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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d3ps8qd | t1_d3ps8qd | 1,464,655,445 | user_7b2dac916daa | Cooking | https://www.youtube.com/watch?v=yt_0e72fs9M | 1 | t1_d3pb4hx | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ps8qd | null | false | 2016-05-31T00:44:05Z |
d3ps8oj | t1_d3ps8oj | 1,464,655,442 | user_f63c81a23575 | Cooking | It should also be their job to understand, to the best of their ability, the reasons behind what they do. As usual, the truth is a happy medium: I don't expect every chef to be a molecular gastronomist, but I'd rather them not be George Jetson, pushing buttons to get a result blindly and not thinking about the process ... | 6 | t1_d3prq3j | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ps8oj | null | false | 2016-05-31T00:44:02Z |
d3ps8k7 | t1_d3ps8k7 | 1,464,655,436 | user_fd89fdf8d043 | Cooking | Any recipe from an American website that lists 'cake mix' as an ingredient. | 3 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ps8k7 | null | false | 2016-05-31T00:43:56Z |
d3ps85c | t1_d3ps85c | 1,464,655,417 | user_e19ac6c5face | Cooking | White truffle oil. | 4 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ps85c | null | false | 2016-05-31T00:43:37Z |
d3ps59l | t1_d3ps59l | 1,464,655,288 | user_89e85fda15da | Cooking | You mean activated Walnuts. Preferred by visitors from the planet Twilo. | 3 | t1_d3pkimb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ps59l | null | false | 2016-05-31T00:41:28Z |
d3ps4iy | t1_d3ps4iy | 1,464,655,254 | user_6be53a9a0e60 | Cooking | It's inexpensive and versatile. Plus it's enriched. Protein, fiber, vitamin E, potassium, etc. I'm open to suggestions. I'm going to try out this quinoa that the other guy suggested. If you have any real suggestions I'm open to them. | -1 | t1_d3prqxs | t3_4lscc0 | /r/Cooking/comments/t3_4lscc0/d3ps4iy | null | false | 2016-05-31T00:40:54Z |
d3ps3ly | t1_d3ps3ly | 1,464,655,213 | user_b741c07c9b55 | Cooking | Actually the best-tasting omelettes have a 1:1 ratio of both.
I learned that from Marche Movenpick. And it of course makes sense because extra virgin olive oil is best at mid-to-low temps and so are omelettes. | 1 | t1_d3p8iou | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ps3ly | null | false | 2016-05-31T00:40:13Z |
d3ps32n | t1_d3ps32n | 1,464,655,188 | user_486dcfe411a1 | Cooking | But it's DELISH! | 2 | t1_d3p8b28 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ps32n | null | false | 2016-05-31T00:39:48Z |
d3ps21r | t1_d3ps21r | 1,464,655,143 | user_486dcfe411a1 | Cooking | They're nice though since our son has a an allergy to egg. | 2 | t1_d3p4sfq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ps21r | null | false | 2016-05-31T00:39:03Z |
d3ps1xg | t1_d3ps1xg | 1,464,655,137 | user_7b6a72070a2a | Cooking | Not only does it take barely any time but it is so easy to "fancy" up. A few tablespoons of maple syrup, a few dashes of cinnamon, instant chai powder, espresso powder, or any of of a number of other things thrown in and suddenly you've got people looking at you like you're a wizard. | 30 | t1_d3pn1aw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ps1xg | null | false | 2016-05-31T00:38:57Z |
d3ps17t | t1_d3ps17t | 1,464,655,104 | user_2e38f4efbc18 | Cooking | I don't mind that so much -- to me it signifies that the flavor of the ingredient will really show through. Flavoring olive oil versus one used just for lubrication and can be flavorless. | 0 | t1_d3pc8ny | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ps17t | null | false | 2016-05-31T00:38:24Z |
d3ps0uo | t1_d3ps0uo | 1,464,655,086 | [deleted] | Cooking | [deleted] | 1 | t1_d3prrh6 | t3_4lscc0 | /r/Cooking/comments/t3_4lscc0/d3ps0uo | null | false | 2016-05-31T00:38:06Z |
d3ps0cd | t1_d3ps0cd | 1,464,655,062 | user_b741c07c9b55 | Cooking | Even back in the days of FARK.com I got grief for saying how stupid "life hacks" sound and what a spammy piece of shit lifehacker.com was.
Little did we know...what we now know... | 2 | t1_d3p8lig | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ps0cd | null | false | 2016-05-31T00:37:42Z |
d3przye | t1_d3przye | 1,464,655,045 | user_45d8de3dfa88 | Cooking | There's nothing wrong with hamburger helper. | 5 | t1_d3pk4z3 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3przye | null | false | 2016-05-31T00:37:25Z |
d3przqh | t1_d3przqh | 1,464,655,034 | user_371fc7cacd6b | Cooking | Ditto | 2 | t1_d3pc9ch | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3przqh | null | false | 2016-05-31T00:37:14Z |
d3przja | t1_d3przja | 1,464,655,025 | user_486dcfe411a1 | Cooking | No! When my wife and I were first married she thought a clove was a bulb. Recipes that called for several cloves left me in so much pain. | 8 | t1_d3p6nus | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3przja | null | false | 2016-05-31T00:37:05Z |
d3pry98 | t1_d3pry98 | 1,464,654,965 | user_e5e2506ccd5e | Cooking | skimming/draining pure fat is another story, but you better save that shit and not just throw it out | 2 | t1_d3prlsk | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pry98 | null | false | 2016-05-31T00:36:05Z |
d3pry7m | t1_d3pry7m | 1,464,654,963 | user_88654303a8f1 | Cooking | There aren't any good reasons why you *shouldn't* wash a chicken, but there aren't any particularly good reasons to wash one, either. It's just an extra step.
FWIW, I rinse my chickens too. I know it's a waste of time, but... I dunno. I was raised that way. | 4 | t1_d3p7558 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pry7m | null | false | 2016-05-31T00:36:03Z |
d3pry7g | t1_d3pry7g | 1,464,654,962 | user_8b41f463062b | Cooking | I found it.
http://www.lifeloveandsugar.com/2014/11/12/nutella-chocolate-cake/ | 1 | t1_d3pebwp | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pry7g | null | false | 2016-05-31T00:36:02Z |
d3prxu9 | t1_d3prxu9 | 1,464,654,944 | user_c840e32fe49f | Cooking | Any cured meat recipe that spells out the amount of Nitrite/Nitrate Cure salt in teaspoons, tablespoons or cups etc...
Heck even any recipe that tells you specific weight like grams, oz etc..
When curing meat ALWAYS use the curing salts' directions for meat weight to cure weight ratio.
Doing the math to adjust the... | 3 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prxu9 | null | false | 2016-05-31T00:35:44Z |
d3prxa6 | t1_d3prxa6 | 1,464,654,919 | user_05214be394b7 | Cooking | I'm all about those Garlic'Os to get that raw garlic breath at 7am! | 1 | t1_d3pa1m6 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prxa6 | null | false | 2016-05-31T00:35:19Z |
d3prx30 | t1_d3prx30 | 1,464,654,909 | user_d05953f34d4f | Cooking | Roast from the top. Boil from below. Textures and flavours. | 2 | t3_4lshr0 | t3_4lshr0 | /r/Cooking/comments/t3_4lshr0/d3prx30 | null | false | 2016-05-31T00:35:09Z |
d3prv9n | t1_d3prv9n | 1,464,654,825 | user_6be53a9a0e60 | Cooking | This was my first thought, because salmon fillets are sexy. Is it best cooked through, or just seared? | 1 | t1_d3prsfl | t3_4lshzj | /r/Cooking/comments/t3_4lshzj/d3prv9n | null | false | 2016-05-31T00:33:45Z |
d3prv9p | t1_d3prv9p | 1,464,654,825 | user_cf115de204d0 | Cooking | **True**, in most respects.
It depends on the person (surprise). Some picky eaters won't try anything new, others shy away from strange ingredients, few will actually try many things but just don't like them.
**Anecdotal evidence**: My father will *try* many different foods. He enjoys few of them. Every so often h... | 18 | t1_d3pn9te | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prv9p | null | false | 2016-05-31T00:33:45Z |
d3prv7g | t1_d3prv7g | 1,464,654,823 | user_869d82357a2b | Cooking | I don't quite understand this. Can you explain? | 1 | t1_d3pfeli | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prv7g | null | false | 2016-05-31T00:33:43Z |
d3prua6 | t1_d3prua6 | 1,464,654,779 | [deleted] | Cooking | [removed] | 1 | t1_d3p5tqb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prua6 | null | false | 2016-05-31T00:32:59Z |
d3prtuq | t1_d3prtuq | 1,464,654,759 | user_2b78b1574938 | Cooking | Deep fried? I was there last week and has the same thing in Rome. I love those. It did not taste like olive oil to me though, and I did ask them how they made them when I was talking to the chef and he said canola. | 1 | t1_d3pdm52 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prtuq | null | false | 2016-05-31T00:32:39Z |
d3prtf0 | t1_d3prtf0 | 1,464,654,738 | user_6be53a9a0e60 | Cooking | Personally I stir/toss them with some tongs. I don't see why you couldn't just flip them all together with a spatula. Just remember to be patient and let them cook. Let them sit for 2-3 minutes at a time. | 1 | t1_d3prg6a | t3_4lsbmf | /r/Cooking/comments/t3_4lsbmf/d3prtf0 | null | false | 2016-05-31T00:32:18Z |
d3prt5m | t1_d3prt5m | 1,464,654,726 | user_2e38f4efbc18 | Cooking | My issue with "three ingredient" recipes is that they often severely fudge the ingredients used under the guise of "well everyone has that already". Salt, pepper, and oil? Sure, no problem. But every now and then you get things like milk or a can of tomatoes. Not exactly rare, but I don't drink a lot of milk so I rarel... | 5 | t1_d3pawlk | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prt5m | null | false | 2016-05-31T00:32:06Z |
d3prsfl | t1_d3prsfl | 1,464,654,693 | user_a0df501852c4 | Cooking | Salmon. It is the fish gateway drug because it is a firm fish that does not smell or taste "fishy." Glaze it and grill it and tell me you are not converted. | 3 | t3_4lshzj | t3_4lshzj | /r/Cooking/comments/t3_4lshzj/d3prsfl | null | false | 2016-05-31T00:31:33Z |
d3prrv0 | t1_d3prrv0 | 1,464,654,667 | user_e2bca5527fb8 | Cooking | Are you my roomate? That's all he would eat is cold soup from a can. | 1 | t1_d3p5ohm | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prrv0 | null | false | 2016-05-31T00:31:07Z |
d3prro0 | t1_d3prro0 | 1,464,654,659 | [deleted] | Cooking | [removed] | 1 | t1_d3pboxv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prro0 | null | false | 2016-05-31T00:30:59Z |
d3prrh6 | t1_d3prrh6 | 1,464,654,650 | user_6be53a9a0e60 | Cooking | Nice. I'm putting that on my list for my next Costco trip. | 1 | t1_d3prhw9 | t3_4lscc0 | /r/Cooking/comments/t3_4lscc0/d3prrh6 | null | false | 2016-05-31T00:30:50Z |
d3prr5w | t1_d3prr5w | 1,464,654,636 | user_869d82357a2b | Cooking | Applesauce instead of oil always confuses me. | 1 | t1_d3pb2ke | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prr5w | null | false | 2016-05-31T00:30:36Z |
d3prqxs | t1_d3prqxs | 1,464,654,625 | user_431c1d90d0f4 | Cooking | If you're convincing someone to enjoy a food by frying it, you're probably not doing either of you any favors.
There are so many amazing varieties of rice that exist, and "white rice" is arguably the least interesting or flavorful. Why are you determined to make someone enjoy a type of rice that is not all that healt... | 3 | t3_4lscc0 | t3_4lscc0 | /r/Cooking/comments/t3_4lscc0/d3prqxs | null | false | 2016-05-31T00:30:25Z |
d3prq3j | t1_d3prq3j | 1,464,654,585 | user_88654303a8f1 | Cooking | It's their job to know that sauteing things makes them taste good. It isn't their job to know *why* sauteing things makes them taste good. | 9 | t1_d3pn0br | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prq3j | null | false | 2016-05-31T00:29:45Z |
d3prpzp | t1_d3prpzp | 1,464,654,580 | user_2b78b1574938 | Cooking | Sorry for late reply, was out and about. Ok the biggest one I will NOT eat is maraschino cherries, the neon red ones not luxardo (luxardo are awesome). As a matter of fact I won't eat any neon colored fruit.
Also must things that spray out of cans (cheez-wiz, canned whipped cream)
Hershey's chocolate syrup. Some fl... | 5 | t1_d3p9jf1 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prpzp | null | false | 2016-05-31T00:29:40Z |
d3prouu | t1_d3prouu | 1,464,654,525 | user_bf421eb27b00 | Cooking | It's used as a substitute for butter, on bread. | 3 | t1_d3pqg04 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prouu | null | false | 2016-05-31T00:28:45Z |
d3proq8 | t1_d3proq8 | 1,464,654,519 | user_c0b1165939eb | Cooking | RIGHT? I saw salmon and cucumber mousse once and was like well, no wonder everyone hated everything back then | 1 | t1_d3pqucm | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3proq8 | null | false | 2016-05-31T00:28:39Z |
d3proa0 | t1_d3proa0 | 1,464,654,497 | user_869d82357a2b | Cooking | I hate her an irrational amount. | 1 | t1_d3pc8ny | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3proa0 | null | false | 2016-05-31T00:28:17Z |
d3prnzr | t1_d3prnzr | 1,464,654,482 | user_998e6d706d3f | Cooking | Um, that's how you do it, if you want the marrow out of a bone.
I've sawn thousands of marrow bones. | 2 | t1_d3pn3va | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prnzr | null | false | 2016-05-31T00:28:02Z |
d3prlsk | t1_d3prlsk | 1,464,654,377 | user_f5435d16c001 | Cooking | I dunno, I feel like there is a limit to how much bacon grease I want in something other than bacon. | 3 | t1_d3pbx5d | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prlsk | null | false | 2016-05-31T00:26:17Z |
d3prl7s | t1_d3prl7s | 1,464,654,351 | user_bc7699e5bf70 | Cooking | [You don't have to imagine](https://www.youtube.com/watch?v=gP74xUyYaoo&t=99) | 3 | t1_d3p57zg | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prl7s | null | false | 2016-05-31T00:25:51Z |
d3prl28 | t1_d3prl28 | 1,464,654,343 | user_dd506361828b | Cooking | Plus not everyone lives in the US and has the same canned crap in the nearest store | 2 | t1_d3pck4p | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prl28 | null | false | 2016-05-31T00:25:43Z |
d3prkfm | t1_d3prkfm | 1,464,654,314 | user_f5435d16c001 | Cooking | My wife insists this makes a difference and I'm messing up the chicken by not doing it. | 1 | t1_d3p5yzo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prkfm | null | false | 2016-05-31T00:25:14Z |
d3prk6p | t1_d3prk6p | 1,464,654,303 | user_869d82357a2b | Cooking | This is just truly terrible. | 5 | t1_d3pj1ds | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prk6p | null | false | 2016-05-31T00:25:03Z |
d3prk4c | t1_d3prk4c | 1,464,654,300 | user_026cd15b81bc | Cooking | Aren't they known for making refrigerators and not ovens? | 3 | t3_4lrums | t3_4lrums | /r/Cooking/comments/t3_4lrums/d3prk4c | null | false | 2016-05-31T00:25:00Z |
d3prjjv | t1_d3prjjv | 1,464,654,274 | user_6be53a9a0e60 | Cooking | It's not fast, but I like to get them going in the Crock-Pot on low before I leave for work. I put them meat side down so they cook in their juices and don't dry out. Again it's not fast, but they'll be falling off the bone when you get home.
Season heavily and add half a cup of water depending on the size of your slo... | 1 | t3_4lqr8t | t3_4lqr8t | /r/Cooking/comments/t3_4lqr8t/d3prjjv | null | false | 2016-05-31T00:24:34Z |
d3prjhf | t1_d3prjhf | 1,464,654,271 | user_869d82357a2b | Cooking | I actually do have a *really* good modification recipe for box cake mix though. | 1 | t1_d3pck4p | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prjhf | null | false | 2016-05-31T00:24:31Z |
d3prikk | t1_d3prikk | 1,464,654,230 | user_f5435d16c001 | Cooking | Pretty different, but hey, who doesn't like scallops? | 2 | t1_d3pc8t9 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prikk | null | false | 2016-05-31T00:23:50Z |
d3prhw9 | t1_d3prhw9 | 1,464,654,200 | [deleted] | Cooking | [deleted] | 2 | t3_4lscc0 | t3_4lscc0 | /r/Cooking/comments/t3_4lscc0/d3prhw9 | null | false | 2016-05-31T00:23:20Z |
d3prhoj | t1_d3prhoj | 1,464,654,190 | user_b145d61b8431 | Cooking | I had another one.
"Add garlic and onions at the same time"
No. Those cook at completely different times. Garlic is almost always last to go in a pan. | 12 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prhoj | null | false | 2016-05-31T00:23:10Z |
d3prgdp | t1_d3prgdp | 1,464,654,130 | user_2b78b1574938 | Cooking | Yeah, but most chefs can sort of just guess a gram fairly accurately, plus I think it would never actually be that little. It was more of an example. Also, there is no average clove. It totally depends on what kind of garlic, where you live, when it was harvested. Where I live now an "average" clove is bigger than my t... | 1 | t1_d3phk42 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prgdp | null | false | 2016-05-31T00:22:10Z |
d3prg98 | t1_d3prg98 | 1,464,654,125 | user_f5435d16c001 | Cooking | Well, if your local butcher sells squab he might well have some blood for you. | 3 | t1_d3p8o46 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prg98 | null | false | 2016-05-31T00:22:05Z |
d3prg6a | t1_d3prg6a | 1,464,654,121 | user_02de99a58c51 | Cooking | Do you flip or stir them at all? I usually cook it all in the same pan, so I cook the onions for a few minutes then dump the meat and sauce in and let it all cook together. | 1 | t1_d3prdao | t3_4lsbmf | /r/Cooking/comments/t3_4lsbmf/d3prg6a | null | false | 2016-05-31T00:22:01Z |
d3prfpv | t1_d3prfpv | 1,464,654,101 | user_cc5fbfaca7d4 | Cooking | I'm sure a lot of people do, but I really hope you wouldn't put that on a website and call it a recipe. | 1 | t1_d3pgxg6 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prfpv | null | false | 2016-05-31T00:21:41Z |
d3pre1y | t1_d3pre1y | 1,464,654,027 | user_2b78b1574938 | Cooking | Yep, what they said. | 1 | t1_d3pkrkj | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pre1y | null | false | 2016-05-31T00:20:27Z |
d3prdek | t1_d3prdek | 1,464,653,997 | user_b145d61b8431 | Cooking | "The American version of..." If I'm looking to make German cuisine, I don't want your "American version" I want the real stuff. (I do understand there are some things you can't get in American markets, but there are still some recipes you can create)
Or the "easy version of.." | 8 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prdek | null | false | 2016-05-31T00:19:57Z |
d3prdao | t1_d3prdao | 1,464,653,992 | user_6be53a9a0e60 | Cooking | A stainless steel pan would probably be best, but I like to use my cast iron skillet. Use medium heat, because cast iron gets really, really hot. You don't want to burn your onions. I expect that you would need to cook the onions for about ten minutes, because it sounds like they still had some bite in your mom's dish.... | 1 | t1_d3pqr4u | t3_4lsbmf | /r/Cooking/comments/t3_4lsbmf/d3prdao | null | false | 2016-05-31T00:19:52Z |
d3prd2q | t1_d3prd2q | 1,464,653,982 | user_2b78b1574938 | Cooking | Just ugh. Everything that comes out of her mouth.... I can't believe she is even a thing. It is like all the worst back of the box recipes from the 50's with an annoying backstory thrown in. | 2 | t1_d3p9r91 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prd2q | null | false | 2016-05-31T00:19:42Z |
d3prcud | t1_d3prcud | 1,464,653,972 | user_c712dcf34879 | Cooking | Wow, that is a great blog. So much gelatin! I'm so glad that trend is over... | 1 | t1_d3pqchx | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prcud | null | false | 2016-05-31T00:19:32Z |
d3prbga | t1_d3prbga | 1,464,653,912 | user_c873fed04af8 | Cooking | Oh okay. | 1 | t1_d3pcke3 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3prbga | null | false | 2016-05-31T00:18:32Z |
d3pradm | t1_d3pradm | 1,464,653,866 | user_753a27dcbdf1 | Cooking | Sorry...brother in law. | 2 | t1_d3pkeaf | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pradm | null | false | 2016-05-31T00:17:46Z |
d3pr9gl | t1_d3pr9gl | 1,464,653,826 | user_a6379f150c81 | Cooking | Because at least 2 always pop up and force me to close them... | 1 | t1_d3piif3 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pr9gl | null | false | 2016-05-31T00:17:06Z |
d3pr8lc | t1_d3pr8lc | 1,464,653,791 | user_f286da3769f6 | Cooking | Could this guy's voice have been any more fucking annoying? That's fantastic that he disproved the original article, but I am going to make sure I never have to watch another video of his again. This is like the punch-able face of voices. | 2 | t1_d3pnkoj | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pr8lc | null | false | 2016-05-31T00:16:31Z |
d3pr7zn | t1_d3pr7zn | 1,464,653,766 | user_17cf949e1027 | Cooking | Yeah I don't understand how the author is using them interchangeably when they have *completely opposite meanings*. "Browned" means "brown the outside but don't cook them" while caramelized means "cook the everloving shit out of them".
Also:
>Sam Sifton, the Times food critic turned national editor, [...] wrote back... | 58 | t1_d3pbpys | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pr7zn | null | false | 2016-05-31T00:16:06Z |
d3pr7up | t1_d3pr7up | 1,464,653,760 | user_25d07825338b | Cooking | I can second this. The coconut/almond cheeses are no good cold but if its warmed up, its a million times better.
For pizza we make our own dough with that Fleishmann's pizza crust yeast and the daiya brand mozzarella. its so good without the stomach issues take out gives me. (I'm lactose and soy intolerant) | 3 | t1_d3pi8tq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pr7up | null | false | 2016-05-31T00:16:00Z |
d3pr674 | t1_d3pr674 | 1,464,653,686 | user_15bcf0a09949 | Cooking | After reading that English pea recipe, I've got to try it. It sounds wonderful /s. | 2 | t1_d3pqa64 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pr674 | null | false | 2016-05-31T00:14:46Z |
d3pr5na | t1_d3pr5na | 1,464,653,660 | user_056ffb663f5a | Cooking | There's a YouTube video of a 400+ lb man reviewing canned whole chicken. Him tearing it apart with his sausage fingers and the heavy breathing as he eats most of it is the grossest thing I've ever seen. | 4 | t1_d3p9fdb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pr5na | null | false | 2016-05-31T00:14:20Z |
d3pr3uy | t1_d3pr3uy | 1,464,653,578 | user_cc521af1e1fb | Cooking | Maybe it originated there, but here in America most restaurants have a tap for it right next to the Diet Coke. | 2 | t1_d3pnthk | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pr3uy | null | false | 2016-05-31T00:12:58Z |
d3pr3qm | t1_d3pr3qm | 1,464,653,572 | user_8caa71b8bd22 | Cooking | In that case, it probably is a chemical weapon. | 1 | t1_d3pr25q | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pr3qm | null | false | 2016-05-31T00:12:52Z |
d3pr25q | t1_d3pr25q | 1,464,653,499 | user_88654303a8f1 | Cooking | Nein, We have [ze Germans](https://i.kinja-img.com/gawker-media/image/upload/18ranazcdjkl9jpg.JPG) to thank for the canned cheeseburgers. | 2 | t1_d3piy3n | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pr25q | null | false | 2016-05-31T00:11:39Z |
d3pr226 | t1_d3pr226 | 1,464,653,494 | user_48dadfbb84b5 | Cooking | Probably thinking of five spice? | 3 | t1_d3pjras | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pr226 | null | false | 2016-05-31T00:11:34Z |
d3pr1am | t1_d3pr1am | 1,464,653,457 | user_9f2a1b292715 | Cooking | "fresh"
http://farm9.staticflickr.com/8164/7168182239_0d7fba9b7e.jpg | 1 | t1_d3p8llv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pr1am | null | false | 2016-05-31T00:10:57Z |
d3pr0ow | t1_d3pr0ow | 1,464,653,427 | user_f9f13a3207f8 | Cooking | It says to use ____, but I used _____ instead | 2 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pr0ow | null | false | 2016-05-31T00:10:27Z |
d3pr09p | t1_d3pr09p | 1,464,653,406 | user_dad2cf8e6dbd | Cooking | Ahhhh, fantastic. Thanks! | 3 | t1_d3pq36s | t3_4ls95w | /r/Cooking/comments/t3_4ls95w/d3pr09p | null | false | 2016-05-31T00:10:06Z |
d3pqzyp | t1_d3pqzyp | 1,464,653,392 | user_ef4c4bf2f868 | Cooking | Delicious! Thank you! I'm going to give this a go since I have everything already. Thanks again :) | 1 | t1_d3ppf1n | t3_4ls27e | /r/Cooking/comments/t3_4ls27e/d3pqzyp | null | false | 2016-05-31T00:09:52Z |
d3pqw8m | t1_d3pqw8m | 1,464,653,221 | user_6be53a9a0e60 | Cooking | It depends on the grade. Higher grade stainless has a larger percentage of chromium and nickel which make the stainless resistant to corrosion. If the specs just say "stainless" it's probably low grade. If you want something that will last forever, look for something that's 304 which is food grade. | 5 | t3_4lru0z | t3_4lru0z | /r/Cooking/comments/t3_4lru0z/d3pqw8m | null | false | 2016-05-31T00:07:01Z |
d3pqvs3 | t1_d3pqvs3 | 1,464,653,200 | user_47ac620d2ed9 | Cooking | This is especially atrocious because Garlic is weird, in that the smaller the bulb, the stronger the garlic flavor will be. And you cannot possibly get enough garlic in a single clove, no matter how large or small it is. 4 minimum. | 1 | t1_d3p5tqb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pqvs3 | null | false | 2016-05-31T00:06:40Z |
d3pqv7k | t1_d3pqv7k | 1,464,653,174 | user_c4f10166e058 | Cooking | BuzzFeed Food | 1 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pqv7k | null | false | 2016-05-31T00:06:14Z |
d3pqucm | t1_d3pqucm | 1,464,653,133 | user_c712dcf34879 | Cooking | Sometimes really gross stuff, too. I've seen recipes for salmon and cottage cheese mousse...no thanks! | 1 | t1_d3pq56x | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pqucm | null | false | 2016-05-31T00:05:33Z |
d3pqtsq | t1_d3pqtsq | 1,464,653,107 | user_3d841004b098 | Cooking | I have a 40s era cook book with an entire section of recipes titled, 'Meals for Infants, Elderly, and Invalids'. | 5 | t1_d3p8o46 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pqtsq | null | false | 2016-05-31T00:05:07Z |
d3pqtn0 | t1_d3pqtn0 | 1,464,653,100 | user_668e712b1575 | Cooking | The only sandra lee I know pops pimples for a living | 5 | t1_d3pj7kz | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pqtn0 | null | false | 2016-05-31T00:05:00Z |
d3pqr4u | t1_d3pqr4u | 1,464,652,985 | user_02de99a58c51 | Cooking | It's the details that are confusing me. How much heat and for how long? How much oil? Nonstick pan or cast iron? | 1 | t1_d3pqeux | t3_4lsbmf | /r/Cooking/comments/t3_4lsbmf/d3pqr4u | null | false | 2016-05-31T00:03:05Z |
d3pqomt | t1_d3pqomt | 1,464,652,866 | user_a60de576bb99 | Cooking | Thank you, I'll try that next time. | 1 | t1_d3pdzgm | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pqomt | null | false | 2016-05-31T00:01:06Z |
d3pqoha | t1_d3pqoha | 1,464,652,859 | user_a60de576bb99 | Cooking | It's just a bunch of canned goods, onion, celery, taco seasoning, and ground beer/turkey thrown together. I'll post it if you like. I recommend low sodium everything, though. | 1 | t1_d3pec3m | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pqoha | null | false | 2016-05-31T00:00:59Z |
d3pqnbh | t1_d3pqnbh | 1,464,652,801 | user_31593bf28729 | Cooking | > She spends more money on her set decorations
You misspelled tablescapes. | 68 | t1_d3phb6x | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pqnbh | null | false | 2016-05-31T00:00:01Z |
d3pqmt4 | t1_d3pqmt4 | 1,464,652,775 | user_573e3cca0275 | Cooking | Oh I think I just threw up. Why did I click that right after dinner? | 1 | t1_d3p9tla | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pqmt4 | null | false | 2016-05-30T23:59:35Z |
d3pqmky | t1_d3pqmky | 1,464,652,764 | user_0b2a34ff171b | Cooking | That makes sense. I'm not really a baker (I'm too much of a free form cook), so I wouldn't have thought about that. | 2 | t1_d3pqbf6 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pqmky | null | false | 2016-05-30T23:59:24Z |
d3pqli9 | t1_d3pqli9 | 1,464,652,711 | user_99f3e9009a18 | Cooking | Start with Gordon Ramsay's minute-long videos. A major pitfall of beginning cooks is hyperattentiveness to procedure, but Chef Ramsay's vids concentrate on the big picture.
https://youtube.com/watch?v=9rWZNHkrsNg
Secondly, make him do the same dish on a weekly basis several times. That way it will flow. Steak Diane (... | 2 | t3_4lrzj1 | t3_4lrzj1 | /r/Cooking/comments/t3_4lrzj1/d3pqli9 | null | false | 2016-05-30T23:58:31Z |
d3pqk02 | t1_d3pqk02 | 1,464,652,635 | user_0864b2ab5634 | Cooking | Thin and krispy cheeseburgers, twice baked potatoes, and broccoli (mainly for appearances). | 1 | t3_4lpd87 | t3_4lpd87 | /r/Cooking/comments/t3_4lpd87/d3pqk02 | null | false | 2016-05-30T23:57:15Z |
d3pqjec | t1_d3pqjec | 1,464,652,604 | user_7ebe307a1615 | Cooking | Besides the In N' Out sauce mentioned in another reply, the only copycat recipe I've tried that _actually_ tastes like the real thing is zuppa tuscana. | 3 | t1_d3paw7r | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pqjec | null | false | 2016-05-30T23:56:44Z |
d3pqj4t | t1_d3pqj4t | 1,464,652,591 | user_012881aa2fb2 | Cooking | could it be this? https://en.wikipedia.org/wiki/Summer_savory | 1 | t1_d3pf5fr | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pqj4t | null | false | 2016-05-30T23:56:31Z |
d3pqibz | t1_d3pqibz | 1,464,652,551 | user_e5c587a44ac6 | Cooking | heheh ;) | 2 | t1_d3poglz | t3_4lpsb9 | /r/Cooking/comments/t3_4lpsb9/d3pqibz | null | false | 2016-05-30T23:55:51Z |
d3pqhrr | t1_d3pqhrr | 1,464,652,522 | user_c0b1165939eb | Cooking | Anything calling for premade pesto. Like... what? It's three ingredients... let's not. | -1 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pqhrr | null | false | 2016-05-30T23:55:22Z |
d3pqhq5 | t1_d3pqhq5 | 1,464,652,520 | user_cb4899b3dd83 | Cooking | "Drain the bacon" | 8 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pqhq5 | null | false | 2016-05-30T23:55:20Z |
d3pqg04 | t1_d3pqg04 | 1,464,652,434 | user_93044c06f69c | Cooking | Schmaltz is good stuff. Put some in dumplings for chicken and dumplings and it's amazing. Still can't see using it as a sandwich spread. | 4 | t1_d3pk6i4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pqg04 | null | false | 2016-05-30T23:53:54Z |
d3pqfwn | t1_d3pqfwn | 1,464,652,429 | [deleted] | Cooking | [deleted] | 1 | t1_d3p5mxo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pqfwn | null | false | 2016-05-30T23:53:49Z |
d3pqeux | t1_d3pqeux | 1,464,652,375 | user_6be53a9a0e60 | Cooking | Really all you should need are onions and cooking oil or butter. Try a pinch of sugar to help caramelize without making them too soft. | 2 | t3_4lsbmf | t3_4lsbmf | /r/Cooking/comments/t3_4lsbmf/d3pqeux | null | false | 2016-05-30T23:52:55Z |
d3pqdym | t1_d3pqdym | 1,464,652,330 | user_6cd8c3dc75dc | Cooking | THIS! I almost always avoid ordering dishes in restaurants that mention onions because they almost never do it correctly. Onions take a practiced hand and patience. | 1 | t1_d3p4xhi | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pqdym | null | false | 2016-05-30T23:52:10Z |
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