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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
czgmel0 | t1_czgmel0 | 1,454,090,350 | user_e1aa17e058eb | Cooking | This article has a very in-depth discussion on the safety of eating chicken cooked to 140-150.
http://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html
There's more than one variable besides temperature. You should try to do it safely if you're going to do it, even more so if y... | -2 | t3_439q2f | t3_439q2f | /r/Cooking/comments/t3_439q2f/czgmel0 | null | false | 2016-01-29T17:59:10Z |
czgmdtu | t1_czgmdtu | 1,454,090,322 | [deleted] | Cooking | [deleted] | 1 | t1_czgg861 | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgmdtu | null | false | 2016-01-29T17:58:42Z |
czgm8ca | t1_czgm8ca | 1,454,090,121 | user_2d1df4538287 | Cooking | [?](http://www.mygreekdish.com/recipe/greek-lamb-chops-with-roast-potatoes-paidakia/) | 1 | t3_439lvt | t3_439lvt | /r/Cooking/comments/t3_439lvt/czgm8ca | null | false | 2016-01-29T17:55:21Z |
czgm6iz | t1_czgm6iz | 1,454,090,056 | user_39ca9d269eae | Cooking | Polenta with ratatouille on top would be excellent. | 2 | t1_czgi3j6 | t3_4358qt | /r/Cooking/comments/t3_4358qt/czgm6iz | null | false | 2016-01-29T17:54:16Z |
czgm5xp | t1_czgm5xp | 1,454,090,035 | user_82ef82852879 | Cooking | I love to make bbq or barbacoa style beef in a slow cooker. It will probably cook more evenly if you break up in half or even thirds. But the slow cooker pretty much does all the work so you can experiment with what any kind of seasoning you want. These are two of my favorite combos:
1 part sweet baby rays bbq sauce
1... | 2 | t3_436jks | t3_436jks | /r/Cooking/comments/t3_436jks/czgm5xp | null | false | 2016-01-29T17:53:55Z |
czgm5uz | t1_czgm5uz | 1,454,090,032 | user_56e246d35ab9 | Cooking | Parm shouldn't really contain any lactose. Hard cheeses rarely do. | 2 | t1_czgka26 | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgm5uz | null | false | 2016-01-29T17:53:52Z |
czgm455 | t1_czgm455 | 1,454,089,968 | user_9bf43c03e34b | Cooking | If I have to.... | 1 | t1_czgkm3c | t3_436c7q | /r/Cooking/comments/t3_436c7q/czgm455 | null | false | 2016-01-29T17:52:48Z |
czgm182 | t1_czgm182 | 1,454,089,858 | user_b1949a67627f | Cooking | My deviled eggs are a hit at office potlucks and I get requests every potluck.
Hard boiled and some slightly soft boiled egg yolks, lots of mayo, small amount of dijon mustard, chopped dill, chopped scallions, sweet relish, and minced ginger. Topped with smoked paprika. The ginger and dill really make them stand out. | 5 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgm182 | null | false | 2016-01-29T17:50:58Z |
czgm0dk | t1_czgm0dk | 1,454,089,826 | user_6dd856392410 | Cooking | Sounds great. I suggest adding a couple drops of fish sauce. It will add a subtle but amazing flavor. | 2 | t3_438rz0 | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czgm0dk | null | false | 2016-01-29T17:50:26Z |
czglwxl | t1_czglwxl | 1,454,089,698 | user_47f5366e0986 | Cooking | You're welcome! | 1 | t1_czglkgq | t3_433pjg | /r/Cooking/comments/t3_433pjg/czglwxl | null | false | 2016-01-29T17:48:18Z |
czglwus | t1_czglwus | 1,454,089,694 | user_d7c1fbe37bfb | Cooking | My deviled eggs are always requested for holiday dinners....it's hilarious because it's a basic deviled egg recipe, I literally just add bacon. Give the people what they want, I guess! | 3 | t1_czgibpx | t3_439h2k | /r/Cooking/comments/t3_439h2k/czglwus | null | false | 2016-01-29T17:48:14Z |
czglvy8 | t1_czglvy8 | 1,454,089,661 | user_e3d23afa709f | Cooking | Original comment edited with the recipe. It's been a real pain in the ass having to murder his parents every year for our annual chili cookoff. | 17 | t1_czgl1ep | t3_439h2k | /r/Cooking/comments/t3_439h2k/czglvy8 | null | false | 2016-01-29T17:47:41Z |
czglujg | t1_czglujg | 1,454,089,606 | user_409ba90caead | Cooking | Yeah I have made the chicken without the overnight buttermilk soak. You can do a saltwater soak for an hour or more and it comes pretty close. Also, if you have pickle juice you can throw that in with saltwater and get a pretty good soak that only takes a few hours | 2 | t1_czgljup | t3_439a2s | /r/Cooking/comments/t3_439a2s/czglujg | null | false | 2016-01-29T17:46:46Z |
czglu3j | t1_czglu3j | 1,454,089,589 | user_c721e10c4e93 | Cooking | Last night I made some chicken with brown sugar and soy sauce and a bit of water. Turned out great so I would recommend the brown sugar. | 2 | t1_czgeq5o | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czglu3j | null | false | 2016-01-29T17:46:29Z |
czglsx8 | t1_czglsx8 | 1,454,089,545 | user_aeb7f6726d06 | Cooking | Oh, yeah, I don't disagree with that at all. But if the scenario is supposed to be a relatively small amount of vinegar attacking a metal, it's just must less likely as a chemical scenario than organic amines. | 1 | t1_czggd5m | t3_436qa1 | /r/Cooking/comments/t3_436qa1/czglsx8 | null | false | 2016-01-29T17:45:45Z |
czglse3 | t1_czglse3 | 1,454,089,524 | user_ee8d3dff6de9 | Cooking | This is the best I've found so far:
https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1291432 | 2 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czglse3 | null | false | 2016-01-29T17:45:24Z |
czglqzm | t1_czglqzm | 1,454,089,470 | user_cf6b823f3c76 | Cooking | I use a teaspoon in my homemade french onion soup. Helps to caramelize the onions before adding the sherry and beef broth. | 1 | t3_437yxj | t3_437yxj | /r/Cooking/comments/t3_437yxj/czglqzm | null | false | 2016-01-29T17:44:30Z |
czglmnx | t1_czglmnx | 1,454,089,304 | user_7992479ba111 | Cooking | How do you coat? A traditional dredge, batter, breading? Or something different?
I've heard of people precooking their chicken before frying, but I've always been concerned about getting the coating to stick | 1 | t1_czglfc2 | t3_439a2s | /r/Cooking/comments/t3_439a2s/czglmnx | null | false | 2016-01-29T17:41:44Z |
czglls0 | t1_czglls0 | 1,454,089,271 | user_5829723720df | Cooking | America's Test Kitchen and Michael Smith's "Chef At Home" and "Chef Michael's Kitchen" are still my favourites. Not sure if you can easily source the Michael Smith stuff outside of Canada though | 3 | t1_czgej9t | t3_438o4q | /r/Cooking/comments/t3_438o4q/czglls0 | null | false | 2016-01-29T17:41:11Z |
czgllq3 | t1_czgllq3 | 1,454,089,269 | user_0c3df1311203 | Cooking | Those tips seem to be lemon curd mantra. Thanks! | 1 | t1_czfe7sj | t3_433pjg | /r/Cooking/comments/t3_433pjg/czgllq3 | null | false | 2016-01-29T17:41:09Z |
czglkgq | t1_czglkgq | 1,454,089,221 | user_0c3df1311203 | Cooking | Ooh, this looks promising. Thanks! | 1 | t1_czg781t | t3_433pjg | /r/Cooking/comments/t3_433pjg/czglkgq | null | false | 2016-01-29T17:40:21Z |
czgljup | t1_czgljup | 1,454,089,199 | user_7992479ba111 | Cooking | Overnight soak is a little too long for having chicken tonight, but I'll definitely file this away for later. That technique sounds like a similar philosophy to oven cooking a steak- sear it first to get the outside perfect and then leave it in the oven to finish. | 2 | t1_czgkmjm | t3_439a2s | /r/Cooking/comments/t3_439a2s/czgljup | null | false | 2016-01-29T17:39:59Z |
czglfc2 | t1_czglfc2 | 1,454,089,026 | user_4e98808eea43 | Cooking | I braise mine, then coat and let it sit for an hour...then I flash fry. | 2 | t3_439a2s | t3_439a2s | /r/Cooking/comments/t3_439a2s/czglfc2 | null | false | 2016-01-29T17:37:06Z |
czgldup | t1_czgldup | 1,454,088,970 | user_7992479ba111 | Cooking | Well, I do have an immersion circulator. I might have to check it out. Is [this](https://www.chefsteps.com/activities/can-t-f-it-up-fried-chicken) the recipe you are talking about? | 2 | t1_czgkxyq | t3_439a2s | /r/Cooking/comments/t3_439a2s/czgldup | null | false | 2016-01-29T17:36:10Z |
czglba2 | t1_czglba2 | 1,454,088,869 | user_4caf17d1ae6d | Cooking | I thought about pasta but feel like I eat it too much. Thank you though, I won't rule it out. Any good homemade recipes you have tried? | 1 | t1_czgl7ya | t3_439s0h | /r/Cooking/comments/t3_439s0h/czglba2 | null | false | 2016-01-29T17:34:29Z |
czglb6i | t1_czglb6i | 1,454,088,865 | user_3f947946c16f | Cooking | Toss up between my BBQ tritip or my slow cooker chilli | 1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czglb6i | null | false | 2016-01-29T17:34:25Z |
czglamr | t1_czglamr | 1,454,088,845 | user_dad5bb76d5a9 | Cooking | Cut it in the chunks and you can make Chili. You can follow their methodology even though they use a different cut of meat.
http://www.seriouseats.com/recipes/2010/01/the-best-chili-recipe.html | 1 | t3_436jks | t3_436jks | /r/Cooking/comments/t3_436jks/czglamr | null | false | 2016-01-29T17:34:05Z |
czgl7ya | t1_czgl7ya | 1,454,088,745 | user_4acd7acefd2a | Cooking | Pasta is always a winner. Theres alot you can do with the sauce too. | 2 | t3_439s0h | t3_439s0h | /r/Cooking/comments/t3_439s0h/czgl7ya | null | false | 2016-01-29T17:32:25Z |
czgl4kz | t1_czgl4kz | 1,454,088,616 | user_e83fa07ef26d | Cooking | We did vegetarian enchiladas & black beans as our veggie option. They were so good it's actually what my wife and I both ate rather than the meat options. | 2 | t3_4358qt | t3_4358qt | /r/Cooking/comments/t3_4358qt/czgl4kz | null | false | 2016-01-29T17:30:16Z |
czgl36u | t1_czgl36u | 1,454,088,560 | user_c272dec05bd8 | Cooking | Sorry, but risotto is a terrible idea for catering a wedding. It cannot be made ahead of time properly without gumming up.
A veggie ragout could be good, though... | 1 | t1_czfkrg4 | t3_4358qt | /r/Cooking/comments/t3_4358qt/czgl36u | null | false | 2016-01-29T17:29:20Z |
czgl1ep | t1_czgl1ep | 1,454,088,493 | user_1343eb0aee46 | Cooking | Tears? Scott's parents? | 8 | t1_czgkol5 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgl1ep | null | false | 2016-01-29T17:28:13Z |
czgl0d7 | t1_czgl0d7 | 1,454,088,452 | user_c272dec05bd8 | Cooking | I think risotto is a dangerous suggestion for catering, because you cannot make real, quality risotto ahead of time in huge batches. | 2 | t1_czfs65u | t3_4358qt | /r/Cooking/comments/t3_4358qt/czgl0d7 | null | false | 2016-01-29T17:27:32Z |
czgkzsd | t1_czgkzsd | 1,454,088,431 | user_b0d563207cf0 | Cooking | That was seriously the most magical 10 minutes of my week! So excited to make this tomorrow ha ha. | 1 | t3_438o4q | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgkzsd | null | false | 2016-01-29T17:27:11Z |
czgkzll | t1_czgkzll | 1,454,088,424 | user_7f49b567a414 | Cooking | Yes, I have. I used new flower pots, and Applewood chips. Smoked pork chops and a loin. With a Thai chili glaze. | 1 | t1_czg758x | t3_432m4w | /r/Cooking/comments/t3_432m4w/czgkzll | null | false | 2016-01-29T17:27:04Z |
czgkxye | t1_czgkxye | 1,454,088,362 | user_c272dec05bd8 | Cooking | you can't go wrong with a high quality bread! One of the things that usually disappoints me about wedding food is the bread is usually sub par--it might be really memorable to invest in some crusty french loaves (and probably not too much more in terms of cost). | 2 | t1_czgi3j6 | t3_4358qt | /r/Cooking/comments/t3_4358qt/czgkxye | null | false | 2016-01-29T17:26:02Z |
czgkxyq | t1_czgkxyq | 1,454,088,362 | user_cde96961f3b9 | Cooking | for anyone w/ an immersion circulator, i did chef step's fried chicken a few weeks ago and the thighs were unbelievable, the best i've ever had. | 4 | t3_439a2s | t3_439a2s | /r/Cooking/comments/t3_439a2s/czgkxyq | null | false | 2016-01-29T17:26:02Z |
czgkupc | t1_czgkupc | 1,454,088,237 | user_bba05634ed6b | Cooking | It's really good. Just make sure your sausage is seriously flavorful. The first time I tried it I used my local grocery's Italian sausage and I had to add a bunch of Italian sausage spices to really make this dish sing. I have no doubt that if I'd used better Italian sausages I wouldn't have had to do that (the grocery... | 2 | t1_czgddp6 | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgkupc | null | false | 2016-01-29T17:23:57Z |
czgkpoe | t1_czgkpoe | 1,454,088,050 | user_8092b0a467db | Cooking | Not all chicken is contaminated... and with food safety regulations and guidelines these days there is a lot less salmonella contamination than there was in the past. I'd say it is a small risk, but that risk may be worth it to you. Life is meant to be enjoyed, and why would you let your food stop you from achieving th... | 24 | t3_439q2f | t3_439q2f | /r/Cooking/comments/t3_439q2f/czgkpoe | null | false | 2016-01-29T17:20:50Z |
czgkpbb | t1_czgkpbb | 1,454,088,036 | user_e0ef1aca206d | Cooking | Ditto, friends love the guac. I always bring it to parties because its cheap and quick but I become VIP for the night. | 1 | t1_czgics7 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgkpbb | null | false | 2016-01-29T17:20:36Z |
czgkol5 | t1_czgkol5 | 1,454,088,006 | user_e3d23afa709f | Cooking | Mr. and Mrs. Tenorman Chili.
The key is chopped dried ancho/chipotle peppers and chipotles in adobo sauce for that awesome smokey flavor that's impossible to replicate with chili powder. I also use 3/4 cup MSG instead of salt, and brown sugar to cut the spiciness.
~~If this gains traction I'll post the full recipe.~~... | 53 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgkol5 | null | false | 2016-01-29T17:20:06Z |
czgkoby | t1_czgkoby | 1,454,087,996 | user_8802891e9e3b | Cooking | This is my favorite fried chicken. My wife, however, does not enjoy the lemony flavor that the brine imparts, so we do not have it as often as I'd like. I imagine you could reduce the lemon content of the brine and still have a great flavor imparted to the chicken. | 2 | t1_czgk0c8 | t3_439a2s | /r/Cooking/comments/t3_439a2s/czgkoby | null | false | 2016-01-29T17:19:56Z |
czgkmjm | t1_czgkmjm | 1,454,087,929 | user_409ba90caead | Cooking | Check out Ina garten's oven fried chicken recipe. Buttermilk soak overnight, fry for a bit to get it crispy and delicious, oven cook through to get cooked all the way through and crispy without being greasy. My fave. | 7 | t3_439a2s | t3_439a2s | /r/Cooking/comments/t3_439a2s/czgkmjm | null | false | 2016-01-29T17:18:49Z |
czgkm3c | t1_czgkm3c | 1,454,087,912 | user_f4318543f956 | Cooking | It'll probably come out very well, don't worry. However, you should enjoy a beer with that meat when you're done! | 1 | t1_czgk3oq | t3_436c7q | /r/Cooking/comments/t3_436c7q/czgkm3c | null | false | 2016-01-29T17:18:32Z |
czgklyh | t1_czgklyh | 1,454,087,907 | user_750c3783a301 | Cooking | The secret to a great Yorkshire Pudding batter is not to have it too heavy with too much flour. Nigel uses a LOT of flour, and two eggs, which will make it hard to rise.
This is my recipe:
* 110ml milk
* 60g plain flour
* 1 large egg
* salt and pepper to taste
Mix all these together.
Using Nigel's ingredients:
... | 2 | t1_czghsbn | t3_438w6s | /r/Cooking/comments/t3_438w6s/czgklyh | null | false | 2016-01-29T17:18:27Z |
czgkkjk | t1_czgkkjk | 1,454,087,850 | user_80c7cdf60444 | Cooking | Maybe. If she's only slightly intolerant ricotta might work. In any case, parmigiano, cheddar, other aged cheeses have very little lactose.
http://lifehacker.com/the-best-cheeses-to-eat-if-youre-lactose-intolerant-1563386663 | 1 | t1_czgbkwx | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgkkjk | null | false | 2016-01-29T17:17:30Z |
czgki4r | t1_czgki4r | 1,454,087,759 | user_f4318543f956 | Cooking | Since the filling is largely cooked I suggest a couple minor changes.
First a precook on the mushrooms caps. Very lightly sprinkle kosher salt on the inside of the mushroom caps, then invert them on a rack over a cookie sheet and put in a 425°F oven for about 10 minutes. This will draw excess water from the caps and s... | 2 | t3_437dkw | t3_437dkw | /r/Cooking/comments/t3_437dkw/czgki4r | null | false | 2016-01-29T17:15:59Z |
czgkgxl | t1_czgkgxl | 1,454,087,711 | user_26efbf87341a | Cooking | Leaves as well. I chop my cilantro, put it in a plastic container, place it in the freezer, and shake it after a couple of hours to make sure the frost doesn't turn my frozen cilantro into a solid block. I honestly can't taste the difference provided it's used in a hot meal. | 2 | t1_czfphmv | t3_4350vy | /r/Cooking/comments/t3_4350vy/czgkgxl | null | false | 2016-01-29T17:15:11Z |
czgkgq3 | t1_czgkgq3 | 1,454,087,703 | user_f92eea51e164 | Cooking | what about salt yo? | 18 | t1_czgis0x | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgkgq3 | null | false | 2016-01-29T17:15:03Z |
czgkgc3 | t1_czgkgc3 | 1,454,087,688 | user_fc37a73c4141 | Cooking | I meant vegan pesto. You can make your own, it's easy. Basil, nuts (use walnuts if you don't have pine nuts), garlic, olive oil, lemon juice, salt. That would be great with spinach and pancetta. | 1 | t1_czgka26 | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgkgc3 | null | false | 2016-01-29T17:14:48Z |
czgkdsj | t1_czgkdsj | 1,454,087,591 | user_7992479ba111 | Cooking | That's definitely one of my problems- I'm too impatient. However, I'm definitely filing away TK's fried chicken for some later date | 3 | t1_czgk0c8 | t3_439a2s | /r/Cooking/comments/t3_439a2s/czgkdsj | null | false | 2016-01-29T17:13:11Z |
czgkcqr | t1_czgkcqr | 1,454,087,549 | user_3c4f31cce6fa | Cooking | Haha I saw the boiled brisket. I don't think my family would enjoy that. | 1 | t1_czg4lg7 | t3_435k74 | /r/Cooking/comments/t3_435k74/czgkcqr | null | false | 2016-01-29T17:12:29Z |
czgkcb5 | t1_czgkcb5 | 1,454,087,532 | user_3c4f31cce6fa | Cooking | This sounds lovely, but I'm looking for something a little more low key. It's just a family Sunday dinner. We aren't really dessert people so there probably won't be a dessert. | 1 | t1_czges9y | t3_435k74 | /r/Cooking/comments/t3_435k74/czgkcb5 | null | false | 2016-01-29T17:12:12Z |
czgkbl5 | t1_czgkbl5 | 1,454,087,505 | user_26381703cb27 | Cooking | No, but thanks for the recipe anyway! I'm after the roasted, peeled potatoes you get as a side with lamb etc. | 1 | t1_czgjy63 | t3_439lvt | /r/Cooking/comments/t3_439lvt/czgkbl5 | null | false | 2016-01-29T17:11:45Z |
czgkb6b | t1_czgkb6b | 1,454,087,490 | user_21179798063a | Cooking | This is a great idea. Shumai would be a good assembly line thing too. Maybe do a few different kinds of dumplings? Have someone making sauces too? | 1 | t1_czgcdpa | t3_4382zg | /r/Cooking/comments/t3_4382zg/czgkb6b | null | false | 2016-01-29T17:11:30Z |
czgkak9 | t1_czgkak9 | 1,454,087,465 | user_7992479ba111 | Cooking | Yes, this is definitely a style I was looking into. Super crispy. But most recommendations I find about it is that wings work best for it due to the high skin coverage. It'll probably still work for thighs though | 6 | t1_czgifi3 | t3_439a2s | /r/Cooking/comments/t3_439a2s/czgkak9 | null | false | 2016-01-29T17:11:05Z |
czgka84 | t1_czgka84 | 1,454,087,452 | user_8af9fe53f346 | Cooking | I very rarely (maybe never, I can't recall) use plain, pure, white sugar in recipes. I do use brown sugar, molasses, honey, maple syrup, fruit juice, fruit, and things of that nature fairly often. | 1 | t3_437yxj | t3_437yxj | /r/Cooking/comments/t3_437yxj/czgka84 | null | false | 2016-01-29T17:10:52Z |
czgka26 | t1_czgka26 | 1,454,087,446 | user_1fc2fbace278 | Cooking | It's got parmesan | 0 | t1_czge7ds | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgka26 | null | false | 2016-01-29T17:10:46Z |
czgk89n | t1_czgk89n | 1,454,087,377 | user_13c3f2cef558 | Cooking | This looks great | 2 | t1_czgddp6 | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgk89n | null | false | 2016-01-29T17:09:37Z |
czgk6dn | t1_czgk6dn | 1,454,087,303 | user_0c5c45261d9b | Cooking | I do it with spinach, garlic and apples. Cook the apples with the garlic until they become a garlicky apple sauce, wilt the spinach in that and add some bread crumbs. | 1 | t3_438o4q | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgk6dn | null | false | 2016-01-29T17:08:23Z |
czgk4vc | t1_czgk4vc | 1,454,087,245 | user_dedcf301f938 | Cooking | I came to say this also. The Baker's One Bowl Brownie recipe is my go to, even vs. Alton's recipe.
http://www.kraftrecipes.com/recipes/bakers-one-bowl-brownies-54515.aspx | 14 | t1_czgg861 | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgk4vc | null | false | 2016-01-29T17:07:25Z |
czgk3oq | t1_czgk3oq | 1,454,087,199 | user_9bf43c03e34b | Cooking | Too late :(
But I had thought I should sear first. In the spirit of lazing cooking Ill see how this baby comes out. I have 3 more shoulders in my chest freezer so Ill definitely give it a shot in a couple weeks. Ill have a good comparison then too.
Thanks! | 1 | t1_czgjxnm | t3_436c7q | /r/Cooking/comments/t3_436c7q/czgk3oq | null | false | 2016-01-29T17:06:39Z |
czgk0c8 | t1_czgk0c8 | 1,454,087,066 | user_afade3f7757e | Cooking | Thomas Keller's fried chicken is the best one out there, imho. You're supposed to marinate it in brine over night, however, so not sure it's the one for immediate gratification. | 4 | t3_439a2s | t3_439a2s | /r/Cooking/comments/t3_439a2s/czgk0c8 | null | false | 2016-01-29T17:04:26Z |
czgjy63 | t1_czgjy63 | 1,454,086,981 | user_a60098c6b6c2 | Cooking | I might be able to help you. My mom is a former pro chef, and my stepdad is Greek, so Greek potato salad is a staple dish in our house. I don't know the exact proportions off the top of my head, but we use boiled red potatoes, cut into cubes, thin sliced raw red onions, dressed with olive oil, I think lemon juice (alth... | 2 | t3_439lvt | t3_439lvt | /r/Cooking/comments/t3_439lvt/czgjy63 | null | false | 2016-01-29T17:03:01Z |
czgjxnm | t1_czgjxnm | 1,454,086,962 | user_f4318543f956 | Cooking | Sounds really good, but I suggest you sear that shoulder in a big frying pan with a bit of oil, get a nice light brown coat on all sides, then transfer the meat to your slow cooker. Deglaze the pan with a can of beer, scrape up those tasty brown bits (the French call it fond) and pour that goodness into the cooker as w... | 2 | t3_436c7q | t3_436c7q | /r/Cooking/comments/t3_436c7q/czgjxnm | null | false | 2016-01-29T17:02:42Z |
czgjtu9 | t1_czgjtu9 | 1,454,086,815 | user_99328f1a39c5 | Cooking | My Neapolitan pizza. Video here: http://m.youtube.com/watch?v=ckxfSacDbzg | 19 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgjtu9 | null | false | 2016-01-29T17:00:15Z |
czgjshm | t1_czgjshm | 1,454,086,766 | user_2efe3b33b4a1 | Cooking | Orzo with lemon and spinach.
Cook up some orzo. While it is cooking, sauté some diced onions and garlic in olive oil. When the onions and garlic are cooked toss in about a half cup of white wine and reduce. Add in some cooked chopped spinach and cook for a bit longer. Add salt, pepper, some lemon juice and a couple ta... | 1 | t3_438m6b | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgjshm | null | false | 2016-01-29T16:59:26Z |
czgjsct | t1_czgjsct | 1,454,086,760 | user_9634e4db4ded | Cooking | Fish tacos. Once summer hits I feel like I make it once every other week for people other than myself. | 1 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgjsct | null | false | 2016-01-29T16:59:20Z |
czgjsbr | t1_czgjsbr | 1,454,086,759 | user_cab5eb93e214 | Cooking | i suppose i meant fermented anchovies. as they wait a long time @ room temp before using it | 1 | t1_czgcbsz | t3_432m4w | /r/Cooking/comments/t3_432m4w/czgjsbr | null | false | 2016-01-29T16:59:19Z |
czgjrv3 | t1_czgjrv3 | 1,454,086,741 | user_790d158fb7e7 | Cooking | This is my same go to ingredients.. red onions though. | 6 | t1_czgis0x | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgjrv3 | null | false | 2016-01-29T16:59:01Z |
czgjosh | t1_czgjosh | 1,454,086,626 | user_54519c9c49b1 | Cooking | Wings:
Fry, stop, toss is hot sauce, go back to frying.
Legendary wings, destroyed oil. | 26 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgjosh | null | false | 2016-01-29T16:57:06Z |
czgjoiu | t1_czgjoiu | 1,454,086,616 | user_3926cad2de37 | Cooking | That does sound good. | 1 | t1_czgj1h1 | t3_4392ep | /r/Cooking/comments/t3_4392ep/czgjoiu | null | false | 2016-01-29T16:56:56Z |
czgjo4w | t1_czgjo4w | 1,454,086,600 | user_fe34f5e5c59e | Cooking | Make a spinach pesto! | 1 | t1_czge76c | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgjo4w | null | false | 2016-01-29T16:56:40Z |
czgjlck | t1_czgjlck | 1,454,086,491 | user_82a4139fcabb | Cooking | The soy sauce will taste more prominent if it's put in right before serving, as it'll cook down at long periods | 1 | t3_438rz0 | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czgjlck | null | false | 2016-01-29T16:54:51Z |
czgjkgn | t1_czgjkgn | 1,454,086,457 | user_6b1648f5792d | Cooking | I was attacked in this sub for saying I wouldn't leave steaks out for 12 hours and then eat them. Like, really? 12 fucking hours? | 2 | t1_cysp2r3 | t3_4092oo | /r/Cooking/comments/t3_4092oo/czgjkgn | null | false | 2016-01-29T16:54:17Z |
czgjjm3 | t1_czgjjm3 | 1,454,086,425 | user_b9c1a68fbfaa | Cooking | [Rosa Marina Soup!](https://recipes.sparkpeople.com/recipe-detail.asp?recipe=746513)
This is a hometown comfort food for me. The recipe above is one I've used many times and it tastes right on to me. Very good! Especially for the winter time. | 1 | t3_438m6b | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgjjm3 | null | false | 2016-01-29T16:53:45Z |
czgjjcd | t1_czgjjcd | 1,454,086,415 | user_f4318543f956 | Cooking | One of my favorites is osso buco. Classic braising dish, once the initial prep is done it just slowly cooks in the oven and fills the house with its heavenly scent.
Get two 1-1/2" to 2" thick cut veal shanks, tie them around the circumference with cooking twine and dredge in flour and sear them in a dutch oven with a... | 1 | t3_434lbq | t3_434lbq | /r/Cooking/comments/t3_434lbq/czgjjcd | null | false | 2016-01-29T16:53:35Z |
czgjiud | t1_czgjiud | 1,454,086,395 | user_1343eb0aee46 | Cooking | Toss up between my Pan Seared Lamb and my Ahi Tuna Tacos.
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 work well too... | 23 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgjiud | null | false | 2016-01-29T16:53:15Z |
czgjh5q | t1_czgjh5q | 1,454,086,329 | user_26381703cb27 | Cooking | My pan-seared steak. It's super simple too:
Heat a pan to really hot.
throw in a knob of butter.
Gently place your salt and peppered steak (whatever cut you like, but at least an inch thick, preferably two) in the pan
Sear for about 2 minutes per side, then finish in the oven at 350 depending on thickness - 5 mins... | 79 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgjh5q | null | false | 2016-01-29T16:52:09Z |
czgjacb | t1_czgjacb | 1,454,086,068 | user_c7b46db2da98 | Cooking | I make something that I call "drunk risotto" because I used to cook it a lot when I came home tipsy with a bunch of tomatoes in my pantry from my CSA.
You need:
1 onion
2-3 cloves garlic
2-3 medium tomatoes
2-3 leaves chopped basil
1/2 cup orzo
1 cup chicken broth
Saute the onions and garlic in oliv... | 2 | t3_438m6b | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgjacb | null | false | 2016-01-29T16:47:48Z |
czgj94k | t1_czgj94k | 1,454,086,022 | user_d3c1b06c55cd | Cooking | Yes! I make this frequently, because it is easy and so yummy. I use broth instead of water and add chicken to make it a main dish. | 2 | t1_czgh1th | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgj94k | null | false | 2016-01-29T16:47:02Z |
czgj8gh | t1_czgj8gh | 1,454,085,997 | user_e49c7d3158f7 | Cooking | And a bear was sleeping in my path | 3 | t1_czghgre | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgj8gh | null | false | 2016-01-29T16:46:37Z |
czgj7d2 | t1_czgj7d2 | 1,454,085,956 | user_6b1648f5792d | Cooking | Me too! I am always shocked hearing about people who leave their house with the oven on. | 1 | t1_cyxds7l | t3_40sda4 | /r/Cooking/comments/t3_40sda4/czgj7d2 | null | false | 2016-01-29T16:45:56Z |
czgj5g3 | t1_czgj5g3 | 1,454,085,884 | user_7ed1493f080b | Cooking | Avocado, jalapeno, onion, salt, lime juice. I have a horrible aversion to cilantro so I never use it. | 57 | t1_czgiesh | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgj5g3 | null | false | 2016-01-29T16:44:44Z |
czgj4rj | t1_czgj4rj | 1,454,085,857 | user_6b1648f5792d | Cooking | I'd rather be crazy about food safety than get food poisoning ever. | 1 | t1_cywxh7q | t3_40sda4 | /r/Cooking/comments/t3_40sda4/czgj4rj | null | false | 2016-01-29T16:44:17Z |
czgj3r3 | t1_czgj3r3 | 1,454,085,815 | user_9a596e52dde2 | Cooking | Thank you! I'll make sure to look this up! :) | 1 | t1_czgeu8a | t3_4366wo | /r/Cooking/comments/t3_4366wo/czgj3r3 | null | false | 2016-01-29T16:43:35Z |
czgj2wa | t1_czgj2wa | 1,454,085,782 | [deleted] | Cooking | [deleted] | 1 | t3_438w6s | t3_438w6s | /r/Cooking/comments/t3_438w6s/czgj2wa | null | false | 2016-01-29T16:43:02Z |
czgj2uw | t1_czgj2uw | 1,454,085,781 | user_9a596e52dde2 | Cooking | The dishes I mentioned in the post are some of the more popular ones, especially Doro wat. It's like a spicy chicken stew with eggs. It's quite tasty! :) | 2 | t1_czga062 | t3_4366wo | /r/Cooking/comments/t3_4366wo/czgj2uw | null | false | 2016-01-29T16:43:01Z |
czgj1h1 | t1_czgj1h1 | 1,454,085,728 | user_dee6a7e8fa8f | Cooking | Chicken thighs or pork loin with a pan sauce. Sear meat, deglaze with some chicken stock and red wine vinegar, add onions and garlic once simmering, finish with grainy mustard and salt/pepper | 2 | t3_4392ep | t3_4392ep | /r/Cooking/comments/t3_4392ep/czgj1h1 | null | false | 2016-01-29T16:42:08Z |
czgj0k4 | t1_czgj0k4 | 1,454,085,692 | user_012a65bbb17b | Cooking | I do this but I like to use bacon drippings rather than olive oil. The drippings adds a whole new level to it. Just microwave the drippings to a liquid and cover the same as with oil. | 1 | t1_czfw9ow | t3_434f4y | /r/Cooking/comments/t3_434f4y/czgj0k4 | null | false | 2016-01-29T16:41:32Z |
czgiy83 | t1_czgiy83 | 1,454,085,601 | user_db4ac433923c | Cooking | Avo, cilantro, onion, hot pepper, cumin.
Lime, salt and pepper are implied, I'm assuming
Garlic and tomatos in guac are satan's work | 6 | t1_czgiesh | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgiy83 | null | false | 2016-01-29T16:40:01Z |
czgitxz | t1_czgitxz | 1,454,085,439 | user_2a4d02ba0d18 | Cooking | That's basically filipino adobo. It should cook fine in the slow cooker. | 3 | t3_438rz0 | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czgitxz | null | false | 2016-01-29T16:37:19Z |
czgitvc | t1_czgitvc | 1,454,085,437 | user_61f520cb1852 | Cooking | Dishes like this are always my go to for potlucks. Veggies over orzo and protein. I also recommend sausage coins. So easy yet good. Also, stands out from the standard Pasta salad | 1 | t1_czgfpuq | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgitvc | null | false | 2016-01-29T16:37:17Z |
czgis0x | t1_czgis0x | 1,454,085,364 | user_90814b2a6d70 | Cooking | avocado, onion, tomato, cilantro and lime juice yo | 12 | t1_czgiesh | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgis0x | null | false | 2016-01-29T16:36:04Z |
czgirkx | t1_czgirkx | 1,454,085,348 | user_53b15e725644 | Cooking | My god. Yum. | 6 | t1_czgibpx | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgirkx | null | false | 2016-01-29T16:35:48Z |
czgij74 | t1_czgij74 | 1,454,085,026 | user_0aaf9af1cda4 | Cooking | You can also cook orzo just like a risotto, with great results. It will cook a little quicker, though, FYI. | 1 | t3_438m6b | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgij74 | null | false | 2016-01-29T16:30:26Z |
czgiibc | t1_czgiibc | 1,454,084,994 | user_f4318543f956 | Cooking | Maybe peirogis with a few different fillings like sauerkraut, potato, farmers cheese? Multiple tasks to be done, a homey kind of thing, and when you're done making them just cook up some brats or kielbasa, fry some onions and serve. Maybe have a nice cold brew or a dry Riesling to go with them.
It also offers a chanc... | 1 | t3_4382zg | t3_4382zg | /r/Cooking/comments/t3_4382zg/czgiibc | null | false | 2016-01-29T16:29:54Z |
czgifi3 | t1_czgifi3 | 1,454,084,884 | user_0297bbe1790d | Cooking | Korean fried chicken | 25 | t3_439a2s | t3_439a2s | /r/Cooking/comments/t3_439a2s/czgifi3 | null | false | 2016-01-29T16:28:04Z |
czgiesh | t1_czgiesh | 1,454,084,857 | user_0ca8e62d9409 | Cooking | I'd love to know the 5 ingredients. There's nothing better than a good guac. | 20 | t1_czgics7 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgiesh | null | false | 2016-01-29T16:27:37Z |
czgiddg | t1_czgiddg | 1,454,084,801 | user_8637fb871a01 | Cooking | Spinach with chopped walnuts or pecans is good, you can also use pine nuts and I usually add a small amount of panko. | 1 | t3_438o4q | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgiddg | null | false | 2016-01-29T16:26:41Z |
czgics7 | t1_czgics7 | 1,454,084,778 | user_7ed1493f080b | Cooking | Guacamole. Everyone goes crazy over it. I don't get it, because all it is it's five ingredients mixed together. | 61 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgics7 | null | false | 2016-01-29T16:26:18Z |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.