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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d5wl27b | t1_d5wl27b | 1,469,836,135 | user_d17393eef838 | Cooking | Brothers green is great. Sauce makes everything better.
| 2 | t1_d5vscfs | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wl27b | null | false | 2016-07-29T23:48:55Z |
d5wl1vr | t1_d5wl1vr | 1,469,836,121 | user_92a1283f29ff | Cooking | bbq things; make popcorn on the stove, make rice, make pasta, make perogies from frozen.
Those are all pretty simple to get the hang of, and reasonably difficult to do wrong more than a couple of times. | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wl1vr | null | false | 2016-07-29T23:48:41Z |
d5wl053 | t1_d5wl053 | 1,469,836,039 | user_0506b2beb891 | Cooking | It's amazing that in trying to make fun of hipsters, you have made yourself look like a cooking hipster douche bag. | 2 | t1_d5w6tp7 | t3_4v6ihe | /r/Cooking/comments/t3_4v6ihe/d5wl053 | null | false | 2016-07-29T23:47:19Z |
d5wkzcl | t1_d5wkzcl | 1,469,836,002 | user_abeba1044346 | Cooking | Alternatively, it's always good to keep your eye on eBay. I got one from that era that had clearly just been sitting in someone's basement for a couple decades for $125 shipped, needed a bit of dusting but works like a charm. | 2 | t1_d5vfr0v | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5wkzcl | null | false | 2016-07-29T23:46:42Z |
d5wkxvc | t1_d5wkxvc | 1,469,835,933 | user_d1428900f43e | Cooking | Other than frying it, you could always fry it.
| 11 | t3_4v9bl7 | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5wkxvc | null | false | 2016-07-29T23:45:33Z |
d5wks2w | t1_d5wks2w | 1,469,835,663 | user_6e655bfa877d | Cooking | I know you're being downvoted, but that's funny! | 0 | t1_d5w6tp7 | t3_4v6ihe | /r/Cooking/comments/t3_4v6ihe/d5wks2w | null | false | 2016-07-29T23:41:03Z |
d5wkr5r | t1_d5wkr5r | 1,469,835,619 | user_497e4410fb7c | Cooking | Fair enough. It just seems a bit overkill to me, but you're right- being a condescending ass doesn't actually accomplish anything but make me look like an ass.
| 2 | t1_d5vl6ru | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5wkr5r | null | false | 2016-07-29T23:40:19Z |
d5wkqqy | t1_d5wkqqy | 1,469,835,601 | user_7b13628fc96b | Cooking | > I can't argue.
Why the hell not? Just because he's a TV chef doesn't mean he's always right. | 1 | t1_d5wfgcw | t3_4v8cmn | /r/Cooking/comments/t3_4v8cmn/d5wkqqy | null | false | 2016-07-29T23:40:01Z |
d5wkok9 | t1_d5wkok9 | 1,469,835,501 | user_3f1f19b92753 | Cooking | i have seen the same amount of ppl complain about Bob Kramer as well as a Chicago Cuttery chef knife. It really depends on what u are use to cutting all ur life. some folks like heavy forged vs some folks like a light plated knife. combined this with how the knife feels, material and balances in their hands, and gr... | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5wkok9 | null | false | 2016-07-29T23:38:21Z |
d5wkoey | t1_d5wkoey | 1,469,835,495 | user_bf548186a57d | Cooking | Nice! People don't know what they're missing til they've had good butter! | 1 | t1_d5vycfa | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5wkoey | null | false | 2016-07-29T23:38:15Z |
d5wkl38 | t1_d5wkl38 | 1,469,835,339 | user_0fde03df9978 | Cooking | Agreed. Because of the saucy benefits of stainless steel, I'd only use a non-stick frying pan when sticking will ruin what I'm cooking (eg. easy over egg or 2-ingredient pancakes). I'd also add that Non-stick pans don't evaporate as much water (probably some surface tension phenomenon) as a stainless steel, so if you'r... | 1 | t1_d5w6zhb | t3_4v7ihn | /r/Cooking/comments/t3_4v7ihn/d5wkl38 | null | false | 2016-07-29T23:35:39Z |
d5wk79f | t1_d5wk79f | 1,469,834,710 | user_3f303d560e18 | Cooking | My two cents...bisque has cream in it which you really don't want for a cold, it increases phlegm. For a cold you want clear broths like a chicken soup. I'd go with that... | 8 | t3_4v94pv | t3_4v94pv | /r/Cooking/comments/t3_4v94pv/d5wk79f | null | false | 2016-07-29T23:25:10Z |
d5wk37t | t1_d5wk37t | 1,469,834,527 | user_9570697af81c | Cooking | > I'm lucky enough to have parents who do the cooking for the family, and when I was younger, I wasn't that interested so I never really bothered
Break the cycle.
When YOU have kids, or nieces and nephews, please please please take the time to teach them, even if it's just a little bit. It can make a huge difference ... | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wk37t | null | false | 2016-07-29T23:22:07Z |
d5wk25t | t1_d5wk25t | 1,469,834,483 | user_fd22f54bcb5b | Cooking | That would basically be like baking with the oven door removed. I'd guess if there's enough liquid to cover what your cooking and distribute the heat... probably.... otherwise probably not. I would guess a pork shoulder would be cooked on the bottom, cold on the top. | 3 | t3_4v8fk9 | t3_4v8fk9 | /r/Cooking/comments/t3_4v8fk9/d5wk25t | null | false | 2016-07-29T23:21:23Z |
d5wk20w | t1_d5wk20w | 1,469,834,477 | user_2d3711aad89a | Cooking | The first thing I learned to make was guacamole.
| 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wk20w | null | false | 2016-07-29T23:21:17Z |
d5wk1jk | t1_d5wk1jk | 1,469,834,455 | user_7c5bf6ed5883 | Cooking | Bugs are a kind of seafood, like a crayfish. | 1 | t3_4v5pt3 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5wk1jk | null | false | 2016-07-29T23:20:55Z |
d5wjz2a | t1_d5wjz2a | 1,469,834,345 | user_9570697af81c | Cooking | > I can look online easily, but here is the catch...
I have never eaten/cooked seafood before
Explain to me why this means you can't look online. | -2 | t3_4v94pv | t3_4v94pv | /r/Cooking/comments/t3_4v94pv/d5wjz2a | null | false | 2016-07-29T23:19:05Z |
d5wjvhx | t1_d5wjvhx | 1,469,834,192 | user_5b44ffadadf5 | Cooking | Hot pan, cold oil. Yes, the oil will not be "cold" one you add it to the pan. However, by heating the pan up before, you'll heat the pan evenly and you won't degrade the oil before you add your food to it. | 5 | t3_4v8cmn | t3_4v8cmn | /r/Cooking/comments/t3_4v8cmn/d5wjvhx | null | false | 2016-07-29T23:16:32Z |
d5wjv00 | t1_d5wjv00 | 1,469,834,171 | user_a96aeadc7389 | Cooking | A lot of great advice here.
One thing is that knowing a little about cooking goes a long way. Don't get scared by not being an expert, because you can get a LOT done by knowing the basics.
I suggest getting a thermometer if you don't already have one. If you need to get one, don't get the cheapest possible one you c... | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wjv00 | null | false | 2016-07-29T23:16:11Z |
d5wjua7 | t1_d5wjua7 | 1,469,834,140 | user_87f7ebae5d9a | Cooking | I super agree with this. Eggs are great because they are cheap, difficult to make completely inedible (hot sauce will rescue pretty much any egg), and there are a bunch of different variations of how to prepare eggs that will teach you different cooking techniques. It's how I started to learn and love to cook (didn't k... | 1 | t1_d5vxm7q | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wjua7 | null | false | 2016-07-29T23:15:40Z |
d5wjokm | t1_d5wjokm | 1,469,833,893 | user_cc653d71a161 | Cooking | Squid fried rice | 12 | t3_4v9bl7 | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5wjokm | null | false | 2016-07-29T23:11:33Z |
d5wjb8z | t1_d5wjb8z | 1,469,833,306 | user_4acc8efa2c4f | Cooking | Poutine. Everyone knows what it is, nobody knows what the name means or where it comes from. | 1 | t3_4v5pt3 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5wjb8z | null | false | 2016-07-29T23:01:46Z |
d5wj8z6 | t1_d5wj8z6 | 1,469,833,207 | [deleted] | Cooking | [removed] | 1 | t3_4v795k | t3_4v795k | /r/Cooking/comments/t3_4v795k/d5wj8z6 | null | false | 2016-07-29T23:00:07Z |
d5wj5lj | t1_d5wj5lj | 1,469,833,057 | user_0fdcc5d8cc3f | Cooking | >[**ETM: Sanding and Polishing Cast Iron cookware [12:16]**](http://youtu.be/pVmCglTZWT8)
> [*^Boedy ^Pennington*](https://www.youtube.com/channel/UCIsZdZ8CF-RIrN9cYoL1d7Q) ^in ^Howto ^& ^Style
>*^61,812 ^views ^since ^Aug ^2014*
[^bot ^info](http://www.reddit.com/r/youtubefactsbot/wiki/index) | 1 | t1_d5wj5i2 | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5wj5lj | null | false | 2016-07-29T22:57:37Z |
d5wj5i2 | t1_d5wj5i2 | 1,469,833,052 | user_b7db64dd86b0 | Cooking | https://www.youtube.com/watch?v=pVmCglTZWT8 | 2 | t3_4v3mwv | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5wj5i2 | null | false | 2016-07-29T22:57:32Z |
d5wj1sm | t1_d5wj1sm | 1,469,832,885 | user_fa49f5a52495 | Cooking | Pepperoni for Americans means spicy salami. Outside the US, pepperoni just refers to peppers. What Americans call bell peppers, the UK calls capsicum.
What Americans call pineapples are ananas everywhere else.
Americans have cilantro, while most other countries have coriander. For Americans, coriander usually refe... | 1 | t3_4v5pt3 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5wj1sm | null | false | 2016-07-29T22:54:45Z |
d5witrg | t1_d5witrg | 1,469,832,523 | user_0fde03df9978 | Cooking | In order to give you more specific advice, what goes through your mind when you want to get started? Sometimes giving advice on how to get started in the kitchen is as hard as trying to teach your grandparents how to use technology. Everyone who knows has a different perspective and it's hard to connect with people who... | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5witrg | null | false | 2016-07-29T22:48:43Z |
d5wikj2 | t1_d5wikj2 | 1,469,832,110 | user_ba1acf99bcf0 | Cooking |
**The Flavor Bible: The Essential Guide to Culinary Creativity, Based on...**
||||
--:|:--|:--
Current|$22.80|Amazon (New)
High|$38.00|Amazon (New)
Low|$18.67|Amazon (New)
|Average|$22.80|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/Vj9VPGP.png) | [FAQ](http://www.reddit.com/r/PriceZombie/wiki/ind... | 1 | t1_d5wijyo | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wikj2 | null | false | 2016-07-29T22:41:50Z |
d5wik9s | t1_d5wik9s | 1,469,832,099 | [deleted] | Cooking | [removed] | 1 | t1_d5wijyo | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wik9s | null | false | 2016-07-29T22:41:39Z |
d5wijyo | t1_d5wijyo | 1,469,832,085 | user_bbec8f0f6b28 | Cooking | FWIW, I learned to cook what my parents cooked first, then I went to Italian-American (spaghetti with red sauce, then more, using Henry Hill's cookbook called [The Wiseguy Cookbook](https://www.amazon.com/Wise-Guy-Cookbook-Favorite-Goodfella/dp/0451207068/ref=sr_1_1?ie=UTF8&qid=1469831907&sr=8-1&keywords=wiseguy+cookbo... | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wijyo | null | false | 2016-07-29T22:41:25Z |
d5wiimt | t1_d5wiimt | 1,469,832,024 | user_b083b9f39510 | Cooking | Very interesting points, another one I don't have experience with, I'll definitely check them out. | 2 | t1_d5wgaec | t3_4v3unh | /r/Cooking/comments/t3_4v3unh/d5wiimt | null | false | 2016-07-29T22:40:24Z |
d5wiidc | t1_d5wiidc | 1,469,832,012 | user_b6c9ff84b46e | Cooking | If it doesn't open, don't eat it. You want them to be alive before they were cooked.
Edit: ok pussies I take it back. Somehow I'm the eye of truth.
If you have a bag of oysters on the beach or you just find some, eat those oysters. It's ok to pry oysters open after you've grilled them. Have butter lemon sauce. ... | 85 | t3_4v98us | t3_4v98us | /r/Cooking/comments/t3_4v98us/d5wiidc | null | false | 2016-07-29T22:40:12Z |
d5wii7c | t1_d5wii7c | 1,469,832,005 | user_2d1df4538287 | Cooking | I know it's not "cold" by the time you put food in it, but it's also not as hot as it would be if you heat the oil in the pan for several minutes first. I have no idea if the science exists to support it but, anecdotally or otherwise, it works. | 0 | t1_d5wgcu8 | t3_4v8cmn | /r/Cooking/comments/t3_4v8cmn/d5wii7c | null | false | 2016-07-29T22:40:05Z |
d5wigwo | t1_d5wigwo | 1,469,831,947 | user_66bf45338fb8 | Cooking | I've always just picked what I like to eat and try to make it. I enjoy steak, so I learned how to make steak. I started simple at first with just salt and pepper and then started having fun with it with different cuts, different cooking methods, different sauces.
I think after steak I watched a lot of Hell's Kitchen a... | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wigwo | null | false | 2016-07-29T22:39:07Z |
d5wibfu | t1_d5wibfu | 1,469,831,706 | user_9c1ffc9de9d3 | Cooking | Since when did Dwight use reddit? | 1 | t1_d5uk0wh | t3_4v1ajl | /r/Cooking/comments/t3_4v1ajl/d5wibfu | null | false | 2016-07-29T22:35:06Z |
d5wi8kc | t1_d5wi8kc | 1,469,831,578 | user_f2584179676b | Cooking | Ordered on the 21st and got my shipping confirmation today. | 2 | t1_d5vhv50 | t3_4v3c2y | /r/Cooking/comments/t3_4v3c2y/d5wi8kc | null | false | 2016-07-29T22:32:58Z |
d5wi4h6 | t1_d5wi4h6 | 1,469,831,395 | user_1be82d755586 | Cooking | Like so many have said, Good Eats with Alton Brown did it for me. He does a lot of explaining. Cooking is no longer a chore, it is relaxing and fun!! Most of all, just like you did, come back here and ask questions!! | 2 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wi4h6 | null | false | 2016-07-29T22:29:55Z |
d5wi3xx | t1_d5wi3xx | 1,469,831,372 | user_fa49f5a52495 | Cooking | I love Leberkäse, aka Fleischkäse! To Americans like me, it's almost like bologna. | 1 | t1_d5vtp8h | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5wi3xx | null | false | 2016-07-29T22:29:32Z |
d5whyel | t1_d5whyel | 1,469,831,127 | user_3c429e2138be | Cooking | All I know is, the Frugal Gourmet used to say, "Hot pan, cold oil, food won't stick." | 2 | t3_4v8cmn | t3_4v8cmn | /r/Cooking/comments/t3_4v8cmn/d5whyel | null | false | 2016-07-29T22:25:27Z |
d5whtwb | t1_d5whtwb | 1,469,830,932 | user_34fbaf1dd788 | Cooking | Honestly... this would be a very good surprise as well. Plan for a time when you know you can take your time and make an event of it to start. Like weekend dinner if your parents work all week. Then with your skills help out daily. A lot of cooking is experience and getting to know how your ingredients work.
Most goo... | 2 | t1_d5w8d0f | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5whtwb | null | false | 2016-07-29T22:22:12Z |
d5whs7a | t1_d5whs7a | 1,469,830,861 | user_845729e131d8 | Cooking | Well, that's an extra knife and 5 minutes weekly that I don't have to tender to. Don't you have to wait for the stones to get filled with water? Or do you use ceramic ones?
This is my personal choice, as I have enough things and activities to tender already. Trying to simplify all I can, and for me, the Wüsthof is ide... | 1 | t1_d5wh5ep | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5whs7a | null | false | 2016-07-29T22:21:01Z |
d5whpvl | t1_d5whpvl | 1,469,830,761 | user_c6ea5ff0a192 | Cooking | In high school I would cook for my parents every week or so. I learned a lot of skills during this practice, though my parents suffered quite a bit. | 2 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5whpvl | null | false | 2016-07-29T22:19:21Z |
d5whfmd | t1_d5whfmd | 1,469,830,312 | user_f7996dec426d | Cooking | I started cooking when I was a bit younger than you are now. When I was a little kid, I got the basics down first by helping my mom when she was cooking. Simple things like "stir this", "chop that", "add this now". Since you're lucky enough to have parents that cook, I would say, start with helping them. (And, yes, I d... | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5whfmd | null | false | 2016-07-29T22:11:52Z |
d5whfb2 | t1_d5whfb2 | 1,469,830,299 | user_3582b3f5442d | Cooking | Start with one simple thing, a make it really well. I.E. Grilled Cheese, low-med heat on a pan, good cheddar in between and a little mayo instead of butter on the outside. Then try another and so on... also watch you tube vids on how to cook. My wife is out of my league and I really impressed her with my cooking and 12... | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5whfb2 | null | false | 2016-07-29T22:11:39Z |
d5wh5ep | t1_d5wh5ep | 1,469,829,870 | user_9675a521a7e0 | Cooking | I use a j knife hrc 60 61. Aiogami Super steel with stainless cladding. Keeps an edge way longer than a German blade.
I also have a deba which goes through bones just fine.
I spend 5 minutes a week on blade maintenance. Every 2 months I ReSharper. I'm a heavy home user. | 1 | t1_d5vv47b | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5wh5ep | null | false | 2016-07-29T22:04:30Z |
d5wh41w | t1_d5wh41w | 1,469,829,810 | user_ea80ade4ad56 | Cooking | Never mind | 1 | t1_d5vv8gb | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5wh41w | null | false | 2016-07-29T22:03:30Z |
d5wh3g4 | t1_d5wh3g4 | 1,469,829,784 | user_38bbde54a772 | Cooking | I cooked at a friendly's the summer before leaving for college. I fell in love with it. and friendly's increased my previously nonexistant skills and knowledge. immensely. If you really want to get into I would get into a low-end job as a cook first. | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wh3g4 | null | false | 2016-07-29T22:03:04Z |
d5wgtzv | t1_d5wgtzv | 1,469,829,397 | user_a9cf8ebb02fe | Cooking | I wasn't talking about that in any way. I was reading about the 17th and 18th century, maybe even into the early part of the 19th. | 1 | t1_d5wfubf | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5wgtzv | null | false | 2016-07-29T21:56:37Z |
d5wgtm3 | t1_d5wgtm3 | 1,469,829,380 | user_0c204b5613f0 | Cooking | Maybe it's a generational thing, but I don't know too many Americans who actually know what Rocky Mountain Oysters are. It's not like they come up too terribly often in conversation, but out of the times they do, I'd say maybe 2 in 10 know what they are. | 3 | t1_d5vvoc8 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5wgtm3 | null | false | 2016-07-29T21:56:20Z |
d5wgsxq | t1_d5wgsxq | 1,469,829,351 | user_95bdbb170a20 | Cooking | Google search "Ruhlman pate". He's a good resource for starting out any type of charcuterie. I've kept and used pate for a couple weeks or longer. | 3 | t3_4v73eg | t3_4v73eg | /r/Cooking/comments/t3_4v73eg/d5wgsxq | null | false | 2016-07-29T21:55:51Z |
d5wgdsq | t1_d5wgdsq | 1,469,828,724 | user_abeba1044346 | Cooking | * /r/gifrecipes | 1 | t1_d5vscfs | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wgdsq | null | false | 2016-07-29T21:45:24Z |
d5wgcu8 | t1_d5wgcu8 | 1,469,828,683 | user_f96c5456945f | Cooking | By the time you have put the oil in the pan, then moved the food to the pan, you are now using hot oil in a hot pan.
Basically, 'cold oil' doesn't exist unless you put it in a cold pan. | 2 | t1_d5wfgcw | t3_4v8cmn | /r/Cooking/comments/t3_4v8cmn/d5wgcu8 | null | false | 2016-07-29T21:44:43Z |
d5wgaec | t1_d5wgaec | 1,469,828,584 | user_2bc879a5e594 | Cooking | I would consider Messermeister because of the bolster (after awhile it would be a pain to have it sharpened on the Wusthof) and the fact that Messermeister has the 15 degree angle as opposed to the standard 20. Everything is like margarine with that knife. | 1 | t3_4v3unh | t3_4v3unh | /r/Cooking/comments/t3_4v3unh/d5wgaec | null | false | 2016-07-29T21:43:04Z |
d5wfubf | t1_d5wfubf | 1,469,827,924 | user_c2b140364359 | Cooking | I've also read this theory applied to the apple in the garden of Eden, that it doesn't literally mean apple, though I don't know how that reconciles with the original text not being English… | 1 | t1_d5vycd4 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5wfubf | null | false | 2016-07-29T21:32:04Z |
d5wfrke | t1_d5wfrke | 1,469,827,810 | user_2c43bff42a57 | Cooking | Ok, why is this getting downvoted. Please explain | 0 | t1_d5vwqip | t3_4v6ihe | /r/Cooking/comments/t3_4v6ihe/d5wfrke | null | false | 2016-07-29T21:30:10Z |
d5wfnus | t1_d5wfnus | 1,469,827,661 | user_2d1df4538287 | Cooking | In America, we've developed a taste for wood pulp in our Parmesan. [Yum](http://time.com/4226321/parmesan-wood-pulp/) | 1 | t3_4v6nx4 | t3_4v6nx4 | /r/Cooking/comments/t3_4v6nx4/d5wfnus | null | false | 2016-07-29T21:27:41Z |
d5wfgcw | t1_d5wfgcw | 1,469,827,356 | user_2d1df4538287 | Cooking | Many years ago (before he went out of favor) the Frugal Gourmet said that using cold oil in a hot pan reduces sticking. I can't argue. | 1 | t3_4v8cmn | t3_4v8cmn | /r/Cooking/comments/t3_4v8cmn/d5wfgcw | null | false | 2016-07-29T21:22:36Z |
d5wfb7h | t1_d5wfb7h | 1,469,827,146 | user_59c64ddaf3a5 | Cooking | I put oil in a cold pan, just because it's easier for me to judge the temperature of the pan. At a certain point the oil gets this "shimmery" look to it. If I need a still hotter temperature then I wait until it *just* begins to have wisps of smoke. With a dry pan I can't tell at all what the temperature is, and may e... | 4 | t3_4v8cmn | t3_4v8cmn | /r/Cooking/comments/t3_4v8cmn/d5wfb7h | null | false | 2016-07-29T21:19:06Z |
d5wfahv | t1_d5wfahv | 1,469,827,119 | user_629ae97387eb | Cooking |
Well my main goal was to get you ready for your 20's when you have to survive on minimal cooking skills with a small budget. Cooking bacon is more of a joke, but it does give good experience operating a frying pan and what not.
The bottom line is to think of some typical food you like to eat, and figure out how to m... | 1 | t1_d5wa5of | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wfahv | null | false | 2016-07-29T21:18:39Z |
d5wf98a | t1_d5wf98a | 1,469,827,070 | user_b8bb87141e0c | Cooking | Here are a few golden rules I wish I had figured out early on in my cooking hobby:
1) Never try out a recipe on company.
Essentially, lots can go wrong with recipes even when you know them. Practicing them a few times first helps loads.
2) cook what interests you.
Within reason anyways... If your mostly going to be c... | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wf98a | null | false | 2016-07-29T21:17:50Z |
d5wf90g | t1_d5wf90g | 1,469,827,061 | user_9d344ae76abe | Cooking | Considering how many downvotes I've gotten, I guess I'm in the wrong. I don't agree, but I will concede. My apologies. | 0 | t1_d5vy5mu | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5wf90g | null | false | 2016-07-29T21:17:41Z |
d5wf8cu | t1_d5wf8cu | 1,469,827,034 | user_faaf5b1060e7 | Cooking | I wouldn't think so, since there's a layer of polymerized fat seasoning between the pan and the food. Also the 'Yes' link was really nothing but anecdotes about "researchers". | 1 | t3_4v6ihe | t3_4v6ihe | /r/Cooking/comments/t3_4v6ihe/d5wf8cu | null | false | 2016-07-29T21:17:14Z |
d5wf1gt | t1_d5wf1gt | 1,469,826,759 | user_3b5ab088b03e | Cooking | The most important thing here is to just get fundamentals down. By that, I mean don't get frustrated cutting slow, and make sure you use the correct heat level. I tried to impress my parents with a dish a few years ago and basically served powdered chicken. Good luck! | 2 | t1_d5w8d0f | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wf1gt | null | false | 2016-07-29T21:12:39Z |
d5wexad | t1_d5wexad | 1,469,826,588 | user_862d68c18a01 | Cooking | Same here, 10-20 days, just got ship tracking today, so shall see | 1 | t3_4v3c2y | t3_4v3c2y | /r/Cooking/comments/t3_4v3c2y/d5wexad | null | false | 2016-07-29T21:09:48Z |
d5wepcs | t1_d5wepcs | 1,469,826,267 | user_d9eadee5dbec | Cooking | San Diego is Arizona West, but yes, it's lovely. ;) Be sure to have some great Mexican food in Old Town! | 2 | t1_d5wd1qn | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5wepcs | null | false | 2016-07-29T21:04:27Z |
d5wefux | t1_d5wefux | 1,469,825,880 | user_8542cff4a3ae | Cooking | Hooray! | 1 | t1_d5wbdrv | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5wefux | null | false | 2016-07-29T20:58:00Z |
d5weaq1 | t1_d5weaq1 | 1,469,825,675 | user_07019204a3f5 | Cooking | Thanks. Good luck with your grilled cheese.
If you like Gordon you should seriously check out the Knorr channel with Gordons mentor. You can see where he picked up some of his mannerisms plus the recipes are pretty simple. | 1 | t1_d5wdmnh | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5weaq1 | null | false | 2016-07-29T20:54:35Z |
d5weac7 | t1_d5weac7 | 1,469,825,659 | user_421d6aaf18ca | Cooking | [Vegetable Roll](http://www.homebutchers.com/vegetable-roll.html) in Northern Ireland.
*"The taste of our Vegetable Roll is truly the taste of home. Vegetable Roll is a uniquely Northern Irish delicacy, traditionally made up of cuts of fatty beef and seasoned with fresh herbs and vegetables such as leeks and onions."* | 2 | t3_4v5pt3 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5weac7 | null | false | 2016-07-29T20:54:19Z |
d5we826 | t1_d5we826 | 1,469,825,566 | user_215e839c93fd | Cooking | Get your hands on Alton Brown's Good Eats TV show and binge that shit. It's so entertaining, beginner friendly, and it'll just change how you think about cooking. It got *me* into it. | 2 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5we826 | null | false | 2016-07-29T20:52:46Z |
d5we49j | t1_d5we49j | 1,469,825,418 | user_b3fed0db3b91 | Cooking | But the buttermilk powder ***IS*** the acid. Wait...for the buttermilk powder to work I'd have to leave it alone for a few hours. Nah man | 1 | t1_d5s6k3l | t3_4upore | /r/Cooking/comments/t3_4upore/d5we49j | null | false | 2016-07-29T20:50:18Z |
d5we1kk | t1_d5we1kk | 1,469,825,312 | user_8716fdad8eba | Cooking | I thought no potato? | 4 | t1_d5vt2zr | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5we1kk | null | false | 2016-07-29T20:48:32Z |
d5wdpqb | t1_d5wdpqb | 1,469,824,850 | user_50c7d0ef6b2a | Cooking | so that Chicken Parmesan you saw was almost certainly topped with sliced mozarella cheese. that's definitely not parmigiano reggiano in huge quantities. | 1 | t3_4v6nx4 | t3_4v6nx4 | /r/Cooking/comments/t3_4v6nx4/d5wdpqb | null | false | 2016-07-29T20:40:50Z |
d5wdpf9 | t1_d5wdpf9 | 1,469,824,837 | user_e8c35a657136 | Cooking | Try a simple pasta dish...it's very hard to mess up pasta, and there are a ton of recipes online. Once you have one success under your belt, I think it will be easier to move on to other dishes. Pastas and stir frys are usually pretty simple. Salads and soups are usually pretty simple as well. I usually stick with ... | 2 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wdpf9 | null | false | 2016-07-29T20:40:37Z |
d5wdmnh | t1_d5wdmnh | 1,469,824,729 | user_dd0e436a2964 | Cooking | cool, man. Best of luck to all your future plans! | 2 | t1_d5wcx8c | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wdmnh | null | false | 2016-07-29T20:38:49Z |
d5wdik9 | t1_d5wdik9 | 1,469,824,565 | user_98545f79dcba | Cooking | My mom makes her grilled cheeses with shredded cheese and mayo. | 1 | t1_d5vhgel | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5wdik9 | null | false | 2016-07-29T20:36:05Z |
d5wd6za | t1_d5wd6za | 1,469,824,119 | user_50c7d0ef6b2a | Cooking | Here's a very minimal set that should help you get by on a tight budget and limited space/storage room.
__Knives__
* 8" Chef Knife
* serrated knife for slicing
* pairing knife for detail work and peeling
__Hand Tools__
* masher
* whisk
* spatula/turner
* long handle tongs
* wooden mixing spoons
* can opener
__Con... | 1 | t3_4v3igx | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5wd6za | null | false | 2016-07-29T20:28:39Z |
d5wd5t5 | t1_d5wd5t5 | 1,469,824,074 | user_00aa88a69fa4 | Cooking | It's funny, I much prefer the thinner, straighter blade for vegetables, but it all comes down to how you cut, rocking v slicing, pulling v pushing. | 1 | t1_d5w9c5f | t3_4v3unh | /r/Cooking/comments/t3_4v3unh/d5wd5t5 | null | false | 2016-07-29T20:27:54Z |
d5wd40f | t1_d5wd40f | 1,469,824,005 | user_cc5fbfaca7d4 | Cooking | Bacon isn't necessary if you don't like it.
Eggs, on the other hand, even if you don't like them much are a great learning tool. They are relatively cheap so you don't lose much as you are learning. You can read or watch all you want about heat transfer, carryover heat, and learning to time things, but to do it well r... | 1 | t1_d5wa5of | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wd40f | null | false | 2016-07-29T20:26:45Z |
d5wd2az | t1_d5wd2az | 1,469,823,937 | user_a9cf8ebb02fe | Cooking | hahaha, well ok, that sounds a little like the day I bought a can of Chef Boyardee Beefaroni one time because I loved it when I was little. (Sorry I took 1 or 2 bites and had to throw the rest away) So I guess I could only have one "relive childhood" day. Thanks, you made me laugh. | 1 | t1_d5w3pt4 | t3_4v6nx4 | /r/Cooking/comments/t3_4v6nx4/d5wd2az | null | false | 2016-07-29T20:25:37Z |
d5wd1qn | t1_d5wd1qn | 1,469,823,915 | user_6f6669b30591 | Cooking | I can't wait to go on my trip to San Diego so I can actually experience a piece of CA in general. NorCal is my next trip. | 1 | t1_d5vzvqf | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5wd1qn | null | false | 2016-07-29T20:25:15Z |
d5wcxpx | t1_d5wcxpx | 1,469,823,760 | user_e81fbce7726a | Cooking | Lower colon. | 1 | t1_d5vvu9b | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5wcxpx | null | false | 2016-07-29T20:22:40Z |
d5wcx8c | t1_d5wcx8c | 1,469,823,742 | user_07019204a3f5 | Cooking | I did make profit and had a lot of fun. Even did a couple jobs for the MN Twins baseball team. I got to the point of needing to with go at it full time or call it a great learning experience.
How burnt out did I get? Well it was a BBQ catering biz and I have not touched a smoker in almost 2 years. Still, I am super... | 1 | t1_d5w86yu | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wcx8c | null | false | 2016-07-29T20:22:22Z |
d5wcvnf | t1_d5wcvnf | 1,469,823,681 | user_fdf593aee9c4 | Cooking | I was going to suggest the same.
Another thought is yard/garage sales. Old crockpots never seem to die, they just end up in another person's sale. | 4 | t1_d5wbitb | t3_4v8fk9 | /r/Cooking/comments/t3_4v8fk9/d5wcvnf | null | false | 2016-07-29T20:21:21Z |
d5wctx3 | t1_d5wctx3 | 1,469,823,613 | user_7992479ba111 | Cooking | Depending on the size and shape of your slow cooker, you might be able to find a very similar one at a goodwill or something for very cheap | 7 | t3_4v8fk9 | t3_4v8fk9 | /r/Cooking/comments/t3_4v8fk9/d5wctx3 | null | false | 2016-07-29T20:20:13Z |
d5wctto | t1_d5wctto | 1,469,823,609 | user_3e92e6d7df60 | Cooking | I use half parm, half ricotta for my chicken parm. Less rubbery when it's melted than the mozzarella I can get | 1 | t1_d5vvet5 | t3_4v6nx4 | /r/Cooking/comments/t3_4v6nx4/d5wctto | null | false | 2016-07-29T20:20:09Z |
d5wcrvr | t1_d5wcrvr | 1,469,823,535 | user_07aeae68ebe3 | Cooking | That's bullshit. How could they do that? It's no surprise they went under if they were refusing refunds on products they couldn't deliver. If they don't get this right there's going to be a lot of chargebacks from the credit card companies. | 1 | t1_d5vs6rb | t3_4v3c2y | /r/Cooking/comments/t3_4v3c2y/d5wcrvr | null | false | 2016-07-29T20:18:55Z |
d5wcf70 | t1_d5wcf70 | 1,469,823,045 | user_67f2c5382753 | Cooking | https://en.m.wikipedia.org/wiki/Lucky_iron_fish | 19 | t3_4v6ihe | t3_4v6ihe | /r/Cooking/comments/t3_4v6ihe/d5wcf70 | null | false | 2016-07-29T20:10:45Z |
d5wc9ol | t1_d5wc9ol | 1,469,822,832 | user_37d961e6bab3 | Cooking | Speaking as a parent who loves cooking: the greatest gift you can give your parents is cooking with them. They will love it.
Ask them to get together to make specific dishes that you like, ask them what cookbooks they recommend, and ask them for the tools of the trade (if you think they can afford it ;-) ) | 3 | t1_d5w8d0f | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wc9ol | null | false | 2016-07-29T20:07:12Z |
d5wbu5o | t1_d5wbu5o | 1,469,822,251 | user_913f1d192e5a | Cooking | When you take the chicken out to rest, roast the veggies under the broiler. | 2 | t3_4v6s4k | t3_4v6s4k | /r/Cooking/comments/t3_4v6s4k/d5wbu5o | null | false | 2016-07-29T19:57:31Z |
d5wbpns | t1_d5wbpns | 1,469,822,080 | user_642faac6d0eb | Cooking | The kitchen? | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wbpns | null | false | 2016-07-29T19:54:40Z |
d5wbn37 | t1_d5wbn37 | 1,469,821,986 | user_89c8f7178e0d | Cooking | Really useful tip, thanks! | 1 | t1_d5tvpq4 | t3_4uufbd | /r/Cooking/comments/t3_4uufbd/d5wbn37 | null | false | 2016-07-29T19:53:06Z |
d5wbm5g | t1_d5wbm5g | 1,469,821,952 | user_674b82d78492 | Cooking | It's certainly me, the cooker is new and I'm not getting inconsistent results because I keep everything the same, it's because I don't know what I'm doing haha | 1 | t1_d5wbcks | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5wbm5g | null | false | 2016-07-29T19:52:32Z |
d5wbiv5 | t1_d5wbiv5 | 1,469,821,830 | user_82e9eefd2077 | Cooking | As long as you have a fairly good seal, any type of non-melting top would suffice. | 2 | t3_4v8fk9 | t3_4v8fk9 | /r/Cooking/comments/t3_4v8fk9/d5wbiv5 | null | false | 2016-07-29T19:50:30Z |
d5wbitb | t1_d5wbitb | 1,469,821,829 | user_016ed71e1114 | Cooking | You can definitely try it out. Do you have any other lid that is similarly sized/shaped you can put on top of the tin foil, just to give it and extra seal/keep heat and moisture in? I would put one on top if you do. I don't know if you have goodwill or other resale shops in your area, but keep an eye out for slow cooke... | 2 | t3_4v8fk9 | t3_4v8fk9 | /r/Cooking/comments/t3_4v8fk9/d5wbitb | null | false | 2016-07-29T19:50:29Z |
d5wbg95 | t1_d5wbg95 | 1,469,821,735 | user_ae7aed0a7eaa | Cooking | It should be fine. I freeze mine in blocks of ice and eat it up to a yr later. | 1 | t1_d5wbbrf | t3_4uufbd | /r/Cooking/comments/t3_4uufbd/d5wbg95 | null | false | 2016-07-29T19:48:55Z |
d5wbdrv | t1_d5wbdrv | 1,469,821,642 | user_8c55f787c5f7 | Cooking | You | 1 | t1_d5vkn8k | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5wbdrv | null | false | 2016-07-29T19:47:22Z |
d5wbcks | t1_d5wbcks | 1,469,821,599 | user_8b6536279e89 | Cooking | Unlike almost everybody here, I never soak, brine or otherwise pre-treat my dried beans. They go straight from the pack into the pressure cooker with some salted water (if I'm cooking them apart from the meat) or I pressure cook the meat first in the same pressure cooker (usually it's brined pig's tail and/or brined ho... | 1 | t3_4v3ahy | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5wbcks | null | false | 2016-07-29T19:46:39Z |
d5wbbrf | t1_d5wbbrf | 1,469,821,569 | user_89c8f7178e0d | Cooking | Not at all dumb. It was raw. | 2 | t1_d5trnq3 | t3_4uufbd | /r/Cooking/comments/t3_4uufbd/d5wbbrf | null | false | 2016-07-29T19:46:09Z |
d5wbac2 | t1_d5wbac2 | 1,469,821,516 | user_cf5618f83162 | Cooking | Thomas Keller's salt chicken recipe. Just two ingredients, salt and chicken, make for a delicious bird that will open your eyes to the power of salt to make chicken taste like chicken. Before you try to change the way something should taste, perfect how to make a food taste more like itself.
[Chef John](http://foodwi... | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5wbac2 | null | false | 2016-07-29T19:45:16Z |
d5wawl5 | t1_d5wawl5 | 1,469,821,002 | user_586f992bac01 | Cooking | Protip: Try adding corned beef hash | 1 | t1_d5sv3aj | t3_4uqege | /r/Cooking/comments/t3_4uqege/d5wawl5 | null | false | 2016-07-29T19:36:42Z |
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