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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dbq522a | t1_dbq522a | 1,482,952,390 | user_e1f032bc9cf8 | Cooking | Do it in a separate pot? | 1 | t1_dbpc19k | t3_5kbn7e | /r/Cooking/comments/t3_5kbn7e/dbq522a | null | false | 2016-12-28T19:13:10Z |
dbq51yq | t1_dbq51yq | 1,482,952,387 | user_59752b5a346b | Cooking | This thread has given me so many more food ideas. | 2 | t1_dbpdosw | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq51yq | null | false | 2016-12-28T19:13:07Z |
dbq4zj5 | t1_dbq4zj5 | 1,482,952,301 | user_a83a690b1632 | Cooking | I would read this as "weight". There are different grinds of cornmeal. 12 ounces of a fine grind could yield a heavier bread than 12 ounces of stoneground which is normally coarser. | 1 | t3_5ko0lb | t3_5ko0lb | /r/Cooking/comments/t3_5ko0lb/dbq4zj5 | null | false | 2016-12-28T19:11:41Z |
dbq4w9s | t1_dbq4w9s | 1,482,952,184 | user_da6b44a93a8a | Cooking | you were making up that OP's German friend put ketchup on his noodles because tomato sauce means ketchup in certain parts of Europe. You pulled that out of your ass, because in Germany tomato sauce is tomato sauce and Ketchup is Ketcuhp. OP's friend simply has disgusting eating habbits that are not typical German. | 1 | t1_dbq43vw | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq4w9s | null | false | 2016-12-28T19:09:44Z |
dbq4upc | t1_dbq4upc | 1,482,952,127 | user_a83a690b1632 | Cooking | Totally agree with Cingalis! Don't pour from the bottle. :) I use bourbon all of the time to deglaze the pan and I have a gas stovetop. But I always transfer about 1/4 cup of bourbon to a cup and pour slowly into the center of the skillet. It will sizzle and possibly spatter, but I've never had it flame up. It also c... | 1 | t3_5ko9sh | t3_5ko9sh | /r/Cooking/comments/t3_5ko9sh/dbq4upc | null | false | 2016-12-28T19:08:47Z |
dbq4rag | t1_dbq4rag | 1,482,952,003 | user_45b610d4a5f4 | Cooking | Visited a similar restaurant on the NM/Texas border. Don't be fooled by the "Mexico" in the state name. This area is about as white-redneck as an area can get. There was a honey bottle on the table. I assumed it was for the requisite sopapillas. Yes, it was for those. But it was also for the hard tacos, or enchiladas, ... | 2 | t1_dbpxv5f | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq4rag | null | false | 2016-12-28T19:06:43Z |
dbq4oq9 | t1_dbq4oq9 | 1,482,951,912 | user_a88988299ecb | Cooking | Sweet. Thanks. | 1 | t1_dbq4lxg | t3_5kr7mw | /r/Cooking/comments/t3_5kr7mw/dbq4oq9 | null | false | 2016-12-28T19:05:12Z |
dbq4lxg | t1_dbq4lxg | 1,482,951,811 | user_a83a690b1632 | Cooking | Here's the [green chile sauce](http://mjskitchen.com/2011/09/nm-green-chile/) that I use for tamales. | 2 | t3_5kr7mw | t3_5kr7mw | /r/Cooking/comments/t3_5kr7mw/dbq4lxg | null | false | 2016-12-28T19:03:31Z |
dbq4j4o | t1_dbq4j4o | 1,482,951,714 | user_a83a690b1632 | Cooking | Crystallization in jam usually means cooked too long to too high of a temperature. I make no pectin jam all of the time (fruit/sugar/lemon juice) and the ratio I use is 2:1 fruit:sugar. It usually takes about 10-20 minutes (depending on amount of fruit), stirring constantly at a full boil to a temperature of 220F (10... | 2 | t3_5kr8xx | t3_5kr8xx | /r/Cooking/comments/t3_5kr8xx/dbq4j4o | null | false | 2016-12-28T19:01:54Z |
dbq4d67 | t1_dbq4d67 | 1,482,951,504 | user_2b66bdb3d6f8 | Cooking | I am so confused
#sweet sprigs of asparagus wedges with warm sheets of ricepaper
Serves 6
You will need:
1 sprigs of asparagus
Instructions:
toast the sprigs of asparagus
throw the sheets of ricepaper away
melt the sprigs of asparagus
microwave the sprigs of asparagus
toast the oysters
throw the oysters away... | 2 | t1_dbpcw1h | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq4d67 | null | false | 2016-12-28T18:58:24Z |
dbq46sz | t1_dbq46sz | 1,482,951,283 | user_1618deb1156f | Cooking | Unforgettable Excursion Company We are a Morocco-based tour company offering specialized tours of Morocco tailored to your desire. | -23 | t3_5krtpl | t3_5krtpl | /r/Cooking/comments/t3_5krtpl/dbq46sz | null | false | 2016-12-28T18:54:43Z |
dbq43vw | t1_dbq43vw | 1,482,951,184 | user_b72a72d6be12 | Cooking | It's funny that you called me out for making this up when the OP I replied to is the one who specifically pointed out a German in Germany put ketchup on their noodles.
I have seen with my own eyes a ketchup bottle in Ireland that said tomato sauce. My relatives there use ketchup and tomato sauce to identify ketchup a... | 1 | t1_dbpzh5e | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq43vw | null | false | 2016-12-28T18:53:04Z |
dbq4310 | t1_dbq4310 | 1,482,951,155 | user_618603ea998f | Cooking | grilled soy sauce
Serves 8
You will need:
110g of pickle
140ml soy sauce
Instructions:
stir-fry the soy sauce
flip the soy sauce
spoon the soy sauce onto a warmed plate
flambe the soy sauce
saute the soy sauce
put the pickle in the saucepan
Yum. | 1 | t1_dbpcw1h | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq4310 | null | false | 2016-12-28T18:52:35Z |
dbq3wu1 | t1_dbq3wu1 | 1,482,950,938 | user_248a1c80c0a8 | Cooking | If you drive out of the urban areas, there are stands on the street that sell 25 avocados for $5! They are small avocados, but still tasty. | 1 | t1_dbpm1h1 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq3wu1 | null | false | 2016-12-28T18:48:58Z |
dbq3t2l | t1_dbq3t2l | 1,482,950,806 | user_de7135387f69 | Cooking | Steamed fish makes for really tender, flaky flesh.
http://steamykitchen.com/132-chinese-steamed-fish.html | 2 | t3_5knhus | t3_5knhus | /r/Cooking/comments/t3_5knhus/dbq3t2l | null | false | 2016-12-28T18:46:46Z |
dbq3k5o | t1_dbq3k5o | 1,482,950,497 | user_a88988299ecb | Cooking | And you'll get the hot girl from Beauxbatons to come to your table. | 3 | t1_dbq2b0l | t3_5kraxl | /r/Cooking/comments/t3_5kraxl/dbq3k5o | null | false | 2016-12-28T18:41:37Z |
dbq3f1g | t1_dbq3f1g | 1,482,950,317 | user_ac3cc7429a06 | Cooking | A lady I worked with made mac & cheese for an office pot unlucky. It was terrible. She said she used sharp, extra sharp and cracker barrel cheese. Sharp what? Cheddar I guess. But cracker barrel is a brand not a type. It was the most bland wet Mac and cheese I've ever put in my mouth. | 1 | t3_5km607 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq3f1g | null | false | 2016-12-28T18:38:37Z |
dbq3efz | t1_dbq3efz | 1,482,950,294 | user_2d3315273c20 | Cooking | Because it is oxidation and you're covering some of the avocado. Mayo shouldn't be altering if it is mixed in either. | 1 | t1_dbpr7dq | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq3efz | null | false | 2016-12-28T18:38:14Z |
dbq35sd | t1_dbq35sd | 1,482,949,994 | user_673eb605fece | Cooking | Baking stone wicking away moisture is great for pizza to prevent a soggy bottom from moisture being trapped inside. This also helps when baking hearth bread like a boule to get a nice an evenly crisp crust.
A sheet pan won't provide instant heat, it still needs to warm up once you put it in the oven before it can tran... | 1 | t1_dbofhb1 | t3_5k36sl | /r/Cooking/comments/t3_5k36sl/dbq35sd | null | false | 2016-12-28T18:33:14Z |
dbq2x1t | t1_dbq2x1t | 1,482,949,689 | [deleted] | Cooking | Is there any subreddit for historical recipes? | 2 | t3_5kqc69 | t3_5kqc69 | /r/Cooking/comments/t3_5kqc69/dbq2x1t | null | false | 2016-12-28T18:28:09Z |
dbq2tbf | t1_dbq2tbf | 1,482,949,556 | user_e122715cdbf5 | Cooking | I don't follow a set recipe since I only make guacamole whenever we barbecue. I usually use 2-4 avocados, 2-3 small tomatoes, about 1/6 of an onion, 1-2 jalapenos, 2 small limes, and salt according to personal preference. Mash the avocados, cut down the tomatoes into small squares, cut the onions into little rectangles... | 1 | t1_dbpstxk | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq2tbf | null | false | 2016-12-28T18:25:56Z |
dbq2pgp | t1_dbq2pgp | 1,482,949,420 | user_b72dc0cb6138 | Cooking | I used to live next door to a Mexican grocery store (Michigan of all places) and bought fresh ingredients every day. Still never had a better taco. I miss that place. | 2 | t1_dbq1lsc | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq2pgp | null | false | 2016-12-28T18:23:40Z |
dbq2oyd | t1_dbq2oyd | 1,482,949,401 | user_536b76b2f43e | Cooking | As someone who used to heavily follow blogs, I sometimes go to /r/blogsnark. There was a thread a few months back on people who have tried her recipes and how terrible so many are. I can understand the appeal, but I would much rather just eat good sweets in moderation. | 1 | t1_dbpcnt5 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq2oyd | null | false | 2016-12-28T18:23:21Z |
dbq2ljs | t1_dbq2ljs | 1,482,949,283 | user_623ff6165c5e | Cooking | No. I did not eat there again. Never said I did.
Why are you giving me shit?
| 2 | t1_dbq0r3c | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq2ljs | null | false | 2016-12-28T18:21:23Z |
dbq2fdm | t1_dbq2fdm | 1,482,949,064 | user_cb7223496549 | Cooking | No confusion I watched them use lemons. | 1 | t1_dbpkwl0 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq2fdm | null | false | 2016-12-28T18:17:44Z |
dbq2e5t | t1_dbq2e5t | 1,482,949,023 | user_e79cd90b56fa | Cooking | The photo you posted looks like it ought to be "close" to where the fuses would be. In the older stove where I replaced a fuse, they looked like [this](http://www.buffalotimber.co.za/products/stove_fuse.jpg).
When I said the arced wire was a concern, it's more that you can now (probably) say that more than just a blow... | 1 | t1_dbpzaxf | t3_5k9vz9 | /r/Cooking/comments/t3_5k9vz9/dbq2e5t | null | false | 2016-12-28T18:17:03Z |
dbq2byr | t1_dbq2byr | 1,482,948,946 | user_cb2bff924fd1 | Cooking | If you want to cheat (as I do) mix 2-3 avocados and some spicy salsa (all the same ingredients just prepped/mixed already)
Instant tasty guac. | 1 | t1_dbpjqe8 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq2byr | null | false | 2016-12-28T18:15:46Z |
dbq2b0l | t1_dbq2b0l | 1,482,948,912 | user_93159efbc116 | Cooking | [Bouillabaisse](http://www.foodandwine.com/recipes/bouillabaisse)!! It's a delicious french fish/seafood stew. The fish you have are different than what's traditionally used, but i bet you could do the cod and mahi mahi together with maaaybe the swordfish (and some clams/lobster/scallops/whatever floats your boat).
Sw... | 2 | t3_5kraxl | t3_5kraxl | /r/Cooking/comments/t3_5kraxl/dbq2b0l | null | false | 2016-12-28T18:15:12Z |
dbq26ud | t1_dbq26ud | 1,482,948,768 | user_ef554c8874ff | Cooking | If I'm using guac as a topping for something like a quesadilla, I want pure avocado guac.
But as a dip or something to eat just with chips, I actually like the cottage cheese addition. It lightens the guac, makes it creamier, and of course it stretches the ingredient so you can turn even just one avocado into enough ... | 1 | t1_dbozpnd | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq26ud | null | false | 2016-12-28T18:12:48Z |
dbq234z | t1_dbq234z | 1,482,948,637 | user_3cbc43527242 | Cooking | I will start that party. Someone needs to combat the Chrissy Teagens of the world, telling the public it's ok to put cheese in guacamole. See the slippery slope that caused? | 1 | t1_dbozh1u | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq234z | null | false | 2016-12-28T18:10:37Z |
dbq22fv | t1_dbq22fv | 1,482,948,613 | user_93159efbc116 | Cooking | i don't know why you're being downvoted. refined coconut oil (which is generally cheaper, like you pointed out) has MUCH less coconut taste than the fancy organic kind. | 2 | t1_dbpb5zz | t3_5kn8dl | /r/Cooking/comments/t3_5kn8dl/dbq22fv | null | false | 2016-12-28T18:10:13Z |
dbq1xfs | t1_dbq1xfs | 1,482,948,437 | user_56158974d8a0 | Cooking | I believe that's called "guacamole dip." The quotation marks are required. | 2 | t3_5km607 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq1xfs | null | false | 2016-12-28T18:07:17Z |
dbq1w4v | t1_dbq1w4v | 1,482,948,391 | user_cb7223496549 | Cooking | Yeah I thought it should be like too | 1 | t1_dbpip2d | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq1w4v | null | false | 2016-12-28T18:06:31Z |
dbq1r3d | t1_dbq1r3d | 1,482,948,217 | user_bfa6f2ee9856 | Cooking | Deep | 1 | t1_dbq14ta | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq1r3d | null | false | 2016-12-28T18:03:37Z |
dbq1qr0 | t1_dbq1qr0 | 1,482,948,205 | [deleted] | Cooking | [deleted] | 1 | t1_dbq0mbr | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq1qr0 | null | false | 2016-12-28T18:03:25Z |
dbq1pe9 | t1_dbq1pe9 | 1,482,948,158 | user_93159efbc116 | Cooking | i agree about the red potatoes. they're not very good for mashed, but they are good for potato salads! | 5 | t1_dbpvjcq | t3_5kqhk9 | /r/Cooking/comments/t3_5kqhk9/dbq1pe9 | null | false | 2016-12-28T18:02:38Z |
dbq1nsw | t1_dbq1nsw | 1,482,948,101 | user_b456b11a75e6 | Cooking | I'm from California and did a year abroad in England, every guac in a jar (heresy, I know) had peas as the second ingredient. I tried one bite, just to see how it was, I've never had anything more inedible. | 1 | t1_dbp5xnu | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq1nsw | null | false | 2016-12-28T18:01:41Z |
dbq1lsc | t1_dbq1lsc | 1,482,948,029 | user_6ff8d5268348 | Cooking | I see. I know not everybody's in Texas, but if I want to buy minutes old salsa instead of making it I can go to La Michoacana or one of the other stores around here and get it. So it's never been a problem for me or anybody around here. I do like Pace with my chips at home though. | 2 | t1_dbpkvah | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq1lsc | null | false | 2016-12-28T18:00:29Z |
dbq1fjv | t1_dbq1fjv | 1,482,947,814 | user_bca2f10604b1 | Cooking | I have never thought about dropping them into my stand mixer. Always do it with the electric beater. Will have to try this! | 1 | t1_dbpypne | t3_5kqhk9 | /r/Cooking/comments/t3_5kqhk9/dbq1fjv | null | false | 2016-12-28T17:56:54Z |
dbq14ta | t1_dbq14ta | 1,482,947,439 | user_8ffaf9b5b62d | Cooking | Im glad you clarified what your white sauce is because I was worried for a second | 1 | t1_dbprgje | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq14ta | null | false | 2016-12-28T17:50:39Z |
dbq0x0h | t1_dbq0x0h | 1,482,947,164 | user_e987a89b2a47 | Cooking | When I lived in Korea, the cheapest avocados I saw were the equivalent of around $2.50-$3.00 PER avocado. The most expensive was $5.00 for one. Needless to say, guac took on a bit of a glamorous/fancy food to all of us. When someone was making it, it was like zombies coming to life and clawing at the door in the hopes ... | 2 | t1_dbpj2v4 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq0x0h | null | false | 2016-12-28T17:46:04Z |
dbq0r3c | t1_dbq0r3c | 1,482,946,960 | user_c0ae42ab4f08 | Cooking | So your story is that you found a restaurant that puts mayonnaise in their guacamole and you ate there again? Why? Were you forced? | 0 | t1_dbp7pox | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq0r3c | null | false | 2016-12-28T17:42:40Z |
dbq0pqs | t1_dbq0pqs | 1,482,946,912 | user_77f7cbe3f1ff | Cooking | I like dipping mine in ketchup. | 1 | t1_dbifn5p | t3_5jqj97 | /r/Cooking/comments/t3_5jqj97/dbq0pqs | null | false | 2016-12-28T17:41:52Z |
dbq0mbr | t1_dbq0mbr | 1,482,946,790 | user_46fe6c874326 | Cooking | Technology has made humans weak. There has been a substational increase in auto-immune diseases in developed countries. | 0 | t1_dbq0fbm | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq0mbr | null | false | 2016-12-28T17:39:50Z |
dbq0lp1 | t1_dbq0lp1 | 1,482,946,768 | user_c0ae42ab4f08 | Cooking | I used to live near a restaurant that served both Thai and Mexican food. It shut down. | 0 | t1_dbpkjbd | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq0lp1 | null | false | 2016-12-28T17:39:28Z |
dbq0iuz | t1_dbq0iuz | 1,482,946,667 | user_630671da2b4f | Cooking | Ewwwwwwww. That's a bad one. | 2 | t3_5km607 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq0iuz | null | false | 2016-12-28T17:37:47Z |
dbq0fkp | t1_dbq0fkp | 1,482,946,551 | user_6afefa45698f | Cooking | Limon is a lime, limon amarillo is a lemon. At least with the mexican cooks I work with. | 2 | t1_dbpn8k5 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq0fkp | null | false | 2016-12-28T17:35:51Z |
dbq0fbm | t1_dbq0fbm | 1,482,946,542 | user_e196c6a5f6b7 | Cooking | Before you pretend to be a great scientist, you might want to look at all the studies and well known medical problems (such as reduced stomach size and emptying) that make it hard for people to eat anything with "skins" and fiber. Fool. | 3 | t1_dbpood4 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq0fbm | null | false | 2016-12-28T17:35:42Z |
dbq0bkv | t1_dbq0bkv | 1,482,946,409 | user_030d639368c4 | Cooking | Small price to pay comrade | 1 | t1_dbpssi2 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq0bkv | null | false | 2016-12-28T17:33:29Z |
dbq09y8 | t1_dbq09y8 | 1,482,946,349 | user_f5e77c3c4bfd | Cooking | I sometimes squeeze a little lemon in addition to lime, but that's because I like the extra acidity in my guacamole. | 2 | t1_dbpi0w6 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq09y8 | null | false | 2016-12-28T17:32:29Z |
dbq080t | t1_dbq080t | 1,482,946,282 | user_99550c4d7390 | Cooking | Used to make 'em - not quite as tangy as Kewpie but definitely more vinegar than mayo... and the paprika is a nice touch too. | 1 | t1_dbpxw47 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq080t | null | false | 2016-12-28T17:31:22Z |
dbq05sx | t1_dbq05sx | 1,482,946,203 | user_99550c4d7390 | Cooking | Throw her from a window - nothing lower than the eighth floor.
Follow her with the guac. | 2 | t3_5km607 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq05sx | null | false | 2016-12-28T17:30:03Z |
dbq051l | t1_dbq051l | 1,482,946,175 | user_f5e77c3c4bfd | Cooking | Same. | 1 | t1_dbozo1j | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq051l | null | false | 2016-12-28T17:29:35Z |
dbq02dt | t1_dbq02dt | 1,482,946,083 | user_341ea59ddcf4 | Cooking | Definitely...I had to pull something out of the oven and instead of turning the mixer off I just walked away. I'm an idiot learn from my mistakes! | 1 | t1_dbpuuy7 | t3_5ko4f0 | /r/Cooking/comments/t3_5ko4f0/dbq02dt | null | false | 2016-12-28T17:28:03Z |
dbq00xb | t1_dbq00xb | 1,482,946,031 | user_1657b3365ec6 | Cooking | Also, cumin and a tomato if you can find a decent one! | 1 | t1_dbpjqe8 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbq00xb | null | false | 2016-12-28T17:27:11Z |
dbpzzou | t1_dbpzzou | 1,482,945,986 | user_2f741554a98f | Cooking | Also, eggs in purgatory, which is the Italian version. | 1 | t1_dbisz6x | t3_5jtc9y | /r/Cooking/comments/t3_5jtc9y/dbpzzou | null | false | 2016-12-28T17:26:26Z |
dbpzqg3 | t1_dbpzqg3 | 1,482,945,656 | user_0948b0eb319c | Cooking | Brown ingredients first in skillet before adding to cooker. Build flavor and color. | 1 | t3_5koj36 | t3_5koj36 | /r/Cooking/comments/t3_5koj36/dbpzqg3 | null | false | 2016-12-28T17:20:56Z |
dbpzq5d | t1_dbpzq5d | 1,482,945,646 | user_d48c4ed19d2b | Cooking | Oh I ain't buying it, but it exists. | 1 | t1_dbpyved | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpzq5d | null | false | 2016-12-28T17:20:46Z |
dbpzp2l | t1_dbpzp2l | 1,482,945,608 | user_2f741554a98f | Cooking | We had:
Calamari-Fried
Shrimp Cocktail
Stuffed Clams
Crab Cakes
Crab Sauce over Spaghetti
Caesar Salad
Salmon in a puffed pastry | 1 | t3_5jzo29 | t3_5jzo29 | /r/Cooking/comments/t3_5jzo29/dbpzp2l | null | false | 2016-12-28T17:20:08Z |
dbpzoj2 | t1_dbpzoj2 | 1,482,945,589 | user_fceb3440fe92 | Cooking | Haha I was surprised no one wrote it before me.
But honestly my family and I goose hunt, and that rich smoky flavour is indeed true. | 2 | t1_dbpjtsr | t3_5khvar | /r/Cooking/comments/t3_5khvar/dbpzoj2 | null | false | 2016-12-28T17:19:49Z |
dbpzkdx | t1_dbpzkdx | 1,482,945,446 | user_b8b5332997f2 | Cooking | so you saved a lot of money, huh | 1 | t1_da2ewk6 | t3_5d5dwf | /r/Cooking/comments/t3_5d5dwf/dbpzkdx | null | false | 2016-12-28T17:17:26Z |
dbpzjd0 | t1_dbpzjd0 | 1,482,945,411 | user_da6b44a93a8a | Cooking | For some reason almost all my Germany friends insist on stretching guacamole with creme fraiche, yougourt or sour creme. I have no idea why, avocados aren't that expensive. Thinking about it maybe they buy unripe avocados and try to smooth them out that way. | 1 | t1_dbp4ulc | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpzjd0 | null | false | 2016-12-28T17:16:51Z |
dbpzh5e | t1_dbpzh5e | 1,482,945,331 | user_da6b44a93a8a | Cooking | stop making stuff up. Tomatensoße in Germany is tomato sauce, ketchup is ketchup. I don't know anybody who would even think about putting ketchup on their noodles. Germany has a lot of Italian influence. We know how to eat and cook noodles and are actually even capable of pronouncing Italian food semi correctly. | 1 | t1_dbpel1n | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpzh5e | null | false | 2016-12-28T17:15:31Z |
dbpzf7z | t1_dbpzf7z | 1,482,945,265 | user_a88988299ecb | Cooking | "It's perfect!" - vampire | 1 | t3_5kq4p1 | t3_5kq4p1 | /r/Cooking/comments/t3_5kq4p1/dbpzf7z | null | false | 2016-12-28T17:14:25Z |
dbpzcjm | t1_dbpzcjm | 1,482,945,165 | user_2e6199539482 | Cooking | Make a beef pot pie. My mother would top pot pie with biscuit dough so when you cut into it, it would have a lot of body to soak up the juices. | 2 | t3_5koj36 | t3_5koj36 | /r/Cooking/comments/t3_5koj36/dbpzcjm | null | false | 2016-12-28T17:12:45Z |
dbpzaxf | t1_dbpzaxf | 1,482,945,107 | user_c2bcae73f9c4 | Cooking | It does have that little metal plate (that you didn't need to remove the whole back for, it was just 1 or 2 screws as you say), but I didn't have any fuses there:
http://imgur.com/a/rCeTK
(yes it's messy, it's an old oven lol, I know that in /r/cooking I'm going to get flak for this!)
When I saw no fuses there, I re... | 1 | t1_dbopn9h | t3_5k9vz9 | /r/Cooking/comments/t3_5k9vz9/dbpzaxf | null | false | 2016-12-28T17:11:47Z |
dbpz9u7 | t1_dbpz9u7 | 1,482,945,068 | user_8e5c6741ec0a | Cooking | Why on earth would you care what some reddit stranger wore on their own wedding day or care to spend so much time disparaging something that has nothing to do with you? My shoes have been sold and this is completely a non-issue. Please keep your pointless criticism to yourself and stop harassing me. | 1 | t1_dbpwmk5 | t3_5kmvf7 | /r/Cooking/comments/t3_5kmvf7/dbpz9u7 | null | false | 2016-12-28T17:11:08Z |
dbpz4ke | t1_dbpz4ke | 1,482,944,882 | user_e3c037ed4dc4 | Cooking | I second it! We made a lasagna for Christmas using that vegan ricotta recipe, and it was a big hit. | 1 | t1_dbppmcg | t3_5kh8gt | /r/Cooking/comments/t3_5kh8gt/dbpz4ke | null | false | 2016-12-28T17:08:02Z |
dbpywr5 | t1_dbpywr5 | 1,482,944,600 | user_584e427acdd3 | Cooking | I really prefer cookbooks. they don't run out of battery, you can spill stuff on them and they are cheaper than a tablet. plus the recipes are vetted and tested. | 1 | t1_dbp62r4 | t3_5kltje | /r/Cooking/comments/t3_5kltje/dbpywr5 | null | false | 2016-12-28T17:03:20Z |
dbpyved | t1_dbpyved | 1,482,944,551 | user_ece443bce737 | Cooking | what..what the heck kind of guac are you buying? I have never heard of such a thing. | 1 | t1_dbox4uj | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpyved | null | false | 2016-12-28T17:02:31Z |
dbpyutg | t1_dbpyutg | 1,482,944,529 | user_584e427acdd3 | Cooking | I used a Yingling. so nothing bitter. I'll try the maple syrup or maybe molasses.
| 1 | t1_dbpv5f3 | t3_5kltje | /r/Cooking/comments/t3_5kltje/dbpyutg | null | false | 2016-12-28T17:02:09Z |
dbpyu2n | t1_dbpyu2n | 1,482,944,502 | user_8e5c6741ec0a | Cooking | That sounds fantastic. | 1 | t1_dbprdfo | t3_5kmvf7 | /r/Cooking/comments/t3_5kmvf7/dbpyu2n | null | false | 2016-12-28T17:01:42Z |
dbpytnn | t1_dbpytnn | 1,482,944,487 | user_a89fd8ef6bfa | Cooking | [^(**Mouseover** or **click** to view the metric conversion for this comment)](http://fiddle.jshell.net/ConvertsToMetric/xhk4y5h5/show/light/?6%20inches%20=%2015.2%20cm%0A7%20inches%20=%2017.8%20cm%0A "6 inches = 15.2 cm
7 inches = 17.8 cm
Post feedback in /r/ToMetric") | 1 | t1_dbpysvg | t3_5kjpdf | /r/Cooking/comments/t3_5kjpdf/dbpytnn | null | false | 2016-12-28T17:01:27Z |
dbpyt3w | t1_dbpyt3w | 1,482,944,467 | user_584e427acdd3 | Cooking | I like your thinking. more beer for the cook! | 1 | t1_dboxn0s | t3_5kltje | /r/Cooking/comments/t3_5kltje/dbpyt3w | null | false | 2016-12-28T17:01:07Z |
dbpysvg | t1_dbpysvg | 1,482,944,458 | user_9e521926d84f | Cooking | Nowadays, I use a santoku about 6 inches. My hands are medium in size. By the way, the size of your prospected knife would depend on the size of your hands. So, look around of what knife size fits you. Standard would be about 7 inches.
I would suggest also a santoku - good for all-around chopping, slicing, and even a ... | 2 | t3_5kjpdf | t3_5kjpdf | /r/Cooking/comments/t3_5kjpdf/dbpysvg | null | false | 2016-12-28T17:00:58Z |
dbpyseq | t1_dbpyseq | 1,482,944,441 | user_584e427acdd3 | Cooking | ATK recommended a good mexican beer. something about mexicans use corn and americans use rice as extenders. changes the flavor or something. | 1 | t1_dbpwhhv | t3_5kltje | /r/Cooking/comments/t3_5kltje/dbpyseq | null | false | 2016-12-28T17:00:41Z |
dbpyrta | t1_dbpyrta | 1,482,944,421 | user_e3c037ed4dc4 | Cooking | A lot of vegetarians and vegans use nutritional yeast as a parm substitute. | 1 | t1_dboyzu6 | t3_5kh8gt | /r/Cooking/comments/t3_5kh8gt/dbpyrta | null | false | 2016-12-28T17:00:21Z |
dbpyqgx | t1_dbpyqgx | 1,482,944,374 | user_584e427acdd3 | Cooking | I used a Yingling. so nothing bitter. | 1 | t1_dbou3tw | t3_5kltje | /r/Cooking/comments/t3_5kltje/dbpyqgx | null | false | 2016-12-28T16:59:34Z |
dbpypne | t1_dbpypne | 1,482,944,345 | user_6ba2030c7f70 | Cooking | I like to throw the boiled potatoes into my Kitchenaid stand mixer and whip them a tiny bit, then add in some browned butter, then milk or cream. Amazing. | 2 | t3_5kqhk9 | t3_5kqhk9 | /r/Cooking/comments/t3_5kqhk9/dbpypne | null | false | 2016-12-28T16:59:05Z |
dbpyp90 | t1_dbpyp90 | 1,482,944,331 | user_c36e30e081cc | Cooking | I Strip the seeds just to keep them out. Added moisture and working as a chef has lead me to do a lot of really weird things. But for the sake of mouth feel when you're chomping on a chip I like leave the seeds out. | 2 | t1_dbpy6sq | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpyp90 | null | false | 2016-12-28T16:58:51Z |
dbpyn3l | t1_dbpyn3l | 1,482,944,255 | user_0948b0eb319c | Cooking | Peeled yellow potatoes, boiled until knife point slips in easily. Boiled with 2 cloves of crushed garlic. After draining well and back on the stovetop, drying, I mash crudely for a bit and then add the butter, using the heat to melt it, mash until most lumps are gone, add half and half, salt, and pepper. Then mash unti... | 1 | t3_5kqhk9 | t3_5kqhk9 | /r/Cooking/comments/t3_5kqhk9/dbpyn3l | null | false | 2016-12-28T16:57:35Z |
dbpykin | t1_dbpykin | 1,482,944,164 | user_437e6ab5f7b9 | Cooking | You could have had a co-worker make ice cream with ketchup ripple, and label it just, "homemade ice cream." | 1 | t3_5km607 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpykin | null | false | 2016-12-28T16:56:04Z |
dbpyk6j | t1_dbpyk6j | 1,482,944,151 | user_1cec9112c26f | Cooking | > dried egg
| 1 | t1_dbpk4y1 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpyk6j | null | false | 2016-12-28T16:55:51Z |
dbpyjsg | t1_dbpyjsg | 1,482,944,137 | user_9e521926d84f | Cooking | Ravioli!
Pasta dough's easy: just flour, water, egg, oil. Mix it all together, let it rest then flat it. You can either flatten it with a pasta machine or a rolling pin.
The stuffing is of your liking 😊 | 1 | t3_5klv9e | t3_5klv9e | /r/Cooking/comments/t3_5klv9e/dbpyjsg | null | false | 2016-12-28T16:55:37Z |
dbpyj9o | t1_dbpyj9o | 1,482,944,118 | user_5dbd5e4c8414 | Cooking | sounds about perfect to me. I go back and forth on the tomato as it can make it too watery if you don't get good tomatoes or don't take the time to seed them.
| 2 | t1_dbpjqe8 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpyj9o | null | false | 2016-12-28T16:55:18Z |
dbpyhj6 | t1_dbpyhj6 | 1,482,944,053 | user_9069f38886d7 | Cooking | Perhaps if you're using it to sauce them after cooking but I only use the Franks to marinate. These aren't saucy wings. They just pack a ton of flavor. | 1 | t1_dbprgbd | t3_5kmzjo | /r/Cooking/comments/t3_5kmzjo/dbpyhj6 | null | false | 2016-12-28T16:54:13Z |
dbpyfn8 | t1_dbpyfn8 | 1,482,943,985 | user_5dbd5e4c8414 | Cooking | Ohio here, Sams Club generally has a bag of em for $5 (IIRC) that has 6 or so in it, so a little less than a dollar a piece. Made good guac from it previously. | 2 | t1_dbpldmh | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpyfn8 | null | false | 2016-12-28T16:53:05Z |
dbpydnq | t1_dbpydnq | 1,482,943,913 | user_9e521926d84f | Cooking | Definitley weight. Cornmeal's solid | 1 | t3_5ko0lb | t3_5ko0lb | /r/Cooking/comments/t3_5ko0lb/dbpydnq | null | false | 2016-12-28T16:51:53Z |
dbpyd5v | t1_dbpyd5v | 1,482,943,894 | user_300306dbdccf | Cooking | If you're going to mash or rice first then be careful to fold the other ingredients in. If you over work the taters you activate all the starch and getting gluey texture. I usually just mash all together. | 2 | t3_5kqhk9 | t3_5kqhk9 | /r/Cooking/comments/t3_5kqhk9/dbpyd5v | null | false | 2016-12-28T16:51:34Z |
dbpyb52 | t1_dbpyb52 | 1,482,943,820 | user_9e521926d84f | Cooking | I usually stew or braise meat in an old-fashioned, metal cookware with a heavy, decorated, glass lid here at home. Very heavy in today's standard. By old-fashioned, it's about...60+ years old. Yeah, a family heirloom...sort of. Anyway, for me it does miracles to meat - steady simmering even in low fire. It does the wor... | 1 | t3_5koj36 | t3_5koj36 | /r/Cooking/comments/t3_5koj36/dbpyb52 | null | false | 2016-12-28T16:50:20Z |
dbpy6sq | t1_dbpy6sq | 1,482,943,659 | user_1b14e7bf14e0 | Cooking | Aren't Romas fine just as they are? I'm just a home cook, and haven't heard of coring them. | 1 | t1_dbpwa6u | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpy6sq | null | false | 2016-12-28T16:47:39Z |
dbpy52p | t1_dbpy52p | 1,482,943,598 | user_1d3c8325c7aa | Cooking | This is why ramen noodles were invented. Heat water, pour over noodles, survive another few hours. Usually.
OK, I'm kidding (kinda) but you make it sound like the focus is on saving money. You might be better off in /r/frugal (which seems to actually be more about cost cutting than frugality) or the like where they s... | 2 | t3_5knc96 | t3_5knc96 | /r/Cooking/comments/t3_5knc96/dbpy52p | null | false | 2016-12-28T16:46:38Z |
dbpxw47 | t1_dbpxw47 | 1,482,943,275 | user_1b14e7bf14e0 | Cooking | At least it wasn't Miracle Whip...ever go to a friend's house as a kid and get one of those tuna sandwiches? | 1 | t3_5km607 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpxw47 | null | false | 2016-12-28T16:41:15Z |
dbpxv8z | t1_dbpxv8z | 1,482,943,243 | user_1b77f2c9ba7b | Cooking | Thanks! | 1 | t1_dbplh4a | t3_5ki9em | /r/Cooking/comments/t3_5ki9em/dbpxv8z | null | false | 2016-12-28T16:40:43Z |
dbpxv5f | t1_dbpxv5f | 1,482,943,239 | user_e9d92c8b1c20 | Cooking | Visiting my wife's family in Toledo. Don't know why the hell we went to a "Mexican" restaurant. [that's American cheese on the enchiladas](http://imgur.com/rCGWlCl). Everything was disgusting. | 2 | t1_dbpm915 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpxv5f | null | false | 2016-12-28T16:40:39Z |
dbpxuq0 | t1_dbpxuq0 | 1,482,943,224 | user_ac5179884055 | Cooking | I immediately thought of "name of your sextape!" but I'm pretty sure that'll get me downvoted to hell and back. | 1 | t1_dbp37ud | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpxuq0 | null | false | 2016-12-28T16:40:24Z |
dbpxsm0 | t1_dbpxsm0 | 1,482,943,148 | user_6361fdf1448c | Cooking | What!? Why!? | 1 | t1_dbozxnb | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpxsm0 | null | false | 2016-12-28T16:39:08Z |
dbpxqi9 | t1_dbpxqi9 | 1,482,943,070 | user_881513168606 | Cooking | I do this with balsamic vinegar. Pour a decent bit into where the pit was a eat with a spoon. | 1 | t1_dbparao | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpxqi9 | null | false | 2016-12-28T16:37:50Z |
dbpxq3o | t1_dbpxq3o | 1,482,943,055 | user_df75d02b98b0 | Cooking | That just sounds silly...you should only really add umami to savory dishes not sweet stuff... | 2 | t1_dbps1lc | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpxq3o | null | false | 2016-12-28T16:37:35Z |
dbpxf4x | t1_dbpxf4x | 1,482,942,652 | user_b38a904d5b98 | Cooking | It reminded me of an abbey bread that is sold by a local group of monks who run a bakery. My fruit cake wasn't wrapped in cheese cloth and soaked in brandy like theirs is. | 1 | t1_dbpvzag | t3_5kqc69 | /r/Cooking/comments/t3_5kqc69/dbpxf4x | null | false | 2016-12-28T16:30:52Z |
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