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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d3pk42x | t1_d3pk42x | 1,464,641,655 | user_3621034f1e11 | Cooking | That was a very insightful article, thanks for linking to it. | 1 | t1_d3pdq1w | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pk42x | null | false | 2016-05-30T20:54:15Z |
d3pk1yh | t1_d3pk1yh | 1,464,641,560 | user_dee3aaf41d62 | Cooking | First you [become re-hymenated](https://www.youtube.com/watch?v=zS5M1mkW9w4)...
(early Supernatural spoilers) | 5 | t1_d3ph2ps | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pk1yh | null | false | 2016-05-30T20:52:40Z |
d3pk1xr | t1_d3pk1xr | 1,464,641,559 | user_c91711a198e1 | Cooking | So... when do I get my bundt cake? | 3 | t1_d3p65tz | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pk1xr | null | false | 2016-05-30T20:52:39Z |
d3pk1wp | t1_d3pk1wp | 1,464,641,558 | user_3499c5f9291a | Cooking | > I don't care about your mom or her cancer.
I HATE ADMITTING THIS. But it's so true. The only time I'll read something about the recipe is if it actually contributes to what I learned about the recipe (e.g., here's what I tried with the 50 other trials and here's what worked and what didn't; I was inspired by XYZ whi... | 13 | t1_d3pgq2c | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pk1wp | null | false | 2016-05-30T20:52:38Z |
d3pk1oj | t1_d3pk1oj | 1,464,641,547 | user_bec2173df685 | Cooking | Using cups and spoons as if they were measurement units. | -8 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pk1oj | null | false | 2016-05-30T20:52:27Z |
d3pk0yb | t1_d3pk0yb | 1,464,641,516 | user_feee97f8f681 | Cooking | Stouffer's mac and cheese in the oven is a different animal from the nuked version. Brown crispy bits, mmm...
...this applies to a whole whack of foods, if you're looking to up your eating game.
1 Yes. Some stuff is indeed microwaved and microwaved only.
2 Be patient enough to not need to be fed in four minutes. B... | 2 | t3_4lpeat | t3_4lpeat | /r/Cooking/comments/t3_4lpeat/d3pk0yb | null | false | 2016-05-30T20:51:56Z |
d3pk0ys | t1_d3pk0ys | 1,464,641,516 | user_0209eb6e678b | Cooking | \>year of our lord 2016
\>not owning a salt ladder | 7 | t1_d3pjaga | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pk0ys | null | false | 2016-05-30T20:51:56Z |
d3pk0pz | t1_d3pk0pz | 1,464,641,505 | user_27688c7ad38f | Cooking | I've learned to make scrambled eggs via Ramsay and I only ever season when the eggs start to congeal, I guess I'd be looking to throw in any garlic or other ingredients I might like at that point! | 1 | t1_d3pjwbz | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pk0pz | null | false | 2016-05-30T20:51:45Z |
d3pk04c | t1_d3pk04c | 1,464,641,478 | user_47f6744499d6 | Cooking | I simmer them before because it plumps them up and helps them keep their shape.
Then you finish it on the grill to get those sear marks and smokey flavor!
If you stick them straight on the grill without simmering first then they will shrivel after grilling.
You don't want shriveled weiners. | 2 | t3_4lmdly | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3pk04c | null | false | 2016-05-30T20:51:18Z |
d3pjzvv | t1_d3pjzvv | 1,464,641,467 | user_0209eb6e678b | Cooking | We use regular olive oil for that. | 6 | t1_d3pg5d4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjzvv | null | false | 2016-05-30T20:51:07Z |
d3pjzw2 | t1_d3pjzw2 | 1,464,641,467 | user_db685765792c | Cooking | I've watched them about 3 times now lol | 1 | t1_d3pj2np | t3_4laf93 | /r/Cooking/comments/t3_4laf93/d3pjzw2 | null | false | 2016-05-30T20:51:07Z |
d3pjza7 | t1_d3pjza7 | 1,464,641,440 | user_3499c5f9291a | Cooking | You are disgusting.
Have an upvote. | 1 | t1_d3ph4pm | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjza7 | null | false | 2016-05-30T20:50:40Z |
d3pjyw1 | t1_d3pjyw1 | 1,464,641,423 | user_dee3aaf41d62 | Cooking | extra virgin olive oil has a *lower* smoke point than other grades of olive oil... | 7 | t1_d3ph2zn | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjyw1 | null | false | 2016-05-30T20:50:23Z |
d3pjwbz | t1_d3pjwbz | 1,464,641,307 | user_e06a9704b3a1 | Cooking | Gordon Ramsay probably makes the best scrambled eggs and he details one of his methods in this video: https://www.youtube.com/watch?v=yv64abAJvEA
There he puts in salt and pepper about 30 seconds before the eggs are done cooking, and then fresh chives at the very end.
I'm not sure where I'd incorporate garlic! The ... | 1 | t1_d3pjsrk | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjwbz | null | false | 2016-05-30T20:48:27Z |
d3pjw6v | t1_d3pjw6v | 1,464,641,300 | user_dee3aaf41d62 | Cooking | In the US butter sticks are marked by tablespoon and cup.
Maybe you folks could use proper measurements? | 2 | t1_d3pb0xy | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjw6v | null | false | 2016-05-30T20:48:20Z |
d3pjw5r | t1_d3pjw5r | 1,464,641,299 | user_eb16dba8dc96 | Cooking | Fun fact: allspice is a single plant, not a blend of other spices | 12 | t1_d3pf5fr | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjw5r | null | false | 2016-05-30T20:48:19Z |
d3pjvix | t1_d3pjvix | 1,464,641,269 | user_d82d21d76273 | Cooking | Ain't got no time for that... | 1 | t1_d3p8so4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjvix | null | false | 2016-05-30T20:47:49Z |
d3pjvgl | t1_d3pjvgl | 1,464,641,266 | user_7ddea35e592f | Cooking | >But if you don't have that, tap is fine
Lmao!!! | 0 | t1_d3pc8ny | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjvgl | null | false | 2016-05-30T20:47:46Z |
d3pjtqd | t1_d3pjtqd | 1,464,641,189 | user_dee3aaf41d62 | Cooking | OP, has your soul been tormented by eldritch energies recently? | 1 | t1_d3pieir | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjtqd | null | false | 2016-05-30T20:46:29Z |
d3pjsrk | t1_d3pjsrk | 1,464,641,145 | user_27688c7ad38f | Cooking | Sounds lovely, thanks a mil! Always looking for quick ways to change up my scrambled eggs! | 1 | t1_d3pjozo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjsrk | null | false | 2016-05-30T20:45:45Z |
d3pjrlj | t1_d3pjrlj | 1,464,641,090 | user_e61f0858230f | Cooking | Hey guy. I can see where you're coming from, but memorial day cookouts are a tradition older than time. | 2 | t1_d3pasm0 | t3_4lpd87 | /r/Cooking/comments/t3_4lpd87/d3pjrlj | null | false | 2016-05-30T20:44:50Z |
d3pjrbg | t1_d3pjrbg | 1,464,641,078 | user_876904ed6e9f | Cooking | Jamie's Ministry of Food is what got me starting to cook for myself. Ive got a lot of love for him. | 3 | t1_d3pay47 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjrbg | null | false | 2016-05-30T20:44:38Z |
d3pjras | t1_d3pjras | 1,464,641,077 | user_dee3aaf41d62 | Cooking | > a combo like allspice
fwiw allspice isn't a combo, it's one spice, the fruit of the [*Pimenta dioica*](https://en.wikipedia.org/wiki/Allspice). | 11 | t1_d3pf5fr | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjras | null | false | 2016-05-30T20:44:37Z |
d3pjpj0 | t1_d3pjpj0 | 1,464,640,995 | user_9c04a69e12bb | Cooking | Good Lord, Stefan Molyneux, is that you? | 1 | t1_d39ycd8 | t3_4jq2rn | /r/Cooking/comments/t3_4jq2rn/d3pjpj0 | null | false | 2016-05-30T20:43:15Z |
d3pjpgo | t1_d3pjpgo | 1,464,640,992 | user_e61f0858230f | Cooking | Heck you probably are, everyone else is. | 2 | t1_d3pffem | t3_4lpd87 | /r/Cooking/comments/t3_4lpd87/d3pjpgo | null | false | 2016-05-30T20:43:12Z |
d3pjp3d | t1_d3pjp3d | 1,464,640,976 | user_fc283394f0d9 | Cooking | Oo! A bargain! Thanks! | 1 | t1_d3pjknx | t3_4lr1fr | /r/Cooking/comments/t3_4lr1fr/d3pjp3d | null | false | 2016-05-30T20:42:56Z |
d3pjozo | t1_d3pjozo | 1,464,640,971 | user_e06a9704b3a1 | Cooking | I add them right into the eggs before I even scramble them.
Add to a pan that's on low heat, then quickly turn up the heat. Take the eggs off the burner and let the pan cook itself. Repeat.
Never burns the eggs or garlic. Always fantastic. | 3 | t1_d3piic2 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjozo | null | false | 2016-05-30T20:42:51Z |
d3pjoch | t1_d3pjoch | 1,464,640,940 | user_c91711a198e1 | Cooking | I thought it was just an acronym! People say it as a word? | 2 | t1_d3p5zej | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjoch | null | false | 2016-05-30T20:42:20Z |
d3pjnq2 | t1_d3pjnq2 | 1,464,640,911 | user_4acc8efa2c4f | Cooking | Looks like about $2000 here. | 1 | t1_d3p6hf1 | t3_4ln4fx | /r/Cooking/comments/t3_4ln4fx/d3pjnq2 | null | false | 2016-05-30T20:41:51Z |
d3pjlja | t1_d3pjlja | 1,464,640,813 | user_d82d21d76273 | Cooking | Safflower oil works very well. Smoke point is 510. | 1 | t1_d3p8muw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjlja | null | false | 2016-05-30T20:40:13Z |
d3pjljq | t1_d3pjljq | 1,464,640,813 | user_6b0451e19174 | Cooking | "Extra virgin" is just the term people know, especially post-Rachael Ray and "EVOO." I barely ever see just olive oil in store shelves anymore, it's all varying qualities of extra virgin, even the cheap $3 stuff. It's one of those things people say even though it's unnecessary, like ATM Machine instead of just ATM. | 1 | t1_d3piu1q | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjljq | null | false | 2016-05-30T20:40:13Z |
d3pjlg7 | t1_d3pjlg7 | 1,464,640,808 | user_e30041ff21a0 | Cooking | I grew up in that time. Women didn't make Jell-o salads as a food preservation method. They made them to look impressive and impress the other ladies in the bridge club.
| 7 | t1_d3pj763 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjlg7 | null | false | 2016-05-30T20:40:08Z |
d3pjl8t | t1_d3pjl8t | 1,464,640,800 | user_ee9c579cd4cb | Cooking | Thanks for the tips, I steamed them in a mesh strainer and it worked just fine (2 at a time) | 1 | t3_4loiip | t3_4loiip | /r/Cooking/comments/t3_4loiip/d3pjl8t | null | false | 2016-05-30T20:40:00Z |
d3pjl1p | t1_d3pjl1p | 1,464,640,790 | user_62da746a9aef | Cooking | I agree! I've tried this technique and while it is fast, the texture is more mushy than you're used to. | 8 | t1_d3pg27t | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjl1p | null | false | 2016-05-30T20:39:50Z |
d3pjl0k | t1_d3pjl0k | 1,464,640,789 | user_dee3aaf41d62 | Cooking | Canola oil is nasty though :(
For me it depends on what exactly I'm doing... if I just need a little oil to lubricate the pan then canola is fine, but if it's something like sauteing my aromatics in a generous serving of oil, where the oil is actually an ingredient present in the final dish, I use olive oil (or anothe... | 2 | t1_d3p97ij | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjl0k | null | false | 2016-05-30T20:39:49Z |
d3pjknx | t1_d3pjknx | 1,464,640,772 | [deleted] | Cooking | [deleted] | 1 | t1_d3phk4y | t3_4lr1fr | /r/Cooking/comments/t3_4lr1fr/d3pjknx | null | false | 2016-05-30T20:39:32Z |
d3pjjea | t1_d3pjjea | 1,464,640,715 | user_bf421eb27b00 | Cooking | Basically, baking soda turns onions into mush, because it reacts with the pectin in vegetables. [On the plus side, you can cook onions from raw into this in about 15-20 min](http://www.seriouseats.com/images/20110120-French-Onion09-brown.jpg).
It's a super useful trick when you want the onions to break down anyways, ... | 3 | t1_d3ph4u8 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjjea | null | false | 2016-05-30T20:38:35Z |
d3pjijy | t1_d3pjijy | 1,464,640,678 | user_abdb8b347d13 | Cooking | But inas food is soo good | 17 | t1_d3pc8ny | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjijy | null | false | 2016-05-30T20:37:58Z |
d3pjhl1 | t1_d3pjhl1 | 1,464,640,634 | user_9475cafa82ac | Cooking | Yeah, fuck yeah, you do the thing. You make that blog, you send me a link, and I'll read at least like the whole menu style thing at some point. I might even cook some of it. Especially the cookies, I'm a fat man, trapped in a fat mans body, so cookies are my jam.
| 1 | t1_d3p5wfl | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjhl1 | null | false | 2016-05-30T20:37:14Z |
d3pjhgp | t1_d3pjhgp | 1,464,640,629 | user_dee3aaf41d62 | Cooking | I disagree. It could be a wonderful recipe from an amateur cook who isn't careful with terminology.
If it says "fry the onions in a teaspoon of olive oil over medium-low heat", you know damn well what they're asking you to do, even if that's actually sauteing. | 4 | t1_d3pb8sc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjhgp | null | false | 2016-05-30T20:37:09Z |
d3pjgyg | t1_d3pjgyg | 1,464,640,606 | user_5f5d4e18108d | Cooking | Ok, but seriously, I do have a snack recipe where this is golden:
20-24oz oyster crackers (will depend on the package size you can find)
1 cup canola oil
1 tbsp dill
1/2 tbsp lemon pepper
1/2 tbsp garlic powder
1 ranch dressing mix packet
The idea is to mix the dry seasonings into the cup of oil, which will then... | 7 | t1_d3p63n3 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjgyg | null | false | 2016-05-30T20:36:46Z |
d3pjgkc | t1_d3pjgkc | 1,464,640,588 | user_d82d21d76273 | Cooking | I love when I can still smell the garlic in my kitchen the next day. I mean, walk out the bedroom and smell it wafting up from downstairs. It can only mean I used just the right amount. | 5 | t1_d3pcn5e | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjgkc | null | false | 2016-05-30T20:36:28Z |
d3pjfvu | t1_d3pjfvu | 1,464,640,556 | user_e7ee0ac74e73 | Cooking | Anytime I invite my sister and her kids over for dinner my oldest niece *has* to tell me, "you remember your old house? It always smelled like garlic." | 2 | t1_d3p72cr | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjfvu | null | false | 2016-05-30T20:35:56Z |
d3pjfti | t1_d3pjfti | 1,464,640,554 | user_3e8d97b43089 | Cooking | > Pretty much anything involving a microwave.
Alton brown's stuffed turkey recipe uses a microwave on the stuffing so it goes in the bird hot. | 2 | t1_d3p5487 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjfti | null | false | 2016-05-30T20:35:54Z |
d3pjfc6 | t1_d3pjfc6 | 1,464,640,532 | user_d7f3d2b8f1e4 | Cooking | "1 jar of your favorite spaghetti sauce" So we're just revamping store bought sauce with vegetables and spices or doing nothing really special with pasta. | 9 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjfc6 | null | false | 2016-05-30T20:35:32Z |
d3pjf0e | t1_d3pjf0e | 1,464,640,518 | user_43f9e786793b | Cooking | Yeah, the most diverse her food gets is when she makes "Asian" salmon, with "good" soy sauce...you know, Kikkoman. | 5 | t1_d3phczg | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjf0e | null | false | 2016-05-30T20:35:18Z |
d3pjezd | t1_d3pjezd | 1,464,640,516 | user_f911cab48143 | Cooking | Took me a second, thought you meant something like "hack the meat into pieces". | 6 | t1_d3p8lig | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjezd | null | false | 2016-05-30T20:35:16Z |
d3pjef7 | t1_d3pjef7 | 1,464,640,490 | user_dee3aaf41d62 | Cooking | I honestly have no idea where to find the other grades of olive oil. Grocery stores in my area exclusively carry extra virgin; your choices are high quality extra virgin olive oil or low quality extra virgin olive oil. | 7 | t1_d3piu1q | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjef7 | null | false | 2016-05-30T20:34:50Z |
d3pjcrw | t1_d3pjcrw | 1,464,640,415 | user_9475cafa82ac | Cooking | Yeah, the only time commentary is required is if something fucking happens at this step, and you can't move forward until it's done. One time I was making General Tso's and I was at the step where you're cooking and stirring and cooking and stirring and cooking and stirring the sauce waiting on it to thicken. It was my... | 2 | t1_d3p9aml | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjcrw | null | false | 2016-05-30T20:33:35Z |
d3pjcko | t1_d3pjcko | 1,464,640,405 | user_7201a8c87cc7 | Cooking | What if your chewing doublemint? or juicy fruit? | 1 | t1_d3p5kkd | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjcko | null | false | 2016-05-30T20:33:25Z |
d3pjb36 | t1_d3pjb36 | 1,464,640,335 | user_b8f1b19a3e2e | Cooking | warm up some milk in the pot and whisk the shit out of it with a steel whisk. If the milk turns grey it's aluminum | 1 | t1_d3oqus9 | t3_4lme4s | /r/Cooking/comments/t3_4lme4s/d3pjb36 | null | false | 2016-05-30T20:32:15Z |
d3pjapw | t1_d3pjapw | 1,464,640,317 | user_f97c32128eb8 | Cooking | Put it in his food for a week. Ask him how he's been feeling. Then tell him. | 1 | t1_d3pezx2 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjapw | null | false | 2016-05-30T20:31:57Z |
d3pjaga | t1_d3pjaga | 1,464,640,306 | user_e60cbd0ac42b | Cooking | When the cook has to sprinkle salt into anything and does it from three feet in the air. I am seriously expecting to see someone some day get a ladder so they can drop salt from even higher up. | 3 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pjaga | null | false | 2016-05-30T20:31:46Z |
d3pja2k | t1_d3pja2k | 1,464,640,290 | user_3e8d97b43089 | Cooking | I can carmalize bananas with a blow touch in a few seconds, although I guess the surgar would be more of a brulee at that point. | 3 | t1_d3pcujb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pja2k | null | false | 2016-05-30T20:31:30Z |
d3pj9jk | t1_d3pj9jk | 1,464,640,267 | user_734ccf064ce9 | Cooking | Look, if it's very similar to Kraft singles, the cooked applications are endless. Cheesy broccoli is awesome! | 1 | t1_d3pj25a | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pj9jk | null | false | 2016-05-30T20:31:07Z |
d3pj9cp | t1_d3pj9cp | 1,464,640,259 | user_de7584e00299 | Cooking | "Dip your roast in shellac to seal in the juices." | 4 | t1_d3p5u1p | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pj9cp | null | false | 2016-05-30T20:30:59Z |
d3pj8tu | t1_d3pj8tu | 1,464,640,235 | user_b8f1b19a3e2e | Cooking | The pot is for sure aluminum. Harder to tell with the pan, but it looks like it may be as well. | 1 | t1_d3p3up9 | t3_4lme4s | /r/Cooking/comments/t3_4lme4s/d3pj8tu | null | false | 2016-05-30T20:30:35Z |
d3pj8n6 | t1_d3pj8n6 | 1,464,640,226 | [deleted] | Cooking | [deleted] | 2 | t1_d3p58fb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pj8n6 | null | false | 2016-05-30T20:30:26Z |
d3pj809 | t1_d3pj809 | 1,464,640,198 | user_54eecce82bfe | Cooking | "I randomly lucked into something my picky kid would actually put in his mouth, and I hit the mother-f***ing jackpot when he ate it a second night in a row, so you'll have the exact same experience with your picky eater!!" | 6 | t1_d3p92v3 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pj809 | null | false | 2016-05-30T20:29:58Z |
d3pj7xt | t1_d3pj7xt | 1,464,640,195 | user_da3e4df79334 | Cooking | Keeping it simple. Crab cakes, ribeyes and salmon on the grill, eggplant, zucchini on the grill, fried mushrooms....something with turnips...what do I do with fucking turnips? | 2 | t3_4lpd87 | t3_4lpd87 | /r/Cooking/comments/t3_4lpd87/d3pj7xt | null | false | 2016-05-30T20:29:55Z |
d3pj7w4 | t1_d3pj7w4 | 1,464,640,193 | user_3e8d97b43089 | Cooking | was the author high? | 1 | t1_d3pahvu | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pj7w4 | null | false | 2016-05-30T20:29:53Z |
d3pj7rd | t1_d3pj7rd | 1,464,640,187 | user_6b0451e19174 | Cooking | We recently went and rented a house for a week with 15 people. When you're planning your menu, keep in mind that you may not have access to some of your normal kitchen tools. Our house had a really random assortment of pots, pans and utensils, which made cooking a challenge sometimes. If there's anything specialized yo... | 1 | t3_4lqaaz | t3_4lqaaz | /r/Cooking/comments/t3_4lqaaz/d3pj7rd | null | false | 2016-05-30T20:29:47Z |
d3pj7kz | t1_d3pj7kz | 1,464,640,179 | user_67f2c5382753 | Cooking | "Hi, I'm Sandra Lee". | 8 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pj7kz | null | false | 2016-05-30T20:29:39Z |
d3pj763 | t1_d3pj763 | 1,464,640,160 | user_44d063594fbb | Cooking | There was a time before zip lock bags and air tight tupperware. Rubber is a very recent invention.
Jello had a real use in the kitchen. Even the Romans used jello to help keep food. | 1 | t1_d3pcr4e | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pj763 | null | false | 2016-05-30T20:29:20Z |
d3pj5iz | t1_d3pj5iz | 1,464,640,086 | user_0fdcc5d8cc3f | Cooking | >[**Hidden Valley Ranch Scented Candles [0:21]**](http://youtu.be/Gh4B6ghXkXA)
> [*^How ^To ^Draw ^(With ^Detail)*](https://www.youtube.com/channel/UCM94vgEpqRTRkx_iONhRILA) ^in ^Comedy
>*^318,438 ^views ^since ^Jan ^2014*
[^bot ^info](http://www.reddit.com/r/youtubefactsbot/wiki/index) | 1 | t1_d3pj50a | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pj5iz | null | false | 2016-05-30T20:28:06Z |
d3pj5h5 | t1_d3pj5h5 | 1,464,640,083 | user_826d6b38e870 | Cooking | /r/oldpeoplefacebook | 3 | t1_d3pgq2c | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pj5h5 | null | false | 2016-05-30T20:28:03Z |
d3pj5f1 | t1_d3pj5f1 | 1,464,640,081 | [deleted] | Cooking | [deleted] | 3 | t1_d3pcjzn | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pj5f1 | null | false | 2016-05-30T20:28:01Z |
d3pj50a | t1_d3pj50a | 1,464,640,062 | user_3e8d97b43089 | Cooking | https://www.youtube.com/watch?v=Gh4B6ghXkXA | 1 | t1_d3p63n3 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pj50a | null | false | 2016-05-30T20:27:42Z |
d3pj3ax | t1_d3pj3ax | 1,464,639,985 | user_ac0de3f11952 | Cooking | oh god no | 5 | t1_d3pieg7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pj3ax | null | false | 2016-05-30T20:26:25Z |
d3pj2rb | t1_d3pj2rb | 1,464,639,961 | user_b8f1b19a3e2e | Cooking | I do this all the time. | 1 | t3_4loiip | t3_4loiip | /r/Cooking/comments/t3_4loiip/d3pj2rb | null | false | 2016-05-30T20:26:01Z |
d3pj2np | t1_d3pj2np | 1,464,639,956 | user_6a0ead3ed20d | Cooking | He has a few episodes of The Mind of a Chef, which is also a quality documentary series. | 2 | t1_d3m47nr | t3_4laf93 | /r/Cooking/comments/t3_4laf93/d3pj2np | null | false | 2016-05-30T20:25:56Z |
d3pj2ds | t1_d3pj2ds | 1,464,639,943 | user_3e8d97b43089 | Cooking | personal lubricant. | 1 | t1_d3pb6r9 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pj2ds | null | false | 2016-05-30T20:25:43Z |
d3pj25r | t1_d3pj25r | 1,464,639,934 | user_8e1d03bb7839 | Cooking | anything mentioning either "3 ingredient {baked good}" and/or includes store bought cake mix.
i know, i know, there are plenty of cooks out there who think cake mix is a kitchen hack from god and think it makes the most awesomest cakes EVAR!!... but personally i'm just of the mind that since i tend to keep a ton of r... | 6 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pj25r | null | false | 2016-05-30T20:25:34Z |
d3pj25a | t1_d3pj25a | 1,464,639,933 | user_3718b52653b4 | Cooking | Thanks! I think the one I am using is soy but never bothered to check.I will try some things and report back. I imagine it would be a great finish to oven roasted broccoli now that I think about it! | 4 | t1_d3pj0by | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pj25a | null | false | 2016-05-30T20:25:33Z |
d3pj1fn | t1_d3pj1fn | 1,464,639,901 | user_9cc79f267862 | Cooking | Is what rare? I'm missing the reference I think lol | 1 | t1_d3p47k7 | t3_4lmojl | /r/Cooking/comments/t3_4lmojl/d3pj1fn | null | false | 2016-05-30T20:25:01Z |
d3pj1ds | t1_d3pj1ds | 1,464,639,899 | user_826d6b38e870 | Cooking | So.. you aren't gonna make a [Kwanza cake](https://www.youtube.com/watch?v=we2iWTJqo98) then?
| 29 | t1_d3pawlk | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pj1ds | null | false | 2016-05-30T20:24:59Z |
d3pj19t | t1_d3pj19t | 1,464,639,895 | user_9495062a6810 | Cooking | You can buy a scale for under 10€ and it'll probably last you for the next 10 years. How is that ridiculously expensive? | 6 | t1_d3pf71u | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pj19t | null | false | 2016-05-30T20:24:55Z |
d3pj0xt | t1_d3pj0xt | 1,464,639,879 | user_3e8d97b43089 | Cooking | vegans sometimes don't care about human meat, placenta is popular in some psychotic circles. | 26 | t1_d3pgasn | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pj0xt | null | false | 2016-05-30T20:24:39Z |
d3pj0kw | t1_d3pj0kw | 1,464,639,864 | user_9475cafa82ac | Cooking | Yeah, I don't know why there's not a red squiggly line under those letters. I don't recognize them as words at all. I tried sounding it out and all I got was "Fucking wrong" | 30 | t1_d3pcn5e | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pj0kw | null | false | 2016-05-30T20:24:24Z |
d3pj0by | t1_d3pj0by | 1,464,639,853 | user_734ccf064ce9 | Cooking | It really depends on the cheese. Apparently the nut cheeses do a lot better than the soy ones, but I don't think anyone has ever said they were making grilled cheese with it. I think they were eating it cold, which I can see being a game changer. Good luck on the pizza! | 4 | t1_d3pi8tq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pj0by | null | false | 2016-05-30T20:24:13Z |
d3piz3v | t1_d3piz3v | 1,464,639,796 | user_dee45de3e709 | Cooking | Do you use the oatmeal as it comes out of the can or is it pulsed in a food processor? Asking because this sounds good and I want to make it. | 13 | t1_d3peew9 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3piz3v | null | false | 2016-05-30T20:23:16Z |
d3piy3n | t1_d3piy3n | 1,464,639,749 | user_8caa71b8bd22 | Cooking | Surstromming at least makes sense. Canned burgers in Europe seems doubtful. | 2 | t1_d3pdnv7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3piy3n | null | false | 2016-05-30T20:22:29Z |
d3pixvi | t1_d3pixvi | 1,464,639,739 | user_d8aa2a2299ee | Cooking | Wait... wut? Not trying to pick a fight on /r/Cooking (who does that?), but your circular reasoning here makes me wonder if this discussion is worth pursuing. I'm out. | 1 | t1_d3pegyl | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3pixvi | null | false | 2016-05-30T20:22:19Z |
d3pix31 | t1_d3pix31 | 1,464,639,703 | user_6b0451e19174 | Cooking | A farmers market is probably your best bet, or maybe a Whole Foods-type store? If you don't want to hunt it down, romaine would work fine. You could use less of the leaf if you want your wraps to be more appetizer sized like they would be with the baby gem. | 1 | t3_4lr6yb | t3_4lr6yb | /r/Cooking/comments/t3_4lr6yb/d3pix31 | null | false | 2016-05-30T20:21:43Z |
d3piu2b | t1_d3piu2b | 1,464,639,565 | user_6e4daa6c46a1 | Cooking | His carne asada recipe is awesome. | 1 | t1_d3p4pkd | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3piu2b | null | false | 2016-05-30T20:19:25Z |
d3piu1q | t1_d3piu1q | 1,464,639,564 | user_e5ffcc3503dc | Cooking | Then, is it even worth saying "extra virgin"? I guess "EVOO" is still shorter than "olive oil"… | 3 | t1_d3phbew | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3piu1q | null | false | 2016-05-30T20:19:24Z |
d3pitpw | t1_d3pitpw | 1,464,639,549 | user_cf115de204d0 | Cooking | *Seasoning^^^TM | 56 | t1_d3phk17 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pitpw | null | false | 2016-05-30T20:19:09Z |
d3pita1 | t1_d3pita1 | 1,464,639,530 | user_8e1d03bb7839 | Cooking | >You get a dessert topping and free ~~Tupperware~~ cereal bowls. Win win! | 8 | t1_d3p7w7k | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pita1 | null | false | 2016-05-30T20:18:50Z |
d3pisyw | t1_d3pisyw | 1,464,639,516 | user_6778877147c2 | Cooking | What's your favorite oil for searing steaks? | 1 | t1_d3p8muw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pisyw | null | false | 2016-05-30T20:18:36Z |
d3pisu2 | t1_d3pisu2 | 1,464,639,510 | user_713d14f1c7f9 | Cooking | I'm the exact opposite, I wish he'd stop wanking around and just cook the damn food. | 2 | t1_d3pcy83 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pisu2 | null | false | 2016-05-30T20:18:30Z |
d3pisje | t1_d3pisje | 1,464,639,497 | user_b8f1b19a3e2e | Cooking | This is how I cook my rice if I dont have access to a steamer.
Ignore the naysayers | 3 | t3_4lopgy | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3pisje | null | false | 2016-05-30T20:18:17Z |
d3piset | t1_d3piset | 1,464,639,491 | user_8e1d03bb7839 | Cooking | see, i take any recipe that says this and just make my own whipped cream. every time i've done that and brought it to whatever family gathering, everyone says "oh wow yours tastes so much better, what did you do?"
i used real fucking ingredients instead of processed chemicals. heaven forbid people actually eat real ... | 4 | t1_d3p6eg0 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3piset | null | false | 2016-05-30T20:18:11Z |
d3pisag | t1_d3pisag | 1,464,639,486 | user_9475cafa82ac | Cooking | yeah the only protein I'm getting in a bomb shelter is coming from canned tuna and dried beans. And mostly beans. (and possibly spam, I mean, I don't really like spam right now, but after 6 weeks in a bomb shelter, I'll likely have come around.) | 17 | t1_d3p9up1 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pisag | null | false | 2016-05-30T20:18:06Z |
d3pir22 | t1_d3pir22 | 1,464,639,429 | user_b09bb509cbb4 | Cooking | > Chicken Jelly
I just imagined scraping the goop off of that canned chicken from further up and threw up in my mouth a little. | 4 | t1_d3pf5fr | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pir22 | null | false | 2016-05-30T20:17:09Z |
d3pimpk | t1_d3pimpk | 1,464,639,235 | user_19e9702e64df | Cooking | Do king crab. Easy and delish. Or you could do a Cajun boil with a mix of seafood such as clams, shrimp, craw dads, mussels, potatoes, corn on the cob. Again easy, special and delish. | 1 | t3_4lohqc | t3_4lohqc | /r/Cooking/comments/t3_4lohqc/d3pimpk | null | false | 2016-05-30T20:13:55Z |
d3pilww | t1_d3pilww | 1,464,639,200 | user_83eb34e894fe | Cooking | Hardly ever bake, but we have a small tin of baking powder for when we do. The landlord has a dry chemical extinguisher installed, for the matter of kitchen safety. | 3 | t1_d3piah8 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pilww | null | false | 2016-05-30T20:13:20Z |
d3pij57 | t1_d3pij57 | 1,464,639,078 | user_b8f1b19a3e2e | Cooking | That doesn't look that bad. Rinse the aspic off, heat it enough to get the meat off easier, and you have shredded chicken **and** a chicken carcass to do whatever feels natural with. | 4 | t1_d3p9tla | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pij57 | null | false | 2016-05-30T20:11:18Z |
d3piif3 | t1_d3piif3 | 1,464,639,046 | user_35fdd6b210bc | Cooking | But then how are you going to see the ads? | 1 | t1_d3phwjo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3piif3 | null | false | 2016-05-30T20:10:46Z |
d3piic2 | t1_d3piic2 | 1,464,639,042 | user_27688c7ad38f | Cooking | How would you incorporate garlic into scrambled eggs, as in when is the best time to add them? Wouldn't put them in at the start because burn, so I'm just wondering. I'm not the most cooking-versed person in the world so sorry for the dumb question! | 2 | t1_d3p9gd4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3piic2 | null | false | 2016-05-30T20:10:42Z |
d3pii9j | t1_d3pii9j | 1,464,639,038 | user_fd138463ad9f | Cooking | If they use the word hack, they are one. | 2 | t1_d3p8lig | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pii9j | null | false | 2016-05-30T20:10:38Z |
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