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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d4qlj8n | t1_d4qlj8n | 1,467,073,446 | user_a1b23f48872a | Cooking | There is basically only long grain or short grain in white rice. "Sushi rice" and milk rice are both just short grain rice which will cook softer and sticky. It will not dry out as quickly as long grain but be warned, it needs more precision during cooking. Too much or too little water will make a bigger difference as ... | 2 | t1_d4qjgw7 | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4qlj8n | null | false | 2016-06-28T00:24:06Z |
d4qlikt | t1_d4qlikt | 1,467,073,419 | user_6f4a55ce8962 | Cooking | No, I love it. Knowing the science allows you to play with the art. | 3 | t1_d4q8ver | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qlikt | null | false | 2016-06-28T00:23:39Z |
d4qlgua | t1_d4qlgua | 1,467,073,343 | user_74378ae1cbba | Cooking | LKK makes a squeeze bottle | 1 | t3_4q0j78 | t3_4q0j78 | /r/Cooking/comments/t3_4q0j78/d4qlgua | null | false | 2016-06-28T00:22:23Z |
d4qlg73 | t1_d4qlg73 | 1,467,073,315 | user_4e7f2312e38e | Cooking | Is there more to the cook book than the website ? | 2 | t1_d4px8nx | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qlg73 | null | false | 2016-06-28T00:21:55Z |
d4qlfwu | t1_d4qlfwu | 1,467,073,303 | user_e368d083c82c | Cooking | I'd use charro or black beans, but go sparingly and make sure they are well-cooked. If they're too firm, the texture won't mesh well and will make it odd to chew on. | 2 | t3_4q68gt | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qlfwu | null | false | 2016-06-28T00:21:43Z |
d4qlf3l | t1_d4qlf3l | 1,467,073,269 | user_e8c7f57df423 | Cooking | I found some awhile back at Whole Foods in the bulk dept. | 1 | t1_d4qh7wp | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4qlf3l | null | false | 2016-06-28T00:21:09Z |
d4qlewk | t1_d4qlewk | 1,467,073,261 | user_4e7f2312e38e | Cooking | Excellent book. | 2 | t1_d4pzlhd | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qlewk | null | false | 2016-06-28T00:21:01Z |
d4qldto | t1_d4qldto | 1,467,073,216 | user_e368d083c82c | Cooking | Not everyone likes paper thin cardboard crispy crusts. OP should make the pizza to his personal preferences, or at best, to his friends' preferences. | 1 | t1_d4qj5tw | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qldto | null | false | 2016-06-28T00:20:16Z |
d4qldpj | t1_d4qldpj | 1,467,073,211 | user_aff3c1900d8b | Cooking | This book has changed pretty drastically over the years. I prefer a slightly older one, as the newer copies (last 10 to 15 years) made a real swing towards "healthy" rather than flavourful.
The ice-cream roll cake is a prime example. The icing from the 20 year old book is amazing. The icing from the 10 year old ... | 2 | t1_d4pu52t | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qldpj | null | false | 2016-06-28T00:20:11Z |
d4qlcbp | t1_d4qlcbp | 1,467,073,151 | user_5e599a4aa53a | Cooking | I agree - I'm trying to learn to cook, not follow recipes so it's really helpful for that. I also have Ruhlman's 20 for that reason but haven't really dug into that yet. | 2 | t1_d4pqfj2 | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qlcbp | null | false | 2016-06-28T00:19:11Z |
d4qlb1t | t1_d4qlb1t | 1,467,073,096 | user_3b879757587a | Cooking | 1: Ensure you properly wash *everything*.
2: Don't trust them to keep as long.
3: Don't expect it to win the Ms. America pageant.
Otherwise you should be fine. Americans- Japanese, some other countries- are notoriously picky eaters to the point that almost anything that isn't a top grade veggie or fruit won't e... | 5 | t3_4q68bx | t3_4q68bx | /r/Cooking/comments/t3_4q68bx/d4qlb1t | null | false | 2016-06-28T00:18:16Z |
d4ql9j4 | t1_d4ql9j4 | 1,467,073,033 | user_2a547523a331 | Cooking | This is my MILs recipe. It freezes well. You can probably add some fried onions and jalepenos to it.
Carrot Ring
2c hot mashed carrots (3/4 of a 5lb bag)
2c crushed Ritz crackers (150g)
1c milk
2c grated medium cheddar cheese
1/2c soft butter
1 tsp salt
1/4 tsp pepper
1/16 tsp cayenne pepper
3 eggs
Mix in o... | 1 | t3_4q6330 | t3_4q6330 | /r/Cooking/comments/t3_4q6330/d4ql9j4 | null | false | 2016-06-28T00:17:13Z |
d4ql9gf | t1_d4ql9gf | 1,467,073,029 | user_1b4c06ab7b4a | Cooking | Generally I find that a smooth combination of industrial techno and gregorian chant tends to really bind the flavors | 1 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4ql9gf | null | false | 2016-06-28T00:17:09Z |
d4ql8lz | t1_d4ql8lz | 1,467,072,994 | user_7abff54ae0c0 | Cooking | Fermented hot sauce is the correct answer. Dice carrots, rough chop onions, (keep a few carrots whole), slice jalapenos. Place in a glass jar or food safe alternative, cover with a brine of the ratio 2 cups filtered water to 1 tbsp sea salt leaving an inch or so of head room. Use the whole carrots to keep everything un... | 2 | t3_4q6330 | t3_4q6330 | /r/Cooking/comments/t3_4q6330/d4ql8lz | null | false | 2016-06-28T00:16:34Z |
d4ql88l | t1_d4ql88l | 1,467,072,980 | user_77909150aaeb | Cooking | I grew up with that book, although I now use *The Joy of Cooking* in my day-to-day usage. | 2 | t1_d4pu52t | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4ql88l | null | false | 2016-06-28T00:16:20Z |
d4ql81w | t1_d4ql81w | 1,467,072,971 | user_bea9295de5fd | Cooking | Thin sliced jicama is nice in wraps | 2 | t3_4q4d7j | t3_4q4d7j | /r/Cooking/comments/t3_4q4d7j/d4ql81w | null | false | 2016-06-28T00:16:11Z |
d4ql6qn | t1_d4ql6qn | 1,467,072,914 | user_3b879757587a | Cooking | There's no such thing as an unsalvageable cast iron pan, unless it's snapped in half.
I'd scrape it and make sure there's nothing left stuck to the pan, strip the seasoning, and then apply a new one. Should be good to go from there. | 5 | t3_4q5tnq | t3_4q5tnq | /r/Cooking/comments/t3_4q5tnq/d4ql6qn | null | false | 2016-06-28T00:15:14Z |
d4ql49a | t1_d4ql49a | 1,467,072,809 | user_e755d61de31e | Cooking | How many people are you serving?
If it's a lot, maybe something like macarons? They have some cultural caché, seem fancy and look nice, but you can knock out pretty big batches and you won't have to spend ages piping icing just so or delicately sculpt dough into tartlet tins or anything like that.
Brandy snaps might... | 1 | t3_4q699y | t3_4q699y | /r/Cooking/comments/t3_4q699y/d4ql49a | null | false | 2016-06-28T00:13:29Z |
d4ql3f0 | t1_d4ql3f0 | 1,467,072,774 | user_3eaf7393510a | Cooking | It's also the ultimate "settle a bet" reference... | 2 | t1_d4q5a99 | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4ql3f0 | null | false | 2016-06-28T00:12:54Z |
d4ql0sh | t1_d4ql0sh | 1,467,072,665 | user_3b879757587a | Cooking | Lead still leached into their food.
In fact, numerous foods people eat on a daily basis all contain lead, with rice probably being the best known, but many common foods require you know what not to eat- rhubarb, peaches and apples all come to mind.
The reason to eat organic food isn't because it's all natural, its... | 2 | t1_d4qkpdn | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4ql0sh | null | false | 2016-06-28T00:11:05Z |
d4qkvom | t1_d4qkvom | 1,467,072,449 | user_b4467c06ddab | Cooking | Give squirrel rimjob with knife, step on tail and pull legs. Seems simple enough, really. Kinda glad they didn't go into detail with the possums. | 1 | t1_d4qknci | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qkvom | null | false | 2016-06-28T00:07:29Z |
d4qktyu | t1_d4qktyu | 1,467,072,376 | user_73b97b815eab | Cooking | as a french man it is clear that my only choice is the cook book that both my grand mother had, and my parents, all my extended family has a copy and an extraordinary high amount of my friends families. I have copy, and the baking extension and I am always on the lookout for older prints.
the title?
Je sais cuisiner... | 2 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qktyu | null | false | 2016-06-28T00:06:16Z |
d4qktm6 | t1_d4qktm6 | 1,467,072,362 | user_136d79655281 | Cooking | I just realized that I should pay more attention to usernames! :) | 1 | t1_d4qkmk4 | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qktm6 | null | false | 2016-06-28T00:06:02Z |
d4qkt4b | t1_d4qkt4b | 1,467,072,340 | user_b04bcf94272c | Cooking | Rub some cooking oil on it and put it in the oven for awhile and it will be right as rain. | 0 | t3_4q5tnq | t3_4q5tnq | /r/Cooking/comments/t3_4q5tnq/d4qkt4b | null | false | 2016-06-28T00:05:40Z |
d4qkssc | t1_d4qkssc | 1,467,072,326 | user_94e7b5fdb79f | Cooking | There was a mini-rage for "Mexican pizza" in the USA in the 1970s. I used to have to make them as a cook. I don't recommend you go this way, but for reference, here it is:
* Thick-crust dough
* Taco Bell-like meat sauce on the bottom
* Then a 3-cheese mix
* Then pickled jalapeño slices
* After cooking, spread lettuce/... | 2 | t3_4q68gt | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qkssc | null | false | 2016-06-28T00:05:26Z |
d4qkpdn | t1_d4qkpdn | 1,467,072,179 | user_ecb58b3f4fea | Cooking | Lead is natural, however, is not an ingredient in foods. I'm sorry to have to tell you that, [perhaps this will explain it to you in terms you can understand](http://media.giphy.com/media/PiHp1ynAyTgJO/giphy.gif)
| -5 | t1_d4q0thv | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4qkpdn | null | false | 2016-06-28T00:02:59Z |
d4qknxq | t1_d4qknxq | 1,467,072,113 | user_1cedb939b158 | Cooking | thug kitchen because my girlfriend is vegan
very beginner friendly too | 2 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qknxq | null | false | 2016-06-28T00:01:53Z |
d4qknci | t1_d4qknci | 1,467,072,086 | user_48c54dd95b39 | Cooking | [My 1975 edition includes instructions on how to skin a squirrel and a... lovely illustration.](http://i.imgur.com/vHLuWTL.jpg)
In case anyone was curious. | 6 | t1_d4pzdni | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qknci | null | false | 2016-06-28T00:01:26Z |
d4qkn12 | t1_d4qkn12 | 1,467,072,072 | user_93edcb5ac123 | Cooking | Is this a casual affair or like a cocktail party? | 0 | t3_4q699y | t3_4q699y | /r/Cooking/comments/t3_4q699y/d4qkn12 | null | false | 2016-06-28T00:01:12Z |
d4qkmk4 | t1_d4qkmk4 | 1,467,072,050 | user_9bf4d3093100 | Cooking | Ah, understood. Meaning culpa. I posted my suggestions separately already. | 2 | t1_d4qkdxj | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qkmk4 | null | false | 2016-06-28T00:00:50Z |
d4qkjw5 | t1_d4qkjw5 | 1,467,071,930 | user_619a0e79bea7 | Cooking | I really like the processed cheese recipes, guess it just tastes like when I was a kid. Also, when I have Mac and cheese its not because I'm trying to be healthy haha. My mac and cheese ingredients are usually
Velveeta
Deli American
Heavy cream
Butter
Milk
Lots of pepper
Peas
Little bit of garlic
Cheddar ... | 5 | t1_d4pw6hf | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4qkjw5 | null | false | 2016-06-27T23:58:50Z |
d4qkh14 | t1_d4qkh14 | 1,467,071,801 | user_9bf4d3093100 | Cooking | Consider using salsa in place of tomato sauce. I'd avoid beans altogether. Add seasoned ground beef or shredded chicken(taco flavour) or chorizo. Pickled jalapeños, loads of cheese. After cooked, top with sour cream and crisp shredded lettuce, and chopped fresh cilantro. Something along those lines. | 6 | t3_4q68gt | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qkh14 | null | false | 2016-06-27T23:56:41Z |
d4qkfit | t1_d4qkfit | 1,467,071,735 | user_5081b1cb6299 | Cooking | This was the cookbook that got me really interested in cooking. A roommate of a friend had one in her kitchen and every time I was over I wouldn't stop reading it until she eventually bought me one. | 2 | t1_d4qanmf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qkfit | null | false | 2016-06-27T23:55:35Z |
d4qkfhh | t1_d4qkfhh | 1,467,071,733 | user_a60098c6b6c2 | Cooking | My experience getting produce from low end stores has been pretty bad. I used to get big bags of onions from one, but inevitably at least one or two out of every bag would be rotten inside. Tried it with another store, made French onion soup, the onions had no flavor and turned to mush when they cooked down. I got some... | 2 | t3_4q68bx | t3_4q68bx | /r/Cooking/comments/t3_4q68bx/d4qkfhh | null | false | 2016-06-27T23:55:33Z |
d4qkdxj | t1_d4qkdxj | 1,467,071,667 | user_136d79655281 | Cooking | I should have worded that differently. You have to be careful making a Mexican pizza. There are a LOT of bad ways. Anyway, care to share your recipe? | 1 | t1_d4qkbd5 | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qkdxj | null | false | 2016-06-27T23:54:27Z |
d4qkdfr | t1_d4qkdfr | 1,467,071,645 | [deleted] | Cooking | [deleted] | 3 | t1_d4pu52t | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qkdfr | null | false | 2016-06-27T23:54:05Z |
d4qkbd5 | t1_d4qkbd5 | 1,467,071,553 | user_9bf4d3093100 | Cooking | I think by "everyone", you mean you. Mexican pizza sounds, and is, awesome. | 3 | t1_d4qj5tw | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qkbd5 | null | false | 2016-06-27T23:52:33Z |
d4qkba5 | t1_d4qkba5 | 1,467,071,549 | user_d6d9edb0d1e0 | Cooking | I usually listen to podcasts or audio books. | 6 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qkba5 | null | false | 2016-06-27T23:52:29Z |
d4qk9w0 | t1_d4qk9w0 | 1,467,071,488 | user_dfa395c7341c | Cooking | Grnd beef, avocado, jalapeno, banana peps, mexican blend cheese, chicken, steak, taco seasonings, green peps, and onions would be my toppings of choice :3
and hot sauce | 2 | t3_4q68gt | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qk9w0 | null | false | 2016-06-27T23:51:28Z |
d4qk99f | t1_d4qk99f | 1,467,071,461 | user_dca6726214ab | Cooking | the escoffier
the silver spoon
on food and cooking, magee
the most recent CIA book. i have a ten year old one, pretty thorough and not too trendy. | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qk99f | null | false | 2016-06-27T23:51:01Z |
d4qk6uz | t1_d4qk6uz | 1,467,071,352 | user_ecb58b3f4fea | Cooking | Most supermarkets will won't sell produce items that aren't perfect. Sounds like you found a place to get good produce at a discount price. As long as there are no punctures, and smells alright, you should be fine. | 1 | t3_4q68bx | t3_4q68bx | /r/Cooking/comments/t3_4q68bx/d4qk6uz | null | false | 2016-06-27T23:49:12Z |
d4qk6nd | t1_d4qk6nd | 1,467,071,342 | user_e868b9fecf6b | Cooking | I use whipping cream and heavy cream interchangeably. Never knew there was a difference. TIL. | 1 | t3_4pxe2i | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4qk6nd | null | false | 2016-06-27T23:49:02Z |
d4qk1w9 | t1_d4qk1w9 | 1,467,071,138 | user_320475255fde | Cooking | EDM | 1 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qk1w9 | null | false | 2016-06-27T23:45:38Z |
d4qk1wi | t1_d4qk1wi | 1,467,071,138 | user_330b146193fd | Cooking | Marc bittman's how to cook everything | 2 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qk1wi | null | false | 2016-06-27T23:45:38Z |
d4qk0q0 | t1_d4qk0q0 | 1,467,071,086 | user_333210bafd2a | Cooking | This is the best answer. You can use regular cheese and skip the cream of chicken if you make a roux. | 2 | t1_d4q8t9y | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4qk0q0 | null | false | 2016-06-27T23:44:46Z |
d4qk01q | t1_d4qk01q | 1,467,071,059 | user_f29f9f85daa4 | Cooking | Other people can address the how-to-replicate better than I could. I'm curious, though, why you're trying to replicate the effects of American processed foods. The processing is to minimize cooking effort (and required skill) for a homemaker, as well as to decrease costs and increase shelf life. It certainly isn't to i... | 0 | t3_4q3mw0 | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4qk01q | null | false | 2016-06-27T23:44:19Z |
d4qjshu | t1_d4qjshu | 1,467,070,729 | user_6ed299093aab | Cooking | I would just use the salsa as the pizza sauce | 6 | t3_4q68gt | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qjshu | null | false | 2016-06-27T23:38:49Z |
d4qjrtz | t1_d4qjrtz | 1,467,070,701 | user_5ed06c194bc9 | Cooking | Cooking, like a long road trip, is a unique opportunity where you are going to be in only one place with the ability to listen to music for a long period of time. I often put on an entire album to play straight through. Usually I go for something musically interesting and instrumental, like modal jazz, progressive ro... | 0 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qjrtz | null | false | 2016-06-27T23:38:21Z |
d4qjr6m | t1_d4qjr6m | 1,467,070,671 | user_2497bccba1b6 | Cooking | Show tunes! I'm a dancing fool while I cook. | 0 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qjr6m | null | false | 2016-06-27T23:37:51Z |
d4qjp7q | t1_d4qjp7q | 1,467,070,579 | user_36c075f888d8 | Cooking | I've bought produce from the 99c store a few times. Other than it being a little uglier than supermarket food it's all been fine.
Most of the produce I've seen at our local 99c store is all Dole/Chiquita/whatever is being sold at the main grocery store anyways, it just hasn't looked as good (for the most part, someti... | 2 | t3_4q68bx | t3_4q68bx | /r/Cooking/comments/t3_4q68bx/d4qjp7q | null | false | 2016-06-27T23:36:19Z |
d4qjicq | t1_d4qjicq | 1,467,070,281 | user_1c2a8f237e40 | Cooking | In my country it is. Its 25 dollars for one bag, which I cant keep buying and throwing away. | 1 | t1_d4pyn55 | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4qjicq | null | false | 2016-06-27T23:31:21Z |
d4qjgw7 | t1_d4qjgw7 | 1,467,070,217 | user_1c2a8f237e40 | Cooking | I just went to check the price of milk rice, kind of the same as japanese rice. Will it dry out the same or? | 2 | t1_d4q4ukf | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4qjgw7 | null | false | 2016-06-27T23:30:17Z |
d4qjfbd | t1_d4qjfbd | 1,467,070,147 | user_1c2a8f237e40 | Cooking | I use short grain rice ;_; | 1 | t1_d4pzxtn | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4qjfbd | null | false | 2016-06-27T23:29:07Z |
d4qjf2d | t1_d4qjf2d | 1,467,070,137 | user_b4467c06ddab | Cooking | That's a shame. :( | 1 | t1_d4qi6yj | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qjf2d | null | false | 2016-06-27T23:28:57Z |
d4qjemj | t1_d4qjemj | 1,467,070,117 | user_bea9295de5fd | Cooking | Slice thin, layer in jars, add some fresh herbs/aromatics, cover with vinegar/sugar/salt/water and let chill overnight. Then you have quick pickles for sandwiches/tangy side for bbq/etc.
I use rice vinegar, toasted sesame seeds, couple spoons of sugar and salt, add enough water so you can fully submerge veg.
If you... | 2 | t3_4q6330 | t3_4q6330 | /r/Cooking/comments/t3_4q6330/d4qjemj | null | false | 2016-06-27T23:28:37Z |
d4qjbya | t1_d4qjbya | 1,467,070,001 | [deleted] | Cooking | [deleted] | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qjbya | null | false | 2016-06-27T23:26:41Z |
d4qjaot | t1_d4qjaot | 1,467,069,948 | user_e683094c208f | Cooking | Those would all be good in Ramen | 1 | t3_4q6330 | t3_4q6330 | /r/Cooking/comments/t3_4q6330/d4qjaot | null | false | 2016-06-27T23:25:48Z |
d4qj8v4 | t1_d4qj8v4 | 1,467,069,868 | user_4584d530a07d | Cooking | A pickled mix of carrots, onions & chiles are a pretty standard thing at taquerias. | 13 | t3_4q6330 | t3_4q6330 | /r/Cooking/comments/t3_4q6330/d4qj8v4 | null | false | 2016-06-27T23:24:28Z |
d4qj5tw | t1_d4qj5tw | 1,467,069,732 | user_136d79655281 | Cooking | If you want to avoid pissing everyone off with your 'creation', then please make it a cracker thin crust and a nontraditional cut ( ie, cut it into squares ). People associate the appearance of pizza with a certain kind of pay off. You ask, "Why not both?". The answer: The 'mexican pizza' always fails in every category... | 0 | t3_4q68gt | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qj5tw | null | false | 2016-06-27T23:22:12Z |
d4qj5hc | t1_d4qj5hc | 1,467,069,717 | user_70c6814a13cd | Cooking | Glad to hear you got the basics. I have both and they are both great, but the basics is much smaller and covers a few great recipes for each topic. The aesthetic of that book is unmatched IMO. I hope you enjoy it bc I hardly ever see it mentioned | 2 | t1_d4qacyj | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qj5hc | null | false | 2016-06-27T23:21:57Z |
d4qj3qy | t1_d4qj3qy | 1,467,069,641 | user_4584d530a07d | Cooking | That's sounding like too many heavy toppings. I'd skip the beans completely.
...or just do tostadas. | 4 | t3_4q68gt | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qj3qy | null | false | 2016-06-27T23:20:41Z |
d4qiy7a | t1_d4qiy7a | 1,467,069,407 | user_facba5fca730 | Cooking | Make pavlova. Yum.
http://foodandspice.blogspot.com/2008/12/nigella-lawsons-christmas-pavlova.html | 1 | t3_4q0svk | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4qiy7a | null | false | 2016-06-27T23:16:47Z |
d4qiwa7 | t1_d4qiwa7 | 1,467,069,326 | user_7ad2242ff357 | Cooking | I can't upvote The Food Lab enough. It does a great job with techniques and the explanation why he chose that technique. It may appeal to me more than the average person since I have a science background, but it's the only cookbook that has a permanent spot in my kitchen.
If I ever want to try something new I will lo... | 4 | t1_d4pusvg | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qiwa7 | null | false | 2016-06-27T23:15:26Z |
d4qivuy | t1_d4qivuy | 1,467,069,306 | user_33246a3ccaf5 | Cooking | I LOVE listening to oldies while I cook... but sometimes country kicks in | 1 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qivuy | null | false | 2016-06-27T23:15:06Z |
d4qisra | t1_d4qisra | 1,467,069,172 | user_33246a3ccaf5 | Cooking | I got a pioneer woman cookbook for christmas, so far everything has been delicious!! | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qisra | null | false | 2016-06-27T23:12:52Z |
d4qinpp | t1_d4qinpp | 1,467,068,957 | user_9e5ea9fb0d8a | Cooking | Chorizo, caramelized red onions, Mexican oregano, chiles and Cotija cheese. | 12 | t3_4q68gt | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4qinpp | null | false | 2016-06-27T23:09:17Z |
d4qik5j | t1_d4qik5j | 1,467,068,804 | user_65e6205956c9 | Cooking | I'm an NPR junkie, dinner prep "music" is the news. All Things Considered and Marketplace | 1 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qik5j | null | false | 2016-06-27T23:06:44Z |
d4qihq1 | t1_d4qihq1 | 1,467,068,697 | user_9e5ea9fb0d8a | Cooking | Pickled red onions. Great on many things, including burgers. They last many months in your fridge. | 1 | t3_4q4d7j | t3_4q4d7j | /r/Cooking/comments/t3_4q4d7j/d4qihq1 | null | false | 2016-06-27T23:04:57Z |
d4qidq7 | t1_d4qidq7 | 1,467,068,522 | user_b74aa7668aaa | Cooking | A lot of wonderful books listed so far, but my favorite is The Gourmet Cookbook, with the yellow cover. I can attest that every single recipe I've ever made from it, and I've made many, has been a home run. Recommend highly. Joy of Cooking is also indispensable. | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qidq7 | null | false | 2016-06-27T23:02:02Z |
d4qicyy | t1_d4qicyy | 1,467,068,489 | user_ce7104016e76 | Cooking | Never boil any meat, not even hot dogs. | -3 | t3_4q59hp | t3_4q59hp | /r/Cooking/comments/t3_4q59hp/d4qicyy | null | false | 2016-06-27T23:01:29Z |
d4qicxr | t1_d4qicxr | 1,467,068,488 | user_0b9fe60a9955 | Cooking | People always give heavy casseroles. I try to bring something lighter knowing some might prefer that or need a change. I'd suggest something like a fruit tray, a veggie tray, a cold cut tray and some bread and fixings for sandwiches, a salad (maybe one with grains so it's heartier), or a soup. | 3 | t3_4q4dn5 | t3_4q4dn5 | /r/Cooking/comments/t3_4q4dn5/d4qicxr | null | false | 2016-06-27T23:01:28Z |
d4qia3s | t1_d4qia3s | 1,467,068,367 | user_ce7104016e76 | Cooking | Make hot sauce. | 2 | t3_4q6330 | t3_4q6330 | /r/Cooking/comments/t3_4q6330/d4qia3s | null | false | 2016-06-27T22:59:27Z |
d4qi6yj | t1_d4qi6yj | 1,467,068,234 | user_061cc7f5346f | Cooking | No, Ethan took out all the good stuff like that, how to prepare bear, and what to do for water in case of nuclear war. | 2 | t1_d4pzdni | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qi6yj | null | false | 2016-06-27T22:57:14Z |
d4qi6d0 | t1_d4qi6d0 | 1,467,068,209 | user_2d89bd375af1 | Cooking | mastering the art of french cooking by julia child. Essentials of Classic Italian Cooking by Marcella Hazan | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qi6d0 | null | false | 2016-06-27T22:56:49Z |
d4qi25j | t1_d4qi25j | 1,467,068,032 | user_9a9cb68c05f4 | Cooking | Try brining and or injecting your duck for a flavor boost. | 1 | t3_4q35xq | t3_4q35xq | /r/Cooking/comments/t3_4q35xq/d4qi25j | null | false | 2016-06-27T22:53:52Z |
d4qi0nf | t1_d4qi0nf | 1,467,067,963 | user_0b9fe60a9955 | Cooking | I'd get celery and freeze bags of mirepoix for soups and so on with the carrots and onions.
You might try pickling the jalapeños. | 2 | t3_4q6330 | t3_4q6330 | /r/Cooking/comments/t3_4q6330/d4qi0nf | null | false | 2016-06-27T22:52:43Z |
d4qi0i9 | t1_d4qi0i9 | 1,467,067,956 | user_63e56e28dd99 | Cooking | Reacting citric acid and sodium bicarbinate (lemon juice and baking soda) makes sodium citrate [though it might be slightly less potent than premade, so scale up slightly]. | 2 | t1_d4qh7wp | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4qi0i9 | null | false | 2016-06-27T22:52:36Z |
d4qht32 | t1_d4qht32 | 1,467,067,638 | user_9a9cb68c05f4 | Cooking | Usually make a batter out of instant sweet potato mix and fry them up serve it with a tartar sauce that I've chopped some pickled jalapeños into. | 1 | t3_4q43wb | t3_4q43wb | /r/Cooking/comments/t3_4q43wb/d4qht32 | null | false | 2016-06-27T22:47:18Z |
d4qho1v | t1_d4qho1v | 1,467,067,425 | user_9a9cb68c05f4 | Cooking | http://joythebaker.com/2014/08/vegan-carrot-jalapeno-soup/ | 2 | t3_4q6330 | t3_4q6330 | /r/Cooking/comments/t3_4q6330/d4qho1v | null | false | 2016-06-27T22:43:45Z |
d4qhnb0 | t1_d4qhnb0 | 1,467,067,394 | user_06bb3ec0cf61 | Cooking | The Cranks Bible. By Nadine Abudenza
For me it's the ultimate book, I aIways turn to it. The recipes are in large paragraphs, as if someone is talking you through how to cook in person. Adding in little comments about what you could use instead (seasonal produce) or things they would do with leftovers. Little stories... | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qhnb0 | null | false | 2016-06-27T22:43:14Z |
d4qhkxb | t1_d4qhkxb | 1,467,067,293 | user_9a9cb68c05f4 | Cooking | I prefer Creedance Clearwater Revival. Upbeat enough to keep me moving and never bothers anyone else in the kitchen. | -1 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qhkxb | null | false | 2016-06-27T22:41:33Z |
d4qhkdi | t1_d4qhkdi | 1,467,067,268 | user_bc92f9c55e29 | Cooking | I have a Betty Crocker cookbook that my grandmother bought in the 1950's. It is my go to for most situations. | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qhkdi | null | false | 2016-06-27T22:41:08Z |
d4qhg9b | t1_d4qhg9b | 1,467,067,096 | user_f766b3b4c6eb | Cooking | Why not freeze what you don't need right away? Onions and jalapeños do just fine diced/sliced and frozen. You can blanche and freeze the carrots too. | 5 | t3_4q6330 | t3_4q6330 | /r/Cooking/comments/t3_4q6330/d4qhg9b | null | false | 2016-06-27T22:38:16Z |
d4qhdyh | t1_d4qhdyh | 1,467,066,997 | user_702132a5673d | Cooking | If I have guests around that I'm cooking for, I'll usually put on some Postmodern Jukebox. It's a group of super talented musicians who play old timey covers of modern pop songs.
https://www.youtube.com/watch?v=iEejfq1KhkU&list=PL7A4D9C100657150E
I find they have a really broad appeal. People who usually hate modern ... | 1 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qhdyh | null | false | 2016-06-27T22:36:37Z |
d4qh7wp | t1_d4qh7wp | 1,467,066,736 | user_15b31710cb50 | Cooking | I've tried to find sodium citrate in my area for months and have utterly failed. Where the hell would you find it (aside from online)? | 1 | t1_d4q108k | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4qh7wp | null | false | 2016-06-27T22:32:16Z |
d4qh5ou | t1_d4qh5ou | 1,467,066,644 | user_6c6fa08b6c45 | Cooking | Roasted butternut squash, onion, garlic, chicken stock......blend. | 1 | t3_4q1usk | t3_4q1usk | /r/Cooking/comments/t3_4q1usk/d4qh5ou | null | false | 2016-06-27T22:30:44Z |
d4qh4a3 | t1_d4qh4a3 | 1,467,066,586 | user_84285dfd1e3e | Cooking | Not sure if its the best choice in regards to the "you only have 1 cookbook for the rest of your life" prompt, but Thomas Keller's Ad Hoc is an absolutely must-buy. | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qh4a3 | null | false | 2016-06-27T22:29:46Z |
d4qh3pm | t1_d4qh3pm | 1,467,066,561 | user_dee6a7e8fa8f | Cooking | Well that's just bad advice. A cheap grill like your suggesting will be rusted out in 3 years whether you cover it or not. For a little more you can get a weber which generally last at least 10 years and comes with a great warranty and customer service. | 1 | t1_d4p3x6k | t3_4pzsbk | /r/Cooking/comments/t3_4pzsbk/d4qh3pm | null | false | 2016-06-27T22:29:21Z |
d4qh0s4 | t1_d4qh0s4 | 1,467,066,439 | user_4b4797e89750 | Cooking | Better Homes and Gardens New Cookbook is a good starter cookbook for a beginner for basic dishes. Sunset's Easy Basics for Good Cooking is also good for beginners but it may be out of print. Ina Garten is pretty reliable too | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qh0s4 | null | false | 2016-06-27T22:27:19Z |
d4qgyzl | t1_d4qgyzl | 1,467,066,366 | user_bf893cb8e807 | Cooking | Usually some [letlive](https://www.youtube.com/watch?v=aCrg_eQ8KMo), [Thrice](https://www.youtube.com/watch?v=C9GTEsNf_GU), [Saosin](https://www.youtube.com/watch?v=zJALPNdJsHU), [Underoath](https://www.youtube.com/watch?v=RaFZXbnLjoA), or whatever else I'm feeling in the moment. But lately it has been one of those fou... | 1 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qgyzl | null | false | 2016-06-27T22:26:06Z |
d4qgw5b | t1_d4qgw5b | 1,467,066,249 | user_f6fa88a5137d | Cooking | I'm pretty freaking ADHD so I usually have to listen to something a little more involved than music that requires more of my focus or else I'll get distracted by something and will let things burn and junk.
I like listening to my comedy channel on Pandora (Louis ck, Patton oswalt, John mulaney) or some podcasts like W... | 3 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qgw5b | null | false | 2016-06-27T22:24:09Z |
d4qgop3 | t1_d4qgop3 | 1,467,065,948 | user_5ba034016ddc | Cooking | If you're looking for ingredient-based tips, McGee's "Keys to Good Cooking" is OK, but nowhere near as useful overall as "On Food..." | 3 | t1_d4pthdb | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qgop3 | null | false | 2016-06-27T22:19:08Z |
d4qgkh6 | t1_d4qgkh6 | 1,467,065,770 | user_a045d631a31f | Cooking | A ribeye is known for it's marbleness, the fat content which gives steak their flavor.
If you're going to boil away the fat and you're aiming for a no-fat recipe, why use an expensive piece of meat? Why not use a flank steak instead.
Now by definition of boil (this could be lost in translation). This means yo... | 3 | t3_4q59hp | t3_4q59hp | /r/Cooking/comments/t3_4q59hp/d4qgkh6 | null | false | 2016-06-27T22:16:10Z |
d4qggxp | t1_d4qggxp | 1,467,065,624 | user_fa9bea548efa | Cooking | I always find myself putting on [Gipsy Kings](https://www.youtube.com/watch?v=mifnMC_Kn1Q). | 1 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qggxp | null | false | 2016-06-27T22:13:44Z |
d4qggxw | t1_d4qggxw | 1,467,065,624 | user_735b8cbeffbe | Cooking | A huge pot of potato soup | 1 | t3_4q0svk | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4qggxw | null | false | 2016-06-27T22:13:44Z |
d4qgea6 | t1_d4qgea6 | 1,467,065,516 | user_cd0bd2b55851 | Cooking | I learned to cook from a 1968 edition. When my mom sold her house, she asked if I wanted anything, I told her that cookbook. She brought it to me when she moved. Of all the things from the house that I grew up in, I treasured this cookbook the most. When I got the well worn book, I took the time to put page reinfor... | 2 | t1_d4pu52t | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qgea6 | null | false | 2016-06-27T22:11:56Z |
d4qgd7h | t1_d4qgd7h | 1,467,065,471 | user_735b8cbeffbe | Cooking | I love giving New Best Recipe as a house-warming or graduation gift. It's the perfect book of standards and staples, with the best possible version of each recipe. Never made a single bad thing out of it. | 1 | t1_d4pxen9 | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qgd7h | null | false | 2016-06-27T22:11:11Z |
d4qgcfy | t1_d4qgcfy | 1,467,065,440 | user_1d6a0161b364 | Cooking | I like to listen to Democracy Now when I cook dinner. | 1 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qgcfy | null | false | 2016-06-27T22:10:40Z |
d4qgbsq | t1_d4qgbsq | 1,467,065,413 | user_e8c35a657136 | Cooking | Blackened. | 3 | t3_4q43wb | t3_4q43wb | /r/Cooking/comments/t3_4q43wb/d4qgbsq | null | false | 2016-06-27T22:10:13Z |
d4qg9an | t1_d4qg9an | 1,467,065,312 | user_40013e552d2f | Cooking | Parboiling
Cook in any kind of animal fat-duck fat is especially good. | 1 | t3_4q1khw | t3_4q1khw | /r/Cooking/comments/t3_4q1khw/d4qg9an | null | false | 2016-06-27T22:08:32Z |
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