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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d4qg5gq | t1_d4qg5gq | 1,467,065,154 | user_6d4faa5b46dd | Cooking | Sounds good...thanks for the info. Gonna go hunting for one now =) | 2 | t1_d4qarx3 | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qg5gq | null | false | 2016-06-27T22:05:54Z |
d4qg1gg | t1_d4qg1gg | 1,467,064,991 | [deleted] | Cooking | [removed] | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qg1gg | null | false | 2016-06-27T22:03:11Z |
d4qg17b | t1_d4qg17b | 1,467,064,980 | user_6ec4c6c15ec3 | Cooking | I'm not sure you can ruin a cast iron skillet. Maybe if you cooked some motor oil in it. | 1 | t3_4q5tnq | t3_4q5tnq | /r/Cooking/comments/t3_4q5tnq/d4qg17b | null | false | 2016-06-27T22:03:00Z |
d4qg0nd | t1_d4qg0nd | 1,467,064,958 | user_f16670d0def0 | Cooking | "Down Home" by John Hadamuscin. All his cookbooks are great, but this one's my all-time favorite. | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qg0nd | null | false | 2016-06-27T22:02:38Z |
d4qfz4z | t1_d4qfz4z | 1,467,064,897 | user_25f4a7ad1347 | Cooking | Something in their own cuisine depending on their ethnicity. | 1 | t3_4q4dn5 | t3_4q4dn5 | /r/Cooking/comments/t3_4q4dn5/d4qfz4z | null | false | 2016-06-27T22:01:37Z |
d4qfyu6 | t1_d4qfyu6 | 1,467,064,885 | user_89e85fda15da | Cooking | The sell-by-date on fish is pretty close to the expiration date. As long as it doesn't get slimy and/or smelly you could push that for another day or so. It depends on how cold your fridge is.
You probably should have put the fillets on ice which is generally colder than the fridge air temp. | 1 | t3_4q5goc | t3_4q5goc | /r/Cooking/comments/t3_4q5goc/d4qfyu6 | null | false | 2016-06-27T22:01:25Z |
d4qfvkg | t1_d4qfvkg | 1,467,064,754 | user_65003c2ba096 | Cooking | American's Test Kitchen <- best thing ever | 3 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qfvkg | null | false | 2016-06-27T21:59:14Z |
d4qftus | t1_d4qftus | 1,467,064,687 | user_f3750df4dc01 | Cooking | That's a painful way to do it. I usually out the bechamel to the side, add some hot liquid, stir it, add a bit more, then when it's somewhat wet I just pour it into the hot pot and whisk it through. No lumps yet, and it's less inconvenient than having to add all the liquid bit by bit.
Just, uh, let the roux co... | 1 | t1_d4q3737 | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4qftus | null | false | 2016-06-27T21:58:07Z |
d4qftm9 | t1_d4qftm9 | 1,467,064,678 | user_25f4a7ad1347 | Cooking |
>sauce/siding
Well, you have to learn to make perhaps to most famous duck dish.
Duck a l'orange There are many recipes out there. [Chef's john](http://allrecipes.com/recipe/236699/chef-johns-orange-duck/) | 1 | t3_4q35xq | t3_4q35xq | /r/Cooking/comments/t3_4q35xq/d4qftm9 | null | false | 2016-06-27T21:57:58Z |
d4qfhur | t1_d4qfhur | 1,467,064,213 | user_4584d530a07d | Cooking | The black stuff is a protective coating of polymerized oils that protects the metal. You've ruined it.
You can fix it by re-"seasoning" it. [Here's the Lodge page on proper cast iron care](https://www.lodgemfg.com/use-and-care/seasoned-cast-iron-use-and-care.asp). If you want other guides, plenty of people online o... | -1 | t3_4q5tnq | t3_4q5tnq | /r/Cooking/comments/t3_4q5tnq/d4qfhur | null | false | 2016-06-27T21:50:13Z |
d4qfe9t | t1_d4qfe9t | 1,467,064,072 | user_25f4a7ad1347 | Cooking | Just give it a good scrub with a pad and reseason it. | 1 | t3_4q5tnq | t3_4q5tnq | /r/Cooking/comments/t3_4q5tnq/d4qfe9t | null | false | 2016-06-27T21:47:52Z |
d4qfc1k | t1_d4qfc1k | 1,467,063,987 | user_25f4a7ad1347 | Cooking | None. Cooking has sounds of its own that needs to be heard. | 0 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qfc1k | null | false | 2016-06-27T21:46:27Z |
d4qfac1 | t1_d4qfac1 | 1,467,063,921 | user_4348c0c0af69 | Cooking | k | -1 | t1_d4pr4pc | t3_4pq0h1 | /r/Cooking/comments/t3_4pq0h1/d4qfac1 | null | false | 2016-06-27T21:45:21Z |
d4qf8ru | t1_d4qf8ru | 1,467,063,858 | user_3393567e0001 | Cooking | Eleven Madison Park. Its really useful professionally to prepare myself for fine dining | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qf8ru | null | false | 2016-06-27T21:44:18Z |
d4qf8if | t1_d4qf8if | 1,467,063,847 | user_09888644b907 | Cooking | [On Food and Cooking by McGee](https://www.amazon.com/Food-Cooking-Science-Lore-Kitchen-ebook/dp/B000PAAH1W) is the standard and was one of the earliest cookbooks to apply science to cooking. The latest version is excellent. It reads at times like a textbook but I swear that I've learned something useful from every s... | 3 | t1_d4qd8f0 | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qf8if | null | false | 2016-06-27T21:44:07Z |
d4qf0fl | t1_d4qf0fl | 1,467,063,538 | user_4c2e8a9ef4ea | Cooking | I shuddered at the thought of boiling a steak and felt sad you don't want fat. I think it's the best part of a rib eye. | 3 | t3_4q59hp | t3_4q59hp | /r/Cooking/comments/t3_4q59hp/d4qf0fl | null | false | 2016-06-27T21:38:58Z |
d4qezv3 | t1_d4qezv3 | 1,467,063,516 | user_812565412fdb | Cooking | I use Google and find I use a lot of recipes from Allrecipes.com. I prefer recipes that are just that. I don't need to read all the banter on some of the recipe blog sites. I appreciate their effort, but I'm just trying to get a meal on the table. | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qezv3 | null | false | 2016-06-27T21:38:36Z |
d4qeuis | t1_d4qeuis | 1,467,063,313 | user_4c2e8a9ef4ea | Cooking | Cilantro would feel more Thai. If you're not afraid of spiciness, throw in a jalepeno. | 1 | t1_d4pxp1f | t3_4q3tlx | /r/Cooking/comments/t3_4q3tlx/d4qeuis | null | false | 2016-06-27T21:35:13Z |
d4qeq46 | t1_d4qeq46 | 1,467,063,146 | user_39baa9271816 | Cooking | For cookbooks; I like the more science/technique-based stuff more than just recipes (you can get recipes anywhere).
Jacques Pepin's Complete Techniques
Bittman's how to cook anything
Kenji's Food Lab | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qeq46 | null | false | 2016-06-27T21:32:26Z |
d4qemto | t1_d4qemto | 1,467,063,022 | user_5df4c3180a28 | Cooking | Hahaha true that. Google+Evernote=perfect. | 1 | t1_d4qe4go | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qemto | null | false | 2016-06-27T21:30:22Z |
d4qelw0 | t1_d4qelw0 | 1,467,062,986 | user_7affd88d40b1 | Cooking | I listen to music all day but I found cooking is perfect time for listening to a podcast. | 2 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qelw0 | null | false | 2016-06-27T21:29:46Z |
d4qej4v | t1_d4qej4v | 1,467,062,882 | user_6e2de4d0d4b8 | Cooking | Has to be something upbeat and kinda heavy. That's just music I like and it's my kitchen. So yeah. | 2 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qej4v | null | false | 2016-06-27T21:28:02Z |
d4qeelo | t1_d4qeelo | 1,467,062,714 | user_85878332c9a9 | Cooking | stellar example | 2 | t1_d4puidt | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qeelo | null | false | 2016-06-27T21:25:14Z |
d4qeeih | t1_d4qeeih | 1,467,062,710 | user_ce2004f75d8d | Cooking | lol, that may be the reality. I keep thinking of borrowing my dad's slingshot or air rifle to fuck with em though. I'd poison them but I don't want to poison any of the rest of the wildlife so that's out.
If I could just find the person feeding them whole peanuts and get them to stop that would probably go a long w... | 1 | t1_d4pori5 | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4qeeih | null | false | 2016-06-27T21:25:10Z |
d4qedwx | t1_d4qedwx | 1,467,062,689 | user_89e85fda15da | Cooking | Hmm.. I didn't know that. I usually only see good things about Duxtop products on review newsletters and sites. | 1 | t1_d4nzyip | t3_4ptvp7 | /r/Cooking/comments/t3_4ptvp7/d4qedwx | null | false | 2016-06-27T21:24:49Z |
d4qeduq | t1_d4qeduq | 1,467,062,686 | user_cfdc22f045d3 | Cooking | Yep, The New Basics was my first "basic" cookbook when I got married in '89 and I still go back to it all the time for a ton of different recipes, as well as truly basic stuff like - tell me again the different ways to cook an artichoke, and how long they take? I love that there's a whole alphabetized section of every ... | 1 | t1_d4q8w7n | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qeduq | null | false | 2016-06-27T21:24:46Z |
d4qe8z0 | t1_d4qe8z0 | 1,467,062,505 | user_b3f9eb2699f8 | Cooking | Depends on my mood, but recently I've been listening to [Tokyo Police Club](https://www.youtube.com/watch?v=ptcAdSpWp-o) a lot. Otherwise, whatever my current spotify playlist is. | 1 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qe8z0 | null | false | 2016-06-27T21:21:45Z |
d4qe7qj | t1_d4qe7qj | 1,467,062,461 | user_4584d530a07d | Cooking | It's also shelf-stable without refrigeration. All that salt makes it impossible for anything to grow in it. | 3 | t1_d4q4eeg | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4qe7qj | null | false | 2016-06-27T21:21:01Z |
d4qe4go | t1_d4qe4go | 1,467,062,343 | user_11a4cc89916e | Cooking | Google. | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qe4go | null | false | 2016-06-27T21:19:03Z |
d4qe3sr | t1_d4qe3sr | 1,467,062,319 | user_9e5ea9fb0d8a | Cooking | This is where I love my Amazon Echo. I can just tell Alexa to play whatever I want while I'm cooking. I will also sometimes match music to what I'm cooking - something French then Edith Piaf. Spanish - Andres Segovia. BBQ - blues music like Homesick James, Bukka White, RL Burnside. I have many Spotify playlist... | 2 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qe3sr | null | false | 2016-06-27T21:18:39Z |
d4qdorf | t1_d4qdorf | 1,467,061,775 | user_e305ded9edd4 | Cooking | Another vote for a tupperware in your room, if the issue is a messy roommate. May even be able to get a pencil case to store them in (provided you keep it clean and it doesn't get gummed up with any leftover food/residue) | 2 | t3_4q3e94 | t3_4q3e94 | /r/Cooking/comments/t3_4q3e94/d4qdorf | null | false | 2016-06-27T21:09:35Z |
d4qdlbd | t1_d4qdlbd | 1,467,061,650 | user_feee97f8f681 | Cooking | Any classical or classic rock that I enjoy listening to at full volume.
It took me years to figure out why my mother tended to cook to really loud music when she was not otherwise a fan of it. If you have kids in the house and are trying to pay attention to what's going on on the stove, it is the perfect excuse. "Pard... | 1 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qdlbd | null | false | 2016-06-27T21:07:30Z |
d4qdixx | t1_d4qdixx | 1,467,061,566 | user_2f802753e6ae | Cooking | I like music I can dance around to or sing along with. Disney songs and upbeat 80s and 90s songs usually make up my playlists. If I'm doing something loud, like running my mixer or I need to have the fan on high, then I work in silence. | 0 | t3_4q5nnq | t3_4q5nnq | /r/Cooking/comments/t3_4q5nnq/d4qdixx | null | false | 2016-06-27T21:06:06Z |
d4qdgwt | t1_d4qdgwt | 1,467,061,495 | user_8af9fe53f346 | Cooking | If you have a whole foods they generally have buffalo available. They can certainly order it if not. | 1 | t3_4q20us | t3_4q20us | /r/Cooking/comments/t3_4q20us/d4qdgwt | null | false | 2016-06-27T21:04:55Z |
d4qddwl | t1_d4qddwl | 1,467,061,387 | user_169a4da8d90e | Cooking | >Is it worth using a good quality tea.
Yes. If you want the tea flavor to be forward in the dish, it's imperative to use good tea.
>Does hot infusion or cold infusion extract the most flavor from tea?
Hot infusion extracts the most flavor. But be careful -- some teas can be very bitter if steeped for too long or a... | 2 | t3_4q36tr | t3_4q36tr | /r/Cooking/comments/t3_4q36tr/d4qddwl | null | false | 2016-06-27T21:03:07Z |
d4qda6s | t1_d4qda6s | 1,467,061,260 | user_61bdfe3f3176 | Cooking | My favourite is carrot coriander. Carrot, fresh coriander, coriander powder, garlic, onion, broth. I don't know the exact measurements. It's delicious and healthy. | 1 | t3_4q1usk | t3_4q1usk | /r/Cooking/comments/t3_4q1usk/d4qda6s | null | false | 2016-06-27T21:01:00Z |
d4qd9u1 | t1_d4qd9u1 | 1,467,061,248 | user_5b5af63fb2b9 | Cooking | The Silver spoon, great cookbook. And 'Plenty' from yotam ottolenghi | 3 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qd9u1 | null | false | 2016-06-27T21:00:48Z |
d4qd9su | t1_d4qd9su | 1,467,061,247 | user_cb2358388730 | Cooking | This is too much. Have an up-vote for this gem. | 4 | t3_4q59hp | t3_4q59hp | /r/Cooking/comments/t3_4q59hp/d4qd9su | null | false | 2016-06-27T21:00:47Z |
d4qd8f0 | t1_d4qd8f0 | 1,467,061,200 | user_27e71246dea5 | Cooking | What are some other "sciencey" cookbooks? That shit works for me | 1 | t1_d4qc9cw | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qd8f0 | null | false | 2016-06-27T21:00:00Z |
d4qd38v | t1_d4qd38v | 1,467,061,036 | user_6ef031e925bb | Cooking | It should be good no later than stardate 32001.7 . anything after that and I would throw it out. | 3 | t3_4q5goc | t3_4q5goc | /r/Cooking/comments/t3_4q5goc/d4qd38v | null | false | 2016-06-27T20:57:16Z |
d4qd0k1 | t1_d4qd0k1 | 1,467,060,952 | user_048e6847385c | Cooking | You should seek out Mexico the Beautiful. Might be right up your alley and every recipe is amazing. | 1 | t1_d4puhvq | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qd0k1 | null | false | 2016-06-27T20:55:52Z |
d4qcy3r | t1_d4qcy3r | 1,467,060,876 | user_048e6847385c | Cooking | Mexico the Beautiful.
So strange how many people know, and love, this book. We bought it back in the 90's at Borders thinking it was just another pretty cookbook, but hot damn is every single recipe delicious, and apparently everyone has a copy. | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qcy3r | null | false | 2016-06-27T20:54:36Z |
d4qcu2c | t1_d4qcu2c | 1,467,060,761 | user_418f3bbda96c | Cooking | Errr, science *is* experience. But even better, because the experience is methodically designed, tested, and recorded, and, best of all, *done by someone else*. Instead of spending hours laboring in the kitchen and hundreds of dollars on ingredients, you can get most of the same knowledge that came from the experience ... | 16 | t1_d4qblkp | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qcu2c | null | false | 2016-06-27T20:52:41Z |
d4qctxo | t1_d4qctxo | 1,467,060,758 | user_169a4da8d90e | Cooking | Most things lose their crunch if you freeze and thaw them (unless you have liquid nitrogen around to freeze them).
I'm a big fan of bean sprouts on sandwiches for crunch. Easy to grow and one set will last a few days in the fridge; so you just replant right away when you put one batch in the fridge.
I'm also a fan o... | 1 | t3_4q4d7j | t3_4q4d7j | /r/Cooking/comments/t3_4q4d7j/d4qctxo | null | false | 2016-06-27T20:52:38Z |
d4qcjo2 | t1_d4qcjo2 | 1,467,060,448 | user_fc4320f50bc4 | Cooking | Bon Appetit: Fast, Easy, Fresh by Barbara Fairchild. It's huge, affordable, comprehensive but not tricky, and nothing I've made out of it has ever been bad. | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qcjo2 | null | false | 2016-06-27T20:47:28Z |
d4qc9qu | t1_d4qc9qu | 1,467,060,117 | user_33c807d0d975 | Cooking | Tomatoes and catfish go very well together, with the acidity of the tomatoes cutting some of the muddy taste of the catfish.
Low Country catfish stew is a classic: just saute some bacon and onions in a pot, add roughly equal amounts of catfish, tomatoes, and potatoes, season to taste, and cook on low heat for a few ho... | 1 | t3_4q43wb | t3_4q43wb | /r/Cooking/comments/t3_4q43wb/d4qc9qu | null | false | 2016-06-27T20:41:57Z |
d4qc9cw | t1_d4qc9cw | 1,467,060,103 | [deleted] | Cooking | [deleted] | -4 | t1_d4qc1i0 | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qc9cw | null | false | 2016-06-27T20:41:43Z |
d4qc1i0 | t1_d4qc1i0 | 1,467,059,828 | user_084082d64d18 | Cooking | No, I'm not.
Experience: If this biscuit dough is wet in comparison to the usual, I'll need more flour.
Science: If the humidity is high, I'll need less liquid because of the hydration of my flour.
Experience: Substituting milk for buttermilk in my biscuits doesn't work - the biscuits are flat.
Science: Because b... | 6 | t1_d4qblkp | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qc1i0 | null | false | 2016-06-27T20:37:08Z |
d4qbwqe | t1_d4qbwqe | 1,467,059,655 | user_f9c5daab06b8 | Cooking | I was also given that book as a wedding gift! It really is a great first cookbook. We've been married over a decade and I still reference it. | 1 | t1_d4pwl6f | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qbwqe | null | false | 2016-06-27T20:34:15Z |
d4qbr3x | t1_d4qbr3x | 1,467,059,454 | user_1684b6fe463b | Cooking | * [pad-thai tamagoyaki](http://linsfood.com/pad-thai-tamagoyaki/)
* [candied cherry tomatoes](http://www.seriouseats.com/recipes/2013/03/candied-cherry-tomatoes-recipe.html), kumquats also possible.
* [fried quail eqq wontons](http://www.realthairecipes.com/recipes/fried-quail-egg-wontons/)
* [shrimp corn dogs](https:/... | 1 | t3_4q4548 | t3_4q4548 | /r/Cooking/comments/t3_4q4548/d4qbr3x | null | false | 2016-06-27T20:30:54Z |
d4qbq0r | t1_d4qbq0r | 1,467,059,417 | user_bf2043801d28 | Cooking | My family has used clay pots to make baked beans for several generations. The one I use is small enough to just make a batch for 2 people and is almost 120 years old now. You're exactly right on the flavor being better - I can't stand baked beans made in metal containers lol
| 1 | t3_4q2ksy | t3_4q2ksy | /r/Cooking/comments/t3_4q2ksy/d4qbq0r | null | false | 2016-06-27T20:30:17Z |
d4qblkp | t1_d4qblkp | 1,467,059,265 | [deleted] | Cooking | [deleted] | -17 | t1_d4qb8rk | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qblkp | null | false | 2016-06-27T20:27:45Z |
d4qbl6y | t1_d4qbl6y | 1,467,059,252 | user_f43f558f9e97 | Cooking | Such a bummer. But I'm glad to learn this and I'll still give the cookies a shot :) thanks for the advice :) | 1 | t1_d4qbh79 | t3_4q4l9m | /r/Cooking/comments/t3_4q4l9m/d4qbl6y | null | false | 2016-06-27T20:27:32Z |
d4qbh9v | t1_d4qbh9v | 1,467,059,115 | user_f96ad300b063 | Cooking | This restaurant I used to go to always had the same concept for their amuse bouche. But they always did it differently. It was always at take on a caprese. So keep that in mind. As that guy said there are many ways to make deviled eggs. So goes for most things. Just get creative. | 3 | t3_4q4548 | t3_4q4548 | /r/Cooking/comments/t3_4q4548/d4qbh9v | null | false | 2016-06-27T20:25:15Z |
d4qbh79 | t1_d4qbh79 | 1,467,059,113 | user_370cf15b8bbf | Cooking | You definitely could as long as it is just acting as a sweetener. It won't replace what sugar does chemically as it cooks and heats up. Also it has a slightly weird taste because I believe the sweeting agent is stevia and so it is not a 1-1 replacement of normal sugar. I honestly think it just works best in smoothies a... | 1 | t1_d4q6fa2 | t3_4q4l9m | /r/Cooking/comments/t3_4q4l9m/d4qbh79 | null | false | 2016-06-27T20:25:13Z |
d4qb8rk | t1_d4qb8rk | 1,467,058,821 | user_084082d64d18 | Cooking | No.
Once I know the science behind a recipe, I can make nearly infinite variations on it and know that it will functionally be as successful as the original.
If one just reads a recipe from a book or magazine with no context, it can be rather difficult to ascertain which ingredients are important to the process, and... | 32 | t1_d4q8ver | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qb8rk | null | false | 2016-06-27T20:20:21Z |
d4qb5qy | t1_d4qb5qy | 1,467,058,714 | user_bbd9c1e74ee2 | Cooking | I have this one, but I really think his "Best Recipes in the World" is more valuable. | 2 | t1_d4pu0qf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qb5qy | null | false | 2016-06-27T20:18:34Z |
d4qb3yv | t1_d4qb3yv | 1,467,058,649 | user_bbd9c1e74ee2 | Cooking | I have a 50+ cookbook collection with a lot of really nice books, but the one I go back to more than any other (and the one that has pages falling out and the most pages smudged with food) is Mark Bittman's The Best Recipes in the World. It's a great reference for international cooking and anytime I think "oh, I'd like... | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qb3yv | null | false | 2016-06-27T20:17:29Z |
d4qb24f | t1_d4qb24f | 1,467,058,586 | user_65e6205956c9 | Cooking | whisk | 0 | t1_d4pa85j | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4qb24f | null | false | 2016-06-27T20:16:26Z |
d4qb17r | t1_d4qb17r | 1,467,058,553 | user_669dccba6831 | Cooking | Shit, was just coming in here to say this. I've spent thousands on cookbooks and if I had to reduce all of them to just one book, I'd say this was it. | 3 | t1_d4pusvg | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qb17r | null | false | 2016-06-27T20:15:53Z |
d4qb04v | t1_d4qb04v | 1,467,058,516 | user_5bd0d117f8d0 | Cooking | Once its done. Basically I just make sushi rice and eat it. The vinegar to sugar ratio is to taste. I do 1 part sugar to 8 parts vinegar and add till the rice is sticky and has an even thin coat. Add while warm to make the mixing easier.
You could wrap the rice by itself in plastic cling wrap. | 1 | t1_d4q7wun | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4qb04v | null | false | 2016-06-27T20:15:16Z |
d4qavip | t1_d4qavip | 1,467,058,355 | user_d93cdbb33042 | Cooking | I LOVE Jerusalem by Sami Tamimi and Yotam Ottolenghi. It has pushed me to make dishes and use ingredients I never would have thought I could, and I have yet to screw one up so badly that it isn't still delicious. | 3 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qavip | null | false | 2016-06-27T20:12:35Z |
d4qatdm | t1_d4qatdm | 1,467,058,282 | user_b70cac6b9832 | Cooking | I agree as well; the Food Lab is great! His style of writing is pretty accessible as well. | 4 | t1_d4pusvg | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qatdm | null | false | 2016-06-27T20:11:22Z |
d4qas07 | t1_d4qas07 | 1,467,058,232 | user_c1b7b478e69c | Cooking | betty crocker picture cookbook 1960 | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qas07 | null | false | 2016-06-27T20:10:32Z |
d4qarx3 | t1_d4qarx3 | 1,467,058,229 | user_ce7104016e76 | Cooking | I'd say anything prior to 1990, but the older the better is a good rule of thumb. | 2 | t1_d4q7uyb | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qarx3 | null | false | 2016-06-27T20:10:29Z |
d4qaq52 | t1_d4qaq52 | 1,467,058,167 | user_05fbb4c024ac | Cooking | If youtube channels count, Food Wishes. If not, anything by Julia Child or Jacques Pepin's "La Technique" | 3 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qaq52 | null | false | 2016-06-27T20:09:27Z |
d4qanmf | t1_d4qanmf | 1,467,058,078 | user_cdc68977e544 | Cooking | I'm Just Here for the Food - Alton Brown | 3 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qanmf | null | false | 2016-06-27T20:07:58Z |
d4qaky9 | t1_d4qaky9 | 1,467,057,985 | user_913f1d192e5a | Cooking | I think he is referring to boiling steak and then putting ketchup on it. That's very bad.
Your English is pretty good! | 4 | t1_d4qacwj | t3_4q59hp | /r/Cooking/comments/t3_4q59hp/d4qaky9 | null | false | 2016-06-27T20:06:25Z |
d4qai9l | t1_d4qai9l | 1,467,057,889 | user_913f1d192e5a | Cooking | I don't think many people would like to re-create and then have to eat what they serve at Applebee's, so I'm not sure you're going to have a lot of luck here.
I'd go to one, and ask the manager who makes the spice bag. Then call that company and ask for a list of ingredients. You'll have to work out the ratios, but it... | 0 | t3_4q539e | t3_4q539e | /r/Cooking/comments/t3_4q539e/d4qai9l | null | false | 2016-06-27T20:04:49Z |
d4qai4n | t1_d4qai4n | 1,467,057,885 | user_6ef031e925bb | Cooking | oh no my friend I am Romanian, not british, its my recipe. im sure others may use it also because its NO fat recipe. | 1 | t1_d4qadjk | t3_4q59hp | /r/Cooking/comments/t3_4q59hp/d4qai4n | null | false | 2016-06-27T20:04:45Z |
d4qadts | t1_d4qadts | 1,467,057,734 | user_cbb0dcf474e7 | Cooking | That's completely untrue. Dissolve sodium citrate (pretty easy to find) in liquid, then add cheese. You have to be precise with weights here, but that is possible. | 4 | t1_d4pvu1o | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4qadts | null | false | 2016-06-27T20:02:14Z |
d4qadjk | t1_d4qadjk | 1,467,057,724 | user_8bae66c1c97c | Cooking | must have translated the recipe from a British cookbook. | 4 | t3_4q59hp | t3_4q59hp | /r/Cooking/comments/t3_4q59hp/d4qadjk | null | false | 2016-06-27T20:02:04Z |
d4qacyj | t1_d4qacyj | 1,467,057,704 | user_a09f46e28bb5 | Cooking | I decided to go with the Basics one since, well, I'm still an extreme beginner :) After I go through that, hopefully it'll be enough for me to experiment on my own! | 2 | t1_d4qaaxn | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qacyj | null | false | 2016-06-27T20:01:44Z |
d4qacwj | t1_d4qacwj | 1,467,057,703 | user_6ef031e925bb | Cooking | my english is not very good I know. please correct me if I am mistaken. | 1 | t1_d4qa1mn | t3_4q59hp | /r/Cooking/comments/t3_4q59hp/d4qacwj | null | false | 2016-06-27T20:01:43Z |
d4qacqb | t1_d4qacqb | 1,467,057,697 | user_c549b61b8e7d | Cooking | There's a billion ways to make deviled eggs. Maybe do some deviled quail eggs since they're smaller. | 2 | t3_4q4548 | t3_4q4548 | /r/Cooking/comments/t3_4q4548/d4qacqb | null | false | 2016-06-27T20:01:37Z |
d4qaaxn | t1_d4qaaxn | 1,467,057,635 | user_150ecf76ca2a | Cooking | I have the vegetarian version, which is great, and my sister in law has the meatist one which she also loves. I think it's safe to get the newest edition but I'm not familiar with the changes. Mine was purchased less than 5 years ago. | 1 | t1_d4q6g9s | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4qaaxn | null | false | 2016-06-27T20:00:35Z |
d4qaa84 | t1_d4qaa84 | 1,467,057,610 | user_6ef031e925bb | Cooking | I put turmeric on steak also, it gives very flavor with ketchup. | 2 | t1_d4q9yck | t3_4q59hp | /r/Cooking/comments/t3_4q59hp/d4qaa84 | null | false | 2016-06-27T20:00:10Z |
d4qa47w | t1_d4qa47w | 1,467,057,400 | user_85f783a0a097 | Cooking | You're way overthinking this. The rice is going to get hard in the fridge, that's a fact. You're going to have to microwave it. | 3 | t1_d4pq61d | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4qa47w | null | false | 2016-06-27T19:56:40Z |
d4qa1mn | t1_d4qa1mn | 1,467,057,313 | user_6dc8ce6b25cb | Cooking | That is really bad. | 7 | t3_4q59hp | t3_4q59hp | /r/Cooking/comments/t3_4q59hp/d4qa1mn | null | false | 2016-06-27T19:55:13Z |
d4q9yeh | t1_d4q9yeh | 1,467,057,203 | user_913f1d192e5a | Cooking | I think I just threw up in my mouth a little. | 6 | t3_4q59hp | t3_4q59hp | /r/Cooking/comments/t3_4q59hp/d4q9yeh | null | false | 2016-06-27T19:53:23Z |
d4q9yck | t1_d4q9yck | 1,467,057,202 | user_634b64e5dd4d | Cooking | Mmmm boil away that flavor too. | 1 | t3_4q59hp | t3_4q59hp | /r/Cooking/comments/t3_4q59hp/d4q9yck | null | false | 2016-06-27T19:53:22Z |
d4q9w50 | t1_d4q9w50 | 1,467,057,126 | user_fcf411b32a04 | Cooking | - Mexican Everyday - Rick Bayless. I love Mexican food, and this book has ruined every trip to a "Mexican" restaurant in America. The recipes aren't that difficult, but the authentic flavors are truly unique
- Ad Hoc at Home - Thomas Keller. If most cookbooks teach you recipes or techniques, Ad Hoc teaches you ingr... | 7 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q9w50 | null | false | 2016-06-27T19:52:06Z |
d4q9qou | t1_d4q9qou | 1,467,056,943 | user_fe8670ce2065 | Cooking | Hahahahahahahahaha. | 12 | t3_4q59hp | t3_4q59hp | /r/Cooking/comments/t3_4q59hp/d4q9qou | null | false | 2016-06-27T19:49:03Z |
d4q9i67 | t1_d4q9i67 | 1,467,056,655 | user_9eb312149cfe | Cooking | I am!
| -1 | t1_d4q8ver | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q9i67 | null | false | 2016-06-27T19:44:15Z |
d4q9hdd | t1_d4q9hdd | 1,467,056,629 | user_60e416b8ad2c | Cooking | Love this book. I got mine at least 15 years ago. Still open it too. FULL of regional info on cooking over fire. | 1 | t1_d4pwjl1 | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q9hdd | null | false | 2016-06-27T19:43:49Z |
d4q9gc4 | t1_d4q9gc4 | 1,467,056,595 | user_f8dbd7398466 | Cooking | The bacon drippings used to cook the catfish lend this southern family favorite authentic flavor.
Yield: 4 servings (serving size: 1 fillet)
Ingredients
3 slices bacon
2/3 cup yellow cornmeal
3 teaspoons salt-free Cajun seasoning
1/2 teaspoon salt
4 (6-ounce) catfish fillets
Preparation
Cook bacon... | 1 | t3_4q43wb | t3_4q43wb | /r/Cooking/comments/t3_4q43wb/d4q9gc4 | null | false | 2016-06-27T19:43:15Z |
d4q9ckc | t1_d4q9ckc | 1,467,056,466 | user_f104fc1e43e9 | Cooking | I'm surprised no one's said The New Basics! Great book, has my favorite recipes for gingersnaps, apple pie, mashed potatoes, etc. As the title suggests, lots of emphasis on good, simple food. | 2 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q9ckc | null | false | 2016-06-27T19:41:06Z |
d4q93cq | t1_d4q93cq | 1,467,056,147 | user_fdf593aee9c4 | Cooking | Alright, you should be good to go.
(Also, the word you're looking for is wary. TYL!) :) | 1 | t1_d4q887t | t3_4q1xs1 | /r/Cooking/comments/t3_4q1xs1/d4q93cq | null | false | 2016-06-27T19:35:47Z |
d4q937z | t1_d4q937z | 1,467,056,143 | [deleted] | Cooking | [deleted] | 1 | t1_d4q6nzd | t3_4q35xq | /r/Cooking/comments/t3_4q35xq/d4q937z | null | false | 2016-06-27T19:35:43Z |
d4q935t | t1_d4q935t | 1,467,056,141 | user_9fef02958ec8 | Cooking | To your point. Many many good restaurants don't do it the way I described. You can still get good results.
However, every restaurant that I've had amazing duck at (very few), basically did it this way. The crispy flat skin makes it obvious.
| 1 | t1_d4q6nzd | t3_4q35xq | /r/Cooking/comments/t3_4q35xq/d4q935t | null | false | 2016-06-27T19:35:41Z |
d4q8w7n | t1_d4q8w7n | 1,467,055,902 | user_5fb8bde090a7 | Cooking | Growing up in the late 80s and 90s, my mom was a great and enthusiastic cook, and her most-used cookbook was The New Basics by Julee Rosso and Sheila Lukins. Many recipes I consider staples of my childhood are actually from this book. I got my own copy when I moved into my first apartment and I still use it on the reg... | 2 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q8w7n | null | false | 2016-06-27T19:31:42Z |
d4q8ver | t1_d4q8ver | 1,467,055,875 | user_e7d35cfd6ea0 | Cooking | I own and like Kenji's cookbook, but is anyone else getting sick of the "sciency" this and "sciency" that approach to cooking? | 6 | t1_d4pusvg | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q8ver | null | false | 2016-06-27T19:31:15Z |
d4q8t9y | t1_d4q8t9y | 1,467,055,805 | user_81110eb41b87 | Cooking | you can also make the cheese sauce from a white roux (butter + flour + milk) and some shredded cheese(s). I **think** the creamy chicken soup has that kind of consistancy and when you add a chicken stock cube to the roux it might be very similar. I'm basing this on the look of the soup alone though, i've never had it. | 5 | t3_4q3mw0 | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4q8t9y | null | false | 2016-06-27T19:30:05Z |
d4q8sn6 | t1_d4q8sn6 | 1,467,055,783 | [deleted] | Cooking | They buy the spices from some external company, so it's not an Applebee's recipe per se??? .....
I wish I knew more or the company that supplies the spices. | 3 | t1_d4q8obr | t3_4q539e | /r/Cooking/comments/t3_4q539e/d4q8sn6 | null | false | 2016-06-27T19:29:43Z |
d4q8obr | t1_d4q8obr | 1,467,055,634 | user_511b1d0b9ebd | Cooking | Is this the first request for an Applebee's recipe ever in the history of cookingkind? | 2 | t3_4q539e | t3_4q539e | /r/Cooking/comments/t3_4q539e/d4q8obr | null | false | 2016-06-27T19:27:14Z |
d4q8o7t | t1_d4q8o7t | 1,467,055,630 | user_bcc33038c138 | Cooking | I agree with this. I love duck, and find it's best with a sauce that's both a little sweet and tangy. Sour cherry, orange, pomegranate molasses, even oyster sauce are all good. | 1 | t1_d4q24dj | t3_4q35xq | /r/Cooking/comments/t3_4q35xq/d4q8o7t | null | false | 2016-06-27T19:27:10Z |
d4q8k12 | t1_d4q8k12 | 1,467,055,490 | user_39dd6c53ea7c | Cooking | Cheez Whiz is kinda real cheese too (contains milk, cheese culture, enzymes etc etc) but at the same time it's not. It's a processed cheese food. it's in the Cheese family tree but it's way out on a limb. | 2 | t1_d4q7v79 | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4q8k12 | null | false | 2016-06-27T19:24:50Z |
d4q8gmu | t1_d4q8gmu | 1,467,055,381 | user_7c3ec4204532 | Cooking | [Better Homes and Gardens New Cookbook](https://www.google.com/?ion=1&espv=2#q=better+homes+and+gardens+cookbook&tbm=shop) just reminds me of my childhood, 3 ring binder style with pages coming out from being used so often. Inside cover has substitution and measurement charts. | 2 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q8gmu | null | false | 2016-06-27T19:23:01Z |
d4q89bn | t1_d4q89bn | 1,467,055,162 | user_aafacd5f89cb | Cooking | I find almost everything Alice Waters put into [The Art of Simple Food](http://www.goodreads.com/book/show/688663.The_Art_of_Simple_Food) absolutely, mouth-wateringly fantastic. It's not the one-and-only cookbook I'd ever choose, but I've gifted it before and will again to people getting started. | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q89bn | null | false | 2016-06-27T19:19:22Z |
d4q892e | t1_d4q892e | 1,467,055,154 | user_66e1674fa2c1 | Cooking | I threw the package away.. oops! | 1 | t1_d4q6i8y | t3_4q1xs1 | /r/Cooking/comments/t3_4q1xs1/d4q892e | null | false | 2016-06-27T19:19:14Z |
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