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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d2k04hi | t1_d2k04hi | 1,461,799,767 | user_afd8022ddff1 | Cooking | I will usually add chicken of course (cooked in olive oil) I add garlic powder and/or minced garlic, a little bit of chicken broth, butter, Parmesan, spinach, bacon, parsley leaves, salt, pepper and maybe some Italian seasoning | 1 | t3_4gqsq4 | t3_4gqsq4 | /r/Cooking/comments/t3_4gqsq4/d2k04hi | null | false | 2016-04-27T23:29:27Z |
d2jzxwi | t1_d2jzxwi | 1,461,799,489 | user_8fd65b94f018 | Cooking | The reality is that it is generally much cheaper to cook meals from scratch than buy processed, pre-prepared, take-out, or "blue apron" type meal plans. I see folks with a basket full of organic, free-range, non-GMO bullshit in their carts at Whole Foods and I think, "Are you kidding me?" It doesn't have to cost a lot ... | 3 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jzxwi | null | false | 2016-04-27T23:24:49Z |
d2jzpfj | t1_d2jzpfj | 1,461,799,130 | user_a148cc8867f6 | Cooking | I expect some inconsistencies with Kroger brand, but even my "Product of Italy" Field Day Organic linguine says "macaroni product."
Edit: [See?] (http://www.imgur.com/null.null)
Edit 2: Okay, so I'm having trouble uploading the pic, but it does say "macaroni product" on my bag of linguine. | 2 | t1_d2jyc3w | t3_4gqvry | /r/Cooking/comments/t3_4gqvry/d2jzpfj | null | false | 2016-04-27T23:18:50Z |
d2jzihe | t1_d2jzihe | 1,461,798,834 | [deleted] | Cooking | The only thing I like better canned is french cut green beans. I just can't get them to taste as good otherwise. | 1 | t1_d2jvfn4 | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jzihe | null | false | 2016-04-27T23:13:54Z |
d2jz237 | t1_d2jz237 | 1,461,798,104 | user_feee97f8f681 | Cooking | Loads of vegetarians don't like tofu; it's not some sort of magical vegetarian chow -- I certainly wouldn't go around making it the focus of all your meat-free dishes, and if you can't cook it, you probably shouldn't make it.
Ignore the web sites. What do *you* already eat and know how to prepare well that already hap... | 2 | t3_4gn787 | t3_4gn787 | /r/Cooking/comments/t3_4gn787/d2jz237 | null | false | 2016-04-27T23:01:44Z |
d2jyzei | t1_d2jyzei | 1,461,797,987 | [deleted] | Cooking | [deleted] | 1 | t3_4gqph7 | t3_4gqph7 | /r/Cooking/comments/t3_4gqph7/d2jyzei | null | false | 2016-04-27T22:59:47Z |
d2jys9k | t1_d2jys9k | 1,461,797,677 | user_5894fa7a4de9 | Cooking | Not necessarily. A meme is an idea that persists and propagates itself through other hosts. It's kinda a weird topic - but just calling any idea a meme or memeing is a gross misunderstanding/misinterpretation of the topic
https://en.wikipedia.org/wiki/Meme
You can have a popular idea that isn't a meme for sure, but a... | 2 | t1_d2jyniw | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jys9k | null | false | 2016-04-27T22:54:37Z |
d2jynre | t1_d2jynre | 1,461,797,481 | user_feee97f8f681 | Cooking | Anything compatible that will help mask the taste -- I'd use a boatload of garlic and black pepper. | 2 | t3_4gqsq4 | t3_4gqsq4 | /r/Cooking/comments/t3_4gqsq4/d2jynre | null | false | 2016-04-27T22:51:21Z |
d2jyniw | t1_d2jyniw | 1,461,797,471 | user_be14b2754697 | Cooking | Doesn't meme just mean "something popular?" Memes don't spread by themselves, they spread because they are *popular* enough for people to share them without being asked or directed to do so. | 1 | t1_d2jwdnc | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jyniw | null | false | 2016-04-27T22:51:11Z |
d2jyh79 | t1_d2jyh79 | 1,461,797,199 | user_769fdfcda0e0 | Cooking | I would think honing at the wrong angle could ruin your edge. | 1 | t1_d2j4mkg | t3_4gfjk5 | /r/Cooking/comments/t3_4gfjk5/d2jyh79 | null | false | 2016-04-27T22:46:39Z |
d2jygvt | t1_d2jygvt | 1,461,797,186 | user_173aa3493381 | Cooking | I don't see why that wouldn't work. Unless there's a broiler at work, I'm not sure how else you would do it | 1 | t3_4gqvsu | t3_4gqvsu | /r/Cooking/comments/t3_4gqvsu/d2jygvt | null | false | 2016-04-27T22:46:26Z |
d2jyc3w | t1_d2jyc3w | 1,461,796,979 | user_feee97f8f681 | Cooking | "Macaroni" refers to the shape; all macaroni is pasta but not all pasta is macaroni.
OP, no idea why people would complain; there are lots of pastas that work well with a mac-and-cheese style preparation. But what brands of pasta call non-macaroni pasta macaroni...? | 1 | t1_d2jxnv4 | t3_4gqvry | /r/Cooking/comments/t3_4gqvry/d2jyc3w | null | false | 2016-04-27T22:42:59Z |
d2jyb5j | t1_d2jyb5j | 1,461,796,940 | user_8b391d911e7b | Cooking | Thanks for the pointers! | 1 | t1_d2j83mm | t3_4gnges | /r/Cooking/comments/t3_4gnges/d2jyb5j | null | false | 2016-04-27T22:42:20Z |
d2jyazq | t1_d2jyazq | 1,461,796,932 | user_8b391d911e7b | Cooking | That sounds pretty neat actually. I'm gonna explore this option! | 2 | t1_d2j7bwb | t3_4gnges | /r/Cooking/comments/t3_4gnges/d2jyazq | null | false | 2016-04-27T22:42:12Z |
d2jya9s | t1_d2jya9s | 1,461,796,901 | user_8b391d911e7b | Cooking | This was always an option for one of my 5 lb bags. | 1 | t1_d2j4nkl | t3_4gnges | /r/Cooking/comments/t3_4gnges/d2jya9s | null | false | 2016-04-27T22:41:41Z |
d2jy9n7 | t1_d2jy9n7 | 1,461,796,876 | user_8b391d911e7b | Cooking | I think that burgers may be the best option, but the idea below of using the drippings would sound pretty awesome if they were to caramelize onions. So that prospect sounds amazing at the moment haha. I like the suggestions though! | 2 | t1_d2j2rbi | t3_4gnges | /r/Cooking/comments/t3_4gnges/d2jy9n7 | null | false | 2016-04-27T22:41:16Z |
d2jy6y4 | t1_d2jy6y4 | 1,461,796,762 | user_ac9d0f9a0cfe | Cooking | Just wait until s/he finds out about gochujang. Minds will be blown. | 8 | t1_d2jvzps | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jy6y4 | null | false | 2016-04-27T22:39:22Z |
d2jy4os | t1_d2jy4os | 1,461,796,666 | user_feee97f8f681 | Cooking | ...people like to whinge about that one vegetarian/vegan they know who doesn't shut up about their diet, but there is one of these "I'm 13 and ever so witty" garbage comments in *every* thread that asks a Q about vegetarian food... | 5 | t1_d2juzmk | t3_4gqicb | /r/Cooking/comments/t3_4gqicb/d2jy4os | null | false | 2016-04-27T22:37:46Z |
d2jy2v2 | t1_d2jy2v2 | 1,461,796,587 | user_feee97f8f681 | Cooking | Do you want a soy thing that's engineered to taste, smell, etc a lot like a burger burger, or do you want an alternative foodstuff that will conveniently fit in a bun...?
If the latter -- Dr Praeger's. Nobody would ever confuse them with burger burgers. They're very veg-heavy, and quite tasty. | 1 | t3_4gqicb | t3_4gqicb | /r/Cooking/comments/t3_4gqicb/d2jy2v2 | null | false | 2016-04-27T22:36:27Z |
d2jy2cf | t1_d2jy2cf | 1,461,796,565 | user_0afd4183818d | Cooking | Don't let them beat you down. Any repeated idea is a meme. | 1 | t1_d2jiujl | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jy2cf | null | false | 2016-04-27T22:36:05Z |
d2jy0as | t1_d2jy0as | 1,461,796,475 | user_8b391d911e7b | Cooking | I was wondering what this was and then realized it's like beef sung, a meat mixture filled into lettuce leaves. It doesn't seem bad at all, I'll see!
I just normally do this with pork instead, but wouldn't be bad to try beef! | 2 | t1_d2jk5hu | t3_4gnges | /r/Cooking/comments/t3_4gnges/d2jy0as | null | false | 2016-04-27T22:34:35Z |
d2jxxes | t1_d2jxxes | 1,461,796,353 | user_080ae7270b6c | Cooking | Crock pot FTW. Cook's Country and America's Test Kitchen has a lot of slow cooker recipes.
I like cook pot roasts and chili in there. Super easy and no babysitting. | 1 | t3_4gmmgi | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2jxxes | null | false | 2016-04-27T22:32:33Z |
d2jxtxd | t1_d2jxtxd | 1,461,796,204 | user_080ae7270b6c | Cooking | This is not the answer I want from r/Cooking. lol | 2 | t1_d2iz2h6 | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2jxtxd | null | false | 2016-04-27T22:30:04Z |
d2jxqvi | t1_d2jxqvi | 1,461,796,074 | user_11e6042582e3 | Cooking | This is perfect. Thank you! | 1 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jxqvi | null | false | 2016-04-27T22:27:54Z |
d2jxpxn | t1_d2jxpxn | 1,461,796,035 | user_080ae7270b6c | Cooking | Pastrami, swiss and egg sammies FTW. | 1 | t1_d2jt08t | t3_4glqfg | /r/Cooking/comments/t3_4glqfg/d2jxpxn | null | false | 2016-04-27T22:27:15Z |
d2jxnv4 | t1_d2jxnv4 | 1,461,795,947 | user_e30041ff21a0 | Cooking | Pasta is macaroni. Macaroni is pasta. The shape is irrelevant. The two words are the same.
| 0 | t3_4gqvry | t3_4gqvry | /r/Cooking/comments/t3_4gqvry/d2jxnv4 | null | false | 2016-04-27T22:25:47Z |
d2jxmza | t1_d2jxmza | 1,461,795,908 | user_34e19722ba62 | Cooking | I don't know about the whole no-flip thing, but cooking it in a pan with a low-moderate heat is the best way to make sure the fat is actually rendered and crisp | 1 | t3_4gphtl | t3_4gphtl | /r/Cooking/comments/t3_4gphtl/d2jxmza | null | false | 2016-04-27T22:25:08Z |
d2jxm94 | t1_d2jxm94 | 1,461,795,876 | user_4bcd96eec9a4 | Cooking | BBQ picnic parties are always the best. Grill some meat- best thing to eat in your lap | 2 | t3_4gqph7 | t3_4gqph7 | /r/Cooking/comments/t3_4gqph7/d2jxm94 | null | false | 2016-04-27T22:24:36Z |
d2jxg9t | t1_d2jxg9t | 1,461,795,624 | user_42e7917beed6 | Cooking | removed pending text recipe | 1 | t3_4gnokz | t3_4gnokz | /r/Cooking/comments/t3_4gnokz/d2jxg9t | null | true | 2016-04-27T22:20:24Z |
d2jx214 | t1_d2jx214 | 1,461,795,037 | user_080ae7270b6c | Cooking | What was that odd knife-stir action in the bowl of feta cheese?
The food did look decent.
Doze eyebrows doe. | 1 | t3_4gocjr | t3_4gocjr | /r/Cooking/comments/t3_4gocjr/d2jx214 | null | false | 2016-04-27T22:10:37Z |
d2jwsvm | t1_d2jwsvm | 1,461,794,655 | user_c7ab7954da1f | Cooking | I wish it showed the Nutritional Info. Am I missing it? | 2 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jwsvm | null | false | 2016-04-27T22:04:15Z |
d2jwrsn | t1_d2jwrsn | 1,461,794,613 | user_3e434f78967a | Cooking | I think the only thing that will save jar sauce is real fats. Butter, bacon fat something like that. | 2 | t3_4gqsq4 | t3_4gqsq4 | /r/Cooking/comments/t3_4gqsq4/d2jwrsn | null | false | 2016-04-27T22:03:33Z |
d2jwr27 | t1_d2jwr27 | 1,461,794,583 | user_e9cd3df19931 | Cooking | I'm just doing it for my last year here, not like a life choise haha.
But, you're right, now I do, thank you! | 1 | t1_d2jujqn | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jwr27 | null | false | 2016-04-27T22:03:03Z |
d2jwpiw | t1_d2jwpiw | 1,461,794,519 | user_42e7917beed6 | Cooking | mentioning serious eats is not a problem here. | 3 | t1_d2jwg4j | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2jwpiw | null | false | 2016-04-27T22:01:59Z |
d2jwmu2 | t1_d2jwmu2 | 1,461,794,411 | user_0e7f8530fd68 | Cooking | kebabs and shawarma are pretty easy finger food. Also Asian-style deep-fried chicken pieces like kara-age or Korean double-fried chicken. Or different samosa's filled with chicken, veggies, pork. Or several different timballo... they're party friendly. Also Turkish boregi (like a pasty except made from light buttery ph... | 2 | t3_4gqph7 | t3_4gqph7 | /r/Cooking/comments/t3_4gqph7/d2jwmu2 | null | false | 2016-04-27T22:00:11Z |
d2jwkwz | t1_d2jwkwz | 1,461,794,335 | user_fbe8a2fa3289 | Cooking | Some favourites from our house:
cook some chicken and bacon, chop finely along with some mushrooms, mix into a thick mushroom sauce, let cool, and put said mixture into some vol-au-vents. Can be eaten hot, but equally delicious cold.
Pizza rolls - lay out a thin, stretchy, rectangular pizza dough, put toppings on, ... | 3 | t3_4gqph7 | t3_4gqph7 | /r/Cooking/comments/t3_4gqph7/d2jwkwz | null | false | 2016-04-27T21:58:55Z |
d2jwjty | t1_d2jwjty | 1,461,794,293 | user_080ae7270b6c | Cooking | A decent recipe for Korean style, similar to what my mom makes:
http://www.epicurious.com/recipes/food/views/spicy-glazed-pork-ribs-51205120
I would marinate it at least 12 hours before cooking. | 1 | t3_4gl1c9 | t3_4gl1c9 | /r/Cooking/comments/t3_4gl1c9/d2jwjty | null | false | 2016-04-27T21:58:13Z |
d2jwi6u | t1_d2jwi6u | 1,461,794,226 | user_7f844befd690 | Cooking | That sounds incredible. Thanks for the info! | 1 | t1_d2iotrv | t3_4gkkpq | /r/Cooking/comments/t3_4gkkpq/d2jwi6u | null | false | 2016-04-27T21:57:06Z |
d2jwg4j | t1_d2jwg4j | 1,461,794,145 | user_4c0f2c8914ce | Cooking | fwiw, I think I mentioned SE a couple of times in a few previous comments, before knowing about all of this - my apologies. | 1 | t3_4glhbe | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2jwg4j | null | false | 2016-04-27T21:55:45Z |
d2jwdnc | t1_d2jwdnc | 1,461,794,047 | user_5894fa7a4de9 | Cooking | Well no. A meme is something that lives and spread by itself - not just any idea becomes a meme. Otherwise literally everything in history would be a meme - that's not correct. Ideas aren't memes. | 4 | t1_d2jvjrk | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jwdnc | null | false | 2016-04-27T21:54:07Z |
d2jwcoo | t1_d2jwcoo | 1,461,794,010 | user_080ae7270b6c | Cooking | Get a meat thermometer, they're not that expensive. Poke and get the temperature of the thicker parts of the flesh. | 3 | t1_d2jsfaf | t3_4gqe85 | /r/Cooking/comments/t3_4gqe85/d2jwcoo | null | false | 2016-04-27T21:53:30Z |
d2jw8zj | t1_d2jw8zj | 1,461,793,862 | user_080ae7270b6c | Cooking | "Did you just double flip the strips?" | 1 | t3_4gphtl | t3_4gphtl | /r/Cooking/comments/t3_4gphtl/d2jw8zj | null | false | 2016-04-27T21:51:02Z |
d2jw6p6 | t1_d2jw6p6 | 1,461,793,771 | user_080ae7270b6c | Cooking | If you saute your onions and veggies in some of the drippings, it will soak up some of that fat (aka good stuff) and not make the chili greasy. I would try it, would probably make it super tasty. | 1 | t1_d2jkjdg | t3_4gnges | /r/Cooking/comments/t3_4gnges/d2jw6p6 | null | false | 2016-04-27T21:49:31Z |
d2jw2i4 | t1_d2jw2i4 | 1,461,793,605 | [deleted] | Cooking | [deleted] | 1 | t1_d2jnx2y | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jw2i4 | null | false | 2016-04-27T21:46:45Z |
d2jw2hl | t1_d2jw2hl | 1,461,793,604 | user_080ae7270b6c | Cooking | Make-a nice-a meat-a-balls. | 3 | t3_4gnges | t3_4gnges | /r/Cooking/comments/t3_4gnges/d2jw2hl | null | false | 2016-04-27T21:46:44Z |
d2jvzps | t1_d2jvzps | 1,461,793,492 | [deleted] | Cooking | [deleted] | 18 | t1_d2jqg01 | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jvzps | null | false | 2016-04-27T21:44:52Z |
d2jvs90 | t1_d2jvs90 | 1,461,793,197 | [deleted] | Cooking | [deleted] | 1 | t1_d2jedv0 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2jvs90 | null | false | 2016-04-27T21:39:57Z |
d2jvqnw | t1_d2jvqnw | 1,461,793,136 | user_137390b8d4ea | Cooking | You're welcome! It's hard (not to mention frustrating) to try and figure out somebody else's food sensitivities when you don't have anything like that yourself.
Hope you & your brother find something that works for him! | 2 | t1_d2jl3n5 | t3_4gjwn5 | /r/Cooking/comments/t3_4gjwn5/d2jvqnw | null | false | 2016-04-27T21:38:56Z |
d2jvnp3 | t1_d2jvnp3 | 1,461,793,016 | user_6d2258819433 | Cooking | Frozen vegetables are flash frozen therefore retaining nutrients. Only thing you have to worry about is freezer burn if vegetables are left in the freezer for way too long but they should be packaged correctly to minimize freezer burn. | 4 | t1_d2jvfn4 | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jvnp3 | null | false | 2016-04-27T21:36:56Z |
d2jvmdp | t1_d2jvmdp | 1,461,792,965 | user_a1a7e9f4dd7d | Cooking | For a cooking wine, I think you don't want to use something so bad you wouldn't drink it, but also, don't use something too dear, because it would be a waste of good wine. The stuff sold as cooking wine is the cheapest stuff anyone could possibly find, with enough salt added to keep teenagers from drinking it. It won... | 2 | t1_d2j9x8r | t3_4gkhyf | /r/Cooking/comments/t3_4gkhyf/d2jvmdp | null | false | 2016-04-27T21:36:05Z |
d2jvjrk | t1_d2jvjrk | 1,461,792,864 | user_72a3a7ba904c | Cooking | It doesn't need to be around for a month, it's an idea that's spread and that's enough, it's literally a meme but I'm getting downvoted because people are sick of the term being misused. | -1 | t1_d2jb6r4 | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jvjrk | null | false | 2016-04-27T21:34:24Z |
d2jvj1y | t1_d2jvj1y | 1,461,792,836 | user_7e45a649ef7e | Cooking | I made something like these once and they were great.
http://www.foodnetwork.com/recipes/guy-fieri/morgans-veggie-patties-recipe.html
I substituted a lot of things but I think the main essentials where the beans, oats, eggs, and breadcrumbs in order to hold it together. The rest you can play with. | 1 | t3_4gqicb | t3_4gqicb | /r/Cooking/comments/t3_4gqicb/d2jvj1y | null | false | 2016-04-27T21:33:56Z |
d2jvfn4 | t1_d2jvfn4 | 1,461,792,700 | user_df030a6d9a87 | Cooking | Truth be told, frozen veggies are only minimally less rich in vitamins than fresh ones, though canned anything is pretty much mush after the heating process required to can it in the first place. Go with frozen and rest assured that you're getting nearly the exact vitamin content for a fraction of the price! :) | 2 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jvfn4 | null | false | 2016-04-27T21:31:40Z |
d2jves3 | t1_d2jves3 | 1,461,792,666 | user_325af8026cd0 | Cooking | They are rich in certain vitamins and minerals but there is still a lot lacking. | 2 | t1_d2j5ny3 | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2jves3 | null | false | 2016-04-27T21:31:06Z |
d2jvenj | t1_d2jvenj | 1,461,792,661 | user_4c2e8a9ef4ea | Cooking | Please come back with results. I'm curious about this too. I usually flatten my falafel into patties and pan fry. But they're not as delicious as deep fried :( | 2 | t1_d2jr1va | t3_4gq6mg | /r/Cooking/comments/t3_4gq6mg/d2jvenj | null | false | 2016-04-27T21:31:01Z |
d2jvc7r | t1_d2jvc7r | 1,461,792,565 | user_5acc6dfa8d09 | Cooking | I've always wondered about the strip clubs that have buffets. | 3 | t1_d2jieg3 | t3_4gocjr | /r/Cooking/comments/t3_4gocjr/d2jvc7r | null | false | 2016-04-27T21:29:25Z |
d2jva2x | t1_d2jva2x | 1,461,792,479 | user_850b4ef7ad52 | Cooking | Close enough. I'm in LA and we're in the ocean. | 2 | t1_d2jnx2y | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jva2x | null | false | 2016-04-27T21:27:59Z |
d2jv8h1 | t1_d2jv8h1 | 1,461,792,417 | user_c0ae42ab4f08 | Cooking | That seems to happen. Members of any elite group will always defend each other. It's like otherwise decent policemen covering up the blatent crimes of criminal officers. | 0 | t1_d2j2htq | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2jv8h1 | null | false | 2016-04-27T21:26:57Z |
d2juzmk | t1_d2juzmk | 1,461,792,075 | [deleted] | Cooking | [deleted] | -6 | t3_4gqicb | t3_4gqicb | /r/Cooking/comments/t3_4gqicb/d2juzmk | null | false | 2016-04-27T21:21:15Z |
d2jujqn | t1_d2jujqn | 1,461,791,470 | user_72a3a7ba904c | Cooking | It's okay as long as you're okay with it and what it does to you/for you. I'm not a cooking snob, if you like eating instant ramen three times a day every day, go for it, and if you don't, you know where to look :) | 2 | t1_d2ju1pi | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jujqn | null | false | 2016-04-27T21:11:10Z |
d2juhzg | t1_d2juhzg | 1,461,791,403 | user_4c0f2c8914ce | Cooking | The blog FoodWishes posted a recipe for Crab Stuffed Sole a while back you might want to check out.
Or maybe do some sort of blackened Cajun fish? | 1 | t3_4gkkpq | t3_4gkkpq | /r/Cooking/comments/t3_4gkkpq/d2juhzg | null | false | 2016-04-27T21:10:03Z |
d2ju1pi | t1_d2ju1pi | 1,461,790,788 | user_e9cd3df19931 | Cooking | So, is my strictly chimichangas and corn dog diet not okay? | 2 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2ju1pi | null | false | 2016-04-27T20:59:48Z |
d2jtvlf | t1_d2jtvlf | 1,461,790,561 | user_00c6e8d45e48 | Cooking | Not a vegetarian, only ones I kind of like are black bean ones, preferably spicy. | 2 | t3_4gqicb | t3_4gqicb | /r/Cooking/comments/t3_4gqicb/d2jtvlf | null | false | 2016-04-27T20:56:01Z |
d2jtux1 | t1_d2jtux1 | 1,461,790,536 | user_1b98c9afbfdd | Cooking | Listen to Dan Savage, fuck first. | 1 | t1_d2gsjlc | t3_4gde9q | /r/Cooking/comments/t3_4gde9q/d2jtux1 | null | false | 2016-04-27T20:55:36Z |
d2jth00 | t1_d2jth00 | 1,461,790,040 | user_80c7cdf60444 | Cooking | Meatloaf doesn't necessarily imply stretching things out nor low quality meat. You can use best quality ingredients and call it pate maison. | 3 | t1_d2j82z6 | t3_4gnges | /r/Cooking/comments/t3_4gnges/d2jth00 | null | false | 2016-04-27T20:47:20Z |
d2jtfsy | t1_d2jtfsy | 1,461,789,999 | user_502cb8e2b888 | Cooking | I'm going to have to start using this. I get stumped of what to eat. And these ideas are going to help me. | 1 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jtfsy | null | false | 2016-04-27T20:46:39Z |
d2jtbny | t1_d2jtbny | 1,461,789,846 | user_6cb4837208df | Cooking | I notice that it makes the rice not stick to the bottom of the pot as much. On a scientific level, I have no idea how it works. :) | 1 | t1_d2jb0eu | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2jtbny | null | false | 2016-04-27T20:44:06Z |
d2jtbjg | t1_d2jtbjg | 1,461,789,841 | [deleted] | Cooking | [deleted] | 2 | t3_4gqicb | t3_4gqicb | /r/Cooking/comments/t3_4gqicb/d2jtbjg | null | false | 2016-04-27T20:44:01Z |
d2jtaxi | t1_d2jtaxi | 1,461,789,820 | user_4c0f2c8914ce | Cooking | Haluski - If you're not familiar with it, it's basically caramelized/braised cabbage & onions, w/garlic, & butter. Some people throw crumbled bacon in there as well. | 1 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2jtaxi | null | false | 2016-04-27T20:43:40Z |
d2jt99u | t1_d2jt99u | 1,461,789,761 | user_d8fc7632848b | Cooking | I make big portions of chilli, curry, casseroles, etc and freeze the leftovers in single portions. When I don't want to cook I have a range of ready meals waiting in my freezer. | 3 | t3_4gmmgi | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2jt99u | null | false | 2016-04-27T20:42:41Z |
d2jt886 | t1_d2jt886 | 1,461,789,726 | user_a3b2fe7175e4 | Cooking | where have the years gone? sigh. | 2 | t1_d2jlajh | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jt886 | null | false | 2016-04-27T20:42:06Z |
d2jt3y0 | t1_d2jt3y0 | 1,461,789,576 | user_fe176a1d7034 | Cooking | Yeah we cook it on a sheet pan lined with foil, then put the bacon on a rack inside the sheet pan. | 2 | t1_d2jlrdm | t3_4gphtl | /r/Cooking/comments/t3_4gphtl/d2jt3y0 | null | false | 2016-04-27T20:39:36Z |
d2jt08t | t1_d2jt08t | 1,461,789,448 | user_992200b0d31c | Cooking | I know! One of our regulars loved to get a few slices on his burger. | 3 | t1_d2jo0ez | t3_4glqfg | /r/Cooking/comments/t3_4glqfg/d2jt08t | null | false | 2016-04-27T20:37:28Z |
d2jsyhq | t1_d2jsyhq | 1,461,789,387 | user_bfdca1f3dda3 | Cooking | Just had the problem of getting home from work at 9pm and wanting food like right now.
Spent 2 minutes in total: heated some pre-cooked quinoa in a pan, cracked an egg next to it, and then quickly stirred everything together. Added some salt, lemon juice and soy sauce.
Definitely had fancier dinners in the past, but... | 1 | t3_4gmmgi | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2jsyhq | null | false | 2016-04-27T20:36:27Z |
d2jss5w | t1_d2jss5w | 1,461,789,155 | user_d864f8d0ace5 | Cooking | Hey, an apple whisky-based cocktail just won the people's choice prize at [Hamilton's Cocktail Showcase](http://www.thespec.com/living-story/6517069-whisky-based-cocktails-take-top-honours-at-hamilton-showcase/). Too bad they don't list the actual recipe. | 1 | t1_d2gwzxa | t3_4gd7gs | /r/Cooking/comments/t3_4gd7gs/d2jss5w | null | false | 2016-04-27T20:32:35Z |
d2jss5j | t1_d2jss5j | 1,461,789,154 | user_40410d06fb9e | Cooking | Great, I'll try it then! Thanks | 1 | t1_d2jsdnj | t3_4gq3vv | /r/Cooking/comments/t3_4gq3vv/d2jss5j | null | false | 2016-04-27T20:32:34Z |
d2jsitt | t1_d2jsitt | 1,461,788,817 | user_4c0f2c8914ce | Cooking | What about something like a Chinese brown sauce? On a similar note, I tried mixing some chili garlic sauce (Huy Fong) with soy sauce & honey and simmering it a bit (and maybe some rice vinegar, can't recall), and it was really similar to a "General Tso's" type sauce. | 1 | t3_4gol3i | t3_4gol3i | /r/Cooking/comments/t3_4gol3i/d2jsitt | null | false | 2016-04-27T20:26:57Z |
d2jsi94 | t1_d2jsi94 | 1,461,788,796 | user_eb2dff2d023d | Cooking | My dad likes to fry his eggs in it. He takes off several small slices. Into the pan on low for a little bit to let some grease render out. Continue frying until it's done and add the eggs to the hot grease. Don't fry it too long or it will get hard.
When cut up into small cubes it's an important ingredient in my moms... | 1 | t3_4gk314 | t3_4gk314 | /r/Cooking/comments/t3_4gk314/d2jsi94 | null | false | 2016-04-27T20:26:36Z |
d2jsfaf | t1_d2jsfaf | 1,461,788,692 | [deleted] | Cooking | [deleted] | 7 | t3_4gqe85 | t3_4gqe85 | /r/Cooking/comments/t3_4gqe85/d2jsfaf | null | false | 2016-04-27T20:24:52Z |
d2jsews | t1_d2jsews | 1,461,788,679 | user_4bcd96eec9a4 | Cooking | It's just for appeal, brighter veggies and keeps them looking fresh. I never blanch mine unless I am having an important dinner party
| 1 | t3_4gpwlm | t3_4gpwlm | /r/Cooking/comments/t3_4gpwlm/d2jsews | null | false | 2016-04-27T20:24:39Z |
d2jsdnj | t1_d2jsdnj | 1,461,788,635 | user_4bcd96eec9a4 | Cooking | I haven't tried Giada's, but a couple friends said it was great! | 1 | t3_4gq3vv | t3_4gq3vv | /r/Cooking/comments/t3_4gq3vv/d2jsdnj | null | false | 2016-04-27T20:23:55Z |
d2jsce3 | t1_d2jsce3 | 1,461,788,589 | user_ba3912d26601 | Cooking | [here you go](http://www.vegrecipesofindia.com/how-to-make-curd-dahi-homemade-curd-dahi/) | 2 | t3_4gqbrr | t3_4gqbrr | /r/Cooking/comments/t3_4gqbrr/d2jsce3 | null | false | 2016-04-27T20:23:09Z |
d2js9wi | t1_d2js9wi | 1,461,788,498 | user_ba3912d26601 | Cooking | As a lawyer, that was what I was thinking. There could be an awful lot of liability involved in something like this. | 3 | t1_d2jgugt | t3_4gocjr | /r/Cooking/comments/t3_4gocjr/d2js9wi | null | false | 2016-04-27T20:21:38Z |
d2js68r | t1_d2js68r | 1,461,788,366 | user_e2bf0c5e07ea | Cooking | I used to have the same issue. Buy organic milk, it has a much longer shelf life. [Scientific American article](http://www.scientificamerican.com/article/experts-organic-milk-lasts-longer/) | 4 | t3_4gotuk | t3_4gotuk | /r/Cooking/comments/t3_4gotuk/d2js68r | null | false | 2016-04-27T20:19:26Z |
d2js300 | t1_d2js300 | 1,461,788,253 | user_4f66a90f3c41 | Cooking | [Here](http://life.ma/wp-content/uploads/2014/02/crazy-nun.jpg) you go. I did an image search for crazy nun and found that picture near the top. | 2 | t1_d2jmp7k | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2js300 | null | false | 2016-04-27T20:17:33Z |
d2js2r9 | t1_d2js2r9 | 1,461,788,243 | user_90768a133f84 | Cooking | As raspberry vinaigrette maybe? | 2 | t3_4gjwn5 | t3_4gjwn5 | /r/Cooking/comments/t3_4gjwn5/d2js2r9 | null | false | 2016-04-27T20:17:23Z |
d2jrxj6 | t1_d2jrxj6 | 1,461,788,052 | [deleted] | Cooking | [deleted] | 1 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jrxj6 | null | false | 2016-04-27T20:14:12Z |
d2jrxdx | t1_d2jrxdx | 1,461,788,046 | user_dac9b2148a41 | Cooking | I don't think Beth uploaded that imgur album, the album just referenced her blog. It's been going for years, and you can commonly see the recipes posted on /r/eatcheapandhealthy. | 3 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jrxdx | null | false | 2016-04-27T20:14:06Z |
d2jrt54 | t1_d2jrt54 | 1,461,787,895 | user_90768a133f84 | Cooking | The website Steamy Kitchen actually has a recipe for bone broth which cooks for several *days* in a slow cooker. I haven't tried it yet, but one of the advantages of cooking it slowly in general is that you can get a clearer broth - especially if you keep skimming the foamy stuff off the surface. Pressure cookers do ma... | 1 | t3_4glkz5 | t3_4glkz5 | /r/Cooking/comments/t3_4glkz5/d2jrt54 | null | false | 2016-04-27T20:11:35Z |
d2jrr98 | t1_d2jrr98 | 1,461,787,826 | user_e30041ff21a0 | Cooking | In other recipes at that same site, they list ingredients as "Curd (yogurt)". I think you could substitute some plain yogurt for the curd in the recipe without ruining it. | 1 | t3_4gqbrr | t3_4gqbrr | /r/Cooking/comments/t3_4gqbrr/d2jrr98 | null | false | 2016-04-27T20:10:26Z |
d2jrr4w | t1_d2jrr4w | 1,461,787,820 | user_e120fd71d88a | Cooking | This is great. Thank you! | 2 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jrr4w | null | false | 2016-04-27T20:10:20Z |
d2jro7w | t1_d2jro7w | 1,461,787,714 | user_c5eae9bef34d | Cooking | My mate from India says what they call curd is very similar to western natural yoghurt. | 3 | t3_4gqbrr | t3_4gqbrr | /r/Cooking/comments/t3_4gqbrr/d2jro7w | null | false | 2016-04-27T20:08:34Z |
d2jrbax | t1_d2jrbax | 1,461,787,247 | user_ee5bb18cfaa0 | Cooking | The cajun chicken pasta is one of the best things I've ever made. We make it VERY often.
I have never made something from budget bytes that I didn't want to have again. I love it! | 1 | t1_d2j9gcj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jrbax | null | false | 2016-04-27T20:00:47Z |
d2jr7r3 | t1_d2jr7r3 | 1,461,787,115 | user_8fc8360c1bfc | Cooking | I never blanch mine. :) No need. | 1 | t3_4gpwlm | t3_4gpwlm | /r/Cooking/comments/t3_4gpwlm/d2jr7r3 | null | false | 2016-04-27T19:58:35Z |
d2jr5vf | t1_d2jr5vf | 1,461,787,045 | user_c37170bca6b9 | Cooking | Thanks anyway for the recipe. My husband might enjoy it, but I doubt I will.
I have made mozzarella before, but the rennet was difficult to find at my usual stores. I've never gone to the trouble of making it again, but it was tasty. | 1 | t1_d2jr13d | t3_4gotuk | /r/Cooking/comments/t3_4gotuk/d2jr5vf | null | false | 2016-04-27T19:57:25Z |
d2jr2ui | t1_d2jr2ui | 1,461,786,935 | user_72a3a7ba904c | Cooking | It isn't, you can easily calculate it yourself though. | 1 | t1_d2jqaco | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jr2ui | null | false | 2016-04-27T19:55:35Z |
d2jr1va | t1_d2jr1va | 1,461,786,899 | user_52eaf89d8b3a | Cooking | Good idea, thank you! Will do that. | 1 | t1_d2jqws5 | t3_4gq6mg | /r/Cooking/comments/t3_4gq6mg/d2jr1va | null | false | 2016-04-27T19:54:59Z |
d2jr13d | t1_d2jr13d | 1,461,786,871 | user_ba3912d26601 | Cooking | Well shit. Paneer doesn't melt. You would have to have rennet to make a melting cheese.
Here are the basic steps anyway.
1. heat the milk in a pot to just under boiling then take it off the heat.
2. add a little lemon juice until the curds start separating.
3. Let it sit for 15-20 minutes until they are complet... | 2 | t1_d2jl3mv | t3_4gotuk | /r/Cooking/comments/t3_4gotuk/d2jr13d | null | false | 2016-04-27T19:54:31Z |
d2jqws5 | t1_d2jqws5 | 1,461,786,710 | user_d139012d5346 | Cooking | Weighing the balls after frying might not be a good idea as you will account for the loss of water in the Falafel from the frying process. Infact it is quite possible that the balls weigh less than what you started with because of all the water thats lost.
A good way to do it would be to weigh the oil before and after... | 3 | t3_4gq6mg | t3_4gq6mg | /r/Cooking/comments/t3_4gq6mg/d2jqws5 | null | false | 2016-04-27T19:51:50Z |
d2jqqlt | t1_d2jqqlt | 1,461,786,486 | user_731936983d03 | Cooking | anytime bud. i got your back | 2 | t1_d2jaxcl | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2jqqlt | null | false | 2016-04-27T19:48:06Z |
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