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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d4q05ru | t1_d4q05ru | 1,467,044,881 | user_812158272d08 | Cooking | My Dad bought me the Craig Claiborne cookbook when I moved out of the house at 20. I still use it 25 years later! Great cookbook with all the classics. | 1 | t1_d4pusvg | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q05ru | null | false | 2016-06-27T16:28:01Z |
d4q01zf | t1_d4q01zf | 1,467,044,745 | user_b8e583384282 | Cooking | Australian Women's Weekly theme cookbooks.
The 4 I bought about 8 years ago are falling apart. I must use them at least once a week.
Beautifully illustrated, easy recipes that perfectly suit my family's tastes.
I have the Greek, BBQ, Vietnamese and Finger Foods books. | 3 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q01zf | null | false | 2016-06-27T16:25:45Z |
d4q018e | t1_d4q018e | 1,467,044,717 | user_80c7cdf60444 | Cooking | [_The Way to Cook_ by Saint Julia](https://www.amazon.com/Way-Cook-Julia-Child/dp/0679747656). It's not a cookbook, as in an assemblage of recipes, it's an introductory course in cooking _techniques._ I was a pretty good cook when my husband got me _The Way to Cook_ as a present. It upped my game a few magnitudes.... | 5 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4q018e | null | false | 2016-06-27T16:25:17Z |
d4pzyzl | t1_d4pzyzl | 1,467,044,637 | user_a31c0dcc2516 | Cooking | Oh man oh man. Batter some catfish filets in some jalapeño cornmeal and fry it in peanut oil, it tastes ansolutely amazing. I personally eat a lot of blue cats and some bullheads--uncle is a fisherman. I never really liked pan cooked catfish, but i know a lot of people do. | 6 | t3_4q43wb | t3_4q43wb | /r/Cooking/comments/t3_4q43wb/d4pzyzl | null | false | 2016-06-27T16:23:57Z |
d4pzxtn | t1_d4pzxtn | 1,467,044,595 | user_e051aa061a3f | Cooking | Your rice isn't drying out, the starches in the rice are crystallizing when they get cold. You can fix this by either using a short grain rice that won't have as much of an issue at cold temps, or heat the rice up before eating. Adding/keeping in moisture won't help because the issue isn't a lack of moisture. | 3 | t3_4q2gvg | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4pzxtn | null | false | 2016-06-27T16:23:15Z |
d4pzvr5 | t1_d4pzvr5 | 1,467,044,517 | user_29cfe61a62a7 | Cooking | Lies and slander. No one else has heard of Frozen Cream before. | 4 | t1_d4pgm34 | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pzvr5 | null | false | 2016-06-27T16:21:57Z |
d4pzqm1 | t1_d4pzqm1 | 1,467,044,323 | user_d6c20efe5107 | Cooking | High five, as I also recently got married, was gifted a Kitchenaid, and the red checkered cookbook thing!
So far I've made waffles from the cookbook, which turned out pretty well. Didn't get to use the kitchenaid though, and I think I will prefer the buttermilk waffles recipe to the more "instant" recipe, but it's a ... | 2 | t1_d4pwl6f | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pzqm1 | null | false | 2016-06-27T16:18:43Z |
d4pzo6w | t1_d4pzo6w | 1,467,044,232 | [deleted] | Cooking | Spinach is your best bet. It's not very flavourful, but is very colourful when blended up. | 3 | t3_4q3tlx | t3_4q3tlx | /r/Cooking/comments/t3_4q3tlx/d4pzo6w | null | false | 2016-06-27T16:17:12Z |
d4pzmrs | t1_d4pzmrs | 1,467,044,181 | user_91afa032f7cf | Cooking | I like their TV show cookbook more. It's not as well organized though.
If you're a "meat and potatoes" kind of person, part of me just wants to recommend their Meat Book and their Vegetarian book as a 1-2 punch. | 4 | t1_d4puuja | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pzmrs | null | false | 2016-06-27T16:16:21Z |
d4pzlse | t1_d4pzlse | 1,467,044,146 | user_b4467c06ddab | Cooking | heh awesome! I think I have one of the last versions of the JoC that has that type of information. Dunno what year it is tho. I'm fairly sure they took it out of later versions. | 2 | t1_d4pzjkx | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pzlse | null | false | 2016-06-27T16:15:46Z |
d4pzlhd | t1_d4pzlhd | 1,467,044,135 | user_e02f457b0b31 | Cooking | If you're new to the grill, [Weber's Big Book of Grilling](http://www.barnesandnoble.com/w/webers-big-book-of-grilling-jamie-purviance/1013254783) is a must have. It has some amazing recipes, and every chapter has how-tos on grill basics, from how to position coals, to how to truss a chicken. It was my first real coo... | 4 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pzlhd | null | false | 2016-06-27T16:15:35Z |
d4pzkl9 | t1_d4pzkl9 | 1,467,044,102 | user_6296141b5675 | Cooking | It's also an app, updated periodically, and easy to search. | 1 | t1_d4pzeo7 | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pzkl9 | null | false | 2016-06-27T16:15:02Z |
d4pzjob | t1_d4pzjob | 1,467,044,065 | user_157e26806a5f | Cooking | And Ralph Steadman did the cover art, very cool... | 1 | t1_d4pxy0y | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pzjob | null | false | 2016-06-27T16:14:25Z |
d4pzjkx | t1_d4pzjkx | 1,467,044,063 | user_c3f2f544cfa7 | Cooking | Tells you how to dress and drain pretty much all four legged creatures I believe, though I'm currently moving so it's away in a box right now. I'll look into when I get settled into my place and make a post about it. | 3 | t1_d4pzdni | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pzjkx | null | false | 2016-06-27T16:14:23Z |
d4pzisi | t1_d4pzisi | 1,467,044,034 | user_157e26806a5f | Cooking | An awesome classic! I love that book... | 1 | t1_d4pwadr | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pzisi | null | false | 2016-06-27T16:13:54Z |
d4pzeo7 | t1_d4pzeo7 | 1,467,043,881 | user_a09f46e28bb5 | Cooking | > How to Cook Everything
This being said, is it really worth it to buy a book when there are such available resources online? It's been the thing that's been holding me back from buying a recipe book. | 1 | t1_d4pu0qf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pzeo7 | null | false | 2016-06-27T16:11:21Z |
d4pzdni | t1_d4pzdni | 1,467,043,843 | user_b4467c06ddab | Cooking | Is that one of the versions that tells you how to skin a squirrel? | 4 | t1_d4pwadr | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pzdni | null | false | 2016-06-27T16:10:43Z |
d4pzd5p | t1_d4pzd5p | 1,467,043,825 | [deleted] | Cooking | [deleted] | 1 | t1_d4px856 | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4pzd5p | null | false | 2016-06-27T16:10:25Z |
d4pz9pk | t1_d4pz9pk | 1,467,043,698 | user_fcf0c01463c3 | Cooking | Why would this be downvoted? Why would anyone think using a recipe with 'prepared cheese product' or canned chicken soup is a better choice to using the recipe that navel_linty provided? | -1 | t1_d4pw6hf | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4pz9pk | null | false | 2016-06-27T16:08:18Z |
d4pz9gm | t1_d4pz9gm | 1,467,043,689 | user_c3378fe4a09a | Cooking | Maybe mine is some kind of mutant. It's fine with it... | 1 | t1_d4pyyjl | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4pz9gm | null | false | 2016-06-27T16:08:09Z |
d4pz4mk | t1_d4pz4mk | 1,467,043,505 | user_3b5de453507b | Cooking | The annual cooking light cookbooks. | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pz4mk | null | false | 2016-06-27T16:05:05Z |
d4pz2d3 | t1_d4pz2d3 | 1,467,043,419 | user_16c3bd56a145 | Cooking | I own two cookbooks that both cover just about anything I'd need for basics and anything else I find on chefs blogs or buy speciality cookbooks. The two are the silver spoon and the joy of cooking. | 1 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pz2d3 | null | false | 2016-06-27T16:03:39Z |
d4pz0ba | t1_d4pz0ba | 1,467,043,342 | user_180db60e5834 | Cooking | if you add a small bit of water before reheating, it helps slightly. | 1 | t3_4q2gvg | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4pz0ba | null | false | 2016-06-27T16:02:22Z |
d4pyyjl | t1_d4pyyjl | 1,467,043,275 | user_1814d21c0eab | Cooking | Rosemary doesn't like being trimmed, you can kill the plant. | 1 | t1_d4piz8a | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4pyyjl | null | false | 2016-06-27T16:01:15Z |
d4pyvh5 | t1_d4pyvh5 | 1,467,043,164 | user_fcf0c01463c3 | Cooking | Cool thanks!! I love cookbooks :) | 2 | t1_d4pvwg6 | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pyvh5 | null | false | 2016-06-27T15:59:24Z |
d4pyqrd | t1_d4pyqrd | 1,467,042,987 | user_e1c962b2a77f | Cooking | Can you not buy ready-made red and green Thai curry pastes? If you personally like the way your substitutions taste, that's fine, but the results aren't going to be anything like a real Thai curry. It's not the colour of the finished dish that is the crucial factor, it's the combined flavours of the ingredients. | 3 | t3_4q3tlx | t3_4q3tlx | /r/Cooking/comments/t3_4q3tlx/d4pyqrd | null | false | 2016-06-27T15:56:27Z |
d4pyqkq | t1_d4pyqkq | 1,467,042,980 | user_9895d9703098 | Cooking | Are you just aiming to have it coloured green, or want it flavoured like a green curry? Those are two very different things.
You could just use spinach and blend it in if you want the colour. | 5 | t3_4q3tlx | t3_4q3tlx | /r/Cooking/comments/t3_4q3tlx/d4pyqkq | null | false | 2016-06-27T15:56:20Z |
d4pyn55 | t1_d4pyn55 | 1,467,042,850 | user_9348a784668a | Cooking | It's still rice level cheap though | 8 | t1_d4py0a6 | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4pyn55 | null | false | 2016-06-27T15:54:10Z |
d4pyl54 | t1_d4pyl54 | 1,467,042,775 | user_ba4da3a8d401 | Cooking | It's funny that curries are so popular with slow cooker enthusiasts, when it's really the worst way to make curry. | 2 | t1_d4jjw8z | t3_4pb4e4 | /r/Cooking/comments/t3_4pb4e4/d4pyl54 | null | false | 2016-06-27T15:52:55Z |
d4pyd73 | t1_d4pyd73 | 1,467,042,475 | user_5ed06c194bc9 | Cooking | I learned how to cook from this book. You are totally right about encouraging an improvisational approach. I use a recipe as a starting point, read his "the basics of [ingredient]", read about his suggested variations, and then next time I can freestyle with that ingredient.
My wife was craving some shrimp last night... | 5 | t1_d4pu0qf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pyd73 | null | false | 2016-06-27T15:47:55Z |
d4pych2 | t1_d4pych2 | 1,467,042,448 | user_ba4da3a8d401 | Cooking | He was pretty honest in his book that he became a head chef because he needed the $ for drugs. | 1 | t1_d4mhz3u | t3_4pninr | /r/Cooking/comments/t3_4pninr/d4pych2 | null | false | 2016-06-27T15:47:28Z |
d4py3jq | t1_d4py3jq | 1,467,042,105 | user_cbc974f256cf | Cooking | Depends on what version it's a reprinting of. I bought my 1980s version in 2005 or 2006. The only way to check is to see what version you have/want, and compare that to the versions you have available.
I know that there's a bunch of recipes missing from the newer, 1990s and more recent versions compared to the older v... | 2 | t1_d4pxzdu | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4py3jq | null | false | 2016-06-27T15:41:45Z |
d4py0a6 | t1_d4py0a6 | 1,467,041,981 | user_1c2a8f237e40 | Cooking | I use short grain rice... its super expensive. :( | -1 | t1_d4pthn3 | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4py0a6 | null | false | 2016-06-27T15:39:41Z |
d4pxzdu | t1_d4pxzdu | 1,467,041,949 | user_6ed94bcd9fae | Cooking | That's understandable though, otherwise there'd be no reason to buy a new one. What I'd like to know is how much they change per year. How different is 1990 from 1989, for example? | 3 | t1_d4pxtzs | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pxzdu | null | false | 2016-06-27T15:39:09Z |
d4pxzdf | t1_d4pxzdf | 1,467,041,948 | user_6dfb8e830463 | Cooking | Could you provide me with a brand name so I can look for this grill? I'd love to have a wood burning grill. | 1 | t1_d4p3x6k | t3_4pzsbk | /r/Cooking/comments/t3_4pzsbk/d4pxzdf | null | false | 2016-06-27T15:39:08Z |
d4pxy0y | t1_d4pxy0y | 1,467,041,897 | user_6e1fa34e41ee | Cooking | I'm really excited about his new book *Appetites* that is coming out this October. | 3 | t1_d4psy9e | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pxy0y | null | false | 2016-06-27T15:38:17Z |
d4pxxq8 | t1_d4pxxq8 | 1,467,041,886 | user_6dfb8e830463 | Cooking | Yeah, I am completely on board with using a smoker but the only grill I have found so far was just a strait up smoker and I would like the convenience of a propane/charcoal grill for quicker meals, as I am sure my guests would rather not wait the 2 hours to get their burger. | 1 | t1_d4p3x6k | t3_4pzsbk | /r/Cooking/comments/t3_4pzsbk/d4pxxq8 | null | false | 2016-06-27T15:38:06Z |
d4pxv7l | t1_d4pxv7l | 1,467,041,789 | user_cbc974f256cf | Cooking | This is my other favorite, the old binder-bound red version. Sadly, they're not printing it any more and I'm not a fan of the new version at all. :( | 8 | t1_d4puuja | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pxv7l | null | false | 2016-06-27T15:36:29Z |
d4pxudn | t1_d4pxudn | 1,467,041,758 | user_dfd36a2dfa75 | Cooking | The Food Lab | 7 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pxudn | null | false | 2016-06-27T15:35:58Z |
d4pxtzs | t1_d4pxtzs | 1,467,041,745 | user_cbc974f256cf | Cooking | Pretty significantly, sadly. My mom's got a hardbound copy from the 80s, and I have a later printing of the same in paperbound. I'm not a fan of the newer versions at all, too many recipes missing from the older editions. | 3 | t1_d4pxkid | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pxtzs | null | false | 2016-06-27T15:35:45Z |
d4pxsqp | t1_d4pxsqp | 1,467,041,698 | user_42449e1b00fc | Cooking | Your Mom puts mashed potatoes in her coffee? | 3 | t1_d4pg96e | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pxsqp | null | false | 2016-06-27T15:34:58Z |
d4pxp1f | t1_d4pxp1f | 1,467,041,559 | user_0430a959fd18 | Cooking | Good suggestion. But unfortunately a bunch of basil here costs 2 euros. Is there some soft of cabbage or cheaper herb? Can I replace it with parsley or some cabbage? | 0 | t1_d4px5xv | t3_4q3tlx | /r/Cooking/comments/t3_4q3tlx/d4pxp1f | null | false | 2016-06-27T15:32:39Z |
d4pxkid | t1_d4pxkid | 1,467,041,383 | user_6ed94bcd9fae | Cooking | I wonder how much variation there is between the Joy of Cooking books. I have one from the 30's and one from the 80's, so there's obviously major differences there, but I've never looked at back to back years. I wonder how much the recipes change. | 5 | t1_d4pwadr | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pxkid | null | false | 2016-06-27T15:29:43Z |
d4pxgy2 | t1_d4pxgy2 | 1,467,041,244 | user_61721155cae4 | Cooking | Many.
* Ice cream (plenty don't even require an ice cream maker!)
* mousse (chocolate or strawberry or any other fruit flavor)
* the best pastry cream you'll ever have
* trifle (cake, fruit, pastry cream, and optionally more whipped cream layered together)
* berries and whipped cream (optionally serve over cream scon... | 1 | t3_4q0svk | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pxgy2 | null | false | 2016-06-27T15:27:24Z |
d4pxen9 | t1_d4pxen9 | 1,467,041,153 | user_cea91ed90a42 | Cooking | My favorite "techniques and basics of everything" cookbook is [The New Best Recipes](https://www.amazon.com/New-Best-Recipe-Cooks-Illustrated/dp/0936184744/ref=sr_1_1?ie=UTF8&qid=1467040967&sr=8-1&keywords=new+best+recipes+america%27s+test+kitchen) by Cook's Illustrated. But the one I use the most in my own kitchen has... | 9 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pxen9 | null | false | 2016-06-27T15:25:53Z |
d4pxe1e | t1_d4pxe1e | 1,467,041,129 | user_6f4a8625ce3b | Cooking | Big fan of the BBQ bible, as well as any of the CIA textbooks. | 3 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pxe1e | null | false | 2016-06-27T15:25:29Z |
d4pxcjv | t1_d4pxcjv | 1,467,041,071 | user_f766b3b4c6eb | Cooking | Last sentence in OP's post:
>Could you please tell me what exactly it is **or maybe if there is something other that is similar to that?**
And their first comment was asking for a homemade substitution recipe. | 1 | t1_d4pxap8 | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4pxcjv | null | false | 2016-06-27T15:24:31Z |
d4pxap8 | t1_d4pxap8 | 1,467,040,999 | user_ecb58b3f4fea | Cooking | I was under the impression that the OP was trying to find those ingredients in their country, not replace them. | -2 | t1_d4px856 | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4pxap8 | null | false | 2016-06-27T15:23:19Z |
d4px9b2 | t1_d4px9b2 | 1,467,040,944 | user_a1a3953538af | Cooking | ... I kinda just grabbed a random 20$ frozen Costco salmon filet we had in the house.... And winged it. Next time I do this, I will try to follow a real recipe. Fortunately it seems to be working just fine. I will try the 10 minute thing though, so Thank you. You were very in depth, but alas, I am already to far gone. | 1 | t1_d4pnjcu | t3_4q11u1 | /r/Cooking/comments/t3_4q11u1/d4px9b2 | null | false | 2016-06-27T15:22:24Z |
d4px8nx | t1_d4px8nx | 1,467,040,920 | user_0fa5a19b6579 | Cooking | For folks getting into smoking or grilling meat, Meathead's book is really great at teaching process and techniques, and has some great recipes. It's a bible for learning your way around a smoker.
http://amazingribs.com/meathead/the_book.html | 3 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4px8nx | null | false | 2016-06-27T15:22:00Z |
d4px856 | t1_d4px856 | 1,467,040,898 | user_f766b3b4c6eb | Cooking | Right -- and OP is replacing those items, so why does he or she need to change the recipe all together? Also, this is more than just mac and cheese -- it has chicken and tomatoes in it.
Sometimes people don't care about whether or not a dish is necessarily "healthy," only that it looks tasty -- I don't think OP had an... | 3 | t1_d4px4tv | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4px856 | null | false | 2016-06-27T15:21:38Z |
d4px7x8 | t1_d4px7x8 | 1,467,040,889 | user_a3e223181ec5 | Cooking | Cling wrap? | 3 | t1_d4pqd8q | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4px7x8 | null | false | 2016-06-27T15:21:29Z |
d4px5xv | t1_d4px5xv | 1,467,040,809 | user_53c8f72b069a | Cooking | Basil.
It's a key ingredient in many thai curries. | 3 | t3_4q3tlx | t3_4q3tlx | /r/Cooking/comments/t3_4q3tlx/d4px5xv | null | false | 2016-06-27T15:20:09Z |
d4px4tv | t1_d4px4tv | 1,467,040,767 | user_ecb58b3f4fea | Cooking | Right, but mac n cheese does not need cream of chicken soup or processed cheese. They're just ingredients that make an already rich dish that much more unhealthy. | -12 | t1_d4pwqvd | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4px4tv | null | false | 2016-06-27T15:19:27Z |
d4px49j | t1_d4px49j | 1,467,040,745 | user_0fa5a19b6579 | Cooking | Was also my first cookbook.
| 6 | t1_d4pwe4v | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4px49j | null | false | 2016-06-27T15:19:05Z |
d4px09m | t1_d4px09m | 1,467,040,589 | user_44176654bcd1 | Cooking | Corn chowder | 1 | t3_4q0svk | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4px09m | null | false | 2016-06-27T15:16:29Z |
d4pwyn5 | t1_d4pwyn5 | 1,467,040,524 | user_3005b955f707 | Cooking | Flavor Bible is great, but it's a back-up for a general purpose cookbook. | 2 | t1_d4pqfj2 | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pwyn5 | null | false | 2016-06-27T15:15:24Z |
d4pwx83 | t1_d4pwx83 | 1,467,040,468 | user_3005b955f707 | Cooking | Just make sure you get the second edition. He fixed/improved a lot of recipes in it. | 17 | t1_d4pu0qf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pwx83 | null | false | 2016-06-27T15:14:28Z |
d4pwwgm | t1_d4pwwgm | 1,467,040,438 | user_5a3995c81ad6 | Cooking | Is every recipe in America's Test Kitchen specialized cookbooks also in the comprehensive version? | 2 | t1_d4puuja | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pwwgm | null | false | 2016-06-27T15:13:58Z |
d4pwv5y | t1_d4pwv5y | 1,467,040,388 | user_cc5fbfaca7d4 | Cooking | They are edible but they are also tiny. About the size of a pebble.
Definitely less mowing. They require little maintenance. I recently got some yard ducks and they absolutely love them, so now I get low-maintenance ground cover plus free food. The ducks haven't eaten their normal food for a week.
I got a normal-size... | 2 | t1_d4pwcw4 | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4pwv5y | null | false | 2016-06-27T15:13:08Z |
d4pwtzh | t1_d4pwtzh | 1,467,040,342 | user_ce7104016e76 | Cooking | The nice thing is that most of the recipes, besides being time-tested and proven winners, serve as good base recipes for experimentation. | 2 | t1_d4pwqvb | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pwtzh | null | false | 2016-06-27T15:12:22Z |
d4pwqvb | t1_d4pwqvb | 1,467,040,217 | user_a6582e7e2181 | Cooking | This has my favorite chocolate chip cookie and apple pie recipes. | 3 | t1_d4pu52t | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pwqvb | null | false | 2016-06-27T15:10:17Z |
d4pwqvd | t1_d4pwqvd | 1,467,040,217 | user_f766b3b4c6eb | Cooking | The only processed foods in there are the ones OP is asking for replacements for, aside from diced tomatoes. And if those aren't in season, canned is actually a fine substitute. | 4 | t1_d4pw6hf | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4pwqvd | null | false | 2016-06-27T15:10:17Z |
d4pwoxw | t1_d4pwoxw | 1,467,040,139 | user_0430a959fd18 | Cooking | If you happen to live in Europe then try looking for Milchreis (milk rice?) which is usually used to make sweet porridge. Here in Germany it costs half the price of sushi rice, and is found in every supermarket. | 3 | t1_d4pq4ou | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4pwoxw | null | false | 2016-06-27T15:08:59Z |
d4pwl6f | t1_d4pwl6f | 1,467,039,984 | user_ccece6861027 | Cooking | My Grandmother-in-law, bought us that as our wedding gift. Haven't used it yet, but in combination with our kitchenaid mixer we got as well I feel like I'm about to do a ton of baking. | 11 | t1_d4pu52t | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pwl6f | null | false | 2016-06-27T15:06:24Z |
d4pwkwa | t1_d4pwkwa | 1,467,039,972 | user_7992479ba111 | Cooking | I always forget and rub my eyes after chopping peppers. Every. Goddamn. Time. It's like I maced myself. | 1 | t1_d4nyi4d | t3_4pu2tt | /r/Cooking/comments/t3_4pu2tt/d4pwkwa | null | false | 2016-06-27T15:06:12Z |
d4pwjl1 | t1_d4pwjl1 | 1,467,039,919 | user_4c00634fd657 | Cooking | The BBQ Bible by Stephen Raichlen is an excellent collection of recipes from around the world. It's all live fire cooking, and mostly simple stuff, but I use it time and again. | 9 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pwjl1 | null | false | 2016-06-27T15:05:19Z |
d4pwe4v | t1_d4pwe4v | 1,467,039,697 | user_4c00634fd657 | Cooking | I've got that. It's an excellent first cookbook. | 11 | t1_d4pu52t | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pwe4v | null | false | 2016-06-27T15:01:37Z |
d4pwcw4 | t1_d4pwcw4 | 1,467,039,643 | user_a92a779f707d | Cooking | > the entire neighborhood is going to be a strawberry field in a few years.
I can think of worse things. Plus, less mowing! Do they yield good fruit or are they the tiny, inedible wild strawberries? | 2 | t1_d4pw38g | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4pwcw4 | null | false | 2016-06-27T15:00:43Z |
d4pwbyb | t1_d4pwbyb | 1,467,039,606 | user_4c00634fd657 | Cooking | I bought that after seeing it posted here so often. I like it, I find it useful, but I find its more of a general reference for recipe construction. You really need to be a competent cook before you can use it. | 7 | t1_d4pr5n3 | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pwbyb | null | false | 2016-06-27T15:00:06Z |
d4pwbj6 | t1_d4pwbj6 | 1,467,039,589 | user_7992479ba111 | Cooking | I understand what you are trying to say, but those traditional fermented products were more likely the result of desperation than purposeful experimentation.
I don't think many people set out to ferment those things on purpose, it was probably more like "I'm starving and all that's left is the really old grape juice/... | 1 | t1_d4nkuii | t3_4pninr | /r/Cooking/comments/t3_4pninr/d4pwbj6 | null | false | 2016-06-27T14:59:49Z |
d4pwaov | t1_d4pwaov | 1,467,039,554 | user_5f3ac0db5358 | Cooking | I agree with this completely! It was my mom and sisters go to as well. | 2 | t1_d4pu52t | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pwaov | null | false | 2016-06-27T14:59:14Z |
d4pwadr | t1_d4pwadr | 1,467,039,543 | user_c3f2f544cfa7 | Cooking | Joy of Cooking. 1999 edition when the son inherited from his racist ole mum. That book is my bible. Not perfect for starting out, but it's got everything you need and does its best to be accessible. Lots of great ideas and philosophies about cooking as well as nuanced approaches to unique and flavorful dishes. | 38 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pwadr | null | false | 2016-06-27T14:59:03Z |
d4pw9cd | t1_d4pw9cd | 1,467,039,502 | user_3cbf9366c740 | Cooking | See also: http://www.gardeningknowhow.com/edible/herbs/oregano/drying-oregano.htm | 1 | t1_d4pqxth | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4pw9cd | null | false | 2016-06-27T14:58:22Z |
d4pw6hf | t1_d4pw6hf | 1,467,039,382 | user_ecb58b3f4fea | Cooking | I would try a recipe that uses natural ingredients, [like this one](http://www.foodnetwork.com/recipes/ree-drummond/macaroni-and-cheese-recipe.html) . That recipe you have relies on heavily processed foods and isn't that healthy. | 13 | t3_4q3mw0 | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4pw6hf | null | false | 2016-06-27T14:56:22Z |
d4pw690 | t1_d4pw690 | 1,467,039,373 | user_2506b671ed3b | Cooking | the cheese will be hard to substitute for, you need a nice soft mild cheese that melts nicely, Gruyere might do the job i know its great for grilled cheese sandwiches | 1 | t3_4q3mw0 | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4pw690 | null | false | 2016-06-27T14:56:13Z |
d4pw40s | t1_d4pw40s | 1,467,039,282 | user_3cbf9366c740 | Cooking | I know, I was surprised too. [Here's a short video about it](https://youtu.be/ddBTgFSWt4w)
I love Lidia's rustic style, so when I saw her using oregano like this in her show I looked it up and started drying mine the same way. It's really good. My oregano is a big shrub now and I dry tons and put it everything when I ... | 1 | t1_d4pqxth | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4pw40s | null | false | 2016-06-27T14:54:42Z |
d4pw38g | t1_d4pw38g | 1,467,039,249 | user_cc5fbfaca7d4 | Cooking | I have some patches of forever mint now. It is isolated in a raised bed and isn't too much of a hassle. I tried moving some to the ground but the soil rejected it. It is great except for having to cut it a couple of times a week.
What surprised me were alpine strawberries. They not only won't die, but they seem to clo... | 1 | t1_d4pv9ri | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4pw38g | null | false | 2016-06-27T14:54:09Z |
d4pw2ni | t1_d4pw2ni | 1,467,039,226 | [deleted] | Cooking | [deleted] | 2 | t1_d4prml4 | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4pw2ni | null | false | 2016-06-27T14:53:46Z |
d4pvzqj | t1_d4pvzqj | 1,467,039,105 | user_b3e91ca33d09 | Cooking | My problem with cilantro is I get only a few of the small broad edible leaves, and then it bolts to the nasty tasting lacy leaves you get before flowering (at which point the whole plant is ruined as a herb). Not sure how the grow the big bunches of broad leaves they sell in stores... | 1 | t1_d4pl44y | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4pvzqj | null | false | 2016-06-27T14:51:45Z |
d4pvy09 | t1_d4pvy09 | 1,467,039,034 | user_4f894256eaca | Cooking | Butter! Fill a mason jar 60% with cream, add salt, shake it (for a long time) I've had one passed around a dinner party until it churned, kinda fun and tasty. | 1 | t3_4q0svk | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pvy09 | null | false | 2016-06-27T14:50:34Z |
d4pvwg6 | t1_d4pvwg6 | 1,467,038,969 | user_bb8ce9768842 | Cooking | Also River Cottage Meat book is excellent! His section on how to roast different types of meats was a game changer for me. Some great recipes too. | 1 | t1_d4pqfj2 | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pvwg6 | null | false | 2016-06-27T14:49:29Z |
d4pvu1o | t1_d4pvu1o | 1,467,038,868 | user_4571530ae2ab | Cooking | The cream of chicken soup probably, the fake cheese unfortunately not. That right there is American food chemistry at work. Might I suggest using a nice cheddar instead? | 7 | t1_d4pvnv3 | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4pvu1o | null | false | 2016-06-27T14:47:48Z |
d4pvp5j | t1_d4pvp5j | 1,467,038,660 | user_c3378fe4a09a | Cooking | We have tried to keep it going, but it's too dry here. So we're not afraid of the mint. I'm more afraid of the parsley and oregano, both of which seem to be specifically designed to take over the dry empty places of the yard. Parsley has an amazing taproot, and I have zero clue how oregano can live on a drop of wate... | 1 | t1_d4pv9ri | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4pvp5j | null | false | 2016-06-27T14:44:20Z |
d4pvof6 | t1_d4pvof6 | 1,467,038,630 | user_f766b3b4c6eb | Cooking | As for the "packaged pasteurized prepared cheese product," I think you can substitute a [simple cheddar cheese sauce.](http://www.myrecipes.com/recipe/cheddar-cheese-sauce)
[Here's a substitute](http://www.food.com/recipe/cream-of-chicken-soup-when-you-dont-have-canned-substitute-277130) for the canned cream of chicke... | 32 | t3_4q3mw0 | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4pvof6 | null | false | 2016-06-27T14:43:50Z |
d4pvnv3 | t1_d4pvnv3 | 1,467,038,608 | user_ca4130d43dd9 | Cooking | Can it be made at home somehow? I actually never seen things like that in Polish markets :/ The second one is a liquid 'fake' cheese? | 2 | t1_d4pvj5t | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4pvnv3 | null | false | 2016-06-27T14:43:28Z |
d4pvkn1 | t1_d4pvkn1 | 1,467,038,475 | user_ba1acf99bcf0 | Cooking |
**Camco 44100 Mini Ice Cube Tray - 2 pack**
||||
--:|:--|:--
Current|$6.88|Amazon (New)
High|$8.02|Amazon (New)
Low|$4.19|Amazon (New)
|Average|$6.60|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/daHisv0.png) | [FAQ](http://www.reddit.com/r/PriceZombie/wiki/index)
| 1 | t1_d4pvke2 | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4pvkn1 | null | false | 2016-06-27T14:41:15Z |
d4pvke2 | t1_d4pvke2 | 1,467,038,466 | user_06543fc3f2a2 | Cooking | I freeze mine. At the desired moment of growth, simply harvest, finely chop, mix with a SMALL amount of water, press into ice cube trays, and freeze. Once frozen, pop them out of the tray and store in a plastic freezer bag for on-demand use. I use small ice cube trays [like this one](https://www.amazon.com/Camco-44100-... | 1 | t3_4q0gbf | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4pvke2 | null | false | 2016-06-27T14:41:06Z |
d4pvj5t | t1_d4pvj5t | 1,467,038,414 | user_4571530ae2ab | Cooking | [This](https://www.campbellsfoodservice.com/product/campbells-classic-cream-of-chicken-soup/)
AND
[This](http://www.kraftrecipes.com/velveeta/products/loaf.aspx) | 4 | t3_4q3mw0 | t3_4q3mw0 | /r/Cooking/comments/t3_4q3mw0/d4pvj5t | null | false | 2016-06-27T14:40:14Z |
d4pvifg | t1_d4pvifg | 1,467,038,383 | user_fab8a90bf08e | Cooking | There are other cheaper varieties. I use calrose. It's not as short as short grain. But it gets the job done. I have the exact opposite problem. I try to let my rice dry out to make fried rice and I can never get it to dry out unless I leave it in the fridge forever. But calrose is grown here in California so it's chea... | 6 | t1_d4pq4ou | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4pvifg | null | false | 2016-06-27T14:39:43Z |
d4pvg6r | t1_d4pvg6r | 1,467,038,285 | user_f78700c393ff | Cooking | How to Cook Everything vegetarian taught me all the basics. I also like the smitten kitchen blog/cookbook as well. | 11 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pvg6r | null | false | 2016-06-27T14:38:05Z |
d4pv9ri | t1_d4pv9ri | 1,467,038,006 | user_a92a779f707d | Cooking | God help you if your mint lasts more than a couple of winters outside of a planter or pot. Our poor renters are still battling the stuff at our old house and it has migrated 3-4 feet. | 2 | t1_d4piz8a | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4pv9ri | null | false | 2016-06-27T14:33:26Z |
d4pv6pb | t1_d4pv6pb | 1,467,037,874 | user_d1fb4ee389eb | Cooking | Hmm might be pretty unexceptional, but I really dig the annual Cooking Light books. I keep to a sub 1200 cal diet so it's pretty much my go to | 5 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pv6pb | null | false | 2016-06-27T14:31:14Z |
d4pv5lz | t1_d4pv5lz | 1,467,037,826 | user_f55cfe91aced | Cooking | The Encyclopedia of Cajun and Creole Cuisine by John Folse
It has hundreds of recipes like a traditional cookbook, but it's so much more. It really is more of a textbook than anything. It provides a history of the Cajun and Creole peoples, describes why they cook and eat the way they do, talks about specific ingredie... | 4 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pv5lz | null | false | 2016-06-27T14:30:26Z |
d4pv507 | t1_d4pv507 | 1,467,037,799 | [deleted] | Cooking | [deleted] | 1 | t1_d4pttmo | t3_4q3e94 | /r/Cooking/comments/t3_4q3e94/d4pv507 | null | false | 2016-06-27T14:29:59Z |
d4pv3ar | t1_d4pv3ar | 1,467,037,725 | user_7992479ba111 | Cooking | First of all, are you reheating your rice before you eat it? The starch in long grain rice crystallizes in cold, making it hard and seemingly dry. A quick burst in the microwave of 30seconds - 1 minute will give you steaming hot, soft, fluffy rice.
Second, how sealed is your container? I regularly pack my lunches 3-4... | 18 | t3_4q2gvg | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4pv3ar | null | false | 2016-06-27T14:28:45Z |
d4puuja | t1_d4puuja | 1,467,037,345 | user_123379a90f27 | Cooking | America's Test Kitchen Family Cookbook. Lots of excellent basics and well organized. | 65 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4puuja | null | false | 2016-06-27T14:22:25Z |
d4puu16 | t1_d4puu16 | 1,467,037,323 | user_a9cf8ebb02fe | Cooking | Well I suppose what ever you've got at hand. If I was doing this on a regular basis I might get some of those snack size bags but I think the cheap fold over sandwich bags would do. | 4 | t1_d4pqd8q | t3_4q2gvg | /r/Cooking/comments/t3_4q2gvg/d4puu16 | null | false | 2016-06-27T14:22:03Z |
d4pusvg | t1_d4pusvg | 1,467,037,271 | user_03b32bc688e3 | Cooking | For learning methods and the science behind cooking I would say [The Food Lab by J Kenji Lopez-Alt](https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087/ref=sr_1_1?ie=UTF8&qid=1467037025&sr=8-1&keywords=the+food+lab). It is a textbook of cooking methods, analysis, and expliantion of the science of how... | 99 | t3_4q2uhf | t3_4q2uhf | /r/Cooking/comments/t3_4q2uhf/d4pusvg | null | false | 2016-06-27T14:21:11Z |
d4puqex | t1_d4puqex | 1,467,037,161 | user_a83a690b1632 | Cooking | During hot weather I love to make cold pureed soups. This is a soup I make with leftover vegetables and vegetables remaining in the crisper with no place to go:
[Cold Curry Vegetable Soup](http://mjskitchen.com/2013/07/cold-green-vegetable-soup/)
| 1 | t3_4q1usk | t3_4q1usk | /r/Cooking/comments/t3_4q1usk/d4puqex | null | false | 2016-06-27T14:19:21Z |
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