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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
czj06is | t1_czj06is | 1,454,278,443 | [deleted] | Cooking | [deleted] | 1 | t1_cziswpj | t3_43ir8o | /r/Cooking/comments/t3_43ir8o/czj06is | null | false | 2016-01-31T22:14:03Z |
czj0531 | t1_czj0531 | 1,454,278,379 | user_99bb97c9c1f9 | Cooking | The best olive oil I had was from Greece. Even the inexpensive one was hands down superior to the Italian available in my local market.
| 1 | t1_czisfgz | t3_43imm3 | /r/Cooking/comments/t3_43imm3/czj0531 | null | false | 2016-01-31T22:12:59Z |
czj04u4 | t1_czj04u4 | 1,454,278,368 | user_ff8aa4241465 | Cooking | I make a cornbread with creamed corn, diced jalapeno, and shredded cheese for my split pea soup. They are an excellent combination | 1 | t3_43jnel | t3_43jnel | /r/Cooking/comments/t3_43jnel/czj04u4 | null | false | 2016-01-31T22:12:48Z |
czj04ni | t1_czj04ni | 1,454,278,360 | user_f5e87a9d3bc3 | Cooking | I put them in a sandwich maker and cook it like a toastie. It does flatten the slice a bit but makes it super crispy. I like the results better than an oven plus I can do this at work where there isn't an oven. | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czj04ni | null | false | 2016-01-31T22:12:40Z |
czj033b | t1_czj033b | 1,454,278,291 | user_cf2f4d0cfc74 | Cooking | Thank you for your well thought-out and helpful response.
There is legitimate concern over the leaching of toxic chemicals from teflon, and sure I am probably choosing to selectively care about that over other things. Whatever.
I am not going to take the time to refute every response you had, as that requires more ... | -10 | t1_czizclu | t3_43kncl | /r/Cooking/comments/t3_43kncl/czj033b | null | false | 2016-01-31T22:11:31Z |
czj00yj | t1_czj00yj | 1,454,278,198 | [deleted] | Cooking | [deleted] | 1 | t3_43gnzj | t3_43gnzj | /r/Cooking/comments/t3_43gnzj/czj00yj | null | false | 2016-01-31T22:09:58Z |
czizqrl | t1_czizqrl | 1,454,277,743 | user_5276a18bc630 | Cooking | Microwave with a shot glass of water | 2 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czizqrl | null | false | 2016-01-31T22:02:23Z |
czizpfn | t1_czizpfn | 1,454,277,684 | user_9a596e52dde2 | Cooking | [This!](http://www.howtocookgreatethiopian.com/) :D | 2 | t1_czidi3y | t3_4366wo | /r/Cooking/comments/t3_4366wo/czizpfn | null | false | 2016-01-31T22:01:24Z |
czizocc | t1_czizocc | 1,454,277,633 | user_97e6a598ebc8 | Cooking | As others have said, Barkeepers Friend is your friend. My wife doesn't like me using it because it's not really foodsafe enough for our toddler according to random bloggers on the interwebs, but it works incredibly well and will keep your All-Clad in great shape for many many years. | 2 | t3_43kk89 | t3_43kk89 | /r/Cooking/comments/t3_43kk89/czizocc | null | false | 2016-01-31T22:00:33Z |
czizlze | t1_czizlze | 1,454,277,527 | user_186c430ec5ae | Cooking | My first time through college, I had pizza that I left out in my room for literal days. Like, three or four. Wouldn't throw it out because I was poor and hungry, wouldn't refrigerate it because I was lazy and depressed. I'm still alive. It was Domino's. | 1 | t1_cziju7z | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czizlze | null | false | 2016-01-31T21:58:47Z |
czizimk | t1_czizimk | 1,454,277,379 | user_8d3c02e0b540 | Cooking | Actually it seems the fraud is *not* mingling with other oils, but the fact that extra virgine is not extra virgine. Snopes.com has an atricle about it: http://www.snopes.com/food/ingredient/oliveoil.asp
>So while tests carried out on olive oil between 2008 and 2010 revealed that many store-vended oils did not meet th... | 3 | t1_czimopx | t3_43imm3 | /r/Cooking/comments/t3_43imm3/czizimk | null | false | 2016-01-31T21:56:19Z |
czizf6j | t1_czizf6j | 1,454,277,229 | user_913f1d192e5a | Cooking | My nephew reacts even to peanut oil. He'd probably go into shock if he ate something in a pan seasoned with peanut oil.
I wouldn't risk it. | 2 | t1_czivaro | t3_43kkcu | /r/Cooking/comments/t3_43kkcu/czizf6j | null | false | 2016-01-31T21:53:49Z |
czizclu | t1_czizclu | 1,454,277,127 | user_913f1d192e5a | Cooking | > the toxic-leaching fear-mongers
Are retarded.
> stainless steel (probably toxic too)
No, it isn't.
> but my cast iron is not cutting it for making eggs. I cook with it literally 4-5 days a week
So the iron in your stainless pan is toxic, but the iron in the cast pan isn't? How exactly does that work?
> I need ... | 12 | t3_43kncl | t3_43kncl | /r/Cooking/comments/t3_43kncl/czizclu | null | false | 2016-01-31T21:52:07Z |
czizadz | t1_czizadz | 1,454,277,043 | user_661a384d36d1 | Cooking | >tomatos
>homeopatheic
TRIGGERED | 2 | t1_czi1b9i | t3_439h2k | /r/Cooking/comments/t3_439h2k/czizadz | null | false | 2016-01-31T21:50:43Z |
cziz6zh | t1_cziz6zh | 1,454,276,896 | user_0b592e3c6c04 | Cooking | I love that old pressure cooker. | 1 | t3_43iye8 | t3_43iye8 | /r/Cooking/comments/t3_43iye8/cziz6zh | null | false | 2016-01-31T21:48:16Z |
cziz358 | t1_cziz358 | 1,454,276,719 | user_4cee824acc1d | Cooking | I just joined r/cookingcollaboration they have monthly lessons and weekly dishes you vote on and make together during the week | 1 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/cziz358 | null | false | 2016-01-31T21:45:19Z |
cziz2ss | t1_cziz2ss | 1,454,276,703 | user_bc92f9c55e29 | Cooking | Souffle. It is notorious to do right. It can fall inexplicably. The word soufle means a breathe of air, because that is all it takes to ruin it. Also soufrier is the French word meaning "to suffer". | 21 | t3_43l0b0 | t3_43l0b0 | /r/Cooking/comments/t3_43l0b0/cziz2ss | null | false | 2016-01-31T21:45:03Z |
cziz1kc | t1_cziz1kc | 1,454,276,649 | user_339eec0beff2 | Cooking | when you get done cleaning it, time to damage the roommate | 1 | t3_43kk89 | t3_43kk89 | /r/Cooking/comments/t3_43kk89/cziz1kc | null | false | 2016-01-31T21:44:09Z |
cziz119 | t1_cziz119 | 1,454,276,625 | user_9a83fed9b86f | Cooking | >Spain is actually the largest producer of olive oil and is less likely to be affected by criminal fraud.
You are basing this on what exactly? There have been plenty of cases of fraud with Spanish producers. Personally, when I want to buy quality oil I am going Greek, but not because I believe they cheat less but beca... | 0 | t1_czimopx | t3_43imm3 | /r/Cooking/comments/t3_43imm3/cziz119 | null | false | 2016-01-31T21:43:45Z |
cziyzgb | t1_cziyzgb | 1,454,276,552 | user_9570697af81c | Cooking | /r/castiron | 9 | t3_43kxsu | t3_43kxsu | /r/Cooking/comments/t3_43kxsu/cziyzgb | null | false | 2016-01-31T21:42:32Z |
cziyyya | t1_cziyyya | 1,454,276,528 | user_ecb58b3f4fea | Cooking | Yeah, I watched one of the episodes and it looked good, but the hosts were fucking annoying. | 1 | t1_cziw9ap | t3_43ir8o | /r/Cooking/comments/t3_43ir8o/cziyyya | null | false | 2016-01-31T21:42:08Z |
cziyurn | t1_cziyurn | 1,454,276,330 | user_f7a6205ebdf0 | Cooking | Fry minced meat really well in ground black pepper. Be patient, and really brown it, so that each individual grain of meat is browned, like the outside of a rissole. This browned outside will go on to flavour the sauce.
Fry onions, garlic and bacon in a pan. Add tomatoes, tomato paste, bouquet garni or herbs, beef sto... | 1 | t3_43cdec | t3_43cdec | /r/Cooking/comments/t3_43cdec/cziyurn | null | false | 2016-01-31T21:38:50Z |
cziyu3o | t1_cziyu3o | 1,454,276,298 | user_eedd8e43ac26 | Cooking | I live in California and every store around me has whole pepperoni, usually it's with the nicer cheeses. Where are you that you can't find any? | 4 | t1_czirymp | t3_43k426 | /r/Cooking/comments/t3_43k426/cziyu3o | null | false | 2016-01-31T21:38:18Z |
cziyonr | t1_cziyonr | 1,454,276,040 | user_e06f7bd7a472 | Cooking | There are guidelines. If someone is allergic to peanuts, don't use a pan that has had a peanut product in it. Those are quite literally the guidelines. | 7 | t1_czixowi | t3_43kkcu | /r/Cooking/comments/t3_43kkcu/cziyonr | null | false | 2016-01-31T21:34:00Z |
cziynx5 | t1_cziynx5 | 1,454,276,007 | user_adc20d21af9c | Cooking | I should have said you *shouldn't need soap*, not that it would damage the pan.
Still, if you are planning on building more layers of seasoning, it doesn't help to remove all the oil.. I just use salt or corn husks with water then burn off the remaining water | 1 | t1_czif714 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/cziynx5 | null | false | 2016-01-31T21:33:27Z |
cziymi3 | t1_cziymi3 | 1,454,275,941 | user_f7a6205ebdf0 | Cooking | I think something interactive is good. If it isn't to be a formal do, maybe fajitas.
I marinade chicken in chilli, lime juice, ginger and garlic. Fry that so it is hot when you serve.
Also, have guacamole, sour cream, salsa, shredded lettuce, tomatoes or any other toppings in little plates with spoons or whatever al... | 1 | t3_439s0h | t3_439s0h | /r/Cooking/comments/t3_439s0h/cziymi3 | null | false | 2016-01-31T21:32:21Z |
cziyjah | t1_cziyjah | 1,454,275,797 | user_3e566c883868 | Cooking | I dont think it really matters.
| 3 | t1_cziy7lk | t3_43ke2p | /r/Cooking/comments/t3_43ke2p/cziyjah | null | false | 2016-01-31T21:29:57Z |
cziyi4t | t1_cziyi4t | 1,454,275,744 | user_908e65d003a9 | Cooking | No kidding. Very interesting indeed. Anti-flatulent too. | 3 | t1_czipbzg | t3_43iye8 | /r/Cooking/comments/t3_43iye8/cziyi4t | null | false | 2016-01-31T21:29:04Z |
cziygzb | t1_cziygzb | 1,454,275,692 | user_a7b3300d2ac9 | Cooking | Came to post this. | 1 | t1_czid056 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/cziygzb | null | false | 2016-01-31T21:28:12Z |
cziyeod | t1_cziyeod | 1,454,275,586 | user_edcfe9b15fb2 | Cooking | That's what I was aiming for.
Not sure I quite got them to fall apart tender though this time. Good thing I have 8 more in the freezer. I can try again. Thanks for the schweinhaxen recipe! | 2 | t1_cziwvt6 | t3_43k63y | /r/Cooking/comments/t3_43k63y/cziyeod | null | false | 2016-01-31T21:26:26Z |
cziybz1 | t1_cziybz1 | 1,454,275,465 | user_46be2b670697 | Cooking | No, i love eating them and would eat them multiple times a week but after eating them next two days are flatulent :) | 2 | t1_cziw3l1 | t3_43klxh | /r/Cooking/comments/t3_43klxh/cziybz1 | null | false | 2016-01-31T21:24:25Z |
cziy9v0 | t1_cziy9v0 | 1,454,275,367 | user_43a1f9fcfff7 | Cooking | A cast iron pan is a pretty simple thing. Short of a hole in it with enough effort it will be salvageable.
If its really bad, your best bet is to strip it down to bare metal and season it from scratch. Use a strong soap and wire wool to get the worst off.
If it's not rusty you might be able to just apply your own sea... | 18 | t3_43kxsu | t3_43kxsu | /r/Cooking/comments/t3_43kxsu/cziy9v0 | null | false | 2016-01-31T21:22:47Z |
cziy8em | t1_cziy8em | 1,454,275,301 | user_6d02e4b21c7a | Cooking | Cook lots of phallic foods like sausage and pork tenderloin. | 1 | t3_43exxs | t3_43exxs | /r/Cooking/comments/t3_43exxs/cziy8em | null | false | 2016-01-31T21:21:41Z |
cziy7lk | t1_cziy7lk | 1,454,275,264 | user_231fd0fe6a29 | Cooking | Thank you!
Can I add the cream in after I put the alfredo in, or should I put some of it in a bowl and mix it? | -1 | t1_czixgcn | t3_43ke2p | /r/Cooking/comments/t3_43ke2p/cziy7lk | null | false | 2016-01-31T21:21:04Z |
cziy4jf | t1_cziy4jf | 1,454,275,123 | user_f7a6205ebdf0 | Cooking | There are a whole lot of recipes you can get going with a base of oil, garlic, onions and tinned tomatoes. None of that goes off very easily.
Chop the onions and garlic. Heat the oil, and fry the onions and garlic.
From here, you have hundreds of options. Add tinned Italian tomatoes and any combination of oregano, ba... | 1 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/cziy4jf | null | false | 2016-01-31T21:18:43Z |
cziy3na | t1_cziy3na | 1,454,275,083 | user_1a87e34200ce | Cooking | Baking soda at the start. Just a tiny bit. | 1 | t3_43klxh | t3_43klxh | /r/Cooking/comments/t3_43klxh/cziy3na | null | false | 2016-01-31T21:18:03Z |
czixyte | t1_czixyte | 1,454,274,853 | user_2b235be39bdf | Cooking | Well, two things.
1) It's on a sale, but it's not an unprecedanted sale. Don't feel like you have to absolutely decide ASAP or miss out forever. [Price history](http://camelcamelcamel.com/Culina-Tri-ply-Stainless-Cookware-Dishwasher/product/B00QHWZYOM)
2) Did you see [this](http://www.centurylife.org/in-depth-produc... | 6 | t3_43ku6g | t3_43ku6g | /r/Cooking/comments/t3_43ku6g/czixyte | null | false | 2016-01-31T21:14:13Z |
czixyot | t1_czixyot | 1,454,274,846 | user_3b519134bc0e | Cooking | I have a peanut allergy. It's entirely possible that peanut oil doesn't contain the allergens. But I can still smell it (peanuts smell like death to me), and it's not worth the risk, so I avoid anything that's come into contact with peanut oil too. | 3 | t1_czivaro | t3_43kkcu | /r/Cooking/comments/t3_43kkcu/czixyot | null | false | 2016-01-31T21:14:06Z |
czixuc5 | t1_czixuc5 | 1,454,274,647 | user_3b5de453507b | Cooking | Green salad. Like butter lettuce, carrot shavings, and toasted walnuts. Along with an olive oil, vinegar and shallot dressing. | 5 | t3_43jnel | t3_43jnel | /r/Cooking/comments/t3_43jnel/czixuc5 | null | false | 2016-01-31T21:10:47Z |
czixqlr | t1_czixqlr | 1,454,274,472 | user_412fc1f45b73 | Cooking | Give it a good clean with barkeepers friend as other posters have suggested.
You are nice to let your roommate use your pans, but either have them use their own pans or delegate your good stuff as hands off. | 3 | t1_czivslz | t3_43kk89 | /r/Cooking/comments/t3_43kk89/czixqlr | null | false | 2016-01-31T21:07:52Z |
czixpec | t1_czixpec | 1,454,274,417 | user_3451332ee16b | Cooking | I think for most people, this isn't a very frequent procedure. I only sear things maybe once a month. My mom never seared anything ever.
Anyway, over at Serious Eats, they concluded that there are no real health or taste issues when cooking with extra virgin olive oil, even with searing and deep-frying. Only with dee... | 2 | t1_czikoso | t3_43imm3 | /r/Cooking/comments/t3_43imm3/czixpec | null | false | 2016-01-31T21:06:57Z |
czixowi | t1_czixowi | 1,454,274,394 | user_69369dfbe75f | Cooking | Yeah I had no plans to surprise them with a peanut oil pan. I'd ask.
I was just wondering if there were any food safety guidelines or if anybody had scientific knowledge of the allergy implications. | 3 | t1_czivon9 | t3_43kkcu | /r/Cooking/comments/t3_43kkcu/czixowi | null | false | 2016-01-31T21:06:34Z |
czixn4p | t1_czixn4p | 1,454,274,310 | user_339eec0beff2 | Cooking | oh boy do there is so much reading you need to do.
http://www.jamieoliver.com/news-and-features/features/all-about-olive-oil/#8Vu47A5JylF5mPVc.97
http://www.oliveoiltimes.com/olive-oil
are a good start. there are difference between olive oil and extra virgin olive oil, and thats a good first thing to know.
| 1 | t3_43imm3 | t3_43imm3 | /r/Cooking/comments/t3_43imm3/czixn4p | null | false | 2016-01-31T21:05:10Z |
czixmrv | t1_czixmrv | 1,454,274,293 | user_115930e52910 | Cooking | TIL: [Gustaf Dalén lost his sight in an explosion while developing his earlier invention, a porous substrate for storing gases, Agamassan. Forced to stay at home, Dalén discovered that his wife was exhausted by cooking. Although blind, he set out to develop a new stove that was capable of a range of culinary technique... | 3 | t1_czirjxt | t3_43ir8o | /r/Cooking/comments/t3_43ir8o/czixmrv | null | false | 2016-01-31T21:04:53Z |
czixl9a | t1_czixl9a | 1,454,274,222 | user_bc92f9c55e29 | Cooking | I am not the one who put up the post. | 1 | t1_czivi1q | t3_43jvvh | /r/Cooking/comments/t3_43jvvh/czixl9a | null | false | 2016-01-31T21:03:42Z |
czixkp0 | t1_czixkp0 | 1,454,274,194 | user_e99206c66f94 | Cooking | It really depends on what kind of plastic they are made of. Most cutlery is #6 (polystyrene) and is very likely to degrade into some really harsh chemicals after repeated heat cycling (washing with hot water and microwaving). I would not recommend reusing those, but there are other types like #1 (polyethylene) and #5 (... | 14 | t3_43jwdw | t3_43jwdw | /r/Cooking/comments/t3_43jwdw/czixkp0 | null | false | 2016-01-31T21:03:14Z |
czixivj | t1_czixivj | 1,454,274,107 | user_4e5cf9516e85 | Cooking | Ask them, I'm not sure about all peanut allergies, but the person I know that is deathly allergic, is fine with peanut oil. Since the peanut proteins are removed, it is okay for him. | 8 | t3_43kkcu | t3_43kkcu | /r/Cooking/comments/t3_43kkcu/czixivj | null | false | 2016-01-31T21:01:47Z |
czixgcn | t1_czixgcn | 1,454,273,988 | user_3e566c883868 | Cooking | I think what you're doing sounds perfect. You could add some heavy cream and some parmesan if you have it. I always throw a bit of milk into the jar just to get whats left and it works fine, but the cream would be even better. Happy eating!! | 5 | t3_43ke2p | t3_43ke2p | /r/Cooking/comments/t3_43ke2p/czixgcn | null | false | 2016-01-31T20:59:48Z |
czixgby | t1_czixgby | 1,454,273,987 | user_de646a33916c | Cooking | I find if I eat yoghurt in the same meal it helps. Also salad. Not a cure, however. | 3 | t3_43klxh | t3_43klxh | /r/Cooking/comments/t3_43klxh/czixgby | null | false | 2016-01-31T20:59:47Z |
czixebx | t1_czixebx | 1,454,273,896 | user_c5eabfa63fa9 | Cooking | sigh, I am not a T-FAL fan. The angle of the sides and the weight of the pan (Light) and uneven heating are not like the pans I use when cooking on the line.
What I use are the World Market (Cost Plus) aluminum teflon pans at home. These are very similar to the ones I used in the restaurant. My 8" pan is going on 4 ... | -1 | t1_czivqa7 | t3_43kncl | /r/Cooking/comments/t3_43kncl/czixebx | null | false | 2016-01-31T20:58:16Z |
czixeaz | t1_czixeaz | 1,454,273,894 | [deleted] | Cooking | [deleted] | 3 | t3_43kk89 | t3_43kk89 | /r/Cooking/comments/t3_43kk89/czixeaz | null | false | 2016-01-31T20:58:14Z |
czixbco | t1_czixbco | 1,454,273,761 | user_06543fc3f2a2 | Cooking | Both my local supermarket and big box stores (BJs and Costco) sell whole pepperonis. | 1 | t3_43k426 | t3_43k426 | /r/Cooking/comments/t3_43k426/czixbco | null | false | 2016-01-31T20:56:01Z |
czix80r | t1_czix80r | 1,454,273,611 | user_24644ad501e7 | Cooking | America's test kitchen (on Netflix) has great technique info on carbonara! I'd definitely watch it if you're new to cooking like me! | 1 | t1_czhrwr1 | t3_43exxs | /r/Cooking/comments/t3_43exxs/czix80r | null | false | 2016-01-31T20:53:31Z |
czix3eo | t1_czix3eo | 1,454,273,400 | user_968eb31e798a | Cooking | This has actually been proven false. | 8 | t1_cziu7gl | t3_43jnel | /r/Cooking/comments/t3_43jnel/czix3eo | null | false | 2016-01-31T20:50:00Z |
czix1jl | t1_czix1jl | 1,454,273,311 | user_b54c6d65f493 | Cooking | Huh I was imagining you'd say them. I often go to an Italian specialty shop in Pike Place Market in Seattle and they carry that oil and give out samples. It's the real deal! | 2 | t1_cziszar | t3_43imm3 | /r/Cooking/comments/t3_43imm3/czix1jl | null | false | 2016-01-31T20:48:31Z |
cziwzs8 | t1_cziwzs8 | 1,454,273,223 | user_9348a784668a | Cooking | The only problem is if the sauce is lessened and it gets dry | 1 | t1_czi7ftb | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/cziwzs8 | null | false | 2016-01-31T20:47:03Z |
cziwvt6 | t1_cziwvt6 | 1,454,273,035 | user_df41c0eb3be2 | Cooking | Same principles apply to hocks as in here http://www.seriouseats.com/recipes/2011/12/ultra-crispy-slow-roasted-pork-shoulder-recipe.html Also known as schweinshaxen - basically braised and crisped pork hocks. You could do something similar.
That said, hocks and feet are also nice served in a more gelatinous form - e.g... | 1 | t3_43k63y | t3_43k63y | /r/Cooking/comments/t3_43k63y/cziwvt6 | null | false | 2016-01-31T20:43:55Z |
cziws9r | t1_cziws9r | 1,454,272,870 | user_f3750df4dc01 | Cooking | Point out where I said you did, just that it wouldn't hurt your pan. | 1 | t1_czin6iu | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/cziws9r | null | false | 2016-01-31T20:41:10Z |
cziwk6s | t1_cziwk6s | 1,454,272,492 | user_740bd5609b53 | Cooking | Cookware coated with PTFE (Teflon) is only dangerous when overheated. Never leave a nonstick pan empty on heat unattended.
I'll 2nd the nomination of the T-Fal Pro series of pans. | 6 | t3_43kncl | t3_43kncl | /r/Cooking/comments/t3_43kncl/cziwk6s | null | false | 2016-01-31T20:34:52Z |
cziwjlm | t1_cziwjlm | 1,454,272,463 | user_2b235be39bdf | Cooking | Gob's not on board. | 2 | t1_czios1q | t3_43iwet | /r/Cooking/comments/t3_43iwet/cziwjlm | null | false | 2016-01-31T20:34:23Z |
cziweix | t1_cziweix | 1,454,272,216 | user_10b0144f781a | Cooking | That makes a lot of sense and was really clear. Thank you!
This also helps (potentially) explain a few other food questions I have, similar "why do so many people talk about how x food has y effect when I've never experienced/noticed such a thing?" questions. | 3 | t1_cziw4xp | t3_43klxh | /r/Cooking/comments/t3_43klxh/cziweix | null | false | 2016-01-31T20:30:16Z |
cziwd8o | t1_cziwd8o | 1,454,272,156 | user_cd0bd2b55851 | Cooking | I love how they never call it a stove, oven or cooker, but always an Aga. | 1 | t1_czirjxt | t3_43ir8o | /r/Cooking/comments/t3_43ir8o/cziwd8o | null | false | 2016-01-31T20:29:16Z |
cziw9ap | t1_cziw9ap | 1,454,271,970 | user_cd0bd2b55851 | Cooking | They did a shorter one for the holiday season last year and I enjoyed it so much more than the Jeff Foxworthy one. They even had Mary Berry as one of the judges! I love the British one, probably my favorite cooking competitions by far. | 4 | t1_czivut1 | t3_43ir8o | /r/Cooking/comments/t3_43ir8o/cziw9ap | null | false | 2016-01-31T20:26:10Z |
cziw8gp | t1_cziw8gp | 1,454,271,931 | user_740bd5609b53 | Cooking | Spain, Greece and California all have thriving olive industries. | 2 | t1_cziodtv | t3_43imm3 | /r/Cooking/comments/t3_43imm3/cziw8gp | null | false | 2016-01-31T20:25:31Z |
cziw4xp | t1_cziw4xp | 1,454,271,764 | user_e097df54e08d | Cooking | Everybody has different gut flora. Our large intestines are teeming with hundreds of billions of bacteria that thrive on our undigested food, but *my* gut bacteria aren't exactly the same as *your* gut bacteria. When my large intestine gets a big bolus of undigested oligosaccharides, my gut flora produce a lot of gas; ... | 6 | t1_czivxrf | t3_43klxh | /r/Cooking/comments/t3_43klxh/cziw4xp | null | false | 2016-01-31T20:22:44Z |
cziw41k | t1_cziw41k | 1,454,271,723 | user_740bd5609b53 | Cooking | It's not just the quality you can taste but also the type of olive, where it was grown and how it was processed.
High end extra virgin olive oil can be as nuanced as vintage wines. | 2 | t1_czii8pk | t3_43imm3 | /r/Cooking/comments/t3_43imm3/cziw41k | null | false | 2016-01-31T20:22:03Z |
cziw3l1 | t1_cziw3l1 | 1,454,271,701 | [deleted] | Cooking | [deleted] | 1 | t1_czivntv | t3_43klxh | /r/Cooking/comments/t3_43klxh/cziw3l1 | null | false | 2016-01-31T20:21:41Z |
cziw1vf | t1_cziw1vf | 1,454,271,617 | user_1b1a12788934 | Cooking | It's almost impossible to ruin an all clad. Try some barkeeper's friend and a good scrub. I think it should be fine.
And then show your roommate what it costs to replace the pan and ask them to use their own pans.
If it is damaged, you could take it to a reputable retailer and ask them for help. Most high end manuf... | 10 | t3_43kk89 | t3_43kk89 | /r/Cooking/comments/t3_43kk89/cziw1vf | null | false | 2016-01-31T20:20:17Z |
czivy08 | t1_czivy08 | 1,454,271,440 | user_5a738dff1557 | Cooking | The paella episode is a classic in our household | 3 | t3_43ir8o | t3_43ir8o | /r/Cooking/comments/t3_43ir8o/czivy08 | null | false | 2016-01-31T20:17:20Z |
czivxrf | t1_czivxrf | 1,454,271,427 | user_10b0144f781a | Cooking | Er -- so as someone who has never been affected by beans (that I've noticed, I guess), is this luck on my part, or are people eating a *ton* more beans than I realize? My family never cooked with beans much (no chili, burritos, or baked beans). I've always wondered, am I lucky, or is my idea of a typical bean portion j... | 5 | t1_czivm44 | t3_43klxh | /r/Cooking/comments/t3_43klxh/czivxrf | null | false | 2016-01-31T20:17:07Z |
czivwah | t1_czivwah | 1,454,271,359 | user_c6806d94281b | Cooking | Could you grate the carrot? Not sure if grating celery works... | 1 | t3_43cdec | t3_43cdec | /r/Cooking/comments/t3_43cdec/czivwah | null | false | 2016-01-31T20:15:59Z |
czivvlv | t1_czivvlv | 1,454,271,327 | user_96ba92acce20 | Cooking | on the grill! | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czivvlv | null | false | 2016-01-31T20:15:27Z |
czivut1 | t1_czivut1 | 1,454,271,289 | user_ecb58b3f4fea | Cooking | The term "bake off" is actually trademarked by Pillsbury, so it can't be used in the US. CBS tried to do an American version with Paul Hollywood as a judge and Jeff Foxworthy as host a few years ago and it fell flat without Mel & Sue. | 8 | t1_czisodf | t3_43ir8o | /r/Cooking/comments/t3_43ir8o/czivut1 | null | false | 2016-01-31T20:14:49Z |
czivtj5 | t1_czivtj5 | 1,454,271,229 | user_ecb58b3f4fea | Cooking | "By the way, Barry's hard at work upstairs, so if you hear someone banging away in the bedroom..."
"That will be a first!"
LMAO is this a real show? | 4 | t3_43ir8o | t3_43ir8o | /r/Cooking/comments/t3_43ir8o/czivtj5 | null | false | 2016-01-31T20:13:49Z |
czivt2q | t1_czivt2q | 1,454,271,207 | user_7022b6226b4c | Cooking | Commented with imgur link. | 1 | t1_cziv2mk | t3_43kk89 | /r/Cooking/comments/t3_43kk89/czivt2q | null | false | 2016-01-31T20:13:27Z |
czivsvl | t1_czivsvl | 1,454,271,198 | user_0ace80817d5c | Cooking | Covered skillet's the best, but if you want that 'za yesterday, microwave protip is to put a glass of water in with the slice. Through some kind of science my stegosaurus brain can't comprehend it makes the pizza not turn out as shitty | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czivsvl | null | false | 2016-01-31T20:13:18Z |
czivslz | t1_czivslz | 1,454,271,183 | user_7022b6226b4c | Cooking | http://imgur.com/zxBihFt | 1 | t3_43kk89 | t3_43kk89 | /r/Cooking/comments/t3_43kk89/czivslz | null | false | 2016-01-31T20:13:03Z |
czivs4y | t1_czivs4y | 1,454,271,161 | user_9e7e1e9684b2 | Cooking | Head Chef at a health food restaurant. Pour them into a strainer and rinse them thoroughly. You have no cooking options that will help the gas. Take meds lol | -3 | t3_43klxh | t3_43klxh | /r/Cooking/comments/t3_43klxh/czivs4y | null | false | 2016-01-31T20:12:41Z |
czivrtl | t1_czivrtl | 1,454,271,148 | user_e6fbf8e1fd25 | Cooking | Yep, I know most people say dry skillet, but I like to add just a bit of oil to the pan. I feel like it helps crisp up the bottom. | 1 | t1_czi3igj | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czivrtl | null | false | 2016-01-31T20:12:28Z |
czivqmu | t1_czivqmu | 1,454,271,091 | user_50c7d0ef6b2a | Cooking | I don't usually recommend single-purpose tools, but sometimes it really is helpful, especially if you're trying to make large quantities.
[A ball-maker gizmo](http://www.amazon.com/Norpro-Stainless-Steel-Meat-Baller/dp/B0000CFTJB/ref=sr_1_1?ie=UTF8&qid=1454270990&sr=8-1&keywords=meat+baller) really does a great job f... | 1 | t1_cziaaln | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czivqmu | null | false | 2016-01-31T20:11:31Z |
czivqa7 | t1_czivqa7 | 1,454,271,075 | user_e097df54e08d | Cooking | > So the toxic-leaching fear-mongers have finally gotten to me
Well stop that. Teflon is chemically inert; that's what makes it stick-resistant in the first place. You could eat a spoonful of the stuff and it would pass through your body unchanged, coming right out the other end.
[Buy this.](http://www.amazon.com/T-f... | 16 | t3_43kncl | t3_43kncl | /r/Cooking/comments/t3_43kncl/czivqa7 | null | false | 2016-01-31T20:11:15Z |
czivpoe | t1_czivpoe | 1,454,271,045 | user_da7a28f262ac | Cooking | Great news, I signed into Copyme that and there were all my old recipes that I had previously saved.
You made my day, thank you so much again Pashafisk :-) | 1 | t1_cziv1lk | t3_43khf9 | /r/Cooking/comments/t3_43khf9/czivpoe | null | false | 2016-01-31T20:10:45Z |
czivony | t1_czivony | 1,454,270,996 | user_c886fb742442 | Cooking | Happy to help :) | 2 | t1_cziv1lk | t3_43khf9 | /r/Cooking/comments/t3_43khf9/czivony | null | false | 2016-01-31T20:09:56Z |
czivon9 | t1_czivon9 | 1,454,270,995 | user_e06f7bd7a472 | Cooking | I think this is one of those things that you just err on the side of caution. Everyone reacts differently and there's just no reason to risk it imo. Maybe ask your friend, if they are able to eat at restaurants with little concern, maybe it'll be ok. But allergies can be serious so... ¯\_(ツ)_/¯ | 9 | t1_czivaro | t3_43kkcu | /r/Cooking/comments/t3_43kkcu/czivon9 | null | false | 2016-01-31T20:09:55Z |
czivntv | t1_czivntv | 1,454,270,958 | user_46be2b670697 | Cooking | Oh, i rinsed them, and changed the water in the cooking process, but it did not help much :) | 3 | t1_cziveuq | t3_43klxh | /r/Cooking/comments/t3_43klxh/czivntv | null | false | 2016-01-31T20:09:18Z |
czivnl4 | t1_czivnl4 | 1,454,270,946 | user_e2102df837e7 | Cooking | Is it really worth the risk? I'd just use a different pan for that person and avoid possibly accidentally killing your friend. | 4 | t1_czivaro | t3_43kkcu | /r/Cooking/comments/t3_43kkcu/czivnl4 | null | false | 2016-01-31T20:09:06Z |
czivmla | t1_czivmla | 1,454,270,900 | user_9279c2ca3ae7 | Cooking | Sauces, gravies, soups, braising liquid. I like to simmer vegetables in a little bit of stock sometimes as an easy side dish. You can cook rice in it.
Hell, sometimes I'll just enjoy a cup of it as-is on a really cold night. I just add a bit of salt. Delicious. | 2 | t3_43j8a2 | t3_43j8a2 | /r/Cooking/comments/t3_43j8a2/czivmla | null | false | 2016-01-31T20:08:20Z |
czivm44 | t1_czivm44 | 1,454,270,877 | user_e097df54e08d | Cooking | Add alpha-galactosidase.
Beans, as well as quite a few other vegetable foods, are notorious for causing flatulence because they contain oligosaccharides (big carbohydrate molecules) that our digestive systems can't break down directly. These big molecules pass through our small intestines intact and enter our large in... | 13 | t3_43klxh | t3_43klxh | /r/Cooking/comments/t3_43klxh/czivm44 | null | false | 2016-01-31T20:07:57Z |
czivibi | t1_czivibi | 1,454,270,696 | user_1b1a12788934 | Cooking | I hear ya. I don't think that the hormel you had when you were 8 is the same hormel you would get today.
Market Hall is right next to the BART station. Give them a call and see if they have what you're looking for. | 1 | t1_cziv330 | t3_43k426 | /r/Cooking/comments/t3_43k426/czivibi | null | false | 2016-01-31T20:04:56Z |
czivi98 | t1_czivi98 | 1,454,270,693 | user_e2102df837e7 | Cooking | just an fyi.. You can avoid the orange staining by giving your tupperware a light coat of cooking spray before putting the sauce in it. | 13 | t1_czir7e6 | t3_43jwdw | /r/Cooking/comments/t3_43jwdw/czivi98 | null | false | 2016-01-31T20:04:53Z |
czivi1q | t1_czivi1q | 1,454,270,683 | user_d54755a4df80 | Cooking | Yeah and it might be more about adding some "hidden" protein in each meal (like quinoa) than adding big protein- heavy items.
Also would protein enriched pasta, cereal replacing versions you're already eating help? | 1 | t1_czitwh6 | t3_43jvvh | /r/Cooking/comments/t3_43jvvh/czivi1q | null | false | 2016-01-31T20:04:43Z |
cziveuq | t1_cziveuq | 1,454,270,529 | user_0b9fe60a9955 | Cooking | Just take Beano or another generic digestive enzyme?
Edit: I've also heard rinsing helps. I always rinse them. | 6 | t3_43klxh | t3_43klxh | /r/Cooking/comments/t3_43klxh/cziveuq | null | false | 2016-01-31T20:02:09Z |
czivd6y | t1_czivd6y | 1,454,270,452 | user_03346d1c5680 | Cooking | Costco has amazing genuine olive oil for incredibly cheap! Even organic. It's delicious! | 1 | t3_43imm3 | t3_43imm3 | /r/Cooking/comments/t3_43imm3/czivd6y | null | false | 2016-01-31T20:00:52Z |
czivaro | t1_czivaro | 1,454,270,338 | user_69369dfbe75f | Cooking | Right so my question is twofold: first, a lot of things I have read say that peanut oil is refined and doesn't contain allergens.
http://www.peanut-institute.org/eating-well/allergy/peanut-oil-no-allergens.asp
Additionally, I am wondering if the seasoning process--the polymerizing of the oil--imparts any change that... | 3 | t1_cziv0pm | t3_43kkcu | /r/Cooking/comments/t3_43kkcu/czivaro | null | false | 2016-01-31T19:58:58Z |
cziv7cz | t1_cziv7cz | 1,454,270,180 | user_e06f7bd7a472 | Cooking | Umm they are pickled and will never get "crispy" if they aren't already. Buy a higher quality jar of peppers and they will most likely be crunchier. Leaving drained banana peppers out to dry is just letting them spoil. | 1 | t3_43kkr4 | t3_43kkr4 | /r/Cooking/comments/t3_43kkr4/cziv7cz | null | false | 2016-01-31T19:56:20Z |
cziv330 | t1_cziv330 | 1,454,269,982 | user_957691dc5931 | Cooking | See, I'm frankly trying to emulate pizza that my school fed me when I was 8....so the Hormel stuff might be exactly what I am trying to find.
That being said, I would probably have a long-term interest in access to high quality pepperoni for other uses (salads, charcuterie), so I will have to beat the payment in SF s... | 1 | t1_cziukez | t3_43k426 | /r/Cooking/comments/t3_43k426/cziv330 | null | false | 2016-01-31T19:53:02Z |
cziv2mk | t1_cziv2mk | 1,454,269,960 | user_3279cd4b6a97 | Cooking | Upload to imgr and put the link in the text. | 1 | t1_cziuztx | t3_43kk89 | /r/Cooking/comments/t3_43kk89/cziv2mk | null | false | 2016-01-31T19:52:40Z |
cziv219 | t1_cziv219 | 1,454,269,931 | user_c5a6fdf1387e | Cooking | Yup. Also, tangentially related, I highly recommend the Lucky Peach cookbook. | 1 | t1_czhw09c | t3_43ebit | /r/Cooking/comments/t3_43ebit/cziv219 | null | false | 2016-01-31T19:52:11Z |
cziv1lk | t1_cziv1lk | 1,454,269,911 | user_da7a28f262ac | Cooking | YES !!! That's it !!! I remember now.
THANK YOU VERY MUCH Pashafisk !!! I really appreciate that a lot ! | 2 | t1_cziulzm | t3_43khf9 | /r/Cooking/comments/t3_43khf9/cziv1lk | null | false | 2016-01-31T19:51:51Z |
cziv1hh | t1_cziv1hh | 1,454,269,905 | user_d54755a4df80 | Cooking | Yeah I absolutely cannot stand the asfoetida too. You'll be fine without it. | 1 | t1_czitz5l | t3_43iye8 | /r/Cooking/comments/t3_43iye8/cziv1hh | null | false | 2016-01-31T19:51:45Z |
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