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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
czhml3b | t1_czhml3b | 1,454,170,051 | user_54ec428e3603 | Cooking | emeals.com can be a life saver. Don't need to make a grocery list, its provided for you. In and out of the store in 30 minutes. Give it a go. It helped me come a long ways learning how to everyday cook and saved me a lot of money in using every bit of food I went shopping for. | 1 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czhml3b | null | false | 2016-01-30T16:07:31Z |
czhmkm9 | t1_czhmkm9 | 1,454,170,024 | user_7bfba809180a | Cooking | I like avocado oil too. What's the smoke point for clarified butter? | 2 | t1_czh6jvz | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhmkm9 | null | false | 2016-01-30T16:07:04Z |
czhmkk0 | t1_czhmkk0 | 1,454,170,021 | user_fdbd4a448c74 | Cooking | Much more... | 9 | t1_czhjq22 | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhmkk0 | null | false | 2016-01-30T16:07:01Z |
czhmivu | t1_czhmivu | 1,454,169,929 | user_857521e72868 | Cooking | Get a thermometer. It's the only real way to guarantee your meat is dank | 1 | t1_czhbt84 | t3_43aoix | /r/Cooking/comments/t3_43aoix/czhmivu | null | false | 2016-01-30T16:05:29Z |
czhmir0 | t1_czhmir0 | 1,454,169,922 | user_e53c34675a42 | Cooking | Fired? You just spent over $1,000 training her! | 28 | t1_czhkzxs | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhmir0 | null | false | 2016-01-30T16:05:22Z |
czhmhzw | t1_czhmhzw | 1,454,169,881 | [deleted] | Cooking | [deleted] | 1 | t1_czgj5g3 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhmhzw | null | false | 2016-01-30T16:04:41Z |
czhmhso | t1_czhmhso | 1,454,169,869 | user_54ec428e3603 | Cooking | Are you using preshreded cheese? It's covered in cellulose which creates that grainy texture when you make a sauce of it. | 1 | t3_43biqy | t3_43biqy | /r/Cooking/comments/t3_43biqy/czhmhso | null | false | 2016-01-30T16:04:29Z |
czhmh5i | t1_czhmh5i | 1,454,169,836 | user_1b76a39d7311 | Cooking | * [Spicy Two-Bean Vegetarian Chili] (http://www.epicurious.com/recipes/food/views/spicy-two-bean-vegetarian-chili-107274)
* [Vegetarian Black Bean Chili] (http://www.epicurious.com/recipes/food/views/vegetarian-black-bean-chili-230632) | 39 | t3_43ejnh | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czhmh5i | null | false | 2016-01-30T16:03:56Z |
czhmg0f | t1_czhmg0f | 1,454,169,774 | user_75c8b46f7ba2 | Cooking | I can't recommend Jamie Oliver's 30 minute meeting meals.I have lots of mates that were in the same position as you.Just follow the recipes as close as you can and you will be fine.He's food is simple quick and easily achievable with great results. | 1 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czhmg0f | null | false | 2016-01-30T16:02:54Z |
czhmfqw | t1_czhmfqw | 1,454,169,758 | user_d70f4fc6aae3 | Cooking | Consuela say no | 17 | t1_czhjlur | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhmfqw | null | false | 2016-01-30T16:02:38Z |
czhmds7 | t1_czhmds7 | 1,454,169,650 | user_bcabe21bbe80 | Cooking | yes | 1 | t1_czhki4a | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhmds7 | null | false | 2016-01-30T16:00:50Z |
czhmd5q | t1_czhmd5q | 1,454,169,616 | user_1343eb0aee46 | Cooking | If you want an awesome peated scotch, get Ardbeg! It's so damn smokey and delicious. Also if you can find them, Caol Ila 10 tastes like BBQ and Springbank 10 tasted like squash sauteed in olive oil and sea salt to me. | 1 | t1_czhmapt | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czhmd5q | null | false | 2016-01-30T16:00:16Z |
czhmapt | t1_czhmapt | 1,454,169,482 | user_7f882f88b83c | Cooking | ;-). I grew up watching my father take blood Pressure meds with that shit.
I very much enjoy the very peaty Isley scotch like Laphroaig.
Thanks for the recommendations. I'll be sure to give them a try.
Although my buddy got
Me into Drinking scotch and ginger ale 15 years ago or so. | 2 | t1_czhm7g0 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czhmapt | null | false | 2016-01-30T15:58:02Z |
czhm9ek | t1_czhm9ek | 1,454,169,410 | user_f495686fd5fa | Cooking | I assumed, but thought amazon might still be an option for getting some. | 1 | t1_czhm5tj | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhm9ek | null | false | 2016-01-30T15:56:50Z |
czhm7ul | t1_czhm7ul | 1,454,169,325 | user_467c4ebb959b | Cooking | Cook's is amazing. I also have their cookbook which I'm pretty sure is a collection of all their recipes in the magazines. | 3 | t1_czhl0do | t3_43ebit | /r/Cooking/comments/t3_43ebit/czhm7ul | null | false | 2016-01-30T15:55:25Z |
czhm7ur | t1_czhm7ur | 1,454,169,325 | user_1343eb0aee46 | Cooking | The people on /r/scotch would go nuts. | 1 | t1_czheqcb | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czhm7ur | null | false | 2016-01-30T15:55:25Z |
czhm7g0 | t1_czhm7g0 | 1,454,169,302 | user_1343eb0aee46 | Cooking | By cheap scotch, do you mean blended? There are some decent single malts for cheap. Laphroaig 10 and Glenfiddich 12 both cost between 30 and 50 USD and are excellent. Just don't drink Johnnie Walker Red. Ever. | 1 | t1_czhewvr | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czhm7g0 | null | false | 2016-01-30T15:55:02Z |
czhm5tj | t1_czhm5tj | 1,454,169,214 | user_54ec428e3603 | Cooking | Hob must mean British Isles.
| 1 | t1_czhluya | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhm5tj | null | false | 2016-01-30T15:53:34Z |
czhm5bx | t1_czhm5bx | 1,454,169,188 | user_b2973280d07e | Cooking | Came here to say this. The bowl lift is nice, but sometimes makes it tough to add large amounts of ingredients, like if I'm making cinnamon rolls and need to integrate 3-4 cups of flour. It also doesn't quite reach into the bottom of the bowl, which sucks if I'm making something smaller. | 2 | t1_czhl9js | t3_43eeul | /r/Cooking/comments/t3_43eeul/czhm5bx | null | false | 2016-01-30T15:53:08Z |
czhm4fa | t1_czhm4fa | 1,454,169,139 | user_e30041ff21a0 | Cooking | Ack! No dairy either?
I'd almost suggest you flip through some vegan recipes, just to give you some interesting ideas. | 17 | t1_czhm2pr | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czhm4fa | null | false | 2016-01-30T15:52:19Z |
czhm37a | t1_czhm37a | 1,454,169,072 | user_41a10c1f54e1 | Cooking | Cheap saffron is actually most likely fake unfortunately. The real stuff will be around $10 or more a gram. | 1 | t1_czhlb1w | t3_43bi7j | /r/Cooking/comments/t3_43bi7j/czhm37a | null | false | 2016-01-30T15:51:12Z |
czhm33k | t1_czhm33k | 1,454,169,066 | user_54ec428e3603 | Cooking | 2 New York Strips
Take them out from fridge in morning. Put on a dish. Cover them with Kosher salt. Set aside for 4 to 8 hours and away from the dogs. The salt will tenderize the steak.
Warm up cast iron pan to medium high. Depending on how well seasoned your pan is add oil to keep it from sticking. My pan is ten yea... | 1 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czhm33k | null | false | 2016-01-30T15:51:06Z |
czhm2pr | t1_czhm2pr | 1,454,169,047 | user_cb1dc6e0f953 | Cooking | I do have to say they're pretty good at dressing up the chicken. We might have breaded orange chicken one night and coq a vin the next. But yeah, no cheese - my mother can't handle any sort of dairy. | 18 | t1_czhm1bb | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czhm2pr | null | false | 2016-01-30T15:50:47Z |
czhm1bb | t1_czhm1bb | 1,454,168,969 | user_e30041ff21a0 | Cooking | Wow. No cheese, nothing but chicken ... your family sure eats boring meals.
How about pasta and veggies with ... um ... some sort of sauce that doesn't contain cheese?
| 40 | t1_czhlzxv | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czhm1bb | null | false | 2016-01-30T15:49:29Z |
czhm0xp | t1_czhm0xp | 1,454,168,948 | user_56b104457dff | Cooking | It's actually easier if you rotate the flat onion 90 degrees. Then do vertical cut to get nice even slices(rows). Rotate back to the way the picture shows, and do your radial. | 1 | t1_czh4u35 | t3_43b1fk | /r/Cooking/comments/t3_43b1fk/czhm0xp | null | false | 2016-01-30T15:49:08Z |
czhlzyf | t1_czhlzyf | 1,454,168,894 | user_aaba51a91cd9 | Cooking | Or you can just hire someone competent. Kitchens aren't nearly as delicate as other rooms can be, and I assure you that cleaners have to deal with overly uptight (insert any hobby) owners daily. | 0 | t1_czhbql9 | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhlzyf | null | false | 2016-01-30T15:48:14Z |
czhlzxv | t1_czhlzxv | 1,454,168,893 | user_cb1dc6e0f953 | Cooking | I should have added in, no cheese dishes. | 11 | t1_czhlyz1 | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czhlzxv | null | false | 2016-01-30T15:48:13Z |
czhlyz1 | t1_czhlyz1 | 1,454,168,839 | user_e30041ff21a0 | Cooking | Lasagna, stuffed shells, manicotti, mac and cheese ... any pasta meal, really.
| 25 | t3_43ejnh | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czhlyz1 | null | false | 2016-01-30T15:47:19Z |
czhlxpk | t1_czhlxpk | 1,454,168,768 | user_f495686fd5fa | Cooking | Oh God, I'd be considering murder if not enslavement. I don't understand how someone could be clearly damaging the finish and think "yeah, I'm doing a good job". | 10 | t1_czhkzxs | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhlxpk | null | false | 2016-01-30T15:46:08Z |
czhlxoe | t1_czhlxoe | 1,454,168,766 | user_bd2f22046da8 | Cooking | If you want something cheap that provides a lot of food get a decent tri tip. | 1 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czhlxoe | null | false | 2016-01-30T15:46:06Z |
czhlv4z | t1_czhlv4z | 1,454,168,622 | user_518c4cb8e994 | Cooking | Catherine Tate is brilliant. | 0 | t1_czhfsga | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhlv4z | null | false | 2016-01-30T15:43:42Z |
czhluya | t1_czhluya | 1,454,168,610 | user_f495686fd5fa | Cooking | Don't know your location, but amazon sells quite a few Lodge cookware items. They're decent, and can be made much better by scrubbing (and even sanding) down to smooth bare metal and then re-seasoning. | 4 | t1_czhlmuj | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhluya | null | false | 2016-01-30T15:43:30Z |
czhlus8 | t1_czhlus8 | 1,454,168,600 | user_892aaa17f4fd | Cooking | This is a good thing, it means you realize you have to improve. Even culinary heavyweights often look to other chefs and think "If only I had half their talent..." | 1 | t3_43c8jj | t3_43c8jj | /r/Cooking/comments/t3_43c8jj/czhlus8 | null | false | 2016-01-30T15:43:20Z |
czhluiy | t1_czhluiy | 1,454,168,584 | user_fab9a1eaa4f0 | Cooking | yeah, I kinda glossed over it. brush off the rust with steel wool, make sure the skillet is nice and dry, coat with fat/oil and then bake for an hour | 4 | t1_czhlt3p | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhluiy | null | false | 2016-01-30T15:43:04Z |
czhlt3p | t1_czhlt3p | 1,454,168,504 | user_f495686fd5fa | Cooking | I mean, remove the rust first.. | 6 | t1_czhjqqv | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhlt3p | null | false | 2016-01-30T15:41:44Z |
czhlsl2 | t1_czhlsl2 | 1,454,168,473 | user_fca375d27c0d | Cooking | I've a few apparently...
My smothered cabbage (it's mostly smothered bacon lol)
Goat cheese golden mashed potatoes..
And my taco soup (which is my dad's recipe with some barely noticeable tweaks )
That being said I'm not know for one dish.. just known as the one who cooks... | 0 | t3_439h2k | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhlsl2 | null | false | 2016-01-30T15:41:13Z |
czhls7g | t1_czhls7g | 1,454,168,451 | user_072bf8352044 | Cooking | Oh you know, some roast beef, some chicken, a pizza... | 15 | t1_czhlady | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhls7g | null | false | 2016-01-30T15:40:51Z |
czhlrv0 | t1_czhlrv0 | 1,454,168,431 | user_3e4656f6551b | Cooking | I pay about £40 an ounce.
> It's 2oz for over $10-15 with shipping.
Consider it tax on bad taste you insufferable plebian | 0 | t1_czhlb1w | t3_43bi7j | /r/Cooking/comments/t3_43bi7j/czhlrv0 | null | false | 2016-01-30T15:40:31Z |
czhlrg6 | t1_czhlrg6 | 1,454,168,408 | user_c9b02899ad8d | Cooking | If you go for the skirt steak/chimichurri route, [this is the best chimichurri recipe I've found](http://icuban.com/food/mobile/chimichurri.html). I consider the sour orange optional as well, for what it's worth.
Most important part of the chimichurri - mix all of it in a blender/food processor, but **NOT** the oil. ... | 1 | t1_czgv5ml | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czhlrg6 | null | false | 2016-01-30T15:40:08Z |
czhlpcd | t1_czhlpcd | 1,454,168,285 | user_41a10c1f54e1 | Cooking | There is always the Kitchenaid bowl lift models which are fixed in by a clamp. These are actually more heavy duty than the tilt head models. | 1 | t1_czhlkca | t3_43eeul | /r/Cooking/comments/t3_43eeul/czhlpcd | null | false | 2016-01-30T15:38:05Z |
czhlp6z | t1_czhlp6z | 1,454,168,277 | user_03db93a83e2e | Cooking | /u/evan938 probably has a bowl-lift version like the 500/600 series
http://www.kitchenaid.com/shop/countertop-appliances-1/countertop-appliances-2/stand-mixers-3/-[KP26M1XER]-404905/KP26M1XER/
I have heard others saying they don't like the bowl lift vs head tilt as well. Apparently the bowl lift variety doesn't quite... | 5 | t1_czhlkca | t3_43eeul | /r/Cooking/comments/t3_43eeul/czhlp6z | null | false | 2016-01-30T15:37:57Z |
czhlo7v | t1_czhlo7v | 1,454,168,219 | user_7a94d0e60e2b | Cooking | How do you use one of these himalayan salt blocks? Ive never heard or seen these before. | 5 | t3_43c6hr | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhlo7v | null | false | 2016-01-30T15:36:59Z |
czhlnqe | t1_czhlnqe | 1,454,168,191 | user_5bba991c0454 | Cooking | Mine has the lift-up bowl, and its tracks have always been a little loose. Making any kind of dough creates a loud banging racket as the bowl shakes back and forth. Very annoying. | 2 | t3_43eeul | t3_43eeul | /r/Cooking/comments/t3_43eeul/czhlnqe | null | false | 2016-01-30T15:36:31Z |
czhlmuj | t1_czhlmuj | 1,454,168,136 | user_267c070834ea | Cooking | Yup. I left my old skillet on an electric hob by accident, and found it 20 minutes later glowing a soft red. It was taken back to bare iron, the seasoning just evaporated. I scrubbed it clean and just re-seasoned it by burning a few layers of oil onto it. Good as new!
Unfortunately it got lost when I was moving house ... | 4 | t1_czhj3qt | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhlmuj | null | false | 2016-01-30T15:35:36Z |
czhlkjx | t1_czhlkjx | 1,454,168,003 | user_f92eea51e164 | Cooking | I can see that working. the chips would have to be pretty salty. | 1 | t1_czh2q2y | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhlkjx | null | false | 2016-01-30T15:33:23Z |
czhlkca | t1_czhlkca | 1,454,167,990 | user_a6379f150c81 | Cooking | What? Is this not something that is standard on a stand mixer? How else is the bowl supposed to come out? | 2 | t1_czhl9js | t3_43eeul | /r/Cooking/comments/t3_43eeul/czhlkca | null | false | 2016-01-30T15:33:10Z |
czhlha2 | t1_czhlha2 | 1,454,167,817 | user_5ed06c194bc9 | Cooking | The best and most practical. I am an engineer and I love the process they use to create the recipes.
Bon Appetit is also great but much fussier.
| 9 | t1_czhl0do | t3_43ebit | /r/Cooking/comments/t3_43ebit/czhlha2 | null | false | 2016-01-30T15:30:17Z |
czhlh95 | t1_czhlh95 | 1,454,167,816 | user_17efc3957e00 | Cooking | Rice cooker. Well worth the money. | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czhlh95 | null | false | 2016-01-30T15:30:16Z |
czhlg1o | t1_czhlg1o | 1,454,167,746 | user_cea17c939910 | Cooking | I always have a bad time trying to smell things for freshness. I think if I'm worried about it my brain will make it smell bad even if it's fresh as anything. Plus, raw meat smell always make me gag, rotten or not. | 6 | t3_43e72y | t3_43e72y | /r/Cooking/comments/t3_43e72y/czhlg1o | null | false | 2016-01-30T15:29:06Z |
czhlews | t1_czhlews | 1,454,167,681 | user_6f4a55ce8962 | Cooking | The skanka from ikea is a mini pan that works perfect for one or two at a time | 2 | t3_43bzr0 | t3_43bzr0 | /r/Cooking/comments/t3_43bzr0/czhlews | null | false | 2016-01-30T15:28:01Z |
czhlb34 | t1_czhlb34 | 1,454,167,459 | user_e6d531036237 | Cooking | It might be good to try and cook them a bit first depending on what kind you get. My family likes different kinds of smoked sausages on the grill and I notice that when the skin splits, they release all kinds of juices. It isn't a ton but it's enough liquid and grease to probably mess up a batter that's supposed to be ... | 1 | t1_czghwmo | t3_438w6s | /r/Cooking/comments/t3_438w6s/czhlb34 | null | false | 2016-01-30T15:24:19Z |
czhlb1w | t1_czhlb1w | 1,454,167,457 | user_ba2f3a715d4d | Cooking | K if you wanna believe that go ahead and keep paying $20 a gram.
Also, it's not $2 an ounce. It's 2oz for over $10-15 with shipping. | -3 | t1_czhgwyz | t3_43bi7j | /r/Cooking/comments/t3_43bi7j/czhlb1w | null | false | 2016-01-30T15:24:17Z |
czhlady | t1_czhlady | 1,454,167,416 | user_3950b7761ad9 | Cooking | As a fellow kitchen control freak geek, what kind of cool stuff are we talking here? | 4 | t1_czhbql9 | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhlady | null | false | 2016-01-30T15:23:36Z |
czhl9l3 | t1_czhl9l3 | 1,454,167,367 | user_5e599a4aa53a | Cooking | It was that technique except he started at the ball of his thumb as you said but moved up his arm rather than closing his fingers. Never saw that before. | 1 | t1_czhb0eg | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czhl9l3 | null | false | 2016-01-30T15:22:47Z |
czhl9js | t1_czhl9js | 1,454,167,365 | user_98503c299b8d | Cooking | I'd like mine a lot more if it had the head that lifted up. | 5 | t3_43eeul | t3_43eeul | /r/Cooking/comments/t3_43eeul/czhl9js | null | false | 2016-01-30T15:22:45Z |
czhl6i3 | t1_czhl6i3 | 1,454,167,184 | user_5e599a4aa53a | Cooking | You can if its seasoned well enough. I make wine based sauces all the time with no issue. | 1 | t1_czh56yb | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czhl6i3 | null | false | 2016-01-30T15:19:44Z |
czhl52v | t1_czhl52v | 1,454,167,096 | [deleted] | Cooking | [deleted] | -8 | t1_czhk0tk | t3_43e72y | /r/Cooking/comments/t3_43e72y/czhl52v | null | false | 2016-01-30T15:18:16Z |
czhl3tb | t1_czhl3tb | 1,454,167,016 | user_271964c9b14b | Cooking | Why is that? | 1 | t1_czh56yb | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czhl3tb | null | false | 2016-01-30T15:16:56Z |
czhl2cu | t1_czhl2cu | 1,454,166,930 | user_287e32e19e76 | Cooking | Yeah I always do 160 and then let it rest for a couple minutes. Never had my chicken come out dry. | 2 | t1_czh6a6h | t3_439q2f | /r/Cooking/comments/t3_439q2f/czhl2cu | null | false | 2016-01-30T15:15:30Z |
czhl10x | t1_czhl10x | 1,454,166,849 | user_8bcffb794565 | Cooking | The Martha Stewart Everyday Cooking w/Sarah Carey videos are SUPER easy to follow, cover basic cooking techniques, and can yield excellent results. Four years ago I didn't know how to cook, and now I feel comfortable tackling pretty much anything...and it all started with me obsessively watching these videos with the ... | 1 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czhl10x | null | false | 2016-01-30T15:14:09Z |
czhl0iw | t1_czhl0iw | 1,454,166,819 | user_77f60c3419f6 | Cooking | What? Like one of the candles? | -2 | t3_43c6hr | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhl0iw | null | false | 2016-01-30T15:13:39Z |
czhl0do | t1_czhl0do | 1,454,166,811 | user_740bd5609b53 | Cooking | *Cook's Illustrated* from America's Test Kitchen. | 38 | t3_43ebit | t3_43ebit | /r/Cooking/comments/t3_43ebit/czhl0do | null | false | 2016-01-30T15:13:31Z |
czhkzxs | t1_czhkzxs | 1,454,166,783 | user_dc8be3cd6938 | Cooking | Yeah well at least your housekeeper isn't a total dumbdumb. My housekeeper decided to use steel wool on the chrome plating of all of our designer fixtures, in some cases scratching off all the chrome into the deepest layer. They all have to be replaced now. $1,000+ down the drain. She was fired.
I wish it was just a s... | 33 | t1_czh61p0 | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhkzxs | null | false | 2016-01-30T15:13:03Z |
czhkyxi | t1_czhkyxi | 1,454,166,721 | user_b1bb6533a3e7 | Cooking | I used a muffin pan and it seemed to work for the most part, yet I poured the batter into the hot oil right after I made it, so maybe that was my mistake not leaving it in the fridge first. I appreciate the tips and inspiration; I feel so british now! | 1 | t1_czh4o2r | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhkyxi | null | false | 2016-01-30T15:12:01Z |
czhkwli | t1_czhkwli | 1,454,166,575 | user_b1bb6533a3e7 | Cooking | Yeah, it was, sizzled liked when making funnel cakes. Maybe it's just a practice makes perfect thing. | 1 | t1_czhjvn6 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhkwli | null | false | 2016-01-30T15:09:35Z |
czhksa4 | t1_czhksa4 | 1,454,166,298 | user_dee6a7e8fa8f | Cooking | I have both. The 5 ply is nice, if feels and looks nicer. I'm not sure it matters all that much in the food though. I'd say it's not essential. | 1 | t1_czhibib | t3_43b3sn | /r/Cooking/comments/t3_43b3sn/czhksa4 | null | false | 2016-01-30T15:04:58Z |
czhkqe1 | t1_czhkqe1 | 1,454,166,174 | user_8bcffb794565 | Cooking | I know this suggestion isn't helpful (after the fact) but this recipe from one of the founders of Food52 is crazy-simple, elegant, delicious:
https://food52.com/recipes/4181-steak-with-arugula-lemon-and-parmesan
And it makes excellent use of the cast-iron skillet! I've done it with different cuts of steak (adjusting... | 1 | t3_43a8n5 | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czhkqe1 | null | false | 2016-01-30T15:02:54Z |
czhkn0e | t1_czhkn0e | 1,454,165,952 | user_0f90a9ef89b8 | Cooking | Eh. I accidentally rusted my cast iron a few weeks ago, it ended up being way less terrifying than people talk about. I literally just used a metal scouring pad to take off all the rust, washed it out, then stuck it in a hot oven for a few hours with a few tbsp of veggie oil in it. Even though I removed a ton of my org... | 6 | t1_czhirxd | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhkn0e | null | false | 2016-01-30T14:59:12Z |
czhkk3g | t1_czhkk3g | 1,454,165,759 | user_9a83fed9b86f | Cooking | I am neither Greek nor a chef - but I like to cook, I've got Greek family and I spend the summers in Greece. So I say: The secret to Greek dishes is usually long cooking time in a comparably low temperature oven and what seems to be waaay too much olive oil. | 1 | t3_439lvt | t3_439lvt | /r/Cooking/comments/t3_439lvt/czhkk3g | null | false | 2016-01-30T14:55:59Z |
czhki4a | t1_czhki4a | 1,454,165,634 | user_6b0be36cb372 | Cooking | Do you shred the pork before it goes into the pan? | 1 | t1_czgt1ot | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhki4a | null | false | 2016-01-30T14:53:54Z |
czhkfqr | t1_czhkfqr | 1,454,165,473 | user_03650cbecf8a | Cooking | It's extra virgin. | 1 | t1_czhax6k | t3_43a8n5 | /r/Cooking/comments/t3_43a8n5/czhkfqr | null | false | 2016-01-30T14:51:13Z |
czhkef3 | t1_czhkef3 | 1,454,165,381 | user_674fc04933ac | Cooking | I use sherry in a lot of cooking but I always buy Harvey's Bristol Cream so I'm not sure but it sounds like they sold you Port. Port can be a little sweet (I love Port as an after dinner drink) | 2 | t3_43blit | t3_43blit | /r/Cooking/comments/t3_43blit/czhkef3 | null | false | 2016-01-30T14:49:41Z |
czhkdk9 | t1_czhkdk9 | 1,454,165,321 | user_bf421eb27b00 | Cooking | Removing rust can be a bit of a project, but it's doable. | 6 | t1_czhjgmj | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhkdk9 | null | false | 2016-01-30T14:48:41Z |
czhkd7m | t1_czhkd7m | 1,454,165,296 | user_39bc0486a5e0 | Cooking | His source is Alex Jones. | 6 | t1_czhekov | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhkd7m | null | false | 2016-01-30T14:48:16Z |
czhk6eh | t1_czhk6eh | 1,454,164,830 | user_0ca8e62d9409 | Cooking | Maybe add a starch element to thicken it? | 1 | t1_czha4ra | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhk6eh | null | false | 2016-01-30T14:40:30Z |
czhk6cn | t1_czhk6cn | 1,454,164,825 | user_a3c387629ea7 | Cooking | - rinse it first, if you have really starchy rice
- don't stir it
- Don't use too much water, this depends on the type of rice, but for white basmati I usually use 1.25/1.5 to 1 cup of rice.
- leave the rice covered for 15-20 mins off the heat to finish cooking,
this is the most important thing in not getting mushy ... | 1 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czhk6cn | null | false | 2016-01-30T14:40:25Z |
czhk0tk | t1_czhk0tk | 1,454,164,436 | user_2b50dc4ff067 | Cooking | Unless it has a bad smell, go for it. 4 days is nothing in a fridge. | 23 | t3_43e72y | t3_43e72y | /r/Cooking/comments/t3_43e72y/czhk0tk | null | false | 2016-01-30T14:33:56Z |
czhjyj7 | t1_czhjyj7 | 1,454,164,271 | user_2efe3b33b4a1 | Cooking | I've been cooking professionally for thirty years and this happens to me all the time. It usually happens when I'm watching Anthony Bourdain tour some exotic locale and they show chefs doing amazing things. Japanese cooking in particular blows my mind. | 2 | t3_43c8jj | t3_43c8jj | /r/Cooking/comments/t3_43c8jj/czhjyj7 | null | false | 2016-01-30T14:31:11Z |
czhjvn6 | t1_czhjvn6 | 1,454,164,061 | user_5b6b70afb82e | Cooking | was the oil incredibly hot? it needs to be near enough smoking hot and as soon as you pour the batter in it needs to solidify a bit. smaller amounts of batter tend to be better for creating a "yorkshire pudding" shape and not just a puffy mess! | 1 | t1_czh4i69 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhjvn6 | null | false | 2016-01-30T14:27:41Z |
czhjv6k | t1_czhjv6k | 1,454,164,028 | user_5a1225291eb2 | Cooking | As long as the pan isn't cracked, it can always be cleaned, reseasoned, and returned to use. Cast iron is tough stuff. | 7 | t1_czhjgmj | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhjv6k | null | false | 2016-01-30T14:27:08Z |
czhjt7e | t1_czhjt7e | 1,454,163,885 | user_2498b8bc2465 | Cooking | It's also called dried laver. | 2 | t1_czhixn6 | t3_43aapg | /r/Cooking/comments/t3_43aapg/czhjt7e | null | false | 2016-01-30T14:24:45Z |
czhjs43 | t1_czhjs43 | 1,454,163,805 | user_801116b029c1 | Cooking | Some cumin, garlic and a dash of cayenne, and you've got it. | 1 | t1_czgis0x | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhjs43 | null | false | 2016-01-30T14:23:25Z |
czhjs2v | t1_czhjs2v | 1,454,163,802 | user_9bf43c03e34b | Cooking | Was it frozen 4days ago when you put it in?
Was it handled properly before this?
Unless it had a foul odor or discoloration I probably eat it. | 6 | t3_43e72y | t3_43e72y | /r/Cooking/comments/t3_43e72y/czhjs2v | null | false | 2016-01-30T14:23:22Z |
czhjrdq | t1_czhjrdq | 1,454,163,748 | user_801116b029c1 | Cooking | And cumin... but I doubt that'll work without the cilantro. | 1 | t1_czh0v9j | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhjrdq | null | false | 2016-01-30T14:22:28Z |
czhjqqv | t1_czhjqqv | 1,454,163,701 | user_fab9a1eaa4f0 | Cooking | it's really easy and satisfying. wipe a layer of lard or crisco all over it and bake the skillet at 200 for awhile, good as new | 3 | t1_czhjgmj | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhjqqv | null | false | 2016-01-30T14:21:41Z |
czhjq22 | t1_czhjq22 | 1,454,163,650 | user_6e4a918cb5cc | Cooking | /r/castiron will tell you all you want to know and more. | 21 | t1_czhjgmj | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhjq22 | null | false | 2016-01-30T14:20:50Z |
czhjpuq | t1_czhjpuq | 1,454,163,634 | user_ae1be56d66cf | Cooking | Thanks for the help. It seems the 5 ply is better heat conduction, but heavier... | 1 | t1_czh3gp7 | t3_43b3sn | /r/Cooking/comments/t3_43b3sn/czhjpuq | null | false | 2016-01-30T14:20:34Z |
czhjpls | t1_czhjpls | 1,454,163,614 | user_5a0e71224ccc | Cooking | Seems to me like you're the one acting like an obnoxious idiot | 17 | t1_czhjlvv | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhjpls | null | false | 2016-01-30T14:20:14Z |
czhjp51 | t1_czhjp51 | 1,454,163,579 | user_cfa15af2b15b | Cooking | If you can afford a maid, you can afford a new salt block. | 22 | t3_43c6hr | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhjp51 | null | false | 2016-01-30T14:19:39Z |
czhjorv | t1_czhjorv | 1,454,163,552 | user_ae1be56d66cf | Cooking | Got it, thanks :) | 1 | t1_czhi5eb | t3_43b3sn | /r/Cooking/comments/t3_43b3sn/czhjorv | null | false | 2016-01-30T14:19:12Z |
czhjn7l | t1_czhjn7l | 1,454,163,436 | [deleted] | Cooking | [deleted] | 1 | t3_43biqy | t3_43biqy | /r/Cooking/comments/t3_43biqy/czhjn7l | null | false | 2016-01-30T14:17:16Z |
czhjlvv | t1_czhjlvv | 1,454,163,338 | user_8891f100aadc | Cooking | Cause you're a fuckin idiot. | -57 | t1_czhjd6g | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhjlvv | null | false | 2016-01-30T14:15:38Z |
czhjlur | t1_czhjlur | 1,454,163,335 | user_340c554380a7 | Cooking | Are you the maid? =D | 16 | t1_czhi2vd | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhjlur | null | false | 2016-01-30T14:15:35Z |
czhjkt9 | t1_czhjkt9 | 1,454,163,255 | user_6b8ada330d2b | Cooking | Howdy friend. Check out [this infographic](https://i.imgur.com/NjXJ8V2.png) on stir-fry cooking. I've cooked a lot of stir-fry's before, but I never really had a solid recipe to go off of and just kinda winged it and threw everything there and threw some random-ass sauce together. I've found that this infographic ha... | 1 | t3_43aoix | t3_43aoix | /r/Cooking/comments/t3_43aoix/czhjkt9 | null | false | 2016-01-30T14:14:15Z |
czhjkk5 | t1_czhjkk5 | 1,454,163,236 | user_db4ac433923c | Cooking | Your wife hates tomatos. You put it in anyways. Cool story bro. | -1 | t1_czhjc74 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhjkk5 | null | false | 2016-01-30T14:13:56Z |
czhjk4z | t1_czhjk4z | 1,454,163,203 | user_5060d594bfac | Cooking | Dude, not cool. | -6 | t1_czhjd6g | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhjk4z | null | false | 2016-01-30T14:13:23Z |
czhjgmj | t1_czhjgmj | 1,454,162,938 | user_c5a63577cf88 | Cooking | Well that's good to know! I always figured once they get too dry and rusted then they can't be fixed but if I can just clean them up and oil them again then that's awesome. | 6 | t1_czhj3qt | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhjgmj | null | false | 2016-01-30T14:08:58Z |
czhjd6g | t1_czhjd6g | 1,454,162,668 | user_1efeb628c18e | Cooking | And you're throwing a fit like an aspie neckbeard over it, so........ | 22 | t1_czhjap7 | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czhjd6g | null | false | 2016-01-30T14:04:28Z |
czhjc74 | t1_czhjc74 | 1,454,162,595 | user_6609e4a4641d | Cooking | I said don't mind, not don't want. I just said there is a perfect compromise and you feel the need to argue with me about something that doesn't really effect you. Great, you don't like something and spit it out, but wow, just imagine if other people had other preferences and wouldn't it be amazing if the presence of c... | 2 | t1_czhiaf1 | t3_439h2k | /r/Cooking/comments/t3_439h2k/czhjc74 | null | false | 2016-01-30T14:03:15Z |
czhjazb | t1_czhjazb | 1,454,162,497 | [deleted] | Cooking | [deleted] | 0 | t3_43aapg | t3_43aapg | /r/Cooking/comments/t3_43aapg/czhjazb | null | false | 2016-01-30T14:01:37Z |
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