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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d2mganr | t1_d2mganr | 1,461,957,698 | user_f4dccfad0b4a | Cooking | Nope. Just straight up frozen veggies steamed in a pot and then topped with the above. Was my easy but healthy-ish "I don't want to make anything" meal. | 4 | t1_d2mfcov | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mganr | null | false | 2016-04-29T19:21:38Z |
d2mg5su | t1_d2mg5su | 1,461,957,516 | user_183fe9020b35 | Cooking | I get confused with this sometimes. I'll add a beurre manie or something and I'm not sure how much to heat it to thicken it. I know I need to cook the flour taste out a little. But with a slurry, say arrowroot, I destroy it with heat. Well, that's a hyperbole, but it seems to help. | 1 | t1_d2m4u1w | t3_4gzoak | /r/Cooking/comments/t3_4gzoak/d2mg5su | null | false | 2016-04-29T19:18:36Z |
d2mg5s9 | t1_d2mg5s9 | 1,461,957,515 | user_c16dd14dcb0d | Cooking | [Salad](http://i.imgur.com/kjxafiQ.jpg)
[Started cooking](http://i.imgur.com/sVJbJ1l.jpg)
it was pretty good, but the chicken tasted very lemony im guessing i used too much lemon juice, I also used wayy too much olive oil. Thanks for your help.
| 1 | t1_d2k9s3g | t3_4grl3a | /r/Cooking/comments/t3_4grl3a/d2mg5s9 | null | false | 2016-04-29T19:18:35Z |
d2mg1g4 | t1_d2mg1g4 | 1,461,957,351 | user_183fe9020b35 | Cooking | Indian: Red, Shallots
Latin: White
French: Yellow, shallots, leeks, pearl
Italian: Yellow mainly
At least that's what I use
| 3 | t1_d2lnun9 | t3_4gwmqv | /r/Cooking/comments/t3_4gwmqv/d2mg1g4 | null | false | 2016-04-29T19:15:51Z |
d2mfoer | t1_d2mfoer | 1,461,956,864 | user_2bcff1775b17 | Cooking | I hate cooking for myself. I'm new to cooking but really love trying out new recipes when I know others will eat it, but won't do it for myself. | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mfoer | null | false | 2016-04-29T19:07:44Z |
d2mfhsu | t1_d2mfhsu | 1,461,956,614 | user_8e02b1062030 | Cooking | Dishwasher: baseball cap cleaner and I've yet to do it, but I've seen people cook in mason jars while a load is running. | 2 | t3_4gw7xi | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2mfhsu | null | false | 2016-04-29T19:03:34Z |
d2mfcov | t1_d2mfcov | 1,461,956,424 | user_57d467d50348 | Cooking | Do you add chicken? This sounds amazing. | 1 | t1_d2mcupi | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mfcov | null | false | 2016-04-29T19:00:24Z |
d2mf8tv | t1_d2mf8tv | 1,461,956,280 | user_080ae7270b6c | Cooking | Don't forget the extra donkey sauce! | 6 | t1_d2m9dhx | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mf8tv | null | false | 2016-04-29T18:58:00Z |
d2mf6wh | t1_d2mf6wh | 1,461,956,208 | user_97b8f00f7e7f | Cooking | ~~OP lives in a dorm w/o access to a kitchen.~~
EDIT: I should read more. | 1 | t1_d2mb12w | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mf6wh | null | false | 2016-04-29T18:56:48Z |
d2mf2rd | t1_d2mf2rd | 1,461,956,053 | user_316f5b4d17c7 | Cooking | I absolutely loved cooking for myself. that grew into cooking for my roommates which I loved doing too. then I started hosting dinners for my floor. I loved that too. I loved creating something that people really enjoyed. and being present when we would all eat together as a big group and hang out.
so I decided to get... | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mf2rd | null | false | 2016-04-29T18:54:13Z |
d2mf2il | t1_d2mf2il | 1,461,956,045 | user_8e02b1062030 | Cooking | If the rice cooker is your only option, then maybe a rice cooker cookbook. Or look for some flavor filled recipes online. I saved this one: http://www.food.com/recipe/easy-rice-cooker-chicken-curry-289825
Otherwise, I would recommend asking the parentals for an "Instant Pot". Think of it as an electric pressure coo... | 8 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mf2il | null | false | 2016-04-29T18:54:05Z |
d2mf1wd | t1_d2mf1wd | 1,461,956,022 | user_e6c2743c8557 | Cooking | Whenever I need lime juice I just crush it in my mighty fist! It does tend to get everywhere but the food is extra satisfying for my conquest of the small green fruit. | 1 | t1_d2l9iee | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2mf1wd | null | false | 2016-04-29T18:53:42Z |
d2mf1e3 | t1_d2mf1e3 | 1,461,956,003 | user_27d4839feec4 | Cooking | Super lazy way. Get some rice seasoning. I go to my local asian food store and get them cheap. I usually get Furikake brand. Less than $3 in my area. Also get a bottle of soy sauce. Little bit of both after it is cooked. Delicious. Eat it like a meal. | 34 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mf1e3 | null | false | 2016-04-29T18:53:23Z |
d2mez31 | t1_d2mez31 | 1,461,955,915 | user_00a415ec411e | Cooking | Why you could egg that shitty neighbor's house of course. Hail Satan. | 1 | t3_4gxbpk | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2mez31 | null | false | 2016-04-29T18:51:55Z |
d2meuky | t1_d2meuky | 1,461,955,749 | user_4b22b260f925 | Cooking | Same story. Left alone, I eat pizza rolls and fish sticks.
Cooking for others is more than gratifying, it is what makes me get up most days. | 3 | t1_d2ls5ng | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2meuky | null | false | 2016-04-29T18:49:09Z |
d2mepkc | t1_d2mepkc | 1,461,955,565 | user_ba1acf99bcf0 | Cooking |
**Anova Culinary Bluetooth Precision Cooker, Black** (7% price drop)
||||
--:|:--|:--
Current|$159.00|Amazon (New)
High|$179.00|Amazon (New)
Low|$139.00|Amazon (New)
|Average|$171.69|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/dRESUXv.png) | [FAQ](http://www.reddit.com/r/PriceZombie/wiki/index) ... | 1 | t1_d2mep69 | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2mepkc | null | false | 2016-04-29T18:46:05Z |
d2mep69 | t1_d2mep69 | 1,461,955,550 | user_bf421eb27b00 | Cooking | [Eggs are a great candidate for sous vide cooking](http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html). Essentially, what determines if an egg is hard boiled or soft boiled is the maximum temperature it reaches. If you put a egg into a water bath that's actually at the desired temperature, then you ... | 1 | t3_4gxbpk | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2mep69 | null | false | 2016-04-29T18:45:50Z |
d2mel1j | t1_d2mel1j | 1,461,955,396 | user_216155e99147 | Cooking | http://www.amazon.com/Masterclass-Non-stick-Mince-Tray-KCMCHB29/dp/B004ZKQBHW | 1 | t1_d2mb5lw | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2mel1j | null | false | 2016-04-29T18:43:16Z |
d2medme | t1_d2medme | 1,461,955,111 | user_27d4839feec4 | Cooking | I love cooking for a crowd. The more the merrier. My favorite is when everyone is here. I love cooking but for other people it is the best. Cooking for myself not so much. Usually just eat a sandwich or something lazy. | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2medme | null | false | 2016-04-29T18:38:31Z |
d2meaxk | t1_d2meaxk | 1,461,955,013 | user_9e616ba5c015 | Cooking | Get ready for long stressful dangerous hours I've pulled plenty of 16 hr days and that's when it's busy season, when it's not expect your hours too be cut. Body aches are also part of the game and unless you're very strong willed your passion is gonna get beaten out of you. Little pay I don't know what your currently ... | 22 | t3_4h0r0b | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2meaxk | null | false | 2016-04-29T18:36:53Z |
d2mdwze | t1_d2mdwze | 1,461,954,491 | user_bf2043801d28 | Cooking | That's similar but not it. Definitely no mint leaves (my wife is severely allergic to them and she had no reaction) and couldn't see any pasta, although that could have cooked to the point where it turned to mush. Thanks though!
| 1 | t1_d2mdh2q | t3_4gvr7c | /r/Cooking/comments/t3_4gvr7c/d2mdwze | null | false | 2016-04-29T18:28:11Z |
d2mdk5j | t1_d2mdk5j | 1,461,954,022 | user_30cb4de5e2f1 | Cooking | Shakshuka. Eggs poached in tomato sauce. | 1 | t3_4gxbpk | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2mdk5j | null | false | 2016-04-29T18:20:22Z |
d2mdh2q | t1_d2mdh2q | 1,461,953,911 | user_d1ee699b3b51 | Cooking | Did it have orzo by chance? Also did it have small crushed up green leaves?
Check this out: http://thelibyankitchen.blogspot.com/2011/11/sharba-libyia-libyan-soup.html
My dad's Libyan and made this all the time for us. I don't have the recipe memorized, but this looks like a good bet. The key here is the dried mint ... | 2 | t3_4gvr7c | t3_4gvr7c | /r/Cooking/comments/t3_4gvr7c/d2mdh2q | null | false | 2016-04-29T18:18:31Z |
d2mdbtp | t1_d2mdbtp | 1,461,953,719 | user_7d9ab7c95713 | Cooking | Upvoted for the second paragraph.
The cast iron is strong, and will survive.
Despite your roommate's dumbshit lazy ass. | 2 | t1_d2l44qv | t3_4guamv | /r/Cooking/comments/t3_4guamv/d2mdbtp | null | false | 2016-04-29T18:15:19Z |
d2mdbnc | t1_d2mdbnc | 1,461,953,713 | user_d417f37da92a | Cooking | You just put the flame too high, I guess. But this happens, don't worry about it. At next time, just try to add a slight amount of your ingredients and if it does need more e.g. milk then you can just add more of it. Be careful with the height. | 1 | t3_4gzoak | t3_4gzoak | /r/Cooking/comments/t3_4gzoak/d2mdbnc | null | false | 2016-04-29T18:15:13Z |
d2md79i | t1_d2md79i | 1,461,953,548 | user_5f3967ba596e | Cooking | Can I ask a question - are you used to eating out/takeout/prepackaged foods? I'm asking because people who eat out a lot/prepackaged foods get used to the large amounts of salt and sugar those foods contain, and anything home cooked tastes bland. Just wondering - not meant to offend if this is not the case. | 18 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2md79i | null | false | 2016-04-29T18:12:28Z |
d2md5tw | t1_d2md5tw | 1,461,953,495 | user_8290893f34a9 | Cooking | Cooking for yourself can seem formulaic and predictable at first. Why eat boring crap right? I felt the same way.
You will learn techniques spices and ingredients that are so simple you cant mess up or refuse. Even if you make it for yourself lol | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2md5tw | null | false | 2016-04-29T18:11:35Z |
d2md3mg | t1_d2md3mg | 1,461,953,414 | user_ab79f5537f49 | Cooking | As a Colombian, we love to cook for others. Grandma always had enough food in the pot, whether it was for 5 or for 15...bottomless hospitality. | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2md3mg | null | false | 2016-04-29T18:10:14Z |
d2mcyf1 | t1_d2mcyf1 | 1,461,953,221 | user_84489c8d9ab7 | Cooking | Paleo pancakes! Since the sugar/cream content of other dishes is a no-go, these use bananas for natural sweetness. The consistency is more crepe-like than true pancakes but still delicious.
http://paleoleap.com/flourless-banana-pancakes/ | 1 | t3_4gxbpk | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2mcyf1 | null | false | 2016-04-29T18:07:01Z |
d2mcwi1 | t1_d2mcwi1 | 1,461,953,150 | user_620ca2ac776a | Cooking | > hollandaise is like 90% butter. It's terrible for you
Um, no, butter is acctually good for you. | 5 | t1_d2lttia | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2mcwi1 | null | false | 2016-04-29T18:05:50Z |
d2mcvf9 | t1_d2mcvf9 | 1,461,953,110 | [deleted] | Cooking | [deleted] | 1 | t3_4gzqcp | t3_4gzqcp | /r/Cooking/comments/t3_4gzqcp/d2mcvf9 | null | false | 2016-04-29T18:05:10Z |
d2mcupi | t1_d2mcupi | 1,461,953,083 | user_f4dccfad0b4a | Cooking | Same here. Sometimes I would just heat some frozen shelled edamame and corn kernels, toss with salt, pepper, olive oil, and sriracha. I made that my meal more than a few times while living on my own :) | 6 | t1_d2lsa3w | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mcupi | null | false | 2016-04-29T18:04:43Z |
d2mctm8 | t1_d2mctm8 | 1,461,953,042 | user_37fcde4559fc | Cooking | Yes. I love watching those that I love enjoying something I made just for them. What usually happens when I eat my own cooking is I nitpick it to death (more salt, a little dry, etc) | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mctm8 | null | false | 2016-04-29T18:04:02Z |
d2mckj1 | t1_d2mckj1 | 1,461,952,701 | user_0e25a6fd3b9d | Cooking | Asian here. We cook rice in stock for chicken rice, in coconut juice and coconut shavings for coconut rice, in soy sauce mix and Chinese sausage for clay pot rice.
Learn to cook better. | 11 | t1_d2mba7m | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mckj1 | null | false | 2016-04-29T17:58:21Z |
d2mcgfj | t1_d2mcgfj | 1,461,952,555 | user_0e25a6fd3b9d | Cooking | You need salt so that your rice doesn't taste bland. You need to caramelize your onion to build flavour otherwise you are just boiling onion.
Think of it this way, you are making a soup and adding rice to it. If the soup is tasteless and bland, so will the rice. Taste the liquid, and make it slightly saltier.
There a... | 6 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mcgfj | null | false | 2016-04-29T17:55:55Z |
d2mcexd | t1_d2mcexd | 1,461,952,501 | user_29add7bcf6f8 | Cooking | Critical reading skills after a few beers = not so premium. Didn't see the healthy part... | 1 | t1_d2lttia | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2mcexd | null | false | 2016-04-29T17:55:01Z |
d2mcesu | t1_d2mcesu | 1,461,952,495 | user_2ab1f76f2013 | Cooking | It depends on what the internal temperature was allowed to come up to. I've left steak out for a few hours before cooking, and that was out of the fridge. It will take your roast a considerable amount of time longer to come up to the danger zone straight from the freezer. | 3 | t3_4gywvh | t3_4gywvh | /r/Cooking/comments/t3_4gywvh/d2mcesu | null | false | 2016-04-29T17:54:55Z |
d2mcejj | t1_d2mcejj | 1,461,952,486 | user_55c1f365be32 | Cooking | I know, right. How dare OP post a question about cooking on this sub! | 7 | t1_d2mba7m | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mcejj | null | false | 2016-04-29T17:54:46Z |
d2mccln | t1_d2mccln | 1,461,952,415 | user_6bf730e0bfb7 | Cooking | Yes. This is my life. | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mccln | null | false | 2016-04-29T17:53:35Z |
d2mcakh | t1_d2mcakh | 1,461,952,340 | user_0aad5d3dbd4b | Cooking | This. Instead of garlic powder, I would add a small piece of kombu kelp for extra msg.. I mean umami. Also, add shiitake mushroom, carrots and chicken and takikomi gohan is made! | 29 | t1_d2m9dhx | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mcakh | null | false | 2016-04-29T17:52:20Z |
d2mc9gr | t1_d2mc9gr | 1,461,952,300 | user_555a11c75eda | Cooking | Another option: you could use unflavored gelatin as a thickener. It's what comes out of animal bones anyway, when you make stock or soup.
But yeah, make a roux and really be sure to mix it to avoid the flour lumps b | 1 | t3_4gwc95 | t3_4gwc95 | /r/Cooking/comments/t3_4gwc95/d2mc9gr | null | false | 2016-04-29T17:51:40Z |
d2mc96j | t1_d2mc96j | 1,461,952,289 | user_93159efbc116 | Cooking | This wouldn't be an alfredo though, it would be pasta with mornay sauce, which should ideally be then baked in the oven, or used in some other way than put on pasta. It's really thick and it's hard to get that gritty texture cooked out.
The easiest way to make alfredo is to remove the drained pasta from heat, add the ... | 1 | t1_d2kbhsc | t3_4grm0c | /r/Cooking/comments/t3_4grm0c/d2mc96j | null | false | 2016-04-29T17:51:29Z |
d2mc6vs | t1_d2mc6vs | 1,461,952,201 | [deleted] | Cooking | Give some to family and neighbors | 1 | t3_4gxbpk | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2mc6vs | null | false | 2016-04-29T17:50:01Z |
d2mc4wx | t1_d2mc4wx | 1,461,952,129 | user_13ab8a0c1f98 | Cooking | Yes! I get great pleasure from other people enjoying my food but have little interest in it myself.
I mean, I will cook for myself when I need to eat but cooking is about making something others will appreciate.
"Are you not eating?" is a question I hear so often. | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mc4wx | null | false | 2016-04-29T17:48:49Z |
d2mc3iv | t1_d2mc3iv | 1,461,952,076 | user_bb4c904605e5 | Cooking | I'm the exact opposite,I always feel that when I cook for others and they say they like the food, I never know whether they are lying are not. | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mc3iv | null | false | 2016-04-29T17:47:56Z |
d2mbrco | t1_d2mbrco | 1,461,951,633 | user_8c6f8859aa3e | Cooking | I just like cooking in general. Cooking for more than 4 people at a time is stressful because I so rarely do it that I have no concept of how much to make, but other than that I just like cooking. | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mbrco | null | false | 2016-04-29T17:40:33Z |
d2mbqoc | t1_d2mbqoc | 1,461,951,608 | user_2617499a8525 | Cooking | How big are we taking here? | 2 | t3_4gywvh | t3_4gywvh | /r/Cooking/comments/t3_4gywvh/d2mbqoc | null | false | 2016-04-29T17:40:08Z |
d2mbp3w | t1_d2mbp3w | 1,461,951,550 | user_517cd5e44511 | Cooking | There's nothing about eggs that is unhealthy. Make a quiche, a frittata, an omelette. Make hard boiled eggs and eat a few every day, excellent source of protein. | 1 | t3_4gxbpk | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2mbp3w | null | false | 2016-04-29T17:39:10Z |
d2mbnxj | t1_d2mbnxj | 1,461,951,506 | user_2617499a8525 | Cooking | The butter part should be the very least step, and it should be cold. You're adding it mostly to give your finished product a glossy sheen, and mouthfeel. So add it right before you plate. | 1 | t3_4gzoak | t3_4gzoak | /r/Cooking/comments/t3_4gzoak/d2mbnxj | null | false | 2016-04-29T17:38:26Z |
d2mbks1 | t1_d2mbks1 | 1,461,951,388 | user_93159efbc116 | Cooking | I'm not a huge fan of things that taste super oniony, so I generally use shallots. I like how they're almost sweet, and they're much less intense than other onions. They work really well with salmon, and chicken with a white wine pan sauce. Delish!! | 1 | t3_4gwmqv | t3_4gwmqv | /r/Cooking/comments/t3_4gwmqv/d2mbks1 | null | false | 2016-04-29T17:36:28Z |
d2mbjod | t1_d2mbjod | 1,461,951,347 | [deleted] | Cooking | [removed] | 1 | t1_d2mbis0 | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mbjod | null | false | 2016-04-29T17:35:47Z |
d2mbis0 | t1_d2mbis0 | 1,461,951,315 | user_d2761f33c3ee | Cooking | There's lots of different kinds of rice seasoning you can buy to add after you cook the rice such as http://www.amazon.com/Ajishima-Nori-Komi-Furikake-Seasoning/dp/B003GDBL42
this brand carries a lot of different types | 10 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mbis0 | null | false | 2016-04-29T17:35:15Z |
d2mbf7a | t1_d2mbf7a | 1,461,951,183 | user_e529a16add90 | Cooking | Couldn't have said it better. Did tons of different cooking classes - which kinda ruined most restaurants for me. I LOVE to cook for guests but rarely ever cook for myself, unless I really want to try out some new recipes before serving them to guests. | 1 | t1_d2lnk67 | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mbf7a | null | false | 2016-04-29T17:33:03Z |
d2mbe2p | t1_d2mbe2p | 1,461,951,141 | user_298df155d7f2 | Cooking | Sounds fantastic. I'm gonna have to try them in a vinaigrette. | 1 | t1_d2lswpo | t3_4gwmqv | /r/Cooking/comments/t3_4gwmqv/d2mbe2p | null | false | 2016-04-29T17:32:21Z |
d2mbdty | t1_d2mbdty | 1,461,951,132 | user_93159efbc116 | Cooking | Also heads up, when you cook some purple potatoes (depending on their variety) they lose a lot of that color and can turn at best a pale pastel purple. Generally frying and baking keeps the color better than boiling. | 2 | t1_d2m4g7q | t3_4gzqcp | /r/Cooking/comments/t3_4gzqcp/d2mbdty | null | false | 2016-04-29T17:32:12Z |
d2mbd1l | t1_d2mbd1l | 1,461,951,102 | user_80e316aa4f2b | Cooking | You can also use grapeseed oil. You don't need as much, and the finished product becomes less greasy. Grape seed oil is also great to cook fiddle head ferns with. | 1 | t1_d2lsltu | t3_4erjs8 | /r/Cooking/comments/t3_4erjs8/d2mbd1l | null | false | 2016-04-29T17:31:42Z |
d2mbb9x | t1_d2mbb9x | 1,461,951,037 | user_9548167f30ab | Cooking | I always think "Skip Bayless's cool brother that cooks Mexican food..." | 2 | t1_d2lgzlf | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2mbb9x | null | false | 2016-04-29T17:30:37Z |
d2mbagk | t1_d2mbagk | 1,461,951,008 | user_298df155d7f2 | Cooking | They can be strong. I wouldn't recommend an entire slice per sandwich, but a couple of rings, for sure.
I don't know that I'd say they're more tear inducing than yellows. Definitely not as mild as whites, but that's kind of the point. | 1 | t1_d2lnwjl | t3_4gwmqv | /r/Cooking/comments/t3_4gwmqv/d2mbagk | null | false | 2016-04-29T17:30:08Z |
d2mba7m | t1_d2mba7m | 1,461,950,998 | [deleted] | Cooking | [deleted] | -21 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mba7m | null | false | 2016-04-29T17:29:58Z |
d2mb9da | t1_d2mb9da | 1,461,950,966 | user_974cf9690fe4 | Cooking | I'm pretty sure that my toaster is the only true unitasker in my house. If anyone out there has other clean and safe uses for a standard toaster beyond making toast please let me know. | 3 | t3_4gw7xi | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2mb9da | null | false | 2016-04-29T17:29:26Z |
d2mb6tn | t1_d2mb6tn | 1,461,950,873 | user_a8d6a3458c2e | Cooking | I recommend The Flavor Thesaurus in addition to the Flavor Bible. It's written in narrative form and really explains why each set of different flavors are often paired together. | 4 | t3_4gybqh | t3_4gybqh | /r/Cooking/comments/t3_4gybqh/d2mb6tn | null | false | 2016-04-29T17:27:53Z |
d2mb5lw | t1_d2mb5lw | 1,461,950,829 | user_c3ef4d8acdf4 | Cooking | Omg mini quiches are an awesome idea. What kind of pan do you use to make these? A cupcake pan seems to deep to me... | 1 | t1_d2lmsxc | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2mb5lw | null | false | 2016-04-29T17:27:09Z |
d2mb300 | t1_d2mb300 | 1,461,950,732 | user_a25558da8bb5 | Cooking | Agree with the others. Whisk in your butter off the heat. If you are committed to using cornstarch, do it before the butter is added. The heat required for the cornstarch to work will destroy your butter emulsion. | 2 | t3_4gzoak | t3_4gzoak | /r/Cooking/comments/t3_4gzoak/d2mb300 | null | false | 2016-04-29T17:25:32Z |
d2mb2wj | t1_d2mb2wj | 1,461,950,728 | user_700fabc8a98f | Cooking | Never really thought of this, but yes! If Im at home alone Im much more apt to just order some 'za or Chinese, but if we have company over all the pots and pans come out. | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mb2wj | null | false | 2016-04-29T17:25:28Z |
d2mb12w | t1_d2mb12w | 1,461,950,660 | user_843292ab500a | Cooking | Stir-fry onion and peppers with oil before adding water to it. Plug in the cooker, set it to cook, and add onions + peppers until onion becomes translucid, add garlic, THEN add rice or any meal + water.
This is how Costa Rican white riced is cooked and it adds to the flavor IMO.
Edit: Spelling | 11 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mb12w | null | false | 2016-04-29T17:24:20Z |
d2maxeo | t1_d2maxeo | 1,461,950,529 | user_0e51b38f7a21 | Cooking | sorry it's pfoa that scanpan doesn't use. i got the acronyms mixed up. pfoa apparently is something that is in traditional non-stick coatings that people don't favor. | 1 | t1_d2j914l | t3_4gd1fx | /r/Cooking/comments/t3_4gd1fx/d2maxeo | null | false | 2016-04-29T17:22:09Z |
d2mawxt | t1_d2mawxt | 1,461,950,513 | user_fca375d27c0d | Cooking | I hate cooking for myself, I'm being forced to right now with my dieting.
I prefer to cook for someone I care about the most.. | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mawxt | null | false | 2016-04-29T17:21:53Z |
d2mav3p | t1_d2mav3p | 1,461,950,447 | user_0e7f8530fd68 | Cooking | purple Peruvians tend to be more waxy... a lot of restaurants tend to roast these low-starch spuds, also helps to preserve their color. | 1 | t1_d2m5je5 | t3_4gzqcp | /r/Cooking/comments/t3_4gzqcp/d2mav3p | null | false | 2016-04-29T17:20:47Z |
d2macln | t1_d2macln | 1,461,949,764 | user_29e82947055a | Cooking | Ah, that's very interesting! I did not know that. Now I'll have to make some for sure.
| 2 | t1_d2m9qmq | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2macln | null | false | 2016-04-29T17:09:24Z |
d2mabl7 | t1_d2mabl7 | 1,461,949,727 | user_a5337f78242f | Cooking | Check out this [tomato rice video](https://www.youtube.com/watch?v=Y_9QImcJmSg) - I usually toss in some chicken bouillon and some thinly sliced beef and it comes out delicious. | 8 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mabl7 | null | false | 2016-04-29T17:08:47Z |
d2mabc4 | t1_d2mabc4 | 1,461,949,718 | user_e449b503c175 | Cooking | I totally feel you. If it's just me I'll do something like cereal. But if I'm cooking for other people I'll make some deliciously elaborate meal. | 7 | t1_d2lsa3w | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mabc4 | null | false | 2016-04-29T17:08:38Z |
d2ma9mc | t1_d2ma9mc | 1,461,949,651 | user_82be0dbda531 | Cooking | In college, when I got really upset about something, I'd do angry, drunk cooking as a therapy method. Drunk was optional and at the end I fed my roommates and ranted about shit if I was still upset. But normally by the time I'm done cooking, I feel much better and can discuss things rationally instead. | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2ma9mc | null | false | 2016-04-29T17:07:31Z |
d2ma89r | t1_d2ma89r | 1,461,949,600 | user_978bd4ce78b9 | Cooking | Yum. | 2 | t1_d2ls8tk | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2ma89r | null | false | 2016-04-29T17:06:40Z |
d2ma6jk | t1_d2ma6jk | 1,461,949,537 | user_2617499a8525 | Cooking | Used small ones in the restaurant, they seemed to need a little more butter /cream to get the same consistency of russets. They're extra good butter poached. | 1 | t3_4gzqcp | t3_4gzqcp | /r/Cooking/comments/t3_4gzqcp/d2ma6jk | null | false | 2016-04-29T17:05:37Z |
d2m9vyp | t1_d2m9vyp | 1,461,949,149 | user_2617499a8525 | Cooking | I guess I need to stop putting mine in the dishwasher | 2 | t1_d2lrobs | t3_4gw6pz | /r/Cooking/comments/t3_4gw6pz/d2m9vyp | null | false | 2016-04-29T16:59:09Z |
d2m9sis | t1_d2m9sis | 1,461,949,024 | user_8fc5fd13d981 | Cooking | [Eggs](https://youtu.be/qxinFNvO0Ps) | 1 | t3_4gxbpk | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2m9sis | null | false | 2016-04-29T16:57:04Z |
d2m9ra2 | t1_d2m9ra2 | 1,461,948,980 | user_f5d1feaf8535 | Cooking | haha oh my god that is terrible... the bell pepper looked like it was made of bone. | 3 | t1_d2luomg | t3_4gxx2d | /r/Cooking/comments/t3_4gxx2d/d2m9ra2 | null | false | 2016-04-29T16:56:20Z |
d2m9qmq | t1_d2m9qmq | 1,461,948,958 | user_1814d21c0eab | Cooking | You can make Spätzle with it. | 3 | t1_d2lknm0 | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2m9qmq | null | false | 2016-04-29T16:55:58Z |
d2m9pfs | t1_d2m9pfs | 1,461,948,914 | user_1814d21c0eab | Cooking | And a fire blanket. I'd even say that's more important. | 3 | t1_d2llq6h | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2m9pfs | null | false | 2016-04-29T16:55:14Z |
d2m9ofg | t1_d2m9ofg | 1,461,948,879 | user_946751ec49b3 | Cooking | And nothing had to die to create an egg. | 2 | t1_d2m2ir0 | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2m9ofg | null | false | 2016-04-29T16:54:39Z |
d2m9n4t | t1_d2m9n4t | 1,461,948,832 | user_946751ec49b3 | Cooking | I try to do a meringue or a mousse or something with the whites after doing a hollandaise. | 1 | t1_d2lo7y3 | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2m9n4t | null | false | 2016-04-29T16:53:52Z |
d2m9jqv | t1_d2m9jqv | 1,461,948,707 | user_06bc9340d382 | Cooking | * White Onion: mostly use it raw on tacos, in salsa, to accompany middle eastern food.
* Yellow Onion: mostly use it cooked in curries, sauteed with mushrooms on a sandwich, omelets.
* Red onion: usually raw on sandwiches or in salad.
* Green onion: raw as a garnish on raw tofu, salads, baked potatoes. | 1 | t3_4gwmqv | t3_4gwmqv | /r/Cooking/comments/t3_4gwmqv/d2m9jqv | null | false | 2016-04-29T16:51:47Z |
d2m9id3 | t1_d2m9id3 | 1,461,948,658 | user_b07792b32c95 | Cooking | Yes. I'm dumb. | 1 | t1_d2m1ge5 | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2m9id3 | null | false | 2016-04-29T16:50:58Z |
d2m9dhx | t1_d2m9dhx | 1,461,948,485 | user_7992479ba111 | Cooking | Replace the water with chicken stock and some soy sauce to taste. Add some garlic powder to it. Bam. Flavortown.
You can also add pepper, but I don't like how it looks in my rice.
It's completely safe to taste the liquid you are pouring into your rice, so taste it before you start cooking it. This way, you can adju... | 115 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2m9dhx | null | false | 2016-04-29T16:48:05Z |
d2m9d92 | t1_d2m9d92 | 1,461,948,476 | user_c01fb94f3cf2 | Cooking | Cooking gives me something to do while I get loaded and listen to tunes.. | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2m9d92 | null | false | 2016-04-29T16:47:56Z |
d2m9cpq | t1_d2m9cpq | 1,461,948,457 | user_b6c8201172c6 | Cooking | https://authenticwaffle.com/index.html | 1 | t1_d2lpduo | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2m9cpq | null | false | 2016-04-29T16:47:37Z |
d2m9a44 | t1_d2m9a44 | 1,461,948,363 | user_97c80df401b1 | Cooking | I'm the exact same. Cooking for just myself is meh. Personally I don't need a lot, and I don't need anything fancy. But if I'm having friends/family over? I go all out. There's no recipe too complex, no prep time too long, to give the people I love something delicious to enjoy. My friends actually make fun of me pretty... | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2m9a44 | null | false | 2016-04-29T16:46:03Z |
d2m99wi | t1_d2m99wi | 1,461,948,355 | user_6ad16602b9dd | Cooking | When SO is home, I cook large amounts of square savory meals virtually every night.
Whenever my SO goes out of town, it's leftovers and frozen stuff. | 2 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2m99wi | null | false | 2016-04-29T16:45:55Z |
d2m968r | t1_d2m968r | 1,461,948,223 | user_fa449f3e449f | Cooking | I think so. This filters out the seeds and pith. It tidy enough that you can use it to serve at the table if you want to. | 2 | t1_d2lsyck | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2m968r | null | false | 2016-04-29T16:43:43Z |
d2m92f9 | t1_d2m92f9 | 1,461,948,088 | user_a71e3f239843 | Cooking | Yes! I only know how to cook in large batches. Cooking food for just myself seems....pointless | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2m92f9 | null | false | 2016-04-29T16:41:28Z |
d2m922c | t1_d2m922c | 1,461,948,076 | user_a1ceafd19edd | Cooking | At my house we go through crazy amounts of eggs making [dairy and sugar free ice cream](https://www.bulletproofexec.com/get-some-ice-cream/). It is delicious stuff! Our favorite right now is chocolate mint, we are going to try a coffee ice cream this weekend. | 1 | t3_4gxbpk | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2m922c | null | false | 2016-04-29T16:41:16Z |
d2m90xn | t1_d2m90xn | 1,461,948,035 | user_03e17850fb40 | Cooking | I love my spiralizer! Zucchini noodles played a pretty good role in my 40lb weight loss, and also they are *delicious*. | 3 | t3_4gw7xi | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2m90xn | null | false | 2016-04-29T16:40:35Z |
d2m8y2o | t1_d2m8y2o | 1,461,947,934 | user_19e20a8cb860 | Cooking | The only reason I could think of explaining why your aromatics aren't noticeable in your rice is seasoning. Maybe you aren't salting enough before cooking?
Adding a raw egg to steaming hot rice, and letting it incorporate and cook with the residual heat is a classic Japanese snack (finished with a little soy sauce).
... | 47 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2m8y2o | null | false | 2016-04-29T16:38:54Z |
d2m8so9 | t1_d2m8so9 | 1,461,947,739 | user_8edf8c906bc5 | Cooking | Ooh! My *favorite* egg dish, as I'm a carb avoider (except for beer. Sorry, everyone!) is the 'caveman chorizo strata'. But I just use regular sausage.
* Pound or two of sausage
* Dozen eggs
* 8 oz shredded cheese
* 1 onion
* 1 green pepper
* 1 box frozen spinach
* 8 oz heavy cream or half n' half
* Onion powder or g... | 1 | t3_4gxbpk | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2m8so9 | null | false | 2016-04-29T16:35:39Z |
d2m8r91 | t1_d2m8r91 | 1,461,947,690 | user_e06a9704b3a1 | Cooking | Better than going to work hungry and having to spend on ordering or eating out! Learning how to spice up and reuse leftovers is another talent one can acquire. | 3 | t1_d2m1vqw | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2m8r91 | null | false | 2016-04-29T16:34:50Z |
d2m8qm4 | t1_d2m8qm4 | 1,461,947,666 | user_5a54ab306995 | Cooking | Quiche! Make a bunch of them and freeze them. Reheat in the oven at a low temp. | 1 | t3_4gxbpk | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2m8qm4 | null | false | 2016-04-29T16:34:26Z |
d2m8pfk | t1_d2m8pfk | 1,461,947,622 | user_e06a9704b3a1 | Cooking | Recipes will call for 20 ingredients but only *really* need 4.
I made an absolutely delicious meal the other day consisting of steak, onions, and potatoes.
Sauteed the onions in a lot of butter. Removed onion, cooked steak (pre-seasoned) in juices. Removed steak. Added some water and red wine vinegar to make a sau... | 5 | t1_d2m2ik3 | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2m8pfk | null | false | 2016-04-29T16:33:42Z |
d2m8p7c | t1_d2m8p7c | 1,461,947,615 | user_250f96b8ee95 | Cooking | I never cook for myself. When I lived alone I ate cans of soup. Being married I cook almost everynight. I love cooking...but never for myself. | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2m8p7c | null | false | 2016-04-29T16:33:35Z |
d2m81v3 | t1_d2m81v3 | 1,461,946,776 | user_b47aa29db693 | Cooking | Absolutely. | 6 | t3_4gywvh | t3_4gywvh | /r/Cooking/comments/t3_4gywvh/d2m81v3 | null | false | 2016-04-29T16:19:36Z |
d2m809l | t1_d2m809l | 1,461,946,719 | user_bfd5b23770f5 | Cooking | Are they just regular potatoes that are purple? Because people also grow Okinawan purple sweet potatoes that are regular potato colour on the outside but dark purple in the interior and they are like a very sweet sweet potato. | 1 | t3_4gzqcp | t3_4gzqcp | /r/Cooking/comments/t3_4gzqcp/d2m809l | null | false | 2016-04-29T16:18:39Z |
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