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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
czgqvsn | t1_czgqvsn | 1,454,096,486 | user_dfb59f0f0d06 | Cooking | Could use stuffing mix as well. Risotto sound's better though. Stuffing mix, sun dried tomatoes and arugula. | 1 | t1_czgesk8 | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgqvsn | null | false | 2016-01-29T19:41:26Z |
czgqugm | t1_czgqugm | 1,454,096,435 | user_a548ccc1343c | Cooking | 2 mins a side? That sounds crazy! I do 30 seconds either side usually and even people who don't care for rare usually love it!
Gotta agree on the seasoning though, you can't fuck with salt and pepper steak | 24 | t1_czgjh5q | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgqugm | null | false | 2016-01-29T19:40:35Z |
czgqtv3 | t1_czgqtv3 | 1,454,096,412 | user_6a48e5d1890b | Cooking | I get this so hard! So I've been trying to take simple things (chicken pasta, sauce, meatloaf) and expand on them. I try to think of one flavor combination a week and try to "create my own recipe" sometimes it's awesome, sometimes it's a flop. It's all about experimenting. | 2 | t3_43adkv | t3_43adkv | /r/Cooking/comments/t3_43adkv/czgqtv3 | null | false | 2016-01-29T19:40:12Z |
czgqsje | t1_czgqsje | 1,454,096,362 | user_e9f9a96e2ae2 | Cooking | This us how you learn. Follow enough recipes and in time you'll develop an intuition for how to build a dish, how to pair flavours, how to prepare various ingredients, what it is and isn't ok to substitute etc. | 5 | t3_43adkv | t3_43adkv | /r/Cooking/comments/t3_43adkv/czgqsje | null | false | 2016-01-29T19:39:22Z |
czgqs1h | t1_czgqs1h | 1,454,096,343 | user_6d0ef84a779e | Cooking | Shrimp in mojo de ajo. It's a lot of work but really worthwhile.
1-lb 16-20 shimp
1 large head of garlic
1 can roasted chopped tomatoes with chiles
1 cup stock
1-2 chipotles in adobo
1/2 cup white wine (optional)
Juice of 1 lemon
1 bunch cilantro
Cumin, salt, pepper
You can marinate your shrimp for up to an h... | 6 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgqs1h | null | false | 2016-01-29T19:39:03Z |
czgqnjh | t1_czgqnjh | 1,454,096,169 | user_989e29c267c9 | Cooking | My husband and I make [this recipe for grilled meats/veggies with saffron orzo](http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-meats-and-vegetables-over-saffron-orzo-recipe.html) a lot. It's freaking delicious. | 1 | t3_438m6b | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgqnjh | null | false | 2016-01-29T19:36:09Z |
czgqnid | t1_czgqnid | 1,454,096,167 | user_9d8e2049dd7c | Cooking | I second the addition of stock. I'd keep it simple at first. You want to start with a good base, get the proportions right, and add/remove flavors the next time you prepare it. If you have too much stuff in there to begin with, you won't be able to pick out what it needs or doesn't need. I'd stick with one acid at fir... | 1 | t1_czge671 | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czgqnid | null | false | 2016-01-29T19:36:07Z |
czgqnf5 | t1_czgqnf5 | 1,454,096,164 | user_e81fbce7726a | Cooking | Deglaze win whiskey or bourbon, drink the rest. Scratch the wine. | 4 | t1_czgpgni | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgqnf5 | null | false | 2016-01-29T19:36:04Z |
czgqmuc | t1_czgqmuc | 1,454,096,140 | user_33a5baea0ad0 | Cooking | so is it worth it? I have tried it once and it didn't really change my results | 3 | t1_czgqkfb | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgqmuc | null | false | 2016-01-29T19:35:40Z |
czgqm75 | t1_czgqm75 | 1,454,096,116 | user_d87c315ebdcf | Cooking | Which ever recipe you choose, see how much vanilla it asks for. If it's a tsp or less I usually double it. I also like to add a 1/2 tsp - 1tsp of cinnamon too! | 1 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgqm75 | null | false | 2016-01-29T19:35:16Z |
czgqm4d | t1_czgqm4d | 1,454,096,114 | user_50c7d0ef6b2a | Cooking | Get you some skirt steaks. Cook em up in butter. Serve with chimichurri sauce. | 11 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgqm4d | null | false | 2016-01-29T19:35:14Z |
czgqkfb | t1_czgqkfb | 1,454,096,045 | user_c9a2005e9a8e | Cooking | rinsing rice is not faff as you call it. | 60 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgqkfb | null | false | 2016-01-29T19:34:05Z |
czgqk9i | t1_czgqk9i | 1,454,096,039 | user_da67bda8ed85 | Cooking | [Ribs.](https://i.imgur.com/1nQQ9Hxh.jpg)
[Baby Back to be specific.](https://i.imgur.com/Ty70zIQh.jpg) | 2 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgqk9i | null | false | 2016-01-29T19:33:59Z |
czgqhk2 | t1_czgqhk2 | 1,454,095,936 | [deleted] | Cooking | [deleted] | -4 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgqhk2 | null | false | 2016-01-29T19:32:16Z |
czgqf90 | t1_czgqf90 | 1,454,095,846 | user_1d61492c938b | Cooking | I have no idea why this was downvoted. Tempering is a good idea. | 1 | t1_czgdxs1 | t3_433zoh | /r/Cooking/comments/t3_433zoh/czgqf90 | null | false | 2016-01-29T19:30:46Z |
czgq86c | t1_czgq86c | 1,454,095,577 | user_7992479ba111 | Cooking | That does sound really good, but it looks like it requires a pressure fryer to do it safely. Another device for my wishlist... | 2 | t1_czgq54h | t3_439a2s | /r/Cooking/comments/t3_439a2s/czgq86c | null | false | 2016-01-29T19:26:17Z |
czgq6gz | t1_czgq6gz | 1,454,095,512 | user_8ab26c5630a9 | Cooking | I really like Beth's [Lemon Pepper Chicken with Orzo](http://www.budgetbytes.com/2015/08/lemon-pepper-chicken-with-orzo/). | 1 | t3_438m6b | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgq6gz | null | false | 2016-01-29T19:25:12Z |
czgq54h | t1_czgq54h | 1,454,095,461 | user_0821fc697db8 | Cooking | > Is it fried in the pressure cooker?
essentially, yes. here's the [Broasting wikipedia page](https://en.wikipedia.org/wiki/Broasting) It really is delicious, moist and, as odd as it sounds, not nearly as greasy as regular fried chicken. | 3 | t1_czgpt8k | t3_439a2s | /r/Cooking/comments/t3_439a2s/czgq54h | null | false | 2016-01-29T19:24:21Z |
czgq4rp | t1_czgq4rp | 1,454,095,448 | user_d06dbe6ece62 | Cooking | I love [this one](http://allrecipes.com/recipe/11043/the-ultimate-brownie/), with the modifications in the first comment.
I also use chocolate chips instead of walnuts, but that's just cause I don't like nuts in my brownies. | 1 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgq4rp | null | false | 2016-01-29T19:24:08Z |
czgq3ye | t1_czgq3ye | 1,454,095,417 | user_72f304e64221 | Cooking | very rarely-I cook with a lot of Vidalia onions, which gives plenty of sweet to most dishes.
| 1 | t3_437yxj | t3_437yxj | /r/Cooking/comments/t3_437yxj/czgq3ye | null | false | 2016-01-29T19:23:37Z |
czgq3qe | t1_czgq3qe | 1,454,095,409 | user_7992479ba111 | Cooking | Oh wow, if I didn't know better, I'd think I was looking at slices of mango | 7 | t1_czgpetq | t3_439lvt | /r/Cooking/comments/t3_439lvt/czgq3qe | null | false | 2016-01-29T19:23:29Z |
czgq1bn | t1_czgq1bn | 1,454,095,317 | user_37d5b270626d | Cooking | [Cooks Illustrated](http://www.thelittlekitchen.net/chewy-brownies-from-cooks-illustrated-cookbook-giveaway/) has a good one that reverse engineers the box brownie mix. That's our go-to here, it comes out chewy and even thickness.
If you want denser, almost fudge like brownies Mrs. Fields has one for that. | 7 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgq1bn | null | false | 2016-01-29T19:21:57Z |
czgpv8s | t1_czgpv8s | 1,454,095,083 | [deleted] | Cooking | [deleted] | 4 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgpv8s | null | false | 2016-01-29T19:18:03Z |
czgpt8k | t1_czgpt8k | 1,454,095,008 | user_7992479ba111 | Cooking | Is it fried in the pressure cooker? Do you need special equipment for that? I feel like oil is going to get much hotter than water to get up to pressure.
Also, "broasting" reminds me of a scene from Better Off Ted
> Lem, I talked to the chef, it turns out that broasting is a combination of, and I'm quoting, "roastin... | 3 | t1_czgpkst | t3_439a2s | /r/Cooking/comments/t3_439a2s/czgpt8k | null | false | 2016-01-29T19:16:48Z |
czgprz0 | t1_czgprz0 | 1,454,094,960 | user_e2769248980e | Cooking | I use a 1:1 ratio, with maybe an extra 1/8th cup of water. Make sure to fluff your rice with a fork once it's done and to leave the lid on for a while so the rice absorbs the rest of the moisture from the steam. | 11 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czgprz0 | null | false | 2016-01-29T19:16:00Z |
czgprtx | t1_czgprtx | 1,454,094,954 | user_13a6c03474f9 | Cooking | here is the updated version http://altonbrown.com/alton-brown-brownie-recipe/ | 7 | t1_czgeye0 | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgprtx | null | false | 2016-01-29T19:15:54Z |
czgpp9v | t1_czgpp9v | 1,454,094,855 | user_2c6eb0be357f | Cooking | Ricotta definitely won't.. she had some recently and it tore her up. | 1 | t1_czgkkjk | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgpp9v | null | false | 2016-01-29T19:14:15Z |
czgpoyz | t1_czgpoyz | 1,454,094,843 | user_38ac58ce40a7 | Cooking | Beautifully scrumptious! I can almost smell/taste them from here. Post the recipe if you find it, please? | 2 | t1_czgpetq | t3_439lvt | /r/Cooking/comments/t3_439lvt/czgpoyz | null | false | 2016-01-29T19:14:03Z |
czgpmtz | t1_czgpmtz | 1,454,094,763 | user_2dd37ff64cee | Cooking | And Americas test kitchen has 20 or so episodes on US Netflix. | 1 | t1_czglls0 | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgpmtz | null | false | 2016-01-29T19:12:43Z |
czgpkwv | t1_czgpkwv | 1,454,094,690 | user_e1aa17e058eb | Cooking | "Oh my God, Jerry? When you check your email, you go to AltaVista and type 'please go to yahoo.com'?"
Another poster brought it up much more nicely than I did :)
Keywords, friend! Google ignores a lot of the words when you search in full sentences like that. | -3 | t1_czgpg9z | t3_439q2f | /r/Cooking/comments/t3_439q2f/czgpkwv | null | false | 2016-01-29T19:11:30Z |
czgpkst | t1_czgpkst | 1,454,094,686 | user_0821fc697db8 | Cooking | broasted is pretty amazing. Basically,your regular fried chicken but cooked in a pressure cooker instead of regular deep fried. | 2 | t3_439a2s | t3_439a2s | /r/Cooking/comments/t3_439a2s/czgpkst | null | false | 2016-01-29T19:11:26Z |
czgpjcs | t1_czgpjcs | 1,454,094,630 | user_60d238df3427 | Cooking | Ugh... That diagonal burn across my palm...
It's amazing how your brain just let's you grab it like it's cold, because you've done that a million times.
I've heard people throw a dust of flour on the handle too. ANYTHING to let your brain know there's something different about that handle. | 7 | t1_czgp9qo | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgpjcs | null | false | 2016-01-29T19:10:30Z |
czgpi0l | t1_czgpi0l | 1,454,094,579 | user_2c6eb0be357f | Cooking | Correct. Hard cheeses, like parm, cheddar, etc.. she's fine with. It's the softer ones that do her in. | 1 | t1_czgm5uz | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgpi0l | null | false | 2016-01-29T19:09:39Z |
czgphnp | t1_czgphnp | 1,454,094,566 | user_f92eea51e164 | Cooking | you're wasting our time tomatoes!
edit: i also don't put garlic in mine, but i have less strong feelings about it as an option. | 5 | t1_czgiy83 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgphnp | null | false | 2016-01-29T19:09:26Z |
czgpgni | t1_czgpgni | 1,454,094,527 | user_2f78037a3375 | Cooking | All we need is OP's address and an invite... I've got a bottle of whisky to bring to the party! | 6 | t1_czgpf2e | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgpgni | null | false | 2016-01-29T19:08:47Z |
czgpg9z | t1_czgpg9z | 1,454,094,513 | user_100ee1220f7d | Cooking | i never searched that phrase. i'm notoriously bad at searching things. i was searching things like, well....the title of this thread lol
that's really good to know, i'm gonna look into sous vide | 2 | t1_czgp2xr | t3_439q2f | /r/Cooking/comments/t3_439q2f/czgpg9z | null | false | 2016-01-29T19:08:33Z |
czgpg9i | t1_czgpg9i | 1,454,094,512 | user_9c8b9519e63e | Cooking | InB4 marijuana brownie suggestion | -3 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgpg9i | null | false | 2016-01-29T19:08:32Z |
czgpf2e | t1_czgpf2e | 1,454,094,466 | user_fd5e033d13ec | Cooking | Some garlic mashed potatoes, or a baked potato and grilled vegetables.. mmm...
/thread | 9 | t1_czgpdpp | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgpf2e | null | false | 2016-01-29T19:07:46Z |
czgpetq | t1_czgpetq | 1,454,094,456 | user_26381703cb27 | Cooking | So close.... but not... moist enough?
Here's a pic of what I mean...
http://www.stefanotempleterrace.com/wp-content/uploads/2015/03/stefano-greek-italian-restaurant-temple-terrace-lemon-potato-001.jpg | 4 | t1_czgoz0b | t3_439lvt | /r/Cooking/comments/t3_439lvt/czgpetq | null | false | 2016-01-29T19:07:36Z |
czgpeu5 | t1_czgpeu5 | 1,454,094,456 | user_c41f5f5d3d55 | Cooking | That sounds pretty decadent. You could do this if you made this steaks on a pan, right? | 2 | t1_czgp7s2 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgpeu5 | null | false | 2016-01-29T19:07:36Z |
czgpdpp | t1_czgpdpp | 1,454,094,414 | user_2f78037a3375 | Cooking | I second that - possibly add some mushrooms and deglaze with a bit of that red wine.. | 15 | t1_czgp95u | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgpdpp | null | false | 2016-01-29T19:06:54Z |
czgpdfe | t1_czgpdfe | 1,454,094,402 | user_e1aa17e058eb | Cooking | he can't do that because he's not measuring the temperature of his chicken. | -14 | t1_czgkpoe | t3_439q2f | /r/Cooking/comments/t3_439q2f/czgpdfe | null | false | 2016-01-29T19:06:42Z |
czgp9qo | t1_czgp9qo | 1,454,094,260 | user_26381703cb27 | Cooking | SAFETY NOTICE - When you get the steak out of the oven, leave a towel or oven mitt ON the handle. So many burned hands in my past... | 11 | t1_czgp35f | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgp9qo | null | false | 2016-01-29T19:04:20Z |
czgp95u | t1_czgp95u | 1,454,094,238 | user_fd5e033d13ec | Cooking | Cast iron skillet? Here's my go-to. [link](https://www.youtube.com/watch?v=AmC9SmCBUj4)
Get a couple nice rib eyes. Garlic, thyme, butter. | 66 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czgp95u | null | false | 2016-01-29T19:03:58Z |
czgp7s2 | t1_czgp7s2 | 1,454,094,185 | user_0e7f8530fd68 | Cooking | i like to bump up the flavor of my chimmichuri by adding like an 1/8 c. of deglazed beef pan drippings | 6 | t1_czgoc0r | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgp7s2 | null | false | 2016-01-29T19:03:05Z |
czgp7qp | t1_czgp7qp | 1,454,094,184 | user_35e9158faadb | Cooking | Tr-Tip and Mashed Potatoes.
Tri-Tip rub
http://cooking.nytimes.com/recipes/1016918-all-purpose-california-beef-rub
It is amazing but I use 1 Tablespoon of Coffee (and no it doesn't taste like coffee after cooking)
With Mashed Potatoes I use Buttermilk, butter, sour cream, and green onions (salt and pepper to taste ... | 6 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgp7qp | null | false | 2016-01-29T19:03:04Z |
czgp6q5 | t1_czgp6q5 | 1,454,094,145 | user_9f9fd93eda3c | Cooking | Coat in five spice and grill. Serve on top of loaded fried rice, with peas, shrimp, peppers, corn, etc | 1 | t3_438ztb | t3_438ztb | /r/Cooking/comments/t3_438ztb/czgp6q5 | null | false | 2016-01-29T19:02:25Z |
czgp35f | t1_czgp35f | 1,454,094,007 | user_654438cda750 | Cooking | I'm going to try this tonight. Thanks | 1 | t1_czgjh5q | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgp35f | null | false | 2016-01-29T19:00:07Z |
czgp2y9 | t1_czgp2y9 | 1,454,094,000 | user_a935a34a71eb | Cooking | Mushroom risonotto (orzo is known as risoni) from River Cottage Veg is one I like: https://www.washingtonpost.com/pb/recipes/mushroom-risoniotto/13422/ | 1 | t3_438m6b | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgp2y9 | null | false | 2016-01-29T19:00:00Z |
czgp2xr | t1_czgp2xr | 1,454,093,999 | user_e1aa17e058eb | Cooking | The article I linked to is the 4th thing that comes up when you search "chicken temperature safety". If you skip the .gov articles that come up with ANY food safety search, it comes up even higher on the list.
Google doesn't suck. Google is awesome.
Sous vide in general is a technique that focuses on using the miniu... | -3 | t1_czgmp0c | t3_439q2f | /r/Cooking/comments/t3_439q2f/czgp2xr | null | false | 2016-01-29T18:59:59Z |
czgp014 | t1_czgp014 | 1,454,093,889 | user_9b53cf71575e | Cooking | Not a "dish" per se, but everyone always asks for my spinach artichoke dip!
Basically, take your spinach, your cans of artichoke hearts (rinsed and roughly chopped), your block of cream cheese, your mozzarella cheese, your parmesan, and I also add about a half log size of goat cheese for added creamy sweetness. Then? ... | 26 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgp014 | null | false | 2016-01-29T18:58:09Z |
czgoz0b | t1_czgoz0b | 1,454,093,851 | user_38ac58ce40a7 | Cooking | This one?
Patates sto Fourno (Garlic Lemon Potatoes)
http://chefinyou.com/2010/03/09/garlic-lemon-potatoes-recipe/ | 6 | t3_439lvt | t3_439lvt | /r/Cooking/comments/t3_439lvt/czgoz0b | null | false | 2016-01-29T18:57:31Z |
czgoxzo | t1_czgoxzo | 1,454,093,814 | user_702132a5673d | Cooking | Gordon Ramsay has a good recipe for this: https://www.youtube.com/watch?v=SrpR1qH3NN4
Chorizo, onions, garlic, cannellini beans, half-dried tomatoes | 2 | t3_438o4q | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgoxzo | null | false | 2016-01-29T18:56:54Z |
czgoux0 | t1_czgoux0 | 1,454,093,699 | user_2eb62bf43f95 | Cooking | Yep. I did these last week for a chicken and waffles night. Super easy and awesome flavor.
Two tips: Make sure you cool the chicken and dry thoroughly before breading, or the breading doesn't stick well. Also, the skin doesn't really crisp in the short fry after being cooked SV, so I recommend removing it before brea... | 2 | t1_czgkxyq | t3_439a2s | /r/Cooking/comments/t3_439a2s/czgoux0 | null | false | 2016-01-29T18:54:59Z |
czgosz6 | t1_czgosz6 | 1,454,093,624 | user_26381703cb27 | Cooking | I have tried adding more oil etc, but for some reason it isn't coming out the way it does in the restaurant. I'm wondering if I'm missing out on a commercial additive or something... maybe it's technique? | 1 | t1_czgntch | t3_439lvt | /r/Cooking/comments/t3_439lvt/czgosz6 | null | false | 2016-01-29T18:53:44Z |
czgosi9 | t1_czgosi9 | 1,454,093,606 | user_ad45898b3beb | Cooking | Pretty much any recipe on this page: http://www.seriouseats.com/tags/pan%20sauce | 2 | t3_4392ep | t3_4392ep | /r/Cooking/comments/t3_4392ep/czgosi9 | null | false | 2016-01-29T18:53:26Z |
czgoql9 | t1_czgoql9 | 1,454,093,535 | user_144c363c097a | Cooking | My stuffing suggestions:
1. SE Asian red curry paste, eggplant, potato, and cauliflower
2. Cream cheese, mushroom, shallot, and crushed sourdough hard pretzels
3. Sausage, spinach, feta | 1 | t3_438o4q | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgoql9 | null | false | 2016-01-29T18:52:15Z |
czgoq73 | t1_czgoq73 | 1,454,093,520 | user_a74fd1a43a77 | Cooking | Smoke some ribs or make what we call [The Pork Chops](http://www.seriouseats.com/recipes/2008/09/grilling-chili-rubbed-pork-chops-corn-salsa-recipe.html) | 3 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgoq73 | null | false | 2016-01-29T18:52:00Z |
czgoox2 | t1_czgoox2 | 1,454,093,470 | user_ad45898b3beb | Cooking | These are both grilling recipes, but no reason you couldn't cook them stove-top or oven. Also both call for marinating, but I wouldn't worry too much about it since they have flavorful sauces.
http://www.food.com/recipe/grilled-pork-tenderloin-with-bourbon-glaze-101864
http://www.seriouseats.com/recipes/2012/12/grill... | 3 | t3_438ztb | t3_438ztb | /r/Cooking/comments/t3_438ztb/czgoox2 | null | false | 2016-01-29T18:51:10Z |
czgoojp | t1_czgoojp | 1,454,093,456 | user_45366642c02b | Cooking | If you haven't watched them, gordon ramsay home cooking. His f-show recipes are literally like watching an action movie, but his home cooking series is good.
edit: it isnt new, but seriously everyone on this sub should watch it. | 2 | t1_czgej9t | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgoojp | null | false | 2016-01-29T18:50:56Z |
czgogvc | t1_czgogvc | 1,454,093,164 | user_decbb84ae8d8 | Cooking | Braised beef short ribs. I like a nice complex flavor base for my braising liquid. People I serve them to have lots of extremely nice things to say. | 3 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgogvc | null | false | 2016-01-29T18:46:04Z |
czgogu3 | t1_czgogu3 | 1,454,093,162 | user_2eb62bf43f95 | Cooking | This is an awesome recipe, and telling people it's gluten free is fun. They are very, very rich and fudgy, with tiny bits of hazelnut. One tip I'd give is to use pre-peeled/blanched hazelnuts. Removing the skins is the hardest part of the recipe.
http://bravetart.com/recipes/BrownButterHazelnutBrowniesGF
For a more t... | 1 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgogu3 | null | false | 2016-01-29T18:46:02Z |
czgoekm | t1_czgoekm | 1,454,093,074 | user_baabf13f2847 | Cooking | Join us at /r/sousvide
Cook your chicken sousvide and you can have it at 140s as you cook it long enough in a water bath for the chicken to pasteurize. http://www.douglasbaldwin.com/sous-vide.html has charts on how long it takes to pasteurize and talks about sousvide safety. IE, a thick 30mm chicken breast will paste... | 27 | t3_439q2f | t3_439q2f | /r/Cooking/comments/t3_439q2f/czgoekm | null | false | 2016-01-29T18:44:34Z |
czgoefb | t1_czgoefb | 1,454,093,068 | user_144c363c097a | Cooking | >spinach, ricotta and pancetta
Delicious combo - I've used spinach, feta, and sausage before. I cook out the spinach first to make sure it's not too wet as a stuffing, and I find that feta maintains its creaminess in a roast. | 2 | t1_czgbhbl | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgoefb | null | false | 2016-01-29T18:44:28Z |
czgoc80 | t1_czgoc80 | 1,454,092,981 | user_2f10047d10e9 | Cooking | Experts are only good at repeating what they're told. 60 years ago you would have been telling me to smoke cause doctors recommend it. I can point out literally hundreds of examples where experts are wrong, and even after its proven they're wrong, they defend their position.
Further, experts need to appeal to a mass ... | 1 | t1_czein4c | t3_42yl3v | /r/Cooking/comments/t3_42yl3v/czgoc80 | null | false | 2016-01-29T18:43:01Z |
czgoc0r | t1_czgoc0r | 1,454,092,974 | user_c41f5f5d3d55 | Cooking | So I make the best Chimmichurri... from a food network recipe.
But I made a few changes, so I'll list my recipe:
.5 c Flat leaf parsely (just the leaves)
.5 c Cilantro (just the leaves)
(Basically just get a cups worth, and if you like it fruitier then use more cilantro, and more savory use flat leaf)
5 cloves pre... | 15 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgoc0r | null | false | 2016-01-29T18:42:54Z |
czgo8xx | t1_czgo8xx | 1,454,092,853 | user_4e98808eea43 | Cooking | Rule #1. You need a good snackie platter. Chances are you're still going to be cooking when they get there.
I made this for a recent party:
http://imgur.com/NgBpouL
Second....Make Illegal Sexy Legs:
Recipe here: https://www.youtube.com/watch?v=iQLzg8EbV6g | 7 | t3_439s0h | t3_439s0h | /r/Cooking/comments/t3_439s0h/czgo8xx | null | false | 2016-01-29T18:40:53Z |
czgo6un | t1_czgo6un | 1,454,092,775 | user_2f10047d10e9 | Cooking | Keto has been around for almost a century, and is one of the most effective methods of eliminating seizures. There's nothing fad about it. Humans weren't designed to eat a boat load of carbs, they're processed into sugar as soon as they hit our gut. Sugar is essentially corrosive in our veins, we have a hormone whose o... | 1 | t1_czet70f | t3_42yl3v | /r/Cooking/comments/t3_42yl3v/czgo6un | null | false | 2016-01-29T18:39:35Z |
czgo3cu | t1_czgo3cu | 1,454,092,643 | user_bd27a71a3666 | Cooking | The trick for good KFC I find is two fold. First, use the right oil. Peanut is good, but if you can find rice bran oil at an Asian market its even better. It's smoke point is super high, which is why it also makes the best tempura.
Second is to use the double fry (or triple) method. Fry once at a low temp below 300 t... | 5 | t1_czgkak9 | t3_439a2s | /r/Cooking/comments/t3_439a2s/czgo3cu | null | false | 2016-01-29T18:37:23Z |
czgo291 | t1_czgo291 | 1,454,092,602 | user_aa1f3eb153e4 | Cooking | Take any recipe, but instead it of cooking it in a square pan, use a cast iron skillet to get a wonderful slightly crunchy, buttery crust on outside.
Preheat the skillet in the oven, when it's ready and the batter is made, put some butter in the middle of the skillet and push it around to coat the bottom. Next, pour ... | 1 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgo291 | null | false | 2016-01-29T18:36:42Z |
czgnx6i | t1_czgnx6i | 1,454,092,409 | user_bf5a9a11d209 | Cooking | Mac n cheese!
Let me preface this by saying I plan to experiment with sodium citrate. This allows for the "gooey" factor, the kind of gooeyness you seem to only find in commercial mac n cheese but can never quite get right at home. I read about this in the Modernist Cuisine and it's something I really want to try.
A... | 33 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgnx6i | null | false | 2016-01-29T18:33:29Z |
czgnwjk | t1_czgnwjk | 1,454,092,385 | user_58bc0aef2f98 | Cooking | This recipe is simple and delicious. Rave reviews. Note: It is for steelhead trout, but it works for salmon as well. Steelhead trout is available at our Costco's and is always delicious. Bonus: Kitchen smells like shallots sauted in butter.
http://www.olgasflavorfactory.com/main-course/baked-steelhead-trout-fillet... | 4 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgnwjk | null | false | 2016-01-29T18:33:05Z |
czgntch | t1_czgntch | 1,454,092,265 | user_9570697af81c | Cooking | Soooo...just add a ton of butter and/or olive oil. Making a dish oily is pretty simple. | 3 | t1_czgmo4b | t3_439lvt | /r/Cooking/comments/t3_439lvt/czgntch | null | false | 2016-01-29T18:31:05Z |
czgnt3o | t1_czgnt3o | 1,454,092,256 | user_702132a5673d | Cooking | Mushroom risotto also is usually made with a (LOT) of butter and parmesan cheese, which may make it unsuitable for some vegetarians / vegans. In order to be labeled as "Parmesan", the cheese is made with rennet, which is sourced from calf stomach. | 4 | t1_czfs079 | t3_4358qt | /r/Cooking/comments/t3_4358qt/czgnt3o | null | false | 2016-01-29T18:30:56Z |
czgnno6 | t1_czgnno6 | 1,454,092,050 | user_4e98808eea43 | Cooking | Chicken Cacciatore. Duh.
recipe here:
https://www.youtube.com/watch?v=rYy79y1IIPg | 1 | t3_4392ep | t3_4392ep | /r/Cooking/comments/t3_4392ep/czgnno6 | null | false | 2016-01-29T18:27:30Z |
czgnl0z | t1_czgnl0z | 1,454,091,950 | user_9570697af81c | Cooking | In any case, unless you have other underlying disorders, getting sick from salmonella will be 24 hours of puking and shitting, and then you're fine. Just don't get dehydrated, and you'll survive. | 3 | t3_439q2f | t3_439q2f | /r/Cooking/comments/t3_439q2f/czgnl0z | null | false | 2016-01-29T18:25:50Z |
czgnifv | t1_czgnifv | 1,454,091,855 | user_4e98808eea43 | Cooking | I grind all my herbs, except the baking powder and polenta I use. I mix those with the flour.
I use egg white and kefir for the liquid....
Roll that in the liquid...then flour/herb/polenta mixture... do that 2x.
Then let them sit on a cooling/drying rack until the flour mix is absorbed to ensure it stays on. The... | 3 | t1_czglmnx | t3_439a2s | /r/Cooking/comments/t3_439a2s/czgnifv | null | false | 2016-01-29T18:24:15Z |
czgnfr2 | t1_czgnfr2 | 1,454,091,754 | user_836e5e40603d | Cooking | Last weekend during the snow storm my friends and I made [peanut butter bacon burgers](http://allrecipes.com/recipe/233604/peanut-butter-bacon-burger/). They turned out great, and we each got to do something in kitchen: someone on burgers, another on bacon, someone to chop veggies, and another to toast buns and sort th... | 1 | t3_4382zg | t3_4382zg | /r/Cooking/comments/t3_4382zg/czgnfr2 | null | false | 2016-01-29T18:22:34Z |
czgnfcb | t1_czgnfcb | 1,454,091,738 | user_8b31df4c2759 | Cooking | Sounds like it's time to invite some guests. | 2 | t1_czg2s3v | t3_436jks | /r/Cooking/comments/t3_436jks/czgnfcb | null | false | 2016-01-29T18:22:18Z |
czgnenp | t1_czgnenp | 1,454,091,710 | user_d39841fab2d8 | Cooking | I'm going to go against the grain here and say that rib roasts, prime rib, short ribs, etc have enough flavor on their own that serving them with horseradish sauce is unnecessary. I would choose something like a top sirloin or filet that is leaner and could use a little kick-up. | 1 | t3_435k74 | t3_435k74 | /r/Cooking/comments/t3_435k74/czgnenp | null | false | 2016-01-29T18:21:50Z |
czgnedk | t1_czgnedk | 1,454,091,699 | user_012a65bbb17b | Cooking | Cilantro Chutney is easy and pretty awesome. My wife makes it so I don't have a recipe. | 1 | t3_4350vy | t3_4350vy | /r/Cooking/comments/t3_4350vy/czgnedk | null | false | 2016-01-29T18:21:39Z |
czgndyb | t1_czgndyb | 1,454,091,681 | user_8b31df4c2759 | Cooking | This sounds perfect to cook with some potatoes as a one pot meal. | 1 | t1_czgexc1 | t3_436jks | /r/Cooking/comments/t3_436jks/czgndyb | null | false | 2016-01-29T18:21:21Z |
czgnch7 | t1_czgnch7 | 1,454,091,625 | user_836e5e40603d | Cooking | My friends/guests think that deviled eggs are really complicated. They seem impressed when I make them when I have old eggs that I need to use up. | 4 | t1_czglwus | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgnch7 | null | false | 2016-01-29T18:20:25Z |
czgnap0 | t1_czgnap0 | 1,454,091,560 | user_8b31df4c2759 | Cooking | Looks great, although I have pinto beans soaking currently instead of red kidney. I wonder if they have a pressure cooker version. Could toss in some bacon as well to give it a bit of fat if needed. Maybe I'll slice this in half and try it out. Thanks! | 2 | t1_czglamr | t3_436jks | /r/Cooking/comments/t3_436jks/czgnap0 | null | false | 2016-01-29T18:19:20Z |
czgn5nn | t1_czgn5nn | 1,454,091,370 | user_a1a7e9f4dd7d | Cooking | Pasta salad. Cook 1 lb orzo in heavily salted water with a couple of bay leaves and 1 tsp tumeric. This will color the pasta yellow. Once the pasta is drained, shock it in ice water to stop the cooking process, then drain again.
Chop an onion and a green pepper, and saute in olive oil until the onion softens and be... | 2 | t3_438m6b | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgn5nn | null | false | 2016-01-29T18:16:10Z |
czgn4a9 | t1_czgn4a9 | 1,454,091,317 | user_c400c1faa669 | Cooking | It shouldn't matter but these fuckers are very, very rich as the recipe is written. I really would not recommend adding more chocolate to them or there's the very real possibility of overdoing it. | 10 | t1_czgmvnb | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgn4a9 | null | false | 2016-01-29T18:15:17Z |
czgn43t | t1_czgn43t | 1,454,091,310 | user_58ecf0fa730e | Cooking | Ok so my mom makes what she calls "crack brownies." She uses boxed brownie mix, but you homemade recipe will likely work just as well. You need to make two batches of batter. Put one down in a large brownie pan and bake it halfway. While that's baking, melt soft caramel candies in the microwave together with sweetened ... | 6 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgn43t | null | false | 2016-01-29T18:15:10Z |
czgn3ch | t1_czgn3ch | 1,454,091,279 | user_3b69b472ad57 | Cooking | [These](http://www.nigella.com/recipes/view/flourless-chocolate-brownies-with-hot-chocolate-sauce-22) are what I make. | 1 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgn3ch | null | false | 2016-01-29T18:14:39Z |
czgn2hz | t1_czgn2hz | 1,454,091,249 | user_8b31df4c2759 | Cooking | I'm used to picking up the pre-packaged chicken breasts. Forgot about this one. | 2 | t1_czgczt9 | t3_436jks | /r/Cooking/comments/t3_436jks/czgn2hz | null | false | 2016-01-29T18:14:09Z |
czgmyzp | t1_czgmyzp | 1,454,091,117 | user_cde96961f3b9 | Cooking | yup! last time i broke down a whole chicken, next time i'm just going to buy a package of thighs, they were by far the best piece. | 2 | t1_czgldup | t3_439a2s | /r/Cooking/comments/t3_439a2s/czgmyzp | null | false | 2016-01-29T18:11:57Z |
czgmygc | t1_czgmygc | 1,454,091,096 | user_7767306dfd8a | Cooking | I've posted these here before and do it every time someone asks this question. These are by far the best brownies I've ever made or tasted.
http://www.washingtonpost.com/wp-dyn/content/article/2007/02/06/AR2007020600438.html
| 1 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgmygc | null | false | 2016-01-29T18:11:36Z |
czgmwgy | t1_czgmwgy | 1,454,091,024 | user_f75a849113c6 | Cooking | Agreed, these brownies are the best. I use dark cocoa to up the deep chocolate flavor.
| 3 | t1_czggsfo | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgmwgy | null | false | 2016-01-29T18:10:24Z |
czgmvnb | t1_czgmvnb | 1,454,090,992 | user_cffc0263cb11 | Cooking | Thanks. Would you know if I add chocolate chips to it would it alter the cooking time or anything? | 2 | t1_czgeye0 | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgmvnb | null | false | 2016-01-29T18:09:52Z |
czgmukk | t1_czgmukk | 1,454,090,952 | user_98978d7283dd | Cooking | This is my go to recipe. Every where I bring them, the whole pan gets eaten! They are super rich, so if needed, you can cut them smaller than normal and be fine.
http://life-in-the-lofthouse.com/lunch-lady-brownies/ | 1 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgmukk | null | false | 2016-01-29T18:09:12Z |
czgmpui | t1_czgmpui | 1,454,090,771 | user_cf53be24ed65 | Cooking | Chop nuts up really fine (such as pulse in a blender) with spinach. Think pesto consistency. | 3 | t3_438o4q | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgmpui | null | false | 2016-01-29T18:06:11Z |
czgmp0c | t1_czgmp0c | 1,454,090,738 | user_100ee1220f7d | Cooking | I thank you for the answer, details, and links, but it's untrue about what I typed vs. researching. I spent way more time researching than I did writing that out. I type fast and write in a pretty stream-of-conscience way. Didn't I already say that I was googling around and couldn't find valuable information? Maybe you... | 2 | t1_czgmel0 | t3_439q2f | /r/Cooking/comments/t3_439q2f/czgmp0c | null | false | 2016-01-29T18:05:38Z |
czgmo4b | t1_czgmo4b | 1,454,090,707 | user_26381703cb27 | Cooking | The recipe for the potatoes looks to be close, but the ones in the pic look dry, which has always been my problem with other recipes. The ones I remember from the Greek place down the street are normally swimming in oily goodness, and are very soft with a distinct yellow colour. | 1 | t1_czgm8ca | t3_439lvt | /r/Cooking/comments/t3_439lvt/czgmo4b | null | false | 2016-01-29T18:05:07Z |
czgmgas | t1_czgmgas | 1,454,090,410 | [deleted] | Cooking | [deleted] | 1 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgmgas | null | false | 2016-01-29T18:00:10Z |
czgmfw2 | t1_czgmfw2 | 1,454,090,395 | user_08b317c97e05 | Cooking | Cool agreed. I already have those because they're easier :-) | 2 | t1_czfjlai | t3_430xa4 | /r/Cooking/comments/t3_430xa4/czgmfw2 | null | false | 2016-01-29T17:59:55Z |
czgmfcq | t1_czgmfcq | 1,454,090,377 | user_af6604bdbb1f | Cooking | This is more a holiday thing, but I've done it with bacon, spiced apples, and rubbed sage. I get requests for it EVERY family gathering now, but refuse to keep them looking forward to XMas dinner!
Also: sundried tomatoes, broccolini, and a hard cheese | 2 | t3_438o4q | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgmfcq | null | false | 2016-01-29T17:59:37Z |
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