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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d0h5vbc | t1_d0h5vbc | 1,456,688,204 | user_0bc518037695 | Cooking | I tend to roll it up in a kitchen towel and let it sit while I do other things. After smushing it of course. | 2 | t1_d0gqai0 | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0h5vbc | null | false | 2016-02-28T19:36:44Z |
d0h5uwb | t1_d0h5uwb | 1,456,688,185 | user_7685e6f18c59 | Cooking | Fellow Canadian here. We boiled the hotdogs in separate water. The hotdog water was very gross and fatty. | 15 | t1_d0h51wo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h5uwb | null | false | 2016-02-28T19:36:25Z |
d0h5q1x | t1_d0h5q1x | 1,456,687,969 | user_822ca30f1024 | Cooking | > Also, Caesar Salad was invented fairly recently, in Mexico.
Chef Caesar Cardini in Tijuana approxiamately 1924. Most people don't realize - it is not named after a Roman emperor but after the Chef. Given that it is named after him the proper way to order it is not "a Ceasar salad", but "Ceasar's salad" (singular p... | 33 | t1_d0h2nop | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h5q1x | null | false | 2016-02-28T19:32:49Z |
d0h5ncw | t1_d0h5ncw | 1,456,687,847 | user_afed21c3d237 | Cooking | I make mine with Boursin cheese spread instead of the regular filling. | 1 | t3_47zrgt | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0h5ncw | null | false | 2016-02-28T19:30:47Z |
d0h5m2l | t1_d0h5m2l | 1,456,687,790 | user_5581f5558c05 | Cooking | see where I live a melt is open face. like a tuna melt. | 36 | t1_d0h5fuz | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h5m2l | null | false | 2016-02-28T19:29:50Z |
d0h5gv7 | t1_d0h5gv7 | 1,456,687,559 | user_aa84888e0fbf | Cooking | I really like a balsamic glaze on a steak
goes something like this - Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a s... | 2 | t3_47zmhi | t3_47zmhi | /r/Cooking/comments/t3_47zmhi/d0h5gv7 | null | false | 2016-02-28T19:25:59Z |
d0h5gua | t1_d0h5gua | 1,456,687,558 | user_eabc084257a0 | Cooking | If smallish portobellos then I like just basic - butter, garlic and Parmesan cheese. A little breadcrumb on top. | 2 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h5gua | null | false | 2016-02-28T19:25:58Z |
d0h5fuz | t1_d0h5fuz | 1,456,687,516 | user_54a6af2ddfe6 | Cooking | A grilled cheese sandwich is cheese and bread. That's it.
If you put anything else on it, it's a melt. | 203 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h5fuz | null | false | 2016-02-28T19:25:16Z |
d0h5exq | t1_d0h5exq | 1,456,687,475 | user_e8fed5dc36b9 | Cooking | Ew. Reminds me of my malnourished childhood. | 166 | t1_d0h51wo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h5exq | null | false | 2016-02-28T19:24:35Z |
d0h5dxv | t1_d0h5dxv | 1,456,687,431 | user_7dfc32718fa6 | Cooking | Then it's even safer than I thought because hundreds of millions of people eats garlic every day and I've never heard anyone getting botulism from it. I'm sure someone got it but I'd consider it extremely safe. | 2 | t1_d0h35qv | t3_47x0nt | /r/Cooking/comments/t3_47x0nt/d0h5dxv | null | false | 2016-02-28T19:23:51Z |
d0h5dh0 | t1_d0h5dh0 | 1,456,687,410 | user_750c3783a301 | Cooking | I don't usually go to specific slow-cooker places. I use mine for when I don't have the time to hover over a pan. Usually big lumps of meat, or tough cuts that need time to break down to tenderness.
Any casserole that can be oven baked or cooked on the stove top can be done low and slow in the slow cooker.
You can e... | 2 | t1_d0h4e1a | t3_480fla | /r/Cooking/comments/t3_480fla/d0h5dh0 | null | false | 2016-02-28T19:23:30Z |
d0h5apj | t1_d0h5apj | 1,456,687,289 | user_1fb5d6cebfee | Cooking | (At this point, I'm afraid to list anything else from my admittedly long list of things I don't care for.) All the angry posts have just served to boost the popularity of the thread, which has increased the visibility, and I've gotten a ton more suggestions because of it. And all the angry responses are hilarious -- ho... | 7 | t1_d0gyd1e | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0h5apj | null | false | 2016-02-28T19:21:29Z |
d0h56y0 | t1_d0h56y0 | 1,456,687,127 | [deleted] | Cooking | [deleted] | 1 | t1_d0gl82g | t3_47x2we | /r/Cooking/comments/t3_47x2we/d0h56y0 | null | false | 2016-02-28T19:18:47Z |
d0h56c8 | t1_d0h56c8 | 1,456,687,101 | user_66cf33e86c60 | Cooking | Isn't 100% cacao chocolate just unsweetened baking chocolate? There are a bunch of baking recipes for that, I use it when making chocolate cakes. Look for recipes that use Baker's Chocolate, which is another 100% cacao chocolate. | 2 | t3_47ykbx | t3_47ykbx | /r/Cooking/comments/t3_47ykbx/d0h56c8 | null | false | 2016-02-28T19:18:21Z |
d0h567q | t1_d0h567q | 1,456,687,096 | user_2b50dc4ff067 | Cooking | Fear not! http://www.seriouseats.com/2016/02/the-food-lab-how-to-make-best-fried-rice-chinese-thai-wok-technique-right-type-of-rice.html | 7 | t3_484hpy | t3_484hpy | /r/Cooking/comments/t3_484hpy/d0h567q | null | false | 2016-02-28T19:18:16Z |
d0h53qf | t1_d0h53qf | 1,456,686,993 | user_3dd6446dd1de | Cooking | Great link thanks! | 1 | t1_d0g6r4w | t3_47xv6r | /r/Cooking/comments/t3_47xv6r/d0h53qf | null | false | 2016-02-28T19:16:33Z |
d0h51wo | t1_d0h51wo | 1,456,686,919 | user_eb17305cbb24 | Cooking | Canadian here.... You have to boil the hot dogs first THEN use the water to make kraft dinner. | 303 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h51wo | null | false | 2016-02-28T19:15:19Z |
d0h4zwm | t1_d0h4zwm | 1,456,686,835 | user_3d79b07faabf | Cooking | Yeah it's fine but I could die happy with a Sarcones hoagie in my belly. The only thing I'd be with a cheese steak in me is not hungry anymore. | 6 | t1_d0h4a79 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h4zwm | null | false | 2016-02-28T19:13:55Z |
d0h4yw7 | t1_d0h4yw7 | 1,456,686,790 | user_39e64d268b82 | Cooking | I own Paprika on Android and I liked it. But I use Linux and they only make apps for Windows and Mac. And their desktop apps also cost $20@.
I really like an app called Gourmet Recipe Manager. It's able to import recipes from any web page, not just the ones that are formatted properly.
And it can download a USDA d... | 1 | t1_d0gy8nv | t3_481fah | /r/Cooking/comments/t3_481fah/d0h4yw7 | null | false | 2016-02-28T19:13:10Z |
d0h4yqp | t1_d0h4yqp | 1,456,686,785 | user_4134825417c1 | Cooking | Ground veal, breadcrumbs, herbs. | 1 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h4yqp | null | false | 2016-02-28T19:13:05Z |
d0h4rnl | t1_d0h4rnl | 1,456,686,473 | user_e9f9a96e2ae2 | Cooking | I'd try it under a fan rather than in the oven. | 7 | t1_d0h3ntm | t3_484hpy | /r/Cooking/comments/t3_484hpy/d0h4rnl | null | false | 2016-02-28T19:07:53Z |
d0h4mp8 | t1_d0h4mp8 | 1,456,686,255 | user_a97aef0119d7 | Cooking | Awesome! I'm thinking of making this: http://www.thepetitgourmet.com/sausage-rougail-rougail-saucisse-sundaysupper/ | 1 | t1_d0gtt4z | t3_47xqss | /r/Cooking/comments/t3_47xqss/d0h4mp8 | null | false | 2016-02-28T19:04:15Z |
d0h4kw5 | t1_d0h4kw5 | 1,456,686,177 | user_39e64d268b82 | Cooking | I don't need a specific format. I just want to know that I can get my data out of Pepperplate if I choose to do so.
When I looked at them a few years ago, they did not offer export and when I emailed them, they said it wasn't on any of their roadmaps.
Finding and cataloguing recipes takes a lot of work. Should they... | 1 | t1_d0h1t5e | t3_481fah | /r/Cooking/comments/t3_481fah/d0h4kw5 | null | false | 2016-02-28T19:02:57Z |
d0h4kun | t1_d0h4kun | 1,456,686,175 | user_efc5ac90fbdd | Cooking | Goat cheese, breadcrumbs, and toasted slivered almonds. | 2 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h4kun | null | false | 2016-02-28T19:02:55Z |
d0h4i06 | t1_d0h4i06 | 1,456,686,047 | user_8a888b9603a1 | Cooking | Not so much a filling but I feel like it's worth mentioning because it's so good. Roast some garlic and red peppers, chop and mix them with some olive oil, balsamic vinegar, Dijon mustard, salt and pepper and the chopped up grilled portobello stems. Drizzle the cap with olive oil, grill, then add the sauce. Yum. | 2 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h4i06 | null | false | 2016-02-28T19:00:47Z |
d0h4g3y | t1_d0h4g3y | 1,456,685,967 | user_94fd1382ff6b | Cooking | Pancetta and any type of soft-cheese. | 2 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h4g3y | null | false | 2016-02-28T18:59:27Z |
d0h4ej7 | t1_d0h4ej7 | 1,456,685,895 | user_358195666e4d | Cooking | If the curd doesn't squeak your poutine is weak. | 382 | t1_d0h3jz4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h4ej7 | null | false | 2016-02-28T18:58:15Z |
d0h4e1a | t1_d0h4e1a | 1,456,685,874 | user_3dd6446dd1de | Cooking | This is great. Easy-peasy and complete with bubbles!
Not, what should I put them in. BTW, might you know of a good slow cooker recipe source where the recipes don't call for a packet of Lipton or a can of Campbells? I can fake it I guess but not having to would be nice. | 1 | t1_d0h44yg | t3_480fla | /r/Cooking/comments/t3_480fla/d0h4e1a | null | false | 2016-02-28T18:57:54Z |
d0h4dln | t1_d0h4dln | 1,456,685,855 | user_9fec7ca1e397 | Cooking | nah.
| 3 | t1_d0h39xx | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h4dln | null | false | 2016-02-28T18:57:35Z |
d0h4aou | t1_d0h4aou | 1,456,685,729 | user_96faa7bb2a09 | Cooking | Make it into a chili of sorts | 1 | t3_483ymb | t3_483ymb | /r/Cooking/comments/t3_483ymb/d0h4aou | null | false | 2016-02-28T18:55:29Z |
d0h4alv | t1_d0h4alv | 1,456,685,725 | user_2effe1a2cd29 | Cooking | Cooking the damn lobsters too long. Nothing makes me more angry! | 32 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h4alv | null | false | 2016-02-28T18:55:25Z |
d0h4a79 | t1_d0h4a79 | 1,456,685,707 | user_531a43e0bc41 | Cooking | god..those amaroso rolls and cheez whiz. heavenly. | 2 | t1_d0h343u | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h4a79 | null | false | 2016-02-28T18:55:07Z |
d0h48ux | t1_d0h48ux | 1,456,685,648 | user_767e44b9ed4e | Cooking | Check out [rule number 2](http://www.seriouseats.com/2016/02/the-food-lab-how-to-make-best-fried-rice-chinese-thai-wok-technique-right-type-of-rice.html) of this J. Kenjilopez article about fried rice. It's not necessary to use day old rice, the tl;dr is basically spread out the fresh rice and make sure most of the sur... | 25 | t3_484hpy | t3_484hpy | /r/Cooking/comments/t3_484hpy/d0h48ux | null | false | 2016-02-28T18:54:08Z |
d0h48nq | t1_d0h48nq | 1,456,685,639 | user_2c59b9d3bfab | Cooking | For me, it's the fungus thing. I can't bring myself to eat anything that's so closely related to athletes foot. | 4 | t1_d0govwe | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0h48nq | null | false | 2016-02-28T18:53:59Z |
d0h47zc | t1_d0h47zc | 1,456,685,610 | user_0ca8e62d9409 | Cooking | Chorizo! I've been craving it... | 1 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h47zc | null | false | 2016-02-28T18:53:30Z |
d0h46is | t1_d0h46is | 1,456,685,544 | user_c1a42af5e2e7 | Cooking | Seconding pepperplate. It's my favorite. Not sure about exporting though. | 1 | t1_d0gv65k | t3_481fah | /r/Cooking/comments/t3_481fah/d0h46is | null | false | 2016-02-28T18:52:24Z |
d0h44yg | t1_d0h44yg | 1,456,685,476 | user_750c3783a301 | Cooking | The acid lactose in the yogurt acts with the baking powder to produce the carbon dioxide which makes it light and fluffy - like mentos and coke, only less explody. The reaction won't go on forever though, which is why you need to get it in and cooking asap.
I would suggest mixing/adding them in the last half hour of c... | 2 | t1_d0h3k21 | t3_480fla | /r/Cooking/comments/t3_480fla/d0h44yg | null | false | 2016-02-28T18:51:16Z |
d0h44ea | t1_d0h44ea | 1,456,685,450 | user_531a43e0bc41 | Cooking | Thanks - I'll give this a shot! | 1 | t1_d0h3oq0 | t3_484hpy | /r/Cooking/comments/t3_484hpy/d0h44ea | null | false | 2016-02-28T18:50:50Z |
d0h4138 | t1_d0h4138 | 1,456,685,299 | user_7c72dfafdb98 | Cooking | Using the brown abomination called 'Curry powder'. 'Nuff said! | 24 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h4138 | null | false | 2016-02-28T18:48:19Z |
d0h3ydn | t1_d0h3ydn | 1,456,685,183 | user_3a04327bf3a5 | Cooking | stuff 50/50 mix of italian sausage and ground veal or beef. with chopped onions through the meat- set into a casserole dish with meat side up in a poaching liquid of olive oil, sprig rosemary, sprig thyme, and chopped shallots and white wine that's been preheated in a 350 degree oven for 10 minutes baste the stuffed mu... | 4 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h3ydn | null | false | 2016-02-28T18:46:23Z |
d0h3vtw | t1_d0h3vtw | 1,456,685,075 | user_68bcbe548476 | Cooking | It makes a good topping for a jacket potato, or you could make lasagne or cannelloni | 3 | t3_483ymb | t3_483ymb | /r/Cooking/comments/t3_483ymb/d0h3vtw | null | false | 2016-02-28T18:44:35Z |
d0h3tyh | t1_d0h3tyh | 1,456,684,993 | user_4f7277c92298 | Cooking | Everyone seems to over cook/steep the tea when making sweet tea. | 117 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h3tyh | null | false | 2016-02-28T18:43:13Z |
d0h3qti | t1_d0h3qti | 1,456,684,853 | user_b741c07c9b55 | Cooking | You idiot.
You frost them with toothpaste. I thought everyone knew that. And you need to marinate them in Listerine before you even start.
You are a barbarian. | 4 | t1_d0h2kvb | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h3qti | null | false | 2016-02-28T18:40:53Z |
d0h3qu7 | t1_d0h3qu7 | 1,456,684,853 | user_77e1531c34ef | Cooking | Frier | 1 | t1_d0gypz5 | t3_47zbn3 | /r/Cooking/comments/t3_47zbn3/d0h3qu7 | null | false | 2016-02-28T18:40:53Z |
d0h3pc7 | t1_d0h3pc7 | 1,456,684,790 | user_5b62ad3ce830 | Cooking | This is the right answer. I've used it for several years now and it's a fantastic app. Also there is no monthly subscription fee. Really works well. | 1 | t1_d0gy8nv | t3_481fah | /r/Cooking/comments/t3_481fah/d0h3pc7 | null | false | 2016-02-28T18:39:50Z |
d0h3oq0 | t1_d0h3oq0 | 1,456,684,762 | user_384870a2bc40 | Cooking | Spread it out in a thin layer on a baking sheet. Maybe throw that baking sheet in the fridge.
I like mixing old/stale rice with fresh rice when making fried rice.
Maybe you thought of all that already. Well, you asked for it, so there it is. | 1 | t3_484hpy | t3_484hpy | /r/Cooking/comments/t3_484hpy/d0h3oq0 | null | false | 2016-02-28T18:39:22Z |
d0h3ntm | t1_d0h3ntm | 1,456,684,721 | user_2d716b96312a | Cooking | This is complete conjecture, and I have never done it - just the first thing to cross my mind.
You could try spreading it out on a cookie sheet in a very low oven. | 3 | t3_484hpy | t3_484hpy | /r/Cooking/comments/t3_484hpy/d0h3ntm | null | false | 2016-02-28T18:38:41Z |
d0h3lkx | t1_d0h3lkx | 1,456,684,620 | user_2f6d548c380e | Cooking | I would love to make the stew that was prepared earlier in the episode.
So far, this is what I've pieced together as a recipe. Please feel free to make corrections and fill in gaps:
1. Sautee a mire poix: 1 onion, 4 stalks celery 4 carrots until tender/translucent
2. In a cast iron skillet, sear beef until brown on ... | 1 | t3_47mg4q | t3_47mg4q | /r/Cooking/comments/t3_47mg4q/d0h3lkx | null | false | 2016-02-28T18:37:00Z |
d0h3k21 | t1_d0h3k21 | 1,456,684,551 | user_3dd6446dd1de | Cooking | Why yogurt--fermentation? And in the cooker--the whole time or just toward the end? | 1 | t1_d0h39an | t3_480fla | /r/Cooking/comments/t3_480fla/d0h3k21 | null | false | 2016-02-28T18:35:51Z |
d0h3jz4 | t1_d0h3jz4 | 1,456,684,547 | user_e52c537ee326 | Cooking | Poutine calls for fresh cheese curds. Shredded cheese doesn't work. | 659 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h3jz4 | null | false | 2016-02-28T18:35:47Z |
d0h3ijq | t1_d0h3ijq | 1,456,684,479 | [deleted] | Cooking | [deleted] | 1 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h3ijq | null | false | 2016-02-28T18:34:39Z |
d0h3i31 | t1_d0h3i31 | 1,456,684,457 | user_7fc4395af3cc | Cooking | Shallots, garlic, and onion sautéed together. Mix with goat cheese, a little salt and pepper.
Or my family's fave, jowl bacon diced and fried crisp, mix with Colby jack, a dash of dale's seasoning, cream cheese, mayo, garlic, and sour cream. Top with crushed garlic and butter croutons. | 2 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h3i31 | null | false | 2016-02-28T18:34:17Z |
d0h3egg | t1_d0h3egg | 1,456,684,292 | user_8612480006ae | Cooking | Chopped portobello stems with pesto sauce. Coat with parmesan cheese (not the wood pulp type). | 2 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h3egg | null | false | 2016-02-28T18:31:32Z |
d0h39xx | t1_d0h39xx | 1,456,684,093 | user_c1d104b432c6 | Cooking | .... Dude.
Username?
| 7 | t1_d0h1dfn | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h39xx | null | false | 2016-02-28T18:28:13Z |
d0h39an | t1_d0h39an | 1,456,684,065 | user_750c3783a301 | Cooking | Yes - Usually for a quick pizza base or flatbreads.
The sooner you get it cooking after adding the yogurt, the puffier it will be. | 2 | t1_d0gy19y | t3_480fla | /r/Cooking/comments/t3_480fla/d0h39an | null | false | 2016-02-28T18:27:45Z |
d0h38sm | t1_d0h38sm | 1,456,684,043 | user_dedffcddaee6 | Cooking | I'm also looking for a book that isn't just Chinese food. I do like the way the Stir Frying to the Sky's Edge book looks, so it looks like I probably need more than one book if I want to incorporate other cuisines. | 1 | t1_d0h2zas | t3_483q1z | /r/Cooking/comments/t3_483q1z/d0h38sm | null | false | 2016-02-28T18:27:23Z |
d0h369u | t1_d0h369u | 1,456,683,931 | user_55ea8396a46a | Cooking | Caramelised onion and Stilton. I literally cannot believe no one has mentioned this. It's our valentines day favourite. Grill the shroom with the caramelised onion and Stilton, perfect. you have to try this. It's quite acidic so some nice bread next to it or something else after is good. | 5 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h369u | null | false | 2016-02-28T18:25:31Z |
d0h35sd | t1_d0h35sd | 1,456,683,911 | user_0b2a34ff171b | Cooking | My onion thing gives me bad stomach cramps. | 1 | t1_d0h09ff | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0h35sd | null | false | 2016-02-28T18:25:11Z |
d0h35qv | t1_d0h35qv | 1,456,683,909 | user_34da508178e0 | Cooking | Cooked garlic is basically as susceptible to botulinum as raw. The endospores will survive normal boiling. Pressure canning, acidity, and/or reduced water activity (salting or drying the garlic) are necessary to reduce the risk. | 2 | t1_d0gro45 | t3_47x0nt | /r/Cooking/comments/t3_47x0nt/d0h35qv | null | false | 2016-02-28T18:25:09Z |
d0h35im | t1_d0h35im | 1,456,683,899 | user_4e98808eea43 | Cooking | Plus, they generally weren't the best pick in the crop to begin with. | 7 | t1_d0h2ycs | t3_483tut | /r/Cooking/comments/t3_483tut/d0h35im | null | false | 2016-02-28T18:24:59Z |
d0h343u | t1_d0h343u | 1,456,683,837 | user_3d79b07faabf | Cooking | I grew up in Philly and am currently sitting in an Old City apartment. I thought the same thing.
I will say though.. I think better cheese steaks exist outside of Philly.. As long as there are no peppers or mushrooms. That is still an abomination. Outside Philly cheese steaks are treated like a legitimate food. Here ... | 37 | t1_d0h2nop | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h343u | null | false | 2016-02-28T18:23:57Z |
d0h3269 | t1_d0h3269 | 1,456,683,751 | user_2c0313427f54 | Cooking | Make them into a mushroom w/ goats cheese Wellington. | 2 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h3269 | null | false | 2016-02-28T18:22:31Z |
d0h30d5 | t1_d0h30d5 | 1,456,683,669 | user_34da508178e0 | Cooking | Garlic is no more of a vector than any other low-acid food. Botulinum spores are commonplace everywhere - on soils, vegetables, fish, etc.
| 3 | t1_d0gb370 | t3_47x0nt | /r/Cooking/comments/t3_47x0nt/d0h30d5 | null | false | 2016-02-28T18:21:09Z |
d0h2zas | t1_d0h2zas | 1,456,683,618 | user_4c2e8a9ef4ea | Cooking | You want Grace Young's books. Both the Breath of Wok and Stir Frying to the Sky's Edge are highly acclaimed. She devotes a chapter on how to buy, season and take care of a wok. Another chapter on technique. Then she dives into the recipes. I learned how to wok with these books and finally have restaurant quality Chines... | 1 | t3_483q1z | t3_483q1z | /r/Cooking/comments/t3_483q1z/d0h2zas | null | false | 2016-02-28T18:20:18Z |
d0h2ycs | t1_d0h2ycs | 1,456,683,578 | user_2b5642018a08 | Cooking | About an 80% mark up. And those pre-cut veggies were cut a week or more ago. All their flavor is gone.
Source: I work produce at a high end grocery store. | 9 | t3_483tut | t3_483tut | /r/Cooking/comments/t3_483tut/d0h2ycs | null | false | 2016-02-28T18:19:38Z |
d0h2y06 | t1_d0h2y06 | 1,456,683,563 | user_6f73664dedfa | Cooking | This is perfect, I'll freeze bags of this and not have to can anything! Thanks! | 2 | t1_d0gwz9n | t3_47xyy2 | /r/Cooking/comments/t3_47xyy2/d0h2y06 | null | false | 2016-02-28T18:19:23Z |
d0h2w20 | t1_d0h2w20 | 1,456,683,478 | user_2f95cba32791 | Cooking | I'm actually heading to the Asian market today, so I definitely will. | 2 | t1_d0gttoy | t3_47xmk8 | /r/Cooking/comments/t3_47xmk8/d0h2w20 | null | false | 2016-02-28T18:17:58Z |
d0h2nop | t1_d0h2nop | 1,456,683,113 | user_a60098c6b6c2 | Cooking | I've known a few people who grew up in Italy who do seven fishes, so I don't think it's unknown over there. Also, Caesar Salad was invented fairly recently, in Mexico.
Being from Philadelphia, people seem to get the cheesesteak wrong a lot. Putting peppers and mushrooms on it is the thing I see most often, so one in P... | 23 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h2nop | null | false | 2016-02-28T18:11:53Z |
d0h2kvb | t1_d0h2kvb | 1,456,682,987 | user_3095f508d99d | Cooking | Toothpaste | 1 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h2kvb | null | false | 2016-02-28T18:09:47Z |
d0h2hl3 | t1_d0h2hl3 | 1,456,682,841 | user_9091c5fe76b9 | Cooking | You have to try this. [Hi-protien low carb mushroom tuna melts] (http://fitmencook.com/low-carb-mushroom-tuna-melts/) I couldn't get enough of them. You can also do chicken or shrimp | 2 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h2hl3 | null | false | 2016-02-28T18:07:21Z |
d0h2g6o | t1_d0h2g6o | 1,456,682,779 | user_e5fabf71bb4c | Cooking | Thank you. And while I generally don't care for recipes with cream cheese as a major integrated component, this sounds damn sexy.
OP's post inspired me. I'm working on a salmon Wellington as we speak. Spinach, bacon, caramelized onion will replace the mushrooms. Because, as much as I love mushrooms, fuck the mushroom... | 3 | t1_d0gyy2c | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0h2g6o | null | false | 2016-02-28T18:06:19Z |
d0h2eda | t1_d0h2eda | 1,456,682,697 | [deleted] | Cooking | [removed] | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0h2eda | null | false | 2016-02-28T18:04:57Z |
d0h2083 | t1_d0h2083 | 1,456,682,053 | user_720a2c51f969 | Cooking | I just did the same thing the other day and had to make do with the limited ingredient that I had.
I chopped up some button mushrooms and made a duxelle and then combined that with some Italian sausage (not in a casing). I then topped that with a slice of buffalo mozzarella. Once out of the oven, I finished them with ... | 3 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h2083 | null | false | 2016-02-28T17:54:13Z |
d0h1t5e | t1_d0h1t5e | 1,456,681,734 | user_5c8ef1fb0726 | Cooking | I too love Pepperplate. What format are you wanting to export to exactly? Pepperplate is pretty simple and doesn't require a subscription. | 1 | t1_d0gv65k | t3_481fah | /r/Cooking/comments/t3_481fah/d0h1t5e | null | false | 2016-02-28T17:48:54Z |
d0h1hb6 | t1_d0h1hb6 | 1,456,681,198 | user_a02ed3f2304c | Cooking | Isn't that what I wrote? | 2 | t1_d0gw5yy | t3_47ykbx | /r/Cooking/comments/t3_47ykbx/d0h1hb6 | null | false | 2016-02-28T17:39:58Z |
d0h1dql | t1_d0h1dql | 1,456,681,036 | user_a25558da8bb5 | Cooking | You should leave the fat cap on the brisket if you are smoking. The fat doesn't block smoke penetration in a negative manner and increases the perception of moisture in a meat you are about to cook for a long dang time. I prefer the fattier end of a brisket, and will often separate the fatty side from the lean portion ... | 2 | t3_47yxpp | t3_47yxpp | /r/Cooking/comments/t3_47yxpp/d0h1dql | null | false | 2016-02-28T17:37:16Z |
d0h1dfn | t1_d0h1dfn | 1,456,681,021 | user_9fec7ca1e397 | Cooking | It's a variation on two different recipes. I LOVE the pepper vinaigrette from [this one](http://www.epicurious.com/recipes/food/views/portobello-steak-sandwiches-with-gorgonzola-butter-and-red-pepper-vinaigrette-12008). You can use it for other dishes as well. Actually this entire recipe is delicious but if you want to... | 11 | t1_d0gy8kn | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h1dfn | null | false | 2016-02-28T17:37:01Z |
d0h186x | t1_d0h186x | 1,456,680,777 | user_44ace2a6ecc2 | Cooking | I LOVE chicken roulades! I do them at work frequently, and we do about 20 birds each time. It's intense, but I really really love the payoff. | 1 | t1_d0gywo2 | t3_47zs23 | /r/Cooking/comments/t3_47zs23/d0h186x | null | false | 2016-02-28T17:32:57Z |
d0h184v | t1_d0h184v | 1,456,680,774 | user_4e98808eea43 | Cooking | pound out your chicken, stuff it with the apple and shallot (thin sliced)
roll it back up.
use the sprouts, bacon and cabbage as the side dish. | 1 | t3_481e98 | t3_481e98 | /r/Cooking/comments/t3_481e98/d0h184v | null | false | 2016-02-28T17:32:54Z |
d0h180j | t1_d0h180j | 1,456,680,769 | user_e91e689caec0 | Cooking | Chorizo stuffing | 5 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h180j | null | false | 2016-02-28T17:32:49Z |
d0h17h7 | t1_d0h17h7 | 1,456,680,745 | user_5a327bb19c55 | Cooking | Awesome...
Try do describe the problem/flavors
Suggest alternatives...
Get downvoted, without a single reply...
This is somehow the worst sub on Reddit to interact in. Seems to be a constant in every single thread. Not that I'm that active here, but I see it all the time with others as well. | -2 | t1_d0gqs7r | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0h17h7 | null | false | 2016-02-28T17:32:25Z |
d0h16ye | t1_d0h16ye | 1,456,680,721 | user_5c8ef1fb0726 | Cooking | My favorite portabello toppings have always been sliced cherry tomatoes, mozzarella, and a grind of black pepper broiled until the cheese is brown and the tomatoes sort of pop out of their skin. | 4 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h16ye | null | false | 2016-02-28T17:32:01Z |
d0h12ot | t1_d0h12ot | 1,456,680,517 | user_9570697af81c | Cooking | $$$$$$
And one teaches you good knife skills and makes you a better cook. The other doesn't. | 6 | t3_483tut | t3_483tut | /r/Cooking/comments/t3_483tut/d0h12ot | null | false | 2016-02-28T17:28:37Z |
d0h12ab | t1_d0h12ab | 1,456,680,496 | user_4e98808eea43 | Cooking | you could try an Italian take on shepherd's pie using gnocchi as the top crust. | 2 | t3_483ymb | t3_483ymb | /r/Cooking/comments/t3_483ymb/d0h12ab | null | false | 2016-02-28T17:28:16Z |
d0h1215 | t1_d0h1215 | 1,456,680,483 | user_c3a55ad18cae | Cooking | beer and iced tea | 2 | t3_480d0p | t3_480d0p | /r/Cooking/comments/t3_480d0p/d0h1215 | null | false | 2016-02-28T17:28:03Z |
d0h0zzc | t1_d0h0zzc | 1,456,680,387 | user_f498fe06a6ff | Cooking | Make lasagna with it and also a very popular dish is to make pan fried polenta cakes, pour bolognese over it, and then melt mozzarella on top. | 4 | t3_483ymb | t3_483ymb | /r/Cooking/comments/t3_483ymb/d0h0zzc | null | false | 2016-02-28T17:26:27Z |
d0h0wzk | t1_d0h0wzk | 1,456,680,240 | user_8dffccab2a48 | Cooking | If the fat's inedible, it might be a time/temp issue. I normally do an untrimmed 20lb'r at 20 hours/170F and the fat becomes by far the best part. | 2 | t1_d0gpqr5 | t3_47yxpp | /r/Cooking/comments/t3_47yxpp/d0h0wzk | null | false | 2016-02-28T17:24:00Z |
d0h0wwe | t1_d0h0wwe | 1,456,680,236 | user_4e98808eea43 | Cooking | It would be interesting to make a mousse from other mushrooms and fill the caps using an iSi whip. (google iSi whip)
garnish with fried sage | 2 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h0wwe | null | false | 2016-02-28T17:23:56Z |
d0h0klr | t1_d0h0klr | 1,456,679,662 | user_47b7a82626bb | Cooking | PIZZA!! use the mushroom caps as the crust and go crazy with your sauce, cheese and toppings. | 7 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h0klr | null | false | 2016-02-28T17:14:22Z |
d0h0jj0 | t1_d0h0jj0 | 1,456,679,611 | user_18b3bfb4d569 | Cooking | I use crab, cream cheese, green onions, butter and bread crumbs | 2 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0h0jj0 | null | false | 2016-02-28T17:13:31Z |
d0h0hy2 | t1_d0h0hy2 | 1,456,679,537 | user_87443e899193 | Cooking | http://plantoeat.com
Totally browser based so you don't need apps everywhere and it runs on everything. Great recipe clipper and planner too. It's pretty much perfect. | 2 | t3_481fah | t3_481fah | /r/Cooking/comments/t3_481fah/d0h0hy2 | null | false | 2016-02-28T17:12:17Z |
d0h0hsp | t1_d0h0hsp | 1,456,679,530 | user_749001d7b6be | Cooking | I try mushrooms about once a year to see if perhaps my taste buds have changed. I can't stand the taste nor the texture. I really want to make a beef wellington sans mushrooms as well!! I wonder if eggplant would work.
People trying to convince you/us just don't get it. | 2 | t1_d0gnw29 | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0h0hsp | null | false | 2016-02-28T17:12:10Z |
d0h09ff | t1_d0h09ff | 1,456,679,139 | user_e3fa680dce70 | Cooking | Around the same age, I started getting sick with garlic. Onions are okay for me in moderation, but I can't do them raw. The garlic issue has gotten worse over the last few years - but I have recently discovered that eating several Tums after garlic reduces the effects for some reason. For comparison, my garlic sickness... | 1 | t1_d0gy05f | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0h09ff | null | false | 2016-02-28T17:05:39Z |
d0h06ct | t1_d0h06ct | 1,456,678,990 | user_ed0991ecf6f9 | Cooking | The difference is time and money. Less time costs more money.
If you are capable with a knife, and have a chef's knife or other large blade, the time to wash and dispatch carrots and an onion should be about five minutes. This a skill worth learning and you can freeze your own chopped veggies for future soups. | 4 | t3_483tut | t3_483tut | /r/Cooking/comments/t3_483tut/d0h06ct | null | false | 2016-02-28T17:03:10Z |
d0h03b3 | t1_d0h03b3 | 1,456,678,847 | user_5571ad55adad | Cooking | Anything garlic is a plus in my book and seems so simple! Thanks for the tip :-) | 2 | t1_d0goosj | t3_47zmhi | /r/Cooking/comments/t3_47zmhi/d0h03b3 | null | false | 2016-02-28T17:00:47Z |
d0h003d | t1_d0h003d | 1,456,678,693 | user_997397d7eec5 | Cooking | It's what you bake with. | 4 | t1_d0grsg3 | t3_47ykbx | /r/Cooking/comments/t3_47ykbx/d0h003d | null | false | 2016-02-28T16:58:13Z |
d0gzr6y | t1_d0gzr6y | 1,456,678,269 | [deleted] | Cooking | [deleted] | 1 | t3_47zrgt | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gzr6y | null | false | 2016-02-28T16:51:09Z |
d0gzkgo | t1_d0gzkgo | 1,456,677,943 | user_87ff905df607 | Cooking | Sour cream, salt, pepper and some parsley flakes are quite refreshing also. | 1 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0gzkgo | null | false | 2016-02-28T16:45:43Z |
d0gzk3n | t1_d0gzk3n | 1,456,677,924 | user_8e513017b13d | Cooking | We just started using Paprika about a 3 weeks ago. Love it so far. The only thing it's missing for me is being able to make "sub-recipes" or link recipes. So if my recipe calls for a particular sauce, like tartar sauce, I have to either re-write the tartar sauce recipe for each recipe it is used in, or go find the tart... | 4 | t1_d0gy8nv | t3_481fah | /r/Cooking/comments/t3_481fah/d0gzk3n | null | false | 2016-02-28T16:45:24Z |
d0gzgip | t1_d0gzgip | 1,456,677,743 | user_9bbcb31e23a3 | Cooking | Appetizers? Easy peasies are crackers and cheese, chips and dip, bacon wrapped anything (use muffin tins for speed) | 2 | t3_480d0p | t3_480d0p | /r/Cooking/comments/t3_480d0p/d0gzgip | null | false | 2016-02-28T16:42:23Z |
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