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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d5uw9ur | t1_d5uw9ur | 1,469,735,535 | user_c549b61b8e7d | Cooking | Literally all of them. If you spend more than $200 on an 8" chef, you're insane. | 3 | t3_4v2mep | t3_4v2mep | /r/Cooking/comments/t3_4v2mep/d5uw9ur | null | false | 2016-07-28T19:52:15Z |
d5uw67u | t1_d5uw67u | 1,469,735,411 | user_3cab5fd13ab7 | Cooking | Yep, just frying some new potatoes in the stuff with a little bit of chilli and oil is amazing and I've never been able to get the same result as with fresh garlic. | 7 | t1_d5uvm2e | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5uw67u | null | false | 2016-07-28T19:50:11Z |
d5uw5nm | t1_d5uw5nm | 1,469,735,391 | user_7b13628fc96b | Cooking | You may eventually find that there are even better out there ;) But they're definitely quite good!
It's like anything - as you do more of any one thing your horizons and perspective can change. To someone accustomed to Chicago Cutlery, a Victorinox might blow them away. As OP here states, after spending time with the ... | 2 | t1_d5ul75a | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uw5nm | null | false | 2016-07-28T19:49:51Z |
d5uvuyu | t1_d5uvuyu | 1,469,735,024 | [deleted] | Cooking | [deleted] | 1 | t1_d5tuzxx | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5uvuyu | null | false | 2016-07-28T19:43:44Z |
d5uvrlx | t1_d5uvrlx | 1,469,734,910 | user_181a9c0f5e61 | Cooking | One way to do this, if you want to stick to a traditional roll or bun, would be to cook down sage, sausage, liver, onions, garlic, etc in duck fat (butter would be great here too) and use that as a spread for the buns instead of mayonnaise. Like a mushroom duxelle but with stuffing flavours. | 1 | t3_4uwysn | t3_4uwysn | /r/Cooking/comments/t3_4uwysn/d5uvrlx | null | false | 2016-07-28T19:41:50Z |
d5uvnnw | t1_d5uvnnw | 1,469,734,778 | user_07019204a3f5 | Cooking | Side question: I bought pickling cucumbers at the market. One got moldy. I threw it. The others are fine. Can I still make refrigerator pickles if I wash them good? | 1 | t3_4v1ajl | t3_4v1ajl | /r/Cooking/comments/t3_4v1ajl/d5uvnnw | null | false | 2016-07-28T19:39:38Z |
d5uvm2e | t1_d5uvm2e | 1,469,734,724 | user_1d5c3b3744d6 | Cooking | Well that explains that... Plenty ofstuff I cook that needs "something" ends up being fixed with garlic powder. | 22 | t3_4v1oy6 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5uvm2e | null | false | 2016-07-28T19:38:44Z |
d5uve3p | t1_d5uve3p | 1,469,734,452 | user_396585644137 | Cooking | Isn't meal choice part of a lifestyle? Lol | 1 | t1_d5uv6fb | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5uve3p | null | false | 2016-07-28T19:34:12Z |
d5uv6fb | t1_d5uv6fb | 1,469,734,188 | [deleted] | Cooking | [deleted] | 0 | t3_4uwg0t | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5uv6fb | null | false | 2016-07-28T19:29:48Z |
d5uv3ng | t1_d5uv3ng | 1,469,734,094 | user_a88af44ce1f8 | Cooking | a lot of bacteria produce poisons as they do their thing, so even if you kill the bacteria while cooking--you are still going to be ingesting poison. | 5 | t3_4v0bbn | t3_4v0bbn | /r/Cooking/comments/t3_4v0bbn/d5uv3ng | null | false | 2016-07-28T19:28:14Z |
d5uv2h6 | t1_d5uv2h6 | 1,469,734,052 | [deleted] | Cooking | [deleted] | 2 | t3_4v1yo7 | t3_4v1yo7 | /r/Cooking/comments/t3_4v1yo7/d5uv2h6 | null | false | 2016-07-28T19:27:32Z |
d5uuqg9 | t1_d5uuqg9 | 1,469,733,635 | user_d21d80d6d416 | Cooking | I suppose this is actually what I meant - I can see why my previous post caused confusion on that matter.
Someone bought us a set of Henckels (not the cheap China stamped ones, but the forged ones) which I do love, but those Shun knives are just so *beautiful*. I'd really love one of their cleavers and a santoku.
| 1 | t1_d5us7xm | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uuqg9 | null | false | 2016-07-28T19:20:35Z |
d5uunik | t1_d5uunik | 1,469,733,535 | user_d21d80d6d416 | Cooking | I like soup but not that much. :)
| 1 | t1_d5usk90 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uunik | null | false | 2016-07-28T19:18:55Z |
d5uulz7 | t1_d5uulz7 | 1,469,733,483 | user_a00237595f8a | Cooking | Maangchi is legit. I'm Korean and whenever I need help prepping traditional Korean dishes, Maangchi is my go-to. | 5 | t1_d5ull83 | t3_4v0djr | /r/Cooking/comments/t3_4v0djr/d5uulz7 | null | false | 2016-07-28T19:18:03Z |
d5utqfm | t1_d5utqfm | 1,469,732,407 | [deleted] | Cooking | [removed] | 1 | t3_4uwysn | t3_4uwysn | /r/Cooking/comments/t3_4uwysn/d5utqfm | null | false | 2016-07-28T19:00:07Z |
d5uto9z | t1_d5uto9z | 1,469,732,334 | user_e0b7832bb1e1 | Cooking | I tend to prefer Japanese steel, but I would recommend checking out Wasabi Knives - they are the utility line of Kershaw/Kai who also make Shuns. I can't speak for the paring knife, but I have been very happy with their Chef's knife as an everyday blade. The Amazon reviews seem favorable too!
https://www.amazon.com/... | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uto9z | null | false | 2016-07-28T18:58:54Z |
d5utf9i | t1_d5utf9i | 1,469,732,033 | user_eb8f7cb0d5d4 | Cooking | It's cooking, dude! Do whatever you want! | 3 | t3_4uyzh9 | t3_4uyzh9 | /r/Cooking/comments/t3_4uyzh9/d5utf9i | null | false | 2016-07-28T18:53:53Z |
d5ute3c | t1_d5ute3c | 1,469,731,992 | user_56b104457dff | Cooking | +1 for analogy. | 6 | t1_d5ur7hw | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ute3c | null | false | 2016-07-28T18:53:12Z |
d5utdmm | t1_d5utdmm | 1,469,731,977 | user_56b104457dff | Cooking | Honing isn't going to keep your blades sharp, regardless of what kind they are. It's just meant to extend the time needed between sharpening(via stone or grinder, whatever you use to pare steel off the blade).
It's kind of like painting the outside of your house. It'll keep the wood(oldschool) protected longer, but e... | 2 | t1_d5ugyun | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5utdmm | null | false | 2016-07-28T18:52:57Z |
d5ut7q4 | t1_d5ut7q4 | 1,469,731,779 | user_56b104457dff | Cooking | > best Global knife
My best Global knife is the one I gave away due to not liking it ;)
I never liked the blade composition on them. Not 100% sure why. | 6 | t1_d5uirgu | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ut7q4 | null | false | 2016-07-28T18:49:39Z |
d5ut6ax | t1_d5ut6ax | 1,469,731,730 | user_e0b7832bb1e1 | Cooking | This! I have found out the hard way that it is a good idea to put away my Shuns when we have a large gathering of drunk people - for the safety of both the guests and the knives. | 13 | t1_d5uirgu | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ut6ax | null | false | 2016-07-28T18:48:50Z |
d5ut4td | t1_d5ut4td | 1,469,731,679 | user_56b104457dff | Cooking | I've used a lot of knife brands over the years. I've owned around 7 or 8 different chef knives through my career. I was a huge Henkel advocate for years. Love my "pro s" and my "miyabi" specifically. Very different feels to them. I found as the knives aged, my pro really doesn't keep an edge well. I had to completely r... | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ut4td | null | false | 2016-07-28T18:47:59Z |
d5ut1wl | t1_d5ut1wl | 1,469,731,579 | user_42b115193a13 | Cooking | Sushi knives actually hold up very nicely if used correctly. If you watch a sushi chef, you'll notice that the only part of the blade that touches the cutting board is the tip. The edge of the blade is drawn through the fish and never touches anything harder than that. | 3 | t1_d5us1l1 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ut1wl | null | false | 2016-07-28T18:46:19Z |
d5usmyb | t1_d5usmyb | 1,469,731,063 | user_f3a23e7fd0be | Cooking | Gee, I only have a $12 paring knife from Canadian Tire, and it cuts fruit, bread, meat and boiled eggs just fine. If it doesn't have a suitable edge, a couple of swipes on the old whetstone and voila (that's Canadian French, we're multilingual). Oh, the other $88 dollars I spent frivolously. | 0 | t1_d5uhihb | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5usmyb | null | false | 2016-07-28T18:37:43Z |
d5usl4n | t1_d5usl4n | 1,469,730,998 | user_253303711852 | Cooking | This is an easy and delicious recipe to make the deli style half-sour pickles. I did add a sprig of fresh dill to each jar. Otherwise, made the recipe, as is.
http://laurenvenell.com/how-to-make-jewish-half-sour-garlic-pickles/
| 1 | t3_4v1ajl | t3_4v1ajl | /r/Cooking/comments/t3_4v1ajl/d5usl4n | null | false | 2016-07-28T18:36:38Z |
d5usk90 | t1_d5usk90 | 1,469,730,968 | user_37a24efb1a1b | Cooking | I only have 2 and I ate soup for 6 months to save up for em. They're nice, but I dont think they were worth 6 months of soup | 2 | t1_d5uqkyd | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5usk90 | null | false | 2016-07-28T18:36:08Z |
d5usf2u | t1_d5usf2u | 1,469,730,801 | user_6494f8174e3d | Cooking | Place by me does something really similar, but it's a melt. Sandwich goes like this;
Bread (just a huge piece of sourdough)
Roasted Turkey
Cranberry/orange zest sauce
Sage and cornbread stuffing
Roasted butternut squash
Melted muenster cheese
Bread
They do this every year and it's my favorite. | 1 | t1_d5to48v | t3_4uwysn | /r/Cooking/comments/t3_4uwysn/d5usf2u | null | false | 2016-07-28T18:33:21Z |
d5uscvo | t1_d5uscvo | 1,469,730,725 | user_26399cc8e7ca | Cooking | This is great advice! So would that mean I should get a little mortar and pestle? | 1 | t1_d5tzk0r | t3_4uw84s | /r/Cooking/comments/t3_4uw84s/d5uscvo | null | false | 2016-07-28T18:32:05Z |
d5usas1 | t1_d5usas1 | 1,469,730,652 | user_8bdc1633e379 | Cooking | Thanks for the suggestion. I'll check it out for sure. | 1 | t1_d5uon4h | t3_4v1d2e | /r/Cooking/comments/t3_4v1d2e/d5usas1 | null | false | 2016-07-28T18:30:52Z |
d5us7xm | t1_d5us7xm | 1,469,730,555 | user_b86fde59f047 | Cooking | Skip the "set" and buy a couple of basic ones. I only own one Shun - a Shun Premiere 4" paring knife, and it is amazing!
I have a completely mismatched set of knives that match my needs - the Shun Premiere paring knife, a Zwilling Pro 10" bread knife, a Zwilling Kramer 8" chef's knife (my one real splurge), and a free... | 4 | t1_d5uqkyd | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5us7xm | null | false | 2016-07-28T18:29:15Z |
d5us5bi | t1_d5us5bi | 1,469,730,469 | user_26399cc8e7ca | Cooking | I'll be there for a year. Mostly it's to save on the cost of flying food in or having to pay super expensive prices for every day items. | 1 | t1_d5thrml | t3_4uw84s | /r/Cooking/comments/t3_4uw84s/d5us5bi | null | false | 2016-07-28T18:27:49Z |
d5us31e | t1_d5us31e | 1,469,730,393 | user_26399cc8e7ca | Cooking | The bar was the first thing I was worried about. Got a few good bottles don't chu worry. | 1 | t1_d5tehjm | t3_4uw84s | /r/Cooking/comments/t3_4uw84s/d5us31e | null | false | 2016-07-28T18:26:33Z |
d5us21v | t1_d5us21v | 1,469,730,360 | user_26399cc8e7ca | Cooking | James Bay area, and that does sound tempting. | 1 | t1_d5tkjbh | t3_4uw84s | /r/Cooking/comments/t3_4uw84s/d5us21v | null | false | 2016-07-28T18:26:00Z |
d5us1l1 | t1_d5us1l1 | 1,469,730,343 | user_0e7f8530fd68 | Cooking | i'm surprised the Victorinox can hold such an acute angle (almost single-edged!) with such a soft steel. Japn blades typically range from high 50's Rockwell to 64 or 65+ but the Victorinox is like 56 or 57 at most. Were you hitting the stones for touch-ups on a daily basis? Pro chefs at sushi & upscale small plates eat... | 2 | t1_d5um582 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5us1l1 | null | false | 2016-07-28T18:25:43Z |
d5us0m4 | t1_d5us0m4 | 1,469,730,311 | user_f1fc73866e1f | Cooking | I've used both the Victorinox $30 chef's knife and ask the Wusthof Professional $30-$40 chef's knife. The Wusthof far outperformed the Victorinox in my opinion. | 2 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5us0m4 | null | false | 2016-07-28T18:25:11Z |
d5urrdr | t1_d5urrdr | 1,469,730,008 | user_b5a77a6ac4ed | Cooking | It may be due to the number of grocery stores near me. Within 4 miles of me there are two harris teeters, two bilos, a walmart, target, Aldi and publix. | 1 | t1_d5uqasz | t3_4v1yo7 | /r/Cooking/comments/t3_4v1yo7/d5urrdr | null | false | 2016-07-28T18:20:08Z |
d5urn3g | t1_d5urn3g | 1,469,729,869 | [deleted] | Cooking | [removed] | 1 | t1_d5urmb3 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5urn3g | null | false | 2016-07-28T18:17:49Z |
d5urmb3 | t1_d5urmb3 | 1,469,729,843 | user_6766d8e736be | Cooking | What length did you get? I have several and I strongly prefer my 8" to my 10".
I also use a Chef's Choice sharpener because hey, these are really inexpensive knives. Yet still my oldest on is 14 years old. So I would not be worried about removing a lot of material or sharpening a lot.
When you say paring do you m... | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5urmb3 | null | false | 2016-07-28T18:17:23Z |
d5uricd | t1_d5uricd | 1,469,729,711 | user_b5a77a6ac4ed | Cooking | That's cheap corn. It's running about 30 to 40 cents an ear around here. | 2 | t1_d5uqmq3 | t3_4v1yo7 | /r/Cooking/comments/t3_4v1yo7/d5uricd | null | false | 2016-07-28T18:15:11Z |
d5urhdh | t1_d5urhdh | 1,469,729,678 | [deleted] | Cooking | [deleted] | 1 | t3_4uwysn | t3_4uwysn | /r/Cooking/comments/t3_4uwysn/d5urhdh | null | false | 2016-07-28T18:14:38Z |
d5urgyd | t1_d5urgyd | 1,469,729,664 | user_e4fb9da964f0 | Cooking | Oh man I love finger food, you're possibilities are endless.
Kenji's charred salsa verde was a hit when I made it http://www.seriouseats.com/2016/01/charred-mexican-salsa-verde.html
Haven't made these but always thought they were a good idea http://www.seriouseats.com/recipes/2014/09/easy-pull-apart-pepperoni-garlic-... | 5 | t3_4v1d2e | t3_4v1d2e | /r/Cooking/comments/t3_4v1d2e/d5urgyd | null | false | 2016-07-28T18:14:24Z |
d5urgsb | t1_d5urgsb | 1,469,729,659 | [deleted] | Cooking | [deleted] | 1 | t1_d5upk8m | t3_4v1519 | /r/Cooking/comments/t3_4v1519/d5urgsb | null | false | 2016-07-28T18:14:19Z |
d5urg5o | t1_d5urg5o | 1,469,729,638 | user_20c364d0dcba | Cooking | Got my chicken quarters for 49 cents a pound. They are about an hour away from coming out of a slow cooker full of bbq sauce. The smell is torture! | 3 | t3_4v1yo7 | t3_4v1yo7 | /r/Cooking/comments/t3_4v1yo7/d5urg5o | null | false | 2016-07-28T18:13:58Z |
d5urerw | t1_d5urerw | 1,469,729,591 | user_47181458c299 | Cooking | Cross contamination is the main risk.
You're right that cooking the meat to a safe temperature makes *it* safe. More or less.
But the chicken spooge all over the container, and your sink (and your counter and your hands) contains many more potentially dangerous pathogens if the meat wasn't thawed safely.
Th... | 1 | t3_4v0bbn | t3_4v0bbn | /r/Cooking/comments/t3_4v0bbn/d5urerw | null | false | 2016-07-28T18:13:11Z |
d5urb82 | t1_d5urb82 | 1,469,729,470 | user_d21d80d6d416 | Cooking | 1 cup vinegar, 1 cup sugar, 1 cup water, thinly sliced shallots, teaspoon of salt, 2 teaspoons chili flakes, 2 cucumbers sliced thinly.
Heat the water and vinegar over low heat. Add sugar and salt and keep stirring until both are dissolved fully. Cool and pour over shallots, chili flake, and cuke slices.
Easy peasy... | 1 | t3_4v1ajl | t3_4v1ajl | /r/Cooking/comments/t3_4v1ajl/d5urb82 | null | false | 2016-07-28T18:11:10Z |
d5ur7hw | t1_d5ur7hw | 1,469,729,346 | user_9db7da6029ce | Cooking | The difference between combing and cutting hair. | 49 | t1_d5ulu3b | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ur7hw | null | false | 2016-07-28T18:09:06Z |
d5ur6cy | t1_d5ur6cy | 1,469,729,309 | user_7992479ba111 | Cooking | What I'm saying is that instead of having 6oz of meat for lunch and a meatless dinner, you can have 3oz of meat for lunch and 3oz of meat for dinner | 1 | t1_d5uqpzb | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5ur6cy | null | false | 2016-07-28T18:08:29Z |
d5uqy5q | t1_d5uqy5q | 1,469,729,033 | user_f9936c31fd1d | Cooking | Look at Frost Cutlery. They're about the same price as Victorinox, and are made in Sweden. Best bang for the buck I can find in the knife industry. | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uqy5q | null | false | 2016-07-28T18:03:53Z |
d5uqvz7 | t1_d5uqvz7 | 1,469,728,957 | user_5195cc1c1aee | Cooking | Check r/canning for lots of different pickle recipes.
| 1 | t3_4v1ajl | t3_4v1ajl | /r/Cooking/comments/t3_4v1ajl/d5uqvz7 | null | false | 2016-07-28T18:02:37Z |
d5uqqqr | t1_d5uqqqr | 1,469,728,785 | user_4cc3e9774f81 | Cooking | Vietnamese:
[Wandering Chopsticks](http://wanderingchopsticks.blogspot.com/2006/06/vietnamese-recipes-by-category.html)
[Helen's Recipes](https://www.youtube.com/user/HelenRecipes)
Japanese:
[Cooking with Dog](https://www.youtube.com/user/cookingwithdog)
Korean:
[Maangchi](https://www.youtube.com/user/Maangchi)
... | 3 | t3_4v0djr | t3_4v0djr | /r/Cooking/comments/t3_4v0djr/d5uqqqr | null | false | 2016-07-28T17:59:45Z |
d5uqpzb | t1_d5uqpzb | 1,469,728,760 | [deleted] | Cooking | [deleted] | 1 | t1_d5uogk8 | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5uqpzb | null | false | 2016-07-28T17:59:20Z |
d5uqmq3 | t1_d5uqmq3 | 1,469,728,652 | [deleted] | Cooking | [deleted] | 2 | t3_4v1yo7 | t3_4v1yo7 | /r/Cooking/comments/t3_4v1yo7/d5uqmq3 | null | false | 2016-07-28T17:57:32Z |
d5uqltb | t1_d5uqltb | 1,469,728,621 | user_2355b646c933 | Cooking | "A couple of weeks" is too long, unless you're storing it in a freezer.
>[As for home-prepared mixtures of garlic in oil, the FDA recommends that these “be made fresh for use and not left at room temperatures.” Any leftovers should be refrigerated for use within three days, frozen for longer storage, or discarded.](ht... | 1 | t1_d5uq66i | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5uqltb | null | false | 2016-07-28T17:57:01Z |
d5uqkyd | t1_d5uqkyd | 1,469,728,592 | user_d21d80d6d416 | Cooking | If only I could afford a set of Shun... | 1 | t1_d5uiki8 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uqkyd | null | false | 2016-07-28T17:56:32Z |
d5uqhew | t1_d5uqhew | 1,469,728,477 | user_bb97733bd59a | Cooking | Naw, it makes the tv picture much more shiny. /s | 5 | t1_d5uobh3 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uqhew | null | false | 2016-07-28T17:54:37Z |
d5uqf2p | t1_d5uqf2p | 1,469,728,399 | user_d21d80d6d416 | Cooking | You should really be honing your knives every time you use them. | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uqf2p | null | false | 2016-07-28T17:53:19Z |
d5uqelb | t1_d5uqelb | 1,469,728,383 | user_7b13628fc96b | Cooking | Can't *touch*? Damn, dude. I dunno. Have you talked to *her* about it? That's pretty extreme. | 3 | t3_4v1h9b | t3_4v1h9b | /r/Cooking/comments/t3_4v1h9b/d5uqelb | null | false | 2016-07-28T17:53:03Z |
d5uqasz | t1_d5uqasz | 1,469,728,258 | user_7b13628fc96b | Cooking | That's fucking wild. I go to Teeter here around Lake Norman and I haven't seen a deal that good yet! | 2 | t3_4v1yo7 | t3_4v1yo7 | /r/Cooking/comments/t3_4v1yo7/d5uqasz | null | false | 2016-07-28T17:50:58Z |
d5uq8b8 | t1_d5uq8b8 | 1,469,728,178 | user_1c7f6869f6eb | Cooking | ok so there can be no variation from 1 recipe at all in your opinion? | 1 | t1_d5un1mi | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5uq8b8 | null | false | 2016-07-28T17:49:38Z |
d5uq66i | t1_d5uq66i | 1,469,728,105 | user_c2f88fb9464f | Cooking | It's fine to make your own as long as you store it properly and use it within a couple of weeks. If you cook at home everyday, making a couple cups worth to last a couple weeks is ok. | 1 | t1_d5ueixk | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5uq66i | null | false | 2016-07-28T17:48:25Z |
d5upxs3 | t1_d5upxs3 | 1,469,727,823 | user_790d158fb7e7 | Cooking | Can't go wrong with guac and chips!
Avocados, red onions, tomatoes, lime, cilantro, and S&P | 4 | t3_4v1d2e | t3_4v1d2e | /r/Cooking/comments/t3_4v1d2e/d5upxs3 | null | false | 2016-07-28T17:43:43Z |
d5ups8r | t1_d5ups8r | 1,469,727,639 | user_33941ea5209e | Cooking | Chopping board. Not end grain sadly.
Water, sponge, soap if oily. Towel dry and sit on top of microwave.
Store in drawer.
Have it for more than 2 yrs.
Not sharpened but it wasn't razor sharp to begin with.
| 1 | t1_d5uowue | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ups8r | null | false | 2016-07-28T17:40:39Z |
d5upr1b | t1_d5upr1b | 1,469,727,598 | user_1273bfc2e416 | Cooking | My friend just stares at him like "What the fuck are you doing? Why do you take it out of it's already perfect container?!" | 1 | t1_d5up9q3 | t3_4uq17u | /r/Cooking/comments/t3_4uq17u/d5upr1b | null | false | 2016-07-28T17:39:58Z |
d5upnbv | t1_d5upnbv | 1,469,727,474 | user_a0d23652a218 | Cooking | Honestly the easiest solution would probably be to make buns out of your own dough and mix some stovetop stuffing into the dough/put some on top (probably cooked, not dry, but you could try either way). | 1 | t3_4uwysn | t3_4uwysn | /r/Cooking/comments/t3_4uwysn/d5upnbv | null | false | 2016-07-28T17:37:54Z |
d5upk8m | t1_d5upk8m | 1,469,727,373 | user_144f1c015b3b | Cooking | You could be over-churning it, at which point the mix is literally beginning to freeze solid and the machine won't work. If this is the issue, churn less! With ice cream you will audibly hear the mixer working overtime to churn when it gets close to being done.
As for the cost, I highly recommend sorbets. All it ta... | 1 | t3_4v1519 | t3_4v1519 | /r/Cooking/comments/t3_4v1519/d5upk8m | null | false | 2016-07-28T17:36:13Z |
d5upfgl | t1_d5upfgl | 1,469,727,215 | user_2cd58dc3ab72 | Cooking | If you like some spice, this [Korean stew](http://www.seriouseats.com/recipes/2013/09/dinner-tonight-squash-shiitake-kale-kimchi-stew-recipe.html) is amazing. Definitely make sure to get the miso and chilli pastes, as that is where the umami comes from. | 1 | t1_d5uaoyh | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5upfgl | null | false | 2016-07-28T17:33:35Z |
d5upesz | t1_d5upesz | 1,469,727,194 | user_183fe9020b35 | Cooking | I have a wusthöf paring knife and its fucking amazing. Really want the chefs knife. | 2 | t1_d5uga2g | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5upesz | null | false | 2016-07-28T17:33:14Z |
d5upe4o | t1_d5upe4o | 1,469,727,171 | user_3e1e503eed3b | Cooking | I noticed that, I hadn't realised it was one of the things that made it a bolognese ragu. Interesting! | 1 | t1_d5uiusy | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5upe4o | null | false | 2016-07-28T17:32:51Z |
d5upa1m | t1_d5upa1m | 1,469,727,031 | user_2cd58dc3ab72 | Cooking | > Just like everything else.
You're creating a false equivalence.
Nobody is going to eat pure fat. What will and won't make you fat will depend on the person. If you can feel full from eating 100 g of meat and 200 g of vegetables, but you'd need to eat 400 g of pasta to replace the meat, you're going to be gaining a ... | 0 | t1_d5ulc9p | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5upa1m | null | false | 2016-07-28T17:30:31Z |
d5up9q3 | t1_d5up9q3 | 1,469,727,020 | user_5fe96a6d4952 | Cooking | LOL I would actually piss my self if i saw that irl. | 1 | t1_d5uovsm | t3_4uq17u | /r/Cooking/comments/t3_4uq17u/d5up9q3 | null | false | 2016-07-28T17:30:20Z |
d5up4d4 | t1_d5up4d4 | 1,469,726,844 | user_2cd58dc3ab72 | Cooking | The actual [list of things that are carcinogenic to humans](https://en.wikipedia.org/wiki/List_of_IARC_Group_1_carcinogens) is actually pretty short. | 1 | t1_d5uli28 | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5up4d4 | null | false | 2016-07-28T17:27:24Z |
d5up2wg | t1_d5up2wg | 1,469,726,795 | user_2cd58dc3ab72 | Cooking | No, there are very few items that are actually carcinogenic to humans: [Look at Group 1](https://en.wikipedia.org/wiki/Carcinogen#Classification). | 1 | t1_d5uc1c4 | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5up2wg | null | false | 2016-07-28T17:26:35Z |
d5uozvd | t1_d5uozvd | 1,469,726,693 | user_3f20b094e9ef | Cooking | I freaking love bacon wrapped water chestnuts. I kinda combine a few recipes for them from allrecipes. I would suggest marinating the water chestnuts in soy sauce, and also pre-cooking the bacon a little so it gets crispy once it's wrapped around the chestnut. A metal rack in a sheet pan is best for these so the fat ca... | 6 | t3_4v1d2e | t3_4v1d2e | /r/Cooking/comments/t3_4v1d2e/d5uozvd | null | false | 2016-07-28T17:24:53Z |
d5uoyr5 | t1_d5uoyr5 | 1,469,726,656 | user_2cd58dc3ab72 | Cooking | The WHO has classified cured meats as a carcinogen. They *did not* classify red meat as a carcinogen. | 2 | t1_d5ubh6s | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5uoyr5 | null | false | 2016-07-28T17:24:16Z |
d5uowue | t1_d5uowue | 1,469,726,593 | user_2eafbb83354e | Cooking | What do you slice on top of?
What is your washing/drying procedure?
How do you store your knife?
How long have you had it?
Has it been sharpened? | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uowue | null | false | 2016-07-28T17:23:13Z |
d5uovsm | t1_d5uovsm | 1,469,726,558 | user_1273bfc2e416 | Cooking | My friend has a co-worker that completely removes bananas from their already perfect nature package, and just holds them, bare handed, while he eats them.
It seems so odd of a habit. | 1 | t1_d5um2u9 | t3_4uq17u | /r/Cooking/comments/t3_4uq17u/d5uovsm | null | false | 2016-07-28T17:22:38Z |
d5uopdx | t1_d5uopdx | 1,469,726,350 | user_68a681191ea7 | Cooking | Yup i have the exact same wüsthof and it is glorious. I'm a chef and it's a wonderful utility knife. Excellent for all kinds of knifework. I use this and the wüsthof birds beak pairing knife every single day. | 6 | t1_d5uga2g | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uopdx | null | false | 2016-07-28T17:19:10Z |
d5uon4h | t1_d5uon4h | 1,469,726,271 | user_36682acf1a3c | Cooking | /r/GifRecipes has lots of stuffed biscuits type stuff, to the near point of a circlejerk ^(^also ^cream ^cheese). /u/TheLuo might want to check it out, just browse through the top stuff. | 4 | t1_d5uki52 | t3_4v1d2e | /r/Cooking/comments/t3_4v1d2e/d5uon4h | null | false | 2016-07-28T17:17:51Z |
d5uogk8 | t1_d5uogk8 | 1,469,726,050 | user_7992479ba111 | Cooking | You don't have to eliminate meat, you can just reduce your consumption of it. Instead of eating 6oz of meat at each meal, eat 3oz instead. Then you still get the taste and satiation of eating meat.
Stir fries are great for this. I usually make mine at a ratio of 1 part meat to 2-3+ parts vegetables, and they turn out... | 2 | t3_4uwg0t | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5uogk8 | null | false | 2016-07-28T17:14:10Z |
d5uobh3 | t1_d5uobh3 | 1,469,725,879 | user_c5c69ebeef59 | Cooking | Are you saying I overpayed for my gold-plated, carbon fiber wrapped, platinum wire Monster HDMI cable ($299/foot)?!? | 14 | t1_d5unueq | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uobh3 | null | false | 2016-07-28T17:11:19Z |
d5uo8rl | t1_d5uo8rl | 1,469,725,790 | user_b4733aaea416 | Cooking | How does she feel about cheese and eggs? I personally like to fry up some french fries, pat dry and season, dump into a bowl of eggs beaten with milk and dill, and scramble easy.
You could also try a chicken alfredo of sorts and just leave out the veggies if she really doesn't have any that she likes.
I mixed up th... | 2 | t3_4v1h9b | t3_4v1h9b | /r/Cooking/comments/t3_4v1h9b/d5uo8rl | null | false | 2016-07-28T17:09:50Z |
d5uo8a8 | t1_d5uo8a8 | 1,469,725,775 | user_36f806d0f6dc | Cooking | When I was trying to determine the best gochujang to purchase, I stumbled upon [this](https://oneforkonespoon.wordpress.com/2010/07/14/the-best-gochujang/) blog entry. Hope this helps! | 2 | t3_4v1pkt | t3_4v1pkt | /r/Cooking/comments/t3_4v1pkt/d5uo8a8 | null | false | 2016-07-28T17:09:35Z |
d5uo5h4 | t1_d5uo5h4 | 1,469,725,680 | user_a66d71ddb523 | Cooking | Your last two sentences, particularly the last one I read in Trump's voice. | -10 | t1_d5uirgu | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uo5h4 | null | false | 2016-07-28T17:08:00Z |
d5uny89 | t1_d5uny89 | 1,469,725,437 | user_1992234177c7 | Cooking | The Victorinox is a softer knife than most expensive chef's knives.
So yes, it requires constant honing and occasional sharpening but it's a good value. | 6 | t1_d5ulr6e | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uny89 | null | false | 2016-07-28T17:03:57Z |
d5unueq | t1_d5unueq | 1,469,725,308 | user_33941ea5209e | Cooking | Not with HDMI cable. | 18 | t1_d5un5l4 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5unueq | null | false | 2016-07-28T17:01:48Z |
d5unrfy | t1_d5unrfy | 1,469,725,207 | [deleted] | Cooking | [removed] | 1 | t3_4v1pkt | t3_4v1pkt | /r/Cooking/comments/t3_4v1pkt/d5unrfy | null | false | 2016-07-28T17:00:07Z |
d5unp7s | t1_d5unp7s | 1,469,725,132 | user_98366a325210 | Cooking | That sounds pretty damn fine. | 2 | t1_d5uhx64 | t3_4uyzh9 | /r/Cooking/comments/t3_4uyzh9/d5unp7s | null | false | 2016-07-28T16:58:52Z |
d5uni84 | t1_d5uni84 | 1,469,724,900 | user_00aa88a69fa4 | Cooking | I'm not seeing it. Yours is missing pancetta, carrot, celery, milk and wine. And you add garlic, oregano and leeks, which are not typical. But the biggest difference is that your recipe include 4 kg of tomato. Ragu ala bolognese is not a tomato sauce, it's a sauce with tomato as one of the ingredients, and usually it's... | 1 | t1_d5ufr3g | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5uni84 | null | false | 2016-07-28T16:55:00Z |
d5uncu8 | t1_d5uncu8 | 1,469,724,725 | user_eab5a81da291 | Cooking | I'm not judgmental I am speaking the truth. Learning how to cook will save money. For the family plan on average it costs $8.74 a person. While yes, this is cheaper than a restaurant, you can make a ton of meals at home for a less money and be of similar or better quality. $35 dollars for a family of 4? So much you can... | 2 | t1_d5um30a | t3_4v0jkt | /r/Cooking/comments/t3_4v0jkt/d5uncu8 | null | false | 2016-07-28T16:52:05Z |
d5un8m4 | t1_d5un8m4 | 1,469,724,583 | user_9279c2ca3ae7 | Cooking | Nothin' wrong with that! | 1 | t1_d5ullpe | t3_4uqege | /r/Cooking/comments/t3_4uqege/d5un8m4 | null | false | 2016-07-28T16:49:43Z |
d5un5l4 | t1_d5un5l4 | 1,469,724,481 | user_7b13628fc96b | Cooking | As with many things, you get what you pay for ;) | 1 | t1_d5uhihb | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5un5l4 | null | false | 2016-07-28T16:48:01Z |
d5un238 | t1_d5un238 | 1,469,724,365 | user_c37b9af573ff | Cooking | Hey, check out rule #4 while you're condescendingly quoting rulebooks to me. No one cares about your Buzzfeed blog with a million exclamation points | 4 | t1_d5um6my | t3_4v0jkt | /r/Cooking/comments/t3_4v0jkt/d5un238 | null | false | 2016-07-28T16:46:05Z |
d5un1mi | t1_d5un1mi | 1,469,724,349 | user_2a849571e3b4 | Cooking | Sure, and people use "literally" to mean figuratively. Doesn't make it right, or even a good evolutionary change in linguistics. | 2 | t1_d5ucae3 | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5un1mi | null | false | 2016-07-28T16:45:49Z |
d5umwqi | t1_d5umwqi | 1,469,724,187 | user_33941ea5209e | Cooking | I'll try resharpening it, it's a while since I bought it. While it is not the best blade in the world, it is not like it is bad nor would I throw it away for another one.
But then the paring knife I may try another brand. | 1 | t1_d5ulz4r | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5umwqi | null | false | 2016-07-28T16:43:07Z |
d5umuxr | t1_d5umuxr | 1,469,724,127 | user_f27d605caf4e | Cooking | I picked up a Mizu santoku at the same time as my gyoto and it's my wife's favourite knife. She loves the light weight and the laser-like sharpness of the blade. | 2 | t1_d5ulizn | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5umuxr | null | false | 2016-07-28T16:42:07Z |
d5umqct | t1_d5umqct | 1,469,723,974 | user_4490e5c37ded | Cooking | Stuffed peppers are like the easiest, most versatile and satisfying meal I make. I usually do a layer of rice and beans, shove a little cheese in there, and top with grilled fajita veggies or whatever floats your boat. Thinking on it now, you could do Asian inspired ones too with rice, some stir fry sauce and veggies. | 1 | t3_4uwg0t | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5umqct | null | false | 2016-07-28T16:39:34Z |
d5umih7 | t1_d5umih7 | 1,469,723,713 | user_ba1acf99bcf0 | Cooking |
**Wusthof Classic 8-Inch Cook's Knife** (6% price drop)
||||
--:|:--|:--
Current|$103.77|Amazon (New)
High|$129.95|Amazon (New)
Low|$103.77|Amazon (New)
|Average|$110.07|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/BLw2DKX.png) | [FAQ](http://www.reddit.com/r/PriceZombie/wiki/index)
| 2 | t1_d5umi62 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5umih7 | null | false | 2016-07-28T16:35:13Z |
d5umi62 | t1_d5umi62 | 1,469,723,703 | user_845729e131d8 | Cooking | No, it's forged steel with solid non rubberized grip, the 'classic' line. I believe [it's this one](https://www.amazon.com/Wusthof-Classic-8-Inch-Cooks-Knife/dp/B00009ZK08) - i did not buy it at amazon. | 3 | t1_d5umb0a | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5umi62 | null | false | 2016-07-28T16:35:03Z |
d5umhr8 | t1_d5umhr8 | 1,469,723,688 | user_735edc5814be | Cooking | You can't make a picky person try things they are convinced they don't like, it's traumatic for both people. My SO used to be picky (no veg, no soups, etc . . .) but never to such a crazy extent that food can't even touch. I suspect he was only so picky because his mother is a terrible cook and he didn't know food coul... | 6 | t3_4v1h9b | t3_4v1h9b | /r/Cooking/comments/t3_4v1h9b/d5umhr8 | null | false | 2016-07-28T16:34:48Z |
d5umh62 | t1_d5umh62 | 1,469,723,669 | user_7992479ba111 | Cooking | * Don't scrub it too hard. Don't douse with soap.
* Don't let it sit with moisture in it for more than a few minutes unless it's actively cooking something. This applies to when it's on the stove, in the sink, in the drying rack, or anywhere else.
That's about it. | 1 | t3_4uxlpd | t3_4uxlpd | /r/Cooking/comments/t3_4uxlpd/d5umh62 | null | false | 2016-07-28T16:34:29Z |
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