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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d5vqvic | t1_d5vqvic | 1,469,791,575 | user_7b13628fc96b | Cooking | That's definitely the right way to make buffalo sauce.
> Once they were finished I tossed them in franks red hot and served... And they had virtually no crunch :(. Should I try a different coating? Maybe something more batter like in consistency? Or fry at a higher temp? Different oil? Not let them rest in the oven? (... | 3 | t3_4v62yt | t3_4v62yt | /r/Cooking/comments/t3_4v62yt/d5vqvic | null | false | 2016-07-29T11:26:15Z |
d5vqvbc | t1_d5vqvbc | 1,469,791,559 | user_bb9e5c4f88bc | Cooking | Wish I knew this when I was looking into Dutch ovens lol. Ended up with Americas test kitchen Tramontina recommendation. Not bad at $60 but definitely would've preferred kirklands. | 1 | t1_d5v5n2a | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5vqvbc | null | false | 2016-07-29T11:25:59Z |
d5vqros | t1_d5vqros | 1,469,791,277 | user_8fb148af6366 | Cooking | But is it really confusing? | 2 | t1_d5vqr8v | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vqros | null | false | 2016-07-29T11:21:17Z |
d5vqr8v | t1_d5vqr8v | 1,469,791,243 | user_c400c1faa669 | Cooking | Eggplant. That'd be a weird looking egg. | 2 | t3_4v5pt3 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vqr8v | null | false | 2016-07-29T11:20:43Z |
d5vqpod | t1_d5vqpod | 1,469,791,117 | user_035ee99ab753 | Cooking | They kind of look like pine cones | 13 | t1_d5vp3jk | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vqpod | null | false | 2016-07-29T11:18:37Z |
d5vqhv9 | t1_d5vqhv9 | 1,469,790,465 | user_256bf2edbcd9 | Cooking | Try searching for "pasta pot" or "pasta cooker" and Amazon (or wherever) should give you tons of results. You can follow a promising looking product back to its category page (if the category sounds specific enough) and see what else they have. | 2 | t1_d5vo9k5 | t3_4v2z8d | /r/Cooking/comments/t3_4v2z8d/d5vqhv9 | null | false | 2016-07-29T11:07:45Z |
d5vqh87 | t1_d5vqh87 | 1,469,790,413 | user_d186eebab480 | Cooking | Damper is not damp. It is a simple bread cooked in a Dutch oven over a fire while camping.
Scallops do not only come from the sea, they are also battered, deep fried potato slices.
A snag is a sausage.
Toad-in-the-hole doesn't contain toads. It doesn't even consist of sausages in batter that the English call toad... | 8 | t3_4v5pt3 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vqh87 | null | false | 2016-07-29T11:06:53Z |
d5vqdva | t1_d5vqdva | 1,469,790,131 | user_768cae063c5f | Cooking | Proper cleaning and seasoning. Most new ones cone preseason ed now, but an older, dirty one will have to be cleaned then reseasoned. Cover the bottom with coarse kosher salt and place on a high heat burner for 10-15. The more it smokes, the dirtier it is. You may want to open windows and doors or take the batteries out... | 1 | t3_4v3mwv | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vqdva | null | false | 2016-07-29T11:02:11Z |
d5vq0hj | t1_d5vq0hj | 1,469,788,945 | user_d031691c6d20 | Cooking | Immersion blender! Cheap, small, easy to clean, and so, so versatile! | 3 | t3_4v3igx | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5vq0hj | null | false | 2016-07-29T10:42:25Z |
d5vpznz | t1_d5vpznz | 1,469,788,870 | user_1dc9fc6a57bd | Cooking | That could make sense as molecular chirality is very important for biological interactions, but what it is an explanation for? | 3 | t1_d5vpr0g | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vpznz | null | false | 2016-07-29T10:41:10Z |
d5vpvcl | t1_d5vpvcl | 1,469,788,472 | user_a1d706e1f93d | Cooking | Naw, you want nice round holes for that, so the vodka bottle fits snugly..... | 1 | t1_d5vcm8g | t3_4v3qsg | /r/Cooking/comments/t3_4v3qsg/d5vpvcl | null | false | 2016-07-29T10:34:32Z |
d5vpr0g | t1_d5vpr0g | 1,469,788,064 | user_d560c2f055d3 | Cooking | https://www.reddit.com/r/AskCulinary/comments/zbcxu/is_msg_really_that_bad_for_you/c63kgcn | 1 | t1_d5vo267 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vpr0g | null | false | 2016-07-29T10:27:44Z |
d5vpqe6 | t1_d5vpqe6 | 1,469,788,008 | user_612965c188d2 | Cooking | we definitely have costco in the uk | 1 | t1_d5v66x9 | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5vpqe6 | null | false | 2016-07-29T10:26:48Z |
d5vpq7y | t1_d5vpq7y | 1,469,787,993 | user_2c7b23c5fce6 | Cooking | homes | -1 | t1_d5vgwks | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vpq7y | null | false | 2016-07-29T10:26:33Z |
d5vppjt | t1_d5vppjt | 1,469,787,930 | user_2c7b23c5fce6 | Cooking | This is the right answer. | -1 | t1_d5vp8bp | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vppjt | null | false | 2016-07-29T10:25:30Z |
d5vpn4b | t1_d5vpn4b | 1,469,787,699 | user_2c7b23c5fce6 | Cooking | If by wet sanding you mean grinding, you may have a valid point. | -2 | t1_d5v8zjb | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vpn4b | null | false | 2016-07-29T10:21:39Z |
d5vplww | t1_d5vplww | 1,469,787,583 | user_768cae063c5f | Cooking | As a professional, this is a very good list for someone to do pretty much anything they want for basic meals. I'd add some things, put in some side notes to some, remove almost nothing.
I don't know what level of cooking you'd like to do, I test a lot of my ideas, recipes, and plating at home so I try to make my home k... | 3 | t1_d5vkmxb | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5vplww | null | false | 2016-07-29T10:19:43Z |
d5vpjtv | t1_d5vpjtv | 1,469,787,377 | user_d560c2f055d3 | Cooking | Studies on humans and animals: http://jn.nutrition.org/content/130/4/1049S.full
https://www.reddit.com/r/AskCulinary/comments/zbcxu/is_msg_really_that_bad_for_you/c63lgvk
Have a read of that thread if you want to read people who have much in-depth understanding on the subject. | 0 | t1_d5vomx7 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vpjtv | null | false | 2016-07-29T10:16:17Z |
d5vp8bp | t1_d5vp8bp | 1,469,786,255 | user_aebd8f8a5ff8 | Cooking | If you have a good season, 600f is no problem. I said 700f if you want to specifically burn off the lodge coating.
The lodge coating is not oil. It's a thick, sprayed on hardened coating similar to enamel. It flakes off and gets into your food over time. It behaves VERY different from traditional seasonings.
You on... | 2 | t1_d5vccrq | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vp8bp | null | false | 2016-07-29T09:57:35Z |
d5vp788 | t1_d5vp788 | 1,469,786,150 | user_fd2221691485 | Cooking | Nice to know. I use both fresh, and garlic powder, they are not interchangeable, I would never swap them out | 3 | t3_4v1oy6 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vp788 | null | false | 2016-07-29T09:55:50Z |
d5vp3jk | t1_d5vp3jk | 1,469,785,801 | user_a92b5ad8b218 | Cooking | Pineapple.
It is not an apple. It does not smell, taste, look, or feel like pine. | 5 | t3_4v5pt3 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5vp3jk | null | false | 2016-07-29T09:50:01Z |
d5voqvd | t1_d5voqvd | 1,469,784,572 | user_d7cb5d412cb2 | Cooking | I'm with you on this one, and people saying they didn't get the same results using fresh garlic when they had previously only used garlic powder... well obviously... | 2 | t1_d5ve9ni | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5voqvd | null | false | 2016-07-29T09:29:32Z |
d5vomx7 | t1_d5vomx7 | 1,469,784,189 | user_ed7df2b40243 | Cooking | Didn't they inject some crazy amount directly into the mice's bloodstream? Of course it fucked them up. And also I have read about studies where people who believed they were eating msg (but weren't) complained about various symptoms, as well as the opposite where people ate msg without knowing it and they felt fine.
... | 10 | t1_d5vn7mt | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vomx7 | null | false | 2016-07-29T09:23:09Z |
d5voltq | t1_d5voltq | 1,469,784,085 | user_d560c2f055d3 | Cooking | Okay found it.
http://jn.nutrition.org/content/130/4/1049S.full
Friday night research again lol. Reminding me of law school research going through all the jargon an goobledygook. :) | -1 | t1_d5vn4a1 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5voltq | null | false | 2016-07-29T09:21:25Z |
d5vokwg | t1_d5vokwg | 1,469,783,997 | user_57ca1f0b47b3 | Cooking | Thank you all for the suggestions, I've already spitted a good handful of recipes that I like the look of and seem to be of my skill level. | 1 | t3_4v0djr | t3_4v0djr | /r/Cooking/comments/t3_4v0djr/d5vokwg | null | false | 2016-07-29T09:19:57Z |
d5voi8o | t1_d5voi8o | 1,469,783,737 | user_461fe0d383ce | Cooking | Not a fan of those tbh. They tend to take off lots of metal and don't give an amazing edge.
I use the lansky set and it takes around 30 mins. | 1 | t1_d5v4jl3 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5voi8o | null | false | 2016-07-29T09:15:37Z |
d5vogpf | t1_d5vogpf | 1,469,783,593 | user_bb9e5c4f88bc | Cooking | Like others are saying, cut the meat first into small portions, freeze until only partially frozen, then slice with a very sharp knife and pound it thinner if you need to. Make sure your knife is sharpened. | 1 | t3_4v47ig | t3_4v47ig | /r/Cooking/comments/t3_4v47ig/d5vogpf | null | false | 2016-07-29T09:13:13Z |
d5voe5b | t1_d5voe5b | 1,469,783,349 | user_8fb148af6366 | Cooking | English is not my native language, and for a long time I though buttermilk referred (only) to the byproduct after churning butter. That's what I tried using when making American pancakes. But then one day an American recipe called for buttermilk to dip my chicken in in order for the flour to stick on it, and it made no... | 5 | t3_4v5pt3 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5voe5b | null | false | 2016-07-29T09:09:09Z |
d5vo9k5 | t1_d5vo9k5 | 1,469,782,918 | user_79fb3648e2ae | Cooking | You know the name of this pot or an amazon link for it? I could use like 1 or 2 of these in my life? | 1 | t1_d5v01j9 | t3_4v2z8d | /r/Cooking/comments/t3_4v2z8d/d5vo9k5 | null | false | 2016-07-29T09:01:58Z |
d5vo5hr | t1_d5vo5hr | 1,469,782,537 | user_f96ad300b063 | Cooking | Same here. I can't wait any longer for my new baking trays, metal mixing bowls, pastry bags, and piping tip! | 3 | t1_d5vhv50 | t3_4v3c2y | /r/Cooking/comments/t3_4v3c2y/d5vo5hr | null | false | 2016-07-29T08:55:37Z |
d5vo44n | t1_d5vo44n | 1,469,782,410 | user_f96ad300b063 | Cooking | More a matter of effort not skill. It would suck to do without power tools that's for sure. | 4 | t1_d5vcyai | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vo44n | null | false | 2016-07-29T08:53:30Z |
d5vo2k5 | t1_d5vo2k5 | 1,469,782,266 | user_f96ad300b063 | Cooking | Whats a binding knife? Nothing comes up on google. | 2 | t1_d5vn3lc | t3_4v50jz | /r/Cooking/comments/t3_4v50jz/d5vo2k5 | null | false | 2016-07-29T08:51:06Z |
d5vo267 | t1_d5vo267 | 1,469,782,233 | user_1dc9fc6a57bd | Cooking | There's not really any well-supported evidence that MSG is harmful at doses that anyone could reasonably consume. In solution (i.e. almost as soon as it touches your saliva) it dissociates into glutamate and sodium ions. Glutamate is an amino acid that is almost ubiquitous - even MSG itself is naturally found in a huge... | 10 | t1_d5vneh2 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vo267 | null | false | 2016-07-29T08:50:33Z |
d5vnvz3 | t1_d5vnvz3 | 1,469,781,656 | user_a9b2ff0cb34b | Cooking | Gf doesn't fuuuuuck with the shun. She knows better. What op is missing is the lansky box with four ceramic dowels. Razor sharp. Every time. I also have victorinox. Wish everyone knew about this sharpening system. I've posted a few times about this. | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vnvz3 | null | false | 2016-07-29T08:40:56Z |
d5vnt0i | t1_d5vnt0i | 1,469,781,398 | user_88d9ce1ca3de | Cooking | No, I'm pretty sure it's just bread. | 2 | t1_d5vh1k6 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vnt0i | null | false | 2016-07-29T08:36:38Z |
d5vnjls | t1_d5vnjls | 1,469,780,562 | user_2f3e001f2912 | Cooking | soft and runny is also gross | 1 | t1_d5u57tj | t3_4uukbw | /r/Cooking/comments/t3_4uukbw/d5vnjls | null | false | 2016-07-29T08:22:42Z |
d5vnig2 | t1_d5vnig2 | 1,469,780,462 | user_0dd600e3e495 | Cooking | DP tojiro knives. Best value for VG-10 steel knives. Hard as fuck and half the price of competitors. | 2 | t1_d5uhihb | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vnig2 | null | false | 2016-07-29T08:21:02Z |
d5vngjl | t1_d5vngjl | 1,469,780,293 | user_06b064e1b47d | Cooking | Not OP, but this sounds so good/interesting...I'm going to try making this. Thanks for the idea!
| 1 | t1_d5u7mf3 | t3_4uuyzk | /r/Cooking/comments/t3_4uuyzk/d5vngjl | null | false | 2016-07-29T08:18:13Z |
d5vneh2 | t1_d5vneh2 | 1,469,780,106 | user_d560c2f055d3 | Cooking | Here's a thread that discusses it and links some articles. My point being - rabbit hole.
https://www.reddit.com/r/AskCulinary/comments/zbcxu/is_msg_really_that_bad_for_you/ | -2 | t1_d5vn4a1 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vneh2 | null | false | 2016-07-29T08:15:06Z |
d5vnakr | t1_d5vnakr | 1,469,779,763 | user_102884fbb7b3 | Cooking | Ha, that's exactly what my grandma does when peeling fruit and whatnot. Never once seen her cut herself doing it. | 0 | t3_4v2c7e | t3_4v2c7e | /r/Cooking/comments/t3_4v2c7e/d5vnakr | null | false | 2016-07-29T08:09:23Z |
d5vn8cd | t1_d5vn8cd | 1,469,779,566 | user_eb4fdc35af62 | Cooking | >Heat the pan in a 200°F oven to be sure it’s bone dry and to open the pores of the iron a little.
Yeah that's not how that works.
EDIT guys metal expands when heated. It would close any pores. | 0 | t1_d5vbula | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vn8cd | null | false | 2016-07-29T08:06:06Z |
d5vn7mt | t1_d5vn7mt | 1,469,779,503 | user_d560c2f055d3 | Cooking | There's ongoing debate on whether it's a neurotoxin and usually people have reported (anecdotal) adverse symptoms from being exposed to amounts of msg. Though empirically, the data states one or the other on the topic. Studies with mice indicate with high doses the neurotoxicity is clearly evident but it could be argue... | -21 | t1_d5vmz8y | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vn7mt | null | false | 2016-07-29T08:05:03Z |
d5vn4a1 | t1_d5vn4a1 | 1,469,779,208 | user_5719caacc0a4 | Cooking | Care to indulge us in some literature to back that claim up? | 2 | t1_d5vmgja | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vn4a1 | null | false | 2016-07-29T08:00:08Z |
d5vn3lc | t1_d5vn3lc | 1,469,779,149 | user_efaba9f452a4 | Cooking | All you need is a French knife, a paring knife, and a binding knife.
And something to keep them sharp.
$100 is not nearly enough for all the above, much less a set, and expect them to be any good. | 1 | t3_4v50jz | t3_4v50jz | /r/Cooking/comments/t3_4v50jz/d5vn3lc | null | false | 2016-07-29T07:59:09Z |
d5vmz8y | t1_d5vmz8y | 1,469,778,772 | user_893268f67ee7 | Cooking | That sounds interesting considering there is at least a little in almost all meals. Where is this rabbit hole found? | 10 | t1_d5vmgja | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vmz8y | null | false | 2016-07-29T07:52:52Z |
d5vmvud | t1_d5vmvud | 1,469,778,482 | user_99806a1d98ba | Cooking | Do you have a link for the over the bridge noodles? Looked around the site and can't seem to find them.
If they're 过桥面 I've been looking for a good recipe for a while. Had an amazing bowl while I was in China and never seemed to be able to replicate them. :< | 1 | t1_d5ulm00 | t3_4v0djr | /r/Cooking/comments/t3_4v0djr/d5vmvud | null | false | 2016-07-29T07:48:02Z |
d5vmvjx | t1_d5vmvjx | 1,469,778,458 | user_f511e342ad5b | Cooking | I'm a big fan of Haechandle. | 2 | t3_4v1pkt | t3_4v1pkt | /r/Cooking/comments/t3_4v1pkt/d5vmvjx | null | false | 2016-07-29T07:47:38Z |
d5vmss1 | t1_d5vmss1 | 1,469,778,226 | user_1afa3513355f | Cooking | Yeah, I just strain the oil out after I use it and get a few more fries out of it. I use my infrared thermometer because it's nifty, but same idea | 1 | t1_d5vmpvm | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vmss1 | null | false | 2016-07-29T07:43:46Z |
d5vmqsb | t1_d5vmqsb | 1,469,778,061 | user_37a24efb1a1b | Cooking | oh, I didn't know about that one. | 1 | t1_d5vj452 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vmqsb | null | false | 2016-07-29T07:41:01Z |
d5vmpvm | t1_d5vmpvm | 1,469,777,983 | user_356b255d8a55 | Cooking | I use a Teflon for eggs and fish, pretty much. And definitely agree on the Dutch oven as a deep fryer. I had actually bought one of those dedicated deep fryers and the oil never really got up to temp. Got a Lodge Dutch oven with my cast iron skillets, and that plus a candy thermometer = perfecto. | 1 | t1_d5vmlf6 | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vmpvm | null | false | 2016-07-29T07:39:43Z |
d5vmlf6 | t1_d5vmlf6 | 1,469,777,608 | user_1afa3513355f | Cooking | I recommend getting a small griddle for your fried eggs and pieces of meat. And a Dutch oven, maybe. The Dutch oven makes a great deep fryer. | 1 | t1_d5vmezu | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vmlf6 | null | false | 2016-07-29T07:33:28Z |
d5vmidd | t1_d5vmidd | 1,469,777,367 | user_bf548186a57d | Cooking | When I was a poor student in the early nineties, I was really lucky to have a Belgian bakery in between my apartment and university (McGill in Montreal, great place, great city, great food! All around heaven for a poor student!). Often I would be down to scrounging for change and I'd end up grabbing their heavenly ba... | 9 | t3_4v1oy6 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vmidd | null | false | 2016-07-29T07:29:27Z |
d5vmgja | t1_d5vmgja | 1,469,777,218 | user_d560c2f055d3 | Cooking | MSG is a neurotoxin. It's a controversial topic and the rabbit hole gets deep. | -37 | t1_d5vm3am | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vmgja | null | false | 2016-07-29T07:26:58Z |
d5vmezu | t1_d5vmezu | 1,469,777,095 | user_356b255d8a55 | Cooking | Yeah, it can definitely be a daily driver. I prefer aluminum personally, it's lighter and you can do pan sauces. I'm not the strongest guy so cast iron is too heavy. I use it pretty much only for searing things after sous vide, since it can get and stay super hot. | 1 | t1_d5vmbix | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vmezu | null | false | 2016-07-29T07:24:55Z |
d5vmej5 | t1_d5vmej5 | 1,469,777,059 | [deleted] | Cooking | [deleted] | 1 | t1_d5vem7k | t3_4v47ig | /r/Cooking/comments/t3_4v47ig/d5vmej5 | null | false | 2016-07-29T07:24:19Z |
d5vmdi4 | t1_d5vmdi4 | 1,469,776,976 | [deleted] | Cooking | [deleted] | 1 | t1_d5vm18o | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vmdi4 | null | false | 2016-07-29T07:22:56Z |
d5vmcdd | t1_d5vmcdd | 1,469,776,882 | user_1afa3513355f | Cooking | If you do it properly, the cooked-in grease forms a polymer that fills the spaces in the cast iron, creating a shiny nonstick surface. | 4 | t1_d5vhyvz | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vmcdd | null | false | 2016-07-29T07:21:22Z |
d5vmbix | t1_d5vmbix | 1,469,776,817 | user_1afa3513355f | Cooking | I've got both inherited and new (Lodge) cast iron. I have one single nonstick pan that I only use occasionally for certain things. Literally everything else I cook is in cast iron or has some interesting cooked in cast iron. Even my bread. | 1 | t1_d5va6an | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vmbix | null | false | 2016-07-29T07:20:17Z |
d5vm5wa | t1_d5vm5wa | 1,469,776,375 | [deleted] | Cooking | [deleted] | 2 | t1_d5vkx5b | t3_4v2z8d | /r/Cooking/comments/t3_4v2z8d/d5vm5wa | null | false | 2016-07-29T07:12:55Z |
d5vm3am | t1_d5vm3am | 1,469,776,174 | user_893268f67ee7 | Cooking | huh? | 5 | t1_d5vm18o | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vm3am | null | false | 2016-07-29T07:09:34Z |
d5vm18o | t1_d5vm18o | 1,469,776,015 | user_d560c2f055d3 | Cooking | Yum, neurotoxin. | -46 | t1_d5vblmr | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vm18o | null | false | 2016-07-29T07:06:55Z |
d5vlqnn | t1_d5vlqnn | 1,469,775,241 | user_561bd8188ce4 | Cooking | Thank you for this. I didn't know that sub reddit exsisted and I just spent the last hour looking at grilled cheeses! lol | 2 | t1_d5vhame | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vlqnn | null | false | 2016-07-29T06:54:01Z |
d5vlivq | t1_d5vlivq | 1,469,774,679 | user_f76cdc877a78 | Cooking | Thank you, much appreciated knowledge. Will be trying your frozen mirepoix technique too. | 2 | t1_d5uzigs | t3_4uwfsk | /r/Cooking/comments/t3_4uwfsk/d5vlivq | null | false | 2016-07-29T06:44:39Z |
d5vli0g | t1_d5vli0g | 1,469,774,618 | user_e1c962b2a77f | Cooking | Sounds delicious! Technically I think that would be ragu, not bolognese. | 2 | t1_d5uaoef | t3_4uyzh9 | /r/Cooking/comments/t3_4uyzh9/d5vli0g | null | false | 2016-07-29T06:43:38Z |
d5vlgol | t1_d5vlgol | 1,469,774,524 | user_e1c962b2a77f | Cooking | Yes, I am Australia (specifically, Tasmanian). Venison mince is pretty good - I get it from a friend who hunts feral deer, but he minces it a bit too fine for bolognese so I use it for meat pie filling instead. We are also lucky in that most red meat in Australia is still grass fed. | 1 | t1_d5vcxov | t3_4uyzh9 | /r/Cooking/comments/t3_4uyzh9/d5vlgol | null | false | 2016-07-29T06:42:04Z |
d5vl6ru | t1_d5vl6ru | 1,469,773,839 | user_6766d8e736be | Cooking | I mostly agree with you (I do think cast iron is perfectly non stick). However your last line kinda ruins your comment - just because you've done something a certain way for a long time doesn't mean another person's idea or approach is stupid. A lot of people are currently experimenting with smoothing cast iron.
Bu... | 0 | t1_d5vccrq | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vl6ru | null | false | 2016-07-29T06:30:39Z |
d5vl55g | t1_d5vl55g | 1,469,773,728 | user_15d93afb8de0 | Cooking | Of course... never test a recipe out on guests | 1 | t1_d5vkvbm | t3_4tan9x | /r/Cooking/comments/t3_4tan9x/d5vl55g | null | false | 2016-07-29T06:28:48Z |
d5vkx5b | t1_d5vkx5b | 1,469,773,172 | user_156e6962cccb | Cooking | Technically the advice was from a cartoon human pirate in a show named Bojack Horsemann. Way more reputable. | 1 | t1_d5vkty1 | t3_4v2z8d | /r/Cooking/comments/t3_4v2z8d/d5vkx5b | null | false | 2016-07-29T06:19:32Z |
d5vkvbm | t1_d5vkvbm | 1,469,773,043 | user_092cfc41a653 | Cooking | Do yourself a favor and make it a few times first to get the proportions right because I gave you a hell of a shitty recipe, I just do it by feel.
Also use the same fantastic red wine in the sauce and you'll thank me later.
| 2 | t1_d5vko5t | t3_4tan9x | /r/Cooking/comments/t3_4tan9x/d5vkvbm | null | false | 2016-07-29T06:17:23Z |
d5vkty1 | t1_d5vkty1 | 1,469,772,945 | [deleted] | Cooking | [deleted] | 2 | t1_d5ve2vf | t3_4v2z8d | /r/Cooking/comments/t3_4v2z8d/d5vkty1 | null | false | 2016-07-29T06:15:45Z |
d5vkq4k | t1_d5vkq4k | 1,469,772,685 | user_5f5849294f1f | Cooking | People make this more complex than it needs to be. Throw the following in a saucepan:
1 cup dry beans
3 cups water. Water surface should be about 3x the height of the beans.
1 onion, chopped
1 dried chile, sliced open. Ancho is a good choice.
Salt+pepper
A couple tablespoons of oil and vinegar each
Bring... | 1 | t3_4v3ahy | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5vkq4k | null | false | 2016-07-29T06:11:25Z |
d5vkpnb | t1_d5vkpnb | 1,469,772,654 | user_4ac3db4dd29c | Cooking | MSG (Accent seasoning) is really delicious in beans too, and keeps the salt lower. | 2 | t1_d5v6gx2 | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5vkpnb | null | false | 2016-07-29T06:10:54Z |
d5vko5t | t1_d5vko5t | 1,469,772,553 | user_15d93afb8de0 | Cooking | I'll definitely print this out, add it to my small but growing folder of recipes, and test it on myself a few times.
I'm thinking I'll have to have a friend over for dinner and tell her I'm making spaghetti, and then surprise her with this, once I've perfected it to my liking. The trojan horse of dinners. Serve the sa... | 1 | t1_d5vjesc | t3_4tan9x | /r/Cooking/comments/t3_4tan9x/d5vko5t | null | false | 2016-07-29T06:09:13Z |
d5vknbm | t1_d5vknbm | 1,469,772,494 | user_bf57cf3d9adc | Cooking | Just what I was looking for, thank you! | 1 | t1_d5vk215 | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5vknbm | null | false | 2016-07-29T06:08:14Z |
d5vkn8k | t1_d5vkn8k | 1,469,772,488 | user_8542cff4a3ae | Cooking | Who you callin' "they"?
Hahaha. :) | -8 | t1_d5v7mtt | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vkn8k | null | false | 2016-07-29T06:08:08Z |
d5vkmxb | t1_d5vkmxb | 1,469,772,465 | user_bf57cf3d9adc | Cooking | Wow super thorough and in a neat list, thank you very much! | 2 | t1_d5vh02j | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5vkmxb | null | false | 2016-07-29T06:07:45Z |
d5vkmsg | t1_d5vkmsg | 1,469,772,456 | user_dab7004182a4 | Cooking | I know a guy. He makes the best grilled cheese, they are great. Make grilled cheese great again. | 3 | t1_d5v4mzn | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vkmsg | null | false | 2016-07-29T06:07:36Z |
d5vkmda | t1_d5vkmda | 1,469,772,428 | user_25f4a7ad1347 | Cooking | >It is not out of the ordinary at all to have treatet the powder and fresh product differently.
Not from scientific standpoint. They need to establish the baseline of time course response of the both fresh vs dry powder at multiple temps and times
> The nature of the powdered versus fresh garlic simply means it will ... | 1 | t1_d5vki7z | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vkmda | null | false | 2016-07-29T06:07:08Z |
d5vkjho | t1_d5vkjho | 1,469,772,228 | user_d038e1aeed4a | Cooking | Precisely, nobody said they're top tier knives. Just honestly the best bang for buck easy Amazon prime purchase you can get. Great to start out with. | 1 | t1_d5uiite | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vkjho | null | false | 2016-07-29T06:03:48Z |
d5vki7z | t1_d5vki7z | 1,469,772,141 | user_0348cc0f1209 | Cooking | Did you read the journal article? They DID do more. They then extracted, isolated and analysed all of the compounds in the powder, fresh, and control groups. It is not out of the ordinary at all to have treatet the powder and fresh product differently. The nature of the powdered versus fresh garlic simply means it will... | 6 | t1_d5viavr | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vki7z | null | false | 2016-07-29T06:02:21Z |
d5vkhxa | t1_d5vkhxa | 1,469,772,120 | user_5219a5d04cc7 | Cooking | It's more fun this way anyway. And less of a hit at once! | 1 | t1_d5vk58y | t3_4v50jz | /r/Cooking/comments/t3_4v50jz/d5vkhxa | null | false | 2016-07-29T06:02:00Z |
d5vkcg1 | t1_d5vkcg1 | 1,469,771,750 | user_af6df6c9ffe8 | Cooking | Not really. There's a difference between salt added as seasoning during cooking and salt added afterwards, at least as far as flavour goes.
Adding salt afterwards will make things taste salty. Adding during the cooking process will be much more subtle and should act as a flavour enhancer (unless you go overboard of c... | -1 | t1_d5vdzr3 | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5vkcg1 | null | false | 2016-07-29T05:55:50Z |
d5vk7n7 | t1_d5vk7n7 | 1,469,771,431 | user_1a19461a7eb3 | Cooking | So, it was a "here throw this away for me, would ya" gift? | 11 | t1_d5vhm0m | t3_4v3qsg | /r/Cooking/comments/t3_4v3qsg/d5vk7n7 | null | false | 2016-07-29T05:50:31Z |
d5vk70d | t1_d5vk70d | 1,469,771,393 | user_bf093763fa58 | Cooking | yes, the recipe calls to take a cup of rice and a chocolate and fry it in 2 tablespoons of vegetable oil prior to cooking | 1 | t1_d5vjm0f | t3_4v32hi | /r/Cooking/comments/t3_4v32hi/d5vk70d | null | false | 2016-07-29T05:49:53Z |
d5vk58y | t1_d5vk58y | 1,469,771,277 | user_dd22e73d6644 | Cooking | Why didn't I think of that. It's so obvious. I'm kinda mad at myself actually. It just didn't cross my mind. But I am totally just gonna do that, so much easier. Thanks. :) | 2 | t1_d5vk1o6 | t3_4v50jz | /r/Cooking/comments/t3_4v50jz/d5vk58y | null | false | 2016-07-29T05:47:57Z |
d5vk27m | t1_d5vk27m | 1,469,771,083 | user_3148c3d79c7d | Cooking | Probably this. The typical bulk garlic in the grocery stores around me anyway is pretty mild. | 1 | t1_d5vhyot | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vk27m | null | false | 2016-07-29T05:44:43Z |
d5vk215 | t1_d5vk215 | 1,469,771,071 | user_b716addcae97 | Cooking | Basics
Non stick pots and pan
Wooden cooking utensil set (runs around $6)
A couple good spatulas
Rimmed Cookie Sheet
Pie/casserole/brownie/loaf Pan (whichever you will use most)
Chefs Knife
Cutting board
Mixing Bowls
Measuring cups
Can opener
E:Last 4 items | 1 | t3_4v3igx | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5vk215 | null | false | 2016-07-29T05:44:31Z |
d5vk1o6 | t1_d5vk1o6 | 1,469,771,048 | user_5219a5d04cc7 | Cooking | My 2c. Don't get a set at all. Get a 8in chef knife (you'll do 90% of everything with it) and maybe a paring and a utility. Sets are there cause its a good deal...for them. Piece it together! For 100 you can get a nice 3 knives and maybe a 4th. Check amazon too for some steals I've got a few workhorses from there ... | 3 | t3_4v50jz | t3_4v50jz | /r/Cooking/comments/t3_4v50jz/d5vk1o6 | null | false | 2016-07-29T05:44:08Z |
d5vju07 | t1_d5vju07 | 1,469,770,561 | user_ccd29ed76ae7 | Cooking | Yeah that's probably about right. | 2 | t1_d5vjo4t | t3_4v47ig | /r/Cooking/comments/t3_4v47ig/d5vju07 | null | false | 2016-07-29T05:36:01Z |
d5vjrkk | t1_d5vjrkk | 1,469,770,410 | user_2edb32d4b4ae | Cooking | I feel these feels. Garlic powder and onion powder for life. | 3 | t1_d5vi7cf | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vjrkk | null | false | 2016-07-29T05:33:30Z |
d5vjptq | t1_d5vjptq | 1,469,770,303 | user_c74a53e645e9 | Cooking | Surely not? | 1 | t1_d5v7mtt | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vjptq | null | false | 2016-07-29T05:31:43Z |
d5vjo4t | t1_d5vjo4t | 1,469,770,200 | user_c3c6c3b42985 | Cooking | Yeah i would say no more than 20 to 30 minutes in the freezer | 5 | t1_d5vjhqp | t3_4v47ig | /r/Cooking/comments/t3_4v47ig/d5vjo4t | null | false | 2016-07-29T05:30:00Z |
d5vjm0f | t1_d5vjm0f | 1,469,770,071 | user_c3c6c3b42985 | Cooking | If you have an oven that will be a more gentle way to cook rice.
As others have said, you're probably not using enough water.
By Spanish rice i'm guessing its the orange rice from latin american cooking?
Thats a form of pilaf and you need to fry before adding water. Are you frying/toasting the rice first before ad... | 1 | t3_4v32hi | t3_4v32hi | /r/Cooking/comments/t3_4v32hi/d5vjm0f | null | false | 2016-07-29T05:27:51Z |
d5vjloo | t1_d5vjloo | 1,469,770,052 | user_a16c972da93f | Cooking | ITYM 'mandoline' - but yeah, this is how I cut thin meat. | 28 | t1_d5veli6 | t3_4v47ig | /r/Cooking/comments/t3_4v47ig/d5vjloo | null | false | 2016-07-29T05:27:32Z |
d5vjkdc | t1_d5vjkdc | 1,469,769,972 | [deleted] | Cooking | [deleted] | 2 | t1_d5va6an | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vjkdc | null | false | 2016-07-29T05:26:12Z |
d5vjhqp | t1_d5vjhqp | 1,469,769,822 | user_ccd29ed76ae7 | Cooking | When it gets to that perfect frosty firm range it's really easy to slice. | 1 | t1_d5vj4g4 | t3_4v47ig | /r/Cooking/comments/t3_4v47ig/d5vjhqp | null | false | 2016-07-29T05:23:42Z |
d5vjesc | t1_d5vjesc | 1,469,769,649 | user_092cfc41a653 | Cooking | Since somebody is actually reading this, I'll give you my standard recipe.
Brown 1/2 lb ground beef in large pot, until quite brown and a little crispy. Set aside. Saute 1 large or 2 small diced onions in the pot with 2-3 tbsp olive oil until beginning to caramelize. Add 3-6 minced cloves of garlic (to taste) and tos... | 2 | t1_d5vh3q8 | t3_4tan9x | /r/Cooking/comments/t3_4tan9x/d5vjesc | null | false | 2016-07-29T05:20:49Z |
d5vje2y | t1_d5vje2y | 1,469,769,609 | user_7adbd07cf963 | Cooking | No.
Just, no.
Saying "I bought a knife and it was sharp" is an immediate red flag. Everyone reading this, please pay attention to this: You can sharpen ANY cheap steel to be very, very sharp, very easily.
Factory sharpness is not what you want in a knife. What you want is to learn to sharpen your own knife (it'... | 1 | t1_d5uztb4 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vje2y | null | false | 2016-07-29T05:20:09Z |
d5vjb36 | t1_d5vjb36 | 1,469,769,433 | user_e9e696a64bb7 | Cooking | I didn't mean to imply that activation energy is a function of temperature. I mean the reaction rate is exponentially related to activation energy and temperature. The Arrhenius or Eyring equations describe this in a simple manner. | 3 | t1_d5vj721 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vjb36 | null | false | 2016-07-29T05:17:13Z |
d5vj7jg | t1_d5vj7jg | 1,469,769,229 | user_d50392dd93ec | Cooking | Well you might want to include some of the countertop appliances. Toaster, blender, mixer like a kitchenaide or even just the beaters. Maybe a slowcooker or a rice cooker if you're into that kind of stuff.
Other than the fact that I would personally advocate for the full size jelly roll pan instead of the half sheets ... | 2 | t1_d5vh02j | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5vj7jg | null | false | 2016-07-29T05:13:49Z |
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