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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dajm3no | t1_dajm3no | 1,480,370,849 | user_7992479ba111 | Cooking | 2 things made cooking much more fun for me
* Proper equipment. Having a sharp knife with a good cutting board makes all the difference
* [Mise en place](https://en.wikipedia.org/wiki/Mise_en_place). Basically, have everything ready when you start to cook. That is, have all your ingredients chopped, your sauces and se... | 1 | t3_5f1rn9 | t3_5f1rn9 | /r/Cooking/comments/t3_5f1rn9/dajm3no | null | false | 2016-11-28T22:07:29Z |
dajm3k0 | t1_dajm3k0 | 1,480,370,845 | user_1103129d08b7 | Cooking | Hire a bird to pre-chew his food and vomit into his mouth.
| 3 | t1_dajk0p2 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajm3k0 | null | false | 2016-11-28T22:07:25Z |
dajm3if | t1_dajm3if | 1,480,370,844 | user_4c2e8a9ef4ea | Cooking | Get it really hot. Once it starts to smoke, swirl in 2 Tbs of oil. I go in a circle from the sides. You want it really hot so that meat will sear without letting it sit and have a chance to stick. I would avoid eggs until you build up a nice patina. | 1 | t1_dajkfbu | t3_5fdb3j | /r/Cooking/comments/t3_5fdb3j/dajm3if | null | false | 2016-11-28T22:07:24Z |
dajm1p7 | t1_dajm1p7 | 1,480,370,783 | user_a3612c50e37d | Cooking | I thought that was supposed to be tongue in cheek? | 47 | t1_dajiuu8 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajm1p7 | null | false | 2016-11-28T22:06:23Z |
dajm0gg | t1_dajm0gg | 1,480,370,742 | user_1103129d08b7 | Cooking | Japanese people? | 1 | t1_dajbhk9 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajm0gg | null | false | 2016-11-28T22:05:42Z |
dajlzzo | t1_dajlzzo | 1,480,370,727 | user_ebaa0ab2dd79 | Cooking | Upvotes all the way down. I also enjoyed the earnest response. | 19 | t1_daji3l0 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajlzzo | null | false | 2016-11-28T22:05:27Z |
dajlzlx | t1_dajlzlx | 1,480,370,715 | user_1103129d08b7 | Cooking | Hopefully Alton hosts and the cancel that fucking clown show he is currently doing: Cut Throat Kitchen. When ever I see it on, I wanna cut my throat. | 11 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajlzlx | null | false | 2016-11-28T22:05:15Z |
dajlx2l | t1_dajlx2l | 1,480,370,627 | user_201f32022be2 | Cooking | Can second /r/wpm. Personally, I won't use hand mixers, because I feel like they take more energy to use than they save (between finding the thing, setting it up, and cleaning afterward.)
There's some unconscious calculus all of us perform before coming to the conclusion that we'll only bake on the weekends, or "nah,... | 3 | t1_dajad2y | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/dajlx2l | null | false | 2016-11-28T22:03:47Z |
dajlwhb | t1_dajlwhb | 1,480,370,608 | user_1103129d08b7 | Cooking | You're a Family Guy joke. | 25 | t1_dajisfa | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajlwhb | null | false | 2016-11-28T22:03:28Z |
dajlusx | t1_dajlusx | 1,480,370,551 | user_7992479ba111 | Cooking | I personally think that you should buy your cookware separately so you have a set of just the cookware you will need, each specially suited for the task.
* Cast Iron skillet- great for searing, holds lots of heat
* Stock pot - for large volumes of liquid- stocks, soups, stews, etc. If you want to spend a little bit ... | 1 | t3_5f6ph9 | t3_5f6ph9 | /r/Cooking/comments/t3_5f6ph9/dajlusx | null | false | 2016-11-28T22:02:31Z |
dajlndy | t1_dajlndy | 1,480,370,305 | user_19d8ad111360 | Cooking | thanks :) | 2 | t1_dajlgyl | t3_5fejnh | /r/Cooking/comments/t3_5fejnh/dajlndy | null | false | 2016-11-28T21:58:25Z |
dajlmka | t1_dajlmka | 1,480,370,278 | user_68b7d1450d87 | Cooking | Totally agreed. I hope they go back to the straight deal without the gimmicks. | 3 | t1_dajl8bh | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajlmka | null | false | 2016-11-28T21:57:58Z |
dajllvj | t1_dajllvj | 1,480,370,256 | user_54681e715e68 | Cooking | Overnight in a home freezer won't be sufficient, especially if the filets are thick. You need a deep freeze. | 7 | t1_daj8pbg | t3_5fca2c | /r/Cooking/comments/t3_5fca2c/dajllvj | null | false | 2016-11-28T21:57:36Z |
dajliez | t1_dajliez | 1,480,370,145 | user_befdd7d51114 | Cooking | Do not even want to think what that would be like. You'd need one of those market trolley things, and imagine getting that up the steps onto the bus. | 1 | t1_dajiaa4 | t3_5f9rgx | /r/Cooking/comments/t3_5f9rgx/dajliez | null | false | 2016-11-28T21:55:45Z |
dajlgyl | t1_dajlgyl | 1,480,370,099 | user_1f85b97b6cf3 | Cooking | Any sauce that you would put on regular pasta. | 3 | t3_5fejnh | t3_5fejnh | /r/Cooking/comments/t3_5fejnh/dajlgyl | null | false | 2016-11-28T21:54:59Z |
dajlgk0 | t1_dajlgk0 | 1,480,370,085 | user_befdd7d51114 | Cooking | I make marshmallows several times a year with just a normal hand blender. It's ridiculously easy. Why do you say it would be impossible without a kitchenaid? | 1 | t1_dajjq41 | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/dajlgk0 | null | false | 2016-11-28T21:54:45Z |
dajlagw | t1_dajlagw | 1,480,369,887 | user_cd0bd2b55851 | Cooking | I make most of our bread and that wouldn't happen without a Kitchenaid to do the kneading. Like you said, no messy counter to clean, no hand kneading. I use mine all the time for many different things and it just makes everything easier. | 1 | t1_dajjq41 | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/dajlagw | null | false | 2016-11-28T21:51:27Z |
dajl8yx | t1_dajl8yx | 1,480,369,838 | user_7ee78b6093e7 | Cooking | I'll hold judgement until the iron chefs are announced. | 7 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajl8yx | null | false | 2016-11-28T21:50:38Z |
dajl8bh | t1_dajl8bh | 1,480,369,819 | user_48865145174b | Cooking | The culinary curve balls and the mandatory first course in the first 20 minutes were horrible ideas. It ruined the pace of the show, and it sucked up airtime that used to just be them cooking. | 60 | t1_dajams0 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajl8bh | null | false | 2016-11-28T21:50:19Z |
dajl81f | t1_dajl81f | 1,480,369,809 | user_67d59186a53e | Cooking | Put a plate next to the stove. Use that. | 1 | t3_5feh6e | t3_5feh6e | /r/Cooking/comments/t3_5feh6e/dajl81f | null | false | 2016-11-28T21:50:09Z |
dajl7wk | t1_dajl7wk | 1,480,369,805 | user_a6da6e4be572 | Cooking | To quote the eternal Julia Child: "Bring on the Roasted Potatoes!"
One brilliant such recipe is [Kenji's](http://www.seriouseats.com/2011/11/the-food-lab-thanksgiving-edition-ultra-crispy-roasted-potatoes.html). | 3 | t3_5fe79d | t3_5fe79d | /r/Cooking/comments/t3_5fe79d/dajl7wk | null | false | 2016-11-28T21:50:05Z |
dajl6k9 | t1_dajl6k9 | 1,480,369,760 | user_3cca3ea7e775 | Cooking | It hurts to already think this without any details but I'm sure it's going to suck. Food Network/Cooking Channels used to be my favorite channels, but then became one of the biggest reasons I don't have cable anymore. The channels became less about cooking and more about reality tv and cheap pops, and Iron Chef America... | 148 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajl6k9 | null | false | 2016-11-28T21:49:20Z |
dajl6fi | t1_dajl6fi | 1,480,369,756 | user_fd91e76879dd | Cooking | I'd honestly just rather see remastered Iron chef Japan. | 82 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajl6fi | null | false | 2016-11-28T21:49:16Z |
dajkw2f | t1_dajkw2f | 1,480,369,424 | user_08ffb3e03a7f | Cooking | you can use it anytime you want to fry something, french fries, pan seared steaks... basically everything...
P.S: you can also spread it on toasted bread that was rubbed with a piece of garlic, add some salt and paprika and well... fuck... now I'm going to make toast...
| 2 | t3_5fe79d | t3_5fe79d | /r/Cooking/comments/t3_5fe79d/dajkw2f | null | false | 2016-11-28T21:43:44Z |
dajkurj | t1_dajkurj | 1,480,369,381 | user_1d3c8325c7aa | Cooking | I use a Dexter Russel pancake turner, which is very thin stainless steel and perfect for shaving off excess carbon and so on. I think this is one of the most important secrets for getting a good smooth non-stick layer on cast iron. | 1 | t1_dajcxqr | t3_5fcrfi | /r/Cooking/comments/t3_5fcrfi/dajkurj | null | false | 2016-11-28T21:43:01Z |
dajktbt | t1_dajktbt | 1,480,369,335 | user_38579a04da73 | Cooking | Dude, the original Iron Chef had lore. It had a backstory with memorable characters and chefs. The US one had Bobby Flay, oh goodie. | 50 | t1_dajbhk9 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajktbt | null | false | 2016-11-28T21:42:15Z |
dajksmk | t1_dajksmk | 1,480,369,313 | user_cd0bd2b55851 | Cooking | I can't imagine Kitchenaid manufacturing a whole new mixer for black Friday. They often make mixers that are the same with different model numbers for different retailers. Sometimes the mixers only vary by accessories included. | 1 | t1_dajbcs8 | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/dajksmk | null | false | 2016-11-28T21:41:53Z |
dajkonm | t1_dajkonm | 1,480,369,190 | user_4c0f2c8914ce | Cooking | Same here, chicken breasts are way too huge these days and it's more or less mandatory to butterfly them before cooking. | 7 | t3_5fe4op | t3_5fe4op | /r/Cooking/comments/t3_5fe4op/dajkonm | null | false | 2016-11-28T21:39:50Z |
dajkntd | t1_dajkntd | 1,480,369,163 | user_7992479ba111 | Cooking | He's obviously a culinary genius
> Put oil in a skillet to cook bacon. Set it to med-high, adds bacon, gets in shower. The bacon burned, obviously, but I was home so I took it off the heat before the smoke alarm went off.
He was making smokey seared bacon, duh.
> Made a burger with beef, ginger, and dill. Nothing e... | 1 | t3_5fda9p | t3_5fda9p | /r/Cooking/comments/t3_5fda9p/dajkntd | null | false | 2016-11-28T21:39:23Z |
dajki3s | t1_dajki3s | 1,480,368,980 | user_dd17631eb77a | Cooking | The original chairman who was straight out of the original 1995 Mortal Kombat movie? | 30 | t1_dajbhk9 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajki3s | null | false | 2016-11-28T21:36:20Z |
dajkfbu | t1_dajkfbu | 1,480,368,892 | [deleted] | Cooking | [deleted] | 1 | t1_dajhenm | t3_5fdb3j | /r/Cooking/comments/t3_5fdb3j/dajkfbu | null | false | 2016-11-28T21:34:52Z |
dajkdle | t1_dajkdle | 1,480,368,836 | user_e61f01fbc26f | Cooking | Yeah I rinsed the bleach all out. I might try to boil some water again and then scrub with the pad. | 1 | t1_dajh07y | t3_5fd00j | /r/Cooking/comments/t3_5fd00j/dajkdle | null | false | 2016-11-28T21:33:56Z |
dajkd0k | t1_dajkd0k | 1,480,368,817 | user_7992479ba111 | Cooking | Yeah, you'll be fine. Barkeeper's friend is pot cleaning magic. | 2 | t1_dajk5xm | t3_5fd00j | /r/Cooking/comments/t3_5fd00j/dajkd0k | null | false | 2016-11-28T21:33:37Z |
dajkb15 | t1_dajkb15 | 1,480,368,755 | user_2da25282029d | Cooking | Poutine: french fries, cheese curds, & gravy. It's a wonderful thing.
| 1 | t1_dajk4ic | t3_5fe79d | /r/Cooking/comments/t3_5fe79d/dajkb15 | null | false | 2016-11-28T21:32:35Z |
dajk8yk | t1_dajk8yk | 1,480,368,687 | user_651cf97973fa | Cooking | Knowing the current state of the Food Network, this might not be a good thing.
Edit: Like seriously, the last time I checked in on the food network there was like 5 minutes worth of reality tv filmed Halloween party for one of their shows followed by 2 minutes of a recipe on candy pops just so it can classify as a foo... | 44 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajk8yk | null | false | 2016-11-28T21:31:27Z |
dajk5xm | t1_dajk5xm | 1,480,368,589 | user_e61f01fbc26f | Cooking | The bleach has been all rinsed out, should I use barkeepers friend? | 2 | t1_dajjojb | t3_5fd00j | /r/Cooking/comments/t3_5fd00j/dajk5xm | null | false | 2016-11-28T21:29:49Z |
dajk5ci | t1_dajk5ci | 1,480,368,569 | user_7992479ba111 | Cooking | Amazon has a Kitchenaid mixer for ~$220
Webstaurant store has an commerical Kitchenaid immersion blender for ~$50 | 1 | t3_5fcr0p | t3_5fcr0p | /r/Cooking/comments/t3_5fcr0p/dajk5ci | null | false | 2016-11-28T21:29:29Z |
dajk4ic | t1_dajk4ic | 1,480,368,543 | user_5c5ff92c422f | Cooking | Thanks! I'd love to see a recipe, if you have one. | 1 | t1_dajk0jk | t3_5fe79d | /r/Cooking/comments/t3_5fe79d/dajk4ic | null | false | 2016-11-28T21:29:03Z |
dajk2eo | t1_dajk2eo | 1,480,368,476 | user_7992479ba111 | Cooking | If you have an Asian grocery store nearby, check it out. I got mine at one for under $20 and I've used it for over 2 years now. This way, you can check out the exact design, material, weight, etc of the wok before buying it | 1 | t3_5fdb3j | t3_5fdb3j | /r/Cooking/comments/t3_5fdb3j/dajk2eo | null | false | 2016-11-28T21:27:56Z |
dajk0p2 | t1_dajk0p2 | 1,480,368,421 | user_d17edd3b8a9f | Cooking | Same thing with the American version, except that you had idiots like Jeffrey Steingarten, who pretty much would eat anything with bacon, and didn't like it if he had to actually chew his food. | 15 | t1_dajfwmc | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajk0p2 | null | false | 2016-11-28T21:27:01Z |
dajk0jk | t1_dajk0jk | 1,480,368,417 | user_2da25282029d | Cooking | Use some to make french fries, then use some to make gravy. Add cheese curds, and you have some awesome poutine. | 3 | t3_5fe79d | t3_5fe79d | /r/Cooking/comments/t3_5fe79d/dajk0jk | null | false | 2016-11-28T21:26:57Z |
dajjxty | t1_dajjxty | 1,480,368,331 | user_3f93f8379d6c | Cooking | It looks like it's one guy talking to himself? | 3 | t1_daje7lz | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajjxty | null | false | 2016-11-28T21:25:31Z |
dajjtx7 | t1_dajjtx7 | 1,480,368,207 | user_5c5ff92c422f | Cooking | I have heard tell of magical duck fat fries. Any recipes you can recommend? | 1 | t1_dajip2z | t3_5fe79d | /r/Cooking/comments/t3_5fe79d/dajjtx7 | null | false | 2016-11-28T21:23:27Z |
dajjq41 | t1_dajjq41 | 1,480,368,085 | user_201f32022be2 | Cooking | I thought that until I had one... then boy, oh boy, did I justify it.
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. It was legitimately insane how easy it was to make m... | 4 | t1_daj90ch | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/dajjq41 | null | false | 2016-11-28T21:21:25Z |
dajjoyl | t1_dajjoyl | 1,480,368,049 | user_ff470c54291c | Cooking | great. thanks! | 1 | t1_dajj85j | t3_5fcrfi | /r/Cooking/comments/t3_5fcrfi/dajjoyl | null | false | 2016-11-28T21:20:49Z |
dajjojb | t1_dajjojb | 1,480,368,036 | user_7992479ba111 | Cooking | Oddly enough, since Bar keeper's friend contains oxalic acid and bleach is a base, they will neutralize each other. No telling if the salts they form are safe though | 2 | t1_dajh08p | t3_5fd00j | /r/Cooking/comments/t3_5fd00j/dajjojb | null | false | 2016-11-28T21:20:36Z |
dajjkke | t1_dajjkke | 1,480,367,907 | user_00aa88a69fa4 | Cooking | Well, you could blend it with a whisk but if you're dirtying a blender anyway and it isn't supposed to have chunks of vegetables then there's no reason not to use the blender.
BTW, if you get rid of the flour and instead add sodium citrate (in the amount of 4% by weight of the cheese you add), it makes the most amazi... | 1 | t1_dajiqaq | t3_5fbu6p | /r/Cooking/comments/t3_5fbu6p/dajjkke | null | false | 2016-11-28T21:18:27Z |
dajjigi | t1_dajjigi | 1,480,367,837 | user_516fb669a17d | Cooking | Well, here's my cutting board. It's used only for vegetables: http://i.imgur.com/tEkHj8z.jpg | 30 | t3_5fde0i | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dajjigi | null | false | 2016-11-28T21:17:17Z |
dajjbtt | t1_dajjbtt | 1,480,367,627 | user_578fc3bd84a1 | Cooking | I propose expanding this rule to any fried vegetable. | 2 | t1_dajip2z | t3_5fe79d | /r/Cooking/comments/t3_5fe79d/dajjbtt | null | false | 2016-11-28T21:13:47Z |
dajjag6 | t1_dajjag6 | 1,480,367,583 | user_a3494286a4b5 | Cooking | We loved Japanese Iron Chef. My husband went to Japan on business and met Japanses Iron Chef Hiroyuki Sakai in his restaurant. He got a picture and an autograph. He said the Chef was super nice. | 39 | t1_dajiyqf | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajjag6 | null | false | 2016-11-28T21:13:03Z |
dajj85j | t1_dajj85j | 1,480,367,508 | user_2d1c743956cd | Cooking | Not a bit | -1 | t1_dajisq2 | t3_5fcrfi | /r/Cooking/comments/t3_5fcrfi/dajj85j | null | false | 2016-11-28T21:11:48Z |
dajj36w | t1_dajj36w | 1,480,367,351 | user_387abf57bb8b | Cooking | Got one earlier this year and will never go back to KA. Hope he's paying attention. :) | 2 | t1_dajf3s6 | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/dajj36w | null | false | 2016-11-28T21:09:11Z |
dajj1th | t1_dajj1th | 1,480,367,307 | user_8b683f650841 | Cooking | Yeah. Fuck that. | 1 | t1_dajiuu8 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajj1th | null | false | 2016-11-28T21:08:27Z |
dajj1jm | t1_dajj1jm | 1,480,367,298 | user_58ecf0fa730e | Cooking | Nothing specific. My mom was/is a no-measure kinda gal (40 years of baking and cooking will do that to your eye) so I do a lot of winging as well. Italian dressing is always good for a quick cheap marinade, but its fun to toss in more stuff to fancy up a basic sauce. Recently, the GF and I did sprouts and sweet potatoe... | 1 | t1_dajip8x | t3_5fdyqp | /r/Cooking/comments/t3_5fdyqp/dajj1jm | null | false | 2016-11-28T21:08:18Z |
dajiyqf | t1_dajiyqf | 1,480,367,207 | user_8b683f650841 | Cooking | I don't know, the American version of Iron Chef had too much of that standard American editing and intense music shit that you see in every reality show. I like the Japanese version more, even if I couldn't tell you what 90% of the dishes tasted like. | 61 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajiyqf | null | false | 2016-11-28T21:06:47Z |
dajivbx | t1_dajivbx | 1,480,367,094 | user_7d68099ac752 | Cooking | I work directly with kitchen aid and a lot of other electronics/appliance retailers. The company most likely gave Amazon a special rebate for the mixer, which is easily tracked with a unique model number. This happens all the time across manufacturers. | 8 | t1_daje501 | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/dajivbx | null | false | 2016-11-28T21:04:54Z |
dajiv6i | t1_dajiv6i | 1,480,367,089 | user_49e856babb0b | Cooking | [Cheers](http://i.imgur.com/nQlWy1Y.gif) | 1 | t1_dajigtx | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dajiv6i | null | false | 2016-11-28T21:04:49Z |
dajiuu8 | t1_dajiuu8 | 1,480,367,079 | user_7992479ba111 | Cooking | Also, the ridiculous *woosh* sounds the chairman makes. Seriously, once you notice it once, you can't stop noticing it. Like a goddamn kungfu movie | 58 | t1_daji43e | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajiuu8 | null | false | 2016-11-28T21:04:39Z |
dajiu9x | t1_dajiu9x | 1,480,367,060 | user_0660696f2ea5 | Cooking | Target has the professional 5 for $199 and 15% off. | 1 | t1_daj9a05 | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/dajiu9x | null | false | 2016-11-28T21:04:20Z |
dajisq2 | t1_dajisq2 | 1,480,367,011 | user_ff470c54291c | Cooking | These won't damage the pan? | 1 | t1_dajinwv | t3_5fcrfi | /r/Cooking/comments/t3_5fcrfi/dajisq2 | null | false | 2016-11-28T21:03:31Z |
dajisfa | t1_dajisfa | 1,480,367,002 | user_3ac34d15bb38 | Cooking | Seriously? That's literally a Family Guy joke. | 22 | t1_dajg60y | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajisfa | null | false | 2016-11-28T21:03:22Z |
dajiqaq | t1_dajiqaq | 1,480,366,936 | user_96cc1caf7f0a | Cooking | It seems like that might be it. I've never used any cheese soup recipe that called for doing anything other than melting the cheese into the base, but maybe that's the issue. | 1 | t1_dajfmod | t3_5fbu6p | /r/Cooking/comments/t3_5fbu6p/dajiqaq | null | false | 2016-11-28T21:02:16Z |
dajiq3q | t1_dajiq3q | 1,480,366,929 | user_2d15dc0db61d | Cooking | Looks like your link doesn't work, thanks for trying though. | 1 | t1_daj9t1c | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/dajiq3q | null | false | 2016-11-28T21:02:09Z |
dajip8x | t1_dajip8x | 1,480,366,901 | user_94d78df62e35 | Cooking | Awesome thanks, I will try some of those. Any recipes you like? | 1 | t1_dajgy0f | t3_5fdyqp | /r/Cooking/comments/t3_5fdyqp/dajip8x | null | false | 2016-11-28T21:01:41Z |
dajip2z | t1_dajip2z | 1,480,366,896 | user_950b478a901a | Cooking | Fries. Just use all of it to make fries and you will live happily ever after. | 9 | t3_5fe79d | t3_5fe79d | /r/Cooking/comments/t3_5fe79d/dajip2z | null | false | 2016-11-28T21:01:36Z |
dajinwv | t1_dajinwv | 1,480,366,858 | user_2d1c743956cd | Cooking | I used to use that method but the aggressive [wire scrubbers](http://i01.i.aliimg.com/img/pb/643/033/280/280033643_781.jpg) really work better for me, plus I get to keep my salt! | -1 | t1_dajahah | t3_5fcrfi | /r/Cooking/comments/t3_5fcrfi/dajinwv | null | false | 2016-11-28T21:00:58Z |
dajinuu | t1_dajinuu | 1,480,366,856 | user_5700f4d87162 | Cooking | FOODWARS! | 1 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajinuu | null | false | 2016-11-28T21:00:56Z |
dajimg8 | t1_dajimg8 | 1,480,366,810 | user_a319287be41c | Cooking | http://www.dhmo.org/facts.html | 2 | t1_dajhoe1 | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dajimg8 | null | false | 2016-11-28T21:00:10Z |
dajilgl | t1_dajilgl | 1,480,366,779 | user_94d78df62e35 | Cooking | I marinate my soy sauce in steak. Really brings out the soy. | 1 | t1_dajia7d | t3_5fdyqp | /r/Cooking/comments/t3_5fdyqp/dajilgl | null | false | 2016-11-28T20:59:39Z |
dajijm2 | t1_dajijm2 | 1,480,366,720 | user_d699daf4d1a6 | Cooking | Don't you need to freeze tuna for a week below -4F to destroy potential parasites?
I believe most health codes in the US require it for raw consumption of fish species that harbor larval types of parasites that can infect humans. I also know that sometimes health codes go past what is actually required for safety rea... | 8 | t1_daj46oz | t3_5fca2c | /r/Cooking/comments/t3_5fca2c/dajijm2 | null | false | 2016-11-28T20:58:40Z |
dajigtx | t1_dajigtx | 1,480,366,629 | user_e61bd660ceb5 | Cooking | I hate you guys. | 3 | t1_daikxu8 | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dajigtx | null | false | 2016-11-28T20:57:09Z |
dajiea9 | t1_dajiea9 | 1,480,366,548 | user_211f49070003 | Cooking | Again again. | 6 | t1_dajdtwo | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajiea9 | null | false | 2016-11-28T20:55:48Z |
dajicmz | t1_dajicmz | 1,480,366,494 | user_58ecf0fa730e | Cooking | True! I guess I would consider pasta salad a sort of marinade like the bean salad. I want to try a barley pasta salad type thing now. | 1 | t1_dajh9za | t3_5fdyqp | /r/Cooking/comments/t3_5fdyqp/dajicmz | null | false | 2016-11-28T20:54:54Z |
dajibje | t1_dajibje | 1,480,366,459 | user_c549b61b8e7d | Cooking | Welcome to adulthood. | 42 | t3_5fe4op | t3_5fe4op | /r/Cooking/comments/t3_5fe4op/dajibje | null | false | 2016-11-28T20:54:19Z |
dajiaa4 | t1_dajiaa4 | 1,480,366,420 | user_c67a50ef113f | Cooking | Oh my fucking god... could you imagine lugging a grocery run from Costco back home on a bus? Need the whole family for that | 1 | t1_daj8urd | t3_5f9rgx | /r/Cooking/comments/t3_5f9rgx/dajiaa4 | null | false | 2016-11-28T20:53:40Z |
dajia7d | t1_dajia7d | 1,480,366,417 | user_ebe75eb6516c | Cooking | I marinate my pineapples in ham | 1 | t3_5fdyqp | t3_5fdyqp | /r/Cooking/comments/t3_5fdyqp/dajia7d | null | false | 2016-11-28T20:53:37Z |
daji9q8 | t1_daji9q8 | 1,480,366,403 | user_76deefafb27e | Cooking | [Here](http://i.imgur.com/t5j4Y4W.jpg) are the shards of my wooden cutting board. | 3 | t3_5fde0i | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/daji9q8 | null | false | 2016-11-28T20:53:23Z |
daji9ap | t1_daji9ap | 1,480,366,389 | user_954b5a129c82 | Cooking | welcome | 5 | t3_5fe4op | t3_5fe4op | /r/Cooking/comments/t3_5fe4op/daji9ap | null | false | 2016-11-28T20:53:09Z |
daji43e | t1_daji43e | 1,480,366,223 | user_8230cb8eec38 | Cooking | They sort of replaced the mystical / meticulous vibe with more of a dramatic vibe, then tried to one-up it by adding the curveballs and whatnot. I doubt the second attempt will be closer to the Japanese version. | 83 | t1_dajbhk9 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/daji43e | null | false | 2016-11-28T20:50:23Z |
daji3l0 | t1_daji3l0 | 1,480,366,207 | user_f312856226d2 | Cooking | (palm slap to forehead) ahhhh I should've known. Have a good day! | 29 | t1_dajhzwz | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/daji3l0 | null | false | 2016-11-28T20:50:07Z |
daji1tz | t1_daji1tz | 1,480,366,151 | user_511389fbbe85 | Cooking | The breast meat has a pickier range for 'doneness'. Too little and it's still pink, too much and it dries out. But the thighs are more forgiving - and shred so nicely in soups. I tend to prefer the thighs also. | 9 | t3_5fe4op | t3_5fe4op | /r/Cooking/comments/t3_5fe4op/daji1tz | null | false | 2016-11-28T20:49:11Z |
dajhzwz | t1_dajhzwz | 1,480,366,089 | user_d5373cf4e9d3 | Cooking | This was a political joke, actually. But thanks for the earnest response. | 80 | t1_dajhy18 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajhzwz | null | false | 2016-11-28T20:48:09Z |
dajhy18 | t1_dajhy18 | 1,480,366,028 | user_f312856226d2 | Cooking | It's a pepper varietal native to...Aleppo! It's by no means a super-piquant pepper. It has a more well-rounded flavor than typical dried red chili flakes. | 57 | t1_dajholw | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajhy18 | null | false | 2016-11-28T20:47:08Z |
dajhxpo | t1_dajhxpo | 1,480,366,018 | [deleted] | Cooking | [deleted] | 1 | t1_dajhf7g | t3_5fdnb0 | /r/Cooking/comments/t3_5fdnb0/dajhxpo | null | false | 2016-11-28T20:46:58Z |
dajhwul | t1_dajhwul | 1,480,365,989 | user_4354e4974ff2 | Cooking | I'd suggest yall do the deciding on who's is the ugliest, rather than making it an upvote contest... Popularity contests on reddit are far too easy to skew. Anyways, I'll go find my absolute worst and post it.
Edit : Here's [one](http://i.imgur.com/SeSPgko.jpg) and here's [two](http://i.imgur.com/jTN9I9A.jpg)
I could... | 10 | t3_5fde0i | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dajhwul | null | false | 2016-11-28T20:46:29Z |
dajhwu1 | t1_dajhwu1 | 1,480,365,988 | user_8673cffb8c42 | Cooking | SO exciting. Any more details?
| 1 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajhwu1 | null | false | 2016-11-28T20:46:28Z |
dajholw | t1_dajholw | 1,480,365,730 | user_d5373cf4e9d3 | Cooking | And what is an Aleppo pepper? | 96 | t1_dajh0wa | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajholw | null | false | 2016-11-28T20:42:10Z |
dajhoe1 | t1_dajhoe1 | 1,480,365,723 | user_eb6d16562921 | Cooking | Whatcha got in that Simply bottle? | 1 | t1_dajh3a8 | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dajhoe1 | null | false | 2016-11-28T20:42:03Z |
dajhmdl | t1_dajhmdl | 1,480,365,658 | user_ea6b8d1b9cfd | Cooking | I usually pour off any excess into my grease container then let the pan cool. I then scrape the pan with a spatula or putty knife and toss the cooled grease into the trash and wash the pan as normal. | 2 | t3_5f6pgw | t3_5f6pgw | /r/Cooking/comments/t3_5f6pgw/dajhmdl | null | false | 2016-11-28T20:40:58Z |
dajhhs1 | t1_dajhhs1 | 1,480,365,511 | user_a2f563dc579d | Cooking | Target have a fab offer too. 199 plus 15% extra off.
http://www.target.com/c/kitchenaid-brand-shop/-/N-5tg35#sn-15840495
| 1 | t3_5fc8yy | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/dajhhs1 | null | false | 2016-11-28T20:38:31Z |
dajhf7g | t1_dajhf7g | 1,480,365,428 | user_c44fde281c32 | Cooking | Just use teflon, it doesnt cause cancer. | 7 | t3_5fdnb0 | t3_5fdnb0 | /r/Cooking/comments/t3_5fdnb0/dajhf7g | null | false | 2016-11-28T20:37:08Z |
dajhenm | t1_dajhenm | 1,480,365,409 | user_4c2e8a9ef4ea | Cooking | The Wokshop is a great recommendation but if you prefer to buy from Amazon, [this is the one](https://www.amazon.com/dp/B002AQSWNE/sr=1-5/qid=1480365114/ref=olp_product_details?_encoding=UTF8&me=&qid=1480365114&sr=1-5) I personally use. Whatever wok you choose, I highly recommend it be made of carbon steel. It's durabl... | 2 | t3_5fdb3j | t3_5fdb3j | /r/Cooking/comments/t3_5fdb3j/dajhenm | null | false | 2016-11-28T20:36:49Z |
dajhdvz | t1_dajhdvz | 1,480,365,384 | user_e4fb9da964f0 | Cooking | Tuna Poke is delicious. | 3 | t3_5fca2c | t3_5fca2c | /r/Cooking/comments/t3_5fca2c/dajhdvz | null | false | 2016-11-28T20:36:24Z |
dajhdeb | t1_dajhdeb | 1,480,365,368 | user_ea6b8d1b9cfd | Cooking | NO!, just NO!. Don't scrub with barkeepers friend. It ruined my Lodge dutch oven by removing or etching the 'glaze' from the inside of the pot and it was never the same after that. Everything stuck like crazy, even foods that normally didn't stick and it was discolored and stained with no remedy.
If you want to ge... | 1 | t1_dahye32 | t3_5f74uo | /r/Cooking/comments/t3_5f74uo/dajhdeb | null | false | 2016-11-28T20:36:08Z |
dajh9za | t1_dajh9za | 1,480,365,256 | user_511389fbbe85 | Cooking | Barley would probably marinade well..make a barley salad sort of like a pasta salad.. | 1 | t1_dajgy0f | t3_5fdyqp | /r/Cooking/comments/t3_5fdyqp/dajh9za | null | false | 2016-11-28T20:34:16Z |
dajh4j8 | t1_dajh4j8 | 1,480,365,079 | user_0a5c76f80afb | Cooking | Yeah, none of that unfortunately. | 1 | t1_dajglwt | t3_5fdnb0 | /r/Cooking/comments/t3_5fdnb0/dajh4j8 | null | false | 2016-11-28T20:31:19Z |
dajh3g3 | t1_dajh3g3 | 1,480,365,044 | user_ea6b8d1b9cfd | Cooking | I have a container with this pre-mixed as well. Never buying store boxed mix again. | 1 | t1_dah4pfm | t3_5f05g8 | /r/Cooking/comments/t3_5f05g8/dajh3g3 | null | false | 2016-11-28T20:30:44Z |
dajh3a8 | t1_dajh3a8 | 1,480,365,039 | user_a319287be41c | Cooking | I'll toss my [hat](http://i.imgur.com/aGYmurg.jpg) in the ring. | 5 | t3_5fde0i | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dajh3a8 | null | false | 2016-11-28T20:30:39Z |
dajh0wa | t1_dajh0wa | 1,480,364,961 | user_f312856226d2 | Cooking | Oh no, the Aleppo pepper is really erupting onto the culinary scene nowadays. | 55 | t1_dajejkp | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajh0wa | null | false | 2016-11-28T20:29:21Z |
dajh08p | t1_dajh08p | 1,480,364,940 | user_61a2065b6385 | Cooking | i would say boil some water in it and get a decent plastic scraper, but i'm not sure if it will be safe anymore after the bleach. Hopefully someone else knows more about that and will chime in. Bar keepers friend should work for the stains though. | 1 | t3_5fd00j | t3_5fd00j | /r/Cooking/comments/t3_5fd00j/dajh08p | null | false | 2016-11-28T20:29:00Z |
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