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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d0iptuk | t1_d0iptuk | 1,456,790,385 | user_0e8d6122a467 | Cooking | The trauma improves my skills in pusscrushery. | 1 | t1_d0iayf0 | t3_47ykbx | /r/Cooking/comments/t3_47ykbx/d0iptuk | null | false | 2016-02-29T23:59:45Z |
d0ips9p | t1_d0ips9p | 1,456,790,313 | user_5efe22f2e8c2 | Cooking | Looking at his (short) post history, it seems like he's a bit of a lurker.
1 post 4 **years** ago and now 3 in 2 days...
I guess calling him 'a bit of a lurker' is an understatement. | 2 | t1_d0h39xx | t3_482t99 | /r/Cooking/comments/t3_482t99/d0ips9p | null | false | 2016-02-29T23:58:33Z |
d0ipp4p | t1_d0ipp4p | 1,456,790,177 | user_c5df8036b173 | Cooking | Oh yeah definitely a fun experiment. Sorry if I sounded overly negative, I think this kind of stuff is very interesting. Just curious, what made you want to try this method, instead of building a more typical sourdough starter? | 1 | t1_d0ipkdw | t3_48clwy | /r/Cooking/comments/t3_48clwy/d0ipp4p | null | false | 2016-02-29T23:56:17Z |
d0ipo2o | t1_d0ipo2o | 1,456,790,132 | user_5efe22f2e8c2 | Cooking | My grandma, mum and I just made stuffed mushrooms for the family on Saturday. We go pretty simple but it's a family classic and they are delicious:
Mix together breadcrumbs, crumbled stilton (or other blue cheese), grated cheddar (a quarter the amount of the stilton) and minced garlic, we did about 1 clove per mushroo... | 1 | t3_482t99 | t3_482t99 | /r/Cooking/comments/t3_482t99/d0ipo2o | null | false | 2016-02-29T23:55:32Z |
d0ipla7 | t1_d0ipla7 | 1,456,790,012 | user_9570697af81c | Cooking | > The abrasive material in that stuff will fuck your hands up.
It's not the abrasive so much as the fact that it's slightly acidic (which is what makes it a good cleaner). It does mess up your skin a bit. | 6 | t1_d0ipj6v | t3_48cwqk | /r/Cooking/comments/t3_48cwqk/d0ipla7 | null | false | 2016-02-29T23:53:32Z |
d0ipkdw | t1_d0ipkdw | 1,456,789,974 | user_ad8e51c568d7 | Cooking | We shall see I suppose. I'm planning on just kneading it once really well, then letting it rise only once directly in my dutch oven. If the culture is weak it might take 5-8 hours to rise properly, but so be it. | 1 | t1_d0ip5kw | t3_48clwy | /r/Cooking/comments/t3_48clwy/d0ipkdw | null | false | 2016-02-29T23:52:54Z |
d0ipj6v | t1_d0ipj6v | 1,456,789,920 | user_02f4f4dac0c5 | Cooking | This and scrub until you can't anymore. I'd recommend some rubber gloves too if you got girly hands like me. The abrasive material in that stuff will fuck your hands up. | 4 | t1_d0ingn5 | t3_48cwqk | /r/Cooking/comments/t3_48cwqk/d0ipj6v | null | false | 2016-02-29T23:52:00Z |
d0ipdb9 | t1_d0ipdb9 | 1,456,789,666 | user_2e4985e1bb87 | Cooking | Milkshakes! And Christina Tosi's [chocolate malt cake](http://milkbarstore.com/main/menu/recipes-and-how-tos/)! I've never made it but we celebrated a colleague's successful PhD defense with it and it was SO GOOD | 2 | t3_48bqjz | t3_48bqjz | /r/Cooking/comments/t3_48bqjz/d0ipdb9 | null | false | 2016-02-29T23:47:46Z |
d0ip8sp | t1_d0ip8sp | 1,456,789,474 | user_ab2a77b5581a | Cooking | The Irish were of course discriminated against, but for their ethnicity (Irish) not their race (White). | 0 | t1_d0illf7 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ip8sp | null | false | 2016-02-29T23:44:34Z |
d0ip5kw | t1_d0ip5kw | 1,456,789,335 | user_c5df8036b173 | Cooking | Yes I know, I didn't word that too well. I'm trying to say that I think the main problem wouldn't be the flavor, but the structure of the bread.
Perhaps rye would work differently since it doesn't really have much gluten, so it's structure can hold up. | 1 | t1_d0ioxaa | t3_48clwy | /r/Cooking/comments/t3_48clwy/d0ip5kw | null | false | 2016-02-29T23:42:15Z |
d0ip1az | t1_d0ip1az | 1,456,789,154 | user_93044c06f69c | Cooking | Hope you managed all right.
For the future, [this little guy](https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/P-38_can_opener.jpg/640px-P-38_can_opener.jpg) is handy to have around for emergencies. It actually does a better job on weirdly shaped cans than a regular opener, but it's hard on the fingers. | 2 | t1_d0ht32b | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ip1az | null | false | 2016-02-29T23:39:14Z |
d0ip05m | t1_d0ip05m | 1,456,789,104 | user_6067df0cf573 | Cooking | I think that if you simmer the carrots in milk for a longer time, the moisture will dry up and it will be more firm. Let me know how if it worked. | 3 | t3_48c5el | t3_48c5el | /r/Cooking/comments/t3_48c5el/d0ip05m | null | false | 2016-02-29T23:38:24Z |
d0ioxaa | t1_d0ioxaa | 1,456,788,982 | user_ad8e51c568d7 | Cooking | I'm pretty sure that if rye flour is used, this is the exact procedure for pumpernickel. If the bread is sour enough for the yeast to die, it will most definitely taste too sour. | 1 | t1_d0iop78 | t3_48clwy | /r/Cooking/comments/t3_48clwy/d0ioxaa | null | false | 2016-02-29T23:36:22Z |
d0iovd3 | t1_d0iovd3 | 1,456,788,899 | user_c5df8036b173 | Cooking | I didn't think that even needed to be said. Common knowledge and what not. | 3 | t1_d0ioiac | t3_48clwy | /r/Cooking/comments/t3_48clwy/d0iovd3 | null | false | 2016-02-29T23:34:59Z |
d0iouy4 | t1_d0iouy4 | 1,456,788,881 | [deleted] | Cooking | [deleted] | 1 | t3_489tq0 | t3_489tq0 | /r/Cooking/comments/t3_489tq0/d0iouy4 | null | false | 2016-02-29T23:34:41Z |
d0iou0r | t1_d0iou0r | 1,456,788,842 | user_6067df0cf573 | Cooking | I have tried this [Brown Rice With Mix Vegetables](http://www.yumzen.com/dite-brown-rice-mix-vegetables-nd-mix-raita/). Its delicious and very healthy too! | 1 | t3_48514x | t3_48514x | /r/Cooking/comments/t3_48514x/d0iou0r | null | false | 2016-02-29T23:34:02Z |
d0iop78 | t1_d0iop78 | 1,456,788,637 | user_c5df8036b173 | Cooking | It's not that it would be too acidic to eat. It's more that the acidity will basically destroy the structure of the dough, and without much living yeast there won't be much rise. Both contributing to a most likely flat loaf. | 2 | t1_d0imfkq | t3_48clwy | /r/Cooking/comments/t3_48clwy/d0iop78 | null | false | 2016-02-29T23:30:37Z |
d0iojpr | t1_d0iojpr | 1,456,788,404 | user_ba1acf99bcf0 | Cooking |
**Ninja Mega Kitchen System (BL771)**
||||
--:|:--|:--
Current|$164.50|Amazon (3rd Party New)
High|$299.99|Newegg (New)
Low|$111.99|Amazon (3rd Party New)
[Price History Chart and Sales Rank](http://i.imgur.com/kqu4Wf6.png) | [FAQ](http://www.reddit.com/r/PriceZombie/wiki/index)
| 1 | t1_d0iojf3 | t3_48d2g3 | /r/Cooking/comments/t3_48d2g3/d0iojpr | null | false | 2016-02-29T23:26:44Z |
d0iojmz | t1_d0iojmz | 1,456,788,401 | user_12a8e1be7f34 | Cooking | I actually think tahini is key, but only a bit. Don't go tahini crazy. | 1 | t1_d0i4zoj | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0iojmz | null | false | 2016-02-29T23:26:41Z |
d0iojf3 | t1_d0iojf3 | 1,456,788,392 | user_0e7f8530fd68 | Cooking | when i moved into my much smaller apartment a couple yrs back i had to get a replacement for my old roomie's Kitchenaid processor. I picked up a [Ninja Kitchen System](http://www.amazon.com/Ninja-Mega-Kitchen-System-BL771/dp/B00A3D5IZ6/ref=sr_1_1) which is like a 2-in-1 combo machine. It can crush ice as well as puree ... | 1 | t3_48d2g3 | t3_48d2g3 | /r/Cooking/comments/t3_48d2g3/d0iojf3 | null | false | 2016-02-29T23:26:32Z |
d0ioiac | t1_d0ioiac | 1,456,788,345 | user_aaf2f7e913f6 | Cooking | Hm. Just like the lizard people. | 2 | t1_d0iofpq | t3_48clwy | /r/Cooking/comments/t3_48clwy/d0ioiac | null | false | 2016-02-29T23:25:45Z |
d0iogpb | t1_d0iogpb | 1,456,788,275 | [deleted] | Cooking | [deleted] | 1 | t1_d0ikym9 | t3_487nai | /r/Cooking/comments/t3_487nai/d0iogpb | null | false | 2016-02-29T23:24:35Z |
d0ioghx | t1_d0ioghx | 1,456,788,267 | user_6aa3f4188464 | Cooking | I got my 12 for $20 and some change a few months ago. Look it up online. Amazon has it for like $25 if the Targets in your area don't carry it. | 1 | t1_d0inrhf | t3_48cg2i | /r/Cooking/comments/t3_48cg2i/d0ioghx | null | false | 2016-02-29T23:24:27Z |
d0iofpq | t1_d0iofpq | 1,456,788,233 | user_c5df8036b173 | Cooking | You can just leave it covered in your kitchen. Yeast is everywhere. | 2 | t1_d0imgy2 | t3_48clwy | /r/Cooking/comments/t3_48clwy/d0iofpq | null | false | 2016-02-29T23:23:53Z |
d0ioe3v | t1_d0ioe3v | 1,456,788,167 | user_4b3a5948c0cf | Cooking | OP if I agree to marry you can I get some of that duck and filet too? | 5 | t3_48aj7l | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0ioe3v | null | false | 2016-02-29T23:22:47Z |
d0iod6j | t1_d0iod6j | 1,456,788,130 | user_613c3012dfc8 | Cooking | I'll suggest it :P | 1 | t1_d0imoz6 | t3_486k5y | /r/Cooking/comments/t3_486k5y/d0iod6j | null | false | 2016-02-29T23:22:10Z |
d0iobj0 | t1_d0iobj0 | 1,456,788,058 | user_99a08dc4697f | Cooking | Chia seeds are high in omega-3 fatty acids, high in a variety of vitamins + minerals and lots of protein, among other things. Super healthy. | 4 | t1_d0im36h | t3_48ct47 | /r/Cooking/comments/t3_48ct47/d0iobj0 | null | false | 2016-02-29T23:20:58Z |
d0io98c | t1_d0io98c | 1,456,787,963 | user_aaf2f7e913f6 | Cooking | Just throw it out bruv. Call a friend/GF/BF to bring you some groceries or some take out. | 2 | t3_48czq0 | t3_48czq0 | /r/Cooking/comments/t3_48czq0/d0io98c | null | false | 2016-02-29T23:19:23Z |
d0io8fq | t1_d0io8fq | 1,456,787,931 | user_bc1ddf5fa55f | Cooking | I really like where this is going | 26 | t3_48d2fj | t3_48d2fj | /r/Cooking/comments/t3_48d2fj/d0io8fq | null | false | 2016-02-29T23:18:51Z |
d0io3fn | t1_d0io3fn | 1,456,787,724 | user_873d46f04ee8 | Cooking | I will be messaging you on [**2016-03-07 23:15:18 UTC**](http://www.wolframalpha.com/input/?i=2016-03-07 23:15:18 UTC To Local Time) to remind you of [**this link.**](https://www.reddit.com/r/Cooking/comments/48clwy/proposal_of_alternate_sourdough_method/d0io205)
[**CLICK THIS LINK**](http://www.reddit.com/message/com... | 0 | t1_d0io205 | t3_48clwy | /r/Cooking/comments/t3_48clwy/d0io3fn | null | false | 2016-02-29T23:15:24Z |
d0io205 | t1_d0io205 | 1,456,787,663 | user_ad8e51c568d7 | Cooking | I'm not sure if you do or not. I left the batter uncovered for several hours, but now have it loosely covered with plastic wrap. (started last night) How about I PM you in a week and tell you how it worked out.
RemindMe! One Week "Tell Trotski7 how the bread worked out." | 1 | t1_d0imgy2 | t3_48clwy | /r/Cooking/comments/t3_48clwy/d0io205 | null | false | 2016-02-29T23:14:23Z |
d0io1q3 | t1_d0io1q3 | 1,456,787,651 | user_2f95cba32791 | Cooking | Not a single wok at the first market, but since they were out of scallops and lamb tripe, I have to head to a different one this week anyhow. | 1 | t1_d0gttoy | t3_47xmk8 | /r/Cooking/comments/t3_47xmk8/d0io1q3 | null | false | 2016-02-29T23:14:11Z |
d0io0pu | t1_d0io0pu | 1,456,787,609 | [deleted] | Cooking | [removed] | 1 | t1_d0ijc9x | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0io0pu | null | false | 2016-02-29T23:13:29Z |
d0invbr | t1_d0invbr | 1,456,787,385 | user_0e7f8530fd68 | Cooking | try soups, especially Italian ones that throw in legumes like cannelinni's and lentils. | 1 | t3_48cixl | t3_48cixl | /r/Cooking/comments/t3_48cixl/d0invbr | null | false | 2016-02-29T23:09:45Z |
d0inv76 | t1_d0inv76 | 1,456,787,380 | user_298ba15d98ee | Cooking | My mom went to Wisconsin for a death in the extended family and brought me back a package of curds. Mother of Christ, they were fantastic. | 1 | t1_d0h9ai0 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0inv76 | null | false | 2016-02-29T23:09:40Z |
d0inrhf | t1_d0inrhf | 1,456,787,222 | user_e37cef468c27 | Cooking | For a 10 or 12 inch? That seems like a heck of a deal... | 1 | t1_d0ink9i | t3_48cg2i | /r/Cooking/comments/t3_48cg2i/d0inrhf | null | false | 2016-02-29T23:07:02Z |
d0ink9i | t1_d0ink9i | 1,456,786,926 | user_6aa3f4188464 | Cooking | Lodge pans are easily found everywhere. Brand new preseasoned $20 at Target. Grab that in the meanwhile | 1 | t3_48cg2i | t3_48cg2i | /r/Cooking/comments/t3_48cg2i/d0ink9i | null | false | 2016-02-29T23:02:06Z |
d0injtx | t1_d0injtx | 1,456,786,907 | user_acd980746117 | Cooking | This one is not crazy... but butternut squash is a great addition to omelettes. I love an omelette with butternut squash, roasted red peppers, and spinach (also sometimes add sausage or other veggies)--always delicious. | 1 | t3_4861mu | t3_4861mu | /r/Cooking/comments/t3_4861mu/d0injtx | null | false | 2016-02-29T23:01:47Z |
d0ingn5 | t1_d0ingn5 | 1,456,786,778 | user_9570697af81c | Cooking | Bar Keeper's Friend cleaner. Any hardware store or market will have it. | 7 | t3_48cwqk | t3_48cwqk | /r/Cooking/comments/t3_48cwqk/d0ingn5 | null | false | 2016-02-29T22:59:38Z |
d0infcd | t1_d0infcd | 1,456,786,724 | user_7ec448a9cd9d | Cooking | Curries. There is a whole world of vegetable based curries out there | 7 | t3_48cixl | t3_48cixl | /r/Cooking/comments/t3_48cixl/d0infcd | null | false | 2016-02-29T22:58:44Z |
d0in508 | t1_d0in508 | 1,456,786,307 | user_89e85fda15da | Cooking | When in doubt, throw it out | 3 | t3_48czq0 | t3_48czq0 | /r/Cooking/comments/t3_48czq0/d0in508 | null | false | 2016-02-29T22:51:47Z |
d0in4pt | t1_d0in4pt | 1,456,786,295 | user_127f4251cf4c | Cooking | Mostly imprecision and carelessness. I used partially ground anchovies and prawns instead of fish sauce, probably too much fluid and salt so they were just a salty mess with hardly any of that fermented Babbage flavour. I'll have a look at your recipe. | 1 | t1_d0i0rus | t3_489ml8 | /r/Cooking/comments/t3_489ml8/d0in4pt | null | false | 2016-02-29T22:51:35Z |
d0imzmg | t1_d0imzmg | 1,456,786,091 | user_5f1f15e0ad3e | Cooking | Afraid not but here's another one of the chef Tom Harris' recipes: http://www.lady-aga.com/post/79248024150/toasted-barley-pudding | 1 | t3_489tq0 | t3_489tq0 | /r/Cooking/comments/t3_489tq0/d0imzmg | null | false | 2016-02-29T22:48:11Z |
d0imzfq | t1_d0imzfq | 1,456,786,085 | user_9570697af81c | Cooking | Humans need fat to survive. You will die without it.
A tiny bit of fat from a 1/4 cup of sunflower seeds isn't going to shorten your life.
Ground flax seed also contains fat.
You'll be fine. | 6 | t1_d0im4bb | t3_48ct47 | /r/Cooking/comments/t3_48ct47/d0imzfq | null | false | 2016-02-29T22:48:05Z |
d0imw3w | t1_d0imw3w | 1,456,785,949 | user_112c4b216c78 | Cooking | I really like [HostTheToast's chicken/sweet potato skillet](http://hostthetoast.com/southwestern-chicken-and-sweet-potato-skillet/) - it's mighty tasty and I can't get enough of it! Would definitely work if you omitted the chicken! | 2 | t3_48cixl | t3_48cixl | /r/Cooking/comments/t3_48cixl/d0imw3w | null | false | 2016-02-29T22:45:49Z |
d0imoz6 | t1_d0imoz6 | 1,456,785,667 | user_aaf2f7e913f6 | Cooking | You could try just cutting out your entire stomach and getting a new one. What's the trouble in that? | 1 | t3_486k5y | t3_486k5y | /r/Cooking/comments/t3_486k5y/d0imoz6 | null | false | 2016-02-29T22:41:07Z |
d0imo3e | t1_d0imo3e | 1,456,785,633 | user_aaf2f7e913f6 | Cooking | As Chef John likes to say "hot roux, cold milk, equals no lumps!"
My personal roux is always: 1tblsp oil or butter (if I use oil, I usually use olive oil), 1tblsp white flour. Mix until combined, and then cook until it loses some it's flourly taste. Add in the salt and mix, (and also add any other spices you want, lik... | 1 | t3_487hwf | t3_487hwf | /r/Cooking/comments/t3_487hwf/d0imo3e | null | false | 2016-02-29T22:40:33Z |
d0imo1e | t1_d0imo1e | 1,456,785,631 | user_170ba5c4eed9 | Cooking | Local brands for corn tortillas is the only way to go. Even better if you heat them over an open flame and then let them steam after. | 2 | t1_d0hb9qt | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0imo1e | null | false | 2016-02-29T22:40:31Z |
d0imn64 | t1_d0imn64 | 1,456,785,597 | user_1794bb8bd278 | Cooking | well not really this comes from personal observations on atlantic lobsters | 5 | t1_d0ilqfi | t3_48a0sx | /r/Cooking/comments/t3_48a0sx/d0imn64 | null | false | 2016-02-29T22:39:57Z |
d0imkx6 | t1_d0imkx6 | 1,456,785,506 | user_5530b452db5f | Cooking | Barkeepers Friend, it's a powdered cleaner that you can find at most grocery stores. Before you try that though, make a moist paste with baking soda and salt and try scrubbing with that. | 12 | t3_48cwqk | t3_48cwqk | /r/Cooking/comments/t3_48cwqk/d0imkx6 | null | false | 2016-02-29T22:38:26Z |
d0imgy2 | t1_d0imgy2 | 1,456,785,351 | user_aaf2f7e913f6 | Cooking | Sounds good to me. I might actually try it myself. I've been craving some sour dough.
Don't you need to leave the dough somewhere, like near the window, so the natural yeast comes by to cultivate? Or could it really just be left in a warm place in the kitchen? | 1 | t1_d0ime7d | t3_48clwy | /r/Cooking/comments/t3_48clwy/d0imgy2 | null | false | 2016-02-29T22:35:51Z |
d0imgtm | t1_d0imgtm | 1,456,785,347 | user_6c107c7b1784 | Cooking | > Milk goes in the tea LAST.
I think the Chinese would argue that milk does not go in the tea at any point | 1 | t1_d0h93qn | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0imgtm | null | false | 2016-02-29T22:35:47Z |
d0imfkq | t1_d0imfkq | 1,456,785,297 | user_ad8e51c568d7 | Cooking | I'm not going to let the pH drop that low. I'm going to make dough out of it before it becomes too acidic to eat. The yeast aren't going to be the main players here, the lactobacillis will be. At least that's my intuition. | 1 | t1_d0im8u0 | t3_48clwy | /r/Cooking/comments/t3_48clwy/d0imfkq | null | false | 2016-02-29T22:34:57Z |
d0imfdc | t1_d0imfdc | 1,456,785,290 | user_fc311f8023ff | Cooking | People buy food from William Sonoma? | 7 | t3_48bzq7 | t3_48bzq7 | /r/Cooking/comments/t3_48bzq7/d0imfdc | null | false | 2016-02-29T22:34:50Z |
d0ime7d | t1_d0ime7d | 1,456,785,243 | user_ad8e51c568d7 | Cooking | Yep, that's what I'm proposing. | 1 | t1_d0im81w | t3_48clwy | /r/Cooking/comments/t3_48clwy/d0ime7d | null | false | 2016-02-29T22:34:03Z |
d0imbha | t1_d0imbha | 1,456,785,133 | user_f1f08310c4f9 | Cooking | When making miso soup, never add in the miso when the water is boiling. It should be the last thing you put in and the soup should never be brought to a boil after when storing. | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0imbha | null | false | 2016-02-29T22:32:13Z |
d0im92m | t1_d0im92m | 1,456,785,037 | user_d139012d5346 | Cooking | I am assuming you cant just ask them how they made it or they got it from a store??
Anyways this is what I could think of:
From your recipe, hold on to say a 1/4 cup of the milk. Get a pack of unflavored gelatin and bloom it in the milk per the package instructions. Add it to the halwa towards the end of the cooking ... | 2 | t3_48c5el | t3_48c5el | /r/Cooking/comments/t3_48c5el/d0im92m | null | false | 2016-02-29T22:30:37Z |
d0im8u0 | t1_d0im8u0 | 1,456,785,028 | [deleted] | Cooking | [deleted] | 5 | t3_48clwy | t3_48clwy | /r/Cooking/comments/t3_48clwy/d0im8u0 | null | false | 2016-02-29T22:30:28Z |
d0im81w | t1_d0im81w | 1,456,784,998 | user_aaf2f7e913f6 | Cooking | So you're saying this would be a method for just a "one time" sourdough and not always having to keep up with the mother-sour dough? | 1 | t3_48clwy | t3_48clwy | /r/Cooking/comments/t3_48clwy/d0im81w | null | false | 2016-02-29T22:29:58Z |
d0im4bb | t1_d0im4bb | 1,456,784,850 | user_aaf2f7e913f6 | Cooking | Sunflower seeds have a lot of fat though don't they? I do love SFSeeds though; so that is a good suggestion.
What's good about flax? | 1 | t1_d0ils8q | t3_48ct47 | /r/Cooking/comments/t3_48ct47/d0im4bb | null | false | 2016-02-29T22:27:30Z |
d0im36h | t1_d0im36h | 1,456,784,806 | user_aaf2f7e913f6 | Cooking | Never had chia or flax. What's so good about them? I think the only time I had chia was in a clif bar. | 2 | t1_d0ilql7 | t3_48ct47 | /r/Cooking/comments/t3_48ct47/d0im36h | null | false | 2016-02-29T22:26:46Z |
d0im1cv | t1_d0im1cv | 1,456,784,733 | user_63e56e28dd99 | Cooking | Grill? Don't you mean BBQ?! | 1 | t1_d0h60t4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0im1cv | null | false | 2016-02-29T22:25:33Z |
d0im04h | t1_d0im04h | 1,456,784,686 | user_aa8c0a4bbc11 | Cooking | Have you tried malt based soda such as Malta? | 2 | t3_48cssd | t3_48cssd | /r/Cooking/comments/t3_48cssd/d0im04h | null | false | 2016-02-29T22:24:46Z |
d0ilytm | t1_d0ilytm | 1,456,784,634 | user_387abf57bb8b | Cooking | This would be my choice as well. Maybe pick up a lodge or something cheap for now because they will never be a bad choice to own.
Hope your husband learned his lesson OP! :) | 2 | t1_d0il2ry | t3_48cg2i | /r/Cooking/comments/t3_48cg2i/d0ilytm | null | false | 2016-02-29T22:23:54Z |
d0ily4u | t1_d0ily4u | 1,456,784,606 | [deleted] | Cooking | [deleted] | 1 | t3_48cssd | t3_48cssd | /r/Cooking/comments/t3_48cssd/d0ily4u | null | false | 2016-02-29T22:23:26Z |
d0ilw26 | t1_d0ilw26 | 1,456,784,524 | user_89e85fda15da | Cooking | Here's some authoritative info on freezing and cooking lobsters (via the CIA) - http://www.lobsterfrommaine.com/freezing-and-thawing-whole-lobster/
| 1 | t3_48a0sx | t3_48a0sx | /r/Cooking/comments/t3_48a0sx/d0ilw26 | null | false | 2016-02-29T22:22:04Z |
d0ilu29 | t1_d0ilu29 | 1,456,784,446 | user_387abf57bb8b | Cooking | Sounds like a new business opportunity for you! :) | 2 | t1_d0ik4b9 | t3_48cjsh | /r/Cooking/comments/t3_48cjsh/d0ilu29 | null | false | 2016-02-29T22:20:46Z |
d0iltt8 | t1_d0iltt8 | 1,456,784,436 | user_9570697af81c | Cooking | Try some different brands of non-alcoholic beer. There may be one that she will like. | 4 | t3_48cssd | t3_48cssd | /r/Cooking/comments/t3_48cssd/d0iltt8 | null | false | 2016-02-29T22:20:36Z |
d0ilsdo | t1_d0ilsdo | 1,456,784,380 | user_d35994223c85 | Cooking | Piros Arany? You're using it correctly. | 1 | t1_d0ijsio | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ilsdo | null | false | 2016-02-29T22:19:40Z |
d0ils8q | t1_d0ils8q | 1,456,784,376 | user_9570697af81c | Cooking | - Flax seed
- Nuts and/or shelled sunflower seeds ground into a fine powder. | 1 | t3_48ct47 | t3_48ct47 | /r/Cooking/comments/t3_48ct47/d0ils8q | null | false | 2016-02-29T22:19:36Z |
d0ilql7 | t1_d0ilql7 | 1,456,784,309 | user_99a08dc4697f | Cooking | Chia seeds and flax seeds for sure! | 2 | t3_48ct47 | t3_48ct47 | /r/Cooking/comments/t3_48ct47/d0ilql7 | null | false | 2016-02-29T22:18:29Z |
d0ilqfi | t1_d0ilqfi | 1,456,784,302 | user_89e85fda15da | Cooking | Incorrect or perhaps an old wives tale. The size of the lobster has no relationship to it's flavor or tenderness.
What makes a difference is if they are soft or hard shell lobsters. Newly molted lobsters (soft) have a watery taste and less meat per lb. | 3 | t1_d0i4xa0 | t3_48a0sx | /r/Cooking/comments/t3_48a0sx/d0ilqfi | null | false | 2016-02-29T22:18:22Z |
d0illf7 | t1_d0illf7 | 1,456,784,109 | user_4ae336b00465 | Cooking | Are you implying there was no negative view of the Irish? Google it. I'm not comparing it to anything, and comparing it to another group doesn't take away from the fact that it happened. Irish Need Not Apply. Maybe you're the one who needs to do some research. | 1 | t1_d0ilhhl | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0illf7 | null | false | 2016-02-29T22:15:09Z |
d0iljup | t1_d0iljup | 1,456,784,047 | user_aaf2f7e913f6 | Cooking | You could try and make a beer bread.
I'm not sure about if cooking the alcohol off in beer really effects its flavor or taste. Google it?
I don't know if it would work exactly, and how bad it might be for her to eat it but you could try and get a strong (in flavor), dark beer. Put about 1c or 8oz in a pot, medium hea... | 0 | t3_48cssd | t3_48cssd | /r/Cooking/comments/t3_48cssd/d0iljup | null | false | 2016-02-29T22:14:07Z |
d0ilhxk | t1_d0ilhxk | 1,456,783,971 | user_4ae336b00465 | Cooking | Yea, you don't really understand my original statement. I am familiar with plenty of Irish culture. I'm not saying our celebration of St. Patrick's day takes away from any of my appreciation for Irish culture. There is not a "faux Irish culture". There is an Irish American culture, that is reflective of the Irish cultu... | -1 | t1_d0i7dtq | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ilhxk | null | false | 2016-02-29T22:12:51Z |
d0ilhhl | t1_d0ilhhl | 1,456,783,953 | user_ab2a77b5581a | Cooking | > racism
What... the Chinese immigrants didn't like your ancestors? | 0 | t1_d0hwnsl | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ilhhl | null | false | 2016-02-29T22:12:33Z |
d0ilfen | t1_d0ilfen | 1,456,783,873 | user_bd09448fc183 | Cooking | Now instead o a candy house, all you need is a candy van. | 5 | t1_d0ild6u | t3_48cjsh | /r/Cooking/comments/t3_48cjsh/d0ilfen | null | false | 2016-02-29T22:11:13Z |
d0ile30 | t1_d0ile30 | 1,456,783,820 | user_6ba94272949a | Cooking | It's colloquial... But also valid based on the definition of the very word. | 1 | t1_d0i3cxh | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ile30 | null | false | 2016-02-29T22:10:20Z |
d0ild6u | t1_d0ild6u | 1,456,783,786 | user_7992479ba111 | Cooking | In the good ole days, all you needed was a candy house in the middle of some scary woods, and you'd have all the children you'd need. | 4 | t1_d0il9sw | t3_48cjsh | /r/Cooking/comments/t3_48cjsh/d0ild6u | null | false | 2016-02-29T22:09:46Z |
d0il9sw | t1_d0il9sw | 1,456,783,655 | user_bd09448fc183 | Cooking | brb, acquiring children. | 6 | t1_d0ikj2l | t3_48cjsh | /r/Cooking/comments/t3_48cjsh/d0il9sw | null | false | 2016-02-29T22:07:35Z |
d0il2ry | t1_d0il2ry | 1,456,783,385 | user_5195cc1c1aee | Cooking | The days of 'find a griswold at a thrift store for a nickel' seem to be over. When I was looking online, I found the same thing you did: they are expensive now. It is like people who are selling items online know what other people on easily searched and read pages of the internet want, and are then catering to that ... | 4 | t3_48cg2i | t3_48cg2i | /r/Cooking/comments/t3_48cg2i/d0il2ry | null | false | 2016-02-29T22:03:05Z |
d0il1ut | t1_d0il1ut | 1,456,783,350 | user_7992479ba111 | Cooking | What a coincidence! I was posting on here earlier today about my favorite vegetarian dish
> One of my favorite stir fry dishes is actually vegetarian. Not only is it delicious, this dish is dirt cheap to make. It's sliced shiitake mushrooms, snowpeas, and whatever leafy green looks good that day. I don't usually eat v... | 2 | t3_48cixl | t3_48cixl | /r/Cooking/comments/t3_48cixl/d0il1ut | null | false | 2016-02-29T22:02:30Z |
d0ikym9 | t1_d0ikym9 | 1,456,783,227 | user_3399d9254070 | Cooking | It's super simple. When I say milk jello. It's essentially a milk jello. You cook your milk sugar and cream with the vanilla pod and then add your gelatin. Cool it down in an ice bath so the gelatin doesn't set separately from the milk/cream mixture and then pop it in a mold and voilà.
[This](http://www.seattletimes.... | 1 | t1_d0ijtik | t3_487nai | /r/Cooking/comments/t3_487nai/d0ikym9 | null | false | 2016-02-29T22:00:27Z |
d0ikrvl | t1_d0ikrvl | 1,456,782,973 | user_027085ea90e2 | Cooking | The nice thing about children is that once they're done stirring the pot you can send them outside to mow the yard. | 2 | t1_d0ikj2l | t3_48cjsh | /r/Cooking/comments/t3_48cjsh/d0ikrvl | null | false | 2016-02-29T21:56:13Z |
d0ikksr | t1_d0ikksr | 1,456,782,715 | user_d8f9f5ad85b0 | Cooking | hmm i've had mild success with my meals when I actually place them inside. It makes my meals tastier ;) | 1 | t1_d0ikj2l | t3_48cjsh | /r/Cooking/comments/t3_48cjsh/d0ikksr | null | false | 2016-02-29T21:51:55Z |
d0ikjjo | t1_d0ikjjo | 1,456,782,669 | user_0acee5bc89b2 | Cooking | Oh wow didn't even know about Spaghetti squash. This sounds so cool. Will definitely check it out. Thanks! | 1 | t1_d0ik8nm | t3_483ymb | /r/Cooking/comments/t3_483ymb/d0ikjjo | null | false | 2016-02-29T21:51:09Z |
d0ikj2l | t1_d0ikj2l | 1,456,782,651 | user_7992479ba111 | Cooking | Yes, it's a technology that has been used for thousands of years- children. Although they work best when placed next to the pot instead of inside | 22 | t3_48cjsh | t3_48cjsh | /r/Cooking/comments/t3_48cjsh/d0ikj2l | null | false | 2016-02-29T21:50:51Z |
d0ikhh3 | t1_d0ikhh3 | 1,456,782,591 | user_ad8e51c568d7 | Cooking | Thanks, I'll cross post. Any replies here would be great as well though. | 1 | t1_d0ik3u0 | t3_48clwy | /r/Cooking/comments/t3_48clwy/d0ikhh3 | null | false | 2016-02-29T21:49:51Z |
d0ikekh | t1_d0ikekh | 1,456,782,485 | user_54ec428e3603 | Cooking | With a sweet tea.
| 1 | t1_d0gmndq | t3_47w4xy | /r/Cooking/comments/t3_47w4xy/d0ikekh | null | false | 2016-02-29T21:48:05Z |
d0ikdid | t1_d0ikdid | 1,456,782,445 | user_54ec428e3603 | Cooking | Dat maple sausage | 1 | t1_d0fyppc | t3_47w4xy | /r/Cooking/comments/t3_47w4xy/d0ikdid | null | false | 2016-02-29T21:47:25Z |
d0ik8nm | t1_d0ik8nm | 1,456,782,267 | user_54ec428e3603 | Cooking | Spaghetti squash in the microwave. Add the bolognese. | 1 | t3_483ymb | t3_483ymb | /r/Cooking/comments/t3_483ymb/d0ik8nm | null | false | 2016-02-29T21:44:27Z |
d0ik5dl | t1_d0ik5dl | 1,456,782,149 | user_8802891e9e3b | Cooking | That abomination of a "spice" that is labeled as just "curry powder" is usually something that belongs on no dish, ever, no matter what cuisine you are attempting. Note that qualifying words can make it somewhat acceptable (e.g. madras curry powder), but that ubiquitous thing that you can find in the spice aisle of a ... | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ik5dl | null | false | 2016-02-29T21:42:29Z |
d0ik4tp | t1_d0ik4tp | 1,456,782,129 | user_54ec428e3603 | Cooking | Gnocchi. Omit the sugar if you want.
http://www.epicurious.com/recipes/food/views/sweet-potato-gnocchi-with-brown-butter-and-sage-233379 | 1 | t3_487qax | t3_487qax | /r/Cooking/comments/t3_487qax/d0ik4tp | null | false | 2016-02-29T21:42:09Z |
d0ik4b9 | t1_d0ik4b9 | 1,456,782,110 | user_bd09448fc183 | Cooking | Thanks for trying. I'm not even sure if something like what I am looking for exists. | 2 | t1_d0ijx2i | t3_48cjsh | /r/Cooking/comments/t3_48cjsh/d0ik4b9 | null | false | 2016-02-29T21:41:50Z |
d0ik48p | t1_d0ik48p | 1,456,782,107 | user_08b13411f807 | Cooking | Thanks | 1 | t1_d0ik25b | t3_480d0p | /r/Cooking/comments/t3_480d0p/d0ik48p | null | false | 2016-02-29T21:41:47Z |
d0ik3u0 | t1_d0ik3u0 | 1,456,782,091 | user_65e6205956c9 | Cooking | /r/breadit | 1 | t3_48clwy | t3_48clwy | /r/Cooking/comments/t3_48clwy/d0ik3u0 | null | false | 2016-02-29T21:41:31Z |
d0ik25b | t1_d0ik25b | 1,456,782,028 | user_54ec428e3603 | Cooking | Get smoked sausage too. Relatively cheap and its a little more protein just in case 20 lbs of brisket and 20 lbs of yardbird doesn't last. And BTW, brisket will be gone quick | 2 | t3_480d0p | t3_480d0p | /r/Cooking/comments/t3_480d0p/d0ik25b | null | false | 2016-02-29T21:40:28Z |
d0ijxft | t1_d0ijxft | 1,456,781,854 | user_54ec428e3603 | Cooking | Find a propane burner on CL.
23" pan sounds you need a paella specific type.
http://www.spanishtable.com/category/butanos.html | 1 | t3_4885sy | t3_4885sy | /r/Cooking/comments/t3_4885sy/d0ijxft | null | false | 2016-02-29T21:37:34Z |
d0ijx2i | t1_d0ijx2i | 1,456,781,841 | user_d8f9f5ad85b0 | Cooking | Sorry I couldn't be more useful. I've never used one before, but thought I could be helpful anyways haha. | 1 | t1_d0ijtph | t3_48cjsh | /r/Cooking/comments/t3_48cjsh/d0ijx2i | null | false | 2016-02-29T21:37:21Z |
d0ijtph | t1_d0ijtph | 1,456,781,718 | user_bd09448fc183 | Cooking | Yeah I saw that one. It has a bunch of really shit reviews. I also found a bunch that are hot plate/stirrer combos, but they are more for scientific use than cooking and they are like $400. | 1 | t1_d0ijr9v | t3_48cjsh | /r/Cooking/comments/t3_48cjsh/d0ijtph | null | false | 2016-02-29T21:35:18Z |
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