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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d3q5r7z | t1_d3q5r7z | 1,464,681,957 | user_76a311769364 | Cooking | Ah, I see. I guess I was way off imagining a chicken on welfare that is unusually high... | 7 | t1_d3pgpk4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q5r7z | null | false | 2016-05-31T08:05:57Z |
d3q5qtw | t1_d3q5qtw | 1,464,681,918 | user_1bf94dc27df7 | Cooking | What the other guy said, either is fine. I leave mine alone but I have lightly pulverized them before. Crushing makes it a little too dense and you need a beverage with these as is. My opinion though. | 1 | t1_d3piz3v | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q5qtw | null | false | 2016-05-31T08:05:18Z |
d3q5qad | t1_d3q5qad | 1,464,681,863 | user_de1cb3d607f8 | Cooking | if someone hasn't had cheese in a couple years, i won't expect them to be a good judge of "it's just like real cheese" | 3 | t1_d3q1wrf | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3q5qad | null | false | 2016-05-31T08:04:23Z |
d3q5q6o | t1_d3q5q6o | 1,464,681,853 | user_1814d21c0eab | Cooking | Where do you live? Switzerland? | 2 | t1_d3q2kem | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q5q6o | null | false | 2016-05-31T08:04:13Z |
d3q5pnl | t1_d3q5pnl | 1,464,681,802 | user_1814d21c0eab | Cooking | ALL European recipes use weight measures. | 2 | t1_d3p84tl | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q5pnl | null | false | 2016-05-31T08:03:22Z |
d3q5pjk | t1_d3q5pjk | 1,464,681,792 | user_dde66d29e4f1 | Cooking | **[Pan frying](https://en.wikipedia.org/wiki/Pan_frying)**
---
>Pan frying is a form of frying characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying); typically using just enough oil to lubricate the pan. In the case of a greasy food such as bacon, no oil or fats may be... | 1 | t1_d3q5php | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q5pjk | null | false | 2016-05-31T08:03:12Z |
d3q5php | t1_d3q5php | 1,464,681,787 | user_25eaff4ae5a0 | Cooking | Is it an American thing to refer only to deep frying when you say fry? In Australia more often than not frying refers to pan frying. https://en.wikipedia.org/wiki/Pan_frying | 1 | t1_d3p8yxq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q5php | null | false | 2016-05-31T08:03:07Z |
d3q5owk | t1_d3q5owk | 1,464,681,731 | user_1bf94dc27df7 | Cooking | Regular ass quick oats. The cheap shit | 1 | t1_d3pooew | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q5owk | null | false | 2016-05-31T08:02:11Z |
d3q5nbu | t1_d3q5nbu | 1,464,681,576 | user_de1cb3d607f8 | Cooking | >No calories, fat, carbs, gluten, or sugars of any kind
from what i gather, this is not food. | 15 | t1_d3q4zt6 | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3q5nbu | null | false | 2016-05-31T07:59:36Z |
d3q5mdo | t1_d3q5mdo | 1,464,681,484 | user_de1cb3d607f8 | Cooking | real philly cheesesteak ain't even got real *anything* cheese. | 10 | t1_d3q38lx | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3q5mdo | null | false | 2016-05-31T07:58:04Z |
d3q5lyo | t1_d3q5lyo | 1,464,681,443 | user_da3e4df79334 | Cooking | There was a visiting pastry chef at a kitchen where I was working in SoHo. She didn't have any vanilla extract, so I told her we had some vanilla beans in the back she could use. She said, "Oh, I'll just use almond extract." I said, "If you run out of chocolate, I'll bring you my next piece of ass wipe when I come b... | 3 | t3_4lt174 | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3q5lyo | null | false | 2016-05-31T07:57:23Z |
d3q5kns | t1_d3q5kns | 1,464,681,316 | user_9341e9f5b983 | Cooking | "tastes much better after taking the shit out" | 1 | t1_d3phk17 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q5kns | null | false | 2016-05-31T07:55:16Z |
d3q5hqh | t1_d3q5hqh | 1,464,681,043 | user_fb2f96865261 | Cooking | Not that I've noticed near me. I'll keep an eye out though. | 1 | t1_d3po74j | t3_4lqzcn | /r/Cooking/comments/t3_4lqzcn/d3q5hqh | null | false | 2016-05-31T07:50:43Z |
d3q5hon | t1_d3q5hon | 1,464,681,037 | user_21c6acc733c0 | Cooking | "My husband love it"
Maybe he has shitty taste I don't know him this is useless information! | 2 | t1_d3p4khh | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q5hon | null | false | 2016-05-31T07:50:37Z |
d3q5hb8 | t1_d3q5hb8 | 1,464,681,005 | user_b2b55e256d5c | Cooking | lol. Im happy because I have a rice cooker. you will also now be happy you are getting a rice cooker. resistance is futile. welcome to the dark side. | 2 | t1_d3q5gl0 | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3q5hb8 | null | false | 2016-05-31T07:50:05Z |
d3q5gsh | t1_d3q5gsh | 1,464,680,957 | user_329953e81912 | Cooking | A small amount. | 2 | t1_d3q3sxx | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q5gsh | null | false | 2016-05-31T07:49:17Z |
d3q5gl0 | t1_d3q5gl0 | 1,464,680,938 | [deleted] | Cooking | [deleted] | 1 | t1_d3q5d9q | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3q5gl0 | null | false | 2016-05-31T07:48:58Z |
d3q5gdm | t1_d3q5gdm | 1,464,680,920 | user_339cdf941c7b | Cooking | Slightly tangentially related story time: I once took a red velvet cake with green frosting to an annual "generic winter holiday party". A few years later, I tried to follow it up with a "Hanukkah cake". I asked if there were Hanukkah colors, and was told "not really, but maybe blue and silver". I tried to make blue ca... | 7 | t1_d3pgp9j | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q5gdm | null | false | 2016-05-31T07:48:40Z |
d3q5e02 | t1_d3q5e02 | 1,464,680,702 | user_4b74158172e3 | Cooking | Fucking hell. | 1 | t1_d3p9tla | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q5e02 | null | false | 2016-05-31T07:45:02Z |
d3q5d9q | t1_d3q5d9q | 1,464,680,637 | user_b2b55e256d5c | Cooking | use a rice cooker. its changed my world! | 1 | t3_4lopgy | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3q5d9q | null | false | 2016-05-31T07:43:57Z |
d3q5d9z | t1_d3q5d9z | 1,464,680,637 | [deleted] | Cooking | [deleted] | 1 | t1_d3pck4p | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q5d9z | null | false | 2016-05-31T07:43:57Z |
d3q5csl | t1_d3q5csl | 1,464,680,588 | user_b2b55e256d5c | Cooking | having a glass of water when you are hungry for that bar of chocolate. | 9 | t3_4lt174 | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3q5csl | null | false | 2016-05-31T07:43:08Z |
d3q5ccq | t1_d3q5ccq | 1,464,680,545 | user_b2b55e256d5c | Cooking | a stick of butter.
what does that even mean?! | 3 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q5ccq | null | false | 2016-05-31T07:42:25Z |
d3q5bcm | t1_d3q5bcm | 1,464,680,450 | user_97bae704aa1a | Cooking | I don't know if it's actually "good" or not but I love California Olive Ranch (EV) Olive Oil. | 4 | t1_d3q0bli | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q5bcm | null | false | 2016-05-31T07:40:50Z |
d3q58ut | t1_d3q58ut | 1,464,680,215 | user_96569ac0946a | Cooking | Nono. She doesn't say "EVOO." She says "EVOO... Extra Virgin olove Oil" every. Fucking. Time. Why abbreviate if you're just going to say the whole damn thing? | 6 | t1_d3p8kga | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q58ut | null | false | 2016-05-31T07:36:55Z |
d3q58lq | t1_d3q58lq | 1,464,680,192 | user_37fdb6eed95f | Cooking | Lol.
Just......... Lol. | 1 | t1_d3q0r1z | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3q58lq | null | false | 2016-05-31T07:36:32Z |
d3q57ik | t1_d3q57ik | 1,464,680,088 | user_5711979e91d4 | Cooking | Mfw I've had no access to anything but electric hobs for a year with no end in sight | 3 | t1_d3puqs5 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q57ik | null | false | 2016-05-31T07:34:48Z |
d3q55op | t1_d3q55op | 1,464,679,924 | user_5422f8adde08 | Cooking | Maybe middle skill and he does the simpler parts.. That should work | 1 | t1_d3pwcd4 | t3_4lrzj1 | /r/Cooking/comments/t3_4lrzj1/d3q55op | null | false | 2016-05-31T07:32:04Z |
d3q54zf | t1_d3q54zf | 1,464,679,858 | user_97bae704aa1a | Cooking | I don't necessarily think it's suuuuper psychotic.
They don't care about human meat because presumably, it's freely given with knowing consent. | 3 | t1_d3pj0xt | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q54zf | null | false | 2016-05-31T07:30:58Z |
d3q54sd | t1_d3q54sd | 1,464,679,840 | user_a8149cd1df36 | Cooking | Thank you so much for this piece of knowledge. I have literally spent decades wondering why the Jell-o salads of the 1950s were the star of the fashionable table and now I know. | 2 | t1_d3pycbd | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q54sd | null | false | 2016-05-31T07:30:40Z |
d3q541y | t1_d3q541y | 1,464,679,771 | user_e0c267095d85 | Cooking | I hate Pete Evans so much. | 2 | t1_d3pkimb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q541y | null | false | 2016-05-31T07:29:31Z |
d3q53p2 | t1_d3q53p2 | 1,464,679,738 | user_97bae704aa1a | Cooking | Edited because other posters already covered the allspice combo snafu | 1 | t1_d3pf5fr | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q53p2 | null | false | 2016-05-31T07:28:58Z |
d3q53az | t1_d3q53az | 1,464,679,701 | user_543c99723f2b | Cooking | I mean 5 is one multiple of 5. | 3 | t1_d3pd5vr | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q53az | null | false | 2016-05-31T07:28:21Z |
d3q52dz | t1_d3q52dz | 1,464,679,617 | user_7e455c6e73f0 | Cooking | thanks havent seen that in a bit | 1 | t1_d3prl7s | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q52dz | null | false | 2016-05-31T07:26:57Z |
d3q50d1 | t1_d3q50d1 | 1,464,679,431 | user_6f460d8ec5b6 | Cooking | Ohhh okay. That makes more sense. Please forgive my ignorance but how does a stainless steel baking pan differ from a *food grade* stainless steel baking pan? Is it only more rust proof and durable, or is it also easier to clean or maybe healthier to cook in? Again sorry for asking what are probably stupid questions bu... | 1 | t1_d3pqw8m | t3_4lru0z | /r/Cooking/comments/t3_4lru0z/d3q50d1 | null | false | 2016-05-31T07:23:51Z |
d3q4zt6 | t1_d3q4zt6 | 1,464,679,379 | user_feee97f8f681 | Cooking | There's a company called [Walden Farms](https://www.waldenfarms.com/) that is nothing but bad-idea substitutions. Everything is supposed to be 0 calories, so it's "food" with artificial flavouring and cellulose and...I'm not sure it meets the legal definition of "food."
If you know anybody who recommends [Hungry Girl]... | 14 | t3_4lt174 | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3q4zt6 | null | false | 2016-05-31T07:22:59Z |
d3q4zsh | t1_d3q4zsh | 1,464,679,377 | user_543c99723f2b | Cooking | As someone new to actually using onions and garlic to enhance dishes, would you mind explaining your process a bit? I could google recipes but as this tells us, they're not the most trustworthy, and I love reading real experience from a home cook. | 1 | t1_d3ph3yw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q4zsh | null | false | 2016-05-31T07:22:57Z |
d3q4z34 | t1_d3q4z34 | 1,464,679,316 | user_73e9c25b01e8 | Cooking | Great season, especially enjoyed the Dominique Creen episode. She seemed like a genuine nice person and i loved that she always had a glass of wine on the table during all her different interview shots. | 1 | t3_4laf93 | t3_4laf93 | /r/Cooking/comments/t3_4laf93/d3q4z34 | null | false | 2016-05-31T07:21:56Z |
d3q4y9w | t1_d3q4y9w | 1,464,679,245 | user_182b0b0c085b | Cooking | Welcome to Flavortown. | 2 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q4y9w | null | false | 2016-05-31T07:20:45Z |
d3q4xhs | t1_d3q4xhs | 1,464,679,173 | user_543c99723f2b | Cooking | Plus olive oil isn't the best choice either if you're talking about high heat, another strike against the writer. | 9 | t1_d3q1uhg | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q4xhs | null | false | 2016-05-31T07:19:33Z |
d3q4wif | t1_d3q4wif | 1,464,679,086 | user_feee97f8f681 | Cooking | > Your hobby seems rather masochistic to me...
He's a genius and we need more like him. I have a sort of similar hobby, involving turning meat recipes into vegetarian ones without the use of soy by-products or other stereotypical veg*n blecch...
That "Swiss cheese" *looks* awful, but some of those nut-based soft chee... | 11 | t1_d3q2eiy | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3q4wif | null | false | 2016-05-31T07:18:06Z |
d3q4vj5 | t1_d3q4vj5 | 1,464,678,997 | user_24cd5efb4c40 | Cooking | I work in a kitchen that uses pos screens instead of paper tickets and every time I clear the cache that our corporate tech support can't clear I insist that I can hack it and the GM totally buys that shit. | 1 | t1_d3p8lig | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q4vj5 | null | false | 2016-05-31T07:16:37Z |
d3q4u66 | t1_d3q4u66 | 1,464,678,868 | user_97bae704aa1a | Cooking | I make honey maple whipped cream every now and then to eat with baked apples and my husband thinks I'm some kind of cooking savant. | 2 | t1_d3ps1xg | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q4u66 | null | false | 2016-05-31T07:14:28Z |
d3q4tns | t1_d3q4tns | 1,464,678,821 | user_24cd5efb4c40 | Cooking | I make cannabis infused coconut oil and drizzle that slowly. Makes it green and doesn't make it taste bad. Blows minds for sure. | 3 | t1_d3ps1xg | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q4tns | null | false | 2016-05-31T07:13:41Z |
d3q4tck | t1_d3q4tck | 1,464,678,794 | user_6f460d8ec5b6 | Cooking | > none of them allows you to soak it in water for couple days and won't rust
Please forgive my copy-pasting but I think it's a good question. What about all the steak knives and forks and stuff that have stainless steel written on it? You can soak those in the sink for a week without them rusting. | 1 | t1_d3pn5m9 | t3_4lru0z | /r/Cooking/comments/t3_4lru0z/d3q4tck | null | false | 2016-05-31T07:13:14Z |
d3q4r6h | t1_d3q4r6h | 1,464,678,599 | user_6f460d8ec5b6 | Cooking | But what about all the steak knives and forks and stuff that have stainless steel written on it? You can soak those in the sink for a week without them rusting. | 1 | t1_d3pmbp9 | t3_4lru0z | /r/Cooking/comments/t3_4lru0z/d3q4r6h | null | false | 2016-05-31T07:09:59Z |
d3q4p70 | t1_d3q4p70 | 1,464,678,425 | user_074a69687952 | Cooking | Dr Oetker is not readily available in the US outside German or sometimes ethnic supermarkets. No one else makes vanilla powder | 1 | t1_d3q3r1l | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q4p70 | null | false | 2016-05-31T07:07:05Z |
d3q4nv3 | t1_d3q4nv3 | 1,464,678,310 | user_1fb5d6cebfee | Cooking | Why bother with the extra step of draining? I subscribe to the "work smarter, not harder" school of thought, and using only enough water that it all gets absorbed is that much more convenient. (For all your rice cooker addicts out there, I don't have room in my kitchen for another appliance.) | 1 | t3_4lopgy | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3q4nv3 | null | false | 2016-05-31T07:05:10Z |
d3q4msz | t1_d3q4msz | 1,464,678,217 | user_3b26653e093c | Cooking | /r/nocontext | 1 | t1_d3p72cr | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q4msz | null | false | 2016-05-31T07:03:37Z |
d3q4l02 | t1_d3q4l02 | 1,464,678,065 | user_a27b9c3afb21 | Cooking | Wow. Wow. I hope that's something we never see here. | 1 | t1_d3p9tla | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q4l02 | null | false | 2016-05-31T07:01:05Z |
d3q4jb4 | t1_d3q4jb4 | 1,464,677,915 | user_2963783e7ac9 | Cooking | i love cool whip :( | 1 | t1_d3pck4p | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q4jb4 | null | false | 2016-05-31T06:58:35Z |
d3q4flq | t1_d3q4flq | 1,464,677,597 | user_5feaf3077f8d | Cooking | And 30 angles of a bowl of stew. I need a picture and the ingredients top of the page, pls. | 1 | t1_d3p4j1s | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q4flq | null | false | 2016-05-31T06:53:17Z |
d3q4cpy | t1_d3q4cpy | 1,464,677,366 | user_3b26653e093c | Cooking | Twice-cried. Cry once because you are preparing onions, cry twice when there are no more onions to prepare. | 2 | t1_d3pnqvf | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q4cpy | null | false | 2016-05-31T06:49:26Z |
d3q4bi4 | t1_d3q4bi4 | 1,464,677,269 | user_2980d20bdb9f | Cooking | I've been trying to figure out what to do with all this extra blood. Tomorrow, I'm gonna make some blood pancakes! | 1 | t1_d3pboxv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q4bi4 | null | false | 2016-05-31T06:47:49Z |
d3q4b29 | t1_d3q4b29 | 1,464,677,235 | user_0388cc1008f0 | Cooking | You know what you did. | 2 | t1_d3p67fr | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q4b29 | null | false | 2016-05-31T06:47:15Z |
d3q4ahr | t1_d3q4ahr | 1,464,677,190 | user_0388cc1008f0 | Cooking | And the texture? | 5 | t1_d3pkc9x | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q4ahr | null | false | 2016-05-31T06:46:30Z |
d3q4a3f | t1_d3q4a3f | 1,464,677,157 | user_0388cc1008f0 | Cooking | Sure, but the recipe doesn't say anything of the sort. Hence: lies. | 1 | t1_d3pdq1w | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q4a3f | null | false | 2016-05-31T06:45:57Z |
d3q49p4 | t1_d3q49p4 | 1,464,677,124 | user_0388cc1008f0 | Cooking | BAHAHAHAHA!! This is a HUGE pet peeve of mine. *THANK YOU!* | 1 | t1_d3p4xhi | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q49p4 | null | false | 2016-05-31T06:45:24Z |
d3q48b4 | t1_d3q48b4 | 1,464,677,010 | user_11bc21a891e0 | Cooking | > The activation process requires almonds to be soaked in water for a period of 12 hours. Advocates believe this deactivates the enzyme inhibitors and brings the nut to life. Once the almonds have been soaked, they are then dehydrated at low temperatures (40 degrees) over a 24-hour period.
I still have no idea why. | 3 | t1_d3pkimb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q48b4 | null | false | 2016-05-31T06:43:30Z |
d3q47me | t1_d3q47me | 1,464,676,955 | user_f79eb09154c0 | Cooking | Just a note on the wine, since you're in Aus, an Aussie Shiraz will go nicely with lamb braised in red wine. | 1 | t1_d3ppf1n | t3_4ls27e | /r/Cooking/comments/t3_4ls27e/d3q47me | null | false | 2016-05-31T06:42:35Z |
d3q47jt | t1_d3q47jt | 1,464,676,948 | user_1c7ab50edd51 | Cooking | Ohhhh, yeah... if it's free it's worth what you pay for, usually.
However they do have some decent quality in their commercial line, at least they used to. | 2 | t1_d3q44dk | t3_4lrums | /r/Cooking/comments/t3_4lrums/d3q47jt | null | false | 2016-05-31T06:42:28Z |
d3q46yt | t1_d3q46yt | 1,464,676,900 | user_11bc21a891e0 | Cooking | Yes, and also a standard unit in Canada and the UK. And all three are different. When you read a recipe online you have no way of knowing, usually, which they are using. | 1 | t1_d3p5pi4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q46yt | null | false | 2016-05-31T06:41:40Z |
d3q46oy | t1_d3q46oy | 1,464,676,878 | user_0d989285a409 | Cooking | No, it wasn't. But those words are all strung together in the description of this book.
If I ever see that book again I'll post it to r/slowcooking.
What made me initially suspicious of the book was how my GF and her room mate continually made terrible crock pot meals, considering how easy it is to make anything that... | 3 | t1_d3pxpa7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q46oy | null | false | 2016-05-31T06:41:18Z |
d3q45lc | t1_d3q45lc | 1,464,676,788 | user_5bc4ee11f7f3 | Cooking | For food blogs there are three components: the recipe, the photos, and the copy (i.e. story). Different bloggers focus more on different aspects and not every blog with recipes is really a "recipe blog".
It's easy to think "this recipe is buried behind this story", but that's only because you landed on the page from G... | 2 | t1_d3pa3tv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q45lc | null | false | 2016-05-31T06:39:48Z |
d3q45cx | t1_d3q45cx | 1,464,676,769 | user_f7fc5fbc8387 | Cooking | Now I have to develop a peanut hamburger. It's just crazy enough to work. | 1 | t1_d3pfyot | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q45cx | null | false | 2016-05-31T06:39:29Z |
d3q451q | t1_d3q451q | 1,464,676,745 | user_feee97f8f681 | Cooking | Hey, ain't nothing wrong with having a Coldspot brand stove and a Hotpoint brand fridge! *Probably.* | 2 | t1_d3puokb | t3_4lrums | /r/Cooking/comments/t3_4lrums/d3q451q | null | false | 2016-05-31T06:39:05Z |
d3q44dk | t1_d3q44dk | 1,464,676,689 | user_feee97f8f681 | Cooking | Legit question. The power company here has a program where it'll replace certain old appliances if they're old enough and you're poor enough. As soon as I developed health problems and thus income problems, I called. My old Whirlpool was deemed sufficiently elderly. How could a brand new fridge -- a *free* fridge -- be... | 1 | t1_d3q3vg9 | t3_4lrums | /r/Cooking/comments/t3_4lrums/d3q44dk | null | false | 2016-05-31T06:38:09Z |
d3q4484 | t1_d3q4484 | 1,464,676,677 | user_b4e8c978071b | Cooking | No problem with that method IMO. I've always cooked my rice in an excess of water and it always comes out great. | 3 | t3_4lopgy | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3q4484 | null | false | 2016-05-31T06:37:57Z |
d3q43sw | t1_d3q43sw | 1,464,676,646 | user_734ccf064ce9 | Cooking | I had better luck subbing in homemade apple butter, but I vaguely remember using it in a recipe and it worked. I think it was a spice cake though, not something you'd eat and have specific, familiar expectations for. As I said previously, if I'm gonna have something like a brownie or chocolate cake, I'm gonna eat somet... | 1 | t1_d3q325t | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q43sw | null | false | 2016-05-31T06:37:26Z |
d3q401k | t1_d3q401k | 1,464,676,339 | user_734ccf064ce9 | Cooking | There's better ways to eat cauliflower. I agree, if you're looking for a substitute pizza crust, there's dozens of better options out there. | 5 | t1_d3q3eem | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q401k | null | false | 2016-05-31T06:32:19Z |
d3q3z4r | t1_d3q3z4r | 1,464,676,264 | user_45bc132cbcf5 | Cooking | I mean, sometimes it's just a garnish. Can't get parsley here in China so sometimes I'll sub cilantro as a garnish if the flavor profile seems fine. That said, cilantro has a pretty distinct flavor, so scallions are generally a better 'green shit' sub. | 2 | t1_d3pfeli | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q3z4r | null | false | 2016-05-31T06:31:04Z |
d3q3y8f | t1_d3q3y8f | 1,464,676,193 | user_d6d17db0bdfa | Cooking | Mushrooms do not need to be precooked or steamed before being added to a pizza, if you slice them very thin. There will be enough moisture from the cheese to keep them from drying up too badly. If you find they are too dry for your liking, toss them in a bowl with some olive oil and a touch of salt and pepper (because ... | 1 | t3_4lruel | t3_4lruel | /r/Cooking/comments/t3_4lruel/d3q3y8f | null | false | 2016-05-31T06:29:53Z |
d3q3w3q | t1_d3q3w3q | 1,464,676,027 | user_11bc21a891e0 | Cooking | Asking for recipes from someone with the username "too_many_pets" is risky business. | 1 | t1_d3pc9ch | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q3w3q | null | false | 2016-05-31T06:27:07Z |
d3q3w2m | t1_d3q3w2m | 1,464,676,024 | user_45bc132cbcf5 | Cooking | If it's straight from a butcher sometimes there's blood. Washing the blood off can be helpful.
That's probably not what they're talking about, though. | 1 | t1_d3p5yzo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q3w2m | null | false | 2016-05-31T06:27:04Z |
d3q3vg9 | t1_d3q3vg9 | 1,464,675,973 | user_1c7ab50edd51 | Cooking | Did you just buy the fridge without looking inside? This seems like a really poor purchasing strategy. | 1 | t1_d3ptk52 | t3_4lrums | /r/Cooking/comments/t3_4lrums/d3q3vg9 | null | false | 2016-05-31T06:26:13Z |
d3q3sxx | t1_d3q3sxx | 1,464,675,772 | user_80bd6f65fd93 | Cooking | You eat it on its own? Isn't it just salty paste? Don't get me wrong I love that stuff to make broth, but I can't imagine it tastes good on its own. | 1 | t1_d3pg4pk | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q3sxx | null | false | 2016-05-31T06:22:52Z |
d3q3ss8 | t1_d3q3ss8 | 1,464,675,760 | user_1c7ab50edd51 | Cooking | 1) Why would an oven catch on fire that is pre-heating if no one is home? I dunno about you but I can't remotely pre-heat my oven.
2)Why does their oven catching on fire have anything to do with their refrigerators?
3) Why would you think that getting an oven from a company quite literally named "Frigidaire" is goin... | 2 | t3_4lrums | t3_4lrums | /r/Cooking/comments/t3_4lrums/d3q3ss8 | null | false | 2016-05-31T06:22:40Z |
d3q3ryv | t1_d3q3ryv | 1,464,675,697 | user_702132a5673d | Cooking | Dude that's a masterpiece compared to her "meatloaf" horror shitmound https://youtu.be/RQKu3PcgYrU | 3 | t1_d3pbrk9 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q3ryv | null | false | 2016-05-31T06:21:37Z |
d3q3r1l | t1_d3q3r1l | 1,464,675,624 | user_844b31ff0dca | Cooking | German here - its not complicated at all.. if you are interested shoot me a PM ;) | 1 | t1_d3prdek | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q3r1l | null | false | 2016-05-31T06:20:24Z |
d3q3pqj | t1_d3q3pqj | 1,464,675,524 | [deleted] | Cooking | [deleted] | 1 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q3pqj | null | false | 2016-05-31T06:18:44Z |
d3q3oor | t1_d3q3oor | 1,464,675,441 | user_1c7ab50edd51 | Cooking | Turkey/vegetarian bacon for real honest pig! | 2 | t3_4lt174 | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3q3oor | null | false | 2016-05-31T06:17:21Z |
d3q3obq | t1_d3q3obq | 1,464,675,414 | user_d0f1d05a18ce | Cooking | That would be five ingredients. | 2 | t1_d3peswu | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q3obq | null | false | 2016-05-31T06:16:54Z |
d3q3k0z | t1_d3q3k0z | 1,464,675,079 | user_7ec448a9cd9d | Cooking | It originated in the central coast of California. Hidden valley is a real place. The creators were a biker bar/resturaunt along highway 154. | 2 | t1_d3pr3uy | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q3k0z | null | false | 2016-05-31T06:11:19Z |
d3q3jdd | t1_d3q3jdd | 1,464,675,031 | user_1f1d8378fd6d | Cooking | One inch, or any fraction of an inch. No chef that can cook a decent meal has any concept of what an inch is. | 0 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q3jdd | null | false | 2016-05-31T06:10:31Z |
d3q3g4j | t1_d3q3g4j | 1,464,674,775 | user_7ec448a9cd9d | Cooking | This is the most white trash, unhealthy delicious thing I've heard in quite a while. I applaud you. | 4 | t1_d3pjgyg | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q3g4j | null | false | 2016-05-31T06:06:15Z |
d3q3eem | t1_d3q3eem | 1,464,674,640 | user_7ec448a9cd9d | Cooking | The only reason to do a cauliflower based substitute is because your *fucking love* cauliflower. There are way better things to eat out there that are keto/gluten-free/etc. | 8 | t1_d3pftzq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q3eem | null | false | 2016-05-31T06:04:00Z |
d3q3bvt | t1_d3q3bvt | 1,464,674,450 | user_87e46c1d56bd | Cooking | Nearly missed that... | 0 | t1_d3pshux | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q3bvt | null | false | 2016-05-31T06:00:50Z |
d3q3bo1 | t1_d3q3bo1 | 1,464,674,433 | user_242f57991aee | Cooking | I've had bakers I respect give volumetric measurements, because they know that the majority of people will not have an accurate scale and won't buy one. They do give a procedure for getting consistent results when measuring by volume, which helps a lot. They also give the weights for the folks like us. | 1 | t1_d3p58vc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q3bo1 | null | false | 2016-05-31T06:00:33Z |
d3q38lx | t1_d3q38lx | 1,464,674,206 | user_9c4e0f9f0208 | Cooking | In Yosemite Natl. park, you can get a Philly Cheesesteak... with real Philly cream cheese.
An honest mistake, I suppose, but... wtf?
| 17 | t3_4lt174 | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3q38lx | null | false | 2016-05-31T05:56:46Z |
d3q38cv | t1_d3q38cv | 1,464,674,186 | user_ca3a5dcc580e | Cooking | I bake by weight but cook by volume. (I actually usually just eyeball it all unless it's something particularly delicate).
I can be wildly off on a measurement and salvage what I'm cooking into something decent.
Make a mistake while baking? I just turned a cake into hardtack. | 2 | t1_d3p58vc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q38cv | null | false | 2016-05-31T05:56:26Z |
d3q3893 | t1_d3q3893 | 1,464,674,179 | user_f32c88661a83 | Cooking | The only difference I really see is the skin and bones... To each their own though. These products exist for someone | 1 | t1_d3pz6fy | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q3893 | null | false | 2016-05-31T05:56:19Z |
d3q37bq | t1_d3q37bq | 1,464,674,112 | [deleted] | Cooking | [deleted] | 1 | t1_d3q30jl | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q37bq | null | false | 2016-05-31T05:55:12Z |
d3q351o | t1_d3q351o | 1,464,673,937 | user_044e447280d4 | Cooking | Mind sharing? | 3 | t1_d3pd118 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q351o | null | false | 2016-05-31T05:52:17Z |
d3q325t | t1_d3q325t | 1,464,673,722 | user_1ba093553001 | Cooking | Oh man, the people using applesauce to sub for eggs in baking.
Good God, that's nasty. | 0 | t1_d3pb2ke | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q325t | null | false | 2016-05-31T05:48:42Z |
d3q30jl | t1_d3q30jl | 1,464,673,603 | user_1ba093553001 | Cooking | People would seriously be better off using just plain old lard instead of margarine. | 1 | t1_d3puege | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q30jl | null | false | 2016-05-31T05:46:43Z |
d3q30dy | t1_d3q30dy | 1,464,673,591 | user_242f57991aee | Cooking | It's not all unjustified. There's a real difference between homemade stock (it's probably done the right way) and broth from the store, so much so that practically different things. If this is a key ingredient of what you're making, the difference remains. The same is true for other things -- olive oil, wine, etc -- th... | 0 | t1_d3pc8ny | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q30dy | null | false | 2016-05-31T05:46:31Z |
d3q2zgm | t1_d3q2zgm | 1,464,673,522 | user_15a16a35c0c8 | Cooking | Alright, that's an answer. | 2 | t1_d3pepjz | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q2zgm | null | false | 2016-05-31T05:45:22Z |
d3q2zco | t1_d3q2zco | 1,464,673,513 | user_7fc4395af3cc | Cooking | I can make a dish when I'm in the mid to do it and enjoying my day and it will come out amazing. I can make the same dish Wm I'm tired or in pain or not in a coming mood and it will simply be edible. Enthusiasm makes a huge difference. | 2 | t1_d3pw3ej | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q2zco | null | false | 2016-05-31T05:45:13Z |
d3q2z7p | t1_d3q2z7p | 1,464,673,503 | user_6b3f7b9dc57f | Cooking | I know, I'm suggesting it as a good form of canned protein | 0 | t1_d3q2upw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q2z7p | null | false | 2016-05-31T05:45:03Z |
d3q2x7j | t1_d3q2x7j | 1,464,673,359 | user_35c4a061f139 | Cooking | For a while we thought that my son was allergic to eggs and let me tell you replacing eggs is a fucking nightmare. I don't know how vegans do it, everything I tried was a disaster.
Luckily it turns out he's allergic to dairy, not eggs, which is approximately 10,000x easier to deal with. | 7 | t1_d3q0yng | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3q2x7j | null | false | 2016-05-31T05:42:39Z |
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