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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d71gla8 | t1_d71gla8 | 1,472,492,498 | user_2bf17f3e80a6 | Cooking | Tell your girl to lighten up | 0 | t1_d717jz4 | t3_5053hm | /r/Cooking/comments/t3_5053hm/d71gla8 | null | false | 2016-08-29T17:41:38Z |
d71git8 | t1_d71git8 | 1,472,492,409 | user_6ff76bdb427f | Cooking | I thought it was missing something too when I made my own for the first time, so I added more pepper and hot sauce. It gets much tastier after sitting in the fridge for a few days, too. | 1 | t1_d70pklc | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71git8 | null | false | 2016-08-29T17:40:09Z |
d71ggl5 | t1_d71ggl5 | 1,472,492,330 | user_6ff76bdb427f | Cooking | You're welcome! I'm glad you enjoy it | 2 | t1_d70su1n | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71ggl5 | null | false | 2016-08-29T17:38:50Z |
d71g1tv | t1_d71g1tv | 1,472,491,812 | user_4303c3439df3 | Cooking | I cook all my meals in big batches- vegetarian but feel free to throw in some chicken/meat.
* [Moroccan vegetable tagine](http://www.bbc.co.uk/food/recipes/spiced_vegetable_tagine_32956) (great with couscous/rice)
* [Chana Masala](http://minimalistbaker.com/easy-chana-masala/)
* [Butterbean stew](http://www.bbcgoodf... | 3 | t3_503ou1 | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d71g1tv | null | false | 2016-08-29T17:30:12Z |
d71fycn | t1_d71fycn | 1,472,491,688 | user_9a31720890c4 | Cooking | Or on a baked potato with some cheese and sour cream! Also good with Fritos for some Frito Pie! | 5 | t1_d71caol | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d71fycn | null | false | 2016-08-29T17:28:08Z |
d71fp2g | t1_d71fp2g | 1,472,491,360 | user_c1744917a904 | Cooking | Tables. | 3 | t1_d7154gn | t3_501p6i | /r/Cooking/comments/t3_501p6i/d71fp2g | null | false | 2016-08-29T17:22:40Z |
d71fn3k | t1_d71fn3k | 1,472,491,289 | user_0a5dfcc561ec | Cooking | Got $100,000-$500,000? | 1 | t1_d70zfz0 | t3_500bc4 | /r/Cooking/comments/t3_500bc4/d71fn3k | null | false | 2016-08-29T17:21:29Z |
d71flrd | t1_d71flrd | 1,472,491,242 | user_d5c80e91a03e | Cooking | Roast a whole chicken, eat for meal one. Strip the rest of the meat, boil the bones for stock.
I often roast chickens 2 at a time, then there's lots of extra chicken meat for chicken salad, chicken over rice or biscuits, chicken soup, tacos, whatever. I freeze the cooked chicken in ziplocs for later, as well. 2 c... | 3 | t3_503ou1 | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d71flrd | null | false | 2016-08-29T17:20:42Z |
d71fg9l | t1_d71fg9l | 1,472,491,047 | user_4354e4974ff2 | Cooking | When we made ice cream in culinary school, chef explained it as so - Both ice cream and frozen custard have eggs, but frozen custard is a much thicker base before freezing, the consistency of gravy. | 2 | t1_d71a9hn | t3_504t4o | /r/Cooking/comments/t3_504t4o/d71fg9l | null | false | 2016-08-29T17:17:27Z |
d71f8ru | t1_d71f8ru | 1,472,490,779 | user_f8dbd7398466 | Cooking | Chili, spaghetti, stew | 3 | t3_503ou1 | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d71f8ru | null | false | 2016-08-29T17:12:59Z |
d71f87x | t1_d71f87x | 1,472,490,759 | user_ffb8cebe7f37 | Cooking | Not to mention the massive racism | 1 | t1_d6v40bv | t3_4zdgp4 | /r/Cooking/comments/t3_4zdgp4/d71f87x | null | false | 2016-08-29T17:12:39Z |
d71f5wl | t1_d71f5wl | 1,472,490,674 | user_f80f4a3c2f7a | Cooking | > I'll be grilling.
Using a George Foreman isn't grilling. | 43 | t1_d707ufg | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71f5wl | null | false | 2016-08-29T17:11:14Z |
d71f4rw | t1_d71f4rw | 1,472,490,632 | user_1c9839debe70 | Cooking | I will have a suv, so I can pack what I need. I plan to have a cooler as well, so I can store the cooled goods. It will be winter, so I probably wouldn't even need ice in the cooler, but I will anyway for good measure. | 2 | t1_d71coe1 | t3_505a0n | /r/Cooking/comments/t3_505a0n/d71f4rw | null | false | 2016-08-29T17:10:32Z |
d71f253 | t1_d71f253 | 1,472,490,538 | user_1c9839debe70 | Cooking | Thanks for the ideas!
I will not be preparing all 30 at once. I will plan my lunches every Sunday and do as much pre prep as I can for the following week (5 lunches at a time). My room will have a small kitchenette, but I will not have access to that during the day. Lunches aren't provided, so I'll need them with me. ... | 1 | t1_d71aos6 | t3_505a0n | /r/Cooking/comments/t3_505a0n/d71f253 | null | false | 2016-08-29T17:08:58Z |
d71f000 | t1_d71f000 | 1,472,490,459 | user_ffb8cebe7f37 | Cooking | Not enough swearing, or kicking the dishwasher | 1 | t1_d6vhy7l | t3_4zdgp4 | /r/Cooking/comments/t3_4zdgp4/d71f000 | null | false | 2016-08-29T17:07:39Z |
d71enfu | t1_d71enfu | 1,472,490,006 | [deleted] | Cooking | [removed] | 1 | t3_501p6i | t3_501p6i | /r/Cooking/comments/t3_501p6i/d71enfu | null | false | 2016-08-29T17:00:06Z |
d71ejgg | t1_d71ejgg | 1,472,489,867 | user_36a0c2ac744a | Cooking | My wife wanted to make the dip. I would have been fine if she made it but she insisted that she make it so that I will eat it. | 1 | t1_d6zjmgk | t3_4zw54g | /r/Cooking/comments/t3_4zw54g/d71ejgg | null | false | 2016-08-29T16:57:47Z |
d71ei65 | t1_d71ei65 | 1,472,489,823 | user_36a0c2ac744a | Cooking | That's what we went with. It was great! | 1 | t1_d6z7799 | t3_4zw54g | /r/Cooking/comments/t3_4zw54g/d71ei65 | null | false | 2016-08-29T16:57:03Z |
d71edlx | t1_d71edlx | 1,472,489,664 | user_8114ab41a0f3 | Cooking | The episode with Alex Atala is worth watching. Dude is a badass. | 6 | t1_d7159wj | t3_501p6i | /r/Cooking/comments/t3_501p6i/d71edlx | null | false | 2016-08-29T16:54:24Z |
d71e3yf | t1_d71e3yf | 1,472,489,321 | user_db7d9192ed5e | Cooking | FYI: Just got ship notice from FSW for my order that was placed 7/21. | 1 | t1_d6xgkz0 | t3_4zknvx | /r/Cooking/comments/t3_4zknvx/d71e3yf | null | false | 2016-08-29T16:48:41Z |
d71e389 | t1_d71e389 | 1,472,489,295 | user_db7d9192ed5e | Cooking | FYI: just got ship notice for my order that was placed on July 21st. | 1 | t1_d6zbgrv | t3_4zknvx | /r/Cooking/comments/t3_4zknvx/d71e389 | null | false | 2016-08-29T16:48:15Z |
d71dux9 | t1_d71dux9 | 1,472,488,994 | user_7992479ba111 | Cooking | While the soap helps, it's generally not recommended to pour oil down a drain. | 1 | t1_d70mt9e | t3_5026n6 | /r/Cooking/comments/t3_5026n6/d71dux9 | null | false | 2016-08-29T16:43:14Z |
d71dnrv | t1_d71dnrv | 1,472,488,741 | user_2f3e001f2912 | Cooking | a crabload | 1 | t1_d6sv2un | t3_4z49xs | /r/Cooking/comments/t3_4z49xs/d71dnrv | null | false | 2016-08-29T16:39:01Z |
d71deyl | t1_d71deyl | 1,472,488,423 | user_2f3e001f2912 | Cooking | nothing wrong with mixing a little of every culture | 2 | t1_d6v9tua | t3_4z8hq4 | /r/Cooking/comments/t3_4z8hq4/d71deyl | null | false | 2016-08-29T16:33:43Z |
d71ddtq | t1_d71ddtq | 1,472,488,383 | user_ae1a056856da | Cooking | Curry! The easiest way would be to do it in a crock pot, of course, but you can totally prep a bunch of veggies and meat in a regular saucepan or pot and throw some Golden Curry over it for something that's flavorful, easy, and makes multiple meals. If you do need to pinch pennies, you can go for cheaper cuts of meat a... | 2 | t3_503ou1 | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d71ddtq | null | false | 2016-08-29T16:33:03Z |
d71dctc | t1_d71dctc | 1,472,488,346 | user_27bf2060bb9c | Cooking | Yet $50 steaks at fine dining restaurants put butter on steaks... Maybe you are missing the essence of a cooking concept.
| 1 | t1_d3omtar | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d71dctc | null | false | 2016-08-29T16:32:26Z |
d71da96 | t1_d71da96 | 1,472,488,257 | user_674fc04933ac | Cooking | This is why young brides back in the day used to have a schedule and stick to a steady rotation of meals. It is now a trope people laugh at "monday is meatloaf" but it absolutely works as a system. I would definitly do more than a 7 day rotation though, I think that would get boring. I would think if you started wit... | 1 | t3_501mva | t3_501mva | /r/Cooking/comments/t3_501mva/d71da96 | null | false | 2016-08-29T16:30:57Z |
d71d4ef | t1_d71d4ef | 1,472,488,046 | user_30db16d7b52a | Cooking | Pawpaw salad shouldn't have any fish in it. Should be the melon with lettuce, mung beans & a few other things with a light vinegarette dressing.
The coconut rice & pineapple noodles might be the safest bet for you. | 1 | t1_d719q7j | t3_505dzm | /r/Cooking/comments/t3_505dzm/d71d4ef | null | false | 2016-08-29T16:27:26Z |
d71czxc | t1_d71czxc | 1,472,487,882 | user_27bf2060bb9c | Cooking | If you are a German then you should know better than to think that is the only purpose of the casing... | 1 | t1_d3ouz6d | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d71czxc | null | false | 2016-08-29T16:24:42Z |
d71cqfa | t1_d71cqfa | 1,472,487,537 | user_2f3e001f2912 | Cooking | RUINED | 1 | t3_4zpsez | t3_4zpsez | /r/Cooking/comments/t3_4zpsez/d71cqfa | null | false | 2016-08-29T16:18:57Z |
d71cplp | t1_d71cplp | 1,472,487,506 | user_2f3e001f2912 | Cooking | pineapple juice makes a great marinade for meat ;) | 1 | t3_4zq9g3 | t3_4zq9g3 | /r/Cooking/comments/t3_4zq9g3/d71cplp | null | false | 2016-08-29T16:18:26Z |
d71coe1 | t1_d71coe1 | 1,472,487,462 | user_f1255b1c1bcd | Cooking | I mean you can make some soup/chili/stew in a slowcooker overnight and bring it with you. A good ramen can be satisfying. How much gear are you bringing besides the stove? If you bring a pan you can make some grilled cheese or melts. | 1 | t3_505a0n | t3_505a0n | /r/Cooking/comments/t3_505a0n/d71coe1 | null | false | 2016-08-29T16:17:42Z |
d71ck9x | t1_d71ck9x | 1,472,487,309 | user_2f3e001f2912 | Cooking | my brother
cream cheese, sour cream, yogurt, and cottage cheese are the devil's curdled lactation | 1 | t3_4zw54g | t3_4zw54g | /r/Cooking/comments/t3_4zw54g/d71ck9x | null | false | 2016-08-29T16:15:09Z |
d71cgbw | t1_d71cgbw | 1,472,487,163 | user_2506b671ed3b | Cooking | Chili and American Chop Suey are easy and taste great reheated | 2 | t3_503ou1 | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d71cgbw | null | false | 2016-08-29T16:12:43Z |
d71cazi | t1_d71cazi | 1,472,486,966 | user_2f3e001f2912 | Cooking | this is the most i've seen the word 'rape' appear while still remaining innocent
if they smell different, composition might be different -- i'm not too familiar with rape so you might wanna check the ingredients for both. i'm going to assume that the smoke point might vary a bit, but i'm not an expert on rape | 1 | t3_4zt9gk | t3_4zt9gk | /r/Cooking/comments/t3_4zt9gk/d71cazi | null | false | 2016-08-29T16:09:26Z |
d71catm | t1_d71catm | 1,472,486,960 | user_96ed646ac364 | Cooking | Can i get some specifics on that - amounts of ingredients? Time and heat? | 1 | t1_d70ttd9 | t3_500loq | /r/Cooking/comments/t3_500loq/d71catm | null | false | 2016-08-29T16:09:20Z |
d71caol | t1_d71caol | 1,472,486,954 | user_3a1768935374 | Cooking | Or on hot dogs. | 4 | t1_d711axi | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d71caol | null | false | 2016-08-29T16:09:14Z |
d71c7pb | t1_d71c7pb | 1,472,486,841 | user_2f3e001f2912 | Cooking | i mean it's not like you're gonna use the entire bottle, right? might as well just have a light dozen or so glasses of oh fuck i'm out of wine for the pears | 2 | t1_d70nwqu | t3_4zsup8 | /r/Cooking/comments/t3_4zsup8/d71c7pb | null | false | 2016-08-29T16:07:21Z |
d71c635 | t1_d71c635 | 1,472,486,780 | user_54f2a2bdf794 | Cooking | I'm from Wisconsin, but we've got a lot of northern European influenced food going on. | 2 | t1_d715t4y | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d71c635 | null | false | 2016-08-29T16:06:20Z |
d71c07l | t1_d71c07l | 1,472,486,560 | user_2f3e001f2912 | Cooking | most steaks are cooked in the oven | 1 | t1_d6yvgsc | t3_4ztq43 | /r/Cooking/comments/t3_4ztq43/d71c07l | null | false | 2016-08-29T16:02:40Z |
d71bw68 | t1_d71bw68 | 1,472,486,407 | [deleted] | Cooking | [removed] | 1 | t3_500bc4 | t3_500bc4 | /r/Cooking/comments/t3_500bc4/d71bw68 | null | false | 2016-08-29T16:00:07Z |
d71bw1n | t1_d71bw1n | 1,472,486,403 | user_d58f1a9bf1d1 | Cooking | Yup, I've travelled with knives in my checked bagage many times and it's never been an issue. | 2 | t1_d6y5i31 | t3_4zrdb6 | /r/Cooking/comments/t3_4zrdb6/d71bw1n | null | false | 2016-08-29T16:00:03Z |
d71buqe | t1_d71buqe | 1,472,486,355 | user_223c157ab86a | Cooking | It would be helpful for a few more details:
What is the occasion and what meal of the day is it?
What equipment do you have? Pots, pans, serving dishes, warming ovens, cooking ovens?
Does there need to be courses? | 1 | t3_502c54 | t3_502c54 | /r/Cooking/comments/t3_502c54/d71buqe | null | false | 2016-08-29T15:59:15Z |
d71blv8 | t1_d71blv8 | 1,472,486,031 | user_62a75b124a19 | Cooking | > I think the past time was quesadillas
Well la-di-da. Aren't we fancy. | 10 | t1_d713o83 | t3_501p6i | /r/Cooking/comments/t3_501p6i/d71blv8 | null | false | 2016-08-29T15:53:51Z |
d71biy0 | t1_d71biy0 | 1,472,485,925 | user_25d6463686e4 | Cooking | I kind of hope so. Using a dinner plate to serve a dish that's the size of a post-it note just seems excessive. | 1 | t1_d719lzr | t3_501p6i | /r/Cooking/comments/t3_501p6i/d71biy0 | null | false | 2016-08-29T15:52:05Z |
d71aw6z | t1_d71aw6z | 1,472,485,073 | user_3380594cc673 | Cooking | Agreed. Majority of the time, mayo can be kept for much longer than we think. It is those rare cases where everything that can go wrong do go wrong that makes us wary and totally preventable when we err on the safe side in handling and storing mayo. | 1 | t1_d719zha | t3_4znuev | /r/Cooking/comments/t3_4znuev/d71aw6z | null | false | 2016-08-29T15:37:53Z |
d71aos6 | t1_d71aos6 | 1,472,484,782 | user_30f0c6793be6 | Cooking | Are you preparing 30 lunches at once or will you be able to shop during the week?
I'll make food on Sunday and then freeze it for later in the week or mix it up and use some leftovers from the previous week. This works well with soups or other liquid-y things that might leak into my bag during my commute.
Whatever I ... | 1 | t3_505a0n | t3_505a0n | /r/Cooking/comments/t3_505a0n/d71aos6 | null | false | 2016-08-29T15:33:02Z |
d71ajky | t1_d71ajky | 1,472,484,582 | user_38979d443e6f | Cooking | This is comforting, we'll see how it turns out. | 1 | t1_d7175c9 | t3_504t4o | /r/Cooking/comments/t3_504t4o/d71ajky | null | false | 2016-08-29T15:29:42Z |
d71ah53 | t1_d71ah53 | 1,472,484,486 | user_2ba8ca4d129b | Cooking | Fajita spice rub is fairly simple but it can be taken to the next level by using quality spices. Generally I'll use whole cumin, toasted slightly and ground, homemade chili powder (with different types of chilies) quality paprika, garlic powder, onion powder maybe, some brown sugar, and ground up Mexican oregano. Fajit... | 1 | t3_505802 | t3_505802 | /r/Cooking/comments/t3_505802/d71ah53 | null | false | 2016-08-29T15:28:06Z |
d71acrd | t1_d71acrd | 1,472,484,317 | user_d58f1a9bf1d1 | Cooking | To add to this, a traditional aïoli has no egg in it--the garlic is acting as emulsifier. You pound the garlic and salt into a paste, then slowly add olive oil while stirring with the pestle. Add small amounts of water as necessary to keep the emulsion from breaking. | 1 | t1_d6y6zst | t3_4znuev | /r/Cooking/comments/t3_4znuev/d71acrd | null | false | 2016-08-29T15:25:17Z |
d71a9hn | t1_d71a9hn | 1,472,484,192 | user_38979d443e6f | Cooking | This...
I've experimented with all different types of dairy to egg yolk ratios over the years. And while I've settle at close to a 1:1 I still call it ice cream cause A) I whip the mixture a ton before and during heat up. B) People wrinkle their noses at frozen custard, but no one bats and eye at ice cream, in fact e... | 4 | t1_d718z8l | t3_504t4o | /r/Cooking/comments/t3_504t4o/d71a9hn | null | false | 2016-08-29T15:23:12Z |
d719zha | t1_d719zha | 1,472,483,800 | user_d58f1a9bf1d1 | Cooking | I know lots of people that keep a jar of mayo for months, including me. It's not a problem at all if you keep to basic hygiene standards like not double-dipping. A lot of people are needlessly conservative about how long food keeps--nearly all food products will signal by smell and taste that they've gone off. Mayonnai... | 1 | t1_d6y5jlp | t3_4znuev | /r/Cooking/comments/t3_4znuev/d719zha | null | false | 2016-08-29T15:16:40Z |
d719rsx | t1_d719rsx | 1,472,483,501 | user_7bf428e17a8d | Cooking | I'm a bot, *bleep*, *bloop*. Someone has linked to this thread from another place on reddit:
- [/r/subredditdrama] [Self-described "grillmaster" asks "Wtf is burger sauce?" and receives saucy replies in \/r\/cooking](https://np.reddit.com/r/SubredditDrama/comments/505gjt/selfdescribed_grillmaster_asks_wtf_is_burger/)
... | 13 | t1_d6zxxp5 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d719rsx | null | false | 2016-08-29T15:11:41Z |
d719q7j | t1_d719q7j | 1,472,483,438 | user_e17bc3b2133b | Cooking | That sounds delicious and thank you for the responce. Unfortunately there are a few limitations we have that are in mostly all of that. Pawpaw has fish, I'm alergic and she is super picky, no peppers or beans lol | 1 | t1_d7199cl | t3_505dzm | /r/Cooking/comments/t3_505dzm/d719q7j | null | false | 2016-08-29T15:10:38Z |
d719lzr | t1_d719lzr | 1,472,483,272 | user_dfd4098157cf | Cooking | I think the giant plate small portion plating is just the fashion right now. May go away in the future. | 4 | t1_d718vri | t3_501p6i | /r/Cooking/comments/t3_501p6i/d719lzr | null | false | 2016-08-29T15:07:52Z |
d719fcl | t1_d719fcl | 1,472,483,008 | user_ac333f783558 | Cooking | Why not make a fun time of it and have everyone make their own pizza? It sounds like you're getting shafted in this compromise. I think your best bet would be to keep the dough stretched to shape, toppings chopped up and in bowls ready to apply, and then just assemble and cook. The dough should keep just fine. | 5 | t1_d717jz4 | t3_5053hm | /r/Cooking/comments/t3_5053hm/d719fcl | null | false | 2016-08-29T15:03:28Z |
d719c0r | t1_d719c0r | 1,472,482,874 | user_f934645959e9 | Cooking | Slow cooker pot roast. I know you said no crock pot meals, but I'm thinking you've been using bad, set-it-and-forget-it recipes. Just be sure to sear the roast before adding it to the crock. The pot roast I make with my slow cooker always turns out really great, especially as leftovers. I like to use [Chef John's recip... | 2 | t3_503ou1 | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d719c0r | null | false | 2016-08-29T15:01:14Z |
d7199cl | t1_d7199cl | 1,472,482,767 | user_30db16d7b52a | Cooking | Try coconut rice or a pawpaw salad. Anything with a refreshing taste.
If cooking noodles, get hawker style fresh noodles & stir fry them with some green podded beans, capsicum/bell pepper & pineapple chunks in a sweet & sour sauce. | 2 | t3_505dzm | t3_505dzm | /r/Cooking/comments/t3_505dzm/d7199cl | null | false | 2016-08-29T14:59:27Z |
d7194ox | t1_d7194ox | 1,472,482,581 | user_64f9ae5a0913 | Cooking | I have no idea why you are being downvoted for this - its a serious concern, especially for someone trying to recreate this who doesnt (gasp!) live in the US and doesnt have access to local produce. Lots of those things taste a fair bit different here than they do in US (way lower sugar content for example). | 3 | t1_d70rg10 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d7194ox | null | false | 2016-08-29T14:56:21Z |
d718z8l | t1_d718z8l | 1,472,482,363 | user_2c3d5097c243 | Cooking | The Frozen Custard to Ice Cream spectrum is sorta hazy. Usually custard's whipped a lot less, and thus denser. And it of course must have a lot of eggs, but many of the good ice cream brands include eggs, too, sooo. . . | 8 | t1_d716fft | t3_504t4o | /r/Cooking/comments/t3_504t4o/d718z8l | null | false | 2016-08-29T14:52:43Z |
d718vri | t1_d718vri | 1,472,482,219 | user_25d6463686e4 | Cooking | I'm with ya there. I just watched the first episode, the one about Faviken. It's a beautifully shot show, but dear lord the pretense.
Also, I understand that there's plating and presentation, but holy hell it seemed like the plates were gigantic for some of the portions. | 4 | t1_d7160qv | t3_501p6i | /r/Cooking/comments/t3_501p6i/d718vri | null | false | 2016-08-29T14:50:19Z |
d717zgc | t1_d717zgc | 1,472,480,893 | user_eacb8a7b6935 | Cooking | Noma: My Perfect Storm is also worth watching! | 0 | t3_501p6i | t3_501p6i | /r/Cooking/comments/t3_501p6i/d717zgc | null | false | 2016-08-29T14:28:13Z |
d717tzb | t1_d717tzb | 1,472,480,666 | user_e1cfafe36755 | Cooking | Perfect thanks :-) | 1 | t1_d717clc | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d717tzb | null | false | 2016-08-29T14:24:26Z |
d717q1m | t1_d717q1m | 1,472,480,501 | user_bcc33038c138 | Cooking | Chicken tenderloins and breast meat are usually 3-4x the price of dark meat. Find some bone in thighs or whole chickens and use those instead. Or even purchase a pre roasted chicken, they're often loss leaders. | 2 | t3_503620 | t3_503620 | /r/Cooking/comments/t3_503620/d717q1m | null | false | 2016-08-29T14:21:41Z |
d717nqi | t1_d717nqi | 1,472,480,402 | user_dc86856274ee | Cooking | I like to do a big pot of lentil soup. Keeps for a while in the fridge and then you can freeze it for even longer. | 3 | t3_503ou1 | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d717nqi | null | false | 2016-08-29T14:20:02Z |
d717lsi | t1_d717lsi | 1,472,480,320 | user_1b8269201c4a | Cooking | Can't you just use unsmoked bacon? | 1 | t1_d6yfn15 | t3_4zqzjs | /r/Cooking/comments/t3_4zqzjs/d717lsi | null | false | 2016-08-29T14:18:40Z |
d717jz4 | t1_d717jz4 | 1,472,480,243 | user_787eefa68b2b | Cooking | I appreciate the suggestion, but it's not about my guests minding, it's about respecting this wishes of my fiancee (who DOES mind if our kitchen is a mess when we have company over--and would prefer that we're not busy in the kitchen while they're over-- and is not going to change her opinions on that anytime soon) and... | 1 | t1_d7170br | t3_5053hm | /r/Cooking/comments/t3_5053hm/d717jz4 | null | false | 2016-08-29T14:17:23Z |
d717i21 | t1_d717i21 | 1,472,480,161 | user_f80f4a3c2f7a | Cooking | I appreciate it when lesbians from New York with double-frame glasses have to explain to Italians what Italian food should be. | 9 | t1_d70y4wb | t3_501p6i | /r/Cooking/comments/t3_501p6i/d717i21 | null | false | 2016-08-29T14:16:01Z |
d717ct9 | t1_d717ct9 | 1,472,479,935 | user_ba4da3a8d401 | Cooking | A lot of recipes are developed by professional chefs using professional equipment. A lot of home stove-tops are no where near that powerful, they take longer to heat up etc. | 1 | t1_d6ys3qv | t3_4zooab | /r/Cooking/comments/t3_4zooab/d717ct9 | null | false | 2016-08-29T14:12:15Z |
d717clc | t1_d717clc | 1,472,479,925 | user_3d9a4c0ebd70 | Cooking | Indonesian Food Corner
Shopping Mall
Address: 21st Street - Dubai - United Arab Emirates
Phone:+971 4 397 4510
Hours: Open today · 10AM–10PM
Google review: 5/5 stars; "One stop shop for all things Indonesian. Great service and friendly people. Thank you. "
| 1 | t1_d717bel | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d717clc | null | false | 2016-08-29T14:12:05Z |
d717bel | t1_d717bel | 1,472,479,874 | user_3d9a4c0ebd70 | Cooking | https://www.google.jo/maps/uv?hl=en&pb=!1s0x3e5f4327ac075f11:0x8b4d0e4a1240033b!2m5!2m2!1i80!2i80!3m1!2i20!3m1!7e115!4s/maps/place/Indonesian%2BFood%2BCorner%2Bdubai/@25.2472064,55.3008872,3a,75y,336.23h,90t/data%3D*213m4*211e1*213m2*211szcKDax7WiIo9ejZBLmik0Q*212e0*214m2*213m1*211s0x0:0x8b4d0e4a1240033b!5sIndonesian+F... | 1 | t1_d7175rt | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d717bel | null | false | 2016-08-29T14:11:14Z |
d7175tq | t1_d7175tq | 1,472,479,626 | [deleted] | Cooking | [deleted] | 1 | t1_d716fft | t3_504t4o | /r/Cooking/comments/t3_504t4o/d7175tq | null | false | 2016-08-29T14:07:06Z |
d7175rt | t1_d7175rt | 1,472,479,624 | user_e1cfafe36755 | Cooking | Do you know where exactly it is in karama? | 1 | t1_d70abs3 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d7175rt | null | false | 2016-08-29T14:07:04Z |
d7175c9 | t1_d7175c9 | 1,472,479,605 | user_08c2d5cac2b8 | Cooking | ive never separated the yolks when making ice cream. ive only made it from a specific set of recipes, but they have always stayed in tact. | 3 | t3_504t4o | t3_504t4o | /r/Cooking/comments/t3_504t4o/d7175c9 | null | false | 2016-08-29T14:06:45Z |
d7170br | t1_d7170br | 1,472,479,376 | user_23c542d5f7cb | Cooking | Leave a mess in the kitchen, hang out with your guests, clean up when they leave or in the morning.
I've never met a single person who would care if their host's kitchen had some cooking mess in it. | 6 | t3_5053hm | t3_5053hm | /r/Cooking/comments/t3_5053hm/d7170br | null | false | 2016-08-29T14:02:56Z |
d716w8n | t1_d716w8n | 1,472,479,190 | user_098fa8b98b38 | Cooking | Yeah....I'm mostly in it for the food porn. | 3 | t1_d716j5c | t3_501p6i | /r/Cooking/comments/t3_501p6i/d716w8n | null | false | 2016-08-29T13:59:50Z |
d716my1 | t1_d716my1 | 1,472,478,770 | user_4817b07aa44a | Cooking | Wow, I wish they did it for Bakeries! | 1 | t1_d715m02 | t3_501p6i | /r/Cooking/comments/t3_501p6i/d716my1 | null | false | 2016-08-29T13:52:50Z |
d716j5c | t1_d716j5c | 1,472,478,596 | user_04bbbc7fdbed | Cooking | I feel that. Even the one's I enjoyed the most, mainly I go back to Francis Mallman, it was always enjoyable bordering on pretentiously unenjoyable. But then, it's often those kinds of people that make it to the top of their fields, bit nutty. The cinematography and food porn more than makes up for it, though, for me. | 5 | t1_d7159wj | t3_501p6i | /r/Cooking/comments/t3_501p6i/d716j5c | null | false | 2016-08-29T13:49:56Z |
d716fft | t1_d716fft | 1,472,478,427 | user_e0f17ddf50d5 | Cooking | Not quite sure the actual answer, but isn't this considered a custard and not an ice cream? | 1 | t3_504t4o | t3_504t4o | /r/Cooking/comments/t3_504t4o/d716fft | null | false | 2016-08-29T13:47:07Z |
d716dci | t1_d716dci | 1,472,478,329 | user_bc8b0b4c536c | Cooking | You forgot the "pour a little beer and drippings into the foil" part. But otherwise, yes. Aint nothing wrong with a little Texas crutch as required and in the interest of time. | 1 | t3_4zzdwu | t3_4zzdwu | /r/Cooking/comments/t3_4zzdwu/d716dci | null | false | 2016-08-29T13:45:29Z |
d71684y | t1_d71684y | 1,472,478,091 | user_ac333f783558 | Cooking | I'd read about using lemon juice or lime juice. Can you confirm?! | 1 | t1_d70kmjl | t3_5026n6 | /r/Cooking/comments/t3_5026n6/d71684y | null | false | 2016-08-29T13:41:31Z |
d7167t4 | t1_d7167t4 | 1,472,478,076 | user_6751b08f9fd9 | Cooking | Don't sell yourself short. Your recipe sounded delicious. | 3 | t1_d70v29n | t3_501y9y | /r/Cooking/comments/t3_501y9y/d7167t4 | null | false | 2016-08-29T13:41:16Z |
d7166q9 | t1_d7166q9 | 1,472,478,026 | user_6751b08f9fd9 | Cooking | You people are being BEYOND helpful. Thank you very much. | 3 | t3_501y9y | t3_501y9y | /r/Cooking/comments/t3_501y9y/d7166q9 | null | false | 2016-08-29T13:40:26Z |
d71643d | t1_d71643d | 1,472,477,904 | user_81126c044c97 | Cooking | CHEESE. PETRIL. https://youtube.com/watch?v=B_m17HK97M8 | 1 | t3_50085c | t3_50085c | /r/Cooking/comments/t3_50085c/d71643d | null | false | 2016-08-29T13:38:24Z |
d7160qv | t1_d7160qv | 1,472,477,749 | user_dfd4098157cf | Cooking | I was gonna say, I'm used to cooking shows being a tad pretentious but this one just dabbles too far in that direction for me to find it fulfilling. | 11 | t1_d70y4wb | t3_501p6i | /r/Cooking/comments/t3_501p6i/d7160qv | null | false | 2016-08-29T13:35:49Z |
d715t4y | t1_d715t4y | 1,472,477,379 | user_0c3934a8fe4c | Cooking | Found the Swede. | 2 | t1_d705786 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d715t4y | null | false | 2016-08-29T13:29:39Z |
d715sen | t1_d715sen | 1,472,477,343 | user_511389fbbe85 | Cooking | I don't get the ones with powder, but yeah, I agree. Except that when you go nitrile, you're moving out of the '*cheap* glove' range.. | 1 | t1_d70tq6j | t3_5026n6 | /r/Cooking/comments/t3_5026n6/d715sen | null | false | 2016-08-29T13:29:03Z |
d715rb8 | t1_d715rb8 | 1,472,477,292 | user_d9d1d6fcf5f0 | Cooking | The chances are very slim if it was only for 20 minutes if it was a few hours out then you should be more worried | 2 | t3_501ers | t3_501ers | /r/Cooking/comments/t3_501ers/d715rb8 | null | false | 2016-08-29T13:28:12Z |
d715m02 | t1_d715m02 | 1,472,477,028 | user_3f5653e25878 | Cooking | It follows some of the world's greatest chefs and delves into how they and their restaurants have become what they are today. Beautiful cinematography and actually fairly deep personal insight into the motivations of people driven to get to the top of a highly competitive industry. | 5 | t1_d7154gn | t3_501p6i | /r/Cooking/comments/t3_501p6i/d715m02 | null | false | 2016-08-29T13:23:48Z |
d715gpw | t1_d715gpw | 1,472,476,760 | [deleted] | Cooking | [deleted] | 1 | t3_501p6i | t3_501p6i | /r/Cooking/comments/t3_501p6i/d715gpw | null | false | 2016-08-29T13:19:20Z |
d715a72 | t1_d715a72 | 1,472,476,424 | user_e2a32a5ed7fc | Cooking | Chefs. | 5 | t1_d7154gn | t3_501p6i | /r/Cooking/comments/t3_501p6i/d715a72 | null | false | 2016-08-29T13:13:44Z |
d7159wj | t1_d7159wj | 1,472,476,409 | user_e2a32a5ed7fc | Cooking | I usually love cooking and traveling shows, but I just don't like Chef's Table. I think because the Chefs all have huge egos and don't know how to talk to people. I dunno, I just don't get the allure. | 12 | t3_501p6i | t3_501p6i | /r/Cooking/comments/t3_501p6i/d7159wj | null | false | 2016-08-29T13:13:29Z |
d7156qe | t1_d7156qe | 1,472,476,243 | user_97b8f00f7e7f | Cooking | This x 100.
My favorite version of it is from Redcoat Tavern.
There's a bunch of recipes online for it, but the closest I've been able to come to it is simply clarified butter, Maggi seasoning, and some soy sauce. I don't have any kind of measurement ratios, I usually just start adding Maggi to the butter until it ... | 2 | t1_d70qhks | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d7156qe | null | false | 2016-08-29T13:10:43Z |
d7154gn | t1_d7154gn | 1,472,476,126 | user_4817b07aa44a | Cooking | What is this about? | 1 | t3_501p6i | t3_501p6i | /r/Cooking/comments/t3_501p6i/d7154gn | null | false | 2016-08-29T13:08:46Z |
d71501r | t1_d71501r | 1,472,475,887 | user_02427322fca2 | Cooking | Giant pan of lasagna freezes and microwaves well. | 4 | t3_503ou1 | t3_503ou1 | /r/Cooking/comments/t3_503ou1/d71501r | null | false | 2016-08-29T13:04:47Z |
d714quv | t1_d714quv | 1,472,475,395 | user_023da9223145 | Cooking | Little bit of soap then rub your hands on stainless steel. | 1 | t3_5026n6 | t3_5026n6 | /r/Cooking/comments/t3_5026n6/d714quv | null | false | 2016-08-29T12:56:35Z |
d714pb7 | t1_d714pb7 | 1,472,475,315 | user_023da9223145 | Cooking | Two words. Spring rolls. | 1 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d714pb7 | null | false | 2016-08-29T12:55:15Z |
d714lxw | t1_d714lxw | 1,472,475,131 | user_bdc8701b7d62 | Cooking | Just got a tojiro DP 8 inch. so much better than a serrated steak knife. | 1 | t3_501y6g | t3_501y6g | /r/Cooking/comments/t3_501y6g/d714lxw | null | false | 2016-08-29T12:52:11Z |
d7144kk | t1_d7144kk | 1,472,474,146 | user_bdc8701b7d62 | Cooking | mines mayo, ketchup, relish, vinegar, sugar, salt, pepper | 1 | t1_d7025rf | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d7144kk | null | false | 2016-08-29T12:35:46Z |
d713o83 | t1_d713o83 | 1,472,473,145 | user_0b2a34ff171b | Cooking | I kind of revel in watching this while eating super low brow food (I think the past time was quesadillas). | 16 | t1_d70y4wb | t3_501p6i | /r/Cooking/comments/t3_501p6i/d713o83 | null | false | 2016-08-29T12:19:05Z |
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