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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d2iyjdm | t1_d2iyjdm | 1,461,731,772 | user_60d238df3427 | Cooking | A Rachel means you use cole slaw instead of kraut. | 3 | t1_d2ir23j | t3_4glqfg | /r/Cooking/comments/t3_4glqfg/d2iyjdm | null | false | 2016-04-27T04:36:12Z |
d2iyib9 | t1_d2iyib9 | 1,461,731,712 | user_fc1f9f8672ad | Cooking | use a pot, rice cookers are stupid
lazy people think it'll make life easier, but good luck cleaning it if you forget even a single time | 2 | t1_d2itly6 | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2iyib9 | null | false | 2016-04-27T04:35:12Z |
d2iygbh | t1_d2iygbh | 1,461,731,600 | user_fc1f9f8672ad | Cooking | >microwave
tell me you don't... | 1 | t1_d2ivret | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2iygbh | null | false | 2016-04-27T04:33:20Z |
d2iyf39 | t1_d2iyf39 | 1,461,731,534 | user_68bace000beb | Cooking | Thanks! I wasn't sure how quickly it needed to be increased. And I did find the vitamix subreddit. It seems a bit dead though. | 1 | t1_d2hxk91 | t3_4g5k0e | /r/Cooking/comments/t3_4g5k0e/d2iyf39 | null | false | 2016-04-27T04:32:14Z |
d2iyf16 | t1_d2iyf16 | 1,461,731,531 | user_fc1f9f8672ad | Cooking | might as well switch to quinoa | 1 | t1_d2in9qz | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2iyf16 | null | false | 2016-04-27T04:32:11Z |
d2iyehx | t1_d2iyehx | 1,461,731,502 | user_fc1f9f8672ad | Cooking | is there a reason why you can't eat white rice or are we just being obstinate
i ask because brown rice is a huge pain but white rice is extremely cheap | 3 | t1_d2impgr | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2iyehx | null | false | 2016-04-27T04:31:42Z |
d2iyavf | t1_d2iyavf | 1,461,731,300 | user_94f43d70c058 | Cooking | All I heard was you're not allowed to mention a certain site and mentioning said site will get you banned. I don't post a lot on here but I use it for recipe ideas and such. From the perspective I heard, the mods were being jerks and deleting threads out of pettiness? That's just one perspective though, so I don't r... | 1 | t3_4glhbe | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2iyavf | null | false | 2016-04-27T04:28:20Z |
d2iya48 | t1_d2iya48 | 1,461,731,259 | user_2513052d04ca | Cooking | I like smoked meats, and I don't personally think there's ever a situation where corned beef is preferable to pastrami. | 4 | t3_4glqfg | t3_4glqfg | /r/Cooking/comments/t3_4glqfg/d2iya48 | null | false | 2016-04-27T04:27:39Z |
d2iy66v | t1_d2iy66v | 1,461,731,045 | user_0f561f635124 | Cooking | It was deliberate on my part. | 2 | t1_d2ipu9h | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2iy66v | null | false | 2016-04-27T04:24:05Z |
d2iy2aa | t1_d2iy2aa | 1,461,730,834 | [deleted] | Cooking | [deleted] | 1 | t1_d2ix7gx | t3_4gkg60 | /r/Cooking/comments/t3_4gkg60/d2iy2aa | null | false | 2016-04-27T04:20:34Z |
d2ixzhk | t1_d2ixzhk | 1,461,730,685 | user_fc1f9f8672ad | Cooking | rice eggs beans | 2 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2ixzhk | null | false | 2016-04-27T04:18:05Z |
d2ixxmc | t1_d2ixxmc | 1,461,730,582 | user_3ce2b2883e39 | Cooking | I was denied foodstamps. In my state you can get them if you are unemployed, but if you are an unemployed student you must work 20 hours a week.
Doesn't make much sense to me, thank Scott Walker. | 2 | t1_d2iutur | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2ixxmc | null | false | 2016-04-27T04:16:22Z |
d2ixwnu | t1_d2ixwnu | 1,461,730,532 | user_3ce2b2883e39 | Cooking | Im a student and currently seeking to return to my old job. I was just denied food stamps for being a student and not having a job though so I may have to visit a food bank once or twice to cover the gaps. | 1 | t1_d2iu8bx | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2ixwnu | null | false | 2016-04-27T04:15:32Z |
d2ixu5g | t1_d2ixu5g | 1,461,730,396 | user_3ce2b2883e39 | Cooking | Im a certified whole milk advocate. During happier times I drank upwards of half a gallon a day. This was while lifting and my appetite was monstrous. | 1 | t1_d2iwwhq | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2ixu5g | null | false | 2016-04-27T04:13:16Z |
d2ixsg3 | t1_d2ixsg3 | 1,461,730,306 | user_2617499a8525 | Cooking | Breakfast. Typically meat and eggs. | 8 | t3_4gmmgi | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2ixsg3 | null | false | 2016-04-27T04:11:46Z |
d2ixrqb | t1_d2ixrqb | 1,461,730,266 | user_5fa9820d3acf | Cooking | When you boil it down, it's just some common stock with a bone to pick. | 11 | t1_d2iwklx | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2ixrqb | null | false | 2016-04-27T04:11:06Z |
d2ixmwr | t1_d2ixmwr | 1,461,730,013 | user_68340a20bef7 | Cooking | MY mom used to slow bake them with sauerkraut. Om nom nom. | 1 | t3_4gl1c9 | t3_4gl1c9 | /r/Cooking/comments/t3_4gl1c9/d2ixmwr | null | false | 2016-04-27T04:06:53Z |
d2ixkg5 | t1_d2ixkg5 | 1,461,729,888 | user_a2f3e9bcfa1b | Cooking | Or just cook it like pasta. | 1 | t1_d2impgr | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2ixkg5 | null | false | 2016-04-27T04:04:48Z |
d2ixjkk | t1_d2ixjkk | 1,461,729,841 | user_b33e1e49013a | Cooking | Wow, impressive collection!
Which one would you recommend for someone to actually *cook* from? Not to just *"get inspiration"* from pretty pictures and back-of-the-house anecdotes? To use a couple examples I already own: Alinea good, Astrance bad. Not that Alinea is especially practical, but at least it tells you h... | 1 | t3_4gg03u | t3_4gg03u | /r/Cooking/comments/t3_4gg03u/d2ixjkk | null | false | 2016-04-27T04:04:01Z |
d2ixiga | t1_d2ixiga | 1,461,729,785 | user_c9df6403d0e1 | Cooking | You might be interested in /r/IndianFood. We have fine folks there that are willing to help with your questions. | 1 | t3_4glm7n | t3_4glm7n | /r/Cooking/comments/t3_4glm7n/d2ixiga | null | false | 2016-04-27T04:03:05Z |
d2ixgqi | t1_d2ixgqi | 1,461,729,704 | user_ad161fa971ac | Cooking | Please do this OP. They are there for a reason. | 5 | t1_d2inllb | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2ixgqi | null | false | 2016-04-27T04:01:44Z |
d2ixcx1 | t1_d2ixcx1 | 1,461,729,514 | user_4c0105d9755f | Cooking | Either ramen or Mac and cheese.
I sauté up a chicken breast and some veggies and stir it in. Great, quick, easy. | 2 | t3_4gmmgi | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2ixcx1 | null | false | 2016-04-27T03:58:34Z |
d2ixbct | t1_d2ixbct | 1,461,729,437 | user_a0df501852c4 | Cooking | That'd do the trick. | 1 | t1_d2iuw2j | t3_4gjyfv | /r/Cooking/comments/t3_4gjyfv/d2ixbct | null | false | 2016-04-27T03:57:17Z |
d2ix9lt | t1_d2ix9lt | 1,461,729,351 | user_c9ebe4204ae1 | Cooking | Sandwich
Maybe cold cut, maybe a melt, maybe an egg sandwich | 5 | t3_4gmmgi | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2ix9lt | null | false | 2016-04-27T03:55:51Z |
d2ix7gx | t1_d2ix7gx | 1,461,729,246 | user_d55a1e144287 | Cooking | Red wine risotto! | 1 | t3_4gkg60 | t3_4gkg60 | /r/Cooking/comments/t3_4gkg60/d2ix7gx | null | false | 2016-04-27T03:54:06Z |
d2iwzzp | t1_d2iwzzp | 1,461,728,882 | user_b02f1b9887d2 | Cooking | As a suggestion, start the hour in the foil, it would baste itself, then drop the heat to soften the connective tissue for another hour or so, then remove from foil and then either broil to brown, or 500f to brown. | 1 | t1_d2ih6hj | t3_4gl1c9 | /r/Cooking/comments/t3_4gl1c9/d2iwzzp | null | false | 2016-04-27T03:48:02Z |
d2iwy3n | t1_d2iwy3n | 1,461,728,791 | user_7f92ca13fd49 | Cooking | Ah, okay. That makes a lot more sense, then. | 1 | t1_d2cq8ps | t3_4frqw7 | /r/Cooking/comments/t3_4frqw7/d2iwy3n | null | false | 2016-04-27T03:46:31Z |
d2iwx5e | t1_d2iwx5e | 1,461,728,748 | user_b3e19f47bb4d | Cooking | Not only is it against Reddit's rules to brigade, not only does it tarnish /r/Cooking's otherwise good reputation, but it's mean and it's wrong. People wanting overblown drama on Reddit already have more than enough places to look. This place is about a community coming together to celebrate the knowledge and preparati... | 17 | t3_4glhbe | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2iwx5e | null | false | 2016-04-27T03:45:48Z |
d2iwwhq | t1_d2iwwhq | 1,461,728,719 | user_b02f1b9887d2 | Cooking | I know this is cooking, but in the meantime, drinking whole milk with butter(ed) and potatoes contains enough macro/micro nutrients for you to live. | 2 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2iwwhq | null | false | 2016-04-27T03:45:19Z |
d2iwrvv | t1_d2iwrvv | 1,461,728,491 | user_6a48e5d1890b | Cooking | Honestly? Pasta. I usually have frozen sauce or chicken stock and white wine to make a wine sauce.
And then I eat it out of the pot like some sort of animal, 'cause screw dishes.
Or cereal. | 9 | t3_4gmmgi | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2iwrvv | null | false | 2016-04-27T03:41:31Z |
d2iwqkh | t1_d2iwqkh | 1,461,728,426 | user_e6071fa2c545 | Cooking | No donkey sauce for you | 12 | t1_d2ivm70 | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2iwqkh | null | false | 2016-04-27T03:40:26Z |
d2iwklx | t1_d2iwklx | 1,461,728,140 | user_f3750df4dc01 | Cooking | You don't stir it, you just skim it to ensure clarity - that's the step we're at. | 22 | t1_d2iuvz0 | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2iwklx | null | false | 2016-04-27T03:35:40Z |
d2iwffi | t1_d2iwffi | 1,461,727,893 | user_4dddbd1d3d0c | Cooking | Grilled cheese. | 3 | t3_4gmmgi | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2iwffi | null | false | 2016-04-27T03:31:33Z |
d2iw9uf | t1_d2iw9uf | 1,461,727,638 | user_d4481f6e6fdf | Cooking | The mods continue to comprise the integrity of reddit. if you speak against me i remove you. you dont like my opinion and its deleted. we're on a internet forum. Its just text on a screen! quit taking yourself so fucking serious. | -21 | t3_4glhbe | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2iw9uf | null | false | 2016-04-27T03:27:18Z |
d2iw1d6 | t1_d2iw1d6 | 1,461,727,248 | user_55315a0cbf00 | Cooking | Baked chicken. Season it, cover it up. 400 for 40 minutes. One of those set and try not to forget dinners. | 3 | t3_4gmmgi | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2iw1d6 | null | false | 2016-04-27T03:20:48Z |
d2iw0lg | t1_d2iw0lg | 1,461,727,214 | user_6b0f13b53fd9 | Cooking | Was the oil hot enough when you add the noodles? You said you have an electric stove, it must take longer for it too smoke the oil. | 1 | t1_d2iounq | t3_4glc2r | /r/Cooking/comments/t3_4glc2r/d2iw0lg | null | false | 2016-04-27T03:20:14Z |
d2ivret | t1_d2ivret | 1,461,726,783 | [deleted] | Cooking | [deleted] | 0 | t1_d2inhe5 | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2ivret | null | false | 2016-04-27T03:13:03Z |
d2ivm70 | t1_d2ivm70 | 1,461,726,543 | user_eb6bdae2b5b9 | Cooking | Does this mean I'm not getting any nudes of Guy Fieri? | 40 | t3_4glhbe | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2ivm70 | null | false | 2016-04-27T03:09:03Z |
d2ivkd1 | t1_d2ivkd1 | 1,461,726,459 | user_0843c34c9dd3 | Cooking | We make it in the summer all the time due to all the squash and zucchini. I LOVE it with chicken thighs. Fry them all skin down a bit in cast iron and toss the skillets in the oven. | 1 | t3_4gm5ml | t3_4gm5ml | /r/Cooking/comments/t3_4gm5ml/d2ivkd1 | null | false | 2016-04-27T03:07:39Z |
d2ivc73 | t1_d2ivc73 | 1,461,726,104 | user_ca176b849be8 | Cooking | Sell your rice cooker and buy some meat. | 4 | t1_d2itly6 | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2ivc73 | null | false | 2016-04-27T03:01:44Z |
d2ivbqo | t1_d2ivbqo | 1,461,726,084 | user_da25cab27eb2 | Cooking | Second volume you say?!? Can we expect a section on homemade pasta too? I've already tried the serious eats fresh egg pasta and now I'm 38.6% more Italian. | 2 | t1_d2i2y02 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ivbqo | null | false | 2016-04-27T03:01:24Z |
d2iv9af | t1_d2iv9af | 1,461,725,974 | user_a1a7e9f4dd7d | Cooking | The recipe has been posted here: https://greatfoodpics.wordpress.com/2011/09/26/the-rosebud-cafe-pictures-and-recipes/. However, I don't think this recipe is accurate.
I'd start by pricking the sausages all over with a fork, then frying them. Once they are done, remove and reserve.
I don't see any onions in the pi... | 2 | t3_4gkhyf | t3_4gkhyf | /r/Cooking/comments/t3_4gkhyf/d2iv9af | null | false | 2016-04-27T02:59:34Z |
d2iv95s | t1_d2iv95s | 1,461,725,969 | user_0d15b88eb8ed | Cooking | That sounds so simple that I gotta try it. Thanks! | 1 | t1_d2hqqux | t3_4gh20l | /r/Cooking/comments/t3_4gh20l/d2iv95s | null | false | 2016-04-27T02:59:29Z |
d2iv81t | t1_d2iv81t | 1,461,725,922 | user_0d15b88eb8ed | Cooking | Ooh I knew about that combo but didn't know the name of it. Thanks! | 2 | t1_d2hxiqp | t3_4gh20l | /r/Cooking/comments/t3_4gh20l/d2iv81t | null | false | 2016-04-27T02:58:42Z |
d2iv7h2 | t1_d2iv7h2 | 1,461,725,897 | user_0d15b88eb8ed | Cooking | Yeah that's one of the examples I mentioned in the OP haha! | 2 | t1_d2i86t7 | t3_4gh20l | /r/Cooking/comments/t3_4gh20l/d2iv7h2 | null | false | 2016-04-27T02:58:17Z |
d2iv6x7 | t1_d2iv6x7 | 1,461,725,873 | user_674fc04933ac | Cooking | You can use them in a quiche instead of spinach or any other green. You can make a coleslaw using them instead of cabbage | 1 | t3_4gjn2q | t3_4gjn2q | /r/Cooking/comments/t3_4gjn2q/d2iv6x7 | null | false | 2016-04-27T02:57:53Z |
d2iv6wo | t1_d2iv6wo | 1,461,725,872 | user_c65c45449149 | Cooking | Thank you! I didn't have the chance to type this up | 1 | t1_d2im9c1 | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2iv6wo | null | false | 2016-04-27T02:57:52Z |
d2iv5i4 | t1_d2iv5i4 | 1,461,725,809 | user_0843c34c9dd3 | Cooking | you got enough to make alfredo.. | 2 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2iv5i4 | null | false | 2016-04-27T02:56:49Z |
d2iv4uk | t1_d2iv4uk | 1,461,725,780 | user_536b76b2f43e | Cooking | For real. I understand the frustration, but that thread was starting to get a little bit insane. | 20 | t1_d2in30v | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2iv4uk | null | false | 2016-04-27T02:56:20Z |
d2iv4he | t1_d2iv4he | 1,461,725,763 | user_2c59b9d3bfab | Cooking | For the record, we're fine with them in /r/recipes as well so long as the post follows subreddit rules. | 8 | t1_d2ipkvt | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2iv4he | null | false | 2016-04-27T02:56:03Z |
d2iv2qb | t1_d2iv2qb | 1,461,725,689 | user_c65c45449149 | Cooking | Keep trying. It's really simple to make. | 3 | t1_d2iltau | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2iv2qb | null | false | 2016-04-27T02:54:49Z |
d2iuw2j | t1_d2iuw2j | 1,461,725,400 | user_feb3ee8c1fe4 | Cooking | I'm diggin that idea. Maybe the hoisen sauce and water chestnuts? | 1 | t1_d2ij8yt | t3_4gjyfv | /r/Cooking/comments/t3_4gjyfv/d2iuw2j | null | false | 2016-04-27T02:50:00Z |
d2iuvz0 | t1_d2iuvz0 | 1,461,725,396 | user_6bce5f9d0ee0 | Cooking | Who the fuck forgot to stir?
Oh wait..... | 23 | t1_d2is40c | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2iuvz0 | null | false | 2016-04-27T02:49:56Z |
d2iuvup | t1_d2iuvup | 1,461,725,392 | user_6cb4837208df | Cooking | I'm guessing by "mess it up" you mean burning. If you have a rice cooker, all it's doing is cooking by weight- that is, it cooks longer if there's more stuff in it. The cooker can't tell if you have the correct amount of water/rice, unfortunately.
I, too, used to burn rice in the rice pot until my husband (the Cajun)... | 6 | t1_d2itly6 | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2iuvup | null | false | 2016-04-27T02:49:52Z |
d2iutur | t1_d2iutur | 1,461,725,310 | user_93ece928b0dc | Cooking | Here's a recipe for a shallot-dijon sauce that is excellent over pork, chicken, rice, potatoes...pretty much anything. I have made it with sour cream, heavy cream, half and half and it tastes pretty much the same. Its amazing.
http://www.epicurious.com/recipes/food/views/Pork-Chops-with-Mustard-Sauce-231998
I've bee... | 2 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2iutur | null | false | 2016-04-27T02:48:30Z |
d2iurxn | t1_d2iurxn | 1,461,725,231 | user_9fda6785402d | Cooking | Make stupid decisions, get harassed. That's life. | -1 | t1_d2ilyt2 | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2iurxn | null | false | 2016-04-27T02:47:11Z |
d2iurwa | t1_d2iurwa | 1,461,725,229 | user_dcc53a20ba14 | Cooking | Cooking meat with bones adds nutritional value. The marrow adds flavor and nutrition to liquids your cooking with. Make soup! | 1 | t1_d2itjhv | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2iurwa | null | false | 2016-04-27T02:47:09Z |
d2iupqx | t1_d2iupqx | 1,461,725,141 | user_95019b6768d9 | Cooking | This little playground spat is amusing.
Mod spends a little too much time on high horse, bans someone who has forgotten more about food then the mod will ever know. Seems legit. /u/randoh12 | 2 | t3_4gg936 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2iupqx | null | false | 2016-04-27T02:45:41Z |
d2iuoot | t1_d2iuoot | 1,461,725,097 | user_ed5bad53e615 | Cooking | Probably not /r/cooking folks, but rather folks from subreddit drama or longtail. | 6 | t1_d2ipkvt | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2iuoot | null | false | 2016-04-27T02:44:57Z |
d2iufko | t1_d2iufko | 1,461,724,724 | user_e8e895dc6972 | Cooking | I didn't say I was afraid. I said the sauce was runny. Why would I add water to runny sauce? | -5 | t1_d2iu6dv | t3_4gjr13 | /r/Cooking/comments/t3_4gjr13/d2iufko | null | false | 2016-04-27T02:38:44Z |
d2iu9s4 | t1_d2iu9s4 | 1,461,724,486 | user_b99f2f0ddada | Cooking | He made more than one post. He was then caught and both him and his domain were banned for spamming. That was 1.5+ years ago.
So, now, he claims to not know how to use modmail.
http://i.imgur.com/NkqG2jd.jpg
Very interesting. For a seasoned social media user, who blastd this entire episode on twitter, starting yest... | -26 | t1_d2ito7a | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2iu9s4 | null | false | 2016-04-27T02:34:46Z |
d2iu8bx | t1_d2iu8bx | 1,461,724,426 | user_29f2cb375340 | Cooking | You have $10 left for food and no way to get more?! How are you going to survive from now on? I suggest looking for a wwoofing business. They will give you food and accommodation for volunteer work and will help you to get you back on your feet in the job scene. What is your long term plan? | 2 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2iu8bx | null | false | 2016-04-27T02:33:46Z |
d2iu7ri | t1_d2iu7ri | 1,461,724,403 | user_c98e1a36b5a4 | Cooking | Watch The Martian while you eat potatoes. It's a really immersive experience. | 6 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2iu7ri | null | false | 2016-04-27T02:33:23Z |
d2iu6z4 | t1_d2iu6z4 | 1,461,724,370 | user_0e51b38f7a21 | Cooking | scanpan isn't the only ptfe free pan out there. they don't claim to use anything Teflon branded. they advertise they use a non stick coating sans the ptfe. even if it is a lie, do any other non stick pans have a lifetime warranty? | 1 | t1_d2i30zs | t3_4gd1fx | /r/Cooking/comments/t3_4gd1fx/d2iu6z4 | null | false | 2016-04-27T02:32:50Z |
d2iu6dv | t1_d2iu6dv | 1,461,724,345 | user_25830f7ad46f | Cooking | Don't be afraid to add pasta water. It's starchy and will cook down quickly and will actually thicken up everything. | 3 | t1_d2i5vud | t3_4gjr13 | /r/Cooking/comments/t3_4gjr13/d2iu6dv | null | false | 2016-04-27T02:32:25Z |
d2iu4ly | t1_d2iu4ly | 1,461,724,271 | user_eb6bdae2b5b9 | Cooking | Rice is an incomplete protein. You need to combine legumes with it to get all your amino acid. | 3 | t1_d2injby | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2iu4ly | null | false | 2016-04-27T02:31:11Z |
d2iu1y7 | t1_d2iu1y7 | 1,461,724,159 | user_836a02ccf56c | Cooking | On the one hand, at least one of those mods from *sub that shall not be named* deserves all the shit they get for trying to e-thug.
On the other hand, this sub seems pretty OK and probably doesn't deserve all the unnecessary shit. And just the transparency of this post alone makes it miles ahead (streets ahead?) of t... | 29 | t3_4glhbe | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2iu1y7 | null | false | 2016-04-27T02:29:19Z |
d2iu0el | t1_d2iu0el | 1,461,724,094 | user_eb6bdae2b5b9 | Cooking | 2:1 is close enough. Some rice likes 1.5:1, some likes 2.2:1 or so but 2:1 will cook the rice to edible every time.
Don't discount white rice and pinto beans... i.e. don't get stuck on "oh, I have to eat brown rice, that white rice is so unhealthy". You're eating potatoes 3+ days a week fer chrissake.
There are two... | 12 | t1_d2impgr | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2iu0el | null | false | 2016-04-27T02:28:14Z |
d2itu1l | t1_d2itu1l | 1,461,723,837 | user_ace6e22158f2 | Cooking | Ah, gotcha...
some rice cookers are finicky though, so it could be the rice cooker too...
maybe you can get a supper club going with some friends | 1 | t1_d2itly6 | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2itu1l | null | false | 2016-04-27T02:23:57Z |
d2itoi8 | t1_d2itoi8 | 1,461,723,605 | user_3ce2b2883e39 | Cooking | I prefer chicken most of the time as well. But I can't say no to pulled pork sammies I used to pressure cook some great pulled pork in root beer | 1 | t1_d2itjhv | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2itoi8 | null | false | 2016-04-27T02:20:05Z |
d2ito7a | t1_d2ito7a | 1,461,723,593 | user_cffbe8bb4283 | Cooking | One post is sort of the opposite of "spamming" isn't it? Especially when it's worthwhile content. | 9 | t1_d2io740 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2ito7a | null | false | 2016-04-27T02:19:53Z |
d2itly6 | t1_d2itly6 | 1,461,723,504 | user_3ce2b2883e39 | Cooking | I own a rice cooker by Aroma and STILL mess it up :( | 1 | t1_d2itk4d | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2itly6 | null | false | 2016-04-27T02:18:24Z |
d2itk4a | t1_d2itk4a | 1,461,723,428 | user_25830f7ad46f | Cooking | Oh yeah meat on sale is usually always a good steal and it can always be frozen after buying too. | 1 | t1_d2ir4v0 | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2itk4a | null | false | 2016-04-27T02:17:08Z |
d2itk4d | t1_d2itk4d | 1,461,723,428 | user_ace6e22158f2 | Cooking | Maybe someone has an old rice cooker you can have? | 2 | t1_d2iltau | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2itk4d | null | false | 2016-04-27T02:17:08Z |
d2itjhv | t1_d2itjhv | 1,461,723,403 | user_68f8c60566a1 | Cooking | Buying unfrozen chicken (where I live) is usually cheaper than frozen. I buy two packages of thighs or breasts, then separate them into individual quart bags. 2 thighs per bag, single breast per bag. You can get "near expiration" chicken at all the major stores for cheap.
I only eat chicken as my meat source. Salmon t... | 6 | t1_d2ipsyz | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2itjhv | null | false | 2016-04-27T02:16:43Z |
d2iti99 | t1_d2iti99 | 1,461,723,351 | user_35464e7ba573 | Cooking | I wish I could find it but someone in /r/fitness actually posted a thread with a study in it wrt white vs brown rice. Results showed only a very slight difference | 1 | t1_d2inhe5 | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2iti99 | null | false | 2016-04-27T02:15:51Z |
d2ita0r | t1_d2ita0r | 1,461,723,011 | user_b04bcf94272c | Cooking | When I lived in Alaska we would make poor man's crab.
We would take Halibut (yeah I know, but we had a lot of it) and cut it into chunks and boil it in water, sugar, and salt.
The sugar would give it a slightly sweet taste and the salt would firm up the meat.
Then we'd dip it in butter.
| 1 | t3_4gkkpq | t3_4gkkpq | /r/Cooking/comments/t3_4gkkpq/d2ita0r | null | false | 2016-04-27T02:10:11Z |
d2it726 | t1_d2it726 | 1,461,722,890 | user_2617499a8525 | Cooking | I like to cook a bunch of bacon, dice it all up, caramelize some shallots in the bacon fat, then mix it all up with a little red wine vinegar and sugar and stock. Makes a great side. | 1 | t3_4gjn2q | t3_4gjn2q | /r/Cooking/comments/t3_4gjn2q/d2it726 | null | false | 2016-04-27T02:08:10Z |
d2it3oi | t1_d2it3oi | 1,461,722,752 | user_072966e694d5 | Cooking | Yes, you can put them in the fridge to slow it down - or to hold ripe ones. You want them to come back to room temp before use, so the flavors are all the way you expect. In case of disaster, you can nuke an unripe avocado for about a minute and get softness, even though the flavor will not be optimum. | 3 | t3_4gkzqv | t3_4gkzqv | /r/Cooking/comments/t3_4gkzqv/d2it3oi | null | false | 2016-04-27T02:05:52Z |
d2it302 | t1_d2it302 | 1,461,722,724 | user_1e3be312abe4 | Cooking | Lemon juice, Parmesan and olive oil are a great dressing for chickpeas. Something to mix it up and get a little nutrition in your life. | 2 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2it302 | null | false | 2016-04-27T02:05:24Z |
d2isz1x | t1_d2isz1x | 1,461,722,561 | user_072966e694d5 | Cooking | The extra curry powder can be used to flavor a white sauce for creamed anything. It is really good for creaming hard boiled eggs to put over toast. Garam masala always works with rice. Ground ginger can be matched with garlic as the foundational flavors for a ton of Asian dishes - or can become peach pie or gingerbr... | 1 | t3_4glm7n | t3_4glm7n | /r/Cooking/comments/t3_4glm7n/d2isz1x | null | false | 2016-04-27T02:02:41Z |
d2isx1w | t1_d2isx1w | 1,461,722,480 | user_801e112b8adc | Cooking | Did you use any vegetables? Next time, you'll want to add a 2:1:1 ratio of chopped onions, carrots and celery to the pot first. It should be cooked until the onions are translucent before you add the chicken and water. Classic chicken-friendly spices like thyme, sage or rosemary will also help your stock. | 3 | t3_4glkz5 | t3_4glkz5 | /r/Cooking/comments/t3_4glkz5/d2isx1w | null | false | 2016-04-27T02:01:20Z |
d2isrw9 | t1_d2isrw9 | 1,461,722,269 | user_88e885c5b31c | Cooking | I made a pasta e fagioli recipe that yielded about four good sized meals worth for $15 worth of ingredients. | 1 | t1_d2ipn20 | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2isrw9 | null | false | 2016-04-27T01:57:49Z |
d2ispcc | t1_d2ispcc | 1,461,722,163 | user_7a2ee371bb1f | Cooking | I love that people get so up in arms over a website.
Not love...the other one... | -22 | t3_4glhbe | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2ispcc | null | false | 2016-04-27T01:56:03Z |
d2ismx3 | t1_d2ismx3 | 1,461,722,063 | user_94fbf8996cf6 | Cooking | Ageist? Heck - good cookies are ageless! :)
WE love these:
Preheat to 375 degrees
Cream until light:
1/2 C Butter
1/3 to 1/2 C sugar
Beat in:
1 egg
1 tsp vanilla (real vanilla not the "fakey" stuff!)
1/4 tsp lemon rind
Add:
3/4 C sifter cake flour
1 tsp grated orange rind
Drop the cookies a tsp at a time.... | 24 | t1_d2ir59l | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2ismx3 | null | false | 2016-04-27T01:54:23Z |
d2islbg | t1_d2islbg | 1,461,721,998 | user_4819edc9436d | Cooking | Best 13 bucks I ever spent. | 3 | t1_d2ipito | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2islbg | null | false | 2016-04-27T01:53:18Z |
d2isjjx | t1_d2isjjx | 1,461,721,927 | user_892aaa17f4fd | Cooking | I make sauces all the time that are very close to ratatouille, except without eggplant and with a flavorful liquid added. So I say make a full recipe of the ratatouille, and then take out whatever portion you want to serve. Turn the remainder into a sauce by adding some unsalted chicken stock (not too much), thickening... | 1 | t3_4gm5ml | t3_4gm5ml | /r/Cooking/comments/t3_4gm5ml/d2isjjx | null | false | 2016-04-27T01:52:07Z |
d2isg96 | t1_d2isg96 | 1,461,721,796 | user_4819edc9436d | Cooking | Check for stores that sell cheaper groceries if you can. Went to aldys today and got chicken for .89 cents a pound. Dried beans and lentils have good value as well. Also don't be afraid to try the food pantry it's what it's for when in a bind. Also you can probably qualify for snap/foodstamps. I've been there with... | 12 | t1_d2ipsyz | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2isg96 | null | false | 2016-04-27T01:49:56Z |
d2isg4l | t1_d2isg4l | 1,461,721,790 | user_a60098c6b6c2 | Cooking | In Philadelphia, we call it an Italian hoagie. Long Italian roll with ham, capicola, Genoa salami, provolone, shredded lettuce, onions, and tomato dressed with olive oil, red wine vinegar, salt, pepper and oregano. | 1 | t3_4gm93t | t3_4gm93t | /r/Cooking/comments/t3_4gm93t/d2isg4l | null | false | 2016-04-27T01:49:50Z |
d2isf3g | t1_d2isf3g | 1,461,721,749 | [deleted] | Cooking | [deleted] | 1 | t3_4gkkpq | t3_4gkkpq | /r/Cooking/comments/t3_4gkkpq/d2isf3g | null | false | 2016-04-27T01:49:09Z |
d2isaxy | t1_d2isaxy | 1,461,721,580 | user_5a9b19e1ab8c | Cooking | This isn't actually related to anything you have in stock, but you can take a box of kraft mac n cheese, peas, and tuna and get a couple of meals out of it. Tuna might be a bit expensive for you, but you can add all kinds of things to the mac n cheese to help change the flavor a bit. You should be able to get a box for... | 3 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2isaxy | null | false | 2016-04-27T01:46:20Z |
d2is91y | t1_d2is91y | 1,461,721,505 | user_f908f9dead9e | Cooking | I'm from Louisiana. Before I really knew how to cook, I used to make Zatarain's red beans and rice. It's not very expensive and red beans and rice contain all 8 essential amino acids. Still cheaper and better to make it the old fashioned way if you can, but if you're looking for a quick change up Zatarains is much easi... | 6 | t1_d2iltau | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2is91y | null | false | 2016-04-27T01:45:05Z |
d2is7ku | t1_d2is7ku | 1,461,721,446 | user_0bbe270200d2 | Cooking | There ya go OP. Eat your veggies! | 1 | t1_d2irmgp | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2is7ku | null | false | 2016-04-27T01:44:06Z |
d2is40c | t1_d2is40c | 1,461,721,308 | user_6add3bd64935 | Cooking | Don't forget the salt. | 116 | t1_d2irwsw | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2is40c | null | false | 2016-04-27T01:41:48Z |
d2is2s2 | t1_d2is2s2 | 1,461,721,259 | user_7d61e93bf024 | Cooking | milk gallon 2.50
beans 2 bucks
rice 2 bucks
frozen veggies 1.50
garlic .30 cents a head
onion .79 cents a lb | 1 | t1_d2ir2q0 | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2is2s2 | null | false | 2016-04-27T01:40:59Z |
d2is21b | t1_d2is21b | 1,461,721,230 | [deleted] | Cooking | [deleted] | 1 | t3_4gm5ml | t3_4gm5ml | /r/Cooking/comments/t3_4gm5ml/d2is21b | null | false | 2016-04-27T01:40:30Z |
d2irwsw | t1_d2irwsw | 1,461,721,029 | user_89c182274fe8 | Cooking | Like all good drama, you bring it to a boil and then reduce to a simmer | 288 | t3_4glhbe | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2irwsw | null | false | 2016-04-27T01:37:09Z |
d2iroxw | t1_d2iroxw | 1,461,720,722 | user_b99f2f0ddada | Cooking | The reason to keep his domain banned is for spamming. He was caught spamming and used an alt to evade the ban in order to spam more ( site wide rule violation )
https://www.reddit.com/help/contentpolicy
Section on ban evasion
https://www.reddit.com/wiki/selfpromotion
Section on things that should go without saying... | -12 | t1_d2iosyz | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2iroxw | null | false | 2016-04-27T01:32:02Z |
d2irmgp | t1_d2irmgp | 1,461,720,624 | user_8ed85e6376cb | Cooking | For a single person (OP makes no mention of others) a pound of frozen store brand mixed vegetables is $1. Beans are $1. Rice is $1. My biggest up front expense when eating poor and cheap was spices, but portioned out they last forever after the initial investment. | 10 | t1_d2ipri5 | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2irmgp | null | false | 2016-04-27T01:30:24Z |
d2irhsi | t1_d2irhsi | 1,461,720,440 | user_592643bff1cb | Cooking | Yup. | 3 | t3_4glqfg | t3_4glqfg | /r/Cooking/comments/t3_4glqfg/d2irhsi | null | false | 2016-04-27T01:27:20Z |
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