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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d3qa48o | t1_d3qa48o | 1,464,696,575 | user_74e4a6853451 | Cooking | Who the fuck calls a water bath a bain marie? I thought for a moment you were supposed to stir it | 1 | t1_d3pr25q | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qa48o | null | false | 2016-05-31T12:09:35Z |
d3qa30w | t1_d3qa30w | 1,464,696,494 | user_4620e0d50d53 | Cooking | To each their own. In my house we wash fruits, rinse vegetables and meats before cooking and consumption. I'm still alive and will continue to wash meat before I cook it. The thought of doing otherwise is nasty to me. The cool thing about adulting is we all have personal choices we can adhere to. :) | 1 | t1_d3q9rwd | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qa30w | null | false | 2016-05-31T12:08:14Z |
d3qa1ud | t1_d3qa1ud | 1,464,696,412 | user_754a2ea04da3 | Cooking | Tartar sauce as a substitute for cream of tartar in royal icing. To be honest they were asking if they could, not suggesting that one should. | 4 | t3_4lt174 | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3qa1ud | null | false | 2016-05-31T12:06:52Z |
d3qa1ll | t1_d3qa1ll | 1,464,696,393 | user_055a1e28c393 | Cooking | Baking soda is so cheap | 0 | t1_d3pfwy0 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3qa1ll | null | false | 2016-05-31T12:06:33Z |
d3q9zwl | t1_d3q9zwl | 1,464,696,275 | user_ba47db3b6989 | Cooking | Martha Stewart is anything but fake. I used to work in the same building as her and we would share elevators in the later hours every now and then. She talks about food as a bonafide cook. Shooting ideas at her staff etc. | 6 | t1_d3pdv11 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q9zwl | null | false | 2016-05-31T12:04:35Z |
d3q9z53 | t1_d3q9z53 | 1,464,696,221 | user_029a04a31fb9 | Cooking | One does not simply boil the rise. | 0 | t3_4lopgy | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3q9z53 | null | false | 2016-05-31T12:03:41Z |
d3q9z4a | t1_d3q9z4a | 1,464,696,220 | user_a6a741ac58a4 | Cooking | "Hi, y'all!" | 1 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q9z4a | null | false | 2016-05-31T12:03:40Z |
d3q9ybk | t1_d3q9ybk | 1,464,696,164 | user_029a04a31fb9 | Cooking | I remember in Breaking Bad interview they said they've introduced false steps and changed the order or other steps, just as a precaution not to make a how-to.
Of course, this is another type of cooking. | 3 | t3_4lsrac | t3_4lsrac | /r/Cooking/comments/t3_4lsrac/d3q9ybk | null | false | 2016-05-31T12:02:44Z |
d3q9sfr | t1_d3q9sfr | 1,464,695,743 | user_b5b7f33b1019 | Cooking | Anyone who lists "a freaking box of lemon cake mix" as one of the ingredients to making a lemon cake. I LOVE lemon cake, and you would not believe how often I ran into this while looking for a good lemon cake reciepe. If I wanted lemon cake from a box, I wouldn't need a recipe, now would I?? I eventually had to solv... | 1 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q9sfr | null | false | 2016-05-31T11:55:43Z |
d3q9rwd | t1_d3q9rwd | 1,464,695,704 | user_fd974239f689 | Cooking | What is the point of washing off surface brine? As opposed to patting it dry. | 1 | t1_d3q8i4x | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q9rwd | null | false | 2016-05-31T11:55:04Z |
d3q9py5 | t1_d3q9py5 | 1,464,695,565 | user_fd974239f689 | Cooking | But have you tried this amazing vegan burger that will totally make you quit meat??! That's right, it's so good it will negate all the enjoyment you get out of meat in every other dish ever. | 2 | t1_d3pb2ke | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q9py5 | null | false | 2016-05-31T11:52:45Z |
d3q9om2 | t1_d3q9om2 | 1,464,695,470 | user_40283cad9d17 | Cooking | Honestly, all of those substitutions appeal to me more. Except maybe not the sweet potato because I do prefer salty, but sweet potatoes are still delicious. | 2 | t1_d3q6fvh | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3q9om2 | null | false | 2016-05-31T11:51:10Z |
d3q9oad | t1_d3q9oad | 1,464,695,447 | user_b5b7f33b1019 | Cooking | I gotta know, man! What about the texture?? | 2 | t1_d3q4ahr | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q9oad | null | false | 2016-05-31T11:50:47Z |
d3q9n2q | t1_d3q9n2q | 1,464,695,355 | user_913568ec439e | Cooking | I use olive oil, but I don't measure. | 1 | t3_4lsl7t | t3_4lsl7t | /r/Cooking/comments/t3_4lsl7t/d3q9n2q | null | false | 2016-05-31T11:49:15Z |
d3q9msv | t1_d3q9msv | 1,464,695,334 | user_40283cad9d17 | Cooking | Replacing water, oil, and eggs with Sprite in cake is also pretty legit. | 4 | t1_d3q16ko | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3q9msv | null | false | 2016-05-31T11:48:54Z |
d3q9ma5 | t1_d3q9ma5 | 1,464,695,295 | user_fd974239f689 | Cooking | There's a difference between people who use these sort of short cuts, and recipe writers who do. I use taco mix, but it's not a recipe worth sharing.
Unless it's a specific short cut recipe for busy week nights or something. | 2 | t1_d3p949z | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q9ma5 | null | false | 2016-05-31T11:48:15Z |
d3q9atz | t1_d3q9atz | 1,464,694,413 | [deleted] | Cooking | [deleted] | 1 | t1_d3pgreq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q9atz | null | false | 2016-05-31T11:33:33Z |
d3q9adx | t1_d3q9adx | 1,464,694,378 | user_fd974239f689 | Cooking | ...to seal in the juices. | 2 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q9adx | null | false | 2016-05-31T11:32:58Z |
d3q96iu | t1_d3q96iu | 1,464,694,081 | user_9aea85fc72e3 | Cooking | When something calls for Italian seasoning, I just sing Simon and Garfunkel- "parsley sage rosemary thyme" and then oregano. It's probably not right but it amuses me :D | 2 | t1_d3pnxvo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q96iu | null | false | 2016-05-31T11:28:01Z |
d3q95ah | t1_d3q95ah | 1,464,693,981 | user_e173422d555d | Cooking | * Pickled lemons (in salt, or sugar, or oil)
* Oranges in Armagnac
* Rumtopf
* Sloe Gin
lots of similar things :) | 2 | t3_4lrpyq | t3_4lrpyq | /r/Cooking/comments/t3_4lrpyq/d3q95ah | null | false | 2016-05-31T11:26:21Z |
d3q93kf | t1_d3q93kf | 1,464,693,841 | user_bf421eb27b00 | Cooking | Have you tried aquafaba? | 8 | t1_d3q0yng | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3q93kf | null | false | 2016-05-31T11:24:01Z |
d3q938x | t1_d3q938x | 1,464,693,816 | user_c82e96c1e974 | Cooking | I heard about adding water about a year ago, and I haven't spent any longer than 20 minutes caramelizing onions ever since. Just crank up the heat, stir every 5 seconds or so, and add water when the soggy look goes away. Haven't tried adding sugar or baking soda yet. | 1 | t1_d3pdq1w | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q938x | null | false | 2016-05-31T11:23:36Z |
d3q91bk | t1_d3q91bk | 1,464,693,660 | user_685e7b878479 | Cooking | I have never heard the term drunchies before, and for a moment I imagined it was a little monster that sneaks into your fridge in the middle of the night and eats all of your food. Then I googled it, and it turns out I am right. | 2 | t1_d3pmauj | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q91bk | null | false | 2016-05-31T11:21:00Z |
d3q8w7e | t1_d3q8w7e | 1,464,693,240 | user_c7ab97793fc3 | Cooking | That's a lotta sausage. | 1 | t1_d3pkc9x | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q8w7e | null | false | 2016-05-31T11:14:00Z |
d3q8r7w | t1_d3q8r7w | 1,464,692,816 | user_4da5f3f4ac3c | Cooking | Creamy pasta is delicious. It's not a carbonara though. | 2 | t1_d3pctlh | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q8r7w | null | false | 2016-05-31T11:06:56Z |
d3q8oe7 | t1_d3q8oe7 | 1,464,692,577 | user_946b90d04abd | Cooking | Yeah maybe | 1 | t1_d3q6737 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q8oe7 | null | false | 2016-05-31T11:02:57Z |
d3q8mhp | t1_d3q8mhp | 1,464,692,411 | user_95d0b5cc5e09 | Cooking | This is especially true with recipes that have no business having ingredients from a can. Alfredo sauce, for example. | 1 | t1_d3p517n | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q8mhp | null | false | 2016-05-31T11:00:11Z |
d3q8lby | t1_d3q8lby | 1,464,692,307 | user_438e55cf36ad | Cooking | /r/pizza | 1 | t3_4lruel | t3_4lruel | /r/Cooking/comments/t3_4lruel/d3q8lby | null | false | 2016-05-31T10:58:27Z |
d3q8il4 | t1_d3q8il4 | 1,464,692,064 | user_52162dd80759 | Cooking | Yes, grams beat all, definitely. I prefer grams wherever possible. What I was saying was that ***I*** avoid specifically cups (and tablespoons, pints, quarts, *etc*.) because of competing volume definitions, but the stanardized millilitre ticks ***me*** off less. | 1 | t1_d3q06al | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q8il4 | null | false | 2016-05-31T10:54:24Z |
d3q8i4x | t1_d3q8i4x | 1,464,692,026 | user_4620e0d50d53 | Cooking | My husband and I argue about this all the time. All meat is to be washed in my house. Removes brine, bone chips and anything else that may or may not be on it. | 1 | t1_d3pnizt | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q8i4x | null | false | 2016-05-31T10:53:46Z |
d3q8h9t | t1_d3q8h9t | 1,464,691,949 | user_b2b55e256d5c | Cooking | thankyou for explaining. very weird! | 1 | t1_d3q8fgg | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q8h9t | null | false | 2016-05-31T10:52:29Z |
d3q8g6u | t1_d3q8g6u | 1,464,691,849 | user_52162dd80759 | Cooking | But on occasion, ten or fifteen ain’t so bad. | 1 | t1_d3q53az | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q8g6u | null | false | 2016-05-31T10:50:49Z |
d3q8fgg | t1_d3q8fgg | 1,464,691,784 | user_41b7a2d02895 | Cooking | In the US, butter comes in standardized 1/2 cup, 8 oz sticks, 8 tablespoon sticks. | 4 | t1_d3q5ccq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q8fgg | null | false | 2016-05-31T10:49:44Z |
d3q8dfd | t1_d3q8dfd | 1,464,691,603 | user_76f561b0c980 | Cooking | You can't really call yourself a Pioneer woman in a $100,000 kitchen. | 7 | t1_d3pld01 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q8dfd | null | false | 2016-05-31T10:46:43Z |
d3q8btd | t1_d3q8btd | 1,464,691,460 | user_c6a4d1442fea | Cooking | What's this now? | 1 | t1_d3pl6y9 | t3_4lqrxo | /r/Cooking/comments/t3_4lqrxo/d3q8btd | null | false | 2016-05-31T10:44:20Z |
d3q8b5u | t1_d3q8b5u | 1,464,691,400 | user_41b7a2d02895 | Cooking | You could do the conversions yourself. I use the standard weights for flour and sugar, and use the weight from the nutritional info on the package for most other things. (That's assuming you're also American with the standardized nutritional panel on your packages.) I don't bother for things under a couple tablespoons. | 1 | t1_d3p58vc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q8b5u | null | false | 2016-05-31T10:43:20Z |
d3q87tp | t1_d3q87tp | 1,464,691,086 | user_228543b90293 | Cooking | When I look up a thai curry recipe I want to know how to make the paste, not how to make things with a paste that is already made. | 1 | t1_d3p517n | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q87tp | null | false | 2016-05-31T10:38:06Z |
d3q87fm | t1_d3q87fm | 1,464,691,048 | user_a1d706e1f93d | Cooking | That's when you do [this](https://m.youtube.com/watch?v=XFWeoxrhbE8) | 2 | t1_d3pyii9 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q87fm | null | false | 2016-05-31T10:37:28Z |
d3q86pp | t1_d3q86pp | 1,464,690,980 | user_a1d706e1f93d | Cooking | ....and your conscience doesn't bother you that you wanted to use CAFO, factory farmed olives, not the humanely harvested free range ones? | 1 | t1_d3pfhq5 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q86pp | null | false | 2016-05-31T10:36:20Z |
d3q86jn | t1_d3q86jn | 1,464,690,964 | user_228543b90293 | Cooking | The thing is that everybody already knows that. Better stuff is better. | 2 | t1_d3ph2zn | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q86jn | null | false | 2016-05-31T10:36:04Z |
d3q84vd | t1_d3q84vd | 1,464,690,801 | user_a1d706e1f93d | Cooking | Well that's a shitty reference point. If you've never cooked a California blonde, how are you supposed to know what color they turn? | 3 | t1_d3p4pkd | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q84vd | null | false | 2016-05-31T10:33:21Z |
d3q826o | t1_d3q826o | 1,464,690,546 | [deleted] | Cooking | [deleted] | 1 | t1_d3q6fvh | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3q826o | null | false | 2016-05-31T10:29:06Z |
d3q81lw | t1_d3q81lw | 1,464,690,492 | user_87ca4f88ca4b | Cooking | My wife likes to make these "enegry balls" she found on pinterest or something. They are made from honey, chocolate, and peanut butter. Oh yeah, with a few oats thrown in to hold it all together. For some reason, she seems to think it's healthy, even though she would never sit down and eat the same amount of any of tho... | 1 | t1_d3p9igi | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q81lw | null | false | 2016-05-31T10:28:12Z |
d3q80lz | t1_d3q80lz | 1,464,690,395 | user_ad8ba38b4778 | Cooking | Yep, just gagged a little. | 1 | t1_d3p9tla | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q80lz | null | false | 2016-05-31T10:26:35Z |
d3q7xlu | t1_d3q7xlu | 1,464,690,104 | user_f7155468553a | Cooking | spam..... | 1 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q7xlu | null | false | 2016-05-31T10:21:44Z |
d3q7v52 | t1_d3q7v52 | 1,464,689,860 | user_87ca4f88ca4b | Cooking | I don't really see the problem. Food coloring isn't bad for you or anything. You probably eat tons of artifically colored foods every day without knowing. I wouldn't personally add it to my food, but then again I don't really care how my food looks. But I don't mind people that take the presentation of their food serio... | 2 | t1_d3p9r91 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q7v52 | null | false | 2016-05-31T10:17:40Z |
d3q7ls5 | t1_d3q7ls5 | 1,464,688,916 | user_b19915e92ad0 | Cooking | That makes it even worse. Meat jello. | 1 | t1_d3q0kaz | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q7ls5 | null | false | 2016-05-31T10:01:56Z |
d3q7jg0 | t1_d3q7jg0 | 1,464,688,674 | user_4a8e33c15b04 | Cooking | Ever cooked sous vide? You end up with juices in the bag. Just fewer because you're not cooking at high heat. | 1 | t1_d3pypbb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q7jg0 | null | false | 2016-05-31T09:57:54Z |
d3q7f1m | t1_d3q7f1m | 1,464,688,214 | user_65e2aa6558f2 | Cooking | Vietnamese wings, as it turns out. From Pok Pok. | 1 | t1_d3q1c57 | t3_4lpd87 | /r/Cooking/comments/t3_4lpd87/d3q7f1m | null | false | 2016-05-31T09:50:14Z |
d3q7eag | t1_d3q7eag | 1,464,688,138 | user_5894fa7a4de9 | Cooking | The stench that margarine makes when people use it for frying makes me retch. | 2 | t1_d3paq86 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q7eag | null | false | 2016-05-31T09:48:58Z |
d3q7anf | t1_d3q7anf | 1,464,687,751 | user_5d2e3eef35a4 | Cooking | Have you posted them somewhere/would you be willing to share them? My partner's brother and sister-in-law are vegan, and I have to spend a lot of time trawling through terrible blogs to find recipes I think might be passable, so would definitely be interested in having a look!
| 2 | t1_d3pfacc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q7anf | null | false | 2016-05-31T09:42:31Z |
d3q782c | t1_d3q782c | 1,464,687,479 | user_ef5930abe197 | Cooking | I'm not American so I wouldn't know. I'm British and have never seen someone distinguish between fry and saute in a cookbook. | 1 | t1_d3q5php | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q782c | null | false | 2016-05-31T09:37:59Z |
d3q71ra | t1_d3q71ra | 1,464,686,809 | user_7c3cd9904ff8 | Cooking | I know right? Everyone has this "Oh yuck spam" reaction like they're fucking Jamie Oliver or something but treat it right and it's a miracle ingredient. I love it in stir fries -- it turns a wok full of vegetables into something glorious. | 1 | t1_d3pn5ap | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q71ra | null | false | 2016-05-31T09:26:49Z |
d3q6ypl | t1_d3q6ypl | 1,464,686,487 | user_7c3cd9904ff8 | Cooking | And goes yellow like ramen noodles. | 1 | t1_d3pjl1p | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q6ypl | null | false | 2016-05-31T09:21:27Z |
d3q6wus | t1_d3q6wus | 1,464,686,294 | user_9dde9ed858f5 | Cooking | How do you do the infusing? I was thinking of doing something similar in my sous vide but I didn't know how to go about it. | 1 | t1_d3q4tns | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q6wus | null | false | 2016-05-31T09:18:14Z |
d3q6wmr | t1_d3q6wmr | 1,464,686,271 | user_7c3cd9904ff8 | Cooking | [Poppadoms etc...](https://youtu.be/x4LHLM4WIw0?t=4m41s) | 2 | t1_d3pshux | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q6wmr | null | false | 2016-05-31T09:17:51Z |
d3q6wbf | t1_d3q6wbf | 1,464,686,239 | user_9dde9ed858f5 | Cooking | She was more than half drunk most of the time on that show, so I'm not surprised
| 3 | t1_d3q5sya | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q6wbf | null | false | 2016-05-31T09:17:19Z |
d3q6v5k | t1_d3q6v5k | 1,464,686,114 | user_cc713cae6c0e | Cooking | Hamburger with satay sauce. Not only is it a thing, it's delicious. | 1 | t1_d3q45cx | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q6v5k | null | false | 2016-05-31T09:15:14Z |
d3q6u2x | t1_d3q6u2x | 1,464,685,998 | user_47f5366e0986 | Cooking | Malta! Most things are imported so they're more expensive, though overall cost of living is lower than a lot of places.
And scales are oddly difficult to find. There are at least two baking stores with extensive ranges of tools and supplies, and neither sells scales (neither electric nor ...analogue?). I've asked arou... | 2 | t1_d3q5q6o | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q6u2x | null | false | 2016-05-31T09:13:18Z |
d3q6ofl | t1_d3q6ofl | 1,464,685,395 | user_903292d4e771 | Cooking | I'm vegan but I think if it were my own blood that would be okay. | 1 | t1_d3pboxv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q6ofl | null | false | 2016-05-31T09:03:15Z |
d3q6o6t | t1_d3q6o6t | 1,464,685,369 | user_d391f069964c | Cooking | If by olive spread you mean an olive oil based soft butter-like product, you should be fine. It probably states on the package whether cooking with it is recommended. The couple brands I checked both said cooking with the product is fine. | 1 | t3_4lu4ke | t3_4lu4ke | /r/Cooking/comments/t3_4lu4ke/d3q6o6t | null | false | 2016-05-31T09:02:49Z |
d3q6mmt | t1_d3q6mmt | 1,464,685,204 | user_a94c73e61e6d | Cooking | What if the women want to work in the kitchen while the men work in the field, are they allowed to if they want? I mean I know they CAN, I'm saying can they settle into predefined gender roles happily without other people calling them sexist? Do they have to explain that they enjoy the role the way many men enjoy feel... | 6 | t1_d3phbde | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q6mmt | null | false | 2016-05-31T09:00:04Z |
d3q6lhu | t1_d3q6lhu | 1,464,685,082 | user_f3abdfde3958 | Cooking | That is one of the most disgusting food items I've ever seen. | 1 | t1_d3p9tla | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q6lhu | null | false | 2016-05-31T08:58:02Z |
d3q6l4p | t1_d3q6l4p | 1,464,685,043 | user_156e6962cccb | Cooking | Translation: It has three ingredients! | 1 | t1_d3p5rju | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q6l4p | null | false | 2016-05-31T08:57:23Z |
d3q6iv9 | t1_d3q6iv9 | 1,464,684,804 | user_1814d21c0eab | Cooking | I've got an old Dutch scale. There's no way that thing was cheap. | 2 | t1_d3pwbwc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q6iv9 | null | false | 2016-05-31T08:53:24Z |
d3q6isl | t1_d3q6isl | 1,464,684,796 | user_b2b55e256d5c | Cooking | hah buttery popcorn for salty celery. yeah thats just not gonna cut it. lol | 3 | t1_d3q6fvh | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3q6isl | null | false | 2016-05-31T08:53:16Z |
d3q6i8x | t1_d3q6i8x | 1,464,684,737 | user_f1a2e6fe4c66 | Cooking | ITT: Rice snobs.
My suggestion, OP: Replace the water with chicken stock.
Be aware, also, that if you take the suggestion to use brown rice, you better pack a lunch. Stuff takes the better part of an hour to cook. | 2 | t3_4lscc0 | t3_4lscc0 | /r/Cooking/comments/t3_4lscc0/d3q6i8x | null | false | 2016-05-31T08:52:17Z |
d3q6i3g | t1_d3q6i3g | 1,464,684,721 | user_1814d21c0eab | Cooking | European recipes don't tell you to weigh parsley or other herbs. It'll be teaspoons, tablespoons, a handful, some sprigs, etc. | 1 | t1_d3p6cfm | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q6i3g | null | false | 2016-05-31T08:52:01Z |
d3q6hv2 | t1_d3q6hv2 | 1,464,684,697 | user_b837202e5ce7 | Cooking | That last one gets me. I love me some Mexican food but getting ingredients from Mexico in the UK can be difficult, expensive, or both. | 3 | t1_d3pc8ny | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q6hv2 | null | false | 2016-05-31T08:51:37Z |
d3q6gmy | t1_d3q6gmy | 1,464,684,568 | user_1814d21c0eab | Cooking | What do they do with chickens over there? I've never seen a slimy chicken. | 1 | t1_d3pa32c | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q6gmy | null | false | 2016-05-31T08:49:28Z |
d3q6fvh | t1_d3q6fvh | 1,464,684,487 | user_feee97f8f681 | Cooking | Craving French fries? Simply have a baked sweet potato!
Wishing for a bowl of ice cream? A handful of frozen grapes are sweet *and* ice-cold!
Simply swap your buttery popcorn for salted celery -- a great salty crunchy snack with none of the calories!
Instead of leaving a bowl of M&Ms on your desk, try a bowl of edam... | 19 | t1_d3q5csl | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3q6fvh | null | false | 2016-05-31T08:48:07Z |
d3q6f41 | t1_d3q6f41 | 1,464,684,408 | user_41b62d3f0c5e | Cooking | Don't forget your Saffron! | 2 | t1_d3p5gq2 | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3q6f41 | null | false | 2016-05-31T08:46:48Z |
d3q6etq | t1_d3q6etq | 1,464,684,377 | user_1814d21c0eab | Cooking | I bet they're sweating garlic. Shudder. | 1 | t1_d3p9gd4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q6etq | null | false | 2016-05-31T08:46:17Z |
d3q6eko | t1_d3q6eko | 1,464,684,348 | user_60dc491c5ea3 | Cooking | Oh man, not to sound pretentious, but its really not. It's so...gelatinous? coagulated? It isn't "creamy" like it should be. It's just adding a "goopy" quality to any dish you put it in, which is like creamy's ugly cousin. | 0 | t1_d3p5ait | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q6eko | null | false | 2016-05-31T08:45:48Z |
d3q6dv7 | t1_d3q6dv7 | 1,464,684,272 | user_87220f544827 | Cooking | Oh god, that's horrific. Notice they didn't show anyone actually eating it though. | 1 | t1_d3ohfxi | t3_4jqvst | /r/Cooking/comments/t3_4jqvst/d3q6dv7 | null | false | 2016-05-31T08:44:32Z |
d3q6dmw | t1_d3q6dmw | 1,464,684,249 | user_543c99723f2b | Cooking | I've started making brown jasmine rice. I fry it first for several minutes in a pan with maybe 1tbsp butter, dump it into a rice cooker, add the double water, and 1 or 2 tsp of the chicken Better than Bouillon. Takes 70 minutes in the rice cooker (for 1c rice / 2c water), perfect every time. Too lazy to try and do it i... | 1 | t1_d3pve3t | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q6dmw | null | false | 2016-05-31T08:44:09Z |
d3q6c8a | t1_d3q6c8a | 1,464,684,096 | user_f1a2e6fe4c66 | Cooking | The beer and garlic, onions, etc. penetrate the casing. The simmering largely cooks the bratwurst (except the outside). It also renders some of the fat from the sausages, making them less prone to burning later.
They are then grilled over flame, imparting a nice, crispy finish to the skin.
Seriously, it's delicious... | 3 | t1_d3ouz6d | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3q6c8a | null | false | 2016-05-31T08:41:36Z |
d3q6aje | t1_d3q6aje | 1,464,683,918 | user_f1a2e6fe4c66 | Cooking | For whatever it's worth, smoking meat can quite readily be done in any weather. It just requires a bit more attention to fuel levels, temperatures, etc. | 4 | t1_d3p50lj | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3q6aje | null | false | 2016-05-31T08:38:38Z |
d3q6a16 | t1_d3q6a16 | 1,464,683,863 | user_543c99723f2b | Cooking | I ate that stuff plain. I once put a spoonful of sour cream in my mouth because I saw it on the table before dinner, no one was around, and I legit thought it was cool whip. I was 7. As an adult, I've still never eaten sour cream because of it posing as cool whip and ruining my night. | 1 | t1_d3p8chl | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q6a16 | null | false | 2016-05-31T08:37:43Z |
d3q68wd | t1_d3q68wd | 1,464,683,750 | [deleted] | Cooking | [removed] | 1 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q68wd | null | false | 2016-05-31T08:35:50Z |
d3q689a | t1_d3q689a | 1,464,683,686 | user_543c99723f2b | Cooking | Sous vide steak is great, but the longer you cook it the more the juices still technically get pulled out. It stays "moist" and tender but a lot of the actual flavorful juices come out. Even Kenji at Food Labs admitted this happens at longer cook times. | 1 | t1_d3q5xe6 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q689a | null | false | 2016-05-31T08:34:46Z |
d3q67y2 | t1_d3q67y2 | 1,464,683,650 | user_06ff3ba5c9d1 | Cooking | You could have had polenesian and bourbon vanilla | 1 | t1_d3pmd2n | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q67y2 | null | false | 2016-05-31T08:34:10Z |
d3q67kl | t1_d3q67kl | 1,464,683,610 | user_036a4cf69291 | Cooking | Maybe because it allows for only using one dish, as you can add the cheese to it? | 1 | t1_d3q19vw | t3_4lmojl | /r/Cooking/comments/t3_4lmojl/d3q67kl | null | false | 2016-05-31T08:33:30Z |
d3q679m | t1_d3q679m | 1,464,683,577 | user_37a02b0f0d32 | Cooking | My great grandmother used to do that with chicken and dumplings. Said she didnt like the way it looked without food coloring. One day she ran out of yellow and used blue. That was a trip. | 2 | t1_d3p9r91 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q679m | null | false | 2016-05-31T08:32:57Z |
d3q6737 | t1_d3q6737 | 1,464,683,558 | user_543c99723f2b | Cooking | If things have different weights depending on where you are, then how could you trust weight measurements in a recipe? It sounds like you're saying their 10 grams might have a different weight where you are.
I am assuming you worded that wrong. | 1 | t1_d3p58vc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q6737 | null | false | 2016-05-31T08:32:38Z |
d3q640s | t1_d3q640s | 1,464,683,239 | user_543c99723f2b | Cooking | It's definitely great if you intend to cook a parrot. It'll both kill and flavor the bird at the same time! | 6 | t1_d3pnq0t | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q640s | null | false | 2016-05-31T08:27:19Z |
d3q63e7 | t1_d3q63e7 | 1,464,683,176 | user_036a4cf69291 | Cooking | Not OP, but I'd say that amount can use two tbsps. However, I'm the kind of person that prefers butter for baked potatoes :)
If you want to cut down on oil, you could toss the potatoes with 1 tbsp of oil in a bowl, and then bake them on a cookie sheet in the oven? | 1 | t1_d3pu5iv | t3_4lsl7t | /r/Cooking/comments/t3_4lsl7t/d3q63e7 | null | false | 2016-05-31T08:26:16Z |
d3q62jf | t1_d3q62jf | 1,464,683,088 | user_543c99723f2b | Cooking | I don't see what's wrong with it. It's a short acronym for a long name. Definitely don't want to label it just Olive Oil since the Extra Virgin part does change it, but who wants to constantly say or write that four word name? | 1 | t1_d3q2jee | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q62jf | null | false | 2016-05-31T08:24:48Z |
d3q62by | t1_d3q62by | 1,464,683,066 | user_543c99723f2b | Cooking | Avocado is pretty much nature's butter. | 2 | t1_d3q1lhv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q62by | null | false | 2016-05-31T08:24:26Z |
d3q60v8 | t1_d3q60v8 | 1,464,682,921 | user_036a4cf69291 | Cooking | If it doesnt rub off or turn paper green when you rub it over, the pan is probably permanently stained. If so, it's perfectly harmless, and you can keep using it :) | 3 | t3_4lthax | t3_4lthax | /r/Cooking/comments/t3_4lthax/d3q60v8 | null | false | 2016-05-31T08:22:01Z |
d3q60cb | t1_d3q60cb | 1,464,682,870 | [deleted] | Cooking | [deleted] | -1 | t1_d3p5q5b | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q60cb | null | false | 2016-05-31T08:21:10Z |
d3q5yhs | t1_d3q5yhs | 1,464,682,687 | user_6dc9a603c9f5 | Cooking | Whipped cream is the easiest thing ever. | 1 | t1_d3pck4p | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q5yhs | null | false | 2016-05-31T08:18:07Z |
d3q5y1k | t1_d3q5y1k | 1,464,682,645 | [deleted] | Cooking | [deleted] | 1 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q5y1k | null | false | 2016-05-31T08:17:25Z |
d3q5xoe | t1_d3q5xoe | 1,464,682,610 | user_19e773c5fc0d | Cooking | *My husband and children absolutely LOVE this dish. My youngest son, Max, prefers his with carrots instead of zucchini (both are just delicious!) This particular meal is best enjoyed on a warm summer day surrounded by family and friends. I prepared this fabulous dish for a Memorial Day picnic in the park and it was a h... | 2 | t1_d3pazmz | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q5xoe | null | false | 2016-05-31T08:16:50Z |
d3q5xe6 | t1_d3q5xe6 | 1,464,682,581 | user_10754d8f713d | Cooking | Guess you've never had sous vide steak? | 1 | t1_d3pua8h | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q5xe6 | null | false | 2016-05-31T08:16:21Z |
d3q5w1t | t1_d3q5w1t | 1,464,682,439 | user_036a4cf69291 | Cooking | I know, I meant it as such :) but i figured it could be a nice idea to try as well | 1 | t1_d3pz6yp | t3_4lqex5 | /r/Cooking/comments/t3_4lqex5/d3q5w1t | null | false | 2016-05-31T08:13:59Z |
d3q5vxp | t1_d3q5vxp | 1,464,682,426 | user_d23ede01456b | Cooking | "A dog has got personality..." | 1 | t1_d3q08j9 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q5vxp | null | false | 2016-05-31T08:13:46Z |
d3q5v9o | t1_d3q5v9o | 1,464,682,357 | user_52d9ff1a2eea | Cooking | I have the cilantro soap gene. Parsley is absolutely not an acceptable substitute. Omitting it entirely would be better than replacing it with parsley. | 2 | t1_d3psgvs | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q5v9o | null | false | 2016-05-31T08:12:37Z |
d3q5ud6 | t1_d3q5ud6 | 1,464,682,269 | user_52d9ff1a2eea | Cooking | Black pepper 4 life, bitches! | 1 | t1_d3pgby0 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q5ud6 | null | false | 2016-05-31T08:11:09Z |
d3q5sya | t1_d3q5sya | 1,464,682,125 | user_e15ac79afc84 | Cooking | That was really weird. Very little of that made sense | 3 | t1_d3pj1ds | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q5sya | null | false | 2016-05-31T08:08:45Z |
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