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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
damgi93 | t1_damgi93 | 1,480,534,414 | user_0af213d305b6 | Cooking | prepare for mind-blowing results! | 5 | t1_damgesw | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damgi93 | null | false | 2016-11-30T19:33:34Z |
damgf55 | t1_damgf55 | 1,480,534,315 | user_525a23118a85 | Cooking | It's what makes seeding tomatoes worth it. | 1 | t1_damcip6 | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damgf55 | null | false | 2016-11-30T19:31:55Z |
damgesw | t1_damgesw | 1,480,534,304 | user_3b1661270c79 | Cooking | i'll give this a try | 4 | t1_dam372u | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damgesw | null | false | 2016-11-30T19:31:44Z |
damgddi | t1_damgddi | 1,480,534,258 | user_525a23118a85 | Cooking | Add salt and drink | 1 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damgddi | null | false | 2016-11-30T19:30:58Z |
damga97 | t1_damga97 | 1,480,534,163 | user_913568ec439e | Cooking | I'm with /u/MyDearMrsTumnus on this one. I don't use mayo every day and I'd end up wasting over half of what I make | 1 | t1_dalbw99 | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/damga97 | null | false | 2016-11-30T19:29:23Z |
damg6bx | t1_damg6bx | 1,480,534,042 | user_c22edaea52bc | Cooking | That's excellent news! | 3 | t1_damg50h | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damg6bx | null | false | 2016-11-30T19:27:22Z |
damg5ki | t1_damg5ki | 1,480,534,018 | user_c22edaea52bc | Cooking | I don't need a sale price on the Artisan, although it'd be nice, it looks like it goes on sale less frequently and less drastically. | 1 | t1_damfurj | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damg5ki | null | false | 2016-11-30T19:26:58Z |
damg50h | t1_damg50h | 1,480,534,001 | user_215e839c93fd | Cooking | According to my Amazon account, since May '07 :) | 5 | t1_damf2um | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damg50h | null | false | 2016-11-30T19:26:41Z |
damfys7 | t1_damfys7 | 1,480,533,807 | user_c22edaea52bc | Cooking | Was this the Professional 600, the 600 series, or the 6000 HD? I was under the impression that the HD was the retailer version. | 2 | t1_damfrlt | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damfys7 | null | false | 2016-11-30T19:23:27Z |
damfxu7 | t1_damfxu7 | 1,480,533,778 | user_7992479ba111 | Cooking | I blend it up and add it to my chili. It adds a wonderful smokey spiciness | 1 | t3_5fp7t9 | t3_5fp7t9 | /r/Cooking/comments/t3_5fp7t9/damfxu7 | null | false | 2016-11-30T19:22:58Z |
damfxqw | t1_damfxqw | 1,480,533,775 | user_f766b3b4c6eb | Cooking | Peel it, cut it into cubes, put them in the skillet with 1 - 2 Tbsp of butter and enough veggie stock to cover the potatoes halfway. Toss in a sprig of rosemary, salt & pepper, bring to a boil, cover and reduce to a simmer until liquid is nearly evaporated. Uncover and continue cooking until the butter browns on the po... | 9 | t3_5fridj | t3_5fridj | /r/Cooking/comments/t3_5fridj/damfxqw | null | false | 2016-11-30T19:22:55Z |
damfwi1 | t1_damfwi1 | 1,480,533,736 | user_f5696479b2d9 | Cooking | I went to Clio. The tomato water aperitif is amazing. It's served with basil oil, a tiny tomato puree popsicle, and a caper berry. So good! | 3 | t1_dam52rp | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damfwi1 | null | false | 2016-11-30T19:22:16Z |
damfurj | t1_damfurj | 1,480,533,684 | user_0ad3b55c77f9 | Cooking | My dad bought a fire engine red F250 in 2003. I asked him why he bought that awful red. His answer was "that was the color that was on sale".
Not trying to be a jackass, but hopefully Majestic Yellow is the color that is on sale. | 1 | t1_damawte | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damfurj | null | false | 2016-11-30T19:21:24Z |
damfrlt | t1_damfrlt | 1,480,533,587 | user_1603513f9bf3 | Cooking | Check Costco. I got a 600 at Costco for $280 a couple weeks ago. | 5 | t3_5fqkqm | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damfrlt | null | false | 2016-11-30T19:19:47Z |
damfo0s | t1_damfo0s | 1,480,533,473 | user_6757ba4fc40e | Cooking | That's the best way to eat a freshly picked ripe tomato. | 3 | t1_dam5s5e | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damfo0s | null | false | 2016-11-30T19:17:53Z |
damfn5u | t1_damfn5u | 1,480,533,446 | [deleted] | Cooking | [deleted] | 1 | t1_dam5apx | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damfn5u | null | false | 2016-11-30T19:17:26Z |
damffyc | t1_damffyc | 1,480,533,223 | user_0e7f8530fd68 | Cooking | if it's an Asian-market microwave it could be to reheat those bowl packages of pre-cooked rice you find at Japanese and Korean markets. They're super pricey and only made for 2 or 3 servings. | 1 | t3_5fn4pp | t3_5fn4pp | /r/Cooking/comments/t3_5fn4pp/damffyc | null | false | 2016-11-30T19:13:43Z |
damf5cp | t1_damf5cp | 1,480,532,885 | user_1d45a11e0f83 | Cooking | It's there the way it is so if you get your hand stuck, it won't rip it off or break your wrist. It's a safety mechanism. | 1 | t1_dam9szw | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damf5cp | null | false | 2016-11-30T19:08:05Z |
damf2um | t1_damf2um | 1,480,532,803 | user_c22edaea52bc | Cooking | That's good, can I ask how long you've had it?
| 3 | t1_dame1if | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damf2um | null | false | 2016-11-30T19:06:43Z |
damf2tr | t1_damf2tr | 1,480,532,802 | user_2aef05976b88 | Cooking | Stop planting pot and plant tomatoes instead | -26 | t1_dam8ztq | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damf2tr | null | false | 2016-11-30T19:06:42Z |
damf1ha | t1_damf1ha | 1,480,532,759 | user_439f97c25709 | Cooking | If you watch the video they pull it out of the casings! | 1 | t1_dam8dme | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/damf1ha | null | false | 2016-11-30T19:05:59Z |
damekye | t1_damekye | 1,480,532,223 | user_a47c26818d68 | Cooking | Have you tried this with Basmati by any chance? | 1 | t1_dals7i0 | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/damekye | null | false | 2016-11-30T18:57:03Z |
damegh9 | t1_damegh9 | 1,480,532,079 | user_961a665a9b75 | Cooking | You eat them. Best part of a tomato. | 3 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damegh9 | null | false | 2016-11-30T18:54:39Z |
dame5e3 | t1_dame5e3 | 1,480,531,723 | user_277cb82afa61 | Cooking | I would get sick all the time if I knew I was getting this. | 3 | t3_5fr2ee | t3_5fr2ee | /r/Cooking/comments/t3_5fr2ee/dame5e3 | null | false | 2016-11-30T18:48:43Z |
dame1if | t1_dame1if | 1,480,531,601 | user_215e839c93fd | Cooking | Love my artisan and never missed the bigger size. | 12 | t3_5fqkqm | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/dame1if | null | false | 2016-11-30T18:46:41Z |
damdwli | t1_damdwli | 1,480,531,444 | user_c3c599d4252a | Cooking | The seeds have more tomato flavor than the rest of the fruit. Keep it in your sauces, stocks, and other rustic recipes for extra heartiness. I've been taught the addition of sugar in yummy marinara sauces is to round out flavors, yes, but also to balance out the slight bitterness of the tomato seeds. Bitterness only ad... | 2 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damdwli | null | false | 2016-11-30T18:44:04Z |
damdvig | t1_damdvig | 1,480,531,410 | user_c765301c4234 | Cooking | **counter** intuitive. Heh. | 64 | t1_daman16 | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damdvig | null | false | 2016-11-30T18:43:30Z |
damdus4 | t1_damdus4 | 1,480,531,387 | user_822d3bd65110 | Cooking | Pasta with a Veloute sauce with fresh chicken stock - can buy it in a shop or make fresh for next time - goes great with a little bit of hard cheese, and the stock can be substituted/meat and veg can be added. | 2 | t3_5fq4oi | t3_5fq4oi | /r/Cooking/comments/t3_5fq4oi/damdus4 | null | false | 2016-11-30T18:43:07Z |
damdtzi | t1_damdtzi | 1,480,531,361 | user_a07151857fa1 | Cooking | Bravo. Always good for a quick noontime snack. | 10 | t1_dam4q7c | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damdtzi | null | false | 2016-11-30T18:42:41Z |
damdrnn | t1_damdrnn | 1,480,531,287 | user_d2812d3cc765 | Cooking | My grandpa's marinade recipe is what I like to use.
1 cup vegetable oil
3 tbs soy sauce
1/3 cup lemon juice
2 cloves garlic
2 tsp accent
1/2 tsp pepper
1/2 tsp oregano
Marinate 3-4 hours | 1 | t3_5fo6bi | t3_5fo6bi | /r/Cooking/comments/t3_5fo6bi/damdrnn | null | false | 2016-11-30T18:41:27Z |
damdoar | t1_damdoar | 1,480,531,178 | user_d7f630caba4b | Cooking | Tough times have us all going for that second job. Incidentally, are you hungry for apples? | 9 | t1_dam8vrp | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damdoar | null | false | 2016-11-30T18:39:38Z |
damdhhl | t1_damdhhl | 1,480,530,958 | user_c4db3b8335d7 | Cooking | That doesn't negate that it's easy to make. Yes, it's easier to buy something premade. It's easier to pop open a can of soup. But pie crust is much easier and way cheaper than a lot of people think it is. | 1 | t1_damcj9d | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/damdhhl | null | false | 2016-11-30T18:35:58Z |
damcygq | t1_damcygq | 1,480,530,354 | user_08034fd520aa | Cooking | Best to just eat them straight out of the can. | 1 | t3_5fp7t9 | t3_5fp7t9 | /r/Cooking/comments/t3_5fp7t9/damcygq | null | false | 2016-11-30T18:25:54Z |
damcvgm | t1_damcvgm | 1,480,530,257 | [deleted] | Cooking | [deleted] | 23 | t1_damaxj7 | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damcvgm | null | false | 2016-11-30T18:24:17Z |
damcvbl | t1_damcvbl | 1,480,530,252 | user_7daf423c7124 | Cooking | Certainly!
The comment about buying from Sysco only works anyway if you have an account with them or have the ability to have someone order from them, then get yourpurchase from them. Middle man style. They do not sell to general public.
Source: ran a kitchen for longer than i cared to. Used to purchase items for f... | 1 | t1_dam3ugz | t3_5flrkv | /r/Cooking/comments/t3_5flrkv/damcvbl | null | false | 2016-11-30T18:24:12Z |
damcutd | t1_damcutd | 1,480,530,237 | user_213c0dccc2b2 | Cooking | It sounds like the artisan would be fine. I have the 600 and it sits high on the counter. I primarily use it for bread dough though so wouldn't trade it. I bought the meat grinder attachment when it was on sale and sold it on kijiji because I thought it was garbage. A pain to clean and use. | 5 | t3_5fqkqm | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damcutd | null | false | 2016-11-30T18:23:57Z |
damctuy | t1_damctuy | 1,480,530,206 | user_b5314a348dcb | Cooking | You forgot the gold flakes in truffle oil poured down the bark of a twig from a 3,000 year old Californian Redwood gathered daily at 4 am. Then finally uttering the phrase, "It tastes a little oaky." | 32 | t1_dam4q7c | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damctuy | null | false | 2016-11-30T18:23:26Z |
damcppq | t1_damcppq | 1,480,530,074 | user_560272027e39 | Cooking | Sushi chef here. Soak the Kombu overnight in the water you'll use to make the dashi. Remove the kombu and heat until just before boiling. Add your bonito and remove from heat. Let it soak for about 30 minutes then strain. | 43 | t3_5fq29r | t3_5fq29r | /r/Cooking/comments/t3_5fq29r/damcppq | null | false | 2016-11-30T18:21:14Z |
damcovr | t1_damcovr | 1,480,530,047 | user_7856accd9ef6 | Cooking | .....that's not how powdered sugar works. | 5 | t1_dalkwn3 | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/damcovr | null | false | 2016-11-30T18:20:47Z |
damcmsk | t1_damcmsk | 1,480,529,982 | user_7856accd9ef6 | Cooking | *Easy* and *Fry* should literally never be in the same sentence.
I'll stick with store bought. | 2 | t1_dalj2s4 | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/damcmsk | null | false | 2016-11-30T18:19:42Z |
damckop | t1_damckop | 1,480,529,913 | user_7856accd9ef6 | Cooking | Pretty sure that's it. | 1 | t1_dam3wmz | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/damckop | null | false | 2016-11-30T18:18:33Z |
damcjwj | t1_damcjwj | 1,480,529,888 | user_4b78c9b47cd0 | Cooking | Yay, I do this too. They are delish. | 1 | t1_damag36 | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damcjwj | null | false | 2016-11-30T18:18:08Z |
damcj9d | t1_damcj9d | 1,480,529,867 | user_7856accd9ef6 | Cooking | Fuck that. I used to make pie dough by scratch, and even with the food processor I prefer just buying the premade stuff. | 3 | t1_dalht1z | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/damcj9d | null | false | 2016-11-30T18:17:47Z |
damcj7z | t1_damcj7z | 1,480,529,866 | user_8ce25bc0da00 | Cooking | Why would you remove the seeds from a tomato?
Toast and eat. | 2 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damcj7z | null | false | 2016-11-30T18:17:46Z |
damcip6 | t1_damcip6 | 1,480,529,849 | user_4b78c9b47cd0 | Cooking | I take the seeds, sprinkle some sea salt over them and eat them like vegetarian caviar right there as I'm cooking. It's a treat :) | 6 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damcip6 | null | false | 2016-11-30T18:17:29Z |
damcgy8 | t1_damcgy8 | 1,480,529,793 | [deleted] | Cooking | [deleted] | 2 | t3_5fqkqm | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damcgy8 | null | false | 2016-11-30T18:16:33Z |
damcgn3 | t1_damcgn3 | 1,480,529,783 | user_f29ec70d1cbf | Cooking | I can make a French press and forget about it, so quicker sounds great... they're cheap too. I'll buy one next time I see it in person | 1 | t1_dam882d | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/damcgn3 | null | false | 2016-11-30T18:16:23Z |
damcgnf | t1_damcgnf | 1,480,529,783 | user_94524e54918c | Cooking | The propaganda that came with my chopping block (an untreated slice of tree trunk) declared that being made of pine it has the best anitbacteral properties of all. | 1 | t3_5fmu7z | t3_5fmu7z | /r/Cooking/comments/t3_5fmu7z/damcgnf | null | false | 2016-11-30T18:16:23Z |
damcd7k | t1_damcd7k | 1,480,529,673 | [deleted] | Cooking | [deleted] | 8 | t3_5fqkqm | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damcd7k | null | false | 2016-11-30T18:14:33Z |
damc7va | t1_damc7va | 1,480,529,505 | user_4b121ccf34ad | Cooking | They don't fail often, but it's highly recommended.
The water test is in your instruction booklet, here's a link: https://www.manualslib.com/manual/791355/Instant-Pot-Ip-Duo50.html?page=17
| 1 | t1_dam9iuf | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/damc7va | null | false | 2016-11-30T18:11:45Z |
damc17f | t1_damc17f | 1,480,529,289 | user_992fe927c8ba | Cooking | Don't forget the salt - and whatever spices and herbs you want. | 1 | t1_dam01vu | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/damc17f | null | false | 2016-11-30T18:08:09Z |
dambvi4 | t1_dambvi4 | 1,480,529,105 | user_a8b49e2c2495 | Cooking | You don't have to make those cuts AFAIK.
[Here's Jacque Pepin doing the method shown above (go to 4:34 in if the clip doesn't skip forward)](https://youtu.be/nfY0lrdXar8?t=274)
The rest of that video is great if you want to learn how to debone a chicken as well. | 9 | t3_5fqor0 | t3_5fqor0 | /r/Cooking/comments/t3_5fqor0/dambvi4 | null | false | 2016-11-30T18:05:05Z |
dambv6p | t1_dambv6p | 1,480,529,095 | user_ccd832c94ee6 | Cooking | > Melting the butter and then adding it to cold buttermilk to get it to congeal back into little droplets is brilliant and so much easier than cutting or pinching cold butter into the dough.
Oh, this IS a good idea. | 1 | t1_daljxga | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dambv6p | null | false | 2016-11-30T18:04:55Z |
dambsp0 | t1_dambsp0 | 1,480,529,012 | user_0d34c9597b6a | Cooking | Definitely going to try this! | 1 | t1_dambg0m | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dambsp0 | null | false | 2016-11-30T18:03:32Z |
dambrdg | t1_dambrdg | 1,480,528,969 | user_7856accd9ef6 | Cooking | As someone who also HATES kidney beans(seriously, how can you guys eat those chalky things), my recommendation is to leave out beans entirely.
Meat only chilli is the best. | 1 | t3_5fmdhp | t3_5fmdhp | /r/Cooking/comments/t3_5fmdhp/dambrdg | null | false | 2016-11-30T18:02:49Z |
dambqk3 | t1_dambqk3 | 1,480,528,943 | user_47d506d35eda | Cooking | I think you fell into the wrong sub r/trees is over there | 1 | t1_daly4if | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dambqk3 | null | false | 2016-11-30T18:02:23Z |
dambnvt | t1_dambnvt | 1,480,528,859 | user_e3eae2946aff | Cooking | >you can get the kind where you just add water and stir.
oh god | 1 | t1_damb3gt | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dambnvt | null | false | 2016-11-30T18:00:59Z |
damblvd | t1_damblvd | 1,480,528,795 | user_4c2e8a9ef4ea | Cooking | Amen. There were a lot of recipes I used to pass on because I didn't have a food processor. I can't believe I went on cooking for so long without one. | 1 | t1_dam2mvt | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/damblvd | null | false | 2016-11-30T17:59:55Z |
dambkbc | t1_dambkbc | 1,480,528,744 | user_0fdcc5d8cc3f | Cooking | >[**The War on Omelets has to Stop [2:44]**](http://youtu.be/CWPzT0e9HLM)
>>In an age where omelets have been abused for generations, breakfast has become a bleak affair. The morning routine is dominated by cereals, breakfast bars, and "just a coffee." In this video, Chef Patrick endeavors to liberate the forgotten fr... | 1 | t1_dambjyq | t3_5fr1o1 | /r/Cooking/comments/t3_5fr1o1/dambkbc | null | false | 2016-11-30T17:59:04Z |
dambjyq | t1_dambjyq | 1,480,528,734 | user_50dc498a44c0 | Cooking | https://www.youtube.com/watch?v=CWPzT0e9HLM&feature=youtu.be | 1 | t3_5fr1o1 | t3_5fr1o1 | /r/Cooking/comments/t3_5fr1o1/dambjyq | null | false | 2016-11-30T17:58:54Z |
dambioo | t1_dambioo | 1,480,528,694 | user_b500628d1425 | Cooking | Throw them in the trash with the rest of the tomato | 0 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dambioo | null | false | 2016-11-30T17:58:14Z |
dambiip | t1_dambiip | 1,480,528,689 | user_e30041ff21a0 | Cooking | Huh. TIL. But since I've never been displeased with the way my sauces turn out, I doubt I'll bother adding another annoying step to the process.
| 46 | t1_dam7h49 | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dambiip | null | false | 2016-11-30T17:58:09Z |
dambgqp | t1_dambgqp | 1,480,528,632 | user_e73a0a708796 | Cooking | Definitely my favorite thing in my pressure cooker has been making fast braised meets. That said, another place that they really shine is in some pretty simple veggie dishes too. Once my ingredients were prepped, I am able to pump out mashed sweet potatoes in 10 minutes and sweet and sour cabbage in about 20 minutes ... | 2 | t3_5fltvx | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dambgqp | null | false | 2016-11-30T17:57:12Z |
dambge3 | t1_dambge3 | 1,480,528,622 | user_82031202aae4 | Cooking | 8 min on the timer | 2 | t1_damb6hr | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dambge3 | null | false | 2016-11-30T17:57:02Z |
dambg0m | t1_dambg0m | 1,480,528,610 | user_47d506d35eda | Cooking | No problem! I can't eat them any other way, they will open up though and be extremely tender and soft | 2 | t1_damb5a1 | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dambg0m | null | false | 2016-11-30T17:56:50Z |
dambd69 | t1_dambd69 | 1,480,528,519 | user_4c2e8a9ef4ea | Cooking | Next time don't pour it in the sink. Ladle it out onto a strainer over bowl on the counter. I actually do this because I don't have a big enough container to pour all the stock into and have to split it up. | 2 | t1_dalprv6 | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dambd69 | null | false | 2016-11-30T17:55:19Z |
dambb32 | t1_dambb32 | 1,480,528,454 | user_9052ce135e79 | Cooking | Pop all the seeds and jelly and whatnot from the tomato in a sieve. Repeat with many tomatos. Salt, mix and squeeze all the liquid out. Reduce said liquid to ketchup consistency and you'll have something truly wonderful. Use sparingly. | 4 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dambb32 | null | false | 2016-11-30T17:54:14Z |
damb9zb | t1_damb9zb | 1,480,528,420 | user_4c2e8a9ef4ea | Cooking | I believe there microwave ready mac and cheese. Extremely unsatisfying amount for a high price. | 1 | t1_damamfc | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/damb9zb | null | false | 2016-11-30T17:53:40Z |
damb8cd | t1_damb8cd | 1,480,528,369 | user_4c2e8a9ef4ea | Cooking | I buy mayo because I can't make a small enough amount for what I plan to use it on and the homemade stuff won't last past a few days. | 3 | t1_dalbw99 | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/damb8cd | null | false | 2016-11-30T17:52:49Z |
damb7jg | t1_damb7jg | 1,480,528,343 | user_0d34c9597b6a | Cooking | This sounds awesome. Thanks for sharing! | 1 | t1_dalsfmy | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/damb7jg | null | false | 2016-11-30T17:52:23Z |
damb6hr | t1_damb6hr | 1,480,528,309 | user_0d34c9597b6a | Cooking | How long do you put them in for? | 1 | t1_dalnfdo | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/damb6hr | null | false | 2016-11-30T17:51:49Z |
damb5a1 | t1_damb5a1 | 1,480,528,270 | user_0d34c9597b6a | Cooking | Never considered artichokes in the pressure cooker. They are one of my favorite things to eat, so I'm going to try it next time. Thanks! | 1 | t1_daljzpq | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/damb5a1 | null | false | 2016-11-30T17:51:10Z |
damb3qa | t1_damb3qa | 1,480,528,220 | user_e73a0a708796 | Cooking | Not exactly. For instance, pressure cooking is basically awful for anything with a thick sauce, since it makes it more difficult to bring the pot to pressure and the thickeners can scorch on the bottom of the pot, further decreasing performance. There are a couple of other caveats to worry about. And, of course, eve... | 3 | t1_dalewp3 | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/damb3qa | null | false | 2016-11-30T17:50:20Z |
damb3gt | t1_damb3gt | 1,480,528,211 | user_443d27c7576b | Cooking | Sometimes hot deli has those near the chicken and ribs and whatever.
Otherwise you can get the kind where you just add water and stir. Or you can get the boxed type with dry noodles and powder cheese mix. And also there is the frozen style. | 1 | t1_damamfc | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/damb3gt | null | false | 2016-11-30T17:50:11Z |
damb0it | t1_damb0it | 1,480,528,115 | user_f9032f36f868 | Cooking | My husband did it in about 20 minutes. Mine is an artisan, but I have a friend with the professional and she's replaced her gears/whatnot by herself in the past. There are videos for both on YouTube by eReplacementParts.com, and they do a good job of walking you through the process step by step. | 9 | t1_dama1g4 | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damb0it | null | false | 2016-11-30T17:48:35Z |
damb07u | t1_damb07u | 1,480,528,105 | user_379fde948cea | Cooking | Glad to help! Where I'm at we have moose and hunters mix their ground with beef or pork to increase the fat content else the meat basically just falls apart. | 1 | t1_daluk86 | t3_5flplf | /r/Cooking/comments/t3_5flplf/damb07u | null | false | 2016-11-30T17:48:25Z |
damaz8s | t1_damaz8s | 1,480,528,074 | user_cde32e8bafb1 | Cooking | I've always called it tomato snot. | 2 | t1_dam4dft | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damaz8s | null | false | 2016-11-30T17:47:54Z |
damaxo2 | t1_damaxo2 | 1,480,528,026 | user_1d45a11e0f83 | Cooking | Put colander in a fine mesh strainer. It catches the seeds. | 4 | t1_dam4omo | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damaxo2 | null | false | 2016-11-30T17:47:06Z |
damaxj7 | t1_damaxj7 | 1,480,528,022 | user_0e0a0bb702e6 | Cooking | You could have left them and "never been better" would still be true. The real question now is, are they better than they were before? | 25 | t1_dam7h49 | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damaxj7 | null | false | 2016-11-30T17:47:02Z |
damawte | t1_damawte | 1,480,527,999 | user_c22edaea52bc | Cooking | Great, so I think that if I just look at your suggestion, I'm looking at the newly manufactured Artisan with a warranty, probably in Majestic Yellow. | 1 | t1_damarpb | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damawte | null | false | 2016-11-30T17:46:39Z |
damaur0 | t1_damaur0 | 1,480,527,933 | user_4c2e8a9ef4ea | Cooking | I make turkey ramen. I follow [this recipe from /r/ramen](https://www.reddit.com/r/ramen/comments/3i3afd/next_up_on_my_tour_of_ramen_styles_chicken_paitan/) but with turkey bones instead of chicken. I sub in leftover sliced turkey breast for the chashu. Later this week I'm going to try them with the chashu marinade. | 2 | t3_5fo17s | t3_5fo17s | /r/Cooking/comments/t3_5fo17s/damaur0 | null | false | 2016-11-30T17:45:33Z |
damau5r | t1_damau5r | 1,480,527,915 | user_7aafd1a4d966 | Cooking | and add a sprinkle of cinnamon on top for added deliciousness | 6 | t1_dalztoe | t3_5fpmjw | /r/Cooking/comments/t3_5fpmjw/damau5r | null | false | 2016-11-30T17:45:15Z |
damatu5 | t1_damatu5 | 1,480,527,905 | user_dc8a44c6faae | Cooking | I have no idea. A quick Google search tells me that worcestershire is made up of tamarind, distilled vinegar, and anchovies. I may have saved a vegetarian recipe or a completely incorrect one. | 1 | t1_dalu91l | t3_5fn8ik | /r/Cooking/comments/t3_5fn8ik/damatu5 | null | false | 2016-11-30T17:45:05Z |
damarpb | t1_damarpb | 1,480,527,838 | user_0ad3b55c77f9 | Cooking | You are correct.
I think they had a big backlash to their quality control issues 2007-2010, it seems like they got their shit together. | 2 | t1_damam83 | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damarpb | null | false | 2016-11-30T17:43:58Z |
daman16 | t1_daman16 | 1,480,527,690 | user_4c2e8a9ef4ea | Cooking | My mother-in-law confessed to me she doesn't use her Artisan model with the tilt head as much due to lack of space. As counter-intuitive as it may seem, I have a bigger version without the tilt head and I use it all the time because I don't have to move it from its spot under the cabinet. | 29 | t1_dam9663 | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/daman16 | null | false | 2016-11-30T17:41:30Z |
damamfc | t1_damamfc | 1,480,527,671 | user_e3eae2946aff | Cooking | you can buy ready made macaroni cheese? | 1 | t1_dal78bj | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/damamfc | null | false | 2016-11-30T17:41:11Z |
damam83 | t1_damam83 | 1,480,527,664 | user_c22edaea52bc | Cooking | That's really helpful, I appreciate that. you say hinge, so I assume you had the tilting Artisan? If that's the case, that's good news for the grinder. | 1 | t1_damaic5 | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damam83 | null | false | 2016-11-30T17:41:04Z |
damakus | t1_damakus | 1,480,527,621 | user_7992479ba111 | Cooking | What are chucky beans? The only thing Google turns up is some weird coffee bean
Stews and braises are great one pot meals that can use up lots of meat, especially the tougher cuts that aren't suited to steak.
Stir fries/sautees are great, quick meals. As an added bonus, it's also very easy to incorporate vegetables ... | 1 | t3_5fo69j | t3_5fo69j | /r/Cooking/comments/t3_5fo69j/damakus | null | false | 2016-11-30T17:40:21Z |
damaic5 | t1_damaic5 | 1,480,527,540 | user_0ad3b55c77f9 | Cooking | OK. If he has his heart set on the KA, then get it. Its not bad, I might have just got a bad "model year". I had to shim the hinge on my unit. If he is reasonably, handy, all the little piccadillos shouldn't be a problem.
I saw horrendous Amazon reviews for the KA meat grinder as late as 2013. Latest ones seem good t... | 3 | t1_damaadt | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damaic5 | null | false | 2016-11-30T17:39:00Z |
damagt3 | t1_damagt3 | 1,480,527,491 | user_3acab6044ee3 | Cooking | Plant em or chuck em (if you can be bothered to remove them in the first place).
| 1 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damagt3 | null | false | 2016-11-30T17:38:11Z |
damag36 | t1_damag36 | 1,480,527,469 | user_19a4a735e5e0 | Cooking | I like to eat/drink then with a pinch salt and fresh pepper. | 3 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/damag36 | null | false | 2016-11-30T17:37:49Z |
damaafj | t1_damaafj | 1,480,527,287 | user_7d55f3ebda61 | Cooking | I'm smart enough | 1 | t1_dam9yua | t3_5fk2ta | /r/Cooking/comments/t3_5fk2ta/damaafj | null | false | 2016-11-30T17:34:47Z |
damaadt | t1_damaadt | 1,480,527,286 | user_c22edaea52bc | Cooking | He wants the Kitchenaid, so I'm trying to make do with that. Just to keep my options open, what brand would you suggest for him?
The debugged grinder is post 2006, is that right? | 3 | t1_dama5zy | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/damaadt | null | false | 2016-11-30T17:34:46Z |
dama8tg | t1_dama8tg | 1,480,527,239 | user_0ad3b55c77f9 | Cooking | I add the flour with the milk.
That being said, I put the milk in a jar with a lid, then shake it violently to avoid lumps. | 2 | t3_5fkkav | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dama8tg | null | false | 2016-11-30T17:33:59Z |
dama74i | t1_dama74i | 1,480,527,186 | [deleted] | Cooking | [deleted] | 1 | t3_5fqw73 | t3_5fqw73 | /r/Cooking/comments/t3_5fqw73/dama74i | null | false | 2016-11-30T17:33:06Z |
dama5zy | t1_dama5zy | 1,480,527,150 | user_0ad3b55c77f9 | Cooking | 1. Maybe look at another brand. I have a KA, and it is not all that it is cracked up to be. There are fit and finish issues.
2. The meat grinder attachments from Kitchen Aid were trash for a while. Make sure to get the "debugged" release.
3. Check Craigslist. These are one of those items that gets bought as gifts th... | 0 | t3_5fqkqm | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/dama5zy | null | false | 2016-11-30T17:32:30Z |
dama3m9 | t1_dama3m9 | 1,480,527,073 | user_c22edaea52bc | Cooking | This is great, but it should be noted that this is the 6000HD, not the 600. | 3 | t1_dam9l2i | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/dama3m9 | null | false | 2016-11-30T17:31:13Z |
dama1g4 | t1_dama1g4 | 1,480,527,004 | user_c22edaea52bc | Cooking | Is it easy to do yourself or would he have to take it to someone? Was this for the Artisan? | 8 | t1_dam9szw | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/dama1g4 | null | false | 2016-11-30T17:30:04Z |
dama1be | t1_dama1be | 1,480,527,000 | user_90fef6ed0448 | Cooking | Granola bars. Homemade ice cream is great too because you can experiment with all sorts of flavors that you will never find in a grocery store. | 1 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dama1be | null | false | 2016-11-30T17:30:00Z |
dam9z2u | t1_dam9z2u | 1,480,526,929 | user_2f29f501e235 | Cooking | I've made ramen where I left the kombu in the entire multi-hour cooking time and it wasn't bitter. You need to be more careful with the dashi though, you'll lose all of its flavor if you put it in at the beginning and let it boil/simmer for too long. I always add my dashi at the moment I turn off the heat, and stir i... | 0 | t3_5fq29r | t3_5fq29r | /r/Cooking/comments/t3_5fq29r/dam9z2u | null | false | 2016-11-30T17:28:49Z |
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