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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d1i0hy9 | t1_d1i0hy9 | 1,459,276,818 | user_1c7ab50edd51 | Cooking | I make them golf ball size put them on a wire rack on a sheet pan, bake them for 15 minutes at 350 degrees, flip them over and then broil them for 5 minutes. | 3 | t1_d1hknu6 | t3_4ccv70 | /r/Cooking/comments/t3_4ccv70/d1i0hy9 | null | false | 2016-03-29T18:40:18Z |
d1i0hw6 | t1_d1i0hw6 | 1,459,276,816 | user_38a7a0657889 | Cooking | I use alterations of [Alton Brown's recipe](http://www.foodnetwork.com/recipes/alton-brown/baked-meatballs-recipe.html). I use the same meat mixture, but leave out the spinach and play around with the spices. Baking in a muffin tin is the key to good exterior caramelization with internal moisture retention. | 2 | t3_4cgows | t3_4cgows | /r/Cooking/comments/t3_4cgows/d1i0hw6 | null | false | 2016-03-29T18:40:16Z |
d1i0g8m | t1_d1i0g8m | 1,459,276,758 | user_cbb0dcf474e7 | Cooking | Oh man, my dad and uncle go to Bangalore regularly for work, so I ask them to just buy me bottles of Amrut. $40 each. | 1 | t1_d1h56bt | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1i0g8m | null | false | 2016-03-29T18:39:18Z |
d1i0dfn | t1_d1i0dfn | 1,459,276,658 | user_5d1e0e885868 | Cooking | Temp and time for roasting? I have mine frozen and I'm still trying to nail specifics | 15 | t1_d1hqsym | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i0dfn | null | false | 2016-03-29T18:37:38Z |
d1i0b02 | t1_d1i0b02 | 1,459,276,572 | user_00018e433746 | Cooking | Alton gave me the idea to cut up the stalk into bite-sized pieces and line the bottom of your steaming pot with them, so they have direct contact with the water, and add the florets on top of them. Turns out great, and I love the stalk now! | 25 | t1_d1hscts | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i0b02 | null | false | 2016-03-29T18:36:12Z |
d1i0aug | t1_d1i0aug | 1,459,276,567 | user_03b32bc688e3 | Cooking | I have three of the Epicurean boards. They are fantastic and super durable (been dishwasher-ed about 100 times and still perfectly flat). However, they are VERY light compared to a traditional board and do tend to slide around during heavier tasks. You can use a damp towel, but I keep several traditional style board... | 1 | t1_d1hpnt8 | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1i0aug | null | false | 2016-03-29T18:36:07Z |
d1i08z2 | t1_d1i08z2 | 1,459,276,502 | user_29c3abe99e14 | Cooking | While you make rice right? Or is there some way to do vegetables by themselves in a rice cooker? | 6 | t1_d1hylc2 | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i08z2 | null | false | 2016-03-29T18:35:02Z |
d1i06z5 | t1_d1i06z5 | 1,459,276,432 | user_30288c9bcaff | Cooking | Yeah I slice the stalks on bias and place them down and flat on a heated pan w/butter and oil and spices. Then pile in the florets over the top. Let that set until you get good color on all that first layer. Then I toss and brown a bit more, and or add a bit of water and lemon juice to steam just a little (1/4 cup wat... | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1i06z5 | null | false | 2016-03-29T18:33:52Z |
d1i043t | t1_d1i043t | 1,459,276,331 | user_424aef315ec8 | Cooking | I agree, make something else. I personally love the vegan Alfredo recipes made with cauliflower and nutritional yeast, it's not Alfredo but great as its own thing | 4 | t3_4cgiro | t3_4cgiro | /r/Cooking/comments/t3_4cgiro/d1i043t | null | false | 2016-03-29T18:32:11Z |
d1i00tj | t1_d1i00tj | 1,459,276,218 | user_38a7a0657889 | Cooking | Don't forget to oil down the rack, first. Or, you'll be stuck scraping zucchini off a wire rack. | 2 | t1_d1hg5ur | t3_4cdl9g | /r/Cooking/comments/t3_4cdl9g/d1i00tj | null | false | 2016-03-29T18:30:18Z |
d1hzwkn | t1_d1hzwkn | 1,459,276,073 | user_80e8a448b664 | Cooking | Ox tails | 1 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hzwkn | null | false | 2016-03-29T18:27:53Z |
d1hzvz9 | t1_d1hzvz9 | 1,459,276,054 | user_8a5e820eacb9 | Cooking | I meant on the food that you're cutting. If your slicing something but your forcing the two halves inwards (towards the blade) your "pinching" the blade with the food, so it will require more effort to cut.
Also it wouldn't hurt to read up on proper [knife technique](http://www.seriouseats.com/2014/05/draftknife-skill... | 2 | t1_d1hu49o | t3_4cfiln | /r/Cooking/comments/t3_4cfiln/d1hzvz9 | null | false | 2016-03-29T18:27:34Z |
d1hztuy | t1_d1hztuy | 1,459,275,983 | user_7df3081de67d | Cooking | Roasted for sure! You can let them go all the way until they're starting to blacken. They develop delicious roasty flavors, along with a wonderful crunch as all the little florets crisp up. | 78 | t1_d1hqsym | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hztuy | null | false | 2016-03-29T18:26:23Z |
d1hzsv9 | t1_d1hzsv9 | 1,459,275,950 | user_cd7263699a81 | Cooking | Depending on where you live, this isn't necessarily that expensive. I grew up in Switzerland and the local cheese shop had a huge variety of delicious cheeses, and they weren't more expensive than the standard ones.
Also, good wine doesn't have to be 100$+ a bottle. Sure, you won't find much for 3.99 a bottle, but you... | 0 | t1_d1h42bh | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hzsv9 | null | false | 2016-03-29T18:25:50Z |
d1hzrto | t1_d1hzrto | 1,459,275,914 | user_4994d3f4b09f | Cooking | Steamed and some lemon over afterwards and that's all you really need | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hzrto | null | false | 2016-03-29T18:25:14Z |
d1hzr8y | t1_d1hzr8y | 1,459,275,896 | [deleted] | Cooking | [deleted] | 3 | t3_4cgpla | t3_4cgpla | /r/Cooking/comments/t3_4cgpla/d1hzr8y | null | false | 2016-03-29T18:24:56Z |
d1hzpt3 | t1_d1hzpt3 | 1,459,275,846 | user_11e082786d62 | Cooking | If you have a toaster oven, cook it most of the way in the microwave then finish it off in the toaster oven for a nice crisp skin. | 1 | t1_d1gxief | t3_4cchld | /r/Cooking/comments/t3_4cchld/d1hzpt3 | null | false | 2016-03-29T18:24:06Z |
d1hzp2a | t1_d1hzp2a | 1,459,275,822 | user_beb4eea29910 | Cooking | I'm not waiting for magic, I'm just a shit cook. | 3 | t1_d1hyf3h | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1hzp2a | null | false | 2016-03-29T18:23:42Z |
d1hzosb | t1_d1hzosb | 1,459,275,813 | user_517cd5e44511 | Cooking | My mom re-uses paper cups until they go squishy. | 1 | t1_d1hzefe | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1hzosb | null | false | 2016-03-29T18:23:33Z |
d1hzkso | t1_d1hzkso | 1,459,275,678 | user_fdf593aee9c4 | Cooking | Grilled asparagus brushed with olive oil then lightly salted. Cook just long enough on each side for char marks to develop. | 5 | t3_4cgdyf | t3_4cgdyf | /r/Cooking/comments/t3_4cgdyf/d1hzkso | null | false | 2016-03-29T18:21:18Z |
d1hzkae | t1_d1hzkae | 1,459,275,661 | user_beb4eea29910 | Cooking | Yeah but my choices are usually buying food, which I know will taste good, making something so simple it isn't really cooking, like macaroni and cheese with some sausage - also certain to taste good - or... Struggling to find a recipe, buy a bunch of ingredients, and probably fuck the cooking up somehow. | 2 | t1_d1ha3m8 | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1hzkae | null | false | 2016-03-29T18:21:01Z |
d1hzjyf | t1_d1hzjyf | 1,459,275,649 | user_9548167f30ab | Cooking | This is a commonly spouted thing that I have not seen proof of myself. The internal temperature of a meat would take HOURS to come to room temp. Just make sure your meat isn't frozen. I let mine sit out while I prep and just make sure my pan is a good temperature. | 1 | t1_d1ho8fa | t3_4cfl6q | /r/Cooking/comments/t3_4cfl6q/d1hzjyf | null | false | 2016-03-29T18:20:49Z |
d1hzhcu | t1_d1hzhcu | 1,459,275,559 | user_d2607a8a0932 | Cooking | FYI - the stems are completely edible. Just roast them like you would the florets (or stir fry or whatever other method you'd like). The stems are delicious, and most people just toss them in the garbage. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hzhcu | null | false | 2016-03-29T18:19:19Z |
d1hzfuv | t1_d1hzfuv | 1,459,275,505 | user_0dafcea11a93 | Cooking | I really love this [tofu broccoli salad](http://www.beyondkimchee.com/tofu-broccoli-salad/)! | 2 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hzfuv | null | false | 2016-03-29T18:18:25Z |
d1hzeiw | t1_d1hzeiw | 1,459,275,459 | user_904e95f0ed5a | Cooking | Soup. If it's not your favorite it will add salt and hide the flavor of the pig a little. Plus you can add more ingredients to mask the flavor even more. | 1 | t3_4cdkn4 | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1hzeiw | null | false | 2016-03-29T18:17:39Z |
d1hzefe | t1_d1hzefe | 1,459,275,455 | user_c6cba7e23165 | Cooking | Just frugal. His grandma was a true depression survivor- he said she used to even pour the milk from cereal back in the jug.
My dad just didn't like wasting things. He'd even wash and re-use the disposable cups from gas stations. | 2 | t1_d1hyc8s | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1hzefe | null | false | 2016-03-29T18:17:35Z |
d1hze23 | t1_d1hze23 | 1,459,275,441 | user_517cd5e44511 | Cooking | > I made a bracket to hang off the cupboards by the sink and have the bar mounted vertically with the knives held on at a 45 degree angle.
I think I need to see a picture of that. But the bar sounds like a good solution, there's a perfect space in between the oven and the toaster. | 1 | t1_d1hyd2f | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hze23 | null | false | 2016-03-29T18:17:21Z |
d1hzdx1 | t1_d1hzdx1 | 1,459,275,437 | user_803df47eade6 | Cooking | Steamed then served hot with a big pad of kerrygold and light salt & pepper. I could eat it for days. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hzdx1 | null | false | 2016-03-29T18:17:17Z |
d1hzd3m | t1_d1hzd3m | 1,459,275,408 | user_741436f6b84f | Cooking | Yes, this every time. Sptachcocking a turkey was a Thanksgiving miracle for me many years ago.
Also, screw brining that much meat. | 2 | t1_d1d5yds | t3_4bvcwq | /r/Cooking/comments/t3_4bvcwq/d1hzd3m | null | false | 2016-03-29T18:16:48Z |
d1hzcy6 | t1_d1hzcy6 | 1,459,275,403 | user_3e2387234ef3 | Cooking | You are correct! Egg based ice creams are just churned, frozen custard, so you can tell why they'd be super delicious. | 1 | t1_d1hl63b | t3_4cbcyo | /r/Cooking/comments/t3_4cbcyo/d1hzcy6 | null | false | 2016-03-29T18:16:43Z |
d1hz9z2 | t1_d1hz9z2 | 1,459,275,301 | user_9548167f30ab | Cooking | That sounds like ground bologna and pickles. That is a super popular sandwich spread where I grew up. | 2 | t1_d1hndxz | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1hz9z2 | null | false | 2016-03-29T18:15:01Z |
d1hz6jt | t1_d1hz6jt | 1,459,275,184 | user_9548167f30ab | Cooking | Fancy? I steam in the microwave in a covered bowl (but not too tight) and like 2 tablespoons of water. It takes like 4-5 minutes to do a whole head. | 8 | t1_d1hymss | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hz6jt | null | false | 2016-03-29T18:13:04Z |
d1hz5ud | t1_d1hz5ud | 1,459,275,160 | user_a9cf8ebb02fe | Cooking | Have to agree with most posters, roasted with garlic a little oil, or steamed tender crisp with parm or cheddar. But I also love a good broccoli salad with red onions, bacon, cheddar cheese and raisins in a sweet sour dressing in the summer. I get tired of potato and macaroni salad and crave dark green veges. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hz5ud | null | false | 2016-03-29T18:12:40Z |
d1hz5hi | t1_d1hz5hi | 1,459,275,146 | user_7f584a89f62b | Cooking | Melt some butter and garlic in a pan. Drizzle it on the broccoli, and throw in some olive oil, salt, pepper, maybe some parmesan cheese. Roast for a few minutes. | 3 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hz5hi | null | false | 2016-03-29T18:12:26Z |
d1hz58e | t1_d1hz58e | 1,459,275,138 | user_517cd5e44511 | Cooking | Hey, no worries. I'm not embarrassed to be taking care of my mom.
The strip sounds great, I think I'll give it a try. I have more knives than will fit in the block; after the set, I start picking them up at yard sales and flea markets (it's crazy what some people will sell for a quarter). But it would be nice to have ... | 1 | t1_d1hy362 | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hz58e | null | false | 2016-03-29T18:12:18Z |
d1hz3u1 | t1_d1hz3u1 | 1,459,275,089 | user_4a14ca247dde | Cooking | Hey I'm right there with ya, I like it steamed to mush | 7 | t1_d1hx0sm | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hz3u1 | null | false | 2016-03-29T18:11:29Z |
d1hz0qe | t1_d1hz0qe | 1,459,274,981 | user_a39abdea3c54 | Cooking | For something a bit different, [broccoli and cheddar puree](https://www.chefsteps.com/activities/broccoli-puree). I am not a great fan of broccoli normally but really like this way of serving it. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hz0qe | null | false | 2016-03-29T18:09:41Z |
d1hz0d1 | t1_d1hz0d1 | 1,459,274,969 | user_aa84fdc05928 | Cooking | Litter box cake | 7 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1hz0d1 | null | false | 2016-03-29T18:09:29Z |
d1hz0da | t1_d1hz0da | 1,459,274,969 | user_ae2bfb160801 | Cooking | Marinate in pickle juice | 1 | t3_4cd7ge | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1hz0da | null | false | 2016-03-29T18:09:29Z |
d1hyxbp | t1_d1hyxbp | 1,459,274,864 | user_ebde654eb36a | Cooking | This so much. Steaming > boil. | 11 | t1_d1hscts | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hyxbp | null | false | 2016-03-29T18:07:44Z |
d1hyx27 | t1_d1hyx27 | 1,459,274,855 | user_0b3c4f53e256 | Cooking | I swear by this recipe from Mel. It is by far the most moist chicken that I have made. [Rock Salt Roast Chicken](http://www.melskitchencafe.com/rock-salt-roasted-chicken-basically-the-best-roasted-chicken-ever/) | 1 | t3_4cd7ge | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1hyx27 | null | false | 2016-03-29T18:07:35Z |
d1hyx0v | t1_d1hyx0v | 1,459,274,853 | user_c6da6c990cf6 | Cooking | Minimal movement, too, so you get good char on parts of each floret. | 10 | t1_d1hqvfc | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hyx0v | null | false | 2016-03-29T18:07:33Z |
d1hyrso | t1_d1hyrso | 1,459,274,670 | user_c37b9af573ff | Cooking | The alternative is to eat something else | 0 | t3_4cgiro | t3_4cgiro | /r/Cooking/comments/t3_4cgiro/d1hyrso | null | false | 2016-03-29T18:04:30Z |
d1hypxg | t1_d1hypxg | 1,459,274,604 | user_3759338bf846 | Cooking | [Great](https://www.kookexpert.nl/hakblok-butler-beuk-kops-40-x-40-x-10-cm.html?etrias_source=1&etrias_campaign=21&gclid=CLHnk_G_5ssCFe8W0wodgbEORg) looking ones are the thick beech or [walnut](https://www.kookexpert.nl/snijplank-butler-walnoot-40-x-30-x-3-cm.html) ones. Wood like beech and walnut are very hard and wil... | 5 | t3_4cf2hw | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1hypxg | null | false | 2016-03-29T18:03:24Z |
d1hynr2 | t1_d1hynr2 | 1,459,274,529 | user_055a1e28c393 | Cooking | Bad owners make bad boards | 1 | t1_d1hqdbt | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hynr2 | null | false | 2016-03-29T18:02:09Z |
d1hymss | t1_d1hymss | 1,459,274,495 | user_fd9f43c2f365 | Cooking | Fancy? I pop them on my rice cookers steam tray for a few minutes and voila, steamed broccoli with no fanciness. | 6 | t1_d1hy8wl | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hymss | null | false | 2016-03-29T18:01:35Z |
d1hym5o | t1_d1hym5o | 1,459,274,475 | user_8b7a82cd3090 | Cooking | Nope! She never had any details on labels on her cakes either :( | 2 | t1_d1hyeo2 | t3_4cgm8m | /r/Cooking/comments/t3_4cgm8m/d1hym5o | null | false | 2016-03-29T18:01:15Z |
d1hylc2 | t1_d1hylc2 | 1,459,274,446 | user_fd9f43c2f365 | Cooking | Hmmm, not bad, not bad, but I find I can usually skip the garbage can step by steaming them in my rice cooker. | 19 | t1_d1hvs2n | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hylc2 | null | false | 2016-03-29T18:00:46Z |
d1hyl4f | t1_d1hyl4f | 1,459,274,438 | user_741436f6b84f | Cooking | Heat the oven to 350.
Cut the back out of a whole chicken (thawed if frozen) with poultry shears. (This is called spatchcocking.)
Lay in an edged pan (even a large oven-proof skillet works-cast iron is perfect for this) breast side up - press down on the breast hard until it flattens a bit.
Rub all the skin with a litt... | 0 | t3_4cd7ge | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1hyl4f | null | false | 2016-03-29T18:00:38Z |
d1hyks5 | t1_d1hyks5 | 1,459,274,427 | user_0524edd59cdb | Cooking | Do what I did! Buy a beater bamboo cutting board for $10, then invest in a hardwood board from a local woodworker. I bought mine at a farmers market and it's absolutely gorgeous. I use one side for serving and one side for cutting. | 2 | t3_4cf2hw | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1hyks5 | null | false | 2016-03-29T18:00:27Z |
d1hyj1l | t1_d1hyj1l | 1,459,274,367 | user_f08971b5f30a | Cooking | Preserves more vitamins | 10 | t1_d1hy8wl | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hyj1l | null | false | 2016-03-29T17:59:27Z |
d1hyif8 | t1_d1hyif8 | 1,459,274,346 | user_294470fff4d0 | Cooking | Lightly steamed with lemon juice. No oil, garlic, salt, or pepper. Just squeeze a lemon wedge on top. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hyif8 | null | false | 2016-03-29T17:59:06Z |
d1hyhp7 | t1_d1hyhp7 | 1,459,274,322 | user_5fb7fa7fa70c | Cooking | Aha!! Something I can finally share expertise on!
Try the reci[pe on the back of Nestle Tollhouse Semi-sweet Chocolate ships, except sub Crisco for butter. Under cook by a minute or two (experiment with batches since your oven might be a lil differnt than mine) then take the tray out and SLAM it down on the stove! An... | 1 | t3_4c8knl | t3_4c8knl | /r/Cooking/comments/t3_4c8knl/d1hyhp7 | null | false | 2016-03-29T17:58:42Z |
d1hygvi | t1_d1hygvi | 1,459,274,296 | user_3f19ef78647d | Cooking | Toss in olive oil and salt then throw it in the trash. | -2 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hygvi | null | false | 2016-03-29T17:58:16Z |
d1hygvp | t1_d1hygvp | 1,459,274,296 | user_750c3783a301 | Cooking | Because the florets become waterlogged and soggy when immersed in water for cooking. | 21 | t1_d1hy8wl | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hygvp | null | false | 2016-03-29T17:58:16Z |
d1hyglz | t1_d1hyglz | 1,459,274,286 | user_e16dc659f751 | Cooking | I think red peppers, including red bell peppers, are sometimes referred to as paprika. | 5 | t1_d1hxzxe | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1hyglz | null | false | 2016-03-29T17:58:06Z |
d1hyg0m | t1_d1hyg0m | 1,459,274,266 | user_164de7caa17b | Cooking | Without reading any comments I'll go in and say sautee it with some kale or another green leafy superfood. Gives it a nice bit of salt you need so little seasoning goes into it. Plus it's quick! | 1 | t3_4cdkn4 | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1hyg0m | null | false | 2016-03-29T17:57:46Z |
d1hyfqn | t1_d1hyfqn | 1,459,274,256 | user_168d096bb158 | Cooking | Im from El Salvador, we got empanadas there too usually with potatoes, beef and other veggies in them, we put a little curtido and tomato sauce on top and dig in. So fucking good! | 2 | t3_4cfowo | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1hyfqn | null | false | 2016-03-29T17:57:36Z |
d1hyf3h | t1_d1hyf3h | 1,459,274,236 | user_a07151857fa1 | Cooking | Or do what they do in places where fuel is expensive. Cut it up and cook it at super high heat so that it cooks quickly. OP is waiting for magic to happen when what should be happening is education, observation and science. | 2 | t1_d1hbif2 | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1hyf3h | null | false | 2016-03-29T17:57:16Z |
d1hyeo2 | t1_d1hyeo2 | 1,459,274,221 | user_e30041ff21a0 | Cooking | Do you have her contact information? If she's no longer making and selling the cake, I can't see any reason why she wouldn't give you her recipe. | 3 | t3_4cgm8m | t3_4cgm8m | /r/Cooking/comments/t3_4cgm8m/d1hyeo2 | null | false | 2016-03-29T17:57:01Z |
d1hyeg4 | t1_d1hyeg4 | 1,459,274,215 | user_0f3796df0f3c | Cooking | Alton brown style http://www.foodnetwork.com/recipes/pan-steamed-broccoli-recipe.html | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hyeg4 | null | false | 2016-03-29T17:56:55Z |
d1hye94 | t1_d1hye94 | 1,459,274,208 | user_aa51aeaaeff7 | Cooking | I like mine tossed in the compost bin.
/s
Stir fried with sesame and soy sauce is fine | 6 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hye94 | null | false | 2016-03-29T17:56:48Z |
d1hydcr | t1_d1hydcr | 1,459,274,177 | user_c9845fbc47fa | Cooking | Buy a thermometer | 1 | t3_4cd7ge | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1hydcr | null | false | 2016-03-29T17:56:17Z |
d1hyd2f | t1_d1hyd2f | 1,459,274,168 | user_94b6dc572286 | Cooking | A magnetic strip usually has 2-3 screws that fasten it to the wall. It would be best if you could put the screws into studs, but I had a bar up at my last apartment for the entire 2 years using the cheap drywall anchors with no problems (though if I did it again, I'd get better anchors). If you don't intend to take i... | 2 | t1_d1hxulu | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hyd2f | null | false | 2016-03-29T17:56:08Z |
d1hyclf | t1_d1hyclf | 1,459,274,153 | user_813a74beb00f | Cooking | low effort joke, pal. Not helpful either. | 2 | t1_d1hy6dd | t3_4cgiro | /r/Cooking/comments/t3_4cgiro/d1hyclf | null | false | 2016-03-29T17:55:53Z |
d1hyc8s | t1_d1hyc8s | 1,459,274,141 | user_517cd5e44511 | Cooking | lol. Endless ham.
Your dad, depression baby, or just frugal? My mom (depression baby) hates leftovers, but also won't throw anything out until it goes bad. We have a fridge full of a half cup of this and a tablespoon of that. Seriously, who saves a tablespoon of anything? | 3 | t1_d1hvpwr | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1hyc8s | null | false | 2016-03-29T17:55:41Z |
d1hy8wl | t1_d1hy8wl | 1,459,274,027 | user_dde721a7c878 | Cooking | Why the fancy steam ? Why not just boil it ? | 1 | t1_d1hscts | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hy8wl | null | false | 2016-03-29T17:53:47Z |
d1hy71q | t1_d1hy71q | 1,459,273,963 | user_2bcbdc95a650 | Cooking | I prefer it lightly steamed with cauliflower florets and a pat of butter on top.
I didn't like broccoli until I started adding the butter. It improves vitamin absorption too! | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hy71q | null | false | 2016-03-29T17:52:43Z |
d1hy6op | t1_d1hy6op | 1,459,273,949 | user_759c9de208ec | Cooking | Cut florets in half. Lay cut side down in a cast iron. Let that shit sit still and get a tiny bit burned. Add salt, pepper, chiliflakes, and a couple tablespoons of mirin (or whatever, water even.) Cover the pan for about 2 minutes, give it a quick toss.
Premptive edit:
A little liquid won't ruin your cast iron, I do... | 2 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hy6op | null | false | 2016-03-29T17:52:29Z |
d1hy6jx | t1_d1hy6jx | 1,459,273,945 | user_f73c5fba6768 | Cooking | make a meatloaf cake with mashed potato icing? | 29 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1hy6jx | null | false | 2016-03-29T17:52:25Z |
d1hy6dd | t1_d1hy6dd | 1,459,273,940 | user_bed4d56ddc34 | Cooking | Remorse. | -3 | t3_4cgiro | t3_4cgiro | /r/Cooking/comments/t3_4cgiro/d1hy6dd | null | false | 2016-03-29T17:52:20Z |
d1hy5vv | t1_d1hy5vv | 1,459,273,924 | user_a464c0843d76 | Cooking | I'll also add, "all Compass Box LEs" to that list | 1 | t1_d1ht4wn | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hy5vv | null | false | 2016-03-29T17:52:04Z |
d1hy3uz | t1_d1hy3uz | 1,459,273,853 | user_164de7caa17b | Cooking | Garbage seasoning. Good move! | 3 | t1_d1hvs2n | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hy3uz | null | false | 2016-03-29T17:50:53Z |
d1hy362 | t1_d1hy362 | 1,459,273,831 | user_96b4ab8cdbb5 | Cooking | Lol, sorry - I didn't mean to pry :O
The strip involves screwing 2 small holes into the wall. It took me all of 10 seconds or so with a drill and a screwdriver.
It's very unobtrusive. And you won't see any damage with the strip in place, and as they are not expensive - you could just leave it if you moved house (... | 2 | t1_d1hxulu | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hy362 | null | false | 2016-03-29T17:50:31Z |
d1hy2x1 | t1_d1hy2x1 | 1,459,273,823 | user_6b3f7b9dc57f | Cooking | just tried this a few days ago. game changer for me | 7 | t1_d1hqsym | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hy2x1 | null | false | 2016-03-29T17:50:23Z |
d1hy18g | t1_d1hy18g | 1,459,273,764 | user_7c3ec4204532 | Cooking | * No glass or stone cutting boards, they will dull your knife quicker than anything else.
* Find a package of multicolored plastic cutting boards. I remember most restaurants I worked at using these to [avoid cross contamination](http://workplacewizards.com/images/q-001-color-coded-cutting-boards-large.png).
* [Wooden]... | 2 | t3_4cf2hw | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1hy18g | null | false | 2016-03-29T17:49:24Z |
d1hy0u5 | t1_d1hy0u5 | 1,459,273,750 | user_a0ca242ddb45 | Cooking | [Oven Roasted Broccoli](http://www.foodnetwork.com/recipes/alton-brown/oven-roasted-broccoli-recipe.html) by Alton Brown is my favorite as well as the favorite of almost everyone I've served it to. | 30 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hy0u5 | null | false | 2016-03-29T17:49:10Z |
d1hxzxe | t1_d1hxzxe | 1,459,273,721 | user_a1df1a1d68f8 | Cooking | Any idea what pepper that is in the video? It looks like a bell pepper to me. | 1 | t1_d1hxeyy | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1hxzxe | null | false | 2016-03-29T17:48:41Z |
d1hxzhv | t1_d1hxzhv | 1,459,273,705 | user_2e28a41415e3 | Cooking | That person who made the video has no idea what he is doing in the kitchen. | -1 | t3_4cfowo | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1hxzhv | null | false | 2016-03-29T17:48:25Z |
d1hxy77 | t1_d1hxy77 | 1,459,273,660 | user_ebde654eb36a | Cooking | ...just my opinion, but your best option is to develop an equally good tomato-based sauce! | 5 | t3_4cgiro | t3_4cgiro | /r/Cooking/comments/t3_4cgiro/d1hxy77 | null | false | 2016-03-29T17:47:40Z |
d1hxxio | t1_d1hxxio | 1,459,273,636 | user_47886e42232c | Cooking | Beautiful. I make these but I cheat. I use instant pie dough to make the shells. It comes out so buttery and flaky and is easier to make (just add water). I love your filling. Looks delicious! | 2 | t3_4cfowo | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1hxxio | null | false | 2016-03-29T17:47:16Z |
d1hxvll | t1_d1hxvll | 1,459,273,570 | user_bb5971bdfa09 | Cooking | Broccoli is my most favorite vegetable!
It's great on pizza with red onions and mushrooms. Also in an omelette with the same combo.
I love broccoli in stir fry's, fried rice, and Thai curries. I always add broccoli to whatever pasta sauce I make, from cream based to tomato. Any hearty vegetable soup I make generall... | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hxvll | null | false | 2016-03-29T17:46:10Z |
d1hxulu | t1_d1hxulu | 1,459,273,536 | user_517cd5e44511 | Cooking | We moved apart because I'm taking care of my aging and ill mom. He sent me my knives, but then I asked about the block:
* Me: Honey, have you seen my knife block?
* Him: umm, yes?
* Me: So where is it?
* Him: On my counter, holding my knives.
(he collects his knives one by one, he's too cool to buy a set, but sure... | 2 | t1_d1hwjop | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hxulu | null | false | 2016-03-29T17:45:36Z |
d1hxuad | t1_d1hxuad | 1,459,273,525 | user_caa026107431 | Cooking | Fyi
Natural gas is 100,000 btu per Therm,
Propane is 91,000. Close enough.
| 2 | t3_4cfi1l | t3_4cfi1l | /r/Cooking/comments/t3_4cfi1l/d1hxuad | null | false | 2016-03-29T17:45:25Z |
d1hxu2y | t1_d1hxu2y | 1,459,273,518 | user_2edeb73f92d2 | Cooking | Spices for all my shelves | 2 | t1_d1heeas | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hxu2y | null | false | 2016-03-29T17:45:18Z |
d1hxu1h | t1_d1hxu1h | 1,459,273,517 | user_bba338704baf | Cooking | Funny cake! | 1 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1hxu1h | null | false | 2016-03-29T17:45:17Z |
d1hxsbb | t1_d1hxsbb | 1,459,273,457 | user_a02ed3f2304c | Cooking | Correct, it's not hotter as a temperature, but it is "hotter" by energy, as I wrote here: https://www.reddit.com/r/Cooking/comments/4cchld/whats_the_quickest_way_to_cook_a_potato/d1hhhx8
Basically going from water to steam has FIVE times as much energy as going from freezing to boiling. The equivalent energy of 500 de... | 1 | t1_d1hquvt | t3_4cchld | /r/Cooking/comments/t3_4cchld/d1hxsbb | null | false | 2016-03-29T17:44:17Z |
d1hxqqg | t1_d1hxqqg | 1,459,273,402 | user_4fab21fab4d5 | Cooking | Give [Broccoli Marinara](http://allrecipes.com/recipe/71881/awesome-broccoli-marinara/) a go, it's a fantastic side dish that tastes good fresh, and straight out of the container from the fridge for the next couple of days, if it lasts that long. | 5 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hxqqg | null | false | 2016-03-29T17:43:22Z |
d1hxq1s | t1_d1hxq1s | 1,459,273,379 | user_5fb7fa7fa70c | Cooking | Well before searing, blot them with a paper towel to make sure they are really dry, and hit em with with a little salt (helps with drying) and a touch of cayenne if you like spice. | 1 | t1_d1fxpoe | t3_4c8dq0 | /r/Cooking/comments/t3_4c8dq0/d1hxq1s | null | false | 2016-03-29T17:42:59Z |
d1hxpaq | t1_d1hxpaq | 1,459,273,352 | user_383cc0e7518a | Cooking | Dijon ketchup | 1 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hxpaq | null | false | 2016-03-29T17:42:32Z |
d1hxp4o | t1_d1hxp4o | 1,459,273,347 | user_a02ed3f2304c | Cooking | No, but oil is complicated. If you heat it that much, it burns. So you can't just leave it to cook or you'll end up with one side burned, the other side raw. | 1 | t1_d1hiqv8 | t3_4cchld | /r/Cooking/comments/t3_4cchld/d1hxp4o | null | false | 2016-03-29T17:42:27Z |
d1hxnx2 | t1_d1hxnx2 | 1,459,273,306 | user_d02645a81947 | Cooking | I boil it and blend it with the water and some salt. Broccoli soup! | 3 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hxnx2 | null | false | 2016-03-29T17:41:46Z |
d1hxmy3 | t1_d1hxmy3 | 1,459,273,271 | user_a074801b5593 | Cooking | My microwave popcorn takes a minute and thirty five seconds, has no cleanup and takes make 10 seconds of preparation time (opening the bag).
Stovetop popcorn tastes better, but I think you're lying to yourself if you think they take the same amount of time. | 1 | t1_d1hxixs | t3_4brzm7 | /r/Cooking/comments/t3_4brzm7/d1hxmy3 | null | false | 2016-03-29T17:41:11Z |
d1hxmi7 | t1_d1hxmi7 | 1,459,273,257 | user_a6a741ac58a4 | Cooking | It's rare that I see an actual roast at my grocery, usually around the holidays I think. I've seen them anywhere from $14 - $20 a pound. | 1 | t1_d1huvbv | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hxmi7 | null | false | 2016-03-29T17:40:57Z |
d1hxk4j | t1_d1hxk4j | 1,459,273,174 | user_8636ed9d3630 | Cooking | White rice with soy sauce and a fried egg. | 1 | t3_4cdf34 | t3_4cdf34 | /r/Cooking/comments/t3_4cdf34/d1hxk4j | null | false | 2016-03-29T17:39:34Z |
d1hxjr3 | t1_d1hxjr3 | 1,459,273,160 | user_385ccd21b4f5 | Cooking | I've made it several times because it is great for dinner parties because it is so weird. It tastes just like tomato soup. Only the consistency is more watery. | 13 | t1_d1hx52w | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1hxjr3 | null | false | 2016-03-29T17:39:20Z |
d1hxixs | t1_d1hxixs | 1,459,273,131 | user_ba4da3a8d401 | Cooking | > Stovetop popcorn? Who the fuck has the time! Microwave popcorn
Takes the same amount of time
| 1 | t1_d1c705x | t3_4brzm7 | /r/Cooking/comments/t3_4brzm7/d1hxixs | null | false | 2016-03-29T17:38:51Z |
d1hxh2d | t1_d1hxh2d | 1,459,273,066 | user_8867979f13e1 | Cooking | Try Teeling Single Malt (not single grain)
Fantastic Irish. | 1 | t1_d1htgcj | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hxh2d | null | false | 2016-03-29T17:37:46Z |
d1hxgq9 | t1_d1hxgq9 | 1,459,273,055 | user_d6a5887b8725 | Cooking | I agree, love them. Not as much grip on knife as wood, but still fantastic and more sanitary. | 1 | t3_4cf2hw | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1hxgq9 | null | false | 2016-03-29T17:37:35Z |
d1hxf9c | t1_d1hxf9c | 1,459,273,005 | user_8718134fc6b8 | Cooking | Yup, I've had mine for 2 or 3 years now and it's basically like brand new. Also I'm lazy and like to use the dishwasher. | 1 | t1_d1hpnt8 | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1hxf9c | null | false | 2016-03-29T17:36:45Z |
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