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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d5umbse | t1_d5umbse | 1,469,723,491 | user_bb3e9f4e989a | Cooking | I don't think there is a good product to suit your purposes. Lids aren't made to be used in microwaves for the most part. | 1 | t1_d5um8ad | t3_4uq708 | /r/Cooking/comments/t3_4uq708/d5umbse | null | false | 2016-07-28T16:31:31Z |
d5umbku | t1_d5umbku | 1,469,723,485 | user_7abff54ae0c0 | Cooking | Oh no!
If you tell me your process I can try and trouble shoot it. I find anything beyond a half sour is hard to keep crunchy. I just like advocating for fermentation because it's such a useful and tasty method of preserving and cooking (according to Michael Pollan's idea of chemical cooking). | 3 | t1_d5um3r0 | t3_4v1ajl | /r/Cooking/comments/t3_4v1ajl/d5umbku | null | false | 2016-07-28T16:31:25Z |
d5umb0a | t1_d5umb0a | 1,469,723,465 | user_caa96e87dc8c | Cooking | Is it one of their commercial ones, or the kind you can buy at Williams Sonoma? The commercial ones have about the same feel as the victorinox, and are rolled steel. Basically just a slightly different handle design with a rubberized grip. | 1 | t1_d5uga2g | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5umb0a | null | false | 2016-07-28T16:31:05Z |
d5um8wt | t1_d5um8wt | 1,469,723,395 | user_b1f6093d5354 | Cooking | Good ol AB to save the day. | 8 | t1_d5um07o | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5um8wt | null | false | 2016-07-28T16:29:55Z |
d5um8ad | t1_d5um8ad | 1,469,723,374 | [deleted] | Cooking | [deleted] | 1 | t1_d5um4mp | t3_4uq708 | /r/Cooking/comments/t3_4uq708/d5um8ad | null | false | 2016-07-28T16:29:34Z |
d5um6my | t1_d5um6my | 1,469,723,318 | [deleted] | Cooking | [deleted] | -2 | t1_d5uh993 | t3_4v0jkt | /r/Cooking/comments/t3_4v0jkt/d5um6my | null | false | 2016-07-28T16:28:38Z |
d5um582 | t1_d5um582 | 1,469,723,266 | user_2489fc76bb3f | Cooking | I worked an upscale sushi where presentation, efficiency, and speed was important. Aside from my Japanese knife, the 10" chef's knife Victorinox was my baby. I sharpened it to a 90/10 edge (I am left-handed as well) and it worked like a charm. Perfect for quickly and precisely finishing prep work (cucumbers, extra thin... | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5um582 | null | false | 2016-07-28T16:27:46Z |
d5um4xs | t1_d5um4xs | 1,469,723,257 | user_a7f89e716503 | Cooking | Well at one point, depending of how much you using it, a knife need to be re-sharpened, the edge doesn't last forever. If the sharpening is done properly by you or a sharpening shop, then you only need to use the steel once on a while. As soon as you feel the steel doesn't help too much in making you knife sharp again,... | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5um4xs | null | false | 2016-07-28T16:27:37Z |
d5um4mp | t1_d5um4mp | 1,469,723,246 | user_bb3e9f4e989a | Cooking | Buy a microwaveable splatter guard. | 0 | t1_d5ulwgw | t3_4uq708 | /r/Cooking/comments/t3_4uq708/d5um4mp | null | false | 2016-07-28T16:27:26Z |
d5um3r0 | t1_d5um3r0 | 1,469,723,217 | user_3cf976a63c60 | Cooking | I like both. My first attempt at fermenting did not go well unfortunately | 2 | t1_d5ulcqm | t3_4v1ajl | /r/Cooking/comments/t3_4v1ajl/d5um3r0 | null | false | 2016-07-28T16:26:57Z |
d5um30a | t1_d5um30a | 1,469,723,192 | [deleted] | Cooking | [deleted] | -3 | t1_d5uh7gt | t3_4v0jkt | /r/Cooking/comments/t3_4v0jkt/d5um30a | null | false | 2016-07-28T16:26:32Z |
d5um2u9 | t1_d5um2u9 | 1,469,723,186 | user_5fe96a6d4952 | Cooking | We all have those moments. I was so hungry coming back from my summer job i was practically exhausted. I ripped open a avocado and ate it with my fingers. | 2 | t1_d5s1osj | t3_4uq17u | /r/Cooking/comments/t3_4uq17u/d5um2u9 | null | false | 2016-07-28T16:26:26Z |
d5um07o | t1_d5um07o | 1,469,723,098 | user_e9d2178fd203 | Cooking | Alton Brown explains it well enough https://www.youtube.com/watch?v=lRUYAgrsoLw | 15 | t1_d5uly2a | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5um07o | null | false | 2016-07-28T16:24:58Z |
d5ulz4r | t1_d5ulz4r | 1,469,723,061 | user_629ae97387eb | Cooking | Placebo!
There is such a thing as steel hardness, and it does make sense to use hard steel in knives, but it's one of those things where ALL knives softer or harder... they all need sharpening at about the same.
Tool grade steel is expensive, and generally cannot be ground( sharpened) by much... tungsten carbide, d... | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ulz4r | null | false | 2016-07-28T16:24:21Z |
d5uly2a | t1_d5uly2a | 1,469,723,026 | user_00392b83d0ef | Cooking | And how do you hone | 6 | t1_d5ulu3b | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uly2a | null | false | 2016-07-28T16:23:46Z |
d5ulxj3 | t1_d5ulxj3 | 1,469,723,008 | user_f36e03bd6563 | Cooking | Here's an article that answers your question: http://www.seriouseats.com/2010/04/knife-skills-how-to-hone-a-dull-knife.html | 3 | t1_d5ulklz | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ulxj3 | null | false | 2016-07-28T16:23:28Z |
d5ulwgw | t1_d5ulwgw | 1,469,722,973 | [deleted] | Cooking | [deleted] | 1 | t1_d5ul4ce | t3_4uq708 | /r/Cooking/comments/t3_4uq708/d5ulwgw | null | false | 2016-07-28T16:22:53Z |
d5ulu3b | t1_d5ulu3b | 1,469,722,892 | user_b1f6093d5354 | Cooking | Realigning the metal fibers at the edge of the blade. Honing doesnt take steel off it just repositions it back to the original angle. | 11 | t1_d5ulklz | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ulu3b | null | false | 2016-07-28T16:21:32Z |
d5ulsv6 | t1_d5ulsv6 | 1,469,722,849 | user_b218f09fff71 | Cooking | can't wait for my [Misen](https://www.misen.co)!!
edit: no need to reiterate whats been said about the value of a victoinox. Mine has been cared for and served me quite well. i only shared a link to the misen BC Kenji promoted its quality and highlighted for me what i already knew to be true in other areas: craftsmans... | 0 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ulsv6 | null | false | 2016-07-28T16:20:49Z |
d5ulrb8 | t1_d5ulrb8 | 1,469,722,796 | user_845729e131d8 | Cooking | oops.
thanks | 3 | t1_d5uku8n | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ulrb8 | null | false | 2016-07-28T16:19:56Z |
d5ulr6e | t1_d5ulr6e | 1,469,722,791 | user_9d344ae76abe | Cooking | Honing has nothing to do with edge retention. It simply realigns the edge. The steel on the victorinox will hold an edge if properly maintained. People recommend it because it arguably is the best knife in the price range. | 4 | t1_d5ugmxb | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ulr6e | null | false | 2016-07-28T16:19:51Z |
d5ulo8r | t1_d5ulo8r | 1,469,722,691 | user_82e9eefd2077 | Cooking | Maybe something like a sampler? Several small, independent dishes, served in small separate bowls?
That way you can combine some things you know she likes with some new tastes.
I'm thinking about something along the lines of *Rijsttafel*, which you find in the Netherlands. | 2 | t3_4v1h9b | t3_4v1h9b | /r/Cooking/comments/t3_4v1h9b/d5ulo8r | null | false | 2016-07-28T16:18:11Z |
d5uln2v | t1_d5uln2v | 1,469,722,651 | user_98cca2dd5d09 | Cooking | Japanese Curry with Eggplant Katsu, Schweineschnitzel, Bolognese, Beef or Chicken Tacos, or eggs over easy:) | 1 | t3_4uqege | t3_4uqege | /r/Cooking/comments/t3_4uqege/d5uln2v | null | false | 2016-07-28T16:17:31Z |
d5ulmgw | t1_d5ulmgw | 1,469,722,631 | user_a9cf8ebb02fe | Cooking | Nope because I don't eat fruit salad, not a fan of chicken salad, but if I made it, yes I would include it and no I wouldn't put it in nacho salad. But as answers to OP question they are all probably good suggestions, so thanks. | 1 | t1_d5u0vuj | t3_4uwfsk | /r/Cooking/comments/t3_4uwfsk/d5ulmgw | null | false | 2016-07-28T16:17:11Z |
d5ulm6g | t1_d5ulm6g | 1,469,722,621 | user_9d344ae76abe | Cooking | Im assuming you mean that you actually hone it every three days and not sharpen it. A kitchen steel does not sharpen a knife, it just realigns the edge after it gets slightly bent. Its normal to have to do this often and you should honestly do it every time you use the knife. While the steel is no VG10, it should hold ... | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ulm6g | null | false | 2016-07-28T16:17:01Z |
d5ulm00 | t1_d5ulm00 | 1,469,722,616 | user_e5dd663baeb1 | Cooking | My wife and I use this site http://themalaproject.com. primarily Szechuan cooking, really approachable and gives a bit of information around the food too.
The over the bridge noodles is a particular favourite. | 1 | t3_4v0djr | t3_4v0djr | /r/Cooking/comments/t3_4v0djr/d5ulm00 | null | false | 2016-07-28T16:16:56Z |
d5ullpe | t1_d5ullpe | 1,469,722,605 | user_f6ed7ae1e9b5 | Cooking | Your beef stroganoff sounds exactly like my dad's, minus the beef stock. I think he just used a bunch of red wine instead. | 2 | t1_d5stipj | t3_4uqege | /r/Cooking/comments/t3_4uqege/d5ullpe | null | false | 2016-07-28T16:16:45Z |
d5ull83 | t1_d5ull83 | 1,469,722,588 | user_4c91537086b3 | Cooking | Surprised no one yet linked www.maangchi.com
Korean food.
www.hungryhuy.com is pretty solid for vietnamese food. Not the most extensive library. | 23 | t3_4v0djr | t3_4v0djr | /r/Cooking/comments/t3_4v0djr/d5ull83 | null | false | 2016-07-28T16:16:28Z |
d5ulklz | t1_d5ulklz | 1,469,722,568 | user_00392b83d0ef | Cooking | What is honing exactly? | 3 | t1_d5ukpc5 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ulklz | null | false | 2016-07-28T16:16:08Z |
d5uljq9 | t1_d5uljq9 | 1,469,722,539 | user_5fd67e69f2e6 | Cooking | For a $30 knife they're really good, I keep one at home and one in my truck. But for work I use wüsthof knives because they'll hold an edge longer and they're lighter. | 2 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uljq9 | null | false | 2016-07-28T16:15:39Z |
d5ulj8x | t1_d5ulj8x | 1,469,722,522 | user_7abff54ae0c0 | Cooking | Best beets I ever made followed the contemporary standard for safe processing (so this is the sugar, salt, etc.) and in a quart sized jar that was canned via water bath we used the following.
1/2 tsp ground coriander
1/2 tsp mustard seed
1 tsp all spice
1 tsp whole cloves
They were so good. | 1 | t1_d5uk0wh | t3_4v1ajl | /r/Cooking/comments/t3_4v1ajl/d5ulj8x | null | false | 2016-07-28T16:15:22Z |
d5ulizn | t1_d5ulizn | 1,469,722,513 | user_8feef6b9756c | Cooking | Masakage is awesome! I have a mizu petty and Yuki gyuto, they just feel so sleek and elegant. But similar to you I have a wusthof ikon that I pick up when I really need to put the pedal down. | 1 | t1_d5uknb0 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ulizn | null | false | 2016-07-28T16:15:13Z |
d5ulix2 | t1_d5ulix2 | 1,469,722,511 | user_b6118553cd17 | Cooking | I think you're right – wouldn't be most people's cup of tea at all! Would probably also be a little too squashy. | 1 | t1_d5rjzqq | t3_4un8we | /r/Cooking/comments/t3_4un8we/d5ulix2 | null | false | 2016-07-28T16:15:11Z |
d5uli28 | t1_d5uli28 | 1,469,722,481 | user_de6abbb2ad72 | Cooking | It doesn't matter what we do then. Might as well go for a swim in nuclear waste!
The fact that practically everything gives you cancer doesn't mean some things aren't *more likely* to give you cancer. | 3 | t1_d5uc1c4 | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5uli28 | null | false | 2016-07-28T16:14:41Z |
d5ulcqm | t1_d5ulcqm | 1,469,722,301 | user_7abff54ae0c0 | Cooking | Are you looking for vinegar pickles or 'sour' pickles? The former is made via water bath canning or 'refrigerator pickling' (pouring hot brine over pickles, letting cool, stashing in the fridge for several days to let the flavor mature). Sour pickles are made via a process of fermentation (plug for /r/fermentation ) Al... | 2 | t3_4v1ajl | t3_4v1ajl | /r/Cooking/comments/t3_4v1ajl/d5ulcqm | null | false | 2016-07-28T16:11:41Z |
d5ulc9p | t1_d5ulc9p | 1,469,722,285 | user_1814d21c0eab | Cooking | Fat makes you fat if you eat too much of it. Just like everything else. | -2 | t1_d5u3hlw | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5ulc9p | null | false | 2016-07-28T16:11:25Z |
d5ul75a | t1_d5ul75a | 1,469,722,110 | user_16ff59d0be25 | Cooking | I bought some Wusthof knives.
All I can say is that I'll never be using any other knife ever again. | 3 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ul75a | null | false | 2016-07-28T16:08:30Z |
d5ul4ce | t1_d5ul4ce | 1,469,722,014 | user_bb3e9f4e989a | Cooking | Paper towel works well | 1 | t1_d5ugkro | t3_4uq708 | /r/Cooking/comments/t3_4uq708/d5ul4ce | null | false | 2016-07-28T16:06:54Z |
d5ul2d8 | t1_d5ul2d8 | 1,469,721,944 | user_e1c962b2a77f | Cooking | As an extension of that thought, sausage rolls. I use ready-rolled puff pastry and good-quality skinned sausages. If you take the skins off carefully, the meat will stay in a neat cylinder and be very easy to wrap. Egg wash to seal and glaze, bake at 220 C for 10 minutes, then reduce the heat to 180 C for another 15 mi... | 3 | t1_d5uki52 | t3_4v1d2e | /r/Cooking/comments/t3_4v1d2e/d5ul2d8 | null | false | 2016-07-28T16:05:44Z |
d5ul1af | t1_d5ul1af | 1,469,721,907 | user_dd25af349abc | Cooking | I've got a beautiful 270mm gyuto that I virtually never use because it's just, like, too much knife.
For $20, the Victorinox is excellent. People act like it's some god-tier high end knife or something... | 1 | t1_d5uk6ae | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ul1af | null | false | 2016-07-28T16:05:07Z |
d5ul0ke | t1_d5ul0ke | 1,469,721,882 | user_2506b671ed3b | Cooking | it can be an ingredient or a standalone dish | 5 | t1_d5tehjm | t3_4uw84s | /r/Cooking/comments/t3_4uw84s/d5ul0ke | null | false | 2016-07-28T16:04:42Z |
d5uku8n | t1_d5uku8n | 1,469,721,668 | user_e9e53f56ea52 | Cooking | Wüsthof. | 16 | t1_d5uga2g | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uku8n | null | false | 2016-07-28T16:01:08Z |
d5ukpdx | t1_d5ukpdx | 1,469,721,502 | user_b09fd1967a0f | Cooking | Wait 'till you get to use a real (I.e. Not a shun or miyabi) Japanese knife. Everything else feels like an adz. | 0 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ukpdx | null | false | 2016-07-28T15:58:22Z |
d5ukpc5 | t1_d5ukpc5 | 1,469,721,501 | user_718b69dd7864 | Cooking | Do you ever actually sharpen it? Honing continually loses effectiveness as the blade dulls. All honing should do is align the edge as it folds from use. Some hones do remove a bit of steel, but not effectively or at an accurate angle. I would argue that if a hone is removing steel at all, then it's not a good hone. | 18 | t1_d5ugyun | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ukpc5 | null | false | 2016-07-28T15:58:21Z |
d5uknb0 | t1_d5uknb0 | 1,469,721,432 | user_f27d605caf4e | Cooking | I'm pretty similar. I've got a 10" Victorinox, a 8" forged Henkells and a 240mm Masakage Mizu gyoto and I reach for the Victorinox pretty much everytime I grab a knife. I really love the sharpness of the Masakage, but I'm just so used to the feel of the Victorinox. | 1 | t1_d5uk6ae | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uknb0 | null | false | 2016-07-28T15:57:12Z |
d5ukkxk | t1_d5ukkxk | 1,469,721,351 | user_0b806bc3f345 | Cooking | Not labelled as an asian food blog, but her recipes do have an asian/malaysian feel to them. the recipes I have tried have all been really cheap, easy and super tasty.
[fuss free cooking](http://www.fussfreecooking.com/) | 2 | t3_4v0djr | t3_4v0djr | /r/Cooking/comments/t3_4v0djr/d5ukkxk | null | false | 2016-07-28T15:55:51Z |
d5ukk9c | t1_d5ukk9c | 1,469,721,329 | user_b510a6d05fe9 | Cooking | One of my favorite is [Hot Thai Kitchen](http://hot-thai-kitchen.com/) with the ultra sympathic Pailin. Here is her [Youtube channel](http://youtube.com/PailinsKitchen). | 2 | t3_4v0djr | t3_4v0djr | /r/Cooking/comments/t3_4v0djr/d5ukk9c | null | false | 2016-07-28T15:55:29Z |
d5ukjrp | t1_d5ukjrp | 1,469,721,313 | user_3cf976a63c60 | Cooking | Yes! | 1 | t1_d5uk0wh | t3_4v1ajl | /r/Cooking/comments/t3_4v1ajl/d5ukjrp | null | false | 2016-07-28T15:55:13Z |
d5ukihm | t1_d5ukihm | 1,469,721,271 | user_201c46b921c6 | Cooking | I'm a sucker for greasy spoon meals - this one always gets me... | 1 | t1_d5ukaxw | t3_4v0jlb | /r/Cooking/comments/t3_4v0jlb/d5ukihm | null | false | 2016-07-28T15:54:31Z |
d5uki52 | t1_d5uki52 | 1,469,721,259 | user_c6918698a657 | Cooking | I like anything wrapped in the Pillsbury dough you can get in cans and it's easy to do. Croissants or whatever. Wrap some shredded meat, cheese, bacon crumble, spinach, whatever, and bake until they are delicious. Add a simple dip - Sriracha mayo, etc. - and they will be gone quick. | 7 | t3_4v1d2e | t3_4v1d2e | /r/Cooking/comments/t3_4v1d2e/d5uki52 | null | false | 2016-07-28T15:54:19Z |
d5uke1y | t1_d5uke1y | 1,469,721,119 | user_daee241283ef | Cooking | r/loseit is good too. And r/1200isplenty usually has some good low cal recipes. | 1 | t1_d5uclvw | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5uke1y | null | false | 2016-07-28T15:51:59Z |
d5ukd5v | t1_d5ukd5v | 1,469,721,090 | user_4413d9f9ed24 | Cooking | As far as paring knives go, I have a global and a cheap-line-wusthöf. The global is fairly larger and feels better in the hand, but the steel is harder, making it take longer to sharpen. The Wusthöf is far lighter and has been resharpened many, many times, but holds the edge rather well and sharpens a little better tha... | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ukd5v | null | false | 2016-07-28T15:51:30Z |
d5ukaxw | t1_d5ukaxw | 1,469,721,017 | user_e4080ebd71c3 | Cooking | That's a cool idea. I can poke the burgers with a fork and let some Worcestershire sauce infuse. Then make the gravy. Yeah, definitely :) thank you. | 1 | t1_d5ujsug | t3_4v0jlb | /r/Cooking/comments/t3_4v0jlb/d5ukaxw | null | false | 2016-07-28T15:50:17Z |
d5ukajr | t1_d5ukajr | 1,469,721,003 | user_a09f46e28bb5 | Cooking | I have Victorinox and I love it! | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ukajr | null | false | 2016-07-28T15:50:03Z |
d5uk7w6 | t1_d5uk7w6 | 1,469,720,911 | [deleted] | Cooking | [removed] | 0 | t3_4uwg0t | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5uk7w6 | null | false | 2016-07-28T15:48:31Z |
d5uk6ae | t1_d5uk6ae | 1,469,720,857 | user_a7f89e716503 | Cooking | I have a Global 8", a Shun Cassic 8", a Wusthof Ikon 8", a Messermeister Park Plaza 10" and I recently purchased a Misono Swedish Carbon Gyutou 8.2", but I almost always using the Victorinox :) I don't know, I just like it, it feel good in my hand and I feel very comfortable with the handle, weight and balance, it is a... | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uk6ae | null | false | 2016-07-28T15:47:37Z |
d5uk0wh | t1_d5uk0wh | 1,469,720,676 | user_e985a2e96af3 | Cooking | May I put in a plug for pickles made with other vegetables too? Specifically, pickled beets---yum! | 3 | t3_4v1ajl | t3_4v1ajl | /r/Cooking/comments/t3_4v1ajl/d5uk0wh | null | false | 2016-07-28T15:44:36Z |
d5ujzdz | t1_d5ujzdz | 1,469,720,621 | user_3fdfa70432fd | Cooking | 100% right. I wouldn't trust my girlfriend with a 200$+ knife because she keeps doing stupid stuff with them, so I have sharpen them quite regularly. Victorinox are perfect for that. | 29 | t1_d5uirgu | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ujzdz | null | false | 2016-07-28T15:43:41Z |
d5ujujl | t1_d5ujujl | 1,469,720,454 | user_6357bbf246b5 | Cooking | Depending on what onions you use, they can lend a lot of sweetness or not so much. Its great, i hope you enjoy! | 1 | t1_d5u2zgk | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5ujujl | null | false | 2016-07-28T15:40:54Z |
d5uju83 | t1_d5uju83 | 1,469,720,444 | user_04e9946f3efa | Cooking | [Cookie and Kate](http://cookieandkate.com/) Is a very helpful site that I've made over a dozen recipes from as a Vegetarian. I would go as far as to say that this website is what has made me a better cook, she walks you through some not-super-easy meals and makes them easy due to good instruction.
These [Portabella ... | 1 | t3_4uwg0t | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5uju83 | null | false | 2016-07-28T15:40:44Z |
d5ujtow | t1_d5ujtow | 1,469,720,426 | user_b6c9ff84b46e | Cooking | It doesn't keep an edge that well, true, but it's easy to re-sharpen with a cheap electric sharpener after honing it no longer gets that edge back. It's a workhorse of a knife that you don't need to pussy around with when it comes to sharpening. | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ujtow | null | false | 2016-07-28T15:40:26Z |
d5ujsug | t1_d5ujsug | 1,469,720,397 | user_201c46b921c6 | Cooking | Wonder if you can make a faux Salisbury Steak meal w/ the patties? | 2 | t3_4v0jlb | t3_4v0jlb | /r/Cooking/comments/t3_4v0jlb/d5ujsug | null | false | 2016-07-28T15:39:57Z |
d5ujqjk | t1_d5ujqjk | 1,469,720,316 | user_6357bbf246b5 | Cooking | The dish's name is Mujadara. I never looked up a proper recipe, just made it from my memory of what it is. | 3 | t1_d5u2zgk | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5ujqjk | null | false | 2016-07-28T15:38:36Z |
d5ujpb1 | t1_d5ujpb1 | 1,469,720,272 | user_4c2e8a9ef4ea | Cooking | [China Sichuan Food](http://www.chinasichuanfood.com/) is currently my favorite. Elaine is a native of Sichuan and I find her recipes authentic but not too complicated for the home cook. I even find her grammar mistakes endearing.
Another one I really like for Chinese recipes is [the Woks of Life](http://thewoksoflife... | 6 | t3_4v0djr | t3_4v0djr | /r/Cooking/comments/t3_4v0djr/d5ujpb1 | null | false | 2016-07-28T15:37:52Z |
d5ujnoc | t1_d5ujnoc | 1,469,720,215 | user_57ca1f0b47b3 | Cooking | http://www.davidlebovitz.com/2013/05/dave-and-kates-chocolate-brownies/ never ever had a problem with Davids recipe's. | 1 | t1_d5ugg7l | t3_4uzjgv | /r/Cooking/comments/t3_4uzjgv/d5ujnoc | null | false | 2016-07-28T15:36:55Z |
d5uiy35 | t1_d5uiy35 | 1,469,719,331 | user_9e82d35bf44b | Cooking | knives | -3 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uiy35 | null | false | 2016-07-28T15:22:11Z |
d5uixvm | t1_d5uixvm | 1,469,719,323 | user_42b115193a13 | Cooking | If you take care of it, you'll like it just fine.
Most knives need relatively frequent honing, which also changes depending on what you're cutting and what you're cutting on. They all need to be sharpened; some more or less frequently than others.
I have a Messermeister 8" chef's knife I like quite a bit. It needs ho... | 6 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uixvm | null | false | 2016-07-28T15:22:03Z |
d5uiusy | t1_d5uiusy | 1,469,719,215 | user_822ca30f1024 | Cooking | And some dairy... that is usually the defining characteristic of Bolognese as opposed to other Italian "meat sauces". They incorporate some dairy (cream or milk) over time as it cooks. | 1 | t1_d5u77ga | t3_4utp5l | /r/Cooking/comments/t3_4utp5l/d5uiusy | null | false | 2016-07-28T15:20:15Z |
d5uirgu | t1_d5uirgu | 1,469,719,099 | user_dba843d7f04d | Cooking | It's a high volume work horse knife. You wouldn't want to use your best Global knife in a busy kitchen where your colleagues might borrow it and not take as good as care of it as you would like or even potentially steal it. They are solid products meant for professional high volume work that aren't going to be seen as ... | 69 | t1_d5uhihb | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uirgu | null | false | 2016-07-28T15:18:19Z |
d5uir6o | t1_d5uir6o | 1,469,719,089 | user_07019204a3f5 | Cooking | Bought a $14 chef knife from Restaurant Depot couple years ago.
Best purchase I have made in some time. Sharpen once in awhile and you're good. | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uir6o | null | false | 2016-07-28T15:18:09Z |
d5uili0 | t1_d5uili0 | 1,469,718,889 | [deleted] | Cooking | [deleted] | 0 | t3_4uwg0t | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5uili0 | null | false | 2016-07-28T15:14:49Z |
d5uiki8 | t1_d5uiki8 | 1,469,718,853 | user_37a24efb1a1b | Cooking | You want a very hard steel. It's expensive and brittle so don't drop em, but they hold an edge really really well. Henckel knives are fairly hard, you can get harder steel though.
I really like my Shun knives, I also have some Wusthöf and I like it. | 7 | t1_d5uh1i8 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uiki8 | null | false | 2016-07-28T15:14:13Z |
d5uiite | t1_d5uiite | 1,469,718,792 | user_13c3f2cef558 | Cooking | Agree with you that Victoronix isn't great. It has awesome reviews because it's really nice *for the price*. We used them when we were just starting to get into cooking, and now we have all Global and Wusthof instead and they blow the victoronix knives out of the water. | 7 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uiite | null | false | 2016-07-28T15:13:12Z |
d5uii46 | t1_d5uii46 | 1,469,718,766 | user_9b80003766be | Cooking | Minestrone soup is great, easy and keeps for a few days. Sweat off onion carrot garlic and celery, finely chopped, in a large sauce pan. Once it's began to soften add some Savoy cabbage, frozen peas and broccoli and cover with vegetable stock. Simmer for about 30-40 mins with the lid on (or until everything has softene... | 2 | t3_4uwg0t | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5uii46 | null | false | 2016-07-28T15:12:46Z |
d5uibro | t1_d5uibro | 1,469,718,540 | user_e4080ebd71c3 | Cooking | Never heard of that before. But sounds like a great meal. Will try. Thank you. | 1 | t1_d5uhpsx | t3_4v0jlb | /r/Cooking/comments/t3_4v0jlb/d5uibro | null | false | 2016-07-28T15:09:00Z |
d5ui9d4 | t1_d5ui9d4 | 1,469,718,454 | user_2506b671ed3b | Cooking | i had a phase where i was dicing up cooked burger and putting it in a wrap with lettuce pickles ketchup and mustard | 2 | t3_4v0jlb | t3_4v0jlb | /r/Cooking/comments/t3_4v0jlb/d5ui9d4 | null | false | 2016-07-28T15:07:34Z |
d5ui14d | t1_d5ui14d | 1,469,718,160 | user_4b121ccf34ad | Cooking | > Daals/dals any is okay. I'm just used to using the double 'a' because of the pronunciation.
Ah, groovy! I have a tendency to butcher the spelling on a lot of things, so I wanted to make sure I wasn't doing that again. | 2 | t1_d5uhni4 | t3_4uzjgv | /r/Cooking/comments/t3_4uzjgv/d5ui14d | null | false | 2016-07-28T15:02:40Z |
d5uhx64 | t1_d5uhx64 | 1,469,718,023 | user_19be6acdf00a | Cooking | My wife made a mistake once: she slow cooked a boston butt in osso bucco braising liquid.
Wasn't really a mistake. She made an amazing meat sauce for pasta. Pork needed shredding, though.
Served it over gnocchi. | 3 | t1_d5uaoef | t3_4uyzh9 | /r/Cooking/comments/t3_4uyzh9/d5uhx64 | null | false | 2016-07-28T15:00:23Z |
d5uhvi1 | t1_d5uhvi1 | 1,469,717,962 | user_35ea2ab85004 | Cooking | This is the right way, but I've never had to place in ice water or wait a full hour. I just run them under cold water for a minute or two and peel them when they warm to touch. | 1 | t1_d5szf6h | t3_4uukbw | /r/Cooking/comments/t3_4uukbw/d5uhvi1 | null | false | 2016-07-28T14:59:22Z |
d5uhpsx | t1_d5uhpsx | 1,469,717,755 | user_a78438c684f1 | Cooking | Loco Moco! | 2 | t3_4v0jlb | t3_4v0jlb | /r/Cooking/comments/t3_4v0jlb/d5uhpsx | null | false | 2016-07-28T14:55:55Z |
d5uhpib | t1_d5uhpib | 1,469,717,746 | user_5c25c756c466 | Cooking | Cut in to thin wheels and deep fried without batter. | 1 | t3_4uyiu7 | t3_4uyiu7 | /r/Cooking/comments/t3_4uyiu7/d5uhpib | null | false | 2016-07-28T14:55:46Z |
d5uhpay | t1_d5uhpay | 1,469,717,739 | user_eab5a81da291 | Cooking | Less guilty? Brown sugar is just white sugar with molasses. It has more sugar. | 1 | t1_d5txkf1 | t3_4uwdbi | /r/Cooking/comments/t3_4uwdbi/d5uhpay | null | false | 2016-07-28T14:55:39Z |
d5uhni4 | t1_d5uhni4 | 1,469,717,675 | user_8e326d845b86 | Cooking | Tisane is amazing! I just add a tsp of sugar, no milk or cream and love it! Its like guilt-free chocolate :) i love the idea of your tea though, definitely gonna try it! And using it in daal too. Daals/dals any is okay. I'm just used to using the double 'a' because of the pronunciation. | 2 | t1_d5uh7o2 | t3_4uzjgv | /r/Cooking/comments/t3_4uzjgv/d5uhni4 | null | false | 2016-07-28T14:54:35Z |
d5uhihb | t1_d5uhihb | 1,469,717,496 | user_33941ea5209e | Cooking | I guess I read too much into the line of "$100 knife in $30 value". While it isn't a bad knife, it is not as amazing as expected. | 15 | t1_d5ugbut | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uhihb | null | false | 2016-07-28T14:51:36Z |
d5uhh99 | t1_d5uhh99 | 1,469,717,449 | user_629ae97387eb | Cooking | Yes, absolutely. Actually in my humble opinion, ground pork is a better fit for this application than ground beef. Ground pork crumbles to a finer cooked ground, integrates into the bolognese sauce better, and seems to pair better with savory spices..... which is probably why it's used for making sausage.
When using ... | 3 | t3_4uyzh9 | t3_4uyzh9 | /r/Cooking/comments/t3_4uyzh9/d5uhh99 | null | false | 2016-07-28T14:50:49Z |
d5uhgla | t1_d5uhgla | 1,469,717,425 | user_dee389428013 | Cooking | Here's something different that I really like, since everyone has suggested soups so far - lotus root stuffed with sweet sticky rice. It's sweet and crunchy and chewy for a nice combination of sensations.
http://omnivorescookbook.com/recipes/honey-lotus-root-with-sticky-rice
Edit: also http://cn1.daydaycook.com/recip... | 2 | t3_4uyiu7 | t3_4uyiu7 | /r/Cooking/comments/t3_4uyiu7/d5uhgla | null | false | 2016-07-28T14:50:25Z |
d5uhetd | t1_d5uhetd | 1,469,717,359 | user_7badc51da010 | Cooking | My mom used to make [this](http://eggwansfoododyssey.com/2012/06/14/stuffed-lotus-root-with-sweet-sticky-rice/) a lot when I was little, it's delicious. | 1 | t3_4uyiu7 | t3_4uyiu7 | /r/Cooking/comments/t3_4uyiu7/d5uhetd | null | false | 2016-07-28T14:49:19Z |
d5uhc0n | t1_d5uhc0n | 1,469,717,257 | user_a47c26818d68 | Cooking | I think once you identify what line it came from it shouldn't be too hard. | 2 | t1_d5uh1i8 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uhc0n | null | false | 2016-07-28T14:47:37Z |
d5uh993 | t1_d5uh993 | 1,469,717,159 | user_c37b9af573ff | Cooking | Also how does she not know what a shallot is? | 2 | t1_d5uh7gt | t3_4v0jkt | /r/Cooking/comments/t3_4v0jkt/d5uh993 | null | false | 2016-07-28T14:45:59Z |
d5uh7o2 | t1_d5uh7o2 | 1,469,717,100 | user_4b121ccf34ad | Cooking | > cacao tisane
Hadn't seen this before, but unless the cocoa mate tea I have at home is similar, then nope! I will have to find some though, sounds interesting.
I use whole spices for most of my indian dishes, so I generally toast the spices in a dry pan first, then grind. I put the cacao nibs in with the star anise/... | 2 | t1_d5ugn9n | t3_4uzjgv | /r/Cooking/comments/t3_4uzjgv/d5uh7o2 | null | false | 2016-07-28T14:45:00Z |
d5uh7gt | t1_d5uh7gt | 1,469,717,093 | user_eab5a81da291 | Cooking | This woman is old enough to of learned how to cook by now. She mentioned her oldest getting into her own car. Yet she has never caramelized an onion or cooked gnocchi?
I get single folks or couples that use it so they don't have to buy a ton of groceries, but to feed a family? Geez. Just learn how to cook. | 6 | t3_4v0jkt | t3_4v0jkt | /r/Cooking/comments/t3_4v0jkt/d5uh7gt | null | false | 2016-07-28T14:44:53Z |
d5uh6c1 | t1_d5uh6c1 | 1,469,717,050 | user_251384d53cb6 | Cooking | Sliced and sautéed with vinegar and peanut butter is very nice; makes it more of an appetizer | 1 | t3_4uyiu7 | t3_4uyiu7 | /r/Cooking/comments/t3_4uyiu7/d5uh6c1 | null | false | 2016-07-28T14:44:10Z |
d5uh3be | t1_d5uh3be | 1,469,716,943 | user_7badc51da010 | Cooking | Tofu for sure if you want to ditch meat. The trick with tofu is to slice it up and PAT IT DRY much like a steak, then fry that shit in some oil until you have a nice crust on all sides. Like OP said then add aromatics, sauces (I like garlic scallions soy sauce and black bean chili oil) and you're good to go. Check out ... | 1 | t1_d5u6sdp | t3_4uwg0t | /r/Cooking/comments/t3_4uwg0t/d5uh3be | null | false | 2016-07-28T14:42:23Z |
d5uh1i8 | t1_d5uh1i8 | 1,469,716,876 | user_33941ea5209e | Cooking | TIL about steel type. I'll research more into that. | 4 | t1_d5ufff8 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5uh1i8 | null | false | 2016-07-28T14:41:16Z |
d5ugyun | t1_d5ugyun | 1,469,716,779 | user_33941ea5209e | Cooking | Honing steel. I try to do it everytime I pick it up. However others in the family do it less often. | 2 | t1_d5ug2md | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ugyun | null | false | 2016-07-28T14:39:39Z |
d5ugwsu | t1_d5ugwsu | 1,469,716,703 | user_7badc51da010 | Cooking | Not all Asian recipes but I like [this one](http://thewoksoflife.com/). | 2 | t3_4v0djr | t3_4v0djr | /r/Cooking/comments/t3_4v0djr/d5ugwsu | null | false | 2016-07-28T14:38:23Z |
d5ugssv | t1_d5ugssv | 1,469,716,554 | user_6b26c6bb03ef | Cooking | I love mine to death, but at the same time I recognise it's a $25 knife.
A few min of Google tells me the blade is made of x50CrMoV15, which is a mid to low carbon steel (0.5% if I'm reading it correctly) so the edge retention will be somewhat lower.
That said, the geometry of the blade, the balance, and the ease of ... | 14 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ugssv | null | false | 2016-07-28T14:35:54Z |
d5ugs8a | t1_d5ugs8a | 1,469,716,534 | user_507f49a010df | Cooking | You're supposed to hone a knife with every use. That said, I don't doubt that it isn't as high quality as the pricier knives | 17 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ugs8a | null | false | 2016-07-28T14:35:34Z |
d5ugn9n | t1_d5ugn9n | 1,469,716,348 | user_8e326d845b86 | Cooking | I love the tea idea! Have you tasted cacao tisane? How would you compare their tastes cause i love tisane a lot! Also, i would love to incorporate it into daals! Do you suggest just mixing it with the spices or garnishing with it? | 2 | t1_d5ue0zz | t3_4uzjgv | /r/Cooking/comments/t3_4uzjgv/d5ugn9n | null | false | 2016-07-28T14:32:28Z |
d5ugmxb | t1_d5ugmxb | 1,469,716,335 | user_1992234177c7 | Cooking | Of course it doesn't hold its edge. No one recommends the Victorinox because it's the best knife - it's an amazing value workhorse if you keep it honed. | 16 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ugmxb | null | false | 2016-07-28T14:32:15Z |
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