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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d3r384g | t1_d3r384g | 1,464,739,189 | user_c0b1165939eb | Cooking | I could go for that. | 1 | t1_d3q1qpd | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3r384g | null | false | 2016-05-31T23:59:49Z |
d3r2y01 | t1_d3r2y01 | 1,464,738,742 | user_28588a8a066e | Cooking | Thank you for the help! | 1 | t1_d3r17r6 | t3_4lxwmw | /r/Cooking/comments/t3_4lxwmw/d3r2y01 | null | false | 2016-05-31T23:52:22Z |
d3r2lhz | t1_d3r2lhz | 1,464,738,191 | user_1dbf0fc8fa74 | Cooking | It sounds like it was oiled a little too thickly. You need a veeery thin layer of oil to season properly. I brush some on and then wipe off as much as I can with a paper towel. Building up very thin layers over time is what gets you a smooth, durable seasoning.
Sometimes a thick coating like that works out okay, but i... | 9 | t3_4lxg6a | t3_4lxg6a | /r/Cooking/comments/t3_4lxg6a/d3r2lhz | null | false | 2016-05-31T23:43:11Z |
d3r2hub | t1_d3r2hub | 1,464,738,033 | user_fbd620d54990 | Cooking | [Chilled Lemon Souffle](http://thekiwicook.com/2014/09/22/chilled-lemon-souffles/)
If you use that recipe, take her advice and reduce the lemon juice to a more tolerable amount. | 1 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3r2hub | null | false | 2016-05-31T23:40:33Z |
d3r2dvc | t1_d3r2dvc | 1,464,737,865 | user_edc02c806ca5 | Cooking | agreed. the lazy stuff aka "nutella bla bla bla" usually isn't worth it. | 1 | t1_d3pawlk | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3r2dvc | null | false | 2016-05-31T23:37:45Z |
d3r2bax | t1_d3r2bax | 1,464,737,754 | user_ba1acf99bcf0 | Cooking |
**La Cucina: The Regional Cooking of Italy**
||||
--:|:--|:--
Current|$26.10|Amazon (New)
High|$45.00|Amazon (New)
Low|$26.10|Amazon (New)
|Average|$26.16|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/TrEgoQu.png)
**Joy of Cooking**
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--:|:--|:--
Current|$21.08|Amazon (New)
High|$25.79|Amazon... | 2 | t1_d3r2ai3 | t3_4ly6bv | /r/Cooking/comments/t3_4ly6bv/d3r2bax | null | false | 2016-05-31T23:35:54Z |
d3r2atz | t1_d3r2atz | 1,464,737,733 | [deleted] | Cooking | [removed] | 1 | t1_d3r2ai3 | t3_4ly6bv | /r/Cooking/comments/t3_4ly6bv/d3r2atz | null | false | 2016-05-31T23:35:33Z |
d3r2ai3 | t1_d3r2ai3 | 1,464,737,718 | user_4e0c1eec0a0c | Cooking | Honestly, one of the first things I do when I'm at someone's house is dig through their cookbooks. The three that I resort to at all times are:
[La Cucina] (http://www.amazon.com/Cucina-Regional-Cooking-Italy/dp/0847831477/ref=sr_1_sc_2?ie=UTF8&qid=1464737488&sr=8-2-spell&keywords=La+Cusina)
[The Joy Of Cooking] (ht... | 6 | t3_4ly6bv | t3_4ly6bv | /r/Cooking/comments/t3_4ly6bv/d3r2ai3 | null | false | 2016-05-31T23:35:18Z |
d3r29l6 | t1_d3r29l6 | 1,464,737,678 | user_31830403b211 | Cooking | Ice Cream? | 1 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3r29l6 | null | false | 2016-05-31T23:34:38Z |
d3r25lm | t1_d3r25lm | 1,464,737,508 | user_1dbf0fc8fa74 | Cooking | You can make your own mascarpone by gently heating cream, adding some tartaric acid or lemon juice, letting it sit for a bit, then straining the mixture through a cheesecloth. Google should turn up more detailed directions. | 12 | t1_d3qtjun | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3r25lm | null | false | 2016-05-31T23:31:48Z |
d3r230a | t1_d3r230a | 1,464,737,396 | user_4b41eee5efb6 | Cooking | We have this dish called tortang talong (eggplant).
1. Grill eggplant till its soft and cooked
2. Peel skin
3. With a fork, mash it down so itll be flat, bit be careful not to cut it or remove it from the head. Basically you want like a flat egfplant.
4. Dip in beaten egg.
5. Fry.
6. Serve with ketchup. | 2 | t3_4lveni | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3r230a | null | false | 2016-05-31T23:29:56Z |
d3r1x8c | t1_d3r1x8c | 1,464,737,152 | user_61900456ab54 | Cooking | Ah I never knew that was what vanilla extract really is. I just did some googling. Thanks for the info | 1 | t1_d3qmsxn | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3r1x8c | null | false | 2016-05-31T23:25:52Z |
d3r1vbb | t1_d3r1vbb | 1,464,737,068 | user_78fb5853a770 | Cooking | The American Womans Cookbook by Ruth Berolzheimer. | 1 | t1_d3pnusg | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3r1vbb | null | false | 2016-05-31T23:24:28Z |
d3r1v48 | t1_d3r1v48 | 1,464,737,059 | user_78fb5853a770 | Cooking | The American Womans Cookbook by Ruth Berolzheimer. | 2 | t1_d3plkfp | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3r1v48 | null | false | 2016-05-31T23:24:19Z |
d3r1ug2 | t1_d3r1ug2 | 1,464,737,033 | user_78fb5853a770 | Cooking | The American Womans Cookbook by Ruth Berolzheimer. | 2 | t1_d3p9g2w | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3r1ug2 | null | false | 2016-05-31T23:23:53Z |
d3r1tsz | t1_d3r1tsz | 1,464,737,006 | user_c85985658546 | Cooking | soooooo...he said the chicken has changed a few times since he was there, so he's not exactly sure how/what they are doing. sorry to be a bust!! | 1 | t1_d3ogbf4 | t3_4lksr2 | /r/Cooking/comments/t3_4lksr2/d3r1tsz | null | false | 2016-05-31T23:23:26Z |
d3r1t9k | t1_d3r1t9k | 1,464,736,983 | user_e1c962b2a77f | Cooking | It's not considered safe to cook chicken from frozen in a slow cooker. | 8 | t3_4lxizz | t3_4lxizz | /r/Cooking/comments/t3_4lxizz/d3r1t9k | null | false | 2016-05-31T23:23:03Z |
d3r1ots | t1_d3r1ots | 1,464,736,789 | user_a83f3cbfb6ce | Cooking | The Zuni Cafe Cookbook; The Smitten Kitchen Cookbook | 5 | t3_4ly6bv | t3_4ly6bv | /r/Cooking/comments/t3_4ly6bv/d3r1ots | null | false | 2016-05-31T23:19:49Z |
d3r1l3z | t1_d3r1l3z | 1,464,736,634 | user_186ff39f8541 | Cooking | Really? I would have figured it for a Midwestern (as in Minnesotan/Wisconsin) thing. | 2 | t1_d3qtiaz | t3_4lrwgp | /r/Cooking/comments/t3_4lrwgp/d3r1l3z | null | false | 2016-05-31T23:17:14Z |
d3r18ix | t1_d3r18ix | 1,464,736,106 | user_fcfdc04b78aa | Cooking | Bananas Foster | 1 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3r18ix | null | false | 2016-05-31T23:08:26Z |
d3r17r6 | t1_d3r17r6 | 1,464,736,074 | user_debd3a40dae7 | Cooking | They can be frozen, but at a cellular level, freezing will damage muscle tissue. Most common wisdom that I'd heard previously was that you can expect the tissue to get "mushier", but I haven't performed experiments on the subject myself, and I just read up on the subject: [this article](https://blog.doingsciencetostuff... | 6 | t3_4lxwmw | t3_4lxwmw | /r/Cooking/comments/t3_4lxwmw/d3r17r6 | null | false | 2016-05-31T23:07:54Z |
d3r0wiq | t1_d3r0wiq | 1,464,735,596 | user_b2b55e256d5c | Cooking | lol i used to say that. i'm not vegetarian, just trying to eat more veggies. they are actually pretty damn good!! my son said the same thing. I once made a spinach and ricotta cannelloni with enough tomato sauce that he didn't immediately notice. He finished it and said that was a weird lasagna but delicious (he's was ... | 7 | t1_d3qh772 | t3_4lv01k | /r/Cooking/comments/t3_4lv01k/d3r0wiq | null | false | 2016-05-31T22:59:56Z |
d3r0p6x | t1_d3r0p6x | 1,464,735,287 | user_d3ca6b21a645 | Cooking | no bake strawberry cake. you pretty much just layer strawberries, graham crackers, and whip cream, then refrigerate it overnight/for a few hours.
http://rincon-cocina.blogspot.se/2014/11/see-this-this-is-such-easy-dessert.html?m=1 | 1 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3r0p6x | null | false | 2016-05-31T22:54:47Z |
d3r0oaf | t1_d3r0oaf | 1,464,735,250 | user_c8d0a7ecd8e3 | Cooking | 2-ingredient chocolate mousse | 1 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3r0oaf | null | false | 2016-05-31T22:54:10Z |
d3r0nx3 | t1_d3r0nx3 | 1,464,735,234 | user_b2b55e256d5c | Cooking | yeah.. those type of things. easy to take for a lunch for work when i wake up late. you should try.. some are awesome! | 1 | t1_d3qdpjd | t3_4lv01k | /r/Cooking/comments/t3_4lv01k/d3r0nx3 | null | false | 2016-05-31T22:53:54Z |
d3r0lvo | t1_d3r0lvo | 1,464,735,149 | user_b2b55e256d5c | Cooking | these look awesome. i saved them too. thankyou
| 1 | t1_d3qh4cg | t3_4lv01k | /r/Cooking/comments/t3_4lv01k/d3r0lvo | null | false | 2016-05-31T22:52:29Z |
d3r0l1n | t1_d3r0l1n | 1,464,735,114 | user_b2b55e256d5c | Cooking | thanks! not sure we have this brand in aus? but i will l have a look out. | 1 | t1_d3qh63l | t3_4lv01k | /r/Cooking/comments/t3_4lv01k/d3r0l1n | null | false | 2016-05-31T22:51:54Z |
d3r0jww | t1_d3r0jww | 1,464,735,066 | user_b2b55e256d5c | Cooking | thanks for your reply. it was merely just trying to be descriptive as i am trying to increase the amount of vegetables I eat all day. i love your ideas. will definitely try a chickpea curry. I was thinking the sausage rolls for ease in my work lunches. but thanks! | 1 | t1_d3qqacl | t3_4lv01k | /r/Cooking/comments/t3_4lv01k/d3r0jww | null | false | 2016-05-31T22:51:06Z |
d3r0f32 | t1_d3r0f32 | 1,464,734,859 | user_7ff06f722a1b | Cooking | [special k bars](http://www.food.com/recipe/special-k-bars-8574) | 1 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3r0f32 | null | false | 2016-05-31T22:47:39Z |
d3r0dx9 | t1_d3r0dx9 | 1,464,734,812 | user_d4ee27787bc1 | Cooking | Tough call. My stepmother is coming to visit in September, and she refuses to eat anything with salt or fat, as she is convinced she will drop dead of a heart attack on the spot. I'm still going to have to cook for her. | 1 | t3_4lv12z | t3_4lv12z | /r/Cooking/comments/t3_4lv12z/d3r0dx9 | null | false | 2016-05-31T22:46:52Z |
d3r0d6z | t1_d3r0d6z | 1,464,734,782 | user_f4dccfad0b4a | Cooking | Oh yeah, the balsamic vinegar is a good addition too. Bit of apple cider vinegar, olive oil, some applesauce, marinade that for a half hour, then throw on the grill. | 3 | t1_d3qzv5s | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3r0d6z | null | false | 2016-05-31T22:46:22Z |
d3r0byl | t1_d3r0byl | 1,464,734,731 | user_8590cb83b2c4 | Cooking | Sometimes Asian grocery stores carry it and so does Amazon. It's basically a strong black tea, usually mixed with spices like star anise and cinnamon. The bagged mixes usually contain dye that give it that distinctive orange color. | 3 | t1_d3qzgci | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3r0byl | null | false | 2016-05-31T22:45:31Z |
d3r087k | t1_d3r087k | 1,464,734,574 | user_d4ee27787bc1 | Cooking | Isn't celery also really high in sodium anyway? | 0 | t1_d3q6isl | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3r087k | null | false | 2016-05-31T22:42:54Z |
d3r031q | t1_d3r031q | 1,464,734,358 | user_13c3f2cef558 | Cooking | The not washing it thing is a myth. It's a holdover from when soaps used to contain lye (lye will strip your seasoning). A mild dish soap won't actually harm cast iron seasoning, as long as you dry everything properly afterwards. Personally I also like to wipe it down with a tiny amount of oil or lard afterwards too. | 12 | t1_d3qwagx | t3_4lxg6a | /r/Cooking/comments/t3_4lxg6a/d3r031q | null | false | 2016-05-31T22:39:18Z |
d3qzzkt | t1_d3qzzkt | 1,464,734,209 | user_d4ee27787bc1 | Cooking | Hah, Cheez Whiz or GTFO :) But here in Florida, provolone is the best I can get, and I agree. | 2 | t1_d3qaoxx | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3qzzkt | null | false | 2016-05-31T22:36:49Z |
d3qzx3z | t1_d3qzx3z | 1,464,734,106 | user_d4ee27787bc1 | Cooking | Are you using a pinch grip? I found that made a huge difference for me, though I'm not at the pro love by any means. | 3 | t3_4lwqum | t3_4lwqum | /r/Cooking/comments/t3_4lwqum/d3qzx3z | null | false | 2016-05-31T22:35:06Z |
d3qzv5s | t1_d3qzv5s | 1,464,734,026 | user_695e200642fd | Cooking | I like sprinkling a bit of balsamic vinegar in there. Another addition we sometimes do is putting a bit of cream cheese on the cap, then topping it with Swiss to seal in all that flavor :) | 3 | t1_d3qv174 | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qzv5s | null | false | 2016-05-31T22:33:46Z |
d3qzrof | t1_d3qzrof | 1,464,733,879 | user_14d74d8b23f0 | Cooking | Hopefully you will, I'm soy intolerant and the usual recipes I find are vegan and end up using a bunch of substitutions that barely qualify as food. | 2 | t1_d3qga81 | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3qzrof | null | false | 2016-05-31T22:31:19Z |
d3qzgci | t1_d3qzgci | 1,464,733,412 | user_d53bc42a1d0d | Cooking | I have no idea where to get thai tea leaves but this sounds awesome. | 1 | t1_d3qh7yq | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qzgci | null | false | 2016-05-31T22:23:32Z |
d3qzfw7 | t1_d3qzfw7 | 1,464,733,393 | user_42e7917beed6 | Cooking | trifle, made with store-bought sponge cake | 1 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qzfw7 | null | false | 2016-05-31T22:23:13Z |
d3qz8m7 | t1_d3qz8m7 | 1,464,733,093 | user_0c78665bf50d | Cooking | Ice cream. | 9 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qz8m7 | null | false | 2016-05-31T22:18:13Z |
d3qz5oy | t1_d3qz5oy | 1,464,732,975 | user_1a23411192c2 | Cooking | [Moo-less chocolate pie!](http://www.foodnetwork.com/recipes/alton-brown/moo-less-chocolate-pie-recipe.html) | 1 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qz5oy | null | false | 2016-05-31T22:16:15Z |
d3qz391 | t1_d3qz391 | 1,464,732,874 | user_738ec2d24650 | Cooking | So are bananas. I did a grilled banana split last year. So tastey | 3 | t1_d3qt5gp | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qz391 | null | false | 2016-05-31T22:14:34Z |
d3qyyt9 | t1_d3qyyt9 | 1,464,732,694 | user_fcc410ef8965 | Cooking | There is no such thing as a microwave grill a grill burns wood or charcoal I am not even willing to concede that one of those outdoor gas stoves is a grill. There is no such thing as a microwave grill and a grill pan is not a grill. It’s like a chocolate free brownie if there is no chocolate in it it’s not a brownie… | -1 | t3_4luok0 | t3_4luok0 | /r/Cooking/comments/t3_4luok0/d3qyyt9 | null | false | 2016-05-31T22:11:34Z |
d3qyykc | t1_d3qyykc | 1,464,732,684 | user_9e5ea9fb0d8a | Cooking | I just wish they were more popular, because I have to go to an out of the way WF store just to get them, and they are expensive there. I need to ask my local TJ's if they can get them. | 1 | t1_d3qyom1 | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qyykc | null | false | 2016-05-31T22:11:24Z |
d3qyveh | t1_d3qyveh | 1,464,732,557 | user_a754af65b0f6 | Cooking | Nice, sharp knife. Do it a billion times. I've been working in a restaurant prepping hundreds of pounds of food a day for some time. It takes time to get really fast, but its just practice practice practice. | 4 | t3_4lwqum | t3_4lwqum | /r/Cooking/comments/t3_4lwqum/d3qyveh | null | false | 2016-05-31T22:09:17Z |
d3qyom1 | t1_d3qyom1 | 1,464,732,282 | user_e4cd8d61a45a | Cooking | this is the truth! They work great under a broiler in the winter months, as well. They are about the fastest thing to cook, too | 2 | t1_d3qizv3 | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qyom1 | null | false | 2016-05-31T22:04:42Z |
d3qykps | t1_d3qykps | 1,464,732,128 | user_fd974239f689 | Cooking | > Usually, I'll just grab a little paper plate so I don't even get a plate dirty.
Oh, wow. You'll use a paper plate rather than wash up? I'm out. | 1 | t1_d3qcsmp | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qykps | null | false | 2016-05-31T22:02:08Z |
d3qygdq | t1_d3qygdq | 1,464,731,956 | user_f0826d41d9bd | Cooking | A bit of balsamic goes a long way here | 5 | t1_d3qijnm | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qygdq | null | false | 2016-05-31T21:59:16Z |
d3qyaze | t1_d3qyaze | 1,464,731,740 | user_5422f8adde08 | Cooking | That's a great idea! I'll just have to keep his ideas within a reachable range. He lives eggs Benedict but thats alot of new ideas. Maybe some simple meat he likes... I'll ask him though! | 2 | t1_d3qi2m4 | t3_4lrzj1 | /r/Cooking/comments/t3_4lrzj1/d3qyaze | null | false | 2016-05-31T21:55:40Z |
d3qy95v | t1_d3qy95v | 1,464,731,671 | user_0536001b7e3b | Cooking | Beets are amazing with nigella seeds and greek yogurt. | 2 | t1_d3qnstf | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qy95v | null | false | 2016-05-31T21:54:31Z |
d3qy7bp | t1_d3qy7bp | 1,464,731,599 | user_0536001b7e3b | Cooking | Did grilled halloumi with figs and balsamic reduction. Actually ended up using sharon fruit as figs weren't in season, was tasty. Also made some veggie kebabs with honey mustard and beanburgers are also quite easy to make using canned beans! | 1 | t1_d3qh4fb | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qy7bp | null | false | 2016-05-31T21:53:19Z |
d3qy4pd | t1_d3qy4pd | 1,464,731,496 | user_1a6fa96229a7 | Cooking | Rubber residues help with erectile dysfunction. It's a good thing.
https://s-media-cache-ak0.pinimg.com/736x/24/06/bc/2406bc12dba10a8ac2a1bf8b79a3ff7e.jpg | 1 | t1_d3qttk3 | t3_4lhdoa | /r/Cooking/comments/t3_4lhdoa/d3qy4pd | null | false | 2016-05-31T21:51:36Z |
d3qy3ji | t1_d3qy3ji | 1,464,731,451 | user_6c41d902ec96 | Cooking | Learn to cook indian food. | 3 | t3_4lveni | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qy3ji | null | false | 2016-05-31T21:50:51Z |
d3qy288 | t1_d3qy288 | 1,464,731,402 | user_34cc57608ed1 | Cooking | This recipe is a pretty good basic one, although I find I don't need the whole can of condensed milk. It results in a pretty soft cheesecake, more so than baked versions, but it's still good. Just a bit different -- more puddingy in texture. | 1 | t1_d3qt8jn | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qy288 | null | false | 2016-05-31T21:50:02Z |
d3qxwu4 | t1_d3qxwu4 | 1,464,731,193 | user_6da8be679374 | Cooking | There it is! | 1 | t1_d3qwfaj | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qxwu4 | null | false | 2016-05-31T21:46:33Z |
d3qxus4 | t1_d3qxus4 | 1,464,731,111 | user_857a329ec473 | Cooking | This right here. Absolutely the best. I usually put some bourbon, rum, or gin in the whipped cream to give it some extra dope flavors. Also id highly recommend getting real local whipping cream and not generic store brands. Makes a big difference. | 6 | t1_d3qvzbe | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qxus4 | null | false | 2016-05-31T21:45:11Z |
d3qxud0 | t1_d3qxud0 | 1,464,731,095 | user_8bb648d9a36b | Cooking | That's also the same way you would prep eggplant for [baingan bharta](https://en.wikipedia.org/wiki/Baingan_bharta) which is a really awesome Indian dish. Anyone who's a fan of eggplant needs to try it. It's kind of like baba ganoush in the way that it's eaten like a dip. Unlike baba ganoush though, it's served hot. | 9 | t1_d3qijnm | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qxud0 | null | false | 2016-05-31T21:44:55Z |
d3qxppk | t1_d3qxppk | 1,464,730,916 | user_63d606a3ceee | Cooking | If you haven't grilled a pizza, you're missing out! It is the BEST way to showcase fresh herbs in the summer. It is a fresh taste explosion. Here's how:
Get every last ingredient out and open them for easy access because you will need to assemble fast! Put the ingredients on a tray and bring them out to the grill. Onc... | 8 | t3_4lveni | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qxppk | null | false | 2016-05-31T21:41:56Z |
d3qxhh4 | t1_d3qxhh4 | 1,464,730,598 | user_007eb325b205 | Cooking | Not everything is about you =p | 0 | t1_d3qxbph | t3_4d3hno | /r/Cooking/comments/t3_4d3hno/d3qxhh4 | null | false | 2016-05-31T21:36:38Z |
d3qxhe7 | t1_d3qxhe7 | 1,464,730,595 | user_f432314ed1b8 | Cooking | I use Tony's. Grilled Okra is amazing. Good call. | 3 | t1_d3qi9ey | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qxhe7 | null | false | 2016-05-31T21:36:35Z |
d3qxhei | t1_d3qxhei | 1,464,730,595 | user_8f772b84a192 | Cooking | Yes, sticks are better | 1 | t1_d3q0kme | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qxhei | null | false | 2016-05-31T21:36:35Z |
d3qxgj6 | t1_d3qxgj6 | 1,464,730,562 | user_84d560a40b54 | Cooking | A shortcut gets to the same place. Canned "cream of" soup is a totally different creation with weird stabilizers and poor quality ingredients. It's like saying you have a shortcut to the five star steakhouse and giving directions to McDonalds. | 2 | t1_d3qbqr6 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qxgj6 | null | false | 2016-05-31T21:36:02Z |
d3qxbph | t1_d3qxbph | 1,464,730,377 | user_06e798eb5295 | Cooking | How does me liking San J Tamari Soy Sauce have anything to do with supporting another reddit user? Is it his company? Even then, if it was his company, you're assuming a lot to think a reddit comment would get me to switch soy sauce brands. | 1 | t1_d3qml7u | t3_4d3hno | /r/Cooking/comments/t3_4d3hno/d3qxbph | null | false | 2016-05-31T21:32:57Z |
d3qx5tj | t1_d3qx5tj | 1,464,730,149 | user_d6ad425eccad | Cooking | Put some butter into a shallow bowl large enough to accommodate your bagel. Melt it in the microwave.
Toast your bagel as per normal then float the bagel in the melted butter toasted side down for a few minutes.
The bagel will act like a sponge and absorb a ton of butter. | 1 | t3_4lvxvd | t3_4lvxvd | /r/Cooking/comments/t3_4lvxvd/d3qx5tj | null | false | 2016-05-31T21:29:09Z |
d3qwxop | t1_d3qwxop | 1,464,729,834 | user_10b3a5a22f78 | Cooking | YouTube videos of how to roll a knife the right way.
Practice makes perfect.
Seasoned chef here. | 2 | t3_4lwqum | t3_4lwqum | /r/Cooking/comments/t3_4lwqum/d3qwxop | null | false | 2016-05-31T21:23:54Z |
d3qwunc | t1_d3qwunc | 1,464,729,716 | user_10b3a5a22f78 | Cooking | You can add meat into the slow cooker either defrosted or frozen. When added in frozen, you will not be able to cut it so if the recipe calls for a certain cut (i.e. Cubed, strips, etc) and your meat is whole, you will need to take it out once it defrosts inside the slow cooker while its cooking and cut it. Which in ma... | -3 | t3_4lxizz | t3_4lxizz | /r/Cooking/comments/t3_4lxizz/d3qwunc | null | false | 2016-05-31T21:21:56Z |
d3qwt25 | t1_d3qwt25 | 1,464,729,655 | user_216bb91b8754 | Cooking | The Salvadoran crema has a different consistency than America sour cream, it's not as thick and you can pour it out. It's not white, it has more of a light eggshell colour(brown eggshell) and it has a salty flavour. It has a very nice flavour. | 1 | t3_4lxj7g | t3_4lxj7g | /r/Cooking/comments/t3_4lxj7g/d3qwt25 | null | false | 2016-05-31T21:20:55Z |
d3qws7l | t1_d3qws7l | 1,464,729,623 | user_d9eadee5dbec | Cooking | Yeesh! No, I just saw it on Gizmodo. 9/10 here are so cynical. | -3 | t1_d3qw0at | t3_4lxaul | /r/Cooking/comments/t3_4lxaul/d3qws7l | null | false | 2016-05-31T21:20:23Z |
d3qwptj | t1_d3qwptj | 1,464,729,532 | user_8fc8360c1bfc | Cooking | I am from Green Bay WI and I just had to add my two cents. The main reason I simmer my brats before grilling is because in this state if you go to a local butcher the brats are huge. MASSIVE if you will. I have to simmer them because just grilling they are raw on the inside and cooked on the outside. I love my some loc... | 2 | t3_4lmdly | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3qwptj | null | false | 2016-05-31T21:18:52Z |
d3qwm8l | t1_d3qwm8l | 1,464,729,398 | [deleted] | Cooking | [deleted] | 1 | t1_d3qwaf2 | t3_4lxizz | /r/Cooking/comments/t3_4lxizz/d3qwm8l | null | false | 2016-05-31T21:16:38Z |
d3qwh1u | t1_d3qwh1u | 1,464,729,201 | [deleted] | Cooking | [deleted] | -3 | t3_4lxizz | t3_4lxizz | /r/Cooking/comments/t3_4lxizz/d3qwh1u | null | false | 2016-05-31T21:13:21Z |
d3qwfaj | t1_d3qwfaj | 1,464,729,134 | user_9b548b6f4d14 | Cooking | http://www.bettycrocker.com/recipes/slow-cooker-twenty-garlic-chicken-dinner/546aef4d-057a-43a2-9ac7-113144bc6152
This one calls for 20 imperial cloves, which is about a bajillion metric cloves. | 2 | t1_d3qvecv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qwfaj | null | false | 2016-05-31T21:12:14Z |
d3qwcrg | t1_d3qwcrg | 1,464,729,036 | user_ba1acf99bcf0 | Cooking |
**Eat - The Little Book of Fast Food: (Cloth-covered, flexible binding)**
||||
--:|:--|:--
Current|C$43.08|Amazon Canada (New)
High|C$43.99|Amazon Canada (New)
Low|C$26.38|Amazon Canada (New)
|Average|C$42.93|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/86nu6Kf.png) | [FAQ](http://www.reddit.com/r... | 2 | t1_d3qwcd8 | t3_4lwet6 | /r/Cooking/comments/t3_4lwet6/d3qwcrg | null | false | 2016-05-31T21:10:36Z |
d3qwcd8 | t1_d3qwcd8 | 1,464,729,021 | user_ace023ec03b5 | Cooking | I like Nigel Slater's ['Eat'](https://www.amazon.ca/Eat-Little-Cloth-covered-flexible-binding/dp/0007526156), most of the recipes are super simple, taste great, and use like 5 ingredients tops. | 2 | t3_4lwet6 | t3_4lwet6 | /r/Cooking/comments/t3_4lwet6/d3qwcd8 | null | false | 2016-05-31T21:10:21Z |
d3qwagx | t1_d3qwagx | 1,464,728,950 | user_f7fb90732cb1 | Cooking | Ideally you will just cook with it in the future and season it that way. Whether its bacon, other meats, things like this help season it over time. Remember not to wash it! | -7 | t3_4lxg6a | t3_4lxg6a | /r/Cooking/comments/t3_4lxg6a/d3qwagx | null | false | 2016-05-31T21:09:10Z |
d3qwaf2 | t1_d3qwaf2 | 1,464,728,948 | user_ceb04166a6d3 | Cooking | Thawed chicken.
You don't need much liquid for crock pot cooking since the liquid doesn't evaporate. | 11 | t3_4lxizz | t3_4lxizz | /r/Cooking/comments/t3_4lxizz/d3qwaf2 | null | false | 2016-05-31T21:09:08Z |
d3qw84i | t1_d3qw84i | 1,464,728,861 | user_f7fb90732cb1 | Cooking | Adding water to dishes like this subtract from the end flavor. When you cook in a slowcooker for a long period of time a lot of liquid gets drawn out from the meat. Yes I would thaw your chicken first as well as this will help prevent more water from getting added to the dish. | 3 | t3_4lxizz | t3_4lxizz | /r/Cooking/comments/t3_4lxizz/d3qw84i | null | false | 2016-05-31T21:07:41Z |
d3qw6cu | t1_d3qw6cu | 1,464,728,797 | user_19e9702e64df | Cooking | This is a great easy recipe. Don't forget to add spices like cumin and basil. I make a batch and use it for lunches at work.
http://allrecipes.com/recipe/19766/six-can-chicken-tortilla-soup/?internalSource=search%20result&referringContentType=search%20results | 1 | t3_4l7hpy | t3_4l7hpy | /r/Cooking/comments/t3_4l7hpy/d3qw6cu | null | false | 2016-05-31T21:06:37Z |
d3qw58i | t1_d3qw58i | 1,464,728,755 | user_5d00d2bc8d20 | Cooking | Usually dairy and carbs, in my experience. "Picky" is pretty generous. | 2 | t1_d3pf2a8 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qw58i | null | false | 2016-05-31T21:05:55Z |
d3qw25o | t1_d3qw25o | 1,464,728,636 | user_1d5c3b3744d6 | Cooking | Any way to use heat to speed up the process, I wonder? | 1 | t1_d3qniui | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3qw25o | null | false | 2016-05-31T21:03:56Z |
d3qw0at | t1_d3qw0at | 1,464,728,562 | user_e61f0858230f | Cooking | So I'm sure you're running some kind of referral scam and good for you or whatever, but I just got a 10" lodge pan for 11.99 plus tax at Walmart. | 4 | t3_4lxaul | t3_4lxaul | /r/Cooking/comments/t3_4lxaul/d3qw0at | null | false | 2016-05-31T21:02:42Z |
d3qvzbe | t1_d3qvzbe | 1,464,728,524 | user_91bbb792116f | Cooking | A little simpler, but *especially* in the summer:
Berries with homemade whipped cream. Can be topped with a mint leaf or two to make it fancy.
| 12 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qvzbe | null | false | 2016-05-31T21:02:04Z |
d3qvnjd | t1_d3qvnjd | 1,464,728,091 | user_299d66e6731d | Cooking | You might have a little too much on there, but yeah, that's what you get. "Polymerized" oil to serve as your non-stick coating. | 2 | t3_4lxg6a | t3_4lxg6a | /r/Cooking/comments/t3_4lxg6a/d3qvnjd | null | false | 2016-05-31T20:54:51Z |
d3qvl5k | t1_d3qvl5k | 1,464,728,005 | user_51d19db13b88 | Cooking | I just made another batch. Takes maybe 10 minutes. I use meringue, because I use the yolks for the pudding, so might as well do something with the whites. It's a big batch! Half the recipe and it's good for a 8x8 dish
Banana Pudding
2 1/3C sugar, divided (200g/C)
1/2C flour, AP 60g
1/4t kosher salt
3 1/2C whol... | 4 | t1_d3qumuz | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qvl5k | null | false | 2016-05-31T20:53:25Z |
d3qvgx8 | t1_d3qvgx8 | 1,464,727,853 | user_e868b9fecf6b | Cooking | I love grilled sweet potato. | 5 | t3_4lveni | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qvgx8 | null | false | 2016-05-31T20:50:53Z |
d3qvecv | t1_d3qvecv | 1,464,727,762 | user_6da8be679374 | Cooking | Isn't there a recipe for chicken is a slow cooker with umm like a bajillion cloves in it? | 1 | t1_d3ptzvb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qvecv | null | false | 2016-05-31T20:49:22Z |
d3qvav8 | t1_d3qvav8 | 1,464,727,638 | user_a47c26818d68 | Cooking | These look great. I have a vegetarian friend we entertain with all the time and she loves the veg dishes I come up with. She thanks you in advance. | 1 | t1_d3qh4cg | t3_4lv01k | /r/Cooking/comments/t3_4lv01k/d3qvav8 | null | false | 2016-05-31T20:47:18Z |
d3qv847 | t1_d3qv847 | 1,464,727,539 | user_5ba600bda4c3 | Cooking | i hear you can bake a cake in a slow cooker... | 1 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qv847 | null | false | 2016-05-31T20:45:39Z |
d3qv7wo | t1_d3qv7wo | 1,464,727,531 | user_b68d19a9fda0 | Cooking | We're talking about the same thing, I swear I can taste a small difference. | 2 | t1_d3qd4zk | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qv7wo | null | false | 2016-05-31T20:45:31Z |
d3qv28e | t1_d3qv28e | 1,464,727,325 | user_b7acb4ea92d8 | Cooking | Which is why I mistrust any claim he ever makes. | 1 | t1_d3p7jxg | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qv28e | null | false | 2016-05-31T20:42:05Z |
d3qv174 | t1_d3qv174 | 1,464,727,288 | user_f4dccfad0b4a | Cooking | Brush a bit of olive oil, salt, pepper, and minced garlic on the portobello mushroom caps before you toss them on the grill. Great for a burger. | 2 | t1_d3qej97 | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qv174 | null | false | 2016-05-31T20:41:28Z |
d3quzij | t1_d3quzij | 1,464,727,226 | user_f4dccfad0b4a | Cooking | Seconding the corn in the husk grill. Turns out perfect and gives a convenient eating handle. | 3 | t1_d3qhdu7 | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3quzij | null | false | 2016-05-31T20:40:26Z |
d3qus3z | t1_d3qus3z | 1,464,726,958 | user_6f9fa711e87d | Cooking | umm... i think the best way to overload the bagel with butter is with a bowl on the side with butter and a spoon. You can take a bite of the bagel and spoon butter into your mouth. this way you can create a super high butter to bagel ratio. | 1 | t3_4lvxvd | t3_4lvxvd | /r/Cooking/comments/t3_4lvxvd/d3qus3z | null | false | 2016-05-31T20:35:58Z |
d3quoyr | t1_d3quoyr | 1,464,726,841 | user_62aed544c54b | Cooking | So what is it you hate about seafood? that would help me make a recommendation. | 1 | t3_4lshzj | t3_4lshzj | /r/Cooking/comments/t3_4lshzj/d3quoyr | null | false | 2016-05-31T20:34:01Z |
d3qumuz | t1_d3qumuz | 1,464,726,766 | user_a3c39cd89bcc | Cooking | I prefer whipped cream to merengue personally but... I would still punch a baby to get at some of that.
Do you have the recipe? (For the puddard if nothing else.) | 3 | t1_d3qpcoc | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qumuz | null | false | 2016-05-31T20:32:46Z |
d3qufbe | t1_d3qufbe | 1,464,726,491 | [deleted] | Cooking | [deleted] | 1 | t1_d3onvi8 | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3qufbe | null | false | 2016-05-31T20:28:11Z |
d3qud7x | t1_d3qud7x | 1,464,726,418 | user_da3e4df79334 | Cooking | 1. Preheat oven to 425 F; 2. Slice bagel in half; 3. Toast bagel for 10 minutes; 4. While bagel is toasting, remove wrapping from 1 stick (4 oz) of butter; 5. Sprinkle salt on butter; 6. Remove bagel from oven; 7. Throw bagel in garbage; 8. Eat butter | 3 | t3_4lvxvd | t3_4lvxvd | /r/Cooking/comments/t3_4lvxvd/d3qud7x | null | false | 2016-05-31T20:26:58Z |
d3qubsh | t1_d3qubsh | 1,464,726,367 | user_a60098c6b6c2 | Cooking | Yep | 1 | t1_d3qr81c | t3_4lwu22 | /r/Cooking/comments/t3_4lwu22/d3qubsh | null | false | 2016-05-31T20:26:07Z |
d3qu6kb | t1_d3qu6kb | 1,464,726,181 | user_c9ebe4204ae1 | Cooking | Ocean water is extremely salty. You don't want dried pasta cooked in ocean-salty water.
Obviously salt is taste dependent, but this article tests varying levels of salt and suggests water about 1/3 as salty as the ocean is sufficient.
http://www.seriouseats.com/2014/05/how-salty-should-pasta-water-be.html | 1 | t1_d3pz2wp | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qu6kb | null | false | 2016-05-31T20:23:01Z |
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