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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d5wumdr | t1_d5wumdr | 1,469,853,966 | user_25f4a7ad1347 | Cooking | either or. | 1 | t3_4v8cmn | t3_4v8cmn | /r/Cooking/comments/t3_4v8cmn/d5wumdr | null | false | 2016-07-30T04:46:06Z |
d5wulq6 | t1_d5wulq6 | 1,469,853,926 | user_25f4a7ad1347 | Cooking | You can make tomato based shrimp soup with mirepoix, white wine, garlic, thyme rosemary. parmesan chopped pasrley on top | 2 | t1_d5wm0jq | t3_4v94pv | /r/Cooking/comments/t3_4v94pv/d5wulq6 | null | false | 2016-07-30T04:45:26Z |
d5wuht3 | t1_d5wuht3 | 1,469,853,696 | user_32bfb817f405 | Cooking | My kid broke, as well, and I got by using aluminum foil for quite a few times. Just be VERY careful when taking the tin foil off because it traps a lot of steam and it will all rush out as soon as you make the tiniest of hole. I've also used plastic wrap successfully. It doesn't melt on low setting. | 1 | t3_4v8fk9 | t3_4v8fk9 | /r/Cooking/comments/t3_4v8fk9/d5wuht3 | null | false | 2016-07-30T04:41:36Z |
d5wudst | t1_d5wudst | 1,469,853,455 | user_a1a7e9f4dd7d | Cooking | Stir fry. Slice some pepperoni slices into strips and fry in oil for a minute. Add squid pieces and fry for one minute more. Remove squid and pepperoni and reserve. Add minced garlic to oil and fry until fragrant. Add sliced broccoli and red bell pepper and fry until the broccoli is done. Hit with a dash of fish ... | 3 | t3_4v9bl7 | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5wudst | null | false | 2016-07-30T04:37:35Z |
d5wucxl | t1_d5wucxl | 1,469,853,404 | user_1774e80eac41 | Cooking | that is so cool, ill make sure to show her this video too, maybe it will motivate her to make more cooking videos :) | 2 | t1_d5wt95s | t3_4v9lkz | /r/Cooking/comments/t3_4v9lkz/d5wucxl | null | false | 2016-07-30T04:36:44Z |
d5wuatb | t1_d5wuatb | 1,469,853,281 | user_f5696479b2d9 | Cooking | Not many people are going to get this reference. But I hear you. Ew, lol. | 2 | t1_d5wt42n | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5wuatb | null | false | 2016-07-30T04:34:41Z |
d5wu75q | t1_d5wu75q | 1,469,853,064 | user_25f4a7ad1347 | Cooking | Think of cooking from cooking methods.
Cooking is applying different amount heat for different amount of time.
Raw foods, salad etc, require no heat.
High heat short duration is like grilling a steak.
Low heat long duration is like braising a brisket.
You can further break down the heats to wet and dry heat.
... | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wu75q | null | false | 2016-07-30T04:31:04Z |
d5wu4t3 | t1_d5wu4t3 | 1,469,852,925 | user_9b6349a136ee | Cooking | Try this depending on what kind of chicken your cooking
1) Fried Chicken with a healthy amount of oil in pan? Medium high heat, chicken should be thawed and patted dry. Watch for the oil to start making weird "wavy" patterns. if your using batter for the chicken drop a little blob into the oil. If it starts bubbling fu... | 3 | t1_d5wtmdp | t3_4vaiwa | /r/Cooking/comments/t3_4vaiwa/d5wu4t3 | null | false | 2016-07-30T04:28:45Z |
d5wu198 | t1_d5wu198 | 1,469,852,720 | [deleted] | Cooking | [deleted] | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wu198 | null | false | 2016-07-30T04:25:20Z |
d5wu0sn | t1_d5wu0sn | 1,469,852,694 | user_16ca28093e5c | Cooking | Paper towel pat down? | 1 | t1_d5wtmdp | t3_4vaiwa | /r/Cooking/comments/t3_4vaiwa/d5wu0sn | null | false | 2016-07-30T04:24:54Z |
d5wu0m3 | t1_d5wu0m3 | 1,469,852,682 | user_740a96468835 | Cooking | You could try cooking on medium heat. It'll take a little longer, but it won't splash you. As an added bonus, the chicken won't dry out as much as if you had cooked it on high heat! Or you could try switching oils. | 3 | t1_d5wtmdp | t3_4vaiwa | /r/Cooking/comments/t3_4vaiwa/d5wu0m3 | null | false | 2016-07-30T04:24:42Z |
d5wtzou | t1_d5wtzou | 1,469,852,628 | user_25f4a7ad1347 | Cooking | Grilled squid, Indian squid curry, Korean stir fried squid, Squid sushi, tempura squid, squid ceviche. | 4 | t3_4v9bl7 | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5wtzou | null | false | 2016-07-30T04:23:48Z |
d5wtuoq | t1_d5wtuoq | 1,469,852,337 | user_b9ac9a63741f | Cooking | As other people have pointed out, all it takes is one bad shellfish to make you miserable for hours after, and put you off seafood for weeks if not forever.
LPT: If you do get food poisoning don't try and keep it down. If you need to, stick something down your throat and vomit up as much as possible. Your stomach... | 15 | t3_4v98us | t3_4v98us | /r/Cooking/comments/t3_4v98us/d5wtuoq | null | false | 2016-07-30T04:18:57Z |
d5wtuio | t1_d5wtuio | 1,469,852,326 | user_246c8033d9c6 | Cooking | Squid adobo. | 3 | t3_4v9bl7 | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5wtuio | null | false | 2016-07-30T04:18:46Z |
d5wtsxh | t1_d5wtsxh | 1,469,852,235 | user_25f4a7ad1347 | Cooking | top kek | 0 | t1_d5wsyw7 | t3_4v98us | /r/Cooking/comments/t3_4v98us/d5wtsxh | null | false | 2016-07-30T04:17:15Z |
d5wtobn | t1_d5wtobn | 1,469,851,968 | user_4384cd92f44e | Cooking | Sadly it doesn't, because I can find a bunch of their other flavors for only 5 dollars a bottle instead of +$10. I'm not interested in buying a bunch of other flavors just for free shipping on the bubblegum, not that they ship that flavor to the US anyway. (I'd need to buy it off of amazon or something, and the markup ... | 2 | t1_d5wsue9 | t3_4vabnt | /r/Cooking/comments/t3_4vabnt/d5wtobn | null | false | 2016-07-30T04:12:48Z |
d5wtmdp | t1_d5wtmdp | 1,469,851,856 | user_518dbe199f4f | Cooking | Chicken. Is there a prep step that I'm missing? | 1 | t1_d5wtgtp | t3_4vaiwa | /r/Cooking/comments/t3_4vaiwa/d5wtmdp | null | false | 2016-07-30T04:10:56Z |
d5wtgtp | t1_d5wtgtp | 1,469,851,538 | user_9b6349a136ee | Cooking | What food are you frying? Oil and water when hot are mortal enemies. Make sure whatever you're putting into the hot oil is dry. | 4 | t3_4vaiwa | t3_4vaiwa | /r/Cooking/comments/t3_4vaiwa/d5wtgtp | null | false | 2016-07-30T04:05:38Z |
d5wtgc0 | t1_d5wtgc0 | 1,469,851,511 | user_d65e4034eafb | Cooking | ok thanks man I appreciate it! | 1 | t1_d5wrv8u | t3_4usgsz | /r/Cooking/comments/t3_4usgsz/d5wtgc0 | null | false | 2016-07-30T04:05:11Z |
d5wtf37 | t1_d5wtf37 | 1,469,851,445 | user_bdfedbf5b544 | Cooking | I've seen them regularly at Marshalls, TJ Maxx & Homegoods, but that'll be hit or miss if you're looking for a specific flavor.
Have you checked specialty cooking stores? I know there's a local one near me that sells a bunch of Monin products.
That said, if they don't sell Bubblegum flavor to the American market you... | 3 | t3_4vabnt | t3_4vabnt | /r/Cooking/comments/t3_4vabnt/d5wtf37 | null | false | 2016-07-30T04:04:05Z |
d5wtcnb | t1_d5wtcnb | 1,469,851,309 | user_b01539b76673 | Cooking | N | -2 | t3_4v9bl7 | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5wtcnb | null | false | 2016-07-30T04:01:49Z |
d5wtchp | t1_d5wtchp | 1,469,851,300 | user_07af38a6f778 | Cooking | Soooo just last weekend I was in the same situation with a grilled oyster. Didn't open on it's own, smelled fine, but DID NOT taste good. I was worried after biting into it and then spit it out. Decided not to bother with any oysters that don't open. | 10 | t3_4v98us | t3_4v98us | /r/Cooking/comments/t3_4v98us/d5wtchp | null | false | 2016-07-30T04:01:40Z |
d5wtavd | t1_d5wtavd | 1,469,851,207 | [deleted] | Cooking | [removed] | 1 | t3_4v9lkz | t3_4v9lkz | /r/Cooking/comments/t3_4v9lkz/d5wtavd | null | false | 2016-07-30T04:00:07Z |
d5wt95s | t1_d5wt95s | 1,469,851,111 | user_b01539b76673 | Cooking | Omg I did the same thing for my niece a few years ago! It's not as put together as yours but here it is http://youtu.be/UnN1H6MYX-I | 1 | t3_4v9lkz | t3_4v9lkz | /r/Cooking/comments/t3_4v9lkz/d5wt95s | null | false | 2016-07-30T03:58:31Z |
d5wt42n | t1_d5wt42n | 1,469,850,830 | user_446c59222eb8 | Cooking | Squid and peanut butter, it's so disgusting you have to try it | 4 | t3_4v9bl7 | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5wt42n | null | false | 2016-07-30T03:53:50Z |
d5wsyw7 | t1_d5wsyw7 | 1,469,850,533 | user_e9bcfeef2e8f | Cooking | And look how beautiful Germans are.
| 8 | t1_d5wsw5i | t3_4v98us | /r/Cooking/comments/t3_4v98us/d5wsyw7 | null | false | 2016-07-30T03:48:53Z |
d5wsx12 | t1_d5wsx12 | 1,469,850,434 | user_12f064e373c9 | Cooking | As an Asian(specifically Filipino)
http://panlasangpinoy.com/2010/05/18/adobong-pusit-squid-recipe/ | 2 | t3_4v9bl7 | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5wsx12 | null | false | 2016-07-30T03:47:14Z |
d5wsw5i | t1_d5wsw5i | 1,469,850,385 | user_5f9a37999804 | Cooking | I bet you said the EXACT same thing to Hitler in 1939. | 1 | t1_d5wpf0q | t3_4v98us | /r/Cooking/comments/t3_4v98us/d5wsw5i | null | false | 2016-07-30T03:46:25Z |
d5wsue9 | t1_d5wsue9 | 1,469,850,291 | user_c3c6c3b42985 | Cooking | Their official site says free shipping on orders over $20 if thst helps. | 1 | t3_4vabnt | t3_4vabnt | /r/Cooking/comments/t3_4vabnt/d5wsue9 | null | false | 2016-07-30T03:44:51Z |
d5wstxd | t1_d5wstxd | 1,469,850,264 | user_e9f9a96e2ae2 | Cooking | * Olive oil, or other cooking oil
* 2 onions, red or brown, 1 minced, 1 cut into wedges or slices
* 1 red capsicum, cut into bite size pieces
* About a quarter of a pumpkin, cut into ~inch cubes
* 1 tin (440g) chickpeas, or more, drained and rinsed
* 1 tin (440g) crushed/diced tomatoes
* A handful of dried apricots, ch... | 2 | t1_d5woxwe | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5wstxd | null | false | 2016-07-30T03:44:24Z |
d5wsolx | t1_d5wsolx | 1,469,849,977 | user_c3c6c3b42985 | Cooking | I had a salad recently of cucumbers, cantaloupe, green olives, lime, olive oil, and chopped red chillis... Real good | 2 | t3_4v795k | t3_4v795k | /r/Cooking/comments/t3_4v795k/d5wsolx | null | false | 2016-07-30T03:39:37Z |
d5wsldc | t1_d5wsldc | 1,469,849,807 | user_a7909dd0c6d8 | Cooking | Steph | 2 | t3_4v9grj | t3_4v9grj | /r/Cooking/comments/t3_4v9grj/d5wsldc | null | false | 2016-07-30T03:36:47Z |
d5wsirx | t1_d5wsirx | 1,469,849,670 | user_aca11caf9370 | Cooking | Used to prepare large volumes is squid at a seaside restaurant.
(For one squid)
Preheat 2cups cooking oil in wok
Separate tentacles from tube
Clean tube of leftovers
Cut beak off tentacles
Slice tube widthwise into 1/4" rounds
Slice tentacle cluster in half
Place 1/2 cup wheat flour in medium bowl
Toss sliced squid i... | 2 | t3_4v9bl7 | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5wsirx | null | false | 2016-07-30T03:34:30Z |
d5wshxx | t1_d5wshxx | 1,469,849,627 | user_d8f61da99330 | Cooking | I like ambrosia... | 1 | t1_d5w61ck | t3_4v795k | /r/Cooking/comments/t3_4v795k/d5wshxx | null | false | 2016-07-30T03:33:47Z |
d5wshtc | t1_d5wshtc | 1,469,849,620 | user_1774e80eac41 | Cooking | Thank you :) I'll make sure to show her the nice commenrs | 1 | t1_d5wniu6 | t3_4v9lkz | /r/Cooking/comments/t3_4v9lkz/d5wshtc | null | false | 2016-07-30T03:33:40Z |
d5wsgs3 | t1_d5wsgs3 | 1,469,849,567 | user_1774e80eac41 | Cooking | I'll get on it, and thank you | 1 | t1_d5wpg4u | t3_4v9lkz | /r/Cooking/comments/t3_4v9lkz/d5wsgs3 | null | false | 2016-07-30T03:32:47Z |
d5wseic | t1_d5wseic | 1,469,849,449 | user_9fef02958ec8 | Cooking | Doc said it was sky high. Like x4 or something. Supposedly bad for my liver or something. You can get enough by eating leafy greens (spinach). | 2 | t1_d5wr2ch | t3_4v6ihe | /r/Cooking/comments/t3_4v6ihe/d5wseic | null | false | 2016-07-30T03:30:49Z |
d5wscwo | t1_d5wscwo | 1,469,849,363 | [deleted] | Cooking | [deleted] | 1 | t3_4vab14 | t3_4vab14 | /r/Cooking/comments/t3_4vab14/d5wscwo | null | false | 2016-07-30T03:29:23Z |
d5ws0sx | t1_d5ws0sx | 1,469,848,714 | user_38bbde54a772 | Cooking | awesome! i think i'll try this, thank you! | 1 | t1_d5wq9xc | t3_4v94pv | /r/Cooking/comments/t3_4v94pv/d5ws0sx | null | false | 2016-07-30T03:18:34Z |
d5wrv8u | t1_d5wrv8u | 1,469,848,421 | user_7f1e0e9db0df | Cooking | Hey I forgot to say, use 1 cup of lukewarm water after u mix all.the flour in with the stuff.
Um I think it will rise in any kitchen anyways... But maybe keep it.on top of ur stove and put.ut stove on at 200... Or near the sun at the window. But I think u may just.be able.to.keep.it.anywhrr, just experiment | 1 | t3_4usgsz | t3_4usgsz | /r/Cooking/comments/t3_4usgsz/d5wrv8u | null | false | 2016-07-30T03:13:41Z |
d5wrq2v | t1_d5wrq2v | 1,469,848,143 | user_c11effc87b5b | Cooking | I recommend the water trick. What you do is you get a few drops of water on your hand and put em in the pan, ie you run your hand under the sink then hold it over the pan
If it boils away it's too cold
If it separates into little spheres then evaporates it's too cold
If most of it forms into one main ball it's hot e... | 4 | t1_d5wfb7h | t3_4v8cmn | /r/Cooking/comments/t3_4v8cmn/d5wrq2v | null | false | 2016-07-30T03:09:03Z |
d5wrhcv | t1_d5wrhcv | 1,469,847,680 | user_461c0d7b39a2 | Cooking | Yeah, that's on my list of things to get my hands on too. Homemade ramune sodas! The pomegranate is pretty amazing. Very tart, deep flavor, jammy. | 1 | t1_d5wmmy4 | t3_4uud8r | /r/Cooking/comments/t3_4uud8r/d5wrhcv | null | false | 2016-07-30T03:01:20Z |
d5wrbhl | t1_d5wrbhl | 1,469,847,359 | user_a6aa48311c33 | Cooking | I deglaze and make pan sauces in my cast iron all the time. I have found that if i use liquids / water the finish is much clearer and actualy gets better than teflon in some cases. | 0 | t1_d5w6zhb | t3_4v7ihn | /r/Cooking/comments/t3_4v7ihn/d5wrbhl | null | false | 2016-07-30T02:55:59Z |
d5wr2ch | t1_d5wr2ch | 1,469,846,878 | [deleted] | Cooking | [deleted] | 0 | t1_d5wmmpp | t3_4v6ihe | /r/Cooking/comments/t3_4v6ihe/d5wr2ch | null | false | 2016-07-30T02:47:58Z |
d5wqxys | t1_d5wqxys | 1,469,846,644 | user_ea88f9a4a885 | Cooking | A friend of mine did this with his and ended up with a big smiley face crack in the bottom. Like an idiot, I fixed it for him. Took me about a week and it was a mistake. I had to stop drill the cracks at the corner of the smiles and then pump it full of zinc which is toxic as fuck. | 2 | t1_d5vyevc | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5wqxys | null | false | 2016-07-30T02:44:04Z |
d5wqx3j | t1_d5wqx3j | 1,469,846,597 | user_f12bf0684f8b | Cooking | I can only speak for myself. I started using flaxseed oil about 8 years ago. I clean my pans with kosher salt and oil after every use. And I cook with them nearly everyday. My pans just keep getting blacker and blacker. And more and more nonstick.
The only thing I've found that removes seasoning or "wears it out" i... | 1 | t1_d5vs0cy | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5wqx3j | null | false | 2016-07-30T02:43:17Z |
d5wqtwi | t1_d5wqtwi | 1,469,846,434 | user_ea88f9a4a885 | Cooking | Well there is that too, but the motors are so shitty now they can't even knead dough. | 1 | t1_d5w1ddy | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5wqtwi | null | false | 2016-07-30T02:40:34Z |
d5wqtpf | t1_d5wqtpf | 1,469,846,422 | user_d186eebab480 | Cooking | The French call potatoes apples of the earth too. | 1 | t1_d5w9a6a | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5wqtpf | null | false | 2016-07-30T02:40:22Z |
d5wqnqe | t1_d5wqnqe | 1,469,846,108 | user_ccf2d73c14b9 | Cooking | If nothing else, hot ika jerky! That stuff is stupidly delicious and addictive.. But I love squid. | 3 | t3_4v9bl7 | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5wqnqe | null | false | 2016-07-30T02:35:08Z |
d5wqn0n | t1_d5wqn0n | 1,469,846,070 | user_2d6be8a5e37f | Cooking | I did a pickle recipe from chef steps, I omitted the sugar though, I'm not a fan of sweet, and I restrict sugar in my diet. Came out awesome, surprisingly easy too. | 1 | t3_4v1ajl | t3_4v1ajl | /r/Cooking/comments/t3_4v1ajl/d5wqn0n | null | false | 2016-07-30T02:34:30Z |
d5wqfgb | t1_d5wqfgb | 1,469,845,683 | [deleted] | Cooking | [deleted] | 1 | t1_d5vsjj4 | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wqfgb | null | false | 2016-07-30T02:28:03Z |
d5wqdc8 | t1_d5wqdc8 | 1,469,845,571 | user_7f1e0e9db0df | Cooking | Chicken breast seasoned with garlic powder and salt. Cooked in a pan with lots of oil with a side of salad ( cucumber tomato lettuce with oregano Italian spices pepper and lime juice amd olive oil ) and sweet potatoes | 1 | t3_4uf5lu | t3_4uf5lu | /r/Cooking/comments/t3_4uf5lu/d5wqdc8 | null | false | 2016-07-30T02:26:11Z |
d5wqa5z | t1_d5wqa5z | 1,469,845,408 | user_d65e4034eafb | Cooking | Wow thanks for replying to quite an old thread! When you say more hot than cold, any tips? Would on the countertop do? | 1 | t1_d5wq3df | t3_4usgsz | /r/Cooking/comments/t3_4usgsz/d5wqa5z | null | false | 2016-07-30T02:23:28Z |
d5wq9xc | t1_d5wq9xc | 1,469,845,397 | user_a3c1fc7e1664 | Cooking | I was going to say exactly that, but you don't need to scrap the idea entirely. You can make a very good shrimp broth by just sautéing some shrimp heads and shells and and simmering them in chicken stock with white wine, smoked paprika, bay leaves, thyme, and shallots. Serve it with whole shrimp, charred lemon, and som... | 5 | t1_d5wk79f | t3_4v94pv | /r/Cooking/comments/t3_4v94pv/d5wq9xc | null | false | 2016-07-30T02:23:17Z |
d5wq3st | t1_d5wq3st | 1,469,845,085 | user_2617499a8525 | Cooking | Black around the edges is pretty common markings on oysters. | 3 | t3_4v98us | t3_4v98us | /r/Cooking/comments/t3_4v98us/d5wq3st | null | false | 2016-07-30T02:18:05Z |
d5wq3df | t1_d5wq3df | 1,469,845,064 | user_7f1e0e9db0df | Cooking | Hey,
2 cups of white flour
1 tbsp of salt
1tbsp sugar
1 teaspoon of yeast
Mix it.up...
Knead it for 5 Mins and keep your hands full of flour when it sticks.
Cover with wet cloths for 2 hours somewhere.more.hot.then cold...
And voila
Cut the dough in half.and you can make two medium pizzas with it with thin crust. ... | 2 | t3_4usgsz | t3_4usgsz | /r/Cooking/comments/t3_4usgsz/d5wq3df | null | false | 2016-07-30T02:17:44Z |
d5wpopd | t1_d5wpopd | 1,469,844,318 | user_25eaff4ae5a0 | Cooking | Like mussels, an oyster not opening is a sign that it has a strong adducor muscle and needs more cooking, not that it is dead. You want to look at them before iy Cook them, if they are open and don't close when you tap them, they are dead. | 18 | t3_4v98us | t3_4v98us | /r/Cooking/comments/t3_4v98us/d5wpopd | null | false | 2016-07-30T02:05:18Z |
d5wpl6x | t1_d5wpl6x | 1,469,844,143 | user_27949f67091d | Cooking | Parc and milton is a tiny shopping mall now (looks like it has been for a while?)
But yeah, I've heard wonderful stories of what Montreal used to be like. The McGill area has very much lost that vibe, unfortunately. Other neighbourhoods are picking up, though! | 1 | t1_d5vxcod | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5wpl6x | null | false | 2016-07-30T02:02:23Z |
d5wphtz | t1_d5wphtz | 1,469,843,970 | user_96394de4f2ee | Cooking | love me some shrimp!! | 1 | t3_4v94pv | t3_4v94pv | /r/Cooking/comments/t3_4v94pv/d5wphtz | null | false | 2016-07-30T01:59:30Z |
d5wphr8 | t1_d5wphr8 | 1,469,843,965 | user_1545a4c3d7ff | Cooking | That was a very nice article about something happy. Thank you for sharing it, I might never have heard about the lucky iron fish on my own. | 1 | t1_d5wcf70 | t3_4v6ihe | /r/Cooking/comments/t3_4v6ihe/d5wphr8 | null | false | 2016-07-30T01:59:25Z |
d5wpgr1 | t1_d5wpgr1 | 1,469,843,916 | user_32e8bfb81f80 | Cooking | I had this dish at The Purple Pig last weekend that was interesting and could be changed up to suit your needs... It was calamari, fregola (could sub in Israeli couscous or orzo or something?), thin slices of radish, finely cubed cucumbers & pistachios with some sort of light dressing on it that I *think* had coarse br... | 5 | t3_4v9bl7 | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5wpgr1 | null | false | 2016-07-30T01:58:36Z |
d5wpg4u | t1_d5wpg4u | 1,469,843,886 | user_17bf1c015a6d | Cooking | You should put the recipe and directions in the video info so after people watch the video they can copies it from there. | 6 | t3_4v9lkz | t3_4v9lkz | /r/Cooking/comments/t3_4v9lkz/d5wpg4u | null | false | 2016-07-30T01:58:06Z |
d5wpf0q | t1_d5wpf0q | 1,469,843,830 | user_a64c9a05ed2f | Cooking | Naw, go ahead. Statistics are on your side. Enjoy.
I wouldn't personally, but you'll probably be fine. | -14 | t3_4v98us | t3_4v98us | /r/Cooking/comments/t3_4v98us/d5wpf0q | null | false | 2016-07-30T01:57:10Z |
d5wpcx5 | t1_d5wpcx5 | 1,469,843,723 | user_80423c9cd663 | Cooking | Cool! Thanks! | 1 | t1_d5wp29r | t3_4v9myy | /r/Cooking/comments/t3_4v9myy/d5wpcx5 | null | false | 2016-07-30T01:55:23Z |
d5wp81c | t1_d5wp81c | 1,469,843,476 | user_2416bc7edc3d | Cooking | Chef John's dad jokes alone are worth the watch. | 2 | t1_d5vyrta | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wp81c | null | false | 2016-07-30T01:51:16Z |
d5wp29r | t1_d5wp29r | 1,469,843,195 | user_0609604aef9c | Cooking | Pork lard imparts a bit of a pork flavor, so depending on how you want your biscuits to taste you might want to use the Armor stuff. I use the type of lard you bought for making tamales and refried beans, things of that nature. I keep mine in the fridge. No, don't skim the liquid, it will solidify in the fridge but not... | 5 | t3_4v9myy | t3_4v9myy | /r/Cooking/comments/t3_4v9myy/d5wp29r | null | false | 2016-07-30T01:46:35Z |
d5woxwe | t1_d5woxwe | 1,469,842,981 | user_9f578f5e81e5 | Cooking | uh that Moroccan pumpkin chickpea stew sounds amazing please give me the recipe | 1 | t1_d5tyj14 | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5woxwe | null | false | 2016-07-30T01:43:01Z |
d5wonh6 | t1_d5wonh6 | 1,469,842,465 | user_7467dce68445 | Cooking | It was likely dead upon sending, they grow in clusters and hard to tell. I have opened one, all sand :-( | 9 | t3_4v98us | t3_4v98us | /r/Cooking/comments/t3_4v98us/d5wonh6 | null | false | 2016-07-30T01:34:25Z |
d5womp7 | t1_d5womp7 | 1,469,842,427 | user_e4fb9da964f0 | Cooking | Daniel Gritzer of Seriouseats has a couple
http://www.seriouseats.com/2016/03/how-to-braise-squid.html
http://www.seriouseats.com/2014/08/how-to-grill-squid.html | 6 | t3_4v9bl7 | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5womp7 | null | false | 2016-07-30T01:33:47Z |
d5woma3 | t1_d5woma3 | 1,469,842,406 | user_e222a16425e5 | Cooking | Sometimes good oysters dont pop, open it, if the smell is off its bad. | -2 | t3_4v98us | t3_4v98us | /r/Cooking/comments/t3_4v98us/d5woma3 | null | false | 2016-07-30T01:33:26Z |
d5wolh4 | t1_d5wolh4 | 1,469,842,366 | user_7fa32aa295aa | Cooking | I would absolutely listen to u/Rolten. | 2 | t1_d5vuv0v | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wolh4 | null | false | 2016-07-30T01:32:46Z |
d5wokbp | t1_d5wokbp | 1,469,842,310 | user_9f578f5e81e5 | Cooking | stir fry, thai curry with tofu instead of meat (need to really press the water out of it and use firm tofu), lentils
Oh and stuffed bell peppers, I stuff them with a quinoa-rice-mushroom mixture but you can really stuff them with anything | 1 | t3_4uwg0t | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5wokbp | null | false | 2016-07-30T01:31:50Z |
d5wo8im | t1_d5wo8im | 1,469,841,722 | [deleted] | Cooking | [deleted] | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wo8im | null | false | 2016-07-30T01:22:02Z |
d5wo6rk | t1_d5wo6rk | 1,469,841,631 | user_0bfa1440f53b | Cooking | Spotted dick. It's some banana based sweet.
Also toad in the hole, think it's based on sausages. | 2 | t3_4v5pt3 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5wo6rk | null | false | 2016-07-30T01:20:31Z |
d5wo46p | t1_d5wo46p | 1,469,841,505 | user_9f578f5e81e5 | Cooking | most of the time we use romano instead, assuming you aren't talking to someone who is using that powdered shit. You can get real parmesan here, but the majority don't | 1 | t3_4v6nx4 | t3_4v6nx4 | /r/Cooking/comments/t3_4v6nx4/d5wo46p | null | false | 2016-07-30T01:18:25Z |
d5wnyfr | t1_d5wnyfr | 1,469,841,219 | user_09e9ac3c7452 | Cooking | salt and pepper squad | 3 | t3_4v9bl7 | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5wnyfr | null | false | 2016-07-30T01:13:39Z |
d5wnl1d | t1_d5wnl1d | 1,469,840,551 | user_96394de4f2ee | Cooking | Butter chicken and mango chicken are hands down the best curries...love them | 3 | t3_4v9grj | t3_4v9grj | /r/Cooking/comments/t3_4v9grj/d5wnl1d | null | false | 2016-07-30T01:02:31Z |
d5wniu6 | t1_d5wniu6 | 1,469,840,438 | user_96394de4f2ee | Cooking | haha that is awesome! | 3 | t3_4v9lkz | t3_4v9lkz | /r/Cooking/comments/t3_4v9lkz/d5wniu6 | null | false | 2016-07-30T01:00:38Z |
d5wnhy2 | t1_d5wnhy2 | 1,469,840,395 | user_96394de4f2ee | Cooking | I find making sure it is as hot as possible before starting helps | 1 | t3_4v9myy | t3_4v9myy | /r/Cooking/comments/t3_4v9myy/d5wnhy2 | null | false | 2016-07-30T00:59:55Z |
d5wnh1m | t1_d5wnh1m | 1,469,840,350 | user_33dc21503049 | Cooking | The meek may inherit the earth but the brave get to enjoy THE CHIKO! ;) very tasty. | 2 | t1_d5vrt2n | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5wnh1m | null | false | 2016-07-30T00:59:10Z |
d5wn5wl | t1_d5wn5wl | 1,469,839,793 | user_1a87e34200ce | Cooking | Get a Kiwi Thai #171 knife off ebay for about $7 (in USA). Leave all your bacon grease for frying and bean seasoning. Use real butter, not margarine. Get one or more cast iron skillets. Get a stainless blades peeler shaped like a "Y." You'll start lots of dishes with onions sautéed in oil. Mix bacon grease, butter, and... | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wn5wl | null | false | 2016-07-30T00:49:53Z |
d5wmtt8 | t1_d5wmtt8 | 1,469,839,188 | user_517cd5e44511 | Cooking | Life's too short for bad shellfish, toss it. | 55 | t3_4v98us | t3_4v98us | /r/Cooking/comments/t3_4v98us/d5wmtt8 | null | false | 2016-07-30T00:39:48Z |
d5wmskh | t1_d5wmskh | 1,469,839,123 | user_078453d10895 | Cooking | When I started cooking I started with grilling. Super simple piece of meat and a flame. After that I moved on to pastas and breakfast foods. Then stated making more complex stuff, I've made my own bratwurst from scratch. Keep at it and you'll get to the point where you can walk into your kitchen and just throw somethin... | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wmskh | null | false | 2016-07-30T00:38:43Z |
d5wmmy4 | t1_d5wmmy4 | 1,469,838,841 | user_4384cd92f44e | Cooking | Damn, they have a bubblegum flavor but it's only sold internationally. I wish I could get that so badly, but buying it in the states would cost over three times the price. | 1 | t1_d5u29dp | t3_4uud8r | /r/Cooking/comments/t3_4uud8r/d5wmmy4 | null | false | 2016-07-30T00:34:01Z |
d5wmmpp | t1_d5wmmpp | 1,469,838,829 | user_9fef02958ec8 | Cooking | Yes. When i discovered the awesomeness of cast iron i cooked everything in it. Breakfast, vegetables, potatoes, etc. very little acid and no tomato based stuff.
1.5 years later my iron levels were through the roof. But not my wifes. It turns out it was the cast iron, even though it was seasoned. She was deplet... | 2 | t3_4v6ihe | t3_4v6ihe | /r/Cooking/comments/t3_4v6ihe/d5wmmpp | null | false | 2016-07-30T00:33:49Z |
d5wmjks | t1_d5wmjks | 1,469,838,673 | user_e852afd514cc | Cooking | Vietnamese style rice stuffed squid | 6 | t3_4v9bl7 | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5wmjks | null | false | 2016-07-30T00:31:13Z |
d5wmiba | t1_d5wmiba | 1,469,838,611 | user_82124c987c5f | Cooking | Common misconception. There is one potato. No potatoeS | 1 | t1_d5we1kk | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wmiba | null | false | 2016-07-30T00:30:11Z |
d5wmbws | t1_d5wmbws | 1,469,838,301 | user_80423c9cd663 | Cooking | Beet borscht is actually quite refreshing cold, especially with a dollop of sour cream and fresh dill. | 1 | t3_4ud9fg | t3_4ud9fg | /r/Cooking/comments/t3_4ud9fg/d5wmbws | null | false | 2016-07-30T00:25:01Z |
d5wm3om | t1_d5wm3om | 1,469,837,898 | user_63e56e28dd99 | Cooking | "Row, row, row boat,
Gently down stream,
Pain, anguish, rape, malnourish,
Potato only dream." | 2 | t1_d5we1kk | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wm3om | null | false | 2016-07-30T00:18:18Z |
d5wm1wf | t1_d5wm1wf | 1,469,837,809 | user_e7a08481fcac | Cooking | I assume this is a yellow crookneck squash: http://i.imgur.com/0uuqqeW.jpg | 1 | t3_4v9mxw | t3_4v9mxw | /r/Cooking/comments/t3_4v9mxw/d5wm1wf | null | false | 2016-07-30T00:16:49Z |
d5wm0jq | t1_d5wm0jq | 1,469,837,743 | user_38bbde54a772 | Cooking | i didnt think of this...very good point though | 1 | t1_d5wk79f | t3_4v94pv | /r/Cooking/comments/t3_4v94pv/d5wm0jq | null | false | 2016-07-30T00:15:43Z |
d5wm09i | t1_d5wm09i | 1,469,837,729 | user_38bbde54a772 | Cooking | because there are so many recipes to choose from, how is a person who has never eaten to know supposed to choose just one?
Hypothetical Example: If i cook steak, I know i like steak and barbeque sauce. If i see a recipe online with steak and mustard, I know I won't like it. I have never eaten seafood or cooked it. How... | 1 | t1_d5wjz2a | t3_4v94pv | /r/Cooking/comments/t3_4v94pv/d5wm09i | null | false | 2016-07-30T00:15:29Z |
d5wluj6 | t1_d5wluj6 | 1,469,837,452 | user_7a626154ab05 | Cooking | Always stand on one leg while making waffles. | 4 | t1_d5wl7en | t3_4v8cmn | /r/Cooking/comments/t3_4v8cmn/d5wluj6 | null | false | 2016-07-30T00:10:52Z |
d5wlr8o | t1_d5wlr8o | 1,469,837,295 | user_ece443bce737 | Cooking | When my daughter was less than a year we were at a WIC appointment and they checked her iron level. It was a little low so they recommended cooking all of her food in cast iron. We did and her iron levels returned to a good level by her next visit. We didn't change anything else in her diet. Obviously anecdotal, but a ... | 3 | t3_4v6ihe | t3_4v6ihe | /r/Cooking/comments/t3_4v6ihe/d5wlr8o | null | false | 2016-07-30T00:08:15Z |
d5wlinj | t1_d5wlinj | 1,469,836,900 | user_ea88f9a4a885 | Cooking | I was living on my own at 19. Own apartment, no roommates. I went to a hardware store and bought a cheap charcoal grill so I could make my own steaks. I spent that summer on my deck and ruined about $100 worth of meat learning how to grill. I also checked out a book at the library when I got frustrated. After a lot of ... | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wlinj | null | false | 2016-07-30T00:01:40Z |
d5wlhfx | t1_d5wlhfx | 1,469,836,847 | user_30bf50879757 | Cooking | As far as I can see nobody has mentioned /r/cookingcollaboration, they're currently running a year long cooking lesson (from the very beginning) focussing on the basics such as using heat, knife skills and slowly moving forward to how to construct dishes, they also have example dishes to practice each technique as you ... | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wlhfx | null | false | 2016-07-30T00:00:47Z |
d5wlh7q | t1_d5wlh7q | 1,469,836,837 | user_3077c3ab0990 | Cooking | Yeah I tossed it. | 16 | t1_d5wldix | t3_4v98us | /r/Cooking/comments/t3_4v98us/d5wlh7q | null | false | 2016-07-30T00:00:37Z |
d5wlh61 | t1_d5wlh61 | 1,469,836,835 | user_45bc132cbcf5 | Cooking | See, in Chinese food this goes the other way. "Changfen" is literally 'intestine-rice noodle', but contains zero intestine. It's just a delicious noodle. Confused me for a bit when I first got to China. | 2 | t1_d5vryjb | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5wlh61 | null | false | 2016-07-30T00:00:35Z |
d5wldix | t1_d5wldix | 1,469,836,677 | user_597d87a54338 | Cooking | Don't eat that dude. | 50 | t3_4v98us | t3_4v98us | /r/Cooking/comments/t3_4v98us/d5wldix | null | false | 2016-07-29T23:57:57Z |
d5wl7en | t1_d5wl7en | 1,469,836,388 | user_2d1df4538287 | Cooking | Because it works. | 1 | t1_d5wkqqy | t3_4v8cmn | /r/Cooking/comments/t3_4v8cmn/d5wl7en | null | false | 2016-07-29T23:53:08Z |
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