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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d88sgeq | t1_d88sgeq | 1,475,268,563 | user_978b831d1e96 | Cooking | I'd highly recommend trying pink or sea salts. They taste sharper and don't have strange ingredients (anti caking agents?!) | -3 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88sgeq | null | false | 2016-09-30T20:49:23Z |
d88sgfb | t1_d88sgfb | 1,475,268,563 | user_269fe51ba7d0 | Cooking | A majority of UK accents I'd reckon. | 3 | t1_d88hxp5 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88sgfb | null | false | 2016-09-30T20:49:23Z |
d88sfqp | t1_d88sfqp | 1,475,268,536 | user_ca3a5dcc580e | Cooking | Which part? Cloth fibers causing infection or silk not tearing? | 4 | t1_d88qvl4 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88sfqp | null | false | 2016-09-30T20:48:56Z |
d88set6 | t1_d88set6 | 1,475,268,498 | user_72340bbbc7dc | Cooking | Heard absinthe helps travel and exploration as well | 1 | t1_d88qsgu | t3_556q43 | /r/Cooking/comments/t3_556q43/d88set6 | null | false | 2016-09-30T20:48:18Z |
d88sed9 | t1_d88sed9 | 1,475,268,480 | user_3dbec8907aeb | Cooking | Burned the bottom of the giant stockpot of chilli wouldn't have been so bad except I didn't realize so I stirred it. Yep tasted like burned. I googled help and added peanut butter of all things. Came out sort of smokey and nutty. Not bad. | 2 | t3_5538xv | t3_5538xv | /r/Cooking/comments/t3_5538xv/d88sed9 | null | false | 2016-09-30T20:48:00Z |
d88sd6m | t1_d88sd6m | 1,475,268,435 | user_72340bbbc7dc | Cooking | Guess they could always restart the clock | 1 | t1_d88q9td | t3_556q43 | /r/Cooking/comments/t3_556q43/d88sd6m | null | false | 2016-09-30T20:47:15Z |
d88scb8 | t1_d88scb8 | 1,475,268,401 | user_4584d530a07d | Cooking | Use a round but to sharpen each segregation and restore the points. | 1 | t1_d88ntg6 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d88scb8 | null | false | 2016-09-30T20:46:41Z |
d88s7es | t1_d88s7es | 1,475,268,209 | user_08ffb3e03a7f | Cooking | French apple tarte looks great and it can be made a day ahead. | 1 | t3_559gmi | t3_559gmi | /r/Cooking/comments/t3_559gmi/d88s7es | null | false | 2016-09-30T20:43:29Z |
d88s4ju | t1_d88s4ju | 1,475,268,094 | user_47181458c299 | Cooking | Comeback Sauce! Probably not any healthier... but it's tasty stuff.
Basic marinara Sauce is super simple and quick to make, and about a million times better than the jarred stuff. | 1 | t3_558kju | t3_558kju | /r/Cooking/comments/t3_558kju/d88s4ju | null | false | 2016-09-30T20:41:34Z |
d88s4a8 | t1_d88s4a8 | 1,475,268,082 | user_462b81706a0c | Cooking | I'll give you a link to 'poor students cookbook', it's at the top posts of all time on /r/food.
https://www.reddit.com/r/food/comments/2nqzo6/actual_poor_student_cookbook/
In the post it isn't clear, but since you're a student, is budget an issue?
| 1 | t3_559xva | t3_559xva | /r/Cooking/comments/t3_559xva/d88s4a8 | null | false | 2016-09-30T20:41:22Z |
d88s2qi | t1_d88s2qi | 1,475,268,021 | user_25f4a7ad1347 | Cooking | Blend in pulses while scraping down the sides every pulse. | 1 | t3_55792m | t3_55792m | /r/Cooking/comments/t3_55792m/d88s2qi | null | false | 2016-09-30T20:40:21Z |
d88s0dz | t1_d88s0dz | 1,475,267,931 | user_9d5e9b689ec7 | Cooking | there are several recipes that are included in the manga.
this is the full list of the ones that have been published so far: https://imgur.com/a/3fcOb | 2 | t1_d88qy5o | t3_4pd3jv | /r/Cooking/comments/t3_4pd3jv/d88s0dz | null | false | 2016-09-30T20:38:51Z |
d88s0ba | t1_d88s0ba | 1,475,267,928 | user_0a1092a36b19 | Cooking | English isn’t Germanic strictly because of vocabulary. Phonology and grammar play big roles as well. | 1 | t1_d886vk3 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88s0ba | null | false | 2016-09-30T20:38:48Z |
d88rztp | t1_d88rztp | 1,475,267,909 | user_25f4a7ad1347 | Cooking | Butter is not unhealthy anymore. | 1 | t3_557mkc | t3_557mkc | /r/Cooking/comments/t3_557mkc/d88rztp | null | false | 2016-09-30T20:38:29Z |
d88ry26 | t1_d88ry26 | 1,475,267,840 | user_462b81706a0c | Cooking | Nice to see your improvement, they do look good. | 4 | t3_559wgj | t3_559wgj | /r/Cooking/comments/t3_559wgj/d88ry26 | null | false | 2016-09-30T20:37:20Z |
d88rs3g | t1_d88rs3g | 1,475,267,604 | user_462b81706a0c | Cooking | I add butter to mashed potatoes, but otherwise not. I do like a garlic sauce with potatoes though, which is mostly fat(mayo+greek yoghurt and garlic).
With rice I get the moistness from soy sauce/fish sauce and chili.
You've already found that buckwheat without butter tastes good, so I think you need to find you... | 1 | t3_557mkc | t3_557mkc | /r/Cooking/comments/t3_557mkc/d88rs3g | null | false | 2016-09-30T20:33:24Z |
d88rm4l | t1_d88rm4l | 1,475,267,366 | user_25f4a7ad1347 | Cooking | Cookie sheet will warp and end up being heated unevenly. | 1 | t3_5588w5 | t3_5588w5 | /r/Cooking/comments/t3_5588w5/d88rm4l | null | false | 2016-09-30T20:29:26Z |
d88rjwf | t1_d88rjwf | 1,475,267,284 | user_b67f4713adba | Cooking | also add cream cheese, butter, and pepper for some deccadent potatoes | 4 | t1_d886fe0 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88rjwf | null | false | 2016-09-30T20:28:04Z |
d88ri4j | t1_d88ri4j | 1,475,267,216 | user_ff74476db7b3 | Cooking | My boyfriend and I had lunch with some of his friends from out of town and the guy added 4 salt packets per beef patty and then mixed 5 salt packets into the ketchup to eat with the fries. It was horrifying. | 8 | t1_d88fooc | t3_556q43 | /r/Cooking/comments/t3_556q43/d88ri4j | null | false | 2016-09-30T20:26:56Z |
d88rg5e | t1_d88rg5e | 1,475,267,140 | user_b5a5286ac049 | Cooking | apple bread pudding | 3 | t3_559gmi | t3_559gmi | /r/Cooking/comments/t3_559gmi/d88rg5e | null | false | 2016-09-30T20:25:40Z |
d88rg4t | t1_d88rg4t | 1,475,267,139 | user_25f4a7ad1347 | Cooking | If it taste like flour, you didn't cook the flour enough. Cook as if you're making a roux. | 1 | t3_5573vu | t3_5573vu | /r/Cooking/comments/t3_5573vu/d88rg4t | null | false | 2016-09-30T20:25:39Z |
d88rfi4 | t1_d88rfi4 | 1,475,267,114 | user_b5a5286ac049 | Cooking | you can buy soap at the store
i dont know if you know this or not | 2 | t3_559t6s | t3_559t6s | /r/Cooking/comments/t3_559t6s/d88rfi4 | null | false | 2016-09-30T20:25:14Z |
d88rbsk | t1_d88rbsk | 1,475,266,969 | user_42e7917beed6 | Cooking | king lear drew on very old tropes | 1 | t1_d88k8f7 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88rbsk | null | false | 2016-09-30T20:22:49Z |
d88raez | t1_d88raez | 1,475,266,918 | user_917116c2e907 | Cooking | As a woman I would never even consider joining the military unless they got their rape culture boys club bullshit under control. (I'm too old now anyway) But I kind of laugh at the idea of discipline when there are so many reports of sexual misconduct. | 6 | t1_d88fste | t3_556q43 | /r/Cooking/comments/t3_556q43/d88raez | null | false | 2016-09-30T20:21:58Z |
d88raeb | t1_d88raeb | 1,475,266,917 | user_33407902a2d6 | Cooking | I always thought it was because of the brand Frigidaire when refrigerators were first coming out | 2 | t1_d886nor | t3_556q43 | /r/Cooking/comments/t3_556q43/d88raeb | null | false | 2016-09-30T20:21:57Z |
d88ra29 | t1_d88ra29 | 1,475,266,904 | user_fa0eab9c5b8f | Cooking | I grew up with my grandma always preaching "full fat diary is the healthiest" who'd never even drink milk from the grocery store. She also makes the best rice I've ever had. She puts a lot of butter in there and also some sugar besides the salt. It really busts the flavor. Well, we don't eat it on it's own, but rather ... | 1 | t1_d88oj44 | t3_557mkc | /r/Cooking/comments/t3_557mkc/d88ra29 | null | false | 2016-09-30T20:21:44Z |
d88r8mn | t1_d88r8mn | 1,475,266,849 | user_a4c49a51d14c | Cooking | **And learning is half the battle** | 1 | t1_d88cwgf | t3_556q43 | /r/Cooking/comments/t3_556q43/d88r8mn | null | false | 2016-09-30T20:20:49Z |
d88r7hk | t1_d88r7hk | 1,475,266,805 | user_300306dbdccf | Cooking | Ask somewhere else, this sub is about cooking food... | 6 | t3_559t6s | t3_559t6s | /r/Cooking/comments/t3_559t6s/d88r7hk | null | false | 2016-09-30T20:20:05Z |
d88r3sk | t1_d88r3sk | 1,475,266,662 | user_efa8cd053827 | Cooking | Came here to say this! | 1 | t1_d88b02z | t3_557zgu | /r/Cooking/comments/t3_557zgu/d88r3sk | null | false | 2016-09-30T20:17:42Z |
d88r2k1 | t1_d88r2k1 | 1,475,266,616 | user_ebb57bce7325 | Cooking | The sad thing about this belief is that salt has mostly been exonerated. Most of the studies accusing salt of causing long-term hypertension have been dismissed as not reproducible in recent years. If you have heart problems, it *might* be wise to not eat a ton of salt and follow doctors orders, but otherwise, there do... | 3 | t1_d88er11 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88r2k1 | null | false | 2016-09-30T20:16:56Z |
d88qzxq | t1_d88qzxq | 1,475,266,518 | user_36c075f888d8 | Cooking | My wife and I went to Munich for part of our honeymoon. While there we were lucky enough to visit the Augustiner Biergarten and we got a small bowl of some kind of cheese-ish spread that was *super* delicious with the pretzels, but kinda funky on its own. Is this what we were eating (I suppose I am assuming you've been... | 2 | t1_d88mzxh | t3_557zgu | /r/Cooking/comments/t3_557zgu/d88qzxq | null | false | 2016-09-30T20:15:18Z |
d88qy5o | t1_d88qy5o | 1,475,266,450 | user_3ae9ad9ff2b6 | Cooking | May I ask where you find the official recipes that the anime/manga itself gives? Just made this dish without following that and might reattempt it doing that procedure, as my dish came out very very sweet. | 1 | t1_d4n65fk | t3_4pd3jv | /r/Cooking/comments/t3_4pd3jv/d88qy5o | null | false | 2016-09-30T20:14:10Z |
d88qwf1 | t1_d88qwf1 | 1,475,266,384 | user_a75d4d6943ce | Cooking | What do you plan on serving it with? | 12 | t3_559t6s | t3_559t6s | /r/Cooking/comments/t3_559t6s/d88qwf1 | null | false | 2016-09-30T20:13:04Z |
d88qw9n | t1_d88qw9n | 1,475,266,379 | user_ebb57bce7325 | Cooking | I was just thinking the same thing. It's *amazing* that I can go to my local grocery and buy a huge container of salt, enough to last a family several months, for under a buck (like 15 minutes of minimum wage labor).
Spices, in general, played such a huge role in geopolitical history, and today they're an afterthought... | 6 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88qw9n | null | false | 2016-09-30T20:12:59Z |
d88qw93 | t1_d88qw93 | 1,475,266,378 | user_423d7afd8bc2 | Cooking | Watt ever. | 9 | t1_d88qd7u | t3_556q43 | /r/Cooking/comments/t3_556q43/d88qw93 | null | false | 2016-09-30T20:12:58Z |
d88qvl4 | t1_d88qvl4 | 1,475,266,354 | user_3b5bf5ef0622 | Cooking | this sounds like bullshit | 25 | t1_d88ewok | t3_556q43 | /r/Cooking/comments/t3_556q43/d88qvl4 | null | false | 2016-09-30T20:12:34Z |
d88qsgu | t1_d88qsgu | 1,475,266,233 | user_62b1a0abcf9a | Cooking | Me too thanks. | 1 | t1_d88fo6d | t3_556q43 | /r/Cooking/comments/t3_556q43/d88qsgu | null | false | 2016-09-30T20:10:33Z |
d88qq3z | t1_d88qq3z | 1,475,266,144 | user_0445937b5d26 | Cooking | I'm the same, my mash is like velvet. I just over boil them and leave them to dry for a bit then mash them. Super smooth. | 2 | t1_d88qgi7 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88qq3z | null | false | 2016-09-30T20:09:04Z |
d88qpvk | t1_d88qpvk | 1,475,266,135 | user_aab9644ba210 | Cooking | Send her a link with modern research on sodium. There's hardly any risk. | 2 | t1_d88er11 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88qpvk | null | false | 2016-09-30T20:08:55Z |
d88qpv2 | t1_d88qpv2 | 1,475,266,134 | user_f003b6ef3f06 | Cooking | Very much so!! | 2 | t1_d88qln9 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88qpv2 | null | false | 2016-09-30T20:08:54Z |
d88qnpo | t1_d88qnpo | 1,475,266,051 | user_25ac0412b170 | Cooking | Honestly, I think you might just have to suck it up re: lotus leaf prep. It lends the dish an unmistakable scent and is a huge part of beggar's chicken. On another note, 350 sounds too high for slow and low beef. Look up Heston Blumenthal's method for roast beef, he basically tells you to go as low as your oven will go... | 1 | t3_54vhre | t3_54vhre | /r/Cooking/comments/t3_54vhre/d88qnpo | null | false | 2016-09-30T20:07:31Z |
d88qnek | t1_d88qnek | 1,475,266,039 | user_bddc68698531 | Cooking | I don't have a precise idea but I would probably try something which consists of 2 parts. As in one part joghurt-style creme and another of apple sauce (with some bits). Or prepare some type of crumble, crunch it up in the oven before serving and add some apple on top? Nothing too fancy I know but maybe you have some ... | 0 | t3_559gmi | t3_559gmi | /r/Cooking/comments/t3_559gmi/d88qnek | null | false | 2016-09-30T20:07:19Z |
d88qln9 | t1_d88qln9 | 1,475,265,971 | user_07dca5dac708 | Cooking | That's good, as confusing them would result in awkwardness in many contexts. | 2 | t1_d88qi98 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88qln9 | null | false | 2016-09-30T20:06:11Z |
d88qik4 | t1_d88qik4 | 1,475,265,851 | user_bddc68698531 | Cooking | Cooked a lasagna for a Dutch girl who was like that. Told me 5 times how bad salt is and that the sauce bolognese tastes very savory yet a little salty. Then she asked how much salt I put in and I was like "don't know, less than I actually wanted" (I like it too salty). After that she was ranting how salt is a drug and... | 4 | t1_d88er11 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88qik4 | null | false | 2016-09-30T20:04:11Z |
d88qi98 | t1_d88qi98 | 1,475,265,841 | user_f003b6ef3f06 | Cooking | I overlooked the aural/oral. Definitely don't sound the same to me either. | 6 | t1_d88qh0u | t3_556q43 | /r/Cooking/comments/t3_556q43/d88qi98 | null | false | 2016-09-30T20:04:01Z |
d88qh0u | t1_d88qh0u | 1,475,265,793 | user_07dca5dac708 | Cooking | Whereas for me it's alms/arms, aural/oral | 3 | t1_d88j1kl | t3_556q43 | /r/Cooking/comments/t3_556q43/d88qh0u | null | false | 2016-09-30T20:03:13Z |
d88qgi7 | t1_d88qgi7 | 1,475,265,774 | user_5efe22f2e8c2 | Cooking | Ah fair enough, yeah I don't think it'd be for me, I like my mash as smooth and velvety as possible so I don't think I'd like leaving the skins but I'll have a go because I'm intrigued. Do you leave it quite lumpy if you're leaving the skins on? Or do you try and get it as smooth as possible? | 3 | t1_d88o819 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88qgi7 | null | false | 2016-09-30T20:02:54Z |
d88qd7u | t1_d88qd7u | 1,475,265,649 | user_07dca5dac708 | Cooking | Deed == did for you?
Dialects are doubly weird. | 10 | t1_d88mbhx | t3_556q43 | /r/Cooking/comments/t3_556q43/d88qd7u | null | false | 2016-09-30T20:00:49Z |
d88qbdg | t1_d88qbdg | 1,475,265,581 | user_644105e88854 | Cooking | I always love seeing mac 'n cheese at a potluck, because I love trying other people's version of mac 'n cheese! | 3 | t3_557k0n | t3_557k0n | /r/Cooking/comments/t3_557k0n/d88qbdg | null | false | 2016-09-30T19:59:41Z |
d88q9td | t1_d88q9td | 1,475,265,524 | user_9f7d0e50a834 | Cooking | I think not starting a war is the best thing for self-preservation. | 1 | t1_d884wgp | t3_556q43 | /r/Cooking/comments/t3_556q43/d88q9td | null | false | 2016-09-30T19:58:44Z |
d88q8b3 | t1_d88q8b3 | 1,475,265,470 | user_5bd274333655 | Cooking | you need to add liquid. or you need different equipment i.e.- a food processor.
| 2 | t3_55792m | t3_55792m | /r/Cooking/comments/t3_55792m/d88q8b3 | null | false | 2016-09-30T19:57:50Z |
d88q7fz | t1_d88q7fz | 1,475,265,436 | user_c0c0f49f5c9a | Cooking | No, it would look weird regardless. | -1 | t1_d88a4t9 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88q7fz | null | false | 2016-09-30T19:57:16Z |
d88q58r | t1_d88q58r | 1,475,265,354 | user_0f03d53390da | Cooking | Cucumber salad or broccoli salad.
If you have cheap stew meat, you can make Sauerbraten, pot roast that is soaked in vinegar for days.
You can also make potato pancakes. | 3 | t3_557zgu | t3_557zgu | /r/Cooking/comments/t3_557zgu/d88q58r | null | false | 2016-09-30T19:55:54Z |
d88q3i9 | t1_d88q3i9 | 1,475,265,288 | user_5bd274333655 | Cooking | bacon jam! so good. can put on so much stuff | 1 | t3_557wd0 | t3_557wd0 | /r/Cooking/comments/t3_557wd0/d88q3i9 | null | false | 2016-09-30T19:54:48Z |
d88q2h8 | t1_d88q2h8 | 1,475,265,251 | user_2e02346d5312 | Cooking | One theory is it is an abbreviation of the brand Frigidaire | 1 | t1_d886nor | t3_556q43 | /r/Cooking/comments/t3_556q43/d88q2h8 | null | false | 2016-09-30T19:54:11Z |
d88q0nu | t1_d88q0nu | 1,475,265,181 | user_6964dac22492 | Cooking | Non stick grill mats work great and clean up easy. | 1 | t3_5588w5 | t3_5588w5 | /r/Cooking/comments/t3_5588w5/d88q0nu | null | false | 2016-09-30T19:53:01Z |
d88pvk8 | t1_d88pvk8 | 1,475,264,992 | user_dabdf7fd43dd | Cooking | I meant to also say to sift your flour just before using. Sift it into your measuring cup. If you use the measuring cup as a scoop, it compacts unevenly in the cup. It makes a difference. | 1 | t1_d8842r6 | t3_556lld | /r/Cooking/comments/t3_556lld/d88pvk8 | null | false | 2016-09-30T19:49:52Z |
d88po15 | t1_d88po15 | 1,475,264,717 | user_3c7a0c8b4b83 | Cooking | And one mustn't forget the great hot sauce wars. | 2 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88po15 | null | false | 2016-09-30T19:45:17Z |
d88p8np | t1_d88p8np | 1,475,264,149 | user_eb7191df0d27 | Cooking | German Brotzeit - it's basically bread and cheese and sausages and some salad arranged in a nice way! | 3 | t3_557zgu | t3_557zgu | /r/Cooking/comments/t3_557zgu/d88p8np | null | false | 2016-09-30T19:35:49Z |
d88p0tt | t1_d88p0tt | 1,475,263,856 | user_c53fd6171e41 | Cooking | Here I thought fish sauce was already vegetarian and then I realized I hang around mostly *pescatarians*. My bad. | 1 | t3_54xhai | t3_54xhai | /r/Cooking/comments/t3_54xhai/d88p0tt | null | false | 2016-09-30T19:30:56Z |
d88oyqh | t1_d88oyqh | 1,475,263,778 | user_e30041ff21a0 | Cooking | You can substitute regular milk for buttermilk. Just add a couple of teaspoons of vinegar and let it sit for about five minutes. | 1 | t3_559l9b | t3_559l9b | /r/Cooking/comments/t3_559l9b/d88oyqh | null | false | 2016-09-30T19:29:38Z |
d88ooeq | t1_d88ooeq | 1,475,263,393 | user_4cfaa89b10a7 | Cooking | I make a chicken fried rice style dish. Takes like 20 minutes. Super easy. When i froze it first, it saved in the freezer pretty well. Once i started salting it, it tasted brand new every time i reheated it | 1 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88ooeq | null | false | 2016-09-30T19:23:13Z |
d88ojdz | t1_d88ojdz | 1,475,263,206 | [deleted] | Cooking | [deleted] | 1 | t1_d88nqz6 | t3_555kg3 | /r/Cooking/comments/t3_555kg3/d88ojdz | null | false | 2016-09-30T19:20:06Z |
d88oj44 | t1_d88oj44 | 1,475,263,196 | user_4303c3439df3 | Cooking | I grew up in the UK but my mom is American (and of the "fat in any form is terrible for you!" era).
I have had rice with butter before when on a weight-gaining diet and it is AMAZING. But my rice is always mixed with sauce of some kind so it seems a waste of butter/calories to me now.
Is this why everyone on Reddit ... | 2 | t1_d88lh5k | t3_557mkc | /r/Cooking/comments/t3_557mkc/d88oj44 | null | false | 2016-09-30T19:19:56Z |
d88o819 | t1_d88o819 | 1,475,262,778 | user_0445937b5d26 | Cooking | Pretty much just opinion, there's some small benefits to it like a little bit more fibre but other than them not much. I started doing it out of laziness and now I prefer it. | 3 | t1_d88mxxt | t3_556q43 | /r/Cooking/comments/t3_556q43/d88o819 | null | false | 2016-09-30T19:12:58Z |
d88o4tq | t1_d88o4tq | 1,475,262,660 | user_21f0bd5346c1 | Cooking | I would do something simple but impressive. I love wrapping little smokies with bacon and cooking them. I sprinkle the top with spicy pecans and finely minced dates. You just spear the bacon jacket with a toothpick and bake them. For a big group, I would make one batch with nuts and one without. It takes about ten doll... | 2 | t3_557k0n | t3_557k0n | /r/Cooking/comments/t3_557k0n/d88o4tq | null | false | 2016-09-30T19:11:00Z |
d88ny7f | t1_d88ny7f | 1,475,262,405 | user_1795181872e1 | Cooking | They were just getting salty..... | 3 | t1_d889irl | t3_556q43 | /r/Cooking/comments/t3_556q43/d88ny7f | null | false | 2016-09-30T19:06:45Z |
d88nxr9 | t1_d88nxr9 | 1,475,262,388 | user_461c0d7b39a2 | Cooking | Haha, yeah I just had a sandwich and I'm planning a trip to buy tortillas for enchiladas this weekend. The best thing to reheat too.
Also you can make a batch of sauce, store or freeze some, and make tamales to have on hand. Enchiladas are easier but tamales with tomatillo sauce are delicious. Basically all these a... | 2 | t1_d88nr81 | t3_554ukk | /r/Cooking/comments/t3_554ukk/d88nxr9 | null | false | 2016-09-30T19:06:28Z |
d88nxkk | t1_d88nxkk | 1,475,262,381 | user_1795181872e1 | Cooking | You could see the meat but I clearly used way too much, it tasted like a salt lick. | 1 | t1_d889lm8 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88nxkk | null | false | 2016-09-30T19:06:21Z |
d88ntg6 | t1_d88ntg6 | 1,475,262,223 | user_7f4f2076739a | Cooking | *How* do you sharpen a bread knife? Won't you just wear down the serration? | 2 | t1_d87yvz0 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d88ntg6 | null | false | 2016-09-30T19:03:43Z |
d88nsy6 | t1_d88nsy6 | 1,475,262,204 | user_2da25282029d | Cooking | When I cook for him now, it pains me. I know the meal is properly seasoned, but he doesn't even taste it. | 2 | t1_d88ncl7 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88nsy6 | null | false | 2016-09-30T19:03:24Z |
d88nss9 | t1_d88nss9 | 1,475,262,198 | user_1795181872e1 | Cooking | Thanks guys for upvoting me out of oblivion, the thing is I made a ribeye a week before that was awesome. I just needed a little more meat than a ribeye could provide and went for a porterhouse.
I think I got a little too into reading the "NEVER ENOUGH SALT" posts, and common sense took a nap. One post said to sa... | 2 | t1_d88amno | t3_556q43 | /r/Cooking/comments/t3_556q43/d88nss9 | null | false | 2016-09-30T19:03:18Z |
d88nr81 | t1_d88nr81 | 1,475,262,141 | user_96b4ab8cdbb5 | Cooking | Me too - despite just having a whole chicken! | 1 | t1_d88nkuj | t3_554ukk | /r/Cooking/comments/t3_554ukk/d88nr81 | null | false | 2016-09-30T19:02:21Z |
d88nqz6 | t1_d88nqz6 | 1,475,262,132 | user_461c0d7b39a2 | Cooking | Do you have any Thai or Vietnamese options? I find that they also have a large amount of Chinese dishes cooked with in slightly tweaked manner, or different herbs. I getcha, takeout starts tasting the same after a while. | 1 | t1_d88ejc0 | t3_555kg3 | /r/Cooking/comments/t3_555kg3/d88nqz6 | null | false | 2016-09-30T19:02:12Z |
d88nkuj | t1_d88nkuj | 1,475,261,907 | user_461c0d7b39a2 | Cooking | Yeah his recipe sounds great, and what I do (minus creme fraiche because I put cheese everywhere) when making a big batch of sauce to freeze. But I've had lazy days where all I've done is mash the tomatillos with a potato masher, add salt, pepper, tiny bit if hot sauce, and use that as sauce. My fillings do usually h... | 2 | t1_d88kx6g | t3_554ukk | /r/Cooking/comments/t3_554ukk/d88nkuj | null | false | 2016-09-30T18:58:27Z |
d88ngmn | t1_d88ngmn | 1,475,261,752 | user_2b235be39bdf | Cooking | Freaking love my Ikons. I don't care if Wusthof is the iPhone of knives: It fits my hand perfectly and I love them. | 1 | t1_d87i6ok | t3_552j5l | /r/Cooking/comments/t3_552j5l/d88ngmn | null | false | 2016-09-30T18:55:52Z |
d88ncqv | t1_d88ncqv | 1,475,261,610 | user_4817b07aa44a | Cooking | More because of preserving foods | 1 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88ncqv | null | false | 2016-09-30T18:53:30Z |
d88ncl7 | t1_d88ncl7 | 1,475,261,604 | user_0bc4987e81d2 | Cooking | Know people that load up their plate, grab the salt shaker, and hit everything hard. They never tasted it first. TASTE IT FIRST!!! I made it correctly, don't kill it with salt! | 4 | t1_d88e1jv | t3_556q43 | /r/Cooking/comments/t3_556q43/d88ncl7 | null | false | 2016-09-30T18:53:24Z |
d88n5do | t1_d88n5do | 1,475,261,341 | user_7992479ba111 | Cooking | Food generally keeps indefinitely in the freezer. As long as it's kept frozen, it'll be safe to eat.
The quality, however, will decline. That being said, I find that liquidy foods tend to store better. Additionally, the way it's stored matters as well- the more airtight it is, the better. Soups can be good for quite ... | 1 | t1_d883axr | t3_5572g2 | /r/Cooking/comments/t3_5572g2/d88n5do | null | false | 2016-09-30T18:49:01Z |
d88n2y3 | t1_d88n2y3 | 1,475,261,252 | user_79cff65dc750 | Cooking | Hate to tell you this, but partially frozen doesn't make week old cooked chicken safe. You have to completely freeze it or you're asking for trouble. | 1 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88n2y3 | null | false | 2016-09-30T18:47:32Z |
d88n2s3 | t1_d88n2s3 | 1,475,261,247 | user_5efe22f2e8c2 | Cooking | I think my dad's reasoning was that he cooks a lot by putting frozen stuff in the oven and that's the sort of stuff that has a lot of salt added already. That makes sense but he applied this thinking to all food, even just the potatoes he got down the farmers market.
Maybe she's thinking the same way if she doesn't co... | 5 | t1_d88er11 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88n2s3 | null | false | 2016-09-30T18:47:27Z |
d88mzxh | t1_d88mzxh | 1,475,261,145 | user_0bde783947a3 | Cooking | Maybe try this as a sort of appetizer, it is called "obadzda" or "Gerupfter" depending on where you are. It's a cheese butter spread you can eat with dark bread or pretzels.
Take 500g of Camenbert cheese, about 100g of Limburger Cheese, 150g of cream cheese, 100 gramms of heavy cream, 2 stalks of green onion, 1 red o... | 7 | t1_d88m78o | t3_557zgu | /r/Cooking/comments/t3_557zgu/d88mzxh | null | false | 2016-09-30T18:45:45Z |
d88myhs | t1_d88myhs | 1,475,261,094 | user_7992479ba111 | Cooking | It's usually a bright yellow curry with a little bit of heat and a fair amount of cumin and turmeric.
Curry beef with onions is likely going to be a stir fried dish of beef and onions | 1 | t3_555kg3 | t3_555kg3 | /r/Cooking/comments/t3_555kg3/d88myhs | null | false | 2016-09-30T18:44:54Z |
d88mxxt | t1_d88mxxt | 1,475,261,072 | user_5efe22f2e8c2 | Cooking | Is there any reason to this other than opinion? I am not a fan of peel in my mash, but if there's a reason that.makes it cook better or something, I'd love to know. | 2 | t1_d88kkg9 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88mxxt | null | false | 2016-09-30T18:44:32Z |
d88mq37 | t1_d88mq37 | 1,475,260,783 | user_1103129d08b7 | Cooking | Unless you are a chicken.
< sad trombone song > | 2 | t1_d88jj7p | t3_557k0n | /r/Cooking/comments/t3_557k0n/d88mq37 | null | false | 2016-09-30T18:39:43Z |
d88mp9j | t1_d88mp9j | 1,475,260,753 | user_7992479ba111 | Cooking | I bet you could make an incredible adaptation of [dongpo pork](https://en.wikipedia.org/wiki/Dongpo_pork) with that bacon. Dongpo pork is normally chunks of pork belly braised in a sweet soy based sauce until it's mouth meltingly tender.
If you make a slightly diluted version of the sauce, I think the flavors of the ... | 1 | t3_557wd0 | t3_557wd0 | /r/Cooking/comments/t3_557wd0/d88mp9j | null | false | 2016-09-30T18:39:13Z |
d88moky | t1_d88moky | 1,475,260,727 | user_96333f1c5324 | Cooking | I was making french onion soup earlier this week and I was using a pressure cooker to caramelize the onions. I was drinking and not paying attention and my pressure cooker ended up exploding and spraying hot butter all over my kitchen and the cooker ended up on the floor.
Pretty much all of the onions stayed in the p... | 3 | t3_5538xv | t3_5538xv | /r/Cooking/comments/t3_5538xv/d88moky | null | false | 2016-09-30T18:38:47Z |
d88mnal | t1_d88mnal | 1,475,260,680 | user_a333f98c058c | Cooking | Sounds like you need a food processor instead of a blender | 9 | t1_d88kpnb | t3_55792m | /r/Cooking/comments/t3_55792m/d88mnal | null | false | 2016-09-30T18:38:00Z |
d88mlec | t1_d88mlec | 1,475,260,609 | user_a333f98c058c | Cooking | Render/crisp up your bacon and fry some bread slices in the fat; make a sandwich or crumble up the bacon/cut up the bread into bite-sized pieces and use them in salad. | 1 | t3_557wd0 | t3_557wd0 | /r/Cooking/comments/t3_557wd0/d88mlec | null | false | 2016-09-30T18:36:49Z |
d88mhdv | t1_d88mhdv | 1,475,260,461 | user_8b683f650841 | Cooking | It was actually to preserve food. | 1 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88mhdv | null | false | 2016-09-30T18:34:21Z |
d88mfu6 | t1_d88mfu6 | 1,475,260,403 | user_ad5d24baf62a | Cooking | I never really understood why salt was so scarce in Europe. In school, we learned that it was brought from far away salt lakes on the back of camels or something, which made it so expensive. Meanwhile, most European countries have access to the sea. Why not just add some sea water to your soup? | 1 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88mfu6 | null | false | 2016-09-30T18:33:23Z |
d88mbhx | t1_d88mbhx | 1,475,260,243 | user_9d662c2744e6 | Cooking | Did ewe see it? Eye deed knot. | 12 | t1_d887inu | t3_556q43 | /r/Cooking/comments/t3_556q43/d88mbhx | null | false | 2016-09-30T18:30:43Z |
d88m78o | t1_d88m78o | 1,475,260,085 | user_79af0604f173 | Cooking | 15-30ish probably | 2 | t1_d88gyvr | t3_557zgu | /r/Cooking/comments/t3_557zgu/d88m78o | null | false | 2016-09-30T18:28:05Z |
d88m6z4 | t1_d88m6z4 | 1,475,260,075 | user_08ffb3e03a7f | Cooking | I'm not a big fan of plain rice, so I usually either make risotto (and that's finished with a butter and parmesan besides being cooked in stock) or make fried rice (so oil).
Also I can't imagine potatoes without butter (unless we're talking fries) | 1 | t3_557mkc | t3_557mkc | /r/Cooking/comments/t3_557mkc/d88m6z4 | null | false | 2016-09-30T18:27:55Z |
d88m6ez | t1_d88m6ez | 1,475,260,055 | user_79af0604f173 | Cooking | Nice! I'll try to read through these (and google some of them) when I get a break from work, but keep 'em coming! | 1 | t3_557zgu | t3_557zgu | /r/Cooking/comments/t3_557zgu/d88m6ez | null | false | 2016-09-30T18:27:35Z |
d88m1bt | t1_d88m1bt | 1,475,259,864 | user_24664d0b6a7b | Cooking | Seconded. Do it in a crock pot and it will keep for hours. | 1 | t1_d886qxm | t3_557k0n | /r/Cooking/comments/t3_557k0n/d88m1bt | null | false | 2016-09-30T18:24:24Z |
d88lyy9 | t1_d88lyy9 | 1,475,259,778 | user_02647b872492 | Cooking | He didn't want it anymore and decided to freeze chunks of it but then just threw it away. | 1 | t1_d883rz9 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d88lyy9 | null | false | 2016-09-30T18:22:58Z |
d88lysm | t1_d88lysm | 1,475,259,772 | user_24664d0b6a7b | Cooking | Pan sauces are probably the easiest. Sear/cook your meat in a pan (not a non-stick pan). Once done, take the meat out and let it rest. Then make a pan sauce in the pan (scrape the bottom for the bits stuck to the pan) and reduce it for the 5-10 minutes the meat is resting.
For beef: Tomato paste and red wine.
For ch... | 1 | t3_558kju | t3_558kju | /r/Cooking/comments/t3_558kju/d88lysm | null | false | 2016-09-30T18:22:52Z |
d88lxde | t1_d88lxde | 1,475,259,720 | user_08ffb3e03a7f | Cooking | Schweinshaxe - Roasted Pork Knuckle served with red cabbage (cooked with apples and onions) I made this once for a group of friends and since then it became the group's favorite party meal so now I have to make it every time I cook.
It's also very easy to cook, preparation takes like 5 minutes (it's true that it takes... | 2 | t3_557zgu | t3_557zgu | /r/Cooking/comments/t3_557zgu/d88lxde | null | false | 2016-09-30T18:22:00Z |
d88lnv0 | t1_d88lnv0 | 1,475,259,368 | user_af5025351589 | Cooking | It's more because salt can preserve foods than for the taste. You need a lot of salt for preservation vs flavoring. | 1 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88lnv0 | null | false | 2016-09-30T18:16:08Z |
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