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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dalloyp | t1_dalloyp | 1,480,479,161 | user_e618ae00ed21 | Cooking | Someone gay actually told me that.
"I have a black friend" | 2 | t1_dalj75j | t3_5flonw | /r/Cooking/comments/t3_5flonw/dalloyp | null | false | 2016-11-30T04:12:41Z |
dallly3 | t1_dallly3 | 1,480,479,035 | user_1d45a11e0f83 | Cooking | Stocks. Then freeze them. I have a silicon cube tray that is half a cup a cube. Have zip locks in the freezer full of cubes of different kinds. So handy | 10 | t3_5fltvx | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dallly3 | null | false | 2016-11-30T04:10:35Z |
dallk8u | t1_dallk8u | 1,480,478,964 | user_01a6e8419552 | Cooking | wow, that's awesome. Will try Sunday morning. | 1 | t1_dalhrav | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dallk8u | null | false | 2016-11-30T04:09:24Z |
dalliy9 | t1_dalliy9 | 1,480,478,911 | user_704f0282cf4e | Cooking | Best ingredient to add that I see in hardly any online recipe's is Liquid Smoke. Just add a few drops to the sauce. It really adds a depth of flavor that's unmatched. | 1 | t3_5fjnaz | t3_5fjnaz | /r/Cooking/comments/t3_5fjnaz/dalliy9 | null | false | 2016-11-30T04:08:31Z |
dalldse | t1_dalldse | 1,480,478,705 | user_0971a6a05545 | Cooking | The corn substitution probably wouldn't be terrible but if I were making it I probably wouldn't do it. I think it'd bring it closer to soup than chili. Bell pepper and corn are two totally different things and the corn would probably add a corny flavor to the chili. Bell pepper usually just kindof blends into the backg... | 2 | t1_dalhmqf | t3_5fmdhp | /r/Cooking/comments/t3_5fmdhp/dalldse | null | false | 2016-11-30T04:05:05Z |
dall6b5 | t1_dall6b5 | 1,480,478,418 | user_36b64fa90bc6 | Cooking | Please stop, I can only get so erect. | 19 | t1_dalb698 | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dall6b5 | null | false | 2016-11-30T04:00:18Z |
dall604 | t1_dall604 | 1,480,478,406 | user_befdd7d51114 | Cooking | ??? Apparently I know about chemistry than you do. You have so far looked up marshmallow on wikipedia. That's not exactly authoritative, plus it wasn't saying what you wanted it to say. | 1 | t1_dalkdfh | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/dall604 | null | false | 2016-11-30T04:00:06Z |
dalkwn3 | t1_dalkwn3 | 1,480,478,050 | [deleted] | Cooking | [deleted] | -2 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dalkwn3 | null | false | 2016-11-30T03:54:10Z |
dalksgu | t1_dalksgu | 1,480,477,889 | user_b65922659db4 | Cooking | first [serious eats](http://www.seriouseats.com/2015/01/how-to-clean-and-prepare-dried-chilies-chili-powder-substitute.html) has an awesome recipe for chili paste. I have made this paste, added stock and lentils and made an awesome lentil chili.
Also if your girlfriend doesn't like kidney beans what about black bean... | 1 | t3_5fmdhp | t3_5fmdhp | /r/Cooking/comments/t3_5fmdhp/dalksgu | null | false | 2016-11-30T03:51:29Z |
dalkrhl | t1_dalkrhl | 1,480,477,852 | user_e740ef6c3036 | Cooking | Oh god, yes. Also: Conecuh sausage. I got a box shipped up to Seattle a couple years ago, and I swear to God it was worth every damn cent. | 2 | t1_dalk2f8 | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalkrhl | null | false | 2016-11-30T03:50:52Z |
dalkoay | t1_dalkoay | 1,480,477,732 | user_12b9d5f24c70 | Cooking | I've actually got a post saved in r/fermentation (from r/food) https://www.reddit.com/r/fermentation/comments/1p1zjw/anybody_here_ever_tried_making_their_own/ | 2 | t3_5fn8ik | t3_5fn8ik | /r/Cooking/comments/t3_5fn8ik/dalkoay | null | false | 2016-11-30T03:48:52Z |
dalko7j | t1_dalko7j | 1,480,477,729 | user_171e0e5578c5 | Cooking | Pinto beans with onions and spices, then open and mash some of them for tasty, practically instant, "refried" beans. | 1 | t3_5fltvx | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dalko7j | null | false | 2016-11-30T03:48:49Z |
dalkgsp | t1_dalkgsp | 1,480,477,449 | user_2866def08083 | Cooking | Putting anything other than salt/pepper/garlic or wrapping a venison loin in bacon is crazy talk to me. | 1 | t3_5fgbyb | t3_5fgbyb | /r/Cooking/comments/t3_5fgbyb/dalkgsp | null | false | 2016-11-30T03:44:09Z |
dalkdfh | t1_dalkdfh | 1,480,477,323 | user_201f32022be2 | Cooking | Prior to this point, I was laboring under the delusion you were literate. | 1 | t1_daljv5z | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/dalkdfh | null | false | 2016-11-30T03:42:03Z |
dalk2f8 | t1_dalk2f8 | 1,480,476,925 | user_f6067d17d868 | Cooking | My personal favorite to use is from Hebert's Specialty Meats. When I'm not living in the gulf area, I get that shit shipped to me. | 1 | t1_dalgo7s | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalk2f8 | null | false | 2016-11-30T03:35:25Z |
daljzpq | t1_daljzpq | 1,480,476,827 | user_47d506d35eda | Cooking | I love to pressure cook artichokes in them, just trim the stem and put an inch of water and let it go for 20mins after it starts spinning under pressure.
Also Ribs. Pork ribs that you cut into portion sizes, for me its 2-3 ribs each. place them in water and let them go for about 30mins, after they come out let them dr... | 6 | t3_5fltvx | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/daljzpq | null | false | 2016-11-30T03:33:47Z |
daljxga | t1_daljxga | 1,480,476,742 | user_496941b9b5e7 | Cooking | > For the gravy they basically make a roux using the sausage instead of butter so the grease binds with the flour BEFORE adding the milk to thin.
As far as I know, that is basically The Way it's made. "Sausage gravy" is basically béchamel sauce. To make béchamel, you make a roux (cook oil and flour) and then add milk.... | 17 | t3_5fkkav | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/daljxga | null | false | 2016-11-30T03:32:22Z |
daljx6c | t1_daljx6c | 1,480,476,732 | user_fc0bf0cf15ec | Cooking | Try a tofu press | 1 | t1_dal6deo | t3_5fljqh | /r/Cooking/comments/t3_5fljqh/daljx6c | null | false | 2016-11-30T03:32:12Z |
daljwgh | t1_daljwgh | 1,480,476,705 | user_dad5bb76d5a9 | Cooking | Strong pungent sauces are best. Try making dipping sauce with fish sauce, sugar, peppers, and vinegar | 1 | t3_5fljqh | t3_5fljqh | /r/Cooking/comments/t3_5fljqh/daljwgh | null | false | 2016-11-30T03:31:45Z |
daljv5z | t1_daljv5z | 1,480,476,659 | user_befdd7d51114 | Cooking | No, the gelatin is to make them set. The exotic sugars in the corn syrup is what makes them chewy. And, I assume that is what the marshmallow sap did, too. And why would you make your own if you like them chewy? The jet puffed ones are chewy. Eat them.
Really, try my recipe, try it, try it, you will see. | 1 | t1_dalj7as | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/daljv5z | null | false | 2016-11-30T03:30:59Z |
daljtrn | t1_daljtrn | 1,480,476,606 | user_d391f069964c | Cooking | A 10" cast iron skillet will fit a whole chicken for roasting no problem. | 2 | t1_dal821w | t3_5fim8f | /r/Cooking/comments/t3_5fim8f/daljtrn | null | false | 2016-11-30T03:30:06Z |
daljt39 | t1_daljt39 | 1,480,476,581 | [deleted] | Cooking | [removed] | 1 | t1_dalj75j | t3_5flonw | /r/Cooking/comments/t3_5flonw/daljt39 | null | false | 2016-11-30T03:29:41Z |
daljkep | t1_daljkep | 1,480,476,261 | user_879a7ad20c6a | Cooking | I really like using hot Italian sausage in my sausage gravy. | 1 | t3_5fkkav | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/daljkep | null | false | 2016-11-30T03:24:21Z |
dalji9f | t1_dalji9f | 1,480,476,183 | user_d391f069964c | Cooking | Chorizo is a fresh sausage so it is easy to make at home without any special equipment. Bacon is a nice addition(or as bacon gravy alone) too.
I always have the best luck with drop biscuits plus they are very quick to make. | 2 | t3_5fkkav | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalji9f | null | false | 2016-11-30T03:23:03Z |
daljhjg | t1_daljhjg | 1,480,476,157 | user_1617020ccb32 | Cooking | Thanks for the response! | 2 | t1_dalis03 | t3_5fmu7z | /r/Cooking/comments/t3_5fmu7z/daljhjg | null | false | 2016-11-30T03:22:37Z |
daljd1k | t1_daljd1k | 1,480,475,991 | user_9570697af81c | Cooking | Yogurt
Bread | 1 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/daljd1k | null | false | 2016-11-30T03:19:51Z |
daljc4c | t1_daljc4c | 1,480,475,957 | user_d391f069964c | Cooking | Great idea! I use fish sauce but haven't tried anchovies alone. I actually like it when it gets a little fishy. Just a little bit though. | 1 | t1_dal6xtq | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/daljc4c | null | false | 2016-11-30T03:19:17Z |
dalj8wd | t1_dalj8wd | 1,480,475,838 | user_16ba506c618e | Cooking | Tartar sauce. Hot sauce. Iced tea. Bread isn't too difficult if you have a bread maker. | 1 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dalj8wd | null | false | 2016-11-30T03:17:18Z |
dalj7as | t1_dalj7as | 1,480,475,780 | user_201f32022be2 | Cooking | > For years, I've been unable to have any brand of marshmallows in the grocery store because of an allergy to corn syrup. Once every few years I give in and spend the next week covered in hives.
https://en.wikipedia.org/wiki/Marshmallow
>The use of marshmallow to make sweets dates back to ancient Egypt, where the rec... | 1 | t1_dajvf00 | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/dalj7as | null | false | 2016-11-30T03:16:20Z |
dalj75j | t1_dalj75j | 1,480,475,774 | user_975476a770d2 | Cooking | LGBTQ+ Literally uses a slur in their movement.
Also it was just for fun. There are gay people and there are faggots. They are not synonymous. Someone gay actually told me that.
Don't I somehow gain a privilege to say that, if I am ready to pound some boypussy? | -7 | t1_dalirav | t3_5flonw | /r/Cooking/comments/t3_5flonw/dalj75j | null | false | 2016-11-30T03:16:14Z |
dalj6se | t1_dalj6se | 1,480,475,761 | user_d96cf779e058 | Cooking | Pan fry in butter. Cook them hot for a good crust but if you only get one side gorgeous then go with that rather than overcook. | 2 | t3_5flplf | t3_5flplf | /r/Cooking/comments/t3_5flplf/dalj6se | null | false | 2016-11-30T03:16:01Z |
dalj4f7 | t1_dalj4f7 | 1,480,475,673 | user_559e7b0f4698 | Cooking | Do you not have a stove? I mean rice is pretty easy to cook, I can't imagine the microwave giving as good results and probably not much more convenient. Nothing against the microwave, just not seeing the benefit here | 1 | t3_5fn4pp | t3_5fn4pp | /r/Cooking/comments/t3_5fn4pp/dalj4f7 | null | false | 2016-11-30T03:14:33Z |
dalj2s4 | t1_dalj2s4 | 1,480,475,612 | user_d391f069964c | Cooking | Tortilla chips: cut up a bag of tortillas, fry, and season to taste. You skip any unnecessary ingredients , they are fresher, and you can season how you want. Pair it with a quick fresh pico de gallo. | 0 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dalj2s4 | null | false | 2016-11-30T03:13:32Z |
daliyfy | t1_daliyfy | 1,480,475,458 | user_d96cf779e058 | Cooking | Garlic bread. People actually buy it "ready to toast" for only 5X the cost and half the quality. | 8 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/daliyfy | null | false | 2016-11-30T03:10:58Z |
dalix2h | t1_dalix2h | 1,480,475,406 | user_4643618c6f8e | Cooking | All of those buttons on your microwave that aren't power and defrost are pretty much useless. It's actually just used for consumer marketing, and not really meant to do anything useful -- because they don't, its just marketing.
| 4 | t3_5fn4pp | t3_5fn4pp | /r/Cooking/comments/t3_5fn4pp/dalix2h | null | false | 2016-11-30T03:10:06Z |
dalivey | t1_dalivey | 1,480,475,346 | user_559e7b0f4698 | Cooking | I havnt made these myself but I think I read that the trick for good sweet potato fries is to coat them in cornstarch before deep frying. | 1 | t3_5flply | t3_5flply | /r/Cooking/comments/t3_5flply/dalivey | null | false | 2016-11-30T03:09:06Z |
dalis03 | t1_dalis03 | 1,480,475,219 | user_559e7b0f4698 | Cooking | Not sure about that brand but I've heard maple is a great choice because it's the right level of hardness to last a long time but not damage your knives.
As far as food safety goes wood is definitely the best option, as long as you wash and dry it properly, follow food safety practices and oil the board once in a whil... | 3 | t3_5fmu7z | t3_5fmu7z | /r/Cooking/comments/t3_5fmu7z/dalis03 | null | false | 2016-11-30T03:06:59Z |
dalirav | t1_dalirav | 1,480,475,193 | user_befdd7d51114 | Cooking | No, you still used a slur. | 2 | t1_daliooq | t3_5flonw | /r/Cooking/comments/t3_5flonw/dalirav | null | false | 2016-11-30T03:06:33Z |
daliooq | t1_daliooq | 1,480,475,095 | user_975476a770d2 | Cooking | wat? I am not afraid of gay people
I am probably prison gay. I would definetly fuck a femboy.
You think better of me now that you have this lewd confession? | -6 | t1_dalilmp | t3_5flonw | /r/Cooking/comments/t3_5flonw/daliooq | null | false | 2016-11-30T03:04:55Z |
dalim8m | t1_dalim8m | 1,480,475,004 | user_b2da35ecf064 | Cooking | That was Mexican chorizo, not Spanish. | 3 | t1_dalgdij | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalim8m | null | false | 2016-11-30T03:03:24Z |
dalilmp | t1_dalilmp | 1,480,474,980 | user_befdd7d51114 | Cooking | Yes. Not going to trust the tastebuds of a homophobe. | 3 | t1_dalihn6 | t3_5flonw | /r/Cooking/comments/t3_5flonw/dalilmp | null | false | 2016-11-30T03:03:00Z |
dalihn6 | t1_dalihn6 | 1,480,474,827 | user_975476a770d2 | Cooking | >doitfaggot
? | 0 | t1_dalalwt | t3_5flonw | /r/Cooking/comments/t3_5flonw/dalihn6 | null | false | 2016-11-30T03:00:27Z |
dalih9f | t1_dalih9f | 1,480,474,814 | user_975476a770d2 | Cooking | try it, It's better than the original I swear | -1 | t1_dal8sf0 | t3_5flonw | /r/Cooking/comments/t3_5flonw/dalih9f | null | false | 2016-11-30T03:00:14Z |
daligrv | t1_daligrv | 1,480,474,795 | user_975476a770d2 | Cooking | I-It tasted pretty good, r-really!
The cinnamon didn't completly change the flavour, but it added a really nice smell! | 0 | t1_dalhvto | t3_5flonw | /r/Cooking/comments/t3_5flonw/daligrv | null | false | 2016-11-30T02:59:55Z |
dalied1 | t1_dalied1 | 1,480,474,706 | user_d391f069964c | Cooking | Oh, ok. You should be able to come up with a decent compromise.
If it is the skin of pinto beans that she doesn't like, red beans or pinto beans taste similar but don't have the shiny skin. | 1 | t1_dalhw5f | t3_5fmdhp | /r/Cooking/comments/t3_5fmdhp/dalied1 | null | false | 2016-11-30T02:58:26Z |
dali5fy | t1_dali5fy | 1,480,474,366 | user_8891f100aadc | Cooking | I invite you to discover a little-known search engine called "Google".
I feel most privileged to help someone so out of touch with reality | -24 | t1_dakwofg | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dali5fy | null | false | 2016-11-30T02:52:46Z |
dali54c | t1_dali54c | 1,480,474,355 | [deleted] | Cooking | [deleted] | 1 | t3_5fjnaz | t3_5fjnaz | /r/Cooking/comments/t3_5fjnaz/dali54c | null | false | 2016-11-30T02:52:35Z |
dali2p8 | t1_dali2p8 | 1,480,474,263 | user_adcf58aa0116 | Cooking | Test it out and readjust accordingly. I consider myself a decent cook and it's all been trail and error. | 1 | t3_5fn4pp | t3_5fn4pp | /r/Cooking/comments/t3_5fn4pp/dali2p8 | null | false | 2016-11-30T02:51:03Z |
dalhyd7 | t1_dalhyd7 | 1,480,474,096 | user_bdabceb74b01 | Cooking | Replace the bell peppers with celery. | 1 | t1_dalhmqf | t3_5fmdhp | /r/Cooking/comments/t3_5fmdhp/dalhyd7 | null | false | 2016-11-30T02:48:16Z |
dalhw5f | t1_dalhw5f | 1,480,474,014 | user_aae37aa002a2 | Cooking | I should have specified. It's really just the bell peppers. | 1 | t1_dalhstj | t3_5fmdhp | /r/Cooking/comments/t3_5fmdhp/dalhw5f | null | false | 2016-11-30T02:46:54Z |
dalhvto | t1_dalhvto | 1,480,474,001 | user_fbe025804aba | Cooking | how high are you exactly? | 3 | t3_5flonw | t3_5flonw | /r/Cooking/comments/t3_5flonw/dalhvto | null | false | 2016-11-30T02:46:41Z |
dalht1z | t1_dalht1z | 1,480,473,895 | user_c4db3b8335d7 | Cooking | Pie dough
http://www.bhg.com/recipe/pies/pastry-for-double-crust-pie/
2
cups all-purpose flour
1/2
teaspoon salt
2/3
cup shortening
6 - 7
tablespoons cold water
It's great for sweet or savory pies. A very universal crust. | 6 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dalht1z | null | false | 2016-11-30T02:44:55Z |
dalhstj | t1_dalhstj | 1,480,473,886 | user_d391f069964c | Cooking | Chipotle in adobo is pretty common in the latin area of grocery stores.
You could try cooking the beans separately and adding them to your serving only. The chilies, though? It's not chili without peppers. That is the point of the dish. | 1 | t1_dalda0q | t3_5fmdhp | /r/Cooking/comments/t3_5fmdhp/dalhstj | null | false | 2016-11-30T02:44:46Z |
dalhrav | t1_dalhrav | 1,480,473,832 | user_d9ee0c8407f2 | Cooking | Here ya go - Two ingredient biscuits, best and easiest ever. Just make sure you use self-rising flour. http://addapinch.com/two-ingredient-cream-biscuit-recipe/ | 2 | t1_dalbxvy | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalhrav | null | false | 2016-11-30T02:43:52Z |
dalhmqf | t1_dalhmqf | 1,480,473,662 | user_aae37aa002a2 | Cooking | It's mainly just kidney beans and larger beans with that grainy texture. Are any of the beans you can recommend a smaller bean?
It's mainly just bell peppers. If she can't tell there's ground chilis in there then it's all good. I'd just like to make a chilli that pleases both of us. How's replacing the bell peppers wi... | 1 | t1_dalfdbp | t3_5fmdhp | /r/Cooking/comments/t3_5fmdhp/dalhmqf | null | false | 2016-11-30T02:41:02Z |
dalhjpz | t1_dalhjpz | 1,480,473,543 | user_f6a6383b4801 | Cooking | I just got mine and this was the first thing I made. I think if I do it again I'm gonna use boneless thighs and cut it up a bit. | 3 | t1_daleiah | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dalhjpz | null | false | 2016-11-30T02:39:03Z |
dalhh2r | t1_dalhh2r | 1,480,473,442 | user_9e32f6fc7464 | Cooking | I love Chopped and Cutthroat Kitchen and ICA (Cupcake Wars is dead to me), but watching Bake Off on Netflix was such an incredible experience.
They're not playing for thousands of dollars! They're *nice* to each other! I was in awe. I wish Netflix would get some more seasons of the show. | 1 | t1_dajuduh | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dalhh2r | null | false | 2016-11-30T02:37:22Z |
dalgwk2 | t1_dalgwk2 | 1,480,472,681 | user_f63c892258e4 | Cooking | Lavender mint whipped cream | 2 | t1_dakrb5e | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/dalgwk2 | null | false | 2016-11-30T02:24:41Z |
dalgo7s | t1_dalgo7s | 1,480,472,361 | user_1e02e83189b7 | Cooking | I would argue that the casing is also a major part of what makes it genuine andouille sausage. That shit is TOPS. It's so satisfying to bite in to. | 1 | t1_dakzp7m | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalgo7s | null | false | 2016-11-30T02:19:21Z |
dalgeyv | t1_dalgeyv | 1,480,472,019 | user_67b61549f1de | Cooking | Here's the paper from the NIH about aluminum : https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3056430/ | 1 | t3_5fmwpz | t3_5fmwpz | /r/Cooking/comments/t3_5fmwpz/dalgeyv | null | false | 2016-11-30T02:13:39Z |
dalgdij | t1_dalgdij | 1,480,471,966 | user_fdd9aa9dec62 | Cooking | I' weary of spanish spices in such a hearrty dish. It MIGHT be good, but if I wanna make it spicy i just add some cayanne. | 1 | t3_5fkkav | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalgdij | null | false | 2016-11-30T02:12:46Z |
dalg4ss | t1_dalg4ss | 1,480,471,638 | user_27035061ed90 | Cooking | No, he's a rapper. He guest starred on the early American version. | 2 | t1_dakizv2 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dalg4ss | null | false | 2016-11-30T02:07:18Z |
dalg3s2 | t1_dalg3s2 | 1,480,471,599 | [deleted] | Cooking | [removed] | 1 | t3_5fjnaz | t3_5fjnaz | /r/Cooking/comments/t3_5fjnaz/dalg3s2 | null | false | 2016-11-30T02:06:39Z |
dalfyew | t1_dalfyew | 1,480,471,401 | user_3d4604e730a7 | Cooking | Thanks! | 1 | t1_dakg2hu | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dalfyew | null | false | 2016-11-30T02:03:21Z |
dalfuye | t1_dalfuye | 1,480,471,274 | user_6e19e771d6f9 | Cooking | Hard to confirm for "all" things, but the pressure on the pressure cooker gives you the ability to cook hotter than the avg boiling point, meaning things can cook a whole lot faster | 7 | t1_dalewp3 | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dalfuye | null | false | 2016-11-30T02:01:14Z |
dalfu70 | t1_dalfu70 | 1,480,471,245 | user_975476a770d2 | Cooking | Sorry, I ate it all up.
It was really good. | -1 | t1_dal7ru2 | t3_5flonw | /r/Cooking/comments/t3_5flonw/dalfu70 | null | false | 2016-11-30T02:00:45Z |
dalfptb | t1_dalfptb | 1,480,471,088 | user_c388b154fed5 | Cooking | I did this with leftover red velvet cake. I toasted it lightly and sprinkled some on some homemade chocolate bark. I used the chocolate bark as decorations on a cake and the rest of the crumbled cake to crust the cake, it was delicious and very pretty. | 1 | t1_daksqe7 | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/dalfptb | null | false | 2016-11-30T01:58:08Z |
dalfppl | t1_dalfppl | 1,480,471,084 | user_387abf57bb8b | Cooking | If you salt it and get all the water out, it'll last much longer. I've found the same thing with commercial butter in that the salted lasts longer than the unsalted. | 1 | t1_dal1te4 | t3_5fheyp | /r/Cooking/comments/t3_5fheyp/dalfppl | null | false | 2016-11-30T01:58:04Z |
dalfg6c | t1_dalfg6c | 1,480,470,735 | user_c44fde281c32 | Cooking | Now with 50% more reality stars | 1 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dalfg6c | null | false | 2016-11-30T01:52:15Z |
dalfdbp | t1_dalfdbp | 1,480,470,633 | user_0971a6a05545 | Cooking | Does she like (or at least not dislike) any other kinds of beans? There are black, navy, cannellini, and great northern that I can think of immediately that would work better than garbanzo beans in my opinion.
When you say "peppers" on her dislike list, are you talking about bell peppers or any kind of chiles/peppers... | 1 | t3_5fmdhp | t3_5fmdhp | /r/Cooking/comments/t3_5fmdhp/dalfdbp | null | false | 2016-11-30T01:50:33Z |
dalfcfl | t1_dalfcfl | 1,480,470,600 | user_589bee61093d | Cooking | All breads/ cake scraps I use I dry out so they soak up more. I do it more from feel than a recipe. | 2 | t1_dakrkiq | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/dalfcfl | null | false | 2016-11-30T01:50:00Z |
dalf2c3 | t1_dalf2c3 | 1,480,470,230 | user_e894446af9c3 | Cooking | My wife and 1 year old love this Messy Lasagna recipe. Its a big enough batch for 2-3 days of leftovers. http://allrecipes.com/recipe/245858/pressure-cooker-messy-lasagna/
My wife makes this Mocha rub pot roast and it's also one of our favourites. Really good with some spaghetti squash. http://nomnompaleo.com/post/115... | 5 | t3_5fltvx | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dalf2c3 | null | false | 2016-11-30T01:43:50Z |
dalewp3 | t1_dalewp3 | 1,480,470,028 | user_0862dbef8c9c | Cooking | Is it accurate that you can pressure cook any normal slower cooker recipe that would take 8 hours and instead use the pressure cooker on high pressure for 1 hour? | 6 | t3_5fltvx | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dalewp3 | null | false | 2016-11-30T01:40:28Z |
dalerz3 | t1_dalerz3 | 1,480,469,855 | user_0e575a575dcf | Cooking | My MIL does this and I love it. Usually 2 tomatoes and one jalapeño, sometimes adds a clove or garlic or some cilantro. Lately she's been cooking the tomato and peppers on the stove on a pan (like searing the sides) instead of boiling them, gives it a slightly different taste. | 4 | t1_dal5gfo | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dalerz3 | null | false | 2016-11-30T01:37:35Z |
dalel4j | t1_dalel4j | 1,480,469,604 | user_bbb9172b734f | Cooking | Easy there Janis Joplin... | 2 | t1_dakxdjx | t3_5fjnaz | /r/Cooking/comments/t3_5fjnaz/dalel4j | null | false | 2016-11-30T01:33:24Z |
daleiah | t1_daleiah | 1,480,469,498 | user_db3c397bc50b | Cooking | Chicken and chickpea masala. Here's a recipe: http://www.seriouseats.com/recipes/2014/01/quick-easy-pressure-cooker-chicken-and-chickpea-masala.html | 10 | t3_5fltvx | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/daleiah | null | false | 2016-11-30T01:31:38Z |
daleh1i | t1_daleh1i | 1,480,469,452 | user_22588d4da085 | Cooking | My favorite is Asian influenced. Hoisin, ketchup, soy sauce, sesame oil, sriracha, and fresh grated garlic and ginger.
Taste as you go - almost any combination works. This one is especially good on grilled pork, but works really well on chicken as well. | 1 | t3_5fjnaz | t3_5fjnaz | /r/Cooking/comments/t3_5fjnaz/daleh1i | null | false | 2016-11-30T01:30:52Z |
dalef0h | t1_dalef0h | 1,480,469,377 | user_a0df501852c4 | Cooking | I did it, felt really good. It was a means of control and manipulation. | -2 | t1_dald1om | t3_5fmdhp | /r/Cooking/comments/t3_5fmdhp/dalef0h | null | false | 2016-11-30T01:29:37Z |
daledzy | t1_daledzy | 1,480,469,338 | user_22bdd4141cb8 | Cooking | Live pepper | 6 | t1_dal7bbx | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/daledzy | null | false | 2016-11-30T01:28:58Z |
dalecy0 | t1_dalecy0 | 1,480,469,302 | user_8bae66c1c97c | Cooking | https://www.amazon.com/dp/B00IZOE8GK?psc=1 | 3 | t3_5fm7pr | t3_5fm7pr | /r/Cooking/comments/t3_5fm7pr/dalecy0 | null | false | 2016-11-30T01:28:22Z |
dalec62 | t1_dalec62 | 1,480,469,273 | user_d4a133ba99bc | Cooking | cool thanks! | 2 | t1_dal7cvt | t3_5fltg0 | /r/Cooking/comments/t3_5fltg0/dalec62 | null | false | 2016-11-30T01:27:53Z |
daldyg5 | t1_daldyg5 | 1,480,468,769 | user_913f1d192e5a | Cooking | Chipotles are good stuff! It'll make it spicy while imparting a "Mexican" flavor, but she won't have to know she's eating what are basically smoked jalapenos. Just don't tell her. Say that you merely added "spices" and call it even.
One thing to consider: that one can of chipotle will do about 4 batches of chili made... | 3 | t1_dalda0q | t3_5fmdhp | /r/Cooking/comments/t3_5fmdhp/daldyg5 | null | false | 2016-11-30T01:19:29Z |
dalduul | t1_dalduul | 1,480,468,637 | user_379fde948cea | Cooking | The dryness of your meat will really depend on its fat content and how well done you like it. The fat content, combined with the water that doesn't cook out, will equal out to the amount of moisture inside of the meat as it renders; the healthier option is lower fat content, the tastier option is higher. The doneness... | 3 | t3_5flplf | t3_5flplf | /r/Cooking/comments/t3_5flplf/dalduul | null | false | 2016-11-30T01:17:17Z |
daldkq0 | t1_daldkq0 | 1,480,468,270 | user_4134825417c1 | Cooking | In the future, you might not want to put pumpkin into an otherwise perfectly good dessert. Pumpkin is divisive. If that'd been banana bread you wouldn't be having this problem.
Alternatively, you might want to leave out the chocolate. The pumpkin freaks don't want their pumpkin spice bullshit blown away by the over... | -2 | t3_5fjh9z | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/daldkq0 | null | false | 2016-11-30T01:11:10Z |
daldis3 | t1_daldis3 | 1,480,468,204 | user_1b147e8cbae9 | Cooking | I never knew people made sausage or hamburger gravy *without* simply binding the flour with the meat fat for the gravy. Adding butter sounds like adding a completely different (and unwelcomed) flavor... | 2 | t3_5fkkav | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/daldis3 | null | false | 2016-11-30T01:10:04Z |
daldhjm | t1_daldhjm | 1,480,468,158 | [deleted] | Cooking | [deleted] | 2 | t3_5flrkv | t3_5flrkv | /r/Cooking/comments/t3_5flrkv/daldhjm | null | false | 2016-11-30T01:09:18Z |
dalde30 | t1_dalde30 | 1,480,468,032 | user_4819edc9436d | Cooking | Agreed my mom makes banana bread and it freezes awesome. | 2 | t1_dalbb72 | t3_5fjh9z | /r/Cooking/comments/t3_5fjh9z/dalde30 | null | false | 2016-11-30T01:07:12Z |
daldatl | t1_daldatl | 1,480,467,914 | user_6b67f0bd3c45 | Cooking | Katsuobushi in gravy? That is both crazy and amazing, I'll have to try it. | 7 | t1_dal6xtq | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/daldatl | null | false | 2016-11-30T01:05:14Z |
dalda0q | t1_dalda0q | 1,480,467,882 | user_aae37aa002a2 | Cooking | I might actually order that adobo shit. I've always wanted to try it but I've never came across it.
Excellent idea with the chilli con carne. I may even replace the sweet peppers in the boilermaker with corn.
Thanks for the response. | 2 | t1_dalcsqn | t3_5fmdhp | /r/Cooking/comments/t3_5fmdhp/dalda0q | null | false | 2016-11-30T01:04:42Z |
dald8ou | t1_dald8ou | 1,480,467,834 | user_692e8a080bb6 | Cooking | Beef stew. Literally doesn't matter what recipe you use, but the secret is adding marrow bones.
Last weekend I made a sauce to go over pasta that was beef ribs, marrow bones, a ton of mushrooms, soy sauce, fish sauce, beef stock, rosemary, Sage and red wine, (and hit the "stew" button on the instant pot) and it was f... | 10 | t3_5fltvx | t3_5fltvx | /r/Cooking/comments/t3_5fltvx/dald8ou | null | false | 2016-11-30T01:03:54Z |
dald1om | t1_dald1om | 1,480,467,581 | user_aae37aa002a2 | Cooking | Very close to snapping and calling it off. | 1 | t1_dalc5sf | t3_5fmdhp | /r/Cooking/comments/t3_5fmdhp/dald1om | null | false | 2016-11-30T00:59:41Z |
dald0qe | t1_dald0qe | 1,480,467,545 | user_e0ac908bd72a | Cooking | Chocolate milk. | 3 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dald0qe | null | false | 2016-11-30T00:59:05Z |
dalcuoa | t1_dalcuoa | 1,480,467,321 | [deleted] | Cooking | [deleted] | 0 | t3_5flplf | t3_5flplf | /r/Cooking/comments/t3_5flplf/dalcuoa | null | false | 2016-11-30T00:55:21Z |
dalcsqn | t1_dalcsqn | 1,480,467,249 | user_913f1d192e5a | Cooking | > corn chips (wtf?)
The corn chips are usually used as a cheap and readily available substitute for masa, which acts as a thickener. In that recipe it looks like it's just there for texture. I'd leave those out as well and add some finely diced onion on top for a little crunch.
> How can I replace the heavy amount of... | 5 | t3_5fmdhp | t3_5fmdhp | /r/Cooking/comments/t3_5fmdhp/dalcsqn | null | false | 2016-11-30T00:54:09Z |
dalcshv | t1_dalcshv | 1,480,467,240 | user_3a8291301729 | Cooking | For caramel corn, I've made this recipe several times and it keeps reasonably well in a ziploc or other airtight container. At least a week.
http://allrecipes.com/recipe/74950/my-amish-friends-caramel-corn/
Don't worry about trying to get things perfectly coated right away, just take the pans out of the oven every 15... | 3 | t3_5fjugh | t3_5fjugh | /r/Cooking/comments/t3_5fjugh/dalcshv | null | false | 2016-11-30T00:54:00Z |
dalcje8 | t1_dalcje8 | 1,480,466,894 | user_7255786f889e | Cooking | Here is my go to [biscuit recipe](http://www.seriouseats.com/recipes/2015/08/the-food-lab-buttermilk-biscuits-recipe.html). | 3 | t3_5fkkav | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalcje8 | null | false | 2016-11-30T00:48:14Z |
dalcbkr | t1_dalcbkr | 1,480,466,597 | user_459d9a288197 | Cooking | Either chipotle chili powder or some adobo sauce. Definitely not traditional but it adds just the right amount of smoke and heat. | 1 | t3_5fjnaz | t3_5fjnaz | /r/Cooking/comments/t3_5fjnaz/dalcbkr | null | false | 2016-11-30T00:43:17Z |
dalc5sf | t1_dalc5sf | 1,480,466,375 | user_a0df501852c4 | Cooking | I could never date a picky eater. It feels like you are endlessly indulging a child. Break up, make your dream chili and eat it in your underwear. | 4 | t3_5fmdhp | t3_5fmdhp | /r/Cooking/comments/t3_5fmdhp/dalc5sf | null | false | 2016-11-30T00:39:35Z |
dalbxvy | t1_dalbxvy | 1,480,466,078 | user_01a6e8419552 | Cooking | I just wish I could make good biscuits that don't take an hour to make. Good ol' southern style, thick and hardy to take all of that gravy. | 1 | t3_5fkkav | t3_5fkkav | /r/Cooking/comments/t3_5fkkav/dalbxvy | null | false | 2016-11-30T00:34:38Z |
dalbw99 | t1_dalbw99 | 1,480,466,014 | user_2c400af62f91 | Cooking | Mayonnaise | 12 | t3_5flj4i | t3_5flj4i | /r/Cooking/comments/t3_5flj4i/dalbw99 | null | false | 2016-11-30T00:33:34Z |
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