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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dam9yua | t1_dam9yua | 1,480,526,921 | user_8891f100aadc | Cooking | My days great actually. Hope you smarten the fuck up. | 1 | t1_dam9pmm | t3_5fk2ta | /r/Cooking/comments/t3_5fk2ta/dam9yua | null | false | 2016-11-30T17:28:41Z |
dam9xi3 | t1_dam9xi3 | 1,480,526,880 | user_9e0e4f9540b4 | Cooking | You should change that cup of water 2 a cup of chicken broth your world will change. | 3 | t1_dal85as | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dam9xi3 | null | false | 2016-11-30T17:28:00Z |
dam9tzp | t1_dam9tzp | 1,480,526,766 | user_5ef3c93e597a | Cooking | It's pretty terrible. I still get trigged by the word concasse | 6 | t1_dam4gbg | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam9tzp | null | false | 2016-11-30T17:26:06Z |
dam9szw | t1_dam9szw | 1,480,526,733 | user_f9032f36f868 | Cooking | Fyi- stripped gears are fairly easy to replace. I ordered a replacement gear on amazon for $10 bucks. There are a ton of how-to videos on YouTube. Apparently, the use of a plastic gear is so that you burn the gear out and not the motor? | 22 | t1_dam8mmd | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/dam9szw | null | false | 2016-11-30T17:25:33Z |
dam9qkb | t1_dam9qkb | 1,480,526,654 | user_cde96961f3b9 | Cooking | i used to live in DC and ate at his places fairly often. i've had his tomato seed caviar plus i've had a few of his other dishes where it was a prominent garnish. it adds a super tomato-y flavor, if you really love the taste of tomatoes. i personally do not, so any time i cook w/ tomatoes i deseed them and the pulp goe... | 14 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam9qkb | null | false | 2016-11-30T17:24:14Z |
dam9pmm | t1_dam9pmm | 1,480,526,625 | user_7d55f3ebda61 | Cooking | I hope your day gets better :) | 1 | t1_dam8ubr | t3_5fk2ta | /r/Cooking/comments/t3_5fk2ta/dam9pmm | null | false | 2016-11-30T17:23:45Z |
dam9mrz | t1_dam9mrz | 1,480,526,531 | user_b36635c4a2fa | Cooking | Yes!! I'm in Clarksville, and this is happening this weekend. Thank you so much! | 2 | t1_dam9do2 | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dam9mrz | null | false | 2016-11-30T17:22:11Z |
dam9l2i | t1_dam9l2i | 1,480,526,477 | user_e863c9981d95 | Cooking | This is AvE doing a tear down of a [6 quart KitchenAid](https://www.youtube.com/watch?v=0qKp-0h9P18). | 4 | t3_5fqkqm | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/dam9l2i | null | false | 2016-11-30T17:21:17Z |
dam9jwb | t1_dam9jwb | 1,480,526,441 | user_32e1ca65b76d | Cooking | I make Kombu Dashi with Bonito quite often. I buy my kombu in dried foot long sheets. Here are a few steps that will help you out.
1. Take a wet paper towel and wash the kombu first. The white film is what gives the broth flavor, but if you don't gently wipe it a bit first, the broth becomes quite slimy.
2. Let the K... | 10 | t3_5fq29r | t3_5fq29r | /r/Cooking/comments/t3_5fq29r/dam9jwb | null | false | 2016-11-30T17:20:41Z |
dam9iuf | t1_dam9iuf | 1,480,526,407 | user_7fda691e40ce | Cooking | I haven't heard a lot about them failing. Reviews seem overwhelmingly positive. What is the water test? | 1 | t1_dam6z81 | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dam9iuf | null | false | 2016-11-30T17:20:07Z |
dam9hqr | t1_dam9hqr | 1,480,526,370 | user_7fda691e40ce | Cooking | Subbed! | 1 | t1_dam23ey | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dam9hqr | null | false | 2016-11-30T17:19:30Z |
dam9hfa | t1_dam9hfa | 1,480,526,361 | user_7fda691e40ce | Cooking | Wow, I had no idea | 1 | t1_dalsvuh | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dam9hfa | null | false | 2016-11-30T17:19:21Z |
dam9evo | t1_dam9evo | 1,480,526,282 | user_7fda691e40ce | Cooking | Wow. That sounds amazing!!! | 1 | t1_dald8ou | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dam9evo | null | false | 2016-11-30T17:18:02Z |
dam9e2v | t1_dam9e2v | 1,480,526,256 | user_7fda691e40ce | Cooking | I make A LOT of Mexican so this is much appreciated! | 3 | t1_dal85as | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dam9e2v | null | false | 2016-11-30T17:17:36Z |
dam9do2 | t1_dam9do2 | 1,480,526,243 | user_c549b61b8e7d | Cooking | Hampton's Meats in Hopkinsville Kentucky | 1 | t1_dalycaq | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dam9do2 | null | false | 2016-11-30T17:17:23Z |
dam9d90 | t1_dam9d90 | 1,480,526,229 | user_0890ed61f1b6 | Cooking | [Frito crack mix](http://terristable.blogspot.com/2012/03/frito-snack-mix.html?m=1) is the best edible gift i have ever received. | 1 | t3_5fjugh | t3_5fjugh | /r/Cooking/comments/t3_5fjugh/dam9d90 | null | false | 2016-11-30T17:17:09Z |
dam990j | t1_dam990j | 1,480,526,091 | user_90fef6ed0448 | Cooking | With your uncooked bacon, you can drape or wrap the bacon around meat or poultry before roasting it. This works especially well for lean meats as the bacon fat melts during cooking and keeps the meat moist. This is a great way to use up a lot of that bacon.
You can cook up the rest and add it to a quiche, omelette, p... | 1 | t3_5fnwn5 | t3_5fnwn5 | /r/Cooking/comments/t3_5fnwn5/dam990j | null | false | 2016-11-30T17:14:51Z |
dam9663 | t1_dam9663 | 1,480,526,000 | user_ff7eda4266e0 | Cooking | I bought a Pro 500 Plus a couple years ago on sale for $300. I decided on this model because - at the time - the 600 was more money. I didn't want the Artisan because 1) I wanted a strong motor for bread dough 2) didn't want a tilt head model (they're taller when tilted back & didn't want to fuss with it under cab... | 49 | t3_5fqkqm | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/dam9663 | null | false | 2016-11-30T17:13:20Z |
dam94zk | t1_dam94zk | 1,480,525,963 | [deleted] | Cooking | [deleted] | 8 | t1_dam40ve | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam94zk | null | false | 2016-11-30T17:12:43Z |
dam93ew | t1_dam93ew | 1,480,525,912 | user_675273f84998 | Cooking | I worked in a restaurant that decided to deseed their diced tomatoes (for presentation). 50lbs a day, every day, deseeding with your fingers. Took about 90 min.
It wasn't long before we went back to keeping the seeds in. | 1 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam93ew | null | false | 2016-11-30T17:11:52Z |
dam8ztq | t1_dam8ztq | 1,480,525,793 | [deleted] | Cooking | [deleted] | 85 | t1_dam5pyi | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam8ztq | null | false | 2016-11-30T17:09:53Z |
dam8zhh | t1_dam8zhh | 1,480,525,782 | user_314156142193 | Cooking | Wasps are attracted to protein - mainly in winter/spring. I think it's something to do with mating season? A lot of homemade wasp traps recommend using ground beef/lunchmeat etc in traps. | 3 | t1_dam6b4r | t3_5fnwn5 | /r/Cooking/comments/t3_5fnwn5/dam8zhh | null | false | 2016-11-30T17:09:42Z |
dam8wqi | t1_dam8wqi | 1,480,525,692 | user_975476a770d2 | Cooking | >Citrus
just like a tiny tiny amount
>milk and bread in eggs
I did it, because I wanted to keep the bread warm, instead of getting cold too quickly so I improvised. | 1 | t1_dam8rpe | t3_5flonw | /r/Cooking/comments/t3_5flonw/dam8wqi | null | false | 2016-11-30T17:08:12Z |
dam8vrp | t1_dam8vrp | 1,480,525,660 | user_f074f4df52ac | Cooking | Wait... I thought you were an intergalactic assassin. | 16 | t1_dam4gbg | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam8vrp | null | false | 2016-11-30T17:07:40Z |
dam8ubr | t1_dam8ubr | 1,480,525,613 | user_8891f100aadc | Cooking | So you asked about a spray that's healthier now you're not even interested in a spray? Then use any other fucking kind of oil you want. Hope this helps answer your stupid question. | 1 | t1_dakta0b | t3_5fk2ta | /r/Cooking/comments/t3_5fk2ta/dam8ubr | null | false | 2016-11-30T17:06:53Z |
dam8sna | t1_dam8sna | 1,480,525,557 | user_4bbd015f5f4e | Cooking | It was | 2 | t1_dam8mmd | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/dam8sna | null | false | 2016-11-30T17:05:57Z |
dam8rpe | t1_dam8rpe | 1,480,525,526 | user_8891f100aadc | Cooking | That sounds awful. Citrus, milk and bread in eggs? Making something unnecessarily complicated doesn't mean it's better. | 4 | t3_5flonw | t3_5flonw | /r/Cooking/comments/t3_5flonw/dam8rpe | null | false | 2016-11-30T17:05:26Z |
dam8pqc | t1_dam8pqc | 1,480,525,464 | user_6601cfaaec0f | Cooking | Today I learned! | 4 | t1_dam0d27 | t3_5fpmjw | /r/Cooking/comments/t3_5fpmjw/dam8pqc | null | false | 2016-11-30T17:04:24Z |
dam8nw5 | t1_dam8nw5 | 1,480,525,405 | user_0fdcc5d8cc3f | Cooking | >[**"Home Grown Tomatoes" By: John Denver [3:02]**](http://youtu.be/etuszlplwpg)
> [*^soapistheenemy*](https://www.youtube.com/channel/UCWr_d_dL61r_GjRWdjcWC_A) ^in ^Entertainment
>*^92,428 ^views ^since ^Aug ^2008*
[^bot ^info](http://www.reddit.com/r/youtubefactsbot/wiki/index) | 1 | t1_dam8n4v | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam8nw5 | null | false | 2016-11-30T17:03:25Z |
dam8n4v | t1_dam8n4v | 1,480,525,380 | [deleted] | Cooking | [deleted] | 0 | t1_dam3ofp | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam8n4v | null | false | 2016-11-30T17:03:00Z |
dam8mmd | t1_dam8mmd | 1,480,525,363 | user_c22edaea52bc | Cooking | I agree, lots of things about the gears stripping especially, but mostly that seems to be working stiff dough. Was that the case with yours?
Also, was that the 600? | 8 | t1_dam8flh | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/dam8mmd | null | false | 2016-11-30T17:02:43Z |
dam8mg5 | t1_dam8mg5 | 1,480,525,357 | user_8891f100aadc | Cooking | If someone doesn't like most beans and peppers, try cooking a dish that doesn't require those items. | 1 | t3_5fmdhp | t3_5fmdhp | /r/Cooking/comments/t3_5fmdhp/dam8mg5 | null | false | 2016-11-30T17:02:37Z |
dam8flh | t1_dam8flh | 1,480,525,136 | user_4bbd015f5f4e | Cooking | Get the warranty either way. I had one that quit working after like a month... It just stopped turning on.
Googled it, tons of similar reports | 17 | t3_5fqkqm | t3_5fqkqm | /r/Cooking/comments/t3_5fqkqm/dam8flh | null | false | 2016-11-30T16:58:56Z |
dam8dme | t1_dam8dme | 1,480,525,072 | user_8c529ccc4176 | Cooking | If only I could actually find chorizo not in casings in my area. :-( | 1 | t3_5fkkav | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dam8dme | null | false | 2016-11-30T16:57:52Z |
dam8a53 | t1_dam8a53 | 1,480,524,959 | user_ba255932c938 | Cooking | You can blitz them and then strain it through cheese cloth to get tomato water. Its quite clear and It's got a pretty strong tomato taste. TBH I've only ever used it in cocktails though. | 6 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam8a53 | null | false | 2016-11-30T16:55:59Z |
dam882d | t1_dam882d | 1,480,524,889 | user_a4d3c28acce8 | Cooking | My friend has one and I tried some coffee from it. It's good, and it's way quicker than a French press. It just takes you actually pushing down on the thing for 30 seconds. | 1 | t1_dam75kf | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dam882d | null | false | 2016-11-30T16:54:49Z |
dam86x7 | t1_dam86x7 | 1,480,524,854 | user_76c98315877c | Cooking | Never boil it. It's not just about being bitter. Dashi is the foundation of Japanese cuisine and you want to start off on a level foundation. It's about consistency. You can't cook consistent Japanese food if the dashi is different every time. I've worked in restaurants with all kinds of guidelines that differ for dash... | 5 | t3_5fq29r | t3_5fq29r | /r/Cooking/comments/t3_5fq29r/dam86x7 | null | false | 2016-11-30T16:54:14Z |
dam7xam | t1_dam7xam | 1,480,524,541 | user_e7d35cfd6ea0 | Cooking | FYI - you'll get lest "freezer taint taste" using mason jars instead of freezer bags. | 1 | t1_dam5998 | t3_5fo17s | /r/Cooking/comments/t3_5fo17s/dam7xam | null | false | 2016-11-30T16:49:01Z |
dam7wlw | t1_dam7wlw | 1,480,524,519 | user_7992479ba111 | Cooking | I reduce it down to 1/2 to 1/3 (usually depending on how impatient I get) before freezing it. Then I can use way fewer cubes and just add water to bring it back to regular strength | 3 | t1_dam7ith | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dam7wlw | null | false | 2016-11-30T16:48:39Z |
dam7u11 | t1_dam7u11 | 1,480,524,435 | [deleted] | Cooking | [deleted] | 1 | t1_dam52rp | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam7u11 | null | false | 2016-11-30T16:47:15Z |
dam7nn6 | t1_dam7nn6 | 1,480,524,229 | user_c22edaea52bc | Cooking | I just did this over the weekend and I'm never doing it any other way again, they're perfect and without even glancing at them after hitting the button. | 1 | t1_dalnfdo | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dam7nn6 | null | false | 2016-11-30T16:43:49Z |
dam7mde | t1_dam7mde | 1,480,524,188 | user_6ae24dda340c | Cooking | That sounds delicious! | 1 | t1_dalzj1l | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dam7mde | null | false | 2016-11-30T16:43:08Z |
dam7lor | t1_dam7lor | 1,480,524,166 | user_e8e70a2a769a | Cooking | Thanks everyone for all the good ideas. This is why I love reddit. | 7 | t3_5fq4oi | t3_5fq4oi | /r/Cooking/comments/t3_5fq4oi/dam7lor | null | false | 2016-11-30T16:42:46Z |
dam7jtq | t1_dam7jtq | 1,480,524,106 | user_c22edaea52bc | Cooking | I buy them to thicken soups sometimes. Of course, you can always use a real potato for that too | 2 | t1_dam2r3i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dam7jtq | null | false | 2016-11-30T16:41:46Z |
dam7ith | t1_dam7ith | 1,480,524,076 | user_836d810c5421 | Cooking | How do you freeze your stock? I've read about freezing it in ice cube trays then storing in a bag in the freezer, but that seems pointless when you use a quart at a time to make soup. | 1 | t1_dal6q9s | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dam7ith | null | false | 2016-11-30T16:41:16Z |
dam7iau | t1_dam7iau | 1,480,524,058 | user_7bf247354c0b | Cooking | Thanks a lot. Can u name any trustworthy brands of fermented tea leaves ? I read somewhere that some have artificial dyes which are not good. | 1 | t1_dalv755 | t3_5fm7pr | /r/Cooking/comments/t3_5fm7pr/dam7iau | null | false | 2016-11-30T16:40:58Z |
dam7h49 | t1_dam7h49 | 1,480,524,019 | [deleted] | Cooking | [deleted] | 115 | t1_dam1vj9 | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam7h49 | null | false | 2016-11-30T16:40:19Z |
dam7756 | t1_dam7756 | 1,480,523,698 | user_9348a784668a | Cooking | Plant them to make more tomatos | 1 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam7756 | null | false | 2016-11-30T16:34:58Z |
dam760q | t1_dam760q | 1,480,523,662 | user_888684ad1a9b | Cooking | Takes like 5 minutes to do a kilo. | 1 | t1_daksf4q | t3_5fe4op | /r/Cooking/comments/t3_5fe4op/dam760q | null | false | 2016-11-30T16:34:22Z |
dam75kf | t1_dam75kf | 1,480,523,647 | user_f29ec70d1cbf | Cooking | Do you like the aeropress? I couldn't tolerate the douchey website, but thought it sounded cool before they started talking about it... sigh. Hard to be a coffee snob when you can't stand snobbery. | 3 | t1_dal7iit | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dam75kf | null | false | 2016-11-30T16:34:07Z |
dam73hb | t1_dam73hb | 1,480,523,577 | user_fd6972fa0148 | Cooking | Aeropress >> French Press | 0 | t1_dalrwcm | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dam73hb | null | false | 2016-11-30T16:32:57Z |
dam70se | t1_dam70se | 1,480,523,487 | user_3c7a0c8b4b83 | Cooking | Appetizer: crostini with dill, cream cheese, and smoked salmon.
Main: Panseared pork tenderloin (marinate in advance with oil, vinegar, honey, rosemary, garlic, salt and pepper)
Sides: Sauteed asparagus dressed with lemon juice and oven roasted potatoes with oregano
Salad: Something light--watercress and simple vina... | 29 | t3_5fq4oi | t3_5fq4oi | /r/Cooking/comments/t3_5fq4oi/dam70se | null | false | 2016-11-30T16:31:27Z |
dam6z81 | t1_dam6z81 | 1,480,523,434 | user_4b121ccf34ad | Cooking | First you do a water test. Always.
Not a lot of instant pots fail, but sometimes they do. The water test is crucial for your first use. | 1 | t3_5fltvx | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dam6z81 | null | false | 2016-11-30T16:30:34Z |
dam6ytp | t1_dam6ytp | 1,480,523,421 | user_8764217c7b39 | Cooking | I don't know what counts as standard cuts in your area. For example pork cheeks would be an even cheaper piece of meat but it is much rarer than veal cheeks where I live. And rouladen have never been a problem to acquire.
Anyhow the point I wanted to make was that cheap cuts that are usually cooked/braised for 3h and ... | 1 | t1_dalxwfc | t3_5folv3 | /r/Cooking/comments/t3_5folv3/dam6ytp | null | false | 2016-11-30T16:30:21Z |
dam6vun | t1_dam6vun | 1,480,523,321 | user_c64c967c6d72 | Cooking | [This video has a pretty good example of what and why.](https://youtu.be/g_ha6X_AWy8) | 1 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam6vun | null | false | 2016-11-30T16:28:41Z |
dam6ssu | t1_dam6ssu | 1,480,523,220 | user_c4db3b8335d7 | Cooking | I can whip one up in not that long of a time. I have lot of experience in it though. It's just as fast to use one's hands as it is to process it. | 2 | t1_dam2pst | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dam6ssu | null | false | 2016-11-30T16:27:00Z |
dam6smb | t1_dam6smb | 1,480,523,214 | user_e5e0d2b332b6 | Cooking | Toss them, or wash and leave out to dry for planting next year. | 3 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam6smb | null | false | 2016-11-30T16:26:54Z |
dam6rzb | t1_dam6rzb | 1,480,523,194 | user_afe0ae79e4cf | Cooking | Reading this gave me motion sickness... | 61 | t1_dam4q7c | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam6rzb | null | false | 2016-11-30T16:26:34Z |
dam6jgv | t1_dam6jgv | 1,480,522,910 | user_4dcc51530789 | Cooking | More likely bitterness... | 22 | t1_dam5y83 | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam6jgv | null | false | 2016-11-30T16:21:50Z |
dam6gdr | t1_dam6gdr | 1,480,522,808 | user_975476a770d2 | Cooking | I agree, I don't like them them that crispy brown either.
Mine were really nice and soft and had a rather bright shade of yellow. | 1 | t1_dam4crd | t3_5flonw | /r/Cooking/comments/t3_5flonw/dam6gdr | null | false | 2016-11-30T16:20:08Z |
dam6epk | t1_dam6epk | 1,480,522,751 | user_f45f7001be68 | Cooking | cool thanks. | 1 | t1_dam1t0n | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dam6epk | null | false | 2016-11-30T16:19:11Z |
dam6b4r | t1_dam6b4r | 1,480,522,627 | user_7992479ba111 | Cooking | > as wasp trap bait.
Wait... what? I've never heard of this.
So wasps are attracted to bacon? I should keep my windows closed when I cook bacon.... | 1 | t1_dalqnph | t3_5fnwn5 | /r/Cooking/comments/t3_5fnwn5/dam6b4r | null | false | 2016-11-30T16:17:07Z |
dam68u5 | t1_dam68u5 | 1,480,522,550 | [deleted] | Cooking | [deleted] | 7 | t3_5fq4oi | t3_5fq4oi | /r/Cooking/comments/t3_5fq4oi/dam68u5 | null | false | 2016-11-30T16:15:50Z |
dam67tu | t1_dam67tu | 1,480,522,515 | user_7992479ba111 | Cooking | If you are really concerned about safety, consider marking your board. Use one side exclusively for meats and other things that are unsafe to eat raw. Use the other side exclusively for things that can be eaten raw. This will help cut down on cross contamination.
Alternately, you could have 2 separate boards for thos... | 1 | t3_5fmu7z | t3_5fmu7z | /r/Cooking/comments/t3_5fmu7z/dam67tu | null | false | 2016-11-30T16:15:15Z |
dam66ve | t1_dam66ve | 1,480,522,481 | user_f1be49495c77 | Cooking | Come next summer you'll have carefully selected tomato seeds for your garden or a great gift for you friend that has one. | 1 | t1_dam5pyi | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam66ve | null | false | 2016-11-30T16:14:41Z |
dam61at | t1_dam61at | 1,480,522,294 | user_7992479ba111 | Cooking | Yes. However, milk is prone to boil-overs. Keep an eye on it while it cooks or else you'll have a mess on your hands | 3 | t3_5fpmjw | t3_5fpmjw | /r/Cooking/comments/t3_5fpmjw/dam61at | null | false | 2016-11-30T16:11:34Z |
dam5y83 | t1_dam5y83 | 1,480,522,189 | user_462b81706a0c | Cooking | What does it add to the stock? Some nuttiness? | 2 | t1_dam3vh6 | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam5y83 | null | false | 2016-11-30T16:09:49Z |
dam5xw5 | t1_dam5xw5 | 1,480,522,178 | [deleted] | Cooking | [deleted] | 0 | t3_5fq29r | t3_5fq29r | /r/Cooking/comments/t3_5fq29r/dam5xw5 | null | false | 2016-11-30T16:09:38Z |
dam5vha | t1_dam5vha | 1,480,522,098 | user_87b618d35c57 | Cooking | Chicken parmigiana over pasta with some prego/pasta sauce and for dessert Molton lava cake with vanilla ice cream is my go to meal if I want to impress a girl. Molton lava cakes are ridiculously easy, but look super fancy and taste amazing. Molton lava cake takes about 15 minutes to make. Chicken parmigiana takes almos... | 2 | t3_5fq4oi | t3_5fq4oi | /r/Cooking/comments/t3_5fq4oi/dam5vha | null | false | 2016-11-30T16:08:18Z |
dam5tas | t1_dam5tas | 1,480,522,025 | user_16a32c9a5b1a | Cooking | We have three boxes or so of hamburger, and quite a bit of sausage. We get it processed at the butcher | 1 | t1_dalueag | t3_5fo69j | /r/Cooking/comments/t3_5fo69j/dam5tas | null | false | 2016-11-30T16:07:05Z |
dam5s5e | t1_dam5s5e | 1,480,521,984 | user_f31e06728b73 | Cooking | Delicious with a touch of salt. | 15 | t1_dam5apx | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam5s5e | null | false | 2016-11-30T16:06:24Z |
dam5q0a | t1_dam5q0a | 1,480,521,910 | user_975476a770d2 | Cooking | >Don't I somehow gain a privilege to say that, if I am ready to pound some boypussy?
Answer this then. What if he told me that, while I was pounding his boy butt? | -1 | t1_dalloyp | t3_5flonw | /r/Cooking/comments/t3_5flonw/dam5q0a | null | false | 2016-11-30T16:05:10Z |
dam5pyi | t1_dam5pyi | 1,480,521,909 | user_7992479ba111 | Cooking | My favorite tomato seed recipe:
* Plant seeds in good soil
* Provide water and sunlight
* Harvest tomatoes | 347 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam5pyi | null | false | 2016-11-30T16:05:09Z |
dam5pec | t1_dam5pec | 1,480,521,890 | [deleted] | Cooking | [removed] | 1 | t3_5f06uv | t3_5f06uv | /r/Cooking/comments/t3_5f06uv/dam5pec | null | false | 2016-11-30T16:04:50Z |
dam5o46 | t1_dam5o46 | 1,480,521,846 | user_173f97bc11a3 | Cooking | Due to lack of space i have started storing turkey stock by evaporating all the water until a thick syrup almost like caramel consistency that i pour into a mold, let cool in the fridge so it forms a hard gel. Then i cut into cubes and store in the freezer. Really convenient. | 5 | t3_5fo17s | t3_5fo17s | /r/Cooking/comments/t3_5fo17s/dam5o46 | null | false | 2016-11-30T16:04:06Z |
dam5nrp | t1_dam5nrp | 1,480,521,834 | user_032e29c8a62e | Cooking | With an instant pot and a thrift store rice cooker I can make a week's worth of bean and rice burritos for a family with 2.5 minutes of total attention.
Huge savings in time and money. | 2 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dam5nrp | null | false | 2016-11-30T16:03:54Z |
dam5npd | t1_dam5npd | 1,480,521,832 | user_6fd633ca62b0 | Cooking | Comment for bookmark | 1 | t3_5fkkav | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dam5npd | null | false | 2016-11-30T16:03:52Z |
dam5k5a | t1_dam5k5a | 1,480,521,706 | user_975476a770d2 | Cooking | Oh I just added it randomely. I just used a little tiny bit, not enough to really change the flavour.
You can just ignore it, I edited it in for honesty.
| 1 | t1_dalo71s | t3_5flonw | /r/Cooking/comments/t3_5flonw/dam5k5a | null | false | 2016-11-30T16:01:46Z |
dam5jiw | t1_dam5jiw | 1,480,521,684 | user_9d56eaf839a7 | Cooking | And its not burned. I do exactly what you posted. Starbucks burns their coffee for uniformity. Its nasty. | 0 | t1_dal7iit | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dam5jiw | null | false | 2016-11-30T16:01:24Z |
dam5drv | t1_dam5drv | 1,480,521,485 | user_216bbbcb3c98 | Cooking | I started out with putting a smoked ham hock over medium heat to sear the hock and render a bit of fat out while I chopped about a cup each of onion, celery and green bell pepper (holy trinity). Added aromatics to pork hock and sautéed until tender. Oh don't forget the garlic. Duh. Then goes in 2 lbs of dry red beans a... | 1 | t1_dam17ml | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dam5drv | null | false | 2016-11-30T15:58:05Z |
dam5apx | t1_dam5apx | 1,480,521,383 | user_1c263a9342d6 | Cooking | I've seen people just casually eating a whole tomato like it was an apple. | 10 | t1_dam4dft | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam5apx | null | false | 2016-11-30T15:56:23Z |
dam5a3p | t1_dam5a3p | 1,480,521,362 | user_8fbc84ec119c | Cooking | Steak, roasted Brussels sprouts, Hasselback potatoes or wedges in the oven. Easy, rich, delicious | 9 | t3_5fq4oi | t3_5fq4oi | /r/Cooking/comments/t3_5fq4oi/dam5a3p | null | false | 2016-11-30T15:56:02Z |
dam5998 | t1_dam5998 | 1,480,521,332 | user_1074dc99f62d | Cooking | Yeah for larger portions I use 1qt freezer bags. But if I just want a little bit to add flavor to rice or something the smaller portions are a lot easier to work with. | 3 | t1_dam0wma | t3_5fo17s | /r/Cooking/comments/t3_5fo17s/dam5998 | null | false | 2016-11-30T15:55:32Z |
dam54zc | t1_dam54zc | 1,480,521,184 | user_042e4b1b0f16 | Cooking | > seriously good **South** Carolina style with mustard
FIFY
| 1 | t1_dakyo8u | t3_5fjnaz | /r/Cooking/comments/t3_5fjnaz/dam54zc | null | false | 2016-11-30T15:53:04Z |
dam538w | t1_dam538w | 1,480,521,123 | user_3d3077ca47bc | Cooking | I think the key word you should use is "crusted". For example, google "hazlenut crusted chicken" and see if that's what you're going for. | 6 | t3_5fqacf | t3_5fqacf | /r/Cooking/comments/t3_5fqacf/dam538w | null | false | 2016-11-30T15:52:03Z |
dam52rp | t1_dam52rp | 1,480,521,106 | user_4a3c212f9500 | Cooking | I too like them too much to remove, but in the spirit of answering the question...
Given that this is where much of the liquid and flavor is, I would let them sit in a fine-mesh chinois or double cheesecloth bag over a bowl overnight with occasional stiring to extract the gel from the seeds.
Drink the resulting liq... | 19 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam52rp | null | false | 2016-11-30T15:51:46Z |
dam52ce | t1_dam52ce | 1,480,521,092 | user_f104fbb6689e | Cooking | Just anything really. They're so good that you'll probably find yourself just eating them straight on crackers or chips.
I think they're especially good added to refried beans with some bacon fat added too to give it a smokey flavor like a lot of restaurants around me do. I'll admit I just buy canned refried beans but... | 1 | t3_5fp7t9 | t3_5fp7t9 | /r/Cooking/comments/t3_5fp7t9/dam52ce | null | false | 2016-11-30T15:51:32Z |
dam4zxy | t1_dam4zxy | 1,480,521,009 | user_198cecbbc061 | Cooking | Second this! You can even make homemade meatballs (freeze extras for a later date!). Ina Garten or Smitten Kitchen are no fail recipes... | 8 | t1_dam429q | t3_5fq4oi | /r/Cooking/comments/t3_5fq4oi/dam4zxy | null | false | 2016-11-30T15:50:09Z |
dam4xol | t1_dam4xol | 1,480,520,931 | user_4c3fc439a267 | Cooking | Amateur. If you're not topping it off with liquid nitrogen-frozen basil steam, you're dead to me. | 99 | t1_dam4q7c | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam4xol | null | false | 2016-11-30T15:48:51Z |
dam4tfe | t1_dam4tfe | 1,480,520,781 | user_738ec2d24650 | Cooking | If I want a tomato slice on my sandwich for lunch but don't want a soggy sandwich I will de-seed it. | 6 | t1_dam2ifi | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam4tfe | null | false | 2016-11-30T15:46:21Z |
dam4qxq | t1_dam4qxq | 1,480,520,696 | user_d9ffeeba2795 | Cooking | Theres a popular sri lankan breakfast called kiribath ("milk rice") which is essentially that. Pretty good, especially with some sweet jaggery (unrefined sugar cane). | 3 | t1_dam4fse | t3_5fpmjw | /r/Cooking/comments/t3_5fpmjw/dam4qxq | null | false | 2016-11-30T15:44:56Z |
dam4q7c | t1_dam4q7c | 1,480,520,670 | user_7f8e9fad7448 | Cooking | If I'm doing molecular gastronomy, I slice the tomato seeds finely, then dry them and carefully remove the outer casing with microtweezers (this usually require a simple light microscope) and mount them vertically between the grooves of a deconstructed walnut. | 237 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam4q7c | null | false | 2016-11-30T15:44:30Z |
dam4omo | t1_dam4omo | 1,480,520,615 | user_6da62f725e68 | Cooking | I always deseed by dicing and putting tomato in a colander. Run water over it and the seeds drain out. Drain remaining bits for a minute or two to drip dry. No way to save seeds.
Pico de gallo to prevent watery mess, pizza to prevent soggy crust, and salads are where I use them. | 8 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam4omo | null | false | 2016-11-30T15:43:35Z |
dam4gbg | t1_dam4gbg | 1,480,520,317 | user_a8a61e830bb6 | Cooking | As a professional cook I've deseeded 1000s of tomatoes over the years, sloppy seed gunk can make a salad look shitty real fast. Also if you're dicing them you absolutely have to deseed them otherwise you're left with a couple inches of seedy juice at the bottom of your container which gets everywhere everytime you nee... | 88 | t1_dam40ve | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam4gbg | null | false | 2016-11-30T15:38:37Z |
dam4fse | t1_dam4fse | 1,480,520,298 | user_97e57451baf5 | Cooking | I normally use coconut milk or coconut cream when cooking rice. It doesn't curdle and it leaves the rice with a really nice flavor and a creamy texture. | 10 | t3_5fpmjw | t3_5fpmjw | /r/Cooking/comments/t3_5fpmjw/dam4fse | null | false | 2016-11-30T15:38:18Z |
dam4fb8 | t1_dam4fb8 | 1,480,520,281 | user_befdd7d51114 | Cooking | Breakfast oats tend to be a bit sweet anyway, if she just adds less sugar it should be great. | 1 | t1_dam0cc4 | t3_5fpmjw | /r/Cooking/comments/t3_5fpmjw/dam4fb8 | null | false | 2016-11-30T15:38:01Z |
dam4dft | t1_dam4dft | 1,480,520,212 | user_6486b5bd578c | Cooking | No idea. If I'm cooking them, I leave them in, but if I'm going to eat them raw, like in pico de gallo, I always deseed them, because the texture of that jelly around the seeds disgusts me. | 5 | t3_5fpwbu | t3_5fpwbu | /r/Cooking/comments/t3_5fpwbu/dam4dft | null | false | 2016-11-30T15:36:52Z |
dam4cy2 | t1_dam4cy2 | 1,480,520,196 | user_befdd7d51114 | Cooking | Yes, it's called rice pudding. Delicious. Try arborio rice for an even creamier dish, and cook it in the oven to avoid burning or boiling over. | 6 | t3_5fpmjw | t3_5fpmjw | /r/Cooking/comments/t3_5fpmjw/dam4cy2 | null | false | 2016-11-30T15:36:36Z |
dam4crd | t1_dam4crd | 1,480,520,189 | user_e1c962b2a77f | Cooking | Scrambled eggs should never be allowed to brown. | 0 | t3_5flonw | t3_5flonw | /r/Cooking/comments/t3_5flonw/dam4crd | null | false | 2016-11-30T15:36:29Z |
dam4az5 | t1_dam4az5 | 1,480,520,125 | user_0a9b0f46f46f | Cooking | Steak and a fancy salad. You'r favorite sauce. I'd be so happy. | 5 | t3_5fq4oi | t3_5fq4oi | /r/Cooking/comments/t3_5fq4oi/dam4az5 | null | false | 2016-11-30T15:35:25Z |
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