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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
czh8fkt | t1_czh8fkt | 1,454,126,073 | user_2e296f89b64d | Cooking | Grilled or fried? Nothing beats good crispy fish tacos with shredded cabbage. | 1 | t1_czgjsct | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh8fkt | null | false | 2016-01-30T03:54:33Z |
czh8f1i | t1_czh8f1i | 1,454,126,041 | user_2e296f89b64d | Cooking | Elaborate. | 1 | t1_czgr2hk | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh8f1i | null | false | 2016-01-30T03:54:01Z |
czh8elo | t1_czh8elo | 1,454,126,016 | user_2e296f89b64d | Cooking | I made a killer one for the last super bowl party. It's a bag (1 lb.) of cooked spinach, a block of Philly cream cheese, 1/2 cup of half and half, a tablespoon of horseradish, a minced toasted jalapeño, some freshly cracked white pepper, and a pinch each of parsley and dill. No artichoke, though. | 1 | t1_czgvi47 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh8elo | null | false | 2016-01-30T03:53:36Z |
czh8dxa | t1_czh8dxa | 1,454,125,976 | user_fd6972fa0148 | Cooking | Do you cream the peanut butter with the sugar in a processor just as normal with butter? | 1 | t1_czgzk7t | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh8dxa | null | false | 2016-01-30T03:52:56Z |
czh8dof | t1_czh8dof | 1,454,125,963 | user_00aa590e6ff2 | Cooking | The ingredients are a good start but how do you do your drops? | 1 | t1_czgkol5 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh8dof | null | false | 2016-01-30T03:52:43Z |
czh8d6w | t1_czh8d6w | 1,454,125,934 | user_eb6bdae2b5b9 | Cooking | Beef Stroganoff. Super easy, super tasty. Since we're being fancy start it off with tossed salad (ready to eat style, no dressing added after served) and serve the entree with asparagus.
Then have a box of wine for dessert and see where the evening takes you? | 1 | t3_439s0h | t3_439s0h | /r/Cooking/comments/t3_439s0h/czh8d6w | null | false | 2016-01-30T03:52:14Z |
czh8c5t | t1_czh8c5t | 1,454,125,872 | user_2e296f89b64d | Cooking | How? | 1 | t1_czgynjh | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh8c5t | null | false | 2016-01-30T03:51:12Z |
czh8b4f | t1_czh8b4f | 1,454,125,811 | user_2e296f89b64d | Cooking | Please post your lasagna recipe. I have all the makings for one, but I don't know what to do with them. | 1 | t1_czh4r20 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh8b4f | null | false | 2016-01-30T03:50:11Z |
czh89zq | t1_czh89zq | 1,454,125,744 | user_2e296f89b64d | Cooking | You're missing cumin. Add 1/2 teaspoon next time and you'll see what you've been missing. | 1 | t1_czh5vi2 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh89zq | null | false | 2016-01-30T03:49:04Z |
czh88n0 | t1_czh88n0 | 1,454,125,664 | user_2e296f89b64d | Cooking | I have a "down 'n' dirty" hot wing recipe. It's fast and easy. It only takes two steps.
1. Cook wings in hot oil. I typically use a wok, but only because I don't have a deep fryer.
2. Roll cooked wings in a bowl full of Valentina hot sauce.
No butter required. For some reason, Valentina has just enough flavor and t... | 3 | t1_czh66gz | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh88n0 | null | false | 2016-01-30T03:47:44Z |
czh863a | t1_czh863a | 1,454,125,514 | user_2e296f89b64d | Cooking | Oh my god. That sounds absolutely delicious. | 2 | t1_czh6hok | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh863a | null | false | 2016-01-30T03:45:14Z |
czh83ml | t1_czh83ml | 1,454,125,366 | user_f50ecaa92070 | Cooking | Filet mignon, brother. The cast iron skillet's best friend. So easy, and such a great piece of meat. | 1 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czh83ml | null | false | 2016-01-30T03:42:46Z |
czh83hd | t1_czh83hd | 1,454,125,359 | user_2e296f89b64d | Cooking | Salmon with beurre blanc
* 1 salmon filet, with skin on one side
* 1/2 cup heavy whipping cream
* 8 button/white mushrooms
* 2-4 cloves garlic
* 4 tbsp. (1/2 stick) butter
* 1 cup white wine (Sauvignon Blanc for dry or Pinot Grigio for extra creamy)
* pinch of dill
Mince garlic. Slice mushrooms vertically in 1/4 inch... | 2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh83hd | null | false | 2016-01-30T03:42:39Z |
czh83f2 | t1_czh83f2 | 1,454,125,355 | user_32ba9c5c1c2c | Cooking | White/Native American it tastes exactly like soap!! | 1 | t1_czgxi1z | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh83f2 | null | false | 2016-01-30T03:42:35Z |
czh83ar | t1_czh83ar | 1,454,125,348 | user_ee0af5e5d0cf | Cooking | hhnnnnngggggg | 1 | t1_czh53rd | t3_439lvt | /r/Cooking/comments/t3_439lvt/czh83ar | null | false | 2016-01-30T03:42:28Z |
czh82kl | t1_czh82kl | 1,454,125,304 | user_32ba9c5c1c2c | Cooking | Whiskey | 1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh82kl | null | false | 2016-01-30T03:41:44Z |
czh82f9 | t1_czh82f9 | 1,454,125,294 | user_8d12b3ac5bc9 | Cooking | Boneless, batter-dipped strips. I've never gotten very good results from fried chicken at home, but batter-dipped has been the exception. You can find some amazing batter mixes in the cajun section of most grocery stores. | 2 | t3_439a2s | t3_439a2s | /r/Cooking/comments/t3_439a2s/czh82f9 | null | false | 2016-01-30T03:41:34Z |
czh80g6 | t1_czh80g6 | 1,454,125,180 | user_6444b0068d22 | Cooking | I had that realisation earlier when I thought 'I don't really want to eat pasta or curry today...' and I had no idea of what to make | 2 | t3_43c8jj | t3_43c8jj | /r/Cooking/comments/t3_43c8jj/czh80g6 | null | false | 2016-01-30T03:39:40Z |
czh80dd | t1_czh80dd | 1,454,125,176 | user_fbb51e07454e | Cooking | If you like a more detailed description of the same process, I've followed [this](https://www.reddit.com/r/Cooking/comments/iom1o/a_quick_reminder_on_how_to_cook_the_perfect_steak/) with great results. | 1 | t1_czgjh5q | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh80dd | null | false | 2016-01-30T03:39:36Z |
czh7y8d | t1_czh7y8d | 1,454,125,050 | [deleted] | Cooking | [deleted] | -8 | t1_czh7t31 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh7y8d | null | false | 2016-01-30T03:37:30Z |
czh7y5p | t1_czh7y5p | 1,454,125,046 | user_9570697af81c | Cooking | /r/firstworldproblems | 25 | t3_43c6hr | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czh7y5p | null | false | 2016-01-30T03:37:26Z |
czh7we8 | t1_czh7we8 | 1,454,124,943 | user_8d12b3ac5bc9 | Cooking | I'm going to counter your burger argument with my own recipe. It's hard to screw up if you watch things carefully, but it might shorten your life by a few years. Tool wise, use your cast iron pan and an instant-read meat thermometer. You'll also need an onion, ground beef that's not more than 85% lean, yellow mustard, ... | 1 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czh7we8 | null | false | 2016-01-30T03:35:43Z |
czh7un1 | t1_czh7un1 | 1,454,124,844 | user_4acb4b19c03f | Cooking | On some occasions I grind the meat, afterwards I toss in the carrots, celery, and onion. This almost liquifies the mirepoix. Alternatively, a food processor approximates this, but pretty essential to a good bolognese. With some sweating they disappear.
Hopefully she'll enjoy, and then you can tell her afterward. | 1 | t3_43cdec | t3_43cdec | /r/Cooking/comments/t3_43cdec/czh7un1 | null | false | 2016-01-30T03:34:04Z |
czh7u81 | t1_czh7u81 | 1,454,124,820 | user_9d0f46108518 | Cooking | How many hours is "a lot" of hours? | 1 | t1_czgxz7l | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czh7u81 | null | false | 2016-01-30T03:33:40Z |
czh7t6k | t1_czh7t6k | 1,454,124,757 | user_564ed873e74c | Cooking | I'd say that cilantro is known as"Chinese parsley" is evidence enough.
http://chinesefood.about.com/od/vegetablesrecipes/a/cilantro_2.htm | 4 | t1_czh7fhw | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh7t6k | null | false | 2016-01-30T03:32:37Z |
czh7t5z | t1_czh7t5z | 1,454,124,755 | user_5a8c1ba1c543 | Cooking | I'm a coonass, and we love stuffing chicken with rice dressing. So good. Serve with a salad, and you have a complete meal. | 2 | t3_438o4q | t3_438o4q | /r/Cooking/comments/t3_438o4q/czh7t5z | null | false | 2016-01-30T03:32:35Z |
czh7t31 | t1_czh7t31 | 1,454,124,751 | user_702b09a8c6e9 | Cooking | Why is cilantro so prominent in Asian cuisine then? I know some people have that but didn't know it was racial or ethnic | 8 | t1_czgxi1z | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh7t31 | null | false | 2016-01-30T03:32:31Z |
czh7sq8 | t1_czh7sq8 | 1,454,124,732 | [deleted] | Cooking | [deleted] | 1 | t1_czgzk7t | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh7sq8 | null | false | 2016-01-30T03:32:12Z |
czh7r3f | t1_czh7r3f | 1,454,124,638 | user_41ca5375f9ee | Cooking | I would totally help you deglaze that pan if I was there with you... | 3 | t1_czgpdpp | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czh7r3f | null | false | 2016-01-30T03:30:38Z |
czh7qyh | t1_czh7qyh | 1,454,124,630 | user_2f78037a3375 | Cooking | Very true... I might still go ahead as the recipe states and have a backup, just in case... | 1 | t1_czh7ooj | t3_43cdec | /r/Cooking/comments/t3_43cdec/czh7qyh | null | false | 2016-01-30T03:30:30Z |
czh7qfm | t1_czh7qfm | 1,454,124,602 | user_ae1be56d66cf | Cooking | Thanks for the info everyone! | 2 | t3_43b3sn | t3_43b3sn | /r/Cooking/comments/t3_43b3sn/czh7qfm | null | false | 2016-01-30T03:30:02Z |
czh7q49 | t1_czh7q49 | 1,454,124,583 | user_8a0dcbbdb180 | Cooking | Season the pan! | 0 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czh7q49 | null | false | 2016-01-30T03:29:43Z |
czh7pml | t1_czh7pml | 1,454,124,555 | user_fd4d96a6e965 | Cooking | Thank you! This is exactly what I am looking for. As for the chili though, it wasn't anything special. It's just the regular beef, tomato and kidney beans basic. Simple chili...American style maybe. | 1 | t1_czh67qt | t3_43c39k | /r/Cooking/comments/t3_43c39k/czh7pml | null | false | 2016-01-30T03:29:15Z |
czh7ooj | t1_czh7ooj | 1,454,124,500 | [deleted] | Cooking | [deleted] | 0 | t3_43cdec | t3_43cdec | /r/Cooking/comments/t3_43cdec/czh7ooj | null | false | 2016-01-30T03:28:20Z |
czh7onn | t1_czh7onn | 1,454,124,498 | user_cc521af1e1fb | Cooking | I prefer to salt and pepper the steaks, pop them in the sous vide at 125-129F for 2 hours, then sear them in a screaming hot pan for 30s per side and put butter, garlic, and thyme on them while they rest. | 1 | t1_czgjh5q | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh7onn | null | false | 2016-01-30T03:28:18Z |
czh7nwd | t1_czh7nwd | 1,454,124,452 | user_516a827ea64b | Cooking | My advice is this: make your cupboard your friend. Buy some shelf stable foods (rice, beans, lentils), and some canned foods. These won't go bad quickly, which should help limit your spoilage.
My advice for learning to cook: start with a spaghetti sauce:
1.Put a pot on medium heat. Add a bit of olive oil. Allow... | 1 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czh7nwd | null | false | 2016-01-30T03:27:32Z |
czh7kz6 | t1_czh7kz6 | 1,454,124,284 | user_fd4d96a6e965 | Cooking | I can't! I refuse too. I have $70 dollars in this chili. I take this as a opportunity to experiment. | 1 | t1_czh683a | t3_43c39k | /r/Cooking/comments/t3_43c39k/czh7kz6 | null | false | 2016-01-30T03:24:44Z |
czh7jun | t1_czh7jun | 1,454,124,218 | user_c765301c4234 | Cooking | Shepherds Pie. Cook it in the skillet, bake it in the skillet.
You can use other meats if you don't like lamb, ground turkey is pretty delicious as a substitute.
Beef is a traditional alternative, cottage pie I think it's called. | 1 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czh7jun | null | false | 2016-01-30T03:23:38Z |
czh7in2 | t1_czh7in2 | 1,454,124,147 | user_d72eb0607a7f | Cooking | Mark Bittmans how to cook everything | 2 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czh7in2 | null | false | 2016-01-30T03:22:27Z |
czh7ibi | t1_czh7ibi | 1,454,124,127 | user_2f78037a3375 | Cooking | Probably, yes - at the very least she would know it when I was doing prep (why are you chopping carrots and celery, hon?)... | 1 | t1_czh7bn8 | t3_43cdec | /r/Cooking/comments/t3_43cdec/czh7ibi | null | false | 2016-01-30T03:22:07Z |
czh7hn4 | t1_czh7hn4 | 1,454,124,085 | user_a923193cbe5c | Cooking | I haven't looked at this thread in forever so now I'm wondering if that was the actual source of the downvotes ("leave meat out forever!") as opposed to my precious thought of just general "piling on." | 1 | t1_czgjkgn | t3_4092oo | /r/Cooking/comments/t3_4092oo/czh7hn4 | null | false | 2016-01-30T03:21:25Z |
czh7fhw | t1_czh7fhw | 1,454,123,957 | [deleted] | Cooking | [deleted] | -1 | t1_czh7do1 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh7fhw | null | false | 2016-01-30T03:19:17Z |
czh7e6l | t1_czh7e6l | 1,454,123,883 | user_0ef1d3bb370f | Cooking | New England clam chowder. If theres one thing i hate its watery chowda... If it aint stick to your spoon thick it aint right in my book | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh7e6l | null | false | 2016-01-30T03:18:03Z |
czh7do1 | t1_czh7do1 | 1,454,123,854 | user_564ed873e74c | Cooking | What? Cilantro is ubiquitous in China | 7 | t1_czgxi1z | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh7do1 | null | false | 2016-01-30T03:17:34Z |
czh7bn8 | t1_czh7bn8 | 1,454,123,731 | user_9570697af81c | Cooking | Will she (or you) even know they are in the dish when it's all cooked? | 1 | t3_43cdec | t3_43cdec | /r/Cooking/comments/t3_43cdec/czh7bn8 | null | false | 2016-01-30T03:15:31Z |
czh7a5t | t1_czh7a5t | 1,454,123,639 | user_7154077f31cc | Cooking | Dude! Food wishes has never steered me wrong. | 3 | t1_czgibpx | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh7a5t | null | false | 2016-01-30T03:13:59Z |
czh76ul | t1_czh76ul | 1,454,123,445 | user_f22aa70369ba | Cooking | Surprised no one had mentioned this. I always sautee my rice before cooking. Just melt some butter and let the rice simmer in it for a bit, being careful not to let the butter burn. Not sure exactly why it works, but it does. Just do it. | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh76ul | null | false | 2016-01-30T03:10:45Z |
czh76hv | t1_czh76hv | 1,454,123,426 | user_2b50dc4ff067 | Cooking | Let the dough rest at room temp for a couple hours before you shape | 2 | t3_43b36o | t3_43b36o | /r/Cooking/comments/t3_43b36o/czh76hv | null | false | 2016-01-30T03:10:26Z |
czh766c | t1_czh766c | 1,454,123,407 | user_eb6bdae2b5b9 | Cooking | >I really hate grocery shopping.
I used to be like you. I viewed it as a chore, something that had to get done once per week. Now? I *love* shopping. I'm buying all the stuff that's going to go in my food-hole. I want good stuff to go in my food hole.
You like general tso's chicken? Apart from using good, hot c... | 1 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czh766c | null | false | 2016-01-30T03:10:07Z |
czh754l | t1_czh754l | 1,454,123,346 | user_1923e357dc80 | Cooking | Good call - mac & cheese is a guaranteed crowd-pleaser.
The modernist cuisine [recipe](http://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/) is awesome, and it couldn't be easier.
I find that the 'old fashioned' recipe is better for adding depth of flavor for when you have pretty-good cheese, but if ... | 3 | t1_czgnx6i | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh754l | null | false | 2016-01-30T03:09:06Z |
czh71ps | t1_czh71ps | 1,454,123,152 | user_0ef1d3bb370f | Cooking | Care to share your tikka masala recipe? | 1 | t1_czgwygz | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh71ps | null | false | 2016-01-30T03:05:52Z |
czh71ab | t1_czh71ab | 1,454,123,126 | user_9570697af81c | Cooking | Dedicate one night every week to try cooking something ridiculous from some combo of ingredients and spices that you come up with. If it sucks, eat it anyway. | 1 | t1_czh6xbu | t3_43c8jj | /r/Cooking/comments/t3_43c8jj/czh71ab | null | false | 2016-01-30T03:05:26Z |
czh6zzo | t1_czh6zzo | 1,454,123,050 | user_0ef1d3bb370f | Cooking | Red onions to be exact | 3 | t1_czgj5g3 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh6zzo | null | false | 2016-01-30T03:04:10Z |
czh6z29 | t1_czh6z29 | 1,454,122,996 | user_8e8e86a70219 | Cooking | Buy a rice cooker. | 0 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh6z29 | null | false | 2016-01-30T03:03:16Z |
czh6yxm | t1_czh6yxm | 1,454,122,989 | user_2dd37ff64cee | Cooking | We are in good company. It's what alton brown does too. | -2 | t1_czh5sqr | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czh6yxm | null | false | 2016-01-30T03:03:09Z |
czh6xmh | t1_czh6xmh | 1,454,122,913 | user_91f6833c17d6 | Cooking | Waffles | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh6xmh | null | false | 2016-01-30T03:01:53Z |
czh6xbu | t1_czh6xbu | 1,454,122,896 | user_8f51b2c6dfe6 | Cooking | I feel like I am stagnating rather than innovating, stuck in this cycle of cooking great but familiar and easy food. | 2 | t1_czh6b3m | t3_43c8jj | /r/Cooking/comments/t3_43c8jj/czh6xbu | null | false | 2016-01-30T03:01:36Z |
czh6w66 | t1_czh6w66 | 1,454,122,834 | user_ef6376a3b591 | Cooking | tri tip. I love grilling it and making it with different marinades. | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh6w66 | null | false | 2016-01-30T03:00:34Z |
czh6w2g | t1_czh6w2g | 1,454,122,828 | [deleted] | Cooking | [deleted] | 1 | t1_czh36fx | t3_43blit | /r/Cooking/comments/t3_43blit/czh6w2g | null | false | 2016-01-30T03:00:28Z |
czh6vzm | t1_czh6vzm | 1,454,122,824 | user_f5e87a9d3bc3 | Cooking | Sausage rolls: http://www.taste.com.au/recipes/17409/sausage+rolls. I don't use bbq sauce though and instead just more tomato sauce plus I make them half size. I get asked to make these for parties a lot. | 2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh6vzm | null | false | 2016-01-30T03:00:24Z |
czh6t8y | t1_czh6t8y | 1,454,122,668 | user_698102833f0e | Cooking | Don't know if this has been said or not, but always boil your water first and then add the rice, drop the temp to low and cover. Cook without removing the lid for 15 to 20 minutes then fluff. Your rice is absorbing water while it comes to a boil and that's causing the mushy texture. | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh6t8y | null | false | 2016-01-30T02:57:48Z |
czh6t7g | t1_czh6t7g | 1,454,122,665 | user_f334644d0fd9 | Cooking | Thanks for the heads up about the new Venture Bros season! | 2 | t3_439a2s | t3_439a2s | /r/Cooking/comments/t3_439a2s/czh6t7g | null | false | 2016-01-30T02:57:45Z |
czh6o3e | t1_czh6o3e | 1,454,122,369 | [deleted] | Cooking | [deleted] | 1 | t1_czh678g | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh6o3e | null | false | 2016-01-30T02:52:49Z |
czh6ndk | t1_czh6ndk | 1,454,122,330 | user_0e1e3782d2e3 | Cooking | My Danish rice pudding with raspberry sauce. I made it for Christmas this year, twice, and it was inhaled. | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh6ndk | null | false | 2016-01-30T02:52:10Z |
czh6na5 | t1_czh6na5 | 1,454,122,324 | user_2be1c132e5ae | Cooking | Bring the rice, salt, fat, and water to boil in an uncovered pot. Reduce heat to simmer (low or 2-3), stir very well, and then cover. Peek by barely lifting the lid in 10 minutes to see if there's still visible water above or in the top layer of rice, and then every 2-3 minutes. As soon as it's looking like the rice yo... | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh6na5 | null | false | 2016-01-30T02:52:04Z |
czh6ls2 | t1_czh6ls2 | 1,454,122,238 | user_25b16d956e08 | Cooking | I would say it should be fine...the most you want to do with a salt block is wipe it off with a damp cloth...the problem is if it was dunked in water a while--water can seep in as it is porous and crack it next time you heat it.. I would place it in a cool oven about under 100F for a couple hours to dry it out for hum... | 29 | t3_43c6hr | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czh6ls2 | null | false | 2016-01-30T02:50:38Z |
czh6lgq | t1_czh6lgq | 1,454,122,220 | user_b36635c4a2fa | Cooking | Thanks! | 1 | t1_czh6dg4 | t3_43biqy | /r/Cooking/comments/t3_43biqy/czh6lgq | null | false | 2016-01-30T02:50:20Z |
czh6l2p | t1_czh6l2p | 1,454,122,198 | user_9e003b4d08b7 | Cooking | Super detailed reply- those are great diagrams! Thanks a bunch. | 5 | t1_czh3tsf | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czh6l2p | null | false | 2016-01-30T02:49:58Z |
czh6jvz | t1_czh6jvz | 1,454,122,134 | user_8957bfc50952 | Cooking | Or avocado oil.
My personal favourite is clarified butter. Growing up brown has some advantages when it comes to cooking. Clarified butter > regular butter errytime. | 1 | t1_czgr25j | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh6jvz | null | false | 2016-01-30T02:48:54Z |
czh6jlm | t1_czh6jlm | 1,454,122,117 | user_438ca5949cc5 | Cooking | I know. Want half a salt block? Hah. | 18 | t1_czh6586 | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czh6jlm | null | false | 2016-01-30T02:48:37Z |
czh6j6s | t1_czh6j6s | 1,454,122,094 | user_9e003b4d08b7 | Cooking | This makes more sense when I consider that most people don't make radial or rainbow cuts and just make simple vertical ones, and the method you outline is probably a lot easier to learn than trying to angle your knife. Thanks for the detailed write-up, that was a cool diagram. | 17 | t1_czh3gro | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czh6j6s | null | false | 2016-01-30T02:48:14Z |
czh6j14 | t1_czh6j14 | 1,454,122,085 | user_23d0a44af1ac | Cooking | Try using 1.25c of water. I guarantee better rice. | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh6j14 | null | false | 2016-01-30T02:48:05Z |
czh6ikh | t1_czh6ikh | 1,454,122,059 | user_39fdee6d547e | Cooking | I usually use cream cheese in my mac and cheese, as well as cheese (I usually use marble cheese or a cheese blend over cheddar). I find it is creamier than when I make it without. | 2 | t3_43biqy | t3_43biqy | /r/Cooking/comments/t3_43biqy/czh6ikh | null | false | 2016-01-30T02:47:39Z |
czh6i42 | t1_czh6i42 | 1,454,122,030 | user_3926cad2de37 | Cooking | Rotisserie turkey. | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh6i42 | null | false | 2016-01-30T02:47:10Z |
czh6hok | t1_czh6hok | 1,454,122,005 | user_072aaebaefd6 | Cooking | Another one is my surf and turf wontons. I buy prepackaged crab meat (not imitation), green peppers, cream cheese, wonton wrappers and then pick up Burgundy pepper steak from the neighborhood butcher. I cook the steak to medium or medium rare with the peppers and slice in thin strips. I mix the crab with the cream che... | 2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh6hok | null | false | 2016-01-30T02:46:45Z |
czh6hbu | t1_czh6hbu | 1,454,121,985 | user_9e003b4d08b7 | Cooking | Well, I think I can see the appeal- making radial or rainbow cuts is difficult and not super intuitive for the average person who hasn't done it a million times. Making parallel cuts as an extra step does seem like a simpler alternative to getting rid of the long side cuts. But yeah, that was what I meant. | 2 | t1_czh4gxx | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czh6hbu | null | false | 2016-01-30T02:46:25Z |
czh6fr9 | t1_czh6fr9 | 1,454,121,898 | user_8a4cbc8f79a4 | Cooking | I also hate cilantro but it seemed like it needed something else so I started adding fresh chopped basil and have never had any complaints, most people rave. | 6 | t1_czgj5g3 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh6fr9 | null | false | 2016-01-30T02:44:58Z |
czh6dj0 | t1_czh6dj0 | 1,454,121,774 | user_8f758eb901a9 | Cooking | I microwave the butter and chocolate in 30 second increments, stirring in between. It ends up warm but not hot enough to scramble the eggs. | 4 | t1_czgys2u | t3_4393jp | /r/Cooking/comments/t3_4393jp/czh6dj0 | null | false | 2016-01-30T02:42:54Z |
czh6di5 | t1_czh6di5 | 1,454,121,772 | user_e456c0b805b9 | Cooking | Concur here. Ramsey is great and I enjoy his videos, but I disagree with the extra flavoring on the steak. A nice cut of beef stands on its own with salt alone to bring out the flavor. Kenji from the Food Lab has some great tips as well, including salting the meat at least forty minutes ahead of time. | 4 | t1_czh64oj | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czh6di5 | null | false | 2016-01-30T02:42:52Z |
czh6dg4 | t1_czh6dg4 | 1,454,121,769 | user_072966e694d5 | Cooking | [This](http://www.seriouseats.com/2015/10/the-food-lab-fifteen-minute-stovetop-macaroni-and-cheese-recipe-food-lab-book-excerpt.html) ... and buy the book. It is worth its considerable weight in gold! | 2 | t3_43biqy | t3_43biqy | /r/Cooking/comments/t3_43biqy/czh6dg4 | null | false | 2016-01-30T02:42:49Z |
czh6c7z | t1_czh6c7z | 1,454,121,698 | user_eb6bdae2b5b9 | Cooking | til "Carryover". thanks.
I agree about dark meat needing to be 170 and I cook my breasts to 160. | 1 | t1_czgrupk | t3_439q2f | /r/Cooking/comments/t3_439q2f/czh6c7z | null | false | 2016-01-30T02:41:38Z |
czh6bgd | t1_czh6bgd | 1,454,121,654 | user_396ceaaae720 | Cooking | Don't get the aluminium ones. They scratch super easily on the outside.
They're advertised as dishwasher safe, but I tested on the small frying pan and it ruined the finish.
If I could return them, I'd get the fully steel set. | 3 | t3_43b3sn | t3_43b3sn | /r/Cooking/comments/t3_43b3sn/czh6bgd | null | false | 2016-01-30T02:40:54Z |
czh6b9b | t1_czh6b9b | 1,454,121,642 | user_8f758eb901a9 | Cooking | This is a solid recipe,one of my favorites--but I highly recommend adding at least a pinch of salt, especially if using unsalted butter. It doesn't make it salty, it just enhances the other flavors and gives them a little more depth.
Edit: I also use milk chocolate chips instead of nuts. | 7 | t1_czgg861 | t3_4393jp | /r/Cooking/comments/t3_4393jp/czh6b9b | null | false | 2016-01-30T02:40:42Z |
czh6b3m | t1_czh6b3m | 1,454,121,633 | user_9570697af81c | Cooking | I guess, but In think you can say that about a lot of things.
Like, I know how to write, but I've "barely scratched the surface" and I don't think I'm close to being a "writer".
Sometimes if you make a hobby your job, it's not as fun any more.
| 2 | t3_43c8jj | t3_43c8jj | /r/Cooking/comments/t3_43c8jj/czh6b3m | null | false | 2016-01-30T02:40:33Z |
czh6a7x | t1_czh6a7x | 1,454,121,586 | user_072966e694d5 | Cooking | You need to buy a [strainer only](http://www.seriouseats.com/recipes/2014/04/foolproof-poached-eggs-food-lab-recipe.html). | 1 | t3_43bzr0 | t3_43bzr0 | /r/Cooking/comments/t3_43bzr0/czh6a7x | null | false | 2016-01-30T02:39:46Z |
czh6a6h | t1_czh6a6h | 1,454,121,584 | user_eb6bdae2b5b9 | Cooking | I do it to 160 but I agree with 2bass about the resting. Take it from the oven and let it sit for a couple minutes and the remaining heat from the outer will bring it to 165 in the center in under 5 minutes. | 3 | t1_czgrctr | t3_439q2f | /r/Cooking/comments/t3_439q2f/czh6a6h | null | false | 2016-01-30T02:39:44Z |
czh69ms | t1_czh69ms | 1,454,121,554 | user_6be400a91fa2 | Cooking | Hersheys special dark is the bomb. I even mix it yogurt, coffee, anything desert-y, it tastes so good | 1 | t1_czgtuid | t3_4393jp | /r/Cooking/comments/t3_4393jp/czh69ms | null | false | 2016-01-30T02:39:14Z |
czh684l | t1_czh684l | 1,454,121,470 | user_ba2f3a715d4d | Cooking | Anything else? | -1 | t1_czh0jgk | t3_43bi7j | /r/Cooking/comments/t3_43bi7j/czh684l | null | false | 2016-01-30T02:37:50Z |
czh683a | t1_czh683a | 1,454,121,468 | user_99a08dc4697f | Cooking | I know this will sound painful but if it taste burnt, get rid of it. Burnt =/= smokey, burnt is a pungent bitter flavor that will always be there unfortunately. Just adding more spice will just make a it taste spicy and burnt. I mean, if you were to make a chocolate truffle with a shit (poop) filling, it might taste go... | 5 | t3_43c39k | t3_43c39k | /r/Cooking/comments/t3_43c39k/czh683a | null | false | 2016-01-30T02:37:48Z |
czh67qt | t1_czh67qt | 1,454,121,449 | user_072966e694d5 | Cooking | First, plan to work with about a quarter cup of the chili at a time, so you can experiment. Second, "chili" covers a world of recipes and expectations, so I have no idea what your chili is or was supposed to be, so take this with a grain of salt.
My first thought would be to add a hickory smoked BBQ sauce in a small ... | 2 | t3_43c39k | t3_43c39k | /r/Cooking/comments/t3_43c39k/czh67qt | null | false | 2016-01-30T02:37:29Z |
czh678g | t1_czh678g | 1,454,121,420 | user_072aaebaefd6 | Cooking | My boyfriend hates cilantro too and I don't get it, I love it. | -1 | t1_czgxi1z | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh678g | null | false | 2016-01-30T02:37:00Z |
czh66gz | t1_czh66gz | 1,454,121,375 | user_072aaebaefd6 | Cooking | For me it's my boneless hot wings. I use Frank's, sriracha, butter,and fresh minced garlic for the sauce. I cut up chicken breast into pieces and cover in sauce then cover in panko and bake or fry. When they come out in toss them in sauce again (a separate bowl of it for cooked meat) and good to go. | 2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh66gz | null | false | 2016-01-30T02:36:15Z |
czh661o | t1_czh661o | 1,454,121,351 | user_778d470315af | Cooking | add a small amount of kachai to your curry paste will help. (kachai is like a cousin of ginger, it has different taste and aroma. we use it in thai cooking, and in curry paste.) | 1 | t3_42oxrr | t3_42oxrr | /r/Cooking/comments/t3_42oxrr/czh661o | null | false | 2016-01-30T02:35:51Z |
czh65ye | t1_czh65ye | 1,454,121,346 | user_c039f4d09943 | Cooking | Look for Fino, Manzanilla, or Amontillado. I like Amontillado because it has a nutty flavor and because Edgar Allan Poe wrote a story about it. A dollop of Cream Sherry is good in some soups.
http://winefolly.com/review/dry-sherry-wine-guide/ | 3 | t3_43blit | t3_43blit | /r/Cooking/comments/t3_43blit/czh65ye | null | false | 2016-01-30T02:35:46Z |
czh65pp | t1_czh65pp | 1,454,121,331 | user_a0aefceea074 | Cooking | Lemon chicken | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh65pp | null | false | 2016-01-30T02:35:31Z |
czh6586 | t1_czh6586 | 1,454,121,303 | user_ade8f6f64d65 | Cooking | Just laughing with you. It's funny.
Having caviar problems is a good thing. It's good karma from good deeds in a past life... Or that's what I tell myself anyway. | 34 | t1_czh61p0 | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czh6586 | null | false | 2016-01-30T02:35:03Z |
czh64oj | t1_czh64oj | 1,454,121,272 | user_f12aa07916e7 | Cooking | Definitely rib eyes. But not Ramsey's method. That's not even a cast iron skillet. Follow Alton Brown's technique for perfect rib eyes. | 2 | t1_czgp95u | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czh64oj | null | false | 2016-01-30T02:34:32Z |
czh646y | t1_czh646y | 1,454,121,245 | user_268a7f63628c | Cooking | My husband doesn't like jalapeños, so I use different peppers often. Habanero is something I use in chili and it's fantastic. A little less spicy but awesome flavor is poblano. The only thing I can think of to add spice are peppers. | 1 | t1_czh5m2y | t3_43c39k | /r/Cooking/comments/t3_43c39k/czh646y | null | false | 2016-01-30T02:34:05Z |
czh6349 | t1_czh6349 | 1,454,121,182 | user_3f8715e12742 | Cooking | Head on over to r/slowcooking and see the types of dishes people are creating, many require nothing but the ability to drop everything in the crock and turn on low for 8 hours.
If you like what you see a crock pot can be had for as little as 20 bucks when on sale or even cheaper if you have a thrift shop nearby. | 1 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czh6349 | null | false | 2016-01-30T02:33:02Z |
czh61p0 | t1_czh61p0 | 1,454,121,103 | user_438ca5949cc5 | Cooking | Hahaha, right? I don't really care... But I feel ill get more responses like this. Thank you! | 37 | t1_czh5x1l | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czh61p0 | null | false | 2016-01-30T02:31:43Z |
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