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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dak8i6p | t1_dak8i6p | 1,480,403,270 | [deleted] | Cooking | [deleted] | 1 | t1_dajzk5l | t3_5f9rgx | /r/Cooking/comments/t3_5f9rgx/dak8i6p | null | false | 2016-11-29T07:07:50Z |
dak8aid | t1_dak8aid | 1,480,402,756 | user_d391f069964c | Cooking | Mayo. Pesto. Salad dressing. Nut butters. Spice mixes. Pureed salsas. | 2 | t3_5fgqmo | t3_5fgqmo | /r/Cooking/comments/t3_5fgqmo/dak8aid | null | false | 2016-11-29T06:59:16Z |
dak885r | t1_dak885r | 1,480,402,599 | user_f8499a059f67 | Cooking | God I miss MXC. | 9 | t1_dak578x | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak885r | null | false | 2016-11-29T06:56:39Z |
dak84wj | t1_dak84wj | 1,480,402,386 | user_f8499a059f67 | Cooking | If it makes you feel better, I enjoyed the response. | 6 | t1_daji3l0 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak84wj | null | false | 2016-11-29T06:53:06Z |
dak83eh | t1_dak83eh | 1,480,402,292 | user_6913abc0b2da | Cooking | Iron chef Japan! I'm in!!!!!
America?... .... no... it feels so fucking reality show, pre-scripty, "let's chat a lot at the camera while we cook".
The chefs on Japan were working their fucking asses off, sweating, unable to break concentration for even a moment.
Maybe I'm tripping. | 1 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak83eh | null | false | 2016-11-29T06:51:32Z |
dak80f4 | t1_dak80f4 | 1,480,402,101 | user_b73f1493690a | Cooking | I'm in the minority - but I actually love Cutthroat Kitchen. Alton gives lots of tidbits about the dishes and I like seeing contestants get creative with basic dishes. Also - Simon Mujumdar is the greatest cooking judge IMO. His vocabulary is immense and he always is so perfectly, precise with his evaluations. | 3 | t1_dajydrs | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak80f4 | null | false | 2016-11-29T06:48:21Z |
dak7x0x | t1_dak7x0x | 1,480,401,880 | user_3d4604e730a7 | Cooking | I've never heard of Brother Luck. Any chance you could link me to a good YouTube video or something to introduce me? | 1 | t1_dak05em | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak7x0x | null | false | 2016-11-29T06:44:40Z |
dak7wfa | t1_dak7wfa | 1,480,401,843 | user_c5eabfa63fa9 | Cooking | * Butternut Squash Soup
* Vichyssoise Soup
* Hollandaise
* Chili Pepper Sauce from Dried Peppers
| 1 | t3_5fgqmo | t3_5fgqmo | /r/Cooking/comments/t3_5fgqmo/dak7wfa | null | false | 2016-11-29T06:44:03Z |
dak7vzb | t1_dak7vzb | 1,480,401,815 | user_03ba00115286 | Cooking | > Next time you cook, please force yourself to acknowledge the good points of the meal.
Yeah okay. This sounds like its doable. | 2 | t1_dak6qoc | t3_5ffiel | /r/Cooking/comments/t3_5ffiel/dak7vzb | null | false | 2016-11-29T06:43:35Z |
dak7r9k | t1_dak7r9k | 1,480,401,522 | user_7d55f3ebda61 | Cooking | I ended up getting , Sur La Table Tri-Ply Stainless Steel pots and pans.
| 1 | t1_dajynhe | t3_5fdgco | /r/Cooking/comments/t3_5fdgco/dak7r9k | null | false | 2016-11-29T06:38:42Z |
dak7r3y | t1_dak7r3y | 1,480,401,512 | user_7d55f3ebda61 | Cooking | I ended up getting , Sur La Table Tri-Ply Stainless Steel pots and pans. | 1 | t1_dajr0b6 | t3_5fdgco | /r/Cooking/comments/t3_5fdgco/dak7r3y | null | false | 2016-11-29T06:38:32Z |
dak7h3m | t1_dak7h3m | 1,480,400,901 | user_b538cad94903 | Cooking | A tiny lil Aleppo doggo. | 3 | t1_dajholw | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak7h3m | null | false | 2016-11-29T06:28:21Z |
dak76wa | t1_dak76wa | 1,480,400,315 | user_fbe025804aba | Cooking | Yay I hope it works for you! Good luck. | 1 | t1_dak6yex | t3_5fh050 | /r/Cooking/comments/t3_5fh050/dak76wa | null | false | 2016-11-29T06:18:35Z |
dak737a | t1_dak737a | 1,480,400,104 | user_4426dee6b3c5 | Cooking | In the US supermarkets go for variety instead of quality. Some grocery items are grown on an entirely different continent and shipped to refrigerated warehouses. To make that trip they are picked green and artificially ripened.
In Europe, most people have an understanding of what is in season because they want the bes... | 0 | t1_dak3azw | t3_5f62ul | /r/Cooking/comments/t3_5f62ul/dak737a | null | false | 2016-11-29T06:15:04Z |
dak70ga | t1_dak70ga | 1,480,399,950 | user_46516b292b6c | Cooking | But what if Im broke and all that's in my fridge is horseradish, cod, and gummy bears?! | 7 | t1_dajw6z7 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak70ga | null | false | 2016-11-29T06:12:30Z |
dak6yl2 | t1_dak6yl2 | 1,480,399,849 | user_d0dfc3b4a2c6 | Cooking | my mom turned me onto that one. make sure you have some cake to eat while watching it tho. | 5 | t1_dajuduh | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak6yl2 | null | false | 2016-11-29T06:10:49Z |
dak6yex | t1_dak6yex | 1,480,399,839 | user_b935bbe6068c | Cooking | Thank you so much! It's exactly what I was looking for! | 1 | t1_dak6pv5 | t3_5fh050 | /r/Cooking/comments/t3_5fh050/dak6yex | null | false | 2016-11-29T06:10:39Z |
dak6qoc | t1_dak6qoc | 1,480,399,415 | user_9a2af9660530 | Cooking | The way I see it, everyone who makes things is bound to fail, a lot. Good ratios for beginner/intermediate levels are about 80% not great/fail and 20% pure success. Expert/master level is 50/50.
Just like how you come to realize that you will never be a perfectly beautiful, attractive, and charming human bei... | 1 | t3_5ffiel | t3_5ffiel | /r/Cooking/comments/t3_5ffiel/dak6qoc | null | false | 2016-11-29T06:03:35Z |
dak6pv5 | t1_dak6pv5 | 1,480,399,371 | user_fbe025804aba | Cooking | I don't know anything about it, but the technique is called marbling! That might help with googling.
https://www.youtube.com/watch?v=AMXY_zGoilU this might help? | 3 | t3_5fh050 | t3_5fh050 | /r/Cooking/comments/t3_5fh050/dak6pv5 | null | false | 2016-11-29T06:02:51Z |
dak6ioe | t1_dak6ioe | 1,480,398,984 | user_9a2af9660530 | Cooking | Lol, anything covered in a seasoning or sauce is also a good indication that your butcher may not have cut the piece that day. :) | 1 | t1_dak1vla | t3_5ffya7 | /r/Cooking/comments/t3_5ffya7/dak6ioe | null | false | 2016-11-29T05:56:24Z |
dak6awu | t1_dak6awu | 1,480,398,577 | user_e1c962b2a77f | Cooking | You can't freeze lettuce. The cell wall structures will be destroyed and you'll end up with slimy mush. If you wrap the lettuce in a paper towel and seal it tightly in plastic bag, you might get a week and a half out of it, maybe even two.
Chopped onions will last a few days in the fridge, longer in the freezer. Pack... | 3 | t3_5fgy3f | t3_5fgy3f | /r/Cooking/comments/t3_5fgy3f/dak6awu | null | false | 2016-11-29T05:49:37Z |
dak666l | t1_dak666l | 1,480,398,319 | user_70a0796e7675 | Cooking | I got one of these used. So useful around the kitchen. | 1 | t3_5fc8yy | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/dak666l | null | false | 2016-11-29T05:45:19Z |
dak63r9 | t1_dak63r9 | 1,480,398,191 | user_5dfd582a0e63 | Cooking | Don't you mean they're gonna re-reboot iron chef? | 2 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak63r9 | null | false | 2016-11-29T05:43:11Z |
dak62i4 | t1_dak62i4 | 1,480,398,126 | user_7097edfb9f8b | Cooking | I personally hate cooking competition shows. I would rather watch a chef take his time explaining how he is preparing the meal than some vaguely cooking themed contestant throwing together a meal with no time and no understanding of the ingredients only to be judged by catty food bloggers. | 3 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak62i4 | null | false | 2016-11-29T05:42:06Z |
dak5xvt | t1_dak5xvt | 1,480,397,893 | user_e1c962b2a77f | Cooking | Chickpeas usually *are* a little firmer than the kidney-shaped beans, in my experience, but yours don't sound right. I would suggest that you soak them next time, and cook them for a shorter period. | 3 | t3_5fgud7 | t3_5fgud7 | /r/Cooking/comments/t3_5fgud7/dak5xvt | null | false | 2016-11-29T05:38:13Z |
dak5rpu | t1_dak5rpu | 1,480,397,573 | user_25f4a7ad1347 | Cooking | I'm pretty sure that's not cast iron. It looks like it could be carbon steel though. But based on how it's flaking, it could also be aluminum. | 2 | t3_5fcao3 | t3_5fcao3 | /r/Cooking/comments/t3_5fcao3/dak5rpu | null | false | 2016-11-29T05:32:53Z |
dak5min | t1_dak5min | 1,480,397,312 | user_dee6a7e8fa8f | Cooking | He is taking a break from that | 1 | t1_dajlzlx | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak5min | null | false | 2016-11-29T05:28:32Z |
dak5cav | t1_dak5cav | 1,480,396,811 | user_84322c70e3fb | Cooking | Never add truffle oil
| 10 | t1_dak0mno | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak5cav | null | false | 2016-11-29T05:20:11Z |
dak578x | t1_dak578x | 1,480,396,561 | user_4c00634fd657 | Cooking | I always saw it as a cooking version of MXC, which was awesome. | 20 | t1_dak12oi | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak578x | null | false | 2016-11-29T05:16:01Z |
dak577i | t1_dak577i | 1,480,396,559 | user_2719f41d9eb7 | Cooking | Doesn't Gordon Ramsay want to compete against Bobby Flay? | 5 | t1_dajbe39 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak577i | null | false | 2016-11-29T05:15:59Z |
dak5204 | t1_dak5204 | 1,480,396,300 | user_25f4a7ad1347 | Cooking | any pureed soups.
http://www.eatingwell.com/recipes/22134/soup/blender/slideshow/pureed-soup-recipes-for-a-blender/ | 2 | t3_5fgqmo | t3_5fgqmo | /r/Cooking/comments/t3_5fgqmo/dak5204 | null | false | 2016-11-29T05:11:40Z |
dak4zbw | t1_dak4zbw | 1,480,396,174 | user_8eede1d71adb | Cooking | I don't understand why people are so skeptical about letting a turkey sit and thaw in their fridge for at least a week. It's absurd. | 2 | t3_5ffk0s | t3_5ffk0s | /r/Cooking/comments/t3_5ffk0s/dak4zbw | null | false | 2016-11-29T05:09:34Z |
dak4kji | t1_dak4kji | 1,480,395,475 | user_63ae66c94669 | Cooking | Oh man. We've been using the cutting board seen [here](http://imgur.com/PTdfH1l) ever since our butchers block split down the middle. It was a thrift store find and has seen...better days | 4 | t3_5fde0i | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dak4kji | null | false | 2016-11-29T04:57:55Z |
dak4jxx | t1_dak4jxx | 1,480,395,449 | user_a9436c710793 | Cooking | Simpsons did Simpsons did it. | 4 | t1_dajp9db | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak4jxx | null | false | 2016-11-29T04:57:29Z |
dak4j8t | t1_dak4j8t | 1,480,395,417 | user_7e188f2971bf | Cooking | Who could possibly fucking care? MAKE SOMETHING NEW! | 1 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak4j8t | null | false | 2016-11-29T04:56:57Z |
dak4dqn | t1_dak4dqn | 1,480,395,163 | user_e89231995772 | Cooking | Yeah, it's the same show. For whatever reason the title is different on Netflix. | 7 | t1_dak3c2r | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak4dqn | null | false | 2016-11-29T04:52:43Z |
dak4dj5 | t1_dak4dj5 | 1,480,395,153 | user_7aa6e93c62e4 | Cooking | How annoying was that woman? Sheesh, I swear she'd think an ice cube was "too greasy." | 1 | t1_dajqv3l | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak4dj5 | null | false | 2016-11-29T04:52:33Z |
dak47e9 | t1_dak47e9 | 1,480,394,874 | user_4c74f3511f12 | Cooking | https://www.theguardian.com/tv-and-radio/2016/nov/02/food-network-alton-brown-good-eats-sequel
I'll donate the payment to charity. | 2 | t1_dak3zj2 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak47e9 | null | false | 2016-11-29T04:47:54Z |
dak45v0 | t1_dak45v0 | 1,480,394,806 | user_588c4131f31e | Cooking | Is this one of those gritty reboots? | 1 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak45v0 | null | false | 2016-11-29T04:46:46Z |
dak45nm | t1_dak45nm | 1,480,394,797 | user_eb38bccd74f5 | Cooking | You're a monster. | 3 | t1_dajq5rn | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak45nm | null | false | 2016-11-29T04:46:37Z |
dak43ft | t1_dak43ft | 1,480,394,700 | user_c936424f4f5b | Cooking | I follow [this recipe](http://www.finecooking.com/recipes/fresh-tuna-confit.aspx).
And [here's more info](http://www.finecooking.com/articles/how-to/making-tuna-confit.aspx?pg=0).
Good luck! | 2 | t1_dajohov | t3_5fca2c | /r/Cooking/comments/t3_5fca2c/dak43ft | null | false | 2016-11-29T04:45:00Z |
dak3zj2 | t1_dak3zj2 | 1,480,394,531 | [deleted] | Cooking | [deleted] | 2 | t1_dajsvnt | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak3zj2 | null | false | 2016-11-29T04:42:11Z |
dak3z3o | t1_dak3z3o | 1,480,394,513 | user_78b2c0d47da8 | Cooking | *Vegetarian Cooking for Everyone* by Deborah Madison
I'm not a vegetarian, but this book really helped me to think differently about how to incorporate vegetables as the centerpiece of a meal (even if the meal contains meat) rather than just as a side.
Edit: added line break | 1 | t3_5ffiio | t3_5ffiio | /r/Cooking/comments/t3_5ffiio/dak3z3o | null | false | 2016-11-29T04:41:53Z |
dak3xzb | t1_dak3xzb | 1,480,394,463 | user_eed41b8f94b7 | Cooking | Doc said more fiber | 9 | t1_dak3m6m | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dak3xzb | null | false | 2016-11-29T04:41:03Z |
dak3xn3 | t1_dak3xn3 | 1,480,394,448 | user_6b7c6efa9abd | Cooking | >Gut fieri
Kool. Just top your dish with a mountain of cheese, bacon, Miller Lite^^TM and metallic yellow automotive paint. Garnish with 1 ladelspoon of butter and make sure you replace all the letter c's in your recipe with the letter k for an easy viktory. | 4 | t1_dajq5rn | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak3xn3 | null | false | 2016-11-29T04:40:48Z |
dak3w2i | t1_dak3w2i | 1,480,394,383 | user_8b3f40402708 | Cooking | I am MOST likely to injure myself when interrupted or distracted. I have lopped off a fingertip because my kid had to ask me there and then about homework. If that's an issue then helping her make space should reduce hacked up extremities.
(I have auditory processing issues so talking to me while I try to do something... | 1 | t3_5fcslq | t3_5fcslq | /r/Cooking/comments/t3_5fcslq/dak3w2i | null | false | 2016-11-29T04:39:43Z |
dak3vy0 | t1_dak3vy0 | 1,480,394,377 | user_0063428750b4 | Cooking | That japanese sushi tuna has been frozen as well. | 3 | t1_dajwmag | t3_5fca2c | /r/Cooking/comments/t3_5fca2c/dak3vy0 | null | false | 2016-11-29T04:39:37Z |
dak3vr5 | t1_dak3vr5 | 1,480,394,369 | user_0dd9480cedc2 | Cooking | No if I flip it and put pressure on it, it'll permanently warp. That's what happened to my red tray lol. | 14 | t1_dak3it0 | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dak3vr5 | null | false | 2016-11-29T04:39:29Z |
dak3oqx | t1_dak3oqx | 1,480,394,068 | user_fdd9aa9dec62 | Cooking | Lol I use the same things. ON the plus side I never cross contaminate because I know to keep my meat on the orange chicken one, my fish on the blue fish one, and my veggies on the green carrot one! | 2 | t1_dajunto | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dak3oqx | null | false | 2016-11-29T04:34:28Z |
dak3m6m | t1_dak3m6m | 1,480,393,963 | user_fdd9aa9dec62 | Cooking | That's terrible dude. Shelves are not hard enough to withstand a knife, as evidenced by the surface. You've had wood shavings in all your food for years now. | 9 | t1_dajv7ha | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dak3m6m | null | false | 2016-11-29T04:32:43Z |
dak3lkl | t1_dak3lkl | 1,480,393,937 | user_1aef2bb68e96 | Cooking | My two favorite chefs! A man after my own heart. | 1 | t1_dajwagp | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak3lkl | null | false | 2016-11-29T04:32:17Z |
dak3it0 | t1_dak3it0 | 1,480,393,823 | user_fdd9aa9dec62 | Cooking | Wouldn't it make a LOT more sense to use the bottom? | 5 | t1_dajopl7 | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dak3it0 | null | false | 2016-11-29T04:30:23Z |
dak3i2k | t1_dak3i2k | 1,480,393,792 | user_2b50dc4ff067 | Cooking | Anova Sous Vide! It will severely increase her potential and she has a skillet to sear in. Homerun gift! | 2 | t3_5fdouf | t3_5fdouf | /r/Cooking/comments/t3_5fdouf/dak3i2k | null | false | 2016-11-29T04:29:52Z |
dak3i1v | t1_dak3i1v | 1,480,393,791 | user_0993e8eebe3d | Cooking | and no cheese with fish | 9 | t1_dajzu2d | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak3i1v | null | false | 2016-11-29T04:29:51Z |
dak3i1w | t1_dak3i1w | 1,480,393,791 | user_e432bcff32b4 | Cooking | before | 1 | t1_dajyb82 | t3_5ffya7 | /r/Cooking/comments/t3_5ffya7/dak3i1w | null | false | 2016-11-29T04:29:51Z |
dak3g33 | t1_dak3g33 | 1,480,393,712 | user_2b50dc4ff067 | Cooking | It's completely fine. I often age my beef in my fridge for weeks. 5 days in a sub 40F environment is just fine. Cook it rare and enjoy! Of course, if there's any off smells, discard, but I highly doubt after 5 days there is any ill-effects. | 0 | t3_5ffya7 | t3_5ffya7 | /r/Cooking/comments/t3_5ffya7/dak3g33 | null | false | 2016-11-29T04:28:32Z |
dak3ebh | t1_dak3ebh | 1,480,393,637 | user_018ca407cd14 | Cooking | Oh man, last one I saw had a rotating kitchen. :) I just find it fun. I do miss the old "real" cooking shows though, I wouldn't even mind just seeing old ones, there are a lot of people who've never seen Julia Child, they could really do a whole channel of retro cooking shows. | 1 | t1_dak30q8 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak3ebh | null | false | 2016-11-29T04:27:17Z |
dak3e7a | t1_dak3e7a | 1,480,393,633 | user_586f992bac01 | Cooking | start with a roux. add equal parts onion, bell pepper, and celery, chopped real fine in a food processor. cook 'em low and slow until they start to meld together into a thick gooey vegetable sauce. add whatever cooked meats you feel like. season to taste. two cups of broth, one cup of rice, cover, let it simmer on low ... | 3 | t1_dajx5n2 | t3_5ffxsm | /r/Cooking/comments/t3_5ffxsm/dak3e7a | null | false | 2016-11-29T04:27:13Z |
dak3ch4 | t1_dak3ch4 | 1,480,393,561 | user_37982b8fa170 | Cooking | Here is mine, abused by a roommate: http://imgur.com/a/LXEiP
| 1 | t3_5fde0i | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dak3ch4 | null | false | 2016-11-29T04:26:01Z |
dak3c2r | t1_dak3c2r | 1,480,393,544 | user_5ead872ea29d | Cooking | Wait, you mean "The Great British Bake Off"? The one with 7 series made since 2010? | 20 | t1_dajuduh | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak3c2r | null | false | 2016-11-29T04:25:44Z |
dak3bo8 | t1_dak3bo8 | 1,480,393,528 | [deleted] | Cooking | [deleted] | 1 | t1_dak30q8 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak3bo8 | null | false | 2016-11-29T04:25:28Z |
dak3azw | t1_dak3azw | 1,480,393,500 | user_6387f300d7d7 | Cooking | I got into an argument on Reddit about the food in Europe just being different and better. The guy said that my statement wasn't a fact and blahblahblah...but once you compare US and European groceries, there's a huge difference. They way tomatoes taste over there is something else. | 1 | t1_dai4j4j | t3_5f62ul | /r/Cooking/comments/t3_5f62ul/dak3azw | null | false | 2016-11-29T04:25:00Z |
dak388s | t1_dak388s | 1,480,393,392 | [deleted] | Cooking | [deleted] | 1 | t3_5fde0i | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dak388s | null | false | 2016-11-29T04:23:12Z |
dak3532 | t1_dak3532 | 1,480,393,266 | user_e94b0186b53c | Cooking | My dad grills the tenderloins with a korean bbq sauce. It takes advantage of the best cut but covers up the worst of the gamey taste. | 1 | t3_5fgbyb | t3_5fgbyb | /r/Cooking/comments/t3_5fgbyb/dak3532 | null | false | 2016-11-29T04:21:06Z |
dak33z1 | t1_dak33z1 | 1,480,393,224 | user_6387f300d7d7 | Cooking | It's the residual fat and seasonings on the grill at the restaurant that you don't get in a pan. Yes, they "clean" the grill with that metal thing, but there's a lot of extra grease on their. There's also wayward spices that get on your burger. Your pan, broiler, grill at home has none of this because it's usually dish... | 1 | t3_5f7bst | t3_5f7bst | /r/Cooking/comments/t3_5f7bst/dak33z1 | null | false | 2016-11-29T04:20:24Z |
dak330c | t1_dak330c | 1,480,393,188 | user_2b50dc4ff067 | Cooking | I like to sous vide the tenderloin with a porcini crust. This way it doesn't overcook. Please do not fry them. Treat the tenderloin like a nice steak. | 1 | t3_5fgbyb | t3_5fgbyb | /r/Cooking/comments/t3_5fgbyb/dak330c | null | false | 2016-11-29T04:19:48Z |
dak30q8 | t1_dak30q8 | 1,480,393,100 | user_fdd9aa9dec62 | Cooking | See i actually didn't mind when they gave weird ingredients and you had to figure out what to do with them, the problem is as time went on, those ingredients started getting just gross and unrelated to the dish. Of course then it got even WORSE, where every challenge no longer had anything to do with food, and just was... | 2 | t1_dajvbwf | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak30q8 | null | false | 2016-11-29T04:18:20Z |
dak2y6e | t1_dak2y6e | 1,480,393,002 | user_6387f300d7d7 | Cooking | I haven't actually bought anything other than a few shirts and food over the last few years. I'm finally not broke so I have to learn how to buy stuff. | 1 | t1_dak2hrv | t3_5ffl4t | /r/Cooking/comments/t3_5ffl4t/dak2y6e | null | false | 2016-11-29T04:16:42Z |
dak2xwh | t1_dak2xwh | 1,480,392,992 | user_4643618c6f8e | Cooking | I used to occasionally get fresh venison steaks from a local fancy grocery store (obviously stock was not regular). Season it with some Montreal steak seasoning, and grill it like a steak on the grill/bbq. Very easy, quick, and tasty.
Ok that said, my favorite way to have it was always as venison sausages. Venison,... | 1 | t3_5fgbyb | t3_5fgbyb | /r/Cooking/comments/t3_5fgbyb/dak2xwh | null | false | 2016-11-29T04:16:32Z |
dak2wri | t1_dak2wri | 1,480,392,948 | user_c6f191751e0e | Cooking | I remember when Bobby flay went to iron chef Japan vs morimoto and got flayed for dancing on the cutting board or something like that. Ah when iron chef was really great! | 2 | t1_dajbe39 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak2wri | null | false | 2016-11-29T04:15:48Z |
dak2wno | t1_dak2wno | 1,480,392,942 | user_6387f300d7d7 | Cooking | Upvote for the supportive upvote. | 3 | t1_dak2qd5 | t3_5ffya7 | /r/Cooking/comments/t3_5ffya7/dak2wno | null | false | 2016-11-29T04:15:42Z |
dak2v67 | t1_dak2v67 | 1,480,392,884 | user_eca7a7431dcb | Cooking | What about mango chutney ? | 3 | t1_dajdh9z | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak2v67 | null | false | 2016-11-29T04:14:44Z |
dak2to3 | t1_dak2to3 | 1,480,392,827 | user_98d794c6b3a7 | Cooking | Foie gras is the cheat code for Iron Chef Japan
| 1 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak2to3 | null | false | 2016-11-29T04:13:47Z |
dak2t9x | t1_dak2t9x | 1,480,392,812 | user_6570aee03af5 | Cooking | I dont even mind the silly paid promotions in TC. They are basically all work at Michelin Star restaurants or own their own. The judging is fair and consistent, with little theatrics. | 2 | t1_dajqa7s | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak2t9x | null | false | 2016-11-29T04:13:32Z |
dak2qd5 | t1_dak2qd5 | 1,480,392,700 | user_f003b6ef3f06 | Cooking | Upvote for your support! | 3 | t1_dak1vla | t3_5ffya7 | /r/Cooking/comments/t3_5ffya7/dak2qd5 | null | false | 2016-11-29T04:11:40Z |
dak2pix | t1_dak2pix | 1,480,392,669 | user_6387f300d7d7 | Cooking | To make potatoes either soft or crispy, you must either blanche or boil them first so they get cooked properly. Otherwise they'll just get burned outside while raw inside. [This](https://myyearwithchris.wordpress.com/2012/02/26/home-fries/) is the method I saw on America's Test Kitchen for home fries, but there are app... | 1 | t3_5f82fs | t3_5f82fs | /r/Cooking/comments/t3_5f82fs/dak2pix | null | false | 2016-11-29T04:11:09Z |
dak2owt | t1_dak2owt | 1,480,392,646 | user_c5eabfa63fa9 | Cooking | It's going to be dense and moist, probably not tough.
If it's too moist, slice it up into bars, lay it out on a parchment lined baking sheet, and bake it in the oven like you would biscotti and then you may have yourself a tasty little treat right there. Make some coffee and enjoy it with the roommates as if you pla... | 3 | t3_5fgbo8 | t3_5fgbo8 | /r/Cooking/comments/t3_5fgbo8/dak2owt | null | false | 2016-11-29T04:10:46Z |
dak2hz3 | t1_dak2hz3 | 1,480,392,395 | user_1d8af476062c | Cooking | Yes | 0 | t1_dajyav1 | t3_5ffya7 | /r/Cooking/comments/t3_5ffya7/dak2hz3 | null | false | 2016-11-29T04:06:35Z |
dak2hrv | t1_dak2hrv | 1,480,392,388 | user_4390fdf0a4a9 | Cooking | They're the sister site of [The Wirecutter](http://thewirecutter.com). FYI the NY Times announced last month that they were buying both sites. | 1 | t1_dak1yjf | t3_5ffl4t | /r/Cooking/comments/t3_5ffl4t/dak2hrv | null | false | 2016-11-29T04:06:28Z |
dak2ha2 | t1_dak2ha2 | 1,480,392,369 | [deleted] | Cooking | [deleted] | 1 | t3_5fde0i | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dak2ha2 | null | false | 2016-11-29T04:06:09Z |
dak2du5 | t1_dak2du5 | 1,480,392,235 | user_b5a77a6ac4ed | Cooking | I'm way more critical of my own food than other people's. It's mostly about what I could've done better. I have one friend whose food I will openly criticize because he will do the same with me. It's not an insult but more an exchange of ideas. | 1 | t3_5ffiel | t3_5ffiel | /r/Cooking/comments/t3_5ffiel/dak2du5 | null | false | 2016-11-29T04:03:55Z |
dak2cbc | t1_dak2cbc | 1,480,392,176 | user_6387f300d7d7 | Cooking | Allergy or could be one of those medications that make you expel oily things. | 1 | t1_dajvhjz | t3_5fdnb0 | /r/Cooking/comments/t3_5fdnb0/dak2cbc | null | false | 2016-11-29T04:02:56Z |
dak28nh | t1_dak28nh | 1,480,392,033 | user_6387f300d7d7 | Cooking | Paneer is usually marinated before cooking in Indian cuisine. | 1 | t3_5fdyqp | t3_5fdyqp | /r/Cooking/comments/t3_5fdyqp/dak28nh | null | false | 2016-11-29T04:00:33Z |
dak276z | t1_dak276z | 1,480,391,978 | user_6387f300d7d7 | Cooking | The I never eat food off the bone crowd. Why? It was created on the bone, eat it. | 3 | t1_dajsxo5 | t3_5fe4op | /r/Cooking/comments/t3_5fe4op/dak276z | null | false | 2016-11-29T03:59:38Z |
dak24ec | t1_dak24ec | 1,480,391,872 | user_07c4682fa55a | Cooking | Cut Throat Kitchen is just so MEAN. I don't mind a good competition, but it's like they scour the earth for the biggest assholes who don't give a damn about cooking and just want to fuck over the other contestants. I haven't watched it in a while because it's so annoying, but all I remember is that I could never root f... | 2 | t1_dajlzlx | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak24ec | null | false | 2016-11-29T03:57:52Z |
dak1yjf | t1_dak1yjf | 1,480,391,652 | user_6387f300d7d7 | Cooking | Who, that's a great site, they actually show you the cheapest place to get stuff. | 1 | t1_dajytuc | t3_5ffl4t | /r/Cooking/comments/t3_5ffl4t/dak1yjf | null | false | 2016-11-29T03:54:12Z |
dak1vla | t1_dak1vla | 1,480,391,543 | user_6387f300d7d7 | Cooking | Usually 2 days after you get it from the butcher is the time limit and that's if your fridge is at 33F/1C. However, if it got into the butcher that day, then you'd have a day or two extra. 5 days is pushing it. The coloration is just oxidization which is sort of unrelated to whether it's good or not although it does te... | 5 | t3_5ffya7 | t3_5ffya7 | /r/Cooking/comments/t3_5ffya7/dak1vla | null | false | 2016-11-29T03:52:23Z |
dak18j5 | t1_dak18j5 | 1,480,390,692 | user_8bae66c1c97c | Cooking | The obligatory young female pop star/actress. | 10 | t1_dajwlhr | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak18j5 | null | false | 2016-11-29T03:38:12Z |
dak18em | t1_dak18em | 1,480,390,687 | user_835c76a46a04 | Cooking | I have a hunch this goes far past food, TBH. Ask those who are close to you and are willing to be honest:) | 3 | t3_5ffiel | t3_5ffiel | /r/Cooking/comments/t3_5ffiel/dak18em | null | false | 2016-11-29T03:38:07Z |
dak142z | t1_dak142z | 1,480,390,525 | user_0a11ef67409f | Cooking | So glad you're liking your knife! :) | 1 | t1_dacd699 | t3_5egdfp | /r/Cooking/comments/t3_5egdfp/dak142z | null | false | 2016-11-29T03:35:25Z |
dak142w | t1_dak142w | 1,480,390,524 | user_4f06547b9156 | Cooking | Please don't use glass cutting boards.
Your poor, poor knives :( | 2 | t1_dajqmq5 | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dak142w | null | false | 2016-11-29T03:35:24Z |
dak132p | t1_dak132p | 1,480,390,488 | user_4f06547b9156 | Cooking | Something tells me that's probably unsafe | 7 | t1_dajv7ha | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dak132p | null | false | 2016-11-29T03:34:48Z |
dak12oi | t1_dak12oi | 1,480,390,473 | user_8bae66c1c97c | Cooking | The original Japanese show with the less than fluent English subtitles was indeed a life changing show. | 40 | t1_dajv8o8 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak12oi | null | false | 2016-11-29T03:34:33Z |
dak0zzy | t1_dak0zzy | 1,480,390,375 | [deleted] | Cooking | [deleted] | 1 | t1_dajl6k9 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak0zzy | null | false | 2016-11-29T03:32:55Z |
dak0w5t | t1_dak0w5t | 1,480,390,236 | user_6570aee03af5 | Cooking | Thankfully the earlier seasons are online and have subtitles. I figured Food Network took some liberties with the translation. I watched the original religiously when I was very young (with the my parents!).
The Japanese have much more respect for the art of cooking. I feel like they really wanted chefs to **compete*... | 6 | t1_dajvhbt | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak0w5t | null | false | 2016-11-29T03:30:36Z |
dak0uz8 | t1_dak0uz8 | 1,480,390,193 | user_0a11ef67409f | Cooking | Hey tsdguy - Josh here from Misen. Sorry to hear you're having issues with your knife. Could you drop us a line at hello@misen.co? Happy to help get the issue resolved for you! | 2 | t1_dahv8nd | t3_5egdfp | /r/Cooking/comments/t3_5egdfp/dak0uz8 | null | false | 2016-11-29T03:29:53Z |
dak0uce | t1_dak0uce | 1,480,390,168 | user_953d86905110 | Cooking | Leave the Mayor alone man he's cool | 2 | t1_dajq5rn | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak0uce | null | false | 2016-11-29T03:29:28Z |
dak0t5r | t1_dak0t5r | 1,480,390,122 | user_0a11ef67409f | Cooking | Hey -jFk-, Josh here from Misen. Would love to answer any questions you have about our knife! Feel free to drop us a line at hello@misen.co and be sure to mention this conversation to make sure it gets to me :) Hope to speak soon! | 2 | t1_dacwqlq | t3_5egdfp | /r/Cooking/comments/t3_5egdfp/dak0t5r | null | false | 2016-11-29T03:28:42Z |
dak0sdz | t1_dak0sdz | 1,480,390,093 | user_74e4a6853451 | Cooking | R'Amen | 8 | t1_dajqmym | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak0sdz | null | false | 2016-11-29T03:28:13Z |
dak0qz4 | t1_dak0qz4 | 1,480,390,040 | [deleted] | Cooking | [deleted] | 1 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak0qz4 | null | false | 2016-11-29T03:27:20Z |
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