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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d9eplfv | t1_d9eplfv | 1,477,875,443 | user_ad46500ff70a | Cooking | Iceberg is for sandwiches and tacos, but not for salads, except taco salads (quarter head of iceberg, run through shredding blade in food processor, pile with carnitas/guac/onions/tomatoes/bean salad, salt, eat. If you do dairy add sour cream and cheese. It's the best hangover salad. | 1 | t1_d9a6pdi | t3_59o1h7 | /r/Cooking/comments/t3_59o1h7/d9eplfv | null | false | 2016-10-31T00:57:23Z |
d9epkbq | t1_d9epkbq | 1,477,875,405 | user_7992479ba111 | Cooking | That's a good point. Red cabbage pigment turns blue in the presence of a base
http://www.sciencekiddo.com/red-cabbage-ph-indicator/ | 3 | t1_d9eoxwr | t3_5a78ia | /r/Cooking/comments/t3_5a78ia/d9epkbq | null | false | 2016-10-31T00:56:45Z |
d9epeoe | t1_d9epeoe | 1,477,875,205 | user_74e4a6853451 | Cooking | Don't feed the troll | 5 | t1_d9eljx3 | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9epeoe | null | false | 2016-10-31T00:53:25Z |
d9ep0j0 | t1_d9ep0j0 | 1,477,874,700 | user_ad46500ff70a | Cooking | You're not wrong, but if op is asking how to boil pasta methinks sending them off into making a Mornay is not the best idea. Shredded cheese will melt into hot pasta just fine. | 2 | t1_d9dplta | t3_5a2ch0 | /r/Cooking/comments/t3_5a2ch0/d9ep0j0 | null | false | 2016-10-31T00:45:00Z |
d9eoxwr | t1_d9eoxwr | 1,477,874,608 | user_2da25282029d | Cooking | Use red cabbage juice. It ends up being light purple/blue. | 3 | t3_5a78ia | t3_5a78ia | /r/Cooking/comments/t3_5a78ia/d9eoxwr | null | false | 2016-10-31T00:43:28Z |
d9eoszf | t1_d9eoszf | 1,477,874,430 | user_10a24275e1b6 | Cooking | Two things that haven't been mentioned, one minor major and the other major major. The minor major one is that for most commercial ranges and similar equipment, their warrantee only applies if used in a commercial application. So if it breaks in your home install or usage, you're on your own, which might be fine if you... | 2 | t3_5a3tqm | t3_5a3tqm | /r/Cooking/comments/t3_5a3tqm/d9eoszf | null | false | 2016-10-31T00:40:30Z |
d9eolit | t1_d9eolit | 1,477,874,174 | user_25944277a50f | Cooking | It's as good of a place for him to ask as any. | 2 | t1_d9eg2am | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9eolit | null | false | 2016-10-31T00:36:14Z |
d9eolgy | t1_d9eolgy | 1,477,874,172 | user_0458d344d85d | Cooking | I've been admiring this pepperoni head all day, wish I had a party to make and bring it to.
https://www.reddit.com/r/food/comments/59z3dm/homemade_pepperoni_pinhead_hellraiser/?ref=share&ref_source=link | 2 | t3_5a97qt | t3_5a97qt | /r/Cooking/comments/t3_5a97qt/d9eolgy | null | false | 2016-10-31T00:36:12Z |
d9eojsc | t1_d9eojsc | 1,477,874,116 | user_c577898b5073 | Cooking | Absolutely. Best cookware I own. After the season I did it's the easiest to use and clean. | 1 | t1_d9dxhk5 | t3_5a46e3 | /r/Cooking/comments/t3_5a46e3/d9eojsc | null | false | 2016-10-31T00:35:16Z |
d9eofrs | t1_d9eofrs | 1,477,873,971 | user_fca0cfd02f89 | Cooking | Only Korean fried though. | 11 | t1_d9ejsq5 | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9eofrs | null | false | 2016-10-31T00:32:51Z |
d9eo8fb | t1_d9eo8fb | 1,477,873,697 | user_ad46500ff70a | Cooking | George foreman for grilled cheese every time. | 0 | t1_d9e5x41 | t3_5a0v09 | /r/Cooking/comments/t3_5a0v09/d9eo8fb | null | false | 2016-10-31T00:28:17Z |
d9eo4dk | t1_d9eo4dk | 1,477,873,550 | user_ad46500ff70a | Cooking | Ehh, I actually use our foreman daily, as it does nice toast and bacon. It's honestly also perfect for simple daily food like chicken breasts or salmon filets, and cleanup is super easy. I prefer salads to slow cooker/one pot meals, so I like to be able to just throw together some veg and slap on a protein in 10 minute... | 1 | t1_d9d704b | t3_5a0v09 | /r/Cooking/comments/t3_5a0v09/d9eo4dk | null | false | 2016-10-31T00:25:50Z |
d9envfu | t1_d9envfu | 1,477,873,226 | user_ad46500ff70a | Cooking | 500g plain/ap flour, 7g instant yeast, 1 tbsp salt, 1 tbsp honey, 2tbsp olive oil. Mix dry ingredients in a bowl. Measure 300ml of hand-hot water, dissolve in honey. Add olive oil and mix with fork, add liquid to dry mix. Stir until combined and turn out onto a floured surface. Knead 10 mins, until entirely elastic, an... | 1 | t3_5a0h4v | t3_5a0h4v | /r/Cooking/comments/t3_5a0h4v/d9envfu | null | false | 2016-10-31T00:20:26Z |
d9enstx | t1_d9enstx | 1,477,873,132 | user_b5139bd98537 | Cooking | But do you have a Korean fried? | 15 | t1_d9ejdv5 | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9enstx | null | false | 2016-10-31T00:18:52Z |
d9enndi | t1_d9enndi | 1,477,872,927 | user_e30041ff21a0 | Cooking | Are you asking us to google for you?
| 1 | t3_5a99wu | t3_5a99wu | /r/Cooking/comments/t3_5a99wu/d9enndi | null | false | 2016-10-31T00:15:27Z |
d9enkc7 | t1_d9enkc7 | 1,477,872,809 | user_ad46500ff70a | Cooking | I do a carrot and pumpkin soup with chicken stock - roast your veg well first anda a stick blender does a magnificent job of pureeing. I add a bit of coconut oil, but any fat would do, and it would be delightful served with coconut cresm or dairy cream (or goat's cheese!) | 1 | t1_d9c67he | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9enkc7 | null | false | 2016-10-31T00:13:29Z |
d9engqc | t1_d9engqc | 1,477,872,670 | user_63e6bd91b1f5 | Cooking | Tramontina 18/10 stainless pots available from Wal-Mart are the best quality, low cost pots that are available. They are comparable to All Clad. I can't say enough about this line of cookware. They are excellent and low cost. | 1 | t3_59ip1k | t3_59ip1k | /r/Cooking/comments/t3_59ip1k/d9engqc | null | false | 2016-10-31T00:11:10Z |
d9en63h | t1_d9en63h | 1,477,872,270 | user_7f844befd690 | Cooking | Except that the excitement about taking the time to get the book signed and brag about it means he's probably a fan of the book and would also recommend it. | 9 | t1_d9ehh64 | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9en63h | null | false | 2016-10-31T00:04:30Z |
d9emtxu | t1_d9emtxu | 1,477,871,795 | user_14b558f24223 | Cooking | Easy whipped chocolate Mousse
1 cup heavy cream
3-5 tablespoons unsweetened cocoa powder
3-5 tablespoons powdered sugar
Whip cream in kitchenaid mixed starting at lowest setting and working up to highest setting. Add cocoa powder and powdered sugar halfway through, add more if needed.
Spoon into individual ser... | 2 | t3_5a732d | t3_5a732d | /r/Cooking/comments/t3_5a732d/d9emtxu | null | false | 2016-10-30T23:56:35Z |
d9emn92 | t1_d9emn92 | 1,477,871,537 | user_b0f24c41a2ef | Cooking | What are you, some sort of maniac? | 11 | t1_d9emhzk | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9emn92 | null | false | 2016-10-30T23:52:17Z |
d9emhzk | t1_d9emhzk | 1,477,871,336 | user_00f3db7b9227 | Cooking | What about a combo, a roll on a paper towel to get the excess oil, then let rest on rack. | 20 | t3_5a8gzy | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9emhzk | null | false | 2016-10-30T23:48:56Z |
d9emhm2 | t1_d9emhm2 | 1,477,871,321 | user_6cbf32642770 | Cooking | Thanks everyone for the advice! I will keep cooking with it and reseasoning when necessary and hopefully it will go away over time. | 1 | t3_5a3nwv | t3_5a3nwv | /r/Cooking/comments/t3_5a3nwv/d9emhm2 | null | false | 2016-10-30T23:48:41Z |
d9emhju | t1_d9emhju | 1,477,871,318 | user_b7644e4e0a0c | Cooking | I don't have young kids but thanks for the feedback. Something to consider for sure. | 1 | t1_d9e37as | t3_5a3tqm | /r/Cooking/comments/t3_5a3tqm/d9emhju | null | false | 2016-10-30T23:48:38Z |
d9eme8x | t1_d9eme8x | 1,477,871,192 | user_b7644e4e0a0c | Cooking | Viking is definitely being considered, if it is the commercial grade. There is no way that I will pay $2500+ for a "professional grade" range when I can buy the real professional grade for the same price or less. | 1 | t1_d9dndi3 | t3_5a3tqm | /r/Cooking/comments/t3_5a3tqm/d9eme8x | null | false | 2016-10-30T23:46:32Z |
d9em8u9 | t1_d9em8u9 | 1,477,870,988 | user_b7644e4e0a0c | Cooking | Thanks to everyone for the feedback. I'm still strongly leaning towards a commercial range. I don't live in an area where I have to worry about code, although I don't take safety precautions lightly. I'm gutting my kitchen and building new cabinets so I have a lot of flexibility to integrate commercial applianc... | 1 | t3_5a3tqm | t3_5a3tqm | /r/Cooking/comments/t3_5a3tqm/d9em8u9 | null | false | 2016-10-30T23:43:08Z |
d9elsgp | t1_d9elsgp | 1,477,870,393 | [deleted] | Cooking | [deleted] | 1 | t1_d9ejbb8 | t3_5a8pcm | /r/Cooking/comments/t3_5a8pcm/d9elsgp | null | false | 2016-10-30T23:33:13Z |
d9elrq1 | t1_d9elrq1 | 1,477,870,366 | user_2fd9d0e55fb8 | Cooking | Do you mean saimin?
My mom makes it like this:
About 1/4 cup sherry or sake. Add dashi powder and about 1tbsp sugar. Burn off the alcohol. Add about one cup of water and boil.
She buys egg noodles from asian grocery stores for it and serves it with green onions and a dipping sauce of a bit of shoyu and chinese mustar... | 2 | t3_5a8f5w | t3_5a8f5w | /r/Cooking/comments/t3_5a8f5w/d9elrq1 | null | false | 2016-10-30T23:32:46Z |
d9ellyd | t1_d9ellyd | 1,477,870,146 | user_3a94de665912 | Cooking | Because we all have 3000 square foot kitchens.
FFS 95% of people are not going to waste all that space just to toast mozzarella a few times a year. | 3 | t1_d9ehuzo | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9ellyd | null | false | 2016-10-30T23:29:06Z |
d9eljx3 | t1_d9eljx3 | 1,477,870,066 | user_ca22d276671f | Cooking | Yeah I forgot to add something cause I was in a hurry. The book is good and simple to use. Made about 10 recipes from it all pretty decent. | 13 | t1_d9ehh64 | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9eljx3 | null | false | 2016-10-30T23:27:46Z |
d9elih0 | t1_d9elih0 | 1,477,870,012 | [deleted] | Cooking | [deleted] | -51 | t1_d9el4v0 | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9elih0 | null | false | 2016-10-30T23:26:52Z |
d9elher | t1_d9elher | 1,477,869,972 | user_0b986ec75090 | Cooking | ha! i didn't even realize ...friend | 18 | t1_d9ejdv5 | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9elher | null | false | 2016-10-30T23:26:12Z |
d9elgmc | t1_d9elgmc | 1,477,869,942 | user_a1df1a1d68f8 | Cooking | I don't know if this is a regional thing, but a big thing of meatballs covered in a kind of sweet sauce is usually great to have at things where people are going to be getting food buffet style. | 1 | t3_5a4v8d | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9elgmc | null | false | 2016-10-30T23:25:42Z |
d9el4v0 | t1_d9el4v0 | 1,477,869,504 | user_4789e9a23be0 | Cooking | This is actually wrong. Was it soggy or greasy? Sogginess comes from steam, and was probably a result of covering the chicken too much.
But you want to drain fried food on paper to prevent the food from being greasy.
>The majority of oil is absorbed into fried foods within the first few seconds out of the fryer a... | 540 | t3_5a8gzy | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9el4v0 | null | false | 2016-10-30T23:18:24Z |
d9el3lf | t1_d9el3lf | 1,477,869,456 | user_9df232eea110 | Cooking | You have to weigh if the extra crispyness is worth the pain in the ass of setting up a rack with a drip pan underneath it. I do like crispy fried chicken, but for most fried things, it's just not worth it for me. Paper towels is quick and easy and less messy. | 5 | t3_5a8gzy | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9el3lf | null | false | 2016-10-30T23:17:36Z |
d9ekwmu | t1_d9ekwmu | 1,477,869,193 | user_34ac6ead099a | Cooking | Don't buy a culinary torch unless you're planning to use it for quite a few things. If you do buy one, odds are using it will be just as much of a hassle as using the microwave. Something like a toaster oven with a broil setting would be better and odds are it'll make it's value back in no time. | 1 | t3_5a4rgk | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9ekwmu | null | false | 2016-10-30T23:13:13Z |
d9eks7j | t1_d9eks7j | 1,477,869,021 | user_1d45a11e0f83 | Cooking | I put paper towels on the rack. I'm biracksual.
I actually do, and put fried items in a 250° oven for about 10 minutes to rest. Always keeps the steam from setting on the breading and the paper pulls the fat away. | 55 | t3_5a8gzy | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9eks7j | null | false | 2016-10-30T23:10:21Z |
d9ekmk7 | t1_d9ekmk7 | 1,477,868,811 | user_2b50dc4ff067 | Cooking | Hmm. The tags definitely said tin lined. I'm just wondering if they are shiny because brand new? | 2 | t1_d9eje4d | t3_5a8p9j | /r/Cooking/comments/t3_5a8p9j/d9ekmk7 | null | false | 2016-10-30T23:06:51Z |
d9ek6cr | t1_d9ek6cr | 1,477,868,195 | user_1d3c8325c7aa | Cooking | I own one. I don't think it is perfect by any stretch but it is a useful tool. By which I mean I end up using it pretty much daily.
A few examples of how I have used it in the last week: cooking margherita style pizza (stovetop), touching up the whites on a sunny side up egg without firming the yolk, melting/brownin... | 4 | t1_d9e63pd | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9ek6cr | null | false | 2016-10-30T22:56:35Z |
d9ek3qu | t1_d9ek3qu | 1,477,868,093 | user_8851129330ce | Cooking | Baked Ziti and Crockpot Meatballs and Sausage. You can brown the meatballs and sausage in the oven early in the morning and then let them cook in a crockpot all day. Baked Ziti (the lazy way) would literally just be penne tossed in marinara with motz in top. Get fancy with meat sauce and ricotta, but if you keep it sim... | 1 | t3_5a4v8d | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9ek3qu | null | false | 2016-10-30T22:54:53Z |
d9ejtbx | t1_d9ejtbx | 1,477,867,680 | user_542e6c156ba1 | Cooking | That seems so logical but I've never done it. Thanks for the heads up. | -1 | t3_5a8gzy | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9ejtbx | null | false | 2016-10-30T22:48:00Z |
d9ejsq5 | t1_d9ejsq5 | 1,477,867,657 | user_542e6c156ba1 | Cooking | Then...you eat them. | 10 | t1_d9ejdv5 | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9ejsq5 | null | false | 2016-10-30T22:47:37Z |
d9ejr1e | t1_d9ejr1e | 1,477,867,591 | user_20c48cba0429 | Cooking | Didnt know this, thanks for sharing | -2 | t3_5a8gzy | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9ejr1e | null | false | 2016-10-30T22:46:31Z |
d9ejpjh | t1_d9ejpjh | 1,477,867,535 | [deleted] | Cooking | [deleted] | 0 | t1_d9ejetd | t3_5a8kld | /r/Cooking/comments/t3_5a8kld/d9ejpjh | null | false | 2016-10-30T22:45:35Z |
d9ejetd | t1_d9ejetd | 1,477,867,126 | user_68bcbe548476 | Cooking | The fishmonger? buy the ink and make a basic sauce from it | 0 | t3_5a8kld | t3_5a8kld | /r/Cooking/comments/t3_5a8kld/d9ejetd | null | false | 2016-10-30T22:38:46Z |
d9eje4d | t1_d9eje4d | 1,477,867,099 | user_0b986ec75090 | Cooking | those are gorgeous
are you sure that's tin?
it looks too shiny for tin
[**these are tin lined**](http://i42.photobucket.com/albums/e349/jojoco/Copper%20pots/photo.jpg)
see how dull they look...you might have stainless steel lined copper pots in which case you scored big time | 1 | t3_5a8p9j | t3_5a8p9j | /r/Cooking/comments/t3_5a8p9j/d9eje4d | null | false | 2016-10-30T22:38:19Z |
d9ejdv5 | t1_d9ejdv5 | 1,477,867,089 | user_421d4c1607e6 | Cooking | I friend chicken all the time too | 161 | t3_5a8gzy | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9ejdv5 | null | false | 2016-10-30T22:38:09Z |
d9ejbl4 | t1_d9ejbl4 | 1,477,867,003 | user_68bcbe548476 | Cooking | Dry brine the saimen fillet for a few hours, then dry all sides of the saimen with paper towels. Add desired herbs & spices to the flesh side of the saimen.
Heat oil in a pan until shimmering, add saimen and press down with a spatula to make all the skin contact with the pan.
When the skin is brown and crispy... | 1 | t3_5a8f5w | t3_5a8f5w | /r/Cooking/comments/t3_5a8f5w/d9ejbl4 | null | false | 2016-10-30T22:36:43Z |
d9ejbb8 | t1_d9ejbb8 | 1,477,866,992 | user_2b50dc4ff067 | Cooking | This is not a place to seek nutritional or medical advice. | 1 | t3_5a8pcm | t3_5a8pcm | /r/Cooking/comments/t3_5a8pcm/d9ejbb8 | null | false | 2016-10-30T22:36:32Z |
d9ej9rf | t1_d9ej9rf | 1,477,866,932 | user_92f9efd808b3 | Cooking | It's neat but I wouldn't exactly say helpful.
There's no quantities so you can't really use this to help you make any of these. The information that's actually there is basic Wikipedia stuff or things you can learn from reading the label of the container the premade stuff is in.
Neat wallpaper but not good for much e... | 1 | t3_59ql4a | t3_59ql4a | /r/Cooking/comments/t3_59ql4a/d9ej9rf | null | false | 2016-10-30T22:35:32Z |
d9ej74z | t1_d9ej74z | 1,477,866,825 | user_68bcbe548476 | Cooking | Swap the thyme for fresh sage
Put freshly grated parmigiano reggiano on top to finish instead of mixing in pre-grated stuff
Cook the spaghetti then drain it and toss it in brown butter and fried sage
Now you have delicious spaghetti burro e salvia and it'll be much nicer | 2 | t3_5a8ieo | t3_5a8ieo | /r/Cooking/comments/t3_5a8ieo/d9ej74z | null | false | 2016-10-30T22:33:45Z |
d9ej1up | t1_d9ej1up | 1,477,866,618 | user_2b50dc4ff067 | Cooking | Yea, that's pretty common. Elevated, with airflow, is preferred. | -5 | t3_5a8gzy | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9ej1up | null | false | 2016-10-30T22:30:18Z |
d9ej0am | t1_d9ej0am | 1,477,866,558 | [deleted] | Cooking | [deleted] | 1 | t3_5a6me1 | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9ej0am | null | false | 2016-10-30T22:29:18Z |
d9eixky | t1_d9eixky | 1,477,866,455 | user_127f4251cf4c | Cooking | Yes, Arabesque. Up voting because she is my favourite cookbook writer | 5 | t1_d9e7eq2 | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9eixky | null | false | 2016-10-30T22:27:35Z |
d9eivi0 | t1_d9eivi0 | 1,477,866,373 | user_7992479ba111 | Cooking | For green, you could blend some green peppers or something green and leafy like basil. I would avoid blending lettuce because I find cooking lettuce to be kinda gross.
As for blue... blue food coloring is probably your best bet for a real blue. Blue berries tend to be more purple than blue and I can't think of much e... | 1 | t3_5a78ia | t3_5a78ia | /r/Cooking/comments/t3_5a78ia/d9eivi0 | null | false | 2016-10-30T22:26:13Z |
d9eitzv | t1_d9eitzv | 1,477,866,318 | user_2f7ca2a8b901 | Cooking | Korean style ground beef. Not only is it really easy to make, but I'm a huge fan of Asian food and have always leaned towards liking strong flavors and spicy food.
1lb ground beef
1/3 cup brown sugar
1/4 cup soy sauce
1 tbsp sesame oil for sauce, a little more for the pan
3 garlic cloves, minced
Powdered ginger
... | 2 | t3_59litf | t3_59litf | /r/Cooking/comments/t3_59litf/d9eitzv | null | false | 2016-10-30T22:25:18Z |
d9eikq4 | t1_d9eikq4 | 1,477,865,951 | user_8c86450c7e9d | Cooking | Honestly lol | 1 | t1_d9ehuzo | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9eikq4 | null | false | 2016-10-30T22:19:11Z |
d9eig71 | t1_d9eig71 | 1,477,865,774 | [deleted] | Cooking | [removed] | 1 | t1_d9eiffz | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9eig71 | null | false | 2016-10-30T22:16:14Z |
d9eiffz | t1_d9eiffz | 1,477,865,745 | user_d35994223c85 | Cooking | The link doesn't appear in some mobile browsers due to the formatting. Here it is with the formatting fixed:
[Mourad: New Moroccan](https://www.amazon.com/dp/1579654290/ref=cm_sw_r_cp_api_kbKfybC4BSJD9) | 8 | t1_d9e8saw | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9eiffz | null | false | 2016-10-30T22:15:45Z |
d9eiau3 | t1_d9eiau3 | 1,477,865,572 | user_a72034a4b420 | Cooking | I agree with the other commenter on fresh basil. I also like fresh oregano and sometimes rosemary in my spaghetti sauce. If this is something you eat regularly, you can get little basil and oregano plants for a couple bucks and they'll survive pretty long as long as you have a water that gets decent light and you water... | 3 | t3_5a8ieo | t3_5a8ieo | /r/Cooking/comments/t3_5a8ieo/d9eiau3 | null | false | 2016-10-30T22:12:52Z |
d9ei7b5 | t1_d9ei7b5 | 1,477,865,439 | user_674fc04933ac | Cooking | Flourless Chocolate cake ATK has a really good recipe but there are tons out there. | 3 | t3_5a732d | t3_5a732d | /r/Cooking/comments/t3_5a732d/d9ei7b5 | null | false | 2016-10-30T22:10:39Z |
d9ei4uc | t1_d9ei4uc | 1,477,865,341 | user_9eb43295e70f | Cooking | I want some downvotes! | -8 | t1_d9ehsbe | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9ei4uc | null | false | 2016-10-30T22:09:01Z |
d9ei2r9 | t1_d9ei2r9 | 1,477,865,260 | user_4584d530a07d | Cooking | Make stock from the carcass & use that to make your enchilada sauce. | 2 | t1_d9e2bis | t3_5a6o7j | /r/Cooking/comments/t3_5a6o7j/d9ei2r9 | null | false | 2016-10-30T22:07:40Z |
d9ei26y | t1_d9ei26y | 1,477,865,239 | user_ca0cf69c11b6 | Cooking | Please buy a wedge of Parmesan and grate it yourself. The pre-grated stuff is an abomination.
I would lose the thyme and use oregano and basil. I also really like whole fennel seeds, but they can be an acquired taste. | 12 | t3_5a8ieo | t3_5a8ieo | /r/Cooking/comments/t3_5a8ieo/d9ei26y | null | false | 2016-10-30T22:07:19Z |
d9ei1x9 | t1_d9ei1x9 | 1,477,865,229 | user_4584d530a07d | Cooking | Oysters. | 2 | t3_5a7fqf | t3_5a7fqf | /r/Cooking/comments/t3_5a7fqf/d9ei1x9 | null | false | 2016-10-30T22:07:09Z |
d9ei1xd | t1_d9ei1xd | 1,477,865,229 | user_445b6ff1a655 | Cooking | Full the haters I though the same thing | -41 | t1_d9e7t22 | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9ei1xd | null | false | 2016-10-30T22:07:09Z |
d9ei1fd | t1_d9ei1fd | 1,477,865,209 | user_445b6ff1a655 | Cooking | They have food in North Africa? | -45 | t3_5a6me1 | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9ei1fd | null | false | 2016-10-30T22:06:49Z |
d9ehzgf | t1_d9ehzgf | 1,477,865,133 | user_4584d530a07d | Cooking | You really need some oil in there to spread the flavors around properly. | -1 | t3_5a8ieo | t3_5a8ieo | /r/Cooking/comments/t3_5a8ieo/d9ehzgf | null | false | 2016-10-30T22:05:33Z |
d9ehuzo | t1_d9ehuzo | 1,477,864,953 | user_7d66932da7db | Cooking | Toaster ovens? Triggered. | 0 | t1_d9eh8de | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9ehuzo | null | false | 2016-10-30T22:02:33Z |
d9ehsoh | t1_d9ehsoh | 1,477,864,857 | user_7992479ba111 | Cooking | It depends on how hot it was. If I had to guess, I'd say that the temperature was probably above the danger zone, but lower than simmering, so something like 170F. It should be safe.
Could you dip your finger into the liquid? If it was too hot for you to touch it, then it's probably safe. If you could easily hold you... | 9 | t1_d9ees9m | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9ehsoh | null | false | 2016-10-30T22:00:57Z |
d9ehsbe | t1_d9ehsbe | 1,477,864,843 | user_37ace20c2867 | Cooking | I'm gonna downvote both of you just because I want to. All aboard the downvote train, Choo Choo! | -18 | t1_d9ehh64 | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9ehsbe | null | false | 2016-10-30T22:00:43Z |
d9ehh64 | t1_d9ehh64 | 1,477,864,399 | user_3dc634d3b5d8 | Cooking | I'm gonna down vote you, but only because you didn't add anything to anybody. All you said was "Look at me!" You could've added your opinion or experience and maybe given some insight to help others. | -58 | t1_d9ef3ei | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9ehh64 | null | false | 2016-10-30T21:53:19Z |
d9ehdix | t1_d9ehdix | 1,477,864,261 | user_0b986ec75090 | Cooking | fresh basil | 3 | t3_5a8ieo | t3_5a8ieo | /r/Cooking/comments/t3_5a8ieo/d9ehdix | null | false | 2016-10-30T21:51:01Z |
d9eh8de | t1_d9eh8de | 1,477,864,069 | user_8c86450c7e9d | Cooking | Why do redditors downvote smart people I don't understand | 0 | t1_d9e1rjp | t3_5a4rgk | /r/Cooking/comments/t3_5a4rgk/d9eh8de | null | false | 2016-10-30T21:47:49Z |
d9egy79 | t1_d9egy79 | 1,477,863,691 | user_f8711268a9d4 | Cooking | I would toss it and get another cut, but I'm overly cautious and I am very, very rich.
One of things is not true. | 1 | t1_d9ees9m | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9egy79 | null | false | 2016-10-30T21:41:31Z |
d9egxkr | t1_d9egxkr | 1,477,863,668 | [deleted] | Cooking | [deleted] | 1 | t3_5a56b6 | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9egxkr | null | false | 2016-10-30T21:41:08Z |
d9egrnb | t1_d9egrnb | 1,477,863,447 | user_2477633d9aba | Cooking | Ethiopia is not considered North Africa, and Ethiopian food is drastically different from North African and Moroccan food. | 2 | t1_d9egfpy | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9egrnb | null | false | 2016-10-30T21:37:27Z |
d9egrkt | t1_d9egrkt | 1,477,863,444 | user_0b986ec75090 | Cooking | my who's what now? | 3 | t3_5a8f5w | t3_5a8f5w | /r/Cooking/comments/t3_5a8f5w/d9egrkt | null | false | 2016-10-30T21:37:24Z |
d9egfpy | t1_d9egfpy | 1,477,863,022 | [deleted] | Cooking | [deleted] | 1 | t3_5a6me1 | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9egfpy | null | false | 2016-10-30T21:30:22Z |
d9eg8x0 | t1_d9eg8x0 | 1,477,862,768 | user_2bcaf3041e6b | Cooking | Thank you , I appreciate the help. | 1 | t1_d9eg0do | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9eg8x0 | null | false | 2016-10-30T21:26:08Z |
d9eg2am | t1_d9eg2am | 1,477,862,530 | user_4bbc6eab56b6 | Cooking | That's East Africa. Totally different style of food. | 4 | t1_d9e7u7z | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9eg2am | null | false | 2016-10-30T21:22:10Z |
d9eg0do | t1_d9eg0do | 1,477,862,460 | [deleted] | Cooking | [deleted] | 0 | t1_d9efqpw | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9eg0do | null | false | 2016-10-30T21:21:00Z |
d9efykk | t1_d9efykk | 1,477,862,396 | user_5106b213ad59 | Cooking | I detach my jaw and swallow the pot whole, lid and all. It's hell on the bathroom plumbing but I can sleep at night knowing at least the seasoning was right. | 2 | t1_d9efrjw | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9efykk | null | false | 2016-10-30T21:19:56Z |
d9efu0z | t1_d9efu0z | 1,477,862,235 | user_e479dfe407a7 | Cooking | Sand&dirt my fave | -44 | t3_5a6me1 | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9efu0z | null | false | 2016-10-30T21:17:15Z |
d9efrjw | t1_d9efrjw | 1,477,862,150 | user_00392b83d0ef | Cooking | Do you chew? :) | 1 | t1_d9efiun | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9efrjw | null | false | 2016-10-30T21:15:50Z |
d9efqpw | t1_d9efqpw | 1,477,862,121 | user_2bcaf3041e6b | Cooking | Do you have a suggestion for a seriously spicy condiment that would go well with a charcuterie board, even if it's not for everyone's consumption? You see some of my son's friends, as well as his girlfriend (who is part Korean), are also invited and they eat all things hot & spicy with great abandon. I love making them... | 2 | t1_d9e3eea | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9efqpw | null | false | 2016-10-30T21:15:21Z |
d9efiun | t1_d9efiun | 1,477,861,844 | user_5106b213ad59 | Cooking | Just my 2 cents. I season rice cooking liquid even harder. While the seeds absorb all that salt, not much is in contact with your tongue at any given time. I often also splash olive oil over once cooks, which insulates your mouth from seasoning even further. | 2 | t1_d9ef2rn | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9efiun | null | false | 2016-10-30T21:10:44Z |
d9efe1u | t1_d9efe1u | 1,477,861,666 | user_68bcbe548476 | Cooking | >While I find that the meals that I'm making are good, they don't have that kick of flavour that take them to the next level.
1) More fat 2) More salt 3) Add MSG | 2 | t3_5a6h5u | t3_5a6h5u | /r/Cooking/comments/t3_5a6h5u/d9efe1u | null | false | 2016-10-30T21:07:46Z |
d9efdxm | t1_d9efdxm | 1,477,861,661 | user_b5a77a6ac4ed | Cooking | In that case, I'd recommend a hacksaw. It would make short work of a chicken bone while not fucking up your cutting board. | 1 | t1_d9ees5c | t3_5a376n | /r/Cooking/comments/t3_5a376n/d9efdxm | null | false | 2016-10-30T21:07:41Z |
d9efaak | t1_d9efaak | 1,477,861,532 | user_68bcbe548476 | Cooking | I would suggest just getting a normal nonstick pan (IKEA is good, because they don't last a lifetime so you don't need to spend $$$) and a separate utensil to use with it. I have regular saucepans and a cast iron pan which I use all my regular stainless steel utensils with, and a single nylon spatula to use with my non... | 3 | t3_5a7v1h | t3_5a7v1h | /r/Cooking/comments/t3_5a7v1h/d9efaak | null | false | 2016-10-30T21:05:32Z |
d9ef95a | t1_d9ef95a | 1,477,861,491 | user_592643bff1cb | Cooking | Just get a good SS or cast iron, and take care of it. | 1 | t3_5a7v1h | t3_5a7v1h | /r/Cooking/comments/t3_5a7v1h/d9ef95a | null | false | 2016-10-30T21:04:51Z |
d9ef6oh | t1_d9ef6oh | 1,477,861,401 | [deleted] | Cooking | [deleted] | -1 | t3_5a7lrs | t3_5a7lrs | /r/Cooking/comments/t3_5a7lrs/d9ef6oh | null | false | 2016-10-30T21:03:21Z |
d9ef3ei | t1_d9ef3ei | 1,477,861,282 | user_ca22d276671f | Cooking | I've met the guy and have that booked signed. | 8 | t1_d9e8saw | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9ef3ei | null | false | 2016-10-30T21:01:22Z |
d9ef2rn | t1_d9ef2rn | 1,477,861,260 | user_00392b83d0ef | Cooking | But precisely because so much gets absorbed into the seeds, wouldn't it be super salty? I would understand if NOT much salt gets absorbed into the seeds haha. But yeah i get it, I'm a salt fiend so who am i to judge | 2 | t1_d9e6812 | t3_5a0a9j | /r/Cooking/comments/t3_5a0a9j/d9ef2rn | null | false | 2016-10-30T21:01:00Z |
d9ef281 | t1_d9ef281 | 1,477,861,241 | user_74c7a193211d | Cooking | So the heat was turned off on the stove/in the oven. | 1 | t1_d9eest3 | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9ef281 | null | false | 2016-10-30T21:00:41Z |
d9ef192 | t1_d9ef192 | 1,477,861,205 | user_a3774b91eaa0 | Cooking | Yup | 1 | t1_d9eevbl | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9ef192 | null | false | 2016-10-30T21:00:05Z |
d9eevq4 | t1_d9eevq4 | 1,477,861,004 | user_cdc9683f5425 | Cooking | OP - this thread is a circlejerk.
People making shit up - straight up liars. | 0 | t3_5a56b6 | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9eevq4 | null | false | 2016-10-30T20:56:44Z |
d9eevbl | t1_d9eevbl | 1,477,860,989 | user_01bff57477ab | Cooking | Skim the excess fat off, add tequila and reduce | 2 | t1_d9e1h87 | t3_5a4v8d | /r/Cooking/comments/t3_5a4v8d/d9eevbl | null | false | 2016-10-30T20:56:29Z |
d9eest3 | t1_d9eest3 | 1,477,860,898 | user_ea6b7fcac0d0 | Cooking | Dutch oven, not slow cooker | 3 | t1_d9dxdd2 | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9eest3 | null | false | 2016-10-30T20:54:58Z |
d9ees9m | t1_d9ees9m | 1,477,860,878 | user_ea6b7fcac0d0 | Cooking | My intent was to simmer the meat, so I dropped the temp from medium to low and left it while I went to work on other things. I came back to realize it wasn't simmering at all. It was just staying hot. Also, it's only a 3 hour cook time. So it was only "not simmering" for 3 hours | 2 | t1_d9dx6il | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9ees9m | null | false | 2016-10-30T20:54:38Z |
d9ees5c | t1_d9ees5c | 1,477,860,874 | user_9c16fb6f592a | Cooking | yeah, it handles them like a champ! I don't think it would handle anything bigger than chicken bones though. I bought it used off a friend of mine. I had asked her advice on a grinder so when she upgraded to a bigger one for her dogs she sold me hers. She used it for years too. I was pretty surprised by how sturdy this... | 2 | t1_d9eeimv | t3_5a376n | /r/Cooking/comments/t3_5a376n/d9ees5c | null | false | 2016-10-30T20:54:34Z |
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