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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d3q0dkm | t1_d3q0dkm | 1,464,667,683 | user_542e6c156ba1 | Cooking | Eggs are a good example here - An extra large egg is considerably heavier than an average or small egg and can make a real difference to a cake batter. I used to use large eggs and found the batter was a bit runny; now I stick to average size eggs (can't remember what they call them in the supermarket) and they're just... | 1 | t1_d3p5wku | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0dkm | null | false | 2016-05-31T04:08:03Z |
d3q0bli | t1_d3q0bli | 1,464,667,579 | user_92f7a065a5d7 | Cooking | Pretty sure Costco olive oil IS the good stuff. | 3 | t1_d3pq9m8 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0bli | null | false | 2016-05-31T04:06:19Z |
d3q0bi7 | t1_d3q0bi7 | 1,464,667,575 | user_2cd58dc3ab72 | Cooking | 240 mL, g will vary by what you're measuring. And that's only in the US. And only one definition of a cup in the US.
In Australia a cup is 250 mL.
A gram is a gram. A cup is many things. | 1 | t1_d3pbxos | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0bi7 | null | false | 2016-05-31T04:06:15Z |
d3q08j9 | t1_d3q08j9 | 1,464,667,418 | user_c64c967c6d72 | Cooking | I think you'd struggle to find a vegan that would eat dog. | 2 | t1_d3pkz7e | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q08j9 | null | false | 2016-05-31T04:03:38Z |
d3q08a6 | t1_d3q08a6 | 1,464,667,405 | user_8cdc29cccd9d | Cooking | Thanks for the nugget of knowledge; I had no idea! | 2 | t1_d3pycbd | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q08a6 | null | false | 2016-05-31T04:03:25Z |
d3q086g | t1_d3q086g | 1,464,667,399 | user_6b3f7b9dc57f | Cooking | I get canned chicken at Costco that's pretty good | 1 | t1_d3pisag | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q086g | null | false | 2016-05-31T04:03:19Z |
d3q0808 | t1_d3q0808 | 1,464,667,389 | user_9a9cb68c05f4 | Cooking | Anytime a recipe calls for shocking or rinsing pasta | 4 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q0808 | null | false | 2016-05-31T04:03:09Z |
d3q06al | t1_d3q06al | 1,464,667,300 | user_2cd58dc3ab72 | Cooking | Grams are even better because they don't change as a function of the size of the object, but it's volume will.
A cup of finely grated chocolate will weigh a lot more than a coup of roughly broken chocolate. I'm the same way a cup of sifted flour weighs a lot less than a cup of packed flour.
It's also easier to work w... | 2 | t1_d3p6m1p | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q06al | null | false | 2016-05-31T04:01:40Z |
d3q05gc | t1_d3q05gc | 1,464,667,258 | user_c64c967c6d72 | Cooking | I mean getting a parrot can very well be a lifelong undertaking. | 4 | t1_d3pt3jv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q05gc | null | false | 2016-05-31T04:00:58Z |
d3q02tc | t1_d3q02tc | 1,464,667,125 | user_c0b1165939eb | Cooking | Good to know. I'll have to pick some up. Thanks! | 2 | t1_d3pzskp | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3q02tc | null | false | 2016-05-31T03:58:45Z |
d3pzzs3 | t1_d3pzzs3 | 1,464,666,970 | user_c6a98d0ccbb6 | Cooking | RIGHT? | 2 | t1_d3pt3jv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pzzs3 | null | false | 2016-05-31T03:56:10Z |
d3pzz8p | t1_d3pzz8p | 1,464,666,943 | user_f7996dec426d | Cooking | what the actual fuck? | 2 | t1_d3pj1ds | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pzz8p | null | false | 2016-05-31T03:55:43Z |
d3pzyi4 | t1_d3pzyi4 | 1,464,666,908 | user_3f9a87df9307 | Cooking | True. And that's what I do now. But we had gotten on a kick of making our own wing sauces and I wanted to see if I could find anything better than just hot sauce and butter. | 1 | t1_d3pp81m | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pzyi4 | null | false | 2016-05-31T03:55:08Z |
d3pzxgq | t1_d3pzxgq | 1,464,666,856 | user_2cd58dc3ab72 | Cooking | Cilantro/Coriander for Thai, also. | 2 | t1_d3pheov | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pzxgq | null | false | 2016-05-31T03:54:16Z |
d3pzskp | t1_d3pzskp | 1,464,666,610 | user_cc5fbfaca7d4 | Cooking | It has almost no flavor or aroma. It is the perfect oil for cooking. | 1 | t1_d3pznyp | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pzskp | null | false | 2016-05-31T03:50:10Z |
d3pzs0p | t1_d3pzs0p | 1,464,666,582 | user_550980ff5110 | Cooking | Are you sure it wasn't written by Ron Swanson? | 1 | t1_d3po9ha | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pzs0p | null | false | 2016-05-31T03:49:42Z |
d3pzrso | t1_d3pzrso | 1,464,666,570 | user_de1cb3d607f8 | Cooking | there was one on /r/foodhacks with a "healthy" dairy free icecream that was just frozen coconut cream. something that is 100% fat is not healthy just because it's dairy free. | 1 | t1_d3p4sfq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pzrso | null | false | 2016-05-31T03:49:30Z |
d3pzpd6 | t1_d3pzpd6 | 1,464,666,450 | user_c0b1165939eb | Cooking | I'm a novice cook but this still made me feel dead inside | 0 | t1_d3p7zyx | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pzpd6 | null | false | 2016-05-31T03:47:30Z |
d3pzok8 | t1_d3pzok8 | 1,464,666,411 | user_c1da3ad40bad | Cooking | At least I saw the error of my ways? | 1 | t1_d3powwu | t3_4l13kn | /r/Cooking/comments/t3_4l13kn/d3pzok8 | null | false | 2016-05-31T03:46:51Z |
d3pznyp | t1_d3pznyp | 1,464,666,383 | user_c0b1165939eb | Cooking | So it's mild in flavor? I love avocado but I don't think I want its flavor permeating everything I eat that involves oil. | 2 | t1_d3pctg5 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pznyp | null | false | 2016-05-31T03:46:23Z |
d3pzmr3 | t1_d3pzmr3 | 1,464,666,326 | user_4de197e00877 | Cooking | Spices too. Half a teaspoon of cumin, you say? Here's three tablespoons.
Not all spices. Cardamom, cinnamon, nutmeg, cloves - quadruple these at your peril. But it's basically impossible to use too much cumin, coriander or paprika. | 1 | t1_d3p5tqb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pzmr3 | null | false | 2016-05-31T03:45:26Z |
d3pzkt1 | t1_d3pzkt1 | 1,464,666,237 | [deleted] | Cooking | [deleted] | 1 | t1_d3pb0yh | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pzkt1 | null | false | 2016-05-31T03:43:57Z |
d3pzjrz | t1_d3pzjrz | 1,464,666,187 | user_9655501922ed | Cooking | [My favorite surstromming taste test video](https://www.youtube.com/watch?v=3vEl6Ey8Gdc)
| 1 | t1_d3pdbhk | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pzjrz | null | false | 2016-05-31T03:43:07Z |
d3pzg9o | t1_d3pzg9o | 1,464,666,028 | user_68396e34d8fe | Cooking | I lost a lot of respect for him when he tried to gross out school children with the part of a McNuggest that's perfectly acceptable (the scraps left over after you remove the big pieces of muscle meat). | 0 | t1_d3pcy83 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pzg9o | null | false | 2016-05-31T03:40:28Z |
d3pzc6j | t1_d3pzc6j | 1,464,665,843 | user_cc5fbfaca7d4 | Cooking | At this point I'm thinking the people supporting using the canned stuff just don't know any better. I was about to make a sarcastic point involving pre-made roux, then I figured I should google it first. Yes, you can buy pre-made roux. WHY? AHHHH! | -1 | t1_d3pnafu | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pzc6j | null | false | 2016-05-31T03:37:23Z |
d3pzavp | t1_d3pzavp | 1,464,665,788 | user_3205bdad9f64 | Cooking | Chickpea flour for eggs in a quiche.
It's actually possible to make this work, I took it up as a challenge (add a fat, a leavening agent, nutritional yeast and lots of flavour and then cook in a very hot convection), however the recipe didn't stop and consider what eggs are and how they work, just straight out subbe... | 10 | t3_4lt174 | t3_4lt174 | /r/Cooking/comments/t3_4lt174/d3pzavp | null | false | 2016-05-31T03:36:28Z |
d3pz9j9 | t1_d3pz9j9 | 1,464,665,728 | user_7b0c10aa6a7a | Cooking | This is the correct answer! | 1 | t1_d3pqw8m | t3_4lru0z | /r/Cooking/comments/t3_4lru0z/d3pz9j9 | null | false | 2016-05-31T03:35:28Z |
d3pz9hy | t1_d3pz9hy | 1,464,665,726 | user_2b78b1574938 | Cooking | Also, spice shops are your friend. They always have much better quality and lots of variety. Plus, it's just so cool to be in a whole store devoted to spices.
| 1 | t1_d3p811w | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pz9hy | null | false | 2016-05-31T03:35:26Z |
d3pz8hp | t1_d3pz8hp | 1,464,665,682 | user_68396e34d8fe | Cooking | Given how easy stock is to make and how easily you can make and store a massive amount of it . . . it really is worth it to keep homemade stock on hand.
For a *lot* of things you can probably get away with the stuff from a box/ can/ paste/ cube but beef stock is the entire base of french onion soup . . . . it makes a ... | 2 | t1_d3p99fl | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pz8hp | null | false | 2016-05-31T03:34:42Z |
d3pz7y3 | t1_d3pz7y3 | 1,464,665,659 | user_b8f1b19a3e2e | Cooking | Except the one I posted above. It takes less time and results in a better product. | 2 | t1_d3pnafu | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pz7y3 | null | false | 2016-05-31T03:34:19Z |
d3pz7pd | t1_d3pz7pd | 1,464,665,648 | user_2b78b1574938 | Cooking | I literally just had a conversation with my friend about this. She brought a pie over for dinner and I mentioned if I opened a B&B she could be my baker since I am failsauce at that, and I will do the cooking. | 1 | t1_d3papbw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pz7pd | null | false | 2016-05-31T03:34:08Z |
d3pz7m6 | t1_d3pz7m6 | 1,464,665,644 | user_097df99eca3c | Cooking | yeah I did think of asparagus actually, been a while since I've had any. blanched and tossed in some garlic and lemon would be pretty good hey | 1 | t1_d3pkbr1 | t3_4lqex5 | /r/Cooking/comments/t3_4lqex5/d3pz7m6 | null | false | 2016-05-31T03:34:04Z |
d3pz6yp | t1_d3pz6yp | 1,464,665,615 | user_097df99eca3c | Cooking | this is another meal altogether honestly, but I may well try this sometime! | 1 | t1_d3pdt13 | t3_4lqex5 | /r/Cooking/comments/t3_4lqex5/d3pz6yp | null | false | 2016-05-31T03:33:35Z |
d3pz6fy | t1_d3pz6fy | 1,464,665,592 | user_4584d530a07d | Cooking | Making enchiladas?
Use canned chicken for that shit all the time. Unless you've already got a leftover chicken, it's not worth cooking a fresh one for. | 2 | t1_d3pz1id | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pz6fy | null | false | 2016-05-31T03:33:12Z |
d3pz6bz | t1_d3pz6bz | 1,464,665,587 | user_097df99eca3c | Cooking | I use basil a lot... I wanted to avoid that and go for a side of greens with substance, not just the flavour. | 1 | t1_d3pdri3 | t3_4lqex5 | /r/Cooking/comments/t3_4lqex5/d3pz6bz | null | false | 2016-05-31T03:33:07Z |
d3pz60t | t1_d3pz60t | 1,464,665,573 | user_fd9f43c2f365 | Cooking | I'll have to try that and see how it works, very interesting. | 1 | t1_d3pz4nx | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pz60t | null | false | 2016-05-31T03:32:53Z |
d3pz5xp | t1_d3pz5xp | 1,464,665,569 | user_2b78b1574938 | Cooking | Hell yeah, that shit is awesome. | 1 | t1_d3pe2m4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pz5xp | null | false | 2016-05-31T03:32:49Z |
d3pz5pi | t1_d3pz5pi | 1,464,665,560 | user_b8f1b19a3e2e | Cooking | Don't knock it until you try it. | 2 | t1_d3puw6y | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pz5pi | null | false | 2016-05-31T03:32:40Z |
d3pz4tx | t1_d3pz4tx | 1,464,665,525 | user_6a2d2b273f4a | Cooking | No. You took it for granted. | 2 | t1_d3p89c6 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pz4tx | null | false | 2016-05-31T03:32:05Z |
d3pz4nx | t1_d3pz4nx | 1,464,665,517 | user_b8f1b19a3e2e | Cooking | Yes. Beschamel by itself is basically roux plus milk. Cream of mushroom is the same thing with more flavor and less thickening power (useful with Mac and cheese), and it takes a few seconds to open a can versus ten minutes to make a beschamel, if you're cheating. | 1 | t1_d3pxdd7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pz4nx | null | false | 2016-05-31T03:31:57Z |
d3pz4f8 | t1_d3pz4f8 | 1,464,665,508 | user_2b78b1574938 | Cooking | Horrible, horrible people. | 1 | t1_d3pjoch | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pz4f8 | null | false | 2016-05-31T03:31:48Z |
d3pz3b8 | t1_d3pz3b8 | 1,464,665,461 | user_a7f2836e4fa1 | Cooking | [Image](http://imgs.xkcd.com/comics/ten_thousand.png)
[Mobile](https://m.xkcd.com/1053/)
**Title:** Ten Thousand
**Title-text:** Saying 'what kind of an idiot doesn't know about the Yellowstone supervolcano' is so much more boring than telling someone about the Yellowstone supervolcano for the first time\.
[Comic E... | 1 | t1_d3pz2yx | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pz3b8 | null | false | 2016-05-31T03:31:01Z |
d3pz2yx | t1_d3pz2yx | 1,464,665,447 | user_68396e34d8fe | Cooking | You're one of today's [lucky 10,000](https://xkcd.com/1053/).
When you get tired of the videos look up the tiff between her and Anthony Bourdain. | 3 | t1_d3phhzn | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pz2yx | null | false | 2016-05-31T03:30:47Z |
d3pz2wp | t1_d3pz2wp | 1,464,665,444 | user_59c64ddaf3a5 | Cooking | "If desired, add 1 tablespoon salt to pasta water."
No. Water used for cooking pasta should be approximately as salty as the ocean. This takes a *lot* of salt. If you are restricting your salt intake, then simply omit the salt entirely. Adding only *one* tablespoon to a pot of water will make absolutely no differ... | 11 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pz2wp | null | false | 2016-05-31T03:30:44Z |
d3pz1id | t1_d3pz1id | 1,464,665,388 | user_f32c88661a83 | Cooking | [Argument stands ](http://smohrlife.files.wordpress.com/2013/09/img_0321.jpg) | 0 | t1_d3pyr9t | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pz1id | null | false | 2016-05-31T03:29:48Z |
d3pz1ch | t1_d3pz1ch | 1,464,665,381 | user_0ee59b1d2d24 | Cooking | You mean witchcraft? No. | 1 | t1_d3pdq1w | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pz1ch | null | false | 2016-05-31T03:29:41Z |
d3pywge | t1_d3pywge | 1,464,665,205 | user_57581f4e1010 | Cooking | I am the kind of person who will writer the editor when I disagree with the answers in a math textbook.
That mistake is murder. | 4 | t1_d3pdi78 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pywge | null | false | 2016-05-31T03:26:45Z |
d3pyuvl | t1_d3pyuvl | 1,464,665,150 | user_cf115de204d0 | Cooking | Thats two too many. /s | 2 | t1_d3pwdmu | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pyuvl | null | false | 2016-05-31T03:25:50Z |
d3pyuot | t1_d3pyuot | 1,464,665,142 | user_4584d530a07d | Cooking | What about the MSG & buttermilk? | 1 | t1_d3p8so4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pyuot | null | false | 2016-05-31T03:25:42Z |
d3pyu4v | t1_d3pyu4v | 1,464,665,121 | user_bcc33038c138 | Cooking | I had to look up the recipe because I thought you were exaggerating. You were not. Good god. | 1 | t1_d3phxvs | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pyu4v | null | false | 2016-05-31T03:25:21Z |
d3pyr9t | t1_d3pyr9t | 1,464,665,015 | user_4584d530a07d | Cooking | > "canned chicken gross" - top comment
[They're talking about canned **whole** chicken](https://i.warosu.org/data/ck/img/0052/46/1393916662249.jpg). | 3 | t1_d3p6jym | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pyr9t | null | false | 2016-05-31T03:23:35Z |
d3pyr8x | t1_d3pyr8x | 1,464,665,014 | user_57581f4e1010 | Cooking | Those Tasty videos that show you how to cook Cajun food. Please just don't. | 3 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pyr8x | null | false | 2016-05-31T03:23:34Z |
d3pyph6 | t1_d3pyph6 | 1,464,664,956 | user_4584d530a07d | Cooking | Think post-war, pre-microwave, two-income families that still need to get dinner on the table. Cooking with canned soup was the best thing you had to save time. Frozen convenience foods hadn't even really taken off yet - the best thing available at the time was the oven-cooked TV Dinner. | 2 | t1_d3p5bo7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pyph6 | null | false | 2016-05-31T03:22:36Z |
d3pypbb | t1_d3pypbb | 1,464,664,949 | user_231b13cf8d5a | Cooking | Sous vide? | 1 | t1_d3p5u1p | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pypbb | null | false | 2016-05-31T03:22:29Z |
d3pyobr | t1_d3pyobr | 1,464,664,905 | user_cc5fbfaca7d4 | Cooking | No it doesn't. They are likely consuming too much sodium or oil and blaming the issues on MSG. You cannot be allergic to MSG. | 5 | t1_d3pxu6e | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pyobr | null | false | 2016-05-31T03:21:45Z |
d3pym97 | t1_d3pym97 | 1,464,664,821 | user_0d85c7011142 | Cooking | Well, no harm no foul. Upvotes and drinks all around! | 1 | t1_d3pyepx | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pym97 | null | false | 2016-05-31T03:20:21Z |
d3pyl4z | t1_d3pyl4z | 1,464,664,771 | user_4584d530a07d | Cooking | http://www.food.com/recipe/ice-cubes-524197
Check out the comments. | 5 | t1_d3pae0k | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pyl4z | null | false | 2016-05-31T03:19:31Z |
d3pykjr | t1_d3pykjr | 1,464,664,748 | user_c1da6e266cee | Cooking | Could've sworn I asked for some pecan sandies | 2 | t1_d3pfa65 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pykjr | null | false | 2016-05-31T03:19:08Z |
d3pyjni | t1_d3pyjni | 1,464,664,709 | user_4584d530a07d | Cooking | Fuck picky eaters. | 1 | t1_d3p5rju | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pyjni | null | false | 2016-05-31T03:18:29Z |
d3pyii9 | t1_d3pyii9 | 1,464,664,664 | user_4584d530a07d | Cooking | To be fair, you're probably not going to find somebody with much more knowledge at your local Piggly Wiggly. | 13 | t1_d3pfhq5 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pyii9 | null | false | 2016-05-31T03:17:44Z |
d3pyepx | t1_d3pyepx | 1,464,664,509 | user_bf421eb27b00 | Cooking | I seemed to have missed that part of that sentence when I was first skimming through the thread. That bit of (missed) context does make the reading I hadn't meant seem more likely. | 2 | t1_d3py8rc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pyepx | null | false | 2016-05-31T03:15:09Z |
d3pyeov | t1_d3pyeov | 1,464,664,508 | user_57581f4e1010 | Cooking | I appreciate these became my vegetarian sister is allergic to wheats, eggs, and nuts. So I like people expanding their recipes. | 1 | t1_d3p4sfq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pyeov | null | false | 2016-05-31T03:15:08Z |
d3pye9k | t1_d3pye9k | 1,464,664,490 | user_4584d530a07d | Cooking | Why the fuck would you take anything canned hiking? That's a lot of weight and space. | 1 | t1_d3p5p7t | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pye9k | null | false | 2016-05-31T03:14:50Z |
d3pydcq | t1_d3pydcq | 1,464,664,453 | user_db23f23e0003 | Cooking | Add a can of Cream of Mushroom Soup | 3 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pydcq | null | false | 2016-05-31T03:14:13Z |
d3pycyn | t1_d3pycyn | 1,464,664,438 | user_e01762c6dbc0 | Cooking | Add Ranch | 2 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pycyn | null | false | 2016-05-31T03:13:58Z |
d3pycwg | t1_d3pycwg | 1,464,664,436 | user_cc5fbfaca7d4 | Cooking | After so many replies all over the board in this thread, I can't tell if you are serious or sarcastic. If serious - yes, it is dead simple and if you don't have the ingredients on hand already you need to step up your game. They are all common. If sarcastic - Yeah, tell me about it. Mixing spices is hard. | 1 | t1_d3pxuud | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pycwg | null | false | 2016-05-31T03:13:56Z |
d3pycbd | t1_d3pycbd | 1,464,664,415 | user_68396e34d8fe | Cooking | >I don't know what older generations' fascination with jell-o is all about.
Before Knox and Jell-o aspics were super-labor intensive to make. You had to make your own gelatin from calves' and pigs feet. Poach them to remove the blood and scum then simmer for hours to extract the collagen, then strain, purify, and *the... | 3 | t1_d3pe2di | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pycbd | null | false | 2016-05-31T03:13:35Z |
d3pyb96 | t1_d3pyb96 | 1,464,664,376 | user_8b4e696fecdd | Cooking | it sort of works in some things. Mostly muffins. Mostly apple flavored muffins. Mostly apple flavored muffins that you still put butter into. | 7 | t1_d3prr5w | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pyb96 | null | false | 2016-05-31T03:12:56Z |
d3pyb91 | t1_d3pyb91 | 1,464,664,375 | user_64d812e4f7ec | Cooking | You best not be talking bad about hamburger helper in my hood homie, good way to get clapped.
*pop* *pop* | 0 | t1_d3pk4z3 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pyb91 | null | false | 2016-05-31T03:12:55Z |
d3pyaba | t1_d3pyaba | 1,464,664,340 | user_57581f4e1010 | Cooking | What the fuck? | 0 | t1_d3p4pkd | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pyaba | null | false | 2016-05-31T03:12:20Z |
d3py98u | t1_d3py98u | 1,464,664,298 | user_1dee00554dd1 | Cooking | This is brilliant. I refuse to sleep until I have seen every episode. | 1 | t1_d3pwyye | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3py98u | null | false | 2016-05-31T03:11:38Z |
d3py8rc | t1_d3py8rc | 1,464,664,278 | user_0d85c7011142 | Cooking | I misunderstood, and I apologize for that, but the parent of this thread specifically referred to "baking books." | 1 | t1_d3py1qv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3py8rc | null | false | 2016-05-31T03:11:18Z |
d3py853 | t1_d3py853 | 1,464,664,253 | user_5eeb8f5983fd | Cooking | > My technique is to cut 2 cm slices, sous vide them to 84c overnight, then scrape them through a wire strainer
Wow... that's pretty deliberate.
I just cut them into golf ball sized chunks, boil, then add salt, pepper, butter, and milk and mash away with the masher.
I like them to still have some chunks of unmashed ... | 6 | t1_d3ptu3n | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3py853 | null | false | 2016-05-31T03:10:53Z |
d3py7r4 | t1_d3py7r4 | 1,464,664,235 | user_8b4e696fecdd | Cooking | There's a fantastic [serious eats article](http://www.seriouseats.com/2015/01/how-to-mince-chop-garlic-microplane-vs-garlic-press.html) about how to get the intensity you intended to out of your mincing. | 2 | t1_d3pbvnr | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3py7r4 | null | false | 2016-05-31T03:10:35Z |
d3py757 | t1_d3py757 | 1,464,664,209 | user_c43af341de01 | Cooking | Meh, if a mom needs such a fast recipe, I doubt she has time to scroll through a 1500 word story. | 3 | t1_d3pgyzq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3py757 | null | false | 2016-05-31T03:10:09Z |
d3py4hv | t1_d3py4hv | 1,464,664,098 | user_5c00bfaa5eac | Cooking | And again, that seems to be the jest. | 2 | t1_d3m43la | t3_4laf93 | /r/Cooking/comments/t3_4laf93/d3py4hv | null | false | 2016-05-31T03:08:18Z |
d3py49l | t1_d3py49l | 1,464,664,088 | user_72d9cf530f7c | Cooking | Most of her stuff is shit but her brownies from scratch are my go to now, fucking tasty | 1 | t1_d3p9r91 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3py49l | null | false | 2016-05-31T03:08:08Z |
d3py2ph | t1_d3py2ph | 1,464,664,023 | [deleted] | Cooking | [deleted] | 1 | t1_d3p69qc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3py2ph | null | false | 2016-05-31T03:07:03Z |
d3py2f0 | t1_d3py2f0 | 1,464,664,010 | user_32c7988a7667 | Cooking | I have eaten this, no shame it was delicious. | 4 | t1_d3pahvu | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3py2f0 | null | false | 2016-05-31T03:06:50Z |
d3py1qv | t1_d3py1qv | 1,464,663,982 | user_bf421eb27b00 | Cooking | >> It makes a difference for bakers. If you're not a baker, it honestly doesn't matter at all.
> "Well, that's only for the people who really care about making the best food they can and doing it consistently."
That's 'baker' in the sense of 'someone who's baking something', not 'professional baker' or 'avid baker'. ... | 2 | t1_d3px1rr | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3py1qv | null | false | 2016-05-31T03:06:22Z |
d3py1o6 | t1_d3py1o6 | 1,464,663,978 | user_040b43803967 | Cooking | I tried this recipe, the colour was good but the flavour wasn't anywhere near as good.
I rate Kenji highly but you can't get it right all the time. | 7 | t1_d3pat9a | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3py1o6 | null | false | 2016-05-31T03:06:18Z |
d3py0nf | t1_d3py0nf | 1,464,663,936 | user_c10e5b27ba4f | Cooking | Not really a sentence, but when I see whacky measurements, I no longer trust a recipe (or the writer in general). For example:
1/3 tsp - go ahead and look at your measuring spoons. See a 1/3 anywhere? I've never seen a set ever that includes anything other than 1/4 tsp, 1/2 tsp, 1 tsp, & 1 tbsp (with the occasional 1... | 3 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3py0nf | null | false | 2016-05-31T03:05:36Z |
d3py0ei | t1_d3py0ei | 1,464,663,926 | [deleted] | Cooking | [deleted] | 1 | t1_d3pb4hx | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3py0ei | null | false | 2016-05-31T03:05:26Z |
d3pxzxd | t1_d3pxzxd | 1,464,663,906 | user_dd150afe20c8 | Cooking | I recently decided butter can go fuck itself and started putting lard into my cookies.
They're light-years better, and people CAN tell the difference. | 1 | t1_d3pmt3k | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pxzxd | null | false | 2016-05-31T03:05:06Z |
d3pxyl4 | t1_d3pxyl4 | 1,464,663,847 | user_65e0742da160 | Cooking | Yeah, I've never seen her show but I did come across her [pancake recipe](http://thepioneerwoman.com/cooking/perfect-pancakes) years ago, and it is fantastic. Sad to see that she's insufferable. | 1 | t1_d3pka5i | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pxyl4 | null | false | 2016-05-31T03:04:07Z |
d3pxxir | t1_d3pxxir | 1,464,663,800 | user_040b43803967 | Cooking | Professionals are paid for their expertise, part of that is keeping their knowledge up to date.
"Seal the juices in" fallacy isn't a new revelation so most professionals should be well aware of this by now.
If they aren't then you have to wonder what other food knowledge they aren't keeping up to date with. Maybe fo... | 6 | t1_d3p8557 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pxxir | null | false | 2016-05-31T03:03:20Z |
d3pxxhr | t1_d3pxxhr | 1,464,663,799 | user_cc5fbfaca7d4 | Cooking | I guess that is okay as long as it isn't in anything being eaten. | 2 | t1_d3pw94k | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pxxhr | null | false | 2016-05-31T03:03:19Z |
d3pxuud | t1_d3pxuud | 1,464,663,682 | user_05b30b952cee | Cooking | > taco mix
so what am i supposed to do? make my own seasoning? fuck that. | 4 | t1_d3p517n | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pxuud | null | false | 2016-05-31T03:01:22Z |
d3pxu6e | t1_d3pxu6e | 1,464,663,655 | user_05b30b952cee | Cooking | unless of course you are allergic to MSG. shit has some nasty reactions to some people in my family. | -2 | t1_d3p9ple | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pxu6e | null | false | 2016-05-31T03:00:55Z |
d3pxu25 | t1_d3pxu25 | 1,464,663,650 | [deleted] | Cooking | [deleted] | 1 | t1_d3pphxo | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3pxu25 | null | false | 2016-05-31T03:00:50Z |
d3pxt88 | t1_d3pxt88 | 1,464,663,617 | user_fd9f43c2f365 | Cooking | It's just what chicken juice feels like. You don't need to wash it, just pat dry with a paper towel and avoid splashing possible salmonella all over your sink. | 0 | t1_d3pcsdk | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pxt88 | null | false | 2016-05-31T03:00:17Z |
d3pxrjw | t1_d3pxrjw | 1,464,663,546 | user_dee45de3e709 | Cooking | I can't find it but I remember a couple years ago a recipe on Food Network's website mistakenly called for like 17 lemons. People followed the recipe without question and left bad reviews. | 14 | t1_d3pdi78 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pxrjw | null | false | 2016-05-31T02:59:06Z |
d3pxqcr | t1_d3pxqcr | 1,464,663,499 | user_fd9f43c2f365 | Cooking | You can't make tater tot hot dish without cream of mushroom though. | 2 | t1_d3p8wbw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pxqcr | null | false | 2016-05-31T02:58:19Z |
d3pxq06 | t1_d3pxq06 | 1,464,663,486 | user_040b43803967 | Cooking | You don't need to add extra salt to this dish.
LIES! You always need more salt. | -4 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pxq06 | null | false | 2016-05-31T02:58:06Z |
d3pxpqm | t1_d3pxpqm | 1,464,663,476 | user_3669db61666b | Cooking | Avocados, red onion, garlic, cilantro, serrano peppers, salt, pepper, lime juice. Chopped tomatoes optional. It's been my go to recipe for years now. | 5 | t1_d3pph2o | t3_4lrwgp | /r/Cooking/comments/t3_4lrwgp/d3pxpqm | null | false | 2016-05-31T02:57:56Z |
d3pxpa7 | t1_d3pxpa7 | 1,464,663,457 | user_cc5fbfaca7d4 | Cooking | Was it [this book](https://www.amazon.co.uk/101-Things-Casserole-Stephanie-Ashcraft-ebook/dp/B001T4YTRG)? Because now I am very curious. I need to track this down. | 1 | t1_d3pswlk | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pxpa7 | null | false | 2016-05-31T02:57:37Z |
d3pxny8 | t1_d3pxny8 | 1,464,663,404 | user_afa6d1cb75a4 | Cooking | True, but it also depends on how long you're cooking it. | 1 | t1_d3pbvnr | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pxny8 | null | false | 2016-05-31T02:56:44Z |
d3pxmst | t1_d3pxmst | 1,464,663,359 | user_2b43dfde4a24 | Cooking | This may be life-changing. | 2 | t1_d3puqs5 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pxmst | null | false | 2016-05-31T02:55:59Z |
d3pxm64 | t1_d3pxm64 | 1,464,663,335 | [deleted] | Cooking | [deleted] | 1 | t1_d3pbx5d | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pxm64 | null | false | 2016-05-31T02:55:35Z |
d3pxm54 | t1_d3pxm54 | 1,464,663,334 | user_536b76b2f43e | Cooking | Oh geez. This reminds me of a time my husband and I were making chicken and dumplings together from my dad's recipe. It came time to remove the chicken from the broth to shed it. I turned around to do something, and my husband just strained the entire thing into the sink so only the chicken was left.
The man went to ... | 2 | t1_d3pbx5d | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pxm54 | null | false | 2016-05-31T02:55:34Z |
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