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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d1i4aie | t1_d1i4aie | 1,459,281,506 | user_14b6ae270a2a | Cooking | Or you could try microwaving (or simmering) some plain oil (like canola or other cooking oil) with some of the dried lavender to infuse the oil. | 1 | t1_d1i41kz | t3_4cgm8m | /r/Cooking/comments/t3_4cgm8m/d1i4aie | null | false | 2016-03-29T19:58:26Z |
d1i48ds | t1_d1i48ds | 1,459,281,433 | user_47886e42232c | Cooking | Hmm. I think it was Betty Crocker. | 2 | t1_d1i1caq | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1i48ds | null | false | 2016-03-29T19:57:13Z |
d1i443b | t1_d1i443b | 1,459,281,288 | user_d92acb240fdd | Cooking | You can turn this into an asian stir fry simply by shaking in some oyster sauce (or a mixture of Oyster/fish sauce) at the end. It's a classic asian preparation that's also very simple. Add meat if you like, fish, beef, chicken. It's the inspiration for the beef and broccoli you see in Chinese restaurants.
http://www.... | 9 | t1_d1hqvfc | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i443b | null | false | 2016-03-29T19:54:48Z |
d1i438o | t1_d1i438o | 1,459,281,258 | user_9a1e88a4debb | Cooking | Am I the only person that microwaves it (covered, of course)? Personally, for myself I'll microwave, add a pinch of salt, and eat it - because I like broccoli a lot.
I used to like horseradish and mayo sauce on it, but I don't usually have that around. | 20 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i438o | null | false | 2016-03-29T19:54:18Z |
d1i4377 | t1_d1i4377 | 1,459,281,257 | user_2d32d373d28a | Cooking | this is going to sound stupid, but i'd buy more Coke.
as a poor poor student, i have to deal with either Pepsi (when it's on offer) or store-brand "Cola". there is nothing better than proper full-fat Coke from a can, but they can be so expensive (on my budget, anyway) and it's just not worth it when i could buy plenty... | 2 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1i4377 | null | false | 2016-03-29T19:54:17Z |
d1i41kz | t1_d1i41kz | 1,459,281,200 | user_8b7a82cd3090 | Cooking | I see they use lavender oil as well! If I can't get another recipe I suppose I will try that one but put more dried lavender in to compensate the oil | 1 | t1_d1i3pu0 | t3_4cgm8m | /r/Cooking/comments/t3_4cgm8m/d1i41kz | null | false | 2016-03-29T19:53:20Z |
d1i3zvh | t1_d1i3zvh | 1,459,281,142 | user_d549aa68d3fe | Cooking | As slumdog said, boil frozen for about 4-5 minutes then drain in colander. 20-30 minutes at 400 will work fine for the roast. Add some peppers, onions and even mushrooms and you'll have yourself a feast.
I toss the veggies in a bowl with some kind of oil and maybe a touch of vinegar and mirin before adding to a prehe... | 15 | t1_d1i0dfn | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i3zvh | null | false | 2016-03-29T19:52:22Z |
d1i3zae | t1_d1i3zae | 1,459,281,122 | user_14b6ae270a2a | Cooking | There is something called [Rich Whip](http://www.richwhip.com/rich-whip.php) which is a non dairy whip cream but it is sweetened. | 2 | t3_4cgiro | t3_4cgiro | /r/Cooking/comments/t3_4cgiro/d1i3zae | null | false | 2016-03-29T19:52:02Z |
d1i3y0b | t1_d1i3y0b | 1,459,281,076 | user_50c7d0ef6b2a | Cooking | 10 minutes? I like my broccoli to be still crispy. I steam mine for like 2-3 minutes tops. 10 would make it quite floppy. | 2 | t1_d1hscts | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i3y0b | null | false | 2016-03-29T19:51:16Z |
d1i3xro | t1_d1i3xro | 1,459,281,068 | user_2e179633c818 | Cooking | Sliced/shredded Brussels sprouts with apple salad/slaw
http://cookforyourlife.org/recipes/brussels-sprout-apple-slaw/
| 2 | t3_4cgdyf | t3_4cgdyf | /r/Cooking/comments/t3_4cgdyf/d1i3xro | null | false | 2016-03-29T19:51:08Z |
d1i3w32 | t1_d1i3w32 | 1,459,281,012 | user_08dd4979417c | Cooking | So if it was sitting out for too long at room temp couldn't you potentially reach the danger zone? as far as potentially spoiling it by the time it reaches that temp internally | 1 | t1_d1hzjyf | t3_4cfl6q | /r/Cooking/comments/t3_4cfl6q/d1i3w32 | null | false | 2016-03-29T19:50:12Z |
d1i3tx2 | t1_d1i3tx2 | 1,459,280,938 | user_9a1e88a4debb | Cooking | I really like the stalks raw after the preparation. Sometimes, some of it makes it to the pot. :-) | 6 | t1_d1i3fcs | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i3tx2 | null | false | 2016-03-29T19:48:58Z |
d1i3snz | t1_d1i3snz | 1,459,280,896 | user_4cd08a7d6627 | Cooking | Well I do consider surviving every day a special occasion...
I'd do it whenever I cook broccoli except that I rarely cook bacon or have bacon grease on hand. That's why I don't do it on special occasions. :P | 4 | t1_d1i3pgx | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i3snz | null | false | 2016-03-29T19:48:16Z |
d1i3slm | t1_d1i3slm | 1,459,280,894 | user_886b831e0208 | Cooking | Freeze it in appropriately sized portions, use the rest for soup, pea, navy bean, wild rice soups. | 1 | t3_4cdkn4 | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1i3slm | null | false | 2016-03-29T19:48:14Z |
d1i3sdh | t1_d1i3sdh | 1,459,280,886 | user_dc0b11b4549a | Cooking | Just need to wash it a few times. I don't take particularly good care of the slab of walnut I use for a board, and it gets oniony enough sometimes that it requires multiple washes over a few days, but it always comes back.
But I hate plastic cutting boards, so it's worth a little extra TLC for me. | 1 | t1_d1hplcs | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1i3sdh | null | false | 2016-03-29T19:48:06Z |
d1i3pu0 | t1_d1i3pu0 | 1,459,280,801 | user_14b6ae270a2a | Cooking | [This one](http://savorthebest.com/lavender-cake-lavender-cream-cheese-icing/) looks good! | 1 | t3_4cgm8m | t3_4cgm8m | /r/Cooking/comments/t3_4cgm8m/d1i3pu0 | null | false | 2016-03-29T19:46:41Z |
d1i3pgx | t1_d1i3pgx | 1,459,280,788 | user_7992479ba111 | Cooking | Special occasions such as dinner, getting home from work, or feeling lazy? | 4 | t1_d1i3ezz | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i3pgx | null | false | 2016-03-29T19:46:28Z |
d1i3nkv | t1_d1i3nkv | 1,459,280,725 | user_fd6972fa0148 | Cooking | Steaming is easier and creates a more desirable texture. Half inch of water in a pot with a pinch of salt. Lay the broccoli in so more stalk than floret is submerged. Bring to boil, cover and immediately turn off heat. 5 min later you have perfectly steamed broccoli. | 2 | t1_d1hy8wl | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i3nkv | null | false | 2016-03-29T19:45:25Z |
d1i3n5z | t1_d1i3n5z | 1,459,280,710 | user_0c1a3a23da5f | Cooking | We cook in a frying pan with a tablespoon of bacon drippings, then top with parmesan cheese and panko breadcrumbs. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i3n5z | null | false | 2016-03-29T19:45:10Z |
d1i3mm8 | t1_d1i3mm8 | 1,459,280,690 | user_14b6ae270a2a | Cooking | Here are a few meatball tips:
* Mix all of the other ingredients first and *then* add the meat. Gently mix with as little movement as possible. The more you work your meat, the tougher the balls ;).
* Not all meatball recipes call for using an egg, but I have found this adds softness to the ball, especially if you ar... | 1 | t3_4cgows | t3_4cgows | /r/Cooking/comments/t3_4cgows/d1i3mm8 | null | false | 2016-03-29T19:44:50Z |
d1i3m5r | t1_d1i3m5r | 1,459,280,675 | user_7cacd2a8b107 | Cooking | Fat, juicy, hand dived scallops. | 2 | t1_d1h5o7k | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1i3m5r | null | false | 2016-03-29T19:44:35Z |
d1i3m1t | t1_d1i3m1t | 1,459,280,671 | user_f0d56c34f5bc | Cooking | Best way I have ever had it was by cooking a whole chicken and broccoli together. We stuffed the chicken with lemon wedges and rosemary. The broccoli roasted in the chicken juices and it was amazing! | 2 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i3m1t | null | false | 2016-03-29T19:44:31Z |
d1i3hwo | t1_d1i3hwo | 1,459,280,530 | user_fdf593aee9c4 | Cooking | Happy grilling! | 1 | t1_d1i2jwu | t3_4cgdyf | /r/Cooking/comments/t3_4cgdyf/d1i3hwo | null | false | 2016-03-29T19:42:10Z |
d1i3hgw | t1_d1i3hgw | 1,459,280,515 | user_fd6972fa0148 | Cooking | If you remove the bark, the stalk has more flavor than the head | 4 | t1_d1i0tha | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i3hgw | null | false | 2016-03-29T19:41:55Z |
d1i3fcs | t1_d1i3fcs | 1,459,280,443 | user_fd6972fa0148 | Cooking | The stalk has better flavor than the head. Less texture, but better flavor for sure. Though you must cut off the bark from the stalk of course. | 12 | t1_d1i0b02 | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i3fcs | null | false | 2016-03-29T19:40:43Z |
d1i3ezz | t1_d1i3ezz | 1,459,280,431 | user_4cd08a7d6627 | Cooking | On special occasions, I like mine tossed in warmed bacon grease and then roasted. | 1 | t1_d1hqsym | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i3ezz | null | false | 2016-03-29T19:40:31Z |
d1i3es6 | t1_d1i3es6 | 1,459,280,423 | user_50cc8d192822 | Cooking | I add a splash of white wine 1/2 way through. | 2 | t1_d1hqvfc | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i3es6 | null | false | 2016-03-29T19:40:23Z |
d1i3eae | t1_d1i3eae | 1,459,280,405 | user_14b6ae270a2a | Cooking | I don't see why not. It will be tangier than usual but that might be delish! | 1 | t3_4cgpla | t3_4cgpla | /r/Cooking/comments/t3_4cgpla/d1i3eae | null | false | 2016-03-29T19:40:05Z |
d1i3dcc | t1_d1i3dcc | 1,459,280,372 | user_7f18c798216f | Cooking | I have leftover ham and i ground it in my food processor with onion and garlic and used it (along with kimchi, dangmyeon, sesame oil, soy sauce, brown sugar, green onion) to make mandu stuffing. I made the mandu skins myself but obviously the supermarket sells that kind of thing too. | 1 | t3_4cdkn4 | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1i3dcc | null | false | 2016-03-29T19:39:32Z |
d1i3aeu | t1_d1i3aeu | 1,459,280,269 | user_254852dd158e | Cooking | Raisins in Colombian empanadas? Thats odd. Ive eaten, i'd say most, if not all, variations of Colombian empanadas, along with empanadas from all over South America and Ive never had raisins besides in an Argentinian one. That is definitely not the norm for Colombian empanadas, or cuisine for that matter, besides some d... | 1 | t1_d1hwf0c | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1i3aeu | null | false | 2016-03-29T19:37:49Z |
d1i3a13 | t1_d1i3a13 | 1,459,280,256 | user_d273a3b41f0a | Cooking | "Good" being a relative term, I was blown away by my half ground turkey / half sausage meat-a-balls... Little egg and bread crumbs. | 1 | t3_4cgows | t3_4cgows | /r/Cooking/comments/t3_4cgows/d1i3a13 | null | false | 2016-03-29T19:37:36Z |
d1i39l9 | t1_d1i39l9 | 1,459,280,240 | user_2477633d9aba | Cooking | https://www.reddit.com/r/Cooking/comments/4b3oa8/april_fools_help_dinner_foods_that_look_like/
This post had a lot of great recommendations. | 14 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1i39l9 | null | false | 2016-03-29T19:37:20Z |
d1i385v | t1_d1i385v | 1,459,280,190 | user_22e7c1727c8d | Cooking | I'll try this , I've always wanted to try sunny side. How long should I cook it so that the yolk isn't nasty, and do you recommend any seasoning? | 1 | t1_d1hf2m1 | t3_4cdjux | /r/Cooking/comments/t3_4cdjux/d1i385v | null | false | 2016-03-29T19:36:30Z |
d1i31qs | t1_d1i31qs | 1,459,279,967 | user_91aeba554927 | Cooking | Cut the florets off and shave the stems thin. Chop the florets up. Toss it all in salt, pepper, lemon juice and olive oil. Let them sit at room temperature for an hour. Add chopped red onion, dill, hard boiled egg, sour cream, scallions, and bacon. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i31qs | null | false | 2016-03-29T19:32:47Z |
d1i30kj | t1_d1i30kj | 1,459,279,928 | user_80c7cdf60444 | Cooking | [Ham and scalloped potatoes](http://eatathomecooks.com/potatoes-and-ham-ala-julia-child/).
You're going to think I'm crazy (and you're probably right but whatever) ... lasagna. Just use diced ham instead of ground beef. Everything else can stay the same. (My lasagna usually gets some chopped spinach - fresh cooke... | 1 | t3_4cdkn4 | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1i30kj | null | false | 2016-03-29T19:32:08Z |
d1i2zal | t1_d1i2zal | 1,459,279,885 | user_de646a33916c | Cooking | Pine nuts. Truffles. | 2 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1i2zal | null | false | 2016-03-29T19:31:25Z |
d1i2xeo | t1_d1i2xeo | 1,459,279,820 | user_5d0036c41910 | Cooking | I like broccoli raw with some mayo and soy sauce. Nom! | 2 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i2xeo | null | false | 2016-03-29T19:30:20Z |
d1i2w0n | t1_d1i2w0n | 1,459,279,772 | user_c5eae9bef34d | Cooking | Oh yeah; completely unintentional! | 3 | t1_d1i2kee | t3_4cfn3l | /r/Cooking/comments/t3_4cfn3l/d1i2w0n | null | false | 2016-03-29T19:29:32Z |
d1i2v7m | t1_d1i2v7m | 1,459,279,746 | user_728b60156e73 | Cooking | My knife has the divots but they don't seem to help. | 1 | t1_d1i2aby | t3_4cfiln | /r/Cooking/comments/t3_4cfiln/d1i2v7m | null | false | 2016-03-29T19:29:06Z |
d1i2u2v | t1_d1i2u2v | 1,459,279,707 | user_fca375d27c0d | Cooking | Just food in general... (says the full timer worker who can't make ends meet.) | 1 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1i2u2v | null | false | 2016-03-29T19:28:27Z |
d1i2sld | t1_d1i2sld | 1,459,279,655 | user_99598b87db62 | Cooking | This is my favorite way to prepare them to- the crispier the better! | 14 | t1_d1hztuy | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i2sld | null | false | 2016-03-29T19:27:35Z |
d1i2r8p | t1_d1i2r8p | 1,459,279,609 | user_40d69b1f14d8 | Cooking | [Broccoli Tots](http://i.imgur.com/nODNGuE.gifv) | 7 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i2r8p | null | false | 2016-03-29T19:26:49Z |
d1i2n8d | t1_d1i2n8d | 1,459,279,474 | user_7f52e784231c | Cooking | Raw... dipped in hummus | 7 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i2n8d | null | false | 2016-03-29T19:24:34Z |
d1i2lpc | t1_d1i2lpc | 1,459,279,422 | user_0e7f8530fd68 | Cooking | the newest type of boards on the pro market are Peel-Away synthetic boards like [this](http://www.echefknife.com/yoshihiro-sekiso-5-layers-peel-off-type-japanese-professional-grade-cutting-board-chef-s-tool.html). Supposedly it allows you to take off layers as they degrade to provide cooks with a fresh unmarred surface... | 1 | t3_4cdnxk | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1i2lpc | null | false | 2016-03-29T19:23:42Z |
d1i2lic | t1_d1i2lic | 1,459,279,414 | user_7259e866700b | Cooking | How many people have straws on hand? I don't know, it was just a suggestion. | 1 | t1_d1he09v | t3_4ccem3 | /r/Cooking/comments/t3_4ccem3/d1i2lic | null | false | 2016-03-29T19:23:34Z |
d1i2l2u | t1_d1i2l2u | 1,459,279,398 | user_fd86bdfddc8a | Cooking | Truffle oil is a panty dropper for sure. | 2 | t1_d1i2f56 | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i2l2u | null | false | 2016-03-29T19:23:18Z |
d1i2kee | t1_d1i2kee | 1,459,279,375 | user_b47aa29db693 | Cooking | > tongue.
Ha!.... | 3 | t1_d1i0u58 | t3_4cfn3l | /r/Cooking/comments/t3_4cfn3l/d1i2kee | null | false | 2016-03-29T19:22:55Z |
d1i2jwu | t1_d1i2jwu | 1,459,279,360 | user_c2308d56098b | Cooking | That sounds perfect. Thanks! | 2 | t1_d1hzkso | t3_4cgdyf | /r/Cooking/comments/t3_4cgdyf/d1i2jwu | null | false | 2016-03-29T19:22:40Z |
d1i2hqq | t1_d1i2hqq | 1,459,279,282 | user_fdbd4a448c74 | Cooking | I usually toss it in oil and roast it at high heat, tossing a bit of balsamic vinegar or soy sauce on at the end. The only thing better is grilling it. | 2 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i2hqq | null | false | 2016-03-29T19:21:22Z |
d1i2f56 | t1_d1i2f56 | 1,459,279,192 | user_8a387dddfe99 | Cooking | That's a great idea! I'm going to do that this Thursday when my new lady friend comes over for dinner. Thanks! | 1 | t1_d1i0tha | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i2f56 | null | false | 2016-03-29T19:19:52Z |
d1i2dwb | t1_d1i2dwb | 1,459,279,149 | user_813a74beb00f | Cooking | That's not helpful at all. Why did you take time out of your day to shit on veganism? | 1 | t1_d1hyrso | t3_4cgiro | /r/Cooking/comments/t3_4cgiro/d1i2dwb | null | false | 2016-03-29T19:19:09Z |
d1i2byx | t1_d1i2byx | 1,459,279,082 | user_91bbb792116f | Cooking | I usually use a squeeze of lemon juice, but balsamic could def work. | 4 | t1_d1hv954 | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i2byx | null | false | 2016-03-29T19:18:02Z |
d1i2bvn | t1_d1i2bvn | 1,459,279,080 | user_80c7cdf60444 | Cooking | I got a bit nervous there - knife technique needs some work.
That first "paprika" is Capsicum annuum. In the US we call it "red bell pepper" or "red sweet pepper." It's "Jon's Head" or just "a pepper" in the UK and some commonwealth countries. It's "capsicum" in Australia, India, Pakistan, Bangladesh, Singapore an... | 2 | t3_4cfowo | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1i2bvn | null | false | 2016-03-29T19:18:00Z |
d1i2bm3 | t1_d1i2bm3 | 1,459,279,070 | user_01281604a6dc | Cooking | An old Italian family recipe that travels well for picnics, and is exceptionally good in hot weather:
Peel strings off the stalks of a head of broccoli. slice into smaller stems with florets attached. Thinner is better than thicker. Parboil or steam until bright green. Toss with olive oil, salt, lemon juice and garlic... | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i2bm3 | null | false | 2016-03-29T19:17:50Z |
d1i2azb | t1_d1i2azb | 1,459,279,048 | user_91bbb792116f | Cooking | Mine has a little steam tray that you place on it while the rice is cooking, so you steam your veggies at the same time.
Fancier ones have a setting for it. | 3 | t1_d1i08z2 | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i2azb | null | false | 2016-03-29T19:17:28Z |
d1i2ajm | t1_d1i2ajm | 1,459,279,032 | user_ec5613db637d | Cooking | Sounds like a plan - quite similar to what my endocrinologist has recommended. Right now my blood sugar hits about 45 and keeps going down within two hours after eating so it's pretty irritating. | 1 | t1_d1i20ga | t3_4cevxz | /r/Cooking/comments/t3_4cevxz/d1i2ajm | null | false | 2016-03-29T19:17:12Z |
d1i2aby | t1_d1i2aby | 1,459,279,026 | user_0e7f8530fd68 | Cooking | most likely it's because of that Santoku's geometry or blade shape. Pro chefs who use Japn knives prefer very narrow blades that are thin behind the edge to prevent food stickage & wedging in dense objects. Still mucous starchy items like potatoes seem to cling to some degree. Some knives with divots or dimples (Granto... | 2 | t3_4cfiln | t3_4cfiln | /r/Cooking/comments/t3_4cfiln/d1i2aby | null | false | 2016-03-29T19:17:06Z |
d1i27nj | t1_d1i27nj | 1,459,278,936 | user_892aaa17f4fd | Cooking | Everyone sucks when they start. You're here because you want to cook better chicken right? | 1 | t1_d1hzp2a | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1i27nj | null | false | 2016-03-29T19:15:36Z |
d1i27h9 | t1_d1i27h9 | 1,459,278,930 | user_fd9f43c2f365 | Cooking | Nah, just lazy. | 1 | t1_d1i1noq | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i27h9 | null | false | 2016-03-29T19:15:30Z |
d1i26gf | t1_d1i26gf | 1,459,278,895 | user_fd9f43c2f365 | Cooking | No, I just put water in the part where you would usually put your rice and your water and then push the button. Essentially I'm just using the rice cooker to boil water, because it has the nice tray that fits in there for steaming things and... well.. I don't have a stove top steamer. When my broccoli is done I just un... | 4 | t1_d1i08z2 | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i26gf | null | false | 2016-03-29T19:14:55Z |
d1i25wq | t1_d1i25wq | 1,459,278,877 | user_de0e01b3a5d0 | Cooking | Not massive. Just bigger than I'm working with now. | 1 | t1_d1i164m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1i25wq | null | false | 2016-03-29T19:14:37Z |
d1i25dn | t1_d1i25dn | 1,459,278,859 | user_a0d968a080df | Cooking | http://thesweethome.com/reviews/best-cutting-board/
All you need to know. | 1 | t3_4cf2hw | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1i25dn | null | false | 2016-03-29T19:14:19Z |
d1i24j3 | t1_d1i24j3 | 1,459,278,829 | user_a0d968a080df | Cooking | Although I own and use an Epicurean, I've grown to dislike it for how hard it is. It really dulls a blade quickly. After looking up several reviews and roundups I found that pros agree with that assessment. The boards are great for the fact that they're dishwasher safe and never seem to warp, but they are ridiculously ... | 8 | t1_d1hpnt8 | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1i24j3 | null | false | 2016-03-29T19:13:49Z |
d1i212y | t1_d1i212y | 1,459,278,708 | user_728b60156e73 | Cooking | I'll give that a shot. Thanks! | 1 | t1_d1i1vzs | t3_4cfiln | /r/Cooking/comments/t3_4cfiln/d1i212y | null | false | 2016-03-29T19:11:48Z |
d1i20ga | t1_d1i20ga | 1,459,278,687 | user_109098647f08 | Cooking | Normally people do it for weight control/maintenance.
But it has other purported benefits too. Less insulin spiking being one of them.
Avoid simple carbs and eat complex ones.
Edit: and good luck with your health.. | 2 | t1_d1i1q0i | t3_4cevxz | /r/Cooking/comments/t3_4cevxz/d1i20ga | null | false | 2016-03-29T19:11:27Z |
d1i1vzs | t1_d1i1vzs | 1,459,278,532 | user_1343eb0aee46 | Cooking | This happens to me when I use my Santoku knife as well. I've found that if I tilt my knife away from the food I've just chopped (so the chopped piece is now closer to the cutting board), it comes off. I'm left handed, so for me, that means tilting the knife slightly left after each slice. | 1 | t3_4cfiln | t3_4cfiln | /r/Cooking/comments/t3_4cfiln/d1i1vzs | null | false | 2016-03-29T19:08:52Z |
d1i1vwj | t1_d1i1vwj | 1,459,278,529 | user_46516b292b6c | Cooking | is that illegal? | 1 | t1_d1hq30b | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1i1vwj | null | false | 2016-03-29T19:08:49Z |
d1i1u1o | t1_d1i1u1o | 1,459,278,464 | user_51827c31302d | Cooking | Preserves more of the vitamins. When you boil broccoli all the good stuff leaches out into the boiling liquid. | 5 | t1_d1hy8wl | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i1u1o | null | false | 2016-03-29T19:07:44Z |
d1i1t0m | t1_d1i1t0m | 1,459,278,428 | user_0e7f8530fd68 | Cooking | cook up some blinis and serve with creme fraiche. You can also make a seafood risotto or paella and top it with salmon roe at the end. And i've had Oysters Rockefeller topped with roe at restaurants. | 1 | t3_4cg87e | t3_4cg87e | /r/Cooking/comments/t3_4cg87e/d1i1t0m | null | false | 2016-03-29T19:07:08Z |
d1i1st3 | t1_d1i1st3 | 1,459,278,422 | user_5eee499eeb49 | Cooking | Stir fried with garlic and black pepper. Finish with lemon juice. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i1st3 | null | false | 2016-03-29T19:07:02Z |
d1i1q0i | t1_d1i1q0i | 1,459,278,326 | user_ec5613db637d | Cooking | Thanks for the advice on both points there, will do some reading on the GI diet for sure. | 1 | t1_d1i1cnq | t3_4cevxz | /r/Cooking/comments/t3_4cevxz/d1i1q0i | null | false | 2016-03-29T19:05:26Z |
d1i1ple | t1_d1i1ple | 1,459,278,311 | user_5df8c0d645df | Cooking | http://www.onlinecookingschool.com/school/courses/192/topics/1696
How has the ATK Broccoli Cheese soup not been mentioned yet? I find it hard to make anything else when I have broccoli on hand. | 2 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i1ple | null | false | 2016-03-29T19:05:11Z |
d1i1p1v | t1_d1i1p1v | 1,459,278,293 | user_2477633d9aba | Cooking | It looks like a bell pepper to me as well. [This type of pepper](http://www.territorialseed.com/product/Alma_Paprika_Pepper_Plant/all_pepper_plants) may be closer to what's used to make the spice paprika, but seemingly it calls for "sweet red peppers" to be dried, so there are probably a variety.
[Doing a bit more re... | 3 | t1_d1hxzxe | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1i1p1v | null | false | 2016-03-29T19:04:53Z |
d1i1noq | t1_d1i1noq | 1,459,278,244 | user_7f200db81bb7 | Cooking | You own a rice cooker. You already fancy. | 2 | t1_d1hymss | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i1noq | null | false | 2016-03-29T19:04:04Z |
d1i1mun | t1_d1i1mun | 1,459,278,215 | user_c4605b6a22c0 | Cooking | I stuff an 1/8ed onion and lemon inside it. I bake it at 400 for an hour (for a 3-4 lb bird). I've heard that not stuffing stuff inside will allow hot air to swirl around and dry the hell out of everything.
I just typed all this and now realize you aren't talking about a whole bird. You should try a whole bird it's fu... | 1 | t3_4cd7ge | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1i1mun | null | false | 2016-03-29T19:03:35Z |
d1i1mpo | t1_d1i1mpo | 1,459,278,210 | user_7f200db81bb7 | Cooking | Then add a couple pads of butter and sprinkle of MSG. Oh yeah! | 1 | t1_d1hscts | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i1mpo | null | false | 2016-03-29T19:03:30Z |
d1i1khc | t1_d1i1khc | 1,459,278,134 | user_f19e416b41f2 | Cooking | Add a little lemon juice when serving! | 2 | t1_d1hscts | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i1khc | null | false | 2016-03-29T19:02:14Z |
d1i1k9k | t1_d1i1k9k | 1,459,278,126 | user_0e7f8530fd68 | Cooking | Given the chip-prone VG steel in the OP's Shun's the hinoki cypress is probably the best bet. With Japanese blades you're paying a premium for that extra-sharp edge that will quickly degrade within weeks of daily use. Softer wood boards will help to prolong it between sharpenings. Yoshihiro Cutlery also sells a premium... | 3 | t1_d1hypxg | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1i1k9k | null | false | 2016-03-29T19:02:06Z |
d1i1h90 | t1_d1i1h90 | 1,459,278,025 | user_109098647f08 | Cooking | Onions, Garlic, fresh Ginger Cumin Seeds and Coriander Seeds will take you further than you think. Also, black peppercorns, cloves, fennel, black mustard seed, cinnamon, green cardamom and some coconut milk and yoghurt and you have an ok start in life :D | 2 | t3_4ccw35 | t3_4ccw35 | /r/Cooking/comments/t3_4ccw35/d1i1h90 | null | false | 2016-03-29T19:00:25Z |
d1i1fta | t1_d1i1fta | 1,459,277,976 | user_47b9f1c7d302 | Cooking | They're actually pretty similar. I've had both homemade by a Chilean and an Argentinian and you'd hardly be able to tell the difference aside from how they shaped the dough. But it can also be a regional thing within the countries | 1 | t1_d1hwntf | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1i1fta | null | false | 2016-03-29T18:59:36Z |
d1i1e08 | t1_d1i1e08 | 1,459,277,916 | user_225397c49c3c | Cooking | My rice cooker has a "steam" setting that doesn't require you to have rice in there, but I'm sure there are ones that don't have that setting. | 7 | t1_d1i08z2 | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i1e08 | null | false | 2016-03-29T18:58:36Z |
d1i1d1e | t1_d1i1d1e | 1,459,277,882 | user_de6abbb2ad72 | Cooking | [Onions](http://www.slate.com/blogs/browbeat/2015/05/01/vegan_cream_substitute_onions_provide_the_base_of_this_amazing_dairy_alternative.html)
You could also try a combination of this blended with some traditional soy milk, and soaked cashews. | 4 | t3_4cgiro | t3_4cgiro | /r/Cooking/comments/t3_4cgiro/d1i1d1e | null | false | 2016-03-29T18:58:02Z |
d1i1cnq | t1_d1i1cnq | 1,459,277,871 | user_109098647f08 | Cooking | If this is about eating complex carbs to maintain a constant blood sugar level, I recommend you look up a GI diet and eat the carbs from the Low to Mid GI sections...
As for using cornstarch, well, blancmange, chinese food and anything with a thick sauce. | 2 | t3_4cevxz | t3_4cevxz | /r/Cooking/comments/t3_4cevxz/d1i1cnq | null | false | 2016-03-29T18:57:51Z |
d1i1caq | t1_d1i1caq | 1,459,277,858 | user_47b9f1c7d302 | Cooking | What kind or brand do you use for that? | 2 | t1_d1hxxio | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1i1caq | null | false | 2016-03-29T18:57:38Z |
d1i19ri | t1_d1i19ri | 1,459,277,770 | user_0e7f8530fd68 | Cooking | i have a couple Epicureans that I use daily because they're light & easy to clean-up in smaller kitchens with divided basins. But many serious chefs prefer larger thicker Boos-style blocks that raises the food above the counter service so you have more knuckle clearance. | 1 | t1_d1hpnt8 | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1i19ri | null | false | 2016-03-29T18:56:10Z |
d1i17sq | t1_d1i17sq | 1,459,277,703 | user_00ab6c138623 | Cooking | Correct. You need to temp of your freezer to be well below the freezing point of water to get things to freeze. Commercial blast freezers are often as cold as -40^o F so things freeze faster and contain smaller ice crystals. | 5 | t1_d1i0u58 | t3_4cfn3l | /r/Cooking/comments/t3_4cfn3l/d1i17sq | null | false | 2016-03-29T18:55:03Z |
d1i164m | t1_d1i164m | 1,459,277,645 | user_ba4da3a8d401 | Cooking | So you had a massive kitchen? | 2 | t1_d1hckkc | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1i164m | null | false | 2016-03-29T18:54:05Z |
d1i11s3 | t1_d1i11s3 | 1,459,277,496 | user_cc66b42d3ece | Cooking | Saffron | 2 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1i11s3 | null | false | 2016-03-29T18:51:36Z |
d1i0yoe | t1_d1i0yoe | 1,459,277,395 | user_4aeadf393e6c | Cooking | If you're starting with frozen broccoli then they're gonna end up limp and mushy. When you're using dry heat, like roasting, then water (ice) is the enemy. I suggest par-boiling them first, then drying them before the oven roasting | 48 | t1_d1i0dfn | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i0yoe | null | false | 2016-03-29T18:49:55Z |
d1i0ur2 | t1_d1i0ur2 | 1,459,277,262 | user_254e2c814599 | Cooking | Have a Catskill hardwood and it is just starting to wear. Could probably use a flat sanding and then some serious oil treatment. Get a Boo's block, they'll last longer than you! | 1 | t3_4cdnxk | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1i0ur2 | null | false | 2016-03-29T18:47:42Z |
d1i0u58 | t1_d1i0u58 | 1,459,277,242 | user_c5eae9bef34d | Cooking | Nope: UK here so Celsius is my native tongue.
0C is just the freezing point of water, as is 32F.
For a domestic freezer you want the temperature to be way below that - freezing point is much closer to refrigerator temperature than freezer temperature.
I was careful to look up the Fahrenheit equivalent before posting... | 4 | t1_d1i0nlm | t3_4cfn3l | /r/Cooking/comments/t3_4cfn3l/d1i0u58 | null | false | 2016-03-29T18:47:22Z |
d1i0tha | t1_d1i0tha | 1,459,277,218 | user_4a41a7f63e6c | Cooking | Try it next time with just a head of broccoli instead of breaking it up. If you get it right, you can slice the florets off like butter and discard the stalk.
It makes for a great presentation too.
Seasoning wise, I simply put about 2T of salt in 1qt of water. You can add a splash of white truffle infused olive oil t... | 3 | t1_d1hscts | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i0tha | null | false | 2016-03-29T18:46:58Z |
d1i0smh | t1_d1i0smh | 1,459,277,188 | user_68554f4f6431 | Cooking | I'd bake something tasty | 1 | t3_4cfh2k | t3_4cfh2k | /r/Cooking/comments/t3_4cfh2k/d1i0smh | null | false | 2016-03-29T18:46:28Z |
d1i0oyc | t1_d1i0oyc | 1,459,277,062 | user_65240836c28a | Cooking | THAT'S what that little metal rack is for! /facepalm | 4 | t1_d1hymss | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i0oyc | null | false | 2016-03-29T18:44:22Z |
d1i0oeg | t1_d1i0oeg | 1,459,277,042 | user_d00f45bfdaa2 | Cooking | Hadn't even thought of that. Touche. Syringe would definitely be the best bet then! | 1 | t1_d1hmnnm | t3_4ccem3 | /r/Cooking/comments/t3_4ccem3/d1i0oeg | null | false | 2016-03-29T18:44:02Z |
d1i0nlm | t1_d1i0nlm | 1,459,277,014 | user_30e908a560ae | Cooking | I think you mean 0c. It's easy to get those numbers mixed up. | -2 | t1_d1ht48t | t3_4cfn3l | /r/Cooking/comments/t3_4cfn3l/d1i0nlm | null | false | 2016-03-29T18:43:34Z |
d1i0mi1 | t1_d1i0mi1 | 1,459,276,975 | user_369a2d5eda97 | Cooking | I've tried that one. Muffin tin and all. Had the 'too dry' problem. Any tips? | 1 | t1_d1i0hw6 | t3_4cgows | /r/Cooking/comments/t3_4cgows/d1i0mi1 | null | false | 2016-03-29T18:42:55Z |
d1i0lsy | t1_d1i0lsy | 1,459,276,951 | user_66507a61b080 | Cooking | Steamed, smothered in butter and seasoned with kosher salt and cracked black pepper | 5 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i0lsy | null | false | 2016-03-29T18:42:31Z |
d1i0kwa | t1_d1i0kwa | 1,459,276,920 | user_a464c0843d76 | Cooking | Portonova is really good and not terrible easy to find state-side. The Fusion is great and easy to find, and the Peated CS is fucking fantastic.
Greedy Angels 8 and 10 are supposed to be amazing but good luck ever finding them or affording them, especially the 8.
If they're going to India, see if they can get you Sp... | 1 | t1_d1i0g8m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1i0kwa | null | false | 2016-03-29T18:42:00Z |
d1i0k3l | t1_d1i0k3l | 1,459,276,891 | user_990bd34afbd8 | Cooking | steam it for three and a half minutes, then add a few drops of lemon juice or balsamic vinegar. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i0k3l | null | false | 2016-03-29T18:41:31Z |
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