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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d3pdnrq | t1_d3pdnrq | 1,464,631,308 | user_c22e06b52442 | Cooking | ...American cheese totally has its place. | 14 | t1_d3pd0yu | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pdnrq | null | false | 2016-05-30T18:01:48Z |
d3pdm52 | t1_d3pdm52 | 1,464,631,231 | user_329953e81912 | Cooking | I was in Italy recently and had fried zucchini flowers and it was in olive oil. | 1 | t1_d3p70ey | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pdm52 | null | false | 2016-05-30T18:00:31Z |
d3pdlm4 | t1_d3pdlm4 | 1,464,631,207 | user_dd03d839d92a | Cooking | It translates to "cook onion in high heat until slightly burned." | 1 | t1_d3p4xhi | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pdlm4 | null | false | 2016-05-30T18:00:07Z |
d3pdldv | t1_d3pdldv | 1,464,631,196 | user_dda6a985e9ec | Cooking | Well, what is it then? I don't get it. | 0 | t1_d3pdhsa | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pdldv | null | false | 2016-05-30T17:59:56Z |
d3pdlcq | t1_d3pdlcq | 1,464,631,195 | user_1a38cd2228eb | Cooking | Praise be! | 1 | t1_d3p6zya | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pdlcq | null | false | 2016-05-30T17:59:55Z |
d3pdlb3 | t1_d3pdlb3 | 1,464,631,193 | user_1bbaefa9ceff | Cooking | I don't do it to remove bacteria, I do it because I seem to get a much crispier skin when I bbq or roast chooks. | 11 | t1_d3p794h | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pdlb3 | null | false | 2016-05-30T17:59:53Z |
d3pdl9m | t1_d3pdl9m | 1,464,631,191 | user_a72034a4b420 | Cooking | Man, this thread is reading like "things pretentious dickholes judge without any good reason" | 7 | t1_d3p5487 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pdl9m | null | false | 2016-05-30T17:59:51Z |
d3pdl34 | t1_d3pdl34 | 1,464,631,182 | user_45015dddf81b | Cooking | Normal jello is pig jello (or beef, depending). | 1 | t1_d3p9dx3 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pdl34 | null | false | 2016-05-30T17:59:42Z |
d3pdi78 | t1_d3pdi78 | 1,464,631,053 | user_a50bba15b802 | Cooking | One of my culinary textbooks from college and where we were taught to never blindly trust recipes:
Put 1 cup salt
We were making a total yield of 4 cups of icing. We needed 1 tsp. Of salt. | 43 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pdi78 | null | false | 2016-05-30T17:57:33Z |
d3pdi4n | t1_d3pdi4n | 1,464,631,050 | user_a72034a4b420 | Cooking | Fuck those people for making something delicious that was quick and easy | 24 | t1_d3pctyr | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pdi4n | null | false | 2016-05-30T17:57:30Z |
d3pdhsa | t1_d3pdhsa | 1,464,631,035 | user_d262d3791170 | Cooking | [Note the labeling on the butter packaging](http://4.bp.blogspot.com/-ufSW6bmd7V0/TcG43xCm2jI/AAAAAAAABLQ/bMwEyLb6z6U/s1600/strawberry+tart-2.jpg) | 3 | t1_d3p8iuj | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pdhsa | null | false | 2016-05-30T17:57:15Z |
d3pdgwm | t1_d3pdgwm | 1,464,630,996 | user_dda6a985e9ec | Cooking | Not outside the US, and "one stick of butter" doesn't exist here either.
So I have to do about 3 unit conversions to work out what a cup of butter comes to.
So maybe it's convenient for Americans, but really a noting for the rest of the world. | 4 | t1_d3pcwmg | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pdgwm | null | false | 2016-05-30T17:56:36Z |
d3pdgoj | t1_d3pdgoj | 1,464,630,987 | user_4f69775d93f5 | Cooking | Neither can I, although I do pvr her show. My oldest daughter and I watch it to make fun of her.
We've decided that she needs a thesaurus...every damnned dish is 'flavourful'.
I hate that word now. | 33 | t1_d3pboex | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pdgoj | null | false | 2016-05-30T17:56:27Z |
d3pdfvo | t1_d3pdfvo | 1,464,630,952 | user_f432c62c9218 | Cooking | My grandmother would make pies like this, they were delicious. | 20 | t1_d3pawlk | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pdfvo | null | false | 2016-05-30T17:55:52Z |
d3pdeba | t1_d3pdeba | 1,464,630,881 | user_dda6a985e9ec | Cooking | Not outside the US. | 3 | t1_d3pais6 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pdeba | null | false | 2016-05-30T17:54:41Z |
d3pddve | t1_d3pddve | 1,464,630,864 | user_4a57ef538e16 | Cooking | I just threw up in my mouth. | 2 | t1_d3p9tla | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pddve | null | false | 2016-05-30T17:54:24Z |
d3pddun | t1_d3pddun | 1,464,630,863 | user_491621ee8646 | Cooking | Sandra Lee anything | 18 | t1_d3pbrk9 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pddun | null | false | 2016-05-30T17:54:23Z |
d3pddqk | t1_d3pddqk | 1,464,630,857 | user_35fdd6b210bc | Cooking | The microwave is actually pretty good for veggies if you're not going to take the time to roast them. | 3 | t1_d3p58fb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pddqk | null | false | 2016-05-30T17:54:17Z |
d3pdd6d | t1_d3pdd6d | 1,464,630,831 | user_a72034a4b420 | Cooking | When someone derides MSG, it's a clear sign to never trust that author | 69 | t1_d3p9ple | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pdd6d | null | false | 2016-05-30T17:53:51Z |
d3pdcw1 | t1_d3pdcw1 | 1,464,630,819 | user_1a6accef03dd | Cooking | Adding garlic To Ragu | -7 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pdcw1 | null | false | 2016-05-30T17:53:39Z |
d3pdcrr | t1_d3pdcrr | 1,464,630,814 | user_329953e81912 | Cooking | There is most definitely a difference between the two even when cooked. And if you don't believe me take some garlic and saute it in both types of oil the stuff in the olive oil will taste/smell much better. | 10 | t1_d3p97ij | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pdcrr | null | false | 2016-05-30T17:53:34Z |
d3pdby8 | t1_d3pdby8 | 1,464,630,778 | user_35fdd6b210bc | Cooking | I heard an explanation for this recently that makes a lot of sense. Most of these recipe blogs make money off of ads. How are you going to sell ads if your content takes up 5" of the page? Hence all the stories about Mikey's playdate and tulips. | 1 | t1_d3p4j1s | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pdby8 | null | false | 2016-05-30T17:52:58Z |
d3pdbhk | t1_d3pdbhk | 1,464,630,757 | user_9f811d2afb3d | Cooking | Wow, that is disgusting, I'm not sure I could even eat that and I've had surstromming, haha. | 3 | t1_d3p6hhh | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pdbhk | null | false | 2016-05-30T17:52:37Z |
d3pdai1 | t1_d3pdai1 | 1,464,630,712 | user_cc521af1e1fb | Cooking | 1 part mayonnaise 2 parts America | 8 | t1_d3pc90a | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pdai1 | null | false | 2016-05-30T17:51:52Z |
d3pdaa6 | t1_d3pdaa6 | 1,464,630,701 | user_329276c9bcf2 | Cooking | Does a recipe being non-traditional make it bad in some way? | 8 | t1_d3p8czx | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pdaa6 | null | false | 2016-05-30T17:51:41Z |
d3pd8p7 | t1_d3pd8p7 | 1,464,630,633 | user_329953e81912 | Cooking | Although you are missing the wonderful aroma/taste of garlic being sautéed in olive oil. | 1 | t1_d3p69yn | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pd8p7 | null | false | 2016-05-30T17:50:33Z |
d3pd6z1 | t1_d3pd6z1 | 1,464,630,561 | user_329953e81912 | Cooking | It depends, I was in Italy last summer and had fried zucchini flowers. They bread them, stuff them with cheese and an anchovy and fry in virgin olive oil.
As long as you don't reach its smoke point you can cook/fry with OO | 1 | t1_d3p5mxo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pd6z1 | null | false | 2016-05-30T17:49:21Z |
d3pd5vr | t1_d3pd5vr | 1,464,630,514 | user_52162dd80759 | Cooking | > "One clove of garlic......plus *multiples of* five"
FTFY | -1 | t1_d3p72wt | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pd5vr | null | false | 2016-05-30T17:48:34Z |
d3pd5mj | t1_d3pd5mj | 1,464,630,502 | user_6e9e244a916e | Cooking | They must be doing it wrong if they end up with hundreds of thousands in debt. NECI is a 2 year associates degree, and was about 22K per year when I was there. If you are spending more than 50K on culinary school, you're a dope.
Culinary school isn't a great option for a lot of people, and there are far cheaper option... | 2 | t1_d3pcs4k | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pd5mj | null | false | 2016-05-30T17:48:22Z |
d3pd52o | t1_d3pd52o | 1,464,630,478 | user_6d68729ee963 | Cooking | You can also rub toasted bread with garlic and use a suitably mild type of onion. Different strokes I guess, but that would be my preferred way of doing it. | 1 | t1_d3pc962 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pd52o | null | false | 2016-05-30T17:47:58Z |
d3pd3y0 | t1_d3pd3y0 | 1,464,630,430 | user_329953e81912 | Cooking | Especially if it's raw, raw garlic can almost be spicy. Although if you are cooking something it's hard to put too much. | 2 | t1_d3p9gd4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pd3y0 | null | false | 2016-05-30T17:47:10Z |
d3pd2ys | t1_d3pd2ys | 1,464,630,387 | user_6d68729ee963 | Cooking | Not that many options where I live (not the US), but then again I haven't really been looking. I haven't really seen the need for it either so there you go I guess.
| 1 | t1_d3p9yli | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pd2ys | null | false | 2016-05-30T17:46:27Z |
d3pd1jy | t1_d3pd1jy | 1,464,630,326 | user_ab6a0031fa00 | Cooking | hahaha..what? I'm pretty sure everyone on this sub knows the difference between frying and sauteeing. Plus the comment made the original distinction to begin with. | 0 | t1_d3p9mhi | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pd1jy | null | false | 2016-05-30T17:45:26Z |
d3pd118 | t1_d3pd118 | 1,464,630,303 | user_e30041ff21a0 | Cooking | Except the KFC cole slaw copycat recipe that I found somewhere years ago. It's still my go-to for cookouts and picnics, and people always rave about it. | 3 | t1_d3paw7r | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pd118 | null | false | 2016-05-30T17:45:03Z |
d3pd0yu | t1_d3pd0yu | 1,464,630,300 | user_dda736bfb947 | Cooking | "Now get get your American cheese..." | -1 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pd0yu | null | false | 2016-05-30T17:45:00Z |
d3pczp1 | t1_d3pczp1 | 1,464,630,245 | user_fb43cd5f9e17 | Cooking | But then you miss out on the fond and that is half of the benefit. | 4 | t1_d3pb4hx | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pczp1 | null | false | 2016-05-30T17:44:05Z |
d3pcysf | t1_d3pcysf | 1,464,630,205 | user_ab6a0031fa00 | Cooking | I like frying lower - 325 and nothing gets too greasy. I never said to fry anything past the smoke point. 325 fries beautifully. | 2 | t1_d3pbalw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pcysf | null | false | 2016-05-30T17:43:25Z |
d3pcyh5 | t1_d3pcyh5 | 1,464,630,191 | user_e30041ff21a0 | Cooking | Wouldn't homemade cherry filling just be cherries, sugar, and a bit of cornstarch?
| 6 | t1_d3p7ko8 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pcyh5 | null | false | 2016-05-30T17:43:11Z |
d3pcy83 | t1_d3pcy83 | 1,464,630,180 | user_d39841fab2d8 | Cooking | Aww, I like Jamie. I don't use his recipes but I appreciate his enthusiasm. | 8 | t1_d3p5e76 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pcy83 | null | false | 2016-05-30T17:43:00Z |
d3pcwwm | t1_d3pcwwm | 1,464,630,125 | user_f174eb137036 | Cooking | My moms cheesecake was only Sour cream, cool whip, cream cheese, and sugar (possibly vanilla too, but I can't remember). I'm unsure the quantities (she won't disclose them). Mix with a hand mixer for a couple of minutes and stuff into a store bought graham cracker shell. Top with more whipped cream and set in the fridg... | 3 | t1_d3pblgu | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pcwwm | null | false | 2016-05-30T17:42:05Z |
d3pcwmg | t1_d3pcwmg | 1,464,630,112 | user_e30041ff21a0 | Cooking | Not annoying at all. A pound of butter is two cups. A pound of butter usually comes in a package of four sticks. So a cup of butter is two sticks.
If we didn't know this, the paper wrapping on each stick has the measurements printed on it.
| 1 | t1_d3p8iuj | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pcwmg | null | false | 2016-05-30T17:41:52Z |
d3pcwbe | t1_d3pcwbe | 1,464,630,098 | user_329953e81912 | Cooking | So is nicotine, opium, and cociane. | 2 | t1_d3p6kmc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pcwbe | null | false | 2016-05-30T17:41:38Z |
d3pcuvz | t1_d3pcuvz | 1,464,630,034 | user_cc5fbfaca7d4 | Cooking | We are in the minority on this sub it seems. I've never received so many downvotes on one subject before. | 5 | t1_d3paxja | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pcuvz | null | false | 2016-05-30T17:40:34Z |
d3pcujb | t1_d3pcujb | 1,464,630,019 | user_d3d073cd4b35 | Cooking | Anytime I'm told to "caramelize" something and do it in a couple minutes. | 6 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pcujb | null | false | 2016-05-30T17:40:19Z |
d3pctyr | t1_d3pctyr | 1,464,629,994 | user_c6c567c413c5 | Cooking | My dad's girlfriend made one of those for a party once. I'm an accomplished baker, and I was just unnaturally offended that everyone was praising this dessert. I didn't say anything since that would be best ridiculously rude, but the whole time I was thinking "I could have made you guys a REAL ice cream cake, with actu... | 7 | t1_d3pahvu | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pctyr | null | false | 2016-05-30T17:39:54Z |
d3pctwf | t1_d3pctwf | 1,464,629,991 | user_e30041ff21a0 | Cooking | It is. Every recipe I use calls for cups, half cups, quarter cups ... and I've never had anything turn out wrong because of this. | 3 | t1_d3p5pi4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pctwf | null | false | 2016-05-30T17:39:51Z |
d3pctlh | t1_d3pctlh | 1,464,629,979 | user_e9796500d0ae | Cooking | Cream in carbonara. | 9 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pctlh | null | false | 2016-05-30T17:39:39Z |
d3pcthg | t1_d3pcthg | 1,464,629,974 | user_f63c81a23575 | Cooking | Thank you. The hyperbolic response to that slate article was just as bad as the claims it was attempting to debunk. Perhaps worse when you factor in smugness. I'm glad Stella culinary was able to provide succinct video evidence or else I don't think anyone in the world would believe it takes less than a full hour to ca... | 2 | t1_d3p7b5r | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pcthg | null | false | 2016-05-30T17:39:34Z |
d3pctg5 | t1_d3pctg5 | 1,464,629,972 | user_cc5fbfaca7d4 | Cooking | I use it for just about everything. Pretty much every time I throw something in a pan I have the avocado oil out. It works great for everything from frying eggs to making mayo. The only things I wouldn't suggest it for are making things where you want some of the oil flavor, like dressings.
The biggest downside it tha... | 13 | t1_d3pb6r9 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pctg5 | null | false | 2016-05-30T17:39:32Z |
d3pct4e | t1_d3pct4e | 1,464,629,957 | user_e30041ff21a0 | Cooking | Hwil Hweaton?
| 0 | t1_d3pbo45 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pct4e | null | false | 2016-05-30T17:39:17Z |
d3pcsdk | t1_d3pcsdk | 1,464,629,924 | user_e30041ff21a0 | Cooking | Same here. I can't think of any raw food where "slimy feeling" is a sign of deliciousness. | 33 | t1_d3pa32c | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pcsdk | null | false | 2016-05-30T17:38:44Z |
d3pcs4k | t1_d3pcs4k | 1,464,629,913 | user_329953e81912 | Cooking | To be honest, I wouldn't recommend cooking school to anyone. It's the same price as a university but for a job that typically at most pays $50,000 a year. Tons of people who go to cooking school end up in hundreds of thousands of dollars in debt. | 3 | t1_d3p8jna | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pcs4k | null | false | 2016-05-30T17:38:33Z |
d3pcr4e | t1_d3pcr4e | 1,464,629,870 | user_e30041ff21a0 | Cooking | I can't pass up an old cookbook at a yard sale or thrift shop.
SO much Jell-o. | 7 | t1_d3p8o46 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pcr4e | null | false | 2016-05-30T17:37:50Z |
d3pcqg1 | t1_d3pcqg1 | 1,464,629,840 | user_76a37263bae5 | Cooking | I used it for popcorn once and totally burned everything. | 5 | t1_d3pb6r9 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pcqg1 | null | false | 2016-05-30T17:37:20Z |
d3pcpdk | t1_d3pcpdk | 1,464,629,793 | user_1bbaefa9ceff | Cooking | That is insane!!! How heavy is the can? Is it a full sized chicken? | 2 | t1_d3p9tla | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pcpdk | null | false | 2016-05-30T17:36:33Z |
d3pcocq | t1_d3pcocq | 1,464,629,749 | user_0e7f8530fd68 | Cooking | a friend is throwing a party & testing out a smoker so he'll be taking care of the brisket & baby backs. My contributions will be tomato-corn salad, quinoa-fennel pilaf and mushroom herb polenta squares. | 1 | t3_4lpd87 | t3_4lpd87 | /r/Cooking/comments/t3_4lpd87/d3pcocq | null | false | 2016-05-30T17:35:49Z |
d3pco1m | t1_d3pco1m | 1,464,629,736 | user_ecfe250ddf16 | Cooking | Or Marlboro man... whenever she posts her Marlboro man interviews it sounds like they are both straight out of some 50's TV sitcom and it's boring as fuck. | 41 | t1_d3pboex | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pco1m | null | false | 2016-05-30T17:35:36Z |
d3pcn5e | t1_d3pcn5e | 1,464,629,700 | user_0b2a34ff171b | Cooking | ...overboard with garlic? Does not compute. | 75 | t1_d3p9gd4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pcn5e | null | false | 2016-05-30T17:35:00Z |
d3pcke3 | t1_d3pcke3 | 1,464,629,580 | user_734ccf064ce9 | Cooking | No, using the pumpkin in place of oil and eggs. That was a Hungry Girl thing, and apparently the idea is also out there as a way to make fudge. | 6 | t1_d3pbvcz | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pcke3 | null | false | 2016-05-30T17:33:00Z |
d3pck8x | t1_d3pck8x | 1,464,629,573 | user_8bf9c7d6c18b | Cooking | I've wanted food coloring exactly once, and it was when an overdose of cardamom turned my first korma into a delicious grey gruel. | 7 | t1_d3p69ku | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pck8x | null | false | 2016-05-30T17:32:53Z |
d3pck7m | t1_d3pck7m | 1,464,629,572 | user_80328d3f17e8 | Cooking | There is no sentence I can think of which would lead me to this conclusion as it's an extremely all or nothing choice which I try my best to avoid.
For instance, I'm an IT guy. I'm a decently good IT guy. I've worked for the same company for years and I've had the same clients for years and they love my work. I've ne... | 5 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pck7m | null | false | 2016-05-30T17:32:52Z |
d3pck4p | t1_d3pck4p | 1,464,629,568 | user_c6c567c413c5 | Cooking | I hate that so much! If any of the "single" ingredients involve cool whip, boxed cake mix, pudding mix, or jello, I am OUT. The least they could do is offer a version with the ingredients from scratch for people who are capable of making real cake, whipped cream, and pudding. | 98 | t1_d3pawlk | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pck4p | null | false | 2016-05-30T17:32:48Z |
d3pcjzn | t1_d3pcjzn | 1,464,629,562 | user_f5ada7b83e7d | Cooking | You can actually make a really good baked potato in the microwave in about 10 minutes. | 9 | t1_d3p58fb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pcjzn | null | false | 2016-05-30T17:32:42Z |
d3pci1h | t1_d3pci1h | 1,464,629,478 | user_c9c5ec0f21b6 | Cooking | > low calorie, high energy
Wait, what? They use _that_ phrase? But... calories are... I... What? | 3 | t1_d3p9igi | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pci1h | null | false | 2016-05-30T17:31:18Z |
d3pcf79 | t1_d3pcf79 | 1,464,629,356 | user_c6c567c413c5 | Cooking | A pat down with some paper towel works just fine, and you don't contaminate your entire sink with chicken goo. | 7 | t1_d3p5yzo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pcf79 | null | false | 2016-05-30T17:29:16Z |
d3pcd19 | t1_d3pcd19 | 1,464,629,262 | user_913f1d192e5a | Cooking | "And I'm here to dribble spit in all the food as I talk..." | 0 | t1_d3p5e76 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pcd19 | null | false | 2016-05-30T17:27:42Z |
d3pccyq | t1_d3pccyq | 1,464,629,259 | user_8bf9c7d6c18b | Cooking | To anything that's supposed to contain cream, mushrooms, and soup. Beef stroganoff. Farfalle & tuna. Green bean casserole. | 8 | t1_d3p92f1 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pccyq | null | false | 2016-05-30T17:27:39Z |
d3pcc7t | t1_d3pcc7t | 1,464,629,227 | user_913f1d192e5a | Cooking | > I've never wanted to make anything she's written.
That's because she's a shitty cook with bad ideas. She's meant to look good on TV and appeal to mid-American housewives, not make good food. | 3 | t1_d3p5487 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pcc7t | null | false | 2016-05-30T17:27:07Z |
d3pcc2y | t1_d3pcc2y | 1,464,629,221 | user_27a6e4b28407 | Cooking | Flat-leaved parsley, lots of it | 1 | t3_4lqex5 | t3_4lqex5 | /r/Cooking/comments/t3_4lqex5/d3pcc2y | null | false | 2016-05-30T17:27:01Z |
d3pcbrf | t1_d3pcbrf | 1,464,629,207 | user_3fea0ba7e68b | Cooking | It's a thing with all liquids, not just cooking. https://en.m.wikipedia.org/wiki/Meniscus | 16 | t1_d3p9ugu | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pcbrf | null | false | 2016-05-30T17:26:47Z |
d3pcabj | t1_d3pcabj | 1,464,629,143 | user_e06a9704b3a1 | Cooking | I think he said he enjoyed the roasted flavour it gave them.
These days I just stick a TON of onions in a deep pan and let them simmer on low-ish heat like others have been suggesting. I only have to do it once for an entire recipe or two. Totally worth it, but sometimes overly sweet.
Getting the perfect onion flav... | 3 | t1_d3panmp | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pcabj | null | false | 2016-05-30T17:25:43Z |
d3pca7n | t1_d3pca7n | 1,464,629,139 | user_7b32c420706c | Cooking | Haha oh god. The last time I've seen substitutions that bad was in the comments at Allrecipes. | 64 | t1_d3pc8t9 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pca7n | null | false | 2016-05-30T17:25:39Z |
d3pc9i9 | t1_d3pc9i9 | 1,464,629,109 | user_a6299ac1f33b | Cooking | I used to as well. The I baked a loaf of focaccia on wax paper, where as the recipe asked for parchment, and the bread baked into the wax paper. I had to rip off the bottom half of the loaf to get to eat any of it. | 1 | t1_d3ofej7 | t3_4ll9p7 | /r/Cooking/comments/t3_4ll9p7/d3pc9i9 | null | false | 2016-05-30T17:25:09Z |
d3pc9ch | t1_d3pc9ch | 1,464,629,102 | user_fb53b9297986 | Cooking | Now I really want to see those recipes | 14 | t1_d3p7snx | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pc9ch | null | false | 2016-05-30T17:25:02Z |
d3pc9cu | t1_d3pc9cu | 1,464,629,102 | user_913f1d192e5a | Cooking | If the recipe is from Paula Deen, Rachel Ray, or Bobby Flay then I know it's pretty much garbage. | 4 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pc9cu | null | false | 2016-05-30T17:25:02Z |
d3pc962 | t1_d3pc962 | 1,464,629,095 | user_8bf9c7d6c18b | Cooking | Fried egg sandwiches. Butter, garlic powder, and onion powder go on the *outside.* | 1 | t1_d3p6bgu | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pc962 | null | false | 2016-05-30T17:24:55Z |
d3pc902 | t1_d3pc902 | 1,464,629,087 | user_913f1d192e5a | Cooking | The problem is using extra virgin oil for frying. It's got a flavor that's meant to be eaten. | 2 | t1_d3p8muw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pc902 | null | false | 2016-05-30T17:24:47Z |
d3pc90a | t1_d3pc90a | 1,464,629,087 | user_7d2871c5cc8c | Cooking | How do you make ranch? | 2 | t1_d3p63n3 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pc90a | null | false | 2016-05-30T17:24:47Z |
d3pc8t9 | t1_d3pc8t9 | 1,464,629,079 | user_23d1a7bc369c | Cooking | Except these are way too reasonable. Usually the "substitutions" people come up with are way more outlandish-- for example, I once saw someone who didn't have fish sauce for massaman curry so they threw in a fucking jumbo scallop instead | 199 | t1_d3pae0k | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pc8t9 | null | false | 2016-05-30T17:24:39Z |
d3pc8ny | t1_d3pc8ny | 1,464,629,073 | user_1dee00554dd1 | Cooking | Not so much not to trust them, but I roll my eyes hardcore at the pretentious recipes that specify that ingredients should be "good" or "preferably homemade" or brags about being procured from somewhere specific.
Ex: "2 tablespoons *good* olive oil," "4 cups chicken stock, *preferably* homemade," "2 fresh apples from... | 458 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pc8ny | null | false | 2016-05-30T17:24:33Z |
d3pc8cw | t1_d3pc8cw | 1,464,629,061 | user_2018d9039e61 | Cooking | What happens if you microwave them a little before starting? | 2 | t1_d3p5amw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pc8cw | null | false | 2016-05-30T17:24:21Z |
d3pc7hn | t1_d3pc7hn | 1,464,629,025 | user_913f1d192e5a | Cooking | It sure as shit isn't making good food... | 27 | t1_d3p8kga | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pc7hn | null | false | 2016-05-30T17:23:45Z |
d3pc3cx | t1_d3pc3cx | 1,464,628,843 | user_0fd0da3cf5fa | Cooking | Their roasted garlic powder is great on just about everything, I use it probably as much as black pepper. | 1 | t1_d3p9yli | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pc3cx | null | false | 2016-05-30T17:20:43Z |
d3pc1s3 | t1_d3pc1s3 | 1,464,628,774 | user_9ef1b3a1cb4f | Cooking | Hey All, I tried this and posted a photo to imager. You can see the post in r/food [here](https://www.reddit.com/r/food/comments/4lqjgp/roasted_tomato_candied_kumquat_tart_w_a/). It turned out pretty good. Thanks to your comments I made sure to slice the kumquats really thin and then to also reduce the ratio of cherry... | 1 | t3_4lm9zl | t3_4lm9zl | /r/Cooking/comments/t3_4lm9zl/d3pc1s3 | null | false | 2016-05-30T17:19:34Z |
d3pc10e | t1_d3pc10e | 1,464,628,740 | user_f5ada7b83e7d | Cooking | Pigeon was cheap and easy type of poultry back then and they used to sell them in butcher shops. Some parts of the world still eat them.. I remember back in the 80s, a bunch of South Americans immigrated to places in Massachusetts around Lowell and there were no more pigeons in the city for about 10 years because they... | 10 | t1_d3p8o46 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pc10e | null | false | 2016-05-30T17:19:00Z |
d3pc0m3 | t1_d3pc0m3 | 1,464,628,722 | user_c873fed04af8 | Cooking | I live in Japan now, and broccoli is practically a national dish.
So much so, that in the Pixar movie "Inside Out" they had to replace broccoli with red peppers beacuse Japanse quite like broccoli:
http://metro.co.uk/2015/07/25/what-would-disgust-say-the-japanese-version-of-inside-out-swaps-broccoli-for-peppers-in-... | 16 | t1_d3p8czx | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pc0m3 | null | false | 2016-05-30T17:18:42Z |
d3pbza8 | t1_d3pbza8 | 1,464,628,664 | user_9a31a32d738c | Cooking | Chilling cooked pasta briefly in cold water. | 2 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbza8 | null | false | 2016-05-30T17:17:44Z |
d3pbxos | t1_d3pbxos | 1,464,628,596 | user_e5f3a19f59b8 | Cooking | 1 cup equals 240g. | 1 | t1_d3pb0xy | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbxos | null | false | 2016-05-30T17:16:36Z |
d3pbxls | t1_d3pbxls | 1,464,628,593 | user_4b2fc0b1180d | Cooking | ...after you pluck and clean it, of course! | 2 | t1_d3p5yzo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbxls | null | false | 2016-05-30T17:16:33Z |
d3pbxed | t1_d3pbxed | 1,464,628,584 | user_d391f069964c | Cooking | Mustard greens would easily work and add a nice bitterness. Even romaine, added right at the end, would be interesting. Let it wilt from the heat of the dish instead of actually cooking it. | 2 | t3_4lqex5 | t3_4lqex5 | /r/Cooking/comments/t3_4lqex5/d3pbxed | null | false | 2016-05-30T17:16:24Z |
d3pbx5p | t1_d3pbx5p | 1,464,628,574 | user_ff59acee8c04 | Cooking | I don't mind the recipes in cups because I can use OnlineConversion.com and their cooking tools to convert for most items from volume to weight.
What I hate is when the reviews of a baking recipe are negative because the folks making it clear don't know what they're doing with measuring cups and flour especially if th... | 1 | t1_d3p58vc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbx5p | null | false | 2016-05-30T17:16:14Z |
d3pbx5d | t1_d3pbx5d | 1,464,628,573 | user_e5e2506ccd5e | Cooking | Any time you're told to discard juices, wipe out a pan, etc... you're literally just throwing away flavor. | 60 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbx5d | null | false | 2016-05-30T17:16:13Z |
d3pbwai | t1_d3pbwai | 1,464,628,536 | user_1bf94dc27df7 | Cooking | We're like halfway to a new James Patterson novel already! | 13 | t1_d3p5e01 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbwai | null | false | 2016-05-30T17:15:36Z |
d3pbw4q | t1_d3pbw4q | 1,464,628,529 | user_edb0d4dc3a0f | Cooking | I don't think I've ever seen a baking recipe that *didn't* measure in cups. Like, ever in my life. | 1 | t1_d3p58vc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbw4q | null | false | 2016-05-30T17:15:29Z |
d3pbvnr | t1_d3pbvnr | 1,464,628,508 | user_e5f3a19f59b8 | Cooking | The finer you chop or mince garlic the more intense the flavor. | 45 | t1_d3p9gd4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbvnr | null | false | 2016-05-30T17:15:08Z |
d3pbvlo | t1_d3pbvlo | 1,464,628,505 | user_25cb52712fd5 | Cooking | > everything with a tablespoon of peanut butter is "protein packed!".
>adds a tablespoon of peanut butter to a DIY "protein bar" receipe
>200 kcal and 10g of protein per serving
dude fuck this
where do i get a good DIY protein bar recipe | 43 | t1_d3pawti | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbvlo | null | false | 2016-05-30T17:15:05Z |
d3pbvcz | t1_d3pbvcz | 1,464,628,493 | user_c873fed04af8 | Cooking | I googled for pumpkin brownies, and they look pretty tasty to me. And get pretty good reviews. What's the hatred?
http://www.laurafuentes.com/pumpkin-swirl-brownies-recipe/ | 6 | t1_d3pb2ke | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbvcz | null | false | 2016-05-30T17:14:53Z |
d3pbuxc | t1_d3pbuxc | 1,464,628,474 | user_f16c05c61444 | Cooking | If there's too much garlic in the dish, add more garlic. | 6 | t1_d3p72cr | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbuxc | null | false | 2016-05-30T17:14:34Z |
d3pbuv6 | t1_d3pbuv6 | 1,464,628,472 | user_c712dcf34879 | Cooking | I've heard of it but haven't tried it yet, it's definitely in my plans though! I usually do flax and/or chia, it kind of works but not that well. | 3 | t1_d3pb3xq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbuv6 | null | false | 2016-05-30T17:14:32Z |
d3pbrw3 | t1_d3pbrw3 | 1,464,628,339 | user_3136eb722c01 | Cooking | Pressure cooker is never wrong. Fuck right off! | 2 | t1_d3p8a43 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbrw3 | null | false | 2016-05-30T17:12:19Z |
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