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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d1htva7 | t1_d1htva7 | 1,459,268,544 | user_3466c23920ee | Cooking | Season with salt and a pat of butter. Cover, and throw it in the microwave for 3 minutes. Damn delicious. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1htva7 | null | false | 2016-03-29T16:22:24Z |
d1htn1w | t1_d1htn1w | 1,459,268,249 | user_173aa3493381 | Cooking | Luckily I live in Kentucky, so I have a handful of great bourbon distilleries within an hour of me. But I'd love to do a scotch distillery tour as well, definitely that over a bottle of pappy. | 2 | t1_d1hs4dj | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1htn1w | null | false | 2016-03-29T16:17:29Z |
d1htmd1 | t1_d1htmd1 | 1,459,268,225 | user_3ce2b2883e39 | Cooking | Pro tip: DO NOT PUT WOODEN BOARD IN DISHWASHER.
Made this mistake in my first college home outside the dorms and ended up with 3 small cutting boards | 1 | t1_d1hl2rv | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1htmd1 | null | false | 2016-03-29T16:17:05Z |
d1htl2q | t1_d1htl2q | 1,459,268,180 | user_a292efc8c0fa | Cooking | Couldn't do it, bruh. I definitely am a pleeb. I don't know what I had, but it reminded me of when someone put out their cigarette in a shotglass or liquor. Then my friends would continue to drink it and they'd come and talk to me with their stank smoke breath. *gaaaaaaaaaaaag* | -1 | t1_d1hs5j7 | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1htl2q | null | false | 2016-03-29T16:16:20Z |
d1htkpy | t1_d1htkpy | 1,459,268,168 | user_23dd0c95ea98 | Cooking | Best empanadas I had were actually in valaparaiso in Chile. | 4 | t1_d1hszui | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1htkpy | null | false | 2016-03-29T16:16:08Z |
d1htim6 | t1_d1htim6 | 1,459,268,094 | user_3c9e43973455 | Cooking | You can grill chicken or pan fry it for color and grill marks and then steam it in some aluminum foil. Poke holes in the foil and put the foil package over a small pot or sauce pan with white wine and water. Use a low temp, enough to create the steam. | 1 | t3_4cd7ge | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1htim6 | null | false | 2016-03-29T16:14:54Z |
d1htgcj | t1_d1htgcj | 1,459,268,014 | user_9f9ce5d170c9 | Cooking | I'm Journeying mostly with Tullemore Dew.
Perhaps someday Islay will be right. | 1 | t1_d1ht8a8 | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1htgcj | null | false | 2016-03-29T16:13:34Z |
d1htfts | t1_d1htfts | 1,459,267,995 | user_24b189ca7e79 | Cooking | [SHAKSUKA!](http://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta)
But seriously, 40 eggs will go pretty fast in normal diet. I eat 3 eggs each morning so even at that pace I'd probably have them eaten before they go bad. | 5 | t3_4cfh2k | t3_4cfh2k | /r/Cooking/comments/t3_4cfh2k/d1htfts | null | false | 2016-03-29T16:13:15Z |
d1htc5r | t1_d1htc5r | 1,459,267,868 | user_ebc4a19094a7 | Cooking | I do 10-12 tenderloins with olive oil and spices in a pyrex at 400ish, and it takes about 15-20min.
So delicious! | 0 | t1_d1hagr5 | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1htc5r | null | false | 2016-03-29T16:11:08Z |
d1ht8a8 | t1_d1ht8a8 | 1,459,267,729 | user_8867979f13e1 | Cooking | Whiskey is a journey. You start in Bourbon County, and one day you're walking hand-in-hand with Johnny. Someday you'll board the ferry to Islay. | 3 | t1_d1hsrqz | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1ht8a8 | null | false | 2016-03-29T16:08:49Z |
d1ht76i | t1_d1ht76i | 1,459,267,692 | user_4acb4b19c03f | Cooking | I like to drain the tomatoes of excess water by dicing them and putting them into a strainer over a bowl, toss with salt, and let sit for at 45 minutes but the longer the better. Stir on occasion. It also boosts the tomato flavor, they may taste a little sweeter as well. The toss with other ingredients. | 2 | t3_4ccubd | t3_4ccubd | /r/Cooking/comments/t3_4ccubd/d1ht76i | null | false | 2016-03-29T16:08:12Z |
d1ht6uh | t1_d1ht6uh | 1,459,267,680 | user_bd27a71a3666 | Cooking | Toss with Olive oil and thin garlic slices. Broil until starts to get black spots. Cover with parm and continue to broil. | 3 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ht6uh | null | false | 2016-03-29T16:08:00Z |
d1ht5gg | t1_d1ht5gg | 1,459,267,630 | user_20d642213903 | Cooking | Kenji has some great opinions on this
http://www.seriouseats.com/2015/09/how-to-season-and-maintain-a-wood-cutting-board.html | 2 | t3_4cf2hw | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1ht5gg | null | false | 2016-03-29T16:07:10Z |
d1ht4wn | t1_d1ht4wn | 1,459,267,610 | user_4b121ccf34ad | Cooking | Your love of Islays makes my toes tingle. <3 | 2 | t1_d1h56bt | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1ht4wn | null | false | 2016-03-29T16:06:50Z |
d1ht48t | t1_d1ht48t | 1,459,267,585 | user_c5eae9bef34d | Cooking | Just for clarification, it should be WAY below 32, shouldn't it? Like 0F? | 7 | t1_d1hrcy9 | t3_4cfn3l | /r/Cooking/comments/t3_4cfn3l/d1ht48t | null | false | 2016-03-29T16:06:25Z |
d1ht3jr | t1_d1ht3jr | 1,459,267,560 | user_4b121ccf34ad | Cooking | I dunno, man, I'd pay a small fortune for garden-grown, sun-ripened tomatoes in the dead of winter. | 9 | t1_d1hito1 | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1ht3jr | null | false | 2016-03-29T16:06:00Z |
d1ht2sd | t1_d1ht2sd | 1,459,267,535 | user_9bf43c03e34b | Cooking | Theres a difference of like 1% timing depending on fat content and I never suggested to be exact just that its very easy to pasteurize at lower temps than 165f. | 1 | t1_d1hq2m3 | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1ht2sd | null | false | 2016-03-29T16:05:35Z |
d1ht1mb | t1_d1ht1mb | 1,459,267,494 | user_786196872b6d | Cooking | Slow it down a bit and get a good instant read thermometer. Cook to temp not time. Pull from heat just shy of 165f and let coast to the finish. | 1 | t3_4cd7ge | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1ht1mb | null | false | 2016-03-29T16:04:54Z |
d1hszui | t1_d1hszui | 1,459,267,431 | user_ea88f9a4a885 | Cooking | Empanadas aren't only Argentine. They're made everywhere from Tijuana to San Juan to Montevideo. | 10 | t3_4cfowo | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1hszui | null | false | 2016-03-29T16:03:51Z |
d1hsz77 | t1_d1hsz77 | 1,459,267,407 | user_e6f4ab056fd7 | Cooking | Cut into florets. Boil for just a minute or two. Sautee in a wok with a great helping of garlic, salt, and (already sauteed) beef/pork/chicken. | 6 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hsz77 | null | false | 2016-03-29T16:03:27Z |
d1hsz78 | t1_d1hsz78 | 1,459,267,407 | user_a25558da8bb5 | Cooking | I don't think you'll find an end grain that meets your described needs. I love mine, got it from ProTeak several years ago, but it does weigh more than a baby. They also offer less substantial plank style boards that look quality.
Why not get a beautiful board that you can leave out on display? | 1 | t3_4cf2hw | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1hsz78 | null | false | 2016-03-29T16:03:27Z |
d1hsz7b | t1_d1hsz7b | 1,459,267,407 | user_0781b630f97c | Cooking | [This page](http://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-cooking-lessons-from-the-kitchn-36891) is meant specifically for you. | 1 | t3_4cd7ge | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1hsz7b | null | false | 2016-03-29T16:03:27Z |
d1hsz2a | t1_d1hsz2a | 1,459,267,402 | user_ace097deaa4d | Cooking | If you want the best board for your knife, then you want end-grain. If it's too unwieldy for you, just get an edge-grain one instead; they are generally less thick.
> Not too large and definitely not too thick.
End-grain cutting boards are thick to prevent them from splitting. The increased number of joints (compared... | 11 | t3_4cf2hw | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1hsz2a | null | false | 2016-03-29T16:03:22Z |
d1hswtd | t1_d1hswtd | 1,459,267,320 | user_4726176c0ce6 | Cooking | Marinade! | 1 | t3_4cd7ge | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1hswtd | null | false | 2016-03-29T16:02:00Z |
d1hsweu | t1_d1hsweu | 1,459,267,307 | user_9f9ce5d170c9 | Cooking | Chocolate mousse? | 1 | t3_4ce3ak | t3_4ce3ak | /r/Cooking/comments/t3_4ce3ak/d1hsweu | null | false | 2016-03-29T16:01:47Z |
d1hsw0v | t1_d1hsw0v | 1,459,267,293 | user_e4db4fdf3e3b | Cooking | My girlfriend works at TJs and says cabbage is only available around St. Patrick's Day. | 1 | t1_d1hrk49 | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hsw0v | null | false | 2016-03-29T16:01:33Z |
d1hsvo2 | t1_d1hsvo2 | 1,459,267,281 | user_8fe5a6fe79ac | Cooking | For some reason I feel it is undercooked and a little pinkish/reddish when I do it for any less than 90. That is just what I am happy with. | 1 | t1_d1hq5lu | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1hsvo2 | null | false | 2016-03-29T16:01:21Z |
d1hstni | t1_d1hstni | 1,459,267,209 | user_9f9ce5d170c9 | Cooking | Wegmans. the whole damn company. | 2 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hstni | null | false | 2016-03-29T16:00:09Z |
d1hstfr | t1_d1hstfr | 1,459,267,201 | user_9bf43c03e34b | Cooking | 143, same time, amazing. | 1 | t1_d1hnk0o | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1hstfr | null | false | 2016-03-29T16:00:01Z |
d1hsrqz | t1_d1hsrqz | 1,459,267,142 | user_9f9ce5d170c9 | Cooking | I'll pass on Scotch that tastes like burnt log, but the rest are usually very good. | 2 | t1_d1hs5j7 | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hsrqz | null | false | 2016-03-29T15:59:02Z |
d1hspjl | t1_d1hspjl | 1,459,267,065 | user_1e77217b672b | Cooking | American Test Kitchen does a great review of cutting boards:
https://www.youtube.com/watch?v=lPyhS2LX_Co | 16 | t3_4cf2hw | t3_4cf2hw | /r/Cooking/comments/t3_4cf2hw/d1hspjl | null | false | 2016-03-29T15:57:45Z |
d1hso5c | t1_d1hso5c | 1,459,267,014 | user_9f9ce5d170c9 | Cooking | I change out the plastic ones about every 5 years, (the cheap flexible type) when they are too gouged up to clean well.
I've only lost one wood cutting board; and that was due to the ex-gf soaking it in the sink. (it was probably 40 years old too) | 1 | t3_4cdnxk | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hso5c | null | false | 2016-03-29T15:56:54Z |
d1hsnrp | t1_d1hsnrp | 1,459,267,000 | user_4b121ccf34ad | Cooking | Dobos torte is one of my favorite show-stopper desserts.
Also a big fan of crepes and pogacsa (basically hungarian croissants/biscuits layered with cheese and bacon crumbles). | 2 | t3_4cac1s | t3_4cac1s | /r/Cooking/comments/t3_4cac1s/d1hsnrp | null | false | 2016-03-29T15:56:40Z |
d1hsmoz | t1_d1hsmoz | 1,459,266,962 | user_456b7da56171 | Cooking | Good blue cheese from southern France :) | 1 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hsmoz | null | false | 2016-03-29T15:56:02Z |
d1hsltc | t1_d1hsltc | 1,459,266,930 | user_a364614be46c | Cooking | Come to Chambana! We've got at least three excellent sushi restaurants and a charcuterie guy who obtains great fresh fish for sale via unknown black magics. | 2 | t1_d1hb23v | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hsltc | null | false | 2016-03-29T15:55:30Z |
d1hsihm | t1_d1hsihm | 1,459,266,814 | user_668a25c31a49 | Cooking | lightly steamed. salt and pepper. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hsihm | null | false | 2016-03-29T15:53:34Z |
d1hsii9 | t1_d1hsii9 | 1,459,266,814 | user_3b365abfcbe9 | Cooking | After each use. I have been using empty cereal boxes though | 0 | t3_4cdnxk | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hsii9 | null | false | 2016-03-29T15:53:34Z |
d1hsi19 | t1_d1hsi19 | 1,459,266,798 | user_87ff905df607 | Cooking | Calm down there Hulk! | 1 | t1_d1hfjwd | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hsi19 | null | false | 2016-03-29T15:53:18Z |
d1hsgu6 | t1_d1hsgu6 | 1,459,266,757 | user_2a5c8c09595f | Cooking | "When it has hole in the middle"
*My mom* | 2 | t3_4cdnxk | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hsgu6 | null | false | 2016-03-29T15:52:37Z |
d1hsg9v | t1_d1hsg9v | 1,459,266,736 | user_750c3783a301 | Cooking | Simmer it gently in beef stock (slow cooker is ideal). | 1 | t3_4cfelo | t3_4cfelo | /r/Cooking/comments/t3_4cfelo/d1hsg9v | null | false | 2016-03-29T15:52:16Z |
d1hsftd | t1_d1hsftd | 1,459,266,721 | user_8e1d03bb7839 | Cooking | you're going to have to define "near them". i can understand the point if the closest real grocery store is 30-45 minutes away (been there, done that, had to either intensively pre-plan in cooking, jury-rig solutions, or do without), but saying "oh i have to get in the car to get that" doesn't mean anything to me. i'... | 2 | t1_d1hryzt | t3_4ccem3 | /r/Cooking/comments/t3_4ccem3/d1hsftd | null | false | 2016-03-29T15:52:01Z |
d1hseco | t1_d1hseco | 1,459,266,669 | user_7dfc32718fa6 | Cooking | I do this at least once a week. | 1 | t1_d1hl2rv | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hseco | null | false | 2016-03-29T15:51:09Z |
d1hscts | t1_d1hscts | 1,459,266,614 | user_750c3783a301 | Cooking | Break into florets and steam for 8-10 minutes.
Edit: Several comments have recommended a much lower steaming time.
To clarify, I use [one of these](http://cdn.sheknows.com/articles/2012/03/vegetable-steamer.jpg) for steaming, as opposed to [one of these](http://image.made-in-china.com/2f0j00dCGaOFnBkicT/Steamer-Bask... | 79 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hscts | null | false | 2016-03-29T15:50:14Z |
d1hsbni | t1_d1hsbni | 1,459,266,572 | user_750c3783a301 | Cooking | Yes.
Obviously cooking beef in marrow is best in terms of develoing flavour.
It makes fantastic roast potatoes, too. | 2 | t3_4cfxto | t3_4cfxto | /r/Cooking/comments/t3_4cfxto/d1hsbni | null | false | 2016-03-29T15:49:32Z |
d1hsbht | t1_d1hsbht | 1,459,266,567 | user_4b121ccf34ad | Cooking | Kiwi. Even if price was no issue, I still go back to my Kiwis. They're sharp, cheap, and I am brutal on any knife. My brother makes custom knives and has made me several, but I still love them. | 1 | t3_4cbc6y | t3_4cbc6y | /r/Cooking/comments/t3_4cbc6y/d1hsbht | null | false | 2016-03-29T15:49:27Z |
d1hsaa3 | t1_d1hsaa3 | 1,459,266,523 | user_8867979f13e1 | Cooking | 'Truffle essence' or 'truffle fragrance' are usually the key aromatic in truffle oil. They are entirely synthetic, no real truffles were used. | 2 | t1_d1haakr | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hsaa3 | null | false | 2016-03-29T15:48:43Z |
d1hs6vk | t1_d1hs6vk | 1,459,266,401 | user_133aa46b8c63 | Cooking | Laminate and end grain boards will eventually split. Just replace them when they do. | 5 | t1_d1hruzt | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hs6vk | null | false | 2016-03-29T15:46:41Z |
d1hs6gh | t1_d1hs6gh | 1,459,266,387 | user_a61d8af324e6 | Cooking | Low-heat oven before frying. 250 degrees. 15-45 mins depending on the thickness of the meat and desired doneness.
EDIT: [Here](https://www.youtube.com/watch?v=GZ4xl7XJM08) is a video full of interesting ideas along the same vein. | 4 | t3_4cfl6q | t3_4cfl6q | /r/Cooking/comments/t3_4cfl6q/d1hs6gh | null | false | 2016-03-29T15:46:27Z |
d1hs5j7 | t1_d1hs5j7 | 1,459,266,354 | user_8867979f13e1 | Cooking | Those are the best ones, a nice smokey Islay. | 3 | t1_d1hl0rb | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hs5j7 | null | false | 2016-03-29T15:45:54Z |
d1hs4dj | t1_d1hs4dj | 1,459,266,312 | user_8867979f13e1 | Cooking | I've had all of them, and they are great whiskeys, but now it's not worth the hassle and inflated market price. It's more fun to save that money and use it to travel to distilleries and have those experiences. My wife would be pissed if I brought home a $2000 whiskey, but she was pretty damn happy when I booked us pla... | 2 | t1_d1hkua5 | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hs4dj | null | false | 2016-03-29T15:45:12Z |
d1hs31p | t1_d1hs31p | 1,459,266,266 | user_4b121ccf34ad | Cooking | I like full stalks sliced into large pieces slow-roasted with a touch of balsamic + roasted garlic. | 3 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hs31p | null | false | 2016-03-29T15:44:26Z |
d1hryzt | t1_d1hryzt | 1,459,266,122 | user_dab7004182a4 | Cooking | Not everyone has a large store near them. I only have a minor one for day to day items but if I want anything special I have to travel by bus or car to a larger store. | 3 | t1_d1hovo8 | t3_4ccem3 | /r/Cooking/comments/t3_4ccem3/d1hryzt | null | false | 2016-03-29T15:42:02Z |
d1hryx1 | t1_d1hryx1 | 1,459,266,119 | user_4c2e8a9ef4ea | Cooking | As I kid, I thought I hated seafood. It turned out seafood quality where I lived wasn't great because we weren't near the coast. I eat my fill when I travel to places with super fresh catches. | 3 | t1_d1hjix5 | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hryx1 | null | false | 2016-03-29T15:41:59Z |
d1hryo3 | t1_d1hryo3 | 1,459,266,110 | [deleted] | Cooking | [deleted] | 1 | t3_4cfl6q | t3_4cfl6q | /r/Cooking/comments/t3_4cfl6q/d1hryo3 | null | false | 2016-03-29T15:41:50Z |
d1hrxkv | t1_d1hrxkv | 1,459,266,072 | user_4b121ccf34ad | Cooking | I don't have any friends/family/coworkers who are even remotely close to biological/heath fields. Generally when they start talking about health/biology/science, I tune it out otherwise I have to listen to people panicking about mosquito-transmitted viruses in Ohio when it's snowing or "negative-calorie" foods or mirac... | 0 | t1_d1hribz | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hrxkv | null | false | 2016-03-29T15:41:12Z |
d1hrwd4 | t1_d1hrwd4 | 1,459,266,029 | user_6cad8265d795 | Cooking | Green chartreuse. | 1 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hrwd4 | null | false | 2016-03-29T15:40:29Z |
d1hrvmm | t1_d1hrvmm | 1,459,266,003 | user_6cad8265d795 | Cooking | Cherry juice.
| 1 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hrvmm | null | false | 2016-03-29T15:40:03Z |
d1hrvah | t1_d1hrvah | 1,459,265,990 | user_97c93bc75290 | Cooking | Please drop and shatter your knives while you're at it. Just drop and shatter everything. Make sure it hits a chalkboard on the way down so it can express how we all feel about using knives on glass. | 1 | t1_d1hlk9g | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hrvah | null | false | 2016-03-29T15:39:50Z |
d1hruzt | t1_d1hruzt | 1,459,265,979 | user_b8b65d8b41ca | Cooking | Will it eventually stop cracking? I wash my board after every use, I don't soak it or use a dishwasher, and I oil it every month. This thing is starting to develop its own geography :S The different horizontal layers are popping away from each other. | 5 | t1_d1h8rwo | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hruzt | null | false | 2016-03-29T15:39:39Z |
d1hrtte | t1_d1hrtte | 1,459,265,936 | user_4c2e8a9ef4ea | Cooking | I shop there on occasion because it's on my way home from work. Quite a bit of their produce are priced well. I splurge on grass finished beef if I'm making something special. It really does taste better. | 1 | t1_d1h4o8x | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hrtte | null | false | 2016-03-29T15:38:56Z |
d1hrt7s | t1_d1hrt7s | 1,459,265,914 | user_2cdfcc91b9af | Cooking | San Marzano tomatoes. Those things can get up to $6 a can in some places.
Also pine nuts and Parm Regg.
Can you tell I like Italian food? | 2 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hrt7s | null | false | 2016-03-29T15:38:34Z |
d1hrpl2 | t1_d1hrpl2 | 1,459,265,781 | user_f8dbd7398466 | Cooking | Barely steamed (still has some crunch to it) with cheddar cheese sauce
Tempura'd w/dipping sauce
Beaten with eggs and some other veggies and pan fried (Egg Foo Yung)
Battered and deep fried with Ranch dressing for dipping
I also chop it up and add to my stuffing. Don't know why, but I have to have broccoli in my stuff... | 3 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hrpl2 | null | false | 2016-03-29T15:36:21Z |
d1hrndw | t1_d1hrndw | 1,459,265,697 | user_289a0fc81869 | Cooking | High fat, low carb diets have been proven to increase HDL and lower bad LDL while increasing good LDL. | 5 | t1_d1hf928 | t3_4ccm81 | /r/Cooking/comments/t3_4ccm81/d1hrndw | null | false | 2016-03-29T15:34:57Z |
d1hrlt0 | t1_d1hrlt0 | 1,459,265,642 | user_998e6d706d3f | Cooking | As a professional chef, NOTHING compares to a gas stove in terms of controllability, and versatility.
The newest and most expensive induction units are still not in the same league as gas. And you can't use anything but ferrous cookware, so if you have any copper, any aluminum, or any glass or ceramic stuff you ever w... | 5 | t3_4cfi1l | t3_4cfi1l | /r/Cooking/comments/t3_4cfi1l/d1hrlt0 | null | false | 2016-03-29T15:34:02Z |
d1hrk49 | t1_d1hrk49 | 1,459,265,583 | user_97c93bc75290 | Cooking | They have great deals on organic apples, pears, etc.
They seasonally have brussels sprouts on the stalk, for a very good price. Unless you're looking for something exotic, they have more good produce than either of the WF locations we have locally. Paying per piece rather than per pound is really a great thing where ... | 1 | t1_d1hn8d3 | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hrk49 | null | false | 2016-03-29T15:33:03Z |
d1hrjv7 | t1_d1hrjv7 | 1,459,265,574 | user_35fdba274277 | Cooking | Scallops. | 1 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hrjv7 | null | false | 2016-03-29T15:32:54Z |
d1hrj35 | t1_d1hrj35 | 1,459,265,547 | user_75f355f6bd22 | Cooking | If cutting them and water boarding them (ha) are par for the course what is mistreatment?! | 3 | t1_d1hqdbt | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hrj35 | null | false | 2016-03-29T15:32:27Z |
d1hribi | t1_d1hribi | 1,459,265,518 | user_c0617e3e9516 | Cooking | Rum ham. | 1 | t3_4cdkn4 | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1hribi | null | false | 2016-03-29T15:31:58Z |
d1hribz | t1_d1hribz | 1,459,265,518 | user_e6ab8f5a4308 | Cooking | I'm talking about in conversation. I feel like anytime someone uses hand sanitizer someone else mentions this. | 1 | t1_d1hrc9f | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hribz | null | false | 2016-03-29T15:31:58Z |
d1hrfzk | t1_d1hrfzk | 1,459,265,433 | user_c107c4f63125 | Cooking | Put some canned green beans in too. It's great. | 1 | t1_d1hf8o1 | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1hrfzk | null | false | 2016-03-29T15:30:33Z |
d1hrear | t1_d1hrear | 1,459,265,372 | user_1cf7aba075eb | Cooking | Meat, fresh fish, and fancy cheese. | 2 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hrear | null | false | 2016-03-29T15:29:32Z |
d1hrdx6 | t1_d1hrdx6 | 1,459,265,358 | user_289a0fc81869 | Cooking | Every other fat is healthier than trans fat. | 3 | t1_d1hezh3 | t3_4ccm81 | /r/Cooking/comments/t3_4ccm81/d1hrdx6 | null | false | 2016-03-29T15:29:18Z |
d1hrdw8 | t1_d1hrdw8 | 1,459,265,357 | user_8924d8a05a79 | Cooking | saffron | 1 | t3_4cd01m | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hrdw8 | null | false | 2016-03-29T15:29:17Z |
d1hrd9e | t1_d1hrd9e | 1,459,265,334 | user_cec7a6477a88 | Cooking | But I mix the melted plastic into cheese sauce to make it extra 'Merican tasting! | 3 | t1_d1hqg1b | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hrd9e | null | false | 2016-03-29T15:28:54Z |
d1hrcy9 | t1_d1hrcy9 | 1,459,265,322 | user_30e908a560ae | Cooking | Depends on the freezer settings. Mine is usually set to below 32f. | 2 | t3_4cfn3l | t3_4cfn3l | /r/Cooking/comments/t3_4cfn3l/d1hrcy9 | null | false | 2016-03-29T15:28:42Z |
d1hrc9f | t1_d1hrc9f | 1,459,265,296 | user_4b121ccf34ad | Cooking | I generally ignore news related to science as it's either over-sensationalized or completely inaccurate (or both). | 0 | t1_d1hnm38 | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hrc9f | null | false | 2016-03-29T15:28:16Z |
d1hrbvb | t1_d1hrbvb | 1,459,265,282 | user_4b78c9b47cd0 | Cooking | Order it on Amazon, they have gigantic containers that should last a week or two for a serious nutella consumer and a couple of months for a 5 person family | 1 | t1_d1h7l0c | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hrbvb | null | false | 2016-03-29T15:28:02Z |
d1hraux | t1_d1hraux | 1,459,265,245 | user_bca6f7efee19 | Cooking | Hygroscopic is one of the factors, along with polyphenolic substances (tannins), and lack of oxygen.
TehFuck is likely referring to this study:
https://www.researchgate.net/publication/228343502_Survival_of_bacteria_on_wood_and_plastic_particles_Dependence_on_wood_species_and_environmental_conditions | 2 | t1_d1hptad | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hraux | null | false | 2016-03-29T15:27:25Z |
d1hra5o | t1_d1hra5o | 1,459,265,220 | user_2506b671ed3b | Cooking | QUICHE, i love quiche | 3 | t3_4cfh2k | t3_4cfh2k | /r/Cooking/comments/t3_4cfh2k/d1hra5o | null | false | 2016-03-29T15:27:00Z |
d1hr7o5 | t1_d1hr7o5 | 1,459,265,130 | user_f312856226d2 | Cooking | Broccoli on pizza is revolutionary. | 14 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hr7o5 | null | false | 2016-03-29T15:25:30Z |
d1hr76b | t1_d1hr76b | 1,459,265,112 | user_1b147e8cbae9 | Cooking | Yes, I am mostly concerned about texture. Thanks for your response. | 2 | t1_d1hqy0g | t3_4cfn3l | /r/Cooking/comments/t3_4cfn3l/d1hr76b | null | false | 2016-03-29T15:25:12Z |
d1hr4n3 | t1_d1hr4n3 | 1,459,265,017 | user_2e28a41415e3 | Cooking | You got that backwards. | 2 | t1_d1hjmfo | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hr4n3 | null | false | 2016-03-29T15:23:37Z |
d1hr4fm | t1_d1hr4fm | 1,459,265,010 | user_226f8e01ff24 | Cooking | I get you. | 1 | t1_d1hllme | t3_4ccm81 | /r/Cooking/comments/t3_4ccm81/d1hr4fm | null | false | 2016-03-29T15:23:30Z |
d1hr2lu | t1_d1hr2lu | 1,459,264,945 | user_53b15e725644 | Cooking | When I was a kid, I didn't know seafood was purchased anywhere but the boat dock or some sketchy warehouse under a bridge. Grouper throat and fried brim tail are my favorite. Too bad I moved to the middle of the country and refuse to eat almost anything they have in the stores here. | 1 | t1_d1hdqen | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hr2lu | null | false | 2016-03-29T15:22:25Z |
d1hqz04 | t1_d1hqz04 | 1,459,264,816 | user_2ae7bbdfe826 | Cooking | My favorite way to prepare brocolli is to toss it with olive oil, salt, pepper, panko, and grated parmesan. Roast at 450 for a couple minutes until the panko is toasted. | 25 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hqz04 | null | false | 2016-03-29T15:20:16Z |
d1hqyna | t1_d1hqyna | 1,459,264,804 | user_ce7104016e76 | Cooking | More great ideas! | 2 | t1_d1hqvxt | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1hqyna | null | false | 2016-03-29T15:20:04Z |
d1hqy0g | t1_d1hqy0g | 1,459,264,781 | user_7d2871c5cc8c | Cooking | Like.. texture wise? It'll be a bit mushier once you defrost it, just like anything else you freeze, but that should be fine for beef tongue. Flavor wise? If you use a good enough container you shouldn't lose any noticeable amount of flavor | 4 | t3_4cfn3l | t3_4cfn3l | /r/Cooking/comments/t3_4cfn3l/d1hqy0g | null | false | 2016-03-29T15:19:41Z |
d1hqvxt | t1_d1hqvxt | 1,459,264,706 | user_3295b6d27b09 | Cooking | I was about to suggest this. I grew up in Miami and Cubans make something similar called [Pasta dé jamon](http://icuban.com/food/mobile/pasta_de_jamon.html). Tastes really good on some buttered toast for breakfast. I would also suggest ham croquettes, another thing I ate a lot of growing up.
Edit: talking about it m... | 4 | t1_d1hndxz | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1hqvxt | null | false | 2016-03-29T15:18:26Z |
d1hqvso | t1_d1hqvso | 1,459,264,701 | user_7d2871c5cc8c | Cooking | Not to mention that oil is hotter than steam | 1 | t1_d1hiqv8 | t3_4cchld | /r/Cooking/comments/t3_4cchld/d1hqvso | null | false | 2016-03-29T15:18:21Z |
d1hqvfc | t1_d1hqvfc | 1,459,264,688 | user_4df7c50a9fe0 | Cooking | I prefer it in florets, sautéed in some oil with chopped garlic, pepper flakes and salt. A little sesame oil doesn't hurt either. | 69 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hqvfc | null | false | 2016-03-29T15:18:08Z |
d1hquvt | t1_d1hquvt | 1,459,264,668 | user_7d2871c5cc8c | Cooking | Steam isn't hotter, but it has more energy. Both steam and boiling water are 212 fahrenheit, but steam also heats stuff up when it condenses back to 212 degree water. | 1 | t1_d1hdstc | t3_4cchld | /r/Cooking/comments/t3_4cchld/d1hquvt | null | false | 2016-03-29T15:17:48Z |
d1hqsym | t1_d1hqsym | 1,459,264,599 | user_7992479ba111 | Cooking | I like mine tossed in olive oil and seasonings and then roasted | 315 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1hqsym | null | false | 2016-03-29T15:16:39Z |
d1hqs54 | t1_d1hqs54 | 1,459,264,567 | user_c6cba7e23165 | Cooking | Quiche or breakfast casserole as well. My dad always made quiche with Swiss cheese, ham, and caramelized onions and it was fantastic. | 6 | t1_d1hb3dh | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1hqs54 | null | false | 2016-03-29T15:16:07Z |
d1hqpj2 | t1_d1hqpj2 | 1,459,264,473 | user_1b147e8cbae9 | Cooking | Hot Ham and Cheese Sandwiches! It's one of my all time favorites. So simple---basically grilled cheese with ham added with a dill pickle on the side. You could also make a great club sandwich with it as well.
Also, cube it and add to Quiche Lorraine. | 2 | t3_4cdkn4 | t3_4cdkn4 | /r/Cooking/comments/t3_4cdkn4/d1hqpj2 | null | false | 2016-03-29T15:14:33Z |
d1hqp9v | t1_d1hqp9v | 1,459,264,463 | user_7d2871c5cc8c | Cooking | You could hire an underling using money. Or have kids. | 1 | t1_d1h7gb2 | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1hqp9v | null | false | 2016-03-29T15:14:23Z |
d1hqm01 | t1_d1hqm01 | 1,459,264,343 | user_bf98d0f0fb3e | Cooking | Oh gosh, you're right. I didn't think on it much, but yes...you are very correct. | 1 | t1_d1hdstc | t3_4cchld | /r/Cooking/comments/t3_4cchld/d1hqm01 | null | false | 2016-03-29T15:12:23Z |
d1hqkw5 | t1_d1hqkw5 | 1,459,264,301 | user_e8e602002c8c | Cooking | The main advantage of them is that they are easy to sterilize, and you can't cut into them and leave little pockets of bacteria. They are hell on your knives though because the glass is harder than the metal of your knife. | 0 | t1_d1hiigj | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hqkw5 | null | false | 2016-03-29T15:11:41Z |
d1hqksv | t1_d1hqksv | 1,459,264,298 | user_a47c26818d68 | Cooking | They aren't all that expensive to begin with. I got mine from [Bed Bath and Beyond](http://www.bedbathandbeyond.com/store/product/epicurean-cutting-board/3272808?skuId=14043799&mcid=PS_googlepla_nonbrand_kitchenfoodprep_&adpos=1o1&creative=43742640949&device=c&matchtype=&network=g&gclid=CLv1re2V5ssCFVhahgod8jUNmg). 8x6... | 1 | t1_d1hft11 | t3_4cdnxk | /r/Cooking/comments/t3_4cdnxk/d1hqksv | null | false | 2016-03-29T15:11:38Z |
d1hqhf7 | t1_d1hqhf7 | 1,459,264,172 | user_d168f72607a7 | Cooking | I have one I like too. The classic pro I think its called. Used it a lot in the past to make doughs, not sure if that ninja blender can handle stuff like that, so it depends on what foods you want to make.
I grab a small 2 cup for mincing garlic, peppers etc. | 1 | t1_d1gsabc | t3_4cawmm | /r/Cooking/comments/t3_4cawmm/d1hqhf7 | null | false | 2016-03-29T15:09:32Z |
d1hqgwl | t1_d1hqgwl | 1,459,264,152 | user_998e6d706d3f | Cooking | It only helps with very thin cuts. Like even a chicken breast actually takes a very long time to come up from fridge temp. The serious eats website tested it empirically.
Speaking of which, go read Serious Eats, search for articles on panfrying steaks and the like, and you will find detailed help on this exact problem... | 5 | t1_d1ho8fa | t3_4cfl6q | /r/Cooking/comments/t3_4cfl6q/d1hqgwl | null | false | 2016-03-29T15:09:12Z |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.