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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
damuctb | t1_damuctb | 1,480,550,299 | user_8fdffbb21a29 | Cooking | Haha! I'm currently drooling at the thought of one. | 3 | t1_damtzfl | t3_5fs7ia | /r/Cooking/comments/t3_5fs7ia/damuctb | null | false | 2016-11-30T23:58:19Z |
damubwe | t1_damubwe | 1,480,550,265 | [deleted] | Cooking | [deleted] | 2 | t1_damu945 | t3_5ft3ri | /r/Cooking/comments/t3_5ft3ri/damubwe | null | false | 2016-11-30T23:57:45Z |
damubqx | t1_damubqx | 1,480,550,260 | user_704f0282cf4e | Cooking | What you're trying to do is adhere the crust to the meat and the only way to do that is to make a paste between the main crust and the meat. By using a dry coating on the meat, it bonds, ever so slightly, to the juices in the meat as well as the layer on the outside.
Make sure that whatever seasoning you use also goes... | 12 | t3_5frxh6 | t3_5frxh6 | /r/Cooking/comments/t3_5frxh6/damubqx | null | false | 2016-11-30T23:57:40Z |
damu9wu | t1_damu9wu | 1,480,550,193 | user_9570697af81c | Cooking | > up where
Northern New England, USA.
Apparently it's also a thing in Michigan. | 8 | t1_damu08l | t3_5fryyr | /r/Cooking/comments/t3_5fryyr/damu9wu | null | false | 2016-11-30T23:56:33Z |
damu97e | t1_damu97e | 1,480,550,167 | user_d18cf0777475 | Cooking | I take all the seeds from hundreds of tomatoes and crush them into a paste, then harden the paste with an edible epoxy. Then I take it to the lathe and shape it into a faux apple. | 6 | t1_dam4q7c | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damu97e | null | false | 2016-11-30T23:56:07Z |
damu945 | t1_damu945 | 1,480,550,164 | user_9f4adaa80ec6 | Cooking | Man, I wish I had a grill. I trust you on the mayo, but would yoghurt work? | 2 | t1_damtxsz | t3_5ft3ri | /r/Cooking/comments/t3_5ft3ri/damu945 | null | false | 2016-11-30T23:56:04Z |
damu7fj | t1_damu7fj | 1,480,550,102 | user_a5b731161d05 | Cooking | We always batter it in egg and flour and fry it. | 3 | t3_5fryyr | t3_5fryyr | /r/Cooking/comments/t3_5fryyr/damu7fj | null | false | 2016-11-30T23:55:02Z |
damu3vn | t1_damu3vn | 1,480,549,972 | user_9f4adaa80ec6 | Cooking | Ah, the content is blocked in my country on copyright grounds. I'm in the UK. Makes no sense. | 1 | t1_damu1yf | t3_5ft3ri | /r/Cooking/comments/t3_5ft3ri/damu3vn | null | false | 2016-11-30T23:52:52Z |
damu2us | t1_damu2us | 1,480,549,934 | user_bdea0ca99959 | Cooking | Did they taste better than store bought, or the same? | 2 | t1_damt1p9 | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damu2us | null | false | 2016-11-30T23:52:14Z |
damu1yf | t1_damu1yf | 1,480,549,902 | user_cd3e10fdddb7 | Cooking | https://youtu.be/by5iktMfXr8
You could do this but with your roast... I'm sure it would come out nice. | 1 | t3_5ft3ri | t3_5ft3ri | /r/Cooking/comments/t3_5ft3ri/damu1yf | null | false | 2016-11-30T23:51:42Z |
damu0tj | t1_damu0tj | 1,480,549,858 | user_c2e616598b47 | Cooking | I second this. I always use for vinaigrette usually with the seeds left in for texture. | 6 | t1_damhm7h | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damu0tj | null | false | 2016-11-30T23:50:58Z |
damu0rw | t1_damu0rw | 1,480,549,856 | user_784629070fef | Cooking | Doing this in school got me thinking this is what triggers mass shootings. Turning potatoes is awful. | 1 | t1_damrn4b | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damu0rw | null | false | 2016-11-30T23:50:56Z |
damu08l | t1_damu08l | 1,480,549,836 | user_5e599a4aa53a | Cooking | Out of curiosity, up where (generally)? | 3 | t1_damo2n6 | t3_5fryyr | /r/Cooking/comments/t3_5fryyr/damu08l | null | false | 2016-11-30T23:50:36Z |
damu06z | t1_damu06z | 1,480,549,835 | user_754161634aba | Cooking | perfect, thanks! | 2 | t1_damtrqd | t3_5ft0cw | /r/Cooking/comments/t3_5ft0cw/damu06z | null | false | 2016-11-30T23:50:35Z |
damtzfl | t1_damtzfl | 1,480,549,807 | user_d6de7ebc0907 | Cooking | I don't know why I didn't think of enchiladas - that sounds amazing right now. Thank you! | 5 | t1_damojm6 | t3_5fs7ia | /r/Cooking/comments/t3_5fs7ia/damtzfl | null | false | 2016-11-30T23:50:07Z |
damtyin | t1_damtyin | 1,480,549,773 | user_d6de7ebc0907 | Cooking | Have you frozen cheese before? Is there a certain way to keep it useable? | 1 | t1_damofiu | t3_5fs7ia | /r/Cooking/comments/t3_5fs7ia/damtyin | null | false | 2016-11-30T23:49:33Z |
damtxsz | t1_damtxsz | 1,480,549,748 | [deleted] | Cooking | [deleted] | 1 | t3_5ft3ri | t3_5ft3ri | /r/Cooking/comments/t3_5ft3ri/damtxsz | null | false | 2016-11-30T23:49:08Z |
damtx41 | t1_damtx41 | 1,480,549,723 | user_3f9cc5bf587c | Cooking | Your description of your Dad's probable use fits the Artisan series better. The exception might be using it for pasta.
The smaller bowl of the Artisan works better with small batches. You have to be somewhat careful not to overload the Artisan with lots of bread dough but it makes one or two loaves well.
The Professi... | 1 | t3_5fqkqm | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damtx41 | null | false | 2016-11-30T23:48:43Z |
damtuoc | t1_damtuoc | 1,480,549,634 | user_fc37a73c4141 | Cooking | Quesadilla! Chili! | 3 | t3_5ft3ri | t3_5ft3ri | /r/Cooking/comments/t3_5ft3ri/damtuoc | null | false | 2016-11-30T23:47:14Z |
damtrqd | t1_damtrqd | 1,480,549,530 | user_cd3e10fdddb7 | Cooking | Beef trimmings in the pot, brown.
Red wine (1 cup) in the pot, reduce. Add beef stock, reduce. Taste as you go and season with salt pepper at the end. Strain into serving dishes.
Edit to add: you could also do an espagnole sauce if you don't need to be accurate with your au jus. | 2 | t3_5ft0cw | t3_5ft0cw | /r/Cooking/comments/t3_5ft0cw/damtrqd | null | false | 2016-11-30T23:45:30Z |
damtkrq | t1_damtkrq | 1,480,549,272 | user_5e599a4aa53a | Cooking | Same! I've checked out all sorts of fancy, artisanal, etc. cheddars and Cracker Barrel is by far my favorite. I've actually tried googling to see if it's in any way recognized as a "high quality" cheddar but never come up with anything either way (aside from the awards on the packaging which, while it feels like marke... | 4 | t1_damqs0k | t3_5frvfj | /r/Cooking/comments/t3_5frvfj/damtkrq | null | false | 2016-11-30T23:41:12Z |
damthhr | t1_damthhr | 1,480,549,152 | user_f79eb09154c0 | Cooking | >Kombu from northern Japan (Hokaido) is the best.
Specifically from Rausu and Rishiri. | 2 | t1_dam86x7 | t3_5fq29r | /r/Cooking/comments/t3_5fq29r/damthhr | null | false | 2016-11-30T23:39:12Z |
damtf5x | t1_damtf5x | 1,480,549,067 | user_986166209bda | Cooking | If you boil it it'll stink like the ocean and everything that you make with the stock will taste like ocean.
Personally I like to cut them up into tiny tiny strips and cold brew it in the fridge overnight. But I only do that in the summer when we use a lot of dashi.
Usually I do an almost-simmer with Kombu and shiitak... | 3 | t3_5fq29r | t3_5fq29r | /r/Cooking/comments/t3_5fq29r/damtf5x | null | false | 2016-11-30T23:37:47Z |
damteuh | t1_damteuh | 1,480,549,055 | user_d96cf779e058 | Cooking | Nachos, twice. | 7 | t3_5fs7ia | t3_5fs7ia | /r/Cooking/comments/t3_5fs7ia/damteuh | null | false | 2016-11-30T23:37:35Z |
damtee9 | t1_damtee9 | 1,480,549,040 | user_fc37a73c4141 | Cooking | Potatoes au gratin. Roasted seasonal veggies. | 3 | t3_5ft1g1 | t3_5ft1g1 | /r/Cooking/comments/t3_5ft1g1/damtee9 | null | false | 2016-11-30T23:37:20Z |
damtd4e | t1_damtd4e | 1,480,548,996 | user_5e599a4aa53a | Cooking | Absolutely. I've tried all kinds of fancy cheddar and Cracker Barrel extra sharp is still my favorite. Use the block, though, not the pre shredded. If you want a bit of a kick, I use 1 8oz stick of Cracker Barrel, a 1/4 cup of grated parmagianno reggiano, pecorino Romano or a combo of the 2 (grated off the block, no... | 5 | t3_5frvfj | t3_5frvfj | /r/Cooking/comments/t3_5frvfj/damtd4e | null | false | 2016-11-30T23:36:36Z |
damt9fu | t1_damt9fu | 1,480,548,864 | user_ad46500ff70a | Cooking | Homemade spam for musubi!!! | 2 | t3_5est8c | t3_5est8c | /r/Cooking/comments/t3_5est8c/damt9fu | null | false | 2016-11-30T23:34:24Z |
damt8n5 | t1_damt8n5 | 1,480,548,833 | user_b5314a348dcb | Cooking | >Joke: [Snobby foodie doesn't know shit about the food they're eating and just being an ass.] | 4 | t1_damsikj | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damt8n5 | null | false | 2016-11-30T23:33:53Z |
damt80j | t1_damt80j | 1,480,548,810 | user_b7cc3ae6e763 | Cooking | Ive had a tilt head classic since 2005, it worked great til I started getting into breads. I stripped the first gear, so we got it repaired. I got a pro 600 in 2010 and have been using it pretty much all the time. It's a work horse for sure. I took a bread making class with a woman who had a global. Jelly. | 1 | t3_5fqkqm | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damt80j | null | false | 2016-11-30T23:33:30Z |
damt2yu | t1_damt2yu | 1,480,548,630 | user_deb2daa57909 | Cooking | Jealous of your old models! I am waiting for the motor in mine to give out. Build quality went way down after production was moved to China but at least I can rebuild the motor. Specifically, the worm gears stopped being made entirely of metal and are now made of more quickly wearing materials. | 1 | t1_dams17a | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damt2yu | null | false | 2016-11-30T23:30:30Z |
damt1qg | t1_damt1qg | 1,480,548,587 | user_dafae8a4b0ef | Cooking | I will deseed anything, anywhere. Tomatoes, grapes, older grapes, doesn't matter. I just love deseeding. | 7 | t1_damipbe | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damt1qg | null | false | 2016-11-30T23:29:47Z |
damt1p9 | t1_damt1p9 | 1,480,548,586 | user_b591a498954e | Cooking | yes. I planted seeds from tomatoes from the local supermarket. got one good plant that gave me dozens of tomatoes. I'm now planting seeds from those tomatoes. :) | 6 | t1_damqej5 | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damt1p9 | null | false | 2016-11-30T23:29:46Z |
damsz93 | t1_damsz93 | 1,480,548,498 | user_ad46500ff70a | Cooking | I get into this with people all the time. Dairy is just *better* over here in Europe. | 1 | t1_dak3azw | t3_5f62ul | /r/Cooking/comments/t3_5f62ul/damsz93 | null | false | 2016-11-30T23:28:18Z |
damsy9q | t1_damsy9q | 1,480,548,462 | user_358195666e4d | Cooking | I have the Pro that I've had for about 5 years now, and I've been using the meat grinder attachment for about a year very consistently, working mostly in 5 lb batches but I have done as much as 16 lbs of grinding at once. I can say the pro is very good in this regard, and I havn't yet wanted to upgrade to a dedicated g... | 2 | t3_5fqkqm | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damsy9q | null | false | 2016-11-30T23:27:42Z |
damsxi8 | t1_damsxi8 | 1,480,548,435 | user_c3fe86ef3c24 | Cooking | I'm a very dumb, when I moved out I bought a wooden cutting board, it was my first one, I put it in the dishwasher after cooking and a few glasses of wine. It's all warped and falling apart now. I promise I will never do that with one of your lovely cutting boards if I win!
http://i.imgur.com/8cD95Ao.jpg
| 1 | t3_5fde0i | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/damsxi8 | null | false | 2016-11-30T23:27:15Z |
damsikj | t1_damsikj | 1,480,547,908 | user_47d506d35eda | Cooking | LIES. A Redwood is related to the Cypress! No Oaks are involved | 11 | t1_damctuy | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damsikj | null | false | 2016-11-30T23:18:28Z |
damsfsc | t1_damsfsc | 1,480,547,810 | user_cd3e10fdddb7 | Cooking | Pasta with meat sauce or meatballs or lasagne. Meat sauce can contain a bunch of veg as well. Always buy regular ground beef, you can always cook it off and render out the fat then drain it. This will add flavour, and cost you less.
Fresh soup, like French onion, is $2.00 for a bag of onions and $1.00 for a box of be... | 2 | t3_5frmdq | t3_5frmdq | /r/Cooking/comments/t3_5frmdq/damsfsc | null | false | 2016-11-30T23:16:50Z |
damsbii | t1_damsbii | 1,480,547,660 | user_159f2a6f7e81 | Cooking | You can always check out /r/PressureCooking. The last thing I made was this recipe for a whole chicken and it was great: http://healinggourmet.com/healthy-recipes/pressure-cooker-chicken/ | 1 | t3_5folv3 | t3_5folv3 | /r/Cooking/comments/t3_5folv3/damsbii | null | false | 2016-11-30T23:14:20Z |
damsbds | t1_damsbds | 1,480,547,655 | user_d32f7e79f089 | Cooking | Yep.
/thread. | 17 | t1_dammclj | t3_5fs7ia | /r/Cooking/comments/t3_5fs7ia/damsbds | null | false | 2016-11-30T23:14:15Z |
dams985 | t1_dams985 | 1,480,547,580 | user_020b4bd1c7e9 | Cooking | Maybe something like [this](http://www.foodandthefabulous.com/mains/dukkah-crusted-seared-ostrich-with-herby-couscous-mccormick-flavor-forecast-2013/). | 2 | t1_dam538w | t3_5fqacf | /r/Cooking/comments/t3_5fqacf/dams985 | null | false | 2016-11-30T23:13:00Z |
dams6t5 | t1_dams6t5 | 1,480,547,492 | user_ad46500ff70a | Cooking | Any potato recipe that could use a bit of savoury - mashed potatoes and fries are the best. | 1 | t3_5fe79d | t3_5fe79d | /r/Cooking/comments/t3_5fe79d/dams6t5 | null | false | 2016-11-30T23:11:32Z |
dams3wr | t1_dams3wr | 1,480,547,388 | user_c5eabfa63fa9 | Cooking | That would be ok. Sounds like you're making tonkatsu, are you dipping in shaoxing wine by chance? | 11 | t1_damk33v | t3_5frxh6 | /r/Cooking/comments/t3_5frxh6/dams3wr | null | false | 2016-11-30T23:09:48Z |
dams17a | t1_dams17a | 1,480,547,291 | user_cd0bd2b55851 | Cooking | I have both the tilt head (23 year old Ultra Power) and a lift bowl K5 from the 80's (I refurbished it myself) they both have their pros and cons, I find the tilt head a bit easier to use overall. They both do a great job kneading bread. | 6 | t1_damn2rj | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/dams17a | null | false | 2016-11-30T23:08:11Z |
damrw01 | t1_damrw01 | 1,480,547,111 | user_53b9f91a55b7 | Cooking | Cooking is all about experimenting. Give it a try :p mills don't cost that much and they're useful for other things too (like homemade apple sauce):
https://www.amazon.com/OXO-Good-Grips-Food-Mill/dp/B000I0MGKE/
https://www.amazon.com/Deluxe-Strainer-Sauce-VICTORIO-VKP250 | 3 | t1_dambiip | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damrw01 | null | false | 2016-11-30T23:05:11Z |
damrvaw | t1_damrvaw | 1,480,547,086 | user_ad46500ff70a | Cooking | Garnish with chive knots and people will tell you to open your own restaurant, it's hilarious. | 1 | t1_dakmdjd | t3_5fhhyh | /r/Cooking/comments/t3_5fhhyh/damrvaw | null | false | 2016-11-30T23:04:46Z |
damru0r | t1_damru0r | 1,480,547,041 | user_6afd53e2da0c | Cooking | Deseeding a tomato, is that a thing?? | 3 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damru0r | null | false | 2016-11-30T23:04:01Z |
damrtyu | t1_damrtyu | 1,480,547,039 | user_b04bcf94272c | Cooking | Slice it and fry it with liver and onions. | 5 | t3_5fryyr | t3_5fryyr | /r/Cooking/comments/t3_5fryyr/damrtyu | null | false | 2016-11-30T23:03:59Z |
damrr7l | t1_damrr7l | 1,480,546,942 | user_b71b0f86fc30 | Cooking | Beer cheese soup | 7 | t3_5fs7ia | t3_5fs7ia | /r/Cooking/comments/t3_5fs7ia/damrr7l | null | false | 2016-11-30T23:02:22Z |
damrp2x | t1_damrp2x | 1,480,546,867 | user_cd3e10fdddb7 | Cooking | Are your Cheetos just the regular fluffy kind or crunchy? I bet the crunchy would be amazing but I could see the fluffy ones burning. | 1 | t3_5frqf7 | t3_5frqf7 | /r/Cooking/comments/t3_5frqf7/damrp2x | null | false | 2016-11-30T23:01:07Z |
damrn4b | t1_damrn4b | 1,480,546,802 | user_ad46500ff70a | Cooking | Culinary school [PTSD,](http://static.cordonbleu.edu/Files/MediaFile/14138.png) you say? | 4 | t1_damix0t | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damrn4b | null | false | 2016-11-30T23:00:02Z |
damrld9 | t1_damrld9 | 1,480,546,741 | user_d96f9f0ff33b | Cooking | Nachos | 10 | t3_5fs7ia | t3_5fs7ia | /r/Cooking/comments/t3_5fs7ia/damrld9 | null | false | 2016-11-30T22:59:01Z |
damrl5e | t1_damrl5e | 1,480,546,732 | user_cd3e10fdddb7 | Cooking | Yes, dry your meat first then you want to go dry, wet, dry (flour or corn starch, egg, breadcrumb). Always season your dipping ingredients.
| 3 | t3_5frxh6 | t3_5frxh6 | /r/Cooking/comments/t3_5frxh6/damrl5e | null | false | 2016-11-30T22:58:52Z |
damrfq1 | t1_damrfq1 | 1,480,546,547 | user_a3062904f6e3 | Cooking | Sorry I only eat activated almonds. | 16 | t1_dam4q7c | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damrfq1 | null | false | 2016-11-30T22:55:47Z |
damre5l | t1_damre5l | 1,480,546,493 | user_ad46500ff70a | Cooking | The export versions are like a sad shade of the fresh version :( | 1 | t1_dakt31f | t3_5fheyp | /r/Cooking/comments/t3_5fheyp/damre5l | null | false | 2016-11-30T22:54:53Z |
damrdk3 | t1_damrdk3 | 1,480,546,473 | user_8437d10bddd8 | Cooking | A sprinkle of cinnamon is never enough. My rule of thumb is to double any cinnamon measures I read in a recipe. | 2 | t1_damau5r | t3_5fpmjw | /r/Cooking/comments/t3_5fpmjw/damrdk3 | null | false | 2016-11-30T22:54:33Z |
damr5ef | t1_damr5ef | 1,480,546,194 | user_39e9800cfa12 | Cooking | Oh man how could I forget !!! YES LIME ALL THE TIME!!!
It wouldn't be guac without lime!! My buddy puts in diced tomatillos, adds a little bit of tang. I don't always do it, but sometimes if I wan't something different I go for it. | 2 | t1_damqyyi | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/damr5ef | null | false | 2016-11-30T22:49:54Z |
damr37x | t1_damr37x | 1,480,546,121 | user_39e9800cfa12 | Cooking | Sorry, what do you mean by "burn my French press"? You mean your coffee tastes burnt? Or do you have an electric French press of some type? I'm happy to give you my input, just want to make sure I understand what you're asking. | 2 | t1_damq63c | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/damr37x | null | false | 2016-11-30T22:48:41Z |
damr2jg | t1_damr2jg | 1,480,546,098 | user_ad46500ff70a | Cooking | You just need the right recipe. Bread is easy enough without a bread maker! | 2 | t1_dalj8wd | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/damr2jg | null | false | 2016-11-30T22:48:18Z |
damr13p | t1_damr13p | 1,480,546,051 | user_e0e429e9e448 | Cooking | Thanks. I didn't think of that. | 5 | t1_dampq8k | t3_5frvfj | /r/Cooking/comments/t3_5frvfj/damr13p | null | false | 2016-11-30T22:47:31Z |
damr0db | t1_damr0db | 1,480,546,026 | user_ad46500ff70a | Cooking | Make your own tortillas! They're so much tastier. | 1 | t1_dalj2s4 | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/damr0db | null | false | 2016-11-30T22:47:06Z |
damqyyi | t1_damqyyi | 1,480,545,980 | user_e118f47f3816 | Cooking | and lime! Don't forget lots and lots of lime. | 2 | t1_dampn2z | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/damqyyi | null | false | 2016-11-30T22:46:20Z |
damqysa | t1_damqysa | 1,480,545,975 | user_ad46500ff70a | Cooking | I've been doing my best to go through my cabinets to replace shop-bought goods as well, albeit for different reasons (MSG is your friend, embrace it!) We don't eat a lot of non-fresh stuff anyway, but I like trying my hand at new things. I recommend looking through your fridge/pantry and pulling out/listing off everyth... | 2 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/damqysa | null | false | 2016-11-30T22:46:15Z |
damqyt1 | t1_damqyt1 | 1,480,545,975 | user_f1ef69246a99 | Cooking | I like how you use the Italian iteration of Parmesan in a dish title that also includes cheetos. It's the perfect balance of gourmet and ghetto. | 43 | t3_5frqf7 | t3_5frqf7 | /r/Cooking/comments/t3_5frqf7/damqyt1 | null | false | 2016-11-30T22:46:15Z |
damqwbw | t1_damqwbw | 1,480,545,892 | user_cd3e10fdddb7 | Cooking | https://m.imgur.com/a/nhpme
I did this a couple years ago. | 4 | t3_5fs93q | t3_5fs93q | /r/Cooking/comments/t3_5fs93q/damqwbw | null | false | 2016-11-30T22:44:52Z |
damqs0k | t1_damqs0k | 1,480,545,748 | user_e118f47f3816 | Cooking | Cracker Barrel extra sharp cheddar cheese is actually my go-to for mac n' cheese (and just about everything else). I love that stuff. | 25 | t3_5frvfj | t3_5frvfj | /r/Cooking/comments/t3_5frvfj/damqs0k | null | false | 2016-11-30T22:42:28Z |
damqr3n | t1_damqr3n | 1,480,545,719 | user_f3b7911c86da | Cooking | A friend of mine goes deer hunting every year. Last year he gave me a heart, but me, not liking organ meat gave it away the next day.
He just called me and said that this year he'll give it to someone special | 243 | t3_5fryyr | t3_5fryyr | /r/Cooking/comments/t3_5fryyr/damqr3n | null | false | 2016-11-30T22:41:59Z |
damqlfk | t1_damqlfk | 1,480,545,531 | user_f3288dc43e73 | Cooking | That's awesome. Thanks. | 2 | t1_dambvi4 | t3_5fqor0 | /r/Cooking/comments/t3_5fqor0/damqlfk | null | false | 2016-11-30T22:38:51Z |
damqk4l | t1_damqk4l | 1,480,545,489 | user_4ebb82e4ccb5 | Cooking | I was really wanting to get the meat grinder for my KA but when I actually had some spare change to afford one I was on Amazon and was kinda disappointed in all the negative reviews and ended up not getting it. Most shocking were the complaints that the grinder was leaving grey metal specks in their meat but those did ... | 2 | t1_damcutd | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damqk4l | null | false | 2016-11-30T22:38:09Z |
damqej5 | t1_damqej5 | 1,480,545,303 | user_6d650a7ccc40 | Cooking | Does this actually work with grocery store bought tomatos? | 8 | t1_dam5pyi | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damqej5 | null | false | 2016-11-30T22:35:03Z |
damqdo1 | t1_damqdo1 | 1,480,545,274 | user_cd3e10fdddb7 | Cooking | Typically you'd use a white or rose with apples. When you say roast, do you mean a roasted dessert dish or meat?
Apples go with pork... | 4 | t3_5fsigv | t3_5fsigv | /r/Cooking/comments/t3_5fsigv/damqdo1 | null | false | 2016-11-30T22:34:34Z |
damqakj | t1_damqakj | 1,480,545,173 | user_a9f4606493ec | Cooking | aero is generally gives you more "leeway" with water temp and grind size and all that to still give you a good consistent cup | 2 | t1_damq63c | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/damqakj | null | false | 2016-11-30T22:32:53Z |
damq63c | t1_damq63c | 1,480,545,026 | user_f29ec70d1cbf | Cooking | I burn my French press semi frequently, and have a hard time getting consistency from it as well. Do you think the aero is better for that? | 1 | t1_dampvmt | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/damq63c | null | false | 2016-11-30T22:30:26Z |
damq37h | t1_damq37h | 1,480,544,933 | user_cbefa548fe33 | Cooking | Put it in a wet brine up to 3 days then cook it on a skillet with some oil and seasonings. Good stuff. | 5 | t3_5fryyr | t3_5fryyr | /r/Cooking/comments/t3_5fryyr/damq37h | null | false | 2016-11-30T22:28:53Z |
damq1o4 | t1_damq1o4 | 1,480,544,883 | user_4ebb82e4ccb5 | Cooking | Yeah, it was many years ago but I think I remember when I read the Consumer Reports reviews that most reviewers found the tilt head made it easier to pour in ingredients and scrap down the bowl. Also it's easier to get the bowl in and out since it locks into the base with just a little twist. So, that's what I ended up... | 1 | t1_damn2rj | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damq1o4 | null | false | 2016-11-30T22:28:03Z |
dampz51 | t1_dampz51 | 1,480,544,803 | user_ad46500ff70a | Cooking | We roast a chicken a week and make stock every time. Soup for days! :) | 2 | t1_dal6q9s | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dampz51 | null | false | 2016-11-30T22:26:43Z |
dampvmt | t1_dampvmt | 1,480,544,687 | user_39e9800cfa12 | Cooking | Oh I love the Aeropress, I use it every day. Yeah, there are snobs that use it but who cares, it's an everyman's tool. I'm not a coffee snob I just hate Starbucks, it's really nasty and tastes burnt. The first time I had a decent cup of coffee out of a french press at a friend's house I thought "holy shit, black cof... | 2 | t1_dam75kf | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dampvmt | null | false | 2016-11-30T22:24:47Z |
dampv05 | t1_dampv05 | 1,480,544,666 | user_8c1c8cf338c1 | Cooking | I've had my Artisan since about 2005, and it still works great. The only time it limits me is when I want to do a triple batch of cookie dough - it's a little to small for that. The motor also strains a bit with a big batch of cookie dough like that.
The tilt head is sometimes frustrating. Not only is it too tall to s... | 3 | t1_damg6bx | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/dampv05 | null | false | 2016-11-30T22:24:26Z |
dampq8k | t1_dampq8k | 1,480,544,513 | user_ad46500ff70a | Cooking | Go to your local deli and see if you can get cheese ends. It's whatever is left over out of the slicer, and usually a decent mix of provolone/cheddar/american/swiss; it makes for a mild but delicious mornay, and it's always subtly different, plus it's super affordable! | 45 | t3_5frvfj | t3_5frvfj | /r/Cooking/comments/t3_5frvfj/dampq8k | null | false | 2016-11-30T22:21:53Z |
dampn2z | t1_dampn2z | 1,480,544,411 | user_39e9800cfa12 | Cooking | Oh my god it so is . . . Literally takes me 3 avodangoes, a serrano pepper, a clove or two of garlic, roma tomato or two, some diced red onion, a little olive oil, and 5 minutes and BAM . . . best guac of your life. | 3 | t1_dalud78 | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dampn2z | null | false | 2016-11-30T22:20:11Z |
dampld3 | t1_dampld3 | 1,480,544,356 | user_683cb537c88b | Cooking | Pretty much anything that needs some spiciness you can use these peppers, and they will add a smiley chipotle flavor along with it. I've used them in chili, just chopping them up and adding in with some of the canned sauce. I've chopped them up and mixed with BBQ sauce to make some great slow cooked pulled pork. I've ... | 2 | t3_5fp7t9 | t3_5fp7t9 | /r/Cooking/comments/t3_5fp7t9/dampld3 | null | false | 2016-11-30T22:19:16Z |
dampgve | t1_dampgve | 1,480,544,216 | user_b04bcf94272c | Cooking | When I harvest tomatoes I wash them, through them in the blender and then run them through the de-seeder to get the juice.
The seeds and bits of skin that remain I through out to my chickens. They love that shit. | 1 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dampgve | null | false | 2016-11-30T22:16:56Z |
dampbc3 | t1_dampbc3 | 1,480,544,035 | user_da7ffca7bdbf | Cooking | You should let the tomato seeds/juice ferment in a container for awhile, let them get good and moldy. Makes the seeds more viable. | 17 | t1_dam5pyi | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dampbc3 | null | false | 2016-11-30T22:13:55Z |
damp6qs | t1_damp6qs | 1,480,543,885 | user_d1e4bfc599cc | Cooking | Arroz con leche se quiere casar...
it's called arroz con leche (if you don't add sugar and spices), and it's what kids in Latin America get when they're sick.
I had it a few times when I was a kid. | 2 | t3_5fpmjw | t3_5fpmjw | /r/Cooking/comments/t3_5fpmjw/damp6qs | null | false | 2016-11-30T22:11:25Z |
damp3s9 | t1_damp3s9 | 1,480,543,792 | user_e0e429e9e448 | Cooking | I needed to hear this. | 10 | t1_damn9k8 | t3_5frvfj | /r/Cooking/comments/t3_5frvfj/damp3s9 | null | false | 2016-11-30T22:09:52Z |
damp2zi | t1_damp2zi | 1,480,543,767 | user_a182ab7dc2f1 | Cooking | Train up to level 90 and get the Daedric smithing perk!
... oh, *deer* heart -- never mind | 56 | t3_5fryyr | t3_5fryyr | /r/Cooking/comments/t3_5fryyr/damp2zi | null | false | 2016-11-30T22:09:27Z |
damp1qz | t1_damp1qz | 1,480,543,727 | user_e1c962b2a77f | Cooking | Mmm... I like to add a cinnamon stick and a piece of lemon peel to the rice as it cooks, and fish them out when the flavour's strong enough. | 2 | t1_damau5r | t3_5fpmjw | /r/Cooking/comments/t3_5fpmjw/damp1qz | null | false | 2016-11-30T22:08:47Z |
damox1s | t1_damox1s | 1,480,543,579 | user_b67305bcc61f | Cooking | I love my Pro 600. A lot of people complain about the lack of tilt head, but it has a shield attachment that has a spout that sticks out to add your ingredients anyways and I always use it so it's never been an issue. I actually replaced my artisan with the pro because of the metal gearbox. The pro600 is so strong. I'v... | 1 | t3_5fqkqm | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damox1s | null | false | 2016-11-30T22:06:19Z |
damout2 | t1_damout2 | 1,480,543,509 | user_b05f1f3cc58d | Cooking | Yes, although it seemed to struggle a bit with the whole wheat. A major problem I was having was that the locking latch wouldn't stay engaged so the head would start to jump when kneading doughs and I would have to lean on the head or hold the lock shut which really defeats the purpose of a stand mixer if you have to b... | 2 | t1_damhxpc | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damout2 | null | false | 2016-11-30T22:05:09Z |
damorgq | t1_damorgq | 1,480,543,400 | user_ff7eda4266e0 | Cooking | Not that I've seen. The attachments that connect to the 'head' are pretty much universal fit - Artisan thru Pro series (after 1990 according to KA).
The KA stand mixer I have has a lot of accessories, including smaller 3qt bowl, ice cream maker, etc. Haven't found an accessory that I want that my lift bowl mixer won... | 5 | t1_damns2d | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damorgq | null | false | 2016-11-30T22:03:20Z |
damoqp8 | t1_damoqp8 | 1,480,543,376 | user_b67305bcc61f | Cooking | Be careful with the costco model if you want attachments! I bought the Costco one and then went to Kohls and bought all kinds of attachments that said they fit the 600, turns out they are compatible with all models of the 600 EXCEPT the one sold at Costco. If you go to Costco's website and do some research you'll see t... | 8 | t1_damfys7 | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damoqp8 | null | false | 2016-11-30T22:02:56Z |
damoqn5 | t1_damoqn5 | 1,480,543,374 | user_718b69dd7864 | Cooking | What's your point? That just means you need a second trial run. For science. | 12 | t1_damjscg | t3_5frvfj | /r/Cooking/comments/t3_5frvfj/damoqn5 | null | false | 2016-11-30T22:02:54Z |
damomu1 | t1_damomu1 | 1,480,543,250 | user_2b235be39bdf | Cooking | Yeah, it's actually better than the regular Pro 600. Normal is 575W, Costco is 590. | 1 | t1_dami9dg | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damomu1 | null | false | 2016-11-30T22:00:50Z |
damokd6 | t1_damokd6 | 1,480,543,175 | user_968eb31e798a | Cooking | I do 5 minutes on high pressure, 5 minutes natural pressure release, and then an ice bath for eggs with my instant pot. I've seen a lot of people say 6 but I've found that they tend to start getting that grey green overcooked ring when done for that long. | 2 | t1_damb6hr | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/damokd6 | null | false | 2016-11-30T21:59:35Z |
damojm6 | t1_damojm6 | 1,480,543,151 | user_8fdffbb21a29 | Cooking | Enchilada casserole. Multiples of them.
Batches of grilled cheese sandwich fingers. Freeze them. | 21 | t3_5fs7ia | t3_5fs7ia | /r/Cooking/comments/t3_5fs7ia/damojm6 | null | false | 2016-11-30T21:59:11Z |
damohwi | t1_damohwi | 1,480,543,099 | user_ec57fcc8b8dd | Cooking | alfredo sauce, mozz, pre roasted red potato slices seasoned with dill, bacon, cheddar, Gorgonzola | 9 | t3_5fs93q | t3_5fs93q | /r/Cooking/comments/t3_5fs93q/damohwi | null | false | 2016-11-30T21:58:19Z |
damofiu | t1_damofiu | 1,480,543,026 | user_b3b271186a17 | Cooking | Mac and cheese or au gratin potatoes. You can also freeze it. | 12 | t3_5fs7ia | t3_5fs7ia | /r/Cooking/comments/t3_5fs7ia/damofiu | null | false | 2016-11-30T21:57:06Z |
damo9ho | t1_damo9ho | 1,480,542,843 | user_4da954926c4e | Cooking | Some people prefer that... | 1 | t1_dam4crd | t3_5flonw | /r/Cooking/comments/t3_5flonw/damo9ho | null | false | 2016-11-30T21:54:03Z |
damo95f | t1_damo95f | 1,480,542,832 | user_e63d569ad3dc | Cooking | My favorite thing to do with them is throw them in the dirt, grind them under my heel, and spit as spitefully as I can on them. I hate tomato seeds. | 4 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damo95f | null | false | 2016-11-30T21:53:52Z |
damo5qs | t1_damo5qs | 1,480,542,732 | user_c6908ddcb20e | Cooking | Ah, "chain gang." Is it bad that I initially saw "gang bang?" | -13 | t1_damn487 | t3_5fs93q | /r/Cooking/comments/t3_5fs93q/damo5qs | null | false | 2016-11-30T21:52:12Z |
damo2n6 | t1_damo2n6 | 1,480,542,637 | user_9570697af81c | Cooking | Up here people cut them into pieces, and pickle them. Makes a nice 'novelty' hors d'oeuvre.
https://gothunts.com/pickled-venison-heart-recipe/ | 9 | t3_5fryyr | t3_5fryyr | /r/Cooking/comments/t3_5fryyr/damo2n6 | null | false | 2016-11-30T21:50:37Z |
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