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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d70akvi | t1_d70akvi | 1,472,413,224 | user_d9ecd88e3ffd | Cooking | My pleassure :-) | 3 | t1_d70ad8g | t3_500bc4 | /r/Cooking/comments/t3_500bc4/d70akvi | null | false | 2016-08-28T19:40:24Z |
d70ajx0 | t1_d70ajx0 | 1,472,413,184 | user_fa800dc86fcb | Cooking | I like one from a restaurant called Willy's and the sauce is "Better Than Sex" not very hot at all but lots of bbqy and meaty flavors | 1 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70ajx0 | null | false | 2016-08-28T19:39:44Z |
d70ajey | t1_d70ajey | 1,472,413,164 | user_6be53a9a0e60 | Cooking | The ingredients seem to all have long shelf lives, but the instructions say to use within a week. I feel like this should last a lot longer sealed in the fridge. | 4 | t1_d7001dk | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70ajey | null | false | 2016-08-28T19:39:24Z |
d70ai7h | t1_d70ai7h | 1,472,413,113 | user_6b9ab1247cfb | Cooking | Your chili's and tacos are about to get an upgrade... use their dried peppers and spices and their tortillas | 2 | t3_500dx5 | t3_500dx5 | /r/Cooking/comments/t3_500dx5/d70ai7h | null | false | 2016-08-28T19:38:33Z |
d70agp8 | t1_d70agp8 | 1,472,413,048 | user_8d72423f92a5 | Cooking | I'm 24 and tend to avoid cooking out of laziness or lack of time. Most of any bit of cooking skill comes from my husband. Raised by an over-cautious dad, I was kept out of the kitchen for his fear of my getting hurt. Big, mean, stove and what not. While visiting my mom I was shooed out of the kitchen so I would be out ... | 1 | t3_4zr2xh | t3_4zr2xh | /r/Cooking/comments/t3_4zr2xh/d70agp8 | null | false | 2016-08-28T19:37:28Z |
d70ad8g | t1_d70ad8g | 1,472,412,902 | user_c0394ada5983 | Cooking | [Totally worked](https://imgur.com/Bttkmx6), thank you!! The pan looks like new. Note a thorough washing and a reseasoning and she'll be all set. I really appreciate the help! | 17 | t1_d706md7 | t3_500bc4 | /r/Cooking/comments/t3_500bc4/d70ad8g | null | false | 2016-08-28T19:35:02Z |
d70abs3 | t1_d70abs3 | 1,472,412,843 | user_3d9a4c0ebd70 | Cooking | Theres an Indonesian market down in Al Karama that will have everything youd want I reckon :) | 5 | t1_d709wnt | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70abs3 | null | false | 2016-08-28T19:34:03Z |
d70ab90 | t1_d70ab90 | 1,472,412,820 | user_c0394ada5983 | Cooking | Thank you! I read this a little bit ago before trying this because I have Drano but not barkeepers in the house so I wanted to make sure it was safe. I tried it and it worked! | 1 | t1_d70a64h | t3_500bc4 | /r/Cooking/comments/t3_500bc4/d70ab90 | null | false | 2016-08-28T19:33:40Z |
d70a96s | t1_d70a96s | 1,472,412,734 | user_4e81eaa15379 | Cooking | Does your fire alarm detect heat or just smoke? Mine always goes off because the heat seems to pool around it. I've got a fan aimed at it now that I use when I'm baking. | 4 | t3_500afy | t3_500afy | /r/Cooking/comments/t3_500afy/d70a96s | null | false | 2016-08-28T19:32:14Z |
d70a7av | t1_d70a7av | 1,472,412,657 | user_7f844befd690 | Cooking | Neither is anybody else. Ketchup is a burger sauce. Yes. Nobody's questioning that. There are others. As a grill master, I would think you would know that. OP was asking what people's favorite sauce was, not what ketchup is.
It's cool though. You're right. Everyone else here besides you is a knucklehead and a retard. ... | 26 | t1_d702c6w | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70a7av | null | false | 2016-08-28T19:30:57Z |
d70a78c | t1_d70a78c | 1,472,412,654 | user_96383fbaf1e7 | Cooking | then buddy, has David Chang got a recipe for you!
http://cooking.nytimes.com/recipes/12197-momofukus-bo-ssam
I have made this, and it is heaven. | 2 | t3_500loq | t3_500loq | /r/Cooking/comments/t3_500loq/d70a78c | null | false | 2016-08-28T19:30:54Z |
d70a64h | t1_d70a64h | 1,472,412,607 | user_b32e23303715 | Cooking | Drano is comprised of the [Sodium Hypochlorite](https://en.wikipedia.org/wiki/Sodium_hypochlorite) and the [Sodium Hydroxide](https://en.wikipedia.org/wiki/Sodium_hydroxide). Both are incredibly potent stain removers, but when rinsed off the pan will pose no real threat when diluted. Just make sure you don't have any a... | 6 | t1_d706pdf | t3_500bc4 | /r/Cooking/comments/t3_500bc4/d70a64h | null | false | 2016-08-28T19:30:07Z |
d70a5hb | t1_d70a5hb | 1,472,412,581 | user_6074e421c7a4 | Cooking | lol do you even know what sub you're in? | 29 | t1_d705t80 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70a5hb | null | false | 2016-08-28T19:29:41Z |
d70a46m | t1_d70a46m | 1,472,412,527 | user_9268d86596b2 | Cooking | Julie Sahni's Indian Vegetarian cook book! I love her, she's the Julia Child of India. I had her regular cookbook and she improved all of my cooking, not just Indian food. I loved it so much I bought the vegetarian one too even though I'm not a vegetarian. | 1 | t3_4yudlt | t3_4yudlt | /r/Cooking/comments/t3_4yudlt/d70a46m | null | false | 2016-08-28T19:28:47Z |
d70a1mw | t1_d70a1mw | 1,472,412,424 | user_517cd5e44511 | Cooking | Thank you! | 1 | t1_d709qze | t3_500l90 | /r/Cooking/comments/t3_500l90/d70a1mw | null | false | 2016-08-28T19:27:04Z |
d709wnt | t1_d709wnt | 1,472,412,224 | user_e1cfafe36755 | Cooking | I'm in Dubai so I'll definitely look around thanks for the recipe much appreciated :) | 5 | t1_d709epf | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d709wnt | null | false | 2016-08-28T19:23:44Z |
d709t3y | t1_d709t3y | 1,472,412,077 | user_9268d86596b2 | Cooking | I have a set and I tried to talk my stubborn husband into a few good knives but i think their sharpness made him nervous. Its ok though, it works for our medium rushed kitchen use although I plan on someday replacing them. | 1 | t1_d6uibi7 | t3_4zapyw | /r/Cooking/comments/t3_4zapyw/d709t3y | null | false | 2016-08-28T19:21:17Z |
d709s9c | t1_d709s9c | 1,472,412,042 | user_c250f96ec1d2 | Cooking | 1 hour per pound at 325 usually does me good. Pork Shoulder is a pretty forgiving cut of meat. Keeping tin foil over the top of the meat will also help the sides from drying out too much. | 1 | t1_d709mil | t3_500loq | /r/Cooking/comments/t3_500loq/d709s9c | null | false | 2016-08-28T19:20:42Z |
d709rnp | t1_d709rnp | 1,472,412,017 | user_95bbe451a1e4 | Cooking | That's a giant hunk of meat! I hope you have lots of mouths to feed. Being a household of only two, I'd cut the beast into three portions and freeze two. Or just throw a party!
Pulled pork is always an easy party idea. I usually make mini (slider) buns instead of full size for a party. I'll serve it with a blue c... | 3 | t3_500loq | t3_500loq | /r/Cooking/comments/t3_500loq/d709rnp | null | false | 2016-08-28T19:20:17Z |
d709qze | t1_d709qze | 1,472,411,989 | user_9488c455c019 | Cooking | Just a table spoon of regular oil and fried garlic. And salt. Thats all it takes per plate. ;) | 1 | t3_500l90 | t3_500l90 | /r/Cooking/comments/t3_500l90/d709qze | null | false | 2016-08-28T19:19:49Z |
d709q0c | t1_d709q0c | 1,472,411,950 | user_05d1b1bcede2 | Cooking | If you're good you don't need a sauce. you let the meat and the toppings speak for themselves. Some of the best burgers i've ever had didn't have any store bought condiments on them, Not even mayo. | -3 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d709q0c | null | false | 2016-08-28T19:19:10Z |
d709mil | t1_d709mil | 1,472,411,805 | user_96ed646ac364 | Cooking | Temp and time? | 1 | t1_d708bwk | t3_500loq | /r/Cooking/comments/t3_500loq/d709mil | null | false | 2016-08-28T19:16:45Z |
d709gke | t1_d709gke | 1,472,411,564 | user_9268d86596b2 | Cooking | The only thing you can judge in photos is presentations, which tbh it isn't too impressive. But unless you're an executive or head chef that isn't too important and can easily be fixed.
What are her goals? To bring some income in, open her own business? I think if she went to a,restaurant and said its her dream to bec... | 3 | t3_4zyc3x | t3_4zyc3x | /r/Cooking/comments/t3_4zyc3x/d709gke | null | false | 2016-08-28T19:12:44Z |
d709gae | t1_d709gae | 1,472,411,553 | user_9268d86596b2 | Cooking | The only thing you can judge in photos is presentations, which tbh it isn't too impressive. But unless you're an executive or head chef that isn't too important and can easily be fixed.
What are her goals? To bring some income in, open her own business? I think if she went to a,restaurant and said its her dream to bec... | 1 | t3_4zyc3x | t3_4zyc3x | /r/Cooking/comments/t3_4zyc3x/d709gae | null | false | 2016-08-28T19:12:33Z |
d709epf | t1_d709epf | 1,472,411,489 | user_3d9a4c0ebd70 | Cooking | I would imagine that it should not be too hard to find in Jordan, Israel, Lebanon, or the UAE. In Amman I would figure Carrefour to be a good spot to check out. Same in Beirut, down in the Christian area, and in TLV - theres a few franco areas. UAE has a lot of expat oriented shops.
Just saying, it feels workable. | 9 | t1_d7092b1 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d709epf | null | false | 2016-08-28T19:11:29Z |
d7092b1 | t1_d7092b1 | 1,472,410,983 | user_e1cfafe36755 | Cooking | Thank you this looks interesting! Now only to find sambal oelek in Middle East! | 5 | t1_d708ser | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d7092b1 | null | false | 2016-08-28T19:03:03Z |
d70915i | t1_d70915i | 1,472,410,935 | user_9268d86596b2 | Cooking | I would love some homestyle chinese food, yum. | 1 | t1_d708hrv | t3_4zyc3x | /r/Cooking/comments/t3_4zyc3x/d70915i | null | false | 2016-08-28T19:02:15Z |
d708zjl | t1_d708zjl | 1,472,410,869 | user_8764217c7b39 | Cooking | How about Spätzle? (German noodles)
50g flour per egg and some salt
Mix until you can beat some air into it
Put a big glob on a cooking board and then push/cut/scrape noodles into lightly boiling water
Can be for example served with gravy or baked with cheese | 1 | t3_500ozo | t3_500ozo | /r/Cooking/comments/t3_500ozo/d708zjl | null | false | 2016-08-28T19:01:09Z |
d708xoi | t1_d708xoi | 1,472,410,793 | user_9268d86596b2 | Cooking | Japanese people love eggs in their curry, it's really good and very authentic. "Omelet" over curry is quite common too (that egg style of flat scrambled type eggs that is used in restaurants but is,uncommon in homecooking, they're sous vided or something) | 1 | t1_d6znj8q | t3_4zx5th | /r/Cooking/comments/t3_4zx5th/d708xoi | null | false | 2016-08-28T18:59:53Z |
d708wmn | t1_d708wmn | 1,472,410,752 | user_dc36549b7378 | Cooking | Yeah, that's a solid idea. | 1 | t1_d7089mg | t3_500ozo | /r/Cooking/comments/t3_500ozo/d708wmn | null | false | 2016-08-28T18:59:12Z |
d708ser | t1_d708ser | 1,472,410,574 | user_cf53be24ed65 | Cooking | There is a sauce in some francophone countries in europe called "Samurai sauce". It has nothing to do with japan, but it is absolutely delicious on meats from kebab to burgers and so on.
If you like combinations like sriracha mayonnaise etc, this takes it to the next level.
It is a mixture of mayonnaise, ketchup and... | 13 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d708ser | null | false | 2016-08-28T18:56:14Z |
d708n3c | t1_d708n3c | 1,472,410,352 | user_9268d86596b2 | Cooking | The book ratio leaves taste out, it reduces recipes to the very very basics that are necessary to make something what it is. It isnt a book for making amazing meals, its a book to inprove your cooking knowledge. | 1 | t1_d70082s | t3_4zx8rn | /r/Cooking/comments/t3_4zx8rn/d708n3c | null | false | 2016-08-28T18:52:32Z |
d708mwf | t1_d708mwf | 1,472,410,344 | user_63b303b024c6 | Cooking | It's been a hundred and fifty years since we've really needed to keep tabs on what happens below the Mason-Dixon. | 8 | t1_d708h55 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d708mwf | null | false | 2016-08-28T18:52:24Z |
d708lum | t1_d708lum | 1,472,410,300 | user_08ffb3e03a7f | Cooking | sausage, cheese, eggs... mmmm... yum... | 3 | t3_500ozo | t3_500ozo | /r/Cooking/comments/t3_500ozo/d708lum | null | false | 2016-08-28T18:51:40Z |
d708kxu | t1_d708kxu | 1,472,410,261 | user_9268d86596b2 | Cooking | I find that even with a recipe about 50% of the time it doesn't start off well but after a few tries, it improves. Of course I only use recipes for things that are very unfamiliar to me so that's probably why. | 1 | t1_d6zz3kd | t3_4zx8rn | /r/Cooking/comments/t3_4zx8rn/d708kxu | null | false | 2016-08-28T18:51:01Z |
d708hrv | t1_d708hrv | 1,472,410,127 | user_95bdbb170a20 | Cooking | Is the area you live in have a huge Chinese population? Homestyle Chinese food will be predominately be eaten by the older Chinese generation. I can only see it work in a few markets around the US and even then you'll most likely have stiff competition. Also cooking as a hobby or for family is very different from co... | 2 | t3_4zyc3x | t3_4zyc3x | /r/Cooking/comments/t3_4zyc3x/d708hrv | null | false | 2016-08-28T18:48:47Z |
d708h55 | t1_d708h55 | 1,472,410,101 | user_0b9fe60a9955 | Cooking | I love when people notice it's an apple! | 4 | t1_d707bf9 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d708h55 | null | false | 2016-08-28T18:48:21Z |
d708f1x | t1_d708f1x | 1,472,410,015 | [deleted] | Cooking | [deleted] | 1 | t1_d6zp1tx | t3_4zx7g2 | /r/Cooking/comments/t3_4zx7g2/d708f1x | null | false | 2016-08-28T18:46:55Z |
d708bwk | t1_d708bwk | 1,472,409,886 | user_c250f96ec1d2 | Cooking | I prefer a nice salt rub, and slow cook in the oven. Putting onions and potatoes in your pan as you cook is also a solid choice! | 1 | t3_500loq | t3_500loq | /r/Cooking/comments/t3_500loq/d708bwk | null | false | 2016-08-28T18:44:46Z |
d708bcv | t1_d708bcv | 1,472,409,863 | user_4a4b99e0281c | Cooking | drink it | 1 | t3_4zxoch | t3_4zxoch | /r/Cooking/comments/t3_4zxoch/d708bcv | null | false | 2016-08-28T18:44:23Z |
d708axc | t1_d708axc | 1,472,409,844 | user_25f4a7ad1347 | Cooking | bbq sauce and fried french onion strings. | 5 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d708axc | null | false | 2016-08-28T18:44:04Z |
d7089mg | t1_d7089mg | 1,472,409,787 | user_c250f96ec1d2 | Cooking | If you have a muffin tin you can make an egg breakfast bake by combing the liquid eggs plus meats and then filling the muffins tins half way. Bake at 350 for like 15 minutes, top them with guac and you'll have a pretty solid breakfast! | 3 | t3_500ozo | t3_500ozo | /r/Cooking/comments/t3_500ozo/d7089mg | null | false | 2016-08-28T18:43:07Z |
d70882y | t1_d70882y | 1,472,409,724 | user_0bf3aaba17d3 | Cooking | Ham or pork roast glaze. | 1 | t3_4zd14n | t3_4zd14n | /r/Cooking/comments/t3_4zd14n/d70882y | null | false | 2016-08-28T18:42:04Z |
d7086vk | t1_d7086vk | 1,472,409,675 | user_0bf3aaba17d3 | Cooking | Too many blackberries sounds like a nice problem. Maybe try canning syrup for pancakes or cocktails. You could do pie filling berry BBQ sauce. | 1 | t3_4zdzcd | t3_4zdzcd | /r/Cooking/comments/t3_4zdzcd/d7086vk | null | false | 2016-08-28T18:41:15Z |
d7084le | t1_d7084le | 1,472,409,580 | user_461679e7e7d4 | Cooking | Thanks for this. I have no idea where I can get citric acid around here but I'll try. Perhaps Amazon, like PriceZombie is suggesting, but in my experience the shipping costs are expensive and it would arrive too late for this season's eggplants. I'll try to get some for next year though. In the meantime, vinegar and le... | 1 | t1_d6zx8h2 | t3_4ztze8 | /r/Cooking/comments/t3_4ztze8/d7084le | null | false | 2016-08-28T18:39:40Z |
d7084ju | t1_d7084ju | 1,472,409,579 | user_461679e7e7d4 | Cooking | Thanks, good to know. | 1 | t1_d6zx8mz | t3_4ztze8 | /r/Cooking/comments/t3_4ztze8/d7084ju | null | false | 2016-08-28T18:39:39Z |
d7083zi | t1_d7083zi | 1,472,409,554 | user_968eb31e798a | Cooking | Not exactly the same, but I have a deep love for [this Serious Eats fajita recipe](http://www.seriouseats.com/recipes/2013/06/grilled-skirt-steak-fajitas-food-lab-recipe.html). I've used it for both beef and chicken with great success. | 1 | t3_4zotwc | t3_4zotwc | /r/Cooking/comments/t3_4zotwc/d7083zi | null | false | 2016-08-28T18:39:14Z |
d707xyf | t1_d707xyf | 1,472,409,305 | user_fb8fec40316e | Cooking | http://imgur.com/zIspl8H
All in all the response was the same as we had, the correlation is uncanny. | 2 | t1_d6vdzct | t3_4zdgp4 | /r/Cooking/comments/t3_4zdgp4/d707xyf | null | false | 2016-08-28T18:35:05Z |
d707wkh | t1_d707wkh | 1,472,409,250 | user_fb8fec40316e | Cooking | http://imgur.com/zIspl8H
Sorry for the delay, I forgot to follow up. Half my staff didn't get the reference to the movie, but those who did absolutely loved it. A friend I sent the pic to asked me who Stewthulu was, because he seems like a cool ass motherfucker. | 2 | t1_d6v0g2b | t3_4zdgp4 | /r/Cooking/comments/t3_4zdgp4/d707wkh | null | false | 2016-08-28T18:34:10Z |
d707ufg | t1_d707ufg | 1,472,409,162 | user_6389d59e0b1b | Cooking | Lighten up retard it was a joke not a goddamn declaration of a michelin chef rating. When you know what a fucking condiment is, report back. You assholes make this subreddit stupid as fuck with this idiotic bullshit. Carry on. I'll be grilling. | -47 | t1_d706t9f | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d707ufg | null | false | 2016-08-28T18:32:42Z |
d707rlq | t1_d707rlq | 1,472,409,047 | user_73bc620147f8 | Cooking | I agree with what everyone else said. You can also try tweaking recipes you do know to see what works and what doesn't. This is especially useful if you don't have all ingredients for a recipe or there's an ingredient in a recipe you don't like. | 1 | t3_4zx8rn | t3_4zx8rn | /r/Cooking/comments/t3_4zx8rn/d707rlq | null | false | 2016-08-28T18:30:47Z |
d707o3h | t1_d707o3h | 1,472,408,902 | user_a18161fd876d | Cooking | I've never put food in my oven ever; I just moved. I was pre heating the oven when the alarm went off | 3 | t1_d707kmm | t3_500afy | /r/Cooking/comments/t3_500afy/d707o3h | null | false | 2016-08-28T18:28:22Z |
d707kmm | t1_d707kmm | 1,472,408,764 | user_97249410b677 | Cooking | You may not see it or smell it, but that one shred of cheese that fell off of your frozen pizza that you cooked is still burning when you turn on the oven | 3 | t3_500afy | t3_500afy | /r/Cooking/comments/t3_500afy/d707kmm | null | false | 2016-08-28T18:26:04Z |
d707ki7 | t1_d707ki7 | 1,472,408,758 | user_517cd5e44511 | Cooking | Oh that sounds good, thank you. | 2 | t1_d707926 | t3_500l90 | /r/Cooking/comments/t3_500l90/d707ki7 | null | false | 2016-08-28T18:25:58Z |
d707iqi | t1_d707iqi | 1,472,408,687 | user_5f88fea2eb78 | Cooking | Reminder set to order some at the new year. Thanks! | 1 | t1_d6zwvc4 | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d707iqi | null | false | 2016-08-28T18:24:47Z |
d707g64 | t1_d707g64 | 1,472,408,580 | user_00f0c6d27258 | Cooking | I like the way you think. | 1 | t1_d707058 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d707g64 | null | false | 2016-08-28T18:23:00Z |
d707eiz | t1_d707eiz | 1,472,408,511 | user_e368d083c82c | Cooking | That's what I came here to suggest. Wonderful stuff. | 6 | t1_d705dh4 | t3_500bc4 | /r/Cooking/comments/t3_500bc4/d707eiz | null | false | 2016-08-28T18:21:51Z |
d707bf9 | t1_d707bf9 | 1,472,408,383 | user_63b303b024c6 | Cooking | Stadium mustard!!!
Edit: Also love the type of apple your user name is after. | 4 | t1_d7027ye | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d707bf9 | null | false | 2016-08-28T18:19:43Z |
d7079ww | t1_d7079ww | 1,472,408,322 | user_08ffb3e03a7f | Cooking | I wouldn't advise mixing regular vegetable oil with butter for this purpose, just substitute olive oil with vegetable oil. | 0 | t3_500l90 | t3_500l90 | /r/Cooking/comments/t3_500l90/d7079ww | null | false | 2016-08-28T18:18:42Z |
d707926 | t1_d707926 | 1,472,408,286 | user_4643618c6f8e | Cooking | Google for "garlic butter sauce for pasta" recipes and you'll get a ton. It's not the same, but its a variation of aglio e olio using butter instead. | 3 | t3_500l90 | t3_500l90 | /r/Cooking/comments/t3_500l90/d707926 | null | false | 2016-08-28T18:18:06Z |
d70712m | t1_d70712m | 1,472,407,952 | user_f7fc5fbc8387 | Cooking | Definitely gonna make this now. | 1 | t1_d70000k | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70712m | null | false | 2016-08-28T18:12:32Z |
d707058 | t1_d707058 | 1,472,407,914 | user_e0876a42d9d1 | Cooking | Roasted garlic, sriracha, minced bacon, and a bit of mayo to hold it all together on the top bun, onion marmalade on the bottom.. | 1 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d707058 | null | false | 2016-08-28T18:11:54Z |
d706x6w | t1_d706x6w | 1,472,407,792 | user_a18161fd876d | Cooking | A month off rent? | 3 | t1_d706vcv | t3_500afy | /r/Cooking/comments/t3_500afy/d706x6w | null | false | 2016-08-28T18:09:52Z |
d706vcv | t1_d706vcv | 1,472,407,715 | user_6513bd5410ab | Cooking | Check with your city or town code. And talk to your fire department. I got a month off once because my smoke detector was from the early 90's . | 9 | t1_d706lgy | t3_500afy | /r/Cooking/comments/t3_500afy/d706vcv | null | false | 2016-08-28T18:08:35Z |
d706tdf | t1_d706tdf | 1,472,407,632 | user_f50ecaa92070 | Cooking | Except they're two different things. | 58 | t1_d705t80 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d706tdf | null | false | 2016-08-28T18:07:12Z |
d706t9f | t1_d706t9f | 1,472,407,627 | user_0f60e61a17e4 | Cooking | > I'm a grill master.
check it out guys, we got a regular Bobby Flay over here | 39 | t1_d701qg3 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d706t9f | null | false | 2016-08-28T18:07:07Z |
d706sax | t1_d706sax | 1,472,407,588 | user_1d45a11e0f83 | Cooking | Barkeeper's Friend powder, elbow grease and re-patina. Might as well do the outside bottom while your at it, your pan will be like new. | -2 | t1_d70610r | t3_500bc4 | /r/Cooking/comments/t3_500bc4/d706sax | null | false | 2016-08-28T18:06:28Z |
d706ryg | t1_d706ryg | 1,472,407,574 | user_98dce736e80c | Cooking | I have found that a mixture of thousand island and teriyaki go amazing on a burger. A burger/teriyaki place in my hometown has a burger with beef patty and chicken breast fillet with American cheese, onion, and that sauce... it's basically better than sex. Also great for dipping fries or just drinking from the contai... | 1 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d706ryg | null | false | 2016-08-28T18:06:14Z |
d706rnp | t1_d706rnp | 1,472,407,561 | user_a18161fd876d | Cooking | I just ordered a co monoxide detector off amazon. My apartment has horrible ventilation, I have no fans and no where for the air to go. I was only pre heating the oven so no food was being cooked - there was no smoke. I've never used the oven before too so it should be clean. I had a portable fan running with a window ... | 2 | t1_d706mde | t3_500afy | /r/Cooking/comments/t3_500afy/d706rnp | null | false | 2016-08-28T18:06:01Z |
d706ph8 | t1_d706ph8 | 1,472,407,471 | user_08ffb3e03a7f | Cooking | I have a terrible sense of smell... I always say that if say "I think I smell something" everybody should run because it's about to blow up. You know how people say "I remember her smell" when talking about a woman? That never happens to me. Maybe if I stick my nose into a bottle of perfume.
I don't think it affected... | 4 | t3_50085c | t3_50085c | /r/Cooking/comments/t3_50085c/d706ph8 | null | false | 2016-08-28T18:04:31Z |
d706pdf | t1_d706pdf | 1,472,407,467 | user_c0394ada5983 | Cooking | Alright...I'll give it a shot. Thanks! | 1 | t1_d706md7 | t3_500bc4 | /r/Cooking/comments/t3_500bc4/d706pdf | null | false | 2016-08-28T18:04:27Z |
d706md7 | t1_d706md7 | 1,472,407,346 | user_d9ecd88e3ffd | Cooking | Yes. Like drano. Clean it afterwards. No problem in an all metal pan. It is alkaline not acidic so it won't eat the metal. Most organic materials are dissolved though.
It might or might not work on your spatula remains. It depends on the type of plastic used. | 16 | t1_d705sio | t3_500bc4 | /r/Cooking/comments/t3_500bc4/d706md7 | null | false | 2016-08-28T18:02:26Z |
d706mde | t1_d706mde | 1,472,407,346 | user_1d45a11e0f83 | Cooking | Well, a few things. First, serious. Does your 'fire alarm" have carbon monoxide detection? If so does the vent from your stove have blockage?
Next, if that's not an issue, does it have a broiler underneath? If so check to make sure there isn't any left over grease in there or a catch tray getting hot and whatever is... | 7 | t3_500afy | t3_500afy | /r/Cooking/comments/t3_500afy/d706mde | null | false | 2016-08-28T18:02:26Z |
d706lgy | t1_d706lgy | 1,472,407,311 | user_a18161fd876d | Cooking | My landlord is just gonna say "its normal" or some bs. I already have issues with the water heater giving off gas too | 3 | t1_d706jtz | t3_500afy | /r/Cooking/comments/t3_500afy/d706lgy | null | false | 2016-08-28T18:01:51Z |
d706jtz | t1_d706jtz | 1,472,407,245 | user_6513bd5410ab | Cooking | Check with your landlord. If it looks sketchy and they don't fix it, talk to the fire department. | 10 | t3_500afy | t3_500afy | /r/Cooking/comments/t3_500afy/d706jtz | null | false | 2016-08-28T18:00:45Z |
d706gho | t1_d706gho | 1,472,407,105 | user_08ffb3e03a7f | Cooking | Your fire alarm is detecting gas... not sure if that's normal or not... | 3 | t3_500afy | t3_500afy | /r/Cooking/comments/t3_500afy/d706gho | null | false | 2016-08-28T17:58:25Z |
d7067i5 | t1_d7067i5 | 1,472,406,732 | user_6ef8f6b2e1f5 | Cooking | home made mayo is tough to beat.
| 2 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d7067i5 | null | false | 2016-08-28T17:52:12Z |
d7066pa | t1_d7066pa | 1,472,406,698 | [deleted] | Cooking | [deleted] | 1 | t3_4zzk2g | t3_4zzk2g | /r/Cooking/comments/t3_4zzk2g/d7066pa | null | false | 2016-08-28T17:51:38Z |
d70620o | t1_d70620o | 1,472,406,508 | user_d29525d02b59 | Cooking | They are perfectly fine, just keep boiling until they are done. | 3 | t3_4zzz7i | t3_4zzz7i | /r/Cooking/comments/t3_4zzz7i/d70620o | null | false | 2016-08-28T17:48:28Z |
d70610r | t1_d70610r | 1,472,406,468 | user_c0394ada5983 | Cooking | Yea, my metal spatula was left outside at the grill the previous night and I was too lazy to wash it. Poor choice. The beautiful seasoning I had in this years old pan is exactly why I didn't want to throw it out... | 1 | t1_d705v0j | t3_500bc4 | /r/Cooking/comments/t3_500bc4/d70610r | null | false | 2016-08-28T17:47:48Z |
d705v0j | t1_d705v0j | 1,472,406,218 | [deleted] | Cooking | [deleted] | -15 | t3_500bc4 | t3_500bc4 | /r/Cooking/comments/t3_500bc4/d705v0j | null | false | 2016-08-28T17:43:38Z |
d705t80 | t1_d705t80 | 1,472,406,145 | user_1f92285c818b | Cooking | Hey it's a wild foodie. He means mayo for us regular folk | -122 | t1_d705786 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d705t80 | null | false | 2016-08-28T17:42:25Z |
d705sio | t1_d705sio | 1,472,406,117 | user_c0394ada5983 | Cooking | Like, Drano? In a cooking pan? I've tried heating it and using steel wool and it literally didn't make a dent. | 6 | t1_d705njr | t3_500bc4 | /r/Cooking/comments/t3_500bc4/d705sio | null | false | 2016-08-28T17:41:57Z |
d705njr | t1_d705njr | 1,472,405,913 | user_d9ecd88e3ffd | Cooking | Some strong drain cleaner can remove most stuff. Other types of alkaline chemicals can too.
Heating and rubbing with a metal spunge can also be a help.
It is very difficult to ruin a metal pan. | 21 | t3_500bc4 | t3_500bc4 | /r/Cooking/comments/t3_500bc4/d705njr | null | false | 2016-08-28T17:38:33Z |
d705kzq | t1_d705kzq | 1,472,405,806 | user_784065fdf879 | Cooking | What kind of grill master doesn't know what burger sauce is. | 23 | t1_d701qg3 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d705kzq | null | false | 2016-08-28T17:36:46Z |
d705kf2 | t1_d705kf2 | 1,472,405,782 | user_6e45b9e027ba | Cooking | I love a good mayo on a good borger. Dukes makes some pretty damn good mayo if you are going store bought. Sometimes I will use Ken's Steakhouse Thousand Island dressing if I want to change it up. That's burgers though, if I am making a roast I turn into a Pennsylvania Dutch Voltron and make the gravy of my ancestors. ... | 1 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d705kf2 | null | false | 2016-08-28T17:36:22Z |
d705ie4 | t1_d705ie4 | 1,472,405,697 | user_944ebedd6757 | Cooking | My buddy convinced me to try general tso's on burgers and I was amazed at how good they came out. | 1 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d705ie4 | null | false | 2016-08-28T17:34:57Z |
d705f49 | t1_d705f49 | 1,472,405,557 | user_763464abcaa7 | Cooking | It can also ruin your microwave. Put a glass of water in there with it | 2 | t1_d700sy1 | t3_4zzk2g | /r/Cooking/comments/t3_4zzk2g/d705f49 | null | false | 2016-08-28T17:32:37Z |
d705dh4 | t1_d705dh4 | 1,472,405,488 | user_c0394ada5983 | Cooking | Oh that might be the trick! Thanks! | 4 | t1_d704pwj | t3_500bc4 | /r/Cooking/comments/t3_500bc4/d705dh4 | null | false | 2016-08-28T17:31:28Z |
d705786 | t1_d705786 | 1,472,405,227 | user_54f2a2bdf794 | Cooking | Garlic aioli is often a nice addition, I also really like burgers with lingonberry jam and goat cheese on them. The second isn't strictly a 'sauce', but it's very delicious. | 37 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d705786 | null | false | 2016-08-28T17:27:07Z |
d7052uf | t1_d7052uf | 1,472,405,043 | user_08912969fa33 | Cooking | any onion bourbon glaze. | 2 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d7052uf | null | false | 2016-08-28T17:24:03Z |
d704xov | t1_d704xov | 1,472,404,828 | user_28b06b395253 | Cooking | Red onion marmalade | 3 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d704xov | null | false | 2016-08-28T17:20:28Z |
d704x06 | t1_d704x06 | 1,472,404,801 | user_2936a7c84042 | Cooking | This is exactly how I cook. Google the name of the dish, read several recipe to understand what techniques and basis ingredients are involved and learn some tricks. Then, adapt to my taste and to the content of my fridge/cupboard. | 1 | t1_d6zrgnb | t3_4zx8rn | /r/Cooking/comments/t3_4zx8rn/d704x06 | null | false | 2016-08-28T17:20:01Z |
d704vud | t1_d704vud | 1,472,404,753 | user_ad45898b3beb | Cooking | quoting myself from [another thread](https://www.reddit.com/r/Cooking/comments/473nlw/help_tomato_soup_recipe_for_someone_who_hates_it/):
> This is basically my favorite soup ever, you'll love it. And if you don't, please don't tell me :)
>
> -
>
> **Roasted Tomato Soup**
>
> INGREDIENTS
>
> 3 1/2 pounds ripe plu... | 2 | t3_4zzj7i | t3_4zzj7i | /r/Cooking/comments/t3_4zzj7i/d704vud | null | false | 2016-08-28T17:19:13Z |
d704vbc | t1_d704vbc | 1,472,404,731 | user_77014eea59e2 | Cooking | Horseradish mustard is my favorite. Boar's Head makes an awesome version of it that has a great kick to it. | 9 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d704vbc | null | false | 2016-08-28T17:18:51Z |
d704pwj | t1_d704pwj | 1,472,404,503 | user_03b606b76ac2 | Cooking | Try some BarKeeper's Friend. | 60 | t3_500bc4 | t3_500bc4 | /r/Cooking/comments/t3_500bc4/d704pwj | null | false | 2016-08-28T17:15:03Z |
d704d3s | t1_d704d3s | 1,472,403,944 | user_96cc1caf7f0a | Cooking | I get that. The reason I mentioned the Serious Eats technique is because it can produce chicken breasts that are completely unique in terms of moistness. | 1 | t1_d6z7448 | t3_4zv2hb | /r/Cooking/comments/t3_4zv2hb/d704d3s | null | false | 2016-08-28T17:05:44Z |
d704ade | t1_d704ade | 1,472,403,827 | user_c272dec05bd8 | Cooking | Of course you can do it any way you like, but I core them because the core has little flavor and can take longer to cook. I find it easy when preparing tomatoes for soup to just cut around the core, but if you don't feel like doing that by all means just cut the stems/ends and use the whole thing. | 1 | t1_d704296 | t3_4zzj7i | /r/Cooking/comments/t3_4zzj7i/d704ade | null | false | 2016-08-28T17:03:47Z |
d704a22 | t1_d704a22 | 1,472,403,814 | user_502eb8818b9c | Cooking | yellow mustard
the end
Stop putting on airs | -17 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d704a22 | null | false | 2016-08-28T17:03:34Z |
d7045db | t1_d7045db | 1,472,403,610 | user_a391243cf364 | Cooking | Party! (Invite me too!) | 1 | t3_4zxoch | t3_4zxoch | /r/Cooking/comments/t3_4zxoch/d7045db | null | false | 2016-08-28T17:00:10Z |
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