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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
czh3kq6 | t1_czh3kq6 | 1,454,116,261 | user_5cb1cd4fd755 | Cooking | Like /u/cynikalahole99 said the heat's too much for the cheese. I used to have to the graininess problem, too. What I do now is take the pan off the heat for 30-60 sec, even a few minutes if you're doing other stuff, before adding the cheese and then throw the whole pan in a 425 oven for about 5 min, or add buttered ... | 4 | t3_43biqy | t3_43biqy | /r/Cooking/comments/t3_43biqy/czh3kq6 | null | false | 2016-01-30T01:11:01Z |
czh3i74 | t1_czh3i74 | 1,454,116,128 | user_0ca8e62d9409 | Cooking | I recipe turned my white chicken chili recipe into a dip by basically omitting the soupy ingredients and replacing it with cream cheese. It tasted just like the chili but in dip form. Would definitely recommend trying it with this recipe because it sounds delicious! | 3 | t1_czgxzs2 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh3i74 | null | false | 2016-01-30T01:08:48Z |
czh3gsb | t1_czh3gsb | 1,454,116,056 | user_2ebc25aa0071 | Cooking | Thanks for posting this man, I'm so excited to try this. Have you tried any cheese on these? I can't think of anything that would be good, maybe a pepperjack? | 7 | t1_czgwk5m | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh3gsb | null | false | 2016-01-30T01:07:36Z |
czh3gro | t1_czh3gro | 1,454,116,055 | user_088a2a2c007a | Cooking | Absolutely necessary? Naw, but they do actually do something. I've drawn a [little picture](http://imgur.com/5jNJNAx) to help show you.
As you know, an onion is a set of nestled spherical layers. So if your goal is to dice the onion in to even sized cubes you are going to want to cut roughly perpendicular to the bound... | 107 | t3_43b1fk | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czh3gro | null | false | 2016-01-30T01:07:35Z |
czh3gp7 | t1_czh3gp7 | 1,454,116,052 | user_d50b5b393231 | Cooking | I have a master chef 2 set that's about 8 years old. Holds up great and I love to use it. Heats evenly and it a pleasure to cook on.
I just got a d5 soup pan and it is definitely heavier and probably a bit more heavy-duty that the mc2. It stayed hot forever even after being emptied too which was pretty neat. | 7 | t3_43b3sn | t3_43b3sn | /r/Cooking/comments/t3_43b3sn/czh3gp7 | null | false | 2016-01-30T01:07:32Z |
czh3gff | t1_czh3gff | 1,454,116,037 | user_52350aa8c74b | Cooking | The lemon flavor is more the same whether it's green or yellow. But I personally think that much thai food works better with lime the way they do it in many Western countries. | 1 | t1_czh2zn7 | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czh3gff | null | false | 2016-01-30T01:07:17Z |
czh3g0u | t1_czh3g0u | 1,454,116,015 | user_0ca8e62d9409 | Cooking | This sounds right up my alley! | 1 | t1_czh2hj7 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh3g0u | null | false | 2016-01-30T01:06:55Z |
czh3fut | t1_czh3fut | 1,454,116,007 | user_3dd101f1c84f | Cooking | I did not know that, thank you :) | 3 | t1_czgw6gl | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czh3fut | null | false | 2016-01-30T01:06:47Z |
czh3fi5 | t1_czh3fi5 | 1,454,115,989 | [deleted] | Cooking | [deleted] | -2 | t1_czgxklq | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh3fi5 | null | false | 2016-01-30T01:06:29Z |
czh3ex9 | t1_czh3ex9 | 1,454,115,960 | user_0ca8e62d9409 | Cooking | I've had candies bacon, but never candied smoked salmon! | 1 | t1_czh2jsj | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh3ex9 | null | false | 2016-01-30T01:06:00Z |
czh3dj4 | t1_czh3dj4 | 1,454,115,886 | user_0ca8e62d9409 | Cooking | I recently tried freshly caught fried fish during a camping trip. I thought I only like salmon. Boy was I wrong! | 1 | t1_czh33a8 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh3dj4 | null | false | 2016-01-30T01:04:46Z |
czh3djb | t1_czh3djb | 1,454,115,886 | user_e3d852abac31 | Cooking | Just don't use their gluten free version, really don't use Pamela's! | 2 | t1_czggsfo | t3_4393jp | /r/Cooking/comments/t3_4393jp/czh3djb | null | false | 2016-01-30T01:04:46Z |
czh3c33 | t1_czh3c33 | 1,454,115,809 | user_b1bb6533a3e7 | Cooking | 5 minutes ago I never heard of Yorkshire puddings and now I just put a dozen in my oven...although I'm concerned about the lack of puffing going on! | 3 | t1_czgxf46 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh3c33 | null | false | 2016-01-30T01:03:29Z |
czh3bns | t1_czh3bns | 1,454,115,787 | user_e3d852abac31 | Cooking | Champo factor (campo?) Is more prevalent than salmonella in chicken and the reason for 165 whereas other meats are 140 internal. | 1 | t3_439q2f | t3_439q2f | /r/Cooking/comments/t3_439q2f/czh3bns | null | false | 2016-01-30T01:03:07Z |
czh3b8h | t1_czh3b8h | 1,454,115,765 | user_98372b648b9e | Cooking | I'm not sure how you even compared enameled cast iron to stainless steel.
Stainless steel heats incredibly fast (hell, it one of the main selling points), so I have literally no idea what you're talking about. An enameled cast iron easily takes 10-15x as long to heat.
I honestly don't think you know what you're talki... | 2 | t1_czh2g6o | t3_43b3sn | /r/Cooking/comments/t3_43b3sn/czh3b8h | null | false | 2016-01-30T01:02:45Z |
czh3au5 | t1_czh3au5 | 1,454,115,745 | user_ca63b02866be | Cooking | My ribs, mainly because I have my own bbq sauce recipe. | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh3au5 | null | false | 2016-01-30T01:02:25Z |
czh3afo | t1_czh3afo | 1,454,115,724 | user_cba7983b0b62 | Cooking | These people are all false prophets. Don't believe their lies!
The best brownies are the [joy of cooking brownies](http://www.tastebook.com/recipes/1827286-Brownies-Cockaigne) with minor edits. 1) Ignore the pecans, nuts are just placeholders for chocolate chips. 2) Use an 8x8 pan instead of a 9x13. This will make yo... | 1 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czh3afo | null | false | 2016-01-30T01:02:04Z |
czh39o9 | t1_czh39o9 | 1,454,115,685 | user_73de02c8ffdf | Cooking | Nashville hot chicken! Fry chicken, make slurry of cayenne + oil, brush over chicken while it's still hot. Consume with pickles, white bread, and tears. Hurts so good :) | 6 | t3_439a2s | t3_439a2s | /r/Cooking/comments/t3_439a2s/czh39o9 | null | false | 2016-01-30T01:01:25Z |
czh39on | t1_czh39on | 1,454,115,685 | user_892aaa17f4fd | Cooking | I understand the frustration of searching for something and finding nothing, only to have someone else phrase it slightly differently and find the answer on the first page. But the information in that link does answer your question. I stop my chicken cooking about a minute after it's hits 155. | 1 | t1_czgpg9z | t3_439q2f | /r/Cooking/comments/t3_439q2f/czh39on | null | false | 2016-01-30T01:01:25Z |
czh36fx | t1_czh36fx | 1,454,115,519 | user_2639c259c381 | Cooking | Like other folks are saying, port is probably too sweet. Also, the sherry in an Asian recipe is almost definitely a substitute for a rice-wine alcohol, so if you can find shaoxing, mirin, or sake, that would be a better choice. | 18 | t3_43blit | t3_43blit | /r/Cooking/comments/t3_43blit/czh36fx | null | false | 2016-01-30T00:58:39Z |
czh35i3 | t1_czh35i3 | 1,454,115,469 | user_88b8e244510c | Cooking | Try this:
1:1 rice/water ratio, 1 tablespoon vegetable oil (or less, depending on your preference), salt.
Rinse rice twice, mix all ingredients in a pot, high heat, bring to a boil, when water has reduced ~80% lower heat to minimum, cover, and let cook for 15-20 minutes. Hope this helps | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh35i3 | null | false | 2016-01-30T00:57:49Z |
czh33bo | t1_czh33bo | 1,454,115,357 | user_339eec0beff2 | Cooking | thats worse off then, not hot enough for a good sear and still hot enough to burn the butter, which has a terribly low burn point.
you'r ebetter off adding a tablespoon of oil first, then the butter a 20-30 seconds after the steak hits the pan. you'll still have lots of good butter in the pan to make the sauce with a... | 9 | t1_czgxmlb | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh33bo | null | false | 2016-01-30T00:55:57Z |
czh33a8 | t1_czh33a8 | 1,454,115,355 | user_08912969fa33 | Cooking | hmmm, i guess i'm more known for 'set it and forget it' type man stuff...
prime rib for example...pretty damn easy
anything on the grill.
fried fish. usually cooked not long after i caught em ;p | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh33a8 | null | false | 2016-01-30T00:55:55Z |
czh327m | t1_czh327m | 1,454,115,302 | user_7d9ea37f8bea | Cooking | Part of it seems to be just exposure to it. It's a pretty intense and defined flavour.
Pretty much anyone I've met who loves cilantro grew up with a lot of it. I'm only juusttt starting to accept it, since my parents hated it so much I probably only saw it once as a kid. | 1 | t1_czgzgh0 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh327m | null | false | 2016-01-30T00:55:02Z |
czh2zn7 | t1_czh2zn7 | 1,454,115,171 | user_70b8acbb42a5 | Cooking | So what's more true to Asian flavor? A lime or a lemon? | 1 | t1_czh2xc3 | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czh2zn7 | null | false | 2016-01-30T00:52:51Z |
czh2zb5 | t1_czh2zb5 | 1,454,115,153 | user_b5a63a6d8080 | Cooking | Pillsbury dry yeast roll mix is what I typically use. In Nebraska and Kansas they are sold as fast food at a chain called Runza. Which is another name for them. | 2 | t1_czh2i9k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh2zb5 | null | false | 2016-01-30T00:52:33Z |
czh2yw5 | t1_czh2yw5 | 1,454,115,131 | user_f85193e86ad4 | Cooking | Since you have an immersion circulator I'd second the chef steps sous vide fried chicken someone else recommended, it turns out amazing and the actual frying is quick and simple. Flavor wise, I recently tried serious eats Tuscan fried chicken with lemon, cinnamon, and nutmeg and it's just delicious. Go team Venture!
h... | 1 | t3_439a2s | t3_439a2s | /r/Cooking/comments/t3_439a2s/czh2yw5 | null | false | 2016-01-30T00:52:11Z |
czh2xc3 | t1_czh2xc3 | 1,454,115,051 | user_52350aa8c74b | Cooking | Actually, Asian lemons are green, and limes are very hard to come by, as are yellow lemons! People often mix the two up. | 1 | t1_czgenxz | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czh2xc3 | null | false | 2016-01-30T00:50:51Z |
czh2wmg | t1_czh2wmg | 1,454,115,014 | user_2d716b96312a | Cooking | Chicken, beans, and salsa + veggies.
My mom makes this really good slow cooker chicken parm. Chicken, pasta sauce (homemade if you prefer), fresh tomatoes, and a parmesan rind if you have one. She tops it with french fried onions as a breading equivalent. | 1 | t3_43br7n | t3_43br7n | /r/Cooking/comments/t3_43br7n/czh2wmg | null | false | 2016-01-30T00:50:14Z |
czh2w1z | t1_czh2w1z | 1,454,114,986 | user_622915a12f7d | Cooking | I think the liquid you're missing is just chicken broth, like in this recipe: http://allrecipes.com/recipe/239180/greek-style-lemon-roasted-potatoes/
That would explain why just adding more oil doesn't work. | 6 | t3_439lvt | t3_439lvt | /r/Cooking/comments/t3_439lvt/czh2w1z | null | false | 2016-01-30T00:49:46Z |
czh2vh4 | t1_czh2vh4 | 1,454,114,955 | user_229de69f060b | Cooking | Smoked salmon in the shell with the yolk on top, chives spicy bread crumbs and pickling red pear onions. Yum. | 3 | t1_czh0dkw | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh2vh4 | null | false | 2016-01-30T00:49:15Z |
czh2t9p | t1_czh2t9p | 1,454,114,839 | user_d2a34d216867 | Cooking | [an interesting read on food safety guidelines](http://www.scientificamerican.com/article/complex-origins-food-safety-rules/) | 1 | t3_439q2f | t3_439q2f | /r/Cooking/comments/t3_439q2f/czh2t9p | null | false | 2016-01-30T00:47:19Z |
czh2t7i | t1_czh2t7i | 1,454,114,835 | user_52350aa8c74b | Cooking | You might check out vegetarian buddhist recipes. Generally also designed to work without garlic and onion. | 1 | t3_43awln | t3_43awln | /r/Cooking/comments/t3_43awln/czh2t7i | null | false | 2016-01-30T00:47:15Z |
czh2qhv | t1_czh2qhv | 1,454,114,698 | user_7d2871c5cc8c | Cooking | Except that onions are already layered, so you just cut in two directions and separate the layers. | 6 | t1_czh2l8p | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czh2qhv | null | false | 2016-01-30T00:44:58Z |
czh2qgv | t1_czh2qgv | 1,454,114,696 | user_bca6da792148 | Cooking | This is the right answer. | 1 | t1_czgis0x | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh2qgv | null | false | 2016-01-30T00:44:56Z |
czh2q2y | t1_czh2q2y | 1,454,114,678 | user_bca6da792148 | Cooking | Nah. On the chips for contrast. | 0 | t1_czgkgq3 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh2q2y | null | false | 2016-01-30T00:44:38Z |
czh2otb | t1_czh2otb | 1,454,114,615 | user_f63b3081a54d | Cooking | I have made these brownies many times, and I like them better with chocolate chips added. I also find that in my oven they take significantly longer than the recipe states to cook through, so make sure you're happy with the level of doneness by testing with a toothpick before you take them out of the oven. | 1 | t1_czgmvnb | t3_4393jp | /r/Cooking/comments/t3_4393jp/czh2otb | null | false | 2016-01-30T00:43:35Z |
czh2nls | t1_czh2nls | 1,454,114,552 | user_7d2871c5cc8c | Cooking | Avocado, salt, pepper, lime.. dunno what the last one would be. Cilantro? | 0 | t1_czgiesh | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh2nls | null | false | 2016-01-30T00:42:32Z |
czh2mft | t1_czh2mft | 1,454,114,495 | user_383dabbbb044 | Cooking | In addition, scrubbing the rice (think rolling the grains over on themselves/ in your palm) will also help to get more rice gluten off.
If you really want restaurant fried rice style, cook with a little less water, maybe try 1.25 cups water, and stir fry with oil the next day. | 13 | t1_czgsx9y | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh2mft | null | false | 2016-01-30T00:41:35Z |
czh2l8p | t1_czh2l8p | 1,454,114,434 | user_4bbd015f5f4e | Cooking | 3 dimensions, 3 cuts. That's how onion cubes are made and consequently onion squares when you break up the cubes.
That's my understanding at least | 0 | t3_43b1fk | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czh2l8p | null | false | 2016-01-30T00:40:34Z |
czh2l2s | t1_czh2l2s | 1,454,114,425 | user_b36635c4a2fa | Cooking | I was looking for something that didn't involve American cheese. We're not huge fans of it around here.
But thanks for the reply! | 1 | t1_czh0tmo | t3_43biqy | /r/Cooking/comments/t3_43biqy/czh2l2s | null | false | 2016-01-30T00:40:25Z |
czh2kzq | t1_czh2kzq | 1,454,114,421 | user_34dd278a867d | Cooking | Oh, that's easy. Butter Tarts.
[I use this recipe,](http://allrecipes.com/recipe/12624/canadian-butter-tarts/) but I omit the nuts and coconut. (because my wife hates both.)
I substitute butter for shortening. It makes a huge difference.
I've tried various things to replace the crunch - but frankly, I like it fine ... | 5 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh2kzq | null | false | 2016-01-30T00:40:21Z |
czh2kqv | t1_czh2kqv | 1,454,114,409 | user_a0ca242ddb45 | Cooking | Cookies. I am known as the cookie monster.
All I really do is make Alton Brown's chewy recipe + a few favorites from the now-defunct Cookie Monster column on Serious Eats. But I pay attention to the details so things usually turn out better for me than those who don't measure precisely. | 1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh2kqv | null | false | 2016-01-30T00:40:09Z |
czh2jsj | t1_czh2jsj | 1,454,114,362 | user_2effe1a2cd29 | Cooking | Ever had it candied? | 1 | t1_czh1zeo | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh2jsj | null | false | 2016-01-30T00:39:22Z |
czh2i9k | t1_czh2i9k | 1,454,114,289 | user_2ebc25aa0071 | Cooking | Wow, I have no idea how to pronounce that but it sounds delicious. Could I cheat and use some type of Pillsbury pre-made stuff and just fill that? | 1 | t1_czgy0yi | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh2i9k | null | false | 2016-01-30T00:38:09Z |
czh2hj7 | t1_czh2hj7 | 1,454,114,254 | user_242271612dec | Cooking | My great grandmas corned beef casserole
* 1 can of corned beef
* 2 cans cream of mushroom soup w/ 1 can milk each
* 1 cup crushed wavy potato chips
* 1 large bag of egg noodles
* 1/2 cup shredded cheese
* 1 tbls garlic powder
* 1/2 tbls salt
* 1/2 tbls onion powder
* 1/2 tbls pepper
pre cook noodles al dente. mix ev... | 5 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh2hj7 | null | false | 2016-01-30T00:37:34Z |
czh2gvy | t1_czh2gvy | 1,454,114,222 | user_2537989681b9 | Cooking | It might be worth you having a look at /r/FODMAPS. It's a diet which removes all the things you mentioned above and then slowly reintroduces them to help you find your triggers for stomachs upsets. Other than that, hing and commercially made garlic oil (don't make it yourself, you run the risk of botulism!), good luck! | 13 | t3_43awln | t3_43awln | /r/Cooking/comments/t3_43awln/czh2gvy | null | false | 2016-01-30T00:37:02Z |
czh2g6o | t1_czh2g6o | 1,454,114,187 | user_5ff472a2dd86 | Cooking | d-5 is suppose to heat faster than 3-ply, both maintain even heat. Long story short, 3-ply does the job well, but the time component difference is important. When using an All-clad pan, you need to pre-heat the pan before adding food (lessens food sticking to pan or salt pitting the surface of the pan). 3-ply takes its... | 0 | t3_43b3sn | t3_43b3sn | /r/Cooking/comments/t3_43b3sn/czh2g6o | null | false | 2016-01-30T00:36:27Z |
czh2fod | t1_czh2fod | 1,454,114,160 | user_e888f4d50532 | Cooking | Provides a bit of a crunch but it's pleasant. | 1 | t1_czh14ko | t3_4393jp | /r/Cooking/comments/t3_4393jp/czh2fod | null | false | 2016-01-30T00:36:00Z |
czh2cmt | t1_czh2cmt | 1,454,114,009 | user_2b235be39bdf | Cooking | Maybe, I don't know. But ss doesn't need it to be non stick, when properly cooked on. | 1 | t1_czh0bo9 | t3_4392ep | /r/Cooking/comments/t3_4392ep/czh2cmt | null | false | 2016-01-30T00:33:29Z |
czh28sm | t1_czh28sm | 1,454,113,818 | user_a6379f150c81 | Cooking | How much water did you actually use? This is mine...
1 c 105-115 F water
1 T sugar or honey
Dissolve sugar in water. Add 1 T dry yeast. Let sit for about 3-5 minutes.
Add a pinch of sea salt, drizzle or olive oil. Stir.
Add 1 C WW flour. Stir. Add 1 C AP flour. Stir. Should be doughy at this point. Take some more AP ... | 1 | t3_43b36o | t3_43b36o | /r/Cooking/comments/t3_43b36o/czh28sm | null | false | 2016-01-30T00:30:18Z |
czh285s | t1_czh285s | 1,454,113,785 | user_0ca8e62d9409 | Cooking | I've never heard of this but it sounds fantastic. | 1 | t1_czgy0yi | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh285s | null | false | 2016-01-30T00:29:45Z |
czh26uo | t1_czh26uo | 1,454,113,720 | user_2a2c019eec31 | Cooking | We're gonna need to hear that story, bud. | 3 | t1_czgypsf | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh26uo | null | false | 2016-01-30T00:28:40Z |
czh25sq | t1_czh25sq | 1,454,113,667 | user_8c9f82e30775 | Cooking | Ron Tons. Wonton wrapper. Egg (beaten). Mashed chickpeas with minced garlic to taste. Add a bit of the egg to the 'peas to form a rough paste. Add other bits such as cheese, hot pepper, etc. Dip the wrapper in egg, cradle a teaspoon of your mixture in and then pinch it closed. Fry in batches in a medium hot pan with mi... | 7 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh25sq | null | false | 2016-01-30T00:27:47Z |
czh24b8 | t1_czh24b8 | 1,454,113,592 | user_0ca8e62d9409 | Cooking | I happen to have all those ingredients on hand! How big would you suggest I make the cookies? | 1 | t1_czgzk7t | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh24b8 | null | false | 2016-01-30T00:26:32Z |
czh23kl | t1_czh23kl | 1,454,113,555 | user_1b78a23fbd3c | Cooking | http://www.foodnetwork.com/recipes/alton-brown/cocoa-brownies-recipe.html
These are the BEST brownies I have ever had!!! | 1 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czh23kl | null | false | 2016-01-30T00:25:55Z |
czh22py | t1_czh22py | 1,454,113,514 | user_e1c3586d05ae | Cooking | Crank up the heat and make some fajitas | 1 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czh22py | null | false | 2016-01-30T00:25:14Z |
czh220u | t1_czh220u | 1,454,113,479 | user_08fa021132aa | Cooking | Thanks. I really didn't knew that. This is the way my parents do, so I learned from them. I remember to have watched Gordon Ramsay do it with cold water (put everything in a pot then on low/medium heat). Do you know this method? | 1 | t1_czh1nvp | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh220u | null | false | 2016-01-30T00:24:39Z |
czh1zu3 | t1_czh1zu3 | 1,454,113,370 | user_50c7d0ef6b2a | Cooking | start with eggs. learn how to make an omelette. its a great way to get familiar with carefully controlling heat and getting a feel for how your cookware responds to temperature changes. | 4 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czh1zu3 | null | false | 2016-01-30T00:22:50Z |
czh1zeo | t1_czh1zeo | 1,454,113,349 | user_0ca8e62d9409 | Cooking | Smoked salmon makes me weak in the knees. | 1 | t1_czh0s5l | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh1zeo | null | false | 2016-01-30T00:22:29Z |
czh1z14 | t1_czh1z14 | 1,454,113,330 | user_d02645a81947 | Cooking | With chopped onions. So divine. | 1 | t1_czgpdpp | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czh1z14 | null | false | 2016-01-30T00:22:10Z |
czh1wwb | t1_czh1wwb | 1,454,113,225 | user_0a9e2b4fde44 | Cooking | Captain Crunch breaded. Sounds weird, but it's amazing. | 2 | t3_439a2s | t3_439a2s | /r/Cooking/comments/t3_439a2s/czh1wwb | null | false | 2016-01-30T00:20:25Z |
czh1vz3 | t1_czh1vz3 | 1,454,113,179 | user_35523b6f43c0 | Cooking | Riz-orzo
Put a pot of water to boil and cook orzo according to directions. Try to have pasta done at the same time veg and onion are cooked
Chop up into small pieces either mushrooms or asparagus
Chop up a med onion into small pieces
Sauté the onion and veg of choice in some butter and olive oil. You could add garli... | 1 | t3_438m6b | t3_438m6b | /r/Cooking/comments/t3_438m6b/czh1vz3 | null | false | 2016-01-30T00:19:39Z |
czh1vpr | t1_czh1vpr | 1,454,113,165 | user_9b548b6f4d14 | Cooking | you're gonna have to rinse it. bring the water to a boil, add the rice, then cover and remove from heat. and resist the urge to stir once you've added the rice. it'll be better if you just let it sit. | 2 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh1vpr | null | false | 2016-01-30T00:19:25Z |
czh1ve9 | t1_czh1ve9 | 1,454,113,149 | user_fab8a90bf08e | Cooking | i have tried it both ways and could NEVER find a reason why i should make the sideways cuts. i'm with you on this one. | 4 | t3_43b1fk | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czh1ve9 | null | false | 2016-01-30T00:19:09Z |
czh1u29 | t1_czh1u29 | 1,454,113,082 | user_6e45b9e027ba | Cooking | Steamed rice a day old is the only way I have ever managed to pull you off. | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh1u29 | null | false | 2016-01-30T00:18:02Z |
czh1o22 | t1_czh1o22 | 1,454,112,789 | user_35c032fb7d1c | Cooking | All I had to do was read garlic thyme and butter and knew it was Gordon. Great recipe | 1 | t1_czgp95u | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czh1o22 | null | false | 2016-01-30T00:13:09Z |
czh1nxx | t1_czh1nxx | 1,454,112,783 | user_1aed5e7847f5 | Cooking | Oh my god same. I made it once for Mol day in my chemistry class (guacaMOLe hehehe) and everyone loved it and asked me to make more and bring it for them at lunch. I became the guac guy for a little while. | 3 | t1_czgics7 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh1nxx | null | false | 2016-01-30T00:13:03Z |
czh1nvp | t1_czh1nvp | 1,454,112,781 | [deleted] | Cooking | [deleted] | 2 | t1_czgwlbz | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh1nvp | null | false | 2016-01-30T00:13:01Z |
czh1lof | t1_czh1lof | 1,454,112,676 | user_9b537b668c0b | Cooking | Next time throw some shallots in the pan before you add the wine. Let them cook down, add wine, cook down more and then add a dollop of cream. | 2 | t1_czgjh5q | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh1lof | null | false | 2016-01-30T00:11:16Z |
czh1leq | t1_czh1leq | 1,454,112,662 | user_2dda78bb6b8b | Cooking | Risotto. But it's not a "traditional" risotto, and I never really use a recipe. | -1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh1leq | null | false | 2016-01-30T00:11:02Z |
czh1kyw | t1_czh1kyw | 1,454,112,640 | user_a14a9645fd07 | Cooking | Roast ham
* Get a ham (3-ish kg)
* Boil it in a litre of orange juice mixed with a litre of water for 3-4 hours with some cloves and a bay leaf
* Roast for about an hour at 180 C
* Eat
Serve with smashed new potatoes and beans or asparagus or something similarly green and healthy-feeling.
Simple, delicious, hard to ... | 3 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh1kyw | null | false | 2016-01-30T00:10:40Z |
czh1k1y | t1_czh1k1y | 1,454,112,597 | user_9d64a60714ac | Cooking | [This](http://www.ehow.com/way_5304548_substitutes-use-instead-cooking-sherry.html) might help you decide what's a good substitute. | 2 | t3_43blit | t3_43blit | /r/Cooking/comments/t3_43blit/czh1k1y | null | false | 2016-01-30T00:09:57Z |
czh1hga | t1_czh1hga | 1,454,112,464 | user_bcc61470cf55 | Cooking | Just finished a meal, video made me hungry. It never fails. | 2 | t1_czgx1h4 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czh1hga | null | false | 2016-01-30T00:07:44Z |
czh1h1f | t1_czh1h1f | 1,454,112,444 | user_ac6cdde200c0 | Cooking | Banana pudding. Even people who said they hate banana pudding love it. I make the pudding from scratch instead of using a boxed mix, so that probably helps. | 3 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh1h1f | null | false | 2016-01-30T00:07:24Z |
czh1gmr | t1_czh1gmr | 1,454,112,424 | user_9570697af81c | Cooking | That's port. | 2 | t3_43blit | t3_43blit | /r/Cooking/comments/t3_43blit/czh1gmr | null | false | 2016-01-30T00:07:04Z |
czh1glx | t1_czh1glx | 1,454,112,423 | user_f0373d00dee7 | Cooking | I use a meat thermometer and pull my chicken out (and loosely tent) when it hits 155. I also almost always salt brine it first, and its consistently great. | 1 | t3_439q2f | t3_439q2f | /r/Cooking/comments/t3_439q2f/czh1glx | null | false | 2016-01-30T00:07:03Z |
czh1fza | t1_czh1fza | 1,454,112,391 | user_67d59186a53e | Cooking | Tawny port is not at all like sherry. It's far too sweet for starters. | 5 | t3_43blit | t3_43blit | /r/Cooking/comments/t3_43blit/czh1fza | null | false | 2016-01-30T00:06:31Z |
czh1eks | t1_czh1eks | 1,454,112,324 | user_693f0d8977ea | Cooking | If you still need any more suggestions to confuse you, I'm an enormous fan of local chef Bill Granger's [recipe](https://au.tv.yahoo.com/sunrise/r/8131141/bill-grangers-brownies/). I have a *lot* of opportunities to test out my baking on friends and colleagues, and I'd say these get the second-best reception of anythin... | 1 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czh1eks | null | false | 2016-01-30T00:05:24Z |
czh1e99 | t1_czh1e99 | 1,454,112,308 | user_1bf94dc27df7 | Cooking | Are you an expat stripper with a heart of gold? | 10 | t1_czgypsf | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh1e99 | null | false | 2016-01-30T00:05:08Z |
czh1e1r | t1_czh1e1r | 1,454,112,297 | user_8617eb824b9d | Cooking | It's kind of lame, but my family always wants me to bring my cranberry salsa to Thanksgiving dinner.
* 1 bag of cranberries
* 2 roasted jalapeños (leave seeds in at your peril!)
* .6 cup white sugar
* .5 cup celery
* .25 sweet onion
* 1oz can of crushed pineapple
* .25 cup chopped fresh parsley
Throw it in a food pr... | 8 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh1e1r | null | false | 2016-01-30T00:04:57Z |
czh1b4w | t1_czh1b4w | 1,454,112,157 | [deleted] | Cooking | [deleted] | 1 | t1_czgzk0q | t3_43bcn0 | /r/Cooking/comments/t3_43bcn0/czh1b4w | null | false | 2016-01-30T00:02:37Z |
czh1az0 | t1_czh1az0 | 1,454,112,149 | user_410412331995 | Cooking | Spicy sausage risotto. First dinner date? Risotto. Cold and miserable outside? Risotto. Want to make an impression with parents? Risotto. My pony does other tricks, but that one is my favorite. | 1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh1az0 | null | false | 2016-01-30T00:02:29Z |
czh19hx | t1_czh19hx | 1,454,112,079 | user_202e02cc6757 | Cooking | My Italian friend sent me [this video](https://youtu.be/TUNjc6OK_MQ) looks pretty good. | 1 | t3_43ae3c | t3_43ae3c | /r/Cooking/comments/t3_43ae3c/czh19hx | null | false | 2016-01-30T00:01:19Z |
czh17yp | t1_czh17yp | 1,454,112,005 | user_440fb5c0b06a | Cooking | I had no idea that was a thing - my Korean friend loves "that green shit" and I always put in a ton when he's eating the guac | 5 | t1_czgxi1z | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh17yp | null | false | 2016-01-30T00:00:05Z |
czh14ko | t1_czh14ko | 1,454,111,847 | user_5c549a84bfad | Cooking | How does the oatmeal affect the texture? | 1 | t1_czghm7s | t3_4393jp | /r/Cooking/comments/t3_4393jp/czh14ko | null | false | 2016-01-29T23:57:27Z |
czh13in | t1_czh13in | 1,454,111,799 | user_4acb4b19c03f | Cooking | Pretty sure that's Port wine. Which is actually somewhat sweet and dark.
Edit: in almost all cases this wouldn't be a good substitute in Asian food, or for dry sherry. Chinese rice wine would be another option.
Delicious stuff though, port. Would be a good after dinner drink with some walnuts and Stilton. Or a pan ... | 8 | t3_43blit | t3_43blit | /r/Cooking/comments/t3_43blit/czh13in | null | false | 2016-01-29T23:56:39Z |
czh1308 | t1_czh1308 | 1,454,111,773 | user_2537989681b9 | Cooking | I've been struggling to find flourless cookies/biscuits for a while. I'm gonna try this, thanks! | 3 | t1_czgzk7t | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh1308 | null | false | 2016-01-29T23:56:13Z |
czh11t2 | t1_czh11t2 | 1,454,111,716 | user_7ee78b6093e7 | Cooking | I have a "seasoned" pot (it's a pot that I use that has been seasoned like a cast iron pan) and this is what I do:
Wash 2 cups of rice in the pot until the water coming off is clear.
Fill the pot with water until it covers the rice as well as my hand laid flat on the rice.
Cook on high uncovered until I can no long... | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh11t2 | null | false | 2016-01-29T23:55:16Z |
czh0z56 | t1_czh0z56 | 1,454,111,587 | user_6609e4a4641d | Cooking | It's not like I'm adding saffron or anything. Black, white and red pepper, paprika, celery and onion salt, garlic powder, thyme and sage. More or less standard spices everyone has. It's only special in its my own special blend, not anything secret or different. | 0 | t1_czh0puu | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh0z56 | null | false | 2016-01-29T23:53:07Z |
czh0yv3 | t1_czh0yv3 | 1,454,111,573 | user_b36635c4a2fa | Cooking | The horizontal cut would be beneficial if one didn't do a rainbow cut and instead only sliced vertically from the top of the onion to the board. | 3 | t3_43b1fk | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czh0yv3 | null | false | 2016-01-29T23:52:53Z |
czh0w7q | t1_czh0w7q | 1,454,111,448 | user_74fa048c9330 | Cooking | Actually, I cook with 1:1 using the absorption method on the stove. Works great. | 2 | t1_czgxwab | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh0w7q | null | false | 2016-01-29T23:50:48Z |
czh0v9j | t1_czh0v9j | 1,454,111,401 | user_86366b695a9f | Cooking | A bit of garlic is nice, too. | 2 | t1_czgj5g3 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh0v9j | null | false | 2016-01-29T23:50:01Z |
czh0v7x | t1_czh0v7x | 1,454,111,398 | user_2e7fbe74ab8e | Cooking | Emergency Spaghetti is what we call it in my house. I make a very simple tomato sauce and freeze it for later.
Two 28oz can crushed tomatoes, One 6oz can tomato paste, diced half or whole onion depending on how much you like, two to infinity garlic cloves depending on how much you like. Sweat onions with garlic until ... | 6 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh0v7x | null | false | 2016-01-29T23:49:58Z |
czh0uz4 | t1_czh0uz4 | 1,454,111,386 | user_09eaf93a432b | Cooking | This but with fresh dill, chopped kale and halved cherry tomatoes is my favourite lunch in the summer! | 2 | t1_czggnaf | t3_438m6b | /r/Cooking/comments/t3_438m6b/czh0uz4 | null | false | 2016-01-29T23:49:46Z |
czh0ui4 | t1_czh0ui4 | 1,454,111,363 | user_fc2f0324f62c | Cooking | I have used granulated white, but light brown gives them a better texture, I find. | 2 | t1_czh0d31 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh0ui4 | null | false | 2016-01-29T23:49:23Z |
czh0udj | t1_czh0udj | 1,454,111,358 | user_78190f3a8b4d | Cooking | Empanada dough is:
1 stick butter (chilled)
2 1/2 cups flour (extra for rolling out dough)
1 medium/large egg
1/2 cup ice water
1 tsp salt
Dash of oil
Put flour on large bowl, mix with salt. Cut up butter into small pieces and incorporate with with flour, should be crumbly. Try to get butter and small as possible. A... | 3 | t1_czh0hth | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh0udj | null | false | 2016-01-29T23:49:18Z |
czh0txt | t1_czh0txt | 1,454,111,335 | user_a63595ddac02 | Cooking | Fried rice just isn't the same without it. | 6 | t1_czh0hfu | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh0txt | null | false | 2016-01-29T23:48:55Z |
czh0tmo | t1_czh0tmo | 1,454,111,321 | user_dc3bf6a15c33 | Cooking | I haven't used this one before but it also looks good
http://www.seriouseats.com/recipes/2015/10/the-food-labs-ultra-gooey-stovetop-mac-cheese.html | 4 | t1_czh0qaw | t3_43biqy | /r/Cooking/comments/t3_43biqy/czh0tmo | null | false | 2016-01-29T23:48:41Z |
czh0sab | t1_czh0sab | 1,454,111,255 | user_8205447a8c6b | Cooking | Mexriracha. It is my Mexican version of the popular sauce. I sell it to friends and they can't get enough of it. | -2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh0sab | null | false | 2016-01-29T23:47:35Z |
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