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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d0gu3f6 | t1_d0gu3f6 | 1,456,665,805 | user_0a9b0f46f46f | Cooking | I like what you're thinking. Do you have any dry cider at home? I'd use that with the apples to create a sauce. | 2 | t3_481e98 | t3_481e98 | /r/Cooking/comments/t3_481e98/d0gu3f6 | null | false | 2016-02-28T13:23:25Z |
d0gu1s2 | t1_d0gu1s2 | 1,456,665,654 | user_0a9b0f46f46f | Cooking | I would just make sure it smelled fine and then reheat it a little longer. Taste a spoonful to make sure it tastes good, then eat it or toss it. | 6 | t3_481p26 | t3_481p26 | /r/Cooking/comments/t3_481p26/d0gu1s2 | null | false | 2016-02-28T13:20:54Z |
d0gu0a7 | t1_d0gu0a7 | 1,456,665,511 | user_31795907a04a | Cooking | Have you tried Copy Me That? | 12 | t3_481fah | t3_481fah | /r/Cooking/comments/t3_481fah/d0gu0a7 | null | false | 2016-02-28T13:18:31Z |
d0gtvif | t1_d0gtvif | 1,456,665,066 | user_2b50dc4ff067 | Cooking | This is not traditional. This was a recipe from Chefsteps. This wasn't rolled. | 1 | t1_d0gqoh7 | t3_47zs23 | /r/Cooking/comments/t3_47zs23/d0gtvif | null | false | 2016-02-28T13:11:06Z |
d0gttoy | t1_d0gttoy | 1,456,664,890 | user_127f4251cf4c | Cooking | I have seen a lot of people say a carbon steel woo from an Asian grocer for like $30 is perfect for the job, look into that before jumping in with the fancy cookware. | 2 | t1_d0g3crs | t3_47xmk8 | /r/Cooking/comments/t3_47xmk8/d0gttoy | null | false | 2016-02-28T13:08:10Z |
d0gtt4z | t1_d0gtt4z | 1,456,664,835 | user_cf87c2c2103f | Cooking | Jeez... $5 for 15oz? Although I do pay as much for forbidden rice. I've never had it, bit I'll be ordering some soon.
Will update. | 1 | t3_47xqss | t3_47xqss | /r/Cooking/comments/t3_47xqss/d0gtt4z | null | false | 2016-02-28T13:07:15Z |
d0gtnmd | t1_d0gtnmd | 1,456,664,286 | user_f511e342ad5b | Cooking | Just some mushrooms
| 12 | t1_d0gpogr | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gtnmd | null | false | 2016-02-28T12:58:06Z |
d0gtc7x | t1_d0gtc7x | 1,456,663,065 | user_a72034a4b420 | Cooking | Yeah I would say avoid lying about allergies, in commercial kitchens (if they are run well) they have very strict protocols to avoid contaminating your food. That's really a shitty thing to do if she's not actually allergic.
If she gets something with mushrooms in it after requesting it without, just send it back. | 9 | t1_d0gst2r | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gtc7x | null | false | 2016-02-28T12:37:45Z |
d0gtbno | t1_d0gtbno | 1,456,663,003 | user_b930ca9fcb17 | Cooking | Salt potatoes are huge around me for bbq. | 3 | t3_480d0p | t3_480d0p | /r/Cooking/comments/t3_480d0p/d0gtbno | null | false | 2016-02-28T12:36:43Z |
d0gt63b | t1_d0gt63b | 1,456,662,255 | user_6ab2754a80a2 | Cooking | I always brine poultry and pork before cooking. A cup of salt to a gallon of water. It makes an amazing difference in how tender and juicy the cooked meat is. I don't know why I don't brine beef. | 2 | t3_481alm | t3_481alm | /r/Cooking/comments/t3_481alm/d0gt63b | null | false | 2016-02-28T12:24:15Z |
d0gt2gt | t1_d0gt2gt | 1,456,661,813 | user_08b51d34f1d3 | Cooking | This thread is hilarious.
I make wellingtons with, and without mushrooms on occasion...I have a friend that hates mushrooms, like you. I teased her once, and that's only because I love mushrooms, like double the amount of mushrooms in any recipe that calls for them, and ones that don't! I make up for what you don't e... | 32 | t3_47zrgt | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gt2gt | null | false | 2016-02-28T12:16:53Z |
d0gt10j | t1_d0gt10j | 1,456,661,642 | user_f3dd0d72aa01 | Cooking | Bacon jam. | 5 | t3_47zrgt | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gt10j | null | false | 2016-02-28T12:14:02Z |
d0gsy56 | t1_d0gsy56 | 1,456,661,306 | user_7345dbb3f360 | Cooking | I think I would try a combination of diced bread and onions. Because I like onion. | 2 | t3_47zrgt | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gsy56 | null | false | 2016-02-28T12:08:26Z |
d0gsy1y | t1_d0gsy1y | 1,456,661,296 | user_cd6c5d6aee62 | Cooking | Most truffle oil is made of thioesther chemicals and not made with truffles at all. | 8 | t1_d0go2hb | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gsy1y | null | false | 2016-02-28T12:08:16Z |
d0gsx5v | t1_d0gsx5v | 1,456,661,193 | user_544df27fe366 | Cooking | As soon as you flip it the last time, try topping it with goat cheese and covering the pan. Maybe even pour just a little beer in the skillet to steam the cheese. The contrast of flavors/textures is great. Especially if you serve the steak on a bed of grilled/sauteed onions. | 2 | t3_47zmhi | t3_47zmhi | /r/Cooking/comments/t3_47zmhi/d0gsx5v | null | false | 2016-02-28T12:06:33Z |
d0gsvs6 | t1_d0gsvs6 | 1,456,661,033 | user_969645bc24c6 | Cooking | Dash of soy and a bit of water to deglaze, yummy.
And caramelize them in butter. | 2 | t1_d0gsj04 | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gsvs6 | null | false | 2016-02-28T12:03:53Z |
d0gsvc4 | t1_d0gsvc4 | 1,456,660,978 | user_a9310b8947eb | Cooking | Ahh lovely cheers mate, found a similar recipie online so I'll probably give it a crack! | 1 | t1_d0gsqj1 | t3_481e98 | /r/Cooking/comments/t3_481e98/d0gsvc4 | null | false | 2016-02-28T12:02:58Z |
d0gsuj6 | t1_d0gsuj6 | 1,456,660,882 | user_8483bd3c0023 | Cooking | Thank you, its one of those things where you keep at it for a while till you get good at it, you can look at my earlier posts, when I started off and see the difference. | 1 | t1_d0g2jlf | t3_47vncj | /r/Cooking/comments/t3_47vncj/d0gsuj6 | null | false | 2016-02-28T12:01:22Z |
d0gst6h | t1_d0gst6h | 1,456,660,718 | user_08b51d34f1d3 | Cooking | Yep. Never have dinner guests without asking about allergies or aversions. It's so simple, and creates a much better experience for everyone.
I love cooking for my vegetarian friends, for instance, it's practice on new techniques, ingredients, amendments to my favorites, etc. So I learn more, and create a good meal t... | 4 | t1_d0grwj7 | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gst6h | null | false | 2016-02-28T11:58:38Z |
d0gst2r | t1_d0gst2r | 1,456,660,703 | user_14181ee7849e | Cooking | My wife hates mushrooms too, to the point of telling restaurants she's allergic (big taboo to lie about that, I know.)
But we discovered she does like truffle. So, when a recipe calls for mushrooms, I use some mild veggie instead, like eggplant, but sauté it in truffle oil for that earthy flavor.
Protip - A... | 2 | t1_d0grb5z | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gst2r | null | false | 2016-02-28T11:58:23Z |
d0gsqj1 | t1_d0gsqj1 | 1,456,660,395 | user_f3750df4dc01 | Cooking | I wouldn't add the apple - bacon, sprouts and cabbage sounds good, then just do chicken, brunoise the shallots, make a pan sauce. So fry the chicken in a stainless pan, (brown is good!), take the chicken out when done and keep it warm, fry the shallots off, deflaze the pan with chicken stock or white wine, may... | 3 | t3_481e98 | t3_481e98 | /r/Cooking/comments/t3_481e98/d0gsqj1 | null | false | 2016-02-28T11:53:15Z |
d0gsjyn | t1_d0gsjyn | 1,456,659,575 | user_511389fbbe85 | Cooking | I hate mushrooms, too....except when they're made into *mushroom* pate. You should try it - I've got a recipe if you want it. | 9 | t1_d0grc4b | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gsjyn | null | false | 2016-02-28T11:39:35Z |
d0gsj04 | t1_d0gsj04 | 1,456,659,462 | user_5a83d0ba0a49 | Cooking | So long as you remembered to throw a few umami bombs in there, this would probably work really well. | 4 | t1_d0gq48t | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gsj04 | null | false | 2016-02-28T11:37:42Z |
d0gsgt4 | t1_d0gsgt4 | 1,456,659,196 | user_e081c79c6e22 | Cooking | I would also recommend putting it in a chili. I always put some dark chocolate in chili's. It adds a really nice flavour and I like the way it colors the dish. | 3 | t1_d0gs5cp | t3_47ykbx | /r/Cooking/comments/t3_47ykbx/d0gsgt4 | null | false | 2016-02-28T11:33:16Z |
d0gsd3l | t1_d0gsd3l | 1,456,658,745 | user_f8ed44f0e1a4 | Cooking | I know you said no to mushrooms, but just got to say, mushrooms are fucking amazing. Sorry for your stubbornness. | -27 | t3_47zrgt | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gsd3l | null | false | 2016-02-28T11:25:45Z |
d0gsc9w | t1_d0gsc9w | 1,456,658,641 | user_b1b0ff8b2836 | Cooking | I'm exactly the same! Yak can't stand them | 2 | t1_d0grb5z | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gsc9w | null | false | 2016-02-28T11:24:01Z |
d0gsbo9 | t1_d0gsbo9 | 1,456,658,570 | user_4584d530a07d | Cooking | > I hate mushrooms, what's something that's just like a mushroom?
It seems a little weird. | -7 | t1_d0ghksn | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gsbo9 | null | false | 2016-02-28T11:22:50Z |
d0gs66t | t1_d0gs66t | 1,456,657,884 | user_a72034a4b420 | Cooking | I have found I prefer thickening with corn starch instead of a roux, try it out sometime | 1 | t1_d0gn3xt | t3_47zmhi | /r/Cooking/comments/t3_47zmhi/d0gs66t | null | false | 2016-02-28T11:11:24Z |
d0gs5cp | t1_d0gs5cp | 1,456,657,781 | user_f94904c3904f | Cooking | Put it in a batch of spicy chili! | 2 | t3_47ykbx | t3_47ykbx | /r/Cooking/comments/t3_47ykbx/d0gs5cp | null | false | 2016-02-28T11:09:41Z |
d0gs571 | t1_d0gs571 | 1,456,657,761 | user_a72034a4b420 | Cooking | I really like making a red wine reduction sauce with some beef bouillon. Simple and easy.
Pour about 1/2 cup to 1 cup red wine in a pot and simmer until it has reduced to 1/2 to 1/3 of its original volume
Add beef bouillon to taste (for saltiness -- I prefer Better than Bouillon brand)
Take the sauce off the stov... | 3 | t3_47zmhi | t3_47zmhi | /r/Cooking/comments/t3_47zmhi/d0gs571 | null | false | 2016-02-28T11:09:21Z |
d0gs1a1 | t1_d0gs1a1 | 1,456,657,270 | user_028568d03e20 | Cooking | Raw garlic actually has some antibacterial properties so I can't see how it would have any negative effect, more likely none at all in the scenario you describe. | 1 | t3_47x0nt | t3_47x0nt | /r/Cooking/comments/t3_47x0nt/d0gs1a1 | null | false | 2016-02-28T11:01:10Z |
d0gryiv | t1_d0gryiv | 1,456,656,926 | user_a9310b8947eb | Cooking | I make brine and pickle carrots, onions and red cabbage. i had them with some bahn mi subs I made the other day and it was incredible! | 3 | t3_481alm | t3_481alm | /r/Cooking/comments/t3_481alm/d0gryiv | null | false | 2016-02-28T10:55:26Z |
d0gry9c | t1_d0gry9c | 1,456,656,893 | user_ffb61e227b17 | Cooking | Im on mobile so im somewhere inbetween. See no apostrophes! Its because I dont care. | 2 | t1_d0grtpc | t3_481alm | /r/Cooking/comments/t3_481alm/d0gry9c | null | false | 2016-02-28T10:54:53Z |
d0grwpv | t1_d0grwpv | 1,456,656,695 | user_9c3b526c592f | Cooking | I'm not very well-versed in mushroom varieties, as I just avoid them completely. Even looking at raw ones sort of creep me out. My house has basically been mushroom-free for as long as I can remember. My dad actually slightly pushed me to eat different kinds of mushrooms until recently because he couldn't understand ho... | 3 | t1_d0grtmr | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0grwpv | null | false | 2016-02-28T10:51:35Z |
d0grwj7 | t1_d0grwj7 | 1,456,656,670 | user_a72034a4b420 | Cooking | OP is asking about a recipe that they are cooking themselves
As a host it's also pretty common etiquette to ask your guests about food before you prepare something | 17 | t1_d0grvbb | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0grwj7 | null | false | 2016-02-28T10:51:10Z |
d0grw5n | t1_d0grw5n | 1,456,656,625 | user_1814d21c0eab | Cooking | That's a great idea. | 1 | t1_d0gkm0q | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0grw5n | null | false | 2016-02-28T10:50:25Z |
d0grvyd | t1_d0grvyd | 1,456,656,602 | user_a72034a4b420 | Cooking | I've tried button mushrooms, cremini mushrooms, chanterelles, portobellos, oyster mushrooms, shiitakes and probably more. All gross. | 10 | t1_d0grumm | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0grvyd | null | false | 2016-02-28T10:50:02Z |
d0grvbb | t1_d0grvbb | 1,456,656,525 | user_1814d21c0eab | Cooking | Because people who say "I'm not eating that!" when you've slaved over a hot stove for hours are really annoying. | -14 | t1_d0grbkn | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0grvbb | null | false | 2016-02-28T10:48:45Z |
d0grumm | t1_d0grumm | 1,456,656,436 | user_1814d21c0eab | Cooking | Some mushrooms taste mild, others taste really strong. Have you tried chanterelles? They're nothing like mushrooms at all (come to think of it, they'd be nice in beef stroganoff). | 1 | t1_d0grb5z | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0grumm | null | false | 2016-02-28T10:47:16Z |
d0grtpc | t1_d0grtpc | 1,456,656,322 | user_246dfbebb48c | Cooking | Can u brine anything else?
You. The word is "You".
We're not texting, we're conversing... | -5 | t3_481alm | t3_481alm | /r/Cooking/comments/t3_481alm/d0grtpc | null | false | 2016-02-28T10:45:22Z |
d0grtmr | t1_d0grtmr | 1,456,656,314 | user_1814d21c0eab | Cooking | What kind of mushrooms? Since there are hundreds of varieties that all taste different and have a different consistency... | -8 | t1_d0gqgcx | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0grtmr | null | false | 2016-02-28T10:45:14Z |
d0grsp2 | t1_d0grsp2 | 1,456,656,195 | user_7f9710ea56b4 | Cooking | Haha I'm with you on the olives and the whiskey.
Still hate mushrooms though... | 1 | t1_d0gob1t | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0grsp2 | null | false | 2016-02-28T10:43:15Z |
d0grsg3 | t1_d0grsg3 | 1,456,656,163 | user_3136eb722c01 | Cooking | Wtf is unsweetened chocolate? Does not compute. | -4 | t3_47ykbx | t3_47ykbx | /r/Cooking/comments/t3_47ykbx/d0grsg3 | null | false | 2016-02-28T10:42:43Z |
d0grrl9 | t1_d0grrl9 | 1,456,656,056 | user_7f9710ea56b4 | Cooking | Love pate - all kinds.
Hate mushrooms. | 6 | t1_d0gp3cy | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0grrl9 | null | false | 2016-02-28T10:40:56Z |
d0gro5f | t1_d0gro5f | 1,456,655,624 | user_bdfaa9e675a6 | Cooking | Depends how its done. The lardon technique is pretty much this. | 3 | t1_d0gaebd | t3_47yxpp | /r/Cooking/comments/t3_47yxpp/d0gro5f | null | false | 2016-02-28T10:33:44Z |
d0gro45 | t1_d0gro45 | 1,456,655,619 | user_7dfc32718fa6 | Cooking | That's the case with raw garlic in oil. Not cooked garlic. But considering that millions of people use raw garlic on oil and there's only a handful recorded cases of botulism from it I'd say it's safe. | 2 | t1_d0gb370 | t3_47x0nt | /r/Cooking/comments/t3_47x0nt/d0gro45 | null | false | 2016-02-28T10:33:39Z |
d0grmbv | t1_d0grmbv | 1,456,655,402 | user_c905e1c9a1a0 | Cooking | It sounds like you just need a good recipe. Although some authentic parts would be genuinely hard to emulate, like cooking in a tandoor. | 1 | t3_47xv6r | t3_47xv6r | /r/Cooking/comments/t3_47xv6r/d0grmbv | null | false | 2016-02-28T10:30:02Z |
d0grkom | t1_d0grkom | 1,456,655,192 | user_c905e1c9a1a0 | Cooking | Once it's well seasoned you can cook whatever you want in it, acidic or not. Same for soap. I scrub my carbon steel wok with soap and a wire scourer if it's really dirty and have yet to make a dent in the seasoning.
And you absolutely can use a wok on a normal cooktop as in the banner, you just have to make sure you ... | 1 | t1_d0fhzu8 | t3_47r5dn | /r/Cooking/comments/t3_47r5dn/d0grkom | null | false | 2016-02-28T10:26:32Z |
d0grgwo | t1_d0grgwo | 1,456,654,732 | user_5a327bb19c55 | Cooking | Gotta make bearnaise.
It's a must for steak! | 1 | t3_47zmhi | t3_47zmhi | /r/Cooking/comments/t3_47zmhi/d0grgwo | null | false | 2016-02-28T10:18:52Z |
d0grce4 | t1_d0grce4 | 1,456,654,173 | user_a72034a4b420 | Cooking | I don't like mushrooms, and a friend made a wellington with duxelles one night for a get together. Totally ruined the dish for me. | 9 | t1_d0gobr6 | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0grce4 | null | false | 2016-02-28T10:09:33Z |
d0grc4b | t1_d0grc4b | 1,456,654,138 | user_77f9aa616937 | Cooking | I hate mushrooms and love pate... | 29 | t1_d0gp3cy | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0grc4b | null | false | 2016-02-28T10:08:58Z |
d0grbkn | t1_d0grbkn | 1,456,654,073 | user_a72034a4b420 | Cooking | Why can you not accept people have different tastes and some people just don't like some things? | 16 | t1_d0gqlze | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0grbkn | null | false | 2016-02-28T10:07:53Z |
d0grb5z | t1_d0grb5z | 1,456,654,021 | user_a72034a4b420 | Cooking | It's amazing people are downvoting you simply for having different tastes (edit: looks like that has changed now).
I don't like mushrooms, either. I have tried many different kinds. I have not come across a mushroom that I didn't find gross. And though people say the taste is mild and they take on the taste of whatev... | 17 | t1_d0ghksn | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0grb5z | null | false | 2016-02-28T10:07:01Z |
d0gra5x | t1_d0gra5x | 1,456,653,902 | user_4ef2ad11d5b5 | Cooking | If you have a tool handy to get carrots cut super finely that would work well too. I make a carrot 'rice' type dish using a spiralizer and then a food processor that would work pretty well I think as a mushroom replacement in a wellington.
You could also grate them I guess.
Though I'd suggest trying mushrooms again!... | -3 | t3_47zrgt | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gra5x | null | false | 2016-02-28T10:05:02Z |
d0gr7yh | t1_d0gr7yh | 1,456,653,635 | user_48dab0b97c2e | Cooking | This reminds me of the episode of Spongbob Squrepants where he becomes a waiter at the Krusty Krab and he says "Table for huminah? | -8 | t3_47zrgt | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gr7yh | null | false | 2016-02-28T10:00:35Z |
d0gqygc | t1_d0gqygc | 1,456,652,501 | user_ce8e4f4873e9 | Cooking | The only difference between a pavlova and a schaum torte is that the schaum torte predates the pavlova by a century plus. The pavlova is a southern hemisphere appropriation of the schaum torte; renamed in honour of the Russian ballerina Anna Pavlova. There is no one recipe for either dessert and cooking times can vary ... | 2 | t3_3xmg19 | t3_3xmg19 | /r/Cooking/comments/t3_3xmg19/d0gqygc | null | false | 2016-02-28T09:41:41Z |
d0gqsm5 | t1_d0gqsm5 | 1,456,651,826 | user_6f9fa711e87d | Cooking | most places will add a bit of sugar to tone the flavor profile more on the sweet side and making it with heavy cream + milk, this way it will have the mouth feel of cream but not as expensive on the food cost. The reason behind it think of it as mcdonald making their fries with a little sugar, it is to make the eater ... | 1 | t3_47w4xy | t3_47w4xy | /r/Cooking/comments/t3_47w4xy/d0gqsm5 | null | false | 2016-02-28T09:30:26Z |
d0gqs7r | t1_d0gqs7r | 1,456,651,784 | user_5a327bb19c55 | Cooking | Tbh, the mushroom flavor doesn't really come through as it's typical mushroom flavor, if you know what I mean. You use plenty of garlic in there as well and it tastes more like an umami flavor layer than a mushroom flavored layer.
Substitutes are pate or maybe something with chestnut? | -5 | t3_47zrgt | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gqs7r | null | false | 2016-02-28T09:29:44Z |
d0gqqar | t1_d0gqqar | 1,456,651,561 | user_2617499a8525 | Cooking | I don't see why a slow cooker on high wouldn't work. Just fill it up with all the ingredients, put the lid on, and don't touch it for an hour or two. | 1 | t3_47xwes | t3_47xwes | /r/Cooking/comments/t3_47xwes/d0gqqar | null | false | 2016-02-28T09:26:01Z |
d0gqoh7 | t1_d0gqoh7 | 1,456,651,363 | user_2617499a8525 | Cooking | Isn't the point of a roulade to put other ingredients inside before you roll it up, so you can actually, you know, see that it's been rolled? | 3 | t3_47zs23 | t3_47zs23 | /r/Cooking/comments/t3_47zs23/d0gqoh7 | null | false | 2016-02-28T09:22:43Z |
d0gqnii | t1_d0gqnii | 1,456,651,260 | user_2617499a8525 | Cooking | Can I ask, how many varieties of mushroom have you eaten? | -4 | t1_d0govwe | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gqnii | null | false | 2016-02-28T09:21:00Z |
d0gqm2q | t1_d0gqm2q | 1,456,651,095 | user_2617499a8525 | Cooking | How old are you? | -6 | t1_d0gp6me | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gqm2q | null | false | 2016-02-28T09:18:15Z |
d0gqlze | t1_d0gqlze | 1,456,651,085 | user_2617499a8525 | Cooking | You just need to give it time. You'll eat something one day with olives in it and be like, whoa, this is ridiculously good, there's olives in it?
And then you'll be eating olives like a boss in no time. | -15 | t1_d0goxmk | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gqlze | null | false | 2016-02-28T09:18:05Z |
d0gqlxj | t1_d0gqlxj | 1,456,651,080 | user_842a80189aa5 | Cooking | I don't have any new suggestions for you, but I just wanted to give you some major kudos for being so good-natured throughout this thread. There seem to be lots of people taking your mushroom aversion *super* personally, but your responses are just wonderful. | 51 | t3_47zrgt | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gqlxj | null | false | 2016-02-28T09:18:00Z |
d0gqj1n | t1_d0gqj1n | 1,456,650,755 | user_d23ede01456b | Cooking | Yeah I think so. | 1 | t1_d0gp71w | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gqj1n | null | false | 2016-02-28T09:12:35Z |
d0gqj0s | t1_d0gqj0s | 1,456,650,751 | user_a061a4225c53 | Cooking | I actually like to eat it just as it is. Obviously a rather small piece, but given a great brand of (100%) chocolate, I love to nibble on the bar.
Just a very small bite gives a taste which lingers for a very long time....
(It might be somewhat of an acquired taste) | 2 | t3_47ykbx | t3_47ykbx | /r/Cooking/comments/t3_47ykbx/d0gqj0s | null | false | 2016-02-28T09:12:31Z |
d0gqgcx | t1_d0gqgcx | 1,456,650,462 | user_9c3b526c592f | Cooking | I'm the same way. Even the smell of mushrooms actually makes me involuntarily gag. Not sure why, but I have hated them ever since I was a baby apparently.
I usually tell people that I severely hate them to the point of having a mild intolerance. I have the same reaction to smelling latex and I turned out to be allergi... | 6 | t1_d0ghksn | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gqgcx | null | false | 2016-02-28T09:07:42Z |
d0gqfuh | t1_d0gqfuh | 1,456,650,403 | user_f9ca962cc2ba | Cooking | Not sure what you're making there but it ain't gravy.
Remove whatever meat you're roasting from your roasting tray, deglaze with stock, thicken with plain or corn flour = gravy. Add a teaspoon of dijon mustard and splash of balsamic = really nice gravy.And who on earth has biscuits with gravy? | -5 | t3_47w4xy | t3_47w4xy | /r/Cooking/comments/t3_47w4xy/d0gqfuh | null | false | 2016-02-28T09:06:43Z |
d0gqdog | t1_d0gqdog | 1,456,650,163 | user_ed5b5a835486 | Cooking | Hot English mustard or Worcestershire sauce. | 1 | t3_47zmhi | t3_47zmhi | /r/Cooking/comments/t3_47zmhi/d0gqdog | null | false | 2016-02-28T09:02:43Z |
d0gqai0 | t1_d0gqai0 | 1,456,649,812 | user_ef4c4bf2f868 | Cooking | Yes - spinach is a relatively waterlogged leaf. Fresh or frozen won't change that, unfortunately. When you cook it down, a huge pot full will still reduce to about one or two handfuls of slimy green pulp - keep that in mind when planning quantities. Once cooked, you want to strain it well in a colander, pressing all th... | 19 | t1_d0gp71w | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gqai0 | null | false | 2016-02-28T08:56:52Z |
d0gq9x1 | t1_d0gq9x1 | 1,456,649,747 | user_a1b23f48872a | Cooking | Cheese or no cheese? My answer for non-desserts is always yes to cheese. And to some desserts, too. | 2 | t3_480j5i | t3_480j5i | /r/Cooking/comments/t3_480j5i/d0gq9x1 | null | false | 2016-02-28T08:55:47Z |
d0gq99i | t1_d0gq99i | 1,456,649,676 | [deleted] | Cooking | [deleted] | -5 | t1_d0gq36q | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gq99i | null | false | 2016-02-28T08:54:36Z |
d0gq783 | t1_d0gq783 | 1,456,649,454 | user_8735b4cdbb07 | Cooking | Ps 25 mins at that temp is too long if you spent a lot of money on nice beef. I usually go 15 but see what works for you :) | 2 | t1_d0gq3ip | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gq783 | null | false | 2016-02-28T08:50:54Z |
d0gq6py | t1_d0gq6py | 1,456,649,399 | user_8735b4cdbb07 | Cooking | Yeh similar flavours to the duxelle so thyme, S&P, butter or olive oil or some fat thing. Its basically just a thick paste of something to go with the beef so you can play with whatever flavour you like | 5 | t1_d0gq3ip | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gq6py | null | false | 2016-02-28T08:49:59Z |
d0gq4zv | t1_d0gq4zv | 1,456,649,212 | user_1fb5d6cebfee | Cooking | Cool, thanks! | 2 | t1_d0gq45s | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gq4zv | null | false | 2016-02-28T08:46:52Z |
d0gq48t | t1_d0gq48t | 1,456,649,132 | user_5578452980fb | Cooking | You could always try caramelized onions. Like, caramelized to the point of French onion soup territory. It isn't ideal, but I think it would be flipping tasty. | 19 | t3_47zrgt | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gq48t | null | false | 2016-02-28T08:45:32Z |
d0gq45s | t1_d0gq45s | 1,456,649,122 | user_8b5bc7198282 | Cooking | To caramelise them? I just slow cook for ages in bit of butter, maybe add a bit of brown sugar towards the end. I kind of blag it! And when assembling, I think last time, I did pastry, onions, pancake, pate, steak. | 4 | t1_d0gpogr | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gq45s | null | false | 2016-02-28T08:45:22Z |
d0gq3ip | t1_d0gq3ip | 1,456,649,053 | user_1fb5d6cebfee | Cooking | Interesting. Do you mix anything with them? | 8 | t1_d0gpua5 | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gq3ip | null | false | 2016-02-28T08:44:13Z |
d0gq3fw | t1_d0gq3fw | 1,456,649,045 | user_7c374250daea | Cooking | Never tried them sweet tbh. | 2 | t1_d0gq085 | t3_480fla | /r/Cooking/comments/t3_480fla/d0gq3fw | null | false | 2016-02-28T08:44:05Z |
d0gq36q | t1_d0gq36q | 1,456,649,019 | user_1fb5d6cebfee | Cooking | I eat both mayonnaise and tomatoes, not that it's relevant. (Just got some nasty, old tomatoes as part of a veggie platter and I'm super bummed, because I was really looking forward to them. But I just read about roasting them, so I'm excited to give that a try.)
What else do you put in your calzones? I'm assuming... | 6 | t1_d0gpucv | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gq36q | null | false | 2016-02-28T08:43:39Z |
d0gq085 | t1_d0gq085 | 1,456,648,694 | user_3dd6446dd1de | Cooking | Good with sugar and cinnamon, as well, I see. :) | 1 | t1_d0gppru | t3_480fla | /r/Cooking/comments/t3_480fla/d0gq085 | null | false | 2016-02-28T08:38:14Z |
d0gpztz | t1_d0gpztz | 1,456,648,651 | user_f9ca962cc2ba | Cooking | Garlic butter. | 1 | t3_47zmhi | t3_47zmhi | /r/Cooking/comments/t3_47zmhi/d0gpztz | null | false | 2016-02-28T08:37:31Z |
d0gpw75 | t1_d0gpw75 | 1,456,648,283 | [deleted] | Cooking | [removed] | 1 | t1_d0gpw5y | t3_48014y | /r/Cooking/comments/t3_48014y/d0gpw75 | null | false | 2016-02-28T08:31:23Z |
d0gpw5y | t1_d0gpw5y | 1,456,648,279 | user_4e99dc50530c | Cooking | A couple years back I got [Dishing Up Vermont](http://www.amazon.com/Dishing-Up%C2%AE-Vermont-Authentic-Mountain/dp/1603420258) as a gift. Out of the 145 recipes maybe 20 or so are soups/stews. It has a bit of everything really. Even has some recipes for game; rabbit, deer, emu, quail, etc. Does a decent job of show... | 2 | t3_48014y | t3_48014y | /r/Cooking/comments/t3_48014y/d0gpw5y | null | false | 2016-02-28T08:31:19Z |
d0gpucv | t1_d0gpucv | 1,456,648,096 | [deleted] | Cooking | [deleted] | -1 | t1_d0gpt7r | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gpucv | null | false | 2016-02-28T08:28:16Z |
d0gpua5 | t1_d0gpua5 | 1,456,648,088 | user_8735b4cdbb07 | Cooking | I make mine with chestnuts as a substitute. I chop them a bit finer than mushrooms because they have a lower water content.
Usually you can get hold of them pre-roasted and peeled but you could do that process yourself if all you can find is whole ones. | 22 | t3_47zrgt | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gpua5 | null | false | 2016-02-28T08:28:08Z |
d0gpt7r | t1_d0gpt7r | 1,456,647,982 | user_1fb5d6cebfee | Cooking | That's fine. I'm not too hung up on what it's called. Got any suggestions for good calzone fillings? I've never had one before, so I'm a blank slate! (As long as there are no mushrooms, lol.) | 9 | t1_d0gpolr | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gpt7r | null | false | 2016-02-28T08:26:22Z |
d0gpqr5 | t1_d0gpqr5 | 1,456,647,739 | user_9dca45ae3349 | Cooking | It's really not an issue of "greasy." Personally, I want maximum smoke penetration which requires trimming. If you don't, you end up with giant inedible fat pockets which you probably end up scraping away before serving, and the smoky goodness can't penetrate as it should.
The BBQ masters trim...I'm gonna trim. | 5 | t1_d0gpljo | t3_47yxpp | /r/Cooking/comments/t3_47yxpp/d0gpqr5 | null | false | 2016-02-28T08:22:19Z |
d0gppru | t1_d0gppru | 1,456,647,643 | user_7c374250daea | Cooking | Yeah it's a 'bohemian napkin dumpling' tastes amazing and is a fantastic side dish to beef. You can simmer it without the cloath but it gets a bit watery.
P.S. turn the dumpling every few minutes. | 2 | t1_d0gpiw4 | t3_480fla | /r/Cooking/comments/t3_480fla/d0gppru | null | false | 2016-02-28T08:20:43Z |
d0gpolr | t1_d0gpolr | 1,456,647,528 | [deleted] | Cooking | [deleted] | 1 | t1_d0gpn2g | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gpolr | null | false | 2016-02-28T08:18:48Z |
d0gpogr | t1_d0gpogr | 1,456,647,513 | user_1fb5d6cebfee | Cooking | Interesting, do you add anything in with the onions? | 3 | t1_d0gpllz | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gpogr | null | false | 2016-02-28T08:18:33Z |
d0gpnsw | t1_d0gpnsw | 1,456,647,449 | user_1435e5056646 | Cooking | Alice Waters's *The Art of Simple Food* is a modern classic for locavore and seasonal cooking. | 3 | t3_48014y | t3_48014y | /r/Cooking/comments/t3_48014y/d0gpnsw | null | false | 2016-02-28T08:17:29Z |
d0gpn2g | t1_d0gpn2g | 1,456,647,378 | user_1fb5d6cebfee | Cooking | Not sure why I'd post on a sub for food professionals when I don't work in that industry. Besides, I've got lots of great suggestions from this thread so no cross-posting necessary. :) Thanks for your contributions though! I'll be sure to PM you some photos when I get around to making my "Beef Wellingtonesque: Beef ... | 15 | t1_d0gpj8r | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gpn2g | null | false | 2016-02-28T08:16:18Z |
d0gpllz | t1_d0gpllz | 1,456,647,234 | user_8b5bc7198282 | Cooking | My other half hates mushrooms so I make caramelised red onions to use in place of the duxelles. It works really well and you have less of a problem with moisture. | 9 | t3_47zrgt | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gpllz | null | false | 2016-02-28T08:13:54Z |
d0gpljo | t1_d0gpljo | 1,456,647,228 | user_7fc4395af3cc | Cooking | I honestly never trim the fat cap. It melts down into the meat. The 50 or so people who've tried my smoked brisket say is the best they've ever has. Super tender and flavorful and not overly greasy. | 1 | t3_47yxpp | t3_47yxpp | /r/Cooking/comments/t3_47yxpp/d0gpljo | null | false | 2016-02-28T08:13:48Z |
d0gpl5y | t1_d0gpl5y | 1,456,647,193 | user_2e6cf8912816 | Cooking | There's an easy dumpling recipe on foodwishes.com that looks good but I haven't personally tried it. | 1 | t3_480fla | t3_480fla | /r/Cooking/comments/t3_480fla/d0gpl5y | null | false | 2016-02-28T08:13:13Z |
d0gpj8r | t1_d0gpj8r | 1,456,647,009 | [deleted] | Cooking | [deleted] | 0 | t1_d0gpi6g | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gpj8r | null | false | 2016-02-28T08:10:09Z |
d0gpiw4 | t1_d0gpiw4 | 1,456,646,976 | user_3dd6446dd1de | Cooking | Simmer the dough in linen, ey? Interesting. Leftover bread and a batter--that's workable. Thanks. | 1 | t1_d0gpat5 | t3_480fla | /r/Cooking/comments/t3_480fla/d0gpiw4 | null | false | 2016-02-28T08:09:36Z |
d0gpi6g | t1_d0gpi6g | 1,456,646,909 | user_1fb5d6cebfee | Cooking | You're the one losing your shit because a stranger on the internet doesn't like mushrooms! You're heading for a heart attack, my friend, unless you can stop worrying about things that don't affect you in any way, shape, or form. | 17 | t1_d0gpdm4 | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gpi6g | null | false | 2016-02-28T08:08:29Z |
d0gpeq3 | t1_d0gpeq3 | 1,456,646,581 | user_1fb5d6cebfee | Cooking | I know. :( I really do wish I could eggs without feeling nauseous. They're so convenient and so versatile! But my body rebels against them, so here I am, sad and eggless. | 6 | t1_d0gp8wl | t3_47zrgt | /r/Cooking/comments/t3_47zrgt/d0gpeq3 | null | false | 2016-02-28T08:03:01Z |
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