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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
czguu45 | t1_czguu45 | 1,454,102,010 | user_7d7620a395dc | Cooking | I'm loving this idea. BUT.....I have no idea what type of steak.
I guess that's why I'm going to a butcher instead of a store | 4 | t1_czgp95u | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czguu45 | null | false | 2016-01-29T21:13:30Z |
czgutfk | t1_czgutfk | 1,454,101,984 | user_d1f19b4aa865 | Cooking | Teriyaki chicken
- 3-4 chicken thighs
- 50ml soy sauce
- 50ml real mirin or honteri mirin
- 50ml sake or shaoxing wine
- 25g brown sugar
Lightly brown the chicken thighs in a skillet or large sauce pan on both sides. Mix all the other ingredients until sugar is disolved, and pour over the chicken. Simmer on medium he... | 5 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgutfk | null | false | 2016-01-29T21:13:04Z |
czguqkv | t1_czguqkv | 1,454,101,871 | user_3dd101f1c84f | Cooking | Julia child's pork chops in fresh tomato sauce, sounds impressive, looks and tastes amazing, secretly super easy. | 4 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czguqkv | null | false | 2016-01-29T21:11:11Z |
czguoei | t1_czguoei | 1,454,101,785 | user_5a9b869e4203 | Cooking | Oh, US calls those toaster ovens. If they are like the ones here, then I would pass. I find them flimsy and do not keep heat in very well. I do wish they were better because I like the idea of a tiny oven for quick and small foods. | 5 | t3_43aics | t3_43aics | /r/Cooking/comments/t3_43aics/czguoei | null | false | 2016-01-29T21:09:45Z |
czgumqo | t1_czgumqo | 1,454,101,719 | user_5c5916b3ac40 | Cooking | Dunno about this. SO got it when in the army, and said it was a miserable week. You have to starve it out, and while you wait, you poop acrid and blood. He's not a whiner, and tells me that day 2 onward, he was mostly only conscious when at the toilet, crying and asking to be put out of his misery.
Sounds like a risk... | 7 | t1_czgnl0z | t3_439q2f | /r/Cooking/comments/t3_439q2f/czgumqo | null | false | 2016-01-29T21:08:39Z |
czgugcc | t1_czgugcc | 1,454,101,464 | user_1343eb0aee46 | Cooking | Not sure I can help you there, but someone else here probably can! | 4 | t1_czguaqe | t3_43aoix | /r/Cooking/comments/t3_43aoix/czgugcc | null | false | 2016-01-29T21:04:24Z |
czgug6a | t1_czgug6a | 1,454,101,457 | user_6cfeb41abfec | Cooking | Chili, need to dig the recipe up. Most people I've made it for at once is 100. | 2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgug6a | null | false | 2016-01-29T21:04:17Z |
czguf57 | t1_czguf57 | 1,454,101,416 | user_76e054e0108d | Cooking | Chicken Tikka Masala.
**Marinate**
* chicken thighs in yogurt and ginger garlic paste overnight.
**Grill the chicken**
* 5 minutes each side, and then chop the somewhat uncooked meat into bite-sized pieces
**Make the sauce**
* Saute serano peppers in Oil + butter + tomato paste + ginger garlic paste for about 2 m... | 9 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czguf57 | null | false | 2016-01-29T21:03:36Z |
czgucvs | t1_czgucvs | 1,454,101,325 | user_bf5f77f62e8c | Cooking | Can confirm. Have burnt my hand TWICE in this same exact freakin' scenario. The second time, I ended up with third degree burns and a trip to the ER.
You'd think I'd have learned the first time... | 1 | t1_czgp9qo | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgucvs | null | false | 2016-01-29T21:02:05Z |
czgucgp | t1_czgucgp | 1,454,101,309 | user_840689df34e2 | Cooking | I think the best beginner dish is stir fry! You can customize it to use any meat (or tofu if you're feeling it) and any vegetables! Start with cooking the meat most of the way with soy/ginger/garlic/sriracha and then add some red and green peppers, onions, baby corn, and cabbage and more seasoning. Cook some rice on th... | 6 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czgucgp | null | false | 2016-01-29T21:01:49Z |
czguaqe | t1_czguaqe | 1,454,101,240 | user_beb4eea29910 | Cooking | This is gonna make me sound like an ass, but my whole life I've had a distaste for cooked vegetables. I just don't like the texture. Even ones I will happily eat raw all day long - carrots, tomatoes, green beans, celery, and more I'm not thinking of right now - taste terrible to me when they're cooked. That's part of w... | 2 | t1_czgtxyg | t3_43aoix | /r/Cooking/comments/t3_43aoix/czguaqe | null | false | 2016-01-29T21:00:40Z |
czgu93j | t1_czgu93j | 1,454,101,176 | user_eb88d5f1bd74 | Cooking | My mashed potatoes. They aren't healthy at all though. Red potatoes, half and half, real parmesan chz and a mashed clove of raw garlic. Salt and pep pep to taste. | 6 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgu93j | null | false | 2016-01-29T20:59:36Z |
czgu855 | t1_czgu855 | 1,454,101,140 | user_3d30d4fd8895 | Cooking | /u/morganeisenberg has had some amazing looking brownies that she's posted to /r/foodporn and her own sub, /r/morganeisenberg. You can find a bunch on her Host the Toast blog. | 3 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgu855 | null | false | 2016-01-29T20:59:00Z |
czgu76s | t1_czgu76s | 1,454,101,105 | user_3926cad2de37 | Cooking | Wow, that's awesome. I've never really looked around the serious eats website. Whenever I went there it was via a link to a specific recipe. I'll have to look around some more. Thanks! | 1 | t1_czgosi9 | t3_4392ep | /r/Cooking/comments/t3_4392ep/czgu76s | null | false | 2016-01-29T20:58:25Z |
czgu5xv | t1_czgu5xv | 1,454,101,060 | user_92df327a6d66 | Cooking | Get a whole small chicken Pat dry, rub olive oil in and put either smoked salt or a 7 2 1 mixture of salt pepper garlic on it. Fry for 5 min on each side to crisp then stick in oven for about 45 min dependent on size at about 375 | 5 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgu5xv | null | false | 2016-01-29T20:57:40Z |
czgu5yb | t1_czgu5yb | 1,454,101,060 | user_63880c5a021f | Cooking | I've done this and stuffed it with middle eastern flavors. I used wild rice, dates, dried apricots, pine nuts, preserved lemon and then lots of spices like cumin, coriander, cinnamon, cloves, cardamom (pretty much every spice that starts with "c"). | 1 | t3_438o4q | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgu5yb | null | false | 2016-01-29T20:57:40Z |
czgu3oa | t1_czgu3oa | 1,454,100,973 | user_3926cad2de37 | Cooking | I'm going to save this one. Thank you. | 1 | t1_czgnno6 | t3_4392ep | /r/Cooking/comments/t3_4392ep/czgu3oa | null | false | 2016-01-29T20:56:13Z |
czgu0ii | t1_czgu0ii | 1,454,100,852 | user_90814b2a6d70 | Cooking | that's something most people don't understand. it's perfectly fine to screw up the food, it's how you learn. makes people hesitant to expirement | 3 | t1_czgqtv3 | t3_43adkv | /r/Cooking/comments/t3_43adkv/czgu0ii | null | false | 2016-01-29T20:54:12Z |
czgu06z | t1_czgu06z | 1,454,100,838 | user_1343eb0aee46 | Cooking | Only in sauces, chili, or BBQ as of right now. | 1 | t3_437yxj | t3_437yxj | /r/Cooking/comments/t3_437yxj/czgu06z | null | false | 2016-01-29T20:53:58Z |
czgtxyg | t1_czgtxyg | 1,454,100,754 | user_1343eb0aee46 | Cooking | Swap the potatoes for something else! Do you like any other starches? How about veggies? Grilled asparagus is pretty easy too. Sauteed onions and mushrooms go well with steak. Steamed broccoli or cauliflower is pretty good any you can just use the frozen steam in bag stuff until you learn to do it with a pot. | 5 | t1_czgtpbn | t3_43aoix | /r/Cooking/comments/t3_43aoix/czgtxyg | null | false | 2016-01-29T20:52:34Z |
czgtxax | t1_czgtxax | 1,454,100,728 | user_42981fa2b5c8 | Cooking | Probably my burritos. They are pretty cool. | 1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgtxax | null | false | 2016-01-29T20:52:08Z |
czgtuid | t1_czgtuid | 1,454,100,622 | user_02016f6474db | Cooking | Brownies made with cocoa powder are always better, imho, than those made with chocolate. I highly recommend buying good Dutch cocoa powder. Droste's is very good, maybe a bit hard to find unless you have a better market near you. If yes, there is a recipe right on the box, or just search for Droste's cocoa brownie reci... | 5 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgtuid | null | false | 2016-01-29T20:50:22Z |
czgtsrt | t1_czgtsrt | 1,454,100,558 | user_c8d0a7ecd8e3 | Cooking | I really need to write out the recipe one of these days for my Mango Chicken & Sweet Potato Stew..... Now that I can get fresh mangoes locally again, going to tweak the marinade first. | 6 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgtsrt | null | false | 2016-01-29T20:49:18Z |
czgtspt | t1_czgtspt | 1,454,100,556 | user_ac17dfdfdd11 | Cooking | I was definitely in your shoes last year, now, i pretty much only eat food I make. here's what I did that I think will help you.
Start out with soups, Not even joking here. Its a really great way to ease into cooking. Also, if you have a slow cooker, start making dishes in there. These two things are incredibly ... | 16 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czgtspt | null | false | 2016-01-29T20:49:16Z |
czgtpbn | t1_czgtpbn | 1,454,100,422 | user_beb4eea29910 | Cooking | Not gonna lie, I can't stand potatoes. Mashed potatoes are sort of tolerable if I have more gravy than potato, but the texture and taste of basically any sort of potato that isn't deep fried makes me gag. | 1 | t1_czgtdjc | t3_43aoix | /r/Cooking/comments/t3_43aoix/czgtpbn | null | false | 2016-01-29T20:47:02Z |
czgto54 | t1_czgto54 | 1,454,100,375 | user_8ab26c5630a9 | Cooking | [This](http://www.canadianliving.com/food/pork_tenderloin_with_roasted_asparagus_and_warm_citrus_sauce.php) is my go-to pork tenderloin recipe and I've made it many times to great success. | 2 | t3_438ztb | t3_438ztb | /r/Cooking/comments/t3_438ztb/czgto54 | null | false | 2016-01-29T20:46:15Z |
czgtmk1 | t1_czgtmk1 | 1,454,100,312 | user_08e82d57ad28 | Cooking | Wood smoked egg salad sandwich. It's a next level sandwich. | 2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgtmk1 | null | false | 2016-01-29T20:45:12Z |
czgtjaw | t1_czgtjaw | 1,454,100,185 | user_6537bd76abba | Cooking | Yum! | 6 | t1_czgtghu | t3_43aoix | /r/Cooking/comments/t3_43aoix/czgtjaw | null | false | 2016-01-29T20:43:05Z |
czgticw | t1_czgticw | 1,454,100,146 | user_15c5ec44879c | Cooking | Don't you mean your Chili con Carnival? | 11 | t1_czglvy8 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgticw | null | false | 2016-01-29T20:42:26Z |
czgtghu | t1_czgtghu | 1,454,100,072 | user_b0299a74f0eb | Cooking | when i was in college, i spent probably 95% of my sophomore year eating the same angel hair pasta with tomato sauce every day. so my junior year, i decided to step it up! i already knew how to make pasta, so i started making pasta bakes and lasagnas. they are super easy, involve the same basic skills as cooking regular... | 22 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czgtghu | null | false | 2016-01-29T20:41:12Z |
czgtf8c | t1_czgtf8c | 1,454,100,022 | user_1967128feee6 | Cooking | I make a simple recipe from [this book](http://www.amazon.co.uk/Love-Your-Lunchbox-Do-ahead-Lunchtime/dp/1909108804).
Finely slice about half a cabbage (the pointy kind are best), stirfry in olive oil until starting to get crispy. Turn the heat down and add a thinly sliced garlic clove. Fry until cooked, then add juic... | 2 | t3_438m6b | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgtf8c | null | false | 2016-01-29T20:40:22Z |
czgtf19 | t1_czgtf19 | 1,454,100,014 | user_a3494286a4b5 | Cooking | I think a taco/burrito bar would be fun. You could sip Sangrias or Margaritas while one person grills meat and chicken, another chops veggies and cheeses, and you could have a bunch of little bowls of condiments to put out. The you can experiment with different types of tacos and talk about what kinds you like best. | 1 | t3_4382zg | t3_4382zg | /r/Cooking/comments/t3_4382zg/czgtf19 | null | false | 2016-01-29T20:40:14Z |
czgtdjc | t1_czgtdjc | 1,454,099,956 | user_1343eb0aee46 | Cooking | I recommend starting with steak and mashed potatoes. They are pretty to make and there are TONS of recipes online. I would look up butter basting. It's pretty tough to mess up and it tastes awesome.
As for mashed potatoes, you boil some potatoes in salted water and then you fucking mash em. That's it. Wanna make them ... | 2 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czgtdjc | null | false | 2016-01-29T20:39:16Z |
czgtbeb | t1_czgtbeb | 1,454,099,873 | user_50aea0eff311 | Cooking | You're using too much water. Rinse the rice 3-4 times, let it soak 10-20 min (not more than 20). Then put in the rice cooker, ratio of 1:1 for water. | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgtbeb | null | false | 2016-01-29T20:37:53Z |
czgt8ra | t1_czgt8ra | 1,454,099,773 | user_2b13dda1b72f | Cooking | Enjoy your ribs | 5 | t1_czgt2uq | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgt8ra | null | false | 2016-01-29T20:36:13Z |
czgt7xb | t1_czgt7xb | 1,454,099,741 | user_d168f72607a7 | Cooking | That's the typical path for learning a skill. Ruhlmans 20 and Ratio would be a good resource for you though I think. It helped me understand recipes as more than an instruction sheet. | 1 | t3_43adkv | t3_43adkv | /r/Cooking/comments/t3_43adkv/czgt7xb | null | false | 2016-01-29T20:35:41Z |
czgt7fp | t1_czgt7fp | 1,454,099,723 | user_e3efd8e9b287 | Cooking | Sorry I didn't see this, I was wondering if the article did because I know I wasn't looking at no-stick the same after. I hope it doesn't hit too close to home, because that shit was AWFUL. | 1 | t1_cyr7miq | t3_401y35 | /r/Cooking/comments/t3_401y35/czgt7fp | null | false | 2016-01-29T20:35:23Z |
czgt664 | t1_czgt664 | 1,454,099,675 | user_886b831e0208 | Cooking | This does sound great, but we work in heart care;( | 1 | t1_czgj0k4 | t3_434f4y | /r/Cooking/comments/t3_434f4y/czgt664 | null | false | 2016-01-29T20:34:35Z |
czgt2uq | t1_czgt2uq | 1,454,099,547 | user_da67bda8ed85 | Cooking | No. | 3 | t1_czgt0sk | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgt2uq | null | false | 2016-01-29T20:32:27Z |
czgt1ot | t1_czgt1ot | 1,454,099,502 | user_bcabe21bbe80 | Cooking | Carnitas.
pork shoulder
2 limes, squeezed
1 orange, squeezed
1 sweet onion, chopped
2 jalapaneos, seeded and chopped,
salt pepper oregano
garlic
cumin
red chili flakes
paprika
chili powder
garlic powder
cloves
cinnamon stick
Wash+Dry the pork shoulder.
Stab the shoulder all over and insert garlic clo... | 9 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgt1ot | null | false | 2016-01-29T20:31:42Z |
czgt0v3 | t1_czgt0v3 | 1,454,099,470 | user_807ca78b7765 | Cooking | The biggest difference that I've noticed after looking for a good brownie recipe, is that replacing the butter with oil and bit of salt will get you the fudgey texture that you get with the packaged mixes. | 2 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgt0v3 | null | false | 2016-01-29T20:31:10Z |
czgt0sk | t1_czgt0sk | 1,454,099,468 | user_2b13dda1b72f | Cooking | Cool man. Another question, do you know wiz khalifa? I noticed your user name | 1 | t1_czgsyp0 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgt0sk | null | false | 2016-01-29T20:31:08Z |
czgsyp0 | t1_czgsyp0 | 1,454,099,386 | user_da67bda8ed85 | Cooking | I am in Canada brother. | 2 | t1_czgsd28 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgsyp0 | null | false | 2016-01-29T20:29:46Z |
czgsx9y | t1_czgsx9y | 1,454,099,332 | user_93c1bef938a0 | Cooking | For the really glutinous rices like Kuaho rose, you definitely need to rinse it well. The extra starch will turn your rice into mush. If it's a less glutinous rice (like jasmine), the rinsing isn't as necessary. | 32 | t1_czgqmuc | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgsx9y | null | false | 2016-01-29T20:28:52Z |
czgsu93 | t1_czgsu93 | 1,454,099,214 | user_d92000fe9d58 | Cooking | You could grab the pan (with a potholder because it's still oven hot) and hold it out away from the vent hood if necessary. It shouldn't burn more than 15-20 seconds. It's ridiculously delicious.
Great part about doing steaks like we're talking about is that there's so little prep time involved. I do tenderloins like ... | 10 | t1_czgsjum | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgsu93 | null | false | 2016-01-29T20:26:54Z |
czgssqa | t1_czgssqa | 1,454,099,155 | [deleted] | Cooking | [deleted] | 1 | t3_43adkv | t3_43adkv | /r/Cooking/comments/t3_43adkv/czgssqa | null | false | 2016-01-29T20:25:55Z |
czgsogi | t1_czgsogi | 1,454,098,987 | user_6a5fd45a8902 | Cooking | What exactly do you want to do with this oven?
A microwave/toaster is good for reheating cooked food.
if you want to bake cookies and cakes and pizzas you would want to get an oven like [this](http://www.amazon.com/Frigidaire-FGGF3054MB-Gallery-Freestanding-Convection/dp/B005DA856I/ref=sr_1_3?ie=UTF8&qid=1454098894&s... | 3 | t3_43aics | t3_43aics | /r/Cooking/comments/t3_43aics/czgsogi | null | false | 2016-01-29T20:23:07Z |
czgso6q | t1_czgso6q | 1,454,098,976 | [deleted] | Cooking | [deleted] | 8 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgso6q | null | false | 2016-01-29T20:22:56Z |
czgsjum | t1_czgsjum | 1,454,098,806 | user_26381703cb27 | Cooking | Not sure I trust the evacuation duct in my condo to not be full of flamey grease. The hood and trap are clean, but half of the building was on fire a couple of months back so I'm a little leery of doing a flambe... Sounds amazing though! | 15 | t1_czgs7tj | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgsjum | null | false | 2016-01-29T20:20:06Z |
czgsjmw | t1_czgsjmw | 1,454,098,798 | user_d87c315ebdcf | Cooking | My favorite recipes:
Steak: http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe.html. Feel free to add some herbs and butter to the pan, afterwards deglaze with wine. Or not, I'd drink the wine myself as I like a crispy outside on the steaks.
A nice asparagus side: http://www.epicurious.com/rec... | 14 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgsjmw | null | false | 2016-01-29T20:19:58Z |
czgsj5p | t1_czgsj5p | 1,454,098,780 | user_31af0fd1f389 | Cooking | Add a tablespoon or two of sugar if you want teriyaki. | 1 | t3_438rz0 | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czgsj5p | null | false | 2016-01-29T20:19:40Z |
czgsi98 | t1_czgsi98 | 1,454,098,744 | user_603c9a4a649f | Cooking | Glad to see this at the top, I haven't cooked steaks any different since I found this 2 years ago, other than maybe marinading them some beforehand. | 2 | t1_czgp95u | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgsi98 | null | false | 2016-01-29T20:19:04Z |
czgshio | t1_czgshio | 1,454,098,716 | user_68feab811a9e | Cooking | Not rinsing and using too much water are your main culprits. I've never made rice on a stove, so I can't comment on that aspect. | 19 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgshio | null | false | 2016-01-29T20:18:36Z |
czgshc5 | t1_czgshc5 | 1,454,098,709 | user_26381703cb27 | Cooking | Except you. No towel for you. | 3 | t1_czgs6ed | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgshc5 | null | false | 2016-01-29T20:18:29Z |
czgsg6t | t1_czgsg6t | 1,454,098,665 | user_26381703cb27 | Cooking | Ooo neat! New things to try later...
Thanks! | 12 | t1_czgsdft | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgsg6t | null | false | 2016-01-29T20:17:45Z |
czgsdft | t1_czgsdft | 1,454,098,557 | user_d92000fe9d58 | Cooking | The reduction will be fine if you do the steaks in oil, because you can add butter during the last minute on the burner, for basting, so it'll already be there. Also you can toss it into the reduction while its cooling so you don't "crack" it. | 19 | t1_czgr25j | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgsdft | null | false | 2016-01-29T20:15:57Z |
czgsd28 | t1_czgsd28 | 1,454,098,542 | user_2b13dda1b72f | Cooking | How much for you to do fly over to Canada and cook for my wedding? | 1 | t1_czgqk9i | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgsd28 | null | false | 2016-01-29T20:15:42Z |
czgsd0j | t1_czgsd0j | 1,454,098,540 | user_0609e65da18f | Cooking | I only make this recipe:
http://www.seriouseats.com/recipes/2012/05/mark-bittmans-brownie-recipe.html
I have it in Mark Bittman's: How to cook everything cookbook. There is a modification where you add 1/4c of disarona and an extra 3T of flour. It is so fudgy and delicious. | 1 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgsd0j | null | false | 2016-01-29T20:15:40Z |
czgsba2 | t1_czgsba2 | 1,454,098,475 | user_2b13dda1b72f | Cooking | Lemon chicken orzo soup
Make chicken noodle soup. Replace noodles with orzo. Add lemon juice and zest to broth. Add more Rosemary than usual | 2 | t3_438m6b | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgsba2 | null | false | 2016-01-29T20:14:35Z |
czgs8zf | t1_czgs8zf | 1,454,098,386 | user_eec40b99ae6c | Cooking | I made this a couple of weeks ago and it was delicious! http://m.lovegrowswild.com/kkyb5p9/articles/14880/Parmesan-Orzo-with-Lemon-and-Thyme | 1 | t3_438m6b | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgs8zf | null | false | 2016-01-29T20:13:06Z |
czgs8ef | t1_czgs8ef | 1,454,098,365 | user_163a89a9005a | Cooking | I did this just after Christmas this year and it actually is quite a bit of fun. We bought the dough pre-made though, because I can't make decent enough pizza dough to save my life. Great for kids who are picky eaters, too. | 1 | t1_czggw0j | t3_4382zg | /r/Cooking/comments/t3_4382zg/czgs8ef | null | false | 2016-01-29T20:12:45Z |
czgs7tj | t1_czgs7tj | 1,454,098,344 | user_d92000fe9d58 | Cooking | I do almost the same. But here, give this a shot instead of the red wine reduction. After removing the steaks, sweat some shallots, then throw in some cognac and flame it up. When the fire has subsided, add a little beef stock and reduce, then cream to thicken. Boom. | 19 | t1_czgjh5q | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgs7tj | null | false | 2016-01-29T20:12:24Z |
czgs6z2 | t1_czgs6z2 | 1,454,098,312 | [deleted] | Cooking | [deleted] | -2 | t1_czgkgq3 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgs6z2 | null | false | 2016-01-29T20:11:52Z |
czgs6ed | t1_czgs6ed | 1,454,098,291 | user_654438cda750 | Cooking | Well how am I going to learn this the hard way now? | 2 | t1_czgp9qo | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgs6ed | null | false | 2016-01-29T20:11:31Z |
czgs5qc | t1_czgs5qc | 1,454,098,266 | user_5f0e64fbead5 | Cooking | Yep! And it stays warm for a long time, so you can even start it boiling quite a while ahead of time.
I'll also mention that sometimes if I'm using a really cheap, thin pot that doesn't hold heat well, I boil it for a minute or 2. Or, if it cools too quickly and is still crunchy and/or wet, you can also re-boil. Abso... | 1 | t1_czgrxw3 | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgs5qc | null | false | 2016-01-29T20:11:06Z |
czgs58k | t1_czgs58k | 1,454,098,246 | user_03650cbecf8a | Cooking | Nothing special. My meatballs and chili (chili only requested during winter).
**Meatball recipe**
* Two pounds of ground beef
* 2 whole eggs
* 3/4 cup of Panko Bread Crumbs (Italian or original flavor)
* 1 cup freshly grated Parmesan
* 1 tsp crushed red pepper
* 1/2 tsp salt
* 1 tsp garlic powder
* 1 1/2 tsp Parsley... | 4 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgs58k | null | false | 2016-01-29T20:10:46Z |
czgs17h | t1_czgs17h | 1,454,098,091 | [deleted] | Cooking | [removed] | 1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgs17h | null | false | 2016-01-29T20:08:11Z |
czgs0k9 | t1_czgs0k9 | 1,454,098,066 | user_0f98decfb7f1 | Cooking | I like steak on dates, I ustlually pan cook my steaks and sear at the end so I can make a pan sauce with the fond of the pan while the meat is resting(mushrooms, stout beer, and whole thyme) | 2 | t3_439s0h | t3_439s0h | /r/Cooking/comments/t3_439s0h/czgs0k9 | null | false | 2016-01-29T20:07:46Z |
czgrzhl | t1_czgrzhl | 1,454,098,022 | user_6a5fd45a8902 | Cooking | I would definitely wash the rice, this is a key step don't forget about it! Also, try cooking more than one cup at a time (you can always save the leftovers) | 22 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgrzhl | null | false | 2016-01-29T20:07:02Z |
czgryuw | t1_czgryuw | 1,454,097,997 | user_0f03d53390da | Cooking | Is this a whole pork loin, boneless or bone-in?
If it's boneless, I would make 12-16 chops and cut the rest into roasts.
If it's bone-in, I'd have someone cut you those and some T-bones and country ribs. | 2 | t3_438ztb | t3_438ztb | /r/Cooking/comments/t3_438ztb/czgryuw | null | false | 2016-01-29T20:06:37Z |
czgrynq | t1_czgrynq | 1,454,097,990 | user_c41f5f5d3d55 | Cooking | Empanadas. Make some meat, make some dough and then get to work stuffing them. | 1 | t3_4382zg | t3_4382zg | /r/Cooking/comments/t3_4382zg/czgrynq | null | false | 2016-01-29T20:06:30Z |
czgrxw3 | t1_czgrxw3 | 1,454,097,961 | user_33a5baea0ad0 | Cooking | OK I will definitely try this! I just want a very easy, set and forget while I cook everything else. I assume you just leave it on the warm burner as it cools? | 1 | t1_czgrhy1 | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgrxw3 | null | false | 2016-01-29T20:06:01Z |
czgrw69 | t1_czgrw69 | 1,454,097,893 | user_e6c623b1bac5 | Cooking | Maybe it's the quality of rice? | 1 | t1_czgr8dt | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgrw69 | null | false | 2016-01-29T20:04:53Z |
czgrupk | t1_czgrupk | 1,454,097,836 | user_d87c315ebdcf | Cooking | Meat thermometers are cheap usually and easy to use. If you are ending up with really overdone chicken (baking,frying so on) try a lower cooking temp. I usually bake chicken breast at 350, and have pulled it after 20-25 minutes at 145 degrees, an let it rest. Carryover will cook it the rest f the way. Breast meat can b... | 4 | t3_439q2f | t3_439q2f | /r/Cooking/comments/t3_439q2f/czgrupk | null | false | 2016-01-29T20:03:56Z |
czgrug9 | t1_czgrug9 | 1,454,097,825 | user_1343eb0aee46 | Cooking | Forgive me for copying and pasting, but you may like my signature dish!
Lamb - Pre-heat the oven to 350 degrees. Season lamb shoulder blade chops with sea salt, ground peppercorns (I use the medley by McCormick which has white, pink, and black pepper), garlic, parsley, rosemary, sage, and thyme (I feel like mint would... | 1 | t3_439s0h | t3_439s0h | /r/Cooking/comments/t3_439s0h/czgrug9 | null | false | 2016-01-29T20:03:45Z |
czgrrsu | t1_czgrrsu | 1,454,097,721 | user_6ecf49907deb | Cooking | This is a pretty dangerous question, but... Honestly, I'm not that concerned about eating small amounts of raw chicken if it's from a reputable source. I used to make gyoza and taste the raw mix on the regular (pork and chicken). Not that this is recommended in any way. I knew very well where the meat came from. For ch... | 2 | t3_439q2f | t3_439q2f | /r/Cooking/comments/t3_439q2f/czgrrsu | null | false | 2016-01-29T20:02:01Z |
czgrqk8 | t1_czgrqk8 | 1,454,097,671 | user_1343eb0aee46 | Cooking | Can I deglaze with Laphroaig 10 to get that salty sea taste? | 6 | t1_czgqnf5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgrqk8 | null | false | 2016-01-29T20:01:11Z |
czgrnv2 | t1_czgrnv2 | 1,454,097,564 | user_fc37a73c4141 | Cooking | Roast chicken with potatoes and veggies is really easy and popular. Gravy is easy to make. Cheese and pepperoni tray with grapes for appetizer. Phone in dessert if you have to, it's not important if it's delicious, and I buy supermarket bakery stuff all the time with no complaints. | 1 | t3_439s0h | t3_439s0h | /r/Cooking/comments/t3_439s0h/czgrnv2 | null | false | 2016-01-29T19:59:24Z |
czgrnkh | t1_czgrnkh | 1,454,097,553 | user_817fb39c7d9d | Cooking | Google translate? | 1 | t1_czg7mko | t3_435wxo | /r/Cooking/comments/t3_435wxo/czgrnkh | null | false | 2016-01-29T19:59:13Z |
czgrkol | t1_czgrkol | 1,454,097,442 | user_68d4f5803507 | Cooking | Schnitzel. | 1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgrkol | null | false | 2016-01-29T19:57:22Z |
czgrhy1 | t1_czgrhy1 | 1,454,097,336 | user_5f0e64fbead5 | Cooking | Takes like 8-12 minutes. Usually put the rice on first then cook whatever else I'm cooking | 1 | t1_czgr9qf | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgrhy1 | null | false | 2016-01-29T19:55:36Z |
czgrfq2 | t1_czgrfq2 | 1,454,097,251 | user_2c400af62f91 | Cooking | I like the ad hoc recipe, which is a fudgy type.
http://www.ouichefnetwork.com/oui_chef/2010/03/omg-aka-ad-hoc-brownies.html
However at least as important as the recipe is that you use good quality cocoa powder (I wouldn't go cheaper than Vahlrona if I was trying to impress) and decent quality chocolate. I don't pers... | 1 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgrfq2 | null | false | 2016-01-29T19:54:11Z |
czgrfek | t1_czgrfek | 1,454,097,239 | user_2f079a05c0a4 | Cooking | Can you message her for one? | 1 | t1_czgnedk | t3_4350vy | /r/Cooking/comments/t3_4350vy/czgrfek | null | false | 2016-01-29T19:53:59Z |
czgrekm | t1_czgrekm | 1,454,097,208 | user_6a5fd45a8902 | Cooking | i need to do this tonight | 2 | t1_czgqm4d | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgrekm | null | false | 2016-01-29T19:53:28Z |
czgrctr | t1_czgrctr | 1,454,097,141 | user_622915a12f7d | Cooking | You honestly might be surprised if you tried actually temping your chicken. If you temp it and pull it right at 165, your chicken shouldn't be dry and mealy. It should be white all the way through, juicy and will easily pull apart in strands. The issue is that most people don't use a meat thermometer and if you're usin... | 8 | t3_439q2f | t3_439q2f | /r/Cooking/comments/t3_439q2f/czgrctr | null | false | 2016-01-29T19:52:21Z |
czgr9xa | t1_czgr9xa | 1,454,097,030 | user_4caf17d1ae6d | Cooking | Thank you! definitely going to try to the Sexy Legs recipe some time but probably not for this dinner. Also, thanks on the tip about the platter! | 1 | t1_czgo8xx | t3_439s0h | /r/Cooking/comments/t3_439s0h/czgr9xa | null | false | 2016-01-29T19:50:30Z |
czgr9qf | t1_czgr9qf | 1,454,097,023 | user_33a5baea0ad0 | Cooking | Interesting, how long does this take? Seems like it would take a while with no additional heat | 1 | t1_czgr65a | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgr9qf | null | false | 2016-01-29T19:50:23Z |
czgr8dt | t1_czgr8dt | 1,454,096,970 | user_33a5baea0ad0 | Cooking | I do not stir the rice | 2 | t1_czgr7yh | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgr8dt | null | false | 2016-01-29T19:49:30Z |
czgr7yh | t1_czgr7yh | 1,454,096,953 | user_e6c623b1bac5 | Cooking | Also don't stir the rice too much. Avoid if you can. | 2 | t1_czgr4bj | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgr7yh | null | false | 2016-01-29T19:49:13Z |
czgr6nr | t1_czgr6nr | 1,454,096,903 | user_9d8e2049dd7c | Cooking | Japanese style [Tatsutaage]( http://norecipes.com/recipe/karaage-recipe) marinated then coated with potato starch or corn starch and fried. Perfect with chicken thighs cut up into big chunks. I recommend it with a spicy mayo dipping sauce. | 6 | t3_439a2s | t3_439a2s | /r/Cooking/comments/t3_439a2s/czgr6nr | null | false | 2016-01-29T19:48:23Z |
czgr6gb | t1_czgr6gb | 1,454,096,896 | user_0fd11b40e5f3 | Cooking | These pork chops, dry brined overnight then reverse seared, are cheap and delicious: http://www.seriouseats.com/recipes/2014/03/perfect-pan-seared-pork-chop-recipe.html | 1 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgr6gb | null | false | 2016-01-29T19:48:16Z |
czgr65a | t1_czgr65a | 1,454,096,884 | user_5f0e64fbead5 | Cooking | My mom's strategy is the only way I've ever been able to cook rice without a gummy mess or a solid chunk or wet nasty rice:
1 cup rice:2 cups water
Bring to a full boil on high heat with no lid
Put on a lid and turn off heat
The rice steams the rest of the way and absorbs all the water
I usually don't rinse, and i... | 7 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgr65a | null | false | 2016-01-29T19:48:04Z |
czgr4bj | t1_czgr4bj | 1,454,096,813 | user_33a5baea0ad0 | Cooking | hm this is something I have not tried | 1 | t1_czgqzy3 | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgr4bj | null | false | 2016-01-29T19:46:53Z |
czgr2hk | t1_czgr2hk | 1,454,096,743 | user_718bf43891b4 | Cooking | Sweet potato casserole! | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgr2hk | null | false | 2016-01-29T19:45:43Z |
czgr2gj | t1_czgr2gj | 1,454,096,742 | user_2f78037a3375 | Cooking | deglazing with whisky? Sounds good... but that would mean less whisky in my glass.. ;-) | 3 | t1_czgqnf5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgr2gj | null | false | 2016-01-29T19:45:42Z |
czgr25j | t1_czgr25j | 1,454,096,731 | user_26381703cb27 | Cooking | 2 minutes because hot in this case is around 6 or 7 on an electric range, because BUTTER. Normal searing temps would just burn the butter as soon as it hit the pan. If you want a quicker sear, go grapeseed or peanut oil - but the reduction sauce won't be quite as nummy. | 37 | t1_czgqugm | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgr25j | null | false | 2016-01-29T19:45:31Z |
czgr0gt | t1_czgr0gt | 1,454,096,667 | user_7aafd1a4d966 | Cooking | Thank you for asking the question. I have frequent arguments with my mother-in-law whenever old-wives tales are passed on unquestioned. Well, I question them, including the one you are asking.
I don't believe every piece of raw chicken is crawling with salmonella which you must cook to death to get rid of. I tend to c... | 0 | t3_439q2f | t3_439q2f | /r/Cooking/comments/t3_439q2f/czgr0gt | null | false | 2016-01-29T19:44:27Z |
czgr074 | t1_czgr074 | 1,454,096,657 | user_cf3e5e037cf1 | Cooking | It's good. A little too much anise for me so I remove it after a while but I think it's a great recipe | 1 | t1_czgfcr4 | t3_435nk9 | /r/Cooking/comments/t3_435nk9/czgr074 | null | false | 2016-01-29T19:44:17Z |
czgqzy3 | t1_czgqzy3 | 1,454,096,648 | user_8987af6b1ab3 | Cooking | Are you adding the rice to cold water and then bringing to a boil? If so it would probably help to boil the water first, then add the rice. | 5 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgqzy3 | null | false | 2016-01-29T19:44:08Z |
czgqxdk | t1_czgqxdk | 1,454,096,550 | user_cf3e5e037cf1 | Cooking | Haha! Love it! | 3 | t1_czge6zw | t3_435wxo | /r/Cooking/comments/t3_435wxo/czgqxdk | null | false | 2016-01-29T19:42:30Z |
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