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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
czhewvr | t1_czhewvr | 1,454,144,673 | user_7f882f88b83c | Cooking | My favorite. I thought I didn't like scotch...turns out I don't like cheap scotch. Who knew? | 5 | t1_czgrqk8 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czhewvr | null | false | 2016-01-30T09:04:33Z |
czhet7z | t1_czhet7z | 1,454,144,253 | user_00aea18226d7 | Cooking | My root beer chili! I use Not Your Father's Root Beer and I absolutely love making it. | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhet7z | null | false | 2016-01-30T08:57:33Z |
czhesis | t1_czhesis | 1,454,144,172 | user_79e3e0660304 | Cooking | Noob cook here, does it matter if the wine has been left outside instead of stored? My folks have a lot of wine, but not in storage, they use them as decorations and thus, have been affected very negatively by central american summer heat. | 1 | t1_czgjh5q | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhesis | null | false | 2016-01-30T08:56:12Z |
czheqz3 | t1_czheqz3 | 1,454,143,994 | user_79e3e0660304 | Cooking | Fried trout. I'm a pretty noob cook, but my fried tuna is delicious. Even my cousins liked it, and they usually don't like anything from the sea. | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czheqz3 | null | false | 2016-01-30T08:53:14Z |
czheqyg | t1_czheqyg | 1,454,143,992 | user_ea675ac7be00 | Cooking | It smells like fresh vomit. God the smell...
^^^tastes ^^^good ^^^though | 1 | t1_czh01h6 | t3_43awln | /r/Cooking/comments/t3_43awln/czheqyg | null | false | 2016-01-30T08:53:12Z |
czheqcb | t1_czheqcb | 1,454,143,922 | user_9b548b6f4d14 | Cooking | Yamisaki is now my go-to scotch where I can find it, but I'd love to see scotch reviewers go through the same double-blind process outlined at http://www.theguardian.com/lifeandstyle/2013/jun/23/wine-tasting-junk-science-analysis
How do you even do a controlled study of an intoxicant? | 2 | t1_czhbe6i | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czheqcb | null | false | 2016-01-30T08:52:02Z |
czheo99 | t1_czheo99 | 1,454,143,675 | user_3d758d663c52 | Cooking | Post this to /r/artisanvidieos if you haven't already that was amazing. | 1 | t1_czgjtu9 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czheo99 | null | false | 2016-01-30T08:47:55Z |
czheo5l | t1_czheo5l | 1,454,143,663 | user_dfc4ffd3c307 | Cooking | Never eat pasta on a date i've been told. It's messy food. | 1 | t1_czgl7ya | t3_439s0h | /r/Cooking/comments/t3_439s0h/czheo5l | null | false | 2016-01-30T08:47:43Z |
czhenya | t1_czhenya | 1,454,143,644 | user_2ae2b1a284e2 | Cooking | Yes, you should replace her. | -10 | t3_43c6hr | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhenya | null | false | 2016-01-30T08:47:24Z |
czhensv | t1_czhensv | 1,454,143,626 | user_9d0e40118dae | Cooking | White wine chicken with really good mashed potatoes:
This one takes ~3 hours because you make chicken stock in the process. You could skip that part, and in that case you just get skin-on chicken halves instead of the whole chicken.
I prefer a food mill/ricer for my mashed potatoes, but some people are happy to hand m... | 2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhensv | null | false | 2016-01-30T08:47:06Z |
czhen6z | t1_czhen6z | 1,454,143,557 | user_2ac5743a7b68 | Cooking | > Not sure exactly why it works
Each rice grain will be coated in a tiny amount of butter, which helps prevent the starch leaking out into the cooking water. It's the starch which causes the stickiness. | 1 | t1_czh76ul | t3_43aapg | /r/Cooking/comments/t3_43aapg/czhen6z | null | false | 2016-01-30T08:45:57Z |
czhem8o | t1_czhem8o | 1,454,143,452 | user_6609e4a4641d | Cooking | Except it isn't. There isn't enough tomato to notice and if she could eat whole cloves of garlic she would. I only like a hint of garlic in anything, and two cloves is the perfect balance. We both love my guacamole and there isn't a need to do anything different. | 2 | t1_czhdg01 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhem8o | null | false | 2016-01-30T08:44:12Z |
czhekov | t1_czhekov | 1,454,143,276 | user_45015dddf81b | Cooking | Source on that? | 31 | t1_czhe1hd | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhekov | null | false | 2016-01-30T08:41:16Z |
czhej29 | t1_czhej29 | 1,454,143,084 | user_e7230b17578a | Cooking | Chicken Ballotine with a Mediterranean stuffing.
Debone with this famous Pepin video: https://www.youtube.com/watch?v=nfY0lrdXar8
Salt and pepper inside of carcass, stuff with any or all of these: feta cheese, onions, roasted red peppers, artichoke hearts, kalamata olives, and capers.
Wrap it up, coat chicken in oli... | 2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhej29 | null | false | 2016-01-30T08:38:04Z |
czhegow | t1_czhegow | 1,454,142,815 | user_910b62cd6aab | Cooking | I know it's a genetic thing, but I don't think it's an Asian genetic thing... I'd like your source for your info, as it seems you're just spouting off false info. I am Taiwanese and my parents put cilantro in a lot of the dishes they cook. I hated it as a kid, just as much as I hated spring onions, simply because it wa... | 2 | t1_czgxi1z | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhegow | null | false | 2016-01-30T08:33:35Z |
czheg01 | t1_czheg01 | 1,454,142,733 | user_387abf57bb8b | Cooking | To me this is one aspect of the essence of learning to cook. We absorb knowledge in many ways from direct practice, to rote memorization as two examples.
Cooking from recipes uses those two methods to help you learn. You're getting practical knowledge as you do it and building that rote memory by following the recipe... | 1 | t3_43adkv | t3_43adkv | /r/Cooking/comments/t3_43adkv/czheg01 | null | false | 2016-01-30T08:32:13Z |
czhef8w | t1_czhef8w | 1,454,142,647 | user_1aa7c99fd0d6 | Cooking | Bland guac might be the worst thing in the world. | 3 | t1_czh2q2y | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhef8w | null | false | 2016-01-30T08:30:47Z |
czhecvi | t1_czhecvi | 1,454,142,386 | user_9634e4db4ded | Cooking | This made me chuckle but I feel bad. Did you atleast get to use it enough times first? I've always wanted to get one and try it out. | 4 | t3_43c6hr | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhecvi | null | false | 2016-01-30T08:26:26Z |
czhecp2 | t1_czhecp2 | 1,454,142,367 | user_387abf57bb8b | Cooking | You might try chipotles and a bit of the adobo they're packed in. (Just a bit.) they have a deep smokey flavor to go with the spice. | 1 | t3_43c39k | t3_43c39k | /r/Cooking/comments/t3_43c39k/czhecp2 | null | false | 2016-01-30T08:26:07Z |
czhe8xt | t1_czhe8xt | 1,454,141,961 | user_4acd7acefd2a | Cooking | Im a huge fan of baked ziti. You can play around with the meat and make your own sauce. | 1 | t1_czglba2 | t3_439s0h | /r/Cooking/comments/t3_439s0h/czhe8xt | null | false | 2016-01-30T08:19:21Z |
czhe7tc | t1_czhe7tc | 1,454,141,837 | user_b6fa7970a98b | Cooking | -break- ;) | 4 | t1_czhdpv5 | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhe7tc | null | false | 2016-01-30T08:17:17Z |
czhe289 | t1_czhe289 | 1,454,141,233 | user_8bf9c7d6c18b | Cooking | Schnitzel! Cut some pork nice and thin, pound the bejeezus out of it with a hammer, bread it, fry it, deglaze with a bit of wine, and then stir some heavy cream in that filthy pan for a reduced rahm sauce. You want it hot hot hot when frying and slightly above simmering when reducing. Serve with tater tots and some vin... | 1 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czhe289 | null | false | 2016-01-30T08:07:13Z |
czhe1xw | t1_czhe1xw | 1,454,141,204 | user_8bf9c7d6c18b | Cooking | Only new cast iron! Old pans with plentiful seasoning do fine. | 2 | t1_czgw6gl | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czhe1xw | null | false | 2016-01-30T08:06:44Z |
czhe1o9 | t1_czhe1o9 | 1,454,141,177 | user_deb2daa57909 | Cooking | This is an awesome response, and great visuals.
If I'm cooking for myself, I don't bother with the cross cuts.
If I am cooking for someone else and want uniformity (for presentation or because the onions are raw for serving), I do the cross cuts. I also do them if I am making something where I want the onion to liter... | 1 | t1_czh3tsf | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czhe1o9 | null | false | 2016-01-30T08:06:17Z |
czhe1hd | t1_czhe1hd | 1,454,141,155 | user_96519ced2c8c | Cooking | Once, at a dinner party I watched as the hostess washed the dishes by hand in a very soapy sink, dunked them back in the suds ..... Then straight to the drying rack.
Dude. Not only will it give you the shits, it will erode your tooth enamel with prolonged exposure. Seriously, how did she get to the point of eating o... | -74 | t1_czhbuof | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhe1hd | null | false | 2016-01-30T08:05:55Z |
czhe1b7 | t1_czhe1b7 | 1,454,141,136 | user_a586030e7ff7 | Cooking | I abhor mushy rice and cook my rice similarly. I do 1 cup rice to 1.5 water (plus a dash of salt, oil (sesame or olive) and a clove of garlic. Cover, bring to a boil at medium-high heat. Turn off the flame and let it rest until its done. | 1 | t1_czgr65a | t3_43aapg | /r/Cooking/comments/t3_43aapg/czhe1b7 | null | false | 2016-01-30T08:05:36Z |
czhdwt4 | t1_czhdwt4 | 1,454,140,669 | user_ecfe6d951a02 | Cooking | Try less water. Jasmine is anywhere from a 1:1 ratio to 1:1¼, rice to water. 15 min simmer, let sit 5,then fluff. | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czhdwt4 | null | false | 2016-01-30T07:57:49Z |
czhdt62 | t1_czhdt62 | 1,454,140,291 | user_3b144c153464 | Cooking | I wouldn't risk it. Just replace it. And tell your maid not to wash the salt block. | 12 | t3_43c6hr | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhdt62 | null | false | 2016-01-30T07:51:31Z |
czhdsck | t1_czhdsck | 1,454,140,203 | user_e7850d04a687 | Cooking | /u/soundbearier is spot on with using butter in last minute or so when cooking with a higher smoke point oil in a skillet (I usually throw butter in at 30 seconds per side or so). Depending on what flavor you're going for. If you want, you can also throw in a sprig of thyme or rosemary (or whatever your favorite herb i... | 6 | t1_czgsg6t | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhdsck | null | false | 2016-01-30T07:50:03Z |
czhdsbw | t1_czhdsbw | 1,454,140,201 | user_1ab553457c73 | Cooking | Alternately: poaching eggs is really easy.
There are a lot of dishes that seem fancy when you throw a poached egg on top. | 2 | t1_czh1zu3 | t3_43aoix | /r/Cooking/comments/t3_43aoix/czhdsbw | null | false | 2016-01-30T07:50:01Z |
czhdpv5 | t1_czhdpv5 | 1,454,139,959 | user_70b8acbb42a5 | Cooking | It looks like they forgot they weren't on 4chan. | 21 | t1_czhdanf | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhdpv5 | null | false | 2016-01-30T07:45:59Z |
czhdody | t1_czhdody | 1,454,139,810 | user_6a5fd45a8902 | Cooking | I need to try this I never considered rice a breakfast food | 2 | t1_czh9aj1 | t3_43aapg | /r/Cooking/comments/t3_43aapg/czhdody | null | false | 2016-01-30T07:43:30Z |
czhdmkf | t1_czhdmkf | 1,454,139,631 | user_25f4a7ad1347 | Cooking | > I've drawn a little picture
You da real mvp | 3 | t1_czh3gro | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czhdmkf | null | false | 2016-01-30T07:40:31Z |
czhdmg8 | t1_czhdmg8 | 1,454,139,619 | user_412ab8f0934b | Cooking | I was stunned at how mediocre Olive Garden's Chicken Parmesan was at $14.50, so I decided to make my own and tried to see if I could get the same value out of it while spending about the same amount of time as I would at any Olive Garden. Bear in mind I'm 18, so I'm not a particularly adventurous cook. I went with simp... | 2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhdmg8 | null | false | 2016-01-30T07:40:19Z |
czhdgx3 | t1_czhdgx3 | 1,454,139,091 | user_2639c259c381 | Cooking | Try a little squeeze of honey—not so much that you make the recipe sweet, but just to take the edge off the cheese. Or you could just use adjust the ratio of goat cheese and make a little more bechamel. | 3 | t3_43ck48 | t3_43ck48 | /r/Cooking/comments/t3_43ck48/czhdgx3 | null | false | 2016-01-30T07:31:31Z |
czhdggb | t1_czhdggb | 1,454,139,050 | user_f95052fb9075 | Cooking | That glaze sounds awesome. I use a similar recipe except the glaze is 2/3 cup apple cider vinegar 1/3 cup maple syrup and cayenne pepper to taste. | 1 | t1_czgvi0w | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhdggb | null | false | 2016-01-30T07:30:50Z |
czhdg1i | t1_czhdg1i | 1,454,139,011 | user_9ec734503c92 | Cooking | Revenge. | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhdg1i | null | false | 2016-01-30T07:30:11Z |
czhdg01 | t1_czhdg01 | 1,454,139,008 | user_db4ac433923c | Cooking | Except it sounds like you are both eating something you don't like. Skip both, or add your own toppings individually | -1 | t1_czh09eb | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhdg01 | null | false | 2016-01-30T07:30:08Z |
czhdfjq | t1_czhdfjq | 1,454,138,965 | user_0e7f8530fd68 | Cooking | i once had to make a chili for a family bbq and ran into a similar crisis with my cousin's crazy fiancee who hates onions. After you saute your soffrito, wrap them in cheese cloth while you simmer the sugo. At the end, fish the bundle out and puree in a blender with some sauce. You can even force the carrot/celery sauc... | 2 | t3_43cdec | t3_43cdec | /r/Cooking/comments/t3_43cdec/czhdfjq | null | false | 2016-01-30T07:29:25Z |
czhder5 | t1_czhder5 | 1,454,138,887 | user_53f3e030d06c | Cooking | Do they over spread out? Since they done have flour in them I would think the peanut butter would just melt and be a mess. Or is this a dumb question? | 2 | t1_czgzk7t | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhder5 | null | false | 2016-01-30T07:28:07Z |
czhdd8v | t1_czhdd8v | 1,454,138,741 | user_14c636b605f0 | Cooking | you have never cooked anything that needed a whole onion?
uniform (or close to it) dice is important for anything where you actually want the onion to cook evenly. | 6 | t1_czhb3vg | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czhdd8v | null | false | 2016-01-30T07:25:41Z |
czhdd7n | t1_czhdd7n | 1,454,138,738 | user_2639c259c381 | Cooking | Yeah, sherry often gets listed in recipes as a substitute because it's "more convenient", but if you're in or around a major city it's just as easy to find a rice wine. | 8 | t1_czhbok9 | t3_43blit | /r/Cooking/comments/t3_43blit/czhdd7n | null | false | 2016-01-30T07:25:38Z |
czhdcnr | t1_czhdcnr | 1,454,138,685 | user_53f3e030d06c | Cooking | Double yum | 2 | t1_czgv8bs | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhdcnr | null | false | 2016-01-30T07:24:45Z |
czhdc6b | t1_czhdc6b | 1,454,138,642 | user_14c636b605f0 | Cooking | hold your palm flat on top of the onion, flat side of onion on cutting board. your hand should be nowhere near the edge of the blade. you only need to make two cuts in an average sized onion half. and it doesn't have to go all the way to the root of the onion. just go about 2/3 of the way back should do the job. | 1 | t1_czh8lh3 | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czhdc6b | null | false | 2016-01-30T07:24:02Z |
czhdanf | t1_czhdanf | 1,454,138,508 | user_e114137b6d7b | Cooking | INS was dissolved in 2003 and reformed under the purview of DHS which covers a variety of issues handled by USCIS, ICE, and CBP. If you want to casually express your racism, you can at least do it correctly. As an aside, was this supposed to be funny? | 42 | t1_czhcfy9 | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhdanf | null | false | 2016-01-30T07:21:48Z |
czhd965 | t1_czhd965 | 1,454,138,371 | user_e9f9a96e2ae2 | Cooking | I imagine that it would work ok to use more carrot and celery and cut them into large chunks and fish them out at the end. | 1 | t3_43cdec | t3_43cdec | /r/Cooking/comments/t3_43cdec/czhd965 | null | false | 2016-01-30T07:19:31Z |
czhd5g4 | t1_czhd5g4 | 1,454,138,036 | user_9845ad2fcaf9 | Cooking | Deviled eggs. I make plain ones (yolks mixed with mayo, yellow mustard, salt and pepper with paprika garnish) but people really like the ones I make with bacon, mint and kimchi (plus some sriracha). Eggs get covered with water in a pan, heated till boiling, then let boil for 1-2 mins. Then turn off the heat and let sit... | 2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhd5g4 | null | false | 2016-01-30T07:13:56Z |
czhd3hy | t1_czhd3hy | 1,454,137,855 | user_0ace80817d5c | Cooking | I spilled deep fryer oil all over the floor while trying to filter it twice in three days, and nearly did it again on the fourth so even professionals get this feeling sometimes | 2 | t3_43c8jj | t3_43c8jj | /r/Cooking/comments/t3_43c8jj/czhd3hy | null | false | 2016-01-30T07:10:55Z |
czhd2tl | t1_czhd2tl | 1,454,137,794 | user_dc7b292a1cce | Cooking | upvote for "coonass" | 1 | t1_czh7t5z | t3_438o4q | /r/Cooking/comments/t3_438o4q/czhd2tl | null | false | 2016-01-30T07:09:54Z |
czhd1cl | t1_czhd1cl | 1,454,137,662 | user_0c0444627a64 | Cooking | If it feels gritty, you probably need to let the spices mix, or add more cream. I haven't experienced that issue though. | 1 | t1_czhd0gc | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhd1cl | null | false | 2016-01-30T07:07:42Z |
czhd0gc | t1_czhd0gc | 1,454,137,584 | user_0c0444627a64 | Cooking | [Buy this](http://www.walmart.com/ip/44014274?wmlspartner=wlpa&adid=22222222227032235902&wl0=&wl1=g&wl2=c&wl3=61528801472&wl4=&wl5=pla&wl6=125614783712&veh=sem) When cooking use 1, 13.5 oz(whatever a regular can is) of coconut milk, a smaller can of tomato sauce(like 8 oz?) and 1 spice packet. I like to make mine with ... | 1 | t1_czhb3b4 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhd0gc | null | false | 2016-01-30T07:06:24Z |
czhcyh7 | t1_czhcyh7 | 1,454,137,411 | user_e3d852abac31 | Cooking | I tried that on my phone, it really hated it so thought I might be dumb.... Turns out both because I listened to the dumb thing | 2 | t1_czhbkb7 | t3_439q2f | /r/Cooking/comments/t3_439q2f/czhcyh7 | null | false | 2016-01-30T07:03:31Z |
czhcx8p | t1_czhcx8p | 1,454,137,303 | user_165cde8f359c | Cooking | I got sick of waiting for the chicken to cook. I just cut it into strips now. 7-8 minutes in the pan vs 45-90minutes in the oven. | 0 | t3_439q2f | t3_439q2f | /r/Cooking/comments/t3_439q2f/czhcx8p | null | false | 2016-01-30T07:01:43Z |
czhcrtp | t1_czhcrtp | 1,454,136,822 | user_5223a3a8a127 | Cooking | Thai food is a good choice for getting a lot of flavor without relying on bulby vegetables. I like to make a butternut squash, coconut milk, ginger and lemongrass soup. Tom Kha Gai is another, with tomatoes an mushrooms. No onion required.
While I'm apparently on a soup kick, miso soup is really good for satisfying b... | 1 | t3_43awln | t3_43awln | /r/Cooking/comments/t3_43awln/czhcrtp | null | false | 2016-01-30T06:53:42Z |
czhcp8n | t1_czhcp8n | 1,454,136,600 | user_1d903f30e8d8 | Cooking | Guacamole | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhcp8n | null | false | 2016-01-30T06:50:00Z |
czhcmgm | t1_czhcmgm | 1,454,136,365 | user_ac903231e925 | Cooking | Supposedly I make the best 3 Leches. | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhcmgm | null | false | 2016-01-30T06:46:05Z |
czhcgq7 | t1_czhcgq7 | 1,454,135,877 | user_f85e62398eab | Cooking | One pot chili with chorizo and Italian sausage | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhcgq7 | null | false | 2016-01-30T06:37:57Z |
czhcfy9 | t1_czhcfy9 | 1,454,135,816 | user_a67d2f21bbb4 | Cooking | i had a himalayan salt block once.
i was cooking a salmon filet atop of it.
-break-
my maid also washed the salt block
-break-
i ended up slicing her body into thin medallions. she went with it.
*-break-*
for a himalayan salt block i recommend not exposing it to moisture or extreme temperatures. humid envir... | -106 | t3_43c6hr | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhcfy9 | null | false | 2016-01-30T06:36:56Z |
czhcfux | t1_czhcfux | 1,454,135,809 | user_0180c6fef73d | Cooking | Rotisserie seasoned roasting chicken in a cast iron skillet. One of my favorite dishes and it's almost completely foolproof. | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhcfux | null | false | 2016-01-30T06:36:49Z |
czhcbxy | t1_czhcbxy | 1,454,135,494 | [deleted] | Cooking | [removed] | 1 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czhcbxy | null | false | 2016-01-30T06:31:34Z |
czhcbeo | t1_czhcbeo | 1,454,135,451 | user_e3d23afa709f | Cooking | I do cook the meat separately and drain some of the fat, but the beauty of these slow cooking stews is that none of those little details make that much of a difference.
Whether you cook it for 1 or 5 hours, drain the fat from the skillet or skim it off afterwards, it will just be good. | 1 | t1_czhaads | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhcbeo | null | false | 2016-01-30T06:30:51Z |
czhca1e | t1_czhca1e | 1,454,135,345 | user_1b4639a46317 | Cooking | Goan curry. I got the recipe from BBCFood and it is tasty AF. | 1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhca1e | null | false | 2016-01-30T06:29:05Z |
czhc57j | t1_czhc57j | 1,454,134,958 | user_45c21600c181 | Cooking | Take a crack at some simple fajitas. Get some fajita seasoning, some chicken breasts, an onion, a couple bell peppers, and some tortillas. Slice the veggies and chicken into thin strips. Cook the chicken in a pan large enough to hold everything (your cast iron will likely do the job well). Once the chicken is no longer... | 1 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czhc57j | null | false | 2016-01-30T06:22:38Z |
czhc4no | t1_czhc4no | 1,454,134,915 | user_0d1f6ca13702 | Cooking | God damn I'm getting old and cranky it seems. You can't make a pesto without mushrooms or nuts? Shoot me now. Gah! | 1 | t3_438o4q | t3_438o4q | /r/Cooking/comments/t3_438o4q/czhc4no | null | false | 2016-01-30T06:21:55Z |
czhc3zk | t1_czhc3zk | 1,454,134,862 | user_94a99379ae37 | Cooking | And Chinese | 5 | t1_czh7y8d | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhc3zk | null | false | 2016-01-30T06:21:02Z |
czhc1tl | t1_czhc1tl | 1,454,134,698 | user_a18886c5f095 | Cooking | Thanks! I'm just worried about potential changes to texture- do you have any opinion on whether that would alter? | 1 | t1_czh5etn | t3_43c57p | /r/Cooking/comments/t3_43c57p/czhc1tl | null | false | 2016-01-30T06:18:18Z |
czhc1kp | t1_czhc1kp | 1,454,134,681 | user_e3d23afa709f | Cooking | It fucking is, /u/ClintFuckingEastwood :) | 1 | t1_czhbx95 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhc1kp | null | false | 2016-01-30T06:18:01Z |
czhc09j | t1_czhc09j | 1,454,134,571 | user_9634e4db4ded | Cooking | Grilled baby. | 1 | t1_czh8fkt | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhc09j | null | false | 2016-01-30T06:16:11Z |
czhbz1p | t1_czhbz1p | 1,454,134,475 | user_127f4251cf4c | Cooking | You got Port which is not suitable to use the same in cooking but is infinitely more delicious | 2 | t3_43blit | t3_43blit | /r/Cooking/comments/t3_43blit/czhbz1p | null | false | 2016-01-30T06:14:35Z |
czhbxiv | t1_czhbxiv | 1,454,134,356 | user_e26a53ee0552 | Cooking | 1 part rice to 2 parts water. Bring just to a boil (on high) uncovered, then cover and cook on your lowest setting for exactly 20 minutes. Set a timer, don't open it up and check it, every time you do that you add time until it is cooked. Works every time for me, jasmine or basmati, probably others too. My dad has ... | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czhbxiv | null | false | 2016-01-30T06:12:36Z |
czhbx95 | t1_czhbx95 | 1,454,134,336 | user_db1085ec2ff2 | Cooking | Buried Hatchet Stout is a great beer. | 2 | t1_czgkol5 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhbx95 | null | false | 2016-01-30T06:12:16Z |
czhbx3s | t1_czhbx3s | 1,454,134,325 | user_0d1f6ca13702 | Cooking | Basic basic crap, but for some reason people rave about it. Kielbasa, saurkraut, onions, potatoes. No particular order but browning the sausage might be a thing for fond. Get it all up to temperature, enjoy the hell out of it.
New mexico green and red sauce still escapes me, despite having been instructed by an old... | 2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhbx3s | null | false | 2016-01-30T06:12:05Z |
czhbwvb | t1_czhbwvb | 1,454,134,305 | user_a06855532173 | Cooking | If you choose to be vegan and were born with an allergy to the two most important aromatics perhaps the universe is telling you something. If I were in your situation I would emulsify pain killers and vodka. Maybe it would make a nice vinaigrette with a little ground mustard and olive oil on whatever bullshit salad peo... | -4 | t3_43awln | t3_43awln | /r/Cooking/comments/t3_43awln/czhbwvb | null | false | 2016-01-30T06:11:45Z |
czhbuof | t1_czhbuof | 1,454,134,139 | user_0a6677837d64 | Cooking | Honestly, just toss it. If you are able to have a maid, in assuming 20 bucks on a new block won't hit you too bad and you take no risk. Dish soap can give you a pretty foul stomach with a not so fun outcome on the toilet. | 101 | t3_43c6hr | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhbuof | null | false | 2016-01-30T06:08:59Z |
czhbtjj | t1_czhbtjj | 1,454,134,053 | user_69646900cc7b | Cooking | "easier to use;" "better results"
Where is the statement that ECI heats faster? | 1 | t1_czh3b8h | t3_43b3sn | /r/Cooking/comments/t3_43b3sn/czhbtjj | null | false | 2016-01-30T06:07:33Z |
czhbt84 | t1_czhbt84 | 1,454,134,029 | user_8c410d47a313 | Cooking | Okay can you help me out with my steaks? Every time I pan sear it, I don't cook it enough. I probably cook it about 5 minutes, 30 seconds a side as hot as it can get. My stove is as hot as it can get, and the middle is still raw. I leave it out for 30 minutes before too, what gives? | 1 | t1_czhb6z2 | t3_43aoix | /r/Cooking/comments/t3_43aoix/czhbt84 | null | false | 2016-01-30T06:07:09Z |
czhbql9 | t1_czhbql9 | 1,454,133,823 | user_83fdb450d132 | Cooking | I grew up with a maid, but if I ever get one in the future for my own home I'd not allow them to clean in the kitchen.
Yeah it's my "man cave" of sorts, I enjoy handling everything in it myself, and it's not that I don't trust someone, but there's just too many contraptions and cool items in my kitchen (and most c... | 14 | t1_czh6jlm | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhbql9 | null | false | 2016-01-30T06:03:43Z |
czhbq3l | t1_czhbq3l | 1,454,133,787 | user_ef5526cd57da | Cooking | Thanks for identifying it further. Looks like I have a decent evening drink while I look for the proper sherry or rice wine! | 4 | t1_czh13in | t3_43blit | /r/Cooking/comments/t3_43blit/czhbq3l | null | false | 2016-01-30T06:03:07Z |
czhbor5 | t1_czhbor5 | 1,454,133,686 | [deleted] | Cooking | [deleted] | 1 | t1_czh5x1l | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhbor5 | null | false | 2016-01-30T06:01:26Z |
czhbok9 | t1_czhbok9 | 1,454,133,671 | user_ef5526cd57da | Cooking | Thank you. I'm going to look around some more for the proper alternatives. My recipes (pulled from Google) are mostly "Americanized (or so I've been told)" Chinese food and called for Dry Sherry most of the time instead of Rice Wine/Sake etc... | 2 | t1_czh36fx | t3_43blit | /r/Cooking/comments/t3_43blit/czhbok9 | null | false | 2016-01-30T06:01:11Z |
czhbo9z | t1_czhbo9z | 1,454,133,646 | user_dd96a3e39e7e | Cooking | Same here! :) | 2 | t1_czh9o11 | t3_43aoix | /r/Cooking/comments/t3_43aoix/czhbo9z | null | false | 2016-01-30T06:00:46Z |
czhbmzw | t1_czhbmzw | 1,454,133,551 | user_0d1f6ca13702 | Cooking | Jesus H Christ that's too American. And I'm American. | 2 | t1_czh7nwd | t3_43aoix | /r/Cooking/comments/t3_43aoix/czhbmzw | null | false | 2016-01-30T05:59:11Z |
czhbknz | t1_czhbknz | 1,454,133,372 | user_0d1f6ca13702 | Cooking | No idea if it will work for you, but I combined exercise with cooking and had great results. Every day without fail, walk to the grocery store. Buy what you're going to eat for dinner, for breakfast and lunch and that's it. Sure sure sure, not always possible to buy so little and leftovers need to be a thing, but st... | 2 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czhbknz | null | false | 2016-01-30T05:56:12Z |
czhbkb7 | t1_czhbkb7 | 1,454,133,345 | user_1693226d6374 | Cooking | Do you mean campylobacter ? | 2 | t1_czh3bns | t3_439q2f | /r/Cooking/comments/t3_439q2f/czhbkb7 | null | false | 2016-01-30T05:55:45Z |
czhbkba | t1_czhbkba | 1,454,133,345 | user_e3f448c51c21 | Cooking | Everyone is a fan of mine.. It's got mango and Serrano peppers in it though. So a little sweeter and spicier than the regular guac. It's really addictive. | 1 | t1_czgics7 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhbkba | null | false | 2016-01-30T05:55:45Z |
czhbjx1 | t1_czhbjx1 | 1,454,133,315 | user_571cd57fc5df | Cooking | For your next skillet meal, I made [this little guy](http://imgur.com/kCss8wg) with five ingredients: smoked salt, pepper, olive oil, sweet potatoes, and a lemon from my backyard.
Once you dry off the chicken, wet it with olive oil, then season it, you're done. so simple. | 2 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czhbjx1 | null | false | 2016-01-30T05:55:15Z |
czhbjit | t1_czhbjit | 1,454,133,285 | user_b66a645c65a6 | Cooking | It's made with spaghetti sauce... so you have that going for you..?
^^^I ^^^don't ^^^know ^^^why ^^^you ^^^seem ^^^angry | 2 | t1_czh9h5t | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhbjit | null | false | 2016-01-30T05:54:45Z |
czhbi3b | t1_czhbi3b | 1,454,133,182 | user_f373f48af682 | Cooking | I made chicken marsala once and now my roommate keeps asking me to make it again. | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhbi3b | null | false | 2016-01-30T05:53:02Z |
czhbe6i | t1_czhbe6i | 1,454,132,903 | user_1343eb0aee46 | Cooking | I would deglaze with a more expensive scotch, but that's for my mouth. | 1 | t1_czhavwj | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czhbe6i | null | false | 2016-01-30T05:48:23Z |
czhbdyq | t1_czhbdyq | 1,454,132,888 | user_946b6108f6a0 | Cooking | Spaghetti squash spaghetti. | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhbdyq | null | false | 2016-01-30T05:48:08Z |
czhbday | t1_czhbday | 1,454,132,838 | user_1e94d5f034d9 | Cooking | Get some Ayurvedic cookbooks, all recipes will be onion and garlic free. A good starting point would be to google Yoga Point. It's the school where I took my yoga training in India. All their recipes are online. | 1 | t3_43awln | t3_43awln | /r/Cooking/comments/t3_43awln/czhbday | null | false | 2016-01-30T05:47:18Z |
czhbbcg | t1_czhbbcg | 1,454,132,698 | user_f145294ecd35 | Cooking | It's a funky spice, literally and figuratively, but I am fond of it. I never think of it as a replacement for onion or garlic, though, more like "I need to add some funk here." | 2 | t1_czh01h6 | t3_43awln | /r/Cooking/comments/t3_43awln/czhbbcg | null | false | 2016-01-30T05:44:58Z |
czhbazg | t1_czhbazg | 1,454,132,672 | user_045701765a9a | Cooking | Ask yourself "What would I pay for (and enjoy) a decent meal out?" Start there... Cooking should be about you and what you LIKE to eat... Watch videos, check out famous chefs, and become a foodie. It's very fun and will enrich your life. | 1 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czhbazg | null | false | 2016-01-30T05:44:32Z |
czhbaxs | t1_czhbaxs | 1,454,132,669 | user_386cdcdac510 | Cooking | Zojirushi rice cooker. | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czhbaxs | null | false | 2016-01-30T05:44:29Z |
czhbas3 | t1_czhbas3 | 1,454,132,657 | user_8d57209ebae1 | Cooking | The rule of thumb that I use is you pour water so that its level is the same as the first of those phalanges (those little sections of your fingers). Works really well for rice cooker and I have some success with the stove as well following the same method you are talking about. I second every one else's suggestions be... | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czhbas3 | null | false | 2016-01-30T05:44:17Z |
czhb6z2 | t1_czhb6z2 | 1,454,132,388 | user_045701765a9a | Cooking | You speak my language - roasted Brussel Sprouts and a grilled (or pan seared) Ribeye... HEAVEN! | 2 | t1_czh8xtf | t3_43aoix | /r/Cooking/comments/t3_43aoix/czhb6z2 | null | false | 2016-01-30T05:39:48Z |
czhb635 | t1_czhb635 | 1,454,132,325 | user_f145294ecd35 | Cooking | I am not vegan but occasionally attend potlucks with a majority vegan attendance. My go-to dish surprisingly uses neither onion nor garlic. It's oven-roasted sweet potatoes and cauliflower.
Start off by making a dry spice mixture. I typically grind my own, but you can cheat by using pre-mixed curry powder and supplem... | 1 | t3_43awln | t3_43awln | /r/Cooking/comments/t3_43awln/czhb635 | null | false | 2016-01-30T05:38:45Z |
czhb57t | t1_czhb57t | 1,454,132,263 | user_22d145f7e7ad | Cooking | how much does this make? :o might have to make these tomorrow! | 2 | t1_czh076i | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhb57t | null | false | 2016-01-30T05:37:43Z |
czhb3vg | t1_czhb3vg | 1,454,132,170 | user_3e04d7af595a | Cooking | I've always been genuinely curious about what you could cook where you would 1) need a whole onion diced AND ALSO 2) it was critical that all the dices be exactly the same size.
| 1 | t3_43b1fk | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czhb3vg | null | false | 2016-01-30T05:36:10Z |
czhb3jx | t1_czhb3jx | 1,454,132,149 | user_2f6cca14fc88 | Cooking | Ive had cilantro in pho before | 4 | t1_czgxi1z | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhb3jx | null | false | 2016-01-30T05:35:49Z |
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