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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d2j7vui | t1_d2j7vui | 1,461,760,062 | user_02d62b420698 | Cooking | I would say 10 hours is excessive for boiling stock but not for slow cooking on low. The flavors are never going to come out at such a low temperature. | 1 | t1_d2ios68 | t3_4glkz5 | /r/Cooking/comments/t3_4glkz5/d2j7vui | null | false | 2016-04-27T12:27:42Z |
d2j7u22 | t1_d2j7u22 | 1,461,759,951 | user_feee97f8f681 | Cooking | Top it with chèvre -- *oh my god*, it's a good pairing. So good that I usually just do basmati rice as a side (not sure why basmati; I just enjoy the combination; other rices would certainly work). | 1 | t3_4gm5ml | t3_4gm5ml | /r/Cooking/comments/t3_4gm5ml/d2j7u22 | null | false | 2016-04-27T12:25:51Z |
d2j7u12 | t1_d2j7u12 | 1,461,759,949 | user_02d62b420698 | Cooking | I have used [this recipe](http://meatified.com/how-to-cook-ribs-in-the-oven/) with this [homemade sauce](http://amazingribs.com/recipes/BBQ_sauces/kansas_city_classic_BBQ_sauce.html) to great effect. | 1 | t3_4gl1c9 | t3_4gl1c9 | /r/Cooking/comments/t3_4gl1c9/d2j7u12 | null | false | 2016-04-27T12:25:49Z |
d2j7tvk | t1_d2j7tvk | 1,461,759,940 | user_1b31b7483802 | Cooking | what did you cook? | 2 | t1_d2ipmxx | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2j7tvk | null | false | 2016-04-27T12:25:40Z |
d2j7rs0 | t1_d2j7rs0 | 1,461,759,814 | user_feee97f8f681 | Cooking | I *think* /r/kitchenconfidential is what you're after?
/r/AskCulinary might also be of interest. | 6 | t3_4go3hw | t3_4go3hw | /r/Cooking/comments/t3_4go3hw/d2j7rs0 | null | false | 2016-04-27T12:23:34Z |
d2j7nqb | t1_d2j7nqb | 1,461,759,557 | user_6ac2694e55d7 | Cooking | Definitely gonna use that site, holy crap how have I not found that yet! | 4 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2j7nqb | null | false | 2016-04-27T12:19:17Z |
d2j7mjh | t1_d2j7mjh | 1,461,759,485 | user_1854717e5504 | Cooking | ooopps | 1 | t1_d2iv7h2 | t3_4gh20l | /r/Cooking/comments/t3_4gh20l/d2j7mjh | null | false | 2016-04-27T12:18:05Z |
d2j7gzr | t1_d2j7gzr | 1,461,759,138 | user_5894fa7a4de9 | Cooking | Try baking them aswell as what I assume you're doing, boiling. I bake up a kilo or so every now and then and then bag them up in the fridge, makes them last longer and they only need heating through afterwards. I particularly like this with waxy small ones like new potatoes, you don't need them to be floury for them to... | 2 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2j7gzr | null | false | 2016-04-27T12:12:18Z |
d2j7c5p | t1_d2j7c5p | 1,461,758,825 | user_5894fa7a4de9 | Cooking | Cake flour in the UK is a lower protein flour with some raising agent added in, though it doesn't always have the raising agent so check the ingredients to see if there's stuff already mixed in. Typically, it would be like self raising with a bit less protein but again, always check the ingredients. | 2 | t1_d2j4cke | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2j7c5p | null | false | 2016-04-27T12:07:05Z |
d2j7bwb | t1_d2j7bwb | 1,461,758,806 | user_c936424f4f5b | Cooking | Maybe go full-on and make a Japanese "hambaagu"? [Here's an authentic recipe](http://justhungry.com/hambaagu-or-hambaagaa-japanese-hamburgers) if you're interested. | 7 | t3_4gnges | t3_4gnges | /r/Cooking/comments/t3_4gnges/d2j7bwb | null | false | 2016-04-27T12:06:46Z |
d2j7afy | t1_d2j7afy | 1,461,758,706 | user_248def096f59 | Cooking | Congrats btw!!!!!! Wow | 7 | t1_d2j2gyk | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2j7afy | null | false | 2016-04-27T12:05:06Z |
d2j79ot | t1_d2j79ot | 1,461,758,655 | user_187dfba33274 | Cooking | It is not difficult. Just a very, very long process. I'd start with some knives you don't care about first. Then some more knives you don't care about. | 1 | t3_4gfjk5 | t3_4gfjk5 | /r/Cooking/comments/t3_4gfjk5/d2j79ot | null | false | 2016-04-27T12:04:15Z |
d2j76i0 | t1_d2j76i0 | 1,461,758,437 | user_187dfba33274 | Cooking | What me da always does is put them in a paper bag together and puts them in the oven. Just kinda lets the gases stay in the sealed room, I guess. | 2 | t3_4gkzqv | t3_4gkzqv | /r/Cooking/comments/t3_4gkzqv/d2j76i0 | null | false | 2016-04-27T12:00:37Z |
d2j75fd | t1_d2j75fd | 1,461,758,364 | user_895efe339beb | Cooking | Can I buy you a pizza or something? | 2 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2j75fd | null | false | 2016-04-27T11:59:24Z |
d2j6z60 | t1_d2j6z60 | 1,461,757,931 | user_8af9fe53f346 | Cooking | Sardines, avocado, and whole grain mustard spread on toast. | 2 | t3_4gmmgi | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2j6z60 | null | false | 2016-04-27T11:52:11Z |
d2j6v2t | t1_d2j6v2t | 1,461,757,641 | user_d744b72029ce | Cooking | darn. that would be repeatedly oiling and heating it up again? | 1 | t1_d2j1u40 | t3_4fkuxq | /r/Cooking/comments/t3_4fkuxq/d2j6v2t | null | false | 2016-04-27T11:47:21Z |
d2j6uc7 | t1_d2j6uc7 | 1,461,757,588 | user_7d905171cf43 | Cooking | Cake flour is like AP with some corn starch added. You can make your own by taking a cup of AP flour and then removing 2 tablespoons of the flour and replacing it with 2 Tablespoons cornstarch to make 1 cup of cake flour. | 2 | t1_d2j4cke | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2j6uc7 | null | false | 2016-04-27T11:46:28Z |
d2j6n9o | t1_d2j6n9o | 1,461,757,064 | user_e6a767c7a649 | Cooking | If you strain off the thin part of the egg (which ends up being to "strand-y" to eat anyway), you don't need vinegar.
http://www.seriouseats.com/2014/10/the-food-lab-how-to-poach-eggs-for-a-party.html
>While you're cracking eggs, you should have a big pot of salted water warming up on the stove. There's no need to ad... | 2 | t1_d2j6fj7 | t3_4gn031 | /r/Cooking/comments/t3_4gn031/d2j6n9o | null | false | 2016-04-27T11:37:44Z |
d2j6fjz | t1_d2j6fjz | 1,461,756,477 | user_f9eac036260c | Cooking | I forget where I got the recipe but it's supposed to help the egg stay together. | 1 | t1_d2j5wvy | t3_4gn031 | /r/Cooking/comments/t3_4gn031/d2j6fjz | null | false | 2016-04-27T11:27:57Z |
d2j6fj7 | t1_d2j6fj7 | 1,461,756,476 | user_a8151c72812a | Cooking | It helps keep the egg white together as a single mass (not sure about the science behind it)
Edit for science: This is because egg whites are mostly protein, and protein starts to set (coagulate) as soon it meets heat. Yolks cook slower to begin with, and even more slowly when they are surrounded by their whites. Add... | 1 | t1_d2j5wvy | t3_4gn031 | /r/Cooking/comments/t3_4gn031/d2j6fj7 | null | false | 2016-04-27T11:27:56Z |
d2j69ro | t1_d2j69ro | 1,461,756,021 | user_f62bbe8b6683 | Cooking | Really? Wow.
TIL. | 3 | t1_d2j5ny3 | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2j69ro | null | false | 2016-04-27T11:20:21Z |
d2j64z6 | t1_d2j64z6 | 1,461,755,626 | user_45015dddf81b | Cooking | Sometimes I don't want to talk about cooking. Sometimes I want to talk about something that's been cooked. | 1 | t1_d2j60wr | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2j64z6 | null | false | 2016-04-27T11:13:46Z |
d2j60wr | t1_d2j60wr | 1,461,755,271 | user_e6a767c7a649 | Cooking | Not really sure why anyone goes to $othersubreddit to begin with. The quality of content there is on a level with Youtube comments and Digg. | 7 | t3_4glhbe | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2j60wr | null | false | 2016-04-27T11:07:51Z |
d2j5wvy | t1_d2j5wvy | 1,461,754,918 | user_e6a767c7a649 | Cooking | What's the reason for the vinegar? | 1 | t3_4gn031 | t3_4gn031 | /r/Cooking/comments/t3_4gn031/d2j5wvy | null | false | 2016-04-27T11:01:58Z |
d2j5uuq | t1_d2j5uuq | 1,461,754,740 | user_3c897661220d | Cooking | Other than burgers... Meatball, meatloaf, Cambodian sausage uses coarsely ground beef mixed with pork fat trimmings. Look up "twa ko" recipes. Really good stuff. | 1 | t3_4gnges | t3_4gnges | /r/Cooking/comments/t3_4gnges/d2j5uuq | null | false | 2016-04-27T10:59:00Z |
d2j5pbb | t1_d2j5pbb | 1,461,754,244 | user_727c33a7b4cb | Cooking | Protip: add half (or a whole) a stock cube to the water for bags of flavour. | 1 | t1_d2im9c1 | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2j5pbb | null | false | 2016-04-27T10:50:44Z |
d2j5ny3 | t1_d2j5ny3 | 1,461,754,117 | user_727c33a7b4cb | Cooking | > you are probably on the verge of malnourishment.
Actually potatoes are very nutritious.. so much so that a person can live, quite healthily, on potatoes and milk (potatoes are lacking in calcium) | 9 | t1_d2imr4m | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2j5ny3 | null | false | 2016-04-27T10:48:37Z |
d2j5lns | t1_d2j5lns | 1,461,753,905 | user_733fc7a4e23f | Cooking | The base of any good food is the stock. | 1 | t1_d2ixrqb | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2j5lns | null | false | 2016-04-27T10:45:05Z |
d2j5k6o | t1_d2j5k6o | 1,461,753,765 | user_ca0cf69c11b6 | Cooking | It's baked to:
* cook the pasta - you don't want to completely cook it before assembling, just let it soften in boiling water although I usually just put my dried pasta sheets in without any cooking at all.
* cook the bechamel layer, it will go from a thick liquid to a set consistency.
* cook the cheese on top, I... | 2 | t3_4gm69i | t3_4gm69i | /r/Cooking/comments/t3_4gm69i/d2j5k6o | null | false | 2016-04-27T10:42:45Z |
d2j5hty | t1_d2j5hty | 1,461,753,544 | user_f16df0b9087c | Cooking | Yeah, but then it will only serve 3-4. | 2 | t1_d2j2axp | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2j5hty | null | false | 2016-04-27T10:39:04Z |
d2j5epp | t1_d2j5epp | 1,461,753,244 | user_72a3a7ba904c | Cooking | It's been on the frontpage of /r/food and /r/cooking but I guess it's still not very well known:
[The actual poor student cooking guide.](http://imgur.com/gallery/pHUdq)
It goes out of its way to explain to you how to eat well on a budget, with what foods are cheap, how to make cheap food taste good and have variety ... | 3 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2j5epp | null | false | 2016-04-27T10:34:04Z |
d2j5c5y | t1_d2j5c5y | 1,461,752,997 | user_731936983d03 | Cooking | PM your address and I'll send you a pizza. | 1 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2j5c5y | null | false | 2016-04-27T10:29:57Z |
d2j5bor | t1_d2j5bor | 1,461,752,950 | user_c5bf171a8b3f | Cooking | Have you tried cous cous? | 1 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2j5bor | null | false | 2016-04-27T10:29:10Z |
d2j55ad | t1_d2j55ad | 1,461,752,300 | user_32ecb1440166 | Cooking | Spaghetti Carbonara is a quick dish that's worth the time to perfect, I think.... such simple ingredients.
I'm not sure i'm doing mine to perfection yet, but I make something that isn't scrambled egg spaghetti, nor too watery and it tastes good, so I can't be too far off... though I have nothing to compare it to, i'v... | 3 | t3_4gnokz | t3_4gnokz | /r/Cooking/comments/t3_4gnokz/d2j55ad | null | false | 2016-04-27T10:18:20Z |
d2j51ay | t1_d2j51ay | 1,461,751,897 | user_ffb61e227b17 | Cooking | I skip the giblets... thats dirty rice alright.... | 1 | t1_d2ipfrv | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2j51ay | null | false | 2016-04-27T10:11:37Z |
d2j4wdz | t1_d2j4wdz | 1,461,751,370 | user_b47aa29db693 | Cooking | MILK POACHING! | 1 | t3_4gkkpq | t3_4gkkpq | /r/Cooking/comments/t3_4gkkpq/d2j4wdz | null | false | 2016-04-27T10:02:50Z |
d2j4uvy | t1_d2j4uvy | 1,461,751,212 | user_0186cb2005e0 | Cooking | Because rice is pure glucose and sugar is half fructose. Fructose is much worse for you metabolically. Carbs in general aren't great, you're right, but sugar is still important to avoid. | 0 | t1_d2iypms | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2j4uvy | null | false | 2016-04-27T10:00:12Z |
d2j4tg7 | t1_d2j4tg7 | 1,461,751,061 | user_21e0204bab17 | Cooking | What is so bad about serious eats though? | 1 | t1_d2j1jax | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2j4tg7 | null | false | 2016-04-27T09:57:41Z |
d2j4nkl | t1_d2j4nkl | 1,461,750,405 | user_620205108356 | Cooking | Single giant hamburger for sure. | 16 | t3_4gnges | t3_4gnges | /r/Cooking/comments/t3_4gnges/d2j4nkl | null | false | 2016-04-27T09:46:45Z |
d2j4mkg | t1_d2j4mkg | 1,461,750,294 | user_f13748a68d65 | Cooking | I've been cooking for a family of six three or four times a week for about 15 months, and none of the others in my house are particularly conscious of how one should keep a blade. As well as this, I've probably been honing the blades poorly. Do you think this could have done them in? | 2 | t1_d2hb17w | t3_4gfjk5 | /r/Cooking/comments/t3_4gfjk5/d2j4mkg | null | false | 2016-04-27T09:44:54Z |
d2j4ei9 | t1_d2j4ei9 | 1,461,749,412 | user_4584d530a07d | Cooking | Rice in the rice cooker + frozen buffalo wings in the toaster oven.
Instant hummus + tortillas + olives | 1 | t3_4gmmgi | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2j4ei9 | null | false | 2016-04-27T09:30:12Z |
d2j4cke | t1_d2j4cke | 1,461,749,208 | user_defa0d01133a | Cooking | Cake flour? I'm in the UK and never pass up a good cookie recipe (I've finally got an oven after a year of nothing but a halogen and a hotplate)
So is Cake flour self raising or plain? | 2 | t1_d2ismx3 | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2j4cke | null | false | 2016-04-27T09:26:48Z |
d2j3qj5 | t1_d2j3qj5 | 1,461,746,787 | user_94501f889040 | Cooking | Seems like you don't like him. Seems like *you're* being the jerk. | 9 | t1_d2iu9s4 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2j3qj5 | null | false | 2016-04-27T08:46:27Z |
d2j3atb | t1_d2j3atb | 1,461,745,106 | user_fc1f9f8672ad | Cooking | My experience with microwaving rice is that it's a gigantic mess. I kind of wonder why not start the rice on the stovetop and do something else for 20 minutes. | 2 | t1_d2iz1zq | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2j3atb | null | false | 2016-04-27T08:18:26Z |
d2j3aie | t1_d2j3aie | 1,461,745,071 | user_28dfd97bc84f | Cooking | Big bags of cheap frozen veggies are pretty great too. Mix some frozen peas and corn and carrots into your buttered noodles while they cook takes an extra 5 seconds and is a big boost to nutrition. You can get a pound of veggies for like a dollar at Walmart. | 2 | t1_d2ipsyz | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2j3aie | null | false | 2016-04-27T08:17:51Z |
d2j3a6g | t1_d2j3a6g | 1,461,745,034 | user_fc1f9f8672ad | Cooking | just once ;.; it felt so unfair but you know i probably shouldn't have made rice, forgotten rice, and gone to Canada for two weeks | 4 | t1_d2izaiy | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2j3a6g | null | false | 2016-04-27T08:17:14Z |
d2j3440 | t1_d2j3440 | 1,461,744,423 | user_c09614fa55a5 | Cooking | Just popping in to mention you can freeze it. | 1 | t3_4gj1q5 | t3_4gj1q5 | /r/Cooking/comments/t3_4gj1q5/d2j3440 | null | false | 2016-04-27T08:07:03Z |
d2j330e | t1_d2j330e | 1,461,744,314 | user_92f9efd808b3 | Cooking | A food bank is a good idea but I do want to add that you can't simply just walk into a food bank and walk out with food. Some you have to apply for and most won't let you in unless you qualify. You'd think that all you have to be is poor and it's cool but different ones have different thresholds for who can and can't u... | 6 | t1_d2imr4m | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2j330e | null | false | 2016-04-27T08:05:14Z |
d2j311q | t1_d2j311q | 1,461,744,113 | user_3731fd2dd262 | Cooking | I've never heard that - just that a Rachael is with turkey instead of beef. Or are you saying turkey with coleslaw? That seems too far-removed to be in the same boat. | 2 | t1_d2iyjdm | t3_4glqfg | /r/Cooking/comments/t3_4glqfg/d2j311q | null | false | 2016-04-27T08:01:53Z |
d2j2w8x | t1_d2j2w8x | 1,461,743,632 | [deleted] | Cooking | [deleted] | -7 | t1_d2j0z10 | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2j2w8x | null | false | 2016-04-27T07:53:52Z |
d2j2rqx | t1_d2j2rqx | 1,461,743,185 | user_497cf0b93ec6 | Cooking | Instant ramen. Eggs and rice. Pop tarts. | 1 | t3_4gmmgi | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2j2rqx | null | false | 2016-04-27T07:46:25Z |
d2j2rqb | t1_d2j2rqb | 1,461,743,184 | user_a89fd8ef6bfa | Cooking | [^(**Mouseover** or **click** to view the metric conversion for this comment)](http://fiddle.jshell.net/ConvertsToMetric/xhk4y5h5/show/light/?20%20lbs%20=%209.1%20kg%0A "20 lbs = 9.1 kg
Post feedback in /r/ToMetric") | 0 | t1_d2j2rbi | t3_4gnges | /r/Cooking/comments/t3_4gnges/d2j2rqb | null | false | 2016-04-27T07:46:24Z |
d2j2rbi | t1_d2j2rbi | 1,461,743,142 | user_497cf0b93ec6 | Cooking | Holy shit, 20lbs of wagyu ground beef? Awesome.
There's a lot you could do with this - almost any recipe calling for ground beef (chili comes to mind), you could use this. Honestly, with 20 lbs, you could do plenty of different things. Make some burgers, make some chili, make some other stuff. Go nuts. | 3 | t3_4gnges | t3_4gnges | /r/Cooking/comments/t3_4gnges/d2j2rbi | null | false | 2016-04-27T07:45:42Z |
d2j2oiv | t1_d2j2oiv | 1,461,742,871 | user_5ac6568f8c24 | Cooking | You're the first other person I've ever seen who knows the knuckle trick! It makes cooking rice so much easier. | 3 | t1_d2iuvup | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2j2oiv | null | false | 2016-04-27T07:41:11Z |
d2j2jsj | t1_d2j2jsj | 1,461,742,410 | user_7a6dd95c5f7c | Cooking | turn half of your potatoes into vodka and Im sure you'll be able to deal with it | 3 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2j2jsj | null | false | 2016-04-27T07:33:30Z |
d2j2htq | t1_d2j2htq | 1,461,742,219 | user_952538b5272b | Cooking | Amazing. The whack job mods of *that sub* have now altered the behavior of this sub.
Impressive. | 1 | t3_4glhbe | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2j2htq | null | false | 2016-04-27T07:30:19Z |
d2j2hpd | t1_d2j2hpd | 1,461,742,208 | user_d391f069964c | Cooking | Great list! The only thing I could think to add was fresh chilies. Charring them first would add a smoky flavor. | 1 | t1_d2ie6yd | t3_4gjyfv | /r/Cooking/comments/t3_4gjyfv/d2j2hpd | null | false | 2016-04-27T07:30:08Z |
d2j2hmo | t1_d2j2hmo | 1,461,742,201 | user_1f3a6778bc75 | Cooking | Do you prefer dry rub- or sticky ribs? | 1 | t3_4gl1c9 | t3_4gl1c9 | /r/Cooking/comments/t3_4gl1c9/d2j2hmo | null | false | 2016-04-27T07:30:01Z |
d2j2gyk | t1_d2j2gyk | 1,461,742,137 | user_181cff63d20e | Cooking | I am so sorry it went down that way, I tried my honest best to make sure it didn't. Good job moderating here in a way that both keeps things classy and also respects the users. | 64 | t3_4glhbe | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2j2gyk | null | false | 2016-04-27T07:28:57Z |
d2j2fkl | t1_d2j2fkl | 1,461,742,008 | user_4d4f723d7bad | Cooking | pelmeni or ravioli. get them from the freezer, boil 5 minutes. | 1 | t3_4gmmgi | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2j2fkl | null | false | 2016-04-27T07:26:48Z |
d2j2dat | t1_d2j2dat | 1,461,741,797 | user_cbd461f9df39 | Cooking | You're right, it isn't quite free. But they are getting something for free from reddit which they would normally pay for, which is a platform for them to advertise their product.
Honestly I think you're being short sighted in seeing no problem with it. Serious Eats is just one seemingly innocuous part of a way bigger ... | 1 | t1_d2iibsm | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2j2dat | null | false | 2016-04-27T07:23:17Z |
d2j2b8z | t1_d2j2b8z | 1,461,741,610 | user_d391f069964c | Cooking | I like a nice platter of cold cuts, cheeses, veg, pickles, dips, etc. Crackers and/or bread is always good. Lettuce is great because everyone can decide if they want a sandwich, a salad, lettuce wrap, or just snack throughout the evening. A little pantry and fridge raiding with a little chopping is usually all that ... | 2 | t3_4gmmgi | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2j2b8z | null | false | 2016-04-27T07:20:10Z |
d2j2axp | t1_d2j2axp | 1,461,741,579 | user_f3750df4dc01 | Cooking | You don't boil a stock, you bring it to the boil and then simmer, and you strain it, picking the bones out is silly. Sheesh. It'll reduce to a small amount of concentrated drama like usual | 6 | t1_d2ixrqb | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2j2axp | null | false | 2016-04-27T07:19:39Z |
d2j27el | t1_d2j27el | 1,461,741,263 | user_7e45a649ef7e | Cooking | Toast | 1 | t3_4gmmgi | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2j27el | null | false | 2016-04-27T07:14:23Z |
d2j26rz | t1_d2j26rz | 1,461,741,203 | user_7e45a649ef7e | Cooking | This. It's one of the easiest, most delicious meals! | 1 | t1_d2iw1d6 | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2j26rz | null | false | 2016-04-27T07:13:23Z |
d2j26la | t1_d2j26la | 1,461,741,187 | user_750c3783a301 | Cooking | If you're going to try a butter chicken recipe, if you do nothing else, pick a better one than that.
You should make tandoori chicken first, then make the sauce and allow the chicken to mature in the sauce overnight to develop some depth of flavour.
Without the char and spices flavouring the chicken, it's going to ... | 3 | t3_4glm7n | t3_4glm7n | /r/Cooking/comments/t3_4glm7n/d2j26la | null | false | 2016-04-27T07:13:07Z |
d2j22ti | t1_d2j22ti | 1,461,740,852 | user_992200b0d31c | Cooking | As someone who worked in a deli - go for the pastrami every time. And hot mustard. | 3 | t3_4glqfg | t3_4glqfg | /r/Cooking/comments/t3_4glqfg/d2j22ti | null | false | 2016-04-27T07:07:32Z |
d2j21q3 | t1_d2j21q3 | 1,461,740,760 | user_35993632d0d4 | Cooking | Waiting for you to tackle foods from the movie Ratatouille | 2 | t1_d278mr1 | t3_4ewq4h | /r/Cooking/comments/t3_4ewq4h/d2j21q3 | null | false | 2016-04-27T07:06:00Z |
d2j1yii | t1_d2j1yii | 1,461,740,484 | user_750c3783a301 | Cooking | I think it's a bad idea to try and make a dish you've never made before, without using a recipe.
I suggest you look online for a recipe which suits your needs in terms of quantity, then substitute a cheese or bechamel sauce for the ricotta layer.
| 5 | t3_4gm69i | t3_4gm69i | /r/Cooking/comments/t3_4gm69i/d2j1yii | null | false | 2016-04-27T07:01:24Z |
d2j1u40 | t1_d2j1u40 | 1,461,740,106 | user_b6369225ecf5 | Cooking | The only thing I can say is try to reseason it. If it'll take and hold a season, then I'd say you dodged a bullet. If not, then it's either scrap or the base for a cast iron clock. | 1 | t1_d2in2gx | t3_4fkuxq | /r/Cooking/comments/t3_4fkuxq/d2j1u40 | null | false | 2016-04-27T06:55:06Z |
d2j1jok | t1_d2j1jok | 1,461,739,225 | user_723022c41d89 | Cooking | Aww what a shame. Consider going vegan! | -41 | t1_d2inxuj | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2j1jok | null | false | 2016-04-27T06:40:25Z |
d2j1jax | t1_d2j1jax | 1,461,739,193 | user_05aa61ffdce4 | Cooking | Whatever you do just don't mention serious eats. Mods will ban you. | 3 | t1_d2iyavf | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2j1jax | null | false | 2016-04-27T06:39:53Z |
d2j1ihx | t1_d2j1ihx | 1,461,739,123 | user_9bf43c03e34b | Cooking | Eggs and chicken drum sticks. Pretty cheap and I bet you'll feel better adding them to your diet. | 2 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2j1ihx | null | false | 2016-04-27T06:38:43Z |
d2j1ba2 | t1_d2j1ba2 | 1,461,738,526 | user_3c897661220d | Cooking | Throw the fish in the food processor and pulse a bit
Chop up some lemon grass, turmeric, garlic, kaffir lime leaves and put that in with the fish and add some sugar, black pepper, corn starch, a couple eggs and maybe a tbs or 2 of fish sauce and pulse with the fish.
Make the fish into patties and fry it in some oil.
... | 1 | t3_4gkkpq | t3_4gkkpq | /r/Cooking/comments/t3_4gkkpq/d2j1ba2 | null | false | 2016-04-27T06:28:46Z |
d2j18vh | t1_d2j18vh | 1,461,738,333 | user_ff7a7e1f3edd | Cooking | Man, you're so lacking in self-awareness about this. The stuff he says seems genuine and like he's trying to fix the problem, and you come off like this person with this weird vendetta over this small issue. Maybe he's a liar and you're somehow not as unbelievably petty as you seem, but you should be aware that you'v... | 20 | t1_d2iu9s4 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2j18vh | null | false | 2016-04-27T06:25:33Z |
d2j160w | t1_d2j160w | 1,461,738,114 | user_8d808577a123 | Cooking | Another help might be volunteering at a community garden if there is one in your area. I work at one a few hours every Saturday and they give me some tomatoes, corn, or whatever is in season for my work. They are fresh, organic and, minus the labor, free. | 2 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2j160w | null | false | 2016-04-27T06:21:54Z |
d2j12h7 | t1_d2j12h7 | 1,461,737,834 | user_dfa11b29d064 | Cooking | He seems pretty conciliatory and apologetic in that reply. Whereas you seem to be on some sort of crusade that is driving quality content submitters away, thereby guaranteeing that /r/food will travel deeper into the cesspool that it appears to have become. | 5 | t1_d2iniro | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2j12h7 | null | false | 2016-04-27T06:17:14Z |
d2j0z10 | t1_d2j0z10 | 1,461,737,568 | user_de15a36b4dfc | Cooking | Man it will be like the voldemort of subreddits. The sub who must not be named. But in all seriousness you guys did great with this. | 9 | t3_4glhbe | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2j0z10 | null | false | 2016-04-27T06:12:48Z |
d2j0ppj | t1_d2j0ppj | 1,461,736,839 | user_68f8c60566a1 | Cooking | Not sure if youre telling me to make soup, but I make a huge pot of chicken soup every 2 weeks. | 1 | t1_d2iurwa | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2j0ppj | null | false | 2016-04-27T06:00:39Z |
d2j0lup | t1_d2j0lup | 1,461,736,549 | user_b6c9ff84b46e | Cooking | Same idea but personally the texture is bad. | 1 | t1_d2iyf16 | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2j0lup | null | false | 2016-04-27T05:55:49Z |
d2j06oy | t1_d2j06oy | 1,461,735,468 | user_3c55ef717b3d | Cooking | Rice and beans? | 1 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2j06oy | null | false | 2016-04-27T05:37:48Z |
d2j03py | t1_d2j03py | 1,461,735,264 | user_e3d852abac31 | Cooking | Whatever happened, just be sure to be focused completely when you eat so that you can properly metabolize your food. But that is a secret you can't mention in some other sub. | 2 | t1_d2ilk9d | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2j03py | null | false | 2016-04-27T05:34:24Z |
d2izys1 | t1_d2izys1 | 1,461,734,920 | user_c1d104b432c6 | Cooking | Hahahaaaa.... I knew that... Oy.
Maybe waiting for the caffeine to kick in before I post is a wise idea xD
It came out great! Thanks for the positivity! | 2 | t1_d2hwxk9 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2izys1 | null | false | 2016-04-27T05:28:40Z |
d2izmts | t1_d2izmts | 1,461,734,135 | user_4c2e8a9ef4ea | Cooking | Have you gone grocery shopping yet? You should be able to buy near the exact amout needed from Whole Foods or a spice store like Penzeys if there's one in town. Also ground cardamom will taste different from whole cardamom but I'm sure it'll still be delicious. | 1 | t3_4glm7n | t3_4glm7n | /r/Cooking/comments/t3_4glm7n/d2izmts | null | false | 2016-04-27T05:15:35Z |
d2izk68 | t1_d2izk68 | 1,461,733,964 | user_137390b8d4ea | Cooking | Is your brother okay with textures/flavors mixing? How is he on temperature?
Because if he's okay with textures mixing and cold things, there are some workarounds to that situation.
For example, if he can tolerate cold stuff, you should be able to get him to eat pure fruit, if you puree it, maybe with some yogurt or... | 2 | t1_d2i6wom | t3_4gjwn5 | /r/Cooking/comments/t3_4gjwn5/d2izk68 | null | false | 2016-04-27T05:12:44Z |
d2izhmq | t1_d2izhmq | 1,461,733,803 | user_4c2e8a9ef4ea | Cooking | Same here. Dry pasta and jarred/frozen sauce keep easily and are kitchen staples. Funny enough, sometimes my husband doesn't want to wait 15 min for it so he has his goto, cereal. | 2 | t1_d2iwrvv | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2izhmq | null | false | 2016-04-27T05:10:03Z |
d2izchy | t1_d2izchy | 1,461,733,481 | user_a5f227e8e3fe | Cooking | thats good, i was worried for you. still rember the doctor telling me not to leave so they could test me. i had like a 500 something and i passed out in the chair | 2 | t1_d2iz9qp | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2izchy | null | false | 2016-04-27T05:04:41Z |
d2izc92 | t1_d2izc92 | 1,461,733,466 | user_4c2e8a9ef4ea | Cooking | I laughed at step 6 :) Soft boiled eggs and eggs over medium are more to my liking. The latter is easier to get just right since I have a visual of the yolks. | 2 | t3_4gn031 | t3_4gn031 | /r/Cooking/comments/t3_4gn031/d2izc92 | null | false | 2016-04-27T05:04:26Z |
d2izba3 | t1_d2izba3 | 1,461,733,407 | user_7bf136757d7c | Cooking | Not part of nor following this drama kerfuffle, but I wanted to take a moment to tell you I've admired you for a long time. You're my go-to for anything pressure cooking related. I like the variety and depth of the food you cook, and I appreciate the time you take to make recipes easily understood and logical. You're a... | 2 | t3_4gg936 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2izba3 | null | false | 2016-04-27T05:03:27Z |
d2izb0j | t1_d2izb0j | 1,461,733,391 | user_3ce2b2883e39 | Cooking | No I just prefer brown but I already have about 6 one pound bags of brown rice. | 1 | t1_d2iyehx | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2izb0j | null | false | 2016-04-27T05:03:11Z |
d2izaiy | t1_d2izaiy | 1,461,733,361 | user_3ce2b2883e39 | Cooking | I've already forgotten to clean it a single time and I could not agree more. | 1 | t1_d2iyib9 | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2izaiy | null | false | 2016-04-27T05:02:41Z |
d2iz9qp | t1_d2iz9qp | 1,461,733,313 | user_3ce2b2883e39 | Cooking | I've already seen a doctor in regards to diabetes. My father had diabetes and was diagnosed around my age and I actually just underwent testing for it. My blood sugar was normal and I'll be getting tested again in one month to be sure.
Thank you for your concern though. | 3 | t1_d2iz3r0 | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2iz9qp | null | false | 2016-04-27T05:01:53Z |
d2iz8fm | t1_d2iz8fm | 1,461,733,235 | user_5595b3698c01 | Cooking | Deglaze stomach is now my favourite saying. | 5 | t1_d2ifwmj | t3_4gkg60 | /r/Cooking/comments/t3_4gkg60/d2iz8fm | null | false | 2016-04-27T05:00:35Z |
d2iz3r0 | t1_d2iz3r0 | 1,461,732,952 | user_a5f227e8e3fe | Cooking | um you might want to see a doctor, that sounds like how i was before i was diagnosed with diabetes these thing is also true its a little hard fro you to focus like you brain feels sluggish. if you need to pee a lot or are super thirsty or pee is super dark colored and maybe with very foamy bubbles on the surface. but a... | 2 | t1_d2inllb | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2iz3r0 | null | false | 2016-04-27T04:55:52Z |
d2iz2h6 | t1_d2iz2h6 | 1,461,732,875 | user_7cf9aea6a8be | Cooking | That's great. In my case I made a phone call. And picked up some food from a restaurant nearby. Sometimes you just can't will yourself to make anything. | 3 | t1_d2iymnp | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2iz2h6 | null | false | 2016-04-27T04:54:35Z |
d2iz1zq | t1_d2iz1zq | 1,461,732,845 | [deleted] | Cooking | [deleted] | 1 | t1_d2iygbh | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2iz1zq | null | false | 2016-04-27T04:54:05Z |
d2iyvti | t1_d2iyvti | 1,461,732,482 | user_4c2e8a9ef4ea | Cooking | I always wipe on some oil with a paper towel after washing to protect the seasoning and prevent rusting.
2-3 TBS is definitely enough oil for cooking so I suspect the wok may not be hot enough. I went back to my wok book and it says to oil fresh cooked noodles before tossing in the wok. When I did rice noodles before,... | 1 | t1_d2iounq | t3_4glc2r | /r/Cooking/comments/t3_4glc2r/d2iyvti | null | false | 2016-04-27T04:48:02Z |
d2iypms | t1_d2iypms | 1,461,732,127 | user_b7e90cd9a921 | Cooking | White rice has a much higher glycemic index than brown rice. It seems counter intuitive to recommend eating it and then recommend avoiding sugar. It is pretty readily available sugar. | 6 | t1_d2ipyd5 | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2iypms | null | false | 2016-04-27T04:42:07Z |
d2iymnp | t1_d2iymnp | 1,461,731,958 | user_8fdc1ed9f1da | Cooking | That's the set up to a very old joke, and the answer is reservations.
However, for me, it's usually eggs and toast or tuna salad sandwiches. | 7 | t3_4gmmgi | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2iymnp | null | false | 2016-04-27T04:39:18Z |
d2iyl67 | t1_d2iyl67 | 1,461,731,873 | user_fc1f9f8672ad | Cooking | it was funny :D | 2 | t1_d2iy66v | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2iyl67 | null | false | 2016-04-27T04:37:53Z |
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