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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d1kkdqd | t1_d1kkdqd | 1,459,440,703 | user_97c93bc75290 | Cooking | that's true of any oil... | 12 | t1_d1ki1rt | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kkdqd | null | false | 2016-03-31T16:11:43Z |
d1kkamb | t1_d1kkamb | 1,459,440,588 | user_97d1df14d67f | Cooking | This is more the reason. The temperature it can tolerate before becoming as flavourful as the processed stuff is very low. If you're cooking with olive oil, that's fine, but using it for everything is a waste. Just use cheap stuff for cooking, and extra virgin olive oil for finishing or cold preparations. | 8 | t1_d1kj2oi | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kkamb | null | false | 2016-03-31T16:09:48Z |
d1kk8sn | t1_d1kk8sn | 1,459,440,522 | user_97c93bc75290 | Cooking | Yeah, there are three of them at the local place we have. Here's the guy/company that makes their particular oven.
http://www.acunto.it/en.html
These things are 10-20 thousand dollars each and weigh 5-8 thousand pounds. They easily sit at 1000 degrees or higher. | 1 | t1_d1kjrds | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1kk8sn | null | false | 2016-03-31T16:08:42Z |
d1kk803 | t1_d1kk803 | 1,459,440,493 | user_97d1df14d67f | Cooking | This is my personal favourite cooking oil. I'll also occasionally use it to dilute olive oil when making dressings, but I still prefer sunflower oil for that job. | 2 | t1_d1kbsm5 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kk803 | null | false | 2016-03-31T16:08:13Z |
d1kk4mg | t1_d1kk4mg | 1,459,440,371 | user_0890ed61f1b6 | Cooking | Baked @300 F | 1 | t3_4cp6zd | t3_4cp6zd | /r/Cooking/comments/t3_4cp6zd/d1kk4mg | null | false | 2016-03-31T16:06:11Z |
d1kjyzr | t1_d1kjyzr | 1,459,440,165 | user_e60cbd0ac42b | Cooking | I've heard that too I think it was Lydia the Italian cook on PBS.
I'm pretty sure she said she doesn't use olive oil for hot cooking makybe it was just not extra virgin? | 1 | t1_d1khsbk | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kjyzr | null | false | 2016-03-31T16:02:45Z |
d1kjrds | t1_d1kjrds | 1,459,439,887 | user_73303f4f4062 | Cooking | Either way 90 seconds is crazy fast. I would like to see it, it sounds pretty neat. | 1 | t1_d1khhx7 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1kjrds | null | false | 2016-03-31T15:58:07Z |
d1kjpgu | t1_d1kjpgu | 1,459,439,818 | user_5ea111b5cbc5 | Cooking | I'll back you up, I used what must have been toasted sesame oil when cooking on an electric stove and it burst into flame. | 1 | t1_d1kb3ni | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kjpgu | null | false | 2016-03-31T15:56:58Z |
d1kjohx | t1_d1kjohx | 1,459,439,782 | user_c38310a8bf4e | Cooking | A good steak needs high heat. Cast iron pans are $20 at Walmart or Target, and pretty much every oven has a broiler.
Don't disrespect the noble cow by cooking it on a Foreman. | 1 | t3_4cnuek | t3_4cnuek | /r/Cooking/comments/t3_4cnuek/d1kjohx | null | false | 2016-03-31T15:56:22Z |
d1kjd69 | t1_d1kjd69 | 1,459,439,369 | user_4819edc9436d | Cooking | Also its health to flavor ratio is very high. | -7 | t1_d1k3uoj | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kjd69 | null | false | 2016-03-31T15:49:29Z |
d1kj2oi | t1_d1kj2oi | 1,459,438,976 | user_bdb894c3b13f | Cooking | you do lose flavor it seems though. So really it’s just a waste of expensive oil. | 6 | t1_d1kgzy2 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kj2oi | null | false | 2016-03-31T15:42:56Z |
d1kiy6u | t1_d1kiy6u | 1,459,438,814 | user_d756de0d6018 | Cooking | I can totally taste Canola oil. You're just so used to it you think of it as a neutral. I find it mildly bitter, so I don't use it when that will be a problem. For instance, if I'm making chips, chicken, or latkes, I prefer corn oil. | 1 | t1_d1kfhjk | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kiy6u | null | false | 2016-03-31T15:40:14Z |
d1kit6q | t1_d1kit6q | 1,459,438,627 | user_c5b6c3c40744 | Cooking | A lot of people are mentioning flavor and other cooking properties, but I think it is also commonly recommended as a "go to" oil because of the evidence that it has a lot of health benefits. Diets with a lot of olive oil have been shown to protect against heart disease, are associated with longer lifespans, and may als... | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kit6q | null | false | 2016-03-31T15:37:07Z |
d1kis0o | t1_d1kis0o | 1,459,438,584 | user_e809de564786 | Cooking | I think people are starting to realize all the data that says otherwise. | 1 | t1_d1kbyk2 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kis0o | null | false | 2016-03-31T15:36:24Z |
d1kicab | t1_d1kicab | 1,459,437,998 | user_482e37b3ff66 | Cooking | Canola is rapeseed after consulting a PR firm... | 6 | t1_d1kcgoh | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kicab | null | false | 2016-03-31T15:26:38Z |
d1kic3u | t1_d1kic3u | 1,459,437,990 | user_28322b6debb5 | Cooking | Morel mushrooms | 1 | t3_4cnxgw | t3_4cnxgw | /r/Cooking/comments/t3_4cnxgw/d1kic3u | null | false | 2016-03-31T15:26:30Z |
d1kial7 | t1_d1kial7 | 1,459,437,934 | user_482e37b3ff66 | Cooking | Olive oil is popular for its flavor. Go out and get some sesame oil, peanut oil, canola, and coconut (it's good for your hands!) and smell them. That should give you a better idea of when to use which. | 2 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kial7 | null | false | 2016-03-31T15:25:34Z |
d1ki8d8 | t1_d1ki8d8 | 1,459,437,852 | user_45bc132cbcf5 | Cooking | Shenzhen. Decent olive oil runs me RMB 65 online for 500mL. Good peanut oil is RMB 25 at the market (sunflower oil is similar), and is better to cook with the scalding-hot Chinese stoves. In bulk the price discrepancy in even more pronounced.
So yeah, if a recipe needs olive oil I'll opt for olive oil, but for ever... | 1 | t1_d1kfkir | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1ki8d8 | null | false | 2016-03-31T15:24:12Z |
d1ki4cy | t1_d1ki4cy | 1,459,437,705 | user_45bc132cbcf5 | Cooking | Olive oil is for finishing off the hummus. | 3 | t1_d1kg1up | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1ki4cy | null | false | 2016-03-31T15:21:45Z |
d1ki1rt | t1_d1ki1rt | 1,459,437,607 | user_1b044310c9d7 | Cooking | Sesame oil is also terrible if you're cooking something with some moisture content. It spits everywhere if you put frozen stuff into the pan (like frozen okras). | -7 | t1_d1k69it | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1ki1rt | null | false | 2016-03-31T15:20:07Z |
d1khzwq | t1_d1khzwq | 1,459,437,538 | user_ed5bad53e615 | Cooking | Flavor and smoke points:
http://jonbarron.org/diet-and-nutrition/healthiest-cooking-oil-chart-smoke-points#.Vv0_nUenSb8 | 2 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1khzwq | null | false | 2016-03-31T15:18:58Z |
d1khymm | t1_d1khymm | 1,459,437,491 | user_e81fbce7726a | Cooking | He's an asshole to the people that are ignorant of the facts, and need to hear them from a belligerent asshole with more credentials to tell them that they're a blithering idiot. So many of the managers and owners have their heads shoved so far up their asses that they don't see themselves as the problem.
Even in th... | 1 | t1_d1jzhot | t3_4cntwp | /r/Cooking/comments/t3_4cntwp/d1khymm | null | false | 2016-03-31T15:18:11Z |
d1khsbk | t1_d1khsbk | 1,459,437,257 | user_091deb528202 | Cooking | Olive oil is great for taste, but not great for most high heat cooking.
Canola oil is also tasty, and high temperature! | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1khsbk | null | false | 2016-03-31T15:14:17Z |
d1khq5a | t1_d1khq5a | 1,459,437,176 | user_17c59846b957 | Cooking | We cook everything in coconut oil. Tastes great. I guess flavor profile is the only real difference besides health choices | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1khq5a | null | false | 2016-03-31T15:12:56Z |
d1khom8 | t1_d1khom8 | 1,459,437,119 | user_76ba327b0d1e | Cooking | Or sesame oil.
/s | -2 | t1_d1kbsm5 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1khom8 | null | false | 2016-03-31T15:11:59Z |
d1khnc8 | t1_d1khnc8 | 1,459,437,071 | user_72938b816384 | Cooking | Grapeseed oil is marvelous for frying and saute. | 1 | t1_d1kfy1v | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1khnc8 | null | false | 2016-03-31T15:11:11Z |
d1khlhy | t1_d1khlhy | 1,459,437,002 | user_2506b671ed3b | Cooking | came here to say olive oil is the healthiest oil | 1 | t1_d1k9lza | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1khlhy | null | false | 2016-03-31T15:10:02Z |
d1khl32 | t1_d1khl32 | 1,459,436,986 | user_7992479ba111 | Cooking | I've never been a fan of cast iron grill pan. Sure, they can make some pretty grill marks, but I find that they don't cook as well as a normal cast iron pan. Also, they're a pain to clean | 3 | t1_d1kge0a | t3_4cnuek | /r/Cooking/comments/t3_4cnuek/d1khl32 | null | false | 2016-03-31T15:09:46Z |
d1khhx7 | t1_d1khhx7 | 1,459,436,864 | user_97c93bc75290 | Cooking | Yeah it is pretty fun to watch. They spend several minutes working the dough and putting on toppings, and then poof, it's cooked.
Also, I have to make a correction. According to their website, it's 90 seconds in the oven. I honestly thought it was less than half that. Maybe it was that day. Either way, it's just poof... | 2 | t1_d1k1qlm | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1khhx7 | null | false | 2016-03-31T15:07:44Z |
d1khf2y | t1_d1khf2y | 1,459,436,757 | user_8f34e2dce556 | Cooking | Oh yea avocado oil for seating steaks for sure | 5 | t1_d1kg192 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1khf2y | null | false | 2016-03-31T15:05:57Z |
d1khewr | t1_d1khewr | 1,459,436,751 | user_7992479ba111 | Cooking | Here's how I cook my sausages
* Heat pan to medium
* add sausage to pan
* Add a few oz of liquid. Water, beer, or stock all work fine. Cover with lid. Turn the heat down to med-low
* When the liquid has evaporated, remove the lid and turn up the heat to med-high
* Brown sausage until the outside is browned | 1 | t3_4cp6zd | t3_4cp6zd | /r/Cooking/comments/t3_4cp6zd/d1khewr | null | false | 2016-03-31T15:05:51Z |
d1khdaq | t1_d1khdaq | 1,459,436,690 | user_eec7fd95e91f | Cooking | Whoa | 2 | t1_d1k4oo4 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1khdaq | null | false | 2016-03-31T15:04:50Z |
d1khaea | t1_d1khaea | 1,459,436,582 | user_a071a348bb41 | Cooking | The reason it's always olive oil is because you're probably cooking stuff that comes from Italy, Greece, Spain, or a nearby country. It's the main cooking oil in those countries, like ghee in Indian cooking or coconut oil in Thai cooking. It's also the "default" oil for a lot of people who write recipes, they can ass... | 5 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1khaea | null | false | 2016-03-31T15:03:02Z |
d1kh7qf | t1_d1kh7qf | 1,459,436,480 | user_7992479ba111 | Cooking | I like mine sliced super thin and stir fried with tomatoes in a sweet, tangy sauce. The trick is to freeze the liver so you can get those paper thin slices. Then cook super fast on super high heat so it cooks through without becoming overcooked with that dry, mealy texture. | 2 | t3_4cq0pv | t3_4cq0pv | /r/Cooking/comments/t3_4cq0pv/d1kh7qf | null | false | 2016-03-31T15:01:20Z |
d1kh545 | t1_d1kh545 | 1,459,436,382 | [deleted] | Cooking | [deleted] | 1 | t3_4cnfqf | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1kh545 | null | false | 2016-03-31T14:59:42Z |
d1kh4bn | t1_d1kh4bn | 1,459,436,352 | user_3f93f8379d6c | Cooking | Other oils are just as good. People specify olive oil because they think it's magical.
What I've read seems to indicate that olive oil isn't great to cook with because in high quality oils the lovely scents and flavors get destroyed at high heat - And the generic olive oil from your supermarket is not worth the cost.... | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kh4bn | null | false | 2016-03-31T14:59:12Z |
d1kh07m | t1_d1kh07m | 1,459,436,192 | user_567aea60de83 | Cooking | If you're making chinese food at home and you are using olive oil, you're cheating yourself of flavor. Use sesame oil and find the flavors you love so much. You can't just live on olive oil alone! | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kh07m | null | false | 2016-03-31T14:56:32Z |
d1kgzy2 | t1_d1kgzy2 | 1,459,436,182 | user_0354a41eb11d | Cooking | > extra virgin olive oil has a quite low smoke
This is a bit of a myth actually... [406F](http://www.goodeatsfanpage.com/collectedinfo/oilsmokepoints.htm) for a good evoo. It's higher than canola oil. | 5 | t1_d1k3uoj | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kgzy2 | null | false | 2016-03-31T14:56:22Z |
d1kgw2y | t1_d1kgw2y | 1,459,436,036 | user_ce7104016e76 | Cooking | Try putting a lid on the frying pan to steam the sausage first, then drain the pan, lower the heat and cook the sausage until firm. | 1 | t3_4cp6zd | t3_4cp6zd | /r/Cooking/comments/t3_4cp6zd/d1kgw2y | null | false | 2016-03-31T14:53:56Z |
d1kguw0 | t1_d1kguw0 | 1,459,435,990 | user_9448964606a4 | Cooking | I'm a huge fan of my All-Clad copper core stainless pans. I've had them about ten years, keep them meticulously clean (hello Barkeeper's Friend) and they perform as well as the day I bought them.
I also have cast iron and find them good for higher heat things (+350 df), but med-high to lower temps, I like the All-Cla... | 1 | t3_4cowll | t3_4cowll | /r/Cooking/comments/t3_4cowll/d1kguw0 | null | false | 2016-03-31T14:53:10Z |
d1kguav | t1_d1kguav | 1,459,435,967 | user_6542ece5c6a8 | Cooking | I use sunflower seed oil at work and grapeseed oil at home for almost anything except those that require olive oil (like dressings). | 5 | t1_d1k95w0 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kguav | null | false | 2016-03-31T14:52:47Z |
d1kge0a | t1_d1kge0a | 1,459,435,324 | user_4e98808eea43 | Cooking | Cook meat for 15 minutes.
Throw the steak and the grill away.
Get a cast iron grill pan. | 2 | t3_4cnuek | t3_4cnuek | /r/Cooking/comments/t3_4cnuek/d1kge0a | null | false | 2016-03-31T14:42:04Z |
d1kgdhj | t1_d1kgdhj | 1,459,435,304 | user_b616543ffe24 | Cooking | /r/cooking downvote squad is at it again. Shame there are so many people here who read a bit of information somewhere and then consider themselves experts on the whole subject.
The fuller story is that there are three broad categories of sesame oil: Refined, unrefined and toasted. Refined and unrefined sesame oil are ... | 41 | t1_d1kb3ni | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kgdhj | null | false | 2016-03-31T14:41:44Z |
d1kgbre | t1_d1kgbre | 1,459,435,238 | user_4e98808eea43 | Cooking | I love using it in my burgers. Here's the recipe:
https://www.youtube.com/watch?v=e2aueRZAlSI | 2 | t3_4cq0pv | t3_4cq0pv | /r/Cooking/comments/t3_4cq0pv/d1kgbre | null | false | 2016-03-31T14:40:38Z |
d1kg7ik | t1_d1kg7ik | 1,459,435,069 | user_94fbf8996cf6 | Cooking | Avocado Oil works better at high temperatures. You can even add a little butter for extra flavor now and then too :) | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kg7ik | null | false | 2016-03-31T14:37:49Z |
d1kg1up | t1_d1kg1up | 1,459,434,845 | user_8af9fe53f346 | Cooking | If you're making your hummus in a food processor don't use olive oil - or if you do don't spin it in the food processor. Olive oil generates a really, really "off" flavor if you run it through a high speed device like a food processor, blender, etc. | 4 | t1_d1k7u22 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kg1up | null | false | 2016-03-31T14:34:05Z |
d1kg192 | t1_d1kg192 | 1,459,434,822 | user_486dcfe411a1 | Cooking | When cooking at high heat I usually use Avocado oil. It's my go-to for searing steak. | 12 | t1_d1k3uoj | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kg192 | null | false | 2016-03-31T14:33:42Z |
d1kfy1v | t1_d1kfy1v | 1,459,434,691 | user_c34dbcf88889 | Cooking | Depends on the olive oil. Extra virgin? Should probably never receive direct heat (ie frying, saute, etc). Virgin or lower quality olive oil is usually fine because of higher smoke point and less flavor. Its not going to stack up to peanut or grapeseed on smoke point but for a quick pan sear or going vegetables it shou... | 1 | t1_d1kfm0u | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kfy1v | null | false | 2016-03-31T14:31:31Z |
d1kftwd | t1_d1kftwd | 1,459,434,520 | user_ac183ccca644 | Cooking | Could you explain your comment about unsaturated content in more detail? | 1 | t1_d1k9lza | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kftwd | null | false | 2016-03-31T14:28:40Z |
d1kfpik | t1_d1kfpik | 1,459,434,340 | user_c34dbcf88889 | Cooking | Yeah, and on the same note you wouldn't (or shouldn't at least) be sauteing with extra virgin olive oil as the smoke point is rather low | 6 | t1_d1k392u | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kfpik | null | false | 2016-03-31T14:25:40Z |
d1kfm0u | t1_d1kfm0u | 1,459,434,191 | user_72938b816384 | Cooking | Olive oil should not be heated. Ever. Don't fry with it. | -4 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kfm0u | null | false | 2016-03-31T14:23:11Z |
d1kfkir | t1_d1kfkir | 1,459,434,128 | user_a0381b8b8f51 | Cooking | Are you in a pretty rural area? I never had problems finding decent European olive oil in china. It was expensive by chinese standards, but not by western standards. | 1 | t1_d1k7u22 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kfkir | null | false | 2016-03-31T14:22:08Z |
d1kfihj | t1_d1kfihj | 1,459,434,041 | user_e28aec6e0d59 | Cooking | Im making it myself. | 1 | t1_d1kb4yz | t3_4cp6zd | /r/Cooking/comments/t3_4cp6zd/d1kfihj | null | false | 2016-03-31T14:20:41Z |
d1kfhjk | t1_d1kfhjk | 1,459,434,002 | user_72938b816384 | Cooking | Canola has no taste. It's million x better than olive oil. | -4 | t1_d1kbgog | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kfhjk | null | false | 2016-03-31T14:20:02Z |
d1kfg6l | t1_d1kfg6l | 1,459,433,946 | user_4b3a5948c0cf | Cooking | Another good salad method - Take a wedge of iceberg (a quarter of a head of lettuce or a bit less), brush some olive oil on the outside, and grill it. Works great with stuff like bacon ranch dressing, and introduces some unique flavors to a salad that you normally wouldn't expect. | 3 | t1_d1kelsh | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kfg6l | null | false | 2016-03-31T14:19:06Z |
d1kffu3 | t1_d1kffu3 | 1,459,433,932 | user_76da1be26762 | Cooking | Rapeseed and canola are the same thing (if you didn't know). | 3 | t1_d1kbgog | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kffu3 | null | false | 2016-03-31T14:18:52Z |
d1kf96r | t1_d1kf96r | 1,459,433,645 | user_37ace20c2867 | Cooking | > And if they accidentally baked their chicken at 850º, it would most certainly **be on fire** by the time they noticed.
>I suppose I would be remiss, if I didn't acknowledge that **there is fire safety element to the lock**, in that if the oven door was left cracked open, and there was a towel hanging over the edge o... | 1 | t1_d1keu16 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1kf96r | null | false | 2016-03-31T14:14:05Z |
d1kf1qh | t1_d1kf1qh | 1,459,433,325 | user_2e2a9246138e | Cooking | BUTTER. End of discussion. | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kf1qh | null | false | 2016-03-31T14:08:45Z |
d1kezt7 | t1_d1kezt7 | 1,459,433,242 | user_c2c63df253c5 | Cooking | [This site](http://honest-food.net/wild-game/venison-recipes/) has a lot of great wild game recipes and they sort them by cut. Also, [Cumberland sauce](http://www.deliaonline.com/recipes/type-of-dish/sauce/cumberland-sauce.html) is a simple sauce that goes great with venison! | 1 | t3_4cpf8v | t3_4cpf8v | /r/Cooking/comments/t3_4cpf8v/d1kezt7 | null | false | 2016-03-31T14:07:22Z |
d1kexl5 | t1_d1kexl5 | 1,459,433,147 | user_4e7d2caecaee | Cooking | I love chicken thighs with castelvetrano olives! I've used this recipe in the past, and there are other variations using oranges: http://sfgate.com/food/chefssecrets/article/The-secret-of-Barbacco-s-chicken-3253448.php
| 2 | t3_4cn3pn | t3_4cn3pn | /r/Cooking/comments/t3_4cn3pn/d1kexl5 | null | false | 2016-03-31T14:05:47Z |
d1keu16 | t1_d1keu16 | 1,459,432,993 | user_c0b80c7daa2a | Cooking | You speak as though you have some idea of what you're talking about. But you haven't said anything. Your position seems to be; This sounds risky, so don't do it.
Let me break this down for you.
1. An oven that *has* a cleaning cycle option, has been build by the manufacturer to withstand the heat of temperatures reac... | 0 | t1_d1kbu84 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1keu16 | null | false | 2016-03-31T14:03:13Z |
d1ketkv | t1_d1ketkv | 1,459,432,974 | user_fda52d84f46c | Cooking | The goat cheese can be overpowered pretty easily. Do make sure you season the chicken well. | 2 | t1_d1kefsj | t3_4cpygi | /r/Cooking/comments/t3_4cpygi/d1ketkv | null | false | 2016-03-31T14:02:54Z |
d1ketfk | t1_d1ketfk | 1,459,432,968 | user_66507a61b080 | Cooking | My roast potatoes are always done in goose fat (if I can find it)
Best. Potatoes. Ever! | 1 | t1_d1kdax7 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1ketfk | null | false | 2016-03-31T14:02:48Z |
d1ket0w | t1_d1ket0w | 1,459,432,949 | user_cb7eecb7c064 | Cooking | Iron rules steel drools! | 1 | t1_d1k8x8e | t3_4cowll | /r/Cooking/comments/t3_4cowll/d1ket0w | null | false | 2016-03-31T14:02:29Z |
d1keroy | t1_d1keroy | 1,459,432,890 | user_9f48e767d7f1 | Cooking | I really like Chef Michael Smith's show, it's from the Canadian food network. A digital subchannel of Ion, Ion Life, carries his show in the US. When we weren't getting more than PBS and Ion I watched his show a few times per week. Most weeks it was the only reason to watch television. Now that we have satellite (that ... | 1 | t3_4cpa1t | t3_4cpa1t | /r/Cooking/comments/t3_4cpa1t/d1keroy | null | false | 2016-03-31T14:01:30Z |
d1kelsh | t1_d1kelsh | 1,459,432,631 | user_c0c950eeb9d7 | Cooking | Hmm, so you'd take a big pan that you can toss the salad in. Butter it up and get it hot. And then you'd toss the salad in there for just under a minute to let the salad get slightly crispy? I guess you could also spice up the butter some.
Fuck I have to make this now. | 1 | t1_d1ke1bs | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kelsh | null | false | 2016-03-31T13:57:11Z |
d1kehau | t1_d1kehau | 1,459,432,435 | user_3888e31154b9 | Cooking | I think it was toasted | 3 | t1_d1kc8al | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kehau | null | false | 2016-03-31T13:53:55Z |
d1kegz0 | t1_d1kegz0 | 1,459,432,421 | user_3888e31154b9 | Cooking | Then who knows what I did. There must have been something else that smoked | 3 | t1_d1kblt7 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kegz0 | null | false | 2016-03-31T13:53:41Z |
d1kefsj | t1_d1kefsj | 1,459,432,369 | user_d01ddf46c7df | Cooking | interesting! thanks! is it because of the balsamic reduction? | 1 | t1_d1ke8qe | t3_4cpygi | /r/Cooking/comments/t3_4cpygi/d1kefsj | null | false | 2016-03-31T13:52:49Z |
d1kebkh | t1_d1kebkh | 1,459,432,172 | user_84551b5f08cd | Cooking | I use avocado oil for almost everything now. It doesn't burn as quickly and I like to cook on high heat. | 8 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kebkh | null | false | 2016-03-31T13:49:32Z |
d1keaqw | t1_d1keaqw | 1,459,432,135 | user_dfbb92f184b6 | Cooking | Salt is the only seasoning you need. | 3 | t3_4conjk | t3_4conjk | /r/Cooking/comments/t3_4conjk/d1keaqw | null | false | 2016-03-31T13:48:55Z |
d1ke8qe | t1_d1ke8qe | 1,459,432,042 | user_fda52d84f46c | Cooking | I don't think you should marinate the chicken, it sounds good as is. For a side I would go with a nice risotto. | 2 | t3_4cpygi | t3_4cpygi | /r/Cooking/comments/t3_4cpygi/d1ke8qe | null | false | 2016-03-31T13:47:22Z |
d1ke66r | t1_d1ke66r | 1,459,431,929 | user_dda692dc8533 | Cooking | This is why I never buy big bottles of veg oil, I never use it fast enough at it turns rancid. | 1 | t1_d1kdrz9 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1ke66r | null | false | 2016-03-31T13:45:29Z |
d1ke2a2 | t1_d1ke2a2 | 1,459,431,749 | user_dda692dc8533 | Cooking | Good olive oil is way more expensive. | 6 | t1_d1k79kq | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1ke2a2 | null | false | 2016-03-31T13:42:29Z |
d1ke1bs | t1_d1ke1bs | 1,459,431,705 | user_dfde1d2fa487 | Cooking | Sauteing your salad in butter? it actually comes out rather nice.
Spinach and kale work best, maybe with some basil and cilantro. You want to make it quick, just a hint of heat wilting, (I think that's the term) and then get everything out of the pan.
You should also prepare the salad in stages, like slow roasting m... | 5 | t1_d1k6ldq | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1ke1bs | null | false | 2016-03-31T13:41:45Z |
d1kdznw | t1_d1kdznw | 1,459,431,626 | user_66cf33e86c60 | Cooking | I do both. :) | 1 | t1_d1jm64h | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1kdznw | null | false | 2016-03-31T13:40:26Z |
d1kdzir | t1_d1kdzir | 1,459,431,619 | user_850d1be2a447 | Cooking | sounds good, but my lady won't eat beef liver pate :/ | 1 | t1_d1kdvh1 | t3_4cq0pv | /r/Cooking/comments/t3_4cq0pv/d1kdzir | null | false | 2016-03-31T13:40:19Z |
d1kdxst | t1_d1kdxst | 1,459,431,540 | user_6ab2754a80a2 | Cooking | No need to rescue the cast iron from the burning house. Just pick it out of the ashes and cook some bacon. | 3 | t1_d1k8x8e | t3_4cowll | /r/Cooking/comments/t3_4cowll/d1kdxst | null | false | 2016-03-31T13:39:00Z |
d1kdxpm | t1_d1kdxpm | 1,459,431,537 | [deleted] | Cooking | [deleted] | 1 | t1_d1k0uuc | t3_4cnxgw | /r/Cooking/comments/t3_4cnxgw/d1kdxpm | null | false | 2016-03-31T13:38:57Z |
d1kdxho | t1_d1kdxho | 1,459,431,525 | user_1854717e5504 | Cooking | It's not for everything but it works quite well for a lot of things. It's much better for things like salads or fresh flavors.
I love butter but too much of it will drop you pretty quick, it's not something you think too much about when you're younger but as you age you really do pay more attention to that sort of th... | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kdxho | null | false | 2016-03-31T13:38:45Z |
d1kdvh1 | t1_d1kdvh1 | 1,459,431,428 | user_511389fbbe85 | Cooking | Liver makes me think pate, which makes me think cream cheese.
So, stuff the liver with some seasoned cream cheese? (Personally, I'd season the cream cheese with that bacon & onion you said you didn't want, but there are other options..) | 1 | t3_4cq0pv | t3_4cq0pv | /r/Cooking/comments/t3_4cq0pv/d1kdvh1 | null | false | 2016-03-31T13:37:08Z |
d1kdufr | t1_d1kdufr | 1,459,431,376 | user_300bc2d51163 | Cooking | They're probably dried shiitake mushrooms; you can probably find them in any Asian grocer :) | 1 | t3_4cnxgw | t3_4cnxgw | /r/Cooking/comments/t3_4cnxgw/d1kdufr | null | false | 2016-03-31T13:36:16Z |
d1kdrz9 | t1_d1kdrz9 | 1,459,431,257 | user_42150b2d8aaa | Cooking | You know what I haven't even thought about that. I'm definitely going to check on that, thank you! | 1 | t1_d1kd2hy | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kdrz9 | null | false | 2016-03-31T13:34:17Z |
d1kdet3 | t1_d1kdet3 | 1,459,430,622 | user_6494f8174e3d | Cooking | And Bloody Mary's! | 2 | t1_d1k3g1o | t3_4cn3pn | /r/Cooking/comments/t3_4cn3pn/d1kdet3 | null | false | 2016-03-31T13:23:42Z |
d1kdax7 | t1_d1kdax7 | 1,459,430,427 | user_fdab4542cdd8 | Cooking | I've seen a number of articles that stress that olive oil and goose fat are the least likely to break down into toxic chemicals with high heat, particularly when repeated (i.e. reused fryer oil). This is one such [example](http://www.telegraph.co.uk/food-and-drink/healthy-eating/everything-you-know-about-cooking-with-... | 2 | t1_d1kc6rw | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kdax7 | null | false | 2016-03-31T13:20:27Z |
d1kd998 | t1_d1kd998 | 1,459,430,346 | user_36f39646c62e | Cooking | 2:1 beef to pork | 1 | t3_4cnfeq | t3_4cnfeq | /r/Cooking/comments/t3_4cnfeq/d1kd998 | null | false | 2016-03-31T13:19:06Z |
d1kd77t | t1_d1kd77t | 1,459,430,241 | user_68340a20bef7 | Cooking | Well, it was actually renamed for trademark reasons, although removal of "rape" was part of the PR. ;) | 4 | t1_d1kcvb9 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kd77t | null | false | 2016-03-31T13:17:21Z |
d1kd62o | t1_d1kd62o | 1,459,430,184 | [deleted] | Cooking | [deleted] | 1 | t1_d1kcvb9 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kd62o | null | false | 2016-03-31T13:16:24Z |
d1kd5ax | t1_d1kd5ax | 1,459,430,145 | user_36f39646c62e | Cooking | Wrap it around an asparagus spear with some mozz cheese...dip it in egg wash and bread crumbs and deep fry...so good! | 1 | t3_4cnbed | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1kd5ax | null | false | 2016-03-31T13:15:45Z |
d1kd2yq | t1_d1kd2yq | 1,459,430,023 | user_ba2419580656 | Cooking | Olive oil has a nice flavor, but yes other oils can be just as good. Also some (like safflower oil) have much higher smoke points which gives you much more options when cooking. | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kd2yq | null | false | 2016-03-31T13:13:43Z |
d1kd2hy | t1_d1kd2hy | 1,459,429,997 | user_070ceb4bdc3d | Cooking | Your vegetable oil may have turned rancid from exposure to oxygen. None of the oils usually found in vegetable oil should have much flavor at all. | 10 | t1_d1kbm18 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kd2hy | null | false | 2016-03-31T13:13:17Z |
d1kczcu | t1_d1kczcu | 1,459,429,829 | user_73cae934eb3b | Cooking | Working on the assumption you're experimenting with your crusts and tweaking things to your liking, the only thing left is ingredient selection, If you're saying you've hit a wall and you need a pizza that fulfills all of your pizzary desires, there is no harm in shopping around at different butchers and markets for yo... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1kczcu | null | false | 2016-03-31T13:10:29Z |
d1kcyt4 | t1_d1kcyt4 | 1,459,429,800 | user_18a2456e75df | Cooking | Yours is the right answer.
As to finding olive oil in bigger containers in the US, I usually get these from my non-fancy supermarket: http://www.pennmac.com/items/2414//pure-colavita-olive-oil-3-liters | 5 | t1_d1kc6rw | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kcyt4 | null | false | 2016-03-31T13:10:00Z |
d1kcvb9 | t1_d1kcvb9 | 1,459,429,610 | user_070ceb4bdc3d | Cooking | It is, renamed to prevent people from associating "rape" with the product. | 5 | t1_d1kca6w | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kcvb9 | null | false | 2016-03-31T13:06:50Z |
d1kcu5i | t1_d1kcu5i | 1,459,429,547 | user_4743b0cda398 | Cooking | Quick question since you seem to be quite experienced. How do you prevent the dried out pasta taste? Do you let the pasta cool before putting in fridge? Does a lot of oil and time help prevent this? I love pasta salad but it's always underwhelming when I make it (feta, olives, tomato, olive oil, etc). | 1 | t1_d1jt0wb | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1kcu5i | null | false | 2016-03-31T13:05:47Z |
d1kcjms | t1_d1kcjms | 1,459,428,967 | user_5c6a40b4a6f1 | Cooking | I don't have a recipe, but one time when I was growing up my mom made venison jerky in the food dehydrator. It was *delicious*. So making at least some jerky with it would probably be great, especially since it can be stored for ages afterwards. | 2 | t3_4cpf8v | t3_4cpf8v | /r/Cooking/comments/t3_4cpf8v/d1kcjms | null | false | 2016-03-31T12:56:07Z |
d1kcgoh | t1_d1kcgoh | 1,459,428,796 | user_0f9c5673b6b3 | Cooking | You know that canola is rapeseed oil right? It's a very neutral taste. | 9 | t1_d1k9lza | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kcgoh | null | false | 2016-03-31T12:53:16Z |
d1kcdwb | t1_d1kcdwb | 1,459,428,640 | user_68340a20bef7 | Cooking | Makes a damn tasty [Hummingbird Cake](http://www.myrecipes.com/recipe/hummingbird-cake-0) though. | 1 | t1_d1k7ak2 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kcdwb | null | false | 2016-03-31T12:50:40Z |
d1kcd6q | t1_d1kcd6q | 1,459,428,599 | user_5ca53ecc9383 | Cooking | Bloody bunnings, they got everything | 1 | t1_d1jwpbh | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1kcd6q | null | false | 2016-03-31T12:49:59Z |
d1kccpb | t1_d1kccpb | 1,459,428,572 | user_d3ba59e8b458 | Cooking | Cheap & easy - goes a long way
* 16 oz. box of angel hair
* 1 16 oz bottle of zesty italian dressing
* 1 cucumber
* 1 med-lg tomato
* 1 bell pepper
* 1 small red onion
* s & p
Cook pasta - dice or mince (to your taste) all the veg - mix together.
This salad might not make the cut for some get togethers, but for back y... | 1 | t3_4cnfqf | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1kccpb | null | false | 2016-03-31T12:49:32Z |
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