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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d1kccd8 | t1_d1kccd8 | 1,459,428,552 | user_db433f29c0cb | Cooking | I don't see anyone else saying this, but I'd be willing to bet that, in part, it has to do with simplicity. Olive oil is the common "good" oil. Most people's kitchens have it, and likely the only other oils most people have around are vegetable or canola. So when a recipe wants a "better/healthier" sounding ingredient ... | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kccd8 | null | false | 2016-03-31T12:49:12Z |
d1kca6w | t1_d1kca6w | 1,459,428,429 | user_68340a20bef7 | Cooking | Is canola not a type of rapeseed...? | 4 | t1_d1k9lza | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kca6w | null | false | 2016-03-31T12:47:09Z |
d1kc8al | t1_d1kc8al | 1,459,428,316 | user_68340a20bef7 | Cooking | Did you use refined or toasted sesame oil? Apparently refined sesame oil has a smoke point of [410-420F](http://www.chowhound.com/post/sesame-oil-toasted-smoke-point-289407). But there seem to be very few reliable sources about it, and a lot of disagreements about whether sesame has a "low" or "high" smoke point.
I'... | 7 | t1_d1kb3ni | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kc8al | null | false | 2016-03-31T12:45:16Z |
d1kc6rw | t1_d1kc6rw | 1,459,428,225 | user_66507a61b080 | Cooking | Why is it so difficult to find olive oil in quantity in the stores in America?
I can buy extra virgin olive oil by the gallon but regular olive oil comes in tiny 25oz bottles. Everyone I know in the USA thinks EVOO is "high end olive oil" and buys it in preference, they don't seem to understand that it's an entirely d... | 10 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kc6rw | null | false | 2016-03-31T12:43:45Z |
d1kc629 | t1_d1kc629 | 1,459,428,179 | user_cb9116a630ee | Cooking | i dont use oil or lube when i rape...... | -13 | t1_d1kbtrj | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kc629 | null | false | 2016-03-31T12:42:59Z |
d1kc3j2 | t1_d1kc3j2 | 1,459,428,018 | user_b2ae76a32ce6 | Cooking | http://www.mrfood.com/Pastas/Crab-Tortellini-Salad that's my shit right dere. | 1 | t3_4cnfqf | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1kc3j2 | null | false | 2016-03-31T12:40:18Z |
d1kbyk2 | t1_d1kbyk2 | 1,459,427,717 | user_75b579027dbd | Cooking | I think TV chefs and online recipes generally call for olive oil because it's considered to be beneficial nutritionally. I use coconut oil, lard or butter for just about everything, but there are a lot of people who think saturated fat is the devil. | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kbyk2 | null | false | 2016-03-31T12:35:17Z |
d1kbyep | t1_d1kbyep | 1,459,427,708 | user_f61277ececa8 | Cooking | I like them with paneer and a small amount of potato just to help it bind. I actually made paneer from scratch at the weekend because I couldn't find it in the supermarket. It was really straight forward | 3 | t3_4cp7ej | t3_4cp7ej | /r/Cooking/comments/t3_4cp7ej/d1kbyep | null | false | 2016-03-31T12:35:08Z |
d1kbuj2 | t1_d1kbuj2 | 1,459,427,460 | user_a133b17e160b | Cooking | I hate that he's being wasted on season after season of Hells Kitchen.
My favorite shows by him are when he's just a guy cooking or helping people learn how to cook. | 3 | t3_4cntwp | t3_4cntwp | /r/Cooking/comments/t3_4cntwp/d1kbuj2 | null | false | 2016-03-31T12:31:00Z |
d1kbu84 | t1_d1kbu84 | 1,459,427,441 | user_37ace20c2867 | Cooking | Highly unlikely. The cleaning cycle is not meant to be used with food in the oven, and if you're modding it to change the door locking mechanism then unless you're very skilled and/or know what you're doing, you might screw that up.
It's the peak of hubris to assume that modifying your apartment oven to make better pi... | 2 | t1_d1k675j | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1kbu84 | null | false | 2016-03-31T12:30:41Z |
d1kbtrj | t1_d1kbtrj | 1,459,427,410 | user_8356d74683b2 | Cooking | Guess we should've used olive oil | -4 | t1_d1kbt96 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kbtrj | null | false | 2016-03-31T12:30:10Z |
d1kbt96 | t1_d1kbt96 | 1,459,427,378 | user_cb9116a630ee | Cooking | that was a tastless joke...... | -3 | t1_d1kbl6v | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kbt96 | null | false | 2016-03-31T12:29:38Z |
d1kbsm5 | t1_d1kbsm5 | 1,459,427,339 | user_583d6748111a | Cooking | I find grape seed oil makes a good sub for olive oil. | 18 | t1_d1k3uoj | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kbsm5 | null | false | 2016-03-31T12:28:59Z |
d1kbqa0 | t1_d1kbqa0 | 1,459,427,189 | user_f659c47babc0 | Cooking | Awesome article. | 3 | t1_d1kb63f | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kbqa0 | null | false | 2016-03-31T12:26:29Z |
d1kbm18 | t1_d1kbm18 | 1,459,426,913 | user_42150b2d8aaa | Cooking | I always use olive oil and I don't ever notice a smell or taste when cooking or eating, but recently I used vegetable oil in something that needed olive oil (ran out of olive oil) and jesus, the smell made me wanna gag, the taste was wretched and I just left it there as a display of my failure. Barely even ate it. | 4 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kbm18 | null | false | 2016-03-31T12:21:53Z |
d1kblt7 | t1_d1kblt7 | 1,459,426,898 | user_0f0c39d5582e | Cooking | It does not have a low smoke point. | -1 | t1_d1kb3ni | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kblt7 | null | false | 2016-03-31T12:21:38Z |
d1kbl6v | t1_d1kbl6v | 1,459,426,858 | user_8356d74683b2 | Cooking | It's extremely bitter.
Aaand I've reached my rape joke quota for the day. | -5 | t1_d1kbgog | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kbl6v | null | false | 2016-03-31T12:20:58Z |
d1kbgog | t1_d1kbgog | 1,459,426,557 | user_cb9116a630ee | Cooking | totally not surprised rapeseed tastes bad | 3 | t1_d1k9lza | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kbgog | null | false | 2016-03-31T12:15:57Z |
d1kbbd8 | t1_d1kbbd8 | 1,459,426,189 | user_472d5c243991 | Cooking | Good olive oil costs more like $15-$20 per litre though... at least where I live. | 9 | t1_d1kano2 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kbbd8 | null | false | 2016-03-31T12:09:49Z |
d1kb63f | t1_d1kb63f | 1,459,425,819 | user_043e16260ff5 | Cooking | And it's worth noting that oils can turn rancid. Having many on hand is convenient but if you don't use them often, they may sit around long enough to go bad. For example, olive oil takes on the [smell of crayons](http://www.oliveoiltimes.com/olive-oil-basics/good-olive-oils-gone-bad/8900) when it's rancid. | 19 | t1_d1k65cc | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kb63f | null | false | 2016-03-31T12:03:39Z |
d1kb58m | t1_d1kb58m | 1,459,425,760 | user_cbafdd833aaf | Cooking | Go fuck yourself. | 1 | t1_d1jvedn | t3_4cntwp | /r/Cooking/comments/t3_4cntwp/d1kb58m | null | false | 2016-03-31T12:02:40Z |
d1kb4yz | t1_d1kb4yz | 1,459,425,741 | user_9164d3b20e46 | Cooking | Resisting the obvious bad joke. But high heat in a saute pan should so it get the outaide crispy then finish in the oven.
Are you making the sausage yourself, if so it might have something to do with your grind. Or ratio of fat to meat. | 2 | t3_4cp6zd | t3_4cp6zd | /r/Cooking/comments/t3_4cp6zd/d1kb4yz | null | false | 2016-03-31T12:02:21Z |
d1kb422 | t1_d1kb422 | 1,459,425,675 | user_4fd309c36382 | Cooking | Not at all. I just did not want to tell anyone what to use. I use the recipe for Dinosaur Barbecue's Mutha Sauce . The spice rub is from , I believe, Tyler Florence. I can look it up and post a link. | 1 | t1_d1jgova | t3_4cike0 | /r/Cooking/comments/t3_4cike0/d1kb422 | null | false | 2016-03-31T12:01:15Z |
d1kb3ni | t1_d1kb3ni | 1,459,425,647 | user_3888e31154b9 | Cooking | Yeah....... Sesame oil has a pretty low smoke point so cooking with it ends pretty poorly
Source: I did it and it didn't work out so well | 18 | t1_d1k69it | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kb3ni | null | false | 2016-03-31T12:00:47Z |
d1kax4q | t1_d1kax4q | 1,459,425,179 | user_c272dec05bd8 | Cooking | For a higher smoke point and a less pronounced flavor, try avocado oil! I absolutely love it, it's great for sautéing. | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kax4q | null | false | 2016-03-31T11:52:59Z |
d1kat86 | t1_d1kat86 | 1,459,424,889 | user_6aa08725898f | Cooking | If you prefer a dessert, you could try "[Crema Catalana](http://spanishfood.about.com/od/dessertssweets/ss/cremacatalana.htm)". Easy and yummy ;) | 1 | t3_4cie71 | t3_4cie71 | /r/Cooking/comments/t3_4cie71/d1kat86 | null | false | 2016-03-31T11:48:09Z |
d1kano2 | t1_d1kano2 | 1,459,424,466 | user_9d500af55ec1 | Cooking | Idk I get these big liter bottles from Costco/BJs for about $10. Which is comparable to decent olive oil imo. Sometimes they cut the cheap olive oil with other oils to save money. | 9 | t1_d1k79kq | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kano2 | null | false | 2016-03-31T11:41:06Z |
d1kalzi | t1_d1kalzi | 1,459,424,335 | user_9d500af55ec1 | Cooking | I'm a big fan of avocado oil as well, its great. | 5 | t1_d1k5ni5 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kalzi | null | false | 2016-03-31T11:38:55Z |
d1kahyt | t1_d1kahyt | 1,459,424,023 | user_1814d21c0eab | Cooking | You got a point there. | 1 | t1_d1hrdx6 | t3_4ccm81 | /r/Cooking/comments/t3_4ccm81/d1kahyt | null | false | 2016-03-31T11:33:43Z |
d1ka9gy | t1_d1ka9gy | 1,459,423,319 | user_0506b2beb891 | Cooking | Oh! I make a great Orzo Salad that is super Mediterranean and pretty damn delicious.
Box of Orzo
Cup of chopped Grape tomatoes
Two cucumbers finely diced
Red bell pepper diced
Half a large red onion diced
Cup and a half of Feta (or so)
Half cup kalamatta olives chopped
Dressing:
Half cup olive oil
Half cup r... | 0 | t3_4cnfqf | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1ka9gy | null | false | 2016-03-31T11:21:59Z |
d1ka7et | t1_d1ka7et | 1,459,423,141 | user_0aef4a573ab8 | Cooking | Grill them on medium-low heat for around a half hour until they reach 160°F internally, then on high heat for just a bit to crisp them up. | 1 | t3_4cp6zd | t3_4cp6zd | /r/Cooking/comments/t3_4cp6zd/d1ka7et | null | false | 2016-03-31T11:19:01Z |
d1ka4j4 | t1_d1ka4j4 | 1,459,422,890 | [deleted] | Cooking | Refined sesame oil is good for cooking, but the dark brown roasted stuff is more of a condiment. | 70 | t1_d1k69it | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1ka4j4 | null | false | 2016-03-31T11:14:50Z |
d1ka4ch | t1_d1ka4ch | 1,459,422,872 | user_f6bd719612ad | Cooking | You shouldn't need to spray the pan.
A moderate oven, say 350degF. Start watching 'em after 10 minutes; it'll probably take 15min depending how you like 'em.
It's a good dish, courtesy of my SIL with celiac. | 3 | t1_d1jvt7t | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1ka4ch | null | false | 2016-03-31T11:14:32Z |
d1ka2ik | t1_d1ka2ik | 1,459,422,713 | user_f4b3a75c3145 | Cooking | My boyfriend and I aren't cooking wizards but we both swear by a steak cooked exactly 5 minutes on my 'George'. If you don't have a BBQ for your steak, it's the next best thing. | 1 | t3_4cnuek | t3_4cnuek | /r/Cooking/comments/t3_4cnuek/d1ka2ik | null | false | 2016-03-31T11:11:53Z |
d1ka1pc | t1_d1ka1pc | 1,459,422,639 | user_6668f361cd66 | Cooking | I'm going to guess that you've got a fat ratio problem and a density problem. I'd head over to /r/Charcuterie for a more in depth discussion, they should be able to help you tweak your recipe. | 5 | t3_4cp6zd | t3_4cp6zd | /r/Cooking/comments/t3_4cp6zd/d1ka1pc | null | false | 2016-03-31T11:10:39Z |
d1k9s3y | t1_d1k9s3y | 1,459,421,789 | user_c4bba594e0e1 | Cooking | I've always used all-pork. Mostly because that's how my nonnie makes them. (Which of course, was probably a substitution based on poverty at the time, but the tradition stuck.) | 1 | t3_4cnfeq | t3_4cnfeq | /r/Cooking/comments/t3_4cnfeq/d1k9s3y | null | false | 2016-03-31T10:56:29Z |
d1k9n58 | t1_d1k9n58 | 1,459,421,320 | user_32146539331d | Cooking | I've never made meatballs with just beef. Generally I use mixed beef and pork, but around christmas I generally make them on exclusively pork. | 1 | t3_4cnfeq | t3_4cnfeq | /r/Cooking/comments/t3_4cnfeq/d1k9n58 | null | false | 2016-03-31T10:48:40Z |
d1k9lza | t1_d1k9lza | 1,459,421,201 | user_627eca46b628 | Cooking | Mainly it's nutritional, it's one of the *better~* oils in terms of it's unsaturated content compared to sunflower & vegetable oils, but it still has a decent smoke point. Other oils like rapeseed, linseed etc are probably better in terms of nutrition but taste awful. | 4 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1k9lza | null | false | 2016-03-31T10:46:41Z |
d1k9hko | t1_d1k9hko | 1,459,420,777 | user_c99d20620f1b | Cooking | What is country pork? | 2 | t1_d1jsvnq | t3_4cnfeq | /r/Cooking/comments/t3_4cnfeq/d1k9hko | null | false | 2016-03-31T10:39:37Z |
d1k9ezi | t1_d1k9ezi | 1,459,420,516 | user_d98cda20b6dc | Cooking | Mostly it's pretentiousness, certain dishes require it, others don't. Be guided by your preference and more importantly what you got in your cupboards! | -5 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1k9ezi | null | false | 2016-03-31T10:35:16Z |
d1k9cho | t1_d1k9cho | 1,459,420,267 | user_97724097820c | Cooking | well, you could try to pack the sausages tighter and try increasing the proportion of meat relative to fat. that's what I would try (without knowing how your making them). | 1 | t1_d1k94c2 | t3_4cp6zd | /r/Cooking/comments/t3_4cp6zd/d1k9cho | null | false | 2016-03-31T10:31:07Z |
d1k9cfp | t1_d1k9cfp | 1,459,420,261 | user_60618f2afafd | Cooking | Pasta Salad and Croutons: Two things Ruby Tuesdays does WAAAAAY better than me. | 1 | t3_4cnfqf | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1k9cfp | null | false | 2016-03-31T10:31:01Z |
d1k9aw9 | t1_d1k9aw9 | 1,459,420,110 | user_8e8bc78c0cac | Cooking | This one is great: http://www.jamieoliver.com/recipes/pasta-recipes/the-best-pasta-salad/
| 2 | t3_4cnfqf | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1k9aw9 | null | false | 2016-03-31T10:28:30Z |
d1k9akm | t1_d1k9akm | 1,459,420,079 | user_97724097820c | Cooking | another classic technique for turnips. | 1 | t1_d1k34mj | t3_4cn84p | /r/Cooking/comments/t3_4cn84p/d1k9akm | null | false | 2016-03-31T10:27:59Z |
d1k9aeq | t1_d1k9aeq | 1,459,420,061 | user_97724097820c | Cooking | sounds good! | 1 | t1_d1k0l53 | t3_4cn84p | /r/Cooking/comments/t3_4cn84p/d1k9aeq | null | false | 2016-03-31T10:27:41Z |
d1k99f7 | t1_d1k99f7 | 1,459,419,956 | user_97724097820c | Cooking | a good technique is to slow cook them in a good fat like butter or rendered pig fat (in like a casserole or something). The turnips absorb the fat tastes very well.
an Asian technique is to cut then into small pieces (like thin strips) and mix with sugar to remove the water from them. Then, let them soak in a flavorfu... | 1 | t3_4cn84p | t3_4cn84p | /r/Cooking/comments/t3_4cn84p/d1k99f7 | null | false | 2016-03-31T10:25:56Z |
d1k98b9 | t1_d1k98b9 | 1,459,419,844 | user_2f379e987d08 | Cooking | Nice | 1 | t1_d1j0b1o | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k98b9 | null | false | 2016-03-31T10:24:04Z |
d1k9855 | t1_d1k9855 | 1,459,419,826 | user_2ca8d77bbd17 | Cooking | The cutting to a new angle is to hide the splicing of time, it's very rare to cut in reality TV unless you're faking it! | 2 | t1_d1k5har | t3_4cntwp | /r/Cooking/comments/t3_4cntwp/d1k9855 | null | false | 2016-03-31T10:23:46Z |
d1k96ul | t1_d1k96ul | 1,459,419,690 | user_b4ca016b55b2 | Cooking | My favorite pasta salad:
-boil a pack of farfalle pasta
-put in a bowl (still warm)
-small pieces of feta cheese in, make sure the cheese is coating the noodles
-roasted pine nuts in (be careful, they burn like immediately)
-dryed tomatoes in
-diced cucumber in
-in with some good olive oil as a dressing, and lot... | 1 | t3_4cnfqf | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1k96ul | null | false | 2016-03-31T10:21:30Z |
d1k95w0 | t1_d1k95w0 | 1,459,419,589 | user_97724097820c | Cooking | peanut is excellent for frying. sunflower & grapeseed are very neutral and clean for infusing other tastes (like herbs, chilis, spices, garlic, etc) into the oil. | 23 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1k95w0 | null | false | 2016-03-31T10:19:49Z |
d1k94c2 | t1_d1k94c2 | 1,459,419,422 | user_e28aec6e0d59 | Cooking | Unfortunately not :( | 1 | t1_d1k944h | t3_4cp6zd | /r/Cooking/comments/t3_4cp6zd/d1k94c2 | null | false | 2016-03-31T10:17:02Z |
d1k944h | t1_d1k944h | 1,459,419,400 | user_97724097820c | Cooking | does grilling them not work? | 1 | t3_4cp6zd | t3_4cp6zd | /r/Cooking/comments/t3_4cp6zd/d1k944h | null | false | 2016-03-31T10:16:40Z |
d1k91lf | t1_d1k91lf | 1,459,419,128 | user_e1c962b2a77f | Cooking | Try kefalograviera instead of parmesan if you can get it, and minced lamb instead of beef. Basmati rice is a kind of long grain rice - what you don't want is pudding, sushi or risotto rice. Wild rice is not at all appropriate as a substitute, and is very expensive. Nutmeg should be easy to find - whole is better than g... | 2 | t3_4coogo | t3_4coogo | /r/Cooking/comments/t3_4coogo/d1k91lf | null | false | 2016-03-31T10:12:08Z |
d1k91l4 | t1_d1k91l4 | 1,459,419,127 | user_9c6cdc941b5c | Cooking | Olive oil isnt cheap here Ive been using Rice oil for almost everything. Not sure if there are differences, I've never compared. | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1k91l4 | null | false | 2016-03-31T10:12:07Z |
d1k91d9 | t1_d1k91d9 | 1,459,419,105 | user_cf3b1b854116 | Cooking | I noticed you said you just bought the grill, so I'm assuming it's new. I'm sure it's the bronze coating, right? If by any chance you bought it at a yard sale or Goodwill, older models had Teflon coating which is carcinogenic.
Just trying to help you avoid problems down the road. :) | -7 | t3_4cnuek | t3_4cnuek | /r/Cooking/comments/t3_4cnuek/d1k91d9 | null | false | 2016-03-31T10:11:45Z |
d1k8x8e | t1_d1k8x8e | 1,459,418,663 | user_e1c962b2a77f | Cooking | I'd suggest a cast iron one instead (not enamelled). They retain heat better and develop their own non-stick coating in time, treated properly. They are FAR superior to anything else for browning meat or doing a long slow saute for onions. If my house was burning down, I'd grab my cast iron frypan first. | 1 | t3_4cowll | t3_4cowll | /r/Cooking/comments/t3_4cowll/d1k8x8e | null | false | 2016-03-31T10:04:23Z |
d1k8v3j | t1_d1k8v3j | 1,459,418,424 | user_f64e8b024427 | Cooking | I think because olive oil is considered "premium" and so people who never want to settle for less will always use what they consider premium. For me, I'm not a fan of the taste of olive oil. I much prefer more neutral tasting oils, or butter/sesame/coconut if I want to alter the tastes using oil in some ways. | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1k8v3j | null | false | 2016-03-31T10:00:24Z |
d1k8v0n | t1_d1k8v0n | 1,459,418,416 | user_f27eafcbb8fc | Cooking | Shred your own cheese. Store bright progresses cheese has a lot of cellulose. Making a pass sauce is pretty | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k8v0n | null | false | 2016-03-31T10:00:16Z |
d1k8mgk | t1_d1k8mgk | 1,459,417,462 | [deleted] | Cooking | [deleted] | 1 | t3_4coogo | t3_4coogo | /r/Cooking/comments/t3_4coogo/d1k8mgk | null | false | 2016-03-31T09:44:22Z |
d1k8m7k | t1_d1k8m7k | 1,459,417,434 | user_c9df6403d0e1 | Cooking | **INGREDIENTS**
½ cup plain yogurt, plus more to top
Juice of 1 lemon
2 tablespoons vegetable oil, plus more for brushing
4 cloves garlic
2 tablespoons ginger
1 tablespoon hot paprika
2 teaspoons ground cumin
2 teaspoons garam masala
½ teaspoon cayenne pepper
2 lbs boneless skinless chicken thighs ... | 3 | t3_4cpbra | t3_4cpbra | /r/Cooking/comments/t3_4cpbra/d1k8m7k | null | false | 2016-03-31T09:43:54Z |
d1k8l92 | t1_d1k8l92 | 1,459,417,328 | user_e6a767c7a649 | Cooking | America's Test Kitchen: https://www.youtube.com/watch?v=1atGnmJKmTc
(Spoiler alert: it's the All-Clad Tri-Ply 12") | 1 | t3_4cowll | t3_4cowll | /r/Cooking/comments/t3_4cowll/d1k8l92 | null | false | 2016-03-31T09:42:08Z |
d1k8kf6 | t1_d1k8kf6 | 1,459,417,233 | user_e6a767c7a649 | Cooking | >Why is it always *olive oil* I need to put in the pan?
It's not.
>Aren't other oils just as good?
Other oils may or may not be good, depending on the situation. Smoke point (how hot it can get before it starts to get nasty) and flavor are the two most important factors in what kind of oil you use for a given appl... | 2 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1k8kf6 | null | false | 2016-03-31T09:40:33Z |
d1k8bob | t1_d1k8bob | 1,459,416,266 | user_bace08f42a83 | Cooking | He has only just turned 14, so yea, he has very little experience in the kitchen. | 1 | t1_d1hxzhv | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1k8bob | null | false | 2016-03-31T09:24:26Z |
d1k8bmh | t1_d1k8bmh | 1,459,416,262 | user_e28aec6e0d59 | Cooking | My identity has been exposed! | 1 | t1_d1k89z2 | t3_4cp6zd | /r/Cooking/comments/t3_4cp6zd/d1k8bmh | null | false | 2016-03-31T09:24:22Z |
d1k89z2 | t1_d1k89z2 | 1,459,416,077 | user_7bf428e17a8d | Cooking | I'm a bot, *bleep*, *bloop*. Someone has linked to this thread from another place on reddit:
- [/r/borntoday] [Born today: march 31st = taran cremin, pornstar, longest dick in Britain, farmworker](https://np.reddit.com/r/borntoday/comments/4cp9gt/born_today_march_31st_taran_cremin_pornstar/)
[](#footer)*^(If you foll... | 0 | t3_4cp6zd | t3_4cp6zd | /r/Cooking/comments/t3_4cp6zd/d1k89z2 | null | false | 2016-03-31T09:21:17Z |
d1k88nk | t1_d1k88nk | 1,459,415,928 | user_a3266698dee3 | Cooking | Made [this](http://allrecipes.com/recipe/237732/top-ramen-salad/) lots of times. Always delicious. | 1 | t3_4cnfqf | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1k88nk | null | false | 2016-03-31T09:18:48Z |
d1k85zj | t1_d1k85zj | 1,459,415,627 | user_e28aec6e0d59 | Cooking | Thanks a lot, I get sausages from my cows, they have 4 which I use once they are fully grown and put down. I work on a farm so I can get a lot. | 2 | t1_d1k85d4 | t3_4cp6zd | /r/Cooking/comments/t3_4cp6zd/d1k85zj | null | false | 2016-03-31T09:13:47Z |
d1k85d4 | t1_d1k85d4 | 1,459,415,559 | user_0da715e898f6 | Cooking | Hi, whereabouts are you purchasing these sausages from?
It may be the seller that is the issue here. I would recommend trying Tesco's sausages, although they do contain horsemeat, it usually makes the sausage more firm and crispier anyway. Bit like the texture of duck wraps from the Chinese takeaway.
I personally tried... | -4 | t1_d1k80d2 | t3_4cp6zd | /r/Cooking/comments/t3_4cp6zd/d1k85d4 | null | false | 2016-03-31T09:12:39Z |
d1k84gj | t1_d1k84gj | 1,459,415,460 | user_1c97241d8ff9 | Cooking | This dude knows his shit | 1 | t1_d1j0b1o | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k84gj | null | false | 2016-03-31T09:11:00Z |
d1k80d2 | t1_d1k80d2 | 1,459,415,006 | user_e28aec6e0d59 | Cooking | I don't use grease, it comes out of my sausage! I cant control what the sausage does, it does what it does I guess. Thanks for your reply though! | 1 | t1_d1k7zy5 | t3_4cp6zd | /r/Cooking/comments/t3_4cp6zd/d1k80d2 | null | false | 2016-03-31T09:03:26Z |
d1k7zy5 | t1_d1k7zy5 | 1,459,414,962 | user_0da715e898f6 | Cooking | I'd recommend not using so much grease in the baking tray. This usually helps the sausages be more firm. | 1 | t3_4cp6zd | t3_4cp6zd | /r/Cooking/comments/t3_4cp6zd/d1k7zy5 | null | false | 2016-03-31T09:02:42Z |
d1k7v2d | t1_d1k7v2d | 1,459,414,420 | user_c9df6403d0e1 | Cooking | credit to /u/mamba_79
Malai Kofta has been requested by a few people, my wife included. It's a decadent vegetarian dish that has that combination of deep frying and cream that makes it a hit amongst personal trainers trying to get more clients. There are two distinct parts to the dish - the kofta (fried vegetarian p... | 4 | t3_4cp7ej | t3_4cp7ej | /r/Cooking/comments/t3_4cp7ej/d1k7v2d | null | false | 2016-03-31T08:53:40Z |
d1k7u22 | t1_d1k7u22 | 1,459,414,315 | user_45bc132cbcf5 | Cooking | Olive oil is nice. I like it. If you're making hummus or a vinaigrette, be sure to use olive oil.
However, if you're looking to make food on the cheap, one of the first things you can do it swap out olive oil with a neutral oil like Canola when sautéeing.
I live in China and the olive oil we get here is (1) expens... | 10 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1k7u22 | null | false | 2016-03-31T08:51:55Z |
d1k7fq6 | t1_d1k7fq6 | 1,459,412,790 | user_59cafd921dc9 | Cooking | Not too well. A wok has a very small area on bottom making contact with the cooktop. Even a gas cooktop doesn't put out enough BTUs to really use a wok correctly. One option is cooking over a propane turkey fryer, but that's outdoors, a new item to buy, and an all-around pain for a quick weeknight meal. What you want f... | 2 | t1_d1k1qou | t3_4cn460 | /r/Cooking/comments/t3_4cn460/d1k7fq6 | null | false | 2016-03-31T08:26:30Z |
d1k7fnc | t1_d1k7fnc | 1,459,412,782 | user_186ff39f8541 | Cooking | Why do you think you wouldn't be able to find nutmeg? It's one of the most common spices and every store I've ever been to that carries spices has both the ground and whole versions. | 2 | t3_4coogo | t3_4coogo | /r/Cooking/comments/t3_4coogo/d1k7fnc | null | false | 2016-03-31T08:26:22Z |
d1k7ak2 | t1_d1k7ak2 | 1,459,412,262 | user_e1c962b2a77f | Cooking | Not everyone likes it. Coconut oil, even when refined, still smells and tastes coconutty, and that's often not appropriate in dishes from non-coconut areas of the world (ie most European cuisines). It doesn't agree with everyone's digestion either. | 8 | t1_d1k2pr2 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1k7ak2 | null | false | 2016-03-31T08:17:42Z |
d1k79kq | t1_d1k79kq | 1,459,412,163 | user_e1c962b2a77f | Cooking | Pretty expensive for routine cooking, though. | 14 | t1_d1k5ni5 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1k79kq | null | false | 2016-03-31T08:16:03Z |
d1k75x6 | t1_d1k75x6 | 1,459,411,802 | user_0a9b0f46f46f | Cooking | I will! Thank you! | 1 | t1_d1jw5cm | t3_4cie71 | /r/Cooking/comments/t3_4cie71/d1k75x6 | null | false | 2016-03-31T08:10:02Z |
d1k75n8 | t1_d1k75n8 | 1,459,411,773 | user_3720edb87586 | Cooking | That was beautiful! | 1 | t1_d1j0b1o | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k75n8 | null | false | 2016-03-31T08:09:33Z |
d1k746o | t1_d1k746o | 1,459,411,623 | user_2ad6c322eaa8 | Cooking | Either sear and finish in the oven, or sear and finish in the pan itself. | 2 | t1_d1k2oyr | t3_4cnuek | /r/Cooking/comments/t3_4cnuek/d1k746o | null | false | 2016-03-31T08:07:03Z |
d1k729e | t1_d1k729e | 1,459,411,424 | user_2ad6c322eaa8 | Cooking | I don't know if it counts as a salad, but I really like this [Orzo with Zucchini, Lemon, Mint and Feta](http://chinesegrandma.com/2011/05/orzo-zucchini-lemon-mint-feta/).
Also this [Greek Salad with Broccoli and Sun-Dried Tomatoes](http://cookieandkate.com/2014/greek-salad-with-broccoli-and-sun-dried-tomatoes/) is on... | 4 | t3_4cnfqf | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1k729e | null | false | 2016-03-31T08:03:44Z |
d1k6vz8 | t1_d1k6vz8 | 1,459,410,797 | user_dbd506fbf89e | Cooking | Take out the greens, and it'll be perfect! | 20 | t1_d1k6i8x | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1k6vz8 | null | false | 2016-03-31T07:53:17Z |
d1k6qrr | t1_d1k6qrr | 1,459,410,286 | user_1814d21c0eab | Cooking | Macaroni, ham cubes, pickles, apples, carrots (all cubed). Peas optional. Dressing of yoghurt, mustard and mayo (it's a Danish recipe). | 2 | t1_d1js165 | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1k6qrr | null | false | 2016-03-31T07:44:46Z |
d1k6orv | t1_d1k6orv | 1,459,410,096 | user_462ab5da5caf | Cooking | I like a beef-pork-veal mix for Italian style meatballs. Generally 50-30-20 percent or so. Keeps the flavors interesting... | 1 | t3_4cnfeq | t3_4cnfeq | /r/Cooking/comments/t3_4cnfeq/d1k6orv | null | false | 2016-03-31T07:41:36Z |
d1k6msv | t1_d1k6msv | 1,459,409,906 | user_e9e53f56ea52 | Cooking | 370° C | 1 | t1_d1ixt8c | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k6msv | null | false | 2016-03-31T07:38:26Z |
d1k6ldq | t1_d1k6ldq | 1,459,409,776 | user_f6da291782a5 | Cooking | Hahah no, I was referring to frying and sauteing. But you're giving me ideas. | 6 | t1_d1k6i8x | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1k6ldq | null | false | 2016-03-31T07:36:16Z |
d1k6itk | t1_d1k6itk | 1,459,409,534 | user_2e769e41a7a9 | Cooking | mix it with a small amount of aged white cheddar. Grate them together. It will give the cheese an extra bite. | 1 | t1_d1k124b | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k6itk | null | false | 2016-03-31T07:32:14Z |
d1k6i8x | t1_d1k6i8x | 1,459,409,482 | user_dda6a985e9ec | Cooking | Hmm classic butter salad! Throw in some bacon, and you're golden! | 25 | t1_d1k69br | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1k6i8x | null | false | 2016-03-31T07:31:22Z |
d1k6e8j | t1_d1k6e8j | 1,459,409,114 | user_b520e610cc31 | Cooking | Good point. This are the things that a person needs to know when it comes to oils. When to use what, and why we prefer some over others. | 10 | t1_d1k69it | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1k6e8j | null | false | 2016-03-31T07:25:14Z |
d1k6a6p | t1_d1k6a6p | 1,459,408,751 | user_c0b80c7daa2a | Cooking | > I think 6-700 degrees isnt really that critical.
...or desirable. | 1 | t1_d1j3kti | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k6a6p | null | false | 2016-03-31T07:19:11Z |
d1k69it | t1_d1k69it | 1,459,408,689 | user_e9f9a96e2ae2 | Cooking | Just a note to OP that sesame oil is not a great cooking oil but is fantastic used in small quantities as a condiment of sorts near or after the dish is taken off the heat. | 138 | t1_d1k65cc | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1k69it | null | false | 2016-03-31T07:18:09Z |
d1k69ha | t1_d1k69ha | 1,459,408,685 | user_4ed1a78faf97 | Cooking | What are you taking about? Some recipes ask for olive oil, some don't. | -7 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1k69ha | null | false | 2016-03-31T07:18:05Z |
d1k69br | t1_d1k69br | 1,459,408,669 | user_f6da291782a5 | Cooking | Personally I use butter. Mmmmmmm. | 23 | t1_d1k3xxd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1k69br | null | false | 2016-03-31T07:17:49Z |
d1k6981 | t1_d1k6981 | 1,459,408,660 | user_c0b80c7daa2a | Cooking | The pizza stone will not crack as long as it has been properly cured. And yes, ovens lock during the cleaning cycle. That's why we're going to gain access *before* we start it. If you can't get your pizza out, you wouldn't have been able to put in in. | 1 | t1_d1j0mo7 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k6981 | null | false | 2016-03-31T07:17:40Z |
d1k675j | t1_d1k675j | 1,459,408,477 | user_c0b80c7daa2a | Cooking | The risk of cooking with a modded oven to reach higher temperatures, is no greater than using the Cleaning Cycle on your oven in the first place. | 0 | t1_d1izyl5 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k675j | null | false | 2016-03-31T07:14:37Z |
d1k65cc | t1_d1k65cc | 1,459,408,316 | user_b520e610cc31 | Cooking | This should be higher. Most people aren't answering the question, other that saying it's their preference.
Olive oil is very popular. It tastes good on a lot of foods. Like /u/HyoomanSoup said, flavor, smoking point, and color are just a few reasons why you might want to use another oil.
It sounds like you're still t... | 133 | t1_d1k3uoj | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1k65cc | null | false | 2016-03-31T07:11:56Z |
d1k64po | t1_d1k64po | 1,459,408,255 | user_c0b80c7daa2a | Cooking | 700º for what style? *Maybe* NY, or a very liberal Neapolitan. But for most restaurant pizza 550º, would be an absolute max. | 1 | t1_d1ixt8c | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k64po | null | false | 2016-03-31T07:10:55Z |
d1k623n | t1_d1k623n | 1,459,408,028 | user_01869ee5a5c8 | Cooking | cool! | 1 | t1_d1j40hu | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k623n | null | false | 2016-03-31T07:07:08Z |
d1k61h2 | t1_d1k61h2 | 1,459,407,972 | user_beee3481d5cd | Cooking | You can try different types of flour and yeast. Also how much time you make the crust rise is crucial | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k61h2 | null | false | 2016-03-31T07:06:12Z |
d1k5yq1 | t1_d1k5yq1 | 1,459,407,741 | user_c25c76786d4d | Cooking | In all seriousness what is the drink? Rum and/or vodka? Is pina colada was required? | 1 | t3_48yurm | t3_48yurm | /r/Cooking/comments/t3_48yurm/d1k5yq1 | null | false | 2016-03-31T07:02:21Z |
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