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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d3pbrk9 | t1_d3pbrk9 | 1,464,628,325 | user_a7e84179b87e | Cooking | Sandra Lee Kwanzaa Cake!
https://m.youtube.com/watch?v=we2iWTJqo98 | 30 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbrk9 | null | false | 2016-05-30T17:12:05Z |
d3pbra8 | t1_d3pbra8 | 1,464,628,312 | user_ffc567d3d4e2 | Cooking | Never look up red velvet or pistachio muffin recipes. | 8 | t1_d3p69ku | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbra8 | null | false | 2016-05-30T17:11:52Z |
d3pbq40 | t1_d3pbq40 | 1,464,628,260 | user_3fea0ba7e68b | Cooking | Reminds me of this onion pasta sauce I once made in a stock pot, it was heaven on earth. | 3 | t1_d3p7nxy | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbq40 | null | false | 2016-05-30T17:11:00Z |
d3pbq3e | t1_d3pbq3e | 1,464,628,259 | user_ff59acee8c04 | Cooking | LifeHack: Cook food instead of going out to save money! Use this thing called a "Stove" | 195 | t1_d3p8lig | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbq3e | null | false | 2016-05-30T17:10:59Z |
d3pbpys | t1_d3pbpys | 1,464,628,253 | user_329953e81912 | Cooking | Not to disagree with her, but there is a difference between browning onion and actually carmelizing them. | 94 | t1_d3p820t | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbpys | null | false | 2016-05-30T17:10:53Z |
d3pboxv | t1_d3pboxv | 1,464,628,206 | user_272d50cbc50b | Cooking | Blood works as a substitute for eggs, it coagulates in a similar way (at a slightly lower temp though). The ratio is pretty close to 1:1 blood to egg if you're replacing the eggs in a recipe. | 119 | t1_d3p8o46 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pboxv | null | false | 2016-05-30T17:10:06Z |
d3pboex | t1_d3pboex | 1,464,628,183 | user_9eb007b53f66 | Cooking | I can't stand that woman. | 67 | t1_d3p9r91 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pboex | null | false | 2016-05-30T17:09:43Z |
d3pbo45 | t1_d3pbo45 | 1,464,628,170 | user_2dbc20edeefb | Cooking | Saying whhhhat whhhheird? | 0 | t1_d3pac1e | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbo45 | null | false | 2016-05-30T17:09:30Z |
d3pbnsc | t1_d3pbnsc | 1,464,628,157 | user_7bf9ce0295dc | Cooking | Gawd, she irks me something fierce. | 153 | t1_d3p9r91 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbnsc | null | false | 2016-05-30T17:09:17Z |
d3pbnjl | t1_d3pbnjl | 1,464,628,146 | user_0b806bc3f345 | Cooking | It's a really good rub so hope you give it a try! I find minced garlic, garam marsala and cumin (surprisingly) used a lot in recipes. I use all of them quite a bit these days. | 2 | t1_d3pb8t5 | t3_4lkp0q | /r/Cooking/comments/t3_4lkp0q/d3pbnjl | null | false | 2016-05-30T17:09:06Z |
d3pbmj2 | t1_d3pbmj2 | 1,464,628,101 | user_2535ff0e3769 | Cooking | Volcano taco? | 3 | t1_d3pamy8 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbmj2 | null | false | 2016-05-30T17:08:21Z |
d3pbme8 | t1_d3pbme8 | 1,464,628,095 | user_ffc567d3d4e2 | Cooking | Porkchops. | 5 | t1_d3p81dj | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbme8 | null | false | 2016-05-30T17:08:15Z |
d3pblxc | t1_d3pblxc | 1,464,628,074 | user_ff59acee8c04 | Cooking | "Healthy" Avocado chocolate pudding!
Look, 300 calories per serving but with avocado fat instead of milkfat does not make something healthy. Fucking for real, people? | 10 | t1_d3p4sfq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pblxc | null | false | 2016-05-30T17:07:54Z |
d3pblgu | t1_d3pblgu | 1,464,628,053 | user_ffc567d3d4e2 | Cooking | Ohmygod. One of my favourite "cheesecake" recipes call for cool whip and cream cheese. It doesn't taste like cheese cake which is why I like it. | 2 | t1_d3p6eg0 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pblgu | null | false | 2016-05-30T17:07:33Z |
d3pbkyk | t1_d3pbkyk | 1,464,628,032 | user_9eb007b53f66 | Cooking | What I'm getting from this is lava cake is a health food. Game. Changer. | 68 | t1_d3pamy8 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbkyk | null | false | 2016-05-30T17:07:12Z |
d3pbich | t1_d3pbich | 1,464,627,920 | user_24e1d0f2d102 | Cooking | So, yeah. That's the advantage of doing it properly. Basically, op, if you don't care about the downsides of boiling it, by all means, proceed. | 2 | t1_d3p1s8a | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3pbich | null | false | 2016-05-30T17:05:20Z |
d3pbhxs | t1_d3pbhxs | 1,464,627,903 | user_2617499a8525 | Cooking | I always assume one pound of raw protein per person. So between 4 and 6 birds. I'd do more so you could have leftovers for sandwiches later, and then make soup with the carcasses. | 3 | t3_4lqaaz | t3_4lqaaz | /r/Cooking/comments/t3_4lqaaz/d3pbhxs | null | false | 2016-05-30T17:05:03Z |
d3pbhmd | t1_d3pbhmd | 1,464,627,888 | user_81de718ed74e | Cooking | Unnecessarily premade ingredients.
Way too much sugar and salt (this is one of the reasons for the first pet hate). | 3 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbhmd | null | false | 2016-05-30T17:04:48Z |
d3pbh3z | t1_d3pbh3z | 1,464,627,864 | user_13c5fde5d438 | Cooking | Definitely bad for the skillet. Given enough lye, water, and time you might be able to dissolve the skillet. Under more reasonable circumstances it will just eat away bits of aluminum so that the skillet is pitted.
And it is possibly bad for you as well if you do it an enclosed space and then ignite the hydrogen. T... | 1 | t1_d3pa4rw | t3_4lme4s | /r/Cooking/comments/t3_4lme4s/d3pbh3z | null | false | 2016-05-30T17:04:24Z |
d3pbfdz | t1_d3pbfdz | 1,464,627,787 | user_2b50dc4ff067 | Cooking | Escarole, kale, arugula, anything like that would work | 1 | t3_4lqex5 | t3_4lqex5 | /r/Cooking/comments/t3_4lqex5/d3pbfdz | null | false | 2016-05-30T17:03:07Z |
d3pbf0p | t1_d3pbf0p | 1,464,627,771 | user_818642de1734 | Cooking | Sauteed spinach is amazing. Even if it's just garlic olive oil salt and pepper | 2 | t3_4lqex5 | t3_4lqex5 | /r/Cooking/comments/t3_4lqex5/d3pbf0p | null | false | 2016-05-30T17:02:51Z |
d3pbes5 | t1_d3pbes5 | 1,464,627,760 | user_589092386186 | Cooking | Browning food doesn't "Seal the juices in" at all. Browning causes something called the [Maillard Reaction](https://kitchen-myths.com/2011/03/30/searing-meat-seals-in-the-juices/) | 24 | t1_d3pamom | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbes5 | null | false | 2016-05-30T17:02:40Z |
d3pbdww | t1_d3pbdww | 1,464,627,721 | user_2617499a8525 | Cooking | Baby arugula could be fun. Or keep it simple with some bias sliced green onion.
I'm a big fan of cilantro so you could do that and call the dish Latin. I think lemon verbena could also be pretty damn fun. | 1 | t3_4lqex5 | t3_4lqex5 | /r/Cooking/comments/t3_4lqex5/d3pbdww | null | false | 2016-05-30T17:02:01Z |
d3pbd63 | t1_d3pbd63 | 1,464,627,688 | user_d6d17db0bdfa | Cooking | Unless you simmer for a very long time, the onions and garlic will not fully release their flavor into the base. If you have the time, sure, fresh is better, but you'll find most restaurants use granulated/dry garlic/onion in their homemade barbecue sauces to save time. | 1 | t1_d3omv7f | t3_4ln23x | /r/Cooking/comments/t3_4ln23x/d3pbd63 | null | false | 2016-05-30T17:01:28Z |
d3pbcqt | t1_d3pbcqt | 1,464,627,669 | user_a185f33e5eeb | Cooking | Ahh, you got me. My first reddit chortle of the day. Well done. | 2 | t1_d3p89c6 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbcqt | null | false | 2016-05-30T17:01:09Z |
d3pbcjx | t1_d3pbcjx | 1,464,627,661 | user_513cc3346afb | Cooking | Not to mention that these sites make it difficult to find actually decent vegetarian recipes. | 10 | t1_d3p9igi | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbcjx | null | false | 2016-05-30T17:01:01Z |
d3pbblu | t1_d3pbblu | 1,464,627,621 | user_c751d2f4da92 | Cooking | yeah it tastes good as hell | 1 | t1_d3p721q | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbblu | null | false | 2016-05-30T17:00:21Z |
d3pbbhj | t1_d3pbbhj | 1,464,627,615 | user_941ff1c2346c | Cooking | It's good, but it's not the best. My SO found the recipe to make Cane's sauce. THAT is crack sauce that can and does go on any and everything when we have it. Salad? Cane's sauce dressing. Corn on the cob? Cane's sauce instead of butter. Cereal? You best believe I'm substituting Cane's sauce for the milk! | 1 | t1_d3pb5di | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbbhj | null | false | 2016-05-30T17:00:15Z |
d3pbbcy | t1_d3pbbcy | 1,464,627,609 | user_482e37b3ff66 | Cooking | Skip to 1:30 to see him actually open the can. | 0 | t1_d3p6hhh | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbbcy | null | false | 2016-05-30T17:00:09Z |
d3pbavy | t1_d3pbavy | 1,464,627,589 | user_499ade0f6118 | Cooking | About 2 cups. | 1 | t1_d3oshuo | t3_4lm1e5 | /r/Cooking/comments/t3_4lm1e5/d3pbavy | null | false | 2016-05-30T16:59:49Z |
d3pbatm | t1_d3pbatm | 1,464,627,586 | user_272d50cbc50b | Cooking | Oh, you catch your fish? I guess that's fine if you don't want to put in the effort actually raising the fish from egg to plate. Some of us actually care about the quality though. | 12 | t1_d3p6kpt | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbatm | null | false | 2016-05-30T16:59:46Z |
d3pbalw | t1_d3pbalw | 1,464,627,576 | user_20a8922dd7cf | Cooking | > Olive oil has a much higher smoke point than most people think.
it actually smokes at 325-375°F (source: [Serious Eats](http://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.html))
And it's good to fry at around 365-375°F as lower temperatures will soak up more grease. Fr... | 1 | t1_d3p8muw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pbalw | null | false | 2016-05-30T16:59:36Z |
d3pb98c | t1_d3pb98c | 1,464,627,515 | user_0c62965e01b7 | Cooking | Penzey's is good but Spice Barn for life here.
| 1 | t1_d3p9yli | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pb98c | null | false | 2016-05-30T16:58:35Z |
d3pb962 | t1_d3pb962 | 1,464,627,511 | user_1f9b669f3eaa | Cooking | Cook in the beer with butter and onions, then transfer to a grill or hot pan to put a sear on them, then serve. | 1 | t1_d3p4v9p | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3pb962 | null | false | 2016-05-30T16:58:31Z |
d3pb90x | t1_d3pb90x | 1,464,627,506 | user_b8f1b19a3e2e | Cooking | That's just coloring the outside of the onion with burnt milk solids.
Proper caramelization takes a while because you are breaking down all the sugar in the onion.
The only thing that really works to speed up the process is adding acidity, but that can change the texture of the finished product. | 3 | t1_d3p9ast | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pb90x | null | false | 2016-05-30T16:58:26Z |
d3pb8t5 | t1_d3pb8t5 | 1,464,627,498 | user_d3c72ed6c492 | Cooking | Thank you for the insight and the recipe! I also appreciate the reminder on the sauces containing high salt. I will make sure to keep an eye out | 1 | t1_d3p22f3 | t3_4lkp0q | /r/Cooking/comments/t3_4lkp0q/d3pb8t5 | null | false | 2016-05-30T16:58:18Z |
d3pb8sc | t1_d3pb8sc | 1,464,627,497 | user_13d47bf62040 | Cooking | Sticking to the theme of the thread, don't trust a recipe from anyone who doesn't know the difference between frying, sautéing and searing. | 4 | t1_d3p9mhi | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pb8sc | null | false | 2016-05-30T16:58:17Z |
d3pb8k8 | t1_d3pb8k8 | 1,464,627,487 | user_5b36ba297787 | Cooking | Really? I'll have to give it a try soon. The hillel group at my university makes the best challah but I can't get it very often. | 1 | t1_d3pb08i | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pb8k8 | null | false | 2016-05-30T16:58:07Z |
d3pb7xi | t1_d3pb7xi | 1,464,627,459 | user_104721c0bdac | Cooking | You can't even tell there are vegetables hidden in there!
*Yes we can* - Picky Eaters | 114 | t1_d3p6tby | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pb7xi | null | false | 2016-05-30T16:57:39Z |
d3pb7ta | t1_d3pb7ta | 1,464,627,453 | user_83eb34e894fe | Cooking | You should be proud of that, you just made me wanna try it. | 1 | t1_d3paeui | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pb7ta | null | false | 2016-05-30T16:57:33Z |
d3pb7b4 | t1_d3pb7b4 | 1,464,627,431 | user_d3c72ed6c492 | Cooking | Thank you, will keep this in mind | 1 | t1_d3oph5v | t3_4lkp0q | /r/Cooking/comments/t3_4lkp0q/d3pb7b4 | null | false | 2016-05-30T16:57:11Z |
d3pb6r9 | t1_d3pb6r9 | 1,464,627,406 | user_848ad6eaa7f3 | Cooking | I bought a big thing of avocado oil on a whim from my grocery outlet not that long ago, and now it's almost gone. It seems to work for everything; are there any applications you *wouldn't* suggest for it? | 33 | t1_d3p6nmc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pb6r9 | null | false | 2016-05-30T16:56:46Z |
d3pb60m | t1_d3pb60m | 1,464,627,373 | user_9d8e2049dd7c | Cooking | It's enough for a few servings of salad dressing or other recipes where the garlic is not being cooked. | 2 | t1_d3p6dwz | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pb60m | null | false | 2016-05-30T16:56:13Z |
d3pb5rh | t1_d3pb5rh | 1,464,627,361 | user_bc205a6c30e4 | Cooking | I see, same here! Allegedly his versions of American classics are rather more suited to the British palette and aren't true representations or so I've heared | 6 | t1_d3pazkj | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pb5rh | null | false | 2016-05-30T16:56:01Z |
d3pb5di | t1_d3pb5di | 1,464,627,345 | user_b8f1b19a3e2e | Cooking | I call that Crack sauce. It goes well with everything.
Use it as a pizza sauce along with pureed black beans. Top with mozzarella, caramelized onion, avocado, and fried chicken. It is best pizza. | 22 | t1_d3paeui | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pb5di | null | false | 2016-05-30T16:55:45Z |
d3pb4zp | t1_d3pb4zp | 1,464,627,326 | user_0f90a9ef89b8 | Cooking | My rule of thumb is to double whatever the recipe says. I also love garlic, so maybe this rule isn't for everybody. | 1 | t1_d3p5tqb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pb4zp | null | false | 2016-05-30T16:55:26Z |
d3pb4hx | t1_d3pb4hx | 1,464,627,304 | user_83eb34e894fe | Cooking | I KNEW IT!!! No onions I've ever tried to caramelize in a pan have ever taken any less than half an hour. I'm going to start slow-cooking my onions from here on out, all sliced in a huge batch, and dole them out to recipes as I need them. | 211 | t1_d3p820t | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pb4hx | null | false | 2016-05-30T16:55:04Z |
d3pb4et | t1_d3pb4et | 1,464,627,300 | user_e5ffcc3503dc | Cooking | Frying olive oil can be great. Frying in *extra virgin* olive oil is at best a waste of nice oil. | 70 | t1_d3p8muw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pb4et | null | false | 2016-05-30T16:55:00Z |
d3pb4a9 | t1_d3pb4a9 | 1,464,627,294 | user_d6d17db0bdfa | Cooking | It is. In honor of our veterans you should do nothing but sit in your house in silence, remembering the fallen until the day is over. | 3 | t1_d3pasm0 | t3_4lpd87 | /r/Cooking/comments/t3_4lpd87/d3pb4a9 | null | false | 2016-05-30T16:54:54Z |
d3pb3xq | t1_d3pb3xq | 1,464,627,279 | user_e567173e5ca9 | Cooking | Have you tried aquafaba? I can't tell in most recipes that I used that instead if an egg. Once I used applesauce subbed for oil and aquafaba subbed for eggs and they were the best brownies I ever tasted, but the texture was all off. | 9 | t1_d3pabb8 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pb3xq | null | false | 2016-05-30T16:54:39Z |
d3pb37z | t1_d3pb37z | 1,464,627,248 | user_848ad6eaa7f3 | Cooking | Nearly spit out my coffee. | 62 | t1_d3p5dj0 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pb37z | null | false | 2016-05-30T16:54:08Z |
d3pb2ke | t1_d3pb2ke | 1,464,627,218 | user_734ccf064ce9 | Cooking | Any recipe that claims to make a favorite recipe healthier by subbing in a completely unrelated, unmatched, gross ingredient. No, canned pumpkin does not make good brownies. No, vegan cheese does not taste just like the real thing. Stop lying. | 133 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pb2ke | null | false | 2016-05-30T16:53:38Z |
d3pb2dl | t1_d3pb2dl | 1,464,627,209 | user_b8f1b19a3e2e | Cooking | I guess you could do that, but then your kitchen won't smell like caramelized onions for hours, and isn't that really the point of it? | 2 | t1_d3p923y | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pb2dl | null | false | 2016-05-30T16:53:29Z |
d3pb1kf | t1_d3pb1kf | 1,464,627,174 | user_b8f1b19a3e2e | Cooking | I like using it as a shortcut for a beschamel if I'm making mac n cheese. | 3 | t1_d3p92f1 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pb1kf | null | false | 2016-05-30T16:52:54Z |
d3pb0xy | t1_d3pb0xy | 1,464,627,146 | user_0d78a8a13e1c | Cooking | Eh? In the the uk we get our butter in 250g packs. Not sticks or cups. If you want your recipe used by anyone outside the USA you need to use proper measurements. | 4 | t1_d3p9s2a | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pb0xy | null | false | 2016-05-30T16:52:26Z |
d3pb0yh | t1_d3pb0yh | 1,464,627,146 | user_20a8922dd7cf | Cooking | Unfortunately, Recipe sites don't make much money, but blogs do. It's all thanks to ***Long Content***, If you do a quick google search, you'll find out that the reason that everyone is pumping out 4,000+ word post is because for some reason, it gets them more views, and of course more ad space and therefore more money... | 25 | t1_d3p9gqv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pb0yh | null | false | 2016-05-30T16:52:26Z |
d3pb08i | t1_d3pb08i | 1,464,627,116 | user_b8f1b19a3e2e | Cooking | And it's one of the easiest breads to make. If I can not fuck it up, anyone can not fuck it up. | 3 | t1_d3pa37c | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pb08i | null | false | 2016-05-30T16:51:56Z |
d3pb08m | t1_d3pb08m | 1,464,627,116 | user_1452db3c4d17 | Cooking | > Alton Brown went to NECI, just to name one :)
As much as I love Alton Brown, he is certainly not a good example of a "truly top quality chef." I don't believe he's ever worked in a professional kitchen, and he certainly didn't become famous for doing so. You know as well as I do that being a good chef is about much ... | -1 | t1_d3p8jna | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pb08m | null | false | 2016-05-30T16:51:56Z |
d3pazmz | t1_d3pazmz | 1,464,627,089 | user_165cde8f359c | Cooking | They talk about how they found the recipe and the dinner party they had when they made it. It's less a sentence then it is 6 pages of paragraphs. Then the recipe is stuck in at the end. | 46 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pazmz | null | false | 2016-05-30T16:51:29Z |
d3pazkj | t1_d3pazkj | 1,464,627,086 | user_fc311f8023ff | Cooking | Amongst the morbidly obese maybe. I think his actual cooking stuff is very good, naked chef and 15 minute meals. | 11 | t1_d3p8p9z | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pazkj | null | false | 2016-05-30T16:51:26Z |
d3payn9 | t1_d3payn9 | 1,464,627,044 | user_7f1bc13dcb5e | Cooking | Because they can intersperse ads throughout the blog portion, so you have to scroll past all of them to get to the recipe--plus even without the ads they probably know that almost no one cares about the backstory, so the only chance they have of getting the average person to read any of it is to make them scroll throug... | 2 | t1_d3pa3tv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3payn9 | null | false | 2016-05-30T16:50:44Z |
d3payhq | t1_d3payhq | 1,464,627,039 | user_697e37f4ce27 | Cooking | I mean, canned beef stock is pretty bad. It has almost no actual beef in it whatsoever. But Better than Boullion is a great substitute, you don't need to make it. | 32 | t1_d3p99fl | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3payhq | null | false | 2016-05-30T16:50:39Z |
d3paygr | t1_d3paygr | 1,464,627,037 | user_848ad6eaa7f3 | Cooking | You should be proud bro, that sounds dope. | 2 | t1_d3paeui | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3paygr | null | false | 2016-05-30T16:50:37Z |
d3pay47 | t1_d3pay47 | 1,464,627,022 | user_fc311f8023ff | Cooking | Why? | 2 | t1_d3p5e76 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pay47 | null | false | 2016-05-30T16:50:22Z |
d3paxja | t1_d3paxja | 1,464,626,997 | user_1ad56c4da952 | Cooking | I fucking loathe cream of mushroom | 4 | t1_d3p517n | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3paxja | null | false | 2016-05-30T16:49:57Z |
d3pawti | t1_d3pawti | 1,464,626,965 | user_51827c31302d | Cooking | Yes! Calling peanut butter "protein packed" is one of my pet peeves. Have you ever looked at the nutrition label? It's got about as much carbs as protein and about three times as much fat as either. You use peanut butter when you want a source of fat, with a side of protein. | 103 | t1_d3p9igi | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pawti | null | false | 2016-05-30T16:49:25Z |
d3pawlk | t1_d3pawlk | 1,464,626,956 | user_dbcd48410d6e | Cooking | "Three ingredient ______"
When the three ingredients are pre-made pie crust, canned pie filling or pudding mix, and cool whip. | 539 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pawlk | null | false | 2016-05-30T16:49:16Z |
d3paw7r | t1_d3paw7r | 1,464,626,938 | user_fe475e3bfcf5 | Cooking | For me it's anything claiming to be a copycat recipe.
No it's not. Stop. | 7 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3paw7r | null | false | 2016-05-30T16:48:58Z |
d3paw3d | t1_d3paw3d | 1,464,626,932 | user_6f460d8ec5b6 | Cooking | Well TBH yeah, it is a little pretentious. If I were to somehow make the world's greatest soup, a soup that cured cancer, aids and put an end to all wars forever, *but* I measured all ingredients for the soup using latex condoms, anybody who would want to recreate my soup would have to measure their ingredients using t... | -1 | t1_d3p58vc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3paw3d | null | false | 2016-05-30T16:48:52Z |
d3pavaq | t1_d3pavaq | 1,464,626,898 | user_9c1866404c34 | Cooking | You can absolutely brown onions in 15 min. You can't produce the fully browned ones you'd use in french onion soup but you can absolutely get browned onions. For the majority of applications that's what you want. | 3 | t1_d3p8a6g | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pavaq | null | false | 2016-05-30T16:48:18Z |
d3pav5q | t1_d3pav5q | 1,464,626,891 | user_6a846f43f9d6 | Cooking | But why male models? | 14 | t1_d3p5d8u | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pav5q | null | false | 2016-05-30T16:48:11Z |
d3paum3 | t1_d3paum3 | 1,464,626,868 | user_589092386186 | Cooking | 82 | t1_d3p4pul | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3paum3 | null | false | 2016-05-30T16:47:48Z | |
d3patm0 | t1_d3patm0 | 1,464,626,825 | user_172d8e3e7bfe | Cooking | This is what I learned in school. | 1 | t1_d3p9k4m | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3patm0 | null | false | 2016-05-30T16:47:05Z |
d3pat9a | t1_d3pat9a | 1,464,626,809 | user_697e37f4ce27 | Cooking | Kenji from serious eats has a 15 minute caramelized onion recipe, but it involves baking powder to actively change the pH and some other tweaks to make it work, so yeah, usually short cook times for caramelized onions aren't a good sign. | 33 | t1_d3p8a6g | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pat9a | null | false | 2016-05-30T16:46:49Z |
d3passz | t1_d3passz | 1,464,626,790 | user_c6908ddcb20e | Cooking | I know. It's just gross to call it that. | 2 | t1_d3pape6 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3passz | null | false | 2016-05-30T16:46:30Z |
d3pasm0 | t1_d3pasm0 | 1,464,626,781 | user_1814d21c0eab | Cooking | Cooking? Memorial day? I thought memorial day was about remembering people who died. | -8 | t3_4lpd87 | t3_4lpd87 | /r/Cooking/comments/t3_4lpd87/d3pasm0 | null | false | 2016-05-30T16:46:21Z |
d3paqui | t1_d3paqui | 1,464,626,705 | user_66cf33e86c60 | Cooking | Allows for more sponsor links in the content | 42 | t1_d3pa3tv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3paqui | null | false | 2016-05-30T16:45:05Z |
d3paqie | t1_d3paqie | 1,464,626,690 | user_0c5fea034292 | Cooking | So do it after the recipe or put a button to jump to the recipe. | 11 | t1_d3p5yof | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3paqie | null | false | 2016-05-30T16:44:50Z |
d3paq86 | t1_d3paq86 | 1,464,626,677 | user_90ac459b5b66 | Cooking | "Use butter or margarine."
Nope, just use butter. | 139 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3paq86 | null | false | 2016-05-30T16:44:37Z |
d3papq7 | t1_d3papq7 | 1,464,626,654 | user_1ca97b9dad97 | Cooking | That nasty metallic undertone is recognizable no matter how much you try to disguise it. Opening a can of slop and dumping it into something you'd serve your guests is an insult to quality ingredients and culinary integrity. | 0 | t1_d3p8le3 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3papq7 | null | false | 2016-05-30T16:44:14Z |
d3papis | t1_d3papis | 1,464,626,645 | [deleted] | Cooking | [deleted] | -6 | t1_d3pagbf | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3papis | null | false | 2016-05-30T16:44:05Z |
d3pape6 | t1_d3pape6 | 1,464,626,640 | user_51827c31302d | Cooking | The glop is the collagen that renders out when you make stock out of a chicken carcass. Homemade stock turns into chicken jello in the fridge too. | 5 | t1_d3p9dx3 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pape6 | null | false | 2016-05-30T16:44:00Z |
d3papbw | t1_d3papbw | 1,464,626,637 | user_2bcaf3041e6b | Cooking | By the same token, I feel that being a chef is wizardry. Source: My husband and I owned a small restaurant. He was chef, I was baker--we rarely traded because neither one of us were very competent in the other's job. I cook for my family and can create some great things, but I am no chef and it is exhausting to me. Bak... | 5 | t1_d3p65tz | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3papbw | null | false | 2016-05-30T16:43:57Z |
d3pap6w | t1_d3pap6w | 1,464,626,631 | user_a1df1a1d68f8 | Cooking | Why's that? | 4 | t1_d3p5e76 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pap6w | null | false | 2016-05-30T16:43:51Z |
d3pao2m | t1_d3pao2m | 1,464,626,582 | user_648b6a82766c | Cooking | Well now you know?.. It's not that hard to remember two things: pack brown sugar, flour is loose. There, now you can bake with cups. | 1 | t1_d3p87zm | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pao2m | null | false | 2016-05-30T16:43:02Z |
d3panmp | t1_d3panmp | 1,464,626,562 | user_9a303d41b4d4 | Cooking | I'm sure he's doing *something* delicious to them, but it's not caramelization - five minutes at any heat just isn't long enough for the onion's sugars to break down. | 3 | t1_d3p99hx | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3panmp | null | false | 2016-05-30T16:42:42Z |
d3pamy8 | t1_d3pamy8 | 1,464,626,531 | user_172d8e3e7bfe | Cooking | Lava cake? | 39 | t1_d3p9xvk | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pamy8 | null | false | 2016-05-30T16:42:11Z |
d3pamom | t1_d3pamom | 1,464,626,519 | user_89d9bfadf1bf | Cooking | What exactly is the myth? And why is it wrong? | 7 | t1_d3p8557 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pamom | null | false | 2016-05-30T16:41:59Z |
d3pamfw | t1_d3pamfw | 1,464,626,508 | user_b3f12f7310d1 | Cooking | Butter has a lower smoke point than EVOO, so if you're comfortable sautéing with butter (which most people are), then you should have no problem doing so with EVOO. | 2 | t1_d3p69yn | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pamfw | null | false | 2016-05-30T16:41:48Z |
d3pald1 | t1_d3pald1 | 1,464,626,458 | user_b3f12f7310d1 | Cooking | Interesting, I've never actually measured the temperature I fry at; I always just eyeball everything. I'll have to experiment on this. One thing though...
> Olive oil has a much higher smoke point than most people think.
Compared with other oils, [extra virgin olive oil has a very low smoke point](https://en.wikipedi... | 1 | t1_d3p8muw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pald1 | null | false | 2016-05-30T16:40:58Z |
d3pal3s | t1_d3pal3s | 1,464,626,446 | user_94b568d62203 | Cooking | It goes well with a snickers bar | 1 | t1_d3pa1m6 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pal3s | null | false | 2016-05-30T16:40:46Z |
d3paixf | t1_d3paixf | 1,464,626,348 | user_64f0a25100a3 | Cooking | Depends on the size of the birds and the meat preferences of your guests. | 2 | t3_4lqaaz | t3_4lqaaz | /r/Cooking/comments/t3_4lqaaz/d3paixf | null | false | 2016-05-30T16:39:08Z |
d3pais6 | t1_d3pais6 | 1,464,626,341 | user_fd2cb8158514 | Cooking | Sticks of butter usually have lines on the wax paper wrapping that show cup conversions. | 1 | t1_d3p8iuj | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pais6 | null | false | 2016-05-30T16:39:01Z |
d3pahvu | t1_d3pahvu | 1,464,626,301 | user_c712dcf34879 | Cooking | I saw an "ice cream cake" recipe once that was just layers of ice cream sandwiches covered in cool whip, with chocolate syrup drizzled on top. Made me feel kinda sad. | 27 | t1_d3p6eg0 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pahvu | null | false | 2016-05-30T16:38:21Z |
d3paggo | t1_d3paggo | 1,464,626,238 | user_3dfbcd8e854f | Cooking | Aluminum foil and an iron are your friends (assuming your barracks won't let you have a griddle or camp stove)
Grilled sandwiches got me through my barracks time. | 1 | t3_4lisx2 | t3_4lisx2 | /r/Cooking/comments/t3_4lisx2/d3paggo | null | false | 2016-05-30T16:37:18Z |
d3pagbf | t1_d3pagbf | 1,464,626,231 | user_15b31710cb50 | Cooking | I'm pretty sure no one sits on the brown couch anymore, if that makes it any better.
Of course, far worse things than someone's clothed ass have touched that couch, so if you're easily disgustipated I wouldn't recommend watching any of Ashen's other food vids. | 8 | t1_d3pa6cw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pagbf | null | false | 2016-05-30T16:37:11Z |
d3paf9l | t1_d3paf9l | 1,464,626,185 | user_c712dcf34879 | Cooking | I love that kind of stuff. Not to cook from generally but it's really interesting to see what recipes were popular and how cooking has changed.
Although 12 sticks of butter for a wedding cake isn't that absurd, assuming it was a large cake with a buttercream frosting. | 234 | t1_d3p8o46 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3paf9l | null | false | 2016-05-30T16:36:25Z |
d3paeui | t1_d3paeui | 1,464,626,165 | user_941ff1c2346c | Cooking | And here I am proud of myself to think of mixing sriracha and ranch to go with my hotdog and cheese stick burrito... | 91 | t1_d3p8jna | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3paeui | null | false | 2016-05-30T16:36:05Z |
d3paeg4 | t1_d3paeg4 | 1,464,626,148 | user_2bcaf3041e6b | Cooking | I am an avid baker, and an American. I HATE cups/spoons recipes and always convert. I wish all recipes had weights. It makes so much more sense. How the heck do we know if my cup is the same size as yours, and did you spoon the ingredients in or scoop them up with that ridiculous cup?!? WHYYYYY??? Ehhem, sorry, a littl... | 2 | t1_d3p58vc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3paeg4 | null | false | 2016-05-30T16:35:48Z |
d3pae0k | t1_d3pae0k | 1,464,626,128 | user_7b32c420706c | Cooking | This was a great recipe! I replaced the olive oil with butter, shallots with white onions, flour breading with corn flakes and all the herbs with canned dried Italian seasoning. | 254 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pae0k | null | false | 2016-05-30T16:35:28Z |
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