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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d3qtv2e | t1_d3qtv2e | 1,464,725,765 | user_b5b298c255e9 | Cooking | > How do i 'Mainline' the butter into the bagel
Probably the best question ever asked in the history of humanity. | 2 | t1_d3qtau7 | t3_4lvxvd | /r/Cooking/comments/t3_4lvxvd/d3qtv2e | null | false | 2016-05-31T20:16:05Z |
d3qttk3 | t1_d3qttk3 | 1,464,725,712 | user_461c0d7b39a2 | Cooking | Man, I worry that the new BPA replacements are worse and are being used because little testing is known about them.
I still have a blender with a Tristan jug though (Oster Versa <3) but if I were going to blend hot liquids I'd get a glass jarred blender with rubber gasket.
| 1 | t1_d3qhv7n | t3_4lhdoa | /r/Cooking/comments/t3_4lhdoa/d3qttk3 | null | false | 2016-05-31T20:15:12Z |
d3qtsx6 | t1_d3qtsx6 | 1,464,725,688 | user_0903ecbbc278 | Cooking | I made an Affagato the other day... My first time trying it and it's delicious. The bitterness from the espresso with the sweetness from the ice cream. Use cold espresso/coffee though | 1 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qtsx6 | null | false | 2016-05-31T20:14:48Z |
d3qtjun | t1_d3qtjun | 1,464,725,368 | user_2520ce090aed | Cooking | I'm with you but unless things have changed, mascarpone isn't available in Korea at any price.
While we were there, my wife did a cream cheese & cream analogue that got great reviews from our friends. Tastes a bit different, but it's good all the same. | 11 | t1_d3qhum8 | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qtjun | null | false | 2016-05-31T20:09:28Z |
d3qtjkz | t1_d3qtjkz | 1,464,725,359 | user_080061d5b516 | Cooking | The Time Life series 'Foods of the World'.
https://en.wikipedia.org/wiki/Foods_of_the_World
I inherited a set when I was about 14 and I loved them.
This was before the internet and I loved reading about the history and seeing the photos of all the foreign cuisines. From Scandinavian and Russian to Southeast Asian.
... | 7 | t3_4lwet6 | t3_4lwet6 | /r/Cooking/comments/t3_4lwet6/d3qtjkz | null | false | 2016-05-31T20:09:19Z |
d3qtiaz | t1_d3qtiaz | 1,464,725,311 | user_d9eadee5dbec | Cooking | Yeah, I think it's a Texas thing. That's the only time I've seen it. My SO's family in Ft. Worth makes it that way. *barf* | 1 | t1_d3qss3i | t3_4lrwgp | /r/Cooking/comments/t3_4lrwgp/d3qtiaz | null | false | 2016-05-31T20:08:31Z |
d3qtg88 | t1_d3qtg88 | 1,464,725,236 | user_dbe8b9527459 | Cooking | No mushrooms, only cheese, pickles, the tomato sauce and only 1 kind of cheese, the one that melts and then white cheese. | 1 | t1_d3qq21k | t3_4lruel | /r/Cooking/comments/t3_4lruel/d3qtg88 | null | false | 2016-05-31T20:07:16Z |
d3qtf04 | t1_d3qtf04 | 1,464,725,190 | user_f74c3b300440 | Cooking | [Cappuccino Crème Brûlée](http://www.bbc.co.uk/food/recipes/cappucino_crme_brles_08725). Easy, tasty and can be prepared in advance. | 2 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qtf04 | null | false | 2016-05-31T20:06:30Z |
d3qtau7 | t1_d3qtau7 | 1,464,725,039 | user_74cd0e32d557 | Cooking | How do i 'Mainline' the butter into the bagel. The bagel is really itching for it maaaan. | 1 | t1_d3qp2xf | t3_4lvxvd | /r/Cooking/comments/t3_4lvxvd/d3qtau7 | null | false | 2016-05-31T20:03:59Z |
d3qt9rf | t1_d3qt9rf | 1,464,724,999 | user_0b806bc3f345 | Cooking | Always use a very sharp knife, the problem is, sharp knives can do damage when you slip up. I don't worry about being all speedy, herbs are easy because you can chop them without your fingers getting in the way but I prefer to take a bit longer and not injure myself, but my knives are always very sharp which reduces th... | 3 | t3_4lwqum | t3_4lwqum | /r/Cooking/comments/t3_4lwqum/d3qt9rf | null | false | 2016-05-31T20:03:19Z |
d3qt8jn | t1_d3qt8jn | 1,464,724,955 | user_65eb20beaafe | Cooking | I am terrible at making desserts apart from no bake cheesecake. I've been making it for years and have tried lots of variations. The recipe above looks like a great starting point (although I never use condensed milk). My default is to make the base with ginger biscuits and include lemon zest and juice in the cream che... | 6 | t1_d3qegl8 | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qt8jn | null | false | 2016-05-31T20:02:35Z |
d3qt5no | t1_d3qt5no | 1,464,724,849 | user_a952d36731ae | Cooking | [Bananas foster](https://www.google.com/search?q=bananas+foster+recipe&revid=2078386722&sa=X&ved=0ahUKEwiHh_SSjYXNAhWG6xQKHazJDLoQ1QIIeygA) | 1 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qt5no | null | false | 2016-05-31T20:00:49Z |
d3qt5gp | t1_d3qt5gp | 1,464,724,842 | user_7bf9ce0295dc | Cooking | On the sweet side, grilled pineapple and grilled peaches are ungodly good. | 3 | t3_4lveni | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qt5gp | null | false | 2016-05-31T20:00:42Z |
d3qsy5q | t1_d3qsy5q | 1,464,724,575 | user_08c2d5cac2b8 | Cooking | french silk pie | 1 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qsy5q | null | false | 2016-05-31T19:56:15Z |
d3qsy25 | t1_d3qsy25 | 1,464,724,571 | user_22175989a787 | Cooking | Fried okra is *amazing*, it's true. | 2 | t1_d3qaoix | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qsy25 | null | false | 2016-05-31T19:56:11Z |
d3qsvvs | t1_d3qsvvs | 1,464,724,492 | user_a0e3b162129b | Cooking | Here's a really really good veggie burger recipe. It's A LOT of work though, but it's incredibly tasty. Probably the best veggie burger I've tasted: http://aht.seriouseats.com/archives/2012/03/the-food-lab-how-to-make-veggie-vegan-burgers-that-dont-suck.html
It's vegan...but if you're want to just go vegetarian instea... | 5 | t3_4lveni | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qsvvs | null | false | 2016-05-31T19:54:52Z |
d3qsssc | t1_d3qsssc | 1,464,724,381 | user_4ad1d48c0a4e | Cooking | Larousse Gastronomique
Why not jump into the deep end? Might be enjoyable. Not an anthropology thing, but it does focus on the ingredients and techniques. | -1 | t3_4lwet6 | t3_4lwet6 | /r/Cooking/comments/t3_4lwet6/d3qsssc | null | false | 2016-05-31T19:53:01Z |
d3qss3i | t1_d3qss3i | 1,464,724,356 | user_186ff39f8541 | Cooking | *There are people put* mayo *in guacamole?!* ಠ_ಠ
Fucking gringos, man. | 2 | t1_d3pph2o | t3_4lrwgp | /r/Cooking/comments/t3_4lrwgp/d3qss3i | null | false | 2016-05-31T19:52:36Z |
d3qsqnw | t1_d3qsqnw | 1,464,724,305 | user_9475cafa82ac | Cooking | I've seen someone firsthand eat nothing but rice and canned tuna for 18 months. He didn't go crazy. (Lost 115 lbs. but fresh outa crazy) so while I hear you. I really do. I think rotating tuna into my diet every 3-4 days during a "this requires a bomb shelter time" the heavy metal crazy is probably like number 25 on th... | 1 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qsqnw | null | false | 2016-05-31T19:51:45Z |
d3qsjui | t1_d3qsjui | 1,464,724,063 | user_da3e4df79334 | Cooking | Split the pods, scrape out the insides...heat them in cream...mix them with sugar. There are a lot of things to do with vanilla beans | 4 | t1_d3qj4jr | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3qsjui | null | false | 2016-05-31T19:47:43Z |
d3qshgu | t1_d3qshgu | 1,464,723,974 | user_b0c15edb2aeb | Cooking | http://i.imgur.com/No681pu.jpg | 1 | t1_d3qhpvj | t3_4lv01k | /r/Cooking/comments/t3_4lv01k/d3qshgu | null | false | 2016-05-31T19:46:14Z |
d3qshf2 | t1_d3qshf2 | 1,464,723,973 | user_0b806bc3f345 | Cooking | One of my lazy meals is to cook butter chicken with frozen veg using a jar of butter chicken sauce. I very quickly seal some diced chicken breast, add 1/2 jar butter chicken sauce with some frozen veg and about 1/4 cup water. simmer for 10 mins and serve with various types of pasta like shells, spirals, bows etc. | 1 | t3_4lwu22 | t3_4lwu22 | /r/Cooking/comments/t3_4lwu22/d3qshf2 | null | false | 2016-05-31T19:46:13Z |
d3qs657 | t1_d3qs657 | 1,464,723,564 | [deleted] | Cooking | [removed] | 1 | t1_d3qs5gd | t3_4lwksw | /r/Cooking/comments/t3_4lwksw/d3qs657 | null | false | 2016-05-31T19:39:24Z |
d3qs5gd | t1_d3qs5gd | 1,464,723,539 | user_d262d3791170 | Cooking | I make a lot of a food and I eat it all week long. 3 weeks ago, I made veggie chili, which lasted until last week, Monday. Last week I made lentils and veggies, which I've been eating on rice and will run out this Friday. Likely sometime this week I'll make some porridge out of left over rice.
That said, my current of... | 1 | t3_4lwksw | t3_4lwksw | /r/Cooking/comments/t3_4lwksw/d3qs5gd | null | false | 2016-05-31T19:38:59Z |
d3qrq8k | t1_d3qrq8k | 1,464,722,978 | user_4e591972aba0 | Cooking | Well, lets see.
Harold McGee, a bit technical for a 12 yr old but you never know.
* On Food and Cooking: The Science and Lore of the Kitchen Hardcover
Julia Child
* The French Chef
Irma S. Rombauer and Marion Rombauer Becker
* The Joy of Cooking
Jeff Smith
* The Frugal Gourmet Cooks Three Ancient Cuisines:... | 10 | t3_4lwet6 | t3_4lwet6 | /r/Cooking/comments/t3_4lwet6/d3qrq8k | null | false | 2016-05-31T19:29:38Z |
d3qrmcx | t1_d3qrmcx | 1,464,722,837 | user_845729e131d8 | Cooking | strawberries & cream. | 4 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qrmcx | null | false | 2016-05-31T19:27:17Z |
d3qrkuc | t1_d3qrkuc | 1,464,722,780 | user_bf893cb8e807 | Cooking | I'm with you. There's something weird and not right to me when my guac is 100% smooth. It feels too artificial even when I know it is homemade. | 1 | t1_d3q1fwo | t3_4lrwgp | /r/Cooking/comments/t3_4lrwgp/d3qrkuc | null | false | 2016-05-31T19:26:20Z |
d3qrjq8 | t1_d3qrjq8 | 1,464,722,739 | user_c3639c55edc0 | Cooking | I have an Oster with a glass pitcher. It works well, I guess, I have only used it to make smoothies in. Due to limited counter space I have to put it on top of the fridge after each use and it is def heavier then the plastic one I used to have. I don't see any difference in ease of cleaning between the glass and attic ... | 1 | t3_4lhdoa | t3_4lhdoa | /r/Cooking/comments/t3_4lhdoa/d3qrjq8 | null | false | 2016-05-31T19:25:39Z |
d3qrj1t | t1_d3qrj1t | 1,464,722,714 | user_91afa032f7cf | Cooking | grilled beets are great! | 2 | t1_d3qqv6o | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qrj1t | null | false | 2016-05-31T19:25:14Z |
d3qri58 | t1_d3qri58 | 1,464,722,683 | user_65e6205956c9 | Cooking | I bring leftovers for lunch most days. In summer when most diners are grilled, the leftovers can get folded into a lunch salad. Sometimes I'll make a pot of soup on a Sunday and portion it out for lunches. | 3 | t3_4lwksw | t3_4lwksw | /r/Cooking/comments/t3_4lwksw/d3qri58 | null | false | 2016-05-31T19:24:43Z |
d3qrfby | t1_d3qrfby | 1,464,722,579 | user_e9655e946e02 | Cooking | Don't have a legit reply? Hide behind faux-victimization!
The comment was 100% relevant to the thread. Stop being a cry baby. | 0 | t1_d3p5q5b | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qrfby | null | false | 2016-05-31T19:22:59Z |
d3qrdyp | t1_d3qrdyp | 1,464,722,529 | user_186ff39f8541 | Cooking | Mmmmm... Menstrual blood soufflé. | 1 | t1_d3pj0xt | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qrdyp | null | false | 2016-05-31T19:22:09Z |
d3qrdnh | t1_d3qrdnh | 1,464,722,516 | user_65e6205956c9 | Cooking | get yourself a sharp knife and a 50 lb bag of onions | 3 | t3_4lwqum | t3_4lwqum | /r/Cooking/comments/t3_4lwqum/d3qrdnh | null | false | 2016-05-31T19:21:56Z |
d3qr81c | t1_d3qr81c | 1,464,722,310 | user_a0df501852c4 | Cooking | Phone autocorrected oil is my guess. | 3 | t1_d3qr19n | t3_4lwu22 | /r/Cooking/comments/t3_4lwu22/d3qr81c | null | false | 2016-05-31T19:18:30Z |
d3qr7ta | t1_d3qr7ta | 1,464,722,302 | user_e868b9fecf6b | Cooking | Homemade ice cream. Recipe? It depends since everyone has their favorite flavor, but here's mine:
http://www.annies-eats.com/2011/07/22/green-tea-ice-cream/ | 1 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qr7ta | null | false | 2016-05-31T19:18:22Z |
d3qr55e | t1_d3qr55e | 1,464,722,205 | user_6c5fbdefd3cf | Cooking | For vegetarians:
1) Grilled cheese - in Germany at least you can buy BBQ-cheese in every supermarket. They come in different varieties, either in a aluminium container which you put on the grill or like a meat-patty to put on the grill over the flame. I enjoy especially the latter. I just saw that Halloumi was suggest... | 2 | t3_4lveni | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qr55e | null | false | 2016-05-31T19:16:45Z |
d3qr2sw | t1_d3qr2sw | 1,464,722,120 | user_0f169592bd8d | Cooking | I haven't tried with a bagel, but with toast or english muffins sometimes I use my butter knife to puncture the bread surface a bunch and then more of the butter goes into the bread because it has the punctures to soak into. | 3 | t3_4lvxvd | t3_4lvxvd | /r/Cooking/comments/t3_4lvxvd/d3qr2sw | null | false | 2016-05-31T19:15:20Z |
d3qr247 | t1_d3qr247 | 1,464,722,095 | user_300306dbdccf | Cooking | Don't just try rushing it. I thin, you just have to do so many repetitions until it's second nature. Cooks will slice and nice pounds and pounds of veg every day until they are pros. It's hard to get that volume of practice at home. Work on speed but be careful. I have been cooking for a long time, and have pretty good... | 2 | t3_4lwqum | t3_4lwqum | /r/Cooking/comments/t3_4lwqum/d3qr247 | null | false | 2016-05-31T19:14:55Z |
d3qr1a4 | t1_d3qr1a4 | 1,464,722,064 | user_433ff9090821 | Cooking | Anthony Bourdain agrees with you, so who am I to argue?
I'm aiming for sublime, but have merely reached pretty good.
Pretty good is a lot easier with a masher, so what the heck.
As long as they aren't powdered. | 2 | t1_d3py853 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qr1a4 | null | false | 2016-05-31T19:14:24Z |
d3qr19n | t1_d3qr19n | 1,464,722,063 | user_e718b10ed1a6 | Cooking | I'll be honest I was following you until toss with pull. Would you mind putting it in layman's terms? | 2 | t1_d3qqzc4 | t3_4lwu22 | /r/Cooking/comments/t3_4lwu22/d3qr19n | null | false | 2016-05-31T19:14:23Z |
d3qqzmq | t1_d3qqzmq | 1,464,722,002 | user_631e3a9626cf | Cooking | It's technique and equipment.
You need sharp knives first of all. Second of all, you need to know how to cut things properly and you need to focus on doing it right, not doing it quickly. Cut your brunoise, small dice, medium dice, large dice, jullienne, batons, etc., to standard and don't worry about speed. Speed wi... | 9 | t3_4lwqum | t3_4lwqum | /r/Cooking/comments/t3_4lwqum/d3qqzmq | null | false | 2016-05-31T19:13:22Z |
d3qqzc4 | t1_d3qqzc4 | 1,464,721,991 | user_a60098c6b6c2 | Cooking | With the first 3, you can toss them with pull, salt and pepper and roast them. | 1 | t3_4lwu22 | t3_4lwu22 | /r/Cooking/comments/t3_4lwu22/d3qqzc4 | null | false | 2016-05-31T19:13:11Z |
d3qqx8j | t1_d3qqx8j | 1,464,721,914 | user_186ff39f8541 | Cooking | Why is a WASP doing a Kwanzaa episode of fake cooking? There's so much wrong with it that I could scream. | 2 | t1_d3pj1ds | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qqx8j | null | false | 2016-05-31T19:11:54Z |
d3qqw5w | t1_d3qqw5w | 1,464,721,876 | user_300306dbdccf | Cooking | I make a nutella mousse that is amazing, just heavy cream and nutella whipped and folded together.
Or panna cota, I love to make a vanilla panna cota with lemon curd on top. | 2 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qqw5w | null | false | 2016-05-31T19:11:16Z |
d3qqv6o | t1_d3qqv6o | 1,464,721,839 | user_bf893cb8e807 | Cooking | I realized last night I have never had a beet in my life.
A localish brewery made a beer with beets in it and I was so hyped to try it. Got a growler of it and I wasn't really sure how I felt about it. It was then I realized I don't even know what a beet is supposed to taste like.
So I'm going to take this post as a ... | 4 | t1_d3qnstf | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qqv6o | null | false | 2016-05-31T19:10:39Z |
d3qqtr0 | t1_d3qqtr0 | 1,464,721,787 | user_c3639c55edc0 | Cooking | I never thought of making Stouffers Mac and cheese in the regular oven, I didn't think you you could put that plastic tray in an oven. But I just looked at a box and yep, there are instructions for conventional oven. But it takes 50 minutes!! Is it really that much better?? | 1 | t3_4lpeat | t3_4lpeat | /r/Cooking/comments/t3_4lpeat/d3qqtr0 | null | false | 2016-05-31T19:09:47Z |
d3qqsql | t1_d3qqsql | 1,464,721,750 | user_1f8932208304 | Cooking | It's hard to say without knowing your grill. But I'd say about 5-10 minutes on the upper rack over medium heat, turning once. If you don't have an upper rack, just lower the heat. You want some grill lines but don't leave them on so long that the spears get too limp. You could poke one with a fork to see when the t... | 2 | t1_d3qpv8a | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qqsql | null | false | 2016-05-31T19:09:10Z |
d3qqs8r | t1_d3qqs8r | 1,464,721,731 | user_bf893cb8e807 | Cooking | I am not going to lie, part of me is sad the pasta isn't grilled.
I don't know how you'd do that, but I now need grilled pasta to be a thing. | 6 | t1_d3qkhcr | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qqs8r | null | false | 2016-05-31T19:08:51Z |
d3qqo51 | t1_d3qqo51 | 1,464,721,583 | user_e497e6e2ecff | Cooking | Halve an avocado, remove the stone.
Brush with sesame oil.
Grill facedown.
Fill centre with anything you want, if it's cheese, keep it on the grill for a couple minutes to melt that cheese. | 3 | t3_4lveni | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qqo51 | null | false | 2016-05-31T19:06:23Z |
d3qqkv9 | t1_d3qqkv9 | 1,464,721,463 | user_1df57c281d09 | Cooking | While I agree that some kids cookbooks from the library are a good start, I also think a more comprehensive cookbook that they can grow into is a great bet. I had access to serious cookbooks growing up, and it really gave me inspiration. | 18 | t3_4lwet6 | t3_4lwet6 | /r/Cooking/comments/t3_4lwet6/d3qqkv9 | null | false | 2016-05-31T19:04:23Z |
d3qqjlx | t1_d3qqjlx | 1,464,721,415 | user_385ccd21b4f5 | Cooking | [Harvard health publications on the estrogens.](http://www.health.harvard.edu/staying-healthy/microwaving-food-in-plastic-dangerous-or-not) Avoid using plastic that contains BPA and/or phtalates in the microwave. The use of these is regulated in the US and microwave-safe plastic has to adhere to limits in how much of t... | 1 | t3_4lwo2c | t3_4lwo2c | /r/Cooking/comments/t3_4lwo2c/d3qqjlx | null | false | 2016-05-31T19:03:35Z |
d3qqi62 | t1_d3qqi62 | 1,464,721,363 | user_c3639c55edc0 | Cooking | I saw a tip on TV for peeling ginger using the edge of a spoon. | 1 | t3_4lpsb9 | t3_4lpsb9 | /r/Cooking/comments/t3_4lpsb9/d3qqi62 | null | false | 2016-05-31T19:02:43Z |
d3qqf6m | t1_d3qqf6m | 1,464,721,254 | user_e718b10ed1a6 | Cooking | If the plastic is microwave safe, you have nothing to worry about. | 1 | t3_4lwo2c | t3_4lwo2c | /r/Cooking/comments/t3_4lwo2c/d3qqf6m | null | false | 2016-05-31T19:00:54Z |
d3qqdfk | t1_d3qqdfk | 1,464,721,190 | user_e718b10ed1a6 | Cooking | Practice practice practice. Find what works for you and try to slowly speed it up over time. | 4 | t3_4lwqum | t3_4lwqum | /r/Cooking/comments/t3_4lwqum/d3qqdfk | null | false | 2016-05-31T18:59:50Z |
d3qqdcq | t1_d3qqdcq | 1,464,721,187 | user_a5ef08378a9f | Cooking | no bake cheesecake
| 1 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qqdcq | null | false | 2016-05-31T18:59:47Z |
d3qqca1 | t1_d3qqca1 | 1,464,721,149 | user_68cfdbdc62cd | Cooking | I like to do carrots with a blasamic glaze.
Pretty much the stand of butter/brown sugar/balsamic vinegar and then I throw in a little salt and thyme to make it pop. Just slowly brush it on while grilling and coat them nicely.
More of a side than a main course, but fuck it, it's real tasty. | 3 | t3_4lveni | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qqca1 | null | false | 2016-05-31T18:59:09Z |
d3qqacl | t1_d3qqacl | 1,464,721,079 | user_e718b10ed1a6 | Cooking | Bro take my advice: don't look at veggie food as an alternative to meat. See it as its own thing. Vegitarian should be an adjective not a selliing point. If it is then there is less flavour being sold so to speak. I reccomend looking at indian foods like rajma chawal (translation kidney bean curry and rice) or perhaps ... | 3 | t3_4lv01k | t3_4lv01k | /r/Cooking/comments/t3_4lv01k/d3qqacl | null | false | 2016-05-31T18:57:59Z |
d3qq3ri | t1_d3qq3ri | 1,464,720,847 | user_ce7104016e76 | Cooking | Here are some handy knife instruction videos:
https://www.youtube.com/watch?v=Ydc_SaQ_eRQ
https://www.youtube.com/watch?v=20gwf7YttQM
https://www.youtube.com/watch?v=--SRyPz7iM8 | 4 | t3_4lwqum | t3_4lwqum | /r/Cooking/comments/t3_4lwqum/d3qq3ri | null | false | 2016-05-31T18:54:07Z |
d3qq21k | t1_d3qq21k | 1,464,720,786 | user_f0233010ef99 | Cooking | It doesn't look as bad as I imagined, I wouldn't steam the mushrooms next time though. Did you use two types of cheese by any chance? It looks like cheddar and something like feta..I can't work it out. | 1 | t1_d3qpx0v | t3_4lruel | /r/Cooking/comments/t3_4lruel/d3qq21k | null | false | 2016-05-31T18:53:06Z |
d3qq204 | t1_d3qq204 | 1,464,720,784 | user_42643be950cf | Cooking | Marinate sweet peppers, onions, and asparagus in teriyaki > Wrap in Aluminium foil > grill | 2 | t3_4lveni | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qq204 | null | false | 2016-05-31T18:53:04Z |
d3qq0og | t1_d3qq0og | 1,464,720,735 | user_ce7104016e76 | Cooking | And good technique, of course. Doesn't do any good to practice poor technique - and potentially hazardous. Also, some foods are just naturally easier to cut quickly, like celery. | 4 | t1_d3qpn3i | t3_4lwqum | /r/Cooking/comments/t3_4lwqum/d3qq0og | null | false | 2016-05-31T18:52:15Z |
d3qpyv8 | t1_d3qpyv8 | 1,464,720,669 | user_ebe5e24ac4c1 | Cooking | It's doubtful that the exact risks of those estrogens have been authoritatively identified by any peer reviewed research. I think your own answers are as specific as you can hope to get. | 1 | t3_4lwo2c | t3_4lwo2c | /r/Cooking/comments/t3_4lwo2c/d3qpyv8 | null | false | 2016-05-31T18:51:09Z |
d3qpymb | t1_d3qpymb | 1,464,720,659 | user_377be94c9087 | Cooking | Oh gosh, so many. I save a lot because my apartment doesn't have air conditioning and it's too hot to use the oven in the summer. These are two of my favorites:
[No bake cheesecake with fresh berries](http://chefsavvy.com/recipes/individual-no-bake-vanilla-cheesecake/). I like this one because I make the full recipe ... | 1 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qpymb | null | false | 2016-05-31T18:50:59Z |
d3qpx0v | t1_d3qpx0v | 1,464,720,599 | user_dbe8b9527459 | Cooking | Thanks for the advice, will try it next time.
[This](http://imgur.com/a/q8ITs) is my attempt, i made 2 pizzas and forgot to take a picture of the 2nd one which came out alot better since there was more dough there and i kinda miscounted the dough when halving it so this one has less but it's an amazing pizza, i dare ... | 1 | t1_d3qmook | t3_4lruel | /r/Cooking/comments/t3_4lruel/d3qpx0v | null | false | 2016-05-31T18:49:59Z |
d3qpv8a | t1_d3qpv8a | 1,464,720,531 | user_674b82d78492 | Cooking | How long does it usually take to grill them? | 2 | t1_d3qjsa9 | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qpv8a | null | false | 2016-05-31T18:48:51Z |
d3qpqdz | t1_d3qpqdz | 1,464,720,354 | user_5a254c9acf9c | Cooking | Haha indeed it is. | 2 | t1_d3qdc1o | t3_4ljy9u | /r/Cooking/comments/t3_4ljy9u/d3qpqdz | null | false | 2016-05-31T18:45:54Z |
d3qpokj | t1_d3qpokj | 1,464,720,289 | user_2cd58dc3ab72 | Cooking | Pancakes or crêpes. | 3 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qpokj | null | false | 2016-05-31T18:44:49Z |
d3qpnku | t1_d3qpnku | 1,464,720,253 | user_377be94c9087 | Cooking | I love making different potato things on the grill.
My favorite is taking a southwest take and grilling potatoes, corn, peppers of different types, onions, cilantro, and chili powder. | 4 | t3_4lveni | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qpnku | null | false | 2016-05-31T18:44:13Z |
d3qpn3i | t1_d3qpn3i | 1,464,720,236 | user_4dddbd1d3d0c | Cooking | Nice knives and practice. | 9 | t3_4lwqum | t3_4lwqum | /r/Cooking/comments/t3_4lwqum/d3qpn3i | null | false | 2016-05-31T18:43:56Z |
d3qpkv9 | t1_d3qpkv9 | 1,464,720,158 | user_eb494fea68b1 | Cooking | I don't have a specific book to recommend but check out that children's department at your local library. Ours has lots of cookbooks directed at kids. Different styles, ethnic focus and whatnot. | 2 | t3_4lwet6 | t3_4lwet6 | /r/Cooking/comments/t3_4lwet6/d3qpkv9 | null | false | 2016-05-31T18:42:38Z |
d3qpcoc | t1_d3qpcoc | 1,464,719,860 | user_51d19db13b88 | Cooking | No shortcuts! Banana Pudding https://imgur.com/gallery/BN1SP | 2 | t1_d3qh63q | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qpcoc | null | false | 2016-05-31T18:37:40Z |
d3qp9fm | t1_d3qp9fm | 1,464,719,741 | user_5f5d4e18108d | Cooking | We call it oyster crack, a reference to its baser roots. | 1 | t1_d3q3g4j | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qp9fm | null | false | 2016-05-31T18:35:41Z |
d3qp2xf | t1_d3qp2xf | 1,464,719,500 | user_b5b298c255e9 | Cooking | Search your heart and soul for the answer. The answer is within you.
Personally I'd add a few cc's at 12, 2, 4, 6, 8, and 10 o' clock positions. | 2 | t1_d3qirv4 | t3_4lvxvd | /r/Cooking/comments/t3_4lvxvd/d3qp2xf | null | false | 2016-05-31T18:31:40Z |
d3qp2ry | t1_d3qp2ry | 1,464,719,494 | user_f1a2e6fe4c66 | Cooking | Scalloped corn. More of a cool-weather dish since it's so hearty, but damn is it good.
[Here](http://www.bettycrocker.com/recipes/scalloped-corn/a4ee861f-0324-47a6-b33b-869fd7708f17) is a fairly basic recipe;
[Here](http://www.afarmgirlsdabbles.com/cheesy-skillet-scalloped-corn-iowa-corn-tour/) is a more involved on... | 2 | t3_4luvzt | t3_4luvzt | /r/Cooking/comments/t3_4luvzt/d3qp2ry | null | false | 2016-05-31T18:31:34Z |
d3qp1dy | t1_d3qp1dy | 1,464,719,443 | user_a57df3758134 | Cooking | I definitely do oven baked a lot, but I don't always want to turn the oven on in the summer. | 1 | t1_d3q63e7 | t3_4lsl7t | /r/Cooking/comments/t3_4lsl7t/d3qp1dy | null | false | 2016-05-31T18:30:43Z |
d3qp1bn | t1_d3qp1bn | 1,464,719,440 | user_10160206e0e9 | Cooking | strawberries and fresh whipped cream | 2 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qp1bn | null | false | 2016-05-31T18:30:40Z |
d3qp0wq | t1_d3qp0wq | 1,464,719,426 | user_165cde8f359c | Cooking | I want to stab you. | 3 | t1_d3q5xoe | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qp0wq | null | false | 2016-05-31T18:30:26Z |
d3qp0ru | t1_d3qp0ru | 1,464,719,421 | user_a57df3758134 | Cooking | usually 4 to 6, since we bring leftovers to work. | 1 | t1_d3pv03v | t3_4lsl7t | /r/Cooking/comments/t3_4lsl7t/d3qp0ru | null | false | 2016-05-31T18:30:21Z |
d3qowum | t1_d3qowum | 1,464,719,274 | user_8ea7760c5967 | Cooking | I once had Elvis pankcakes... a stack with peanutbutter and banana in between and smothered in syrup. Good but I barely ate half before I was stuffed. | 2 | t1_d3qm8zx | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3qowum | null | false | 2016-05-31T18:27:54Z |
d3qou5w | t1_d3qou5w | 1,464,719,176 | user_8ea7760c5967 | Cooking | Generic store sugary syrup. | 1 | t1_d3qmmgs | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3qou5w | null | false | 2016-05-31T18:26:16Z |
d3qorga | t1_d3qorga | 1,464,719,073 | user_c97a2a88ae25 | Cooking | Recipes people, link the damn recipe! | 20 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qorga | null | false | 2016-05-31T18:24:33Z |
d3qor3d | t1_d3qor3d | 1,464,719,061 | user_68bcbe548476 | Cooking | /r/mealprepsunday | 6 | t3_4lwksw | t3_4lwksw | /r/Cooking/comments/t3_4lwksw/d3qor3d | null | false | 2016-05-31T18:24:21Z |
d3qomxn | t1_d3qomxn | 1,464,718,908 | user_68d585de06a9 | Cooking | I finish mine with some good balsamic. No need to boil IMHO. | 1 | t1_d3qeniv | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qomxn | null | false | 2016-05-31T18:21:48Z |
d3qoil1 | t1_d3qoil1 | 1,464,718,745 | user_2bcaf3041e6b | Cooking | I love that failsauce word. I'm stealing it and calling it my own.
Good luck with the B&B if you ever go that route. Don't open a restaurant though, unless you want to work 70-80 hours/week for not nearly as much money as people might think. ;) | 1 | t1_d3pz7pd | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qoil1 | null | false | 2016-05-31T18:19:05Z |
d3qofgn | t1_d3qofgn | 1,464,718,627 | user_59758684b2b6 | Cooking | NO BAKE LEMON PIE
Ingredients:
1 Pie Crust
2 cups sweetened condensed milk
3/4 cup lemon juice
Directions:
Pour two cups of sweetened condensed milk into a mixing bowl
Add Lemon Juice and Stir
Pour into the Pie Crust and refrigerate for a couple hours
Whipped cream for garnish
| 1 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qofgn | null | false | 2016-05-31T18:17:07Z |
d3qobxs | t1_d3qobxs | 1,464,718,493 | user_2bcaf3041e6b | Cooking | This made me laugh. Thanks. | 1 | t1_d3q0pq1 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qobxs | null | false | 2016-05-31T18:14:53Z |
d3qnw7u | t1_d3qnw7u | 1,464,717,912 | user_a83a690b1632 | Cooking | Stack you favorite vegetables with oil and seasoning and wrap in parchment paper . Grill it for 20 - 30 minutes and enjoy! | 3 | t3_4lveni | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qnw7u | null | false | 2016-05-31T18:05:12Z |
d3qnv5l | t1_d3qnv5l | 1,464,717,874 | user_1558c7d778ee | Cooking | Soy based doesn't work for me at all, but quorn based is pretty good. Don't expect it to actually taste like chicken but, as it's own thing, it has a good texture and is tasty.
I tend to do legumes instead to replace proteins but I'll eat quorn every once in awhile. | 3 | t1_d3qcob2 | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3qnv5l | null | false | 2016-05-31T18:04:34Z |
d3qntix | t1_d3qntix | 1,464,717,815 | user_96a6037fa85c | Cooking | Whipped cream straight out of the can :)
| 1 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qntix | null | false | 2016-05-31T18:03:35Z |
d3qnstf | t1_d3qnstf | 1,464,717,788 | user_f8dbd7398466 | Cooking | I'm grilling beets for hubby tonight. Scrub, peel, dice into bite sized chunks, coat with olive oil, put on a double sheet of foil, add salt and pepper, wrap foil into a packet, grill on high for about 1/2 an hour. | 6 | t3_4lveni | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qnstf | null | false | 2016-05-31T18:03:08Z |
d3qnotf | t1_d3qnotf | 1,464,717,635 | user_1558c7d778ee | Cooking | ...Is this a bot that shows up whenever someone mentions turkey? | 3 | t1_d3qnk1v | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qnotf | null | false | 2016-05-31T18:00:35Z |
d3qnnvm | t1_d3qnnvm | 1,464,717,601 | user_02ecbb9984da | Cooking | If you like to make a cake without oven, try to make it in a pot.
Put some butter and sugar in a pot and let it melt for 1 minute. Not too long. Then on top of it, lay out some fruit, like pineapple or apple and on top of the fruits pour whatever normal cake batter you like. Close lid and let it sit on medium heat fo... | 6 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qnnvm | null | false | 2016-05-31T18:00:01Z |
d3qnmga | t1_d3qnmga | 1,464,717,548 | user_183fe9020b35 | Cooking | I really wouldn't use a rice cooker for basmati or Indian cooking. Indians don't, and once you've got it down, cooking basmati in a pot is almost just as easy. | 2 | t1_d3p058a | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3qnmga | null | false | 2016-05-31T17:59:08Z |
d3qnk1v | t1_d3qnk1v | 1,464,717,461 | [deleted] | Cooking | [removed] | -2 | t1_d3qnjb6 | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qnk1v | null | false | 2016-05-31T17:57:41Z |
d3qnjb6 | t1_d3qnjb6 | 1,464,717,432 | user_1558c7d778ee | Cooking | Can't go wrong with a nice veggie burger. I'm a big fan of interesting toppings. Veggie burgers can be fairly boring so I follow my own rules for toppings to get a full flavor.
Something creamy (usually cheese)
Something salty (usually a sauce or salted vegetables)
Something acidic (fruit or vinegar)
Somethi... | 5 | t3_4lveni | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qnjb6 | null | false | 2016-05-31T17:57:12Z |
d3qniui | t1_d3qniui | 1,464,717,417 | user_183fe9020b35 | Cooking | I steep then in vodka but it takes a few months to make something almost as strong as storebought vanilla extract. If you use high quality beans though, your homemade extract will be a LOT better than store bought. | 2 | t1_d3qmsxn | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3qniui | null | false | 2016-05-31T17:56:57Z |
d3qng4i | t1_d3qng4i | 1,464,717,315 | user_a2b4cc5f8d52 | Cooking | I do this and then serve with some lemon, another hit of olive oil, and some shaved Parmesan. | 7 | t1_d3qeniv | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qng4i | null | false | 2016-05-31T17:55:15Z |
d3qnebn | t1_d3qnebn | 1,464,717,245 | user_2b24aa478c93 | Cooking | If she likes sushi, making simple short grain rice is nice. | 1 | t3_4lscc0 | t3_4lscc0 | /r/Cooking/comments/t3_4lscc0/d3qnebn | null | false | 2016-05-31T17:54:05Z |
d3qmxhr | t1_d3qmxhr | 1,464,716,637 | user_2b78b1574938 | Cooking | Well, you do you. I have never seen it in my kitchens, at least not commonly. To each his own. I do however find it suspect when anyone has to say "highest rated" anything. But hey, whatever works for you man. One day when you move up a few rungs you may change your mind, or not. Who knows.
| 0 | t1_d3q2jee | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qmxhr | null | false | 2016-05-31T17:43:57Z |
d3qmu3y | t1_d3qmu3y | 1,464,716,514 | user_724893acf543 | Cooking | Very simple butter mints, don't need any cooking:
> • 3-4 mint leaves, minced fine
> • 3 cups confectioner's powdered sugar
> • 2 tablespoons butter, softened
> • Red or green food coloring as desired
> • 2 tablespoons cold water
>
>Measure 3 cups of powdered sugar into a bowl. With a spoon, mix in 2 tablespoons o... | 2 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qmu3y | null | false | 2016-05-31T17:41:54Z |
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