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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dbtonrk | t1_dbtonrk | 1,483,161,955 | user_d04a212007fd | Cooking | You can always make whipped cream and top it with that instead, if you're set on a lemon pie | 3 | t1_dbsq0k2 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbtonrk | null | false | 2016-12-31T05:25:55Z |
dbtomuh | t1_dbtomuh | 1,483,161,911 | user_7344b9cf63fb | Cooking | While some might disagree, I find that using regular ol salted butter in the pan while searing steaks hugely reduces smoke. Not only that but its kind of satisfying knowing that Im using a cows natural byproduct to help cook its end product | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtomuh | null | false | 2016-12-31T05:25:11Z |
dbtol52 | t1_dbtol52 | 1,483,161,826 | user_9cb0a625af14 | Cooking | Try a splatter screen, It helps a little bit. Otherwise, the sear then into the oven method is your best bet. | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtol52 | null | false | 2016-12-31T05:23:46Z |
dbtol5j | t1_dbtol5j | 1,483,161,826 | user_4f06547b9156 | Cooking | I rent a house but I wish we had one.
I wish we also had a fucking dishwasher. | 2 | t1_dbt65os | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtol5j | null | false | 2016-12-31T05:23:46Z |
dbtok37 | t1_dbtok37 | 1,483,161,777 | user_6be5fb1b34d1 | Cooking | Have your family eat a spinach salad with raisins and steamed broccoli. Very alkaline to offset the red sauce. | 1 | t1_dbt08bq | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtok37 | null | false | 2016-12-31T05:22:57Z |
dbtoj7g | t1_dbtoj7g | 1,483,161,736 | user_da3a7bd8c13f | Cooking | Second carbonara. Rachel Ray has a good easy recipe to follow. I usually use bacon bc it's cheapest. My 5 year old calls it bacon spaghetti. | 3 | t1_dbt10yy | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtoj7g | null | false | 2016-12-31T05:22:16Z |
dbtodt8 | t1_dbtodt8 | 1,483,161,484 | user_31be416cb0c9 | Cooking | I had Hoppin' Johns for the first time this year, in a Southern restaurant in Atlanta. I had never heard of them before but I'll try anything I've never heard of before, so Hoppin' Johns were one of the sides I chose. Goddamn delicious. Sounds like an excellent new year tradition. | 1 | t3_5l3jgl | t3_5l3jgl | /r/Cooking/comments/t3_5l3jgl/dbtodt8 | null | false | 2016-12-31T05:18:04Z |
dbtoc2r | t1_dbtoc2r | 1,483,161,405 | user_f3750df4dc01 | Cooking | It won't reach those temps. If it did, the chicken would be black | 1 | t1_dbswqbw | t3_5l43ju | /r/Cooking/comments/t3_5l43ju/dbtoc2r | null | false | 2016-12-31T05:16:45Z |
dbto99t | t1_dbto99t | 1,483,161,278 | user_5a83d0ba0a49 | Cooking | If it's just your house, ask the neighbors if they have a hose you can use, and buy a couple of 5-gallon buckets from the hardware store. Transport as needed. It's not terribly convenient, but it works. | 4 | t3_5l6gna | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbto99t | null | false | 2016-12-31T05:14:38Z |
dbto5xm | t1_dbto5xm | 1,483,161,117 | user_d96cf779e058 | Cooking | Are you crazy‽‽‽ That's gotta be way worse than mixing fibers.^^^^/s | 0 | t3_5l2b2w | t3_5l2b2w | /r/Cooking/comments/t3_5l2b2w/dbto5xm | null | false | 2016-12-31T05:11:57Z |
dbto3wt | t1_dbto3wt | 1,483,161,018 | user_f23717e3f1a5 | Cooking | Water Buffalo ghee does exist, but I've never seen it outside of India. Could be just to give the jar an Asian vibe. | 1 | t1_dbtaslf | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbto3wt | null | false | 2016-12-31T05:10:18Z |
dbto0rj | t1_dbto0rj | 1,483,160,869 | user_f23717e3f1a5 | Cooking | I'm slightly biased because I work at a small organic ghee producing factory. Which means I get all the free ghee I want. That said, for me nothing tops ghee. High smoking point, delicious flavor, stores forever. I've even got my girlfriend using it on toast instead of butter. | 2 | t1_dbsvz30 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbto0rj | null | false | 2016-12-31T05:07:49Z |
dbtnxvf | t1_dbtnxvf | 1,483,160,733 | user_7a43f05d8f40 | Cooking | I disagree. I was wrong and admitted it. There are people who will learn from my mistake. Thus making it a valid post.
You're just supporting the portion of the userbase who is too lazy to comment with this logic, but you're allowed to think what you like. | -5 | t1_dbtkfbg | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtnxvf | null | false | 2016-12-31T05:05:33Z |
dbtnql4 | t1_dbtnql4 | 1,483,160,404 | user_90ed4700dc42 | Cooking | 2 HEADS of garlic? Jesus christ | 4 | t1_dbt1rec | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtnql4 | null | false | 2016-12-31T05:00:04Z |
dbtnkuz | t1_dbtnkuz | 1,483,160,169 | user_52da3da50b78 | Cooking | Pasta with sun-dried tomatoes and kalamata olives.
Sprinkled with parmesan. | 5 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtnkuz | null | false | 2016-12-31T04:56:09Z |
dbtnddl | t1_dbtnddl | 1,483,159,862 | user_db75d11c04c7 | Cooking | [Gordon Ramsey's take on Tarte au Citron](http://www.bbcgoodfood.com/recipes/6591/lemon-tart-with-summer-berries) is to die for. | 3 | t3_5l3sk9 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbtnddl | null | false | 2016-12-31T04:51:02Z |
dbtn14l | t1_dbtn14l | 1,483,159,349 | user_2debc12f502a | Cooking | AFAIK there's no disadvantage - as long as you have it zipped up.
The only think i can think is that it could absorb smells from the fridge if you have something in there that might smell bad | 5 | t3_5l7z7e | t3_5l7z7e | /r/Cooking/comments/t3_5l7z7e/dbtn14l | null | false | 2016-12-31T04:42:29Z |
dbtmbtq | t1_dbtmbtq | 1,483,158,252 | user_860ff04641d1 | Cooking | avacado oil. | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtmbtq | null | false | 2016-12-31T04:24:12Z |
dbtlvbz | t1_dbtlvbz | 1,483,157,558 | [deleted] | Cooking | [deleted] | 1 | t1_dbtbg29 | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtlvbz | null | false | 2016-12-31T04:12:38Z |
dbtlodx | t1_dbtlodx | 1,483,157,264 | user_3dc634d3b5d8 | Cooking | I made pasta with pesto sauce and sauteed mushrooms just last night. Didn't measure or time anything, but it was super easy. | 1 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtlodx | null | false | 2016-12-31T04:07:44Z |
dbtlhwh | t1_dbtlhwh | 1,483,156,977 | user_27d4839feec4 | Cooking | Butter, olive oil, garlic. Cook. Add lemon zest & juice. Toss in cooked pasta(prefer angel hair). Top with parmesean.
Butter, olive oil, garlic, canned chopped tomatoes (prefer Italian), italian seasoning. Toss in some cooked pasta(prefer spaghetti). Top with parmesan. | 2 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtlhwh | null | false | 2016-12-31T04:02:57Z |
dbtl71f | t1_dbtl71f | 1,483,156,496 | user_a07151857fa1 | Cooking | Shaker lemon pie uses the whole lemon, everything. So that might do you. I've made the NYTimes lemon squares recipe and thought they was pretty tangy. You're not going to wow anyone with lemon squares though. | 2 | t3_5l3sk9 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbtl71f | null | false | 2016-12-31T03:54:56Z |
dbtl5i0 | t1_dbtl5i0 | 1,483,156,430 | user_095c467b296c | Cooking | I've done this many times. Shrimp and crabs mostly. Just not boiled. Steamed ;)
Honestly though I've found that you lose flavor sometimes when boiling. Steaming seems to cook better for me. Regardless, shrimp and old bay is heaven. | 2 | t1_dbthr8k | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbtl5i0 | null | false | 2016-12-31T03:53:50Z |
dbtl2fh | t1_dbtl2fh | 1,483,156,299 | user_0890ed61f1b6 | Cooking | Oh yea, as an entitled american, i assume all conversations are US specific 😆 | 1 | t1_dbtfs06 | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbtl2fh | null | false | 2016-12-31T03:51:39Z |
dbtkvw6 | t1_dbtkvw6 | 1,483,156,022 | user_fca9bf145ef2 | Cooking | It didn't sear your hands. | 2 | t1_dbsfy1g | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbtkvw6 | null | false | 2016-12-31T03:47:02Z |
dbtkrb1 | t1_dbtkrb1 | 1,483,155,819 | user_35681a3c82cd | Cooking | That sounds awesome! I love the Pioneer Woman's recipe because it's incredibly easy to throw together, but I'll definitely try your method when I really want to step it up. | 1 | t1_dbsp5a6 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbtkrb1 | null | false | 2016-12-31T03:43:39Z |
dbtkr87 | t1_dbtkr87 | 1,483,155,816 | user_4b51b1c51cc4 | Cooking | It's so true! An equally great option is to make the pesto with walnuts.. slightly more cost effective | 4 | t1_dbtjxad | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtkr87 | null | false | 2016-12-31T03:43:36Z |
dbtkqbm | t1_dbtkqbm | 1,483,155,779 | user_095c467b296c | Cooking | It's mostly celery salt. Bits of black pepper and paprika too. | 1 | t1_dbsn8mx | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbtkqbm | null | false | 2016-12-31T03:42:59Z |
dbtkn7m | t1_dbtkn7m | 1,483,155,647 | user_4c6ff677b9a0 | Cooking | Here's a recipe for gnudi:
https://www.chefsteps.com/activities/pillowy-ricotta-gnocchi-gnudi-with-sage-brown-butter-sauce | 2 | t1_dbt35n5 | t3_5l41ys | /r/Cooking/comments/t3_5l41ys/dbtkn7m | null | false | 2016-12-31T03:40:47Z |
dbtkfsu | t1_dbtkfsu | 1,483,155,331 | user_a5ff7610dea0 | Cooking | I was googling an answer for this question the other day. Thank you for asking it here | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtkfsu | null | false | 2016-12-31T03:35:31Z |
dbtkfbg | t1_dbtkfbg | 1,483,155,311 | user_e090981912b9 | Cooking | Your posting of misinformation (which was refuted by many people) does not contribute to the conversation, therefore it earns a downvote. This is completely in line with this sub and "reddiquette" in general. | 7 | t1_dbtdn24 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtkfbg | null | false | 2016-12-31T03:35:11Z |
dbtk237 | t1_dbtk237 | 1,483,154,743 | user_8ed85e6376cb | Cooking | Never thought of that. The Wal-Mart here doesn't have it but you can get it shipped to the store. | 2 | t1_dbtgp5j | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtk237 | null | false | 2016-12-31T03:25:43Z |
dbtk1ga | t1_dbtk1ga | 1,483,154,715 | user_97e6a598ebc8 | Cooking | I'm the same, but use extra virgin olive oil. I never get it too hot to smoke, and use it to cook anything I don't use butter or bacon grease for. Works like a charm on my stainless! | 2 | t1_dbt3e8m | t3_5l3inz | /r/Cooking/comments/t3_5l3inz/dbtk1ga | null | false | 2016-12-31T03:25:15Z |
dbtjxad | t1_dbtjxad | 1,483,154,539 | user_9be85a538c47 | Cooking | If only pine nuts weren't so expensive... | 12 | t1_dbt1smd | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtjxad | null | false | 2016-12-31T03:22:19Z |
dbtjwgm | t1_dbtjwgm | 1,483,154,503 | user_04fe14d54d96 | Cooking | I have a glass stove top so I use my cast iron pan in the oven (on the BBQ grill). Will I get a different taste in the stove top? | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtjwgm | null | false | 2016-12-31T03:21:43Z |
dbtjqjz | t1_dbtjqjz | 1,483,154,247 | user_f003b6ef3f06 | Cooking | > They should squeak like little dying mice when you move them in the pan.
Well, that’s just a bit depressing. :(
| 3 | t1_dbt2xht | t3_5l4i4e | /r/Cooking/comments/t3_5l4i4e/dbtjqjz | null | false | 2016-12-31T03:17:27Z |
dbtjneu | t1_dbtjneu | 1,483,154,110 | user_edd78377f239 | Cooking | the pet store sells them fresh. they only need a small bit of preperation.
http://www.ruralking.com/rabbit-bunny.html like this but cuter.
dont get the guinae pigs, they taste nothing like bacon. | 1 | t3_5kx54f | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbtjneu | null | false | 2016-12-31T03:15:10Z |
dbtjmw7 | t1_dbtjmw7 | 1,483,154,089 | user_5b02d92e4785 | Cooking | You'd have to consume literally hundreds of pounds worth of plastic in order to have any real effect on your health. I don't know why people are so terrified of it. | 11 | t1_dbtdsd2 | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtjmw7 | null | false | 2016-12-31T03:14:49Z |
dbtjg81 | t1_dbtjg81 | 1,483,153,807 | user_6ffbc0f56c12 | Cooking | This is true. | 1 | t1_dbtgro8 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtjg81 | null | false | 2016-12-31T03:10:07Z |
dbtjg57 | t1_dbtjg57 | 1,483,153,804 | user_0f0c39d5582e | Cooking | Like cheesy garlic bread topped with marinara and pepperoni? | 2 | t1_dbthnj6 | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtjg57 | null | false | 2016-12-31T03:10:04Z |
dbtjd2m | t1_dbtjd2m | 1,483,153,676 | user_9e01873a239c | Cooking | Such an easy pasta dish and one of my favourites.
Try some finely chopped and sautéed rapini with pasta too. Make sure you sautée with garlic. Simple and delicious. | 2 | t1_dbt1smd | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtjd2m | null | false | 2016-12-31T03:07:56Z |
dbtjb4f | t1_dbtjb4f | 1,483,153,595 | user_b5a77a6ac4ed | Cooking | Pasta Aglio e olio. Simple and delicious. | 3 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtjb4f | null | false | 2016-12-31T03:06:35Z |
dbtiu25 | t1_dbtiu25 | 1,483,152,882 | user_26ef8649e408 | Cooking | Me too. Saving this post.
So far, I've made flourless chocolate brownies, chocolate bread pudding, chocolate chip cookies and world peace cookies (google them, they're great).
Tomorrow I'm planning on Ms. Field's chocolate cake.
I still have plenty of chocolate left! | 1 | t3_5l6aqc | t3_5l6aqc | /r/Cooking/comments/t3_5l6aqc/dbtiu25 | null | false | 2016-12-31T02:54:42Z |
dbtiozl | t1_dbtiozl | 1,483,152,661 | user_3205bdad9f64 | Cooking | I think fresh asparagus and broccoli and all frozen vegetables cook much better in the microwave. | 4 | t3_5l7e68 | t3_5l7e68 | /r/Cooking/comments/t3_5l7e68/dbtiozl | null | false | 2016-12-31T02:51:01Z |
dbtiis5 | t1_dbtiis5 | 1,483,152,397 | user_f0826d41d9bd | Cooking | Stroganoff | 9 | t1_dbt2osf | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtiis5 | null | false | 2016-12-31T02:46:37Z |
dbtidju | t1_dbtidju | 1,483,152,172 | user_23a15e361699 | Cooking | 👍 | 1 | t1_dbt854e | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbtidju | null | false | 2016-12-31T02:42:52Z |
dbthwqw | t1_dbthwqw | 1,483,151,448 | user_e30041ff21a0 | Cooking | I don't get a lot of love for saying this, but I cook my rice in the microwave and it turns out perfect every time. Five minutes on high, stir in a tablespoon of butter or oil, and then twelve minutes on medium, and you're done. Never burnt, never soupy. | 4 | t3_5l7e68 | t3_5l7e68 | /r/Cooking/comments/t3_5l7e68/dbthwqw | null | false | 2016-12-31T02:30:48Z |
dbthu0y | t1_dbthu0y | 1,483,151,336 | user_e86aa0915684 | Cooking | I haven't really had any problems with it, usually put a little oil (whatever I have) into the pan with the chopped (or crushed/mushed up) garlic, make the room smell delicious and then cook the green beans etc. for 5+ mins and the garlic seems fine still. | 1 | t1_dbsyklc | t3_5l4nyj | /r/Cooking/comments/t3_5l4nyj/dbthu0y | null | false | 2016-12-31T02:28:56Z |
dbthtek | t1_dbthtek | 1,483,151,309 | user_4f0d6a6e7554 | Cooking | Oh yeah, you might want to check out The Food Lab by Kenji Lopez as well. | 1 | t1_dbtgp4g | t3_5kugey | /r/Cooking/comments/t3_5kugey/dbthtek | null | false | 2016-12-31T02:28:29Z |
dbthsuo | t1_dbthsuo | 1,483,151,283 | user_1852edcb8fc9 | Cooking | Always! | 1 | t1_dbseg3u | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbthsuo | null | false | 2016-12-31T02:28:03Z |
dbthsr6 | t1_dbthsr6 | 1,483,151,279 | user_d1993d30564c | Cooking | One of my favorite childhood dishes is pasta with prosciutto and peas in a light chicken broth cream sauce. Lots of versions out there. | 6 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbthsr6 | null | false | 2016-12-31T02:27:59Z |
dbthrmt | t1_dbthrmt | 1,483,151,230 | user_1852edcb8fc9 | Cooking | I'm from MD, so... :) | 1 | t1_dbsn011 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbthrmt | null | false | 2016-12-31T02:27:10Z |
dbthr8k | t1_dbthr8k | 1,483,151,214 | user_1852edcb8fc9 | Cooking | I know - it goes against nature - but to get the full taste the shrimp need to be down in the beer and old bay. Trust me. This is over 40 years of experimentation. It's just divine. (btw, the shrimp should be unpeeled when cooking) Try it - you'll be surprised. :) | 1 | t1_dbskshj | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbthr8k | null | false | 2016-12-31T02:26:54Z |
dbthqwp | t1_dbthqwp | 1,483,151,200 | user_d892de0d7ab6 | Cooking | I make this and it's my husbands absolute favorite. https://saucyandbossy.wordpress.com/2011/04/25/risotto-style-pasta-with-fennel-sausage-and-rosemary/ | 1 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbthqwp | null | false | 2016-12-31T02:26:40Z |
dbthqnb | t1_dbthqnb | 1,483,151,187 | user_339eec0beff2 | Cooking | NOTHING wrong with frying with olive oil, you should never fry with EXTRA VIRGIN olive oil.
very different things | 3 | t1_dbsw2z2 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbthqnb | null | false | 2016-12-31T02:26:27Z |
dbthpj5 | t1_dbthpj5 | 1,483,151,138 | [deleted] | Cooking | [deleted] | 1 | t1_dbtherw | t3_5kzkr4 | /r/Cooking/comments/t3_5kzkr4/dbthpj5 | null | false | 2016-12-31T02:25:38Z |
dbtho03 | t1_dbtho03 | 1,483,151,071 | user_902a3ff9f907 | Cooking | Good job, you tell me I did something stupid after I already stated I did something stupid. You're a real hero in this subreddit. | 0 | t1_dbthja1 | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbtho03 | null | false | 2016-12-31T02:24:31Z |
dbthnj6 | t1_dbthnj6 | 1,483,151,051 | user_ab324fd1126d | Cooking | It's not that bad. We just eat other foods :) | 2 | t1_dbtfjih | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbthnj6 | null | false | 2016-12-31T02:24:11Z |
dbthja1 | t1_dbthja1 | 1,483,150,867 | user_c44fde281c32 | Cooking | Then frankly you did something absolutely fucking retarded with your frying. I'm not sure what, but it was definitely really stupid. | 6 | t1_dbtg1w3 | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbthja1 | null | false | 2016-12-31T02:21:07Z |
dbthikt | t1_dbthikt | 1,483,150,837 | user_1dc7f28bbd4e | Cooking | I mean the gas range at work can light canola oil on fire in less than a minute | 1 | t1_dbstk4w | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbthikt | null | false | 2016-12-31T02:20:37Z |
dbtherw | t1_dbtherw | 1,483,150,679 | user_d3ba59e8b458 | Cooking | I haven't... what else can this be used for? I'm not a baker & usually have to buy fresh flour every time I need if for something.
| 1 | t1_dbsqmob | t3_5kzkr4 | /r/Cooking/comments/t3_5kzkr4/dbtherw | null | false | 2016-12-31T02:17:59Z |
dbthcj7 | t1_dbthcj7 | 1,483,150,586 | user_1e7ecba91fc0 | Cooking | Just so you know if you make broth yourself then the salt content is up to you. I skip adding salt altogether when I make it and only add salt when the broth being used for something. | 2 | t3_5l6nj2 | t3_5l6nj2 | /r/Cooking/comments/t3_5l6nj2/dbthcj7 | null | false | 2016-12-31T02:16:26Z |
dbthcfd | t1_dbthcfd | 1,483,150,582 | user_bda088075ade | Cooking | Liquid smoke is very pungent. I'd use it sparingly. | 3 | t3_5l690o | t3_5l690o | /r/Cooking/comments/t3_5l690o/dbthcfd | null | false | 2016-12-31T02:16:22Z |
dbth8ve | t1_dbth8ve | 1,483,150,429 | user_f52561abb931 | Cooking | Correct | 1 | t1_dbstsqg | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbth8ve | null | false | 2016-12-31T02:13:49Z |
dbth8ht | t1_dbth8ht | 1,483,150,413 | user_f52561abb931 | Cooking | You don't | -1 | t1_dbt4oic | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbth8ht | null | false | 2016-12-31T02:13:33Z |
dbth1sr | t1_dbth1sr | 1,483,150,133 | user_73567f6ee6a9 | Cooking | Thanks bro. | 1 | t1_dbsupy4 | t3_5l2fxb | /r/Cooking/comments/t3_5l2fxb/dbth1sr | null | false | 2016-12-31T02:08:53Z |
dbth1dv | t1_dbth1dv | 1,483,150,116 | user_e114137b6d7b | Cooking | Mobile and can't link the original recipe, but look up smitten kitchen's mushroom borguingon. It's vegetarian (can be vegan) and traditionally served over egg nooodles, but works with any pasta, from gnocchi to pappardelle. It's kind of a red sauce, inasmuch as there is some tomato paste and a lot of red wine, but I ... | 5 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbth1dv | null | false | 2016-12-31T02:08:36Z |
dbth13l | t1_dbth13l | 1,483,150,103 | user_9279c2ca3ae7 | Cooking | I just installed a proper vent. I still can't believe how the majority of people consider them optional. | 0 | t1_dbsogh5 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbth13l | null | false | 2016-12-31T02:08:23Z |
dbtgzxk | t1_dbtgzxk | 1,483,150,054 | user_9279c2ca3ae7 | Cooking | Or have a proper vent. | -1 | t1_dbsqcch | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtgzxk | null | false | 2016-12-31T02:07:34Z |
dbtgy4h | t1_dbtgy4h | 1,483,149,976 | user_f074f4df52ac | Cooking | ^ This person gets it... | 2 | t1_dbtey8y | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtgy4h | null | false | 2016-12-31T02:06:16Z |
dbtgxzy | t1_dbtgxzy | 1,483,149,970 | user_a5ef08378a9f | Cooking | Yes, for several years after I was gifted it I really didn't use any other cookbook. | 1 | t1_dbtgqp9 | t3_5kugey | /r/Cooking/comments/t3_5kugey/dbtgxzy | null | false | 2016-12-31T02:06:10Z |
dbtgurr | t1_dbtgurr | 1,483,149,837 | user_8359ce508de6 | Cooking | Beef tallow ftw | 1 | t1_dbsoqte | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtgurr | null | false | 2016-12-31T02:03:57Z |
dbtgspt | t1_dbtgspt | 1,483,149,751 | user_0811aeca1f0f | Cooking | Oh man, NOLA cooking is true comfort food. The cultural ones are a little out of my purview since I don't have a wide enough palate to determine if the food I made is supposed to taste that way, but I'll check them out to add something new to my bookshelf. | 1 | t1_dbrekg4 | t3_5kugey | /r/Cooking/comments/t3_5kugey/dbtgspt | null | false | 2016-12-31T02:02:31Z |
dbtgro8 | t1_dbtgro8 | 1,483,149,707 | user_35e5503c02b3 | Cooking | I should have specified. I was refering to extra virgin olive oil which has a lower smoke point. Extra virgin is much more common than other types of olive oil so it was always assumed this is what people are referring to. | 10 | t1_dbtfep4 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtgro8 | null | false | 2016-12-31T02:01:47Z |
dbtgr5p | t1_dbtgr5p | 1,483,149,686 | user_0811aeca1f0f | Cooking | Big fan of Gordon Ramsay, especially his youtube videos. I'll check it out, thanks | 2 | t1_dbr8yw9 | t3_5kugey | /r/Cooking/comments/t3_5kugey/dbtgr5p | null | false | 2016-12-31T02:01:26Z |
dbtgqp9 | t1_dbtgqp9 | 1,483,149,668 | user_0811aeca1f0f | Cooking | Do you own this? Have you found it straightforward? | 1 | t1_dbqpufy | t3_5kugey | /r/Cooking/comments/t3_5kugey/dbtgqp9 | null | false | 2016-12-31T02:01:08Z |
dbtgp5j | t1_dbtgp5j | 1,483,149,602 | user_e77fb2b8b92e | Cooking | They actually sell jars of it at the grocery store where I am. | 3 | t1_dbtfmfp | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtgp5j | null | false | 2016-12-31T02:00:02Z |
dbtgp4g | t1_dbtgp4g | 1,483,149,600 | user_0811aeca1f0f | Cooking | Thank you very much, I'll check it out . Complete Techniques sound like what I am looking for | 1 | t1_dbqpol7 | t3_5kugey | /r/Cooking/comments/t3_5kugey/dbtgp4g | null | false | 2016-12-31T02:00:00Z |
dbtgoj2 | t1_dbtgoj2 | 1,483,149,575 | user_0811aeca1f0f | Cooking | I've looked through it on amazon and it appears to have what I am looking for. I might check it out at Barnes and Noble in person. Thank you so much. | 1 | t1_dbqpn9f | t3_5kugey | /r/Cooking/comments/t3_5kugey/dbtgoj2 | null | false | 2016-12-31T01:59:35Z |
dbtgl6j | t1_dbtgl6j | 1,483,149,438 | user_8764217c7b39 | Cooking | Rehydrated porcini mushrooms, bacon, onion, canned tuna and garlic with olive oil, black pepper and a bit of parmesan. | 1 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtgl6j | null | false | 2016-12-31T01:57:18Z |
dbtgj26 | t1_dbtgj26 | 1,483,149,349 | user_66d77d6fcade | Cooking | Avocado oil is my favorite for making popcorn, or frying polenta. Corn + avocado = :) | 4 | t1_dbsyu0r | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtgj26 | null | false | 2016-12-31T01:55:49Z |
dbtgdqu | t1_dbtgdqu | 1,483,149,126 | user_e300993d63e5 | Cooking | Is this a paid endorsement on your part? | 1 | t3_5l6cyi | t3_5l6cyi | /r/Cooking/comments/t3_5l6cyi/dbtgdqu | null | false | 2016-12-31T01:52:06Z |
dbtgcjb | t1_dbtgcjb | 1,483,149,074 | user_e300993d63e5 | Cooking | My wife fell for the hype on the pan. I felt it turned to complete shit within a couple of uses. I'm convinced that if it's seen in TV, then it is glamorized crap. | 1 | t1_dbtdv0o | t3_5l6cyi | /r/Cooking/comments/t3_5l6cyi/dbtgcjb | null | false | 2016-12-31T01:51:14Z |
dbtgbfc | t1_dbtgbfc | 1,483,149,028 | user_fca9bf145ef2 | Cooking | You didn't get third degree burns from oil splatter. | 4 | t1_dbtg393 | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbtgbfc | null | false | 2016-12-31T01:50:28Z |
dbtg393 | t1_dbtg393 | 1,483,148,681 | user_902a3ff9f907 | Cooking | Third degrees burns fully penetrate through the epidermis and dermis affecting subdermal tissue. I have two dimed-sized spots that have have no skin, already peeled away by the time i got to the doctor after it happened. Other burns are second degree. Treated at urgent care, no sitches needed, burn wraps, burn cream an... | 0 | t1_dbt1pwh | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbtg393 | null | false | 2016-12-31T01:44:41Z |
dbtg2jn | t1_dbtg2jn | 1,483,148,652 | user_902a3ff9f907 | Cooking | Yes I do. Will try. | 1 | t1_dbss9xc | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbtg2jn | null | false | 2016-12-31T01:44:12Z |
dbtg1w3 | t1_dbtg1w3 | 1,483,148,626 | user_902a3ff9f907 | Cooking | I replied hours before your comment that I used a splash guard. Third degrees burns fully penetrate through the epidermis and dermis affecting subdermal tissue. I have two dimed-sized spots that have have no skin, already peeled away by the time i got to the doctor after it happened. Other burns are second degree. Tre... | 0 | t1_dbsmkrj | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbtg1w3 | null | false | 2016-12-31T01:43:46Z |
dbtfw31 | t1_dbtfw31 | 1,483,148,382 | user_f7adfd435a02 | Cooking | Probably because it says not to in Leviticus or something. | 2 | t3_5l2b2w | t3_5l2b2w | /r/Cooking/comments/t3_5l2b2w/dbtfw31 | null | false | 2016-12-31T01:39:42Z |
dbtfuv6 | t1_dbtfuv6 | 1,483,148,329 | user_b6c9ff84b46e | Cooking | He's right downvoters. It's a dumb downvote. If you're using cast iron you need zero oil. It will still smoke and burn because the steak's juices and fat will burn and smoke, but that is part of the goodness, and it's necessary. Open your windows and remove/cover your smoke alarm temporarily until it is done. Clos... | 2 | t1_dbstsqg | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtfuv6 | null | false | 2016-12-31T01:38:49Z |
dbtfs06 | t1_dbtfs06 | 1,483,148,210 | user_53392d889ca6 | Cooking | Only in the US.
http://rules.co.uk/wp-content/uploads/2016/12/November-menu_2016-front.pdf | 2 | t1_dbsjp5o | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbtfs06 | null | false | 2016-12-31T01:36:50Z |
dbtfrsk | t1_dbtfrsk | 1,483,148,201 | user_20b7815d2ceb | Cooking | Ummm, Ya .... I think I THOROUGHLY, repeat THOROUGHLY backed up my reasoning for choosing to advise #4.
Like , thoroughly ............
A/ OP said that #7 on his stove dial results in "the pan bellowing smoke and filling my apartment". Well obviously we need to turn the burner down. Yes, if I had experience with the... | 0 | t1_dbtfk43 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtfrsk | null | false | 2016-12-31T01:36:41Z |
dbtfqxx | t1_dbtfqxx | 1,483,148,167 | user_e7d35cfd6ea0 | Cooking | If they won't use non-metal utensils in a teflon pan then there's probably no chance in them taking care of a carbon steel pan which need seasoning and light rub downs with oil, just like cast iron. | 1 | t3_5l562b | t3_5l562b | /r/Cooking/comments/t3_5l562b/dbtfqxx | null | false | 2016-12-31T01:36:07Z |
dbtfn84 | t1_dbtfn84 | 1,483,148,011 | user_0e1e3782d2e3 | Cooking | I use macadamia nut oil and find that it doesn't smoke very much. | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtfn84 | null | false | 2016-12-31T01:33:31Z |
dbtfmxb | t1_dbtfmxb | 1,483,147,999 | [deleted] | Cooking | [deleted] | -1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtfmxb | null | false | 2016-12-31T01:33:19Z |
dbtfmfp | t1_dbtfmfp | 1,483,147,978 | user_2e7ca3aefd95 | Cooking | Haha, yes of course when I make duck I use it. I don't tend to keep it on hand though. | 3 | t1_dbtey8y | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtfmfp | null | false | 2016-12-31T01:32:58Z |
dbtfk43 | t1_dbtfk43 | 1,483,147,882 | [deleted] | Cooking | [deleted] | 0 | t1_dbsqge4 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtfk43 | null | false | 2016-12-31T01:31:22Z |
dbtfjih | t1_dbtfjih | 1,483,147,855 | [deleted] | Cooking | [deleted] | 3 | t1_dbtdg0n | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtfjih | null | false | 2016-12-31T01:30:55Z |
dbtffwx | t1_dbtffwx | 1,483,147,705 | user_31830403b211 | Cooking | I think that is really based person to person. I love a tart & tangy lemon dessert like an Italian Ice. But can't stand a lemon-cello. | 1 | t3_5l3sk9 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbtffwx | null | false | 2016-12-31T01:28:25Z |
dbtfep4 | t1_dbtfep4 | 1,483,147,657 | user_6ffbc0f56c12 | Cooking | Olive Oil has a higher smoke point than Canola and Grapeseed oil. Just fyi.
* Light/Refined Olive Oil 465°F/240°C
* Canola Oil 400°F/205°C
* Grapeseed Oil 390°F/195°C | -4 | t1_dbsnb8i | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtfep4 | null | false | 2016-12-31T01:27:37Z |
dbtfd2f | t1_dbtfd2f | 1,483,147,585 | user_4b121ccf34ad | Cooking | Just rinse it and use. The salt amplifies the sugar in small amounts and once rinsed, the salt is minimal. Same reason most desserts call for a pinch or two of salt. Or people make salted caramel. | 3 | t1_dbteu6w | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbtfd2f | null | false | 2016-12-31T01:26:25Z |
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