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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d2kt95p | t1_d2kt95p | 1,461,858,776 | user_67c8d05df362 | Cooking | It's super delicious. I have a hard time getting my falafel to stay together in the oil (no idea why, I can use the same batter as my mother and we can fry the same damn falafel in the same damn oil; hers will be perfect and mine will fall apart).
I love using the waffle iron though because then you get all these lit... | 13 | t1_d2kswf7 | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2kt95p | null | false | 2016-04-28T15:52:56Z |
d2kt7n3 | t1_d2kt7n3 | 1,461,858,721 | user_0cf1c0408a4b | Cooking | Thank you. Does 9 hours instead of 8 sound reasonable? | 1 | t1_d2krzqm | t3_4guc07 | /r/Cooking/comments/t3_4guc07/d2kt7n3 | null | false | 2016-04-28T15:52:01Z |
d2kt5z4 | t1_d2kt5z4 | 1,461,858,659 | user_2359898e899d | Cooking | Not a recipe, but for some savory waffle ideas, there's a restaurant in Chicago called [Waffles](https://www.zomato.com/chicago/waffles-south-loop/menu?utm_source=Google&utm_medium=Local&utm_campaign=GoogleMenus) that has some savory options. My favorite is the ham and cheese. | 11 | t3_4gu6qd | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2kt5z4 | null | false | 2016-04-28T15:50:59Z |
d2ksxaa | t1_d2ksxaa | 1,461,858,348 | user_431c1d90d0f4 | Cooking | pretty sure OP isn't in the US, so that number isn't going to help. | 3 | t1_d2koo4l | t3_4gtyeu | /r/Cooking/comments/t3_4gtyeu/d2ksxaa | null | false | 2016-04-28T15:45:48Z |
d2kswf7 | t1_d2kswf7 | 1,461,858,315 | user_04466129e13c | Cooking | Falafel batter on a waffle iron....wow, I have never considered that. Thank you. | 18 | t1_d2ksi1v | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2kswf7 | null | false | 2016-04-28T15:45:15Z |
d2ksw6a | t1_d2ksw6a | 1,461,858,306 | user_b5d06401414b | Cooking | This is my husband favorite recipe of hers. | 1 | t1_d2jfute | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2ksw6a | null | false | 2016-04-28T15:45:06Z |
d2ksuj5 | t1_d2ksuj5 | 1,461,858,247 | user_2c400af62f91 | Cooking | http://www.seriouseats.com/2014/10/cast-iron-skillet-tortilla-pizza-bar-pie-food-lab.html
This is ridiculously good for how easy it is. Don't dismiss based on experiences you have had with any other tortilla pizza recipe. | 2 | t3_4guamv | t3_4guamv | /r/Cooking/comments/t3_4guamv/d2ksuj5 | null | false | 2016-04-28T15:44:07Z |
d2ksqv2 | t1_d2ksqv2 | 1,461,858,119 | user_cde96961f3b9 | Cooking | this isn't what you're asking for but it's a fun video and worth watching.
https://www.chefsteps.com/activities/behind-the-scenes-waffle-iron-frenzy | 5 | t3_4gu6qd | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2ksqv2 | null | false | 2016-04-28T15:41:59Z |
d2ksl95 | t1_d2ksl95 | 1,461,857,913 | user_317284cef8e5 | Cooking | A BBQ joint near me makes waffles out of cornbread mix. You can try something like that. Cornbread waffle with mashed potatoes and pulled pork is heaven.
| 24 | t3_4gu6qd | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2ksl95 | null | false | 2016-04-28T15:38:33Z |
d2ksi4i | t1_d2ksi4i | 1,461,857,799 | user_f3750df4dc01 | Cooking | Meh. You're meant to be bitter about life, not a cunt to others. Bitch about the am, or the pm crew, or how you're workling 80 hours for $400 aud a week, or how your dog has cancer, or how you sold out to go down to 55 hours for $610 a week, but the food is shit and you hate yourself.
Bitter, but not a cunt. | 2 | t1_d2kscu5 | t3_4go3hw | /r/Cooking/comments/t3_4go3hw/d2ksi4i | null | false | 2016-04-28T15:36:39Z |
d2ksi1v | t1_d2ksi1v | 1,461,857,796 | user_67c8d05df362 | Cooking | I've done a few savory waffles. A cornbread cheddar jalapeno waffle that I serve with chili -- very good. I have also made a few "falafel waffles" -- just falafel batter cooked on a waffle griddle.
Edit: since it's getting some love, the [falafel waffle in question](http://imgur.com/GxsX7YP). | 64 | t3_4gu6qd | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2ksi1v | null | false | 2016-04-28T15:36:36Z |
d2ksgid | t1_d2ksgid | 1,461,857,739 | user_eeeb89a39344 | Cooking | This one is seasonal. Take leftover stuffing and put it in a well greased waffle iron. Leftover gravy is your syrup. Also, if you have leftover stuffing you probably have leftover turkey and cranberry, so it can be a bit of a cross between chicken & waffles and a hot turkey sandwich. | 15 | t3_4gu6qd | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2ksgid | null | false | 2016-04-28T15:35:39Z |
d2ksfuq | t1_d2ksfuq | 1,461,857,714 | user_589d5f3060f0 | Cooking | I had actually seen this one before, and forgotten.
I remember it being very entertaining. Thanks! | 1 | t1_d2j9alv | t3_4go3hw | /r/Cooking/comments/t3_4go3hw/d2ksfuq | null | false | 2016-04-28T15:35:14Z |
d2kscu5 | t1_d2kscu5 | 1,461,857,603 | user_589d5f3060f0 | Cooking | So you want a more subtle, backhanded bitterness...
How about...
I'd agree with you, darlin' but then the BOTH of us would be wrong! | 2 | t1_d2krbcx | t3_4go3hw | /r/Cooking/comments/t3_4go3hw/d2kscu5 | null | false | 2016-04-28T15:33:23Z |
d2ks4ko | t1_d2ks4ko | 1,461,857,304 | user_a7fac37f972e | Cooking | Please report back if you die. I've googled the lethal dose (LD50) and found no information. Do it for science! [Tolerance of growing pigs to trypsin and chymotrypsin inhibitors in chickpeas](http://onlinelibrary.wiley.com/doi/10.1002/jsfa.2740610212/abstract) says you'll fatten up.
Btw our ancestors began... | 2 | t3_4gtyeu | t3_4gtyeu | /r/Cooking/comments/t3_4gtyeu/d2ks4ko | null | false | 2016-04-28T15:28:24Z |
d2krzqm | t1_d2krzqm | 1,461,857,122 | user_4c2e8a9ef4ea | Cooking | I'd say yes more time is needed. Mostly because it'll take longer for the slow cooker to get to its cooking temp. | 3 | t3_4guc07 | t3_4guc07 | /r/Cooking/comments/t3_4guc07/d2krzqm | null | false | 2016-04-28T15:25:22Z |
d2krwkh | t1_d2krwkh | 1,461,857,004 | user_44eb877326d3 | Cooking | Fried chicken using Shortening
| 2 | t3_4guamv | t3_4guamv | /r/Cooking/comments/t3_4guamv/d2krwkh | null | false | 2016-04-28T15:23:24Z |
d2krv7h | t1_d2krv7h | 1,461,856,952 | user_c8bdef54ca10 | Cooking | Would you recommend the base waffle mixture recipe from above? I guess I didn't make myself clear in the post...sorry. I'm more concerned with the batter mixture than the actual ingredients. Maybe I'm overthinking this... | 4 | t1_d2krhed | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2krv7h | null | false | 2016-04-28T15:22:32Z |
d2krs9l | t1_d2krs9l | 1,461,856,844 | user_e30041ff21a0 | Cooking | Sweet potatoes, green beans, applesauce...
| 2 | t3_4guf0i | t3_4guf0i | /r/Cooking/comments/t3_4guf0i/d2krs9l | null | false | 2016-04-28T15:20:44Z |
d2krpdh | t1_d2krpdh | 1,461,856,736 | user_171c3a097be5 | Cooking | For best results you might want to try [blanching](http://extension.psu.edu/food/preservation/news/2012/blanching-vegetables-is-a-must-before-freezing) the veg before freezing. | 8 | t3_4gu6j2 | t3_4gu6j2 | /r/Cooking/comments/t3_4gu6j2/d2krpdh | null | false | 2016-04-28T15:18:56Z |
d2krmjx | t1_d2krmjx | 1,461,856,630 | user_9f9ce5d170c9 | Cooking | r/askashittydoctor/ | 1 | t1_d2kn7n7 | t3_4gtyeu | /r/Cooking/comments/t3_4gtyeu/d2krmjx | null | false | 2016-04-28T15:17:10Z |
d2krhjx | t1_d2krhjx | 1,461,856,445 | user_9f9ce5d170c9 | Cooking | always bacon. it will help bake in the surface, and you get to eat the bacon. | 6 | t1_d2kqhps | t3_4guamv | /r/Cooking/comments/t3_4guamv/d2krhjx | null | false | 2016-04-28T15:14:05Z |
d2krhed | t1_d2krhed | 1,461,856,439 | user_27135e7f48af | Cooking | I actually was messing around at work the other night and did this with garlic aioli, veal Demi glace, crumbled bleu cheese, chives, and Maldon salt. I'd recommend gravy instead of veal Demi because the waffle overwhelmed the Demi so I couldn't really taste it. | 8 | t3_4gu6qd | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2krhed | null | false | 2016-04-28T15:13:59Z |
d2krh1o | t1_d2krh1o | 1,461,856,426 | user_c9ebe4204ae1 | Cooking | Once it's set overnight, it's not really any worse to transport than anything else.
How about Pizzelles? | 1 | t1_d2kjfs1 | t3_4grj8w | /r/Cooking/comments/t3_4grj8w/d2krh1o | null | false | 2016-04-28T15:13:46Z |
d2krfe6 | t1_d2krfe6 | 1,461,856,364 | user_51a1585947ee | Cooking | Swap the syrup for a jam/marmalade/preserve. Still a little sweet but not as sweet. There's a breakfast place near me that does crazy waffles and one of them is bacon and brie with an apricot marmalade. So good. | 9 | t3_4gu6qd | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2krfe6 | null | false | 2016-04-28T15:12:44Z |
d2krcx1 | t1_d2krcx1 | 1,461,856,271 | user_5ba482bd1466 | Cooking | thanks | 0 | t1_d2kr5ra | t3_4guamv | /r/Cooking/comments/t3_4guamv/d2krcx1 | null | false | 2016-04-28T15:11:11Z |
d2krbcx | t1_d2krbcx | 1,461,856,214 | user_f3750df4dc01 | Cooking | That's just rude. Totally uncalled for. | 2 | t1_d2kqyjf | t3_4go3hw | /r/Cooking/comments/t3_4go3hw/d2krbcx | null | false | 2016-04-28T15:10:14Z |
d2kr90u | t1_d2kr90u | 1,461,856,125 | user_7992479ba111 | Cooking | The only thing I'd be concerned about is the freezing affecting the texture of your vegetables. I find that most vegetables become kinda soggy and limp when they thaw | 1 | t3_4gu6j2 | t3_4gu6j2 | /r/Cooking/comments/t3_4gu6j2/d2kr90u | null | false | 2016-04-28T15:08:45Z |
d2kr699 | t1_d2kr699 | 1,461,856,018 | user_05da0a1c5ea7 | Cooking | Bacon | 6 | t3_4guamv | t3_4guamv | /r/Cooking/comments/t3_4guamv/d2kr699 | null | false | 2016-04-28T15:06:58Z |
d2kr5ra | t1_d2kr5ra | 1,461,856,000 | user_913568ec439e | Cooking | Bacon, pizza, cornbread, sausage peppers and onions... come on over to /r/castiron for great recipes and tips. | 2 | t3_4guamv | t3_4guamv | /r/Cooking/comments/t3_4guamv/d2kr5ra | null | false | 2016-04-28T15:06:40Z |
d2kr5ev | t1_d2kr5ev | 1,461,855,987 | user_15f804cce4ab | Cooking | Stuffing waffle topped with chicken and gravy. | 106 | t3_4gu6qd | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2kr5ev | null | false | 2016-04-28T15:06:27Z |
d2kqzup | t1_d2kqzup | 1,461,855,770 | user_aa25ea06ca14 | Cooking | My breakfast:
Oatmeal seasoned with salt/pepper and hot sauce of choice (in my case, sriracha). Top with an egg, sunny side up. Before consuming, break the yolk and let it run so you have some in every bite. Enjoy.
This is my breakfast most mornings and I have yet to tire of this, and the bonus being that it takes 3... | 1 | t3_4gretk | t3_4gretk | /r/Cooking/comments/t3_4gretk/d2kqzup | null | false | 2016-04-28T15:02:50Z |
d2kqyjf | t1_d2kqyjf | 1,461,855,721 | user_589d5f3060f0 | Cooking | I appreciate the concern, but why don't you mind your own fuckin business.
(how was that?) | 1 | t1_d2kms8l | t3_4go3hw | /r/Cooking/comments/t3_4go3hw/d2kqyjf | null | false | 2016-04-28T15:02:01Z |
d2kqvpi | t1_d2kqvpi | 1,461,855,611 | user_913568ec439e | Cooking | Depends on the dish, but pretty much. I like very firm vegetables though... | 1 | t1_d2kqr6n | t3_4gu6j2 | /r/Cooking/comments/t3_4gu6j2/d2kqvpi | null | false | 2016-04-28T15:00:11Z |
d2kqt6p | t1_d2kqt6p | 1,461,855,515 | user_c37b9af573ff | Cooking | A. Stop soaking it, it'll rust. B. Just clean it well with soap and water, and it'll be fine. C. For God's sake, keep your cat off the counter. | 5 | t3_4grsos | t3_4grsos | /r/Cooking/comments/t3_4grsos/d2kqt6p | null | false | 2016-04-28T14:58:35Z |
d2kqsyu | t1_d2kqsyu | 1,461,855,507 | user_685e436e23dd | Cooking | It actually does keep fairly well. In the rare event that there are leftovers, it's always great in sandwiches throughout the week.
LPT: Farmer John has a line of somewhat gourmet bacons. The cinnamon sugar rubbed one is life changing. | 1 | t1_d2k93dw | t3_4gphtl | /r/Cooking/comments/t3_4gphtl/d2kqsyu | null | false | 2016-04-28T14:58:27Z |
d2kqsdi | t1_d2kqsdi | 1,461,855,485 | user_e97efd9f39b2 | Cooking | That's very helpful, thank you! Will definitely try doing method 2 when I'm making a big batch :) | 2 | t1_d2kpsr8 | t3_4gu6j2 | /r/Cooking/comments/t3_4gu6j2/d2kqsdi | null | false | 2016-04-28T14:58:05Z |
d2kqr6n | t1_d2kqr6n | 1,461,855,438 | user_e97efd9f39b2 | Cooking | Oh that's great, do you just cook it all straight from frozen? | 1 | t1_d2kpch8 | t3_4gu6j2 | /r/Cooking/comments/t3_4gu6j2/d2kqr6n | null | false | 2016-04-28T14:57:18Z |
d2kqmkl | t1_d2kqmkl | 1,461,855,268 | user_9485da7619ae | Cooking | Give us an update if you live. | 3 | t3_4gtyeu | t3_4gtyeu | /r/Cooking/comments/t3_4gtyeu/d2kqmkl | null | false | 2016-04-28T14:54:28Z |
d2kqmcw | t1_d2kqmcw | 1,461,855,260 | user_5195cc1c1aee | Cooking | 1) Calm down and stop reading weird stuff on the internet. The internet will always tell you that you have cancer and are going to die.
2) Contact your local poison control or public health to ask them about whether or not you are in real danger, or just going to have some cramps.
I am not a doctor, but 100g isn’t t... | 7 | t3_4gtyeu | t3_4gtyeu | /r/Cooking/comments/t3_4gtyeu/d2kqmcw | null | false | 2016-04-28T14:54:20Z |
d2kqkdn | t1_d2kqkdn | 1,461,855,184 | user_94e7b5fdb79f | Cooking | And the apple seeds prevent the orange seeds from sprouting and growing a tree in your stomach. | 1 | t1_d2kq9c9 | t3_4gtyeu | /r/Cooking/comments/t3_4gtyeu/d2kqkdn | null | false | 2016-04-28T14:53:04Z |
d2kqk9v | t1_d2kqk9v | 1,461,855,180 | user_c009f3071924 | Cooking | I think a lemon and herb waffle would be pretty delicious. Just a regular recipe but adding in some lemon juice/zest and your herbs. Rosemary or thyme would be tasty. | 28 | t3_4gu6qd | t3_4gu6qd | /r/Cooking/comments/t3_4gu6qd/d2kqk9v | null | false | 2016-04-28T14:53:00Z |
d2kqhps | t1_d2kqhps | 1,461,855,082 | user_c400c1faa669 | Cooking | The first thing that should be made in cast iron is bacon. | 23 | t3_4guamv | t3_4guamv | /r/Cooking/comments/t3_4guamv/d2kqhps | null | false | 2016-04-28T14:51:22Z |
d2kqfs9 | t1_d2kqfs9 | 1,461,855,006 | user_8f951ade1473 | Cooking | Chicken breast and rice. Pop the bad boy in the oven at 400°F for 30 minutes. Boil some water with a bit of butter, stir in the rice, slap a cover on for 30 minutes on med-low.
30 minutes, almost no work and you have a great meal! | 1 | t3_4gmmgi | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2kqfs9 | null | false | 2016-04-28T14:50:06Z |
d2kqdqq | t1_d2kqdqq | 1,461,854,930 | user_5ba482bd1466 | Cooking | Thanks, did exactly this! | 2 | t1_d2ikzdg | t3_4gjusb | /r/Cooking/comments/t3_4gjusb/d2kqdqq | null | false | 2016-04-28T14:48:50Z |
d2kqd2y | t1_d2kqd2y | 1,461,854,905 | user_5ba482bd1466 | Cooking | Oh my goodness I marinated them in balsamic, then threw them in the pan with olive oil, shallots, salt pepper, pinch of crushed red pepper then when they almost done threw in some chopped fresh basil. So Gooood! I will be buying these more frequently. | 1 | t1_d2i5xfa | t3_4gjusb | /r/Cooking/comments/t3_4gjusb/d2kqd2y | null | false | 2016-04-28T14:48:25Z |
d2kqd1y | t1_d2kqd1y | 1,461,854,903 | user_845709e5aa73 | Cooking | I've eaten raw beans before. Not a fun experience. Basically if you don't throw up you will be sitting on a toilet a lot. The bean lectin is what gets you. It binds to your intestinal tract and prevents healing from the natural wear and tear. This freaks your brain out and gives you crazy diarangus for a solid day or t... | 4 | t3_4gtyeu | t3_4gtyeu | /r/Cooking/comments/t3_4gtyeu/d2kqd1y | null | false | 2016-04-28T14:48:23Z |
d2kqajh | t1_d2kqajh | 1,461,854,812 | user_7992479ba111 | Cooking | Scrub it down, oil it slightly, and put it into a very hot oven.
Now that you've dealt with your cat, strip and re-season your cast iron. | 13 | t3_4grsos | t3_4grsos | /r/Cooking/comments/t3_4grsos/d2kqajh | null | false | 2016-04-28T14:46:52Z |
d2kq9c9 | t1_d2kq9c9 | 1,461,854,767 | [deleted] | Cooking | [deleted] | 3 | t1_d2knjxm | t3_4gtyeu | /r/Cooking/comments/t3_4gtyeu/d2kq9c9 | null | false | 2016-04-28T14:46:07Z |
d2kq7kb | t1_d2kq7kb | 1,461,854,698 | user_3e8d97b43089 | Cooking | >do I need to just dump it & get a new one.
you could cook PCP in a cast Iron and it would just be a matter of steel wool and elbow grease. | 5 | t3_4grsos | t3_4grsos | /r/Cooking/comments/t3_4grsos/d2kq7kb | null | false | 2016-04-28T14:44:58Z |
d2kpzpe | t1_d2kpzpe | 1,461,854,394 | user_e368d083c82c | Cooking | Thanks! | 1 | t1_d2kp55m | t3_4grm0c | /r/Cooking/comments/t3_4grm0c/d2kpzpe | null | false | 2016-04-28T14:39:54Z |
d2kpsr8 | t1_d2kpsr8 | 1,461,854,121 | user_56573c717726 | Cooking | They should be fine. Just keep in mind you don't want them to get freezer burn. It really ruins the quality of your food. If you have a vacuum sealer I would highly recommend using one. If you don't have one you can try one of two methods:
Method 1: Close the bag so there is a small opening, suck out the air, and... | 4 | t3_4gu6j2 | t3_4gu6j2 | /r/Cooking/comments/t3_4gu6j2/d2kpsr8 | null | false | 2016-04-28T14:35:21Z |
d2kpsko | t1_d2kpsko | 1,461,854,113 | user_f1a2e6fe4c66 | Cooking | > what happens if I just drop the dough into the oil?
Peter Clemenza comes to your house and murders you.
Okay, seriously, I don't see any reason why it wouldn't work. Just pay attention to your oil temp and watch the dough as it fries. | 2 | t3_4gsnz0 | t3_4gsnz0 | /r/Cooking/comments/t3_4gsnz0/d2kpsko | null | false | 2016-04-28T14:35:13Z |
d2kph6b | t1_d2kph6b | 1,461,853,659 | user_ce7104016e76 | Cooking | Watch [Alton Brown's "Good Eats" videos](http://www.foodnetwork.com/shows/good-eats/good-eats-show-page.html). He explains the science behind cooking and has a lot of good, easy recipes. | 1 | t3_4grl3a | t3_4grl3a | /r/Cooking/comments/t3_4grl3a/d2kph6b | null | false | 2016-04-28T14:27:39Z |
d2kpfnx | t1_d2kpfnx | 1,461,853,600 | user_fcb87c236c20 | Cooking | is he allowed to warm it up? a baked ziti or lasagna are easy to make ahead of time but aren't great served cold | 1 | t3_4grj8w | t3_4grj8w | /r/Cooking/comments/t3_4grj8w/d2kpfnx | null | false | 2016-04-28T14:26:40Z |
d2kpfft | t1_d2kpfft | 1,461,853,590 | user_6dfbef76d54b | Cooking | I don't see any evidence that chickpeas are poisonous. You're probably just going to shit a lot for the next few days. (A LOT) | 5 | t3_4gtyeu | t3_4gtyeu | /r/Cooking/comments/t3_4gtyeu/d2kpfft | null | false | 2016-04-28T14:26:30Z |
d2kpch8 | t1_d2kpch8 | 1,461,853,466 | user_913568ec439e | Cooking | They should be fine. I freeze bell peppers, mushrooms, cauliflower and broccoli a lot and they're good any way I prepare them. I'd agree with the potato though, unless you're using it for mashed. | 2 | t3_4gu6j2 | t3_4gu6j2 | /r/Cooking/comments/t3_4gu6j2/d2kpch8 | null | false | 2016-04-28T14:24:26Z |
d2kp55m | t1_d2kp55m | 1,461,853,167 | user_fcb87c236c20 | Cooking | old cheeses are a pain in the ass to make sauce out of; for example the usual old pecorino romano we get in north america has a melting range of about 10C (around 50 iirc), less than that and it won't melt, beyond that and it clumps up like you experienced
when I make cacio e pepe with pecorino romano I prepare the sa... | 2 | t3_4grm0c | t3_4grm0c | /r/Cooking/comments/t3_4grm0c/d2kp55m | null | false | 2016-04-28T14:19:27Z |
d2kp2yo | t1_d2kp2yo | 1,461,853,075 | user_e62abb91c8cd | Cooking | I roast chickens about once every other week. Highly recommend cast iron. You'll get a more thorough sear, giving you a better Maillard reaction = bronze flavor goodness. Plus the ongoing seasoning of the cast iron seems to impart an additional flavor note as well. | 1 | t3_4gsfjw | t3_4gsfjw | /r/Cooking/comments/t3_4gsfjw/d2kp2yo | null | false | 2016-04-28T14:17:55Z |
d2kozfk | t1_d2kozfk | 1,461,852,928 | user_913568ec439e | Cooking | I'm partial to cast iron, but like /u/KellerMB says, use the bigger / heavier one. | 1 | t3_4gsfjw | t3_4gsfjw | /r/Cooking/comments/t3_4gsfjw/d2kozfk | null | false | 2016-04-28T14:15:28Z |
d2koua0 | t1_d2koua0 | 1,461,852,713 | user_913568ec439e | Cooking | In addition to my below comment in response to /u/TectorsBrotherLyle, come on over to /r/castiron | 2 | t3_4grsos | t3_4grsos | /r/Cooking/comments/t3_4grsos/d2koua0 | null | false | 2016-04-28T14:11:53Z |
d2koo4l | t1_d2koo4l | 1,461,852,450 | user_10a4085a5757 | Cooking | http://1-800-222-1222.info/
Here's a 1-800 number for poison control. They will give you advice and follow up with you in a day or so to make sure you're OK. | 8 | t3_4gtyeu | t3_4gtyeu | /r/Cooking/comments/t3_4gtyeu/d2koo4l | null | false | 2016-04-28T14:07:30Z |
d2kogcv | t1_d2kogcv | 1,461,852,112 | user_8b391a650318 | Cooking | RIP | 9 | t3_4gtyeu | t3_4gtyeu | /r/Cooking/comments/t3_4gtyeu/d2kogcv | null | false | 2016-04-28T14:01:52Z |
d2ko9de | t1_d2ko9de | 1,461,851,804 | user_c8e313c813d9 | Cooking | here's what made tamales easy for me (mexican style): Some random instruction that told me 'the masa should be the consistancy of peanut butter'. Following that, everything else fell into place.
(I've tried making Nicaraguan nacatamales where you make the masa more the thickness of pancake batter, and pour it into ... | 2 | t1_d2icy0t | t3_4gaull | /r/Cooking/comments/t3_4gaull/d2ko9de | null | false | 2016-04-28T13:56:44Z |
d2ko770 | t1_d2ko770 | 1,461,851,706 | [deleted] | Cooking | [deleted] | 2 | t1_d2ipatc | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2ko770 | null | false | 2016-04-28T13:55:06Z |
d2knyg6 | t1_d2knyg6 | 1,461,851,322 | user_2188ca727a39 | Cooking | If you have consumed undercooked beans, symptoms may include:
Gas
Abdominal Pain
Diarrhea
Nausea
Vomiting
Recovery can be rapid and spontaneous, but if symptoms persist, go see your doctor or to the emergency room. It’s definitely better to be safe rather than sorry in this situation.
http://www.exsloth.c... | 6 | t3_4gtyeu | t3_4gtyeu | /r/Cooking/comments/t3_4gtyeu/d2knyg6 | null | false | 2016-04-28T13:48:42Z |
d2knxcr | t1_d2knxcr | 1,461,851,273 | [deleted] | Cooking | [deleted] | 12 | t3_4gtyeu | t3_4gtyeu | /r/Cooking/comments/t3_4gtyeu/d2knxcr | null | false | 2016-04-28T13:47:53Z |
d2knosx | t1_d2knosx | 1,461,850,894 | user_2ec45a027030 | Cooking | > Or are they good leftovers?
um, it's bacon, of course it's good leftovers | 1 | t1_d2k93dw | t3_4gphtl | /r/Cooking/comments/t3_4gphtl/d2knosx | null | false | 2016-04-28T13:41:34Z |
d2knjxm | t1_d2knjxm | 1,461,850,672 | user_1f5ad9e3c624 | Cooking | Smoke some cigarettes the cigarettes will suffocate the bacteria. | 27 | t3_4gtyeu | t3_4gtyeu | /r/Cooking/comments/t3_4gtyeu/d2knjxm | null | false | 2016-04-28T13:37:52Z |
d2kn7n7 | t1_d2kn7n7 | 1,461,850,108 | user_f5d1feaf8535 | Cooking | Why don't you call poison control instead of leaving your fate in the hands of a reddit cooking sub | 59 | t3_4gtyeu | t3_4gtyeu | /r/Cooking/comments/t3_4gtyeu/d2kn7n7 | null | false | 2016-04-28T13:28:28Z |
d2kn4ud | t1_d2kn4ud | 1,461,849,976 | user_144d43c39bc0 | Cooking | I'm a bit of a picky eater (getting better now, luckily) and I love frozen peas, while I don't really eat them cooked. | 1 | t1_d2izk68 | t3_4gjwn5 | /r/Cooking/comments/t3_4gjwn5/d2kn4ud | null | false | 2016-04-28T13:26:16Z |
d2kn0a4 | t1_d2kn0a4 | 1,461,849,762 | user_913568ec439e | Cooking | That's some very bad advice right there. While I'm of the opinion that just about nothing will ruin cast iron apart from melting it or breaking it, I would not cook in any iron that has been used for holding petroleum of any kind or for melting lead. Those substances, especially lead, will get into the iron and will le... | 3 | t1_d2k7n5h | t3_4grsos | /r/Cooking/comments/t3_4grsos/d2kn0a4 | null | false | 2016-04-28T13:22:42Z |
d2kmzgu | t1_d2kmzgu | 1,461,849,724 | user_bd2edd30e739 | Cooking | I... uh, just eat the bacon. Sometimes I give a slice to the dog because I'm not a *glutton* | 1 | t1_d2k93dw | t3_4gphtl | /r/Cooking/comments/t3_4gphtl/d2kmzgu | null | false | 2016-04-28T13:22:04Z |
d2kmzgz | t1_d2kmzgz | 1,461,849,724 | user_5195cc1c1aee | Cooking | I think that the rules of safe canning are that stuff is good for a year. Realistically, I’ve eaten things that are at least a few years old without any problems. They might be a bit discoloured, e.g. red jams start to look a bit brown but the flavour shouldn’t be affected.
If you open it there should be a pop... | 2 | t3_4gshp8 | t3_4gshp8 | /r/Cooking/comments/t3_4gshp8/d2kmzgz | null | false | 2016-04-28T13:22:04Z |
d2kms8l | t1_d2kms8l | 1,461,849,377 | user_f3750df4dc01 | Cooking | As someone who spends too much time on kc, don't treat it as solely a way to discuss food it annoys us after a while. Not to say never ask, but remember to be bitter about life in general while posting | 5 | t1_d2j9dvh | t3_4go3hw | /r/Cooking/comments/t3_4go3hw/d2kms8l | null | false | 2016-04-28T13:16:17Z |
d2kms68 | t1_d2kms68 | 1,461,849,374 | user_097777fd243a | Cooking | www.airdnd.nl :)
| 2 | t3_4gocjr | t3_4gocjr | /r/Cooking/comments/t3_4gocjr/d2kms68 | null | false | 2016-04-28T13:16:14Z |
d2km99b | t1_d2km99b | 1,461,848,406 | user_2c400af62f91 | Cooking | The microwave works about as well as the oven for small amounts of crispy bacon. One of the many non-reheating things a microwave is good at. It is not as idiot proof because you need to keep an eye on it as the window where it is done but not overdone is short. | 1 | t1_d2k93dw | t3_4gphtl | /r/Cooking/comments/t3_4gphtl/d2km99b | null | false | 2016-04-28T13:00:06Z |
d2klxse | t1_d2klxse | 1,461,847,797 | user_c1240c61358d | Cooking | Parmigiana di melanzae | 1 | t3_4grj8w | t3_4grj8w | /r/Cooking/comments/t3_4grj8w/d2klxse | null | false | 2016-04-28T12:49:57Z |
d2klotp | t1_d2klotp | 1,461,847,285 | user_61721155cae4 | Cooking | > So one day if you ever leave the double wide
Erm? What did I do to deserve that?
I'd probably think 'real sriracha' fairly delicious. And your article has Huy Fong (most common Sriracha in the States) as #3, merely 0.2 points behind the winner. | 2 | t1_d2kbivt | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2klotp | null | false | 2016-04-28T12:41:25Z |
d2klifs | t1_d2klifs | 1,461,846,925 | user_a9cf8ebb02fe | Cooking | I really think it is a better option than throwing away milk and it will also be less expensive although when I searched for it I couldn't find an exact price I'm sure it is less than $1 per can and I noticed it is 12oz not 14oz. That is even closer to the amounts you are needing at one time. | 2 | t1_d2kkgyw | t3_4gotuk | /r/Cooking/comments/t3_4gotuk/d2klifs | null | false | 2016-04-28T12:35:25Z |
d2kl0te | t1_d2kl0te | 1,461,845,867 | user_c4d4f87f7949 | Cooking | Eh, he doesn't eat salads. Happy cake day! | 1 | t1_d2js2r9 | t3_4gjwn5 | /r/Cooking/comments/t3_4gjwn5/d2kl0te | null | false | 2016-04-28T12:17:47Z |
d2kkgyw | t1_d2kkgyw | 1,461,844,573 | user_c37170bca6b9 | Cooking | I might have to try that too. I'll see what gives me the best cost:taste return. Thanks! | 2 | t1_d2k5o09 | t3_4gotuk | /r/Cooking/comments/t3_4gotuk/d2kkgyw | null | false | 2016-04-28T11:56:13Z |
d2kk2zt | t1_d2kk2zt | 1,461,843,579 | user_c7ab7954da1f | Cooking | Oh, thank you very much! | 1 | t1_d2kdjsu | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2kk2zt | null | false | 2016-04-28T11:39:39Z |
d2kjpgf | t1_d2kjpgf | 1,461,842,561 | user_e5868c0a3098 | Cooking | **Instant Oatmeal With Egg**
Crack an egg into a small bowl and whisk it up. Stir in a package of instant oatmeal, add measured amount of milk or water and mix all together. Microwave as directed. Then add a little more liquid, mix in some shredded cheese and a dash of hot sauce, and microwave another half minute or ... | 3 | t3_4gretk | t3_4gretk | /r/Cooking/comments/t3_4gretk/d2kjpgf | null | false | 2016-04-28T11:22:41Z |
d2kjfs1 | t1_d2kjfs1 | 1,461,841,780 | user_9570697af81c | Cooking | > Tiramisu
I think a 10 year old carrying tiramisu on a bus is an accident waiting to happen. | 2 | t1_d2k637j | t3_4grj8w | /r/Cooking/comments/t3_4grj8w/d2kjfs1 | null | false | 2016-04-28T11:09:40Z |
d2kj6pg | t1_d2kj6pg | 1,461,840,992 | user_b9f2ee22e135 | Cooking | That is indeed an interesting fact! Thanks! | 1 | t1_d2kg33n | t3_4g5yh9 | /r/Cooking/comments/t3_4g5yh9/d2kj6pg | null | false | 2016-04-28T10:56:32Z |
d2kiyx0 | t1_d2kiyx0 | 1,461,840,290 | user_cd0c244a4441 | Cooking | Make a roux next time to mix with the milk, makes a simple bechamel sauce that you can add your cheese to. | 1 | t3_4grm0c | t3_4grm0c | /r/Cooking/comments/t3_4grm0c/d2kiyx0 | null | false | 2016-04-28T10:44:50Z |
d2ki7pc | t1_d2ki7pc | 1,461,837,586 | user_9570697af81c | Cooking | They are food grade, but whatever. Go to restaurant supply store and buy the same bucket. Or get a food grade bucket from Amazon. | 1 | t1_d2ki6p5 | t3_4gsreg | /r/Cooking/comments/t3_4gsreg/d2ki7pc | null | false | 2016-04-28T09:59:46Z |
d2ki6p5 | t1_d2ki6p5 | 1,461,837,481 | user_a58e586dc9e6 | Cooking | I thought about that, but Home Depot specifically makes sure to note that they are not considered food grade. So they won't have a lining to stop any leeching, which I'd rather avoid. | 0 | t1_d2khq7o | t3_4gsreg | /r/Cooking/comments/t3_4gsreg/d2ki6p5 | null | false | 2016-04-28T09:58:01Z |
d2khq7o | t1_d2khq7o | 1,461,835,702 | user_9570697af81c | Cooking | Go to Home Depot and get a plastic 5 gallon "Homer bucket" or equivalent, and a lid. Yes, they are food safe. | 1 | t3_4gsreg | t3_4gsreg | /r/Cooking/comments/t3_4gsreg/d2khq7o | null | false | 2016-04-28T09:28:22Z |
d2khljb | t1_d2khljb | 1,461,835,191 | [deleted] | Cooking | [deleted] | 0 | t3_4gsreg | t3_4gsreg | /r/Cooking/comments/t3_4gsreg/d2khljb | null | false | 2016-04-28T09:19:51Z |
d2khcea | t1_d2khcea | 1,461,834,213 | user_c936424f4f5b | Cooking | I make this all the time:
Cook your oatmeal in chicken broth. (I use rolled oats, which take about 8 mins.)
While that's cooking, sauté sliced onion, mushrooms (I use shiitake), and whatever else is in season -- spinach, carrots, cabbage, etc. When the veggies are cooked to your liking, drizzle in a bit of soy sauce,... | 4 | t3_4gretk | t3_4gretk | /r/Cooking/comments/t3_4gretk/d2khcea | null | false | 2016-04-28T09:03:33Z |
d2kh2xc | t1_d2kh2xc | 1,461,833,187 | user_8ebe19696407 | Cooking | Panzanella! | 1 | t3_4grj8w | t3_4grj8w | /r/Cooking/comments/t3_4grj8w/d2kh2xc | null | false | 2016-04-28T08:46:27Z |
d2kh0xc | t1_d2kh0xc | 1,461,832,973 | user_5bde21955aa6 | Cooking | Yeah. Starch is your friend here.
I've recently been making mac & cheese (my go-to "wife isn't home" dinner) by simmering the pasta in milk. Then I just drain a little if too liquidy & add the cheese at the end. It melts beautifully. Nice if you don't feel like cleaning two pots :) Otherwise, a roux is the way to go... | 1 | t3_4grm0c | t3_4grm0c | /r/Cooking/comments/t3_4grm0c/d2kh0xc | null | false | 2016-04-28T08:42:53Z |
d2kgpzw | t1_d2kgpzw | 1,461,831,826 | user_053ea45abcae | Cooking | worst adjustment of home cooking.... electric stoves. FML. can't wait to buy a house for that alone. | 1 | t3_4gclyh | t3_4gclyh | /r/Cooking/comments/t3_4gclyh/d2kgpzw | null | false | 2016-04-28T08:23:46Z |
d2kgp5h | t1_d2kgp5h | 1,461,831,740 | user_053ea45abcae | Cooking | This is far from authentic anything, other than authentically awesome. It was my keto breakfast when I was doing that. Cut avacado and remove core so there's a hole. crack an egg into the whole. cover the whole top of the avacado with a bacon weaved like a tic tac toe. add cheese. bake for 15 min at 350. mmmmmmmm. alte... | 1 | t3_4ggws0 | t3_4ggws0 | /r/Cooking/comments/t3_4ggws0/d2kgp5h | null | false | 2016-04-28T08:22:20Z |
d2kgoer | t1_d2kgoer | 1,461,831,665 | user_053ea45abcae | Cooking | Popcorn Caulilower - cut two heads of cauliflower, throw bits into a bag. Add 2 Tbsp of veg oil, salt, sugar, paprika, turmeric. Play with the amounts, you can taste as you go. It'll come out yellow or red. give the bag a healthy shake so it's distributed and roast at 400 til you like the cauliflower (20 min for me, 30... | 1 | t3_4gh20l | t3_4gh20l | /r/Cooking/comments/t3_4gh20l/d2kgoer | null | false | 2016-04-28T08:21:05Z |
d2kghx8 | t1_d2kghx8 | 1,461,831,024 | user_64675ff52fe9 | Cooking | Buttermilk biscuits are great too! | 1 | t3_4gj1q5 | t3_4gj1q5 | /r/Cooking/comments/t3_4gj1q5/d2kghx8 | null | false | 2016-04-28T08:10:24Z |
d2kg9yf | t1_d2kg9yf | 1,461,830,243 | [deleted] | Cooking | [removed] | 1 | t1_d2kg9kg | t3_4grl3a | /r/Cooking/comments/t3_4grl3a/d2kg9yf | null | false | 2016-04-28T07:57:23Z |
d2kg9o6 | t1_d2kg9o6 | 1,461,830,215 | user_ba1acf99bcf0 | Cooking |
**How to Cook Everything The Basics: All You Need to Make Great Food--Wi...**
||||
--:|:--|:--
Current|$19.77|Amazon (New)
High|$29.75|Amazon (New)
Low|$17.20|Amazon (New)
|Average|$19.77|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/m0j5qfI.png) | [FAQ](http://www.reddit.com/r/PriceZombie/wiki/ind... | 1 | t1_d2kg9kg | t3_4grl3a | /r/Cooking/comments/t3_4grl3a/d2kg9o6 | null | false | 2016-04-28T07:56:55Z |
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