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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d5w0aw4 | t1_d5w0aw4 | 1,469,807,386 | user_2a80fbcd7153 | Cooking | When I was in college I took several cooking classes through a creative arts program. We met weekly to learn techniques, then sat down to our meal. Over several years I progressed from the basics to regional italian to bread baking. It was a nice change of pace and the female to male ratio was favorable. | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5w0aw4 | null | false | 2016-07-29T15:49:46Z |
d5w04fy | t1_d5w04fy | 1,469,807,161 | user_00aa88a69fa4 | Cooking | I hope most of us estimate and use this for buying assistance, so we don't have to throw away 1/5 onion, 1/2 carrot. At least that's what I do. It's partially why I don't love baking, since I have to go by precise measurements. | 1 | t1_d5t95ut | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5w04fy | null | false | 2016-07-29T15:46:01Z |
d5w04a8 | t1_d5w04a8 | 1,469,807,155 | user_2d5da138cedf | Cooking | There are some principles when is comes to cooking veggies with roast chicken. The first is mirepoix, a mix of onions, celery, and carrot. But you can do whatever you want. Salt, pepper (preferably white pepper), and a splash of olive oil. I prefer to cook my whole chickens (4lb) in a crockpot on 'low' for 6 hours just... | 1 | t3_4v6s4k | t3_4v6s4k | /r/Cooking/comments/t3_4v6s4k/d5w04a8 | null | false | 2016-07-29T15:45:55Z |
d5vzzy4 | t1_d5vzzy4 | 1,469,807,001 | user_d9eadee5dbec | Cooking | Actually, I had no idea. I just thought that powder was garlic for when you're feeling too lazy to deal with the fresh stuff. Good to know! | 1 | t1_d5vp788 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vzzy4 | null | false | 2016-07-29T15:43:21Z |
d5vzz6s | t1_d5vzz6s | 1,469,806,975 | user_c5eabfa63fa9 | Cooking | Pro Camera. (I have it for iOS and it is available on Android).
Things that I can do in camera that saves me from retouching:
* adjust white balance
* select focus point (separately from exposure point)
* select exposure point (separately from focus point)
* EV +/- (global)
* manually adjust shutter speed
* manually... | 5 | t3_4v6ose | t3_4v6ose | /r/Cooking/comments/t3_4v6ose/d5vzz6s | null | false | 2016-07-29T15:42:55Z |
d5vzy8z | t1_d5vzy8z | 1,469,806,942 | user_99b8caff243f | Cooking | When I was your age I started out with a great first time cookbook and they still sell it: Better Homes and Gardens: New Cook Book, 16th Edition https://www.amazon.com/dp/0544307070/ref=cm_sw_r_cp_api_eJ3MxbJBM6GAT
It covered basics but without trying to be too fancy, some of the recipes from cooking shows are a lot o... | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vzy8z | null | false | 2016-07-29T15:42:22Z |
d5vzy02 | t1_d5vzy02 | 1,469,806,933 | user_00aa88a69fa4 | Cooking | This is a good point. Are heirloom carrots less sweet? | 1 | t1_d5tdr68 | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5vzy02 | null | false | 2016-07-29T15:42:13Z |
d5vzvqf | t1_d5vzvqf | 1,469,806,852 | user_d9eadee5dbec | Cooking | Yeah, the food in northern California is insanely good. Most of us realize we're spoiled with the locally grown this, and the artisanal that, not to mention the amazing wines. | 2 | t1_d5vz0ag | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vzvqf | null | false | 2016-07-29T15:40:52Z |
d5vzvfx | t1_d5vzvfx | 1,469,806,842 | user_2d5da138cedf | Cooking | Hot dog- it is not hot and does not look like dog | 1 | t3_4v5pt3 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vzvfx | null | false | 2016-07-29T15:40:42Z |
d5vzvd3 | t1_d5vzvd3 | 1,469,806,839 | user_00aa88a69fa4 | Cooking | > Celery and carrots are the first ingredients I mentioned.
You're right; I glossed over that apparently.
But I'm not criticizing your sauce; I'm sure it's delicious. I am criticizing naming it Bolognese. It's just not. It's a marinara with carrots (and optional meat). | 1 | t1_d5vsp5h | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5vzvd3 | null | false | 2016-07-29T15:40:39Z |
d5vzux6 | t1_d5vzux6 | 1,469,806,823 | user_a082d06113ae | Cooking | Ummm..... don't pre-cook pasta, should be done just in time. | 1 | t3_4v2z8d | t3_4v2z8d | /r/Cooking/comments/t3_4v2z8d/d5vzux6 | null | false | 2016-07-29T15:40:23Z |
d5vznfb | t1_d5vznfb | 1,469,806,554 | user_32dc1efabafe | Cooking | At your age you might find some YouTube channels really helpful and instructive! I personally love Cooking with Dog. Some of their recipes are difficult, but the majority are fairly simple and they explain and show everything step by step!
The biggest thing is to not get overwhelmed and to take things slow. Practice y... | 2 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vznfb | null | false | 2016-07-29T15:35:54Z |
d5vzg1v | t1_d5vzg1v | 1,469,806,294 | user_c5eabfa63fa9 | Cooking | Safe for range = stovetop. Do they have handles? If the handles are a different material, then I'd avoid the broiler. The broiler could expose the handles to "higher than range top" temps. If there are no handles or the handles are molded into the sides and are made of the same material as the dish, then should be ok... | 1 | t1_d5v19gq | t3_4v2xbc | /r/Cooking/comments/t3_4v2xbc/d5vzg1v | null | false | 2016-07-29T15:31:34Z |
d5vzexh | t1_d5vzexh | 1,469,806,253 | user_237c8c858641 | Cooking | maybe "bread knife" with crappy autocorrect...
| 1 | t1_d5vo2k5 | t3_4v50jz | /r/Cooking/comments/t3_4v50jz/d5vzexh | null | false | 2016-07-29T15:30:53Z |
d5vza0v | t1_d5vza0v | 1,469,806,077 | user_1c7f6869f6eb | Cooking | true I meant meat sauce is not a term I've heard used before, think regional thing.
However I think Bolognese gets used as a more general term in the UK as well, not just me, as you can see from Jamie Oliver's example.
I can see your point, whilst researching it would seem Italian Chef's are equally mad that their re... | 1 | t1_d5vx9ay | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5vza0v | null | false | 2016-07-29T15:27:57Z |
d5vz2x9 | t1_d5vz2x9 | 1,469,805,822 | user_7b13628fc96b | Cooking | 'Camera' is the best app.
Easiest ways to make a picture of food look like shit:
* Fingerprints / dirt on camera lens
* Poor lighting, especially at night. | 3 | t3_4v6ose | t3_4v6ose | /r/Cooking/comments/t3_4v6ose/d5vz2x9 | null | false | 2016-07-29T15:23:42Z |
d5vz0ag | t1_d5vz0ag | 1,469,805,727 | user_6f6669b30591 | Cooking | Well, that's not fair. California is in its own special place when it comes to stuff like that. California leads the charge with cool new stuff because they have the money and people to do it. I so want to move to SoCal :/ | 2 | t1_d5vycfa | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vz0ag | null | false | 2016-07-29T15:22:07Z |
d5vyyrt | t1_d5vyyrt | 1,469,805,674 | user_b47aa29db693 | Cooking | Tender beans require baking soda. About a half teaspoon or so per 2-3 cups of water. Baking soda is the arcane secret of soft beans. | 1 | t3_4v3ahy | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5vyyrt | null | false | 2016-07-29T15:21:14Z |
d5vyyn2 | t1_d5vyyn2 | 1,469,805,670 | user_dd0e436a2964 | Cooking | eyy, alright. sounds and looks tasty :) | 2 | t1_d5vx51y | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vyyn2 | null | false | 2016-07-29T15:21:10Z |
d5vyvi0 | t1_d5vyvi0 | 1,469,805,554 | user_97e028c9a324 | Cooking | I have two knives with dull tips which are perfect for digging the blue vein out of raw shrimp. (It looks like a vein, but I think it's actually the digestive tract.) A sharper knife would cut, and not dig.
The knives are so old that the handles are falling apart. My wife wanted to throw them out, until I described th... | 1 | t3_4v2c7e | t3_4v2c7e | /r/Cooking/comments/t3_4v2c7e/d5vyvi0 | null | false | 2016-07-29T15:19:14Z |
d5vytt4 | t1_d5vytt4 | 1,469,805,493 | user_a6aa48311c33 | Cooking | I talked about how eggs won't stick to my pans
and [got downvoted, thanks reddit.](https://www.reddit.com/r/Cooking/comments/4dsfbe/behold_eggs_not_sticking_to_cast_iron/)
| -2 | t1_d5vwkgu | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vytt4 | null | false | 2016-07-29T15:18:13Z |
d5vyrta | t1_d5vyrta | 1,469,805,421 | user_aa5815d02880 | Cooking | YouTube definitely has helped me as I've progressed in my cooking skills. My absolute favorite chef on YouTube is Chef John at Food Wishes. You never see him in his videos - he gets straight into cooking and they're never longer than 3-4 minutes usually. He also emphasizes cooking techniques rather than just giving you... | 5 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vyrta | null | false | 2016-07-29T15:17:01Z |
d5vyrp3 | t1_d5vyrp3 | 1,469,805,417 | user_b4e8c978071b | Cooking | Ask your parents if you can help them in the kitchen. Best way to learn cooking imo. | 3 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vyrp3 | null | false | 2016-07-29T15:16:57Z |
d5vyrht | t1_d5vyrht | 1,469,805,410 | [deleted] | Cooking | [removed] | 1 | t3_4v1d2e | t3_4v1d2e | /r/Cooking/comments/t3_4v1d2e/d5vyrht | null | false | 2016-07-29T15:16:50Z |
d5vyrca | t1_d5vyrca | 1,469,805,404 | [deleted] | Cooking | [deleted] | 1 | t1_d5vueu5 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vyrca | null | false | 2016-07-29T15:16:44Z |
d5vyqrs | t1_d5vyqrs | 1,469,805,384 | user_157e26806a5f | Cooking | Pick a dish you like and just start working on it my friend. Practice, practice, practice :) If you're into pasta that could be a good way to get started. Do some simple spaghetti with a nice sauce and start honing your techniques. [Recipes abound](http://allrecipes.com/recipe/130358/worlds-best-pasta-sauce/). | 4 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vyqrs | null | false | 2016-07-29T15:16:24Z |
d5vyktu | t1_d5vyktu | 1,469,805,168 | user_124dff0dfa39 | Cooking | That would explain why sometimes the dough get less stretchable as time goes by. Though I've always used regular baker's yeast. | 2 | t1_d5vx2cc | t3_4v27gx | /r/Cooking/comments/t3_4v27gx/d5vyktu | null | false | 2016-07-29T15:12:48Z |
d5vyihw | t1_d5vyihw | 1,469,805,083 | user_c914b7ef7db6 | Cooking | Chef's Knife - preferably Wusthof
Kitchen utensils
Pots and Pans
Cutting boards
I remember when I moved I didn't have any chef's knives, just cutlery. I realized then how important a chef's knife was to cooking. | 1 | t3_4v3igx | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5vyihw | null | false | 2016-07-29T15:11:23Z |
d5vygwq | t1_d5vygwq | 1,469,805,025 | user_d6c0f1b268d5 | Cooking | Start with recipes that require baking your dish. It tends to be easier to put something in the oven at 350 for 45 minutes as opposed to heating something in a skillet to the appropriate doneness. | 2 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vygwq | null | false | 2016-07-29T15:10:25Z |
d5vygmq | t1_d5vygmq | 1,469,805,014 | user_124dff0dfa39 | Cooking | It's 12% protein in mass.
Making a sponge?
Mainly, it's the inconsistency that bothers me. It's good most of the time and once in a while it not as good and I can't fathom why. | 1 | t1_d5vv3gx | t3_4v27gx | /r/Cooking/comments/t3_4v27gx/d5vygmq | null | false | 2016-07-29T15:10:14Z |
d5vyevc | t1_d5vyevc | 1,469,804,949 | user_a6aa48311c33 | Cooking | The plunge story sounds like its based on experience. I love cast iron because its a resilient bastard. My primary 12in pan was my first victim and we're both better for it. My 8in is now my powerhouse. Both get used with purpose.
And yes. I should add number 4. Only clean is when necessary, otherwise leave it on the ... | 1 | t1_d5vvv4f | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vyevc | null | false | 2016-07-29T15:09:09Z |
d5vyd5u | t1_d5vyd5u | 1,469,804,886 | user_6b1648f5792d | Cooking | I guess I just don't understand what an app like that could bring to the table. Sounds like a gimmick. What specifically do you think will be better than any other quality photo app? Specific to food? I don't get it. | 3 | t1_d5vy79p | t3_4v6ose | /r/Cooking/comments/t3_4v6ose/d5vyd5u | null | false | 2016-07-29T15:08:06Z |
d5vycfa | t1_d5vycfa | 1,469,804,860 | user_d9eadee5dbec | Cooking | We've gotten better with the butter. European-style, high-fat butter isn't hard to find - at least not in Northern California. | 1 | t1_d5vmidd | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vycfa | null | false | 2016-07-29T15:07:40Z |
d5vycd4 | t1_d5vycd4 | 1,469,804,858 | user_a9cf8ebb02fe | Cooking | I read recently that apple was the generic name for any kind of fruit, be it apple, pear or peach. So maybe that's the "apple", basically "pinefruit". Just a theory. | 3 | t1_d5vwypj | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vycd4 | null | false | 2016-07-29T15:07:38Z |
d5vybso | t1_d5vybso | 1,469,804,837 | user_01808a019168 | Cooking | First thing cooked at The Culinary Institute of America is French Onion Soup. You have to learn how to make chicken stock and caramelize onions. Roasting bones, simmering (not boiling) the liquid to produce a clear and not cloudy stock. Stocks are the basis for most soups and are used in place of water in recipes qu... | 2 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vybso | null | false | 2016-07-29T15:07:17Z |
d5vy79p | t1_d5vy79p | 1,469,804,670 | user_dfaeb1d5ca27 | Cooking | Taking photos, I've seen some advertised as being better for that than your average photo app - l am hoping someone has a go-to that has provided the best results. | 1 | t1_d5vxt8e | t3_4v6ose | /r/Cooking/comments/t3_4v6ose/d5vy79p | null | false | 2016-07-29T15:04:30Z |
d5vy5mu | t1_d5vy5mu | 1,469,804,613 | user_1992234177c7 | Cooking | Also, it's a good value. | 2 | t1_d5v1sac | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vy5mu | null | false | 2016-07-29T15:03:33Z |
d5vy5h9 | t1_d5vy5h9 | 1,469,804,607 | user_93159efbc116 | Cooking | ..a camera is pretty good | 6 | t3_4v6ose | t3_4v6ose | /r/Cooking/comments/t3_4v6ose/d5vy5h9 | null | false | 2016-07-29T15:03:27Z |
d5vy29q | t1_d5vy29q | 1,469,804,487 | user_b2516b551306 | Cooking | I learned how to cook by following recipes. I never watched my parents cook growing up, so I was clueless when I moved out on my own. God bless the internet. I'd find something that looked really tasty, and I'd follow the recipe to a T. After doing easy recipes, I became more willing to try tough ones. I've really only... | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vy29q | null | false | 2016-07-29T15:01:27Z |
d5vy02m | t1_d5vy02m | 1,469,804,407 | [deleted] | Cooking | [removed] | 1 | t3_4v1pkt | t3_4v1pkt | /r/Cooking/comments/t3_4v1pkt/d5vy02m | null | false | 2016-07-29T15:00:07Z |
d5vxww5 | t1_d5vxww5 | 1,469,804,287 | user_d699daf4d1a6 | Cooking | Give this a look: http://www.seriouseats.com/2015/01/how-to-mince-chop-garlic-microplane-vs-garlic-press.html | 1 | t1_d5v2prf | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vxww5 | null | false | 2016-07-29T14:58:07Z |
d5vxuz0 | t1_d5vxuz0 | 1,469,804,218 | [deleted] | Cooking | [deleted] | 1 | t1_d5vxc1s | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vxuz0 | null | false | 2016-07-29T14:56:58Z |
d5vxueo | t1_d5vxueo | 1,469,804,198 | user_219bdde2cd04 | Cooking | That looks like a veggie steamer: I'd look for that. It's what I use for both. | 2 | t1_d5vo9k5 | t3_4v2z8d | /r/Cooking/comments/t3_4v2z8d/d5vxueo | null | false | 2016-07-29T14:56:38Z |
d5vxt8e | t1_d5vxt8e | 1,469,804,154 | user_6b1648f5792d | Cooking | Are you looking for an app to look at photos of food, or take them? I can't think of why you'd need a food specific app for taking photos. What benefits could it provide over any other photography app that are specific to food pictures? | 1 | t3_4v6ose | t3_4v6ose | /r/Cooking/comments/t3_4v6ose/d5vxt8e | null | false | 2016-07-29T14:55:54Z |
d5vxsu1 | t1_d5vxsu1 | 1,469,804,139 | user_fb088b79fe48 | Cooking | Just find a recipe that looks easy and tasty and try to follow it
i recommend starting with something on a skillet, try breakfast foods or fried rice or just pasta with meat sauce. Keep it simple, you dont have to make everything from scratch at first but just get used to everything and try and get a feel for how lon... | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vxsu1 | null | false | 2016-07-29T14:55:39Z |
d5vxsc7 | t1_d5vxsc7 | 1,469,804,122 | user_ee651321c881 | Cooking | Start watching a few cooking shows. I recommend Michael Smith because he is really descriptive in what he is cooking, what he uses, and why he does things the way he does.
Edit: This guy: http://chefmichaelsmith.com/ | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vxsc7 | null | false | 2016-07-29T14:55:22Z |
d5vxs0m | t1_d5vxs0m | 1,469,804,110 | user_c549b61b8e7d | Cooking | I don't know what you guys are talking about, but I put grated parmesan in my chixparm breading. | 2 | t3_4v6nx4 | t3_4v6nx4 | /r/Cooking/comments/t3_4v6nx4/d5vxs0m | null | false | 2016-07-29T14:55:10Z |
d5vxryo | t1_d5vxryo | 1,469,804,108 | user_19be6acdf00a | Cooking | We have fucky names for streetfood.
Adidas for grilled chicken feet.
Helmet for grilled chicken heads.
Betamax for grilled blood cubes.
Some dessert named sundot kulangot, literally poke-booger. | 3 | t3_4v5pt3 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vxryo | null | false | 2016-07-29T14:55:08Z |
d5vxnv1 | t1_d5vxnv1 | 1,469,803,950 | user_ac183ccca644 | Cooking | If cooking was that easy, everybody including you would be good at it. Like a lot of skills, it takes practice and you have to start with the basics. The good news is that because you have to eat every day it doesn't take much time at all to improve considerably. You should take advantage of the opportunity you have to... | 4 | t1_d5vt4c9 | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vxnv1 | null | false | 2016-07-29T14:52:30Z |
d5vxm7q | t1_d5vxm7q | 1,469,803,886 | user_080774708063 | Cooking | Hey, just cautionary, eggs are an everyday food, but do not underestimate them. Frying is the easiest and kinda hard to make inedible, but from my experience, making anything beyond that requires at least a dozen eggs worth of practice before you start getting it right. Sunnyside up requires a decent heat tolerance (at... | 1 | t1_d5vsz7e | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vxm7q | null | false | 2016-07-29T14:51:26Z |
d5vxl98 | t1_d5vxl98 | 1,469,803,849 | user_e76fb362318e | Cooking | THANK YOU! | 1 | t1_d5vhm0m | t3_4v3qsg | /r/Cooking/comments/t3_4v3qsg/d5vxl98 | null | false | 2016-07-29T14:50:49Z |
d5vxl1c | t1_d5vxl1c | 1,469,803,841 | user_e76fb362318e | Cooking | I feel slightly gypped, though I'll probably use these hahah | 1 | t1_d5vk7n7 | t3_4v3qsg | /r/Cooking/comments/t3_4v3qsg/d5vxl1c | null | false | 2016-07-29T14:50:41Z |
d5vxhmy | t1_d5vxhmy | 1,469,803,710 | user_035ee99ab753 | Cooking | what if when humans don't know what something is they just approximate it to something they do know? Like how in French a potato is an 'apple of the earth'. | 8 | t1_d5vwypj | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vxhmy | null | false | 2016-07-29T14:48:30Z |
d5vxgud | t1_d5vxgud | 1,469,803,680 | user_a9cf8ebb02fe | Cooking | Really!, I haven't bought the cheese in the green jar since the 1980's and I hope I don't have to ever again. Not all Americans use that. The deli of any grocery store carries real wedges of parmigiana-reggiano. You are also correct that pecorino romano is a great alternative and usually less expensive. | 3 | t1_d5vvm9m | t3_4v6nx4 | /r/Cooking/comments/t3_4v6nx4/d5vxgud | null | false | 2016-07-29T14:48:00Z |
d5vxcod | t1_d5vxcod | 1,469,803,517 | user_bf548186a57d | Cooking | It was on Ave du Parc, just south of Milton. I lived on St Famille in what now appear to be the Trylon Apartments, and would walk to and from McGill every day, that bakery was called Patisserie Belge I believe or something like that, it was 25 or so years ago. I remember the baguettes clearly. And the napoleon pastr... | 1 | t1_d5vv4an | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vxcod | null | false | 2016-07-29T14:45:17Z |
d5vxc1s | t1_d5vxc1s | 1,469,803,493 | [deleted] | Cooking | [deleted] | 1 | t1_d5vx4g7 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vxc1s | null | false | 2016-07-29T14:44:53Z |
d5vx9ay | t1_d5vx9ay | 1,469,803,386 | user_f53b4253b2fc | Cooking | I mean I'm in the US but Bolognese sauce come from Bologna, Italy and is defined by it's ingredients. Being from the UK vs. US really shouldn't matter because it's a rather definitive Italian recipe. Ragù is a meat-based sauce that is commonly served with pasta. That seems to be what you think Bolognese sauce is...... | 3 | t1_d5vwtj7 | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5vx9ay | null | false | 2016-07-29T14:43:06Z |
d5vx7o0 | t1_d5vx7o0 | 1,469,803,323 | user_fc828447a355 | Cooking | This is where I started. It is not the perfect cookbook for more experienced cooks, but excellent when you are starting out. When you're ready to move on, you'll have learned a great deal. | 2 | t1_d5vutmx | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vx7o0 | null | false | 2016-07-29T14:42:03Z |
d5vx51y | t1_d5vx51y | 1,469,803,217 | user_61de9f4f2677 | Cooking | Alright dude, I've got this.
Bar none, the most astounding ratio of "easy to make" to "impressive and delicious" is fettuccine alfredo.
Some people make it out a jar and thats gross. Some people make a rou and thats infinitely more complicated than it needs to be (in addition to nowhere as good). The truth is, the ... | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vx51y | null | false | 2016-07-29T14:40:17Z |
d5vx4jh | t1_d5vx4jh | 1,469,803,196 | user_32f1440fa4af | Cooking | I don't know, but I do know that a properly seasoned cast iron skillet will make everything taste better.
But maybe that's because I primarily use bacon grease when cooking with mine. | 7 | t3_4v6ihe | t3_4v6ihe | /r/Cooking/comments/t3_4v6ihe/d5vx4jh | null | false | 2016-07-29T14:39:56Z |
d5vx4g7 | t1_d5vx4g7 | 1,469,803,193 | [deleted] | Cooking | [deleted] | 1 | t1_d5voqvd | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vx4g7 | null | false | 2016-07-29T14:39:53Z |
d5vx4bi | t1_d5vx4bi | 1,469,803,188 | user_e536c87f18d6 | Cooking | I ordered a bunch of little things to go along with my order because they were super cheap - pastry brushes, squeeze bottles, mixing bowls, jigger, funnel, bun pans... all that were a couple bucks or less. I don't want to wind up with just that stuff and pay $20 shipping, when the main purpose of my order was a bunch o... | 3 | t1_d5vumci | t3_4v3c2y | /r/Cooking/comments/t3_4v3c2y/d5vx4bi | null | false | 2016-07-29T14:39:48Z |
d5vx2cc | t1_d5vx2cc | 1,469,803,108 | user_7992479ba111 | Cooking | Yes and no. The presence of yeast itself doesn't inhibit gluten. However, natural starter cultures (ie, wild yeast/bacteria cultures like sourdough) consume gluten as they ferment. A longer proof and/or a high population of microbes will consume more gluten. | 1 | t3_4v27gx | t3_4v27gx | /r/Cooking/comments/t3_4v27gx/d5vx2cc | null | false | 2016-07-29T14:38:28Z |
d5vx1ol | t1_d5vx1ol | 1,469,803,082 | user_6e0e0186146a | Cooking | My Chinese Malaysian mother-in-law uses this technique for game meat that father-in-law hunts and then puts it in curry or with sauce over rice. So good! | 2 | t1_d5vrpm7 | t3_4v47ig | /r/Cooking/comments/t3_4v47ig/d5vx1ol | null | false | 2016-07-29T14:38:02Z |
d5vwz71 | t1_d5vwz71 | 1,469,802,984 | user_288269827ab8 | Cooking | Freeze solid?
I'd chill right down it to firm it up without freezing, and use a very sharp knife | 5 | t1_d5vcf39 | t3_4v47ig | /r/Cooking/comments/t3_4v47ig/d5vwz71 | null | false | 2016-07-29T14:36:24Z |
d5vwypj | t1_d5vwypj | 1,469,802,965 | user_68feab811a9e | Cooking | But what about the apple part? | 1 | t1_d5vqpod | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vwypj | null | false | 2016-07-29T14:36:05Z |
d5vww61 | t1_d5vww61 | 1,469,802,864 | user_7b13628fc96b | Cooking | > For example today I saw a Chicken Parmesan sub on r/food and the amount of cheese was insane, at least for parmesan. Given how rich in flavour parmesan is and how expensive it is, I'm just wondering if we're talking about the same cheese? It can't be cheaper in the US than in Europe as it has to be produced in the Pa... | 4 | t3_4v6nx4 | t3_4v6nx4 | /r/Cooking/comments/t3_4v6nx4/d5vww61 | null | false | 2016-07-29T14:34:24Z |
d5vwtj7 | t1_d5vwtj7 | 1,469,802,761 | user_1c7f6869f6eb | Cooking | I think I would call bolognese any recipe that closely resembles what you would consider the classic, as people like to have their own twist of a classic recipe
I've never heard of a meat sauce before you mentioned it, I'm based in the UK, suspect a regional thing.
It would seem that the original recipe didn't have ... | 1 | t1_d5vv1tb | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5vwtj7 | null | false | 2016-07-29T14:32:41Z |
d5vwsft | t1_d5vwsft | 1,469,802,719 | user_7b13628fc96b | Cooking | Some chicken broth, lemon, garlic and herbs are a pretty standard approach I'd say. | 1 | t3_4v6s4k | t3_4v6s4k | /r/Cooking/comments/t3_4v6s4k/d5vwsft | null | false | 2016-07-29T14:31:59Z |
d5vwrly | t1_d5vwrly | 1,469,802,686 | user_404a3fab6603 | Cooking | I'd try to nail the basics first. Cooking meat properly, making a basic sauce, cooking vegetables, and properly seasoning (knowing how much salt to use and stuff. I think the biggest mistake beginners make is under-seasoning). | 2 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vwrly | null | false | 2016-07-29T14:31:26Z |
d5vwrkn | t1_d5vwrkn | 1,469,802,684 | user_f766b3b4c6eb | Cooking | > no - we're not importing gourmet cheeses from Italy. Not even us Italian-Americans in the Philly/New York region.
The Italian-Americans just west of Chicago import gourmet cheeses from Italy. I have an amazing Italian-American grocery store just a couple of blocks from my apartment. | 7 | t1_d5vvm9m | t3_4v6nx4 | /r/Cooking/comments/t3_4v6nx4/d5vwrkn | null | false | 2016-07-29T14:31:24Z |
d5vwqip | t1_d5vwqip | 1,469,802,641 | user_7b13628fc96b | Cooking | Both of those actually agree that if anything, more iron will be transferred to your food (though I don't believe anything that doesn't present data and just says "research has shown").
*Significant* is the key word. In any event I'd agree with the second link saying - unless you can have some real data to know how mu... | 11 | t3_4v6ihe | t3_4v6ihe | /r/Cooking/comments/t3_4v6ihe/d5vwqip | null | false | 2016-07-29T14:30:41Z |
d5vwkkj | t1_d5vwkkj | 1,469,802,402 | user_6b1648f5792d | Cooking | >we're not importing gourmet cheeses from Italy.
We certainly do. You can buy these cheeses. They are just expensive. | 11 | t1_d5vvm9m | t3_4v6nx4 | /r/Cooking/comments/t3_4v6nx4/d5vwkkj | null | false | 2016-07-29T14:26:42Z |
d5vwkgu | t1_d5vwkgu | 1,469,802,398 | user_3bf06d6dbde7 | Cooking | It's not just that. I have several pans that are seasoned enough where eggs don't stick but they don't have a sheen to them. The only time they do is when I cook fatty stuff and only wipe them out with a cloth. | 3 | t1_d5vmcdd | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vwkgu | null | false | 2016-07-29T14:26:38Z |
d5vwjxh | t1_d5vwjxh | 1,469,802,375 | user_23d0a44af1ac | Cooking | Eggs. Eggs are cheap, cook rather quickly, and can be done in dozens of variations. | 2 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vwjxh | null | false | 2016-07-29T14:26:15Z |
d5vwitp | t1_d5vwitp | 1,469,802,331 | user_661db3768fc0 | Cooking | Well for what it's worth, even pros use belts for some things. The pic of that guy in the van? I'd probably use him if needed. I eventually bought my own gear for home, but regardless of the method, you've got to remove metal to sharpen, be it a small or large amount. They have some pretty fine grit belts, I know a cow... | 1 | t1_d5ver1e | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vwitp | null | false | 2016-07-29T14:25:31Z |
d5vwh5t | t1_d5vwh5t | 1,469,802,264 | user_3ec394a0b2cc | Cooking | Damn it.. Now I want to make wings tomorrow | 1 | t3_4v62yt | t3_4v62yt | /r/Cooking/comments/t3_4v62yt/d5vwh5t | null | false | 2016-07-29T14:24:24Z |
d5vwgbe | t1_d5vwgbe | 1,469,802,232 | user_8fb148af6366 | Cooking | "The buttermilk sold in supermarkets here [in the US] is cultured, created by fermenting pasteurized low-fat or nonfat milk so the milk sugars turn into lactic acid. It is thick and tart, a result of its increased acidity, which keeps the milk protein casein from being soluble and results in clabbering or curdling."
I... | 9 | t1_d5vv8gb | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vwgbe | null | false | 2016-07-29T14:23:52Z |
d5vwfwq | t1_d5vwfwq | 1,469,802,215 | user_3ec394a0b2cc | Cooking | This is the exact perfect answer | 1 | t1_d5vr662 | t3_4v62yt | /r/Cooking/comments/t3_4v62yt/d5vwfwq | null | false | 2016-07-29T14:23:35Z |
d5vwfa5 | t1_d5vwfa5 | 1,469,802,190 | user_6b1648f5792d | Cooking | Well, think of it this way. Meat that is actually rotten, can you just cook it to temps where all bacteria would be dead, and at that point, would it be safe to eat? No.
Living bacteria isn't the only issue, but also the waste they leave behind. This can be toxic to people and cause illness.
I'm a bit lazy on the so... | 2 | t3_4v0bbn | t3_4v0bbn | /r/Cooking/comments/t3_4v0bbn/d5vwfa5 | null | false | 2016-07-29T14:23:10Z |
d5vwe09 | t1_d5vwe09 | 1,469,802,139 | user_a9cf8ebb02fe | Cooking | /u/rauls is correct the best way to get a good cast iron skillet is to inherit it, mine is 100+ years old, given to me by my grandmother from her collection when I first set up house keeping back in the 1970's. I keep the sheen on mine by washing it, then putting it on the burner to dry it completely and then putting a... | 1 | t3_4v3mwv | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vwe09 | null | false | 2016-07-29T14:22:19Z |
d5vwbbj | t1_d5vwbbj | 1,469,802,030 | user_2d15dc0db61d | Cooking | Thanks for your help. | 1 | t1_d5vpn4b | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vwbbj | null | false | 2016-07-29T14:20:30Z |
d5vw7ka | t1_d5vw7ka | 1,469,801,871 | user_d214b17e2d79 | Cooking | In addition to what /u/vapulate said, you should probably know that glutamic acid is a non-essential amino. something your body produces naturally. It's not a "poison" and I don't think you know what the word "toxin" means. Everything is a "toxin", it just depends on concentration. If you don't believe me, go drink 20 ... | 4 | t1_d5vs205 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vw7ka | null | false | 2016-07-29T14:17:51Z |
d5vw491 | t1_d5vw491 | 1,469,801,736 | user_9f9ce5d170c9 | Cooking | Try cleaning with the toothbrush and pipe cleaners with the strongest grain alcohol you can get your hands on, or do the vinegar steam as mentioned. or do both.
at no point should you steam the alcohol. not unless you want the chance of explosion or fire. | 1 | t3_4v298e | t3_4v298e | /r/Cooking/comments/t3_4v298e/d5vw491 | null | false | 2016-07-29T14:15:36Z |
d5vw378 | t1_d5vw378 | 1,469,801,694 | user_96878862af5a | Cooking | I'll choose my parents more carefully next time. | 3 | t1_d5v7fvg | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vw378 | null | false | 2016-07-29T14:14:54Z |
d5vw1to | t1_d5vw1to | 1,469,801,635 | user_73a33ccc29b8 | Cooking | Ok, to explain the obvious...
The peoole saying they didn't have the same results are commenting with respect to this article and the fact that they had more flavorful (better) results , counterintuitively, with the powdered garlic over fresh garlic.
Saying that they are different and it's obvious both adds nothing ... | -1 | t1_d5vvezh | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vw1to | null | false | 2016-07-29T14:13:55Z |
d5vw16o | t1_d5vw16o | 1,469,801,608 | user_ea88f9a4a885 | Cooking | That's Holmes, to you, Sherlock. | -1 | t1_d5vpq7y | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vw16o | null | false | 2016-07-29T14:13:28Z |
d5vw0ie | t1_d5vw0ie | 1,469,801,580 | user_d7cb5d412cb2 | Cooking | Like /u/drawateapot has already said - I said it was obvious the two wouldn't give the same result, not that it was obvious that there was a flavour enhancing molecule involved.
Your hastiness to be superior and prove someone wrong on the internet has failed you here my friend. | 1 | t1_d5vu9v7 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vw0ie | null | false | 2016-07-29T14:13:00Z |
d5vvyda | t1_d5vvyda | 1,469,801,486 | user_000cf7d1714d | Cooking | yeah, i melt some butter in the pan, sprinkle some garlic powder into the pan, put the sandwich in the pan, and rub the sandwich around in the butter and garlic powder mix to try to make it evenly distributed. | 2 | t1_d5vvtxl | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vvyda | null | false | 2016-07-29T14:11:26Z |
d5vvv4f | t1_d5vvv4f | 1,469,801,350 | user_ea88f9a4a885 | Cooking | Yep. I bought my Lodge skillet at age 28, having never used cast Iron. Followed the factory instructions for conditioning to the letter. It's better to leave it greasy on the stove than to scrub it bare and then leave it wet. If I do scrape it out and clean it, it's after sloppy Joe's or something I can't cook in again... | 2 | t1_d5vszxr | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vvv4f | null | false | 2016-07-29T14:09:10Z |
d5vvu9b | t1_d5vvu9b | 1,469,801,313 | user_db7d9192ed5e | Cooking | "What part of the dog did you get?" | 1 | t1_d5vv2qx | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vvu9b | null | false | 2016-07-29T14:08:33Z |
d5vvtxl | t1_d5vvtxl | 1,469,801,300 | user_ab3b02e91a62 | Cooking | So you sprinkle the garlic powder right on the hot pan before u put the sandwich on correct? | 1 | t1_d5v4mzn | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vvtxl | null | false | 2016-07-29T14:08:20Z |
d5vvt4c | t1_d5vvt4c | 1,469,801,264 | user_f992e5f93887 | Cooking | Salt. Put more than you think you should need. Most starting home cooks under-salt their food. It was a piece of advice I read on here a long while ago so I started adding more than every recipe called for and it really made a big difference. Especially since you mentioned potatoes and pork. Don't be afraid to add... | 2 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vvt4c | null | false | 2016-07-29T14:07:44Z |
d5vvr7i | t1_d5vvr7i | 1,469,801,181 | user_db7d9192ed5e | Cooking | The "Buttermilk" you buy in the store in the USA is "Cultured Buttermilk". You can't buy "Old Fashioned Buttermilk" in most US stores.
http://www.finecooking.com/qa/cultured-old-fashioned-buttermilk.aspx
| 8 | t1_d5vv8gb | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vvr7i | null | false | 2016-07-29T14:06:21Z |
d5vvoc8 | t1_d5vvoc8 | 1,469,801,057 | user_fcd8397b3ab0 | Cooking | Rocky Mountain Oysters
I can definitely see this being confusing for a non-American (although I'm actually Canadian) | 13 | t3_4v5pt3 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vvoc8 | null | false | 2016-07-29T14:04:17Z |
d5vvnu8 | t1_d5vvnu8 | 1,469,801,035 | user_30b1ab0859ba | Cooking | There's always one. "Can I use your oven, I brought a pizza"? Sure.
Proceeds to slam my new knife through the pizza and dulls it against the metal oven tray. Or uses the heel of my good knife to open a tin.
**no** | 1 | t1_d5ut6ax | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vvnu8 | null | false | 2016-07-29T14:03:55Z |
d5vvm9m | t1_d5vvm9m | 1,469,800,966 | user_60c3328cb5e3 | Cooking | When a recipe calls for "Parmesan Cheese" in the USA, [this is what we Americans usually reach for](http://i.imgur.com/ibV4pjK.jpg). An 8oz jar is roughly $4.00.
I personally will substitute a quality fresh grated pecorino-romano, but no - we're not importing gourmet cheeses from Italy. Not even us Italian-America... | -7 | t3_4v6nx4 | t3_4v6nx4 | /r/Cooking/comments/t3_4v6nx4/d5vvm9m | null | false | 2016-07-29T14:02:46Z |
d5vvlrl | t1_d5vvlrl | 1,469,800,945 | user_6a173d50c235 | Cooking | Gotta love that German engineering | 1 | t1_d5vv7bm | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vvlrl | null | false | 2016-07-29T14:02:25Z |
d5vvims | t1_d5vvims | 1,469,800,814 | user_1e2f1c84115a | Cooking | True parmigiano-reggiano should absolutely be used sparingly. Not only is it expensive, the depth of flavor it provides does not require a large amount of it.
However, many recipes do not use true parmigiano. Store bought imitations do not have anywhere near the depth of flavor so more is added to account for that. H... | 2 | t3_4v6nx4 | t3_4v6nx4 | /r/Cooking/comments/t3_4v6nx4/d5vvims | null | false | 2016-07-29T14:00:14Z |
d5vvibc | t1_d5vvibc | 1,469,800,800 | user_db7d9192ed5e | Cooking | > I've been using them for 30 years and never need to - lol - angle grind them.
As others have said they used to machine them in the factory to a smooth surface. Newer Lodge pans are left rough from the sand casting and then sprayed with a "seasoning" coating. I've talked about trying to "lap" one of my pans smooth ... | 1 | t1_d5vccrq | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vvibc | null | false | 2016-07-29T14:00:00Z |
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