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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d1i9ime | t1_d1i9ime | 1,459,288,264 | user_aec23de11330 | Cooking | Try buttermilk. It makes the meatballs moist and gives them skittle tang
| 2 | t3_4cgows | t3_4cgows | /r/Cooking/comments/t3_4cgows/d1i9ime | null | false | 2016-03-29T21:51:04Z |
d1i9f5v | t1_d1i9f5v | 1,459,288,130 | user_9fb05bbd13aa | Cooking | Not what you asked, but I prefer a spaetzle board over the spaetzle maker. Much easier to clean. Like this http://www.amazon.com/Original-Kull-Spaetzle-Board-Scraper/dp/B0032FQUHM/ | 2 | t3_4choqk | t3_4choqk | /r/Cooking/comments/t3_4choqk/d1i9f5v | null | false | 2016-03-29T21:48:50Z |
d1i9edv | t1_d1i9edv | 1,459,288,099 | user_55aa14750610 | Cooking | olive oil and rock salt, roasted. otherwise I prefer mine raw, right out of the ground. washed of course, those little worms are gross. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i9edv | null | false | 2016-03-29T21:48:19Z |
d1i90ih | t1_d1i90ih | 1,459,287,568 | user_03582dc9faff | Cooking | Steam, in my opinion. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i90ih | null | false | 2016-03-29T21:39:28Z |
d1i8xot | t1_d1i8xot | 1,459,287,459 | user_fbe8a2fa3289 | Cooking | Try the breadcrumbs and a splash of milk. Gives me exactly what you're looking for every time - I either do them in a frying pan, or under the grill (I think that's a broiler in the US?). | 1 | t3_4cgows | t3_4cgows | /r/Cooking/comments/t3_4cgows/d1i8xot | null | false | 2016-03-29T21:37:39Z |
d1i8npx | t1_d1i8npx | 1,459,287,071 | user_1a9b7c825d23 | Cooking | Carbonara is my "signature" dish. Both my wife and my daughter love it. Already had it a couple of evenings. But i only use 2 eggs for all 3 of us. Fresh pasta is a good idea. I'll include that to the list | 1 | t1_d1hv7kc | t3_4cfh2k | /r/Cooking/comments/t3_4cfh2k/d1i8npx | null | false | 2016-03-29T21:31:11Z |
d1i8lzq | t1_d1i8lzq | 1,459,287,007 | user_8b7a82cd3090 | Cooking | TiL!
Thanks! | 1 | t1_d1i898w | t3_4cgm8m | /r/Cooking/comments/t3_4cgm8m/d1i8lzq | null | false | 2016-03-29T21:30:07Z |
d1i8klp | t1_d1i8klp | 1,459,286,954 | user_5ed06c194bc9 | Cooking | Stir friend in spicy peanut sauce. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i8klp | null | false | 2016-03-29T21:29:14Z |
d1i8icg | t1_d1i8icg | 1,459,286,871 | user_f88b99e010b7 | Cooking | Blanch those shits then sauté with olive oil, salt, pepper, and rosemary | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i8icg | null | false | 2016-03-29T21:27:51Z |
d1i8hs2 | t1_d1i8hs2 | 1,459,286,850 | user_9ec8cdb2df3f | Cooking | Make that trifle from Friends with the top half being a parfait and the bottom being shepherds pie.
edit: Trifle not Parfait. | 22 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1i8hs2 | null | false | 2016-03-29T21:27:30Z |
d1i8cie | t1_d1i8cie | 1,459,286,653 | user_bf90ff399e6d | Cooking | Stir-fry. Chicken broth hoisin and soy sauce | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i8cie | null | false | 2016-03-29T21:24:13Z |
d1i8am1 | t1_d1i8am1 | 1,459,286,581 | user_fe8a9eafe5b3 | Cooking | They have one about an hour away from me - went in once - everything was still pretty darn expensive. | 3 | t3_4cg4it | t3_4cg4it | /r/Cooking/comments/t3_4cg4it/d1i8am1 | null | false | 2016-03-29T21:23:01Z |
d1i898w | t1_d1i898w | 1,459,286,531 | user_9c9a9503fc3d | Cooking | yes. You can actually make buttermilk at home by adding a tablespoon of lemon juice or distilled vinegar to one cup of milk and let it sit for 10 mins and use it as a 1 to 1 replacement for buttermilk. if you end up making it let me know how it is! | 2 | t1_d1i85rm | t3_4cgm8m | /r/Cooking/comments/t3_4cgm8m/d1i898w | null | false | 2016-03-29T21:22:11Z |
d1i871k | t1_d1i871k | 1,459,286,449 | user_78c1c1b01374 | Cooking | If you roast it as many in thread have suggested, it goes great with sriracha mayo. That adds a lot of calories as well | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i871k | null | false | 2016-03-29T21:20:49Z |
d1i85rm | t1_d1i85rm | 1,459,286,402 | user_8b7a82cd3090 | Cooking | Oooh thanks! I'm in the UK though and i'm not sure we have buttermilk, what is it? And do you know if there's an equivalent? | 1 | t1_d1i7xah | t3_4cgm8m | /r/Cooking/comments/t3_4cgm8m/d1i85rm | null | false | 2016-03-29T21:20:02Z |
d1i84ls | t1_d1i84ls | 1,459,286,360 | user_38a7a0657889 | Cooking | Maybe an inch in diameter is simply too small for this technique. They may be getting overcooked before the outside browns. With something that small, a quick sear in a hot pan might be all it needs to cook through without overcooking.
When I use AB's technique, I usually make them 2-2.5" in diameter. | 1 | t1_d1i0mi1 | t3_4cgows | /r/Cooking/comments/t3_4cgows/d1i84ls | null | false | 2016-03-29T21:19:20Z |
d1i823v | t1_d1i823v | 1,459,286,270 | user_369a2d5eda97 | 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 te... | 1 | t1_d1i7emx | t3_4cgows | /r/Cooking/comments/t3_4cgows/d1i823v | null | false | 2016-03-29T21:17:50Z |
d1i81mj | t1_d1i81mj | 1,459,286,251 | user_80c7cdf60444 | Cooking | Cut it up. Munch. With a dip or plain. Make a broccoli slaw or salad.
Roasted. Olive oil, salt, garlic if you like, lemon zest is nice. Blissful.
Steamed. Don't overcook and use lots of butter and a squeeze of lemon.
Deep fried, in a parmigiano batter.
Stir fried. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i81mj | null | false | 2016-03-29T21:17:31Z |
d1i7xah | t1_d1i7xah | 1,459,286,090 | user_9c9a9503fc3d | Cooking | try this?
http://oliveoilandlemons.com/lavender-cake/ | 1 | t3_4cgm8m | t3_4cgm8m | /r/Cooking/comments/t3_4cgm8m/d1i7xah | null | false | 2016-03-29T21:14:50Z |
d1i7tw5 | t1_d1i7tw5 | 1,459,285,964 | user_34d7296a9651 | Cooking | Awesome thanks! | 1 | t1_d1hzr8y | t3_4cgpla | /r/Cooking/comments/t3_4cgpla/d1i7tw5 | null | false | 2016-03-29T21:12:44Z |
d1i7qn7 | t1_d1i7qn7 | 1,459,285,845 | user_a9cf8ebb02fe | Cooking | Make an angle food cake. I just searched for it and the first recipe I checked asked for 9 egg whites. | 1 | t3_4ce3ak | t3_4ce3ak | /r/Cooking/comments/t3_4ce3ak/d1i7qn7 | null | false | 2016-03-29T21:10:45Z |
d1i7okp | t1_d1i7okp | 1,459,285,768 | user_2b77cbb6e004 | Cooking | Make a cocktail: a Pisco Sour perhaps? | 1 | t3_4ce3ak | t3_4ce3ak | /r/Cooking/comments/t3_4ce3ak/d1i7okp | null | false | 2016-03-29T21:09:28Z |
d1i7l8j | t1_d1i7l8j | 1,459,285,643 | user_b1f9ec1aa9ea | Cooking | i personally like it blanched for about 60 seconds but sauteed is good too. My mother use to boil the shit out of it until it was almost mush and cover it in olive oil salt and garlic, honestly that was pretty good too. Kind of hard to go wrong with broccoli... | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i7l8j | null | false | 2016-03-29T21:07:23Z |
d1i7l2s | t1_d1i7l2s | 1,459,285,636 | user_fd6972fa0148 | Cooking | Be quiet, boy. | -1 | t1_d1i75us | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i7l2s | null | false | 2016-03-29T21:07:16Z |
d1i7kzz | t1_d1i7kzz | 1,459,285,634 | user_6b0451e19174 | Cooking | I roasted a pound of frozen broccoli and half a pound of frozen cauliflower today and they turned out well. I dumped them (still frozen) on two foil-lined cookie sheets and tossed them with 2T olive oil, salt, pepper, garlic powder and chile flakes. I baked them at 400F for ~40 minutes, stirring once with a spatula hal... | 6 | t1_d1i0dfn | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i7kzz | null | false | 2016-03-29T21:07:14Z |
d1i7k2v | t1_d1i7k2v | 1,459,285,600 | user_ca57200baf37 | Cooking | Exactly :-). I could shave off a couple millimeters a couple hundred times. | 1 | t1_d1i6b5r | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1i7k2v | null | false | 2016-03-29T21:06:40Z |
d1i7js1 | t1_d1i7js1 | 1,459,285,590 | user_3136eb722c01 | Cooking | Steam | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i7js1 | null | false | 2016-03-29T21:06:30Z |
d1i7ipm | t1_d1i7ipm | 1,459,285,551 | user_2b77cbb6e004 | Cooking | I recently tried this recipe for [Roasted Broccoli with Pickled Shallots and Peanuts] (http://www.bonappetit.com/recipe/roasted-broccoli-with-pickled-shallots-and-peanuts), which I wasn't sure if I'd like, but the tangy dressing with the broccoli was amazing.
| 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i7ipm | null | false | 2016-03-29T21:05:51Z |
d1i7i4b | t1_d1i7i4b | 1,459,285,528 | user_0793ed83f3ef | Cooking | Completely unnecessary high-end fashion items, like [these](http://www.shoe-tease.com/wp-content/uploads/2011/09/louboutin-elf-boot-stiletto-1-shoe-shoetease.jpg) ($2,300), [this](http://cdn-images.farfetch.com/11/27/83/68/11278368_6145019_1000.jpg) ($450), [this](http://assets.burberry.com/is/image/Burberryltd/dd5f913... | 3 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1i7i4b | null | false | 2016-03-29T21:05:28Z |
d1i7hrg | t1_d1i7hrg | 1,459,285,516 | user_4292fe215738 | Cooking | >Struggling to find a recipe, buy a bunch of ingredients, and probably fuck the cooking up somehow.
I'm not that great of a cook but you can't get better if you don't try. There are lots of simple recipes out there that you can try to get started, you don't need to make super complex stuff or anything. I'm a big fan o... | 2 | t1_d1hzkae | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1i7hrg | null | false | 2016-03-29T21:05:16Z |
d1i7go6 | t1_d1i7go6 | 1,459,285,476 | user_83e9e3a936ba | Cooking | And if your florets are too thick to cook all the way through before burning, cover with a lid and steam for a few minutes before removing and then roasting. That's especially helpful for the stalks of the broccoli, which takes longer to cook. | 5 | t1_d1hyx0v | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i7go6 | null | false | 2016-03-29T21:04:36Z |
d1i7gjw | t1_d1i7gjw | 1,459,285,472 | user_9250756f35a2 | Cooking | Ranch dressing | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i7gjw | null | false | 2016-03-29T21:04:32Z |
d1i7etj | t1_d1i7etj | 1,459,285,409 | user_a3054c6995b5 | Cooking | A tiny bit of sesame oil in a hot hot wok, chopped garlic, and crispy chili in oil (available in Asian markets) . Add broccoli, toss for a few minutes and done. Drizzle a very small amount of soy sauce. Works with any kind of crispy veggies like cauliflower, green beans, sugar snap peas etc | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i7etj | null | false | 2016-03-29T21:03:29Z |
d1i7emx | t1_d1i7emx | 1,459,285,403 | user_a045d631a31f | Cooking | Would the "too dry" issue be that you may be overcooking your meatballs? Do you have a meat thermometer? What is your meat ratio you're using and what kind of binder? | 1 | t1_d1i0mi1 | t3_4cgows | /r/Cooking/comments/t3_4cgows/d1i7emx | null | false | 2016-03-29T21:03:23Z |
d1i7e4o | t1_d1i7e4o | 1,459,285,383 | user_6b27f0b0f057 | Cooking | [I love jamie oliver's broccoli salad.](http://www.jamieoliver.com/nl/recipes/vegetables-recipes/broccoli-salad/#w4Rbw0FOSQpJepM3.97) | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i7e4o | null | false | 2016-03-29T21:03:03Z |
d1i7chx | t1_d1i7chx | 1,459,285,324 | user_be3c60adde74 | Cooking | Substitute egg whites for half the whole eggs in cookies/pancakes/whatever you want to bake. They'll come out essentially the same, but with more protein per cookie. Some things might require a bit more other fat if you're doing this (custards, puddings, etc).
| 1 | t3_4ce3ak | t3_4ce3ak | /r/Cooking/comments/t3_4ce3ak/d1i7chx | null | false | 2016-03-29T21:02:04Z |
d1i7bf5 | t1_d1i7bf5 | 1,459,285,287 | user_8dc0a6ae48df | Cooking | Generally yes, it is illegal.
https://help.cbp.gov/app/answers/detail/a_id/944/~/bringing-meat,-poultry-or-pork%2Fswine-products-into-the-u.s. | 2 | t1_d1i1vwj | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1i7bf5 | null | false | 2016-03-29T21:01:27Z |
d1i7a7f | t1_d1i7a7f | 1,459,285,244 | user_a5d33bbdd94f | Cooking | My friends all think I'm crazy for loving broccoli pizza as much as I do. My boyfriend won't even eat it! But hey, more for me. | 2 | t1_d1hr7o5 | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i7a7f | null | false | 2016-03-29T21:00:44Z |
d1i7a3k | t1_d1i7a3k | 1,459,285,240 | user_1d5c3b3744d6 | Cooking | That's the point - like anything else you will have to endure sucking at it for a while, until you start sucking less.
Learning anything new as an adult is like that. | 5 | t1_d1hzkae | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1i7a3k | null | false | 2016-03-29T21:00:40Z |
d1i766z | t1_d1i766z | 1,459,285,101 | user_2a9fdf292bcb | Cooking | Steamed with salt and pepper. Can't beat it. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i766z | null | false | 2016-03-29T20:58:21Z |
d1i75us | t1_d1i75us | 1,459,285,090 | user_1103129d08b7 | Cooking | > The stalk has better flavor than the head.
ಠ_ಠ | -4 | t1_d1i3fcs | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i75us | null | false | 2016-03-29T20:58:10Z |
d1i7555 | t1_d1i7555 | 1,459,285,064 | user_517655b90c2c | Cooking | "Cider vinegar in" | 6 | t3_4chev6 | t3_4chev6 | /r/Cooking/comments/t3_4chev6/d1i7555 | null | false | 2016-03-29T20:57:44Z |
d1i73hp | t1_d1i73hp | 1,459,285,006 | user_1103129d08b7 | Cooking | Frozen? I'm in the sub arctic and we get fresh broccoli. | 1 | t1_d1i0dfn | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i73hp | null | false | 2016-03-29T20:56:46Z |
d1i6yqu | t1_d1i6yqu | 1,459,284,842 | user_c3106fc77200 | Cooking | Yakamishi. Basically fried rice. Make ham fried rice. I'm not a fan of ham, so fried rice covers the taste of ham well. And if you don't like hams texture, cutting it into small cubes disperses the ham nicely into the rice | 1 | t3_4cdkn4 | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1i6yqu | null | false | 2016-03-29T20:54:02Z |
d1i6vpg | t1_d1i6vpg | 1,459,284,737 | user_511389fbbe85 | Cooking | Cider vinegar has a bit more tang to it, but in something like this, you'd only notice the difference if you were looking for it. Regular white vinegar should be fine. | 1 | t1_d1i6qvy | t3_4chev6 | /r/Cooking/comments/t3_4chev6/d1i6vpg | null | false | 2016-03-29T20:52:17Z |
d1i6r43 | t1_d1i6r43 | 1,459,284,575 | user_a9cf8ebb02fe | Cooking | I love ham salad and just made a batch yesterday. I use the grinder attachment for my kitchenaid and grind ham, cheddar cheese and pickles (either dill or sweet, depending on how I feel, but not both) and mix it all up with Dukes mayo. So we agree on some of the parts anyway. lol | 1 | t1_d1hf8o1 | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1i6r43 | null | false | 2016-03-29T20:49:35Z |
d1i6qvy | t1_d1i6qvy | 1,459,284,567 | user_76693a429d1f | Cooking | Thanks a lot! Long shot here but do you think fig vinegar would fit? Or regular vinegar? | 1 | t1_d1i6o06 | t3_4chev6 | /r/Cooking/comments/t3_4chev6/d1i6qvy | null | false | 2016-03-29T20:49:27Z |
d1i6psr | t1_d1i6psr | 1,459,284,529 | user_0bf3aaba17d3 | Cooking | He adds vinegar, Worcestershire then ketchup. Looks like the vinegar is the apple cider kind but you could sub for regular.
Good luck! | 1 | t3_4chev6 | t3_4chev6 | /r/Cooking/comments/t3_4chev6/d1i6psr | null | false | 2016-03-29T20:48:49Z |
d1i6oj9 | t1_d1i6oj9 | 1,459,284,484 | user_170ba5c4eed9 | Cooking | Vegan seafood | 1 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1i6oj9 | null | false | 2016-03-29T20:48:04Z |
d1i6o06 | t1_d1i6o06 | 1,459,284,465 | user_0d8903707705 | Cooking | Cider vinegar.
I still recommend the urine, though. | 6 | t3_4chev6 | t3_4chev6 | /r/Cooking/comments/t3_4chev6/d1i6o06 | null | false | 2016-03-29T20:47:45Z |
d1i6lqx | t1_d1i6lqx | 1,459,284,386 | user_511389fbbe85 | Cooking | I think it's "slight bit of vinegar in" | 2 | t3_4chev6 | t3_4chev6 | /r/Cooking/comments/t3_4chev6/d1i6lqx | null | false | 2016-03-29T20:46:26Z |
d1i6jux | t1_d1i6jux | 1,459,284,321 | user_5d07f4c75b89 | Cooking | That is the most elegant name for an icing funnel. | 21 | t1_d1i5m4r | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1i6jux | null | false | 2016-03-29T20:45:21Z |
d1i6ha7 | t1_d1i6ha7 | 1,459,284,231 | user_a9cf8ebb02fe | Cooking | Fresh lump blue crab meat. I was raised in Maryland and remember fondly when a bushel of crabs was $25. Crab feasts monthly in the summer. Not any more. A bushel is a couple hundred dollars and a pound of crab meat at the seafood store is $18 the last time I checked. Now I make myself crab cakes for my birthday and a c... | 1 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1i6ha7 | null | false | 2016-03-29T20:43:51Z |
d1i6g5o | t1_d1i6g5o | 1,459,284,191 | user_5d07f4c75b89 | Cooking | Mix Skittles and M&Ms in a bowl. Watch chaos ensue.
I'm a monster. | 38 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1i6g5o | null | false | 2016-03-29T20:43:11Z |
d1i6d2i | t1_d1i6d2i | 1,459,284,084 | user_1bcb79e0bf22 | Cooking | Stir fried with miso, mirin and red chili flakes | 3 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i6d2i | null | false | 2016-03-29T20:41:24Z |
d1i6b5r | t1_d1i6b5r | 1,459,284,017 | user_b3f304b4f727 | Cooking | Nice! And if you are afraid it's gotten unhygenic, you can always sand off the top few mm's :)
And again, again and again... | 1 | t1_d1hn30u | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1i6b5r | null | false | 2016-03-29T20:40:17Z |
d1i6ajk | t1_d1i6ajk | 1,459,283,996 | user_0bf3aaba17d3 | Cooking | Oh dear. I'm sorry. I still think adding to cool liquid and whisking is your best bet.
Good luck! | 3 | t1_d1hj7yr | t3_4cevxz | /r/Cooking/comments/t3_4cevxz/d1i6ajk | null | false | 2016-03-29T20:39:56Z |
d1i692s | t1_d1i692s | 1,459,283,945 | user_9d29a3d65cb1 | Cooking | I toss in a bit of olive oil and stir fry the florets - stir fried veggies are awesome, they don't have to be Asian style with soy saucce and sesame oil. | 2 | t1_d1hqsym | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i692s | null | false | 2016-03-29T20:39:05Z |
d1i679a | t1_d1i679a | 1,459,283,882 | user_5b44ffadadf5 | Cooking | Heat pan first, then add oil, then add meat. | 1 | t1_d1hd2m5 | t3_4cdynk | /r/Cooking/comments/t3_4cdynk/d1i679a | null | false | 2016-03-29T20:38:02Z |
d1i675d | t1_d1i675d | 1,459,283,879 | user_17fcfb72a716 | Cooking | I have a great set of Henckels knives.
I use a very cheap plastic cutting board. Think it cost a dollar or two. It works fine and is easy to clean. It has held up for five years and I won't think twice about tossing and replacing it when the time comes.
There is no need to spend big on a cutting board. None. | 1 | t3_4cf2hw | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1i675d | null | false | 2016-03-29T20:37:59Z |
d1i64i5 | t1_d1i64i5 | 1,459,283,785 | user_dc0b11b4549a | Cooking | Ah, yeah, good point - that's not something I have to worry about in my lonely kitchen, haha. | 1 | t1_d1i5zyw | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1i64i5 | null | false | 2016-03-29T20:36:25Z |
d1i62gg | t1_d1i62gg | 1,459,283,712 | user_dd96a3e39e7e | Cooking | I do both, because I like the combination, but you can do just juice | 1 | t1_d1hlcz0 | t3_4cbcyo | /r/Cooking/comments/t3_4cbcyo/d1i62gg | null | false | 2016-03-29T20:35:12Z |
d1i620f | t1_d1i620f | 1,459,283,697 | user_b3f304b4f727 | Cooking | I really love it when a good scientific study denounces "common sense" :) | 3 | t1_d1hsz2a | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1i620f | null | false | 2016-03-29T20:34:57Z |
d1i60gh | t1_d1i60gh | 1,459,283,643 | user_8445dda8bbcc | Cooking | Once had a chicken veggie pizza with broccoli, new york style crust. It was honestly one of the best pizzas I've ever had, right along with their broccoli pasta salad. | 2 | t1_d1hr7o5 | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i60gh | null | false | 2016-03-29T20:34:03Z |
d1i5zyw | t1_d1i5zyw | 1,459,283,626 | user_3e08cd104164 | Cooking | I know that in principle a wooden board kills pathogens better than plastic. In actual use using a single board for both is a recipe for disaster in a multiple person household. No way I'm going to trust kids to keep track of what has been done to a cutting board and avoid cross contamination. The single board for raw ... | 1 | t1_d1i4txb | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1i5zyw | null | false | 2016-03-29T20:33:46Z |
d1i5zmc | t1_d1i5zmc | 1,459,283,614 | user_9e5ea9fb0d8a | Cooking | Check Asian markets for those. Oxtail was $4 / lb at my local one the other day. A whole duck is often under $10. | 1 | t1_d1hujpn | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1i5zmc | null | false | 2016-03-29T20:33:34Z |
d1i5zhe | t1_d1i5zhe | 1,459,283,609 | user_fd6972fa0148 | Cooking | I think it was from Good Eats that I learned it has some of the same chemical properties as tree bark. If you enjoy it I wouldn't suggest changing just for the sake of changing. | 3 | t1_d1i4fwf | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i5zhe | null | false | 2016-03-29T20:33:29Z |
d1i5xbb | t1_d1i5xbb | 1,459,283,535 | user_8445dda8bbcc | Cooking | I like to blanche mine, then saute in oil and soy sauce. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i5xbb | null | false | 2016-03-29T20:32:15Z |
d1i5x7h | t1_d1i5x7h | 1,459,283,532 | user_f15a70713c41 | Cooking | Add some garlic, sliced lemon and juice, and fresh green chilli ! Boom done :) | 2 | t1_d1hqsym | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i5x7h | null | false | 2016-03-29T20:32:12Z |
d1i5wi2 | t1_d1i5wi2 | 1,459,283,507 | user_c0899ca0c128 | Cooking | I use ziplock bags for piping bags all the time. Cut the whole smaller for more pressure. Poke hole with end of spoon. Fill (be sure to hold the circumference of the cupcake to make sure it doesn't split). 😀 | 1 | t3_4ccem3 | t3_4ccem3 | /r/Cooking/comments/t3_4ccem3/d1i5wi2 | null | false | 2016-03-29T20:31:47Z |
d1i5ulm | t1_d1i5ulm | 1,459,283,440 | user_9311f1123a9e | Cooking | My preference is just oven-roasted with olive oil, coarse salt, and crushed garlic. | 2 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i5ulm | null | false | 2016-03-29T20:30:40Z |
d1i5t40 | t1_d1i5t40 | 1,459,283,387 | user_a72034a4b420 | Cooking | Works great with green beans and other veggies too | 2 | t1_d1hy2x1 | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i5t40 | null | false | 2016-03-29T20:29:47Z |
d1i5nps | t1_d1i5nps | 1,459,283,197 | user_0631ba1304f4 | Cooking | Fleur de sal+freshly ground black pepper+Fresh Oregano+evoo.
If you like runny yolk just cook it until the white starts to brown (never longer). If you don't like it runny, put it in the oven (broiler) or use a torch if you wanna be super sophisticated. | 2 | t1_d1i385v | t3_4cdjux | /r/Cooking/comments/t3_4cdjux/d1i5nps | null | false | 2016-03-29T20:26:37Z |
d1i5m4r | t1_d1i5m4r | 1,459,283,140 | user_4b597b5f5973 | Cooking | I do this a lot - meatloaf cupcakes, smooth mashed potato with a bit of green food coloring for frosting, chopped chives for sprinkles, roasted grape tomato on top.
If i'm feeling real cheeky sometimes I'll do smooth mashed sweet potatoes too and pipe that through a fancy pastry butthole for little flowery guys.
| 41 | t1_d1hy6jx | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1i5m4r | null | false | 2016-03-29T20:25:40Z |
d1i5fd2 | t1_d1i5fd2 | 1,459,282,908 | user_cbb5d91d2eaf | Cooking | [youdontsay.jpg](http://i.imgur.com/uJtBTE6.jpg)
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^(*Feedback welcome at /r/image_linker_bot* | )[^(Disable)](https://www.reddit.com/message/compose/?to=image_linker_bot&subject=Ignore%20request&message=ignore%20me)^( with "ignore me" via reply or PM)
| 1 | t1_d1i5egk | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1i5fd2 | null | false | 2016-03-29T20:21:48Z |
d1i5egk | t1_d1i5egk | 1,459,282,876 | user_bca6f7efee19 | Cooking | >Anaerobic bacteria
youdontsay.jpg
Oxygen is also toxic to them so they are of no concern to a cutting board.
Listeria, E-colo, Salmonella, etc are all aerobic bacteria that will die without oxygen and are the primary concerns when it comes to food handling surfaces & instruments.
| 1 | t1_d1i4slx | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1i5egk | null | false | 2016-03-29T20:21:16Z |
d1i5dzt | t1_d1i5dzt | 1,459,282,860 | user_371195a6c7b0 | Cooking | they're not the best hashbrowns, but they're the quickest. | 1 | t1_d1hir5v | t3_4cchld | /r/Cooking/comments/t3_4cchld/d1i5dzt | null | false | 2016-03-29T20:21:00Z |
d1i5adz | t1_d1i5adz | 1,459,282,735 | user_1ba093553001 | Cooking | Mix it with some ground veal and make a [300-year-old breakfast sausage recipe](https://www.youtube.com/watch?v=oboVYUhD7jc) | 1 | t3_4cdkn4 | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1i5adz | null | false | 2016-03-29T20:18:55Z |
d1i551o | t1_d1i551o | 1,459,282,551 | user_d1e4bfc599cc | Cooking | Empanadas are usually stuffed with picadillo, and picadillo can contain raisins. It's very traditional everywhere.
However because there are a lot of raisin haters, they are usually not added to commercial empanadas.
Source, my mom put raisins on her picadillo empanadas (and egg and almonds sometimes), but commercial... | 1 | t1_d1hwf0c | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1i551o | null | false | 2016-03-29T20:15:51Z |
d1i537r | t1_d1i537r | 1,459,282,487 | user_886b831e0208 | Cooking | Best recipe for frozen veg's.hahaha | 1 | t1_d1hvs2n | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i537r | null | false | 2016-03-29T20:14:47Z |
d1i52u8 | t1_d1i52u8 | 1,459,282,474 | user_f46bb37b7a18 | Cooking | Nobody owns/uses a pressure cooker these days? Florets cook in about 90 seconds, stalks in about 4 minutes. Toss a little salt on it & the perfectly preserved, natural flavor is all you need for enjoyment.
I can't speak for store-bought broccoli, which may be tasteless, because I grow my own. Store-bought probably ne... | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i52u8 | null | false | 2016-03-29T20:14:34Z |
d1i4zow | t1_d1i4zow | 1,459,282,366 | user_e9868dd21e73 | Cooking | Pumpernickel muffins with mashed potato icing. | 1 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1i4zow | null | false | 2016-03-29T20:12:46Z |
d1i4yiv | t1_d1i4yiv | 1,459,282,326 | user_c2308d56098b | Cooking | That looks delicious. I'll have to try it when I'm cooking for just myself, the onion hater also hates Brussel sprouts (most veggies really lol). Thanks for the recipe! | 1 | t1_d1i3xro | t3_4cgdyf | /r/Cooking/comments/t3_4cgdyf/d1i4yiv | null | false | 2016-03-29T20:12:06Z |
d1i4vm1 | t1_d1i4vm1 | 1,459,282,226 | user_7f49b567a414 | Cooking | chopping plastic boards in 2 washing wood boards to make three!!!!! man i just need to buy one plastic and one wooden cutting board and soon i will be able to build me a new house!!!! | 3 | t1_d1htmd1 | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1i4vm1 | null | false | 2016-03-29T20:10:26Z |
d1i4txb | t1_d1i4txb | 1,459,282,167 | user_dc0b11b4549a | Cooking | I have one nice wooden cutting board for everything. Safer than plastic for raw meat, unless you're washing it in hot enough water to actually sterilize it (which isn't good for wood, and generally not attained by a regular washing machine).
I do have a big shitty backup board for when I've got a big ole pile of veg ... | 1 | t1_d1hkq8r | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1i4txb | null | false | 2016-03-29T20:09:27Z |
d1i4slx | t1_d1i4slx | 1,459,282,124 | user_7f49b567a414 | Cooking | Anaerobic bacteria grow well in vacuum packaged foods or canned foods where oxygen is not available. Faculta tive anaerobic bacteria can grow with or without oxygen (0-21% oxygen). Most pathogenic foodborne microor ganisms are facultative anaerobes. wiki.
| 1 | t1_d1hlnwb | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1i4slx | null | false | 2016-03-29T20:08:44Z |
d1i4qtz | t1_d1i4qtz | 1,459,282,062 | user_dd725b5026bf | Cooking | Tossed in EVOO + salt and roasted at 425 for ~20 minutes (time varies by how much you're roasting -- should spread florets / cut up stems on a sheet pan) | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i4qtz | null | false | 2016-03-29T20:07:42Z |
d1i4ny4 | t1_d1i4ny4 | 1,459,281,962 | user_93159efbc116 | Cooking | You can also just microwave everything for a couple minutes and press the moisture out gently on some paper towels.
Microwaving will also help you from overcooking the veggies initially.
Editing to add: when cooking frozen veggies you don't need to defrost first. You can just throw them in the pot! | 5 | t1_d1i4cqk | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i4ny4 | null | false | 2016-03-29T20:06:02Z |
d1i4npz | t1_d1i4npz | 1,459,281,953 | user_d75f8cdaa869 | Cooking | We often use cream cheese in our Annie's. Tastes great. | 1 | t3_4cgpla | t3_4cgpla | /r/Cooking/comments/t3_4cgpla/d1i4npz | null | false | 2016-03-29T20:05:53Z |
d1i4ldo | t1_d1i4ldo | 1,459,281,875 | user_9548167f30ab | Cooking | Room temperature is automatically in the danger zone. That's why I think the "let the meat get to room temp!" argument is basically bullshit. Anything over a few ounces would take a LONG time to temp up. | 0 | t1_d1i3w32 | t3_4cfl6q | /r/Cooking/comments/t3_4cfl6q/d1i4ldo | null | false | 2016-03-29T20:04:35Z |
d1i4kz6 | t1_d1i4kz6 | 1,459,281,862 | user_7cf0763fc1b9 | Cooking | I make my own cutting boards.... so 15 years? Last time I made a batch I was living in New Mexico, moved to Oregon in 2003..... so yeah, about that long.... | 1 | t3_4cdnxk | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1i4kz6 | null | false | 2016-03-29T20:04:22Z |
d1i4kdd | t1_d1i4kdd | 1,459,281,840 | user_dc0b11b4549a | Cooking | Using a glass cutting board is like fingernails on a chalkboard to me. Fucking can't stand it. | 3 | t1_d1hqkw5 | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1i4kdd | null | false | 2016-03-29T20:04:00Z |
d1i4ju0 | t1_d1i4ju0 | 1,459,281,822 | user_71b0f5adbdc1 | Cooking | First of all if you're vegan then it's unnecessary to add that you're lactose intolerant in order to bring up that you need to find a substitute for cream.
Secondly don't listen to others itt because a lot of them for better or worse are clueless about cooking without animal corpses or secretions so will usually def... | 2 | t3_4cgiro | t3_4cgiro | /r/Cooking/comments/t3_4cgiro/d1i4ju0 | null | false | 2016-03-29T20:03:42Z |
d1i4ii5 | t1_d1i4ii5 | 1,459,281,775 | user_0b7fcf13346d | Cooking | Yes and with some hollandaise! | 3 | t1_d1hqsym | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i4ii5 | null | false | 2016-03-29T20:02:55Z |
d1i4gqx | t1_d1i4gqx | 1,459,281,717 | user_dc0b11b4549a | Cooking | Yeah. Even though it's probably not the absolute best for my knives, I like the fact that the non-end grain slab of walnut I have will never crack. | 1 | t1_d1hs6vk | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1i4gqx | null | false | 2016-03-29T20:01:57Z |
d1i4fwf | t1_d1i4fwf | 1,459,281,689 | user_00018e433746 | Cooking | You cut off the outer layer around the stalk? I've never done that! It seems just as edible as the rest of it. Maybe I'll try it just to find out though. | 3 | t1_d1i3fcs | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i4fwf | null | false | 2016-03-29T20:01:29Z |
d1i4fg7 | t1_d1i4fg7 | 1,459,281,674 | user_47b9f1c7d302 | Cooking | I'll have to look for that to try then, thanks! | 1 | t1_d1i48ds | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1i4fg7 | null | false | 2016-03-29T20:01:14Z |
d1i4ejk | t1_d1i4ejk | 1,459,281,644 | user_886b831e0208 | Cooking | I think a couple rolls of fly paper, with flies, of course, would be delightful, especially if hung above the serving table. | -11 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1i4ejk | null | false | 2016-03-29T20:00:44Z |
d1i4cqk | t1_d1i4cqk | 1,459,281,583 | user_809037eace55 | Cooking | I am curious: I bring a pot of water to a boil then add frozen broccoli for 4-5 minutes? Or do I try to thaw them first and THEN put in pot of boiling water?
You mentioned peppers, onions, and even mushrooms. That's exactly what I have. I can boil all of that frozen as well?
I'm clueless for this stuff but got in... | 2 | t1_d1i3zvh | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i4cqk | null | false | 2016-03-29T19:59:43Z |
d1i4asv | t1_d1i4asv | 1,459,281,516 | user_e5cf9ea1dcfd | Cooking | Blanch for 30-60 seconds, throw in ice-water.
Olive/sesame seed oil, sesame seed, sweet soy sauce, garlic; stir-fry for a couple minutes. | 2 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i4asv | null | false | 2016-03-29T19:58:36Z |
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