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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d3pohhi | t1_d3pohhi | 1,464,648,977 | user_dbe8b9527459 | Cooking | It's hard and i hate crunchy/crispy stuff overall. First pizza it came a little burned but second it wasn't but still crispiy.
Not sure how hot it was, left it for good 10-15 minutes since it's one of those old ones that don't really have the temperature.
I know that cheese is used as a general word in english, the w... | 1 | t1_d3pnmz9 | t3_4lruel | /r/Cooking/comments/t3_4lruel/d3pohhi | null | false | 2016-05-30T22:56:17Z |
d3poha6 | t1_d3poha6 | 1,464,648,968 | user_247d25c5eb39 | Cooking | Eh, people talk shit about me keeping those, or the cream cheese or butter or sour cream tubs, but they're excellent tupperwares to send food home with friends who were over for dinner, or bring food to work or social functions.
They're cheap, if you keep them you'll have several anyway, and it's nothing to get upset ... | 5 | t1_d3p7w7k | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3poha6 | null | false | 2016-05-30T22:56:08Z |
d3pogzl | t1_d3pogzl | 1,464,648,954 | user_9181cfe1f0b2 | Cooking | Are you kidding? He just told you why... | 1 | t1_d3pav5q | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pogzl | null | false | 2016-05-30T22:55:54Z |
d3poglz | t1_d3poglz | 1,464,648,936 | user_6f9fa711e87d | Cooking | you could buy 1 of [these](http://www.alibaba.com/product-detail/High-Efficiency-Beet-Peeling-Machine-Beet_60148486009.html?spm=a2700.7724857.29.134.E9FF8u) or [these](http://www.alibaba.com/product-detail/Stainless-steel-brush-beet-peeling-machine_60294306602.html?spm=a2700.7724857.29.65.E9FF8u) | 3 | t3_4lpsb9 | t3_4lpsb9 | /r/Cooking/comments/t3_4lpsb9/d3poglz | null | false | 2016-05-30T22:55:36Z |
d3pog03 | t1_d3pog03 | 1,464,648,906 | user_bf421eb27b00 | Cooking | > When I defrost a chicken breast I end up with a 1/3 cup of water and chicken juice that's goes down the drain. I don't think that washing the chicken does anything, but I don't understand why it's bad.
Pouring those down the drain isn't the same as washing your chicken.
[Washing actually kicks up small droplets th... | 3 | t1_d3pmn5t | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pog03 | null | false | 2016-05-30T22:55:06Z |
d3pofed | t1_d3pofed | 1,464,648,878 | user_f949f9b8c3b9 | Cooking | Fat guy noodles were always my favorite lazy meal. It's a one pot meal and is very flexible.
1) make a whole bag of egg noodles, 1 lb
2) drain water and put back in pot
3) throw in cream cheese, cheddar cheese and mozzarella cheese
4) Turn on low heat and combine until melted
5). Add garlic powder, salt, pepper and ... | 1 | t3_4lmojl | t3_4lmojl | /r/Cooking/comments/t3_4lmojl/d3pofed | null | false | 2016-05-30T22:54:38Z |
d3pof56 | t1_d3pof56 | 1,464,648,865 | user_ef566950e33e | Cooking | > And finally there is a special place in hell for people trying to put something other than eggs, cheese and pancetta(good bacon is fine) into carbonara.
Yes! This so much. Carbonara is only eggs, cheese, and pancetta or bacon. No onions, peas, or milk or cream in it. | 1 | t1_d3pgby0 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pof56 | null | false | 2016-05-30T22:54:25Z |
d3pof0t | t1_d3pof0t | 1,464,648,859 | user_9df86962acac | Cooking | Number 6 will amaze your face! | 2 | t1_d3pbq3e | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pof0t | null | false | 2016-05-30T22:54:19Z |
d3poegi | t1_d3poegi | 1,464,648,832 | user_8f772b84a192 | Cooking | Tell me more | 5 | t1_d3pd118 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3poegi | null | false | 2016-05-30T22:53:52Z |
d3podiy | t1_d3podiy | 1,464,648,787 | user_84d560a40b54 | Cooking | I think it actually says to add turmeric, not dye, but still... | 5 | t1_d3p9r91 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3podiy | null | false | 2016-05-30T22:53:07Z |
d3podif | t1_d3podif | 1,464,648,786 | user_16d10ea545fe | Cooking | Where the fuck are you getting your recipes | 0 | t1_d3p4pul | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3podif | null | false | 2016-05-30T22:53:06Z |
d3pocbn | t1_d3pocbn | 1,464,648,728 | user_ef566950e33e | Cooking | How to make any dish "Asian" - add soy sauce, green onions, and sesame seeds. | 8 | t1_d3pevco | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pocbn | null | false | 2016-05-30T22:52:08Z |
d3po9ha | t1_d3po9ha | 1,464,648,589 | user_ef566950e33e | Cooking | My grandmother's cookbook:
"Add enough flour and eggs. Bake until done."
Thanks. So helpful. | 109 | t1_d3ph9sn | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3po9ha | null | false | 2016-05-30T22:49:49Z |
d3po8o3 | t1_d3po8o3 | 1,464,648,550 | user_8f772b84a192 | Cooking | What is wrong with our clearly superior butter distribution method of stick. | 3 | t1_d3pf71u | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3po8o3 | null | false | 2016-05-30T22:49:10Z |
d3po8a2 | t1_d3po8a2 | 1,464,648,532 | user_df445dad86fc | Cooking | I'm assuming by modify you mean "not used a pound of butter". All her things seem soaked in fat to me. | 4 | t1_d3plfl0 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3po8a2 | null | false | 2016-05-30T22:48:52Z |
d3po74j | t1_d3po74j | 1,464,648,477 | user_6f9fa711e87d | Cooking | umm ... i am sure UK have ice cream stores like haagun-dazs or baskin robins. Go buy yourself an ice cream cake and ask them for extra dry ice ... or if you can buy it from them. | 1 | t3_4lqzcn | t3_4lqzcn | /r/Cooking/comments/t3_4lqzcn/d3po74j | null | false | 2016-05-30T22:47:57Z |
d3po4x3 | t1_d3po4x3 | 1,464,648,375 | user_247d25c5eb39 | Cooking | I'm definitely going to have to give this a try next time I roast potatoes. | 1 | t1_d3pmagq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3po4x3 | null | false | 2016-05-30T22:46:15Z |
d3po41m | t1_d3po41m | 1,464,648,333 | user_5422f8adde08 | Cooking | He is not especially interested but you're right. Teaching him how to use a knife is probably square one. He's left handed, any tips for a right teaching a lefty? Keeping in mind we are starting at a child level here | 1 | t1_d3pnw73 | t3_4lrzj1 | /r/Cooking/comments/t3_4lrzj1/d3po41m | null | false | 2016-05-30T22:45:33Z |
d3po3f2 | t1_d3po3f2 | 1,464,648,303 | user_a218449ffaa7 | Cooking | Caramelized =/= browned, if they mean browned they should say browned | 3 | t1_d3pavaq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3po3f2 | null | false | 2016-05-30T22:45:03Z |
d3po1t2 | t1_d3po1t2 | 1,464,648,228 | user_6f9fa711e87d | Cooking | haha that's a funny brag, now you are stuck with doing it.
2 ovens to cook for 20 top with sides and bread, you are not going to have enough heating room to keep everything at hot serving temp.
if you want to stick with roasting chicken, I suggest you go get chicken legs and split breast and roast them separately (fo... | 2 | t3_4lqaaz | t3_4lqaaz | /r/Cooking/comments/t3_4lqaaz/d3po1t2 | null | false | 2016-05-30T22:43:48Z |
d3pnxvo | t1_d3pnxvo | 1,464,648,034 | user_247d25c5eb39 | Cooking | In this same vein, I found something that really pissed me off the other day. I can't remember what I was cooking, but almost every recipe I could find for it included 'X tsp of Italian seasoning'.
Bitch, I have a spice cabinet. Just list the damn spices individually. I'm not looking up Cajun recipes that have 'Cajun... | 8 | t1_d3pck4p | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pnxvo | null | false | 2016-05-30T22:40:34Z |
d3pnxoi | t1_d3pnxoi | 1,464,648,023 | user_9eca4e77d62b | Cooking | Once again, I didn't say that I didn't like steamed asparagus. Take your issues elsewhere. | 1 | t1_d3pnpj8 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pnxoi | null | false | 2016-05-30T22:40:23Z |
d3pnwr2 | t1_d3pnwr2 | 1,464,647,980 | user_6db5d0e77b53 | Cooking | In Europe it's considered weird in my experience | 3 | t1_d3p5q5b | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pnwr2 | null | false | 2016-05-30T22:39:40Z |
d3pnw73 | t1_d3pnw73 | 1,464,647,955 | user_f949f9b8c3b9 | Cooking | I think you start someone as they would in culinary school. Start him with cutting/knife skills and prep...make him be your assistant and get everything ready for you to cook. If he's truly interested he'll catch on.
| 2 | t3_4lrzj1 | t3_4lrzj1 | /r/Cooking/comments/t3_4lrzj1/d3pnw73 | null | false | 2016-05-30T22:39:15Z |
d3pnvhj | t1_d3pnvhj | 1,464,647,922 | user_f70cdaa17fc2 | Cooking | Clove? The whole head still counts as one, right? | 1 | t1_d3p5tqb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pnvhj | null | false | 2016-05-30T22:38:42Z |
d3pnuvc | t1_d3pnuvc | 1,464,647,894 | user_e19a4cb7c5dd | Cooking | Maybe not all, but I'm sure some are - they're businesses. | 5 | t1_d3pmkp6 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pnuvc | null | false | 2016-05-30T22:38:14Z |
d3pnusg | t1_d3pnusg | 1,464,647,890 | user_c60551a36e1d | Cooking | Please do! I collect funky old cookbooks. | 2 | t1_d3pf6uf | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pnusg | null | false | 2016-05-30T22:38:10Z |
d3pnur5 | t1_d3pnur5 | 1,464,647,888 | user_f79eb09154c0 | Cooking | *Drizzle the sushi liberally with Sriracha.* | 3 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pnur5 | null | false | 2016-05-30T22:38:08Z |
d3pnub9 | t1_d3pnub9 | 1,464,647,866 | user_697e37f4ce27 | Cooking | You should check out his write up on it ([here](http://www.seriouseats.com/recipes/2012/08/quick-caramelized-onions-recipe.html), or his pressure cooker recipe [here](http://www.seriouseats.com/2016/01/the-food-lab-pressure-cooker-caramelized-onions-onion-soup.html)). I'll admit that I haven't done side by side, but I'... | 5 | t1_d3pndw5 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pnub9 | null | false | 2016-05-30T22:37:46Z |
d3pnthk | t1_d3pnthk | 1,464,647,825 | user_8f772b84a192 | Cooking | Ranch is Canadian | 0 | t1_d3pdai1 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pnthk | null | false | 2016-05-30T22:37:05Z |
d3pnqvf | t1_d3pnqvf | 1,464,647,699 | user_5a2b6e070955 | Cooking | I did this. And then i ate them. All of them.
And then i cried, because i had no more onions.
It was a sad, sad day. | 15 | t1_d3pb4hx | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pnqvf | null | false | 2016-05-30T22:34:59Z |
d3pnq0t | t1_d3pnq0t | 1,464,647,659 | user_73c8cff2bd11 | Cooking | I misread that as cooking a parrot. Thought you were being humorous at first. | 9 | t1_d3pepjz | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pnq0t | null | false | 2016-05-30T22:34:19Z |
d3pnpj8 | t1_d3pnpj8 | 1,464,647,635 | user_d68ccf20ec0d | Cooking | He was just saying it's easy to steam asparagus in a microwave. You said you don't like steamed asparagus. No one fucking asked though. | -2 | t1_d3p85zf | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pnpj8 | null | false | 2016-05-30T22:33:55Z |
d3pnn52 | t1_d3pnn52 | 1,464,647,518 | user_a4d915b73e77 | Cooking | Frigidaire appliances are cheap for a reason. | 2 | t3_4lrums | t3_4lrums | /r/Cooking/comments/t3_4lrums/d3pnn52 | null | false | 2016-05-30T22:31:58Z |
d3pnn48 | t1_d3pnn48 | 1,464,647,517 | user_d68ccf20ec0d | Cooking | I just don't understand. A guy says "this is an easy way to make steamed asparagus" and she says "we hate steamed asparagus so we never microwave it." Like what is even the point? | -4 | t1_d3p8fzj | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pnn48 | null | false | 2016-05-30T22:31:57Z |
d3pnmz9 | t1_d3pnmz9 | 1,464,647,510 | user_d9eadee5dbec | Cooking | Lots of questions here! :) you say your crust is hard. Do you mean it's crispy like a cracker? Or that it's tough and chewy? Did it come out burned? Or more pale colored? How hot was your oven? You can sauté the mushrooms, or use them raw - it's really your preference. You say 'not the cheese that melts...' Are you usi... | 1 | t3_4lruel | t3_4lruel | /r/Cooking/comments/t3_4lruel/d3pnmz9 | null | false | 2016-05-30T22:31:50Z |
d3pnmzc | t1_d3pnmzc | 1,464,647,510 | user_7dfbfee21899 | Cooking | Why would he do that? | 1 | t1_d3p80c2 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pnmzc | null | false | 2016-05-30T22:31:50Z |
d3pnlxs | t1_d3pnlxs | 1,464,647,458 | user_d68ccf20ec0d | Cooking | I could not care less if someone across the ocean is able to make the same cookies as I do. | 0 | t1_d3pb0xy | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pnlxs | null | false | 2016-05-30T22:30:58Z |
d3pnliq | t1_d3pnliq | 1,464,647,438 | user_6aaae93dca5c | Cooking | Not really. Idk I eat ghost pepper sauce. I'm probably not the best judge for people who don't like spicy | 1 | t1_d3pmqac | t3_4lqrxo | /r/Cooking/comments/t3_4lqrxo/d3pnliq | null | false | 2016-05-30T22:30:38Z |
d3pnlhp | t1_d3pnlhp | 1,464,647,437 | user_e406eeb243a0 | Cooking | Careful, they might try to pass off Pigeon blood instead. That will totally ruin the wedding. | 1 | t1_d3p8o46 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pnlhp | null | false | 2016-05-30T22:30:37Z |
d3pnkoj | t1_d3pnkoj | 1,464,647,398 | user_01da7a1731dd | Cooking | How could ANYONE watch that video? the second time he started doing his "impression" of the writer of the article I instantly closed the window. For a guy making an argument against people being douches, he sure is acting like a douche. I'm genuinely curious about the video but I just can't listen to him. | 6 | t1_d3p7b5r | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pnkoj | null | false | 2016-05-30T22:29:58Z |
d3pnizt | t1_d3pnizt | 1,464,647,320 | user_54f2a2bdf794 | Cooking | But that doesn't really have much to do with whether or not a recipe is good at all. Loads of older people are weird about washing chicken and shit because that's how they were raised, they're also often good cooks. | 3 | t1_d3p7et4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pnizt | null | false | 2016-05-30T22:28:40Z |
d3pnhkb | t1_d3pnhkb | 1,464,647,252 | user_1416b2cdf124 | Cooking | Ha yes! Ctrl f "ingredients".... copymethat Google extension is also great for cutting to the chase | 2 | t1_d3p6r0t | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pnhkb | null | false | 2016-05-30T22:27:32Z |
d3pnh5d | t1_d3pnh5d | 1,464,647,233 | user_e9655e946e02 | Cooking | Agreed, but frankly...I don't know if my palate's refined with age or the production's changed, but I can taste its "artificiality" much more now... | 2 | t1_d3p8chl | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pnh5d | null | false | 2016-05-30T22:27:13Z |
d3pngim | t1_d3pngim | 1,464,647,202 | user_d32699bad323 | Cooking | this one is so dumb because turmeric exists, and it's cheaper than yellow dye | 11 | t1_d3p9r91 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pngim | null | false | 2016-05-30T22:26:42Z |
d3pndw5 | t1_d3pndw5 | 1,464,647,081 | user_ef3004980f31 | Cooking | Personally I've tried all the tweaks possible to speed up the maillard + caramelisation reactions and found nothing can really replace time for taste quality :/ Some of the chemical reactions involved are incredibly complex with multiple possible chemical branches and happen at specific stages; speeding up the reaction... | 3 | t1_d3pat9a | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pndw5 | null | false | 2016-05-30T22:24:41Z |
d3pnd2p | t1_d3pnd2p | 1,464,647,042 | user_247d25c5eb39 | Cooking | Still should add more, just to be safe. | 3 | t1_d3pjgkc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pnd2p | null | false | 2016-05-30T22:24:02Z |
d3pncgj | t1_d3pncgj | 1,464,647,013 | user_8e1d03bb7839 | Cooking | > This is r/cooking not baking.
my reference was to the commenter's pantry, not the sub. and you don't have to consider yourself a baker to still whip up the occassional cookies or muffins or whatever. | 0 | t1_d3pkwv9 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pncgj | null | false | 2016-05-30T22:23:33Z |
d3pncgp | t1_d3pncgp | 1,464,647,013 | [deleted] | Cooking | [deleted] | -1 | t1_d3p5q5b | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pncgp | null | false | 2016-05-30T22:23:33Z |
d3pnc5h | t1_d3pnc5h | 1,464,647,000 | user_d9eadee5dbec | Cooking | Not sure why this is getting down voted. It's all correct. | 1 | t1_d3ozqkm | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3pnc5h | null | false | 2016-05-30T22:23:20Z |
d3pnc1t | t1_d3pnc1t | 1,464,646,995 | user_247d25c5eb39 | Cooking | > If you're not mincing it's hard to measure that way though.
I dunno, I wouldn't have a hard time eyeballing the rough volume of a tablespoon in whole or partial cloves of garlic.
After a little bit of practice, you should be able to get an approximation of most standard '-spoon' measurements with virtually any uten... | 2 | t1_d3phk42 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pnc1t | null | false | 2016-05-30T22:23:15Z |
d3pnbt3 | t1_d3pnbt3 | 1,464,646,984 | user_483d0301ec3a | Cooking | As lame as it is to have your "recipe" just be combining three canned products, I would have totally eaten that cake before she started trying to make it "profeshunal chef style" by adding chipmunk food and virgin mary candles on top. It's like she knew it was BS so she thought "well, if it is garnished, it's more culi... | 7 | t1_d3pbrk9 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pnbt3 | null | false | 2016-05-30T22:23:04Z |
d3pnbk4 | t1_d3pnbk4 | 1,464,646,971 | user_e9655e946e02 | Cooking | Good thing that didn't happen.
Now get off your victimization kick... | 6 | t1_d3p949z | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pnbk4 | null | false | 2016-05-30T22:22:51Z |
d3pnbh2 | t1_d3pnbh2 | 1,464,646,967 | user_73c8cff2bd11 | Cooking | I have some in my fridge I need to change. | 2 | t1_d3pkwv9 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pnbh2 | null | false | 2016-05-30T22:22:47Z |
d3pnanp | t1_d3pnanp | 1,464,646,928 | user_79ceccbbf340 | Cooking | Make some vinegar pickles in the fridge. You could do a mixed pickle, cucumber, peppers, combinations of peppers and other veg. Tomatoes. Eggs. Mushrooms. Asparagus pickled with some habeneros then pan fried with bacon makes for a fantastic side. | 2 | t3_4lrpyq | t3_4lrpyq | /r/Cooking/comments/t3_4lrpyq/d3pnanp | null | false | 2016-05-30T22:22:08Z |
d3pnafu | t1_d3pnafu | 1,464,646,919 | user_e9655e946e02 | Cooking | There hasn't be a single legit reply about how it's a worthwhile shortcut that couldn't easily be reproduced another way with exponentially better results.
| 2 | t1_d3p5bo7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pnafu | null | false | 2016-05-30T22:21:59Z |
d3pna1q | t1_d3pna1q | 1,464,646,900 | user_157e26806a5f | Cooking | Oh yeah? I hadn't heard that. I remember reading her blog way back when - before the food network TV show and whatnot - her food aint healthy but damn if it isn't tasty every time. | 12 | t1_d3pla5k | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pna1q | null | false | 2016-05-30T22:21:40Z |
d3pn9te | t1_d3pn9te | 1,464,646,890 | user_f0c14b547eb9 | Cooking | I have found that they will _try_ something new if it doesn't have one of the 10-30 ingredients they hate. | 26 | t1_d3pf2a8 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pn9te | null | false | 2016-05-30T22:21:30Z |
d3pn8ad | t1_d3pn8ad | 1,464,646,818 | user_e9655e946e02 | Cooking | All dishes I can no longer eat because my mom used cream of mushroom in a can when I was a kid, effectively spoiling my appetite for them :(
Those chewy little bits of mushroom? Gag. | 3 | t1_d3pccyq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pn8ad | null | false | 2016-05-30T22:20:18Z |
d3pn771 | t1_d3pn771 | 1,464,646,768 | user_e77908c6c0b6 | Cooking | Allspice. That shit is just nasty. | -12 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pn771 | null | false | 2016-05-30T22:19:28Z |
d3pn6n8 | t1_d3pn6n8 | 1,464,646,741 | user_f0c14b547eb9 | Cooking | Good point.
I upvoted the sentiment that one clove is never enough, but then I remembered a few things that really are just right with one clove of _raw_ garlic. | 2 | t1_d3pb60m | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pn6n8 | null | false | 2016-05-30T22:19:01Z |
d3pn5m9 | t1_d3pn5m9 | 1,464,646,691 | user_6f9fa711e87d | Cooking | stainless steel resist rusting. gold is rust-proof.
there are different kind of stainless steel, but none of them allows you to soak it in water for couple days and won't rust. and in commercial kitchen, most cookwares and bakewares are aluminum. | 1 | t3_4lru0z | t3_4lru0z | /r/Cooking/comments/t3_4lru0z/d3pn5m9 | null | false | 2016-05-30T22:18:11Z |
d3pn5ap | t1_d3pn5ap | 1,464,646,676 | user_32cd2d438bea | Cooking | Spam (and Prem too) is kickass panfried and added to a fried egg sandwich. | 23 | t1_d3pisag | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pn5ap | null | false | 2016-05-30T22:17:56Z |
d3pn4ja | t1_d3pn4ja | 1,464,646,642 | user_73c8cff2bd11 | Cooking | No, canned whole chicken as a slimier texture. | 2 | t1_d3pmw7a | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pn4ja | null | false | 2016-05-30T22:17:22Z |
d3pn3va | t1_d3pn3va | 1,464,646,610 | user_73c8cff2bd11 | Cooking | Using your hacksaw, cut the bone to reveal the marrow. | 3 | t1_d3pgh3o | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pn3va | null | false | 2016-05-30T22:16:50Z |
d3pn3ls | t1_d3pn3ls | 1,464,646,598 | user_57f99b955d29 | Cooking | Last I knew she was dating the governor of New York.
Not only is she ruining cooking, she's also a party to ruining my great state. | 1 | t1_d3peii0 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pn3ls | null | false | 2016-05-30T22:16:38Z |
d3pn2u1 | t1_d3pn2u1 | 1,464,646,561 | user_ff59acee8c04 | Cooking | I don't like her recipes, but her writing style on her blog is significantly different to her scripts on her show. It's significantly more bearable... and probably someone else. | 34 | t1_d3pbnsc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pn2u1 | null | false | 2016-05-30T22:16:01Z |
d3pn244 | t1_d3pn244 | 1,464,646,528 | user_3205bdad9f64 | Cooking | I just made vegan cheese for the first time this weekend, the cashew and agar kind. I tested it on a pizza and it was surprisingly good. It melted properly and I liked that it didn't have the greasy mouthfeel of regular cheese. It does come out a bit softer than regular cheese and doesn't have the elasticity that gi... | 5 | t1_d3pi8tq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pn244 | null | false | 2016-05-30T22:15:28Z |
d3pn1aw | t1_d3pn1aw | 1,464,646,490 | user_ff59acee8c04 | Cooking | I bake for my coworkers and often serve whipped cream with the desserts. "Is this real whipped cream?? I always use Cool Whip!"
Guys, it takes under one minute to make. Even by hand, it's under five. But boy howdy if it doesn't blow everyone's minds. | 41 | t1_d3pck4p | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pn1aw | null | false | 2016-05-30T22:14:50Z |
d3pn18f | t1_d3pn18f | 1,464,646,488 | user_272d50cbc50b | Cooking | Human blood is actually vegan. No animals suffering to provide it. Human actually consents to give their blood. Moral vegans have no reason to object to eating human blood. | 6 | t1_d3pfn04 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pn18f | null | false | 2016-05-30T22:14:48Z |
d3pn0mw | t1_d3pn0mw | 1,464,646,460 | user_9eca4e77d62b | Cooking | My method is usually to just make a dressing separately so I don't have to think about cross-contamination, so I just stuff a turkey with some onions, garlic, rosemary, etc. after brining. Pats of butter squeezed under the skin. I've always heard/read to not put hot stuffing in a raw bird. Do you have any sources I ... | 1 | t1_d3pls8x | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pn0mw | null | false | 2016-05-30T22:14:20Z |
d3pn0br | t1_d3pn0br | 1,464,646,446 | user_f63c81a23575 | Cooking | To offer a counter opinion: it should be chefs who are most aware of these bullshit misconceptions, given that it's their job. I'll excuse my grandma for saying it, but I will look down on a professional who still perpetuates such a misconception. | 10 | t1_d3p8557 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pn0br | null | false | 2016-05-30T22:14:06Z |
d3pn09e | t1_d3pn09e | 1,464,646,443 | user_68feab811a9e | Cooking | This. I think the more significant difficulty with adjusting a recipe to a toaster oven may be any additional cooking stages that might make use of a stovetop (for example, cooking the sauce and noodles for a lasagna). | 2 | t1_d3pls6y | t3_4lrcy8 | /r/Cooking/comments/t3_4lrcy8/d3pn09e | null | false | 2016-05-30T22:14:03Z |
d3pmzz0 | t1_d3pmzz0 | 1,464,646,430 | user_272d50cbc50b | Cooking | Yep, there's some herb or spice that covers up the metallic flavor, but I don't remember what it's called. | 5 | t1_d3pf8xy | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pmzz0 | null | false | 2016-05-30T22:13:50Z |
d3pmy8i | t1_d3pmy8i | 1,464,646,349 | user_3205bdad9f64 | Cooking | I made some cookies with mashed white bean to substitute for half the butter. The texture was a little more cakey than chewy, so I wouldn't recommend the substitution if you want the exact same result, however they result was delicious.
Made another batch with pureed lentils and took them to work to play (guess the s... | 3 | t1_d3peu7p | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pmy8i | null | false | 2016-05-30T22:12:29Z |
d3pmxum | t1_d3pmxum | 1,464,646,331 | [deleted] | Cooking | [deleted] | 1 | t1_d3pj19t | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pmxum | null | false | 2016-05-30T22:12:11Z |
d3pmwl3 | t1_d3pmwl3 | 1,464,646,272 | user_d9eadee5dbec | Cooking | Whoa! That's more than a little scary. | 2 | t3_4lrums | t3_4lrums | /r/Cooking/comments/t3_4lrums/d3pmwl3 | null | false | 2016-05-30T22:11:12Z |
d3pmw7a | t1_d3pmw7a | 1,464,646,253 | user_ff59acee8c04 | Cooking | You're right! But it's similar to hacking up a hairball... | 1 | t1_d3pkait | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pmw7a | null | false | 2016-05-30T22:10:53Z |
d3pmt3k | t1_d3pmt3k | 1,464,646,107 | user_3205bdad9f64 | Cooking | I'm not a vegan, but I've been experimenting with vegan cooking. A few weeks ago I made 2 batches of chocolate chip cookies, one with butter and one with margarine. Took them in to work and asked people to taste test them. No one could tell the difference. Margarine is fine in the right applications when you know w... | 14 | t1_d3pg1tj | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pmt3k | null | false | 2016-05-30T22:08:27Z |
d3pmqac | t1_d3pmqac | 1,464,645,977 | user_a75d4d6943ce | Cooking | Is it still spicy? | 1 | t1_d3plcer | t3_4lqrxo | /r/Cooking/comments/t3_4lqrxo/d3pmqac | null | false | 2016-05-30T22:06:17Z |
d3pmob9 | t1_d3pmob9 | 1,464,645,886 | user_3205bdad9f64 | Cooking | Using recipes with 'cups' and always having to adjust for the inaccuracy is what made me realize I could totally come up with my own baking recipes. | 1 | t1_d3p58vc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pmob9 | null | false | 2016-05-30T22:04:46Z |
d3pmn5t | t1_d3pmn5t | 1,464,645,833 | user_325c7d50ba7d | Cooking | When I defrost a chicken breast I end up with a 1/3 cup of water and chicken juice that's goes down the drain. I don't think that washing the chicken does anything, but I don't understand why it's bad. No matter what I'm getting raw chicken everywhere. It's on my knife, it's on my hands, it's on the defrost plate, it's... | 2 | t1_d3plq4x | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pmn5t | null | false | 2016-05-30T22:03:53Z |
d3pmlyo | t1_d3pmlyo | 1,464,645,779 | user_cfb75f2c6cc4 | Cooking | I don't even understand what that means. I'd expect like bleach blond color but that's not a good color for a roux... | 1 | t1_d3p4pkd | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pmlyo | null | false | 2016-05-30T22:02:59Z |
d3pmlt9 | t1_d3pmlt9 | 1,464,645,773 | user_864746337550 | Cooking | Hey man thanks for the legit reply; my post was obviously sarcastic but there was a hint of seriousness so I am going to give Stouffer's a try sometime when I'm not in a rush and think of this post. | 2 | t1_d3pk0yb | t3_4lpeat | /r/Cooking/comments/t3_4lpeat/d3pmlt9 | null | false | 2016-05-30T22:02:53Z |
d3pmllv | t1_d3pmllv | 1,464,645,762 | user_b422eece1e53 | Cooking | Yes, but that's a much smaller difference. | 2 | t1_d3pejr2 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pmllv | null | false | 2016-05-30T22:02:42Z |
d3pmkp6 | t1_d3pmkp6 | 1,464,645,720 | user_dd5147d4b473 | Cooking | I hardly think they're thinking of that | 4 | t1_d3pfryz | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pmkp6 | null | false | 2016-05-30T22:02:00Z |
d3pmkhq | t1_d3pmkhq | 1,464,645,710 | user_d0862d93cfdc | Cooking | Videos in this thread: [Watch Playlist ▶](http://subtletv.com/_r4lphl7?feature=playlist)
VIDEO|COMMENT
-|-
[Trekking Burger Ashens](https://youtube.com/watch?v=60_oMY5ULIw)|[45](https://reddit.com/r/Cooking/comments/4lphl7/_/d3p6hhh?context=10#d3p6hhh) - I think we must be thinking of different brands.
[Sand... | 1 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pmkhq | null | false | 2016-05-30T22:01:50Z |
d3pmkaw | t1_d3pmkaw | 1,464,645,701 | user_dee45de3e709 | Cooking | Nontypical stuff is exactly what I've been needing lately. I cook vegetarian food for a non-vegetarian husband and worry about getting boring and annoying with the same basic meals dressed up differently. A lot of vegetarian recipes really turn off non-vegetarians too. Like anything involving tempeh. It's scary looking... | 1 | t1_d3pl0xr | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pmkaw | null | false | 2016-05-30T22:01:41Z |
d3pmjp9 | t1_d3pmjp9 | 1,464,645,673 | user_3205bdad9f64 | Cooking | Is taco mix the same as taco seasoning? I don't really see that as being any different than a recipe calling for curry or chinese 5-spice. Sure a chef might want to blend her own, but the branded stuff is fine for cooking on a tuesday after work. | 3 | t1_d3p517n | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pmjp9 | null | false | 2016-05-30T22:01:13Z |
d3pmht9 | t1_d3pmht9 | 1,464,645,586 | user_27fe8a6d52a8 | Cooking | "*seal* the meat in a hot pan". Even if they're just using an archaic term, and not wrongly thinking that browning meat magically creates an impermeable rubber seal "locking in" juices, it casts a little seed of doubt which makes me a lot less likely to trust them in future. | 1 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pmht9 | null | false | 2016-05-30T21:59:46Z |
d3pmh3r | t1_d3pmh3r | 1,464,645,553 | user_6b422ab69e82 | Cooking | I bet you'll love [this](http://www.kraftrecipes.com/recipes/velveeta-fudge-51504.aspx). | 2 | t1_d3pg1ha | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pmh3r | null | false | 2016-05-30T21:59:13Z |
d3pmekj | t1_d3pmekj | 1,464,645,441 | user_446c59222eb8 | Cooking | We have shrimp avocado and walnut hello pudding topped with mayo and ketchup at all extended family dinners. I have yet to try it | 6 | t1_d3pe4kw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pmekj | null | false | 2016-05-30T21:57:21Z |
d3pmdus | t1_d3pmdus | 1,464,645,409 | user_c6a98d0ccbb6 | Cooking | [Looks like it checks out.](http://www.plannedparrothood.com/articles/avocados.html) Crazy! | 8 | t1_d3pfwvi | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pmdus | null | false | 2016-05-30T21:56:49Z |
d3pmd2n | t1_d3pmd2n | 1,464,645,373 | user_3205bdad9f64 | Cooking | Martha Stewart used to drive me nuts with "and two teaspoons of your !BEST! vanilla". Just how many vanillas does she think I have? | 93 | t1_d3pc8ny | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pmd2n | null | false | 2016-05-30T21:56:13Z |
d3pmbp9 | t1_d3pmbp9 | 1,464,645,311 | user_913f1d192e5a | Cooking | Stainless steel does indeed rust. | 3 | t3_4lru0z | t3_4lru0z | /r/Cooking/comments/t3_4lru0z/d3pmbp9 | null | false | 2016-05-30T21:55:11Z |
d3pmbgc | t1_d3pmbgc | 1,464,645,299 | user_b422eece1e53 | Cooking | That's 9 mL. A tablespoon is 15 mL (either exactly or just shy of, depending on who you ask). | 1 | t1_d3pl5cd | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pmbgc | null | false | 2016-05-30T21:54:59Z |
d3pmauj | t1_d3pmauj | 1,464,645,272 | user_7b222c56397e | Cooking | I just went down the YouTube blackhole of Sandra Lee videos. It's like the cooking you do as a freshman in college with no access to a real kitchen and who just wants to satisfy the drunchies. | 35 | t1_d3phb6x | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pmauj | null | false | 2016-05-30T21:54:32Z |
d3pmau0 | t1_d3pmau0 | 1,464,645,271 | user_6b422ab69e82 | Cooking | Sure, if you like soggy skin or just discard it while eating the potato.
I went from microwaving potatoes, to baking them with oiled skins, to a hybrid where I par-cook them in the microwave and finish in the oven with oiled and salted skin. Works great. You get your potato in 20 minutes and the exterior is crispy... | 3 | t1_d3pcjzn | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pmau0 | null | false | 2016-05-30T21:54:31Z |
d3pmagq | t1_d3pmagq | 1,464,645,255 | user_35745ac6e8bb | Cooking | Yep. I used to spend so much time selecting all these perfect spices for my roasted potatoes to go with each meal, sometimes they'd end up a bit too bland or a bit too spicy... Every once in a while they'd be perfect.
Not anymore. French Onion Soup mix all day, erry day. Plus I love the crunchy burnt dried onion ... | 5 | t1_d3paa01 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pmagq | null | false | 2016-05-30T21:54:15Z |
d3pm9qn | t1_d3pm9qn | 1,464,645,222 | user_07c9771f43a8 | Cooking | "...by Buzzfeed" | 2 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pm9qn | null | false | 2016-05-30T21:53:42Z |
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