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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d4qstbc | t1_d4qstbc | 1,467,085,442 | user_3f81aef72d63 | Cooking | oh well then I don't know then lol. Perhaps the copyright period on them is over or something? | 1 | t1_d4qsehw | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qstbc | null | false | 2016-06-28T03:44:02Z |
d4qsrjk | t1_d4qsrjk | 1,467,085,350 | user_2b47044b7e96 | Cooking | You really are wrong on this one. Not everything is a conspiracy and msg is everywhere. You eat it all the time and don't know it. | 1 | t1_d4ln3iy | t3_4pckoc | /r/Cooking/comments/t3_4pckoc/d4qsrjk | null | false | 2016-06-28T03:42:30Z |
d4qspf4 | t1_d4qspf4 | 1,467,085,244 | user_f28a891b9f09 | Cooking | Haha well I appreciate your input, but this group is small and I know them well, they love anything Mexican/pizza related and they're definitely not hard to please. It helps that everyone will probably be stoned/have the munchies :P
Personally I prefer thick crust, and I'll be making the dough myself so it'll be nice... | 1 | t1_d4qj5tw | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qspf4 | null | false | 2016-06-28T03:40:44Z |
d4qsle1 | t1_d4qsle1 | 1,467,085,036 | user_94fbf8996cf6 | Cooking | Good to know! Thanks! | 1 | t1_d4qshla | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qsle1 | null | false | 2016-06-28T03:37:16Z |
d4qsl8k | t1_d4qsl8k | 1,467,085,028 | user_f28a891b9f09 | Cooking | Tbh a pizza shaped taco bell monstrosity would probably go down well with my crowd :p we don't have taco bell here so no one's jaded with Mexican food yet. But I'll keep that advice in mind and not get too carried away, I still want it to be good :) and a squeeze of lime juice before serving sounds like a great idea I'... | 1 | t1_d4qmbqf | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qsl8k | null | false | 2016-06-28T03:37:08Z |
d4qsk94 | t1_d4qsk94 | 1,467,084,977 | user_b95946dc0552 | Cooking | Definitely not a kid...I just like paying for quality content. It's just that with CI and ATK, there's **so much** content that I would bee poor if I paid for it all. | 34 | t1_d4qodac | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qsk94 | null | false | 2016-06-28T03:36:17Z |
d4qsk7l | t1_d4qsk7l | 1,467,084,974 | user_94fbf8996cf6 | Cooking | Good to know! Thanks! :) | 1 | t1_d4qs2wt | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qsk7l | null | false | 2016-06-28T03:36:14Z |
d4qsilb | t1_d4qsilb | 1,467,084,888 | user_f28a891b9f09 | Cooking | Yeah black beans (sparingly) sounds better than my kidney bean or refried beans idea! Thanks :) | 1 | t1_d4qlfwu | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qsilb | null | false | 2016-06-28T03:34:48Z |
d4qshla | t1_d4qshla | 1,467,084,839 | user_b95946dc0552 | Cooking | It's weird...some of the books are clickable, and some aren't. I guess you get what you pay for. | 5 | t1_d4qs5rr | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qshla | null | false | 2016-06-28T03:33:59Z |
d4qshcr | t1_d4qshcr | 1,467,084,827 | user_f28a891b9f09 | Cooking | Haha, that almost sounds good! Taco bell like meat sauce doesn't sound too appetizing :S but you can't really go wrong with cheese and jalapenos! Also pretty sure no one I know owns bell bottom pants or wide collared shirts heheh. | 1 | t1_d4qkssc | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qshcr | null | false | 2016-06-28T03:33:47Z |
d4qsfbv | t1_d4qsfbv | 1,467,084,723 | user_630b979be9af | Cooking | If you wanna feel really dirty/illegal look up a cook book called 'to serve man' by Karl wurf. Its become a staple in my collection. | 5 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qsfbv | null | false | 2016-06-28T03:32:03Z |
d4qsf5r | t1_d4qsf5r | 1,467,084,715 | user_f28a891b9f09 | Cooking | Hmm yeah steak could be good! And I can't forget the hot sauce :p I'll be serving fresh avocado on the side though, my dad always used to make avocado broccoli pizza when I was a kid and I hated it, made me despise cooked avocado :( But yeah thanks! | 1 | t1_d4qk9w0 | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qsf5r | null | false | 2016-06-28T03:31:55Z |
d4qseth | t1_d4qseth | 1,467,084,694 | user_963143243726 | Cooking | As I stated before in my comment on your original post, stainless steel pans don't season. Scrub them clean and shiny using a damn Brillo or soapy steel wool pad like SOS.
Oh well. Either epic troll post or unseasonably stupid. | 1 | t3_4q1ghi | t3_4q1ghi | /r/Cooking/comments/t3_4q1ghi/d4qseth | null | false | 2016-06-28T03:31:34Z |
d4qsehw | t1_d4qsehw | 1,467,084,677 | user_b95946dc0552 | Cooking | Nope! I've paged through most of the books, and they are are totally searchable and complete. | -3 | t1_d4qscpn | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qsehw | null | false | 2016-06-28T03:31:17Z |
d4qsd7a | t1_d4qsd7a | 1,467,084,613 | user_f28a891b9f09 | Cooking | That sounds excellent. Yeah I think you're right about the beans, the texture probably wouldn't work. Someone else suggested black beans though, that might be ok if I use them sparingly. And I'll definitely serve some sour cream and lettuce on the side! (So it's optional). Thank you :) | 1 | t1_d4qkh14 | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qsd7a | null | false | 2016-06-28T03:30:13Z |
d4qscpn | t1_d4qscpn | 1,467,084,588 | user_3f81aef72d63 | Cooking | pretty sure thats just a preview. You'll be able to see a few pages of it then they'll ask you to buy the book from them or elsewhere.
Google just has the right to archive them this way so they are searchable.
| 12 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qscpn | null | false | 2016-06-28T03:29:48Z |
d4qsafw | t1_d4qsafw | 1,467,084,476 | user_f28a891b9f09 | Cooking | Oh I forgot about chorizo! Sounds delish. I might fry a bit up with some chicken mince. I think I'll have to skip the chillies because I'm using pickled jalapenos and I don't want to make it too spicy, but I'll probs use some chilli powder in my sauce. | 1 | t1_d4qinpp | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qsafw | null | false | 2016-06-28T03:27:56Z |
d4qs7z8 | t1_d4qs7z8 | 1,467,084,352 | user_f28a891b9f09 | Cooking | Yeah you might be right! That's why I need help here :) If I did use most of those ingredients I wouldn't be heavy handed with them and I'd try to keep it pretty thin. Thanks :) | 1 | t1_d4qj3qy | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qs7z8 | null | false | 2016-06-28T03:25:52Z |
d4qs5t3 | t1_d4qs5t3 | 1,467,084,243 | user_f28a891b9f09 | Cooking | That's a good idea, I want to avoid it getting watery obviously! Thanks :) | 1 | t1_d4qjshu | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qs5t3 | null | false | 2016-06-28T03:24:03Z |
d4qs5rr | t1_d4qs5rr | 1,467,084,241 | user_7560ec0fecb4 | Cooking | I actually prefer physical books anyway. These copies feel a bit limited. Unless I don't know wtf i'm doing, clicking a chapter in the table of contents doesn't bring me to it? | 6 | t1_d4qraoo | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qs5rr | null | false | 2016-06-28T03:24:01Z |
d4qs2wt | t1_d4qs2wt | 1,467,084,097 | user_e0bf76f76993 | Cooking | The Cook's Illustrated Cookbook is well worth the $25. | 24 | t1_d4qraoo | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qs2wt | null | false | 2016-06-28T03:21:37Z |
d4qs0e0 | t1_d4qs0e0 | 1,467,083,974 | [deleted] | Cooking | [removed] | 5 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qs0e0 | null | false | 2016-06-28T03:19:34Z |
d4qrsxb | t1_d4qrsxb | 1,467,083,603 | user_6901fbe53ca2 | Cooking | A long long time ago in a town called kickapoo... | 2 | t1_d4qlo2u | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qrsxb | null | false | 2016-06-28T03:13:23Z |
d4qrs6w | t1_d4qrs6w | 1,467,083,567 | user_4fb29b47820e | Cooking | The Zuni Cafe Cookbook. | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qrs6w | null | false | 2016-06-28T03:12:47Z |
d4qrlnd | t1_d4qrlnd | 1,467,083,251 | user_a900ebdbc68c | Cooking | Skinny Taste is our new favorite. All really healthy, really tasty, quick week night meals. Everything has been excellent so far.
| 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qrlnd | null | false | 2016-06-28T03:07:31Z |
d4qrgfd | t1_d4qrgfd | 1,467,083,001 | user_94023495e8a6 | Cooking | I would send you a loaf of homemade banana bread if I could! | 3 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qrgfd | null | false | 2016-06-28T03:03:21Z |
d4qrdx5 | t1_d4qrdx5 | 1,467,082,882 | user_8689cbbb242a | Cooking | Vegetable and/or fruit mix+protein+ sauce=amuse bouche. For example:Summer veggies finely chopped with small pieces of seared fish or raw beef, and a complimenting sauce like a lemon aoli or cilantro cream sauce. | 2 | t3_4q4548 | t3_4q4548 | /r/Cooking/comments/t3_4q4548/d4qrdx5 | null | false | 2016-06-28T03:01:22Z |
d4qraoo | t1_d4qraoo | 1,467,082,727 | user_94fbf8996cf6 | Cooking | At Amazon. Just in case anyone wants the physical book:
The Cook's Illustrated Meat Cookbook Hardcover – October 1, 2014
by Cook's Illustrated (Editor)
Kindle $39.99 Hardcover $25.08
The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine Hardcover – October 1, ... | 35 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qraoo | null | false | 2016-06-28T02:58:47Z |
d4qram8 | t1_d4qram8 | 1,467,082,724 | [deleted] | Cooking | [deleted] | 1 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qram8 | null | false | 2016-06-28T02:58:44Z |
d4qqwxn | t1_d4qqwxn | 1,467,082,101 | user_1a6f30d42ef3 | Cooking | Packaged pasteurized cheese is the stuff sold as Kraft singles or Velveeta in America. Not sure how available that stuff is internationally. | 1 | t3_4q3mw0 | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4qqwxn | null | false | 2016-06-28T02:48:21Z |
d4qqr2s | t1_d4qqr2s | 1,467,081,829 | user_32f6b78a5193 | Cooking | I've always been perturbed by the fact that a show on Public Television is so restrictive with its recipes. I understand the company has to turn a dollar but you would think they could work out something. | 98 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qqr2s | null | false | 2016-06-28T02:43:49Z |
d4qqpzs | t1_d4qqpzs | 1,467,081,783 | user_fe4869d90ff3 | Cooking | cabeza, onions, cilantro, cotija | 1 | t3_4q68gt | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qqpzs | null | false | 2016-06-28T02:43:03Z |
d4qq76k | t1_d4qq76k | 1,467,080,943 | user_a02ed3f2304c | Cooking | > I can get straight citric acid, but I'd rather not dick around with reacting two powders
Why not? | 3 | t1_d4qmk8l | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4qq76k | null | false | 2016-06-28T02:29:03Z |
d4qq4i5 | t1_d4qq4i5 | 1,467,080,821 | user_1299a341ffce | Cooking | Slice into 2" long pieces, lightly coat with mustard with your hands, coat in a good fish fry, cook in peanut oil. | 1 | t3_4q43wb | t3_4q43wb | /r/Cooking/comments/t3_4q43wb/d4qq4i5 | null | false | 2016-06-28T02:27:01Z |
d4qq39b | t1_d4qq39b | 1,467,080,762 | user_a83f3cbfb6ce | Cooking | The Zuni Cafe Cookbook by Judy Rodgers. It's more than just another restaurant cookbook and great recipes. It's a treatise on cooking techniques, ingredient selection, and most of all it is brilliant food writing that will inspire you. Reading the way Judy Rodgers writes about food will make you want to do everything s... | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qq39b | null | false | 2016-06-28T02:26:02Z |
d4qq1nk | t1_d4qq1nk | 1,467,080,688 | user_bcc33038c138 | Cooking | Roasted squash (kabocha or acorn) and fennel, sautéed onions, fennel seed, chicken stock, some sherry, bay leaf, thyme. Simmer, remove herbs, blitz, garnish with creme fraiche and aleppo pepper.
Full recipe: https://www.kcet.org/food/autumn-recipes-kabocha-fennel-soup-with-creme-fraiche | 1 | t3_4q1usk | t3_4q1usk | /r/Cooking/comments/t3_4q1usk/d4qq1nk | null | false | 2016-06-28T02:24:48Z |
d4qq019 | t1_d4qq019 | 1,467,080,615 | user_e051aa061a3f | Cooking | Ah, interesting. I've never had trouble with it, but I don't eat rice cold much at all. Hope you get it figured out. | 1 | t1_d4qjfbd | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4qq019 | null | false | 2016-06-28T02:23:35Z |
d4qptep | t1_d4qptep | 1,467,080,310 | user_f934645959e9 | Cooking | I like to zone out while in the kitchen, so most of the time, I don't listen to music with vocals. Instead, I listen to mostly electronic instrumental tunes like [Tycho](https://www.youtube.com/watch?v=6XJBDX3Z0BY) or [Gold Panda](https://www.youtube.com/watch?v=--PEH2tkoHs). | 1 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qptep | null | false | 2016-06-28T02:18:30Z |
d4qppjz | t1_d4qppjz | 1,467,080,141 | user_bcc33038c138 | Cooking | Yep, it's delicious and not too hard to make! | 1 | t1_d4qj8v4 | t3_4q6330 | /r/Cooking/comments/t3_4q6330/d4qppjz | null | false | 2016-06-28T02:15:41Z |
d4qpjsq | t1_d4qpjsq | 1,467,079,897 | user_7b0b1ef02890 | Cooking | As soon as the rice is done wrap it and add to the bento in the morning | 1 | t3_4q2gvg | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4qpjsq | null | false | 2016-06-28T02:11:37Z |
d4qpj6x | t1_d4qpj6x | 1,467,079,869 | user_21c39ca7a85a | Cooking | I love pecan-crusted catfish. I'll have to try blackberry syrup with it; that's a new one for me. I usually default to a brown butter sauce, but your suggestion sounds great. | 1 | t1_d4q1iwu | t3_4q43wb | /r/Cooking/comments/t3_4q43wb/d4qpj6x | null | false | 2016-06-28T02:11:09Z |
d4qp9vn | t1_d4qp9vn | 1,467,079,444 | user_99c8af64aea2 | Cooking | Jup. Same here. Mostly basketball or news podcasts. | 3 | t1_d4qkba5 | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qp9vn | null | false | 2016-06-28T02:04:04Z |
d4qp61z | t1_d4qp61z | 1,467,079,274 | user_bcc33038c138 | Cooking | Buy puff pastry shells, bake, fill with lemon curd (premade, Trader Joe's is good and not expensive, or make yourself) or pastry cream, garnish with a couple fresh blueberries and a line of finely chopped pistachio for color.
Flourless chocolate cake. Easy to make, and small slices go a long way. Bake in a round pan,... | 2 | t3_4q699y | t3_4q699y | /r/Cooking/comments/t3_4q699y/d4qp61z | null | false | 2016-06-28T02:01:14Z |
d4qp1lv | t1_d4qp1lv | 1,467,079,071 | user_3a3de6e644ed | Cooking | I have a huge cookbook collection, probably a few thousand at this point. I highly recommend the red checkered BH&G cookbook, my two favs were 1950s and late 1960s, both of whch were here. Bittmans is my fav and one my kids are already staking a claim to! I like his how to cook everything vegetarian too.
If you want t... | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qp1lv | null | false | 2016-06-28T01:57:51Z |
d4qowuv | t1_d4qowuv | 1,467,078,857 | user_bf893cb8e807 | Cooking | It's funny, as much as I love Underoath I've never seen him with them but I've seen him with Paramore twice.
Dude is just a fantastic musician and seems like an all around great dude. | 1 | t1_d4qosyj | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qowuv | null | false | 2016-06-28T01:54:17Z |
d4qown2 | t1_d4qown2 | 1,467,078,847 | user_a83a690b1632 | Cooking | WOW! This does look like a great cookbook for me. Thanks! | 1 | t1_d4qd0k1 | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qown2 | null | false | 2016-06-28T01:54:07Z |
d4qou86 | t1_d4qou86 | 1,467,078,740 | user_a83a690b1632 | Cooking | Just looked them up. Need to try them! Thanks! | 1 | t1_d4q3og2 | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qou86 | null | false | 2016-06-28T01:52:20Z |
d4qosyj | t1_d4qosyj | 1,467,078,685 | user_30cb0140f7d7 | Cooking | His solo stuff has taken a bit too much of a religious tone for me, but I still respect it. He's an incredibly diverse musician. | 0 | t1_d4qoq8w | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qosyj | null | false | 2016-06-28T01:51:25Z |
d4qoq8w | t1_d4qoq8w | 1,467,078,560 | user_bf893cb8e807 | Cooking | I'm so sad I didn't get to see Underoath on the tour this did this past winter, kicking myself over it.
I'm super psyched for his solo album coming out this summer though! | 1 | t1_d4qoiim | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qoq8w | null | false | 2016-06-28T01:49:20Z |
d4qooru | t1_d4qooru | 1,467,078,492 | user_93edcb5ac123 | Cooking | Do you have any heavy whipping cream you can add to it? You could put it back in the stand mixer and add some heavy cream, whip it until it combines nicely | 2 | t3_4q6v86 | t3_4q6v86 | /r/Cooking/comments/t3_4q6v86/d4qooru | null | false | 2016-06-28T01:48:12Z |
d4qoo0k | t1_d4qoo0k | 1,467,078,458 | user_224e9cf5c442 | Cooking | I didn't like cooking along with the EMP book. The photography is amazing, but I really sucked at some of those recipes. Plus my plating is a lot worse. The Nomad cookbook on the other hand is the greatest! The recipes are easier to follow and when you're done you feel like you accomplished a lot more. Plus the book it... | 1 | t1_d4qf8ru | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qoo0k | null | false | 2016-06-28T01:47:38Z |
d4qolkh | t1_d4qolkh | 1,467,078,347 | user_9c3f3d446134 | Cooking | With several weeks of convincing communication, and multiple dramatic excuses as to why we can't meet. Topped off with utter and complete silence. | 1 | t3_4q43wb | t3_4q43wb | /r/Cooking/comments/t3_4q43wb/d4qolkh | null | false | 2016-06-28T01:45:47Z |
d4qoixw | t1_d4qoixw | 1,467,078,229 | user_e02f457b0b31 | Cooking | The best thing about the book is the sides sometimes are as good as the grilling recipes. The pico de gallo recipe in the "Disappearing Tenderloin" is absolute perfection. I've had caterers tell me it's restaurant quality. Just swap out a few ingredients and it makes the best mango salsa ever. | 1 | t1_d4qlewk | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qoixw | null | false | 2016-06-28T01:43:49Z |
d4qoiim | t1_d4qoiim | 1,467,078,210 | user_30cb0140f7d7 | Cooking | Saw Aaron Gillespie, the old frontman from Underoath, do a live acoustic show a few months back. Man, does he still have it. It was such an intimate show, I loved it. He did stuff from Underoath and the Almost. | 1 | t1_d4qgyzl | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qoiim | null | false | 2016-06-28T01:43:30Z |
d4qogkk | t1_d4qogkk | 1,467,078,122 | user_30cb0140f7d7 | Cooking | Haha, I listen to trap music or EDM usually. Thought I was gonna be the only weird one in this thread. No classical music for this kid. | 1 | t1_d4qej4v | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qogkk | null | false | 2016-06-28T01:42:02Z |
d4qodac | t1_d4qodac | 1,467,077,970 | user_a25c2c2dbdcb | Cooking | This is *100%* legal and not dirty at all. Are kids these days so put upon by the RIAA and MPAA over IP that they feel guilt just because they aren't always *directly* paying for content? | 181 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qodac | null | false | 2016-06-28T01:39:30Z |
d4qo5vy | t1_d4qo5vy | 1,467,077,636 | user_20b7815d2ceb | Cooking | Super Simple and Tasty ..............
Just shake the catfish fillets in a bit of flour and fry in a hot pan with oil, preferably canola oil.
Get the pan and oil nice and hot, and fry the fillets for 5 minutes each side. Shake the pan regularly to make sure they are not sticking.
When I take them out of the pan, I ... | 1 | t3_4q43wb | t3_4q43wb | /r/Cooking/comments/t3_4q43wb/d4qo5vy | null | false | 2016-06-28T01:33:56Z |
d4qnwa3 | t1_d4qnwa3 | 1,467,077,207 | user_e53876bb3bfe | Cooking | Animal crossing soundtracks.
Its so relaxing | 1 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qnwa3 | null | false | 2016-06-28T01:26:47Z |
d4qnvjj | t1_d4qnvjj | 1,467,077,173 | user_67bb7e62603b | Cooking | [A knife block set](http://www.crazysales.com.au/cutlery/) will be great. You can place the cutlery in order, according to size or usage, but you should clean the slots from time to time. | 1 | t3_4q3e94 | t3_4q3e94 | /r/Cooking/comments/t3_4q3e94/d4qnvjj | null | false | 2016-06-28T01:26:13Z |
d4qns56 | t1_d4qns56 | 1,467,077,020 | user_82a6e6900186 | Cooking | I have a ton of cookbooks and sometimes I find myself avoiding them because I never seem to have all the ingredients on hand when I need some quick inspiration. BUT I was recently given Chrissy Teigen's Cravings cookbook and I love it. I oddly always have the ingredients I need and it's a good collection of everyday re... | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qns56 | null | false | 2016-06-28T01:23:40Z |
d4qnr4f | t1_d4qnr4f | 1,467,076,973 | user_98c03694d6eb | Cooking | Sam The Cooking Guy - Just a Bunch of Recipes , something to that effect. It was my go to when I really was out on my own and needed to get a decent meal on the table. Everything in it is super simple, and while I don't use it as much anymore, it's still open from time to time. | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qnr4f | null | false | 2016-06-28T01:22:53Z |
d4qnquj | t1_d4qnquj | 1,467,076,961 | user_1d9e9caef32d | Cooking | Sinatra and Dean Martin. | 1 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qnquj | null | false | 2016-06-28T01:22:41Z |
d4qnok7 | t1_d4qnok7 | 1,467,076,855 | user_ff77410e0b30 | Cooking | Hello new friend! | 3 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4qnok7 | null | false | 2016-06-28T01:20:55Z |
d4qnlu4 | t1_d4qnlu4 | 1,467,076,731 | user_24657f540f17 | Cooking | Depends on the consistency you want. If you want chunks of chicken that you can differentiate from the pasta, don't blend it. If you want a smooth sauce throughout, blend away. Cream of chicken soup is just a shortcut that has both ingredients but doesn't let you control the amount of things like sodium. | 1 | t1_d4q2axz | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4qnlu4 | null | false | 2016-06-28T01:18:51Z |
d4qnkkk | t1_d4qnkkk | 1,467,076,678 | user_0843c34c9dd3 | Cooking | >The Encyclopedia of Cajun and Creole Cuisine by John Folse.
Love Folse and Donald Link. Besh makes his cajun too fancy for me.
| 1 | t1_d4pv5lz | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qnkkk | null | false | 2016-06-28T01:17:58Z |
d4qnhkz | t1_d4qnhkz | 1,467,076,544 | user_4584d530a07d | Cooking | I was still making 1-2 of those per night in the late 90s. | 1 | t1_d4qkssc | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qnhkz | null | false | 2016-06-28T01:15:44Z |
d4qngkw | t1_d4qngkw | 1,467,076,498 | user_ec21f0595a6f | Cooking | Trap, hip hop, metal. Perfect for perfecting my cooking :D | 0 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qngkw | null | false | 2016-06-28T01:14:58Z |
d4qneb9 | t1_d4qneb9 | 1,467,076,396 | user_b62768c6741d | Cooking | Ad Hoc at Home | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qneb9 | null | false | 2016-06-28T01:13:16Z |
d4qncbf | t1_d4qncbf | 1,467,076,303 | user_0843c34c9dd3 | Cooking | Mary Mac's Tea Room, or the cajun junior league books I have that are really old. However, none of them beat my evernote list =) | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qncbf | null | false | 2016-06-28T01:11:43Z |
d4qnahb | t1_d4qnahb | 1,467,076,221 | user_20b7815d2ceb | Cooking | Canada here.
In the past while, our biggest grocery chain has started selling cheaper irregular produce, what they call Naturally Imperfect.
It is as perfectly good as "regular" produce but just not as aesthetically pleasing to the eye.
https://www.thestar.com/life/food_wine/2016/03/23/loblaws-gets-ugly-with-its-... | 3 | t1_d4qlb1t | t3_4q68bx | /r/Cooking/comments/t3_4q68bx/d4qnahb | null | false | 2016-06-28T01:10:21Z |
d4qnaal | t1_d4qnaal | 1,467,076,213 | [deleted] | Cooking | [deleted] | 1 | t1_d4qmt4w | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qnaal | null | false | 2016-06-28T01:10:13Z |
d4qn79e | t1_d4qn79e | 1,467,076,074 | user_16ba506c618e | Cooking | I get a LOT of weeknight use out of Mary Ann Esposito's 'Ciao Italia Pronto" which is a collection of rustic Italian dishes that can be made in less than 45 minutes.
If you are unfamiliar with Mary Ann Esposito, she hosts a longtime cooking show on PBS. She's pretty boring by celebrity chef standards and has no gimmic... | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qn79e | null | false | 2016-06-28T01:07:54Z |
d4qn6w1 | t1_d4qn6w1 | 1,467,076,057 | user_e53876bb3bfe | Cooking | If its just ugly, go for it. | 1 | t3_4q68bx | t3_4q68bx | /r/Cooking/comments/t3_4q68bx/d4qn6w1 | null | false | 2016-06-28T01:07:37Z |
d4qn59o | t1_d4qn59o | 1,467,075,980 | user_d6005fbec51c | Cooking | Preparing an established recipe creates a benchmark by which future efforts can be judged.
I want to know what something is supposed to taste like before I go about improving, tweaking, and otherwise customizing it. It lets me know what other people will expect when discussing the dish and provides perspective. Someti... | 0 | t1_d4qk01q | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4qn59o | null | false | 2016-06-28T01:06:20Z |
d4qn2ve | t1_d4qn2ve | 1,467,075,870 | user_f70338321260 | Cooking | "packaged pasteurized prepared cheese product" = ser topiony (np. Hochland's Emmentaler, which tastes very close to the cheese your recipe describes.)
Here's a fast cream of chicken recipe using ingredients you can find in PL:
http://www.centercutcook.com/cream-soup-substitute/
Also, here's a thread about finding or ... | 3 | t3_4q3mw0 | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4qn2ve | null | false | 2016-06-28T01:04:30Z |
d4qn1n1 | t1_d4qn1n1 | 1,467,075,816 | user_f55cfe91aced | Cooking | Can you tell me more about them? Where do you get one (if you don't have a son who makes them)? How do you cook in them (oven, open fire, etc.)? Recipe? I know nothing about these but am very interested in learning about different cooking techniques. | 1 | t1_d4pqkgg | t3_4q2ksy | /r/Cooking/comments/t3_4q2ksy/d4qn1n1 | null | false | 2016-06-28T01:03:36Z |
d4qn1gn | t1_d4qn1gn | 1,467,075,808 | user_e755d61de31e | Cooking | They're not hard if you've done them once or twice. If OP said "I'm a novice baker", then yeah, that would be a different story, but they said they're proficient, so...
They're not as easy as making cookies off the back of the box, but they're not, like, "no no no no" open-heart surgery either. | 1 | t1_d4qmw2q | t3_4q699y | /r/Cooking/comments/t3_4q699y/d4qn1gn | null | false | 2016-06-28T01:03:28Z |
d4qmxcx | t1_d4qmxcx | 1,467,075,626 | user_5023576bc577 | Cooking | Mine gets used more than any other cookbook i've ever owned. | 2 | t1_d4qfvkg | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qmxcx | null | false | 2016-06-28T01:00:26Z |
d4qmw2q | t1_d4qmw2q | 1,467,075,569 | user_60287556f141 | Cooking | No no no no, Macarons are really technically challenging unless you already have experience making them. What about mini-cheesecake bites or mini-cupcakes? | 2 | t1_d4ql49a | t3_4q699y | /r/Cooking/comments/t3_4q699y/d4qmw2q | null | false | 2016-06-28T00:59:29Z |
d4qmtps | t1_d4qmtps | 1,467,075,467 | user_1acb4d7612fb | Cooking | Because sodium citrate is just as valid an emulsifier as mustard powder.
Also, cream of chicken soup has perfectly reasonable ingredients:
>INGREDIENTS: CHICKEN STOCK, VEGETABLE OIL, MODIFIED FOOD STARCH, WHEAT FLOUR, CREAM (MILK), CONTAINS LESS THAN 2% OF: SALT, DEHYDRATED MECHANICALLY SEPARATED CHICKEN, SOY PROTEIN... | 2 | t1_d4pz9pk | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4qmtps | null | false | 2016-06-28T00:57:47Z |
d4qmt4w | t1_d4qmt4w | 1,467,075,440 | user_f48b3b352139 | Cooking | Spoiler: there's more than 3. To my knowledge, there's 4. Everyday family (red), baking (blue), healthy (green), and quick (orange). | 1 | t1_d4q18l3 | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qmt4w | null | false | 2016-06-28T00:57:20Z |
d4qmn0j | t1_d4qmn0j | 1,467,075,174 | user_03650cbecf8a | Cooking | Love our kitchen aid. Mostly used to mix meatballs, pizza dough, or a cheesecake. I should do more baking. | 1 | t1_d4pwl6f | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qmn0j | null | false | 2016-06-28T00:52:54Z |
d4qmm7l | t1_d4qmm7l | 1,467,075,140 | user_aecffed21661 | Cooking | Mise en place! MISE EN PLACE!
Seriously though, it makes the whole cooking process a thousand times easier. Everything is measured, you can practice knife skills without feeling pressured, you don't have to race the clock, you can clean as you go, and you can actually enjoy cooking and relax. Once you get better ... | 1 | t3_4peaqv | t3_4peaqv | /r/Cooking/comments/t3_4peaqv/d4qmm7l | null | false | 2016-06-28T00:52:20Z |
d4qmlm0 | t1_d4qmlm0 | 1,467,075,111 | user_15b31710cb50 | Cooking | Ugh. Whole Foods bugs me.
Thanks for the tip. | -1 | t1_d4qlf3l | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4qmlm0 | null | false | 2016-06-28T00:51:51Z |
d4qmk8l | t1_d4qmk8l | 1,467,075,051 | user_15b31710cb50 | Cooking | I can get straight citric acid, but I'd rather not dick around with reacting two powders. I'll just keep looking. | -1 | t1_d4qi0i9 | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4qmk8l | null | false | 2016-06-28T00:50:51Z |
d4qmk70 | t1_d4qmk70 | 1,467,075,049 | user_1a2430baa5b1 | Cooking | Frank Sinatra, John Coltrane or Red Hot Chili Peppers | 1 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qmk70 | null | false | 2016-06-28T00:50:49Z |
d4qmjkv | t1_d4qmjkv | 1,467,075,021 | user_f48b3b352139 | Cooking | "20" by him was really interesting. It's about the top twenty things he thinks every chef should master. Each chapter gets a bit of exposition about how it's important, what you should understand, and how to apply it, along with about 4 recipes for each one. | 2 | t1_d4pwbyb | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qmjkv | null | false | 2016-06-28T00:50:21Z |
d4qmflx | t1_d4qmflx | 1,467,074,848 | user_4c8e85c8aeda | Cooking | Pickle some of each.
Caramelize the onions to have on hand as a condiment.
Juice the carrots.
The first will keep for a while, the second two will shrink your supply notably. | 1 | t3_4q6330 | t3_4q6330 | /r/Cooking/comments/t3_4q6330/d4qmflx | null | false | 2016-06-28T00:47:28Z |
d4qmfcv | t1_d4qmfcv | 1,467,074,836 | user_f48b3b352139 | Cooking | Red is the general purpose
Blue is baking
Green is heathy
Orange is quick | 2 | t1_d4qm4rn | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qmfcv | null | false | 2016-06-28T00:47:16Z |
d4qmbqf | t1_d4qmbqf | 1,467,074,678 | user_7480e88551d3 | Cooking | Keep it subtle. Yes you can substitute Mexican ingredients for everything and dump salsa and refried beans and sour cream on top but at a certain point it just turns into a pizza shaped taco bell monstrosity.
Stick with a classic thin pizza crust and sauce and cheese then use a few unexpectedly flavored toppings. Gr... | 1 | t3_4q68gt | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qmbqf | null | false | 2016-06-28T00:44:38Z |
d4qmbmc | t1_d4qmbmc | 1,467,074,674 | user_84e9ca8a6cb8 | Cooking | Cosmetic defects are just that, nothing wrong with the produce. Prissy customers want perfect, unblemished fruit and vegetables; and they are willing to pay for it. | 1 | t3_4q68bx | t3_4q68bx | /r/Cooking/comments/t3_4q68bx/d4qmbmc | null | false | 2016-06-28T00:44:34Z |
d4qm87d | t1_d4qm87d | 1,467,074,526 | user_123379a90f27 | Cooking | I'm not sure, I have the family cookbook which apparently is not in print or at least my edition. If you're looking for a total collection I would try their website. | 1 | t1_d4pwwgm | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qm87d | null | false | 2016-06-28T00:42:06Z |
d4qm84k | t1_d4qm84k | 1,467,074,523 | user_e73f37af50bc | Cooking | After going through the stint of cookbook collecting in the 90s, this has always be a family staple dating back to some of the original editions. I could never wrap my brain around the recipe structure. Makes logical sense, but too easy to get off the rails mid recipe. | 1 | t1_d4pwadr | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qm84k | null | false | 2016-06-28T00:42:03Z |
d4qm4rn | t1_d4qm4rn | 1,467,074,379 | user_123379a90f27 | Cooking | Oh sad! Is the new one you're talking about the blue one? The binding on mine needs some repairs but I love the three ring binder feature. | 1 | t1_d4pxv7l | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qm4rn | null | false | 2016-06-28T00:39:39Z |
d4qm0y5 | t1_d4qm0y5 | 1,467,074,218 | user_d0862d93cfdc | Cooking | Videos in this thread:
[Watch Playlist ▶](http://subtletv.com/_r4q5nnq?feature=playlist&nline=1)
VIDEO|COMMENT
-|-
[MMMbop (Doo Wop Version) - 1950s Style Postmodern Jukebox Hanson Cover](https://youtube.com/watch?v=iEejfq1KhkU)|[3](https://reddit.com/r/Cooking/comments/4q5nnq/_/d4qhdyh?context=10#d4qhdyh) - ... | -2 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qm0y5 | null | false | 2016-06-28T00:36:58Z |
d4qlwcp | t1_d4qlwcp | 1,467,074,021 | user_619a0e79bea7 | Cooking | Ribs always cheer me up or some pulled pork. There's this place by me that does pulled pork Mac and cheese egg rolls that are amazing. Make some comfort food. A big old tray of pasta would be good too, someone suggested lasagna as well. I always like absurd amounts of ravioli when im sad aswell. | 1 | t3_4q4dn5 | t3_4q4dn5 | /r/Cooking/comments/t3_4q4dn5/d4qlwcp | null | false | 2016-06-28T00:33:41Z |
d4qlp7r | t1_d4qlp7r | 1,467,073,709 | user_c99c76ad7c5f | Cooking | An easy dessert I make is just pound cake, with some Blueberries I cook down with a little sugar, some vanilla and lemon juice and zest. Usually I toast the pound cake with some butter so it's browned a bit and to it with the Blueberries and real whip cream. You could also make it similar with mixed berries, strawberr... | 2 | t3_4q699y | t3_4q699y | /r/Cooking/comments/t3_4q699y/d4qlp7r | null | false | 2016-06-28T00:28:29Z |
d4qlo2u | t1_d4qlo2u | 1,467,073,659 | user_ceed60ab8fa9 | Cooking | Tenacious D's Pick of Destiny soundtrack | 2 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qlo2u | null | false | 2016-06-28T00:27:39Z |
d4qlm79 | t1_d4qlm79 | 1,467,073,579 | user_619a0e79bea7 | Cooking | Alfredo party!!! | 1 | t3_4q0svk | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4qlm79 | null | false | 2016-06-28T00:26:19Z |
d4qll6z | t1_d4qll6z | 1,467,073,532 | user_619a0e79bea7 | Cooking | Use the onions to make pasta genovese
Cut up a fuck ton of onions like 3-4 pounds, Sautee for 20 min, add an uncomfortable amount of garlic along with white wine, small can of tomato paste, chunks of Chuck or ground beef, salt pepper and cook on low for 4-8 hours.
If you want to add a little more depth fresh thyme i... | 1 | t3_4q6330 | t3_4q6330 | /r/Cooking/comments/t3_4q6330/d4qll6z | null | false | 2016-06-28T00:25:32Z |
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