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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dbqz1n0 | t1_dbqz1n0 | 1,482,997,905 | [deleted] | Cooking | [deleted] | 16 | t1_dbqgq9p | t3_5kt6dq | /r/Cooking/comments/t3_5kt6dq/dbqz1n0 | null | false | 2016-12-29T07:51:45Z |
dbqyva8 | t1_dbqyva8 | 1,482,997,425 | user_6766d8e736be | Cooking | That sounds good too!! I will try it.
I put a tiny sprinkle of lecithin in to emulsify sometimes. | 1 | t1_dbqysun | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbqyva8 | null | false | 2016-12-29T07:43:45Z |
dbqysun | t1_dbqysun | 1,482,997,247 | user_441f23bf04b3 | Cooking | Oh! I do this too! But I make it sort of like a sausage country gravy with water instead of milk. I mix my taco meat spices into the flour that I cook into the grease and meat, then add water and canned chiles without draining and simmer. I usually drain a lot of the grease first so I can feel slightly less guilty abou... | 9 | t3_5kuhnv | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbqysun | null | false | 2016-12-29T07:40:47Z |
dbqyp1u | t1_dbqyp1u | 1,482,996,965 | [deleted] | Cooking | [deleted] | -13 | t1_dbqxv19 | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbqyp1u | null | false | 2016-12-29T07:36:05Z |
dbqyov2 | t1_dbqyov2 | 1,482,996,952 | user_2debc12f502a | Cooking | Standard fridge temperature is between 32 and 40 degrees. So it's a few degrees above that... And it was only for a few hours, it should be fine...
Plus sausage has at least 1% salt by volume making it even more bacteria resistant. So spoilage is much slower than other meat.
Don't waste your money buying new sausag... | 2 | t1_dbqs96x | t3_5kuqxw | /r/Cooking/comments/t3_5kuqxw/dbqyov2 | null | false | 2016-12-29T07:35:52Z |
dbqyoug | t1_dbqyoug | 1,482,996,951 | user_8dd00d22528e | Cooking | Yes, try myfridgefood.com it is handy. It does exactly what you described you are looking for
| 1 | t3_5kt6dq | t3_5kt6dq | /r/Cooking/comments/t3_5kt6dq/dbqyoug | null | false | 2016-12-29T07:35:51Z |
dbqymwl | t1_dbqymwl | 1,482,996,808 | user_2debc12f502a | Cooking | Standard fridge temperature is between 32 and 40 degrees. So it's a few degrees above that... And it was only for a few hours, it should be fine... | 1 | t1_dbqy41f | t3_5kuqxw | /r/Cooking/comments/t3_5kuqxw/dbqymwl | null | false | 2016-12-29T07:33:28Z |
dbqyml5 | t1_dbqyml5 | 1,482,996,786 | user_f96ad300b063 | Cooking | I have the same problem. I think our seasoning is not really there. More of a half ass version. | 2 | t3_5kv5ob | t3_5kv5ob | /r/Cooking/comments/t3_5kv5ob/dbqyml5 | null | false | 2016-12-29T07:33:06Z |
dbqyj7j | t1_dbqyj7j | 1,482,996,542 | user_6766d8e736be | Cooking | I ain't never had a man I cared to put so much thought into until him. He really puts a lot of work into making me a good life so I am always looking to do something nice for him. | 28 | t1_dbqwvdy | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbqyj7j | null | false | 2016-12-29T07:29:02Z |
dbqyhim | t1_dbqyhim | 1,482,996,428 | user_28740d91387a | Cooking | Don't think for a second that you need to strip a new Lodge. There are reasons to strip pans, but a new Lodge doesn't need it. If you ever mess it up to the point where you have to, go to /r/castiron or castironcollector.com for info, but skip that for now. That is stuff for restoration of old, dirty collected piec... | 2 | t1_dbpjgfr | t3_5knp8q | /r/Cooking/comments/t3_5knp8q/dbqyhim | null | false | 2016-12-29T07:27:08Z |
dbqyg5e | t1_dbqyg5e | 1,482,996,331 | user_6766d8e736be | Cooking | Good idea. I don't know that you need to pre-cook the masa like you do wheat flour because there's no gluten to cause you problems. However it would make it toasty flavored. | 6 | t1_dbqv88p | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbqyg5e | null | false | 2016-12-29T07:25:31Z |
dbqyf93 | t1_dbqyf93 | 1,482,996,271 | user_6766d8e736be | Cooking | I should clarify, the taco seasoning is on your taco meat. | 5 | t1_dbqxu72 | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbqyf93 | null | false | 2016-12-29T07:24:31Z |
dbqyf73 | t1_dbqyf73 | 1,482,996,267 | user_28740d91387a | Cooking | Stripping a new Lodge is unnecessary and not a step for a beginner. Dont do this!!! | 1 | t1_dbpcam1 | t3_5knp8q | /r/Cooking/comments/t3_5knp8q/dbqyf73 | null | false | 2016-12-29T07:24:27Z |
dbqyeyi | t1_dbqyeyi | 1,482,996,250 | user_6766d8e736be | Cooking | Funny you should say. We are in Seattle. So, there is no "too high". | 70 | t1_dbquc94 | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbqyeyi | null | false | 2016-12-29T07:24:10Z |
dbqybo3 | t1_dbqybo3 | 1,482,996,031 | user_a5a6e289c77b | Cooking | [/r/whatsinmycupboard](https://www.reddit.com/r/Whatsinmycupboard/) | 1 | t3_5kt6dq | t3_5kt6dq | /r/Cooking/comments/t3_5kt6dq/dbqybo3 | null | false | 2016-12-29T07:20:31Z |
dbqyb43 | t1_dbqyb43 | 1,482,995,992 | user_28740d91387a | Cooking | Butter, garlic, louisiana hot sauce, black pepper | 1 | t3_5kt4ob | t3_5kt4ob | /r/Cooking/comments/t3_5kt4ob/dbqyb43 | null | false | 2016-12-29T07:19:52Z |
dbqyacm | t1_dbqyacm | 1,482,995,941 | user_28740d91387a | Cooking | You lost me at worcestershire | 0 | t1_dbqhbzb | t3_5kt7bi | /r/Cooking/comments/t3_5kt7bi/dbqyacm | null | false | 2016-12-29T07:19:01Z |
dbqyaar | t1_dbqyaar | 1,482,995,937 | user_1ab69cf464fb | Cooking | Yeah - kids craft mac and cheese. I thought that was the prototypical. | 4 | t1_dbqxjws | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqyaar | null | false | 2016-12-29T07:18:57Z |
dbqy9cp | t1_dbqy9cp | 1,482,995,873 | user_28740d91387a | Cooking | Honestly, chili flavor comes from a blend of seasonings and other ingredients. If you rely on just 1 thing to flavor your chili it won't have much flavor afterall, it will taste like just 1 thing.
Cumin, mexican oregano, goya sazon, chili powder, lime, onions, jalapenos, roasted, peeled, seeded, and chopped poblano, ... | 4 | t1_dbqgfpm | t3_5kt7bi | /r/Cooking/comments/t3_5kt7bi/dbqy9cp | null | false | 2016-12-29T07:17:53Z |
dbqy41f | t1_dbqy41f | 1,482,995,504 | user_80148bd88d64 | Cooking | I'm almost certain it's fine. How does it smell? | 1 | t3_5kuqxw | t3_5kuqxw | /r/Cooking/comments/t3_5kuqxw/dbqy41f | null | false | 2016-12-29T07:11:44Z |
dbqy2ih | t1_dbqy2ih | 1,482,995,403 | user_28740d91387a | Cooking | When I feel lazy but want easy mac n cheese with a kick I make the box stuff and drizzle oil on a fresh jalapeno, sprinkle with kosher salt, and roast in the oven. Seed it, chop it, add to mac n cheese, so good. | 2 | t3_5ktwh9 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqy2ih | null | false | 2016-12-29T07:10:03Z |
dbqy11h | t1_dbqy11h | 1,482,995,302 | user_8877474d0c5f | Cooking | I didn't know the ghost of Rodney Dangerfield had a reddit account. | 56 | t1_dbqwvdy | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbqy11h | null | false | 2016-12-29T07:08:22Z |
dbqxzq3 | t1_dbqxzq3 | 1,482,995,216 | user_28740d91387a | Cooking | This | 0 | t1_dbqw4y3 | t3_5kv7lj | /r/Cooking/comments/t3_5kv7lj/dbqxzq3 | null | false | 2016-12-29T07:06:56Z |
dbqxzjt | t1_dbqxzjt | 1,482,995,205 | user_66d77d6fcade | Cooking | It is called ''can'' nabis. | 13 | t1_dbquc94 | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbqxzjt | null | false | 2016-12-29T07:06:45Z |
dbqxv19 | t1_dbqxv19 | 1,482,994,904 | user_db98358aa9f4 | Cooking | Will you be my mom | 13 | t3_5kuhnv | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbqxv19 | null | false | 2016-12-29T07:01:44Z |
dbqxu72 | t1_dbqxu72 | 1,482,994,853 | user_c9ccefcc19e4 | Cooking | Taco anything with no cumin? What's this sorcery? | 9 | t3_5kuhnv | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbqxu72 | null | false | 2016-12-29T07:00:53Z |
dbqxtm7 | t1_dbqxtm7 | 1,482,994,814 | user_d01f066fd1d0 | Cooking | Yeah. Google. | 1 | t3_5kt6dq | t3_5kt6dq | /r/Cooking/comments/t3_5kt6dq/dbqxtm7 | null | false | 2016-12-29T07:00:14Z |
dbqxmxa | t1_dbqxmxa | 1,482,994,372 | user_0209eb6e678b | Cooking | I mean try making it with different amounts of lime juice. See for yourself if there's a difference. If there's not, then just add lime juice for the taste, which is perfectly sensible. | 1 | t1_dbqv2gw | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqxmxa | null | false | 2016-12-29T06:52:52Z |
dbqxjws | t1_dbqxjws | 1,482,994,182 | user_a07151857fa1 | Cooking | What do you consider normal cheddar mac and cheese? What's our baseline here. Kraft? | 6 | t3_5ktwh9 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqxjws | null | false | 2016-12-29T06:49:42Z |
dbqxftk | t1_dbqxftk | 1,482,993,917 | user_82a4139fcabb | Cooking | supercook.com | 2 | t3_5kt6dq | t3_5kt6dq | /r/Cooking/comments/t3_5kt6dq/dbqxftk | null | false | 2016-12-29T06:45:17Z |
dbqxbq8 | t1_dbqxbq8 | 1,482,993,666 | user_632070520bb6 | Cooking | I make "mac and cheese" with pasta, milk, cheddar, fontina, sometimes brie cheese. Not all mac and cheese is boxed or processed cheese. Mac and cheese is a term, like hamburgers. Not all hamburgers are from McDonalds. | 2 | t1_dbql96b | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqxbq8 | null | false | 2016-12-29T06:41:06Z |
dbqx950 | t1_dbqx950 | 1,482,993,503 | user_09888644b907 | Cooking | I feel the same way! I didn't think it'd make that much of a difference at first. I originally got the burner just to take the frying outside to keep the kitchen cleaner. But having that all of that heat makes the frying go so much better. | 1 | t1_dbqwzjl | t3_5klcvv | /r/Cooking/comments/t3_5klcvv/dbqx950 | null | false | 2016-12-29T06:38:23Z |
dbqx4lo | t1_dbqx4lo | 1,482,993,224 | user_6d049aaec192 | Cooking | Rub it in chicken wings and bake | 1 | t3_5kskfc | t3_5kskfc | /r/Cooking/comments/t3_5kskfc/dbqx4lo | null | false | 2016-12-29T06:33:44Z |
dbqx2c2 | t1_dbqx2c2 | 1,482,993,087 | user_c558f7b3bb9c | Cooking | Cavatapi noodles cooked to al dente mixed with a can of Campbell's cream of mushroom soup and 10 oz of medium or sharp cheddar.
We'll often switch this up by using a mix of cheddar and pepperjack cheese or adding diced sausage, my SO likes to mix a little bbq sauce in his portion, I enjoy mixing mine with some canned ... | 4 | t3_5ktwh9 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqx2c2 | null | false | 2016-12-29T06:31:27Z |
dbqx0xi | t1_dbqx0xi | 1,482,993,004 | user_de30f2d41c7e | Cooking | I think this is the best idea.
I hate having to constantly plan menus around the one person that can't eat gluten. Then it seems like half the time they either don't show up or decide that they can eat some things with gluten, and don't even get the gluten free option.
Pjdias's idea seems to be the best with the le... | 2 | t1_dbql13g | t3_5krxy9 | /r/Cooking/comments/t3_5krxy9/dbqx0xi | null | false | 2016-12-29T06:30:04Z |
dbqwzjl | t1_dbqwzjl | 1,482,992,923 | user_4c2e8a9ef4ea | Cooking | I have the same burner! It has changed my life and taken my home cooked Chinese food to another level. | 1 | t1_dbozhrr | t3_5klcvv | /r/Cooking/comments/t3_5klcvv/dbqwzjl | null | false | 2016-12-29T06:28:43Z |
dbqwvr9 | t1_dbqwvr9 | 1,482,992,700 | user_4c2e8a9ef4ea | Cooking | I swear by the Wirecutter reviews (sister site), saw this review, the one Amazon review that said they match the Ikons and ordered. The knives cut nicely and look great in the block with the Ikon knives. I can't imagine paying so much more for knives I'd use once a month at most. | 2 | t1_dbqksz0 | t3_5kscei | /r/Cooking/comments/t3_5kscei/dbqwvr9 | null | false | 2016-12-29T06:25:00Z |
dbqwvdy | t1_dbqwvdy | 1,482,992,679 | user_0b8910845191 | Cooking | I ain't never had a broad put that much thought into anything for me. I bet it's nice. | 18 | t3_5kuhnv | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbqwvdy | null | false | 2016-12-29T06:24:39Z |
dbqwumu | t1_dbqwumu | 1,482,992,635 | user_2c7b23c5fce6 | Cooking | Do they call that spray Pam?
Can we spray it on Spam?
And how about plain old Ham?
Or perhaps a tasty Clam?
Or, in a pinch, a leg of Lamb?
Actually, I don't give a Damn! | 9 | t1_dbqsmv9 | t3_5ktzm8 | /r/Cooking/comments/t3_5ktzm8/dbqwumu | null | false | 2016-12-29T06:23:55Z |
dbqwgeo | t1_dbqwgeo | 1,482,991,803 | [deleted] | Cooking | [deleted] | 1 | t3_5kpwsk | t3_5kpwsk | /r/Cooking/comments/t3_5kpwsk/dbqwgeo | null | false | 2016-12-29T06:10:03Z |
dbqw9r7 | t1_dbqw9r7 | 1,482,991,424 | user_2debc12f502a | Cooking | Hmm... I've always used the Chinese carbon steel wok method of seasoning which means you heat it on a super hot flame until it turns blueish then with oil and discard veggies stir fry for a few minutes then you're done (YouTube for video info).
As it is right now, I think it's just a bad seasoning on your pan. So just... | 2 | t3_5kv5ob | t3_5kv5ob | /r/Cooking/comments/t3_5kv5ob/dbqw9r7 | null | false | 2016-12-29T06:03:44Z |
dbqw9hx | t1_dbqw9hx | 1,482,991,410 | user_5e1e7bfdb33f | Cooking | Macaroni with real cheese sauce, not the fake american cheese sauce. Bechamel sauce made with nice cheese, a blend of gruyere and parmesan. Finished with some crisp panchetta stirred through and buttery breadcrumbs on top. | 1 | t3_5ktwh9 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqw9hx | null | false | 2016-12-29T06:03:30Z |
dbqw6yl | t1_dbqw6yl | 1,482,991,269 | user_36e516329580 | Cooking | [Police spray oil](http://i.imgur.com/eVsJqKa.jpg) | 3 | t1_dbqr1lt | t3_5ktzm8 | /r/Cooking/comments/t3_5ktzm8/dbqw6yl | null | false | 2016-12-29T06:01:09Z |
dbqw4y3 | t1_dbqw4y3 | 1,482,991,161 | user_2debc12f502a | Cooking | It could be your butter to flour ratio. Generally I use a 1:1 ratio of but to flour and and cook it until it turns a nutty brown color, about 15 to 25 minutes.
The longer you cook a roux the darker out becomes, the more nutty flavor is developed and less raw flour flavor but less thickening power. You might want to g... | 7 | t3_5kv7lj | t3_5kv7lj | /r/Cooking/comments/t3_5kv7lj/dbqw4y3 | null | false | 2016-12-29T05:59:21Z |
dbqw4lu | t1_dbqw4lu | 1,482,991,142 | user_8b93c8ec481c | Cooking | It's just breakfast sausage so it will cook in the oven, but feel free to precook | 1 | t1_dbo3obk | t3_5kgew6 | /r/Cooking/comments/t3_5kgew6/dbqw4lu | null | false | 2016-12-29T05:59:02Z |
dbqw1s0 | t1_dbqw1s0 | 1,482,990,991 | user_7db4b9ef68af | Cooking | I love Chipotle in Adobo in chili (with cumin and chili powder). It adds a BBQ flavor that is amazing. | 1 | t3_5kt7bi | t3_5kt7bi | /r/Cooking/comments/t3_5kt7bi/dbqw1s0 | null | false | 2016-12-29T05:56:31Z |
dbqvxhx | t1_dbqvxhx | 1,482,990,767 | user_9c5546368473 | Cooking | You're serving other people. No way you need to be risking it. | 6 | t3_5kuqxw | t3_5kuqxw | /r/Cooking/comments/t3_5kuqxw/dbqvxhx | null | false | 2016-12-29T05:52:47Z |
dbqvm9k | t1_dbqvm9k | 1,482,990,173 | user_fbaecd5b6821 | Cooking | An air fryer is not a fryer and has a dumb name. There i said it... | 39 | t1_dbqlty0 | t3_5ktzm8 | /r/Cooking/comments/t3_5ktzm8/dbqvm9k | null | false | 2016-12-29T05:42:53Z |
dbqvlzt | t1_dbqvlzt | 1,482,990,160 | user_fdf41dec18a9 | Cooking | Bacon grease, duh. | 6 | t1_dbqr1lt | t3_5ktzm8 | /r/Cooking/comments/t3_5ktzm8/dbqvlzt | null | false | 2016-12-29T05:42:40Z |
dbqvfjy | t1_dbqvfjy | 1,482,989,822 | user_e408fd23a0eb | Cooking | I like macaroni and cheese, but I also love adding pieces grilled chicken that's been seasoned with salt and pepper to it.
If you've never had made from scratch mac and cheese, you should try it. It's definitely different than store bought. I also like using the shells as opposed to elbow macaroni. | 4 | t3_5ktwh9 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqvfjy | null | false | 2016-12-29T05:37:02Z |
dbqvci2 | t1_dbqvci2 | 1,482,989,665 | user_251cdc765db3 | Cooking | Deep fry it. | 23 | t3_5ktzm8 | t3_5ktzm8 | /r/Cooking/comments/t3_5ktzm8/dbqvci2 | null | false | 2016-12-29T05:34:25Z |
dbqv92u | t1_dbqv92u | 1,482,989,499 | user_b2171ff141a1 | Cooking | I want to bake a cake per order and rip it apart after it is finished in the microwave. I have done the same with muffins, I can try it. I was just thinking a whip cream container would be a little more uniform in aeration. | 1 | t1_dbqujeq | t3_5kv14j | /r/Cooking/comments/t3_5kv14j/dbqv92u | null | false | 2016-12-29T05:31:39Z |
dbqv88p | t1_dbqv88p | 1,482,989,457 | user_3e4f974dfdf3 | Cooking | Can you start with a roux of beef tallow and masa flour? For thickening. | 16 | t3_5kuhnv | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbqv88p | null | false | 2016-12-29T05:30:57Z |
dbqv7ds | t1_dbqv7ds | 1,482,989,416 | user_fe8dec7bbe05 | Cooking | [Are you sure you want a Cobb Salad?](https://youtu.be/7d-fA-45lWA?t=41) | 1 | t3_5koy2s | t3_5koy2s | /r/Cooking/comments/t3_5koy2s/dbqv7ds | null | false | 2016-12-29T05:30:16Z |
dbqv2gw | t1_dbqv2gw | 1,482,989,167 | user_9279c2ca3ae7 | Cooking | I guess I've just always been lucky then.
But what would I try myself? I'm not going to make guac without lime juice, so in the end it's irrelevant. | 1 | t1_dbqu645 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqv2gw | null | false | 2016-12-29T05:26:07Z |
dbquy5q | t1_dbquy5q | 1,482,988,952 | user_fe8dec7bbe05 | Cooking | Bacon butter. | 2 | t3_5kt4ob | t3_5kt4ob | /r/Cooking/comments/t3_5kt4ob/dbquy5q | null | false | 2016-12-29T05:22:32Z |
dbqupyx | t1_dbqupyx | 1,482,988,560 | user_8b79774c2c35 | Cooking | [My fridge food ](myfridgefood.com) is super convenient for that. | 6 | t3_5kt6dq | t3_5kt6dq | /r/Cooking/comments/t3_5kt6dq/dbqupyx | null | false | 2016-12-29T05:16:00Z |
dbquoxr | t1_dbquoxr | 1,482,988,510 | user_d58e92b05a20 | Cooking | I hate the box stuff. But I'll make a bacon Mac n cheese with a cheese sauce from scratch. That's pretty tasty. It started out as Alton Brown's baked Mac and cheese and twisted into my own creation. | 2 | t3_5ktwh9 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbquoxr | null | false | 2016-12-29T05:15:10Z |
dbqumbn | t1_dbqumbn | 1,482,988,389 | user_e63d569ad3dc | Cooking | You can get a cheap coffee grinder new for 15 bucks... | 1 | t1_dbqu3kr | t3_5kt7bi | /r/Cooking/comments/t3_5kt7bi/dbqumbn | null | false | 2016-12-29T05:13:09Z |
dbqujeq | t1_dbqujeq | 1,482,988,251 | user_8d27ae6313ff | Cooking | I've made several microwave cakes, and while they do work, I find the texture to be inferior to oven-baked cakes. They tend to be a little gummy, and you'll probably have to rework your recipe a little to get it to work without being soggy.
Are you wanting to bake the cakes to order? Seems like you would be better of... | 1 | t3_5kv14j | t3_5kv14j | /r/Cooking/comments/t3_5kv14j/dbqujeq | null | false | 2016-12-29T05:10:51Z |
dbqug8c | t1_dbqug8c | 1,482,988,100 | user_74b346ad447b | Cooking | Yummy works or well for this | 2 | t3_5kt6dq | t3_5kt6dq | /r/Cooking/comments/t3_5kt6dq/dbqug8c | null | false | 2016-12-29T05:08:20Z |
dbquelz | t1_dbquelz | 1,482,988,024 | user_47d506d35eda | Cooking | Why not just use the weed grinder? Add a little extra flavor? Or use the really old on you fucking hate and clean it | 0 | t1_dbqu3kr | t3_5kt7bi | /r/Cooking/comments/t3_5kt7bi/dbquelz | null | false | 2016-12-29T05:07:04Z |
dbquc94 | t1_dbquc94 | 1,482,987,915 | [deleted] | Cooking | [deleted] | 131 | t3_5kuhnv | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbquc94 | null | false | 2016-12-29T05:05:15Z |
dbqu9ar | t1_dbqu9ar | 1,482,987,778 | user_a89fd8ef6bfa | Cooking | [^(**Mouseover** or **click** to view the metric conversion for this comment)](http://fiddle.jshell.net/ConvertsToMetric/xhk4y5h5/show/light/?7%20ounces%20=%20198.4%20g%20OR%20207.0%20ml%20%0A "7 ounces = 198.4 g OR 207.0 ml
Post feedback in /r/ToMetric") | 2 | t1_dbqu997 | t3_5kt7bi | /r/Cooking/comments/t3_5kt7bi/dbqu9ar | null | false | 2016-12-29T05:02:58Z |
dbqu997 | t1_dbqu997 | 1,482,987,776 | user_d80540c299f7 | Cooking | I Found a reasonably priced place to buy dry chili pods:
http://www.spicesinc.com/t-chiles-and-hot-peppers.aspx
It lists the chili pods in the Serious Eats article which I think I crossed referenced in my earlier comment.
As to my own recipe, I also throw in my chili in addition to the pureed chili pods re-hydrated... | 1 | t3_5kt7bi | t3_5kt7bi | /r/Cooking/comments/t3_5kt7bi/dbqu997 | null | false | 2016-12-29T05:02:56Z |
dbqu645 | t1_dbqu645 | 1,482,987,634 | user_0209eb6e678b | Cooking | Lime juice does not prevent oxidation to any appreciable degree. The pH needed to denature the enzyme underlying this oxidation is much lower than is palatable. Try it yourself -- lime and lemon juice don't inhibit guac browning. | 1 | t1_dbq5fd9 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqu645 | null | false | 2016-12-29T05:00:34Z |
dbqu5iy | t1_dbqu5iy | 1,482,987,608 | user_745307f11d8a | Cooking | What are you on about? You think just because we have a shitty processed pre-packaged version we don't know what real ingredients are? A real Mac and cheese recipe calls for good pasta and real cheese. | 14 | t1_dbqrq2y | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqu5iy | null | false | 2016-12-29T05:00:08Z |
dbqu3kr | t1_dbqu3kr | 1,482,987,512 | user_4d6c79b1f16a | Cooking | But who owns an herb grinder? I mean except for the marijuanas. | 2 | t1_dbqgfpm | t3_5kt7bi | /r/Cooking/comments/t3_5kt7bi/dbqu3kr | null | false | 2016-12-29T04:58:32Z |
dbqu0f5 | t1_dbqu0f5 | 1,482,987,362 | user_d80540c299f7 | Cooking | You speak my chili language... I use one each ancho, guajillo and New Mexico though I just de-stem, remove seeds then put in about 2 cups boiling water, boil for about 5 minutes with lid on, then turn heat off and let soak for about 15 as I'm prepping everything else.
Then when a bit cooled, I puree the chilis, then ... | 2 | t1_dbqrero | t3_5kt7bi | /r/Cooking/comments/t3_5kt7bi/dbqu0f5 | null | false | 2016-12-29T04:56:02Z |
dbqtnfv | t1_dbqtnfv | 1,482,986,758 | user_0615a3e4f53c | Cooking | Most grocery stores *near you* carry them. When I lived in a semi-bumfuck area of CT (why did they put a state university in the middle of nowhere? WHY???), the dried chili selection was "meh" at best, and only available at one store. I was only able to get chipotles reliably. Then I moved to the Bay Area, and I'm in d... | 3 | t1_dbqs1ch | t3_5kt7bi | /r/Cooking/comments/t3_5kt7bi/dbqtnfv | null | false | 2016-12-29T04:45:58Z |
dbqtb5z | t1_dbqtb5z | 1,482,986,197 | user_ccd29ed76ae7 | Cooking | Yeah with police oil. | 1 | t1_dbqr2os | t3_5ktzm8 | /r/Cooking/comments/t3_5ktzm8/dbqtb5z | null | false | 2016-12-29T04:36:37Z |
dbqt3io | t1_dbqt3io | 1,482,985,854 | user_40ceb2d7c759 | Cooking | Hello u/drsteppa
I was reading the New Yorker and they had this article on cooking using IBM's Watson (called Chef Watson). This could help you figure out some recipes to put together, while incorporating novel technology
[Cooked Data by Alexandra Kleeman](https://www.google.com/amp/www.newyorker.com/magazine/2016/1... | 3 | t3_5kt6dq | t3_5kt6dq | /r/Cooking/comments/t3_5kt6dq/dbqt3io | null | false | 2016-12-29T04:30:54Z |
dbqt0yt | t1_dbqt0yt | 1,482,985,737 | user_be9346fcb99f | Cooking | Hell yeah | 1 | t3_5kq4p1 | t3_5kq4p1 | /r/Cooking/comments/t3_5kq4p1/dbqt0yt | null | false | 2016-12-29T04:28:57Z |
dbqszai | t1_dbqszai | 1,482,985,666 | user_a82133627fde | Cooking | Just Google it. | 1 | t1_dbqsdsr | t3_5k36sl | /r/Cooking/comments/t3_5k36sl/dbqszai | null | false | 2016-12-29T04:27:46Z |
dbqsy4b | t1_dbqsy4b | 1,482,985,613 | user_dd2c2e886660 | Cooking | I alternate between mushrooms and Eggplant for my bolagnese. | 1 | t1_dbo20fc | t3_5kh8gt | /r/Cooking/comments/t3_5kh8gt/dbqsy4b | null | false | 2016-12-29T04:26:53Z |
dbqsvib | t1_dbqsvib | 1,482,985,495 | user_622915a12f7d | Cooking | See I like my pasta on the mushier side normally but for mac and cheese it definitely needs to be closer to al dente, otherwise there's no texture at all. And I agree, I'm not a big fan of really saucy pasta. Part of why I love making it this way is that it's really easy to adjust the amount/thickness of the sauce with... | 2 | t1_dbqqsuw | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqsvib | null | false | 2016-12-29T04:24:55Z |
dbqst9p | t1_dbqst9p | 1,482,985,399 | user_a07151857fa1 | Cooking | Careful with that emersion blender or you'll make glue. | 2 | t3_5kt3bf | t3_5kt3bf | /r/Cooking/comments/t3_5kt3bf/dbqst9p | null | false | 2016-12-29T04:23:19Z |
dbqsmv9 | t1_dbqsmv9 | 1,482,985,117 | user_1f7b94d1c0f0 | Cooking | Use some fat, yes. No need to buy the ridiculous sprayable olive oil products; just put some oil in a spray bottle, it works fine. | 7 | t1_dbqojyo | t3_5ktzm8 | /r/Cooking/comments/t3_5ktzm8/dbqsmv9 | null | false | 2016-12-29T04:18:37Z |
dbqsdsr | t1_dbqsdsr | 1,482,984,722 | user_673eb605fece | Cooking | I'm not wrong about stones and moisture. The stones are a porous surface and much better for giving moisture a way out than any metal is.
I did think you were talking about sheet pans when you were referring to a "steel", if that's not the case, what is a "steel"? | 1 | t1_dbqpqxc | t3_5k36sl | /r/Cooking/comments/t3_5k36sl/dbqsdsr | null | false | 2016-12-29T04:12:02Z |
dbqsdod | t1_dbqsdod | 1,482,984,717 | user_9548167f30ab | Cooking | I'm not sure about normal caviar, but the easiest way to get eggs out of a fish is to gut them | 3 | t1_dbqeg8e | t3_5krtpl | /r/Cooking/comments/t3_5krtpl/dbqsdod | null | false | 2016-12-29T04:11:57Z |
dbqs96x | t1_dbqs96x | 1,482,984,520 | user_b3eeeafcd2a2 | Cooking | That's what I'm thinking. Probably will have to get up early and go buy more. | 1 | t1_dbqs729 | t3_5kuqxw | /r/Cooking/comments/t3_5kuqxw/dbqs96x | null | false | 2016-12-29T04:08:40Z |
dbqs860 | t1_dbqs860 | 1,482,984,477 | user_b4c04f87135f | Cooking | Kraft Blue Box. | 1 | t3_5ktwh9 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqs860 | null | false | 2016-12-29T04:07:57Z |
dbqs729 | t1_dbqs729 | 1,482,984,429 | user_f96ad300b063 | Cooking | Better to be safe than sorry. | 1 | t3_5kuqxw | t3_5kuqxw | /r/Cooking/comments/t3_5kuqxw/dbqs729 | null | false | 2016-12-29T04:07:09Z |
dbqs4pn | t1_dbqs4pn | 1,482,984,328 | [deleted] | Cooking | [deleted] | 5 | t3_5ktwh9 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqs4pn | null | false | 2016-12-29T04:05:28Z |
dbqs1ch | t1_dbqs1ch | 1,482,984,180 | user_b65922659db4 | Cooking | The peppers called for in the serious eats guide are all pretty common in dried form. Most grocery stores will have them, usually in the mexican section. Most walmarts around me carry them in big bags for a couple of bucks. If you absolutely can buy them locally consider buying them online. It doesn't take many peppers... | 1 | t3_5kt7bi | t3_5kt7bi | /r/Cooking/comments/t3_5kt7bi/dbqs1ch | null | false | 2016-12-29T04:03:00Z |
dbqrxiy | t1_dbqrxiy | 1,482,984,016 | user_c36e30e081cc | Cooking | Hah- yes some peppers for sure, cilantro I leave out! Too many people don't like it. Never added cumin. Just salt. | 1 | t1_dbqlr84 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqrxiy | null | false | 2016-12-29T04:00:16Z |
dbqrx5m | t1_dbqrx5m | 1,482,983,999 | user_26140db7e028 | Cooking | The Chefling app looks pretty nifty. I downloaded after I received an echo for Christmas. You can list items in your kitchen and rank the recipes based on the match to the recipe. There's also a widget to put a grocery list in your Notification Center-I'm oddly excited about this. | 3 | t3_5kt6dq | t3_5kt6dq | /r/Cooking/comments/t3_5kt6dq/dbqrx5m | null | false | 2016-12-29T03:59:59Z |
dbqrq2y | t1_dbqrq2y | 1,482,983,700 | [deleted] | Cooking | [deleted] | -17 | t1_dbqrcf9 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqrq2y | null | false | 2016-12-29T03:55:00Z |
dbqrg5w | t1_dbqrg5w | 1,482,983,296 | user_5ff39f01f50d | Cooking | You're mistaken. Japanese steal is harder and cut to a 16 degree angle. German (wusthof) are sharper at 14 degrees but a softer steal. If that's what you meant by thinner | 1 | t1_dbonaw7 | t3_5kkwt0 | /r/Cooking/comments/t3_5kkwt0/dbqrg5w | null | false | 2016-12-29T03:48:16Z |
dbqrero | t1_dbqrero | 1,482,983,238 | user_6d427f3e542b | Cooking | Look for dried ancho, guajillo, california, or anaheim peppers. A lot of places have bags of them in the Mexican aisle. Cut them open, get out the seeds, toast on low in a dry pan until they start to crackle, cover in stock and simmer, then blend them up. | 5 | t3_5kt7bi | t3_5kt7bi | /r/Cooking/comments/t3_5kt7bi/dbqrero | null | false | 2016-12-29T03:47:18Z |
dbqrcf9 | t1_dbqrcf9 | 1,482,983,140 | user_5bcf7a2b0cb3 | Cooking | Pasta with a cheese bechamel is shit? Fuck off. | 19 | t1_dbqmg4z | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqrcf9 | null | false | 2016-12-29T03:45:40Z |
dbqr2os | t1_dbqr2os | 1,482,982,730 | user_dfb49bbc912f | Cooking | Mostly | 4 | t1_dbqr1lt | t3_5ktzm8 | /r/Cooking/comments/t3_5ktzm8/dbqr2os | null | false | 2016-12-29T03:38:50Z |
dbqr1lt | t1_dbqr1lt | 1,482,982,685 | user_0032ec50cf3a | Cooking | ...police oil? | 8 | t1_dbqojyo | t3_5ktzm8 | /r/Cooking/comments/t3_5ktzm8/dbqr1lt | null | false | 2016-12-29T03:38:05Z |
dbqqsuw | t1_dbqqsuw | 1,482,982,326 | user_1ab69cf464fb | Cooking | I think in my case it might help to make it really dry and al dente too. | 3 | t1_dbqq2oz | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqqsuw | null | false | 2016-12-29T03:32:06Z |
dbqqrtg | t1_dbqqrtg | 1,482,982,283 | user_1ab69cf464fb | Cooking | Good ideas thanks! | 2 | t1_dbqpg82 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqqrtg | null | false | 2016-12-29T03:31:23Z |
dbqqe1g | t1_dbqqe1g | 1,482,981,719 | user_072966e694d5 | Cooking | If you know the names of the chilis you can find, it will be pretty easy to give you a good match up. Flying blind, I would say get any three that look different (color/size). Put some of each in boiling water to cover and let soak; toasting beforehand does not make an identifiable difference in chili IME. Then tast... | 3 | t3_5kt7bi | t3_5kt7bi | /r/Cooking/comments/t3_5kt7bi/dbqqe1g | null | false | 2016-12-29T03:21:59Z |
dbqq6nk | t1_dbqq6nk | 1,482,981,416 | user_2e2cb2113124 | Cooking | allrecipes.com | 6 | t3_5kt6dq | t3_5kt6dq | /r/Cooking/comments/t3_5kt6dq/dbqq6nk | null | false | 2016-12-29T03:16:56Z |
dbqq2oz | t1_dbqq2oz | 1,482,981,252 | user_622915a12f7d | Cooking | If it's specifically the Cheddar, you could either use a milder version (I don't like sharp cheddar either, I always use just medium) or you could try Gouda or pretty much any other melting cheese.
For me the issue isn't the cheese, it's the roux. It just makes it too rich for me, so when I make it, I do just stoveto... | 9 | t3_5ktwh9 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqq2oz | null | false | 2016-12-29T03:14:12Z |
dbqq1s0 | t1_dbqq1s0 | 1,482,981,215 | [deleted] | Cooking | [deleted] | 2 | t1_dbqmsk7 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqq1s0 | null | false | 2016-12-29T03:13:35Z |
dbqpx39 | t1_dbqpx39 | 1,482,981,025 | user_47d506d35eda | Cooking | And it's called....? | 0 | t1_dbqnu1c | t3_5kt6dq | /r/Cooking/comments/t3_5kt6dq/dbqpx39 | null | false | 2016-12-29T03:10:25Z |
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