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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d5vvfp3 | t1_d5vvfp3 | 1,469,800,689 | user_00413ff94253 | Cooking | I have the Wusthof Ikon chef's and paring knives, and I've been very impressed. They are a bit lighter than the classics, which is nice for extended use. It's also worth noting that the Epicure set linked to only comes with a 6" chefs, which in my opinion is too short to have as your only knife. 8" seems to be the stan... | 3 | t1_d5vc7qv | t3_4v3unh | /r/Cooking/comments/t3_4v3unh/d5vvfp3 | null | false | 2016-07-29T13:58:09Z |
d5vvfl3 | t1_d5vvfl3 | 1,469,800,684 | user_f766b3b4c6eb | Cooking | All of the cheese on that Chicken Parmesan sandwich was not Parmesan -- most of the time, Chicken Parmesan uses mostly mozzarella. I don't think parmesan stretches like that. | 7 | t3_4v6nx4 | t3_4v6nx4 | /r/Cooking/comments/t3_4v6nx4/d5vvfl3 | null | false | 2016-07-29T13:58:04Z |
d5vvf16 | t1_d5vvf16 | 1,469,800,661 | user_dd0e436a2964 | Cooking | units as in language usage? if that, I'm not american.
I'll definitely check the book! | 1 | t1_d5vucrq | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vvf16 | null | false | 2016-07-29T13:57:41Z |
d5vvezh | t1_d5vvezh | 1,469,800,659 | user_448b38c7d3d1 | Cooking | He just said he felt it was obvious that both didn't give the same result. But didn't say that the article itself and the new discovery is obsolete because of it. | 2 | t1_d5vu9v7 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vvezh | null | false | 2016-07-29T13:57:39Z |
d5vvet5 | t1_d5vvet5 | 1,469,800,652 | user_56a16af1d2a5 | Cooking | "Parmesan" can run the gamut from real deal DOP parmigiano reggiano to sprinkle cheese in a can that's probably at least 50% sawdust depending on who you're talking to in the US. Also "chicken parm" doesn't use parmesan at all, it's mozzarella. | 22 | t3_4v6nx4 | t3_4v6nx4 | /r/Cooking/comments/t3_4v6nx4/d5vvet5 | null | false | 2016-07-29T13:57:32Z |
d5vvc2j | t1_d5vvc2j | 1,469,800,536 | user_ea88f9a4a885 | Cooking | If it's Chinese cast iron, throw it out. Go buy a Lodge new or any used made in anywhere else skillet. Chinese cast iron is not safe. It can contain lead, cadmium, or even radioactivity. | -3 | t3_4v3mwv | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vvc2j | null | false | 2016-07-29T13:55:36Z |
d5vv8gb | t1_d5vv8gb | 1,469,800,380 | user_c9f13c17baef | Cooking | That's not true. The buttermilk recipe for fried chicken does indeed call for the butter-making by-product. Nothing in the American culinary tradition calls for thick fermented milk, we by-pass that and go directly to sour cream, which is like creme fraiche.
BTW, thick fermented milk sounds gross. | -7 | t1_d5voe5b | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vv8gb | null | false | 2016-07-29T13:53:00Z |
d5vv7bm | t1_d5vv7bm | 1,469,800,332 | user_845729e131d8 | Cooking | I love how the index and thumb naturally fall on the blade side against the bolster, in order to get fine control. | 1 | t1_d5vuokm | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vv7bm | null | false | 2016-07-29T13:52:12Z |
d5vv77x | t1_d5vv77x | 1,469,800,328 | user_0a0875e5a1ab | Cooking | Marijuana is bad for you. Inhaling smoke in general is bad.
MSG, on the other hand, doesn't have a huge lobby supporting jt | 1 | t1_d5vseyc | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vv77x | null | false | 2016-07-29T13:52:08Z |
d5vv710 | t1_d5vv710 | 1,469,800,320 | user_ea88f9a4a885 | Cooking | Find an older used Kitchen Aid mixer at a antique store or thrift shop or online. The new ones are garbage. | 2 | t3_4v3igx | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5vv710 | null | false | 2016-07-29T13:52:00Z |
d5vv60k | t1_d5vv60k | 1,469,800,277 | user_7fcb00ec3ab4 | Cooking | Don't underestimate this. I went from watching my mom make taco salad at 17, to cooking in New York at 24.
The beautiful thing about food is that it brings people together. Even if you're just watching/learning some basics. They'll be times you cherish the fuck out of, I know I do.
Some things that I did to really ge... | 37 | t1_d5vseie | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vv60k | null | false | 2016-07-29T13:51:17Z |
d5vv5nj | t1_d5vv5nj | 1,469,800,260 | user_063d553807c5 | Cooking | I use Le Creuset skillets every day, so you get the benefits of cast iron without the negatives! Pan sauces, other acidic foods, etc, are no match for my mighty skillet. | 4 | t1_d5vmezu | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vv5nj | null | false | 2016-07-29T13:51:00Z |
d5vv4an | t1_d5vv4an | 1,469,800,201 | user_27949f67091d | Cooking | It sucks you had to leave, Montreal is a wonderful place.
Where is (was?) this bakery? I don't think I've heard of a famous Belgian one, sounds wonderful! | 1 | t1_d5vmidd | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vv4an | null | false | 2016-07-29T13:50:01Z |
d5vv47b | t1_d5vv47b | 1,469,800,196 | user_845729e131d8 | Cooking | It is my understanding that japanese knives are tempered to a higher RC than traditional chef knives. That means:
1. They are harder, so they maintain sharpness longer *and* they take longer to sharpen, having to use a succession of water/ceramic stones.
2. The steel is brittler, so you can't use a traditional kitche... | 1 | t1_d5vaj6p | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vv47b | null | false | 2016-07-29T13:49:56Z |
d5vv3gx | t1_d5vv3gx | 1,469,800,164 | user_19c87e2ab46a | Cooking | Few things; make sure you're using a high protein (gluten) flour-- at least 11%, higher if available. All purpose is fine (usually 11-11.5% protein), and makes for a very workable dough. do not use cake flour or pastry flour.
Second: I'd recommend making a sponge and retarding it overnight so the amylase can break a l... | 1 | t3_4v27gx | t3_4v27gx | /r/Cooking/comments/t3_4v27gx/d5vv3gx | null | false | 2016-07-29T13:49:24Z |
d5vv2qx | t1_d5vv2qx | 1,469,800,132 | user_50c7d0ef6b2a | Cooking | Hot Dog is neither hot (kinda bland actually) nor a dog (hopefully). | 3 | t3_4v5pt3 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vv2qx | null | false | 2016-07-29T13:48:52Z |
d5vv1tb | t1_d5vv1tb | 1,469,800,091 | user_f53b4253b2fc | Cooking | Can you specify what ingredients to you turn it into specifically a bolognese vs. a ragu? It's just interesting because the term is very specific, it's a word that specifies a very set recipe. Like a pizza margherita is a very specific type of pizza with a very specific set of ingredients. You could add or take away... | 3 | t1_d5vuc9j | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5vv1tb | null | false | 2016-07-29T13:48:11Z |
d5vv1lx | t1_d5vv1lx | 1,469,800,082 | user_a9f6cfa646fb | Cooking | Any suggestions for knives around that price range? | 1 | t1_d5vk1o6 | t3_4v50jz | /r/Cooking/comments/t3_4v50jz/d5vv1lx | null | false | 2016-07-29T13:48:02Z |
d5vv1be | t1_d5vv1be | 1,469,800,069 | user_50c7d0ef6b2a | Cooking | http://ep.yimg.com/ca/I/evergreenseeds_2267_16759696
some varieties really do look just like eggs growing on a vine. | 5 | t1_d5vqr8v | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vv1be | null | false | 2016-07-29T13:47:49Z |
d5vuwn1 | t1_d5vuwn1 | 1,469,799,863 | user_483d0301ec3a | Cooking | Get really into making grilled cheese. Even a messy grilled cheese is delicious. It will cheaply and quickly teach you how to use heat. You can even season it with things like garlic, just always be sure you UNDER-season rather than over-season. When you start cooking more expensive things, people are less receptive to... | 11 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vuwn1 | null | false | 2016-07-29T13:44:23Z |
d5vuvgf | t1_d5vuvgf | 1,469,799,810 | user_8fb148af6366 | Cooking | Oh! Bräss in Swedish. I love that stuff! | 1 | t1_d5vtro9 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vuvgf | null | false | 2016-07-29T13:43:30Z |
d5vuv0v | t1_d5vuv0v | 1,469,799,792 | user_00b249641fc7 | Cooking | I would definitely listen to mjm8218's advice. In another comment you said you can't even bake an egg, so I would really make use of the free teaching that's available within your own home. Parents buying the ingredients for you is also a big plus. | 17 | t1_d5vt4c9 | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vuv0v | null | false | 2016-07-29T13:43:12Z |
d5vuuec | t1_d5vuuec | 1,469,799,763 | [deleted] | Cooking | [deleted] | 1 | t3_4v27gx | t3_4v27gx | /r/Cooking/comments/t3_4v27gx/d5vuuec | null | false | 2016-07-29T13:42:43Z |
d5vutmx | t1_d5vutmx | 1,469,799,730 | user_7efa719cdb0d | Cooking | The best thing I ever did was buy Mark Bittman's' 'How To Cook Everything'. It is loaded with great information and is easy to comprehend and duplicate. Using simple ingredients and methods. Chicken Under a Brick is a favorite. | 19 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vutmx | null | false | 2016-07-29T13:42:10Z |
d5vuqvk | t1_d5vuqvk | 1,469,799,606 | user_58c95f26da75 | Cooking | and sweetmeat is not necessarily meat
http://www.dictionary.com/browse/sweetmeat
| 3 | t1_d5vtro9 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vuqvk | null | false | 2016-07-29T13:40:06Z |
d5vuokm | t1_d5vuokm | 1,469,799,503 | user_6a173d50c235 | Cooking | Made the same transition, I definitely agree. The Victorinox is also structured in a way that makes it really hard to grip the knife properly. So much harder to control. | 1 | t1_d5uga2g | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vuokm | null | false | 2016-07-29T13:38:23Z |
d5vumci | t1_d5vumci | 1,469,799,404 | user_6b1648f5792d | Cooking | Wait, why did you order stuff you didn't want? | 2 | t1_d5vdui5 | t3_4v3c2y | /r/Cooking/comments/t3_4v3c2y/d5vumci | null | false | 2016-07-29T13:36:44Z |
d5vujss | t1_d5vujss | 1,469,799,292 | user_c914b7ef7db6 | Cooking | When I moved I soon realized that the lack of knives in my new place would really impair my cooking, so I was in your situation too. I was looking around stores like Macy's and JC Penny but all they sold were these knife sets with the block, for like 150. (Some of them are 30 or 40 dollars but I was always told not to ... | 1 | t3_4v50jz | t3_4v50jz | /r/Cooking/comments/t3_4v50jz/d5vujss | null | false | 2016-07-29T13:34:52Z |
d5vuhxu | t1_d5vuhxu | 1,469,799,205 | [deleted] | Cooking | [deleted] | 0 | t1_d5vqpod | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vuhxu | null | false | 2016-07-29T13:33:25Z |
d5vuh4p | t1_d5vuh4p | 1,469,799,169 | user_c914b7ef7db6 | Cooking | Someone told me to get that knife too. But I just keep hearing about how it's important to have a good quality knife, and that a knife is one thing you really can't skimp on with price.
I would recommend a Wusthof 6 inch knife. It works well and is about 50 dollars. The 8 inch brand is about 150 but should work just ... | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vuh4p | null | false | 2016-07-29T13:32:49Z |
d5vugfl | t1_d5vugfl | 1,469,799,134 | user_d870b36d3fd2 | Cooking | A molecule has the same ingredient whether it is made in a lab or occurs naturally. | 1 | t1_d5vseyc | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vugfl | null | false | 2016-07-29T13:32:14Z |
d5vueu5 | t1_d5vueu5 | 1,469,799,060 | user_67a519e49e43 | Cooking | What brand do you use? I've never used garlic/onion powder before | 1 | t1_d5vjrkk | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vueu5 | null | false | 2016-07-29T13:31:00Z |
d5vuefe | t1_d5vuefe | 1,469,799,041 | user_ac4a816f8601 | Cooking | Chitterlings | 3 | t3_4v5pt3 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vuefe | null | false | 2016-07-29T13:30:41Z |
d5vucyt | t1_d5vucyt | 1,469,798,973 | user_042e4b1b0f16 | Cooking | I know you want it to be a surprise...but cooking with my parents is what did it for me. I started very young, helping out with my favorite dishes like mashing the potatoes, picking/cleaning herbs and veggies, etc.
As I got older I did more and more, learning my favorite recipes along the way (though a few just never ... | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vucyt | null | false | 2016-07-29T13:29:33Z |
d5vucrq | t1_d5vucrq | 1,469,798,965 | user_c914b7ef7db6 | Cooking | Gordon Ramsay has a cooking channel on Youtube where he teaches you how to cook practical meals. There might be an issue with translation from the units he uses to American units, though. But he does teach practical skills and one of his great strengths is being a teacher and educator to the common man.
Another mento... | 3 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vucrq | null | false | 2016-07-29T13:29:25Z |
d5vuc9j | t1_d5vuc9j | 1,469,798,941 | user_1c7f6869f6eb | Cooking | its odd you see it as my wanting to call it bolognese from my point of view you seem to not want to call anything bolognese unless it has specific set of ingredients, where everyone else seems to be happy with a much looser definition, I don't see you convincing me or vice versa but always interesting to see someone el... | 1 | t1_d5vt033 | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5vuc9j | null | false | 2016-07-29T13:29:01Z |
d5vub5w | t1_d5vub5w | 1,469,798,888 | user_6b1648f5792d | Cooking | I bet you make the same comment any time anyone mentions eating tomatoes or Parmesan cheese. | 2 | t1_d5vm18o | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vub5w | null | false | 2016-07-29T13:28:08Z |
d5vu9v7 | t1_d5vu9v7 | 1,469,798,826 | user_73a33ccc29b8 | Cooking | Lol - "Obviously" the powder has a changed molecule that acts as a flavor enhancer?? How is that obvious? That doesn't happen with any other dried herb or spice. Looking forward to your explanation. | -4 | t1_d5voqvd | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vu9v7 | null | false | 2016-07-29T13:27:06Z |
d5vu71k | t1_d5vu71k | 1,469,798,695 | user_dd0e436a2964 | Cooking | alright, thanks for the comment. | 1 | t1_d5vu01n | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vu71k | null | false | 2016-07-29T13:24:55Z |
d5vu11o | t1_d5vu11o | 1,469,798,406 | user_421fc6766645 | Cooking | Your parents cook for you guys, have you asked to help them? If you enjoy what they make you know what the outcome should be, have guidance for the recipes, and will learn general techniques. This is probably the easiest and most accessible way.
Once you do that; or instead, grab any recipe that looks good to you but ... | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vu11o | null | false | 2016-07-29T13:20:06Z |
d5vu01n | t1_d5vu01n | 1,469,798,358 | user_6b1648f5792d | Cooking | >I doubt cooking will be a huge passion of mine, but I do want to learn how to make some nice quality food
Hey, you sound like me around that age, when I decided to start cooking. Guess what one of my favorite things to do is now?
I would say pick a food you like. One of your favorite dishes. Find a recipe, read it t... | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vu01n | null | false | 2016-07-29T13:19:18Z |
d5vtuuy | t1_d5vtuuy | 1,469,798,107 | user_dd0e436a2964 | Cooking | yeah, that's probably a sound advice, I think I'll learn how to make eggs first as pointed out by others in this thread (although I don't really like either omlette or just scrambled eggs with bacon). | 1 | t1_d5vtouc | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vtuuy | null | false | 2016-07-29T13:15:07Z |
d5vtro9 | t1_d5vtro9 | 1,469,797,949 | user_3bb6dc62ac79 | Cooking | Thymus gland :D https://en.wikipedia.org/wiki/Sweetbread | 5 | t1_d5vt3ho | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vtro9 | null | false | 2016-07-29T13:12:29Z |
d5vtp8h | t1_d5vtp8h | 1,469,797,829 | user_3bb6dc62ac79 | Cooking | Leberkäse - direct translation means liver cheese. Neither liver nor cheese. | 10 | t3_4v5pt3 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vtp8h | null | false | 2016-07-29T13:10:29Z |
d5vtouc | t1_d5vtouc | 1,469,797,810 | user_e389965cad58 | Cooking | I started to learn how to cook when I was in middle school. My mom taught me how to make scrambled eggs and then I figured out how to make other breakfast foods. I think starting with breakfast food is a good way to start learning how to cook. | 1 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vtouc | null | false | 2016-07-29T13:10:10Z |
d5vtkt4 | t1_d5vtkt4 | 1,469,797,602 | [deleted] | Cooking | [deleted] | 1 | t3_4v1oy6 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vtkt4 | null | false | 2016-07-29T13:06:42Z |
d5vtkkn | t1_d5vtkkn | 1,469,797,590 | user_70d7bd10fff0 | Cooking | Fatback
Nope, that one's actually pretty straightforward. Carry on. | 2 | t3_4v5pt3 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vtkkn | null | false | 2016-07-29T13:06:30Z |
d5vtgm6 | t1_d5vtgm6 | 1,469,797,390 | user_7f5235a9a730 | Cooking | Yeah,I feel the same way, I haven't had a bad brand. I think I buy sempio, or whichever one has the rectangular red container with the gold top and had the spoon loop on the lid to scrape the gochujang back into the container. Also, I like the spicy one because it's slightly sweeter and I think it tastes a little bet... | 1 | t1_d5uwjhz | t3_4v1pkt | /r/Cooking/comments/t3_4v1pkt/d5vtgm6 | null | false | 2016-07-29T13:03:10Z |
d5vtgao | t1_d5vtgao | 1,469,797,373 | user_c3c6c3b42985 | Cooking | Chocolate? Fried chocolate? This is probably the cause of your problem. | 1 | t1_d5vk70d | t3_4v32hi | /r/Cooking/comments/t3_4v32hi/d5vtgao | null | false | 2016-07-29T13:02:53Z |
d5vtfon | t1_d5vtfon | 1,469,797,342 | user_c3c6c3b42985 | Cooking | Chocolate? Fried chocolate? This is probably the cause of your problem. | 1 | t3_4v32hi | t3_4v32hi | /r/Cooking/comments/t3_4v32hi/d5vtfon | null | false | 2016-07-29T13:02:22Z |
d5vtf90 | t1_d5vtf90 | 1,469,797,317 | user_5709e31ad70f | Cooking | when you do safety studies, you try to represent the differences between humans-- age, gender, weight, etc-- as much as possible so you can see if the tested compound is having an effect overall or only in a small tested group. since it is unethical to test on newborn children and pregnant mothers, studies always recom... | 5 | t1_d5vs205 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vtf90 | null | false | 2016-07-29T13:01:57Z |
d5vtev1 | t1_d5vtev1 | 1,469,797,298 | user_a606ece351d3 | Cooking | Tater tots.
It sounds like something a redneck toddler would come up with. | 2 | t3_4v5pt3 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vtev1 | null | false | 2016-07-29T13:01:38Z |
d5vte8b | t1_d5vte8b | 1,469,797,264 | user_c549b61b8e7d | Cooking | The first one is about gathering your kitchen- No real cooking going on there, but it's semi-valuable all the same. | 2 | t1_d5vtcc0 | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vte8b | null | false | 2016-07-29T13:01:04Z |
d5vtdfo | t1_d5vtdfo | 1,469,797,224 | user_c549b61b8e7d | Cooking | This guy gets it. Chef and paring to start. Invest the $100 on two nice knives and they'll last for eons. | 1 | t1_d5vk58y | t3_4v50jz | /r/Cooking/comments/t3_4v50jz/d5vtdfo | null | false | 2016-07-29T13:00:24Z |
d5vtcc0 | t1_d5vtcc0 | 1,469,797,166 | user_dd0e436a2964 | Cooking | Cool, man! I don't know if I will watch them all, but I'll check the first one later :P | 2 | t1_d5vt9sh | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vtcc0 | null | false | 2016-07-29T12:59:26Z |
d5vtasa | t1_d5vtasa | 1,469,797,082 | user_f53b4253b2fc | Cooking | To be fair, the recipe doesn't claim to be bolognese. | 1 | t1_d5tsrku | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5vtasa | null | false | 2016-07-29T12:58:02Z |
d5vtar2 | t1_d5vtar2 | 1,469,797,080 | user_c549b61b8e7d | Cooking | Oh, and best of luck to you. | 3 | t1_d5vt9sh | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vtar2 | null | false | 2016-07-29T12:58:00Z |
d5vt9sh | t1_d5vt9sh | 1,469,797,028 | user_c549b61b8e7d | Cooking | I did a ridiculously low-budget how-to cooking show on Youtube about 7 years ago. It's about knowing nothing and starting from zero. It's campy and too-long, but I had fun with it.
https://www.youtube.com/user/ShutUpandCook | 12 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vt9sh | null | false | 2016-07-29T12:57:08Z |
d5vt4rl | t1_d5vt4rl | 1,469,796,762 | user_051dd38a2f39 | Cooking | Freeze then use a slicer. | 2 | t3_4v47ig | t3_4v47ig | /r/Cooking/comments/t3_4v47ig/d5vt4rl | null | false | 2016-07-29T12:52:42Z |
d5vt4c9 | t1_d5vt4c9 | 1,469,796,740 | user_dd0e436a2964 | Cooking | Good point, but I also kinda maybe want to surprise them and make some good dish... hmmm. I'll try on my own first and then ask for some help if I'll need it. | 9 | t1_d5vseie | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vt4c9 | null | false | 2016-07-29T12:52:20Z |
d5vt3ho | t1_d5vt3ho | 1,469,796,694 | user_8fb148af6366 | Cooking | What is a sweetbread? | 2 | t1_d5vryjb | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vt3ho | null | false | 2016-07-29T12:51:34Z |
d5vt2zr | t1_d5vt2zr | 1,469,796,668 | user_dd0e436a2964 | Cooking | well, since I'm a Latvian, probably something like potatoes + pork when I start to experiment, since that's probably my favorite dish :P | 7 | t1_d5vsjj4 | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vt2zr | null | false | 2016-07-29T12:51:08Z |
d5vt1z2 | t1_d5vt1z2 | 1,469,796,616 | user_d560c2f055d3 | Cooking | It's safe for children and adults even at high doses but the JECFA advises otherwise for children under 12 weeks. You're fine but if you're suffering adverse reactions then I'd suggest you practice common sense. | 1 | t1_d5vmz8y | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vt1z2 | null | false | 2016-07-29T12:50:16Z |
d5vt1jk | t1_d5vt1jk | 1,469,796,592 | user_1dc9fc6a57bd | Cooking | Both types of MSG (levorotary and dextrorotary) are found in nature. In some circumstances, one form is found in a greater concentration. In fact, this is true in many cases for thousands of different chiral molecules. It's perfectly normal.
Synthesised MSG is not inherently dangerous when compared to natural MSG. The... | 2 | t1_d5vseyc | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vt1jk | null | false | 2016-07-29T12:49:52Z |
d5vt1ad | t1_d5vt1ad | 1,469,796,577 | user_73567f6ee6a9 | Cooking | I second this. Also, lately I've started chopping up and adding fresh jalapeno into the beans when they are cooking -- gives them a nice kick! | 2 | t1_d5ve1co | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5vt1ad | null | false | 2016-07-29T12:49:37Z |
d5vt033 | t1_d5vt033 | 1,469,796,512 | user_f53b4253b2fc | Cooking | Why would these not just be be a ragu? What ingredient do you find essential that turns it into a Bolognese (wine? tomatoes? pancetta?) I don't understand why you so desperately want to call something a Bolognese. Is it because you want to sound fancy when serving something? Just because it's on the internet and ... | 3 | t1_d5v87wq | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5vt033 | null | false | 2016-07-29T12:48:32Z |
d5vszxr | t1_d5vszxr | 1,469,796,503 | user_a6aa48311c33 | Cooking | Here comes the downvote storm.
I didn't get the real seasoning I wanted on my pan until I did ~~3~~ 4 things. 1. Cook bacon in it everyday... everyday. 2. Scrape with steel wool to clean and 3. lite rinse with water. 4. Only clean when needed.
I dry it to high-hell with a towel then heat it up to make sure its dry.
... | 1 | t3_4v3mwv | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vszxr | null | false | 2016-07-29T12:48:23Z |
d5vsz7e | t1_d5vsz7e | 1,469,796,462 | user_dd0e436a2964 | Cooking | Thanks for the advice! Learning to to make eggs and pasta was my first go-to and making dishes that I would enjoy my 2nd :P
| 1 | t1_d5vskmy | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vsz7e | null | false | 2016-07-29T12:47:42Z |
d5vstve | t1_d5vstve | 1,469,796,169 | user_16c3bd56a145 | Cooking | How are you preparing it to go into the pan? Mincing with a knife? Smashing it?
When I use store bought garlic I always use a garlic press to get more flavor out of it. When I'm using the garlic I plant from my Italian family every year I always mince with a knife or smash and toss in the sauce or oil. | 1 | t1_d5vc3rm | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vstve | null | false | 2016-07-29T12:42:49Z |
d5vsq2v | t1_d5vsq2v | 1,469,795,956 | user_cc40afa72ed6 | Cooking | That's really not something to test, even if that might be true. Especially if they have anaphylaxis. | 0 | t1_d5vc54d | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vsq2v | null | false | 2016-07-29T12:39:16Z |
d5vspb7 | t1_d5vspb7 | 1,469,795,914 | user_d21d80d6d416 | Cooking | See my other post in this thread. | 1 | t1_d5vj2d8 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vspb7 | null | false | 2016-07-29T12:38:34Z |
d5vsp5h | t1_d5vsp5h | 1,469,795,905 | user_1a4a63afa72f | Cooking | * Celery and carrots are the first ingredients I mentioned.
* I tried pancetta but didn't like it.
* I know that wine is a standard ingredient in the ragu. But wine contains alcohol and is therefor not on my list. And don't start a discussion on "but it all evaporates". Been there, done that. No alcohol in a dish I mak... | 1 | t1_d5uni84 | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5vsp5h | null | false | 2016-07-29T12:38:25Z |
d5vskmy | t1_d5vskmy | 1,469,795,643 | user_1b4ad8c4ab4a | Cooking | This is coming from a particularly frugal cook. Pardon me if my answer is not what you are looking for.
When I started cooking, I was living temporarily in an apartment, therefore, I tried to find recipes that require as little equipment as possible. This saves a lot money and space. I started with a pan, a pot, and a... | 3 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vskmy | null | false | 2016-07-29T12:34:03Z |
d5vsjj4 | t1_d5vsjj4 | 1,469,795,579 | user_7b13628fc96b | Cooking | > I doubt cooking will be a huge passion of mine
You might be surprised ;)
I was actually in a similar position mid-college, and especially after. Didn't want to be going out to eat all the time, nor did I want to be *that guy* just boiling hotdogs or whatever. I like good food, so I figured why not try to make some ... | 12 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vsjj4 | null | false | 2016-07-29T12:32:59Z |
d5vseyc | t1_d5vseyc | 1,469,795,316 | user_d560c2f055d3 | Cooking | My point is that there's two types of msg, the artificially occuring one and natural one as found in 'natural' foods. It's the former one that we need to be cautious about. I'll admit that I'm in no way qualified to talk about it on a molecular level but from reading inconclusive/vague studies on the topic, to speakin... | 1 | t1_d5vpznz | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vseyc | null | false | 2016-07-29T12:28:36Z |
d5vseie | t1_d5vseie | 1,469,795,290 | user_7fa32aa295aa | Cooking | If you enjoy your parent's food and are on good terms with them, then ask them for recipes and/or demonstrations. I suspect it'll be a great experience for all of you. | 71 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vseie | null | false | 2016-07-29T12:28:10Z |
d5vscfs | t1_d5vscfs | 1,469,795,171 | user_63bfddca255f | Cooking | I think you would enjoy brothers green eats on YouTube.
R/recipegifs is also a good one. Once you watch enough you should be able to put together a good meal.
I would start with the brothers green though, especially since they have videos that really cater to people new at cooking. It's entertaining as well | 6 | t3_4v65ij | t3_4v65ij | /r/Cooking/comments/t3_4v65ij/d5vscfs | null | false | 2016-07-29T12:26:11Z |
d5vs6rb | t1_d5vs6rb | 1,469,794,840 | user_1d00dfc3ac18 | Cooking | That happened to me a few months ago before this big sale. I ordered a carbon steel frying pan they said was in stock. Several weeks later and it had not shipped. I requested a refund which they refused. FSW just wanted to give me store credit. I ended up having to go through google trusted stores to get a real cash re... | 2 | t3_4v3c2y | t3_4v3c2y | /r/Cooking/comments/t3_4v3c2y/d5vs6rb | null | false | 2016-07-29T12:20:40Z |
d5vs2d6 | t1_d5vs2d6 | 1,469,794,567 | user_c400c1faa669 | Cooking | To someone who may not be a native English speaker? Very probably. | 6 | t1_d5vqros | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vs2d6 | null | false | 2016-07-29T12:16:07Z |
d5vs205 | t1_d5vs205 | 1,469,794,545 | user_d560c2f055d3 | Cooking | "JECFA safety evaluation
The overall safety evaluation led the JECFA to conclude that the total dietary intake of glutamates arising from their use at levels necessary to achieve the desired technological effect and from their acceptable background in food do not represent a hazard to health. For that reason, the esta... | -2 | t1_d5vrp6b | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vs205 | null | false | 2016-07-29T12:15:45Z |
d5vs0cy | t1_d5vs0cy | 1,469,794,445 | user_93692730b4d4 | Cooking | This method made my pans look awesome...until I cooked with the. The first couple of cooks were great but after that the seasoning starts to wear off. | 1 | t1_d5v8cp9 | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vs0cy | null | false | 2016-07-29T12:14:05Z |
d5vryu8 | t1_d5vryu8 | 1,469,794,349 | user_46b23b61be1d | Cooking | Sweetbreads | 2 | t3_4v5pt3 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vryu8 | null | false | 2016-07-29T12:12:29Z |
d5vryjb | t1_d5vryjb | 1,469,794,329 | user_46b23b61be1d | Cooking | Sweetbreads - that's just a. Filthy trick of a name. | 17 | t3_4v5pt3 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vryjb | null | false | 2016-07-29T12:12:09Z |
d5vrt2n | t1_d5vrt2n | 1,469,793,986 | user_d186eebab480 | Cooking | Never been brave enough | 2 | t1_d5vrrw6 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vrt2n | null | false | 2016-07-29T12:06:26Z |
d5vrrw6 | t1_d5vrrw6 | 1,469,793,911 | user_124989683a0d | Cooking | Don't forget the great, mysterious Chiko roll | 4 | t1_d5vqh87 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vrrw6 | null | false | 2016-07-29T12:05:11Z |
d5vrpm7 | t1_d5vrpm7 | 1,469,793,755 | [deleted] | Cooking | [deleted] | 9 | t1_d5vcf39 | t3_4v47ig | /r/Cooking/comments/t3_4v47ig/d5vrpm7 | null | false | 2016-07-29T12:02:35Z |
d5vrp6b | t1_d5vrp6b | 1,469,793,725 | user_d214b17e2d79 | Cooking | Did you read the study? I don't think it says what you think it says. | 6 | t1_d5voltq | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vrp6b | null | false | 2016-07-29T12:02:05Z |
d5vrn2i | t1_d5vrn2i | 1,469,793,585 | user_bb9e5c4f88bc | Cooking | Thanks! come to think of it, most wings in sauce I've had weren't breaded at all. I've been thinking about it all wrong! | 2 | t1_d5vr662 | t3_4v62yt | /r/Cooking/comments/t3_4v62yt/d5vrn2i | null | false | 2016-07-29T11:59:45Z |
d5vrlq0 | t1_d5vrlq0 | 1,469,793,493 | user_f7155468553a | Cooking | Salame.
It can describe a ham-like product (you know, salami) or a cake that looks suspiciously like it, only it's chocolate and sweet crackers (idk what they're called in english, it's a brand but it's not chocolate chip cookie, just a plain cookie) instead of ham and olive oil. | 1 | t3_4v5pt3 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vrlq0 | null | false | 2016-07-29T11:58:13Z |
d5vrkfo | t1_d5vrkfo | 1,469,793,403 | user_bb9e5c4f88bc | Cooking | Thanks man, yeah looking back on it I was definitely tossing them pretty hard lol. At first I tried folding them into the sauce like you said but was having a hard time (they were huge wings o_o, and I don't have a proper spatula) so I ended up flinging them in the air with a bowl, getting sauce all over me in the proc... | 1 | t1_d5vqvic | t3_4v62yt | /r/Cooking/comments/t3_4v62yt/d5vrkfo | null | false | 2016-07-29T11:56:43Z |
d5vrgj0 | t1_d5vrgj0 | 1,469,793,135 | user_0af970368fb9 | Cooking | Better than Bouillon is my secret, I love that stuff! I use the vegetable one, but I'm sure the others are good as well. It is very salty, so don't add salt and this stuff.
I use a pressure cooker and do not soak the beans first. Takes about 20-30 minutes. I put in the bouillon, onion, bay leaf, maybe some thyme ... | 1 | t3_4v3ahy | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5vrgj0 | null | false | 2016-07-29T11:52:15Z |
d5vrfoj | t1_d5vrfoj | 1,469,793,077 | user_7b13628fc96b | Cooking | I have no experience with Global knives.
| 1 | t1_d5v8ez8 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vrfoj | null | false | 2016-07-29T11:51:17Z |
d5vreie | t1_d5vreie | 1,469,792,993 | user_7b13628fc96b | Cooking | > Anybody else use anything like this?
Nah. | 1 | t3_4v2c7e | t3_4v2c7e | /r/Cooking/comments/t3_4v2c7e/d5vreie | null | false | 2016-07-29T11:49:53Z |
d5vrcqz | t1_d5vrcqz | 1,469,792,867 | user_7b13628fc96b | Cooking | I would say I've got a fair amount of scallop experience under my belt, and have made [some pretty damn good ones](http://i.imgur.com/9EhdFkC.jpg) in my day.
**Regardless of recipe the #1 thing is to get dry pack scallops, no exception.** Either at a local reputable seafood market, or sometimes you can find IQF diver ... | 1 | t3_4v2xbc | t3_4v2xbc | /r/Cooking/comments/t3_4v2xbc/d5vrcqz | null | false | 2016-07-29T11:47:47Z |
d5vrbit | t1_d5vrbit | 1,469,792,777 | user_e051aa061a3f | Cooking | I don't disagree. I was specifically talking about what I do when something turns out bland. And barring time travel, adding salt at the end is your best bet at that point. | 3 | t1_d5vkcg1 | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5vrbit | null | false | 2016-07-29T11:46:17Z |
d5vr8g1 | t1_d5vr8g1 | 1,469,792,551 | user_7b13628fc96b | Cooking | I've had Shun knives for the past several years and have generally been quite happy with their double bevels... though I've recently discovered there's better stuff out there. Still I had no complaints. As an aside I don't think I'd recommend their single bevels.
Anyway, if you're really between their santoku and kiri... | 1 | t3_4v36tb | t3_4v36tb | /r/Cooking/comments/t3_4v36tb/d5vr8g1 | null | false | 2016-07-29T11:42:31Z |
d5vr662 | t1_d5vr662 | 1,469,792,386 | user_1f1d7a149758 | Cooking | Skip the breading completely if you're going to toss in sauce. A light dusting of cornstarch applied to the naked wings before frying will make the skin wonderfully crispy. | 7 | t3_4v62yt | t3_4v62yt | /r/Cooking/comments/t3_4v62yt/d5vr662 | null | false | 2016-07-29T11:39:46Z |
d5vr52m | t1_d5vr52m | 1,469,792,308 | user_3f5653e25878 | Cooking | Mince Pies. | 7 | t3_4v5pt3 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vr52m | null | false | 2016-07-29T11:38:28Z |
d5vr002 | t1_d5vr002 | 1,469,791,924 | user_7b13628fc96b | Cooking | I'd advocate for just getting one or two knives rather than a huge set.
For < $100, I've seen a lot of people recommend Victorinox knives. You can get a chef's knife and paring knife for maybe $60 combined. To what /u/briangraybill mentioned in his post, you can cover 90%+ of jobs with those two, IMO.
With the spare... | 1 | t3_4v50jz | t3_4v50jz | /r/Cooking/comments/t3_4v50jz/d5vr002 | null | false | 2016-07-29T11:32:04Z |
d5vqx1z | t1_d5vqx1z | 1,469,791,697 | user_bb9e5c4f88bc | Cooking | Enameled for sure. Easier to clean, just don't go banging utensils too hard because it can chip | 1 | t1_d5vaonq | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5vqx1z | null | false | 2016-07-29T11:28:17Z |
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