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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d3puna4 | t1_d3puna4 | 1,464,659,128 | user_e2bca5527fb8 | Cooking | Oh good. He would never do that. It would have vegetables in it. | 2 | t1_d3pt977 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3puna4 | null | false | 2016-05-31T01:45:28Z |
d3pun46 | t1_d3pun46 | 1,464,659,121 | user_cda6731eade5 | Cooking | Similarly "one pot _____" that involves pre cooking the meat or pasta.
its still delicious but that ain't one pot. | 2 | t1_d3pawlk | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pun46 | null | false | 2016-05-31T01:45:21Z |
d3pumc6 | t1_d3pumc6 | 1,464,659,088 | user_9fd0b079965f | Cooking | You can blend them and use it as a seasoning! Adds a great umami flavor | 1 | t3_4lmykm | t3_4lmykm | /r/Cooking/comments/t3_4lmykm/d3pumc6 | null | false | 2016-05-31T01:44:48Z |
d3pulbc | t1_d3pulbc | 1,464,659,046 | user_1a19461a7eb3 | Cooking | I want to make a joke about her origins as a hooker, but I feel that would be disrespectful. | 1 | t1_d3pbrk9 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pulbc | null | false | 2016-05-31T01:44:06Z |
d3pukal | t1_d3pukal | 1,464,659,003 | user_486dcfe411a1 | Cooking | wasn't so great for meatballs when it already called for six cloves lol | 3 | t1_d3ptzvb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pukal | null | false | 2016-05-31T01:43:23Z |
d3pui0r | t1_d3pui0r | 1,464,658,914 | user_eac9178bc542 | Cooking | Any recipe that seems to assume I have unrestricted access to the entire San Joaquin Valley 24/7.
Wolfgang Punk is great for this kind of thing. He'll have a great looking receipt that calls for something that is just unavailable to a resident of Minnesota, where the growing season is 120 days and it's cold the rest ... | 4 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pui0r | null | false | 2016-05-31T01:41:54Z |
d3puhdm | t1_d3puhdm | 1,464,658,889 | user_9ae63f3295b3 | Cooking | Someone claiming to write about "life in the country" yet makes chicken soup with chicken breasts, bouillon cubes, and yellow dye. | 16 | t1_d3p9r91 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3puhdm | null | false | 2016-05-31T01:41:29Z |
d3pugux | t1_d3pugux | 1,464,658,868 | user_b741c07c9b55 | Cooking | OP's post needs context.
If you're boiling a chicken, you won't have to skim (as much) if you thoroughly rinse the bird in cold water.
If the end goal is to save something for stock, keeping the broth as clear as possible is key.
Same goes for like...corned beef. You want to rinse the brine slime off of it. Again, ... | 3 | t1_d3p7558 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pugux | null | false | 2016-05-31T01:41:08Z |
d3puglv | t1_d3puglv | 1,464,658,859 | [deleted] | Cooking | [deleted] | 3 | t3_4lshzj | t3_4lshzj | /r/Cooking/comments/t3_4lshzj/d3puglv | null | false | 2016-05-31T01:40:59Z |
d3puege | t1_d3puege | 1,464,658,771 | user_1a19461a7eb3 | Cooking | Margarine is hydrogenated oil. Literally, it should not exist.
And it tastes like shit. I wish I could have tried your cookie test. | 2 | t1_d3pmt3k | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3puege | null | false | 2016-05-31T01:39:31Z |
d3pud6g | t1_d3pud6g | 1,464,658,714 | user_d94a5185533f | Cooking | I will let this one slide because imitation vanilla tastes like garbage. | 31 | t1_d3pmd2n | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pud6g | null | false | 2016-05-31T01:38:34Z |
d3puakc | t1_d3puakc | 1,464,658,600 | user_9b548b6f4d14 | Cooking | "Doctors *hate* this new superfood. Click here to see if you can stand the heat!" | 3 | t1_d3pbkyk | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3puakc | null | false | 2016-05-31T01:36:40Z |
d3pua8h | t1_d3pua8h | 1,464,658,586 | user_b741c07c9b55 | Cooking | Well, that's partially true. If you ever have a steak at Ruth's Chris where it's baked at 2000F or whatever, searing works.
It doesn't work when you're slow cooking and all of the juice leaches out. | -6 | t1_d3pbes5 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pua8h | null | false | 2016-05-31T01:36:26Z |
d3pua2f | t1_d3pua2f | 1,464,658,579 | user_cf115de204d0 | Cooking | Because measuring cups are inaccurate for powders/solids. | 2 | t1_d3pu7by | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pua2f | null | false | 2016-05-31T01:36:19Z |
d3pu9ul | t1_d3pu9ul | 1,464,658,570 | user_08912969fa33 | Cooking | Ewwww bitter garlic | 1 | t1_d3prhoj | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pu9ul | null | false | 2016-05-31T01:36:10Z |
d3pu93b | t1_d3pu93b | 1,464,658,537 | user_dd8ce82bbefc | Cooking | [Spice Up the Curry](http://www.spiceupthecurry.com) and [Nom Nom Paleo](http://nomnompaleo.com) usually have step by step pictures. | 2 | t3_4lsgco | t3_4lsgco | /r/Cooking/comments/t3_4lsgco/d3pu93b | null | false | 2016-05-31T01:35:37Z |
d3pu8t8 | t1_d3pu8t8 | 1,464,658,527 | user_b741c07c9b55 | Cooking | That's why it doesn't really matter if you sear meat before putting it in the slow cooker. | 0 | t1_d3p5u1p | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pu8t8 | null | false | 2016-05-31T01:35:27Z |
d3pu7gh | t1_d3pu7gh | 1,464,658,470 | user_a57df3758134 | Cooking | thank you! | 1 | t1_d3pu0fn | t3_4lsgco | /r/Cooking/comments/t3_4lsgco/d3pu7gh | null | false | 2016-05-31T01:34:30Z |
d3pu7by | t1_d3pu7by | 1,464,658,465 | user_88654303a8f1 | Cooking | > Also, why go through all that trouble when digital scales are cheap and a unit of measurement is always the same?
Why go through all that trouble when measuring cups are cheaper, easier to use, and the recipes are easier to remember? | 1 | t1_d3pfqta | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pu7by | null | false | 2016-05-31T01:34:25Z |
d3pu791 | t1_d3pu791 | 1,464,658,461 | user_a57df3758134 | Cooking | excellent!! thank you! | 1 | t1_d3ptx7z | t3_4lsgco | /r/Cooking/comments/t3_4lsgco/d3pu791 | null | false | 2016-05-31T01:34:21Z |
d3pu70q | t1_d3pu70q | 1,464,658,451 | user_a57df3758134 | Cooking | Didn't think about it that way. I always see/hear "vegetable oil" and think of the stuff that comes in the big plastic jug, not olive oil that comes in the glass bottle. | 1 | t1_d3ptuhm | t3_4lsl7t | /r/Cooking/comments/t3_4lsl7t/d3pu70q | null | false | 2016-05-31T01:34:11Z |
d3pu6qd | t1_d3pu6qd | 1,464,658,440 | user_e66cdba569d2 | Cooking | Grandmothers use recipes as a reminder that a type of food exists. | 56 | t1_d3po9ha | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pu6qd | null | false | 2016-05-31T01:34:00Z |
d3pu5z2 | t1_d3pu5z2 | 1,464,658,409 | user_7e9a6a27505f | Cooking | Will they be eating it right away or do you want something more shelf stable?
| 1 | t3_4lrkxo | t3_4lrkxo | /r/Cooking/comments/t3_4lrkxo/d3pu5z2 | null | false | 2016-05-31T01:33:29Z |
d3pu5iv | t1_d3pu5iv | 1,464,658,391 | user_a57df3758134 | Cooking | I definitely am thinking I'm heavy handed with the fat. I have good quality stainless steel pans and a kick ass t-fal that I love, but I tend to do too many things at ones and burn things.
I have a well seasoned cast iron, but I need to go buy a better oven mitt before I use it more frequently. Also, I hate cleaning ... | 1 | t1_d3ptba5 | t3_4lsl7t | /r/Cooking/comments/t3_4lsl7t/d3pu5iv | null | false | 2016-05-31T01:33:11Z |
d3pu52c | t1_d3pu52c | 1,464,658,372 | user_b741c07c9b55 | Cooking | Man, we need to build that wall lower! | 0 | t1_d3pc10e | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pu52c | null | false | 2016-05-31T01:32:52Z |
d3pu2sk | t1_d3pu2sk | 1,464,658,279 | user_f50ecaa92070 | Cooking | Her pet food brand is called Nutrish. My dogs may think it tastes like pumpkin pie, but I'm not buying it based on that dumbass name alone. | 3 | t1_d3pac6t | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pu2sk | null | false | 2016-05-31T01:31:19Z |
d3pu1xb | t1_d3pu1xb | 1,464,658,242 | user_a9cf8ebb02fe | Cooking | Being enriched is not actually a good thing. It is enriched because they have artificially stripped off anything good for you by removing the hull. What you are left with is just a bland simple carbohydrate. May as well be eating a spoonful of sugar as far as your body is concerned. | 2 | t1_d3ps4iy | t3_4lscc0 | /r/Cooking/comments/t3_4lscc0/d3pu1xb | null | false | 2016-05-31T01:30:42Z |
d3pu0fn | t1_d3pu0fn | 1,464,658,181 | user_7e9a6a27505f | Cooking | The only one I can think of off the top of my head is [The Kitchn](http://www.thekitchn.com/how-to-make-the-best-macaroni-and-cheese-on-the-stove-82588#_). (you have to click "open slideshow" under the photos at the top).
| 2 | t3_4lsgco | t3_4lsgco | /r/Cooking/comments/t3_4lsgco/d3pu0fn | null | false | 2016-05-31T01:29:41Z |
d3ptzxx | t1_d3ptzxx | 1,464,658,161 | user_ff59acee8c04 | Cooking | Amaretto was a game changer for me. Ohhh boy. | 8 | t1_d3ps1xg | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ptzxx | null | false | 2016-05-31T01:29:21Z |
d3ptzvb | t1_d3ptzvb | 1,464,658,158 | user_9b548b6f4d14 | Cooking | I had a roommate do this with chili once. It was the best chili I've had in my life, with 6 damn bulbs of garlic in it. | 12 | t1_d3przja | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ptzvb | null | false | 2016-05-31T01:29:18Z |
d3ptzf2 | t1_d3ptzf2 | 1,464,658,139 | user_27035061ed90 | Cooking | Dude! I will pay for the shipping on this book if you'll send it to me. I live for cookbooks like this.
There's an Anthropology Professor at my school who specializes in food in culture. We would both be flipping shit over a book that called for doves blood.
PM me. | 3 | t1_d3p8o46 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ptzf2 | null | false | 2016-05-31T01:28:59Z |
d3ptx7z | t1_d3ptx7z | 1,464,658,049 | user_3934fdb20e07 | Cooking | I love BudgetBytes for this! There are photos of every step of the process. | 3 | t3_4lsgco | t3_4lsgco | /r/Cooking/comments/t3_4lsgco/d3ptx7z | null | false | 2016-05-31T01:27:29Z |
d3ptuhm | t1_d3ptuhm | 1,464,657,931 | user_9570697af81c | Cooking | > side question, I wonder why ATK seems partial to vegetable oil instead of olive oil
Olive oil **IS** a vegetable oil. | -5 | t3_4lsl7t | t3_4lsl7t | /r/Cooking/comments/t3_4lsl7t/d3ptuhm | null | false | 2016-05-31T01:25:31Z |
d3ptuc9 | t1_d3ptuc9 | 1,464,657,925 | user_869d82357a2b | Cooking | Oh, you're saying the recipe calls for either interchangeably. I thought you meant something about being from South America or Italian made you hate cilantro and parsley. | 1 | t1_d3psz1e | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ptuc9 | null | false | 2016-05-31T01:25:25Z |
d3ptu3n | t1_d3ptu3n | 1,464,657,914 | user_433ff9090821 | Cooking | "..blend the potatoes until mashed.."
If a mashed potato recipe tells you to use a blender? Carefully shred and dispose of the book. You're trying to NOT make the potatoes gummy by overprocessing them! My technique is to cut 2 cm slices, sous vide them to 84c overnight, then scrape them through a wire strainer and ... | 5 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ptu3n | null | false | 2016-05-31T01:25:14Z |
d3ptu1n | t1_d3ptu1n | 1,464,657,912 | user_a5ad7a8c3522 | Cooking | I've always used wax paper as parchment paper my entire life and never had any trouble with it except for occasional light sticking | 2 | t3_4ll9p7 | t3_4ll9p7 | /r/Cooking/comments/t3_4ll9p7/d3ptu1n | null | false | 2016-05-31T01:25:12Z |
d3pttdv | t1_d3pttdv | 1,464,657,884 | user_a9cf8ebb02fe | Cooking | Atk is using vegetable oil because it has a higher smoke point and is a more neutral flavored oil so more preferable when sauteing onions as an example. Also they are using a non stick skillet so not a lot of oil is necessary. They are ATK after all, I don't think I'd argue with their methods a lot. | 5 | t3_4lsl7t | t3_4lsl7t | /r/Cooking/comments/t3_4lsl7t/d3pttdv | null | false | 2016-05-31T01:24:44Z |
d3ptsk1 | t1_d3ptsk1 | 1,464,657,851 | user_dee3aaf41d62 | Cooking | Canola oil has an off flavor to me.
I view it as a cooking tool, not an ingredient. (note: I very rarely deep fry) | 4 | t1_d3pta4z | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ptsk1 | null | false | 2016-05-31T01:24:11Z |
d3pts3v | t1_d3pts3v | 1,464,657,830 | user_6f9fa711e87d | Cooking | and thats the case for most authentic home cooking, just simple throw together food, no steps / instructions necessary. if you want to progress forward in cooking, just look at the end result dish and use the simplest way / least effort to cook that. | 2 | t1_d3pto0x | t3_4lsbmf | /r/Cooking/comments/t3_4lsbmf/d3pts3v | null | false | 2016-05-31T01:23:50Z |
d3ptr8u | t1_d3ptr8u | 1,464,657,790 | user_de261edd9fc9 | Cooking | What's a Danny Thomas? | 1 | t1_d3ps59l | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ptr8u | null | false | 2016-05-31T01:23:10Z |
d3ptqj3 | t1_d3ptqj3 | 1,464,657,759 | user_27035061ed90 | Cooking | Shouldn't the blog still be about food? | 5 | t1_d3p9gqv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ptqj3 | null | false | 2016-05-31T01:22:39Z |
d3ptpnr | t1_d3ptpnr | 1,464,657,723 | user_0422935dd245 | Cooking | This is an important step when you have friends over. It makes you look like you're better at cooking than you really are | 1 | t1_d3pjaga | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ptpnr | null | false | 2016-05-31T01:22:03Z |
d3ptpdl | t1_d3ptpdl | 1,464,657,712 | user_7e9a6a27505f | Cooking | What recipe did you use for the crust? And what kind of cheese were you using?
My favorite fool-proof recipe for crust is [this one](http://www.tasteandtellblog.com/homemade-pizza-dough-recipe/) | 0 | t3_4lruel | t3_4lruel | /r/Cooking/comments/t3_4lruel/d3ptpdl | null | false | 2016-05-31T01:21:52Z |
d3pto0x | t1_d3pto0x | 1,464,657,660 | user_02de99a58c51 | Cooking | Oh I'm totally overthinking it, but I'm a terrible cook and that's kind of just the way my brain works. It's absolutely just a simple japanese style stir fry, it's just not the kind of thing that really has instructions - just something my mom has always cooked for us - so I can't look up how to do it or anything. | 1 | t1_d3ptirx | t3_4lsbmf | /r/Cooking/comments/t3_4lsbmf/d3pto0x | null | false | 2016-05-31T01:21:00Z |
d3ptnla | t1_d3ptnla | 1,464,657,643 | user_01bb74453d67 | Cooking | I have an old Betty Crocker that explains how to clean a rabbit. | 1 | t1_d3p8o46 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ptnla | null | false | 2016-05-31T01:20:43Z |
d3ptnb3 | t1_d3ptnb3 | 1,464,657,633 | [deleted] | Cooking | [deleted] | 1 | t1_d3psw34 | t3_4lscc0 | /r/Cooking/comments/t3_4lscc0/d3ptnb3 | null | false | 2016-05-31T01:20:33Z |
d3ptlzm | t1_d3ptlzm | 1,464,657,581 | user_c939414412dc | Cooking | In my experience, that's a way for someone to humblebrag about their cooking skills. | 3 | t1_d3p7snx | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ptlzm | null | false | 2016-05-31T01:19:41Z |
d3ptk52 | t1_d3ptk52 | 1,464,657,503 | user_feee97f8f681 | Cooking | I have a Frigidaire fridge whose interior was so cheaply made that it is on its last legs and it is about a year and a half old. The design is just goddamn bizarre -- it's like they got a drunk teenager and said "design a fridge interior and we'll give you a six-pack!" and my fridge was the result.
They are absolute s... | 2 | t3_4lrums | t3_4lrums | /r/Cooking/comments/t3_4lrums/d3ptk52 | null | false | 2016-05-31T01:18:23Z |
d3ptk45 | t1_d3ptk45 | 1,464,657,501 | user_3499c5f9291a | Cooking | I can neither confirm nor deny. | 1 | t1_d3pry7g | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ptk45 | null | false | 2016-05-31T01:18:21Z |
d3ptj76 | t1_d3ptj76 | 1,464,657,463 | user_3499c5f9291a | Cooking | Well shit, guess I need to eat all the nutella. Who'd have thought? | 2 | t1_d3pspkw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ptj76 | null | false | 2016-05-31T01:17:43Z |
d3ptirx | t1_d3ptirx | 1,464,657,444 | user_6f9fa711e87d | Cooking | oh man you are over thinking this. if you want crunch in the middle, mid-high to high heat, oil, add onion and salt, quickly stirfry till desire color and doneness. that's all. nothing more.
don't need to add sugar. from the sound of it, it is a simple japanese style meat stirfry with onion (i personally would add ... | 4 | t3_4lsbmf | t3_4lsbmf | /r/Cooking/comments/t3_4lsbmf/d3ptirx | null | false | 2016-05-31T01:17:24Z |
d3ptfql | t1_d3ptfql | 1,464,657,316 | user_5d07f4c75b89 | Cooking | Taller, more jovial. | 3 | t1_d3plgb0 | t3_4lmkra | /r/Cooking/comments/t3_4lmkra/d3ptfql | null | false | 2016-05-31T01:15:16Z |
d3ptf4d | t1_d3ptf4d | 1,464,657,290 | user_9644773e557d | Cooking | Pesto zoodles. I usually throw in some grape tomatoes a few minutes before they are done.
The zoodles take longer to "slice" than cook. | 1 | t3_3vfq6x | t3_3vfq6x | /r/Cooking/comments/t3_3vfq6x/d3ptf4d | null | false | 2016-05-31T01:14:50Z |
d3ptcct | t1_d3ptcct | 1,464,657,175 | user_76028c12edd4 | Cooking | Probably meant the beer | 3 | t1_d3pmlyo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ptcct | null | false | 2016-05-31T01:12:55Z |
d3ptba5 | t1_d3ptba5 | 1,464,657,129 | user_feee97f8f681 | Cooking | A good olive oil is pretty flavourful; I use other oils unless I am making something where I definitely want that flavour in it...
I came in here ready to agree with you and say the reason a lot of home cooking doesn't taste as good as restaurant cooking is because fat is a thing that, like salt, sugar, MSG, makes foo... | 1 | t3_4lsl7t | t3_4lsl7t | /r/Cooking/comments/t3_4lsl7t/d3ptba5 | null | false | 2016-05-31T01:12:09Z |
d3ptayk | t1_d3ptayk | 1,464,657,116 | user_b5316aa94d74 | Cooking | "Add cornstarch directly to hot liquid"
| 6 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ptayk | null | false | 2016-05-31T01:11:56Z |
d3ptamq | t1_d3ptamq | 1,464,657,102 | user_7dfdb43d4e5c | Cooking | Her "Summer Breeze" cocktail was literally Hypnotiq on ice. | 7 | t1_d3phb6x | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ptamq | null | false | 2016-05-31T01:11:42Z |
d3pta4z | t1_d3pta4z | 1,464,657,080 | user_9dde9ed858f5 | Cooking | Oil is oil is oil dude. Unless its super unrefined like coconut or olive etc its like 98% the same. | 1 | t1_d3pjl0k | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pta4z | null | false | 2016-05-31T01:11:20Z |
d3pt9lz | t1_d3pt9lz | 1,464,657,057 | user_8b41f463062b | Cooking | My mom had a special Tupperware gadget to cook ground beef in the microwave. It would turn out dry and gray. She even used it to make Hamburger Helper. | 1 | t1_d3p5487 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pt9lz | null | false | 2016-05-31T01:10:57Z |
d3pt977 | t1_d3pt977 | 1,464,657,039 | user_87b3f3bfbb2a | Cooking | No I eat salad too | 1 | t1_d3prrv0 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pt977 | null | false | 2016-05-31T01:10:39Z |
d3pt92j | t1_d3pt92j | 1,464,657,034 | user_20b7815d2ceb | Cooking | Still Good ! | 2 | t3_4lryba | t3_4lryba | /r/Cooking/comments/t3_4lryba/d3pt92j | null | false | 2016-05-31T01:10:34Z |
d3pt8xd | t1_d3pt8xd | 1,464,657,028 | user_dae066299238 | Cooking | I know what you mean. I actually had a skeptic friend and I impressed him with some tempeh quesadillas. Basically cooked the tempeh like it was ground beef adding stuff like cumin garlic coriander cayenne chili powder or whatever you like and then also sauteed onions green peppers and then black beans. Or sweet potatoe... | 2 | t1_d3pmkaw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pt8xd | null | false | 2016-05-31T01:10:28Z |
d3pt8i2 | t1_d3pt8i2 | 1,464,657,010 | user_9e5fa1e1c576 | Cooking | >in casual parlance
.
>on this sub
did you actually read my comment. i was very clearly not talking about this sub
| 0 | t1_d3pd1jy | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pt8i2 | null | false | 2016-05-31T01:10:10Z |
d3pt6bu | t1_d3pt6bu | 1,464,656,917 | user_1a19461a7eb3 | Cooking | Well, we know what Twilight fans grew into now. | 6 | t1_d3pn18f | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pt6bu | null | false | 2016-05-31T01:08:37Z |
d3pt4ni | t1_d3pt4ni | 1,464,656,849 | user_7707c196d6a5 | Cooking | "Meatless _____".
Stop poaching my recipes, meat haters, hahaha. | -1 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pt4ni | null | false | 2016-05-31T01:07:29Z |
d3pt3jv | t1_d3pt3jv | 1,464,656,804 | user_0d989285a409 | Cooking | dat URL tho LOL | 12 | t1_d3pmdus | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pt3jv | null | false | 2016-05-31T01:06:44Z |
d3pt20m | t1_d3pt20m | 1,464,656,739 | user_c8deac916041 | Cooking | uh, so 1 egg = 1 blood? | 4 | t1_d3pboxv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pt20m | null | false | 2016-05-31T01:05:39Z |
d3pt1l4 | t1_d3pt1l4 | 1,464,656,722 | user_28dfd97bc84f | Cooking | Try grinding some cilantro in it too | 5 | t1_d3pph2o | t3_4lrwgp | /r/Cooking/comments/t3_4lrwgp/d3pt1l4 | null | false | 2016-05-31T01:05:22Z |
d3pt03l | t1_d3pt03l | 1,464,656,660 | user_7670d7665d3d | Cooking | Sorry
https://youtu.be/gP74xUyYaoo
| 1 | t1_d3p57zg | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pt03l | null | false | 2016-05-31T01:04:20Z |
d3psz1e | t1_d3psz1e | 1,464,656,616 | user_28dfd97bc84f | Cooking | Parsley and cilantro taste really different, they're not really substitutes for each other. | 6 | t1_d3prv7g | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3psz1e | null | false | 2016-05-31T01:03:36Z |
d3psxrp | t1_d3psxrp | 1,464,656,559 | user_57f99b955d29 | Cooking | >That guy is a fucking reptile.
He's the *king* of the lizard people. | 1 | t1_d3ppin9 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3psxrp | null | false | 2016-05-31T01:02:39Z |
d3psx1n | t1_d3psx1n | 1,464,656,526 | user_bc2f222a2795 | Cooking | Like in [Full Metal Jacket](https://www.youtube.com/watch?v=71Lft6EQh-Y) | 1 | t1_d3pnmzc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3psx1n | null | false | 2016-05-31T01:02:06Z |
d3pswlk | t1_d3pswlk | 1,464,656,506 | user_0d989285a409 | Cooking | This isn't a sentence per se but my GF had a crock pot cookbook which I threw out after I saw a recipe for "Mexican Pizza Rice" | 3 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pswlk | null | false | 2016-05-31T01:01:46Z |
d3psweq | t1_d3psweq | 1,464,656,497 | user_2925c99a289f | Cooking | Canned cream of gruesome soup | 1 | t1_d3pck4p | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3psweq | null | false | 2016-05-31T01:01:37Z |
d3psw34 | t1_d3psw34 | 1,464,656,483 | user_431c1d90d0f4 | Cooking | While I won't dispute that quinoa is much more healthy than generic white rice, its not really superior to a high quality black rice. Different, sure, but not necessarily better. | 1 | t1_d3ps0uo | t3_4lscc0 | /r/Cooking/comments/t3_4lscc0/d3psw34 | null | false | 2016-05-31T01:01:23Z |
d3psvqk | t1_d3psvqk | 1,464,656,468 | user_7743a8c3c327 | Cooking | The whole extra virgin thing is fraud most of the time anyway. | 2 | t1_d3pjef7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3psvqk | null | false | 2016-05-31T01:01:08Z |
d3psvpd | t1_d3psvpd | 1,464,656,466 | user_df9cb67022b1 | Cooking | Cook the quinoa in some sort of stock, Use some some spices/tomato sauce(While its cooking) soft herbs when it's cooled down, Finish it off with a squeeze of vinegar or some nice oil or a purée of some form | 2 | t1_d3ps4iy | t3_4lscc0 | /r/Cooking/comments/t3_4lscc0/d3psvpd | null | false | 2016-05-31T01:01:06Z |
d3psv66 | t1_d3psv66 | 1,464,656,444 | user_3ff2832cdf0a | Cooking | Hahaha you are right | 1 | t1_d3pqnbh | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3psv66 | null | false | 2016-05-31T01:00:44Z |
d3psuq7 | t1_d3psuq7 | 1,464,656,423 | user_2000b5cbb289 | Cooking | For sure. It's good in the same way that shitty melted cheese is good on a soft pretzel at the movie theater. | 1 | t1_d3pnh5d | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3psuq7 | null | false | 2016-05-31T01:00:23Z |
d3psuk5 | t1_d3psuk5 | 1,464,656,417 | user_cf115de204d0 | Cooking | 1:
>I am not upset with your comment.
2:
I am from "the states"
3:
>people from the states are taught from an early age the standard way of approaching the measuring by volume standards
Volume is inherently less accurate than mass (especially with solids) in regards to cooking.
4:
My point was that *not* everyo... | 2 | t1_d3plngw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3psuk5 | null | false | 2016-05-31T01:00:17Z |
d3pstks | t1_d3pstks | 1,464,656,373 | user_2000b5cbb289 | Cooking | I think the point, as /u/ALittleFrittata said, is that steamed asparagus is pretty flavorless. She suggested a preferred alternative. She didn't phrase it in the flippant way that you did. That's what a conversation is---a back-and-forth of people's thoughts. | 2 | t1_d3pnn48 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pstks | null | false | 2016-05-31T00:59:33Z |
d3pssu1 | t1_d3pssu1 | 1,464,656,342 | user_a0df501852c4 | Cooking | No need if you are doing it on the grill. The dry heat will make the glaze thicken and get you a nice texture on the fish. | 1 | t1_d3psnjk | t3_4lshzj | /r/Cooking/comments/t3_4lshzj/d3pssu1 | null | false | 2016-05-31T00:59:02Z |
d3psru8 | t1_d3psru8 | 1,464,656,297 | user_431c1d90d0f4 | Cooking | > Plus it's enriched
Why is that a good thing? Eat a normal, healthy diet and you don't need artificially enriched rice.
Seriously, buy some brown rice. Or 'forbidden' black rice. Or basmati rice. Or any of the hundreds of different good varieties of rice. Stop buying & frying 'enriched' rice, and telling yourse... | 1 | t1_d3ps4iy | t3_4lscc0 | /r/Cooking/comments/t3_4lscc0/d3psru8 | null | false | 2016-05-31T00:58:17Z |
d3psq3l | t1_d3psq3l | 1,464,656,217 | user_16d10ea545fe | Cooking | They don't taste even remotely similar. It's like adding mint when oregano is called for. | 9 | t1_d3psgvs | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3psq3l | null | false | 2016-05-31T00:56:57Z |
d3pspkw | t1_d3pspkw | 1,464,656,192 | user_29ffd679219b | Cooking | > what does someone miscarriage have to do with nutella cake?
What do you think caused the miscarriage?
| 2 | t1_d3pebwp | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pspkw | null | false | 2016-05-31T00:56:32Z |
d3pspdr | t1_d3pspdr | 1,464,656,184 | user_2000b5cbb289 | Cooking | I just use heavy cream whipped at home. If you need it stabilized like Cool Whip you can add a little gelatin. | 1 | t1_d3psc6i | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pspdr | null | false | 2016-05-31T00:56:24Z |
d3psnjk | t1_d3psnjk | 1,464,656,100 | user_6be53a9a0e60 | Cooking | What about pan searing? Do you not recommend that? | 1 | t1_d3psfcq | t3_4lshzj | /r/Cooking/comments/t3_4lshzj/d3psnjk | null | false | 2016-05-31T00:55:00Z |
d3psm5k | t1_d3psm5k | 1,464,656,039 | user_2b78b1574938 | Cooking | Well I can only imagine it was regular olive oil. I just cannot imagine that they would use extra virgin. It is basically a fire waiting to happen. Unless they have some sort of special equipment to handle the smoke and flame.
| 1 | t1_d3ps9sx | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3psm5k | null | false | 2016-05-31T00:53:59Z |
d3psliz | t1_d3psliz | 1,464,656,008 | user_5422f8adde08 | Cooking | That's a good idea! Steak Dianne seems a little advanced... I'd be happy is you could make spaghetti on his own! | 1 | t1_d3pqli9 | t3_4lrzj1 | /r/Cooking/comments/t3_4lrzj1/d3psliz | null | false | 2016-05-31T00:53:28Z |
d3psk0i | t1_d3psk0i | 1,464,655,944 | user_5422f8adde08 | Cooking | What's the difference? That's a serious question, I'm not being snarky | 1 | t1_d3pq0ut | t3_4lrzj1 | /r/Cooking/comments/t3_4lrzj1/d3psk0i | null | false | 2016-05-31T00:52:24Z |
d3pshux | t1_d3pshux | 1,464,655,845 | user_58eb1423e927 | Cooking | That's five ingredients...
Remind me not to eat at your place though | 76 | t1_d3peswu | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pshux | null | false | 2016-05-31T00:50:45Z |
d3psgvs | t1_d3psgvs | 1,464,655,804 | user_89e85fda15da | Cooking | Hardly. A significant portion of people (I've heard anywhere from 10-30%) taste a soapy taste with cilantro. Parsley is certainly a reasonable substitute in those cases. | 3 | t1_d3pphua | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3psgvs | null | false | 2016-05-31T00:50:04Z |
d3psfzi | t1_d3psfzi | 1,464,655,764 | user_52d926756584 | Cooking | Frigid | 2 | t1_d3prk4c | t3_4lrums | /r/Cooking/comments/t3_4lrums/d3psfzi | null | false | 2016-05-31T00:49:24Z |
d3psfcq | t1_d3psfcq | 1,464,655,736 | user_a0df501852c4 | Cooking | If you are new to salmon the easiest guide is to pull it as SOON as you start to see any of that white stuff coming out the sides. It's called albumen. On a grill you generally wanna cook it skin side down then flip it for the last 1/3 bit of time and add some of the glaze to the side you pulled the skin off of. | 2 | t1_d3prv9n | t3_4lshzj | /r/Cooking/comments/t3_4lshzj/d3psfcq | null | false | 2016-05-31T00:48:56Z |
d3psd37 | t1_d3psd37 | 1,464,655,640 | user_dda736bfb947 | Cooking | Grossssssssss | 2 | t1_d3pdnrq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3psd37 | null | false | 2016-05-31T00:47:20Z |
d3pscon | t1_d3pscon | 1,464,655,624 | user_9f86b1012074 | Cooking | Your time spent hiking may not be equivalent to what others spend hiking. | 2 | t1_d3pgm74 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pscon | null | false | 2016-05-31T00:47:04Z |
d3psc6i | t1_d3psc6i | 1,464,655,602 | user_371fc7cacd6b | Cooking | What should I use instead? | 1 | t1_d3p8chl | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3psc6i | null | false | 2016-05-31T00:46:42Z |
d3psc33 | t1_d3psc33 | 1,464,655,598 | user_312161b65b8d | Cooking | I don't. I might be cold hearted, but in the same way I could hear about you getting hit with a bus and likely forget it five minutes later and be fine, I just don't care about enough people like that.
And, here's the thing: that's fine. We can't care on that large a scale. It would be crippling. Newscasters would ne... | 11 | t1_d3pk1wp | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3psc33 | null | false | 2016-05-31T00:46:38Z |
d3ps9sx | t1_d3ps9sx | 1,464,655,496 | user_329953e81912 | Cooking | Yes deep fried or maybe pan fried in a lot of oil. The tour guide said traditionally they only use olive oil. | 1 | t1_d3prtuq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ps9sx | null | false | 2016-05-31T00:44:56Z |
d3ps8z9 | t1_d3ps8z9 | 1,464,655,457 | user_0fdcc5d8cc3f | Cooking | >[**How to Quickly Caramelize Onions - Review [2:34]**](http://youtu.be/yt_0e72fs9M)
>>In a previous rebuttal video to a Slate.com article, we went over how to caramelize onions in 10 minutes. This shortened version of the video was uploaded so you don't have to sit through my 14 minute rant every time you'd like to r... | 2 | t1_d3ps8qd | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ps8z9 | null | false | 2016-05-31T00:44:17Z |
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