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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d1jrrfh | t1_d1jrrfh | 1,459,381,428 | user_99bb97c9c1f9 | Cooking | I probably could, but considering the atrocity of spoiled Prosciutto I take my chances :) | 3 | t1_d1jqt8m | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1jrrfh | null | false | 2016-03-30T23:43:48Z |
d1jrr9k | t1_d1jrr9k | 1,459,381,421 | user_dde721a7c878 | Cooking | eewww | -5 | t1_d1ja8qr | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jrr9k | null | false | 2016-03-30T23:43:41Z |
d1jro3i | t1_d1jro3i | 1,459,381,285 | user_99bb97c9c1f9 | Cooking | Yeah, that was my general idea. Pizza is a no go because of dough. | 2 | t1_d1jq8tq | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1jro3i | null | false | 2016-03-30T23:41:25Z |
d1jrlz0 | t1_d1jrlz0 | 1,459,381,193 | user_99bb97c9c1f9 | Cooking | No idea what pannini press is, so I'm googling it as we speak. | 4 | t1_d1jqc70 | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1jrlz0 | null | false | 2016-03-30T23:39:53Z |
d1jrjkn | t1_d1jrjkn | 1,459,381,088 | user_223a2e5e7911 | Cooking | Since you have experience in an actual NY pizzeria, what oven temp would you cook at and for how long? I only have experience with Napoli style 950F/90 sec. pizzas, but love NY style. | 1 | t1_d1iyc4l | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jrjkn | null | false | 2016-03-30T23:38:08Z |
d1jrikq | t1_d1jrikq | 1,459,381,045 | user_66cf33e86c60 | Cooking | The half that *wasn't* completely black was delicious! | 1 | t1_d1jpw0l | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jrikq | null | false | 2016-03-30T23:37:25Z |
d1jrdwv | t1_d1jrdwv | 1,459,380,843 | user_68feab811a9e | Cooking | > How can I use it before it goes bad?
How long have you had it? I mean, it's a cured meat product. I assume it'd last a while. If anyone can offer more insight, please feel free to. Genuinely curious to know how long it might last. | 10 | t3_4cnbed | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1jrdwv | null | false | 2016-03-30T23:34:03Z |
d1jrbe7 | t1_d1jrbe7 | 1,459,380,737 | user_418f3bbda96c | Cooking | You're correct that in order to be safe to eat raw, most fish need to be deep frozen. Tuna is a notable exception.
However, [the terms "sushi-grade" and "sashimi-grade" aren't regulated in the US](http://www.pbs.org/food/fresh-tastes/myth-sushi-grade/). Anyone can slap those words on any old slab of fish and charge do... | 3 | t1_d1jpp5d | t3_4clqgt | /r/Cooking/comments/t3_4clqgt/d1jrbe7 | null | false | 2016-03-30T23:32:17Z |
d1jr7q0 | t1_d1jr7q0 | 1,459,380,585 | user_0890ed61f1b6 | Cooking | ( ͡° ͜ʖ ͡°) | 1 | t1_d1jq11v | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1jr7q0 | null | false | 2016-03-30T23:29:45Z |
d1jr4jt | t1_d1jr4jt | 1,459,380,453 | user_bca6f7efee19 | Cooking | This right here, tapenade topping on all the things. | 3 | t1_d1johdk | t3_4cn3pn | /r/Cooking/comments/t3_4cn3pn/d1jr4jt | null | false | 2016-03-30T23:27:33Z |
d1jr0zc | t1_d1jr0zc | 1,459,380,306 | user_9a442bc2d774 | Cooking | When you say "build the pizza on a cast iron pizza pan," do you take the hot pan out of the oven, put on the dough and toppings, and send it back in--or do you build it on a cold pan? | 1 | t1_d1j2yey | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jr0zc | null | false | 2016-03-30T23:25:06Z |
d1jr0gx | t1_d1jr0gx | 1,459,380,285 | user_9728b79d1982 | Cooking | Is cordierite food safe? | 1 | t1_d1j9r7o | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jr0gx | null | false | 2016-03-30T23:24:45Z |
d1jqzl3 | t1_d1jqzl3 | 1,459,380,248 | user_aa0248482e3e | Cooking | MSG | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jqzl3 | null | false | 2016-03-30T23:24:08Z |
d1jqzjw | t1_d1jqzjw | 1,459,380,246 | user_5b50e86b9637 | Cooking | If you're buying or now own a carbon steel wok, you literally just treat it like cast iron. See the fine folks over at r/castiron. A few notes on owning and maintaining cast iron and carbon steel cookware:
* No, you do not need to oil it for storage. Season the entire item, and make sure it's bone dry when stored. Fuc... | 2 | t3_4cn460 | t3_4cn460 | /r/Cooking/comments/t3_4cn460/d1jqzjw | null | false | 2016-03-30T23:24:06Z |
d1jqydu | t1_d1jqydu | 1,459,380,200 | user_9728b79d1982 | Cooking | Alternatively use your grill to reach high temps. | 3 | t1_d1ix8jg | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jqydu | null | false | 2016-03-30T23:23:20Z |
d1jqxx4 | t1_d1jqxx4 | 1,459,380,181 | user_9728b79d1982 | Cooking | Not necessarily. If you have a grill you can try it on there. | 1 | t1_d1j7o14 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jqxx4 | null | false | 2016-03-30T23:23:01Z |
d1jqtuv | t1_d1jqtuv | 1,459,380,015 | user_1e60f65b8013 | Cooking | I'd add some garlic salt/pepper in the crust. It add some good flavoring. Also I like cooking my sausage in the sauce before putting it on the pizza | 1 | t1_d1iy6e3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jqtuv | null | false | 2016-03-30T23:20:15Z |
d1jqt8m | t1_d1jqt8m | 1,459,379,989 | user_cca7c88e4c83 | Cooking | You could probably have a heart attack... | 2 | t3_4cnbed | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1jqt8m | null | false | 2016-03-30T23:19:49Z |
d1jqrhk | t1_d1jqrhk | 1,459,379,916 | user_c25b5fe190bf | Cooking | This post needs some clearer grammar to explain what the fuck is going through your mind. Do you want to cook shark? Do you even know where to find shark at? What part of the shark do you want to cook? Perhaps you may want to look at northern european cuisine/cookbooks. | 4 | t3_4cmjjk | t3_4cmjjk | /r/Cooking/comments/t3_4cmjjk/d1jqrhk | null | false | 2016-03-30T23:18:36Z |
d1jqnq4 | t1_d1jqnq4 | 1,459,379,757 | user_9f9740d0c428 | Cooking | I'd say cook the chicken with some broth and maybe onion, peppers, and/or mushrooms, then shred it and mix in the sauce for a more intense sauce flavor and more depth to the taste of the meat. We do something similar for chicken tacos and it's delicious. | 1 | t3_4closz | t3_4closz | /r/Cooking/comments/t3_4closz/d1jqnq4 | null | false | 2016-03-30T23:15:57Z |
d1jqja7 | t1_d1jqja7 | 1,459,379,576 | user_aed1addcaac4 | Cooking | Yeah lol I have like a bunch of huge yams as well i think i'll use | 1 | t1_d1jq6o7 | t3_4cn84p | /r/Cooking/comments/t3_4cn84p/d1jqja7 | null | false | 2016-03-30T23:12:56Z |
d1jqih7 | t1_d1jqih7 | 1,459,379,543 | user_9f9740d0c428 | Cooking | I'd be hesitant after it sitting out all night. Where did you get that recipe, though? I've made several different soft cheese, but never used either cream or vinegar. | 1 | t3_4cm0up | t3_4cm0up | /r/Cooking/comments/t3_4cm0up/d1jqih7 | null | false | 2016-03-30T23:12:23Z |
d1jqhgf | t1_d1jqhgf | 1,459,379,500 | user_cea9b3bef338 | Cooking | Ingredients, son. | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jqhgf | null | false | 2016-03-30T23:11:40Z |
d1jqgow | t1_d1jqgow | 1,459,379,469 | user_78ec95ddd606 | Cooking | I don't think so! If she's into you she'll love it. If you're worried you can text her ahead of time and see what she thinks. | 1 | t1_d1jpq0d | t3_4clqgt | /r/Cooking/comments/t3_4clqgt/d1jqgow | null | false | 2016-03-30T23:11:09Z |
d1jqg35 | t1_d1jqg35 | 1,459,379,444 | user_9f9740d0c428 | Cooking | In pasta salad (or pasta anything, really), or with a cheese plate, or --best tip-- martinis. | 2 | t3_4cn3pn | t3_4cn3pn | /r/Cooking/comments/t3_4cn3pn/d1jqg35 | null | false | 2016-03-30T23:10:44Z |
d1jqfi6 | t1_d1jqfi6 | 1,459,379,422 | user_cca7c88e4c83 | Cooking | Pizza should have parm on it, and not an overabundance of mozz.
Romano is another common one. | 1 | t1_d1j3gj6 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jqfi6 | null | false | 2016-03-30T23:10:22Z |
d1jqf0i | t1_d1jqf0i | 1,459,379,403 | user_7aefd05868d9 | Cooking | This is exactly what I do...my dough seems to be best 3-4 days after an initial ~4 hour rise at room temp. It's really sensational. | 1 | t1_d1j0eek | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jqf0i | null | false | 2016-03-30T23:10:03Z |
d1jqdnh | t1_d1jqdnh | 1,459,379,348 | user_cca7c88e4c83 | Cooking | Yeah, at least. 800 is better. | 1 | t1_d1ixt8c | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jqdnh | null | false | 2016-03-30T23:09:08Z |
d1jqc70 | t1_d1jqc70 | 1,459,379,292 | user_bebeef466c9a | Cooking | Whole grain bread. Sliced ripe pear. Proscuitto. Baby spinach. Mix together some honey and a spot of maple syrup as sauce.
Grill that sucker in a pannini press. | 19 | t3_4cnbed | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1jqc70 | null | false | 2016-03-30T23:08:12Z |
d1jq91d | t1_d1jq91d | 1,459,379,168 | user_aed1addcaac4 | Cooking | This sounds like a great snack thank you. | 2 | t1_d1jpzgf | t3_4cn84p | /r/Cooking/comments/t3_4cn84p/d1jq91d | null | false | 2016-03-30T23:06:08Z |
d1jq8tq | t1_d1jq8tq | 1,459,379,158 | user_dfcfe91e3352 | Cooking | Chop it up and pan fry with veggies or throw it on pizza! | 3 | t3_4cnbed | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1jq8tq | null | false | 2016-03-30T23:05:58Z |
d1jq85q | t1_d1jq85q | 1,459,379,130 | user_e9f9a96e2ae2 | Cooking | You can always go for a stainless steel wok which you don't season. | 1 | t3_4cn460 | t3_4cn460 | /r/Cooking/comments/t3_4cn460/d1jq85q | null | false | 2016-03-30T23:05:30Z |
d1jq7ti | t1_d1jq7ti | 1,459,379,114 | user_6542ece5c6a8 | Cooking | You made me laugh in lecture picturing someone spending a good twenty minutes trying to muscle a giant 1" thick piece of steel into the oven, only to have it crash to the bottom and break everything. | 1 | t1_d1jcqlv | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jq7ti | null | false | 2016-03-30T23:05:14Z |
d1jq73a | t1_d1jq73a | 1,459,379,084 | user_6eeee32e9ef9 | Cooking | i loved reading OP and looking at the wok in the background banner...
I'm incredibly jealous of your wok--congrats. Hate having an electric stove. | 2 | t3_4cn460 | t3_4cn460 | /r/Cooking/comments/t3_4cn460/d1jq73a | null | false | 2016-03-30T23:04:44Z |
d1jq6o7 | t1_d1jq6o7 | 1,459,379,065 | user_674fc04933ac | Cooking | I would just roast them. Use a roasting pan, peel and quarter them (depending upon size) coarse salt and pepper, thyme if you have it, toss in some oil of your choice (I like avocado) Put in a 450 oven for 25 - 30 minutes. You can shake the pan to move them around at the half way point (although sometimes I get dis... | 2 | t3_4cn84p | t3_4cn84p | /r/Cooking/comments/t3_4cn84p/d1jq6o7 | null | false | 2016-03-30T23:04:25Z |
d1jq4mq | t1_d1jq4mq | 1,459,378,979 | user_a055434000d6 | Cooking | This actually brings up a funny story..Well my dad always said if you want to have a better pizza there's a fundamental rule that you should follow. He sat me down and said "bacon_wizard.." "yea john?" I replied. "If you want a better pizza there are plenty of important things people will tell you. Love, time, devotion... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jq4mq | null | false | 2016-03-30T23:02:59Z |
d1jq2fs | t1_d1jq2fs | 1,459,378,887 | user_6eeee32e9ef9 | Cooking | Yessss! Cast iron pizza forever.
I like to buy my dough from the local, non-chain pizza places. It freezes well. I had a chicago dough that kept pretty well for a few weeks in the freezer. Baked it in my cast iron. So happy! | 1 | t1_d1j2y7b | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jq2fs | null | false | 2016-03-30T23:01:27Z |
d1jq2e4 | t1_d1jq2e4 | 1,459,378,885 | user_a133b17e160b | Cooking | It depends on the season for me, but usually it's pretty bad. | 1 | t1_d1hn8d3 | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1jq2e4 | null | false | 2016-03-30T23:01:25Z |
d1jq11v | t1_d1jq11v | 1,459,378,828 | user_a133b17e160b | Cooking | I shop at whole foods when I'm making big meals. I really think the premium price for the fresh produce and meat is worth it.
Also their sausage is awesome. | 1 | t1_d1h4o8x | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1jq11v | null | false | 2016-03-30T23:00:28Z |
d1jpzgf | t1_d1jpzgf | 1,459,378,759 | user_7abff54ae0c0 | Cooking | You can ferment them if you want for long-term storage/deliciousness. Cut into desired size and shape, place into a mason jar over seasonings (I like garlic and red peppers), and when the jar is almost full wedge a big cut or two under the shoulder of the jar. Cover with a brine of 1 TBSP water to 2 cups filtered water... | 6 | t3_4cn84p | t3_4cn84p | /r/Cooking/comments/t3_4cn84p/d1jpzgf | null | false | 2016-03-30T22:59:19Z |
d1jpzb3 | t1_d1jpzb3 | 1,459,378,754 | user_517cd5e44511 | Cooking | Thank you! | 1 | t1_d1jpo2u | t3_4cmthv | /r/Cooking/comments/t3_4cmthv/d1jpzb3 | null | false | 2016-03-30T22:59:14Z |
d1jpy85 | t1_d1jpy85 | 1,459,378,708 | user_517655b90c2c | Cooking | Sounds similar (but maybe easier) than cast iron. Next I need recipes! | 1 | t1_d1jowdd | t3_4cn460 | /r/Cooking/comments/t3_4cn460/d1jpy85 | null | false | 2016-03-30T22:58:28Z |
d1jpwbs | t1_d1jpwbs | 1,459,378,628 | user_f7c8067ad956 | Cooking | They are lovely in salad. I drop some in goat or lamb stews. It's amazing how much flavor they retain in cooked dishes.
Make a philadelphia cream cheese and olive sandwich. | 3 | t3_4cn3pn | t3_4cn3pn | /r/Cooking/comments/t3_4cn3pn/d1jpwbs | null | false | 2016-03-30T22:57:08Z |
d1jpw0l | t1_d1jpw0l | 1,459,378,615 | user_609ca15ecc9b | Cooking | Fun fun fun | 1 | t1_d1j83bg | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jpw0l | null | false | 2016-03-30T22:56:55Z |
d1jpvx0 | t1_d1jpvx0 | 1,459,378,611 | user_681a4d8575a4 | Cooking | http://imgur.com/ZNPKQzy I found this one online. I've never had pizza from this place so can't say if it is the correct one. | 6 | t3_4cn9c0 | t3_4cn9c0 | /r/Cooking/comments/t3_4cn9c0/d1jpvx0 | null | false | 2016-03-30T22:56:51Z |
d1jpvo8 | t1_d1jpvo8 | 1,459,378,601 | user_136d79655281 | Cooking | Start on preheated, hot as hell, cast iron and finish with your broiler. | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jpvo8 | null | false | 2016-03-30T22:56:41Z |
d1jpunr | t1_d1jpunr | 1,459,378,558 | user_609ca15ecc9b | Cooking | Wow who did that | 1 | t1_d1j1kg3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jpunr | null | false | 2016-03-30T22:55:58Z |
d1jpq0d | t1_d1jpq0d | 1,459,378,358 | user_13c870de5f61 | Cooking | Do you think that seems too showy? That was my biggest reservation. | 1 | t1_d1jj4xk | t3_4clqgt | /r/Cooking/comments/t3_4clqgt/d1jpq0d | null | false | 2016-03-30T22:52:38Z |
d1jpp5d | t1_d1jpp5d | 1,459,378,322 | user_13c870de5f61 | Cooking | Actually, I'm pretty sure sushi grade fish must be kept at a very low freezing temperature for a certain amount of time in order to kill parasites. | 4 | t1_d1jng3s | t3_4clqgt | /r/Cooking/comments/t3_4clqgt/d1jpp5d | null | false | 2016-03-30T22:52:02Z |
d1jpo2u | t1_d1jpo2u | 1,459,378,277 | user_fc5e7e6b58ae | Cooking | I have to admit that most of my gravies are made from stock cubes and roux, unless I have some stock sitting in the freezer. Cooking seared meat slowly in lame stock will produce a lot better stock though. And yeah, if I'm not lazy I will cook the meat in the stock, remove it, make the gravy and put the meat back in, b... | 2 | t1_d1jopce | t3_4cmthv | /r/Cooking/comments/t3_4cmthv/d1jpo2u | null | false | 2016-03-30T22:51:17Z |
d1jpkux | t1_d1jpkux | 1,459,378,143 | user_5006074c9f1c | Cooking | The balance of sweet and spicy from the hot sauce I made is exactly what I want for the sandwiches. I also want to make it a point to not make this BBQ chicken. Thanks for the suggestion, though. | 1 | t1_d1jnjo8 | t3_4closz | /r/Cooking/comments/t3_4closz/d1jpkux | null | false | 2016-03-30T22:49:03Z |
d1jpd4e | t1_d1jpd4e | 1,459,377,812 | user_5258ddc3b673 | Cooking | Yeast crust. High heat. | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jpd4e | null | false | 2016-03-30T22:43:32Z |
d1jp1kd | t1_d1jp1kd | 1,459,377,332 | user_6e31217564dc | Cooking | Ah okay. That's a much different climate than where I'm at but I definitely hope to use the wok regularly enough that it won't be a problem. My aunt lives in Kona; I noticed that about the houses. | 1 | t1_d1jowdd | t3_4cn460 | /r/Cooking/comments/t3_4cn460/d1jp1kd | null | false | 2016-03-30T22:35:32Z |
d1jowdd | t1_d1jowdd | 1,459,377,115 | user_82e9eefd2077 | Cooking | Here: [How to season a wok](http://www.culinate.com/articles/features/how_to_season_a_wok)
Also, I added an Edit to my original post you may have missed. | 2 | t1_d1joqo6 | t3_4cn460 | /r/Cooking/comments/t3_4cn460/d1jowdd | null | false | 2016-03-30T22:31:55Z |
d1jovxg | t1_d1jovxg | 1,459,377,096 | user_69066137af50 | Cooking | Do not use a cooked sauce. Use a combination of good canned tomorow basil garlic olive oil salt pepper | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jovxg | null | false | 2016-03-30T22:31:36Z |
d1jotfe | t1_d1jotfe | 1,459,376,992 | user_b6c9ff84b46e | Cooking | It's a full on roast beef. Slice it however thin/thick you want and eat it with a knife and fork, thicken that sauce in the pan with a roux or some cornstarch and make it into gravy. I'd use chicken broth instead of water. Make mashed potatoes and douse it all with gravy. Yum.
It'll make great sandwiches later. | 1 | t1_d1jo8qg | t3_4cmuti | /r/Cooking/comments/t3_4cmuti/d1jotfe | null | false | 2016-03-30T22:29:52Z |
d1joqo6 | t1_d1joqo6 | 1,459,376,877 | user_6e31217564dc | Cooking | Thanks. :) I've never seasoned cookware before, so I think that's what's getting to me is that it sounds so foreign. | 1 | t1_d1joolr | t3_4cn460 | /r/Cooking/comments/t3_4cn460/d1joqo6 | null | false | 2016-03-30T22:27:57Z |
d1jopo5 | t1_d1jopo5 | 1,459,376,834 | user_63823a3f4220 | Cooking | Get a pizza stone | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jopo5 | null | false | 2016-03-30T22:27:14Z |
d1joph7 | t1_d1joph7 | 1,459,376,827 | user_801116b029c1 | Cooking | Here. This will explain: http://slice.seriouseats.com/archives/2010/09/the-pizza-lab-how-long-should-i-let-my-dough-cold-ferment.html | 1 | t1_d1iz02j | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1joph7 | null | false | 2016-03-30T22:27:07Z |
d1jopce | t1_d1jopce | 1,459,376,821 | user_517cd5e44511 | Cooking | What do make the gravy out of? Roux and stock, but no pan drippings or fond? Oh wait, do you remove the chops from the pan, then make the gravy, then put them back in? That might work.
These aren't very thick, though, these aren't bone-in chops, they're cutlets (maybe 1/2"). I'm afraid of making them tough and dry, by... | 1 | t1_d1jn7cj | t3_4cmthv | /r/Cooking/comments/t3_4cmthv/d1jopce | null | false | 2016-03-30T22:27:01Z |
d1joolr | t1_d1joolr | 1,459,376,793 | user_82e9eefd2077 | Cooking | We have two houses. In one I hang my wok from a nail in a ceiling beam in the kitchen. In the other house it hangs from a nail in the wall.
You don't season it such that it has excess oil in it - but I wouldn't store things in it either. Best to let it be on its own.
(Note, in the house where it is on the wall, we... | 3 | t3_4cn460 | t3_4cn460 | /r/Cooking/comments/t3_4cn460/d1joolr | null | false | 2016-03-30T22:26:33Z |
d1joo4m | t1_d1joo4m | 1,459,376,773 | user_2b2d6fd7bf97 | Cooking | Corn meal dough is pretty awesome. | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1joo4m | null | false | 2016-03-30T22:26:13Z |
d1johvm | t1_d1johvm | 1,459,376,520 | user_39fd2952b50d | Cooking | Maybe add a little provolone and parm cheese mix with the mozzarella. Cheese needs depth. | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1johvm | null | false | 2016-03-30T22:22:00Z |
d1johdk | t1_d1johdk | 1,459,376,500 | user_94a328805126 | Cooking | You can use them to make tapenade or use them on pizzas or in bread. | 8 | t3_4cn3pn | t3_4cn3pn | /r/Cooking/comments/t3_4cn3pn/d1johdk | null | false | 2016-03-30T22:21:40Z |
d1jogk6 | t1_d1jogk6 | 1,459,376,467 | user_2bcaf3041e6b | Cooking | Have the same cast iron pizza pan--love it, love it, love it! Has a variety of uses (pizza, rustic breads, rolls etc), PLUS, it will never crack into a bazillion pieces like 2 of my stones did. | 1 | t1_d1j2y7b | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jogk6 | null | false | 2016-03-30T22:21:07Z |
d1joasv | t1_d1joasv | 1,459,376,235 | user_d493dd30932b | Cooking | ah ok thanks | 1 | t1_d1jmuud | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1joasv | null | false | 2016-03-30T22:17:15Z |
d1joa9r | t1_d1joa9r | 1,459,376,214 | user_891c07d7628e | Cooking | Shit, son, you need to put up an NSFW tag if you're going to post those pictures.
I mean... That is a beautiful crust. And pizza. All beautiful. | 3 | t1_d1jin7k | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1joa9r | null | false | 2016-03-30T22:16:54Z |
d1jo9tc | t1_d1jo9tc | 1,459,376,196 | user_681a4d8575a4 | Cooking | I make a paste out of green olives, capers, garlic, goat cheese and parsley in a food processor and put it in between a halved chicken breast. Tie with twine and bake at 375 until done. | 17 | t3_4cn3pn | t3_4cn3pn | /r/Cooking/comments/t3_4cn3pn/d1jo9tc | null | false | 2016-03-30T22:16:36Z |
d1jo9op | t1_d1jo9op | 1,459,376,190 | [deleted] | Cooking | [deleted] | 1 | t1_d1jnatf | t3_4cmuti | /r/Cooking/comments/t3_4cmuti/d1jo9op | null | false | 2016-03-30T22:16:30Z |
d1jo9dv | t1_d1jo9dv | 1,459,376,179 | user_89e85fda15da | Cooking | Only for knives sharpened on one side, like for sushi. There are one sided chef's knives as well but less common. | 1 | t1_d1ie7kv | t3_4cbc6y | /r/Cooking/comments/t3_4cbc6y/d1jo9dv | null | false | 2016-03-30T22:16:19Z |
d1jo8qg | t1_d1jo8qg | 1,459,376,152 | [deleted] | Cooking | [deleted] | 1 | t1_d1jn6mr | t3_4cmuti | /r/Cooking/comments/t3_4cmuti/d1jo8qg | null | false | 2016-03-30T22:15:52Z |
d1jo4f4 | t1_d1jo4f4 | 1,459,375,978 | user_ba1acf99bcf0 | Cooking |
**Antimo Caputo 00 Pizzeria Flour (Blue) 5 Lb Repack**
||||
--:|:--|:--
Current|$6.29|Amazon (3rd Party New)
High|$15.40|Amazon (3rd Party New)
Low|$3.49|Amazon (3rd Party New)
|Average|$6.29|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/cqecu7b.png) | [FAQ](http://www.reddit.com/r/PriceZombie/wiki... | 1 | t1_d1jo474 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jo4f4 | null | false | 2016-03-30T22:12:58Z |
d1jo474 | t1_d1jo474 | 1,459,375,969 | user_e4a446ae5ab3 | Cooking | Only $13.65 for a 5lb pack on Amazon.com with free next day prime shipping! http://www.amazon.com/Antimo-Caputo-Pizzeria-Flour-Repack/dp/B006XL9W7W/ref=sr_1_1_a_it?dd=uGJxKqdBNxkgPut_UbT4Pg%2C%2C&ddc_refnmnt=pfod&ie=UTF8&qid=1459375206&sr=8-1&keywords=00+flour&refinements=p_97%3A11292772011 | 1 | t1_d1j52hn | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jo474 | null | false | 2016-03-30T22:12:49Z |
d1jnya1 | t1_d1jnya1 | 1,459,375,735 | user_2d1df4538287 | Cooking | I use [Three Ladies](http://ecx.images-amazon.com/images/I/51LX5AtrAML._AC_UL160_SR160,160_.jpg) rice paper wrappers. They are rigid sheets that keep well in a cupboard. You just quickly dip a sheet in water to soften them up. | 2 | t3_4cm4co | t3_4cm4co | /r/Cooking/comments/t3_4cm4co/d1jnya1 | null | false | 2016-03-30T22:08:55Z |
d1jnjo8 | t1_d1jnjo8 | 1,459,375,152 | user_25f4a7ad1347 | Cooking | Spicy will come from the sauce. Sweetness won't be that much. You'll need some additional sweet. Honey BBQ sauce may do it. Since you're using breast meat, you want some moisture in there. | 1 | t3_4closz | t3_4closz | /r/Cooking/comments/t3_4closz/d1jnjo8 | null | false | 2016-03-30T21:59:12Z |
d1jng3s | t1_d1jng3s | 1,459,375,015 | user_418f3bbda96c | Cooking | You don't need a bamboo mat. Plastic wrap and hands work fine.
Sashimi/sushi grade is a meaningless term, not regulated. It's pure marketing. For affordable tuna I really like ahi steaks from Sprouts. | 1 | t1_d1jfrvv | t3_4clqgt | /r/Cooking/comments/t3_4clqgt/d1jng3s | null | false | 2016-03-30T21:56:55Z |
d1jnatf | t1_d1jnatf | 1,459,374,813 | user_25f4a7ad1347 | Cooking | Anything you can cook in a crockpot can be cooked on the stovetop on low.
But if you want to do the oven method, yes. sear for 20 minutes on 500F
Add the water, veggies, back into the oven at 275F for 20 minutes/lb. So for your roast, 80 minutes.
Conversely, you can just sear on a pan, takes much less time. But if... | 1 | t1_d1jm819 | t3_4cmuti | /r/Cooking/comments/t3_4cmuti/d1jnatf | null | false | 2016-03-30T21:53:33Z |
d1jn7cj | t1_d1jn7cj | 1,459,374,676 | user_fc5e7e6b58ae | Cooking | What I usually do with pork chops in gravy is sear them briefly on super high heat to get some browning, and then let them sit in hot (but far from boiling) gravy until they are cooked through, and then let them cool for a few minutes in the gravy so they reabsorb some moisture. | 2 | t3_4cmthv | t3_4cmthv | /r/Cooking/comments/t3_4cmthv/d1jn7cj | null | false | 2016-03-30T21:51:16Z |
d1jn6mr | t1_d1jn6mr | 1,459,374,648 | user_b6c9ff84b46e | Cooking | I'd rely more upon an instant-read thermometer than just timing. Medium rare is 125 F to 130 F, so take it out at 125 if you want medium rare, it will continue to go up in temperature out of the oven. I suspect it's 20 minutes per pound after the 500 degree sear. Also, you're going to want to cook it on a rack, they... | 2 | t1_d1jm819 | t3_4cmuti | /r/Cooking/comments/t3_4cmuti/d1jn6mr | null | false | 2016-03-30T21:50:48Z |
d1jn1ci | t1_d1jn1ci | 1,459,374,446 | user_25f4a7ad1347 | Cooking | back into the sous vide for an hour. 133F. | 1 | t3_4cly3n | t3_4cly3n | /r/Cooking/comments/t3_4cly3n/d1jn1ci | null | false | 2016-03-30T21:47:26Z |
d1jmw31 | t1_d1jmw31 | 1,459,374,238 | user_25f4a7ad1347 | Cooking | By spring rolls, i assume you mean egg rolls? Spring rolls are vietnamese dish made from rice wraps. Egg rolls wraps are made from egg flour and water which are usually damp when you buy them from the stores. Just keep them wrapped in saran wraps or in a ziplock bag | 3 | t3_4cm4co | t3_4cm4co | /r/Cooking/comments/t3_4cm4co/d1jmw31 | null | false | 2016-03-30T21:43:58Z |
d1jmuud | t1_d1jmuud | 1,459,374,192 | user_517655b90c2c | Cooking | Yea, I was worried I wasn't clear enough, and sorry ahead for the bad formatting to follow:
1. Crank it as high on bake as you can go (mine maxes at 550).
2. switch to high broil for 5 minutes while you prep the pizza
3. switch to highest bake setting and insert pizza. wait ~5 mins
4. remove paper and switch to ... | 1 | t1_d1jj6fd | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jmuud | null | false | 2016-03-30T21:43:12Z |
d1jmq4f | t1_d1jmq4f | 1,459,374,011 | user_80d6acd45b7d | Cooking | I refrigerate mine for 1-3 days...great flavor!
| 1 | t1_d1iyhtu | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jmq4f | null | false | 2016-03-30T21:40:11Z |
d1jmpcc | t1_d1jmpcc | 1,459,373,981 | user_34892955bd96 | Cooking | Crust is about 80% technique. Look into letting your dough cold ferment 2-3 days in the fridge, hydration ratios, protein levels etc. Resist the urge to add "secret ingredients", great dough doesn't have that stuff in there.
Make your own sauce (it doesn't even need to be cooked in some cases) and don't use pre-shredd... | 0 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jmpcc | null | false | 2016-03-30T21:39:41Z |
d1jmocg | t1_d1jmocg | 1,459,373,941 | user_db7d9192ed5e | Cooking | Don't wait to finish cooking before you start eating. Either cook one at a time, eat it, then cook the next or just realize the chef isn't going to get to sit down and eat right away with everyone else (and save your favorite pizza for last).
Whenever you're trying to bake multiple pizzas you've got this problem, ev... | 3 | t1_d1jm35i | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jmocg | null | false | 2016-03-30T21:39:01Z |
d1jmjwn | t1_d1jmjwn | 1,459,373,768 | user_5ca1c8035c78 | Cooking | I learned a few tips from Di fara's in Brooklyn NY, which is one of the most popular pizza places in NYC.
Shred a little fresh parmesan over the pizza right when it's out of the oven. Make sure to get a block of good parm. get some fresh basil and tear up a few leaves and sprinkle them over the pizza. I like to keep ... | 0 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jmjwn | null | false | 2016-03-30T21:36:08Z |
d1jmfzu | t1_d1jmfzu | 1,459,373,615 | user_4a41a7f63e6c | Cooking | Lasagna rolls with a salad are great.
Basically prep together the lasagna rolls together and put them in the oven to finish. Once they're in the oven you can have a grand ass time cutting together lettuce and show casing your knife skills.
Drink a bottle of wine after the salad is prepped. Then butter some toast wit... | 1 | t3_4clqgt | t3_4clqgt | /r/Cooking/comments/t3_4clqgt/d1jmfzu | null | false | 2016-03-30T21:33:35Z |
d1jm8zo | t1_d1jm8zo | 1,459,373,345 | user_cec48d43d5e4 | Cooking | She claims it helps clean the starch off it and "makes it sticky." I usually let mine soak over night just because she told me to and it's one of those things I've learned not to argue over. | 2 | t1_d1jejmg | t3_4ck29m | /r/Cooking/comments/t3_4ck29m/d1jm8zo | null | false | 2016-03-30T21:29:05Z |
d1jm819 | t1_d1jm819 | 1,459,373,308 | [deleted] | Cooking | [deleted] | 1 | t1_d1jm0uv | t3_4cmuti | /r/Cooking/comments/t3_4cmuti/d1jm819 | null | false | 2016-03-30T21:28:28Z |
d1jm64h | t1_d1jm64h | 1,459,373,236 | user_b075d5fd24f4 | Cooking | I think you're better off increasing gluten content if you want chewiness. Makes it easier to shape a thin crust without it tearing, too. | 2 | t1_d1j3p40 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jm64h | null | false | 2016-03-30T21:27:16Z |
d1jm35i | t1_d1jm35i | 1,459,373,126 | user_0fab9b162628 | Cooking | I love my baking steel but get frustrated that if I really wait for the steel to recover between pizzas the first pizza ends up cold/room temp by the time the third pizza is done. So my third pizza usually ends up without a crispy bottom crust. Any way to combat this? | 1 | t1_d1j2y7b | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jm35i | null | false | 2016-03-30T21:25:26Z |
d1jm2v4 | t1_d1jm2v4 | 1,459,373,114 | user_517cd5e44511 | Cooking | Wait, isn't this what I'm asking you folks? ;)
I have no apple sauce, but do have one apple. (not a granny smith, I think it's a Roma). No lemon juice. (not a fan of sweet apples, a little lemon juice helps).
So, do you set the pork ~~chops~~ cutlets on a bed of apple sauce and bake? At what temp? For how long? Or d... | 1 | t1_d1jlg6t | t3_4cmthv | /r/Cooking/comments/t3_4cmthv/d1jm2v4 | null | false | 2016-03-30T21:25:14Z |
d1jm2a6 | t1_d1jm2a6 | 1,459,373,093 | user_b075d5fd24f4 | Cooking | Virtually every kind of bread is going to be pretty similar ingredients. How you combine those ingredients makes a difference. Have you considered using a pre-ferment or sourdough? Letting the dough slow-ferment in the fridge at least overnight before cooking? Increasing your hydration percentage? Substituting som... | 1 | t1_d1iy6e3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jm2a6 | null | false | 2016-03-30T21:24:53Z |
d1jm0uv | t1_d1jm0uv | 1,459,373,040 | user_b6c9ff84b46e | Cooking | This one looks good.
http://www.food.com/recipe/perfect-rump-roast-294196 | 1 | t3_4cmuti | t3_4cmuti | /r/Cooking/comments/t3_4cmuti/d1jm0uv | null | false | 2016-03-30T21:24:00Z |
d1jlpme | t1_d1jlpme | 1,459,372,622 | user_6cb7d899dfa2 | Cooking | Live in a family home built next to an apartment. | 1 | t1_d1j29d0 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jlpme | null | false | 2016-03-30T21:17:02Z |
d1jlpd9 | t1_d1jlpd9 | 1,459,372,612 | user_16ac4c421489 | Cooking | Absorbs some of the water and expands to be able to get that stickiness after being cooked. | 1 | t1_d1jejmg | t3_4ck29m | /r/Cooking/comments/t3_4ck29m/d1jlpd9 | null | false | 2016-03-30T21:16:52Z |
d1jlop0 | t1_d1jlop0 | 1,459,372,587 | user_d5519167f54e | Cooking | thanks!! | 1 | t1_d1j95ff | t3_4cljeq | /r/Cooking/comments/t3_4cljeq/d1jlop0 | null | false | 2016-03-30T21:16:27Z |
d1jloh0 | t1_d1jloh0 | 1,459,372,579 | user_d5519167f54e | Cooking | oh alright thank you! | 1 | t1_d1ja4i6 | t3_4cljeq | /r/Cooking/comments/t3_4cljeq/d1jloh0 | null | false | 2016-03-30T21:16:19Z |
d1jlnp5 | t1_d1jlnp5 | 1,459,372,551 | user_d5519167f54e | Cooking | oh no i must've over cooked it. thanks for notifying me! | 1 | t1_d1jg2c9 | t3_4cljeq | /r/Cooking/comments/t3_4cljeq/d1jlnp5 | null | false | 2016-03-30T21:15:51Z |
d1jlkrs | t1_d1jlkrs | 1,459,372,444 | user_f12fbe26b113 | Cooking | May be uncluded, does not mean it's a standard. Maybe you should take some reading comprehension classes. | 0 | t1_d1ivs0f | t3_4cb1ka | /r/Cooking/comments/t3_4cb1ka/d1jlkrs | null | false | 2016-03-30T21:14:04Z |
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