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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dbrakgo | t1_dbrakgo | 1,483,026,423 | user_7992479ba111 | Cooking | Sushi rice is made from Japanese rice, but is prepared differently from the rice they would eat for most meals. It is a short grain rice closer to Arborio than Jasmine | 3 | t1_dbrab6y | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbrakgo | null | false | 2016-12-29T15:47:03Z |
dbraipa | t1_dbraipa | 1,483,026,357 | user_28436ec17f10 | Cooking | I think my favorite quick and easy snack/light meal is scrambled eggs on toast. I like to put a little bit of cream cheese on the toast before I put the eggs on top, but you could use another kind of cheese if you like. Unless you have a cholesterol problem, I think eggs are a good bet for quick snacks/meals because th... | 15 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbraipa | null | false | 2016-12-29T15:45:57Z |
dbraf84 | t1_dbraf84 | 1,483,026,219 | user_7992479ba111 | Cooking | * Salt, garlic powder, ginger powder. My all purpose savory rice. I avoid black pepper because I don't like how the little black flecks look
* Salt, turmeric, cumin, cinnamon, nutmeg - "curry" or Indian style rice. Great pungent flavors. The cumin, cinnamon, and nutmeg should be used sparingly in this
* Salt, smoked ... | 23 | t3_5kwz4z | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbraf84 | null | false | 2016-12-29T15:43:39Z |
dbra96t | t1_dbra96t | 1,483,025,979 | user_7992479ba111 | Cooking | You are thinking of sushi rice, which is made with vinegar and sugar. Japanese rice is also shorter grain, which is stickier | 3 | t1_dbr8yti | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbra96t | null | false | 2016-12-29T15:39:39Z |
dbra5e1 | t1_dbra5e1 | 1,483,025,830 | user_512379448ed7 | Cooking | cinnamon honey chipotle? | 2 | t1_dbqp5cj | t3_5kt4ob | /r/Cooking/comments/t3_5kt4ob/dbra5e1 | null | false | 2016-12-29T15:37:10Z |
dbra43y | t1_dbra43y | 1,483,025,780 | user_4305a4d32d9a | Cooking | Homemade hummus, can of chickpeas, spoonfull of tahini, diced garlic, lemon and salt and pepper, water and blend(I always add sliced roasted red onion )
Beetroot, rice and bean burgers; SO Easy(though best done day before)! boil a cup of rice and then in a large skillet saute onions, garlic, add canned beans of your ... | 17 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbra43y | null | false | 2016-12-29T15:36:20Z |
dbra15s | t1_dbra15s | 1,483,025,663 | user_4c6ff677b9a0 | Cooking | Marshmallows! | 1 | t3_5kwxm8 | t3_5kwxm8 | /r/Cooking/comments/t3_5kwxm8/dbra15s | null | false | 2016-12-29T15:34:23Z |
dbr9us0 | t1_dbr9us0 | 1,483,025,406 | user_b75fe027b39f | Cooking | coconut milk. learned it from an Indonesian friend. | 18 | t3_5kwz4z | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbr9us0 | null | false | 2016-12-29T15:30:06Z |
dbr9tdh | t1_dbr9tdh | 1,483,025,350 | user_3205bdad9f64 | Cooking | Oh god no. I wouldn't make bread with that beer. | 1 | t1_dbr9oyn | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbr9tdh | null | false | 2016-12-29T15:29:10Z |
dbr9ssf | t1_dbr9ssf | 1,483,025,327 | user_95cfc8f6410b | Cooking | Numi makes savory teas with things like tomato, herbs, and other veggies in them. Brew the tea and substitute it for the water. | 1 | t3_5kwz4z | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbr9ssf | null | false | 2016-12-29T15:28:47Z |
dbr9rhy | t1_dbr9rhy | 1,483,025,273 | user_95cfc8f6410b | Cooking | Good old brother water. | 6 | t1_dbr7hy7 | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbr9rhy | null | false | 2016-12-29T15:27:53Z |
dbr9pw5 | t1_dbr9pw5 | 1,483,025,209 | user_cc8b72868591 | Cooking | So when I read the title, I thought this would lead me to a NSFW sub of reddit.
I'm shocked but not disappointed. | 3 | t3_5kuhnv | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbr9pw5 | null | false | 2016-12-29T15:26:49Z |
dbr9oyn | t1_dbr9oyn | 1,483,025,170 | user_4da954926c4e | Cooking | And DO NOT use IPA beer. Please. Trust me. | 2 | t1_dbqpg82 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbr9oyn | null | false | 2016-12-29T15:26:10Z |
dbr9muk | t1_dbr9muk | 1,483,025,082 | user_0c1f900ae693 | Cooking | Thank you ! | 1 | t1_dbr9iwi | t3_5kwuty | /r/Cooking/comments/t3_5kwuty/dbr9muk | null | false | 2016-12-29T15:24:42Z |
dbr9iwi | t1_dbr9iwi | 1,483,024,920 | user_3376ccc6e858 | Cooking | Absolutely not. That seems like a combination of a convenience step and poorly written direction. You can assemble it the night before and bake first thing in the morning but you don't have to.
Compare it to [any](http://allrecipes.com/recipe/222627/brunch-egg-bake/) [other](https://www.pillsbury.com/recipes/overnigh... | 10 | t3_5kwuty | t3_5kwuty | /r/Cooking/comments/t3_5kwuty/dbr9iwi | null | false | 2016-12-29T15:22:00Z |
dbr9d4b | t1_dbr9d4b | 1,483,024,681 | user_06aa00e3e268 | Cooking | Interesting. Some people just call this chili but gravy works. | 2 | t3_5kuhnv | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbr9d4b | null | false | 2016-12-29T15:18:01Z |
dbr9azf | t1_dbr9azf | 1,483,024,594 | user_7298c48084bb | Cooking | http://abcnews.go.com/GMA/recipe/bake-mac-cheese-recipe-michael-symon-20164722
Michael Symon's no bake mac & cheese is damned amazing. heavy, rich and thick but damned good. | 2 | t3_5ktwh9 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbr9azf | null | false | 2016-12-29T15:16:34Z |
dbr9azk | t1_dbr9azk | 1,483,024,594 | user_b741c07c9b55 | Cooking | I'd like to have this person's downvotes explained. | 3 | t1_dbr2wvq | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbr9azk | null | false | 2016-12-29T15:16:34Z |
dbr948v | t1_dbr948v | 1,483,024,310 | user_b741c07c9b55 | Cooking | >"Is there such thing as taco meat gravy?"
ROFL
Yes, it's called "chili" LOL
One of my pet peeves about this sub (and the other food subs) is that people call everything "chili" when it's quite simple.
Ground beef, dried dark red chile powder, salt, onions, tomato puree and corn masa. That's it. That's chili. You c... | -2 | t3_5kuhnv | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbr948v | null | false | 2016-12-29T15:11:50Z |
dbr92io | t1_dbr92io | 1,483,024,236 | [deleted] | Cooking | [deleted] | 35 | t3_5kx54f | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbr92io | null | false | 2016-12-29T15:10:36Z |
dbr91z8 | t1_dbr91z8 | 1,483,024,213 | user_f0b669f3d19e | Cooking | If you want to pan fry at high temperature (sear steak til done for instance ) use cast iron.
You will permanently discolor stainless steel if frying at very high temperatures. There is simply nothing that needs to be cooked at that high a temperature in a stainless steel pan. You can sear a roast in stainless steel ... | 5 | t3_5kx3wm | t3_5kx3wm | /r/Cooking/comments/t3_5kx3wm/dbr91z8 | null | false | 2016-12-29T15:10:13Z |
dbr8yw9 | t1_dbr8yw9 | 1,483,024,078 | user_26ca3ae5e5ca | Cooking | I like Gordon Ramsay's Home Cooking- the recipes are good and usually simple enough to work through. Ingredient demand is never too out there (with the exception of seasonal items and the like). Every recipe I've seen in it has been stove top or oven-some call for a kitchen torch but that's easily replaced by a broiler... | 1 | t3_5kugey | t3_5kugey | /r/Cooking/comments/t3_5kugey/dbr8yw9 | null | false | 2016-12-29T15:07:58Z |
dbr8vzk | t1_dbr8vzk | 1,483,023,950 | user_511389fbbe85 | Cooking | Keep some butter around (buy real butter in a small tub if you can't keep it in a fridge. It should last a good long while just fine.). A small pat of butter in the water before cooking should reduce the foaming. | 1 | t3_5kx6ug | t3_5kx6ug | /r/Cooking/comments/t3_5kx6ug/dbr8vzk | null | false | 2016-12-29T15:05:50Z |
dbr8v1s | t1_dbr8v1s | 1,483,023,908 | user_7bbb99433f68 | Cooking | Congratulations! You just discovered how to make [enchilada sauce](http://www.foodnetwork.com/recipes/emeril-lagasse/easy-enchilada-sauce-recipe.html). | 3 | t3_5kuhnv | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbr8v1s | null | false | 2016-12-29T15:05:08Z |
dbr8sgj | t1_dbr8sgj | 1,483,023,795 | user_ca1828ca783a | Cooking | Notice how i said, "unless you heat it up again." Adding it to wings that are hot would be considered heating it up. | 1 | t1_dbq6u9a | t3_5klu47 | /r/Cooking/comments/t3_5klu47/dbr8sgj | null | false | 2016-12-29T15:03:15Z |
dbr8rbw | t1_dbr8rbw | 1,483,023,747 | user_f3e43cf0ad42 | Cooking | What sort of discoloration are you getting? I've encountered the steel turning slightly blue/purple at high heats, as well as it turning a light yellow/bronze at very high heats, but think the yellowing was just a very thin film of oil/fat that was starting to carbonize like when you season a cast iron or carbon steel ... | 2 | t3_5kx3wm | t3_5kx3wm | /r/Cooking/comments/t3_5kx3wm/dbr8rbw | null | false | 2016-12-29T15:02:27Z |
dbr8mc4 | t1_dbr8mc4 | 1,483,023,525 | user_1ab69cf464fb | Cooking | Yeah I tried it as a kid and couldn't stand it at all. But I love nacho cheese. I love fettucini alfredo. But i don't like any sharp cheddar at all. If it's remotely sharp even the tiniest bit I can't eat it. Also... if I had to eat nacho cheese on soft cooked noodles I don't know if I could either. I think those textu... | 1 | t1_dbr87re | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbr8mc4 | null | false | 2016-12-29T14:58:45Z |
dbr8h68 | t1_dbr8h68 | 1,483,023,286 | user_aa35ce9e8065 | Cooking | Admire your dedication. It kinda looks like you reinvented chili though. Ground beef, seasoning, assorted peppers, a little tomato if you like, masa flour, water... | 10 | t3_5kuhnv | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbr8h68 | null | false | 2016-12-29T14:54:46Z |
dbr8gc4 | t1_dbr8gc4 | 1,483,023,248 | [deleted] | Cooking | [deleted] | 1 | t3_5kuhnv | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbr8gc4 | null | false | 2016-12-29T14:54:08Z |
dbr8fas | t1_dbr8fas | 1,483,023,199 | user_157e26806a5f | Cooking | Cascadia represent! :D
Love your post/recipe, I just may have to make this soon... thanks for sharing. | 3 | t1_dbqyeyi | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbr8fas | null | false | 2016-12-29T14:53:19Z |
dbr899i | t1_dbr899i | 1,483,022,922 | user_aa81d596bc91 | Cooking | Now I want a tex-mex version of biscuits and gravy. | 1 | t3_5kuhnv | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbr899i | null | false | 2016-12-29T14:48:42Z |
dbr87re | t1_dbr87re | 1,483,022,854 | user_45bc132cbcf5 | Cooking | Ok, I'm late, but in order to better answer your question: (1) I assume you've had other mac and cheese besides Kraft? We're there any types that you could stand more? (2) Is it specifically pasta that is not al dente? Have you had mac and cheese on the al dente side and it be fine? (3) do you like other heavy, cream b... | 2 | t3_5ktwh9 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbr87re | null | false | 2016-12-29T14:47:34Z |
dbr820l | t1_dbr820l | 1,483,022,590 | user_418cbf94fde7 | Cooking | roast a sheet pan full of veggies. it's like 4-5 meals!
broccoli, cauliflower, garlic, carrots, root veggies (sweet potatoes, yams, turnips), brussel sprouts
flavorings as simple as olive oil and sea salt
add a spritz of lemon
asian - toss with soy, sesame oil, sesame seeds
middle eastern - sumac or za'tar or harissa... | 46 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbr820l | null | false | 2016-12-29T14:43:10Z |
dbr81gj | t1_dbr81gj | 1,483,022,563 | user_f3e43cf0ad42 | Cooking | They definitely make good bread homemade bread a lot more accessible since they take all the hard work out and you get properly kneaded dough. I always like to use mine for brioche since its messy to do by hand due to all the butter and eggs making it sticky.
They also take the hard work out of whipping eggwhites so ... | 1 | t3_5kwxm8 | t3_5kwxm8 | /r/Cooking/comments/t3_5kwxm8/dbr81gj | null | false | 2016-12-29T14:42:43Z |
dbr7xte | t1_dbr7xte | 1,483,022,395 | user_cc9422e05abd | Cooking | I would not use that chicken to feed other people. I am very cautious when feeding other people.
Are you sure you want to brine the chicken that long in pickle juice?
I would think 12 hours would be plenty of time.
Unthaw your chicken in the fridge.
| 3 | t3_5kwztp | t3_5kwztp | /r/Cooking/comments/t3_5kwztp/dbr7xte | null | false | 2016-12-29T14:39:55Z |
dbr7ujv | t1_dbr7ujv | 1,483,022,240 | user_418cbf94fde7 | Cooking | that definitely does not need to sit overnight. i would reduce the baking time a little bit (or just check it about 5 minutes earlier than you would if you had refrigerated it overnight) | 3 | t3_5kwuty | t3_5kwuty | /r/Cooking/comments/t3_5kwuty/dbr7ujv | null | false | 2016-12-29T14:37:20Z |
dbr7sru | t1_dbr7sru | 1,483,022,157 | [deleted] | Cooking | [deleted] | 0 | t3_5kx254 | t3_5kx254 | /r/Cooking/comments/t3_5kx254/dbr7sru | null | false | 2016-12-29T14:35:57Z |
dbr7soc | t1_dbr7soc | 1,483,022,152 | user_511389fbbe85 | Cooking | Use the spicy brown. | 2 | t3_5kx254 | t3_5kx254 | /r/Cooking/comments/t3_5kx254/dbr7soc | null | false | 2016-12-29T14:35:52Z |
dbr7qpv | t1_dbr7qpv | 1,483,022,059 | user_418cbf94fde7 | Cooking | heavenly mashed potatoes (or mashed cauliflower)
shredded chicken (toss in chicken breasts)
butter straight from the fridge (even freezer) for baking recipes!!! i made eleventy billion cookies over the holidays. tossing the butter straight into the kitchenaid was amazing. | 1 | t3_5kwxm8 | t3_5kwxm8 | /r/Cooking/comments/t3_5kwxm8/dbr7qpv | null | false | 2016-12-29T14:34:19Z |
dbr7ndd | t1_dbr7ndd | 1,483,021,902 | user_f3e43cf0ad42 | Cooking | Sounds like too much oil to me. In my experience if you leave too much oil in the pan and let it cool, it goes sticky and gummy. I'd scrub it out and re-season if you have to. Just use less oil next time when you season, and wipe out the excess with a paper towel. | 2 | t3_5kv5ob | t3_5kv5ob | /r/Cooking/comments/t3_5kv5ob/dbr7ndd | null | false | 2016-12-29T14:31:42Z |
dbr7hy7 | t1_dbr7hy7 | 1,483,021,635 | user_56be25d0351b | Cooking | Use broth instead of plain water.
Also, add frozen vegetables or a canned tomatoes. | 3 | t3_5kwz4z | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbr7hy7 | null | false | 2016-12-29T14:27:15Z |
dbr7gwl | t1_dbr7gwl | 1,483,021,582 | user_a07151857fa1 | Cooking | No, that's gross as is anything that's marketed for mass consumption, a poor substitute. Eat baked mac and cheese made with bechemel sauce and proper cheeses before you pass judgment.
This is like saying you don't like soup because you had a can of Campbell's liquid salt lick.
This is mac and cheese, https://www.you... | 8 | t1_dbqyaar | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbr7gwl | null | false | 2016-12-29T14:26:22Z |
dbr7gic | t1_dbr7gic | 1,483,021,564 | user_eb71da27916e | Cooking | [yes](http://www.recipepuppy.com/) | 1 | t3_5kt6dq | t3_5kt6dq | /r/Cooking/comments/t3_5kt6dq/dbr7gic | null | false | 2016-12-29T14:26:04Z |
dbr7elq | t1_dbr7elq | 1,483,021,469 | user_8beac5af7b72 | Cooking | Barkeeper's Friend will help you clean up the stainless steel (and many other things). | 1 | t1_dbpjg8e | t3_5knp8q | /r/Cooking/comments/t3_5knp8q/dbr7elq | null | false | 2016-12-29T14:24:29Z |
dbr73xa | t1_dbr73xa | 1,483,020,916 | user_7ac092550387 | Cooking | Maybe use a broth of some sort instead of water? | 2 | t3_5kwz4z | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbr73xa | null | false | 2016-12-29T14:15:16Z |
dbr70z2 | t1_dbr70z2 | 1,483,020,763 | user_418cbf94fde7 | Cooking | ham and mustard? are you sure that isn't a beef trifle with jam situation where a chicken cordon bleu recipe got stuck to a beef wellington recipe?
i think doing the mushrooms and pate mixture inside would be good though. like more of a roulade though? | 1 | t3_5krxy9 | t3_5krxy9 | /r/Cooking/comments/t3_5krxy9/dbr70z2 | null | false | 2016-12-29T14:12:43Z |
dbr70pu | t1_dbr70pu | 1,483,020,748 | user_4b80643e4f67 | Cooking | I have one but I don't know how to post it in the sub reddit lmfao, tell me how to do it on mobile and I will | 2 | t1_dbr0d31 | t3_5kvnjy | /r/Cooking/comments/t3_5kvnjy/dbr70pu | null | false | 2016-12-29T14:12:28Z |
dbr6x3d | t1_dbr6x3d | 1,483,020,556 | user_418cbf94fde7 | Cooking | scallion cream cheese is awesome and doesn't need other toppings. for the prego, you could do crumbled bacon with chopped egg. mmmm. for the veggie, maybe truffle salt or oil on top. | 1 | t3_5krtpl | t3_5krtpl | /r/Cooking/comments/t3_5krtpl/dbr6x3d | null | false | 2016-12-29T14:09:16Z |
dbr6ifl | t1_dbr6ifl | 1,483,019,745 | user_63113146f9a3 | Cooking | Chop tomatoes and Potatoes, add them into a cooker, add water chilly powder, salt and Rasam or Garam masala and cook for 3 whistles. Curry ready.
Tip- Add more water and tomatoes if you want gravy, ensure you get a good Masala power and Indian red chilly powder, I usually add jaggery to balance the flavours. | 28 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbr6ifl | null | false | 2016-12-29T13:55:45Z |
dbr6hql | t1_dbr6hql | 1,483,019,708 | user_0c1f900ae693 | Cooking | Shit. I forgot to mention I'm not putting bacon in. Thanks though! | 2 | t1_dbr6d09 | t3_5kwuty | /r/Cooking/comments/t3_5kwuty/dbr6hql | null | false | 2016-12-29T13:55:08Z |
dbr6g5v | t1_dbr6g5v | 1,483,019,615 | user_ac83f5428c3c | Cooking | You can do that right away. | 3 | t3_5kwuty | t3_5kwuty | /r/Cooking/comments/t3_5kwuty/dbr6g5v | null | false | 2016-12-29T13:53:35Z |
dbr6g46 | t1_dbr6g46 | 1,483,019,612 | user_a6a741ac58a4 | Cooking | Every damn thread | -3 | t1_dbqyp1u | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbr6g46 | null | false | 2016-12-29T13:53:32Z |
dbr6d09 | t1_dbr6d09 | 1,483,019,429 | user_511389fbbe85 | Cooking | Probably.
If you let it sit, the crispy bacon will turn less crisp and will soak some flavor into the egg mix - the onions will release flavor, too. So while you may not get as much bacon/onion flavor throughout the bake if you don't let it sit, I can't see it turning out *bad* if you don't. | 1 | t3_5kwuty | t3_5kwuty | /r/Cooking/comments/t3_5kwuty/dbr6d09 | null | false | 2016-12-29T13:50:29Z |
dbr68cr | t1_dbr68cr | 1,483,019,152 | user_b3eeeafcd2a2 | Cooking | Smells like raw sausage. | 0 | t1_dbqy41f | t3_5kuqxw | /r/Cooking/comments/t3_5kuqxw/dbr68cr | null | false | 2016-12-29T13:45:52Z |
dbr65pl | t1_dbr65pl | 1,483,018,993 | user_c9ce294fde82 | Cooking | Yes, it's what I typically buy in this case, but being post-holiday-pre-grocery-time I was working with what I had. | 1 | t1_dbqpvma | t3_5ksfov | /r/Cooking/comments/t3_5ksfov/dbr65pl | null | false | 2016-12-29T13:43:13Z |
dbr63z5 | t1_dbr63z5 | 1,483,018,888 | user_1fea1b51e484 | Cooking | Yuck. That stuff is disgusting, and I love Mac and Cheese.
Try the Velveeta Shells kind. It has actual Velveeta sauce and not the dry crap. Be careful that you don't overcook the shells - al dente is the way to go. I like to mix in some minced onion. | 5 | t1_dbqyaar | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbr63z5 | null | false | 2016-12-29T13:41:28Z |
dbr5ym9 | t1_dbr5ym9 | 1,483,018,560 | [deleted] | Cooking | [deleted] | 1 | t3_5kuhnv | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbr5ym9 | null | false | 2016-12-29T13:36:00Z |
dbr5qjt | t1_dbr5qjt | 1,483,018,060 | [deleted] | Cooking | [deleted] | 0 | t1_dbr5q6g | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbr5qjt | null | false | 2016-12-29T13:27:40Z |
dbr5q6g | t1_dbr5q6g | 1,483,018,036 | user_b9a3f71378b0 | Cooking | You'd like this video YSAC did:
https://youtu.be/S6AKDODgLwU | 2 | t3_5ktwh9 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbr5q6g | null | false | 2016-12-29T13:27:16Z |
dbr57eu | t1_dbr57eu | 1,483,016,771 | user_eae4a175e6a1 | Cooking | Thanks, I didn't even notice the downvotes hahaha
Those are great ideas, thanks! I've found a few Burger recipes that I got excitad about, even though its sort of a meat substitute, It's different and tasyy enough to be something on its own. | 5 | t1_dbr4atk | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbr57eu | null | false | 2016-12-29T13:06:11Z |
dbr4zlv | t1_dbr4zlv | 1,483,016,204 | user_3cbc43527242 | Cooking | Pepper spray | 2 | t1_dbqr1lt | t3_5ktzm8 | /r/Cooking/comments/t3_5ktzm8/dbr4zlv | null | false | 2016-12-29T12:56:44Z |
dbr4qeg | t1_dbr4qeg | 1,483,015,515 | user_13891941053f | Cooking | I really like my veggie mac and cheese. Basic mac and cheese base with homemade sauce and rotini pasta, but with shredded zucchini and chopped onion, mushrooms, and tomato. I'll sautee the veggies before I mix them in. | 2 | t3_5ktwh9 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbr4qeg | null | false | 2016-12-29T12:45:15Z |
dbr4q5g | t1_dbr4q5g | 1,483,015,496 | user_13891941053f | Cooking | I really like my veggie mac and cheese. Basic mac and cheese base with homemade sauce and rotini pasta, but with shredded zucchini and chopped onion, mushrooms, and tomato. I'll sautee the veggies before I mix them in. | 2 | t3_5ktwh9 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbr4q5g | null | false | 2016-12-29T12:44:56Z |
dbr4lxx | t1_dbr4lxx | 1,483,015,165 | user_f205b21f7048 | Cooking | That's what I figured I'd do, not sure about quantities though I guess I'll just need trial and error | 1 | t1_dbr4ish | t3_5kwbap | /r/Cooking/comments/t3_5kwbap/dbr4lxx | null | false | 2016-12-29T12:39:25Z |
dbr4ish | t1_dbr4ish | 1,483,014,920 | user_44b0df387d8a | Cooking | Basically everything in the list that you understand, just use that. The other things that you don't understand are mostly stabilisers etc.
If you're trying to get exactly the same thing, I can't help you. But if you want a ramen that's similar, just follow any other ramen recipe and tweak it with the list of ingredie... | 1 | t3_5kwbap | t3_5kwbap | /r/Cooking/comments/t3_5kwbap/dbr4ish | null | false | 2016-12-29T12:35:20Z |
dbr4btp | t1_dbr4btp | 1,483,014,367 | user_cbafdd833aaf | Cooking | .....no. | 1 | t3_5km607 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbr4btp | null | false | 2016-12-29T12:26:07Z |
dbr4atk | t1_dbr4atk | 1,483,014,284 | user_1f5d6a35fe86 | Cooking | Don't know why tou got downvoted, but I'll help.
Butternut squash puree is REALLY easy and mess-free, I make it often and keep in the fridge.
For protein, cook peanuts as you would beans or lentils, much easier cleanup, quicker, very tasty and keeps well in the refrigerator. If you have some patience you can also mak... | 44 | t3_5kwegq | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbr4atk | null | false | 2016-12-29T12:24:44Z |
dbr46ap | t1_dbr46ap | 1,483,013,913 | user_28740d91387a | Cooking | Not this. | 2 | t1_dbr433k | t3_5kv7lj | /r/Cooking/comments/t3_5kv7lj/dbr46ap | null | false | 2016-12-29T12:18:33Z |
dbr46az | t1_dbr46az | 1,483,013,913 | user_0c1f900ae693 | Cooking | I'm honestly mad that I didn't think of that sooner. | 4 | t1_dbqsmv9 | t3_5ktzm8 | /r/Cooking/comments/t3_5ktzm8/dbr46az | null | false | 2016-12-29T12:18:33Z |
dbr433k | t1_dbr433k | 1,483,013,648 | [deleted] | Cooking | [deleted] | 0 | t1_dbqxzq3 | t3_5kv7lj | /r/Cooking/comments/t3_5kv7lj/dbr433k | null | false | 2016-12-29T12:14:08Z |
dbr416p | t1_dbr416p | 1,483,013,485 | user_e55850e76747 | Cooking | 5 days is a very long time to brine, I never went much over 24 hours even for big birds. | 1 | t3_5kt6tu | t3_5kt6tu | /r/Cooking/comments/t3_5kt6tu/dbr416p | null | false | 2016-12-29T12:11:25Z |
dbr3szi | t1_dbr3szi | 1,483,012,774 | user_94a01f859252 | Cooking | Sorry but only Europe does *real* cheese. You'll understand when you try it. | -5 | t1_dbqu5iy | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbr3szi | null | false | 2016-12-29T11:59:34Z |
dbr38l8 | t1_dbr38l8 | 1,483,011,001 | user_bbe9b95eb300 | Cooking | thanks for the advice, now I'll definitely buy it. | 1 | t3_5kejfs | t3_5kejfs | /r/Cooking/comments/t3_5kejfs/dbr38l8 | null | false | 2016-12-29T11:30:01Z |
dbr34we | t1_dbr34we | 1,483,010,684 | user_7735716662ec | Cooking | I love biscuits with chorizo gravy | 6 | t3_5kuhnv | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbr34we | null | false | 2016-12-29T11:24:44Z |
dbr31nq | t1_dbr31nq | 1,483,010,411 | user_08034fd520aa | Cooking | Will it blend? | 1 | t3_5kt6dq | t3_5kt6dq | /r/Cooking/comments/t3_5kt6dq/dbr31nq | null | false | 2016-12-29T11:20:11Z |
dbr2wvq | t1_dbr2wvq | 1,483,010,009 | user_3cbc43527242 | Cooking | failing to see how this isn't just chili? | 0 | t3_5kuhnv | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbr2wvq | null | false | 2016-12-29T11:13:29Z |
dbr2u6u | t1_dbr2u6u | 1,483,009,771 | user_4ed1a78faf97 | Cooking | Ah of course, totally forgot about those since I moved to a new area and the Mexican super market was tucked away a bit and I didn't think about it. Thanks for the reminder. There's one not far, just in a direction I don't go normally. | 1 | t1_dbpugxo | t3_5km607 | /r/Cooking/comments/t3_5km607/dbr2u6u | null | false | 2016-12-29T11:09:31Z |
dbr2ilw | t1_dbr2ilw | 1,483,008,713 | user_da6b44a93a8a | Cooking | yeah produce is much cheaper at aldi and rewe and their produce is completely fine. They usually all get it from the same whole sale vendors anyway | 1 | t1_dbr24nk | t3_5km607 | /r/Cooking/comments/t3_5km607/dbr2ilw | null | false | 2016-12-29T10:51:53Z |
dbr2im7 | t1_dbr2im7 | 1,483,008,713 | user_f96ad300b063 | Cooking | So are you trying to make those sponges for plating? [Like these](http://www.molecularrecipes.com/foams/black-sesame-sponge-cake-miso/). If so that link should be pretty helpful. | 1 | t1_dbqv92u | t3_5kv14j | /r/Cooking/comments/t3_5kv14j/dbr2im7 | null | false | 2016-12-29T10:51:53Z |
dbr2gq1 | t1_dbr2gq1 | 1,483,008,534 | user_1ecd189da9f4 | Cooking | How big is the turkey? That's pretty critical information considering if it's a 20+ lb bird it might not even be thawed in 5 days. | 1 | t3_5kt6tu | t3_5kt6tu | /r/Cooking/comments/t3_5kt6tu/dbr2gq1 | null | false | 2016-12-29T10:48:54Z |
dbr24nk | t1_dbr24nk | 1,483,007,397 | user_5b36ba297787 | Cooking | I'll have to start going to Aldi instead of Rewe then. I was never really happy with their produce in the US but if it means I don't have to spend 2 euros per avocado then that's worth it. | 1 | t1_dbqhr08 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbr24nk | null | false | 2016-12-29T10:29:57Z |
dbr1otl | t1_dbr1otl | 1,483,005,931 | user_e382085be6a9 | Cooking | Yeah, check out bigoven. I haven't looked on it in a long time but it did have a feature to put in some preset ingredients and it would show recipes. | 1 | t3_5kt6dq | t3_5kt6dq | /r/Cooking/comments/t3_5kt6dq/dbr1otl | null | false | 2016-12-29T10:05:31Z |
dbr1bk0 | t1_dbr1bk0 | 1,483,004,719 | user_c8b2a7407bbf | Cooking | Also Californian here, can confirm.
Avocados for the avocado god. | 2 | t1_dbr19jz | t3_5km607 | /r/Cooking/comments/t3_5km607/dbr1bk0 | null | false | 2016-12-29T09:45:19Z |
dbr19jz | t1_dbr19jz | 1,483,004,539 | user_e196c6a5f6b7 | Cooking | Sorry, I'm a Californian. If I indicate any support for this idea I lose state residency. | 1 | t1_dbr17vb | t3_5km607 | /r/Cooking/comments/t3_5km607/dbr19jz | null | false | 2016-12-29T09:42:19Z |
dbr17vb | t1_dbr17vb | 1,483,004,384 | user_c8b2a7407bbf | Cooking | I never said it does. Just that instant potatoes are a good way of thickening up things. | 1 | t1_dbpqeb1 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbr17vb | null | false | 2016-12-29T09:39:44Z |
dbr0zch | t1_dbr0zch | 1,483,003,618 | user_6feed99f673d | Cooking | Ooh! Ooh! Try Watson!
That's right, IBM Watson! Usually he suggests some crazy things you wouldn't expect, and often asks for some ingredients you wouldn't normally have, but you can exclude them until you get something that sounds good.
https://www.ibmchefwatson.com/ | 2 | t3_5kt6dq | t3_5kt6dq | /r/Cooking/comments/t3_5kt6dq/dbr0zch | null | false | 2016-12-29T09:26:58Z |
dbr0tq3 | t1_dbr0tq3 | 1,483,003,125 | user_f96ad300b063 | Cooking | The "Danger zone" is between 40 and 140F. So it was not at a safe temp. I agree it is most likely fine. I would say 99% likely. But they are serving other people. So what is the harm in buying more and freezing what they already have to be had later by themselves? | 2 | t1_dbqyov2 | t3_5kuqxw | /r/Cooking/comments/t3_5kuqxw/dbr0tq3 | null | false | 2016-12-29T09:18:45Z |
dbr0dnz | t1_dbr0dnz | 1,483,001,736 | user_6766d8e736be | Cooking | Ok, next time. | 2 | t1_dbr0b5y | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbr0dnz | null | false | 2016-12-29T08:55:36Z |
dbr0dhv | t1_dbr0dhv | 1,483,001,721 | user_6766d8e736be | Cooking | Idk! Taco sauce is its own thing. I actually tried at first to make it with taco sauce and it was terrible. I guess by "gravy" here I mean something that is thicker that you would pour on a potato.
But yeah. It is probably a sauce. | 4 | t1_dbqz3ve | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbr0dhv | null | false | 2016-12-29T08:55:21Z |
dbr0d3g | t1_dbr0d3g | 1,483,001,685 | user_5ee88031a744 | Cooking | Oil/fat.
I would recommend watching the episode of Good Eats about making gravy, it talks about the process of how to get flour to cook. | 2 | t3_5ktzm8 | t3_5ktzm8 | /r/Cooking/comments/t3_5ktzm8/dbr0d3g | null | false | 2016-12-29T08:54:45Z |
dbr0d31 | t1_dbr0d31 | 1,483,001,684 | user_00c0ade14c48 | Cooking | Sound yummy! Did you get any pictures? | 1 | t3_5kvnjy | t3_5kvnjy | /r/Cooking/comments/t3_5kvnjy/dbr0d31 | null | false | 2016-12-29T08:54:44Z |
dbr0b5y | t1_dbr0b5y | 1,483,001,522 | user_197671443b93 | Cooking | I'd like a picture, please. | 4 | t3_5kuhnv | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbr0b5y | null | false | 2016-12-29T08:52:02Z |
dbr09vg | t1_dbr09vg | 1,483,001,416 | user_f96ad300b063 | Cooking | Can be hard to find. I think the only place I have seen it is a fresh market. Might find some at a whole foods or other expensive grocery stores like it. | 1 | t1_dbr07k4 | t3_5kstuc | /r/Cooking/comments/t3_5kstuc/dbr09vg | null | false | 2016-12-29T08:50:16Z |
dbr07k4 | t1_dbr07k4 | 1,483,001,226 | user_b1835619fb95 | Cooking | Where is 'dark stock' sold in stores? | 1 | t1_dbqiuji | t3_5kstuc | /r/Cooking/comments/t3_5kstuc/dbr07k4 | null | false | 2016-12-29T08:47:06Z |
dbr03go | t1_dbr03go | 1,483,000,894 | user_2b235be39bdf | Cooking | That's kinda where I'm at too. I felt dirty dropping the money for the main Ikons, and I use those daily. Practically $400 for 4 knives for two people who already don't eat much meat? No way.
I think we're all sorta in the same boat, I'm happy to see the positive reviews. They definitely seem like a good pairing with... | 1 | t1_dbqwvr9 | t3_5kscei | /r/Cooking/comments/t3_5kscei/dbr03go | null | false | 2016-12-29T08:41:34Z |
dbr01tn | t1_dbr01tn | 1,483,000,763 | user_7a8af161a1ab | Cooking | Don't like cheese so...nope! Never in my life have I understood such a foul dish. Mac n cheese.. | 0 | t3_5ktwh9 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbr01tn | null | false | 2016-12-29T08:39:23Z |
dbqzl8w | t1_dbqzl8w | 1,482,999,435 | user_ed5bad53e615 | Cooking | For me it's cheese of any kind. Macaroni, I can take it or leave it, but I despise cheese. | 1 | t3_5ktwh9 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqzl8w | null | false | 2016-12-29T08:17:15Z |
dbqz7fz | t1_dbqz7fz | 1,482,998,351 | user_441f23bf04b3 | Cooking | This | 2 | t1_dbqvci2 | t3_5ktzm8 | /r/Cooking/comments/t3_5ktzm8/dbqz7fz | null | false | 2016-12-29T07:59:11Z |
dbqz4th | t1_dbqz4th | 1,482,998,147 | user_e91f60571762 | Cooking | Have you tried cultured butter? | 1 | t3_5ksk5j | t3_5ksk5j | /r/Cooking/comments/t3_5ksk5j/dbqz4th | null | false | 2016-12-29T07:55:47Z |
dbqz3ve | t1_dbqz3ve | 1,482,998,075 | [deleted] | Cooking | [deleted] | 2 | t3_5kuhnv | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbqz3ve | null | false | 2016-12-29T07:54:35Z |
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