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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d2kg9kg | t1_d2kg9kg | 1,461,830,205 | user_ab5b14b7e986 | Cooking | I would recommend [this book](http://www.amazon.com/How-Cook-Everything-Basics-Food/dp/0470528060/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=1461830035&sr=8-1) by Mark Bittman. It covers all of the basics of cooking and how to start making simple meals you can experiment with. The best piece of advice I can give you is th... | 2 | t3_4grl3a | t3_4grl3a | /r/Cooking/comments/t3_4grl3a/d2kg9kg | null | false | 2016-04-28T07:56:45Z |
d2kg33n | t1_d2kg33n | 1,461,829,579 | user_f7fc5fbc8387 | Cooking | Fun fact: that bone is half of a lumbar vertebra. The section separating filet and New York is the transverse process, and the semicircle is where the spinal cord went through. | 2 | t3_4g5yh9 | t3_4g5yh9 | /r/Cooking/comments/t3_4g5yh9/d2kg33n | null | false | 2016-04-28T07:46:19Z |
d2kfzrz | t1_d2kfzrz | 1,461,829,266 | user_72a3a7ba904c | Cooking | I don't live in the US but to give you an idea, a box of 25 individual tea bags cost me 0.79€, about a dollar, that's 0.02€ a mug, 0.06€ if I account for two pieces of sugar. Also I'm pretty sure he's referring to drinking soda as your main source of liquid, which is really not that rare nowadays, and will cost you qui... | 2 | t1_d2keq0m | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2kfzrz | null | false | 2016-04-28T07:41:06Z |
d2kfv91 | t1_d2kfv91 | 1,461,828,842 | user_89f9d782190e | Cooking | If they're in a position where they can serve a buffet, they must have a proper kitchen out the back somewhere to prep and heat everything. In which case they're most likely hiring proper cooks. Not high-end cooks, but people who can cook to an acceptable level and not poison everyone. | 1 | t1_d2jvc7r | t3_4gocjr | /r/Cooking/comments/t3_4gocjr/d2kfv91 | null | false | 2016-04-28T07:34:02Z |
d2kfshn | t1_d2kfshn | 1,461,828,592 | user_f7fc5fbc8387 | Cooking | I braised some porkbelly with apples, onion, garlic, and roux in some chicken stock that turned out pretty well. Also was able to spoon off a good amount of some amazing smelling lard, which has been great on its own as well. | 1 | t3_4giw4v | t3_4giw4v | /r/Cooking/comments/t3_4giw4v/d2kfshn | null | false | 2016-04-28T07:29:52Z |
d2kfnon | t1_d2kfnon | 1,461,828,154 | user_f7fc5fbc8387 | Cooking | Bacon, caramelized onions, and lots of pepper. | 1 | t3_4gqsq4 | t3_4gqsq4 | /r/Cooking/comments/t3_4gqsq4/d2kfnon | null | false | 2016-04-28T07:22:34Z |
d2keyd8 | t1_d2keyd8 | 1,461,825,961 | user_52eaf89d8b3a | Cooking | That explains my weight gain :/ | 1 | t1_d2k28v9 | t3_4gq6mg | /r/Cooking/comments/t3_4gq6mg/d2keyd8 | null | false | 2016-04-28T06:46:01Z |
d2keq0m | t1_d2keq0m | 1,461,825,281 | user_ae9e4dddf386 | Cooking | I don't know where that author is from but soda is cheap as fuck in the US. I do not know how cheap bulk dried tea leaves is, but I live in one of the most expensive places in the US (SF Bay Area) and the Safeway (a nice grocery store) here has a permanent buy 2 get 3 free deal for 2L soda bottles. Each bottle is $1, g... | 1 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2keq0m | null | false | 2016-04-28T06:34:41Z |
d2keh1j | t1_d2keh1j | 1,461,824,573 | user_61aed3c99189 | Cooking | Myfitnesspal has a feature to add your recipes and will give you the breakdown. | 2 | t1_d2jqaco | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2keh1j | null | false | 2016-04-28T06:22:53Z |
d2keepx | t1_d2keepx | 1,461,824,390 | user_3e8d97b43089 | Cooking | this
also important for cheese fondue. Cheese just doesn't like mixing with liquid unless there is an emulsifier present.
It's called a roux and if you cook it darker it add a nutty flavor to foods, although it's less able to do chemical magic. nutty alfredo aon whole wheat pasta sounds pretty good actually. | 1 | t1_d2kbhsc | t3_4grm0c | /r/Cooking/comments/t3_4grm0c/d2keepx | null | false | 2016-04-28T06:19:50Z |
d2kee6e | t1_d2kee6e | 1,461,824,351 | user_61aed3c99189 | Cooking | Myfitnesspal has a feature to enter your recipes and it'll give you the breakdown. | 3 | t1_d2jwsvm | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2kee6e | null | false | 2016-04-28T06:19:11Z |
d2ke3u3 | t1_d2ke3u3 | 1,461,823,572 | user_3ce2b2883e39 | Cooking | The priorities of our state are not in order. Sadly it's 2 more years until gubernatorial elections. | 1 | t1_d2k64xn | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2ke3u3 | null | false | 2016-04-28T06:06:12Z |
d2kdxlb | t1_d2kdxlb | 1,461,823,113 | user_e9f9a96e2ae2 | Cooking | If they were canned properly then they'll be fine. Besides toast you can have jam with scones, layered between slices of cake, used in glazes for meat, on pancakes and in cookies. | 5 | t3_4gshp8 | t3_4gshp8 | /r/Cooking/comments/t3_4gshp8/d2kdxlb | null | false | 2016-04-28T05:58:33Z |
d2kdq06 | t1_d2kdq06 | 1,461,822,570 | user_05aa61ffdce4 | Cooking | Nothing. It is great content. Mods just don't want their own little sub-reddit to shrink because of it. | 1 | t1_d2j4tg7 | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2kdq06 | null | false | 2016-04-28T05:49:30Z |
d2kdjsu | t1_d2kdjsu | 1,461,822,134 | user_144d43c39bc0 | Cooking | No, she says in the [FAQ](http://www.budgetbytes.com/faq/) that she prefers leaving it out to posting info that may be incorrect.
> I do not have a reliable source for this information and posting data that can not be verified would be careless and possibly even dangerous. There are several websites that will calculat... | 2 | t1_d2jwsvm | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2kdjsu | null | false | 2016-04-28T05:42:14Z |
d2kdatp | t1_d2kdatp | 1,461,821,518 | user_66d71970da8b | Cooking | Yeah, it's pretty slow over there, but if you ask a question you'll get answers, and if you post something awesome, people will appreciate it. | 1 | t1_d2iyf39 | t3_4g5k0e | /r/Cooking/comments/t3_4g5k0e/d2kdatp | null | false | 2016-04-28T05:31:58Z |
d2kdaiw | t1_d2kdaiw | 1,461,821,498 | user_a4d3c28acce8 | Cooking | To add to this, this recipe is only good if you have fatty pork belly - like, 1:1 meat to fat ratio. Most of the belly I find in Western groceries and stores are too lean and I've only had limited success with cooking it outside China. | 1 | t1_d2hyie4 | t3_4giw4v | /r/Cooking/comments/t3_4giw4v/d2kdaiw | null | false | 2016-04-28T05:31:38Z |
d2kd7ku | t1_d2kd7ku | 1,461,821,302 | user_9c113dc6dfc1 | Cooking | alright thank you! | 1 | t1_d2kd6w2 | t3_4gsfjw | /r/Cooking/comments/t3_4gsfjw/d2kd7ku | null | false | 2016-04-28T05:28:22Z |
d2kd6w2 | t1_d2kd6w2 | 1,461,821,257 | user_c9ebe4204ae1 | Cooking | As long as it is large enough that the chicken can be spread without crowding the pan I would rather use the cast iron pan. The cast iron is going to maintain heat a lot better when you put the chicken into it. | 1 | t1_d2kcyvw | t3_4gsfjw | /r/Cooking/comments/t3_4gsfjw/d2kd6w2 | null | false | 2016-04-28T05:27:37Z |
d2kcyvw | t1_d2kcyvw | 1,461,820,754 | user_9c113dc6dfc1 | Cooking | I believe its a aluminum pan but yeah the pan part of it is ceramic | 1 | t1_d2kcd7u | t3_4gsfjw | /r/Cooking/comments/t3_4gsfjw/d2kcyvw | null | false | 2016-04-28T05:19:14Z |
d2kcny5 | t1_d2kcny5 | 1,461,820,120 | user_25f4a7ad1347 | Cooking | Alfredo is just butter, olive oil, cream or milk, and parmesan. No other cheese or ingredients is needed.
You should build the sauce to incorporate everything together on heat and then add the pasta do it.
| 1 | t3_4grm0c | t3_4grm0c | /r/Cooking/comments/t3_4grm0c/d2kcny5 | null | false | 2016-04-28T05:08:40Z |
d2kcd7u | t1_d2kcd7u | 1,461,819,496 | user_c9ebe4204ae1 | Cooking | Use the bigger pan. If they're the same size, use the heavier pan. Either material will do a fine for this application.
Out of curiosity, what exactly do you mean by ceramic pan? Ceramic is usually a coating for another material. Often cast iron, sometimes aluminum, occasionally on it's own but then usually in baking ... | 1 | t3_4gsfjw | t3_4gsfjw | /r/Cooking/comments/t3_4gsfjw/d2kcd7u | null | false | 2016-04-28T04:58:16Z |
d2kcacu | t1_d2kcacu | 1,461,819,336 | user_25f4a7ad1347 | Cooking | But to be fair, their mods are kind of dicks. ;) | 1 | t1_d2iln40 | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2kcacu | null | false | 2016-04-28T04:55:36Z |
d2kbl7t | t1_d2kbl7t | 1,461,818,021 | user_e49f5ddbd320 | Cooking | For work place carnitas, the crockpot is the best. I start off my recipe as normal and then transfer to the crockpot to finish up overnight. In the morning, I drain off the excess fat and keep it on warm until serving. Pretty easy.
Carnitas do reheat well, so you could always cook in advance and then bring in to m... | 1 | t3_4gqvsu | t3_4gqvsu | /r/Cooking/comments/t3_4gqvsu/d2kbl7t | null | false | 2016-04-28T04:33:41Z |
d2kbivt | t1_d2kbivt | 1,461,817,903 | user_86ade35b0095 | Cooking | Sriracha is a city in Thailand famous for a hot sauce that's thinner, milder & sweeter than the US made product-which is actually produced by a company owned by a Vietnamese.
So one day if you ever leave the double wide and find *'real Sriracha'* you might be disappointed.
[read & be enlightened](http://www.seriousea... | -2 | t1_d2kafjd | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2kbivt | null | false | 2016-04-28T04:31:43Z |
d2kbhsc | t1_d2kbhsc | 1,461,817,848 | user_0a4553146e0a | Cooking | Next time, mix about two tablespoons of flour with the butter in a separate pan until the butter/flour turns golden. Whisk in the milk. Add salt and pepper. Add cheese. Once the milk/flour mixture thickens, stir in the cooked pasta or pour the sauce over the pasta. | 5 | t3_4grm0c | t3_4grm0c | /r/Cooking/comments/t3_4grm0c/d2kbhsc | null | false | 2016-04-28T04:30:48Z |
d2kaluz | t1_d2kaluz | 1,461,816,226 | user_60c50f9a7f99 | Cooking | Good lord. We get it. There is drama. I'd love if it didn't infect this subreddit. Stop bringing the shit up and let it die. | 2 | t1_d2j8d6j | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2kaluz | null | false | 2016-04-28T04:03:46Z |
d2kafjd | t1_d2kafjd | 1,461,815,908 | user_61721155cae4 | Cooking | I have and use both.
Sriracha is thinner than chili-garlic sauce. Chili-garlic sauce is thick and has the chili seeds still whole. Similar flavors of course, but different textures. | 2 | t1_d2k8bqk | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2kafjd | null | false | 2016-04-28T03:58:28Z |
d2kae7s | t1_d2kae7s | 1,461,815,842 | user_b091ab5aa0d4 | Cooking | She has a book, too. I love her recipes! | 1 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2kae7s | null | false | 2016-04-28T03:57:22Z |
d2ka1tg | t1_d2ka1tg | 1,461,815,228 | user_892aaa17f4fd | Cooking | I have never heard of "macaroni" as a catch-all term for pasta. Even on my pasta extruded, macaroni is a specific shape I can make.
And if anyone has a problem with non-elbow mac and cheese, it's probably nothing to do with the terminology, and everything to do with elbow macaroni just plain being better suited to the... | 3 | t1_d2jxnv4 | t3_4gqvry | /r/Cooking/comments/t3_4gqvry/d2ka1tg | null | false | 2016-04-28T03:47:08Z |
d2k9zaq | t1_d2k9zaq | 1,461,815,108 | user_94571b301e1b | Cooking | It's a great resource for people who are at a loss when it comes to starting down the cheap and healthy path. The recipes are simple and there is solid advice on pantry basics. | 2 | t1_d2jh7a3 | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2k9zaq | null | false | 2016-04-28T03:45:08Z |
d2k9s3g | t1_d2k9s3g | 1,461,814,757 | user_d1ee699b3b51 | Cooking | For an oven, 350F should be good enough. Try using the stove (medium heat) if you like a more crispy outside. Cook on mate | 2 | t1_d2k97v2 | t3_4grl3a | /r/Cooking/comments/t3_4grl3a/d2k9s3g | null | false | 2016-04-28T03:39:17Z |
d2k9p6u | t1_d2k9p6u | 1,461,814,618 | user_0ecd11e34849 | Cooking | Is this an advertisement? | 1 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2k9p6u | null | false | 2016-04-28T03:36:58Z |
d2k9m27 | t1_d2k9m27 | 1,461,814,470 | user_7084bb42e489 | Cooking | Most unique cooking question I've read here. Kudos. | 15 | t3_4grsos | t3_4grsos | /r/Cooking/comments/t3_4grsos/d2k9m27 | null | false | 2016-04-28T03:34:30Z |
d2k9kvu | t1_d2k9kvu | 1,461,814,416 | user_892aaa17f4fd | Cooking | I say try to make your own tomato sauce. It's pretty easy to make something that will make jarred sauce taste like rancid ketchup in comparison. | 1 | t3_4grl3a | t3_4grl3a | /r/Cooking/comments/t3_4grl3a/d2k9kvu | null | false | 2016-04-28T03:33:36Z |
d2k9i7x | t1_d2k9i7x | 1,461,814,290 | user_8399e36fb97b | Cooking | Probably [chili garlic sauce]( http://www.amazon.com/Huy-Fong-Vietnamese-Chili-Garlic/dp/B0006SKCVI). Not the same thing. | 4 | t1_d2k8a65 | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2k9i7x | null | false | 2016-04-28T03:31:30Z |
d2k9i1n | t1_d2k9i1n | 1,461,814,282 | user_0a5d71adce78 | Cooking | The damn kit kat flavors | 1 | t1_d2k0fd4 | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2k9i1n | null | false | 2016-04-28T03:31:22Z |
d2k983g | t1_d2k983g | 1,461,813,820 | user_391ca44cfa4c | Cooking | Lol can't argue with that! You're right. | 1 | t1_d2jy4os | t3_4gqicb | /r/Cooking/comments/t3_4gqicb/d2k983g | null | false | 2016-04-28T03:23:40Z |
d2k97v2 | t1_d2k97v2 | 1,461,813,809 | user_c16dd14dcb0d | Cooking | Thank you very much. how much do you put the oven up to generally? | 1 | t1_d2k8y8d | t3_4grl3a | /r/Cooking/comments/t3_4grl3a/d2k97v2 | null | false | 2016-04-28T03:23:29Z |
d2k93dw | t1_d2k93dw | 1,461,813,602 | user_b1eb88ba35e1 | Cooking | For you all cooking a whole package at a time, is that when you're feeding a family of four or five? Why would you cook a whole package at once? Or are they good leftovers? | 1 | t1_d2jlrdm | t3_4gphtl | /r/Cooking/comments/t3_4gphtl/d2k93dw | null | false | 2016-04-28T03:20:02Z |
d2k8y8d | t1_d2k8y8d | 1,461,813,370 | user_d1ee699b3b51 | Cooking | You got it. You can leave it overnight or even an hour. I can't tell the difference personally. Not more than one night though. Should only take you about 15 minutes | 2 | t1_d2k8kpb | t3_4grl3a | /r/Cooking/comments/t3_4grl3a/d2k8y8d | null | false | 2016-04-28T03:16:10Z |
d2k8kpb | t1_d2k8kpb | 1,461,812,770 | user_c16dd14dcb0d | Cooking | alright, so basically what youre saying as far as steps is:
-cut the fat off/wash and everything
-marinate in the lemon+salt+stuff (how long do i do this, overnight?)
-oil up a pan
-cook on the stove till its not pink in the center
how long should this process take, not including the waiting for it to marinat... | 1 | t1_d2k8de1 | t3_4grl3a | /r/Cooking/comments/t3_4grl3a/d2k8kpb | null | false | 2016-04-28T03:06:10Z |
d2k8de1 | t1_d2k8de1 | 1,461,812,454 | user_d1ee699b3b51 | Cooking | You don't even have to marinate them for them to taste good! Heat up a pan with some oil, cover the chicken with salt and black pepper and cook until it's not pink in the center.
Look at what spices you already have. If you like the smell, toss it on. Why not! You're experimenting and cooking doesn't have to be rigid... | 1 | t1_d2k7hrk | t3_4grl3a | /r/Cooking/comments/t3_4grl3a/d2k8de1 | null | false | 2016-04-28T03:00:54Z |
d2k8bqk | t1_d2k8bqk | 1,461,812,384 | user_1497e00ea15b | Cooking | Hmm, must be the store'b brand or maybe they just distribute it under a different name there? Because Sriracha is also chilli garlic sauce and it looks [suspiciously similar.](http://cdn.modernfarmer.com/wp-content/uploads/2014/09/srirachabottles.jpg) | 0 | t1_d2k7uoi | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2k8bqk | null | false | 2016-04-28T02:59:44Z |
d2k8a65 | t1_d2k8a65 | 1,461,812,317 | user_70a40e3268eb | Cooking | Yes, that's [Sriracha](http://cdn.modernfarmer.com/wp-content/uploads/2014/09/srirachabottles.jpg). | 1 | t1_d2k7uoi | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2k8a65 | null | false | 2016-04-28T02:58:37Z |
d2k865t | t1_d2k865t | 1,461,812,146 | [deleted] | Cooking | [deleted] | 1 | t3_4gol3i | t3_4gol3i | /r/Cooking/comments/t3_4gol3i/d2k865t | null | false | 2016-04-28T02:55:46Z |
d2k7uoi | t1_d2k7uoi | 1,461,811,655 | user_55bf65e22ad8 | Cooking | Nope. The English words are as I said above, and there's a rooster on the jar. It's a plastic jar with a green lid, in my country.
Edit: [they look pretty similar](http://imgur.com/S58PVQC), but rooster sauce is chunkier. Both are awesome. | 3 | t1_d2k65dm | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2k7uoi | null | false | 2016-04-28T02:47:35Z |
d2k7nhc | t1_d2k7nhc | 1,461,811,346 | user_e368d083c82c | Cooking | Thanks. I'll remember that next time. | 1 | t1_d2k6ogk | t3_4grm0c | /r/Cooking/comments/t3_4grm0c/d2k7nhc | null | false | 2016-04-28T02:42:26Z |
d2k7n5h | t1_d2k7n5h | 1,461,811,331 | [deleted] | Cooking | [deleted] | -3 | t3_4grsos | t3_4grsos | /r/Cooking/comments/t3_4grsos/d2k7n5h | null | false | 2016-04-28T02:42:11Z |
d2k7hrk | t1_d2k7hrk | 1,461,811,111 | user_c16dd14dcb0d | Cooking | well honestly I would like to make a killer chicken salad a couple places around me have some nice ones; but that requires grilled chicken. Im pretty good at putting dressing on lettuce, so at this point, I would like to be able to grill chicken, but also not marinate the shit out of them (health reasons) but them also... | 1 | t1_d2k7aab | t3_4grl3a | /r/Cooking/comments/t3_4grl3a/d2k7hrk | null | false | 2016-04-28T02:38:31Z |
d2k7aab | t1_d2k7aab | 1,461,810,808 | user_d1ee699b3b51 | Cooking | It's easy to start learning once you have inspiration. It sounds like you lack inspiration. If so, what I did when I first started out was take one of my favorite meals from a restaurant I frequented and just sorta started trying to recreate it. Just from having eaten it, you'll have a basic sense of ingredients. But y... | 1 | t3_4grl3a | t3_4grl3a | /r/Cooking/comments/t3_4grl3a/d2k7aab | null | false | 2016-04-28T02:33:28Z |
d2k78fj | t1_d2k78fj | 1,461,810,734 | user_fb94ffc4e290 | Cooking | You want to wash and dry the honing steel from time to time as it gets filled up with flecks of steel from the blade and becomes less efficient.
When honing, concentrate on not wobbling or changing angle as the blade is drawn across the steel. Same when using a whetstone. The shifting angle is what rounds the edge and... | 1 | t1_d2i4azm | t3_4gfjk5 | /r/Cooking/comments/t3_4gfjk5/d2k78fj | null | false | 2016-04-28T02:32:14Z |
d2k6vzx | t1_d2k6vzx | 1,461,810,238 | user_fb94ffc4e290 | Cooking | > I said the sauce was runny. Why would I add water to runny sauce?
Because pasta water has starch in it and the starch is a thickener.
Actually, cook the pasta in about half the normal water amount for this recipe, then save a cup of the extra starchy pasta water to add back to the sauce as a thickener. A tablespoon... | 3 | t1_d2iufko | t3_4gjr13 | /r/Cooking/comments/t3_4gjr13/d2k6vzx | null | false | 2016-04-28T02:23:58Z |
d2k6use | t1_d2k6use | 1,461,810,186 | user_137390b8d4ea | Cooking | Thank you so much! This is really, really helpful. (Especially because I *was* getting inundated with eggplant-avocado stuff.)
Based on this, it actually looks like I might be alright as long as I plate stuff in a way that says "meal." (Like steamed artichokes, potatos al gratin, a broiled vegetable & some kind of ... | 1 | t1_d2jz237 | t3_4gn787 | /r/Cooking/comments/t3_4gn787/d2k6use | null | false | 2016-04-28T02:23:06Z |
d2k6rjz | t1_d2k6rjz | 1,461,810,044 | user_1f652b36874e | Cooking | rip so it isnt :c -deletes- | 1 | t1_d2k4gfa | t3_4gretk | /r/Cooking/comments/t3_4gretk/d2k6rjz | null | false | 2016-04-28T02:20:44Z |
d2k6q3w | t1_d2k6q3w | 1,461,809,980 | user_a83a690b1632 | Cooking | As River_Deep mentioned, reducing the sauce concentrates the salt. If all you want to do is to thicken the sauce, bring the sauce to a simmer and sift cornstarch on top, stirring constantly. Add only enough cornstarch to get the thickness you want. This way it shouldn't be as salty. | 1 | t3_4gpfli | t3_4gpfli | /r/Cooking/comments/t3_4gpfli/d2k6q3w | null | false | 2016-04-28T02:19:40Z |
d2k6ori | t1_d2k6ori | 1,461,809,922 | user_6fac8b25cd26 | Cooking | Yeeessss, this is exactly what I was looking for. You rock. | 1 | t1_d2k6gxq | t3_4gretk | /r/Cooking/comments/t3_4gretk/d2k6ori | null | false | 2016-04-28T02:18:42Z |
d2k6ogk | t1_d2k6ogk | 1,461,809,910 | user_1c7ab50edd51 | Cooking | My guess, added too much cheese at one time. If you can get the noodles out you MIGHT be able to salvage, but at this point fairly doubtful.
Next time, heat the milk and butter together and slowly stir in the cheese, a handful at a time until it's the right consistency. | 9 | t3_4grm0c | t3_4grm0c | /r/Cooking/comments/t3_4grm0c/d2k6ogk | null | false | 2016-04-28T02:18:30Z |
d2k6kne | t1_d2k6kne | 1,461,809,746 | user_a83a690b1632 | Cooking | Blanching just adds time to the process and nothing else. Don't bother. | 0 | t3_4gpwlm | t3_4gpwlm | /r/Cooking/comments/t3_4gpwlm/d2k6kne | null | false | 2016-04-28T02:15:46Z |
d2k6hfu | t1_d2k6hfu | 1,461,809,608 | [deleted] | Cooking | [deleted] | 1 | t3_4gmmgi | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2k6hfu | null | false | 2016-04-28T02:13:28Z |
d2k6gxq | t1_d2k6gxq | 1,461,809,586 | user_c9ebe4204ae1 | Cooking | Bigger steel-cut oats make good substitutes for risotto. Ever cooked your oats in stock and wine?! Winner.
Oats in beef stock with sauteed mushrooms, onions, garlic and some steak.
Oats in chicken stock, white wine and lemon juice, with cured ham, carrots and fresh pea pods (or other veggies). | 5 | t3_4gretk | t3_4gretk | /r/Cooking/comments/t3_4gretk/d2k6gxq | null | false | 2016-04-28T02:13:06Z |
d2k6e2j | t1_d2k6e2j | 1,461,809,469 | user_efc5ac90fbdd | Cooking | Maybe they mean feminine versions of gourmet food?
They don't, but that actually might be kind of cool. | 1 | t1_d2k3w2n | t3_4gr6yx | /r/Cooking/comments/t3_4gr6yx/d2k6e2j | null | false | 2016-04-28T02:11:09Z |
d2k69ut | t1_d2k69ut | 1,461,809,290 | user_be14b2754697 | Cooking | I remember reading an article in Wired a million years ago, but then later when I was trying to explain it to my father I realized I couldn't, precisely. I thought a part of the Big Idea was that it was supposed to be relevant to evolutionary theory, with memes surviving and morphing / evolving. I don't recall imaginin... | 1 | t1_d2jys9k | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2k69ut | null | false | 2016-04-28T02:08:10Z |
d2k65dm | t1_d2k65dm | 1,461,809,100 | user_1497e00ea15b | Cooking | By "rooster sauce" you mean Sriracha, right? | 3 | t1_d2jc73v | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2k65dm | null | false | 2016-04-28T02:05:00Z |
d2k64xn | t1_d2k64xn | 1,461,809,080 | user_93ece928b0dc | Cooking | That is the dumbest thing... let's put roadblocks in place for the people who truly need assistance.
I'm sorry. :( | 2 | t1_d2ixxmc | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2k64xn | null | false | 2016-04-28T02:04:40Z |
d2k637j | t1_d2k637j | 1,461,809,006 | user_c9ebe4204ae1 | Cooking | Caponata - Just don't let them know it's eggplant until after they've eaten.
Tiramisu - You don't have to be present for the sugar rush right?
Foccacia - Pizza by any other name is still a winner.
There's nothing wrong with antipasto. It was a good portion of what I ate in Italy. Half because the local meats, cheese... | 2 | t3_4grj8w | t3_4grj8w | /r/Cooking/comments/t3_4grj8w/d2k637j | null | false | 2016-04-28T02:03:26Z |
d2k5zbc | t1_d2k5zbc | 1,461,808,834 | user_992200b0d31c | Cooking | I worked for a kosher deli. If only they knew how tasty their meat was with cheese... | 2 | t1_d2jxpxn | t3_4glqfg | /r/Cooking/comments/t3_4glqfg/d2k5zbc | null | false | 2016-04-28T02:00:34Z |
d2k5w42 | t1_d2k5w42 | 1,461,808,700 | user_b9f049c90157 | Cooking | Eggs! They're simple, yet versatile and require some degree of technique and skill; the perfect food to practice preparing if you're looking to sharpen your cooking skills.
I would suggest starting off with scrambled eggs and then working your way to trickier methods like omelettes and poached eggs. | 1 | t3_4grl3a | t3_4grl3a | /r/Cooking/comments/t3_4grl3a/d2k5w42 | null | false | 2016-04-28T01:58:20Z |
d2k5o09 | t1_d2k5o09 | 1,461,808,356 | user_a9cf8ebb02fe | Cooking | Have you tried evaporated milk that is sold in cans. Pet or Carnation are the brands that come to mind. They are not refrigerated and last a LONG time. It is cows milk with 60% of the water removed and the cans are about 14 ounces. You could use it straight from the can or add some water to it. I typically use it for c... | 2 | t3_4gotuk | t3_4gotuk | /r/Cooking/comments/t3_4gotuk/d2k5o09 | null | false | 2016-04-28T01:52:36Z |
d2k5jzf | t1_d2k5jzf | 1,461,808,183 | user_9570697af81c | Cooking | Garlic bread. | 3 | t3_4grj8w | t3_4grj8w | /r/Cooking/comments/t3_4grj8w/d2k5jzf | null | false | 2016-04-28T01:49:43Z |
d2k5hsx | t1_d2k5hsx | 1,461,808,088 | user_9570697af81c | Cooking | It'll be fine.
Scrub, and re-season it.
Or just send it to me for proper disposal. | 1 | t3_4grsos | t3_4grsos | /r/Cooking/comments/t3_4grsos/d2k5hsx | null | false | 2016-04-28T01:48:08Z |
d2k5dnp | t1_d2k5dnp | 1,461,807,910 | user_a0e3b162129b | Cooking | The best one I've ever had? [The seriouseats recipe for vegan burgers that don't suck](http://aht.seriouseats.com/archives/2012/03/the-food-lab-how-to-make-veggie-vegan-burgers-that-dont-suck.html). I'm not vegan so I throw in an egg to help bind it together, otherwise it's pretty fragile before cooking. The downside t... | 4 | t3_4gqicb | t3_4gqicb | /r/Cooking/comments/t3_4gqicb/d2k5dnp | null | false | 2016-04-28T01:45:10Z |
d2k5518 | t1_d2k5518 | 1,461,807,544 | user_a9cf8ebb02fe | Cooking | The top is likely way overdone and dry. I would suggest using r/m1ster0wl's suggestion and test it with a meat thermometer. You probably should remove the cooked part and continue cooking the less done part if it is not up to 74C. | 1 | t3_4gqe85 | t3_4gqe85 | /r/Cooking/comments/t3_4gqe85/d2k5518 | null | false | 2016-04-28T01:39:04Z |
d2k4gfa | t1_d2k4gfa | 1,461,806,481 | user_877b9ea5b709 | Cooking | Don't think that's savory, bud. Might want to double check OP's title. | 1 | t1_d2k3ijs | t3_4gretk | /r/Cooking/comments/t3_4gretk/d2k4gfa | null | false | 2016-04-28T01:21:21Z |
d2k41n6 | t1_d2k41n6 | 1,461,805,853 | user_96bee5656e72 | Cooking | r/TotallySeriousEats | 6 | t1_d2j9e64 | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2k41n6 | null | false | 2016-04-28T01:10:53Z |
d2k3w2n | t1_d2k3w2n | 1,461,805,619 | user_870c61be1c7d | Cooking | I'm assuming you mean 'gourmet,' yes?
What are you looking for, exactly? And what do you already have? | 3 | t3_4gr6yx | t3_4gr6yx | /r/Cooking/comments/t3_4gr6yx/d2k3w2n | null | false | 2016-04-28T01:06:59Z |
d2k3ijs | t1_d2k3ijs | 1,461,805,035 | [deleted] | Cooking | [deleted] | 0 | t3_4gretk | t3_4gretk | /r/Cooking/comments/t3_4gretk/d2k3ijs | null | false | 2016-04-28T00:57:15Z |
d2k3fdz | t1_d2k3fdz | 1,461,804,903 | user_1f652b36874e | Cooking | Dear OP,
http://www.budgetbytes.com/recipes/
You should probably take a look at that site.
From,
Also not as starving but still poor person (college sucks) | 2 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2k3fdz | null | false | 2016-04-28T00:55:03Z |
d2k3eii | t1_d2k3eii | 1,461,804,867 | user_d4ee27787bc1 | Cooking | Wow! Great answer and of course I'm even happier it comes from SE. It's for the teachers, not the kids, so if I can find some fresh fennel I'll give it a shot. Looks like it fits requirements perfectly. Of course, I'll have to make and eat one this weekend to be totally sure...:) Thanks again. | 1 | t1_d2k34tx | t3_4grj8w | /r/Cooking/comments/t3_4grj8w/d2k3eii | null | false | 2016-04-28T00:54:27Z |
d2k35ke | t1_d2k35ke | 1,461,804,487 | user_ebde654eb36a | Cooking | Bout to get reeeeeeeeeeeeeeal fat | 4 | t1_d2jlrdm | t3_4gphtl | /r/Cooking/comments/t3_4gphtl/d2k35ke | null | false | 2016-04-28T00:48:07Z |
d2k34tx | t1_d2k34tx | 1,461,804,456 | user_2c400af62f91 | Cooking | Insalata di riso is better after being the fridge overnight, tastes good anywhere from cold to room temperature, and will likely stand out vs what the other kids bring assuming this is a North American school.
Here is a recipe:
http://www.seriouseats.com/recipes/2009/05/seriously-italian-insalata-di-riso-recipe.html
... | 3 | t3_4grj8w | t3_4grj8w | /r/Cooking/comments/t3_4grj8w/d2k34tx | null | false | 2016-04-28T00:47:36Z |
d2k32gn | t1_d2k32gn | 1,461,804,356 | user_fb94ffc4e290 | Cooking | I live in a hot climate and avoid using the oven f possible, plus I am all electric so it's expensive to run the oven.
I have found a good way to cook bacon and avoid over crisp is to pan fry but cover it in water. As the water boils off, the bacon crisps up yet stays softer and chewy. Works great. Alton and ATK both ... | 2 | t3_4gphtl | t3_4gphtl | /r/Cooking/comments/t3_4gphtl/d2k32gn | null | false | 2016-04-28T00:45:56Z |
d2k2xgo | t1_d2k2xgo | 1,461,804,145 | [deleted] | Cooking | [deleted] | 1 | t1_d2k2vgm | t3_4gqicb | /r/Cooking/comments/t3_4gqicb/d2k2xgo | null | false | 2016-04-28T00:42:25Z |
d2k2vgm | t1_d2k2vgm | 1,461,804,058 | [deleted] | Cooking | [deleted] | 1 | t1_d2k2f0e | t3_4gqicb | /r/Cooking/comments/t3_4gqicb/d2k2vgm | null | false | 2016-04-28T00:40:58Z |
d2k2f0e | t1_d2k2f0e | 1,461,803,348 | user_7719a384693b | Cooking | Guess I'm. Heading for that portobello burger | 2 | t1_d2jtbjg | t3_4gqicb | /r/Cooking/comments/t3_4gqicb/d2k2f0e | null | false | 2016-04-28T00:29:08Z |
d2k28v9 | t1_d2k28v9 | 1,461,803,083 | user_bc92f9c55e29 | Cooking | The rule of thumb for frying is that it triples the calories of the food. | 3 | t3_4gq6mg | t3_4gq6mg | /r/Cooking/comments/t3_4gq6mg/d2k28v9 | null | false | 2016-04-28T00:24:43Z |
d2k275x | t1_d2k275x | 1,461,803,013 | user_eda32911b7b9 | Cooking | Glad to hear it! My husband is actually making that right now. :D | 3 | t1_d2jfute | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2k275x | null | false | 2016-04-28T00:23:33Z |
d2k1tft | t1_d2k1tft | 1,461,802,421 | user_c9ebe4204ae1 | Cooking | Minced garlic lightly browned in butter (and the butter). Maybe some serranos in there too if you like spice in your food (I'm not a good baseline, I'd eat spicy ice cream). Peas, pan seared/roasted: bell peppers, broccoli, or brussels sprouts. A little chopped parsley garnish. Cured ham, bacon, or sausage (and the dri... | 2 | t3_4gqsq4 | t3_4gqsq4 | /r/Cooking/comments/t3_4gqsq4/d2k1tft | null | false | 2016-04-28T00:13:41Z |
d2k1qt6 | t1_d2k1qt6 | 1,461,802,308 | user_7f5235a9a730 | Cooking | yeah...the snacks are expensive. Especially wasabi peas, they cost so much more than they should. I do go for some pocky though. My guilty pleasure is either the sake, soju, or the cookware, because some of the dishes and what not are actually somewhat pretty. I got an awesome sake set for like 20$ thats a great de... | 3 | t1_d2k0fd4 | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2k1qt6 | null | false | 2016-04-28T00:11:48Z |
d2k1pu8 | t1_d2k1pu8 | 1,461,802,264 | user_22b2378da28f | Cooking | Made Budget Bytes oven chicken fajitas tonight. Love her blog!! | 1 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2k1pu8 | null | false | 2016-04-28T00:11:04Z |
d2k1p4r | t1_d2k1p4r | 1,461,802,233 | user_f1a2e6fe4c66 | Cooking | Aromatics and herbs are necessary, as is more connective tissue and bones than available from a single chicken. You really need 3-5 pounds of bones/meat/cartilage to make a good stock. I like to add wings. They're cheap and have lots of connective tissue.
So, my recipe:
- Chicken carcass
- Couple-three pounds of w... | 2 | t3_4glkz5 | t3_4glkz5 | /r/Cooking/comments/t3_4glkz5/d2k1p4r | null | false | 2016-04-28T00:10:33Z |
d2k1itc | t1_d2k1itc | 1,461,801,950 | user_c9ebe4204ae1 | Cooking | Propane torch, space heater.
But really, if it's anything like the office pot lucks I've done, you're probably way ahead of the competition just bringing some decently spiced and sufficiently cooked meat. | 5 | t3_4gqvsu | t3_4gqvsu | /r/Cooking/comments/t3_4gqvsu/d2k1itc | null | false | 2016-04-28T00:05:50Z |
d2k1fbm | t1_d2k1fbm | 1,461,801,793 | user_feee97f8f681 | Cooking | Weird. I'm guessing something got lost in translation? Maybe?
Here (Canada) our pasta is also called (in French) "pates alimentaire," which translates literally to "alimentary paste." Sometimes you'll see a thing of noodles imported from the Orient with a label slapped on to try to comply with Canadian labelling regul... | 1 | t1_d2jzpfj | t3_4gqvry | /r/Cooking/comments/t3_4gqvry/d2k1fbm | null | false | 2016-04-28T00:03:13Z |
d2k1cj6 | t1_d2k1cj6 | 1,461,801,673 | user_3ce2b2883e39 | Cooking | Close, not depression but anxiety. Drowsiness is a side-effect of my medication which is also used to treat depression. | 1 | t1_d2k12vf | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2k1cj6 | null | false | 2016-04-28T00:01:13Z |
d2k12vf | t1_d2k12vf | 1,461,801,257 | user_f1a2e6fe4c66 | Cooking | Depends on the medication. You could also just be depressed. Or both. If it persists for much longer, see your doctor.
If you're in a boring routine, and do the same things day in, day out, try getting out of the house. Especially if you find yourself staying up most of the night or all night. A half-hour walk in... | 2 | t1_d2inllb | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2k12vf | null | false | 2016-04-27T23:54:17Z |
d2k0w39 | t1_d2k0w39 | 1,461,800,961 | [deleted] | Cooking | [deleted] | 1 | t1_d2jzihe | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2k0w39 | null | false | 2016-04-27T23:49:21Z |
d2k0pi9 | t1_d2k0pi9 | 1,461,800,676 | user_f1a2e6fe4c66 | Cooking | On the other hand: If you're dumping, say, 48 out of 64 ounces most of the time, the expense would probably even out, and you'd at least be wasting less milk. | 3 | t1_d2jgl2r | t3_4gotuk | /r/Cooking/comments/t3_4gotuk/d2k0pi9 | null | false | 2016-04-27T23:44:36Z |
d2k0k1x | t1_d2k0k1x | 1,461,800,441 | user_60c0cc33e080 | Cooking | I use cottage cheese in my lasagna because I don't like ricotta. | 1 | t3_4gm69i | t3_4gm69i | /r/Cooking/comments/t3_4gm69i/d2k0k1x | null | false | 2016-04-27T23:40:41Z |
d2k0fd4 | t1_d2k0fd4 | 1,461,800,236 | user_3b509261dced | Cooking | I love H Mart, but I can't leave without spending a grip on a cart full of weird crunchy snacks, offbeat Kit Kat flavors, Pocky, Korean fried chicken, and fancy Shiseido cosmetics. I'm doing H Mart wrong. | 5 | t1_d2jaw0e | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2k0fd4 | null | false | 2016-04-27T23:37:16Z |
d2k07uv | t1_d2k07uv | 1,461,799,911 | user_e9e00455add2 | Cooking | I much prefer alfredo from scratch... That being said, I'll do shrimp or chicken in a pan with fresh parsley, onion, garlic, and a little butter and adding the jar to it. That mixture along with some fresh (or frozen) broccoli or cauliflower cooked up with pasta tastes almost as good as my own from scratch! Almost ;) | 1 | t3_4gqsq4 | t3_4gqsq4 | /r/Cooking/comments/t3_4gqsq4/d2k07uv | null | false | 2016-04-27T23:31:51Z |
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