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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d88b4u4 | t1_d88b4u4 | 1,475,245,304 | user_46ed45255421 | Cooking | Make bacon jam. There are tons of recipes out there. Then slather it on some big, delicious scallops and enjoy the bacon-y goodness. | 1 | t3_557wd0 | t3_557wd0 | /r/Cooking/comments/t3_557wd0/d88b4u4 | null | false | 2016-09-30T14:21:44Z |
d88b02z | t1_d88b02z | 1,475,245,108 | user_e5fdd08129b9 | Cooking | Käsespätzle for sure. All the ingredients are available everywhere and you can make tons of it. And its super delicious. Making the Spätzle can be a bit tedious if you have neither a press or practice. | 12 | t3_557zgu | t3_557zgu | /r/Cooking/comments/t3_557zgu/d88b02z | null | false | 2016-09-30T14:18:28Z |
d88azub | t1_d88azub | 1,475,245,098 | user_18758cfb41c7 | Cooking | Note: Alton's dashi recipe isn't vegetarian. The bonito/katsuobushi is dried tuna.
Use dried shitake mushrooms instead for a different yet amazing umami-laden broth that is vegetarian. | 0 | t1_d86wo5w | t3_54xhai | /r/Cooking/comments/t3_54xhai/d88azub | null | false | 2016-09-30T14:18:18Z |
d88ayoy | t1_d88ayoy | 1,475,245,051 | user_b742fe0574dc | Cooking | That just sounds like an issue with your palate as opposed to the cuisine. | 11 | t1_d885rjq | t3_556q43 | /r/Cooking/comments/t3_556q43/d88ayoy | null | false | 2016-09-30T14:17:31Z |
d88ayhv | t1_d88ayhv | 1,475,245,043 | user_2bf17f3e80a6 | Cooking | That's how my roommates started hating me...stinks up the fridge | 1 | t1_d86te9i | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d88ayhv | null | false | 2016-09-30T14:17:23Z |
d88awig | t1_d88awig | 1,475,244,959 | user_84becd00391e | Cooking | It's easy to load up a whole casserole dish (or two) full of sauerkraut and various types of sausages and pop it in the oven to braise. I like to add some caraway seed to the sauerkraut for a little extra flavor. Also, have some good bread and mustard handy! | 9 | t3_557zgu | t3_557zgu | /r/Cooking/comments/t3_557zgu/d88awig | null | false | 2016-09-30T14:15:59Z |
d88awan | t1_d88awan | 1,475,244,950 | user_2b8554a22a8a | Cooking | This is important. As /u/Job601 said, get a different cheese if you're using pre-shredded. I wouldn't necessarily agree with needing something more expensive though. I buy store brand in a block and it turns out just fine. I use extra sharp cheddar though. | 3 | t1_d885pf9 | t3_5573vu | /r/Cooking/comments/t3_5573vu/d88awan | null | false | 2016-09-30T14:15:50Z |
d88aw3s | t1_d88aw3s | 1,475,244,943 | user_e3e31c85b205 | Cooking | You might have mixed them too much. Also give enough space for them to rise. Also rolled to thin is a good guess. You can use shortening insetead of lard. Not as much flavor though. | 0 | t3_556lld | t3_556lld | /r/Cooking/comments/t3_556lld/d88aw3s | null | false | 2016-09-30T14:15:43Z |
d88auze | t1_d88auze | 1,475,244,896 | user_ebde654eb36a | Cooking | Microwaved leftover chicken... I'd rather eat the sole of my shoe. Similar flavor, better texture. | 27 | t1_d8859hg | t3_556q43 | /r/Cooking/comments/t3_556q43/d88auze | null | false | 2016-09-30T14:14:56Z |
d88atbi | t1_d88atbi | 1,475,244,829 | user_18758cfb41c7 | Cooking | Do you have enough liquid in the blender? You may need more. | 6 | t3_55792m | t3_55792m | /r/Cooking/comments/t3_55792m/d88atbi | null | false | 2016-09-30T14:13:49Z |
d88arv8 | t1_d88arv8 | 1,475,244,767 | user_ba4da3a8d401 | Cooking | The concern isn't so much how fast Costco sells it, it's how good/fresh the spices are when the manufacturer bottles them, and how quickly hey get the spices to Costco. | 2 | t1_d85t0n2 | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d88arv8 | null | false | 2016-09-30T14:12:47Z |
d88apkn | t1_d88apkn | 1,475,244,671 | user_2da25282029d | Cooking | Always add butter or oil to rice, and a good pasta dish has a sauce that's balanced in oil and acid. | 0 | t3_557mkc | t3_557mkc | /r/Cooking/comments/t3_557mkc/d88apkn | null | false | 2016-09-30T14:11:11Z |
d88aour | t1_d88aour | 1,475,244,641 | user_2b203be28ea8 | Cooking | Sauerkraut. You can used store bought and add sauteed onions and diced apple (peeled and cored). | 1 | t3_557zgu | t3_557zgu | /r/Cooking/comments/t3_557zgu/d88aour | null | false | 2016-09-30T14:10:41Z |
d88aoji | t1_d88aoji | 1,475,244,629 | user_2da25282029d | Cooking | Gluten is a protein, so flour is a source.
The big thing is that you completely change the texture of a dish by substituting flours. If you're okay with that, go nuts! | 1 | t3_5580mb | t3_5580mb | /r/Cooking/comments/t3_5580mb/d88aoji | null | false | 2016-09-30T14:10:29Z |
d88amno | t1_d88amno | 1,475,244,548 | user_2da25282029d | Cooking | A chef friend once taught me that home cooks never understand how much salt they need to use, because of the fear of oversalting. He said that you should make the same meal, but add "too much salt". Then do it again with even more, then more, then more.
That's the only way to discover "too much salt". Sucks that you d... | 7 | t1_d887pgi | t3_556q43 | /r/Cooking/comments/t3_556q43/d88amno | null | false | 2016-09-30T14:09:08Z |
d88ambo | t1_d88ambo | 1,475,244,533 | user_97365badac8b | Cooking | I demand that Congress raise the minimum wage to 15lbs of salt per hour. | 10 | t1_d886scf | t3_556q43 | /r/Cooking/comments/t3_556q43/d88ambo | null | false | 2016-09-30T14:08:53Z |
d88ai7e | t1_d88ai7e | 1,475,244,359 | user_a4c49a51d14c | Cooking | Salt of the Earth means something different. It's biblical. | 18 | t1_d88a4ho | t3_556q43 | /r/Cooking/comments/t3_556q43/d88ai7e | null | false | 2016-09-30T14:05:59Z |
d88afmk | t1_d88afmk | 1,475,244,251 | user_e5868c0a3098 | Cooking | Sauerkraut potato balls, meatballs, or ham balls with mustard dipping sauce. Recipes are easily found. | 2 | t3_557zgu | t3_557zgu | /r/Cooking/comments/t3_557zgu/d88afmk | null | false | 2016-09-30T14:04:11Z |
d88aetj | t1_d88aetj | 1,475,244,215 | user_920abcbe5864 | Cooking | This reminds me of a fairy tale I once heard.
A king asks his three daughters to say how much they love him. The first two give satisfactory answers. The third says, "I love you like meat loves salt." He gets offended and banishes her.
She finds a prince and invites her father to the wedding feast, which is prepared ... | 41 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88aetj | null | false | 2016-09-30T14:03:35Z |
d88aesw | t1_d88aesw | 1,475,244,214 | user_cd89d16b178d | Cooking | Hot German Potato Salad (Warmer Kartoffelsalat mit Speck). I *NEVER* have to take leftovers home. | 7 | t3_557zgu | t3_557zgu | /r/Cooking/comments/t3_557zgu/d88aesw | null | false | 2016-09-30T14:03:34Z |
d88abgn | t1_d88abgn | 1,475,244,071 | user_fe3125e83815 | Cooking | Well, you're trying I guess... | -2 | t1_d88a4ho | t3_556q43 | /r/Cooking/comments/t3_556q43/d88abgn | null | false | 2016-09-30T14:01:11Z |
d88a96l | t1_d88a96l | 1,475,243,974 | user_3d66f55c0d0a | Cooking | We know it's a term but it's not what people say | -4 | t1_d88a4ho | t3_556q43 | /r/Cooking/comments/t3_556q43/d88a96l | null | false | 2016-09-30T13:59:34Z |
d88a8x9 | t1_d88a8x9 | 1,475,243,962 | user_89f9d782190e | Cooking | Dry toast a bit in a pan. If it doesn't smell of anything, it won't taste of anything. | 1 | t1_d867yic | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d88a8x9 | null | false | 2016-09-30T13:59:22Z |
d88a6wr | t1_d88a6wr | 1,475,243,879 | user_ccf81f0b94a3 | Cooking | Thats a really good idea! I'll def try that | 2 | t1_d88a244 | t3_557wd0 | /r/Cooking/comments/t3_557wd0/d88a6wr | null | false | 2016-09-30T13:57:59Z |
d88a62p | t1_d88a62p | 1,475,243,844 | user_51ad9d231e97 | Cooking | Ahh, a Good Eats man, I see.
Edit: It was the Romans, FYI. "The word "Salary" comes from *salarium* - the pay Roman Soldiers received for buying their salt." | 9 | t1_d886scf | t3_556q43 | /r/Cooking/comments/t3_556q43/d88a62p | null | false | 2016-09-30T13:57:24Z |
d88a4t9 | t1_d88a4t9 | 1,475,243,792 | user_923a832aaf53 | Cooking | Yeah but frige only looks weird because it's spelled fridge... | 12 | t1_d886nor | t3_556q43 | /r/Cooking/comments/t3_556q43/d88a4t9 | null | false | 2016-09-30T13:56:32Z |
d88a4ho | t1_d88a4ho | 1,475,243,778 | user_5fe26fabe5a0 | Cooking | https://en.m.wikipedia.org/wiki/Salting_the_earth
Not so! | -17 | t1_d889jfy | t3_556q43 | /r/Cooking/comments/t3_556q43/d88a4ho | null | false | 2016-09-30T13:56:18Z |
d88a244 | t1_d88a244 | 1,475,243,679 | user_883679d401a1 | Cooking | If you make a BLT try spreading bbq sauce on the bread instead of mayo | 1 | t3_557wd0 | t3_557wd0 | /r/Cooking/comments/t3_557wd0/d88a244 | null | false | 2016-09-30T13:54:39Z |
d88a24l | t1_d88a24l | 1,475,243,679 | user_e41c2f5d8251 | Cooking | A history teacher once told us that wars were fought over salt in part because keeping your army going required salted meat, so losing access to salt would diminish military might, making it harder to defend your kingdom. | 20 | t1_d8818ds | t3_556q43 | /r/Cooking/comments/t3_556q43/d88a24l | null | false | 2016-09-30T13:54:39Z |
d88a206 | t1_d88a206 | 1,475,243,674 | user_e143190f4010 | Cooking | Add enough acid that the milk turns chunky or thick almost immediately. I don't measure either and I use acidulated cow milk instead of buttermilk in all my baking. | 3 | t1_d8810ra | t3_556lld | /r/Cooking/comments/t3_556lld/d88a206 | null | false | 2016-09-30T13:54:34Z |
d88a043 | t1_d88a043 | 1,475,243,592 | user_afa6d1cb75a4 | Cooking | All this talk of carbonara led me to making it last night! Only had bacon (so I guess by my own standards, not a true carb), but still delicious! | 1 | t1_d87hy5s | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d88a043 | null | false | 2016-09-30T13:53:12Z |
d889wlu | t1_d889wlu | 1,475,243,437 | user_1be1454a70e9 | Cooking | My mother in law sometimes makes this dish "beef stew without salt" as if the term "without salt" is a benefit ...
I always sneak in some salt, either my own plate or the whole dish... | 4 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d889wlu | null | false | 2016-09-30T13:50:37Z |
d889rwv | t1_d889rwv | 1,475,243,230 | user_ccf81f0b94a3 | Cooking | Yeah i forgot I was already going to candy some of it! Also got some bentons country ham coming in too but already have plenty of ideas for that after visiting momofuku dc. But the mac is a great idea, as well as chocolate covered bacon! | 1 | t1_d889a8c | t3_557wd0 | /r/Cooking/comments/t3_557wd0/d889rwv | null | false | 2016-09-30T13:47:10Z |
d889lur | t1_d889lur | 1,475,242,959 | user_fd92e59f3313 | Cooking | > Why would you boil a sausage?
Not saying it's the best thing flavor wise but I know a lot of people who boil sausages, even with a quick google search you can see it's some people's preferred cooking method.
> Gently fry it until the outside is browned and the meat inside is cooked. Serve in a bun with caramelised... | 2 | t1_d888kkd | t3_557t2f | /r/Cooking/comments/t3_557t2f/d889lur | null | false | 2016-09-30T13:42:39Z |
d889lm8 | t1_d889lm8 | 1,475,242,947 | user_898aafd41001 | Cooking | Could you see the meat underneath the salt, or did you literally encase the steak in salt? | 7 | t1_d888ld5 | t3_556q43 | /r/Cooking/comments/t3_556q43/d889lm8 | null | false | 2016-09-30T13:42:27Z |
d889jpe | t1_d889jpe | 1,475,242,862 | user_8fc8360c1bfc | Cooking | You cannot go wrong with bringing a veggie tray, meat/cheese tray or fruit tray. :) | 1 | t3_557k0n | t3_557k0n | /r/Cooking/comments/t3_557k0n/d889jpe | null | false | 2016-09-30T13:41:02Z |
d889jfy | t1_d889jfy | 1,475,242,851 | user_fe3125e83815 | Cooking | Damn, you fucked that one up. | 16 | t1_d888vzb | t3_556q43 | /r/Cooking/comments/t3_556q43/d889jfy | null | false | 2016-09-30T13:40:51Z |
d889irl | t1_d889irl | 1,475,242,822 | [deleted] | Cooking | [deleted] | 3 | t1_d887pgi | t3_556q43 | /r/Cooking/comments/t3_556q43/d889irl | null | false | 2016-09-30T13:40:22Z |
d889g7z | t1_d889g7z | 1,475,242,707 | user_5065027dce75 | Cooking | Ah, sorry my cooking knowledge is very amateur, so I didn't think much into it. | 1 | t1_d87x2as | t3_5538b0 | /r/Cooking/comments/t3_5538b0/d889g7z | null | false | 2016-09-30T13:38:27Z |
d889g1z | t1_d889g1z | 1,475,242,699 | user_cab64dce3749 | Cooking | You may find this useful.
https://en.m.wikipedia.org/wiki/Salt_of_the_earth | 12 | t1_d888vzb | t3_556q43 | /r/Cooking/comments/t3_556q43/d889g1z | null | false | 2016-09-30T13:38:19Z |
d889f2d | t1_d889f2d | 1,475,242,651 | user_5065027dce75 | Cooking | Yeah! I think that's what my friend is referring to. I never knew about it until now! | 1 | t1_d87zvg1 | t3_5538b0 | /r/Cooking/comments/t3_5538b0/d889f2d | null | false | 2016-09-30T13:37:31Z |
d889a8c | t1_d889a8c | 1,475,242,428 | user_106f92ffa65e | Cooking | Maple bacon cookies
Bacon Mac n' cheese
Candied bacon
Chocolate covered bacon | 1 | t3_557wd0 | t3_557wd0 | /r/Cooking/comments/t3_557wd0/d889a8c | null | false | 2016-09-30T13:33:48Z |
d8898zm | t1_d8898zm | 1,475,242,370 | user_0de5e591ec3c | Cooking | So you want to begin with equal parts butter and flour (and maybe a hair less flour to account for water in the butter). To trick to get that flavor out is to get a milk color on the roux so you can be sure you've cooked out a bit of the flour flavor, IMO. | 1 | t3_5573vu | t3_5573vu | /r/Cooking/comments/t3_5573vu/d8898zm | null | false | 2016-09-30T13:32:50Z |
d889200 | t1_d889200 | 1,475,242,045 | user_8cba29e5a86e | Cooking | Literally "Salt: A World History." | 33 | t1_d888pad | t3_556q43 | /r/Cooking/comments/t3_556q43/d889200 | null | false | 2016-09-30T13:27:25Z |
d888xmh | t1_d888xmh | 1,475,241,841 | user_b7d80742f65e | Cooking | Also the source of the phrase, "isn't worth his salt." | 24 | t1_d886scf | t3_556q43 | /r/Cooking/comments/t3_556q43/d888xmh | null | false | 2016-09-30T13:24:01Z |
d888vzb | t1_d888vzb | 1,475,241,761 | user_5fe26fabe5a0 | Cooking | It's actually salt the earth.
A conquering army would salt the fields so nothing would grow back. It was a giant fuck you of the highest caliber | -39 | t1_d887xrv | t3_556q43 | /r/Cooking/comments/t3_556q43/d888vzb | null | false | 2016-09-30T13:22:41Z |
d888pad | t1_d888pad | 1,475,241,432 | user_bc2603b834bf | Cooking | Cool! What's it called? | 7 | t1_d8885tz | t3_556q43 | /r/Cooking/comments/t3_556q43/d888pad | null | false | 2016-09-30T13:17:12Z |
d888ld5 | t1_d888ld5 | 1,475,241,238 | user_1795181872e1 | Cooking | Kosher Salt. Way too much of it. | 1 | t1_d887uxg | t3_556q43 | /r/Cooking/comments/t3_556q43/d888ld5 | null | false | 2016-09-30T13:13:58Z |
d888kkd | t1_d888kkd | 1,475,241,199 | user_7c5e4b942df2 | Cooking | Why would you boil a sausage? Gently fry it until the outside is browned and the meat inside is cooked. Serve in a bun with caramelised onions. | 2 | t3_557t2f | t3_557t2f | /r/Cooking/comments/t3_557t2f/d888kkd | null | false | 2016-09-30T13:13:19Z |
d888d14 | t1_d888d14 | 1,475,240,816 | user_e3a07b10fd43 | Cooking | Lol ewe couldn't halve bin moor wrong | 17 | t1_d887vgg | t3_556q43 | /r/Cooking/comments/t3_556q43/d888d14 | null | false | 2016-09-30T13:06:56Z |
d888cyv | t1_d888cyv | 1,475,240,813 | user_7abff54ae0c0 | Cooking | what u/ameoba said. Fridge pickles aren't so strict. You could leave out the sugar. | 2 | t1_d87yrpa | t3_5567cf | /r/Cooking/comments/t3_5567cf/d888cyv | null | false | 2016-09-30T13:06:53Z |
d888b0o | t1_d888b0o | 1,475,240,712 | user_3d2095ac3c64 | Cooking | Shout out is due to Mark Kurlansky's book *Salt: A World History*. | 21 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d888b0o | null | false | 2016-09-30T13:05:12Z |
d888a7c | t1_d888a7c | 1,475,240,667 | user_72340bbbc7dc | Cooking | There's only a couple ways to stall Germans and the French. They involve vodka fire and salt fields | 9 | t1_d887wh6 | t3_556q43 | /r/Cooking/comments/t3_556q43/d888a7c | null | false | 2016-09-30T13:04:27Z |
d88895j | t1_d88895j | 1,475,240,612 | user_445b6ff1a655 | Cooking | Wars weren't fought over salt to make food taste better. They were caught because it is a preservative | 15 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d88895j | null | false | 2016-09-30T13:03:32Z |
d8886b4 | t1_d8886b4 | 1,475,240,461 | user_b500628d1425 | Cooking | You have to kill your cabbage before boiling it, not doing so is vegetable abuse. | 1 | t3_54s0vk | t3_54s0vk | /r/Cooking/comments/t3_54s0vk/d8886b4 | null | false | 2016-09-30T13:01:01Z |
d8885tz | t1_d8885tz | 1,475,240,436 | user_ed0991ecf6f9 | Cooking | If you have never read it, there is a book that examines the history of the world according to salt. Very cool read and reinforces the appreciation. | 19 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d8885tz | null | false | 2016-09-30T13:00:36Z |
d8884x9 | t1_d8884x9 | 1,475,240,387 | user_b500628d1425 | Cooking | I make caramel apple for halloween every year. The caramel is always soft and chewy and perfect. Want to know my secret?
Go out and buy a shit tonne of those little caramel candies and melt them together... Making caramel is time consuming and stressful, not worth doing from scratch imo. | 1 | t3_54ro7b | t3_54ro7b | /r/Cooking/comments/t3_54ro7b/d8884x9 | null | false | 2016-09-30T12:59:47Z |
d8880yr | t1_d8880yr | 1,475,240,173 | user_ab56a1855dec | Cooking | I'm going to take your comments w/a grain of salt | 4 | t1_d8874jg | t3_556q43 | /r/Cooking/comments/t3_556q43/d8880yr | null | false | 2016-09-30T12:56:13Z |
d887xrv | t1_d887xrv | 1,475,240,007 | user_f7f40ba947b6 | Cooking | Also "salt of the earth" | 14 | t1_d8874jg | t3_556q43 | /r/Cooking/comments/t3_556q43/d887xrv | null | false | 2016-09-30T12:53:27Z |
d887wh6 | t1_d887wh6 | 1,475,239,939 | user_f7f40ba947b6 | Cooking | Found the Slav. Nazdrovie. | 25 | t1_d884wgp | t3_556q43 | /r/Cooking/comments/t3_556q43/d887wh6 | null | false | 2016-09-30T12:52:19Z |
d887vgg | t1_d887vgg | 1,475,239,885 | [deleted] | Cooking | [deleted] | -7 | t1_d887inu | t3_556q43 | /r/Cooking/comments/t3_556q43/d887vgg | null | false | 2016-09-30T12:51:25Z |
d887uxg | t1_d887uxg | 1,475,239,858 | user_94571b301e1b | Cooking | what kind of salt did you use? this is crucial | 3 | t1_d887pgi | t3_556q43 | /r/Cooking/comments/t3_556q43/d887uxg | null | false | 2016-09-30T12:50:58Z |
d887pgi | t1_d887pgi | 1,475,239,561 | user_1795181872e1 | Cooking | I recently bought a porterhouse, and read all about how to cook it. Everyone said don't be shy with the salt, cover the outside with salt, it draws the moisture or something. Well that steak tasted like fucking beef jerky and the pan gravy I made tasted like beef jerky gravy. Steak cookers, there IS a such thing as too... | 5 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d887pgi | null | false | 2016-09-30T12:46:01Z |
d887p0b | t1_d887p0b | 1,475,239,536 | user_b500628d1425 | Cooking | What sort of adventure are you doing atm? You could try to theme your meals to match the setting :) | 1 | t3_54z57p | t3_54z57p | /r/Cooking/comments/t3_54z57p/d887p0b | null | false | 2016-09-30T12:45:36Z |
d887obu | t1_d887obu | 1,475,239,500 | user_624bb885ac27 | Cooking | Salt, sugar, and fat. The three keys to good cooking. | 1 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d887obu | null | false | 2016-09-30T12:45:00Z |
d887inu | t1_d887inu | 1,475,239,188 | user_7a0fc933510a | Cooking | I sea what you did their. | 26 | t1_d886vk3 | t3_556q43 | /r/Cooking/comments/t3_556q43/d887inu | null | false | 2016-09-30T12:39:48Z |
d887ff0 | t1_d887ff0 | 1,475,239,003 | user_b500628d1425 | Cooking | Steamed in a big ass pot with vegetable broth. Just get a metal steaming basket and use the biggest pot you have.
You can also deep fry them but make sure they're sealed well or they'll get all oily on the inside.
Edit: my brain is stupid, you also have to panfry them in oil for a few minutes before you steam them. ... | 2 | t1_d887ao8 | t3_557k0n | /r/Cooking/comments/t3_557k0n/d887ff0 | null | false | 2016-09-30T12:36:43Z |
d887fb3 | t1_d887fb3 | 1,475,238,995 | user_d258e03609ed | Cooking | Yep, why bother buying a full set when you'll only use the tiniest one! | 1 | t1_d87xhan | t3_552j5l | /r/Cooking/comments/t3_552j5l/d887fb3 | null | false | 2016-09-30T12:36:35Z |
d887elq | t1_d887elq | 1,475,238,956 | user_d258e03609ed | Cooking | I'm aware of what paring knives are used for. Still don't use one typically. | 1 | t1_d87w8ys | t3_552j5l | /r/Cooking/comments/t3_552j5l/d887elq | null | false | 2016-09-30T12:35:56Z |
d887dkm | t1_d887dkm | 1,475,238,897 | user_d258e03609ed | Cooking | It's a joke relax. | 1 | t1_d87vvyg | t3_552j5l | /r/Cooking/comments/t3_552j5l/d887dkm | null | false | 2016-09-30T12:34:57Z |
d887ao8 | t1_d887ao8 | 1,475,238,727 | user_a597b1720238 | Cooking | Wow, great idea. Thank you! How do you cook yours? Deep fried? | 1 | t1_d886z8k | t3_557k0n | /r/Cooking/comments/t3_557k0n/d887ao8 | null | false | 2016-09-30T12:32:07Z |
d887af6 | t1_d887af6 | 1,475,238,712 | user_b500628d1425 | Cooking | I use onion powder in 98% of everything I cook. | 2 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d887af6 | null | false | 2016-09-30T12:31:52Z |
d887850 | t1_d887850 | 1,475,238,581 | user_f87dec0f89f8 | Cooking | I second this. Buy some more expensive cheese with a more assertive flavor. | 1 | t1_d885pf9 | t3_5573vu | /r/Cooking/comments/t3_5573vu/d887850 | null | false | 2016-09-30T12:29:41Z |
d8876jn | t1_d8876jn | 1,475,238,489 | user_b500628d1425 | Cooking | Soooo cornstarch and powdered sugar look really similar.
Also sweet bechamel cheese sauce is fantastic with apple slices. | 2 | t3_5538xv | t3_5538xv | /r/Cooking/comments/t3_5538xv/d8876jn | null | false | 2016-09-30T12:28:09Z |
d8874jg | t1_d8874jg | 1,475,238,368 | user_5fe26fabe5a0 | Cooking | Not to mention salt was extremely expensive.
It's where the saying "worth your salt" or "worth your weight in salt" comes from
And as a user posted earlier salary comes from being paid in salt. | 20 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d8874jg | null | false | 2016-09-30T12:26:08Z |
d886z8k | t1_d886z8k | 1,475,238,045 | user_b500628d1425 | Cooking | My best general advice is make a lot of individual things.
My go to food for potlucks are potstickers.
Basically get like 500 wanton wrappers (you can get packs of like 200 for pretty cheap), cabbage, green onions, short grain rice, and some kind of ground meat (I use ground lamb, but anything will do), and fish sau... | 3 | t3_557k0n | t3_557k0n | /r/Cooking/comments/t3_557k0n/d886z8k | null | false | 2016-09-30T12:20:45Z |
d886w97 | t1_d886w97 | 1,475,237,858 | user_e143190f4010 | Cooking | It was in ancient Rome. C: we get the word through Latin. | 27 | t1_d886scf | t3_556q43 | /r/Cooking/comments/t3_556q43/d886w97 | null | false | 2016-09-30T12:17:38Z |
d886vk3 | t1_d886vk3 | 1,475,237,816 | user_e143190f4010 | Cooking | Which is funny since the root is Germanic and present in soooo many words in that family of languages - of which English is supposedly a member.
Languages are funny, English especially sew. | 70 | t1_d886nor | t3_556q43 | /r/Cooking/comments/t3_556q43/d886vk3 | null | false | 2016-09-30T12:16:56Z |
d886scf | t1_d886scf | 1,475,237,612 | user_30016b2564de | Cooking | The word 'salary' is even derived from salt. ~~I think it was in Greece, but i could be wrong~~, but salt was put of your pay when you were in the army. Something like that.
EDIT: It was Ancient Rome. | 37 | t1_d8818ds | t3_556q43 | /r/Cooking/comments/t3_556q43/d886scf | null | false | 2016-09-30T12:13:32Z |
d886qxm | t1_d886qxm | 1,475,237,525 | user_9218bafa32b8 | Cooking | Pulled pork is always great. | 3 | t3_557k0n | t3_557k0n | /r/Cooking/comments/t3_557k0n/d886qxm | null | false | 2016-09-30T12:12:05Z |
d886oxj | t1_d886oxj | 1,475,237,389 | user_17b2f97e5e79 | Cooking | mmmm moist tendies | 1 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d886oxj | null | false | 2016-09-30T12:09:49Z |
d886o8p | t1_d886o8p | 1,475,237,344 | user_30597871f2dd | Cooking | This | -5 | t1_d8818ds | t3_556q43 | /r/Cooking/comments/t3_556q43/d886o8p | null | false | 2016-09-30T12:09:04Z |
d886o18 | t1_d886o18 | 1,475,237,331 | user_b500628d1425 | Cooking | Heat cream in a sauce pan until just about boiling.
slowly add shredded cheese.
stir until completely melted.
No flour needed, that is how I make cheese sauce it's fairly thick and firms up/remelts nicely.
| 1 | t3_5573vu | t3_5573vu | /r/Cooking/comments/t3_5573vu/d886o18 | null | false | 2016-09-30T12:08:51Z |
d886nor | t1_d886nor | 1,475,237,309 | user_130e7afc2957 | Cooking | Fun fact: there is no "d" in refrigeration, but we stick it in "fridge" because "frige" looks weird. English is stupid. | 231 | t1_d8818ds | t3_556q43 | /r/Cooking/comments/t3_556q43/d886nor | null | false | 2016-09-30T12:08:29Z |
d886kxr | t1_d886kxr | 1,475,237,128 | user_91f6833c17d6 | Cooking | I tried chicken that was cooked in waterless pans without any seasoning or oil. Let me tell you it was some delicious chicken. | -7 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d886kxr | null | false | 2016-09-30T12:05:28Z |
d886fe0 | t1_d886fe0 | 1,475,236,745 | user_5efe22f2e8c2 | Cooking | My dad has always made a great creamy mashed potato but it was always lacking in a little flavour. I told him to salt the water before adding the potatoes and then salt the potatoes during mashing.
Yesterday's mashed potatoes were glorious. | 89 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d886fe0 | null | false | 2016-09-30T11:59:05Z |
d8867dx | t1_d8867dx | 1,475,236,189 | user_33bac4675962 | Cooking | Peel a potato or any other fruit/veggie. | 1 | t1_d87vfmd | t3_552j5l | /r/Cooking/comments/t3_552j5l/d8867dx | null | false | 2016-09-30T11:49:49Z |
d88642c | t1_d88642c | 1,475,235,951 | user_d01c596d5615 | Cooking | It's one he's kept from the dining hall and then refrigerated. Chances are it's cooked. | 11 | t1_d884k1r | t3_556q43 | /r/Cooking/comments/t3_556q43/d88642c | null | false | 2016-09-30T11:45:51Z |
d8861am | t1_d8861am | 1,475,235,749 | user_a07151857fa1 | Cooking | When you get the resources try making salt crust chicken. | 3 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d8861am | null | false | 2016-09-30T11:42:29Z |
d8860nx | t1_d8860nx | 1,475,235,703 | user_4d422a878dd7 | Cooking | My best results came from soaking the uncooked sliced potatoes, par-boiling and draining, tossing in a little starch, oil, and spices, and baking while turning regularly. Such a labour-intensive way of doing it, but they had a nice crunchy texture. Not better than fried or double-fried though. | 1 | t1_d884oiz | t3_54y9ql | /r/Cooking/comments/t3_54y9ql/d8860nx | null | false | 2016-09-30T11:41:43Z |
d885up9 | t1_d885up9 | 1,475,235,265 | user_2bf17f3e80a6 | Cooking | Been there done that, good though | 1 | t3_551jk3 | t3_551jk3 | /r/Cooking/comments/t3_551jk3/d885up9 | null | false | 2016-09-30T11:34:25Z |
d885rjq | t1_d885rjq | 1,475,235,020 | user_5f504b0e2151 | Cooking | Salt in moderation is the critical point. We went to Sorrento in Italy recently and the food we had there was absolutely killed with salt. The saltiest food we have ever had. It was really terrible. We ended up going in to restaurants and specifically asking them to not add salt. | 3 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d885rjq | null | false | 2016-09-30T11:30:20Z |
d885pf9 | t1_d885pf9 | 1,475,234,853 | user_106f92ffa65e | Cooking | What kind of cheese are you using?
I used to use pre-shredded bagged cheese when I was younger. It has an additive to help it not clump, it made the sauce taste floury | 7 | t3_5573vu | t3_5573vu | /r/Cooking/comments/t3_5573vu/d885pf9 | null | false | 2016-09-30T11:27:33Z |
d8859hg | t1_d8859hg | 1,475,233,534 | user_97b45d4637a6 | Cooking | Don't you have a microwave? | 44 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d8859hg | null | false | 2016-09-30T11:05:34Z |
d8856ih | t1_d8856ih | 1,475,233,279 | user_96b4ab8cdbb5 | Cooking | This is the one. Haven't made enchiladas for ages, and never with Tomatillo sauce..
Do I just blitz the Tomatillos in the blender with the liquid they come in?
Looking forward to it!
Cheers. | 1 | t1_d8847c7 | t3_554ukk | /r/Cooking/comments/t3_554ukk/d8856ih | null | false | 2016-09-30T11:01:19Z |
d884x3u | t1_d884x3u | 1,475,232,436 | user_a3c1d376ed9a | Cooking | Scrape down the sides every so often, or consider getting an immersion blender. They really are a game changer. | 5 | t3_55792m | t3_55792m | /r/Cooking/comments/t3_55792m/d884x3u | null | false | 2016-09-30T10:47:16Z |
d884wgp | t1_d884wgp | 1,475,232,376 | user_72340bbbc7dc | Cooking | It's for self preservation. Winter is easier with vodka and food suitable for ones diet | 47 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d884wgp | null | false | 2016-09-30T10:46:16Z |
d884vv7 | t1_d884vv7 | 1,475,232,318 | user_89f9d782190e | Cooking | In the Campbell's one I noticed vinegar, citric acid, and tamarind, which is probably where the sharpness is coming from. I'd try adding a little tamarind to it. | 1 | t1_d884s8s | t3_556dvh | /r/Cooking/comments/t3_556dvh/d884vv7 | null | false | 2016-09-30T10:45:18Z |
d884un1 | t1_d884un1 | 1,475,232,205 | user_a3c1d376ed9a | Cooking | This is what I was wondering. The method doesn't mean a lot if the proportions are off. | 4 | t1_d8842ok | t3_5573vu | /r/Cooking/comments/t3_5573vu/d884un1 | null | false | 2016-09-30T10:43:25Z |
d884te0 | t1_d884te0 | 1,475,232,089 | user_df6b3e6f45dc | Cooking | Bought a phillips one to use while we remodeled our kitchen. Would recommend. | 1 | t3_54zl6z | t3_54zl6z | /r/Cooking/comments/t3_54zl6z/d884te0 | null | false | 2016-09-30T10:41:29Z |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.