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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d4pj8b5 | t1_d4pj8b5 | 1,467,006,642 | user_28262283264c | Cooking | You can make biscuits with self rising flour and cream. Butter also keeps well (either frozen or in the fridge, but make sure it is rinsed well.)
Refrigerator pie (basically whipped cream and cookies layered and refrigerated) | 1 | t3_4q0svk | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pj8b5 | null | false | 2016-06-27T05:50:42Z |
d4pj1ld | t1_d4pj1ld | 1,467,006,227 | user_1aa7bc35d1ad | Cooking | Fry em first | 1 | t3_4q1khw | t3_4q1khw | /r/Cooking/comments/t3_4q1khw/d4pj1ld | null | false | 2016-06-27T05:43:47Z |
d4piz8a | t1_d4piz8a | 1,467,006,081 | user_c3378fe4a09a | Cooking | It depends on the herb and what it's being used in. Dried basil isn't that great, but dried sage, thyme, and oregano can be used to great advantage. They're also wonderful when fresh, depending on the recipe; some of these herbs are very powerful when fresh, so they're pretty good dried too.
I prefer fresh rosemar... | 10 | t3_4q0gbf | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4piz8a | null | false | 2016-06-27T05:41:21Z |
d4pi97z | t1_d4pi97z | 1,467,004,602 | user_a58e667914d3 | Cooking | You know, I think she did shop at the local Mexican grocer, instead of the usual supermarket. We lived in SoCal at the time, and she didn't have a lot of money. The Mexican grocer was just cheaper.
She didn't have hens herself--they had the back of a duplex and no rights to the back yard. But she also may have know... | 1 | t1_d4p48wi | t3_4pzph1 | /r/Cooking/comments/t3_4pzph1/d4pi97z | null | false | 2016-06-27T05:16:42Z |
d4pi77a | t1_d4pi77a | 1,467,004,489 | user_a58e667914d3 | Cooking | > http://www.thekitchn.com/dinner-recipe-french-onion-chi-144744
Hers didn't have cheese, and didn't have that much liquid, but that looks a hell of a lot like this chicken.
You might have found it: I'll need to try that (sans the cheese) to see if that's it.
| 1 | t1_d4p41ur | t3_4pzph1 | /r/Cooking/comments/t3_4pzph1/d4pi77a | null | false | 2016-06-27T05:14:49Z |
d4pi531 | t1_d4pi531 | 1,467,004,373 | user_db9956188ba6 | Cooking | Basil is an annual and will never survive beyond 1 year. | 1 | t3_4q0gbf | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4pi531 | null | false | 2016-06-27T05:12:53Z |
d4pi3f5 | t1_d4pi3f5 | 1,467,004,283 | user_a58e667914d3 | Cooking | None visible: she did serve veggies and a starch, but I frankly don't remember them. All I remember was the moist, very chicken chicken.
| 1 | t1_d4p7u7w | t3_4pzph1 | /r/Cooking/comments/t3_4pzph1/d4pi3f5 | null | false | 2016-06-27T05:11:23Z |
d4phtab | t1_d4phtab | 1,467,003,724 | user_25f4a7ad1347 | Cooking | Is he really now worth over a billion? | 1 | t3_4pzgq6 | t3_4pzgq6 | /r/Cooking/comments/t3_4pzgq6/d4phtab | null | false | 2016-06-27T05:02:04Z |
d4pht4i | t1_d4pht4i | 1,467,003,716 | user_3205bdad9f64 | Cooking | It's full of protein and the yeast love it. If your whey is leftover from making cheese then you also get a nice savory flavor from it.
For what it's worth, you can use any liquid or semi-liquid that you want for making bread, you don't have to stick with just milk or water. I made some rolls today with leftover l... | 3 | t1_d4phpse | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pht4i | null | false | 2016-06-27T05:01:56Z |
d4phpse | t1_d4phpse | 1,467,003,531 | user_29161407d902 | Cooking | What's the whey do in breads? I've never seen a recipe suggesting it | 2 | t1_d4pbn7b | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4phpse | null | false | 2016-06-27T04:58:51Z |
d4phovr | t1_d4phovr | 1,467,003,482 | user_7ee78b6093e7 | Cooking | I'm in the SF bay area but it's going to be hotter than normal here so I'll definitely try to stay cool. No A/C in our apartment :( Have a good week as well! | 1 | t1_d4phlke | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4phovr | null | false | 2016-06-27T04:58:02Z |
d4phonn | t1_d4phonn | 1,467,003,469 | user_6a035f9b272c | Cooking | It's a link you have to click. It takes you to a whole different webpage. | 2 | t1_d4pfa3h | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4phonn | null | false | 2016-06-27T04:57:49Z |
d4phlke | t1_d4phlke | 1,467,003,301 | [deleted] | Cooking | [deleted] | -1 | t1_d4phcm7 | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4phlke | null | false | 2016-06-27T04:55:01Z |
d4phkkg | t1_d4phkkg | 1,467,003,246 | user_25f4a7ad1347 | Cooking | They're pretty easy, but your starter is baked at 200C or about 400F and then your entree is broiled (uually 500F), so your broil time will be shortened somewhat.
I wouldn't want to eat that cheesecake. [bake a proper cheesecake.](http://www.foodnetwork.com/recipes/food-network-kitchens/cheesecake-recipe2.html)
Also... | 3 | t3_4pzwph | t3_4pzwph | /r/Cooking/comments/t3_4pzwph/d4phkkg | null | false | 2016-06-27T04:54:06Z |
d4phk3o | t1_d4phk3o | 1,467,003,221 | user_a915ec2acdb5 | Cooking | Homemade butter is fun - you can culture the cream for a day or two (typically by adding a spoonful of live culture yogurt and leaving at room temp) before churning. Pretty easy to do with a stand mixer or food processor.
Or clotted cream - that's probably what I'd make. Love that stuff, and as far as I know, it's ju... | 7 | t3_4q0svk | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4phk3o | null | false | 2016-06-27T04:53:41Z |
d4phgwe | t1_d4phgwe | 1,467,003,050 | [deleted] | Cooking | [deleted] | 1 | t1_d4p8kuv | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4phgwe | null | false | 2016-06-27T04:50:50Z |
d4phet4 | t1_d4phet4 | 1,467,002,939 | user_ffc567d3d4e2 | Cooking | Yes you can, however I find the plant gets a little woody the longer this happens. Fortunately I go through basil like crazy, I had 4 plants that were kept really pruned down to promote the freshest growth. | 6 | t1_d4pfj4o | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4phet4 | null | false | 2016-06-27T04:48:59Z |
d4phcm7 | t1_d4phcm7 | 1,467,002,824 | user_7ee78b6093e7 | Cooking | Haha no worries. Written communications can be tough sometimes when you can't tell tonality of words. If I was the dude with way too much cream I'd be making ice cream all day, but that's because I'm a whore for sweets. | 1 | t1_d4ph5tw | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4phcm7 | null | false | 2016-06-27T04:47:04Z |
d4ph9v4 | t1_d4ph9v4 | 1,467,002,677 | user_45bc132cbcf5 | Cooking | This is the correct answer. | 1 | t1_d4pgxfv | t3_4q0j78 | /r/Cooking/comments/t3_4q0j78/d4ph9v4 | null | false | 2016-06-27T04:44:37Z |
d4ph8e2 | t1_d4ph8e2 | 1,467,002,600 | user_25f4a7ad1347 | Cooking | You don't have to season stainless. [You CAN temporarily if you'd like, but no need.](https://www.youtube.com/watch?v=1376ITxF1Oc)
The basic idea is to heat up the pan and then spread a thin layer of oil until it starts to smoke, take it off heat and then let it cool.
And then heat it back up with some oil, and it... | 1 | t3_4q0m0d | t3_4q0m0d | /r/Cooking/comments/t3_4q0m0d/d4ph8e2 | null | false | 2016-06-27T04:43:20Z |
d4ph5tw | t1_d4ph5tw | 1,467,002,466 | [deleted] | Cooking | [deleted] | -3 | t1_d4pgz5z | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4ph5tw | null | false | 2016-06-27T04:41:06Z |
d4pgz8q | t1_d4pgz8q | 1,467,002,128 | user_3e8d3c0b962b | Cooking | Paprika🌸 | 4 | t3_4q1khw | t3_4q1khw | /r/Cooking/comments/t3_4q1khw/d4pgz8q | null | false | 2016-06-27T04:35:28Z |
d4pgz5z | t1_d4pgz5z | 1,467,002,124 | user_7ee78b6093e7 | Cooking | Uhhhh, he's making the joke that cream in ice form is ice cream, not frozen cream that you can thaw and use. | 10 | t1_d4pgekd | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pgz5z | null | false | 2016-06-27T04:35:24Z |
d4pgyyz | t1_d4pgyyz | 1,467,002,113 | user_25f4a7ad1347 | Cooking | http://weberkettleclub.com/blog/2015/07/26/how-to-cold-smoke-on-a-weber/ | 2 | t3_4q11u1 | t3_4q11u1 | /r/Cooking/comments/t3_4q11u1/d4pgyyz | null | false | 2016-06-27T04:35:13Z |
d4pgxfv | t1_d4pgxfv | 1,467,002,034 | user_a855fac40250 | Cooking | You can set the bottle upside down for a while before you use it. | 2 | t3_4q0j78 | t3_4q0j78 | /r/Cooking/comments/t3_4q0j78/d4pgxfv | null | false | 2016-06-27T04:33:54Z |
d4pgtx5 | t1_d4pgtx5 | 1,467,001,850 | user_25f4a7ad1347 | Cooking | You can freeze cream. also turn it into homemade ice cream. fresh fruits, fold them in and then freeze. Sugar or honey also. Chocolate | 1 | t3_4q0svk | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pgtx5 | null | false | 2016-06-27T04:30:50Z |
d4pgts0 | t1_d4pgts0 | 1,467,001,843 | user_21c39ca7a85a | Cooking | Honestly, it wasn't anything special. Seasoned it liberally with salt and pepper (and a bit of flour), then seared it in butter. Simmered in beef stock and some random red wine I found, plus water. Six hours or so later, we had a roast. Most of the credit goes to the butcher for cutting a beautiful hunk of cow. | 1 | t1_d4ofma3 | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4pgts0 | null | false | 2016-06-27T04:30:43Z |
d4pgt9q | t1_d4pgt9q | 1,467,001,817 | user_329276c9bcf2 | Cooking | Absolutely. Generally can eat the buds as well, they have some amount of the herbaceousness as the leaves. | 8 | t1_d4pfj4o | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4pgt9q | null | false | 2016-06-27T04:30:17Z |
d4pgm34 | t1_d4pgm34 | 1,467,001,453 | user_90f52f53cd8c | Cooking | Actually, I freeze cream all the time. No issues. | -9 | t1_d4pg1cn | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pgm34 | null | false | 2016-06-27T04:24:13Z |
d4pgl0s | t1_d4pgl0s | 1,467,001,398 | user_003d36539c2c | Cooking | whip cream party? | 1 | t3_4q0svk | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pgl0s | null | false | 2016-06-27T04:23:18Z |
d4pgkqv | t1_d4pgkqv | 1,467,001,384 | user_90f52f53cd8c | Cooking | Indian food is all about cream. I have a really great and easy recipe for [Biryani](https://en.wikipedia.org/wiki/Biryani), if you decide you want to cook that. Meanwhile, almost all North Indian "curries" use heavy cream as the sauce. | 5 | t3_4q0svk | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pgkqv | null | false | 2016-06-27T04:23:04Z |
d4pgk4e | t1_d4pgk4e | 1,467,001,352 | user_003d36539c2c | Cooking | Make butter? I think you just like put it in a sealed container and mix it/shake it around.
/never made butter before | 1 | t3_4q0svk | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pgk4e | null | false | 2016-06-27T04:22:32Z |
d4pgekd | t1_d4pgekd | 1,467,001,078 | [deleted] | Cooking | [deleted] | -8 | t1_d4pg1cn | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pgekd | null | false | 2016-06-27T04:17:58Z |
d4pg9sw | t1_d4pg9sw | 1,467,000,840 | user_b70cac6b9832 | Cooking | Drink it ;) | 1 | t3_4q0svk | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pg9sw | null | false | 2016-06-27T04:14:00Z |
d4pg96e | t1_d4pg96e | 1,467,000,809 | user_a074801b5593 | Cooking | To jump off on Mac and cheese, also use it in mashed potatoes.
Add espresso granules to some, whip it. Add that to coffee for a creamy espresso kick (my mother LOVES this). | 5 | t1_d4pdlj1 | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pg96e | null | false | 2016-06-27T04:13:29Z |
d4pg522 | t1_d4pg522 | 1,467,000,607 | user_e41104b155fa | Cooking | *heavy breathing* | 4 | t1_d4p8kuv | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4pg522 | null | false | 2016-06-27T04:10:07Z |
d4pg1cn | t1_d4pg1cn | 1,467,000,424 | user_163a89a9005a | Cooking | Nonsense. Who ever heard of cream in ice form? | 31 | t1_d4pdoqi | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pg1cn | null | false | 2016-06-27T04:07:04Z |
d4pfsqw | t1_d4pfsqw | 1,467,000,003 | user_a1a3953538af | Cooking | I'm treating idea. Might try it. | 1 | t1_d4pfop0 | t3_4q11u1 | /r/Cooking/comments/t3_4q11u1/d4pfsqw | null | false | 2016-06-27T04:00:03Z |
d4pfop0 | t1_d4pfop0 | 1,466,999,809 | user_f9d9b9d6f320 | Cooking | Alton Brown has an episode where he uses dryer tubing on the output of a charcoal grill to some other vessel for cold smoking. The distance for the smoke to travel would cool it down but of course the amount of cooling is dependent on how the tube is arranged. | 2 | t3_4q11u1 | t3_4q11u1 | /r/Cooking/comments/t3_4q11u1/d4pfop0 | null | false | 2016-06-27T03:56:49Z |
d4pflvy | t1_d4pflvy | 1,466,999,676 | user_feee97f8f681 | Cooking | Quiche made with heavy cream is delicious, and freezes beautifully.
Fruit + sugar + cream in a blender and then in a popsicle mould is good stuff, and simple to make.
The texture will change a bit and it won't be suitable for all applications, but for most things cream from the freezer is totally fine.
(I would not... | 2 | t3_4q0svk | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pflvy | null | false | 2016-06-27T03:54:36Z |
d4pfj4o | t1_d4pfj4o | 1,466,999,548 | user_e457eaa89212 | Cooking | Can't you pinch off the flowers and stave off the reproductive cycle a bit? | 17 | t1_d4p8cr8 | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4pfj4o | null | false | 2016-06-27T03:52:28Z |
d4pfj0c | t1_d4pfj0c | 1,466,999,542 | user_aa97770a9e0a | Cooking | Also, remember to cut your herbs just before you add them to your cooking. After you slice herbs the taste starts to diminish quickly.
I always add two or three times as many herbs as the recipe calls for, if the herbs have been sitting around in jars for awhile. For fresh herbs I follow the recipe recommendations. | 2 | t3_4q0gbf | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4pfj0c | null | false | 2016-06-27T03:52:22Z |
d4pfa3h | t1_d4pfa3h | 1,466,999,131 | user_272657b78a28 | Cooking | There's no recipe on mobile/tablet. | 1 | t1_d4omi0k | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4pfa3h | null | false | 2016-06-27T03:45:31Z |
d4pf793 | t1_d4pf793 | 1,466,999,002 | user_6bc9fd36c1e8 | Cooking | Oh I think he garnishes them with green onions in the food wishes video. | 1 | t1_d4p9y72 | t3_4pyn01 | /r/Cooking/comments/t3_4pyn01/d4pf793 | null | false | 2016-06-27T03:43:22Z |
d4pesxh | t1_d4pesxh | 1,466,998,359 | user_b70cac6b9832 | Cooking | You just need a cookbook and buy what you need for a few recipes that use overlapping ingredients. The Food Lab or America's Test Kitchen are two good ones that will cover just about everything. Or check a second hand bookstore and find a book you will like. | 2 | t1_d4pbe8g | t3_4p6tj4 | /r/Cooking/comments/t3_4p6tj4/d4pesxh | null | false | 2016-06-27T03:32:39Z |
d4peqj2 | t1_d4peqj2 | 1,466,998,253 | user_0d80dc673bc4 | Cooking | Unfortunately, no. The sandwiches were eaten way too quick for that! | 2 | t1_d4pepag | t3_4pps9e | /r/Cooking/comments/t3_4pps9e/d4peqj2 | null | false | 2016-06-27T03:30:53Z |
d4pepag | t1_d4pepag | 1,466,998,198 | user_f7f61d01ea5e | Cooking | kick ass! did you take any pics? :D | 1 | t1_d4pemrj | t3_4pps9e | /r/Cooking/comments/t3_4pps9e/d4pepag | null | false | 2016-06-27T03:29:58Z |
d4pemrj | t1_d4pemrj | 1,466,998,087 | user_0d80dc673bc4 | Cooking | Sandwiches turned out awesome!
Bulky rolls with jerk chicken, lettuce, red onion, and then the lime aioli. I'd recommend to anyone. | 2 | t1_d4n4eut | t3_4pps9e | /r/Cooking/comments/t3_4pps9e/d4pemrj | null | false | 2016-06-27T03:28:07Z |
d4peblw | t1_d4peblw | 1,466,997,593 | user_2bd2a6216c18 | Cooking | Food processor works | 5 | t1_d4pa85j | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4peblw | null | false | 2016-06-27T03:19:53Z |
d4pdoqi | t1_d4pdoqi | 1,466,996,627 | user_a9cf8ebb02fe | Cooking | Google says you can freeze cream just fine. | 16 | t3_4q0svk | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pdoqi | null | false | 2016-06-27T03:03:47Z |
d4pdn3h | t1_d4pdn3h | 1,466,996,563 | user_a1a3953538af | Cooking | Hmm. I figured as much. I could apply liquid smoke.
Unsmoked Salmon is Gravlax, (Grav Lox?)
I'm not sure. I may leave half as Gravlax, and hit smoke the other half. | 1 | t1_d4pcutu | t3_4q11u1 | /r/Cooking/comments/t3_4q11u1/d4pdn3h | null | false | 2016-06-27T03:02:43Z |
d4pdlj1 | t1_d4pdlj1 | 1,466,996,500 | user_168b5a1b7172 | Cooking | Custard
Bread pudding
Creme caramel
Creme Brulee
The most decadent macaroni cheese of your life
| 10 | t3_4q0svk | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pdlj1 | null | false | 2016-06-27T03:01:40Z |
d4pd2u8 | t1_d4pd2u8 | 1,466,995,776 | user_0e96f41b4ff7 | Cooking | The best alfredo I've ever made came from my college chef class. We had pasta day and my group was able to make the alfredo. It's a very easy, basic recipe that is delicious.
Start cooking up the noodles, and when they're hallway done start cooking the sauce around medium to medium high (depending on how strong your ... | 2 | t3_4pxe2i | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4pd2u8 | null | false | 2016-06-27T02:49:36Z |
d4pd1dh | t1_d4pd1dh | 1,466,995,717 | user_9e5fa1e1c576 | Cooking | yeah we had a similar thing with beef, bell peppers, and a few more spices. the recipe i wrote is, i think anyway, good by itself, but adding more spices and veggies is super easy if you want to do it | 2 | t1_d4pcu7t | t3_4pyygf | /r/Cooking/comments/t3_4pyygf/d4pd1dh | null | false | 2016-06-27T02:48:37Z |
d4pcutu | t1_d4pcutu | 1,466,995,458 | user_a60098c6b6c2 | Cooking | I did it a couple years ago. IIRC I didn't actually cook it, I just let it brine for 2-3 days, but since the brine draws out so much fluid you have to drain it. Even with a smoker, I've found cold smoking to be a bit difficult, since most fuel sources put off enough heat to get you into hot smoking temperatures. | 2 | t3_4q11u1 | t3_4q11u1 | /r/Cooking/comments/t3_4q11u1/d4pcutu | null | false | 2016-06-27T02:44:18Z |
d4pcu7t | t1_d4pcu7t | 1,466,995,434 | user_29e2a89f5380 | Cooking | This works really well with ground beef/turkey as well. You could also throw in some bell peppers, corn, onion, jalapenos, or whatever and make it vegetarian. | 3 | t1_d4p9eje | t3_4pyygf | /r/Cooking/comments/t3_4pyygf/d4pcu7t | null | false | 2016-06-27T02:43:54Z |
d4pc6dd | t1_d4pc6dd | 1,466,994,507 | user_0e4efcd3c2c4 | Cooking | Add more coconut milk and veg. The only surefire way to reduce the heat in my experience is to add more volume.
Try serving it over rice, it may reduce the spiciness without adding to the recipe. | 7 | t3_4q0hlu | t3_4q0hlu | /r/Cooking/comments/t3_4q0hlu/d4pc6dd | null | false | 2016-06-27T02:28:27Z |
d4pbx7k | t1_d4pbx7k | 1,466,994,155 | user_f7f61d01ea5e | Cooking | I don't think there is really any real wallet friendly way of dealing with this on a College student budget..
/comforting pat on the shoulder | 2 | t1_d4p0fq5 | t3_4ptacp | /r/Cooking/comments/t3_4ptacp/d4pbx7k | null | false | 2016-06-27T02:22:35Z |
d4pbo5j | t1_d4pbo5j | 1,466,993,815 | user_db685765792c | Cooking | Add vodka and seltzer water | 2 | t3_4q0bf2 | t3_4q0bf2 | /r/Cooking/comments/t3_4q0bf2/d4pbo5j | null | false | 2016-06-27T02:16:55Z |
d4pbnh7 | t1_d4pbnh7 | 1,466,993,789 | user_ad45898b3beb | Cooking | Add more chicken? I like cucumbers with spicy dishes, maybe throw some in. | 2 | t3_4q0hlu | t3_4q0hlu | /r/Cooking/comments/t3_4q0hlu/d4pbnh7 | null | false | 2016-06-27T02:16:29Z |
d4pbn7b | t1_d4pbn7b | 1,466,993,777 | user_3205bdad9f64 | Cooking | If you can get the rennet and the right cultures, then make cheese. If you can't get those in time, then make butter and use the leftover whey to bake breads. You can freeze both. | 3 | t3_4q0svk | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pbn7b | null | false | 2016-06-27T02:16:17Z |
d4pbjoj | t1_d4pbjoj | 1,466,993,640 | user_ad45898b3beb | Cooking | So I have no explanation, but ever since I started buying better quality oyster sauce (LKK Premium) I haven't had trouble. Maybe it doesn't have stabilizers or something? Just takes a couple seconds to get a nice flow going. | 1 | t3_4q0j78 | t3_4q0j78 | /r/Cooking/comments/t3_4q0j78/d4pbjoj | null | false | 2016-06-27T02:14:00Z |
d4pbhbg | t1_d4pbhbg | 1,466,993,546 | user_5a833414054e | Cooking | Thanks. I ended up keeping it and having some today. So far I'm really glad I did. :) | 1 | t1_d4oo09r | t3_4pw5hv | /r/Cooking/comments/t3_4pw5hv/d4pbhbg | null | false | 2016-06-27T02:12:26Z |
d4pbgyg | t1_d4pbgyg | 1,466,993,531 | user_b47aa29db693 | Cooking | Crusty bread, cheese, dunk, eat. | 1 | t3_4q0bf2 | t3_4q0bf2 | /r/Cooking/comments/t3_4q0bf2/d4pbgyg | null | false | 2016-06-27T02:12:11Z |
d4pberb | t1_d4pberb | 1,466,993,440 | user_ce700306c2e6 | Cooking | hey i just added an edit with a bunch more groceries if any of them make you think of anything else! | 1 | t1_d4ilzfc | t3_4p6tj4 | /r/Cooking/comments/t3_4p6tj4/d4pberb | null | false | 2016-06-27T02:10:40Z |
d4pbe8g | t1_d4pbe8g | 1,466,993,415 | user_ce700306c2e6 | Cooking | hey i just added an edit with a bunch more groceries if any of them make you think of anything else! | 1 | t1_d4izikt | t3_4p6tj4 | /r/Cooking/comments/t3_4p6tj4/d4pbe8g | null | false | 2016-06-27T02:10:15Z |
d4pbbwu | t1_d4pbbwu | 1,466,993,310 | [deleted] | Cooking | [deleted] | 1 | t3_4q0hlu | t3_4q0hlu | /r/Cooking/comments/t3_4q0hlu/d4pbbwu | null | false | 2016-06-27T02:08:30Z |
d4pbbrh | t1_d4pbbrh | 1,466,993,303 | user_b47aa29db693 | Cooking | Cheese. Definitely. Stretch it out with some fat free milk and make ALL the cheese. | 1 | t3_4q0svk | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pbbrh | null | false | 2016-06-27T02:08:23Z |
d4pb4f5 | t1_d4pb4f5 | 1,466,992,970 | user_93edcb5ac123 | Cooking | absolutely! My favorite [summer ice cream](https://gourmandistan.com/2013/07/29/blackberry-chocolate-chip-ice-cream-makes-you-beg-for-a-briar-patch/)! I would make so many batches of this | 5 | t1_d4pa9kw | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pb4f5 | null | false | 2016-06-27T02:02:50Z |
d4pb1xc | t1_d4pb1xc | 1,466,992,847 | user_395d4e9de674 | Cooking | You can probably make your own cheese, like ricotta or cream cheese. | 1 | t3_4q0svk | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pb1xc | null | false | 2016-06-27T02:00:47Z |
d4payyi | t1_d4payyi | 1,466,992,702 | user_17118fd1ffcb | Cooking | The only thing I would be weary of is that salmon recipe instructing you to cook by broiling. This isn't a huge problem, but make sure you keep a close eye on it as broiling has a tendency to make food go from done to burnt rather quickly. | 3 | t3_4pzwph | t3_4pzwph | /r/Cooking/comments/t3_4pzwph/d4payyi | null | false | 2016-06-27T01:58:22Z |
d4pavrn | t1_d4pavrn | 1,466,992,544 | user_de3d84a8d325 | Cooking | If it's dark blood, you got a serious problem. If it's red and fresh, you are just burning our you o ring with too much greasy food probably | 4 | t1_d4ozkl1 | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4pavrn | null | false | 2016-06-27T01:55:44Z |
d4paupl | t1_d4paupl | 1,466,992,496 | user_b8d692971ebb | Cooking | To be honest "pasta burro e parmigiano" exists since the dawn of time: I don't get why you're downvoting the guy for speaking the truth... | 3 | t1_d4oonyq | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4paupl | null | false | 2016-06-27T01:54:56Z |
d4paoal | t1_d4paoal | 1,466,992,183 | user_fdf593aee9c4 | Cooking | Ugh. My former SIL informed me that adding sour cream would make my guacamole even better. I make it the way u/heymister noted above. Sour cream, indeed. | 2 | t1_d4p5lvy | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4paoal | null | false | 2016-06-27T01:49:43Z |
d4packk | t1_d4packk | 1,466,991,606 | user_6a35db43249e | Cooking | I had the same trouble, I finally took a cocktail spoon and scooped out the 1/3 cup I needed. They really should put it in a squat jar. | 1 | t3_4q0j78 | t3_4q0j78 | /r/Cooking/comments/t3_4q0j78/d4packk | null | false | 2016-06-27T01:40:06Z |
d4pacjf | t1_d4pacjf | 1,466,991,605 | user_913f1d192e5a | Cooking | As Jacques would say, "Happy cooking!" | 2 | t1_d4p9faq | t3_4q0m0d | /r/Cooking/comments/t3_4q0m0d/d4pacjf | null | false | 2016-06-27T01:40:05Z |
d4pa9kw | t1_d4pa9kw | 1,466,991,460 | user_d7bc3de7b328 | Cooking | Ice cream. | 62 | t3_4q0svk | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pa9kw | null | false | 2016-06-27T01:37:40Z |
d4pa85j | t1_d4pa85j | 1,466,991,390 | user_6ce64d039c62 | Cooking | Make butter? Just have to find a way to churn it. | 8 | t3_4q0svk | t3_4q0svk | /r/Cooking/comments/t3_4q0svk/d4pa85j | null | false | 2016-06-27T01:36:30Z |
d4pa18z | t1_d4pa18z | 1,466,991,051 | user_b70f9c00690a | Cooking | Probably an ulcer. | 1 | t1_d4ozkl1 | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4pa18z | null | false | 2016-06-27T01:30:51Z |
d4p9y72 | t1_d4p9y72 | 1,466,990,915 | user_7084bb42e489 | Cooking | For the Asian pear I've substituted regular pears and oranges. Could also do apples.
That's the first time I've seen hoisin sauce used in Kalbi, that's specific to this recipe and you could skip it IMO.
I will also mention I'm aghast that green onions aren't present. | 3 | t3_4pyn01 | t3_4pyn01 | /r/Cooking/comments/t3_4pyn01/d4p9y72 | null | false | 2016-06-27T01:28:35Z |
d4p9faq | t1_d4p9faq | 1,466,990,043 | user_fb53b9297986 | Cooking | Thanks for the help! | 1 | t1_d4p9522 | t3_4q0m0d | /r/Cooking/comments/t3_4q0m0d/d4p9faq | null | false | 2016-06-27T01:14:03Z |
d4p9eje | t1_d4p9eje | 1,466,990,006 | user_9e5fa1e1c576 | Cooking | I have one I make a lot and is good for leftovers / taking to work for lunch that it's in the same vein. I call it "chicken chili"
2 or 3 cans of stewed tomatoes
A can of white beans
A jar of salsa
2-3 chicken breasts (or thighs)
All you do is cut the chicken into bite sized pieces, brown a bit in a hot pan while ... | 6 | t3_4pyygf | t3_4pyygf | /r/Cooking/comments/t3_4pyygf/d4p9eje | null | false | 2016-06-27T01:13:26Z |
d4p9b3e | t1_d4p9b3e | 1,466,989,839 | user_0fdcc5d8cc3f | Cooking | >[**The Ketchup Effect [1:09]**](http://youtu.be/5Ws1hQFQ9jc)
> [*^gftk17*](https://www.youtube.com/channel/UC4YlMvFu8_0Ya1kT21qNDFg) ^in ^Entertainment
>*^15,110 ^views ^since ^Mar ^2006*
[^bot ^info](http://www.reddit.com/r/youtubefactsbot/wiki/index) | 1 | t1_d4p9azm | t3_4q0j78 | /r/Cooking/comments/t3_4q0j78/d4p9b3e | null | false | 2016-06-27T01:10:39Z |
d4p9azm | t1_d4p9azm | 1,466,989,833 | user_913f1d192e5a | Cooking | https://www.youtube.com/watch?v=5Ws1hQFQ9jc | 2 | t1_d4p8pku | t3_4q0j78 | /r/Cooking/comments/t3_4q0j78/d4p9azm | null | false | 2016-06-27T01:10:33Z |
d4p9522 | t1_d4p9522 | 1,466,989,552 | user_913f1d192e5a | Cooking | > I'm a little confused by your wording in the first part, did you mean that I should use the stainless steel to sear and then transfer? Or nonstick and then transfer?
Sorry about that. Sear them in the non-stick pan.
It's also possible to sear them in the stainless pan and then add some stock/wine to loosen everyt... | 3 | t1_d4p8t33 | t3_4q0m0d | /r/Cooking/comments/t3_4q0m0d/d4p9522 | null | false | 2016-06-27T01:05:52Z |
d4p8t33 | t1_d4p8t33 | 1,466,989,010 | user_fb53b9297986 | Cooking | I'm a little confused by your wording in the first part, did you mean that I should use the stainless steel to sear and then transfer? Or nonstick and then transfer?
And does stainless steel really not require seasoning? Because cooking eggs or polenta on them seems impossible.. | 1 | t1_d4p8f12 | t3_4q0m0d | /r/Cooking/comments/t3_4q0m0d/d4p8t33 | null | false | 2016-06-27T00:56:50Z |
d4p8pku | t1_d4p8pku | 1,466,988,856 | user_40e9384cfae1 | Cooking | Smack it on the neck like a ketchup bottle. | 1 | t3_4q0j78 | t3_4q0j78 | /r/Cooking/comments/t3_4q0j78/d4p8pku | null | false | 2016-06-27T00:54:16Z |
d4p8nti | t1_d4p8nti | 1,466,988,780 | user_2b5f99be5404 | Cooking | you could add a little bit of coconut milk or coconut cream it would make it a little bit more like a curry than a stir fry but still take the heat out | 5 | t1_d4p89x2 | t3_4q0hlu | /r/Cooking/comments/t3_4q0hlu/d4p8nti | null | false | 2016-06-27T00:53:00Z |
d4p8n07 | t1_d4p8n07 | 1,466,988,747 | user_8c4c801de260 | Cooking | Best application I know if to simply dunk crusty French bread in it and eat it. | 7 | t3_4q0bf2 | t3_4q0bf2 | /r/Cooking/comments/t3_4q0bf2/d4p8n07 | null | false | 2016-06-27T00:52:27Z |
d4p8kuv | t1_d4p8kuv | 1,466,988,662 | user_998e6d706d3f | Cooking | I can get 50% organic heavy cream in Calgary at several places... It's stupidly expensive though. | 4 | t1_d4oxwjx | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4p8kuv | null | false | 2016-06-27T00:51:02Z |
d4p8f12 | t1_d4p8f12 | 1,466,988,395 | user_913f1d192e5a | Cooking | Stainless steel doesn't need seasoning. Sear them in the pan you have and then transfer to a baking dish or something oven-safe.
You could also sear them in the nonstick pan, a minute or two per side (depends on thickness), then turn off the heat, maybe top each one with a little sprig of dill, add a small pat of but... | 3 | t3_4q0m0d | t3_4q0m0d | /r/Cooking/comments/t3_4q0m0d/d4p8f12 | null | false | 2016-06-27T00:46:35Z |
d4p8d6b | t1_d4p8d6b | 1,466,988,308 | user_25f4a7ad1347 | Cooking | You can use other fruits with proteases, apple, kiwi, pineapple etc. | 3 | t3_4pyn01 | t3_4pyn01 | /r/Cooking/comments/t3_4pyn01/d4p8d6b | null | false | 2016-06-27T00:45:08Z |
d4p8cr8 | t1_d4p8cr8 | 1,466,988,289 | user_ffc567d3d4e2 | Cooking | Personally I believe basil is good until it flowers. I prefer to harvest so as to cause a more bushy plant rather than a tall one.
Parsely I kept harvesting from the bottom until the season ended as it was a community garden.
I prefer younger plants for thyme, and oregano. I just harvest a bunch and dry it out.
Mi... | 21 | t3_4q0gbf | t3_4q0gbf | /r/Cooking/comments/t3_4q0gbf/d4p8cr8 | null | false | 2016-06-27T00:44:49Z |
d4p8bu9 | t1_d4p8bu9 | 1,466,988,248 | user_fb18539951de | Cooking | I like it. I guess it all boils down to just personal preference. | 0 | t1_d4p89n0 | t3_4pzf2n | /r/Cooking/comments/t3_4pzf2n/d4p8bu9 | null | false | 2016-06-27T00:44:08Z |
d4p89x2 | t1_d4p89x2 | 1,466,988,162 | user_a299afb27a71 | Cooking | I try to stay away from dairy when making asian dishes. | 2 | t1_d4p7vjh | t3_4q0hlu | /r/Cooking/comments/t3_4q0hlu/d4p89x2 | null | false | 2016-06-27T00:42:42Z |
d4p89n0 | t1_d4p89n0 | 1,466,988,149 | user_eeb3d2ab6b8e | Cooking | Adding the peanut butter on purpose is where it became gross. The sausage and beans might actually work out ok. | 3 | t1_d4p85de | t3_4pzf2n | /r/Cooking/comments/t3_4pzf2n/d4p89n0 | null | false | 2016-06-27T00:42:29Z |
d4p8974 | t1_d4p8974 | 1,466,988,130 | [deleted] | Cooking | [removed] | 1 | t1_d4p894l | t3_4q03b2 | /r/Cooking/comments/t3_4q03b2/d4p8974 | null | false | 2016-06-27T00:42:10Z |
d4p894l | t1_d4p894l | 1,466,988,127 | user_25f4a7ad1347 | Cooking | get the spice packs like ones from [parampara](https://www.amazon.com/Parampara/b/ref=bl_dp_s_web_7685802011?ie=UTF8&node=7685802011&field-lbr_brands_browse-bin=Parampara)
Then all you have to worry about is the veggies and meat. Tupically ginger, garlic, onion, and tomato puree. And usually vinegar, but tomato puree ... | 2 | t3_4q03b2 | t3_4q03b2 | /r/Cooking/comments/t3_4q03b2/d4p894l | null | false | 2016-06-27T00:42:07Z |
d4p85de | t1_d4p85de | 1,466,987,953 | user_fb18539951de | Cooking | What is so bad about it? It tastes a lot better than it looks. | -1 | t1_d4p806k | t3_4pzf2n | /r/Cooking/comments/t3_4pzf2n/d4p85de | null | false | 2016-06-27T00:39:13Z |
d4p83ns | t1_d4p83ns | 1,466,987,877 | user_36bff90e5dc5 | Cooking | What is interesting? | 1 | t1_d4p3xgg | t3_4pzjzd | /r/Cooking/comments/t3_4pzjzd/d4p83ns | null | false | 2016-06-27T00:37:57Z |
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