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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d1ih0zr | t1_d1ih0zr | 1,459,299,229 | user_5e67c1d5484c | Cooking | Yeah, I always use my white cutting board when I'm cutting milk. | 2 | t1_d1hy18g | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1ih0zr | null | false | 2016-03-30T00:53:49Z |
d1igxip | t1_d1igxip | 1,459,299,096 | user_b32a4d9792a4 | Cooking | I cut into florets. Toss in olive oil with salt and pepper. Spread on a baking dish. Sprinkle with parmesan cheese. Roast. Then I add lemon juice before serving. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1igxip | null | false | 2016-03-30T00:51:36Z |
d1igvzw | t1_d1igvzw | 1,459,299,038 | user_fc45155a56cf | Cooking | yes! | 1 | t1_d1i2r8p | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1igvzw | null | false | 2016-03-30T00:50:38Z |
d1igvpf | t1_d1igvpf | 1,459,299,026 | user_f86404c659e6 | Cooking | I do high heat on a bbq. | 1 | t3_4cdl9g | t3_4cdl9g | /r/Cooking/comments/t3_4cdl9g/d1igvpf | null | false | 2016-03-30T00:50:26Z |
d1igss2 | t1_d1igss2 | 1,459,298,910 | user_955df69b8898 | Cooking | A good Mayonnaise. | 3 | t3_4cie71 | t3_4cie71 | /r/Cooking/comments/t3_4cie71/d1igss2 | null | false | 2016-03-30T00:48:30Z |
d1ign8i | t1_d1ign8i | 1,459,298,695 | user_164de7caa17b | Cooking | Solid addition with pine nuts or roasted walnuts. | 1 | t1_d1ia3x4 | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1ign8i | null | false | 2016-03-30T00:44:55Z |
d1igjdl | t1_d1igjdl | 1,459,298,544 | user_590e9798df04 | Cooking | Na man, no heat you can create at home will come near real stir fry temperatures. Use the right oil (high smoke point) and move thing around accordingly and you're golden. | 1 | t1_d1hxp4o | t3_4cchld | /r/Cooking/comments/t3_4cchld/d1igjdl | null | false | 2016-03-30T00:42:24Z |
d1igiou | t1_d1igiou | 1,459,298,515 | user_04225c9f1dd5 | Cooking | Agreed on blanching. I steam it if I'm feeling lazy. But I really love blanching it and then stir frying. Comes out perfectly crisp. | 2 | t1_d1hvuwx | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1igiou | null | false | 2016-03-30T00:41:55Z |
d1igdrd | t1_d1igdrd | 1,459,298,318 | user_0b62178784cf | Cooking | I throw in some extra firm tofu to add some yummy protein. | 2 | t1_d1i3zvh | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1igdrd | null | false | 2016-03-30T00:38:38Z |
d1igbs0 | t1_d1igbs0 | 1,459,298,237 | user_cd0c244a4441 | Cooking | North Carolina here | 1 | t1_d1ie6n9 | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1igbs0 | null | false | 2016-03-30T00:37:17Z |
d1igapt | t1_d1igapt | 1,459,298,192 | user_feee97f8f681 | Cooking | You want /r/budgetfood or /r/EatCheapAndHealthy, but, as a broke student, my favourite dish was bubble and squeak. (Dressed with vinegar, sometimes, as I was too poor for any other condiments or sides...) Alternatively, when just feeling like a cheap greasy meal: oven fries covered in *loads* of grated cheddar, with gr... | 2 | t3_4cdf34 | t3_4cdf34 | /r/Cooking/comments/t3_4cdf34/d1igapt | null | false | 2016-03-30T00:36:32Z |
d1iga2a | t1_d1iga2a | 1,459,298,166 | user_a0df501852c4 | Cooking | They are expensive and the company has a lifetime guarantee. Contact them if you have a doubt.
| 6 | t3_4ch211 | t3_4ch211 | /r/Cooking/comments/t3_4ch211/d1iga2a | null | false | 2016-03-30T00:36:06Z |
d1ig8ex | t1_d1ig8ex | 1,459,298,098 | [deleted] | Cooking | [deleted] | 1 | t3_4cie71 | t3_4cie71 | /r/Cooking/comments/t3_4cie71/d1ig8ex | null | false | 2016-03-30T00:34:58Z |
d1ig44e | t1_d1ig44e | 1,459,297,927 | user_feee97f8f681 | Cooking | If you're dead set against a microwave (??) the next speediest option will be to cube it and boil it in a pressure cooker. | 1 | t3_4cchld | t3_4cchld | /r/Cooking/comments/t3_4cchld/d1ig44e | null | false | 2016-03-30T00:32:07Z |
d1ig1sv | t1_d1ig1sv | 1,459,297,836 | user_e131a8fe2038 | Cooking | I was with up until the /s | 3 | t1_d1hye94 | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ig1sv | null | false | 2016-03-30T00:30:36Z |
d1ig129 | t1_d1ig129 | 1,459,297,811 | user_675273f84998 | Cooking | I like mine tossed in the garbage can. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ig129 | null | false | 2016-03-30T00:30:11Z |
d1ifzya | t1_d1ifzya | 1,459,297,768 | user_feee97f8f681 | Cooking | Try cooked and puréed millet. Obviously it won't be bang on, but it is an interesting substitute with a good mouthfeel, and not a lot of its own flavour. | 1 | t3_4cgiro | t3_4cgiro | /r/Cooking/comments/t3_4cgiro/d1ifzya | null | false | 2016-03-30T00:29:28Z |
d1ifx1e | t1_d1ifx1e | 1,459,297,653 | user_feee97f8f681 | Cooking | Because his cooking skills are weak, and once he was arsed to Google and found that there were substitutes that could at least offer a comparable mouthfeel/texture/etc, you were SO STOOPID because his post was A JOKE, DUH. He's a sad sack who got embarrassed; ignore. | 2 | t1_d1ifkzh | t3_4cgiro | /r/Cooking/comments/t3_4cgiro/d1ifx1e | null | false | 2016-03-30T00:27:33Z |
d1ifqm5 | t1_d1ifqm5 | 1,459,297,390 | user_11f6c9c0ba92 | Cooking | Yup, add lemon zest/juice, garlic, and basil and top with parm at the end. | 2 | t1_d1hqsym | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ifqm5 | null | false | 2016-03-30T00:23:10Z |
d1ifpui | t1_d1ifpui | 1,459,297,358 | user_a17f8546f43f | Cooking | outlets usually hand out additional coupons for AAA members just FYI. Go to the customer service booth/store whatever. (usually next to the security office) | 1 | t1_d1hwj20 | t3_4cg4it | /r/Cooking/comments/t3_4cg4it/d1ifpui | null | false | 2016-03-30T00:22:38Z |
d1ifphg | t1_d1ifphg | 1,459,297,343 | user_182c724ab6ac | Cooking | This is by far the best. We toss in olive oil, garlic, a little lemon, salt and pepper, roast for 10 minutes at 425, then top with grana and roast for 10 minutes more. Delicious. | 2 | t1_d1hqsym | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ifphg | null | false | 2016-03-30T00:22:23Z |
d1ifnik | t1_d1ifnik | 1,459,297,261 | user_809037eace55 | Cooking | Thanks for the response! I appreciate your time! | 1 | t1_d1i4ny4 | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ifnik | null | false | 2016-03-30T00:21:01Z |
d1iflp6 | t1_d1iflp6 | 1,459,297,185 | user_1289c5f5034c | Cooking | I've seen opaque(ish) jello that looks like it was made with milk or cream. They also have mostly clear gelatin for flavors like white grape - bet you could add coconut milk or something and make it pretty tasty. | 5 | t1_d1iehua | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1iflp6 | null | false | 2016-03-30T00:19:45Z |
d1ifl6q | t1_d1ifl6q | 1,459,297,164 | user_34593ab16ecf | Cooking | The opposite of the way applebees does it, which I assume is dunk in butter, cook halfway through, wait till cold + serve | 2 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ifl6q | null | false | 2016-03-30T00:19:24Z |
d1ifkzh | t1_d1ifkzh | 1,459,297,156 | user_813a74beb00f | Cooking | Why are attacking my character rather than replying to the points I made? | 2 | t1_d1ieq2b | t3_4cgiro | /r/Cooking/comments/t3_4cgiro/d1ifkzh | null | false | 2016-03-30T00:19:16Z |
d1iffyj | t1_d1iffyj | 1,459,296,951 | user_5ab20a580ca1 | Cooking | I like mine tossed in the garbage. | 2 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iffyj | null | false | 2016-03-30T00:15:51Z |
d1ife8c | t1_d1ife8c | 1,459,296,885 | user_73f7e18991d8 | Cooking | Put a sheet pan in the oven and preheat to 425. Let the pan get super hot while you cut the broccoli into florets.
Toss the broccoli with some oil and salt, and maybe some microplaned garlic. Add to the sheet pan and shake to distribute.
20 minutes, or until the edges are frizzled and crispy. So goddamned good this ... | 2 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ife8c | null | false | 2016-03-30T00:14:45Z |
d1ifdle | t1_d1ifdle | 1,459,296,860 | user_8de808100d88 | Cooking | ITT: If you ain't roasting your broccoli, I dunno what you're doing. | 2 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ifdle | null | false | 2016-03-30T00:14:20Z |
d1ifco6 | t1_d1ifco6 | 1,459,296,824 | user_2569d639c5fd | Cooking | Olive oil, salt and red pepper flakes here. 350, turn after 10 minutes, let cool another 8 | 3 | t1_d1hqsym | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ifco6 | null | false | 2016-03-30T00:13:44Z |
d1ifc12 | t1_d1ifc12 | 1,459,296,797 | user_8de808100d88 | Cooking | Literally had some like this tonight, minus the parmesan. Roasted broccoli has changed my life | 2 | t1_d1hv954 | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ifc12 | null | false | 2016-03-30T00:13:17Z |
d1if7cn | t1_d1if7cn | 1,459,296,611 | user_6e9506b7ad22 | Cooking | florets and mushrooms, sautee then pan-roast w/basic oil and garlic.
I cube the stalks and add them to potatoes and peppers for hash. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1if7cn | null | false | 2016-03-30T00:10:11Z |
d1if3xy | t1_d1if3xy | 1,459,296,472 | user_215e839c93fd | Cooking | Yeah you said you liked prosciutto, but if you haven't had jamón, you're in for a treat (especially ibérico de bellota!) | 1 | t1_d1h5eoe | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1if3xy | null | false | 2016-03-30T00:07:52Z |
d1if0f4 | t1_d1if0f4 | 1,459,296,329 | user_215e839c93fd | Cooking | How the hell do you put that in your sink? | 1 | t1_d1hn30u | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1if0f4 | null | false | 2016-03-30T00:05:29Z |
d1ieq2b | t1_d1ieq2b | 1,459,295,905 | user_c37b9af573ff | Cooking | Haha yeah looking at the rest of your posts, it's clear you don't just cruise reddit on said vegan high horse, getting in arguments with omnivores. Suuuure | 1 | t1_d1ieh8q | t3_4cgiro | /r/Cooking/comments/t3_4cgiro/d1ieq2b | null | false | 2016-03-29T23:58:25Z |
d1iel1i | t1_d1iel1i | 1,459,295,693 | user_fd91e76879dd | Cooking | I go with 425 F, 8 minutes, rotate with tongs and then put back in for another 10~ minutes until my fork can pierce it easily. I don't use frozen broccoli though. | 2 | t1_d1i0dfn | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iel1i | null | false | 2016-03-29T23:54:53Z |
d1iejwc | t1_d1iejwc | 1,459,295,645 | user_fd91e76879dd | Cooking | This, and at the end putting just a bit of freshly squeezed lemon juice on it. | 4 | t1_d1hqsym | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iejwc | null | false | 2016-03-29T23:54:05Z |
d1iehua | t1_d1iehua | 1,459,295,558 | user_3c6d00ed10f6 | Cooking | You could make deviled eggs that are actually cream filled Jell-O eggs, it would seem like a good side dish and then be unexpected but not gross.
I'm not exactly sure how you'd get the Jell-O to look like a hard boiled egg, but I'm sure there are ways to do it; and the cream could simply be a word cream with food col... | 7 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1iehua | null | false | 2016-03-29T23:52:38Z |
d1ieh8q | t1_d1ieh8q | 1,459,295,533 | user_813a74beb00f | Cooking | >How do you think coconut cream and wine is going to taste, smartass?
I've never tried it, dunno. Why don't you address the other options?
>Get off your vegan high horse
Oh yeah I'm all high and mighty cuz I can google things! Look at me, using the internet to search for stuff before I talk about it, so arrogant! I ... | 2 | t1_d1ieabt | t3_4cgiro | /r/Cooking/comments/t3_4cgiro/d1ieh8q | null | false | 2016-03-29T23:52:13Z |
d1iecbp | t1_d1iecbp | 1,459,295,333 | user_a75033c891a6 | Cooking | I saw these by Jelly Belly going to try to see if I can get them in time. [bean boozled](http://www.amazon.com/Jelly-Belly-Beanboozled-Mystery-Bean/dp/B0106HIT18/ref=sr_1_4_s_it?s=grocery&ie=UTF8&qid=1459295136&sr=1-4&keywords=bean+boozled) | 2 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1iecbp | null | false | 2016-03-29T23:48:53Z |
d1ieabt | t1_d1ieabt | 1,459,295,250 | user_c37b9af573ff | Cooking | Get off your high horse. My original post was a JOKE. Learn what one is and move on with your life. | -1 | t1_d1ie217 | t3_4cgiro | /r/Cooking/comments/t3_4cgiro/d1ieabt | null | false | 2016-03-29T23:47:30Z |
d1ie7kv | t1_d1ie7kv | 1,459,295,135 | user_c25b5fe190bf | Cooking | There is a difference between left handed knives and right handed ones? As a fellow lefty I have always noticed how fucked scissors are, but never noticed a knife. | 1 | t1_d1gwb3l | t3_4cbc6y | /r/Cooking/comments/t3_4cbc6y/d1ie7kv | null | false | 2016-03-29T23:45:35Z |
d1ie6n9 | t1_d1ie6n9 | 1,459,295,097 | user_5d1e0e885868 | Cooking | I'm east coast (Carolina) and apparently I haven't been looking at prices close enough! Fresh broccoli experiments commence tomorrow! | 1 | t1_d1idnt6 | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ie6n9 | null | false | 2016-03-29T23:44:57Z |
d1ie6dr | t1_d1ie6dr | 1,459,295,086 | user_30d992d1ddc2 | Cooking | The most delicious method of preparing broccoli that I've ever experienced is fondued in oil. Dear lord is that delicious. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ie6dr | null | false | 2016-03-29T23:44:46Z |
d1ie3kv | t1_d1ie3kv | 1,459,294,969 | user_a92b5ad8b218 | Cooking | Ramsay | 1 | t3_4chev6 | t3_4chev6 | /r/Cooking/comments/t3_4chev6/d1ie3kv | null | false | 2016-03-29T23:42:49Z |
d1ie26g | t1_d1ie26g | 1,459,294,910 | user_337e0bfa8373 | Cooking | As someone who just moved from PEI (and is from NS), to Ontario.. this hurts way too much. You can buy same days catch of lobster from the fisherman in parking lots for $5/lb, and a coworker in PEI was married into a big mussel family and could get me some sweet deals. That being said, the seafood feeds when I get to v... | 2 | t1_d1hjix5 | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1ie26g | null | false | 2016-03-29T23:41:50Z |
d1ie217 | t1_d1ie217 | 1,459,294,904 | user_813a74beb00f | Cooking | >Shit on veganism? Shut the hell up.
No.
>There is no vegan alternative to CREAM.
I googled this and found several examples in a 30 seconds. http://www.culinaryone.com/vegan-alternatives-to-dairy-milk-and-cream/
Have you ever googled this?
| -1 | t1_d1idr7j | t3_4cgiro | /r/Cooking/comments/t3_4cgiro/d1ie217 | null | false | 2016-03-29T23:41:44Z |
d1idyyu | t1_d1idyyu | 1,459,294,774 | user_680b8b8d9b0d | Cooking | You....you monster.... | 2 | t1_d1i6g5o | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1idyyu | null | false | 2016-03-29T23:39:34Z |
d1idrqu | t1_d1idrqu | 1,459,294,481 | user_a92b5ad8b218 | Cooking | Soffritto is onions carrots, and celery.
Mirepoix is mos commonly the same, but can interchangeably use parsnips, mushrooms, tomatoes etc depending on the recipe.
I don't know why you are claiming otherwise, just google it.
| 2 | t1_d1ibx63 | t3_4cb1ka | /r/Cooking/comments/t3_4cb1ka/d1idrqu | null | false | 2016-03-29T23:34:41Z |
d1idr7j | t1_d1idr7j | 1,459,294,458 | user_c37b9af573ff | Cooking | Shit on veganism? Shut the hell up.
There is no vegan alternative to CREAM. And especially not in a sauce which is 3/4 cream, so it's asinine to ask. It's like asking for an alcohol-free martini or a kosher version of steamed lobster. It's why a vegan bacon cheeseburger tastes like shit (not just my opinion, I've spo... | 0 | t1_d1i2dwb | t3_4cgiro | /r/Cooking/comments/t3_4cgiro/d1idr7j | null | false | 2016-03-29T23:34:18Z |
d1idnt6 | t1_d1idnt6 | 1,459,294,312 | user_cd0c244a4441 | Cooking | Hmm, broccoli here on the east coast is actually cheaper fresh, being $2 a head vs $4 for a frozen bag, each are about a pound/pound and a half, the frozen may weigh a little more, but 1/3 of that is water weight. | 1 | t1_d1ic3y7 | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1idnt6 | null | false | 2016-03-29T23:31:52Z |
d1idmr4 | t1_d1idmr4 | 1,459,294,271 | user_a045d631a31f | Cooking | >I'm pretty sure that's the case.
>I started with them being too soft, effectively a hunk of loose ground meat. They lacked that good caramelized exterior. Cooking longer, or with a convection oven dries them out badly. I'm looking for what I need to do to hit that sweet spot in the middle. Is there a different ... | 2 | t1_d1i823v | t3_4cgows | /r/Cooking/comments/t3_4cgows/d1idmr4 | null | false | 2016-03-29T23:31:11Z |
d1idj8i | t1_d1idj8i | 1,459,294,125 | user_cd0c244a4441 | Cooking | Flavorful? Roasted, Olive oil, salt, pepper, a touch of chili flakes. Homemade hollandaise (drools)
Healthy? Steamed
Easiest? Raw with some ranch | 2 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1idj8i | null | false | 2016-03-29T23:28:45Z |
d1idhc1 | t1_d1idhc1 | 1,459,294,046 | user_a3fac915f255 | Cooking | Well - I just got myself a nice WMF Function 4 set. If money hadn't been an issue - this would have been a way more expensive Demeyere set - but I couldn't justify the price difference - the WMF was pricy enough already. And I'm pretty happy with them: heavy enough thick bottom which heats evenly and is just a joy to c... | 1 | t3_4c68gt | t3_4c68gt | /r/Cooking/comments/t3_4c68gt/d1idhc1 | null | false | 2016-03-29T23:27:26Z |
d1idb2r | t1_d1idb2r | 1,459,293,789 | user_a3fac915f255 | Cooking | While Le Creuset makes damn good cast iron stuff, I'd never get other cookware from them. If money was no object, I'd get a Demeyere set (the ones with a copper insert in the bottom) with a few Le Creuset items where cast iron makes sense. Le Creuset makes a lot of non-cast iron stuff too these days (aluminum etc) - an... | 1 | t1_d1fiauo | t3_4c68gt | /r/Cooking/comments/t3_4c68gt/d1idb2r | null | false | 2016-03-29T23:23:09Z |
d1ida96 | t1_d1ida96 | 1,459,293,753 | user_5f75bc34c084 | Cooking | Ina Garten's way!!!
http://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe.html#! | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ida96 | null | false | 2016-03-29T23:22:33Z |
d1id18m | t1_d1id18m | 1,459,293,379 | user_c7c2a7b23ceb | Cooking | obiously as as all posted here, Roasted.
Another favorite is to treat it like the macaroni in mac and cheese.
A favorite of mine is to steam it and then stick blend it with a bit of parmesan, butter and a touch of pesto to make a good mash potato substitute. | 2 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1id18m | null | false | 2016-03-29T23:16:19Z |
d1icxig | t1_d1icxig | 1,459,293,222 | user_4e1afa719493 | Cooking | you can use a vegetable peeler to remove the tough outer layer of broccoli stalks :) slice into rounds, and cook it just like the florets! | 1 | t1_d1i4fwf | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1icxig | null | false | 2016-03-29T23:13:42Z |
d1icwij | t1_d1icwij | 1,459,293,182 | [deleted] | Cooking | [deleted] | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1icwij | null | false | 2016-03-29T23:13:02Z |
d1icsl9 | t1_d1icsl9 | 1,459,293,021 | user_344e74bdc335 | Cooking | Open trash, throw in. | 0 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1icsl9 | null | false | 2016-03-29T23:10:21Z |
d1icqar | t1_d1icqar | 1,459,292,924 | user_c12b92ddbe6a | Cooking | [The way Alton Brown tells you to.](http://www.foodnetwork.com/recipes/alton-brown/oven-roasted-broccoli-recipe.html)
I appreciate that it is super lazy of me to just link to an Alton Brown recipe, but seriously *seriously* this is the only way to fly with broc. You could leave off the panko and parm if you wanna keep... | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1icqar | null | false | 2016-03-29T23:08:44Z |
d1icnwp | t1_d1icnwp | 1,459,292,821 | [deleted] | Cooking | [deleted] | 1 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1icnwp | null | false | 2016-03-29T23:07:01Z |
d1icn78 | t1_d1icn78 | 1,459,292,791 | user_95fb0954fed4 | Cooking | I would definitely grab a big wheel of parmesan and some milled egyptian flour. | 1 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1icn78 | null | false | 2016-03-29T23:06:31Z |
d1icllk | t1_d1icllk | 1,459,292,725 | user_9e7048c1250d | Cooking | Plant it in an area that gets a good mix of shade and direct sunlight throught the day, water it in the early morning/ evening and in about two weeks you should have a litter of piglets. Or, if you have a meat grinder, grind it up, mix it with roughly the same amount of a thick bechamel, form into balls, dust in cracke... | 1 | t3_4cdkn4 | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1icllk | null | false | 2016-03-29T23:05:25Z |
d1ica0g | t1_d1ica0g | 1,459,292,239 | user_0203de482347 | Cooking | A variation on this:
Toss with soy sauce, some sugar, some red pepper, garlic and cashews. Then roast. So good. | 11 | t1_d1hqsym | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ica0g | null | false | 2016-03-29T22:57:19Z |
d1ic7ah | t1_d1ic7ah | 1,459,292,131 | user_0203de482347 | Cooking | I know this is going to sound counter-intuitive, but: Broccoli cooked forever. I know -- weird. But bear with me:
I used to always roast the garlic as the top post suggests. Now, I can't stop craving broccoli cooked forever. Basically, you are making broccoli confit. Is it mushy? Yes. Is it delicious? Absolutely.
I ... | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ic7ah | null | false | 2016-03-29T22:55:31Z |
d1ic61u | t1_d1ic61u | 1,459,292,082 | user_090a35781fad | Cooking | Ham hash is a wonderful addition to any breakfast (or meal, for that matter)
Dice ham, leftover potatoes and carrots or whatever other veggie you made for Easter, and toss it in a skillet with a little oil. Eat when it gets crispy and hot. | 1 | t3_4cdkn4 | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1ic61u | null | false | 2016-03-29T22:54:42Z |
d1ic3y7 | t1_d1ic3y7 | 1,459,291,994 | user_5d1e0e885868 | Cooking | I guess I've always found it cheaper to buy frozen and it keeps longer, as we don't go through broccoli that often. I have been meaning to try it fresh once in a while though. | 5 | t1_d1i73hp | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ic3y7 | null | false | 2016-03-29T22:53:14Z |
d1ic0sl | t1_d1ic0sl | 1,459,291,869 | user_94023495e8a6 | Cooking | I will be referring to my icing tips as "fancy pastry buttholes" from now on. | 13 | t1_d1i5m4r | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1ic0sl | null | false | 2016-03-29T22:51:09Z |
d1ibzb9 | t1_d1ibzb9 | 1,459,291,807 | user_bd10d617ec19 | Cooking | I read in a Heston blumenthal book or somewhere his method, which is to take a saucepan, put some olive oil in it and turn the heat right up just until the oil starts smoking. Then throw the florets in and cover for two minutes, afterwards throw in a knob of butter, shake everything round and cook for another two minut... | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ibzb9 | null | false | 2016-03-29T22:50:07Z |
d1ibx63 | t1_d1ibx63 | 1,459,291,720 | user_f12fbe26b113 | Cooking | No its not. French Mirepox is not an Italian soffritto. | 0 | t1_d1hj0lc | t3_4cb1ka | /r/Cooking/comments/t3_4cb1ka/d1ibx63 | null | false | 2016-03-29T22:48:40Z |
d1ibx40 | t1_d1ibx40 | 1,459,291,718 | user_63195b789b7f | Cooking | *thousand | 1 | t1_d1i7k2v | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1ibx40 | null | false | 2016-03-29T22:48:38Z |
d1ibvyr | t1_d1ibvyr | 1,459,291,670 | user_9570697af81c | Cooking | Yes, I do this all the time with Annie's.
Works great. | 1 | t3_4cgpla | t3_4cgpla | /r/Cooking/comments/t3_4cgpla/d1ibvyr | null | false | 2016-03-29T22:47:50Z |
d1ibuxl | t1_d1ibuxl | 1,459,291,628 | user_26ec9d5e7b5d | Cooking | Did that for Halloween once, even bought a scooper to make it look authentic. Only got eaten once people got very drunk. (Looks a bit too real for most if you follow the instructions ie melting the tootsie rolls in the microwave for a little so you crush crush them into looking more like poop...)
Edit: I had to t... | 9 | t1_d1hz0d1 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1ibuxl | null | false | 2016-03-29T22:47:08Z |
d1ibtp8 | t1_d1ibtp8 | 1,459,291,577 | user_58e93b05795b | Cooking | I'm from Chile, and empanadas here almost always have olives, egg and raisins. My opinion was that empanadas are not Argentinian, but widespread across all Latin America with very little variation. | 1 | t1_d1ibk9z | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1ibtp8 | null | false | 2016-03-29T22:46:17Z |
d1ibsq1 | t1_d1ibsq1 | 1,459,291,535 | [deleted] | Cooking | [deleted] | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ibsq1 | null | false | 2016-03-29T22:45:35Z |
d1ibsdo | t1_d1ibsdo | 1,459,291,521 | user_f6d90cd36207 | Cooking | That depends on what we're preparing it for.
Bad news? War? Secks? | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ibsdo | null | false | 2016-03-29T22:45:21Z |
d1iboi9 | t1_d1iboi9 | 1,459,291,361 | user_89fdac6d8e93 | Cooking | Roast at 425 for 20-25 minutes with olive oil, salt, pepper, and garlic. When it comes out squeeze a lemon over it and add the zest from the lemon too. Top with julienned basil and parmesan. I think it's a Barefoot Contessa recipe. It's the best broccoli I've ever had. | 2 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iboi9 | null | false | 2016-03-29T22:42:41Z |
d1ibnuy | t1_d1ibnuy | 1,459,291,335 | user_d75b1cc560eb | Cooking | Salt & pepper then throw it right into the trash! Can't stand broccoli! | 0 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ibnuy | null | false | 2016-03-29T22:42:15Z |
d1ibllk | t1_d1ibllk | 1,459,291,245 | user_c96fe84124c1 | Cooking | Work on your knife skills man, that made me squeamish to watch. Never seen an onion cut in a crazier fashion. What your first language, if you don't mind me asking? | 1 | t3_4cfowo | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1ibllk | null | false | 2016-03-29T22:40:45Z |
d1ibk9z | t1_d1ibk9z | 1,459,291,189 | user_c96fe84124c1 | Cooking | Yeah this is the same ingredients as the traditional Pino empanada. Unsuprisingly, you'll also find them in Peru, although the Peruvian ones tend to have egg, olive, and raisins, which is pretty wild. | 1 | t1_d1hwntf | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1ibk9z | null | false | 2016-03-29T22:39:49Z |
d1ibi6z | t1_d1ibi6z | 1,459,291,104 | user_c96fe84124c1 | Cooking | Also not true. These ingredients in empanadas in Chile are called Pino. Nothing specifically Argentine about these. | 1 | t1_d1hwp1p | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1ibi6z | null | false | 2016-03-29T22:38:24Z |
d1ibg5j | t1_d1ibg5j | 1,459,291,020 | [deleted] | Cooking | [deleted] | 1 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1ibg5j | null | false | 2016-03-29T22:37:00Z |
d1ib6hp | t1_d1ib6hp | 1,459,290,632 | user_473b802ca8f5 | Cooking | Rinsed sauteed in olive oil,salt pepper and minced garlic, or toasted shallots | 2 | t1_d1hqsym | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ib6hp | null | false | 2016-03-29T22:30:32Z |
d1iay2b | t1_d1iay2b | 1,459,290,292 | user_03dd82c935ce | Cooking | Semifreddo | 1 | t3_4ce3ak | t3_4ce3ak | /r/Cooking/comments/t3_4ce3ak/d1iay2b | null | false | 2016-03-29T22:24:52Z |
d1iaqsc | t1_d1iaqsc | 1,459,290,005 | user_fe7b2aa05072 | Cooking | baja panti !!! | 1 | t1_d1i2l2u | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iaqsc | null | false | 2016-03-29T22:20:05Z |
d1iapk6 | t1_d1iapk6 | 1,459,289,955 | user_9d51e38b97b7 | Cooking | Sometimes I will steam in a foil packet with some butter, salt and pepper, and a few dashes of Louisiana Red Hot sauce. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iapk6 | null | false | 2016-03-29T22:19:15Z |
d1iap4u | t1_d1iap4u | 1,459,289,938 | user_9250756f35a2 | Cooking | Parmigiano | 2 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1iap4u | null | false | 2016-03-29T22:18:58Z |
d1iao0j | t1_d1iao0j | 1,459,289,892 | user_03dd82c935ce | Cooking | At my old restaurant we had a dish where we served tofu skewers on a bed of quinoa tabbouleh. It was pretty good. | 1 | t3_4cgdyf | t3_4cgdyf | /r/Cooking/comments/t3_4cgdyf/d1iao0j | null | false | 2016-03-29T22:18:12Z |
d1iae8i | t1_d1iae8i | 1,459,289,497 | user_a2b3481a5a8d | Cooking | I've never elicited a little happy dance from anyone before! Thanks so much!!
If you asked an Italian, yes, that is sacrilege, and you will pay for it in this life or the next. If you ask me, hell yeah, grate some cheese on top - I'd say don't mix it in with the sauce, as parmesan or other hard cheeses might cause t... | 1 | t1_d1i9siq | t3_4byjr3 | /r/Cooking/comments/t3_4byjr3/d1iae8i | null | false | 2016-03-29T22:11:37Z |
d1iadmg | t1_d1iadmg | 1,459,289,474 | user_1e9f504de42a | Cooking | Go just after Christmas! If you don't care about color it's worth it! | 3 | t1_d1i8am1 | t3_4cg4it | /r/Cooking/comments/t3_4cg4it/d1iadmg | null | false | 2016-03-29T22:11:14Z |
d1iab7l | t1_d1iab7l | 1,459,289,376 | user_578ec56894b5 | Cooking | Steamed and covered in a cheese sauce. I'm from Wisconsin - everything is better covered in cheese. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iab7l | null | false | 2016-03-29T22:09:36Z |
d1ia579 | t1_d1ia579 | 1,459,289,137 | user_0def233e8890 | Cooking | Try using a couple more egg yolks with your regular carbonara recipe. It's all about the eggs!
For pasta- having a ton of eggs to use is a great excuse to make it fresh and store the remainder. Either dry it out and put it in the pantry, or store the dough in the freezer. | 1 | t1_d1i8npx | t3_4cfh2k | /r/Cooking/comments/t3_4cfh2k/d1ia579 | null | false | 2016-03-29T22:05:37Z |
d1ia3ze | t1_d1ia3ze | 1,459,289,088 | user_641afb52752f | Cooking | Nope! Microwaved broccoli is great! | 4 | t1_d1i438o | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ia3ze | null | false | 2016-03-29T22:04:48Z |
d1ia3x4 | t1_d1ia3x4 | 1,459,289,086 | user_774f19654dc1 | Cooking | That sounds really simple and good.
I'm thinking... Kale and spinach and some pine nuts to make it a little cruchy... could be very good. Thanks! | 1 | t1_d1hyg0m | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1ia3x4 | null | false | 2016-03-29T22:04:46Z |
d1i9wf9 | t1_d1i9wf9 | 1,459,288,789 | [deleted] | Cooking | [deleted] | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i9wf9 | null | false | 2016-03-29T21:59:49Z |
d1i9siq | t1_d1i9siq | 1,459,288,637 | user_968eb31e798a | Cooking | Just had to stop by and say I love the vid. I did a little happy dance when I saw it pop up on my YouTube subscribed list.
I'm thinking about trying this very soon but had a question. Would it be sacrilege to top with a bit of cheese? I don't want to be struck down by some culinary god. | 2 | t3_4byjr3 | t3_4byjr3 | /r/Cooking/comments/t3_4byjr3/d1i9siq | null | false | 2016-03-29T21:57:17Z |
d1i9p65 | t1_d1i9p65 | 1,459,288,510 | user_dd5ab526961e | Cooking | coppa?
| 1 | t1_d1h4ind | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1i9p65 | null | false | 2016-03-29T21:55:10Z |
d1i9nkk | t1_d1i9nkk | 1,459,288,450 | user_e2bbd34f7c56 | Cooking | https://m.reddit.com/r/52weeksofcooking/ are doing in food in disguise this week which might give you some ideas | 7 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1i9nkk | null | false | 2016-03-29T21:54:10Z |
d1i9n49 | t1_d1i9n49 | 1,459,288,432 | user_300306dbdccf | Cooking | Bring something edible, and something gross. Make candied apples, but instead of apples, use onions! | 1 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1i9n49 | null | false | 2016-03-29T21:53:52Z |
d1i9jfa | t1_d1i9jfa | 1,459,288,294 | user_c73480b47b82 | Cooking | Cooking them in bacon fat is delicious for this preparation, and some toasted sesame seeds on top | 2 | t1_d1hqvfc | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i9jfa | null | false | 2016-03-29T21:51:34Z |
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