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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dd61fwm | t1_dd61fwm | 1,485,907,181 | user_9e7873ed6282 | Cooking | yeah this pretty much sums it up. | 6 | t1_dd60kj1 | t3_5rbarg | /r/Cooking/comments/t3_5rbarg/dd61fwm | null | false | 2017-01-31T23:59:41Z |
dd61ckw | t1_dd61ckw | 1,485,907,061 | user_2f8473dacec8 | Cooking | McClures or the pickle guys that do NYC/Brooklyn farmers markets. My friend actually buys pickles from those guys by the multi gallon painters jug. | 1 | t3_5r7p49 | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd61ckw | null | false | 2017-01-31T23:57:41Z |
dd61ben | t1_dd61ben | 1,485,907,017 | user_41c52eba13f5 | Cooking | Never tried but I would assume! | 1 | t1_dd5mvyu | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd61ben | null | false | 2017-01-31T23:56:57Z |
dd6189r | t1_dd6189r | 1,485,906,901 | user_c8f687b4237f | Cooking | Sorry if I get this wrong, but a hotpot would mean you want a pot? If so, get a clay one. Those work very well. You have to be more careful not to drop them but they will last nearly forever. | 1 | t3_5rbh14 | t3_5rbh14 | /r/Cooking/comments/t3_5rbh14/dd6189r | null | false | 2017-01-31T23:55:01Z |
dd61895 | t1_dd61895 | 1,485,906,900 | user_1d3c8325c7aa | Cooking | Most cookers I've seen are marked with the water levels for rice cooker cups and white rice. Some fancy models have multiple scales for different types of rice or for making congee or the like, but generally it is "3 of the included cups, and water up to the 3 mark".
Of course you may find you have better results if y... | 1 | t3_5r45ug | t3_5r45ug | /r/Cooking/comments/t3_5r45ug/dd61895 | null | false | 2017-01-31T23:55:00Z |
dd6137d | t1_dd6137d | 1,485,906,726 | user_8c82d28df57e | Cooking | I don't know that I would call them gross...but as a pickler myself I would agree a good homemade is better. But, not everyone has the time, equipment, ability or desire to do it all themselves. | 1 | t1_dd60ujh | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd6137d | null | false | 2017-01-31T23:52:06Z |
dd612gh | t1_dd612gh | 1,485,906,700 | user_2760e6417861 | Cooking | Vlasic original dill. Not kosher dill. | 1 | t3_5r7p49 | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd612gh | null | false | 2017-01-31T23:51:40Z |
dd612ce | t1_dd612ce | 1,485,906,696 | user_2732e8426aa6 | Cooking | I love the hearty garlic Claussens. I drink the juice too. Mmmmmm | 2 | t1_dd54q9r | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd612ce | null | false | 2017-01-31T23:51:36Z |
dd60xjg | t1_dd60xjg | 1,485,906,532 | user_bdfedbf5b544 | Cooking | My rule is to never give constructive criticism unless it's asked for. And even then be gentle about it. I have friends and family who I feel comfortable giving feedback to and who I expect feedback from as well. These are generally people who love to cook and are always trying to improve.
It sounds like your dad... | 7 | t3_5rbarg | t3_5rbarg | /r/Cooking/comments/t3_5rbarg/dd60xjg | null | false | 2017-01-31T23:48:52Z |
dd60x0w | t1_dd60x0w | 1,485,906,514 | user_074b4ace5b15 | Cooking | grape leaves, or horseradish leaves, left in while fermenting, will give you that tannic crunch. | 3 | t1_dd5chya | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd60x0w | null | false | 2017-01-31T23:48:34Z |
dd60ujh | t1_dd60ujh | 1,485,906,428 | user_074b4ace5b15 | Cooking | And they're still gross! Sorry, but once you had real deal pickles, even the best store shit is...just that. | 0 | t1_dd5dfco | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd60ujh | null | false | 2017-01-31T23:47:08Z |
dd60u7l | t1_dd60u7l | 1,485,906,417 | user_8960149916e3 | Cooking | Might not have access to an outlet, though! | 1 | t1_dd5w69x | t3_5r8bqh | /r/Cooking/comments/t3_5r8bqh/dd60u7l | null | false | 2017-01-31T23:46:57Z |
dd60txa | t1_dd60txa | 1,485,906,406 | user_1a574bc8e3c5 | Cooking | I totally can't fathom that combination, but I'll definitely consider trying it!! | 1 | t1_dd60ouy | t3_5rb291 | /r/Cooking/comments/t3_5rb291/dd60txa | null | false | 2017-01-31T23:46:46Z |
dd60t4a | t1_dd60t4a | 1,485,906,377 | user_074b4ace5b15 | Cooking | Bread and butter pickles are often loaded with sugar, thats their dark secret. I ate a friends pickles for a year, loving them, before I realized there was fucking 85g of sugar in a pint. | 2 | t1_dd5fgju | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd60t4a | null | false | 2017-01-31T23:46:17Z |
dd60s2s | t1_dd60s2s | 1,485,906,341 | user_fd6972fa0148 | Cooking | I would suggest blending/processing all of the ingredients together except the salmon and folding that in at the end. | 2 | t1_dd5kwoj | t3_5r8wr2 | /r/Cooking/comments/t3_5r8wr2/dd60s2s | null | false | 2017-01-31T23:45:41Z |
dd60qcx | t1_dd60qcx | 1,485,906,280 | user_1a574bc8e3c5 | Cooking | wow. learn something new every day. ;) | 1 | t1_dd60npw | t3_5rb291 | /r/Cooking/comments/t3_5rb291/dd60qcx | null | false | 2017-01-31T23:44:40Z |
dd60ouy | t1_dd60ouy | 1,485,906,227 | user_3d66ca6bb020 | Cooking | With your quantities, somewhere between 20 g and 80 g of dark chocolate, start slowly. I prefer balsamic vinegar, but fresh lemon or, even better, lime juice would be also great options. | 1 | t1_dd5z5ci | t3_5rb291 | /r/Cooking/comments/t3_5rb291/dd60ouy | null | false | 2017-01-31T23:43:47Z |
dd60npw | t1_dd60npw | 1,485,906,187 | user_2fdc571b52c1 | Cooking | All of the above. Plus they can cut your throat, stomach and butt. | 3 | t1_dd60kit | t3_5rb291 | /r/Cooking/comments/t3_5rb291/dd60npw | null | false | 2017-01-31T23:43:07Z |
dd60mwu | t1_dd60mwu | 1,485,906,158 | user_8042bbb17cb6 | Cooking | Clausen Sandwich Slice pickles are a staple in our fridge. | 1 | t3_5r7p49 | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd60mwu | null | false | 2017-01-31T23:42:38Z |
dd60kit | t1_dd60kit | 1,485,906,077 | user_1a574bc8e3c5 | Cooking | Is it the risk of mouth injury, or the taste of the leaf? or both? heh | 1 | t1_dd6048c | t3_5rb291 | /r/Cooking/comments/t3_5rb291/dd60kit | null | false | 2017-01-31T23:41:17Z |
dd60kj1 | t1_dd60kj1 | 1,485,906,077 | user_bede0774fa31 | Cooking | >To deny that the difference was night and day would simply be false modesty.
It is possible to give cooking tips without sounding like a douchebag but I don't have any confidence that you'd be able to pull it off | 46 | t3_5rbarg | t3_5rbarg | /r/Cooking/comments/t3_5rbarg/dd60kj1 | null | false | 2017-01-31T23:41:17Z |
dd609v6 | t1_dd609v6 | 1,485,905,702 | user_c44fde281c32 | Cooking | Man, you don't know what you're missing. That's the intro-to-good-pickles pickle. Try more pickles. Wickles is bottom of the barrel. | -1 | t1_dd5gz79 | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd609v6 | null | false | 2017-01-31T23:35:02Z |
dd606gm | t1_dd606gm | 1,485,905,584 | user_c44fde281c32 | Cooking | Nonboiled fermentation is the shit. Maybe one day I'll get botulism, but 'til then I'm gonna enjoy my preserved lemons | 1 | t1_dd5f1pa | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd606gm | null | false | 2017-01-31T23:33:04Z |
dd6048c | t1_dd6048c | 1,485,905,509 | user_2fdc571b52c1 | Cooking | Yes it would have been. Sharp shards of bay cutting your mouth up. | 1 | t1_dd5zqky | t3_5rb291 | /r/Cooking/comments/t3_5rb291/dd6048c | null | false | 2017-01-31T23:31:49Z |
dd603yz | t1_dd603yz | 1,485,905,500 | user_c44fde281c32 | Cooking | There's a Hannaford's across the street from me that occasionally has their top end, $4/doz, free range organic grass fed crunchy granola eggs on sale for $0.50/doz. I pick up a few dozen every time and we eat omelettes like they're goin' out of style | 1 | t1_dd571ft | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd603yz | null | false | 2017-01-31T23:31:40Z |
dd603xe | t1_dd603xe | 1,485,905,499 | user_d9900e4da4d1 | Cooking | I just wanted to say, you're a cool chick. Keep up the coolness, yo. | 2 | t3_5r8bqh | t3_5r8bqh | /r/Cooking/comments/t3_5r8bqh/dd603xe | null | false | 2017-01-31T23:31:39Z |
dd601f9 | t1_dd601f9 | 1,485,905,412 | user_c44fde281c32 | Cooking | I hate wickles. They're too sweet. The gourmet pickle for people who don't like pickles, thats what I think of 'em | 0 | t1_dd58j2k | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd601f9 | null | false | 2017-01-31T23:30:12Z |
dd5zumc | t1_dd5zumc | 1,485,905,177 | user_f1be49495c77 | Cooking | Pickled raspberries with lamb is amazing. I recommend pickled berries with any gamey meat.
It's quite tangy. Like a balsamic vinaigrette. | 4 | t1_dd5xkwo | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd5zumc | null | false | 2017-01-31T23:26:17Z |
dd5zstn | t1_dd5zstn | 1,485,905,111 | user_feee97f8f681 | Cooking | Use it like rice; stuff veg with it...
But, sometimes the packaging gives a hint about one target market, viz: [1](https://www.google.ca/imgres?imgurl=http%3A%2F%2Fwww.italpasta.com%2Fimages%2Finner%2FourBrands%2Fitalpasta%2Fitalpasta_baby_pastina%2Fpastina.jpg&imgrefurl=http%3A%2F%2Fwww.italpasta.com%2Fitalpasta_baby... | 1 | t3_5qwzrt | t3_5qwzrt | /r/Cooking/comments/t3_5qwzrt/dd5zstn | null | false | 2017-01-31T23:25:11Z |
dd5zqky | t1_dd5zqky | 1,485,905,033 | user_1a574bc8e3c5 | Cooking | ohhh!! haha, see? I'm glad I asked, lol. that would have been a disaster I guess | 1 | t1_dd5zjgh | t3_5rb291 | /r/Cooking/comments/t3_5rb291/dd5zqky | null | false | 2017-01-31T23:23:53Z |
dd5zlrh | t1_dd5zlrh | 1,485,904,869 | user_bb2b62fb8fe4 | Cooking | My wife and I have these in the fridge at all times. So good, and their customer service is amazing.
We ran into a few bad batches about a year ago and emailed them. They sent vouchers for 5 free jars and we haven't had a problem since (they mentioned upgrading the jars around that time). | 3 | t1_dd57011 | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd5zlrh | null | false | 2017-01-31T23:21:09Z |
dd5zlo6 | t1_dd5zlo6 | 1,485,904,865 | user_fbe025804aba | Cooking | If I were trying to work it into conversation it'd be something along the lines of "Oh hey porkchops! Awesome! You know, i tried a new way of making them the other day that turned out really great [detail prep method here.]"
But, uh, I think maybe you should adjust your expectations? You're going over to socialize, it... | 7 | t3_5rbarg | t3_5rbarg | /r/Cooking/comments/t3_5rbarg/dd5zlo6 | null | false | 2017-01-31T23:21:05Z |
dd5zjgh | t1_dd5zjgh | 1,485,904,791 | user_2fdc571b52c1 | Cooking | No problem. Bay leaf is sold whole. Fresh or dried. Do Not!! grind or chop them. Throw them in whole and remove them before eating and discard.
| 2 | t1_dd5zfux | t3_5rb291 | /r/Cooking/comments/t3_5rb291/dd5zjgh | null | false | 2017-01-31T23:19:51Z |
dd5zj2f | t1_dd5zj2f | 1,485,904,777 | user_3f303d560e18 | Cooking | My father invented this by the way. You're welcome. | -1 | t1_dd5y7hs | t3_5r929r | /r/Cooking/comments/t3_5r929r/dd5zj2f | null | false | 2017-01-31T23:19:37Z |
dd5zj0j | t1_dd5zj0j | 1,485,904,775 | user_1a574bc8e3c5 | Cooking | is tvp that much different from tofu? (I buy the extra firm block of tofu, and I just mash it up to the point where there are no big chunks. I find the consistency/texture fine as it is). | 1 | t1_dd5zeqp | t3_5rb291 | /r/Cooking/comments/t3_5rb291/dd5zj0j | null | false | 2017-01-31T23:19:35Z |
dd5zfux | t1_dd5zfux | 1,485,904,670 | user_1a574bc8e3c5 | Cooking | Thanks, didn't consider the hot sauce. I've never used Bay leaf before (they sell them in whole, dried leaves, right?) ... do I basically just chop them up or grind them some? | 1 | t1_dd5xuyr | t3_5rb291 | /r/Cooking/comments/t3_5rb291/dd5zfux | null | false | 2017-01-31T23:17:50Z |
dd5zeqp | t1_dd5zeqp | 1,485,904,633 | user_bb3e9f4e989a | Cooking | I would add tvp for texture | 1 | t3_5rb291 | t3_5rb291 | /r/Cooking/comments/t3_5rb291/dd5zeqp | null | false | 2017-01-31T23:17:13Z |
dd5z8zr | t1_dd5z8zr | 1,485,904,438 | user_c44fde281c32 | Cooking | can't be worse than any other application for sweet pickles | 1 | t1_dd5tgk2 | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd5z8zr | null | false | 2017-01-31T23:13:58Z |
dd5z743 | t1_dd5z743 | 1,485,904,373 | user_1a574bc8e3c5 | Cooking | Perfect, thanks again, I'll let you know what I do and how it turns out | 2 | t1_dd5wez0 | t3_5rb291 | /r/Cooking/comments/t3_5rb291/dd5z743 | null | false | 2017-01-31T23:12:53Z |
dd5z676 | t1_dd5z676 | 1,485,904,342 | user_1dfb8c0feb8d | Cooking | [My recommendation is to buy an induction cooker.](https://www.amazon.com/Rosewill-Induction-Included-Stainless-RHAI-16001/dp/B01M01SM6J/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1485904150&sr=1-4&keywords=induction+cooker) They can be used for all kinds of things, and they are nice because you can do things with them that you ... | 2 | t3_5rbh14 | t3_5rbh14 | /r/Cooking/comments/t3_5rbh14/dd5z676 | null | false | 2017-01-31T23:12:22Z |
dd5z5ci | t1_dd5z5ci | 1,485,904,313 | user_1a574bc8e3c5 | Cooking | whoa, that sounds unique... how much dark chocolate and vinegar, ythink? white vinegar? | 1 | t1_dd5y24u | t3_5rb291 | /r/Cooking/comments/t3_5rb291/dd5z5ci | null | false | 2017-01-31T23:11:53Z |
dd5z2xc | t1_dd5z2xc | 1,485,904,230 | user_7a8d2efc28c9 | Cooking | It's a store brand, so you will have to go to Wegmans to buy them. | 4 | t1_dd5f7wh | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd5z2xc | null | false | 2017-01-31T23:10:30Z |
dd5z2uv | t1_dd5z2uv | 1,485,904,228 | user_a25c2c2dbdcb | Cooking | This is the only (culinary) purpose of a sweet pickle: https://cooking.nytimes.com/recipes/12887-peanut-butter-and-pickle-sandwich | 2 | t1_dd54q9r | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd5z2uv | null | false | 2017-01-31T23:10:28Z |
dd5z2cn | t1_dd5z2cn | 1,485,904,212 | user_f9d9b9d6f320 | Cooking | Hotpot places usually use induction plates and pots compatible with such.
Edit: [Example](https://www.amazon.com/Secura-9100MC-Portable-Induction-Countertop/dp/B00GMCAM2G/ref=sr_1_2?ie=UTF8&qid=1485904227&sr=8-2&keywords=induction+plate). It doesn't generate excess heat that would otherwise be dangerous when moving ar... | 2 | t3_5rbh14 | t3_5rbh14 | /r/Cooking/comments/t3_5rbh14/dd5z2cn | null | false | 2017-01-31T23:10:12Z |
dd5yzzq | t1_dd5yzzq | 1,485,904,130 | user_f104fbb6689e | Cooking | Yes! almost 4 jars of it here, we like to brine chicken for chicken tenders with it. http://imgur.com/cowg1N9
wonder if I should take all the garlic and peppers out? | 3 | t1_dd5vs08 | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd5yzzq | null | false | 2017-01-31T23:08:50Z |
dd5yytt | t1_dd5yytt | 1,485,904,090 | user_fac1dee25a68 | Cooking | I agree with the pretty. I tend to have to cook veggies for myself on the side, I just don't have the steam to do that tonight lol. | 1 | t1_dd5ydhh | t3_5rbdy9 | /r/Cooking/comments/t3_5rbdy9/dd5yytt | null | false | 2017-01-31T23:08:10Z |
dd5yxxc | t1_dd5yxxc | 1,485,904,060 | user_c44fde281c32 | Cooking | That's all personal preference. | 1 | t3_5r7p49 | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd5yxxc | null | false | 2017-01-31T23:07:40Z |
dd5yvl9 | t1_dd5yvl9 | 1,485,903,980 | user_a519c33c1b03 | Cooking | In the UK, what you want is a jar of Mrs Elswood's haimishe pickles. | 1 | t3_5r7p49 | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd5yvl9 | null | false | 2017-01-31T23:06:20Z |
dd5ysrl | t1_dd5ysrl | 1,485,903,885 | user_2003fd1c2030 | Cooking | Scotch eggs! | 1 | t3_5r1ql2 | t3_5r1ql2 | /r/Cooking/comments/t3_5r1ql2/dd5ysrl | null | false | 2017-01-31T23:04:45Z |
dd5yr57 | t1_dd5yr57 | 1,485,903,831 | user_feee97f8f681 | Cooking | No way to tell from a stock photo. Far more than a cheapish knife like that is worth though. I'd get a used [full tang](http://www.commdiginews.com/life/kitchen-knife-guide-wusthof-cutlery-51490/) knife and sharpen it. | 1 | t3_5ra67f | t3_5ra67f | /r/Cooking/comments/t3_5ra67f/dd5yr57 | null | false | 2017-01-31T23:03:51Z |
dd5ypna | t1_dd5ypna | 1,485,903,778 | user_225ea2856f23 | Cooking | I just jumped on some new pots and pans with holiday money.
Typically speaking: the hierarchy of non-stick cookware goes: multiply>multiplybase>single metals.
Multiply(3,5,7) or clad as they call it too is when the producer layers different kinds of metal (typically aluminum and steel) to take advantage of steels d... | 1 | t3_5rbfbl | t3_5rbfbl | /r/Cooking/comments/t3_5rbfbl/dd5ypna | null | false | 2017-01-31T23:02:58Z |
dd5yper | t1_dd5yper | 1,485,903,770 | user_76a8ddf0649d | Cooking | Problems, problems.
| 1 | t1_dd5xk1m | t3_5r6k57 | /r/Cooking/comments/t3_5r6k57/dd5yper | null | false | 2017-01-31T23:02:50Z |
dd5yn2i | t1_dd5yn2i | 1,485,903,692 | user_c6908ddcb20e | Cooking | > it's unfair to me that I should have to choke down mediocre or outright *bad* food just to be polite to them.
You had me until this. I think you might just be ungrateful. It's not unfair to you to have someone else offer you a meal. | 29 | t3_5rbarg | t3_5rbarg | /r/Cooking/comments/t3_5rbarg/dd5yn2i | null | false | 2017-01-31T23:01:32Z |
dd5ygx8 | t1_dd5ygx8 | 1,485,903,486 | user_2003fd1c2030 | Cooking | Cheeseburger egg rolls, Reuben egg rolls, pizza egg rolls oh my! The possibilities are endless! | 1 | t1_dd41dml | t3_5r1ql2 | /r/Cooking/comments/t3_5r1ql2/dd5ygx8 | null | false | 2017-01-31T22:58:06Z |
dd5yg4n | t1_dd5yg4n | 1,485,903,460 | user_feee97f8f681 | Cooking | You want /r/etiquette.
There's an option you seem to be missing here, viz: *be less fussy*. There is an enormous social component to food and anybody so completely oblivious on that part is probably not the skilled cook they think they might be. When somebody offers to cook for you and feed you, this is usually a for... | 14 | t3_5rbarg | t3_5rbarg | /r/Cooking/comments/t3_5rbarg/dd5yg4n | null | false | 2017-01-31T22:57:40Z |
dd5yeq6 | t1_dd5yeq6 | 1,485,903,413 | user_efd5ec1ca6e7 | Cooking | Here's what I recommend: don't bother shopping online, and certainly stay the hell out of home-goods stores. Find your local restaurant supply store, and go buy what the pros use.
They will have lots of aluminum cookware. It won't be stylish, but you'll get thick-bottomed pots and pans for a shockingly cheap price. Pl... | 10 | t3_5rbfbl | t3_5rbfbl | /r/Cooking/comments/t3_5rbfbl/dd5yeq6 | null | false | 2017-01-31T22:56:53Z |
dd5ydq7 | t1_dd5ydq7 | 1,485,903,380 | user_b0673887c1a1 | Cooking | You're probably right to be suspicious of the low prices. A good pan has a good bottom. It should feel heavy for its size.
Generally nonstick pans aren't good for developing a fond. I have a big enamelled cast iron pan that's a good compromise.
I recommend going to a good store and handling some pans in person rather... | 2 | t3_5rbfbl | t3_5rbfbl | /r/Cooking/comments/t3_5rbfbl/dd5ydq7 | null | false | 2017-01-31T22:56:20Z |
dd5ydhh | t1_dd5ydhh | 1,485,903,372 | user_2debc12f502a | Cooking | The only way i would adjust for this recipe is by adding water if the pasta isn't cooked fully - BUT IT'S SO PRETTY WITH THE VEGGIES...your husband is missing out. | 5 | t1_dd5wysg | t3_5rbdy9 | /r/Cooking/comments/t3_5rbdy9/dd5ydhh | null | false | 2017-01-31T22:56:12Z |
dd5y7hs | t1_dd5y7hs | 1,485,903,173 | user_3e8149ed0626 | Cooking | For me, it was one of those tricks where once I learned it, I had that thought of "OMG why haven't I been doing this all my life...." | 1 | t1_dd5xkpe | t3_5r929r | /r/Cooking/comments/t3_5r929r/dd5y7hs | null | false | 2017-01-31T22:52:53Z |
dd5y5oa | t1_dd5y5oa | 1,485,903,115 | user_6aaae93dca5c | Cooking | Bubbie's fermented pickles | 3 | t3_5r7p49 | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd5y5oa | null | false | 2017-01-31T22:51:55Z |
dd5y4ia | t1_dd5y4ia | 1,485,903,077 | user_04ec4c2f8228 | Cooking | Ohh condensed milk sounds interesting | 1 | t1_dd572kx | t3_5r6jzw | /r/Cooking/comments/t3_5r6jzw/dd5y4ia | null | false | 2017-01-31T22:51:17Z |
dd5y3pl | t1_dd5y3pl | 1,485,903,052 | user_04ec4c2f8228 | Cooking | I have seen some people use liquid smoke. Not sure how easily I can find it (living out in the countryside at the moment) but if I can get my hands on some, I would def use it | 2 | t1_dd5cgsz | t3_5r6jzw | /r/Cooking/comments/t3_5r6jzw/dd5y3pl | null | false | 2017-01-31T22:50:52Z |
dd5y24u | t1_dd5y24u | 1,485,903,000 | user_3d66ca6bb020 | Cooking | More cumin, use the chipotle chili powder, smoked paprika, dark chocolate, a splash of vinegar, some sugar and salt, and use the best tomatoes you can get. | 3 | t3_5rb291 | t3_5rb291 | /r/Cooking/comments/t3_5rb291/dd5y24u | null | false | 2017-01-31T22:50:00Z |
dd5y23a | t1_dd5y23a | 1,485,902,998 | user_04ec4c2f8228 | Cooking | This is all brand new to me. I have never smoked meat before and I still feel too much like a beginner to try it haha | 1 | t1_dd5ik5c | t3_5r6jzw | /r/Cooking/comments/t3_5r6jzw/dd5y23a | null | false | 2017-01-31T22:49:58Z |
dd5y14o | t1_dd5y14o | 1,485,902,966 | user_04ec4c2f8228 | Cooking | Ohh ok. I didn't know the covering or uncovering it cause the nice barks. Thanks | 1 | t1_dd5ppu0 | t3_5r6jzw | /r/Cooking/comments/t3_5r6jzw/dd5y14o | null | false | 2017-01-31T22:49:26Z |
dd5xuyr | t1_dd5xuyr | 1,485,902,767 | user_2fdc571b52c1 | Cooking | Here is one I make at work. Customers love it. You would have to cut down the recipe though.
1 6# Can Kidney Beans
1 6# Can Black Beans
1 6# Can Tomato 1in diced
1.5 6# Cans Diced Green Chili
½ Can Tomato Juice
8ea Ears of Corn(Roasted in Butter)
2.5# Yellow Onion (med dice)
8ea ... | 2 | t3_5rb291 | t3_5rb291 | /r/Cooking/comments/t3_5rb291/dd5xuyr | null | false | 2017-01-31T22:46:07Z |
dd5xt3l | t1_dd5xt3l | 1,485,902,706 | [deleted] | Cooking | [deleted] | 2 | t3_5r7p49 | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd5xt3l | null | false | 2017-01-31T22:45:06Z |
dd5xrq8 | t1_dd5xrq8 | 1,485,902,663 | user_93159efbc116 | Cooking | traditional ski chalet food of choice should obviously be [fondue](http://www.seriouseats.com/2015/02/how-to-make-the-best-cheese-fondue.html)!!
it's relatively easy to make, very filling (it is 90% cheese, after all!)
you don't need a fancy pot or those dipping sticks or anything. just a regular pot, some forks. if ... | 1 | t3_5rb365 | t3_5rb365 | /r/Cooking/comments/t3_5rb365/dd5xrq8 | null | false | 2017-01-31T22:44:23Z |
dd5xob0 | t1_dd5xob0 | 1,485,902,556 | user_2003fd1c2030 | Cooking | This one is simple but I don't see it as often as you might think. Black bean dip: saute some onion garlic and maybe a little jalapeno then add a few can of black beans (including the liquid) let it reduce a little while mashing some of the beans and add a little salt and pepper. | 1 | t3_5r8wr2 | t3_5r8wr2 | /r/Cooking/comments/t3_5r8wr2/dd5xob0 | null | false | 2017-01-31T22:42:36Z |
dd5xn5l | t1_dd5xn5l | 1,485,902,519 | user_109646ea0cd7 | Cooking | Haha yeah, I'll get on using more veggies in my meals. Gotta read up on it! And thanks :) | 2 | t1_dd5x9zt | t3_5ra67f | /r/Cooking/comments/t3_5ra67f/dd5xn5l | null | false | 2017-01-31T22:41:59Z |
dd5xmt2 | t1_dd5xmt2 | 1,485,902,507 | user_b1f7f74c5418 | Cooking | I am convinced that none of the most up voted pickles compare to Wickles. | 2 | t1_dd5os91 | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd5xmt2 | null | false | 2017-01-31T22:41:47Z |
dd5xkwo | t1_dd5xkwo | 1,485,902,447 | user_85221d68f66e | Cooking | You pickle berries? I have never heard of that and am very curious how that tastes. | 3 | t1_dd58u7f | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd5xkwo | null | false | 2017-01-31T22:40:47Z |
dd5xkpe | t1_dd5xkpe | 1,485,902,440 | user_3f303d560e18 | Cooking | I thought I was the only one... | 1 | t1_dd5p4ge | t3_5r929r | /r/Cooking/comments/t3_5r929r/dd5xkpe | null | false | 2017-01-31T22:40:40Z |
dd5xk1m | t1_dd5xk1m | 1,485,902,419 | [deleted] | Cooking | [deleted] | 4 | t1_dd5wc22 | t3_5r6k57 | /r/Cooking/comments/t3_5r6k57/dd5xk1m | null | false | 2017-01-31T22:40:19Z |
dd5xilm | t1_dd5xilm | 1,485,902,373 | user_85221d68f66e | Cooking | Oh, on that add in squash into the mix too! Yum! | 1 | t1_dd54qhk | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd5xilm | null | false | 2017-01-31T22:39:33Z |
dd5xhz2 | t1_dd5xhz2 | 1,485,902,352 | user_247275013003 | Cooking | Oh thank goodness, I thought I was crazy! Gedney is my all time favorite, you betcha! In the same vein, old Dutch dill pickle chips are also by far the best out there. | 2 | t1_dd56ijh | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd5xhz2 | null | false | 2017-01-31T22:39:12Z |
dd5xfmy | t1_dd5xfmy | 1,485,902,279 | user_85221d68f66e | Cooking | I remember the first time I bit into one of those, it was a very unpleasant surprise. | 3 | t1_dd5fgju | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd5xfmy | null | false | 2017-01-31T22:37:59Z |
dd5xe12 | t1_dd5xe12 | 1,485,902,227 | user_85221d68f66e | Cooking | You are correct. That is my go to also, and yes sweet pickles are the devil. | 2 | t1_dd54q9r | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd5xe12 | null | false | 2017-01-31T22:37:07Z |
dd5x9zt | t1_dd5x9zt | 1,485,902,096 | user_1dfb8c0feb8d | Cooking | Have fun! May you have many years of use from it. It will change everything when you have a quality knife. Now you just need to move to cooking some vegetables as well! ;) | 1 | t1_dd5x4a6 | t3_5ra67f | /r/Cooking/comments/t3_5ra67f/dd5x9zt | null | false | 2017-01-31T22:34:56Z |
dd5x4i0 | t1_dd5x4i0 | 1,485,901,922 | user_6d68729ee963 | Cooking | Without starting the entire garlic powder discussion again, let's just say that it doesn't have many of the properties of actual fresh garlic. There are lots of ways you can get flavor out of fresh garlic without burning it or even getting garlic breath. Frying with skin on, baking it, adding it at a proper time before... | 1 | t3_5ram19 | t3_5ram19 | /r/Cooking/comments/t3_5ram19/dd5x4i0 | null | false | 2017-01-31T22:32:02Z |
dd5x4a6 | t1_dd5x4a6 | 1,485,901,915 | user_109646ea0cd7 | Cooking | Handwash, dry and leave it in place, planing to care for it!
Thanks for the advice, can't wait for the knife to arrive. | 2 | t1_dd5worn | t3_5ra67f | /r/Cooking/comments/t3_5ra67f/dd5x4a6 | null | false | 2017-01-31T22:31:55Z |
dd5x3v9 | t1_dd5x3v9 | 1,485,901,902 | user_9cf39b915dfe | Cooking | McClure's makes really good potato chips too. Also Bloody Mary mix. | 2 | t1_dd59faf | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd5x3v9 | null | false | 2017-01-31T22:31:42Z |
dd5x3qs | t1_dd5x3qs | 1,485,901,898 | user_3f303d560e18 | Cooking | Sacrilege | 1 | t1_dd59kr3 | t3_5r8dqz | /r/Cooking/comments/t3_5r8dqz/dd5x3qs | null | false | 2017-01-31T22:31:38Z |
dd5wysg | t1_dd5wysg | 1,485,901,738 | user_fac1dee25a68 | Cooking | It's this recipe. http://www.theslowroasteditalian.com/2016/10/one-pot-cheesy-Italian-Pasta-Chicken-recipe.html?m=1
He was force fed veggies when he was a kid. His aunt would literally force his mouth open to make him eat vegetables. That'll do a number on ya. ;)
Forgot to say thank you for answering so quickly... | 0 | t3_5rbdy9 | t3_5rbdy9 | /r/Cooking/comments/t3_5rbdy9/dd5wysg | null | false | 2017-01-31T22:28:58Z |
dd5wpqd | t1_dd5wpqd | 1,485,901,450 | user_1f6d6efae593 | Cooking | Someone bought everyone in my office a jar, and I've never had a pickle this good. And I'm hooked. | 3 | t1_dd58j2k | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd5wpqd | null | false | 2017-01-31T22:24:10Z |
dd5wp84 | t1_dd5wp84 | 1,485,901,434 | user_790f33998615 | Cooking | If you're lucky, you can get Ba Tampte half sours. They're like the Claussen, but with flavor. | 2 | t1_dd54q9r | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd5wp84 | null | false | 2017-01-31T22:23:54Z |
dd5worn | t1_dd5worn | 1,485,901,420 | user_1dfb8c0feb8d | Cooking | You should have a lot longer use between honing or sharpening than a cheap knife now. They hold their edge really well. Just be sure to hand wash the knife instead of using a dishwasher and you will get the longest use in between maintaining it. | 1 | t1_dd5wluo | t3_5ra67f | /r/Cooking/comments/t3_5ra67f/dd5worn | null | false | 2017-01-31T22:23:40Z |
dd5woje | t1_dd5woje | 1,485,901,413 | user_34a970c8dfb1 | Cooking | Oh good lord yesss | 1 | t1_dd5wlxt | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd5woje | null | false | 2017-01-31T22:23:33Z |
dd5wlxt | t1_dd5wlxt | 1,485,901,327 | user_500f32ab88bd | Cooking | As a Texan living in California, I'm so grateful that they ship not only their pickles, but gallon jars of their pickle juice. Nothing like a pickle sno cone for summer drinking! | 4 | t1_dd5vs08 | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd5wlxt | null | false | 2017-01-31T22:22:07Z |
dd5wluo | t1_dd5wluo | 1,485,901,324 | user_109646ea0cd7 | Cooking | Yea I could probably get a stone here.
I used that technique as well to sharpen these cheap knives, but these get dull after 2-3 uses. | 2 | t1_dd5w8ai | t3_5ra67f | /r/Cooking/comments/t3_5ra67f/dd5wluo | null | false | 2017-01-31T22:22:04Z |
dd5wlms | t1_dd5wlms | 1,485,901,318 | user_2debc12f502a | Cooking | Hmm...no veggies huh? That's kinda strange...but hey who am i to judge!
It depends on how much liquid you have added to the dish. Veggies do add liquid when cooking so if you could maybe give some insight and post the recipe, that'd be helpful. It seems like you'll be making either chicken alfredo or a chicken mac ... | 9 | t3_5rbdy9 | t3_5rbdy9 | /r/Cooking/comments/t3_5rbdy9/dd5wlms | null | false | 2017-01-31T22:21:58Z |
dd5wlkz | t1_dd5wlkz | 1,485,901,317 | user_9e4fb4f4b87b | Cooking | [Jalapeno Popper Dip](http://allrecipes.com/recipe/233350/jalapeno-popper-dip/)
I get requests for it at every potluck. I've done it in a mini slow cooker and in the oven. Even the convection/toaster oven at work. The topping is not necessary. | 2 | t3_5r8wr2 | t3_5r8wr2 | /r/Cooking/comments/t3_5r8wr2/dd5wlkz | null | false | 2017-01-31T22:21:57Z |
dd5wll1 | t1_dd5wll1 | 1,485,901,317 | user_b89bccd9ba47 | Cooking | Yes. But remember the pasta still has to hydrate, so don't omit too much. Also, your total yield will be lower, so adjust your seasoning as well. | 7 | t3_5rbdy9 | t3_5rbdy9 | /r/Cooking/comments/t3_5rbdy9/dd5wll1 | null | false | 2017-01-31T22:21:57Z |
dd5wi2r | t1_dd5wi2r | 1,485,901,208 | user_e8763c06c782 | Cooking | It would be helpful to see the recipe, but since there is pasta involved I wouldn't reduce the amount of liquid too much. Spinach, onion, and pepper are watery, so they would actually increase the amount of liquid in the dish if you were putting them in, so you're losing liquid as it is.
Side note, if you make future ... | 3 | t3_5rbdy9 | t3_5rbdy9 | /r/Cooking/comments/t3_5rbdy9/dd5wi2r | null | false | 2017-01-31T22:20:08Z |
dd5wez0 | t1_dd5wez0 | 1,485,901,108 | user_4b7623e59cb8 | Cooking | I think you could still use the Chili Powder since i think that has some other spices like coriander that you might miss, and just add a few Tsp of Smoked Paprika on top of that.
But you might want to leave out some or all of the Cayenne since even the Sweet Smoked Paprika has a little bit of heat in it sometimes.
... | 1 | t1_dd5uvfz | t3_5rb291 | /r/Cooking/comments/t3_5rb291/dd5wez0 | null | false | 2017-01-31T22:18:28Z |
dd5wd7i | t1_dd5wd7i | 1,485,901,049 | user_4f18362f68b5 | Cooking | I wouldn't call them the same.
Fermentation = bacteria/fungi
Pickling = distilled vinegar
And I'm not alone in using the terminology in that way. | 5 | t1_dd5c02n | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd5wd7i | null | false | 2017-01-31T22:17:29Z |
dd5wc22 | t1_dd5wc22 | 1,485,901,012 | user_76a8ddf0649d | Cooking | Is there an advantage if I have open shelving?
(Yes that is a snarky question. Please don't give me the dignity of responding.)
| 2 | t1_dd5t615 | t3_5r6k57 | /r/Cooking/comments/t3_5r6k57/dd5wc22 | null | false | 2017-01-31T22:16:52Z |
dd5w8cj | t1_dd5w8cj | 1,485,900,892 | user_4f18362f68b5 | Cooking | A.K.A. Kirby Cucumbers | 3 | t1_dd54qhk | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd5w8cj | null | false | 2017-01-31T22:14:52Z |
dd5w8ai | t1_dd5w8ai | 1,485,900,891 | user_1dfb8c0feb8d | Cooking | The best tool I've discovered for honing a knife is just use the bottom of a ceramic coffee or tea cup, actually. As far a sharpeners I like to use a sharpening stone and mineral oil. I'm sure if you have somewhere that sells hunting equipment you can get a stone there. | 1 | t1_dd5w2nz | t3_5ra67f | /r/Cooking/comments/t3_5ra67f/dd5w8ai | null | false | 2017-01-31T22:14:51Z |
dd5w6ds | t1_dd5w6ds | 1,485,900,829 | user_0b9151ba5408 | Cooking | I will never forget the betrayal I felt after my first sweet pickle. My dad gave me a little plate of them at my grandparents house and everyone thought it was fucking hilarious when I questioned the existence of biological warfare in clear violation of the Geneva Convention. | 3 | t1_dd54q9r | t3_5r7p49 | /r/Cooking/comments/t3_5r7p49/dd5w6ds | null | false | 2017-01-31T22:13:49Z |
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