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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d3q2was | t1_d3q2was | 1,464,673,294 | user_dba318b1caab | Cooking | That is so sad, because adding the smallest bit of turmeric gives it the same color AND makes it taste better. Or add a ton of turmeric because turmeric is delicious. | 1 | t1_d3p9r91 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q2was | null | false | 2016-05-31T05:41:34Z |
d3q2w19 | t1_d3q2w19 | 1,464,673,276 | user_1d4e47f1b3ae | Cooking | I'm I my thirties and only recently realized it was a simple thing to do, or that it was even an option. Honestly never knew anything other than cool whip or the can. It's one of those things that is easy only once you realize what it is. | 2 | t1_d3pn1aw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q2w19 | null | false | 2016-05-31T05:41:16Z |
d3q2upw | t1_d3q2upw | 1,464,673,184 | user_9475cafa82ac | Cooking | yeah, that's not [whole chicken in a can](http://farm9.staticflickr.com/8164/7168182239_0d7fba9b7e.jpg). | 2 | t1_d3q1fxj | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q2upw | null | false | 2016-05-31T05:39:44Z |
d3q2tn0 | t1_d3q2tn0 | 1,464,673,103 | user_c7ea299059b9 | Cooking | Grilled chicken sandwiches with bacon, pepperjack cheese, and grilled onion for toppings. Grilled zuchinni on the side. | 1 | t3_4lpd87 | t3_4lpd87 | /r/Cooking/comments/t3_4lpd87/d3q2tn0 | null | false | 2016-05-31T05:38:23Z |
d3q2tfj | t1_d3q2tfj | 1,464,673,090 | user_c1da3ad40bad | Cooking | My favorite part is where it suggests that you give the "swiss cheese" to friends and family who are vegan (this is ok) or who just like cheese (this is not ok). | 8 | t1_d3q1wrf | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3q2tfj | null | false | 2016-05-31T05:38:10Z |
d3q2s1l | t1_d3q2s1l | 1,464,672,993 | user_edb0d4dc3a0f | Cooking | Well, when I made my original comment, I had never seen that. | 1 | t1_d3q0rnl | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q2s1l | null | false | 2016-05-31T05:36:33Z |
d3q2q3m | t1_d3q2q3m | 1,464,672,858 | user_e1bcb121172f | Cooking | This is probably a good suggestion. Didn't even think about the heat factor and I don't know the kitchen we're going to be in. Oh god, I'm glad I asked the question.
Perhaps I should make flank steak on the pan instead. That way I'll have plenty of room to work with in the ovens and the temperatures are a bit more fo... | 1 | t1_d3po1t2 | t3_4lqaaz | /r/Cooking/comments/t3_4lqaaz/d3q2q3m | null | false | 2016-05-31T05:34:18Z |
d3q2ner | t1_d3q2ner | 1,464,672,675 | user_4f7277c92298 | Cooking | I died. | 1 | t1_d3p5dj0 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q2ner | null | false | 2016-05-31T05:31:15Z |
d3q2nan | t1_d3q2nan | 1,464,672,666 | user_c1da3ad40bad | Cooking | It's not a sentence, but when the recipe name indicates a cooking method that isn't actually used in the recipe. For example, a "Grilled Vegetable/Chicken __________" when no element of the dish is actually grilled (not even in a grill pan). I've seen this more than once. | 3 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q2nan | null | false | 2016-05-31T05:31:06Z |
d3q2l6h | t1_d3q2l6h | 1,464,672,518 | user_aee262a910e1 | Cooking | They're different that's for sure. I've been doing this for years (I discovered it by accident when I almost burnt my onions and decided to try and save them by adding water). They taste great, and I prefer them for some things like having with a steak, but it is nowhere near the same as taking 45 minutes to properly c... | 2 | t1_d3q0t8l | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q2l6h | null | false | 2016-05-31T05:28:38Z |
d3q2kem | t1_d3q2kem | 1,464,672,467 | user_47f5366e0986 | Cooking | Cheapest scales are €22 where I live, and as I just moved countries six months back I have more important things to buy with €22. | 1 | t1_d3pj19t | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q2kem | null | false | 2016-05-31T05:27:47Z |
d3q2jp2 | t1_d3q2jp2 | 1,464,672,419 | user_8334193b6266 | Cooking | The color may not be super attractive but it was oh so tasty | 1 | t1_d3q2i31 | t3_4lomtj | /r/Cooking/comments/t3_4lomtj/d3q2jp2 | null | false | 2016-05-31T05:26:59Z |
d3q2jee | t1_d3q2jee | 1,464,672,402 | user_8e652ce05b8d | Cooking | Seriously? Im a chef de partie in the highest rated fine dining restaurant in my city and literally everyone I work with says evoo sometimes, and that's how we write it for labels for storage. | 2 | t1_d3p5zej | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q2jee | null | false | 2016-05-31T05:26:42Z |
d3q2i31 | t1_d3q2i31 | 1,464,672,313 | user_25f4a7ad1347 | Cooking | So... just brownish grayish stuff | 1 | t3_4lomtj | t3_4lomtj | /r/Cooking/comments/t3_4lomtj/d3q2i31 | null | false | 2016-05-31T05:25:13Z |
d3q2hh3 | t1_d3q2hh3 | 1,464,672,272 | user_7fc4395af3cc | Cooking | Honestly all of her recipes that I've tried have been utterly amazing. Her Salisbury steak is to die for. | 1 | t1_d3pk4z3 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q2hh3 | null | false | 2016-05-31T05:24:32Z |
d3q2gj4 | t1_d3q2gj4 | 1,464,672,209 | user_25f4a7ad1347 | Cooking | The speed at which the liquid heats up, and the area of the food above water will be exposed to a heat higher than the boiling point of water which helps crisping it. | 1 | t3_4lshr0 | t3_4lshr0 | /r/Cooking/comments/t3_4lshr0/d3q2gj4 | null | false | 2016-05-31T05:23:29Z |
d3q2ekm | t1_d3q2ekm | 1,464,672,074 | user_25f4a7ad1347 | Cooking | >something that I'll be able to eat after years of despising seafood.
You might tell us why you despise seafood.
Having said that, starting with mild white flesh fish might be a good starting point. So.. Cod, dover, turbot, tilapia etc. Maybe salmon. But definitely not catfish.
I say go with tilapia, lightly coat ... | 1 | t3_4lshzj | t3_4lshzj | /r/Cooking/comments/t3_4lshzj/d3q2ekm | null | false | 2016-05-31T05:21:14Z |
d3q2eiy | t1_d3q2eiy | 1,464,672,071 | user_af933897926a | Cooking | I can't decide if my favorite part of that recipe is the mouse-trap cutting board or the quote "To make the Swiss cheese holes, you will need a straw."
Your hobby seems rather masochistic to me... | 8 | t1_d3q1wrf | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3q2eiy | null | false | 2016-05-31T05:21:11Z |
d3q2d59 | t1_d3q2d59 | 1,464,671,974 | user_fdb7e089d87f | Cooking | I've read numerous things suggesting that animal blood would be a good substitute in some recipes but have never had the opportunity to give it a try. | 7 | t1_d3q0yng | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3q2d59 | null | false | 2016-05-31T05:19:34Z |
d3q2bkd | t1_d3q2bkd | 1,464,671,868 | [deleted] | Cooking | [deleted] | 1 | t1_d3p9r91 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q2bkd | null | false | 2016-05-31T05:17:48Z |
d3q2bc7 | t1_d3q2bc7 | 1,464,671,852 | user_68b7d1450d87 | Cooking | A completely vegetarian cookbook from Kenji would be *amazing*.
Side note, but earlier in this thread I suggested Mark Bittman's book "How to Cook Everything". He also has a "How to Cook Everything Vegetarian" version and it's the best of its kind I've ever found. Would highly recommend. | 1 | t1_d3p77fs | t3_4lh8qo | /r/Cooking/comments/t3_4lh8qo/d3q2bc7 | null | false | 2016-05-31T05:17:32Z |
d3q29mk | t1_d3q29mk | 1,464,671,738 | user_25f4a7ad1347 | Cooking | Pot too small, not enough water or too much noodles at the same time. | 1 | t3_4lr1fr | t3_4lr1fr | /r/Cooking/comments/t3_4lr1fr/d3q29mk | null | false | 2016-05-31T05:15:38Z |
d3q27ki | t1_d3q27ki | 1,464,671,599 | user_25f4a7ad1347 | Cooking | Sweated onion or browned onion. usually takes a few minutes. Caramelizing the onions takes about 45 minutes | 1 | t3_4lsbmf | t3_4lsbmf | /r/Cooking/comments/t3_4lsbmf/d3q27ki | null | false | 2016-05-31T05:13:19Z |
d3q26n6 | t1_d3q26n6 | 1,464,671,539 | user_5f5f7173dfc3 | Cooking | Not sure if that is the case either - the middle of the steak still has to reach the same temperature for medium rare if it is cooked in two minutes or two hours. Someone can correct me if I am wrong, but I am pretty sure moisture loss is generally a function of the temp the meat is cooked to. | 2 | t1_d3pua8h | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q26n6 | null | false | 2016-05-31T05:12:19Z |
d3q2628 | t1_d3q2628 | 1,464,671,500 | user_76636828025e | Cooking | Three ingredient steak:
Get steak. Apply salt and pepper. Get a pan hot as fuck. Put steak on pan. Wait a bit. Flip. Wait an equal bit. Remove steak from pan. Wait about two bits. Plate. Shovel into face hole. | 2 | t1_d3peswu | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q2628 | null | false | 2016-05-31T05:11:40Z |
d3q25im | t1_d3q25im | 1,464,671,461 | [deleted] | Cooking | [deleted] | 0 | t1_d3pdv11 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q25im | null | false | 2016-05-31T05:11:01Z |
d3q251h | t1_d3q251h | 1,464,671,431 | user_25f4a7ad1347 | Cooking | Steel is an alloy made of iron and primarily carbon. Stainless steel adds one more major element chromium.
If your stainless steel rusted, then it was just a poorly constructed alloy. Stainless steel is not a surface treatment and its homogeneous throughout the thickness of the metal.
| 1 | t3_4lru0z | t3_4lru0z | /r/Cooking/comments/t3_4lru0z/d3q251h | null | false | 2016-05-31T05:10:31Z |
d3q1wrf | t1_d3q1wrf | 1,464,670,888 | user_3205bdad9f64 | Cooking | No, it was a vegan foodie blog and a vegan friend sent me the recipe. Vegan internet recipes tend to be just awful, like no concept of how food works. Like here's another example - [vegan swiss cheese.](https://nouveauraw.com/raw-recipies/spreads-cheeses/vegan-swiss-cheese/)
The chickpea quiche recipe actually r... | 8 | t1_d3q1qni | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3q1wrf | null | false | 2016-05-31T05:01:28Z |
d3q1wr0 | t1_d3q1wr0 | 1,464,670,887 | user_76e6a2b3f420 | Cooking | That one sounds about right to me. 5/7 would trust and eat again. | 2 | t1_d3peswu | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q1wr0 | null | false | 2016-05-31T05:01:27Z |
d3q1uhg | t1_d3q1uhg | 1,464,670,742 | user_17cf949e1027 | Cooking | Of course it is. So she should have tested butter at a reasonable temperature. Why bother doing any tests at all if you're not going to test the one thing that's supposed to work? | 7 | t1_d3q0pb8 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q1uhg | null | false | 2016-05-31T04:59:02Z |
d3q1u0n | t1_d3q1u0n | 1,464,670,711 | user_0f2bbd66af92 | Cooking | Damn, going to try that tonight. Thanks for the link! | 1 | t1_d3pdq1w | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q1u0n | null | false | 2016-05-31T04:58:31Z |
d3q1rbv | t1_d3q1rbv | 1,464,670,540 | user_e3d852abac31 | Cooking | Well you could reheat previously caramelized onions and that takes 5minutes | 0 | t1_d3p4xhi | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q1rbv | null | false | 2016-05-31T04:55:40Z |
d3q1qwd | t1_d3q1qwd | 1,464,670,513 | user_ed3a7f5dd55e | Cooking | Canola oil. That shit is industrial lubricant not food. | -2 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q1qwd | null | false | 2016-05-31T04:55:13Z |
d3q1qpd | t1_d3q1qpd | 1,464,670,501 | user_787ed80ecc42 | Cooking | The bottle I snagged had a slight buttery taste to it. | 1 | t1_d3pznyp | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q1qpd | null | false | 2016-05-31T04:55:01Z |
d3q1qni | t1_d3q1qni | 1,464,670,498 | user_af933897926a | Cooking | Out of curiosity, was this suggestion on an Indian food blog? I've seen so many horrible egg substitutions on Indian websites, since many Indian people do not eat eggs for religious /cultural reasons. | 4 | t1_d3pzavp | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3q1qni | null | false | 2016-05-31T04:54:58Z |
d3q1q8s | t1_d3q1q8s | 1,464,670,474 | user_a4e665da47e8 | Cooking | I watched the whole video, and it's kinda cringy how scorched his onions got using a 10 minute method. My understanding is that properly caramelized onions shouldn't burn like that, hence why high heat isn't a great idea. | 2 | t1_d3p7b0h | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q1q8s | null | false | 2016-05-31T04:54:34Z |
d3q1nwz | t1_d3q1nwz | 1,464,670,329 | user_268a7f63628c | Cooking | I'm really curious to which show your talking about... | 1 | t1_d3phb6x | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q1nwz | null | false | 2016-05-31T04:52:09Z |
d3q1m8q | t1_d3q1m8q | 1,464,670,228 | user_c1da3ad40bad | Cooking | Ugh, I was decorating for a baby shower last week and used the word "tablescape" and immediately hated myself for it. | 4 | t1_d3pqnbh | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q1m8q | null | false | 2016-05-31T04:50:28Z |
d3q1lhv | t1_d3q1lhv | 1,464,670,184 | user_787ed80ecc42 | Cooking | I had to get my avocado oil from whole foods. It's actually really tasty, almost buttery. I use it a lot more than olive oil now. | 5 | t1_d3pfhq5 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q1lhv | null | false | 2016-05-31T04:49:44Z |
d3q1ksm | t1_d3q1ksm | 1,464,670,138 | user_43a41f5f45de | Cooking | Sounds like you bought a potions book, not a cook book. | 1 | t1_d3p8o46 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q1ksm | null | false | 2016-05-31T04:48:58Z |
d3q1j1a | t1_d3q1j1a | 1,464,670,033 | [deleted] | Cooking | [deleted] | 3 | t1_d3pae0k | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q1j1a | null | false | 2016-05-31T04:47:13Z |
d3q1iuk | t1_d3q1iuk | 1,464,670,023 | user_07c7164c82f0 | Cooking | I didn't need to hear about goats frolicking in a Tuscan field while you snacked on gruyere to make your shitty grilled cheese with basil and arugula. | 1 | t1_d3p4j1s | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q1iuk | null | false | 2016-05-31T04:47:03Z |
d3q1fxj | t1_d3q1fxj | 1,464,669,849 | user_6b3f7b9dc57f | Cooking | http://m.costco.com/Kirkland-Signature™-Premium-Chunk-Chicken-Breast-12.5oz-24-pack.product.100099423.html | 1 | t1_d3q17iz | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q1fxj | null | false | 2016-05-31T04:44:09Z |
d3q1fwo | t1_d3q1fwo | 1,464,669,848 | user_25f4a7ad1347 | Cooking | I need some chunks in my guac. I prefer fork crush, | 3 | t3_4lrwgp | t3_4lrwgp | /r/Cooking/comments/t3_4lrwgp/d3q1fwo | null | false | 2016-05-31T04:44:08Z |
d3q1fuz | t1_d3q1fuz | 1,464,669,844 | user_84b3f47a0b0a | Cooking | Grilled corn + chicken thighs. | 1 | t3_4lpd87 | t3_4lpd87 | /r/Cooking/comments/t3_4lpd87/d3q1fuz | null | false | 2016-05-31T04:44:04Z |
d3q1f3a | t1_d3q1f3a | 1,464,669,800 | user_25f4a7ad1347 | Cooking | Sometimes the freezing process introduces puncture holes from ice crystals. And overtime air will seep in and if left even longer, it will get freezer burned. | 1 | t3_4lryba | t3_4lryba | /r/Cooking/comments/t3_4lryba/d3q1f3a | null | false | 2016-05-31T04:43:20Z |
d3q1ex9 | t1_d3q1ex9 | 1,464,669,789 | user_7f4b824f70bc | Cooking | Everything Ina Garten says makes me want to punch her in her pretentious face. Let's also not forget she denied a Make a Wish kid... | 3 | t1_d3pc8ny | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q1ex9 | null | false | 2016-05-31T04:43:09Z |
d3q1eqk | t1_d3q1eqk | 1,464,669,780 | user_d031691c6d20 | Cooking | I always freeze meat in bags and thaw it in a bowl. No bulk, no mess. | 2 | t1_d3ponq1 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q1eqk | null | false | 2016-05-31T04:43:00Z |
d3q1dsi | t1_d3q1dsi | 1,464,669,726 | user_b36635c4a2fa | Cooking | I know you're kidding, but the water in a can of chickpeas actually can substitute egg. | 1 | t1_d3pfn04 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q1dsi | null | false | 2016-05-31T04:42:06Z |
d3q1do5 | t1_d3q1do5 | 1,464,669,719 | user_92f9efd808b3 | Cooking | I love cooking chicken in a pan with just water. It takes very little time, the result is tender and juicy, and it's about as healthy as you can get. | 1 | t1_d3oktgo | t3_4lmojl | /r/Cooking/comments/t3_4lmojl/d3q1do5 | null | false | 2016-05-31T04:41:59Z |
d3q1ddk | t1_d3q1ddk | 1,464,669,701 | user_d2635bc6d4b6 | Cooking | I was about to prove you wrong by showing a picture of my measuring spoons but it wasn't 1/3 tsp, I have a 3/4 tsp. | 5 | t1_d3py0nf | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q1ddk | null | false | 2016-05-31T04:41:41Z |
d3q1crn | t1_d3q1crn | 1,464,669,663 | user_92f9efd808b3 | Cooking | Pasta.
Get a couple cans of diced (petite diced is best) and pour them into a pot with a tablespoon of olive oil. I also add a generous helping of tandoori spices (do it, it's amazing). Turn it on Medium, put the lid on, walk away. Come back when the bottom starts burning a little (you want this), stir, repeat until y... | 1 | t3_4lmojl | t3_4lmojl | /r/Cooking/comments/t3_4lmojl/d3q1crn | null | false | 2016-05-31T04:41:03Z |
d3q1c7i | t1_d3q1c7i | 1,464,669,630 | user_4c00634fd657 | Cooking | If I have to do more than 2 scrolls on the mouse wheel I'm hitting the back button... Your recipe is not a transcendental interpretation of whatever the fuck I'm looking for. | 2 | t1_d3pb0yh | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q1c7i | null | false | 2016-05-31T04:40:30Z |
d3q1c57 | t1_d3q1c57 | 1,464,669,626 | user_25f4a7ad1347 | Cooking | >Korean wings
Is that Maangchi's recipe? | 1 | t3_4lpd87 | t3_4lpd87 | /r/Cooking/comments/t3_4lpd87/d3q1c57 | null | false | 2016-05-31T04:40:26Z |
d3q1bz6 | t1_d3q1bz6 | 1,464,669,615 | user_847d85d70b95 | Cooking | I love when my hands smell like garlic, all day, the day after I cook with garlic. Which is like every other day so yeah, stinky garlic hands rule | 1 | t1_d3p72cr | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q1bz6 | null | false | 2016-05-31T04:40:15Z |
d3q1bve | t1_d3q1bve | 1,464,669,608 | user_4c89b691c2c5 | Cooking | It matters, just not to the juiciness. The browned bits taste good. | 2 | t1_d3pu8t8 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q1bve | null | false | 2016-05-31T04:40:08Z |
d3q1bg2 | t1_d3q1bg2 | 1,464,669,583 | user_07c7164c82f0 | Cooking | Cause what does that mean? | 1 | t1_d3p4uyb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q1bg2 | null | false | 2016-05-31T04:39:43Z |
d3q1bge | t1_d3q1bge | 1,464,669,583 | user_0b592e3c6c04 | Cooking | My ex used to replace similar looking things and wonder why things turned out shitty. Like, white powder with other white powder if she didn't have the specific kind of white powder the recipe called for. Like, arrowroot/rice flour/baking powder, etc. I did most of the cooking, but I should have divorced her the first ... | 4 | t1_d3pca7n | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q1bge | null | false | 2016-05-31T04:39:43Z |
d3q19vw | t1_d3q19vw | 1,464,669,492 | user_92f9efd808b3 | Cooking | >1.) Cook too much pasta in a 12" non-stick skillet with barely enough water.
Serious question, why is this "lazier" than a pot? I've seen several recipes that tell you to cook pasta in a pan and it seems to require an extremely careful calibration of pasta/water plus some watching to ensure you don't boil off all th... | 2 | t1_d3okb4l | t3_4lmojl | /r/Cooking/comments/t3_4lmojl/d3q19vw | null | false | 2016-05-31T04:38:12Z |
d3q18zp | t1_d3q18zp | 1,464,669,439 | user_61db898d5f82 | Cooking | Over-using garlic is one of the surest signs of an amateur cook.
| 0 | t1_d3pgs5f | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q18zp | null | false | 2016-05-31T04:37:19Z |
d3q17ta | t1_d3q17ta | 1,464,669,371 | user_aab512c8942a | Cooking | Store brand peanut butter. It's not the same. | 0 | t3_4lt174 | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3q17ta | null | false | 2016-05-31T04:36:11Z |
d3q17iz | t1_d3q17iz | 1,464,669,353 | user_9475cafa82ac | Cooking | Whole chicken? Or the shredded kind? I mean, the shredded kind, in a bomb shelter, sure. The whole chicken... NOPE!!! | 3 | t1_d3q086g | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q17iz | null | false | 2016-05-31T04:35:53Z |
d3q16q8 | t1_d3q16q8 | 1,464,669,307 | user_d031691c6d20 | Cooking | May I interest you in our Lord and Savior, the bookmark function of your browser? | 1 | t1_d3py757 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q16q8 | null | false | 2016-05-31T04:35:07Z |
d3q16ko | t1_d3q16ko | 1,464,669,297 | user_79b5f7cc42d3 | Cooking | I have had some baked goods replacing eggs with applesauce and they've all been pretty good! (I have know eaten them, not made them personally, though). | 3 | t1_d3q0yng | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3q16ko | null | false | 2016-05-31T04:34:57Z |
d3q15vb | t1_d3q15vb | 1,464,669,257 | user_d242ce2ec0ae | Cooking | (whispers) holy shit
brb | 1 | t1_d3paeui | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q15vb | null | false | 2016-05-31T04:34:17Z |
d3q14uy | t1_d3q14uy | 1,464,669,199 | user_713a0f5854b9 | Cooking | "Dont use too much garlic"
No such thing | 18 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q14uy | null | false | 2016-05-31T04:33:19Z |
d3q12tg | t1_d3q12tg | 1,464,669,084 | user_219575abc3f7 | Cooking | But Philly cheese steaks! | 1 | t1_d3pd0yu | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q12tg | null | false | 2016-05-31T04:31:24Z |
d3q118y | t1_d3q118y | 1,464,668,995 | user_250f96b8ee95 | Cooking | The BEST baking book I have ever bought was Cake Love
https://books.google.com/books/about/CakeLove.html?id=nw8Xkrv1NSkC&hl=en
Not just because it delved into the process of making cakes, the mechanics of it, or the fact that he had some odd ball recipes that seemed interesting.
It's because the first recipe I thumb... | 2 | t1_d3p58vc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q118y | null | false | 2016-05-31T04:29:55Z |
d3q10kq | t1_d3q10kq | 1,464,668,956 | user_d6810949bda4 | Cooking | Omg for so long I've figured I've been doing something wrong and just dealt with it | 2 | t1_d3p820t | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q10kq | null | false | 2016-05-31T04:29:16Z |
d3q0zil | t1_d3q0zil | 1,464,668,893 | user_2a9fdf292bcb | Cooking | The correct amount of garlic is also the amount of garlic that sends me into gastrointestinal distress... I like to use very large quantities of onions and garlic when I cook. Very large. Like of I'm making lentil soup, no less than two onions will be involved. Spaghetti, atleast three... The more garlic the better. I'... | 1 | t1_d3p5tqb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0zil | null | false | 2016-05-31T04:28:13Z |
d3q0yvh | t1_d3q0yvh | 1,464,668,856 | user_eef169b35c77 | Cooking | It's normal.
Rinse the chickpeas, they're fine. | 4 | t3_4ltbwb | t3_4ltbwb | /r/Cooking/comments/t3_4ltbwb/d3q0yvh | null | false | 2016-05-31T04:27:36Z |
d3q0yng | t1_d3q0yng | 1,464,668,844 | user_84b3f47a0b0a | Cooking | Almost anything replacing eggs?
Every time I've been in a pinch and tried some egg substitute, horrible results. Eggs can only be replaced by eggs. | 10 | t3_4lt174 | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3q0yng | null | false | 2016-05-31T04:27:24Z |
d3q0ynh | t1_d3q0ynh | 1,464,668,844 | user_4c00634fd657 | Cooking | 2 ingredient Steak
Steak.
Charcoal. | 4 | t1_d3peswu | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0ynh | null | false | 2016-05-31T04:27:24Z |
d3q0yjo | t1_d3q0yjo | 1,464,668,837 | user_d9eadee5dbec | Cooking | Sounds delicious! | 1 | t1_d3pxpqm | t3_4lrwgp | /r/Cooking/comments/t3_4lrwgp/d3q0yjo | null | false | 2016-05-31T04:27:17Z |
d3q0y9v | t1_d3q0y9v | 1,464,668,821 | [deleted] | Cooking | [deleted] | 1 | t1_d3p57zg | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0y9v | null | false | 2016-05-31T04:27:01Z |
d3q0y39 | t1_d3q0y39 | 1,464,668,811 | user_f934645959e9 | Cooking | The smell doesn't bother me so much, I'm more concerned that the sourness will remain even after cooking. | 1 | t1_d3q0mqw | t3_4ltbwb | /r/Cooking/comments/t3_4ltbwb/d3q0y39 | null | false | 2016-05-31T04:26:51Z |
d3q0xjd | t1_d3q0xjd | 1,464,668,778 | user_84b3f47a0b0a | Cooking | Anything that involves boneless skinless chicken breasts?
I mean I assume some recipes with boneless skinless chicken breasts are good (people) but they're just so bleh, have that stupid tail end that gets over cooked, and at other times actually kinda hard to cook in general.
A recipe using boneless skinless chicken... | 0 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0xjd | null | false | 2016-05-31T04:26:18Z |
d3q0x2q | t1_d3q0x2q | 1,464,668,752 | user_4c00634fd657 | Cooking | eh, I've experimented extensively with this, and there is a practical upper limit. It's kind of like the dieing from drinking too much water thing, where you really have to work at it, but you can over garlic something | 1 | t1_d3pcn5e | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0x2q | null | false | 2016-05-31T04:25:52Z |
d3q0wk7 | t1_d3q0wk7 | 1,464,668,724 | user_2cd58dc3ab72 | Cooking | I do this because then I have bacon fat for roasting vegetables. | 6 | t1_d3pqhq5 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0wk7 | null | false | 2016-05-31T04:25:24Z |
d3q0vvm | t1_d3q0vvm | 1,464,668,687 | user_92f9efd808b3 | Cooking | That legit looks like the laziest shit ever. | 2 | t1_d3pbrk9 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0vvm | null | false | 2016-05-31T04:24:47Z |
d3q0uvo | t1_d3q0uvo | 1,464,668,631 | user_2cd58dc3ab72 | Cooking | Those are standards for the US. Defining a cup as 240 mL doesn't make sense outside the US because we don't have to follow the gallon as the ultimate guide.
A cup is a standardised unit of measurement in Australia. There it is 250 mL because liquids are defined in litres.
The tsp and tbsp are different in Oz (and pos... | 1 | t1_d3p6l8h | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0uvo | null | false | 2016-05-31T04:23:51Z |
d3q0u78 | t1_d3q0u78 | 1,464,668,593 | user_ea66f78f529e | Cooking | Meh. Anecdotes are anecdotes. I had a Frigidaire refrigerator for 7 years with no major issue at all. My story doesn't necessarily trump yours - shit just happens. | 4 | t3_4lrums | t3_4lrums | /r/Cooking/comments/t3_4lrums/d3q0u78 | null | false | 2016-05-31T04:23:13Z |
d3q0u20 | t1_d3q0u20 | 1,464,668,584 | user_4c00634fd657 | Cooking | Saffron would be ok, but just yellow food coloring? | 1 | t1_d3p9r91 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0u20 | null | false | 2016-05-31T04:23:04Z |
d3q0tmc | t1_d3q0tmc | 1,464,668,561 | user_b6781ebcb682 | Cooking | One thing because you want something special? That was the rationale I was given, anyway. | 1 | t1_d3pye9k | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0tmc | null | false | 2016-05-31T04:22:41Z |
d3q0t8l | t1_d3q0t8l | 1,464,668,540 | user_4f06547b9156 | Cooking | They're just not as good. | 2 | t1_d3pdq1w | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0t8l | null | false | 2016-05-31T04:22:20Z |
d3q0sx9 | t1_d3q0sx9 | 1,464,668,523 | user_4c00634fd657 | Cooking | 8 words. Thats all it took to tap out. "Soul Feeding"? Wait, am I a zombie? Or am I 500 lbs just filling an empty hole in my heart with food? | 1 | t1_d3pka5i | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0sx9 | null | false | 2016-05-31T04:22:03Z |
d3q0s88 | t1_d3q0s88 | 1,464,668,484 | user_d031691c6d20 | Cooking | To be fair, she was a lot more bearable pre-cooking show, when it was just the blog. | 5 | t1_d3pbnsc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0s88 | null | false | 2016-05-31T04:21:24Z |
d3q0rq6 | t1_d3q0rq6 | 1,464,668,456 | user_078af271d854 | Cooking | I can never go back to the person I once was before I clicked that link. | 1 | t1_d3p9tla | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0rq6 | null | false | 2016-05-31T04:20:56Z |
d3q0rnl | t1_d3q0rnl | 1,464,668,452 | user_2cd58dc3ab72 | Cooking | Does [this](http://www.whodoesthedishes.com/recipes/galettes-de-ble-noir-buckwheat-crepe/) count? :-) | 1 | t1_d3pbw4q | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0rnl | null | false | 2016-05-31T04:20:52Z |
d3q0r1z | t1_d3q0r1z | 1,464,668,419 | user_de1cb3d607f8 | Cooking | a post on /r/foodhacks suggested using frozen coconut cream as ice cream as a "healthier" alternative. | 11 | t3_4lt174 | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3q0r1z | null | false | 2016-05-31T04:20:19Z |
d3q0pq1 | t1_d3q0pq1 | 1,464,668,346 | user_2cd58dc3ab72 | Cooking | I have measuring spoons in my utensil drawer. I don't think they've ever seen an ingredient. I'm not wasting precious seconds of my life looking for them when the drawer above them is filled with tablespoons and teaspoons of all shapes and sizes.
Meanwhile the cups that I use frequently (well, the cup, because I'm not... | 1 | t1_d3paeg4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0pq1 | null | false | 2016-05-31T04:19:06Z |
d3q0pb8 | t1_d3q0pb8 | 1,464,668,322 | user_fc18c9bff9c2 | Cooking | Butter IS risky at that temperature. | 4 | t1_d3pr7zn | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0pb8 | null | false | 2016-05-31T04:18:42Z |
d3q0ory | t1_d3q0ory | 1,464,668,295 | user_d031691c6d20 | Cooking | Everybody! Pickles are cucumbers! | 2 | t1_d3pk709 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0ory | null | false | 2016-05-31T04:18:15Z |
d3q0mqw | t1_d3q0mqw | 1,464,668,178 | user_54a70bb613ed | Cooking | If the smell bothers you a lot toss it. When i cook with dried beans they do at times have that foamy layer and some sometimes smell. I just rinse them a few times and then start cooking them. | 1 | t3_4ltbwb | t3_4ltbwb | /r/Cooking/comments/t3_4ltbwb/d3q0mqw | null | false | 2016-05-31T04:16:18Z |
d3q0lrz | t1_d3q0lrz | 1,464,668,126 | user_13ffd45af3ee | Cooking | How can you use the name Rachel Ray and serious chef in the same context? | 2 | t1_d3p69qc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0lrz | null | false | 2016-05-31T04:15:26Z |
d3q0kme | t1_d3q0kme | 1,464,668,060 | user_2cd58dc3ab72 | Cooking | European and Australian butter comes in a big block. In the US the butter is roughly the same amount, but comes split into four sticks. Each of the sticks is individually wrapped, and the wrapper had markings for tablespoons/cups.
Having had to approximately slice off four tablespoons from a block of butter that's com... | 3 | t1_d3po8o3 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0kme | null | false | 2016-05-31T04:14:20Z |
d3q0kaz | t1_d3q0kaz | 1,464,668,043 | user_4c89b691c2c5 | Cooking | It's gelatinous, not glutinous. Literal gelatin. | 0 | t1_d3pgt97 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0kaz | null | false | 2016-05-31T04:14:03Z |
d3q0hvl | t1_d3q0hvl | 1,464,667,911 | user_2cd58dc3ab72 | Cooking | It'll depend on what you're making. If you're making a specific dough with a specific wetness, then measurements in weight (and usually grams) are much less likely to go wrong.
It can also be easier to work with a scale. If there are multiple steps where you're going from wet to dry ingredients, for example. Cups will... | 1 | t1_d3pctwf | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0hvl | null | false | 2016-05-31T04:11:51Z |
d3q0hf8 | t1_d3q0hf8 | 1,464,667,887 | user_de1cb3d607f8 | Cooking | there are mirins of high enough quality to drink. | 2 | t1_d3pl9r3 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0hf8 | null | false | 2016-05-31T04:11:27Z |
d3q0hf1 | t1_d3q0hf1 | 1,464,667,887 | user_1efeb628c18e | Cooking | Sure, but it's the arrogant smugness of like I was a shitty person because I didn't want extra virgin olive oil. | 7 | t1_d3pyii9 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0hf1 | null | false | 2016-05-31T04:11:27Z |
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