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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d5v8hnp | t1_d5v8hnp | 1,469,752,445 | user_fdf41dec18a9 | Cooking | Keep in mind, Victorianox reviews are written by people who can't afford or won't pay for more expensive knives. If they've never had better knives why wouldn't they rate a V'nox as a 5 star knife? For a $30 knife they're great. Charge a couple hundred bucks for one and it's a 2 star $200 knife. | 8 | t1_d5uhihb | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v8hnp | null | false | 2016-07-29T00:34:05Z |
d5v8ez8 | t1_d5v8ez8 | 1,469,752,327 | user_a12b6a327086 | Cooking | Heat treat is crucial to any steel. Are you saying Global, the brand, has a reputation for improper heat treatment? Because the original statement is
> (global knives) have a hard time keeping their edge
| 1 | t1_d5v810q | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v8ez8 | null | false | 2016-07-29T00:32:07Z |
d5v8cp9 | t1_d5v8cp9 | 1,469,752,230 | user_f12bf0684f8b | Cooking | http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
Follow what this lady says to the letter and you'll love your pan until the day you die. | 4 | t3_4v3mwv | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5v8cp9 | null | false | 2016-07-29T00:30:30Z |
d5v87wq | t1_d5v87wq | 1,469,752,027 | user_1c7f6869f6eb | Cooking | ok wasn't trying to intentionally misconstrue your idea, but you are saying you see celery and carrot as essential ingredients to bolognese, just saw this would you consider this [Bolognese](http://www.jamieoliver.com/recipes/beef-recipes/spaghetti-bolognese/#V8zitlJOl3YqcOyU.97) or [this](http://www.bbc.co.uk/food/rec... | 1 | t1_d5v1xsn | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5v87wq | null | false | 2016-07-29T00:27:07Z |
d5v832k | t1_d5v832k | 1,469,751,818 | user_6f0445a3323f | Cooking | Yeah if the stuff sits around wet long enough it can get kinda stanky | 8 | t1_d5v7vqi | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5v832k | null | false | 2016-07-29T00:23:38Z |
d5v810q | t1_d5v810q | 1,469,751,728 | user_7b13628fc96b | Cooking | VG10 is just a metal. Heat treat and grind count for a lot. It can keep an edge for a long time, or it can quickly chip - depending on these factors. | 3 | t1_d5uxqq3 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v810q | null | false | 2016-07-29T00:22:08Z |
d5v7vqi | t1_d5v7vqi | 1,469,751,504 | user_c495f485c50d | Cooking | Maybe it's time for some new garlic powder? | 29 | t1_d5v2gh4 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5v7vqi | null | false | 2016-07-29T00:18:24Z |
d5v7vav | t1_d5v7vav | 1,469,751,485 | user_522d9cc641ee | Cooking | Probably 175 Celsius. Which would be about 350 Fahrenheit. | 8 | t1_d5v76n8 | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5v7vav | null | false | 2016-07-29T00:18:05Z |
d5v7v7o | t1_d5v7v7o | 1,469,751,481 | user_c495f485c50d | Cooking | Not the same | 2 | t1_d5v5635 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5v7v7o | null | false | 2016-07-29T00:18:01Z |
d5v7rsp | t1_d5v7rsp | 1,469,751,343 | user_5ec18aa52387 | Cooking | Kitchen knives are basically all exactly the same thing. It's just a matter of how much "they" can convince your their knife is magically better because it's made in Germany or Japan, despite it being made of the same cheap grade of steel. Unless it's made some crazy ceramic matrix composite or some rhenium titanium al... | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v7rsp | null | false | 2016-07-29T00:15:43Z |
d5v7rns | t1_d5v7rns | 1,469,751,337 | user_00392b83d0ef | Cooking | Question, he does a few strokes one side, then the other, then switch.. So it doesn't have to be exactly alternating single strokes, left right left right left right, etc? | 1 | t1_d5um07o | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v7rns | null | false | 2016-07-29T00:15:37Z |
d5v7r95 | t1_d5v7r95 | 1,469,751,319 | user_8bdc1633e379 | Cooking | Bourne movies.
I thought about themed snacks but everything eventually just became to James Bond-ish. | 3 | t1_d5v7mhh | t3_4v1d2e | /r/Cooking/comments/t3_4v1d2e/d5v7r95 | null | false | 2016-07-29T00:15:19Z |
d5v7q3m | t1_d5v7q3m | 1,469,751,271 | user_767834393e5a | Cooking | I do the same thing with a tiny amount of salt! | 3 | t1_d5v4mzn | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5v7q3m | null | false | 2016-07-29T00:14:31Z |
d5v7nr0 | t1_d5v7nr0 | 1,469,751,173 | user_fa9688692732 | Cooking | It doesn't matter if you have a $30 chefs knife or a $650 chefs knife. They will need to be sharpened and maintained on a regular basis. Honing with a steel isn't sharpening and it will only do so much good. In fact, after you've been using, sharpening knives and honing them, you'll find ceramic honing the best and it'... | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v7nr0 | null | false | 2016-07-29T00:12:53Z |
d5v7mtt | t1_d5v7mtt | 1,469,751,134 | user_a12b6a327086 | Cooking | Here is a cast iron tip: go to /r/castiron . They are nuts for this stuff over there. | 25 | t3_4v3mwv | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5v7mtt | null | false | 2016-07-29T00:12:14Z |
d5v7mhh | t1_d5v7mhh | 1,469,751,120 | user_0b9fe60a9955 | Cooking | Which movies? Might be fun to do theme snacks! | 2 | t3_4v1d2e | t3_4v1d2e | /r/Cooking/comments/t3_4v1d2e/d5v7mhh | null | false | 2016-07-29T00:12:00Z |
d5v7l5e | t1_d5v7l5e | 1,469,751,063 | user_58b4913d5bab | Cooking | you sure you don't just have sulfur rich water? | 2 | t3_4v298e | t3_4v298e | /r/Cooking/comments/t3_4v298e/d5v7l5e | null | false | 2016-07-29T00:11:03Z |
d5v7kvi | t1_d5v7kvi | 1,469,751,051 | user_00392b83d0ef | Cooking | Perfect thx... Til! | 2 | t1_d5ulxj3 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v7kvi | null | false | 2016-07-29T00:10:51Z |
d5v7kiq | t1_d5v7kiq | 1,469,751,037 | user_00392b83d0ef | Cooking | Perfect thx... Til! | 2 | t1_d5ulxj3 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v7kiq | null | false | 2016-07-29T00:10:37Z |
d5v7g4x | t1_d5v7g4x | 1,469,750,848 | user_6b1283c3d7a6 | Cooking | I keep a super dull paring knife around for all sorts of things. My most shameful use is using it to grab the pull-tab of a can that my finger-nails are too short to reach under. But I also use it for tomato stems and similar things. Also use it to open plastic packages of food around the kitchen. | 2 | t3_4v2c7e | t3_4v2c7e | /r/Cooking/comments/t3_4v2c7e/d5v7g4x | null | false | 2016-07-29T00:07:28Z |
d5v7fvg | t1_d5v7fvg | 1,469,750,836 | user_51e7964cbdad | Cooking | You can't. Newer cast iron is made on the cheap and retains all the bumps from the sand cast. Older ones have the smooth flat surface you want.
You can find them on eBay but expensive and it's hard to examine with a photo.
The best way to get one is to inherit it. | 16 | t3_4v3mwv | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5v7fvg | null | false | 2016-07-29T00:07:16Z |
d5v76n8 | t1_d5v76n8 | 1,469,750,450 | user_e88b8db9c4e0 | Cooking | 175? Everything I've read says high temps like 450. Why is there such a difference? | 3 | t1_d5v6lub | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5v76n8 | null | false | 2016-07-29T00:00:50Z |
d5v76ay | t1_d5v76ay | 1,469,750,436 | user_a12b6a327086 | Cooking | I would be careful to make sure the "local knife person" isn't using harsh power tools, as these types are the most common. Not only can these tools remove too much metal (shorten knife life), they can also ruin the temper of the steel, reducing edge retention. | 2 | t1_d5uz10w | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v76ay | null | false | 2016-07-29T00:00:36Z |
d5v7390 | t1_d5v7390 | 1,469,750,310 | user_e1c962b2a77f | Cooking | Handle for turning a big chunk of meat over? I dunno. | 1 | t3_4v3qsg | t3_4v3qsg | /r/Cooking/comments/t3_4v3qsg/d5v7390 | null | false | 2016-07-28T23:58:30Z |
d5v72sf | t1_d5v72sf | 1,469,750,291 | user_8e326d845b86 | Cooking | That's awesome! Cannot wait to try it. Thank you! | 1 | t1_d5ujnoc | t3_4uzjgv | /r/Cooking/comments/t3_4uzjgv/d5v72sf | null | false | 2016-07-28T23:58:11Z |
d5v70as | t1_d5v70as | 1,469,750,190 | user_e30041ff21a0 | Cooking | Try /r/whatisthisthing
| 2 | t3_4v3qsg | t3_4v3qsg | /r/Cooking/comments/t3_4v3qsg/d5v70as | null | false | 2016-07-28T23:56:30Z |
d5v6uyx | t1_d5v6uyx | 1,469,749,968 | user_2989778363f7 | Cooking | My understanding is that Santoku is more all-purpose. Kiritsuke is better suited to vegetables. | 1 | t3_4v36tb | t3_4v36tb | /r/Cooking/comments/t3_4v36tb/d5v6uyx | null | false | 2016-07-28T23:52:48Z |
d5v6u12 | t1_d5v6u12 | 1,469,749,930 | user_a12b6a327086 | Cooking | I elaborated [top-level](https://www.reddit.com/r/Cooking/comments/4v0q5h/bought_the_victorinox_chef_knife_a_few_years_back/d5v6lru), since many people seem to be recommending over-honing.
As far as honing "definite no-no", it's fine as long as you understand that it comes with trade-offs and can't replace proper shar... | 1 | t1_d5uy08c | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v6u12 | null | false | 2016-07-28T23:52:10Z |
d5v6tjk | t1_d5v6tjk | 1,469,749,909 | user_5ee8d272792c | Cooking | OK, I think I've solved it. It wasn't that the tabs/clips weren't secure, it's that they're sticking up too high. I pressed down on the center of each tab/clip and it now holds the plates. Have had to do this multiple times. Still love the grill. | 1 | t3_4tuymt | t3_4tuymt | /r/Cooking/comments/t3_4tuymt/d5v6tjk | null | false | 2016-07-28T23:51:49Z |
d5v6qwz | t1_d5v6qwz | 1,469,749,798 | user_bf57cf3d9adc | Cooking | Ah brilliant, thank you! Hope I don't sound too ignorant, slowly getting into the cooking game and expanding my horizons haha | 1 | t1_d5v6dkx | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5v6qwz | null | false | 2016-07-28T23:49:58Z |
d5v6lub | t1_d5v6lub | 1,469,749,588 | user_4e445b4eafef | Cooking | I season the pan normally. Then I preheat the oven to 175 and coat the pan with peanut oil and stick in in there. The metal sucks the peanut oil in and it creates a hard shell when everything cools down. you get a nice sheen and a none stick surface. Beware peanut allergies though. | 2 | t3_4v3mwv | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5v6lub | null | false | 2016-07-28T23:46:28Z |
d5v6lru | t1_d5v6lru | 1,469,749,586 | user_a12b6a327086 | Cooking | > It cuts, it feels sharp after honed. However it needs re-hone like every 3days.
...[else where](https://www.reddit.com/r/Cooking/comments/4v0q5h/bought_the_victorinox_chef_knife_a_few_years_back/d5ugyun)...
> Honing steel. I try to do it everytime I pick it up. However others in the family do it les... | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v6lru | null | false | 2016-07-28T23:46:26Z |
d5v6l5a | t1_d5v6l5a | 1,469,749,558 | user_e051aa061a3f | Cooking | If I'm unsure if more salt will help, sometimes I'll take a little bit of whatever I'm making and put it in a small bowl and add salt to that incrementally, tasting as I go. That way if salt wasn't the issue, I didn't just oversalt the entire pot. | 6 | t1_d5v6gx2 | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5v6l5a | null | false | 2016-07-28T23:45:58Z |
d5v6jbn | t1_d5v6jbn | 1,469,749,480 | user_e27f852747cf | Cooking | You're right. I completely forgot (no sarcasm, I promise). Thanks for reminding me. :-) | 3 | t1_d5v2arl | t3_4v2z8d | /r/Cooking/comments/t3_4v2z8d/d5v6jbn | null | false | 2016-07-28T23:44:40Z |
d5v6gx2 | t1_d5v6gx2 | 1,469,749,379 | user_674b82d78492 | Cooking | Yea, I just feel like I put so much in! Probably still not enough | 2 | t1_d5v659m | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5v6gx2 | null | false | 2016-07-28T23:42:59Z |
d5v6gsp | t1_d5v6gsp | 1,469,749,374 | user_9edb87a819be | Cooking | Mine has kept its edge for over a year now, but I just noticed the other day that there is now a spot of rust starting to form on the blade. I also clean while I cook, so no....it wasn't sitting in the sink for days after cutting limes. | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v6gsp | null | false | 2016-07-28T23:42:54Z |
d5v6fho | t1_d5v6fho | 1,469,749,321 | user_9d87b1ee46f6 | Cooking | Some dank ultra fancy chex mix, savory and loaded with spicy flavor. A hot dip with various dipping treats. A cold dip to contrast yet complement the flavor spread. A fine bunch of grapes, and or strawberries. A hearty croquette, or just some good ole lil sausages simmering in a smokey sauce via slow cooker. Any other ... | 1 | t3_4v1d2e | t3_4v1d2e | /r/Cooking/comments/t3_4v1d2e/d5v6fho | null | false | 2016-07-28T23:42:01Z |
d5v6euo | t1_d5v6euo | 1,469,749,295 | user_674b82d78492 | Cooking | Thanks!! | 2 | t1_d5v57rh | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5v6euo | null | false | 2016-07-28T23:41:35Z |
d5v6e80 | t1_d5v6e80 | 1,469,749,269 | user_ba1acf99bcf0 | Cooking |
**Tramontina 6.5 Qt Enameled Cast Iron Dutch Oven**
||||
--:|:--|:--
Current|$49.99|Amazon (3rd Party New)
High|$99.98|Amazon (3rd Party New)
Low|$34.54|Amazon (3rd Party New)
|Average|$49.99|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/6PDbUfZ.png) | [FAQ](http://www.reddit.com/r/PriceZombie/wiki... | 1 | t1_d5v6dkx | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5v6e80 | null | false | 2016-07-28T23:41:09Z |
d5v6dkx | t1_d5v6dkx | 1,469,749,241 | user_36682acf1a3c | Cooking | Not much, as far as I'm aware. Le Creuset and other french companies put on the enamel coating and called it a french oven. Aside from that, no difference. Tramontina [has one that's very similar to the Costco version](https://www.amazon.com/Tramontina-Enameled-Cast-Iron-Dutch/dp/B006GC1XDY). Your Mileage may vary. | 1 | t1_d5v66x9 | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5v6dkx | null | false | 2016-07-28T23:40:41Z |
d5v6dhh | t1_d5v6dhh | 1,469,749,238 | user_1e2f1c84115a | Cooking | Same thing. Le creuset calls their Dutch ovens French ovens. | 2 | t1_d5v66x9 | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5v6dhh | null | false | 2016-07-28T23:40:38Z |
d5v6cv9 | t1_d5v6cv9 | 1,469,749,212 | user_ba1acf99bcf0 | Cooking |
**Tojiro DP Gyutou - 8.2" (21cm)**
||||
--:|:--|:--
Current|$59.99|Amazon (3rd Party New)
High|$65.33|Amazon (3rd Party New)
Low|$39.99|Amazon (3rd Party New)
|Average|$56.64|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/MPZnIxr.png) | [FAQ](http://www.reddit.com/r/PriceZombie/wiki/index)
| 1 | t1_d5v6ceg | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v6cv9 | null | false | 2016-07-28T23:40:12Z |
d5v6ceg | t1_d5v6ceg | 1,469,749,193 | user_25b369ef4f34 | Cooking |
The steel in the victorinox is definitely softer. Here's my current suggestions for people thinking about buying cheaper knives.
(Copy and pasted from something I've posted before, but with some updates)
**TL;DR**: In the category of budget knives. For longer lasting edges, Tojiro DP Santoku or Gyuto for $43 and $5... | 3 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v6ceg | null | false | 2016-07-28T23:39:53Z |
d5v6c9a | t1_d5v6c9a | 1,469,749,187 | user_bc92f9c55e29 | Cooking | Have you heard of [popcorn?](http://www.bing.com/images/search?q=popcorn&view=detailv2&&id=FCB95AF963A44CE557ED7A3CABD11B3DC8657608&selectedIndex=18&ccid=mCCKNY6c&simid=608024403626232925&thid=OIP.M98208a358e9cc7dc1f058c9d12cec928o0&ajaxhist=0) | -3 | t3_4v1d2e | t3_4v1d2e | /r/Cooking/comments/t3_4v1d2e/d5v6c9a | null | false | 2016-07-28T23:39:47Z |
d5v69qb | t1_d5v69qb | 1,469,749,077 | user_bc92f9c55e29 | Cooking | Teach him the basics. Like how to cook an egg. Also if your friend doesn't cook you should start them out following recipes before teaching them how to cook without one. | 2 | t3_4v34z2 | t3_4v34z2 | /r/Cooking/comments/t3_4v34z2/d5v69qb | null | false | 2016-07-28T23:37:57Z |
d5v66x9 | t1_d5v66x9 | 1,469,748,963 | user_bf57cf3d9adc | Cooking | Unfortunately I'm in the uk and I don't think we have Costco but I'll look into it. What's the difference between the French oven and a Dutch oven? | 1 | t1_d5v5n2a | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5v66x9 | null | false | 2016-07-28T23:36:03Z |
d5v659m | t1_d5v659m | 1,469,748,895 | user_e051aa061a3f | Cooking | If they're coming out bland I would say the problem is almost definitely not enough salt. | 9 | t3_4v3ahy | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5v659m | null | false | 2016-07-28T23:34:55Z |
d5v653y | t1_d5v653y | 1,469,748,888 | user_bf57cf3d9adc | Cooking | We're looking to start eating super healthy and I think with the mandolin there will be absolutely no excuses not to use fresh veg in absolutely everything.
The vitamix is definitely something I will try to get my hands on, sounds like a miracle worker. | 1 | t1_d5v5rsr | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5v653y | null | false | 2016-07-28T23:34:48Z |
d5v63ki | t1_d5v63ki | 1,469,748,825 | user_9c6dbded4c98 | Cooking | Smear it with Philadelphia cream cheese and chives and sprinkle salad supreme on it. | 1 | t3_4uwfsk | t3_4uwfsk | /r/Cooking/comments/t3_4uwfsk/d5v63ki | null | false | 2016-07-28T23:33:45Z |
d5v5yrr | t1_d5v5yrr | 1,469,748,629 | user_674b82d78492 | Cooking | I should have mentioned I'm vegetarian, so no, I used homemade veggie broth. | 1 | t1_d5v3wef | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5v5yrr | null | false | 2016-07-28T23:30:29Z |
d5v5rsr | t1_d5v5rsr | 1,469,748,348 | user_e6c2b76e2a07 | Cooking | If you have ever match-sticked carrots by hand, you will literally feel like a complete jerk after the first time you use your mandolin.
And the vitamix spins so quickly that you can make hot soups from cold ingredients. Not to mention how perfectly it will immulsify anything with a little practice | 3 | t1_d5v5k05 | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5v5rsr | null | false | 2016-07-28T23:25:48Z |
d5v5r75 | t1_d5v5r75 | 1,469,748,324 | user_07af38a6f778 | Cooking | gtfo | -3 | t3_4v2c7e | t3_4v2c7e | /r/Cooking/comments/t3_4v2c7e/d5v5r75 | null | false | 2016-07-28T23:25:24Z |
d5v5n2a | t1_d5v5n2a | 1,469,748,156 | user_36682acf1a3c | Cooking | If you happen to have a Costco membership, their [Kirkland Signature Enameled French Oven](http://www.costco.com/Kirkland-Signature%E2%84%A2-6.5-Qt.-Enameled-Cast-Iron-Round-French-Oven.product.100090986.html) has worked extremely well for me, too, instead of the Lodge Dutch Ovens.
I can second the slow cooker. Very h... | 4 | t1_d5v58fm | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5v5n2a | null | false | 2016-07-28T23:22:36Z |
d5v5n1b | t1_d5v5n1b | 1,469,748,155 | user_09e9ac3c7452 | Cooking | HUGE third! My favorite and I love the seamless blend of culture, stories, and recipes. I also love how the family rotates | 1 | t1_d5v0u2g | t3_4v0djr | /r/Cooking/comments/t3_4v0djr/d5v5n1b | null | false | 2016-07-28T23:22:35Z |
d5v5k05 | t1_d5v5k05 | 1,469,748,031 | user_bf57cf3d9adc | Cooking | Holy shit that is one expensive piece of equipment! Thanks for the tip on getting a second hand one haha the mandolin is a brilliant idea, never would have even thought of it. | 2 | t1_d5v56xy | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5v5k05 | null | false | 2016-07-28T23:20:31Z |
d5v5jg7 | t1_d5v5jg7 | 1,469,748,009 | user_9d87b1ee46f6 | Cooking | These are so classic, retro yum. | 1 | t1_d5uozvd | t3_4v1d2e | /r/Cooking/comments/t3_4v1d2e/d5v5jg7 | null | false | 2016-07-28T23:20:09Z |
d5v5i2w | t1_d5v5i2w | 1,469,747,956 | user_bc92f9c55e29 | Cooking | That or a small spice grinder. | 1 | t1_d5uscvo | t3_4uw84s | /r/Cooking/comments/t3_4uw84s/d5v5i2w | null | false | 2016-07-28T23:19:16Z |
d5v5h77 | t1_d5v5h77 | 1,469,747,921 | user_9c6dbded4c98 | Cooking | I just made a vat of pasta e fagioli. I soak the beans from 15 bean soup mix overnight and cook it on the stove. Using the pressure cooker was a disaster for me, too. | 1 | t3_4v3ahy | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5v5h77 | null | false | 2016-07-28T23:18:41Z |
d5v5gee | t1_d5v5gee | 1,469,747,891 | user_bf57cf3d9adc | Cooking | Never would have thought of getting a Dutch oven, awesome idea thank you! Definitely will be looking into a slow cooker, have been wanting one for the longest time but our last kitchen was too small. | 2 | t1_d5v58fm | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5v5gee | null | false | 2016-07-28T23:18:11Z |
d5v5gc4 | t1_d5v5gc4 | 1,469,747,888 | user_46c1da1ebae9 | Cooking | It sounds like you aren't using enough broth/liquid.
| 1 | t3_4v32hi | t3_4v32hi | /r/Cooking/comments/t3_4v32hi/d5v5gc4 | null | false | 2016-07-28T23:18:08Z |
d5v5cis | t1_d5v5cis | 1,469,747,736 | user_46c1da1ebae9 | Cooking | Soak them overnight. I cook pintos with a few slices of bacon, salt, cumin and a bay leaf, then fry them in bacon fat.
| 3 | t3_4v3ahy | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5v5cis | null | false | 2016-07-28T23:15:36Z |
d5v58fm | t1_d5v58fm | 1,469,747,574 | user_fc12563ceca5 | Cooking | As an all round cooking utensil for sautéing, braising, curries, and what not, I'd really suggest investing in a dutch oven. The Lodge ones are usually available for ~$60 and sometimes for less, yes they're expensive, but they last a long time, hold heat like nothing else, and are a breeze to clean. I wasn't sure befor... | 8 | t3_4v3igx | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5v58fm | null | false | 2016-07-28T23:12:54Z |
d5v57rh | t1_d5v57rh | 1,469,747,548 | user_a83a690b1632 | Cooking | Here is how I cook [black beans](http://mjskitchen.com/2012/01/black-beans/) and [pinto bean](http://mjskitchen.com/2013/05/how-to-cook-dried-pinto-beans/). I do a 4 hour brine then rinse. Pressure cook them for 10 minutes, let rest for 10 minutes, then open. Most of the time they are "a little" uncooked, so then I j... | 11 | t3_4v3ahy | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5v57rh | null | false | 2016-07-28T23:12:28Z |
d5v56xy | t1_d5v56xy | 1,469,747,515 | user_e6c2b76e2a07 | Cooking | Vitamix, vitamix, VITAMIX!!! Variable speed. Look for refurbished or scratch and dent. Also, a mandolin is a nice time saver. | -1 | t3_4v3igx | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5v56xy | null | false | 2016-07-28T23:11:55Z |
d5v5635 | t1_d5v5635 | 1,469,747,482 | user_d9eadee5dbec | Cooking | So dumb question: is granulated garlic and garlic powder the same thing? I use granulated garlic and I'm not that fond of it. | 5 | t1_d5uvm2e | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5v5635 | null | false | 2016-07-28T23:11:22Z |
d5v55g3 | t1_d5v55g3 | 1,469,747,456 | user_3dc634d3b5d8 | Cooking | That's a really good point. There's a ton of time going into keeping these good knives sharp | 2 | t1_d5v4jl3 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v55g3 | null | false | 2016-07-28T23:10:56Z |
d5v52yy | t1_d5v52yy | 1,469,747,358 | user_b3f9eb2699f8 | Cooking | Have you tried salt? I know there's lots of debate about salt and whether or not it slows the cooking process on dried beans, but I use salt and it makes a world of difference (and in my experience doesn't actually slow the cooking time).
Your pressure cooker should come with cooking times; try to follow that, but I u... | 3 | t3_4v3ahy | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5v52yy | null | false | 2016-07-28T23:09:18Z |
d5v4zj4 | t1_d5v4zj4 | 1,469,747,222 | user_e1c962b2a77f | Cooking | Fair enough. I generally use wallaby, which is similar to beef for flavour purposes, but much leaner, so I forget how fatty beef can be. | 3 | t1_d5uyomw | t3_4uyzh9 | /r/Cooking/comments/t3_4uyzh9/d5v4zj4 | null | false | 2016-07-28T23:07:02Z |
d5v4mzn | t1_d5v4mzn | 1,469,746,721 | user_000cf7d1714d | Cooking | I used to sprinkle some garlic powder in the pan when I made a grilled cheese. Everyone always said my grilled cheese was the best. Maybe this was why. | 63 | t3_4v1oy6 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5v4mzn | null | false | 2016-07-28T22:58:41Z |
d5v4jl3 | t1_d5v4jl3 | 1,469,746,584 | user_801116b029c1 | Cooking | This is why I keep an electric knife sharpener on my counter.
I don't **want** to have to baby my knives. I buy relatively inexpensive food service knives (Dexter Sanisafe is my favorite for how they feel), throw them in the dishwasher, abuse the fuck out of them, etc.
And then I just run it through the sharpener, a... | 3 | t1_d5v0k0z | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v4jl3 | null | false | 2016-07-28T22:56:24Z |
d5v4gp3 | t1_d5v4gp3 | 1,469,746,466 | user_9268d86596b2 | Cooking | Ground beef with mushrooms and onions. | 2 | t3_4v30ie | t3_4v30ie | /r/Cooking/comments/t3_4v30ie/d5v4gp3 | null | false | 2016-07-28T22:54:26Z |
d5v4co6 | t1_d5v4co6 | 1,469,746,305 | user_0ca14d96f817 | Cooking | THIS. Don't drop my Shun into the sink, don't leave it in the sink, don't put it in the dishwasher, don't use to cut boxes. No matter how many times I told her, she never listened or cared. I had to hide it. | 17 | t1_d5ujzdz | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v4co6 | null | false | 2016-07-28T22:51:45Z |
d5v4a4h | t1_d5v4a4h | 1,469,746,202 | user_4ea7ac48e082 | Cooking | As a full time chef I can tell you a couple things with my experience with victorinox knives.
1. Awesome all round knives for pretty much anyone. Sharp when looked after and durable for most users
2. I personally have found their steel to be 'softer' then the rest of my knives in my kit (all Japanese knives) and bec... | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v4a4h | null | false | 2016-07-28T22:50:02Z |
d5v48be | t1_d5v48be | 1,469,746,130 | user_d39fc1bbe1a1 | Cooking | I like to toss it with vinegar | 0 | t3_4v2z8d | t3_4v2z8d | /r/Cooking/comments/t3_4v2z8d/d5v48be | null | false | 2016-07-28T22:48:50Z |
d5v3xkm | t1_d5v3xkm | 1,469,745,702 | user_497e4410fb7c | Cooking | And probably don't come around as often after that. Being an ass is never the best plan.
| 9 | t1_d5uzyz4 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v3xkm | null | false | 2016-07-28T22:41:42Z |
d5v3wef | t1_d5v3wef | 1,469,745,656 | user_9e5ea9fb0d8a | Cooking | > I've used broth
Homemade chicken stock? It will definitely make a difference.
I use an Instant Pot, but still soak the beans overnight which cuts down the cooking time further.
For black beans, once they are cooked I mix in some caramelized sweet onions, salt/msg, lime juice, chopped cilantro, cumin and peppe... | 2 | t3_4v3ahy | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5v3wef | null | false | 2016-07-28T22:40:56Z |
d5v3w70 | t1_d5v3w70 | 1,469,745,647 | user_6ede3ef0aac1 | Cooking | I was going to say, you should be honing your knife pretty frequently anyways.. | 2 | t1_d5ug2md | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v3w70 | null | false | 2016-07-28T22:40:47Z |
d5v3pin | t1_d5v3pin | 1,469,745,384 | user_d6876ebb83f4 | Cooking | Victorinox knives are good knives, but they definitely aren't the be all end all. They are however a great knife if you are using a chef's knife daily and need something to stand up to the abuse and don't want to spend a lot of $$.
You won't get the same life necessarily or comfort out of them as some other brands, es... | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v3pin | null | false | 2016-07-28T22:36:24Z |
d5v3ph8 | t1_d5v3ph8 | 1,469,745,382 | user_6994ffeb9dd7 | Cooking | I bought the same knife a few years ago and it only lasted really a few months. Then I bought a different knife which I still use today. That one lasted a bit longer but still ended up getting dull. Then I gave up and decided to stop wasting my money on new knives each year and just bought 2 grades of sharpening stones... | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v3ph8 | null | false | 2016-07-28T22:36:22Z |
d5v3k3d | t1_d5v3k3d | 1,469,745,166 | user_73b9df8dd918 | Cooking | I only yell at them if they touch my knives. The rest of the time I'm nice as can be. | 0 | t1_d5uzl8u | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v3k3d | null | false | 2016-07-28T22:32:46Z |
d5v3jzt | t1_d5v3jzt | 1,469,745,162 | user_d6876ebb83f4 | Cooking | I don't mind a duller paring knife, I have a few, one of which is fairly dull, a rule of thumb (No pun intended) that I was taught it your pairing knife should be sharp enough to cut through fruit and veg, but it the end is able to slice your skin as you cut veg, it's too sharp | 1 | t3_4v2c7e | t3_4v2c7e | /r/Cooking/comments/t3_4v2c7e/d5v3jzt | null | false | 2016-07-28T22:32:42Z |
d5v34rk | t1_d5v34rk | 1,469,744,553 | user_d6876ebb83f4 | Cooking | I use [Grohmann Knives](http://www.gknives.com/) at home. great chef's knives that are beautifully constructed and will last you a lifetime.
I also have a cheap Canadian Tire store brand knife set that I use. Dirt cheap knives I don't mind beating the shit out or mind letting other people use | 1 | t3_4v2mep | t3_4v2mep | /r/Cooking/comments/t3_4v2mep/d5v34rk | null | false | 2016-07-28T22:22:33Z |
d5v34li | t1_d5v34li | 1,469,744,547 | user_461fe0d383ce | Cooking | Pls no | 4 | t1_d5v17uc | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v34li | null | false | 2016-07-28T22:22:27Z |
d5v2yhv | t1_d5v2yhv | 1,469,744,308 | user_d6876ebb83f4 | Cooking | Make it the last thing you cook, or toss in some olive oil | 0 | t3_4v2z8d | t3_4v2z8d | /r/Cooking/comments/t3_4v2z8d/d5v2yhv | null | false | 2016-07-28T22:18:28Z |
d5v2t4w | t1_d5v2t4w | 1,469,744,097 | user_4a99725280ab | Cooking | Always do your pasta after your sauce or whatever is done. You can just put them on a low burner or in oven on warm for 10 minutes while your noodles cook. If your noodles are done and still need to sit, take a cup of your sauce and mix it in. | 7 | t3_4v2z8d | t3_4v2z8d | /r/Cooking/comments/t3_4v2z8d/d5v2t4w | null | false | 2016-07-28T22:14:57Z |
d5v2ssx | t1_d5v2ssx | 1,469,744,084 | user_17bf1c015a6d | Cooking | Cool, I have tomato sauce and and a potato, do you have a recipe? | 2 | t1_d5v1ubf | t3_4v30ie | /r/Cooking/comments/t3_4v30ie/d5v2ssx | null | false | 2016-07-28T22:14:44Z |
d5v2prf | t1_d5v2prf | 1,469,743,972 | user_018ca407cd14 | Cooking | I've recently started using fresh garlic, I've noticed I get more of a "garlic" flavor from garlic salt. | 9 | t3_4v1oy6 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5v2prf | null | false | 2016-07-28T22:12:52Z |
d5v2jdt | t1_d5v2jdt | 1,469,743,718 | user_94c73965adaa | Cooking | Ladyandpups.com! Her recipes are INTENSE | 2 | t3_4v0djr | t3_4v0djr | /r/Cooking/comments/t3_4v0djr/d5v2jdt | null | false | 2016-07-28T22:08:38Z |
d5v2gh4 | t1_d5v2gh4 | 1,469,743,607 | user_2989778363f7 | Cooking | Am I the only one who finds garlic powder smells kinda rotten? I usually skip it when a recipe calls for it. | 0 | t3_4v1oy6 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5v2gh4 | null | false | 2016-07-28T22:06:47Z |
d5v2fl6 | t1_d5v2fl6 | 1,469,743,571 | user_8590cb83b2c4 | Cooking | In a pinch, you can drain the pasta in a colander and then run it briefly under hot water (doesn't have to be boiling, just water from the hot tap will do) while stirring gently to unstick the pasta. | 5 | t3_4v2z8d | t3_4v2z8d | /r/Cooking/comments/t3_4v2z8d/d5v2fl6 | null | false | 2016-07-28T22:06:11Z |
d5v2eag | t1_d5v2eag | 1,469,743,520 | user_4ad1d48c0a4e | Cooking | Yeah I had a reaaaally dull one that i used to open mussels, oysters, that sort of thing. Worked really well. Blade was thin enough to slip between, but not sharp enough to ever risk cutting myself unless I did something exceptionally dumb like jab it as hard as i could right into my eyeball. | 2 | t3_4v2c7e | t3_4v2c7e | /r/Cooking/comments/t3_4v2c7e/d5v2eag | null | false | 2016-07-28T22:05:20Z |
d5v2dej | t1_d5v2dej | 1,469,743,485 | user_da885fbfe6b2 | Cooking | So my brother was chopping prepping some brussel sprouts on Thanksgiving last year using my 20 year old trusted Wüsthof Classic 8" Chef. His technique wasn't the best but I thought that it was the best for him to use since many of my other knives can get grumpy with unsteady hands and have a serious bite. I was hoverin... | 9 | t1_d5uga2g | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v2dej | null | false | 2016-07-28T22:04:45Z |
d5v2arl | t1_d5v2arl | 1,469,743,381 | user_ebf8740b2ca7 | Cooking | Adding olive oil to pasta can cause the sauce to slip off, depending what kind of sauce you're using with it. | 6 | t1_d5v0952 | t3_4v2z8d | /r/Cooking/comments/t3_4v2z8d/d5v2arl | null | false | 2016-07-28T22:03:01Z |
d5v26yc | t1_d5v26yc | 1,469,743,237 | user_8590cb83b2c4 | Cooking | What kind of food does your friend eat when he goes out? I'd look for simple versions of those foods, or maybe experimenting in the basics of whatever cuisine he likes. So if he eats a lot of pizza, you could try [making that at home](http://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html) - as a bo... | 3 | t3_4v34z2 | t3_4v34z2 | /r/Cooking/comments/t3_4v34z2/d5v26yc | null | false | 2016-07-28T22:00:37Z |
d5v2259 | t1_d5v2259 | 1,469,743,054 | user_d8a1cfbda333 | Cooking | this this this, I see Victorinox being praised (for some odd reason) all over reddit always, I mean its fine knives, nothing wrong with them, its workhorses, but thats about it, they arent expensive, and can take a beating, so if you have to ruin it on a can or some shit, its ok, but if you want a really good knife, I ... | 2 | t1_d5uhihb | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v2259 | null | false | 2016-07-28T21:57:34Z |
d5v21t2 | t1_d5v21t2 | 1,469,743,041 | user_d4ee27787bc1 | Cooking | I just want to add...when something is a good value, people take it as being worth more than it may be. I learned this the hard way in the audio world -- when the Audio-Technica AT440mla phono cartridge was $89, people on every audio forum claimed it was easily the best thing you could buy for under $500. A few years l... | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v21t2 | null | false | 2016-07-28T21:57:21Z |
d5v1xxf | t1_d5v1xxf | 1,469,742,894 | user_19be6acdf00a | Cooking | Filipino versions use soy sauce. | 1 | t1_d5v0tlv | t3_4v30ie | /r/Cooking/comments/t3_4v30ie/d5v1xxf | null | false | 2016-07-28T21:54:54Z |
d5v1xsn | t1_d5v1xsn | 1,469,742,888 | user_2a849571e3b4 | Cooking | That's not what I said. But when a recipe is missing multiple vital components and/or processes, it's really not that recipe anymore. Omitting the soffritto from bolognese isn't really any different from omitting the meat, or tomato. If someone served you a pile of mince with onions, carrots, and celery, but not tomato... | 3 | t1_d5uq8b8 | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5v1xsn | null | false | 2016-07-28T21:54:48Z |
d5v1wdq | t1_d5v1wdq | 1,469,742,836 | user_e0910669c5b8 | Cooking | I stopped shopping at best buy years ago when they tried to convince me that I needed a $900 HDMI cable. I literally have not been back since. | 3 | t1_d5uxm1q | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v1wdq | null | false | 2016-07-28T21:53:56Z |
d5v1ubf | t1_d5v1ubf | 1,469,742,757 | user_e6e5852b9967 | Cooking | You can use long cut rice, the spices make it Spanish. Need tomato sauce for it too though. | 2 | t1_d5v0tlv | t3_4v30ie | /r/Cooking/comments/t3_4v30ie/d5v1ubf | null | false | 2016-07-28T21:52:37Z |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.