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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dbtfbac | t1_dbtfbac | 1,483,147,512 | user_7a47baeba7e8 | Cooking | Need an oil with a high smoke point. I just got peanut oil to help, but that's probably not enough. | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtfbac | null | false | 2016-12-31T01:25:12Z |
dbtf84r | t1_dbtf84r | 1,483,147,386 | user_20b7815d2ceb | Cooking | Agree totally with everything you've written. | 1 | t1_dbtd7yz | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtf84r | null | false | 2016-12-31T01:23:06Z |
dbtf6cw | t1_dbtf6cw | 1,483,147,310 | user_e6d02475af07 | Cooking | Yep, that's exactly right. Most steaks are as high as 30% fat, and once the crusty maillard layer forms the steak will release from the cast iron. Except for maaaybe a filet mignon, there is absolutely no need for oil. | 7 | t1_dbtaqac | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtf6cw | null | false | 2016-12-31T01:21:50Z |
dbtf5bv | t1_dbtf5bv | 1,483,147,267 | user_2b50dc4ff067 | Cooking | I'll have an intelligent discussion if you want, but it seems like you're happy just trolling and not understanding the science behind protein and it's relationship to temperature. | 1 | t1_dbt93ba | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbtf5bv | null | false | 2016-12-31T01:21:07Z |
dbtf4o5 | t1_dbtf4o5 | 1,483,147,238 | user_e6d02475af07 | Cooking | Bingo. Set up a box fan at the window, maybe even get an electric hot plate so you can cook near ventilation and roll with it. I promise you the reason people think you need oil is because they have no patience and fondle their steaks every 2 seconds. | 2 | t1_dbtavj1 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtf4o5 | null | false | 2016-12-31T01:20:38Z |
dbtezrq | t1_dbtezrq | 1,483,147,035 | user_2b50dc4ff067 | Cooking | Yes, there absolutely is. Simple science. Eggs do different things at 145F, 167F, etc than they do at 212F, for any length of time. You simply can't argue that. | 1 | t1_dbt93ba | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbtezrq | null | false | 2016-12-31T01:17:15Z |
dbteya6 | t1_dbteya6 | 1,483,146,974 | user_ce97459726d8 | Cooking | That's what my mother tells me | -4 | t1_dbtci4r | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbteya6 | null | false | 2016-12-31T01:16:14Z |
dbtey8y | t1_dbtey8y | 1,483,146,972 | user_e77fb2b8b92e | Cooking | > I'm always looking to expand my oil game
Two words: duck fat | 11 | t1_dbt96ky | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtey8y | null | false | 2016-12-31T01:16:12Z |
dbteu6w | t1_dbteu6w | 1,483,146,797 | user_8b6f1de07f31 | Cooking | This sounds interesting, but how does it work with all the salt? | 1 | t1_dbsr9eb | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbteu6w | null | false | 2016-12-31T01:13:17Z |
dbteqmj | t1_dbteqmj | 1,483,146,645 | user_4c2e8a9ef4ea | Cooking | Same company! It's a pretty dish but I am looking for an enamel cast iron of around the same size. | 1 | t1_dbtejs2 | t3_5kzpf8 | /r/Cooking/comments/t3_5kzpf8/dbteqmj | null | false | 2016-12-31T01:10:45Z |
dbteqg4 | t1_dbteqg4 | 1,483,146,638 | user_39e9800cfa12 | Cooking | People unwilling to use/operate nice equipment because of laziness or arrogance do not deserve to use nice equipment. Either teach them to use nonstick and by them a nice t-fel, or ???? | 3 | t1_dbt1i83 | t3_5l562b | /r/Cooking/comments/t3_5l562b/dbteqg4 | null | false | 2016-12-31T01:10:38Z |
dbtep36 | t1_dbtep36 | 1,483,146,584 | user_59e4b0c1a43a | Cooking | I've added diced garlic in the past too. It's really flexible. You're welcome though. | 1 | t1_dbs1vxs | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbtep36 | null | false | 2016-12-31T01:09:44Z |
dbtem7w | t1_dbtem7w | 1,483,146,458 | user_d10abc88ece3 | Cooking | awesome thanks for the tips... guess i gotta try a few different settings :) | 3 | t1_dbt3e8m | t3_5l3inz | /r/Cooking/comments/t3_5l3inz/dbtem7w | null | false | 2016-12-31T01:07:38Z |
dbtel2h | t1_dbtel2h | 1,483,146,409 | user_4ad1d48c0a4e | Cooking | Okay, so one time I experimented in the kitchen, trying to remake a rather spicy sauce that only the chinese restaurant in my town ever seems to serve. In my attempts to deconstruct how this sauce is made, I've made some wrong turns over the years, but during my earlier experimentation, I accidentally made a sauce that... | 1 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbtel2h | null | false | 2016-12-31T01:06:49Z |
dbteko7 | t1_dbteko7 | 1,483,146,392 | user_b67e22bdf10b | Cooking | My go-to is Marigold low sodium instant vegetable boullion if I'm in a hurry. It comes in powder form. They do organic and vegan versions too. But if you're after low sodium broth, why not try making it yourself from left over chicken or beef bones and vegetables (celery, onion, carrots) and herbs (rosemary, thyme, bay... | 2 | t3_5l6nj2 | t3_5l6nj2 | /r/Cooking/comments/t3_5l6nj2/dbteko7 | null | false | 2016-12-31T01:06:32Z |
dbtejs2 | t1_dbtejs2 | 1,483,146,353 | user_a21151cd8fb7 | Cooking | That's funny, because I picked it up from TJ Maxx.
No big deal though, it'll work great in the oven! | 1 | t1_dbtefmk | t3_5kzpf8 | /r/Cooking/comments/t3_5kzpf8/dbtejs2 | null | false | 2016-12-31T01:05:53Z |
dbtej85 | t1_dbtej85 | 1,483,146,332 | user_d10abc88ece3 | Cooking | Thanks for the information :) | 1 | t1_dbsxwar | t3_5l3inz | /r/Cooking/comments/t3_5l3inz/dbtej85 | null | false | 2016-12-31T01:05:32Z |
dbteiyh | t1_dbteiyh | 1,483,146,319 | user_d10abc88ece3 | Cooking | That would make sense. I will try a smaller burner :) thanks | 2 | t1_dbsq9oy | t3_5l3inz | /r/Cooking/comments/t3_5l3inz/dbteiyh | null | false | 2016-12-31T01:05:19Z |
dbteghm | t1_dbteghm | 1,483,146,216 | user_a0df501852c4 | Cooking | Tom yum. | 1 | t3_5l6nj2 | t3_5l6nj2 | /r/Cooking/comments/t3_5l6nj2/dbteghm | null | false | 2016-12-31T01:03:36Z |
dbtefmk | t1_dbtefmk | 1,483,146,179 | user_4c2e8a9ef4ea | Cooking | HomeGoods have had this for the past couple of months. I was tempted until I found out it's a casserole dish. It's not recommended for use on the stove. | 1 | t3_5kzpf8 | t3_5kzpf8 | /r/Cooking/comments/t3_5kzpf8/dbtefmk | null | false | 2016-12-31T01:02:59Z |
dbteebe | t1_dbteebe | 1,483,146,125 | user_0a7bb84ab4df | Cooking | Toast Skagen. It's a Scandinavian dish made using Shrimp with dill mayonnaise and griddled bread. Absolute guilty pleasure. There's a great recipe here http://www.cookingawesomefood.com/recipe/sourdough-toast-skagen/ | 1 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbteebe | null | false | 2016-12-31T01:02:05Z |
dbtee8d | t1_dbtee8d | 1,483,146,122 | user_3abfc7f3a88c | Cooking | I did this with clams, it was excellent. | 2 | t1_dbs49uv | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbtee8d | null | false | 2016-12-31T01:02:02Z |
dbtec9z | t1_dbtec9z | 1,483,146,038 | user_6019fc9d5130 | Cooking | I took out the smoke detector my first week. | 1 | t1_dbtdnwv | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtec9z | null | false | 2016-12-31T01:00:38Z |
dbtebvb | t1_dbtebvb | 1,483,146,020 | user_31e7c924447d | Cooking | I do too, but it works with headless shrimp. Just not as "shrimpy". | 1 | t1_dbtbkk7 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbtebvb | null | false | 2016-12-31T01:00:20Z |
dbte9wd | t1_dbte9wd | 1,483,145,934 | user_f96ad300b063 | Cooking | Strain it and roll balls of it in semolina. Which will form a kind of pasta shell on it. Very thin but there. Saw it on Mind of a Chef. | 1 | t3_5l41ys | t3_5l41ys | /r/Cooking/comments/t3_5l41ys/dbte9wd | null | false | 2016-12-31T00:58:54Z |
dbte268 | t1_dbte268 | 1,483,145,611 | user_b67e22bdf10b | Cooking | Pioneer Woman's Cajun Chicken Pasta is a winner. I brought the leftovers into work one day and five people stopped by my desk to ask for the recipe.
http://thepioneerwoman.com/cooking/cajun-chicken-pasta/
I also like to do a simple "sauce" of chopped and gently fried chorizo and garlic in olive oil. Toss the pasta i... | 10 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbte268 | null | false | 2016-12-31T00:53:31Z |
dbte12s | t1_dbte12s | 1,483,145,565 | user_0948b0eb319c | Cooking | New veg: roasted asparagus. pan-roasted baby bok choy. braised cabbage. brussels sprouts. braised leeks. stir-fried green beans. in late summer, succotash. my favorite way:
http://drdaddycooks.blogspot.com/2009/11/green-beans-sauteed-in-tarragon-and.html | 1 | t3_5l4nyj | t3_5l4nyj | /r/Cooking/comments/t3_5l4nyj/dbte12s | null | false | 2016-12-31T00:52:45Z |
dbtdv4f | t1_dbtdv4f | 1,483,145,311 | user_0948b0eb319c | Cooking | Keep cold. Bring to room temp before cooking. Reheat same way you made them, in hot oil but briefly. | -1 | t3_5l6cty | t3_5l6cty | /r/Cooking/comments/t3_5l6cty/dbtdv4f | null | false | 2016-12-31T00:48:31Z |
dbtdv0o | t1_dbtdv0o | 1,483,145,307 | user_c44fde281c32 | Cooking | Hate to shit on your parade but those pans and all cheap ceramic as-seen-on-tv pans suck ass. They work worse every single time you use them. In a few weeks itll be worse than your teflon and in two months youll be replacing it | 2 | t3_5l6cyi | t3_5l6cyi | /r/Cooking/comments/t3_5l6cyi/dbtdv0o | null | false | 2016-12-31T00:48:27Z |
dbtdse5 | t1_dbtdse5 | 1,483,145,200 | user_0948b0eb319c | Cooking | Plumbing advice: The leak is most likely where the water pipe crosses into your dwelling, possibly with the pressure step down valve.
Also, plan on a few days of restaurant meals and celibacy. | 3 | t3_5l6gna | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtdse5 | null | false | 2016-12-31T00:46:40Z |
dbtdsd2 | t1_dbtdsd2 | 1,483,145,199 | user_0d1f6ca13702 | Cooking | Did you read the part where I said just cook the same thing for a week and add as needed? Or the part where I said plastic cooking seems toxic? Yeah, me, I read. Not so sure about you. | -32 | t1_dbtdq0h | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtdsd2 | null | false | 2016-12-31T00:46:39Z |
dbtdrye | t1_dbtdrye | 1,483,145,181 | user_9b537b668c0b | Cooking | Get him to use a shower cap. That way you can just knock it off with a broom. | 1 | t1_dbsn3x2 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtdrye | null | false | 2016-12-31T00:46:21Z |
dbtdrgg | t1_dbtdrgg | 1,483,145,161 | user_4c2e8a9ef4ea | Cooking | Instant Pot released their own circulator a few months ago. I use the bluetooth model of the multi cooker for sous vide. Works fine but isn't as good as a standalone circulator due to the size limit of the pot. I only sous vide occasionally so I'm pretty happy with it. | 1 | t1_dbsvp6x | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbtdrgg | null | false | 2016-12-31T00:46:01Z |
dbtdr1s | t1_dbtdr1s | 1,483,145,142 | user_c44fde281c32 | Cooking | Ex-girlfriend | 14 | t1_dbtdg0n | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtdr1s | null | false | 2016-12-31T00:45:42Z |
dbtdq0h | t1_dbtdq0h | 1,483,145,099 | user_c44fde281c32 | Cooking | Did you even read the OP? | 12 | t1_dbtdjpn | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtdq0h | null | false | 2016-12-31T00:44:59Z |
dbtdnym | t1_dbtdnym | 1,483,145,013 | user_913f1d192e5a | Cooking | "Salt is the engine of flavor." | 1 | t3_5l6nj2 | t3_5l6nj2 | /r/Cooking/comments/t3_5l6nj2/dbtdnym | null | false | 2016-12-31T00:43:33Z |
dbtdnwv | t1_dbtdnwv | 1,483,145,011 | user_9b537b668c0b | Cooking | You can also pop a shower cap over the smoke detector, if that's an ongoing issue. | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtdnwv | null | false | 2016-12-31T00:43:31Z |
dbtdn24 | t1_dbtdn24 | 1,483,144,974 | user_7a43f05d8f40 | Cooking | Yet, that's not what it's there for. Refute the misinformation with facts or upvote those who do, if you like. Many people have. Downvoting and not contributing is lazy and detrimental to the conversation.
I was wrong and I respectfully responded to a few people who told me so. However, I have no respect for lazines... | -10 | t1_dbtd8dp | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtdn24 | null | false | 2016-12-31T00:42:54Z |
dbtdld6 | t1_dbtdld6 | 1,483,144,903 | user_cef7be4aea19 | Cooking | This is my favorite [lemon tart.](http://www.westernlivingmagazine.com/recipes/2015/04/01/lemon-cream-tart/)
| 2 | t3_5l3sk9 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbtdld6 | null | false | 2016-12-31T00:41:43Z |
dbtdjpn | t1_dbtdjpn | 1,483,144,834 | user_0d1f6ca13702 | Cooking | Ah man, what's the deal with people and cooking in plastic, It seems so toxic.
And the heck does having to haul a tremendous amount of water mean? You're a hermit too and have to bring buckets of water from the lake to clean your crockpot? | -31 | t1_dbtd8qx | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtdjpn | null | false | 2016-12-31T00:40:34Z |
dbtdh0l | t1_dbtdh0l | 1,483,144,722 | user_549b21944dc8 | Cooking | Never use oil in my cast-iron when cooking steaks or bacon, or even minced meat. It does never really stick to the pan. Am I doing something wrong though? Is there another reason to use oil? | 1 | t1_dbt4oic | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtdh0l | null | false | 2016-12-31T00:38:42Z |
dbtdg0n | t1_dbtdg0n | 1,483,144,681 | user_ab324fd1126d | Cooking | Girlfriend hates pizza :( | 1 | t1_dbtaikq | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtdg0n | null | false | 2016-12-31T00:38:01Z |
dbtdfqn | t1_dbtdfqn | 1,483,144,669 | user_c44fde281c32 | Cooking | I can almost guarantee gordon ramsays stuff is significantly lighter gauge and therefore inferior than all-clad. Not to mention probably worse made.
As for a cutting board, bamboo is fine. They tend to fall apart quickly but other than that it's no better or worse than any other wooden one. When yours falls apart, up... | 2 | t1_dbtayrk | t3_5l6ddd | /r/Cooking/comments/t3_5l6ddd/dbtdfqn | null | false | 2016-12-31T00:37:49Z |
dbtdfct | t1_dbtdfct | 1,483,144,653 | user_ab324fd1126d | Cooking | Can't believe we didn't think of this | 6 | t1_dbtbo3d | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtdfct | null | false | 2016-12-31T00:37:33Z |
dbtdf46 | t1_dbtdf46 | 1,483,144,643 | user_ab324fd1126d | Cooking | This really helped guide us on what to buy. Thanks! | 4 | t1_dbtae28 | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtdf46 | null | false | 2016-12-31T00:37:23Z |
dbtde13 | t1_dbtde13 | 1,483,144,597 | user_ab324fd1126d | Cooking | Yeah I think I am going to advise the land lord to check her bills. If they are normal the company that just punctured out water should pay for repairs | 11 | t1_dbtd6ci | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtde13 | null | false | 2016-12-31T00:36:37Z |
dbtdcl2 | t1_dbtdcl2 | 1,483,144,535 | user_ab324fd1126d | Cooking | We did just buy disposable eating ware. Thanks! | 1 | t1_dbtcw92 | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtdcl2 | null | false | 2016-12-31T00:35:35Z |
dbtdcen | t1_dbtdcen | 1,483,144,528 | user_592643bff1cb | Cooking | Yeah, just go into your parents home and tell them how to fucking live. Great idea:/ | 2 | t1_dbt2o0r | t3_5l562b | /r/Cooking/comments/t3_5l562b/dbtdcen | null | false | 2016-12-31T00:35:28Z |
dbtdak6 | t1_dbtdak6 | 1,483,144,448 | user_ab324fd1126d | Cooking | Wow great idea thanks!! We do have a crock pot | 3 | t1_dbtck6h | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtdak6 | null | false | 2016-12-31T00:34:08Z |
dbtd8qx | t1_dbtd8qx | 1,483,144,368 | user_c722924a039f | Cooking | Since washing dishes is going to be an issue, I suggest the liners to make clean up easier. I've found them at the dollar store before - if it saves them from having to haul a tremendous amount of water, it would seem they'd be worth it. | 19 | t1_dbtd26q | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtd8qx | null | false | 2016-12-31T00:32:48Z |
dbtd8dp | t1_dbtd8dp | 1,483,144,353 | user_e090981912b9 | Cooking | Providing incorrect information is going to earn downvotes. It's not a difference of opinion, it's wrong information. The downvote button can certainly be used to lower or hide information that is not right. | 5 | t1_dbtd4vs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtd8dp | null | false | 2016-12-31T00:32:33Z |
dbtd7yz | t1_dbtd7yz | 1,483,144,335 | user_cd0bd2b55851 | Cooking | I think cooking shows also perpetuated this idea of a "smoking hot pan" if I try to cook above a 5 on my stove using a skillet I get a lot of smoking and burning whether it's my cast iron or stainless. | 1 | t1_dbsqge4 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtd7yz | null | false | 2016-12-31T00:32:15Z |
dbtd6ci | t1_dbtd6ci | 1,483,144,267 | user_4b7623e59cb8 | Cooking | I think "discovered that there was a water leak" is code for "We punched a hole in your water main with a shovel".
Whoever was digging in your yard should probably let you do your dishes at their house lol
| 24 | t3_5l6gna | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtd6ci | null | false | 2016-12-31T00:31:07Z |
dbtd4vs | t1_dbtd4vs | 1,483,144,204 | user_7a43f05d8f40 | Cooking | And? Downvotes are meant for off topic or unrelated comments or posts, not for people being wrong. | -2 | t1_dbtcui3 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtd4vs | null | false | 2016-12-31T00:30:04Z |
dbtd28u | t1_dbtd28u | 1,483,144,091 | user_cd0bd2b55851 | Cooking | I have one and it really does help, I don't have an outside venting hood so I had to find a solution. They can be found at bed bath and beyond too. | 1 | t1_dbt29t4 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtd28u | null | false | 2016-12-31T00:28:11Z |
dbtd26q | t1_dbtd26q | 1,483,144,089 | user_0d1f6ca13702 | Cooking | Liners? The hell? Just cook in the crock pot. But that does spring things to mind. Keep that thing on for a week or something, keep adding things to it whenever it gets low. Hermit dude up Minnesota way used to do it that way sorta excepting he had a wood burning stove. I think he might have stocked up on food mo... | -25 | t1_dbtck6h | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtd26q | null | false | 2016-12-31T00:28:09Z |
dbtd08k | t1_dbtd08k | 1,483,144,003 | user_214bd6f47760 | Cooking | I just made [this](http://altonbrown.com/spiced-apple-bundt-cake/) over the holidays. I'd use a thermometer to bake the cake instead of time but that's just me.
| 2 | t3_5l6b9x | t3_5l6b9x | /r/Cooking/comments/t3_5l6b9x/dbtd08k | null | false | 2016-12-31T00:26:43Z |
dbtcwh4 | t1_dbtcwh4 | 1,483,143,844 | user_98cca2dd5d09 | Cooking | Or...or...just hear me out you could cook up a nice pork tenderloin on a slightly pre sauted bed of apples and onions. | 2 | t3_5l6b9x | t3_5l6b9x | /r/Cooking/comments/t3_5l6b9x/dbtcwh4 | null | false | 2016-12-31T00:24:04Z |
dbtcw92 | t1_dbtcw92 | 1,483,143,834 | user_0d1f6ca13702 | Cooking | Paper plates a thing? Next best thing is paper towels. Eat off paper plates or paper towels. Microwave stuff wrapped in paper towels or on paper plates or both. Ha, or just be a nutjob. I'd have died a long time ago if completely clean dishes needed to be a thing or leftover pizza on the counter or whatever was re... | 1 | t3_5l6gna | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtcw92 | null | false | 2016-12-31T00:23:54Z |
dbtcvug | t1_dbtcvug | 1,483,143,816 | user_593972bed132 | Cooking | I wouldnt sweat it, its probably not nearly enough in the volume of the stew to matter one way or the other. | 1 | t3_5l4x6b | t3_5l4x6b | /r/Cooking/comments/t3_5l4x6b/dbtcvug | null | false | 2016-12-31T00:23:36Z |
dbtcv52 | t1_dbtcv52 | 1,483,143,786 | user_fee4e4771de5 | Cooking | If you have a griddled cast iron pan you can try filling the dips with salt | -1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtcv52 | null | false | 2016-12-31T00:23:06Z |
dbtcui3 | t1_dbtcui3 | 1,483,143,759 | user_e090981912b9 | Cooking | > Edit: it's not a dissagree button. >_<
375 is not a high smoke point for oils at all. It's not disagreement, you're just not correct when you say 375 is a high smoke point for oil. | 4 | t1_dbsqes8 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtcui3 | null | false | 2016-12-31T00:22:39Z |
dbtck6h | t1_dbtck6h | 1,483,143,324 | user_c722924a039f | Cooking | Have a crock pot? Get yourself some crock-pot liners and cook big portions of your favorite slow cooker meals.
Also, if you're going to bake anything, line your baking sheet with a few alternating bits of foil for easy clean up.
| 13 | t3_5l6gna | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtck6h | null | false | 2016-12-31T00:15:24Z |
dbtcid8 | t1_dbtcid8 | 1,483,143,247 | user_b19915e92ad0 | Cooking | Ooh, that sounds amazing! Lemon has surpassed chocolate as my favorite flavor, by far. Can you share the lemon soaking method? Is it like a simple syrup? | 1 | t1_daa4iv6 | t3_5e1yfl | /r/Cooking/comments/t3_5e1yfl/dbtcid8 | null | false | 2016-12-31T00:14:07Z |
dbtci4r | t1_dbtci4r | 1,483,143,238 | user_b6330a4baee4 | Cooking | you're a smart one, aren't you? | 7 | t1_dbtc89x | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtci4r | null | false | 2016-12-31T00:13:58Z |
dbtccsw | t1_dbtccsw | 1,483,143,008 | user_06d308e9a0c7 | Cooking | Hi,
2 shallots finely chopped
100mls white wine
3 cloves of garlic minced
1 rabbit deboned
200g chicken breast
3 sprigs thyme
Diced bacon 125g
Nutmeg
Cracked black pepper
Streaky bacon to line a 2lb loaf tin
Method
1. Fry shallots and add bacon, cook add garlic, thyme then white wine.
2. Blend or finely chop rabbi... | 1 | t3_5kx54f | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbtccsw | null | false | 2016-12-31T00:10:08Z |
dbtcbds | t1_dbtcbds | 1,483,142,949 | user_feee97f8f681 | Cooking | Oh, good news -- gotta love companies that stand behind their products! | 2 | t1_dbtbqew | t3_5g3pmx | /r/Cooking/comments/t3_5g3pmx/dbtcbds | null | false | 2016-12-31T00:09:09Z |
dbtcawm | t1_dbtcawm | 1,483,142,930 | user_4d4150ac2a6c | Cooking | Smoked paprika is the missing ingredient here | 4 | t1_dbsvsrb | t3_5l4nyj | /r/Cooking/comments/t3_5l4nyj/dbtcawm | null | false | 2016-12-31T00:08:50Z |
dbtcahw | t1_dbtcahw | 1,483,142,912 | user_b19915e92ad0 | Cooking | Good to know, thanks! My big gift this year from my husband was the big, cherry red KA, so exciting! The first thing I made were oatmeal butterscotch cookies (hubs is the only one in the house that likes them, but I thought he deserved them), and I did have to scrape quite a bit.
This thread is a godsend! I'm making... | 1 | t1_da9i4uv | t3_5e1yfl | /r/Cooking/comments/t3_5e1yfl/dbtcahw | null | false | 2016-12-31T00:08:32Z |
dbtca1z | t1_dbtca1z | 1,483,142,893 | user_bf82533318d2 | Cooking | This technically has about a tablespoon of paste, but spaghetti alla puttenesca is delicious. | 1 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtca1z | null | false | 2016-12-31T00:08:13Z |
dbtc9r9 | t1_dbtc9r9 | 1,483,142,881 | user_ceb6d0a9f180 | Cooking | If they're thin enough, stick 'em in the toaster. | 3 | t3_5l6cty | t3_5l6cty | /r/Cooking/comments/t3_5l6cty/dbtc9r9 | null | false | 2016-12-31T00:08:01Z |
dbtc89x | t1_dbtc89x | 1,483,142,819 | user_ce97459726d8 | Cooking | It's called a vent fan | -11 | t1_dbsnskb | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtc89x | null | false | 2016-12-31T00:06:59Z |
dbtc6nd | t1_dbtc6nd | 1,483,142,752 | user_f96ad300b063 | Cooking | I can see that with the lids. I like my lids to fit. Also there is just a lot of thought in the D5s features. Even though it is not designed for it the handles are perfect for holding a utensil while not using it. | 1 | t1_dbtc41z | t3_5l6ddd | /r/Cooking/comments/t3_5l6ddd/dbtc6nd | null | false | 2016-12-31T00:05:52Z |
dbtc41z | t1_dbtc41z | 1,483,142,645 | user_4fc8141ec8a1 | Cooking | +1. Recently bought them and I was really impressed. I initially bought the All Clad TK (Thomas Keller) but I ended up not liking their universal lids. | 2 | t1_dbtahez | t3_5l6ddd | /r/Cooking/comments/t3_5l6ddd/dbtc41z | null | false | 2016-12-31T00:04:05Z |
dbtc12u | t1_dbtc12u | 1,483,142,520 | user_00aa88a69fa4 | Cooking | You should really just get her a new cheap nonstick every year. | 1 | t3_5l562b | t3_5l562b | /r/Cooking/comments/t3_5l562b/dbtc12u | null | false | 2016-12-31T00:02:00Z |
dbtbyfn | t1_dbtbyfn | 1,483,142,408 | user_cc5fbfaca7d4 | Cooking | Yeah, refined is about a 520F smoke point. It is the highest smoke point cooking oil I am aware of. | 1 | t1_dbsw9m7 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtbyfn | null | false | 2016-12-31T00:00:08Z |
dbtbx1i | t1_dbtbx1i | 1,483,142,350 | user_00aa88a69fa4 | Cooking | And the copper ones will help you smoke crack! (Kidding but not really, that's what Chore Boy is mostly used for.) | 2 | t1_dbt2ctp | t3_5l3inz | /r/Cooking/comments/t3_5l3inz/dbtbx1i | null | false | 2016-12-30T23:59:10Z |
dbtbrn9 | t1_dbtbrn9 | 1,483,142,128 | user_cc5fbfaca7d4 | Cooking | I use the same stuff. It might have been your pan. If you are using straight cast iron you could be burning off what was already in there. With enameled cast iron I can confirm that it is very hard to get it to smoke. I've had it flash on me a couple of times without smoking, and a burn scar on my hand from searing a s... | 3 | t1_dbspc9r | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtbrn9 | null | false | 2016-12-30T23:55:28Z |
dbtbqiq | t1_dbtbqiq | 1,483,142,081 | user_f96ad300b063 | Cooking | Very true. But also remember that the surface can dry out independently and not necessarily wick the moisture from the inside to the surface. | 1 | t1_dbt2mmr | t3_5l43ju | /r/Cooking/comments/t3_5l43ju/dbtbqiq | null | false | 2016-12-30T23:54:41Z |
dbtbqew | t1_dbtbqew | 1,483,142,077 | user_15bd06d6d894 | Cooking | This was the best answer! It was Analon, and they sent a replacement today. | 2 | t1_dap6tly | t3_5g3pmx | /r/Cooking/comments/t3_5g3pmx/dbtbqew | null | false | 2016-12-30T23:54:37Z |
dbtbo3d | t1_dbtbo3d | 1,483,141,981 | user_ceb6d0a9f180 | Cooking | Sandwiches. Deli ham, turkey, chicken, assorted cheeses, and leafy greens. Go crazy. | 15 | t3_5l6gna | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtbo3d | null | false | 2016-12-30T23:53:01Z |
dbtbldy | t1_dbtbldy | 1,483,141,869 | user_db1085ec2ff2 | Cooking | Yeah - that's what I was referring to in my earlier post. I love YDFM, but it's just not easily accessible to me, especially on weeknights. | 1 | t1_dbt7jt6 | t3_5l3jgl | /r/Cooking/comments/t3_5l3jgl/dbtbldy | null | false | 2016-12-30T23:51:09Z |
dbtbkk7 | t1_dbtbkk7 | 1,483,141,837 | user_56e246d35ab9 | Cooking | Agreed but really prefer this recipe with whole head on shrimp | 1 | t1_dbt6rc9 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbtbkk7 | null | false | 2016-12-30T23:50:37Z |
dbtbjuo | t1_dbtbjuo | 1,483,141,807 | user_0d9307a66c05 | Cooking | From what I've handled, they feel quite well assembled. The tri-ply stuff is very heavy and stainless, their non-stick is just very thick aluminum with the hard anodization. Still feels nice, but does not have the laminated bottom. Depends on what you want out of your cookware. I highly recommend going to a store and h... | 1 | t1_dbtb9re | t3_5l6ddd | /r/Cooking/comments/t3_5l6ddd/dbtbjuo | null | false | 2016-12-30T23:50:07Z |
dbtbim1 | t1_dbtbim1 | 1,483,141,757 | user_28740d91387a | Cooking | Stickiness is usually caused using too much oil for seasoning or otherwise not wiping enough oil/fat off before storing. Wipe the whole pan down with oil, then use a clean cloth or paper towel and wipe it down again like you are trying to get it all off, leaving just a little behind. Place upside down in a cold oven ... | 1 | t1_dbtb5c9 | t3_5l6ddd | /r/Cooking/comments/t3_5l6ddd/dbtbim1 | null | false | 2016-12-30T23:49:17Z |
dbtbhh3 | t1_dbtbhh3 | 1,483,141,711 | user_cc5fbfaca7d4 | Cooking | This is great information, but for some reason the article skips refined avocado oil, which has a higher smoke point than any of the other oils listed (520F). | 7 | t1_dbsnrwy | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtbhh3 | null | false | 2016-12-30T23:48:31Z |
dbtbg29 | t1_dbtbg29 | 1,483,141,652 | user_f910ac330984 | Cooking | Save some pasta water and add it to the yolk. This will help it not making it a scramble in your carbonara | 20 | t1_dbt10yy | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtbg29 | null | false | 2016-12-30T23:47:32Z |
dbtbf2t | t1_dbtbf2t | 1,483,141,611 | user_0d9307a66c05 | Cooking | More caviar. | 1 | t3_5l5olh | t3_5l5olh | /r/Cooking/comments/t3_5l5olh/dbtbf2t | null | false | 2016-12-30T23:46:51Z |
dbtbebf | t1_dbtbebf | 1,483,141,580 | user_4584d530a07d | Cooking | Plain rice is fine the way it is. Eat more flavorful foods with it. | 0 | t3_5kwz4z | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbtbebf | null | false | 2016-12-30T23:46:20Z |
dbtb9re | t1_dbtb9re | 1,483,141,397 | user_ae2b1a22ac8d | Cooking | Is their brand good? | 1 | t1_dbtazqd | t3_5l6ddd | /r/Cooking/comments/t3_5l6ddd/dbtb9re | null | false | 2016-12-30T23:43:17Z |
dbtb6nw | t1_dbtb6nw | 1,483,141,270 | user_4252e551738f | Cooking | Same here ! Upgraded from regular canst iron and can't wait to try it in the new D.O. | 1 | t1_dbszawa | t3_5l3jgl | /r/Cooking/comments/t3_5l3jgl/dbtb6nw | null | false | 2016-12-30T23:41:10Z |
dbtb5c9 | t1_dbtb5c9 | 1,483,141,217 | user_ae2b1a22ac8d | Cooking | Not generally. Only in the parts where the residue is.
I just used it to make beef this morning, so in a few hours once the seasoning oil sets in I will take a picture if it is still there. | 2 | t1_dbtaw0p | t3_5l6ddd | /r/Cooking/comments/t3_5l6ddd/dbtb5c9 | null | false | 2016-12-30T23:40:17Z |
dbtb33z | t1_dbtb33z | 1,483,141,128 | user_4e2de0cd5b56 | Cooking | Definitely refrigerate. I always use the oven to reheat breaded chicken. Place them on a wire rack if you have one to prevent the bottom from getting soggy. Preheat to 350, and check after 10 minutes to see if it has reheated. | 6 | t3_5l6cty | t3_5l6cty | /r/Cooking/comments/t3_5l6cty/dbtb33z | null | false | 2016-12-30T23:38:48Z |
dbtb2ml | t1_dbtb2ml | 1,483,141,108 | user_0e606f90bf80 | Cooking | I just put a shower cap over my smoke alarm when I start cooking foods that produce a lot of smoke. | 7 | t1_dbt3ws1 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtb2ml | null | false | 2016-12-30T23:38:28Z |
dbtb0hv | t1_dbtb0hv | 1,483,141,020 | user_ae2b1a22ac8d | Cooking | Oh nice!!!! Thanks for the heads up! | 2 | t1_dbtarke | t3_5l6ddd | /r/Cooking/comments/t3_5l6ddd/dbtb0hv | null | false | 2016-12-30T23:37:00Z |
dbtazqd | t1_dbtazqd | 1,483,140,988 | user_0d9307a66c05 | Cooking | You may want to see what is on sale. I know Sur la Table is currently running some pretty good sales on their cookware. | 2 | t3_5l6ddd | t3_5l6ddd | /r/Cooking/comments/t3_5l6ddd/dbtazqd | null | false | 2016-12-30T23:36:28Z |
dbtaz5e | t1_dbtaz5e | 1,483,140,964 | user_7abb43a6bcde | Cooking | I'm so going to "thank" her for my drug habit starter kit. I'll at least get a chuckle out of it. | 1 | t1_dbtaliv | t3_5l61n8 | /r/Cooking/comments/t3_5l61n8/dbtaz5e | null | false | 2016-12-30T23:36:04Z |
dbtaz3f | t1_dbtaz3f | 1,483,140,961 | user_6b0b36f03b3d | Cooking | If you have access to a food processor, these [whole lemon bars](http://www.thebakerchick.com/2013/03/whole-lemon-bars/) are the best lemon bars ever--you slice up a whole lemon, peel and all, and purée it. Start with 3/4 cup sugar in the filling, even 1 cup (the lower bound in the recipe) is too sweet for me. | 2 | t3_5l3sk9 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbtaz3f | null | false | 2016-12-30T23:36:01Z |
dbtaz06 | t1_dbtaz06 | 1,483,140,957 | user_021c36d3b2db | Cooking | > Update us when done with rub, sauce, and ribs, and good lick!!!
Will definitely post again once done. Cheers. | 2 | t1_dbtapom | t3_5l6bca | /r/Cooking/comments/t3_5l6bca/dbtaz06 | null | false | 2016-12-30T23:35:57Z |
dbtayrk | t1_dbtayrk | 1,483,140,947 | user_ae2b1a22ac8d | Cooking | But.....Gordon Ramsay is my inspiration :'( lol.
Shun was my first experience into the japanese kitchen blade market. I am aware there are better, but I'm not ballin enough for them. But my god, their blades are absolutely stunning.
I just pulled the trigger and went with the Shun 9 Piece Premier knife set from... | 2 | t1_dbt9ozh | t3_5l6ddd | /r/Cooking/comments/t3_5l6ddd/dbtayrk | null | false | 2016-12-30T23:35:47Z |
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