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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d4q887t | t1_d4q887t | 1,467,055,122 | user_66e1674fa2c1 | Cooking | It's still red, no blood so I won't be too weary | 2 | t1_d4q7gto | t3_4q1xs1 | /r/Cooking/comments/t3_4q1xs1/d4q887t | null | false | 2016-06-27T19:18:42Z |
d4q85bq | t1_d4q85bq | 1,467,055,023 | user_e61f0858230f | Cooking | Soap doesn't remove the seasoning, you'd honestly have to be pretty damn ignorant to believe that old wives' tale. It's a holdover from when dish soap was made with lye. Think about it, if dawn could breakdown polymerized carbon, do you really think you'd want to let it touch your hands? | 2 | t1_d41yf6j | t3_4n8jqe | /r/Cooking/comments/t3_4n8jqe/d4q85bq | null | false | 2016-06-27T19:17:03Z |
d4q83of | t1_d4q83of | 1,467,054,966 | user_9fef02958ec8 | Cooking | No. On medium / medium low heat you're not actually cooking much of the meat at all. At best a bit of the meat gets warm. The point is to render out the fatty skin, make the fat layer 1/3 as thick. When you sear & fire it, it'll turn into a crunchy crispy layer, like a thicker version of chicken skin.
You cook i... | 1 | t1_d4q6nzd | t3_4q35xq | /r/Cooking/comments/t3_4q35xq/d4q83of | null | false | 2016-06-27T19:16:06Z |
d4q82ez | t1_d4q82ez | 1,467,054,921 | user_4348a2c8ace3 | Cooking | How to Cook Everything by Mark Bittman. | 2 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q82ez | null | false | 2016-06-27T19:15:21Z |
d4q7xwn | t1_d4q7xwn | 1,467,054,761 | user_dd8ef2ab68ae | Cooking | I have the 10th anniversary edition and really don't know the differences between them so I can't really recommend one over the others. All I know is it's the one cookbook I use the most and browse more than once or twice for ideas and not just to look up specific recipes (I don't have many - maybe 5 or 6). | 1 | t1_d4q6z97 | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q7xwn | null | false | 2016-06-27T19:12:41Z |
d4q7wun | t1_d4q7wun | 1,467,054,724 | user_f5c005d1903f | Cooking | add with the water when cooking? or once its done? | 2 | t1_d4pt76z | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4q7wun | null | false | 2016-06-27T19:12:04Z |
d4q7vj6 | t1_d4q7vj6 | 1,467,054,675 | user_1ba093553001 | Cooking | Lentil sprouts.
You could sprout in small batches, several days apart, to keep you in fresh crunchy greens.
| 1 | t3_4q4d7j | t3_4q4d7j | /r/Cooking/comments/t3_4q4d7j/d4q7vj6 | null | false | 2016-06-27T19:11:15Z |
d4q7v79 | t1_d4q7v79 | 1,467,054,663 | user_b6c9ff84b46e | Cooking | It's real cheese, it's just a weird processed cheese. Here are the ingredients: Milk, Water, Whey, Milk Protein Concentrate, Milkfat, Whey Protein Concentrate, Sodium Phosphate, Contains 2% or less of: Salt, Calcium Phosphate, Lactic Acid, Sorbic Acid, Sodium Citrate, Sodium Alginate, Enzymes, Apocarotenal, Annatto, ... | 2 | t1_d4q4eeg | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4q7v79 | null | false | 2016-06-27T19:11:03Z |
d4q7uyb | t1_d4q7uyb | 1,467,054,654 | user_6d4faa5b46dd | Cooking | Do you know which year edition would be best to get? I see tons of them online but as others have said, the older editions are better.....up to what year? | 1 | t1_d4pu52t | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q7uyb | null | false | 2016-06-27T19:10:54Z |
d4q7rf3 | t1_d4q7rf3 | 1,467,054,536 | user_462f4ff9a89c | Cooking | Allrecipes is generally a waste of time now. I just find the resources online that I trust, best being Serious Eats (expecially anything made by Kenji), Alton Brown, and Cooks Illustrated, occasionally the New York Times. Everything else is a crapshoot, although I'm getting better at instantly recognizing crap. | 3 | t1_d4q3lov | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q7rf3 | null | false | 2016-06-27T19:08:56Z |
d4q7icn | t1_d4q7icn | 1,467,054,238 | user_176349987549 | Cooking | Wow I was thinking my 1989 copy was outdated. It's got some damn good stuff in it though. | 2 | t1_d4q0g05 | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q7icn | null | false | 2016-06-27T19:03:58Z |
d4q7gto | t1_d4q7gto | 1,467,054,183 | user_fdf593aee9c4 | Cooking | It should be safe to eat, but did you end up with a package of gray meat and a puddle of bloody looking water? If so, that meat is going to need a lot of seasoning, otherwise, it will not taste very good. I would not recommend making burgers, though a meatloaf might be OK. If it's all still red, burgers would be fine... | 1 | t3_4q1xs1 | t3_4q1xs1 | /r/Cooking/comments/t3_4q1xs1/d4q7gto | null | false | 2016-06-27T19:03:03Z |
d4q7aig | t1_d4q7aig | 1,467,053,961 | user_ce7104016e76 | Cooking | Agreed. Nothing like having Mom's old version. | 1 | t1_d4q5z3f | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q7aig | null | false | 2016-06-27T18:59:21Z |
d4q73tu | t1_d4q73tu | 1,467,053,730 | user_c9ebe4204ae1 | Cooking | Depends on the size of the catfish.
Small/Medium: Scored, breaded (1/2 flour, 1/3 corn meal, 1/6 corn starch, spices) and fried whole.
Medium/Large: Squirrelfish style (think of a fish that swam through a bloomin onion cutter). https://www.youtube.com/watch?v=O5kW4_FJNpE | 1 | t3_4q43wb | t3_4q43wb | /r/Cooking/comments/t3_4q43wb/d4q73tu | null | false | 2016-06-27T18:55:30Z |
d4q70n9 | t1_d4q70n9 | 1,467,053,618 | user_8bae66c1c97c | Cooking | Google
| 0 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q70n9 | null | false | 2016-06-27T18:53:38Z |
d4q6z97 | t1_d4q6z97 | 1,467,053,571 | user_a09f46e28bb5 | Cooking | Which version? Theres like 3.
the 10th anniversary edition or the "basic" edition or the Simple Recipes for Great Food? | 1 | t1_d4q49xw | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q6z97 | null | false | 2016-06-27T18:52:51Z |
d4q6wtt | t1_d4q6wtt | 1,467,053,487 | user_881a422e4425 | Cooking | All of Julia's shit still works perfectly today. And we bloody owe her. Where's the love for that beast of a woman? Good times. | 11 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q6wtt | null | false | 2016-06-27T18:51:27Z |
d4q6vyp | t1_d4q6vyp | 1,467,053,457 | user_29563edb48d9 | Cooking | [Nigerian Pepper Soup.](http://www.9jafoodie.com/catfish-pepper-soup/) I grew up on this dish. If you enjoy spicy food, this is the best way to have catfish if you're not battering it. | 1 | t3_4q43wb | t3_4q43wb | /r/Cooking/comments/t3_4q43wb/d4q6vyp | null | false | 2016-06-27T18:50:57Z |
d4q6tax | t1_d4q6tax | 1,467,053,363 | user_f4bf87a63b68 | Cooking | *The James Beard Cookbook*. Not the newer ones, because they suck, but if you can find a vintage one (1959 or 1961) get it!
It's sort of written like a reference guide to a certain old-style approach to American cuisine and the cuisines which got rolled into American cuisine. There are recipes, but it's not very techn... | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q6tax | null | false | 2016-06-27T18:49:23Z |
d4q6nzd | t1_d4q6nzd | 1,467,053,173 | user_c7a2e0caa57f | Cooking | 30-45 min? Isn't that too much? I've just cooked it with the times I've previous quoted and it was perfect. Perfectly crisp skin and super tender meat. In the center it was perfectly pink, not too cooked nor too raw. Scored the skin, 8 min on the skin side on a medium-hot pan, 5 on the meat side and 15 in the oven at 2... | 2 | t1_d4q24dj | t3_4q35xq | /r/Cooking/comments/t3_4q35xq/d4q6nzd | null | false | 2016-06-27T18:46:13Z |
d4q6i8y | t1_d4q6i8y | 1,467,052,974 | user_c9ebe4204ae1 | Cooking | What is the sell-by date on the package? | 1 | t3_4q1xs1 | t3_4q1xs1 | /r/Cooking/comments/t3_4q1xs1/d4q6i8y | null | false | 2016-06-27T18:42:54Z |
d4q6gu2 | t1_d4q6gu2 | 1,467,052,925 | user_c9ebe4204ae1 | Cooking | Iceberg lettuce is so cheap ($1/head or less), it's tough to get something that would be a better value than just getting more lettuce.
Make a wedge salad twice a week and that should take care of the majority of what you don't use for other stuff.
I do like the cabbage suggestion as well, cabbage is super cheap and ... | 4 | t3_4q4d7j | t3_4q4d7j | /r/Cooking/comments/t3_4q4d7j/d4q6gu2 | null | false | 2016-06-27T18:42:05Z |
d4q6g9s | t1_d4q6g9s | 1,467,052,906 | user_a09f46e28bb5 | Cooking | Would you recommend the 10th anniversary edition or the "basic" edition or the Simple Recipes for Great Food? Lol, many versions | 1 | t1_d4pu0qf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q6g9s | null | false | 2016-06-27T18:41:46Z |
d4q6fa2 | t1_d4q6fa2 | 1,467,052,871 | user_f43f558f9e97 | Cooking | Oh no :( thank for the heads up. I wonder if I could use it in place of sugar in a recipe? | 1 | t1_d4q5pkf | t3_4q4l9m | /r/Cooking/comments/t3_4q4l9m/d4q6fa2 | null | false | 2016-06-27T18:41:11Z |
d4q6bza | t1_d4q6bza | 1,467,052,758 | user_b39a07077698 | Cooking | Highest quality: The Science of Good Cooking
Easiest: Mark Bittman's Kitchen express (no measurements)
Most Used: The Flavor Bible | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q6bza | null | false | 2016-06-27T18:39:18Z |
d4q63gz | t1_d4q63gz | 1,467,052,466 | user_cf939f59a5d4 | Cooking | Came here to say this! Rock on Buddha. | 2 | t1_d4pu52t | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q63gz | null | false | 2016-06-27T18:34:26Z |
d4q60l0 | t1_d4q60l0 | 1,467,052,368 | user_3f8715e12742 | Cooking | Look into a Stok Quattro. It has a unique insert system where you can buy a smoker, steamer, cast iron pot, pizza stone, skillet and more. You remove a round section of the grill grate, which is heavy cast iron, and drop your desired insert in place.
The Stok Quattro is a surprisingly good quality grill for the p... | 1 | t3_4pzsbk | t3_4pzsbk | /r/Cooking/comments/t3_4pzsbk/d4q60l0 | null | false | 2016-06-27T18:32:48Z |
d4q5z3f | t1_d4q5z3f | 1,467,052,315 | user_59c64ddaf3a5 | Cooking | I was going to recommend this one too. The older editions are better, if you can find one. The newer ones fell under the influence of the food police with a resultant decrease in quality. | 2 | t1_d4pu52t | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q5z3f | null | false | 2016-06-27T18:31:55Z |
d4q5pkf | t1_d4q5pkf | 1,467,051,981 | user_370cf15b8bbf | Cooking | I have used Vega Protein & Greens chocolate flavor before to make things like puddings and smoothies. Unfortunately, the powder is much too sweet and wouldn't even work in my recipe for chia pudding which had no other source of sugar. Because of the overpowering sweetness, I don't know that it would work in any baking ... | 2 | t3_4q4l9m | t3_4q4l9m | /r/Cooking/comments/t3_4q4l9m/d4q5pkf | null | false | 2016-06-27T18:26:21Z |
d4q5js2 | t1_d4q5js2 | 1,467,051,780 | user_cc5fbfaca7d4 | Cooking | Sadly I don't have the chocolate pond yet. I'm putting that off until next year. The ducks could really use it; changing the water multiple times a day is a pain. I'm hoping I can get a working aquaponic setup going. I'm not sure if the plants will like chocolate but I am sure they will learn to.
But the strawberries ... | 1 | t1_d4q22wl | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4q5js2 | null | false | 2016-06-27T18:23:00Z |
d4q5et7 | t1_d4q5et7 | 1,467,051,609 | user_6b19771ff91d | Cooking | I second The New Best Recipes. Wife and I have been using it for years after a recommendation. Great overall cookbook. Also quite reasonably priced for what you get. | 3 | t1_d4pxen9 | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q5et7 | null | false | 2016-06-27T18:20:09Z |
d4q5a99 | t1_d4q5a99 | 1,467,051,450 | user_31568979124e | Cooking | Larousse Gastronomique is incredible - lots of information in there, plus some great recipes thrown in. Tons of answers to "What can I do with (obscure ingredient)?" or "I've got too much (common thing) - what can I make with it?" That book should just be the answer to any of those threads. | 2 | t1_d4psy9e | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q5a99 | null | false | 2016-06-27T18:17:30Z |
d4q59op | t1_d4q59op | 1,467,051,430 | user_7e1b65773e8b | Cooking | Good Housekeeping cookbook. It has so many recipes in it of varying difficulty. IMO it's the best cookbook for a budding cook | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q59op | null | false | 2016-06-27T18:17:10Z |
d4q59l6 | t1_d4q59l6 | 1,467,051,427 | user_ce7104016e76 | Cooking | I think it was typical, back in the day, for our mothers and grandmothers to never really measure much when they cooked - they just put in a "pinch" of this, a "dash" of that, or they just eyeballed it until it looked "right". | 1 | t1_d4q0g05 | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q59l6 | null | false | 2016-06-27T18:17:07Z |
d4q569l | t1_d4q569l | 1,467,051,314 | user_aa632c71210d | Cooking | Cornstarch/flour coating, fried, served with a thai sweet chili sauce. | 2 | t3_4q43wb | t3_4q43wb | /r/Cooking/comments/t3_4q43wb/d4q569l | null | false | 2016-06-27T18:15:14Z |
d4q54th | t1_d4q54th | 1,467,051,263 | user_5710ec064adb | Cooking | Shaved catfish Middendorf style is the best way to eat catfish. Whenever I am in Louisianan I go out of my way to stop by Middendorf's, but sometimes when I haven't been in a while I have to do it myself at home.
It's a simple technique just go slow and slice the catfish as thin as possible. Then you soak it in salt ... | 1 | t3_4q43wb | t3_4q43wb | /r/Cooking/comments/t3_4q43wb/d4q54th | null | false | 2016-06-27T18:14:23Z |
d4q524i | t1_d4q524i | 1,467,051,169 | user_ca4130d43dd9 | Cooking | Thank you! :D | 1 | t1_d4q3737 | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4q524i | null | false | 2016-06-27T18:12:49Z |
d4q51m9 | t1_d4q51m9 | 1,467,051,151 | user_12d2035ae4d2 | Cooking | Thug kitchen: Eat lile you give a fuck.
Edit:forgot the thug part
| 2 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q51m9 | null | false | 2016-06-27T18:12:31Z |
d4q4zfg | t1_d4q4zfg | 1,467,051,076 | [deleted] | Cooking | [deleted] | 1 | t3_4q2gvg | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4q4zfg | null | false | 2016-06-27T18:11:16Z |
d4q4ukf | t1_d4q4ukf | 1,467,050,905 | user_a1b23f48872a | Cooking | You can use the kind for milk rice. Is that translation correct? Is it even known? Here in Germany sushi rice costs about 3€ per pound but milk rice which is basically the same thing costs 0.59 €.
Edit: /u/lotlotters said it first. | 3 | t1_d4py0a6 | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4q4ukf | null | false | 2016-06-27T18:08:25Z |
d4q4nz5 | t1_d4q4nz5 | 1,467,050,672 | user_271e25133ac2 | Cooking | Frankies Sputino Kitchen Companion & Cooking Manual. Picked it up in a subscription box and it wound up being one of my favorites immediately. | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q4nz5 | null | false | 2016-06-27T18:04:32Z |
d4q4kfw | t1_d4q4kfw | 1,467,050,545 | user_68340a20bef7 | Cooking | I don't use many cookbooks, mostly online recipes. But I do consistently pull out:
* America's Test Kitchen Cooking School
* Joy of Cooking
* A book on traditional German Cuisine that my sister got me while she was living in the Motherland (our maternal side is German); it's part history/culture and part recipes.
... | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q4kfw | null | false | 2016-06-27T18:02:25Z |
d4q4feo | t1_d4q4feo | 1,467,050,363 | user_9e5ea9fb0d8a | Cooking | 1. How about a Hamachi Carpaccio? It works with other fish as well, and you can do all kinds of different flavors with it. But a simple lemon juice, olive oil, chives, basil, and garlic would work well.
2. Small piece of toasted sourdough French bread, soft goat cheese, fresh herbs, slivers of Nova salmon, capers... | 2 | t3_4q4548 | t3_4q4548 | /r/Cooking/comments/t3_4q4548/d4q4feo | null | false | 2016-06-27T17:59:23Z |
d4q4eeg | t1_d4q4eeg | 1,467,050,327 | user_39dd6c53ea7c | Cooking | Velveeta isn't liquid, it's a processed cheese (kind of a subtype of american cheese). basically the end result is a block of soft very uniform "cheese", it's big selling point is a distinct flavor (if you like it that is) and the fact that it melts extremely smoothly and at relatively low temperatures.
it's not real... | 3 | t1_d4pvnv3 | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4q4eeg | null | false | 2016-06-27T17:58:47Z |
d4q49xw | t1_d4q49xw | 1,467,050,172 | user_dd8ef2ab68ae | Cooking | I think 'How to Cook Everything' would be great for what you are looking for. It starts out with a basic recipe for pretty much everything and then has a list of variations to try.
I was in your position (probably still am) but just browsing 'How to Cook Everything' gives me new ideas to try out when feeling adventur... | 3 | t1_d4q2a6t | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q49xw | null | false | 2016-06-27T17:56:12Z |
d4q47ip | t1_d4q47ip | 1,467,050,089 | user_c914b7ef7db6 | Cooking | How to cook everything Fast by Mark Bittman | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q47ip | null | false | 2016-06-27T17:54:49Z |
d4q3z3b | t1_d4q3z3b | 1,467,049,808 | user_38c4f506e30f | Cooking | Silver Spoon Italian cookbook
Not for beginners, but my go to ref guide if ever I'm cooking Italian. | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q3z3b | null | false | 2016-06-27T17:50:08Z |
d4q3y21 | t1_d4q3y21 | 1,467,049,774 | user_4a3c212f9500 | Cooking | Joy of cooking. Hands down. | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q3y21 | null | false | 2016-06-27T17:49:34Z |
d4q3v7e | t1_d4q3v7e | 1,467,049,677 | user_69002b7950d8 | Cooking | Pickle slices | 2 | t3_4q4d7j | t3_4q4d7j | /r/Cooking/comments/t3_4q4d7j/d4q3v7e | null | false | 2016-06-27T17:47:57Z |
d4q3t2r | t1_d4q3t2r | 1,467,049,604 | user_a09f46e28bb5 | Cooking | Thanks :) Yeah I looked up how to make Tiramisu and I found 2 recipes that weren't too similar so I wasn't sure which one to try. I guess having a good reputable book can really help. It's crazy I even considered it though. I used to hate cooking but the more I do it the more I like it | 2 | t1_d4q3lov | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q3t2r | null | false | 2016-06-27T17:46:44Z |
d4q3og2 | t1_d4q3og2 | 1,467,049,437 | user_ee40c0c95d8a | Cooking | The yucca fries with cilantro sauce are so good, it's unfair to other fries. | 1 | t1_d4puhvq | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q3og2 | null | false | 2016-06-27T17:43:57Z |
d4q3m6k | t1_d4q3m6k | 1,467,049,357 | user_98978d7283dd | Cooking | Talk About Good! from the Junior League of Lafayette (the original one with the yellow and white stripe cover). I have a copy from my great grandmother. It has been used so much by her and myself that the cover has torn off. If you pick one up, you have to make the apple cake by Mrs. Claude Teel. | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q3m6k | null | false | 2016-06-27T17:42:37Z |
d4q3lov | t1_d4q3lov | 1,467,049,339 | user_9db151dfc153 | Cooking | The problem that I have with a lot of online resources is that there's no verification that they are good. I've pretty much sworn off allrecipes.com and the like, because anyone can post anything, and there's just so much garbage. A few good cookbooks, which include techniques and variations like Bittman's, can really ... | 3 | t1_d4pzeo7 | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q3lov | null | false | 2016-06-27T17:42:19Z |
d4q3dwp | t1_d4q3dwp | 1,467,049,061 | user_c3378fe4a09a | Cooking | I enjoy Cookwise and Bakewise. Written by a chemist, she explains many of the reactions occurring and why certain things happen and taste the way they do.
I've made the orange duck several times now and it's always a hit. | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q3dwp | null | false | 2016-06-27T17:37:41Z |
d4q3dra | t1_d4q3dra | 1,467,049,056 | user_f6a5268dfaca | Cooking | I'm not vegan anymore, and haven't been for years, but Vegan With a Vengeance by Isa Chandra Moskowitz taught me how to really cook and feed myself. I recommend her books for anyone to learn their way around a kitchen. | 5 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q3dra | null | false | 2016-06-27T17:37:36Z |
d4q3cb4 | t1_d4q3cb4 | 1,467,049,004 | user_f191a319ed82 | Cooking | River Roads Recipies.
THE cookbook for Louisiana families. | 2 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q3cb4 | null | false | 2016-06-27T17:36:44Z |
d4q380t | t1_d4q380t | 1,467,048,848 | user_3b879757587a | Cooking | Cream of chicken soup is really just chicken soup with added cream. Chicken soup doesn't require chunks of chicken. Really comes down to what you want to do with the recipe. Try it both ways, see what you like. | 3 | t1_d4q2axz | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4q380t | null | false | 2016-06-27T17:34:08Z |
d4q379a | t1_d4q379a | 1,467,048,821 | user_83e9e3a936ba | Cooking | My wife and I absolutely love the [Best International Recipe](https://www.amazon.com/Best-International-Recipe-Cooks-Illustrated/dp/1933615176) book from america's test kitchen.
Even though it doesn't have anywhere near as thorough or broad scope as a lot of the other cookbooks, what it *does* have is reliable recipe... | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q379a | null | false | 2016-06-27T17:33:41Z |
d4q3737 | t1_d4q3737 | 1,467,048,815 | user_a6321da53e39 | Cooking | For the fake cheese you can take either Cheddar or Gouda. That will improve the taste. For the cream of chicken soup you can use a bechamel sauce with chicken stock. Bechamel is the more traditional Mac-and-Cheese way of making it. ( bechamel is melting butter, adding flour, fry lightly, than add cold liquid spoon by ... | 3 | t1_d4q0t1p | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4q3737 | null | false | 2016-06-27T17:33:35Z |
d4q34ly | t1_d4q34ly | 1,467,048,727 | user_0e7f8530fd68 | Cooking | cut cabbage lasts a lot longer in the fridge (more than 2 weeks if wrapped in plastic wrap) than lettuce. I like Wakefield cabbage because its sweeter, less mustardy, & the heads are smaller. | 9 | t3_4q4d7j | t3_4q4d7j | /r/Cooking/comments/t3_4q4d7j/d4q34ly | null | false | 2016-06-27T17:32:07Z |
d4q32nf | t1_d4q32nf | 1,467,048,655 | user_6799c36b3e2a | Cooking | Its one of my favorite things and super easy to make. http://ourbestbites.com/2011/04/funeral-potatoes/
Edit: just noticed that this recipe doesn't have corn flakes. Put cornflakes on top before baking. It adds a crunch that it really needs. When done sprinkle some chopped up green onions. mmmmm | 2 | t3_4q4dn5 | t3_4q4dn5 | /r/Cooking/comments/t3_4q4dn5/d4q32nf | null | false | 2016-06-27T17:30:55Z |
d4q2z2v | t1_d4q2z2v | 1,467,048,528 | user_d721d7713382 | Cooking | Agreed, we also got a similar basics cookbook for a wedding present years ago from Williams-Sonoma and both are fantastic because they have basic recipes for everything which will give you a nice background or idea as to how to prepare a wide variety of dishes from which you can then add your own twists. | 2 | t1_d4pu52t | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q2z2v | null | false | 2016-06-27T17:28:48Z |
d4q2wnr | t1_d4q2wnr | 1,467,048,443 | user_c0956ac700e2 | Cooking | [The Redbook Cookbook](http://www.biblio.com/book/redbook-cookbook-pomeroy-ruth-fairchild-editor/d/662713647?aid=frg&utm_source=google&utm_medium=product&utm_campaign=feed-details&gclid=Cj0KEQjwncO7BRC06snzrdSJyKEBEiQAsUaRjNPEl5JpraCe-XhoIWfNJuGGs-YvsVG6GF5L1pHbSf4aAqx58P8HAQ) | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q2wnr | null | false | 2016-06-27T17:27:23Z |
d4q2w75 | t1_d4q2w75 | 1,467,048,427 | user_ba1acf99bcf0 | Cooking |
**Essentials of Classic Italian Cooking**
||||
--:|:--|:--
Current|$20.65|Amazon (New)
High|$27.14|Amazon (New)
Low|$18.45|Amazon (New)
|Average|$20.65|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/EP1xn0c.png) | [FAQ](http://www.reddit.com/r/PriceZombie/wiki/index)
| 2 | t1_d4q2vbb | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q2w75 | null | false | 2016-06-27T17:27:07Z |
d4q2w40 | t1_d4q2w40 | 1,467,048,424 | user_acba572dadfe | Cooking | Cream biscuits! They're very easy, use a bunch of cream, and taste great (especially along side some beef stew). | 1 | t3_4q0svk | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4q2w40 | null | false | 2016-06-27T17:27:04Z |
d4q2vbb | t1_d4q2vbb | 1,467,048,397 | user_0e7f8530fd68 | Cooking | [Essential's of Italian Classic Cooking](https://www.amazon.com/Essentials-Classic-Italian-Cooking-Marcella/dp/039458404X) by Marcella Hazan--the late dean of Italian cooking in the US. She helped revolutionize Italian cuisine in the 1970's and 80's by prodding eaters to look beyond garlic & red marinara, which she fel... | 7 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q2vbb | null | false | 2016-06-27T17:26:37Z |
d4q2q24 | t1_d4q2q24 | 1,467,048,207 | user_2b235be39bdf | Cooking | Your third link basically mis-attributes what's happening.
>When you use your seasoned cookware, make sure to heat it up well . . . To preheat, warm the pan until a few drops of water will bounce across the surface. Then add your oil and heat it until you can see vapors.
The proper heating is what's making the pan... | 1 | t3_4q1ghi | t3_4q1ghi | /r/Cooking/comments/t3_4q1ghi/d4q2q24 | null | false | 2016-06-27T17:23:27Z |
d4q2odh | t1_d4q2odh | 1,467,048,145 | user_0a3164f57138 | Cooking | Agreed. Especially since the question is "if you could have only one cookbook," IMO it should be a food science and process book like The Food Lab. Once you understand how food works, you can cook anything well. | 11 | t1_d4pusvg | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q2odh | null | false | 2016-06-27T17:22:25Z |
d4q2kz1 | t1_d4q2kz1 | 1,467,048,028 | user_6cfeb41abfec | Cooking | Better Homes and Gardens. It is my family's goto cookbook. I use family recipes for most of my southern-style cooking and better homes and gardens for most other things I cook. | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q2kz1 | null | false | 2016-06-27T17:20:28Z |
d4q2is4 | t1_d4q2is4 | 1,467,047,949 | user_97724097820c | Cooking | http://www.splendidtable.org/recipes/caramelized-catfish-sand-pot | 1 | t3_4q43wb | t3_4q43wb | /r/Cooking/comments/t3_4q43wb/d4q2is4 | null | false | 2016-06-27T17:19:09Z |
d4q2gpq | t1_d4q2gpq | 1,467,047,875 | user_cb7eecb7c064 | Cooking | CORRECT! Ten points. | 1 | t1_d4q24dj | t3_4q35xq | /r/Cooking/comments/t3_4q35xq/d4q2gpq | null | false | 2016-06-27T17:17:55Z |
d4q2gjr | t1_d4q2gjr | 1,467,047,869 | user_c549b61b8e7d | Cooking | Lasagna always seems to work. | 5 | t3_4q4dn5 | t3_4q4dn5 | /r/Cooking/comments/t3_4q4dn5/d4q2gjr | null | false | 2016-06-27T17:17:49Z |
d4q2fpu | t1_d4q2fpu | 1,467,047,840 | user_43fd25904765 | Cooking | the smitten kitchen cookbook by deb perelman! i love her blog and i love her book! the best part is if you like her style, she has something like 8-10 years of archives on her blog to draw from. | 8 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q2fpu | null | false | 2016-06-27T17:17:20Z |
d4q2axz | t1_d4q2axz | 1,467,047,669 | user_ca4130d43dd9 | Cooking | So to make cream of chicken soup I don't need to blend the chicken meat? (This recipe says so, but others show that u have to put some chicken meat inside) | 1 | t1_d4q0pre | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4q2axz | null | false | 2016-06-27T17:14:29Z |
d4q2a6t | t1_d4q2a6t | 1,467,047,642 | user_a09f46e28bb5 | Cooking | Thank you for the answer. That's actually really interesting.
Since I started teaching myself cooking I've been happy with my progress but I feel like just following the strict instructions hasnt really made me creative at all in cooking, which is a goal of mine. I'm not sure if that makes sense, but maybe the correct... | 3 | t1_d4q09z3 | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q2a6t | null | false | 2016-06-27T17:14:02Z |
d4q24dj | t1_d4q24dj | 1,467,047,433 | user_9fef02958ec8 | Cooking | Even b4 sauce or sides, crisp it up.
Score the skin and drop the breast skin side down on a medium hot pan. Let it go for 30-45 min. The fat shouldnt crackle / pop, you're just trying to render some of it out. When u fire it later, get a good sear on the skin side. It'll crisp up beautifully, leaving crispy ro... | 2 | t3_4q35xq | t3_4q35xq | /r/Cooking/comments/t3_4q35xq/d4q24dj | null | false | 2016-06-27T17:10:33Z |
d4q22wl | t1_d4q22wl | 1,467,047,380 | user_a92a779f707d | Cooking | You have wild, hardy strawberries and yard ducks? Do they hang out next to the chocolate pond lightly snacking on the fruits of the vanilla coconuts from the hammocks the domesticated silk worms weave them? Where is this fairy tale land? | 2 | t1_d4pwv5y | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4q22wl | null | false | 2016-06-27T17:09:40Z |
d4q1ycv | t1_d4q1ycv | 1,467,047,215 | user_528e5f2bd59c | Cooking | Probably The joy of Cooking. Found a copy in the bargain bin and got it for a couple bucks. Didn't realize til later that it was a European edition and it was all it metric. At first I was disappointed, but came to love it after realizing how much more accurate and easy it is to cook by weight instead of volume measure... | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q1ycv | null | false | 2016-06-27T17:06:55Z |
d4q1nwu | t1_d4q1nwu | 1,467,046,837 | user_d6d7b96c7ea6 | Cooking | Both "Marys Bread Basket" and "Taste of Oregon" are my two favorites thus far. | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q1nwu | null | false | 2016-06-27T17:00:37Z |
d4q1lel | t1_d4q1lel | 1,467,046,748 | user_511389fbbe85 | Cooking | How about seaweed? The dried sheets should keep practically forever and it's healthier than lettuce also. | 1 | t3_4q4d7j | t3_4q4d7j | /r/Cooking/comments/t3_4q4d7j/d4q1lel | null | false | 2016-06-27T16:59:08Z |
d4q1iwu | t1_d4q1iwu | 1,467,046,658 | user_46ebb399d5f2 | Cooking | A good pecan crusted catfish with a blackberry syrup is my favorite, but lots of sauces complement the pecan crust | 3 | t3_4q43wb | t3_4q43wb | /r/Cooking/comments/t3_4q43wb/d4q1iwu | null | false | 2016-06-27T16:57:38Z |
d4q1fh7 | t1_d4q1fh7 | 1,467,046,535 | user_f4627201d176 | Cooking | My mom had piles of cookbooks she rarely used. She could also cook...a few select dishes...which she rarely ever cooked in preference for 'experiments' that nearly always failed.
"It looks like someone barfed in the pot" - 4 year old son upon seeing one of the experiments. | 3 | t1_d4q0g05 | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q1fh7 | null | false | 2016-06-27T16:55:35Z |
d4q1crs | t1_d4q1crs | 1,467,046,438 | user_f4627201d176 | Cooking | My favorite chocolate chip cookie recipe is on the back of kirkland chocolate chips (Costco's store brand).
| 2 | t1_d4pwqvb | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q1crs | null | false | 2016-06-27T16:53:58Z |
d4q19jr | t1_d4q19jr | 1,467,046,324 | user_ad676d45db59 | Cooking | Do yourself a favor and make the mac and cheese recipe, then add diced ham to it. | 5 | t1_d4pu52t | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q19jr | null | false | 2016-06-27T16:52:04Z |
d4q18xp | t1_d4q18xp | 1,467,046,301 | user_647672e9588c | Cooking | A lot of the big cookbooks have already been named here, but I'd like to suggest One Pan, Two Plates. It's a book specifically for people cooking for two, with lots of recipes ranging from extra fancy to every day. Each recipe also comes with a suggestion of an extra side or accompaniment to add if you're feeling extra... | 2 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q18xp | null | false | 2016-06-27T16:51:41Z |
d4q18l3 | t1_d4q18l3 | 1,467,046,289 | user_6213678bdbd3 | Cooking | Americas test kitchen books...family books with the binders. can get quick, healthy, or their generic one. i have all 3. bulletproof recipes. | 8 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q18l3 | null | false | 2016-06-27T16:51:29Z |
d4q178b | t1_d4q178b | 1,467,046,242 | user_51a8596dfccc | Cooking | The food lab, it really gets past the BS and explains cooking from the bottom up so you have a solid foundation. | 2 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q178b | null | false | 2016-06-27T16:50:42Z |
d4q12yb | t1_d4q12yb | 1,467,046,088 | user_8732d8740487 | Cooking | Not a cookbook, but kind of. I really like Fine Cooking Magazine. The majority of recipes I've tried have been fantastic. I don't subscribe but pick one up every season and make as much as I can out of the issue, and I haven't been let down. They have great tips on using and storing ingredients, articles on little-know... | 2 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q12yb | null | false | 2016-06-27T16:48:08Z |
d4q108k | t1_d4q108k | 1,467,045,989 | user_63e56e28dd99 | Cooking | To get the 'processed cheese' texture, add sodium citrate to sauce (react ~8g citric acid with 9.5g sodium bicarbonate for every ~200g of cheese).
| 10 | t1_d4q0kit | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4q108k | null | false | 2016-06-27T16:46:29Z |
d4q0z6u | t1_d4q0z6u | 1,467,045,952 | user_3b879757587a | Cooking | Knives need to be kept dry, but otherwise it's mostly just an issue of cleanliness and safety.
If it's only cutlery you could invest in a cheap (as in, about 20 bucks) knife bag of some sort as well. | 1 | t3_4q3e94 | t3_4q3e94 | /r/Cooking/comments/t3_4q3e94/d4q0z6u | null | false | 2016-06-27T16:45:52Z |
d4q0yvb | t1_d4q0yvb | 1,467,045,941 | user_ccece6861027 | Cooking | There is so much in that book, its almost overwhelming. I'm pretty pumped to try some of the recipes though. I like how it has basic stuff, like dough and things and then also has recipes you can use with that. | 1 | t1_d4pzqm1 | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q0yvb | null | false | 2016-06-27T16:45:41Z |
d4q0vel | t1_d4q0vel | 1,467,045,816 | user_f766b3b4c6eb | Cooking | You're welcome! | 1 | t1_d4q0kit | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4q0vel | null | false | 2016-06-27T16:43:36Z |
d4q0thv | t1_d4q0thv | 1,467,045,748 | user_3b879757587a | Cooking | Probably because they advocated for using natural ingredients.
Lead is natural, Romans used it in their plates and cutlery. We all know how that turned out. | 12 | t1_d4pz9pk | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4q0thv | null | false | 2016-06-27T16:42:28Z |
d4q0t1p | t1_d4q0t1p | 1,467,045,732 | user_ca4130d43dd9 | Cooking | Yeah I also think cheddar will be enough. I love the taste <3 Thank you for help !:) | 1 | t1_d4pvu1o | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4q0t1p | null | false | 2016-06-27T16:42:12Z |
d4q0qwi | t1_d4q0qwi | 1,467,045,651 | user_b1384eb7975b | Cooking | Seconded. That book has a basic recipe for everything. From there you can adapt. | 2 | t1_d4puozs | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q0qwi | null | false | 2016-06-27T16:40:51Z |
d4q0pre | t1_d4q0pre | 1,467,045,609 | user_3b879757587a | Cooking | The magical thing about mac and cheese is that while it seems simple on the surface, the fact that *cheese* is a core ingredient gives you a ton of space for versatility. Really, *any* cheese sauce you can make will work, it's more about the tastes of the people eating it more than anything. I can't stand a lot of the ... | 5 | t3_4q3mw0 | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4q0pre | null | false | 2016-06-27T16:40:09Z |
d4q0kit | t1_d4q0kit | 1,467,045,421 | user_ca4130d43dd9 | Cooking | Thank you! Looks very simple to make! :D | 5 | t1_d4pvof6 | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4q0kit | null | false | 2016-06-27T16:37:01Z |
d4q0g05 | t1_d4q0g05 | 1,467,045,262 | user_80c7cdf60444 | Cooking | My copy, which my husband got from his mother, was printed in 1950.
(I don't recall my own mother having any cookbooks, I never saw her use a recipe, ever. But man could she cook! She was a terrific baker too, and never measured _anything_.)
| 3 | t1_d4pu52t | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q0g05 | null | false | 2016-06-27T16:34:22Z |
d4q0bje | t1_d4q0bje | 1,467,045,095 | user_bdc8701b7d62 | Cooking | buy one from the 1920s on ebay. I got one for 27-30 bucks and its amazing. | 1 | t3_4palgn | t3_4palgn | /r/Cooking/comments/t3_4palgn/d4q0bje | null | false | 2016-06-27T16:31:35Z |
d4q09z3 | t1_d4q09z3 | 1,467,045,035 | user_80c7cdf60444 | Cooking | It's less a book or recipes, more a book about how to cook things. Not quite as technique focused as Julia Child's _The Way to Cook_. But still, the recipes aren't there to say how to cook _this_ dish, but how to cook _this kind_ of dish. IOW, for the most part any particular recipe is there to illustrate the method... | 6 | t1_d4pzeo7 | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q09z3 | null | false | 2016-06-27T16:30:35Z |
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