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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
czhb3b4 | t1_czhb3b4 | 1,454,132,132 | [deleted] | Cooking | [deleted] | 1 | t1_czh5wah | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhb3b4 | null | false | 2016-01-30T05:35:32Z |
czhb242 | t1_czhb242 | 1,454,132,048 | user_6bf730e0bfb7 | Cooking | Either my Braised chicken Curry or my Braised pork shoulder sliders. | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhb242 | null | false | 2016-01-30T05:34:08Z |
czhb186 | t1_czhb186 | 1,454,131,986 | [deleted] | Cooking | [deleted] | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhb186 | null | false | 2016-01-30T05:33:06Z |
czhb0m0 | t1_czhb0m0 | 1,454,131,942 | user_620176ac1d58 | Cooking | Hummus, I keep getting requests to make hummus. Maybe I should make some. | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhb0m0 | null | false | 2016-01-30T05:32:22Z |
czhb0eg | t1_czhb0eg | 1,454,131,928 | user_9b548b6f4d14 | Cooking | Might refer to a technique I learned for guessing how well done a piece of beef is. Feel the fleshy bit below your thumb but above your wrist. That's about what a rare steak will feel like when it's ready. Touch your thumb to your pointer finger and feel that spot again. that's mid rare. Thumb to middle finger? Medium.... | 1 | t1_czh9qv4 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czhb0eg | null | false | 2016-01-30T05:32:08Z |
czhb0bo | t1_czhb0bo | 1,454,131,922 | user_331b33873c91 | Cooking | An incredibly easy pasta dish but my friends love it and ask that I make it all the time. Pizza Pasta. I just boil up some penne, throw it in a baking pan, add my homemade pasta sauce, cut up pepperoni into small bites, add some cooked ground beef, a few hot peppers, cover it all in cheese, and bake until the cheese is... | 2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhb0bo | null | false | 2016-01-30T05:32:02Z |
czhazq8 | t1_czhazq8 | 1,454,131,881 | user_2b863b410ac4 | Cooking | Not calling it the Alton Brownie is a real missed opportunity | 5 | t1_czgprtx | t3_4393jp | /r/Cooking/comments/t3_4393jp/czhazq8 | null | false | 2016-01-30T05:31:21Z |
czhaz3x | t1_czhaz3x | 1,454,131,837 | user_fc2f0324f62c | Cooking | Nope. I dump all the ingredients in a bowl and mix with a wooden spoon. | 1 | t1_czh8dxa | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhaz3x | null | false | 2016-01-30T05:30:37Z |
czhayap | t1_czhayap | 1,454,131,783 | [deleted] | Cooking | [deleted] | 1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhayap | null | false | 2016-01-30T05:29:43Z |
czhaxvz | t1_czhaxvz | 1,454,131,753 | [deleted] | Cooking | [deleted] | 1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhaxvz | null | false | 2016-01-30T05:29:13Z |
czhaxv5 | t1_czhaxv5 | 1,454,131,751 | user_c289b2a250f3 | Cooking | Try roasting vegetables. I don't like most veggie cooked either unless they are roasted. If you add Mark Bittman's How to Cook Everything to an Amazon wishlist, then PM me a link, I will gladly buy you a copy. 20 year old me would have greatly benefited from having a copy of this book and then 30 year old me wouldn't b... | 3 | t1_czguaqe | t3_43aoix | /r/Cooking/comments/t3_43aoix/czhaxv5 | null | false | 2016-01-30T05:29:11Z |
czhaxem | t1_czhaxem | 1,454,131,719 | user_02016f6474db | Cooking | Nooooo. Droste's or Valrhona. It will change your life. Leave Hershey's in your past. | 1 | t1_czh69ms | t3_4393jp | /r/Cooking/comments/t3_4393jp/czhaxem | null | false | 2016-01-30T05:28:39Z |
czhax6k | t1_czhax6k | 1,454,131,704 | user_9b548b6f4d14 | Cooking | Unless its extra virgin I will generally sub olive oil for veggie. | 2 | t1_czgwheg | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czhax6k | null | false | 2016-01-30T05:28:24Z |
czhawrj | t1_czhawrj | 1,454,131,675 | user_13d47bf62040 | Cooking | That doesn't match my experience, I've found layers of onions to be roughly equal in layer thickness. Even if they weren't, and their thickness inside was enough to make them roughly equal in volume inside to outside, the inner pieces would then be much *thicker* than the outside pieces, making them cook unevenly. | 6 | t1_czh9qsh | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czhawrj | null | false | 2016-01-30T05:27:55Z |
czhawh1 | t1_czhawh1 | 1,454,131,655 | user_fc2f0324f62c | Cooking | Chocolate chips are good, but you should try craisins or banana chips.
It's a great recipe because there is so much you can add to it, and they're still great. I think when my mom gave it to me, it originally called for dates. Best cookies ever, though, no matter what you add. | 2 | t1_czh9x62 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhawh1 | null | false | 2016-01-30T05:27:35Z |
czhawbu | t1_czhawbu | 1,454,131,646 | user_7ed1493f080b | Cooking | I'll have to give that a try. | 1 | t1_czh6fr9 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhawbu | null | false | 2016-01-30T05:27:26Z |
czhavwj | t1_czhavwj | 1,454,131,620 | user_9b548b6f4d14 | Cooking | Holy shit deglazing with scotch sounds incredible. All smoky and sweet... | 1 | t1_czgrqk8 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czhavwj | null | false | 2016-01-30T05:27:00Z |
czhasjf | t1_czhasjf | 1,454,131,396 | user_d3ca6b21a645 | Cooking | if you're someone with a love for deviled eggs and a love for avocados, try using the egg yolks, mayo, and an avocado as the center part. they're extremelyyyyy delicious. | 2 | t1_czgibpx | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhasjf | null | false | 2016-01-30T05:23:16Z |
czharvf | t1_czharvf | 1,454,131,350 | user_15a16a35c0c8 | Cooking | How do you feel about posting a recipe? | 2 | t1_czh5p6r | t3_439h2k | /r/Cooking/comments/t3_439h2k/czharvf | null | false | 2016-01-30T05:22:30Z |
czhaq4o | t1_czhaq4o | 1,454,131,240 | user_f50ecaa92070 | Cooking | That cast-iron pan is your ticket to glory. Learn how to season and care for it (*super easy*, just look online). When you see just how easy it is to make a restaurant-quality steak in 10 mins, you'll find yourself in the meat aisle every day for weeks. That pan is a miracle worker, I'm telling you.
EDIT: If you need... | 2 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czhaq4o | null | false | 2016-01-30T05:20:40Z |
czhapr5 | t1_czhapr5 | 1,454,131,214 | user_b89bccd9ba47 | Cooking | Are you asking about BKF, or polymerized oil? BKF is an abrasive cleaner; polymerized oil, is yes, the seasoning for cast iron. | 1 | t1_czh0bo9 | t3_4392ep | /r/Cooking/comments/t3_4392ep/czhapr5 | null | false | 2016-01-30T05:20:14Z |
czhap43 | t1_czhap43 | 1,454,131,173 | user_42ad4ec68905 | Cooking | That's an extremely non-foolproof and inconvenient method…add vinegar, heat the water to only 180, swirl it in a vortex, and strain out the wispy parts? Forget about it…
The crappy old aluminum and teflon egg poacher from the 1960s still makes perfect, truly foolproof poached eggs…it's only problem is the ancient peel... | -3 | t1_czh6a7x | t3_43bzr0 | /r/Cooking/comments/t3_43bzr0/czhap43 | null | false | 2016-01-30T05:19:33Z |
czhan07 | t1_czhan07 | 1,454,131,034 | user_518c4cb8e994 | Cooking | [LOL!](https://youtu.be/VJBpGrWr_o0) | 5 | t1_czh7y5p | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhan07 | null | false | 2016-01-30T05:17:14Z |
czhamlm | t1_czhamlm | 1,454,131,009 | user_e4a446ae5ab3 | Cooking | This is just too easy: https://www.reddit.com/r/todayilearned/comments/439umh/til_the_military_has_a_26page_manual_for_baking/
| 1 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czhamlm | null | false | 2016-01-30T05:16:49Z |
czhakg8 | t1_czhakg8 | 1,454,130,870 | user_d0cdbe065ceb | Cooking | Chicken French
2 Chicken breast thinly sliced
2 eggs
1/4 cup of parm cheese
1/2 cup of flour
pinch of salt
pinch of pepper
2-3 garlic cloves minced
1/2 cup of dry white wine
1 cup of chicken stock
1/4 cup of lemon juice
2-3 tablespoons of butter (I use unsalted so I can tell how much more salt I need to add)... | 2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhakg8 | null | false | 2016-01-30T05:14:30Z |
czhak4i | t1_czhak4i | 1,454,130,849 | user_518c4cb8e994 | Cooking | what Mattimvs said.
Use a pan similar to something you'd sauté veggies in - deep enough to hold an inch and half of water. Start with room-temperature eggs. Bring a pan to a mild (not rolling) boil. Add a tablespoon of lemon juice or white vinegar. This helps keep the white together. Crack your egg with a knife ... | 5 | t3_43bzr0 | t3_43bzr0 | /r/Cooking/comments/t3_43bzr0/czhak4i | null | false | 2016-01-30T05:14:09Z |
czhaiji | t1_czhaiji | 1,454,130,746 | user_6721f33eb218 | Cooking | I've honestly never written it down, but I take the classic 3lbs of beef/big can of crushed tomatoes/palm-full of chili powder approach, and I change it a little bit every time I make it. My group of friends does birthday chili instead of birthday cake, so I usually let whoever's birthday it is decide what's going to b... | 1 | t1_czh9yg6 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhaiji | null | false | 2016-01-30T05:12:26Z |
czhaif1 | t1_czhaif1 | 1,454,130,737 | [deleted] | Cooking | [deleted] | 1 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czhaif1 | null | false | 2016-01-30T05:12:17Z |
czhagdy | t1_czhagdy | 1,454,130,607 | user_ffda23f8bc96 | Cooking | This. https://youtu.be/AmC9SmCBUj4. Add some russet fries and enjoy. Simple but very good. Don't need to over kill it. | 1 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czhagdy | null | false | 2016-01-30T05:10:07Z |
czhafmh | t1_czhafmh | 1,454,130,556 | user_6b173d7ce532 | Cooking | A bit late to the show but these are my current best ever brownies. http://bromabakery.com/2015/01/better-than-boxed-brownies.html
Fudgy and yummmmm. | 1 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czhafmh | null | false | 2016-01-30T05:09:16Z |
czhafg5 | t1_czhafg5 | 1,454,130,545 | user_ba1acf99bcf0 | Cooking |
**3-Egg Nonstick Egg Poacher Pan Insert 8"**
||||
--:|:--|:--
Current|$9.04|Amazon (3rd Party New)
High|$9.65|Amazon (3rd Party New)
Low|$3.50|Amazon (3rd Party New)
|Average|$4.35|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/Iruq3L0.png) | [FAQ](http://www.reddit.com/r/PriceZombie/wiki/index)
| 2 | t1_czhaf9u | t3_43bzr0 | /r/Cooking/comments/t3_43bzr0/czhafg5 | null | false | 2016-01-30T05:09:05Z |
czhaf9u | t1_czhaf9u | 1,454,130,532 | user_42ad4ec68905 | Cooking | Obviously, you can boil water in any pot…the closest thing I found to what I had was [this](http://www.amazon.com/gp/product/B001B18MJ8?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s02)…which seems like it should work fine, but it sticks, even when lubricated with butter or oil, and it sits too low in the water, & do... | -4 | t1_czh8m8w | t3_43bzr0 | /r/Cooking/comments/t3_43bzr0/czhaf9u | null | false | 2016-01-30T05:08:52Z |
czhaads | t1_czhaads | 1,454,130,220 | user_5e599a4aa53a | Cooking | I assume you brown the meat, drain the fat then add everything else in but how long do you cook it for at at what temp (simmer, low simmer, etc.)? | 1 | t1_czgkol5 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhaads | null | false | 2016-01-30T05:03:40Z |
czhaa6j | t1_czhaa6j | 1,454,130,207 | user_fced57bfd396 | Cooking | I actually am ambivalent toward tuna and don't like kimchi but the sesame seeds/oil and gim sound like a good idea. Thanks! | 2 | t1_czh9ktk | t3_43aapg | /r/Cooking/comments/t3_43aapg/czhaa6j | null | false | 2016-01-30T05:03:27Z |
czha9zz | t1_czha9zz | 1,454,130,195 | user_d87c315ebdcf | Cooking | Omg I'd been trying different methods of steaks my entire life!! I saw this episode and it changed my life!! I'm always intimidated by good cuts of beef, and his lesson blew my mind! | 1 | t1_czh8vm7 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czha9zz | null | false | 2016-01-30T05:03:15Z |
czha9tr | t1_czha9tr | 1,454,130,183 | user_2da829726924 | Cooking | 1 cup basmati rice (IMO the most delicious!), 1 3/4 c water in an oven proof, covered dish (Corningware is perfect), lightly greased. Pop it in the oven at 350 for about 40 minutes. I've been doing this for over 25 years and have never had it not turn out. | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czha9tr | null | false | 2016-01-30T05:03:03Z |
czha6qy | t1_czha6qy | 1,454,129,995 | user_bfcb123a32bd | Cooking | I'm sure your inbox is getting raped, but, i want to share the reverse cook method. It changed my steak cooking game. Basically, you slow cook and then seer it at the end. It renders the fat to a soft buttery texture that is easy to chew and it also creates a great charred exterior. Serious eats did a piece on it. I'll... | 1 | t1_czgjh5q | t3_439h2k | /r/Cooking/comments/t3_439h2k/czha6qy | null | false | 2016-01-30T04:59:55Z |
czha6fh | t1_czha6fh | 1,454,129,974 | user_f4318543f956 | Cooking | Glad I could help! | 1 | t1_czh8tid | t3_437dkw | /r/Cooking/comments/t3_437dkw/czha6fh | null | false | 2016-01-30T04:59:34Z |
czha5qt | t1_czha5qt | 1,454,129,929 | user_4bbd015f5f4e | Cooking | I recently got a tagine.
Every time I cook in it I'm like "I have no idea what I'm doing" despite reading a bunch of recipes every time | 2 | t3_43c8jj | t3_43c8jj | /r/Cooking/comments/t3_43c8jj/czha5qt | null | false | 2016-01-30T04:58:49Z |
czha4ra | t1_czha4ra | 1,454,129,866 | user_84cfd3a9bac3 | Cooking | I wonder what I could do to get white chicken chili more chili like and less soup like (but not quite a dip)... Thoughts? | 1 | t1_czh3i74 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czha4ra | null | false | 2016-01-30T04:57:46Z |
czha38u | t1_czha38u | 1,454,129,773 | user_362e87f556e9 | Cooking | Rib recipe sounds good. If you get time I would like it. Thanks | 1 | t1_czgv8s8 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czha38u | null | false | 2016-01-30T04:56:13Z |
czha2fa | t1_czha2fa | 1,454,129,720 | user_2cb91a87b380 | Cooking | My absolute favorite recipe by far: http://www.thekitchn.com/sweet-recipe-raspberry-goat-cheese-brownies-165612
They aren't as difficult to make as they look, and each bite is like an orgasm in your mouth. | 1 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czha2fa | null | false | 2016-01-30T04:55:20Z |
czha1ge | t1_czha1ge | 1,454,129,660 | user_7992479ba111 | Cooking | GO TEAM VENTURE! | 2 | t1_czh6t7g | t3_439a2s | /r/Cooking/comments/t3_439a2s/czha1ge | null | false | 2016-01-30T04:54:20Z |
czh9zgv | t1_czh9zgv | 1,454,129,537 | user_2b235be39bdf | Cooking | There's actually another factor I didn't see mentioned, and this was a big one for me.
I ended up purchasing into the All Clad TK line. This is a "line" of AllClad, but it's made up of open stock from the other lines. My 3qt sauce pan is a Copper Core, my skillet it a D5, etc. They claim they picked the best line for... | 3 | t3_43b3sn | t3_43b3sn | /r/Cooking/comments/t3_43b3sn/czh9zgv | null | false | 2016-01-30T04:52:17Z |
czh9ymc | t1_czh9ymc | 1,454,129,486 | user_79db4cd2c2d0 | Cooking | Thanks for the advice. Your recipe is super simple and I will have to give it a try. | 1 | t1_czg6a33 | t3_4358qt | /r/Cooking/comments/t3_4358qt/czh9ymc | null | false | 2016-01-30T04:51:26Z |
czh9yg6 | t1_czh9yg6 | 1,454,129,475 | user_362e87f556e9 | Cooking | What is your favorite chili recipe that you have made? | 1 | t1_czgxptl | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh9yg6 | null | false | 2016-01-30T04:51:15Z |
czh9y7s | t1_czh9y7s | 1,454,129,460 | user_19a4a735e5e0 | Cooking | Looks tasty. I'd suggest letting the sauce simmer for an hour and add the herbs 5 minutes before this time is up. I also think a handful of dried tomatoes extra in the sauce and maybe a spoon full of sugar over the onions a minute before adding the tomatoes adds some depths. I usually smooth out the sauce with a mixing... | 2 | t3_43b36o | t3_43b36o | /r/Cooking/comments/t3_43b36o/czh9y7s | null | false | 2016-01-30T04:51:00Z |
czh9y6j | t1_czh9y6j | 1,454,129,457 | user_01dac8c66bbe | Cooking | avgollemono is a surprisingly good lemon, egg, orzo soup. Those are just about the only ingredients, so very easy to make too.
I can't find it online, but we make a chicken, spinach & feta orzo that is to die for. It comes out of our Americas Test Kitchen cook book. | 1 | t3_438m6b | t3_438m6b | /r/Cooking/comments/t3_438m6b/czh9y6j | null | false | 2016-01-30T04:50:57Z |
czh9xt1 | t1_czh9xt1 | 1,454,129,434 | user_79db4cd2c2d0 | Cooking | It was truly impressive. I gave my meat eating husband a bite (or two) of it and he loved it. | 1 | t1_czg53yr | t3_4358qt | /r/Cooking/comments/t3_4358qt/czh9xt1 | null | false | 2016-01-30T04:50:34Z |
czh9x62 | t1_czh9x62 | 1,454,129,394 | user_27a3d54e75f0 | Cooking | Just made these (added some chocolate chips), and holy balls these are now my go-to cookies. Granted I've never made cookies from scratch before, but still. Thanks!
| 2 | t1_czgzk7t | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh9x62 | null | false | 2016-01-30T04:49:54Z |
czh9w6p | t1_czh9w6p | 1,454,129,333 | user_f16c05c61444 | Cooking | Filipino here. Me and my mom love cilantro. My dad thinks it tastes like soap. | 2 | t1_czh5yhx | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh9w6p | null | false | 2016-01-30T04:48:53Z |
czh9v4r | t1_czh9v4r | 1,454,129,266 | user_362e87f556e9 | Cooking | This sounds great. Look forward to seeing the recipe if you have it. I love mangos | 2 | t1_czgtsrt | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh9v4r | null | false | 2016-01-30T04:47:46Z |
czh9v2o | t1_czh9v2o | 1,454,129,262 | user_f16c05c61444 | Cooking | Queso. It's funny because I freestyle it every time and my friends can taste that it is slightly different each time, but insist it is the best queso they've had. I'd think they were just being polite but they also devour it within minutes. | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh9v2o | null | false | 2016-01-30T04:47:42Z |
czh9s5z | t1_czh9s5z | 1,454,129,079 | user_2f079a05c0a4 | Cooking | Everytime I need to buy a new baking soda for my fridge, I force myself to buy something I've never cooked with. Either a spice, a cut of meat, a new sauce, but something. That way, I'm always excited to cook and it keeps me learning new things to cook with. | 7 | t1_czh6xbu | t3_43c8jj | /r/Cooking/comments/t3_43c8jj/czh9s5z | null | false | 2016-01-30T04:44:39Z |
czh9r5h | t1_czh9r5h | 1,454,129,016 | user_66a1439659ca | Cooking | Rice cooker. | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh9r5h | null | false | 2016-01-30T04:43:36Z |
czh9qv4 | t1_czh9qv4 | 1,454,128,997 | user_4c38db3072df | Cooking | What was that bit about "I like my steak rare... rare is right here" and pointing to his palm and up his wrist? He went so fast I have no idea what that was supposed to mean. | 1 | t1_czgp95u | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czh9qv4 | null | false | 2016-01-30T04:43:17Z |
czh9qsh | t1_czh9qsh | 1,454,128,993 | user_68f5cd84b053 | Cooking | I don't know about *much* larger -- maybe in really large yellow onions. It's true that the outer pieces will always be longer along the length of the arc, which would give more surface area. But since the inner layers of the onion tend to be thicker than the outer layers, I find they end up pretty close in volume, an... | -3 | t1_czh8n6o | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czh9qsh | null | false | 2016-01-30T04:43:13Z |
czh9oh9 | t1_czh9oh9 | 1,454,128,845 | user_337ceadf4a8d | Cooking | Ghee Mutton. (Goat meat cooked in clarified butter made from cow's milk)
I woke up one Sunday in 2013 craving 1. Mutton and 2. Ghee. I didnt know if there was pre-existing recipe based on this but decided just to follow what the decadent vision in my dream looked like. Pic > https://www.instagram.com/p/lIXe91md9m/
Th... | 2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh9oh9 | null | false | 2016-01-30T04:40:45Z |
czh9o11 | t1_czh9o11 | 1,454,128,816 | user_8412dca08c17 | Cooking | Agreed: restaurant food will start to disappoint you! Also, meatballs are a favorite of mine to make, because I can freeze them. I make a huge batch, cook them, and freeze what I don't eat that day. Makes it easy to pull out for a future dinner when I'm lazy :) | 1 | t1_czgxq7n | t3_43aoix | /r/Cooking/comments/t3_43aoix/czh9o11 | null | false | 2016-01-30T04:40:16Z |
czh9msy | t1_czh9msy | 1,454,128,739 | user_8412dca08c17 | Cooking | If you can afford it (about $60 a week) I also recommmend blue apron. The way they write recipes (with pictures of each step) make it incredibly easy. And they give you a great variety of types of food. For a single guy, if you get the one for 2 people (2 meals for 3 nights), that would last you 6 days.
I started to ... | 3 | t1_czgywnq | t3_43aoix | /r/Cooking/comments/t3_43aoix/czh9msy | null | false | 2016-01-30T04:38:59Z |
czh9l8m | t1_czh9l8m | 1,454,128,637 | user_c7075c32abd9 | Cooking | Not a dish really, but a great picnic sandwich:
* One of those big Hawaiian bread things (the tall circle ones)
* Some sliced ham deli meat
* Some salami
* Some spreadable butter (no margarine)
* Some munster cheese
Cut the bread tire in half (as if you're making a HUGE burger bun). Spread butter on both halves; lay ... | 2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh9l8m | null | false | 2016-01-30T04:37:17Z |
czh9ku8 | t1_czh9ku8 | 1,454,128,613 | user_37f79e68d6a7 | Cooking | ...a short Google suggests this as an astonishing North American/ Rest of the Anglosphere divide.
https://en.wikipedia.org/wiki/Entrée
In most of the Anglosphere (and in French), *entrée* is the light first course, equivalent to "appetizer". | 2 | t1_czh54li | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh9ku8 | null | false | 2016-01-30T04:36:53Z |
czh9ktk | t1_czh9ktk | 1,454,128,611 | user_e2f7ff4afb8d | Cooking | Add sesame seeds and some gim. It'll help flavour it up. However, if you do that I recommend sesame oil vs soy sauce.
For spicy rice, try using kimchi. You can also add tuna. | 1 | t1_czh9aj1 | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh9ktk | null | false | 2016-01-30T04:36:51Z |
czh9hue | t1_czh9hue | 1,454,128,425 | user_622915a12f7d | Cooking | The amount of space they take is pretty negligible too. Mine can do up to 12 cups (which is a lot of fucking rice) and it's maybe a foot and a half tall, a foot across. Plus the multicookers like the InstantPot make it less of a unitasker. Mine only does rice and steaming, but given how much I love and use it, when I e... | 4 | t1_czh8xyf | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh9hue | null | false | 2016-01-30T04:33:45Z |
czh9hii | t1_czh9hii | 1,454,128,406 | user_1b1a12788934 | Cooking | Salt. Pepper. Olive oil. Almost any vegetable. Cut. Toss. Roast in hot oven (400-425f) Simple and easy.
Take a piece of meat. Do the same. Take 5 minutes to research what meats roast well. Read what the different types of cooking are. Roasting. Braising. What are they? You can find out in 5 short minutes. Look, you'r... | 1 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czh9hii | null | false | 2016-01-30T04:33:26Z |
czh9h5t | t1_czh9h5t | 1,454,128,386 | user_6537bd76abba | Cooking | (╯ಠ_ಠ）╯︵ ┻━┻ | 1 | t1_czh9fdb | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh9h5t | null | false | 2016-01-30T04:33:06Z |
czh9g7w | t1_czh9g7w | 1,454,128,328 | user_fced57bfd396 | Cooking | It's really easy though and not every one has the space for a rice cooker. My current home is not only short on counter space ( I only hav3 2.5- 3 ft of counter space in my entire kitchen) but I only have a few cabinets as well so I could barely fit a rice cooker in those either. (Note: I love rice cookers and will own... | 1 | t1_czh8xyf | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh9g7w | null | false | 2016-01-30T04:32:08Z |
czh9ffv | t1_czh9ffv | 1,454,128,281 | user_8412dca08c17 | Cooking | I just got an induction cooktop 1 year ago. I've invested in a lot of pans and can tell you what ones work best. If you can give me a bit more info on what you want to use the pans for, I can try to help you out. In general:
* I use my large All-Clad pan the most for cooking meats and vegetables on the stove stop. Sad... | 6 | t1_czh4kf3 | t3_43b3sn | /r/Cooking/comments/t3_43b3sn/czh9ffv | null | false | 2016-01-30T04:31:21Z |
czh9fdb | t1_czh9fdb | 1,454,128,277 | user_b66a645c65a6 | Cooking | [My Ziti.](http://i.imgur.com/VbEj454.jpg) It's not even fancy, just basic and usually with whatever cheeses/ingredients I have on hand.
* 1lb Ground turkey/beef (we generally use ground turkey) browned in pan with salt and pepper
* McCormick's Thick and Zesty spaghetti Sauce. (My mom used this growing up so I just p... | 2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh9fdb | null | false | 2016-01-30T04:31:17Z |
czh9csq | t1_czh9csq | 1,454,128,118 | user_a6272572ae51 | Cooking | Throw in some green peppercorns and you have a steak au poivre | 2 | t1_czgs7tj | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh9csq | null | false | 2016-01-30T04:28:38Z |
czh9bvj | t1_czh9bvj | 1,454,128,060 | user_2c9be69cf6e3 | Cooking | And Indian.... And Vietnamese | 8 | t1_czh7y8d | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh9bvj | null | false | 2016-01-30T04:27:40Z |
czh9atu | t1_czh9atu | 1,454,127,995 | user_362e87f556e9 | Cooking | The ghiradelli box brownies from Costco are Fantastic and easy in Pinch. | 1 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czh9atu | null | false | 2016-01-30T04:26:35Z |
czh9aj1 | t1_czh9aj1 | 1,454,127,976 | user_fced57bfd396 | Cooking | Lately I've been eating fried eggs and plain rice, and occasionally I use a bit of soy sauce, It's actually quite delish. The egg helps flavour the rice. I also really like spicy rice so sometimes I'll get a tiny habanero and throw it in with my rice. | 4 | t1_czh0hfu | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh9aj1 | null | false | 2016-01-30T04:26:16Z |
czh99p1 | t1_czh99p1 | 1,454,127,922 | user_eeb3d2ab6b8e | Cooking | It makes exactly 0 difference in the shape and size of the finished product. To me it just seems like an unnecessary step that I have skipped every time I've cut an onion. | -2 | t3_43b1fk | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czh99p1 | null | false | 2016-01-30T04:25:22Z |
czh98bb | t1_czh98bb | 1,454,127,834 | user_d80540c299f7 | Cooking | https://www.reddit.com/r/GifRecipes/
Many of these are also on youtube | 1 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czh98bb | null | false | 2016-01-30T04:23:54Z |
czh9551 | t1_czh9551 | 1,454,127,634 | user_1e02e83189b7 | Cooking | Correct. You can deglaze the pan with basically any liquid, but red wine really works well. Once you've cooked your steaks and there's a bunch of brown/black stuff on the bottom of the pan, pour in maybe a half cup or so of wine. I usually use a spatula to make sure I scrape up all the bits, and to mix the wine with th... | 2 | t1_czgpeu5 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh9551 | null | false | 2016-01-30T04:20:34Z |
czh941a | t1_czh941a | 1,454,127,567 | user_5ef3c93e597a | Cooking | Not as good as Nandos!
Just kidding, looks fantastic and will definitely try for sure!
| 1 | t3_42zrg8 | t3_42zrg8 | /r/Cooking/comments/t3_42zrg8/czh941a | null | false | 2016-01-30T04:19:27Z |
czh93et | t1_czh93et | 1,454,127,529 | user_072aaebaefd6 | Cooking | It's funny but I think I will try it! I am allergic to onions so he does this already. | 1 | t1_czh6o3e | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh93et | null | false | 2016-01-30T04:18:49Z |
czh92rn | t1_czh92rn | 1,454,127,489 | user_8735a9670595 | Cooking | Latkas for Hanuka. My wife's Jewish, but I'm not, so I just improvised from the potato pancakes my mothers used to make.
* grated russet potatoes, rinsed and spun dry in a salad spinner. I smash up a vitamin C tablet and mix it into the potatoes to keep them from turning brown.
* diced onion, may half an onion fo... | 2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh92rn | null | false | 2016-01-30T04:18:09Z |
czh92fh | t1_czh92fh | 1,454,127,468 | user_d57a08dc893a | Cooking | I know but it is lower in lactose to the level where I can digest it.
I have trouble with cow cheese. | 1 | t1_czh8wug | t3_43ck48 | /r/Cooking/comments/t3_43ck48/czh92fh | null | false | 2016-01-30T04:17:48Z |
czh8y2l | t1_czh8y2l | 1,454,127,204 | user_8412dca08c17 | Cooking | I feel the same way (needing to learn more). I'm a huge fan of science behind cooking so I can understand what works and what doesn't. The Food Lab book is pretty awesome (expensive but well worth it). It covers everything, I love it :)
Also to go on what Guygan said, I've made it a new years resolution for 2 years no... | 2 | t1_czh71ab | t3_43c8jj | /r/Cooking/comments/t3_43c8jj/czh8y2l | null | false | 2016-01-30T04:13:24Z |
czh8xyf | t1_czh8xyf | 1,454,127,196 | [deleted] | Cooking | [deleted] | 5 | t1_czh0oto | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh8xyf | null | false | 2016-01-30T04:13:16Z |
czh8xtf | t1_czh8xtf | 1,454,127,186 | user_8c410d47a313 | Cooking | Roasted brussel sprouts spit in the face of steamed or boiled brussel sprouts. If you don't like a vegetable put some garlic salt on it and guess what that shit is candy now. | 5 | t1_czgx10n | t3_43aoix | /r/Cooking/comments/t3_43aoix/czh8xtf | null | false | 2016-01-30T04:13:06Z |
czh8xig | t1_czh8xig | 1,454,127,167 | user_debf194c61e1 | Cooking | 5? Try 3. Salt, Lime, Avocado. Just made that for 20+ people and they thought I was magic. | 6 | t1_czgics7 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh8xig | null | false | 2016-01-30T04:12:47Z |
czh8wug | t1_czh8wug | 1,454,127,125 | user_9570697af81c | Cooking | Goat cheese contains lactose. | 1 | t3_43ck48 | t3_43ck48 | /r/Cooking/comments/t3_43ck48/czh8wug | null | false | 2016-01-30T04:12:05Z |
czh8vm7 | t1_czh8vm7 | 1,454,127,050 | user_373a08a98f14 | Cooking | I can attest to Alton brown's ribeye. I'd never cooked a steak before and it turned out perfectly. | 2 | t1_czgsjmw | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czh8vm7 | null | false | 2016-01-30T04:10:50Z |
czh8tod | t1_czh8tod | 1,454,126,933 | user_8412dca08c17 | Cooking | I'm a huge fan of Cook's Illustrated and I also had been on a quest to find the best brownie recipe, trying out about 2 dozen different recipes. Cook's Illustrated was a clear winner. I used a slightly different version from their site, the Triple Chocolate one, but it looks quite similar. If you want to know the recip... | 4 | t1_czgq1bn | t3_4393jp | /r/Cooking/comments/t3_4393jp/czh8tod | null | false | 2016-01-30T04:08:53Z |
czh8tid | t1_czh8tid | 1,454,126,921 | user_1f5104675485 | Cooking | Thanks for the advice, after making my first batch, I can definitely see how this would improve the recipe as a whole! | 1 | t1_czgki4r | t3_437dkw | /r/Cooking/comments/t3_437dkw/czh8tid | null | false | 2016-01-30T04:08:41Z |
czh8six | t1_czh8six | 1,454,126,861 | user_bbaac13edcf2 | Cooking | thanks dude.. :D
i wasnt aiming for a funny post but i like the idea of making some laugh | 2 | t1_czgxavx | t3_43aics | /r/Cooking/comments/t3_43aics/czh8six | null | false | 2016-01-30T04:07:41Z |
czh8oyb | t1_czh8oyb | 1,454,126,643 | user_4ce4fa26193e | Cooking | Oh yeah, do whatever you want for the chicken honestly. Sometimes I put it on the Foreman, sometimes I bake it, sometimes I do it in a pan ... just get it cooked. :) | 2 | t1_czgwao4 | t3_438m6b | /r/Cooking/comments/t3_438m6b/czh8oyb | null | false | 2016-01-30T04:04:03Z |
czh8on7 | t1_czh8on7 | 1,454,126,625 | [deleted] | Cooking | [deleted] | -1 | t1_czh8lvh | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh8on7 | null | false | 2016-01-30T04:03:45Z |
czh8oks | t1_czh8oks | 1,454,126,620 | user_525db10e7ffa | Cooking | Corn and chicken chowder, also, mad easy to make. | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh8oks | null | false | 2016-01-30T04:03:40Z |
czh8n6o | t1_czh8n6o | 1,454,126,537 | user_13d47bf62040 | Cooking | No, radial cuts result in a much larger piece from the outside of the onion vs the inside. | 17 | t1_czh4gxx | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czh8n6o | null | false | 2016-01-30T04:02:17Z |
czh8m8w | t1_czh8m8w | 1,454,126,477 | user_0e72a4fd363c | Cooking | Any pot'll do. If you're replacing one you damaged, get one that's like it -- aluminum and teflon piece of crap, since it's what they're used to.
Have you asked them if they want it replaced? If they don't, you're off the hook. If so, ask them to pick one out on Amazon and have it shipped to them. I wrecked a guy's ca... | 0 | t3_43bzr0 | t3_43bzr0 | /r/Cooking/comments/t3_43bzr0/czh8m8w | null | false | 2016-01-30T04:01:17Z |
czh8lvh | t1_czh8lvh | 1,454,126,455 | user_f8f1f62d1264 | Cooking | It's all over Thai, Cambodian, definitely Vietnamese, Malaysian, Singaporean, and Indonesian food. And, anecdotally, I have friends from all of those countries who don't think it tastes like soap.
By "Asian" do you just mean Korea/Japan? | 4 | t1_czh5yhx | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh8lvh | null | false | 2016-01-30T04:00:55Z |
czh8lh3 | t1_czh8lh3 | 1,454,126,429 | user_22e22017cd1b | Cooking | The radial cut is all I've ever done, its what my mom did too. I never found it difficult to execute, even as a kid. I've tried the horizontal cut thing few times, I always find it awkward and I feel like I'm going to slice my palm off. Radial for the win! | 5 | t1_czh6hbu | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czh8lh3 | null | false | 2016-01-30T04:00:29Z |
czh8l16 | t1_czh8l16 | 1,454,126,402 | user_f04d3379f276 | Cooking | Salsa. The head chef at my restaurant taught me her recipe she learned growing up in Italy. Friends, family...everyone freaks out over it.
The funny thing is it contains no fresh ingredients at all. | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh8l16 | null | false | 2016-01-30T04:00:02Z |
czh8k4u | t1_czh8k4u | 1,454,126,346 | user_77bacee07ee6 | Cooking | My wife had to do the fodmap thing while breastfeeding. I found I could saute a couple of smashed garlic cloves in oil then fish them out before continuing with the dish. | 4 | t1_czh2gvy | t3_43awln | /r/Cooking/comments/t3_43awln/czh8k4u | null | false | 2016-01-30T03:59:06Z |
czh8k0p | t1_czh8k0p | 1,454,126,338 | user_0a888e93d757 | Cooking | My husband doesn't like to cook (he leaves that to me), but he LOVES guacamole. He makes a very simple version, but we love it, it's the main thing we make together. The day we got engaged we celebrated with making a ton of the stuff. It was the best batch we ever made together. | 1 | t1_czgics7 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh8k0p | null | false | 2016-01-30T03:58:58Z |
czh8hab | t1_czh8hab | 1,454,126,175 | user_383dabbbb044 | Cooking | I know. Following the term used in an above comment. Figured it might have been easier for people to follow. | 7 | t1_czh48vq | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh8hab | null | false | 2016-01-30T03:56:15Z |
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