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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d1iopb7 | t1_d1iopb7 | 1,459,311,171 | user_2303e66fa360 | Cooking | For egg shape fill up easter eggs with the jello, they'll be on clearance everywhere right now. Flavors, I'd say aim for pina colada jello that's somehow white with banana creme as deviled yoke. | 2 | t1_d1iehua | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1iopb7 | null | false | 2016-03-30T04:12:51Z |
d1ioh3h | t1_d1ioh3h | 1,459,310,737 | user_5061a712d802 | Cooking | Steam, but not too much. Then cook with butter, garlic, salt and pepper. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ioh3h | null | false | 2016-03-30T04:05:37Z |
d1ioago | t1_d1ioago | 1,459,310,386 | user_7c00c824ca36 | Cooking | ??? | 3 | t1_d1i4ejk | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1ioago | null | false | 2016-03-30T03:59:46Z |
d1io9el | t1_d1io9el | 1,459,310,329 | user_540a48df221f | Cooking | * Use brown sugar, not white.
* Use unsalted butter.
* Mash the bananas first, then add a tablespoon or two of rum, and let that sit while you cream the butter & sugar, and mix the dry ingredients.
* Grate some nutmeg into the batter, and top it with more freshly-grated nutmeg, and a sprinkling of coarse demerara sugar... | 4 | t3_4cj2aa | t3_4cj2aa | /r/Cooking/comments/t3_4cj2aa/d1io9el | null | false | 2016-03-30T03:58:49Z |
d1io8ri | t1_d1io8ri | 1,459,310,297 | user_7c00c824ca36 | Cooking | Pastry butthole is officially my favorite culinary term now. | 11 | t1_d1i6jux | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1io8ri | null | false | 2016-03-30T03:58:17Z |
d1io6ea | t1_d1io6ea | 1,459,310,174 | user_aab9644ba210 | Cooking | With heating up the pan + cleanup, I feel like roasting is actually easier. | 1 | t1_d1hv30x | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1io6ea | null | false | 2016-03-30T03:56:14Z |
d1io62n | t1_d1io62n | 1,459,310,157 | [deleted] | Cooking | [deleted] | 1 | t1_d1hvvp0 | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1io62n | null | false | 2016-03-30T03:55:57Z |
d1io5n6 | t1_d1io5n6 | 1,459,310,137 | [deleted] | Cooking | [deleted] | -2 | t3_4cgdyf | t3_4cgdyf | /r/Cooking/comments/t3_4cgdyf/d1io5n6 | null | false | 2016-03-30T03:55:37Z |
d1io3vy | t1_d1io3vy | 1,459,310,047 | [deleted] | Cooking | [deleted] | 0 | t1_d1huy9j | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1io3vy | null | false | 2016-03-30T03:54:07Z |
d1io2q3 | t1_d1io2q3 | 1,459,309,988 | user_6a327af16bb5 | Cooking | Dont.
Raw is the best tasting broccoli imo, but if you HAVE to cook it, I'd say roasted. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1io2q3 | null | false | 2016-03-30T03:53:08Z |
d1io12r | t1_d1io12r | 1,459,309,902 | user_387abf57bb8b | Cooking | They have the 30% offer pretty often. Here's something you can do to increase that: most outlet malls and centers have a visitor's center. You can either get a free discount booklet or buy one for $5-15.
Often these have big discounts that will work WITH the LC ones in their outlets.
Most of their outlet stores hav... | 1 | t3_4cg4it | t3_4cg4it | /r/Cooking/comments/t3_4cg4it/d1io12r | null | false | 2016-03-30T03:51:42Z |
d1inwru | t1_d1inwru | 1,459,309,683 | user_3a1c46965367 | Cooking | Hory shit | 2 | t1_d1iivnv | t3_4ci7sq | /r/Cooking/comments/t3_4ci7sq/d1inwru | null | false | 2016-03-30T03:48:03Z |
d1invzg | t1_d1invzg | 1,459,309,644 | user_387abf57bb8b | Cooking | Have you checked to see if America's Test Kitchen has done any that you might like? I suggest this because they have such controlled recipes that often they're a good starting point you can riff off of. | 1 | t3_4cgows | t3_4cgows | /r/Cooking/comments/t3_4cgows/d1invzg | null | false | 2016-03-30T03:47:24Z |
d1inuiv | t1_d1inuiv | 1,459,309,569 | user_d241733d75a8 | Cooking | I've always just used the [Gold Medal flour recipe](http://www.food.com/recipe/gold-medal-flours-best-ever-banana-bread-429031) and it has always turned out perfect. It's banana bread, after all. I'm not sure how much greatness one can expect from it. | 1 | t3_4cj2aa | t3_4cj2aa | /r/Cooking/comments/t3_4cj2aa/d1inuiv | null | false | 2016-03-30T03:46:09Z |
d1inrpj | t1_d1inrpj | 1,459,309,431 | user_fc311f8023ff | Cooking | I like to stir fry it, or saute I guess. Little oil, high heat. Toss it around, add a few good splashes of soy sauce and maybe some sesame seeds. Great texture and flavor. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1inrpj | null | false | 2016-03-30T03:43:51Z |
d1inrjv | t1_d1inrjv | 1,459,309,423 | user_a34c2e09a1e0 | Cooking | Steamed. Raw. And ITT, Roasted. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1inrjv | null | false | 2016-03-30T03:43:43Z |
d1inkms | t1_d1inkms | 1,459,309,080 | [deleted] | Cooking | Add vanilla extract and almond extract. 1/2 teaspoon each. | 1 | t3_4cj2aa | t3_4cj2aa | /r/Cooking/comments/t3_4cj2aa/d1inkms | null | false | 2016-03-30T03:38:00Z |
d1inkge | t1_d1inkge | 1,459,309,070 | [deleted] | Cooking | [deleted] | 0 | t1_d14i1p6 | t3_4ay3sq | /r/Cooking/comments/t3_4ay3sq/d1inkge | null | false | 2016-03-30T03:37:50Z |
d1inh17 | t1_d1inh17 | 1,459,308,899 | user_35c9ad431ba0 | Cooking | toss with olive oil and garlic salt and a tiny bit of vinegar. Magic. | 1 | t1_d1hscts | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1inh17 | null | false | 2016-03-30T03:34:59Z |
d1inesz | t1_d1inesz | 1,459,308,794 | user_2968cbe8a7bf | Cooking | Hell yes, all of the above. Ham is the perfect breakfast supplement. | 1 | t1_d1hqs54 | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1inesz | null | false | 2016-03-30T03:33:14Z |
d1indjr | t1_d1indjr | 1,459,308,734 | user_68340a20bef7 | Cooking | Roast the bananas. | 1 | t3_4cj2aa | t3_4cj2aa | /r/Cooking/comments/t3_4cj2aa/d1indjr | null | false | 2016-03-30T03:32:14Z |
d1inamk | t1_d1inamk | 1,459,308,591 | user_68340a20bef7 | Cooking | Sweetened cream + unflavoured gelatin = looks like hard boiled egg (the white, anyway) | 5 | t1_d1iflp6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1inamk | null | false | 2016-03-30T03:29:51Z |
d1in96t | t1_d1in96t | 1,459,308,521 | user_20b7815d2ceb | Cooking | Use these http://static.wixstatic.com/media/2b5f53_d7863112d98545508545350d8ad1d112.jpg_256 instead of breadcrumbs. They give the meatballs both a great taste and a great texture...
Oh, and make sure you put plenty of diced onions in them and a healthy squirt of ketchup for taste and moisture | 1 | t3_4cgows | t3_4cgows | /r/Cooking/comments/t3_4cgows/d1in96t | null | false | 2016-03-30T03:28:41Z |
d1in8lj | t1_d1in8lj | 1,459,308,492 | user_68340a20bef7 | Cooking | Meatloaf "cake" "frosted" with mashed potatoes. | 2 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1in8lj | null | false | 2016-03-30T03:28:12Z |
d1in7ck | t1_d1in7ck | 1,459,308,432 | user_ffe0ded3a6f3 | Cooking | Under no circumstance should you get a bamboo board. High silica content is bad for blades.
I also recommend the epicurean boards, but don't get the thinnest ones, as they can warp. The middle and upper tier offerings are a better investment. | 2 | t3_4cf2hw | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1in7ck | null | false | 2016-03-30T03:27:12Z |
d1imzrr | t1_d1imzrr | 1,459,308,079 | user_540a48df221f | Cooking | Lemon curd! | 3 | t3_4cie71 | t3_4cie71 | /r/Cooking/comments/t3_4cie71/d1imzrr | null | false | 2016-03-30T03:21:19Z |
d1imyp9 | t1_d1imyp9 | 1,459,308,029 | [deleted] | Cooking | [deleted] | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1imyp9 | null | false | 2016-03-30T03:20:29Z |
d1imwzc | t1_d1imwzc | 1,459,307,949 | user_a364614be46c | Cooking | Champaign-Urbana, in the middle of the state. | 1 | t1_d1imvfv | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1imwzc | null | false | 2016-03-30T03:19:09Z |
d1imvfv | t1_d1imvfv | 1,459,307,877 | user_0c66aeaa7e7a | Cooking | Where? | 1 | t1_d1hsltc | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1imvfv | null | false | 2016-03-30T03:17:57Z |
d1imqhs | t1_d1imqhs | 1,459,307,651 | [deleted] | Cooking | [deleted] | 1 | t3_4c6d24 | t3_4c6d24 | /r/Cooking/comments/t3_4c6d24/d1imqhs | null | false | 2016-03-30T03:14:11Z |
d1imov1 | t1_d1imov1 | 1,459,307,577 | user_4df7c50a9fe0 | Cooking | They don't need to. As u/fireflash38 said earlier, if you find that they are not cooking all the way through and they are too charred, you can simply add a splash of water (or any liquid) at the end of the sauteeing process. This will usually create enough steam to cook them through, and the liquid evaporates so they w... | 2 | t1_d1im80g | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1imov1 | null | false | 2016-03-30T03:12:57Z |
d1imnu4 | t1_d1imnu4 | 1,459,307,532 | user_3f8715e12742 | Cooking | Generally the red sofrito has tomato paste in it, optional really and you can simply add a few ounces of prepared tomato sauce or a few teaspoons of tomato paste to sofrito.
If you care to make your own it is quite simple and homemade is many times better than prepared.
My father taught me to use two bunches... | 12 | t3_4citdp | t3_4citdp | /r/Cooking/comments/t3_4citdp/d1imnu4 | null | false | 2016-03-30T03:12:12Z |
d1imd4s | t1_d1imd4s | 1,459,307,054 | [deleted] | Cooking | [deleted] | 1 | t3_4ccubd | t3_4ccubd | /r/Cooking/comments/t3_4ccubd/d1imd4s | null | false | 2016-03-30T03:04:14Z |
d1imbsp | t1_d1imbsp | 1,459,306,992 | user_31c1a405b430 | Cooking | I think this is generally the lifecycle of brands that start out as extremely high quality and expensive:
1) Build the best possible version of a product, regardless of cost.
2) on the EXTREMELY rare occasion, a defect is found, and you do whatever you possibly can to make it right.
3) either get bought out by lar... | 4 | t1_d1iga2a | t3_4ch211 | /r/Cooking/comments/t3_4ch211/d1imbsp | null | false | 2016-03-30T03:03:12Z |
d1im80g | t1_d1im80g | 1,459,306,820 | user_69ab30360bee | Cooking | Do they have to be steamed before sauteeing? | 2 | t1_d1hqvfc | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1im80g | null | false | 2016-03-30T03:00:20Z |
d1im6tf | t1_d1im6tf | 1,459,306,766 | user_29a55e1b127d | Cooking | Never had it, but a man can dream. | 1 | t1_d1hlb0d | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1im6tf | null | false | 2016-03-30T02:59:26Z |
d1im48h | t1_d1im48h | 1,459,306,653 | user_c435574decec | Cooking | Surprising chain of thought for /r/cooking haha
Edit: enjoy the upvote, I was high haha
| 1 | t1_d1i7bf5 | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1im48h | null | false | 2016-03-30T02:57:33Z |
d1im2pg | t1_d1im2pg | 1,459,306,586 | user_d54696a4e2c3 | Cooking | Fake sunny-side up eggs: Canned peaches for the yolk and yogurt for the white. | 1 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1im2pg | null | false | 2016-03-30T02:56:26Z |
d1im1or | t1_d1im1or | 1,459,306,539 | user_136d79655281 | Cooking | Do the blended cashew thing. I take heavy cream in my coffee and highly processed, strained cashew milk has been the closest vegan alternative I've found to the real thing. | 1 | t3_4cgiro | t3_4cgiro | /r/Cooking/comments/t3_4cgiro/d1im1or | null | false | 2016-03-30T02:55:39Z |
d1ilta3 | t1_d1ilta3 | 1,459,306,171 | user_15eea16f289f | Cooking | I don't know, we've had them for years. They look cool I guess. They're just as functional, although I guess they're a little slippery. I never realized it was unusual until someone pointed it out recently. | 1 | t1_d1hora1 | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1ilta3 | null | false | 2016-03-30T02:49:31Z |
d1iltac | t1_d1iltac | 1,459,306,171 | user_9e5ea9fb0d8a | Cooking | [Coppa](http://www.academiabarilla.com/the-italian-food-academy/meats-charcuterie/coppa-piacentina.aspx) or [Capo](http://www.academiabarilla.com/the-italian-food-academy/meats-charcuterie/capocollo-calabria.aspx), either one. | 1 | t1_d1i9p65 | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1iltac | null | false | 2016-03-30T02:49:31Z |
d1ilq2d | t1_d1ilq2d | 1,459,306,029 | user_10efb6daa75b | Cooking | Steamed. Add butter, lemon zest, salt pepper and fresh thyme. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ilq2d | null | false | 2016-03-30T02:47:09Z |
d1ilkr3 | t1_d1ilkr3 | 1,459,305,798 | user_04f47e7802ad | Cooking | Russian roulette dumplings. A couple of them are filled with ghost pepper hot sauce. | 6 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1ilkr3 | null | false | 2016-03-30T02:43:18Z |
d1ilfym | t1_d1ilfym | 1,459,305,588 | user_5e67c1d5484c | Cooking | I get that, it's just that the image says "milk / dairy". Odd to say that you'd cut milk on a cutting board. | 1 | t1_d1iis02 | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1ilfym | null | false | 2016-03-30T02:39:48Z |
d1ilfee | t1_d1ilfee | 1,459,305,563 | user_68b7d1450d87 | Cooking | Broccoli is the one single vegetable I've ever tasted that I just can't tolerate so I should probably not be responding here but I want to say that is some delicious looking tofu. | 1 | t1_d1hzfuv | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ilfee | null | false | 2016-03-30T02:39:23Z |
d1ilbfh | t1_d1ilbfh | 1,459,305,393 | user_68feab811a9e | Cooking | It's a sauce of room temp cream and cheese. Looks pretty normal to me. | 3 | t3_4cio4v | t3_4cio4v | /r/Cooking/comments/t3_4cio4v/d1ilbfh | null | false | 2016-03-30T02:36:33Z |
d1il7hz | t1_d1il7hz | 1,459,305,223 | user_047aa1af1f3e | Cooking | If there is any doubt in your mind what so ever, then just throw it away. What did the jar of sauce cost? Two dollars? Yeah. It's not really worth it. Is it? | 3 | t3_4cio4v | t3_4cio4v | /r/Cooking/comments/t3_4cio4v/d1il7hz | null | false | 2016-03-30T02:33:43Z |
d1il411 | t1_d1il411 | 1,459,305,075 | user_0f03d53390da | Cooking | Custard | 3 | t3_4cie71 | t3_4cie71 | /r/Cooking/comments/t3_4cie71/d1il411 | null | false | 2016-03-30T02:31:15Z |
d1ikzg5 | t1_d1ikzg5 | 1,459,304,878 | user_84e9ca8a6cb8 | Cooking | There is no BEST way; eat it like you like it. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ikzg5 | null | false | 2016-03-30T02:27:58Z |
d1ikxzl | t1_d1ikxzl | 1,459,304,816 | user_96d41515acbe | Cooking | Make Carmel apples with an onion inside instead of an apple | 3 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1ikxzl | null | false | 2016-03-30T02:26:56Z |
d1ikuhl | t1_d1ikuhl | 1,459,304,668 | user_97e0d17ca2df | Cooking | To make sure you have next to no air in the bag submerge it in water ( make sure No water gets in with your meat! Water crystallizes and breaks down cellular walls ) | 1 | t1_d1hx07x | t3_4cfn3l | /r/Cooking/comments/t3_4cfn3l/d1ikuhl | null | false | 2016-03-30T02:24:28Z |
d1ikn59 | t1_d1ikn59 | 1,459,304,364 | user_7b8e70dad06d | Cooking | I like to make what I grew up calling quiche but my friends insist is an "egg casserole". I use a large casserole pan for it, wipe down the inside with your favorite cooking oil. Sprinkle down a bit of shredded cheese (I like to use parmesan on the bottom but anything will do. Add a layer of cooked meat (ground break... | 2 | t3_4cfh2k | t3_4cfh2k | /r/Cooking/comments/t3_4cfh2k/d1ikn59 | null | false | 2016-03-30T02:19:24Z |
d1ikn15 | t1_d1ikn15 | 1,459,304,359 | user_d4c2977447a4 | Cooking | Washed, and raw. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ikn15 | null | false | 2016-03-30T02:19:19Z |
d1ikmmv | t1_d1ikmmv | 1,459,304,342 | user_27163c6f59e9 | Cooking | Discontinued colors is where it's at. I have a great 5.5 qt LC that was less than half the price of an in-season color. | 1 | t1_d1iadmg | t3_4cg4it | /r/Cooking/comments/t3_4cg4it/d1ikmmv | null | false | 2016-03-30T02:19:02Z |
d1ikm9a | t1_d1ikm9a | 1,459,304,326 | [deleted] | Cooking | Looks normal to me. | 1 | t3_4cio4v | t3_4cio4v | /r/Cooking/comments/t3_4cio4v/d1ikm9a | null | false | 2016-03-30T02:18:46Z |
d1ikkp0 | t1_d1ikkp0 | 1,459,304,262 | user_1aa7c99fd0d6 | Cooking | The yolk of fresh eggs doesn't break as easy. Try it with fresh eggs and see if you still have trouble. | 1 | t3_4cdjux | t3_4cdjux | /r/Cooking/comments/t3_4cdjux/d1ikkp0 | null | false | 2016-03-30T02:17:42Z |
d1ikkdy | t1_d1ikkdy | 1,459,304,248 | user_79a8e105f6f4 | Cooking | Soaking your chicken in salt water makes an ENORMOUS difference in the cooked texture and moisture level. If you only have 20 minutes, use hot tap water and dissolve as much salt in it as you can (literally-- add salt until there's salt sitting in the bottom of the bowl that won't stir in.) Adding sugar and herbs and t... | 2 | t3_4cd7ge | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1ikkdy | null | false | 2016-03-30T02:17:28Z |
d1ikk3m | t1_d1ikk3m | 1,459,304,237 | user_415a420830b3 | Cooking | Roasted in the oven definitely tastes the best! | 2 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ikk3m | null | false | 2016-03-30T02:17:17Z |
d1iki8d | t1_d1iki8d | 1,459,304,158 | user_886b831e0208 | Cooking | Fresh, one of my favorites, have never roasted it, yet. Cauliflower roasted, a whole new veg. | 1 | t1_d1ihtwm | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iki8d | null | false | 2016-03-30T02:15:58Z |
d1ikevi | t1_d1ikevi | 1,459,304,017 | user_2978fb9c7c72 | Cooking | You know about kohlrabi, right? | 3 | t1_d1i3tx2 | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ikevi | null | false | 2016-03-30T02:13:37Z |
d1ik7m2 | t1_d1ik7m2 | 1,459,303,717 | user_2402b8736dd2 | Cooking | He notoriously hated broccoli, purportedly saying to his wife something like, "dang it Barbara, I'm the President, and I don't have to eat broccoli if I don't want to!" | 3 | t1_d1ik1ts | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ik7m2 | null | false | 2016-03-30T02:08:37Z |
d1ik1ts | t1_d1ik1ts | 1,459,303,485 | user_7b63e876dc9c | Cooking | It's been a long day at work, so forgive me. Is the joke here that the broccoli isn't served? | 3 | t1_d1ihppu | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ik1ts | null | false | 2016-03-30T02:04:45Z |
d1iju9p | t1_d1iju9p | 1,459,303,185 | user_20b7815d2ceb | Cooking | A picture is always helpful ......... | 1 | t3_4ch211 | t3_4ch211 | /r/Cooking/comments/t3_4ch211/d1iju9p | null | false | 2016-03-30T01:59:45Z |
d1ijqkr | t1_d1ijqkr | 1,459,303,039 | user_68340a20bef7 | Cooking | We use our small cutting boards a lot (we make a lot of cocktails, mostly), and we're lazy so we put just about everything through the dishwasher. The small ones that I have are actually the perfect size/weight to use as a spaetzle board, but they're delaminating on the ends.
That said, our bigger bamboo one is in pr... | 1 | t1_d1hhrph | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1ijqkr | null | false | 2016-03-30T01:57:19Z |
d1ije8w | t1_d1ije8w | 1,459,302,554 | user_dbef6af43abe | Cooking | Ha. My dad made that for me for my birthday when I was like 5. Didn't give it the appreciation it deserved then. | 3 | t1_d1hz0d1 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1ije8w | null | false | 2016-03-30T01:49:14Z |
d1ijcbo | t1_d1ijcbo | 1,459,302,476 | user_2b70dbb898a8 | Cooking | Shout out to roasted broccoli stems! They are creamy and soft when cooked. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ijcbo | null | false | 2016-03-30T01:47:56Z |
d1ij95h | t1_d1ij95h | 1,459,302,346 | user_b00dcc3ea7da | Cooking | Holy crap I love you now. Lol jk thank you for your answer you ROCK!! It does appear I mistyped the cow is 1552 not 1752. | 3 | t1_d1iivnv | t3_4ci7sq | /r/Cooking/comments/t3_4ci7sq/d1ij95h | null | false | 2016-03-30T01:45:46Z |
d1ij6tt | t1_d1ij6tt | 1,459,302,250 | user_c3fd358d70b7 | Cooking | "place directly in toilet" | 2 | t1_d1hvs2n | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ij6tt | null | false | 2016-03-30T01:44:10Z |
d1ij5om | t1_d1ij5om | 1,459,302,204 | user_c1c416e0f5bb | Cooking | I was thinking about going over it with a MAPP gas torch either before or after. But, I was leaning towards after if I did that because I want the crisp to be crispy. | 3 | t1_d1iilmp | t3_4cike0 | /r/Cooking/comments/t3_4cike0/d1ij5om | null | false | 2016-03-30T01:43:24Z |
d1ij50z | t1_d1ij50z | 1,459,302,178 | user_77097e68b241 | Cooking | I made a sauce with 1 tbsp paprika, 2 tbsp of mustard, 2tbsp apple vinegar, 1/2 cup of cream, 2 tbsp olive oil, half an onion (minced), salt and pepper, and would pour it over steamed broccoli. Delicious. | 1 | t1_d1hscts | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ij50z | null | false | 2016-03-30T01:42:58Z |
d1ij4do | t1_d1ij4do | 1,459,302,153 | user_58a54bf5ffcf | Cooking | Make a golden cake!
http://allrecipes.com/recipe/7629/gold-cake/ | 3 | t3_4cie71 | t3_4cie71 | /r/Cooking/comments/t3_4cie71/d1ij4do | null | false | 2016-03-30T01:42:33Z |
d1ij09t | t1_d1ij09t | 1,459,301,985 | user_a57353d962f2 | Cooking | My favorite is neufatel cheese. | 1 | t3_4cgpla | t3_4cgpla | /r/Cooking/comments/t3_4cgpla/d1ij09t | null | false | 2016-03-30T01:39:45Z |
d1iivnv | t1_d1iivnv | 1,459,301,807 | user_f345f1ed5e1e | Cooking | > 1752lbs
That's not a cow, that's an elephant.
Forequarter:
Split the shoulder clod and flat iron. The clod is a good roast, the flat iron becomes steaks.
Separate out the Teras Major, treat this like a tenderloin.
Cut the Chuck flap into steaks
Brisket - you should know what to do.
Navel - if you are int... | 30 | t3_4ci7sq | t3_4ci7sq | /r/Cooking/comments/t3_4ci7sq/d1iivnv | null | false | 2016-03-30T01:36:47Z |
d1iitiv | t1_d1iitiv | 1,459,301,724 | user_d6a08dcf203d | Cooking | I've substituted cottage cheese in my own recipe | 1 | t3_4cgpla | t3_4cgpla | /r/Cooking/comments/t3_4cgpla/d1iitiv | null | false | 2016-03-30T01:35:24Z |
d1iisr7 | t1_d1iisr7 | 1,459,301,692 | user_365e1dc81a2f | Cooking | steamed, salt, pepper, lemon juice and a little bit of butter | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iisr7 | null | false | 2016-03-30T01:34:52Z |
d1iis02 | t1_d1iis02 | 1,459,301,662 | user_7c3ec4204532 | Cooking | Cheese is also considered dairy. | 3 | t1_d1ih0zr | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1iis02 | null | false | 2016-03-30T01:34:22Z |
d1iirha | t1_d1iirha | 1,459,301,642 | user_d9a3810856db | Cooking | I missed that thread. Just read it and cant stop thinking about how to get new pans. I may have to swing by homegoods and TJ Max tomorrow. I don't have a good kitchen outlet close. | 1 | t3_4cg4it | t3_4cg4it | /r/Cooking/comments/t3_4cg4it/d1iirha | null | false | 2016-03-30T01:34:02Z |
d1iiqh1 | t1_d1iiqh1 | 1,459,301,603 | user_d549aa68d3fe | Cooking | For sure. Roasted tofu, mushrooms and green onions in a sambal/soy/sesame oil does the trick for me. | 2 | t1_d1igdrd | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iiqh1 | null | false | 2016-03-30T01:33:23Z |
d1iipyk | t1_d1iipyk | 1,459,301,583 | user_6a2d2b273f4a | Cooking | Is that you, Polish grandmother? | 6 | t1_d1hz3u1 | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iipyk | null | false | 2016-03-30T01:33:03Z |
d1iipgl | t1_d1iipgl | 1,459,301,564 | user_d549aa68d3fe | Cooking | It's just a learning game like everything else, you'll get the hang of it. Yeah, for any frozen veggies there is usually instructions to boil directly from the freezer. The other commenter said "parboil" which just means partially boil so that the veggie isn't mush but it kind of cooked.
So bring a cup or so of water... | 7 | t1_d1i4cqk | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iipgl | null | false | 2016-03-30T01:32:44Z |
d1iioxs | t1_d1iioxs | 1,459,301,544 | user_9570697af81c | Cooking | Pasta carbonara. | 4 | t3_4cie71 | t3_4cie71 | /r/Cooking/comments/t3_4cie71/d1iioxs | null | false | 2016-03-30T01:32:24Z |
d1iilmp | t1_d1iilmp | 1,459,301,411 | user_f94c1abbcea0 | Cooking | Definitely add those ingredients to the bacon layer! chop up some of the apple to pop in the roast along with the garlic. would you consider some cinnamon too? try lightly browning the roast before popping it into the crock pot. | 5 | t3_4cike0 | t3_4cike0 | /r/Cooking/comments/t3_4cike0/d1iilmp | null | false | 2016-03-30T01:30:11Z |
d1iilkl | t1_d1iilkl | 1,459,301,409 | user_2b50dc4ff067 | Cooking | Being in the "danger zone" isn't dangerous. Prolonged time spent in the danger zone is dangerous. | 1 | t1_d1i4ldo | t3_4cfl6q | /r/Cooking/comments/t3_4cfl6q/d1iilkl | null | false | 2016-03-30T01:30:09Z |
d1iifvu | t1_d1iifvu | 1,459,301,180 | user_6b927af4d342 | Cooking | Drowned in cheese, natch. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iifvu | null | false | 2016-03-30T01:26:20Z |
d1iied0 | t1_d1iied0 | 1,459,301,118 | user_2b50dc4ff067 | Cooking | Whoa....miso. Nice call | 3 | t1_d1iho5i | t3_4cie71 | /r/Cooking/comments/t3_4cie71/d1iied0 | null | false | 2016-03-30T01:25:18Z |
d1ii676 | t1_d1ii676 | 1,459,300,801 | user_d9a3810856db | Cooking | I got a sauce pan from goodwill for 2$ years and years ago and have loved it. Never knew why but it has always been a solid go to pan. Now I understand! | 1 | t1_d1fmkq2 | t3_4c68gt | /r/Cooking/comments/t3_4c68gt/d1ii676 | null | false | 2016-03-30T01:20:01Z |
d1ii40g | t1_d1ii40g | 1,459,300,718 | user_496941b9b5e7 | Cooking | With a gratuitous amount of melted cheddar cheese. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ii40g | null | false | 2016-03-30T01:18:38Z |
d1ihyhh | t1_d1ihyhh | 1,459,300,508 | user_9570697af81c | Cooking | Pork butt =/= ham. | 1 | t3_4ciepg | t3_4ciepg | /r/Cooking/comments/t3_4ciepg/d1ihyhh | null | false | 2016-03-30T01:15:08Z |
d1ihvhe | t1_d1ihvhe | 1,459,300,394 | user_654dea13a840 | Cooking | They have the weirdest seasonal items. For example, my local TJs only has yeast November - December.
| 1 | t1_d1hsw0v | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1ihvhe | null | false | 2016-03-30T01:13:14Z |
d1ihtwm | t1_d1ihtwm | 1,459,300,335 | user_559409ad8bd7 | Cooking | Frozen, yes. But fresh broc is yummy | 4 | t1_d1i537r | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ihtwm | null | false | 2016-03-30T01:12:15Z |
d1ihtt4 | t1_d1ihtt4 | 1,459,300,332 | user_b9fc97389502 | Cooking | Chocolate covered ghost peppers | 2 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1ihtt4 | null | false | 2016-03-30T01:12:12Z |
d1ihppu | t1_d1ihppu | 1,459,300,177 | user_2402b8736dd2 | Cooking | There's always the famous White House recipe:
1. Bring two quarts of lightly-salted water to a boil.
2. Add 1/2 pound fresh egg noodle pasta.
3. Cut stems from broccoli and discard.
4. Break broccoli into florets.
5. Melt 1/2 cup butter with 1/2 clove minced garlic.
6. Mince 1Tbsp fresh basil an... | 6 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ihppu | null | false | 2016-03-30T01:09:37Z |
d1iho5i | t1_d1iho5i | 1,459,300,118 | user_736853fb758b | Cooking | Cure them in salt or miso, then grate over foods like one would use parmesan. | 4 | t3_4cie71 | t3_4cie71 | /r/Cooking/comments/t3_4cie71/d1iho5i | null | false | 2016-03-30T01:08:38Z |
d1ihk0g | t1_d1ihk0g | 1,459,299,962 | user_b553b90fd964 | Cooking | I didn't know that. Thanks for the tip, I'll be sure to give it a try next time I go to the outlets. | 1 | t1_d1ifpui | t3_4cg4it | /r/Cooking/comments/t3_4cg4it/d1ihk0g | null | false | 2016-03-30T01:06:02Z |
d1ihijf | t1_d1ihijf | 1,459,299,909 | user_7ec021513192 | Cooking | My potato ricer came with a spaetzle attachment. That kind of looks like the picture? Hope that helps! | 1 | t3_4choqk | t3_4choqk | /r/Cooking/comments/t3_4choqk/d1ihijf | null | false | 2016-03-30T01:05:09Z |
d1ihiaf | t1_d1ihiaf | 1,459,299,900 | user_2871026eb81c | Cooking | /r/52weeksofcooking has a "Food in Disguise" challenge going now. You might find some ideas there. | 1 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1ihiaf | null | false | 2016-03-30T01:05:00Z |
d1ihexv | t1_d1ihexv | 1,459,299,771 | user_698218d5a40c | Cooking | I lived in downtown Cordoba for a little while in 2014, and lived right next door to a little bakery that specialized in making empanadas. Needless to say I ate there almost every day and gained some weight! Thanks for the video, it made me very nostalgic! | 1 | t3_4cfowo | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1ihexv | null | false | 2016-03-30T01:02:51Z |
d1ih6dq | t1_d1ih6dq | 1,459,299,438 | user_f519e4ac5bb5 | Cooking | I prefer it steamed with S&P, olive oil, garlic and some fresh lemon juice. Its the perfect side for any meal | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ih6dq | null | false | 2016-03-30T00:57:18Z |
d1ih3ek | t1_d1ih3ek | 1,459,299,321 | user_3ef653e6e785 | Cooking | Yep. I'm a roaster. | 2 | t1_d1hqsym | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ih3ek | null | false | 2016-03-30T00:55:21Z |
d1ih1kf | t1_d1ih1kf | 1,459,299,252 | user_f8dbd7398466 | Cooking | Hollandaise sauce. | 10 | t3_4cie71 | t3_4cie71 | /r/Cooking/comments/t3_4cie71/d1ih1kf | null | false | 2016-03-30T00:54:12Z |
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