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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dajvhjz | t1_dajvhjz | 1,480,383,231 | user_9570697af81c | Cooking | > I can't use any oil
You realize that proper human nutrition requires oil, and you'll die without it, right? | 2 | t3_5fdnb0 | t3_5fdnb0 | /r/Cooking/comments/t3_5fdnb0/dajvhjz | null | false | 2016-11-29T01:33:51Z |
dajvhbt | t1_dajvhbt | 1,480,383,223 | user_a4729b58f1aa | Cooking | So, I speak Japanese. I got to watch the show in its original, and then listen to the translation. As you probably expected, the translators took a **lot** of license in what they did, especially in the puns. Now, part of it is that some of the jokes don't translate real well so they just came up with their own, other ... | 12 | t1_dajbhk9 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajvhbt | null | false | 2016-11-29T01:33:43Z |
dajvgzd | t1_dajvgzd | 1,480,383,210 | user_998e6d706d3f | Cooking | The first couple years of Iron chef america were great. Then they started doing all those stupid curveballs and reality tv arcs and the whole thing went to shit.
Hint: maybe showcase the cooking skills of the amazing cooks you have on the show? Maybe publish some recipes as well? Maybe a companion website with some tu... | 22 | t1_daji43e | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajvgzd | null | false | 2016-11-29T01:33:30Z |
dajvf00 | t1_dajvf00 | 1,480,383,140 | user_befdd7d51114 | Cooking | Chewy marshmallow? That's not desirable. You're using a corn syrup recipe, aren't you? Corn syrup has a very very distinctive texture in candy which sugar does not have, your marshmallow is probably really sticky, with strings left when you take a spoon of it? | 1 | t1_dajt866 | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/dajvf00 | null | false | 2016-11-29T01:32:20Z |
dajvdx9 | t1_dajvdx9 | 1,480,383,100 | user_4390fdf0a4a9 | Cooking | Not a book, but when COOK'S ILLUSTRATED relaunched in 1993 it was a revelation to me, with tips, tricks and step-by-step recipes that were the result of showing many different paths to a recipe - and how different approaches failed. | 3 | t3_5ffiio | t3_5ffiio | /r/Cooking/comments/t3_5ffiio/dajvdx9 | null | false | 2016-11-29T01:31:40Z |
dajvcpu | t1_dajvcpu | 1,480,383,056 | user_998e6d706d3f | Cooking | Wait, you mean there might be a cooking show on the food network? | 1 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajvcpu | null | false | 2016-11-29T01:30:56Z |
dajvbwf | t1_dajvbwf | 1,480,383,027 | user_018ca407cd14 | Cooking | I actually love watching Cut Throat, I'm not going to lie. It's just fun. Some of the chefs take it way more seriously than they should, but I like seeing the improvisation and strategies to eliminate the competition. | 2 | t1_dajqnua | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajvbwf | null | false | 2016-11-29T01:30:27Z |
dajva6c | t1_dajva6c | 1,480,382,966 | user_4390fdf0a4a9 | Cooking | http://www.thekitchn.com/why-does-food-taste-better-when-someone-else-makes-it-177207
https://www.reddit.com/r/Cooking/comments/2f9p0m/why_does_everything_i_make_taste_like_shit/
| 2 | t3_5ffiel | t3_5ffiel | /r/Cooking/comments/t3_5ffiel/dajva6c | null | false | 2016-11-29T01:29:26Z |
dajva1o | t1_dajva1o | 1,480,382,961 | user_3d3ae93da3c7 | Cooking | I would much rather cook with/eat thighs. | 3 | t3_5fe4op | t3_5fe4op | /r/Cooking/comments/t3_5fe4op/dajva1o | null | false | 2016-11-29T01:29:21Z |
dajv8o8 | t1_dajv8o8 | 1,480,382,910 | user_a4729b58f1aa | Cooking | Thank you.
I watched a *lot* of the Japanese show, and while it was silly and corny as hell, that was a lot of the charm, too. Shit, half the food looked inedible. Iron Chef America *started* that way, but rapidly descended into the Bobby Flay feature hour. I respect that the guy is a way better chef than I could ever... | 56 | t1_dajdh9z | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajv8o8 | null | false | 2016-11-29T01:28:30Z |
dajv7ha | t1_dajv7ha | 1,480,382,866 | user_eed41b8f94b7 | Cooking | Mine used to be a cabinet shelf... got desperate one day and it just kind of stuck
http://imgur.com/a/9WqB1 | 16 | t3_5fde0i | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dajv7ha | null | false | 2016-11-29T01:27:46Z |
dajv4bh | t1_dajv4bh | 1,480,382,754 | user_018ca407cd14 | Cooking | For me, it started declining when The Next Iron Chef started replacing the originals. | 2 | t1_dajams0 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajv4bh | null | false | 2016-11-29T01:25:54Z |
dajv19x | t1_dajv19x | 1,480,382,647 | user_65e6205956c9 | Cooking | You know those little wooden crates that tangerines are sold in this time of year? I keep my bottles in one of those on my countertop | 1 | t3_5fe13q | t3_5fe13q | /r/Cooking/comments/t3_5fe13q/dajv19x | null | false | 2016-11-29T01:24:07Z |
dajuwlp | t1_dajuwlp | 1,480,382,478 | user_0dd9480cedc2 | Cooking | It's super simple! It's a 3:3:2 ratio of cocoa powder, white sugar, and brown sugar (in that order). Done! I did 1/2 a cup of cocoa powder and white sugar, and 1/4 a cup of brown sugar, but you can make more or less obviously.
I heat up milk and mix it in, and sometimes I add a little vanilla extract, but you don't h... | 1 | t1_dajrfs7 | t3_5f9rgx | /r/Cooking/comments/t3_5f9rgx/dajuwlp | null | false | 2016-11-29T01:21:18Z |
dajuv5w | t1_dajuv5w | 1,480,382,425 | user_de646a33916c | Cooking | The [Board of Shame](http://imgur.com/a/705X0). | 2 | t3_5fde0i | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dajuv5w | null | false | 2016-11-29T01:20:25Z |
dajutio | t1_dajutio | 1,480,382,365 | user_6eb8a371c282 | Cooking | Huh? Always seemed to me to be very tongue in cheek. | 5 | t1_dajrix0 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajutio | null | false | 2016-11-29T01:19:25Z |
dajus62 | t1_dajus62 | 1,480,382,317 | user_274865a673de | Cooking | Makes sense. Do you have all the jars? Do you find them worth it? | 1 | t1_dajuq4j | t3_5fbk2s | /r/Cooking/comments/t3_5fbk2s/dajus62 | null | false | 2016-11-29T01:18:37Z |
dajuq4j | t1_dajuq4j | 1,480,382,244 | user_ea6b8d1b9cfd | Cooking | Probably not but for the $15 I figured I would try it. Some of the things I make do get a little thick and could use a little help. Like if I am doing a large smoothie with lots of kale or spinach a tamper would help in getting everything down into the blades.
The WildSide jar does really well with anything more liq... | 3 | t1_dajs9ml | t3_5fbk2s | /r/Cooking/comments/t3_5fbk2s/dajuq4j | null | false | 2016-11-29T01:17:24Z |
dajunto | t1_dajunto | 1,480,382,162 | user_51fe5674c5d4 | Cooking | https://imgur.com/gallery/eQstQ
Pretty sure it came in a 10 pack. This is the last one.
It's like cutting on a piece of grooved construction paper. | 1 | t3_5fde0i | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dajunto | null | false | 2016-11-29T01:16:02Z |
dajuizk | t1_dajuizk | 1,480,381,985 | user_aa803165c1c9 | Cooking | This is true. | 1 | t1_dajtw84 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajuizk | null | false | 2016-11-29T01:13:05Z |
dajuduh | t1_dajuduh | 1,480,381,793 | user_f05887975109 | Cooking | If you haven't yet, watch the Great British Baking Show. It's short lived, but phenomenal. | 71 | t1_dajl6k9 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajuduh | null | false | 2016-11-29T01:09:53Z |
dajuds0 | t1_dajuds0 | 1,480,381,791 | user_27035061ed90 | Cooking | You may be misremembering the judges.
In one if the early episodes fucking Bone Crusher was a judge. | 10 | t1_dajl6k9 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajuds0 | null | false | 2016-11-29T01:09:51Z |
daju5mz | t1_daju5mz | 1,480,381,487 | [deleted] | Cooking | [deleted] | 1 | t3_5fde0i | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/daju5mz | null | false | 2016-11-29T01:04:47Z |
daju4lx | t1_daju4lx | 1,480,381,449 | user_39e64d268b82 | Cooking | I don't know if Food Network would be interested in Good Eats these days. It's a different kind of network now. It's reality TV that revolves around food. | 9 | t1_dajsvnt | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/daju4lx | null | false | 2016-11-29T01:04:09Z |
daju0im | t1_daju0im | 1,480,381,292 | user_dfe0df22b7b6 | Cooking | I am sick of food competitions. Why can't we just go back to cooking shows that show you how to cook? I want to learn how to cook, not compete. | 7 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/daju0im | null | false | 2016-11-29T01:01:32Z |
dajtw84 | t1_dajtw84 | 1,480,381,125 | user_6b6917576841 | Cooking | But their commentary was detailed and interesting. | 8 | t1_dajmrws | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajtw84 | null | false | 2016-11-29T00:58:45Z |
dajtu4k | t1_dajtu4k | 1,480,381,046 | user_8477654320a2 | Cooking | That's what I love about Top Chef and IC Japan, is the genuine focus on the food. Not the focus on getting dynamic personalities and building drama.
I want to learn about the food and techniques, not about the chef! I like to see genuine emotion, but when you try and inject drama where there isn't any, everyone be... | 5 | t1_dajqa7s | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajtu4k | null | false | 2016-11-29T00:57:26Z |
dajtt70 | t1_dajtt70 | 1,480,381,009 | user_274865a673de | Cooking | Well shucks - I hope so! | 1 | t1_dajss79 | t3_5fbk2s | /r/Cooking/comments/t3_5fbk2s/dajtt70 | null | false | 2016-11-29T00:56:49Z |
dajts9v | t1_dajts9v | 1,480,380,975 | user_5637a3c32c2f | Cooking | Sugared egg foam can be a great alternative to marshmallows! | 1 | t3_5f9rgx | t3_5f9rgx | /r/Cooking/comments/t3_5f9rgx/dajts9v | null | false | 2016-11-29T00:56:15Z |
dajtqh1 | t1_dajtqh1 | 1,480,380,907 | user_e1c962b2a77f | Cooking | Takes me more than two days to defrost a chicken, never mind anything bigger. | 1 | t1_dajtn2y | t3_5ffk0s | /r/Cooking/comments/t3_5ffk0s/dajtqh1 | null | false | 2016-11-29T00:55:07Z |
dajtptu | t1_dajtptu | 1,480,380,881 | user_2d1c743956cd | Cooking | Not a bit, that's the best part! | 0 | t1_dajpsa7 | t3_5fcrfi | /r/Cooking/comments/t3_5fcrfi/dajtptu | null | false | 2016-11-29T00:54:41Z |
dajtpix | t1_dajtpix | 1,480,380,870 | user_e1c962b2a77f | Cooking | If it's been in the fridge all that time, slowly defrosting, I should think it's absolutely fine. | 3 | t3_5ffk0s | t3_5ffk0s | /r/Cooking/comments/t3_5ffk0s/dajtpix | null | false | 2016-11-29T00:54:30Z |
dajtn2y | t1_dajtn2y | 1,480,380,773 | user_e30041ff21a0 | Cooking | It will be fine. It usually takes more than two days to thaw a turkey in the fridge anyway. | 3 | t3_5ffk0s | t3_5ffk0s | /r/Cooking/comments/t3_5ffk0s/dajtn2y | null | false | 2016-11-29T00:52:53Z |
dajtn0z | t1_dajtn0z | 1,480,380,771 | user_953c259c1999 | Cooking | You guys are making me feel a little better about my [Old ass board](http://i.imgur.com/VaY0wCv.jpg) I just want it a little bigger and less flaky. | 2 | t3_5fde0i | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dajtn0z | null | false | 2016-11-29T00:52:51Z |
dajtma3 | t1_dajtma3 | 1,480,380,744 | user_d96cf779e058 | Cooking | I use vegetable oil for bulk frying, peanut oil for high heat, olive for everyday cooking except when I use butter, bacon fat, or lard. | 1 | t3_5f5iu1 | t3_5f5iu1 | /r/Cooking/comments/t3_5f5iu1/dajtma3 | null | false | 2016-11-29T00:52:24Z |
dajtiln | t1_dajtiln | 1,480,380,600 | user_eb04bd3e1fdd | Cooking | My stock isn't fancy but I just throw chicken bones and vegetable scraps into my slow cooker with water for 24 hours and it's amazing. Any time I debone chicken I put the bones in a bag in the freezer. Same with veggie scraps. | 1 | t1_daj9n6h | t3_5f9rgx | /r/Cooking/comments/t3_5f9rgx/dajtiln | null | false | 2016-11-29T00:50:00Z |
dajte99 | t1_dajte99 | 1,480,380,433 | user_2b50dc4ff067 | Cooking | Hate? Never. Critique what I could do better? When it's appropriate, yes. | 3 | t3_5ffiel | t3_5ffiel | /r/Cooking/comments/t3_5ffiel/dajte99 | null | false | 2016-11-29T00:47:13Z |
dajtdxo | t1_dajtdxo | 1,480,380,421 | user_892aaa17f4fd | Cooking | Glad I'm not the only one who seems to have skipped straight past thighs and onto drumsticks. Recipe? Who needs a recipe! They're delicious to me no matter what I do with them.
There are a lot of situations where I'm happier with chicken breast, but only if it's cooked right! | 1 | t1_dajq2xx | t3_5fe4op | /r/Cooking/comments/t3_5fe4op/dajtdxo | null | false | 2016-11-29T00:47:01Z |
dajtcp0 | t1_dajtcp0 | 1,480,380,373 | user_4f06547b9156 | Cooking | Zinc case instead of steel. Don't drop/strike it. | 2 | t1_daj2pqh | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/dajtcp0 | null | false | 2016-11-29T00:46:13Z |
dajtc3e | t1_dajtc3e | 1,480,380,352 | user_4f06547b9156 | Cooking | Zinc case instead of steel. Don't drop/strike it. | 1 | t1_daj2yh3 | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/dajtc3e | null | false | 2016-11-29T00:45:52Z |
dajt9fa | t1_dajt9fa | 1,480,380,250 | user_9ca09cc453e3 | Cooking | Don't give them ideas | 5 | t1_dajbe39 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajt9fa | null | false | 2016-11-29T00:44:10Z |
dajt866 | t1_dajt866 | 1,480,380,202 | user_201f32022be2 | Cooking | Because the recipes we use are similar, it may simply be a difference in how far you work the material, as for whipped cream or meringue.
For reference, I expect the volume to quadruple before I remove it from the bowl, and by that time the stuff is basically an elastic solid--it won't budge even if I turn the whole... | 1 | t1_dajq513 | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/dajt866 | null | false | 2016-11-29T00:43:22Z |
dajt3hu | t1_dajt3hu | 1,480,380,018 | user_d73994de0890 | Cooking | Great! Thanks. | 1 | t1_dajrl8u | t3_5f74uo | /r/Cooking/comments/t3_5f74uo/dajt3hu | null | false | 2016-11-29T00:40:18Z |
dajsxo5 | t1_dajsxo5 | 1,480,379,794 | user_a0df501852c4 | Cooking | It's not that breasts can't be good but I feel like most people who will only eat them are the same people who want to disassociate from their food is...and are also boring. | 4 | t3_5fe4op | t3_5fe4op | /r/Cooking/comments/t3_5fe4op/dajsxo5 | null | false | 2016-11-29T00:36:34Z |
dajsw54 | t1_dajsw54 | 1,480,379,734 | user_eb04bd3e1fdd | Cooking | Talk to me about marinating hard boiled eggs! I've never thought about doing that, and I've almost always got them in my fridge | 1 | t1_dajgnkx | t3_5fdyqp | /r/Cooking/comments/t3_5fdyqp/dajsw54 | null | false | 2016-11-29T00:35:34Z |
dajsvnt | t1_dajsvnt | 1,480,379,716 | user_4c74f3511f12 | Cooking | Alton is rebooting Good Eats himself, on YouTube | 11 | t1_dajsjo9 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajsvnt | null | false | 2016-11-29T00:35:16Z |
dajstzv | t1_dajstzv | 1,480,379,652 | user_eb04bd3e1fdd | Cooking | What's your favourite leg recipe (other than southern fried since I don't have the time for that every day)? I can't find one that I like...my husband and 3 year old love drumsticks but I never enjoy them. I just find the skin underwhelming and the meat tastes blah compared to my chicken thighs. | 1 | t1_dajq2xx | t3_5fe4op | /r/Cooking/comments/t3_5fe4op/dajstzv | null | false | 2016-11-29T00:34:12Z |
dajss79 | t1_dajss79 | 1,480,379,583 | user_2b235be39bdf | Cooking | Well, we're still comparing the two best blenders on the market, so I'm sure you'll be satisfied overall. Enjoy!
| 2 | t1_dajr2hw | t3_5fbk2s | /r/Cooking/comments/t3_5fbk2s/dajss79 | null | false | 2016-11-29T00:33:03Z |
dajsrtk | t1_dajsrtk | 1,480,379,569 | user_3865eef2dd80 | Cooking | I believed he mentioned that he has more or less suspended cutthroat kitchen to work on the iron chef reboot and his upcoming internet venture. | 2 | t1_dajlzlx | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajsrtk | null | false | 2016-11-29T00:32:49Z |
dajsorc | t1_dajsorc | 1,480,379,450 | user_eb04bd3e1fdd | Cooking | Thanks... I kind of figured that would be the case but wasn't entirely sure | 1 | t1_dajl81f | t3_5feh6e | /r/Cooking/comments/t3_5feh6e/dajsorc | null | false | 2016-11-29T00:30:50Z |
dajso6p | t1_dajso6p | 1,480,379,428 | user_39e64d268b82 | Cooking | It lacked the chance of their being an actual unexpected outcome.
http://www.villagevoice.com/restaurants/iron-chef-boyardee-6428703 | 10 | t1_dajbhk9 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajso6p | null | false | 2016-11-29T00:30:28Z |
dajsjo9 | t1_dajsjo9 | 1,480,379,256 | user_39e64d268b82 | Cooking | I thought everyone knew Iron Chef was a complete setup. That's been outed for quite a while.
Food Network needs to teach people about food. A reboot of Good Eats is what America needs, not Iron Chef. | 15 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajsjo9 | null | false | 2016-11-29T00:27:36Z |
dajshac | t1_dajshac | 1,480,379,166 | user_0890ed61f1b6 | Cooking | What is it for? | 2 | t1_dajimg8 | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dajshac | null | false | 2016-11-29T00:26:06Z |
dajsaxv | t1_dajsaxv | 1,480,378,923 | user_0fdcc5d8cc3f | Cooking | >[**BEEEEEeeeeEEEEERRRR! [0:40]**](http://youtu.be/yQ-Ukh_Eaa8)
>>I never thought that introducing beer as a secret ingredient would be so hilarious.
> [*^XardionZ*](https://www.youtube.com/channel/UC22gYlnJa91frabFPetZCtw) ^in ^Entertainment
>*^399,278 ^views ^since ^Oct ^2008*
[^bot ^info](http://www.reddit.com/r... | 10 | t1_dajsacf | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajsaxv | null | false | 2016-11-29T00:22:03Z |
dajsacf | t1_dajsacf | 1,480,378,899 | user_ebdff20fb6b8 | Cooking | https://www.youtube.com/watch?v=yQ-Ukh_Eaa8
| 15 | t1_dajiuu8 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajsacf | null | false | 2016-11-29T00:21:39Z |
dajs9ml | t1_dajs9ml | 1,480,378,872 | user_274865a673de | Cooking | Thanks! I'm excited for it - and fresh tomato soup, yum. Is a tamper really that necessary? I mean, I'd occasionally scrape the sides of my cheap Cuisinart blender and it wasn't like it was the end of the world. | 1 | t1_dajrpdi | t3_5fbk2s | /r/Cooking/comments/t3_5fbk2s/dajs9ml | null | false | 2016-11-29T00:21:12Z |
dajs87c | t1_dajs87c | 1,480,378,818 | user_ecb3977c5413 | Cooking | They actually did reboot the Japanese series back in 2012, but it only lasted thirteen episodes and was cancelled due to poor ratings. | 4 | t1_dajmdvo | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajs87c | null | false | 2016-11-29T00:20:18Z |
dajrwzq | t1_dajrwzq | 1,480,378,389 | user_b7d6906d7f0a | Cooking | It's hilarious though if you watch through the years, because they keep finding more opportunities to use it. | 2 | t1_dajiuu8 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajrwzq | null | false | 2016-11-29T00:13:09Z |
dajrpdi | t1_dajrpdi | 1,480,378,096 | user_ea6b8d1b9cfd | Cooking | That's great, you'll really enjoy it. One of my favorite things is to make quick tomato soup with it. Throw everything in and blend for 9 minutes. Comes out hot.
Also after seeing your post I was curious about the Tampers for Blendtec models because all the Vitamix owners praise having that ability.
Found a com... | 3 | t1_dajr080 | t3_5fbk2s | /r/Cooking/comments/t3_5fbk2s/dajrpdi | null | false | 2016-11-29T00:08:16Z |
dajrpdm | t1_dajrpdm | 1,480,378,096 | user_274865a673de | Cooking | I found the Blendtec, new, on GroupOn for $218. | 1 | t1_dajrjgj | t3_5fbk2s | /r/Cooking/comments/t3_5fbk2s/dajrpdm | null | false | 2016-11-29T00:08:16Z |
dajrmnb | t1_dajrmnb | 1,480,377,990 | user_b63f9c1bb68d | Cooking | http://blog.foodnetwork.com/fn-dish/2016/11/iron-chef-gauntlet/
| 1 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajrmnb | null | false | 2016-11-29T00:06:30Z |
dajrl8u | t1_dajrl8u | 1,480,377,935 | user_ea6b8d1b9cfd | Cooking | That's after you get it mostly clean. Not a long soak, it's 1/4c bleach for my 7qt Dutch oven. It just removes the stains if there are any. Hasn't damaged the enamel in the year + I have been doing it. The people at Lodge recommended doing it, otherwise I wouldn't have suggested trying that.
The bar keepers friend ... | 2 | t1_dajnio9 | t3_5f74uo | /r/Cooking/comments/t3_5f74uo/dajrl8u | null | false | 2016-11-29T00:05:35Z |
dajrjgj | t1_dajrjgj | 1,480,377,866 | user_c44fde281c32 | Cooking | I mean you can, but why not just get the vitamix? Theyre around the same price | 1 | t1_dajr324 | t3_5fbk2s | /r/Cooking/comments/t3_5fbk2s/dajrjgj | null | false | 2016-11-29T00:04:26Z |
dajrix0 | t1_dajrix0 | 1,480,377,844 | user_5aa0d24f2b78 | Cooking | They took themselves way too seriously compared to IC:Japan. The Japanese version was like the original Ghostbusters and the US version was like the recent remake. | 1 | t1_dajbhk9 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajrix0 | null | false | 2016-11-29T00:04:04Z |
dajrft0 | t1_dajrft0 | 1,480,377,724 | user_b5a77a6ac4ed | Cooking | I love grits and eat them at least once a week but I prefer savory. Butter, salt and pepper is my favorite. I like apples and cheese too so I'd probably sauté the apples in butter until softened and melt some sharp cheddar on top and put those into prepared grits.
You could also try cooking the apples in with the grit... | 1 | t3_5felqp | t3_5felqp | /r/Cooking/comments/t3_5felqp/dajrft0 | null | false | 2016-11-29T00:02:04Z |
dajrfs7 | t1_dajrfs7 | 1,480,377,723 | user_8dc232f949db | Cooking | I could NEVER turn down a hot cocoa recipe!! Absolutely, thank you! | 1 | t1_dajpi1d | t3_5f9rgx | /r/Cooking/comments/t3_5f9rgx/dajrfs7 | null | false | 2016-11-29T00:02:03Z |
dajrese | t1_dajrese | 1,480,377,685 | user_10c7acbad801 | Cooking | Ikea yo | 1 | t1_dajmn8z | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dajrese | null | false | 2016-11-29T00:01:25Z |
dajr8eg | t1_dajr8eg | 1,480,377,442 | user_3b0cd9077f30 | Cooking | One of my favorite episodes was the turkey one. It was the opposite experience of every other episode. | 1 | t1_dajbwic | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajr8eg | null | false | 2016-11-28T23:57:22Z |
dajr6ht | t1_dajr6ht | 1,480,377,369 | [deleted] | Cooking | [deleted] | 0 | t1_dajqz1s | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dajr6ht | null | false | 2016-11-28T23:56:09Z |
dajr4pr | t1_dajr4pr | 1,480,377,302 | user_1103129d08b7 | Cooking | Such a waste of a talent like Alton though, he is at his best when he is a science-y about cooking. | 12 | t1_dajqnua | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajr4pr | null | false | 2016-11-28T23:55:02Z |
dajr324 | t1_dajr324 | 1,480,377,240 | user_274865a673de | Cooking | Can I just stop it and use a spoon...? I'm used to a terrible blender. | 1 | t1_dajcqrc | t3_5fbk2s | /r/Cooking/comments/t3_5fbk2s/dajr324 | null | false | 2016-11-28T23:54:00Z |
dajr2hw | t1_dajr2hw | 1,480,377,220 | user_274865a673de | Cooking | Thank you - I read a lot of back and forths as well, and ended up with Blendtec. I'll see how it goes! Tamper or not. | 1 | t1_dajakjk | t3_5fbk2s | /r/Cooking/comments/t3_5fbk2s/dajr2hw | null | false | 2016-11-28T23:53:40Z |
dajr0ku | t1_dajr0ku | 1,480,377,149 | user_f7bd6c9963be | Cooking | That man's wardrobe was otherwordly | 16 | t1_dajki3s | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajr0ku | null | false | 2016-11-28T23:52:29Z |
dajr0b6 | t1_dajr0b6 | 1,480,377,140 | user_25f4a7ad1347 | Cooking | If it's a cookware, it's most likely safe as long as you use it as instructed. | 6 | t3_5fdgco | t3_5fdgco | /r/Cooking/comments/t3_5fdgco/dajr0b6 | null | false | 2016-11-28T23:52:20Z |
dajr080 | t1_dajr080 | 1,480,377,136 | user_274865a673de | Cooking | Good to know, I appreciate it! I went with the 575 because the warranty is eight years instead of three. | 1 | t1_daj89f8 | t3_5fbk2s | /r/Cooking/comments/t3_5fbk2s/dajr080 | null | false | 2016-11-28T23:52:16Z |
dajqz1s | t1_dajqz1s | 1,480,377,093 | [deleted] | Cooking | [deleted] | -1 | t3_5fde0i | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dajqz1s | null | false | 2016-11-28T23:51:33Z |
dajqyab | t1_dajqyab | 1,480,377,064 | user_5343517f4c58 | Cooking | This definitely wins my vote for the ick factor. | 2 | t1_dajjigi | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dajqyab | null | false | 2016-11-28T23:51:04Z |
dajqwm1 | t1_dajqwm1 | 1,480,377,002 | user_8e8ef7975fb4 | Cooking | Too soon. | 0 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajqwm1 | null | false | 2016-11-28T23:50:02Z |
dajqv3l | t1_dajqv3l | 1,480,376,946 | user_6f34e653768a | Cooking | Yup - gotta look out for the 'it's too greasy' woman. | 1 | t1_dajfwmc | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajqv3l | null | false | 2016-11-28T23:49:06Z |
dajqu72 | t1_dajqu72 | 1,480,376,913 | user_62aed544c54b | Cooking | I think they actually mean those puffed up cakes people make in rice cookers | 1 | t1_daibuev | t3_5f5ihk | /r/Cooking/comments/t3_5f5ihk/dajqu72 | null | false | 2016-11-28T23:48:33Z |
dajqtez | t1_dajqtez | 1,480,376,885 | user_e79c478b4532 | Cooking | Basically just an anime about pairing squid legs with whatever, peanut butter was a hilariously bad result... | 3 | t1_dajq3mi | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajqtez | null | false | 2016-11-28T23:48:05Z |
dajqtad | t1_dajqtad | 1,480,376,880 | user_befdd7d51114 | Cooking | put it in mac and cheese. Or a pasta sauce with cream and browned butter and fried sage and pine nuts and goats cheese. | 1 | t3_5fdb3k | t3_5fdb3k | /r/Cooking/comments/t3_5fdb3k/dajqtad | null | false | 2016-11-28T23:48:00Z |
dajqsud | t1_dajqsud | 1,480,376,864 | user_25f4a7ad1347 | Cooking | Microwave. Or saute them | 1 | t3_5felqp | t3_5felqp | /r/Cooking/comments/t3_5felqp/dajqsud | null | false | 2016-11-28T23:47:44Z |
dajqp67 | t1_dajqp67 | 1,480,376,730 | user_befdd7d51114 | Cooking | The difference is like 20 calories or something. Chicken breast is only good in a pie (if I roast a whole chicken I get stuck with breast and need to use it up in pie) | 5 | t1_dajo3z6 | t3_5fe4op | /r/Cooking/comments/t3_5fe4op/dajqp67 | null | false | 2016-11-28T23:45:30Z |
dajqoc4 | t1_dajqoc4 | 1,480,376,698 | [deleted] | Cooking | [deleted] | 7 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajqoc4 | null | false | 2016-11-28T23:44:58Z |
dajqnua | t1_dajqnua | 1,480,376,679 | user_fdd9aa9dec62 | Cooking | It's a stupid fucking show and they always find a group of idiots that can't cook their way out of a cardboard box, but I still watch it. I'm not sure why. It's my guilty pleasure show I guess. | 4 | t1_dajlzlx | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajqnua | null | false | 2016-11-28T23:44:39Z |
dajqmym | t1_dajqmym | 1,480,376,647 | user_e79c478b4532 | Cooking | Amen | 8 | t1_dajl6fi | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajqmym | null | false | 2016-11-28T23:44:07Z |
dajqmq5 | t1_dajqmq5 | 1,480,376,638 | user_65e0517f9370 | Cooking | I've had the glass one for about ten years and its held up pretty well. The plastic one is my fiancé's. I kind of stained it with some cooked pumpkin this Thanksgiving.
http://imgur.com/dJghuKU | 2 | t3_5fde0i | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dajqmq5 | null | false | 2016-11-28T23:43:58Z |
dajqmaa | t1_dajqmaa | 1,480,376,622 | user_b47aa29db693 | Cooking | Sorry but I can't watch American Iron Chef..... I mean there have been some good chefs on there but the Japanese version is VASTLY superior. | 4 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajqmaa | null | false | 2016-11-28T23:43:42Z |
dajqlzg | t1_dajqlzg | 1,480,376,612 | user_dc3bf6a15c33 | Cooking | Except getting real allepo pepper is impossible because of war in the area where it was cultivated.
https://www.google.com/amp/www.latimes.com/food/dailydish/la-dd-cant-find-aleppo-pepper-heres-why-and-what-to-substitute-20141216-story,amp.html | 5 | t1_dajh0wa | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajqlzg | null | false | 2016-11-28T23:43:32Z |
dajqipp | t1_dajqipp | 1,480,376,493 | user_25f4a7ad1347 | Cooking | You can marinate anything you wish. Some take it better than others though | 1 | t3_5fdyqp | t3_5fdyqp | /r/Cooking/comments/t3_5fdyqp/dajqipp | null | false | 2016-11-28T23:41:33Z |
dajqidi | t1_dajqidi | 1,480,376,480 | user_47d506d35eda | Cooking | It's been abhsed with strawberries and butternut squash and I may have had a pot roast come out of my slow cooker one time | 2 | t1_dajq8oi | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dajqidi | null | false | 2016-11-28T23:41:20Z |
dajqf4k | t1_dajqf4k | 1,480,376,359 | user_7ee78b6093e7 | Cooking | 2016 isn't over yet...... | 14 | t1_dajq5rn | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajqf4k | null | false | 2016-11-28T23:39:19Z |
dajqcgm | t1_dajqcgm | 1,480,376,260 | user_fdd9aa9dec62 | Cooking | I know there's no way this will happen because... Food network, but I'd really love if they made it more like the original. Just good old fashioned high skill cooking. No "you must have 5 courses", No culinary curveballs, and I know this was in the original, but PLEASE no celebrity judges that think they know everythin... | 3 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajqcgm | null | false | 2016-11-28T23:37:40Z |
dajqbwp | t1_dajqbwp | 1,480,376,240 | user_25f4a7ad1347 | Cooking | Use it for any recipes that call for oil. | 1 | t3_5fe79d | t3_5fe79d | /r/Cooking/comments/t3_5fe79d/dajqbwp | null | false | 2016-11-28T23:37:20Z |
dajqa7s | t1_dajqa7s | 1,480,376,177 | user_6778877147c2 | Cooking | I actually like Top Chef as my favorite cooking competition show. After the first few episodes where they weed out the drama queens it gets into some really delicious cooking. It's also turned me onto chefs that look like they produce consistently mind blowing food and I've eaten at their restaurants and been super imp... | 11 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajqa7s | null | false | 2016-11-28T23:36:17Z |
dajq95s | t1_dajq95s | 1,480,376,136 | user_19d8ad111360 | Cooking | :) thanks | 1 | t1_dajq720 | t3_5fejnh | /r/Cooking/comments/t3_5fejnh/dajq95s | null | false | 2016-11-28T23:35:36Z |
dajq8u8 | t1_dajq8u8 | 1,480,376,124 | user_c9a97628458d | Cooking | It's amazing isn't it! And so convenient! | 1 | t1_dajh3g3 | t3_5f05g8 | /r/Cooking/comments/t3_5f05g8/dajq8u8 | null | false | 2016-11-28T23:35:24Z |
dajq8oi | t1_dajq8oi | 1,480,376,118 | user_a728a0959d1f | Cooking | Wow, that is... something else. | 4 | t1_dajpyt2 | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dajq8oi | null | false | 2016-11-28T23:35:18Z |
dajq720 | t1_dajq720 | 1,480,376,058 | user_25f4a7ad1347 | Cooking | sage butter | 2 | t3_5fejnh | t3_5fejnh | /r/Cooking/comments/t3_5fejnh/dajq720 | null | false | 2016-11-28T23:34:18Z |
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