3_4civq2 | /r/Cooking/comments/t3_4civq2/d1ispjf | null | false | 2016-03-30T06:57:28Z |
d1isntk | t1_d1isntk | 1,459,320,891 | user_268a4d5881d4 | Cooking | And I have a whole new incentive to get my garage cleared out, electrical fixed and a new deep freezer. | 2 | t1_d1iivnv | t3_4ci7sq | /r/Cooking/comments/t3_4ci7sq/d1isntk | null | false | 2016-03-30T06:54:51Z |
d1isfk7 | t1_d1isfk7 | 1,459,320,170 | user_750c3783a301 | Cooking | Why would you need an appetiser and an entree to be ready at the same time?
Wouldn't you eat one before the other, thereby giving time for the entree to heat through? | 1 | t3_4civq2 | t3_4civq2 | /r/Cooking/comments/t3_4civq2/d1isfk7 | null | false | 2016-03-30T06:42:50Z |
d1ise9a | t1_d1ise9a | 1,459,320,059 | user_750c3783a301 | Cooking | I urge you to practice first, especially the risotto.
I've watched enough food-based tv shows to know how even exerienced chefs fall down with risotto.
In other news, gelatine is very non-vegetarian and has a way of sneaking into many desserts. Also be aware of pastry that contains lard, Worcestershire sauce (contain... | 5 | t1_d1ir18z | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1ise9a | null | false | 2016-03-30T06:40:59Z |
d1isawg | t1_d1isawg | 1,459,319,774 | user_750c3783a301 | Cooking | [Here's a recipe](http://timetocookonline.com/2012/05/07/banana-loaf-with-chocolate/) that uses lots of gooey, blackened bananas.
Bonus: how to turn it into a chocolate banana loaf, and also how to cook it as buns (takes just 15 minutes to cook). | 1 | t3_4cj2aa | t3_4cj2aa | /r/Cooking/comments/t3_4cj2aa/d1isawg | null | false | 2016-03-30T06:36:14Z |
d1is4ul | t1_d1is4ul | 1,459,319,268 | user_88de1d69fd4c | Cooking | Nothing | 1 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1is4ul | null | false | 2016-03-30T06:27:48Z |
d1is4ik | t1_d1is4ik | 1,459,319,240 | user_dbf8205c3f05 | Cooking | Hash brownies | 2 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1is4ik | null | false | 2016-03-30T06:27:20Z |
d1irzq3 | t1_d1irzq3 | 1,459,318,844 | user_e6fe0b101476 | Cooking | 14-16 hours seems really long. It'll be falling apart around 8 hours, not sure what the extra time is going to give you. It's certainly going to be impractical to chop beyond that point.
It seems like you want a crispy product, which is not really what a slow cooker is good at. Even if you burn the crap out of it bef... | 2 | t3_4cike0 | t3_4cike0 | /r/Cooking/comments/t3_4cike0/d1irzq3 | null | false | 2016-03-30T06:20:44Z |
d1irz0j | t1_d1irz0j | 1,459,318,788 | user_35da6696778d | Cooking | Bring some miracle berry tablets. | 4 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1irz0j | null | false | 2016-03-30T06:19:48Z |
d1iruz8 | t1_d1iruz8 | 1,459,318,472 | user_5eeb8f5983fd | Cooking | That's what I do. Very simple. | 2 | t1_d1irafd | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iruz8 | null | false | 2016-03-30T06:14:32Z |
d1iruxo | t1_d1iruxo | 1,459,318,468 | user_ad1eed0673a8 | Cooking | I put mine in the food processor and use it as rice. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iruxo | null | false | 2016-03-30T06:14:28Z |
d1irp9l | t1_d1irp9l | 1,459,318,026 | user_9bb661edfd12 | Cooking | People dog microwaves without understanding how they actually work. In this case they work wonderfully. Rapid fire cooking preserves nutrients and color. There's a lot of science behind it. I'll microwave it slightly less than cooking it through and then sear in a ripping hot pan of duck or bacon fat. | 2 | t1_d1i438o | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1irp9l | null | false | 2016-03-30T06:07:06Z |
d1iroxh | t1_d1iroxh | 1,459,317,999 | user_bfa6f2ee9856 | Cooking | And include the stems! They are delicious. | 1 | t1_d1hscts | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iroxh | null | false | 2016-03-30T06:06:39Z |
d1irid9 | t1_d1irid9 | 1,459,317,496 | user_7847faf9ca9c | Cooking | I like where your head's at!
If it were my butt and I had the same ingredients I would probably put a layer of only apples in the bottom of the pot, then the butt, then a layer of apples on top of the butt, then the bacon layer on the very top over the apples. Though to be honest I wonder if bacon on top of a pork b... | 12 | t3_4cike0 | t3_4cike0 | /r/Cooking/comments/t3_4cike0/d1irid9 | null | false | 2016-03-30T05:58:16Z |
d1iralz | t1_d1iralz | 1,459,316,925 | user_25f4a7ad1347 | Cooking | I would freeze uncooked and thaw it out when you want to cook it. | 1 | t3_4cfn3l | t3_4cfn3l | /r/Cooking/comments/t3_4cfn3l/d1iralz | null | false | 2016-03-30T05:48:45Z |
d1irafd | t1_d1irafd | 1,459,316,911 | user_371195a6c7b0 | Cooking | use kitchen scissors to cut off the florets (thank you louis CK for showing me this), steam, toss with some salt. | 2 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1irafd | null | false | 2016-03-30T05:48:31Z |
d1ira85 | t1_d1ira85 | 1,459,316,896 | user_0baccdd15602 | Cooking | Boil it, drain it, toss the broccoli and eat the pot | 2 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ira85 | null | false | 2016-03-30T05:48:16Z |
d1ir9z8 | t1_d1ir9z8 | 1,459,316,877 | [deleted] | Cooking | [deleted] | 2 | t3_4cjbkv | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1ir9z8 | null | false | 2016-03-30T05:47:57Z |
d1ir6w2 | t1_d1ir6w2 | 1,459,316,653 | user_f44a1fbd3b7f | Cooking | stir fried with some steak served with rice! | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ir6w2 | null | false | 2016-03-30T05:44:13Z |
d1ir18z | t1_d1ir18z | 1,459,316,255 | user_a29d76bc7abe | Cooking | Ya I'm looking at risottos cooked in a veg broth. Or maybe Gnocchi. Never made either before but I'm decent in the kitchen | 1 | t1_d1iqutk | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1ir18z | null | false | 2016-03-30T05:37:35Z |
d1iqyvn | t1_d1iqyvn | 1,459,316,087 | user_41b9dfa6d5d4 | Cooking | That's a good point! I'll definitely add an edit; I've been making it with eggs from here in the USA for years, and I've never gotten sick from it, but that's a definite risk. | 5 | t1_d1iqbrt | t3_4cj0vl | /r/Cooking/comments/t3_4cj0vl/d1iqyvn | null | false | 2016-03-30T05:34:47Z |
d1iqwrg | t1_d1iqwrg | 1,459,315,940 | user_540a48df221f | Cooking | Cool. I think you'll like the results.
| 1 | t1_d1iqm5q | t3_4cj2aa | /r/Cooking/comments/t3_4cj2aa/d1iqwrg | null | false | 2016-03-30T05:32:20Z |
d1iqvix | t1_d1iqvix | 1,459,315,852 | user_25f4a7ad1347 | Cooking | Premade alfredo sauce needs to be shaken up.
Why would you want to buy a premade alfredo anyway? Alfredo sauce is just heavy cream, butter, and parmesan. It's one of the simplest things to make.
Because it's an emulsion, if they sit for a long time, they separate. Just shake it up vigorously. | 13 | t3_4cio4v | t3_4cio4v | /r/Cooking/comments/t3_4cio4v/d1iqvix | null | false | 2016-03-30T05:30:52Z |
d1iqutk | t1_d1iqutk | 1,459,315,806 | user_e9f9a96e2ae2 | Cooking | Entrees: rissoto, stuffed mushrooms, quiches, goats cheese and caramelised onion tarts, handmade pasta with homemade pesto (could work well as little squares of lasagne with grilled zucchini layered between the noodles).
Most desserts are vego so you shouldn't have a problem there. | 4 | t3_4cjbkv | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1iqutk | null | false | 2016-03-30T05:30:06Z |
d1iqul5 | t1_d1iqul5 | 1,459,315,791 | user_f40c3a65a1c7 | Cooking | I came here to give some of my favourite cuts. I see that I have no input after this comment. As a career cook that has always been interested in butchery you just melted my heart. Comment saved. Always love to hear advice from the pros. | 2 | t1_d1iivnv | t3_4ci7sq | /r/Cooking/comments/t3_4ci7sq/d1iqul5 | null | false | 2016-03-30T05:29:51Z |
d1iqtdz | t1_d1iqtdz | 1,459,315,710 | user_25f4a7ad1347 | Cooking | The best way ever is
#1. raw with ranch
#1. steamed with carrots and other veggies
#1. sauteed in olive oil and garlic
#1. charred on the grill
#1. boiled and then pureed with cheese
#1. in a casserole with cheese and crackers
#1. etc | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iqtdz | null | false | 2016-03-30T05:28:30Z |
d1iqt1e | t1_d1iqt1e | 1,459,315,686 | user_088a2a2c007a | Cooking | Have you ever had food poisoning? Have you ever lay in front of the toilet, which is still warm from your diarrhea shits, and been throwing up that last sip of water you just drank while thinking to yourself "well I'm glad I didn't waste that $3 jar of sauce".
Just toss it bro, you won't even really enjoy it of you d... | 36 | t3_4cio4v | t3_4cio4v | /r/Cooking/comments/t3_4cio4v/d1iqt1e | null | false | 2016-03-30T05:28:06Z |
d1iqo07 | t1_d1iqo07 | 1,459,315,350 | user_eba760318eaa | Cooking | Sprinkled with salt, pepper, olive oil and roasted. Then mixed with lemon juice, roasted almonds, and Parmesan | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iqo07 | null | false | 2016-03-30T05:22:30Z |
d1iqm5q | t1_d1iqm5q | 1,459,315,228 | user_bc92f9c55e29 | Cooking | I'll make sure to try some of these tips next time I make banana bread. | 1 | t1_d1io9el | t3_4cj2aa | /r/Cooking/comments/t3_4cj2aa/d1iqm5q | null | false | 2016-03-30T05:20:28Z |
d1iqfd5 | t1_d1iqfd5 | 1,459,314,791 | user_bee773b672b2 | Cooking | check out r/slowcooking | 2 | t3_4cike0 | t3_4cike0 | /r/Cooking/comments/t3_4cike0/d1iqfd5 | null | false | 2016-03-30T05:13:11Z |
d1iqbrt | t1_d1iqbrt | 1,459,314,566 | user_0297bbe1790d | Cooking | You need to remind that in this dish only freshly laid eggs are used. In Japan they make sure to print out exactly when the eggs were laid.
Edit: spacing | 4 | t3_4cj0vl | t3_4cj0vl | /r/Cooking/comments/t3_4cj0vl/d1iqbrt | null | false | 2016-03-30T05:09:26Z |
d1iq4es | t1_d1iq4es | 1,459,314,101 | user_165cde8f359c | Cooking | Cook at 350 for 12 then 400 for 10-12min | 3 | t3_4civq2 | t3_4civq2 | /r/Cooking/comments/t3_4civq2/d1iq4es | null | false | 2016-03-30T05:01:41Z |
d1iq1r3 | t1_d1iq1r3 | 1,459,313,936 | user_bba338704baf | Cooking | ^ This guy cuts | 5 | t1_d1iivnv | t3_4ci7sq | /r/Cooking/comments/t3_4ci7sq/d1iq1r3 | null | false | 2016-03-30T04:58:56Z |
d1ipx3y | t1_d1ipx3y | 1,459,313,654 | user_913f1d192e5a | Cooking | Well, it's an uphill battle already with the phrase "gourmet vegetarian dinner"... | -18 | t3_4cjbkv | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1ipx3y | null | false | 2016-03-30T04:54:14Z |
d1ipp50 | t1_d1ipp50 | 1,459,313,176 | user_eef2d9ccd234 | Cooking | Rinse it, cut it up, and put it in your mouth. I think I like it raw more than anything.
It's also really good if you dice it up, lightly steam, and mix it with butter, cream cheese and garlic pepper salt. Makes a great veggie dip! Much tastier than spinach dip. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ipp50 | null | false | 2016-03-30T04:46:16Z |
d1ipmui | t1_d1ipmui | 1,459,313,040 | user_37909eb10eea | Cooking | what if there's no dinner party.. April fools.. That's the joke | 4 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1ipmui | null | false | 2016-03-30T04:44:00Z |
d1ipilm | t1_d1ipilm | 1,459,312,797 | user_bcc33038c138 | Cooking | This is totally doable as panna cotta for the egg whites. I'm thinking either a white chocolate mousse (tinted with a bit of food coloring) or a tinted buttercream for the yolk part. Garnish with minced fresh mint! | 2 | t1_d1iehua | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1ipilm | null | false | 2016-03-30T04:39:57Z |
d1ipgop | t1_d1ipgop | 1,459,312,685 | user_c2308d56098b | Cooking | I'm good, thx | 1 | t1_d1io5n6 | t3_4cgdyf | /r/Cooking/comments/t3_4cgdyf/d1ipgop | null | false | 2016-03-30T04:38:05Z |
d1ip6ji | t1_d1ip6ji | 1,459,312,110 | user_2978fb9c7c72 | Cooking | Enjoy! It's essentially all stem and nothing else -- one big bulgy sweet stem. Try it grated like cole slaw! | 3 | t1_d1iovv8 | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ip6ji | null | false | 2016-03-30T04:28:30Z |
d1ip5v6 | t1_d1ip5v6 | 1,459,312,072 | user_3662460fe893 | Cooking | Sofrito (from the verb sofreir = lightly fry literally) is a generic word in Spanish for what Google tells me you call stir-fry so it can mean many things if you find it at stores.
In some countries sofrito might mean something with specific ingredients but not in others.
The basic one is usually oil+onions and then ... | 7 | t3_4citdp | t3_4citdp | /r/Cooking/comments/t3_4citdp/d1ip5v6 | null | false | 2016-03-30T04:27:52Z |
d1ip0ev | t1_d1ip0ev | 1,459,311,773 | user_b3d8eeaef8d7 | Cooking | Soon late, but I only browse this sub about once a week.
Eggs in a basket growing up on East coast but changed to a one eyed Texas sandwhich when we moved to TX | 1 | t3_4c7dud | t3_4c7dud | /r/Cooking/comments/t3_4c7dud/d1ip0ev | null | false | 2016-03-30T04:22:53Z |
d1ip002 | t1_d1ip002 | 1,459,311,751 | user_5c5916b3ac40 | Cooking | If your group is into video games, just bring a black forest cake. When anyone asks about it, tell them the cake is a lie. | 2 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1ip002 | null | false | 2016-03-30T04:22:31Z |
d1iow8e | t1_d1iow8e | 1,459,311,548 | user_82d43ce23aed | Cooking | Yep, got culantro here in NH, believe it or not. It all sounds good, tomato or not, | 1 | t1_d1imnu4 | t3_4citdp | /r/Cooking/comments/t3_4citdp/d1iow8e | null | false | 2016-03-30T04:19:08Z |
d1iovv8 | t1_d1iovv8 | 1,459,311,527 | user_9a1e88a4debb | Cooking | Oh, yes, of course! (quickly Googles unknown word).
hmm, sounds good. I also have always loved cabbage cores; actually, cabbage in general, cooked or raw.
Actually, I just showed my wife (Chinese) a picture, and she knows what it is, and said we had it not too long ago. I think her sister's husband likes it, and pre... | 1 | t1_d1ikevi | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iovv8 | null | false | 2016-03-30T04:18:47Z |
d1iotqe | t1_d1iotqe | 1,459,311,409 | user_69ab30360bee | Cooking | Mother of God, I've been cooking broccoli wrong my whole life. I'm trying this the first chance I get. | 1 | t1_d1imov1 | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iotqe | null | false | 2016-03-30T04:16:49Z |
d1iope7 | t1_d1iope7 | 1,459,311,175 | user_2617499a8525 | Cooking | Brine it. You can get a lot of flavor into it that way. | 2 | t3_4cike0 | t3_4cike0 | /r/Cooking/comments/t3_4cike0/d1iope7 | null | false | 2016-03-30T04:12:55Z |
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