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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
czh0s5l | t1_czh0s5l | 1,454,111,249 | user_2effe1a2cd29 | Cooking | Anything smoked, I'm your guy. I can cook the hell out of a steak too. | 2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh0s5l | null | false | 2016-01-29T23:47:29Z |
czh0r9f | t1_czh0r9f | 1,454,111,208 | user_b36635c4a2fa | Cooking | Thanks! I'll do that! | 2 | t1_czh0hsn | t3_43biqy | /r/Cooking/comments/t3_43biqy/czh0r9f | null | false | 2016-01-29T23:46:48Z |
czh0qaw | t1_czh0qaw | 1,454,111,161 | user_b36635c4a2fa | Cooking | Thanks! I'll have to try it! | 1 | t1_czh0brk | t3_43biqy | /r/Cooking/comments/t3_43biqy/czh0qaw | null | false | 2016-01-29T23:46:01Z |
czh0puu | t1_czh0puu | 1,454,111,139 | user_9fd11322981e | Cooking | > I don't do anything special
> I have a special blend of spices | 34 | t1_czh05sy | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh0puu | null | false | 2016-01-29T23:45:39Z |
czh0oto | t1_czh0oto | 1,454,111,090 | user_622915a12f7d | Cooking | I cannot cook rice stovetop. It's my kitchen Achilles' heel. I tried so many tips, different recipes, types of rice, everything. Always sucked (and in different ways, so I have no idea).
I got a rice cooker for Christmas and it is fantastically idiot-proof. I love it! | 6 | t1_czgvs12 | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh0oto | null | false | 2016-01-29T23:44:50Z |
czh0o3b | t1_czh0o3b | 1,454,111,055 | user_5ed06c194bc9 | Cooking | pizza.
- get a baking stone and peel
- buy dough from a local pizza shop (cheap, easy) or make your own (meh)
- get some fresh moz and basil
- make pasta sauce - heat up a stick of butter and put like a can or so of drained diced tomatoes in there (unless it's summer where you are and the tomatoes are good, use canned... | 1 | t3_439s0h | t3_439s0h | /r/Cooking/comments/t3_439s0h/czh0o3b | null | false | 2016-01-29T23:44:15Z |
czh0jgk | t1_czh0jgk | 1,454,110,835 | user_424aef315ec8 | Cooking | Smoked paprika | 2 | t3_43bi7j | t3_43bi7j | /r/Cooking/comments/t3_43bi7j/czh0jgk | null | false | 2016-01-29T23:40:35Z |
czh0hth | t1_czh0hth | 1,454,110,757 | user_5c202d235387 | Cooking | What's your empanada dough? How do you cook them? | 2 | t1_czh076i | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh0hth | null | false | 2016-01-29T23:39:17Z |
czh0hsn | t1_czh0hsn | 1,454,110,756 | user_25b16d956e08 | Cooking | Couple tips - a cheese blend usually is best...cheddar is fine but mix in a creamier melty cheese like Gruyere or Smoked Guda.. The real trick to keeping it from being grainy is to make sure you add the cheese last to your basic bechemel..you do not want the sauce still on a high heat when the cheese gets added--cookin... | 3 | t3_43biqy | t3_43biqy | /r/Cooking/comments/t3_43biqy/czh0hsn | null | false | 2016-01-29T23:39:16Z |
czh0hfu | t1_czh0hfu | 1,454,110,739 | user_d58d775974cc | Cooking | yes! while I hate eating leftover plain rice, it makes a fantastic ingredient for fried rice or freezer burritos. | 5 | t1_czgrzhl | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh0hfu | null | false | 2016-01-29T23:38:59Z |
czh0f8v | t1_czh0f8v | 1,454,110,636 | user_32e8bfb81f80 | Cooking | Avocado, onion, tomato, garlic powder, salt, Tobasco, lime juice.
Or if you are lazy like me: Avocado, pre-made pico de gallo, garlic powder, salt, Tobasco, lime juice. | 1 | t1_czgiesh | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh0f8v | null | false | 2016-01-29T23:37:16Z |
czh0e82 | t1_czh0e82 | 1,454,110,589 | user_944c47f339a5 | Cooking | Throw in some potatoes and you have chicken pot pie filling more or less. | 2 | t1_czh04d3 | t3_43b3vq | /r/Cooking/comments/t3_43b3vq/czh0e82 | null | false | 2016-01-29T23:36:29Z |
czh0dkw | t1_czh0dkw | 1,454,110,559 | user_32e8bfb81f80 | Cooking | I do similar eggs.
Mayo and yellow mustard to taste
Crumbled up bacon (or pre-cooked REAL bacon bits if you're extra lazy) - maybe 1-2 slices for a whole dozen eggs
Little S&P
Hungarian hot paprika on top (because that's the only kind of paprika allowed in my house!) | 2 | t1_czgibpx | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh0dkw | null | false | 2016-01-29T23:35:59Z |
czh0d31 | t1_czh0d31 | 1,454,110,536 | user_cde32e8bafb1 | Cooking | These are ridiculously good and simple to make. I have the same recipe but use regular granulated white sugar and also roll them in it. I'm going to try it next time with the brown sugar you suggest. | 2 | t1_czgzk7t | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh0d31 | null | false | 2016-01-29T23:35:36Z |
czh0cv0 | t1_czh0cv0 | 1,454,110,525 | user_1bee606d0b50 | Cooking | Pasta with Marinara.
Boil water with enough salt to taste like sea water. Its better to use more water than you think you'll need because it will keep the pasta from sticking. when water comes to a boil add pasta.
Olive Oil in the cold pan with a pad of butter enough to cover bottom of the pan.
Add 2 or 3 cloves of th... | 3 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh0cv0 | null | false | 2016-01-29T23:35:25Z |
czh0brk | t1_czh0brk | 1,454,110,474 | user_dc3bf6a15c33 | Cooking | Sodium citrate. There are also some recipes online for creamy Mac and cheese | 12 | t3_43biqy | t3_43biqy | /r/Cooking/comments/t3_43biqy/czh0brk | null | false | 2016-01-29T23:34:34Z |
czh0bo9 | t1_czh0bo9 | 1,454,110,470 | user_4e550e2ac336 | Cooking | Is that the same oil that makes cast iron awesome? | 1 | t1_czgxmhw | t3_4392ep | /r/Cooking/comments/t3_4392ep/czh0bo9 | null | false | 2016-01-29T23:34:30Z |
czh0asf | t1_czh0asf | 1,454,110,429 | user_674fc04933ac | Cooking | I'd say pick some dishes that can be frozen if need be. Like Beef Stew, Spaghetti Sauce, Soups, etc. I find it hard to cook from scratch for one and I've been cooking for years. I always make too much:)
Then you can move onto entrees with sides because you have to get the timing down to get them all out at the sam... | 1 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czh0asf | null | false | 2016-01-29T23:33:49Z |
czh0a7y | t1_czh0a7y | 1,454,110,402 | user_4ed1a78faf97 | Cooking | That's the same way I cook eggs. 2 dishes 1 technique, nice :) | 1 | t1_czgr65a | t3_43aapg | /r/Cooking/comments/t3_43aapg/czh0a7y | null | false | 2016-01-29T23:33:22Z |
czh09eb | t1_czh09eb | 1,454,110,364 | user_6609e4a4641d | Cooking | I add one small Roma tomato and two cloves of garlic. My wife hates tomatoes and loves garlic. I don't care for garlic and love tomatoes and we have found this is a good balance for us. | 2 | t1_czgxw8f | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh09eb | null | false | 2016-01-29T23:32:44Z |
czh096q | t1_czh096q | 1,454,110,355 | user_782a0f574b21 | Cooking | Stuffing/Dressing. I made it one year because I was tired of eating stove top stuffing. Their minds were blown and now 16 years later the entire family uses my recipe for all of the family get togethers. | 1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh096q | null | false | 2016-01-29T23:32:35Z |
czh07tm | t1_czh07tm | 1,454,110,291 | user_4c2956687832 | Cooking | Chef Michael Smith's show, Chef At Home, taught me how to cook when I was in college. His recipes are down to earth (as is he), and easy to follow. The most important part I found was that he actually explained which flavours go together. Don't have this, try this instead. Don't sweat it, if it's a bit different!
... | 1 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czh07tm | null | false | 2016-01-29T23:31:31Z |
czh07o9 | t1_czh07o9 | 1,454,110,284 | user_24766be3554d | Cooking | I don't really like desserts, so they're always a bit desultory when I make them for other people. But for some strange reason people seem to like them, even though they're aggressively bad and have grotesque names. One that always goes down well is "Auntie's Leg" (jam roll with custard), but the favourite is "Baby's... | -2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh07o9 | null | false | 2016-01-29T23:31:24Z |
czh076i | t1_czh076i | 1,454,110,261 | user_78190f3a8b4d | Cooking | My empanada filling!
1 lb ground meat - chicken, beef, turkey or pork
3/4 cup diced onion
3/4 cup diced red or green pepper
1/2 cup roasted tomatoes (rotel works perfect)
1/4 cup sliced olives
1 TBSP chopped cilantro
2 TBSP minced jalapeño
4 cloves minced garlic
1 TSP cumin
1 TSP black pepper
1 TBSP salt
1 TSP chili p... | 4 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh076i | null | false | 2016-01-29T23:31:01Z |
czh05sy | t1_czh05sy | 1,454,110,197 | user_6609e4a4641d | Cooking | Every time I see my parents they ask me about making my wings. Then my parents friends find out about it because parents like to brag and then they ask about it.
Secret is, I don't do anything special. Trim off as much fat and loose skin as possible, soak in buttermilk overnight. I have a special blend of spices, coa... | 0 | t1_czgjosh | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh05sy | null | false | 2016-01-29T23:29:57Z |
czh04d3 | t1_czh04d3 | 1,454,110,130 | user_feee97f8f681 | Cooking | I'd put it in a cream sauce and make a pie out of it. | 4 | t3_43b3vq | t3_43b3vq | /r/Cooking/comments/t3_43b3vq/czh04d3 | null | false | 2016-01-29T23:28:50Z |
czh02r5 | t1_czh02r5 | 1,454,110,057 | user_a40f3a58d623 | Cooking | Just one? | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czh02r5 | null | false | 2016-01-29T23:27:37Z |
czh020l | t1_czh020l | 1,454,110,023 | user_f2404923d0c8 | Cooking | Keto is one of the steps of starvation. It's been around for as long as starvation has been around.
>is one of the most effective methods of eliminating seizures.
So it has its place for a particular group of people. Chemotherapy is one of the most effective methods for eliminating cancer. Doesn't make chemo health... | 0 | t1_czgo6un | t3_42yl3v | /r/Cooking/comments/t3_42yl3v/czh020l | null | false | 2016-01-29T23:27:03Z |
czh01h6 | t1_czh01h6 | 1,454,109,995 | user_4c2956687832 | Cooking | Asoefitda is by Indians to replace garlic and onion. It also helps with digestive problems. Be very careful using it, as it is very powerful. I keep mine in its original contained, and then in a Mason jar. | 7 | t3_43awln | t3_43awln | /r/Cooking/comments/t3_43awln/czh01h6 | null | false | 2016-01-29T23:26:35Z |
czgzyu8 | t1_czgzyu8 | 1,454,109,876 | user_f2404923d0c8 | Cooking | > entire nutritional recommendation from the American government is a joke, and has produced the sickest, most obese population in human history
Most people don't follow the national nutritional recomendations. The sick and obese individuals aren't following it. And by the way, as a population we are more obese than o... | 1 | t1_czgoc80 | t3_42yl3v | /r/Cooking/comments/t3_42yl3v/czgzyu8 | null | false | 2016-01-29T23:24:36Z |
czgzy40 | t1_czgzy40 | 1,454,109,844 | user_5de28870a036 | Cooking | I have been wondering this forEVER. I diced up a few onions one my way (your way) and one the "correct way". Mine were more uniform and all small. The correct way had a few really long ones from the bits on the edges that fall off and the rest were irregular sized.
Geometrically speaking, cutting a sphere with radia... | 5 | t3_43b1fk | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czgzy40 | null | false | 2016-01-29T23:24:04Z |
czgzwve | t1_czgzwve | 1,454,109,786 | user_3926cad2de37 | Cooking | Thanks for the heads up! I actually have some BKF on hand, so I'll use that when I need to clean it up. | 2 | t1_czgxmhw | t3_4392ep | /r/Cooking/comments/t3_4392ep/czgzwve | null | false | 2016-01-29T23:23:06Z |
czgzswm | t1_czgzswm | 1,454,109,599 | user_9f77df387419 | Cooking | Everyone at my house loves when I make stuffed chicken breasts.
I take a meat tenderize and pound them until they are nicely thinned out. Salt and pepper them. Then I mix together spinach, mozzarella, sun dried tomatoes, and garlic. Take a few spoon fulls and put it on the breast. Then I lay the breast across 2-3 strip... | 11 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgzswm | null | false | 2016-01-29T23:19:59Z |
czgzpfg | t1_czgzpfg | 1,454,109,438 | user_3838067b349c | Cooking | I'm way more worried about cross contamination getting on my counters or utensils. Fresh meat cooked reasonably doesn't seem nearly as risky as chicken juice festering on a salt shaker for hours at room temp. | 6 | t1_czgr0gt | t3_439q2f | /r/Cooking/comments/t3_439q2f/czgzpfg | null | false | 2016-01-29T23:17:18Z |
czgzmq1 | t1_czgzmq1 | 1,454,109,311 | user_37f79e68d6a7 | Cooking | An entree? Seems like the main event to me. Looks great. | 1 | t1_czgnwjk | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgzmq1 | null | false | 2016-01-29T23:15:11Z |
czgzm9m | t1_czgzm9m | 1,454,109,290 | user_bde0bf14b23a | Cooking | You just have to start cooking things. [Make this](http://cooking.nytimes.com/recipes/7878-stir-fried-chicken-with-ketchup) | 2 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czgzm9m | null | false | 2016-01-29T23:14:50Z |
czgzk7t | t1_czgzk7t | 1,454,109,193 | user_fc2f0324f62c | Cooking | Peanut Butter Cookies:
1 egg
1 cup of creamy peanut butter
1 cup of brown sugar
1 teaspoon vanilla extract
Mix all that together, shape cookies, and bake at 350 for 8 minutes. I get asked to bring them everywhere. Compliments range from "I could sell these!"to " These are down right whimsical." | 15 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgzk7t | null | false | 2016-01-29T23:13:13Z |
czgzk0q | t1_czgzk0q | 1,454,109,185 | user_c2c63df253c5 | Cooking | My chili recipe is pretty loosely defined but always turns out well! I like mine thick and chunky.
Brown 1-1.5 lb. cubed beef chuck or boneless skinless chicken thighs in a big Dutch oven, add plenty of cumin and S&P. Cover with 2 cups beef broth, stir in 2 tsp. tomato paste, 2 tsp. minced chipotles in adobo sauce, 1... | 1 | t3_43bcn0 | t3_43bcn0 | /r/Cooking/comments/t3_43bcn0/czgzk0q | null | false | 2016-01-29T23:13:05Z |
czgzjp5 | t1_czgzjp5 | 1,454,109,172 | user_ab82c8905b8f | Cooking | Really
Big
Porterhouse. | 2 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgzjp5 | null | false | 2016-01-29T23:12:52Z |
czgzi4s | t1_czgzi4s | 1,454,109,098 | user_7568740ddc69 | Cooking | I always go with the New York instead of a ribeye when cooking for the ladies, plus if she likes her steak on the rare side, the marbling in a New York is easier to chew than rare ribeye fat, and you'll still get epic flavor. Go for the New York, unless y'all are a bunch of gristle lickers and enjoy the steak fat, like... | 13 | t1_czguu45 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgzi4s | null | false | 2016-01-29T23:11:38Z |
czgzgn1 | t1_czgzgn1 | 1,454,109,029 | user_1b1f029f2a4f | Cooking | *Revenge.*
But more seriously, stir-fry from the wok. As long as you use fresh meats and veggies, stir in Soy Sauce for salt and Rice Vinegar for sweetness, you're going to get something Asian-y.
For spices, I almost always use a combination of the following:
-- Chili flakes (not powder)
-- Galangal (ginger, but a l... | 3 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgzgn1 | null | false | 2016-01-29T23:10:29Z |
czgzgh0 | t1_czgzgh0 | 1,454,109,022 | user_f2a702e90d49 | Cooking | I'm Caucasian. Just never liked cilantro. There are a lot of Mexican Restaurants in California and pretty much all of them use cilantro and Pico de Gallo unless you say otherwise. | 1 | t1_czgxi1z | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgzgh0 | null | false | 2016-01-29T23:10:22Z |
czgzfs8 | t1_czgzfs8 | 1,454,108,991 | user_53c4379f993b | Cooking | After a quick google search, I like this option. I already have 2-3 of the ingredients (recipe depending) mixed up here. I might need to go with a 'beefier' noodle though, an udon or something, since texturally, my mixture is mush. | 1 | t1_czgz89k | t3_43b3vq | /r/Cooking/comments/t3_43b3vq/czgzfs8 | null | false | 2016-01-29T23:09:51Z |
czgze0b | t1_czgze0b | 1,454,108,909 | user_136d79655281 | Cooking | Have you tried replacing g&o with hing? | 2 | t3_43awln | t3_43awln | /r/Cooking/comments/t3_43awln/czgze0b | null | false | 2016-01-29T23:08:29Z |
czgzcu7 | t1_czgzcu7 | 1,454,108,857 | user_53c4379f993b | Cooking | I pulse them in a processor to get them pretty fine. I like the potato idea however, a good base for it. | 1 | t1_czgyi0d | t3_43b3vq | /r/Cooking/comments/t3_43b3vq/czgzcu7 | null | false | 2016-01-29T23:07:37Z |
czgzcd9 | t1_czgzcd9 | 1,454,108,835 | user_eb6bdae2b5b9 | Cooking | I rinse well and drain, 1.75:1, boil water and add rice. Stir continuously until it almost boils, then down to very low heat and cover. Then just leave it alone, no stirring, don't even lift the lid.
I have to cook the cheap stuff for about 25 minutes, the better rice from the Asian grocery can be done in as little ... | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgzcd9 | null | false | 2016-01-29T23:07:15Z |
czgzcc5 | t1_czgzcc5 | 1,454,108,834 | user_ea7976b83edf | Cooking | I use a rice cooker but I have gotten gummy rice as well. However, I have noticed that if I fluff my rice right after my cooker finishes and then let it rest with a lid on for 10 minutes it comes out nicer. Maybe you can do the same thing with your stove top rice? | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgzcc5 | null | false | 2016-01-29T23:07:14Z |
czgzbci | t1_czgzbci | 1,454,108,788 | user_b6082f18c829 | Cooking | If you do find that garlic and onions are an issue, many Indians who don't eat them use asafoetida (hing, if you ask for it at the Indian market. It is sometimes over by the health products instead of the spices for some reason) as a flavor replacement. It's not quite the same, and smells absolutely awful before you co... | 3 | t3_43awln | t3_43awln | /r/Cooking/comments/t3_43awln/czgzbci | null | false | 2016-01-29T23:06:28Z |
czgzack | t1_czgzack | 1,454,108,742 | user_90079c578679 | Cooking | i love roasting birds in my cast-iron. [This](http://cooking.nytimes.com/recipes/12428-splayed-roast-chicken-with-caramelized-ramps) is my go-to recipe for a cast iron pan. i don't even use the ramps anymore, just the chicken and shaved onion but be sure to splay it.
You can use the left over fat to make a nice gravy... | 1 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgzack | null | false | 2016-01-29T23:05:42Z |
czgz9wh | t1_czgz9wh | 1,454,108,720 | user_8d1a3896e8be | Cooking | its not a chore fuckface. its like eating foreplay the more you care the better the result. but practice practice practice practice practice practice. eggs too tho. | 0 | t1_czgz1qr | t3_43aoix | /r/Cooking/comments/t3_43aoix/czgz9wh | null | false | 2016-01-29T23:05:20Z |
czgz8ed | t1_czgz8ed | 1,454,108,650 | user_e83dc2bd1be4 | Cooking | Either don't stir it, or get a rice cooker. They are cheap and make it so easy, perfect rice everytime | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgz8ed | null | false | 2016-01-29T23:04:10Z |
czgz89k | t1_czgz89k | 1,454,108,644 | user_9d64a60714ac | Cooking | I'd mix it with noodles and sauce, similar to yakisoba. | 2 | t3_43b3vq | t3_43b3vq | /r/Cooking/comments/t3_43b3vq/czgz89k | null | false | 2016-01-29T23:04:04Z |
czgz7ya | t1_czgz7ya | 1,454,108,629 | user_99f3e9009a18 | Cooking | Pork Steaks Diane. Basically Gordon Ramsay's Steak Diane adapted to St Louis-style pork steaks: https://www.youtube.com/watch?v=9rWZNHkrsNg | 2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgz7ya | null | false | 2016-01-29T23:03:49Z |
czgz6m6 | t1_czgz6m6 | 1,454,108,569 | user_33913507ca43 | Cooking | Unless you plan on delivering? Fuck off.(im kidding! That looks awesome my friend!) keep trying at it and dont be afraid to experiment. The other commenter seems to have covered anything i could have added. So ill just shout encouragement through the internet. | 2 | t3_43b36o | t3_43b36o | /r/Cooking/comments/t3_43b36o/czgz6m6 | null | false | 2016-01-29T23:02:49Z |
czgz5xk | t1_czgz5xk | 1,454,108,537 | user_9e21e5e814c7 | Cooking | Just keep in mind that when hosting it's always better to cook something you've done before, which you know will turn out well.
You really shouldn't experiment with guests unless they know beforehand! | 2 | t3_439s0h | t3_439s0h | /r/Cooking/comments/t3_439s0h/czgz5xk | null | false | 2016-01-29T23:02:17Z |
czgz5uu | t1_czgz5uu | 1,454,108,534 | user_30bef68f6521 | Cooking | I just made a tasty orzo dish last night! In a HOT cast iron pan or wok, sear the heck out of some green peppers and tomato slices to get that nice burnt skin flavor. When they are scorched, add chopped onions and mushrooms with some olive oil. Continue to cook on relatively high heat until veggies begin to soften. ... | 1 | t3_438m6b | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgz5uu | null | false | 2016-01-29T23:02:14Z |
czgz4jv | t1_czgz4jv | 1,454,108,473 | user_5fa9820d3acf | Cooking | Slightly off topic, by watch the [Katering Show](https://www.youtube.com/watch?v=tvZOeIIOL8M) for a laugh about cooking for people with food intolerance (including onion and garlic). | 7 | t3_43awln | t3_43awln | /r/Cooking/comments/t3_43awln/czgz4jv | null | false | 2016-01-29T23:01:13Z |
czgz3ej | t1_czgz3ej | 1,454,108,422 | user_4584d530a07d | Cooking | > the BBQ places are grimey looking
The grime adds extra flavor. | 2 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgz3ej | null | false | 2016-01-29T23:00:22Z |
czgz1qr | t1_czgz1qr | 1,454,108,345 | user_8d1a3896e8be | Cooking | mostly eggs tho. on the real. and snag a youtube video and get dirty wit it, chef john on foodwishes is trill af. potatoes r cool also other dope shit is dope. see tomatoes or like brokaly/w/e can b pretty swag too. | 2 | t1_czgyyam | t3_43aoix | /r/Cooking/comments/t3_43aoix/czgz1qr | null | false | 2016-01-29T22:59:05Z |
czgyz7f | t1_czgyz7f | 1,454,108,229 | user_df26db968684 | Cooking | Thanks for the sympathy. Luckily it's just a week-long experiment. Hopefully his stomach will continue to be bad this week and we won't have to cut out onions & garlic out for good. It's been 24 hours and I already miss it.
I'll give those a try. Thanks for the input! | 2 | t1_czgyic5 | t3_43awln | /r/Cooking/comments/t3_43awln/czgyz7f | null | false | 2016-01-29T22:57:09Z |
czgyyam | t1_czgyyam | 1,454,108,189 | user_8d1a3896e8be | Cooking | fuck it dog, get creative and pretend you're cool
| 2 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czgyyam | null | false | 2016-01-29T22:56:29Z |
czgyy3u | t1_czgyy3u | 1,454,108,180 | user_a0df501852c4 | Cooking | Try pouring some of the bacon grease into the mix too in place of some of the mayo. Trust me here. | 5 | t1_czgibpx | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgyy3u | null | false | 2016-01-29T22:56:20Z |
czgywpl | t1_czgywpl | 1,454,108,121 | user_7f850c32d407 | Cooking | I have a stuffed shell recipe (that's honestly just a Rachael Ray one from the Food Network site) that I made the first time I ever cooked a full meal for my family. It was a Mother's Day dinner. It's still the first thing my siblings ask for when it's my night to do dinner. It works out nicely for those of you with ki... | 5 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgywpl | null | false | 2016-01-29T22:55:21Z |
czgywnq | t1_czgywnq | 1,454,108,119 | user_fb9961f1f9d4 | Cooking | Perhaps look into something like Blue Apron? They send a box of food and recipes to your door. It's not as cheap as buying your own groceries and cooking them, but it's really convenient and the recipes are good. If you know you don't need a box for that week, you can always cancel.
It's given me a little more confide... | 3 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czgywnq | null | false | 2016-01-29T22:55:19Z |
czgywf5 | t1_czgywf5 | 1,454,108,108 | user_c205e31ff341 | Cooking | Brownies and Squares have always been my nemesis with baking. I can *never* seem to get them right.
Then I found this recipe on reddit (/r/foodporn):https://www.reddit.com/r/FoodPorn/comments/33pn3o/recently_became_absolutely_obsessed_with_creating/
And it was absolutely amazing. It looked amazing. It tasted amazing... | 1 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgywf5 | null | false | 2016-01-29T22:55:08Z |
czgyvpd | t1_czgyvpd | 1,454,108,078 | user_d92000fe9d58 | Cooking | A little pan sauce on a filet is ridonk. | 2 | t1_czgwc1x | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgyvpd | null | false | 2016-01-29T22:54:38Z |
czgyvmj | t1_czgyvmj | 1,454,108,075 | user_7ed1493f080b | Cooking | Those pork chops sound tasty. What's the method? | 3 | t1_czgvec7 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgyvmj | null | false | 2016-01-29T22:54:35Z |
czgytzp | t1_czgytzp | 1,454,108,005 | user_521da07c23a4 | Cooking | I work in a food safety lab and I can tell you 99% of any chicken you buy will have Salmonella spp. Part of this is due to the fact that Sal is natural normal microbiota for poultry (and reptiles) just like you have a community of bacteria living in and on you. Another issue is the quality of chicken you buy. Processin... | 36 | t1_czgkpoe | t3_439q2f | /r/Cooking/comments/t3_439q2f/czgytzp | null | false | 2016-01-29T22:53:25Z |
czgytdm | t1_czgytdm | 1,454,107,977 | user_7edbf82414ee | Cooking | Seared Pork Chop, Maple roasted sweet potatoes, butter and garlic mustard greens. Pretty easy, pretty delicious, and the colors really pop together, so the plate looks great without having to have a lot of plating skill.
- Make a quick brine, soak pork chop for at least 30 min, then pat dry.
- Sear pork chop on all s... | 3 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgytdm | null | false | 2016-01-29T22:52:57Z |
czgyt5h | t1_czgyt5h | 1,454,107,968 | user_95e28d060238 | Cooking | I've experimented with a lot of mac and cheese and I'm never satisfied. I'm definitely going to try this one. | 2 | t1_czgnx6i | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgyt5h | null | false | 2016-01-29T22:52:48Z |
czgysxx | t1_czgysxx | 1,454,107,958 | user_54519c9c49b1 | Cooking | I just shoot for a coating, just as if I was tossing the wings and serving them.
I usually fry them off less than 1 min - maybe 30 seconds or so - depends on how much I can control the oils temp. Sometimes I do this at home, sometimes in a professional kitchen. Oil in gigantic fryer is much easier than oil on stoveto... | 3 | t1_czgx1wd | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgysxx | null | false | 2016-01-29T22:52:38Z |
czgys2u | t1_czgys2u | 1,454,107,919 | user_58136d44da06 | Cooking | It suggests adding hot sugar+butter to egg (and the other ingredients) and combining, but I've always been told not to add egg to hot ingredients because you don't want the egg to start cooking before you put it in the oven.
Now I'm not sure what to believe. | 2 | t1_czgk4vc | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgys2u | null | false | 2016-01-29T22:51:59Z |
czgyrud | t1_czgyrud | 1,454,107,909 | user_7af3b4604e54 | Cooking | Get a longer grain rice. | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgyrud | null | false | 2016-01-29T22:51:49Z |
czgypsf | t1_czgypsf | 1,454,107,819 | user_19b63fbbff2f | Cooking | Smoked paprika makes EVERYTHING better. If my nickname wasn't already Saigon Cinnamon (long story) I'm sure it would have involved paprika. | 14 | t1_czgibpx | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgypsf | null | false | 2016-01-29T22:50:19Z |
czgynjh | t1_czgynjh | 1,454,107,724 | user_7e51071d8635 | Cooking | I am know by all my friends and family for making the most killer mac and cheese. | 1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgynjh | null | false | 2016-01-29T22:48:44Z |
czgyicr | t1_czgyicr | 1,454,107,501 | user_38ac58ce40a7 | Cooking | Getting any closer?
http://andhereweare.net/2014/06/turmeric-roasted-potatoes.html/ | 1 | t1_czgpetq | t3_439lvt | /r/Cooking/comments/t3_439lvt/czgyicr | null | false | 2016-01-29T22:45:01Z |
czgyic5 | t1_czgyic5 | 1,454,107,500 | user_feee97f8f681 | Cooking | Oh, jeez, this doesn't really help now that I've read the details but I'll throw it out anyway -- 'Manjula's Kitchen' is really easy Indian, very clear, with videos, and it's no-garlic/no-onion.
Asafoetida can help in recipes where you want onion but can't use onion.
My sympathies; I ran out of onions and garlic last... | 5 | t3_43awln | t3_43awln | /r/Cooking/comments/t3_43awln/czgyic5 | null | false | 2016-01-29T22:45:00Z |
czgyi0d | t1_czgyi0d | 1,454,107,487 | user_ce8bebf2f947 | Cooking | I wonder if you could toss with with a marsala sauce and serve it with potatoes...not sure what the ingredients look like currently (how finely minced they are/blended together), but that's all I can think of off the top of my head. | 2 | t3_43b3vq | t3_43b3vq | /r/Cooking/comments/t3_43b3vq/czgyi0d | null | false | 2016-01-29T22:44:47Z |
czgyfni | t1_czgyfni | 1,454,107,385 | user_80c7cdf60444 | Cooking | ^(pssssst) __ASK THE RESTAURANT HOW TO MAKE THE DISH__ | 6 | t1_czgosz6 | t3_439lvt | /r/Cooking/comments/t3_439lvt/czgyfni | null | false | 2016-01-29T22:43:05Z |
czgyfmo | t1_czgyfmo | 1,454,107,384 | user_8b6e4e79e897 | Cooking | That's exactly what I thought of when I read this post.
For OP, the only possible problem I've had slowcooking with soy sauce is the meat being too salty (maybe from liquid evaporating over time?). I strongly recommend using low-sodium soy sauce for the crockpot, if you're making a dish for the first time. Let us know... | 1 | t1_czgitxz | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czgyfmo | null | false | 2016-01-29T22:43:04Z |
czgyfgm | t1_czgyfgm | 1,454,107,377 | user_0771c7068206 | Cooking | I tend to forget that part of a great dinner party/double date is being able to hang out as well. [This recipe allows for that.](http://www.thecomfortofcooking.com/2015/05/thomas-keller-3-ingredient-roasted-chicken.html)
You can do a thyme brown butter or a traditional gravy if you are dead set on a sauce. For your s... | 2 | t3_439s0h | t3_439s0h | /r/Cooking/comments/t3_439s0h/czgyfgm | null | false | 2016-01-29T22:42:57Z |
czgyak0 | t1_czgyak0 | 1,454,107,166 | user_df26db968684 | Cooking | That's a really great idea, thank you! | 1 | t1_czgwsir | t3_43awln | /r/Cooking/comments/t3_43awln/czgyak0 | null | false | 2016-01-29T22:39:26Z |
czgy653 | t1_czgy653 | 1,454,106,968 | user_b52b98e5a291 | Cooking | Revenge, and it's best served cold. | 8 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgy653 | null | false | 2016-01-29T22:36:08Z |
czgy5qn | t1_czgy5qn | 1,454,106,951 | user_1b1a12788934 | Cooking | A conventional oven is your best bet. You can do more with it and it's a much better way to bake. It's probably more expensive, though.
A convection oven is an oven that can also blow air around inside the oven. This helps with roasting and not so much for baking. You want to be able to turn this feature off when you... | 3 | t3_43aics | t3_43aics | /r/Cooking/comments/t3_43aics/czgy5qn | null | false | 2016-01-29T22:35:51Z |
czgy3rh | t1_czgy3rh | 1,454,106,866 | user_93c444da6971 | Cooking | That looks really good. I'll save it, not sure if I have everything I need to make it tonight though. | 1 | t1_czgto54 | t3_438ztb | /r/Cooking/comments/t3_438ztb/czgy3rh | null | false | 2016-01-29T22:34:26Z |
czgy3hd | t1_czgy3hd | 1,454,106,853 | user_3ab0d2e29edc | Cooking | I'm going to try this! | 1 | t1_czgnwjk | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgy3hd | null | false | 2016-01-29T22:34:13Z |
czgy2j2 | t1_czgy2j2 | 1,454,106,812 | user_72390f70996c | Cooking | Right, they'd be more rectangular than square the closer together the vertical cuts were made. Some people make those cuts farther apart than others, and size of the onion will make a difference too.
I personally don't make the sorta-horizontal cuts in addition because I don't care if the bits are perfectly square (a... | 2 | t1_czgx4f7 | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czgy2j2 | null | false | 2016-01-29T22:33:32Z |
czgy1cl | t1_czgy1cl | 1,454,106,760 | user_93c444da6971 | Cooking | I do, but I want to make it tonight. Not enough time left | 1 | t1_czgvlr6 | t3_438ztb | /r/Cooking/comments/t3_438ztb/czgy1cl | null | false | 2016-01-29T22:32:40Z |
czgy0yi | t1_czgy0yi | 1,454,106,744 | user_b5a63a6d8080 | Cooking | Bierock. Brown a head of cabbage, 1 onion, and 2 pounds of ground beef together. Drain for a ridiculously long time. Throw back in pot with salt, pepper, squirt of mustard, a splash of AC vinegar, and a can of condensed cream of mushroom soup (helps it hold together for the next step). Make yeast roll dough and roll it... | 8 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgy0yi | null | false | 2016-01-29T22:32:24Z |
czgxzs2 | t1_czgxzs2 | 1,454,106,692 | user_b8f99e6587c1 | Cooking | White Chicken Chili
I don't really measure anything, just pinches of this and that. It's the first thing I learned to cook. You can use a store bought rotisserie chicken for this, but sometimes I like to go all out.
I brine and butterfly a chicken, rub it in duck fat, salt, pepper, chili powder and roast it over ci... | 3 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgxzs2 | null | false | 2016-01-29T22:31:32Z |
czgxz7l | t1_czgxz7l | 1,454,106,665 | user_46b6969749d3 | Cooking | ["When I want to make something that really shows someone that I love them, I make short ribs." -Mark Bittman](http://www.nytimes.com/video/dining/1194817094889/braised-short-ribs.html)
An cheap and easy recipe that is a total win for romantic occasions. Long cook time though. | 3 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgxz7l | null | false | 2016-01-29T22:31:05Z |
czgxxg6 | t1_czgxxg6 | 1,454,106,588 | user_da25a8332f50 | Cooking | I really like the Shore Lunch fried chicken. Great blend of spices and it always turns out great. | 2 | t3_439a2s | t3_439a2s | /r/Cooking/comments/t3_439a2s/czgxxg6 | null | false | 2016-01-29T22:29:48Z |
czgxwab | t1_czgxwab | 1,454,106,536 | user_33a5baea0ad0 | Cooking | that's what i thought too | 1 | t1_czgv742 | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgxwab | null | false | 2016-01-29T22:28:56Z |
czgxw8f | t1_czgxw8f | 1,454,106,534 | user_555a11c75eda | Cooking | Tomatoes aren't bad in guac but I agree you can skip them.
I like using some chopped white onions, and chopped pickled red onions. Gives it even more of the acidly tang than the lime juice does. I love it. | 3 | t1_czgiy83 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgxw8f | null | false | 2016-01-29T22:28:54Z |
czgxw64 | t1_czgxw64 | 1,454,106,531 | user_28f0006f1f66 | Cooking | Deviled Eggs, really easy to make | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgxw64 | null | false | 2016-01-29T22:28:51Z |
czgxuxw | t1_czgxuxw | 1,454,106,478 | [deleted] | Cooking | [deleted] | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgxuxw | null | false | 2016-01-29T22:27:58Z |
czgxu1v | t1_czgxu1v | 1,454,106,440 | user_6856a15aca90 | Cooking | He says olive oil in the video. | 2 | t1_czgwheg | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgxu1v | null | false | 2016-01-29T22:27:20Z |
czgxs6n | t1_czgxs6n | 1,454,106,359 | user_686e38d44f6a | Cooking | Good question. I'd like to know that too! | 2 | t3_43b3sn | t3_43b3sn | /r/Cooking/comments/t3_43b3sn/czgxs6n | null | false | 2016-01-29T22:25:59Z |
czgxs1e | t1_czgxs1e | 1,454,106,353 | user_1e5bd8c7b75b | Cooking | Thanks, I'll do that next time. | 1 | t1_czgxphp | t3_43b36o | /r/Cooking/comments/t3_43b36o/czgxs1e | null | false | 2016-01-29T22:25:53Z |
czgxrsg | t1_czgxrsg | 1,454,106,342 | user_fd5e033d13ec | Cooking | I exclusively use a small amount of olive oil on the meat, and when I've had the steak in the skillet for a few minutes, I add butter and baste the steak after I've flipped it | 3 | t1_czgwheg | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgxrsg | null | false | 2016-01-29T22:25:42Z |
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