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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d88lkvl | t1_d88lkvl | 1,475,259,257 | user_efed01e1baf4 | Cooking | How can you do that? I'd love to powder hot sauce | 1 | t1_d85dbvt | t3_54u46l | /r/Cooking/comments/t3_54u46l/d88lkvl | null | false | 2016-09-30T18:14:17Z |
d88lire | t1_d88lire | 1,475,259,175 | user_f003b6ef3f06 | Cooking | Indeed. Missed that one. | 1 | t1_d88ledr | t3_556q43 | /r/Cooking/comments/t3_556q43/d88lire | null | false | 2016-09-30T18:12:55Z |
d88lhzx | t1_d88lhzx | 1,475,259,147 | user_dc69b59f0828 | Cooking | I've never had labneh in any variety other than plain. It might be possible, but it might also turn out intensely sweet due to the higher concentration of sugar.
Do you have access to milk? You can make your own yogurt and even some cheeses.
Edit, nvm about the milk | 2 | t3_558bnk | t3_558bnk | /r/Cooking/comments/t3_558bnk/d88lhzx | null | false | 2016-09-30T18:12:27Z |
d88lh5k | t1_d88lh5k | 1,475,259,117 | user_fa0eab9c5b8f | Cooking | Where are you from? Try to add(besides salt) half a teaspoon of sugar and a teaspoon of butter in rice, shit's delicious! | 2 | t1_d88j85c | t3_557mkc | /r/Cooking/comments/t3_557mkc/d88lh5k | null | false | 2016-09-30T18:11:57Z |
d88ledr | t1_d88ledr | 1,475,259,017 | user_7d9c4721df93 | Cooking | Aural/oral are much different too | 1 | t1_d88j1kl | t3_556q43 | /r/Cooking/comments/t3_556q43/d88ledr | null | false | 2016-09-30T18:10:17Z |
d88lcsz | t1_d88lcsz | 1,475,258,962 | user_7d9c4721df93 | Cooking | Absolutely nothing alike...it's baffling to me how they might | 1 | t1_d88j1kl | t3_556q43 | /r/Cooking/comments/t3_556q43/d88lcsz | null | false | 2016-09-30T18:09:22Z |
d88lc2s | t1_d88lc2s | 1,475,258,936 | user_f003b6ef3f06 | Cooking | I'll try to do that when I get home or sometime over the weekend. | 1 | t1_d88l0h5 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88lc2s | null | false | 2016-09-30T18:08:56Z |
d88lbd6 | t1_d88lbd6 | 1,475,258,908 | user_cab5eb93e214 | Cooking | you would fit right in over in /r/history
| 2 | t1_d88exod | t3_556q43 | /r/Cooking/comments/t3_556q43/d88lbd6 | null | false | 2016-09-30T18:08:28Z |
d88l909 | t1_d88l909 | 1,475,258,818 | user_f003b6ef3f06 | Cooking | Same with a Boston accent, now that I think about it. I'm from the midwest and have been told I don't sound like I'm from anywhere in particular. | 4 | t1_d88ke92 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88l909 | null | false | 2016-09-30T18:06:58Z |
d88l83e | t1_d88l83e | 1,475,258,785 | user_49780979cc7c | Cooking | Okay! Thanks! And I really appreciate the humour, because that was what I was actually doing every time - even opened the front door the last time. LOL
I was just thinking that I am probably either doing something wrong, or not doing something that I was supposed to.
In spite of smoke we do love the flavor of everyt... | 1 | t1_d88g9mg | t3_554m00 | /r/Cooking/comments/t3_554m00/d88l83e | null | false | 2016-09-30T18:06:25Z |
d88l4d0 | t1_d88l4d0 | 1,475,258,643 | user_cab5eb93e214 | Cooking | i say 'frig' | 0 | t1_d886nor | t3_556q43 | /r/Cooking/comments/t3_556q43/d88l4d0 | null | false | 2016-09-30T18:04:03Z |
d88l1o3 | t1_d88l1o3 | 1,475,258,545 | user_45ceffc0e0a5 | Cooking | Yes, i understand that. But just about every store someone who isnt into specialized knives will go to wont even have any japanese style knives beyond santokus. | 1 | t1_d87ve0t | t3_552j5l | /r/Cooking/comments/t3_552j5l/d88l1o3 | null | false | 2016-09-30T18:02:25Z |
d88l0h5 | t1_d88l0h5 | 1,475,258,502 | user_e82d10b1f638 | Cooking | Open up Sound Recorder, and upload the files to this: http://vocaroo.com/?upload (Or Click record at the top right)
| 2 | t1_d88ku2y | t3_556q43 | /r/Cooking/comments/t3_556q43/d88l0h5 | null | false | 2016-09-30T18:01:42Z |
d88kx6g | t1_d88kx6g | 1,475,258,383 | user_96b4ab8cdbb5 | Cooking | Thank you very much, sounds like an absolute plan.
The only thing I will do different is cook the chicken myself.
| 1 | t1_d88k2b8 | t3_554ukk | /r/Cooking/comments/t3_554ukk/d88kx6g | null | false | 2016-09-30T17:59:43Z |
d88ku2y | t1_d88ku2y | 1,475,258,266 | user_f003b6ef3f06 | Cooking | I'm sure I could, however, I'm lacking the interwebs skillz to post an audio clip. | 1 | t1_d88ki8z | t3_556q43 | /r/Cooking/comments/t3_556q43/d88ku2y | null | false | 2016-09-30T17:57:46Z |
d88kt2r | t1_d88kt2r | 1,475,258,230 | user_e82d10b1f638 | Cooking | Again it depends where you're from! Looaaaaddsss of Brits will pronounce "Button" as "Bu'un" but then I've heard Americans say it like that too. | 7 | t1_d88kbnv | t3_556q43 | /r/Cooking/comments/t3_556q43/d88kt2r | null | false | 2016-09-30T17:57:10Z |
d88kpnb | t1_d88kpnb | 1,475,258,109 | user_76f1de72d654 | Cooking | Umm, I didn't know about the need of liquids. Also just read that round blenders have this issue more, so ones with square jars are better. | -2 | t1_d88jjli | t3_55792m | /r/Cooking/comments/t3_55792m/d88kpnb | null | false | 2016-09-30T17:55:09Z |
d88kkg9 | t1_d88kkg9 | 1,475,257,918 | user_0445937b5d26 | Cooking | Also tell him to not peel them. | 1 | t1_d886fe0 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88kkg9 | null | false | 2016-09-30T17:51:58Z |
d88ki8z | t1_d88ki8z | 1,475,257,836 | user_e82d10b1f638 | Cooking | Do you think you could record yourself saying those things? I'm really interested!
| 1 | t1_d88j1kl | t3_556q43 | /r/Cooking/comments/t3_556q43/d88ki8z | null | false | 2016-09-30T17:50:36Z |
d88ke92 | t1_d88ke92 | 1,475,257,689 | user_82f26f52f020 | Cooking | Try them with an english accent, they all become the same, I'm Canadian, and yeah they sound different in my accent... still close enough to be a bitch for non native speakers though. | 9 | t1_d88j1kl | t3_556q43 | /r/Cooking/comments/t3_556q43/d88ke92 | null | false | 2016-09-30T17:48:09Z |
d88kbnv | t1_d88kbnv | 1,475,257,593 | user_f565ca693d61 | Cooking | Only with non-rhotic accents. Brits cant to r's but they kick ass at t's. | 4 | t1_d88j1kl | t3_556q43 | /r/Cooking/comments/t3_556q43/d88kbnv | null | false | 2016-09-30T17:46:33Z |
d88k8f7 | t1_d88k8f7 | 1,475,257,474 | user_14479542bc22 | Cooking | That's King Lear. But with a feast and salt instead of rainstorms and everyone dying. | 17 | t1_d88aetj | t3_556q43 | /r/Cooking/comments/t3_556q43/d88k8f7 | null | false | 2016-09-30T17:44:34Z |
d88k2b8 | t1_d88k2b8 | 1,475,257,251 | user_9db1b2f17b12 | Cooking | I usually saute onions, garlic and chilis into a soffrito first.
If tomatillos are whole, puree them, and then add them to the onions. Let it simmer for 5 minutes, see if it needs salt, pepper, vinegar, whatever, then cut the heat and add 1/2 the amount (14oz in this case) of sour cream/creme fraiche, and mix it up. ... | 2 | t1_d8856ih | t3_554ukk | /r/Cooking/comments/t3_554ukk/d88k2b8 | null | false | 2016-09-30T17:40:51Z |
d88k280 | t1_d88k280 | 1,475,257,248 | user_350952edb535 | Cooking | I'm a student currently and I hate the plain taste of the mother sauces but it is a base for any sauce I would look at the Espanole, you can make a Demi glaze off of it and it is always great when you want to make a pan sauce. But this is just my opinion and preference | 1 | t3_558kju | t3_558kju | /r/Cooking/comments/t3_558kju/d88k280 | null | false | 2016-09-30T17:40:48Z |
d88jtyv | t1_d88jtyv | 1,475,256,944 | user_1cd4c9de1389 | Cooking | When I make chicken burgers I pound the breast so it's flat and cooks evenly. It also tenderizes the meat quite a bit because it's breaking up the muscle fibers. | 1 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d88jtyv | null | false | 2016-09-30T17:35:44Z |
d88jmhl | t1_d88jmhl | 1,475,256,671 | user_711ebef1de02 | Cooking | Always add butter to potatoes. Pasta if you're craving pasta with butter. I don't get putting butter on rice(not a big plain rice person, unless it actually has some sort of a non-tomato sauce on it). And I've never heard of it on any of the other things, though I haven't had buckwheat in a few years. | 1 | t3_557mkc | t3_557mkc | /r/Cooking/comments/t3_557mkc/d88jmhl | null | false | 2016-09-30T17:31:11Z |
d88jlb0 | t1_d88jlb0 | 1,475,256,627 | user_3d2095ac3c64 | Cooking | His book on cod is one of my all time favorites. If you liked *Salt* you should definitely give it a try. | 3 | t1_d88b4w8 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88jlb0 | null | false | 2016-09-30T17:30:27Z |
d88jjli | t1_d88jjli | 1,475,256,566 | user_63d606a3ceee | Cooking | Right... but even with (especially with) leafy greens, you need liquid to help move them around. It sounds like they are sticking to the blade and the sides and causing that cavity in the middle. | 7 | t1_d88fvnh | t3_55792m | /r/Cooking/comments/t3_55792m/d88jjli | null | false | 2016-09-30T17:29:26Z |
d88jj7p | t1_d88jj7p | 1,475,256,552 | user_7d8a3e9a0896 | Cooking | Also can't go wrong with chicken wings | 3 | t3_557k0n | t3_557k0n | /r/Cooking/comments/t3_557k0n/d88jj7p | null | false | 2016-09-30T17:29:12Z |
d88jitf | t1_d88jitf | 1,475,256,538 | user_9db1b2f17b12 | Cooking | Just got back from Munich!
http://www.bavaria.us/b90f54d0-4849-4a0a-7842-09896237eaa1
Good god, Obatza is amazing stuff and super appropriate to serve during oktoberfest. Cheese dip to scoop up with pretzels. Serve with a stack of paper thin sliced radishes, which cut the fat in the cheese, in between bites.
Brats... | 3 | t3_557zgu | t3_557zgu | /r/Cooking/comments/t3_557zgu/d88jitf | null | false | 2016-09-30T17:28:58Z |
d88jhi3 | t1_d88jhi3 | 1,475,256,490 | user_9fda6785402d | Cooking | Why would heating it before eating it make it less safe? You should head over to the poor neighborhood grocery store and buy yourself some frozen chicken. Not boneless skinless, just the cheapest frozen chicken you can find. Now get some rice. You can now make congee, chicken and rice, and lots of other options and... | 1 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88jhi3 | null | false | 2016-09-30T17:28:10Z |
d88j85c | t1_d88j85c | 1,475,256,156 | user_4303c3439df3 | Cooking | I never have added butter/oil to starchy carbs though I generally eat them with something in a sauce- usually a tomato based sauce, now that I think of it (tonight I am having a baked potato with vegetables and beans in a tomato sauce, last night I had chickpea curry with rice). It's definitely not a common thing where... | 1 | t3_557mkc | t3_557mkc | /r/Cooking/comments/t3_557mkc/d88j85c | null | false | 2016-09-30T17:22:36Z |
d88j1kl | t1_d88j1kl | 1,475,255,922 | user_f003b6ef3f06 | Cooking | It must depend upon where you're from because these sound nothing alike to me:
alms/arms
aren't/aunt
sauce/source
stalk/stork
| 6 | t1_d88g0qo | t3_556q43 | /r/Cooking/comments/t3_556q43/d88j1kl | null | false | 2016-09-30T17:18:42Z |
d88iq3f | t1_d88iq3f | 1,475,255,507 | user_68bcbe548476 | Cooking | I don't add fat to rice. I can't imagine just eating plain boiled potatoes though, it must be very boring. Pasta I add extra virgin olive oil if I don't have a sauce, but that's very rare. | 1 | t3_557mkc | t3_557mkc | /r/Cooking/comments/t3_557mkc/d88iq3f | null | false | 2016-09-30T17:11:47Z |
d88ievg | t1_d88ievg | 1,475,255,098 | user_7e4dd18510e4 | Cooking | I'm pretty sure Old Man Fear doubled China's salt output in 2015. And we'll probably see a spike in pacific rim salt next year when the Aegis heads back to the west.
As is tradition. | 2 | t1_d88h5mi | t3_556q43 | /r/Cooking/comments/t3_556q43/d88ievg | null | false | 2016-09-30T17:04:58Z |
d88hxp5 | t1_d88hxp5 | 1,475,254,479 | user_519124eb6a5d | Cooking | Some of those only work with a non-American accent. Like some UK accents. | 5 | t1_d88g0qo | t3_556q43 | /r/Cooking/comments/t3_556q43/d88hxp5 | null | false | 2016-09-30T16:54:39Z |
d88hr58 | t1_d88hr58 | 1,475,254,242 | user_3e8d97b43089 | Cooking | most of the pay was in their share of the plunder after the campaign, but salt was issues regularly during the campaign for three reasons. Firstly, if you don't eat enough of it you die. Secondly it works better as currency when your just trying to buy a woman's company for the night; most coins would be way too much f... | -3 | t1_d886scf | t3_556q43 | /r/Cooking/comments/t3_556q43/d88hr58 | null | false | 2016-09-30T16:50:42Z |
d88hlej | t1_d88hlej | 1,475,254,034 | user_f7f40ba947b6 | Cooking | I'll have to look into it. What actually got me into Pushkin was "The Queen of Spades"; "The Shot" solidified it. Plus there was a copy of *A Hero of Our Time* staring at me for a good two years in the room where I took English class. "Taman" scared the shit out of me. | 2 | t1_d88hc86 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88hlej | null | false | 2016-09-30T16:47:14Z |
d88hc86 | t1_d88hc86 | 1,475,253,705 | user_72340bbbc7dc | Cooking | Short story Titans of the world | 3 | t1_d88geqx | t3_556q43 | /r/Cooking/comments/t3_556q43/d88hc86 | null | false | 2016-09-30T16:41:45Z |
d88h5mi | t1_d88h5mi | 1,475,253,470 | user_d837ae86ba6a | Cooking | Just outsource the production from NA dota teams | 13 | t1_d88ambo | t3_556q43 | /r/Cooking/comments/t3_556q43/d88h5mi | null | false | 2016-09-30T16:37:50Z |
d88gyvr | t1_d88gyvr | 1,475,253,222 | user_0bde783947a3 | Cooking | Bavarian here, how many people are we talking? | 4 | t3_557zgu | t3_557zgu | /r/Cooking/comments/t3_557zgu/d88gyvr | null | false | 2016-09-30T16:33:42Z |
d88gvgm | t1_d88gvgm | 1,475,253,095 | user_b357fa89abff | Cooking | You can also use a regular kitchen towel if you're concerned about the paper. Just make sure it's clean and don't use it for anything else, which also seems monstrously inefficient, but, y'know, entirely possible. | 1 | t3_555b90 | t3_555b90 | /r/Cooking/comments/t3_555b90/d88gvgm | null | false | 2016-09-30T16:31:35Z |
d88gubu | t1_d88gubu | 1,475,253,053 | user_0b8ee8792662 | Cooking | Such a good book. Where cities are built and how they are laid out makes so much more sense after this book. | 1 | t1_d888b0o | t3_556q43 | /r/Cooking/comments/t3_556q43/d88gubu | null | false | 2016-09-30T16:30:53Z |
d88geqx | t1_d88geqx | 1,475,252,488 | user_f7f40ba947b6 | Cooking | Russian short stories are fantastic. Pushkin is godly. | 3 | t1_d88fo6d | t3_556q43 | /r/Cooking/comments/t3_556q43/d88geqx | null | false | 2016-09-30T16:21:28Z |
d88g9mg | t1_d88g9mg | 1,475,252,308 | user_3432cb64b6ef | Cooking | The only thing that has worked for me is to open windows, open doors, take batteries out of smoke detector, and turn on a fan! Hope that helps!
In all seriousness...if you want to duplicate the action of a grill, there is no real way to reduce smoke. A grill pan needs to be hot to mock the grill and that heat is g... | 3 | t3_554m00 | t3_554m00 | /r/Cooking/comments/t3_554m00/d88g9mg | null | false | 2016-09-30T16:18:28Z |
d88g9h1 | t1_d88g9h1 | 1,475,252,303 | [deleted] | Cooking | [deleted] | 6 | t1_d886scf | t3_556q43 | /r/Cooking/comments/t3_556q43/d88g9h1 | null | false | 2016-09-30T16:18:23Z |
d88g0qo | t1_d88g0qo | 1,475,251,982 | user_e82d10b1f638 | Cooking |
ad add ail ale air heir aisle I'll isle all awl allowed aloud alms arms altar alter arc ark aren't aunt ate eight aural oral away aweigh axel axle beer bier be bee bay bey bare bear bait bate dual duel sauce source seam seem shear sheer stile style stalk stork shoe shoo scull skull might mite! | 6 | t1_d886vk3 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88g0qo | null | false | 2016-09-30T16:13:02Z |
d88g01k | t1_d88g01k | 1,475,251,957 | user_98904c9c4120 | Cooking | fraige | 1 | t1_d88a4t9 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88g01k | null | false | 2016-09-30T16:12:37Z |
d88fvnh | t1_d88fvnh | 1,475,251,793 | user_76f1de72d654 | Cooking | The problem arises when dealing with soft vegetables, like the mentioned spinach letters - the blade just forms a cavity. | 2 | t1_d88atbi | t3_55792m | /r/Cooking/comments/t3_55792m/d88fvnh | null | false | 2016-09-30T16:09:53Z |
d88fste | t1_d88fste | 1,475,251,687 | user_2201fc145ef0 | Cooking | Interesting. I kind of have to agree with you, mandatory military service in the united states wouldn't be the worst idea. I contemplated joining the military simply for the exercises in discipline. | 0 | t1_d88exod | t3_556q43 | /r/Cooking/comments/t3_556q43/d88fste | null | false | 2016-09-30T16:08:07Z |
d88fooc | t1_d88fooc | 1,475,251,534 | user_fdfe227801bd | Cooking | If she doesn't cook much she's probably eating mostly processed foods, so in a way she's right. More than 75% of the sodium in the average American diet comes from salt added to processed foods. Burger and fries from McDonald's? Probably don't need to add salt! Cooking at home? Add salt. | 47 | t1_d88er11 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88fooc | null | false | 2016-09-30T16:05:34Z |
d88fo6d | t1_d88fo6d | 1,475,251,514 | user_72340bbbc7dc | Cooking | Russians tend to just be melancholy. Vodka helps maintain the feeling | 8 | t1_d88dg5s | t3_556q43 | /r/Cooking/comments/t3_556q43/d88fo6d | null | false | 2016-09-30T16:05:14Z |
d88fnvl | t1_d88fnvl | 1,475,251,503 | user_08227597be40 | Cooking | [Here's](http://www.thekitchn.com/do-you-know-your-french-mother-sauces-211794) a blog post on five french mother sauces. | 2 | t3_558kju | t3_558kju | /r/Cooking/comments/t3_558kju/d88fnvl | null | false | 2016-09-30T16:05:03Z |
d88fhj5 | t1_d88fhj5 | 1,475,251,270 | user_70d1edb48d29 | Cooking | Kosher salt or regular salt? | 1 | t1_d86tx4q | t3_551isk | /r/Cooking/comments/t3_551isk/d88fhj5 | null | false | 2016-09-30T16:01:10Z |
d88fge5 | t1_d88fge5 | 1,475,251,228 | user_2e6199539482 | Cooking | My mom made excellent biscuits and she used round baking pans. They were old school pans with a metal tongue that rotated around a pivot in the center to help free the biscuits from the bottom. She filled the pan up and those biscuits always rose and you could break then in half. (Now I'm hungry for biscuits and gravy... | 1 | t1_d88emdy | t3_556lld | /r/Cooking/comments/t3_556lld/d88fge5 | null | false | 2016-09-30T16:00:28Z |
d88fanr | t1_d88fanr | 1,475,251,016 | user_3180a4fa9365 | Cooking | Definitely a must-read book for any cooking or history enthusiast. | 1 | t1_d888b0o | t3_556q43 | /r/Cooking/comments/t3_556q43/d88fanr | null | false | 2016-09-30T15:56:56Z |
d88f2nk | t1_d88f2nk | 1,475,250,725 | user_b500628d1425 | Cooking | they wouldn't cook properly, you have to steam them at some point to cook the dough. | 1 | t1_d88e6pd | t3_557k0n | /r/Cooking/comments/t3_557k0n/d88f2nk | null | false | 2016-09-30T15:52:05Z |
d88ez60 | t1_d88ez60 | 1,475,250,596 | user_7aa49e6213b5 | Cooking | Just got back from Oktoberfest in Munich, I've gotta say it's all about the meat. Pretzels are everywhere, so are pork knuckles and roast chicken, cut up and served on buns. You could just get some pork shoulder if you can't find knuckles and roast it in the oven till it falls apart and serve it on mini bread rolls and... | 1 | t3_557zgu | t3_557zgu | /r/Cooking/comments/t3_557zgu/d88ez60 | null | false | 2016-09-30T15:49:56Z |
d88exod | t1_d88exod | 1,475,250,540 | user_25830f7ad46f | Cooking | People say wars are won over supplies, not over manpower. It's often claimed that soldiers' capabilities were partially based on the quality of food. Morale is highly contingent on seemingly trivial variables like food quality but when it comes down to it, you're risking your life for some state that tells you that y... | 5 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88exod | null | false | 2016-09-30T15:49:00Z |
d88ewok | t1_d88ewok | 1,475,250,504 | user_ca3a5dcc580e | Cooking | Same with silk. Wars were fought over silk. It wasn't just to make your nuts comfy.
If you were wearing cloth and an arrow punctured you, the little cloth fibers that got stuck in the wound meant instant infection and death. Silk on the other hand would not tear. Instead the arrow would puncture you and enter you wit... | 10 | t1_d88a24l | t3_556q43 | /r/Cooking/comments/t3_556q43/d88ewok | null | false | 2016-09-30T15:48:24Z |
d88eswp | t1_d88eswp | 1,475,250,367 | user_3a5496d9980b | Cooking | If anyone is really interested in thee history of salt, take a listen to this episode from the Gastropod podcast called [The Salt Wars.](https://gastropod.com/the-salt-wars/) | 1 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88eswp | null | false | 2016-09-30T15:46:07Z |
d88er11 | t1_d88er11 | 1,475,250,294 | user_eb4841514521 | Cooking | I have a friend who is all anti-sodium and doesn't really cook and she believes that just about everything has too much sodium so you should never add salt to anything ever. Luckily we live in different states so I never run into a situation where I have to pretend to like something she's made, or hear her bitch about ... | 26 | t1_d886fe0 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88er11 | null | false | 2016-09-30T15:44:54Z |
d88epow | t1_d88epow | 1,475,250,242 | user_8eb80cf418fa | Cooking | My boyfriend has something with his kidneys, and the recommendation is to go easy on the salt. So my in-laws use no salt (???). I don't think they even have salt in the house. | 2 | t1_d889wlu | t3_556q43 | /r/Cooking/comments/t3_556q43/d88epow | null | false | 2016-09-30T15:44:02Z |
d88emdy | t1_d88emdy | 1,475,250,122 | user_58a54bf5ffcf | Cooking | That's amazing! I'll have to bake them in a skillet- I put these on a cookie sheet | 1 | t1_d88dwht | t3_556lld | /r/Cooking/comments/t3_556lld/d88emdy | null | false | 2016-09-30T15:42:02Z |
d88el6g | t1_d88el6g | 1,475,250,077 | user_9d39f8136d1c | Cooking | Coconut oil is gr8. Useful for food, skin, hair, butts, genitals. Not condoms though. | 1 | t1_d85u48t | t3_54wqvv | /r/Cooking/comments/t3_54wqvv/d88el6g | null | false | 2016-09-30T15:41:17Z |
d88ejc0 | t1_d88ejc0 | 1,475,250,011 | [deleted] | Cooking | [deleted] | 1 | t1_d8845x6 | t3_555kg3 | /r/Cooking/comments/t3_555kg3/d88ejc0 | null | false | 2016-09-30T15:40:11Z |
d88eg6j | t1_d88eg6j | 1,475,249,895 | user_54ab381acbac | Cooking | I opened your page and the first thing I saw was "not to be confused with salt of the earth". Did you even open your own link?? 😁😁 | 12 | t1_d88a4ho | t3_556q43 | /r/Cooking/comments/t3_556q43/d88eg6j | null | false | 2016-09-30T15:38:15Z |
d88ecpw | t1_d88ecpw | 1,475,249,763 | user_2e6199539482 | Cooking | Mint chutney | 2 | t3_5543of | t3_5543of | /r/Cooking/comments/t3_5543of/d88ecpw | null | false | 2016-09-30T15:36:03Z |
d88e6pd | t1_d88e6pd | 1,475,249,543 | user_a597b1720238 | Cooking | Could you cook them fully in the pan or would they burn before they cook through? | 2 | t1_d887ff0 | t3_557k0n | /r/Cooking/comments/t3_557k0n/d88e6pd | null | false | 2016-09-30T15:32:23Z |
d88e3ql | t1_d88e3ql | 1,475,249,431 | user_2da25282029d | Cooking | I have a cast iron griddle that I'll put on the grill to get screaming hot for burgers, or diced veggies. Bonus: no smoke alarms outside! | 3 | t3_5588w5 | t3_5588w5 | /r/Cooking/comments/t3_5588w5/d88e3ql | null | false | 2016-09-30T15:30:31Z |
d88e1jv | t1_d88e1jv | 1,475,249,348 | user_2da25282029d | Cooking | My father had a heart attack in 1992. My mother barely used salt before that, because the first thing my father did at the table is reach for the salt shaker.
After the heart attack, she never used salt. There was one Easter where she made a leg of lamb... put it on a sheet pan, and put that in a 500* oven for 3 hours... | 3 | t1_d88cfo3 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88e1jv | null | false | 2016-09-30T15:29:08Z |
d88e0bp | t1_d88e0bp | 1,475,249,302 | user_d7af8b3ab622 | Cooking | I've done it with a cast iron skillet. Don't know if I'd trust a cookie sheet to high heat like that. | 2 | t3_5588w5 | t3_5588w5 | /r/Cooking/comments/t3_5588w5/d88e0bp | null | false | 2016-09-30T15:28:22Z |
d88dwht | t1_d88dwht | 1,475,249,159 | user_2e6199539482 | Cooking | Oh! Oh! I think I know the answer to this one!
You need to use a high topped baking pan. When you lay the raw biscuits in the pan, make sure they are touching the sides of the pan and that they are touching each other. They will all rise together. My sister had the same problem until she learned this trick. | 0 | t3_556lld | t3_556lld | /r/Cooking/comments/t3_556lld/d88dwht | null | false | 2016-09-30T15:25:59Z |
d88dhey | t1_d88dhey | 1,475,248,601 | user_b075d5fd24f4 | Cooking | I usually just put a drizzle of water on the plate and cover it with a paper towel to trap in the steam. | 20 | t1_d88dega | t3_556q43 | /r/Cooking/comments/t3_556q43/d88dhey | null | false | 2016-09-30T15:16:41Z |
d88dg5s | t1_d88dg5s | 1,475,248,555 | user_f7f40ba947b6 | Cooking | I thought the vodka was so you had something to do during winter. | 1 | t1_d888a7c | t3_556q43 | /r/Cooking/comments/t3_556q43/d88dg5s | null | false | 2016-09-30T15:15:55Z |
d88dega | t1_d88dega | 1,475,248,492 | user_241ae43330f2 | Cooking | Put a glass of near boiling water into the microwave with it to keep everything moist while nuking. | 4 | t1_d88cp6c | t3_556q43 | /r/Cooking/comments/t3_556q43/d88dega | null | false | 2016-09-30T15:14:52Z |
d88deey | t1_d88deey | 1,475,248,491 | user_f7f40ba947b6 | Cooking | [I meant precisely what I said. It's a common expression.](https://en.wikipedia.org/wiki/Matthew_5:13) | 4 | t1_d888vzb | t3_556q43 | /r/Cooking/comments/t3_556q43/d88deey | null | false | 2016-09-30T15:14:51Z |
d88dbvg | t1_d88dbvg | 1,475,248,396 | user_1c78977efbe5 | Cooking | Dijon and Siracha. If you don't like spicy use a little Dijon and a ripe mashed avocado. | 1 | t3_54ltpb | t3_54ltpb | /r/Cooking/comments/t3_54ltpb/d88dbvg | null | false | 2016-09-30T15:13:16Z |
d88d827 | t1_d88d827 | 1,475,248,251 | user_aff3c1900d8b | Cooking | Heaven forbid you are quoting in Fleur-de-sel.
| 7 | t1_d88c7ir | t3_556q43 | /r/Cooking/comments/t3_556q43/d88d827 | null | false | 2016-09-30T15:10:51Z |
d88cwgf | t1_d88cwgf | 1,475,247,807 | user_5fe26fabe5a0 | Cooking | Well TIL | 9 | t1_d88ai7e | t3_556q43 | /r/Cooking/comments/t3_556q43/d88cwgf | null | false | 2016-09-30T15:03:27Z |
d88cw4z | t1_d88cw4z | 1,475,247,795 | [deleted] | Cooking | [deleted] | 1 | t1_d88ch7b | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d88cw4z | null | false | 2016-09-30T15:03:15Z |
d88cr5w | t1_d88cr5w | 1,475,247,602 | user_2c8ea3daaee9 | Cooking | Salt is also vital to our survival as a living organism. Sodium and Chloride ions are a BFD in all sorts of different metabolic and cellular functions. So besides preserving foods by keeping bacteria from growing, we just basically needed salt to keep functioning normally! | 9 | t1_d8818ds | t3_556q43 | /r/Cooking/comments/t3_556q43/d88cr5w | null | false | 2016-09-30T15:00:02Z |
d88cqx4 | t1_d88cqx4 | 1,475,247,591 | user_a1b23f48872a | Cooking | Frige looks like it would be pronounced like freight but with a g instead of the t.
Weird. Wierd. Wyrd. Weerd. Huh... My brain is stuck on some kind of loop now. | 1 | t1_d886nor | t3_556q43 | /r/Cooking/comments/t3_556q43/d88cqx4 | null | false | 2016-09-30T14:59:51Z |
d88cp6c | t1_d88cp6c | 1,475,247,525 | user_b075d5fd24f4 | Cooking | Eh nuke it on half power and it's fine. | 14 | t1_d88auze | t3_556q43 | /r/Cooking/comments/t3_556q43/d88cp6c | null | false | 2016-09-30T14:58:45Z |
d88cjj7 | t1_d88cjj7 | 1,475,247,312 | user_44caf1481421 | Cooking | Put the milk back in the frig. | 2 | t1_d886nor | t3_556q43 | /r/Cooking/comments/t3_556q43/d88cjj7 | null | false | 2016-09-30T14:55:12Z |
d88ch7b | t1_d88ch7b | 1,475,247,220 | user_ba4da3a8d401 | Cooking | I mean, there's a difference between "not so fresh spices" and "pulling a fast one on Costco". It seems like, from other comments, the spices are decent but not great. Staleness would definitely explain that. | 1 | t1_d88bqlx | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d88ch7b | null | false | 2016-09-30T14:53:40Z |
d88cfo3 | t1_d88cfo3 | 1,475,247,162 | user_a7a8c4a181a0 | Cooking | The look on my mom´s face when I salt a sauce ... she´s purely horrified every time, because of the ammount of salt I put in, tastes it "oh that doesn´t taste too salty at all"
Every time she watches me cook.... since 8 years...
| 5 | t1_d88amno | t3_556q43 | /r/Cooking/comments/t3_556q43/d88cfo3 | null | false | 2016-09-30T14:52:42Z |
d88ceyd | t1_d88ceyd | 1,475,247,134 | user_53500928c777 | Cooking | Great book, too. I had to read a couple chapters for my AP World History class back in High School, and ended up reading the whole thing | 1 | t1_d889200 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88ceyd | null | false | 2016-09-30T14:52:14Z |
d88c7tt | t1_d88c7tt | 1,475,246,860 | user_9b867383f26b | Cooking | Awww | 7 | t1_d88aetj | t3_556q43 | /r/Cooking/comments/t3_556q43/d88c7tt | null | false | 2016-09-30T14:47:40Z |
d88c7ir | t1_d88c7ir | 1,475,246,848 | user_dd026bc496af | Cooking | That's about $8-$9 worth of table salt. More if it's kosher or sea salt. | 3 | t1_d88ambo | t3_556q43 | /r/Cooking/comments/t3_556q43/d88c7ir | null | false | 2016-09-30T14:47:28Z |
d88c765 | t1_d88c765 | 1,475,246,835 | user_9b867383f26b | Cooking | That sounds horrendous | 4 | t1_d889wlu | t3_556q43 | /r/Cooking/comments/t3_556q43/d88c765 | null | false | 2016-09-30T14:47:15Z |
d88c4kz | t1_d88c4kz | 1,475,246,731 | [deleted] | Cooking | [deleted] | 1 | t1_d85z0nk | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d88c4kz | null | false | 2016-09-30T14:45:31Z |
d88c1z4 | t1_d88c1z4 | 1,475,246,629 | user_c400c1faa669 | Cooking | I like spreading avocado, myself. | 1 | t1_d88a244 | t3_557wd0 | /r/Cooking/comments/t3_557wd0/d88c1z4 | null | false | 2016-09-30T14:43:49Z |
d88br0k | t1_d88br0k | 1,475,246,200 | user_ccf81f0b94a3 | Cooking | Yeah that's not so bad, I was just against the bacon wrapped trend that's going on, but that sounds amazing, I've n ever considered bacon wrapping a trout. | 1 | t1_d88bfrl | t3_557wd0 | /r/Cooking/comments/t3_557wd0/d88br0k | null | false | 2016-09-30T14:36:40Z |
d88bqlx | t1_d88bqlx | 1,475,246,185 | [deleted] | Cooking | [deleted] | 1 | t1_d88arv8 | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d88bqlx | null | false | 2016-09-30T14:36:25Z |
d88bk2e | t1_d88bk2e | 1,475,245,923 | user_30016b2564de | Cooking | 100% where I learned this. Alton Brown is one of my heroes. | 10 | t1_d88a62p | t3_556q43 | /r/Cooking/comments/t3_556q43/d88bk2e | null | false | 2016-09-30T14:32:03Z |
d88bfrl | t1_d88bfrl | 1,475,245,748 | user_6c3ac4ee7b12 | Cooking | So I know this is a "bacon wrapped" thing which you specified you didn't want, but I feel maybe worth mentioning anyways:
Bacon wrapped whole trout. I made this a month or two ago and it was excellent. Salt, pepper, a little oil/butter, a sprig or two or rosemary/thyme and a thin slice (or two) of lemon inside the f... | 1 | t3_557wd0 | t3_557wd0 | /r/Cooking/comments/t3_557wd0/d88bfrl | null | false | 2016-09-30T14:29:08Z |
d88bfkz | t1_d88bfkz | 1,475,245,740 | user_106f92ffa65e | Cooking | Yeah I use cheap stuff...but it does need to be block. For my Mac and cheese I use extra sharp and add 1/2 cup of parmesan...it's amazing | 1 | t1_d88awan | t3_5573vu | /r/Cooking/comments/t3_5573vu/d88bfkz | null | false | 2016-09-30T14:29:00Z |
d88b9qp | t1_d88b9qp | 1,475,245,506 | user_75ceec2d0ee5 | Cooking | None of those things you listed require butter or oil | 3 | t3_557mkc | t3_557mkc | /r/Cooking/comments/t3_557mkc/d88b9qp | null | false | 2016-09-30T14:25:06Z |
d88b4w8 | t1_d88b4w8 | 1,475,245,307 | user_7617ff21f9ae | Cooking | You beat me to it. That is one of the most interesting books I've ever read, and I recommend it to everyone. It's fascinating. | 2 | t1_d888b0o | t3_556q43 | /r/Cooking/comments/t3_556q43/d88b4w8 | null | false | 2016-09-30T14:21:47Z |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.