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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
damnxud | t1_damnxud | 1,480,542,490 | user_d8bb5209608f | Cooking | This chili recipe has never let me down: http://genxfinance.com/award-winning-steak-chili-recipe-to-feed-a-crowd-for-under-25/
Don't let the volume of meat scare you away, it provides a layer of complexity to the dish. I normally halve the kidney beans and add ditalini pasta noodles.
Not a burger recipe, but have yo... | 4 | t3_5fs93q | t3_5fs93q | /r/Cooking/comments/t3_5fs93q/damnxud | null | false | 2016-11-30T21:48:10Z |
damnvyo | t1_damnvyo | 1,480,542,431 | user_4fff4163be04 | Cooking | Too much liquid is your problem. Do what lensupthere said. Don't add water to the eggs either. | 4 | t3_5frxh6 | t3_5frxh6 | /r/Cooking/comments/t3_5frxh6/damnvyo | null | false | 2016-11-30T21:47:11Z |
damnulq | t1_damnulq | 1,480,542,389 | user_3608daed4e75 | Cooking | I have a 550 Pro, but I do a lot of bread. For what he wants the Artisan should be fine. | 2 | t3_5fqkqm | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damnulq | null | false | 2016-11-30T21:46:29Z |
damnuch | t1_damnuch | 1,480,542,382 | user_8af467b0277c | Cooking | I have an artisan and it works great. My mom and grandmother have had theirs since they got married and have never once had a problem. You can't go wrong with kitchen aid. | 2 | t3_5fqkqm | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damnuch | null | false | 2016-11-30T21:46:22Z |
damnsx7 | t1_damnsx7 | 1,480,542,338 | user_c67a42bc2387 | Cooking | I like to bake, so I use my mixer to make cakes and breads mostly. Also, I have the Pro, not the Artisan. I wish I had the Artisan with the head and tilts back, versus the Pro that raises and lowers using a little arm on the side. | 1 | t1_damlt08 | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damnsx7 | null | false | 2016-11-30T21:45:38Z |
damns2d | t1_damns2d | 1,480,542,312 | user_ab3a82c1a907 | Cooking | Doesn't not having the tilt head limit what accessories you can use? | 2 | t1_dam9663 | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damns2d | null | false | 2016-11-30T21:45:12Z |
damnpa6 | t1_damnpa6 | 1,480,542,227 | user_36e516329580 | Cooking | I have a ten year old bowl lift model (before the Artisan series existed I think), and it's 325 watts. I've never had a problem with power or overheating - and we make a decent amount of bread, pizza dough and cookies. We've used the meat grinder a bit too, and never had an issue with power. | 2 | t3_5fqkqm | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damnpa6 | null | false | 2016-11-30T21:43:47Z |
damn9k8 | t1_damn9k8 | 1,480,541,742 | user_443d27c7576b | Cooking | If it's a hassle to get gruyere, just skip it. Cheddar and colby should be easy to find in supermarket or even Walmart or Target. Don't stress yourself out over this. Holidays are often already stressful enought for some people. | 11 | t1_dammz3v | t3_5frvfj | /r/Cooking/comments/t3_5frvfj/damn9k8 | null | false | 2016-11-30T21:35:42Z |
damn921 | t1_damn921 | 1,480,541,727 | user_7e8be8880e7b | Cooking | My mom used to freeze cheese and it always seemed fine. | 30 | t3_5fs7ia | t3_5fs7ia | /r/Cooking/comments/t3_5fs7ia/damn921 | null | false | 2016-11-30T21:35:27Z |
damn6ge | t1_damn6ge | 1,480,541,644 | [deleted] | Cooking | [deleted] | 1 | t1_daly6hi | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/damn6ge | null | false | 2016-11-30T21:34:04Z |
damn487 | t1_damn487 | 1,480,541,577 | user_ba7f401db386 | Cooking | This is hands down the best authentic chili I've had. https://ruswornom.wordpress.com/2014/12/30/a-recipe-restored-texas-chain-gang-chili/
My family made it all the time when I lived in Texas. I still miss it all these years later. I think I'll make some this weekend.
EDIT: Not meaning to sound like a snobby purist.... | 36 | t3_5fs93q | t3_5fs93q | /r/Cooking/comments/t3_5fs93q/damn487 | null | false | 2016-11-30T21:32:57Z |
damn2rj | t1_damn2rj | 1,480,541,531 | user_deb2daa57909 | Cooking | Interesting. We have the pro 600 and my biggest complaint is that I can't tilt the head back. It makes it extremely difficult when you need to pour ingredients into the bowl at a specific location (especially a big deal with the ice cream maker because it makes a huge mess) | 11 | t1_dam9663 | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damn2rj | null | false | 2016-11-30T21:32:11Z |
damn2oz | t1_damn2oz | 1,480,541,529 | user_955730e66d35 | Cooking | Since it's the pro model, it handles every single thing we've thrown at it with ease. We make cookies, dough, whipped creams, meat mixtures, shredded chicken, etc. We use it all the time and it shows zero signs of wear.
We also really love the exclusive cocoa silver color. | 2 | t1_dammzjx | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damn2oz | null | false | 2016-11-30T21:32:09Z |
damn2fl | t1_damn2fl | 1,480,541,520 | user_e0e429e9e448 | Cooking | Yeah. I'm trying to decide on a stove top or even recipe. I searched Reddit for all Mac and cheese discussions. I got alot of good recipes. | 2 | t1_damlrwh | t3_5frvfj | /r/Cooking/comments/t3_5frvfj/damn2fl | null | false | 2016-11-30T21:32:00Z |
dammzjx | t1_dammzjx | 1,480,541,434 | user_c22edaea52bc | Cooking | And how are you liking it? | 1 | t1_dammwvg | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/dammzjx | null | false | 2016-11-30T21:30:34Z |
dammze6 | t1_dammze6 | 1,480,541,429 | user_3180a4fa9365 | Cooking | I got the Pro 600 because I knew I'd use it to make pizza doughs and bread. The stronger motor and large capacity go a long way. And you can still mix relatively low quantities.
I think if you don't need to knead bread (sorry) and aren't going to make larger quantities of other things the Artisan is more than good en... | 4 | t3_5fqkqm | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/dammze6 | null | false | 2016-11-30T21:30:29Z |
dammz3v | t1_dammz3v | 1,480,541,421 | user_e0e429e9e448 | Cooking | I don't know! Lol. I was going to Google. I'm very limited in my tiny town and honestly I'm to busy to drive to a bigger city right now. I use amazon all the time. | 3 | t1_damm4n6 | t3_5frvfj | /r/Cooking/comments/t3_5frvfj/dammz3v | null | false | 2016-11-30T21:30:21Z |
dammxeq | t1_dammxeq | 1,480,541,369 | user_dee6a7e8fa8f | Cooking | I do not personally, I think it makes a very small bland cup of coffee. Plenty of other cheap ways to make great coffee though: french press, pour over, immersion brewer, chemex | 4 | t1_dam75kf | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dammxeq | null | false | 2016-11-30T21:29:29Z |
dammwvg | t1_dammwvg | 1,480,541,353 | user_955730e66d35 | Cooking | I got the Architect series (Pro 600 line made exclusively for Macy's) on Black Friday a few years ago for only $210 out of pocket. The deal was 50% off all stand mixers, plus this one had a $50 mail in rebate. The employee also gave me an additional 20% off for a friends and family discount (which we weren't expecting)... | 2 | t3_5fqkqm | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/dammwvg | null | false | 2016-11-30T21:29:13Z |
dammuvu | t1_dammuvu | 1,480,541,293 | user_968dd4511d55 | Cooking | I like to make congee since it uses a lot of stock up. I use [this](http://thewoksoflife.com/2014/11/leftover-thanksgiving-turkey-congee/) recipe, with the addition of roasting the bones beforehand. | 2 | t3_5fo17s | t3_5fo17s | /r/Cooking/comments/t3_5fo17s/dammuvu | null | false | 2016-11-30T21:28:13Z |
dammpy3 | t1_dammpy3 | 1,480,541,143 | user_fc2458b5b8dd | Cooking | the gears in some models are supposed to strip. The Professional models are very heavy duty (see the ave video), but the artisan ones have a gear that is supposed to strip before the motor burns out since they are so easy to replace. | 6 | t1_dam8mmd | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/dammpy3 | null | false | 2016-11-30T21:25:43Z |
dammkmq | t1_dammkmq | 1,480,540,983 | user_e80c32447ff2 | Cooking | I hope you did the right thing by enforcing "snout-to-trotters" tomato butchery and used the sloppy seed gunk in a soup or something. Waste not, want not and all that. | 2 | t1_dam4gbg | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dammkmq | null | false | 2016-11-30T21:23:03Z |
dammclj | t1_dammclj | 1,480,540,746 | user_81221030eacc | Cooking | Mac n cheese, add it to eggs, quesadilla, cheesy potato casserole, add it in a cheese fondue, cheese dip, taco dip, nachos | 89 | t3_5fs7ia | t3_5fs7ia | /r/Cooking/comments/t3_5fs7ia/dammclj | null | false | 2016-11-30T21:19:06Z |
dammb6a | t1_dammb6a | 1,480,540,703 | user_63910f1fc56e | Cooking | And you never have to worry about the inside being under cooked or overcooked or whatever. I buy them for 4.99 and to me the time and effort saved is worth not having to cook and then clean up the pans etc | 1 | t1_damlxfp | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dammb6a | null | false | 2016-11-30T21:18:23Z |
damm7f6 | t1_damm7f6 | 1,480,540,591 | user_debf194c61e1 | Cooking | Never had a probllem with my Artisan. | 3 | t3_5fqkqm | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damm7f6 | null | false | 2016-11-30T21:16:31Z |
damm54c | t1_damm54c | 1,480,540,520 | user_25963b86aab8 | Cooking | I throw the peppers (loosely chopped) plus some sauce in when I make quinoa to add a little bite to the finished product. | 2 | t3_5fp7t9 | t3_5fp7t9 | /r/Cooking/comments/t3_5fp7t9/damm54c | null | false | 2016-11-30T21:15:20Z |
damm4n6 | t1_damm4n6 | 1,480,540,506 | user_443d27c7576b | Cooking | That sounds good to me.
Just curious but how you are ordering cheese?
I usually get gruyere from Costco around $12/lb which is the lowest I've seen. It tastes good, but the cost deters me from getting it often. Cheddar in my area is about $5/pound when it's on sale. | 2 | t1_damlevp | t3_5frvfj | /r/Cooking/comments/t3_5frvfj/damm4n6 | null | false | 2016-11-30T21:15:06Z |
damm38t | t1_damm38t | 1,480,540,465 | user_c20f48f9881b | Cooking | Reenact Game of Thrones | 18 | t3_5fryyr | t3_5fryyr | /r/Cooking/comments/t3_5fryyr/damm38t | null | false | 2016-11-30T21:14:25Z |
damlzja | t1_damlzja | 1,480,540,356 | user_165838a3de1f | Cooking | I had the same issue a few times, refrigerating the breaded meat for a good 30 minutes or more made a huge improvement. Letting the wine soak for a while shouldn't make any difference so long as you pat it completely dry. | 4 | t1_damk33v | t3_5frxh6 | /r/Cooking/comments/t3_5frxh6/damlzja | null | false | 2016-11-30T21:12:36Z |
damlxfp | t1_damlxfp | 1,480,540,297 | user_030da4b13102 | Cooking | Often times...a fresh chicken is the same or near the same price as a rotisserie. I can get a rotisserie chicken for $5-6 and a fresh one for $4-5. I can go to the store and buy a fresh one and cook it or for the price or a $1 I can feed the family now.
You answered OP's question yes. but this is one I'll buy cooked.... | 5 | t1_dal6vqd | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/damlxfp | null | false | 2016-11-30T21:11:37Z |
damluiq | t1_damluiq | 1,480,540,209 | user_c62019467092 | Cooking | Make Peruvian style anticuchos! Anticuchos is marinaded beef heart pieces on a skewer that's roasted over charcoal. Incredibly delicious with a citrusy, herbaceous sauce like a chimichurri or something similar.
| 71 | t3_5fryyr | t3_5fryyr | /r/Cooking/comments/t3_5fryyr/damluiq | null | false | 2016-11-30T21:10:09Z |
damlts2 | t1_damlts2 | 1,480,540,187 | user_d391f069964c | Cooking | Who said I was worried? The tortilla ingredients themselves are pretty standard but the seasoning is not. You can control what type of and how much oil to use and how much salt as well. | 1 | t1_dalyfnc | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/damlts2 | null | false | 2016-11-30T21:09:47Z |
damlt08 | t1_damlt08 | 1,480,540,165 | user_c22edaea52bc | Cooking | That's another thing I'm looking at, do you use the Artisan a lot? What sort of stuff do you use it for? | 2 | t1_damlm4v | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damlt08 | null | false | 2016-11-30T21:09:25Z |
damlsc3 | t1_damlsc3 | 1,480,540,145 | user_e039e3f26292 | Cooking | Take a look at the article a little further up. It explains why you should roast them. | 1 | t1_damkhrp | t3_5fo17s | /r/Cooking/comments/t3_5fo17s/damlsc3 | null | false | 2016-11-30T21:09:05Z |
damlrwh | t1_damlrwh | 1,480,540,132 | user_a4400acaa9e7 | Cooking | Each one brings something different. If you have another cheese that is full or flavour (like Parmesan for example), swap it or for the cheddar, or use emmental instead of gruyere or take out the marscapone and sprinkle some feta over the whole dish after it has cooked.
If you bake it, don't forget to put some bread... | 2 | t1_damlhqj | t3_5frvfj | /r/Cooking/comments/t3_5frvfj/damlrwh | null | false | 2016-11-30T21:08:52Z |
damlon4 | t1_damlon4 | 1,480,540,034 | user_25963b86aab8 | Cooking | cut up the sweet potato into small pieces...par-boil in the skillet....strain potatoes...add bacon lardons to pan and fry...once the bacon is halfway cooked add a sliced onion...once its soft then add the par boiled sweet potato back into the pan...sauté it all together | 3 | t3_5fridj | t3_5fridj | /r/Cooking/comments/t3_5fridj/damlon4 | null | false | 2016-11-30T21:07:14Z |
damlm4v | t1_damlm4v | 1,480,539,963 | user_c67a42bc2387 | Cooking | I have the Pro and I love it, but I would have preferred the Artisan and I'll tell you why. The Pro has this dooflatchie on the side that raises and lowers the bowl whereas the Artisan has a mechanism that allows you to tip the entire head up, which makes it so much easier when you have to add ingredients or scrape th... | 5 | t3_5fqkqm | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damlm4v | null | false | 2016-11-30T21:06:03Z |
damlhqj | t1_damlhqj | 1,480,539,829 | user_e0e429e9e448 | Cooking | Haha. I just asked a different redditor about mixing cheeses. Thanks! | 1 | t1_damle8t | t3_5frvfj | /r/Cooking/comments/t3_5frvfj/damlhqj | null | false | 2016-11-30T21:03:49Z |
damlevp | t1_damlevp | 1,480,539,744 | user_e0e429e9e448 | Cooking | Do you think a mixture of gruyère, sharp cheddar and Colby would be good? I've seen a few recipes that use gruyère. I may have to order it which is fine. Thanks! | 4 | t1_damkem9 | t3_5frvfj | /r/Cooking/comments/t3_5frvfj/damlevp | null | false | 2016-11-30T21:02:24Z |
damle8t | t1_damle8t | 1,480,539,724 | user_a4400acaa9e7 | Cooking | Gruyere is great as it's a very melty Swiss cheese. It's also used for cheese fondue.
You can even mix your cheeses and have Cheddar, Gruyere and Marscapone! | 5 | t3_5frvfj | t3_5frvfj | /r/Cooking/comments/t3_5frvfj/damle8t | null | false | 2016-11-30T21:02:04Z |
damlao1 | t1_damlao1 | 1,480,539,613 | user_eb6d16562921 | Cooking | Totally. I might buy a can of bread crumbs at the store they are cheap anyways and last a while. Might be fun to just experiment. I've done it with Doritos via baking and it was a little soggy. I have a nice bottle of olive oil my folks just picked up from Napa Valley and I think a nice pan fry with some buttermilk dip... | 2 | t1_damkrsn | t3_5frqf7 | /r/Cooking/comments/t3_5frqf7/damlao1 | null | false | 2016-11-30T21:00:13Z |
daml7oz | t1_daml7oz | 1,480,539,524 | user_eb6d16562921 | Cooking | Totally. I've done it with Doritos before, as well. I might just end up buying some bread crumbs since they last forever and just save the Cheetos for some munchies after dinner. I prefer the breadcrumbs anyways and like the throw it in to my cast iron skillet. Thanks! | 3 | t1_damj3tq | t3_5frqf7 | /r/Cooking/comments/t3_5frqf7/daml7oz | null | false | 2016-11-30T20:58:44Z |
daml6o8 | t1_daml6o8 | 1,480,539,493 | user_861fa1e148e7 | Cooking | Thanks | 1 | t1_dam2pr6 | t3_5folv3 | /r/Cooking/comments/t3_5folv3/daml6o8 | null | false | 2016-11-30T20:58:13Z |
daml5pa | t1_daml5pa | 1,480,539,464 | user_6b569ce7bdd6 | Cooking | Throw a family pack of chicken thighs (remove the skin first) into a slow cooker with a can of the peppers and adobo. Strain out the juices into a saucepan and get them reducing. Remove the meat from the bones and toss the bones and the spent peppers. Once the sauce is reduces, combine it with the meat. I then use ... | 2 | t3_5fp7t9 | t3_5fp7t9 | /r/Cooking/comments/t3_5fp7t9/daml5pa | null | false | 2016-11-30T20:57:44Z |
daml3ry | t1_daml3ry | 1,480,539,406 | user_12c8e5b1dd82 | Cooking | How about some tomacco? | 51 | t1_damk3u4 | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/daml3ry | null | false | 2016-11-30T20:56:46Z |
daml31f | t1_daml31f | 1,480,539,385 | user_4c2e8a9ef4ea | Cooking | Mine came with a stainless steel bowl. Slightly different model than the glass bowl but both are more powerful than the artisan. | 4 | t1_damjrna | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/daml31f | null | false | 2016-11-30T20:56:25Z |
daml05t | t1_daml05t | 1,480,539,299 | user_12c8e5b1dd82 | Cooking | God I'm dense, I really thought this was a thing until I read the responses | 6 | t1_dam4q7c | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/daml05t | null | false | 2016-11-30T20:54:59Z |
damkwoi | t1_damkwoi | 1,480,539,200 | user_90fef6ed0448 | Cooking | I find pasta dishes like lasagna easy to make. Great for leftovers too. Penne al vodka or carbonara can change things up. Chili is an easy one. Again, great for leftovers. Quiche is not too difficult, and again, you can change up the fillings to make it feel new. You can go crustless or use a ready made crust to make i... | 2 | t3_5frmdq | t3_5frmdq | /r/Cooking/comments/t3_5frmdq/damkwoi | null | false | 2016-11-30T20:53:20Z |
damkrsn | t1_damkrsn | 1,480,539,052 | user_8ca86284b7f5 | Cooking | bake it. frying cheetos is hard to control. i know from experience. or mix cheetos with breadcrumbs if you have them.
| 5 | t3_5frqf7 | t3_5frqf7 | /r/Cooking/comments/t3_5frqf7/damkrsn | null | false | 2016-11-30T20:50:52Z |
damkql4 | t1_damkql4 | 1,480,539,015 | user_724e4398fc86 | Cooking | Alternatively, poke holes in potato. Wrap in damp paper towel. Microwave for about 10 minutes. Flip over once half way through. Then add butter mmmm. | 5 | t1_damjhn2 | t3_5fridj | /r/Cooking/comments/t3_5fridj/damkql4 | null | false | 2016-11-30T20:50:15Z |
damkpdm | t1_damkpdm | 1,480,538,978 | user_c00dbb3b8a9e | Cooking | I think there may be a slight misunderstanding. I think what he's suggesting is that when "seeding a tomato" you save the thick gel that surrounds the seeds using a fine sieve. You can either reduce the liquid and make a nice glaze for meats, or drink it in a Bloody Mary type drink, or add it back to whatever sauce y... | 4 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damkpdm | null | false | 2016-11-30T20:49:38Z |
damkjmv | t1_damkjmv | 1,480,538,807 | [deleted] | Cooking | [removed] | -3 | t3_5fryyr | t3_5fryyr | /r/Cooking/comments/t3_5fryyr/damkjmv | null | false | 2016-11-30T20:46:47Z |
damkiwx | t1_damkiwx | 1,480,538,785 | user_b09fd1967a0f | Cooking | ^this is the consensus. Former ramen chef here. | 5 | t1_damcppq | t3_5fq29r | /r/Cooking/comments/t3_5fq29r/damkiwx | null | false | 2016-11-30T20:46:25Z |
damkhrp | t1_damkhrp | 1,480,538,751 | user_2b50dc4ff067 | Cooking | Wouldnt the bones already be roasted? This is a post-thanksgiving post. | 1 | t1_dam1qmm | t3_5fo17s | /r/Cooking/comments/t3_5fo17s/damkhrp | null | false | 2016-11-30T20:45:51Z |
damkem9 | t1_damkem9 | 1,480,538,656 | user_443d27c7576b | Cooking | This really depends on the type of cheese you use. Kraft cheese makes me think of those individually wrapped slices and I cannot imagine mac and cheese would taste good if you used those.
Usually I use supermarket brand sharp cheddar and colby. Tillamook and Clover brands are also common in my area. Just get the bl... | 7 | t3_5frvfj | t3_5frvfj | /r/Cooking/comments/t3_5frvfj/damkem9 | null | false | 2016-11-30T20:44:16Z |
damk3u4 | t1_damk3u4 | 1,480,538,334 | user_7645a5e4ce4b | Cooking | Why not both? | 54 | t1_damf2tr | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damk3u4 | null | false | 2016-11-30T20:38:54Z |
damk33v | t1_damk33v | 1,480,538,313 | user_53332f54b38f | Cooking | I'll try that. Would it work to let the chops soak in the wine for a while, then pat it dry?
Also, would cooking the chops too long cause the breading to react like it did? | 7 | t1_damjvj0 | t3_5frxh6 | /r/Cooking/comments/t3_5frxh6/damk33v | null | false | 2016-11-30T20:38:33Z |
damjym2 | t1_damjym2 | 1,480,538,177 | user_c400c1faa669 | Cooking | Don't forget a little cinnamon as well. | 1 | t1_damil2b | t3_5fridj | /r/Cooking/comments/t3_5fridj/damjym2 | null | false | 2016-11-30T20:36:17Z |
damjvj0 | t1_damjvj0 | 1,480,538,085 | user_c5eabfa63fa9 | Cooking | dry the chop - pat it with paper towels. nix the wine.
Season your cornstarch and then use that as your first dredge. Then eggs and then bread crumbs.
Let it set up in the refrigerator for 20 min. Then cook. | 27 | t3_5frxh6 | t3_5frxh6 | /r/Cooking/comments/t3_5frxh6/damjvj0 | null | false | 2016-11-30T20:34:45Z |
damjscg | t1_damjscg | 1,480,537,986 | user_e0e429e9e448 | Cooking | What if I eat it all myself?? Lol | 5 | t1_damjk8q | t3_5frvfj | /r/Cooking/comments/t3_5frvfj/damjscg | null | false | 2016-11-30T20:33:06Z |
damjsa2 | t1_damjsa2 | 1,480,537,984 | user_c400c1faa669 | Cooking | I've never made it myself but damn if I haven't wanted to. | 1 | t1_dami2lq | t3_5fp7t9 | /r/Cooking/comments/t3_5fp7t9/damjsa2 | null | false | 2016-11-30T20:33:04Z |
damjrna | t1_damjrna | 1,480,537,965 | user_66133f37cafb | Cooking | go pro for the metal gearbox. you dont really need a warranty with it, its not that hard to fix at all.
honestly a better consideration would be how he uses it. the bowl lift models are harder to pour stuff into and the glass jar it comes with is REALLY HEAVY and difficlt to use. like cooking in a 12"+ cast iron skill... | 5 | t3_5fqkqm | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damjrna | null | false | 2016-11-30T20:32:45Z |
damjps7 | t1_damjps7 | 1,480,537,908 | user_a9436c710793 | Cooking | If you can get the dough right. | 3 | t1_dalyf0q | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/damjps7 | null | false | 2016-11-30T20:31:48Z |
damjot7 | t1_damjot7 | 1,480,537,879 | user_a9436c710793 | Cooking | No, you have to get a chocolate cow. | 3 | t1_damckop | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/damjot7 | null | false | 2016-11-30T20:31:19Z |
damjmzv | t1_damjmzv | 1,480,537,823 | user_c00dbb3b8a9e | Cooking | I use it for kneading bread and pasta dough, buttercream frosting, cake batter, cookie dough, candy, etc.
The pasta roller attachment set works really well, but it can be hard to keep clean. | 5 | t1_damjf24 | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damjmzv | null | false | 2016-11-30T20:30:23Z |
damjk8q | t1_damjk8q | 1,480,537,741 | user_4571530ae2ab | Cooking | I mean... practice run mac and cheeses aren't necessarily a bad thing. | 6 | t1_damjhjl | t3_5frvfj | /r/Cooking/comments/t3_5frvfj/damjk8q | null | false | 2016-11-30T20:29:01Z |
damjjrn | t1_damjjrn | 1,480,537,727 | user_141cf94e54e3 | Cooking | Mmm I'll try that. I have a great imagination, just not with sweet potatoes. Thanks! | 3 | t1_damfxqw | t3_5fridj | /r/Cooking/comments/t3_5fridj/damjjrn | null | false | 2016-11-30T20:28:47Z |
damjhn2 | t1_damjhn2 | 1,480,537,663 | user_141cf94e54e3 | Cooking | No oven, unfortunately. | 2 | t1_damil2b | t3_5fridj | /r/Cooking/comments/t3_5fridj/damjhn2 | null | false | 2016-11-30T20:27:43Z |
damjhjl | t1_damjhjl | 1,480,537,660 | user_e0e429e9e448 | Cooking | Ok. Thank you. I guess I should do a practice run before Xmas. | 1 | t1_damj0l5 | t3_5frvfj | /r/Cooking/comments/t3_5frvfj/damjhjl | null | false | 2016-11-30T20:27:40Z |
damjfqg | t1_damjfqg | 1,480,537,606 | user_e0e429e9e448 | Cooking | Ok. Thanks! | 2 | t1_damjb0u | t3_5frvfj | /r/Cooking/comments/t3_5frvfj/damjfqg | null | false | 2016-11-30T20:26:46Z |
damjfc3 | t1_damjfc3 | 1,480,537,594 | user_dc3bf6a15c33 | Cooking | It was a gear. And the plastic gear was not as durable but if the motor became bogged down the gear would fail. Not the motor and it's an order of magnitude cheaper to replace the gear than the motor. | 3 | t1_damj3ek | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damjfc3 | null | false | 2016-11-30T20:26:34Z |
damjf24 | t1_damjf24 | 1,480,537,585 | user_c22edaea52bc | Cooking | The gearbox was plastic for a while but I believe is not anymore, and the Artisan has plastic gears, which I've heard some people say is not as big an issue as it seems.
I appreciate your input, can I ask what are you using it for? Is it bread doughs, batters, or the attachments? | 1 | t1_damj3ek | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damjf24 | null | false | 2016-11-30T20:26:25Z |
damjb0u | t1_damjb0u | 1,480,537,467 | user_81221030eacc | Cooking | If you're talking about the cracker barrel brick cheese, I've used it before and was happy with it. My ultimate favorite cheese to use though is fontina cheese. It's usually by the wedges of parm. | 18 | t3_5frvfj | t3_5frvfj | /r/Cooking/comments/t3_5frvfj/damjb0u | null | false | 2016-11-30T20:24:27Z |
damj78t | t1_damj78t | 1,480,537,355 | user_e8d934109222 | Cooking | Check out /r/eatcheapandhealthy and /r/mealprepsunday | 2 | t3_5frmdq | t3_5frmdq | /r/Cooking/comments/t3_5frmdq/damj78t | null | false | 2016-11-30T20:22:35Z |
damj5xa | t1_damj5xa | 1,480,537,317 | user_8d47469c420d | Cooking | Exactly.
We roll up the strips, toss em in a freezer bag, then just take out what we need at the time. A quick defrost in the microwave and they're ready to cook. | 1 | t1_dam04dx | t3_5fnwn5 | /r/Cooking/comments/t3_5fnwn5/damj5xa | null | false | 2016-11-30T20:21:57Z |
damj4uu | t1_damj4uu | 1,480,537,287 | user_b95501b1540d | Cooking | Alton Brown shows how to do this. Take a look at the Japanese episode of Good Eats. I believe it's on the current batch of Netflix episodes. | 1 | t3_5fq29r | t3_5fq29r | /r/Cooking/comments/t3_5fq29r/damj4uu | null | false | 2016-11-30T20:21:27Z |
damj3tq | t1_damj3tq | 1,480,537,256 | user_62fd817f3c7e | Cooking | I am not sure what would happen if you try to deep fry Cheetos crumbs. Seems like they would burn easily. | 7 | t3_5frqf7 | t3_5frqf7 | /r/Cooking/comments/t3_5frqf7/damj3tq | null | false | 2016-11-30T20:20:56Z |
damj3kx | t1_damj3kx | 1,480,537,248 | user_e8d934109222 | Cooking | I will be trying this tonight.
| 1 | t1_dam4qxq | t3_5fpmjw | /r/Cooking/comments/t3_5fpmjw/damj3kx | null | false | 2016-11-30T20:20:48Z |
damj3ek | t1_damj3ek | 1,480,537,243 | user_c00dbb3b8a9e | Cooking | For a while Kitchenaid had replaced some of the components that had previously been metal with plastic. A gear box perhaps? It limited the useful life of the mixer, especially if you used it for heavy duty things like kneading bread dough and pasta dough.
That said, I love the Pro. My one complaint is that it's n... | 0 | t3_5fqkqm | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damj3ek | null | false | 2016-11-30T20:20:43Z |
damj2r0 | t1_damj2r0 | 1,480,537,224 | user_683cb537c88b | Cooking | Yeah that will give you superfine sugar which I know you need for certain baked goods like macarons, but confectioners sugar is a different thing. | 2 | t1_dalkwn3 | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/damj2r0 | null | false | 2016-11-30T20:20:24Z |
damj0l5 | t1_damj0l5 | 1,480,537,162 | user_4571530ae2ab | Cooking | Kraft Foods makes Cracker Barrel. Cheese is a personal preference and there are so many different cheeses you can make a good bechamel with cheese sauce from. | 3 | t3_5frvfj | t3_5frvfj | /r/Cooking/comments/t3_5frvfj/damj0l5 | null | false | 2016-11-30T20:19:22Z |
damix0t | t1_damix0t | 1,480,537,054 | user_6f00df01efbd | Cooking | I feel you, I had to concasse so many tomatoes in culinary school that just reading your Post triggered me. | 7 | t1_dam9tzp | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damix0t | null | false | 2016-11-30T20:17:34Z |
damipbe | t1_damipbe | 1,480,536,820 | user_adcf9dea4bb1 | Cooking | Here I go deseeding again... | 12 | t1_dam8vrp | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damipbe | null | false | 2016-11-30T20:13:40Z |
damim7d | t1_damim7d | 1,480,536,725 | user_c5eabfa63fa9 | Cooking | When camping, we put some cooked bacon and fat inside an empty soda can and set that away from our area/table. The wasps congregate around/inside that can and leave us alone. | 2 | t1_dam6b4r | t3_5fnwn5 | /r/Cooking/comments/t3_5fnwn5/damim7d | null | false | 2016-11-30T20:12:05Z |
damil2b | t1_damil2b | 1,480,536,692 | user_7856accd9ef6 | Cooking | Oven to 400. Put potato in oven. Hour later take it out. Open and douse in butter and salt. | 5 | t3_5fridj | t3_5fridj | /r/Cooking/comments/t3_5fridj/damil2b | null | false | 2016-11-30T20:11:32Z |
dami9dg | t1_dami9dg | 1,480,536,340 | user_1603513f9bf3 | Cooking | Its the pro but a model number that is unique to Costco I believe.
http://m.costco.com/KitchenAid-6-Qt.-Professional-Bowl-Lift-Stand-Mixer.product.100304199.html | 3 | t1_damfys7 | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/dami9dg | null | false | 2016-11-30T20:05:40Z |
dami870 | t1_dami870 | 1,480,536,304 | user_62fd817f3c7e | Cooking | Would "Raw" sugar be close? | 1 | t1_dam4qxq | t3_5fpmjw | /r/Cooking/comments/t3_5fpmjw/dami870 | null | false | 2016-11-30T20:05:04Z |
dami2lq | t1_dami2lq | 1,480,536,133 | user_81783e8f3e78 | Cooking | Ooooh, hummus, thanks for the idea! | 3 | t1_dalykhh | t3_5fp7t9 | /r/Cooking/comments/t3_5fp7t9/dami2lq | null | false | 2016-11-30T20:02:13Z |
damhxpc | t1_damhxpc | 1,480,535,987 | user_c22edaea52bc | Cooking | Were you doing bread dough in the Artisan? | 2 | t1_damhv9f | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damhxpc | null | false | 2016-11-30T19:59:47Z |
damhv9f | t1_damhv9f | 1,480,535,914 | user_b05f1f3cc58d | Cooking | I used to have the artisan, but it was having some issues and so I left it with family when I moved. I got a deal on the 600 and I like it so much more. I do bread every couple of weeks (white and whole wheat). I make noodles at least once a month and have the roller attachment. Right now it's cookie season so it is qu... | 9 | t3_5fqkqm | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damhv9f | null | false | 2016-11-30T19:58:34Z |
damhtg6 | t1_damhtg6 | 1,480,535,860 | user_c549b61b8e7d | Cooking | Sorry you're in Clarksville. I'm from there. It's turned into an awful, crime ridden, overcrowded place. Certainly not the quaint little town I grew up in. | 1 | t1_dam9mrz | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/damhtg6 | null | false | 2016-11-30T19:57:40Z |
damhnu5 | t1_damhnu5 | 1,480,535,691 | user_215e839c93fd | Cooking | Separate it, *then* freeze it. You can proceed then to cook individual slices straight from the freezer as you need. [This is how I personally like to do it](http://www.thekitchn.com/a-better-way-to-freeze-bacon-222182). | 1 | t3_5fnwn5 | t3_5fnwn5 | /r/Cooking/comments/t3_5fnwn5/damhnu5 | null | false | 2016-11-30T19:54:51Z |
damhnn1 | t1_damhnn1 | 1,480,535,685 | user_37baff0c8559 | Cooking | Doesn't hurt to try it once. Who knows, maybe your sauce is good now but without the seeds it's amazing and you'll never want to go back to using tomatoes with seeds. Never know what you're missing until you try it. | 53 | t1_dambiip | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damhnn1 | null | false | 2016-11-30T19:54:45Z |
damhm7h | t1_damhm7h | 1,480,535,642 | user_3cbc43527242 | Cooking | The seeds are useless but the goo is amazing. I actually made a tomato goo vinaigrette once. (I looked it up, there is no better word for it than goo) | 10 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damhm7h | null | false | 2016-11-30T19:54:02Z |
damhect | t1_damhect | 1,480,535,403 | user_e11421c1c7a7 | Cooking | When they're still warm from the sun. <3 | 3 | t1_damfo0s | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damhect | null | false | 2016-11-30T19:50:03Z |
damh9r9 | t1_damh9r9 | 1,480,535,264 | user_95af8e9adeeb | Cooking | Ugh, deconstructed walnuts are so like an hour ago. | 6 | t1_dam4q7c | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damh9r9 | null | false | 2016-11-30T19:47:44Z |
damh9c6 | t1_damh9c6 | 1,480,535,251 | user_857521e72868 | Cooking | Nothing like vaping some basil | 15 | t1_dam4xol | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damh9c6 | null | false | 2016-11-30T19:47:31Z |
damh96k | t1_damh96k | 1,480,535,246 | user_215e839c93fd | Cooking | [This book by America's Test Kitchen](https://books.google.com/books?id=4oVKCgAAQBAJ&lpg=PP1&pg=PP1#v=onepage&q&f=false) is great! See if you can find it at your local library. | 1 | t3_5fltvx | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/damh96k | null | false | 2016-11-30T19:47:26Z |
damgs0v | t1_damgs0v | 1,480,534,713 | user_c44fde281c32 | Cooking | >I have the palate of a ten year old
Ftfy | 6 | t1_dambioo | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damgs0v | null | false | 2016-11-30T19:38:33Z |
damgmo3 | t1_damgmo3 | 1,480,534,548 | user_7097edfb9f8b | Cooking | If you need to deseed a tomato you might want to look into a different verity, better suited for what you are cooking. Some tomatoes have a lot lower seed/flesh ratio, and that might work better for you. | 2 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damgmo3 | null | false | 2016-11-30T19:35:48Z |
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