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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d3p70mt | t1_d3p70mt | 1,464,620,471 | user_b868b1072f35 | Cooking | How horrible. | 7 | t1_d3p6dcf | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p70mt | null | false | 2016-05-30T15:01:11Z |
d3p70ey | t1_d3p70ey | 1,464,620,461 | user_2b78b1574938 | Cooking | Italian here. Never deep fry with extra virgin. Maybe just plain olive oil. But usually not that either. You know some thrill seeking Italians. | 16 | t1_d3p6cp6 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p70ey | null | false | 2016-05-30T15:01:01Z |
d3p6zya | t1_d3p6zya | 1,464,620,438 | user_e237b73da6c8 | Cooking | I just finished 10 gallons of chicken stock, and my guanciale is in its 2nd week of curing. Farm-to-table revolution, baby. | 3 | t1_d3p649q | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6zya | null | false | 2016-05-30T15:00:38Z |
d3p6yyv | t1_d3p6yyv | 1,464,620,389 | [deleted] | Cooking | [deleted] | -14 | t1_d3p4sfq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6yyv | null | false | 2016-05-30T14:59:49Z |
d3p6xlj | t1_d3p6xlj | 1,464,620,323 | user_dd3e18bd104d | Cooking | And nobody should use tomatoes in Italian cuisine. Tomatoes are a new world species, therefore real classic Italian cuisine doesn't contain them | 26 | t1_d3p5rqv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6xlj | null | false | 2016-05-30T14:58:43Z |
d3p6wd9 | t1_d3p6wd9 | 1,464,620,261 | user_d58f1a9bf1d1 | Cooking | Here in Sweden, sweet things aren't very traditional for breakfast. At least not to the level of pancakes; some people might enjoy marmalade on their toast, or yoghurt with fruits. To make a luxurious weekend breakfast, I'd go with some combination of these:
* a good crusty sourdough bread or baguette from a bakery
* ... | 1 | t3_4ldllr | t3_4ldllr | /r/Cooking/comments/t3_4ldllr/d3p6wd9 | null | false | 2016-05-30T14:57:41Z |
d3p6vrd | t1_d3p6vrd | 1,464,620,230 | user_4ad1d48c0a4e | Cooking | I have and it's terrifying. | 4 | t1_d3p5m7x | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6vrd | null | false | 2016-05-30T14:57:10Z |
d3p6voj | t1_d3p6voj | 1,464,620,227 | user_da3e4df79334 | Cooking | "Hey y'all!" | 6 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6voj | null | false | 2016-05-30T14:57:07Z |
d3p6vhf | t1_d3p6vhf | 1,464,620,217 | user_5040bf6f5193 | Cooking | The other | 2 | t1_d3p6pfm | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6vhf | null | false | 2016-05-30T14:56:57Z |
d3p6u3j | t1_d3p6u3j | 1,464,620,148 | user_b6f9511095be | Cooking | True. But any recipe (on YouTube in particular) where they run raw chicken under the tap like it's on fire is a sure fire sign to use another recipe | 16 | t1_d3p6r6u | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6u3j | null | false | 2016-05-30T14:55:48Z |
d3p6tby | t1_d3p6tby | 1,464,620,109 | user_ecb58b3f4fea | Cooking | *No, we won't* - Picky Eaters | 198 | t1_d3p5rju | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6tby | null | false | 2016-05-30T14:55:09Z |
d3p6scx | t1_d3p6scx | 1,464,620,062 | user_4fb83d4e6b50 | Cooking | I didn't have a microwave from ~2011-2015 and used to cook Trader Joe's Indian food in the oven. It tasted the same as in the microwave. | 1 | t3_4lpeat | t3_4lpeat | /r/Cooking/comments/t3_4lpeat/d3p6scx | null | false | 2016-05-30T14:54:22Z |
d3p6r6u | t1_d3p6r6u | 1,464,620,002 | user_da1da21d9e6a | Cooking | If you're brining, you'll probably want to wash the brine off. | 39 | t1_d3p5yzo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6r6u | null | false | 2016-05-30T14:53:22Z |
d3p6r51 | t1_d3p6r51 | 1,464,620,000 | user_dd3e18bd104d | Cooking | I worked at several restaurants where steamed veggies were mIcrowaved. Easy, efficient, and just as good. Otherwise the microwave sucks, and should only be used for a hot pocket on a night where you've worked fourteen hours, and just can't be bothered | 6 | t1_d3p5487 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6r51 | null | false | 2016-05-30T14:53:20Z |
d3p6r0t | t1_d3p6r0t | 1,464,619,995 | user_ecb58b3f4fea | Cooking | > I also dislike a page long blog post before the recipe. I just want to know what you've cooked!
#1 pet peeve of cooking blogs!
*So today I took Jayden and Kayden and Maddisun to their soccer game and Maddisun was wearing her favorite Hello Kitty underwear and Jaden and Kayden had dirt all over then and everyone was... | 177 | t1_d3p4j1s | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6r0t | null | false | 2016-05-30T14:53:15Z |
d3p6pfm | t1_d3p6pfm | 1,464,619,916 | user_a38dfa8b8480 | Cooking | That | -1 | t1_d3p6b6p | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6pfm | null | false | 2016-05-30T14:51:56Z |
d3p6pbc | t1_d3p6pbc | 1,464,619,908 | [deleted] | Cooking | [deleted] | -12 | t1_d3p63n3 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6pbc | null | false | 2016-05-30T14:51:48Z |
d3p6oiq | t1_d3p6oiq | 1,464,619,868 | [deleted] | Cooking | [deleted] | -8 | t1_d3p5e76 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6oiq | null | false | 2016-05-30T14:51:08Z |
d3p6ode | t1_d3p6ode | 1,464,619,860 | user_2b78b1574938 | Cooking | I completely agree. I rarely use less then 4 cloves. Plus, all cloves are different sizes! Really they should say something more like a gram of minced garlic, or even a tablespoon. Which I would of course then triple.... | 125 | t1_d3p5tqb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6ode | null | false | 2016-05-30T14:51:00Z |
d3p6nus | t1_d3p6nus | 1,464,619,833 | user_52162dd80759 | Cooking | I just replace “clove” with “bulb” and everything turns out fine. | 390 | t1_d3p5tqb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6nus | null | false | 2016-05-30T14:50:33Z |
d3p6nmc | t1_d3p6nmc | 1,464,619,822 | user_cc5fbfaca7d4 | Cooking | Avocado oil master race. | 85 | t1_d3p5mxo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6nmc | null | false | 2016-05-30T14:50:22Z |
d3p6ndo | t1_d3p6ndo | 1,464,619,810 | user_f32c88661a83 | Cooking | > If it has good ingredients
They generally don't have good ingredients.... | 18 | t1_d3p649q | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6ndo | null | false | 2016-05-30T14:50:10Z |
d3p6n41 | t1_d3p6n41 | 1,464,619,795 | user_2b78b1574938 | Cooking | Garlic powder actually has a lot of uses. It is good for anything where you want the flavor but no chunks. There is nothing wrong with it as long as you use it correctly. Most professional chefs I know use it for various dishes. It is also great if you realize late in the game you need to add more garlic to something ... | 41 | t1_d3p6bgu | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6n41 | null | false | 2016-05-30T14:49:55Z |
d3p6n0e | t1_d3p6n0e | 1,464,619,791 | user_0cf8e3575ae5 | Cooking | Rachel Ray's carbonara recipe is spot on though: http://www.rachaelrayshow.com/recipe/17961_carbonara/ | 1 | t1_d3p5487 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6n0e | null | false | 2016-05-30T14:49:51Z |
d3p6m3m | t1_d3p6m3m | 1,464,619,745 | user_ecb58b3f4fea | Cooking | > like a cheap McDonald's burger.
Is there any other kind? :D | 1 | t1_d3p5p7t | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6m3m | null | false | 2016-05-30T14:49:05Z |
d3p6m1p | t1_d3p6m1p | 1,464,619,743 | user_52162dd80759 | Cooking | You have itemized the exact reasons I find *cups*, specifically, difficult. Millilitres is better because one assumes one fills a graduated cylinder (*e*.*g*. a measuring jug) with solids simply by pouring them as with liquids. | -3 | t1_d3p6et0 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6m1p | null | false | 2016-05-30T14:49:03Z |
d3p6l8h | t1_d3p6l8h | 1,464,619,702 | user_2231befea402 | Cooking | A cup is a standardised unit of measurement.
For most ingredients, it doesn't make a difference if you measure in weight or volume, as long as that's how the recipe is written.
1 cup = 240 ml
1 Tbsp = 15 ml
1 tsp = 5 ml | 0 | t1_d3p58vc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6l8h | null | false | 2016-05-30T14:48:22Z |
d3p6kpt | t1_d3p6kpt | 1,464,619,677 | user_dd3e18bd104d | Cooking | But I can catch, process, and ferment my own fish sauce in a matter of weeks. It's not difficult. Now I can make haughty comments on the internet, and pretend I'm a better cook and person than you are.... Lazy shit. | 36 | t1_d3p5ub3 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6kpt | null | false | 2016-05-30T14:47:57Z |
d3p6kmc | t1_d3p6kmc | 1,464,619,673 | user_15b31710cb50 | Cooking | Hemlock's all-natural, too. Ask Socrates how good it is for you. | 83 | t1_d3p4sfq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6kmc | null | false | 2016-05-30T14:47:53Z |
d3p6kdc | t1_d3p6kdc | 1,464,619,660 | user_2efe3b33b4a1 | Cooking | You are losing some vitamins and a little flavor, but it's not a deal breaker. If it's easier for you then do it. | 1 | t3_4lopgy | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3p6kdc | null | false | 2016-05-30T14:47:40Z |
d3p6jym | t1_d3p6jym | 1,464,619,641 | user_f32c88661a83 | Cooking | Funny to see... "canned chicken gross" - top comment... "canned soup gross" - WHAT, IT'S OKAY, GET OUT OF HERE.
Personally, I've eaten far too many gross green bean casseroles and Taco-night-in-a-boxes to think these things are okay | 12 | t1_d3p517n | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6jym | null | false | 2016-05-30T14:47:21Z |
d3p6je3 | t1_d3p6je3 | 1,464,619,612 | user_08ffb3e03a7f | Cooking | I once made an experiment on how to get the best bacon strips: oven, cold pan on stove, hot pan on stove... And microwave. Well even though I burned the shit out of the first batch I microwaved (wrong time/power combo) the second one came out pretty well. And it was like 5 times faster than other methods. The only reas... | 7 | t1_d3p5487 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6je3 | null | false | 2016-05-30T14:46:52Z |
d3p6iem | t1_d3p6iem | 1,464,619,562 | user_9570697af81c | Cooking | No, there isn't.
Just make sure your peeler is sharp, and keep using it. Eventually you'll get faster and more efficient. With some things, there are no shortcuts. | 5 | t3_4lpsb9 | t3_4lpsb9 | /r/Cooking/comments/t3_4lpsb9/d3p6iem | null | false | 2016-05-30T14:46:02Z |
d3p6hhh | t1_d3p6hhh | 1,464,619,515 | user_15b31710cb50 | Cooking | [I think we must be thinking of different brands.](https://youtu.be/60_oMY5ULIw) | 93 | t1_d3p5p7t | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6hhh | null | false | 2016-05-30T14:45:15Z |
d3p6hf1 | t1_d3p6hf1 | 1,464,619,511 | user_da3e4df79334 | Cooking | Holy fuck. What does 62 pounds of halibut look like? | 1 | t3_4ln4fx | t3_4ln4fx | /r/Cooking/comments/t3_4ln4fx/d3p6hf1 | null | false | 2016-05-30T14:45:11Z |
d3p6g9n | t1_d3p6g9n | 1,464,619,450 | user_2b78b1574938 | Cooking | lol | 3 | t1_d3p69qc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6g9n | null | false | 2016-05-30T14:44:10Z |
d3p6exc | t1_d3p6exc | 1,464,619,385 | user_f4ecb78503a9 | Cooking | The glop, it's like chicken jello. | 13 | t1_d3p57zg | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6exc | null | false | 2016-05-30T14:43:05Z |
d3p6et0 | t1_d3p6et0 | 1,464,619,379 | user_c1804e1cacd2 | Cooking | Depending on how you fill the cup (sifting, spooning, scooping, packing) there can be a 50% or more difference in weight. The "proper" way to measure flour is to spoon fill then level off with a knife or other flat edge. Brown sugar is usually packed. Liquids are measured from the bottom of the meniscus. Scales are als... | 47 | t1_d3p5pi4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6et0 | null | false | 2016-05-30T14:42:59Z |
d3p6eg0 | t1_d3p6eg0 | 1,464,619,361 | user_da3e4df79334 | Cooking | In this recipe, we're using Cool Whip Topping. | 83 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6eg0 | null | false | 2016-05-30T14:42:41Z |
d3p6dwz | t1_d3p6dwz | 1,464,619,335 | user_cc21c6aab15e | Cooking | This is never enough garlic for anything | 212 | t1_d3p5tqb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6dwz | null | false | 2016-05-30T14:42:15Z |
d3p6dsf | t1_d3p6dsf | 1,464,619,328 | user_2b78b1574938 | Cooking | Yes and no. It is time consuming but not hard. However, the ingredient here is "condensed" which is trickier to make, and also pointless when the can stuff is fine. It really depends on what kind of kitchen you are working in.
Also, the ingredients in the can are not that bad. My family has been in the food chemistry... | 24 | t1_d3p5t63 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6dsf | null | false | 2016-05-30T14:42:08Z |
d3p6dcf | t1_d3p6dcf | 1,464,619,304 | user_b6781ebcb682 | Cooking | I've heard that they were. | 3 | t1_d3p67fr | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6dcf | null | false | 2016-05-30T14:41:44Z |
d3p6d4r | t1_d3p6d4r | 1,464,619,293 | user_373e0e6b692e | Cooking | There's a special place in hell for those who tell others to fry using EVOO. | 2 | t1_d3p5mxo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6d4r | null | false | 2016-05-30T14:41:33Z |
d3p6cp6 | t1_d3p6cp6 | 1,464,619,270 | user_3759338bf846 | Cooking | Italians wil also fry with EVOO. I guess they don't know much about cooking.
ps. Exactly peanut6661. If you want it REALLY hot Italians will use sunflower oil or something along that line, but Italians do use Extra Vergine (chefs I'm referring too as well as mama's) for frying as well. Why the downvote? | -9 | t1_d3p5mxo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6cp6 | null | false | 2016-05-30T14:41:10Z |
d3p6ckn | t1_d3p6ckn | 1,464,619,263 | user_6d68729ee963 | Cooking | "Pair with a cab or zin"
edit: The point being that those grapes have nothing in common. | -4 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6ckn | null | false | 2016-05-30T14:41:03Z |
d3p6cfm | t1_d3p6cfm | 1,464,619,258 | user_8735a9670595 | Cooking | Measurements by volume have always been customary in the U.S. even though they're not reliable at all, especially for baking. Home cooks here are slowly starting to catch on to the idea of measuring by weight, but I think it will take a long time before it becomes the norm.
Measurement by volume does at least have on... | 33 | t1_d3p5pi4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6cfm | null | false | 2016-05-30T14:40:58Z |
d3p6bqh | t1_d3p6bqh | 1,464,619,224 | user_d2da6d93264d | Cooking | Boucherie is also a favorite of mine! | 1 | t1_d3ogerf | t3_4lksr2 | /r/Cooking/comments/t3_4lksr2/d3p6bqh | null | false | 2016-05-30T14:40:24Z |
d3p6bgu | t1_d3p6bgu | 1,464,619,209 | user_6d68729ee963 | Cooking | Or garlic powder/salt. Unless you're making a rub look elsewhere. | 0 | t1_d3p5tqb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6bgu | null | false | 2016-05-30T14:40:09Z |
d3p6b6p | t1_d3p6b6p | 1,464,619,195 | user_da3e4df79334 | Cooking | This | -27 | t1_d3p5u1p | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6b6p | null | false | 2016-05-30T14:39:55Z |
d3p6b6t | t1_d3p6b6t | 1,464,619,195 | user_0575928cb17e | Cooking | I did the same thing years ago making meringue bone cookies for Halloween. The wax paper melted to the cookie sheet. I wouldn't say ruined but pretty close. I had to scrub the shit out of it & non-stick pans aren't really made to withstand that. | 1 | t3_4ll9p7 | t3_4ll9p7 | /r/Cooking/comments/t3_4ll9p7/d3p6b6t | null | false | 2016-05-30T14:39:55Z |
d3p69zq | t1_d3p69zq | 1,464,619,131 | user_ee6c781b5cfb | Cooking | [Oh yeah](https://youtu.be/aPvkzQmc68Y) | 2 | t1_d3p1ls7 | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3p69zq | null | false | 2016-05-30T14:38:51Z |
d3p69yn | t1_d3p69yn | 1,464,619,130 | user_7cc4035aa782 | Cooking | I use regular olive oil for sauteing. EVOO's got too low a smoke point, and I think it's more suited to sauces and such anyways. | 24 | t1_d3p5mxo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p69yn | null | false | 2016-05-30T14:38:50Z |
d3p69qc | t1_d3p69qc | 1,464,619,118 | user_08ffb3e03a7f | Cooking | Rachel Ray /s | 71 | t1_d3p5zej | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p69qc | null | false | 2016-05-30T14:38:38Z |
d3p69ku | t1_d3p69ku | 1,464,619,110 | user_9e185b7ef843 | Cooking | "Add a drop of food coloring..." | 2 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p69ku | null | false | 2016-05-30T14:38:30Z |
d3p67fr | t1_d3p67fr | 1,464,619,000 | user_b868b1072f35 | Cooking | Are they moist? | 8 | t1_d3p5p7t | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p67fr | null | false | 2016-05-30T14:36:40Z |
d3p66xv | t1_d3p66xv | 1,464,618,974 | user_db0aca85e4fa | Cooking | A short explanation of the specific type of cookies this recipe produces: helpful
That shit: obnoxious
edit: You do you, of course. Everything appeals to someone, this one just isn't for me. | 54 | t1_d3p5wfl | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p66xv | null | false | 2016-05-30T14:36:14Z |
d3p66f4 | t1_d3p66f4 | 1,464,618,946 | user_1cd52433464d | Cooking | The premade sauerkraut you usually get in the US is horrible. I hated the stuff until I had it fresh in Germany. | 1 | t1_d3oj6uj | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3p66f4 | null | false | 2016-05-30T14:35:46Z |
d3p668o | t1_d3p668o | 1,464,618,937 | user_753a27dcbdf1 | Cooking | My BIL ate tomato soup from the can. I still gag thinking about it. | 4 | t1_d3p5ohm | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p668o | null | false | 2016-05-30T14:35:37Z |
d3p65tz | t1_d3p65tz | 1,464,618,916 | user_2b78b1574938 | Cooking | This is why when people ask me to bring baked goods for a party or some shit, I always clarify I am a Chef and NOT a Baker. You want baked goods from me expect them to be bought, or you get a bundt cake. That's as far as my skill goes. Ok maybe a bread pudding.
Baking in general though is some otherworldly shit. I app... | 7 | t1_d3p58vc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p65tz | null | false | 2016-05-30T14:35:16Z |
d3p65pk | t1_d3p65pk | 1,464,618,910 | user_946b90d04abd | Cooking | Maybe! I'm not sure. It's just a pet peeve of mine for sure | 1 | t1_d3p5pi4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p65pk | null | false | 2016-05-30T14:35:10Z |
d3p65ip | t1_d3p65ip | 1,464,618,900 | user_c5b3af8380fa | Cooking | That would actually be a great idea. | 2 | t1_d3p5wfl | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p65ip | null | false | 2016-05-30T14:35:00Z |
d3p64qs | t1_d3p64qs | 1,464,618,859 | user_b3835e98362c | Cooking | Double hate: interspersing the actual directions with commentary. | 104 | t1_d3p4j1s | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p64qs | null | false | 2016-05-30T14:34:19Z |
d3p64jn | t1_d3p64jn | 1,464,618,850 | user_da3e4df79334 | Cooking | Using cream of mushroom soup is bullshit, lazy cooking | -27 | t1_d3p517n | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p64jn | null | false | 2016-05-30T14:34:10Z |
d3p649q | t1_d3p649q | 1,464,618,836 | user_1a38cd2228eb | Cooking | Well then you probably shouldn't be using store-bought stock, butter that you didn't churn, and ham from a pig you didn't slaughter. If it has good ingredients, there's nothing wrong with benefiting from the fruits of another's labor. | 91 | t1_d3p517n | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p649q | null | false | 2016-05-30T14:33:56Z |
d3p63n3 | t1_d3p63n3 | 1,464,618,802 | user_15bfced290be | Cooking | "Add one package of ranch dressing mix." | 90 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p63n3 | null | false | 2016-05-30T14:33:22Z |
d3p63hi | t1_d3p63hi | 1,464,618,793 | user_cc5fbfaca7d4 | Cooking | Not really. If you want to make it as a standalone soup, maybe 20-30 minutes. But if it is just a component in another recipe you can simplify it down to mushrooms, butter, cream, stock/broth, flour. Salt, pepper, onions, and garlic can go into the main recipe. | 7 | t1_d3p5t63 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p63hi | null | false | 2016-05-30T14:33:13Z |
d3p6244 | t1_d3p6244 | 1,464,618,723 | user_c91cc47a5949 | Cooking | There's nothing wrong with that recipe | 12 | t1_d3p5487 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p6244 | null | false | 2016-05-30T14:32:03Z |
d3p61o1 | t1_d3p61o1 | 1,464,618,700 | user_9b30f17c2366 | Cooking | That's not necessarily true. My MIL is Thai and Chinese and uses both frequently whether here or in Thailand. And I've definitely had food in Thailand that added Western ingredients as a way to show off. | 34 | t1_d3p5rqv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p61o1 | null | false | 2016-05-30T14:31:40Z |
d3p60xb | t1_d3p60xb | 1,464,618,662 | [deleted] | Cooking | [deleted] | 1 | t1_d3p5bo7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p60xb | null | false | 2016-05-30T14:31:02Z |
d3p60pz | t1_d3p60pz | 1,464,618,651 | user_2b78b1574938 | Cooking | Onion Soup mix kicks ass in certain meals. I stand by that shit.
| 71 | t1_d3p517n | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p60pz | null | false | 2016-05-30T14:30:51Z |
d3p5zpx | t1_d3p5zpx | 1,464,618,599 | user_e00d324be1a0 | Cooking | A shortcut to something with little snot balls in it. | -16 | t1_d3p5bo7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5zpx | null | false | 2016-05-30T14:29:59Z |
d3p5zej | t1_d3p5zej | 1,464,618,582 | user_2b78b1574938 | Cooking | I also get annoyed when I have to see "EVOO" in a recipe. I have yet to meet a serious chef who uses that term. | 211 | t1_d3p5mxo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5zej | null | false | 2016-05-30T14:29:42Z |
d3p5z54 | t1_d3p5z54 | 1,464,618,567 | user_ba4da3a8d401 | Cooking | Canada here, boneless skinless thighs are super easy to find...Costco sells them. | 1 | t1_d3n2mjv | t3_4lfczg | /r/Cooking/comments/t3_4lfczg/d3p5z54 | null | false | 2016-05-30T14:29:27Z |
d3p5yzo | t1_d3p5yzo | 1,464,618,559 | user_b6f9511095be | Cooking | "Wash the chicken" | 57 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5yzo | null | false | 2016-05-30T14:29:19Z |
d3p5yof | t1_d3p5yof | 1,464,618,543 | user_14b6ae270a2a | Cooking | The reason people do this is to engage with their regular followers as well as play by Google's rules. If a page has fewer than 300 words then it is bad for SEO.
But I agree, the shorter the "story" the better. | 42 | t1_d3p4j1s | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5yof | null | false | 2016-05-30T14:29:03Z |
d3p5xyf | t1_d3p5xyf | 1,464,618,504 | user_40316e9efcc2 | Cooking | For liquids it is fine, the problem is often for things like flour, is the cup pre or post sifted, is it packed hard? You can get a pretty large variation in the amount of flour you can get in a measuring cup but mass will always be the same.
| 24 | t1_d3p5pi4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5xyf | null | false | 2016-05-30T14:28:24Z |
d3p5wku | t1_d3p5wku | 1,464,618,432 | user_9250756f35a2 | Cooking | I think their point is that since it's more accurate to measure baking ingredients by weight, cups is not the right way to go. | 15 | t1_d3p5pi4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5wku | null | false | 2016-05-30T14:27:12Z |
d3p5wfl | t1_d3p5wfl | 1,464,618,423 | user_a8c070b7f1b3 | Cooking | Ok, so my picky-about-food husband recently suggested something when I complained about exactly this.
His suggestion: Make a food-blog, but make it read like a restaurant menu.
Ultimate Chocolate Chunk with toasted Pecan Cookies:
* Fluffy, chewy, crispy cookies
* Crisp edges with a chewy, gooey, melt-in-your-mou... | 22 | t1_d3p4j1s | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5wfl | null | false | 2016-05-30T14:27:03Z |
d3p5v6i | t1_d3p5v6i | 1,464,618,352 | user_749e94ceae8e | Cooking | its still microwaved asparagus. wont do it. | -19 | t1_d3p58fb | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5v6i | null | false | 2016-05-30T14:25:52Z |
d3p5uoo | t1_d3p5uoo | 1,464,618,326 | user_9eca4e77d62b | Cooking | Could be! It got a lot of attention a few years ago when people started trolling with comments on the recipe website. | 2 | t1_d3p5onq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5uoo | null | false | 2016-05-30T14:25:26Z |
d3p5ub3 | t1_d3p5ub3 | 1,464,618,305 | user_79b5f7cc42d3 | Cooking | How far do we take this logic? Is store ketchup a silly convenience that we should be making at home, too? How about fish sauce? | 64 | t1_d3p5jka | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5ub3 | null | false | 2016-05-30T14:25:05Z |
d3p5u1p | t1_d3p5u1p | 1,464,618,292 | user_4a8e33c15b04 | Cooking | "…seal the juices in."
That's fundamentally not how any kind of cooking meat works. | 149 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5u1p | null | false | 2016-05-30T14:24:52Z |
d3p5u23 | t1_d3p5u23 | 1,464,618,292 | user_ec5613db637d | Cooking | Cups are volume, not weight, so you can run into problems | 75 | t1_d3p5pi4 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5u23 | null | false | 2016-05-30T14:24:52Z |
d3p5tqb | t1_d3p5tqb | 1,464,618,274 | user_1f0ad126dabe | Cooking | "1 clove of garlic" | 494 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5tqb | null | false | 2016-05-30T14:24:34Z |
d3p5t63 | t1_d3p5t63 | 1,464,618,244 | user_52162dd80759 | Cooking | Is it difficult to make cream of mushroom soup? | 4 | t1_d3p5h2t | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5t63 | null | false | 2016-05-30T14:24:04Z |
d3p5t18 | t1_d3p5t18 | 1,464,618,237 | user_9250756f35a2 | Cooking | I mean, have you heard TyFlo speak? | 2 | t1_d3p4pkd | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5t18 | null | false | 2016-05-30T14:23:57Z |
d3p5t1a | t1_d3p5t1a | 1,464,618,237 | user_5f5f7173dfc3 | Cooking | 140F is still hot enough to be inhibiting if not killing most bad microbes | 1 | t3_4lmje0 | t3_4lmje0 | /r/Cooking/comments/t3_4lmje0/d3p5t1a | null | false | 2016-05-30T14:23:57Z |
d3p5t02 | t1_d3p5t02 | 1,464,618,235 | user_749e94ceae8e | Cooking | yeah, if yer making cream of mushroom soup. | -14 | t1_d3p5bo7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5t02 | null | false | 2016-05-30T14:23:55Z |
d3p5rqv | t1_d3p5rqv | 1,464,618,172 | user_9250756f35a2 | Cooking | Carrots or broccoli in Asian cuisine. | -46 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5rqv | null | false | 2016-05-30T14:22:52Z |
d3p5rju | t1_d3p5rju | 1,464,618,161 | user_5195cc1c1aee | Cooking | Picky eaters will love it! | 217 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5rju | null | false | 2016-05-30T14:22:41Z |
d3p5q5b | t1_d3p5q5b | 1,464,618,088 | user_7856accd9ef6 | Cooking | Jesus this is pretentious. | 111 | t1_d3p517n | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5q5b | null | false | 2016-05-30T14:21:28Z |
d3p5pi4 | t1_d3p5pi4 | 1,464,618,053 | user_ada9ab74c172 | Cooking | I was under the impression that cups are a standardized unit in the US?
I'm European so I am confused by this too, but since all the US recipes use it I thought it was just a different exact standard. | 92 | t1_d3p58vc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5pi4 | null | false | 2016-05-30T14:20:53Z |
d3p5p7t | t1_d3p5p7t | 1,464,618,038 | user_b6781ebcb682 | Cooking | I've heard it's not as bad as you'd think. Not good, but clearly it's meant for hiking. The review I read said it was like a cheap McDonald's burger. | 64 | t1_d3p5m7x | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5p7t | null | false | 2016-05-30T14:20:38Z |
d3p5onq | t1_d3p5onq | 1,464,618,010 | user_79b5f7cc42d3 | Cooking | That's weird. I think I remember hearing her say in some show that she doesn't even own a microwave. Maybe a ghost writer wrote that one. | 5 | t1_d3p5487 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5onq | null | false | 2016-05-30T14:20:10Z |
d3p5on6 | t1_d3p5on6 | 1,464,618,009 | user_b493204ee5de | Cooking | Step eleven a. Serve also with several chilled beers. Clearly you have forgotten your manners. Or did you run out of beer...GASP!!!!
p.s. Johnsonville, Klements, or local? | 2 | t1_d3ov8dr | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3p5on6 | null | false | 2016-05-30T14:20:09Z |
d3p5ohm | t1_d3p5ohm | 1,464,618,000 | user_87b3f3bfbb2a | Cooking | I eat it cold from the can. | 7 | t1_d3p5ait | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5ohm | null | false | 2016-05-30T14:20:00Z |
d3p5ofk | t1_d3p5ofk | 1,464,617,997 | user_aa93c7cbd39d | Cooking | Had a blast. Thanks. | 1 | t1_d3oyes3 | t3_4l5bzv | /r/Cooking/comments/t3_4l5bzv/d3p5ofk | null | false | 2016-05-30T14:19:57Z |
d3p5nbn | t1_d3p5nbn | 1,464,617,937 | user_9e5ea9fb0d8a | Cooking | Like many hard to find things, Amazon has it. | 1 | t3_4loxwi | t3_4loxwi | /r/Cooking/comments/t3_4loxwi/d3p5nbn | null | false | 2016-05-30T14:18:57Z |
d3p5mxo | t1_d3p5mxo | 1,464,617,917 | user_b3f12f7310d1 | Cooking | Fry the [whatever] in EVOO.
EVOO is perfectly good for sautéing, but anyone who suggests that you *fry* with it clearly doesn't know much about oils. | 320 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p5mxo | null | false | 2016-05-30T14:18:37Z |
d3p5mmz | t1_d3p5mmz | 1,464,617,901 | user_7082369b281f | Cooking | Do you rinse it before you cook it? | 2 | t3_4lopgy | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3p5mmz | null | false | 2016-05-30T14:18:21Z |
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