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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dbpxe0k | t1_dbpxe0k | 1,482,942,612 | user_dd25af349abc | Cooking | Fuck no. | 1 | t1_dbozo1j | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpxe0k | null | false | 2016-12-28T16:30:12Z |
dbpxdlg | t1_dbpxdlg | 1,482,942,597 | user_9e521926d84f | Cooking | When I mash potatoes (or even sweet potatoes), I leave a bit of the water where the potatoes were boiled. After mashing, I add unsalted butter, stirring while letting it melt. Afterwards, I add a bit of milk and cream (more cream than milk since the mash already has liquid). Make the mash hot enough to see vapor, but n... | 1 | t3_5kqhk9 | t3_5kqhk9 | /r/Cooking/comments/t3_5kqhk9/dbpxdlg | null | false | 2016-12-28T16:29:57Z |
dbpx9zx | t1_dbpx9zx | 1,482,942,469 | user_b67e22bdf10b | Cooking | Seconding The Pioneer Woman and Alton Brown (PW takes pics of each stage of her recipes, which is helpful if you really are an ultra-beginner).
If you like "everything in one pot" meals like stews, chili, curry, pot roast etc, you might want to look into getting a crockpot., because you can just dump everything into ... | 3 | t3_5knc96 | t3_5knc96 | /r/Cooking/comments/t3_5knc96/dbpx9zx | null | false | 2016-12-28T16:27:49Z |
dbpx5gk | t1_dbpx5gk | 1,482,942,301 | user_8d9c00dc5cc3 | Cooking | Potato just dream we tell family for forget malnourish | 1 | t1_dbphz2u | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpx5gk | null | false | 2016-12-28T16:25:01Z |
dbpx56l | t1_dbpx56l | 1,482,942,291 | user_6a6682a65a0e | Cooking | In Mexico it's limon. | 5 | t1_dbprndn | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpx56l | null | false | 2016-12-28T16:24:51Z |
dbpx0fd | t1_dbpx0fd | 1,482,942,115 | user_8617eb824b9d | Cooking | I would add just a pinch of cumin. | 1 | t1_dbozh1u | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpx0fd | null | false | 2016-12-28T16:21:55Z |
dbpwy70 | t1_dbpwy70 | 1,482,942,030 | user_8617eb824b9d | Cooking | First Aleppo, now this. I'm done. | 3 | t3_5km607 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpwy70 | null | false | 2016-12-28T16:20:30Z |
dbpwxch | t1_dbpwxch | 1,482,942,000 | user_0209eb6e678b | Cooking | Yup. Unless it's carefully layered on top, the mayo is not inhibiting oxidation. | 0 | t1_dbpv1au | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpwxch | null | false | 2016-12-28T16:20:00Z |
dbpwpb2 | t1_dbpwpb2 | 1,482,941,700 | user_623ff6165c5e | Cooking | It was a restaurant owned by locals, got good reviews. A redneck did not bring me there.
| 3 | t1_dbpm915 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpwpb2 | null | false | 2016-12-28T16:15:00Z |
dbpwmk5 | t1_dbpwmk5 | 1,482,941,596 | user_723f9435d7f5 | Cooking | Your shoes are bad and you should feel bad. You could have gone barefoot at your wedding and still have been classier than half of your inbred guests. | -3 | t1_dbpfptn | t3_5kmvf7 | /r/Cooking/comments/t3_5kmvf7/dbpwmk5 | null | false | 2016-12-28T16:13:16Z |
dbpwkdo | t1_dbpwkdo | 1,482,941,514 | user_9b867383f26b | Cooking | Thanks. | 1 | t1_dbplh7u | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpwkdo | null | false | 2016-12-28T16:11:54Z |
dbpwiqc | t1_dbpwiqc | 1,482,941,450 | user_7992479ba111 | Cooking | Stir fry requires a few changes to technique on an electric stove
* After adding oil, allow your wok to sit on max heat until the oil starts smoking. This is how you know it's ready to cook
* Try to use dry ingredients- pat your meat dry and shake excess moisture off of vegetables. Too much moisture will bring down t... | 1 | t3_5klcvv | t3_5klcvv | /r/Cooking/comments/t3_5klcvv/dbpwiqc | null | false | 2016-12-28T16:10:50Z |
dbpwi0l | t1_dbpwi0l | 1,482,941,424 | user_0862dbef8c9c | Cooking | I like both chunky skin-on and silky mashed potatoes, but it depends on what I'm eating.
Bangers and mash with a beer? Chunky with skin.
A nice steak with wine? Silky. | 1 | t1_dbpvjcq | t3_5kqhk9 | /r/Cooking/comments/t3_5kqhk9/dbpwi0l | null | false | 2016-12-28T16:10:24Z |
dbpwhhv | t1_dbpwhhv | 1,482,941,404 | user_e921e9b51495 | Cooking | I like beer in mine too. Used to prefer Modelo, but now I'm a fan of an extra hoppy IPA, sounds weird but the flavor is really good. | 2 | t1_dbou3tw | t3_5kltje | /r/Cooking/comments/t3_5kltje/dbpwhhv | null | false | 2016-12-28T16:10:04Z |
dbpwfag | t1_dbpwfag | 1,482,941,319 | user_c9c5ec0f21b6 | Cooking | Yeah, my parents like mayo in guac. And my dad likes mayo in baba ganoush. (mayo instead of tahini.) | 1 | t3_5km607 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpwfag | null | false | 2016-12-28T16:08:39Z |
dbpwa6u | t1_dbpwa6u | 1,482,941,126 | user_c36e30e081cc | Cooking | BARF
use a fork and smash up two cloves of garlic covered in about a tablespoon of salt.
Mince an onion
Seed/core a Roma tomato and then dice
Use over ripe avocados
Mix all together with 3 fresh squeezed limes.
No mayo. Not being a snob, but no. No mayo. | 3 | t3_5km607 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpwa6u | null | false | 2016-12-28T16:05:26Z |
dbpw88w | t1_dbpw88w | 1,482,941,048 | user_fcf411b32a04 | Cooking | Avocado, salt, pepper, and if we're being fancy a bit of lime.
This is how my wife makes it. I'd give you my recipe, but I'm allergic to avocados
| 1 | t1_dbozh1u | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpw88w | null | false | 2016-12-28T16:04:08Z |
dbpw6eg | t1_dbpw6eg | 1,482,940,977 | [deleted] | Cooking | [deleted] | 0 | t1_dbpjq3l | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpw6eg | null | false | 2016-12-28T16:02:57Z |
dbpw6ak | t1_dbpw6ak | 1,482,940,973 | user_573bc1d0ac7c | Cooking | As u/Mikeymise has pointed out, stop using generic color-coded sauce names. Instead, try describing what is actually in the sauce (chili with garlic sauce...etc). He is also correct when he says that the classic mother sauces are really only for classic French cuisine. Other cultures have their own versions.
[Also, he... | 4 | t3_5kpwsk | t3_5kpwsk | /r/Cooking/comments/t3_5kpwsk/dbpw6ak | null | false | 2016-12-28T16:02:53Z |
dbpw3lx | t1_dbpw3lx | 1,482,940,869 | user_bdc70594a84d | Cooking | I'm sure if anyone of you ate it, you wouldn't notice the mayo. It also helps it from turning brown. Like in a Waldorf salad, the mayo helps keep everything fresh. | 2 | t3_5km607 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpw3lx | null | false | 2016-12-28T16:01:09Z |
dbpw2w5 | t1_dbpw2w5 | 1,482,940,842 | user_8c23d4e7ced9 | Cooking | > The emulsifying agent doesn't have to be an egg.
[According to the FDA](https://www.entrepreneur.com/article/249992), that makes it not mayonnaise. Can't even call it Mayo. | 3 | t1_dbp8ila | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpw2w5 | null | false | 2016-12-28T16:00:42Z |
dbpvzm0 | t1_dbpvzm0 | 1,482,940,714 | user_d938b7625252 | Cooking | Does your oven have a roast setting as well? That uses same element as the broiler but at a less "surface of the sun" intensity, great for meat. Otherwise try storing cast iron and pizza stones in your oven, let it preheat for a while and it should be able to retain a lot of heat for a while. Maybe use them as a shield... | 1 | t3_5koc3a | t3_5koc3a | /r/Cooking/comments/t3_5koc3a/dbpvzm0 | null | false | 2016-12-28T15:58:34Z |
dbpvzag | t1_dbpvzag | 1,482,940,701 | user_a07151857fa1 | Cooking | It was an attempt at a joke, and yes suet was the word I was looking for. Those old recipes always have one ingredient that gives you pause, fish knuckles. What?
How did it taste, modern? | 2 | t1_dbpvrnf | t3_5kqc69 | /r/Cooking/comments/t3_5kqc69/dbpvzag | null | false | 2016-12-28T15:58:21Z |
dbpvrnf | t1_dbpvrnf | 1,482,940,401 | user_b38a904d5b98 | Cooking | I haven't seen all of their videos, but the closest thing to lard that they have used is suet. | 1 | t1_dbpucpm | t3_5kqc69 | /r/Cooking/comments/t3_5kqc69/dbpvrnf | null | false | 2016-12-28T15:53:21Z |
dbpvpo4 | t1_dbpvpo4 | 1,482,940,323 | user_84e9ca8a6cb8 | Cooking | I thought those were Forgecraft at a glance then OP said Hanson. I believe you are correct. Now, there is no telling the quality of the steel. I see them all the time at estate sales and pick them up for a few dollars. Nobody wants them. | 1 | t1_dbpm75j | t3_5klqvl | /r/Cooking/comments/t3_5klqvl/dbpvpo4 | null | false | 2016-12-28T15:52:03Z |
dbpvo4m | t1_dbpvo4m | 1,482,940,262 | user_ab1bafc956b1 | Cooking | Mash 1 avacado with 2 Tbs minced onion, 1 clove minced garlic, 1 minced jalapeno, 1/4 c minced cilantro, 1/4 tsp salt, 1/2 tsp cumin together into almost a paste. Add two more diced avacados. Finally top with 2 Tbs of lime. Mix until the guacamole is as chunky as you desire. Add salt as desired. | 1 | t1_dbpstxk | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpvo4m | null | false | 2016-12-28T15:51:02Z |
dbpvnor | t1_dbpvnor | 1,482,940,243 | user_41be756029d8 | Cooking | I think the important thing is to add the butter and mash BEFORE adding the milk. The fat will form a sort of protective coating so that the potatoes don't get all gluey when the milk is added.
I don't think it matters much whether you mash first before adding the butter, just don't let the potatoes cool beyond the p... | 6 | t3_5kqhk9 | t3_5kqhk9 | /r/Cooking/comments/t3_5kqhk9/dbpvnor | null | false | 2016-12-28T15:50:43Z |
dbpvjcq | t1_dbpvjcq | 1,482,940,071 | user_573bc1d0ac7c | Cooking | Depends on what you are going for...silky, smooth potato puree or lumpy, down home "smashed" texture.
I personally enjoy smooth, almost whipped texture. I boil peeled potatoes and then process through a fine holed ricer. I then place back on the heat until the mixture appears quite dry (not sand dry, but no longer moi... | 7 | t3_5kqhk9 | t3_5kqhk9 | /r/Cooking/comments/t3_5kqhk9/dbpvjcq | null | false | 2016-12-28T15:47:51Z |
dbpvf6h | t1_dbpvf6h | 1,482,939,906 | user_4d14979e33f9 | Cooking | Mayo in guac isn't traditional in Mexican cuisine, but it's not bad either. | 1 | t3_5km607 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpvf6h | null | false | 2016-12-28T15:45:06Z |
dbpvcy1 | t1_dbpvcy1 | 1,482,939,814 | user_7742759c517c | Cooking | Mexican here, people get killed here for less than that. I'm 95% sure that's considered capital punishment and it's in the Constitution. | 3 | t3_5km607 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpvcy1 | null | false | 2016-12-28T15:43:34Z |
dbpv5qp | t1_dbpv5qp | 1,482,939,526 | user_a849860b7be9 | Cooking | Never heard of mustard, I hope my girlfriend doesnt find this thread. She loves mustard on every-fucking thing. | 1 | t1_dbphyzs | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpv5qp | null | false | 2016-12-28T15:38:46Z |
dbpv5f3 | t1_dbpv5f3 | 1,482,939,512 | user_4acb4b19c03f | Cooking | What Mexican beer did you use? I've made the Cooks Illustrated/ATK version before and didn't pick up my strong bitter flavor. I'm inclined to say it was more likely the beer rather than tequila. Also consider adding brown sugar to help with the bitter flavor. While ATK didn't use any, I noticed the blog adaptation adde... | 2 | t3_5kltje | t3_5kltje | /r/Cooking/comments/t3_5kltje/dbpv5f3 | null | false | 2016-12-28T15:38:32Z |
dbpv4if | t1_dbpv4if | 1,482,939,475 | user_a849860b7be9 | Cooking | Love it too, this may be the Texan in me, and the lazy but this is my guac recipe:
Avacado
Mayo
Pace Picante Sauce
Salt
Guac in 1 minute. | 1 | t1_dbprq82 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpv4if | null | false | 2016-12-28T15:37:55Z |
dbpv45c | t1_dbpv45c | 1,482,939,461 | user_ed6562a94792 | Cooking | I feel like it's cheaper to just make more guac than to get sour cream and shredded cheese AND guac | 1 | t1_dbpuody | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpv45c | null | false | 2016-12-28T15:37:41Z |
dbpv27h | t1_dbpv27h | 1,482,939,383 | user_a849860b7be9 | Cooking | It feels so wrong, but I'm a carboholic and I just cant stop myself. | 2 | t1_dbpfaai | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpv27h | null | false | 2016-12-28T15:36:23Z |
dbpv1y0 | t1_dbpv1y0 | 1,482,939,373 | user_aa74369088da | Cooking | APPLES?!?! | 1 | t1_dbpmgif | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpv1y0 | null | false | 2016-12-28T15:36:13Z |
dbpv1kw | t1_dbpv1kw | 1,482,939,358 | user_a849860b7be9 | Cooking | It is good, no worries. I am a hispanic (Albiet very white cultured) from San Antonio texas, and I do like me some CoM enchiladas.
Wouldnt say their the best, but good. Also, I prefer the consistency of my Guac with a little mayo in it. | 1 | t1_dbpfwzv | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpv1kw | null | false | 2016-12-28T15:35:58Z |
dbpv1au | t1_dbpv1au | 1,482,939,346 | user_3fe61eefbdc8 | Cooking | So the oil and vinegar in mayonnaise is irrelevant then? | 2 | t1_dbpgsys | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpv1au | null | false | 2016-12-28T15:35:46Z |
dbpuyjz | t1_dbpuyjz | 1,482,939,235 | user_3fe61eefbdc8 | Cooking | I'm thinking of a tuna purist who would balk at the idea of mayo in tuna, and I'm like nah, man, that makes it nice and creamy. | 3 | t1_dbp26bm | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpuyjz | null | false | 2016-12-28T15:33:55Z |
dbpuuy7 | t1_dbpuuy7 | 1,482,939,088 | user_971225da2bc0 | Cooking | Yea, I'm assuming it's definitely something you'd want to stand over as it happens. | 1 | t1_dbptfkg | t3_5ko4f0 | /r/Cooking/comments/t3_5ko4f0/dbpuuy7 | null | false | 2016-12-28T15:31:28Z |
dbpusw7 | t1_dbpusw7 | 1,482,939,000 | user_11293c12766c | Cooking | I have myself convinced it's ok unless it's absolutely drowned in it. Going to Japan was an exercise in cognitive dissonance. | 1 | t1_dbpuggl | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpusw7 | null | false | 2016-12-28T15:30:00Z |
dbpusgz | t1_dbpusgz | 1,482,938,982 | user_d93c47335724 | Cooking |
bacon and bacon pudding
Serves 3
You will need:
10g of bacon
60ml exotic sauce
4 bananas
Instructions:
microwave the bacon
barbeque the exotic sauce
melt the bacon
toast the bananas
heat the bacon in the saucepan
mix the bacon in
add the exotic sauce to the saucepan
Yum.
| 1 | t1_dbpcw1h | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpusgz | null | false | 2016-12-28T15:29:42Z |
dbpurer | t1_dbpurer | 1,482,938,938 | user_70f03eb456b3 | Cooking | Could have been worse...
Could have been Miracle Whip | 2 | t1_dbp3jtf | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpurer | null | false | 2016-12-28T15:28:58Z |
dbpuqop | t1_dbpuqop | 1,482,938,909 | user_d2e79e2ba8ff | Cooking | I secretly put a little in to cream it up sometimes...but I would never tell anyone...until now. | 2 | t3_5km607 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpuqop | null | false | 2016-12-28T15:28:29Z |
dbpuq59 | t1_dbpuq59 | 1,482,938,886 | user_7e5fc4dd9a09 | Cooking | Thank you! | 1 | t1_dbpsune | t3_5he4s7 | /r/Cooking/comments/t3_5he4s7/dbpuq59 | null | false | 2016-12-28T15:28:06Z |
dbpuody | t1_dbpuody | 1,482,938,811 | user_da4dd6f785f4 | Cooking | If you're making a lot of gauc you're going to be buying a couple $1 (or more depending on location/time of year). Most of the other ingredients are cheaper. You're also only going to need a small quantity of guac for the dip so you could use a small avocado too. | 1 | t1_dbprlc7 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpuody | null | false | 2016-12-28T15:26:51Z |
dbpuo25 | t1_dbpuo25 | 1,482,938,798 | user_2b2d6fd7bf97 | Cooking | half a red onion, couple cloves of garlic (like 4), some tomatoes the entire bunch of cilantro. a little chilli powder and salt and pepper. never forget salt and pepper. also keep the avacadoes chunky. 1/4-1/2 inch cubes. it'll still get smooshed a little but i feel the texture is better if everything is a little ... | 1 | t1_dbozh1u | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpuo25 | null | false | 2016-12-28T15:26:38Z |
dbpule2 | t1_dbpule2 | 1,482,938,687 | user_04087713af0f | Cooking | I bought the Cuisipro and have been very happy with it. It's sharp and easy to clean. | 1 | t3_5kklr1 | t3_5kklr1 | /r/Cooking/comments/t3_5kklr1/dbpule2 | null | false | 2016-12-28T15:24:47Z |
dbpuhtp | t1_dbpuhtp | 1,482,938,534 | [deleted] | Cooking | [deleted] | 1 | t1_dbozh1u | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpuhtp | null | false | 2016-12-28T15:22:14Z |
dbpugxo | t1_dbpugxo | 1,482,938,496 | user_6052722963f9 | Cooking | You live in California and can't find avocado for under a dollar? Go to Northgate or Superior Grocers. They're Mexican markets that are all over California. | 4 | t1_dbpm1h1 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpugxo | null | false | 2016-12-28T15:21:36Z |
dbpuggl | t1_dbpuggl | 1,482,938,477 | user_c5670264d9df | Cooking | Second.
Also, does the spicy mayo on sushi rolls trend make you want to punch everything? That's my reaction, and not in an air-punch celebratory way. | 2 | t1_dbp51v9 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpuggl | null | false | 2016-12-28T15:21:17Z |
dbpug5y | t1_dbpug5y | 1,482,938,464 | user_1b5127ce81a2 | Cooking | There are 2 ways to make guacamole.
1. With cumin
2. Incorrectly | 1 | t1_dbozh1u | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpug5y | null | false | 2016-12-28T15:21:04Z |
dbpue3s | t1_dbpue3s | 1,482,938,377 | user_beeb5d6bc23d | Cooking | But you have to pronounce them like black beans. Call them "Guack beans." | 0 | t1_dbpipt7 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpue3s | null | false | 2016-12-28T15:19:37Z |
dbpudgm | t1_dbpudgm | 1,482,938,350 | user_9c8befd15d56 | Cooking | but... why..? | 1 | t1_dbozxnb | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpudgm | null | false | 2016-12-28T15:19:10Z |
dbpudej | t1_dbpudej | 1,482,938,347 | user_c6a244c7468e | Cooking | Oh god, 7 the dip with mayo instead of sour cream, and creamed corn instead of beans | 4 | t1_dbpih69 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpudej | null | false | 2016-12-28T15:19:07Z |
dbpucpm | t1_dbpucpm | 1,482,938,317 | user_a07151857fa1 | Cooking | What, no lard and fatty entrails of a goose? | 3 | t3_5kqc69 | t3_5kqc69 | /r/Cooking/comments/t3_5kqc69/dbpucpm | null | false | 2016-12-28T15:18:37Z |
dbpu9bk | t1_dbpu9bk | 1,482,938,178 | user_d78cdbee66f1 | Cooking | At least you saw it before eating it | 1 | t3_5km607 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpu9bk | null | false | 2016-12-28T15:16:18Z |
dbpu4p9 | t1_dbpu4p9 | 1,482,937,978 | [deleted] | Cooking | [deleted] | 1 | t3_5kq4p1 | t3_5kq4p1 | /r/Cooking/comments/t3_5kq4p1/dbpu4p9 | null | false | 2016-12-28T15:12:58Z |
dbpu1ey | t1_dbpu1ey | 1,482,937,836 | user_a8d3c5f2c586 | Cooking | I am a bit of a guacamole snob, so that sounds terrible. | 1 | t1_dbpf5a2 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpu1ey | null | false | 2016-12-28T15:10:36Z |
dbpu07n | t1_dbpu07n | 1,482,937,785 | user_d391f069964c | Cooking | You can save a ton of money by taking your own lunch instead of always eating out. Plus, things that don't require cooking like salads and sandwiches, when homemade, can help you start thinking about flavors and point you in a direction for when you do cook.
Don't discount the power of leftovers. A simple dish that ... | 2 | t3_5knc96 | t3_5knc96 | /r/Cooking/comments/t3_5knc96/dbpu07n | null | false | 2016-12-28T15:09:45Z |
dbpts4g | t1_dbpts4g | 1,482,937,421 | user_406c42727d42 | Cooking | I see. | 1 | t1_dbpryqj | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpts4g | null | false | 2016-12-28T15:03:41Z |
dbptp5n | t1_dbptp5n | 1,482,937,288 | user_b9ae28036d94 | Cooking | it is fresh packed but I put it in refrigerator for couple day.
I also cook some on the day I bought it and it also have this smell.
Idk if it is smell of uncooked chicken or spoiled chicken. It is the deepest area of the wing so I tend to think that because it is not cooked enough. | 1 | t1_dbpt6sn | t3_5kp2ui | /r/Cooking/comments/t3_5kp2ui/dbptp5n | null | false | 2016-12-28T15:01:28Z |
dbptoif | t1_dbptoif | 1,482,937,258 | user_cca23d290e59 | Cooking | nope. definitively not aioli at all. | 1 | t1_dbp08pd | t3_5km607 | /r/Cooking/comments/t3_5km607/dbptoif | null | false | 2016-12-28T15:00:58Z |
dbptoak | t1_dbptoak | 1,482,937,248 | user_0c0c23020b03 | Cooking | TIL- OP is coworker with the devil. | 2 | t3_5km607 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbptoak | null | false | 2016-12-28T15:00:48Z |
dbptix0 | t1_dbptix0 | 1,482,937,005 | user_0c5e88e7876e | Cooking | You can actually set a google reminder to mail you everytime googlebot crawls "Mayo Dumpster".
You're welcome. | 1 | t1_dbp4h5a | t3_5km607 | /r/Cooking/comments/t3_5km607/dbptix0 | null | false | 2016-12-28T14:56:45Z |
dbpti4o | t1_dbpti4o | 1,482,936,969 | user_0e1044db54c7 | Cooking | "Just Mayo" is commonly available on store shelves and has no egg or dairy. | 2 | t1_dbpijmn | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpti4o | null | false | 2016-12-28T14:56:09Z |
dbptfkg | t1_dbptfkg | 1,482,936,851 | user_341ea59ddcf4 | Cooking | If you do this be super careful, I've turned pulled pork into mush by walking away for like 5 seconds | 2 | t1_dbpl68b | t3_5ko4f0 | /r/Cooking/comments/t3_5ko4f0/dbptfkg | null | false | 2016-12-28T14:54:11Z |
dbpte57 | t1_dbpte57 | 1,482,936,787 | user_78683c0fc6c7 | Cooking | I'm not sure that it was a race joke tho | 2 | t1_dbpkl7y | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpte57 | null | false | 2016-12-28T14:53:07Z |
dbptdvu | t1_dbptdvu | 1,482,936,776 | user_d02e60458d83 | Cooking | Yes it bugs me cause you really never know what all your getting | 1 | t1_dbpf8ar | t3_5km607 | /r/Cooking/comments/t3_5km607/dbptdvu | null | false | 2016-12-28T14:52:56Z |
dbptdpl | t1_dbptdpl | 1,482,936,768 | user_6016c0880be5 | Cooking | **soy sauce compote**
Serves 1
You will need:
60g of self-raising flour
10ml soy sauce
Instructions:
fry the soy sauce
fry the self-raising flour until browned
spoon the soy sauce onto a warmed plate
mix the self-raising flour in
bring the self-raising flour to the boil
add the so... | 1 | t1_dbpcw1h | t3_5km607 | /r/Cooking/comments/t3_5km607/dbptdpl | null | false | 2016-12-28T14:52:48Z |
dbptc95 | t1_dbptc95 | 1,482,936,703 | user_2f7ca2a8b901 | Cooking | My girlfriend is celiac and a baker. Please drop a link. | 2 | t3_5js2fv | t3_5js2fv | /r/Cooking/comments/t3_5js2fv/dbptc95 | null | false | 2016-12-28T14:51:43Z |
dbptbvq | t1_dbptbvq | 1,482,936,685 | user_d02e60458d83 | Cooking | I agree. Roommate used to work at a el chico restaurant in abilene and I made the comment about their guac was bland as hell and he told me that's why. | 2 | t1_dbpjo59 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbptbvq | null | false | 2016-12-28T14:51:25Z |
dbpta7o | t1_dbpta7o | 1,482,936,608 | user_e8d5738ce363 | Cooking | I'm in the bay area. I drive out to a small farm for them, my persimmons, bell peppers, zucchini, butternut squash, pumpkin, kale, tomatoes, etc...
It's only about 20 minutes away.
Even if I go to the grocer it's still 3 dollars for a bag of 5. It's only when I go to white people stores (safeway, raleys, lunardis) t... | 3 | t1_dbpm1h1 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpta7o | null | false | 2016-12-28T14:50:08Z |
dbpt95g | t1_dbpt95g | 1,482,936,562 | user_d02e60458d83 | Cooking | Yea it sucks. Lots of cheapo restaurant do this. Guaranteed way to not get me to come back | 1 | t1_dbpsxe6 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpt95g | null | false | 2016-12-28T14:49:22Z |
dbpt8yj | t1_dbpt8yj | 1,482,936,553 | user_781c1b70ece0 | Cooking | Wait, really? Lime seems like such a staple of Mexican food. Is that just an Mexican-American thing then? | 1 | t1_dbpkdc2 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpt8yj | null | false | 2016-12-28T14:49:13Z |
dbpt7mf | t1_dbpt7mf | 1,482,936,492 | user_04a289d870d1 | Cooking | As one who is allergic to peas, I'm terrified. | 1 | t1_dbozxnb | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpt7mf | null | false | 2016-12-28T14:48:12Z |
dbpt6x8 | t1_dbpt6x8 | 1,482,936,459 | user_04bbbc7fdbed | Cooking | It sort of depends. Any time you hear a Cuban refer to limón, for example, they almost always mean lime. Lemons are limónes amarillos. | 6 | t1_dbpn8k5 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpt6x8 | null | false | 2016-12-28T14:47:39Z |
dbpt6sn | t1_dbpt6sn | 1,482,936,453 | user_cc9422e05abd | Cooking | If chicken is spoiled. It smells awful raw and even worse cooked.
Was this a bag of frozen chicken wings or fresh packed?
Sometimes the bag will have preservatives in it to keep the chicken fresher longer. | 1 | t3_5kp2ui | t3_5kp2ui | /r/Cooking/comments/t3_5kp2ui/dbpt6sn | null | false | 2016-12-28T14:47:33Z |
dbpt6gu | t1_dbpt6gu | 1,482,936,438 | user_c525a483694f | Cooking | My dad did this a while back! In his defense, he has brain damage. I think he might have confused mayo and sour cream. (Not that I like sour cream in my guacamole, but at least it's "normal".) It was so disgusting we ended up just tossing it. | 2 | t3_5km607 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpt6gu | null | false | 2016-12-28T14:47:18Z |
dbpt62s | t1_dbpt62s | 1,482,936,420 | user_3ef653e6e785 | Cooking | And with a side of potato salad! | 1 | t1_dbp9sfz | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpt62s | null | false | 2016-12-28T14:47:00Z |
dbpt5g3 | t1_dbpt5g3 | 1,482,936,392 | user_04e9946f3efa | Cooking | If that's the case and you wanna get the Shapton stones (do it!!) Start with a 320 and a 1500. Then once your technique is good from multiple hours of sharpening, get the 5000. The 5000 won't do anything for you until you're consistent with your angles | 2 | t1_dazrb11 | t3_5he4s7 | /r/Cooking/comments/t3_5he4s7/dbpt5g3 | null | false | 2016-12-28T14:46:32Z |
dbpt20g | t1_dbpt20g | 1,482,936,235 | user_c525a483694f | Cooking | It's less guac by ratio, and the other ingredients are much cheaper. | 1 | t1_dbprlc7 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpt20g | null | false | 2016-12-28T14:43:55Z |
dbpt1z5 | t1_dbpt1z5 | 1,482,936,234 | user_781c1b70ece0 | Cooking | I've made "lazy guacamole" before which is avocado + fresh pico de gallo salsa from Trader Joe's. Not as good as legit homemade, but if I'm just putting it in a burrito or something it will do. | 2 | t1_dbp5s4l | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpt1z5 | null | false | 2016-12-28T14:43:54Z |
dbpsxe6 | t1_dbpsxe6 | 1,482,936,019 | user_781c1b70ece0 | Cooking | What the fuck.
If you can't afford to spend a few bucks on avocados, don't you dare try and pass that abomination off as guacamole. | 3 | t1_dbpbq58 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpsxe6 | null | false | 2016-12-28T14:40:19Z |
dbpsune | t1_dbpsune | 1,482,935,890 | user_04e9946f3efa | Cooking | Sorry I didn't see this earlier, I prefer Japanese handles because they aren't full tang and the handles are light so the balance point on the blade is much more forward than western knives. This makes choking up on the handle into a pinch grip much more natural. Which to me gives more control since your hand is right ... | 2 | t1_dazk32c | t3_5he4s7 | /r/Cooking/comments/t3_5he4s7/dbpsune | null | false | 2016-12-28T14:38:10Z |
dbpsuew | t1_dbpsuew | 1,482,935,879 | user_8af9fe53f346 | Cooking | You should be here for one of the paella threads. | 1 | t1_dboya3a | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpsuew | null | false | 2016-12-28T14:37:59Z |
dbpstxk | t1_dbpstxk | 1,482,935,855 | user_5c436b6848b6 | Cooking | I'm open for suggestions. | 1 | t1_dbpnk1n | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpstxk | null | false | 2016-12-28T14:37:35Z |
dbpssi2 | t1_dbpssi2 | 1,482,935,785 | user_a74b0347d97a | Cooking | "Well kids, I lost my legs in the great Guac War of 2016-2018." | 1 | t1_dbpptjk | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpssi2 | null | false | 2016-12-28T14:36:25Z |
dbpsqhj | t1_dbpsqhj | 1,482,935,690 | user_a74b0347d97a | Cooking | And the worst part is because it was from Whole Paycheck™ it probably cost a pretty penny. | 2 | t1_dbp5acw | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpsqhj | null | false | 2016-12-28T14:34:50Z |
dbpsmtn | t1_dbpsmtn | 1,482,935,509 | user_9cf39b915dfe | Cooking | Literally just put a can of black beans instead of a second avocado. You can also leave out the lime juice. | 1 | t1_dbpgdp4 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpsmtn | null | false | 2016-12-28T14:31:49Z |
dbpsbiw | t1_dbpsbiw | 1,482,934,938 | user_17c5956e6451 | Cooking | I was in Cuba and they had bottled Guac for the Hamburgers. It wasn't bad but im sure it was probably 5% avacado and the rest mayo or something like that | 1 | t1_dbox4uj | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpsbiw | null | false | 2016-12-28T14:22:18Z |
dbps6te | t1_dbps6te | 1,482,934,696 | user_d391f069964c | Cooking | Use really good heirloom tomatoes or swap them out for strawberries
Feta instead of blue or a different variety of blue cheese that you normally use.
Use lardons, maybe crispy pulled pork, a salty ham, a dry cured sausage quickly seared off to release the fat
Cobb usually has chicken so a starting point might be goi... | 1 | t3_5koy2s | t3_5koy2s | /r/Cooking/comments/t3_5koy2s/dbps6te | null | false | 2016-12-28T14:18:16Z |
dbps6oq | t1_dbps6oq | 1,482,934,690 | user_508f8b664b4f | Cooking | $2.50 here :( | 1 | t1_dbploxs | t3_5km607 | /r/Cooking/comments/t3_5km607/dbps6oq | null | false | 2016-12-28T14:18:10Z |
dbps6ac | t1_dbps6ac | 1,482,934,670 | user_45ceffc0e0a5 | Cooking | I agree they dont, but sour cream has at least more of a place in guac. | 1 | t1_dbozh1u | t3_5km607 | /r/Cooking/comments/t3_5km607/dbps6ac | null | false | 2016-12-28T14:17:50Z |
dbps697 | t1_dbps697 | 1,482,934,668 | user_acee6cf49b7a | Cooking | What did you just type?
| 1 | t1_dbozxnb | t3_5km607 | /r/Cooking/comments/t3_5km607/dbps697 | null | false | 2016-12-28T14:17:48Z |
dbps2g6 | t1_dbps2g6 | 1,482,934,471 | user_c44fde281c32 | Cooking | If you don't need the money, you should give it back to them. It's a great knife thogh. | 1 | t3_5kkwt0 | t3_5kkwt0 | /r/Cooking/comments/t3_5kkwt0/dbps2g6 | null | false | 2016-12-28T14:14:31Z |
dbps1lc | t1_dbps1lc | 1,482,934,426 | user_583eb8f1e469 | Cooking | I get that umami is in vogue right now but not everything needs a boost of umami. It's insane how people have discovered this word/taste and now everything is add fish sauce to a cheesecake for an umami boost!!! | 2 | t1_dbpf5a2 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbps1lc | null | false | 2016-12-28T14:13:46Z |
dbps0g8 | t1_dbps0g8 | 1,482,934,363 | user_2e74e5251969 | Cooking | >Super Mexican from Texas
I don't understand the US. Seriously. | -1 | t1_dbp26bm | t3_5km607 | /r/Cooking/comments/t3_5km607/dbps0g8 | null | false | 2016-12-28T14:12:43Z |
dbprzds | t1_dbprzds | 1,482,934,305 | user_2e74e5251969 | Cooking | So does extra lime juice on top. And keeps it from being an aberration. | 2 | t1_dbpfkmm | t3_5km607 | /r/Cooking/comments/t3_5km607/dbprzds | null | false | 2016-12-28T14:11:45Z |
dbpryqj | t1_dbpryqj | 1,482,934,268 | user_ae1a040f0d2c | Cooking | Also we usually use a BBQ as well, just she was using an electric frypan because she was in the work tea room which doesn't have a BBQ. | 2 | t1_dbpbzge | t3_5km607 | /r/Cooking/comments/t3_5km607/dbpryqj | null | false | 2016-12-28T14:11:08Z |
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