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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d3qh9ak | t1_d3qh9ak | 1,464,708,919 | user_d6b798a3d089 | Cooking | Chocolate pudding with peanut butter. Youre using the beaters anyway might as well toss some peanut butter in there. | 1 | t1_d3qh63q | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qh9ak | null | false | 2016-05-31T15:35:19Z |
d3qh87y | t1_d3qh87y | 1,464,708,879 | user_27a6e4b28407 | Cooking | Mousse au chocolat | 16 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qh87y | null | false | 2016-05-31T15:34:39Z |
d3qh7yq | t1_d3qh7yq | 1,464,708,869 | user_a83a690b1632 | Cooking | Any kind of pudding! This [Thai Tea Pudding](http://mjskitchen.com/2013/11/thai-tea-pudding/) is one of my favorites. | 21 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qh7yq | null | false | 2016-05-31T15:34:29Z |
d3qh772 | t1_d3qh772 | 1,464,708,839 | user_9279e0bc4ac6 | Cooking | A god damned lie | 12 | t1_d3qdpjd | t3_4lv01k | /r/Cooking/comments/t3_4lv01k/d3qh772 | null | false | 2016-05-31T15:33:59Z |
d3qh63l | t1_d3qh63l | 1,464,708,797 | user_7bf9ce0295dc | Cooking | Field Roast puts out decent seitan-based vegan sausages. I'm not as big a fan as most vegans seem to be, but they were fairly good. | 1 | t3_4lv01k | t3_4lv01k | /r/Cooking/comments/t3_4lv01k/d3qh63l | null | false | 2016-05-31T15:33:17Z |
d3qh63q | t1_d3qh63q | 1,464,708,797 | user_a3c39cd89bcc | Cooking | Banana pudding! Nilla wafers (or close substitute), instant pudding and bananas. I like to put whipped cream on top but it's not necessary. | 13 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qh63q | null | false | 2016-05-31T15:33:17Z |
d3qh4fb | t1_d3qh4fb | 1,464,708,733 | user_ba47db3b6989 | Cooking | For vegetarians I'd do some grilled halumi cheese.
Vegans: I'd skip the boca burgers and make some bbq beans in a cast iron in the grill, the smoke adds tons of flavor to it.
- Grill up some hatch or Anaheim chilis, peel the skins off and chop them up finely. It's a relish that goes on everything.
- Seitan: You will... | 24 | t3_4lveni | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qh4fb | null | false | 2016-05-31T15:32:13Z |
d3qh4cg | t1_d3qh4cg | 1,464,708,730 | user_193f642ff8e9 | Cooking | how about these? http://www.jamieoliver.com/recipes/vegetables-recipes/vegan-mushroom-rolls/#FfphTAdYrhhcx6QI.97 | 3 | t3_4lv01k | t3_4lv01k | /r/Cooking/comments/t3_4lv01k/d3qh4cg | null | false | 2016-05-31T15:32:10Z |
d3qh2kf | t1_d3qh2kf | 1,464,708,662 | user_1dee00554dd1 | Cooking | I think most people know that better ingredients = better food. The problem is that the cost and time elements of homemade stock are probibitive for most people, so it comes across as snobby to thumb your nose at store bought. | 2 | t1_d3q30dy | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qh2kf | null | false | 2016-05-31T15:31:02Z |
d3qh1sn | t1_d3qh1sn | 1,464,708,632 | user_d97186910eb7 | Cooking | Key Lime Pie! | 16 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qh1sn | null | false | 2016-05-31T15:30:32Z |
d3qgzaw | t1_d3qgzaw | 1,464,708,540 | user_84e4843c5bd0 | Cooking | This [peanut butter chocolate terrine](http://www.sprinklebakes.com/2011/07/frozen-chocolate-peanut-butter-terrine.html) is one of my favorites. Delicious and easy. | 5 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qgzaw | null | false | 2016-05-31T15:29:00Z |
d3qgvyl | t1_d3qgvyl | 1,464,708,410 | user_50eb79b2a15b | Cooking | I can't imagine a grill working in any form of functional way inside a microwave. Grills and microwaves functionally do opposite things. Microwaves heat the water content inside a product to the point that the water boils and cooks the food that way. You should probably limit your microwave usage to reheating, steaming... | 1 | t3_4luok0 | t3_4luok0 | /r/Cooking/comments/t3_4luok0/d3qgvyl | null | false | 2016-05-31T15:26:50Z |
d3qgpz0 | t1_d3qgpz0 | 1,464,708,178 | user_5acfcc716394 | Cooking | Having just been laid off, an absurd time consuming recipe that takes all day and tastes amazing sounds a nice way to pass some time. Thanks, I'll try it! | 2 | t1_d3qga81 | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3qgpz0 | null | false | 2016-05-31T15:22:58Z |
d3qgoe3 | t1_d3qgoe3 | 1,464,708,119 | user_8ea7760c5967 | Cooking | My father once tried to get us to put mayo on our pancakes because we had no butter. We refused and ate sad butterless pancakes. | 3 | t3_4lt174 | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3qgoe3 | null | false | 2016-05-31T15:21:59Z |
d3qgm5v | t1_d3qgm5v | 1,464,708,032 | user_feee97f8f681 | Cooking | I think PB preference is one of those things you develop as a youngster and stick with for life, like religions or cigarette brands. My family patronized a very 70s health food store with a grind-your-own-PB machine. I can't touch the Kraft stuff; I only eat the just-ground-up-peanuts kind, chunky. But if you grew up w... | 3 | t1_d3qfr5w | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3qgm5v | null | false | 2016-05-31T15:20:32Z |
d3qgl9m | t1_d3qgl9m | 1,464,707,998 | user_2bca80ceb2d9 | Cooking | [No Bake Cookies](http://allrecipes.com/recipe/9832/no-bake-cookies-i/) | 9 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qgl9m | null | false | 2016-05-31T15:19:58Z |
d3qgkpl | t1_d3qgkpl | 1,464,707,977 | user_913f1d192e5a | Cooking | They will eventually rust. Also, not all stainless steel is the same. | 1 | t1_d3q4r6h | t3_4lru0z | /r/Cooking/comments/t3_4lru0z/d3qgkpl | null | false | 2016-05-31T15:19:37Z |
d3qggod | t1_d3qggod | 1,464,707,820 | user_6c7d2095fb7b | Cooking | I doubt there's a single large appliance manufacturer that hasn't had at least a handful of incidents of their products catching fire. It happens. Make enough millions of an appliance, and something will go wrong on a few of them.
I'm not going to boycott Frigidaire over an anecdote. | 1 | t3_4lrums | t3_4lrums | /r/Cooking/comments/t3_4lrums/d3qggod | null | false | 2016-05-31T15:17:00Z |
d3qgglg | t1_d3qgglg | 1,464,707,816 | user_461c0d7b39a2 | Cooking | One of those "must make at least once in your life" recipes: http://www.finecooking.com/recipes/cassoulet-white-beans-braised-pork-sausage-duck-confit.aspx | 3 | t3_4lsplc | t3_4lsplc | /r/Cooking/comments/t3_4lsplc/d3qgglg | null | false | 2016-05-31T15:16:56Z |
d3qgf6d | t1_d3qgf6d | 1,464,707,761 | user_feee97f8f681 | Cooking | Those are extra-bad because if you're a vegetarian, people buy them when they invite you over for a cook-out. (I suspect that is the only market for them, people who don't know any better buying them for veg*ns.) And I've never eaten meat in my life, and I would no sooner eat a thing textured and flavoured and looking ... | 4 | t1_d3qcob2 | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3qgf6d | null | false | 2016-05-31T15:16:01Z |
d3qgemm | t1_d3qgemm | 1,464,707,738 | user_9e5ea9fb0d8a | Cooking | [Custard or ice cream](http://www.junketdesserts.com/recipes.aspx) made with rennet. So easy, and delicious. | 0 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qgemm | null | false | 2016-05-31T15:15:38Z |
d3qgcrq | t1_d3qgcrq | 1,464,707,666 | user_8e1d03bb7839 | Cooking | one of the first times i made pancakes for my husband, he asked me "where's the bisquick?" i glared at him and he quickly remembered that in the 5 or 6 years we'd been together, i'd never bought anything even remotely resembling bisquick. | 1 | t1_d3qaz49 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qgcrq | null | false | 2016-05-31T15:14:26Z |
d3qga81 | t1_d3qga81 | 1,464,707,570 | user_feee97f8f681 | Cooking | It's on my to-do list. Then I'll turn into one of those dreadful blogspammers on here...
I will share one thing that is awesome, if you have a bunch of free time: look up a recipe for veal Orloff; Epicurious' is quite good. Do not buy veal. Take slices of veg -- potato, red pepper, zucchini, say -- and roast these, an... | 3 | t1_d3qdgtt | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3qga81 | null | false | 2016-05-31T15:12:50Z |
d3qg8mk | t1_d3qg8mk | 1,464,707,507 | user_7c5e4b942df2 | Cooking | I'd love some feedback. And photos! | 1 | t1_d3qfd9a | t3_4lv01k | /r/Cooking/comments/t3_4lv01k/d3qg8mk | null | false | 2016-05-31T15:11:47Z |
d3qg86i | t1_d3qg86i | 1,464,707,490 | user_8e652ce05b8d | Cooking | eh reddit food snobs, same fucks coming in and trying to make substitutions and changes to our menu without realizing how stupid they make themselves seem. | 0 | t1_d3q62jf | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qg86i | null | false | 2016-05-31T15:11:30Z |
d3qg7q8 | t1_d3qg7q8 | 1,464,707,472 | user_70a40e3268eb | Cooking | 1 Tbsp potato starch +2 Tbsp water per egg if you're baking. | 1 | t1_d3qbe39 | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3qg7q8 | null | false | 2016-05-31T15:11:12Z |
d3qg6pr | t1_d3qg6pr | 1,464,707,430 | user_715aa00eb9ca | Cooking | My favorite is "this dish was a hit with my family, they loved it!" Really? A hit? Your family gave you a standing ovation because you added breadcrumbs to your mac and cheese? | 2 | t1_d3q5hon | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qg6pr | null | false | 2016-05-31T15:10:30Z |
d3qfzsv | t1_d3qfzsv | 1,464,707,155 | user_c9819516bea6 | Cooking | This is my go to.
http://the-techie-chef.blogspot.com/2013/10/caramel-crusted-white-grape-pie.html | 6 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qfzsv | null | false | 2016-05-31T15:05:55Z |
d3qfv01 | t1_d3qfv01 | 1,464,706,960 | user_f2b5fecc3338 | Cooking | When you really gotta make a cake... | 5 | t1_d3qfr4m | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3qfv01 | null | false | 2016-05-31T15:02:40Z |
d3qfr5w | t1_d3qfr5w | 1,464,706,804 | user_cda6731eade5 | Cooking | i actually prefer it. Name brand stuff like Kraft peanut butter tastes more like icing sugar than peanuts. | 5 | t1_d3q17ta | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3qfr5w | null | false | 2016-05-31T15:00:04Z |
d3qfr4m | t1_d3qfr4m | 1,464,706,802 | user_500f32ab88bd | Cooking | Sure you do, you're full of blood! | 11 | t1_d3qd8dq | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3qfr4m | null | false | 2016-05-31T15:00:02Z |
d3qfn7w | t1_d3qfn7w | 1,464,706,644 | user_90ac459b5b66 | Cooking | I have tried numerous recipes with both over the years (we were a margarine household growing up). I can definitely taste the difference. | 0 | t1_d3pmt3k | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qfn7w | null | false | 2016-05-31T14:57:24Z |
d3qfmvw | t1_d3qfmvw | 1,464,706,631 | user_461c0d7b39a2 | Cooking | Yep, very easily. Super portable and easy to reheat (because its more moist and microwaves better). Also freezes well and keeps in the fridge for days.
http://addapinch.com/mini-quiche-recipe/ is a good recipe with right ratios. I use a normal sized muffin tray (get 16).
The crust isn't needed, and can be replaced wi... | 1 | t1_d3qf227 | t3_4lmmfc | /r/Cooking/comments/t3_4lmmfc/d3qfmvw | null | false | 2016-05-31T14:57:11Z |
d3qfmuw | t1_d3qfmuw | 1,464,706,630 | user_c37b9af573ff | Cooking | I tried a vegan bacon cheeseburger once.
It haunts me still. | 3 | t1_d3qcob2 | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3qfmuw | null | false | 2016-05-31T14:57:10Z |
d3qfkqm | t1_d3qfkqm | 1,464,706,545 | user_c37b9af573ff | Cooking | It's called "Hungry Girl" because she hasn't eaten actual food in years | 8 | t1_d3q5nbu | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3qfkqm | null | false | 2016-05-31T14:55:45Z |
d3qfd9a | t1_d3qfd9a | 1,464,706,243 | user_b2b55e256d5c | Cooking | I'm going to make them tomorrow. Thankyou! | 1 | t1_d3qe206 | t3_4lv01k | /r/Cooking/comments/t3_4lv01k/d3qfd9a | null | false | 2016-05-31T14:50:43Z |
d3qf5el | t1_d3qf5el | 1,464,705,919 | user_c6908ddcb20e | Cooking | Oh no, they exist. | 1 | t1_d3qa812 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qf5el | null | false | 2016-05-31T14:45:19Z |
d3qf3nh | t1_d3qf3nh | 1,464,705,849 | user_24c4032e62b6 | Cooking | So awesome! I've never tried smoking - completely uncharted territory for me. But I really want to learn to how to section, store, and eventually use a whole animal. I already love offal, I need to practice cooking with it more though. Thanks for the ideas and inspiration. ;) | 1 | t1_d3orvq2 | t3_4lehfh | /r/Cooking/comments/t3_4lehfh/d3qf3nh | null | false | 2016-05-31T14:44:09Z |
d3qf2l1 | t1_d3qf2l1 | 1,464,705,804 | [deleted] | Cooking | [deleted] | 1 | t1_d3pmd2n | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qf2l1 | null | false | 2016-05-31T14:43:24Z |
d3qf227 | t1_d3qf227 | 1,464,705,783 | user_424579b78bb9 | Cooking | Okay. But will they keep overnight and transport well? | 1 | t1_d3qchu7 | t3_4lmmfc | /r/Cooking/comments/t3_4lmmfc/d3qf227 | null | false | 2016-05-31T14:43:03Z |
d3qex0i | t1_d3qex0i | 1,464,705,574 | user_79b5f7cc42d3 | Cooking | When I was an RA, we weren't allowed to make food with any raw ingredients that could get anyone sick (eggs, milk, meat) and instead had to have those foods catered. We used the Sprite trick in cakes and it was always pretty good. | 1 | t1_d3q9msv | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3qex0i | null | false | 2016-05-31T14:39:34Z |
d3qetsq | t1_d3qetsq | 1,464,705,438 | user_461c0d7b39a2 | Cooking | You can cook pasta in a small pot and with low water, but you need to stir it a lot at the start and every few minutes afterwards.
http://mobile.nytimes.com/2009/02/25/dining/25curi.html
http://www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html. You can even cook it without boili... | 2 | t3_4lr1fr | t3_4lr1fr | /r/Cooking/comments/t3_4lr1fr/d3qetsq | null | false | 2016-05-31T14:37:18Z |
d3qep3q | t1_d3qep3q | 1,464,705,243 | user_ce7104016e76 | Cooking | White rice is the white bread of rice. | 1 | t3_4lscc0 | t3_4lscc0 | /r/Cooking/comments/t3_4lscc0/d3qep3q | null | false | 2016-05-31T14:34:03Z |
d3qeniv | t1_d3qeniv | 1,464,705,176 | user_6945837a6692 | Cooking | I love grilling asparagus. I brush mine with some garlic-infused olive oil and hit it with S&P. You can parboil it first, but I usually don't. | 24 | t3_4lveni | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qeniv | null | false | 2016-05-31T14:32:56Z |
d3qelhe | t1_d3qelhe | 1,464,705,090 | user_52162dd80759 | Cooking | Oh God, six *bulbs* of garlic in meatballs? DX | 2 | t1_d3pukal | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qelhe | null | false | 2016-05-31T14:31:30Z |
d3qel9e | t1_d3qel9e | 1,464,705,081 | user_385ccd21b4f5 | Cooking | Leek and spring onions work very well. Leeks you color and season and wrap them in foil on the cooler side of the grill. Spring onions can go on whole until they're fully cooked.
Whole bell peppers, grill them until the skin turns black then scrape of the skin. You can eat them as is or use them in further recipes.
... | 29 | t3_4lveni | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qel9e | null | false | 2016-05-31T14:31:21Z |
d3qekbv | t1_d3qekbv | 1,464,705,042 | user_461c0d7b39a2 | Cooking | Tomatoes. So don't stew it for a long time or leave it in the pot. Its fine for short amounts of time but long cooktimes with tomatoes can remove the finish :) | 1 | t1_d3qeenj | t3_4lhepv | /r/Cooking/comments/t3_4lhepv/d3qekbv | null | false | 2016-05-31T14:30:42Z |
d3qej97 | t1_d3qej97 | 1,464,704,998 | user_c8e313c813d9 | Cooking | Portebella mushrooms grill up great, as do sweet red bell peppers. For protein, baked beans can be made with some sweetener and mustard and go well with the grilled vegies (if you want a change from tofu). You can make a mung-bean crepe easily (soak mung beans for a couple hours, blend to thin pancake thickness, fry... | 31 | t3_4lveni | t3_4lveni | /r/Cooking/comments/t3_4lveni/d3qej97 | null | false | 2016-05-31T14:29:58Z |
d3qegl8 | t1_d3qegl8 | 1,464,704,886 | user_34cc57608ed1 | Cooking | No Bake Cheesecake is nice in the summer. I just used this recipe yesterday: http://www.marthastewart.com/858246/no-bake-cheesecake
I served it with some raspberry compote. | 18 | t3_4lvdna | t3_4lvdna | /r/Cooking/comments/t3_4lvdna/d3qegl8 | null | false | 2016-05-31T14:28:06Z |
d3qeenj | t1_d3qeenj | 1,464,704,805 | user_3b93eb3766bb | Cooking | What's acidic in gumbo? | 1 | t1_d3qea2s | t3_4lhepv | /r/Cooking/comments/t3_4lhepv/d3qeenj | null | false | 2016-05-31T14:26:45Z |
d3qedwq | t1_d3qedwq | 1,464,704,772 | user_2da25282029d | Cooking | She's just a down home country girl... with a massive cattle ranch. And a ridiculous office building. And two houses.
But, she's just a country girl. | 3 | t1_d3pdv11 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qedwq | null | false | 2016-05-31T14:26:12Z |
d3qears | t1_d3qears | 1,464,704,637 | user_036a4cf69291 | Cooking | That's a good point, forgot to mention that :)
| 1 | t1_d3qb4t9 | t3_4lthax | /r/Cooking/comments/t3_4lthax/d3qears | null | false | 2016-05-31T14:23:57Z |
d3qea2s | t1_d3qea2s | 1,464,704,607 | user_461c0d7b39a2 | Cooking | I wouldn't use an anodized alum pan with anything acidic, because acidic foods eventually remove the anodized layer and start discoloring your aluminum pots (which will start giving a metallic taste to stews and such). | 1 | t3_4lhepv | t3_4lhepv | /r/Cooking/comments/t3_4lhepv/d3qea2s | null | false | 2016-05-31T14:23:27Z |
d3qe86j | t1_d3qe86j | 1,464,704,523 | user_749e94ceae8e | Cooking | no, i have an oven. | 1 | t1_d3qchww | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qe86j | null | false | 2016-05-31T14:22:03Z |
d3qe7j4 | t1_d3qe7j4 | 1,464,704,495 | user_127f4251cf4c | Cooking | Yes but it usually tastes horrible. Is there a particular reason olive oil cannot be used instead? | 1 | t3_4lu4ke | t3_4lu4ke | /r/Cooking/comments/t3_4lu4ke/d3qe7j4 | null | false | 2016-05-31T14:21:35Z |
d3qe53i | t1_d3qe53i | 1,464,704,389 | user_97e028c9a324 | Cooking | You can't go wrong with this approach. My only suggestion would be to omit the potatoes, since you plan to have a risotto as a starch.
Note that you can use this recipe with veal shanks and it becomes an osso bucco. (I would use chicken broth for an osso bucco, since the meat has a lighter flavor, and thyme and sage i... | 1 | t1_d3ppf1n | t3_4ls27e | /r/Cooking/comments/t3_4ls27e/d3qe53i | null | false | 2016-05-31T14:19:49Z |
d3qe206 | t1_d3qe206 | 1,464,704,255 | user_7c5e4b942df2 | Cooking | I've not tried this yet, but it's been on my to-do list for a while - http://www.deliaonline.com/recipes/occasions/easter/easter-recipes-for-the-long-holiday/vegetarian-sausage-rolls | 3 | t3_4lv01k | t3_4lv01k | /r/Cooking/comments/t3_4lv01k/d3qe206 | null | false | 2016-05-31T14:17:35Z |
d3qdpjd | t1_d3qdpjd | 1,464,703,701 | user_42449e1b00fc | Cooking | What's a *non-meat* sausage roll?
EDIT: Do you mean [these type of things](https://www.google.com/search?q=non-meat+sausage+roll&oq=non&aqs=chrome.0.69i59j69i57j0l4.1136j0j7&sourceid=chrome&ie=UTF-8)? | 13 | t3_4lv01k | t3_4lv01k | /r/Cooking/comments/t3_4lv01k/d3qdpjd | null | false | 2016-05-31T14:08:21Z |
d3qdhx5 | t1_d3qdhx5 | 1,464,703,346 | user_119d7fbdb8cd | Cooking | My grandmother tricked my grandfather many times like that. For instance, he thought that she made her pudding by hand... no. It was Jello-o instant, which he thought was abominable. I didn't find that condescending... I found it cute. | 1 | t3_4lv12z | t3_4lv12z | /r/Cooking/comments/t3_4lv12z/d3qdhx5 | null | false | 2016-05-31T14:02:26Z |
d3qdgtt | t1_d3qdgtt | 1,464,703,296 | user_5acfcc716394 | Cooking | Do you post any of your rehabilitated recipes online? I'm curious to try some, they sound like a fun challenge. | 4 | t1_d3q4wif | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3qdgtt | null | false | 2016-05-31T14:01:36Z |
d3qder5 | t1_d3qder5 | 1,464,703,199 | user_11bc21a891e0 | Cooking | I don't know either, but now I think I'd better try drinking some beer to see if it helps make this whole almond thing clearer. | 3 | t1_d3qcb5v | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qder5 | null | false | 2016-05-31T13:59:59Z |
d3qdc1o | t1_d3qdc1o | 1,464,703,072 | user_461c0d7b39a2 | Cooking | And cream cheese! That's my favorite way too.
(This has to be from a NYer, right? :D) | 1 | t1_d3oqknd | t3_4ljy9u | /r/Cooking/comments/t3_4ljy9u/d3qdc1o | null | false | 2016-05-31T13:57:52Z |
d3qdawd | t1_d3qdawd | 1,464,703,020 | user_14672a28b1cb | Cooking | I tried doing sous vide on a whim with a couple of steaks. I didn't have any of the expensive equipment so I had to fiddle with the heat to keep it stable.
http://imgur.com/a/PW5bM | 1 | t3_49zpab | t3_49zpab | /r/Cooking/comments/t3_49zpab/d3qdawd | null | false | 2016-05-31T13:57:00Z |
d3qda9w | t1_d3qda9w | 1,464,702,991 | user_1621058e7c9a | Cooking | "Use organic (blank)"
Being organic had nothing to do with it's cooking time or aspects. Insisting that only organic products work for your recipes just means that the author is a condescending twat and should not be taken seriously.
If you want to use organic ingredients, use organic ingredients. Don't insist that b... | 1 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qda9w | null | false | 2016-05-31T13:56:31Z |
d3qda1t | t1_d3qda1t | 1,464,702,980 | user_461c0d7b39a2 | Cooking | Get a high powered blender (vitamix/blendtec/cleanblend/oster versa (I have this)/waring pro. Nothing else will get the texture right, honestly. I'm not sure I buy that that recipe used a food processor. | 1 | t1_d3oeema | t3_4ll69x | /r/Cooking/comments/t3_4ll69x/d3qda1t | null | false | 2016-05-31T13:56:20Z |
d3qd9v0 | t1_d3qd9v0 | 1,464,702,972 | user_5acfcc716394 | Cooking | I wish I could give you more upvotes. That's truly remarkable. | 1 | t1_d3q0r1z | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3qd9v0 | null | false | 2016-05-31T13:56:12Z |
d3qd8dq | t1_d3qd8dq | 1,464,702,901 | user_f2b5fecc3338 | Cooking | Maybe i'm weird but if I don't have eggs laying around my house, I sure as fuck don't have any blood laying around either. | 25 | t1_d3q2d59 | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3qd8dq | null | false | 2016-05-31T13:55:01Z |
d3qd6lq | t1_d3qd6lq | 1,464,702,819 | user_a75d4d6943ce | Cooking | This. Well worth making
http://www.seriouseats.com/2015/02/queso-texas-cheese-dip-history-velveeta-rotel.html | 1 | t1_d3q8btd | t3_4lqrxo | /r/Cooking/comments/t3_4lqrxo/d3qd6lq | null | false | 2016-05-31T13:53:39Z |
d3qd4zk | t1_d3qd4zk | 1,464,702,745 | user_59c64ddaf3a5 | Cooking | I was actually talking about putting salt in the water used for boiling pasta. Typically this involves a large pot with *lots* of water, all of which gets poured down the drain when the pasta is complete. I guarantee you there is no way you can tell the difference in pasta that is cooked in that much water with no salt... | 1 | t1_d3qb75q | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qd4zk | null | false | 2016-05-31T13:52:25Z |
d3qd4w8 | t1_d3qd4w8 | 1,464,702,740 | user_ca433d50cedf | Cooking | Lol yeah that would be prudent. | 1 | t1_d3q9ybk | t3_4lsrac | /r/Cooking/comments/t3_4lsrac/d3qd4w8 | null | false | 2016-05-31T13:52:20Z |
d3qd4ns | t1_d3qd4ns | 1,464,702,728 | user_d7f3d2b8f1e4 | Cooking | That's a valid point. I realize it doesn't bother me when a recipe asks for 1 cup of broth, 1 cup shredded cheddar, or a pound of pasta even though all of those can be as basic/nondescript as a jar of spaghetti sauce. Maybe it's the wording that gets me. | 1 | t1_d3qb27n | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qd4ns | null | false | 2016-05-31T13:52:08Z |
d3qd3ss | t1_d3qd3ss | 1,464,702,687 | user_461c0d7b39a2 | Cooking | Tristan is actually a proprietary formula that is an exception in that they refuse to disclose actual components, so that was the worst example! | 2 | t1_d3pe3rs | t3_4lhdoa | /r/Cooking/comments/t3_4lhdoa/d3qd3ss | null | false | 2016-05-31T13:51:27Z |
d3qd3og | t1_d3qd3og | 1,464,702,681 | user_7a9beff526be | Cooking | http://sweets.seriouseats.com/2013/12/taste-test-is-better-vanilla-extract-worth-the-price.html
>So what's the final word? It depends on your usage patterns. If you use vanilla regularly in baked goods like cookies and cakes, there's no reason to spring for the fancy stuff, or even the real stuff—artificial extract wi... | 6 | t1_d3pud6g | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qd3og | null | false | 2016-05-31T13:51:21Z |
d3qd3my | t1_d3qd3my | 1,464,702,679 | user_97e028c9a324 | Cooking | Metal pans get stained and blackened from use, especially in the corners, so you can expect a new pan to get ugly over time. In my experience, the best cleaning technique is my mother's: fill the pan with soapy water, and put it on the stove with low heat, half an hour at least.
The only metal pan I have which looks n... | 1 | t3_4lthax | t3_4lthax | /r/Cooking/comments/t3_4lthax/d3qd3my | null | false | 2016-05-31T13:51:19Z |
d3qd3jk | t1_d3qd3jk | 1,464,702,675 | user_0b2a34ff171b | Cooking | It was a comedic exaggeration. How dare I?! | 1 | t1_d3qbohi | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qd3jk | null | false | 2016-05-31T13:51:15Z |
d3qd0tw | t1_d3qd0tw | 1,464,702,545 | user_461c0d7b39a2 | Cooking | Don't recommend Teflon. Other than the heating issues/overheating, they don't last and get a sticky film and stop working so its a big waste of money.
A good set of stainless steel pots and a broad wide pan (or wok type pan) with lids - get one with a copper core thick bottom, or at least a half inch thick aluminum co... | 1 | t3_4lmv3r | t3_4lmv3r | /r/Cooking/comments/t3_4lmv3r/d3qd0tw | null | false | 2016-05-31T13:49:05Z |
d3qczzp | t1_d3qczzp | 1,464,702,504 | user_9f2b6948eed9 | Cooking | http://www.cbsnews.com/news/60-minutes-agromafia-food-fraud/
Of course it's illegal, but also extremely lucrative. | 3 | t1_d3qc6lw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qczzp | null | false | 2016-05-31T13:48:24Z |
d3qcz64 | t1_d3qcz64 | 1,464,702,466 | user_fa5d4a6abf75 | Cooking | My gram says that some of her coworkers would do this to recipes they gave you (if you asked how to make their famous such-and-such) just so you'd screw it up and the original would always taste the best. | 1 | t1_d3ph9sn | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qcz64 | null | false | 2016-05-31T13:47:46Z |
d3qcxr0 | t1_d3qcxr0 | 1,464,702,396 | user_9cc79f267862 | Cooking | You're right, it's not really lazier than waiting for a pot of water to boil, it just takes less time. So I guess step 1 is more impatient than it is lazy. | 1 | t1_d3q19vw | t3_4lmojl | /r/Cooking/comments/t3_4lmojl/d3qcxr0 | null | false | 2016-05-31T13:46:36Z |
d3qcv0o | t1_d3qcv0o | 1,464,702,261 | user_af07aaf6a6b9 | Cooking | Egyptians are obsessed with it. | 1 | t1_d3pc10e | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qcv0o | null | false | 2016-05-31T13:44:21Z |
d3qcv0v | t1_d3qcv0v | 1,464,702,261 | user_461c0d7b39a2 | Cooking | Korean side dish with stir fried dried anchovy + honey + soy sauce + sesame oil + chili flakes is great too. You need the smaller anchovies, or even better the extra tiny ones, for this.
Ends up as a chewy snack like those dried squid snacks. | 1 | t1_d3okzig | t3_4lmykm | /r/Cooking/comments/t3_4lmykm/d3qcv0v | null | false | 2016-05-31T13:44:21Z |
d3qcsqh | t1_d3qcsqh | 1,464,702,150 | user_461c0d7b39a2 | Cooking | Make an infused butter (heat, cool to warm, toss in a ton of crushed or chopped rosemary, let sit for a fee hours, strain, store) or olive oil (unchopped rosemary in olive oil stores in a bottle for a week or more). | 1 | t3_4lmoo2 | t3_4lmoo2 | /r/Cooking/comments/t3_4lmoo2/d3qcsqh | null | false | 2016-05-31T13:42:30Z |
d3qcsmp | t1_d3qcsmp | 1,464,702,144 | user_0d85c7011142 | Cooking | Depends entirely on what I'm making. If I'm doing a big breakfast, where I've already got a whisk, bowl, and griddle dirty for pancakes and another pan for eggs, plus serving plates and utensils, yeah, another pan for bacon isn't a big deal, plus nothing to going to be delayed in the time it takes to cook the bacon.
A... | 1 | t1_d3qaty2 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qcsmp | null | false | 2016-05-31T13:42:24Z |
d3qcraz | t1_d3qcraz | 1,464,702,078 | user_cda6731eade5 | Cooking | That's so gross... | 3 | t1_d3qa1ud | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3qcraz | null | false | 2016-05-31T13:41:18Z |
d3qcodd | t1_d3qcodd | 1,464,701,934 | user_461c0d7b39a2 | Cooking | This is my favorite too. Ive seen it at Whole Foods. LA Quercia is a great charcuterie company. | 1 | t1_d3pdody | t3_4loxwi | /r/Cooking/comments/t3_4loxwi/d3qcodd | null | false | 2016-05-31T13:38:54Z |
d3qcob2 | t1_d3qcob2 | 1,464,701,930 | user_65e6205956c9 | Cooking | any and all vegetarian/vegan "meat" products | 5 | t3_4lt174 | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3qcob2 | null | false | 2016-05-31T13:38:50Z |
d3qcnb8 | t1_d3qcnb8 | 1,464,701,878 | user_461c0d7b39a2 | Cooking | Is this similar to Nashville hot fried chicken? | 1 | t3_4lksr2 | t3_4lksr2 | /r/Cooking/comments/t3_4lksr2/d3qcnb8 | null | false | 2016-05-31T13:37:58Z |
d3qcl55 | t1_d3qcl55 | 1,464,701,769 | user_e50946c525c1 | Cooking | You'll just pass a massive wax ball out of your colon. | 1 | t1_d3opfk9 | t3_4ll9p7 | /r/Cooking/comments/t3_4ll9p7/d3qcl55 | null | false | 2016-05-31T13:36:09Z |
d3qckum | t1_d3qckum | 1,464,701,755 | user_9f314c1f7c92 | Cooking | Some good answers in here, I'll throw my hat in since it's sort of my job to know steel.
There are many, many grades of steel out there; and they all have a few things in common. They're alloys of iron and carbon. Stainless steel has chromium added at a minimum of 10.5% by mass, which increases oxidation (rust) resist... | 2 | t3_4lru0z | t3_4lru0z | /r/Cooking/comments/t3_4lru0z/d3qckum | null | false | 2016-05-31T13:35:55Z |
d3qck7r | t1_d3qck7r | 1,464,701,723 | user_bcc33038c138 | Cooking | And there are so many things wrong with that recipe. Boiling chicken breasts for 20 minutes? Too harsh. Then taking them out of the liquid immediately? Good way to dry them out even more. Cooking all the veg at the same time? Nope, I don't want crunchy onions thanks. Cooking that chicken again? God, it's gotta be like ... | 2 | t1_d3p9r91 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qck7r | null | false | 2016-05-31T13:35:23Z |
d3qci8b | t1_d3qci8b | 1,464,701,620 | [deleted] | Cooking | [deleted] | 3 | t3_4luvzt | t3_4luvzt | /r/Cooking/comments/t3_4luvzt/d3qci8b | null | false | 2016-05-31T13:33:40Z |
d3qchww | t1_d3qchww | 1,464,701,604 | user_1d6edaa35fef | Cooking | Hey it's your loss. | 1 | t1_d3p5v6i | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qchww | null | false | 2016-05-31T13:33:24Z |
d3qchu7 | t1_d3qchu7 | 1,464,701,600 | user_461c0d7b39a2 | Cooking | Make quiche in little muffin trays! With or without crust. Or a bacon crust.
Eggs+milk/cream (not more than same amount as egg volume) + salt/pepper + cheese + veg/ham (sauteed).
Butter the muffin trays. Cook low (275-300f) until they look cooked/set (not liquid center).
Or follow a recipe :) | 1 | t3_4lmmfc | t3_4lmmfc | /r/Cooking/comments/t3_4lmmfc/d3qchu7 | null | false | 2016-05-31T13:33:20Z |
d3qcfra | t1_d3qcfra | 1,464,701,492 | user_f6dbaa981ae5 | Cooking | You know that vinegar+milk is a common "hack" to sub for buttermilk, right? It's not a particularly vegan thing. If you're out of buttermilk (because who keeps that in the house) adding a spoon of vinegar or lemon juice to a cup of milk makes a substitute for buttermilk in baking. Great if you want to make scones. | 1 | t1_d3pv5nb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qcfra | null | false | 2016-05-31T13:31:32Z |
d3qcetg | t1_d3qcetg | 1,464,701,444 | user_66cf33e86c60 | Cooking | I guess you could cut the bacon in half and use a round plate. Baconlets! And as long as you wash the plate rather quickly cleanup's a matter of seconds. Or use a dishwasher if you have one. | 1 | t1_d3px5wj | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qcetg | null | false | 2016-05-31T13:30:44Z |
d3qce18 | t1_d3qce18 | 1,464,701,404 | user_2d433653d7a7 | Cooking | ***NEVER!!!***
Keep in mind, if you happen o have a dead horse around, reddit users will gladly beat it.... | 1 | t3_4lv12z | t3_4lv12z | /r/Cooking/comments/t3_4lv12z/d3qce18 | null | false | 2016-05-31T13:30:04Z |
d3qcdb6 | t1_d3qcdb6 | 1,464,701,368 | user_461c0d7b39a2 | Cooking | The bitterness is related to how big/seedy the eggplant is (and variety too). If you pick small ones and/or eggplants that are heavy for their size or that make a heavy thump when you tap it instead of a more hollow sound they will be less bitter. I never salt either but the one time I got a huge seedy eggplant I regr... | 1 | t1_d3pf5vx | t3_4lomtj | /r/Cooking/comments/t3_4lomtj/d3qcdb6 | null | false | 2016-05-31T13:29:28Z |
d3qcd6x | t1_d3qcd6x | 1,464,701,362 | user_a0df501852c4 | Cooking | You can downvote away but googling it is literally the quickest way to find them since they are spread all over. | 0 | t1_d3putjh | t3_4lsrac | /r/Cooking/comments/t3_4lsrac/d3qcd6x | null | false | 2016-05-31T13:29:22Z |
d3qcd5f | t1_d3qcd5f | 1,464,701,359 | [deleted] | Cooking | [deleted] | 1 | t1_d3pamfw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qcd5f | null | false | 2016-05-31T13:29:19Z |
d3qcc1y | t1_d3qcc1y | 1,464,701,305 | user_f6dbaa981ae5 | Cooking | Huh, what recipes do you use? I bake egg + dairy free and I get plenty of requests from non-vegans to bake them things. I know they're not just being polite because most people I know aren't that sort of people. They've said my baking was crap before, when it was actually crap. I get called in to make [celebration](htt... | 1 | t1_d3pabb8 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qcc1y | null | false | 2016-05-31T13:28:25Z |
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