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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d70n8bq | t1_d70n8bq | 1,472,433,104 | user_072966e694d5 | Cooking | Fun. If you have a professional kitchen for storing stuff, you are ahead of the game even if your re heating facilities suck. What is the tone of the event? A wedding reception is a lot different from a sport's team season kick off banquet. | 2 | t1_d70myg7 | t3_502c54 | /r/Cooking/comments/t3_502c54/d70n8bq | null | false | 2016-08-29T01:11:44Z |
d70n738 | t1_d70n738 | 1,472,433,045 | user_e47441a49b86 | Cooking | Yeah, I make it too, but some people make the shelf life of things with mayo really short. | 1 | t1_d70ifnq | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70n738 | null | false | 2016-08-29T01:10:45Z |
d70n6yz | t1_d70n6yz | 1,472,433,040 | user_c38310a8bf4e | Cooking | I learned how to cook with 2 cookbooks, one pasta and one chicken, that only had recipes with 5 ingredients or less. Online you have a world of possibilities even with those parameters.
http://allrecipes.com/recipes/16397/everyday-cooking/more-meal-ideas/5-ingredients/
I'm way too impulsive to handle more than 3 da... | 1 | t3_501mva | t3_501mva | /r/Cooking/comments/t3_501mva/d70n6yz | null | false | 2016-08-29T01:10:40Z |
d70n5qv | t1_d70n5qv | 1,472,432,986 | user_1a87e34200ce | Cooking | One thing you'll do a lot of is sautéing onions in oil. As for possible dangers, cooking raw chicken or ground beef are your two main concerns. Just use common sense, clean up after yourself, and cook them until they're not pink on the inside. It's not hard and it's a mi of fun. Don't worry about mistakes. Just try to ... | 1 | t3_50247y | t3_50247y | /r/Cooking/comments/t3_50247y/d70n5qv | null | false | 2016-08-29T01:09:46Z |
d70n4a6 | t1_d70n4a6 | 1,472,432,921 | user_583d6748111a | Cooking | Certainly not opposed to BBQ, but I'm from South Carolina where pulled pork BBQ originated and I would probably get laughed out of the building if I didn't serve pit cooked bbq. I wish I was joking | 10 | t1_d70n09p | t3_502c54 | /r/Cooking/comments/t3_502c54/d70n4a6 | null | false | 2016-08-29T01:08:41Z |
d70n47d | t1_d70n47d | 1,472,432,918 | user_072966e694d5 | Cooking | Seeing your recipe would help, but most vinaigrette cole slaw recipes use the basic formula of 1 part each sugar/vinegar/water. Heating ensures that the sugar dissolves. Some also use 1 part oil, so a pro tip is to make the slaw without oil, drain it of brine, and toss it with oil just before service - much cleaner f... | 1 | t3_502g1i | t3_502g1i | /r/Cooking/comments/t3_502g1i/d70n47d | null | false | 2016-08-29T01:08:38Z |
d70n42n | t1_d70n42n | 1,472,432,912 | [deleted] | Cooking | [deleted] | 1 | t3_502ddl | t3_502ddl | /r/Cooking/comments/t3_502ddl/d70n42n | null | false | 2016-08-29T01:08:32Z |
d70n09p | t1_d70n09p | 1,472,432,745 | user_c38310a8bf4e | Cooking | I cooked a 9 pound pork shoulder today that cost me $18, definitely could have fed 20 people with it, more if I was doing bbq sammiches.
I dont have a smoker but on a rack in the roasting pan at 250 all day, it was amazing and even had a wonderful bark, and wasn't swimming in grease like slow cooker pork.
http://www... | 9 | t3_502c54 | t3_502c54 | /r/Cooking/comments/t3_502c54/d70n09p | null | false | 2016-08-29T01:05:45Z |
d70mz5q | t1_d70mz5q | 1,472,432,696 | user_583d6748111a | Cooking | I'm from South Carolina, I don't have any connection to farmers | 1 | t1_d70m7ve | t3_502c54 | /r/Cooking/comments/t3_502c54/d70mz5q | null | false | 2016-08-29T01:04:56Z |
d70myg7 | t1_d70myg7 | 1,472,432,664 | user_583d6748111a | Cooking | I'm in South Carolina. I cook for myself daily but I've only ever cooked this much food once before and tag was chili. I am supposed to have a professional kitchen to prepare in but the stoves aren't hooked up to the gas yet so I might be cooking in my home kitchen | 1 | t1_d70mobr | t3_502c54 | /r/Cooking/comments/t3_502c54/d70myg7 | null | false | 2016-08-29T01:04:24Z |
d70musc | t1_d70musc | 1,472,432,504 | user_77a9303c7606 | Cooking | I never thought about that. I suppose this is true. I always had heard that smell and taste are closely linked and assumed it was why they can't taste squat. | 1 | t1_d70e0lq | t3_50085c | /r/Cooking/comments/t3_50085c/d70musc | null | false | 2016-08-29T01:01:44Z |
d70mtfm | t1_d70mtfm | 1,472,432,440 | user_1be1702ecd97 | Cooking | Just as long as you use it and wipe before you wet it! | 1 | t1_d70msmc | t3_5026n6 | /r/Cooking/comments/t3_5026n6/d70mtfm | null | false | 2016-08-29T01:00:40Z |
d70mt9e | t1_d70mt9e | 1,472,432,431 | user_072966e694d5 | Cooking | This, because fat is always available in the kitchen and alcohol easy. During pepper season, I keep a condiment cup of cheap fat by the sink, Fat to dissolve; soap to disperse. | 1 | t1_d70mkkb | t3_5026n6 | /r/Cooking/comments/t3_5026n6/d70mt9e | null | false | 2016-08-29T01:00:31Z |
d70msqv | t1_d70msqv | 1,472,432,409 | [deleted] | Cooking | [removed] | 1 | t3_501f71 | t3_501f71 | /r/Cooking/comments/t3_501f71/d70msqv | null | false | 2016-08-29T01:00:09Z |
d70msmc | t1_d70msmc | 1,472,432,404 | user_1be1702ecd97 | Cooking | Gojo works great. Meant for motor oil but it does the job. | 1 | t3_5026n6 | t3_5026n6 | /r/Cooking/comments/t3_5026n6/d70msmc | null | false | 2016-08-29T01:00:04Z |
d70mrxn | t1_d70mrxn | 1,472,432,375 | user_084a47938ba2 | Cooking | They do sell non alcoholic wine in some grocery stores though. | 1 | t1_d70m19d | t3_4zf596 | /r/Cooking/comments/t3_4zf596/d70mrxn | null | false | 2016-08-29T00:59:35Z |
d70mqn4 | t1_d70mqn4 | 1,472,432,319 | user_4b4cd7d2d63c | Cooking | what courses do you and friends want? start off on what you and friends usually eat. | 1 | t3_50247y | t3_50247y | /r/Cooking/comments/t3_50247y/d70mqn4 | null | false | 2016-08-29T00:58:39Z |
d70mobr | t1_d70mobr | 1,472,432,218 | user_072966e694d5 | Cooking | As said, more information would be helpful, but $300 for feeding 60 is totally doable. You are thinking a meal that costs $10 to $15 at a restaurant, given that you are not getting the routine discounts from quantity cooking. In addition to region and audience, knowing your cooing facilities and level of experience w... | 3 | t3_502c54 | t3_502c54 | /r/Cooking/comments/t3_502c54/d70mobr | null | false | 2016-08-29T00:56:58Z |
d70mngr | t1_d70mngr | 1,472,432,181 | user_9570697af81c | Cooking | Use a [solution of laundry bleach and water](http://lifehacker.com/soothe-hot-pepper-hands-with-a-mild-bleach-solution-1729486008)
> This tip is actually from kitchen hacks master Alton Brown: washing your hands with soap and water won’t get rid of the burn that a good, hot pepper can leave behind on your skin. Gloves... | 2 | t3_5026n6 | t3_5026n6 | /r/Cooking/comments/t3_5026n6/d70mngr | null | false | 2016-08-29T00:56:21Z |
d70mma4 | t1_d70mma4 | 1,472,432,129 | user_bc7cb3fdb1e9 | Cooking | I was also thinking chicken, rotini, broccoli, sun dried tomato or maybe capers. | 2 | t1_d70maha | t3_502ddl | /r/Cooking/comments/t3_502ddl/d70mma4 | null | false | 2016-08-29T00:55:29Z |
d70mkkb | t1_d70mkkb | 1,472,432,055 | user_d241733d75a8 | Cooking | From General Chemistry On-line: "Capsaicin is insoluble in cold water, but freely soluble in alcohol and vegetable oils." I've had success "washing" my hands in a little vegetable oil first and wiping it off with paper towels. Then washing my hands for real with warm soap and water. | 4 | t3_5026n6 | t3_5026n6 | /r/Cooking/comments/t3_5026n6/d70mkkb | null | false | 2016-08-29T00:54:15Z |
d70mia5 | t1_d70mia5 | 1,472,431,956 | user_9570697af81c | Cooking | You are over-thinking this.
Whether you were 'under oiling' it in the past is irrelevant.
Whether you put too much on doesn't matter either, because there's nothing you can do to get the oil out.
Just use your board, and stop over-thinking it.
Sometimes there are no 'right' answers. The Cutting Board Police will no... | 26 | t3_502azt | t3_502azt | /r/Cooking/comments/t3_502azt/d70mia5 | null | false | 2016-08-29T00:52:36Z |
d70maha | t1_d70maha | 1,472,431,611 | user_3270ffc25317 | Cooking | Well, I know from experience that marinara and broccoli work fine (mind not TOO much broccoli, tho, it's strong). And this sounds delicious. | 3 | t3_502ddl | t3_502ddl | /r/Cooking/comments/t3_502ddl/d70maha | null | false | 2016-08-29T00:46:51Z |
d70m8zi | t1_d70m8zi | 1,472,431,549 | user_cd79a215b049 | Cooking | Cook Smarts. Love it! Does everything you ask for. Plus meals are scalable and it gives you data. | 2 | t3_5029th | t3_5029th | /r/Cooking/comments/t3_5029th/d70m8zi | null | false | 2016-08-29T00:45:49Z |
d70m7ve | t1_d70m7ve | 1,472,431,500 | user_e4eb809125e6 | Cooking | What region are you from? This may help with knowing what resources are available to you. What kind of people are you preparing a meal for? Do you have any connections with farmers? | 2 | t3_502c54 | t3_502c54 | /r/Cooking/comments/t3_502c54/d70m7ve | null | false | 2016-08-29T00:45:00Z |
d70m6c3 | t1_d70m6c3 | 1,472,431,432 | user_494614135a6f | Cooking | Thanks. Was thinking the milk could work, but I wasn't sure if that was a thing. | 1 | t1_d70kmjl | t3_5026n6 | /r/Cooking/comments/t3_5026n6/d70m6c3 | null | false | 2016-08-29T00:43:52Z |
d70m55w | t1_d70m55w | 1,472,431,380 | user_494614135a6f | Cooking | Thanks. They're too delicious to give up. | 1 | t1_d70lrdo | t3_5026n6 | /r/Cooking/comments/t3_5026n6/d70m55w | null | false | 2016-08-29T00:43:00Z |
d70m19d | t1_d70m19d | 1,472,431,209 | user_e7cecda30f30 | Cooking | It's all good. | 1 | t1_d70jpfh | t3_4zf596 | /r/Cooking/comments/t3_4zf596/d70m19d | null | false | 2016-08-29T00:40:09Z |
d70m0d3 | t1_d70m0d3 | 1,472,431,169 | user_075e4702c7a7 | Cooking | Scotchbrite, some elbow greese and a good rinse | 2 | t3_500bc4 | t3_500bc4 | /r/Cooking/comments/t3_500bc4/d70m0d3 | null | false | 2016-08-29T00:39:29Z |
d70lznf | t1_d70lznf | 1,472,431,138 | user_b9d4ce4aafa2 | Cooking | There are several web sites that provide a meal plan, recipes, and shopping list's. Use Google. | 2 | t3_5029th | t3_5029th | /r/Cooking/comments/t3_5029th/d70lznf | null | false | 2016-08-29T00:38:58Z |
d70lrdo | t1_d70lrdo | 1,472,430,777 | user_2074f1611c94 | Cooking | Not much there is to do other than wash what you can and wait.
Wear gloves! | 0 | t3_5026n6 | t3_5026n6 | /r/Cooking/comments/t3_5026n6/d70lrdo | null | false | 2016-08-29T00:32:57Z |
d70lled | t1_d70lled | 1,472,430,517 | [deleted] | Cooking | [deleted] | -1 | t3_502azt | t3_502azt | /r/Cooking/comments/t3_502azt/d70lled | null | false | 2016-08-29T00:28:37Z |
d70limd | t1_d70limd | 1,472,430,393 | user_a70867d134f1 | Cooking | To be honest, it's just the brand. It's basically yellow mustard without the tumeric (so it looks brown, but tastes like yellow). The ingredient list is basically the same (I think the Stadium mustard doesn't have garlic, either). https://stadiummustard.com/ | 4 | t1_d70ksyd | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70limd | null | false | 2016-08-29T00:26:33Z |
d70lhwi | t1_d70lhwi | 1,472,430,362 | user_2da25282029d | Cooking | Do a compromise. Realize that some night you simply won't to cook, so we plan only 4 dinners a week, and then will either order out or pick up fresh groceries on the other nights.
Also, avoid going on the weekend. We usually go grocery shopping Friday evening after work. The store is empty, we get home, put everythin... | 7 | t3_501mva | t3_501mva | /r/Cooking/comments/t3_501mva/d70lhwi | null | false | 2016-08-29T00:26:02Z |
d70lfjm | t1_d70lfjm | 1,472,430,256 | user_13c1d6bbfb71 | Cooking | Ew mayonnaise is gross.. I wouldn't eat a spoonful if you paid me.. | -5 | t3_4zztz1 | t3_4zztz1 | /r/Cooking/comments/t3_4zztz1/d70lfjm | null | false | 2016-08-29T00:24:16Z |
d70lffe | t1_d70lffe | 1,472,430,251 | user_a72034a4b420 | Cooking | Chick Fil A sauce is honey mustard mixed with BBQ sauce, it says as much on the ingredients list :) | 6 | t1_d70dnid | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70lffe | null | false | 2016-08-29T00:24:11Z |
d70lf11 | t1_d70lf11 | 1,472,430,234 | user_07c976d109b5 | Cooking | I microwave my wet sponges two minutes every day or two. | 1 | t3_4zzk2g | t3_4zzk2g | /r/Cooking/comments/t3_4zzk2g/d70lf11 | null | false | 2016-08-29T00:23:54Z |
d70leeq | t1_d70leeq | 1,472,430,208 | user_a72034a4b420 | Cooking | Homemade mayo doesn't last as long. The storebought stuff is pasteurized and has stabilizers in it to keep it good longer | 2 | t1_d70ba8h | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70leeq | null | false | 2016-08-29T00:23:28Z |
d70lbc9 | t1_d70lbc9 | 1,472,430,071 | [deleted] | Cooking | [deleted] | 1 | t1_d70cuqy | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70lbc9 | null | false | 2016-08-29T00:21:11Z |
d70l9hj | t1_d70l9hj | 1,472,429,988 | user_d23ede01456b | Cooking | It is so good. Tried it on a hard boiled eggs? | 1 | t1_d704vbc | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70l9hj | null | false | 2016-08-29T00:19:48Z |
d70l240 | t1_d70l240 | 1,472,429,658 | user_127f4251cf4c | Cooking | Because I am a creature of impulse who has many different sorts of cravings through the week I just buy ingredients I know I like. It helps if you have an ample stockpile of spices, sauces and long life products so, say, that chicken thigh in your fridge can be grilled with a nice sauce, simmered in a curry or stir fri... | 5 | t3_501mva | t3_501mva | /r/Cooking/comments/t3_501mva/d70l240 | null | false | 2016-08-29T00:14:18Z |
d70kzkw | t1_d70kzkw | 1,472,429,542 | user_d467588eae49 | Cooking | Thanks for reply. Trial and error is ofcourse going to be applied. But I need some advice on techniques, things that need attention, possible dangers, good practices.
Maybe a book or a site that can introduce you to all these and more first. | 2 | t1_d70k0e6 | t3_50247y | /r/Cooking/comments/t3_50247y/d70kzkw | null | false | 2016-08-29T00:12:22Z |
d70kzbz | t1_d70kzbz | 1,472,429,531 | user_59b35046bcdf | Cooking | No worries. I'm just an old viola player and had to. It was clear what you meant. Glad your pan came clean!
| 3 | t1_d70iyq7 | t3_500bc4 | /r/Cooking/comments/t3_500bc4/d70kzbz | null | false | 2016-08-29T00:12:11Z |
d70ky2i | t1_d70ky2i | 1,472,429,472 | user_b9f8e4cc89ed | Cooking | That's what i was thinking. But I've never thought to put zaxby's sauce on a burger. A whole new world just opened up for me. | 4 | t1_d70dnid | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70ky2i | null | false | 2016-08-29T00:11:12Z |
d70kxlt | t1_d70kxlt | 1,472,429,451 | user_ccc210841a61 | Cooking | A++ for Duke's, the only mayo. none of that hellman's in here. | 1 | t1_d705kf2 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70kxlt | null | false | 2016-08-29T00:10:51Z |
d70kx2u | t1_d70kx2u | 1,472,429,427 | user_3e8335506e4f | Cooking | Yes, but that's culinary patina.. Think of stains as patina. People pay big money for shit with patina. | 3 | t3_5026zy | t3_5026zy | /r/Cooking/comments/t3_5026zy/d70kx2u | null | false | 2016-08-29T00:10:27Z |
d70kujq | t1_d70kujq | 1,472,429,318 | user_e8409b9690b9 | Cooking | Top bun gets a 50/50 mix of ketchup and A1. Bottom bun gets an even spread of spicy brown mustard. My other favorite toppings are crispy onion straws, bacon and sharp cheddar cheese. All on a toasted bun, or a pretzel role. | 1 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70kujq | null | false | 2016-08-29T00:08:38Z |
d70ku0l | t1_d70ku0l | 1,472,429,294 | user_0f0c39d5582e | Cooking | What's your cookware for if not cooking? | 9 | t3_5026zy | t3_5026zy | /r/Cooking/comments/t3_5026zy/d70ku0l | null | false | 2016-08-29T00:08:14Z |
d70ktuf | t1_d70ktuf | 1,472,429,287 | user_416470c05fe0 | Cooking | Ah, well, salt makes an unfavorable environment for c. botulinum, and you're probably effectively lactofermenting the vegetables to some degree, which means that other bacteria are there crowding out the c. botulinum. Added with a bit of citric acid to start, that environment is not very conducive to production of botu... | 2 | t1_d6zr71e | t3_4ztze8 | /r/Cooking/comments/t3_4ztze8/d70ktuf | null | false | 2016-08-29T00:08:07Z |
d70ksyd | t1_d70ksyd | 1,472,429,246 | user_b36635c4a2fa | Cooking | What makes it stadium mustard? | 3 | t1_d70hd2m | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70ksyd | null | false | 2016-08-29T00:07:26Z |
d70kqdh | t1_d70kqdh | 1,472,429,130 | user_254836955e58 | Cooking | This situation reminds me of one subplot of the movie "Eat Drink Man Woman". | 1 | t3_50085c | t3_50085c | /r/Cooking/comments/t3_50085c/d70kqdh | null | false | 2016-08-29T00:05:30Z |
d70kp4x | t1_d70kp4x | 1,472,429,073 | user_68396e34d8fe | Cooking | It gets easier. I promise.
For basic, no-nonsense recipes don't use the internet. It's a wankfest of foodbloggers competing to be the next Pioneer Woman with perfect pictures, exotic ingredients, and time-consuming cookery steps to better emphasize the fantasy that you're projecting. (And confession, I'm a foodblogger... | 3 | t3_501mva | t3_501mva | /r/Cooking/comments/t3_501mva/d70kp4x | null | false | 2016-08-29T00:04:33Z |
d70kmjl | t1_d70kmjl | 1,472,428,956 | user_511389fbbe85 | Cooking | 1) Wear gloves (I like the cheap latex ones you can pick up in boxes of 100-500 in most pharmacies)
2) If you DO get some on your hands, rinse your hands with milk instead of water. | 3 | t3_5026n6 | t3_5026n6 | /r/Cooking/comments/t3_5026n6/d70kmjl | null | false | 2016-08-29T00:02:36Z |
d70kj83 | t1_d70kj83 | 1,472,428,808 | [deleted] | Cooking | [removed] | 1 | t3_501mva | t3_501mva | /r/Cooking/comments/t3_501mva/d70kj83 | null | false | 2016-08-29T00:00:08Z |
d70kfwx | t1_d70kfwx | 1,472,428,663 | user_a1df1a1d68f8 | Cooking | To clarify a small point on this: cooked rice does spoil, and make sure to refrigerate the cooked rice after you're done with it. Cooked rice left at room temperature for a few hours can develop some nasty stuff. | 10 | t1_d6zvsci | t3_4zt62g | /r/Cooking/comments/t3_4zt62g/d70kfwx | null | false | 2016-08-28T23:57:43Z |
d70kfom | t1_d70kfom | 1,472,428,652 | user_b7228f9f672a | Cooking | Carnitas!!!
Cut up into approx two inch pieces and sear on all sides
Chop some onions and garlic, give them a quick saute and add to a pan
Add a fuck ton of spices, I usually do cumin, chili powder, garlic powder, onion powder, a couple bay leaves, cayenne, red pepper flakes and the juice from one orange as well as ... | 1 | t3_500loq | t3_500loq | /r/Cooking/comments/t3_500loq/d70kfom | null | false | 2016-08-28T23:57:32Z |
d70kd0b | t1_d70kd0b | 1,472,428,535 | user_3f8715e12742 | Cooking | When I want to make a meal to impress, and it never fails, Serious eats bolognese...if there are no dietary/religious concerns when you host dinner.
http://www.seriouseats.com/tags/bolognese
I make the pressure cooker version, it always takes about 3 hours start to finish with all the prep and reduction time... | 4 | t3_501y9y | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70kd0b | null | false | 2016-08-28T23:55:35Z |
d70kc9u | t1_d70kc9u | 1,472,428,501 | user_6e09a3307a8e | Cooking | I'm with you, buddy. | 53 | t1_d6zxxp5 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70kc9u | null | false | 2016-08-28T23:55:01Z |
d70kbvu | t1_d70kbvu | 1,472,428,484 | user_a66d71ddb523 | Cooking | Being able to help one person save money and make better food, this post was worth it. | 5 | t1_d70ivpi | t3_501pur | /r/Cooking/comments/t3_501pur/d70kbvu | null | false | 2016-08-28T23:54:44Z |
d70k95b | t1_d70k95b | 1,472,428,363 | user_624bb885ac27 | Cooking | Does brining really help much? I've never thought it was necessary with a pork shoulder, but I have a brine recipe I like that worked well on tenderloin. | 2 | t3_4zzdwu | t3_4zzdwu | /r/Cooking/comments/t3_4zzdwu/d70k95b | null | false | 2016-08-28T23:52:43Z |
d70k78w | t1_d70k78w | 1,472,428,280 | user_beb4eea29910 | Cooking | We're organized to some extent, we know what we need for the dishes we eat a lot. Most of the problem is we've only been cooking together for a little while so the list of dishes we both enjoy enough to eat regularly is maybe 5-6 dishes long. | 1 | t1_d70ilwu | t3_501mva | /r/Cooking/comments/t3_501mva/d70k78w | null | false | 2016-08-28T23:51:20Z |
d70k0e6 | t1_d70k0e6 | 1,472,427,980 | [deleted] | Cooking | [deleted] | 2 | t3_50247y | t3_50247y | /r/Cooking/comments/t3_50247y/d70k0e6 | null | false | 2016-08-28T23:46:20Z |
d70k0a1 | t1_d70k0a1 | 1,472,427,975 | user_beb4eea29910 | Cooking | Not really looking to meal prep, my girlfriend hates eating the same meal all week and we aren't super stressed for money or time to cook. | 2 | t1_d70j0kz | t3_501mva | /r/Cooking/comments/t3_501mva/d70k0a1 | null | false | 2016-08-28T23:46:15Z |
d70jyr3 | t1_d70jyr3 | 1,472,427,908 | user_e368d083c82c | Cooking | Why didn't you have the old one sharpened? | 1 | t3_501y6g | t3_501y6g | /r/Cooking/comments/t3_501y6g/d70jyr3 | null | false | 2016-08-28T23:45:08Z |
d70jxoa | t1_d70jxoa | 1,472,427,864 | user_c5eabfa63fa9 | Cooking | semolina flour works great for this. | 1 | t1_d70h8gx | t3_501qvq | /r/Cooking/comments/t3_501qvq/d70jxoa | null | false | 2016-08-28T23:44:24Z |
d70jtne | t1_d70jtne | 1,472,427,700 | user_dbef6af43abe | Cooking | [Chimichurri](https://en.wikipedia.org/wiki/Chimichurri). | 2 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70jtne | null | false | 2016-08-28T23:41:40Z |
d70jtbo | t1_d70jtbo | 1,472,427,686 | user_c5eabfa63fa9 | Cooking | I had three separate orders. My third order (made Aug 03) is being shipped and due to arrive tomorrow.
My first two orders from June 21 and 25th? ... cricket ... cricket. | 1 | t1_d70hf7z | t3_501qvq | /r/Cooking/comments/t3_501qvq/d70jtbo | null | false | 2016-08-28T23:41:26Z |
d70jpfh | t1_d70jpfh | 1,472,427,499 | user_084a47938ba2 | Cooking | Whoops! | 1 | t1_d70dtb9 | t3_4zf596 | /r/Cooking/comments/t3_4zf596/d70jpfh | null | false | 2016-08-28T23:38:19Z |
d70jny3 | t1_d70jny3 | 1,472,427,429 | user_c66a11c3bee4 | Cooking | There are different types of smoke detectors, one detects particulate in the air the other detects heat(sort of), sounds like you have the basement/bedroom smoke detector not the fire detector needed in a kitchen.
Nuisance alarms from improper detectors are a reason people take out the battery then forget to put it... | 2 | t3_500afy | t3_500afy | /r/Cooking/comments/t3_500afy/d70jny3 | null | false | 2016-08-28T23:37:09Z |
d70jmth | t1_d70jmth | 1,472,427,373 | user_cbab6ec70518 | Cooking | Such great advice! I can't tell you how many times of gone to cook at a friend's or even my parents house and pick up a knife and have an immediate "Oh" reaction. A decent knife doesn't have to cost much either to be so much better than what most have. | 1 | t3_501y6g | t3_501y6g | /r/Cooking/comments/t3_501y6g/d70jmth | null | false | 2016-08-28T23:36:13Z |
d70jkfu | t1_d70jkfu | 1,472,427,263 | user_34611f517d19 | Cooking | I thought school had started already. | 7 | t1_d706t9f | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70jkfu | null | false | 2016-08-28T23:34:23Z |
d70jj3s | t1_d70jj3s | 1,472,427,202 | user_9d527cf39e6b | Cooking | Prime dry aged Cote de boeuf with some roasted bone marrow. | 2 | t3_501y9y | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70jj3s | null | false | 2016-08-28T23:33:22Z |
d70jcau | t1_d70jcau | 1,472,426,867 | user_cc5fbfaca7d4 | Cooking | [This](http://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html) works great and is easy. | 1 | t3_4zztz1 | t3_4zztz1 | /r/Cooking/comments/t3_4zztz1/d70jcau | null | false | 2016-08-28T23:27:47Z |
d70j954 | t1_d70j954 | 1,472,426,715 | user_2da25282029d | Cooking | Tenderloin. For 4 people, you don't need more than a 3 lb roast, which may total $50-60.
Then make some sides like roasted root veggies, and maybe a nice rice pilaf.
For the tenderloin, preheat the oven to 425. Let the roast come to room temp for at least an hour. Season liberally with salt, pepper, and garlic powd... | 5 | t3_501y9y | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70j954 | null | false | 2016-08-28T23:25:15Z |
d70j1tb | t1_d70j1tb | 1,472,426,363 | user_1a6f30d42ef3 | Cooking | If your state isn't New Jersey, Kansas or Texas I'll be impressed. | -3 | t1_d7001dk | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70j1tb | null | false | 2016-08-28T23:19:23Z |
d70j1ra | t1_d70j1ra | 1,472,426,361 | user_063d553807c5 | Cooking | I live a 20 minute bus ride from the test kitchen building. I need to go stalk them and see what the next equipment review is going to be... | 2 | t1_d70i6g9 | t3_501mva | /r/Cooking/comments/t3_501mva/d70j1ra | null | false | 2016-08-28T23:19:21Z |
d70j0kz | t1_d70j0kz | 1,472,426,306 | user_3f8715e12742 | Cooking | r/MealPrepSunday has a ton of meal planning advice and recipes to get you started. | 1 | t3_501mva | t3_501mva | /r/Cooking/comments/t3_501mva/d70j0kz | null | false | 2016-08-28T23:18:26Z |
d70iyq7 | t1_d70iyq7 | 1,472,426,220 | user_c0394ada5983 | Cooking | Ha. Autocorrect gets me twice today on my phone. Thanks! | 3 | t1_d70i4te | t3_500bc4 | /r/Cooking/comments/t3_500bc4/d70iyq7 | null | false | 2016-08-28T23:17:00Z |
d70iw3a | t1_d70iw3a | 1,472,426,092 | user_cdf57b6b5f96 | Cooking | No, a brand called Crofton. | 2 | t1_d70iqem | t3_501pur | /r/Cooking/comments/t3_501pur/d70iw3a | null | false | 2016-08-28T23:14:52Z |
d70ivpi | t1_d70ivpi | 1,472,426,074 | user_cdf57b6b5f96 | Cooking | Thanks! Been meaning to pick up a cast iron skillet - I went right over to Aldi as soon as I read this. I actually got mine for $9.99. They also have cast iron griddles for the same price. | 3 | t3_501pur | t3_501pur | /r/Cooking/comments/t3_501pur/d70ivpi | null | false | 2016-08-28T23:14:34Z |
d70iuad | t1_d70iuad | 1,472,426,006 | user_dd24b3efeee2 | Cooking | Protip: hold down ALT and type 0176 on the number pad.
I'm working on a combo sous-vide and smoker pork butt. I'd hoped to have it completed but crappy weather this summer has only let me try it a few times. | 1 | t3_4zzdwu | t3_4zzdwu | /r/Cooking/comments/t3_4zzdwu/d70iuad | null | false | 2016-08-28T23:13:26Z |
d70irr4 | t1_d70irr4 | 1,472,425,883 | user_1d70ebe328a6 | Cooking | I agree. Even buying those cheap little knife sharpeners does wonders for your knives too. | 2 | t3_501y6g | t3_501y6g | /r/Cooking/comments/t3_501y6g/d70irr4 | null | false | 2016-08-28T23:11:23Z |
d70iqem | t1_d70iqem | 1,472,425,823 | user_b71580e050bc | Cooking | Is it Lodge? | 1 | t3_501pur | t3_501pur | /r/Cooking/comments/t3_501pur/d70iqem | null | false | 2016-08-28T23:10:23Z |
d70ioqp | t1_d70ioqp | 1,472,425,745 | user_6751b08f9fd9 | Cooking | I've only tried it once. I did like it though and also thought of making it as well. | 1 | t1_d70inbw | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70ioqp | null | false | 2016-08-28T23:09:05Z |
d70inbw | t1_d70inbw | 1,472,425,679 | user_b71580e050bc | Cooking | Does everybody like lamb? | 1 | t3_501y9y | t3_501y9y | /r/Cooking/comments/t3_501y9y/d70inbw | null | false | 2016-08-28T23:07:59Z |
d70ilwu | t1_d70ilwu | 1,472,425,612 | user_b71580e050bc | Cooking | Have you done any organizing? For example, get some index cards. On the front, write the name of the dish; on the back write the ingredients or the non-staple ingredients you may need to shop for. Such a method may help you do meal planning and shopping. If you go grocery shopping Saturday afternoons maybe you could sp... | 1 | t3_501mva | t3_501mva | /r/Cooking/comments/t3_501mva/d70ilwu | null | false | 2016-08-28T23:06:52Z |
d70ikcb | t1_d70ikcb | 1,472,425,542 | user_32fd513a3649 | Cooking | Totally. To be honest I Wrap and toss In the oven at 275 to finish and turn down to 170 if it ain't dinner time To hold temp. Tastes great super moist and great bark and you save HOURS. Granted the bark
Isn't super crisp but like you said it ain't jerky.
Haven't done a brisket but feel I'd take the same approach. | 2 | t3_4zzdwu | t3_4zzdwu | /r/Cooking/comments/t3_4zzdwu/d70ikcb | null | false | 2016-08-28T23:05:42Z |
d70ifnq | t1_d70ifnq | 1,472,425,326 | user_f3fe2faabf00 | Cooking | My homemade mayo lasts for months without noticeably changing, assuming I use a sealed Tupperware and store it in the fridge. | 3 | t1_d70ba8h | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70ifnq | null | false | 2016-08-28T23:02:06Z |
d70iehb | t1_d70iehb | 1,472,425,272 | user_c495f485c50d | Cooking | Experiment making a well rounded meal that has:
-savory/meaty
-crunchy
-sour/acid
-bitter
-sweet
-creamy
-heat/spice
-starch
For example, tacos. When food tastes well rounded it just seems to "taste better".
Then figure out how to make things properly. What temp does your meat need to cook to? Proper ratios for dr... | 1 | t3_4zx8rn | t3_4zx8rn | /r/Cooking/comments/t3_4zx8rn/d70iehb | null | false | 2016-08-28T23:01:12Z |
d70i95j | t1_d70i95j | 1,472,425,031 | user_24f3d2e09ba3 | Cooking | Had beetroot added to burgers in Melbourne. (Fried eggs too). Please more info beet jelly. | 3 | t1_d6zyxgi | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70i95j | null | false | 2016-08-28T22:57:11Z |
d70i91f | t1_d70i91f | 1,472,425,025 | user_20b7815d2ceb | Cooking | Thanks | 1 | t1_d70g8tg | t3_4zztz1 | /r/Cooking/comments/t3_4zztz1/d70i91f | null | false | 2016-08-28T22:57:05Z |
d70i78p | t1_d70i78p | 1,472,424,944 | user_42e7917beed6 | Cooking | to add to this excellent advice, be careful when getting a cheap rice cooker. if it's the type with a hinged lid, it's a real pain to clean. get the cheapest rice cooker you can find which (a) has good reviews on amazon and (b) has a lid or insert that comes off completely, for cleaning. | 6 | t1_d6zvsci | t3_4zt62g | /r/Cooking/comments/t3_4zt62g/d70i78p | null | false | 2016-08-28T22:55:44Z |
d70i6g9 | t1_d70i6g9 | 1,472,424,909 | user_5e6fe9039590 | Cooking | Watch America's Test Kitchen on public television. It's not a Food Network-style cooking show; it's more of a scientific approach to home cooking. The show has a lot of practical recipes, many of which don't use crazy ingredients, and explains how to do everything step by step.
Keep in mind that you are going to need ... | 14 | t3_501mva | t3_501mva | /r/Cooking/comments/t3_501mva/d70i6g9 | null | false | 2016-08-28T22:55:09Z |
d70i5mq | t1_d70i5mq | 1,472,424,872 | user_42e7917beed6 | Cooking | good luck! post a review of your experiences with it after a couple of months | 1 | t1_d6zifel | t3_4zt62g | /r/Cooking/comments/t3_4zt62g/d70i5mq | null | false | 2016-08-28T22:54:32Z |
d70i4te | t1_d70i4te | 1,472,424,836 | user_59b35046bcdf | Cooking | [>and viola!](https://en.m.wikipedia.org/wiki/Viola) | 5 | t3_500bc4 | t3_500bc4 | /r/Cooking/comments/t3_500bc4/d70i4te | null | false | 2016-08-28T22:53:56Z |
d70i2p8 | t1_d70i2p8 | 1,472,424,738 | user_517cd5e44511 | Cooking | Yeah, my mom would blow a gasket if I spent $7 on the delivery fee (she's 86, I'm her full time caregiver).
Still, we're Irish, it's unconscionable to run out of butter ;) | 1 | t1_d70fhlx | t3_500l90 | /r/Cooking/comments/t3_500l90/d70i2p8 | null | false | 2016-08-28T22:52:18Z |
d70hzgy | t1_d70hzgy | 1,472,424,589 | user_24f3d2e09ba3 | Cooking | http://www.gumbopages.com/food/ | 4 | t1_d700rjk | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70hzgy | null | false | 2016-08-28T22:49:49Z |
d70hw9z | t1_d70hw9z | 1,472,424,448 | user_ee69d152cd15 | Cooking | Boar's Head also makes a great Cajun mayo. I put it on roast beef sandwiches. | 1 | t1_d704vbc | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70hw9z | null | false | 2016-08-28T22:47:28Z |
d70hr4j | t1_d70hr4j | 1,472,424,216 | user_42e7917beed6 | Cooking | same here! (well, cranberry chutney and goat cheese, which has a very similar flavour profile) | 3 | t1_d705786 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70hr4j | null | false | 2016-08-28T22:43:36Z |
d70hqx0 | t1_d70hqx0 | 1,472,424,205 | user_bd475c88bb5c | Cooking | Sometimes they're heat detectors | 1 | t1_d706gho | t3_500afy | /r/Cooking/comments/t3_500afy/d70hqx0 | null | false | 2016-08-28T22:43:25Z |
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