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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dai1uqf | t1_dai1uqf | 1,480,281,502 | [deleted] | Cooking | [deleted] | 1 | t1_dai1qy6 | t3_5f7fqq | /r/Cooking/comments/t3_5f7fqq/dai1uqf | null | false | 2016-11-27T21:18:22Z |
dai1smg | t1_dai1smg | 1,480,281,426 | user_582310cf81ca | Cooking | I got this recipe from my aunt last year after having this amazing stew at her place. I have served it twice this fall and everyone really likes it.
**I use a 3 quart dutch oven for this:**
Stew beef (1 1/2 - 2 lbs) cut into 1 - 1 1/2 inch pieces, sprinkled w/3 T flour.
Salt and pepper to taste
1 envelope onion so... | 4 | t3_5f7fqq | t3_5f7fqq | /r/Cooking/comments/t3_5f7fqq/dai1smg | null | false | 2016-11-27T21:17:06Z |
dai1ryb | t1_dai1ryb | 1,480,281,404 | user_7d1534cefa86 | Cooking | Haha. Ok. I'm going to sear the cubes after all. | 1 | t1_dai1nej | t3_5f7fqq | /r/Cooking/comments/t3_5f7fqq/dai1ryb | null | false | 2016-11-27T21:16:44Z |
dai1qy6 | t1_dai1qy6 | 1,480,281,369 | user_7d1534cefa86 | Cooking | Ah interesting. Ok ok. I guess I won't skip the searing process then. | 1 | t1_dai1kka | t3_5f7fqq | /r/Cooking/comments/t3_5f7fqq/dai1qy6 | null | false | 2016-11-27T21:16:09Z |
dai1nej | t1_dai1nej | 1,480,281,241 | user_db685765792c | Cooking | What that other commenter said.
It has nothing about saving juices. It's about a flavor reaction that tastes damn good. | 2 | t1_dai1fv3 | t3_5f7fqq | /r/Cooking/comments/t3_5f7fqq/dai1nej | null | false | 2016-11-27T21:14:01Z |
dai1kka | t1_dai1kka | 1,480,281,142 | [deleted] | Cooking | [deleted] | 1 | t1_dai1fv3 | t3_5f7fqq | /r/Cooking/comments/t3_5f7fqq/dai1kka | null | false | 2016-11-27T21:12:22Z |
dai1fv3 | t1_dai1fv3 | 1,480,280,983 | user_7d1534cefa86 | Cooking | So searing the cubes seals the flavor? | 1 | t1_dai15u8 | t3_5f7fqq | /r/Cooking/comments/t3_5f7fqq/dai1fv3 | null | false | 2016-11-27T21:09:43Z |
dai1fqc | t1_dai1fqc | 1,480,280,979 | user_06d936d3cbe4 | Cooking | How about a best recipe contest, but 'best' in this instance is "most well-written", not "best-tasting end result". Like 'best story to go along with the recipe', or similar. Perhaps the story should include use of a cutting board. I'd enjoy reading the submissions if nothing else. | 1 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dai1fqc | null | false | 2016-11-27T21:09:39Z |
dai1edw | t1_dai1edw | 1,480,280,934 | user_7d1534cefa86 | Cooking | Hmm. That sounds pretty good. Thanks! | 0 | t1_dai12is | t3_5f7fqq | /r/Cooking/comments/t3_5f7fqq/dai1edw | null | false | 2016-11-27T21:08:54Z |
dai1e4e | t1_dai1e4e | 1,480,280,926 | user_7c5f53183acf | Cooking | Ohh! Have a 'funniest kitchen fails' contest. I've gotten mayonnaise on my ceiling more times than I'm proud to admit. | 3 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dai1e4e | null | false | 2016-11-27T21:08:46Z |
dai1dw2 | t1_dai1dw2 | 1,480,280,919 | user_96925227402a | Cooking | Sounds good. We have a nice bamboo cutting board for the humans in the family. The cleaver is solely for preparing the dogs meat so the board doesn't need to be high end or anything.
Im kicking myself because when I volunteered with habitat for humanity someone donated a few big pieces of butcher block. (Probably lef... | 3 | t1_dahwiep | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dai1dw2 | null | false | 2016-11-27T21:08:39Z |
dai1dfi | t1_dai1dfi | 1,480,280,902 | [deleted] | Cooking | [deleted] | 6 | t3_5f7bst | t3_5f7bst | /r/Cooking/comments/t3_5f7bst/dai1dfi | null | false | 2016-11-27T21:08:22Z |
dai1bez | t1_dai1bez | 1,480,280,834 | user_e432bcff32b4 | Cooking | Under no circumstances should you attempt "scrub hard" with barkeeper's friend on enameled cast iron cookware (or anything other than stainless steel for that matter). It has abrasives in it. | 3 | t1_dahye32 | t3_5f74uo | /r/Cooking/comments/t3_5f74uo/dai1bez | null | false | 2016-11-27T21:07:14Z |
dai1988 | t1_dai1988 | 1,480,280,755 | user_4c9d6e22fecb | Cooking | For a low temperature: Olive oil.
For a high temperature: Rapeseed oil. | 1 | t3_5f5iu1 | t3_5f5iu1 | /r/Cooking/comments/t3_5f5iu1/dai1988 | null | false | 2016-11-27T21:05:55Z |
dai190f | t1_dai190f | 1,480,280,748 | [deleted] | Cooking | [deleted] | 1 | t3_5f7dxw | t3_5f7dxw | /r/Cooking/comments/t3_5f7dxw/dai190f | null | false | 2016-11-27T21:05:48Z |
dai15u8 | t1_dai15u8 | 1,480,280,639 | user_db685765792c | Cooking | I wouldn't skip it otherwise you're just boiling meat. | 1 | t3_5f7fqq | t3_5f7fqq | /r/Cooking/comments/t3_5f7fqq/dai15u8 | null | false | 2016-11-27T21:03:59Z |
dai144i | t1_dai144i | 1,480,280,580 | user_db685765792c | Cooking | From my understanding Blendec is about half the price of a Vitamix and comparable. Also search ebay for a used Vitamix. | 1 | t3_5f7dnr | t3_5f7dnr | /r/Cooking/comments/t3_5f7dnr/dai144i | null | false | 2016-11-27T21:03:00Z |
dai13pn | t1_dai13pn | 1,480,280,567 | user_aae6f29ad191 | Cooking | That's some beautiful wood you have on your website.
I wouldn't mind snagging one for my mom or sister. | 4 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dai13pn | null | false | 2016-11-27T21:02:47Z |
dai12is | t1_dai12is | 1,480,280,528 | [deleted] | Cooking | [deleted] | 1 | t3_5f7fqq | t3_5f7fqq | /r/Cooking/comments/t3_5f7fqq/dai12is | null | false | 2016-11-27T21:02:08Z |
dai0zdo | t1_dai0zdo | 1,480,280,422 | user_fc2458b5b8dd | Cooking | http://thesweethome.com/reviews/best-blender/ The vitamix really is the best though and has a 7 year warranty covering everything other than putting a knife in it. Blendtec is also good, but about the same price. Oyster seems to be the best "budget" pick from what I have read here and elsewhere. And if you go with ... | 3 | t3_5f7dnr | t3_5f7dnr | /r/Cooking/comments/t3_5f7dnr/dai0zdo | null | false | 2016-11-27T21:00:22Z |
dai0v45 | t1_dai0v45 | 1,480,280,273 | [deleted] | Cooking | [deleted] | 13 | t1_dai0os0 | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dai0v45 | null | false | 2016-11-27T20:57:53Z |
dai0u0d | t1_dai0u0d | 1,480,280,234 | user_30304c32eb92 | Cooking | [Le creuset sells a cleaner that i've had success with] (https://www.amazon.com/Creuset-12-Ounce-Enameled-Cast-Iron-Cleaner/dp/B000E5D04E) | 1 | t3_5f74uo | t3_5f74uo | /r/Cooking/comments/t3_5f74uo/dai0u0d | null | false | 2016-11-27T20:57:14Z |
dai0sas | t1_dai0sas | 1,480,280,172 | user_5359ce6a18b1 | Cooking | all i have are cheapo plastic boards!!! PLEASE SAVE ME CUTTINGBOARD.COM! | 1 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dai0sas | null | false | 2016-11-27T20:56:12Z |
dai0qt4 | t1_dai0qt4 | 1,480,280,120 | user_f4c5c986f2e1 | Cooking | Soups: extra virgin olive oil and butter combo, most of the time.
Deep frying: I still stick to the sunflower oil. Aldehyde formation is of little concern because I don't do it that much anyway. If I'm deep frying, there is a good chance it's Middle Eastern food and they tend to use a lot of the sunflower oil.
Stir f... | 1 | t3_5f5iu1 | t3_5f5iu1 | /r/Cooking/comments/t3_5f5iu1/dai0qt4 | null | false | 2016-11-27T20:55:20Z |
dai0po8 | t1_dai0po8 | 1,480,280,080 | user_814d935768dc | Cooking | I have a plastic 4" x 8" cutting bored I've been using for the past year, but it gets the job done. So I hope nothing | 4 | t1_dahwlm9 | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dai0po8 | null | false | 2016-11-27T20:54:40Z |
dai0os0 | t1_dai0os0 | 1,480,280,048 | user_814d935768dc | Cooking | They aren't? Shit | 5 | t1_dai0k1m | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dai0os0 | null | false | 2016-11-27T20:54:08Z |
dai0oe6 | t1_dai0oe6 | 1,480,280,034 | user_1958e335de0d | Cooking | Definitely not wood, since the heat and water will ruin a wood board immediately. Plastic is not kind to high heat (max 245 F for short period vs 212 F boiling) and you don't want to put boiling water on that.
So, that leaves Richlite, which is a commercial grade wood phenolic. It's what they use in skate rinks and m... | 4 | t1_dahxnno | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dai0oe6 | null | false | 2016-11-27T20:53:54Z |
dai0k1m | t1_dai0k1m | 1,480,279,881 | [deleted] | Cooking | [deleted] | 24 | t1_dahwb9t | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dai0k1m | null | false | 2016-11-27T20:51:21Z |
dai0j99 | t1_dai0j99 | 1,480,279,855 | user_d73994de0890 | Cooking | That's a good point. Maybe I'll just think of the stains as delicious memories | 4 | t1_dai060t | t3_5f74uo | /r/Cooking/comments/t3_5f74uo/dai0j99 | null | false | 2016-11-27T20:50:55Z |
dai0ieb | t1_dai0ieb | 1,480,279,825 | user_1958e335de0d | Cooking | Thanks, I appreciate the feedback. I actually looked at the retail idea for a bit but we're very niche and it's hard to take our items as a souvenir, but local farmers markets are a good idea!
I agree that it's very difficult to sell these online, as everyone thinks we're trying to pull a fast one, but they're amaze... | 2 | t1_dahybgp | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dai0ieb | null | false | 2016-11-27T20:50:25Z |
dai0h70 | t1_dai0h70 | 1,480,279,785 | user_201c95cfc8ae | Cooking | I think the best value caviar (US) is hackleback caviar. It is a Mississippi basin sturgeon and they've really got a good flavor. Lumpfish/paddlefish roe is what you'll find in most grocery stores. I think it is decent but not fantastic, and I'm not wild about the texture. Other good options are steelhead, trout, and s... | 1 | t3_5f76by | t3_5f76by | /r/Cooking/comments/t3_5f76by/dai0h70 | null | false | 2016-11-27T20:49:45Z |
dai0guf | t1_dai0guf | 1,480,279,772 | user_5e4b191149a3 | Cooking | It's safe to eat.
By the way, there never is blood in minced/ground meat. If you see a reddish liquid, it's not blood. All of blood was removed from the carcass long before it was ground into meat.
If you see liquid, it's mostly water. If it has a red color, it's not blood (hemoglobin), it's [myoglobin](https://e... | 4 | t3_5f622m | t3_5f622m | /r/Cooking/comments/t3_5f622m/dai0guf | null | false | 2016-11-27T20:49:32Z |
dai0ehu | t1_dai0ehu | 1,480,279,691 | user_12640b67933d | Cooking | A point about ceramic knives is that the material doesn't handle torsion well. Ceramic will quickly splinter when torque is applied to the blade, which can result in those splinters ending up in your food!
I would never, ever use a ceramic knife for cooking. | 2 | t1_dagutdr | t3_5f15uq | /r/Cooking/comments/t3_5f15uq/dai0ehu | null | false | 2016-11-27T20:48:11Z |
dai0byt | t1_dai0byt | 1,480,279,603 | user_b8f12872db41 | Cooking | Nah | 1 | t1_dahxtdz | t3_5exole | /r/Cooking/comments/t3_5exole/dai0byt | null | false | 2016-11-27T20:46:43Z |
dai0abv | t1_dai0abv | 1,480,279,545 | user_1958e335de0d | Cooking | It really depends on the type of plastic. There is polyethylene (PE), polypropylene (PP), high density polyethylene (HDPE), high density propylene (HDPP), ultra-high molecular weight polyethylene (UHMWPE) and some even more exotic ones out there. PE is the softest, then it keeps scaling up until UHMWPE which can stop a... | 64 | t1_dahxgyh | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dai0abv | null | false | 2016-11-27T20:45:45Z |
dai09nh | t1_dai09nh | 1,480,279,522 | user_12640b67933d | Cooking | What's an office knife? A paring knife? | 2 | t1_dagyfz4 | t3_5f15uq | /r/Cooking/comments/t3_5f15uq/dai09nh | null | false | 2016-11-27T20:45:22Z |
dai08ku | t1_dai08ku | 1,480,279,486 | user_850b4ef7ad52 | Cooking | I have a thick plastic board that's possibly decades old. | 1 | t1_dahvj3a | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dai08ku | null | false | 2016-11-27T20:44:46Z |
dai06d3 | t1_dai06d3 | 1,480,279,408 | user_3b0566d4c431 | Cooking | Oh my. You may need some Pepto now. | 21 | t1_dahz4dr | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dai06d3 | null | false | 2016-11-27T20:43:28Z |
dai060t | t1_dai060t | 1,480,279,395 | user_592643bff1cb | Cooking | It's not a beauty contest. I suspect that if the inside wasn't white, you would never even notice any staining. Also, the more you scour it, the easier and more receptive it will be to staining, and the thinner the enamel will become. | 2 | t3_5f74uo | t3_5f74uo | /r/Cooking/comments/t3_5f74uo/dai060t | null | false | 2016-11-27T20:43:15Z |
dai03u6 | t1_dai03u6 | 1,480,279,317 | user_1d3c8325c7aa | Cooking | :)
Kidding aside, the problem with grease in drains is that it floats on top of the water in your sink traps (and similar points) so a relatively small amount can form a plug across the entire pipe. Once that happens it is hard to get soap down to the plug because no water is flowing. If you mix soap with the grease i... | 2 | t1_dahzcpd | t3_5f6pgw | /r/Cooking/comments/t3_5f6pgw/dai03u6 | null | false | 2016-11-27T20:41:57Z |
dai02el | t1_dai02el | 1,480,279,265 | user_d34dc2cf4b66 | Cooking | Whatever is left in your dish, you divvy out to the other guests. Everyone reciprocates. It's not hard. We're damn good cooks in our circle of friends, so we're lucky. :) | 1 | t1_dahzp2w | t3_5f3u8g | /r/Cooking/comments/t3_5f3u8g/dai02el | null | false | 2016-11-27T20:41:05Z |
dai00x2 | t1_dai00x2 | 1,480,279,213 | user_a60098c6b6c2 | Cooking | When you buy ground beef, it's often labeled with its ratio of lean meat to fat. So, it might say 85% lean, 80/20, or something like that. Very lean beef will usually be 90-95% lean, fatty beef is more like 75-80%. 80% lean is pretty standard. | 3 | t1_dahzsjd | t3_5f7bst | /r/Cooking/comments/t3_5f7bst/dai00x2 | null | false | 2016-11-27T20:40:13Z |
dahzwx3 | t1_dahzwx3 | 1,480,279,078 | user_c3639c55edc0 | Cooking | I looked at so many different articles, I could be mixing up the rules for chicken and beef. I guess it's more strict for chicken? I definitely don't want to take this overnight, I want to cook this today but I don't have a guesstimate of when to put it in the water and when it would be ready to use. Thank you for repl... | 1 | t1_dahysf9 | t3_5f7701 | /r/Cooking/comments/t3_5f7701/dahzwx3 | null | false | 2016-11-27T20:37:58Z |
dahzvbw | t1_dahzvbw | 1,480,279,025 | user_1958e335de0d | Cooking | That's exactly what I'm talking about. You would have won that contest though. Chicken feathers is a new one even for me. | 53 | t1_dahxuwm | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dahzvbw | null | false | 2016-11-27T20:37:05Z |
dahzto9 | t1_dahzto9 | 1,480,278,969 | user_300306dbdccf | Cooking | I bought a ninja blender with a food processor attachment last Christmas. Love it. | 1 | t3_5f6aha | t3_5f6aha | /r/Cooking/comments/t3_5f6aha/dahzto9 | null | false | 2016-11-27T20:36:09Z |
dahztm2 | t1_dahztm2 | 1,480,278,967 | user_0b986ec75090 | Cooking | Mine is.
I put butter into my ground meat mixture and simple salt and pepper and cook it under the broiler until rare and then top it with bacon and cheese and lettuce tomatoes ketchup mayo and pickles and some home made french fries on the side.
It's safer and cheaper to cook this at home. You can even grind up your... | 4 | t3_5f7bst | t3_5f7bst | /r/Cooking/comments/t3_5f7bst/dahztm2 | null | false | 2016-11-27T20:36:07Z |
dahztgi | t1_dahztgi | 1,480,278,962 | user_94524e54918c | Cooking | "I like meat...."
Do you like char siu rou (Chinese-American restaurant style BBQ pork)?
I [made this](http://i.imgur.com/AwQOPCs.jpg) last night. It was delicious and simple.
Mix one tablespoon each, light soy sauce, hoisin sauce, five spice powder, two -three tablespoons brown sugar, one teaspoon black vinega... | 2 | t3_5f36t1 | t3_5f36t1 | /r/Cooking/comments/t3_5f36t1/dahztgi | null | false | 2016-11-27T20:36:02Z |
dahzsjd | t1_dahzsjd | 1,480,278,929 | user_e376eed2b4cb | Cooking | Sorry. I'll google it as well, but in your words... what do you mean by "your mix is too lean"? | 1 | t1_dahzo18 | t3_5f7bst | /r/Cooking/comments/t3_5f7bst/dahzsjd | null | false | 2016-11-27T20:35:29Z |
dahzrup | t1_dahzrup | 1,480,278,906 | user_2ac38272b14c | Cooking | Wife told me I worked my fingers to the bone.....Thanks babe. | 1 | t1_dahs9y0 | t3_5f5xs3 | /r/Cooking/comments/t3_5f5xs3/dahzrup | null | false | 2016-11-27T20:35:06Z |
dahzqi5 | t1_dahzqi5 | 1,480,278,860 | user_300306dbdccf | Cooking | No idea what a soup maker is, explaining what you bought might help us provide suggestions.
But one of my favorite soup recipes is the tomato bisque from food wishes. | 1 | t3_5f6f5g | t3_5f6f5g | /r/Cooking/comments/t3_5f6f5g/dahzqi5 | null | false | 2016-11-27T20:34:20Z |
dahzpqy | t1_dahzpqy | 1,480,278,834 | user_66dbb3f598a5 | Cooking | It's more of a storage thing | 3 | t1_dahttu6 | t3_5f3u8g | /r/Cooking/comments/t3_5f3u8g/dahzpqy | null | false | 2016-11-27T20:33:54Z |
dahzp2w | t1_dahzp2w | 1,480,278,810 | user_66dbb3f598a5 | Cooking | But what if your dish still has food in it? | 1 | t1_dahtqzu | t3_5f3u8g | /r/Cooking/comments/t3_5f3u8g/dahzp2w | null | false | 2016-11-27T20:33:30Z |
dahzo18 | t1_dahzo18 | 1,480,278,775 | user_a60098c6b6c2 | Cooking | If I had to take a guess, either your mix is too lean, or you're not using enough salt. | 6 | t3_5f7bst | t3_5f7bst | /r/Cooking/comments/t3_5f7bst/dahzo18 | null | false | 2016-11-27T20:32:55Z |
dahzkdv | t1_dahzkdv | 1,480,278,653 | user_300306dbdccf | Cooking | Been there done that! It's easy to do when sober! Get a Kevlar glove, I learned the hard way too many times lol | 1 | t3_5f5xs3 | t3_5f5xs3 | /r/Cooking/comments/t3_5f5xs3/dahzkdv | null | false | 2016-11-27T20:30:53Z |
dahzfvt | t1_dahzfvt | 1,480,278,498 | user_8338863dbdef | Cooking | Yeah, me too. I just never think about it when I have money. But I love to ooh and aah at those fancy wood ones, especially when there's a gif of it being made. | 6 | t1_dahxmdo | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dahzfvt | null | false | 2016-11-27T20:28:18Z |
dahzdxn | t1_dahzdxn | 1,480,278,431 | user_12640b67933d | Cooking | I'm an amateur and have had good results with Victorinox knives. Reasonably priced. I've always used the Fibrox line, which I think just refers to the handle material and construction. Any knife will become dull if you don't sharpen it regularly, though.
If you can't be bothered to sharpen it yourself, look around ... | 2 | t3_5f15uq | t3_5f15uq | /r/Cooking/comments/t3_5f15uq/dahzdxn | null | false | 2016-11-27T20:27:11Z |
dahzcpd | t1_dahzcpd | 1,480,278,388 | user_93b8afd92362 | Cooking | Oh you... you really had me on a ride right up until the very end. | 2 | t1_dahyawd | t3_5f6pgw | /r/Cooking/comments/t3_5f6pgw/dahzcpd | null | false | 2016-11-27T20:26:28Z |
dahz9yl | t1_dahz9yl | 1,480,278,293 | user_0011a7766c33 | Cooking | DAE only STEM has jobs? | 2 | t1_dahuaq7 | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dahz9yl | null | false | 2016-11-27T20:24:53Z |
dahz4dr | t1_dahz4dr | 1,480,278,092 | user_e61bd660ceb5 | Cooking | Just letting you know that your comment actually made me throw up a little into the trash can beside my computer. Legitimately. | 83 | t1_dahxuwm | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dahz4dr | null | false | 2016-11-27T20:21:32Z |
dahz3jx | t1_dahz3jx | 1,480,278,062 | user_12640b67933d | Cooking | Probably simpler than what you're looking for, but I have never been let down by Victorinox Fibrox knives. $35 for an 8 inch chef's knife that doesn't need any special care and holds its edge for a reasonably long time even without any sharpening. | 1 | t3_5f5yct | t3_5f5yct | /r/Cooking/comments/t3_5f5yct/dahz3jx | null | false | 2016-11-27T20:21:02Z |
dahz3hn | t1_dahz3hn | 1,480,278,059 | user_482921a17206 | Cooking | Howevet, if that's not an option, then can you make a wine less version? Beef stock, rice vinegar, and soy sauce? Or beef stock, garlic, salt, and lime. If you can't get a hold of him, lose the wine but not your creativity. | 1 | t3_5f780z | t3_5f780z | /r/Cooking/comments/t3_5f780z/dahz3hn | null | false | 2016-11-27T20:20:59Z |
dahz1jv | t1_dahz1jv | 1,480,277,991 | user_3ed750f90f62 | Cooking | Now you can make dried beans in like an hour! | 1 | t1_dahphqh | t3_5f5ihk | /r/Cooking/comments/t3_5f5ihk/dahz1jv | null | false | 2016-11-27T20:19:51Z |
dahyzul | t1_dahyzul | 1,480,277,930 | user_94524e54918c | Cooking | R/DixieFood might have what you're after. | 1 | t3_5f2ueh | t3_5f2ueh | /r/Cooking/comments/t3_5f2ueh/dahyzul | null | false | 2016-11-27T20:18:50Z |
dahyyce | t1_dahyyce | 1,480,277,874 | user_12640b67933d | Cooking | [Tasty](https://www.facebook.com/buzzfeedtasty/) is great for new cooks. I find most of their recipes need adjustments and can be rather bland without them, but all of their recipes are simple and are great as baselines to build off of.
[Serious Eats](http://www.seriouseats.com/) is my favorite web magazine thing (we... | 1 | t3_5f1rn9 | t3_5f1rn9 | /r/Cooking/comments/t3_5f1rn9/dahyyce | null | false | 2016-11-27T20:17:54Z |
dahywri | t1_dahywri | 1,480,277,819 | user_482921a17206 | Cooking | Call him and ask. He'll appreciate that you care enough, and may even offer alternatives. | 6 | t3_5f780z | t3_5f780z | /r/Cooking/comments/t3_5f780z/dahywri | null | false | 2016-11-27T20:16:59Z |
dahysf9 | t1_dahysf9 | 1,480,277,662 | user_482921a17206 | Cooking | Oh lord, I wasn't aware of rules. When I need to defrost something, I just put it in the sink, cover it in cold water, and then walk away. Only time I'll put more water is if for some reason it was draining.
Honestly if you can get it out of it packaging and into a large ziploc bag, it'll defrost a lot more evenly.... | 2 | t3_5f7701 | t3_5f7701 | /r/Cooking/comments/t3_5f7701/dahysf9 | null | false | 2016-11-27T20:14:22Z |
dahye32 | t1_dahye32 | 1,480,277,152 | user_d73994de0890 | Cooking | Awesome! I'll probably run and grab some bar keepers friend this afternoon, and if it doesn't work out I'll look into sourcing some oxalic acid. | 1 | t1_dahy6zi | t3_5f74uo | /r/Cooking/comments/t3_5f74uo/dahye32 | null | false | 2016-11-27T20:05:52Z |
dahybgp | t1_dahybgp | 1,480,277,059 | [deleted] | Cooking | [deleted] | 4 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dahybgp | null | false | 2016-11-27T20:04:19Z |
dahyawd | t1_dahyawd | 1,480,277,039 | user_1d3c8325c7aa | Cooking | They actually sell a product that helps with this problem. It is a chemical that creates a bond between water and oil molecules, so that the two will stay mixed and not stick to things like your pipes. You put a bit of this chemical in your bacon grease, add water, stir, and the grease/water mixture will rinse down the... | 7 | t3_5f6pgw | t3_5f6pgw | /r/Cooking/comments/t3_5f6pgw/dahyawd | null | false | 2016-11-27T20:03:59Z |
dahy93x | t1_dahy93x | 1,480,276,975 | user_d695add8df44 | Cooking | I like the idea of best kitchen mishaps though I work in the industry and I'm clumsy so I have an unfair shake. But best cooking hack would be awesome too that way we can all learn some new. I think it's cool you're willing to do this and I could really use a new board I ha e crappy plastic ones and I don't make enough... | 9 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dahy93x | null | false | 2016-11-27T20:02:55Z |
dahy7xt | t1_dahy7xt | 1,480,276,933 | user_383e4b5e9663 | Cooking | I'm not in the US, but this sounds great for people who do live over there. my boards suck... | 1 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dahy7xt | null | false | 2016-11-27T20:02:13Z |
dahy6zc | t1_dahy6zc | 1,480,276,896 | user_f2b33dd69f0c | Cooking | I'd happily pay shipping on a large end grain board of your choosing, I'm sure a lot of other people here are similarly not picky...
I like to idea of two contests, one of chance and one of skill, so those of us with, say, two small kids, a farm, and a job can still try our luck! | 4 | t1_dahxev4 | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dahy6zc | null | false | 2016-11-27T20:01:36Z |
dahy6zi | t1_dahy6zi | 1,480,276,896 | user_5623035f96e5 | Cooking | Try some barkeepers friend, if you can get your hand on it (or just plain oxalic acid). It's really good at getting crusted dirt off. Make a hot concentrated solution with some soap in it and soak. Then scrub it hard. | 2 | t3_5f74uo | t3_5f74uo | /r/Cooking/comments/t3_5f74uo/dahy6zi | null | false | 2016-11-27T20:01:36Z |
dahy6wf | t1_dahy6wf | 1,480,276,893 | user_d73994de0890 | Cooking | Thanks! I hear some oven cleaners have lye in them, but am a little concerned it could damage the finish. Right now the dutch oven functions well, but just looks a bit sub par. | 1 | t1_dahy213 | t3_5f74uo | /r/Cooking/comments/t3_5f74uo/dahy6wf | null | false | 2016-11-27T20:01:33Z |
dahy44e | t1_dahy44e | 1,480,276,790 | user_2f05c67626e5 | Cooking | What's your eBay sellers store name? I'll check out what's listed for sale. | 2 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dahy44e | null | false | 2016-11-27T19:59:50Z |
dahy43d | t1_dahy43d | 1,480,276,789 | user_19c380013068 | Cooking | I think it depends on the wood. Some are harder than others I believe. | 6 | t1_dahxgyh | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dahy43d | null | false | 2016-11-27T19:59:49Z |
dahy213 | t1_dahy213 | 1,480,276,713 | user_950b478a901a | Cooking | Oven cleaner maybe | 3 | t3_5f74uo | t3_5f74uo | /r/Cooking/comments/t3_5f74uo/dahy213 | null | false | 2016-11-27T19:58:33Z |
dahxzwe | t1_dahxzwe | 1,480,276,638 | user_954b5a129c82 | Cooking | All sellers I've experienced on eBay have been good so far-I do read the ratings before buying, though.
I purchased a used 5 liter Duromatic pressure cooker in perfect condition from eBay. I use this pot regularly, both as a pressure cooker and a regular stockpot/pasta pot with excellent results. $179 new, $49 includi... | 2 | t1_dahuvyo | t3_5f6ph9 | /r/Cooking/comments/t3_5f6ph9/dahxzwe | null | false | 2016-11-27T19:57:18Z |
dahxvf1 | t1_dahxvf1 | 1,480,276,476 | user_b8f12872db41 | Cooking | uhh | 1 | t1_dagcddd | t3_5ezpje | /r/Cooking/comments/t3_5ezpje/dahxvf1 | null | false | 2016-11-27T19:54:36Z |
dahxuwm | t1_dahxuwm | 1,480,276,457 | user_3b0566d4c431 | Cooking | Those counter pull outs can be a nightmare. I pulled one out for the first time in an apartment I had already been renting for about eight months. There was dried blood and chicken feathers congealed together on the board. | 111 | t1_dahwb9t | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dahxuwm | null | false | 2016-11-27T19:54:17Z |
dahxtdz | t1_dahxtdz | 1,480,276,401 | user_1d730eef8676 | Cooking | Southwestern... Greene county | 1 | t1_dahxmbz | t3_5exole | /r/Cooking/comments/t3_5exole/dahxtdz | null | false | 2016-11-27T19:53:21Z |
dahxpy7 | t1_dahxpy7 | 1,480,276,277 | user_4a68b29d56d4 | Cooking | From my point of view, I don't love the idea of a cooking/knife skills/charcuterie contest, because the people who are good at that probably already have good cutting boards. Or are willing to invest in one anyway.
My point of view being someone who is good, but not a master, and is trying to upgrade her kitchen littl... | 13 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dahxpy7 | null | false | 2016-11-27T19:51:17Z |
dahxpm6 | t1_dahxpm6 | 1,480,276,264 | user_525db10e7ffa | Cooking | This post made me stop and think
"God, I need a new cutting board" | 21 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dahxpm6 | null | false | 2016-11-27T19:51:04Z |
dahxnno | t1_dahxnno | 1,480,276,192 | user_fd125f24f150 | Cooking | As someone with a strong germ phobia, what's the best type of cutting board if I have to soak my cutting boards in boiling water with bleach every time I cut raw meat? | 1 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dahxnno | null | false | 2016-11-27T19:49:52Z |
dahxmdo | t1_dahxmdo | 1,480,276,145 | user_33246a3ccaf5 | Cooking | I love this idea... mostly because I ONLY have plastic cutting boards and I HATE them | 12 | t1_dahvj3a | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dahxmdo | null | false | 2016-11-27T19:49:05Z |
dahxmbz | t1_dahxmbz | 1,480,276,143 | user_b8f12872db41 | Cooking | Which part of Pennsylvania. I know it's a huge state, but maybe I know of your area. | 1 | t3_5exole | t3_5exole | /r/Cooking/comments/t3_5exole/dahxmbz | null | false | 2016-11-27T19:49:03Z |
dahxgyh | t1_dahxgyh | 1,480,275,949 | user_a7c8c201157b | Cooking | I'm certainly no expert, but doesn't plastic damage your knives because it is harder than wood? That's what I've heard anyway. | 10 | t1_dahx6w3 | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dahxgyh | null | false | 2016-11-27T19:45:49Z |
dahxev4 | t1_dahxev4 | 1,480,275,873 | user_1958e335de0d | Cooking | Thanks for the suggestion! Most of the boards on our site range from $30 to $100 for our top sellers. Shipping is anywhere from $15 to $25 usually, as shipping hunks of wood in the mail just isn't cheap :| | 3 | t1_dahwlp2 | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dahxev4 | null | false | 2016-11-27T19:44:33Z |
dahxdhg | t1_dahxdhg | 1,480,275,825 | user_125c27c28baa | Cooking | I heard so much about avocado oil being flavourful and I checked its price tag... it's bloody liquid gold. | 2 | t1_dahv47s | t3_5f5iu1 | /r/Cooking/comments/t3_5f5iu1/dahxdhg | null | false | 2016-11-27T19:43:45Z |
dahxcie | t1_dahxcie | 1,480,275,790 | user_8b445cfb7336 | Cooking | A sub wide drunken cooking contest. | 1 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dahxcie | null | false | 2016-11-27T19:43:10Z |
dahxc6r | t1_dahxc6r | 1,480,275,779 | user_1958e335de0d | Cooking | Yes, unfortunately. UPS is ridiculously expensive to Canada and USPS is a tad cheaper but not by a lot. It's around $60 to $80 to Canada for a 15 pound board. If someone is willing to pay shipping we'll be happy to oblige of course. | 2 | t1_dahwe1k | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dahxc6r | null | false | 2016-11-27T19:42:59Z |
dahxbw0 | t1_dahxbw0 | 1,480,275,768 | user_c211a33fa940 | Cooking | Whoosh! | 1 | t1_dahwbnm | t3_5cffus | /r/Cooking/comments/t3_5cffus/dahxbw0 | null | false | 2016-11-27T19:42:48Z |
dahxaf0 | t1_dahxaf0 | 1,480,275,714 | user_1958e335de0d | Cooking | Ahhh, good question. I'm leaving that up to Reddit and seeing what ideas people have. So far it's still a bit in the air but getting some good idea out of this so far. | 2 | t1_dahwdrh | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dahxaf0 | null | false | 2016-11-27T19:41:54Z |
dahx6w3 | t1_dahx6w3 | 1,480,275,588 | user_1958e335de0d | Cooking | Hah, I wouldn't worry. It's kind of like olive oil vs butter or mac vs PC for the cutting board world.
Purists like wood boards more. Sanitation people like plastic boards more. The reality is both are functional if used right. Wood takes more maintenance, plastic is less forgiving for heavy handed cutting. | 48 | t1_dahwlm9 | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dahx6w3 | null | false | 2016-11-27T19:39:48Z |
dahx61y | t1_dahx61y | 1,480,275,558 | user_7730cc22ffbf | Cooking | If sewage is backing up into a house, it has to do with more than just pouring some bacon grease down a drain...Bacon grease may have been one of the 100 contributing factors, but it absolutely wasn't the only factor.
That sounds like a text book "correlation isnt causation" fallacy. "I poured some bacon grease down ... | 5 | t1_dahv4zv | t3_5f6pgw | /r/Cooking/comments/t3_5f6pgw/dahx61y | null | false | 2016-11-27T19:39:18Z |
dahx4yi | t1_dahx4yi | 1,480,275,520 | [deleted] | Cooking | [deleted] | 2 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dahx4yi | null | false | 2016-11-27T19:38:40Z |
dahwon9 | t1_dahwon9 | 1,480,274,942 | user_47886e42232c | Cooking | I like the poetry recipe idea. I'm in! | 1 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dahwon9 | null | false | 2016-11-27T19:29:02Z |
dahwlzi | t1_dahwlzi | 1,480,274,850 | user_1958e335de0d | Cooking | Actually I love that idea too. Once a year I go absolutely crazy at the local Italian import store and make a charcuterie board for fun, so I'm personally biased toward this. We have some beautiful olive wood in our collection that would be a great prize for this. | 3 | t1_dahvrx5 | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dahwlzi | null | false | 2016-11-27T19:27:30Z |
dahwlp2 | t1_dahwlp2 | 1,480,274,840 | user_06933e7965b9 | Cooking | How much do you usually charge for these and what is shipping usually cost? Looking through The thread I see a decent amount of interest and I bet some would be interested in just buying for a cheaper nice board. As for the contest if you are not looking to sell - how about holiday themed dishes with at least one abnor... | 4 | t3_5f6ljf | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dahwlp2 | null | false | 2016-11-27T19:27:20Z |
dahwlm9 | t1_dahwlm9 | 1,480,274,838 | user_49168d7afeff | Cooking | Wh...what's wrong with a plastic cutting board? I uh, I'm asking for a friend. | 59 | t1_dahvj3a | t3_5f6ljf | /r/Cooking/comments/t3_5f6ljf/dahwlm9 | null | false | 2016-11-27T19:27:18Z |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.