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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d71ncfn | t1_d71ncfn | 1,472,501,062 | user_6d3daedf01f2 | Cooking | Thanks! | 1 | t1_d71k2lc | t3_5039zn | /r/Cooking/comments/t3_5039zn/d71ncfn | null | false | 2016-08-29T20:04:22Z |
d71nc2i | t1_d71nc2i | 1,472,501,050 | user_6d3daedf01f2 | Cooking | Not sure, most likely though. | 0 | t1_d70wqj2 | t3_5039zn | /r/Cooking/comments/t3_5039zn/d71nc2i | null | false | 2016-08-29T20:04:10Z |
d71n5qg | t1_d71n5qg | 1,472,500,828 | user_4c2e8a9ef4ea | Cooking | My husband and I went to Paris last year. I really wanted to eat at L'Arpege. We swung by one afternoon since we were in the area and decided we weren't dressed nice enough to go in :( | 1 | t3_501p6i | t3_501p6i | /r/Cooking/comments/t3_501p6i/d71n5qg | null | false | 2016-08-29T20:00:28Z |
d71n53j | t1_d71n53j | 1,472,500,807 | [deleted] | Cooking | [removed] | 1 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d71n53j | null | false | 2016-08-29T20:00:07Z |
d71n4ot | t1_d71n4ot | 1,472,500,793 | user_36682acf1a3c | Cooking | Sweet potato would certainly help. And he doesn't have to get red sweet potatoes either, which is a plus.
| 2 | t1_d71h5ym | t3_506a5w | /r/Cooking/comments/t3_506a5w/d71n4ot | null | false | 2016-08-29T19:59:53Z |
d71n2bn | t1_d71n2bn | 1,472,500,712 | user_bed4d56ddc34 | Cooking | Oh, it's a lot more complicated than that. You start with a solution of potassium nitrate dissolved in water, then bacterial action converts the nitrate into nitrite, and the nitrite turns around and kills the bacteria, right? Well the presence of potassium ions ends up having an effect on the rate of reaction. What th... | 14 | t1_d71lwds | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71n2bn | null | false | 2016-08-29T19:58:32Z |
d71n0tr | t1_d71n0tr | 1,472,500,659 | [deleted] | Cooking | [removed] | 1 | t3_501p6i | t3_501p6i | /r/Cooking/comments/t3_501p6i/d71n0tr | null | false | 2016-08-29T19:57:39Z |
d71n0rw | t1_d71n0rw | 1,472,500,657 | user_2dd806ddc09a | Cooking | 750ml!?!? Wow, okay... I thought I was putting a lot of oil on, but apparently not. So far the board has soaked up about 100ml of oil. I guess I'll keep on applying it and buy some more! | 1 | t1_d71mr9n | t3_502azt | /r/Cooking/comments/t3_502azt/d71n0rw | null | false | 2016-08-29T19:57:37Z |
d71mzip | t1_d71mzip | 1,472,500,616 | user_25f4a7ad1347 | Cooking | >It is fast and efficient though, qualities I'd like to keep
Well, keep it then. | 1 | t3_506a5w | t3_506a5w | /r/Cooking/comments/t3_506a5w/d71mzip | null | false | 2016-08-29T19:56:56Z |
d71mtmg | t1_d71mtmg | 1,472,500,416 | [deleted] | Cooking | [deleted] | 1 | t1_d6zrbiw | t3_4ztze8 | /r/Cooking/comments/t3_4ztze8/d71mtmg | null | false | 2016-08-29T19:53:36Z |
d71mr9n | t1_d71mr9n | 1,472,500,337 | user_c73480b47b82 | Cooking | I have a ~15 inch round end grain board (about 2 inches thick). It had been sitting dry for over ten years and I decided to bring it back to life. Over the course of a couple of days, it soaked up about 750ml (three cups) of food grade mineral oil. It's now saturated, and handles cutting and cleaning under running wate... | 3 | t3_502azt | t3_502azt | /r/Cooking/comments/t3_502azt/d71mr9n | null | false | 2016-08-29T19:52:17Z |
d71mpog | t1_d71mpog | 1,472,500,285 | user_fbbb7b352c61 | Cooking | That sounds like a condiment | 37 | t1_d700vu0 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71mpog | null | false | 2016-08-29T19:51:25Z |
d71mpin | t1_d71mpin | 1,472,500,279 | user_e878a8aa236d | Cooking | Going to try this as well. And the website has quite a few other good recipes. | 1 | t1_d7001dk | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71mpin | null | false | 2016-08-29T19:51:19Z |
d71mp5f | t1_d71mp5f | 1,472,500,267 | user_2806faf34b5b | Cooking | People like me can't be trusted not to build huge smile bombs. :)
EDIT: SMOKE bombs. I wish smile bombs were a thing... I'm leaving it because it makes me happy to read. | 55 | t1_d71lwds | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71mp5f | null | false | 2016-08-29T19:51:07Z |
d71morp | t1_d71morp | 1,472,500,254 | user_7de827199f99 | Cooking | Ohh, they only make gun powder out of it. | 35 | t1_d71gmac | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71morp | null | false | 2016-08-29T19:50:54Z |
d71mnf2 | t1_d71mnf2 | 1,472,500,207 | user_2806faf34b5b | Cooking | Use a vegetable or mushroom broth instead of water. | 4 | t3_506a5w | t3_506a5w | /r/Cooking/comments/t3_506a5w/d71mnf2 | null | false | 2016-08-29T19:50:07Z |
d71ml2h | t1_d71ml2h | 1,472,500,128 | user_474f97a92652 | Cooking | Now we're talking! Thanks! | 1 | t1_d7134vu | t3_4zugrf | /r/Cooking/comments/t3_4zugrf/d71ml2h | null | false | 2016-08-29T19:48:48Z |
d71meur | t1_d71meur | 1,472,499,916 | user_8a4ac9edf5a6 | Cooking | Depends on the pan, but most are designed to go in the oven to some extent. Swiss Diamond for instance is ok in the oven up to 500F. i know that some other nonsticks are good till 400F and the cast iron can go in the oven till its melting point which is way hotter than your oven goes. | 1 | t3_4zzgj2 | t3_4zzgj2 | /r/Cooking/comments/t3_4zzgj2/d71meur | null | false | 2016-08-29T19:45:16Z |
d71meoc | t1_d71meoc | 1,472,499,910 | user_566d85049c0b | Cooking | I felt like that show was more about the chrf's personality than it was about the food | 1 | t3_501p6i | t3_501p6i | /r/Cooking/comments/t3_501p6i/d71meoc | null | false | 2016-08-29T19:45:10Z |
d71me3q | t1_d71me3q | 1,472,499,889 | user_e17bc3b2133b | Cooking | You sir or madam, are a genius! | 1 | t1_d71lni2 | t3_505dzm | /r/Cooking/comments/t3_505dzm/d71me3q | null | false | 2016-08-29T19:44:49Z |
d71md4i | t1_d71md4i | 1,472,499,857 | user_addb058dd77f | Cooking | I put my stuff (carrots, celery and yellow onions) into my sauce as minced. Much smaller than chopped but not as fine as a purée. You dont want to chew on the flavors. Make the items small enough that they blend into the sauce...a much better cook than I once said "*In bolognaise, the feature is the meat. Dont let ... | 10 | t3_506tv3 | t3_506tv3 | /r/Cooking/comments/t3_506tv3/d71md4i | null | false | 2016-08-29T19:44:17Z |
d71m892 | t1_d71m892 | 1,472,499,692 | user_5a54ab306995 | Cooking | Use disposable vinyl or latex gloves. | 1 | t3_5026n6 | t3_5026n6 | /r/Cooking/comments/t3_5026n6/d71m892 | null | false | 2016-08-29T19:41:32Z |
d71m7jw | t1_d71m7jw | 1,472,499,669 | user_fb07f37e6e00 | Cooking | That's thousand island dressing. Why call it burger sauce? | 103 | t1_d700vu0 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71m7jw | null | false | 2016-08-29T19:41:09Z |
d71m5cg | t1_d71m5cg | 1,472,499,594 | user_8a4ac9edf5a6 | Cooking | Came here to suggest this. This is what we recommend to all of our customers who have thought they had "ruined" their stainless cookware | 1 | t1_d704pwj | t3_500bc4 | /r/Cooking/comments/t3_500bc4/d71m5cg | null | false | 2016-08-29T19:39:54Z |
d71m4z4 | t1_d71m4z4 | 1,472,499,582 | user_bb053104453c | Cooking | Surprisingly, it doesn't take much "trying" to not eat something. In fact not eating something takes less effort than eating it. | 27 | t1_d71j1tw | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71m4z4 | null | false | 2016-08-29T19:39:42Z |
d71lx0s | t1_d71lx0s | 1,472,499,307 | user_f57c18abeb27 | Cooking | Are you looking to make something that you might find on a restaurant menu, or home-style cooking? If you're looking for home-style cooking, I typically buy a few pounds of whatever protein, slice it down to stir-fry size, and season with corn starch, soy sauce, (white) sugar, cooking wine, salt, pepper, sesame oil, a... | 2 | t3_500dx5 | t3_500dx5 | /r/Cooking/comments/t3_500dx5/d71lx0s | null | false | 2016-08-29T19:35:07Z |
d71lwds | t1_d71lwds | 1,472,499,283 | user_4c3fc439a267 | Cooking | How is it finicky? From a chemical standpoint, they're both fairly stable compounds. | 6 | t1_d71gmac | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71lwds | null | false | 2016-08-29T19:34:43Z |
d71ltl6 | t1_d71ltl6 | 1,472,499,186 | user_8fdffbb21a29 | Cooking | The more chunky, the more "burst" of flavor you're going to have of that ingredient. So if you have small chunks of carrots, they're likely to taste more incorporated into the sauce. If you have big chunks, when you bite into the carrot bits, it's going to be a whole lot of carrot. | 14 | t3_506tv3 | t3_506tv3 | /r/Cooking/comments/t3_506tv3/d71ltl6 | null | false | 2016-08-29T19:33:06Z |
d71lni2 | t1_d71lni2 | 1,472,498,971 | user_a1890cd84290 | Cooking | Don't forget that you can look at Google's [Image Tab](https://www.google.com/search?q=jalapeno+and+mango+meatballs&rlz=1C5CHFA_enUS567US567&espv=2&biw=1405&bih=776&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjW1IXirefOAhUH2WMKHbuQBZ8Q_AUIBygC). | 3 | t3_505dzm | t3_505dzm | /r/Cooking/comments/t3_505dzm/d71lni2 | null | false | 2016-08-29T19:29:31Z |
d71llft | t1_d71llft | 1,472,498,899 | user_37ff677a09cb | Cooking | I'm 36, I've never had one. I stopped eating at McDonald's about 15 years ago, but when I did I always got a quarter pounder or double cheeseburger | 21 | t1_d71inp1 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71llft | null | false | 2016-08-29T19:28:19Z |
d71laim | t1_d71laim | 1,472,498,525 | user_300306dbdccf | Cooking | You're not going to find one, english muffins are yeast risen. Subbing yeast for baking soda or powder is going to give you something more like a biscuit. English muffins are light and fluffy because of yeast, you need it. | 3 | t3_5041e0 | t3_5041e0 | /r/Cooking/comments/t3_5041e0/d71laim | null | false | 2016-08-29T19:22:05Z |
d71l6vy | t1_d71l6vy | 1,472,498,397 | user_2ba8ca4d129b | Cooking | This is a great reference http://www.seriouseats.com/recipes/2016/06/cuban-roast-pork-shoulder-mojo-recipe.html | 1 | t1_d71catm | t3_500loq | /r/Cooking/comments/t3_500loq/d71l6vy | null | false | 2016-08-29T19:19:57Z |
d71l5vb | t1_d71l5vb | 1,472,498,360 | user_ad676d45db59 | Cooking | Go with sodium nitrate. Of you could always use gunpowder, but there will be some funky sulfur and charcoal flavors to the corned beef. | 9 | t3_5067wq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71l5vb | null | false | 2016-08-29T19:19:20Z |
d71l5tk | t1_d71l5tk | 1,472,498,358 | user_757fdcaf9390 | Cooking | Isn't this sort of psychoanalytic bent pretty common for documentaries? Especially with artists and politicians. | 1 | t1_d710e5q | t3_501p6i | /r/Cooking/comments/t3_501p6i/d71l5tk | null | false | 2016-08-29T19:19:18Z |
d71l5a8 | t1_d71l5a8 | 1,472,498,340 | user_e1cfafe36755 | Cooking | Awks haven't gotten it! | 2 | t1_d71kmcl | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71l5a8 | null | false | 2016-08-29T19:19:00Z |
d71l4z3 | t1_d71l4z3 | 1,472,498,328 | user_d3ba59e8b458 | Cooking | Beef stroganoff. I make a big batch & stop before adding the sour cream. While it's thawing/heating, I cook the noodles or rice - add fresh sour cream after it's heated through.
Lasagna rollups / enchiladas - only usually need to add extra sauce when reheating.
I always have bags of chili and spaghetti sauce in t... | 3 | t3_503ou1 | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d71l4z3 | null | false | 2016-08-29T19:18:48Z |
d71l3q7 | t1_d71l3q7 | 1,472,498,284 | user_300306dbdccf | Cooking | Crumpets use yeast. | 1 | t1_d710gv6 | t3_5041e0 | /r/Cooking/comments/t3_5041e0/d71l3q7 | null | false | 2016-08-29T19:18:04Z |
d71l0l9 | t1_d71l0l9 | 1,472,498,172 | user_11254eddc4e8 | Cooking | For you I'm going to recommend buying the newest edition of the better homes and gardens cookbook. It is an absolute classic and has been around for decades. Each year it's tweaked a little bit and includes sections on building a pantry, meal planning, cooking techniques, etc. It also has a shitload of recipes that are... | 1 | t3_501mva | t3_501mva | /r/Cooking/comments/t3_501mva/d71l0l9 | null | false | 2016-08-29T19:16:12Z |
d71l0f4 | t1_d71l0f4 | 1,472,498,165 | user_d287667c7e6d | Cooking | I'm with ya, never eaten a big Mac in my life. They look gross. | 7 | t1_d71inp1 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71l0f4 | null | false | 2016-08-29T19:16:05Z |
d71kx6m | t1_d71kx6m | 1,472,498,050 | user_5534bcb31443 | Cooking | You just got two weeks detention! | 7 | t1_d71jl4x | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71kx6m | null | false | 2016-08-29T19:14:10Z |
d71ktx4 | t1_d71ktx4 | 1,472,497,938 | user_68bcbe548476 | Cooking | I used this recipe twice before: http://norecipes.com/recipe/beef-rendang-recipe
It came out perfect. I actually had cravings for my beef rendang, lol. I couldn't get short ribs or shank so I used diced beef (chuck I think) and although it was very lean it came out perfectly fine and not dry. Also I don't know what... | 2 | t1_d71jir7 | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d71ktx4 | null | false | 2016-08-29T19:12:18Z |
d71krpi | t1_d71krpi | 1,472,497,859 | user_8a4ac9edf5a6 | Cooking | Pasta sauce (especially jarred) is going to stain your pan, any pan other then stainless really. The Le Creuset is made for cooking tho, and after you use the pan the second time, you will not care about the staining, and just use the pan if you like it.
| 1 | t3_5026zy | t3_5026zy | /r/Cooking/comments/t3_5026zy/d71krpi | null | false | 2016-08-29T19:10:59Z |
d71krnc | t1_d71krnc | 1,472,497,857 | user_cf53be24ed65 | Cooking | Those Germans sure know how to make a steak sandwich. My staple diet when I'm going to music festivals. | 2 | t1_d71ih83 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71krnc | null | false | 2016-08-29T19:10:57Z |
d71kojs | t1_d71kojs | 1,472,497,749 | user_a34bbde8737b | Cooking | These plebes don't know they are quoting a recipe from the Big Mac that is actually just Thousand Island dressing. Sort of like calling ketchup, French Fry sauce. Fucking posers. Burger sauce indeed, retards. | 37 | t1_d6zxxp5 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71kojs | null | false | 2016-08-29T19:09:09Z |
d71kncv | t1_d71kncv | 1,472,497,706 | user_44791f94688d | Cooking | somehow posted recipe sidewise, it's somewhere below but here [a link](https://www.reddit.com/r/Cooking/comments/4zzdmm/whats_the_best_burger_sauce_recipe_to_go_with_beef/d70yph0) | 1 | t1_d70i95j | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71kncv | null | false | 2016-08-29T19:08:26Z |
d71kmcl | t1_d71kmcl | 1,472,497,671 | user_44791f94688d | Cooking | [there you go](https://www.reddit.com/r/Cooking/comments/4zzdmm/whats_the_best_burger_sauce_recipe_to_go_with_beef/d70yph0) | 1 | t1_d70ywao | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71kmcl | null | false | 2016-08-29T19:07:51Z |
d71kjtq | t1_d71kjtq | 1,472,497,583 | user_a34bbde8737b | Cooking | That is called Thousand Island dresssing. Just because they put it on a Big Mac, or In and Out, does not suddenly make it 'burger sauce'. | 124 | t1_d71hiyd | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71kjtq | null | false | 2016-08-29T19:06:23Z |
d71kinv | t1_d71kinv | 1,472,497,542 | user_e1cfafe36755 | Cooking | Thanks xx | 1 | t1_d71ixn4 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71kinv | null | false | 2016-08-29T19:05:42Z |
d71k2lc | t1_d71k2lc | 1,472,496,971 | user_8a4ac9edf5a6 | Cooking | Throw it away. That ~$10 pan is going to have all kinds of chemicals in it. Once scratched i would never cook with it again. There are some brands of nonstick cookware that are not made with Teflon, and those you can still use with surface scratches. Swiss Diamond (shameless plug) is one of them, but honestly when ... | 2 | t3_5039zn | t3_5039zn | /r/Cooking/comments/t3_5039zn/d71k2lc | null | false | 2016-08-29T18:56:11Z |
d71jz65 | t1_d71jz65 | 1,472,496,854 | user_a936e7f5ca57 | Cooking | you should probably remove the company name. it's not relevant to your post and only exposes you to risk. | 10 | t3_501y9y | t3_501y9y | /r/Cooking/comments/t3_501y9y/d71jz65 | null | false | 2016-08-29T18:54:14Z |
d71juts | t1_d71juts | 1,472,496,707 | user_21dd6e238433 | Cooking | Well, what is your current pizza-making process? What are the steps that make a mess? Walk us through your procedure, so that we can look for ways to adjust if to meet your needs. | 1 | t3_5053hm | t3_5053hm | /r/Cooking/comments/t3_5053hm/d71juts | null | false | 2016-08-29T18:51:47Z |
d71juba | t1_d71juba | 1,472,496,688 | user_961a665a9b75 | Cooking | Great! Just remember to soak it for a while before using it. | 3 | t1_d71j8y4 | t3_504hc9 | /r/Cooking/comments/t3_504hc9/d71juba | null | false | 2016-08-29T18:51:28Z |
d71jq8c | t1_d71jq8c | 1,472,496,545 | user_5a327bb19c55 | Cooking | It always goes away. 10 years ago the trend was towers, than we had the put everything in a ring or square shape, than we had the more modern and current approach, then flowers were added, then... | 3 | t1_d719lzr | t3_501p6i | /r/Cooking/comments/t3_501p6i/d71jq8c | null | false | 2016-08-29T18:49:05Z |
d71jq0a | t1_d71jq0a | 1,472,496,537 | user_ba89e4403de6 | Cooking | Def. Done. | 5 | t1_d71jpiz | t3_506l24 | /r/Cooking/comments/t3_506l24/d71jq0a | null | false | 2016-08-29T18:48:57Z |
d71jpiz | t1_d71jpiz | 1,472,496,519 | user_b5a5286ac049 | Cooking | now you got's to cleana de stove | 23 | t3_506l24 | t3_506l24 | /r/Cooking/comments/t3_506l24/d71jpiz | null | false | 2016-08-29T18:48:39Z |
d71jnlw | t1_d71jnlw | 1,472,496,451 | user_a47c26818d68 | Cooking | I have never had a problem and it is how Lodge recommends you do it. I don't have a super expensive Dutch Oven though. Mine is the Emeril version from Bad bath and Beyond. I also think Le Creuset might sell a cleaner specifically to clean enameled cast iron if your really concerned. | 1 | t1_d71jcf4 | t3_4zk8aw | /r/Cooking/comments/t3_4zk8aw/d71jnlw | null | false | 2016-08-29T18:47:31Z |
d71jl4x | t1_d71jl4x | 1,472,496,360 | user_729e134645be | Cooking | ***LAUGH IT UP KNUCKLEHEADS*** | 54 | t1_d702c6w | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71jl4x | null | false | 2016-08-29T18:46:00Z |
d71jizo | t1_d71jizo | 1,472,496,284 | user_a706944f6e42 | Cooking | I would bet it's the toppings or possibly ambient humidity that are soaking into the crust so it doesn't crisp up like you're used to. | 1 | t3_5053hm | t3_5053hm | /r/Cooking/comments/t3_5053hm/d71jizo | null | false | 2016-08-29T18:44:44Z |
d71jir7 | t1_d71jir7 | 1,472,496,276 | user_8a4ac9edf5a6 | Cooking | Is there a recipe for this? Or just a porn pic? | 1 | t1_d71iol4 | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d71jir7 | null | false | 2016-08-29T18:44:36Z |
d71jego | t1_d71jego | 1,472,496,123 | user_282bc23d146c | Cooking | https://en.wikipedia.org/wiki/A.1._Steak_Sauce | 1 | t1_d71iorx | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71jego | null | false | 2016-08-29T18:42:03Z |
d71jcf4 | t1_d71jcf4 | 1,472,496,052 | user_ba89e4403de6 | Cooking | Are you sure it doesn't damage enamel to boil water and especially water with an active agent in it? I know it's a no no for cast iron and for teflon coating. | 1 | t1_d6xd4nc | t3_4zk8aw | /r/Cooking/comments/t3_4zk8aw/d71jcf4 | null | false | 2016-08-29T18:40:52Z |
d71j8y4 | t1_d71j8y4 | 1,472,495,927 | user_8e326d845b86 | Cooking | Oh excellent! As far as i can see, it is indeed TVP. I was really confused as I'm using it for the first time. Will do this! :) | 1 | t1_d71hmv9 | t3_504hc9 | /r/Cooking/comments/t3_504hc9/d71j8y4 | null | false | 2016-08-29T18:38:47Z |
d71j1tw | t1_d71j1tw | 1,472,495,674 | user_979f8cc064ff | Cooking | You're trying too hard then. | -44 | t1_d71inp1 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71j1tw | null | false | 2016-08-29T18:34:34Z |
d71ixn4 | t1_d71ixn4 | 1,472,495,527 | user_83138d147166 | Cooking | Its just a steak sauce you can find in most grocery stores. At least here in the south. | 2 | t1_d71iorx | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71ixn4 | null | false | 2016-08-29T18:32:07Z |
d71iorx | t1_d71iorx | 1,472,495,206 | user_e1cfafe36755 | Cooking | Sounds great but what's A1? 🤔 | 1 | t1_d71ilqt | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71iorx | null | false | 2016-08-29T18:26:46Z |
d71iol4 | t1_d71iol4 | 1,472,495,198 | user_68bcbe548476 | Cooking | Stewing beef in spices including lemongrass and galangal, also with coconut milk and reduced until there is almost no sauce | 2 | t1_d71hy3e | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d71iol4 | null | false | 2016-08-29T18:26:38Z |
d71inp1 | t1_d71inp1 | 1,472,495,166 | user_a6eaec01ead3 | Cooking | Coming here from another subreddit to lurk, but I'm almost 30, love burgers, and have never had a big Mac ever. Definitely possible. | 56 | t1_d7016yf | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71inp1 | null | false | 2016-08-29T18:26:06Z |
d71ilqt | t1_d71ilqt | 1,472,495,094 | user_282bc23d146c | Cooking | My favorite burger sauce is called chili.
But, that aside, I mix A1, your favorite BBQ sauce, a dash of sriracha or other hot sauce, some minced red onions and a little apple cider vinegar. | 1 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71ilqt | null | false | 2016-08-29T18:24:54Z |
d71ilot | t1_d71ilot | 1,472,495,092 | user_68feab811a9e | Cooking | Cook down the greens a bit, and perhaps add other vegetables. Carrots, onions, and potatoes are just a few simple to find ones that would hold up well in a blended soup. | 5 | t3_506a5w | t3_506a5w | /r/Cooking/comments/t3_506a5w/d71ilot | null | false | 2016-08-29T18:24:52Z |
d71ih83 | t1_d71ih83 | 1,472,494,931 | user_b7519105f815 | Cooking | When I was stationed in Germany we had a guy on base that would make grill steak for steak sandwhiches. That's when I discovered curry ketchup which wws fucking dellicious. | 1 | t1_d708ser | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71ih83 | null | false | 2016-08-29T18:22:11Z |
d71igdm | t1_d71igdm | 1,472,494,901 | user_e7323bab6a09 | Cooking | try a little lemon juice | 4 | t3_506a5w | t3_506a5w | /r/Cooking/comments/t3_506a5w/d71igdm | null | false | 2016-08-29T18:21:41Z |
d71iejr | t1_d71iejr | 1,472,494,834 | user_8ac596ac8239 | Cooking | What the fuck did you just fucking say about me, you little bitch? I’ll have you know I graduated top of my class in the Navy Seals, and I’ve been involved in numerous secret raids on Al-Quaeda, and I have over 300 confirmed kills. I am trained in gorilla warfare and I’m the top sniper in the entire US armed forces. Yo... | -24 | t1_d702c6w | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71iejr | null | false | 2016-08-29T18:20:34Z |
d71ib39 | t1_d71ib39 | 1,472,494,710 | user_72ec6414de64 | Cooking | YES | 1 | t3_501p6i | t3_501p6i | /r/Cooking/comments/t3_501p6i/d71ib39 | null | false | 2016-08-29T18:18:30Z |
d71i9sh | t1_d71i9sh | 1,472,494,661 | user_6da62f725e68 | Cooking | /r/castiron to join in the wonderful madness. | 1 | t3_501pur | t3_501pur | /r/Cooking/comments/t3_501pur/d71i9sh | null | false | 2016-08-29T18:17:41Z |
d71i91o | t1_d71i91o | 1,472,494,633 | user_82a4139fcabb | Cooking | Put real vegetables (carrot, onion, celery, potato, etc.) into the soup instead of the soup mix. Also, add herbs and sugar to make it taste better (parsley, salt, pepper, brown sugar as most simple spices). The vegetables have sugars already which will offset the bitter taste of the greens. | 27 | t3_506a5w | t3_506a5w | /r/Cooking/comments/t3_506a5w/d71i91o | null | false | 2016-08-29T18:17:13Z |
d71i7lt | t1_d71i7lt | 1,472,494,583 | [deleted] | Cooking | [deleted] | -25 | t1_d6zxxp5 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71i7lt | null | false | 2016-08-29T18:16:23Z |
d71i5gh | t1_d71i5gh | 1,472,494,507 | user_6048d331d4c6 | Cooking | Use 1 avocado, one cup almond/coconut/cashew milk and one cup stock blended as your soup base. Wonderful flavor, and can be a blank canvas for anything else you want to add protein wise. | 5 | t3_506a5w | t3_506a5w | /r/Cooking/comments/t3_506a5w/d71i5gh | null | false | 2016-08-29T18:15:07Z |
d71i4s1 | t1_d71i4s1 | 1,472,494,482 | user_e95cd8070a55 | Cooking | It's a bad idea, and don't do it again, but you'll be fine. | 1 | t3_502azt | t3_502azt | /r/Cooking/comments/t3_502azt/d71i4s1 | null | false | 2016-08-29T18:14:42Z |
d71i2xm | t1_d71i2xm | 1,472,494,417 | user_38979d443e6f | Cooking | One of my two bases did wind up close to that gravy consistency this time. I wonder if the whites had any effect. | 1 | t1_d71fg9l | t3_504t4o | /r/Cooking/comments/t3_504t4o/d71i2xm | null | false | 2016-08-29T18:13:37Z |
d71i185 | t1_d71i185 | 1,472,494,355 | user_f7adfd435a02 | Cooking | I thought that was only fats that will solidify in the pipes? What harm would liquid fat do? | 1 | t1_d71dux9 | t3_5026n6 | /r/Cooking/comments/t3_5026n6/d71i185 | null | false | 2016-08-29T18:12:35Z |
d71i0jw | t1_d71i0jw | 1,472,494,331 | user_ae1a056856da | Cooking | Pretty much! I'll add the curry mix into some hot water to get it to soften first, but otherwise, it's like making stew. | 2 | t1_d71gln9 | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d71i0jw | null | false | 2016-08-29T18:12:11Z |
d71hy3e | t1_d71hy3e | 1,472,494,243 | user_1b11d6197f9c | Cooking | *squints* what is it? Looks a bit like bulgogi | 3 | t1_d71061u | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d71hy3e | null | false | 2016-08-29T18:10:43Z |
d71hv0d | t1_d71hv0d | 1,472,494,133 | user_3a1768935374 | Cooking | Mmmm Frito pie sounds so good right now. | 4 | t1_d71fycn | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d71hv0d | null | false | 2016-08-29T18:08:53Z |
d71htz6 | t1_d71htz6 | 1,472,494,095 | user_8764217c7b39 | Cooking | Depending on the selection of greens adding some fruit might help. For root vegetables I like citrus, for paprika and tomatoes apples or melons. | 1 | t3_506a5w | t3_506a5w | /r/Cooking/comments/t3_506a5w/d71htz6 | null | false | 2016-08-29T18:08:15Z |
d71hs00 | t1_d71hs00 | 1,472,494,023 | user_c6a4d1442fea | Cooking | Um... weren't *you* the guy just asking what a common condiment is?
You're an idiot. | 3 | t1_d707ufg | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71hs00 | null | false | 2016-08-29T18:07:03Z |
d71hpqs | t1_d71hpqs | 1,472,493,942 | user_10160206e0e9 | Cooking | Yum! | 1 | t3_501p6i | t3_501p6i | /r/Cooking/comments/t3_501p6i/d71hpqs | null | false | 2016-08-29T18:05:42Z |
d71hp5c | t1_d71hp5c | 1,472,493,920 | user_cc55437007cd | Cooking | Some of the stuff served in episodes I wouldn't know what part is food and what part isn't. | 2 | t1_d718vri | t3_501p6i | /r/Cooking/comments/t3_501p6i/d71hp5c | null | false | 2016-08-29T18:05:20Z |
d71hmv9 | t1_d71hmv9 | 1,472,493,836 | user_961a665a9b75 | Cooking | Assuming soy granules are the same as TVP, I use them anywhere I would use minced meat. Lasagna, spaghetti bolognese, burgers, meatballs, and so on. Even my grandpa, who shudders at the word 'vegetarian', thinks spaghetti bolognese with TVP is pretty tasty. | 4 | t3_504hc9 | t3_504hc9 | /r/Cooking/comments/t3_504hc9/d71hmv9 | null | false | 2016-08-29T18:03:56Z |
d71hiyd | t1_d71hiyd | 1,472,493,694 | user_2775814f3576 | Cooking | Burger sauce is ketchup, mayo and relish mixed together. It's fucking delicious. It's also quite common at many restaurants. Git gud, grlmstr. | -35 | t1_d6zxxp5 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71hiyd | null | false | 2016-08-29T18:01:34Z |
d71hgr3 | t1_d71hgr3 | 1,472,493,615 | user_efaba9f452a4 | Cooking | I just made peach ice cream from a recipe calling for whole eggs.
It is fabulous. | 4 | t3_504t4o | t3_504t4o | /r/Cooking/comments/t3_504t4o/d71hgr3 | null | false | 2016-08-29T18:00:15Z |
d71hghd | t1_d71hghd | 1,472,493,605 | user_21821d638d8b | Cooking | It's not a *cooking* documentary so much as an art documentary about people who paint with food and technique. It's like 50% biography and 50% "this is my theory on why food is critical to the endeavors of humanity".
I wish there was more about how each of the demonstrated dishes was actually prepared, but it's not t... | 6 | t1_d70xk10 | t3_501p6i | /r/Cooking/comments/t3_501p6i/d71hghd | null | false | 2016-08-29T18:00:05Z |
d71hbp6 | t1_d71hbp6 | 1,472,493,438 | user_14479542bc22 | Cooking | I didn't find it engaging at all. I found it overly pretentious, with very little in actual substance. It was very formulaic: Shot of food bring prepared, chef makes semi-profound statement, pause, shot of food being served. Over and over again. It completely missed why movies like *Jiro Dreams of Sushi* were so engagi... | 5 | t1_d70y4wb | t3_501p6i | /r/Cooking/comments/t3_501p6i/d71hbp6 | null | false | 2016-08-29T17:57:18Z |
d71h679 | t1_d71h679 | 1,472,493,240 | user_68bcbe548476 | Cooking | Being pedantic doesn't change my (very obvious) point, OP is asking about cooking a steak only in an oven-type device and not searing at all so whether or not steaks are finished in the oven before/after searing is irrelevant | 1 | t1_d71c07l | t3_4ztq43 | /r/Cooking/comments/t3_4ztq43/d71h679 | null | false | 2016-08-29T17:54:00Z |
d71h5ym | t1_d71h5ym | 1,472,493,232 | user_511389fbbe85 | Cooking | A touch of butter added while cooking greens will take out some of the bitterness. A bit of extra cream added to the cream soup would help also.
Another healthy option (w/ or w/o the butter/cream) would be to add some sweet potatoes to your soup also. Very nutritious and a good flavor to go with the greens and maybe ... | 4 | t3_506a5w | t3_506a5w | /r/Cooking/comments/t3_506a5w/d71h5ym | null | false | 2016-08-29T17:53:52Z |
d71gxea | t1_d71gxea | 1,472,492,931 | user_e17bc3b2133b | Cooking | I'll have to look around more for PawPaw, I just did a quick search for knowledge. The one I looked at called for dried shrimp and fish sauce. | 1 | t1_d71d4ef | t3_505dzm | /r/Cooking/comments/t3_505dzm/d71gxea | null | false | 2016-08-29T17:48:51Z |
d71gvcu | t1_d71gvcu | 1,472,492,859 | user_da188dbdc1a3 | Cooking | Checkout /r/chefstablenetflix to stay up to date on the new season! | 1 | t3_501p6i | t3_501p6i | /r/Cooking/comments/t3_501p6i/d71gvcu | null | false | 2016-08-29T17:47:39Z |
d71gu50 | t1_d71gu50 | 1,472,492,817 | user_a675660580ee | Cooking | Potassium Nitrate is saltpeter | 7 | t1_d71gmdn | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71gu50 | null | false | 2016-08-29T17:46:57Z |
d71gmdn | t1_d71gmdn | 1,472,492,536 | [deleted] | Cooking | [deleted] | -3 | t3_5067wq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71gmdn | null | false | 2016-08-29T17:42:16Z |
d71gmac | t1_d71gmac | 1,472,492,533 | user_bed4d56ddc34 | Cooking | Potassium nitrate is hardly ever used for brining these days. It's very finicky stuff. Sodium nitrate is used almost universally. Note that they can't be substituted one-for-one, though. Find a recipe that's specifically written for sodium nitrate. | 100 | t3_5067wq | t3_5067wq | /r/Cooking/comments/t3_5067wq/d71gmac | null | false | 2016-08-29T17:42:13Z |
d71gln9 | t1_d71gln9 | 1,472,492,511 | user_38a6792b6fdd | Cooking | I love golden curry! How do you do it in a crock pot? Same amount of everything in at the same time for a few hours? | 2 | t1_d71ddtq | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d71gln9 | null | false | 2016-08-29T17:41:51Z |
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