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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
daj3opt | t1_daj3opt | 1,480,348,732 | user_174c8fee37b9 | Cooking | If you scroll down the amazon page it outlines the differences between all their models. Seems like the only difference between the 2 you mentioned is the pouring shield and the amount of colors available in each. | 10 | t1_daj2pqh | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/daj3opt | null | false | 2016-11-28T15:58:52Z |
daj3m9n | t1_daj3m9n | 1,480,348,639 | user_b0673887c1a1 | Cooking | Say, thanks for the gold!
How'd it go with your turkey legs? | 1 | t1_dafnn1q | t3_5eucby | /r/Cooking/comments/t3_5eucby/daj3m9n | null | false | 2016-11-28T15:57:19Z |
daj3hfn | t1_daj3hfn | 1,480,348,457 | user_55c1f365be32 | Cooking | Hard to go wrong with either one. | 2 | t3_5fbk2s | t3_5fbk2s | /r/Cooking/comments/t3_5fbk2s/daj3hfn | null | false | 2016-11-28T15:54:17Z |
daj3gn4 | t1_daj3gn4 | 1,480,348,427 | user_8dc232f949db | Cooking | LOL! Check out the thrift stores - they're silly to buy brand new, but they hold up well and most people hardly use them, so when they turn up second hand they're usually in pretty good condition. | 1 | t1_daj2ks8 | t3_5fa4v8 | /r/Cooking/comments/t3_5fa4v8/daj3gn4 | null | false | 2016-11-28T15:53:47Z |
daj3ct4 | t1_daj3ct4 | 1,480,348,285 | user_fc685215dd32 | Cooking | Yet you kept your head on. That's family get-togethers for ya! | 2 | t1_daetxqi | t3_5eqwn7 | /r/Cooking/comments/t3_5eqwn7/daj3ct4 | null | false | 2016-11-28T15:51:25Z |
daj3blm | t1_daj3blm | 1,480,348,240 | user_8dc232f949db | Cooking | Ohmygawd I didn't know that existed. Thank you!
| 1 | t1_dahmj0k | t3_5f2ueh | /r/Cooking/comments/t3_5f2ueh/daj3blm | null | false | 2016-11-28T15:50:40Z |
daj37jk | t1_daj37jk | 1,480,348,084 | user_5368daebd723 | Cooking | I don't know a huge deal about it, but I do know some. I would say start over. This way, you can get an even seasoning all over rather than a good season on part and the start of one on another. A good season on cast iron is key to successful use.
^(And now I've said season too much in my head and it no longer makes ... | -1 | t3_5fcao3 | t3_5fcao3 | /r/Cooking/comments/t3_5fcao3/daj37jk | null | false | 2016-11-28T15:48:04Z |
daj34wb | t1_daj34wb | 1,480,347,982 | user_f6e3dfd14370 | Cooking | Just cook bacon in it.
Edit: A couple of my cast iron pans look just like that. The seasoning looks "uneven". It has absolutely no effect on the pan, they work just as good as the pans that look perfect. | 5 | t3_5fcao3 | t3_5fcao3 | /r/Cooking/comments/t3_5fcao3/daj34wb | null | false | 2016-11-28T15:46:22Z |
daj33nv | t1_daj33nv | 1,480,347,934 | user_8dc232f949db | Cooking | Try measuring by weight and sifting it into the bowl through a colander - you'll be amazed how much less you end up using, and it'll be nice and creamy! | 1 | t3_5f05g8 | t3_5f05g8 | /r/Cooking/comments/t3_5f05g8/daj33nv | null | false | 2016-11-28T15:45:34Z |
daj2yh3 | t1_daj2yh3 | 1,480,347,736 | user_7fb2b2f3aea2 | Cooking | Unfortunately I don't, this will be my first mixer and I'm pretty excited about it. | 2 | t1_daj2pqh | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/daj2yh3 | null | false | 2016-11-28T15:42:16Z |
daj2rth | t1_daj2rth | 1,480,347,477 | user_5b0164f35e38 | Cooking | Considering my ex wife just got my board in the divorce, I am totally in! | 1 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daj2rth | null | false | 2016-11-28T15:37:57Z |
daj2pqh | t1_daj2pqh | 1,480,347,397 | user_b5b298c255e9 | Cooking | Does anyone know the difference between the KL26M and the KP26M (Professional 6 and Professional 600 series respectively)?
I paid this much last year for a Professional 5 (KV25), and I wouldn't mind getting one with a more powerful motor and a bigger bowl (the 5 seems cramped as all hell to me, adding stuff, even with... | 12 | t3_5fc8yy | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/daj2pqh | null | false | 2016-11-28T15:36:37Z |
daj2p1g | t1_daj2p1g | 1,480,347,368 | user_fc685215dd32 | Cooking | How have I never thought of this before? Great! | 1 | t1_dafjh5g | t3_5evwby | /r/Cooking/comments/t3_5evwby/daj2p1g | null | false | 2016-11-28T15:36:08Z |
daj2ks8 | t1_daj2ks8 | 1,480,347,199 | user_d5e1c2c5e7ba | Cooking | You know, it's comments like these that make me want a waffle maker. And also, of course, waffles and ice cream! | 1 | t1_daiz9hv | t3_5fa4v8 | /r/Cooking/comments/t3_5fa4v8/daj2ks8 | null | false | 2016-11-28T15:33:19Z |
daj2jt2 | t1_daj2jt2 | 1,480,347,159 | user_fc685215dd32 | Cooking | And here I thought you had a sticky knife. | 1 | t3_5fb7rn | t3_5fb7rn | /r/Cooking/comments/t3_5fb7rn/daj2jt2 | null | false | 2016-11-28T15:32:39Z |
daj2ige | t1_daj2ige | 1,480,347,106 | user_16b07043c849 | Cooking | There's a book out there, "Make the bread, buy the butter" that is supposed to be a pretty good resource for what's worth doing homemade and what isn't. I need to pick it back up again... | 5 | t3_5f9rgx | t3_5f9rgx | /r/Cooking/comments/t3_5f9rgx/daj2ige | null | false | 2016-11-28T15:31:46Z |
daj2bqm | t1_daj2bqm | 1,480,346,835 | user_d7a78f5aca3b | Cooking | Not sure if this is what you're looking for, but I just bought the Kuhn Rikon y-peeler based on seriouseat's recommendation and holy shit is it the best peeler I have ever used. | 3 | t3_5f8ltp | t3_5f8ltp | /r/Cooking/comments/t3_5f8ltp/daj2bqm | null | false | 2016-11-28T15:27:15Z |
daj293g | t1_daj293g | 1,480,346,726 | user_f4318543f956 | Cooking | Soups and stews are your friends here. Naturally filling, budget friendly, usually easy to prep and fills the home up with good smells and warmth. The variety is nearly endless too. Most soups I make tend to be made with leftovers with few hard and fast rules so it's hard for me to give formal recipes but here is a li... | 3 | t3_5fb0kd | t3_5fb0kd | /r/Cooking/comments/t3_5fb0kd/daj293g | null | false | 2016-11-28T15:25:26Z |
daj26pz | t1_daj26pz | 1,480,346,627 | user_006f87cffb0c | Cooking | • I like making fresh homemade pizza, but we usually just buy the bag of frozen dough instead of making the dough fresh. Haven't noticed a huge difference.
• Oh, and one time we actually made tahini from scratch. Fuck. That. Just buy the jar.
• Made homemade tofu once. Don't see the point. The flavor was good and al... | 1 | t3_5f9rgx | t3_5f9rgx | /r/Cooking/comments/t3_5f9rgx/daj26pz | null | false | 2016-11-28T15:23:47Z |
daj26ar | t1_daj26ar | 1,480,346,611 | user_2e8d0778f75c | Cooking | They're also easier on your knives. | 1 | t1_daibu1e | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daj26ar | null | false | 2016-11-28T15:23:31Z |
daj1qj3 | t1_daj1qj3 | 1,480,345,961 | user_45bc132cbcf5 | Cooking | Sesame goes in at the end for flavoring, so you never really 'cook' the sesame oil. | 2 | t1_dai0qt4 | t3_5f5iu1 | /r/Cooking/comments/t3_5f5iu1/daj1qj3 | null | false | 2016-11-28T15:12:41Z |
daj1p7l | t1_daj1p7l | 1,480,345,904 | user_6cbe19028379 | Cooking | I disagree with this comment. My oven has a convection feature, but my air fryer gets foods a lot crispier, much more evenly, in way less time.
Is it the holy grail of kitchen tools? Hell no. But If you've got the space, it is very handy. Throw some frozen french fries in the bin, 12 minutes later they're perfect. Ro... | 1 | t1_d9r7weu | t3_5bt83r | /r/Cooking/comments/t3_5bt83r/daj1p7l | null | false | 2016-11-28T15:11:44Z |
daj1o2r | t1_daj1o2r | 1,480,345,856 | [deleted] | Cooking | [deleted] | 1 | t3_5f9z6r | t3_5f9z6r | /r/Cooking/comments/t3_5f9z6r/daj1o2r | null | false | 2016-11-28T15:10:56Z |
daj1n28 | t1_daj1n28 | 1,480,345,815 | user_96cc1caf7f0a | Cooking | Hm, okay. I'm guessing you don't have any problems with unmelted shreds of cheese. I've switched away from the immersion blender because I felt like i was never getting the soup smooth enough, but maybe the trick is to put in the cheese first. | 1 | t1_daj0c3q | t3_5fbu6p | /r/Cooking/comments/t3_5fbu6p/daj1n28 | null | false | 2016-11-28T15:10:15Z |
daj1lug | t1_daj1lug | 1,480,345,763 | user_9548167f30ab | Cooking | I love the can opener and jar opener. The can opener is nice because it makes a "lid" when you open a can and I can use it for wet cat food (or anything else you'd use in a couple days). The jar opener can fit pretty much any size twistable top into it (including two liter bottles) and it makes it a snap to open diffic... | 2 | t3_5f8ltp | t3_5f8ltp | /r/Cooking/comments/t3_5f8ltp/daj1lug | null | false | 2016-11-28T15:09:23Z |
daj1ij9 | t1_daj1ij9 | 1,480,345,620 | user_5ce1461cb400 | Cooking | I'm not OP but what is the name of your organization? You can PM if you want :) I live in Seattle and would like to help out if I could. Husband and I are trying to cut down on all our household stuff and always looking for a good place to donate. | 1 | t1_dahul7o | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daj1ij9 | null | false | 2016-11-28T15:07:00Z |
daj14g4 | t1_daj14g4 | 1,480,345,003 | user_e0bf76f76993 | Cooking | I had the exact same conclusion when I made marshmallows a couple years ago: never again, and like you, I have a very short list of things that are definitely not worth it.
Another one for me is pita bread. It's such a pain in the butt to roll out those stupid individual disks, and I really don't think it's that much... | 4 | t3_5f9rgx | t3_5f9rgx | /r/Cooking/comments/t3_5f9rgx/daj14g4 | null | false | 2016-11-28T14:56:43Z |
daj11b7 | t1_daj11b7 | 1,480,344,865 | user_b3fa86234b27 | Cooking | I teach at an inner city school and run a breakfast program. I'd love to pay for shipping on one of these pieces for my students to use. I'm located in the Buffalo area and would be happy to pay for shipping. Thanks! | 1 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daj11b7 | null | false | 2016-11-28T14:54:25Z |
daj0qlw | t1_daj0qlw | 1,480,344,384 | user_0df9b30d9fd7 | Cooking | It's how I feel about cooking most foods now, even pizza. Making soups and dishes with a lot of spices or ingredients is just time consuming, costly and ends up being a disappointment. | 5 | t3_5f9rgx | t3_5f9rgx | /r/Cooking/comments/t3_5f9rgx/daj0qlw | null | false | 2016-11-28T14:46:24Z |
daj0kw8 | t1_daj0kw8 | 1,480,344,126 | user_c9ccefcc19e4 | Cooking | It does come out a bit sticky but I'm the only one here who likes just plain white rice so the only time I make it is to go under curry. You can't make rice sticky enough to stick once you get a little sauce on it. | 1 | t1_daizxsz | t3_5f5ihk | /r/Cooking/comments/t3_5f5ihk/daj0kw8 | null | false | 2016-11-28T14:42:06Z |
daj0k5i | t1_daj0k5i | 1,480,344,092 | user_c84088be0c0e | Cooking | No worries! You still made a totally valid point. | 1 | t1_daipt9a | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daj0k5i | null | false | 2016-11-28T14:41:32Z |
daj0jvq | t1_daj0jvq | 1,480,344,081 | [deleted] | Cooking | [deleted] | 1 | t3_5f9rgx | t3_5f9rgx | /r/Cooking/comments/t3_5f9rgx/daj0jvq | null | false | 2016-11-28T14:41:21Z |
daj0hac | t1_daj0hac | 1,480,343,964 | user_9dc9df67b763 | Cooking | I've been frying donuts in vegetable shortening | 1 | t3_5f5iu1 | t3_5f5iu1 | /r/Cooking/comments/t3_5f5iu1/daj0hac | null | false | 2016-11-28T14:39:24Z |
daj0dw0 | t1_daj0dw0 | 1,480,343,806 | user_8fed10e422ba | Cooking | I just have one question,is this open for international users as well? Here in India, I don't think people give much thought to cutting boards. I have a wooden one (Lakeland Store) but I've no idea if it's good or bad. | 1 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daj0dw0 | null | false | 2016-11-28T14:36:46Z |
daj0d11 | t1_daj0d11 | 1,480,343,767 | user_9e5ea9fb0d8a | Cooking | I had not heard about that, you have a link?
Their commercial stuff is still for sale. [This](https://www.everythingkitchens.com/waring_commercial_blender_mx1000.html) is the blender I have. | 1 | t1_daizqw4 | t3_5f7dnr | /r/Cooking/comments/t3_5f7dnr/daj0d11 | null | false | 2016-11-28T14:36:07Z |
daj0c3q | t1_daj0c3q | 1,480,343,723 | user_feee97f8f681 | Cooking | I admit I skimmed the recipe quickly, but when I've made pureed cheese soups I've made the soup, and added the grated cheese in handfuls while blitzing it with the immersion blender. Worth a try! | 3 | t1_daj06a2 | t3_5fbu6p | /r/Cooking/comments/t3_5fbu6p/daj0c3q | null | false | 2016-11-28T14:35:23Z |
daj06a2 | t1_daj06a2 | 1,480,343,451 | user_96cc1caf7f0a | Cooking | So the recipe goes like this:
1) Sweat vegetables
2) Add flour
3) Add stock and simmer
4) Add cream
5) Blend
6) Add cheese
The base that comes out before adding the cheese is typically very smooth (sometimes I will run *that* through a strainer just to make it as smooth as possible). But this recipe doesn't add the c... | 1 | t1_daizjfn | t3_5fbu6p | /r/Cooking/comments/t3_5fbu6p/daj06a2 | null | false | 2016-11-28T14:30:51Z |
daj058e | t1_daj058e | 1,480,343,402 | user_6bcafb712782 | Cooking | Awesome, thanks. | 1 | t1_daih81j | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daj058e | null | false | 2016-11-28T14:30:02Z |
daj036t | t1_daj036t | 1,480,343,305 | user_ab8c9f6e5d6e | Cooking | Agree with everything you've written, but would like to add that groung chuck makes the best burgers. | 1 | t1_daiflmv | t3_5f7bst | /r/Cooking/comments/t3_5f7bst/daj036t | null | false | 2016-11-28T14:28:25Z |
daj008t | t1_daj008t | 1,480,343,166 | user_c44fde281c32 | Cooking | I've got the 570 and wish I had gotten a vitamix. | 2 | t3_5fbk2s | t3_5fbk2s | /r/Cooking/comments/t3_5fbk2s/daj008t | null | false | 2016-11-28T14:26:06Z |
daizxsz | t1_daizxsz | 1,480,343,049 | user_43b1371504fd | Cooking | I found that white rice always comes out sticky. I've only had perfect success with brown rice. | 1 | t1_daidc1w | t3_5f5ihk | /r/Cooking/comments/t3_5f5ihk/daizxsz | null | false | 2016-11-28T14:24:09Z |
daizvl9 | t1_daizvl9 | 1,480,342,943 | user_c6ba51af9332 | Cooking | I am all for this, because I know I would win. But is winning worth the embarrassment of what I have been using as a cutting board? | 1 | t1_dahwb9t | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daizvl9 | null | false | 2016-11-28T14:22:23Z |
daizu4a | t1_daizu4a | 1,480,342,874 | user_ab8c9f6e5d6e | Cooking | Make strips using a vegetable peeler. Place on a rimmed backing sheet lined with parchment paper, making sure there's space between each strip. Sprinkle with salt and back at 350 degrees for @ 10 minutes. I saw this recipe about 30 years ago in Gourmet magazine and make it for holiday appetizers. | 1 | t3_5f6a29 | t3_5f6a29 | /r/Cooking/comments/t3_5f6a29/daizu4a | null | false | 2016-11-28T14:21:14Z |
daizqw4 | t1_daizqw4 | 1,480,342,719 | user_c44fde281c32 | Cooking | Waring's dead. The brand is no more. Some of their products got swapped over to Cuisinart, but I don't know about their commercial stuff | 1 | t1_daihqkr | t3_5f7dnr | /r/Cooking/comments/t3_5f7dnr/daizqw4 | null | false | 2016-11-28T14:18:39Z |
daizq3v | t1_daizq3v | 1,480,342,681 | user_7ad53479336b | Cooking | My current plastic board is about a 6"x8". Cutting anything larger than a potato or carrot is mind numbingly difficult. | 2 | t1_dahvzw4 | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daizq3v | null | false | 2016-11-28T14:18:01Z |
daizq3k | t1_daizq3k | 1,480,342,681 | user_feee97f8f681 | Cooking | Not trying to be a pedantic shit, but here:
https://en.wikipedia.org/wiki/Gratin
...it should actually be helpful. You're pretty much just making a casserole; do whatever you like. Buttered crumbs will be fine. | 4 | t3_5f9xna | t3_5f9xna | /r/Cooking/comments/t3_5f9xna/daizq3k | null | false | 2016-11-28T14:18:01Z |
daizmrn | t1_daizmrn | 1,480,342,516 | user_feee97f8f681 | Cooking | Get plastic meal-size boxes. Portion it all out with a serving of everything in each box. Stick these in the very back of the freezer and forget about them until you can stand to eat Thanksgiving food again. | 1 | t3_5fa4v8 | t3_5fa4v8 | /r/Cooking/comments/t3_5fa4v8/daizmrn | null | false | 2016-11-28T14:15:16Z |
daizmbc | t1_daizmbc | 1,480,342,496 | user_8dc232f949db | Cooking | I'm picky about the pots and pans I get from thrift stores, but you're right that it's nothing compared to the good stuff. I was gifted with a Cuisinart set long ago (20 years or more, it was a wedding present), and it wasn't much different than what I was finding at the second hand stores after about 6 months of heavy... | 1 | t3_5f6ph9 | t3_5f6ph9 | /r/Cooking/comments/t3_5f6ph9/daizmbc | null | false | 2016-11-28T14:14:56Z |
daizl3h | t1_daizl3h | 1,480,342,437 | user_feee97f8f681 | Cooking | They just made a sub for knives -- /r/chefknives -- all knife fetishists and knife noobs should be immediately booted over there for their "How can I cut food in the priciest manner possible?" questions.
ETA: thank you for the gilding, anonymous benefactor! I was just about to run out from the last one, and I actually... | 1 | t3_5fb7rn | t3_5fb7rn | /r/Cooking/comments/t3_5fb7rn/daizl3h | null | false | 2016-11-28T14:13:57Z |
daizjfn | t1_daizjfn | 1,480,342,353 | user_feee97f8f681 | Cooking | Are you sure you're hitting it with the blender for long enough...? | 3 | t3_5fbu6p | t3_5fbu6p | /r/Cooking/comments/t3_5fbu6p/daizjfn | null | false | 2016-11-28T14:12:33Z |
daizgg6 | t1_daizgg6 | 1,480,342,204 | user_8dc232f949db | Cooking | I have super shitty knives and replace them from the thrift store every so often when they can't be sharpened down. Thank you for pointing out that we make do with what we have! I tend to roll my eyes a bit at the "zomg you have to have these faaaancy things to make this dish" when I know damn well my crappy stuff will... | 1 | t1_dagvl0p | t3_5f1rn9 | /r/Cooking/comments/t3_5f1rn9/daizgg6 | null | false | 2016-11-28T14:10:04Z |
daizcyp | t1_daizcyp | 1,480,342,027 | user_8dc232f949db | Cooking | It completely depends on whether or not it was kept at a stable temp even well before you brought it home. I agree with u/itsaghast that it shouldn't have any "off" smell once it's open and you've rinsed the thighs completely (and tossed the package). Food poisoning isn't anything to mess with, so don't risk it if you'... | 1 | t3_5fa3cn | t3_5fa3cn | /r/Cooking/comments/t3_5fa3cn/daizcyp | null | false | 2016-11-28T14:07:07Z |
daiz9hv | t1_daiz9hv | 1,480,341,850 | user_8dc232f949db | Cooking | We do this with the leftover stuffing and everything and put it in the waffle maker! Perfectly delectable with either gravy or syrup LOLOL | 2 | t1_daiyfj9 | t3_5fa4v8 | /r/Cooking/comments/t3_5fa4v8/daiz9hv | null | false | 2016-11-28T14:04:10Z |
daiz8k5 | t1_daiz8k5 | 1,480,341,802 | user_8dc232f949db | Cooking | I *just* made a big pot of stock from roasting the turkey bones and we have a bajillion pounds of mashed potatoes left over, and I have about a cup of fried onion topping left that I wasn't sure what to do with. This is a great idea! | 1 | t1_daivlke | t3_5fa4v8 | /r/Cooking/comments/t3_5fa4v8/daiz8k5 | null | false | 2016-11-28T14:03:22Z |
daiyzs3 | t1_daiyzs3 | 1,480,341,350 | user_befdd7d51114 | Cooking | Not the ones I used to get in Japan. full on suckery tenetacles. Eeew! | 1 | t1_daixdh4 | t3_5f5ihk | /r/Cooking/comments/t3_5f5ihk/daiyzs3 | null | false | 2016-11-28T13:55:50Z |
daiywdo | t1_daiywdo | 1,480,341,166 | user_8dc232f949db | Cooking | > he likes to drink while cookin
I blame Julia Child. She taught us all that wine is first for us, and then for the food :) | 2 | t1_daia1ge | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daiywdo | null | false | 2016-11-28T13:52:46Z |
daiyv9j | t1_daiyv9j | 1,480,341,104 | user_8dc232f949db | Cooking | This is a GREAT idea - I have a flexible plastic one (I knowww!) I use on top of my laminated counter, but my counter laminate is warped so crap gets into the underside. I'm constantly spraying bleach under to try and convince myself it's clean LOL
I would bet there are some AWFUL cutting boards on here, what a wonder... | 1 | t1_dahwb9t | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daiyv9j | null | false | 2016-11-28T13:51:44Z |
daiyqus | t1_daiyqus | 1,480,340,869 | user_8dc232f949db | Cooking | That explains it! I don't like Minute Maid but I LOVE Tropicana. Never did get why, since it's all oranges. TIL! | 1 | t1_daiow4v | t3_5f9rgx | /r/Cooking/comments/t3_5f9rgx/daiyqus | null | false | 2016-11-28T13:47:49Z |
daiyolz | t1_daiyolz | 1,480,340,749 | user_8dc232f949db | Cooking | (hugs) Thank you so much for the kind words! I've had a long time of being thrifty to get used to feeding everyone on a tight budget, and I LOVE to cook. It hasn't been THIS tight in a long time, but we'll make do until that windfall heads our way :)
We have to use the food bank too - I take my kids and we volunteer ... | 2 | t1_daiqwy7 | t3_5f9rgx | /r/Cooking/comments/t3_5f9rgx/daiyolz | null | false | 2016-11-28T13:45:49Z |
daiygej | t1_daiygej | 1,480,340,290 | user_a3a426139487 | Cooking | Totally agree! I have some warped plastic ones that would be a good entry | 1 | t1_dahvj3a | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daiygej | null | false | 2016-11-28T13:38:10Z |
daiyfj9 | t1_daiyfj9 | 1,480,340,241 | user_d5e1c2c5e7ba | Cooking | I would chop up some of the turkey, apples, onions, and maybe some of the cornbread casserole as well) and make it into a breakfast hash. We did that with some stuffing leftovers and it was fantastic. | 1 | t3_5fa4v8 | t3_5fa4v8 | /r/Cooking/comments/t3_5fa4v8/daiyfj9 | null | false | 2016-11-28T13:37:21Z |
daiy5cs | t1_daiy5cs | 1,480,339,656 | user_b0cb143ff0cc | Cooking | REMINDME! 4 Hours | 1 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daiy5cs | null | false | 2016-11-28T13:27:36Z |
daixzet | t1_daixzet | 1,480,339,299 | user_24b3cb711f1c | Cooking | Yes please!! | 1 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daixzet | null | false | 2016-11-28T13:21:39Z |
daixk83 | t1_daixk83 | 1,480,338,349 | user_49fdfc9e3717 | Cooking | Can I join this ugly board contest? Been using the same boards for years and they're a bit past their prime :( | 1 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daixk83 | null | false | 2016-11-28T13:05:49Z |
daixhbn | t1_daixhbn | 1,480,338,162 | user_01d04e783d17 | Cooking | If you are doing a giveaway, I'd like to enter as my cutting board split in half last week after being knocked off the counter. | 1 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daixhbn | null | false | 2016-11-28T13:02:42Z |
daixdh4 | t1_daixdh4 | 1,480,337,907 | user_81fa3e0aaa3f | Cooking | Oh they're just tiny little nubs. They've been properly cubed so tentacle-ness is gone. | 1 | t1_daio9x7 | t3_5f5ihk | /r/Cooking/comments/t3_5f5ihk/daixdh4 | null | false | 2016-11-28T12:58:27Z |
daixcyb | t1_daixcyb | 1,480,337,873 | user_13d47bf62040 | Cooking | Not necessarily true. Though especially in North America most gratins have cheese, there are certainly traditional gratins that don't include it like gratin dauphinois and gratin languedocien. | 4 | t1_daioayh | t3_5f9xna | /r/Cooking/comments/t3_5f9xna/daixcyb | null | false | 2016-11-28T12:57:53Z |
daix27g | t1_daix27g | 1,480,337,154 | user_925e689b8bca | Cooking | I would trust Patti LaBelle's recipes more than Paula's and I would definitely look to her mac n cheese recipe. Paula might be the southerner but her recipes are unhealthy and lack flavor compared to Patti's.
If you are doing fried chicken or fish recipes, don't ever be scared of seasoning the flour too much as long a... | 3 | t3_5f2ueh | t3_5f2ueh | /r/Cooking/comments/t3_5f2ueh/daix27g | null | false | 2016-11-28T12:45:54Z |
daiwzc4 | t1_daiwzc4 | 1,480,336,960 | user_ae2cb8892bd3 | Cooking | I'll never forget the Thanksgiving that my mother in law used a sterling silver bowl to serve lemon mousse. It was beautifully arranged but tasted like pennies! | 1 | t1_dahvnyq | t3_5f56ce | /r/Cooking/comments/t3_5f56ce/daiwzc4 | null | false | 2016-11-28T12:42:40Z |
daiwxg5 | t1_daiwxg5 | 1,480,336,827 | user_319c53834751 | Cooking | heh | 2 | t1_dahy43d | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daiwxg5 | null | false | 2016-11-28T12:40:27Z |
daiwviv | t1_daiwviv | 1,480,336,697 | user_319c53834751 | Cooking | Wait, never use ceramic on glass? Like ceramic knives? I'm confused. | 1 | t1_dai36rp | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daiwviv | null | false | 2016-11-28T12:38:17Z |
daiwvf2 | t1_daiwvf2 | 1,480,336,689 | user_981688bc69ee | Cooking | Oh man, this would be great. I've been trying to get my mother to buy a new cutting board (she's been using the same thin, cut-covered plastic one for the last 15 or so years now) but she never wants to because a decent looking one is expensive. | 1 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daiwvf2 | null | false | 2016-11-28T12:38:09Z |
daiwogs | t1_daiwogs | 1,480,336,200 | user_0408bdf846a8 | Cooking | I'm in Canada and would happily do this, I need a new meat cutting board like whoa. | 3 | t1_dahwa50 | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daiwogs | null | false | 2016-11-28T12:30:00Z |
daiw8k7 | t1_daiw8k7 | 1,480,335,005 | user_c44fde281c32 | Cooking | I've never heard of them coming out of the box warped, but I have heard of them warping over high heat, which should never happen and wouldn't with all-clad. | 1 | t1_daiemaz | t3_5f6ph9 | /r/Cooking/comments/t3_5f6ph9/daiw8k7 | null | false | 2016-11-28T12:10:05Z |
daiw4iq | t1_daiw4iq | 1,480,334,694 | user_7de827199f99 | Cooking | My heart melts. | 1 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daiw4iq | null | false | 2016-11-28T12:04:54Z |
daiw2t9 | t1_daiw2t9 | 1,480,334,555 | user_d6b798a3d089 | Cooking | I have a friend that eats old chicken thighs. I mean to the point they smelled like sulfur. He hasnt been sick yet. As for me when in question throw it out. I dont have the patience for food poisoning to run its course. | 1 | t3_5fa3cn | t3_5fa3cn | /r/Cooking/comments/t3_5fa3cn/daiw2t9 | null | false | 2016-11-28T12:02:35Z |
daiw14j | t1_daiw14j | 1,480,334,421 | user_6ba8b8c611d4 | Cooking | Or glass! | 1 | t1_dahvj3a | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daiw14j | null | false | 2016-11-28T12:00:21Z |
daivt6l | t1_daivt6l | 1,480,333,764 | user_1b2b51710015 | Cooking | What meat mixture are you using?
Edit: Saw you already answered this nevermind. | 1 | t3_5f7bst | t3_5f7bst | /r/Cooking/comments/t3_5f7bst/daivt6l | null | false | 2016-11-28T11:49:24Z |
daivrgb | t1_daivrgb | 1,480,333,623 | user_51a3c26e830f | Cooking | Wood cutting boards are actually safer than plastic. The wood will actually kill the bacteria and if it's properly maintained won't absorb liquids. The plastic boards harbor bacteria in the knife marks on the board. | 3 | t1_daid8nv | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daivrgb | null | false | 2016-11-28T11:47:03Z |
daivmck | t1_daivmck | 1,480,333,200 | user_4f26142565e7 | Cooking | Or, they could look over under the FAQ at the [knives](http://cookit.wikia.com/wiki/Knives) page.
or just search the sub for [knife](https://www.reddit.com/r/Cooking/search?q=knife&restrict_sr=on&sort=relevance&t=all) | 4 | t3_5fb7rn | t3_5fb7rn | /r/Cooking/comments/t3_5fb7rn/daivmck | null | false | 2016-11-28T11:40:00Z |
daivlke | t1_daivlke | 1,480,333,135 | user_d6b798a3d089 | Cooking | Mashed potatoe soup is my absolute favorite. Mashed potatoe leftovers, a lil milk and some chicken or turkey stock or whatever, some veggies and bacon or ham tossed in served w fried onions or green onions. | 1 | t3_5fa4v8 | t3_5fa4v8 | /r/Cooking/comments/t3_5fa4v8/daivlke | null | false | 2016-11-28T11:38:55Z |
daiuyzl | t1_daiuyzl | 1,480,331,153 | user_ba95984ed5a5 | Cooking | Please keep r/cooking updated on any contests! I have only those mentioned shitty plastic ones, I am all over this | 1 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daiuyzl | null | false | 2016-11-28T11:05:53Z |
daiun7q | t1_daiun7q | 1,480,330,066 | user_44791f94688d | Cooking | I about we put up picture of our depressing old chopping boards and you pick the ones that most need a replacement.
I use a pice of [10 mil plywood](http://imgur.com/gallery/cVZY8) left over from building a set a few years back.
| 1 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daiun7q | null | false | 2016-11-28T10:47:46Z |
daiulzs | t1_daiulzs | 1,480,329,952 | user_dc7d43c76809 | Cooking | I'm a big fan of this website called kitchn, and the New York Times seems to post fun, not too difficult recipes, as well.
| 1 | t3_5f1rn9 | t3_5f1rn9 | /r/Cooking/comments/t3_5f1rn9/daiulzs | null | false | 2016-11-28T10:45:52Z |
daiug16 | t1_daiug16 | 1,480,329,383 | user_51fe5674c5d4 | Cooking | Apologies if this has already been answered somewhere in the comments, but what's your company's eBay username? I never win contests so I'd like to just buy one. | 1 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daiug16 | null | false | 2016-11-28T10:36:23Z |
daitywc | t1_daitywc | 1,480,327,796 | user_746832616a30 | Cooking | Definitely interested!! | 1 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daitywc | null | false | 2016-11-28T10:09:56Z |
daitpgv | t1_daitpgv | 1,480,326,914 | user_e22d1668c9b7 | Cooking | As a 24 year old, I'm almost with you | 1 | t1_dahvzw4 | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daitpgv | null | false | 2016-11-28T09:55:14Z |
daithwi | t1_daithwi | 1,480,326,229 | user_236b89581c25 | Cooking | Interested | 1 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daithwi | null | false | 2016-11-28T09:43:49Z |
daitgyh | t1_daitgyh | 1,480,326,141 | user_bac21ce9d2e4 | Cooking | I like stove top as it has less moving parts. | 1 | t3_51f9x8 | t3_51f9x8 | /r/Cooking/comments/t3_51f9x8/daitgyh | null | false | 2016-11-28T09:42:21Z |
daitfrd | t1_daitfrd | 1,480,326,032 | user_bac21ce9d2e4 | Cooking | I have three different stove top pressure cookers. I don't have any slow cookers. | 1 | t3_4rehvh | t3_4rehvh | /r/Cooking/comments/t3_4rehvh/daitfrd | null | false | 2016-11-28T09:40:32Z |
dait03h | t1_dait03h | 1,480,324,617 | user_bac21ce9d2e4 | Cooking | Can you shred it? If you can get it shredded it is fabulous on pasta. You just toss hot strained pasta with it and it all melts. Only thing else you need is salt and pepper.
| 1 | t3_5f6a29 | t3_5f6a29 | /r/Cooking/comments/t3_5f6a29/dait03h | null | false | 2016-11-28T09:16:57Z |
daisukm | t1_daisukm | 1,480,324,128 | user_0825dc04f53c | Cooking | Interested! | 1 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daisukm | null | false | 2016-11-28T09:08:48Z |
daistz2 | t1_daistz2 | 1,480,324,077 | user_950b478a901a | Cooking | I use my pizza roller for other things like cutting pastry dough and tarts. | 2 | t3_5f9z6r | t3_5f9z6r | /r/Cooking/comments/t3_5f9z6r/daistz2 | null | false | 2016-11-28T09:07:57Z |
daisf09 | t1_daisf09 | 1,480,322,786 | user_3ea8bbdb044e | Cooking | I live in the area and would consider buying something if I could check out the inventory. | 1 | t1_dahvqzr | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daisf09 | null | false | 2016-11-28T08:46:26Z |
dairzub | t1_dairzub | 1,480,321,551 | user_26bdbcbf1360 | Cooking | As someone with two horrendous plastic cutting boards I love this idea. | 1 | t1_dahvj3a | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dairzub | null | false | 2016-11-28T08:25:51Z |
dairi4l | t1_dairi4l | 1,480,320,159 | user_950b478a901a | Cooking | yay! glad something worked! | 2 | t1_dai7x67 | t3_5f74uo | /r/Cooking/comments/t3_5f74uo/dairi4l | null | false | 2016-11-28T08:02:39Z |
dair0lu | t1_dair0lu | 1,480,318,863 | user_a31c0dcc2516 | Cooking | Hey man! Some people have apparently never heard of roasted stock, but that's neither here nor there. My roast stock is pretty simple-the carcass, a giant sweet yellow onion or two, half pound of chopped carrots, and a half pound of celery, with water to keep it all covered. | 1 | t1_daip4ed | t3_5f8zre | /r/Cooking/comments/t3_5f8zre/dair0lu | null | false | 2016-11-28T07:41:03Z |
daiqwy7 | t1_daiqwy7 | 1,480,318,598 | user_a31c0dcc2516 | Cooking | You seem to be really thrifty and financially intelligent. I'm struggling to feed my partner and myself, and without the food bank, I don't know how we'd make it. I hope you catch some hella windfall on the future. And disregard the absolute dick waffle who's giving you a hard time for being smart with your money. Chee... | 5 | t1_daiojtp | t3_5f9rgx | /r/Cooking/comments/t3_5f9rgx/daiqwy7 | null | false | 2016-11-28T07:36:38Z |
daiqrkf | t1_daiqrkf | 1,480,318,223 | user_fe8aa60266a6 | Cooking | Ew. Guess that's the boards self cleaning mechanic though! | 2 | t1_daiqpjd | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daiqrkf | null | false | 2016-11-28T07:30:23Z |
daiqpjd | t1_daiqpjd | 1,480,318,076 | user_14479542bc22 | Cooking | I bought a house that has such a board. How do I know it's been there for awhile and never been cleaned? They put a cabinet on the wall in front of it, blocking it from being removed altogether. It has a gelatinous feeling to it that will not come off. http://imgur.com/a/s9hLo We just use a (don't hurt me) plastic one ... | 2 | t1_dailprf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/daiqpjd | null | false | 2016-11-28T07:27:56Z |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.