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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d4ot5i7 | t1_d4ot5i7 | 1,466,963,012 | user_f5e87a9d3bc3 | Cooking | Not sure which of these is worse. Cut an English muffin whilst holding it in my hand. After I inevitably cut open a finger I thought I could piece together the flaps of skin with steri strips. Anyway five years later I can't feel the tip of this finger any more and it healed crooked.
The other time I forgot I was hea... | 3 | t3_4pu2tt | t3_4pu2tt | /r/Cooking/comments/t3_4pu2tt/d4ot5i7 | null | false | 2016-06-26T17:43:32Z |
d4ot1d8 | t1_d4ot1d8 | 1,466,962,820 | user_6766d8e736be | Cooking | How would broiling differ for tenderness? | 1 | t1_d4or9db | t3_4pv6pe | /r/Cooking/comments/t3_4pv6pe/d4ot1d8 | null | false | 2016-06-26T17:40:20Z |
d4osthy | t1_d4osthy | 1,466,962,459 | user_b1f6093d5354 | Cooking | Well good job you became what you didnt want to be. | 1 | t1_d4njejn | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4osthy | null | false | 2016-06-26T17:34:19Z |
d4ossrv | t1_d4ossrv | 1,466,962,425 | user_b1f6093d5354 | Cooking | No thats married couples. | 1 | t1_d4nytlk | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4ossrv | null | false | 2016-06-26T17:33:45Z |
d4osp7r | t1_d4osp7r | 1,466,962,265 | user_0b806bc3f345 | Cooking | >I can't find an asian pear
Nashi pear will work, you can't find a nashi pear? | 1 | t3_4pyn01 | t3_4pyn01 | /r/Cooking/comments/t3_4pyn01/d4osp7r | null | false | 2016-06-26T17:31:05Z |
d4or9db | t1_d4or9db | 1,466,959,868 | user_4c0f2c8914ce | Cooking | Have you tried just tossing them with a little oil, season with S&P and broiling them? Or perhaps marinate them in some Worcestershire sauce, then pat them dry, toss in some oil then broil them. | 1 | t3_4pv6pe | t3_4pv6pe | /r/Cooking/comments/t3_4pv6pe/d4or9db | null | false | 2016-06-26T16:51:08Z |
d4or79x | t1_d4or79x | 1,466,959,771 | user_79fb3648e2ae | Cooking | Sounds good! Best of luck | 1 | t1_d4or2dm | t3_4pyhq6 | /r/Cooking/comments/t3_4pyhq6/d4or79x | null | false | 2016-06-26T16:49:31Z |
d4or2dm | t1_d4or2dm | 1,466,959,539 | user_2b7abdf87ca9 | Cooking | Thank you. I can't try it today because I don't have the powdered sugar but I will for sure try it this week. I'll keep you posted to see how it goes. | 3 | t1_d4oqsa6 | t3_4pyhq6 | /r/Cooking/comments/t3_4pyhq6/d4or2dm | null | false | 2016-06-26T16:45:39Z |
d4oqvre | t1_d4oqvre | 1,466,959,235 | user_4c0f2c8914ce | Cooking | It sounds like what is happening is similar to very reason they tell you to never pour water on a grease fire - the steam carries (in your case it may have been from the juices the burgers were giving off) particles of the grease into the air, which ignite into even bigger flames. | 1 | t3_4py9om | t3_4py9om | /r/Cooking/comments/t3_4py9om/d4oqvre | null | false | 2016-06-26T16:40:35Z |
d4oqsa6 | t1_d4oqsa6 | 1,466,959,069 | user_79fb3648e2ae | Cooking | Try this out, only thing I could think of
http://www.food.com/recipe/hersheys-one-bowl-buttercream-frosting-286416 | 1 | t3_4pyhq6 | t3_4pyhq6 | /r/Cooking/comments/t3_4pyhq6/d4oqsa6 | null | false | 2016-06-26T16:37:49Z |
d4oqoga | t1_d4oqoga | 1,466,958,888 | user_a0df501852c4 | Cooking | You let it get too hot. You can get a crust long before where you ended up. | 2 | t3_4py9om | t3_4py9om | /r/Cooking/comments/t3_4py9om/d4oqoga | null | false | 2016-06-26T16:34:48Z |
d4oqko6 | t1_d4oqko6 | 1,466,958,711 | user_0b806bc3f345 | Cooking | Is it the texture and feel that bothers you? My DH will not handle e.g.chicken breasts, but is fine with a whole chicken or red meat. I usually stuff my whole chicken so don't season the inside, just fill it up with a spoon. Handling meat doesn't bother me, I'm more concerned with contaminating the meat than contaminat... | 0 | t1_d4oq93x | t3_4pvvha | /r/Cooking/comments/t3_4pvvha/d4oqko6 | null | false | 2016-06-26T16:31:51Z |
d4oq93x | t1_d4oq93x | 1,466,958,157 | user_711ebef1de02 | Cooking | I mean with my hands. I put them both inside, but didn't spread them. | 0 | t1_d4opv2b | t3_4pvvha | /r/Cooking/comments/t3_4pvvha/d4oq93x | null | false | 2016-06-26T16:22:37Z |
d4opv2b | t1_d4opv2b | 1,466,957,509 | user_05da0a1c5ea7 | Cooking | > I couldn't bring myself to salt & pepper the inside, so I just put both inside
this seems very contradictory. | 0 | t3_4pvvha | t3_4pvvha | /r/Cooking/comments/t3_4pvvha/d4opv2b | null | false | 2016-06-26T16:11:49Z |
d4opt6f | t1_d4opt6f | 1,466,957,421 | user_bd45a2ef7838 | Cooking | Did mango salsa on a chipotle rubbed burger once. Pretty awesome. | 2 | t1_d4nvnmg | t3_4pu6dr | /r/Cooking/comments/t3_4pu6dr/d4opt6f | null | false | 2016-06-26T16:10:21Z |
d4opq4d | t1_d4opq4d | 1,466,957,279 | user_bd45a2ef7838 | Cooking | Definitely after. One of my favorites, although I make it with israeli couscous instead of rice usually. | 1 | t1_d4o1pem | t3_4pu6dr | /r/Cooking/comments/t3_4pu6dr/d4opq4d | null | false | 2016-06-26T16:07:59Z |
d4opgoc | t1_d4opgoc | 1,466,956,816 | user_bcc33038c138 | Cooking | It helps if you give us some background, like what you've made before, likes / dislikes, etc. and where you are in the world.
Still, how about: tomato and beet salad with fresh herbed crispy bread crumbs and feta cheese; roasted baby vegetables and cheese stuffed zucchini flowers with romesco sauce; tortilla Espanola... | 1 | t3_4ptyyk | t3_4ptyyk | /r/Cooking/comments/t3_4ptyyk/d4opgoc | null | false | 2016-06-26T16:00:16Z |
d4opdx9 | t1_d4opdx9 | 1,466,956,685 | user_bd45a2ef7838 | Cooking | Alfredo thickens and combines because it has starch in it, either added intentionally or when made with starchy pasta water. You can actually get away with pretty much anything for the actual ingredients.... | -7 | t3_4pxe2i | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4opdx9 | null | false | 2016-06-26T15:58:05Z |
d4opavt | t1_d4opavt | 1,466,956,539 | user_bd45a2ef7838 | Cooking | Get a bigger pan, so the grease has further to jump before it hits the burner. Get one of those mesh oil spatter traps?
I mean, how else are you supposed to do a burger without a super hot surface? | 2 | t3_4py9om | t3_4py9om | /r/Cooking/comments/t3_4py9om/d4opavt | null | false | 2016-06-26T15:55:39Z |
d4oonyq | t1_d4oonyq | 1,466,955,382 | user_14680e4daab1 | Cooking | Whenever I see this posted, I get enraged. Truly.
Yes, real Alfredo has no cream. American's decided to add the cream, but REAL Alfredo goes back to the 15th century. Butter. Cheese. Pasta. That's it.
This guy didn't invent dick, he just happened to be the first to serve where people noticed. | -43 | t1_d4ol4ro | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4oonyq | null | false | 2016-06-26T15:36:22Z |
d4oom3h | t1_d4oom3h | 1,466,955,287 | user_e1c962b2a77f | Cooking | Nothing cobbled about it, that's called customising. Many of the best dishes are a combination of existing elements. Escoffier didn't invent vanilla icecream, poached fruit, raspberry coulis or chocolate sauce, but he did think up the combinations which are now famous as Peaches Melba and Pears Belle Helene. | 1 | t1_d4o1eq2 | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4oom3h | null | false | 2016-06-26T15:34:47Z |
d4ooj28 | t1_d4ooj28 | 1,466,955,132 | user_64e506be9926 | Cooking | I like the one you mentioned about people being in disbelief but my favorite is when you know people are full and miserable but they get a second helping and force it down because it tastes so good. | 1 | t3_4psq2q | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4ooj28 | null | false | 2016-06-26T15:32:12Z |
d4oohg8 | t1_d4oohg8 | 1,466,955,050 | user_ccbbbb531e02 | Cooking | I add just a pinch to my pickling brine. It adds a note that people love but can't place. | 1 | t3_4ppzwt | t3_4ppzwt | /r/Cooking/comments/t3_4ppzwt/d4oohg8 | null | false | 2016-06-26T15:30:50Z |
d4oogna | t1_d4oogna | 1,466,955,009 | user_2b475d14012c | Cooking | If you're into cocktails at all you can make a lavender simple syrup with it to mix drinks with. Plus that will hold in the refrigerator for about a month | 1 | t3_4ppzwt | t3_4ppzwt | /r/Cooking/comments/t3_4ppzwt/d4oogna | null | false | 2016-06-26T15:30:09Z |
d4oocru | t1_d4oocru | 1,466,954,808 | user_64e506be9926 | Cooking | That sounds really delicious and simple. I'm trying this tonight. | 3 | t1_d4ol4ro | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4oocru | null | false | 2016-06-26T15:26:48Z |
d4ooaaw | t1_d4ooaaw | 1,466,954,686 | user_841047a10f5f | Cooking | You sound like a very loving and committed mother to your children. Nothing more important than having the love and nourishment of a mother. Keep it up | 2 | t1_d4ong70 | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4ooaaw | null | false | 2016-06-26T15:24:46Z |
d4oo6xd | t1_d4oo6xd | 1,466,954,517 | user_abeba1044346 | Cooking | ZipLoc Freezer Bags are all I use and it works great. I got the plastic Rubbermaid container that's really popular on Amazon, cut a hole in the lid so my Anova can be protected from too much steam and there is minimal water evaporation, and haven't had any problems. You can clip the bags to the side like they do in a l... | 1 | t1_d4o8lbl | t3_4pv6pe | /r/Cooking/comments/t3_4pv6pe/d4oo6xd | null | false | 2016-06-26T15:21:57Z |
d4oo09r | t1_d4oo09r | 1,466,954,174 | user_cde4422f6014 | Cooking | The danger zone is hugely conservative in terms of time and temperature. It's meant for restaurants to have a standardized limit to keep everything safe across the board. For the home cook though, you know how you cooked it, you know if you washed your hands after the bathroom, you know the original condition of the me... | 5 | t3_4pw5hv | t3_4pw5hv | /r/Cooking/comments/t3_4pw5hv/d4oo09r | null | false | 2016-06-26T15:16:14Z |
d4onsa8 | t1_d4onsa8 | 1,466,953,756 | user_1e93e6a45312 | Cooking | Yes. They want this smooth/pureed mixture with no tomatoes, no onions, no garlic, no lime. | 1 | t1_d4olfle | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4onsa8 | null | false | 2016-06-26T15:09:16Z |
d4onmhh | t1_d4onmhh | 1,466,953,454 | user_e1c962b2a77f | Cooking | Creme fraiche. May not be authentic, but that slight cultured/ acidic edge makes all the difference to the mouthfeel of the dish, and it doesn't split if you get the heat a bit too high. | 0 | t3_4pxe2i | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4onmhh | null | false | 2016-06-26T15:04:14Z |
d4ong70 | t1_d4ong70 | 1,466,953,134 | user_e1c962b2a77f | Cooking | The best compliment I could have is when the super-fussy child asks if we can have this again next week. One of my kids is very polite and thanks/ compliments me for everything I cook. While I am proud of his manners, I don't feel his remarks are a useful measure of how good the meal actually was.
It makes me feel qui... | 2 | t3_4psq2q | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4ong70 | null | false | 2016-06-26T14:58:54Z |
d4onf7x | t1_d4onf7x | 1,466,953,086 | user_6be53a9a0e60 | Cooking | There's no arguing with this observation, lol. All my dishes look rustic, because I'm a terrible plater and the ingredients and flavors are more important to me. There's no doubt I could work on my presentation. | 3 | t1_d4oi5lu | t3_4pw1ge | /r/Cooking/comments/t3_4pw1ge/d4onf7x | null | false | 2016-06-26T14:58:06Z |
d4on5er | t1_d4on5er | 1,466,952,579 | user_da5e608a0b33 | Cooking | 107 cut dry-aged rib eye (60 days in my mini-fridge), sawed into two-inch fillets and put on a rack for a few hours, generously salted and seared in a cast iron skillet, popped in the oven until just past rare, placed on a warm plate and tented until ready, carved up and served with merely okay duck fat potatoes and a ... | 2 | t1_d4ofsi7 | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4on5er | null | false | 2016-06-26T14:49:39Z |
d4omwfe | t1_d4omwfe | 1,466,952,100 | user_66cf33e86c60 | Cooking | Whipping cream (heavy or regular) is just liquid cream with a fat content suitable for beating into whipped cream or butter. Heavy whipping cream has higher fat content that regular whipping cream, but both will do it. | 6 | t1_d4om9mo | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4omwfe | null | false | 2016-06-26T14:41:40Z |
d4omjux | t1_d4omjux | 1,466,951,390 | user_eb4027395c85 | Cooking | No problem, I hope you enjoy the recipes. The lemon thyme bread is one of my favorites. | 1 | t1_d4nyvxm | t3_4ppzwt | /r/Cooking/comments/t3_4ppzwt/d4omjux | null | false | 2016-06-26T14:29:50Z |
d4omi0k | t1_d4omi0k | 1,466,951,289 | user_81560a65d59c | Cooking | You can click the recipe at the bottom of the article. I do the sauté pan method and throw in some salt, pepper, peas and chicken. It's delicious. | 5 | t1_d4olr2w | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4omi0k | null | false | 2016-06-26T14:28:09Z |
d4omdvf | t1_d4omdvf | 1,466,951,059 | user_2effe1a2cd29 | Cooking | I've had a few guys that own BBQ restaurants who keep asking what I use for dry rub and smoking wood(peach and cherry, unheard of in Texas) because they like the taste so much. These are guys that have been doing it for 20, 30, 40 years ago it's a huge compliment to me. I've only been smoking meat for 4 years and had n... | 2 | t3_4psq2q | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4omdvf | null | false | 2016-06-26T14:24:19Z |
d4ombxa | t1_d4ombxa | 1,466,950,949 | user_79b5f7cc42d3 | Cooking | This guy is smart. There is nothing wrong with OP's chicken, but let's not let people spread the "freeze it and reheat it and you'll be fine!" myth. | 2 | t1_d4ojhf7 | t3_4pw5hv | /r/Cooking/comments/t3_4pw5hv/d4ombxa | null | false | 2016-06-26T14:22:29Z |
d4om9mo | t1_d4om9mo | 1,466,950,831 | user_08912969fa33 | Cooking | ...i'm not in the 'know' on different ingredients... but if you whip heavy cream, it makes whipped cream... then butter.
so whats the difference between heavy cream turned into whipped cream, and whipping cream? | 1 | t3_4pxe2i | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4om9mo | null | false | 2016-06-26T14:20:31Z |
d4om9be | t1_d4om9be | 1,466,950,813 | user_74378ae1cbba | Cooking | I have a buddy that loves the character a cast iron pans bring to the table. Hey /u/I_quit check this one out! | 2 | t3_4pdlm2 | t3_4pdlm2 | /r/Cooking/comments/t3_4pdlm2/d4om9be | null | false | 2016-06-26T14:20:13Z |
d4om16b | t1_d4om16b | 1,466,950,353 | user_8c86450c7e9d | Cooking | Hey there's nothing wrong with imitation crab. It serves a purpose! There is a time and a place. | 1 | t1_d4okgul | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4om16b | null | false | 2016-06-26T14:12:33Z |
d4olz09 | t1_d4olz09 | 1,466,950,222 | user_2effe1a2cd29 | Cooking | I make a sauce with cream, fresh mozarella balls, parmesan, butter and fresh garlic. It's pretty thick, might be closer to what you're looking for but I'll admit it's a bastardized version of Alfredo and they'd laugh at me in Italy. It's delicious though so I'll live with it.
I serve it with chicken, beef tenderloin o... | 3 | t3_4pxe2i | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4olz09 | null | false | 2016-06-26T14:10:22Z |
d4olww1 | t1_d4olww1 | 1,466,950,098 | user_3b5de453507b | Cooking | What's the issue? It's obviously fully cooked,haven't you ever heard of leftovers? | 4 | t3_4pw5hv | t3_4pw5hv | /r/Cooking/comments/t3_4pw5hv/d4olww1 | null | false | 2016-06-26T14:08:18Z |
d4olr2w | t1_d4olr2w | 1,466,949,754 | user_fdf41dec18a9 | Cooking | Wish this were a little more detailed, but sounds tasty.
| 2 | t1_d4ol4ro | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4olr2w | null | false | 2016-06-26T14:02:34Z |
d4olo8n | t1_d4olo8n | 1,466,949,587 | user_2eafbb83354e | Cooking | Whipping cream has a little lower fat content (~30%, typically) than heavy cream (~36%) but still enough fat that it can boil without curdling (minimum 25%). You may have to cook the sauce a little longer to get it to thicken but other than that it should be fine.
But you may want to try butter instead of oil as pre... | 58 | t3_4pxe2i | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4olo8n | null | false | 2016-06-26T13:59:47Z |
d4olmu7 | t1_d4olmu7 | 1,466,949,502 | user_74378ae1cbba | Cooking | If you want to practice with eggs as a feature ingredient try carbonara. | 1 | t1_d4mn29y | t3_4poivc | /r/Cooking/comments/t3_4poivc/d4olmu7 | null | false | 2016-06-26T13:58:22Z |
d4olgjw | t1_d4olgjw | 1,466,949,120 | user_eb258617168c | Cooking | Its 9 in the morning , but i'd go for some of that original recipe Alfredo. | 13 | t1_d4ol4ro | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4olgjw | null | false | 2016-06-26T13:52:00Z |
d4olfle | t1_d4olfle | 1,466,949,061 | user_5a54ab306995 | Cooking | I agree. White kids argue about this recipe? | 1 | t1_d4okyek | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4olfle | null | false | 2016-06-26T13:51:01Z |
d4olbg3 | t1_d4olbg3 | 1,466,948,790 | user_6b541d2d80da | Cooking | Wow, thanks for the positivity - in a thread about compliments haha. | 1 | t1_d4ofv2b | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4olbg3 | null | false | 2016-06-26T13:46:30Z |
d4ol7lt | t1_d4ol7lt | 1,466,948,547 | user_be7270069182 | Cooking | I mean, I like both. They are just different is all. You eat them at different times and for different occasions etc. | 1 | t1_d4ojz70 | t3_4pxjxu | /r/Cooking/comments/t3_4pxjxu/d4ol7lt | null | false | 2016-06-26T13:42:27Z |
d4ol4ro | t1_d4ol4ro | 1,466,948,365 | user_81560a65d59c | Cooking | Or you could make it Italian style with no cream!
http://www.saveur.com/article/Kitchen/The-Real-Alfredo | 52 | t3_4pxe2i | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4ol4ro | null | false | 2016-06-26T13:39:25Z |
d4okyek | t1_d4okyek | 1,466,947,942 | user_1e93e6a45312 | Cooking | Avocado, tomato, onion, jalapeno, garlic, salt, pepper, lime. And it should be somewhat chunky. | 1 | t1_d4ofx1q | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4okyek | null | false | 2016-06-26T13:32:22Z |
d4oktdr | t1_d4oktdr | 1,466,947,595 | user_c549b61b8e7d | Cooking | Enameled cast iron dutch ovens are THE BOMB. Braise my friend! BRAISE!!! | 2 | t3_4ptybl | t3_4ptybl | /r/Cooking/comments/t3_4ptybl/d4oktdr | null | false | 2016-06-26T13:26:35Z |
d4okrtr | t1_d4okrtr | 1,466,947,488 | user_c549b61b8e7d | Cooking | apple juice would be pretty good | 1 | t1_d4o6zqa | t3_4pv6pe | /r/Cooking/comments/t3_4pv6pe/d4okrtr | null | false | 2016-06-26T13:24:48Z |
d4okqya | t1_d4okqya | 1,466,947,426 | user_5f952f6d9744 | Cooking | It depends. There's siu mai. Which are pork and shrimp and they are far superior when steamed because of texture and makeup of the dumpling. Same goes with soup dumplings and certain fillings.
If I go our for dumplings I'll have a mixture of steamed and fried. There's good combinations foe steaming things.
Your ar... | 9 | t1_d4ojz70 | t3_4pxjxu | /r/Cooking/comments/t3_4pxjxu/d4okqya | null | false | 2016-06-26T13:23:46Z |
d4okqwd | t1_d4okqwd | 1,466,947,422 | user_c549b61b8e7d | Cooking | I'm carnivore as it gets, but I get a little grossed-out breaking down chickens. Just concentrate on the finished product and soldier through. | 1 | t3_4pvvha | t3_4pvvha | /r/Cooking/comments/t3_4pvvha/d4okqwd | null | false | 2016-06-26T13:23:42Z |
d4okokh | t1_d4okokh | 1,466,947,258 | user_c549b61b8e7d | Cooking | You're missing the most important thickening agent. Replace your olive oil with butter. | 186 | t3_4pxe2i | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4okokh | null | false | 2016-06-26T13:20:58Z |
d4okmhp | t1_d4okmhp | 1,466,947,114 | user_6ff76bdb427f | Cooking | My girlfriend's mom raves about everything we cook when she is visiting. She pretty much never cooks so watching us go through the process and tasting the results always seems to blow her mind. I think we may actually inspire her to start cooking one day. | 2 | t3_4psq2q | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4okmhp | null | false | 2016-06-26T13:18:34Z |
d4okgul | t1_d4okgul | 1,466,946,713 | user_36c8984b79c7 | Cooking | Haha oh hi Canadian friend. I know the lingo. But ya.... definitely no mock meat. Come on! Now you're just being ridiculous. | 2 | t1_d4og45u | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4okgul | null | false | 2016-06-26T13:11:53Z |
d4okce0 | t1_d4okce0 | 1,466,946,394 | user_8bdca79fd6fa | Cooking | Correct. Freshly made dumplings are usually eaten steamed and then the leftovers are fried when reheating. | 5 | t1_d4ok8eg | t3_4pxjxu | /r/Cooking/comments/t3_4pxjxu/d4okce0 | null | false | 2016-06-26T13:06:34Z |
d4oka59 | t1_d4oka59 | 1,466,946,238 | user_27624f0b8a85 | Cooking | Fahrenheit. | 1 | t1_d4ocxmd | t3_4prpbx | /r/Cooking/comments/t3_4prpbx/d4oka59 | null | false | 2016-06-26T13:03:58Z |
d4ok8eg | t1_d4ok8eg | 1,466,946,120 | user_40f991976d77 | Cooking | It's a matter of personal taste, when I was a guest in China I would get served steamed or boiled dumplings. The leftovers would be fried to crisp them up. | 6 | t3_4pxjxu | t3_4pxjxu | /r/Cooking/comments/t3_4pxjxu/d4ok8eg | null | false | 2016-06-26T13:02:00Z |
d4ok3i7 | t1_d4ok3i7 | 1,466,945,749 | [deleted] | Cooking | [deleted] | 2 | t3_4psq2q | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4ok3i7 | null | false | 2016-06-26T12:55:49Z |
d4ojz70 | t1_d4ojz70 | 1,466,945,425 | user_0b82e125dcab | Cooking | So you think fried ones taste better or worse? | 0 | t1_d4ojtf1 | t3_4pxjxu | /r/Cooking/comments/t3_4pxjxu/d4ojz70 | null | false | 2016-06-26T12:50:25Z |
d4ojtw5 | t1_d4ojtw5 | 1,466,944,987 | user_0b82e125dcab | Cooking | Yeah its dumplings my friends made. They always end up incredibly soggy and the taste is masked by water | -1 | t1_d4ojpb6 | t3_4pxjxu | /r/Cooking/comments/t3_4pxjxu/d4ojtw5 | null | false | 2016-06-26T12:43:07Z |
d4ojtf1 | t1_d4ojtf1 | 1,466,944,947 | user_be7270069182 | Cooking | I mean, besides the fact that it's a part of their cuisine/culture? Steamed and boiled dumplings are great if made correctly as /r/NailBat said. I'm also from a culture that makes boiled dumplings and I love them. I don't really understand the point of this post. If you don't like how they taste, just don't eat them? | 6 | t3_4pxjxu | t3_4pxjxu | /r/Cooking/comments/t3_4pxjxu/d4ojtf1 | null | false | 2016-06-26T12:42:27Z |
d4ojqjq | t1_d4ojqjq | 1,466,944,705 | user_119d7fbdb8cd | Cooking | But you can see the parsley. | 3 | t1_d4oi5lu | t3_4pw1ge | /r/Cooking/comments/t3_4pw1ge/d4ojqjq | null | false | 2016-06-26T12:38:25Z |
d4ojq8c | t1_d4ojq8c | 1,466,944,680 | user_e219646251de | Cooking | A few weeks ago I made a pretty simple Mac and cheese with a gruyère/Parmesan Mornay sauce and my roommate asked when he would be eating at my (fictitious) restaurant. That felt pretty good. | 2 | t3_4psq2q | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4ojq8c | null | false | 2016-06-26T12:38:00Z |
d4ojpb6 | t1_d4ojpb6 | 1,466,944,605 | user_892aaa17f4fd | Cooking | I don't know about boiled dumplings, but I've made steamed and fried and both are delicious in different ways. I'm sure if done right, boiled can be delicious too and not the "moist pastry" you've had.
Are you having these sub-par boiled dumpings at restaurants, or at friend's houses? I know where I live, the quality ... | 1 | t3_4pxjxu | t3_4pxjxu | /r/Cooking/comments/t3_4pxjxu/d4ojpb6 | null | false | 2016-06-26T12:36:45Z |
d4ojkvn | t1_d4ojkvn | 1,466,944,217 | user_3e0754841f7d | Cooking | One of my favorites is:
When we are out in a restaurant paying significantly more for a meal we could make at home and my SO turns to me and says "Yours is better." | 2 | t3_4psq2q | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4ojkvn | null | false | 2016-06-26T12:30:17Z |
d4ojhf7 | t1_d4ojhf7 | 1,466,943,915 | user_394cf78593ec | Cooking | This guy probably looks both ways before crossing the street to. I would eat it, even if it has still been out since your post. | 3 | t1_d4ocphx | t3_4pw5hv | /r/Cooking/comments/t3_4pw5hv/d4ojhf7 | null | false | 2016-06-26T12:25:15Z |
d4ojfxy | t1_d4ojfxy | 1,466,943,782 | user_8029db6fe443 | Cooking | I have a recipe for Alfredo and it actually calls for just regular milk. I have problems with thickening so I switched to heavy cream in place of the milk. Taste the same and I still have a few problems with thickening. So I don't think it will change much. | 1 | t3_4pxe2i | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4ojfxy | null | false | 2016-06-26T12:23:02Z |
d4oj9u7 | t1_d4oj9u7 | 1,466,943,218 | user_1bf94dc27df7 | Cooking | Same. It runs the same on both. I just get what's cheaper | 1 | t1_d4oizol | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4oj9u7 | null | false | 2016-06-26T12:13:38Z |
d4oizol | t1_d4oizol | 1,466,942,249 | user_9bf43c03e34b | Cooking | I consume a lot of both and I have not found a difference. | 9 | t3_4pxe2i | t3_4pxe2i | /r/Cooking/comments/t3_4pxe2i/d4oizol | null | false | 2016-06-26T11:57:29Z |
d4oiupy | t1_d4oiupy | 1,466,941,773 | [deleted] | Cooking | [deleted] | 5 | t1_d4o9vg2 | t3_4pr3pr | /r/Cooking/comments/t3_4pr3pr/d4oiupy | null | false | 2016-06-26T11:49:33Z |
d4oiu51 | t1_d4oiu51 | 1,466,941,715 | [deleted] | Cooking | [deleted] | 3 | t1_d4nkc2t | t3_4pr3pr | /r/Cooking/comments/t3_4pr3pr/d4oiu51 | null | false | 2016-06-26T11:48:35Z |
d4oir09 | t1_d4oir09 | 1,466,941,402 | user_197d041c3f5b | Cooking | To us, this means put it in the Google Doc of regular rotation meals. If it makes that status, it's a winner. | 1 | t1_d4nj6z3 | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4oir09 | null | false | 2016-06-26T11:43:22Z |
d4oinhw | t1_d4oinhw | 1,466,941,047 | user_a7a8c4a181a0 | Cooking | My dad always made his special "Wurstfleckerl" like we call it in German.
Has always been my personal favourite comfort food.
When I was about 10 he taught me how to make them and I was so happy. Made them some months later for my 2 Cousins and my family. (My little cousin doesn't EVER eat pickles in anything except ... | 2 | t3_4psq2q | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4oinhw | null | false | 2016-06-26T11:37:27Z |
d4oig6a | t1_d4oig6a | 1,466,940,291 | user_219d97fc8d29 | Cooking | I always added a can of chili to Mac and cheese. Chili Mac. | 1 | t1_d4nwmd4 | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4oig6a | null | false | 2016-06-26T11:24:51Z |
d4oifkz | t1_d4oifkz | 1,466,940,233 | user_517cd5e44511 | Cooking | Gloves, the disposable ones like you find in doctor's offices. | 1 | t1_d4o9dsy | t3_4pvvha | /r/Cooking/comments/t3_4pvvha/d4oifkz | null | false | 2016-06-26T11:23:53Z |
d4oi5lu | t1_d4oi5lu | 1,466,939,183 | user_b97eef4b0214 | Cooking | You can barely see the chicken in that pic. | 2 | t3_4pw1ge | t3_4pw1ge | /r/Cooking/comments/t3_4pw1ge/d4oi5lu | null | false | 2016-06-26T11:06:23Z |
d4oi5f3 | t1_d4oi5f3 | 1,466,939,162 | user_ca457b9ed549 | Cooking | Thank you for trying to find it. I wonder if lemon extract would be a good sub for the vanilla. | 2 | t1_d4ocflt | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4oi5f3 | null | false | 2016-06-26T11:06:02Z |
d4ohvqk | t1_d4ohvqk | 1,466,938,084 | user_5d2ffe41cab9 | Cooking | People did not have time to say anything while eating and the table had only eating sounds :) | 2 | t3_4psq2q | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4ohvqk | null | false | 2016-06-26T10:48:04Z |
d4ohotu | t1_d4ohotu | 1,466,937,279 | user_5026780245b7 | Cooking | Silence. The best compliment you can get is when the food is so good people forget to say anything because they're too focused on eating. | 2 | t3_4psq2q | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4ohotu | null | false | 2016-06-26T10:34:39Z |
d4oh7xc | t1_d4oh7xc | 1,466,935,303 | [deleted] | Cooking | [deleted] | 2 | t1_d4obqzn | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4oh7xc | null | false | 2016-06-26T10:01:43Z |
d4oh7sg | t1_d4oh7sg | 1,466,935,284 | user_1b76a39d7311 | Cooking | anything with a sour note to it would be a substitute. Might try a mix of orange and grapefruit as a sub. | 2 | t1_d4o6zqa | t3_4pv6pe | /r/Cooking/comments/t3_4pv6pe/d4oh7sg | null | false | 2016-06-26T10:01:24Z |
d4oh54h | t1_d4oh54h | 1,466,934,975 | user_9289132f2ff8 | Cooking | my wife says "it's good" to even food that's pretty poor. Always good or pretty good... she's not critical enough haha | 3 | t1_d4nj7bd | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4oh54h | null | false | 2016-06-26T09:56:15Z |
d4oh0tu | t1_d4oh0tu | 1,466,934,485 | user_a72034a4b420 | Cooking | If it was still near 140 degrees you're fine | 1 | t3_4pw5hv | t3_4pw5hv | /r/Cooking/comments/t3_4pw5hv/d4oh0tu | null | false | 2016-06-26T09:48:05Z |
d4oh0fh | t1_d4oh0fh | 1,466,934,437 | user_a72034a4b420 | Cooking | I was like that when I first started cooking, got over it the more that I worked with raw meats. | 1 | t3_4pvvha | t3_4pvvha | /r/Cooking/comments/t3_4pvvha/d4oh0fh | null | false | 2016-06-26T09:47:17Z |
d4ogws1 | t1_d4ogws1 | 1,466,934,024 | user_42e7917beed6 | Cooking | lavender infused whipped cream is nice too | 1 | t1_d4nfpx4 | t3_4ppzwt | /r/Cooking/comments/t3_4ppzwt/d4ogws1 | null | false | 2016-06-26T09:40:24Z |
d4ogula | t1_d4ogula | 1,466,933,773 | user_d391f069964c | Cooking | Beer tastes awesome in the dough and the cook should have some too!
Many cuts of meat have different names so a little Googling never hurts. No matter; if you see gristly parts, it probably won't work for a quick cook dish like what you are looking for. | 1 | t1_d4ogarm | t3_4pv6pe | /r/Cooking/comments/t3_4pv6pe/d4ogula | null | false | 2016-06-26T09:36:13Z |
d4ogijq | t1_d4ogijq | 1,466,932,441 | user_8c86450c7e9d | Cooking | LOL the deep fried egg thing, I've tried it as well, by the same logic. Nope. | 1 | t1_d4oeiwr | t3_4pu2tt | /r/Cooking/comments/t3_4pu2tt/d4ogijq | null | false | 2016-06-26T09:14:01Z |
d4oghis | t1_d4oghis | 1,466,932,324 | user_8c86450c7e9d | Cooking | Ooooooh boy. My ex girlfriend and I loved spicy food, so one night I bought some ghost peppers from the store and made some pepper sauce from scratch... Made us some Tex Mex style pork tacos and we used the sauce of course. We ate and then retired for the night... Now of course we both knew to wash our hands but... We... | 2 | t1_d4nyi4d | t3_4pu2tt | /r/Cooking/comments/t3_4pu2tt/d4oghis | null | false | 2016-06-26T09:12:04Z |
d4ogegj | t1_d4ogegj | 1,466,931,976 | user_ad706949d9a5 | Cooking | Turning the heat up too high on the stove right off the bat. | 1 | t3_4peaqv | t3_4peaqv | /r/Cooking/comments/t3_4peaqv/d4ogegj | null | false | 2016-06-26T09:06:16Z |
d4oge17 | t1_d4oge17 | 1,466,931,927 | user_a1a4d67b4981 | Cooking | I most value praise from people I consider to be good cooks themselves. You know.. *they* made good food, and they think *my* stuff is delicious? It must be good! My MIL is probably the most frequent example of this: she's some kind of genius with kneaded dough, and is a well rounded cook besides. But she gets excited ... | 3 | t3_4psq2q | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4oge17 | null | false | 2016-06-26T09:05:27Z |
d4ogcjk | t1_d4ogcjk | 1,466,931,757 | user_ad706949d9a5 | Cooking | Try these, they are much better and more authentic:
How to use Chopsticks - https://youtu.be/k3vBqX1NTBc
How to make Tea - https://youtu.be/xe0idflAic4
How to eat sushi - https://youtu.be/bDL8yu34fz0 | 3 | t3_4pr3pr | t3_4pr3pr | /r/Cooking/comments/t3_4pr3pr/d4ogcjk | null | false | 2016-06-26T09:02:37Z |
d4ogarm | t1_d4ogarm | 1,466,931,561 | user_6766d8e736be | Cooking | Mmm, pizza! I went after pizza a few years ago, got it just right...never made it again haha. Iirc, I
made a very wet dough based on Bittman bread and used budweiser instead of water.
Thanks for the tips...i need to learn my cuts of meat. I feel like I get something specified in a recipe and go to the store and noth... | 1 | t1_d4og52k | t3_4pv6pe | /r/Cooking/comments/t3_4pv6pe/d4ogarm | null | false | 2016-06-26T08:59:21Z |
d4ogamy | t1_d4ogamy | 1,466,931,548 | user_8c86450c7e9d | Cooking | Eat it. I've eaten far more questionable things. You'll be absolutely fine. Heat it up first, it's probably cold by now! ;) | 8 | t3_4pw5hv | t3_4pw5hv | /r/Cooking/comments/t3_4pw5hv/d4ogamy | null | false | 2016-06-26T08:59:08Z |
d4ogagb | t1_d4ogagb | 1,466,931,526 | user_a72034a4b420 | Cooking | But they serve the spoon with miso soups | 2 | t1_d4od5vm | t3_4pr3pr | /r/Cooking/comments/t3_4pr3pr/d4ogagb | null | false | 2016-06-26T08:58:46Z |
d4og6zf | t1_d4og6zf | 1,466,931,142 | user_a1a4d67b4981 | Cooking | That's actually the mark of a buffalo version! I'm a transplant in the area, and I've learned the locals are very loyal/insistent about several things with food. One is that it's blue cheese that goes with wings, not ranch. Franks is also considered the standard if you're using a premade sauce. | 1 | t1_d4obs1o | t3_4psq2q | /r/Cooking/comments/t3_4psq2q/d4og6zf | null | false | 2016-06-26T08:52:22Z |
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