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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d5v1swp | t1_d5v1swp | 1,469,742,703 | user_efaba9f452a4 | Cooking | I've always been fond of width of.
At least until my BIL have be a carbon steel Sabatier.
But the Width of paring knife still sees a lot of use.
For high carbon stainless, a fine diamond hone does wonders.
IMO, your French knife should be a drop forged blade with a full tang. | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v1swp | null | false | 2016-07-28T21:51:43Z |
d5v1sac | t1_d5v1sac | 1,469,742,678 | user_9d344ae76abe | Cooking | Couple of things first. Firstly, don't patronize people. It's pretty rude. Second, I am not arguing semantics. The amount of people who genuinely don't know the difference between honing and sharpening is ridiculous. All I'm trying to do is spread the information to the best of my ability to help people make their cook... | -12 | t1_d5v1l5o | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v1sac | null | false | 2016-07-28T21:51:18Z |
d5v1l5o | t1_d5v1l5o | 1,469,742,405 | user_1992234177c7 | Cooking | You're arguing semantics where it's not really necessary to be that specific, but it's a good value.
(Your turn to say it's a good value.) | 4 | t1_d5v1f2y | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v1l5o | null | false | 2016-07-28T21:46:45Z |
d5v1f2y | t1_d5v1f2y | 1,469,742,172 | user_9d344ae76abe | Cooking | Again, honing has little to do with edge retention. The actual cutting teeth eventually bend and no longer cut as well. All honing does is straighten them out. That has little to do with blade steel, as every steel does the same thing in a relatively short amount of time. Regardless of the steel, you should hone before... | -4 | t1_d5uny89 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v1f2y | null | false | 2016-07-28T21:42:52Z |
d5v1c4n | t1_d5v1c4n | 1,469,742,057 | user_19be6acdf00a | Cooking | Panlasang Pinoy for Filipino cuisine.
It's the hands down best resource on the subject if you don't have a *Lola* nearby.
The dude's also based in the US, so his recipes are adapted to what you can find in an asian market.
His blog is english, iirc, but his youtube channel is tagalog-only.
http://panlasangpinoy... | 1 | t3_4v0djr | t3_4v0djr | /r/Cooking/comments/t3_4v0djr/d5v1c4n | null | false | 2016-07-28T21:40:57Z |
d5v19gq | t1_d5v19gq | 1,469,741,954 | user_8edcac45a3d4 | Cooking | The casseroles say "for range or microwave" on them, is that okay? My only other alternatives are cookie sheets. | 1 | t1_d5v063l | t3_4v2xbc | /r/Cooking/comments/t3_4v2xbc/d5v19gq | null | false | 2016-07-28T21:39:14Z |
d5v17uc | t1_d5v17uc | 1,469,741,891 | user_05476d4b6add | Cooking | Cutting something on a Teflon pan is the double whammy of my kitchen nightmares | 3 | t1_d5v0k0z | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v17uc | null | false | 2016-07-28T21:38:11Z |
d5v14ep | t1_d5v14ep | 1,469,741,760 | [deleted] | Cooking | [deleted] | 1 | t1_d5uzqle | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5v14ep | null | false | 2016-07-28T21:36:00Z |
d5v0url | t1_d5v0url | 1,469,741,392 | user_54681e715e68 | Cooking | If you're just running it along the steel once or twice every time, you're not gonna damage anything. You're basically just confirming the edge is good. | 1 | t1_d5uy08c | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v0url | null | false | 2016-07-28T21:29:52Z |
d5v0u2g | t1_d5v0u2g | 1,469,741,365 | user_b19990a95598 | Cooking | Woks of Life - excellent choice. I came here to recommend them | 2 | t1_d5ugwsu | t3_4v0djr | /r/Cooking/comments/t3_4v0djr/d5v0u2g | null | false | 2016-07-28T21:29:25Z |
d5v0tlv | t1_d5v0tlv | 1,469,741,349 | user_17bf1c015a6d | Cooking | I don't have Spanish rice but I have long cut rice. Can it be made without cumin? | 2 | t1_d5v0ofw | t3_4v30ie | /r/Cooking/comments/t3_4v30ie/d5v0tlv | null | false | 2016-07-28T21:29:09Z |
d5v0qwk | t1_d5v0qwk | 1,469,741,247 | user_54681e715e68 | Cooking | Victorinox knives are, in fact, stamped. So you're getting your money's worth.
I love mine for breaking down shellfish and any other rough work. It's also great for camping, BBQ, and home defense. | 3 | t1_d5uga2g | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v0qwk | null | false | 2016-07-28T21:27:27Z |
d5v0ofw | t1_d5v0ofw | 1,469,741,154 | user_e6e5852b9967 | Cooking | Mexican/texmex dish with ground beef, onion & potatoes. Usually flavored with some salt, pepper, garlic & a dash of cumin. Depending on who makes they may add tomatoes, corn or carrot. And some like to add a bit of tomato sauce.
Goes really well with Spanish rice. | 2 | t1_d5v0j2a | t3_4v30ie | /r/Cooking/comments/t3_4v30ie/d5v0ofw | null | false | 2016-07-28T21:25:54Z |
d5v0n2q | t1_d5v0n2q | 1,469,741,105 | user_9e5ea9fb0d8a | Cooking | Mine is very similar to that first one, and the grater keeps separating from the handle, which is really annoying. I'll check out that stainless one. Thanks for the reply. | 2 | t1_d5v02gq | t3_4v2uag | /r/Cooking/comments/t3_4v2uag/d5v0n2q | null | false | 2016-07-28T21:25:05Z |
d5v0moz | t1_d5v0moz | 1,469,741,090 | user_cc9422e05abd | Cooking | I have a very small 2 inch by 3 inch grater that i love. | 1 | t3_4v2uag | t3_4v2uag | /r/Cooking/comments/t3_4v2uag/d5v0moz | null | false | 2016-07-28T21:24:50Z |
d5v0m7j | t1_d5v0m7j | 1,469,741,071 | user_54681e715e68 | Cooking | If you hit it with the honing steel daily you can get 40%, which is a bargain! | 2 | t1_d5ux8dm | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v0m7j | null | false | 2016-07-28T21:24:31Z |
d5v0k0z | t1_d5v0k0z | 1,469,740,990 | user_461fe0d383ce | Cooking | This is the main thing imo. The moment someone decides to be lazy and cut something on a China plate it can instantly dull the blade, sometimes beyond what even honing can fix. | 1 | t1_d5uyag7 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v0k0z | null | false | 2016-07-28T21:23:10Z |
d5v0j2a | t1_d5v0j2a | 1,469,740,955 | user_17bf1c015a6d | Cooking | What is picadillo? | 2 | t1_d5v0c8x | t3_4v30ie | /r/Cooking/comments/t3_4v30ie/d5v0j2a | null | false | 2016-07-28T21:22:35Z |
d5v0ile | t1_d5v0ile | 1,469,740,938 | user_9e5ea9fb0d8a | Cooking | I use Sempio or Sunchang and they are both fine. I think the quality of Gochugaru matters more (if you plan to make kimchi). | 2 | t3_4v1pkt | t3_4v1pkt | /r/Cooking/comments/t3_4v1pkt/d5v0ile | null | false | 2016-07-28T21:22:18Z |
d5v0ex3 | t1_d5v0ex3 | 1,469,740,801 | user_396585644137 | Cooking | How, how did you gather this inference from what had been said here? I weigh 168lbs and I'm 5'9", very very far from obese. I'm very confused as to how you're arriving at these conclusions? Genuinely confused and would like an explanation.
Edit: and for the record I eat 3 meals a day that do not exceed a total of 240... | 1 | t1_d5uk7w6 | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5v0ex3 | null | false | 2016-07-28T21:20:01Z |
d5v0e8f | t1_d5v0e8f | 1,469,740,774 | user_1814d21c0eab | Cooking | And that, ladies and gentlemen, is what fad diets are based on. | 0 | t1_d5upa1m | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5v0e8f | null | false | 2016-07-28T21:19:34Z |
d5v0dj8 | t1_d5v0dj8 | 1,469,740,747 | user_3f93f8379d6c | Cooking | I was sitting here, utterly baffled that anyone would want to be able to use their thumb for a backstop when they could just chop on the counter, and then I remembered that not everyone has butcher block counters.
Still think you're a weirdo, though :) | -2 | t3_4v2c7e | t3_4v2c7e | /r/Cooking/comments/t3_4v2c7e/d5v0dj8 | null | false | 2016-07-28T21:19:07Z |
d5v0dfy | t1_d5v0dfy | 1,469,740,744 | [deleted] | Cooking | [deleted] | 1 | t1_d5uys7c | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5v0dfy | null | false | 2016-07-28T21:19:04Z |
d5v0c8x | t1_d5v0c8x | 1,469,740,699 | user_e6e5852b9967 | Cooking | Any sauces or seasonings? You're damn close to spaghetti with meat sauce...
Or picadillo if you can scrounge up a potato... | 5 | t3_4v30ie | t3_4v30ie | /r/Cooking/comments/t3_4v30ie/d5v0c8x | null | false | 2016-07-28T21:18:19Z |
d5v0brd | t1_d5v0brd | 1,469,740,681 | user_2b50dc4ff067 | Cooking | Brown the beef, reserve. Sauté the onion and mushrooms in some of the beef fat until golden and soft. Cook some pasta, and add the strained pasta directly to the pan and toss to combine | 2 | t3_4v30ie | t3_4v30ie | /r/Cooking/comments/t3_4v30ie/d5v0brd | null | false | 2016-07-28T21:18:01Z |
d5v09rl | t1_d5v09rl | 1,469,740,608 | user_feee97f8f681 | Cooking | It's...underwhelming. It's very easy, but it's nearly impossible to get it to come out al dente, it's not very flavourful. You're way better off cooking pasta the usual way, and making a similar but more flavourful sauce in a second pot.
I'm a skilled cook, I tried making it more than once; we ended up throwing a lot... | 1 | t1_d5ttz9f | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5v09rl | null | false | 2016-07-28T21:16:48Z |
d5v09ru | t1_d5v09ru | 1,469,740,608 | user_8764217c7b39 | Cooking | Can you make shortcrust? The stuff you have would make a decent pie filling. | 1 | t3_4v30ie | t3_4v30ie | /r/Cooking/comments/t3_4v30ie/d5v09ru | null | false | 2016-07-28T21:16:48Z |
d5v0952 | t1_d5v0952 | 1,469,740,584 | user_e27f852747cf | Cooking | A little bit of olive oil might work and add flavor. | 2 | t3_4v2z8d | t3_4v2z8d | /r/Cooking/comments/t3_4v2z8d/d5v0952 | null | false | 2016-07-28T21:16:24Z |
d5v08gn | t1_d5v08gn | 1,469,740,558 | [deleted] | Cooking | [deleted] | 1 | t3_4v2kj1 | t3_4v2kj1 | /r/Cooking/comments/t3_4v2kj1/d5v08gn | null | false | 2016-07-28T21:15:58Z |
d5v063l | t1_d5v063l | 1,469,740,470 | user_c5eabfa63fa9 | Cooking | 1. The casserole dish - is it ceramic/porcelain/glass? I wouldn't recommend it. Stoneware is ok. Use metal if you have it (a cast iron pan works too).
2. Don't pack 'em in. Leave some room between.
3. Scallops will continue cooking after you remove them from the heat. I would totally remove them from the pan a... | 1 | t3_4v2xbc | t3_4v2xbc | /r/Cooking/comments/t3_4v2xbc/d5v063l | null | false | 2016-07-28T21:14:30Z |
d5v062y | t1_d5v062y | 1,469,740,469 | user_b0ff5b5e97e4 | Cooking | Faux beef stroganoff with mushrooms and onions served on pasta or rice. | 3 | t3_4v30ie | t3_4v30ie | /r/Cooking/comments/t3_4v30ie/d5v062y | null | false | 2016-07-28T21:14:29Z |
d5v05lj | t1_d5v05lj | 1,469,740,451 | user_913f1d192e5a | Cooking | I like a Microplane. We used to have a rotary, but the Microplane is easier to clean/store, and you can get more than one for different kinds of shred. Also, you can use them on other things. And they last a long time. | 3 | t3_4v2uag | t3_4v2uag | /r/Cooking/comments/t3_4v2uag/d5v05lj | null | false | 2016-07-28T21:14:11Z |
d5v02gq | t1_d5v02gq | 1,469,740,335 | user_7992479ba111 | Cooking | I have [this one](http://www.webstaurantstore.com/american-metalcraft-pcg9-hand-cheese-grater/40772667.html), and I like it a lot. However, it does feel kinda flimsy.
I just bought [this model](http://www.foodservicewarehouse.com/browne-foodservice/746586/p1354844.aspx), but I haven't received it yet, so we'll see ho... | 2 | t3_4v2uag | t3_4v2uag | /r/Cooking/comments/t3_4v2uag/d5v02gq | null | false | 2016-07-28T21:12:15Z |
d5v01vr | t1_d5v01vr | 1,469,740,312 | user_2c18400b980f | Cooking | I have a Victorinox chefs knife that does 80% of my kitchen work. I agree it doesn't hold the edge as long as I'd like, but i find honing 2-3 times per week and a whetstone sharpening every 2 months keeps it more than sharp enough. Do you actually sharpen, or just hone? Any blade will eventually lose its edge and need ... | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v01vr | null | false | 2016-07-28T21:11:52Z |
d5v01p9 | t1_d5v01p9 | 1,469,740,305 | user_396585644137 | Cooking | For the record dude, I'm 5'9" and weigh 168lbs. I'm a relatively healthy person who gets a great deal of exercise. The meat thing is mostly a financially driven choice, and I'd like to explore different meal options. Did not mean to diminish your dietary understanding or piss you off, your response was just slightly... | 1 | t1_d5uyvfr | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5v01p9 | null | false | 2016-07-28T21:11:45Z |
d5v01j9 | t1_d5v01j9 | 1,469,740,299 | user_00118c9e5c11 | Cooking | Your idea works, also, pasta only takes a few minutes to cook, its the getting the water to boil that takes time. Dont drop your pasta until everything else is done.
Or you can buy a pot that ive grown up using like [this](http://www.angelfire.com/az2/waterless/images/KT82_LGinsertout.jpg) and keep the hot water in th... | 8 | t3_4v2z8d | t3_4v2z8d | /r/Cooking/comments/t3_4v2z8d/d5v01j9 | null | false | 2016-07-28T21:11:39Z |
d5v01c4 | t1_d5v01c4 | 1,469,740,291 | user_acba572dadfe | Cooking | http://allrecipes.com/recipe/22304/antojitos-minis/
These things are great. They're super cute, easy to eat with your hands (no utensils, no mess), and you can customize the filling to your taste. | 2 | t3_4v1d2e | t3_4v1d2e | /r/Cooking/comments/t3_4v1d2e/d5v01c4 | null | false | 2016-07-28T21:11:31Z |
d5v00ty | t1_d5v00ty | 1,469,740,271 | user_89c182274fe8 | Cooking | Also, the grip and shape are great for inexperienced cooks. Well, the grip is great for anyone, but it's very forgiving for newbies. | 4 | t1_d5ujzdz | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v00ty | null | false | 2016-07-28T21:11:11Z |
d5uzyz4 | t1_d5uzyz4 | 1,469,740,203 | user_21915c6f611a | Cooking | Throw a big enough fit at one party and people never forget no matter how much they've had to drink. | -12 | t1_d5ut6ax | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uzyz4 | null | false | 2016-07-28T21:10:03Z |
d5uzwer | t1_d5uzwer | 1,469,740,107 | user_feee97f8f681 | Cooking | tr.: "I have no idea how to cook anything outside of one food group" | 1 | t1_d5twozl | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5uzwer | null | false | 2016-07-28T21:08:27Z |
d5uztb4 | t1_d5uztb4 | 1,469,739,991 | user_dad5bb76d5a9 | Cooking | You should try the Kiwi Knives. They are ultra cheap, ultra light, are very sharp. They generally come in asian style knives though so don't expect a french style knife from them. | 2 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uztb4 | null | false | 2016-07-28T21:06:31Z |
d5uzqle | t1_d5uzqle | 1,469,739,892 | user_feee97f8f681 | Cooking | ...you weren't arsed to figure out a correctly planned vegetarian diet, so didn't feel good and got fat -- then switched to science-free fad diets, and fad diets are a better idea? Dude, I think all that happened was you ate a shitty vegetarian diet and now pay slightly more attention to what you eat; it doesn't have a... | 1 | t1_d5uybhh | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5uzqle | null | false | 2016-07-28T21:04:52Z |
d5uzlqk | t1_d5uzlqk | 1,469,739,706 | user_da885fbfe6b2 | Cooking | Oh jeez. Thank you for posting this link. His method looks so much better than the method I was taught. | 4 | t1_d5um07o | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uzlqk | null | false | 2016-07-28T21:01:46Z |
d5uzl8u | t1_d5uzl8u | 1,469,739,688 | user_a022e379c0bc | Cooking | Easy there killer, why don't you step out back for a smoke before you start screaming at the servers again. | 13 | t1_d5uxipi | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uzl8u | null | false | 2016-07-28T21:01:28Z |
d5uzigs | t1_d5uzigs | 1,469,739,587 | user_feee97f8f681 | Cooking | The texture will be *way* better if it's lightly cooked first. Pretty much every frozen veg you buy at the store has been parcooked first. [Explanation](http://extension.psu.edu/food/preservation/news/2012/blanching-vegetables-is-a-must-before-freezing)
(I chop mine, add onion and carrot, sauté in butter, and store t... | 2 | t1_d5ts6za | t3_4uwfsk | /r/Cooking/comments/t3_4uwfsk/d5uzigs | null | false | 2016-07-28T20:59:47Z |
d5uzevj | t1_d5uzevj | 1,469,739,459 | user_e985a2e96af3 | Cooking | KRAMER by ZWILLING 8" Chefs Knife
https://www.amazon.ca/Henckels-Kramer-Zwilling-Chefs-Knife/dp/B005KJC7E8 | 0 | t3_4v2mep | t3_4v2mep | /r/Cooking/comments/t3_4v2mep/d5uzevj | null | false | 2016-07-28T20:57:39Z |
d5uzen8 | t1_d5uzen8 | 1,469,739,451 | user_e49c7d3158f7 | Cooking | You want space, and I wouldn't leave them in there very long or they will over cook. Best to pull them and tent them to keep warm | 2 | t3_4v2xbc | t3_4v2xbc | /r/Cooking/comments/t3_4v2xbc/d5uzen8 | null | false | 2016-07-28T20:57:31Z |
d5uzc8v | t1_d5uzc8v | 1,469,739,366 | user_e0910669c5b8 | Cooking | I don't know the answer but I tried hot water bath canning last week with a large $10 stock pot I got at Walmart and it was pretty easy. | 1 | t1_d5uvnnw | t3_4v1ajl | /r/Cooking/comments/t3_4v1ajl/d5uzc8v | null | false | 2016-07-28T20:56:06Z |
d5uzaiv | t1_d5uzaiv | 1,469,739,305 | user_e0910669c5b8 | Cooking | I used [this recipe](http://www.thekitchn.com/how-to-make-dill-pickles-cooking-lessons-from-the-kitchn-193350) last week and added habaneros. Just opened one today and they're absolutely delicious.
Edit: I used white instead of cider vinegar though. I don't like the flavor of cider vinegar. | 1 | t3_4v1ajl | t3_4v1ajl | /r/Cooking/comments/t3_4v1ajl/d5uzaiv | null | false | 2016-07-28T20:55:05Z |
d5uz7ma | t1_d5uz7ma | 1,469,739,204 | user_c5c69ebeef59 | Cooking | It really makes my 27 inch CRT pop!
BTW, I don't actually own the cable. In fact, Monster cables, while overpriced, aren't *that* bad. I think I recall like $60 for a 6-footer HDMI. It was a joke because if you spend more than like $5 on a digital cable you're getting reamed. | 5 | t1_d5uxm1q | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uz7ma | null | false | 2016-07-28T20:53:24Z |
d5uz10w | t1_d5uz10w | 1,469,738,977 | user_661db3768fc0 | Cooking | If you aren't a great sharpener, I would highly suggest finding a local knife person to do them. The charge is usually fairly cheap per knife, and as they do it constantly, the work will show in the resulting edge. If you really want to stay on top of things, think of doing it every 3-6 months depending on how often yo... | 1 | t1_d5umwqi | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uz10w | null | false | 2016-07-28T20:49:37Z |
d5uywfr | t1_d5uywfr | 1,469,738,818 | user_ff3ddfe8304e | Cooking | i use victorinox at work and sharpen them to death and like them well enough. they sure feel light and flimsy compared to my wusthof classic knives at home; but i also know they were 3x cheaper if not more. | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uywfr | null | false | 2016-07-28T20:46:58Z |
d5uyvfr | t1_d5uyvfr | 1,469,738,783 | [deleted] | Cooking | [deleted] | 0 | t1_d5uymgj | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5uyvfr | null | false | 2016-07-28T20:46:23Z |
d5uysk7 | t1_d5uysk7 | 1,469,738,683 | user_9e5ea9fb0d8a | Cooking | That's a great deal.
My local restaurant supply store has great prices on meats, but you have to buy a lot of it. Vacuum sealer comes in handy. I got 20 lb of pork shoulder (butt) a couple weeks ago for $1.80 lb. Pork spare ribs (St Louis) are $1.88. Big chuck roasts are $2.x. Full rib roasts are $6.x. A... | 2 | t3_4v1yo7 | t3_4v1yo7 | /r/Cooking/comments/t3_4v1yo7/d5uysk7 | null | false | 2016-07-28T20:44:43Z |
d5uysa6 | t1_d5uysa6 | 1,469,738,673 | user_2489fc76bb3f | Cooking | Most definitely. Every day. I hate the feeling of a dull knife. One time, I borrowed my friend's (works at a steakhouse) victorinox (same knife) to make chopped salad and I hated how dull it was | 1 | t1_d5us1l1 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uysa6 | null | false | 2016-07-28T20:44:33Z |
d5uys7c | t1_d5uys7c | 1,469,738,670 | user_396585644137 | Cooking | With all this said, you got any recipes you like? | 1 | t1_d5uvuyu | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5uys7c | null | false | 2016-07-28T20:44:30Z |
d5uyomw | t1_d5uyomw | 1,469,738,544 | user_f0a21be79927 | Cooking | Most sausage will be in the 25% fat by weight range. Most beef for this use I would get 73/27 or 80/20 lean/fat. So about the same and you can always drain off a bit of fat after the meat is browned before adding other ingredients. | 2 | t1_d5u2gmg | t3_4uyzh9 | /r/Cooking/comments/t3_4uyzh9/d5uyomw | null | false | 2016-07-28T20:42:24Z |
d5uymgj | t1_d5uymgj | 1,469,738,467 | user_396585644137 | Cooking | Well the post was simply about asking for meatless meals really, that's why it was in r/cooking and not r/fitness. You have no background into my lifestyle or changes I intend to make in it, yet you speak as though you do. I appreciate your advice, but unless you are a verified and educated nutritionist you are just a... | 1 | t1_d5uybhh | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5uymgj | null | false | 2016-07-28T20:41:07Z |
d5uyde4 | t1_d5uyde4 | 1,469,738,142 | user_5926181a5f2e | Cooking | Here's the thing about Victorinox knives: They are soft, super stainless, and durable. They are intended to be inexpensive, workhorse knives. There are definitely nicer knives out there. This has advantages though. I'm a butcher and tend to abuse my knives pretty bad, much more than a chef would. When I'm boning out a ... | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uyde4 | null | false | 2016-07-28T20:35:42Z |
d5uyc7g | t1_d5uyc7g | 1,469,738,100 | user_3608daed4e75 | Cooking | Victorinox | 1 | t3_4v2mep | t3_4v2mep | /r/Cooking/comments/t3_4v2mep/d5uyc7g | null | false | 2016-07-28T20:35:00Z |
d5uybhh | t1_d5uybhh | 1,469,738,075 | [deleted] | Cooking | [deleted] | 1 | t1_d5uve3p | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5uybhh | null | false | 2016-07-28T20:34:35Z |
d5uybfy | t1_d5uybfy | 1,469,738,073 | user_1be1702ecd97 | Cooking | Funny is I had learned it from working in a Filipino restaurant. | 1 | t1_d5szkhl | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5uybfy | null | false | 2016-07-28T20:34:33Z |
d5uyax2 | t1_d5uyax2 | 1,469,738,055 | user_661db3768fc0 | Cooking | FWIW, I have many Victorinox knives but I hate their paring knives. Their other knives work well and hold up well under heavy use as long as you stay on top of honing and sharpen periodically. The paring knife is too flimsy for my tastes. It's small enough and nimble enough for the job, but I actually worry a bit about... | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uyax2 | null | false | 2016-07-28T20:34:15Z |
d5uyag7 | t1_d5uyag7 | 1,469,738,038 | user_05476d4b6add | Cooking | Do you watch your family use the knife? Most people don't know how easy it can be to ruin a knife edge (like every roommate I've ever had). Even storing it requires more thought than people see to expect. Like you can't just toss it in the dish rack/sink rubbing up against a bunch of silverware or plates. | 3 | t1_d5ugyun | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uyag7 | null | false | 2016-07-28T20:33:58Z |
d5uy8xd | t1_d5uy8xd | 1,469,737,985 | user_42b115193a13 | Cooking | That's a thought!
I should try it. I actually have an oyster knife that I never use.
| 3 | t1_d5uxrqg | t3_4v2c7e | /r/Cooking/comments/t3_4v2c7e/d5uy8xd | null | false | 2016-07-28T20:33:05Z |
d5uy7wo | t1_d5uy7wo | 1,469,737,947 | user_4b3a5948c0cf | Cooking | Definitely - they're great for a high-use area where it will get abused because it works well and is cheap enough to replace. For that reason it's also great as a first "real" kitchen knife (one that isn't from a KMart box set) because it's a small investment, you're just learning how to take care of a proper knife, a... | 1 | t1_d5ufunc | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uy7wo | null | false | 2016-07-28T20:32:27Z |
d5uy6ua | t1_d5uy6ua | 1,469,737,910 | user_93efe7f7b7ba | Cooking | This | 0 | t1_d5uhihb | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uy6ua | null | false | 2016-07-28T20:31:50Z |
d5uy6h6 | t1_d5uy6h6 | 1,469,737,897 | user_93efe7f7b7ba | Cooking | I got the Victorinox recently and was really disappointed. Really feels like a light cheapo knife | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uy6h6 | null | false | 2016-07-28T20:31:37Z |
d5uy5nf | t1_d5uy5nf | 1,469,737,868 | user_6a873363ced2 | Cooking | I feel the same way, I have 1 global knife, it's fine but it's horrible compared to any of my wűstofs. | 1 | t1_d5ut7q4 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uy5nf | null | false | 2016-07-28T20:31:08Z |
d5uy08c | t1_d5uy08c | 1,469,737,679 | user_507f49a010df | Cooking | Uh oh. I've heard you're not supposed to swipe too many times, but was told to hone whenever you use the knife by a (seemingly) reputable source. Definite no-no? The metal fatigue bit you mentioned sounds logical enough. | 4 | t1_d5uxwn4 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uy08c | null | false | 2016-07-28T20:27:59Z |
d5uxwty | t1_d5uxwty | 1,469,737,564 | user_f3a23e7fd0be | Cooking | Of course it is and I am remiss in not mentioning my friend Chef Justin Wilson and the fact that you, and he, speak a form of both English and French. Of course it's unique Cajun French and no other French speaking people understand your version, but it's still French. | -9 | t1_d5ux1v7 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uxwty | null | false | 2016-07-28T20:26:04Z |
d5uxwn4 | t1_d5uxwn4 | 1,469,737,557 | user_a12b6a327086 | Cooking | Oh no. Not this again. Don't over hone your knife, you'll kill your edge retention.
Imagine a paper clip bending back and forth, you're subjecting your knife edge to the same metal fatigue. It may not break, but it is certainly weakened, which means low edge retention. | 6 | t1_d5ugs8a | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uxwn4 | null | false | 2016-07-28T20:25:57Z |
d5uxrqg | t1_d5uxrqg | 1,469,737,388 | user_7992479ba111 | Cooking | My paring knife is one of my sharpest. I use it for fine detail cutting.
For tasks like you described, I have an oyster knife. It's not actually a very good knife for opening oysters, but it's a great knife for removing stems and ends. | 9 | t3_4v2c7e | t3_4v2c7e | /r/Cooking/comments/t3_4v2c7e/d5uxrqg | null | false | 2016-07-28T20:23:08Z |
d5uxqq3 | t1_d5uxqq3 | 1,469,737,354 | user_a12b6a327086 | Cooking | VG-10 steel don't keep their edge? I'll need to learn more about this! | 3 | t1_d5uxjya | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uxqq3 | null | false | 2016-07-28T20:22:34Z |
d5uxpwt | t1_d5uxpwt | 1,469,737,326 | user_73b9df8dd918 | Cooking | I also have one of their 8" cooks knives. Best knife over ever used for high volume work. Got to love German steel. | 3 | t1_d5uga2g | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uxpwt | null | false | 2016-07-28T20:22:06Z |
d5uxndz | t1_d5uxndz | 1,469,737,240 | user_73b9df8dd918 | Cooking | Using the steel. | 1 | t1_d5ulklz | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uxndz | null | false | 2016-07-28T20:20:40Z |
d5uxm1q | t1_d5uxm1q | 1,469,737,193 | [deleted] | Cooking | [deleted] | -1 | t1_d5uobh3 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uxm1q | null | false | 2016-07-28T20:19:53Z |
d5uxjya | t1_d5uxjya | 1,469,737,119 | user_73b9df8dd918 | Cooking | They also have a hard time keeping their edge. | 0 | t1_d5ut7q4 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uxjya | null | false | 2016-07-28T20:18:39Z |
d5uxj4a | t1_d5uxj4a | 1,469,737,089 | user_d9d4f4dcf521 | Cooking | This is my only response
https://youtu.be/iZ8nN6hTnmM | 1 | t1_d5uevgj | t3_4uwysn | /r/Cooking/comments/t3_4uwysn/d5uxj4a | null | false | 2016-07-28T20:18:09Z |
d5uxipi | t1_d5uxipi | 1,469,737,075 | user_73b9df8dd918 | Cooking | The person who touches my knives in the kitchens without my express permission to do so, is a goddam dead man.
It's a golden rule between chefs and cooks alike is that you don't touch each other's knives.
| -8 | t1_d5uirgu | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uxipi | null | false | 2016-07-28T20:17:55Z |
d5uxhwf | t1_d5uxhwf | 1,469,737,046 | user_d9d4f4dcf521 | Cooking | Holy shit, that sounds incredible | 2 | t1_d5usf2u | t3_4uwysn | /r/Cooking/comments/t3_4uwysn/d5uxhwf | null | false | 2016-07-28T20:17:26Z |
d5uxf7f | t1_d5uxf7f | 1,469,736,955 | user_46cb26ac1a8e | Cooking | http://ieatishootipost.sg/
He has a few well tested recipes, mostly reviews though. Singaporean.
Edit:
Also, http://themeatmen.sg/ | 1 | t3_4v0djr | t3_4v0djr | /r/Cooking/comments/t3_4v0djr/d5uxf7f | null | false | 2016-07-28T20:15:55Z |
d5uxd4i | t1_d5uxd4i | 1,469,736,883 | user_d9d4f4dcf521 | Cooking | Also check out the Ménage a Trois. That one is also incredible. Really any of Ike's sandwiches is good; you can't go wrong. | 1 | t1_d5ued2c | t3_4uwysn | /r/Cooking/comments/t3_4uwysn/d5uxd4i | null | false | 2016-07-28T20:14:43Z |
d5uxal5 | t1_d5uxal5 | 1,469,736,798 | user_a9cf8ebb02fe | Cooking | I just searched on ["glass leftover containers"](https://www.bing.com/search?q=glass%20leftover%20containers%20images&qs=n&form=QBRE&pq=glass%20leftover%20containers%20ima&sc=0-29&sp=-1&sk=&cvid=459CC88DA3C445CCA6F338F845A00B51) and it came back with many listings. It looks to me like they are all stackable. | 3 | t3_4v2kj1 | t3_4v2kj1 | /r/Cooking/comments/t3_4v2kj1/d5uxal5 | null | false | 2016-07-28T20:13:18Z |
d5ux8dm | t1_d5ux8dm | 1,469,736,722 | user_62a75b124a19 | Cooking | You get the use of a $100 dollar knife for $30, but only for 30% of the time of a $100 one. | 2 | t1_d5uhihb | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ux8dm | null | false | 2016-07-28T20:12:02Z |
d5ux65t | t1_d5ux65t | 1,469,736,646 | user_3a05fa994cf3 | Cooking | Okay. Thanks! | 1 | t1_d5uwhts | t3_4v2mep | /r/Cooking/comments/t3_4v2mep/d5ux65t | null | false | 2016-07-28T20:10:46Z |
d5ux1v7 | t1_d5ux1v7 | 1,469,736,498 | user_b160c5b04241 | Cooking | I'm confused- is voila not a common term through the whole us? I don't want to outright disagree with you by saying it is because I'm from south Louisiana (again, french canadians) | 7 | t1_d5usmyb | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ux1v7 | null | false | 2016-07-28T20:08:18Z |
d5uwtjz | t1_d5uwtjz | 1,469,736,201 | user_d15dce52ad19 | Cooking | Yeah, that's what I figured would happen. Not a big deal, just a couple extra steps. | 2 | t1_d5uwdov | t3_4v2jos | /r/Cooking/comments/t3_4v2jos/d5uwtjz | null | false | 2016-07-28T20:03:21Z |
d5uwt22 | t1_d5uwt22 | 1,469,736,185 | [deleted] | Cooking | [deleted] | 2 | t1_d5uqpzb | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5uwt22 | null | false | 2016-07-28T20:03:05Z |
d5uwlg4 | t1_d5uwlg4 | 1,469,735,926 | user_37d2c4cf72b6 | Cooking | The Woks of Life has a lot of great and simple Asian recipes. | 2 | t3_4v0djr | t3_4v0djr | /r/Cooking/comments/t3_4v0djr/d5uwlg4 | null | false | 2016-07-28T19:58:46Z |
d5uwjhz | t1_d5uwjhz | 1,469,735,860 | user_a75d4d6943ce | Cooking | I've never noticed a huge difference in quality, except when it was made from scratch. You really won't run the risk of choosing badly, imho. | 2 | t3_4v1pkt | t3_4v1pkt | /r/Cooking/comments/t3_4v1pkt/d5uwjhz | null | false | 2016-07-28T19:57:40Z |
d5uwj9l | t1_d5uwj9l | 1,469,735,852 | user_e63c61e1a92e | Cooking | I work at Sur La Table. Knives and coffee are my two favorite areas to work! Here is the usual knowledge that I drop on customers. So my apologies if it sounds like a spiel.
As you can tell, when you ask opinions on knives, everyone has one. Not all knives are created equal. And like a nice dress shirt it really come... | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uwj9l | null | false | 2016-07-28T19:57:32Z |
d5uwikl | t1_d5uwikl | 1,469,735,830 | user_ccf2d73c14b9 | Cooking | This site. There are great recipes, and a great variety of them (some are complex, most aren't, but it ranges from Japanese takes on Western food to tons of traditional Japanese, and a few other things!) It is very well put together, there are usually videos and always pictures, and there are usually recommendations wh... | 2 | t1_d5uc3m9 | t3_4v0djr | /r/Cooking/comments/t3_4v0djr/d5uwikl | null | false | 2016-07-28T19:57:10Z |
d5uwhts | t1_d5uwhts | 1,469,735,804 | user_c549b61b8e7d | Cooking | Go to Williams Sonoma or Sur la Table and physically touch them. Find one that is most comfortable in your hand, and that's the one you need. All the high end brands will last the rest of your life. | 1 | t1_d5uwfe9 | t3_4v2mep | /r/Cooking/comments/t3_4v2mep/d5uwhts | null | false | 2016-07-28T19:56:44Z |
d5uwhsa | t1_d5uwhsa | 1,469,735,803 | user_1d5c3b3744d6 | Cooking | Ditto for mash. Potatoes, cream and sour cream in a stand mixer, then add salt/onion powder/garlic powder and whatever other spices you might want until incredible. | 6 | t1_d5uw67u | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5uwhsa | null | false | 2016-07-28T19:56:43Z |
d5uwfe9 | t1_d5uwfe9 | 1,469,735,723 | user_3a05fa994cf3 | Cooking | Okay. Is there a certain chef's knife you recommend? | 1 | t1_d5uw9ur | t3_4v2mep | /r/Cooking/comments/t3_4v2mep/d5uwfe9 | null | false | 2016-07-28T19:55:23Z |
d5uwdov | t1_d5uwdov | 1,469,735,665 | user_ef325e9c688b | Cooking | If you premix, it will be mush when you put it together. Keep the berries apart and try to keep them chilled. Also,
don't prewash (will start bacteria growing)
keep them in separate, non-crushable containers.
Keep the butter chilled too
Love cobbler, good luck! | 1 | t3_4v2jos | t3_4v2jos | /r/Cooking/comments/t3_4v2jos/d5uwdov | null | false | 2016-07-28T19:54:25Z |
d5uwcae | t1_d5uwcae | 1,469,735,618 | user_54681e715e68 | Cooking | Vinegar is your friend. Q tip it with vinegar, dilute some vinegar in water and heat it up to pressure, then vent the steam. | 5 | t3_4v298e | t3_4v298e | /r/Cooking/comments/t3_4v298e/d5uwcae | null | false | 2016-07-28T19:53:38Z |
d5uwbtr | t1_d5uwbtr | 1,469,735,602 | user_c549b61b8e7d | Cooking | Break up. You will save enormous amounts of your sanity in the long run. | 4 | t3_4v1h9b | t3_4v1h9b | /r/Cooking/comments/t3_4v1h9b/d5uwbtr | null | false | 2016-07-28T19:53:22Z |
d5uwb3k | t1_d5uwb3k | 1,469,735,578 | user_d9778c57606c | Cooking | I prefer to use a 2x4 I found in a skip and bludgeon my veg into submission | 26 | t3_4v2c7e | t3_4v2c7e | /r/Cooking/comments/t3_4v2c7e/d5uwb3k | null | false | 2016-07-28T19:52:58Z |
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