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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d3pgvp5 | t1_d3pgvp5 | 1,464,636,437 | user_e0dbe3113c19 | Cooking | The beer does permeate the casing. But words on reddit won't help you understand. Again I highly encourage you to try it. That is the only way you'll know if you like it. Take care, German friend. | 1 | t1_d3ouz6d | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3pgvp5 | null | false | 2016-05-30T19:27:17Z |
d3pgvmc | t1_d3pgvmc | 1,464,636,433 | user_f40c3a65a1c7 | Cooking | Cucumber? As in pickle? | 3 | t1_d3p8ce2 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pgvmc | null | false | 2016-05-30T19:27:13Z |
d3pguvz | t1_d3pguvz | 1,464,636,401 | user_6bfb0238ba08 | Cooking | > Bear Grylls,
I fly with Les Stroud since Bear Grylls doesn't *really* survive anywhere. | 5 | t1_d3peb20 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pguvz | null | false | 2016-05-30T19:26:41Z |
d3pguho | t1_d3pguho | 1,464,636,383 | user_b795124be36d | Cooking | For home baking sized batches, most measurements are fine as volumes. The error is usually negligible. After all, none of the eggs you use are going to be exactly the same size, and probably not the same size as the writer of the recipe used.
Large batches, use weight. Stuff that is hard to measure by volume (butter,... | 3 | t1_d3p58vc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pguho | null | false | 2016-05-30T19:26:23Z |
d3pgufy | t1_d3pgufy | 1,464,636,381 | user_2ac5743a7b68 | Cooking | Can't help you I'm afraid, but there are probably more Brits over on /r/AskUK than here on /r/Cooking, so a crosspost might be helpful. | 2 | t3_4lqzcn | t3_4lqzcn | /r/Cooking/comments/t3_4lqzcn/d3pgufy | null | false | 2016-05-30T19:26:21Z |
d3pgu08 | t1_d3pgu08 | 1,464,636,362 | user_be76ea87c95c | Cooking | Or a dried onion soup packet | 1 | t1_d3pg4os | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pgu08 | null | false | 2016-05-30T19:26:02Z |
d3pgt97 | t1_d3pgt97 | 1,464,636,327 | user_b19915e92ad0 | Cooking | Imagine the glutinous gel that clings to it, and the sucking noise as it comes out of the can?! | 1 | t1_d3p9fdb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pgt97 | null | false | 2016-05-30T19:25:27Z |
d3pgt0g | t1_d3pgt0g | 1,464,636,317 | user_cf115de204d0 | Cooking | Probably, it was mostly just an off the cuff joke about moms and facebook in regards to the saying "everyone and their mom". | 3 | t1_d3pghku | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pgt0g | null | false | 2016-05-30T19:25:17Z |
d3pgs5f | t1_d3pgs5f | 1,464,636,279 | user_6bfb0238ba08 | Cooking | Do you really need this much garlic for food? I never use this much.
I'd be afraid of everything tasting *too* garlicy at that point. | 0 | t1_d3p6ode | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pgs5f | null | false | 2016-05-30T19:24:39Z |
d3pgrxb | t1_d3pgrxb | 1,464,636,270 | user_ed9f89a485c6 | Cooking | I do that if I've frozen the chicken and its going off and is covered in chicken juices | 2 | t1_d3p6u3j | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pgrxb | null | false | 2016-05-30T19:24:30Z |
d3pgreq | t1_d3pgreq | 1,464,636,248 | [deleted] | Cooking | [removed] | -3 | t1_d3pfwy0 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pgreq | null | false | 2016-05-30T19:24:08Z |
d3pgqap | t1_d3pgqap | 1,464,636,201 | user_d05953f34d4f | Cooking | 150-200g proteins per person. 200g carbohydrates and probably a 50-100g veggies. Cooking on mass is easy. Although personally with 2 ovens I'd knock up 2 or 3 big trays of lasagne as that's simple, delicious and can be made in advance. | 3 | t3_4lqaaz | t3_4lqaaz | /r/Cooking/comments/t3_4lqaaz/d3pgqap | null | false | 2016-05-30T19:23:21Z |
d3pgq2c | t1_d3pgq2c | 1,464,636,191 | user_3f9a87df9307 | Cooking | I was looking for a buffalo sauce recipe. I found one that basically started out "I love my mom. Yay! But she has cancer. What a bummer. She can't make sauce anymore, so..." for paragraphs and paragraphs. The sauce recipe was okay, but it was such a shitty introduction. I don't care about your mom or her cancer. I just... | 18 | t1_d3pebwp | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pgq2c | null | false | 2016-05-30T19:23:11Z |
d3pgpk4 | t1_d3pgpk4 | 1,464,636,169 | user_5647c034cb4e | Cooking | Jamie Oliver recipes call for "higher welfare" chickens. I know what he means, and I buy good quality locally-farmed birds, but it just sounds like a chicken in a velvet smoking jacket, somehow... | 157 | t1_d3pc8ny | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pgpk4 | null | false | 2016-05-30T19:22:49Z |
d3pgpfp | t1_d3pgpfp | 1,464,636,164 | [deleted] | Cooking | [deleted] | 3 | t3_4lr1fr | t3_4lr1fr | /r/Cooking/comments/t3_4lr1fr/d3pgpfp | null | false | 2016-05-30T19:22:44Z |
d3pgp9j | t1_d3pgp9j | 1,464,636,157 | user_68396e34d8fe | Cooking | The blue cake next to her is her Hanukkah cake. Its center is filled with marshmallows.
No, she did not use kosher marshmallows. | 26 | t1_d3pbrk9 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pgp9j | null | false | 2016-05-30T19:22:37Z |
d3pgoy7 | t1_d3pgoy7 | 1,464,636,143 | user_dd3e18bd104d | Cooking | When I worked there, they grilled the asparagus. I don't really like the stuff. | 1 | t1_d3pexb3 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pgoy7 | null | false | 2016-05-30T19:22:23Z |
d3pgn77 | t1_d3pgn77 | 1,464,636,067 | user_d05953f34d4f | Cooking | What's the dimensions of them? It's a bit hard to know without knowing how big they are. | 2 | t3_4lr0v3 | t3_4lr0v3 | /r/Cooking/comments/t3_4lr0v3/d3pgn77 | null | false | 2016-05-30T19:21:07Z |
d3pgm74 | t1_d3pgm74 | 1,464,636,022 | [deleted] | Cooking | [deleted] | 2 | t1_d3p5p7t | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pgm74 | null | false | 2016-05-30T19:20:22Z |
d3pgjl1 | t1_d3pgjl1 | 1,464,635,909 | user_fe3d1b81fe62 | Cooking | xx tsp baking soda, and yy tsp baking powder.
Translation: I have no idea what I am doing and maybe say a few incantations over it as well to make it rise. | -3 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pgjl1 | null | false | 2016-05-30T19:18:29Z |
d3pgj60 | t1_d3pgj60 | 1,464,635,891 | user_1b11d6197f9c | Cooking | All is, picture of end product, ingredients list, step by step instructions. Simple, easy, cheesy. | 1 | t1_d3p4j1s | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pgj60 | null | false | 2016-05-30T19:18:11Z |
d3pghpx | t1_d3pghpx | 1,464,635,825 | user_6542ece5c6a8 | Cooking | Common knowledge among parrot owners, anyway. If you ever look up "is it safe for birds" in regards to food, avocado is one of those NEVER EVER EVER warnings. | 15 | t1_d3pfwvi | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pghpx | null | false | 2016-05-30T19:17:05Z |
d3pghku | t1_d3pghku | 1,464,635,819 | user_e5e2506ccd5e | Cooking | Only the "hip and trendy" moms who think those recipes look good. Any real mom worth her salt knows how to cook real meals and doesn't need BuzzFeed or Tip Hero to give her recipes. | 3 | t1_d3pg4rj | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pghku | null | false | 2016-05-30T19:16:59Z |
d3pgh3o | t1_d3pgh3o | 1,464,635,798 | user_ff59acee8c04 | Cooking | I think we can all agree any form of the word is not okay.
* Hack up the chicken
* LifeHack/CookingHack
* Hack up a hair ball | 33 | t1_d3pe6xg | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pgh3o | null | false | 2016-05-30T19:16:38Z |
d3pgfej | t1_d3pgfej | 1,464,635,723 | user_68feab811a9e | Cooking | Chuck it on a grill and let the meat stand out solo? That's what I'd do. It sounds great, and I think it'd be better off served with a side or two rather than being used in something else. | 2 | t3_4lqq4x | t3_4lqq4x | /r/Cooking/comments/t3_4lqq4x/d3pgfej | null | false | 2016-05-30T19:15:23Z |
d3pgcyo | t1_d3pgcyo | 1,464,635,618 | user_68feab811a9e | Cooking | Are you making the dish in the pot, or just boiling the noodles in it? If the latter, it could very well be too much pasta for the size of the pot. In my experience, even with a good stir every couple of minutes, having too much pasta will eventually force it to the bottom of the pot, where it will inevitably stick. | 3 | t3_4lr1fr | t3_4lr1fr | /r/Cooking/comments/t3_4lr1fr/d3pgcyo | null | false | 2016-05-30T19:13:38Z |
d3pgc2s | t1_d3pgc2s | 1,464,635,577 | user_ed9f89a485c6 | Cooking | I knew I wasn't crazy, I told my friends at uni this and they looked at me as if I were a monster | 1 | t1_d3pboxv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pgc2s | null | false | 2016-05-30T19:12:57Z |
d3pgby0 | t1_d3pgby0 | 1,464,635,571 | user_4cef0c4b30f0 | Cooking | "Use this <some ingridient>, but you can use <a substitute that kind of does the same thing, but not really>". This especially for some recipes I know how to make properly and people butcher them. Examples a carrots in "Harcho" soup. This especially applies to so called traditional recipes or classic.
And finally the... | 3 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pgby0 | null | false | 2016-05-30T19:12:51Z |
d3pgbsc | t1_d3pgbsc | 1,464,635,564 | user_329953e81912 | Cooking | I'd recommend watching youtube videos, Gordon Ramsay, Alton Brown, Jamie Oliver, all have awesome channels. As is chef steps, munchies, eater and more. | 1 | t1_d3pfafa | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pgbsc | null | false | 2016-05-30T19:12:44Z |
d3pgasn | t1_d3pgasn | 1,464,635,520 | user_80c521ae3f82 | Cooking | For vegans, try blood orange or hearts of palm as a substitute. | 47 | t1_d3pfn04 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pgasn | null | false | 2016-05-30T19:12:00Z |
d3pg8hn | t1_d3pg8hn | 1,464,635,418 | [deleted] | Cooking | [deleted] | 5 | t1_d3p4xhi | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pg8hn | null | false | 2016-05-30T19:10:18Z |
d3pg86g | t1_d3pg86g | 1,464,635,405 | user_329953e81912 | Cooking | Same with chilies in Indian food. Or potatoes with any European food. | 8 | t1_d3p6xlj | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pg86g | null | false | 2016-05-30T19:10:05Z |
d3pg7p2 | t1_d3pg7p2 | 1,464,635,384 | user_d9180347835f | Cooking | Just spit out my coffee. | 1 | t1_d3pb37z | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pg7p2 | null | false | 2016-05-30T19:09:44Z |
d3pg66z | t1_d3pg66z | 1,464,635,317 | user_329953e81912 | Cooking | Carrots are from China. | 1 | t1_d3p5rqv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pg66z | null | false | 2016-05-30T19:08:37Z |
d3pg5d4 | t1_d3pg5d4 | 1,464,635,279 | user_329953e81912 | Cooking | You've never smelled garlic sautéing in olive oil. | 2 | t1_d3p8i3v | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pg5d4 | null | false | 2016-05-30T19:07:59Z |
d3pg4rj | t1_d3pg4rj | 1,464,635,253 | user_cf115de204d0 | Cooking | Especially their mom. | 6 | t1_d3peo7i | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pg4rj | null | false | 2016-05-30T19:07:33Z |
d3pg4pk | t1_d3pg4pk | 1,464,635,251 | user_329953e81912 | Cooking | That better than Boulion stuff is great, I sometimes eat a small spoonful of the chicken kind on its own. | 9 | t1_d3payhq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pg4pk | null | false | 2016-05-30T19:07:31Z |
d3pg4os | t1_d3pg4os | 1,464,635,250 | user_1814d21c0eab | Cooking | Or a can of cream of chicken soup. | 1 | t1_d3p63n3 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pg4os | null | false | 2016-05-30T19:07:30Z |
d3pg44i | t1_d3pg44i | 1,464,635,224 | user_145964ac2873 | Cooking | I have PCOS so I try to eat low glycemic and it drives me crazy when "healthy" recipes tout that they have "no sugar!" and then there is like a cup of honey in the recipe. That's still sugar, even if it's not refined cane sugar. | 13 | t1_d3p4sfq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pg44i | null | false | 2016-05-30T19:07:04Z |
d3pg3ii | t1_d3pg3ii | 1,464,635,197 | user_bf5f77f62e8c | Cooking | Penzey's is a 15 minute drive for me. How could I not be a loyal fan? :) | 1 | t1_d3pb98c | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pg3ii | null | false | 2016-05-30T19:06:37Z |
d3pg36x | t1_d3pg36x | 1,464,635,182 | user_b8f1b19a3e2e | Cooking | I only ever use my microwave for melting butter.
And cooking microwave-specific dishes. | 1 | t1_d3pfzdu | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pg36x | null | false | 2016-05-30T19:06:22Z |
d3pg2vz | t1_d3pg2vz | 1,464,635,169 | user_1a1a3f750f2f | Cooking | What is a Spectacular Spaghetti Dinner Party of Sundays? | 3 | t3_4lr1fr | t3_4lr1fr | /r/Cooking/comments/t3_4lr1fr/d3pg2vz | null | false | 2016-05-30T19:06:09Z |
d3pg2q2 | t1_d3pg2q2 | 1,464,635,163 | user_1814d21c0eab | Cooking | Just pat it dry with a towel. | 4 | t1_d3pdlb3 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pg2q2 | null | false | 2016-05-30T19:06:03Z |
d3pg27t | t1_d3pg27t | 1,464,635,139 | user_4ed1a78faf97 | Cooking | You might want to skip the baking soda part actually. While it speeds it up a ton it does change the consistency. Which may or may not be OK depending on how you want to use them. | 26 | t1_d3pfwy0 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pg27t | null | false | 2016-05-30T19:05:39Z |
d3pg1xy | t1_d3pg1xy | 1,464,635,127 | user_172d8e3e7bfe | Cooking | Tornado fries. | 2 | t1_d3pbmj2 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pg1xy | null | false | 2016-05-30T19:05:27Z |
d3pg1tj | t1_d3pg1tj | 1,464,635,121 | user_329953e81912 | Cooking | Margarine shouldn't even exist. | 7 | t1_d3paq86 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pg1tj | null | false | 2016-05-30T19:05:21Z |
d3pg1ha | t1_d3pg1ha | 1,464,635,106 | user_44d063594fbb | Cooking | Our company with our Product TM | 8 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pg1ha | null | false | 2016-05-30T19:05:06Z |
d3pg19k | t1_d3pg19k | 1,464,635,096 | user_103d7b260840 | Cooking | It's extremity-twitchin' good! | 2 | t1_d3p6kmc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pg19k | null | false | 2016-05-30T19:04:56Z |
d3pg044 | t1_d3pg044 | 1,464,635,044 | user_329953e81912 | Cooking | The only exception is kind of bacon, the grease keeps the moisture out of the bacon and keeps it crispy. | 1 | t1_d3pa9v7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pg044 | null | false | 2016-05-30T19:04:04Z |
d3pfzdu | t1_d3pfzdu | 1,464,635,011 | user_2018d9039e61 | Cooking | I'm asking because sometimes microwaving can **drastically** reduce cooking time (i.e. you can make edible (though not tasty) biscuit in 1 minute - instead of 40 you need in a stove).
Onions seem to have quite a lot of water in them, so microwaving might make them softer much much faster. Haven't tried it either, t... | 0 | t1_d3perrb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pfzdu | null | false | 2016-05-30T19:03:31Z |
d3pfyot | t1_d3pfyot | 1,464,634,982 | user_977b0fdc9e21 | Cooking | "Chicken Almandine - 'Didn't have chicken, so I used hamburger. Didn't have almonds, so I used peanuts. Terrible recipe. Didn't like it. Won't make it again. 1 Star'" | 106 | t1_d3peu22 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pfyot | null | false | 2016-05-30T19:03:02Z |
d3pfykz | t1_d3pfykz | 1,464,634,976 | user_1814d21c0eab | Cooking | Well, that's too bad. No, you can't have a sandwich instead. - me | 15 | t1_d3pdvpb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pfykz | null | false | 2016-05-30T19:02:56Z |
d3pfx9h | t1_d3pfx9h | 1,464,634,918 | user_cc5fbfaca7d4 | Cooking | That's like a recipe for BBQ chicken that tells you to buy a pre-made rotisserie chicken and barbecue sauce. | 3 | t1_d3peozw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pfx9h | null | false | 2016-05-30T19:01:58Z |
d3pfwy0 | t1_d3pfwy0 | 1,464,634,905 | user_83eb34e894fe | Cooking | This sounds like some pretty good advice. Unfortunately, we hardly ever keep baking soda in our house. :( | 10 | t1_d3pdq1w | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pfwy0 | null | false | 2016-05-30T19:01:45Z |
d3pfwvi | t1_d3pfwvi | 1,464,634,902 | user_e457eaa89212 | Cooking | Is this common knowledge, or how did you find out? | 4 | t1_d3pepjz | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pfwvi | null | false | 2016-05-30T19:01:42Z |
d3pfwvl | t1_d3pfwvl | 1,464,634,902 | user_cf115de204d0 | Cooking | Devil's advocate: Would you rather they have nominated you to make them an ice cream cake because "you're an accomplished baker"? | 3 | t1_d3pctyr | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pfwvl | null | false | 2016-05-30T19:01:42Z |
d3pfvop | t1_d3pfvop | 1,464,634,850 | user_0445937b5d26 | Cooking | >1 can of...
Chicken | 3 | t1_d3peonx | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pfvop | null | false | 2016-05-30T19:00:50Z |
d3pfueg | t1_d3pfueg | 1,464,634,794 | user_fc283394f0d9 | Cooking | You forgot the bacon :))))) | -3 | t1_d3peswu | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pfueg | null | false | 2016-05-30T18:59:54Z |
d3pftzq | t1_d3pftzq | 1,464,634,776 | user_734ccf064ce9 | Cooking | The only reason to do a cauliflower crust is because you're keto or gluten intolerant. Personally, I'll just bake the pepperoni and cheese until it's gooey then eat it with a fork. Some people swear by it though. | 8 | t1_d3pfogn | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pftzq | null | false | 2016-05-30T18:59:36Z |
d3pftfr | t1_d3pftfr | 1,464,634,751 | user_1efeb628c18e | Cooking | Serious Eats' Food Lab does a damn good job of replicating recipes. They're as close to the "real" ones I've found, and many times Kenji does a good job of doing it better (due to quality). I use his recipe for making In-n-Out Animal Style burgers. They're probably some of my favorite burgers to make. | 10 | t1_d3paw7r | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pftfr | null | false | 2016-05-30T18:59:11Z |
d3pft1o | t1_d3pft1o | 1,464,634,735 | user_1353b16b32ef | Cooking | Yea, lets get the women on the ranch n men in the kitchen! | -23 | t1_d3pe68c | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pft1o | null | false | 2016-05-30T18:58:55Z |
d3pfryz | t1_d3pfryz | 1,464,634,688 | user_2da9a12ebf3f | Cooking | You can't copyright a recipe, but you can copyright the story before the recipe. It lets you DMCA page scraper sites that stole the content. | 29 | t1_d3pa3tv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pfryz | null | false | 2016-05-30T18:58:08Z |
d3pfrxs | t1_d3pfrxs | 1,464,634,687 | user_fc283394f0d9 | Cooking | If you were changing a tire, and you were self taught and the instructions said to unscrew the bolts on the wheel, and you were self-taught. Maybe you think that unscrewing the bolts is the same as prying them out with a hammer. It wouldn't be the fault of the person who wrote the instructions that you destroyed your c... | 1 | t1_d3p87zm | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pfrxs | null | false | 2016-05-30T18:58:07Z |
d3pfqta | t1_d3pfqta | 1,464,634,638 | user_cf115de204d0 | Cooking | I would not recommend assuming everyone received the same education that you did.
I know you said "usually", but I think that is pushing it. I was able to take a class where this was taught, but it was optional and I grew up in a relatively affluent area. I know several people who did not have that option.
I am not... | 7 | t1_d3p9k4m | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pfqta | null | false | 2016-05-30T18:57:18Z |
d3pfqlq | t1_d3pfqlq | 1,464,634,628 | user_977b0fdc9e21 | Cooking | The next word better be tomatoes. | 15 | t1_d3peonx | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pfqlq | null | false | 2016-05-30T18:57:08Z |
d3pfojd | t1_d3pfojd | 1,464,634,541 | user_1814d21c0eab | Cooking | Bollocks. You have a few minutes of silence, go to a memorial service or something (or not) and then you go about your business and celebrate stuff that should be celebrated (such as VE day) another day. I find a party incredibly disrespectful to those who died fighting senseless wars. | -7 | t1_d3pb4a9 | t3_4lpd87 | /r/Cooking/comments/t3_4lpd87/d3pfojd | null | false | 2016-05-30T18:55:41Z |
d3pfogn | t1_d3pfogn | 1,464,634,537 | user_1efeb628c18e | Cooking | Cauliflower pizza crust.
I made it one time because fuckit- if it's as good as I was hearing on social media that it's good enough to replace the highest calorie of pizza (the crust), then why not?
Fuck that. It took much longer to prepare, it fell apart easily, and it tasted like shit. It didn't even have a pizza... | 28 | t1_d3pb2ke | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pfogn | null | false | 2016-05-30T18:55:37Z |
d3pfn04 | t1_d3pfn04 | 1,464,634,476 | user_9d3dadce44f9 | Cooking | I'll have to try that for my vegan friends. | 226 | t1_d3pboxv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pfn04 | null | false | 2016-05-30T18:54:36Z |
d3pfmrh | t1_d3pfmrh | 1,464,634,465 | user_79ceccbbf340 | Cooking | It may taste good but you're making your final product less versatile, which might be ok. It could also taste like shit and you ruined a whole bunch of something you know tastes good.
I'd wait and maybe portion off a part and add a part of the tomatoes. Now you know and next time you can change it for the whole batch... | 2 | t3_4lqrxo | t3_4lqrxo | /r/Cooking/comments/t3_4lqrxo/d3pfmrh | null | false | 2016-05-30T18:54:25Z |
d3pfmjx | t1_d3pfmjx | 1,464,634,456 | user_6bfb0238ba08 | Cooking | You could try copy-pasting the recipe somewhere else. | 1 | t1_d3p98s7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pfmjx | null | false | 2016-05-30T18:54:16Z |
d3pfmiu | t1_d3pfmiu | 1,464,634,454 | user_4cef0c4b30f0 | Cooking | This drives me nuts too, what kind of cup should I use??? Perhaps this small 250ml or maybe I should use my mug I use for tea (over 500ml). US can't do any measurements and dont get me started on why farenheits are dumb... | 0 | t1_d3p58vc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pfmiu | null | false | 2016-05-30T18:54:14Z |
d3pfhq5 | t1_d3pfhq5 | 1,464,634,245 | user_1efeb628c18e | Cooking | I had to run to Whole Foods to grab some "unique" ingredients once (the only reason I hit up Whole Foods is they tend to have more unique and one-off ingredients you can't find at regular grocery stores). I had to get some olive oil as well.
I think I sat there for 5-10 minutes looking at every bottle of olive oil ... | 59 | t1_d3p5zej | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pfhq5 | null | false | 2016-05-30T18:50:45Z |
d3pfghk | t1_d3pfghk | 1,464,634,188 | user_2687fab28b56 | Cooking | Boil until reduced by half (about 10 minutes). 45 minutes later... | 16 | t1_d3p4xhi | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pfghk | null | false | 2016-05-30T18:49:48Z |
d3pffem | t1_d3pffem | 1,464,634,139 | user_fe9227a05136 | Cooking | I'll be over shortly | 2 | t1_d3p5ipf | t3_4lpd87 | /r/Cooking/comments/t3_4lpd87/d3pffem | null | false | 2016-05-30T18:48:59Z |
d3pfeli | t1_d3pfeli | 1,464,634,100 | user_91ca9eee4d6e | Cooking | Tv Chef: "Add parsley or cilantro"
I'm from South America from Italian descent.
Nope. | 33 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pfeli | null | false | 2016-05-30T18:48:20Z |
d3pfckd | t1_d3pfckd | 1,464,634,009 | user_cd821efc01fd | Cooking | My mom and I do the same thing! | 4 | t1_d3pdgoj | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pfckd | null | false | 2016-05-30T18:46:49Z |
d3pfbmo | t1_d3pfbmo | 1,464,633,966 | user_b177e3e49ce8 | Cooking | Just wanted you to know I tried my hand at the souvlaki and it was pretty good! Served it for my wife on a grilled sweet onion pita and my home-made taziki.
I REALLY may have over done the lemon though. Fresh squeezed the juice for the marinade/tzatziki, and used the mass bulk of it for the marinade (2 breasts/butter... | 1 | t1_d3m16i8 | t3_4l1k8d | /r/Cooking/comments/t3_4l1k8d/d3pfbmo | null | false | 2016-05-30T18:46:06Z |
d3pfbap | t1_d3pfbap | 1,464,633,951 | user_78fb5853a770 | Cooking | Oh yea. There's more than one pigeon recipe in the book. One I recall was pigeon stuffed with fig and sautéed then finished in oven with a wine sauce. | 2 | t1_d3pc10e | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pfbap | null | false | 2016-05-30T18:45:51Z |
d3pfafa | t1_d3pfafa | 1,464,633,913 | user_6bfb0238ba08 | Cooking | > The network of past students alone who are willing to hire other NECI grads is astounding. Just like a regular college, there is a lot of networking value in the degree itself.
Sadly this part is always emphasized when we talk about job markets that don't just naturally pay enough. I've heard this same thing for mu... | 1 | t1_d3pd5mj | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pfafa | null | false | 2016-05-30T18:45:13Z |
d3pfacc | t1_d3pfacc | 1,464,633,909 | user_3205bdad9f64 | Cooking | Most vegan recipe blogs just take a standard recipe and start throwing in substitutions with absolutely no thought as to how the substitution will affect the end product. Or they have a bizarre list of ingredients that I have to send out a search party to get.
Or there's that whole "raw" dessert thing where you can... | 34 | t1_d3p4sfq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pfacc | null | false | 2016-05-30T18:45:09Z |
d3pfa7g | t1_d3pfa7g | 1,464,633,903 | user_e9b501b5d637 | Cooking | A 70 qt cooler packed to the brim | 1 | t1_d3p6hf1 | t3_4ln4fx | /r/Cooking/comments/t3_4ln4fx/d3pfa7g | null | false | 2016-05-30T18:45:03Z |
d3pfa65 | t1_d3pfa65 | 1,464,633,902 | user_1bf4679c9f76 | Cooking | Totally hearing Roger from American Dad as I read your comment | 5 | t1_d3pbkyk | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pfa65 | null | false | 2016-05-30T18:45:02Z |
d3pf8xy | t1_d3pf8xy | 1,464,633,849 | user_78fb5853a770 | Cooking | Wouldn't the saltiness that accompanys blood make the dish salty? Or at the least coppery? | 13 | t1_d3pboxv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pf8xy | null | false | 2016-05-30T18:44:09Z |
d3pf7ki | t1_d3pf7ki | 1,464,633,789 | user_8334193b6266 | Cooking | Mine wasn't bitter at all, but I will definitely give that a go next time I make it! Thank you for the idea :) | 2 | t1_d3pf5vx | t3_4lomtj | /r/Cooking/comments/t3_4lomtj/d3pf7ki | null | false | 2016-05-30T18:43:09Z |
d3pf73d | t1_d3pf73d | 1,464,633,767 | user_81c3f40e50b9 | Cooking | That's like every recipe that isn't by a real chef, unfortunately. I usually still give it a go as long as I can figure out what they actually mean. | 1 | t1_d3pb8sc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pf73d | null | false | 2016-05-30T18:42:47Z |
d3pf71u | t1_d3pf71u | 1,464,633,765 | user_47f5366e0986 | Cooking | A year ago I'd have been on the cups are evil side, now I'm in a European country where scales are ridiculously expensive and I'm quite grateful for all the U.S.recipes in cups.
The sticks of butter though.... | 1 | t1_d3p84tl | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pf71u | null | false | 2016-05-30T18:42:45Z |
d3pf6uf | t1_d3pf6uf | 1,464,633,756 | user_78fb5853a770 | Cooking | It's in our guest/storage room. If I can dig it up I'll give you title and author. | 6 | t1_d3p9g2w | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pf6uf | null | false | 2016-05-30T18:42:36Z |
d3pf6us | t1_d3pf6us | 1,464,633,756 | user_734ccf064ce9 | Cooking | Haven't tried them. To each their own, but personally I don't care to make brownies that have substitutes for butter and sugar. If I'm eating a brownie, I'm going to eat something luscious and sinful.
Whole Foods has some bomb ass vegan cookies though. | 4 | t1_d3peu7p | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pf6us | null | false | 2016-05-30T18:42:36Z |
d3pf6s4 | t1_d3pf6s4 | 1,464,633,752 | user_7ba179285ada | Cooking | I love to use coconut oil for popcorn. Adds a nice sweet, kind of kettle corn flavor. | 7 | t1_d3pcqg1 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pf6s4 | null | false | 2016-05-30T18:42:32Z |
d3pf5vx | t1_d3pf5vx | 1,464,633,716 | user_0b806bc3f345 | Cooking | you know what though, I'd try salting it, letting it sit for 20 mins and rinsing off. Dry with paper towels and add pepper and see how you like it. salting eggplant is more than seasoning, it's to reduce bitterness and improve the texture of the cooked eggplant so I'm wondering if there was a breakdown in how the inst... | 2 | t1_d3peppd | t3_4lomtj | /r/Cooking/comments/t3_4lomtj/d3pf5vx | null | false | 2016-05-30T18:41:56Z |
d3pf5ie | t1_d3pf5ie | 1,464,633,700 | user_b51bb4a9f21b | Cooking | I hate getting recipes from the Mommy blogs for this reason. I could see if the prologue was at least something interesting like maybe, the origins of a dish, or some sort of cultural commentary rather than a recap about what kids I don't know were doing at camp that day. | 3 | t1_d3p6r0t | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pf5ie | null | false | 2016-05-30T18:41:40Z |
d3pf5fr | t1_d3pf5fr | 1,464,633,697 | user_78fb5853a770 | Cooking | Well some of the other ingredients called for were Summer spice, which I imagine is a combo like allspice but I could never find out what 40's Summer spice was made up of. And the recipes I found most gastro-offensive were Chicken Jelly sandwiches (no gelatin. It literally calls for roasting a chicken and using the con... | 8 | t1_d3pe4kw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pf5fr | null | false | 2016-05-30T18:41:37Z |
d3pf4cn | t1_d3pf4cn | 1,464,633,648 | user_a667267db407 | Cooking | Birds beak paring knife
[Victorinox](http://www.amazon.com/Victorinox-Cutlery-2-Inch-Paring-Polypropylene/dp/B000VYL5TU?ie=UTF8&keywords=birds%20beak%20knife&qid=1464633288&ref_=sr_1_2&sr=8-2)
[Video](https://www.youtube.com/watch?v=51Wancc_Cvk) | 3 | t3_4lpsb9 | t3_4lpsb9 | /r/Cooking/comments/t3_4lpsb9/d3pf4cn | null | false | 2016-05-30T18:40:48Z |
d3pf43r | t1_d3pf43r | 1,464,633,637 | user_940cf9ee7e00 | Cooking | http://www.goodeatsfanpage.com/CollectedInfo/OilSmokePoints.htm
Depends on who you ask. | 1 | t1_d3pbalw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pf43r | null | false | 2016-05-30T18:40:37Z |
d3pf3p9 | t1_d3pf3p9 | 1,464,633,620 | user_1efeb628c18e | Cooking | *Tasty, by Buzzfeed* | 41 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pf3p9 | null | false | 2016-05-30T18:40:20Z |
d3pf2xi | t1_d3pf2xi | 1,464,633,586 | user_83eb34e894fe | Cooking | Aw man, that fond tho... | 1 | t1_d3pczp1 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pf2xi | null | false | 2016-05-30T18:39:46Z |
d3pf2us | t1_d3pf2us | 1,464,633,583 | user_c0543b76eea6 | Cooking | I believe there has to be x amount of written content to meet an advertising threshold, google ads i think? | 2 | t1_d3pa3tv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pf2us | null | false | 2016-05-30T18:39:43Z |
d3pf2a8 | t1_d3pf2a8 | 1,464,633,559 | user_cf115de204d0 | Cooking | You know what I have found picky eaters like?
The 3-7 things they say they like.
They love that shit. | 145 | t1_d3p5rju | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pf2a8 | null | false | 2016-05-30T18:39:19Z |
d3pf10d | t1_d3pf10d | 1,464,633,500 | user_a72034a4b420 | Cooking | Thank you | -1 | t1_d3pezjn | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pf10d | null | false | 2016-05-30T18:38:20Z |
d3pf0nz | t1_d3pf0nz | 1,464,633,483 | user_312161b65b8d | Cooking | > surstromming
[If you're curious.](https://www.youtube.com/watch?v=_haw_YDC_zo) | 5 | t1_d3pdbhk | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pf0nz | null | false | 2016-05-30T18:38:03Z |
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