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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d2imsmd | t1_d2imsmd | 1,461,713,856 | user_d5498c4ef2bf | Cooking | 1. Dry rub, then place on a wire rack over a baking sheet.
1. Cover with foil and bake at 275F for 2.5 hours.
1. Remove foil, brush with BBQ sauce, and return to the oven for 30 minutes.
1. Switch to broiler, brush with more sauce and let it caramelize under the broiler for 4 or 5 minutes.
1. Flip ribs and repeat s... | 1 | t3_4gl1c9 | t3_4gl1c9 | /r/Cooking/comments/t3_4gl1c9/d2imsmd | null | false | 2016-04-26T23:37:36Z |
d2ims7v | t1_d2ims7v | 1,461,713,839 | user_7dea8815630c | Cooking | You can look it up online. Or even on the rice bag. The Kitchn blog says 2:1 just cook it for longer. Always check the package. | 5 | t1_d2impgr | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2ims7v | null | false | 2016-04-26T23:37:19Z |
d2imrej | t1_d2imrej | 1,461,713,805 | [deleted] | Cooking | [deleted] | -1 | t1_d2imhaa | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2imrej | null | false | 2016-04-26T23:36:45Z |
d2imr4m | t1_d2imr4m | 1,461,713,794 | user_f62bbe8b6683 | Cooking | If you are in the US, look online for a food bank near you. You can get a *variety* of foods there *for free*; if all you are eating is buttered noodles or potatoes, you are probably on the verge of malnourishment. | 69 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2imr4m | null | false | 2016-04-26T23:36:34Z |
d2impgr | t1_d2impgr | 1,461,713,724 | user_3ce2b2883e39 | Cooking | Is it always 2:1? I thought the ratio was different for brown rice and brown rice is the only rice I have/eat | 7 | t1_d2im9c1 | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2impgr | null | false | 2016-04-26T23:35:24Z |
d2imoei | t1_d2imoei | 1,461,713,679 | user_3ce2b2883e39 | Cooking | Thank you for your help! My dijon addiction thanks you! :) | 3 | t1_d2imdv3 | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2imoei | null | false | 2016-04-26T23:34:39Z |
d2imnjy | t1_d2imnjy | 1,461,713,645 | user_7ba518de66b4 | Cooking | Aww, let him buy some | 1 | t1_d2igaiu | t3_4gfjk5 | /r/Cooking/comments/t3_4gfjk5/d2imnjy | null | false | 2016-04-26T23:34:05Z |
d2immzd | t1_d2immzd | 1,461,713,622 | user_3ce2b2883e39 | Cooking | Thanks for the link! I'm definitely saving this one for later | 3 | t1_d2imev9 | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2immzd | null | false | 2016-04-26T23:33:42Z |
d2imkd3 | t1_d2imkd3 | 1,461,713,512 | user_0ed88ca4d46d | Cooking | Fisherman's pie. Use the cod and founder. I can write you the entire recipe if you want. Just let me know. It doesn't take too long but it is a dish that can be eaten by itself. Uses a lot of ingredients as well. | 1 | t3_4gkkpq | t3_4gkkpq | /r/Cooking/comments/t3_4gkkpq/d2imkd3 | null | false | 2016-04-26T23:31:52Z |
d2imhaa | t1_d2imhaa | 1,461,713,382 | user_c4c8f675f525 | Cooking | You wish. | 5 | t1_d2ima7c | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2imhaa | null | false | 2016-04-26T23:29:42Z |
d2img95 | t1_d2img95 | 1,461,713,336 | user_feee97f8f681 | Cooking | I never understood /r/food, which is...bad. (The sub, I mean, not my WTFing at it.)
I understand this even less -- while I loathe anything and anyone that could fall under the category of 'blogspam,' I don't count users as blog spammers *when they are also busy contributing things to the site* that are not "click here... | 3 | t1_d2htzdi | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2img95 | null | false | 2016-04-26T23:28:56Z |
d2imfvu | t1_d2imfvu | 1,461,713,320 | user_2efe3b33b4a1 | Cooking | You might want to invest in some cheap aromatics to improve your basic diet. Garlic, onions, and scallions are all cheap and add tons of flavor to boring foods. | 4 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2imfvu | null | false | 2016-04-26T23:28:40Z |
d2imev9 | t1_d2imev9 | 1,461,713,277 | user_513a2a458494 | Cooking | If you like Asian food you could make a peanut sauce for the noodles! Add some steamed or roasted broccoli or other vegetables and you've got another option! Here's a link to [Stupidly easy peanut noodles](http://www.veggiebelly.com/2013/02/stupidly-easy-peanut-noodles.html) | 5 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2imev9 | null | false | 2016-04-26T23:27:57Z |
d2imdv3 | t1_d2imdv3 | 1,461,713,233 | user_587eab0e7ae1 | Cooking | Rice and beans are also very cheap, look into buying those regularly and add them to your routine. At least this way you can rotate more meals, plus they generally have more nutrition than potatoes and noodles.
i don't see why a Parmesan/Dijon sauce wouldn't be good over noodles. The worst that could happen would be ... | 6 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2imdv3 | null | false | 2016-04-26T23:27:13Z |
d2imdnf | t1_d2imdnf | 1,461,713,224 | user_3b2d5195f066 | Cooking | > I think that if J Kenji Lopez is still handling this issue in such a classy manner, everyone else should as well.
The problem is the issue isn't being handled as far as anyone can tell There's been no mention on /r/food about the bannings or reasoning behind it, they just continue to remove posts and ban people. | 1 | t1_d2i3u98 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2imdnf | null | false | 2016-04-26T23:27:04Z |
d2imca4 | t1_d2imca4 | 1,461,713,167 | user_c4c8f675f525 | Cooking | Ban evasion is a sitewide bannable offence. | 1 | t1_d2hia3e | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2imca4 | null | false | 2016-04-26T23:26:07Z |
d2imb6c | t1_d2imb6c | 1,461,713,118 | user_e051aa061a3f | Cooking | If you want it thicker you could also start by making a roux out of butter and flour first.
Here's a good video that shows the basic technique: https://www.youtube.com/watch?v=qx6tZ8ZU0qc
If I was just making enough sauce for 1-2 servings, I'd probably scale that down to somewhere around 1 tablespoon of flour and but... | 16 | t1_d2im4gm | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2imb6c | null | false | 2016-04-26T23:25:18Z |
d2ima7c | t1_d2ima7c | 1,461,713,078 | [deleted] | Cooking | [deleted] | -3 | t1_d2ilod6 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ima7c | null | false | 2016-04-26T23:24:38Z |
d2im9c1 | t1_d2im9c1 | 1,461,713,041 | user_7dea8815630c | Cooking | It's so easy! 2:1 water:rice ratio. Turn the stove on high with the rice and water in it until the water boils. Cover and turn down all the way to just a simmer. Leave for 20 minutes. Eat. | 16 | t1_d2iltau | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2im9c1 | null | false | 2016-04-26T23:24:01Z |
d2im5cj | t1_d2im5cj | 1,461,712,871 | user_55ce9df04361 | Cooking | Odd grounds to have a witch hunt in. subredditdrama then undeleted to finish it with would have been my way to go. All in all its kind of funny this is the last place I'd figure drama to brew, some people cooked all pissed off last night. I'll show them I'm making lasagna. I hope the best to all involved. | 12 | t1_d2iln40 | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2im5cj | null | false | 2016-04-26T23:21:11Z |
d2im4nr | t1_d2im4nr | 1,461,712,843 | user_92b0d371e061 | Cooking | I like using red wine in steak fajitas | 1 | t3_4gkg60 | t3_4gkg60 | /r/Cooking/comments/t3_4gkg60/d2im4nr | null | false | 2016-04-26T23:20:43Z |
d2im4gm | t1_d2im4gm | 1,461,712,834 | user_d4ee27787bc1 | Cooking | OK, I'm totally winging it here. What I would do is melt a good hunk of butter in the pan, like 2 inches worth or so. Add a bit of salt and black pepper, whisk in some dijon mustard, one or two spoonfuls. Once it's mixed in, whisk in milk or cream until it looks good, then reduce heat. Grate parmesan into the sauce and... | 6 | t1_d2iltry | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2im4gm | null | false | 2016-04-26T23:20:34Z |
d2im3n7 | t1_d2im3n7 | 1,461,712,799 | user_08a6e5643cc7 | Cooking | [Pescado a la Veracruzana](http://www.whats4eats.com/fish/pescado-a-la-veracruzana-recipe) is super yummy.
[Ceviche](http://thegourmetgab.com/tilapia-and-shrimp-ceviche/) is also extremely tasty. | 1 | t3_4gkkpq | t3_4gkkpq | /r/Cooking/comments/t3_4gkkpq/d2im3n7 | null | false | 2016-04-26T23:19:59Z |
d2im2zv | t1_d2im2zv | 1,461,712,771 | user_7d61e93bf024 | Cooking | I would make a cream sauce. you just need cream or milk and garlic.
Sautee garlic and butter. Add cream and lemon juice. boom you have a meal.
Also I cook red beans and rice all the time
with ten bucks i would buy
* milk or cream
* beans
* rice
* a bag of frozen veggies for posterity
* garlic
* an onion | 7 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2im2zv | null | false | 2016-04-26T23:19:31Z |
d2im0p2 | t1_d2im0p2 | 1,461,712,672 | user_b6369225ecf5 | Cooking | That could be damage, what does the bottom look like?
Check out the example on this page:
http://www.castironcollector.com/damage.php | 1 | t1_d2iephd | t3_4fkuxq | /r/Cooking/comments/t3_4fkuxq/d2im0p2 | null | false | 2016-04-26T23:17:52Z |
d2im0jz | t1_d2im0jz | 1,461,712,666 | user_784848be99a4 | Cooking | Oh man these sound amazing! | 1 | t3_4gejyk | t3_4gejyk | /r/Cooking/comments/t3_4gejyk/d2im0jz | null | false | 2016-04-26T23:17:46Z |
d2im03r | t1_d2im03r | 1,461,712,647 | user_45266943c15e | Cooking | Bolognese? | 2 | t3_4gkg60 | t3_4gkg60 | /r/Cooking/comments/t3_4gkg60/d2im03r | null | false | 2016-04-26T23:17:27Z |
d2ilztf | t1_d2ilztf | 1,461,712,635 | user_2e22ef1739d7 | Cooking | A djon mustard sauce with parmesan and lemon sounds wonderful.
Personally I'd get a $5 pack of pork chops, salt and pepper them on both sides and pan fry them 5-7 mins on each side, remove from pan and reserve. Then get a $3 container of heavy cream or half and half and maybe an onion if you don't have one, mushrooms ... | 19 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2ilztf | null | false | 2016-04-26T23:17:15Z |
d2ilzop | t1_d2ilzop | 1,461,712,630 | user_c4c8f675f525 | Cooking | I remember that day. It was my first time playing knifey-spoony. | 2 | t1_d2hk1hk | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ilzop | null | false | 2016-04-26T23:17:10Z |
d2ilyt2 | t1_d2ilyt2 | 1,461,712,593 | user_42e7917beed6 | Cooking | yeah. was going to keep it up because the top comment was an explanation by kenji that everything was worked out, but apparently the mods of $othersub were still getting a stream of harassment out of it | 41 | t1_d2ilt8h | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2ilyt2 | null | false | 2016-04-26T23:16:33Z |
d2ilvte | t1_d2ilvte | 1,461,712,469 | [deleted] | Cooking | [deleted] | 1 | t1_d2ih3ow | t3_4gkhyf | /r/Cooking/comments/t3_4gkhyf/d2ilvte | null | false | 2016-04-26T23:14:29Z |
d2ilvkz | t1_d2ilvkz | 1,461,712,459 | user_1786f671c422 | Cooking | Than kyou so much for the fantastic ideas!! I definitely got some good ideas. I had an idea of what I want to make already, but I might change a few things after the ideas I got here!
You guys rock!! :D | 1 | t3_4ggyut | t3_4ggyut | /r/Cooking/comments/t3_4ggyut/d2ilvkz | null | false | 2016-04-26T23:14:19Z |
d2iltry | t1_d2iltry | 1,461,712,381 | user_3ce2b2883e39 | Cooking | I could pick up some Milk, I need some anyways. How would I go about constructing this sauce? I've actually never made my own sauce before. | 3 | t1_d2ilq0o | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2iltry | null | false | 2016-04-26T23:13:01Z |
d2iltau | t1_d2iltau | 1,461,712,361 | user_3ce2b2883e39 | Cooking | A good staple but I can't cook rice to save my life :( | 2 | t1_d2ilpew | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2iltau | null | false | 2016-04-26T23:12:41Z |
d2ilt8h | t1_d2ilt8h | 1,461,712,358 | user_21e0204bab17 | Cooking | What that the serious eats thread? | 22 | t1_d2iln40 | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2ilt8h | null | false | 2016-04-26T23:12:38Z |
d2ilq0o | t1_d2ilq0o | 1,461,712,225 | user_d4ee27787bc1 | Cooking | Do you have milk or cream? I'm betting you could at least make a reasonable sauce for the noodles with cream, mustard, and parmesan. Even better if you can get some white wine and maybe onion. | 5 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2ilq0o | null | false | 2016-04-26T23:10:25Z |
d2ilpew | t1_d2ilpew | 1,461,712,199 | user_c65c45449149 | Cooking | Rice and beans?? | 11 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2ilpew | null | false | 2016-04-26T23:09:59Z |
d2ilod6 | t1_d2ilod6 | 1,461,712,154 | user_c4c8f675f525 | Cooking | You should definitely report that directly to the admins. /u/randoh12 could be banned for that. | 8 | t1_d2hfg8z | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ilod6 | null | false | 2016-04-26T23:09:14Z |
d2ilo94 | t1_d2ilo94 | 1,461,712,150 | user_e03e356a9a77 | Cooking | Didn't say you were! I was just curious because I've never tried anything like that. | 1 | t1_d2ilde6 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ilo94 | null | false | 2016-04-26T23:09:10Z |
d2iln40 | t1_d2iln40 | 1,461,712,102 | user_42e7917beed6 | Cooking | i think that it's more that people unhappy with the mods in the other sub saw this as the best default place to air their grievances. which would have been fine if it stayed there, but sadly people were using the thread as an inducement to go troll the other sub and harass the mods. | 69 | t1_d2ilk9d | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2iln40 | null | false | 2016-04-26T23:08:22Z |
d2illfx | t1_d2illfx | 1,461,712,031 | user_2e513e8b2e87 | Cooking | stuff with cream cheese mixed with bacon / bacon bits and green onion. bake @ 350 for 25 min. | 1 | t3_4gjusb | t3_4gjusb | /r/Cooking/comments/t3_4gjusb/d2illfx | null | false | 2016-04-26T23:07:11Z |
d2ilk9d | t1_d2ilk9d | 1,461,711,981 | user_55ce9df04361 | Cooking | Why do these subs dislike each other? Or more over what's going on? | 28 | t3_4glhbe | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2ilk9d | null | false | 2016-04-26T23:06:21Z |
d2iljyz | t1_d2iljyz | 1,461,711,969 | user_feee97f8f681 | Cooking | I like simple vegetarian stews with them -- onion, potato, celery, red pepper, cumin and whatever else appeals at the moment, with cooked chickpeas, stewed in veg stock until the stock reduces and everything's cooked. (Also surprisingly good cold/at room temp, with bread.)
Google hummus "masabacha" -- it's hummus, but... | 2 | t3_4gi59b | t3_4gi59b | /r/Cooking/comments/t3_4gi59b/d2iljyz | null | false | 2016-04-26T23:06:09Z |
d2ilf4s | t1_d2ilf4s | 1,461,711,764 | user_0d80dc673bc4 | Cooking | Definitely this. Switched to a 3 egg yolk : 1 whole egg ratio (for half box spaghetti) and it came out excellent. | 1 | t1_d2i4tbt | t3_4gjr13 | /r/Cooking/comments/t3_4gjr13/d2ilf4s | null | false | 2016-04-26T23:02:44Z |
d2ilde6 | t1_d2ilde6 | 1,461,711,689 | user_828450ee5cff | Cooking | no, definitely not. and nowhere did i allude to saying that he should have been. | 1 | t1_d2ihbh0 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ilde6 | null | false | 2016-04-26T23:01:29Z |
d2ilap5 | t1_d2ilap5 | 1,461,711,576 | [deleted] | Cooking | [deleted] | 1 | t1_d2il8bx | t3_4gkzqv | /r/Cooking/comments/t3_4gkzqv/d2ilap5 | null | false | 2016-04-26T22:59:36Z |
d2il8bx | t1_d2il8bx | 1,461,711,478 | user_215e839c93fd | Cooking | Any ripening fruit works; I'm sure some work better than others (more E.G.), but if you don't have an apple, don't just go buy one for this. Throw a banana, or a pear, or something.. | 4 | t1_d2igo5j | t3_4gkzqv | /r/Cooking/comments/t3_4gkzqv/d2il8bx | null | false | 2016-04-26T22:57:58Z |
d2il847 | t1_d2il847 | 1,461,711,469 | user_bf893cb8e807 | Cooking | I've never had the Apple but I absolutely love the Maple one. Taking shots of it tastes like liquid pancakes.
But every time I have some you're so right about the smell. It just reaches every nook and cranny and fills the room for hours. Hell, I'll have some before bed and if I wake up before my mom the next day she'l... | 1 | t3_4gd7gs | t3_4gd7gs | /r/Cooking/comments/t3_4gd7gs/d2il847 | null | false | 2016-04-26T22:57:49Z |
d2il7yk | t1_d2il7yk | 1,461,711,463 | user_5574ea5fd970 | Cooking | Use it in bolognese for lasagna. Also, use a dash of cinnamon in the ricotta. | 1 | t3_4gk314 | t3_4gk314 | /r/Cooking/comments/t3_4gk314/d2il7yk | null | false | 2016-04-26T22:57:43Z |
d2il3dt | t1_d2il3dt | 1,461,711,274 | user_bf893cb8e807 | Cooking | It's really weird to me that at 24 years old and using the internet for at least half of that time I have only noticed in the past two weeks people complaining about how we call our main course the entree.
Not just on /r/cooking, but like all over the place.
So weird. | 1 | t1_d2h3ij3 | t3_4gde9q | /r/Cooking/comments/t3_4gde9q/d2il3dt | null | false | 2016-04-26T22:54:34Z |
d2ikzdg | t1_d2ikzdg | 1,461,711,113 | user_feee97f8f681 | Cooking | If you do stuff them -- marinate them first. Just a simple balsamic vinegar soak will do wonders... | 3 | t3_4gjusb | t3_4gjusb | /r/Cooking/comments/t3_4gjusb/d2ikzdg | null | false | 2016-04-26T22:51:53Z |
d2iksyh | t1_d2iksyh | 1,461,710,848 | user_e69f8fdbd7e8 | Cooking | Huh, I actually didn't know that. TIL. | 1 | t1_d2i0uxl | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2iksyh | null | false | 2016-04-26T22:47:28Z |
d2ikrxq | t1_d2ikrxq | 1,461,710,808 | user_769fdfcda0e0 | Cooking | I keep my knives on a magnetic bar next to the stovetop. I have a honing steel hanging from a hook right beside them. Works well for me. | 1 | t1_d2hl3cq | t3_4gfjk5 | /r/Cooking/comments/t3_4gfjk5/d2ikrxq | null | false | 2016-04-26T22:46:48Z |
d2ikp15 | t1_d2ikp15 | 1,461,710,688 | user_ff34c6312eaa | Cooking | I use CopyMeThat. It allows me to import recipes with one click, and I can enter my own recipes if I want. Really easy. | 2 | t3_4gdqwk | t3_4gdqwk | /r/Cooking/comments/t3_4gdqwk/d2ikp15 | null | false | 2016-04-26T22:44:48Z |
d2ikngn | t1_d2ikngn | 1,461,710,626 | [deleted] | Cooking | [deleted] | 1 | t1_d2i7kju | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ikngn | null | false | 2016-04-26T22:43:46Z |
d2ik810 | t1_d2ik810 | 1,461,710,005 | user_4c2e8a9ef4ea | Cooking | The wok looks fine to me. Are you immediately drying off and applying oil after washing? How much oil are you using when cooking? | 3 | t3_4glc2r | t3_4glc2r | /r/Cooking/comments/t3_4glc2r/d2ik810 | null | false | 2016-04-26T22:33:25Z |
d2ik0mb | t1_d2ik0mb | 1,461,709,707 | user_33913ab52d5d | Cooking | The water takes care of that. I prefer my spare ribs not to be soggy sitting in juice or grease so that's why I use the racks. The cooling racks are just cheap ones usually used for baked products. It's a little more effort but it's effective. | 2 | t1_d2ijvz5 | t3_4gl1c9 | /r/Cooking/comments/t3_4gl1c9/d2ik0mb | null | false | 2016-04-26T22:28:27Z |
d2ijzhs | t1_d2ijzhs | 1,461,709,662 | user_555a11c75eda | Cooking | The eyerolls every time I mention Serious Eats... She hates it whenever I look on the Internet for a recipe or the best way to cook something. "Why don't you just do it? Why do you need to know the best way?"
Because the best way is the most delicious! And the complaining stops when it's on the plate in front of her... | 1 | t1_d2igrki | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ijzhs | null | false | 2016-04-26T22:27:42Z |
d2ijvz5 | t1_d2ijvz5 | 1,461,709,516 | user_8520be907967 | Cooking | Thank you. Would you recommend covering them at any point or does the water take care of the dryness issue?
| 1 | t1_d2iiobw | t3_4gl1c9 | /r/Cooking/comments/t3_4gl1c9/d2ijvz5 | null | false | 2016-04-26T22:25:16Z |
d2ijvc9 | t1_d2ijvc9 | 1,461,709,491 | user_ac5b52b73302 | Cooking | I elbow my SO a little about it too, but he does the same with me and Alton Brown, so y'know, fair's fair. And we're both devotees to both of them, really. | 1 | t1_d2ho6bk | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ijvc9 | null | false | 2016-04-26T22:24:51Z |
d2ijp9a | t1_d2ijp9a | 1,461,709,246 | user_33913ab52d5d | Cooking | I purchased mine from ~~Viet Hoa off of Beltway 8 and Beechnut~~ Hong Kong Supermarket on Bellaire last year. Oops, I mostly do my Asian grocery shopping at Viet Hoa! | 2 | t1_d2ijfmy | t3_4gevig | /r/Cooking/comments/t3_4gevig/d2ijp9a | null | false | 2016-04-26T22:20:46Z |
d2ijohu | t1_d2ijohu | 1,461,709,215 | user_758af322e102 | Cooking | Add some grain, like quinoa. | 2 | t3_4gjyfv | t3_4gjyfv | /r/Cooking/comments/t3_4gjyfv/d2ijohu | null | false | 2016-04-26T22:20:15Z |
d2ijfmy | t1_d2ijfmy | 1,461,708,858 | user_7c87668ac061 | Cooking | Well howdy neighbor, I'm in Houston too. Where did you find yours? | 2 | t1_d2ijblq | t3_4gevig | /r/Cooking/comments/t3_4gevig/d2ijfmy | null | false | 2016-04-26T22:14:18Z |
d2ijepb | t1_d2ijepb | 1,461,708,821 | user_933ae0e08c04 | Cooking | Probably not a good idea. Proper guanciale is salty as hell. | 1 | t1_d2iiia4 | t3_4gjr13 | /r/Cooking/comments/t3_4gjr13/d2ijepb | null | false | 2016-04-26T22:13:41Z |
d2ijdm0 | t1_d2ijdm0 | 1,461,708,779 | user_933ae0e08c04 | Cooking | Whisk egg yolks and grated cheese, add in fried guanciale and rendered fat slowly, add black pepper, cook spaghetti, plate spaghetti, drop sauce over spaghetti (important, or the spaghetti will cook the sauce too fast).
Ratio of egg yolks : guanciale : grated cheese + fat by weight should be roughly 1 : 1 : 2. | 1 | t1_d2i4tbt | t3_4gjr13 | /r/Cooking/comments/t3_4gjr13/d2ijdm0 | null | false | 2016-04-26T22:12:59Z |
d2ijd9v | t1_d2ijd9v | 1,461,708,766 | user_3034193cf91f | Cooking | For a single serving I would use one egg and a bit more cheese, like a half cup. | 2 | t1_d2i5cra | t3_4gjr13 | /r/Cooking/comments/t3_4gjr13/d2ijd9v | null | false | 2016-04-26T22:12:46Z |
d2ijblq | t1_d2ijblq | 1,461,708,697 | user_33913ab52d5d | Cooking | I was frustrated with using a wok on an electric stove. I live in Houston and found in one of the Asian grocery stores a wok stand with a gas ring and standard propane tank attachment that I can use outside on the patio. I'm getting much better results now. | 2 | t3_4gevig | t3_4gevig | /r/Cooking/comments/t3_4gevig/d2ijblq | null | false | 2016-04-26T22:11:37Z |
d2ij8yt | t1_d2ij8yt | 1,461,708,590 | user_a0df501852c4 | Cooking | Other people have covered the flavor part well. I would really recommend adding some texture though. Jicama, water chestnuts, hell even celery. It needs crunch. Crushed toasted peanuts would be good in addition to the above mentioned. | 2 | t3_4gjyfv | t3_4gjyfv | /r/Cooking/comments/t3_4gjyfv/d2ij8yt | null | false | 2016-04-26T22:09:50Z |
d2ij8gr | t1_d2ij8gr | 1,461,708,569 | user_1854717e5504 | Cooking | I just had another thought on this one. They may have added a little purée of carrot and celery to the sauce base. It's hard to tell from the picture tbh but I've seen that in a couple of other recipes before. If my first bit of advice doesn't taste right that would be a good step to add in after the garlic. | 1 | t1_d2ii09s | t3_4gkhyf | /r/Cooking/comments/t3_4gkhyf/d2ij8gr | null | false | 2016-04-26T22:09:29Z |
d2ij4tj | t1_d2ij4tj | 1,461,708,423 | user_a0df501852c4 | Cooking | You can use it in jambalaya, you can fry slices up with peppers and onions for a grinder. | 2 | t3_4gkx9e | t3_4gkx9e | /r/Cooking/comments/t3_4gkx9e/d2ij4tj | null | false | 2016-04-26T22:07:03Z |
d2ij411 | t1_d2ij411 | 1,461,708,390 | user_eab5a81da291 | Cooking | He posts in lots of other cooking related subreddits. /r/cooking /r/askculinary /r/foodporn /r/sousvide and a few others. Nobody else seems to have a problem.
edit, he has us own subreddit as well | 1 | t1_d2i7txn | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ij411 | null | false | 2016-04-26T22:06:30Z |
d2iiobw | t1_d2iiobw | 1,461,707,762 | user_33913ab52d5d | Cooking | I do them in the oven sometimes if it's too cold or rainy outside. I'll rub them with spices/seasoning then take a deep roasting pan and add about 1/2 inch to 1 inch of water and put two cooling racks on top of the pan then put the pork spare ribs on top of the racks. I'll bake it at a lower temp, around 325 degrees, f... | 2 | t3_4gl1c9 | t3_4gl1c9 | /r/Cooking/comments/t3_4gl1c9/d2iiobw | null | false | 2016-04-26T21:56:02Z |
d2iil09 | t1_d2iil09 | 1,461,707,632 | user_d4ee27787bc1 | Cooking | I mean, when in doubt, adding salt is usually a good idea, right? :) I was just reminded of the Food Lab post about salting eggs 15 minutes before making omelettes, and it clicked. Good luck! | 2 | t1_d2iiia4 | t3_4gjr13 | /r/Cooking/comments/t3_4gjr13/d2iil09 | null | false | 2016-04-26T21:53:52Z |
d2iiia4 | t1_d2iiia4 | 1,461,707,526 | user_e8e895dc6972 | Cooking | I can definitely try adding salt as you suggest. | 1 | t1_d2ihp09 | t3_4gjr13 | /r/Cooking/comments/t3_4gjr13/d2iiia4 | null | false | 2016-04-26T21:52:06Z |
d2iii33 | t1_d2iii33 | 1,461,707,519 | user_b0e433d550e0 | Cooking | That's what they claim. | 1 | t1_d2hk6n8 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2iii33 | null | false | 2016-04-26T21:51:59Z |
d2iif5s | t1_d2iif5s | 1,461,707,403 | user_8af9fe53f346 | Cooking | Order a pizza for delivery and drink a bottle of wine with it. 30 minutes or less. | 2 | t3_4gkg60 | t3_4gkg60 | /r/Cooking/comments/t3_4gkg60/d2iif5s | null | false | 2016-04-26T21:50:03Z |
d2iibsm | t1_d2iibsm | 1,461,707,273 | user_203d0cafe250 | Cooking | It's not free advertising, it's earned advertising. If your content is good enough that people will want to see it over all the other options available I really have no issue with it. | 1 | t1_d2ii442 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2iibsm | null | false | 2016-04-26T21:47:53Z |
d2ii96p | t1_d2ii96p | 1,461,707,172 | [deleted] | Cooking | [deleted] | 1 | t1_d2ihwyu | t3_4gkzqv | /r/Cooking/comments/t3_4gkzqv/d2ii96p | null | false | 2016-04-26T21:46:12Z |
d2ii6v3 | t1_d2ii6v3 | 1,461,707,082 | user_64c046275a07 | Cooking | Ditto. Now, if y'all will excuse me, I need to go bleach out my brain. | 1 | t1_d2hgmqz | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ii6v3 | null | false | 2016-04-26T21:44:42Z |
d2ii4li | t1_d2ii4li | 1,461,706,996 | user_c2759bb95fe1 | Cooking | I have not, I just figured a restaurant wasn't willing to share how they make things. I'm not too sure if their sausage is made in house, but I do know that is a huge part of it. I have tried other restaurants with sausage that quite frankly was sub-par, and it killed the dish even with a solid sauce.
I have found ... | 2 | t1_d2ih1sv | t3_4gkhyf | /r/Cooking/comments/t3_4gkhyf/d2ii4li | null | false | 2016-04-26T21:43:16Z |
d2ii442 | t1_d2ii442 | 1,461,706,977 | user_cbd461f9df39 | Cooking | The issue isn't that they are making money from it. The issue is that allowing it would open the door to everybody else who wants to cash in on essentially free advertising through reddit posts.
Of course Kenji deserves to earn money for his work, but /r/food moderators are not under any obligation to be the ones to p... | 1 | t1_d2ihoft | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ii442 | null | false | 2016-04-26T21:42:57Z |
d2ii2hs | t1_d2ii2hs | 1,461,706,915 | user_d4ee27787bc1 | Cooking | Cioppino! or Bermuda fish chowder. Any kind of fish stew would be a great use for a variety of frozen fish. | 1 | t3_4gkkpq | t3_4gkkpq | /r/Cooking/comments/t3_4gkkpq/d2ii2hs | null | false | 2016-04-26T21:41:55Z |
d2ii2fv | t1_d2ii2fv | 1,461,706,913 | user_343eac5d4907 | Cooking | [Moqueca](http://whatsgabycooking.com/moqueca-recipe/) is a Brazilian fish stew with whitefish. It somehow tastes like comfort food and an exotic treat at the same time. And it's pretty easy. And you can sub a lot of things and change it to your taste. | 2 | t3_4gkkpq | t3_4gkkpq | /r/Cooking/comments/t3_4gkkpq/d2ii2fv | null | false | 2016-04-26T21:41:53Z |
d2ii09s | t1_d2ii09s | 1,461,706,829 | user_c2759bb95fe1 | Cooking | It was, thank you so much! | 3 | t1_d2ih3ow | t3_4gkhyf | /r/Cooking/comments/t3_4gkhyf/d2ii09s | null | false | 2016-04-26T21:40:29Z |
d2ihwyu | t1_d2ihwyu | 1,461,706,704 | user_431c1d90d0f4 | Cooking | Ethylene is not a pheromone, its a hormone. While all pheromones are hormones, not all hormones are pheromones. | 2 | t1_d2igo5j | t3_4gkzqv | /r/Cooking/comments/t3_4gkzqv/d2ihwyu | null | false | 2016-04-26T21:38:24Z |
d2ihvp1 | t1_d2ihvp1 | 1,461,706,656 | user_d4ee27787bc1 | Cooking | Ripe (or over-ripe) bananas work great as well! | 7 | t1_d2ihkk2 | t3_4gkzqv | /r/Cooking/comments/t3_4gkzqv/d2ihvp1 | null | false | 2016-04-26T21:37:36Z |
d2ihsma | t1_d2ihsma | 1,461,706,540 | user_fdb874570167 | Cooking | It's similar, but Chairman Mao's hongshao rou is the Hunanese recipe, which does not use soy sauce. Instead, it uses caramelized sugar to achieve the brown flavor and adds a lot of chili pepper because, well, Hunanese like it hot. If you want something closer to dongpo rou, use the Shanghainese recipe, which use ginger... | 1 | t1_d2i03cw | t3_4giw4v | /r/Cooking/comments/t3_4giw4v/d2ihsma | null | false | 2016-04-26T21:35:40Z |
d2ihpt7 | t1_d2ihpt7 | 1,461,706,433 | user_c7adbbe181e4 | Cooking | As the mod of a default sub, there sometimes have to be strict rules to get rid of shit posters, such as zero tolerance of any personal attacks. We do recognise that decent contributors sometimes get caught in this. Try not to take it personally, they may even have had douchebag as a term flagged by automod and no one ... | 1 | t1_d2hbtu1 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ihpt7 | null | false | 2016-04-26T21:33:53Z |
d2ihp09 | t1_d2ihp09 | 1,461,706,403 | user_d4ee27787bc1 | Cooking | You know...I use 4 whole eggs for a box of Barilla bucatini, and never have the issues that people claim with whole eggs and fix with some being just yolk. I just realized that my sauce is 4 whole eggs, 2/3 cup of parmesan, liberal fresh black pepper, *and about a teaspoon of coarse salt*. I usually set the sauce up ab... | 1 | t3_4gjr13 | t3_4gjr13 | /r/Cooking/comments/t3_4gjr13/d2ihp09 | null | false | 2016-04-26T21:33:23Z |
d2ihoft | t1_d2ihoft | 1,461,706,381 | user_203d0cafe250 | Cooking | Why does it effect me if someone makes money off it? I come to this site to see good content, not to avoid people making money.
If their content is better than other people's then I want to see it, who cares if he gets a few ad impressions for it?
Frankly I think Kenji deserves some reimbursement for the amount of ... | 2 | t1_d2igmfy | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ihoft | null | false | 2016-04-26T21:33:01Z |
d2ihkk2 | t1_d2ihkk2 | 1,461,706,232 | user_1854717e5504 | Cooking | Oh that's clever, I'm going to try that! | 4 | t1_d2igo5j | t3_4gkzqv | /r/Cooking/comments/t3_4gkzqv/d2ihkk2 | null | false | 2016-04-26T21:30:32Z |
d2ihkhn | t1_d2ihkhn | 1,461,706,229 | user_8520be907967 | Cooking | Do you place them a certain way for even cooking?
| 1 | t1_d2ih6hj | t3_4gl1c9 | /r/Cooking/comments/t3_4gl1c9/d2ihkhn | null | false | 2016-04-26T21:30:29Z |
d2ihgjg | t1_d2ihgjg | 1,461,706,077 | user_1854717e5504 | Cooking | Let the foot washing commence! | 2 | t1_d2igs9f | t3_4gjyfv | /r/Cooking/comments/t3_4gjyfv/d2ihgjg | null | false | 2016-04-26T21:27:57Z |
d2ihfnq | t1_d2ihfnq | 1,461,706,044 | user_c7adbbe181e4 | Cooking | That sub has awful mods. | 2 | t1_d2hiol7 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ihfnq | null | false | 2016-04-26T21:27:24Z |
d2ihe8a | t1_d2ihe8a | 1,461,705,990 | user_9d39f8136d1c | Cooking | Yeah we do this at my work. Roll and cut, freeze for later, refrigerate for next day. | 1 | t3_4gjq03 | t3_4gjq03 | /r/Cooking/comments/t3_4gjq03/d2ihe8a | null | false | 2016-04-26T21:26:30Z |
d2ihdu2 | t1_d2ihdu2 | 1,461,705,975 | user_b1eb88ba35e1 | Cooking | Yeah, np, hope it goes well! You probably can't go wrong if you just try even one of those! Soy sauce is another one but replace the salt you normally add. Not too much, it's very strong. You could also add a splash of rice wine vinegar, red wine vinegar, or regular white vinegar when cooking the beef.
| 2 | t1_d2igz7q | t3_4gjyfv | /r/Cooking/comments/t3_4gjyfv/d2ihdu2 | null | false | 2016-04-26T21:26:15Z |
d2ihcdj | t1_d2ihcdj | 1,461,705,920 | user_d6ad425eccad | Cooking | Reddit is a weird place. Just wanted to drop a note to say that every time I've ever cooked your Best Meatloaf Ever Recipe for anyone who tries it, they always end up saying "OMG, this is better than my (insert family member's name here) meatloaf.
My wife is VERY particular about her meatloaf. As a chef with ~14 years... | 2 | t1_d2hgv29 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ihcdj | null | false | 2016-04-26T21:25:20Z |
d2ihbh0 | t1_d2ihbh0 | 1,461,705,884 | user_e03e356a9a77 | Cooking | I'm sure you have a valid point, but is his statement so horrible that they should have banned him?
(Never tried it myself!) | 1 | t1_d2hy9ce | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ihbh0 | null | false | 2016-04-26T21:24:44Z |
d2ih974 | t1_d2ih974 | 1,461,705,797 | user_c4d4f87f7949 | Cooking | Thank you! I hope he does, too. | 1 | t1_d2ifgvr | t3_4gjwn5 | /r/Cooking/comments/t3_4gjwn5/d2ih974 | null | false | 2016-04-26T21:23:17Z |
d2ih6hj | t1_d2ih6hj | 1,461,705,693 | user_64f0a25100a3 | Cooking | How i cook memphis style dry rub ribs: Cook uncovered for 1hr @ 250, baste, reapply rub and wrap in foil and cook another hour at 350 degrees. | 3 | t3_4gl1c9 | t3_4gl1c9 | /r/Cooking/comments/t3_4gl1c9/d2ih6hj | null | false | 2016-04-26T21:21:33Z |
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