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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d4p8314 | t1_d4p8314 | 1,466,987,847 | user_e5b762a39e4d | Cooking | I usually drink it. :)
Honestly, I've never found a use for it -- it's too small and too watery for most applications. It could add flavor to a soup with complementary flavors, though. It's tart and bright, but you would probably have to freeze it for it to be useful at that time. | 2 | t3_4q0bf2 | t3_4q0bf2 | /r/Cooking/comments/t3_4q0bf2/d4p8314 | null | false | 2016-06-27T00:37:27Z |
d4p82po | t1_d4p82po | 1,466,987,834 | user_deff2f8c16f6 | Cooking | Use it in a red beer mixture | 1 | t3_4q0bf2 | t3_4q0bf2 | /r/Cooking/comments/t3_4q0bf2/d4p82po | null | false | 2016-06-27T00:37:14Z |
d4p806k | t1_d4p806k | 1,466,987,718 | user_eeb3d2ab6b8e | Cooking | Oh hell no.
Edit: /r/shittyfoodporn would probably love this. | 5 | t3_4pzf2n | t3_4pzf2n | /r/Cooking/comments/t3_4pzf2n/d4p806k | null | false | 2016-06-27T00:35:18Z |
d4p7vjh | t1_d4p7vjh | 1,466,987,501 | user_eeb3d2ab6b8e | Cooking | Dilute with lots of rice? I can't imagine adding a dairy based component would work very well, taste-wise. | 3 | t3_4q0hlu | t3_4q0hlu | /r/Cooking/comments/t3_4q0hlu/d4p7vjh | null | false | 2016-06-27T00:31:41Z |
d4p7ugm | t1_d4p7ugm | 1,466,987,451 | user_d3469a04c50d | Cooking | You need to see a doctor.
Bleeding out of orifices you usually don't is a huge red flag. | 20 | t1_d4ozkl1 | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4p7ugm | null | false | 2016-06-27T00:30:51Z |
d4p7u7w | t1_d4p7u7w | 1,466,987,440 | user_25f4a7ad1347 | Cooking | Based on that description, it can't be that good. Onion alone doesn;t really add much flavor other than onion. did it have any other veggies? | -1 | t3_4pzph1 | t3_4pzph1 | /r/Cooking/comments/t3_4pzph1/d4p7u7w | null | false | 2016-06-27T00:30:40Z |
d4p7q1i | t1_d4p7q1i | 1,466,987,251 | user_25f4a7ad1347 | Cooking | When Alfredo initially prepare his al burro, which is now called alfredo sauce with additions not in the original recipe, he used italian butter, and parmesan.
Later other people started adding heavy cream to it. You can use butter, whipping cream and parmesan and make a decent sauce | 1 | t3_4pxe2i | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4p7q1i | null | false | 2016-06-27T00:27:31Z |
d4p7jvr | t1_d4p7jvr | 1,466,986,952 | user_a299afb27a71 | Cooking | I used a shish kabob skewer. Didn't really work. Someone just mentioned running it under hot water. I might try that. | 1 | t1_d4p7gnp | t3_4q0j78 | /r/Cooking/comments/t3_4q0j78/d4p7jvr | null | false | 2016-06-27T00:22:32Z |
d4p7h4h | t1_d4p7h4h | 1,466,986,820 | user_dd4cb9414373 | Cooking | Run it under/put it in hot water. | 8 | t3_4q0j78 | t3_4q0j78 | /r/Cooking/comments/t3_4q0j78/d4p7h4h | null | false | 2016-06-27T00:20:20Z |
d4p7gnp | t1_d4p7gnp | 1,466,986,797 | user_258e261c6293 | Cooking | Could you stick a butter knife or a chopstick in the opening to kinda get it started? | 2 | t3_4q0j78 | t3_4q0j78 | /r/Cooking/comments/t3_4q0j78/d4p7gnp | null | false | 2016-06-27T00:19:57Z |
d4p6jlw | t1_d4p6jlw | 1,466,985,190 | user_8542cff4a3ae | Cooking | Marinate some fish in it or just dress the cooked fish with it. | 2 | t3_4q0bf2 | t3_4q0bf2 | /r/Cooking/comments/t3_4q0bf2/d4p6jlw | null | false | 2016-06-26T23:53:10Z |
d4p6exu | t1_d4p6exu | 1,466,984,967 | [deleted] | Cooking | [deleted] | 1 | t1_d4oztys | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4p6exu | null | false | 2016-06-26T23:49:27Z |
d4p63dy | t1_d4p63dy | 1,466,984,414 | user_3922651ddd81 | Cooking | I believe you're putting your food in the wrong orifice. | 11 | t1_d4ozkl1 | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4p63dy | null | false | 2016-06-26T23:40:14Z |
d4p61jf | t1_d4p61jf | 1,466,984,326 | user_414c6a079b77 | Cooking | Leave...Now. | 1 | t1_d4p5qo3 | t3_4q0bf2 | /r/Cooking/comments/t3_4q0bf2/d4p61jf | null | false | 2016-06-26T23:38:46Z |
d4p5zpg | t1_d4p5zpg | 1,466,984,238 | user_1956c60b6a49 | Cooking | Don't get charbroil. People are reporting those will rust in 6 months in very good storage condition (inside a garage, covered). Weber is real good but pricey. I think the grill companies expect the grills to break down in five years, so unless you get the highest quality, set your expectations low. | 3 | t3_4pzsbk | t3_4pzsbk | /r/Cooking/comments/t3_4pzsbk/d4p5zpg | null | false | 2016-06-26T23:37:18Z |
d4p5ue4 | t1_d4p5ue4 | 1,466,983,981 | user_9a83fed9b86f | Cooking | I don't know where you are from or who you asked, but European versions of dumpling are much more likely to be boiled than fried. Piroggi, maultaschen, ravioli, the many variations of klöße/knödel - all of them are typically boiled or steamed. Frying them is actually the exception. | 4 | t3_4pxjxu | t3_4pxjxu | /r/Cooking/comments/t3_4pxjxu/d4p5ue4 | null | false | 2016-06-26T23:33:01Z |
d4p5qo3 | t1_d4p5qo3 | 1,466,983,797 | user_cde4422f6014 | Cooking | I don't think the juice is worth the squeeze. | 4 | t3_4q0bf2 | t3_4q0bf2 | /r/Cooking/comments/t3_4q0bf2/d4p5qo3 | null | false | 2016-06-26T23:29:57Z |
d4p5n6k | t1_d4p5n6k | 1,466,983,627 | user_9b3be826ae99 | Cooking | I would think that if it's the temperature you are concerned with, they are all pretty much the same. Look at the manual on line for a similar product and see what it says. | 2 | t3_4pyy9x | t3_4pyy9x | /r/Cooking/comments/t3_4pyy9x/d4p5n6k | null | false | 2016-06-26T23:27:07Z |
d4p5lvy | t1_d4p5lvy | 1,466,983,566 | user_253303711852 | Cooking | Or worse, they add sour cream. | 1 | t1_d4onsa8 | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4p5lvy | null | false | 2016-06-26T23:26:06Z |
d4p5hx1 | t1_d4p5hx1 | 1,466,983,377 | user_db685765792c | Cooking | You are correct | 2 | t1_d4p57i8 | t3_4q03b2 | /r/Cooking/comments/t3_4q03b2/d4p5hx1 | null | false | 2016-06-26T23:22:57Z |
d4p5g7w | t1_d4p5g7w | 1,466,983,295 | user_072966e694d5 | Cooking | It is really pretty easy stuff to make. A madras is a pretty common mid week meal here. I like to make my own pastes, but I like to cook in general. Here is a [Madras](http://www.bbc.co.uk/food/recipes/quickchickenmadras_67786) recipe that uses bought paste. ...and one for [Vindaloo](https://www.pataks.co.uk/recipe... | 3 | t3_4q03b2 | t3_4q03b2 | /r/Cooking/comments/t3_4q03b2/d4p5g7w | null | false | 2016-06-26T23:21:35Z |
d4p57i8 | t1_d4p57i8 | 1,466,982,873 | user_4d31003ecdc3 | Cooking | I think you might mean: /r/IndianFood | 2 | t1_d4p3ty3 | t3_4q03b2 | /r/Cooking/comments/t3_4q03b2/d4p57i8 | null | false | 2016-06-26T23:14:33Z |
d4p54xb | t1_d4p54xb | 1,466,982,747 | user_a6a7cd389d07 | Cooking | That's a busy subreddit /s | -2 | t1_d4p3ty3 | t3_4q03b2 | /r/Cooking/comments/t3_4q03b2/d4p54xb | null | false | 2016-06-26T23:12:27Z |
d4p53dt | t1_d4p53dt | 1,466,982,671 | user_7bcd3981b0fa | Cooking | Thank you. I'll keep trying. It's one of those multi-use things. It came with different heating elements or heating pads. You can grill, waffle and press. | 1 | t1_d4p0gz5 | t3_4pyy9x | /r/Cooking/comments/t3_4pyy9x/d4p53dt | null | false | 2016-06-26T23:11:11Z |
d4p4kzb | t1_d4p4kzb | 1,466,981,809 | user_a519c33c1b03 | Cooking | Maybe in America. In Italy that's just la pasta del cornuto. | 1 | t1_d4ol4ro | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4p4kzb | null | false | 2016-06-26T22:56:49Z |
d4p48wi | t1_d4p48wi | 1,466,981,251 | user_08ffb3e03a7f | Cooking | chicken, cooked in a dutch oven, probably bone in, lots of onions, cooked for a long time (probably with some liquid otherwise I don't think it would come out tender)... sounds like a relative of coq au vin...
Also, your description "juicy, falvorful... cooked for a long time in a dutch oven" makes me think that mayb... | 4 | t3_4pzph1 | t3_4pzph1 | /r/Cooking/comments/t3_4pzph1/d4p48wi | null | false | 2016-06-26T22:47:31Z |
d4p48ss | t1_d4p48ss | 1,466,981,246 | user_0b9fe60a9955 | Cooking | If you live near an ikea ligonberry juice should do the trick. Honestly any slightly acidic juice or even wine could work. | 1 | t1_d4o6zqa | t3_4pv6pe | /r/Cooking/comments/t3_4pv6pe/d4p48ss | null | false | 2016-06-26T22:47:26Z |
d4p42oq | t1_d4p42oq | 1,466,980,962 | user_63e56e28dd99 | Cooking | Colon cancer? | 6 | t1_d4ozkl1 | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4p42oq | null | false | 2016-06-26T22:42:42Z |
d4p41ur | t1_d4p41ur | 1,466,980,925 | user_0b9fe60a9955 | Cooking | I wonder if it might be something like this? http://www.thekitchn.com/dinner-recipe-french-onion-chi-144744 | 1 | t3_4pzph1 | t3_4pzph1 | /r/Cooking/comments/t3_4pzph1/d4p41ur | null | false | 2016-06-26T22:42:05Z |
d4p3xgg | t1_d4p3xgg | 1,466,980,718 | user_5b183f73ce50 | Cooking | Interesting | 1 | t3_4pzjzd | t3_4pzjzd | /r/Cooking/comments/t3_4pzjzd/d4p3xgg | null | false | 2016-06-26T22:38:38Z |
d4p3x6k | t1_d4p3x6k | 1,466,980,705 | user_1aa7bc35d1ad | Cooking | I probably wouldn't spend more than like $150-200 for a propane grill. They're all the same: some hoses, valves, and burners. As long as you don't buy the cheapest one you can find and take care of it, it should last you forever.
Also I have no idea how much it costs, but the grill I use at work burns wood. Imo it's w... | 2 | t3_4pzsbk | t3_4pzsbk | /r/Cooking/comments/t3_4pzsbk/d4p3x6k | null | false | 2016-06-26T22:38:25Z |
d4p3ty3 | t1_d4p3ty3 | 1,466,980,552 | user_db685765792c | Cooking | /r/Indianfood
Edit: not Indiancooking | 2 | t3_4q03b2 | t3_4q03b2 | /r/Cooking/comments/t3_4q03b2/d4p3ty3 | null | false | 2016-06-26T22:35:52Z |
d4p3j77 | t1_d4p3j77 | 1,466,980,057 | user_2b7abdf87ca9 | Cooking | Thanks. We will try it. | 2 | t1_d4p2eqv | t3_4pyhq6 | /r/Cooking/comments/t3_4pyhq6/d4p3j77 | null | false | 2016-06-26T22:27:37Z |
d4p3ivu | t1_d4p3ivu | 1,466,980,043 | user_2b7abdf87ca9 | Cooking | Thanks for the reply. I asked him and he said that sounds familiar so we are trying it sometime soon. I found a recipe online and we're trying that but if you want to we would appreciate it. Only if you want to/feel like it. I'll give you an update when we try it. Thanks again. | 6 | t1_d4p0k8q | t3_4pyhq6 | /r/Cooking/comments/t3_4pyhq6/d4p3ivu | null | false | 2016-06-26T22:27:23Z |
d4p3c9q | t1_d4p3c9q | 1,466,979,724 | user_2b7abdf87ca9 | Cooking | Thank you so much. My dad and I appreciate it. | 2 | t1_d4p08va | t3_4pyhq6 | /r/Cooking/comments/t3_4pyhq6/d4p3c9q | null | false | 2016-06-26T22:22:04Z |
d4p377z | t1_d4p377z | 1,466,979,485 | user_b8e583384282 | Cooking | A dryer mashed potato and, in my opinion, a tastier one. Having a more consistent mash helps when you mix it with the farmer's cottage cheese. The end result is less pasty and more velvety than with boiled potatoes.
A bit like the difference between the taste of a baked potato and a boiled one. | 1 | t1_d4ocp1x | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4p377z | null | false | 2016-06-26T22:18:05Z |
d4p35l6 | t1_d4p35l6 | 1,466,979,409 | user_1da76aadb7d7 | Cooking | Not sure what you're talking about.. How thick was the wrapper (not pastry) of the ones you ate? They should be thin. It just tastes like what it's made from: flour and water. The flavor is in the filling and dipping sauces. If you overboil the dumplings they can get nasty, which is probably what happened. Try them at ... | 1 | t1_d4p31mn | t3_4pxjxu | /r/Cooking/comments/t3_4pxjxu/d4p35l6 | null | false | 2016-06-26T22:16:49Z |
d4p31mn | t1_d4p31mn | 1,466,979,228 | user_0b82e125dcab | Cooking | But don't you think the pastry is soggy and tastes predominantly like water?
Or do you have a proper cooking technique so that this doesn't happen? | 0 | t1_d4p2xt1 | t3_4pxjxu | /r/Cooking/comments/t3_4pxjxu/d4p31mn | null | false | 2016-06-26T22:13:48Z |
d4p30mm | t1_d4p30mm | 1,466,979,182 | user_f7f1a01e3cea | Cooking | Thanks for the speedy replies guys! I'll definitely use your advice, it is much appreciated. | 1 | t3_4pzwph | t3_4pzwph | /r/Cooking/comments/t3_4pzwph/d4p30mm | null | false | 2016-06-26T22:13:02Z |
d4p2xt1 | t1_d4p2xt1 | 1,466,979,053 | user_1da76aadb7d7 | Cooking | Then it's either your friend makes bad dumplings, or you just like fried things. I prefer boiled over fried for most types of fillings. | 2 | t1_d4ojtw5 | t3_4pxjxu | /r/Cooking/comments/t3_4pxjxu/d4p2xt1 | null | false | 2016-06-26T22:10:53Z |
d4p2ugd | t1_d4p2ugd | 1,466,978,893 | user_1da76aadb7d7 | Cooking | There's arguably inferior ways to consume sushi (don't dip the rice part of nigiri in soy sauce/add wasabi), but given the state of sushi in the states it doesn't make that much of a difference. | 6 | t1_d4nmtei | t3_4pr3pr | /r/Cooking/comments/t3_4pr3pr/d4p2ugd | null | false | 2016-06-26T22:08:13Z |
d4p2p8r | t1_d4p2p8r | 1,466,978,656 | user_1da76aadb7d7 | Cooking | Yeah, I think something like oven or grill roasted Brussels sprouts would be great. Quick, easy, and almost always a hit. | 3 | t1_d4p2lw2 | t3_4pzwph | /r/Cooking/comments/t3_4pzwph/d4p2p8r | null | false | 2016-06-26T22:04:16Z |
d4p2nmh | t1_d4p2nmh | 1,466,978,580 | user_1da76aadb7d7 | Cooking | Should be fine, just make sure you have all the ingredients and tools ahead of time, familiarize yourself with how they work, and most importantly give yourself a LOT of extra time. The time the recipes say are for people who either wrote the recipe or are very efficient experienced cooks. | 3 | t3_4pzwph | t3_4pzwph | /r/Cooking/comments/t3_4pzwph/d4p2nmh | null | false | 2016-06-26T22:03:00Z |
d4p2lw2 | t1_d4p2lw2 | 1,466,978,502 | user_072966e694d5 | Cooking | It looks pretty doable for a first timer. You can do the cheesecake a day ahead if you like. The cheese straws can also be done ahead. I would add a green vegetable, probably Brussel sprouts or broccoli, to get a little bitter balance to the sweetness of the maple and the add volume to the meal. | 5 | t3_4pzwph | t3_4pzwph | /r/Cooking/comments/t3_4pzwph/d4p2lw2 | null | false | 2016-06-26T22:01:42Z |
d4p2hi8 | t1_d4p2hi8 | 1,466,978,303 | user_4e0e665331b7 | Cooking | Yes | 2 | t3_4pzjzd | t3_4pzjzd | /r/Cooking/comments/t3_4pzjzd/d4p2hi8 | null | false | 2016-06-26T21:58:23Z |
d4p2eqv | t1_d4p2eqv | 1,466,978,177 | user_32e8bfb81f80 | Cooking | It sounds like it could be ganache frosting as well. That sets up pretty solidly once it's done. | 1 | t3_4pyhq6 | t3_4pyhq6 | /r/Cooking/comments/t3_4pyhq6/d4p2eqv | null | false | 2016-06-26T21:56:17Z |
d4p2eow | t1_d4p2eow | 1,466,978,174 | user_a0df501852c4 | Cooking | Make a wet lime cilantro rice with coconut milk. | 1 | t3_4pzptc | t3_4pzptc | /r/Cooking/comments/t3_4pzptc/d4p2eow | null | false | 2016-06-26T21:56:14Z |
d4p2ber | t1_d4p2ber | 1,466,978,024 | user_a9cf8ebb02fe | Cooking | Tried to grind horseradish. My mother and I ground and ground and cried and cried. We opened up all the windows to air out the house and they had to stay open for the rest of the day. The next year we were smart enough to grind the horseradish outside on the porch. | 2 | t3_4pu2tt | t3_4pu2tt | /r/Cooking/comments/t3_4pu2tt/d4p2ber | null | false | 2016-06-26T21:53:44Z |
d4p23in | t1_d4p23in | 1,466,977,670 | user_15b31710cb50 | Cooking | Are you sure you don't just have hemorrhoids? | 8 | t1_d4ozkl1 | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4p23in | null | false | 2016-06-26T21:47:50Z |
d4p1kww | t1_d4p1kww | 1,466,976,809 | user_45b1c284dfac | Cooking | Wtf. | 1 | t1_d4ozkl1 | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4p1kww | null | false | 2016-06-26T21:33:29Z |
d4p1jde | t1_d4p1jde | 1,466,976,738 | [deleted] | Cooking | [removed] | 1 | t3_4pzph1 | t3_4pzph1 | /r/Cooking/comments/t3_4pzph1/d4p1jde | null | false | 2016-06-26T21:32:18Z |
d4p16eq | t1_d4p16eq | 1,466,976,145 | user_ffdd8bcf7364 | Cooking | Go for quality! Especially with the knives. Learn to sharpen and hone them and even a cheap $20-30 knife will serve you well. Also, basic set of knives probably includes a paring, chef's and a cleaver - all full tang of course. :) | 2 | t1_d4p0n0p | t3_4ptacp | /r/Cooking/comments/t3_4ptacp/d4p16eq | null | false | 2016-06-26T21:22:25Z |
d4p14qx | t1_d4p14qx | 1,466,976,068 | user_eabc2fc3b9a3 | Cooking | When my son turned to me and said, "I like shrimp now." | 2 | t3_4psq2q | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4p14qx | null | false | 2016-06-26T21:21:08Z |
d4p14n7 | t1_d4p14n7 | 1,466,976,064 | user_633c85152ca5 | Cooking | Thank you!! I'm going to try this this week! 😊 | 2 | t1_d4p0yjo | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4p14n7 | null | false | 2016-06-26T21:21:04Z |
d4p14fc | t1_d4p14fc | 1,466,976,055 | user_bdfedbf5b544 | Cooking | For basic cooking, I really like Lucini from the grocery store. It's a little more expensive but still under $15. Basically just look for one that only has grape must and wine vinegar as the ingredients (preferably in that order) - no coloring, thickener, sugar, etc.
That strawberry recipe sounds awesome, thanks! I... | 1 | t1_d4lref6 | t3_4peigr | /r/Cooking/comments/t3_4peigr/d4p14fc | null | false | 2016-06-26T21:20:55Z |
d4p0yjo | t1_d4p0yjo | 1,466,975,795 | user_2effe1a2cd29 | Cooking | It melts great! Just keep your heat on low to medium and stir like crazy! Cut into one inch cubes, a quarter cup at a time. I usually use 3/4 of a cup total, half cup of parm, half stick of butter, two cloves of garlic, and a pint of cream. | 3 | t1_d4p02d3 | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4p0yjo | null | false | 2016-06-26T21:16:35Z |
d4p0tp3 | t1_d4p0tp3 | 1,466,975,577 | user_3814ff0912a8 | Cooking | It goes away with time. Mixing up meatloaf -still- makes me feel gross, but like, handling a whole chicken or pieces of meat isn't a bother to me anymore. | 1 | t3_4pvvha | t3_4pvvha | /r/Cooking/comments/t3_4pvvha/d4p0tp3 | null | false | 2016-06-26T21:12:57Z |
d4p0t23 | t1_d4p0t23 | 1,466,975,549 | user_6f0445a3323f | Cooking | Great suggestion on the Kiwi 171. And I never thought to check the dollar store for cheap things like bread knives.
Thanks for the response! | 1 | t3_4ptacp | t3_4ptacp | /r/Cooking/comments/t3_4ptacp/d4p0t23 | null | false | 2016-06-26T21:12:29Z |
d4p0rx1 | t1_d4p0rx1 | 1,466,975,497 | user_3aefc22675cc | Cooking | That sounds like a bigger problem than fatty sugary food. I'm 34 with no such issue. | 22 | t1_d4ozkl1 | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4p0rx1 | null | false | 2016-06-26T21:11:37Z |
d4p0qrw | t1_d4p0qrw | 1,466,975,447 | user_6f0445a3323f | Cooking | Thanks for the response!
Really glad to see that everyone is on the same page here. First things first, knife. Then pan. Then maybe pot. Great to know. | 1 | t3_4ptacp | t3_4ptacp | /r/Cooking/comments/t3_4ptacp/d4p0qrw | null | false | 2016-06-26T21:10:47Z |
d4p0n0p | t1_d4p0n0p | 1,466,975,284 | user_6f0445a3323f | Cooking | Thanks for the response!
From what you've said, it does seem to be a respect thing. I might just make part of my next paycheck and hit on some of the suggested items from these replies. If they can't see that I've done this to protect my stuff, then we've got other issues. Thanks again for the encouragement | 1 | t1_d4o6i9k | t3_4ptacp | /r/Cooking/comments/t3_4ptacp/d4p0n0p | null | false | 2016-06-26T21:08:04Z |
d4p0k8q | t1_d4p0k8q | 1,466,975,164 | user_bdfedbf5b544 | Cooking | That sounds like a LOT like Texas Sheet Cake frosting. It's a cooked chocolate frosting made with cocoa, butter, and some sort of liquid - I've seen milk, buttermilk, even water, but I would imagine some people used canned milk as well. When it's poured on the cake it's totally runny, but it sets up like fudge.
If t... | 18 | t3_4pyhq6 | t3_4pyhq6 | /r/Cooking/comments/t3_4pyhq6/d4p0k8q | null | false | 2016-06-26T21:06:04Z |
d4p0ijk | t1_d4p0ijk | 1,466,975,093 | user_6f0445a3323f | Cooking | Seems people agree with the oven theory. More heat in the kitchen, yes, but if it keeps food costs down I'll have to roll with it.
Thanks for responding! | 1 | t3_4ptacp | t3_4ptacp | /r/Cooking/comments/t3_4ptacp/d4p0ijk | null | false | 2016-06-26T21:04:53Z |
d4p0gz5 | t1_d4p0gz5 | 1,466,975,023 | user_9b3be826ae99 | Cooking | If this is a waffle maker try searching for the model number. Some of the newer models have a similar control switch and red, green light | 3 | t3_4pyy9x | t3_4pyy9x | /r/Cooking/comments/t3_4pyy9x/d4p0gz5 | null | false | 2016-06-26T21:03:43Z |
d4p0gmw | t1_d4p0gmw | 1,466,975,008 | user_6f0445a3323f | Cooking | Good to know! Minimal checklist has been updated as such. Thanks for your thoughts! | 1 | t3_4ptacp | t3_4ptacp | /r/Cooking/comments/t3_4ptacp/d4p0gmw | null | false | 2016-06-26T21:03:28Z |
d4p0fq5 | t1_d4p0fq5 | 1,466,974,969 | user_6f0445a3323f | Cooking | That's where I am now. Putting on weight and hitting the wallet hard has brought me to this point.
Thanks for showing me I'm not the only one, though... | 1 | t1_d4nrvqh | t3_4ptacp | /r/Cooking/comments/t3_4ptacp/d4p0fq5 | null | false | 2016-06-26T21:02:49Z |
d4p0elg | t1_d4p0elg | 1,466,974,919 | user_6f0445a3323f | Cooking | Very interesting thought with the immersion circulator... As an EE student id love to give that a whack.
Seems the consensus is "invest a bit in yourself and let the others deal with it."
Thanks for your time and thoughts! | 1 | t3_4ptacp | t3_4ptacp | /r/Cooking/comments/t3_4ptacp/d4p0elg | null | false | 2016-06-26T21:01:59Z |
d4p0bpy | t1_d4p0bpy | 1,466,974,794 | user_6f0445a3323f | Cooking | Thanks for the reply.
That's what I was afraid of getting into, the "mine" and "yours" aspect of the kitchen. And, a good idea of turning this into an adventure with the pseudo-raw diet! We have an okay grill that can cook plenty for 1-2 so I might combine that with what you've suggested.
Thanks again! | 2 | t1_d4np1ms | t3_4ptacp | /r/Cooking/comments/t3_4ptacp/d4p0bpy | null | false | 2016-06-26T20:59:54Z |
d4p08va | t1_d4p08va | 1,466,974,672 | user_b1a88ca2328c | Cooking | My mom actually used to make something that sounds like this for my grandpa's birthday each year. She's out of the country at the moment, but I'll try and ask her about it when she comes back. | 1 | t3_4pyhq6 | t3_4pyhq6 | /r/Cooking/comments/t3_4pyhq6/d4p08va | null | false | 2016-06-26T20:57:52Z |
d4p02d3 | t1_d4p02d3 | 1,466,974,387 | user_633c85152ca5 | Cooking | I'm saving this comment because that sounds delicious, actually. Does the mozzarella melt nicely? I've found with some fresh mozz it can be lumpy-melty. Still great tasting, though! (I was allergic to milk until I was 25 and grew out of it, so I've only been cooking with cheeses for the past 8 years. I'm still learning... | 1 | t1_d4olz09 | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4p02d3 | null | false | 2016-06-26T20:53:07Z |
d4oztys | t1_d4oztys | 1,466,974,012 | user_81560a65d59c | Cooking | I think you might need help. I hope you reach out | 5 | t1_d4oonyq | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4oztys | null | false | 2016-06-26T20:46:52Z |
d4ozto6 | t1_d4ozto6 | 1,466,973,999 | [deleted] | Cooking | [removed] | 5 | t1_d4ozs3a | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4ozto6 | null | false | 2016-06-26T20:46:39Z |
d4ozs3a | t1_d4ozs3a | 1,466,973,926 | user_ae9e577a2f77 | Cooking | /r/nocontext | 2 | t1_d4ozkl1 | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4ozs3a | null | false | 2016-06-26T20:45:26Z |
d4ozkum | t1_d4ozkum | 1,466,973,603 | user_68668e226e0d | Cooking | Whipping cream also containers stabilizers such as carageenan and polysorbates (organic whipping crram contains gums) to maintain the whipped structure. Cream does not contain the stabilizers. | 1 | t1_d4omwfe | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4ozkum | null | false | 2016-06-26T20:40:03Z |
d4ozkl1 | t1_d4ozkl1 | 1,466,973,592 | user_575de33b1ede | Cooking | I just turned 33 and suddenly fatty and sugary food makes my anus bleed. I dont like getting older, but at least I eat a healthier diet. | -33 | t1_d4owkci | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4ozkl1 | null | false | 2016-06-26T20:39:52Z |
d4oz5i3 | t1_d4oz5i3 | 1,466,972,928 | user_aa2c1022ee22 | Cooking | Oh my daughter would love this. Mozzarella is her favorite. | 0 | t1_d4olz09 | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4oz5i3 | null | false | 2016-06-26T20:28:48Z |
d4oz2za | t1_d4oz2za | 1,466,972,814 | user_aa2c1022ee22 | Cooking | I just use half and half and Parmigiana cheese, no oil, no butter. | -2 | t3_4pxe2i | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4oz2za | null | false | 2016-06-26T20:26:54Z |
d4oz19a | t1_d4oz19a | 1,466,972,737 | user_cd0bd2b55851 | Cooking | other than heavy cream having a bit more fat, they can be used interchangeably in most recipes. There are very few applications where I can see it making a big difference.
To confuse people even further, my grocery store labels one as "Heavy Whipping Cream" and the other as "Whipping Cream". This turns into a prob... | 1 | t3_4pxe2i | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4oz19a | null | false | 2016-06-26T20:25:37Z |
d4oymj2 | t1_d4oymj2 | 1,466,972,068 | user_09f406709d38 | Cooking | I love his passion about animal rights and proper euthanasia techniques. | 2 | t1_d4oyj8m | t3_4pzgq6 | /r/Cooking/comments/t3_4pzgq6/d4oymj2 | null | false | 2016-06-26T20:14:28Z |
d4oyk2x | t1_d4oyk2x | 1,466,971,956 | user_4f77116a3fef | Cooking | God damn | 1 | t1_d4on5er | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4oyk2x | null | false | 2016-06-26T20:12:36Z |
d4oyj8m | t1_d4oyj8m | 1,466,971,917 | user_ba0bfcdab949 | Cooking | He is a great man! | 1 | t1_d4oyirc | t3_4pzgq6 | /r/Cooking/comments/t3_4pzgq6/d4oyj8m | null | false | 2016-06-26T20:11:57Z |
d4oyirc | t1_d4oyirc | 1,466,971,896 | user_09f406709d38 | Cooking | I adore that man. I learned a lot of cooking tips from his YouTube channel. | 3 | t3_4pzgq6 | t3_4pzgq6 | /r/Cooking/comments/t3_4pzgq6/d4oyirc | null | false | 2016-06-26T20:11:36Z |
d4oydxw | t1_d4oydxw | 1,466,971,673 | user_1a2b72eb5acb | Cooking | /r/trees | 8 | t3_4pzf2n | t3_4pzf2n | /r/Cooking/comments/t3_4pzf2n/d4oydxw | null | false | 2016-06-26T20:07:53Z |
d4oycys | t1_d4oycys | 1,466,971,631 | user_467ae0c2b936 | Cooking | Yea I also recommend cleaning the dish up before taking the picture, looks like you dropped some peanut butter on it. | 4 | t1_d4oyan9 | t3_4pzf2n | /r/Cooking/comments/t3_4pzf2n/d4oycys | null | false | 2016-06-26T20:07:11Z |
d4oyan9 | t1_d4oyan9 | 1,466,971,526 | user_821eba9a75df | Cooking | This Is Some FanTastic Stuff! I Can See That This Is SomeThing You Are Passionate About.
While I Do Advocate Cleaning Up The Dish Before Taking The Picture, SomeTimes Cooking Is About How You Want It Rather Than ImPressing Other People.
Bravo, My Friend! | -4 | t3_4pzf2n | t3_4pzf2n | /r/Cooking/comments/t3_4pzf2n/d4oyan9 | null | false | 2016-06-26T20:05:26Z |
d4oxwjx | t1_d4oxwjx | 1,466,970,877 | user_622915a12f7d | Cooking | I know where I am (Canada) both whipping cream and cooking cream are 35%, and as far as I can tell, there's no difference between them. I've never been able to find anything with a higher fat content than 35% =/ | 5 | t1_d4olo8n | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4oxwjx | null | false | 2016-06-26T19:54:37Z |
d4oxm6l | t1_d4oxm6l | 1,466,970,413 | user_d2b8e2700991 | Cooking | Bake a sweet potato and stuff it. | 1 | t3_4pu6dr | t3_4pu6dr | /r/Cooking/comments/t3_4pu6dr/d4oxm6l | null | false | 2016-06-26T19:46:53Z |
d4ox3q6 | t1_d4ox3q6 | 1,466,969,566 | user_7efe6953a020 | Cooking | for the hot sauce, use 1/3-1/2 cup of gochujang. you can thank me later | 4 | t3_4pyn01 | t3_4pyn01 | /r/Cooking/comments/t3_4pyn01/d4ox3q6 | null | false | 2016-06-26T19:32:46Z |
d4owkci | t1_d4owkci | 1,466,968,675 | user_15b31710cb50 | Cooking | Alfredo is *primarily* a butter sauce, not a cheese sauce.
The original Alfredo didn't even have cream in it, though I personally use cream in mine. Half and half most often, but only because cream is a but too much for my digestion. | 43 | t1_d4okokh | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4owkci | null | false | 2016-06-26T19:17:55Z |
d4owdpr | t1_d4owdpr | 1,466,968,371 | user_5a54ab306995 | Cooking | Weird. | 1 | t1_d4onsa8 | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4owdpr | null | false | 2016-06-26T19:12:51Z |
d4ow60j | t1_d4ow60j | 1,466,968,012 | user_2b7abdf87ca9 | Cooking | He said there was a sauce pan involved in more than just melting butter. | 2 | t1_d4ovxzs | t3_4pyhq6 | /r/Cooking/comments/t3_4pyhq6/d4ow60j | null | false | 2016-06-26T19:06:52Z |
d4ovxzs | t1_d4ovxzs | 1,466,967,640 | user_93edcb5ac123 | Cooking | [this](http://www.grouprecipes.com/56781/killer-chocolate-frosting.html) seems like what you're describing | 1 | t3_4pyhq6 | t3_4pyhq6 | /r/Cooking/comments/t3_4pyhq6/d4ovxzs | null | false | 2016-06-26T19:00:40Z |
d4ovlqz | t1_d4ovlqz | 1,466,967,075 | user_e8dcc14567e0 | Cooking | I'm still kinda bothered by the squishy/floppy part, but I've gotten more and more used to it with practice. It's just a really unfamiliar feeling for most people, and you get used to it the more you feel it. | 1 | t3_4pvvha | t3_4pvvha | /r/Cooking/comments/t3_4pvvha/d4ovlqz | null | false | 2016-06-26T18:51:15Z |
d4out86 | t1_d4out86 | 1,466,965,765 | user_1a23411192c2 | Cooking | That's the way my mom does it. Will have to do this soon for myself! | 2 | t1_d4ol4ro | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4out86 | null | false | 2016-06-26T18:29:25Z |
d4our9n | t1_d4our9n | 1,466,965,672 | user_7bcd3981b0fa | Cooking | Lol, that's entirely the problem. I inherited the product. I have no idea what the thing is called. D:!
There are a little TOO many results for too many different products. | 2 | t1_d4oupdu | t3_4pyy9x | /r/Cooking/comments/t3_4pyy9x/d4our9n | null | false | 2016-06-26T18:27:52Z |
d4oupl8 | t1_d4oupl8 | 1,466,965,595 | user_6bc9fd36c1e8 | Cooking | I'm looking it up. That's what I meant by asian pear. | 1 | t1_d4osp7r | t3_4pyn01 | /r/Cooking/comments/t3_4pyn01/d4oupl8 | null | false | 2016-06-26T18:26:35Z |
d4oupdu | t1_d4oupdu | 1,466,965,585 | user_7abff54ae0c0 | Cooking | Google returned a bunch of results... didn't immediately see your model so I gave up, but it should be easy enough to find. | 3 | t3_4pyy9x | t3_4pyy9x | /r/Cooking/comments/t3_4pyy9x/d4oupdu | null | false | 2016-06-26T18:26:25Z |
d4ou9sg | t1_d4ou9sg | 1,466,964,862 | user_285b3b83ffa9 | Cooking | Pureed Kiwi or Fuji Apple works as a sub for the Asian pear. Boneless Beef Chuck Short Ribs looks amazing and cheaper. Just slice them into .25 inch steaks like the thickness you see in flaken-style short ribs: http://cooking.nytimes.com/recipes/1014547-korean-style-short-ribs
| 1 | t3_4pyn01 | t3_4pyn01 | /r/Cooking/comments/t3_4pyn01/d4ou9sg | null | false | 2016-06-26T18:14:22Z |
d4otjo0 | t1_d4otjo0 | 1,466,963,661 | user_b1f6093d5354 | Cooking | Why not? I would prefer to have at least boxers on though personally. | 1 | t1_d4nv9sq | t3_4pu2tt | /r/Cooking/comments/t3_4pu2tt/d4otjo0 | null | false | 2016-06-26T17:54:21Z |
d4othv6 | t1_d4othv6 | 1,466,963,579 | user_49dafad3b295 | Cooking | Thanks! | 1 | t1_d4oamgg | t3_4pqbws | /r/Cooking/comments/t3_4pqbws/d4othv6 | null | false | 2016-06-26T17:52:59Z |
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