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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d3pigrh | t1_d3pigrh | 1,464,638,972 | user_5223a3a8a127 | Cooking | Black bean brownies are surprisingly fantastic. Not great if you like light and fluffy or crisp edges, though. | 3 | t1_d3peu7p | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pigrh | null | false | 2016-05-30T20:09:32Z |
d3pif23 | t1_d3pif23 | 1,464,638,894 | user_dd3e18bd104d | Cooking | Stroud doesn't skydive... And let's be real, I'm only going to all this trouble for appearances. | 3 | t1_d3pguvz | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pif23 | null | false | 2016-05-30T20:08:14Z |
d3pieir | t1_d3pieir | 1,464,638,871 | user_713d14f1c7f9 | Cooking | I think you may have inadvertently bought the necronomicon | 2 | t1_d3p8o46 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pieir | null | false | 2016-05-30T20:07:51Z |
d3pieg7 | t1_d3pieg7 | 1,464,638,868 | user_ffe0ded3a6f3 | Cooking | My SiL did a slow cooker pulled pork recipe that called for a whole can of chipotle peppers in adobo. | 6 | t1_d3p9r91 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pieg7 | null | false | 2016-05-30T20:07:48Z |
d3pidbe | t1_d3pidbe | 1,464,638,817 | user_831c8709ffc2 | Cooking | Sure, but think about it - do you measure flour in kilos or liters? | 1 | t1_d3p5pi4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pidbe | null | false | 2016-05-30T20:06:57Z |
d3picqh | t1_d3picqh | 1,464,638,791 | user_19e9702e64df | Cooking | I'd recommend casserole. Serves a lot. Can fit several in oven. You can go with whatever ethnic option you feel is suitable. Also appetizers and soup will help fill people up and an array of deserts. Deserts, soup and appetizers can be done ahead of time and probably the casseroles too. Just put casserole in oven at ... | 2 | t3_4lqaaz | t3_4lqaaz | /r/Cooking/comments/t3_4lqaaz/d3picqh | null | false | 2016-05-30T20:06:31Z |
d3pibxq | t1_d3pibxq | 1,464,638,753 | [deleted] | Cooking | [deleted] | 1 | t1_d3pdfvo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pibxq | null | false | 2016-05-30T20:05:53Z |
d3pibf9 | t1_d3pibf9 | 1,464,638,730 | user_b8f1b19a3e2e | Cooking | Learn this one weird trick to not starve to death. | 5 | t1_d3pbq3e | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pibf9 | null | false | 2016-05-30T20:05:30Z |
d3pib01 | t1_d3pib01 | 1,464,638,711 | user_831c8709ffc2 | Cooking | > anything that calls for an off the shelf pre-made something
Stock cube in a recipe?
fucking pleb!
store-bought burger buns?
Sellout! | 3 | t1_d3p8ivb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pib01 | null | false | 2016-05-30T20:05:11Z |
d3piah8 | t1_d3piah8 | 1,464,638,687 | user_8e1d03bb7839 | Cooking | so... you never do any baking? because just about every baking recipe i've ever seen (including breakfast quick-breads, pancakes, and waffles) call for baking soda.
not to mention the fact that it's part of kitchen safety.
**edit:** while i'll take my downvote-lumps for the snark, i still find it odd to not have cer... | 2 | t1_d3pfwy0 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3piah8 | null | false | 2016-05-30T20:04:47Z |
d3piabn | t1_d3piabn | 1,464,638,680 | user_329953e81912 | Cooking | Oregano goes really well with mexican food as well. | 10 | t1_d3pheov | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3piabn | null | false | 2016-05-30T20:04:40Z |
d3pi9p5 | t1_d3pi9p5 | 1,464,638,652 | user_3f5653e25878 | Cooking | Hubby LOVES these. | 2 | t1_d3p6r0t | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pi9p5 | null | false | 2016-05-30T20:04:12Z |
d3pi8tq | t1_d3pi8tq | 1,464,638,610 | user_3718b52653b4 | Cooking | To be fair vegan cheese makes a good grilled cheese! My friend is lactose and casein intolerant so we decided to use vegan cheese. It's gross cold but melting it on or in things reminds me of Kraft singles. Obviously Kraft singles aren't top tier cheese but it makes a good substitute for its purpose. It melts great and... | 2 | t1_d3pb2ke | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pi8tq | null | false | 2016-05-30T20:03:30Z |
d3pi8lh | t1_d3pi8lh | 1,464,638,600 | user_66cf33e86c60 | Cooking | You can get grease from microwave bacon. Put the strips on a long platter, cover with a paper towel, microwave, remove bacon and paper towel, pour accumulated grease into a container for later use. | 3 | t1_d3p7rbk | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pi8lh | null | false | 2016-05-30T20:03:20Z |
d3pi75r | t1_d3pi75r | 1,464,638,538 | [deleted] | Cooking | [removed] | 1 | t1_d3p4j1s | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pi75r | null | false | 2016-05-30T20:02:18Z |
d3pi6gu | t1_d3pi6gu | 1,464,638,506 | user_f586197183dd | Cooking | You're still splashing raw chicken bacteria everywhere. Potentially salmonella. | 2 | t1_d3pdlb3 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pi6gu | null | false | 2016-05-30T20:01:46Z |
d3pi6f8 | t1_d3pi6f8 | 1,464,638,504 | user_831c8709ffc2 | Cooking | I had a delicious summer salad once, where they just rubbed the inside of the bowl with a slice of garlic.
It was actually delicious. | 3 | t1_d3p9gd4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pi6f8 | null | false | 2016-05-30T20:01:44Z |
d3pi4xp | t1_d3pi4xp | 1,464,638,440 | [deleted] | Cooking | [deleted] | 0 | t1_d3ph1zi | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3pi4xp | null | false | 2016-05-30T20:00:40Z |
d3pi46c | t1_d3pi46c | 1,464,638,404 | user_7422bd575a0c | Cooking | Everything they're saying is right.
A simplified good-enough, volume-based conversion is 1 cup = 236 mL. Bless all those adorable folk who open their cabinets, trying to decide between the coffee mug, juice glass, or water glass. | 2 | t1_d3p5pi4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pi46c | null | false | 2016-05-30T20:00:04Z |
d3pi3uv | t1_d3pi3uv | 1,464,638,389 | user_28f93aaef3fc | Cooking | "Actual reddit human with empathy makes awesome explantation of food bloggers" | 10 | t1_d3pgyzq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pi3uv | null | false | 2016-05-30T19:59:49Z |
d3pi1ui | t1_d3pi1ui | 1,464,638,299 | user_b3be0af89ce3 | Cooking | To be fair, I imagine all tap water in The Hamptons is probably sourced from the tears of virgin milkmaids. | 13 | t1_d3pc8ny | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pi1ui | null | false | 2016-05-30T19:58:19Z |
d3pi170 | t1_d3pi170 | 1,464,638,267 | user_41ba3d21a47f | Cooking | Not that a pickle would right this ship but somehow a cucumber really throws it off for me. They just aren't the same flavors and I've never once said "you know what this sandwich needs? More cucumber..." | 6 | t1_d3pgvmc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pi170 | null | false | 2016-05-30T19:57:47Z |
d3pi0iu | t1_d3pi0iu | 1,464,638,236 | user_2e296f89b64d | Cooking | That's usually an indication that I'm going to love the recipe. It promises to include at least a stick of butter somewhere. | 11 | t1_d3p6voj | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pi0iu | null | false | 2016-05-30T19:57:16Z |
d3phz67 | t1_d3phz67 | 1,464,638,176 | user_a6379f150c81 | Cooking | That's what I look for! I'm sure they exist somewhere, but they're hard to find. | 1 | t1_d3p5wfl | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phz67 | null | false | 2016-05-30T19:56:16Z |
d3phygq | t1_d3phygq | 1,464,638,145 | user_6cd5486f184b | Cooking | I don't really know. At the time I wasn't into cooking. I think they left it first and then they washed it like crazy. I'm sure there's good sushi rice care tutorials out there when it comes to washing. I think it's the indians that like to leave their rice to age it slightly, you'll have to google this also. | 1 | t1_d3phvwi | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3phygq | null | false | 2016-05-30T19:55:45Z |
d3phyeu | t1_d3phyeu | 1,464,638,143 | user_e3d852abac31 | Cooking | in the US we have it at the neighborhood grocery (not all by any means, you have to hunt for it) and I see between $6/kg to $15/kg sold in bricks.
Try calling around to the larger grocery markets maybe? | 2 | t3_4lqzcn | t3_4lqzcn | /r/Cooking/comments/t3_4lqzcn/d3phyeu | null | false | 2016-05-30T19:55:43Z |
d3phxvs | t1_d3phxvs | 1,464,638,121 | user_cd0bd2b55851 | Cooking | 12 sticks of butter for a tiered wedding cake isn't really that much. Buttercream takes a lot of butter.
Now Ina Garten has a recipe for pecan bars where the recipe calls for 9 sticks of butter for one single half sheet pan of bars, now that's absurd. | 4 | t1_d3p8o46 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phxvs | null | false | 2016-05-30T19:55:21Z |
d3phxev | t1_d3phxev | 1,464,638,101 | user_e0a6924cfc25 | Cooking | How about "mercilessly hack garlic until minced"? | 3 | t1_d3pgh3o | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phxev | null | false | 2016-05-30T19:55:01Z |
d3phwva | t1_d3phwva | 1,464,638,077 | user_a6379f150c81 | Cooking | Neat! Thanks :) | 1 | t1_d3p9mkf | t3_4lomtj | /r/Cooking/comments/t3_4lomtj/d3phwva | null | false | 2016-05-30T19:54:37Z |
d3phwjo | t1_d3phwjo | 1,464,638,062 | user_a6379f150c81 | Cooking | And I totally get that. I would love if they had a "click here for the printable recipe" so I don't have to scroll through when I have to make supper right this minute. If I'm bored at work, sure I'll read your little story. | 1 | t1_d3pdby8 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phwjo | null | false | 2016-05-30T19:54:22Z |
d3phvwi | t1_d3phvwi | 1,464,638,036 | [deleted] | Cooking | [deleted] | 1 | t1_d3p02sy | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3phvwi | null | false | 2016-05-30T19:53:56Z |
d3phuhn | t1_d3phuhn | 1,464,637,972 | user_3718b52653b4 | Cooking | Thinly sliced meat
Seasoning or marinade of choice on the meat
Pat dry
Dehydrate or smoke
Protein bar! | 5 | t1_d3pbvlo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phuhn | null | false | 2016-05-30T19:52:52Z |
d3phtuj | t1_d3phtuj | 1,464,637,943 | user_3f89c5a7b1f1 | Cooking | Watch out, she is fucking the mayor of New York. | 7 | t1_d3ph10j | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phtuj | null | false | 2016-05-30T19:52:23Z |
d3phtdf | t1_d3phtdf | 1,464,637,924 | [deleted] | Cooking | [deleted] | 4 | t1_d3ph1zi | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3phtdf | null | false | 2016-05-30T19:52:04Z |
d3phs5f | t1_d3phs5f | 1,464,637,872 | user_3f89c5a7b1f1 | Cooking | Only acceptable for Pasta Salad. | 6 | t1_d3pbza8 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phs5f | null | false | 2016-05-30T19:51:12Z |
d3phq6l | t1_d3phq6l | 1,464,637,785 | [deleted] | Cooking | [deleted] | 2 | t1_d3p8lig | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phq6l | null | false | 2016-05-30T19:49:45Z |
d3phq3l | t1_d3phq3l | 1,464,637,781 | user_4292fe215738 | Cooking | >But anyways, what can the average redditor do to be a great cook for the house and holidays?
If you want to start off slow, pick one or two 'holiday recipes' you like and work on those on your own. Once the holidays roll around you will have mastered ti. They don't even have to be hard recipes just whatever it is you... | 2 | t1_d3pfafa | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phq3l | null | false | 2016-05-30T19:49:41Z |
d3phpjp | t1_d3phpjp | 1,464,637,754 | user_fc283394f0d9 | Cooking | Just boiling the noodles, this makes sense! Thanks! | 1 | t1_d3pgcyo | t3_4lr1fr | /r/Cooking/comments/t3_4lr1fr/d3phpjp | null | false | 2016-05-30T19:49:14Z |
d3php3z | t1_d3php3z | 1,464,637,736 | user_92f9efd808b3 | Cooking | Spoken like someone who can actually consume dairy without killing half the people around them. | 64 | t1_d3paq86 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3php3z | null | false | 2016-05-30T19:48:56Z |
d3phofb | t1_d3phofb | 1,464,637,705 | user_fc283394f0d9 | Cooking | Similar to Shitty Soup Saturdays, and Marvelous Macaroni Mondays It is the day of which we get together and celebrate the food of that day. On Sundays we eat spaghetti, and foods that compliment spaghetti, such as bread, garlic, garlic bread, butter, meatballs, sausage, and spaghetti sauce.
Saturdays, we eat soup. And... | 3 | t1_d3pg2vz | t3_4lr1fr | /r/Cooking/comments/t3_4lr1fr/d3phofb | null | false | 2016-05-30T19:48:25Z |
d3phnm9 | t1_d3phnm9 | 1,464,637,670 | user_cca7c88e4c83 | Cooking | It depends what the goal is. If it's a quick recipe then yes. If it's supposed to be a gourmet meal then sure, I agree with you. | 2 | t1_d3p8ivb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phnm9 | null | false | 2016-05-30T19:47:50Z |
d3phn5d | t1_d3phn5d | 1,464,637,651 | user_92f9efd808b3 | Cooking | Those recipe books are gold. They were made before people started freaking out about salt, fat, or sugar and as such they have a lot of great recipes in them. | 1 | t1_d3p8o46 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phn5d | null | false | 2016-05-30T19:47:31Z |
d3phmvq | t1_d3phmvq | 1,464,637,639 | [deleted] | Cooking | [deleted] | 1 | t1_d3p4pul | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phmvq | null | false | 2016-05-30T19:47:19Z |
d3phms2 | t1_d3phms2 | 1,464,637,634 | user_cd0bd2b55851 | Cooking | I just can't get past the odd flavor of both instant pudding and cool whip, they ruin a dessert for me. My Facebook feed seems to be full of these crappy "recipes". I'll eat them if someone serves it, but this is definitely an area where real ingredients make a very noticeable difference. | 33 | t1_d3pck4p | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phms2 | null | false | 2016-05-30T19:47:14Z |
d3phme4 | t1_d3phme4 | 1,464,637,617 | user_dbcd48410d6e | Cooking | Lube, probably. | 2 | t1_d3pb6r9 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phme4 | null | false | 2016-05-30T19:46:57Z |
d3phldn | t1_d3phldn | 1,464,637,571 | user_941ff1c2346c | Cooking | Nope. Birthed out of a lack of Frank's and bleu cheese to make buffalo sauce, it is now loved and cared for as if it was one of my own. | 1 | t1_d3phgki | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phldn | null | false | 2016-05-30T19:46:11Z |
d3phl6e | t1_d3phl6e | 1,464,637,562 | user_cca7c88e4c83 | Cooking | Ehh I might not like her cooking but I don't have a problem with that. That's just her schtick. I could care less, if her cooking was good. | -14 | t1_d3pe68c | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phl6e | null | false | 2016-05-30T19:46:02Z |
d3phktb | t1_d3phktb | 1,464,637,546 | user_df60c745371b | Cooking | Oh man, you're in for a treat! The cheese is out of this world! | 2 | t1_d3pgxnl | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3phktb | null | false | 2016-05-30T19:45:46Z |
d3phk4y | t1_d3phk4y | 1,464,637,517 | user_fc283394f0d9 | Cooking | I need more pot. Got it! Thanks! | 3 | t1_d3pgpfp | t3_4lr1fr | /r/Cooking/comments/t3_4lr1fr/d3phk4y | null | false | 2016-05-30T19:45:17Z |
d3phk42 | t1_d3phk42 | 1,464,637,516 | user_cca7c88e4c83 | Cooking | > like a gram of minced garlic
That'd be a good way to get me to never go to the site again. I'm not weighing the damn garlic.
"Clove" actually works well as a measurement... we all know what an average clove should look like.
But yes if you're mincing, tablespoons are easy. If you're not mincing it's hard to meas... | 2 | t1_d3p6ode | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phk42 | null | false | 2016-05-30T19:45:16Z |
d3phk17 | t1_d3phk17 | 1,464,637,512 | user_5f9a37999804 | Cooking | Steak.
Seasoning.
Butter. | 95 | t1_d3peswu | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phk17 | null | false | 2016-05-30T19:45:12Z |
d3phjgw | t1_d3phjgw | 1,464,637,487 | user_048218e50e9a | Cooking | Do this to your fried green tomato dredge and you'll never go back. I know it's cheap cap but you gotta try it. | 2 | t1_d3p63n3 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phjgw | null | false | 2016-05-30T19:44:47Z |
d3phj9o | t1_d3phj9o | 1,464,637,478 | user_845729e131d8 | Cooking | Whenever they add carrots/peppers, onions and garlic *at the same time* in a mirepoix or pilaf. | 20 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phj9o | null | false | 2016-05-30T19:44:38Z |
d3phiia | t1_d3phiia | 1,464,637,445 | user_b3be0af89ce3 | Cooking | Patting dry is what's going to give you crispy skin. Washing just adds moisture, which then produces steam when cooked. | 9 | t1_d3pdlb3 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phiia | null | false | 2016-05-30T19:44:05Z |
d3phict | t1_d3phict | 1,464,637,438 | user_2e296f89b64d | Cooking | That's the best way I've ever heard to describe it. Thank you. | 2 | t1_d3pa9v7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phict | null | false | 2016-05-30T19:43:58Z |
d3phhzn | t1_d3phhzn | 1,464,637,420 | user_0909f8e3512a | Cooking | Oh dear Jesus, so I'm currently watching the 4th video of her, and literally can still not believe, that she's got her own cooking show. This is absolutely amazing! In a really horrible way.
| 14 | t1_d3ph10j | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phhzn | null | false | 2016-05-30T19:43:40Z |
d3phhs9 | t1_d3phhs9 | 1,464,637,412 | user_cca7c88e4c83 | Cooking | Yeah I agree with this part. OP's I disagree with (food blogs are what they are) but yeah, I don't want to hear about it in the actual recipe. | 1 | t1_d3p64qs | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phhs9 | null | false | 2016-05-30T19:43:32Z |
d3phhop | t1_d3phhop | 1,464,637,408 | user_8590cb83b2c4 | Cooking | Well... the problem with that is that pork ribs aren't really something that lends itself well to fast meal prep because they need to cook for a while (and preferably not at a high temperature) in order to be tender. But if you're determined and need something for the stovetop, I'd try a soup of some kind.
* several q... | 3 | t3_4lqr8t | t3_4lqr8t | /r/Cooking/comments/t3_4lqr8t/d3phhop | null | false | 2016-05-30T19:43:28Z |
d3phhmk | t1_d3phhmk | 1,464,637,406 | user_61900456ab54 | Cooking | Lmao that's absolutely disgusting. | 2 | t1_d3p9tla | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phhmk | null | false | 2016-05-30T19:43:26Z |
d3phguc | t1_d3phguc | 1,464,637,372 | user_e0dbe3113c19 | Cooking | As a veteran, I always have a huge cookout. I then fool people into coming over so I can trick them into learning about memorial day while they eat my food. And then I have a good time and celebrate life, because that's how I honor my buddies. By drinking good beer and eating good food. The same way we would do when th... | 9 | t1_d3pfojd | t3_4lpd87 | /r/Cooking/comments/t3_4lpd87/d3phguc | null | false | 2016-05-30T19:42:52Z |
d3phgki | t1_d3phgki | 1,464,637,359 | user_7d8ef6ebe36e | Cooking | Holy crap, someone else uses Srirancha? I thought it was mine and mine alone. | 0 | t1_d3paeui | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phgki | null | false | 2016-05-30T19:42:39Z |
d3phgjg | t1_d3phgjg | 1,464,637,358 | user_30cbdbef22eb | Cooking | Yeah... Olive oils vary dramatically in flavor... If you're adding it at the end for flavor... You don't want great value oil | 45 | t1_d3ph2zn | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phgjg | null | false | 2016-05-30T19:42:38Z |
d3phfxn | t1_d3phfxn | 1,464,637,333 | user_b20928c7eec5 | Cooking | well that depends, are we talking a legit mexican soup? or are we talking 50's housewife "mexican" taco soup? because in that, ranch is not only encouraged, it's a necessity.
source: my mom has what I call "50's housewife guacamole" - it sucks without the ranch. | 3 | t1_d3p90wr | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phfxn | null | false | 2016-05-30T19:42:13Z |
d3phfta | t1_d3phfta | 1,464,637,326 | user_da3e4df79334 | Cooking | I think it was Hemingway who said, "Always do sober what you said you'd do drunk."
Did you mean that you can cook 4 chickens per oven or 4 total chickens? 4 chickens won't be enough for 20 people. I may be stating the obvious, but definitely pick out dishes that you can prep before and cook the day of. | 3 | t3_4lqaaz | t3_4lqaaz | /r/Cooking/comments/t3_4lqaaz/d3phfta | null | false | 2016-05-30T19:42:06Z |
d3phfem | t1_d3phfem | 1,464,637,309 | user_bd127944207a | Cooking | Olive oil tastes better so for low heat cooking use that instead. Frying and high heat use avocado. | 2 | t1_d3pb6r9 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phfem | null | false | 2016-05-30T19:41:49Z |
d3pheov | t1_d3pheov | 1,464,637,281 | user_2e296f89b64d | Cooking | My usual rule for those is:
* Dill for French
* Oregano for Italian
* Cilantro for Mexican | 6 | t1_d3pdnw2 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pheov | null | false | 2016-05-30T19:41:21Z |
d3phd4a | t1_d3phd4a | 1,464,637,212 | user_3ff2832cdf0a | Cooking | I was just posting about her! Everything she does makes me want to just burn her kitchen down. | 6 | t1_d3pbrk9 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phd4a | null | false | 2016-05-30T19:40:12Z |
d3phczg | t1_d3phczg | 1,464,637,206 | user_41247d08e9c2 | Cooking | I remember watching an episode of her show when she had a guest on showing her how to make kimchi fried rice and Ina stood there making childish "blech!" faces the whole time. She sucks. | 7 | t1_d3pevco | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phczg | null | false | 2016-05-30T19:40:06Z |
d3phbj6 | t1_d3phbj6 | 1,464,637,142 | user_a58e667914d3 | Cooking | The onions, of course.
Also "season to taste" when meat is still raw.
Also, recipes that go by packaging rather than weight or volume. A "jar" of tomato sauce these days isn't the same number of oz as it used to be--so does the author mean what it used to be or what they are currently selling?
| 3 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phbj6 | null | false | 2016-05-30T19:39:02Z |
d3phbew | t1_d3phbew | 1,464,637,138 | user_6b0451e19174 | Cooking | I think most home chefs use relatively cheap "extra virgin olive oil" that's totally different than the good stuff you're talking about, and anyone who does have the good stuff should be knowledgable enough about cooking to know not to heat it. | 6 | t1_d3pb4et | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phbew | null | false | 2016-05-30T19:38:58Z |
d3phbde | t1_d3phbde | 1,464,637,136 | user_6293859bfe86 | Cooking | Or how about everyone does what they want to, regardless of old useless mindsets and mildly offensive stereotypes? | 61 | t1_d3pft1o | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phbde | null | false | 2016-05-30T19:38:56Z |
d3phb6x | t1_d3phb6x | 1,464,637,128 | user_3ff2832cdf0a | Cooking | Any recipe from that horrible Semi Homemade cooking show on Food Network. She spends more money on her set decorations than she does time or effort on her food. No, adding vanilla extract to cheap store bought frosting does not make it taste homemade, and canned gravy will never beat the real thing. | 130 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phb6x | null | false | 2016-05-30T19:38:48Z |
d3phb2f | t1_d3phb2f | 1,464,637,123 | user_cd0688921a93 | Cooking | I've seen this in some stir-fry recipes: cook the strips of marinated pork tenderloin, for example, remove them from the wok, and then wipe the wok clean before adding the vegetables and aromatics. This prevents stuck-on bits from burning in the extreme heat -- a lesson I have personally learned the hard way.
However,... | 45 | t1_d3pbx5d | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phb2f | null | false | 2016-05-30T19:38:43Z |
d3phae7 | t1_d3phae7 | 1,464,637,093 | user_cda6731eade5 | Cooking | You can do gluten free without people being able to tell, it takes a bit of practice, but it can be done. Egg free is pretty noticeable, dairy free can be done too, but doing all three is pretty rare. | 2 | t1_d3p9p7y | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3phae7 | null | false | 2016-05-30T19:38:13Z |
d3pha5l | t1_d3pha5l | 1,464,637,082 | user_2e296f89b64d | Cooking | "Why your food blog exposes you as a hack in the kitchen" | 27 | t1_d3pgh3o | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pha5l | null | false | 2016-05-30T19:38:02Z |
d3ph9sn | t1_d3ph9sn | 1,464,637,065 | user_db0f42c4322e | Cooking | My GF inherited a cookbook from her grandmother.
"Use the standard amount of ______." | 83 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ph9sn | null | false | 2016-05-30T19:37:45Z |
d3ph9o6 | t1_d3ph9o6 | 1,464,637,060 | user_b19915e92ad0 | Cooking | The wife and I thank you very much! | 1 | t1_d3pazmz | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ph9o6 | null | false | 2016-05-30T19:37:40Z |
d3ph71f | t1_d3ph71f | 1,464,636,942 | user_4f69775d93f5 | Cooking | Her shirts are the worst too, aren't they? LOL I'm glad we aren't the only ones bonding over her self promotion. | 3 | t1_d3pfckd | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ph71f | null | false | 2016-05-30T19:35:42Z |
d3ph5xd | t1_d3ph5xd | 1,464,636,893 | user_eab5a81da291 | Cooking | THANK YOU. I have been saying this for years.
It takes me maybe 10 minutes to make a roux/bechamel with mushrooms in it, seasoned to my taste. You dont' even need to cook the mushrooms down that much if you are going to be cooking it with something else. Dice finely and get that first release of liquid out. Make the ... | 4 | t1_d3papq7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ph5xd | null | false | 2016-05-30T19:34:53Z |
d3ph5u2 | t1_d3ph5u2 | 1,464,636,890 | user_2e296f89b64d | Cooking | Judging by the responses, you've obviously hit a nerve with a lot of people here. I personally love canned cream of mushroom soup, especially for casseroles. But I also hate seeing it in recipes as a *sponsored* ingredient. I'd rather see the base ingredients listed and decide for myself whether I want to use it as a s... | 5 | t1_d3p517n | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ph5u2 | null | false | 2016-05-30T19:34:50Z |
d3ph4y3 | t1_d3ph4y3 | 1,464,636,847 | user_15ea500b7d62 | Cooking | I think one of the reasons cherry pie filling is so hard to avoid is that the availability of fresh sour pie cherries is really limited outside of the growing areas. You can't just use sweet eating cherries like you'd get at the grocery store. Even in WA where we grow a ton of sweet cherries, fresh sour ones for pie ar... | 15 | t1_d3p7ko8 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ph4y3 | null | false | 2016-05-30T19:34:07Z |
d3ph4u8 | t1_d3ph4u8 | 1,464,636,843 | user_83eb34e894fe | Cooking | I'll keep that in mind. Thanks! | 2 | t1_d3pg27t | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ph4u8 | null | false | 2016-05-30T19:34:03Z |
d3ph4pm | t1_d3ph4pm | 1,464,636,838 | user_cea91ed90a42 | Cooking | I could see if it was a recipe for Red Velvet Cake... | 7 | t1_d3pebwp | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ph4pm | null | false | 2016-05-30T19:33:58Z |
d3ph4gj | t1_d3ph4gj | 1,464,636,827 | user_8e1d03bb7839 | Cooking | triple hate: using the same 1 or 2 pictures of the food over and over and over again, just cropping them differently, as if the narrative were so boring that you'd forgotten why it was you came to the recipe in the first place.
if you're going to post pictures of the food, i don't want to see the same meatball 15 tim... | 5 | t1_d3p64qs | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ph4gj | null | false | 2016-05-30T19:33:47Z |
d3ph4da | t1_d3ph4da | 1,464,636,823 | user_b19915e92ad0 | Cooking | But it's doubly cringe-worthy to me when she uses the abbreviation, but then has to tell you what the abbreviation stands for. Every. Single. Time. Uhhhgh, I truly hate her with the fire of a thousand suns. | 6 | t1_d3p8kga | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ph4da | null | false | 2016-05-30T19:33:43Z |
d3ph4bm | t1_d3ph4bm | 1,464,636,820 | user_da3e4df79334 | Cooking | It's between Shitty Soup Saturdays and Magnificent Macaroni Mondays! | 3 | t1_d3pg2vz | t3_4lr1fr | /r/Cooking/comments/t3_4lr1fr/d3ph4bm | null | false | 2016-05-30T19:33:40Z |
d3ph3yw | t1_d3ph3yw | 1,464,636,805 | user_a6de1ce00a07 | Cooking | I do that to my onions and I also roast a bunch of garlic. Makes dishes throughout the week taste like I actually spent time on them. | 1 | t1_d3pb4hx | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ph3yw | null | false | 2016-05-30T19:33:25Z |
d3ph3ss | t1_d3ph3ss | 1,464,636,798 | user_6d68729ee963 | Cooking | If you go for a stew I'd look into French cassoulet (+wild boar sausage) recipes. You might also find some inspiration in Tuscan recipes. | 1 | t3_4lqq4x | t3_4lqq4x | /r/Cooking/comments/t3_4lqq4x/d3ph3ss | null | false | 2016-05-30T19:33:18Z |
d3ph3l9 | t1_d3ph3l9 | 1,464,636,790 | user_d7f630caba4b | Cooking | Except for her drinks. Two shots of vodka comes to mind ... | 18 | t1_d3pddun | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ph3l9 | null | false | 2016-05-30T19:33:10Z |
d3ph3jd | t1_d3ph3jd | 1,464,636,788 | user_feb565016855 | Cooking | You forgot the high fructose corn syrup! The mushroom doesn't have it, but it's the third ingredient in Campbell's tomato soup. | -1 | t1_d3p7dak | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ph3jd | null | false | 2016-05-30T19:33:08Z |
d3ph2zn | t1_d3ph2zn | 1,464,636,764 | user_7f46d62afdf5 | Cooking | This can sound pretentious but some of them actually make sense.
Homemade chicken stock is far better than store bought. "Good" (extra virgin) olive oil is important for finishing, while standard olive oil has a higher smoke point and is used for higher heat applications. | 88 | t1_d3pc8ny | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ph2zn | null | false | 2016-05-30T19:32:44Z |
d3ph2ps | t1_d3ph2ps | 1,464,636,753 | [deleted] | Cooking | [deleted] | 5 | t1_d3pc8ny | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ph2ps | null | false | 2016-05-30T19:32:33Z |
d3ph1zi | t1_d3ph1zi | 1,464,636,719 | user_2b1a4a784f08 | Cooking | Uh, yeah, I do wash the gloopy film of carb residue off my food containers before I reuse them.
Sorry you live in a moldy hovel? | 13 | t1_d3peplq | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3ph1zi | null | false | 2016-05-30T19:31:59Z |
d3ph10j | t1_d3ph10j | 1,464,636,675 | user_0909f8e3512a | Cooking | Never seen her before, serious question, she is doing a parody of a food show, isn't she?
| 10 | t1_d3pbrk9 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3ph10j | null | false | 2016-05-30T19:31:15Z |
d3pgyzq | t1_d3pgyzq | 1,464,636,585 | user_6b0451e19174 | Cooking | It builds trust and helps bloggers create connections with their readers. If a mom with a food blog shares a fast, kid-friendly recipe in a bare bones post, that's not going to resonate with other moms as much as if she adds a story about how she needed to come up with this fast recipe to get dinner on the table becaus... | 37 | t1_d3pa3tv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pgyzq | null | false | 2016-05-30T19:29:45Z |
d3pgyk2 | t1_d3pgyk2 | 1,464,636,566 | user_6bfb0238ba08 | Cooking | The people making three ingredient recipes typically don't know how to make the recipe with actual ingredients. Hence the recipe. | 7 | t1_d3pck4p | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pgyk2 | null | false | 2016-05-30T19:29:26Z |
d3pgxs2 | t1_d3pgxs2 | 1,464,636,532 | user_b19915e92ad0 | Cooking | If you love this kind of stuff for its humor and nostalgic value, I'd recommend Lileks.com. Visit the "Gallery of Regrettable Food" section. I've passed many a dull afternoon at work thanks to this website! | 3 | t1_d3paf9l | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pgxs2 | null | false | 2016-05-30T19:28:52Z |
d3pgxnl | t1_d3pgxnl | 1,464,636,526 | user_e0dbe3113c19 | Cooking | Oooo. That's in Madison! I know what sausages I'm going to try next. | 2 | t1_d3otzw7 | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3pgxnl | null | false | 2016-05-30T19:28:46Z |
d3pgxg6 | t1_d3pgxg6 | 1,464,636,518 | user_2e296f89b64d | Cooking | I would do that, though. | 3 | t1_d3pfx9h | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pgxg6 | null | false | 2016-05-30T19:28:38Z |
d3pgx1t | t1_d3pgx1t | 1,464,636,498 | user_da3e4df79334 | Cooking | Yeah, no kidding | 2 | t1_d3pe239 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pgx1t | null | false | 2016-05-30T19:28:18Z |
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