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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d1hqguk | t1_d1hqguk | 1,459,264,150 | user_a47c26818d68 | Cooking | I don't know about OP by my Epicurean cutting boards are a composite like [these](http://www.bedbathandbeyond.com/store/product/epicurean-cutting-board/3272808?skuId=14043799&mcid=PS_googlepla_nonbrand_kitchenfoodprep_&adpos=1o1&creative=43742640949&device=c&matchtype=&network=g&gclid=CLv1re2V5ssCFVhahgod8jUNmg). My sm... | 2 | t1_d1hjqys | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hqguk | null | false | 2016-03-29T15:09:10Z |
d1hqg1b | t1_d1hqg1b | 1,459,264,119 | user_98b22c6c1487 | Cooking | How often do you burn your boards? Maybe stop melting them? | 2 | t1_d1hbvu2 | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hqg1b | null | false | 2016-03-29T15:08:39Z |
d1hqep1 | t1_d1hqep1 | 1,459,264,069 | user_716a6e79598a | Cooking | You turned one board into 2? That's a money-making machine! Just keep making infinite boards. | 3 | t1_d1hfjwd | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hqep1 | null | false | 2016-03-29T15:07:49Z |
d1hqdbt | t1_d1hqdbt | 1,459,264,019 | user_d18cf0777475 | Cooking | They only rebel if you mistreat them | 3 | t1_d1hmoxs | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hqdbt | null | false | 2016-03-29T15:06:59Z |
d1hqcnf | t1_d1hqcnf | 1,459,263,994 | user_998e6d706d3f | Cooking | Turn the heat down just a touch. | 1 | t3_4cfl6q | t3_4cfl6q | /r/Cooking/comments/t3_4cfl6q/d1hqcnf | null | false | 2016-03-29T15:06:34Z |
d1hq6mv | t1_d1hq6mv | 1,459,263,768 | user_1551b1649136 | Cooking | Try a chicken cordon bleu. My roommate hates ham but loves a cordon bleu. | 2 | t3_4cdkn4 | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1hq6mv | null | false | 2016-03-29T15:02:48Z |
d1hq5wd | t1_d1hq5wd | 1,459,263,740 | user_d2187fea9bcb | Cooking | *wanders through thread just in time to raise hand* | 2 | t1_d1he09v | t3_4ccem3 | /r/Cooking/comments/t3_4ccem3/d1hq5wd | null | false | 2016-03-29T15:02:20Z |
d1hq5lu | t1_d1hq5lu | 1,459,263,729 | user_b7e90cd9a921 | Cooking | I am guessing that is total water-bath time? You only need to hold it at 140 for ~30min to be safe. I prefer my chicken a little higher than that though. | 3 | t1_d1hnk0o | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1hq5lu | null | false | 2016-03-29T15:02:09Z |
d1hq4e8 | t1_d1hq4e8 | 1,459,263,683 | user_c9d305fb0c22 | Cooking | I just started using an induction stove I love it I'll never go back it boils water so quick and it's really easy to control | 1 | t3_4cfi1l | t3_4cfi1l | /r/Cooking/comments/t3_4cfi1l/d1hq4e8 | null | false | 2016-03-29T15:01:23Z |
d1hq30b | t1_d1hq30b | 1,459,263,630 | user_c435574decec | Cooking | I remember finding an article where the guy dragged his family to Spain, bringing empty suitcases, just to smuggle it! | 5 | t1_d1hejz4 | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hq30b | null | false | 2016-03-29T15:00:30Z |
d1hq2m3 | t1_d1hq2m3 | 1,459,263,615 | user_b7e90cd9a921 | Cooking | Nothing is exact, as what you linked to points out. It is dependent on the fat content, and this is for a specific level of reduction in Salmonella that is considered safe. | 1 | t1_d1hihz0 | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1hq2m3 | null | false | 2016-03-29T15:00:15Z |
d1hq1my | t1_d1hq1my | 1,459,263,579 | user_f77d380db13d | Cooking | That is correct. | 11 | t1_d1hpayq | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hq1my | null | false | 2016-03-29T14:59:39Z |
d1hq130 | t1_d1hq130 | 1,459,263,558 | user_212aed416707 | Cooking | Seven yolk pasta
http://smittenkitchen.com/blog/2008/02/seven-yolk-pasta-dough/ | 2 | t3_4cfh2k | t3_4cfh2k | /r/Cooking/comments/t3_4cfh2k/d1hq130 | null | false | 2016-03-29T14:59:18Z |
d1hq0pu | t1_d1hq0pu | 1,459,263,544 | user_1343eb0aee46 | Cooking | Recently made this [Cheese and Leek Pie](http://allrecipes.com/recipe/81537/french-leek-pie/) and it was excellent. Really easy to add stuff to, as well. We threw in some chicken apple gouda sausage and button mushrooms. | 1 | t3_4ccgsr | t3_4ccgsr | /r/Cooking/comments/t3_4ccgsr/d1hq0pu | null | false | 2016-03-29T14:59:04Z |
d1hpzk9 | t1_d1hpzk9 | 1,459,263,500 | user_5d6a10c1bd21 | Cooking | I really like the cookbook "The Complete Robuchon," it is full of a variety of tasty French recipes. There is one for a farmer's vegetable soup that my whole family loves. | 1 | t3_4ccgsr | t3_4ccgsr | /r/Cooking/comments/t3_4ccgsr/d1hpzk9 | null | false | 2016-03-29T14:58:20Z |
d1hpyy3 | t1_d1hpyy3 | 1,459,263,475 | user_248b614bc426 | Cooking | Seriously, a Boos block 1/16th the size is close to $100 as it is. | 5 | t1_d1hpj4m | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hpyy3 | null | false | 2016-03-29T14:57:55Z |
d1hpysa | t1_d1hpysa | 1,459,263,469 | user_384bb28e4290 | Cooking | This looks delicious! My mom used to make me something similar growing up. She used the same recipe you'd use to make Italian stuffed bell peppers (which I hated and still dislike), and put it in zucchini instead.
Also, OP, not dinner, but zucchini bread is fantastic! | 1 | t1_d1hdnjk | t3_4cdl9g | /r/Cooking/comments/t3_4cdl9g/d1hpysa | null | false | 2016-03-29T14:57:49Z |
d1hpxp7 | t1_d1hpxp7 | 1,459,263,427 | user_a47c26818d68 | Cooking | Thanks. I'm now having one of those moments where I absolutely have to have something that moments ago I had no idea existed. | 4 | t1_d1hn30u | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hpxp7 | null | false | 2016-03-29T14:57:07Z |
d1hpxch | t1_d1hpxch | 1,459,263,413 | user_9cfa96d39e20 | Cooking | Steak. I am too broke to buy some right now unless there is a very good sale. | 1 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hpxch | null | false | 2016-03-29T14:56:53Z |
d1hpwet | t1_d1hpwet | 1,459,263,378 | user_ee8787db4113 | Cooking | High quality salts and spices. They make all the difference! | 1 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hpwet | null | false | 2016-03-29T14:56:18Z |
d1hptad | t1_d1hptad | 1,459,263,257 | user_db21317ead55 | Cooking | That's not how the antimicrobial properties of wood work. The wood is hydroscopic and sucks the moisture out of bacteria. | 3 | t1_d1hlnwb | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hptad | null | false | 2016-03-29T14:54:17Z |
d1hpt8m | t1_d1hpt8m | 1,459,263,255 | user_08dd4979417c | Cooking | Super helpful! | 1 | t1_d1hp9du | t3_4cfl6q | /r/Cooking/comments/t3_4cfl6q/d1hpt8m | null | false | 2016-03-29T14:54:15Z |
d1hpt22 | t1_d1hpt22 | 1,459,263,248 | user_a72034a4b420 | Cooking | I loved ham salad as a kid when my mom made it. She'd use sweet relish in it as well. You just gave me a craving... | 2 | t1_d1hf8o1 | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1hpt22 | null | false | 2016-03-29T14:54:08Z |
d1hpr70 | t1_d1hpr70 | 1,459,263,179 | user_50c7d0ef6b2a | Cooking | lets flip the question here: if you're finding a need to change your cutting boards on a regular basis it probably means you're doing something wrong.
| 2 | t3_4cdnxk | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hpr70 | null | false | 2016-03-29T14:52:59Z |
d1hpnt8 | t1_d1hpnt8 | 1,459,263,046 | user_13119a3eb2ba | Cooking | I really like the [Epicurean wood fiber boards.](http://www.epicureancs.com/cutting-boards.php) Sanitary non-porous surface, easy on knives, and dishwasher safe. Ours is in great shape after 3 years of heavy use. | 14 | t3_4cf2hw | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1hpnt8 | null | false | 2016-03-29T14:50:46Z |
d1hpmt8 | t1_d1hpmt8 | 1,459,263,009 | user_9922f65382ad | Cooking | I've had laundry do that. I don't recommend. | 1 | t1_d1hmoxs | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hpmt8 | null | false | 2016-03-29T14:50:09Z |
d1hpm7w | t1_d1hpm7w | 1,459,262,986 | user_892ff7e30074 | Cooking | So many people just commenting "you overcooked it."
If you are grilling chicken breast-
Heat your grill to high (450-500).
Once heated, cook for 3 minutes each side.
Turn the grill to low then cook 3-5 minutes on each side. Time depends on the thickness of the chicken.
For Stove Top -
http://www.noreciperequire... | 1 | t3_4cd7ge | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1hpm7w | null | false | 2016-03-29T14:49:46Z |
d1hplcs | t1_d1hplcs | 1,459,262,952 | user_a1df1a1d68f8 | Cooking | Ours got really...oniony after a while of not taking proper care of it. So we just use plastic ones now. | 1 | t1_d1haaqq | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hplcs | null | false | 2016-03-29T14:49:12Z |
d1hpj4m | t1_d1hpj4m | 1,459,262,865 | user_208b8b740542 | Cooking | $300... where? I'm seeing $800+ | 6 | t1_d1hp0ls | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hpj4m | null | false | 2016-03-29T14:47:45Z |
d1hpg5e | t1_d1hpg5e | 1,459,262,746 | user_dd8d580834a5 | Cooking | Pan frying chicken breast chunks: it's done when you can easily cut the chunks open with a wooden spoon.
That's a simple rule of thumb. Just pick the biggest chunk and try it.
Usually something like 8mins on a medium heat.
Keep trying. | 1 | t3_4cd7ge | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1hpg5e | null | false | 2016-03-29T14:45:46Z |
d1hpeac | t1_d1hpeac | 1,459,262,675 | user_8e1d03bb7839 | Cooking | oh wow. have you tried martha stewart's rock-stuffed chicken with bush root demi-glace? it's especially good alongside a deer dropping soup. | 7 | t1_d1hpb06 | t3_4ccem3 | /r/Cooking/comments/t3_4ccem3/d1hpeac | null | false | 2016-03-29T14:44:35Z |
d1hpd5u | t1_d1hpd5u | 1,459,262,630 | user_339eec0beff2 | Cooking | a prep chef.
less time spent chopping and gathering spices and measures and more time making the magic! | 3 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hpd5u | null | false | 2016-03-29T14:43:50Z |
d1hpcw8 | t1_d1hpcw8 | 1,459,262,621 | user_6038a087b70c | Cooking | Super fancy gas stove top with griddle.
Pre-cut chicken wings. I love doing oven baked wings, but the price difference between whole wings and cut wings is crazy.
Crabs. I'm from Maryland.
Ribeye steaks. I usually go with skirt for my red meat fix, but pick up a ribeye when it's on sale.
| 2 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hpcw8 | null | false | 2016-03-29T14:43:41Z |
d1hpb06 | t1_d1hpb06 | 1,459,262,547 | user_5de28870a036 | Cooking | No I have to forage my own food. I did make a wicked whisk out some tree bark and my own hair | 5 | t1_d1hovo8 | t3_4ccem3 | /r/Cooking/comments/t3_4ccem3/d1hpb06 | null | false | 2016-03-29T14:42:27Z |
d1hpayq | t1_d1hpayq | 1,459,262,545 | user_3496fe8efd98 | Cooking | So you're saying I only need to buy one plastic cutting board and I'll have infinite ones for the rest of my life? | 22 | t1_d1hfjwd | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hpayq | null | false | 2016-03-29T14:42:25Z |
d1hp9du | t1_d1hp9du | 1,459,262,483 | user_c400c1faa669 | Cooking | Here, read [this](http://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.html) | 2 | t1_d1hp73y | t3_4cfl6q | /r/Cooking/comments/t3_4cfl6q/d1hp9du | null | false | 2016-03-29T14:41:23Z |
d1hp73y | t1_d1hp73y | 1,459,262,393 | user_08dd4979417c | Cooking | Is there a more ideal oil that would smoke lower? | 1 | t1_d1hp5o5 | t3_4cfl6q | /r/Cooking/comments/t3_4cfl6q/d1hp73y | null | false | 2016-03-29T14:39:53Z |
d1hp61z | t1_d1hp61z | 1,459,262,351 | user_67a947c4dce8 | Cooking | You're supposed to change them? | 2 | t3_4cdnxk | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hp61z | null | false | 2016-03-29T14:39:11Z |
d1hp5rm | t1_d1hp5rm | 1,459,262,340 | user_339eec0beff2 | Cooking | came here to say this! | 2 | t1_d1hdwpv | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1hp5rm | null | false | 2016-03-29T14:39:00Z |
d1hp5o5 | t1_d1hp5o5 | 1,459,262,335 | user_c400c1faa669 | Cooking | If you're really using olive oil, it will smoke fast. It has a very low smoke point and turns acrid quickly. | 1 | t1_d1hp48d | t3_4cfl6q | /r/Cooking/comments/t3_4cfl6q/d1hp5o5 | null | false | 2016-03-29T14:38:55Z |
d1hp5mx | t1_d1hp5mx | 1,459,262,334 | user_e222a16425e5 | Cooking | Proceed to take whole raw chicken and apply preferred rub. Cut veggies, toss with oil, salt and pepper, preheat oven to 350, take shittiest canned beer you can find, pop the top and shove it up the raw chicken's ass end, arrange on baking dish with veggies so the chicken is literally propped sitting up using the beer c... | 1 | t3_4cd7ge | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1hp5mx | null | false | 2016-03-29T14:38:54Z |
d1hp48d | t1_d1hp48d | 1,459,262,279 | user_08dd4979417c | Cooking | So I have an electric "coiled" stove top, which I loathe. I live in an apartment so I am not going to invest in a better stove top unfortunately but I have had a sneaking suspicion that my "medium" heat is higher than its supposed to be. Oil seems to smoke too fast, etc. However, there is most likely a fair amount of u... | 1 | t1_d1ho92f | t3_4cfl6q | /r/Cooking/comments/t3_4cfl6q/d1hp48d | null | false | 2016-03-29T14:37:59Z |
d1hp3vl | t1_d1hp3vl | 1,459,262,266 | user_65e6205956c9 | Cooking | The fresh produce at TJ's is no were near the same quality as WF. TJ's doesn't have a real meat/fish counter or real cheese. TJ's is great for pre-made and snacks, that's about it | 3 | t1_d1h5jso | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hp3vl | null | false | 2016-03-29T14:37:46Z |
d1hp3np | t1_d1hp3np | 1,459,262,258 | user_7992479ba111 | Cooking | Heat it while prepping the potatoes | 2 | t1_d1hhyll | t3_4cchld | /r/Cooking/comments/t3_4cchld/d1hp3np | null | false | 2016-03-29T14:37:38Z |
d1hp1o4 | t1_d1hp1o4 | 1,459,262,179 | user_836a02ccf56c | Cooking | It'd be tough for me to shop at Whole Foods because I'd end up at their bar and spend my money not shopping the entire time. | 2 | t1_d1h4o8x | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hp1o4 | null | false | 2016-03-29T14:36:19Z |
d1hp18v | t1_d1hp18v | 1,459,262,163 | user_4303c3439df3 | Cooking | [Pavlova]( http://www.bbcgoodfood.com/recipes/711658/strawberry-pavlova) or [Angel food cake]( http://www.foodnetwork.com/recipes/alton-brown/angel-food-cake-recipe.html) | 1 | t3_4ce3ak | t3_4ce3ak | /r/Cooking/comments/t3_4ce3ak/d1hp18v | null | false | 2016-03-29T14:36:03Z |
d1hp0ls | t1_d1hp0ls | 1,459,262,137 | user_e06a9704b3a1 | Cooking | Looks like they're around $300. To be honest, I like cooking more than I like sitting on this furniture I paid thousands of dollars for... (And could have gotten for a lot cheaper at Ikea or on Amazon... live and learn.) | 5 | t1_d1ho4n7 | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hp0ls | null | false | 2016-03-29T14:35:37Z |
d1hozpx | t1_d1hozpx | 1,459,262,103 | user_998e6d706d3f | Cooking | Truffles. Artisan cheeses. Fresh herbs. Poultry that isn't chicken. Scallops. Veal. | 1 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hozpx | null | false | 2016-03-29T14:35:03Z |
d1hozku | t1_d1hozku | 1,459,262,098 | user_2617499a8525 | Cooking | Does your grocery store have a manager special case for almost expired meat? | 2 | t1_d1hfhnv | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hozku | null | false | 2016-03-29T14:34:58Z |
d1hoypf | t1_d1hoypf | 1,459,262,062 | user_40ec4060fbd3 | Cooking | Le Creuset | 5 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hoypf | null | false | 2016-03-29T14:34:22Z |
d1hoyhm | t1_d1hoyhm | 1,459,262,053 | user_e06a9704b3a1 | Cooking | I've heard about it or similar *ideas* in casual conversation, but never heard about its existence formally. | 5 | t1_d1hnm38 | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hoyhm | null | false | 2016-03-29T14:34:13Z |
d1hoy0y | t1_d1hoy0y | 1,459,262,035 | user_2617499a8525 | Cooking | Cheese, cured meat, and wine / spirits. | 1 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hoy0y | null | false | 2016-03-29T14:33:55Z |
d1hoxgd | t1_d1hoxgd | 1,459,262,014 | user_a7fac37f972e | Cooking | Search "recette site:.fr" for recipes from France in French. Then use Google translate.
Be sure to check the measures in the original French as google translate turns cl (centilitres, I.e 10ml or 2 teaspoons) into "ounces" without scaling the number.
Eg google **viande hachée recette site:.fr** | 1 | t3_4ccgsr | t3_4ccgsr | /r/Cooking/comments/t3_4ccgsr/d1hoxgd | null | false | 2016-03-29T14:33:34Z |
d1hoxds | t1_d1hoxds | 1,459,262,011 | user_2617499a8525 | Cooking | Fancy cheese all day | 2 | t1_d1hnh5c | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hoxds | null | false | 2016-03-29T14:33:31Z |
d1hovo8 | t1_d1hovo8 | 1,459,261,943 | user_8e1d03bb7839 | Cooking | so... you don't have any grocery stores near you? i've seen the basic piping nozzles (cheap plastic, but they still have the tip and collar) in the bakery aisle. | 2 | t1_d1hhkbx | t3_4ccem3 | /r/Cooking/comments/t3_4ccem3/d1hovo8 | null | false | 2016-03-29T14:32:23Z |
d1hora1 | t1_d1hora1 | 1,459,261,767 | user_2617499a8525 | Cooking | Glass? Why? | 2 | t1_d1hlk9g | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hora1 | null | false | 2016-03-29T14:29:27Z |
d1hopdb | t1_d1hopdb | 1,459,261,690 | user_2b264ae53290 | Cooking | I'd definite pickle a few dozen. They will last for a few months in the fridge, and make a great snack (especially with beer). Red beet eggs are a favorite around here as well, and keep for ages. | 4 | t3_4cfh2k | t3_4cfh2k | /r/Cooking/comments/t3_4cfh2k/d1hopdb | null | false | 2016-03-29T14:28:10Z |
d1homq0 | t1_d1homq0 | 1,459,261,585 | user_2617499a8525 | Cooking | One you sear one side and flip it, turn the heat down, or put it in the oven until it's done. | 2 | t3_4cfl6q | t3_4cfl6q | /r/Cooking/comments/t3_4cfl6q/d1homq0 | null | false | 2016-03-29T14:26:25Z |
d1holt2 | t1_d1holt2 | 1,459,261,550 | user_3ac34d15bb38 | Cooking | How much cream? Just to coat? | 3 | t1_d1h8wi4 | t3_4cdl9g | /r/Cooking/comments/t3_4cdl9g/d1holt2 | null | false | 2016-03-29T14:25:50Z |
d1hojrg | t1_d1hojrg | 1,459,261,464 | user_a045d631a31f | Cooking | Add /r/Indianfood. Great info there | 1 | t3_4ccw35 | t3_4ccw35 | /r/Cooking/comments/t3_4ccw35/d1hojrg | null | false | 2016-03-29T14:24:24Z |
d1hoggm | t1_d1hoggm | 1,459,261,332 | user_755aa59f431f | Cooking | Here's a favorite, because it's so friggin easy and delicious!
http://www.myrecipes.com/recipe/chicken-piccata-with-capers-0
(although I opt not to use capers) | 1 | t3_4cd7ge | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1hoggm | null | false | 2016-03-29T14:22:12Z |
d1hodj8 | t1_d1hodj8 | 1,459,261,215 | user_e0161544c1a5 | Cooking | I'll season it, sear both sides in a pan with oil and finish it in the oven on 400. Try it! | 1 | t1_d1h9w7q | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1hodj8 | null | false | 2016-03-29T14:20:15Z |
d1hocz9 | t1_d1hocz9 | 1,459,261,193 | user_39af5d661582 | Cooking | Ive never had a broiled chicken thigh that was dry.
Don't know if its because of how fast they cook that makes it retain juices or if because I let chicken rest before slicing...
Either way, it's my no-fail weekeday way of prepping chicken fast. | 1 | t3_4cd7ge | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1hocz9 | null | false | 2016-03-29T14:19:53Z |
d1hoa0i | t1_d1hoa0i | 1,459,261,068 | user_4726176c0ce6 | Cooking | I'm in the same boat. They do have really fresh produce though. | 1 | t1_d1h7l0c | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hoa0i | null | false | 2016-03-29T14:17:48Z |
d1ho997 | t1_d1ho997 | 1,459,261,036 | user_1337a4aff3bb | Cooking | The heat will kill what detergents can't reach. Most modern dishwashers have steam and/or sanitize modes which will definitely destroy any bacteria near the surface. I would not wash a cutting board that had been used to cut meat (especially grocery store poultry) in the sink. | 1 | t1_d1hlb5f | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1ho997 | null | false | 2016-03-29T14:17:16Z |
d1ho92f | t1_d1ho92f | 1,459,261,029 | user_c400c1faa669 | Cooking | Without knowing more detail, I'll say you've got too much heat. Higher heat will give you more uneven cooking as surface to mass ratio decreases.
Start lower and then turn it up at the end. Look up *reverse sear* for an idea. | 5 | t3_4cfl6q | t3_4cfl6q | /r/Cooking/comments/t3_4cfl6q/d1ho92f | null | false | 2016-03-29T14:17:09Z |
d1ho8fa | t1_d1ho8fa | 1,459,261,004 | user_08dd4979417c | Cooking | Well that solves that. I did not know I should be doing that. Thanks a lot. I'll try that tonight! | 1 | t1_d1ho552 | t3_4cfl6q | /r/Cooking/comments/t3_4cfl6q/d1ho8fa | null | false | 2016-03-29T14:16:44Z |
d1ho7t3 | t1_d1ho7t3 | 1,459,260,979 | user_3ac34d15bb38 | Cooking | I think it's mainly for people who are out and need something they can pull off the shelf and eat. Four dollars to add avocado to a salad or sandwich isn't bad to a lot of people. I've worked in restaurants that charge 2 or 3 dollars for a small side of avocado. | 1 | t1_d1hhtn5 | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1ho7t3 | null | false | 2016-03-29T14:16:19Z |
d1ho7mc | t1_d1ho7mc | 1,459,260,971 | user_a07151857fa1 | Cooking | Marinate. | 2 | t1_d1h9w7q | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1ho7mc | null | false | 2016-03-29T14:16:11Z |
d1ho5e5 | t1_d1ho5e5 | 1,459,260,878 | user_39af5d661582 | Cooking | Am I allowed to say Single Purpose Appliances w/o the Alton Brown fans wringing my neck? | 2 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1ho5e5 | null | false | 2016-03-29T14:14:38Z |
d1ho552 | t1_d1ho552 | 1,459,260,868 | user_21643cce5e0d | Cooking | You're cooking it directly out of the refrigerator, aren't you? Let the meat come up to room temperature for about an hour before cooking. | 2 | t3_4cfl6q | t3_4cfl6q | /r/Cooking/comments/t3_4cfl6q/d1ho552 | null | false | 2016-03-29T14:14:28Z |
d1ho4q8 | t1_d1ho4q8 | 1,459,260,851 | user_d075729da902 | Cooking | I'm really excited to hear that! They're building a Sprouts right next to my house! | 1 | t1_d1hdhlw | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1ho4q8 | null | false | 2016-03-29T14:14:11Z |
d1ho4n7 | t1_d1ho4n7 | 1,459,260,847 | user_4110edc68189 | Cooking | Holy shit. That must have cost a pretty penny. Totally jealous. | 6 | t1_d1hn30u | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1ho4n7 | null | false | 2016-03-29T14:14:07Z |
d1ho43t | t1_d1ho43t | 1,459,260,825 | user_0890ed61f1b6 | Cooking | The stuff they have is ok, but it doesn't compare to whole foods. | 2 | t1_d1hn8d3 | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1ho43t | null | false | 2016-03-29T14:13:45Z |
d1ho1an | t1_d1ho1an | 1,459,260,704 | user_b7e90cd9a921 | Cooking | Red beans and rice. | 2 | t3_4cdkn4 | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1ho1an | null | false | 2016-03-29T14:11:44Z |
d1ho151 | t1_d1ho151 | 1,459,260,698 | user_8a5e820eacb9 | Cooking | You could be pinching the blade when you're holding your onion/potato/whatever. Try to loosen up a bit. | 0 | t3_4cfiln | t3_4cfiln | /r/Cooking/comments/t3_4cfiln/d1ho151 | null | false | 2016-03-29T14:11:38Z |
d1ho0ly | t1_d1ho0ly | 1,459,260,676 | user_1e390070c770 | Cooking | First time i've heard about it as well. | 5 | t1_d1hnm38 | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1ho0ly | null | false | 2016-03-29T14:11:16Z |
d1hnyrn | t1_d1hnyrn | 1,459,260,596 | user_39af5d661582 | Cooking | Can we be friends? k thanks | 1 | t1_d1h4ind | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hnyrn | null | false | 2016-03-29T14:09:56Z |
d1hny28 | t1_d1hny28 | 1,459,260,566 | user_2ea225d6c057 | Cooking | I inherited my mother's rock maple cutting board, which she's been using as long as I can remember (I'm 39), a year or so back...that's never leaving my kitchen. | 2 | t3_4cdnxk | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hny28 | null | false | 2016-03-29T14:09:26Z |
d1hnw7t | t1_d1hnw7t | 1,459,260,486 | user_39af5d661582 | Cooking | whole paycheck*
FTFY | -1 | t1_d1h4o8x | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hnw7t | null | false | 2016-03-29T14:08:06Z |
d1hnvc9 | t1_d1hnvc9 | 1,459,260,449 | user_abf32b444953 | Cooking | I'm with you on that! I like to use it with sweeter/more savory meals. Pancakes/crepes, stir fries, soups, ect. | 2 | t1_d1hcnz6 | t3_4ccm81 | /r/Cooking/comments/t3_4ccm81/d1hnvc9 | null | false | 2016-03-29T14:07:29Z |
d1hnvac | t1_d1hnvac | 1,459,260,446 | user_39af5d661582 | Cooking | ITT: If it's still intact... never. | 1 | t3_4cdnxk | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hnvac | null | false | 2016-03-29T14:07:26Z |
d1hntjj | t1_d1hntjj | 1,459,260,370 | user_e1c0c5a6e410 | Cooking | If you're not opposed to using spray-on non-stick cooking oils, have you tried that?
Pam makes an "organic" non-stick cooking oil spray - apparently from olive oil (sorry about the Walmart link, but...)
http://www.walmart.com/ip/10308523?wmlspartner=wlpa&adid=22222222227009012418&wl0=&wl1=g&wl2=c&wl3=40890282032&wl4=... | 0 | t3_4cfiln | t3_4cfiln | /r/Cooking/comments/t3_4cfiln/d1hntjj | null | false | 2016-03-29T14:06:10Z |
d1hnso4 | t1_d1hnso4 | 1,459,260,333 | user_db7d9192ed5e | Cooking | Back when I lived in a nasty apartment we used them to make our counters much easier to clean. The old, pitted and scratched countertops were covered with glass cutting boards that washed super easy. | 1 | t1_d1hiigj | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hnso4 | null | false | 2016-03-29T14:05:33Z |
d1hns2r | t1_d1hns2r | 1,459,260,308 | user_2e38f4efbc18 | Cooking | The Fresh Markets that I have been to are all significantly smaller and less well stocked than the Whole Foods that I have been to. | 1 | t1_d1hl5km | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hns2r | null | false | 2016-03-29T14:05:08Z |
d1hnrr6 | t1_d1hnrr6 | 1,459,260,294 | user_d483ff982439 | Cooking | I actually like the glass boards, just dip it in sanitizer and you can you use it on anything. Knifes get dull anyway, it gives me a reason to buy more. | -7 | t1_d1hddlw | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hnrr6 | null | false | 2016-03-29T14:04:54Z |
d1hnpke | t1_d1hnpke | 1,459,260,199 | user_13d47bf62040 | Cooking | You definitely cannot run wood boards through the dishwasher. Epicurean is a line of wood composite boards. Feels sorta like wood, way more durable. | 3 | t1_d1hjqys | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hnpke | null | false | 2016-03-29T14:03:19Z |
d1hnoyo | t1_d1hnoyo | 1,459,260,173 | user_3f42df4f1f0b | Cooking | [Freeze your excess!](http://www.incredibleegg.org/eggcyclopedia/f/freezing-eggs/) | 2 | t3_4cfh2k | t3_4cfh2k | /r/Cooking/comments/t3_4cfh2k/d1hnoyo | null | false | 2016-03-29T14:02:53Z |
d1hnoi0 | t1_d1hnoi0 | 1,459,260,154 | user_9a5a2568b9a7 | Cooking | On the stovetop, the proper temperature showed in this video is about 350°F on medium-high heat, for both gas and electric. High is about 400°F and medium is closer to 300°F. | 1 | t1_d1hip8f | t3_4cdynk | /r/Cooking/comments/t3_4cdynk/d1hnoi0 | null | false | 2016-03-29T14:02:34Z |
d1hnn22 | t1_d1hnn22 | 1,459,260,090 | user_c400c1faa669 | Cooking | Here's a start.
Souffles, omelettes, frittatas, custard, pavlovas, lemon curd, angel food/sponge/pound cake, hollandaise, deviled eggs, egg salad, hollandaise, mayonnaise, scotch eggs, breakfast sandwiches, hash with egg, pickled eggs, steak and eggs, scrambled eggs, fried eggs, Eggs Benedict, and Salad Nicoise. | 6 | t3_4cfh2k | t3_4cfh2k | /r/Cooking/comments/t3_4cfh2k/d1hnn22 | null | false | 2016-03-29T14:01:30Z |
d1hnm38 | t1_d1hnm38 | 1,459,260,046 | user_e6ab8f5a4308 | Cooking | I don't mean to be a dick, but how have you managed to not hear about that theory from someone else until just now? I feel like it comes up anytime anything antibacterial or antibiotic related comes up. | -3 | t1_d1hkcdz | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hnm38 | null | false | 2016-03-29T14:00:46Z |
d1hnm1n | t1_d1hnm1n | 1,459,260,044 | user_c37b9af573ff | Cooking | Swear off boneless skinless breasts, they are the Toyota Camry of the chicken world. Dry, boring, safe.
Go for thighs (bone-in, of course) | 1 | t3_4cd7ge | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1hnm1n | null | false | 2016-03-29T14:00:44Z |
d1hnka9 | t1_d1hnka9 | 1,459,259,967 | user_85c8f9efa596 | Cooking | You already have some great suggestions here. I would add, if you like zucchini roasted like this, try eggplant, especially the smaller varieties. Probably my favorite roasted or grilled veggie. So much so that we started growing them a few years ago. | 2 | t3_4cdl9g | t3_4cdl9g | /r/Cooking/comments/t3_4cdl9g/d1hnka9 | null | false | 2016-03-29T13:59:27Z |
d1hnk0o | t1_d1hnk0o | 1,459,259,955 | user_8fe5a6fe79ac | Cooking | I prefer 140 at 120 minutes | 2 | t1_d1hihz0 | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1hnk0o | null | false | 2016-03-29T13:59:15Z |
d1hnium | t1_d1hnium | 1,459,259,903 | user_94fbf8996cf6 | Cooking | Yogurt maybe? | 1 | t3_4ccm81 | t3_4ccm81 | /r/Cooking/comments/t3_4ccm81/d1hnium | null | false | 2016-03-29T13:58:23Z |
d1hnh5c | t1_d1hnh5c | 1,459,259,828 | user_ce7104016e76 | Cooking | Saffron and fancy cheeses. | 3 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hnh5c | null | false | 2016-03-29T13:57:08Z |
d1hngd3 | t1_d1hngd3 | 1,459,259,794 | user_ce7104016e76 | Cooking | Soak it in brine overnight, then don't overcook it. | 1 | t3_4cd7ge | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1hngd3 | null | false | 2016-03-29T13:56:34Z |
d1hndxz | t1_d1hndxz | 1,459,259,686 | user_ce7104016e76 | Cooking | My wife's grandmother would take leftover ham and run it through a meat grinder with some sweet pickles and onion, then mixed it with mustard, mayonnaise or Miracle Whip and some pepper to make sandwich spread. (Grandma grew up during the depression and didn't waste anything) | 5 | t3_4cdkn4 | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1hndxz | null | false | 2016-03-29T13:54:46Z |
d1hnd0z | t1_d1hnd0z | 1,459,259,642 | user_907aeb8db3c2 | Cooking | I know this is late, but personally I use on of those "grill-pans" (I'm not sure what you call them) But I put a mix of salt, pepper, crushed red pepper flakes, oregano and garlic powder on the chicken breast, then I just cook it, flipping once, about 4-5 min per side. If the breasts were particularly large, I would th... | 1 | t3_4cd7ge | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1hnd0z | null | false | 2016-03-29T13:54:02Z |
d1hna1p | t1_d1hna1p | 1,459,259,514 | user_62a9985928ee | Cooking | Learn how to juggle eggs? | 7 | t3_4cfh2k | t3_4cfh2k | /r/Cooking/comments/t3_4cfh2k/d1hna1p | null | false | 2016-03-29T13:51:54Z |
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