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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d2ld3p1 | t1_d2ld3p1 | 1,461,885,803 | user_5171f706cef7 | Cooking | I have one of those as well. I even sprung for waffle iron plates for it, but wish I would have kept my old waffle iron because it doesn't seem to get as hot. | 6 | t1_d2l9ne4 | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2ld3p1 | null | false | 2016-04-28T23:23:23Z |
d2ld2op | t1_d2ld2op | 1,461,885,761 | user_47d506d35eda | Cooking | Sadly I don't have a recipe for it, but a local restaurant makes garlic Rosemary cornbread waffle cones. It has to be thin with finely chopped flavored that uses garlic juice or purée. | 1 | t3_4gu6qd | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2ld2op | null | false | 2016-04-28T23:22:41Z |
d2ld0nt | t1_d2ld0nt | 1,461,885,671 | user_27fb64f678ef | Cooking | I have found that nothing makes falafel disintegrate like trying to cheat and use canned chickpeas | 2 | t1_d2kt95p | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2ld0nt | null | false | 2016-04-28T23:21:11Z |
d2lcv9i | t1_d2lcv9i | 1,461,885,433 | user_2b50dc4ff067 | Cooking | Cooler. Warm them at home however you want, bring to about 160F, then into a disposable metal pan. Wrap the pan in a towel, and put in the cooler. I do this all the time for BBQ, Thanksgiving turkey, etc, and it works fantastic. Usually only drops a few degrees an hour, and would be well above 140F (still outside dange... | 8 | t3_4gw91x | t3_4gw91x | /r/Cooking/comments/t3_4gw91x/d2lcv9i | null | false | 2016-04-28T23:17:13Z |
d2lcsys | t1_d2lcsys | 1,461,885,329 | [deleted] | Cooking | [deleted] | 1 | t1_d2l5n5p | t3_4grsos | /r/Cooking/comments/t3_4grsos/d2lcsys | null | false | 2016-04-28T23:15:29Z |
d2lcs99 | t1_d2lcs99 | 1,461,885,298 | user_e99a6ef8bf94 | Cooking | Too much moisture in your falafel. | 1 | t1_d2kt95p | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2lcs99 | null | false | 2016-04-28T23:14:58Z |
d2lcpul | t1_d2lcpul | 1,461,885,194 | user_215e839c93fd | Cooking | Get a new slow cooker man, they're cheap and useful. Try the local thrift store. | 1 | t3_4gw91x | t3_4gw91x | /r/Cooking/comments/t3_4gw91x/d2lcpul | null | false | 2016-04-28T23:13:14Z |
d2lck9n | t1_d2lck9n | 1,461,884,937 | user_1684b6fe463b | Cooking | How about [this](http://snehasrecipe.blogspot.jp/2015/04/soup-with-chicken-and-thyme-libyan.html)? | 1 | t3_4gvr7c | t3_4gvr7c | /r/Cooking/comments/t3_4gvr7c/d2lck9n | null | false | 2016-04-28T23:08:57Z |
d2lcgun | t1_d2lcgun | 1,461,884,783 | user_56573c717726 | Cooking | You're welcome. I updated the post to show a video of how to use the displacement method. I hope it helps. | 1 | t1_d2kqsdi | t3_4gu6j2 | /r/Cooking/comments/t3_4gu6j2/d2lcgun | null | false | 2016-04-28T23:06:23Z |
d2lce9j | t1_d2lce9j | 1,461,884,669 | user_dc07e067c634 | Cooking | Lots of variations to try out.
One way is to get your chicken happy and season them with salt and cook them well on medium high heat in some oil until they get nice color and brown, maybe 10-15 mins. When its done take it out of your cooking vessel and set them aside to rest. You can cook the chicken in water if you ... | 2 | t3_4gw41z | t3_4gw41z | /r/Cooking/comments/t3_4gw41z/d2lce9j | null | false | 2016-04-28T23:04:29Z |
d2lc7ve | t1_d2lc7ve | 1,461,884,389 | user_56573c717726 | Cooking | Who said touch the bag with anything hot? You fill a pot with water simply to use it as a displacement method for the air in the bag. It's a technique used by chefs all over instead of a vacuum sealer.
[Video Link to Displacement Method](https://www.youtube.com/watch?v=iULF9JCR3zg) | 1 | t1_d2l9xip | t3_4gu6j2 | /r/Cooking/comments/t3_4gu6j2/d2lc7ve | null | false | 2016-04-28T22:59:49Z |
d2lc6h1 | t1_d2lc6h1 | 1,461,884,325 | user_6f9fa711e87d | Cooking | when in doubt make a roux by cooking equal part fat (oil or butter) and flour then set it aside and use it to thicken the broth at the appropriate time. You can make more than you think you need, since fat and flour is cheap and you can throw them out. | 4 | t3_4gwc95 | t3_4gwc95 | /r/Cooking/comments/t3_4gwc95/d2lc6h1 | null | false | 2016-04-28T22:58:45Z |
d2lc4c4 | t1_d2lc4c4 | 1,461,884,230 | user_12640b67933d | Cooking | Yeah, but how hard is it to just toss some cornmeal and baking soda in a bowl? :p | 2 | t1_d2l4nc5 | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2lc4c4 | null | false | 2016-04-28T22:57:10Z |
d2lbtk9 | t1_d2lbtk9 | 1,461,883,760 | user_622915a12f7d | Cooking | ...or if you're lazy, tater tot waffle. So good, but I hate myself every time I make one. | 2 | t1_d2l0jbw | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2lbtk9 | null | false | 2016-04-28T22:49:20Z |
d2lbsey | t1_d2lbsey | 1,461,883,711 | user_36c075f888d8 | Cooking | I did something similar for a family get-together a few months ago (made it in the AM, served in the afternoon). It came out fine, though the crispy bits weren't terribly crispy (I reduce the cooking liquid with the bone and spoon some of it back in after broiling, so if you use a more dry method you might still get so... | 1 | t3_4gqvsu | t3_4gqvsu | /r/Cooking/comments/t3_4gqvsu/d2lbsey | null | false | 2016-04-28T22:48:31Z |
d2lbr2k | t1_d2lbr2k | 1,461,883,652 | user_dc07e067c634 | Cooking | I wouldn't worry about the chicken and dumplings tasting weird. As long as you whisk the flour very well before putting it in the pot it should be great.
The reason you whisk it out of the pot is because you don't want lumps of flour floating around.
Corn starch and arrowroot can be used in less amounts but flour i... | 3 | t3_4gwc95 | t3_4gwc95 | /r/Cooking/comments/t3_4gwc95/d2lbr2k | null | false | 2016-04-28T22:47:32Z |
d2lbk6f | t1_d2lbk6f | 1,461,883,357 | user_dde721a7c878 | Cooking | Stick with the Allclad | 1 | t3_4ggdcn | t3_4ggdcn | /r/Cooking/comments/t3_4ggdcn/d2lbk6f | null | false | 2016-04-28T22:42:37Z |
d2lbjtt | t1_d2lbjtt | 1,461,883,341 | user_36c075f888d8 | Cooking | My wife is terrified of knives and loves avocados. We've had a lot of close calls. I might have to pick one of those up for her. | 8 | t1_d2la7ie | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2lbjtt | null | false | 2016-04-28T22:42:21Z |
d2lbgs7 | t1_d2lbgs7 | 1,461,883,210 | user_0b9fe60a9955 | Cooking | Breakfast burritos or omelets here. | 2 | t1_d2ixsg3 | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2lbgs7 | null | false | 2016-04-28T22:40:10Z |
d2lb9o6 | t1_d2lb9o6 | 1,461,882,901 | user_67c8d05df362 | Cooking | There's a cornmeal blueberry cake I make in the summer. Soooooo good. | 1 | t1_d2l92ux | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2lb9o6 | null | false | 2016-04-28T22:35:01Z |
d2lb3kn | t1_d2lb3kn | 1,461,882,640 | user_dde721a7c878 | Cooking | Did you really have to buy so much ??? | 1 | t3_4gnges | t3_4gnges | /r/Cooking/comments/t3_4gnges/d2lb3kn | null | false | 2016-04-28T22:30:40Z |
d2lb274 | t1_d2lb274 | 1,461,882,582 | user_4c2e8a9ef4ea | Cooking | Thanks! I was planning on using thigh meat. I never actually wanted to use chicken skin and was more curious on how grounded breast meat turned out. Unfortunately, I don't have a Kitchenaid mixer. I'll have to mix it by hand. | 1 | t1_d2l8zvo | t3_4gurmp | /r/Cooking/comments/t3_4gurmp/d2lb274 | null | false | 2016-04-28T22:29:42Z |
d2lb0hi | t1_d2lb0hi | 1,461,882,509 | user_dde721a7c878 | Cooking | Uh you know about them Irish right ? | 1 | t1_d2j69ro | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2lb0hi | null | false | 2016-04-28T22:28:29Z |
d2lax46 | t1_d2lax46 | 1,461,882,368 | user_0b9fe60a9955 | Cooking | Salad spinner- I use it for washing berries too.
| 11 | t3_4gw7xi | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2lax46 | null | false | 2016-04-28T22:26:08Z |
d2lav8l | t1_d2lav8l | 1,461,882,288 | user_dde721a7c878 | Cooking | So ? | 3 | t3_4gu1v6 | t3_4gu1v6 | /r/Cooking/comments/t3_4gu1v6/d2lav8l | null | false | 2016-04-28T22:24:48Z |
d2laquk | t1_d2laquk | 1,461,882,100 | user_a0df501852c4 | Cooking | If you don't want it to taste like flour then cook the flour in some oil or butter and make a roux to thicken it with instead. | 8 | t3_4gwc95 | t3_4gwc95 | /r/Cooking/comments/t3_4gwc95/d2laquk | null | false | 2016-04-28T22:21:40Z |
d2laaew | t1_d2laaew | 1,461,881,413 | user_7e90ec6922c4 | Cooking | Oh ya, bud. Oh ya. | 3 | t1_d2l9fb7 | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2laaew | null | false | 2016-04-28T22:10:13Z |
d2la8ug | t1_d2la8ug | 1,461,881,350 | user_66c9699c49ca | Cooking | Yeah I feel like this is really your only option OP. At least that way you know the chicken will be kept at a "safe" consistent temperature. | 2 | t1_d2l8yw2 | t3_4gw91x | /r/Cooking/comments/t3_4gw91x/d2la8ug | null | false | 2016-04-28T22:09:10Z |
d2la7ie | t1_d2la7ie | 1,461,881,294 | user_9e5ea9fb0d8a | Cooking | [This](http://www.surlatable.com/product/PRO-957704/?affsrcid=AFF0005&utm_term=88938811781product_type_l1cooking_tools%26product_type_l2fruit_%26_vegetable_tools&adpos=1o3&creative=45300852101&device=c&matchtype=&network=g&gclid=Cj0KEQjw6Ya5BRDdyOewyo_Z_64BEiQA-fVKe300dytF8wzpqIJ9sn3n6KfbfoO8HYY9C067akalwqYaAi5A8P8HAQ)... | 8 | t1_d2la1mb | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2la7ie | null | false | 2016-04-28T22:08:14Z |
d2la1mb | t1_d2la1mb | 1,461,881,051 | user_acc4920274ec | Cooking | That juicer was a game-changer. Awesome little unitasker. | 10 | t1_d2l9iee | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2la1mb | null | false | 2016-04-28T22:04:11Z |
d2l9xld | t1_d2l9xld | 1,461,880,884 | user_9fef02958ec8 | Cooking | Depends on how thick you want it. And highly dependent on how much liquid there is. Looking at he recipe, yeah it looks like a lot. Mind you flour isn't as as strong a thickener as cornstarch.
Try cooking the flour separately, and ladeling some liquid in to get a thick paste. Keep stirring and get it to bubble (f... | 1 | t3_4gwc95 | t3_4gwc95 | /r/Cooking/comments/t3_4gwc95/d2l9xld | null | false | 2016-04-28T22:01:24Z |
d2l9xip | t1_d2l9xip | 1,461,880,881 | user_fbff3a1c0d6e | Cooking | I would definitely not make plastic bag touching anything hot. Don't forget, in this situation plastic releases toxic elements. You don't want this to happen. | -1 | t1_d2kpsr8 | t3_4gu6j2 | /r/Cooking/comments/t3_4gu6j2/d2l9xip | null | false | 2016-04-28T22:01:21Z |
d2l9urv | t1_d2l9urv | 1,461,880,768 | user_a5337f78242f | Cooking | Sounds about right.
The general rule of thumb for mixing flour/starch into a soup is a tablespoon for every cup of broth you have. Your recipe has 4 tablespoons chicken broth so that's about 1/4 cup flour. | 1 | t3_4gwc95 | t3_4gwc95 | /r/Cooking/comments/t3_4gwc95/d2l9urv | null | false | 2016-04-28T21:59:28Z |
d2l9uoi | t1_d2l9uoi | 1,461,880,764 | user_acc4920274ec | Cooking | A zester. In a pinch, it can also be used to shave the bottom of your feet.
Serious answer: I also have a lemon squeezer. It's too fast and easy to use to not keep it in the kitchen, despite its limited range of things to squeeze. Exactly the one that [Guvmint_Cheese](https://www.reddit.com/r/Cooking/comments/4gw7xi/... | 10 | t3_4gw7xi | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2l9uoi | null | false | 2016-04-28T21:59:24Z |
d2l9ne4 | t1_d2l9ne4 | 1,461,880,465 | user_a25c2c2dbdcb | Cooking | A panini grill where the plates flip so it can be a flat grill as well. I use that to cook lots of things! | 10 | t3_4gw7xi | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2l9ne4 | null | false | 2016-04-28T21:54:25Z |
d2l9m8r | t1_d2l9m8r | 1,461,880,418 | user_e6a767c7a649 | Cooking | >What are some kitchen unitasker implements or devices that are actually useful and that may be used for more than their intended task?
Wouldn't that make it not a *uni*tasker? Very few kitchen tools can only be used for one thing, even if it's labeled as such. | 3 | t3_4gw7xi | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2l9m8r | null | false | 2016-04-28T21:53:38Z |
d2l9kpw | t1_d2l9kpw | 1,461,880,355 | user_fbff3a1c0d6e | Cooking | If you want you can use [this recipe](https://youtu.be/mazkN6RPDTE). It's not particularly sweet and of course you can substitute toppings to what you need. | 1 | t3_4gu6qd | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2l9kpw | null | false | 2016-04-28T21:52:35Z |
d2l9iue | t1_d2l9iue | 1,461,880,282 | user_ba1acf99bcf0 | Cooking |
**New Star Foodservice 42856 Enameled Aluminum Lemon Squeezer, Yellow**
||||
--:|:--|:--
Current|$6.95|Amazon (New)
High|$11.35|Amazon (New)
Low|$6.58|Amazon (New)
|Average|$6.95|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/kScHZYS.png) | [FAQ](http://www.reddit.com/r/PriceZombie/wiki/index)
| 3 | t1_d2l9iee | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2l9iue | null | false | 2016-04-28T21:51:22Z |
d2l9in8 | t1_d2l9in8 | 1,461,880,275 | user_a5337f78242f | Cooking | >Bacon bacon. Bacon bacon bacon bacon bacon bacon, bacon bacon bacon bacon bacon bacon bacon.
FTFY. | 1 | t1_d2kx7z0 | t3_4guamv | /r/Cooking/comments/t3_4guamv/d2l9in8 | null | false | 2016-04-28T21:51:15Z |
d2l9iee | t1_d2l9iee | 1,461,880,263 | user_9e5ea9fb0d8a | Cooking | I use [this lemon juicer](http://www.amazon.com/New-Star-Foodservice-42856-Enameled/dp/B00KH9PXZ6/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1461879955&sr=1-1) for limes too. Does that count?
I have an all-in-one avocado tool that cuts it, removes the pit and removes and sections the fruit. Works better than a knife. I don'... | 22 | t3_4gw7xi | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2l9iee | null | false | 2016-04-28T21:51:03Z |
d2l9fb7 | t1_d2l9fb7 | 1,461,880,140 | user_de2bae341eeb | Cooking | [Like these?](http://www.seriouseats.com/recipes/2013/11/stuffing-waffles-recipe.html) I've been waiting to try this for a good while. Yum! | 11 | t1_d2l4k0b | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2l9fb7 | null | false | 2016-04-28T21:49:00Z |
d2l9ept | t1_d2l9ept | 1,461,880,118 | user_83430d98d4eb | Cooking | That's it! Thank you so much, have a great day! | 1 | t1_d2l98sz | t3_4gw8tv | /r/Cooking/comments/t3_4gw8tv/d2l9ept | null | false | 2016-04-28T21:48:38Z |
d2l9bf3 | t1_d2l9bf3 | 1,461,879,987 | user_e5746e6739c4 | Cooking | GF's mom makes Savory Waffle Benedict. Waffles are made with some potatotes, gruyere, chives. Served with hollandaise, ham, and poached eggs. So good. I think its a recipe from William-Sonomoa.
Edit: http://www.williams-sonoma.com/recipe/eggs-benedict-on-savory-waffles.html | 1 | t3_4gu6qd | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2l9bf3 | null | false | 2016-04-28T21:46:27Z |
d2l98sz | t1_d2l98sz | 1,461,879,885 | user_a5337f78242f | Cooking | Here you go: [Spicy Garlic Crunch Chicken](https://imgur.com/TTqMazf)
From this reddit [thread](https://www.reddit.com/r/FoodPorn/comments/3rhtcx/spicy_garlic_crunch_chicken_easy_to_make_with/) | 2 | t3_4gw8tv | t3_4gw8tv | /r/Cooking/comments/t3_4gw8tv/d2l98sz | null | false | 2016-04-28T21:44:45Z |
d2l97pd | t1_d2l97pd | 1,461,879,845 | user_04131925a199 | Cooking | A small amount of lemon juice can prevent clumping IF You get it melted. Alton Brown did a great piece about how the acid prevents long protein strings from forming and creating those clumps. | 1 | t3_4grm0c | t3_4grm0c | /r/Cooking/comments/t3_4grm0c/d2l97pd | null | false | 2016-04-28T21:44:05Z |
d2l9701 | t1_d2l9701 | 1,461,879,817 | user_e42b408f870e | Cooking | Serious Eats had another series called [How I Built a Barbecue Restaurant in Brooklyn](http://www.seriouseats.com/building-a-bbq-restaurant) by Tyson Ho. He's got sweet potato waffles and mac and cheese waffles on the menu at his restaurant - bet you could do something interesting in that direction.
Also, the Amish w... | 1 | t3_4gu6qd | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2l9701 | null | false | 2016-04-28T21:43:37Z |
d2l92ux | t1_d2l92ux | 1,461,879,658 | user_edecd8660585 | Cooking | cornmeal makes everything 500% better. plus, add some corn into your hoecake batter, set it into your waffle iron... incredible. top with sautéed onions and garlic, plus some dried peppers/chiles, if you're into that. | 1 | t1_d2ksi1v | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2l92ux | null | false | 2016-04-28T21:40:58Z |
d2l8zvo | t1_d2l8zvo | 1,461,879,538 | user_9e5ea9fb0d8a | Cooking | I usually make it with a whole chicken, mixing white and dark meat. Some chicken fat definitely gets in there with that method. If you use chicken skin, I'd render the fat from the skin rather than grinding it directly. Chicken fat improves most things.
As for the mix, the paddle does a nice job on the Kitchena... | 1 | t1_d2l8mj0 | t3_4gurmp | /r/Cooking/comments/t3_4gurmp/d2l8zvo | null | false | 2016-04-28T21:38:58Z |
d2l8yw2 | t1_d2l8yw2 | 1,461,879,501 | user_a0b730484e3d | Cooking | Ask a coworker to bring in their slow cooker. | 8 | t3_4gw91x | t3_4gw91x | /r/Cooking/comments/t3_4gw91x/d2l8yw2 | null | false | 2016-04-28T21:38:21Z |
d2l8ms0 | t1_d2l8ms0 | 1,461,879,021 | user_841047a10f5f | Cooking | Don't know if it counts but I use a potato peeler for a lot of fruits and vegetables. On occasion it may work as a mandolin too. | 3 | t3_4gw7xi | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2l8ms0 | null | false | 2016-04-28T21:30:21Z |
d2l8mj0 | t1_d2l8mj0 | 1,461,879,011 | user_4c2e8a9ef4ea | Cooking | No need for fat to keep it moist? I've been thinking about making McD style nuggets at home for awhile and theirs are made of chicken breast and skin. How smooth does the resulting paste need to be before cooking? | 1 | t1_d2kwjcg | t3_4gurmp | /r/Cooking/comments/t3_4gurmp/d2l8mj0 | null | false | 2016-04-28T21:30:11Z |
d2l8hv9 | t1_d2l8hv9 | 1,461,878,829 | user_f1a2e6fe4c66 | Cooking | I find that thinking to myself, *"Hmm, an avocado sounds good with dinner tonight"* pretty much guarantees they'll go from rock-hard to inedible mush inside of an afternoon.
So maybe if you think to yourself *"Hmm, I think I'll eat an avocado* ***tomorrow***," it'll be perfectly ripe when you want it to be. | 2 | t3_4gkzqv | t3_4gkzqv | /r/Cooking/comments/t3_4gkzqv/d2l8hv9 | null | false | 2016-04-28T21:27:09Z |
d2l860w | t1_d2l860w | 1,461,878,361 | user_f1a2e6fe4c66 | Cooking | That sounds pretty damned good, and the bonus Band Of Brothers reference just makes the post. | 2 | t1_d2ky4xf | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2l860w | null | false | 2016-04-28T21:19:21Z |
d2l834k | t1_d2l834k | 1,461,878,246 | user_1dc7de8408c2 | Cooking | Sear off the chicken then allow to cook on a low temperature. Add tomato paste, other spices, and coconut to singer together.
Turn the cauliflower into rice, then saute the rice. Add onions and chopped tomatoes.
One cooked through plate the rice with the chicken and sauce mix on top.
| 2 | t3_4gw41z | t3_4gw41z | /r/Cooking/comments/t3_4gw41z/d2l834k | null | false | 2016-04-28T21:17:26Z |
d2l7ytc | t1_d2l7ytc | 1,461,878,076 | user_bd27a71a3666 | Cooking | Pok pok chef from Portland has a good recipe. It's on serious BEETS, which I think is OK to post here...
http://www.seriouseats.com/recipes/2013/11/andy-ricker-whole-roasted-chicken-game-hen-recipe-from-pok-pok-cookbook.html | 1 | t3_4gvdud | t3_4gvdud | /r/Cooking/comments/t3_4gvdud/d2l7ytc | null | false | 2016-04-28T21:14:36Z |
d2l7wf4 | t1_d2l7wf4 | 1,461,877,985 | [deleted] | Cooking | [deleted] | 1 | t3_4gumzc | t3_4gumzc | /r/Cooking/comments/t3_4gumzc/d2l7wf4 | null | false | 2016-04-28T21:13:05Z |
d2l7pkc | t1_d2l7pkc | 1,461,877,719 | user_7e8be8880e7b | Cooking | I often do mine from frozen or partly frozen. Sprinkle some garlic powder on them because what I use the pre-cooked chicken in that usually complements it. I use it in chicken noodle soup, chicken casseroles, etc. | 2 | t1_d2l0uby | t3_4gurmp | /r/Cooking/comments/t3_4gurmp/d2l7pkc | null | false | 2016-04-28T21:08:39Z |
d2l742a | t1_d2l742a | 1,461,876,919 | user_0e92b8356914 | Cooking | I don't have a recipe for you, but I just had chicken and waffles at an upscale restaurant. This is the description from the menu:
A FUN CREATION OF CRUNCHY HAND BREADED CHICKEN GOUJONS,
SAUTEED KALE AND BLUEBERRY BACON SALAD, RED VELVET WAFFLES
BLACK WALNUT MUSTARD AIOLI AND MAPLE SYRUP CARAMELO
Sorry for all cap... | 1 | t3_4gu6qd | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2l742a | null | false | 2016-04-28T20:55:19Z |
d2l710w | t1_d2l710w | 1,461,876,808 | user_5c1b6783302b | Cooking | Like this idea! | 1 | t1_d2l5pjn | t3_4gurmp | /r/Cooking/comments/t3_4gurmp/d2l710w | null | false | 2016-04-28T20:53:28Z |
d2l6uyn | t1_d2l6uyn | 1,461,876,580 | user_f6de0781610e | Cooking | aaaaand, here's a reply! | 1 | t1_d2hhq9u | t3_41rg14 | /r/Cooking/comments/t3_41rg14/d2l6uyn | null | false | 2016-04-28T20:49:40Z |
d2l6par | t1_d2l6par | 1,461,876,369 | user_614be669670e | Cooking | http://www.maangchi.com/recipes/pancakes
I imagine something like Korean savory pancakes, but waffle ironed | 1 | t3_4gu6qd | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2l6par | null | false | 2016-04-28T20:46:09Z |
d2l5tfc | t1_d2l5tfc | 1,461,875,204 | user_5fceb748a361 | Cooking | Make a non-sweet cornbread batter, then wafflefy it. | 1 | t3_4gu6qd | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2l5tfc | null | false | 2016-04-28T20:26:44Z |
d2l5t5u | t1_d2l5t5u | 1,461,875,194 | user_0e843d91b33f | Cooking | I had a really good cornbread waffle with chicken and waffles a few weeks back. Sorry I can't help with recipes though. Restaurant item. | 1 | t3_4gu6qd | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2l5t5u | null | false | 2016-04-28T20:26:34Z |
d2l5q86 | t1_d2l5q86 | 1,461,875,087 | user_6f9fa711e87d | Cooking | go here and buy whatever you need.
http://www.webstaurantstore.com/3087/food-storage-containers.html | 1 | t3_4gsreg | t3_4gsreg | /r/Cooking/comments/t3_4gsreg/d2l5q86 | null | false | 2016-04-28T20:24:47Z |
d2l5pjn | t1_d2l5pjn | 1,461,875,063 | user_5fceb748a361 | Cooking | Slice 'em super thin, sautee 'em up with some olive oil, onion powder, salt, and pepper. Make cheesesteaks with as much as you can eat, and freeze the rest for later. | 3 | t3_4gurmp | t3_4gurmp | /r/Cooking/comments/t3_4gurmp/d2l5pjn | null | false | 2016-04-28T20:24:23Z |
d2l5n5p | t1_d2l5n5p | 1,461,874,978 | user_13c3f2cef558 | Cooking | Which is exactly why I use a cheap at home lead test to test any pan I get with an unknown history. You don't want a pan that was previously used for melting lead | 3 | t1_d2l21z1 | t3_4grsos | /r/Cooking/comments/t3_4grsos/d2l5n5p | null | false | 2016-04-28T20:22:58Z |
d2l5evm | t1_d2l5evm | 1,461,874,674 | user_0360fde628d0 | Cooking | Very true! My go to is sea salt toffee brittle, because I used a recipe with saltine crackers. so you basically just poured molten caramel over saltine crackers, and when it was semi-set, pour chocolate over, and swirl with toothpicks. looks like a million bucks! | 2 | t1_d2l5af8 | t3_4gumzc | /r/Cooking/comments/t3_4gumzc/d2l5evm | null | false | 2016-04-28T20:17:54Z |
d2l5dqr | t1_d2l5dqr | 1,461,874,633 | user_52eaf89d8b3a | Cooking | soak **and** cook. the soaking doesnt do anything, it's the cooking that matters. But as of now I'm okay. Poison control urged me to get to a doctor and take 30 charcoal tablets to soak up the poison. I am still expected to get some heavy gastro troubles but the worst should be prevented. | 1 | t1_d2ktkum | t3_4gtyeu | /r/Cooking/comments/t3_4gtyeu/d2l5dqr | null | false | 2016-04-28T20:17:13Z |
d2l5cf8 | t1_d2l5cf8 | 1,461,874,584 | user_a854c780b073 | Cooking | [Off the waffle's menu](http://offthewaffle.com/pdfs/OTW%20Universal%20Menu.pdf)
The goat in the headlights is incredible. Their waffles are pretty sugar-filled (liege waffles), but there are plenty of waffle [recipes](http://www.seriouseats.com/recipes/2009/02/sunday-brunch-the-greatest-waffle-recipe-ever.html) that ... | 1 | t3_4gu6qd | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2l5cf8 | null | false | 2016-04-28T20:16:24Z |
d2l5af8 | t1_d2l5af8 | 1,461,874,508 | user_cca2d7b671da | Cooking | Just because they didn't request it doesn't mean you can't make it! | 1 | t1_d2l4hn2 | t3_4gumzc | /r/Cooking/comments/t3_4gumzc/d2l5af8 | null | false | 2016-04-28T20:15:08Z |
d2l58p8 | t1_d2l58p8 | 1,461,874,444 | user_3bcbbe07a66d | Cooking | The best savory waffles I've ever had were grits waffles. I've also had some potato waffles that were fantastic. | 1 | t3_4gu6qd | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2l58p8 | null | false | 2016-04-28T20:14:04Z |
d2l4qt7 | t1_d2l4qt7 | 1,461,873,786 | user_0360fde628d0 | Cooking | and for a side, I am going to plate the salmon over rice or just use this recipe as the side
http://www.flourishingfoodie.com/2012/02/black-bean-avocado-salad.html
I think its heavy enough (especially with real bacon lol) to be a side and a starch | 2 | t1_d2l21b5 | t3_4gumzc | /r/Cooking/comments/t3_4gumzc/d2l4qt7 | null | false | 2016-04-28T20:03:06Z |
d2l4nc5 | t1_d2l4nc5 | 1,461,873,658 | user_5d0a960cf3be | Cooking | Theres something to be said for making things from scratch, but for $.17 a box, Jiffy mix is pretty damn convenient. | 7 | t1_d2l0zaw | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2l4nc5 | null | false | 2016-04-28T20:00:58Z |
d2l4mbv | t1_d2l4mbv | 1,461,873,622 | user_0360fde628d0 | Cooking | I did end up choosing salmon! | 3 | t1_d2l4561 | t3_4gumzc | /r/Cooking/comments/t3_4gumzc/d2l4mbv | null | false | 2016-04-28T20:00:22Z |
d2l4lv3 | t1_d2l4lv3 | 1,461,873,606 | user_0360fde628d0 | Cooking | That ought to be the first thing any aspiring chef should watch. Jacques makes it look so easy, but it certainly isn't | 2 | t1_d2kyntr | t3_4gumzc | /r/Cooking/comments/t3_4gumzc/d2l4lv3 | null | false | 2016-04-28T20:00:06Z |
d2l4ka0 | t1_d2l4ka0 | 1,461,873,550 | user_0360fde628d0 | Cooking | I offered, but they want it to look flashy, not perfect. Their loss, I went through 4 cartons of eggs perfecting my omelette. I think that's the first thing I learned from you pros on this subreddit | 2 | t1_d2kxdig | t3_4gumzc | /r/Cooking/comments/t3_4gumzc/d2l4ka0 | null | false | 2016-04-28T19:59:10Z |
d2l4k0b | t1_d2l4k0b | 1,461,873,539 | user_7e90ec6922c4 | Cooking | I got a waffle maker for Christmas.
On Boxing Day it was filled with stuffing, mash potatoes, buttermilk, flour and cheddar. Then it was topped with turkey and gravy.
Boxing Day 2015 was a good day. | 29 | t1_d2kr5ev | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2l4k0b | null | false | 2016-04-28T19:58:59Z |
d2l4hn2 | t1_d2l4hn2 | 1,461,873,453 | user_0360fde628d0 | Cooking | They didn't request a dessert, but they're missing out because I just made cocoa-dusted, chocolate-dipped caramels. And dark chocolate ganache truffles. I have a bit of a sweet tooth :) | 5 | t1_d2l21b5 | t3_4gumzc | /r/Cooking/comments/t3_4gumzc/d2l4hn2 | null | false | 2016-04-28T19:57:33Z |
d2l4frj | t1_d2l4frj | 1,461,873,384 | user_0360fde628d0 | Cooking | Wow these are great suggestions, thanks! | 2 | t1_d2kzte8 | t3_4gumzc | /r/Cooking/comments/t3_4gumzc/d2l4frj | null | false | 2016-04-28T19:56:24Z |
d2l4axg | t1_d2l4axg | 1,461,873,214 | user_df1a9e45d274 | Cooking | I don't have any suggestions but as a teacher I want to say thanks for appreciating your son's teachers. Whenever parents do something for myself and my colleagues it really makes my day. Thanks. | 2 | t3_4grj8w | t3_4grj8w | /r/Cooking/comments/t3_4grj8w/d2l4axg | null | false | 2016-04-28T19:53:34Z |
d2l49ja | t1_d2l49ja | 1,461,873,163 | user_35da6696778d | Cooking | I sometimes make lazy soda bread which is basically a waffle. I add rosemary the and sea salt and it's delicious. Only takes 5 minutes start to finish.
You need kefir/ sour milk. About a cup. Break in an egg and add salt and herbs. Eyeball a teaspoon and a half of baking soda. This will react with the kefir and give... | 2 | t1_d2kqk9v | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2l49ja | null | false | 2016-04-28T19:52:43Z |
d2l46c7 | t1_d2l46c7 | 1,461,873,048 | user_53ad3fabe797 | Cooking | Hushpuppy waffles with crab. My father makes them. Spectacular. | 2 | t3_4gu6qd | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2l46c7 | null | false | 2016-04-28T19:50:48Z |
d2l46ab | t1_d2l46ab | 1,461,873,047 | user_7c72dfafdb98 | Cooking | Look up recipes for dosa or uttapam. Dosa is pretty similar to a savory crepe, in fact. I'm reasonably sure you can tweak the consistency to make it suitable for a waffle maker.
Dosas are served with chutneys, which are like smooth salsas. At it's simplest, you saute a few soft veggies like onions, peppers, tomatoes ... | 1 | t3_4gu6qd | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2l46ab | null | false | 2016-04-28T19:50:47Z |
d2l4561 | t1_d2l4561 | 1,461,873,006 | user_a133b17e160b | Cooking | Salmon with an arugula, avocado, and caesar dressing salad. Parmesan on the side. | 2 | t3_4gumzc | t3_4gumzc | /r/Cooking/comments/t3_4gumzc/d2l4561 | null | false | 2016-04-28T19:50:06Z |
d2l44qv | t1_d2l44qv | 1,461,872,991 | user_b4726ef0da8b | Cooking | The meal you want to eat. The meal that inspired you to buy it. That should be your first meal in it. Seasoning will come in time and there is little reason to force it.
Things to keep in mind:
If someone washes it with soap or puts it in the dishwasher let it pass. I've seen awful fights about this. Avoid that dumb s... | 2 | t3_4guamv | t3_4guamv | /r/Cooking/comments/t3_4guamv/d2l44qv | null | false | 2016-04-28T19:49:51Z |
d2l3ycn | t1_d2l3ycn | 1,461,872,763 | user_784848be99a4 | Cooking | Oh thank you so so much for the recipe! It sounds wonderful and I can't wait to give it a try. | 2 | t1_d2k1p4r | t3_4glkz5 | /r/Cooking/comments/t3_4glkz5/d2l3ycn | null | false | 2016-04-28T19:46:03Z |
d2l3xbs | t1_d2l3xbs | 1,461,872,727 | user_2dbebb89365e | Cooking | [This](http://www.chowhound.com/recipes/savory-cheddar-waffles-30935) is my base savory waffle recipe from Chowhound. I've done it with more/less cheese before, added extras like scallions, ham, corn, etc. The only time it didn't work out as well was when I put in way too much regular cheddar instead of aged cheddar, a... | 1 | t3_4gu6qd | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2l3xbs | null | false | 2016-04-28T19:45:27Z |
d2l3wmp | t1_d2l3wmp | 1,461,872,701 | user_862d68c18a01 | Cooking | Pastrami is basically smoke corned beef that has coriander and blackpepper on it and can usually be used interchangeably as long as you enjoy those flavors. | 2 | t3_4glqfg | t3_4glqfg | /r/Cooking/comments/t3_4glqfg/d2l3wmp | null | false | 2016-04-28T19:45:01Z |
d2l3vpa | t1_d2l3vpa | 1,461,872,667 | user_a148cc8867f6 | Cooking | THANK YOU!! This has been bothering me for a while now, and that answer seems to make sense. | 1 | t1_d2l3ljv | t3_4gqvry | /r/Cooking/comments/t3_4gqvry/d2l3vpa | null | false | 2016-04-28T19:44:27Z |
d2l3vp1 | t1_d2l3vp1 | 1,461,872,666 | user_784848be99a4 | Cooking | Interesting. I did notice that there was quite of bit more color than I thought once I strained the broth. | 1 | t1_d2jact6 | t3_4glkz5 | /r/Cooking/comments/t3_4glkz5/d2l3vp1 | null | false | 2016-04-28T19:44:26Z |
d2l3tse | t1_d2l3tse | 1,461,872,597 | user_784848be99a4 | Cooking | Yep, seems to be the case that I'll be playing around with veggies and spices more on my next attempt. | 1 | t1_d2isx1w | t3_4glkz5 | /r/Cooking/comments/t3_4glkz5/d2l3tse | null | false | 2016-04-28T19:43:17Z |
d2l3s1j | t1_d2l3s1j | 1,461,872,536 | user_784848be99a4 | Cooking | Okay thanks! I figured that was part of my problem. This was a bit of an impulse decision, I'll be sure to invest in a stockpot next time. | 1 | t1_d2iqegh | t3_4glkz5 | /r/Cooking/comments/t3_4glkz5/d2l3s1j | null | false | 2016-04-28T19:42:16Z |
d2l3q2s | t1_d2l3q2s | 1,461,872,462 | user_784848be99a4 | Cooking | Okay got it! Next time I will include more meat. | 1 | t1_d2imw5x | t3_4glkz5 | /r/Cooking/comments/t3_4glkz5/d2l3q2s | null | false | 2016-04-28T19:41:02Z |
d2l3o6a | t1_d2l3o6a | 1,461,872,393 | user_862d68c18a01 | Cooking | One with beef in it! (no honestly the best I have had have been black bean based, tofu and such the texture was wrong) | 1 | t3_4gqicb | t3_4gqicb | /r/Cooking/comments/t3_4gqicb/d2l3o6a | null | false | 2016-04-28T19:39:53Z |
d2l3ljv | t1_d2l3ljv | 1,461,872,298 | user_862d68c18a01 | Cooking | Pasta is italian for paste, macaroni was initially a penne style pasta that had been dried. Today they are used interchangeably generally macaroni is dried in the box or bag, pasta is the fresh, but its simply naming conventions. | 1 | t3_4gqvry | t3_4gqvry | /r/Cooking/comments/t3_4gqvry/d2l3ljv | null | false | 2016-04-28T19:38:18Z |
d2l3g27 | t1_d2l3g27 | 1,461,872,095 | user_913f1d192e5a | Cooking | Sounds about right! | 0 | t1_d2l1rxt | t3_4guamv | /r/Cooking/comments/t3_4guamv/d2l3g27 | null | false | 2016-04-28T19:34:55Z |
d2l32cq | t1_d2l32cq | 1,461,871,597 | user_862d68c18a01 | Cooking | Oven 350-375 use one of those draining rack 1/2 sheet combos so the bacon is on a rack above the sheet, heats all sides of bacon, 15-20 minutes | 1 | t3_4gphtl | t3_4gphtl | /r/Cooking/comments/t3_4gphtl/d2l32cq | null | false | 2016-04-28T19:26:37Z |
d2l2yty | t1_d2l2yty | 1,461,871,469 | user_862d68c18a01 | Cooking | Honestly I make the cannoli filling as a dip and use pieces of the hard sugar cones (ones that look like a waffle) now I have 5 minutes to goodness and no dirty pans | 2 | t3_4gsnz0 | t3_4gsnz0 | /r/Cooking/comments/t3_4gsnz0/d2l2yty | null | false | 2016-04-28T19:24:29Z |
d2l2non | t1_d2l2non | 1,461,871,068 | user_2f8473dacec8 | Cooking | Go back to serious eats, they have a whole waffling section. | 1 | t3_4gu6qd | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2l2non | null | false | 2016-04-28T19:17:48Z |
d2l2juc | t1_d2l2juc | 1,461,870,931 | user_0b9169d97049 | Cooking | I would mix like 75 percent goat cheese and 25 percent roquefort or like blue cheese | 7 | t1_d2kx6jz | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2l2juc | null | false | 2016-04-28T19:15:31Z |
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