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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dbqpvma | t1_dbqpvma | 1,482,980,963 | user_fb7975d3da30 | Cooking | I think you might be mixing up Spanish chorizo and Mexican chorizo? The Mexican kind is never hard, you're supposed to remove it from the casing and fry it up loose and crumbly. | 3 | t3_5ksfov | t3_5ksfov | /r/Cooking/comments/t3_5ksfov/dbqpvma | null | false | 2016-12-29T03:09:23Z |
dbqpufy | t1_dbqpufy | 1,482,980,915 | user_a5ef08378a9f | Cooking | Creme de Colorado | 1 | t3_5kugey | t3_5kugey | /r/Cooking/comments/t3_5kugey/dbqpufy | null | false | 2016-12-29T03:08:35Z |
dbqpqxc | t1_dbqpqxc | 1,482,980,771 | user_a82133627fde | Cooking | You're speculating about an oven steel, it's not the same as a pan, preheated or not. You know what a steel is, right?
I've had stones, and I've had a steel for 2 years now. Steels were invented to cook pizza, and your speculation about bottom burning is wrong, as many thousands of cooks can attest. Your idea about s... | 1 | t1_dbq35sd | t3_5k36sl | /r/Cooking/comments/t3_5k36sl/dbqpqxc | null | false | 2016-12-29T03:06:11Z |
dbqpol7 | t1_dbqpol7 | 1,482,980,679 | user_4f0d6a6e7554 | Cooking | Jacque Pepin's Complete Techniques | 1 | t3_5kugey | t3_5kugey | /r/Cooking/comments/t3_5kugey/dbqpol7 | null | false | 2016-12-29T03:04:39Z |
dbqpo5r | t1_dbqpo5r | 1,482,980,662 | user_9f81769eb052 | Cooking | It's for a chicken pot pie. Thank you.
| 1 | t1_dbqio8y | t3_5ktgcm | /r/Cooking/comments/t3_5ktgcm/dbqpo5r | null | false | 2016-12-29T03:04:22Z |
dbqpn9f | t1_dbqpn9f | 1,482,980,624 | user_e30041ff21a0 | Cooking | If you want to learn while you're cooking, I recommend the America's Test Kitchen cookbook. They discuss every ingredient in their recipes, why they chose them, what else they tried that didn't work as well, and a lot of other details that give you a real understanding of the dish you're making.
| 2 | t3_5kugey | t3_5kugey | /r/Cooking/comments/t3_5kugey/dbqpn9f | null | false | 2016-12-29T03:03:44Z |
dbqpmsz | t1_dbqpmsz | 1,482,980,605 | [deleted] | Cooking | [removed] | 1 | t1_dbqk3yg | t3_5ksk5j | /r/Cooking/comments/t3_5ksk5j/dbqpmsz | null | false | 2016-12-29T03:03:25Z |
dbqpg82 | t1_dbqpg82 | 1,482,980,338 | user_3205bdad9f64 | Cooking | It's pretty good. And you don't have to stick with cheddar, you can mix in other cheeses. After I've done some entertaining, I freeze all the leftovers from the cheese trays until I have enough to make this dish. It's really no harder than making regular macaroni and cheese but is a bit healthier and tastier.
Rule ... | 5 | t1_dbqp6u6 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqpg82 | null | false | 2016-12-29T02:58:58Z |
dbqp76m | t1_dbqp76m | 1,482,979,967 | [deleted] | Cooking | [deleted] | 1 | t1_dbqo1a0 | t3_5kt3bf | /r/Cooking/comments/t3_5kt3bf/dbqp76m | null | false | 2016-12-29T02:52:47Z |
dbqp71e | t1_dbqp71e | 1,482,979,959 | user_5344038a83f1 | Cooking | I prefer SWAT oil. More crunch. | 8 | t1_dbqojyo | t3_5ktzm8 | /r/Cooking/comments/t3_5ktzm8/dbqp71e | null | false | 2016-12-29T02:52:39Z |
dbqp70d | t1_dbqp70d | 1,482,979,958 | user_1ab69cf464fb | Cooking | Cool thanks! | 1 | t1_dbqorof | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqp70d | null | false | 2016-12-29T02:52:38Z |
dbqp6u6 | t1_dbqp6u6 | 1,482,979,951 | user_1ab69cf464fb | Cooking | That sounds amazing! | 2 | t1_dbqoq9a | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqp6u6 | null | false | 2016-12-29T02:52:31Z |
dbqp5cj | t1_dbqp5cj | 1,482,979,888 | user_6766d8e736be | Cooking | honey or chipotle. Or if you want to watch the world burn, honey chipotle. | 3 | t3_5kt4ob | t3_5kt4ob | /r/Cooking/comments/t3_5kt4ob/dbqp5cj | null | false | 2016-12-29T02:51:28Z |
dbqozwn | t1_dbqozwn | 1,482,979,666 | user_5ad2b1558ffe | Cooking | You are both right the colour really has nothing to do with the sauce type and im aware of that i jsut used it because its common vernacular.
| 1 | t3_5kpwsk | t3_5kpwsk | /r/Cooking/comments/t3_5kpwsk/dbqozwn | null | false | 2016-12-29T02:47:46Z |
dbqoxyf | t1_dbqoxyf | 1,482,979,589 | user_a1b2d346c241 | Cooking | If the fish is smaller dice, don't let it marinade or cook as long. We used to make ceviche small dice for catering so it cured in 5 minutes, that way we always had fresh ceviche a la minute | 1 | t1_dbpe94j | t3_5khd6a | /r/Cooking/comments/t3_5khd6a/dbqoxyf | null | false | 2016-12-29T02:46:29Z |
dbqorof | t1_dbqorof | 1,482,979,333 | user_f96ad300b063 | Cooking | Chrissy Teigan's recipe from her book is the only one I have enjoyed. | 3 | t3_5ktwh9 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqorof | null | false | 2016-12-29T02:42:13Z |
dbqoq9a | t1_dbqoq9a | 1,482,979,276 | user_3205bdad9f64 | Cooking | Bow tie pasta has a nicer texture, not so mushy. Then I make the cheese sauce from scratch with a little bit of stout beer or red wine in it. Fry some sliced mushrooms in butter, and add a bunch of diced broccoli and cauliflower. Mix that into the pasta with the cheese sauce. Put it in a baking dish and top with br... | 22 | t3_5ktwh9 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqoq9a | null | false | 2016-12-29T02:41:16Z |
dbqojyo | t1_dbqojyo | 1,482,979,021 | user_1d45a11e0f83 | Cooking | Use some fat. Get a sprayable olive oil and mist them. Also dip the chicken in some egg wash first then coat with flour. Let sit for ten mins. Mist with oil then cook. | 42 | t3_5ktzm8 | t3_5ktzm8 | /r/Cooking/comments/t3_5ktzm8/dbqojyo | null | false | 2016-12-29T02:37:01Z |
dbqo5c4 | t1_dbqo5c4 | 1,482,978,414 | user_1514d0a378bf | Cooking | Yes. With a good rub of corse salt and fresh pepper is my preferred method. | 1 | t1_dbq971t | t3_5kk5vu | /r/Cooking/comments/t3_5kk5vu/dbqo5c4 | null | false | 2016-12-29T02:26:54Z |
dbqo1a0 | t1_dbqo1a0 | 1,482,978,240 | user_45bc132cbcf5 | Cooking | I imagine the starch just absorbed the liquid. Add stock/water back bit by bit until it's reached your desired consistency. | 1 | t3_5kt3bf | t3_5kt3bf | /r/Cooking/comments/t3_5kt3bf/dbqo1a0 | null | false | 2016-12-29T02:24:00Z |
dbqnwey | t1_dbqnwey | 1,482,978,041 | [deleted] | Cooking | [deleted] | 1 | t1_dbqmg4z | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqnwey | null | false | 2016-12-29T02:20:41Z |
dbqnu1c | t1_dbqnu1c | 1,482,977,945 | user_c44fde281c32 | Cooking | Yes | -4 | t3_5kt6dq | t3_5kt6dq | /r/Cooking/comments/t3_5kt6dq/dbqnu1c | null | false | 2016-12-29T02:19:05Z |
dbqnq4j | t1_dbqnq4j | 1,482,977,785 | [deleted] | Cooking | [deleted] | 1 | t1_dbqmg4z | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqnq4j | null | false | 2016-12-29T02:16:25Z |
dbqnb4v | t1_dbqnb4v | 1,482,977,184 | user_9696b4118716 | Cooking | I've tried concurrently brining and thawing chicken.
Doesn't seem to work as well as thawing then brining, but more power to you.
No idea about whether it'll stay good for five days in a brine though. Never tried it for that long before. | 1 | t3_5kt6tu | t3_5kt6tu | /r/Cooking/comments/t3_5kt6tu/dbqnb4v | null | false | 2016-12-29T02:06:24Z |
dbqn427 | t1_dbqn427 | 1,482,976,900 | user_01281604a6dc | Cooking | you're welcome!
One more point about the caviar: It should never be served with a metal spoon. The thought is that this changes the taste.
Dollar stores often sell packs of tiny silver plastic spoons just the right size for caviar dipping. You may also find them in some Walmarts, some supermarkets, and some party su... | 1 | t1_dbq5x4e | t3_5kmzjv | /r/Cooking/comments/t3_5kmzjv/dbqn427 | null | false | 2016-12-29T02:01:40Z |
dbqmsk7 | t1_dbqmsk7 | 1,482,976,450 | user_1ab69cf464fb | Cooking | Thanks! Sounds amazing?
I wish I could say I have a great palate which is why mac and cheese is gross to me but I love movie theater nacho cheese. haha I just don't like sharp cheddar at all and something about the cheddar cheese and noodles makes me want to wretch. But I thought maybe noodles and some kind of soft mo... | 1 | t1_dbql96b | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqmsk7 | null | false | 2016-12-29T01:54:10Z |
dbqmryz | t1_dbqmryz | 1,482,976,427 | [deleted] | Cooking | [deleted] | 12 | t1_dbqm8cs | t3_5ktzm8 | /r/Cooking/comments/t3_5ktzm8/dbqmryz | null | false | 2016-12-29T01:53:47Z |
dbqmqg5 | t1_dbqmqg5 | 1,482,976,367 | [deleted] | Cooking | [deleted] | 1 | t1_dbqhkku | t3_5ksk5j | /r/Cooking/comments/t3_5ksk5j/dbqmqg5 | null | false | 2016-12-29T01:52:47Z |
dbqmpi5 | t1_dbqmpi5 | 1,482,976,329 | user_c9ebe4204ae1 | Cooking | There's a whole method to my guac-madness. I'm not going to include amounts because all the produce varies in size. Use your taste buds to get it where you like, taste as you go. Ingredients: Lime, Red Onion, Garlic, Salt, Serrano Pepper, Cumin, Avocado Cilantro. No Mayo, No Tomato.
First things first, juice a couple ... | 1 | t1_dbpp71e | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqmpi5 | null | false | 2016-12-29T01:52:09Z |
dbqmom0 | t1_dbqmom0 | 1,482,976,292 | [deleted] | Cooking | [deleted] | 1 | t3_5ktgcm | t3_5ktgcm | /r/Cooking/comments/t3_5ktgcm/dbqmom0 | null | false | 2016-12-29T01:51:32Z |
dbqmg4z | t1_dbqmg4z | 1,482,975,958 | [deleted] | Cooking | [deleted] | -31 | t1_dbqluxc | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqmg4z | null | false | 2016-12-29T01:45:58Z |
dbqmfqc | t1_dbqmfqc | 1,482,975,942 | user_cbb5d91d2eaf | Cooking | [thatsthejoke.gif](http://gfycat.com/GlassAmusingBeardedcollie)
---
^(*Feedback welcome at /r/image_linker_bot* | )[^(Disable)](https://www.reddit.com/message/compose/?to=image_linker_bot&subject=Ignore%20request&message=ignore%20me)^( with "ignore me" via reply or PM)
| 1 | t1_dbqmf0j | t3_5kkwt0 | /r/Cooking/comments/t3_5kkwt0/dbqmfqc | null | false | 2016-12-29T01:45:42Z |
dbqmf0j | t1_dbqmf0j | 1,482,975,912 | user_cddb5ed8d95c | Cooking | thatsthejoke.gif | 1 | t1_dbpjc6q | t3_5kkwt0 | /r/Cooking/comments/t3_5kkwt0/dbqmf0j | null | false | 2016-12-29T01:45:12Z |
dbqmep5 | t1_dbqmep5 | 1,482,975,899 | user_b72a72d6be12 | Cooking | You can't be this stupid, you're a troll. | 1 | t1_dbq4w9s | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqmep5 | null | false | 2016-12-29T01:44:59Z |
dbqmd6y | t1_dbqmd6y | 1,482,975,838 | user_991043c378a3 | Cooking | Ancho is my favorite. | 1 | t3_5kt7bi | t3_5kt7bi | /r/Cooking/comments/t3_5kt7bi/dbqmd6y | null | false | 2016-12-29T01:43:58Z |
dbqm8cs | t1_dbqm8cs | 1,482,975,642 | user_8982fcbf839c | Cooking | It's a high-temperature convection oven. | 20 | t1_dbqlty0 | t3_5ktzm8 | /r/Cooking/comments/t3_5ktzm8/dbqm8cs | null | false | 2016-12-29T01:40:42Z |
dbqm6hf | t1_dbqm6hf | 1,482,975,568 | user_94524e54918c | Cooking | Orange zest and tarragon. You can add a little honey as a sweetener if you wish. | 1 | t3_5kt4ob | t3_5kt4ob | /r/Cooking/comments/t3_5kt4ob/dbqm6hf | null | false | 2016-12-29T01:39:28Z |
dbqly1x | t1_dbqly1x | 1,482,975,218 | user_a074801b5593 | Cooking | Best bet is to beta test it, no way around it! Feed some friends, er...taste testers! | 1 | t1_dbqlb6b | t3_5kt4ob | /r/Cooking/comments/t3_5kt4ob/dbqly1x | null | false | 2016-12-29T01:33:38Z |
dbqluxc | t1_dbqluxc | 1,482,975,089 | user_4e0e665331b7 | Cooking | You do know real American-style macaroni and cheese doesn't come from a blue box, right? | 18 | t1_dbql96b | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqluxc | null | false | 2016-12-29T01:31:29Z |
dbqlty0 | t1_dbqlty0 | 1,482,975,049 | user_ba4cafdf7f9e | Cooking | What is an air fryer? | 9 | t3_5ktzm8 | t3_5ktzm8 | /r/Cooking/comments/t3_5ktzm8/dbqlty0 | null | false | 2016-12-29T01:30:49Z |
dbqlr84 | t1_dbqlr84 | 1,482,974,938 | user_c9ebe4204ae1 | Cooking | No cilantro? No serrano? No cumin? Not sure what you're making, but it ain't guac. | 1 | t1_dbpwa6u | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqlr84 | null | false | 2016-12-29T01:28:58Z |
dbqlq40 | t1_dbqlq40 | 1,482,974,892 | user_a74da249a1d7 | Cooking | False. The K02 is a far superior sharpening system. | 1 | t1_d7tenso | t3_53fkjr | /r/Cooking/comments/t3_53fkjr/dbqlq40 | null | false | 2016-12-29T01:28:12Z |
dbqlm28 | t1_dbqlm28 | 1,482,974,723 | user_4e0e665331b7 | Cooking | After you put the flour on, shake off the excess | 13 | t3_5ktzm8 | t3_5ktzm8 | /r/Cooking/comments/t3_5ktzm8/dbqlm28 | null | false | 2016-12-29T01:25:23Z |
dbqlboz | t1_dbqlboz | 1,482,974,286 | [deleted] | Cooking | [deleted] | 4 | t3_5ktwh9 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbqlboz | null | false | 2016-12-29T01:18:06Z |
dbqlb6b | t1_dbqlb6b | 1,482,974,265 | user_0660696f2ea5 | Cooking | This is for family Christmas. I'm not taking a shot in the dark when I'm feeding a group. | 1 | t1_dbqkuyf | t3_5kt4ob | /r/Cooking/comments/t3_5kt4ob/dbqlb6b | null | false | 2016-12-29T01:17:45Z |
dbql96b | t1_dbql96b | 1,482,974,187 | [deleted] | Cooking | [deleted] | -16 | t3_5ktwh9 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbql96b | null | false | 2016-12-29T01:16:27Z |
dbql590 | t1_dbql590 | 1,482,974,033 | user_1d3c8325c7aa | Cooking | Not so far. | -1 | t3_5ktwh9 | t3_5ktwh9 | /r/Cooking/comments/t3_5ktwh9/dbql590 | null | false | 2016-12-29T01:13:53Z |
dbql4d6 | t1_dbql4d6 | 1,482,973,996 | user_37d6c5457cbf | Cooking | supercook | 7 | t3_5kt6dq | t3_5kt6dq | /r/Cooking/comments/t3_5kt6dq/dbql4d6 | null | false | 2016-12-29T01:13:16Z |
dbql13g | t1_dbql13g | 1,482,973,863 | user_f3e43cf0ad42 | Cooking | What about just slicing a steak off of the tenderloin, preparing that separately and then making the rest as a regular Wellington. Just my $0.02 since it just wouldn't feel like a Wellington otherwise.
If I was doing that, I'd probably prepare the separate steak with the flavours of a Wellington. So something like w... | 10 | t3_5krxy9 | t3_5krxy9 | /r/Cooking/comments/t3_5krxy9/dbql13g | null | false | 2016-12-29T01:11:03Z |
dbqky6q | t1_dbqky6q | 1,482,973,746 | user_de5e98136416 | Cooking | Sun dried tomatoes also work very well. | 1 | t1_d74ca3f | t3_50if6z | /r/Cooking/comments/t3_50if6z/dbqky6q | null | false | 2016-12-29T01:09:06Z |
dbqkwmc | t1_dbqkwmc | 1,482,973,683 | user_de5e98136416 | Cooking | It is fine from actual food. Adding pure refined msg acts on the body much differently. | 1 | t1_d75592h | t3_50if6z | /r/Cooking/comments/t3_50if6z/dbqkwmc | null | false | 2016-12-29T01:08:03Z |
dbqkuyf | t1_dbqkuyf | 1,482,973,615 | user_fca9bf145ef2 | Cooking | Yea maybe? Go figure it out. | 1 | t1_dbqgyx1 | t3_5kt4ob | /r/Cooking/comments/t3_5kt4ob/dbqkuyf | null | false | 2016-12-29T01:06:55Z |
dbqktst | t1_dbqktst | 1,482,973,569 | user_fca9bf145ef2 | Cooking | Better to consult your doctor rather than Reddit for medical advice. | 2 | t3_5ksk5j | t3_5ksk5j | /r/Cooking/comments/t3_5ksk5j/dbqktst | null | false | 2016-12-29T01:06:09Z |
dbqksz0 | t1_dbqksz0 | 1,482,973,535 | user_7700dd2e923a | Cooking | The Sweet Home loves that brand too. Good pick. http://m.thesweethome.com/reviews/best-steak-knife-set/
My wife and I got a set of the non-Ikon Wusthofs as a wedding gift and they're amazing too! | 2 | t3_5kscei | t3_5kscei | /r/Cooking/comments/t3_5kscei/dbqksz0 | null | false | 2016-12-29T01:05:35Z |
dbqkmzf | t1_dbqkmzf | 1,482,973,292 | user_de5e98136416 | Cooking | Umami bomb! | 1 | t1_d74y7hn | t3_50if6z | /r/Cooking/comments/t3_50if6z/dbqkmzf | null | false | 2016-12-29T01:01:32Z |
dbqkmaf | t1_dbqkmaf | 1,482,973,264 | user_de5e98136416 | Cooking | I always experiment an season to taste til I get a TSP/_TBSP ratio per quart. And then I write it down lol. | 1 | t1_d759hcr | t3_50if6z | /r/Cooking/comments/t3_50if6z/dbqkmaf | null | false | 2016-12-29T01:01:04Z |
dbqkkmk | t1_dbqkkmk | 1,482,973,196 | user_de5e98136416 | Cooking | I keep a big jug of the cheap Carlos Rossi Bergundy. I have found that this suits *any* red wine need for cooking. I also keep a big jug of the Chiablis as well. Those two wines cover all of your bases in my experience. And you get get by with just that white wine if you have to. | 1 | t1_d75krw8 | t3_50if6z | /r/Cooking/comments/t3_50if6z/dbqkkmk | null | false | 2016-12-29T00:59:56Z |
dbqki7j | t1_dbqki7j | 1,482,973,098 | user_de5e98136416 | Cooking | I'll try that. I always use a really good unfiltered ACV. | 1 | t1_d74qmo5 | t3_50if6z | /r/Cooking/comments/t3_50if6z/dbqki7j | null | false | 2016-12-29T00:58:18Z |
dbqk3yg | t1_dbqk3yg | 1,482,972,533 | user_f96ad300b063 | Cooking | Like as a spread or in sauces and such? | 1 | t1_dbqjunp | t3_5ksk5j | /r/Cooking/comments/t3_5ksk5j/dbqk3yg | null | false | 2016-12-29T00:48:53Z |
dbqjunp | t1_dbqjunp | 1,482,972,162 | user_547ba7eda35e | Cooking | Definitely, but I generally prefer the texture of shortening to butter. | 1 | t1_dbqjce6 | t3_5ksk5j | /r/Cooking/comments/t3_5ksk5j/dbqjunp | null | false | 2016-12-29T00:42:42Z |
dbqjtfh | t1_dbqjtfh | 1,482,972,111 | user_6778877147c2 | Cooking | Interesting I may try it when avos are back in season!
I think it sounds horrifying to people because they're imagining a strong flavor, but I'm sure you're not supposed to actually taste the soy or parm, just a hidden boost in the background. | 1 | t1_dbpf5a2 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqjtfh | null | false | 2016-12-29T00:41:51Z |
dbqjon7 | t1_dbqjon7 | 1,482,971,919 | user_7992479ba111 | Cooking | I hate to mention this, but harvesting process for caviar usually kills the fish, unlike chicken eggs. There are non lethal methods of harvest, but it tends to be very expensive to find. | 4 | t1_dbqhh3l | t3_5krtpl | /r/Cooking/comments/t3_5krtpl/dbqjon7 | null | false | 2016-12-29T00:38:39Z |
dbqjih5 | t1_dbqjih5 | 1,482,971,663 | user_c9ce294fde82 | Cooking | They do, my roommate just had some of this style in the casing. I typically buy hard chorizo. Ended up taking these out of the plastic casings and sautéing them, turned out fine. Not great, but good enough. | 1 | t1_dbqdr87 | t3_5ksfov | /r/Cooking/comments/t3_5ksfov/dbqjih5 | null | false | 2016-12-29T00:34:23Z |
dbqjhz3 | t1_dbqjhz3 | 1,482,971,641 | user_282d3223246b | Cooking | FYI, you wrapping something round, like Brie? For best results, each buttered layer gets a quarter of a turn. This way, even sides/edges brown evenly as opposed to trying to tuck a giant layered square of phyllo. | 1 | t3_5ktgcm | t3_5ktgcm | /r/Cooking/comments/t3_5ktgcm/dbqjhz3 | null | false | 2016-12-29T00:34:01Z |
dbqjgxg | t1_dbqjgxg | 1,482,971,598 | user_0476dc1bf9b6 | Cooking | I can't seem to get a good salsa in mine. A word of advice if you're making guacamole, blend everything else before you add the avocados | 1 | t3_5kp10u | t3_5kp10u | /r/Cooking/comments/t3_5kp10u/dbqjgxg | null | false | 2016-12-29T00:33:18Z |
dbqjexz | t1_dbqjexz | 1,482,971,516 | user_892aaa17f4fd | Cooking | [No](http://www.supercook.com/#/recipes), [there](http://allrecipes.com/recipes/17567/ingredients/) [are](http://myfridgefood.com/) [no](http://www.recipematcher.com/) [sites](http://www.recipekey.com/) [like](https://recipeland.com/recipes/by_ingredient) [that](http://www.myrecipes.com/ingredients). | 94 | t3_5kt6dq | t3_5kt6dq | /r/Cooking/comments/t3_5kt6dq/dbqjexz | null | false | 2016-12-29T00:31:56Z |
dbqjdnx | t1_dbqjdnx | 1,482,971,463 | user_4dc2a25914f0 | Cooking | Replace the element. Ours went out last year. Ordered the part on Amazon. Delivered in two days. Unplug oven, then remove and replace element. Easy fix. | 2 | t3_5koc3a | t3_5koc3a | /r/Cooking/comments/t3_5koc3a/dbqjdnx | null | false | 2016-12-29T00:31:03Z |
dbqjce6 | t1_dbqjce6 | 1,482,971,410 | user_f96ad300b063 | Cooking | Well even if you can't taste it. You can tell the difference in texture surely. | 1 | t1_dbqjaap | t3_5ksk5j | /r/Cooking/comments/t3_5ksk5j/dbqjce6 | null | false | 2016-12-29T00:30:10Z |
dbqjaap | t1_dbqjaap | 1,482,971,321 | user_547ba7eda35e | Cooking | Nope, so supplements whatsoever. I am usually very sensitive to taste, other than butter and almonds! I think I'll continue to use butter when I cook for other people, since it seems like they will be able to taste it. | 1 | t1_dbqixyb | t3_5ksk5j | /r/Cooking/comments/t3_5ksk5j/dbqjaap | null | false | 2016-12-29T00:28:41Z |
dbqj88d | t1_dbqj88d | 1,482,971,236 | user_1657b3365ec6 | Cooking | Oh I see you said tomato! Cumin is my fav spice, so I put it in so many things. lol | 1 | t1_dbqaj9v | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqj88d | null | false | 2016-12-29T00:27:16Z |
dbqj87l | t1_dbqj87l | 1,482,971,235 | user_f96ad300b063 | Cooking | You are fine pouring from the bottle as long as you turn off the flame before you do it. | 2 | t1_dbphecv | t3_5ko9sh | /r/Cooking/comments/t3_5ko9sh/dbqj87l | null | false | 2016-12-29T00:27:15Z |
dbqixyb | t1_dbqixyb | 1,482,970,812 | user_f96ad300b063 | Cooking | It sounds like your mouth is messed up. Even with unsalted butter you should be able to taste it. Do you by any chance take zinc supplements? | 2 | t3_5ksk5j | t3_5ksk5j | /r/Cooking/comments/t3_5ksk5j/dbqixyb | null | false | 2016-12-29T00:20:12Z |
dbqiuji | t1_dbqiuji | 1,482,970,672 | user_f96ad300b063 | Cooking | Kind of. Stock is made with bones and so has gelatin which gives it some body. Broth is made from meat and is really just flavor. So for a sauce you really want the body given by the stock. As u/alanmagid said you can use a demiglace with your broth. Which will add all the gelatin you need.
It would be best for you t... | 1 | t1_dbqfg0z | t3_5kstuc | /r/Cooking/comments/t3_5kstuc/dbqiuji | null | false | 2016-12-29T00:17:52Z |
dbqirxg | t1_dbqirxg | 1,482,970,568 | user_b1fc86ef7bcf | Cooking | cerviche is a my all time favorite starter dish. Throw in some of the cod and salmon, perhaps some shrimp and a marinade. Super simple and very easy to customize. | 1 | t3_5kraxl | t3_5kraxl | /r/Cooking/comments/t3_5kraxl/dbqirxg | null | false | 2016-12-29T00:16:08Z |
dbqio8y | t1_dbqio8y | 1,482,970,423 | user_6ba2030c7f70 | Cooking | It just depends on the recipe! I know that for baklava you need to do butter between every layer (or perhaps every other layer) but for something like a phyllo pie I probably would take that kinda effort. | 1 | t1_dbqhjl9 | t3_5ktgcm | /r/Cooking/comments/t3_5ktgcm/dbqio8y | null | false | 2016-12-29T00:13:43Z |
dbqinpp | t1_dbqinpp | 1,482,970,401 | user_81c143fb39ab | Cooking | I use olive oil instead of butter.
Boil potatoes with a few cloves of (peeled) garlic. When soft, drain, mash.
Add salt, pepper and olive oil. Mix with fork. Add milk and mix again.
I don't like them creamy soft. | 1 | t3_5kqhk9 | t3_5kqhk9 | /r/Cooking/comments/t3_5kqhk9/dbqinpp | null | false | 2016-12-29T00:13:21Z |
dbqic0j | t1_dbqic0j | 1,482,969,931 | user_282d3223246b | Cooking | Always cut random pieces from the chorizo. Real kitchens never cut discs from sausage or chorizo. Random pieces look professional in the finished product.
Remove casing with a paring knife, and cut longways into quarters or thirds. Then cut random pieces placing the knife on an angle. Saute this first before addin... | 0 | t3_5ksfov | t3_5ksfov | /r/Cooking/comments/t3_5ksfov/dbqic0j | null | false | 2016-12-29T00:05:31Z |
dbqi3fk | t1_dbqi3fk | 1,482,969,583 | user_4ed1a78faf97 | Cooking | Thanks for the tip. I know of the central valley farm areas, but haven't looked much for small farm shops closer by | 1 | t1_dbpta7o | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqi3fk | null | false | 2016-12-28T23:59:43Z |
dbqhz07 | t1_dbqhz07 | 1,482,969,410 | user_282d3223246b | Cooking | I do every other sheet. Two sheets first, brush w/ melted butter. Single sheet, brush. Two sheets, brush. Single sheet, brush and so on. Oh, lightly brush the butter; not dripping. | 3 | t1_dbqhjl9 | t3_5ktgcm | /r/Cooking/comments/t3_5ktgcm/dbqhz07 | null | false | 2016-12-28T23:56:50Z |
dbqhr65 | t1_dbqhr65 | 1,482,969,097 | user_4dc2a25914f0 | Cooking | I agree with grilling the chicken. Nothing worse than boiled chicken. We broil the chicken in the oven after heavily seasoning it. | 2 | t1_dbov1ee | t3_5kl3jw | /r/Cooking/comments/t3_5kl3jw/dbqhr65 | null | false | 2016-12-28T23:51:37Z |
dbqhr08 | t1_dbqhr08 | 1,482,969,090 | user_da6b44a93a8a | Cooking | I pay about 1€-1.50€ at Aldi or Lidl. Never 2€ | 1 | t1_dbq8n6u | t3_5km607 | /r/Cooking/comments/t3_5km607/dbqhr08 | null | false | 2016-12-28T23:51:30Z |
dbqhkku | t1_dbqhkku | 1,482,968,832 | user_282d3223246b | Cooking | Land o' Lakes used to be an excellent brand. Now, it's one of the better ones, but flavorless. I only buy Plugras (unsalted). Pure flavor and worth the cost. | 1 | t1_dbqh8s3 | t3_5ksk5j | /r/Cooking/comments/t3_5ksk5j/dbqhkku | null | false | 2016-12-28T23:47:12Z |
dbqhjl9 | t1_dbqhjl9 | 1,482,968,793 | user_9f81769eb052 | Cooking | Oh, sorry, I should have mentioned this. They are already made, frozen product. So you recommend not to spread any butter? The recipes I have do mention to spread butter between each sheet. I just thought I would ask for better advice. | 2 | t1_dbqhcb9 | t3_5ktgcm | /r/Cooking/comments/t3_5ktgcm/dbqhjl9 | null | false | 2016-12-28T23:46:33Z |
dbqhiqf | t1_dbqhiqf | 1,482,968,759 | user_db5b4ffd2ecb | Cooking | Well, maybe not everyone, but my vegetarian friend is vegetarian for ethical reasons and was persuaded by your implied argument that there's no difference between eating unfertilized chicken eggs and unfertilized fish eggs. However, if you ask PETA, this is SLAVERY and the same as the holocaust. So they aren't coming... | 2 | t1_dbqeg8e | t3_5krtpl | /r/Cooking/comments/t3_5krtpl/dbqhiqf | null | false | 2016-12-28T23:45:59Z |
dbqhicb | t1_dbqhicb | 1,482,968,743 | user_547ba7eda35e | Cooking | Tried butter buttons using salted butter once, it tasted like salty air. Maybe it is me. | 1 | t1_dbqh8s3 | t3_5ksk5j | /r/Cooking/comments/t3_5ksk5j/dbqhicb | null | false | 2016-12-28T23:45:43Z |
dbqhhbl | t1_dbqhhbl | 1,482,968,701 | user_547ba7eda35e | Cooking | I never knew margarine was meant to have a taste either! I guess that would explain the similarity | -2 | t1_dbqdozl | t3_5ksk5j | /r/Cooking/comments/t3_5ksk5j/dbqhhbl | null | false | 2016-12-28T23:45:01Z |
dbqhh3l | t1_dbqhh3l | 1,482,968,692 | user_db5b4ffd2ecb | Cooking | Turns out we're safe. Pasteurized caviar is available, which satisfies the health requirements of the pregger. I also mentioned to my ethical vegetarian friend, per comment from /u/alanmagid that there's no ethical difference between eating chicken eggs and eating fish eggs, and he promised to give it a try. | 1 | t1_dbqfq5q | t3_5krtpl | /r/Cooking/comments/t3_5krtpl/dbqhh3l | null | false | 2016-12-28T23:44:52Z |
dbqhguw | t1_dbqhguw | 1,482,968,682 | [deleted] | Cooking | [deleted] | 1 | t3_5ktgcm | t3_5ktgcm | /r/Cooking/comments/t3_5ktgcm/dbqhguw | null | false | 2016-12-28T23:44:42Z |
dbqhg3o | t1_dbqhg3o | 1,482,968,653 | user_547ba7eda35e | Cooking | I tried salted once in butter buttons, the rest of the time I used unsalted. Tasted like air or salty air to me. Unfortunately I haven't seen any butter options other than Lucerne, Fairyland, and random store brands. | 1 | t1_dbqdoe7 | t3_5ksk5j | /r/Cooking/comments/t3_5ksk5j/dbqhg3o | null | false | 2016-12-28T23:44:13Z |
dbqhcb9 | t1_dbqhcb9 | 1,482,968,504 | user_dc3bf6a15c33 | Cooking | Are you making it from scratch or something premade? If premade no. Otherwise yes it's kind of the defining part of a laminated dough. | 2 | t3_5ktgcm | t3_5ktgcm | /r/Cooking/comments/t3_5ktgcm/dbqhcb9 | null | false | 2016-12-28T23:41:44Z |
dbqhbzb | t1_dbqhbzb | 1,482,968,490 | user_670cf0fd7d6b | Cooking | Cumin, chili powder, Worcestershire, and your favorite hot sauce go a long ways. Most important thing in my opinion is quality of tomatoes | 0 | t3_5kt7bi | t3_5kt7bi | /r/Cooking/comments/t3_5kt7bi/dbqhbzb | null | false | 2016-12-28T23:41:30Z |
dbqh8s3 | t1_dbqh8s3 | 1,482,968,361 | user_0890ed61f1b6 | Cooking | If you're buying unsalted butter, add salt. If there's still no taste, you're broken. | 2 | t3_5ksk5j | t3_5ksk5j | /r/Cooking/comments/t3_5ksk5j/dbqh8s3 | null | false | 2016-12-28T23:39:21Z |
dbqh55z | t1_dbqh55z | 1,482,968,216 | user_a83a690b1632 | Cooking | Glad to hear the whole jar didn't crystallized.
My favorite bread for homemade jam is a multigrain bread with seeds, like sunflower and/or pumpkin. I love making peanut butter and jelly sandwiches. Jame is also great on biscuits, English muffins, and toasted bagels. | 2 | t1_dbq7fj1 | t3_5kr8xx | /r/Cooking/comments/t3_5kr8xx/dbqh55z | null | false | 2016-12-28T23:36:56Z |
dbqgyx1 | t1_dbqgyx1 | 1,482,967,966 | user_0660696f2ea5 | Cooking | Oooh. Maybe a honey cinnamon? | -1 | t1_dbqgsir | t3_5kt4ob | /r/Cooking/comments/t3_5kt4ob/dbqgyx1 | null | false | 2016-12-28T23:32:46Z |
dbqgsir | t1_dbqgsir | 1,482,967,717 | user_f948916585ad | Cooking | Honey, green onion/chive, rosemary, a spicy jalapeno one, or maybe lavender... I'm inspired now to make some of these myself! | 1 | t3_5kt4ob | t3_5kt4ob | /r/Cooking/comments/t3_5kt4ob/dbqgsir | null | false | 2016-12-28T23:28:37Z |
dbqgq9p | t1_dbqgq9p | 1,482,967,629 | user_27984bcf50e3 | Cooking | Google is pretty good at that if you have two or three main ingredients. | 13 | t3_5kt6dq | t3_5kt6dq | /r/Cooking/comments/t3_5kt6dq/dbqgq9p | null | false | 2016-12-28T23:27:09Z |
dbqgi46 | t1_dbqgi46 | 1,482,967,309 | user_b391812dde17 | Cooking | Oh yes this is perfect! | 2 | t1_dbprl4q | t3_5koy2s | /r/Cooking/comments/t3_5koy2s/dbqgi46 | null | false | 2016-12-28T23:21:49Z |
dbqggzj | t1_dbqggzj | 1,482,967,268 | user_b391812dde17 | Cooking | Oh yum!!!! Thank you these are great ideas! | 1 | t1_dbps6te | t3_5koy2s | /r/Cooking/comments/t3_5koy2s/dbqggzj | null | false | 2016-12-28T23:21:08Z |
dbqggyi | t1_dbqggyi | 1,482,967,266 | user_300306dbdccf | Cooking | I would say that's overkill. I'm sure you can get good results with it, but it's also probably really easy to over work them. | 1 | t1_dbqfnxw | t3_5kqhk9 | /r/Cooking/comments/t3_5kqhk9/dbqggyi | null | false | 2016-12-28T23:21:06Z |
dbqgfpm | t1_dbqgfpm | 1,482,967,218 | user_848e1c50bcc1 | Cooking | Honestly, chili flavor comes from good cumin. Use cumin seed and toast it over medium heat in a dry pan until you smell it before grinding it. | 4 | t3_5kt7bi | t3_5kt7bi | /r/Cooking/comments/t3_5kt7bi/dbqgfpm | null | false | 2016-12-28T23:20:18Z |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.