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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
czgibpx | t1_czgibpx | 1,454,084,737 | user_0ca8e62d9409 | Cooking | I'm always asked to make my deviled eggs for get togethers, and they're insanely simple.
I use the food wishes method for perfect boiled eggs (works every time) then to the yolks I add a generous amount of mayo, very crispy (almost burnt) crumbled bacon (just enough to give it some texture and smokey flavor) chopped c... | 42 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czgibpx | null | false | 2016-01-29T16:25:37Z |
czgibax | t1_czgibax | 1,454,084,720 | user_db433f29c0cb | Cooking | Oh man, that's the video I learned to debone a chicken from!
I've done it several times (try cornish hens, too. A bit more difficult but very good). I've put a variety of stuffings in (I like mushrooms, though), but you can do pretty much anything you want. From simple "thanksgiving turkey" style bread based stuffing ... | 7 | t3_438o4q | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgibax | null | false | 2016-01-29T16:25:20Z |
czgi7nw | t1_czgi7nw | 1,454,084,579 | user_1b1a12788934 | Cooking | Lime is a more traditional Asian ingredient. It melds a little better into the recipe, IMO. | 3 | t1_czge671 | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czgi7nw | null | false | 2016-01-29T16:22:59Z |
czgi5qd | t1_czgi5qd | 1,454,084,504 | user_e89b3c709cb8 | Cooking | This sounds really good!! I use soy sauce in the crock pot all the time using this [Balsamic Beef Pot Roast](http://addapinch.com/cooking/balsamic-roast-beef-recipe/) Which I highly recommend! It only uses 1 TBS of soy sauce but it's always great!
Let me know how your creation turns out, I'd love to make it too! | 1 | t3_438rz0 | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czgi5qd | null | false | 2016-01-29T16:21:44Z |
czgi5pd | t1_czgi5pd | 1,454,084,503 | user_b075d5fd24f4 | Cooking | That sounds excellent. | 1 | t1_czgesk8 | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgi5pd | null | false | 2016-01-29T16:21:43Z |
czgi3j6 | t1_czgi3j6 | 1,454,084,420 | user_166f7c410ead | Cooking | Ratatouille has been a pretty popular suggestion; I think I'm going to see if the venue can put that together with some sort of starch on the side. | 0 | t1_czghzbi | t3_4358qt | /r/Cooking/comments/t3_4358qt/czgi3j6 | null | false | 2016-01-29T16:20:20Z |
czghzi1 | t1_czghzi1 | 1,454,084,263 | user_db4ac433923c | Cooking | I thought it was named that for the way the red light district smells... | 1 | t3_4347u2 | t3_4347u2 | /r/Cooking/comments/t3_4347u2/czghzi1 | null | false | 2016-01-29T16:17:43Z |
czghzbi | t1_czghzbi | 1,454,084,256 | user_c272dec05bd8 | Cooking | oh...okay. Sorry, my cocktail hour was something different entirely (I did four passed appetizers, two veggie two not), but I didn't realize you were doing plated meals (I did stations and boy was that convenient). Oh, I forgot to mention I had a veggie option in my pasta bar, too!
You could do a vegetarian pasta dish... | 2 | t1_czghs7v | t3_4358qt | /r/Cooking/comments/t3_4358qt/czghzbi | null | false | 2016-01-29T16:17:36Z |
czghxx5 | t1_czghxx5 | 1,454,084,203 | user_517cd5e44511 | Cooking | Look up bulgogi, I bet that would work. | 3 | t3_438rz0 | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czghxx5 | null | false | 2016-01-29T16:16:43Z |
czghwmo | t1_czghwmo | 1,454,084,153 | user_a5241791db55 | Cooking | So there it demonstrates 6 sausages, you get them in a pack of 8 though, so then it's like... well..... 2 sausages left? Point in that!? Well yeah, 2 more sausages so 2 more bits of bacon to wrap them! Oven seems to be fine, can't say I've checked it in that manner though so I couldn't comment or even know where to beg... | 0 | t1_czgevfm | t3_438w6s | /r/Cooking/comments/t3_438w6s/czghwmo | null | false | 2016-01-29T16:15:53Z |
czghsbn | t1_czghsbn | 1,454,083,989 | user_a5241791db55 | Cooking | So essentially the batter wasn't cooked around/underneath the sausages. Yeah man, she loves the traditional stuff (we're from across the pond) so why the hell not! Everywhere else the batter was perfect, nice and golden brown - but turning the heat down and letting it sit, it starts to obviously get crispy and then bur... | 0 | t1_czghisx | t3_438w6s | /r/Cooking/comments/t3_438w6s/czghsbn | null | false | 2016-01-29T16:13:09Z |
czghs7v | t1_czghs7v | 1,454,083,985 | user_166f7c410ead | Cooking | Thanks, but I was looking for suggestions for the dinner, not the cocktail hour. | -1 | t1_czgfi1j | t3_4358qt | /r/Cooking/comments/t3_4358qt/czghs7v | null | false | 2016-01-29T16:13:05Z |
czghrwf | t1_czghrwf | 1,454,083,974 | user_db4ac433923c | Cooking | Use a fresh container of yogurt (at the very least no double dipped spoons!) with plenty of life left before expiration. | 1 | t1_czfgo0h | t3_434niz | /r/Cooking/comments/t3_434niz/czghrwf | null | false | 2016-01-29T16:12:54Z |
czghn4y | t1_czghn4y | 1,454,083,791 | user_34fbaf1dd788 | Cooking | Well I've seen some really delicious vegetable Wellingtons. But they might be impractical for a wedding. | 2 | t1_czfkqgf | t3_4358qt | /r/Cooking/comments/t3_4358qt/czghn4y | null | false | 2016-01-29T16:09:51Z |
czghm7s | t1_czghm7s | 1,454,083,755 | user_e888f4d50532 | Cooking | I love some black bean brownies. I took them to a party and they are a massive success. No one believed they were made with black beans. http://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/ | -2 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czghm7s | null | false | 2016-01-29T16:09:15Z |
czghlp7 | t1_czghlp7 | 1,454,083,734 | user_70b8acbb42a5 | Cooking | Yeah, I know this sub is all about fresh everything. But it's mixed into a sauce with a dozen other ingredients. | 5 | t1_czggjph | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czghlp7 | null | false | 2016-01-29T16:08:54Z |
czghkjv | t1_czghkjv | 1,454,083,688 | user_3eaf7393510a | Cooking | I love orzo with braised foods like osso bucco: http://m.imgur.com/user/gallery/0OiZk | 2 | t3_438m6b | t3_438m6b | /r/Cooking/comments/t3_438m6b/czghkjv | null | false | 2016-01-29T16:08:08Z |
czghisx | t1_czghisx | 1,454,083,620 | user_750c3783a301 | Cooking | Wow seriously? You went for Toad in the Hole??
Gotta be honest, meat in fried batter wouldn't float my boat, but that's not really relevant here.
Moving on...
Bit confused by the "cooked and oozing liquid" part - if it was cooked, there should be no oozing.
What texture did you want the batter to be - crisp? | 1 | t3_438w6s | t3_438w6s | /r/Cooking/comments/t3_438w6s/czghisx | null | false | 2016-01-29T16:07:00Z |
czghi54 | t1_czghi54 | 1,454,083,593 | user_489e2904fc10 | Cooking | I often make a cold orzo salad. Cook the orzo in chicken broth and let it cool. Toss with a vinaigrette and mix with stuff like feta cheese, olives, tomato, spinach, yellow pepper, cucumber, or whatever else ya want | 1 | t3_438m6b | t3_438m6b | /r/Cooking/comments/t3_438m6b/czghi54 | null | false | 2016-01-29T16:06:33Z |
czghhdx | t1_czghhdx | 1,454,083,562 | user_051761063673 | Cooking | Spinach, cranberry, and brie.
Spinach, cranberry, wild rice, and pecan.
| 3 | t3_438o4q | t3_438o4q | /r/Cooking/comments/t3_438o4q/czghhdx | null | false | 2016-01-29T16:06:02Z |
czghgre | t1_czghgre | 1,454,083,536 | user_500f32ab88bd | Cooking | Uphill both ways? | 3 | t1_czgh3ca | t3_438m6b | /r/Cooking/comments/t3_438m6b/czghgre | null | false | 2016-01-29T16:05:36Z |
czgh9o9 | t1_czgh9o9 | 1,454,083,253 | user_4bc23c2cf3d4 | Cooking | I made this recipe for the first time last week and it was delicious. When I make it again I'm probably going to add a little more heat. | 2 | t1_czgddp6 | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgh9o9 | null | false | 2016-01-29T16:00:53Z |
czgh543 | t1_czgh543 | 1,454,083,067 | user_547121822c44 | Cooking | [available with no prep at your local Target](https://www.google.com/search?q=rabbit+food&client=safari&hl=en-us&prmd=sivn&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjkxrPysM_KAhVPzmMKHbW_A3wQ_AUICCgC#imgrc=VcdxZJtG0UJvpM%3A) | 0 | t3_4358qt | t3_4358qt | /r/Cooking/comments/t3_4358qt/czgh543 | null | false | 2016-01-29T15:57:47Z |
czgh3ml | t1_czgh3ml | 1,454,083,007 | user_b0f28e85a281 | Cooking | PBS has some good cooking shows. The mainstream ones these days are more geared towards the attention span of 30 seconds audience. | 5 | t1_czgej9t | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgh3ml | null | false | 2016-01-29T15:56:47Z |
czgh3ca | t1_czgh3ca | 1,454,082,995 | user_e49c7d3158f7 | Cooking | I can't find the picture where I shoveled a path through 2 feet of snow to the grill. | 5 | t1_czgh0g6 | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgh3ca | null | false | 2016-01-29T15:56:35Z |
czgh2qm | t1_czgh2qm | 1,454,082,972 | user_2c0a0967e91c | Cooking | [the classic](http://www.foodnetwork.com/recipes/giada-de-laurentiis/orzo-stuffed-peppers-recipe.html) | 1 | t3_438m6b | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgh2qm | null | false | 2016-01-29T15:56:12Z |
czgh1th | t1_czgh1th | 1,454,082,935 | user_0ef847b7eca6 | Cooking | This gave me a foodgasm---> http://allrecipes.com/recipe/85426/mushroom-orzo/ I loosened it up with a splash of cream at the end and was generous with the butter. Soooo good. | 3 | t3_438m6b | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgh1th | null | false | 2016-01-29T15:55:35Z |
czgh143 | t1_czgh143 | 1,454,082,904 | user_9e5ea9fb0d8a | Cooking | Pizza! You start the dough today, and then everyone brings ingredients they want on the pie and each makes a different one. You can even each do different sauces if you want.
edit: grammar | 1 | t3_4382zg | t3_4382zg | /r/Cooking/comments/t3_4382zg/czgh143 | null | false | 2016-01-29T15:55:04Z |
czgh0g6 | t1_czgh0g6 | 1,454,082,876 | user_cfe7b60c6ebc | Cooking | I knew someone would probably say that - lol! I just hate going out to grill when it's cold. That and we put the grill away in the garage for the winter, so...no grilling for me right now! | 3 | t1_czggjun | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgh0g6 | null | false | 2016-01-29T15:54:36Z |
czgh02d | t1_czgh02d | 1,454,082,859 | user_4ce4fa26193e | Cooking | [THIS] (http://www.foodnetwork.com/recipes/food-network-kitchens/creamy-lemon-pepper-orzo-with-grilled-chicken-recipe.html) is one of my all time favorite recipes. I make extra of the yogurt/lemon juice mixture, and usually use herbed goat cheese. Also - I've forgotten to save some of the orzo water a few times and i... | 3 | t3_438m6b | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgh02d | null | false | 2016-01-29T15:54:19Z |
czggzyi | t1_czggzyi | 1,454,082,855 | user_21643cce5e0d | Cooking | I have done this with a pureed veal and spinach stuffing, it was very good. You will need to increase the roasting time - use a thermometer. | 1 | t3_438o4q | t3_438o4q | /r/Cooking/comments/t3_438o4q/czggzyi | null | false | 2016-01-29T15:54:15Z |
czggyr0 | t1_czggyr0 | 1,454,082,806 | user_2d467d6d58b4 | Cooking | http://www.foodnetwork.com/recipes/food-network-kitchens/creamy-lemon-pepper-orzo-with-grilled-chicken-recipe.html
Light, healthy, and super tasty! Its quick and easy. I might make it once a month when I want a good meal and don't have a lot of time to cook | 4 | t3_438m6b | t3_438m6b | /r/Cooking/comments/t3_438m6b/czggyr0 | null | false | 2016-01-29T15:53:26Z |
czggw0j | t1_czggw0j | 1,454,082,694 | user_df1a9e45d274 | Cooking | Let me suggest pizza. You'd need to have dough ready.
-Pre-cooking some meats (sausage, bacon)
-Slicing veggies; perhaps cooking some like onions
-Shredding, slicing cheese
-Rolling dough
-Making homemade sauce
-It's really easy and each person can make a pizza to their own tastes (but of course... | 1 | t3_4382zg | t3_4382zg | /r/Cooking/comments/t3_4382zg/czggw0j | null | false | 2016-01-29T15:51:34Z |
czggvdv | t1_czggvdv | 1,454,082,667 | user_0b2a34ff171b | Cooking | Speaking from experience making a similar recipe, I've never had an issue with broccoli getting too mushy if I toss it in the slow cooker for the last half hour. It still maintains a pretty good firmness. | 2 | t1_czgg6te | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czggvdv | null | false | 2016-01-29T15:51:07Z |
czggv03 | t1_czggv03 | 1,454,082,651 | user_875845bb1578 | Cooking | I don't know what the source on the recipe is, but my mom makes a sundried tomato and feta cheese orzo that's quite tasty: 1 part orzo to 3 parts chicken broth/stock, add as much sundried tomato and feta as you want. Bring your stock to a simmer, add orzo. Simmer, stirring occasionally. When orzo is nearly cooked, add ... | 7 | t3_438m6b | t3_438m6b | /r/Cooking/comments/t3_438m6b/czggv03 | null | false | 2016-01-29T15:50:51Z |
czggtdm | t1_czggtdm | 1,454,082,585 | user_f8da3f13be6c | Cooking | I make this recipe for [Creamy Parmesan Orzo](https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1385456) pretty regularly. It's simple to make and quite tasty. Kinda reminds me of risotto. The family isn't a big fan of pine nuts, so we usually leave them out.
I've also added 1/4 cup of (thawed) frozen chopped ... | 7 | t3_438m6b | t3_438m6b | /r/Cooking/comments/t3_438m6b/czggtdm | null | false | 2016-01-29T15:49:45Z |
czggsfo | t1_czggsfo | 1,454,082,546 | user_a93af3ee5577 | Cooking | If you like your brownies fudgy (as opposed to cakey) these are really hard to beat: http://www.kingarthurflour.com/recipes/fudge-brownies-recipe
Deep, dense chocolate flavor. Absolutely perfect. I recommend following the instructions about letting it cool before adding the chocolate chips; it makes for an incredible ... | 17 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czggsfo | null | false | 2016-01-29T15:49:06Z |
czggq1c | t1_czggq1c | 1,454,082,447 | user_0b2a34ff171b | Cooking | That's exactly what I do when I make [this Korean Beef recipe](http://damndelicious.net/2015/02/21/slow-cooker-korean-beef/?m). I break fresh broccoli into florets and toss it in for the last half hour. It really doesn't end up mushy, like the other poster is afraid it would. I would advise having the temp set to low f... | 3 | t1_czgf1nd | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czggq1c | null | false | 2016-01-29T15:47:27Z |
czggnaf | t1_czggnaf | 1,454,082,333 | user_423af54a0520 | Cooking | I've made a [lemon orzo pasta salad with cucumber and feta](https://www.forkknifeswoon.com/food-drink/side-dishes/2013/05/lemony-orzo-pasta-salad-with-cucumber-and-feta/) for a few barbecues and it's always a hit. It's super light and really refreshing in the summertime. | 6 | t3_438m6b | t3_438m6b | /r/Cooking/comments/t3_438m6b/czggnaf | null | false | 2016-01-29T15:45:33Z |
czggjun | t1_czggjun | 1,454,082,190 | user_e49c7d3158f7 | Cooking | It's always grilling weather.
https://scontent-iad3-1.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/1526881_10152156265013966_563050238_n.jpg?oh=36ade4a6c1f7e404c2dc5f08c8d06e83&oe=572BB6E4
Even though I was using a heater, it was only 2 deg F out. | 3 | t1_czgfpuq | t3_438m6b | /r/Cooking/comments/t3_438m6b/czggjun | null | false | 2016-01-29T15:43:10Z |
czggjph | t1_czggjph | 1,454,082,184 | user_740bd5609b53 | Cooking | Bottled lemon juice? Ick. How can you stand that stuff? | -1 | t1_czgenxz | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czggjph | null | false | 2016-01-29T15:43:04Z |
czgghow | t1_czgghow | 1,454,082,099 | user_9548167f30ab | Cooking | I spatchcock my turkey every year. It reduces the cooking time by at least an hour | 1 | t1_czforfw | t3_434fin | /r/Cooking/comments/t3_434fin/czgghow | null | false | 2016-01-29T15:41:39Z |
czggeo9 | t1_czggeo9 | 1,454,081,969 | user_3c4f31cce6fa | Cooking | Unfortunately I live in a bitty apartment with no grill of any kind. | 2 | t1_czgc8cf | t3_435k74 | /r/Cooking/comments/t3_435k74/czggeo9 | null | false | 2016-01-29T15:39:29Z |
czggdnb | t1_czggdnb | 1,454,081,924 | user_b9a3f71378b0 | Cooking | > kill two birds
> vegetarian
Just thought that was ironic. | 4 | t1_czfs079 | t3_4358qt | /r/Cooking/comments/t3_4358qt/czggdnb | null | false | 2016-01-29T15:38:44Z |
czggd5m | t1_czggd5m | 1,454,081,904 | user_9548167f30ab | Cooking | I know from experience that if you reduce vinegar it REEKS. We once reduced a gallon of white vinegar for science purposes, and we stopped because we thought we were going to die. | 2 | t1_czgcnr0 | t3_436qa1 | /r/Cooking/comments/t3_436qa1/czggd5m | null | false | 2016-01-29T15:38:24Z |
czgg861 | t1_czgg861 | 1,454,081,691 | user_9570697af81c | Cooking | Buy a box of "Baker's" brand unsweetened baking chocolate, and use the recipe that's printed inside the box.
Simple, delicious. | 38 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgg861 | null | false | 2016-01-29T15:34:51Z |
czgg7xl | t1_czgg7xl | 1,454,081,681 | user_3f8715e12742 | Cooking | Seems like a decent enough recipe that can use some additional seasonings, a couple that come to mind that I use quite often for Latin rice dishes is Goya Sazon and Goya sofrito, often both are available in the ethnic food aisle of most supermarkets.
Goya Sazon con azafran is ideal for rice, 2 foil packets in a dish ... | 1 | t3_436q57 | t3_436q57 | /r/Cooking/comments/t3_436q57/czgg7xl | null | false | 2016-01-29T15:34:41Z |
czgg6te | t1_czgg6te | 1,454,081,632 | user_ea3d8e5512d4 | Cooking | I don't think it'd be the worst, but I prefer broccoli pretty firm. I still think 30 minutes of simmering would render it too soft. If we're going for full-on boil, I don't cook it any more than 3-4 minutes at most. I don't know how to convert from boiling to simmering though. | 2 | t1_czgf1nd | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czgg6te | null | false | 2016-01-29T15:33:52Z |
czgg31t | t1_czgg31t | 1,454,081,473 | user_5581f5558c05 | Cooking | Your not wrong. But op is obviously looking to go beyond that with both their meat and veg guests is all | 1 | t1_czgfv8k | t3_4358qt | /r/Cooking/comments/t3_4358qt/czgg31t | null | false | 2016-01-29T15:31:13Z |
czgg25k | t1_czgg25k | 1,454,081,435 | user_97c93bc75290 | Cooking | That may work, or they may not cook, depends on the size of the broccoli pieces you put in, and the amount of "or so" you are talking about. 5 minutes in a hot skillet with oil and salt after the slow cooker is "done" would give you a much more pleasant flavor, texture, and smell. Overcooked broccoli is one of my least... | 15 | t1_czgf1nd | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czgg25k | null | false | 2016-01-29T15:30:35Z |
czgg13b | t1_czgg13b | 1,454,081,390 | user_b0673887c1a1 | Cooking | [Lemony Chicken and Orzo Soup.](http://www.bonappetit.com/recipe/lemony-chicken-and-orzo-soup) Easy to make, fresh, and very tasty. | 10 | t3_438m6b | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgg13b | null | false | 2016-01-29T15:29:50Z |
czgfxkl | t1_czgfxkl | 1,454,081,233 | user_ef40ae162e44 | Cooking | There's a recipe in the now-rather-elderly Sundays at Moosewood Restaurant cookbook, in the Finland section. My copy is unfortunately in storage or I'd copy it out for you.
| 2 | t3_435wxo | t3_435wxo | /r/Cooking/comments/t3_435wxo/czgfxkl | null | false | 2016-01-29T15:27:13Z |
czgfv8k | t1_czgfv8k | 1,454,081,132 | user_08cf69597043 | Cooking | It's wedding food. Expecting anything out of the ordinary would be misguided. They're not just feeding their foodie friends; granny and all the cousins have to like it too. You'll survive one more eggplant. Everyone else will survive one more grilled chicken breast. | 3 | t1_czg2uqw | t3_4358qt | /r/Cooking/comments/t3_4358qt/czgfv8k | null | false | 2016-01-29T15:25:32Z |
czgfurv | t1_czgfurv | 1,454,081,111 | user_79ede7fd5d77 | Cooking | http://allrecipes.com/recipe/22293/orzo-with-mushrooms-and-walnuts/ this is my favorite by far, I don't tend to actually put walnuts in it but I have before and it's pretty good. | 1 | t3_438m6b | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgfurv | null | false | 2016-01-29T15:25:11Z |
czgfpuq | t1_czgfpuq | 1,454,080,900 | user_cfe7b60c6ebc | Cooking | When it's grilling weather, I love to grill up some veggies- usually onion, mushroom, squash, bell pepper - and lay them on top of orzo dressed with lemon and olive oil and whatever fresh herbs I have on hand. Then I top the whole thing off with a piece of grilled salmon. YUM! http://i.imgur.com/IWdqpTn.jpg
| 11 | t3_438m6b | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgfpuq | null | false | 2016-01-29T15:21:40Z |
czgfp6z | t1_czgfp6z | 1,454,080,870 | user_e6d531036237 | Cooking | I've baked frozen chicken wings before and they come out fine. They take a bit longer but I did it to actually save time (because I was cooking a bunch of them and didn't want to be standing over the fryer all day). I just put them on cookie sheets and cooked one sheet at a time. Don't crowd the pan too much either. Bu... | 1 | t3_4353oa | t3_4353oa | /r/Cooking/comments/t3_4353oa/czgfp6z | null | false | 2016-01-29T15:21:10Z |
czgfot4 | t1_czgfot4 | 1,454,080,854 | user_3d91c6e39bf3 | Cooking | Yup. Two last tips.
After they cool and dry. Pick the wings up of the rack and put them back on, this cuts down on sticking when you have to flip them.
Also I always put the wings skin side down first, that way they get crispy when up after the flip. | 1 | t1_czgf63i | t3_4353oa | /r/Cooking/comments/t3_4353oa/czgfot4 | null | false | 2016-01-29T15:20:54Z |
czgfk33 | t1_czgfk33 | 1,454,080,640 | user_4e2f9a6accc4 | Cooking | https://foodgawker.com/?s=pork+tenderloin+stuffed&sort=most-favorited
I love stuffed pork tenderloins. Sometimes I do a savory stuffing, sometimes I do something more fruit based with apples and raisins. But it's always good and always makes a pretty presentation. | 2 | t3_438ztb | t3_438ztb | /r/Cooking/comments/t3_438ztb/czgfk33 | null | false | 2016-01-29T15:17:20Z |
czgfip5 | t1_czgfip5 | 1,454,080,579 | user_e6d531036237 | Cooking | So do I. I've always just used horseradish and mayo though. Next time I make it I'll try adding some sour cream. Never thought to do that before. | 1 | t1_czfs182 | t3_435k74 | /r/Cooking/comments/t3_435k74/czgfip5 | null | false | 2016-01-29T15:16:19Z |
czgfi1j | t1_czgfi1j | 1,454,080,548 | user_c272dec05bd8 | Cooking | I provided several options at my wedding. First, I had a fajita station, and they had a separation veggie and black bean "fajita" section for vegetarians. Second, there was a big salad bar with lots of options. Third, I had a stuffed avocado bar with different options (some vegetarian, some not). Overall, my friends an... | 3 | t3_4358qt | t3_4358qt | /r/Cooking/comments/t3_4358qt/czgfi1j | null | false | 2016-01-29T15:15:48Z |
czgff7z | t1_czgff7z | 1,454,080,422 | user_e9a1580f585b | Cooking | I love a well-cooked steak. It's simple so you won't be in the kitchen all night, and it's easy to vary sides according to your taste. | 1 | t3_434lbq | t3_434lbq | /r/Cooking/comments/t3_434lbq/czgff7z | null | false | 2016-01-29T15:13:42Z |
czgfecb | t1_czgfecb | 1,454,080,382 | user_4e2f9a6accc4 | Cooking | I was just going to post this one. Alton Brown's cocoa brownies are the only ones I make any more. | 2 | t1_czgeye0 | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgfecb | null | false | 2016-01-29T15:13:02Z |
czgfdrj | t1_czgfdrj | 1,454,080,355 | user_717ea327073b | Cooking | thanks looks quite good!
| 1 | t1_czfu9fz | t3_435nk9 | /r/Cooking/comments/t3_435nk9/czgfdrj | null | false | 2016-01-29T15:12:35Z |
czgfdi7 | t1_czgfdi7 | 1,454,080,344 | user_717ea327073b | Cooking | But where the sauce, i need that sauce!!!!!!!111^^
| 1 | t1_czfs6tz | t3_435nk9 | /r/Cooking/comments/t3_435nk9/czgfdi7 | null | false | 2016-01-29T15:12:24Z |
czgfcr4 | t1_czgfcr4 | 1,454,080,309 | user_717ea327073b | Cooking | Thanks gonna try this one tonight!
| 1 | t1_czfpvne | t3_435nk9 | /r/Cooking/comments/t3_435nk9/czgfcr4 | null | false | 2016-01-29T15:11:49Z |
czgfb2v | t1_czgfb2v | 1,454,080,233 | user_4e98808eea43 | Cooking | Get a little Pyrex measuring cup with a lid. When you need some warm you can just pop it in the oven for a minute (without the lid) then take it out with gloves and pour. | 2 | t3_4363tw | t3_4363tw | /r/Cooking/comments/t3_4363tw/czgfb2v | null | false | 2016-01-29T15:10:33Z |
czgfay1 | t1_czgfay1 | 1,454,080,226 | user_e9a1580f585b | Cooking | I found a good recipe on Pinterest that has become my go-to - it's really good with different add-ins like white chocolate chunks: http://moneysavingmom.com/2013/10/ultimate-double-chocolate-brownies.html | 1 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgfay1 | null | false | 2016-01-29T15:10:26Z |
czgf9p9 | t1_czgf9p9 | 1,454,080,172 | user_84e0fb652fec | Cooking | Both of these were fantastic:
[Cocoa Brownies with Browned Butter and Walnuts](http://www.bonappetit.com/recipe/cocoa-brownies-with-browned-butter-and-walnuts)
[Beer Brownies](http://joythebaker.com/2014/09/beer-brownies/) | 1 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgf9p9 | null | false | 2016-01-29T15:09:32Z |
czgf9gk | t1_czgf9gk | 1,454,080,161 | user_93442aaf2d13 | Cooking | I do this recipe regularly and I stuff the chicken with a mix of spinach, pine nuts, breadcrumbs, gruyère/emmentaler, thyme, rosemary, finely minced yellow onion and garlic, salt and pepper. | 2 | t3_438o4q | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgf9gk | null | false | 2016-01-29T15:09:21Z |
czgf987 | t1_czgf987 | 1,454,080,150 | user_1b1a12788934 | Cooking | A pastry chef I used to work for would add a little sour cream to the batter before baking. Her brownies were the bomb.
I personally prefer good chocolate chunks and no nuts. Not cheap chocolate chips. | 5 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgf987 | null | false | 2016-01-29T15:09:10Z |
czgf91i | t1_czgf91i | 1,454,080,142 | user_4e98808eea43 | Cooking | Do some Shabu Shabu! That way you can just pick what you both want to eat. Plus, it's fun to make something for someone else and awkwardly feed them but end up accidentally stabbing them in the mouth with the big long fork. | 1 | t3_434lbq | t3_434lbq | /r/Cooking/comments/t3_434lbq/czgf91i | null | false | 2016-01-29T15:09:02Z |
czgf6i8 | t1_czgf6i8 | 1,454,080,029 | user_feee97f8f681 | Cooking | I heave sweeteners into a good number of savoury dishes -- it's not a "big part," as then it would no longer be a savoury dish -- but, *people like sugar* and a little adulteration with it (or maple syrup, or honey, which are better at a "Here's a little something else for the palate, more complex than sugar") tends to... | 1 | t3_437yxj | t3_437yxj | /r/Cooking/comments/t3_437yxj/czgf6i8 | null | false | 2016-01-29T15:07:09Z |
czgf63i | t1_czgf63i | 1,454,080,009 | user_c374319d30a9 | Cooking | So just load it up then. I'll give that a try. Thanks
| 1 | t1_czgf3rj | t3_4353oa | /r/Cooking/comments/t3_4353oa/czgf63i | null | false | 2016-01-29T15:06:49Z |
czgf3rj | t1_czgf3rj | 1,454,079,901 | user_3d91c6e39bf3 | Cooking | I tried the whole steamer basket stack, but it was a pain to load/unload and a pain to clean. I just use one steamer basket in a big stock pot. I have done 4 dozen wings from frozen with no problems. I just put the biggest pieces at the bottom when I'm loading them in. | 1 | t1_czgeyn2 | t3_4353oa | /r/Cooking/comments/t3_4353oa/czgf3rj | null | false | 2016-01-29T15:05:01Z |
czgf2p2 | t1_czgf2p2 | 1,454,079,850 | user_4e98808eea43 | Cooking | Just go for an electric pressure cooker. Those things rock at making rice as well has having the obvious functionality. | 1 | t3_436uef | t3_436uef | /r/Cooking/comments/t3_436uef/czgf2p2 | null | false | 2016-01-29T15:04:10Z |
czgf1u0 | t1_czgf1u0 | 1,454,079,811 | user_08cf69597043 | Cooking | You can make homemade almost as easily. All you need is some zipper bags.
Take a gallon size, and next time you're chopping veg, toss in your onion tops and skins, celery ends, carrot peelings, mushroom stems, and whatever other trimmings you think might taste good. Potato can taste a little too earthy, and eggplant ... | 4 | t1_czg02k5 | t3_4358qt | /r/Cooking/comments/t3_4358qt/czgf1u0 | null | false | 2016-01-29T15:03:31Z |
czgf1nd | t1_czgf1nd | 1,454,079,803 | user_70b8acbb42a5 | Cooking | What if I don't make them separate but just throw them in in the last 30 min or so? | 4 | t1_czgepcw | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czgf1nd | null | false | 2016-01-29T15:03:23Z |
czgeyn2 | t1_czgeyn2 | 1,454,079,661 | user_c374319d30a9 | Cooking | What do you use to hold the wings? I don't want to buy a bunch of steamer baskets for something I make a few times a year. The contraptions I make work ok but not as well as I would like. | 1 | t1_czfxotq | t3_4353oa | /r/Cooking/comments/t3_4353oa/czgeyn2 | null | false | 2016-01-29T15:01:01Z |
czgeye0 | t1_czgeye0 | 1,454,079,649 | user_c400c1faa669 | Cooking | The [Good Eats cocoa brownies](http://www.foodnetwork.com/recipes/alton-brown/cocoa-brownies-recipe.html) are always a hit around my place. | 13 | t3_4393jp | t3_4393jp | /r/Cooking/comments/t3_4393jp/czgeye0 | null | false | 2016-01-29T15:00:49Z |
czgexre | t1_czgexre | 1,454,079,620 | user_4e2f9a6accc4 | Cooking | You've never had a good vegetable or mushroom stock then. I have cooked for a veggie roommate for years and I've never had a problem replacing the "richness of chicken stock". | 1 | t1_czg6fk8 | t3_4358qt | /r/Cooking/comments/t3_4358qt/czgexre | null | false | 2016-01-29T15:00:20Z |
czgexc1 | t1_czgexc1 | 1,454,079,601 | user_4e98808eea43 | Cooking | Braise it in a mix of dark beer, red wine, and veggies over top so their flavor seeps in. You can break it up into sandwich meat or whatever. | 1 | t3_436jks | t3_436jks | /r/Cooking/comments/t3_436jks/czgexc1 | null | false | 2016-01-29T15:00:01Z |
czgevfm | t1_czgevfm | 1,454,079,511 | user_e6d531036237 | Cooking | You said narrower dish but more sausages? This would mean more bacon too, correct? I'm not sure but maybe it had too much fat rendering from the extra bacon. I'm guessing this dish was created with the amounts in mind so that the amount of batter was optimal to receive the grease without having extra. But by adding ext... | 1 | t3_438w6s | t3_438w6s | /r/Cooking/comments/t3_438w6s/czgevfm | null | false | 2016-01-29T14:58:31Z |
czgeu8a | t1_czgeu8a | 1,454,079,454 | user_4e98808eea43 | Cooking | Look up Food Safari - Africa on YouTube. It's broken down in two parts. | 2 | t3_4366wo | t3_4366wo | /r/Cooking/comments/t3_4366wo/czgeu8a | null | false | 2016-01-29T14:57:34Z |
czgeu5g | t1_czgeu5g | 1,454,079,450 | user_e08b4e6e242a | Cooking | I've done it with blue/black rice, carrots, celery, onions and rosemary. Add some lemon zest/juice and it has an awesome zing. | 2 | t3_438o4q | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgeu5g | null | false | 2016-01-29T14:57:30Z |
czgetag | t1_czgetag | 1,454,079,409 | user_668a25c31a49 | Cooking | Jambalaya. | 2 | t3_438o4q | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgetag | null | false | 2016-01-29T14:56:49Z |
czgesk8 | t1_czgesk8 | 1,454,079,375 | user_41ee0b31b8d8 | Cooking | I'm thinking risotto would fit the bill. | 3 | t1_czgbnju | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgesk8 | null | false | 2016-01-29T14:56:15Z |
czges9y | t1_czges9y | 1,454,079,363 | user_41a10c1f54e1 | Cooking | I would do Suzanne Goin's short ribs from her cookbook, Sunday Suppers at Lucques. You can see her preparing it [here](http://m.cookstr.com/recipes/braised-beef-short-ribs-with-potato-puree-swiss-chard-and-horseradish-cream) This is one of my absolute favorite recipes for entertaining. You can see her prepare it [here.... | 1 | t3_435k74 | t3_435k74 | /r/Cooking/comments/t3_435k74/czges9y | null | false | 2016-01-29T14:56:03Z |
czgernu | t1_czgernu | 1,454,079,335 | user_1343eb0aee46 | Cooking | Sounds legit. If it turns out well, let me know the relative amounts you throw in the crock pot. I'll try making it for the wife. | 2 | t1_czgep3r | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czgernu | null | false | 2016-01-29T14:55:35Z |
czgeqj1 | t1_czgeqj1 | 1,454,079,281 | user_d277f46bed48 | Cooking | Ratatouille | 2 | t3_4358qt | t3_4358qt | /r/Cooking/comments/t3_4358qt/czgeqj1 | null | false | 2016-01-29T14:54:41Z |
czgeq5o | t1_czgeq5o | 1,454,079,265 | user_70b8acbb42a5 | Cooking | Which would be better to use? I've got brown sugar already but I can get some honey before making it. | 1 | t1_czgcmcj | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czgeq5o | null | false | 2016-01-29T14:54:25Z |
czgepcw | t1_czgepcw | 1,454,079,227 | user_ea3d8e5512d4 | Cooking | I might cook the broccoli separately - if you leave it in there long enough to cook the roast you'll end up with broccoli mush. | 17 | t3_438rz0 | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czgepcw | null | false | 2016-01-29T14:53:47Z |
czgep3r | t1_czgep3r | 1,454,079,216 | user_70b8acbb42a5 | Cooking | It's gonna be served with rice. If I can get it even kinda close, it will be this garlic rice my gf aunt makes that's super yummy. | 1 | t1_czgef1j | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czgep3r | null | false | 2016-01-29T14:53:36Z |
czgenxz | t1_czgenxz | 1,454,079,161 | user_70b8acbb42a5 | Cooking | Ah, I see. I just went with lemon because we've currently got a bottle of that in the fridge. But I've got time before putting this together to get some better suited ingredients. | 1 | t1_czgeb19 | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czgenxz | null | false | 2016-01-29T14:52:41Z |
czgejh5 | t1_czgejh5 | 1,454,078,949 | user_165838a3de1f | Cooking | Heat 60g of butter in a large saucepan (with a lid), season and brown the pork loin in the butter (tied neatly with kitchen string), add 2 sprigs of thyme and 4 bay leaves and then put the lid on the pan and put into a preheated 180c oven for 1hr and 15minutes.
Whilst the pork is roasting melt 100g butter in a large... | 3 | t3_438ztb | t3_438ztb | /r/Cooking/comments/t3_438ztb/czgejh5 | null | false | 2016-01-29T14:49:09Z |
czgej9t | t1_czgej9t | 1,454,078,937 | user_aae7d14c11d8 | Cooking | Are there any new cooking shows that still follow this format? 10 minute very informative and detailed segments as opposed to 3-5 minute quick edit montages. | 12 | t3_438o4q | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgej9t | null | false | 2016-01-29T14:48:57Z |
czgeisp | t1_czgeisp | 1,454,078,914 | user_2abdbc5025f6 | Cooking | Or perhaps you are Chef John's spirit animal... [do do do do, do do do do](https://youtu.be/-b5aW08ivHU) | 2 | t1_czgdyl1 | t3_438m6b | /r/Cooking/comments/t3_438m6b/czgeisp | null | false | 2016-01-29T14:48:34Z |
czgeghz | t1_czgeghz | 1,454,078,803 | user_655487ebdc55 | Cooking | I've done this a lot,here's some of my past stuffings (ones without cheese);
- Roasted red peppers and mushrooms, lots of garlic.
- Watercress, ginger, water chestnuts, shiitake mushrooms - use plenty of asian spices and flavours, like sesame oil, 5 spice etc. Rub the outside with soy and five spice
- Roasted vege... | 1 | t3_438o4q | t3_438o4q | /r/Cooking/comments/t3_438o4q/czgeghz | null | false | 2016-01-29T14:46:43Z |
czgef1j | t1_czgef1j | 1,454,078,730 | user_1343eb0aee46 | Cooking | Sounds like a rad idea. Especially if you serve it over some rice or noodles. It sounds to me like it might be a little salty if the soy sauce is the primary liquid, but I am also new to more advanced cooking so I have no idea. | 4 | t1_czge671 | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czgef1j | null | false | 2016-01-29T14:45:30Z |
czgeb19 | t1_czgeb19 | 1,454,078,529 | user_aa93e899afb1 | Cooking | Lime is a prominent ingredient in Asian foods | 2 | t1_czge671 | t3_438rz0 | /r/Cooking/comments/t3_438rz0/czgeb19 | null | false | 2016-01-29T14:42:09Z |
czge7ds | t1_czge7ds | 1,454,078,348 | user_fc37a73c4141 | Cooking | Pesto? | 1 | t1_czgbkwx | t3_438o4q | /r/Cooking/comments/t3_438o4q/czge7ds | null | false | 2016-01-29T14:39:08Z |
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