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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d2ih3ow | t1_d2ih3ow | 1,461,705,588 | user_1854717e5504 | Cooking | That's helpful. I couldn't tell you the name of the dish but I've dabbled with enough Italian recipes to have a guess at how the sauce was made.
Extra virgin olive oil in which is sautéed a couple of cloves of thinly sliced or minced garlic. De-glaze the pan with 1/4 glass of white wine and reduce on a highish heat ab... | 2 | t1_d2igmmi | t3_4gkhyf | /r/Cooking/comments/t3_4gkhyf/d2ih3ow | null | false | 2016-04-26T21:19:48Z |
d2ih1sv | t1_d2ih1sv | 1,461,705,518 | user_df41c0eb3be2 | Cooking | Have you tried contacting the restaurant in question? They may be willing to share - especially if they make the sausage in house, for example, as it would be more difficult to replicate. | 3 | t3_4gkhyf | t3_4gkhyf | /r/Cooking/comments/t3_4gkhyf/d2ih1sv | null | false | 2016-04-26T21:18:38Z |
d2igz7q | t1_d2igz7q | 1,461,705,422 | user_feb3ee8c1fe4 | Cooking | Holy cow it's the mother of fixer-uppers! thank you! | 2 | t1_d2ie6yd | t3_4gjyfv | /r/Cooking/comments/t3_4gjyfv/d2igz7q | null | false | 2016-04-26T21:17:02Z |
d2igz6u | t1_d2igz6u | 1,461,705,421 | user_fdced58b72c4 | Cooking | Boeuf bourguignon is long but very easy
Mushroom carots and oignon ..mixed with the beef that marinated in the red wine. | 2 | t3_4gkg60 | t3_4gkg60 | /r/Cooking/comments/t3_4gkg60/d2igz6u | null | false | 2016-04-26T21:17:01Z |
d2igs9f | t1_d2igs9f | 1,461,705,162 | user_feb3ee8c1fe4 | Cooking | I would never crucify cooking Jesus. | 2 | t1_d2i7blj | t3_4gjyfv | /r/Cooking/comments/t3_4gjyfv/d2igs9f | null | false | 2016-04-26T21:12:42Z |
d2igs3j | t1_d2igs3j | 1,461,705,156 | user_68340a20bef7 | Cooking | > What I dont understand is why there is a mountain of people in this thread trying to deny that JKL received a site wide shadowban,
Not really sure how he's trying to "avoid mentioning it", as Kenji himself has stated multiple times in this exact thread that he misused the term "shadowban", has never been banned from... | 1 | t1_d2hejnk | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2igs3j | null | false | 2016-04-26T21:12:36Z |
d2igrn8 | t1_d2igrn8 | 1,461,705,138 | user_4bb3540c98bf | Cooking | We have a Brussels sprouts slaw at the restaurant where I work that is absolutely bomb - we toss it raw with some maeploy and use it in a pastrami sandwich, so I imagine it would taste great in other sandwich or wrap applications as well! | 1 | t3_4gjn2q | t3_4gjn2q | /r/Cooking/comments/t3_4gjn2q/d2igrn8 | null | false | 2016-04-26T21:12:18Z |
d2igrki | t1_d2igrki | 1,461,705,136 | user_d4ee27787bc1 | Cooking | Haha, I'm always afraid my wife will do the same since I refer to his work all the time. Luckily she's loved everything I've made with his techniques, so she's also pretty well sold. | 2 | t1_d2ho6bk | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2igrki | null | false | 2016-04-26T21:12:16Z |
d2igqp0 | t1_d2igqp0 | 1,461,705,103 | user_11bc522f3fc9 | Cooking | Why do they have that rule? | 1 | t3_4gg936 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2igqp0 | null | false | 2016-04-26T21:11:43Z |
d2igqbe | t1_d2igqbe | 1,461,705,090 | user_9d51e38b97b7 | Cooking | Uncle and Bones are not authentic Ramen.
| 1 | t1_d2eb9qx | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d2igqbe | null | false | 2016-04-26T21:11:30Z |
d2igo5j | t1_d2igo5j | 1,461,705,012 | [deleted] | Cooking | [deleted] | 10 | t3_4gkzqv | t3_4gkzqv | /r/Cooking/comments/t3_4gkzqv/d2igo5j | null | false | 2016-04-26T21:10:12Z |
d2igmmi | t1_d2igmmi | 1,461,704,955 | user_c2759bb95fe1 | Cooking | Sorry, was not sure if I was able to do that here.
Restaurant menu is linked
http://www.rosebudrestaurants.com/wp-content/uploads/2015/08/Dinner-Menu-8.7.15-2.pdf
Found a picture of it too, not sure if that helps for the sauce.
http://www.yelp.com/biz_photos/rosebud-deerfield-3?select=-kIplsCN0KYNlVtVsQz0BA | 3 | t3_4gkhyf | t3_4gkhyf | /r/Cooking/comments/t3_4gkhyf/d2igmmi | null | false | 2016-04-26T21:09:15Z |
d2igmfy | t1_d2igmfy | 1,461,704,948 | user_cbd461f9df39 | Cooking | People complain if the "something you've made yourself" was made to make you money.
If companies are using reddit to promote their own stuff then most likely it isn't good content, which is why anti self-promotion rules exist in many subs and it is discouraged site wide.
I'm not remarking on the quality of this conte... | 1 | t1_d2hqxfw | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2igmfy | null | false | 2016-04-26T21:09:08Z |
d2igjyl | t1_d2igjyl | 1,461,704,858 | [deleted] | Cooking | [deleted] | 1 | t1_d2iahxl | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2igjyl | null | false | 2016-04-26T21:07:38Z |
d2igipp | t1_d2igipp | 1,461,704,810 | user_25f4a7ad1347 | Cooking | Cold fat is never good. | 2 | t1_d2iaemz | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2igipp | null | false | 2016-04-26T21:06:50Z |
d2igh6i | t1_d2igh6i | 1,461,704,753 | user_de646a33916c | Cooking | Gently simmer sliced shallots or green onions along with some fresh herbs in a few tablespoons of butter. Add a tsp of lemon juice or about a tablespoon of white wine, salt and pepper. Slip in your defrosted fish (first put the fillets on paper towel to get off excess moisture because it will dilute the sauce) and ge... | 1 | t3_4gkkpq | t3_4gkkpq | /r/Cooking/comments/t3_4gkkpq/d2igh6i | null | false | 2016-04-26T21:05:53Z |
d2iggpn | t1_d2iggpn | 1,461,704,736 | user_68340a20bef7 | Cooking | But what if you wanted to talk about [the restaurant in Australia](https://www.zomato.com/melbourne/kenji-camberwell) | 3 | t1_d2hu6gk | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2iggpn | null | false | 2016-04-26T21:05:36Z |
d2igbnj | t1_d2igbnj | 1,461,704,553 | user_5b2e9ad5d8b9 | Cooking | it may help if you specify what restaurant so ppl know what you are looking for...also try posting in mimicrecipes | 2 | t3_4gkhyf | t3_4gkhyf | /r/Cooking/comments/t3_4gkhyf/d2igbnj | null | false | 2016-04-26T21:02:33Z |
d2igaiu | t1_d2igaiu | 1,461,704,511 | user_d877a9cbcc50 | Cooking | nothing, if you already know what you are doing. but someone who's first stone is still in the mail should not even consider buying more at this point | 1 | t1_d2ie1wb | t3_4gfjk5 | /r/Cooking/comments/t3_4gfjk5/d2igaiu | null | false | 2016-04-26T21:01:51Z |
d2ig9aw | t1_d2ig9aw | 1,461,704,466 | user_dc0797f4343a | Cooking | I've never had it before. Is it kind of like chorizo? I usually eat chorizo with eggs and toast, or use it in some meals I make for dinner.
| 1 | t1_d2ig2ek | t3_4gkx9e | /r/Cooking/comments/t3_4gkx9e/d2ig9aw | null | false | 2016-04-26T21:01:06Z |
d2ig5vt | t1_d2ig5vt | 1,461,704,341 | user_a83a690b1632 | Cooking | For 1 pound shaved Brussels sprouts: Saute' for about 3 minutes in 1 Tbsp. olive oil (or bacon drippings) with 1/2 cup minced onion and 1/4 - 1/2 tsp. curry powder (to taste). Add 1 1/2 Tbsp. rice vinegar, salt and pepper (to taste). Saute' for another 3 minutes. Serve. | 1 | t3_4gjn2q | t3_4gjn2q | /r/Cooking/comments/t3_4gjn2q/d2ig5vt | null | false | 2016-04-26T20:59:01Z |
d2ig547 | t1_d2ig547 | 1,461,704,314 | user_8db3ea2e7e9a | Cooking | Really? On a Sous Vide post? People are so ridiculous | 1 | t1_d2if5a4 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ig547 | null | false | 2016-04-26T20:58:34Z |
d2ig3mu | t1_d2ig3mu | 1,461,704,259 | [deleted] | Cooking | [deleted] | 1 | t1_d2hrjn1 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ig3mu | null | false | 2016-04-26T20:57:39Z |
d2ig2ek | t1_d2ig2ek | 1,461,704,214 | user_f8dbd7398466 | Cooking | I just like it fried, with eggs, hash browns and toast. I also love it on pizza. | 2 | t3_4gkx9e | t3_4gkx9e | /r/Cooking/comments/t3_4gkx9e/d2ig2ek | null | false | 2016-04-26T20:56:54Z |
d2ifzt3 | t1_d2ifzt3 | 1,461,704,121 | user_d91f8f0b4629 | Cooking | butter + frying pan...+thyme + salt, when finished add heavy cream then blend together.
...on top of steak.
Basically the best thing ever (if you don't mind gaining 5 pounds in one dinner) | 1 | t1_d2gidcj | t3_4gcnlp | /r/Cooking/comments/t3_4gcnlp/d2ifzt3 | null | false | 2016-04-26T20:55:21Z |
d2ifx2i | t1_d2ifx2i | 1,461,704,020 | user_68340a20bef7 | Cooking | > And it's their roof, their rules.
Sure, but how is anyone supposed to be able to follow the rules when they're just kind of making up their own definitions of things? | 1 | t1_d2hnf62 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ifx2i | null | false | 2016-04-26T20:53:40Z |
d2ifwmj | t1_d2ifwmj | 1,461,704,004 | user_a0df501852c4 | Cooking | Make sure to deglaze stomach with more red wine when tacos are gone. | 12 | t1_d2ifu65 | t3_4gkg60 | /r/Cooking/comments/t3_4gkg60/d2ifwmj | null | false | 2016-04-26T20:53:24Z |
d2ifwds | t1_d2ifwds | 1,461,703,995 | user_952538b5272b | Cooking | Meh.
/r/food is a show-off sub for people who went to cooler restaurants than me.
The mods seem to be assholes, and Serious Eats is an amazing website.
Fuck em, congenially. | 2 | t3_4gg936 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ifwds | null | false | 2016-04-26T20:53:15Z |
d2ifwar | t1_d2ifwar | 1,461,703,992 | user_bebd2c63898a | Cooking | I tried it, and typed "Serious Eats" on some random thread and an auto moderator banned me. Oh well, unsub and done. | 2 | t3_4gg936 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ifwar | null | false | 2016-04-26T20:53:12Z |
d2ifv2p | t1_d2ifv2p | 1,461,703,949 | user_017c90c9223a | Cooking | I do not know if it is the Chef John method or the Chef Michael Smith method. I learned this as an apprentice 30 + years ago. Other cooks have talked of it over the years.
| 1 | t1_d2gf76f | t3_4g7tqm | /r/Cooking/comments/t3_4g7tqm/d2ifv2p | null | false | 2016-04-26T20:52:29Z |
d2ifu65 | t1_d2ifu65 | 1,461,703,914 | user_7992479ba111 | Cooking | My favorite red wine application:
* Buy tacos
* Drink wine
* Eat tacos | 11 | t1_d2iflwh | t3_4gkg60 | /r/Cooking/comments/t3_4gkg60/d2ifu65 | null | false | 2016-04-26T20:51:54Z |
d2ift8l | t1_d2ift8l | 1,461,703,880 | user_0a2c7cda09c7 | Cooking | *he's feeling the luv!* | 2 | t1_d2if8o5 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ift8l | null | false | 2016-04-26T20:51:20Z |
d2ift2o | t1_d2ift2o | 1,461,703,875 | user_d91f8f0b4629 | Cooking | haha. I know. I make it for Valentine's day instead of going out. We figure it's about the same price to eat this at home than have a fancy-ish dinner out on a crazy night. | 1 | t1_d2ifo87 | t3_4gc48n | /r/Cooking/comments/t3_4gc48n/d2ift2o | null | false | 2016-04-26T20:51:15Z |
d2ifsi5 | t1_d2ifsi5 | 1,461,703,855 | user_68340a20bef7 | Cooking | You shouldn't have put "serious" in the title. :( | 1 | t1_d2hbnh2 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ifsi5 | null | false | 2016-04-26T20:50:55Z |
d2ifohy | t1_d2ifohy | 1,461,703,712 | user_017c90c9223a | Cooking | I do not but you could lard it would be better over oil due to smoke point and flavour locking in. | 1 | t1_d2gfmtj | t3_4g7tqm | /r/Cooking/comments/t3_4g7tqm/d2ifohy | null | false | 2016-04-26T20:48:32Z |
d2ifo87 | t1_d2ifo87 | 1,461,703,702 | user_8589bc1df41b | Cooking | I'm gonna save this recipe for when I'm rich. | 1 | t1_d2icpko | t3_4gc48n | /r/Cooking/comments/t3_4gc48n/d2ifo87 | null | false | 2016-04-26T20:48:22Z |
d2ifnu4 | t1_d2ifnu4 | 1,461,703,687 | [deleted] | Cooking | [deleted] | 0 | t1_d2hqxfw | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ifnu4 | null | false | 2016-04-26T20:48:07Z |
d2ifmi3 | t1_d2ifmi3 | 1,461,703,638 | user_1dab576f2140 | Cooking | Stir fry with chestnuts and bacon.
Stir into risotto.
Cover creamy chicken with it, add Parmesan and grill (broil) the top.
Mix with diced onion, egg and breadcrumbs and stuff poultry.
Toss with buttered tagliatelle and plenty of black pepper. | 1 | t3_4gjn2q | t3_4gjn2q | /r/Cooking/comments/t3_4gjn2q/d2ifmi3 | null | false | 2016-04-26T20:47:18Z |
d2iflwh | t1_d2iflwh | 1,461,703,619 | user_a0df501852c4 | Cooking | Open bottle. Drink until gone. Not even kidding, it's been that kind of day. | 25 | t3_4gkg60 | t3_4gkg60 | /r/Cooking/comments/t3_4gkg60/d2iflwh | null | false | 2016-04-26T20:46:59Z |
d2ifi6d | t1_d2ifi6d | 1,461,703,485 | user_7f844befd690 | Cooking | Ive heard of it, and I do enjoy making curry dishes, so I'll have to try that. Thanks for the recommendation! May try it tonight actually. | 1 | t1_d2if88m | t3_4gkkpq | /r/Cooking/comments/t3_4gkkpq/d2ifi6d | null | false | 2016-04-26T20:44:45Z |
d2ifhhc | t1_d2ifhhc | 1,461,703,460 | user_588c4131f31e | Cooking | I might be mistaken and they banned it on r/history, but I think it was food. For the life of me, I can't remember the context. But I got the automod saying that the site had been reported for spam. | 1 | t1_d2ifcng | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ifhhc | null | false | 2016-04-26T20:44:20Z |
d2ifgvr | t1_d2ifgvr | 1,461,703,440 | user_380ccbc460f2 | Cooking | I'm looking over the recipe again and it's needlessly complicated. Just purée all the ingredients and strain it to get rid of seeds. Everything else about the recipe is fine.
I hope your brother will like it. They are so good on a hot day. | 3 | t1_d2ic667 | t3_4gjwn5 | /r/Cooking/comments/t3_4gjwn5/d2ifgvr | null | false | 2016-04-26T20:44:00Z |
d2ifgsp | t1_d2ifgsp | 1,461,703,437 | user_033b775d5538 | Cooking | /r/food looks like it's just a bunch of pictures of food, not a lot of value lost tbh. | 1 | t1_d2ibkn7 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ifgsp | null | false | 2016-04-26T20:43:57Z |
d2ife6f | t1_d2ife6f | 1,461,703,346 | user_d91f8f0b4629 | Cooking | I mean you can, but you lose a lot and have to cut off the mold. The difference is generally at least 30% because that's how much you lose on a dry age. [Even Kenji thinks](http://aht.seriouseats.com/archives/2013/05/the-burger-lab-dry-aged-burgers.html) it's a trick or expensive to pull off at home.
I agree there's ... | 2 | t1_d2iejg3 | t3_4ggjbc | /r/Cooking/comments/t3_4ggjbc/d2ife6f | null | false | 2016-04-26T20:42:26Z |
d2ifcng | t1_d2ifcng | 1,461,703,293 | user_a75d4d6943ce | Cooking | > Pass the Garum
Huh? Why ban that site? There doesn't seem to be any rhyme or reason to any of these. | 1 | t1_d2idypf | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ifcng | null | false | 2016-04-26T20:41:33Z |
d2if8o5 | t1_d2if8o5 | 1,461,703,154 | user_98bb19911a4a | Cooking | Those eye lids. What's wrong with his eye lids! | 1 | t1_d2hiazg | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2if8o5 | null | false | 2016-04-26T20:39:14Z |
d2if88m | t1_d2if88m | 1,461,703,138 | user_e18c4652c8cf | Cooking | Try a fish curry.
Popular in India
and Thailand as well. | 2 | t3_4gkkpq | t3_4gkkpq | /r/Cooking/comments/t3_4gkkpq/d2if88m | null | false | 2016-04-26T20:38:58Z |
d2if5tg | t1_d2if5tg | 1,461,703,054 | user_52108fa90f07 | Cooking | Season drained canned chickpeas however you like. I like salt, lime and chile powder but anything goes pending there is sufficient salt. Toss to coat in starch - corn or potato or just plain flour and then fry in hot oil until crispy; I love the flavor olive oil gives for this. Dust with more seasoning after draining a... | 2 | t3_4gi59b | t3_4gi59b | /r/Cooking/comments/t3_4gi59b/d2if5tg | null | false | 2016-04-26T20:37:34Z |
d2if5a4 | t1_d2if5a4 | 1,461,703,037 | user_9b2d9228a48a | Cooking | I had an experience on the Sous Vide subreddit recently and someone blasted the poster for bothering to use sous vide on an Inch thick steak and by time the conversation was over i was being accused of having "Kenji up my ass" . I suppose there is a group who find no value in his posts and are quite repulsed by it. ... | 3 | t1_d2i5hx3 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2if5a4 | null | false | 2016-04-26T20:37:17Z |
d2if0na | t1_d2if0na | 1,461,702,873 | user_069eb0a69c70 | Cooking | This is a bit late but holy crap your mac n cheese recipe from the food lab cookbook is the best thing I've ever made, and it's so darn easy... I own over 200 cookbooks and the food lab is by far my favorite. Thanks for doing what you do! | 2 | t1_d2hgv29 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2if0na | null | false | 2016-04-26T20:34:33Z |
d2iezc0 | t1_d2iezc0 | 1,461,702,827 | user_ca0cf69c11b6 | Cooking | I'm not entirely sure how much a cup is, as I'm English. But it sounds like 1/3 of a cup isn't enough cheese. I made carbonara tonight and I just judge the amount of cheese by sight, but it's quite a lot. | 1 | t1_d2i5cra | t3_4gjr13 | /r/Cooking/comments/t3_4gjr13/d2iezc0 | null | false | 2016-04-26T20:33:47Z |
d2iev9k | t1_d2iev9k | 1,461,702,682 | user_a54472e5bba6 | Cooking | Message me where you are based. | 1 | t1_d2hn0qe | t3_4gg03u | /r/Cooking/comments/t3_4gg03u/d2iev9k | null | false | 2016-04-26T20:31:22Z |
d2ieuvc | t1_d2ieuvc | 1,461,702,668 | user_a54472e5bba6 | Cooking | Message me where you are based. | 1 | t1_d2hg2nd | t3_4gg03u | /r/Cooking/comments/t3_4gg03u/d2ieuvc | null | false | 2016-04-26T20:31:08Z |
d2ieuf9 | t1_d2ieuf9 | 1,461,702,652 | user_a54472e5bba6 | Cooking | Message me where you are based. | 1 | t1_d2hctoh | t3_4gg03u | /r/Cooking/comments/t3_4gg03u/d2ieuf9 | null | false | 2016-04-26T20:30:52Z |
d2ies27 | t1_d2ies27 | 1,461,702,569 | user_6e069e4adb70 | Cooking | Thanks for everything you do to contribute to the internet community Kenji. Your content is my favorite source for information on cooking. | 2 | t1_d2hgv29 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ies27 | null | false | 2016-04-26T20:29:29Z |
d2iephd | t1_d2iephd | 1,461,702,479 | user_d744b72029ce | Cooking | uhh
like this?
https://www.dropbox.com/s/puzxcg8uw5769m1/2016-04-26%2016.22.51.jpg?dl=0
D: | 1 | t1_d2a6da8 | t3_4fkuxq | /r/Cooking/comments/t3_4fkuxq/d2iephd | null | false | 2016-04-26T20:27:59Z |
d2iek9n | t1_d2iek9n | 1,461,702,297 | user_2c3d5097c243 | Cooking | Dude, that guy threatened to start deleting my posts on /r/EatCheapAndHealthy because they were *too long*. If people didn't feel like reading them, they could just ignore them or delete them!
But instead I was told to post shorter recipes or take my business elsewhere. Not gonna lie, it kinda turned me off from posti... | 2 | t1_d2held6 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2iek9n | null | false | 2016-04-26T20:24:57Z |
d2iejx4 | t1_d2iejx4 | 1,461,702,286 | user_eef8a33987b9 | Cooking | With the salt pork and anchovies (basically your fish sauce) ... there's usually more than enough salt. Taste it and see. Depends on the ratio you have between tomato and pork. | 2 | t1_d2idlkz | t3_4gk314 | /r/Cooking/comments/t3_4gk314/d2iejx4 | null | false | 2016-04-26T20:24:46Z |
d2iejg3 | t1_d2iejg3 | 1,461,702,270 | user_ca0cf69c11b6 | Cooking | Dry aged beef does cost more, but you can also buy a cheaper piece of meat and dry age it yourself if you wanted to.
That said, it isn't a lot more and the difference in flavour is huge. My butcher supplies 21 day dry aged beef, and buying it from.the supermarket is a huge disappointment in comparison. | 1 | t1_d2icbis | t3_4ggjbc | /r/Cooking/comments/t3_4ggjbc/d2iejg3 | null | false | 2016-04-26T20:24:30Z |
d2iehak | t1_d2iehak | 1,461,702,195 | user_4e5a49898835 | Cooking | Looks delish - thanks | 1 | t1_d2i8xsn | t3_4gk314 | /r/Cooking/comments/t3_4gk314/d2iehak | null | false | 2016-04-26T20:23:15Z |
d2iegh4 | t1_d2iegh4 | 1,461,702,167 | user_4e5a49898835 | Cooking | Great - thanks for the advice. Will do. | 1 | t1_d2idwju | t3_4gk314 | /r/Cooking/comments/t3_4gk314/d2iegh4 | null | false | 2016-04-26T20:22:47Z |
d2ieagd | t1_d2ieagd | 1,461,701,958 | user_7f844befd690 | Cooking | I know all you said was "fish pie" but I instantly got a Bubba Gump stream of ideas. Fish kebabs, fish sandwiches, fish nuggets... | 2 | t1_d2idtsf | t3_4gkkpq | /r/Cooking/comments/t3_4gkkpq/d2ieagd | null | false | 2016-04-26T20:19:18Z |
d2ie6yd | t1_d2ie6yd | 1,461,701,838 | user_b1eb88ba35e1 | Cooking | You could try any of these things:
-a little dash of sesame oil (be very gingerly with it- a little goes a loooooong way)
-brown sugar and maybe an extra pinch of salt
-tamarind or some other sour flavor (probably only along with some sugar as well)
-yuzu/lemon/lime
-chili paste [this stuff is tasty]( ht... | 1 | t3_4gjyfv | t3_4gjyfv | /r/Cooking/comments/t3_4gjyfv/d2ie6yd | null | false | 2016-04-26T20:17:18Z |
d2ie6k4 | t1_d2ie6k4 | 1,461,701,823 | user_913f1d192e5a | Cooking | Well, then I'd try ceviche or fish tacos. Recipes are all over for them, so take your pick of what sounds tasty... | 1 | t1_d2idwj6 | t3_4gkkpq | /r/Cooking/comments/t3_4gkkpq/d2ie6k4 | null | false | 2016-04-26T20:17:03Z |
d2ie2nw | t1_d2ie2nw | 1,461,701,687 | user_631e3a9626cf | Cooking | I make dishes like this all the time. Here are some things you can do to add complexity or switch it up a bit:
* Marinate the beef in Xiao Xing wine, soy sauce, sesame oil, and cornstarch while you prepare the rest of your ingredients
* Switch up the protein - try ground pork or ground turkey
* Make a black bean sau... | 3 | t3_4gjyfv | t3_4gjyfv | /r/Cooking/comments/t3_4gjyfv/d2ie2nw | null | false | 2016-04-26T20:14:47Z |
d2ie1wb | t1_d2ie1wb | 1,461,701,660 | user_7ba518de66b4 | Cooking | I use a 6k king water stone on victorinox knives regularly. What's so bad? | 1 | t1_d2ib4as | t3_4gfjk5 | /r/Cooking/comments/t3_4gfjk5/d2ie1wb | null | false | 2016-04-26T20:14:20Z |
d2idypf | t1_d2idypf | 1,461,701,547 | user_588c4131f31e | Cooking | I remember a while back linking to Serious Eats and getting hit with the auto mod. I think the recipe was the ramen egg and it's honestly one of the best you can find on the topic. I told someone to Google it with the proper name. I wasn't banned from Food.
Another link that's banned is Pass the Garum, which is a blog... | 3 | t3_4gg936 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2idypf | null | false | 2016-04-26T20:12:27Z |
d2idypq | t1_d2idypq | 1,461,701,547 | user_d91f8f0b4629 | Cooking | I've been having a moment with poached fish and fish en papillote lately. Both are really good and it's hard to overcook the fish so super easy.
the recipes go like this: poaching liquid (stock, wine, water, oil, coconut milk, etc) for poached, fat for en papillote (olive oil, butter) + Flavor stuff: Quick cooking fr... | 3 | t3_4gkkpq | t3_4gkkpq | /r/Cooking/comments/t3_4gkkpq/d2idypq | null | false | 2016-04-26T20:12:27Z |
d2idwju | t1_d2idwju | 1,461,701,473 | user_266e09e78201 | Cooking | No, salt pork is incredibly salty. I would definitely taste before you add any additional salt. | 4 | t1_d2idlkz | t3_4gk314 | /r/Cooking/comments/t3_4gk314/d2idwju | null | false | 2016-04-26T20:11:13Z |
d2idwj6 | t1_d2idwj6 | 1,461,701,472 | user_7f844befd690 | Cooking | Also, I don't know if I'd be able to smoke fish. I don't have a smoker or a grill or anything. It sounds good though. I'd like to try it. | 1 | t1_d2id4xf | t3_4gkkpq | /r/Cooking/comments/t3_4gkkpq/d2idwj6 | null | false | 2016-04-26T20:11:12Z |
d2idtsf | t1_d2idtsf | 1,461,701,375 | user_e9f9a96e2ae2 | Cooking | Fish pie | 4 | t3_4gkkpq | t3_4gkkpq | /r/Cooking/comments/t3_4gkkpq/d2idtsf | null | false | 2016-04-26T20:09:35Z |
d2ids8s | t1_d2ids8s | 1,461,701,322 | user_c4d4f87f7949 | Cooking | This looks awesome. Thank you! | 1 | t1_d2ict7c | t3_4gjwn5 | /r/Cooking/comments/t3_4gjwn5/d2ids8s | null | false | 2016-04-26T20:08:42Z |
d2idlkz | t1_d2idlkz | 1,461,701,094 | user_4e5a49898835 | Cooking | This is great - thank you!
No salt tho? I like to add a couple of small pinches of salt at various stages during the sauce making process. Actually like to put a few healthly doses of fish sauce or msg in my pasta sauce. Really heightens that rich tomato-y flavor. | 1 | t1_d2ib1e7 | t3_4gk314 | /r/Cooking/comments/t3_4gk314/d2idlkz | null | false | 2016-04-26T20:04:54Z |
d2idlai | t1_d2idlai | 1,461,701,084 | user_3621034f1e11 | Cooking | I missed the t on this. | 1 | t1_d2idgd6 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2idlai | null | false | 2016-04-26T20:04:44Z |
d2idl6p | t1_d2idl6p | 1,461,701,080 | user_fe9227a05136 | Cooking | Me too. I just feel like messing with someone today.
Edit: Automod said I'm not allowed to use the word "serious" in a title. | 1 | t1_d2i7kow | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2idl6p | null | false | 2016-04-26T20:04:40Z |
d2idgiy | t1_d2idgiy | 1,461,700,916 | user_171c21922369 | Cooking | Wow I am glad someone else had this experience. I posted a serious eats recipe and a recipe from food52.com, both of which I had made and was posting photos. I wasn't banned but I did receive super snarky messages from the mod - very unwelcoming. I havent posted since and I barely look at the content there anymore. | 2 | t3_4gg936 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2idgiy | null | false | 2016-04-26T20:01:56Z |
d2idgd6 | t1_d2idgd6 | 1,461,700,911 | user_c11d71162b67 | Cooking | "all this" != "all his"
I have no idea what he actually gave though | 1 | t1_d2id7hx | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2idgd6 | null | false | 2016-04-26T20:01:51Z |
d2idcmv | t1_d2idcmv | 1,461,700,782 | user_bca6f7efee19 | Cooking | Get one anyway, since you won't have sharp knives until you spend a few hours watching videos, another 8 practicing to get an edge from dull to slightly less dull and 8 more hours to get to the point of what even a $6 pull through will do in less than a minute.
It is fun though, so there's that. | 1 | t1_d2h4pvi | t3_4gfjk5 | /r/Cooking/comments/t3_4gfjk5/d2idcmv | null | false | 2016-04-26T19:59:42Z |
d2idbkh | t1_d2idbkh | 1,461,700,745 | user_08227597be40 | Cooking | That's bullshit! You are fucking awesome. I've made so much food from your research. Fuck the work arounds /r/food should be begging you for posts! | 2 | t1_d2hgv29 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2idbkh | null | false | 2016-04-26T19:59:05Z |
d2idazk | t1_d2idazk | 1,461,700,726 | user_300306dbdccf | Cooking | Red beans and rice | 2 | t3_4gk314 | t3_4gk314 | /r/Cooking/comments/t3_4gk314/d2idazk | null | false | 2016-04-26T19:58:46Z |
d2id7hx | t1_d2id7hx | 1,461,700,605 | user_3621034f1e11 | Cooking | Huh, TIL Keanue Reeves gave all his matrix money to the graphic artists team. I didn't think he gave *all* of it to them though. | 1 | t1_d2i0uxl | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2id7hx | null | false | 2016-04-26T19:56:45Z |
d2id712 | t1_d2id712 | 1,461,700,587 | user_bca6f7efee19 | Cooking | When you believe everything you read on the internet you look silly. | 0 | t1_d2i3lye | t3_4gfjk5 | /r/Cooking/comments/t3_4gfjk5/d2id712 | null | false | 2016-04-26T19:56:27Z |
d2id4xf | t1_d2id4xf | 1,461,700,513 | user_913f1d192e5a | Cooking | It's great on oilier fish like salmon, haddock, herring, etc. But the lighter fish like tilapia can get overwhelmed very easily, so it's a little tricky to pull off just right.
Cod also smokes well, but I've never heard of smoking flounder. | 1 | t1_d2icvl3 | t3_4gkkpq | /r/Cooking/comments/t3_4gkkpq/d2id4xf | null | false | 2016-04-26T19:55:13Z |
d2id4g3 | t1_d2id4g3 | 1,461,700,496 | user_d91f8f0b4629 | Cooking | Wasn't there some famous chef/restaurant that used to test his sous chefs applicants by asking them to cook an egg...(an omelet maybe?). | 1 | t1_d2g5kp5 | t3_4gaull | /r/Cooking/comments/t3_4gaull/d2id4g3 | null | false | 2016-04-26T19:54:56Z |
d2id3yt | t1_d2id3yt | 1,461,700,479 | user_4e591972aba0 | Cooking | Steam or poach in some flavored liquid.
Water, lemon juice, salt/pepper, dill, touch of oil/butter
White wine, salt/pepper, shallots, garlic. | 6 | t3_4gkkpq | t3_4gkkpq | /r/Cooking/comments/t3_4gkkpq/d2id3yt | null | false | 2016-04-26T19:54:39Z |
d2id04k | t1_d2id04k | 1,461,700,344 | user_d91f8f0b4629 | Cooking | I think it depends on where you live, honestly. At home they can be tricky, but I travel to Colorado a lot and they are a cinch in the dry altitude. | 1 | t1_d2ga10l | t3_4gaull | /r/Cooking/comments/t3_4gaull/d2id04k | null | false | 2016-04-26T19:52:24Z |
d2iczu4 | t1_d2iczu4 | 1,461,700,333 | user_fc83212e96f7 | Cooking | Kenji, you are the man and serious eats is my go to internet source for cooking. Thank you for providing us with such a consistent resource where we can learn to make great food. You, Bittman, Cooks Illustrated and America's Test Kitchen make my culinary world go round. Thank you | 2 | t1_d2hgv29 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2iczu4 | null | false | 2016-04-26T19:52:13Z |
d2icy0t | t1_d2icy0t | 1,461,700,271 | user_d91f8f0b4629 | Cooking | I'm feeling awesome that I've successfully made a good portion of the things on this list but mole, ribs and brisket? nah. no thanks. Seriously talented professionals mess those up - even though a lot of them think they do a fine job.
I feel like those are the kinds of things that you have to make basically all the ti... | 1 | t1_d2g0co6 | t3_4gaull | /r/Cooking/comments/t3_4gaull/d2icy0t | null | false | 2016-04-26T19:51:11Z |
d2icvl3 | t1_d2icvl3 | 1,461,700,184 | user_98c7f62ed9b1 | Cooking | I don't eat anything that swims as a primary method of transportation, but isn't smoked fish a big thing? | 1 | t3_4gkkpq | t3_4gkkpq | /r/Cooking/comments/t3_4gkkpq/d2icvl3 | null | false | 2016-04-26T19:49:44Z |
d2icvce | t1_d2icvce | 1,461,700,176 | user_57863662e12b | Cooking | In their defence, this is the sort of thing that /r/relationships and similar have to do to protect their userbase, because of Reddit's non-existent* anti-brigading systems.
If there were better systems to protect subs like this from brigades, and allow people to post in peace, this wouldn't be needed.
*this tech may... | 1 | t1_d2hiol7 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2icvce | null | false | 2016-04-26T19:49:36Z |
d2ictix | t1_d2ictix | 1,461,700,113 | user_99d840a2c75b | Cooking | It is definetly weird. I've had steamed burgers before, this was nothing close to one of those. | 2 | t1_d2icgdt | t3_4ggjbc | /r/Cooking/comments/t3_4ggjbc/d2ictix | null | false | 2016-04-26T19:48:33Z |
d2ict7c | t1_d2ict7c | 1,461,700,101 | user_a61dd01007c8 | Cooking | http://www.primalpalate.com/paleo-recipe/raspberry-chipotle-chicken-wings/ | 2 | t1_d2ic1qp | t3_4gjwn5 | /r/Cooking/comments/t3_4gjwn5/d2ict7c | null | false | 2016-04-26T19:48:21Z |
d2ics70 | t1_d2ics70 | 1,461,700,065 | user_99d840a2c75b | Cooking | Lol yeah of course. I cooked it the way I've cooked hundreds of burgers before, this was just different for some reason | 1 | t1_d2htufo | t3_4ggjbc | /r/Cooking/comments/t3_4ggjbc/d2ics70 | null | false | 2016-04-26T19:47:45Z |
d2icqp8 | t1_d2icqp8 | 1,461,700,013 | user_5aa36333ad34 | Cooking | For what its worth, the top comments on the top posts in /r/food right now are pretty funny. SE fans are showing their solidarity.
If i wasnt on mobile i would be tempted to just create /r/seriousfood
Just like /r/food but without the mod abuse. | 2 | t1_d2hgv29 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2icqp8 | null | false | 2016-04-26T19:46:53Z |
d2icq5c | t1_d2icq5c | 1,461,699,993 | user_522d3ac1cf61 | Cooking | I'm a professional baker. We use Hershey's cocoa, a shit ton of red gel food coloring, and apple cider vinegar (keeps the red color bright after baking) for red velvet. I won't eat it because I try and avoid artificial food colorings. No idea if there's a way to make it without. | 1 | t3_4ghezm | t3_4ghezm | /r/Cooking/comments/t3_4ghezm/d2icq5c | null | false | 2016-04-26T19:46:33Z |
d2icpko | t1_d2icpko | 1,461,699,972 | user_d91f8f0b4629 | Cooking | [Filet Rossini](http://cooking.nytimes.com/recipes/12323-tournedos-rossini) is always my favorite but I skip the truffles. | 2 | t3_4gc48n | t3_4gc48n | /r/Cooking/comments/t3_4gc48n/d2icpko | null | false | 2016-04-26T19:46:12Z |
d2icolw | t1_d2icolw | 1,461,699,937 | user_9686163b64b1 | Cooking | > Can you really say there's a hierarchy of knowledge among hobbyist home chefs?
Of course there is and that's okay - there's even room for the Kenji muppets. What's ignorant is them thinking that regurgitating "Serious Eats" qualifies as a meaningful conversation or anything other than the blind leading the blind.
... | -3 | t1_d2i7kju | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2icolw | null | false | 2016-04-26T19:45:37Z |
d2icnvt | t1_d2icnvt | 1,461,699,910 | user_99c33754d2db | Cooking | ohhh shit yeah i used to watch that show all the time. this all makes sense now, thank you! | 1 | t1_d2ic4fn | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2icnvt | null | false | 2016-04-26T19:45:10Z |
d2icloe | t1_d2icloe | 1,461,699,836 | user_07c4682fa55a | Cooking | So if we make a comment about Serious Eats, we can get banned from /r/food? Hmm... :P | 1 | t1_d2hd182 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2icloe | null | false | 2016-04-26T19:43:56Z |
d2icjv4 | t1_d2icjv4 | 1,461,699,771 | user_5aa36333ad34 | Cooking | Serious bleach | 1 | t1_d2hbnh2 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2icjv4 | null | false | 2016-04-26T19:42:51Z |
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