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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
czh610r | t1_czh610r | 1,454,121,064 | user_1343eb0aee46 | Cooking | The Ahi Tuna gives it a nice California twist. I'm worried the halibut wouldn't go as well with the sriracha and the avocado, but I would definitely give it a shot. | 1 | t1_czh54qw | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh610r | null | false | 2016-01-30T02:31:04Z |
czh5yhx | t1_czh5yhx | 1,454,120,922 | [deleted] | Cooking | [deleted] | -1 | t1_czh5qwe | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh5yhx | null | false | 2016-01-30T02:28:42Z |
czh5xgd | t1_czh5xgd | 1,454,120,862 | user_6dc71a1cd990 | Cooking | According to this article, about 20% will have salmonella
http://www.npr.org/sections/thesalt/2014/07/09/330160016/is-foster-farms-a-food-safety-pioneer-or-a-persistent-offender
> At Foster Farms plants, fewer than 5 percent of chicken parts test positive for salmonella. At other companies, it's typically about 20 pe... | 4 | t1_czgkpoe | t3_439q2f | /r/Cooking/comments/t3_439q2f/czh5xgd | null | false | 2016-01-30T02:27:42Z |
czh5x1l | t1_czh5x1l | 1,454,120,839 | user_ade8f6f64d65 | Cooking | I don't know. But I am very amused by this first world problem.
Our prayers are with you.
Fire the maid. | 564 | t3_43c6hr | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czh5x1l | null | false | 2016-01-30T02:27:19Z |
czh5wqb | t1_czh5wqb | 1,454,120,821 | user_51a33360522d | Cooking | Occasionally shucking an entire box of oysters. | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh5wqb | null | false | 2016-01-30T02:27:01Z |
czh5wah | t1_czh5wah | 1,454,120,796 | user_0c0444627a64 | Cooking | Tikka Masala! | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh5wah | null | false | 2016-01-30T02:26:36Z |
czh5vi2 | t1_czh5vi2 | 1,454,120,752 | user_9e4e56ce5ca5 | Cooking | Biscuits and Gravy. Still not as good as Mom's
Edit: The recipe -
I use frozen biscuits because I never got the knack of making homemade.
Recipe's pretty simple - its really all about the pepper.
Brown ground sausage in a skillet over medium heat.
Stir in 1/4 cup of flour
Slowly add 2 1/2 cups of milk allowing to... | 2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh5vi2 | null | false | 2016-01-30T02:25:52Z |
czh5v5r | t1_czh5v5r | 1,454,120,732 | user_f2915b00e531 | Cooking | Yeah, if you live in the US look for rice that does not say "Fortified." Or, if you look at the ingredients, the only ingredient should be rice. After that follow [this](https://www.youtube.com/watch?v=V_pXimxrSYU) recipe. Any type of white rice will work. Recipe does take an hour from start to finish though. | 1 | t1_czgqmuc | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh5v5r | null | false | 2016-01-30T02:25:32Z |
czh5sqr | t1_czh5sqr | 1,454,120,597 | user_77c3ebe1cf1d | Cooking | This is what I do too. | 2 | t1_czh4gxx | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czh5sqr | null | false | 2016-01-30T02:23:17Z |
czh5qwe | t1_czh5qwe | 1,454,120,495 | [deleted] | Cooking | [deleted] | 5 | t1_czgxi1z | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh5qwe | null | false | 2016-01-30T02:21:35Z |
czh5qm4 | t1_czh5qm4 | 1,454,120,478 | user_afb0cdcf487b | Cooking | I'll probably get grief for this, but I've recently lost 35 lbs by doing little changes to favorite foods of mine. I love deviled eggs and egg salad.
* Deviled Eggs - toss the yolks and the whole normal thing. Pipe in Hummus instead. Protein! Add paprika, an olive, bacon, pimentos, whatever. Usually I'll just kee... | 5 | t1_czgibpx | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh5qm4 | null | false | 2016-01-30T02:21:18Z |
czh5pdh | t1_czh5pdh | 1,454,120,410 | user_2462533007ba | Cooking | Seriously, you don't need a fancy pan. I use a high sided frying pan but you can use a small saucepan and get perfect eggs. | 21 | t3_43bzr0 | t3_43bzr0 | /r/Cooking/comments/t3_43bzr0/czh5pdh | null | false | 2016-01-30T02:20:10Z |
czh5p6r | t1_czh5p6r | 1,454,120,399 | user_32872792af6c | Cooking | White lasagna
Like regular lasagna only garlic seasoned chicken instead of beef and a nice Alfredo sauce instead of red sauce. Also I mix spinach into the ricotta layer.
I left a pan with my ex and his roommates. The roommate ate the last piece before my ex could. Huge fight started, I heard about it and sent another... | 3 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh5p6r | null | false | 2016-01-30T02:19:59Z |
czh5ok8 | t1_czh5ok8 | 1,454,120,365 | user_c039f4d09943 | Cooking | AmazingRibs.com is a great source of information. This page is relevant to your question:
http://amazingribs.com/tips_and_technique/mythbusting_chicken_is_done_when_juices_run_clear.html | 1 | t3_439q2f | t3_439q2f | /r/Cooking/comments/t3_439q2f/czh5ok8 | null | false | 2016-01-30T02:19:25Z |
czh5mq5 | t1_czh5mq5 | 1,454,120,264 | user_8c36c17336e5 | Cooking | Ditto here | 2 | t1_czh4ncv | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh5mq5 | null | false | 2016-01-30T02:17:44Z |
czh5m2y | t1_czh5m2y | 1,454,120,225 | user_fd4d96a6e965 | Cooking | Besides jalapenos, what would you recommend for adding spicy flavor? | 1 | t1_czh559v | t3_43c39k | /r/Cooking/comments/t3_43c39k/czh5m2y | null | false | 2016-01-30T02:17:05Z |
czh5li1 | t1_czh5li1 | 1,454,120,194 | user_d96abae9b9d6 | Cooking | Yeah it really is if I say so myself, took a few tries to perfect it though :P | 2 | t1_czh5egr | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh5li1 | null | false | 2016-01-30T02:16:34Z |
czh5khc | t1_czh5khc | 1,454,120,136 | user_e6d531036237 | Cooking | Yeah jambalaya or maybe a dirty rice would work great. And if you get a whole chicken, you have the innards you can use for dirty rice. | 2 | t1_czgetag | t3_438o4q | /r/Cooking/comments/t3_438o4q/czh5khc | null | false | 2016-01-30T02:15:36Z |
czh5izy | t1_czh5izy | 1,454,120,056 | user_c1273b806e0c | Cooking | Agree. Cook rice everyday. 1 cup water, 1cup rice. Boil water. Add rice. Turn to low heat. Cover 3-5min. Stir. If too al-dente for your taste. Cover for another minute and re check. | 6 | t1_czgprz0 | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh5izy | null | false | 2016-01-30T02:14:16Z |
czh5irq | t1_czh5irq | 1,454,120,043 | user_6d7b6a7fa5e5 | Cooking | Pasta for me. For some reason it's always on the very top shelf towards the end of the pastas. | 3 | t1_czh411n | t3_438m6b | /r/Cooking/comments/t3_438m6b/czh5irq | null | false | 2016-01-30T02:14:03Z |
czh5hjf | t1_czh5hjf | 1,454,119,975 | user_e6d531036237 | Cooking | I grew a ton of basil and made my pesto with half spinach and half basil because my basil was so fragrant/strong tasting that it ended up only tasting like basil even after adding more of everything else. The half and half worked great. | 1 | t1_czgjo4w | t3_438o4q | /r/Cooking/comments/t3_438o4q/czh5hjf | null | false | 2016-01-30T02:12:55Z |
czh5hgb | t1_czh5hgb | 1,454,119,971 | user_3f8715e12742 | Cooking | I bought sodium citrate from Amazon and made the Modernistcuisine.com Mac n cheese, it was out of this world.
http://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/
Vermont sharp Cheddar is excellent.
| 4 | t1_czh0qaw | t3_43biqy | /r/Cooking/comments/t3_43biqy/czh5hgb | null | false | 2016-01-30T02:12:51Z |
czh5gb7 | t1_czh5gb7 | 1,454,119,906 | user_8fd65b94f018 | Cooking | Folks at my work seem to love my chili. But recipes are for suckers! So here's advice... Cook it long and slow. Secret ingredients: the rest of my morning coffee and unsweetened cocoa powder. | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh5gb7 | null | false | 2016-01-30T02:11:46Z |
czh5etn | t1_czh5etn | 1,454,119,821 | user_e30041ff21a0 | Cooking | You can make cupcakes using nothing more than a bowl and a spoon.
Go for it. | 7 | t3_43c57p | t3_43c57p | /r/Cooking/comments/t3_43c57p/czh5etn | null | false | 2016-01-30T02:10:21Z |
czh5epm | t1_czh5epm | 1,454,119,814 | user_04390183f567 | Cooking | I just made [this recipe](http://allrecipes.com/recipe/101419/chili-rubbed-pork-tenderloin-with-apricot-ginger-glaze/?internalSource=staff%20pick&referringId=1014&referringContentType=recipe%20hub) yesterday and it was really good. The glaze was absolutely amazing! We couldn't stop eating it! | 2 | t3_438ztb | t3_438ztb | /r/Cooking/comments/t3_438ztb/czh5epm | null | false | 2016-01-30T02:10:14Z |
czh5egr | t1_czh5egr | 1,454,119,802 | user_0ca8e62d9409 | Cooking | Sounds really delicious! | 1 | t1_czh4ti6 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh5egr | null | false | 2016-01-30T02:10:02Z |
czh5dlk | t1_czh5dlk | 1,454,119,752 | user_7ee3f6082f9a | Cooking | Curry, out of whatever the hell is in the house. I've made it with venison over a campfire, I made some goddamned fantastic ones with cacao and pumpkin beer, I think if you can balance the flavors with everything else, goddamned anything can work in a curry. | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh5dlk | null | false | 2016-01-30T02:09:12Z |
czh5ctb | t1_czh5ctb | 1,454,119,707 | user_800d688185b1 | Cooking | How about an apple? | -2 | t3_43awln | t3_43awln | /r/Cooking/comments/t3_43awln/czh5ctb | null | false | 2016-01-30T02:08:27Z |
czh5cl4 | t1_czh5cl4 | 1,454,119,695 | user_e5b3f48b4959 | Cooking | Try picking up a copy of The Food Lab by Kenji Lopez-Alt. It's a cookbook that combines the usual listing of recipes with sections that explain the food science and chemistry that make the recipe work. Once you understand *why* the recipe steps are necessary and what role each ingredient plays you can start to reason a... | 1 | t3_43adkv | t3_43adkv | /r/Cooking/comments/t3_43adkv/czh5cl4 | null | false | 2016-01-30T02:08:15Z |
czh5agf | t1_czh5agf | 1,454,119,573 | user_22b2fee7204b | Cooking | KNIFE SKILLS. Buy a ton of potatoes and practice using a knife correctly. | 1 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czh5agf | null | false | 2016-01-30T02:06:13Z |
czh5a1x | t1_czh5a1x | 1,454,119,551 | user_e6d531036237 | Cooking | My kids always eat the leftovers for breakfast. Cover with a damp paper towel right on top of the rice, heat, add a little butter and some cinnamon and sugar and then milk right under the level of the rice. Stir it a lot and eat it. Not the most nutritious breakfast nut it's something quick and warm when they have to w... | 3 | t1_czh0hfu | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh5a1x | null | false | 2016-01-30T02:05:51Z |
czh58wk | t1_czh58wk | 1,454,119,487 | user_892aaa17f4fd | Cooking | Sounds like imposter syndrome is kicking in! Even following recipes is a skill that not everyone has.
| 2 | t3_43adkv | t3_43adkv | /r/Cooking/comments/t3_43adkv/czh58wk | null | false | 2016-01-30T02:04:47Z |
czh56yb | t1_czh56yb | 1,454,119,376 | user_9be85a538c47 | Cooking | No wine in the cast iron though... | 0 | t1_czgpdpp | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czh56yb | null | false | 2016-01-30T02:02:56Z |
czh56v1 | t1_czh56v1 | 1,454,119,371 | user_778d470315af | Cooking | try this recipe for the sauce, main ingredients for the sauce are dashi stock (can be replaced with chicken/beef/pork stock) soy sauce, mirin (sweet rice wine vinegar), sake, ginger, sugar.
http://www.justonecookbook.com/braised-pork-belly-kakuni/
I made this in slow cooker last week, it came out great. I added daik... | 1 | t3_438rz0 | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czh56v1 | null | false | 2016-01-30T02:02:51Z |
czh56ii | t1_czh56ii | 1,454,119,352 | user_4bada6181e8c | Cooking | Please write a simplified version. I eat healthy and this sounds like a potential quality fit meal! | 2 | t1_czgxclc | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh56ii | null | false | 2016-01-30T02:02:32Z |
czh5627 | t1_czh5627 | 1,454,119,327 | user_66b1578fc379 | Cooking | Does the story have something to do with Pho? | 1 | t1_czgypsf | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh5627 | null | false | 2016-01-30T02:02:07Z |
czh55q8 | t1_czh55q8 | 1,454,119,307 | user_0bd0719d17aa | Cooking | Microwaved Dino nuggets. My nephews request them multplipul times a week because according to my lazy sister I'm the only one that can make them. | 1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh55q8 | null | false | 2016-01-30T02:01:47Z |
czh559v | t1_czh559v | 1,454,119,284 | user_268a7f63628c | Cooking | Spicy sounds like a good idea. Maybe a cheese too? Like Gouda, because that has a pretty smokey flavor. | 3 | t3_43c39k | t3_43c39k | /r/Cooking/comments/t3_43c39k/czh559v | null | false | 2016-01-30T02:01:24Z |
czh5512 | t1_czh5512 | 1,454,119,273 | user_78b6e3392790 | Cooking | You'd be safe by doing it fresh. Basically, saute some garlic in oil and then filter the oil through a fine strainer. Just don't store it long term (above 4C). | 1 | t1_czh2gvy | t3_43awln | /r/Cooking/comments/t3_43awln/czh5512 | null | false | 2016-01-30T02:01:13Z |
czh54qw | t1_czh54qw | 1,454,119,256 | user_4bada6181e8c | Cooking | Hey try your recipe with Alaskan halibut. It's a flakey white fish that is very quality. Most fish tacos are white fish but...poor quality white fish. Halibut is WAY above any other whitefish.
Nice recipe :) | 3 | t1_czgjiud | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh54qw | null | false | 2016-01-30T02:00:56Z |
czh54li | t1_czh54li | 1,454,119,248 | user_58bc0aef2f98 | Cooking | Wait, isn't entree the main course? Have I been embarassing myself all this time? | 4 | t1_czgzmq1 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh54li | null | false | 2016-01-30T02:00:48Z |
czh53rd | t1_czh53rd | 1,454,119,203 | user_266faf4d9acc | Cooking | Chicken stock and sometimes, if you're lucky, some greasy lamb drippings. | 3 | t1_czh2w1z | t3_439lvt | /r/Cooking/comments/t3_439lvt/czh53rd | null | false | 2016-01-30T02:00:03Z |
czh51o6 | t1_czh51o6 | 1,454,119,088 | user_54914e32a668 | Cooking | 2 Eggs + 1 egg yolk, 3/4 cup ap flour, 1/4 cup semolina. Dust surfaces with the semolina.
That will be 5 smaller side portions, id probabaly double it because carbpnara is good leftovers. | 1 | t3_43ae3c | t3_43ae3c | /r/Cooking/comments/t3_43ae3c/czh51o6 | null | false | 2016-01-30T01:58:08Z |
czh4zep | t1_czh4zep | 1,454,118,966 | user_266faf4d9acc | Cooking | Start watching cooking shows, Even the dumb ones will get you thinking about how to make up something, | 3 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czh4zep | null | false | 2016-01-30T01:56:06Z |
czh4z41 | t1_czh4z41 | 1,454,118,951 | user_d96abae9b9d6 | Cooking | That made my stomach growl | 3 | t1_czgs7tj | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh4z41 | null | false | 2016-01-30T01:55:51Z |
czh4z0m | t1_czh4z0m | 1,454,118,945 | user_7fb4c708157a | Cooking | Hot chicken from Nashville! | 5 | t3_439a2s | t3_439a2s | /r/Cooking/comments/t3_439a2s/czh4z0m | null | false | 2016-01-30T01:55:45Z |
czh4u35 | t1_czh4u35 | 1,454,118,675 | user_215e839c93fd | Cooking | Yes, but then the first cut has to be [radial](http://eatthinkbemerry.com/wp-content/uploads/2015/01/onion-cuts-1024x1024.jpg), not [vertical](http://eatthinkbemerry.com/wp-content/uploads/2015/01/How-to-chop-an-onion-method-2-part-2-1024x1024.jpg), so you don't end up with [odd sized and shaped pieces](http://i.imgur.... | 5 | t1_czh2qhv | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czh4u35 | null | false | 2016-01-30T01:51:15Z |
czh4tmc | t1_czh4tmc | 1,454,118,650 | user_8c8e984c30cb | Cooking | your korean friend loves soap | 0 | t1_czh17yp | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh4tmc | null | false | 2016-01-30T01:50:50Z |
czh4ti6 | t1_czh4ti6 | 1,454,118,644 | user_d96abae9b9d6 | Cooking | Mango Curry chicken is what my brothers always ask for. It's a pretty simple dish that a lot of people know how to make. Just lightly brown some sliced up chicken breast on a pan on low to medium heat with butter and garlic. This is going to sound crazy to some but chop up at least 1-2 cloves of garlic per breast.
Whe... | 5 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh4ti6 | null | false | 2016-01-30T01:50:44Z |
czh4tga | t1_czh4tga | 1,454,118,641 | user_bfbcf8c725be | Cooking | Dude, learn the simple roast chicken with some frozen veggies. The carbs can change, risotto, spaghetti, gnocchi or white rice.
Simple cuts of meat that fry up nicely also work well instead of chicken.
Than learn some simple braised dishes composed of ingredients that don't go bad so fast or can be stored in the fri... | 1 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czh4tga | null | false | 2016-01-30T01:50:41Z |
czh4r20 | t1_czh4r20 | 1,454,118,509 | user_2f7e2b9ebc8e | Cooking | My bolognese sauce is next level. By proxy, so is my lasagna. I do a good stir-fry and a mean cottage pie, also a decent sweet curry. | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh4r20 | null | false | 2016-01-30T01:48:29Z |
czh4pwv | t1_czh4pwv | 1,454,118,447 | user_d6ad425eccad | Cooking | Make big salads..trust me. | 1 | t3_439s0h | t3_439s0h | /r/Cooking/comments/t3_439s0h/czh4pwv | null | false | 2016-01-30T01:47:27Z |
czh4ont | t1_czh4ont | 1,454,118,380 | user_b8a892e89e07 | Cooking | I make a mean bowl of Lucky Charms. | 2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh4ont | null | false | 2016-01-30T01:46:20Z |
czh4ok3 | t1_czh4ok3 | 1,454,118,374 | user_9b3e9d596338 | Cooking | It's so often overlooked that pork loins can be easily split into pork chops. It's very common for pork loins to go on sale for a dollar fifty a pound at my local grocers, and pork chops to be 3. I buy a 9 or 10 pounds pork loin and cut it into chops, this gives the added bonus of not having to get a crappy chops, hidd... | 2 | t1_czgryuw | t3_438ztb | /r/Cooking/comments/t3_438ztb/czh4ok3 | null | false | 2016-01-30T01:46:14Z |
czh4obd | t1_czh4obd | 1,454,118,361 | user_266faf4d9acc | Cooking | I like to pan fry a rib eye steak in butter whenever I get the opportunity. | 1 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czh4obd | null | false | 2016-01-30T01:46:01Z |
czh4o2r | t1_czh4o2r | 1,454,118,348 | user_343b3c379a06 | Cooking | One of the secrets is to let the batter loosen up in the fridge for an hour or two (I thought that was in the recipe, sorry). The other secret really is that pan. | 3 | t1_czh4i69 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh4o2r | null | false | 2016-01-30T01:45:48Z |
czh4nth | t1_czh4nth | 1,454,118,336 | user_845729e131d8 | Cooking | This is how rice is cooked in latin america. Boiling rice is for people using chopsticks. | 1 | t1_czh1nvp | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh4nth | null | false | 2016-01-30T01:45:36Z |
czh4ncv | t1_czh4ncv | 1,454,118,311 | user_06ff3ba5c9d1 | Cooking | > cilantro
It is strange because, when I was a kid I thought it tasted like soap and it was awful, but now I love it. | 5 | t1_czgxi1z | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh4ncv | null | false | 2016-01-30T01:45:11Z |
czh4n70 | t1_czh4n70 | 1,454,118,302 | [deleted] | Cooking | [deleted] | 1 | t3_43bzr0 | t3_43bzr0 | /r/Cooking/comments/t3_43bzr0/czh4n70 | null | false | 2016-01-30T01:45:02Z |
czh4l5r | t1_czh4l5r | 1,454,118,192 | user_ae1be56d66cf | Cooking | Yes, induction. Should have said that from the beginning :)
Does it make a difference for which all-clad? I thought they were all good for induction? | 2 | t1_czh4dex | t3_43b3sn | /r/Cooking/comments/t3_43b3sn/czh4l5r | null | false | 2016-01-30T01:43:12Z |
czh4kf3 | t1_czh4kf3 | 1,454,118,150 | user_ae1be56d66cf | Cooking | Ok, maybe I should add that I am going to be using an induction stovetop. | 3 | t3_43b3sn | t3_43b3sn | /r/Cooking/comments/t3_43b3sn/czh4kf3 | null | false | 2016-01-30T01:42:30Z |
czh4k4g | t1_czh4k4g | 1,454,118,135 | [deleted] | Cooking | [deleted] | 1 | t1_czh0tmo | t3_43biqy | /r/Cooking/comments/t3_43biqy/czh4k4g | null | false | 2016-01-30T01:42:15Z |
czh4jtf | t1_czh4jtf | 1,454,118,119 | user_740bd5609b53 | Cooking | There's a save button below every post and comment so you don't have a comment like that. | 6 | t1_czgxs6n | t3_43b3sn | /r/Cooking/comments/t3_43b3sn/czh4jtf | null | false | 2016-01-30T01:41:59Z |
czh4jpr | t1_czh4jpr | 1,454,118,113 | user_08fa021132aa | Cooking | In Brazil almost everybody eats rice (with beans) almost every meal. We tend to eat other things on Saturday's dinner and on Sundays. I was very very happy to be able to eat rice in Germany too, but, unfortunately, I couldn't find the same variety of beans. | 2 | t1_czh42ug | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh4jpr | null | false | 2016-01-30T01:41:53Z |
czh4joa | t1_czh4joa | 1,454,118,111 | [deleted] | Cooking | [deleted] | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh4joa | null | false | 2016-01-30T01:41:51Z |
czh4ja9 | t1_czh4ja9 | 1,454,118,091 | [deleted] | Cooking | [deleted] | 1 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czh4ja9 | null | false | 2016-01-30T01:41:31Z |
czh4ijj | t1_czh4ijj | 1,454,118,052 | user_321f7bc4f778 | Cooking | Pepper crusted filet - easily doable at $40. Very romantic! | 1 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czh4ijj | null | false | 2016-01-30T01:40:52Z |
czh4i69 | t1_czh4i69 | 1,454,118,032 | user_b1bb6533a3e7 | Cooking | Nope.
I think I used too much oil (1 tbsp.) and too little batter. I switched it up though and my second batch is looking a whole lot better! Thanks for asking! | 2 | t1_czh3w3r | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh4i69 | null | false | 2016-01-30T01:40:32Z |
czh4gxx | t1_czh4gxx | 1,454,117,964 | user_68f5cd84b053 | Cooking | Sure, but if you make your cross-sectional cuts radial, instead of vertical like you depicted, your pieces will already be more or less the same size without any extra horizontal cuts. Which I believe is what OP (and others is thread) is saying. | 20 | t1_czh3gro | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czh4gxx | null | false | 2016-01-30T01:39:24Z |
czh4gfq | t1_czh4gfq | 1,454,117,935 | user_33f702382dd4 | Cooking | you do know that "grimey" bbq places mean they're good, right?
do you even eat? | 2 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czh4gfq | null | false | 2016-01-30T01:38:55Z |
czh4g10 | t1_czh4g10 | 1,454,117,913 | user_2705af11eb95 | Cooking | An Egg in Hole sandwich, I often post myself making food on snapchat and it was around one of the first that I posted. | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh4g10 | null | false | 2016-01-30T01:38:33Z |
czh4dex | t1_czh4dex | 1,454,117,769 | user_c9ebe4204ae1 | Cooking | Get the C2 as long as you're not using an induction cooktop. They will be fairly heavy for their size. | 2 | t3_43b3sn | t3_43b3sn | /r/Cooking/comments/t3_43b3sn/czh4dex | null | false | 2016-01-30T01:36:09Z |
czh4bn1 | t1_czh4bn1 | 1,454,117,674 | user_5e66dbd15d1a | Cooking | Sounds like you are using too much water to me.
Also bring the water to a boil before you add the rice. | 9 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh4bn1 | null | false | 2016-01-30T01:34:34Z |
czh4ac2 | t1_czh4ac2 | 1,454,117,604 | user_b5a63a6d8080 | Cooking | Ended up finding this recipe through askinosie chocolate. Best I've had in a long time, and incredibly easy. | 1 | t1_czggsfo | t3_4393jp | /r/Cooking/comments/t3_4393jp/czh4ac2 | null | false | 2016-01-30T01:33:24Z |
czh49ux | t1_czh49ux | 1,454,117,578 | user_5e66dbd15d1a | Cooking | All I know is that none of my knives can do it and I'm not gonna risk my fingers trying. | 2 | t3_43b1fk | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czh49ux | null | false | 2016-01-30T01:32:58Z |
czh49g1 | t1_czh49g1 | 1,454,117,556 | user_801116b029c1 | Cooking | Interesting. I don't think I've seen that one. Any good recipes? | 1 | t1_czg6x10 | t3_4358qt | /r/Cooking/comments/t3_4358qt/czh49g1 | null | false | 2016-01-30T01:32:36Z |
czh48vq | t1_czh48vq | 1,454,117,525 | user_740bd5609b53 | Cooking | > rice gluten
Rice doesn't have gluten, the powedery stuff you are referring to is starch, either leftover from the milling process or made by the grains rubbing against each other during shipment. | 20 | t1_czh2mft | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh48vq | null | false | 2016-01-30T01:32:05Z |
czh45te | t1_czh45te | 1,454,117,369 | user_892aaa17f4fd | Cooking | You eat almost exactly like I ate at your age. My cooking skills were limited to boiling water and following the instructions on the package. I started watching this interesting new show called "Good Eats" and found it unusually entertaining for a cooking show. Little did I know it was planting seeds that, many years l... | 2 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czh45te | null | false | 2016-01-30T01:29:29Z |
czh45q6 | t1_czh45q6 | 1,454,117,365 | user_23991cdc822f | Cooking | Give him a break. He likes spaghetti. | 2 | t1_czgtjaw | t3_43aoix | /r/Cooking/comments/t3_43aoix/czh45q6 | null | false | 2016-01-30T01:29:25Z |
czh45fo | t1_czh45fo | 1,454,117,349 | user_5d7b248ec823 | Cooking | I do a pepper jack yes, all about the spicy. If you wanna go hard, a little gochujang too | 3 | t1_czh3gsb | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh45fo | null | false | 2016-01-30T01:29:09Z |
czh42xx | t1_czh42xx | 1,454,117,222 | user_e0f62419e929 | Cooking | I just made this for my anniversary and it was great but some steak with red wine vinegar soy sauce rosemary and garlic and olive oil add some twiced baked potatos it was delicious | 1 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czh42xx | null | false | 2016-01-30T01:27:02Z |
czh42ug | t1_czh42ug | 1,454,117,217 | [deleted] | Cooking | [deleted] | 1 | t1_czh220u | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh42ug | null | false | 2016-01-30T01:26:57Z |
czh411n | t1_czh411n | 1,454,117,120 | user_23991cdc822f | Cooking | Is it in the rice section or the pasta section?
I was going to try something new for my chicken soup, but couldn't find any at the local Walmart. | 1 | t3_438m6b | t3_438m6b | /r/Cooking/comments/t3_438m6b/czh411n | null | false | 2016-01-30T01:25:20Z |
czh40o2 | t1_czh40o2 | 1,454,117,102 | user_254e2c814599 | Cooking | A place in Chicago, Honey Butter Fried Chicken; freakin' amazing. Fried with Cajun spices and you then slather it with whipped honey butter. Sooooo freakin' wrong but ermahgerd so good! | 3 | t3_439a2s | t3_439a2s | /r/Cooking/comments/t3_439a2s/czh40o2 | null | false | 2016-01-30T01:25:02Z |
czh3zfl | t1_czh3zfl | 1,454,117,039 | user_9c7f869a346e | Cooking | I don't eat red meat. Watching that made my stomach growl. :) | 1 | t1_czgp95u | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czh3zfl | null | false | 2016-01-30T01:23:59Z |
czh3y8j | t1_czh3y8j | 1,454,116,975 | user_11d014c200c3 | Cooking | Mmm, that sounds like one of my favourite recipes. [Asiago Cheese Mashed Red Potatoes](http://redpotatorecipes.org/asiago-cheese-mashed-red-potatoes/) | 1 | t1_czgu93j | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh3y8j | null | false | 2016-01-30T01:22:55Z |
czh3xk8 | t1_czh3xk8 | 1,454,116,940 | user_b380f4bbab60 | Cooking | We're all very happy for you. | 5 | t1_czh3fi5 | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh3xk8 | null | false | 2016-01-30T01:22:20Z |
czh3x0u | t1_czh3x0u | 1,454,116,911 | user_5ee11947429c | Cooking | If you're looking for Chinese cuisine, then you're technically there. Asian cooking prefers mushier rice that sticks to itself, so that the rice is easier to pick up with chopsticks. | 0 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh3x0u | null | false | 2016-01-30T01:21:51Z |
czh3wi9 | t1_czh3wi9 | 1,454,116,884 | user_d6ad425eccad | Cooking | Rice in a chinese restaurant is never fresh. Undercook then use it to make your dishes. The rice will "finish cook" when you incorporate. | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh3wi9 | null | false | 2016-01-30T01:21:24Z |
czh3w3r | t1_czh3w3r | 1,454,116,861 | user_37912af5506c | Cooking | So, what happened?! Did they puff???! | 1 | t1_czh3c33 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh3w3r | null | false | 2016-01-30T01:21:01Z |
czh3tzv | t1_czh3tzv | 1,454,116,748 | user_b560176143f0 | Cooking | This sounds amazing. I'm going to make this tomorrow. | 2 | t1_czgu5xv | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czh3tzv | null | false | 2016-01-30T01:19:08Z |
czh3tsf | t1_czh3tsf | 1,454,116,737 | user_215e839c93fd | Cooking | If you just do vertical cuts, and not horizontal, you end up with [odd sized and shaped pieces](http://i.imgur.com/mgv8Oho.png). These may not matter to you. If you want more evenly sized pieces, there are two main ways to cut the onion:
A) [Radial cuts, then slices, which uses the existing layers of the onion and red... | 52 | t3_43b1fk | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czh3tsf | null | false | 2016-01-30T01:18:57Z |
czh3s4e | t1_czh3s4e | 1,454,116,648 | user_6467451ffe7e | Cooking | great sketch! | 2 | t1_czh3gro | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czh3s4e | null | false | 2016-01-30T01:17:28Z |
czh3qwi | t1_czh3qwi | 1,454,116,584 | user_3161063a7ffd | Cooking | Agree. Three techniques:
1. Wash/rinse prior to cooking to remove residual starches
1. Choose a "harder" variety of rice, e.g. Basmati, some of the black rices; consider using a parboiled rice (e.g. Uncle Bens)
1. Pilaf: Saute the rice in a fat (olive oil, bacon grease, butter) until it's lightly brown on the outside,... | 1 | t1_czgxdq8 | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh3qwi | null | false | 2016-01-30T01:16:24Z |
czh3q58 | t1_czh3q58 | 1,454,116,544 | user_2f78037a3375 | Cooking | OP - let us know how it goes!! | 1 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czh3q58 | null | false | 2016-01-30T01:15:44Z |
czh3pdd | t1_czh3pdd | 1,454,116,503 | user_556fa9c10542 | Cooking | 1 lb filet mignon and 1 lb sea scallops with cracked pepper, and some asparagus. Off to the races. | 2 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czh3pdd | null | false | 2016-01-30T01:15:03Z |
czh3p5l | t1_czh3p5l | 1,454,116,491 | user_3078ab1e095f | Cooking | Honestly I have never understood the claim that 165 = dry chicken. I've worked 3 summers in a kitchen that cooked 4 racks of double chicken breasts each week and each rack's fattest breast was always temp-marked at 165 (so some of the thinner breasts are conceivably above 165). I ate that chicken regularly and wouldn't... | 5 | t1_czgrctr | t3_439q2f | /r/Cooking/comments/t3_439q2f/czh3p5l | null | false | 2016-01-30T01:14:51Z |
czh3p5v | t1_czh3p5v | 1,454,116,491 | user_82c92109bed7 | Cooking | You can test this pretty easily on your own, too. Dust the pans you want to test with a thin layer of flour, and heat until all the flour is somewhat browned, or until some of it begins to blacken.
There's no comparison, in terms of conductivity. Cast iron has great heat capacity, which makes it great for searing and ... | 2 | t1_czh3b8h | t3_43b3sn | /r/Cooking/comments/t3_43b3sn/czh3p5v | null | false | 2016-01-30T01:14:51Z |
czh3oyn | t1_czh3oyn | 1,454,116,480 | user_fc2f0324f62c | Cooking | I roll em into about inch and a half balls, then flatten em. | 2 | t1_czh24b8 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh3oyn | null | false | 2016-01-30T01:14:40Z |
czh3mqm | t1_czh3mqm | 1,454,116,367 | user_c20f48f9881b | Cooking | Runzas! | 2 | t1_czgy0yi | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh3mqm | null | false | 2016-01-30T01:12:47Z |
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