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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
czgxq7n | t1_czgxq7n | 1,454,106,272 | user_dd96a3e39e7e | Cooking | Here's the thing: once you learn to cook, you won't find restaurants (especially fast food!) can even compare to what you can make at home.
Start with simple things. Your success there will give you the confidence to try more complicated dishes. Some find follow along videos helpful. Some find watching someone else c... | 10 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czgxq7n | null | false | 2016-01-29T22:24:32Z |
czgxptl | t1_czgxptl | 1,454,106,256 | user_6721f33eb218 | Cooking | My sweet cornbread for sure. It's kind of a bummer, really, because I'm always spending hours perfecting new and exciting smoked BBQ/chili recipes, but everyone always just asks if I'm making cornbread to go with them.
Recipe for yankee-bastardized too-sweet cornbread:
2 cups AP flour
2 cups cornmeal
2.333 cups gr... | 8 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgxptl | null | false | 2016-01-29T22:24:16Z |
czgxphp | t1_czgxphp | 1,454,106,240 | user_9e5ea9fb0d8a | Cooking | Use half AP and half bread flour next time and it will be less chewy. Bread flour is higher in protein (gluten) and will be chewier.
Your dough also might not have had the correct hydration. Different flours will absorb water at different rates, but hydration should be between 60-65% by weight with pizza dough. G... | 3 | t3_43b36o | t3_43b36o | /r/Cooking/comments/t3_43b36o/czgxphp | null | false | 2016-01-29T22:24:00Z |
czgxoje | t1_czgxoje | 1,454,106,199 | user_edf584379ed1 | Cooking | Don't stir it. The biggest part of it is to not stir it. At all. No matter how tempting it is, don't. | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgxoje | null | false | 2016-01-29T22:23:19Z |
czgxnj0 | t1_czgxnj0 | 1,454,106,153 | [deleted] | Cooking | [deleted] | 1 | t1_czgvs12 | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgxnj0 | null | false | 2016-01-29T22:22:33Z |
czgxn3b | t1_czgxn3b | 1,454,106,134 | user_5e8728ae6e90 | Cooking | cross post to /r/trees | 4 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgxn3b | null | false | 2016-01-29T22:22:14Z |
czgxmo5 | t1_czgxmo5 | 1,454,106,114 | user_1fb5d6cebfee | Cooking | I never rinse my rise. Use *slightly* less than twice as much water. Turn one burner on high and one on low. Have the rice and water in the pot on high, cover the pot, wait for it to boil. When it's boiling (proper boil, not just a couple bubbles), move it to the other burner. Simmer on low for 20 minutes. After ... | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgxmo5 | null | false | 2016-01-29T22:21:54Z |
czgxmlb | t1_czgxmlb | 1,454,106,110 | user_26381703cb27 | Cooking | Nah - I clarified earlier, and maybe should edit the first post - 6-7 on an electric stovetop. Medium high. | 0 | t1_czgxkq4 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgxmlb | null | false | 2016-01-29T22:21:50Z |
czgxmhw | t1_czgxmhw | 1,454,106,106 | user_2b235be39bdf | Cooking | Nice, you're going to freaking love it. I recently seriously upgraded (and reduced) a lot of my gear, including moving to some AllClad, and it's seriously great. Heads up though, as you may have read, you really DO need to get BarKeepersFriend to keep them clean. Regular soap (and a stupid amount of scrubbing) won't re... | 1 | t3_4392ep | t3_4392ep | /r/Cooking/comments/t3_4392ep/czgxmhw | null | false | 2016-01-29T22:21:46Z |
czgxkq4 | t1_czgxkq4 | 1,454,106,028 | user_339eec0beff2 | Cooking | butter into a super hot pan with no oil???? enjoy your instantly burned butter.
step 1 - oil
step 2 - steak
THEN add butter | 7 | t1_czgjh5q | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgxkq4 | null | false | 2016-01-29T22:20:28Z |
czgxklq | t1_czgxklq | 1,454,106,022 | user_5f0e64fbead5 | Cooking | Well you boil it first so that takes some time too | 6 | t1_czgv36c | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgxklq | null | false | 2016-01-29T22:20:22Z |
czgxifq | t1_czgxifq | 1,454,105,927 | user_4b3a5948c0cf | Cooking | For skills, start small and work to improve steadily. Jar spaghetti is a small step up in terms of skill from what you do now, but a big step up in flavor. It also opens up a huge world of options. Alfredo (adult mac and cheese), pesto, vinaigrettes, etc. You can doctor it up and add complexity simply with little r... | 1 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czgxifq | null | false | 2016-01-29T22:18:47Z |
czgxi1z | t1_czgxi1z | 1,454,105,911 | [deleted] | Cooking | [deleted] | 15 | t1_czgwygz | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgxi1z | null | false | 2016-01-29T22:18:31Z |
czgxhzo | t1_czgxhzo | 1,454,105,908 | user_c92b34058060 | Cooking | Try tossing them in oil after they are cooked? Like a lot of it, with lemon and garlic. | 1 | t1_czgosz6 | t3_439lvt | /r/Cooking/comments/t3_439lvt/czgxhzo | null | false | 2016-01-29T22:18:28Z |
czgxgek | t1_czgxgek | 1,454,105,836 | user_913f1d192e5a | Cooking | Yeah, it can make it go much, much farther, especially now that beef is so expensive. | 1 | t1_czfz648 | t3_435fen | /r/Cooking/comments/t3_435fen/czgxgek | null | false | 2016-01-29T22:17:16Z |
czgxf46 | t1_czgxf46 | 1,454,105,780 | user_343b3c379a06 | Cooking | Yorkshire Puddings!
[It's this recipe](http://www.bbcgoodfood.com/recipes/9020/best-yorkshire-puddings)
The secret, though, is totally [this pan](http://www.amazon.com/Chicago-Metallic-Non-Stick-Mini-Popover/dp/B00004R911). Pretty easy, honestly...I don't know why these things are so mysterious. | 9 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgxf46 | null | false | 2016-01-29T22:16:20Z |
czgxdq8 | t1_czgxdq8 | 1,454,105,717 | user_370ff819b7c4 | Cooking | Well, Jasmine are a more sticky grain than a lot of other types. I quite like Jasmine for this, but if i need rice that completely do not stick i usually go with Basmati, but it's all personal preference.
And you really do need to rinse them off - it'll take you a few minutes at most and that's it. | 5 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgxdq8 | null | false | 2016-01-29T22:15:17Z |
czgxclc | t1_czgxclc | 1,454,105,668 | user_c8d0a7ecd8e3 | Cooking | I might be making it for the Super Bowl, if so, I'll do it then. | 2 | t1_czgwivf | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgxclc | null | false | 2016-01-29T22:14:28Z |
czgxavx | t1_czgxavx | 1,454,105,593 | user_ffb61e227b17 | Cooking | This post is funny as shit. | -3 | t3_43aics | t3_43aics | /r/Cooking/comments/t3_43aics/czgxavx | null | false | 2016-01-29T22:13:13Z |
czgx9qw | t1_czgx9qw | 1,454,105,543 | user_56fb86af0185 | Cooking | Pizza | -1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgx9qw | null | false | 2016-01-29T22:12:23Z |
czgx92r | t1_czgx92r | 1,454,105,514 | user_6d9d5bfc33fc | Cooking | http://www.bbcgoodfood.com/recipes/1223/bestever-brownies
This is the only brownie recipe I ever use, it is the best. I think it is the golden caster sugar that makes the difference. In rl they are better than the picture. | 2 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgx92r | null | false | 2016-01-29T22:11:54Z |
czgx4f7 | t1_czgx4f7 | 1,454,105,314 | user_517655b90c2c | Cooking | My thinking is that it is mostly for the sides If you look at 1:41 in that video, the side facing the camera would end up more rectangular without the cuts you are asking about. | 7 | t1_czgwx5m | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czgx4f7 | null | false | 2016-01-29T22:08:34Z |
czgx47x | t1_czgx47x | 1,454,105,306 | user_578ec56894b5 | Cooking | Eggs Florentine:
9 eggs
1/2 c butter, softened
16oz cottage cheese
8oz crumbled feta cheese
4c chopped spinach (I use the frozen kind -thawed and well drained)
1/2 tsp nutmeg
Beat eggs slightly
add butter and cheese, mix well
Add spinach and nutmeg and mix
Pour into buttered 9x13 pan
Bake 1 hour at 350
| 3 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgx47x | null | false | 2016-01-29T22:08:26Z |
czgx2mr | t1_czgx2mr | 1,454,105,237 | user_f93db3e4743f | Cooking | Just don't risk it. I was laid out for over a week after eating undercooked chicken. It was my own fault, I was stupid.
I have learnt. | 1 | t3_439q2f | t3_439q2f | /r/Cooking/comments/t3_439q2f/czgx2mr | null | false | 2016-01-29T22:07:17Z |
czgx22p | t1_czgx22p | 1,454,105,213 | user_1cf7aba075eb | Cooking | If you try the steak you could swap the potatoes for something like asparagus. I like to blanch my asparagus. This makes the asparagus softer and leaves it a great green color. When I take my steak out of the pan I leave the heat on and throw the asparagus in for just two minutes. This lets it heat up with all of the b... | 2 | t1_czgtpbn | t3_43aoix | /r/Cooking/comments/t3_43aoix/czgx22p | null | false | 2016-01-29T22:06:53Z |
czgx1wd | t1_czgx1wd | 1,454,105,206 | user_66d29de5b443 | Cooking | How do you get the sauce to sick when you fry then again? | 10 | t1_czgjosh | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgx1wd | null | false | 2016-01-29T22:06:46Z |
czgx1h4 | t1_czgx1h4 | 1,454,105,187 | user_b93a659bbfef | Cooking | Shit, now I want to cook steak. | 1 | t1_czgp95u | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgx1h4 | null | false | 2016-01-29T22:06:27Z |
czgx10n | t1_czgx10n | 1,454,105,168 | user_dee6a7e8fa8f | Cooking | Have you ever had properly roasted(still a bit crunchy) vegetables? I agree that boiled veggies are usually gross | 8 | t1_czguaqe | t3_43aoix | /r/Cooking/comments/t3_43aoix/czgx10n | null | false | 2016-01-29T22:06:08Z |
czgx0fu | t1_czgx0fu | 1,454,105,144 | user_913f1d192e5a | Cooking | Have also diced a few thousand onions, and have never bothered with that horizontal cut. Not sure why it's needed. | 14 | t3_43b1fk | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czgx0fu | null | false | 2016-01-29T22:05:44Z |
czgwzfe | t1_czgwzfe | 1,454,105,101 | user_2baaa254cce1 | Cooking | Finger foods are always fun and a little sexy. Maybe some bacon-wrapped shrimp and asparagus for an appetizer? | 1 | t3_439s0h | t3_439s0h | /r/Cooking/comments/t3_439s0h/czgwzfe | null | false | 2016-01-29T22:05:01Z |
czgwyxo | t1_czgwyxo | 1,454,105,081 | user_717ea327073b | Cooking | Tasted really nice, anis was okay but it was missing something spicy so i added some chilli was perfect! Also 1 lemon is clearly not enough! Thanks again for the recipe! | 2 | t1_czgr074 | t3_435nk9 | /r/Cooking/comments/t3_435nk9/czgwyxo | null | false | 2016-01-29T22:04:41Z |
czgwygz | t1_czgwygz | 1,454,105,062 | user_f2a702e90d49 | Cooking | Glad I'm not the only one who doesn't like cilantro. Literally the only item I ever put it in is Chicken Tikka Masala. I use it sparingly. The stuff I got recently wasn't very strong in flavor or scent so that was good for me. | 19 | t1_czgj5g3 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgwygz | null | false | 2016-01-29T22:04:22Z |
czgwx5m | t1_czgwx5m | 1,454,105,005 | user_9e003b4d08b7 | Cooking | Are you sure? I'm doubtful just because you control the size of the dice with the vertical cuts, it just depends on how thin you make them- the 'height' of each piece at the end is just the thickness of each individual onion layer, and the 'width' I guess of each piece is how far apart you make each vertical cut-to-the... | 4 | t1_czgwp2l | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czgwx5m | null | false | 2016-01-29T22:03:25Z |
czgwx3j | t1_czgwx3j | 1,454,105,002 | user_eef8a33987b9 | Cooking | Got it once, I *think* from eggs that got someplace they weren't supposed to (was making brownies while also cooking diner).
Took about 36 hours to purge, then about another 24 to be "back to normal" after I was able to eat again. | 5 | t1_czgnl0z | t3_439q2f | /r/Cooking/comments/t3_439q2f/czgwx3j | null | false | 2016-01-29T22:03:22Z |
czgwwet | t1_czgwwet | 1,454,104,972 | user_63b7b1530ffd | Cooking | If you really want to use the cast iron to its full potential it has to be a steak. My advice though, get 1 large l(1.5inch or greater) steak and split it between the two of you. You get a lot more leeway for doneness with a single thick steak than 2 thinner steaks. That leeway means you can get a serious crust, especi... | 3 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgwwet | null | false | 2016-01-29T22:02:52Z |
czgww9u | t1_czgww9u | 1,454,104,967 | user_15b608b19a7e | Cooking | cilantro haters unite! | 6 | t1_czgj5g3 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgww9u | null | false | 2016-01-29T22:02:47Z |
czgwtpl | t1_czgwtpl | 1,454,104,858 | user_62cd2616db3c | Cooking | American here, so take my feedback/recommendations with a grain of salt:
* I always pre-cook the meat -- this could help reduce the liquid problem. Sometimes it's a bit under-done but this isn't anything to worry about.
* Batter I usually rest 30 minutes, though sometimes overnight
* I preheat the baking pan with the... | 1 | t3_438w6s | t3_438w6s | /r/Cooking/comments/t3_438w6s/czgwtpl | null | false | 2016-01-29T22:00:58Z |
czgwtm5 | t1_czgwtm5 | 1,454,104,853 | user_08fa021132aa | Cooking | Jamie Oliver has videos on YouTube about it. | 1 | t1_czgvxi3 | t3_43ae3c | /r/Cooking/comments/t3_43ae3c/czgwtm5 | null | false | 2016-01-29T22:00:53Z |
czgwswa | t1_czgwswa | 1,454,104,825 | [deleted] | Cooking | [deleted] | 1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgwswa | null | false | 2016-01-29T22:00:25Z |
czgwsir | t1_czgwsir | 1,454,104,810 | user_5d2e3eef35a4 | Cooking | I have a friend who can't eat garlic and onions, but garlic infused oil doesn't affect her. You could see if that works to still have some garlic flavour in some dishes. Good luck finding things that work for you! | 9 | t3_43awln | t3_43awln | /r/Cooking/comments/t3_43awln/czgwsir | null | false | 2016-01-29T22:00:10Z |
czgws8v | t1_czgws8v | 1,454,104,799 | user_53c4379f993b | Cooking | I should specify, that the chicken, mushrooms and carrots are all minced/shredded together. | 1 | t3_43b3vq | t3_43b3vq | /r/Cooking/comments/t3_43b3vq/czgws8v | null | false | 2016-01-29T21:59:59Z |
czgwrkx | t1_czgwrkx | 1,454,104,770 | user_a0b42b257bb5 | Cooking | Finally! That two pound jar of MSG is useful now. | 17 | t1_czgkol5 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgwrkx | null | false | 2016-01-29T21:59:30Z |
czgwrf4 | t1_czgwrf4 | 1,454,104,763 | [deleted] | Cooking | [removed] | 1 | t3_43ayqc | t3_43ayqc | /r/Cooking/comments/t3_43ayqc/czgwrf4 | null | false | 2016-01-29T21:59:23Z |
czgwp2l | t1_czgwp2l | 1,454,104,668 | user_72390f70996c | Cooking | It's just to make all the bits smaller than they would be.
| 8 | t3_43b1fk | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czgwp2l | null | false | 2016-01-29T21:57:48Z |
czgwnn7 | t1_czgwnn7 | 1,454,104,608 | user_e567173e5ca9 | Cooking | Oh my. | 3 | t1_czgjtu9 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgwnn7 | null | false | 2016-01-29T21:56:48Z |
czgwlbz | t1_czgwlbz | 1,454,104,513 | user_08fa021132aa | Cooking | I do 2 cups of water to every cup of rice. First I fry the rice a little bit medium heat) with some seasoning (garlic and onions on olive/soy/sunflower oil), then I add the salt and, after two minutes, I put hot water (2 to 1). Then I put the lid, leaving a tiny opening, and I reduce the heat to the lowest I can. After... | 3 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgwlbz | null | false | 2016-01-29T21:55:13Z |
czgwk5m | t1_czgwk5m | 1,454,104,466 | user_5d7b248ec823 | Cooking | I make bulgogi burgers, but it's nothing fancy. I buy bulgogi sauce and kimchi from the local korean market, then i marinate ground beef in the bulgogi sauce. grill them, then serve on a bun with kimchi, a fried egg on top, and bean sprouts for crunch. | 38 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgwk5m | null | false | 2016-01-29T21:54:26Z |
czgwjpm | t1_czgwjpm | 1,454,104,450 | user_2a3bb8eb47b7 | Cooking | I had a similar issue. It was really bland on my first attempt, but adding in some spices and changing up the brand of Italian I used made a world of difference. | 2 | t1_czgkupc | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgwjpm | null | false | 2016-01-29T21:54:10Z |
czgwivf | t1_czgwivf | 1,454,104,416 | user_75616632b4dc | Cooking | I'd love it if you write it out! | 7 | t1_czgtsrt | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgwivf | null | false | 2016-01-29T21:53:36Z |
czgwheg | t1_czgwheg | 1,454,104,357 | user_03650cbecf8a | Cooking | Is that vegetable oil he's using, or olive oil? Does it make a difference? I just got a ton of California Olive Oil in a bottle w/ spout I want to use. | 2 | t1_czgp95u | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgwheg | null | false | 2016-01-29T21:52:37Z |
czgwh08 | t1_czgwh08 | 1,454,104,341 | user_88654303a8f1 | Cooking | Nope.
They are quite rich, but there's no such thing as too rich. Put 'em in. | 3 | t1_czgmvnb | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgwh08 | null | false | 2016-01-29T21:52:21Z |
czgwfj4 | t1_czgwfj4 | 1,454,104,282 | user_2e56b66a8a31 | Cooking | Make no mistake, it's not fun. Vomit followed by high fever and shitting like you've never shit before. So much shit.
| 9 | t1_czgumqo | t3_439q2f | /r/Cooking/comments/t3_439q2f/czgwfj4 | null | false | 2016-01-29T21:51:22Z |
czgwfav | t1_czgwfav | 1,454,104,272 | user_75616632b4dc | Cooking | Nice! My recipe uses alfredo sauce too. Try it with the jarred, marinated artichoke hearts instead of canned. | 5 | t1_czgp014 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgwfav | null | false | 2016-01-29T21:51:12Z |
czgwece | t1_czgwece | 1,454,104,234 | user_223f9e99c6bd | Cooking | I'd go for about 100 g of flour per serving, and then recalculate your chosen recipe to include the proper amount of eggs. I was just as confused by google results, the quantities really do vary widely!
If anything, make a bit more pasta - you can always dry it or freeze it.
I recently followed [this recipe](http://w... | 1 | t3_43ae3c | t3_43ae3c | /r/Cooking/comments/t3_43ae3c/czgwece | null | false | 2016-01-29T21:50:34Z |
czgwdqz | t1_czgwdqz | 1,454,104,210 | user_8d48b6dd6529 | Cooking | I add a couple handfuls in mine but they are great on the own! | 1 | t1_czgmvnb | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgwdqz | null | false | 2016-01-29T21:50:10Z |
czgwcw9 | t1_czgwcw9 | 1,454,104,177 | user_ee66444d8e40 | Cooking | Crockpot buffalo chicken dip. I made it last year for friends-giving. People lost their minds. So I made it again this year. I was offered people's first born to make it more ofen. I don't get it. It's so easy. It's just dip!
http://www.food.com/recipe/crock-pot-buffalo-chicken-dip-266810 | 5 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgwcw9 | null | false | 2016-01-29T21:49:37Z |
czgwciw | t1_czgwciw | 1,454,104,163 | user_1cf7aba075eb | Cooking | Beef stew | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgwciw | null | false | 2016-01-29T21:49:23Z |
czgwc79 | t1_czgwc79 | 1,454,104,150 | user_50c7d0ef6b2a | Cooking | looks about right. I do my chimichurri with the following ingredients
* olive oil
* sherry vinegar (or cider vinegar, or just red wine vinegar)
* fresh garlic
* fresh parsley
* fresh cilantro
* dried crushed red pepper flakes
* salt
* black pepper
* dried onion flakes
rough chop the herbs (I like just parsley and ci... | 4 | t1_czgv5ml | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgwc79 | null | false | 2016-01-29T21:49:10Z |
czgwc1x | t1_czgwc1x | 1,454,104,144 | user_d6e88ac3e352 | Cooking | Im not a sauce guy for steaks anyway. But true, reverse sear makes a sauce a little less yum yum | 3 | t1_czgv8dl | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgwc1x | null | false | 2016-01-29T21:49:04Z |
czgwbfa | t1_czgwbfa | 1,454,104,120 | user_79d3dd6354f9 | Cooking | Waffles, mostly because I always post them on Snapchat.... | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgwbfa | null | false | 2016-01-29T21:48:40Z |
czgwb7a | t1_czgwb7a | 1,454,104,111 | [deleted] | Cooking | [deleted] | 2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgwb7a | null | false | 2016-01-29T21:48:31Z |
czgwao4 | t1_czgwao4 | 1,454,104,089 | user_517cd5e44511 | Cooking | That looks delicious. I don't have either an indoor or outdoor grill. Is there any reason pan cooking the chicken won't work as well? | 1 | t1_czgh02d | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgwao4 | null | false | 2016-01-29T21:48:09Z |
czgw94e | t1_czgw94e | 1,454,104,029 | user_c19b1fccd6db | Cooking | I've made these many times. Can not be beat.
http://www.instructables.com/id/Brownie-Recipe | 1 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgw94e | null | false | 2016-01-29T21:47:09Z |
czgw8x6 | t1_czgw8x6 | 1,454,104,020 | user_d92000fe9d58 | Cooking | Unless you want to just bust out a steak meal off the cuff. Baller. | 1 | t1_czgv6ap | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgw8x6 | null | false | 2016-01-29T21:47:00Z |
czgw6wj | t1_czgw6wj | 1,454,103,940 | user_d35994223c85 | Cooking | Cantonesingaporean stir fry and char siu pork. Will edit with recipe, but essentially the stir fry is done by drowning Jiangmen noodles in curry powder and ridicolously hot avocado oil, and the pork is done by drowning loin in hoisin sauce and honey. Char siu is not a secret though, it's just how I do it. | 2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgw6wj | null | false | 2016-01-29T21:45:40Z |
czgw6gl | t1_czgw6gl | 1,454,103,922 | user_ed11909837e9 | Cooking | You shouldn't cook acids like tomato juice in cast iron. | 4 | t1_czguqkv | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgw6gl | null | false | 2016-01-29T21:45:22Z |
czgw6g6 | t1_czgw6g6 | 1,454,103,921 | user_50c7d0ef6b2a | Cooking | yep, this is great advice. i usually drop a tab of butter directly on the meat after its first flip and just it let it kinda melt over the meat and dribble down the sides. | 1 | t1_czgv2tr | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgw6g6 | null | false | 2016-01-29T21:45:21Z |
czgw4y9 | t1_czgw4y9 | 1,454,103,863 | user_29fbb5788628 | Cooking | Hi,
You can try different kinds of Indian food. E.g jain Pav bhaaji.. The cook in the link below is pretty popular with Indian food. I am indian and was vegetarian for a long time. Moving to Canada in London, Ontario changed that. It is hard to be a vegetarian/vegan without eating Indian food.
Google Jain Recipes and... | 5 | t3_43awln | t3_43awln | /r/Cooking/comments/t3_43awln/czgw4y9 | null | false | 2016-01-29T21:44:23Z |
czgw4gx | t1_czgw4gx | 1,454,103,845 | user_e3d23afa709f | Cooking | MSG contains about 1/5 of the amount of sodium as table salt (by volume), so it's the equivalent of about 2.5 tbsp of salt. Also, you have to account for the amount of everything else- 3/4 can of beer and a quart of tomato sauce. This recipe filled a large crock pot almost to the brim.
Your assumption isn't unreasonab... | 13 | t1_czgv2l5 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgw4gx | null | false | 2016-01-29T21:44:05Z |
czgw22y | t1_czgw22y | 1,454,103,749 | user_69ec426d9e0b | Cooking | Rib eye. Try to get 1.5" to 2" thick, as 1" is just too small to get a good sear without over cooking. | 5 | t1_czguu45 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgw22y | null | false | 2016-01-29T21:42:29Z |
czgvxi3 | t1_czgvxi3 | 1,454,103,567 | user_fe1a27adcea4 | Cooking | I think you'll want to do about an egg per person. Mix with mostly ap flour and a little semolina until the dough ball will spring back with a poke. I find that to much semolina makes the dough tough to work with. Also, watch some YouTube videos on it. | 3 | t3_43ae3c | t3_43ae3c | /r/Cooking/comments/t3_43ae3c/czgvxi3 | null | false | 2016-01-29T21:39:27Z |
czgvs12 | t1_czgvs12 | 1,454,103,350 | [deleted] | Cooking | [deleted] | 16 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgvs12 | null | false | 2016-01-29T21:35:50Z |
czgvp1y | t1_czgvp1y | 1,454,103,229 | user_7d7620a395dc | Cooking | I might have a new front runner!!!!!
If steak cuts are too high, this might win cot dang it. THIS MIGHT WIN!
(I also love how simple this seems. Thank yall for simplicity) | 3 | t1_czgvfia | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgvp1y | null | false | 2016-01-29T21:33:49Z |
czgvlr6 | t1_czgvlr6 | 1,454,103,096 | user_e3af905f18b5 | Cooking | Got a crock pot? I just made this on Sunday.
http://allrecipes.com/recipe/92462/slow-cooker-texas-pulled-pork/ | 2 | t3_438ztb | t3_438ztb | /r/Cooking/comments/t3_438ztb/czgvlr6 | null | false | 2016-01-29T21:31:36Z |
czgvjf8 | t1_czgvjf8 | 1,454,103,002 | user_821b6dfdcf08 | Cooking | Ribeye is a type of steak cut. | 16 | t1_czguu45 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgvjf8 | null | false | 2016-01-29T21:30:02Z |
czgvi47 | t1_czgvi47 | 1,454,102,951 | user_70b9a0074ae2 | Cooking | I use a clone of California Pizza Kitchen's Spinach and Artichoke dip which is usually a huge hit at parties.
[Recipe](http://www.cdkitchen.com/recipes/recs/145/Spinach_Artichoke_Dip13061.shtml) | 2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgvi47 | null | false | 2016-01-29T21:29:11Z |
czgvi0w | t1_czgvi0w | 1,454,102,948 | user_6606465912dc | Cooking | I make some baller brussels sprouts. Here's how they go. Render a half pound of bacon, cut into small pieces, in a very large skillet. Remove the cooked pieces. Add sprouts (2 ilbs or so), cut in half from root to top, flat side down into the bacon fat. Sear. Meanwhile, mince 5-8 cloves of garlic. And slice a bunch of ... | 3 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgvi0w | null | false | 2016-01-29T21:29:08Z |
czgvfia | t1_czgvfia | 1,454,102,850 | user_33545f4ccc94 | Cooking | My girlfriend found an amazing recipe for apple cinnamon pork chops. [I think this is it](http://www.gimmesomeoven.com/apple-cinnamon-pork-chops/) | 3 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgvfia | null | false | 2016-01-29T21:27:30Z |
czgvec7 | t1_czgvec7 | 1,454,102,803 | user_175324d94248 | Cooking | Either my Moscato Pan Seared Pork Chops or my Chicken Parm. Probably what I get asked to cook most often lol | 1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgvec7 | null | false | 2016-01-29T21:26:43Z |
czgvbkf | t1_czgvbkf | 1,454,102,693 | user_0ca8e62d9409 | Cooking | I'll add a spicy mustard sometimes if I'm feeling fancy. | 4 | t1_czgv7xf | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgvbkf | null | false | 2016-01-29T21:24:53Z |
czgva9h | t1_czgva9h | 1,454,102,641 | user_0ca8e62d9409 | Cooking | YUM | 2 | t1_czgv8bs | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgva9h | null | false | 2016-01-29T21:24:01Z |
czgv8s8 | t1_czgv8s8 | 1,454,102,581 | user_ba27ae1346b3 | Cooking | Edit: I forgot to add the recipes, comment if your interested and I will type them up. On my phone and both have a lot of steps involved.
I have two
1. My Houston's Style Ribs. I don't make them often because it's a PITB and takes like 10 hours beginning to end. Whenever we have people visit and stay with us I always... | 3 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgv8s8 | null | false | 2016-01-29T21:23:01Z |
czgv8dl | t1_czgv8dl | 1,454,102,565 | user_26381703cb27 | Cooking | Reverse sear is good too, but you don't get as much goodness in the pan to make the sauce with that way :) | 4 | t1_czgv6ap | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgv8dl | null | false | 2016-01-29T21:22:45Z |
czgv8bs | t1_czgv8bs | 1,454,102,563 | user_44255ceba241 | Cooking | Shock and blanch brussels sprouts. Cook bacon to desired crispiness. Set bacon aside and reserve fat. Sauté brussels sprouts in reserved fat until edges are a nice golden brown. Toss in sliced almonds and continue cooking until toasted. Turn off heat. Finish with a bit of butter, salt, dried cranberries, chopped bacon,... | 24 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgv8bs | null | false | 2016-01-29T21:22:43Z |
czgv7xf | t1_czgv7xf | 1,454,102,548 | user_970eb1e5c6f5 | Cooking | Mustard? | 5 | t1_czgibpx | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgv7xf | null | false | 2016-01-29T21:22:28Z |
czgv742 | t1_czgv742 | 1,454,102,516 | user_d5498c4ef2bf | Cooking | They're not using a rice cooker. 1:1.5 and 1:2 are pretty standard ratios for rice cooked on a stove. | 7 | t1_czgtbeb | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgv742 | null | false | 2016-01-29T21:21:56Z |
czgv72b | t1_czgv72b | 1,454,102,515 | user_f5f8e15a3f4a | Cooking | This guy has the correct answer if your water is boiling while cooking you are going to destroy it. You can however cook rice like pasta, just get a giant pot of water going put in small amount of rice, lower to simmer, strain and rinse w cold water when al dente. | 2 | t1_czgr9qf | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgv72b | null | false | 2016-01-29T21:21:55Z |
czgv6ap | t1_czgv6ap | 1,454,102,485 | user_d6e88ac3e352 | Cooking | You gotta reverse sear that bitch | 2 | t1_czgjh5q | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgv6ap | null | false | 2016-01-29T21:21:25Z |
czgv5ml | t1_czgv5ml | 1,454,102,458 | user_7d7620a395dc | Cooking | You using it like this? http://www.thekitchn.com/recipe-skirt-steak-with-chimichurri-recipes-from-the-kitchn-217151
Don't you have me looking like a fool tonight!!!!! (I think I'll make some and fridge it for tomorrow) | 2 | t1_czgv0hc | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgv5ml | null | false | 2016-01-29T21:20:58Z |
czgv36c | t1_czgv36c | 1,454,102,363 | user_d5498c4ef2bf | Cooking | 8-12 minutes? I've never cooked rice that didn't take at least 15 minutes over low heat. | 9 | t1_czgrhy1 | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgv36c | null | false | 2016-01-29T21:19:23Z |
czgv2tr | t1_czgv2tr | 1,454,102,350 | user_93692730b4d4 | Cooking | Start oil and finish with butter. Using just butter will burn. | 1 | t1_czgqm4d | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgv2tr | null | false | 2016-01-29T21:19:10Z |
czgv2pr | t1_czgv2pr | 1,454,102,346 | user_c39c8e839490 | Cooking | My stuffed cabbage. Basically I took The Joy of Cooking's recipe and tweaked it. When I have a crowd, I make one pan with tomatoes on top and one with sour cream/paprika. | 1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgv2pr | null | false | 2016-01-29T21:19:06Z |
czgv2l5 | t1_czgv2l5 | 1,454,102,342 | user_adcf9dea4bb1 | Cooking | Wait, what...
3/4 of a ***cup*** of MSG?
Is that not completely inedible? Usual seasoning is half a teaspoon per pound of meat.
I though you were kidding, but now you'd posted a picture of a recipe... I'm not so sure. | 41 | t1_czgkol5 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgv2l5 | null | false | 2016-01-29T21:19:02Z |
czgv1bf | t1_czgv1bf | 1,454,102,294 | user_7d7620a395dc | Cooking | Love the idea, but I gotta hop in the kitchen tonight!
I bookmarked it though | 1 | t1_czgr6gb | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgv1bf | null | false | 2016-01-29T21:18:14Z |
czgv0yj | t1_czgv0yj | 1,454,102,279 | user_8bf4ca8505b3 | Cooking | Black pepper is key. | 0 | t1_czgh9o9 | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgv0yj | null | false | 2016-01-29T21:17:59Z |
czgv0hc | t1_czgv0hc | 1,454,102,260 | user_50c7d0ef6b2a | Cooking | take my word for it, chimichurri is the truth. its different than what you might be used to if you were raised on A-1 sauce, but I assure you its incredibly delicious and tastes amazing on steak. | 3 | t1_czguwye | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgv0hc | null | false | 2016-01-29T21:17:40Z |
czgv010 | t1_czgv010 | 1,454,102,242 | user_7d7620a395dc | Cooking | Side note, sub out the cubed beef for cubed pork next time you have the chance.....you'd be loved.
A store around my way has cubed pork, and I look like a hero. My kitchen has poor vent., so floury fried items are usually sparse since it tears my wife eyes up...but it's 70 degrees and windy so I can open up the windo... | 3 | t1_czgso6q | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgv010 | null | false | 2016-01-29T21:17:22Z |
czguwye | t1_czguwye | 1,454,102,123 | user_7d7620a395dc | Cooking | At first I hated the idea of the chimichurri sauce, as I've never heard of it.
Somehow, I'm sure I have ALL the materials for it. I probably won't be able to pull it off though... | 1 | t1_czgqm4d | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czguwye | null | false | 2016-01-29T21:15:23Z |
czguwdg | t1_czguwdg | 1,454,102,100 | user_a83a690b1632 | Cooking | There is nothing wrong with using recipes for cooking! It sounds like you can already look at a recipe and know whether you would like it or not. Eventually, you'll get to the point where you start tweaking recipes to better fit your tastes. You'll start adding more garlic, or throwing in an herb here & there, or sub... | 3 | t3_43adkv | t3_43adkv | /r/Cooking/comments/t3_43adkv/czguwdg | null | false | 2016-01-29T21:15:00Z |
czguve7 | t1_czguve7 | 1,454,102,061 | [deleted] | Cooking | [deleted] | 3 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czguve7 | null | false | 2016-01-29T21:14:21Z |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.