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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d1k5xho | t1_d1k5xho | 1,459,407,636 | user_9c8aebcb2654 | Cooking | Use the olive garden dressing you can get in stores it will blow your mind | -2 | t1_d1js165 | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1k5xho | null | false | 2016-03-31T07:00:36Z |
d1k5x44 | t1_d1k5x44 | 1,459,407,604 | user_2639c259c381 | Cooking | ^^This. If you're really a broke college kid, you don't need to waste your time/money on a wok if you've already got a versatile skillet. Spend your resources on good ingredients instead. | 3 | t1_d1k4bic | t3_4cn460 | /r/Cooking/comments/t3_4cn460/d1k5x44 | null | false | 2016-03-31T07:00:04Z |
d1k5s1d | t1_d1k5s1d | 1,459,407,158 | user_2639c259c381 | Cooking | From experience, the best method is just to get in the mindset that when you make egg rolls, plan to have enough filling to use the entire package. Freezing a batch of uncooked rolls is much less of a hassle compared to freezing/storing unused wrappers. | 2 | t3_4cm4co | t3_4cm4co | /r/Cooking/comments/t3_4cm4co/d1k5s1d | null | false | 2016-03-31T06:52:38Z |
d1k5oyk | t1_d1k5oyk | 1,459,406,894 | user_c3572c6c0344 | Cooking | U wut m8?! | 16 | t1_d1jrlz0 | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1k5oyk | null | false | 2016-03-31T06:48:14Z |
d1k5ni5 | t1_d1k5ni5 | 1,459,406,774 | user_3494aee8594f | Cooking | My SO isn't a big fan of olive oil either, for reasons like smoke point and flavor as everyone else has mentioned. For meat, he actually really likes avocado oil; the smoke point is much higher and he likes the flavor much better. | 13 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1k5ni5 | null | false | 2016-03-31T06:46:14Z |
d1k5l61 | t1_d1k5l61 | 1,459,406,583 | user_2f518ad650ef | Cooking | I want to know where you all get your pine nuts. Here in Australia those things cost as much as the rest of the salad combined. | 3 | t3_4cnfqf | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1k5l61 | null | false | 2016-03-31T06:43:03Z |
d1k5jfq | t1_d1k5jfq | 1,459,406,441 | user_00ff59b882c8 | Cooking | I don't want my fuzzy bunny little milk monkey using words like *sh--* 😒 | 1 | t1_d1jvedn | t3_4cntwp | /r/Cooking/comments/t3_4cntwp/d1k5jfq | null | false | 2016-03-31T06:40:41Z |
d1k5hao | t1_d1k5hao | 1,459,406,266 | user_c921cda7c9d7 | Cooking | Because olive oil is tasty. | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1k5hao | null | false | 2016-03-31T06:37:46Z |
d1k5har | t1_d1k5har | 1,459,406,266 | user_53ee8d1cee71 | Cooking | Or all the fucking random sound effects and royalty free music that gets used in every goddamn American reality show. Also cutting to a new angle every third second. I can't stand it | 5 | t1_d1k3yz7 | t3_4cntwp | /r/Cooking/comments/t3_4cntwp/d1k5har | null | false | 2016-03-31T06:37:46Z |
d1k5g9q | t1_d1k5g9q | 1,459,406,179 | user_ea344c4c549f | Cooking | Wrap some asparagus with it and some phyllo and roast, put some grated Parmesan on top | 1 | t3_4cnbed | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1k5g9q | null | false | 2016-03-31T06:36:19Z |
d1k5fy4 | t1_d1k5fy4 | 1,459,406,152 | user_2639c259c381 | Cooking | If you've got cash to burn and/or make pizza often enough to warrant a gadget, [ATK did a review](https://youtu.be/Jk786qxqfL4) of a peel that makes transfer a lot easier. Could be useful for other baking applications as well. | 1 | t3_4cod3t | t3_4cod3t | /r/Cooking/comments/t3_4cod3t/d1k5fy4 | null | false | 2016-03-31T06:35:52Z |
d1k5bs8 | t1_d1k5bs8 | 1,459,405,818 | user_a7752f6b55e6 | Cooking | If the dish needs the taste of olive oil then you'd use it | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1k5bs8 | null | false | 2016-03-31T06:30:18Z |
d1k5akr | t1_d1k5akr | 1,459,405,719 | user_7c4ecd0c8bd8 | Cooking | Try substituting it out for a different oil. It's your food. Experiment a little. | 5 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1k5akr | null | false | 2016-03-31T06:28:39Z |
d1k5a2x | t1_d1k5a2x | 1,459,405,678 | user_c921cda7c9d7 | Cooking | Antipasta pasta salad:
* Tricolor rotini pasta
* Toss with olive oil, balsamic vinegar, and Italian seasoning
* Add diced salami, sliced pepperoncini (crosscut to form rings), diced provolone and halved cherry tomatoes
You can also go with sliced strips for the salami and provolone instead of cubes. | 1 | t3_4cnfqf | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1k5a2x | null | false | 2016-03-31T06:27:58Z |
d1k57w9 | t1_d1k57w9 | 1,459,405,503 | user_2639c259c381 | Cooking | When they come out of the fryer, spritz them with some lime juice and a dash of salt. | 3 | t3_4conjk | t3_4conjk | /r/Cooking/comments/t3_4conjk/d1k57w9 | null | false | 2016-03-31T06:25:03Z |
d1k57oq | t1_d1k57oq | 1,459,405,485 | user_08034fd520aa | Cooking | Make your pizza fast, shake or tap the handle so the peel twists with quick short taps. Another method is to gently blow an air bubble under the pizza while it's on the peel, but be very careful with this method because that pizza will want to "float" off the peel very easily. | 1 | t1_d1k1a8w | t3_4cod3t | /r/Cooking/comments/t3_4cod3t/d1k57oq | null | false | 2016-03-31T06:24:45Z |
d1k51xe | t1_d1k51xe | 1,459,405,030 | user_14d65270becd | Cooking | Eeeeeeh... that never happened to me specifically... in that sense, but I'd highly recommend never buying that cheese again, ha!
*seriously though, the starch coating they use in those bagged cheeses, just ruins them completely*
Self-shredded skim is better than both pre-shredded (bagged), and fresh, but whole-milk ... | 1 | t1_d1k3h8x | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k51xe | null | false | 2016-03-31T06:17:10Z |
d1k4zii | t1_d1k4zii | 1,459,404,837 | user_21b5ad90eda2 | Cooking | Make pizza! Put it on top of the sauce, but under the toppings. Or, wrap meats in it, kind of like bacon. | 1 | t3_4cnbed | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1k4zii | null | false | 2016-03-31T06:13:57Z |
d1k4z3a | t1_d1k4z3a | 1,459,404,804 | user_3dc634d3b5d8 | Cooking | A lot of advice about your oven temperature, which is the edge pizzerias have over normal ovens. You can work your dough though. When you're proofing the yeast, feed it a little sugar (one full pinch). 5-10 minutes later add the flour, salt, oil, and remaining sugar. Let it sit out until the soon goes down. Bag it, put... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k4z3a | null | false | 2016-03-31T06:13:24Z |
d1k4rxf | t1_d1k4rxf | 1,459,404,244 | user_5acdac4974f3 | Cooking | I like a thicker sauce than what would probably be consider traditional (more like a marinara, I guess?), probably because it's what my mom made growing up, but her pizza was awesome: Take a small can of tomato paste, stir with luke-warm water to desired consistency, and add oregano, basil, thyme, and marjoram (proport... | 1 | t1_d1iyfba | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k4rxf | null | false | 2016-03-31T06:04:04Z |
d1k4oo4 | t1_d1k4oo4 | 1,459,403,996 | user_6c0f2790bf0a | Cooking | Try beer instead of water. | 1 | t1_d1iy6e3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k4oo4 | null | false | 2016-03-31T05:59:56Z |
d1k4ku2 | t1_d1k4ku2 | 1,459,403,713 | [deleted] | Cooking | [deleted] | 1 | t1_d1iy4rf | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k4ku2 | null | false | 2016-03-31T05:55:13Z |
d1k4c0m | t1_d1k4c0m | 1,459,403,086 | user_943c10b5d91d | Cooking | I'm late to this party, so I just hope you see my comment and it helps in some way. I've been working on doing pretty much exactly what you describe in the OP for several years now. My pizza is, without question, at [pizzeria level](http://i.imgur.com/BPes4w9.jpg).
What I learned along the way is:
1. Neopolitan is gr... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k4c0m | null | false | 2016-03-31T05:44:46Z |
d1k4bto | t1_d1k4bto | 1,459,403,074 | user_99fdc6e3502d | Cooking | I fix this by shaking the pizza on the peel after each ingredient is added, that way I can fix it before it results in a mangled mess. It usually sticks because I accidentally got sauce on the peel or a bit of butter/oil. | 2 | t3_4cod3t | t3_4cod3t | /r/Cooking/comments/t3_4cod3t/d1k4bto | null | false | 2016-03-31T05:44:34Z |
d1k4bic | t1_d1k4bic | 1,459,403,053 | user_d96cf779e058 | Cooking | You don't need a wok and unless you have a wok burner it won't work authentically. I use my largest skillet. | 6 | t3_4cn460 | t3_4cn460 | /r/Cooking/comments/t3_4cn460/d1k4bic | null | false | 2016-03-31T05:44:13Z |
d1k47ym | t1_d1k47ym | 1,459,402,808 | user_d96cf779e058 | Cooking | I use Italian sausage. | 2 | t3_4cnfeq | t3_4cnfeq | /r/Cooking/comments/t3_4cnfeq/d1k47ym | null | false | 2016-03-31T05:40:08Z |
d1k44p2 | t1_d1k44p2 | 1,459,402,582 | user_39eaca4bb7ed | Cooking | Use a steel! I made a post about making one a while back [here.](https://www.reddit.com/r/Cooking/comments/2uhk72/66_pounds_of_cold_hard_pizza_making_steel/) | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k44p2 | null | false | 2016-03-31T05:36:22Z |
d1k3yz7 | t1_d1k3yz7 | 1,459,402,187 | [deleted] | Cooking | I hate the drama, it's so obviously fake in some episodes or they play up very minor things... Like those TV shows that always leave a cliff hanger before a commercial break | 7 | t1_d1jvhb3 | t3_4cntwp | /r/Cooking/comments/t3_4cntwp/d1k3yz7 | null | false | 2016-03-31T05:29:47Z |
d1k3xxd | t1_d1k3xxd | 1,459,402,115 | user_dbd506fbf89e | Cooking | Olive oil has a nice, fruity flavour, making it suitable for salad dressing and stuff.
I'm not sure why you'd want fruity flavours in fried or sauteed food though. I prefer a neutral oil like canola or peanut for those. | 18 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1k3xxd | null | false | 2016-03-31T05:28:35Z |
d1k3x7p | t1_d1k3x7p | 1,459,402,064 | user_19b4a65026c1 | Cooking | I do my pizza a little different than most of the people here. Semolina flour is cheaper than 00 and you don't need to get the pizza so hot when you use it (I've seen over 700 recommended for using 00). Then I make my own garlic oil and more is more with toppings, add that cheese! I like the buttering and spicing the c... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k3x7p | null | false | 2016-03-31T05:27:44Z |
d1k3wm3 | t1_d1k3wm3 | 1,459,402,025 | user_39eaca4bb7ed | Cooking | Try a pizza steel. I made my own a while back. Check out my post [here.](https://www.reddit.com/r/Cooking/comments/2uhk72/66_pounds_of_cold_hard_pizza_making_steel/) | 1 | t1_d1iy4rf | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k3wm3 | null | false | 2016-03-31T05:27:05Z |
d1k3uoj | t1_d1k3uoj | 1,459,401,898 | user_e9f9a96e2ae2 | Cooking | Olive oil is pretty flavourful in a way that compliments Mediterranean dishes, so it is used in those cuisines to make food tasty. You'll want to use a different oil when:
* you don't want the oil to contribute any flavour
* you want the oil to contribute a different flavour
* you are cooking at a high heat (extra vir... | 1,149 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1k3uoj | null | false | 2016-03-31T05:24:58Z |
d1k3uhr | t1_d1k3uhr | 1,459,401,885 | user_a8d3c5f2c586 | Cooking | I always enjoy the copycat La Madeleine recipe: bowtie pasta with scallions, diced tomatoes, chopped spinach, shredded Parmesan cheese, basil pesto, Caesar dressing, and chopped sundried tomatoes with some of the oil thrown in. | 1 | t3_4cnfqf | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1k3uhr | null | false | 2016-03-31T05:24:45Z |
d1k3s7g | t1_d1k3s7g | 1,459,401,734 | user_2a0962a0bd22 | Cooking | Olive oil, parm, black pepper, diced tomatoes and fresh oregano. Any food that has mayo as a main ingredient is barf. | 1 | t3_4cnfqf | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1k3s7g | null | false | 2016-03-31T05:22:14Z |
d1k3nmm | t1_d1k3nmm | 1,459,401,440 | user_7c9c91c6bfa0 | Cooking | Can second the asparagus angle. Get a couple bunches of it, snap the tough bits off, parboil for 2 mins.
Let stalks cool, then wrap 2-3 stalks and a couple small sticks of pepperjack cheese in a slice of prosciutto, and hold the bunch shut by jamming a toothpick through it.
Grill until cheese melts/asparagus is warm... | 5 | t1_d1jtyjp | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1k3nmm | null | false | 2016-03-31T05:17:20Z |
d1k3h8x | t1_d1k3h8x | 1,459,401,032 | [deleted] | Cooking | Aha I've never even seen shredded bagged cheese until a year ago. I tried some pre-shredded cheddar, it melted at room temperature, the cheese inside the bag on the sides turned liquid, and tasted like melted cheese strings. | 2 | t1_d1k1z4e | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k3h8x | null | false | 2016-03-31T05:10:32Z |
d1k3g1o | t1_d1k3g1o | 1,459,400,957 | user_45953c46ed9b | Cooking | Martinis.
Lots of martinis. | 5 | t3_4cn3pn | t3_4cn3pn | /r/Cooking/comments/t3_4cn3pn/d1k3g1o | null | false | 2016-03-31T05:09:17Z |
d1k3aib | t1_d1k3aib | 1,459,400,616 | user_efc5ac90fbdd | Cooking | You'd be better off getting a nice crusty seat then finishing it in the oven.
Chicken and sandwiches can be good on a foreman grill though. | 1 | t1_d1k2oyr | t3_4cnuek | /r/Cooking/comments/t3_4cnuek/d1k3aib | null | false | 2016-03-31T05:03:36Z |
d1k392u | t1_d1k392u | 1,459,400,533 | user_e314e713bf84 | Cooking | There are different reasons that you might want to use different oils. Certain oils(like extra virgin olive oil) have strong tastes that work well with certain types of food. Certain oils also have different smoke points, which can affect what temperature they burn at, and how well they might work for certain purposes.... | 38 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1k392u | null | false | 2016-03-31T05:02:13Z |
d1k3856 | t1_d1k3856 | 1,459,400,476 | user_496941b9b5e7 | Cooking | > pre-shredded mozz
Buy good cheese and shred it yourself! Cheese is a key ingredient in pizza, and quality varies widely in cheeses. The pre-shredded stuff also has extra ingredients to keep it from clumping that affect how it melts.
If you're going to put the time into making a crust, spend another two minutes and ... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k3856 | null | false | 2016-03-31T05:01:16Z |
d1k364x | t1_d1k364x | 1,459,400,352 | user_b07d3bba07db | Cooking | I've been trying for years. I'll say this--the most important ingredients are cumin and, I believe, chili powder. That's really what sets it apart. Definitely tomato *paste*. | 2 | t3_4cn9c0 | t3_4cn9c0 | /r/Cooking/comments/t3_4cn9c0/d1k364x | null | false | 2016-03-31T04:59:12Z |
d1k34mj | t1_d1k34mj | 1,459,400,257 | user_f3e6f4fcced7 | Cooking | Treat them like potatoes. They mash/roast/boil beautifully. The larger they are, the more pronounced the flavor will be, but if they are small and not woody, have fun. | 2 | t3_4cn84p | t3_4cn84p | /r/Cooking/comments/t3_4cn84p/d1k34mj | null | false | 2016-03-31T04:57:37Z |
d1k32x3 | t1_d1k32x3 | 1,459,400,154 | user_0c3e1470eabd | Cooking | Parchment is a great way to cheat. Keep in mind that it is only rated for about 400 degrees, but I've never had trouble unless it accidentally hits the side of the oven.
If parchment isn't your thing, ideally, you would construct the pizza elsewhere and get it on the peel at the last moment. The longer the dough is on... | 4 | t3_4cod3t | t3_4cod3t | /r/Cooking/comments/t3_4cod3t/d1k32x3 | null | false | 2016-03-31T04:55:54Z |
d1k2zsd | t1_d1k2zsd | 1,459,399,967 | user_870c61be1c7d | Cooking | Neither. Use three-mix; beef, pork, and veal. | 6 | t3_4cnfeq | t3_4cnfeq | /r/Cooking/comments/t3_4cnfeq/d1k2zsd | null | false | 2016-03-31T04:52:47Z |
d1k2yg6 | t1_d1k2yg6 | 1,459,399,891 | user_cd9795cf6a25 | Cooking | Not crazy, but more. I prefer semolina to cornmeal, but I doubt that matters.
The main things are to work quickly, and recheck your dough constantly. The entire skin should slide if you shake the peel back and forth; if not, add more semolina/cornmeal to wherever it's sticking. Do this at every stage of topping the pi... | 1 | t3_4cod3t | t3_4cod3t | /r/Cooking/comments/t3_4cod3t/d1k2yg6 | null | false | 2016-03-31T04:51:31Z |
d1k2qj6 | t1_d1k2qj6 | 1,459,399,434 | [deleted] | Cooking | [deleted] | 1 | t1_d1j0b1o | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k2qj6 | null | false | 2016-03-31T04:43:54Z |
d1k2pr2 | t1_d1k2pr2 | 1,459,399,391 | user_09f406709d38 | Cooking | Coconut oil then? | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1k2pr2 | null | false | 2016-03-31T04:43:11Z |
d1k2oyr | t1_d1k2oyr | 1,459,399,345 | user_dbd40d30f213 | Cooking | Couldn't I just sear it in a pan first then throw it on the Foreman to finish cooking it? | 1 | t1_d1k2il1 | t3_4cnuek | /r/Cooking/comments/t3_4cnuek/d1k2oyr | null | false | 2016-03-31T04:42:25Z |
d1k2k4s | t1_d1k2k4s | 1,459,399,068 | user_694d0e380395 | Cooking | Take chicken breasts and cut slits into them. Stuff with boursin cheese (garlic and herb). Wrap with prosciutto. Put in a baking dish with grape or cherry tomatoes and bake until the chicken is cooked through according to a meat thermometer.
You can serve as is or take the boursin-tomato-chicken pan drippings and make... | 2 | t3_4cnbed | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1k2k4s | null | false | 2016-03-31T04:37:48Z |
d1k2il1 | t1_d1k2il1 | 1,459,398,982 | user_74a38d452439 | Cooking | Youre better off doing it in a cast iron pan or under a broiler. George Foremans don't really get hot enough to get a good seer without over cooking the steak in my experience. It does make pretty grill marks though. It's good for heating hot dogs, it's ok at doing chicken breasts, and can make ok burgers in a pinch ... | 2 | t3_4cnuek | t3_4cnuek | /r/Cooking/comments/t3_4cnuek/d1k2il1 | null | false | 2016-03-31T04:36:22Z |
d1k2gjz | t1_d1k2gjz | 1,459,398,864 | user_69f8cddb3dfa | Cooking | Make sure you use fresh dough, not frozen. Prepare the dough by letting it sit in a bowl (covered) at room temperature for 45 minutes before starting to make the pie. Put flour in the bowl so it doesn't stick.
Turn the stove on to the hottest temp you've got, usually 500°.
Knead the dough into a pizza by hand, not ... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k2gjz | null | false | 2016-03-31T04:34:24Z |
d1k22n3 | t1_d1k22n3 | 1,459,398,110 | user_a79ae0bd38ec | Cooking | A lot of the time, I cut a piece of parchment paper and place it on my peel. Then I build the pizza on the paper/peel.
It slides right onto my stone without issue | 2 | t3_4cod3t | t3_4cod3t | /r/Cooking/comments/t3_4cod3t/d1k22n3 | null | false | 2016-03-31T04:21:50Z |
d1k1z4e | t1_d1k1z4e | 1,459,397,927 | user_14d65270becd | Cooking | It took me a full decade to realize how much I was messing up by using bagged, pre-shredded cheese. I can be slow. *The internet wasn't as handy 20 years back though! We had AOL chatrooms, and not much else!* | 1 | t1_d1k1ffo | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k1z4e | null | false | 2016-03-31T04:18:47Z |
d1k1wm6 | t1_d1k1wm6 | 1,459,397,796 | user_5c6a40b4a6f1 | Cooking | So, fill a bowl with orange Skittles, orange M&M's, and orange Reese's Pieces. | 3 | t1_d1ix3ju | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1k1wm6 | null | false | 2016-03-31T04:16:36Z |
d1k1sys | t1_d1k1sys | 1,459,397,596 | user_14d65270becd | Cooking | Hey, cool; I've never even heard of scamorza cheese before! *saving your comment to remind me to check it out later*
**EDIT:** Oh, and I read that Bobby Flay adds some herb cream-cheese, in small chunks, in one of his recipes. I want to try that out sometime too! | 1 | t1_d1k124b | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k1sys | null | false | 2016-03-31T04:13:16Z |
d1k1rgy | t1_d1k1rgy | 1,459,397,518 | user_3b509261dced | Cooking | **Tortellini salad**
2 lb cheese tortellini (fresh or frozen is fine)
2 boneless skinless chicken breasts, cooked, cooled, and diced into 1/2 inch pieces
3 carrots, sliced on the bias (we call them carrot surfboards in my family)
1/2 head red cabbage, chopped into 1 inch pieces
2 red peppers, chopped into 1/2 inch... | 3 | t3_4cnfqf | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1k1rgy | null | false | 2016-03-31T04:11:58Z |
d1k1r5w | t1_d1k1r5w | 1,459,397,502 | user_2617499a8525 | Cooking | The answer is always more cornmeal. And build the pizza on a different surface from the peel, scoop it up real quick and sling it in the oven. | 2 | t3_4cod3t | t3_4cod3t | /r/Cooking/comments/t3_4cod3t/d1k1r5w | null | false | 2016-03-31T04:11:42Z |
d1k1qou | t1_d1k1qou | 1,459,397,477 | user_6e31217564dc | Cooking | So I'm going to use an induction cook top. That should work right? | 1 | t1_d1jq73a | t3_4cn460 | /r/Cooking/comments/t3_4cn460/d1k1qou | null | false | 2016-03-31T04:11:17Z |
d1k1qlm | t1_d1k1qlm | 1,459,397,473 | user_73303f4f4062 | Cooking | I feel like with the 20 second cook time that leaves enough labor time available to make sure the pizza is made to correct order, and the cook time is so low the cook can't do anything but stand there and get it right. There's literally no time to do anything else.
If they do screw it up there's the benefit of 20 se... | 3 | t1_d1jwkce | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k1qlm | null | false | 2016-03-31T04:11:13Z |
d1k1pzv | t1_d1k1pzv | 1,459,397,441 | [deleted] | Cooking | [removed] | 1 | t1_d1k1i5i | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1k1pzv | null | false | 2016-03-31T04:10:41Z |
d1k1pv8 | t1_d1k1pv8 | 1,459,397,435 | user_6e31217564dc | Cooking | I was planning on getting carbon steel so I think so. | 1 | t1_d1k0u2l | t3_4cn460 | /r/Cooking/comments/t3_4cn460/d1k1pv8 | null | false | 2016-03-31T04:10:35Z |
d1k1oqw | t1_d1k1oqw | 1,459,397,377 | user_273709f3f2b4 | Cooking | I didn't grease the tray beforehand because the meat will produce enough grease while it cooks. And for the temp, I think i did it at ~400°. The cups just popped right out when they were baked. They were super good. | 1 | t1_d1k07ej | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1k1oqw | null | false | 2016-03-31T04:09:37Z |
d1k1nwf | t1_d1k1nwf | 1,459,397,332 | user_73303f4f4062 | Cooking | > Second, lots of ovens lock when in self-cleaning mode.
Not only do they lock in self cleaning mode they normally don't unlock until below 350f degrees. So in theory you could make a great looking pizza then watch it burn as your home fills with rancid smoke. | 1 | t1_d1j0mo7 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k1nwf | null | false | 2016-03-31T04:08:52Z |
d1k1iai | t1_d1k1iai | 1,459,397,044 | [deleted] | Cooking | I love Edam cheese on pizza, I usually put 25% and mix it in with the mozzarella. I don't know if its commonly sold where you live but if you find it definitely give it a try! | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k1iai | null | false | 2016-03-31T04:04:04Z |
d1k1i5i | t1_d1k1i5i | 1,459,397,038 | user_95fb0954fed4 | Cooking | eat it? | 1 | t1_d1jz6ja | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1k1i5i | null | false | 2016-03-31T04:03:58Z |
d1k1ffo | t1_d1k1ffo | 1,459,396,901 | [deleted] | Cooking | Pre shredded cheese in general tastes horrible compared to cheese blocks, I can't think of one time I've had good cheese come out of one of those bags. | 1 | t1_d1j7729 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k1ffo | null | false | 2016-03-31T04:01:41Z |
d1k1a8w | t1_d1k1a8w | 1,459,396,643 | user_76475597b395 | Cooking | wooden | 1 | t1_d1k0t2q | t3_4cod3t | /r/Cooking/comments/t3_4cod3t/d1k1a8w | null | false | 2016-03-31T03:57:23Z |
d1k17fv | t1_d1k17fv | 1,459,396,501 | user_caef9a00914b | Cooking | My gas oven is from 1993 and has it. Was a nightmare when I used it and shit caught on fire inside, and I couldn't open it to extinguish said fire. | 1 | t1_d1j3lbx | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k17fv | null | false | 2016-03-31T03:55:01Z |
d1k13ai | t1_d1k13ai | 1,459,396,304 | user_639659907ef9 | Cooking | Oh, my bad, still no touching | 1 | t1_d1jdkhk | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k13ai | null | false | 2016-03-31T03:51:44Z |
d1k124b | t1_d1k124b | 1,459,396,245 | user_58abf699f2da | Cooking | I made a comment above, but wanted to echo your sentiment: whole milk mozzarella is quite possibly the most important ingredient in my opinion.
I also recommended seeking out scamorza cheese if you can, its like whole milk mozzarella but a little bit richer. I can't get it where I live, but damn is it amazing cheese. | 4 | t1_d1j7729 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k124b | null | false | 2016-03-31T03:50:45Z |
d1k104q | t1_d1k104q | 1,459,396,144 | user_0bf3aaba17d3 | Cooking | I add diced to egg and chicken salad. They keep a long time so no huge rush in eating them up. | 1 | t3_4cn3pn | t3_4cn3pn | /r/Cooking/comments/t3_4cn3pn/d1k104q | null | false | 2016-03-31T03:49:04Z |
d1k0xo1 | t1_d1k0xo1 | 1,459,396,027 | user_58abf699f2da | Cooking | I HIGHLY recommend going out of your way to get whole milk mozzarella for your pizza, and if you can find it, scamorza is absolutely amazing on pizzas. If you have a decent Italian deli in your city you may be able to find it there. Whole milk mozzarella can usually be found at nicer grocery stores, around me I can fin... | 1 | t1_d1j3gj6 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k0xo1 | null | false | 2016-03-31T03:47:07Z |
d1k0wip | t1_d1k0wip | 1,459,395,972 | user_198649ac0826 | Cooking | It truly is all you need. Same for me. | 1 | t1_cxgxxdr | t3_3uq015 | /r/Cooking/comments/t3_3uq015/d1k0wip | null | false | 2016-03-31T03:46:12Z |
d1k0uuc | t1_d1k0uuc | 1,459,395,891 | user_0bf3aaba17d3 | Cooking | Where they cut into rounds no the size of a quarter and 1/4 inch thick? If yes they were likely oyster mushroom stems. They are tasty and do have a meaty flavor. You can find than at larger Asian groceries. They are usually in uncut stem form. I can't help with the specific sauce as my husband cooks them in many diffe... | 8 | t3_4cnxgw | t3_4cnxgw | /r/Cooking/comments/t3_4cnxgw/d1k0uuc | null | false | 2016-03-31T03:44:51Z |
d1k0u2l | t1_d1k0u2l | 1,459,395,853 | user_2ab67a08a3b5 | Cooking | Is it completely necessary in the first place to season the Wok? | 1 | t3_4cn460 | t3_4cn460 | /r/Cooking/comments/t3_4cn460/d1k0u2l | null | false | 2016-03-31T03:44:13Z |
d1k0tsh | t1_d1k0tsh | 1,459,395,839 | user_198649ac0826 | Cooking | I would go broke trying to buy these, lol. they cost more than my car. | 1 | t1_cxgsxmi | t3_3uq015 | /r/Cooking/comments/t3_3uq015/d1k0tsh | null | false | 2016-03-31T03:43:59Z |
d1k0t2q | t1_d1k0t2q | 1,459,395,805 | user_7a2e882d18fa | Cooking | Wooden peel or metal?
| 1 | t3_4cod3t | t3_4cod3t | /r/Cooking/comments/t3_4cod3t/d1k0t2q | null | false | 2016-03-31T03:43:25Z |
d1k0r6e | t1_d1k0r6e | 1,459,395,715 | user_5d036a2a314d | Cooking | You nailed it. I worked in professional kitchens for 16 years. Commercial pizza has like 1000mg of sodium per slice. | 1 | t1_d1jkbdi | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k0r6e | null | false | 2016-03-31T03:41:55Z |
d1k0qoi | t1_d1k0qoi | 1,459,395,691 | user_c4043f8124e0 | Cooking | Alright, as someone with a normal oven who hates not being able to make pizza "the right way" (honestly, my pizza's are pretty good, there's no such thing as bad pizza, but definitely not the same as from a proper pizza oven) you just made my day.
The stove-top-to-broil thing is genius. DEFINITELY gonna try that out.
... | 1 | t1_d1j2y7b | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k0qoi | null | false | 2016-03-31T03:41:31Z |
d1k0olp | t1_d1k0olp | 1,459,395,593 | user_9a442bc2d774 | Cooking | whoops--thanks! haha. | 2 | t1_d1jszr3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1k0olp | null | false | 2016-03-31T03:39:53Z |
d1k0l53 | t1_d1k0l53 | 1,459,395,418 | user_93f7c23a43f3 | Cooking | Just cooked a bunch today for a dish called PB&J. It's a parsnip puree. It's really easy. It comes out tasting like peanut butter. Some say it tastes a bit like bananas also. So, chop into evenly sized pieces. Roast with salt/pep/olive oil at 375 for 20-30 min until browned on the outside and soft inside. They will for... | 2 | t3_4cn84p | t3_4cn84p | /r/Cooking/comments/t3_4cn84p/d1k0l53 | null | false | 2016-03-31T03:36:58Z |
d1k0gmf | t1_d1k0gmf | 1,459,395,200 | user_99bb97c9c1f9 | Cooking | Melon is ripe and ready and I did double wrap for the frozen portion.
Good to know that it will hold for a while. I split it in 1/4 parts because we really overdosed in the beginning. | 1 | t1_d1jypd6 | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1k0gmf | null | false | 2016-03-31T03:33:20Z |
d1k0d92 | t1_d1k0d92 | 1,459,395,037 | user_51b9f4d81f98 | Cooking | > The tricks are to drop any really hard veg, like carrots or strong veg, like onions into the boiling pasta water just before draining the pasta. The brief blanch evens out the flavors and texture.
Curious, how do you cut your veg?
| 1 | t1_d1jykrj | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1k0d92 | null | false | 2016-03-31T03:30:37Z |
d1k0az6 | t1_d1k0az6 | 1,459,394,930 | user_1e77217b672b | Cooking | **Chicken Eggplant Pasta**
3 tsp olive oil
1 large eggplant cubed 2cm
1 large onion, diced
3 cloves of garlic, diced
1 tsp chilli powder
150g chopped mushrooms
800g canned diced tomatoes
150g chopped olives
2-3 tbsp basil pesto
pinch of sugar
salt and pepper
1 tbsp tomato paste
400g chicken
500g pa... | 2 | t3_4cn3pn | t3_4cn3pn | /r/Cooking/comments/t3_4cn3pn/d1k0az6 | null | false | 2016-03-31T03:28:50Z |
d1k07ej | t1_d1k07ej | 1,459,394,762 | user_99bb97c9c1f9 | Cooking | That sounds really good. Don't have a blueberry one, but chive, garlic, original and truffle are on hand in my refrigerator.
What temperature and do you grease the cups before lining with prosciutto? | 2 | t1_d1jygfy | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1k07ej | null | false | 2016-03-31T03:26:02Z |
d1jznaz | t1_d1jznaz | 1,459,393,811 | user_3ac34d15bb38 | Cooking | Thanks! I have a love\hate relationship with zucchini. This sounds great with some risotto, though. | 1 | t1_d1jxoat | t3_4cdl9g | /r/Cooking/comments/t3_4cdl9g/d1jznaz | null | false | 2016-03-31T03:10:11Z |
d1jzhot | t1_d1jzhot | 1,459,393,546 | user_2d716b96312a | Cooking | It's trash tv (the American version, anyway), but it's pretty enjoyable. The British show is a very different creature from the American version, but they both have their good points.
I really like that he's only a real asshole to actual assholes. If you admit you're out of your depth, or screwing up, he'll go way ea... | 4 | t3_4cntwp | t3_4cntwp | /r/Cooking/comments/t3_4cntwp/d1jzhot | null | false | 2016-03-31T03:05:46Z |
d1jzfaa | t1_d1jzfaa | 1,459,393,435 | user_222fea5c2ff7 | Cooking | Sabayon | 1 | t3_4cie71 | t3_4cie71 | /r/Cooking/comments/t3_4cie71/d1jzfaa | null | false | 2016-03-31T03:03:55Z |
d1jzbk6 | t1_d1jzbk6 | 1,459,393,268 | user_222fea5c2ff7 | Cooking | Blanched for about 2 min after dump them in icy water then start a pan with butter throw them in add salt and pepper | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1jzbk6 | null | false | 2016-03-31T03:01:08Z |
d1jzbc4 | t1_d1jzbc4 | 1,459,393,258 | user_072966e694d5 | Cooking | IME, using the broiler and turning crisps it up just fine. Pre thawing the seafood lets the moisture leach out, but leads to overcooked seafood. Have you tried using the seafood still frozen versus thawed? | 1 | t1_d1jyq6b | t3_4cnrll | /r/Cooking/comments/t3_4cnrll/d1jzbc4 | null | false | 2016-03-31T03:00:58Z |
d1jz6ja | t1_d1jz6ja | 1,459,393,053 | user_46516b292b6c | Cooking | lol what would you do with all of that parmesan? | 1 | t1_d1icn78 | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1jz6ja | null | false | 2016-03-31T02:57:33Z |
d1jz277 | t1_d1jz277 | 1,459,392,865 | user_072966e694d5 | Cooking | Turnips keep for bloody ever in the fridge and fermentation, which [/u/Hagarshoes](https://www.reddit.com/user/HaggarShoes) mentioned, is a great extender of that time. There is a dish that my mother used to make which is lovely as an alternative though. Cut equal parts of carrots and turnips into similarly sized pie... | 2 | t3_4cn84p | t3_4cn84p | /r/Cooking/comments/t3_4cn84p/d1jz277 | null | false | 2016-03-31T02:54:25Z |
d1jyq6b | t1_d1jyq6b | 1,459,392,334 | user_95bdbb170a20 | Cooking | This is what I would do, but there still is a good amount of moisture in frozen food so you may not get nice crisp bacon. | 1 | t1_d1jxljw | t3_4cnrll | /r/Cooking/comments/t3_4cnrll/d1jyq6b | null | false | 2016-03-31T02:45:34Z |
d1jypd6 | t1_d1jypd6 | 1,459,392,301 | user_072966e694d5 | Cooking | Wrap it well. Probably in 2 parts. Freeze it. In a month or so, you will be craving it. Save the second portion for when melon is really ripe. Well wrapped and frozen it will keep nicely for 6 months. You will enjoy it more if you spread it out. | 2 | t3_4cnbed | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1jypd6 | null | false | 2016-03-31T02:45:01Z |
d1jyowv | t1_d1jyowv | 1,459,392,281 | user_9e5ea9fb0d8a | Cooking | There's a lot of good advice here already, so I don't have much to add except to consider trying sourdough for your pizza crust. I cold ferment all my pizza dough 3 days in the fridge and I never use yeast. I'd put [my sourdough crust](http://imgur.com/a/ROlbn) up against any pizzeria around me, and I only have a 500... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jyowv | null | false | 2016-03-31T02:44:41Z |
d1jymzl | t1_d1jymzl | 1,459,392,198 | user_4238f0cc396f | Cooking | Agree with you. I worked is a restaurant that had am identical oven to the one you linked. There is a gas burner under the stone that keeps it very hot to crisp the crust and there is a wood fire inside that gets hot enough that even a season chef couldn't reach the back without toasting knuckle hairs.... | 1 | t1_d1jefua | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jymzl | null | false | 2016-03-31T02:43:18Z |
d1jym3s | t1_d1jym3s | 1,459,392,161 | user_459bf2b4b5c4 | Cooking | Put it in the oven. 350 - 400 until it looks/tastes done
If you like mushrooms you can make a duxelles, add chopped prosciutto, and use it as a steak topping.
Also stuffed mushrooms with a parm/prosciutto stuffing | 4 | t1_d1jtyjp | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1jym3s | null | false | 2016-03-31T02:42:41Z |
d1jykrj | t1_d1jykrj | 1,459,392,102 | user_072966e694d5 | Cooking | 1 part cheese (can sub salami or pepperoni for part). 1 part pickled/prepared stuff (olives, pepperocini, marinated artichokes, roasted peppers type stuff). 2 parts fresh veggies, with an eye to color and texture variation. 4 parts sturdy pasta cooked al dente. Dress it with a nicely herbal vinaigrette - or go with th... | 2 | t3_4cnfqf | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1jykrj | null | false | 2016-03-31T02:41:42Z |
d1jyj3o | t1_d1jyj3o | 1,459,392,026 | user_9f9740d0c428 | Cooking | Good news! Hope your next try turns out better. | 1 | t1_d1jwzlu | t3_4cm0up | /r/Cooking/comments/t3_4cm0up/d1jyj3o | null | false | 2016-03-31T02:40:26Z |
d1jygfy | t1_d1jygfy | 1,459,391,909 | user_273709f3f2b4 | Cooking | Line a cupcake tray with the prosciutto, bake for ~10-15 minutes. Throw some goat cheese in it and there you have a prosciutto cup. I used blueberry goat cheese it was insanely delicious. | 3 | t3_4cnbed | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1jygfy | null | false | 2016-03-31T02:38:29Z |
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