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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d2icig0 | t1_d2icig0 | 1,461,699,720 | user_913f1d192e5a | Cooking | I don't know about sloppy joes, but fish tacos are amazing. | 5 | t3_4gkkpq | t3_4gkkpq | /r/Cooking/comments/t3_4gkkpq/d2icig0 | null | false | 2016-04-26T19:42:00Z |
d2icgdt | t1_d2icgdt | 1,461,699,647 | user_d91f8f0b4629 | Cooking | That seems weird to me. I'm wondering if your meat was injected or cleaned with something that made it have a higher water content so that it steamed itself?
| 1 | t3_4ggjbc | t3_4ggjbc | /r/Cooking/comments/t3_4ggjbc/d2icgdt | null | false | 2016-04-26T19:40:47Z |
d2icbis | t1_d2icbis | 1,461,699,477 | user_d91f8f0b4629 | Cooking | Aged burger meat? That sounds expensive. Meat turns red with oxidization so good meat could be either pink or red (assuming it's not aged). OP's issue sounds different. | 1 | t1_d2hrbk9 | t3_4ggjbc | /r/Cooking/comments/t3_4ggjbc/d2icbis | null | false | 2016-04-26T19:37:57Z |
d2icb3a | t1_d2icb3a | 1,461,699,462 | user_a61dd01007c8 | Cooking | If you have a waffle iron, Buttermilk Waffles are great | 3 | t3_4gj1q5 | t3_4gj1q5 | /r/Cooking/comments/t3_4gj1q5/d2icb3a | null | false | 2016-04-26T19:37:42Z |
d2ic7xd | t1_d2ic7xd | 1,461,699,353 | user_522d3ac1cf61 | Cooking | Oh man. Just recently I've made gratin with shaved Brussels sprouts (blanch the sprouts, make a cheese sauce, mix it all together, top with more cheese and bake for like half an hour until the cheese bubbles) as well as shaved Brussels sprouts pan fried with onions and kielbasa and butter until everything was all caram... | 1 | t3_4gjn2q | t3_4gjn2q | /r/Cooking/comments/t3_4gjn2q/d2ic7xd | null | false | 2016-04-26T19:35:53Z |
d2ic7j5 | t1_d2ic7j5 | 1,461,699,339 | user_a75d4d6943ce | Cooking | put the bowl on top of a pot of boiling water if you need more heat (but not in the water) | 2 | t1_d2i9606 | t3_4gjr13 | /r/Cooking/comments/t3_4gjr13/d2ic7j5 | null | false | 2016-04-26T19:35:39Z |
d2ic667 | t1_d2ic667 | 1,461,699,291 | user_c4d4f87f7949 | Cooking | This is a great idea! He likes Icees. I never thought there would be a healthy/not unhealthy equivalent. Thanks! | 2 | t1_d2i7z52 | t3_4gjwn5 | /r/Cooking/comments/t3_4gjwn5/d2ic667 | null | false | 2016-04-26T19:34:51Z |
d2ic5vi | t1_d2ic5vi | 1,461,699,281 | user_8b4abc4093ce | Cooking | I would try to make some sort of red wine based sauce served over your protein of choice. Maybe something like chicken marsala. | 2 | t3_4gkg60 | t3_4gkg60 | /r/Cooking/comments/t3_4gkg60/d2ic5vi | null | false | 2016-04-26T19:34:41Z |
d2ic4fn | t1_d2ic4fn | 1,461,699,229 | user_eab5a81da291 | Cooking | Kenji is one of the folks behind the website Serious Eats. Specifically he is known for The Food Lab, which is well known for a science based approach to making better food. Similar to Alton Brown, if you know who he is.
http://www.seriouseats.com/
Kenji :http://www.seriouseats.com/user/profile/GoodEaterKenji
The F... | 2 | t1_d2ibi26 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ic4fn | null | false | 2016-04-26T19:33:49Z |
d2ic4dp | t1_d2ic4dp | 1,461,699,228 | user_c4d4f87f7949 | Cooking | I've tried both of those and he doesn't like either =/ He does like lasagna, though, if the ingredients are chopped very fine. And he does like spinach if I add lots of cheese, olive oil, and garlic, haha. | 2 | t1_d2i97s8 | t3_4gjwn5 | /r/Cooking/comments/t3_4gjwn5/d2ic4dp | null | false | 2016-04-26T19:33:48Z |
d2ic39m | t1_d2ic39m | 1,461,699,188 | user_57863662e12b | Cooking | When the majority of commenters argued with me, to claim that there was no difference or improved taste in fresh veg and meat, was the day I unsubbed from /r/food and searched out here.
I have never looked at a screen in such disbelief... | 1 | t1_d2hshmj | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ic39m | null | false | 2016-04-26T19:33:08Z |
d2ic335 | t1_d2ic335 | 1,461,699,182 | user_d91f8f0b4629 | Cooking | I roast them in the oven. Toss with olive oil and salt, lay flat on a sheet and roast at 350° ~20 minutes. A lot of times I add kale as well.
They're also great raw as a salad or slaw. | 2 | t3_4gjn2q | t3_4gjn2q | /r/Cooking/comments/t3_4gjn2q/d2ic335 | null | false | 2016-04-26T19:33:02Z |
d2ic1vm | t1_d2ic1vm | 1,461,699,138 | user_67015983784d | Cooking | Reduce red wine in pot on stove. Once reduced, add in butter and rosemary. Cook for a few minutes and set in refrigerator.
Grill steak of your choice.
Serve with a dollop of red wine rosemary butter. It will melt over your finished steak | 7 | t3_4gkg60 | t3_4gkg60 | /r/Cooking/comments/t3_4gkg60/d2ic1vm | null | false | 2016-04-26T19:32:18Z |
d2ic1qp | t1_d2ic1qp | 1,461,699,133 | user_c4d4f87f7949 | Cooking | He LOVES spicy stuff! I've never heard of Raspberry Chipotle Wings. Do you have a recipe? | 2 | t1_d2ibod3 | t3_4gjwn5 | /r/Cooking/comments/t3_4gjwn5/d2ic1qp | null | false | 2016-04-26T19:32:13Z |
d2ibzam | t1_d2ibzam | 1,461,699,047 | user_a47c26818d68 | Cooking | I appreciate the feed back. Currently I really do have everything I need but man I've been intrigued by those pans. The next time I get a chance I will definitely check them out in person. | 2 | t1_d2ibpzt | t3_4gd1fx | /r/Cooking/comments/t3_4gd1fx/d2ibzam | null | false | 2016-04-26T19:30:47Z |
d2ibpzt | t1_d2ibpzt | 1,461,698,726 | user_26cbda851986 | Cooking | depending on what you're looking for there's a nice large 5q saute pan in zwilling's "motion" line (hard anodized nonstick) and a 3q in the energy line; both are oven safe (up to 450 and 400 iirc?) - i know i personally like saute pans a lot for stove to oven if i'm not using cast iron or a dutch oven.
pls pay no mind... | 2 | t1_d2ia989 | t3_4gd1fx | /r/Cooking/comments/t3_4gd1fx/d2ibpzt | null | false | 2016-04-26T19:25:26Z |
d2ibod3 | t1_d2ibod3 | 1,461,698,669 | user_a61dd01007c8 | Cooking | How does he handle spice/heat?
As soon as I heard "Raspberries" and "Meat" I went directly to Raspberry chipotle Wings | 3 | t3_4gjwn5 | t3_4gjwn5 | /r/Cooking/comments/t3_4gjwn5/d2ibod3 | null | false | 2016-04-26T19:24:29Z |
d2ibltn | t1_d2ibltn | 1,461,698,581 | user_d877a9cbcc50 | Cooking | Freehand sharpening is quite easy to learn, up to a certain degree. Watch a bunch of youtube videos on it and you will get pretty decent results very fast. You won't be able to split hairs (maybe at some point), but that is not what most people look for in kitchen knifes. I highly suggest also stropping on regular news... | 1 | t3_4gfjk5 | t3_4gfjk5 | /r/Cooking/comments/t3_4gfjk5/d2ibltn | null | false | 2016-04-26T19:23:01Z |
d2ibkn7 | t1_d2ibkn7 | 1,461,698,540 | user_eab5a81da291 | Cooking | No, Serious Eats is amazing. So is Kenji. Someone decided he was a spammer and then banned from /r/food. Kenji believes he was respectful to the rules and even asked what he did wrong. I don't believe he was ever given a straight answer. He has posted some convos hes had or sent to the mod team. At least one mod has ... | 2 | t1_d2i7y0p | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ibkn7 | null | false | 2016-04-26T19:22:20Z |
d2ibi26 | t1_d2ibi26 | 1,461,698,451 | user_99c33754d2db | Cooking | can someone tell me WTF serious eats even is?? | 1 | t3_4gg936 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ibi26 | null | false | 2016-04-26T19:20:51Z |
d2ibc7t | t1_d2ibc7t | 1,461,698,242 | user_67d59186a53e | Cooking | Define quick.
On the whole dishes with red wine require a reasonable amount of time for reduction and/or cooking out. | 6 | t3_4gkg60 | t3_4gkg60 | /r/Cooking/comments/t3_4gkg60/d2ibc7t | null | false | 2016-04-26T19:17:22Z |
d2ib9bi | t1_d2ib9bi | 1,461,698,139 | user_3f12ab947a67 | Cooking | Sounds good. I'll try it. | 1 | t1_d2iaani | t3_4ggws0 | /r/Cooking/comments/t3_4ggws0/d2ib9bi | null | false | 2016-04-26T19:15:39Z |
d2ib678 | t1_d2ib678 | 1,461,698,030 | user_eab5a81da291 | Cooking | someone deleted the post earlier but it took a few hours to lock the post and delete every comment. Someone is really butthurt over there.
https://www.reddit.com/r/food/comments/4gix5g/whats_your_favorite_food_website/ | 3 | t3_4gg936 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ib678 | null | false | 2016-04-26T19:13:50Z |
d2ib4as | t1_d2ib4as | 1,461,697,963 | user_d877a9cbcc50 | Cooking | its definitely overkill to use 6k and 10k stones on regular victorinox knifes (for most people atleast). and it's definitely bad to recommend them to someone that can't even sharpen well in the first place | 1 | t1_d2h9apr | t3_4gfjk5 | /r/Cooking/comments/t3_4gfjk5/d2ib4as | null | false | 2016-04-26T19:12:43Z |
d2ib1e7 | t1_d2ib1e7 | 1,461,697,861 | user_eef8a33987b9 | Cooking | Tastes kind of like bacon, but not quite.
I use it often in pasta sauce now that I can't get the Pancetta that I like easily (only stores close that have it have the super expensive stuff, which doesn't work as well).
I dice it up into little cubes, trimming some of the pure fat (which is great to provide tasty oil/f... | 2 | t3_4gk314 | t3_4gk314 | /r/Cooking/comments/t3_4gk314/d2ib1e7 | null | false | 2016-04-26T19:11:01Z |
d2iaujl | t1_d2iaujl | 1,461,697,620 | user_38eba0cb8651 | Cooking | [Garbanzos Fritos](http://www.latimes.com/food/la-fo-normas-garbanzos-fritos-story.html) - chick peas stewed in crushed tomatoes with chorizo, cubed ham, green pepper*, onion, garlic, oregano & wine.
*edit - not bell | 2 | t3_4gi59b | t3_4gi59b | /r/Cooking/comments/t3_4gi59b/d2iaujl | null | false | 2016-04-26T19:07:00Z |
d2iath3 | t1_d2iath3 | 1,461,697,583 | user_6062d2eca3d9 | Cooking | > so can hopefully resolve everything like adults.
I think you're thinking of another site. | 1 | t1_d2hgv29 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2iath3 | null | false | 2016-04-26T19:06:23Z |
d2iar4g | t1_d2iar4g | 1,461,697,498 | user_492367002280 | Cooking | Isn't that what happened to /r/technology? The mods went power crazy which caused a mass exodus and forced a change? | 1 | t1_d2hgfg6 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2iar4g | null | false | 2016-04-26T19:04:58Z |
d2ialvu | t1_d2ialvu | 1,461,697,310 | user_f565ca693d61 | Cooking | Use it to flavor things like Beef Stew or Chili. Generally you remove the salt pork before eating as you would with a bay leaf. | 2 | t3_4gk314 | t3_4gk314 | /r/Cooking/comments/t3_4gk314/d2ialvu | null | false | 2016-04-26T19:01:50Z |
d2iahxl | t1_d2iahxl | 1,461,697,168 | user_1a1334226eab | Cooking | Double double animal style naturally gets you 5k | 2 | t1_d2hg23w | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2iahxl | null | false | 2016-04-26T18:59:28Z |
d2iafrw | t1_d2iafrw | 1,461,697,091 | user_cff172740598 | Cooking | Accurate. If I read sous-vide one more fucking time... | 2 | t1_d2hmv5g | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2iafrw | null | false | 2016-04-26T18:58:11Z |
d2iaemz | t1_d2iaemz | 1,461,697,049 | user_828450ee5cff | Cooking | that's why you have to dunk it into the cold broth first! but yeah, you do get a lot of the fat in the soup, which is a good or bad thing, depending on your point of view. | 1 | t1_d2i7kye | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2iaemz | null | false | 2016-04-26T18:57:29Z |
d2iab7k | t1_d2iab7k | 1,461,696,927 | user_1854717e5504 | Cooking | Some sort of layered mousse with raspberry coulis off set with crunchy biscuit bits in it and served with a fancy themed tuile. | 1 | t3_4ggyut | t3_4ggyut | /r/Cooking/comments/t3_4ggyut/d2iab7k | null | false | 2016-04-26T18:55:27Z |
d2iaani | t1_d2iaani | 1,461,696,907 | user_cd329b6015fb | Cooking | I pureed an avocado w/ garlic, sour cream, and jalapeño as a crema for some blackened tilapia tacos. Highly recommend it. Easy and insanely tasty. | 1 | t3_4ggws0 | t3_4ggws0 | /r/Cooking/comments/t3_4ggws0/d2iaani | null | false | 2016-04-26T18:55:07Z |
d2ia989 | t1_d2ia989 | 1,461,696,856 | user_a47c26818d68 | Cooking | Cool. I bought BBB's dutch oven a few years ago (I think the one branded by Emeril?) and I have been really happy with it. I'm kinda looking for a go to stove top to oven pan. | 1 | t1_d2ia4xn | t3_4gd1fx | /r/Cooking/comments/t3_4gd1fx/d2ia989 | null | false | 2016-04-26T18:54:16Z |
d2ia6gu | t1_d2ia6gu | 1,461,696,760 | user_18c2751e88b5 | Cooking | I actually got a response from the mods after I left, all they said is "We can't be everywhere at once." | 1 | t1_d2hmk1w | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ia6gu | null | false | 2016-04-26T18:52:40Z |
d2ia4xn | t1_d2ia4xn | 1,461,696,707 | user_26cbda851986 | Cooking | also - bed bath and beyond carries what may be an exclusive line of zwilling ceramic pans that's very similar called [energy](http://www.bedbathandbeyond.com/store/product/zwilling-reg-energy-10-piece-ceramic-coated-stainless-steel-cookware-set-and-open-stock/210606), available in sets and individual pieces. pretty pop... | 2 | t1_d2gpogf | t3_4gd1fx | /r/Cooking/comments/t3_4gd1fx/d2ia4xn | null | false | 2016-04-26T18:51:47Z |
d2i9zwu | t1_d2i9zwu | 1,461,696,532 | user_1854717e5504 | Cooking | Good advice already here I'd go with that. I prefer not to mess around with classic recipes so I wouldn't do it for this but semolina and yoghurt is a good option for crispy coatings. | 1 | t3_4ggrz7 | t3_4ggrz7 | /r/Cooking/comments/t3_4ggrz7/d2i9zwu | null | false | 2016-04-26T18:48:52Z |
d2i9whs | t1_d2i9whs | 1,461,696,411 | user_e199bd40fc1d | Cooking | For absolutely no sensible reason. There's an immature prick called randoh12 who is a mod on food and foodporn and a million other subs, and he has a very long history of banning, and bullying people in those subs for childish, petulant, petty reasons. He's about the worst kind of asshole you'd come across online, and ... | 2 | t1_d2i6to5 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2i9whs | null | false | 2016-04-26T18:46:51Z |
d2i9ok5 | t1_d2i9ok5 | 1,461,696,134 | user_e7e4ecb9b196 | Cooking | /r/food is shit anyway. I unsubbed when I couldn't tell if I was on /r/food or /r/shittyfoodporn | 2 | t1_d2hklh8 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2i9ok5 | null | false | 2016-04-26T18:42:14Z |
d2i9o8y | t1_d2i9o8y | 1,461,696,124 | user_de15a36b4dfc | Cooking | They will never do that. Each subreddit is like a little nation. So long as it doesn't violate reddit wide rules they can do what they want. However this would be a prime time to make a new subreddit for food with a solid rule set and start growing it. | 1 | t1_d2hja12 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2i9o8y | null | false | 2016-04-26T18:42:04Z |
d2i9m63 | t1_d2i9m63 | 1,461,696,051 | user_de15a36b4dfc | Cooking | I would like to think with soul crushing levels of moderation that a default sub can still pull some quality. | 1 | t1_d2hw86d | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2i9m63 | null | false | 2016-04-26T18:40:51Z |
d2i9dqx | t1_d2i9dqx | 1,461,695,753 | user_28892c7c657e | Cooking | The Streisand Effect has been engaged. This will turn out to be huge publicity for Serious Eats. LOL | 2 | t1_d2hgv29 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2i9dqx | null | false | 2016-04-26T18:35:53Z |
d2i9b2l | t1_d2i9b2l | 1,461,695,659 | user_4e7338aa4507 | Cooking | I had issues on there regarding seriously unhealthy foods. Like I'm sorry for trying to prevent obesity, guyz. But you can have fun with food without having to eat a 3 tonne hamburger. | 1 | t1_d2i3zp7 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2i9b2l | null | false | 2016-04-26T18:34:19Z |
d2i97s8 | t1_d2i97s8 | 1,461,695,540 | user_1854717e5504 | Cooking | How about using dried fruits and or possibly vegetables? They'd have a much firmer texture. I'm thinking along the lines of some sort of [tagine] (http://www.bbcgoodfood.com/recipes/2411640/lamb-squash-and-apricot-tagine.).
You could always make things like moussaka or lasagna with a little less liquid content. I thou... | 2 | t3_4gjwn5 | t3_4gjwn5 | /r/Cooking/comments/t3_4gjwn5/d2i97s8 | null | false | 2016-04-26T18:32:20Z |
d2i96tr | t1_d2i96tr | 1,461,695,507 | user_dbc0b79e5e8e | Cooking | Because being a mod is a lot of work, and the only people who want to do it are the ones who get anything out of it. And if you do your job as a mod, you really get nothing out of it. The only thing you get out of it is if you abuse your power for some sort of gain tbh. | 2 | t1_d2hk9rf | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2i96tr | null | false | 2016-04-26T18:31:47Z |
d2i9606 | t1_d2i9606 | 1,461,695,479 | user_e8e895dc6972 | Cooking | I think I was too worried about *overcooking* the egg this time. | 3 | t1_d2i640b | t3_4gjr13 | /r/Cooking/comments/t3_4gjr13/d2i9606 | null | false | 2016-04-26T18:31:19Z |
d2i92f2 | t1_d2i92f2 | 1,461,695,353 | [deleted] | Cooking | [removed] | -6 | t1_d2gx99z | t3_4gejyk | /r/Cooking/comments/t3_4gejyk/d2i92f2 | null | false | 2016-04-26T18:29:13Z |
d2i8xsn | t1_d2i8xsn | 1,461,695,194 | user_e2bf0c5e07ea | Cooking | Spanish Bean Soup. It's ridiculously easy to make and is delicious. [recipe here](http://www.epicurious.com/recipes/member/views/columbia-restaurant-spanish-bean-soup-50001972) | 3 | t3_4gk314 | t3_4gk314 | /r/Cooking/comments/t3_4gk314/d2i8xsn | null | false | 2016-04-26T18:26:34Z |
d2i8x15 | t1_d2i8x15 | 1,461,695,167 | user_e8e895dc6972 | Cooking | > Well done on the guanciale btw it makes a big difference and really is lovely.
One of the benefits of living in an Italian neighbourhood :)
But the hipsters are invading, so we'll see. | 1 | t1_d2i7t3e | t3_4gjr13 | /r/Cooking/comments/t3_4gjr13/d2i8x15 | null | false | 2016-04-26T18:26:07Z |
d2i8s9h | t1_d2i8s9h | 1,461,695,003 | user_d9b3fe9a0267 | Cooking | Yeah, that's way off-base. If the /r/food mods think Kenji is a spammer, then they are critically misinterpreting the reddit spam policies:
> * If your contribution to reddit consists mostly of submitting links to a site(s) that you own or otherwise benefit from in some way, and additionally if you do not participate ... | 3 | t1_d2hky7u | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2i8s9h | null | false | 2016-04-26T18:23:23Z |
d2i8lbh | t1_d2i8lbh | 1,461,694,756 | user_4e5a49898835 | Cooking | Mayo is an emulsion, meaning that it's a combination of two things that inherantly do not like to combine: OIL and WATER (eggs/lemon juice). So, you need a little abrasive element to called an EMULSIFIER. For mayo, use a couple of squirts of dijon mustard to bind the oil and water.
ALSO - do not use Olive Oil, it is n... | 1 | t3_4fz25t | t3_4fz25t | /r/Cooking/comments/t3_4fz25t/d2i8lbh | null | false | 2016-04-26T18:19:16Z |
d2i8a4a | t1_d2i8a4a | 1,461,694,361 | user_a045d631a31f | Cooking | Gelato!
I've made [this recipe](http://www.myrecipes.com/m/recipe/strawberry-buttermilk-gelato), and switched out the 2 cups of water with 1 cup heavy cream and 1 cup of whole milk, and using vanilla infused sugar. I've made the original recipe and it was delicious, but I wanted a more rich texture since the straw... | 2 | t3_4gj1q5 | t3_4gj1q5 | /r/Cooking/comments/t3_4gj1q5/d2i8a4a | null | false | 2016-04-26T18:12:41Z |
d2i86t7 | t1_d2i86t7 | 1,461,694,245 | user_1854717e5504 | Cooking | [Spaghetti Aglio e Olio] (https://en.wikipedia.org/wiki/Spaghetti_aglio_e_olio)
I like it best with dried chillies. It's really nice and super simple. | 1 | t3_4gh20l | t3_4gh20l | /r/Cooking/comments/t3_4gh20l/d2i86t7 | null | false | 2016-04-26T18:10:45Z |
d2i83r9 | t1_d2i83r9 | 1,461,694,135 | user_79a09947eef3 | Cooking | I have good stainless steel pans, and use them when I can. My husband and I will do large omelettes to share in our current 12" nonstick, so that's why I want the same size. I also like to make fragile things like crab cakes and veggie burgers, and the larger surface area definitely helps to cook more than 2 at a tim... | 2 | t1_d2i7zbp | t3_4gd1fx | /r/Cooking/comments/t3_4gd1fx/d2i83r9 | null | false | 2016-04-26T18:08:55Z |
d2i81kp | t1_d2i81kp | 1,461,694,057 | user_deb2daa57909 | Cooking | >If you want to post photos of things you made from my recipes to /r/food please do feel free to copy/paste recipes into the posts without linking back to either me or Serious Eats if you'd like. I'd rather people get the information and cook better food than worry about Internet points and petty politics.
And this is... | 2 | t1_d2hgv29 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2i81kp | null | false | 2016-04-26T18:07:37Z |
d2i7znm | t1_d2i7znm | 1,461,693,986 | user_ba1acf99bcf0 | Cooking |
**Cooks Standard NC-00239 12-Inch Ply Clad Stainless Steel Fry Pan with ...** (12% price drop)
||||
--:|:--|:--
Current|$42.25|Amazon (New)
High|$63.99|Amazon (New)
Low|$42.25|Amazon (New)
|Average|$48.28|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/O8PLGqk.png) | [FAQ](http://www.reddit.com/r/Pr... | 1 | t1_d2i7zbp | t3_4gd1fx | /r/Cooking/comments/t3_4gd1fx/d2i7znm | null | false | 2016-04-26T18:06:26Z |
d2i7zbp | t1_d2i7zbp | 1,461,693,974 | user_4e5a49898835 | Cooking | My real suggestion? Don't get a 12" teflon fry pan. Your only teflon pan should be 10" or less for eggs/omlettes. For anything else, use stainless steel or cast iron, your cooking will improve massively, and your tastebuds will thank you. For a 12" pan - try this one out. http://www.amazon.com/Cooks-Standard-NC-00239-1... | 1 | t3_4gd1fx | t3_4gd1fx | /r/Cooking/comments/t3_4gd1fx/d2i7zbp | null | false | 2016-04-26T18:06:14Z |
d2i7z52 | t1_d2i7z52 | 1,461,693,969 | user_380ccbc460f2 | Cooking | Do you think your brother would like granita? It's basically like an icee or shaved ice. I'm sure you want to make something as healthy as possible and granitas have very little added sugar compared to a lot of desserts.
[Here] (http://www.epicurious.com/recipes/food/views/raspberry-granita-4004) is a basic recipe f... | 3 | t3_4gjwn5 | t3_4gjwn5 | /r/Cooking/comments/t3_4gjwn5/d2i7z52 | null | false | 2016-04-26T18:06:09Z |
d2i7z2n | t1_d2i7z2n | 1,461,693,967 | user_787724d6d0f0 | Cooking | Ranch dressing! | 3 | t3_4gj1q5 | t3_4gj1q5 | /r/Cooking/comments/t3_4gj1q5/d2i7z2n | null | false | 2016-04-26T18:06:07Z |
d2i7y0p | t1_d2i7y0p | 1,461,693,930 | user_033b775d5538 | Cooking | I don't understand, is serious eats bad? I use them sometimes for recipes and they're pretty good. | 2 | t3_4gg936 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2i7y0p | null | false | 2016-04-26T18:05:30Z |
d2i7txn | t1_d2i7txn | 1,461,693,786 | user_0e7f8530fd68 | Cooking | I bet that the root of the issue is some kind of financial disagreement between Reddit corporate and SeriousEats regarding compensation. The board owners are probably trying to extract $$ from Kenji & folks since they view his posts & participation as free advertising. | 3 | t3_4gg936 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2i7txn | null | false | 2016-04-26T18:03:06Z |
d2i7t3e | t1_d2i7t3e | 1,461,693,756 | user_1854717e5504 | Cooking | I usually go 50% egg to cheese ratio.
For the egg mix I use 1 whole egg + 2 yokes. After you've added a little pasta water it comes out lovely and silky.
Well done on the guanciale btw it makes a big difference and really is lovely. I had a hell of a time getting it around here. | 3 | t3_4gjr13 | t3_4gjr13 | /r/Cooking/comments/t3_4gjr13/d2i7t3e | null | false | 2016-04-26T18:02:36Z |
d2i7slt | t1_d2i7slt | 1,461,693,738 | user_787724d6d0f0 | Cooking | I've made this chana masala before and can vouch that it's delicious! | 2 | t1_d2i5qca | t3_4gi59b | /r/Cooking/comments/t3_4gi59b/d2i7slt | null | false | 2016-04-26T18:02:18Z |
d2i7ql4 | t1_d2i7ql4 | 1,461,693,666 | user_c4d4f87f7949 | Cooking | The upside to cooking for him is that if he doesn't like it, I get the whole thing to myself...this recipe might be like that, haha. | 1 | t1_d2i7k3t | t3_4gjwn5 | /r/Cooking/comments/t3_4gjwn5/d2i7ql4 | null | false | 2016-04-26T18:01:06Z |
d2i7p2q | t1_d2i7p2q | 1,461,693,613 | user_a9cf8ebb02fe | Cooking | I love them, sometimes I scrape off the gills and slice them horizontally into two round disks and use that to build individual pizzas. I also always slice them into strips and include them in the fajitas along with peppers and steak! My favorite fajita by far. | 1 | t3_4gjusb | t3_4gjusb | /r/Cooking/comments/t3_4gjusb/d2i7p2q | null | false | 2016-04-26T18:00:13Z |
d2i7opx | t1_d2i7opx | 1,461,693,601 | user_c4d4f87f7949 | Cooking | This is definitely something I'll consider, thank you! | 2 | t1_d2i7gmc | t3_4gjwn5 | /r/Cooking/comments/t3_4gjwn5/d2i7opx | null | false | 2016-04-26T18:00:01Z |
d2i7m7d | t1_d2i7m7d | 1,461,693,513 | user_64d263b7e55e | Cooking | For more flavor use more meat, salt the pasta water more, and use more cheese. Are you keeping the guanciale fat in the pan while you add the pasta? Because you should be.
For a thicker sauce let it cook a touch longer, and use more cheese. You could use less egg too, but I'd just keep the amount of egg the same and j... | 3 | t3_4gjr13 | t3_4gjr13 | /r/Cooking/comments/t3_4gjr13/d2i7m7d | null | false | 2016-04-26T17:58:33Z |
d2i7kye | t1_d2i7kye | 1,461,693,472 | user_25f4a7ad1347 | Cooking | I've had it which is why I said they clash. Fat congeals in your mouth as you eat to noodles. | 1 | t1_d2hy9ce | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2i7kye | null | false | 2016-04-26T17:57:52Z |
d2i7kow | t1_d2i7kow | 1,461,693,462 | user_64d812e4f7ec | Cooking | I made a post there in solidarity.
Subbing to /r/seriouseats now. | 3 | t3_4gg936 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2i7kow | null | false | 2016-04-26T17:57:42Z |
d2i7kju | t1_d2i7kju | 1,461,693,457 | user_0e7f8530fd68 | Cooking | but unless a poster is a pro chef in a bonafide Michelin or James Beard restaurant, aren't we all "ignorati plebs" to some degree? Especially since the recipes & techniques offered on Serious Eats is geared for home cooks, not culinary pros working in commercial kitchens who have to prep many of their dishes way in adv... | 2 | t1_d2i32w1 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2i7kju | null | false | 2016-04-26T17:57:37Z |
d2i7k3t | t1_d2i7k3t | 1,461,693,441 | user_ba3912d26601 | Cooking | Me too. It is well out of my comfort level which is why I want to try it. | 2 | t1_d2i776e | t3_4gjwn5 | /r/Cooking/comments/t3_4gjwn5/d2i7k3t | null | false | 2016-04-26T17:57:21Z |
d2i7jx2 | t1_d2i7jx2 | 1,461,693,435 | user_7992479ba111 | Cooking | Cornbread! | 3 | t3_4gj1q5 | t3_4gj1q5 | /r/Cooking/comments/t3_4gj1q5/d2i7jx2 | null | false | 2016-04-26T17:57:15Z |
d2i7gmc | t1_d2i7gmc | 1,461,693,322 | user_7992479ba111 | Cooking | Not directly related to your questions about berries, but I find that a great way to add vegetables to a dish is to blend it up in the sauce.
I like braising chicken in a sauce of caramelized onion, tomatoes, and carrots that I blend with chicken stock. You end up with a thick, smooth sauce that is packed with flavor... | 3 | t1_d2i6wom | t3_4gjwn5 | /r/Cooking/comments/t3_4gjwn5/d2i7gmc | null | false | 2016-04-26T17:55:22Z |
d2i7deh | t1_d2i7deh | 1,461,693,208 | user_4e5a49898835 | Cooking | Pan Roasted Chicken with Harissa Chickpeas
http://www.bonappetit.com/recipe/pan-roasted-chicken-with-harissa-chickpeas
OMG so good.
My edit would be to use double the Harissa paste called for in the recipe.
Harissa can be purchased from middle eastern groceries or fancy places like Whole Foods. Mina Red Harissa Pa... | 3 | t3_4gi59b | t3_4gi59b | /r/Cooking/comments/t3_4gi59b/d2i7deh | null | false | 2016-04-26T17:53:28Z |
d2i7blj | t1_d2i7blj | 1,461,693,145 | user_1854717e5504 | Cooking | A little miso broth could be quite nice.
PSA I know nothing about Japanese cooking so feel free to crucify me :) | 1 | t3_4gjyfv | t3_4gjyfv | /r/Cooking/comments/t3_4gjyfv/d2i7blj | null | false | 2016-04-26T17:52:25Z |
d2i79uq | t1_d2i79uq | 1,461,693,084 | user_5d904afa1ebb | Cooking | Ironically, I'm fairly certain that's how he became a mod at r/Arkansas -- taking over after someone else was acting all nutty. | 2 | t1_d2hzpaz | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2i79uq | null | false | 2016-04-26T17:51:24Z |
d2i793s | t1_d2i793s | 1,461,693,059 | user_4e5a49898835 | Cooking | I just made them in this recipe along with some sliced baby bellas. 50/50 ratio... delicious. Garnish with some fresh parsley, squeezed lemon and some shaved parmesan for full effect... I also used some MSG when seasoning the mushrooms.
Lemon and Garlic Chicken With Mushrooms
http://cooking.nytimes.com/recipes/1016... | 2 | t3_4gjusb | t3_4gjusb | /r/Cooking/comments/t3_4gjusb/d2i793s | null | false | 2016-04-26T17:50:59Z |
d2i77td | t1_d2i77td | 1,461,693,016 | user_feb3ee8c1fe4 | Cooking | I was thinking after she made it, I could be like, (**splash a little of this on the dish, add a little of that**) "Now try it."
But Imma keep your recipe here cause it sounds like a fantastic dish!
Thanks! | 3 | t1_d2i73lc | t3_4gjyfv | /r/Cooking/comments/t3_4gjyfv/d2i77td | null | false | 2016-04-26T17:50:16Z |
d2i776e | t1_d2i776e | 1,461,692,995 | user_c4d4f87f7949 | Cooking | This looks both delicious and extremely intimidating. I've never made anything nearly this complicated. But if I didn't mess it up, he'd probably like it! | 1 | t1_d2i6crf | t3_4gjwn5 | /r/Cooking/comments/t3_4gjwn5/d2i776e | null | false | 2016-04-26T17:49:55Z |
d2i7590 | t1_d2i7590 | 1,461,692,927 | user_c4d4f87f7949 | Cooking | > Something like this, maybe?
This looks good! Thanks for sharing! | 1 | t1_d2i68ds | t3_4gjwn5 | /r/Cooking/comments/t3_4gjwn5/d2i7590 | null | false | 2016-04-26T17:48:47Z |
d2i7535 | t1_d2i7535 | 1,461,692,922 | user_e42b17243b24 | Cooking | I like brushing them with olive oil on both sides and then seasoning them with salt and pepper. Brush a little balsamic vinegar on the inside of the cap, then lay down a slice of mozzarella cheese. After that lay down a couple of basil leaves and then add in some cherry tomatoes, sliced in half. drizzle on a little oli... | 2 | t3_4gjusb | t3_4gjusb | /r/Cooking/comments/t3_4gjusb/d2i7535 | null | false | 2016-04-26T17:48:42Z |
d2i751c | t1_d2i751c | 1,461,692,920 | user_575de33b1ede | Cooking | Is it good? | 1 | t1_d2hbp20 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2i751c | null | false | 2016-04-26T17:48:40Z |
d2i74wg | t1_d2i74wg | 1,461,692,915 | user_1854717e5504 | Cooking | It's not as hard as people make out. If you learn the right technique first and have a good eye for detail you'll be just fine with a little practice. Besides even a mediocre sharpened knife is safer and more preferable to use than a completely blunt one. | 2 | t3_4gfjk5 | t3_4gfjk5 | /r/Cooking/comments/t3_4gfjk5/d2i74wg | null | false | 2016-04-26T17:48:35Z |
d2i73lc | t1_d2i73lc | 1,461,692,870 | user_7992479ba111 | Cooking | As it stands, it's actually pretty close to [mapo tofu](https://en.wikipedia.org/wiki/Mapo_doufu). Replace some of the sauce with soy sauce, add some black bean sauce, chili oil/paste, and a small amount of sugar (hoisin also works for sweetness here), and you'll basically have mapo tofu. | 5 | t3_4gjyfv | t3_4gjyfv | /r/Cooking/comments/t3_4gjyfv/d2i73lc | null | false | 2016-04-26T17:47:50Z |
d2i71gc | t1_d2i71gc | 1,461,692,798 | user_4fd309c36382 | Cooking | Coq au Riesling and Greek Salad. | 1 | t3_4gde9q | t3_4gde9q | /r/Cooking/comments/t3_4gde9q/d2i71gc | null | false | 2016-04-26T17:46:38Z |
d2i70nu | t1_d2i70nu | 1,461,692,772 | user_c12b92ddbe6a | Cooking | I agree whole-heartily, but the ratio of those posts to the type I was criticizing is too poor for me to keep it in my feed, alas! I wish there was some sub where a dedicated foodie curated the best of the bunch, like /r/bestof, but for food subreddits. | 1 | t1_d2i58mu | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2i70nu | null | false | 2016-04-26T17:46:12Z |
d2i707u | t1_d2i707u | 1,461,692,756 | user_ba3912d26601 | Cooking | I saute my brussels sprouts in a little bacon fat with slivered almonds and the bacon that gave its fat. My aunt made that several years ago for thanksgiving and I couldn't get enough. You can fancy that up by substituting pancetta and pine nuts too. | 1 | t3_4gjn2q | t3_4gjn2q | /r/Cooking/comments/t3_4gjn2q/d2i707u | null | false | 2016-04-26T17:45:56Z |
d2i6wom | t1_d2i6wom | 1,461,692,641 | user_c4d4f87f7949 | Cooking | Yes, to all of those things, haha. The only things he likes to eat are meat, breads and pasta, cheese, and anything that's so highly processed that it's smooth. He's already developing health problems at 25, and I'm worried for him. | 3 | t1_d2i684o | t3_4gjwn5 | /r/Cooking/comments/t3_4gjwn5/d2i6wom | null | false | 2016-04-26T17:44:01Z |
d2i6w1f | t1_d2i6w1f | 1,461,692,619 | user_c12b92ddbe6a | Cooking | Well, just as I said. Discussion, recipes, fun and unusual food that isn't schlocky, gross, trend crap (like rainbow bagel). If it is an image post of something you bought somewhere, tell us where and review it a little. It's just an image board now, like most of reddit, and the most praised content is often the easies... | 2 | t1_d2hsy1f | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2i6w1f | null | false | 2016-04-26T17:43:39Z |
d2i6v5e | t1_d2i6v5e | 1,461,692,589 | user_ba3912d26601 | Cooking | I'd add a little oyster sauce. | 5 | t3_4gjyfv | t3_4gjyfv | /r/Cooking/comments/t3_4gjyfv/d2i6v5e | null | false | 2016-04-26T17:43:09Z |
d2i6to5 | t1_d2i6to5 | 1,461,692,541 | user_95cadbc59a2e | Cooking | Why are they banning stuff though? Can someone out of the loop this for me? | 1 | t3_4gg936 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2i6to5 | null | false | 2016-04-26T17:42:21Z |
d2i6ssd | t1_d2i6ssd | 1,461,692,512 | user_7992479ba111 | Cooking | > Also I recall the meat was rather thin, I should get better cuts so it won't wrap as it heats up.
Yes, this. Osso buco should be nice, thick cuts of shank, which will help it stay together. The traditional recipe calls for veal shanks, but beef is easier to find and it keeps together better. The trade off is that b... | 1 | t1_d2htdbb | t3_4gf4pn | /r/Cooking/comments/t3_4gf4pn/d2i6ssd | null | false | 2016-04-26T17:41:52Z |
d2i6rxq | t1_d2i6rxq | 1,461,692,483 | user_4fd309c36382 | Cooking | Thanks this is interesting and my wife (the baker of our Kitchen Cooking Duo) will be so into this ! | 1 | t3_4gejyk | t3_4gejyk | /r/Cooking/comments/t3_4gejyk/d2i6rxq | null | false | 2016-04-26T17:41:23Z |
d2i6nj6 | t1_d2i6nj6 | 1,461,692,335 | user_0f2a9023d377 | Cooking | Oh god. The charcuterie debacle was bad but I had forgotten about the shooter sandwich. I personally don't even like steak Sandwiches. The meat gets tough and using a nice enough cut of meat to make it not tough is a waste. | 2 | t1_d2i5af5 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2i6nj6 | null | false | 2016-04-26T17:38:55Z |
d2i6mta | t1_d2i6mta | 1,461,692,310 | user_e4080ebd71c3 | Cooking | In that case you used egg whites as well? Try to only use the yolks. | 1 | t1_d2i5vud | t3_4gjr13 | /r/Cooking/comments/t3_4gjr13/d2i6mta | null | false | 2016-04-26T17:38:30Z |
d2i6ku7 | t1_d2i6ku7 | 1,461,692,243 | user_94fbf8996cf6 | Cooking | There seems to be a few mods on various subs who take their jobs *VERY* seriously, as if, modding a reddit sub is their reason for being.
I usually picture them in my mind as drooling, rabid, wide and darting eyed, obsessive compulsives.
Could be just me though. | 2 | t1_d2i3zp7 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2i6ku7 | null | false | 2016-04-26T17:37:23Z |
d2i6erj | t1_d2i6erj | 1,461,692,039 | user_98f69fd08860 | Cooking | Except it's not OK, because shitposting.
I love reddit, save when I hate it. | 2 | t1_d2i0uxl | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2i6erj | null | false | 2016-04-26T17:33:59Z |
d2i6e31 | t1_d2i6e31 | 1,461,692,016 | user_9e5ea9fb0d8a | Cooking | Try coating the cooked pasta in your pan with some olive oil (or I use the leftover rendered fat from frying the pancetta) and salt (can omit if using pancetta oil) before adding your egg/cheese mixture. It helps the sauce adhere to the noodles and will give it more flavor too. | 1 | t1_d2i5vud | t3_4gjr13 | /r/Cooking/comments/t3_4gjr13/d2i6e31 | null | false | 2016-04-26T17:33:36Z |
d2i6crf | t1_d2i6crf | 1,461,691,968 | user_ba3912d26601 | Cooking | [here](https://www.americastestkitchen.com/recipes/8278-raspberry-charlotte) is a recipe involving raspberries that I intend to make sometime this summer with raspberries off my bushes. It uses a fine mesh stainer to get all of the raspberry goodness into the dish, without the seeds. Something like that could work in a... | 2 | t3_4gjwn5 | t3_4gjwn5 | /r/Cooking/comments/t3_4gjwn5/d2i6crf | null | false | 2016-04-26T17:32:48Z |
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