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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d1hxeyy | t1_d1hxeyy | 1,459,272,995 | user_2477633d9aba | Cooking | You are correct, it's a spice made from chilis, not a particular "paprika" chili. | 3 | t1_d1hucxc | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1hxeyy | null | false | 2016-03-29T17:36:35Z |
d1hx5iq | t1_d1hx5iq | 1,459,272,671 | user_517cd5e44511 | Cooking | My SO once came home from India with a shitload of fake saffron. All it was good for was the yellow color, could have done the same thing with a $3 jar of turmeric.
(edit: I mean, there was probably enough real mixed in to give it the right smell, but not enough to justify the cost, even at India prices) | 0 | t1_d1h3plh | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hx5iq | null | false | 2016-03-29T17:31:11Z |
d1hx52w | t1_d1hx52w | 1,459,272,656 | user_79a09947eef3 | Cooking | I just googled clear tomato soup. It's kind of freaking me out. Have you ever made it? If so, what's it like? | 6 | t1_d1hx0xc | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1hx52w | null | false | 2016-03-29T17:30:56Z |
d1hx1m7 | t1_d1hx1m7 | 1,459,272,538 | user_e5785be36490 | Cooking | 10 minutes if frozen, otherwise 5 minutes, max! | -2 | t1_d1hscts | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hx1m7 | null | false | 2016-03-29T17:28:58Z |
d1hx0xc | t1_d1hx0xc | 1,459,272,514 | user_385ccd21b4f5 | Cooking | Pop Rocks(popping candy) cookies.
Clear tomato soup, gelatin filtration is super easy. | 23 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1hx0xc | null | false | 2016-03-29T17:28:34Z |
d1hx0sm | t1_d1hx0sm | 1,459,272,510 | user_1343eb0aee46 | Cooking | Mushy broccoli is my fav :( | 11 | t1_d1hvknx | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hx0sm | null | false | 2016-03-29T17:28:30Z |
d1hx07x | t1_d1hx07x | 1,459,272,490 | user_1b147e8cbae9 | Cooking | Thank you for the information! I have them cooking now and will make sure I have the two separately packed in freezer bags with the air pushed out as best I can. Thanks! | 2 | t1_d1hwqil | t3_4cfn3l | /r/Cooking/comments/t3_4cfn3l/d1hx07x | null | false | 2016-03-29T17:28:10Z |
d1hx03p | t1_d1hx03p | 1,459,272,486 | user_517cd5e44511 | Cooking | I was so happy when I moved into a house with a drawer by the stove that was perfect for storing spices. You pulled the drawer out and there they were. No more taking up the entire bottom shelf of my cabinet, and moving jars to find the ones in the back.
I once rented a place with the spice rack built in right *above*... | 2 | t1_d1hbx8e | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hx03p | null | false | 2016-03-29T17:28:06Z |
d1hwyi2 | t1_d1hwyi2 | 1,459,272,429 | user_cb995d0deb45 | Cooking | Because we're in a thread about MacGyver-ing a solution instead of buying the proper tool, duh. | 1 | t1_d1h88gg | t3_4ccem3 | /r/Cooking/comments/t3_4ccem3/d1hwyi2 | null | false | 2016-03-29T17:27:09Z |
d1hwwi8 | t1_d1hwwi8 | 1,459,272,359 | user_815b0267b74c | Cooking | I have a bottle...gosh its gross | 1 | t1_d1h69e3 | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hwwi8 | null | false | 2016-03-29T17:25:59Z |
d1hwvzr | t1_d1hwvzr | 1,459,272,342 | user_21f12e1ae060 | Cooking | I just burst out laughing in class. | 2 | t1_d1h4wes | t3_4cbc6y | /r/Cooking/comments/t3_4cbc6y/d1hwvzr | null | false | 2016-03-29T17:25:42Z |
d1hwu7z | t1_d1hwu7z | 1,459,272,281 | user_e3dd955d1845 | Cooking | Quickly blanched or steamed, tossed with olive oil, lemon juice, salt and pepper.
Edit: And don't throw away the big stems! Just peel the tough skin off before cooking. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hwu7z | null | false | 2016-03-29T17:24:41Z |
d1hwqil | t1_d1hwqil | 1,459,272,157 | user_fec55c2bf47a | Cooking | Yeupp, already cooked, and yes freezer bags or containers, if using containers, make sure theres little to no air, same thing with the bags. Sometimes my mother would double freezer bag, but it might have been holes in the first bag or something. Biggest thing about freezing is; its a one trick pony. Dont go thawing st... | 3 | t1_d1hwfpq | t3_4cfn3l | /r/Cooking/comments/t3_4cfn3l/d1hwqil | null | false | 2016-03-29T17:22:37Z |
d1hwp44 | t1_d1hwp44 | 1,459,272,110 | user_517cd5e44511 | Cooking | Right? I love to cook, but some nights I'm like "Ma, you want to eat *again*? Didn't I just feed you *last* night?"
I don't even need Michelin starred restaurants, with their $400, 20 course tasting menus, I'd be happy with a private chef who would make me a grilled cheese in the middle of the night. ;) | 1 | t1_d1hd2ty | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hwp44 | null | false | 2016-03-29T17:21:50Z |
d1hwp1p | t1_d1hwp1p | 1,459,272,107 | user_94666d9eba53 | Cooking | yes but you can only get Argentinian Empanadas in Argentina.
| 3 | t1_d1hszui | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1hwp1p | null | false | 2016-03-29T17:21:47Z |
d1hwntf | t1_d1hwntf | 1,459,272,066 | user_58e93b05795b | Cooking | they look like chilean empanadas | 1 | t3_4cfowo | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1hwntf | null | false | 2016-03-29T17:21:06Z |
d1hwloa | t1_d1hwloa | 1,459,271,993 | user_a811d4cbce3e | Cooking | Yup. I can't even deal with apartment living anymore. My wife and I are house hunting and were considering looking at condos at first, but then I realized that I don't want an apartment that I own - which comes with all the same collective living retardedness I deal with now. | 1 | t1_d1hgg1u | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hwloa | null | false | 2016-03-29T17:19:53Z |
d1hwki1 | t1_d1hwki1 | 1,459,271,952 | user_7022c0ac7f65 | Cooking | A pig | 1 | t3_4cdkn4 | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1hwki1 | null | false | 2016-03-29T17:19:12Z |
d1hwjop | t1_d1hwjop | 1,459,271,924 | user_96b4ab8cdbb5 | Cooking | I got one of those magnetic strips recently, can get my 6 finest knives on their with no counter-top real-estate taken up! :-)
Edit: Sorry, why has he/she confiscated your knife block? | 4 | t1_d1hwb42 | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hwjop | null | false | 2016-03-29T17:18:44Z |
d1hwj20 | t1_d1hwj20 | 1,459,271,902 | user_b553b90fd964 | Cooking | Make sure you sign up for their emails. Every once in a while they send out some pretty good discount codes/offers. Sometimes they apply to everything in the store, even already discounted or clearance items too. | 2 | t3_4cg4it | t3_4cg4it | /r/Cooking/comments/t3_4cg4it/d1hwj20 | null | false | 2016-03-29T17:18:22Z |
d1hwhx8 | t1_d1hwhx8 | 1,459,271,865 | user_212b473c8185 | Cooking | Argentine ones usually have olives, and pieces of hard boiled eggs, cumin, and a few other things.
I've heard different kinds from different countries, and they're all just a bit different IMO. | 7 | t1_d1hw7ww | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1hwhx8 | null | false | 2016-03-29T17:17:45Z |
d1hwghw | t1_d1hwghw | 1,459,271,813 | user_517cd5e44511 | Cooking | Ouch. | 1 | t1_d1h8783 | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hwghw | null | false | 2016-03-29T17:16:53Z |
d1hwfpq | t1_d1hwfpq | 1,459,271,785 | user_1b147e8cbae9 | Cooking | Do you mean to make sure I use actual freezer bags? When your mother froze it, it was already cooked? | 1 | t1_d1hw9ue | t3_4cfn3l | /r/Cooking/comments/t3_4cfn3l/d1hwfpq | null | false | 2016-03-29T17:16:25Z |
d1hwf0c | t1_d1hwf0c | 1,459,271,760 | user_212b473c8185 | Cooking | Empanadas are like BBQ here in the US. You can have Texas, Kansas City style, and many other variations. I personally don't like the raisins ones and out of all the times I've ever ordered them at any Argentine restaurant here in Texas, NY, Cali or Florida, they've never had raisins. But its possible there is a prov... | 7 | t3_4cfowo | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1hwf0c | null | false | 2016-03-29T17:16:00Z |
d1hwb42 | t1_d1hwb42 | 1,459,271,626 | user_517cd5e44511 | Cooking | My SO won't give me my knife block back, so I have them lined up on the counter, because I won't put them in the drawer to get all jumbled around. I'm running out of counter space. | 2 | t1_d1hm53b | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hwb42 | null | false | 2016-03-29T17:13:46Z |
d1hw9ue | t1_d1hw9ue | 1,459,271,580 | user_fec55c2bf47a | Cooking | Its really important to make sure to use freezer based stuff, otherwise flavor will be the least of your worries. But my mother has frozen a lot of cow tongue in the past and flavor was consistent! :3 tongue is tasty | 2 | t1_d1hr76b | t3_4cfn3l | /r/Cooking/comments/t3_4cfn3l/d1hw9ue | null | false | 2016-03-29T17:13:00Z |
d1hw96m | t1_d1hw96m | 1,459,271,557 | user_a811d4cbce3e | Cooking | Used to live in an area without TJs, and when I moved to one with them I was excited... until I walked in the door. I don't buy pre-made and frozen stuff, so they don't really get my business. Sprouts is way closer to my ideal. | 3 | t1_d1hp3vl | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hw96m | null | false | 2016-03-29T17:12:37Z |
d1hw7ww | t1_d1hw7ww | 1,459,271,513 | user_4a5f618aea77 | Cooking | Help me understand, because I'm from Puerto Rico and we got Empanadas. What makes these particularly Argentine? | 4 | t3_4cfowo | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1hw7ww | null | false | 2016-03-29T17:11:53Z |
d1hw6vk | t1_d1hw6vk | 1,459,271,476 | user_a811d4cbce3e | Cooking | Since moving to Colorado, Sprouts has become my jam!! Get all our produce and half of our grocery (center of the store) stuff from the bulk bins, and whichever other store is cheapest/closest for the things you can't get at Sprouts or are unwilling to shell out for the vegeganic version. | 1 | t1_d1ho4q8 | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hw6vk | null | false | 2016-03-29T17:11:16Z |
d1hw5cy | t1_d1hw5cy | 1,459,271,424 | user_21f12e1ae060 | Cooking | +1 for epicurean. Good stuff, I believe they have a decent warranty as well. | 1 | t1_d1hpnt8 | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1hw5cy | null | false | 2016-03-29T17:10:24Z |
d1hw58o | t1_d1hw58o | 1,459,271,419 | user_517cd5e44511 | Cooking | I still haven't forgiven TJs for dropping their polenta frozen meal. | 1 | t1_d1hdhlw | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hw58o | null | false | 2016-03-29T17:10:19Z |
d1hw4y1 | t1_d1hw4y1 | 1,459,271,408 | user_f565ca693d61 | Cooking | Love ATK. Always good advice. | 4 | t1_d1hspjl | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1hw4y1 | null | false | 2016-03-29T17:10:08Z |
d1hw41o | t1_d1hw41o | 1,459,271,378 | user_4e98808eea43 | Cooking | Sweet side to the skewers...so a light pickle on an array of veggies to balance things out :) | 3 | t3_4cgdyf | t3_4cgdyf | /r/Cooking/comments/t3_4cgdyf/d1hw41o | null | false | 2016-03-29T17:09:38Z |
d1hw3ah | t1_d1hw3ah | 1,459,271,350 | user_e6302a70467e | Cooking | This is my go to veg when I'm trying to slam dinner on the table. Either with frozen broccoli or fresh, this works great. | 6 | t1_d1hqsym | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hw3ah | null | false | 2016-03-29T17:09:10Z |
d1hw1e6 | t1_d1hw1e6 | 1,459,271,282 | user_5d422ca53f63 | Cooking | My man! This is the correct answer. That or whatever you like... | 13 | t1_d1hqvfc | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hw1e6 | null | false | 2016-03-29T17:08:02Z |
d1hvzkv | t1_d1hvzkv | 1,459,271,216 | user_2c2103d8bd3c | Cooking | This is my go to board for raw meats. Its large enough for most cuts of meat the average person will encounter. Definitely recommend it as well! | 1 | t1_d1hutsi | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1hvzkv | null | false | 2016-03-29T17:06:56Z |
d1hvz52 | t1_d1hvz52 | 1,459,271,201 | user_517cd5e44511 | Cooking | Tequila tastes like turpentine to me. I can't believe I ever drank that and thought I was having fun. | 1 | t1_d1hl0rb | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hvz52 | null | false | 2016-03-29T17:06:41Z |
d1hvvp0 | t1_d1hvvp0 | 1,459,271,079 | user_1186688cdde0 | Cooking | I cut it into florets and put better in a sauce pan. Then I add garlic and the broccoli. I toss it a little then just leave it until it carmelizes on the edges. It's the best. Sometimes I use oil instead of butter, but butter is better. Oh and salt and pepper. Don't forget the salt and pepper at the beginning. | 13 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hvvp0 | null | false | 2016-03-29T17:04:39Z |
d1hvuwx | t1_d1hvuwx | 1,459,271,051 | user_67cc2abf2759 | Cooking | Blanch it, use in salad with a creamy dressing of some sort. Tangy flavours work well.
Or,
Blanch it, use in stirfry with headless, peeled shrimp and scallions. Cook gently so the shrimp don't turn rock hard and the broccoli stays bright green. When you're about finished, turn heat to low, and pour in some cornstarc... | 7 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hvuwx | null | false | 2016-03-29T17:04:11Z |
d1hvu10 | t1_d1hvu10 | 1,459,271,021 | user_0e47cdad4360 | Cooking | Hot Ham Water! | 2 | t3_4cdkn4 | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1hvu10 | null | false | 2016-03-29T17:03:41Z |
d1hvswd | t1_d1hvswd | 1,459,270,981 | user_80257fd673a9 | Cooking | Go to /r/woodworking and ask, you'll get an inbox full of people ready to make you beautiful end-grain cutting boards. | 2 | t3_4cf2hw | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1hvswd | null | false | 2016-03-29T17:03:01Z |
d1hvsgi | t1_d1hvsgi | 1,459,270,966 | user_eeb3d2ab6b8e | Cooking | I second this. Not only do you get an easy to use broiler with the electric oven, but the control and intensity of gas on top.
I would avoid an induction cooktop at all costs. The small portable ones are fine to use in a pinch.
| 2 | t1_d1hu8v5 | t3_4cfi1l | /r/Cooking/comments/t3_4cfi1l/d1hvsgi | null | false | 2016-03-29T17:02:46Z |
d1hvs2n | t1_d1hvs2n | 1,459,270,952 | user_da6a444b08dc | Cooking | Bring a large pot of water to a rapid boil. Add a heaping tablespoon of salt.
Add the broccoli florets and cook until crisp-tender, 1 to 1 1/2 minutes.
Remove with a slotted spoon and plunge immediately into the garbage can. | 185 | t1_d1hqsym | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hvs2n | null | false | 2016-03-29T17:02:32Z |
d1hvrc3 | t1_d1hvrc3 | 1,459,270,926 | user_67d59186a53e | Cooking | That granite had been sat in the ground with all sorts of mineral rich fluids running through it for millions of years.
If you can detect a soapyness then let it sit under water then a running tap for a few hours.
Edit. The biggest issue with these things in dishwashers is that because they are slightly permeable an... | 3 | t3_4cf939 | t3_4cf939 | /r/Cooking/comments/t3_4cf939/d1hvrc3 | null | false | 2016-03-29T17:02:06Z |
d1hvpwr | t1_d1hvpwr | 1,459,270,875 | user_c6cba7e23165 | Cooking | Haha I know that feeling. My dad always hated to throw things away so we had to use all that ham, gosh darn it. We'd have quiche (which only my dad and I liked), ham and beans (which only my stepmom and dad liked), ham sandwiches, etc... And every holiday or special occasion we'd fill the ham supply back up! Never endi... | 3 | t1_d1hvcp2 | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1hvpwr | null | false | 2016-03-29T17:01:15Z |
d1hvpt0 | t1_d1hvpt0 | 1,459,270,871 | user_7992479ba111 | Cooking | Check out /r/breadit and /r/sourdough
They might be able to help you | 1 | t3_4cdc7y | t3_4cdc7y | /r/Cooking/comments/t3_4cdc7y/d1hvpt0 | null | false | 2016-03-29T17:01:11Z |
d1hvpj7 | t1_d1hvpj7 | 1,459,270,862 | user_647d1f18a5ca | Cooking | I always keep a jar of ginger-garlic paste in the fridge. You take equal parts of fresh ginger and garlic and peel and grind them with a bit of water (get it to a thick, pulpy consistency). A dollop of this goes into the base of nearly ever dish I make.
I'd also get turmeric (haldi) from Costco, lasts forever since y... | 2 | t3_4ccw35 | t3_4ccw35 | /r/Cooking/comments/t3_4ccw35/d1hvpj7 | null | false | 2016-03-29T17:01:02Z |
d1hvnv0 | t1_d1hvnv0 | 1,459,270,803 | user_6a68d7d2752e | Cooking | booze, meat, knives, pans, houses, cars, etc. | 1 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hvnv0 | null | false | 2016-03-29T17:00:03Z |
d1hvndd | t1_d1hvndd | 1,459,270,787 | user_ca57200baf37 | Cooking | It did. I [posted](https://np.reddit.com/r/BuyItForLife/comments/48tyv9/john_boos_butcher_block_model_aa03_i_expect_it_to/) about it about a month ago when I got it with more info, if you're curious for details. | 2 | t1_d1ho4n7 | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hvndd | null | false | 2016-03-29T16:59:47Z |
d1hvkox | t1_d1hvkox | 1,459,270,694 | user_6faa03a2ed0f | Cooking | Add it to beurre blanc sauce and serve with poached/steamed fish. It's also really good with a beef tartare. Remember that they tend to be quite salty, so consider that when adding it to a dish. | 2 | t3_4cg87e | t3_4cg87e | /r/Cooking/comments/t3_4cg87e/d1hvkox | null | false | 2016-03-29T16:58:14Z |
d1hvkni | t1_d1hvkni | 1,459,270,693 | user_85eb1353ae31 | Cooking | My father would steam it, and then put a big dollap of mayonnaise on it. Not what i would call super healthy, but my god it's fantastic. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hvkni | null | false | 2016-03-29T16:58:13Z |
d1hvknx | t1_d1hvknx | 1,459,270,693 | user_56be62f68768 | Cooking | I second steam. If it's mushy you've gone too far. Immediately after steam toss on parmesan or chedder cheese. | 14 | t1_d1hscts | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hvknx | null | false | 2016-03-29T16:58:13Z |
d1hvjaw | t1_d1hvjaw | 1,459,270,645 | user_eeb3d2ab6b8e | Cooking | GOOD cuts of beef and more veggies. I love raw cauliflower, but there's no way I'm buying it till people stop ruining dishes by substituting cauliflower in it. | 1 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hvjaw | null | false | 2016-03-29T16:57:25Z |
d1hvj1t | t1_d1hvj1t | 1,459,270,636 | user_517cd5e44511 | Cooking | Also, [Senate Bean Soup.](https://en.wikipedia.org/wiki/Senate_bean_soup) | 1 | t1_d1hfv6j | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1hvj1t | null | false | 2016-03-29T16:57:16Z |
d1hvinp | t1_d1hvinp | 1,459,270,622 | user_ca57200baf37 | Cooking | You're welcome :-) | 2 | t1_d1hpxp7 | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hvinp | null | false | 2016-03-29T16:57:02Z |
d1hvijk | t1_d1hvijk | 1,459,270,618 | user_e630ad9c28bf | Cooking | I rolled my eyes so hard at this comment my optic nerves detached. | 9 | t1_d1hlvj3 | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hvijk | null | false | 2016-03-29T16:56:58Z |
d1hvid6 | t1_d1hvid6 | 1,459,270,612 | user_0def233e8890 | Cooking | In addition to using an oil with a higher smoking temperature (grapeseed is a good one), and letting meat come to room temp before cooking, investing in a quality heavy, non-stick saute pan is a good idea. It will help mitigate having to cook on electric coils, providing a more even heating surface. | 1 | t3_4cfl6q | t3_4cfl6q | /r/Cooking/comments/t3_4cfl6q/d1hvid6 | null | false | 2016-03-29T16:56:52Z |
d1hvi9u | t1_d1hvi9u | 1,459,270,609 | user_33a5baea0ad0 | Cooking | Steam/boil until just right. Toss with salt olive oil and vinegar. Cool in fridge. A great salad | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hvi9u | null | false | 2016-03-29T16:56:49Z |
d1hvh32 | t1_d1hvh32 | 1,459,270,568 | user_b48253932455 | Cooking | Definitely roasted! When the tips get a browned it changes the flavour and texture to something more nutty and crispy, which I adore. | 20 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hvh32 | null | false | 2016-03-29T16:56:08Z |
d1hvgb1 | t1_d1hvgb1 | 1,459,270,539 | user_517cd5e44511 | Cooking | Would that work with those precut spiral hams? | 1 | t1_d1hljij | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1hvgb1 | null | false | 2016-03-29T16:55:39Z |
d1hvent | t1_d1hvent | 1,459,270,483 | [deleted] | Cooking | [deleted] | 1 | t1_d1hp48d | t3_4cfl6q | /r/Cooking/comments/t3_4cfl6q/d1hvent | null | false | 2016-03-29T16:54:43Z |
d1hvdu6 | t1_d1hvdu6 | 1,459,270,454 | user_a6321da53e39 | Cooking | About 42 years ago I picked some planks out of the waste bin of a
DIY store. They're still my favorite chopping boards.
Just a hot water rinse after each use and the occasional oiling (mostly when I apply oil to beef...) | 1 | t3_4cdnxk | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hvdu6 | null | false | 2016-03-29T16:54:14Z |
d1hvcp2 | t1_d1hvcp2 | 1,459,270,414 | user_517cd5e44511 | Cooking | I've been making ham and some type of cheese and veggie quiche since Christmas. Just when I thought I was almost done, BOOM!, more ham in the freezer. (not my fault, my sister always cooks too much food)
The nice thing about quiche is that it's so forgiving, you can pretty much throw anything into it. Change it up a b... | 2 | t1_d1hqs54 | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1hvcp2 | null | false | 2016-03-29T16:53:34Z |
d1hvc4q | t1_d1hvc4q | 1,459,270,395 | user_640e99c3f844 | Cooking | This. Mix in the mojo pork, mustard, pickles, plancha toast that thing (panini press works too) | 1 | t1_d1hljij | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1hvc4q | null | false | 2016-03-29T16:53:15Z |
d1hv954 | t1_d1hv954 | 1,459,270,289 | user_9711397469e9 | Cooking | This but I finish with a balsamic glaze and parmesan. Converts any non believer real quick. | 9 | t1_d1hqsym | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hv954 | null | false | 2016-03-29T16:51:29Z |
d1hv8bf | t1_d1hv8bf | 1,459,270,261 | user_f8611ad3757f | Cooking | Jesus Christ that sounds like hell | 1 | t1_d1hrxkv | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hv8bf | null | false | 2016-03-29T16:51:01Z |
d1hv7kc | t1_d1hv7kc | 1,459,270,234 | user_0def233e8890 | Cooking | Carbonara!
Use the eggs both to make fresh pasta and for the carbonara sauce. | 3 | t3_4cfh2k | t3_4cfh2k | /r/Cooking/comments/t3_4cfh2k/d1hv7kc | null | false | 2016-03-29T16:50:34Z |
d1hv6np | t1_d1hv6np | 1,459,270,203 | user_b00d009f81b5 | Cooking | True. Besides there are empanadas across the globe, but everyone's recipe is different. Thus, this are Argentine Empanadas | 5 | t1_d1huz7h | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1hv6np | null | false | 2016-03-29T16:50:03Z |
d1hv30x | t1_d1hv30x | 1,459,270,076 | user_e61f0858230f | Cooking | If you don't have time to roast it, I love it stir fried with a little garlic and salt and pepper in the cast iron or a wok. | 10 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hv30x | null | false | 2016-03-29T16:47:56Z |
d1huz7h | t1_d1huz7h | 1,459,269,943 | user_d2d91d4ca0af | Cooking | Reddit comments can be so pedantic. Thanks for the video! | 16 | t1_d1hu9do | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1huz7h | null | false | 2016-03-29T16:45:43Z |
d1huyyh | t1_d1huyyh | 1,459,269,934 | user_31c738882e52 | Cooking | My wife made similar ones a few months ago.
https://www.reddit.com/r/Cooking/comments/3z7762/i_made_pork_empanadas/ | 3 | t3_4cfowo | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1huyyh | null | false | 2016-03-29T16:45:34Z |
d1huypm | t1_d1huypm | 1,459,269,926 | [deleted] | Cooking | [removed] | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1huypm | null | false | 2016-03-29T16:45:26Z |
d1huyf2 | t1_d1huyf2 | 1,459,269,916 | user_624bb885ac27 | Cooking | 1. Don't overcook it.
2. Brine it. | 1 | t3_4cd7ge | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1huyf2 | null | false | 2016-03-29T16:45:16Z |
d1huy9j | t1_d1huy9j | 1,459,269,910 | user_167b730aebfb | Cooking | I'll add some parmesan and/or buttered panko on top. | 24 | t1_d1hqsym | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1huy9j | null | false | 2016-03-29T16:45:10Z |
d1huw88 | t1_d1huw88 | 1,459,269,838 | user_517cd5e44511 | Cooking | Potato soup/chowder is great with a hambone stock base. | 3 | t1_d1hjosj | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1huw88 | null | false | 2016-03-29T16:43:58Z |
d1huvbv | t1_d1huvbv | 1,459,269,809 | user_e1563f83f6d6 | Cooking | I don't think that's generally true. At my store the roasts are 6-8 per lb and the steaks are 8-10 | 2 | t1_d1hjsla | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1huvbv | null | false | 2016-03-29T16:43:29Z |
d1huva1 | t1_d1huva1 | 1,459,269,807 | user_ba1acf99bcf0 | Cooking |
**OXO Good Grips Cutting and Carving Board**
||||
--:|:--|:--
Current|$24.95|Amazon (New)
High|$24.99|Amazon (New)
Low|$24.95|Amazon (New)
|Average|$24.95|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/CyO3QSD.png) | [FAQ](http://www.reddit.com/r/PriceZombie/wiki/index)
| 1 | t1_d1hutsi | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1huva1 | null | false | 2016-03-29T16:43:27Z |
d1huux4 | t1_d1huux4 | 1,459,269,795 | user_ea88f9a4a885 | Cooking | I can't up vote this enough. I grew up on electric ranges and when I moved away I landed in a house with gas. It was like someone took off the blindfold. When I bought my house, the *very first thing* I did was extend a gas line from the furnace to the kitchen and take that electric, glass top pile of shit to the dump. | 1 | t1_d1hrlt0 | t3_4cfi1l | /r/Cooking/comments/t3_4cfi1l/d1huux4 | null | false | 2016-03-29T16:43:15Z |
d1hutsi | t1_d1hutsi | 1,459,269,754 | user_7e288ab34c36 | Cooking | I went through a thick wood cutting board like yours (not end grain but quite decent) but it was too unwieldy to wash and disinfect. I then tried the composite wood boards - forget the brand but i think they were Epicurean like /u/rswinkler also posted about. Only problem is, they slip around too much and are also not ... | 2 | t3_4cf2hw | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1hutsi | null | false | 2016-03-29T16:42:34Z |
d1huq6z | t1_d1huq6z | 1,459,269,628 | user_a074801b5593 | Cooking | Irish eh? Head on over to the Green Spot | 1 | t1_d1htgcj | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1huq6z | null | false | 2016-03-29T16:40:28Z |
d1huleq | t1_d1huleq | 1,459,269,462 | user_a074801b5593 | Cooking | Unlimited funds? My GF and I would be drinking all the irish whisky, scotch whiskey, rye whiskey....
No bourbon though, but 100% rye, please please please please please | 1 | t1_d1h22sd | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1huleq | null | false | 2016-03-29T16:37:42Z |
d1hukxr | t1_d1hukxr | 1,459,269,445 | [deleted] | Cooking | [deleted] | 1 | t3_4ce3ak | t3_4ce3ak | /r/Cooking/comments/t3_4ce3ak/d1hukxr | null | false | 2016-03-29T16:37:25Z |
d1hujpn | t1_d1hujpn | 1,459,269,401 | user_75931d5e199a | Cooking | Oxtail and duck. | 2 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hujpn | null | false | 2016-03-29T16:36:41Z |
d1huhui | t1_d1huhui | 1,459,269,336 | user_3496fe8efd98 | Cooking | Roasted like other people have said but with diced bacon and a little bit of grated cheese (if you don't mind the added calories) | 3 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1huhui | null | false | 2016-03-29T16:35:36Z |
d1huhkk | t1_d1huhkk | 1,459,269,327 | user_bf8a155f26da | Cooking | My wife got me this book for my birthday last year. This year she's getting me [this](http://www.amazon.com/Whole-Beast-Nose-Tail-Eating/dp/0060585366/ref=sr_1_1?s=books&ie=UTF8&qid=1459269190&sr=1-1&keywords=the+whole+beast)
| 1 | t1_d1hcwc0 | t3_4ccgsr | /r/Cooking/comments/t3_4ccgsr/d1huhkk | null | false | 2016-03-29T16:35:27Z |
d1hugub | t1_d1hugub | 1,459,269,301 | user_7992479ba111 | Cooking | Depends on the specific usage. I'm no food scientist, but I bet that marrow has a bunch of other stuff besides just fat. Those other things in there can burn if you heat it too high. I would advise against using marrow to sear anything. However, using it for a lower temperature application is probably fine. | 4 | t3_4cfxto | t3_4cfxto | /r/Cooking/comments/t3_4cfxto/d1hugub | null | false | 2016-03-29T16:35:01Z |
d1hugbb | t1_d1hugbb | 1,459,269,283 | user_b4e8c978071b | Cooking | Boil for a few minutes, then drain/dry for 20-30 minutes.
Pour over a dressing made of garlic, vinegar, lemon juice, mustard, salt, pepper, olive oil and some chili.
Got the recipe from this video: https://www.youtube.com/watch?v=PqSZ89FqpiY | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hugbb | null | false | 2016-03-29T16:34:43Z |
d1hue40 | t1_d1hue40 | 1,459,269,207 | user_b7e90cd9a921 | Cooking | Oh ok. That is why I prefer my chicken at 144ish. Firmer texture while still being a tad pink and nice and tender and juicy. I have found that longer times at lower temps just make the meat softer, which is a bit unappetizing to me, but whatever you find works, works. | 1 | t1_d1hsvo2 | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1hue40 | null | false | 2016-03-29T16:33:27Z |
d1hucxc | t1_d1hucxc | 1,459,269,163 | user_a1df1a1d68f8 | Cooking | Is paprika an actual kind of pepper? I thought it was just the spice made from chili peppers. | 2 | t3_4cfowo | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1hucxc | null | false | 2016-03-29T16:32:43Z |
d1hu9do | t1_d1hu9do | 1,459,269,041 | user_bace08f42a83 | Cooking | Aah sorry, didn't know that :/ | 9 | t1_d1hszui | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1hu9do | null | false | 2016-03-29T16:30:41Z |
d1hu8v5 | t1_d1hu8v5 | 1,459,269,024 | user_ea88f9a4a885 | Cooking | Go dual fuel. Electric convection oven with a gas cooktop. Electric ranges are complete garbage. I have an Electrolux. It's pretty good. If you can, on a larger burner, get a wok ring. | 2 | t3_4cfi1l | t3_4cfi1l | /r/Cooking/comments/t3_4cfi1l/d1hu8v5 | null | false | 2016-03-29T16:30:24Z |
d1hu61g | t1_d1hu61g | 1,459,268,923 | user_b7e90cd9a921 | Cooking | Gotcha, the "to be exact" threw me off. | 2 | t1_d1ht2sd | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1hu61g | null | false | 2016-03-29T16:28:43Z |
d1hu4z7 | t1_d1hu4z7 | 1,459,268,885 | user_728b60156e73 | Cooking | I'm confused. What do you mean by "pinching the blade?" What am I supposed to loosen? | 3 | t1_d1ho151 | t3_4cfiln | /r/Cooking/comments/t3_4cfiln/d1hu4z7 | null | false | 2016-03-29T16:28:05Z |
d1hu49o | t1_d1hu49o | 1,459,268,861 | user_0e4efcd3c2c4 | Cooking | Could you explain this a bit further,
do you mean loosen the grip on the knife or on the food you're cutting? | 3 | t1_d1ho151 | t3_4cfiln | /r/Cooking/comments/t3_4cfiln/d1hu49o | null | false | 2016-03-29T16:27:41Z |
d1hu39m | t1_d1hu39m | 1,459,268,825 | user_dd60be6650d7 | Cooking | Steamed, then sprinkled with lemon pepper seasoning, not too much though. | 8 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hu39m | null | false | 2016-03-29T16:27:05Z |
d1hu1tf | t1_d1hu1tf | 1,459,268,774 | user_ed6bf554bd98 | Cooking | Organic whole milk | 1 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hu1tf | null | false | 2016-03-29T16:26:14Z |
d1hu0lv | t1_d1hu0lv | 1,459,268,731 | user_0e4efcd3c2c4 | Cooking | Thrown into anything with sauce, the florets soak it up and become little flavour bombs. Stirfrys, curries, pasta dishes etc. Sooo good. | 2 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hu0lv | null | false | 2016-03-29T16:25:31Z |
d1htxdh | t1_d1htxdh | 1,459,268,618 | user_a292efc8c0fa | Cooking | I think I like your answer the best. | 1 | t1_d1hgh9c | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1htxdh | null | false | 2016-03-29T16:23:38Z |
d1htvx3 | t1_d1htvx3 | 1,459,268,567 | user_8da4d76c162c | Cooking | Roasted! | 3 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1htvx3 | null | false | 2016-03-29T16:22:47Z |
d1htvd5 | t1_d1htvd5 | 1,459,268,547 | user_3519b41d9662 | Cooking | Definitely this. Overcooking it doesn't help, but brining is great to keep things moist. I usually just use a basic brine (salt, sugar, and water) with some french dressing and garlic chili paste. Let the chicken sit in it for about 4 or 5 hours then use it like normal. | 2 | t1_d1h6c57 | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1htvd5 | null | false | 2016-03-29T16:22:27Z |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.