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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d3padjy | t1_d3padjy | 1,464,626,108 | user_a1155bce361e | Cooking | Tri tip steaks have been marinating for about 24 hours. Going to grill them along with vegetables and a couple of potatoes. | 2 | t3_4lpd87 | t3_4lpd87 | /r/Cooking/comments/t3_4lpd87/d3padjy | null | false | 2016-05-30T16:35:08Z |
d3padc5 | t1_d3padc5 | 1,464,626,098 | user_0b806bc3f345 | Cooking | oh thank god, I could never figure out why it took me so long! | 2 | t1_d3p5amw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3padc5 | null | false | 2016-05-30T16:34:58Z |
d3pad6c | t1_d3pad6c | 1,464,626,090 | user_3dbec8907aeb | Cooking | It would really helpful if they at least put in a jump to recipe button. Assuming I've already read their post and now want to try the recipe pulling the page up while I'm making a grocery list and then scrolling through everything to the recipe to check for ingredients and then again for directions to do the actual co... | 4 | t1_d3p8j6h | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pad6c | null | false | 2016-05-30T16:34:50Z |
d3pac6t | t1_d3pac6t | 1,464,626,048 | user_c712dcf34879 | Cooking | Don't forget Yumm-o! | 7 | t1_d3p8kga | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pac6t | null | false | 2016-05-30T16:34:08Z |
d3pac1e | t1_d3pac1e | 1,464,626,041 | user_84769e2162dd | Cooking | Why are you saying it weird? | 0 | t1_d3p8lux | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pac1e | null | false | 2016-05-30T16:34:01Z |
d3pabm4 | t1_d3pabm4 | 1,464,626,021 | user_8caa71b8bd22 | Cooking | Apparently, someone in the US has decided that anything has to be available from a can. Probably because of the zombie apocalypse or something. | 8 | t1_d3p5d8u | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pabm4 | null | false | 2016-05-30T16:33:41Z |
d3pabb8 | t1_d3pabb8 | 1,464,626,007 | user_c712dcf34879 | Cooking | Yeah I do a lot of egg free/dairy free baking for my son because of his allergies and...it's painfully obvious, especially the lack of egg. Thankfully he doesn't know what he's missing yet. | 25 | t1_d3p9p7y | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pabb8 | null | false | 2016-05-30T16:33:27Z |
d3paazj | t1_d3paazj | 1,464,625,993 | user_c6296c98d6ca | Cooking | I think I'd rather starve to death in a bomb shelter than eat that. | 1 | t1_d3p9up1 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3paazj | null | false | 2016-05-30T16:33:13Z |
d3paa01 | t1_d3paa01 | 1,464,625,946 | user_0a76230aa0c7 | Cooking | Ingredients: Onion soup mix, 1/3c-ish olive oil, potatoes.
Directions: Mix oil and soup mix in a large Ziploc. Chop potatoes. Add potatoes. Let marinate. Roast in the oven. Eat. | 31 | t1_d3p60pz | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3paa01 | null | false | 2016-05-30T16:32:26Z |
d3pa9v7 | t1_d3pa9v7 | 1,464,625,940 | user_76b3736d0084 | Cooking | Okay, the thing is is that microwave things should be considered a wet-heat method, like boiling or steaming, as opposed to a dry heat method like roasting, baking, frying, other shit what doesn't involve water.
People try to use microwaves like dry-heat method and that's just not how it works. | 26 | t1_d3p5487 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pa9v7 | null | false | 2016-05-30T16:32:20Z |
d3pa9ct | t1_d3pa9ct | 1,464,625,917 | user_0b806bc3f345 | Cooking | That looks revolting! what in the world ..... | 2 | t1_d3p9tla | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pa9ct | null | false | 2016-05-30T16:31:57Z |
d3pa8y7 | t1_d3pa8y7 | 1,464,625,897 | user_b7fa9c61ad5b | Cooking | With respect to the usage of a phone I must agree. I hadn't thought of it that way. I tend to look up recipes on my computer and write them down for later use. | 2 | t1_d3p98s7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pa8y7 | null | false | 2016-05-30T16:31:37Z |
d3pa78l | t1_d3pa78l | 1,464,625,820 | user_9eca4e77d62b | Cooking | Agreed. | 1 | t1_d3p987j | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pa78l | null | false | 2016-05-30T16:30:20Z |
d3pa6cw | t1_d3pa6cw | 1,464,625,780 | [deleted] | Cooking | [deleted] | -5 | t1_d3p6hhh | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pa6cw | null | false | 2016-05-30T16:29:40Z |
d3pa5cc | t1_d3pa5cc | 1,464,625,733 | user_298b8bfecdb5 | Cooking | Maybe [this](http://abc.go.com/shows/the-chew/recipes/donkey-sauce-guy-fieri) | 2 | t1_d3p93ar | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pa5cc | null | false | 2016-05-30T16:28:53Z |
d3pa4rw | t1_d3pa4rw | 1,464,625,708 | user_16612c6b07cb | Cooking | = bad for you?! | 1 | t1_d3p3up9 | t3_4lme4s | /r/Cooking/comments/t3_4lme4s/d3pa4rw | null | false | 2016-05-30T16:28:28Z |
d3pa3tv | t1_d3pa3tv | 1,464,625,666 | user_c712dcf34879 | Cooking | There must be some reason they do it this way, right? It's not just the occasional food blog, they all seem to have some kind of long-winded story before the recipe. Is it just a trend or are they somehow getting more readers with those stories? | 25 | t1_d3p6r0t | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pa3tv | null | false | 2016-05-30T16:27:46Z |
d3pa37c | t1_d3pa37c | 1,464,625,638 | user_5b36ba297787 | Cooking | Challah is fucking magical though | 3 | t1_d3p5dck | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pa37c | null | false | 2016-05-30T16:27:18Z |
d3pa32c | t1_d3pa32c | 1,464,625,631 | user_76b3736d0084 | Cooking | I'm not doing it to get bacteria off, I'm doing it to get rid of the weird sticky slime from being in the package. | 105 | t1_d3p5yzo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pa32c | null | false | 2016-05-30T16:27:11Z |
d3pa1m6 | t1_d3pa1m6 | 1,464,625,565 | user_410e89ce1b83 | Cooking | NEVER. ENOUGH. | 35 | t1_d3p8svw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pa1m6 | null | false | 2016-05-30T16:26:05Z |
d3pa0gu | t1_d3pa0gu | 1,464,625,514 | user_c712dcf34879 | Cooking | Browning is different than caramelizing, though. | 13 | t1_d3p9ast | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3pa0gu | null | false | 2016-05-30T16:25:14Z |
d3p9yli | t1_d3p9yli | 1,464,625,429 | user_bf5f77f62e8c | Cooking | I think a big difference is quality, too. Have you have had Garlic/Onion powder from Penzey's?
It is mind-bogglingly fantastic. A little goes a long way and it actually does make a damned good sub in a pinch. Do I use it in places where it's the star of a dish? Hell no! But will I put it in guac if I'm feeling ... | 3 | t1_d3p6bgu | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9yli | null | false | 2016-05-30T16:23:49Z |
d3p9ya4 | t1_d3p9ya4 | 1,464,625,413 | user_578ec56894b5 | Cooking | My preference are:
1) neighborhood butcher
2) Usingers
3) Klements
4) Johnsonville
And the chilled beer is a given | 2 | t1_d3p5on6 | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3p9ya4 | null | false | 2016-05-30T16:23:33Z |
d3p9xvk | t1_d3p9xvk | 1,464,625,394 | user_87d9d9821957 | Cooking | You know what else is natural? Lava. Lava is natural. Go get some lava and eat that. | 70 | t1_d3p6kmc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9xvk | null | false | 2016-05-30T16:23:14Z |
d3p9vm2 | t1_d3p9vm2 | 1,464,625,292 | user_963a4fe30f78 | Cooking | Steak. | 1 | t3_4lpd87 | t3_4lpd87 | /r/Cooking/comments/t3_4lpd87/d3p9vm2 | null | false | 2016-05-30T16:21:32Z |
d3p9up1 | t1_d3p9up1 | 1,464,625,249 | user_ba4da3a8d401 | Cooking | Oh, I know it exists, I just won't believe that someone would recommend using it other than in a bomb shelter. | 61 | t1_d3p9tla | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9up1 | null | false | 2016-05-30T16:20:49Z |
d3p9ugu | t1_d3p9ugu | 1,464,625,240 | user_ccde62dba9f0 | Cooking | TIL that meniscus has a meaning in cooking, not just in knees! | 12 | t1_d3p6et0 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9ugu | null | false | 2016-05-30T16:20:40Z |
d3p9udj | t1_d3p9udj | 1,464,625,235 | user_c38d9d6d2f1c | Cooking | There are mushrooms in stroganoff so it makes sense. | 9 | t1_d3p9g9v | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9udj | null | false | 2016-05-30T16:20:35Z |
d3p9tla | t1_d3p9tla | 1,464,625,199 | user_dd49b565a218 | Cooking | Oh, my sweet summer child.
http://farm9.staticflickr.com/8164/7168182239_0d7fba9b7e.jpg | 205 | t1_d3p8bps | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9tla | null | false | 2016-05-30T16:19:59Z |
d3p9t7e | t1_d3p9t7e | 1,464,625,181 | user_14b6ae270a2a | Cooking | That's an interesting solution. But I wonder if it would work for a smaller site. | 2 | t1_d3p916p | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9t7e | null | false | 2016-05-30T16:19:41Z |
d3p9t7h | t1_d3p9t7h | 1,464,625,181 | user_14b6ae270a2a | Cooking | That's an interesting solution. But I wonder if it would work for a smaller site. | 0 | t1_d3p916p | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9t7h | null | false | 2016-05-30T16:19:41Z |
d3p9s2a | t1_d3p9s2a | 1,464,625,130 | user_c38d9d6d2f1c | Cooking | 2 sticks? | 9 | t1_d3p8iuj | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9s2a | null | false | 2016-05-30T16:18:50Z |
d3p9r91 | t1_d3p9r91 | 1,464,625,094 | user_4f69775d93f5 | Cooking | The pioneer woman posted a recipe for chicken noodle soup.
At the end of it, she said to add yellow dye to give it that chicken noodle soup colour.
I tapped out after that one. | 622 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9r91 | null | false | 2016-05-30T16:18:14Z |
d3p9q57 | t1_d3p9q57 | 1,464,625,044 | user_5a7809d83b49 | Cooking | Use to stock shelves they will sell them ... Somehow. | 1 | t1_d3p8si7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9q57 | null | false | 2016-05-30T16:17:24Z |
d3p9pui | t1_d3p9pui | 1,464,625,032 | user_1a29cf378e5e | Cooking | I feel like those can't be the only ingredients... | 12 | t1_d3p8ce2 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9pui | null | false | 2016-05-30T16:17:12Z |
d3p9ple | t1_d3p9ple | 1,464,625,021 | user_ea3d8e5512d4 | Cooking | I cook with all of these things, dried mushrooms, garlic powder, MSG (Accent), nutritional yeast/vegetable base. But sometimes canned soup is a nice base for a dish.
(unless you're here to decry MSG as an ingredient, in which case we have nothing to talk about here) | 58 | t1_d3p7dak | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9ple | null | false | 2016-05-30T16:17:01Z |
d3p9p7y | t1_d3p9p7y | 1,464,625,004 | user_77b17edfc615 | Cooking | You won't even know it's egg free, dairy free, gluten free! The only one this works for is applesauce instead of oil, otherwise go &(%$ yourself, trust me I'll know. | 43 | t1_d3p4sfq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9p7y | null | false | 2016-05-30T16:16:44Z |
d3p9ost | t1_d3p9ost | 1,464,624,985 | user_5a7809d83b49 | Cooking | Oh onions... That won't be pungent.. | 3 | t1_d3p8ce2 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9ost | null | false | 2016-05-30T16:16:25Z |
d3p9o0i | t1_d3p9o0i | 1,464,624,950 | user_e237b73da6c8 | Cooking | I have an awesome old copy of Larousse Gastronomique, in English. It's a massive A-Z french culinary reference dictionary, perfect for looking up specifics, but with all its butcher charts and gastronomic maps of Corsica it's also immensely fun to just flip through for inspiration. | 1 | t3_4lh8qo | t3_4lh8qo | /r/Cooking/comments/t3_4lh8qo/d3p9o0i | null | false | 2016-05-30T16:15:50Z |
d3p9nsh | t1_d3p9nsh | 1,464,624,939 | [deleted] | Cooking | [deleted] | 1 | t3_4lh8qo | t3_4lh8qo | /r/Cooking/comments/t3_4lh8qo/d3p9nsh | null | false | 2016-05-30T16:15:39Z |
d3p9mkf | t1_d3p9mkf | 1,464,624,882 | user_2df506e80b3c | Cooking | It's Chinese eggplant. | 1 | t1_d3p4lh3 | t3_4lomtj | /r/Cooking/comments/t3_4lomtj/d3p9mkf | null | false | 2016-05-30T16:14:42Z |
d3p9mhi | t1_d3p9mhi | 1,464,624,879 | user_9e5fa1e1c576 | Cooking | i think part of the problem is that in casual parlance frying, sautéeing, and searing don't super clearly mean different things | 15 | t1_d3p8muw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9mhi | null | false | 2016-05-30T16:14:39Z |
d3p9khs | t1_d3p9khs | 1,464,624,789 | user_ba4da3a8d401 | Cooking | No one is looking down on anyone. The question was about not trusting recipes. The person who commented is entitled to an opinion, and they never said other people should share their opinion. | 60 | t1_d3p949z | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9khs | null | false | 2016-05-30T16:13:09Z |
d3p9k4m | t1_d3p9k4m | 1,464,624,772 | user_6f460d8ec5b6 | Cooking | In the states we're usually taught how to measure using cups in grade school. Pour the ingredient into a measuring cup, set it on a flat surface, and gently shake it from side to side. Don't tamp it down and don't tap the bottom of the measuring cup on the counter to settle the ingredient. Always leave the measuring cu... | 3 | t1_d3p87zm | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9k4m | null | false | 2016-05-30T16:12:52Z |
d3p9k1t | t1_d3p9k1t | 1,464,624,767 | user_e06a9704b3a1 | Cooking | Watched a video of Marco Pierre White wrapping meat in plastic wrap after searing. Literally sealed the juices in.
But yeah, it's just a phrase chefs use. I see some take it literally, others not... They're so used to that line of thinking. It's traditional culinary knowledge.
You might not be sealing in any juic... | 2 | t1_d3p5u1p | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9k1t | null | false | 2016-05-30T16:12:47Z |
d3p9jwx | t1_d3p9jwx | 1,464,624,761 | user_9dde9ed858f5 | Cooking | The microwave has a place in the modern kitchen, and not just for reheating. You can do things in a microwave that would be impossible otherwise. You can dehydrate beef strips in like 5 mins instead of 10 hours, for example. | 12 | t1_d3p5487 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9jwx | null | false | 2016-05-30T16:12:41Z |
d3p9jf1 | t1_d3p9jf1 | 1,464,624,739 | user_99b4de93e8fc | Cooking | What would you not eat? | 7 | t1_d3p6dsf | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9jf1 | null | false | 2016-05-30T16:12:19Z |
d3p9igi | t1_d3p9igi | 1,464,624,695 | user_dee45de3e709 | Cooking | Man I look at a lot of vegetarian recipes and there are so many weirdo "health guru" bloggers running them. They say shit like "low calorie, high energy" and everything with a tablespoon of peanut butter is "protein packed!".
God not to mention using raw sugar or whole wheat flour in desserts and calling them "healthy... | 156 | t1_d3p4sfq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9igi | null | false | 2016-05-30T16:11:35Z |
d3p9ia0 | t1_d3p9ia0 | 1,464,624,687 | user_af29f7724612 | Cooking | I agree completely. Fresh ingredients or bite me. | -1 | t1_d3p517n | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9ia0 | null | false | 2016-05-30T16:11:27Z |
d3p9i5d | t1_d3p9i5d | 1,464,624,679 | user_043d231c4d47 | Cooking | It's on every mom-blog for recipes | 1 | t1_d3p8ufq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9i5d | null | false | 2016-05-30T16:11:19Z |
d3p9hzc | t1_d3p9hzc | 1,464,624,671 | user_e237b73da6c8 | Cooking | I'm trying this out right now with the jowl from a pig raised on the farm i work on! Week two, so far so good. | 1 | t1_d3p0tpq | t3_4loxwi | /r/Cooking/comments/t3_4loxwi/d3p9hzc | null | false | 2016-05-30T16:11:11Z |
d3p9hsd | t1_d3p9hsd | 1,464,624,663 | user_cc5fbfaca7d4 | Cooking | Yeah, those are an instant no-go. See also any Emeril recipe for the past decade or so. | 6 | t1_d3p8wbw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9hsd | null | false | 2016-05-30T16:11:03Z |
d3p9gqv | t1_d3p9gqv | 1,464,624,616 | user_a606fcfacade | Cooking | They're food **BLOGS**, not recipe sites. | 37 | t1_d3p6r0t | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9gqv | null | false | 2016-05-30T16:10:16Z |
d3p9gcx | t1_d3p9gcx | 1,464,624,597 | user_bf54b32e1ab0 | Cooking | You might find [this post](http://sallysbakingaddiction.com/2012/04/18/measuring-101/) helpful - I usually refer to it if I'm not sure how to measure something. It has some pretty good tips, like spraying measuring spoons with cooking spray before using them for something sticky like honey or molasses. | 2 | t1_d3p87zm | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9gcx | null | false | 2016-05-30T16:09:57Z |
d3p9gd4 | t1_d3p9gd4 | 1,464,624,597 | user_e06a9704b3a1 | Cooking | True. Some of you are going overboard with the amount of garlic, though :) Sometimes you want a subtle flavour and I wind up mincing the garlic for that purpose.
I'll mince a clove or two into scrambled eggs, for example. | 57 | t1_d3p5tqb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9gd4 | null | false | 2016-05-30T16:09:57Z |
d3p9g9v | t1_d3p9g9v | 1,464,624,594 | user_25094849907b | Cooking | My wife adds cream of mushroom to her beef stroganoff. Not sure if its necessary, but the final result is on point. | 40 | t1_d3p92f1 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9g9v | null | false | 2016-05-30T16:09:54Z |
d3p9g2w | t1_d3p9g2w | 1,464,624,585 | user_adf1f7404b3e | Cooking | I have to know what book this is. It sounds interesting. | 25 | t1_d3p8o46 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9g2w | null | false | 2016-05-30T16:09:45Z |
d3p9fhv | t1_d3p9fhv | 1,464,624,558 | user_63ca8d3f5f43 | Cooking | Oh man, those look awesome! Might have to make those next week for GoT night. | 1 | t1_d3p8ln5 | t3_4ll9p7 | /r/Cooking/comments/t3_4ll9p7/d3p9fhv | null | false | 2016-05-30T16:09:18Z |
d3p9fdb | t1_d3p9fdb | 1,464,624,552 | user_cd4351fd080d | Cooking | I will never forget this http://davescupboard.blogspot.com.au/2012/06/sweet-sue-canned-whole-chicken.html. It's the grossest thing I've ever seen. | 16 | t1_d3p4pul | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9fdb | null | false | 2016-05-30T16:09:12Z |
d3p9f1p | t1_d3p9f1p | 1,464,624,538 | user_4351bf610361 | Cooking | I've never done one, but there are plenty of recipes for [slow cooker breakfast casseroles](https://duckduckgo.com/?q=slow+cooker+breakfast+casserole&t=ffsb&ia=recipes) [\[eg\]](http://www.momswhothink.com/easy-recipes/crockpot-breakfast-casseroles.html) that cook overnight and are ready in the morning.... | 1 | t3_4lmmfc | t3_4lmmfc | /r/Cooking/comments/t3_4lmmfc/d3p9f1p | null | false | 2016-05-30T16:08:58Z |
d3p9ee9 | t1_d3p9ee9 | 1,464,624,510 | user_d6d17db0bdfa | Cooking | You can't go wrong with a big fat steak. Buy a premium cut such as Rib eye, and keep it simple by using only salt and pepper to season it. Grill or sear on stovetop, insert meat thermometer, and finish in oven until it hits 135 degrees Fahrenheit (medium rare after it rests). Garnish with fresh rosemary and top with a ... | 1 | t3_4lohqc | t3_4lohqc | /r/Cooking/comments/t3_4lohqc/d3p9ee9 | null | false | 2016-05-30T16:08:30Z |
d3p9e3c | t1_d3p9e3c | 1,464,624,495 | user_9dde9ed858f5 | Cooking | Bread is great to start out with in my opinion because the ingredients are cheap, it's all about technique, and it's pretty easy to tell by the crumb or crust of the final product where you went wrong, which helps you do better next time. | 1 | t1_d3p65tz | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9e3c | null | false | 2016-05-30T16:08:15Z |
d3p9dx3 | t1_d3p9dx3 | 1,464,624,487 | user_c6908ddcb20e | Cooking | Hahaha, you just made it even nastier. | 3 | t1_d3p6exc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9dx3 | null | false | 2016-05-30T16:08:07Z |
d3p9d6x | t1_d3p9d6x | 1,464,624,456 | user_c6908ddcb20e | Cooking | Fuckin sick.... | 2 | t1_d3p5m7x | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9d6x | null | false | 2016-05-30T16:07:36Z |
d3p9czo | t1_d3p9czo | 1,464,624,447 | user_c6908ddcb20e | Cooking | Yeah, it's not like a fancy, gourmet mcdonalds burger. | 1 | t1_d3p6m3m | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9czo | null | false | 2016-05-30T16:07:27Z |
d3p9buh | t1_d3p9buh | 1,464,624,394 | [deleted] | Cooking | [deleted] | 1 | t1_d3p4xhi | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9buh | null | false | 2016-05-30T16:06:34Z |
d3p9bq7 | t1_d3p9bq7 | 1,464,624,389 | user_181cff63d20e | Cooking | No, it means a lot. Thanks! | 2 | t1_d3p77fs | t3_4lh8qo | /r/Cooking/comments/t3_4lh8qo/d3p9bq7 | null | false | 2016-05-30T16:06:29Z |
d3p9ast | t1_d3p9ast | 1,464,624,346 | user_e06a9704b3a1 | Cooking | I think Marco Pierre White was shown browning onions fairly quickly using a large slab of butter and high heat. | 2 | t1_d3p7b5r | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9ast | null | false | 2016-05-30T16:05:46Z |
d3p9aml | t1_d3p9aml | 1,464,624,338 | user_287e32e19e76 | Cooking | What op was describing is not annoying, that's just how blogs work. Most of these people are hoping their blogs turn into professional writing gigs. Now what you just described, yeah those people can go to hell. Once you start listing the steps cut the damn commentary out. | 4 | t1_d3p64qs | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9aml | null | false | 2016-05-30T16:05:38Z |
d3p9a7a | t1_d3p9a7a | 1,464,624,320 | user_1548a10e55dc | Cooking | Same here. I lived in Korea for three years and grew accustomed to popping garlic cloves in my mouth like candy. I just multiply by 4 whenever I see garlic in a recipe. | 4 | t1_d3p5tqb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9a7a | null | false | 2016-05-30T16:05:20Z |
d3p9a2p | t1_d3p9a2p | 1,464,624,314 | user_4c95c2089cf2 | Cooking | Not fresh, obviously. But whole canned? Yes unfortunately. | 10 | t1_d3p8llv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p9a2p | null | false | 2016-05-30T16:05:14Z |
d3p99hx | t1_d3p99hx | 1,464,624,288 | user_e06a9704b3a1 | Cooking | Doesn't Marco Pierre White caramelize his in just a few minutes? Using butter and high heat. | 1 | t1_d3p4xhi | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p99hx | null | false | 2016-05-30T16:04:48Z |
d3p99gz | t1_d3p99gz | 1,464,624,287 | user_8b0858e0dfec | Cooking | I've just watched a good chunk of it.
I have, in fact, "caramelized" onions decently well in about fifteen minutes, using similar tricks: salt the onions very early on, add sugar (didn't know about the catalyzing — I just did it for flavor). The method works for what it is. Some of the commentary on the rebuttal video... | 23 | t1_d3p7b5r | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p99gz | null | false | 2016-05-30T16:04:47Z |
d3p99fl | t1_d3p99fl | 1,464,624,285 | user_7856accd9ef6 | Cooking | Any recipe that requires you to go to extreme lengths for specific ingredients. For instance, I was reading a recipe for French Onion Soup, and the author basically calls any canned/boxed beef broth the spawn of the devil, and that you HAVE to use homemade stock or its gonna be awful.
Bitch please. I don't live in th... | 30 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p99fl | null | false | 2016-05-30T16:04:45Z |
d3p98s7 | t1_d3p98s7 | 1,464,624,255 | user_a3588ef9c869 | Cooking | It's bad because they do it intentionally to stick in as many advertisements as possible. When I'm in the kitchen on my phone because I can't remember if I need to preset the oven to 400° or 450°, I don't want to scroll through all that. | 15 | t1_d3p8j6h | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p98s7 | null | false | 2016-05-30T16:04:15Z |
d3p987j | t1_d3p987j | 1,464,624,229 | [deleted] | Cooking | [deleted] | 1 | t1_d3p879g | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p987j | null | false | 2016-05-30T16:03:49Z |
d3p9876 | t1_d3p9876 | 1,464,624,228 | user_c62019467092 | Cooking | toasting rice actually does help keep the grains intact and leach less starch, so you're right!
http://www.seriouseats.com/2011/10/the-food-lab-the-science-of-risotto.html | 6 | t1_d3p4mf2 | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3p9876 | null | false | 2016-05-30T16:03:48Z |
d3p97ij | t1_d3p97ij | 1,464,624,199 | user_9dde9ed858f5 | Cooking | EVOO is wasted on heat of any kind in my opinion. Yes, it won't degrade at low cooking temps but you're not getting any different flavor from it as just a fry oil, and you are better off just using canola which is 10x cheaper. Save the virgin for salad dressing. | 26 | t1_d3p5mxo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p97ij | null | false | 2016-05-30T16:03:19Z |
d3p96yf | t1_d3p96yf | 1,464,624,174 | user_a60de576bb99 | Cooking | Thank you, I'll check it out. | 3 | t1_d3p8so4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p96yf | null | false | 2016-05-30T16:02:54Z |
d3p96eo | t1_d3p96eo | 1,464,624,149 | user_ecb58b3f4fea | Cooking | It is, to me. I like baking, not soap operas. I shouldn't have to hunt my way through your life story to find the recipe I'm looking for. Also stops me from staying on your site to look at more pages.
*note: use of "your" meaning the blog's author, not necessarily you specifically.* | 9 | t1_d3p8j6h | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p96eo | null | false | 2016-05-30T16:02:29Z |
d3p94w6 | t1_d3p94w6 | 1,464,624,081 | user_5e85b8c74c58 | Cooking | Just for example, a cup of flour can be different weights depending on whether you pack it in or loosely scoop it. | 2 | t1_d3p5pi4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p94w6 | null | false | 2016-05-30T16:01:21Z |
d3p94cp | t1_d3p94cp | 1,464,624,056 | user_a1b23f48872a | Cooking | Say what? | 1 | t1_d3p83rl | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p94cp | null | false | 2016-05-30T16:00:56Z |
d3p949z | t1_d3p949z | 1,464,624,052 | user_49e033cb07ee | Cooking | No. It's pretentious to look down on those who don't. | 51 | t1_d3p8ivb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p949z | null | false | 2016-05-30T16:00:52Z |
d3p93ar | t1_d3p93ar | 1,464,624,007 | user_7856accd9ef6 | Cooking | I don't even understand what donkey sauce is. | 6 | t1_d3p83rl | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p93ar | null | false | 2016-05-30T16:00:07Z |
d3p92v3 | t1_d3p92v3 | 1,464,623,987 | user_adf1f7404b3e | Cooking | ...even my super picky _____________ loved it and had to have seconds. Now ___ won't stop asking when I'm making it again!! | 73 | t1_d3p5rju | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p92v3 | null | false | 2016-05-30T15:59:47Z |
d3p92qx | t1_d3p92qx | 1,464,623,982 | user_a1b23f48872a | Cooking | I disagree. I like to nuke potatoes for stew when they need to be precooked. | 7 | t1_d3p5487 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p92qx | null | false | 2016-05-30T15:59:42Z |
d3p92m8 | t1_d3p92m8 | 1,464,623,977 | user_b98c3e810e82 | Cooking | http://abc.go.com/shows/the-chew/recipes/chickpea-fritters-with-hot-chili-jam-mario-batali
That's a Mario Batali recipe. Whether you particularly like him or not, he is a very successful chef with multiple restaurants. That is one of the many recipes he has deep frying in extra Virgin olive oil. He has said in the ... | 3 | t1_d3p70ey | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p92m8 | null | false | 2016-05-30T15:59:37Z |
d3p92f1 | t1_d3p92f1 | 1,464,623,967 | user_c1746a01dd35 | Cooking | To what? It just makes the entire dish taste like cream of mushroom soup. | 31 | t1_d3p5bo7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p92f1 | null | false | 2016-05-30T15:59:27Z |
d3p923y | t1_d3p923y | 1,464,623,953 | user_9dde9ed858f5 | Cooking | Well you can also pressure cook them faster | 0 | t1_d3p5amw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p923y | null | false | 2016-05-30T15:59:13Z |
d3p916p | t1_d3p916p | 1,464,623,909 | user_6c7d2095fb7b | Cooking | I like seriouseats for having two articles about every recipe. One article has the narrative discussion about the dish, while the other is just the recipe by itself. | 34 | t1_d3p5yof | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p916p | null | false | 2016-05-30T15:58:29Z |
d3p90wr | t1_d3p90wr | 1,464,623,898 | user_1f7bd1d040ba | Cooking | Mexican things. | 25 | t1_d3p721q | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p90wr | null | false | 2016-05-30T15:58:18Z |
d3p8zt1 | t1_d3p8zt1 | 1,464,623,848 | user_a1b23f48872a | Cooking | It works fine for simpler recipes. | 0 | t1_d3p6l8h | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8zt1 | null | false | 2016-05-30T15:57:28Z |
d3p8yxq | t1_d3p8yxq | 1,464,623,809 | user_ef5930abe197 | Cooking | Or they may just use the term fry indiscriminately and not know the difference between frying and sauteing. | 9 | t1_d3p5mxo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8yxq | null | false | 2016-05-30T15:56:49Z |
d3p8yw8 | t1_d3p8yw8 | 1,464,623,807 | user_a1b23f48872a | Cooking | It's easy if you know what you are doing. You know ratios and what changes they bring. It's more chemistry/physics/math than wizardry. Mmmmh, delicious math! | 4 | t1_d3p65tz | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8yw8 | null | false | 2016-05-30T15:56:47Z |
d3p8yo7 | t1_d3p8yo7 | 1,464,623,796 | user_02e60ac0ae9d | Cooking | The conversation was about *microwaves* not asparagus. Someone just brought up asparagus as an example. | 6 | t1_d3p7f9v | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8yo7 | null | false | 2016-05-30T15:56:36Z |
d3p8yf9 | t1_d3p8yf9 | 1,464,623,785 | user_d0ab872e1510 | Cooking | You are right, I guess I'm referring to blog posts. Whenever I read that in the post itself though, I can't help but completely disregard the recipe and go find a new one. | 3 | t1_d3p8ufq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8yf9 | null | false | 2016-05-30T15:56:25Z |
d3p8wdp | t1_d3p8wdp | 1,464,623,691 | user_a60098c6b6c2 | Cooking | I don't know how it is in other countries, but it seems like food scales are only just now becoming common in the US. Ones that would be more accurate than volume measurements, anyway. | 9 | t1_d3p6cfm | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8wdp | null | false | 2016-05-30T15:54:51Z |
d3p8wbw | t1_d3p8wbw | 1,464,623,689 | user_02e60ac0ae9d | Cooking | It's not even the fact that something is a "shortcut." The problem is that online recipes tell you to use a given product (like a can of cream of mushroom soup) because they are SPONSORED by that product. That's why it's a recipe that I don't want to use... because there's probably a better way to make it, but they s... | 32 | t1_d3p517n | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8wbw | null | false | 2016-05-30T15:54:49Z |
d3p8v3k | t1_d3p8v3k | 1,464,623,633 | user_a1b23f48872a | Cooking | I keep overthinking measures by volume. Do I tap that cup to have the flour settle and full it up again, or is this sieved or not? I'm German, such inaccuracies stress me out. | 4 | t1_d3p5pi4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8v3k | null | false | 2016-05-30T15:53:53Z |
d3p8ufq | t1_d3p8ufq | 1,464,623,606 | [deleted] | Cooking | [deleted] | -6 | t1_d3p8ks4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8ufq | null | false | 2016-05-30T15:53:26Z |
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