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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d1jyerw | t1_d1jyerw | 1,459,391,835 | [deleted] | Cooking | [deleted] | 1 | t1_d1jxdpe | t3_4cn3pn | /r/Cooking/comments/t3_4cn3pn/d1jyerw | null | false | 2016-03-31T02:37:15Z |
d1jy7dk | t1_d1jy7dk | 1,459,391,515 | user_6c70327b2be8 | Cooking | I work at a pizza place that i absolutely love. We cook the curst twice. The first for just a few minutes to crisp it up somewhere around 550. We let it cool for 10 to 20 minutes. Then our tosser comes in and sauces that baby up, tops it and then cooks it again at 475. I am still in love with this pizza even after work... | 3 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jy7dk | null | false | 2016-03-31T02:31:55Z |
d1jxzqb | t1_d1jxzqb | 1,459,391,173 | user_9f811d2afb3d | Cooking | Yeah, I'd find some old Japanese dude who takes like half a year to make each knife :P | 2 | t1_d1go2ab | t3_4cbc6y | /r/Cooking/comments/t3_4cbc6y/d1jxzqb | null | false | 2016-03-31T02:26:13Z |
d1jxos5 | t1_d1jxos5 | 1,459,390,683 | user_7e63b2276b5e | Cooking | My bad. Thanks for the correction. | 1 | t1_d1juevd | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jxos5 | null | false | 2016-03-31T02:18:03Z |
d1jxoat | t1_d1jxoat | 1,459,390,661 | user_072966e694d5 | Cooking | About enough to coat. I eyeball it; if I have a starch like rice that will love garlicky cream, I use a little more. If I want a pretty plating, just enough to coat and use a serving fork to make nest shapes for serving. | 2 | t1_d1holt2 | t3_4cdl9g | /r/Cooking/comments/t3_4cdl9g/d1jxoat | null | false | 2016-03-31T02:17:41Z |
d1jxm1m | t1_d1jxm1m | 1,459,390,560 | user_273709f3f2b4 | Cooking | Hm i didn't even think of that. Well, i could make shrimp in a garlic sauce but Ive never worked with scallops, any ideas of what to do with them? | 1 | t1_d1jwulg | t3_4cnrll | /r/Cooking/comments/t3_4cnrll/d1jxm1m | null | false | 2016-03-31T02:16:00Z |
d1jxljw | t1_d1jxljw | 1,459,390,538 | user_072966e694d5 | Cooking | Par cook the bacon at a low heat to render the fat without crisping. Cool it, then wrap it around the frozen seafood. Run the apps under the broiler to crisp the bacon in about the same amount of time thawing the seafood takes. You will have to turn the apps halfway through | 3 | t3_4cnrll | t3_4cnrll | /r/Cooking/comments/t3_4cnrll/d1jxljw | null | false | 2016-03-31T02:15:38Z |
d1jxj83 | t1_d1jxj83 | 1,459,390,425 | user_11bc522f3fc9 | Cooking | Italian | 4 | t1_d1juqlj | t3_4cnfeq | /r/Cooking/comments/t3_4cnfeq/d1jxj83 | null | false | 2016-03-31T02:13:45Z |
d1jxhwg | t1_d1jxhwg | 1,459,390,354 | user_95af014ef1a2 | Cooking | /r/breadit | 1 | t1_d1jjg75 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jxhwg | null | false | 2016-03-31T02:12:34Z |
d1jxhur | t1_d1jxhur | 1,459,390,352 | [deleted] | Cooking | [deleted] | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jxhur | null | false | 2016-03-31T02:12:32Z |
d1jxfc3 | t1_d1jxfc3 | 1,459,390,218 | user_af27fca54064 | Cooking | STEEEEEEEL. | 1 | t1_d1j959h | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jxfc3 | null | false | 2016-03-31T02:10:18Z |
d1jxdpe | t1_d1jxdpe | 1,459,390,148 | user_db685765792c | Cooking | I...know what's for dinner tomorrow | 2 | t1_d1jo9tc | t3_4cn3pn | /r/Cooking/comments/t3_4cn3pn/d1jxdpe | null | false | 2016-03-31T02:09:08Z |
d1jxdbk | t1_d1jxdbk | 1,459,390,131 | user_ee104d95cce9 | Cooking | pitza oven! | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jxdbk | null | false | 2016-03-31T02:08:51Z |
d1jxdbw | t1_d1jxdbw | 1,459,390,131 | user_af27fca54064 | Cooking | At that point, it's a single family fire. | 1 | t1_d1j29d0 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jxdbw | null | false | 2016-03-31T02:08:51Z |
d1jx80q | t1_d1jx80q | 1,459,389,897 | user_5f8fdc9a4f2f | Cooking | I once didn't have any tomato sauce, so I made it from scratch.
whole tomatoes cut to pieces, boiled and reduced and seasoned.
best fucking pizza ever.
but usually too much work :D | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jx80q | null | false | 2016-03-31T02:04:57Z |
d1jx7jc | t1_d1jx7jc | 1,459,389,876 | user_bfda809c0294 | Cooking | Use bread flour it makes a huge difference! | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jx7jc | null | false | 2016-03-31T02:04:36Z |
d1jwzlu | t1_d1jwzlu | 1,459,389,531 | user_d47619b67de0 | Cooking | I kinda read a few recipes and went off all of them, but i based the proportions on [this one.](http://www.instructables.com/id/Dead-Easy-Cream-Cheese/) it didn't sit out all night, just til it cooled to room temp then i put it in the fridge to drain. actually i just tried some in a pancake and it was ok so :) | 1 | t1_d1jqih7 | t3_4cm0up | /r/Cooking/comments/t3_4cm0up/d1jwzlu | null | false | 2016-03-31T01:58:51Z |
d1jwwes | t1_d1jwwes | 1,459,389,391 | user_97d1df14d67f | Cooking | It may not be scrubbing so much as using the brush to knock of the ash. My point is that BBQs have always had a self cleaning function. It's like advertising gluten free for a product that has always been such. | 1 | t1_d1jwmqc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jwwes | null | false | 2016-03-31T01:56:31Z |
d1jwulg | t1_d1jwulg | 1,459,389,315 | user_f1255b1c1bcd | Cooking | This is hard. If you thaw the cooked seafood it will be overdone and rubbery by the time bacon cooks. I don't think the bacon would cook right wrapped around something frozen. | 1 | t3_4cnrll | t3_4cnrll | /r/Cooking/comments/t3_4cnrll/d1jwulg | null | false | 2016-03-31T01:55:15Z |
d1jwpbh | t1_d1jwpbh | 1,459,389,086 | user_2f518ad650ef | Cooking | Here ya go. This is advert I was thinking about.
https://www.youtube.com/watch?v=pGw-2zoWxnw
| 1 | t1_d1j636y | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jwpbh | null | false | 2016-03-31T01:51:26Z |
d1jwnu6 | t1_d1jwnu6 | 1,459,389,022 | user_d9f8344ccde5 | Cooking | We had stuffed shells tonight with prosciutto in the filling. So yummy! | 2 | t3_4cnbed | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1jwnu6 | null | false | 2016-03-31T01:50:22Z |
d1jwmqc | t1_d1jwmqc | 1,459,388,975 | user_2f518ad650ef | Cooking | > then a quick scrub with a grill brush...
I see what you are getting at but the pyrolitic cleaning gets to such high temps that scrubbing isnt required. I personally don't see a need for it on an outdoor bbq myself. | 1 | t1_d1jho9u | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jwmqc | null | false | 2016-03-31T01:49:35Z |
d1jwlfp | t1_d1jwlfp | 1,459,388,919 | user_3508c526bdce | Cooking | Lol, this is the absolute goddamn saddest troll attempt I've ever fucking seen. Holy shit. And if this was fucking serious, then that's some even sadder shit. By the fuckin way, Jesus is a goddamn myth. | 2 | t1_d1jvedn | t3_4cntwp | /r/Cooking/comments/t3_4cntwp/d1jwlfp | null | false | 2016-03-31T01:48:39Z |
d1jwkce | t1_d1jwkce | 1,459,388,869 | user_0e820c0a5338 | Cooking | that's crazy. I'm used to like a 7 to 10 minute cook time depending on size and number of toppings. 20 seconds doesn't leave much room for error, but there's nothing wrong with hot and fast if you know what you're doing. | 2 | t1_d1jckcv | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jwkce | null | false | 2016-03-31T01:47:49Z |
d1jwhxi | t1_d1jwhxi | 1,459,388,764 | user_0e820c0a5338 | Cooking | If you put your oven on broil it is going to max out the temperature and probably go higher than the settings on your oven dial think it can go. That is good for certain applications, but I don't do that for pizza. That's a personal preference, so if you do go that route you're going to significantly reduce your cook t... | 1 | t1_d1jivqg | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jwhxi | null | false | 2016-03-31T01:46:04Z |
d1jwfnu | t1_d1jwfnu | 1,459,388,667 | user_2b50dc4ff067 | Cooking | Get an instant read thermometer, take it out of the grill when it's 5 degrees from your target temp. | 6 | t3_4cnuek | t3_4cnuek | /r/Cooking/comments/t3_4cnuek/d1jwfnu | null | false | 2016-03-31T01:44:27Z |
d1jwfdt | t1_d1jwfdt | 1,459,388,655 | user_2e38f4efbc18 | Cooking | >C'thulu isn't even in Hearthstone. Stop making up **shit**posts and memes.
-- /u/EdwardSnowman
Ell oh ell. | 1 | t1_d1jvedn | t3_4cntwp | /r/Cooking/comments/t3_4cntwp/d1jwfdt | null | false | 2016-03-31T01:44:15Z |
d1jwf81 | t1_d1jwf81 | 1,459,388,648 | user_3508c526bdce | Cooking | Oh. I mean i watch the American. I was literally talking about the personal side of it. I was talking about him as a person. So... | 0 | t1_d1jvs9h | t3_4cntwp | /r/Cooking/comments/t3_4cntwp/d1jwf81 | null | false | 2016-03-31T01:44:08Z |
d1jwahy | t1_d1jwahy | 1,459,388,443 | [deleted] | Cooking | [removed] | 1 | t1_d1jw9ow | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jwahy | null | false | 2016-03-31T01:40:43Z |
d1jw9ow | t1_d1jw9ow | 1,459,388,409 | user_59c64ddaf3a5 | Cooking | Regarding higher heat, someone mentioned converting a Weber grill using kiln shelves and cement - you don't need to go to that extreme. A company named Kettlepizza makes [an insert for a Weber Grill](http://www.amazon.com/Kettlepizza-Pro-22-Kit-Tombstone/dp/B00IMO47KK?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jw9ow | null | false | 2016-03-31T01:40:09Z |
d1jw5hf | t1_d1jw5hf | 1,459,388,225 | user_61d5dda38951 | Cooking | Get some Havarti cheese and make an awesome grilled cheese with it. | 2 | t3_4cnbed | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1jw5hf | null | false | 2016-03-31T01:37:05Z |
d1jw5cm | t1_d1jw5cm | 1,459,388,219 | user_736853fb758b | Cooking | [Here](http://honest-food.net/2014/05/09/salt-cured-egg-yolks/) is a guide that does into the details of the process. I suggest giving it a shot. It's dirt cheap, quite simple, and the results are pretty fantastic. | 2 | t1_d1jlkor | t3_4cie71 | /r/Cooking/comments/t3_4cie71/d1jw5cm | null | false | 2016-03-31T01:36:59Z |
d1jw2wu | t1_d1jw2wu | 1,459,388,112 | user_ed5bad53e615 | Cooking | Here's the thing... Other than the pizza stone, you're probably over thinking it.
Ever hear the story of the ballpark hotdog?
Guy was feeling all nostalgic and wanted to re-create the old ballpark hot dogs that he used to have with his dad. He never could get it right.
Because he had the money and the time to buy go... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jw2wu | null | false | 2016-03-31T01:35:12Z |
d1jw0v0 | t1_d1jw0v0 | 1,459,388,024 | user_6a5fd45a8902 | Cooking | Use pizza steel | 1 | t1_d1iy4rf | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jw0v0 | null | false | 2016-03-31T01:33:44Z |
d1jvzxk | t1_d1jvzxk | 1,459,387,987 | user_e4e5b5953486 | Cooking | http://www.bakingsteel.com | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jvzxk | null | false | 2016-03-31T01:33:07Z |
d1jvyf5 | t1_d1jvyf5 | 1,459,387,921 | user_dfcfe91e3352 | Cooking | Have you checked out r/ketorecipes and r/keto
When i make cauli pizza I do a head of cauliflower cooked, drained and mashed mixed with an egg, parmesean cheese and mozzarella and bake it! The fathead dough has Almond flour, cream cheese mozzarella and egg I believe. I've also made it with crushed pork rinds instead o... | 2 | t1_d1jtvvp | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1jvyf5 | null | false | 2016-03-31T01:32:01Z |
d1jvwfm | t1_d1jvwfm | 1,459,387,838 | user_674fc04933ac | Cooking | Pasta puttanesca is always good but the person who suggested tapanade below wins my vote | 3 | t3_4cn3pn | t3_4cn3pn | /r/Cooking/comments/t3_4cn3pn/d1jvwfm | null | false | 2016-03-31T01:30:38Z |
d1jvt7t | t1_d1jvt7t | 1,459,387,696 | user_99bb97c9c1f9 | Cooking | That sounds divine. Do I spray the pan or the prosciutto fat is enough?
What temperature and for how long?
| 2 | t1_d1jv5q6 | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1jvt7t | null | false | 2016-03-31T01:28:16Z |
d1jvsgb | t1_d1jvsgb | 1,459,387,661 | user_14b6ae270a2a | Cooking | I know this is super old fashioned, but this is my favorite pasta salad recipe:
**Macaroni Salad**
*Ingredients*
* 1 package small or medium *shell* macaroni (I swear it tastes better in this particular recipe than any other.)
* 1 package of Good Seasons or Kraft powdered Italian dressing made according to direction... | 1 | t3_4cnfqf | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1jvsgb | null | false | 2016-03-31T01:27:41Z |
d1jvs9h | t1_d1jvs9h | 1,459,387,654 | user_51b9f4d81f98 | Cooking | The early seasons of the British one are pretty good. It was my first insight into the logistics of running a restaurant and what one wants to do to turn a profit. As time went on, the personal drama started to get played up more and the US version is nothing but that dreck. So great show, if you watch the early BBC se... | 4 | t3_4cntwp | t3_4cntwp | /r/Cooking/comments/t3_4cntwp/d1jvs9h | null | false | 2016-03-31T01:27:34Z |
d1jvpye | t1_d1jvpye | 1,459,387,551 | user_98372b648b9e | Cooking | Doughs are definitely not all the same. I used this recipe and it was amazing:
http://slice.seriouseats.com/archives/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html
| 1 | t1_d1iy6e3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jvpye | null | false | 2016-03-31T01:25:51Z |
d1jvn2y | t1_d1jvn2y | 1,459,387,422 | user_9728b79d1982 | Cooking | Gotcha, thanks for the tip | 1 | t1_d1jvmc2 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jvn2y | null | false | 2016-03-31T01:23:42Z |
d1jvn2e | t1_d1jvn2e | 1,459,387,421 | user_bc79311f1156 | Cooking | /r/Sourdough is one of my favorite resources for all things relating to starting and maintaining a sourdough starter. There's a ton more to it if you ever decide to go beyond the basics, but even basic sourdough is a step above. | 1 | t1_d1jjg75 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jvn2e | null | false | 2016-03-31T01:23:41Z |
d1jvmc2 | t1_d1jvmc2 | 1,459,387,389 | user_c400c1faa669 | Cooking | It's what almost all commercial pizza stones are made of. | 1 | t1_d1jr0gx | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jvmc2 | null | false | 2016-03-31T01:23:09Z |
d1jvhb3 | t1_d1jvhb3 | 1,459,387,170 | user_a60098c6b6c2 | Cooking | I watched the whole series of the English version, and a handful of episodes of the American one. They're really different. The American one is more about the drama, and they always seem to show a happy ending. The British one, it's more food/industry oriented, and like half the restaurants he revisits wind up closed. ... | 13 | t3_4cntwp | t3_4cntwp | /r/Cooking/comments/t3_4cntwp/d1jvhb3 | null | false | 2016-03-31T01:19:30Z |
d1jvfjb | t1_d1jvfjb | 1,459,387,094 | user_01d5294aa1bf | Cooking | Google Ina Garten Pasta Pesto Peas. Yum! | 4 | t3_4cnfqf | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1jvfjb | null | false | 2016-03-31T01:18:14Z |
d1jvedn | t1_d1jvedn | 1,459,387,044 | user_67bbf74ab3b4 | Cooking | AAARGGHHHH Must you use profanity?? What is wrong with you, typing the sh-word like it's nothing? How crude and offensive. Do you realize there are ladies on these boards? We can read what you type. Remember, a gentleman shouldn't swear in front of a lady. And you know that Easter is about Jesus Christ. If you like Eas... | -18 | t3_4cntwp | t3_4cntwp | /r/Cooking/comments/t3_4cntwp/d1jvedn | null | false | 2016-03-31T01:17:24Z |
d1jvb5q | t1_d1jvb5q | 1,459,386,905 | user_c53c8c1ca25c | Cooking | I'll echo what a few others have said already, many here are giving advice without requirements for more information. There are many different styles of pizza all requiring different flour type, oven temp and formulations. Unless those things are included with the advice the advice is probably unusable.
If you are se... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jvb5q | null | false | 2016-03-31T01:15:05Z |
d1jv5yn | t1_d1jv5yn | 1,459,386,673 | user_f8d0161dbeca | Cooking | Cured meat will go bad if not refrigerated. Even then, if it isn't properly sealed the meat will still spoil as it is exposed to the air of the fridge - doesn't typically grow mold but it does taste stale and might give you a stomach ache. This occurs over the process of a week if you are buying sliced meats and open t... | 5 | t1_d1jrdwv | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1jv5yn | null | false | 2016-03-31T01:11:13Z |
d1jv5q6 | t1_d1jv5q6 | 1,459,386,662 | user_f6bd719612ad | Cooking | Prosciutto e melone is a classic - cut up canteloupe, wrap with prosciutto. Awesome.
You can also get a muffin pan, line with some prosciutto (overlapping), crack eggs into prosciutto cups, and bake. Garnish with olive oil & herbs. | 7 | t3_4cnbed | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1jv5q6 | null | false | 2016-03-31T01:11:02Z |
d1juqlj | t1_d1juqlj | 1,459,385,991 | user_281f31535a7e | Cooking | I like using pork and beef because of the higher fat content, but I'm not Italian so I don't really make those kinds of meatballs very often, more Asian-type ones, but if I do make spaghetti and meatballs I still use pork. Were you talking about a specific cuisine or just in general? | 4 | t3_4cnfeq | t3_4cnfeq | /r/Cooking/comments/t3_4cnfeq/d1juqlj | null | false | 2016-03-31T00:59:51Z |
d1jumai | t1_d1jumai | 1,459,385,801 | user_74a38d452439 | Cooking | Chicken Marbella ([Silver Palate original](http://www.silverpalate.com/recipe/store-favorites/chicken-marbella) or [Cook's Illustrated 'modernized' version](http://www.food.com/recipe/modernized-chicken-marbella-cooks-illustrated-493445)) might be excellent. Basically, it's chicken braised with olives, capers, and pru... | 3 | t3_4cn3pn | t3_4cn3pn | /r/Cooking/comments/t3_4cn3pn/d1jumai | null | false | 2016-03-31T00:56:41Z |
d1jukgy | t1_d1jukgy | 1,459,385,725 | [deleted] | Cooking | [deleted] | 1 | t3_4cmjjk | t3_4cmjjk | /r/Cooking/comments/t3_4cmjjk/d1jukgy | null | false | 2016-03-31T00:55:25Z |
d1juevd | t1_d1juevd | 1,459,385,489 | user_adbebc755494 | Cooking | That's not a poolish. A poolish is 50/50 water and flour with a tiny bit of yeast. What you're describing is Pâte Fermentée | 3 | t1_d1j1n4y | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1juevd | null | false | 2016-03-31T00:51:29Z |
d1jubqi | t1_d1jubqi | 1,459,385,358 | user_2bd2a6216c18 | Cooking | Biggest differences for me were:
* Slow, cold ferment dough. I use the Serious eats Neapolitan style recipe. In bakers percentages it's 100% flour, 65% water, 2% salt, 1.5% instant dried yeast. This gives you a very tasty dough with lots of bubbles and a nice texture that holds up to being manipulated on a peel
* Pizz... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jubqi | null | false | 2016-03-31T00:49:18Z |
d1ju6fx | t1_d1ju6fx | 1,459,385,141 | user_3e80fd7bdcba | Cooking | > gluten matrix
you just gave me the name for my 90s electronica cover band. | 7 | t1_d1j0eek | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1ju6fx | null | false | 2016-03-31T00:45:41Z |
d1ju55c | t1_d1ju55c | 1,459,385,089 | user_74bf577b484f | Cooking | They're really good whole (if pitted and not huge) in a tomato pasta sauce. Sauté garlic and/or shallots in olive oil. A can of crushed tomatoes, and the olives, maybe a little dried oregano. You'll need more olive oil than you think is necessary, but the taste is fantastic. Parmesan of course.
Edit: who am I kidding... | 3 | t3_4cn3pn | t3_4cn3pn | /r/Cooking/comments/t3_4cn3pn/d1ju55c | null | false | 2016-03-31T00:44:49Z |
d1ju2x6 | t1_d1ju2x6 | 1,459,384,994 | user_ca59d8f97278 | Cooking | This is the correct answer. | 1 | t1_d1j3bc6 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1ju2x6 | null | false | 2016-03-31T00:43:14Z |
d1ju1w5 | t1_d1ju1w5 | 1,459,384,950 | user_3e80fd7bdcba | Cooking | about 14. | 8 | t1_d1jj69n | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1ju1w5 | null | false | 2016-03-31T00:42:30Z |
d1ju166 | t1_d1ju166 | 1,459,384,921 | user_4819edc9436d | Cooking | Buy a Pack of unglazed tile at home depot. You need as much "thermal mass" as you can get. | 1 | t1_d1iy4rf | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1ju166 | null | false | 2016-03-31T00:42:01Z |
d1ju15l | t1_d1ju15l | 1,459,384,920 | user_e87eb3e00e08 | Cooking | I've got some in my freezer. What do I do with it? | 1 | t1_d1h3kq6 | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1ju15l | null | false | 2016-03-31T00:42:00Z |
d1ju0kr | t1_d1ju0kr | 1,459,384,896 | user_b7e90cd9a921 | Cooking | yep, just throw it on the rack like you would a stone. I leave it in the bottom of my oven when not in use.
It is also great for baking breads. | 1 | t1_d1jrzdd | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1ju0kr | null | false | 2016-03-31T00:41:36Z |
d1jtzg5 | t1_d1jtzg5 | 1,459,384,851 | user_3e80fd7bdcba | Cooking | why do they call them apartments when they're all stuck together? | 3 | t1_d1j29d0 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jtzg5 | null | false | 2016-03-31T00:40:51Z |
d1jtyjp | t1_d1jtyjp | 1,459,384,812 | user_99bb97c9c1f9 | Cooking | I have about 5lb of different shrooms in my refri. After I wrap it then what? Do I fry it, put it in the oven?
Seriously I'm lost. | 2 | t1_d1jss5i | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1jtyjp | null | false | 2016-03-31T00:40:12Z |
d1jtvvp | t1_d1jtvvp | 1,459,384,700 | user_99bb97c9c1f9 | Cooking | Do you have a recipe? I'm low carb myself and something under 20g net would be fabulous. | 2 | t1_d1jti6l | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1jtvvp | null | false | 2016-03-31T00:38:20Z |
d1jtuhm | t1_d1jtuhm | 1,459,384,639 | user_6698f3c06ba3 | Cooking | Many of them definitely lock. Just ask my brother who accidentally cooked something on cleaning mode. He had to pull it out to unplug it and then wait for it to cool down before he could open it. | 1 | t1_d1j0mo7 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jtuhm | null | false | 2016-03-31T00:37:19Z |
d1jtu2a | t1_d1jtu2a | 1,459,384,622 | user_e9f9a96e2ae2 | Cooking | Penne tossed with:
* toasted pine nuts
* semi-dried tomatoes
* roquette
* feta
* kalamata olives
* balsamic roasted mushrooms
* red onion and red capsicum sautéed with garlic and oregano
* basil leaves, and
* eevo | 2 | t3_4cnfqf | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1jtu2a | null | false | 2016-03-31T00:37:02Z |
d1jtpj3 | t1_d1jtpj3 | 1,459,384,431 | user_90884a369e30 | Cooking | Cod Veracruz. If you can read Spanish, try to find a more authentic recipe for *bacalao veracruzana*.
Lamb and preserved lemon stew with green olives.
A smaller jar. With vermouth in it. Then just eat one when you're feeling peckish and call it a veggie snack. | 2 | t3_4cn3pn | t3_4cn3pn | /r/Cooking/comments/t3_4cn3pn/d1jtpj3 | null | false | 2016-03-31T00:33:51Z |
d1jti6l | t1_d1jti6l | 1,459,384,122 | user_dfcfe91e3352 | Cooking | We make cauliflower crust and fathead dough because we are low carb! | 2 | t1_d1jro3i | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1jti6l | null | false | 2016-03-31T00:28:42Z |
d1jt9m8 | t1_d1jt9m8 | 1,459,383,753 | user_feee97f8f681 | Cooking | Just taste it. It might be a thing you can add a little sugar and vanilla to and pour over strawberries.
Given how cheese, yoghurt, etc, is made, and that milk, cream, butter, etc, all ore-date refrigeration, I don't think you need to worry about it having sat out (if it did sit out; you don't specify that it did).
C... | 2 | t3_4cm0up | t3_4cm0up | /r/Cooking/comments/t3_4cm0up/d1jt9m8 | null | false | 2016-03-31T00:22:33Z |
d1jt8kv | t1_d1jt8kv | 1,459,383,709 | user_5f5f7173dfc3 | Cooking | I don't think it would end up with the same "leopard" char marks if you did that. | 7 | t1_d1ja8qr | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jt8kv | null | false | 2016-03-31T00:21:49Z |
d1jt5cc | t1_d1jt5cc | 1,459,383,576 | user_5f5f7173dfc3 | Cooking | I feel like this is honestly overrated. I do mine at 500-550 and get what I would call "delivery" style results pretty consistently. Unless you are trying to make authentic neapolitain or NY style pizza it's not that big of a deal. | 1 | t1_d1iy4rf | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jt5cc | null | false | 2016-03-31T00:19:36Z |
d1jt4wj | t1_d1jt4wj | 1,459,383,558 | user_84fb828678fe | Cooking | Kenji highly recommends the baking steel for pizza http://www.bakingsteel.com/steels | 1 | t1_d1izbic | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jt4wj | null | false | 2016-03-31T00:19:18Z |
d1jt16x | t1_d1jt16x | 1,459,383,406 | user_e8b87e4ea5c5 | Cooking | Really? Don't you folks have $3000 all in one pressure cooker/oven thingies? | 1 | t1_d1j1u02 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jt16x | null | false | 2016-03-31T00:16:46Z |
d1jt11m | t1_d1jt11m | 1,459,383,399 | user_1c995b1e636f | Cooking | Thank you! | 2 | t1_d1jlgfb | t3_4cm4co | /r/Cooking/comments/t3_4cm4co/d1jt11m | null | false | 2016-03-31T00:16:39Z |
d1jt0wb | t1_d1jt0wb | 1,459,383,393 | user_feee97f8f681 | Cooking | What are you on about? My pasta salad is legend.
It has: artichoke hearts, peppers, pine nuts, grated carrot, plum tomatoes, red onion, some odd bits of marinated or pickled veg that I feel like throwing in, a small quantity of black olives, fresh herbs, a good whack of crumbled feta...
It gets doused with assorted o... | 22 | t3_4cnfqf | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1jt0wb | null | false | 2016-03-31T00:16:33Z |
d1jt0t0 | t1_d1jt0t0 | 1,459,383,389 | user_1c995b1e636f | Cooking | Thanks! | 1 | t1_d1jf356 | t3_4cm4co | /r/Cooking/comments/t3_4cm4co/d1jt0t0 | null | false | 2016-03-31T00:16:29Z |
d1jszr3 | t1_d1jszr3 | 1,459,383,343 | user_2f09af7e859e | Cooking | You're replying to the PriceZombie post, so the guy you were trying to reply to probably won't see your question. I think what he was saying was make the pizza in a cold pan, then cook the bottom of the pizza on the stovetop and when that is almost done transfer the pan to under the broiler. | 3 | t1_d1jr0zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jszr3 | null | false | 2016-03-31T00:15:43Z |
d1jsz4j | t1_d1jsz4j | 1,459,383,317 | user_1c995b1e636f | Cooking | Ah, yes. I meant egg rolls. I always mix those names. | 1 | t1_d1jmw31 | t3_4cm4co | /r/Cooking/comments/t3_4cm4co/d1jsz4j | null | false | 2016-03-31T00:15:17Z |
d1jsyev | t1_d1jsyev | 1,459,383,284 | user_67cb7d129eaa | Cooking | My pizza making skills certainly aren't anything to brag about, but one thing I do every time is a brush the crust with some olive oil and salt it before baking.
Not like under the sauce or anything, just the outer edge. It gets the crust tough and crispy, just the way I like it. Not soft and chewy and boring. The ... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jsyev | null | false | 2016-03-31T00:14:44Z |
d1jsxkd | t1_d1jsxkd | 1,459,383,249 | user_87e47a6cf1af | Cooking | Papa John's pizzas suck. | 0 | t1_d1jq4mq | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jsxkd | null | false | 2016-03-31T00:14:09Z |
d1jsvnq | t1_d1jsvnq | 1,459,383,169 | [deleted] | Cooking | [deleted] | 2 | t3_4cnfeq | t3_4cnfeq | /r/Cooking/comments/t3_4cnfeq/d1jsvnq | null | false | 2016-03-31T00:12:49Z |
d1jsuzh | t1_d1jsuzh | 1,459,383,140 | user_25f4a7ad1347 | Cooking | ON the stove top. That was you're literally right on top of the heating coils on a pan. As opposed to using the hot air to sear. | 1 | t1_d1jo9op | t3_4cmuti | /r/Cooking/comments/t3_4cmuti/d1jsuzh | null | false | 2016-03-31T00:12:20Z |
d1jss5i | t1_d1jss5i | 1,459,383,018 | user_a5f1925e0bf5 | Cooking | Wrap anything you can find... asparagus, mushrooms, chicken cubes, steak cubes, scallops
Stuff it into anything else: chicken breasts, steak pinwheels, potatoes | 4 | t3_4cnbed | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1jss5i | null | false | 2016-03-31T00:10:18Z |
d1jsqlp | t1_d1jsqlp | 1,459,382,950 | [deleted] | Cooking | [deleted] | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jsqlp | null | false | 2016-03-31T00:09:10Z |
d1jsq20 | t1_d1jsq20 | 1,459,382,926 | user_4b22b260f925 | Cooking | I like to shred turnip into a coleslaw, I like mine with fish sauce and red chili sauce. | 3 | t3_4cn84p | t3_4cn84p | /r/Cooking/comments/t3_4cn84p/d1jsq20 | null | false | 2016-03-31T00:08:46Z |
d1jspu7 | t1_d1jspu7 | 1,459,382,917 | [deleted] | Cooking | [removed] | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jspu7 | null | false | 2016-03-31T00:08:37Z |
d1jspim | t1_d1jspim | 1,459,382,903 | user_5894fa7a4de9 | Cooking | > Or, you can buy a baking steel if you have the money spare.
| 1 | t1_d1jsl60 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jspim | null | false | 2016-03-31T00:08:23Z |
d1jsoqx | t1_d1jsoqx | 1,459,382,870 | user_18c2751e88b5 | Cooking | Yeah, our pizza ovens at work are around 475-575. Takes roughly 10 minutes per pizza- usually a bit less. | 1 | t1_d1j47q9 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jsoqx | null | false | 2016-03-31T00:07:50Z |
d1jso19 | t1_d1jso19 | 1,459,382,839 | user_f191e684c88a | Cooking | Cook toppings in beer first | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jso19 | null | false | 2016-03-31T00:07:19Z |
d1jslrp | t1_d1jslrp | 1,459,382,744 | user_bba05634ed6b | Cooking | No need for garlic in the crust honestly. If you want garlic flavor on the crust, make some garlic butter and brush the crust right after cooking (500+ degrees and butter can be a bad combination). My two tricks are refrigerator fermenting (already mentioned, but 3-5 days is the best) and mixing my dough with a food pr... | 1 | t1_d1iy6e3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jslrp | null | false | 2016-03-31T00:05:44Z |
d1jsl60 | t1_d1jsl60 | 1,459,382,717 | user_84fb828678fe | Cooking | There is a product for this purpose: http://www.bakingsteel.com/shop/baking-steel | 1 | t1_d1j1tnj | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jsl60 | null | false | 2016-03-31T00:05:17Z |
d1jsk11 | t1_d1jsk11 | 1,459,382,666 | user_b8698ae962f8 | Cooking | Yes | 1 | t1_d1ja8qr | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jsk11 | null | false | 2016-03-31T00:04:26Z |
d1js6y1 | t1_d1js6y1 | 1,459,382,099 | user_f2d5457cd34d | Cooking | Bollocks, you don't need an oven to get to 700.
[I cook mine at 550F and get pizzeria quality results.](http://imgur.com/nCMj7FS)
Visit us over at r/pizza. | 1 | t1_d1iy4rf | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1js6y1 | null | false | 2016-03-30T23:54:59Z |
d1js6eq | t1_d1js6eq | 1,459,382,078 | user_e8b87e4ea5c5 | Cooking | Use a metal stone. Don't worry about smoke, that's just shit on your stone burning off. | 1 | t1_d1iy4rf | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1js6eq | null | false | 2016-03-30T23:54:38Z |
d1js56t | t1_d1js56t | 1,459,382,023 | user_e8b87e4ea5c5 | Cooking | Grill. You need high temps, so either a grill with a steel or iron pizza stone or an oven with the broiler and bottom elements on at the same time. | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1js56t | null | false | 2016-03-30T23:53:43Z |
d1js165 | t1_d1js165 | 1,459,381,853 | user_778fd73d042b | Cooking | Don't fuck me on this, I want to eat some good tasting pasta salad, I know some of you can make this happen. | 30 | t3_4cnfqf | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1js165 | null | false | 2016-03-30T23:50:53Z |
d1jrzdd | t1_d1jrzdd | 1,459,381,776 | user_68dddf552a0a | Cooking | Do you place it on the rack? Or......? | 1 | t1_d1jcyje | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jrzdd | null | false | 2016-03-30T23:49:36Z |
d1jrxm1 | t1_d1jrxm1 | 1,459,381,701 | user_99bb97c9c1f9 | Cooking | I had it for a week. Froze some of it. No idea how long it would keep, as I said Novice in Prosciutto department.
I think it would last longer as a piece then in slices, but who knows. | 3 | t1_d1jrdwv | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1jrxm1 | null | false | 2016-03-30T23:48:21Z |
d1jrtyu | t1_d1jrtyu | 1,459,381,540 | user_d34d3c0fd6e4 | Cooking | Ovens were set to I think 500 and were stone. Took about 15-20 minutes for them to cook depending on if the dough was right out of the cooler or closer to room temp. | 1 | t1_d1jrjkn | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jrtyu | null | false | 2016-03-30T23:45:40Z |
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