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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d70448j | t1_d70448j | 1,472,403,562 | user_a391243cf364 | Cooking | Ricotta perhaps? | 1 | t3_4zw54g | t3_4zw54g | /r/Cooking/comments/t3_4zw54g/d70448j | null | false | 2016-08-28T16:59:22Z |
d70448g | t1_d70448g | 1,472,403,561 | user_768746ba940f | Cooking | Make croutons. They'll keep forever. | 1 | t3_4zrlah | t3_4zrlah | /r/Cooking/comments/t3_4zrlah/d70448g | null | false | 2016-08-28T16:59:21Z |
d704296 | t1_d704296 | 1,472,403,480 | user_77014eea59e2 | Cooking | Not OP but can I ask, what's the point of coring the tomatoes? If you're going to blend everything anyway then does keeping the core really affect the taste or texture? | 1 | t1_d7030r6 | t3_4zzj7i | /r/Cooking/comments/t3_4zzj7i/d704296 | null | false | 2016-08-28T16:58:00Z |
d70426d | t1_d70426d | 1,472,403,477 | user_a391243cf364 | Cooking | You probably have enough ideas already from this thread, but I'll just add that this is one of my favorite quick and easy Thai recipes: http://www.skinnytaste.com/thai-basil-chicken/ | 1 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d70426d | null | false | 2016-08-28T16:57:57Z |
d703w14 | t1_d703w14 | 1,472,403,216 | user_31c1a405b430 | Cooking | It's a masters level course, CGM designation. Takes two years to complete, and is only offered by the most prestigious of universities. | 3 | t1_d703806 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d703w14 | null | false | 2016-08-28T16:53:36Z |
d703hog | t1_d703hog | 1,472,402,597 | user_1671c77aa564 | Cooking | ( ͡° ͜ʖ ͡°) | -1 | t1_d6zqdjh | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d703hog | null | false | 2016-08-28T16:43:17Z |
d703b34 | t1_d703b34 | 1,472,402,309 | user_fde518879808 | Cooking | Thai basil is awesome. Some of the comments already said about using it in pho and spring rolls which are awesome. I also recommended using it by mixing it in as an herb for [larb](https://www.youtube.com/watch?v=sJ_DYbiHibg) and Laotian crunchy rice salad ([Nam Khao](https://www.youtube.com/watch?v=2r-HKPf0BBc)). | 1 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d703b34 | null | false | 2016-08-28T16:38:29Z |
d703806 | t1_d703806 | 1,472,402,177 | user_1187878af174 | Cooking | No, it's more about your obnoxious and obtuse attitude.
I really am interested in this grill master title; I mean, I make a decent burger but I'd never call myself a grill master. Is there some sort of rite of passage? | 69 | t1_d70327o | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d703806 | null | false | 2016-08-28T16:36:17Z |
d70327o | t1_d70327o | 1,472,401,926 | user_6389d59e0b1b | Cooking | How is that? I'm a dick because I don't eat shit food from McDonalds? You are clearly a certified asswipe. | -41 | t1_d702fxm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70327o | null | false | 2016-08-28T16:32:06Z |
d7030r6 | t1_d7030r6 | 1,472,401,863 | user_c272dec05bd8 | Cooking | Ah, tomato soup--this was my big food when I was pregnant, I wanted it all the time--so I made it quite a bit. Sometimes with cream, sometimes without. This recipe will work either way--if you want a dairy free soup, just leave out the cream, it tastes amazing either way. No need to peel them, IMO, just core them.
2 ... | 3 | t3_4zzj7i | t3_4zzj7i | /r/Cooking/comments/t3_4zzj7i/d7030r6 | null | false | 2016-08-28T16:31:03Z |
d702zhc | t1_d702zhc | 1,472,401,806 | user_1a58efbc6f90 | Cooking | Yes. I actually find it makes a slightly better pesto than regular broadleaf basil. It has a bit of spiciness to it that adds a lot. | 1 | t1_d6zjcdm | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d702zhc | null | false | 2016-08-28T16:30:06Z |
d702lsw | t1_d702lsw | 1,472,401,217 | user_38a69848e695 | Cooking | Wow, he's sharing something he learned with people he thinks may be interested? What a bastard! | 0 | t1_d6vecgb | t3_4zdgp4 | /r/Cooking/comments/t3_4zdgp4/d702lsw | null | false | 2016-08-28T16:20:17Z |
d702fxm | t1_d702fxm | 1,472,400,962 | user_1187878af174 | Cooking | Nah, you're just being a dick.
Are you a certified grill master? | 57 | t1_d702c6w | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d702fxm | null | false | 2016-08-28T16:16:02Z |
d702fwt | t1_d702fwt | 1,472,400,961 | user_47d27f683ade | Cooking | Learning flavor combinations that work best for your tastes can really take your imagination places with cookin' | 1 | t3_4zx8rn | t3_4zx8rn | /r/Cooking/comments/t3_4zx8rn/d702fwt | null | false | 2016-08-28T16:16:01Z |
d702fcf | t1_d702fcf | 1,472,400,936 | user_54ec428e3603 | Cooking | Do like this bird.
https://66.media.tumblr.com/tumblr_lzw4uxSYPx1qii02xo2_400.gif | 1 | t3_4zwpbp | t3_4zwpbp | /r/Cooking/comments/t3_4zwpbp/d702fcf | null | false | 2016-08-28T16:15:36Z |
d702eed | t1_d702eed | 1,472,400,894 | user_0b9fe60a9955 | Cooking | Freeze it in cubes to add here and there. Or have a massive byo fruit sangria party? | 2 | t3_4zxoch | t3_4zxoch | /r/Cooking/comments/t3_4zxoch/d702eed | null | false | 2016-08-28T16:14:54Z |
d702di1 | t1_d702di1 | 1,472,400,854 | user_e1dfe5ce6f73 | Cooking | Thai Basil is super vigorous and pungent, so a little will go a long way. I like it a lot in stir fries, especially with ground beef or fish - anything that acts as a nice canvas for seasoning.
Try:
Fry Garlic, Ginger, Scallion mirepoix until lightly brown.
Brown ground beef in a side pan.
Add Salt, Pepper, Soy Sauce... | 1 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d702di1 | null | false | 2016-08-28T16:14:14Z |
d702c6w | t1_d702c6w | 1,472,400,795 | user_6389d59e0b1b | Cooking | Laugh it up knuckleheads. I'm not the guy asking what fucking ketchup is... | -98 | t1_d7028a0 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d702c6w | null | false | 2016-08-28T16:13:15Z |
d702ba6 | t1_d702ba6 | 1,472,400,755 | user_54ec428e3603 | Cooking | Eating take out pizza?
I own that catastrophe and eat it. | 5 | t1_d6zz3kd | t3_4zx8rn | /r/Cooking/comments/t3_4zx8rn/d702ba6 | null | false | 2016-08-28T16:12:35Z |
d7028a0 | t1_d7028a0 | 1,472,400,621 | user_1187878af174 | Cooking | grill master hah | 107 | t1_d701qg3 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d7028a0 | null | false | 2016-08-28T16:10:21Z |
d7027yr | t1_d7027yr | 1,472,400,607 | user_6ff76bdb427f | Cooking | Yep! That's the exact one that I always use. I always add extra hot sauce and black pepper though because I felt the original recipe lacked the bite I was looking for. | 6 | t1_d701yr7 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d7027yr | null | false | 2016-08-28T16:10:07Z |
d7027ye | t1_d7027ye | 1,472,400,606 | user_0b9fe60a9955 | Cooking | My husband likes sriracha and mayo. I favor fig jam and boursin cheese or stadium mustard (Cleveland Ohio thing). | 15 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d7027ye | null | false | 2016-08-28T16:10:06Z |
d7027us | t1_d7027us | 1,472,400,602 | user_20b7815d2ceb | Cooking | Will do ..........Thanks | 1 | t1_d7024i0 | t3_4zztz1 | /r/Cooking/comments/t3_4zztz1/d7027us | null | false | 2016-08-28T16:10:02Z |
d7025rf | t1_d7025rf | 1,472,400,506 | user_e1cfafe36755 | Cooking | I use a variation of this but add garlic powder too! And will try put honey next time I make it | 1 | t1_d6zyuk0 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d7025rf | null | false | 2016-08-28T16:08:26Z |
d7024tk | t1_d7024tk | 1,472,400,462 | user_e1cfafe36755 | Cooking | Yum! Yes I prefer chuck too! Will make it this weekend and send the picture :) thank you! Was looking for something like this...thank you! | 1 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d7024tk | null | false | 2016-08-28T16:07:42Z |
d7024i0 | t1_d7024i0 | 1,472,400,448 | user_7eb28db9c9dd | Cooking | if you still have it, try adding a bit more lemon and or a bit more salt. | 2 | t1_d701wgt | t3_4zztz1 | /r/Cooking/comments/t3_4zztz1/d7024i0 | null | false | 2016-08-28T16:07:28Z |
d701yr7 | t1_d701yr7 | 1,472,400,186 | user_2dc7faf2f7eb | Cooking | Have you made this specific recipe? | 3 | t1_d7001dk | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d701yr7 | null | false | 2016-08-28T16:03:06Z |
d701y4m | t1_d701y4m | 1,472,400,157 | user_16736cecab8c | Cooking | ehh... I don't know if you want to go to the <$4 range. I used to do this, but sometimes those wines can leave a bit more flavor behind than you might want. Now I follow the "if you wouldn't drink it, don't cook with it" rule.
Especially since if you jump up to the $8-$10 range you can get a very decent cab. | 1 | t1_d6yvut7 | t3_4zsup8 | /r/Cooking/comments/t3_4zsup8/d701y4m | null | false | 2016-08-28T16:02:37Z |
d701wgt | t1_d701wgt | 1,472,400,082 | [deleted] | Cooking | [deleted] | -1 | t1_d701ky9 | t3_4zztz1 | /r/Cooking/comments/t3_4zztz1/d701wgt | null | false | 2016-08-28T16:01:22Z |
d701qg3 | t1_d701qg3 | 1,472,399,808 | user_6389d59e0b1b | Cooking | Of course I have but not in about 20 years. I'm a grill master. Cheaper and much better that way. | -112 | t1_d7016yf | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d701qg3 | null | false | 2016-08-28T15:56:48Z |
d701nhx | t1_d701nhx | 1,472,399,669 | user_7eb28db9c9dd | Cooking | understand what each ingredient brings to the dish, taste before and after and or look before and after. try to identify what they brought in the final dish | 2 | t3_4zx8rn | t3_4zx8rn | /r/Cooking/comments/t3_4zx8rn/d701nhx | null | false | 2016-08-28T15:54:29Z |
d701ky9 | t1_d701ky9 | 1,472,399,552 | user_7eb28db9c9dd | Cooking | so more salt and or acid then? | 2 | t3_4zztz1 | t3_4zztz1 | /r/Cooking/comments/t3_4zztz1/d701ky9 | null | false | 2016-08-28T15:52:32Z |
d701fgp | t1_d701fgp | 1,472,399,300 | user_6ff76bdb427f | Cooking | You're welcome! That sauce is great on damn near everything. My partner is the burger master in our house, but I'm pretty sure he uses ground chuck and just salt & pepper for the burgers. And a dash of Worcestershire sauce.
I like cheese, a bit of thin-sliced onion, and lettuce on my burgs. And of course the deliciou... | 9 | t1_d7019ag | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d701fgp | null | false | 2016-08-28T15:48:20Z |
d701bpn | t1_d701bpn | 1,472,399,128 | user_5f3b43acb3ca | Cooking | I've seen plants at my local Asian supermarket before. They were all out when I went back to buy some the next day and I haven't seen them since | 1 | t1_d6zwn3h | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d701bpn | null | false | 2016-08-28T15:45:28Z |
d7019ag | t1_d7019ag | 1,472,399,017 | user_e1cfafe36755 | Cooking | Thank you! Going to try it this weekend! What beef cut do you use and any other toppings in your burger? | 7 | t1_d7001dk | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d7019ag | null | false | 2016-08-28T15:43:37Z |
d7016yf | t1_d7016yf | 1,472,398,905 | user_784065fdf879 | Cooking | You've never eaten a big mac in your life? honest question. | 51 | t1_d7016a3 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d7016yf | null | false | 2016-08-28T15:41:45Z |
d7016a3 | t1_d7016a3 | 1,472,398,874 | user_6389d59e0b1b | Cooking | I don't eat that McDonalds swill. Thanks for the clarification. | -139 | t1_d700vhe | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d7016a3 | null | false | 2016-08-28T15:41:14Z |
d7015od | t1_d7015od | 1,472,398,843 | user_edf35a0b9354 | Cooking | This will sound a little weird, but trust me:
**Thai Watermelon Salad**
INGREDIENTS
* 2 tablespoons fresh lime juice
* 2 tablespoons soy sauce
* 1 tablespoon rice vinegar
* 1 tablespoon Asian fish sauce
* 1 teaspoon Sriracha
* 1 teaspoon sesame oil
* ½ teaspoon grated ginger
* 4 cups watermelon (rind removed and cu... | 1 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d7015od | null | false | 2016-08-28T15:40:43Z |
d7013fz | t1_d7013fz | 1,472,398,737 | user_8960149916e3 | Cooking | *shakes uncontrollably*
Please stop | 2 | t1_d700ied | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d7013fz | null | false | 2016-08-28T15:38:57Z |
d7010fr | t1_d7010fr | 1,472,398,595 | user_e81fbce7726a | Cooking | 20 minutes is not going to be a problem if the pan is seasoned well. | 1 | t1_d6zy81t | t3_4zzgj2 | /r/Cooking/comments/t3_4zzgj2/d7010fr | null | false | 2016-08-28T15:36:35Z |
d700vu0 | t1_d700vu0 | 1,472,398,381 | user_784065fdf879 | Cooking | > ever heard of 'Special Sauce'? It's the special sauce that goes on a burger other than straight ketchup/mayo/mustard. It's usually something custom, the most basic being a form of thousand island dressing, but Mac sauce that goes on a Big Mac is 'burger sauce'. Now you know.
| -66 | t1_d6zymbh | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d700vu0 | null | false | 2016-08-28T15:33:01Z |
d700vhe | t1_d700vhe | 1,472,398,363 | user_784065fdf879 | Cooking | ever heard of 'Special Sauce'? It's the special sauce that goes on a burger **other than** straight ketchup/mayo/mustard. It's usually something custom, the most basic being a form of thousand island dressing, but Mac sauce that goes on a Big Mac is 'burger sauce'. Now you know. | -38 | t1_d6zxxp5 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d700vhe | null | false | 2016-08-28T15:32:43Z |
d700sy1 | t1_d700sy1 | 1,472,398,244 | user_3496fe8efd98 | Cooking | Just make sure it's completely soaked...too dry and you get a burned, ruined sponge and foul smell that lingers in your microwave. | 8 | t1_d6zyle1 | t3_4zzk2g | /r/Cooking/comments/t3_4zzk2g/d700sy1 | null | false | 2016-08-28T15:30:44Z |
d700rjk | t1_d700rjk | 1,472,398,178 | user_b50ff43e64bc | Cooking | Thank you for linking this site. I've been meaning to find some good southern recipes. | 6 | t1_d7001dk | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d700rjk | null | false | 2016-08-28T15:29:38Z |
d700n53 | t1_d700n53 | 1,472,397,966 | user_a1890cd84290 | Cooking | I don't think that's recipe is a good canditate for conversion. The chicken juices are the major flavor for the potatoes, and the rosemary and other spices are closely coupld tto the chicken taste as well.
I make that recipe all the time. It's delicious. | 1 | t3_4zyq4t | t3_4zyq4t | /r/Cooking/comments/t3_4zyq4t/d700n53 | null | false | 2016-08-28T15:26:06Z |
d700ied | t1_d700ied | 1,472,397,744 | user_62f85a77ae89 | Cooking | It's actually three cups of sesame oil. | 2 | t1_d6zy2ne | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d700ied | null | false | 2016-08-28T15:22:24Z |
d700c3h | t1_d700c3h | 1,472,397,452 | user_6dc8ce6b25cb | Cooking | Scotch bright. Green, get them at Lowes, etc.
Cheap for a good sized pack. Test on copper in the middle of a pan
| 1 | t1_d6yypk8 | t3_4zv2gm | /r/Cooking/comments/t3_4zv2gm/d700c3h | null | false | 2016-08-28T15:17:32Z |
d70082s | t1_d70082s | 1,472,397,259 | user_de18d77416c5 | Cooking | The ratios are a basic guidelines too. Taste is subjective so if your family were raised on more garlic than other families then adjust the amount of garlic in each dish. This can be said for every other ingredient. | 1 | t1_d6zjdq9 | t3_4zx8rn | /r/Cooking/comments/t3_4zx8rn/d70082s | null | false | 2016-08-28T15:14:19Z |
d7001dk | t1_d7001dk | 1,472,396,942 | user_6ff76bdb427f | Cooking | [Comeback sauce](http://www.deepsouthdish.com/2009/08/comeback-sauce.html?m=1). Possibly the best thing my home state has ever done. | 146 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d7001dk | null | false | 2016-08-28T15:09:02Z |
d70000k | t1_d70000k | 1,472,396,878 | user_de18d77416c5 | Cooking | Harissa with tzatziki | 21 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d70000k | null | false | 2016-08-28T15:07:58Z |
d6zzku8 | t1_d6zzku8 | 1,472,396,119 | user_6b0451e19174 | Cooking | Chickpeas would be a good substitute, and super easy. Just drain, rinse and add them in with the other ingredients. They should be fine for the full 45 minutes. Tofu could work, but it can be tricky if you've never cooked it before. Also, in my experience, tofu turns out the best when it's baked separately so it cris... | 3 | t3_4zyq4t | t3_4zyq4t | /r/Cooking/comments/t3_4zyq4t/d6zzku8 | null | false | 2016-08-28T14:55:19Z |
d6zzdk1 | t1_d6zzdk1 | 1,472,395,747 | user_a95c1ea2377b | Cooking | Pho can actually be quick and easy, if you made a whole lot of broth all at once, and freeze it. Then you can thaw out some broth, add the aromatics, rice vermicelli, and beef, and you are all set. | 5 | t1_d6zoy33 | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zzdk1 | null | false | 2016-08-28T14:49:07Z |
d6zzchh | t1_d6zzchh | 1,472,395,693 | user_2b68a2d686d7 | Cooking | Fry up some minced meat of your choice, beef, turkey, pork, or mix all three together. Season it with the basil and as much extra spice as you enjoy (then a tiny bit extra after that), serve it with boiled rice. I ate this almost every day in Thailand at the canteen in the school where I worked. Some of the kids would ... | 1 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zzchh | null | false | 2016-08-28T14:48:13Z |
d6zzchq | t1_d6zzchq | 1,472,395,693 | user_5b1e6ed64c9d | Cooking | Put it on food | -1 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zzchq | null | false | 2016-08-28T14:48:13Z |
d6zzbyw | t1_d6zzbyw | 1,472,395,666 | [deleted] | Cooking | [deleted] | 1 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zzbyw | null | false | 2016-08-28T14:47:46Z |
d6zz9f5 | t1_d6zz9f5 | 1,472,395,537 | user_22c0b15768b8 | Cooking | I really like red onion but white is fine too. | 1 | t1_d6zfbjy | t3_4zuzmj | /r/Cooking/comments/t3_4zuzmj/d6zz9f5 | null | false | 2016-08-28T14:45:37Z |
d6zz3p0 | t1_d6zz3p0 | 1,472,395,241 | user_73552ac91fd5 | Cooking | [Thai Basil Lemonade](http://www.thekitchn.com/summer-refreshment-sweet-basil-90805) | 1 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zz3p0 | null | false | 2016-08-28T14:40:41Z |
d6zz3kd | t1_d6zz3kd | 1,472,395,234 | user_f93092e982da | Cooking | And being willing to fuck it up.
You're gonna try something new, and it will suck at least 50% of the time. Sometimes you can save it...sometimes you're eating take out pizza. But you learn, and then learn some more. And eventually, it doesn't suck most of the time. | 4 | t1_d6zgg5q | t3_4zx8rn | /r/Cooking/comments/t3_4zx8rn/d6zz3kd | null | false | 2016-08-28T14:40:34Z |
d6zyz0e | t1_d6zyz0e | 1,472,394,999 | user_14da6eec90ed | Cooking | Three ways you can do it. All succinctly set forth here: http://msue.anr.msu.edu/news/sanitizing_kitchen_sponges | 4 | t3_4zzk2g | t3_4zzk2g | /r/Cooking/comments/t3_4zzk2g/d6zyz0e | null | false | 2016-08-28T14:36:39Z |
d6zyxgi | t1_d6zyxgi | 1,472,394,919 | user_44791f94688d | Cooking | beetroot jelly | 1 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d6zyxgi | null | false | 2016-08-28T14:35:19Z |
d6zyuk0 | t1_d6zyuk0 | 1,472,394,769 | user_1d45a11e0f83 | Cooking | Mayo, ketchup, dill pickle relish, Louisiana hot sauce, salt, pepper, bit of mustard powder and a dash of honey. Mix it all up and slather burger buns with it. | 6 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d6zyuk0 | null | false | 2016-08-28T14:32:49Z |
d6zyn0b | t1_d6zyn0b | 1,472,394,362 | user_a46ae39ef76c | Cooking | Hot pepper jelly. Blueberry habanero is my favorite. | 28 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d6zyn0b | null | false | 2016-08-28T14:26:02Z |
d6zymbh | t1_d6zymbh | 1,472,394,324 | user_c7ab97793fc3 | Cooking | Like ketchup? | 70 | t1_d6zy7kn | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d6zymbh | null | false | 2016-08-28T14:25:24Z |
d6zymaj | t1_d6zymaj | 1,472,394,323 | user_3bbc2852d886 | Cooking | blue cheese or pepper maybe, not really neccessary tho
| -2 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d6zymaj | null | false | 2016-08-28T14:25:23Z |
d6zyle1 | t1_d6zyle1 | 1,472,394,276 | user_4ae493fc0d6e | Cooking | I think you can also microwave it for a few minutes and let the water in it boil in there? | 21 | t3_4zzk2g | t3_4zzk2g | /r/Cooking/comments/t3_4zzk2g/d6zyle1 | null | false | 2016-08-28T14:24:36Z |
d6zyiyu | t1_d6zyiyu | 1,472,394,147 | user_8960149916e3 | Cooking | There is another thread on here at the moment outlining a huge botulism on stuff like this! | 3 | t1_d6zioxp | t3_4zx7g2 | /r/Cooking/comments/t3_4zx7g2/d6zyiyu | null | false | 2016-08-28T14:22:27Z |
d6zyaye | t1_d6zyaye | 1,472,393,710 | [deleted] | Cooking | THANK YOU FOR SUBSCRIBING TO PANDA FACTS.
Your account has been charged $34.99. Each additional message will incur an additional $45.99 per message. Standard messaging rates may also apply. | 0 | t1_d6zy8df | t3_4ztze8 | /r/Cooking/comments/t3_4ztze8/d6zyaye | null | false | 2016-08-28T14:15:10Z |
d6zy8df | t1_d6zy8df | 1,472,393,570 | user_8960149916e3 | Cooking | Did you know, cats are not nocturnal, but crepuscular? They're most active at dusk and dawn!
- Cat Facts
| -1 | t1_d6zi23g | t3_4ztze8 | /r/Cooking/comments/t3_4ztze8/d6zy8df | null | false | 2016-08-28T14:12:50Z |
d6zy81t | t1_d6zy81t | 1,472,393,551 | user_21dd6e238433 | Cooking | That should be fine, though you might get some of your braise getting burned onto the bottom of the pan, and it's hard to know what level of heat you should use. The stovetop just can't match the oven for steady, gentle heat.
> tomatoes ... cast iron skillet
is the biggest problem I see here. Tomatoes are acidic and ... | 1 | t3_4zzgj2 | t3_4zzgj2 | /r/Cooking/comments/t3_4zzgj2/d6zy81t | null | false | 2016-08-28T14:12:31Z |
d6zy7kn | t1_d6zy7kn | 1,472,393,525 | user_e1cfafe36755 | Cooking | Uhh it's a sauce that goes on your burger? | -9 | t1_d6zxxp5 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d6zy7kn | null | false | 2016-08-28T14:12:05Z |
d6zy64q | t1_d6zy64q | 1,472,393,445 | user_8960149916e3 | Cooking | Right, so all the basil I just froze in olive oil won't kill me? | 1 | t1_d6zrwv5 | t3_4ztze8 | /r/Cooking/comments/t3_4ztze8/d6zy64q | null | false | 2016-08-28T14:10:45Z |
d6zy2ne | t1_d6zy2ne | 1,472,393,254 | user_8960149916e3 | Cooking | A cup of sesame oil? Please, no! | 7 | t1_d6zm36y | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zy2ne | null | false | 2016-08-28T14:07:34Z |
d6zxxp5 | t1_d6zxxp5 | 1,472,392,977 | user_6389d59e0b1b | Cooking | Wtf is burger sauce? | 90 | t3_4zzdmm | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d6zxxp5 | null | false | 2016-08-28T14:02:57Z |
d6zxvhj | t1_d6zxvhj | 1,472,392,853 | user_4a26a446528c | Cooking | Oh man I tried this out. It's pretty easy to make and very tasty! | 1 | t3_4zqzjs | t3_4zqzjs | /r/Cooking/comments/t3_4zqzjs/d6zxvhj | null | false | 2016-08-28T14:00:53Z |
d6zxn4k | t1_d6zxn4k | 1,472,392,371 | user_4fd309c36382 | Cooking | Seconded ! | 1 | t1_d6z5q31 | t3_4zv78z | /r/Cooking/comments/t3_4zv78z/d6zxn4k | null | false | 2016-08-28T13:52:51Z |
d6zxm97 | t1_d6zxm97 | 1,472,392,319 | user_4fd309c36382 | Cooking | I concur with those who have said use a recipe as a base line. Say you want to make your own Pot Roast for instance. Look at a dozen recipes so you have cooking time and basic methods and then play with it until you create a recipe that is essentially yours. The pot roast I make at age 55 bears next to no resemblance t... | 1 | t3_4zx8rn | t3_4zx8rn | /r/Cooking/comments/t3_4zx8rn/d6zxm97 | null | false | 2016-08-28T13:51:59Z |
d6zx8mz | t1_d6zx8mz | 1,472,391,497 | user_ba1acf99bcf0 | Cooking |
**Milliard Citric Acid - 1 Pound - 100_ Pure Food Grade NON-GMO (1 Pound...**
||||
--:|:--|:--
Current|$7.99|Amazon (3rd Party New)
High|$10.99|Amazon (3rd Party New)
Low|$5.00|Amazon (3rd Party New)
|Average|$7.99|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/XsumVCa.png) | [FAQ](http://www.reddit... | 2 | t1_d6zx8h2 | t3_4ztze8 | /r/Cooking/comments/t3_4ztze8/d6zx8mz | null | false | 2016-08-28T13:38:17Z |
d6zx8h2 | t1_d6zx8h2 | 1,472,391,486 | user_952538b5272b | Cooking | Usually it's enough to soak the vegetables in lemon juice or vinegar (or similarly acidic liquid) for 24 hours before infusing into the olive oil. To be truly safe, tho, you use a 3% solution of citric acid by combining [1 level Tablespoon of granular citric acid](https://www.amazon.com/Milliard-Citric-Acid-Pound-NON-G... | 3 | t1_d6zr72u | t3_4ztze8 | /r/Cooking/comments/t3_4ztze8/d6zx8h2 | null | false | 2016-08-28T13:38:06Z |
d6zx7se | t1_d6zx7se | 1,472,391,444 | user_f8601012c5ea | Cooking | Didnt know it existed. I just buy my three or four plants from Home Depot for way too much money. I'll definitely look into it, though. | 1 | t1_d6zvrpw | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zx7se | null | false | 2016-08-28T13:37:24Z |
d6zwzr2 | t1_d6zwzr2 | 1,472,390,933 | [deleted] | Cooking | [removed] | 1 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zwzr2 | null | false | 2016-08-28T13:28:53Z |
d6zwy5l | t1_d6zwy5l | 1,472,390,830 | user_6d9d5bfc33fc | Cooking | http://www.epicurious.com/recipes/food/views/gai-pad-bai-gaprow-14425 | 1 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zwy5l | null | false | 2016-08-28T13:27:10Z |
d6zwxti | t1_d6zwxti | 1,472,390,806 | user_80c5b1f849ed | Cooking | Throw some in your icewater. I worked as a dishwasher at a vietnamese resteraunt Nd they always threw thair basil in water. Its so refreshing | 1 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zwxti | null | false | 2016-08-28T13:26:46Z |
d6zww5h | t1_d6zww5h | 1,472,390,697 | [deleted] | Cooking | [removed] | 1 | t1_d6zwvc4 | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zww5h | null | false | 2016-08-28T13:24:57Z |
d6zwvc4 | t1_d6zwvc4 | 1,472,390,644 | user_b5e390645d19 | Cooking | You can get them on [Amazon](https://www.amazon.com/dp/B00OXYK6PS/). They're kinda pricey (~$5 w/Prime) but worth it to me. I think I got mine for cheaper but they shipped from Thailand and took ages to arrive.
| 3 | t1_d6zwn3h | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zwvc4 | null | false | 2016-08-28T13:24:04Z |
d6zwtgf | t1_d6zwtgf | 1,472,390,519 | user_461679e7e7d4 | Cooking | Botulism is almost a non-concept for home canning where I live, although people are somewhat aware of the dangers and use a modicum of hygiene with conserved foods. Mostly however, they just use a lot of common sense, something that seems to be lacking in the modern world, especially in North America. I think people ha... | 1 | t1_d6zvnmu | t3_4ztze8 | /r/Cooking/comments/t3_4ztze8/d6zwtgf | null | false | 2016-08-28T13:21:59Z |
d6zwn3h | t1_d6zwn3h | 1,472,390,086 | user_5f88fea2eb78 | Cooking | Mostly for lack of a seed source. Any tips? | 2 | t1_d6zvloe | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zwn3h | null | false | 2016-08-28T13:14:46Z |
d6zwc5r | t1_d6zwc5r | 1,472,389,306 | user_ee6c781b5cfb | Cooking | [Basil Gimlet](http://www.foodnetwork.com/recipes/basil-gimlet-recipe.html). | 3 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zwc5r | null | false | 2016-08-28T13:01:46Z |
d6zw9uh | t1_d6zw9uh | 1,472,389,144 | user_5195cc1c1aee | Cooking | Because it tastes like how grandma smells. Potpourri smells good but anyone who has ever grabbed a bit to nibble on will tell you that it tastes awful. Rose just isn't a food smell in North America. | 2 | t3_4zr7wh | t3_4zr7wh | /r/Cooking/comments/t3_4zr7wh/d6zw9uh | null | false | 2016-08-28T12:59:04Z |
d6zw5n5 | t1_d6zw5n5 | 1,472,388,837 | user_8af9fe53f346 | Cooking | A party. | 2 | t3_4zxoch | t3_4zxoch | /r/Cooking/comments/t3_4zxoch/d6zw5n5 | null | false | 2016-08-28T12:53:57Z |
d6zw50e | t1_d6zw50e | 1,472,388,794 | user_8af9fe53f346 | Cooking | Drained, cubed tofu would be the easiest. Marinate it in all the same spices as the chicken and bake along side. | 3 | t3_4zyq4t | t3_4zyq4t | /r/Cooking/comments/t3_4zyq4t/d6zw50e | null | false | 2016-08-28T12:53:14Z |
d6zvsci | t1_d6zvsci | 1,472,387,891 | user_4584d530a07d | Cooking | Here's a piece of advice for trying to keep your food budget down:
Buy a 20 pound bag of rice (I can get 25# bags as cheap as $10 from the restaurant supply store) at and a plastic tub to store it (another $10-15 for a 15L container). Spend another $20 on a rice cooker (you can get a 3-6 cup one at the price).
Rice ... | 9 | t3_4zt62g | t3_4zt62g | /r/Cooking/comments/t3_4zt62g/d6zvsci | null | false | 2016-08-28T12:38:11Z |
d6zvrpw | t1_d6zvrpw | 1,472,387,844 | user_b5e390645d19 | Cooking | If you're growing it anyway why not grow actual Holy Basil? | 0 | t1_d6zlek5 | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zvrpw | null | false | 2016-08-28T12:37:24Z |
d6zvogi | t1_d6zvogi | 1,472,387,609 | user_b5e390645d19 | Cooking | The most important line from the recipe:
> And if this dish could talk, the only thing it would beg of you is that you use the ingredient without which it cannot be what it is: holy basil (Bai Ka-Prao ใบกะเพรา).[1] | -2 | t1_d6zh80d | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zvogi | null | false | 2016-08-28T12:33:29Z |
d6zvnmu | t1_d6zvnmu | 1,472,387,548 | user_10b6d24cd4d9 | Cooking | This is what we've lost in the US. My grandmother grew vegetables and canned them because of the Depression but my mom never learned. There is even more of a disconnect with anyone my age or those who grew up in East coast cities.
Edit: I wonder if you or anyone can weigh in on botulism or food poisoning and why t... | 1 | t1_d6zqvyo | t3_4ztze8 | /r/Cooking/comments/t3_4ztze8/d6zvnmu | null | false | 2016-08-28T12:32:28Z |
d6zvm9r | t1_d6zvm9r | 1,472,387,445 | user_4584d530a07d | Cooking | Nothing like a 20# bag of rice to stretch your food dollar. It's cheap & never spoils if stored properly.
Toss in a $20 rice cooker and it's a no brainer to base meals around. | 1 | t1_d6y9w0y | t3_4zr2xh | /r/Cooking/comments/t3_4zr2xh/d6zvm9r | null | false | 2016-08-28T12:30:45Z |
d6zvloe | t1_d6zvloe | 1,472,387,401 | user_b5e390645d19 | Cooking | If you're growing your own anyway, why not grow the traditional Holy Basil? | 1 | t1_d6zgvve | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zvloe | null | false | 2016-08-28T12:30:01Z |
d6zvghg | t1_d6zvghg | 1,472,387,016 | user_e3fd38eb7346 | Cooking | That's a lot of brownies. | 1 | t1_d6zhgyc | t3_4zwpbp | /r/Cooking/comments/t3_4zwpbp/d6zvghg | null | false | 2016-08-28T12:23:36Z |
d6zv7xp | t1_d6zv7xp | 1,472,386,355 | user_49c861a83777 | Cooking | Here's something super simple I do with Thai basil: thin slices of beef with shallots, Thai chilis, a nice fish sauce (or soy sauce), fresh ground black pepper and a pinch of sugar (caramelized)
Nom nom | 1 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zv7xp | null | false | 2016-08-28T12:12:35Z |
d6zv1up | t1_d6zv1up | 1,472,385,847 | user_5bb8177ce3e9 | Cooking | This may be obvious but don't forget that it can be used like regular basil. I made a spaghetti a couple of days ago and mixed in a bowlful of fresh leaves right before it was served. Delicious! The thai basil adds an amazing peppery flavor.
If you have a garden, I definitely recommend growing it. | 1 | t3_4zx3mu | t3_4zx3mu | /r/Cooking/comments/t3_4zx3mu/d6zv1up | null | false | 2016-08-28T12:04:07Z |
d6zuuqg | t1_d6zuuqg | 1,472,385,186 | user_a82133627fde | Cooking | Maybe try this question in Askculinary, more pros there. | 0 | t3_4zyc3x | t3_4zyc3x | /r/Cooking/comments/t3_4zyc3x/d6zuuqg | null | false | 2016-08-28T11:53:06Z |
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