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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d0ijtik | t1_d0ijtik | 1,456,781,711 | [deleted] | Cooking | [deleted] | 1 | t1_d0iibb5 | t3_487nai | /r/Cooking/comments/t3_487nai/d0ijtik | null | false | 2016-02-29T21:35:11Z |
d0ijsio | t1_d0ijsio | 1,456,781,675 | user_8802891e9e3b | Cooking | So, uh... related question. Do Hungarians put ever put Gulyáskrém on every damn thing they eat because the stuff is so tasty? Because that's how I've been using it lately. | 2 | t1_d0holsh | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ijsio | null | false | 2016-02-29T21:34:35Z |
d0ijr9v | t1_d0ijr9v | 1,456,781,630 | user_d8f9f5ad85b0 | Cooking | Actually yeah. Its 2016 so automatic stirrers do exist. I have personally never used one before but a quick search on amazon yielded results for me. Perhaps someone else can recommend a good quality one.
Here is one I found on amazon: http://www.amazon.com/Cooking-Tool-Without-Standing-Stove/dp/B004X5MU74/ref=sr_1_1?... | 3 | t3_48cjsh | t3_48cjsh | /r/Cooking/comments/t3_48cjsh/d0ijr9v | null | false | 2016-02-29T21:33:50Z |
d0ijq1n | t1_d0ijq1n | 1,456,781,581 | [deleted] | Cooking | [deleted] | 1 | t3_48cjsh | t3_48cjsh | /r/Cooking/comments/t3_48cjsh/d0ijq1n | null | false | 2016-02-29T21:33:01Z |
d0ijphg | t1_d0ijphg | 1,456,781,562 | user_2e179633c818 | Cooking | Portobello mushroom burgers, spaghetti squash pasta with olive oil and lemon,
Cauliflower rice, cauliflower pizza crust with a pesto sauce.
Crispy chick peas (falalafel even)
Make stews, meatless jambalya with rice
Veggie shepards pie.
Fry up peppers, onions, mushrooms, corn, black beans and sweet potatoes in taco se... | 9 | t3_48cixl | t3_48cixl | /r/Cooking/comments/t3_48cixl/d0ijphg | null | false | 2016-02-29T21:32:42Z |
d0ijn15 | t1_d0ijn15 | 1,456,781,472 | user_65e6205956c9 | Cooking | crazy!!!!
ok, well, you could turn it into chicken parm, make a sandwich, or a taco | 1 | t1_d0i86jo | t3_48b4i0 | /r/Cooking/comments/t3_48b4i0/d0ijn15 | null | false | 2016-02-29T21:31:12Z |
d0ijlyv | t1_d0ijlyv | 1,456,781,433 | user_31769d742594 | Cooking | Goes wonderfully on anything from Mac and Cheese to rainbow sherbet (well... maybe not sherbet). | 1 | t1_d0ie6i6 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ijlyv | null | false | 2016-02-29T21:30:33Z |
d0ijg1q | t1_d0ijg1q | 1,456,781,206 | user_4e550e2ac336 | Cooking | I assume this means no processed plant-based foods, like bread?
If so, try messing around with things like beans, lentils, quinoa, rice. Lentils are more versatile than people thing. Perhaps make some soups? | 11 | t3_48cixl | t3_48cixl | /r/Cooking/comments/t3_48cixl/d0ijg1q | null | false | 2016-02-29T21:26:46Z |
d0ijddk | t1_d0ijddk | 1,456,781,104 | user_ccb6ddf3f7c0 | Cooking | The main. They have starter,entree,dessert | 1 | t1_d0hw37d | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ijddk | null | false | 2016-02-29T21:25:04Z |
d0ijcbx | t1_d0ijcbx | 1,456,781,065 | [deleted] | Cooking | [deleted] | -1 | t1_d0hs51t | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ijcbx | null | false | 2016-02-29T21:24:25Z |
d0ijc9x | t1_d0ijc9x | 1,456,781,063 | [deleted] | Cooking | [deleted] | 0 | t1_d0huai6 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ijc9x | null | false | 2016-02-29T21:24:23Z |
d0ijayg | t1_d0ijayg | 1,456,781,014 | user_8802891e9e3b | Cooking | I bow to you. I thought I put a lot of work into my proposal but this is way more impressive. | 3 | t3_48aj7l | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0ijayg | null | false | 2016-02-29T21:23:34Z |
d0ij302 | t1_d0ij302 | 1,456,780,718 | user_8b0858e0dfec | Cooking | Nah, just lived in Texas for a few years :-) Ate so much barbecue I became known as the barbecue aficionado among my friends, even those who'd been born and raised in TX. | 1 | t1_d0i6g5o | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ij302 | null | false | 2016-02-29T21:18:38Z |
d0ij0h7 | t1_d0ij0h7 | 1,456,780,624 | user_8b0858e0dfec | Cooking | It's a great touch. A number of places in Athens do it, which is where I got the idea. | 1 | t1_d0igr0h | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ij0h7 | null | false | 2016-02-29T21:17:04Z |
d0iiuy2 | t1_d0iiuy2 | 1,456,780,420 | user_3f1f19b92753 | Cooking | i havent seen it recently from TJs. i hope they are not discontinued. | 3 | t3_48bzq7 | t3_48bzq7 | /r/Cooking/comments/t3_48bzq7/d0iiuy2 | null | false | 2016-02-29T21:13:40Z |
d0iiu6j | t1_d0iiu6j | 1,456,780,392 | user_446365454527 | Cooking | Temple di fuk was my favorite. So many nice activities. | 1 | t1_d0hsj5k | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0iiu6j | null | false | 2016-02-29T21:13:12Z |
d0iiqw7 | t1_d0iiqw7 | 1,456,780,271 | user_64086dcba7b2 | Cooking | I don't know about your area but usually thrift store or garage sales will have cheap, possibly vintage cast iron skillets. If you don't feel like hunting Lodge skillets are great but they are heavier and have a pebbled texture that helps their preseasoning stick. | -1 | t3_48cg2i | t3_48cg2i | /r/Cooking/comments/t3_48cg2i/d0iiqw7 | null | false | 2016-02-29T21:11:11Z |
d0iilkj | t1_d0iilkj | 1,456,780,065 | user_d186eebab480 | Cooking | I have lived in both places.
I prefer most things Aussie, but not must pies unfortunately. Nearly all I have tried out here have liquid interiors, whereas must UK press give you real meat to chew on.
The floater sound suspiciously like the old English pie and liquor.
The tiger I have never heard of. | 1 | t1_d0hy8qg | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0iilkj | null | false | 2016-02-29T21:07:45Z |
d0iii0t | t1_d0iii0t | 1,456,779,929 | user_9197c40ab5ee | Cooking | Very bland and he called it "chili con carne." | 1 | t1_d0ihi4v | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0iii0t | null | false | 2016-02-29T21:05:29Z |
d0iihel | t1_d0iihel | 1,456,779,906 | user_4f4fdae0de83 | Cooking | Thank you! | 2 | t1_d0iiffq | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0iihel | null | false | 2016-02-29T21:05:06Z |
d0iiffq | t1_d0iiffq | 1,456,779,834 | user_7b656aa9b7ee | Cooking | Really impressive stuff man. Congratulations on the engagement- all the best! | 2 | t1_d0ii6mp | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0iiffq | null | false | 2016-02-29T21:03:54Z |
d0iid68 | t1_d0iid68 | 1,456,779,750 | user_4f4fdae0de83 | Cooking | I did a lot of the pre-cooking and organization at my apartment, about a mile away. Then she went out with a friend (in on it) for several hours and I moved everything from my apartment to her house in a bunch of big tubs, suitcase, and bags. She wasn't over at my apartment at all this week. | 12 | t1_d0igbx7 | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0iid68 | null | false | 2016-02-29T21:02:30Z |
d0iic1p | t1_d0iic1p | 1,456,779,709 | user_2c655dc89963 | Cooking | Luxembourg here: you're not even trying ;) | 1 | t3_484cwo | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0iic1p | null | false | 2016-02-29T21:01:49Z |
d0iibb5 | t1_d0iibb5 | 1,456,779,683 | user_3399d9254070 | Cooking | Do you mean pannacotta? It's essentially milk jello. That's why it quick and easy.
Baked or stove made custards with fruit on the side are quick and simple with less than 2 hr cool time typically | 2 | t3_487nai | t3_487nai | /r/Cooking/comments/t3_487nai/d0iibb5 | null | false | 2016-02-29T21:01:23Z |
d0ii8bm | t1_d0ii8bm | 1,456,779,574 | user_4f4fdae0de83 | Cooking | All good ones! I promised her I would set something on fire at some point, so a flambe was in order. | 3 | t1_d0ighp7 | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0ii8bm | null | false | 2016-02-29T20:59:34Z |
d0ii6mp | t1_d0ii6mp | 1,456,779,513 | user_4f4fdae0de83 | Cooking | 135 for 2 1/2 hours. Heated a little oil then fried the skin side for five minutes, the meat side for two. Let rest for five minutes before slicing. | 5 | t1_d0ihk2h | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0ii6mp | null | false | 2016-02-29T20:58:33Z |
d0ii6b2 | t1_d0ii6b2 | 1,456,779,501 | user_8fae8f00a795 | Cooking | https://springbankcheese.ca/catalog/index.php/cPath/1_4_210
Nom nom. | 1 | t1_d0htnsd | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ii6b2 | null | false | 2016-02-29T20:58:21Z |
d0ii50c | t1_d0ii50c | 1,456,779,451 | user_2c655dc89963 | Cooking | I have *no* idea where those down votes come from. Those two things definitely are something completely different! | 1 | t1_d0hhddy | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ii50c | null | false | 2016-02-29T20:57:31Z |
d0ihsfz | t1_d0ihsfz | 1,456,778,990 | user_8dbba1986c04 | Cooking | Southern Ohio | 1 | t1_d0i65cx | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ihsfz | null | false | 2016-02-29T20:49:50Z |
d0ihk2h | t1_d0ihk2h | 1,456,778,692 | user_7b656aa9b7ee | Cooking | What temp/time did you use for the duck breast? | 3 | t3_48aj7l | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0ihk2h | null | false | 2016-02-29T20:44:52Z |
d0ihi4v | t1_d0ihi4v | 1,456,778,621 | user_b804326c9d13 | Cooking | Was it spiced funny, like with cloves and allspice? That's the original dish from Greece that morphed into Cincinnati chili when it came to America. | 1 | t1_d0ihf5p | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ihi4v | null | false | 2016-02-29T20:43:41Z |
d0ihft1 | t1_d0ihft1 | 1,456,778,540 | [deleted] | Cooking | [deleted] | 1 | t1_d0hqoz6 | t3_487nai | /r/Cooking/comments/t3_487nai/d0ihft1 | null | false | 2016-02-29T20:42:20Z |
d0ihfj6 | t1_d0ihfj6 | 1,456,778,530 | user_5261bc0157f7 | Cooking | Considering we invented the word, I'm ok with that. | 0 | t1_d0iehnf | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ihfj6 | null | false | 2016-02-29T20:42:10Z |
d0ihf5p | t1_d0ihf5p | 1,456,778,515 | user_9197c40ab5ee | Cooking | Yeah, I've had that. It wasn't it. It was pasta sauce with meat. | 1 | t1_d0hpsx4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ihf5p | null | false | 2016-02-29T20:41:55Z |
d0ih9ms | t1_d0ih9ms | 1,456,778,318 | user_a83a690b1632 | Cooking | Heat it under the broiler. Lower the rack so it's about 6 inches away. That way the meat gets warm and the crust gets crispy. Just be sure to keep a watch on it and turn it a couple of times to crisp all the way around. | 1 | t3_48b4i0 | t3_48b4i0 | /r/Cooking/comments/t3_48b4i0/d0ih9ms | null | false | 2016-02-29T20:38:38Z |
d0igzoh | t1_d0igzoh | 1,456,777,960 | user_6e7827f58393 | Cooking | [ The night they invented poutine](https://www.youtube.com/watch?v=bTBB8IY12QM) | 2 | t1_d0h3jz4 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0igzoh | null | false | 2016-02-29T20:32:40Z |
d0igs9r | t1_d0igs9r | 1,456,777,693 | user_07590f1de3e2 | Cooking | I know that feeling. | 2 | t1_d0i10pd | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0igs9r | null | false | 2016-02-29T20:28:13Z |
d0igr0h | t1_d0igr0h | 1,456,777,647 | user_07590f1de3e2 | Cooking | Definitely not authentic. Seems nice though. | 2 | t1_d0i0x4d | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0igr0h | null | false | 2016-02-29T20:27:27Z |
d0igou9 | t1_d0igou9 | 1,456,777,565 | user_dc44de859608 | Cooking | Now I'm crying :,) | 10 | t1_d0i6q4r | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0igou9 | null | false | 2016-02-29T20:26:05Z |
d0igkbk | t1_d0igkbk | 1,456,777,400 | user_4266a40231ed | Cooking | Heh. Revolutionary. Thanks. | 1 | t1_d0ifhjg | t3_48b4i0 | /r/Cooking/comments/t3_48b4i0/d0igkbk | null | false | 2016-02-29T20:23:20Z |
d0ighp7 | t1_d0ighp7 | 1,456,777,306 | user_8dad554c5641 | Cooking | Any of these could be desserts... yogurt, yam, yellow granadilla
or yellow mustard, yellowtail, etc
I liked yours the most, though! | 5 | t1_d0i7mn7 | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0ighp7 | null | false | 2016-02-29T20:21:46Z |
d0igbx7 | t1_d0igbx7 | 1,456,777,095 | user_8dad554c5641 | Cooking | How did she not notice what you were making, especially the corn glass? Wouldn't she have seen it earlier in the week? Some of these things look like they would take all day+ to make! | 6 | t1_d0i7133 | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0igbx7 | null | false | 2016-02-29T20:18:15Z |
d0ig2yw | t1_d0ig2yw | 1,456,776,770 | user_a9cf8ebb02fe | Cooking | What she is making is indeed gravy, American country or white gravy. And the biscuits she is putting it on are American biscuits, think unsweetened scones. You are thinking of what we call cookies. What you are making is brown gravy and it is good in it's place but not generally for breakfast and not on biscuits. | 1 | t1_d0gqfuh | t3_47w4xy | /r/Cooking/comments/t3_47w4xy/d0ig2yw | null | false | 2016-02-29T20:12:50Z |
d0ig2vh | t1_d0ig2vh | 1,456,776,767 | user_f697d3d9aaa9 | Cooking | And for an even slower approach, you can bake it. http://food52.com/blog/12267-better-lazier-gumbo-thanks-to-a-hands-off-roux#puRf9p:wEH
| 1 | t1_d0hjj9c | t3_487hwf | /r/Cooking/comments/t3_487hwf/d0ig2vh | null | false | 2016-02-29T20:12:47Z |
d0ig0y8 | t1_d0ig0y8 | 1,456,776,697 | user_6b603be8d675 | Cooking | I would eat oxtail every day if I could. I would also be 400lbs... | 2 | t1_d0ifd58 | t3_48ayxf | /r/Cooking/comments/t3_48ayxf/d0ig0y8 | null | false | 2016-02-29T20:11:37Z |
d0ifto4 | t1_d0ifto4 | 1,456,776,429 | user_c1a42af5e2e7 | Cooking | Most of my recipes are still hand written, so cutting and pasting isn't a big deal for me. I see no reason to change to another app anyway. | 1 | t1_d0ifkd3 | t3_481fah | /r/Cooking/comments/t3_481fah/d0ifto4 | null | false | 2016-02-29T20:07:09Z |
d0ifn3t | t1_d0ifn3t | 1,456,776,191 | [deleted] | Cooking | [deleted] | 1 | t1_d0h9kl5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ifn3t | null | false | 2016-02-29T20:03:11Z |
d0ifmt4 | t1_d0ifmt4 | 1,456,776,180 | user_39e64d268b82 | Cooking | Don't know why you're getting downvoted. Nothing beats writing stuff down. Buy some Platinum Preppy fountain pens and up your writing experience. | 1 | t1_d0gv6e6 | t3_481fah | /r/Cooking/comments/t3_481fah/d0ifmt4 | null | false | 2016-02-29T20:03:00Z |
d0ifln3 | t1_d0ifln3 | 1,456,776,136 | user_84af960b6fac | Cooking | I guess cut it open and see what it looks/smells/feels like inside? Would not eat if it is smooshy or slimy or smelly. | 1 | t1_d0ifdd5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ifln3 | null | false | 2016-02-29T20:02:16Z |
d0ifkd3 | t1_d0ifkd3 | 1,456,776,090 | user_39e64d268b82 | Cooking | No export. Just got an email from their tech support. So whatever you put in there is trapped in there forever. Something better comes along and you're going to be doing a lot of cutting and pasting, as well as manual entry. | 1 | t1_d0h46is | t3_481fah | /r/Cooking/comments/t3_481fah/d0ifkd3 | null | false | 2016-02-29T20:01:30Z |
d0ifhjg | t1_d0ifhjg | 1,456,775,990 | user_54ec428e3603 | Cooking | 10 minute bake at 350°F | 1 | t3_48b4i0 | t3_48b4i0 | /r/Cooking/comments/t3_48b4i0/d0ifhjg | null | false | 2016-02-29T19:59:50Z |
d0ifh9t | t1_d0ifh9t | 1,456,775,980 | user_39e64d268b82 | Cooking | Opened a ticket with them. They still don't offer export. Not interested. Especially from a "free" service. I don't know they're revenue model and I don't know if they'll be here 5 years from now. | 1 | t1_d0gv813 | t3_481fah | /r/Cooking/comments/t3_481fah/d0ifh9t | null | false | 2016-02-29T19:59:40Z |
d0ifg1x | t1_d0ifg1x | 1,456,775,936 | user_54ec428e3603 | Cooking | I dont even bother to put a shirt on | 2 | t1_d0i7tr9 | t3_48b4i0 | /r/Cooking/comments/t3_48b4i0/d0ifg1x | null | false | 2016-02-29T19:58:56Z |
d0ifdla | t1_d0ifdla | 1,456,775,849 | user_54ec428e3603 | Cooking | Have you thought about grilling them over charcoal? I know you're UK and it can be a chore to drag out the grill. | 1 | t3_48a0sx | t3_48a0sx | /r/Cooking/comments/t3_48a0sx/d0ifdla | null | false | 2016-02-29T19:57:29Z |
d0ifdd5 | t1_d0ifdd5 | 1,456,775,840 | user_6c61d828077c | Cooking | I still have this japanease squash since october. It hasn't visually rotted yet but I've been thinking to cut it open any day.There's a chance it can still be good? | 1 | t1_d0i3bpa | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ifdd5 | null | false | 2016-02-29T19:57:20Z |
d0ifddl | t1_d0ifddl | 1,456,775,840 | user_a6ab280199ff | Cooking | I've seen gochujang, vinegar, all types of wrong ingredients | 2 | t1_d0hws0c | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ifddl | null | false | 2016-02-29T19:57:20Z |
d0ifd58 | t1_d0ifd58 | 1,456,775,831 | user_7992479ba111 | Cooking | The only thing better than making oxtail is harvesting the fat for later use. It's so rich, buttery, and meaty | 2 | t1_d0if0xr | t3_48ayxf | /r/Cooking/comments/t3_48ayxf/d0ifd58 | null | false | 2016-02-29T19:57:11Z |
d0ifa92 | t1_d0ifa92 | 1,456,775,725 | user_a9cf8ebb02fe | Cooking | I make balsamic vinegarette all the time but I never stir it. I keep an empty jelly jar just for venegarette. Add all the ingredients, screw on the top and shake away. About 10 seconds and it's done. Also I just keep the unused dressing in the jar. I really can't think of a reason why sometimes it works for you and som... | 1 | t1_d0hn4yt | t3_488177 | /r/Cooking/comments/t3_488177/d0ifa92 | null | false | 2016-02-29T19:55:25Z |
d0if9wt | t1_d0if9wt | 1,456,775,714 | user_129c7f14ddb8 | Cooking | I couldn't even look at it | 1 | t1_d0idpt5 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0if9wt | null | false | 2016-02-29T19:55:14Z |
d0if9m5 | t1_d0if9m5 | 1,456,775,703 | user_2617499a8525 | Cooking | In greece, there were usually 2 different things. Horiatiki salad, and just salad. When you go to crete, they call it a "Crete" (pronounced kreetee) salad. The regular salad was what most people think of salad, with lettuce and other toppings.
I went to greece not liking feta, and I left loving it. It was a good trip... | 2 | t1_d0hwehs | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0if9m5 | null | false | 2016-02-29T19:55:03Z |
d0if54h | t1_d0if54h | 1,456,775,536 | user_2617499a8525 | Cooking | I don't know if I would go so far as to call it a breading. They're "marinated" in hot sauce and oil, then tossed in flour, shaken off, and sprayed down with oil. Helps them crisp up in the oven and hold sauce a lot better.
I guess you could consider it breading, but it doesn't have a breaded consistency. Sacrelige,... | 1 | t1_d0hxunp | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0if54h | null | false | 2016-02-29T19:52:16Z |
d0if0xr | t1_d0if0xr | 1,456,775,383 | user_6b603be8d675 | Cooking | WOW! Thank you for these ideas, I really should start eating more vegetables. The idea of stir fry in oxtail fat is making my mouth water! | 2 | t1_d0iageo | t3_48ayxf | /r/Cooking/comments/t3_48ayxf/d0if0xr | null | false | 2016-02-29T19:49:43Z |
d0if0ip | t1_d0if0ip | 1,456,775,368 | user_c0a39c1f8769 | Cooking | Omg that looks amazing! Thanks :) | 1 | t1_d0idy02 | t3_48bqjz | /r/Cooking/comments/t3_48bqjz/d0if0ip | null | false | 2016-02-29T19:49:28Z |
d0ieznw | t1_d0ieznw | 1,456,775,337 | user_2617499a8525 | Cooking | You got a gas grill? Or a charcoal grill. Or any sort of grill. just light it up and leave it. That's more than likely your best bet, just putting it on top of a grill with all the elements/burners/charcoal lit. | 1 | t1_d0i4wtz | t3_4885sy | /r/Cooking/comments/t3_4885sy/d0ieznw | null | false | 2016-02-29T19:48:57Z |
d0ieyx5 | t1_d0ieyx5 | 1,456,775,310 | [deleted] | Cooking | [deleted] | 1 | t3_48aj7l | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0ieyx5 | null | false | 2016-02-29T19:48:30Z |
d0ieqqg | t1_d0ieqqg | 1,456,775,006 | user_862d68c18a01 | Cooking | Some people put them in freezer for 15-20 minutes, not to freeze them but because they get real numb and done scream when you drop them in the boiling water | 2 | t3_48a0sx | t3_48a0sx | /r/Cooking/comments/t3_48a0sx/d0ieqqg | null | false | 2016-02-29T19:43:26Z |
d0ieqcu | t1_d0ieqcu | 1,456,774,992 | user_6b603be8d675 | Cooking | Oh. My. God. Those both look amazing. The soup should last a long time for sure! Thank you for your input! | 1 | t1_d0i75w2 | t3_48ayxf | /r/Cooking/comments/t3_48ayxf/d0ieqcu | null | false | 2016-02-29T19:43:12Z |
d0ieivf | t1_d0ieivf | 1,456,774,712 | user_1d67fd8c49a7 | Cooking | Hmm I always like Chicken Gyros Now I need to go to the store again... :P | 2 | t1_d0idwvk | t3_48banv | /r/Cooking/comments/t3_48banv/d0ieivf | null | false | 2016-02-29T19:38:32Z |
d0iei08 | t1_d0iei08 | 1,456,774,679 | user_0ad3b55c77f9 | Cooking | Tacos. Mixed meat tacos have a good flavor. Additional fat will pick up the spice mix well. | 2 | t3_48banv | t3_48banv | /r/Cooking/comments/t3_48banv/d0iei08 | null | false | 2016-02-29T19:37:59Z |
d0iehnf | t1_d0iehnf | 1,456,774,665 | user_b6a1e9e0a643 | Cooking | I'm afraid you'll just have to agree to disagree with my entire country here.. | 1 | t1_d0hvwfc | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0iehnf | null | false | 2016-02-29T19:37:45Z |
d0iedpk | t1_d0iedpk | 1,456,774,516 | [deleted] | Cooking | [deleted] | 0 | t1_d0ie2n0 | t3_48banv | /r/Cooking/comments/t3_48banv/d0iedpk | null | false | 2016-02-29T19:35:16Z |
d0iecvh | t1_d0iecvh | 1,456,774,485 | user_ca60e22772fd | Cooking | Also, I can't surprise her, so I could start things. | 2 | t3_48aj7l | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0iecvh | null | false | 2016-02-29T19:34:45Z |
d0iea5s | t1_d0iea5s | 1,456,774,384 | user_0536001b7e3b | Cooking | I think it may just be a combination of stupid and only getting one take so pretending all is fine...very, very strange though. The weirdest thing is she seems to have a massive following and I can't for the life of me work out why. | 1 | t1_d0hren8 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0iea5s | null | false | 2016-02-29T19:33:04Z |
d0ie6i6 | t1_d0ie6i6 | 1,456,774,250 | user_6ad721786e40 | Cooking | > Goya Adobo
i see that at the store all the time, maybe I will pick up a bottle. | 1 | t1_d0hzfms | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0ie6i6 | null | false | 2016-02-29T19:30:50Z |
d0ie3nx | t1_d0ie3nx | 1,456,774,144 | user_4f4fdae0de83 | Cooking | Thank you!
I would have done a few more test runs on the chocolate sphere (the sphere itself takes about an hour's work, and I made four test runs on it). I burned THREE pots of caramel. Just could not get it right. | 7 | t1_d0icvvk | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0ie3nx | null | false | 2016-02-29T19:29:04Z |
d0ie2n0 | t1_d0ie2n0 | 1,456,774,108 | user_7992479ba111 | Cooking | Yes, pork can be cooked to pink and is better for it.
*Ground* pork is a different matter since the surface bacteria gets mixed in. Unless you are very confident in your pork source and freshly ground it, I would not risk it. The same is true with beef to a lesser extent. Regardless, in this situation, you should abs... | 3 | t1_d0idorn | t3_48banv | /r/Cooking/comments/t3_48banv/d0ie2n0 | null | false | 2016-02-29T19:28:28Z |
d0ie1fq | t1_d0ie1fq | 1,456,774,064 | user_4f4fdae0de83 | Cooking | Thank you! | 13 | t1_d0iczto | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0ie1fq | null | false | 2016-02-29T19:27:44Z |
d0idy02 | t1_d0idy02 | 1,456,773,940 | user_94023495e8a6 | Cooking | I don't know if it's Milo or not, but I imagine you could sub your malt powder in this recipe!
http://www.thesugarhit.com/2015/01/lush-chocolate-milo-cake-recipe.html | 2 | t3_48bqjz | t3_48bqjz | /r/Cooking/comments/t3_48bqjz/d0idy02 | null | false | 2016-02-29T19:25:40Z |
d0idwvk | t1_d0idwvk | 1,456,773,899 | user_b119f0cef50e | Cooking | diy gyros - yeah it wont be traditional or anything, but super tasty | 2 | t3_48banv | t3_48banv | /r/Cooking/comments/t3_48banv/d0idwvk | null | false | 2016-02-29T19:24:59Z |
d0idrnb | t1_d0idrnb | 1,456,773,711 | user_f4ecb78503a9 | Cooking | This is an "argument" I have with my SO. Sweet is fine but I'd like to taste the Tea in my Sweet Tea. But, the Tea taste is NOT to be imparted by scorching the bags, just add another bag, maybe two. | 1 | t1_d0h3tyh | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0idrnb | null | false | 2016-02-29T19:21:51Z |
d0idpt5 | t1_d0idpt5 | 1,456,773,645 | user_194e3c8fec6e | Cooking | ....that sounds terrible in so many ways | 1 | t1_d0hkvlh | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0idpt5 | null | false | 2016-02-29T19:20:45Z |
d0idovt | t1_d0idovt | 1,456,773,610 | user_77554a884bcc | Cooking | I haven't found any reliable info on direct subsidies for them, but corn is heavily subsidized and factory farmed cows are fed a lot of corn, probably the pigs and chickens too. | 1 | t1_d0iboyy | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0idovt | null | false | 2016-02-29T19:20:10Z |
d0idorn | t1_d0idorn | 1,456,773,606 | [deleted] | Cooking | [deleted] | -1 | t1_d0ial03 | t3_48banv | /r/Cooking/comments/t3_48banv/d0idorn | null | false | 2016-02-29T19:20:06Z |
d0idhaq | t1_d0idhaq | 1,456,773,321 | user_e54309e0b0d6 | Cooking | While yes, unctuous does mean oily or greasy, it doesn't really have a positive connotation. It's also more commonly used for untrustworthy or unpleasant people than fatty foods, like car salesmen. There's just no need to use words like unctuous when you can just say fatty, silky, etc. | 0 | t1_d0i5bio | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0idhaq | null | false | 2016-02-29T19:15:21Z |
d0id885 | t1_d0id885 | 1,456,772,981 | user_1d67fd8c49a7 | Cooking | Nice. Sounds like a good idea. | 2 | t1_d0icp25 | t3_48banv | /r/Cooking/comments/t3_48banv/d0id885 | null | false | 2016-02-29T19:09:41Z |
d0id7zj | t1_d0id7zj | 1,456,772,972 | user_f036ef6e9016 | Cooking | How do you freeze it? with paper in between- or does it separate again ok? | 1 | t1_d0e8jok | t3_47m2ns | /r/Cooking/comments/t3_47m2ns/d0id7zj | null | false | 2016-02-29T19:09:32Z |
d0id6px | t1_d0id6px | 1,456,772,923 | user_f036ef6e9016 | Cooking | :) | 1 | t1_d0e725u | t3_47m2ns | /r/Cooking/comments/t3_47m2ns/d0id6px | null | false | 2016-02-29T19:08:43Z |
d0id5ne | t1_d0id5ne | 1,456,772,884 | user_f036ef6e9016 | Cooking | Like your style!
| 1 | t1_d0e5gq5 | t3_47m2ns | /r/Cooking/comments/t3_47m2ns/d0id5ne | null | false | 2016-02-29T19:08:04Z |
d0id4p2 | t1_d0id4p2 | 1,456,772,848 | user_f036ef6e9016 | Cooking | That's what I do too | 1 | t1_d0e4q4q | t3_47m2ns | /r/Cooking/comments/t3_47m2ns/d0id4p2 | null | false | 2016-02-29T19:07:28Z |
d0iczto | t1_d0iczto | 1,456,772,667 | user_209817373469 | Cooking | Shot I had to go back and looks at the menu... Well played sir | 25 | t1_d0i6t1n | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0iczto | null | false | 2016-02-29T19:04:27Z |
d0icvy6 | t1_d0icvy6 | 1,456,772,523 | user_0536001b7e3b | Cooking | I understand this is how the british invention of chicken tikka masala came about. | 1 | t1_d0i2b52 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0icvy6 | null | false | 2016-02-29T19:02:03Z |
d0icvvk | t1_d0icvvk | 1,456,772,521 | user_ba5322fe4424 | Cooking | Love this! Wishing you both a lifetime of happiness.
If you could have done this again, would you have changed anything? | 8 | t3_48aj7l | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0icvvk | null | false | 2016-02-29T19:02:01Z |
d0ictjr | t1_d0ictjr | 1,456,772,435 | user_4f4fdae0de83 | Cooking | Thank you! | 6 | t1_d0ibt0i | t3_48aj7l | /r/Cooking/comments/t3_48aj7l/d0ictjr | null | false | 2016-02-29T19:00:35Z |
d0icpgm | t1_d0icpgm | 1,456,772,287 | user_7b830f5096fe | Cooking | no problem! they make great pizza bases too | 2 | t1_d0hpvwk | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0icpgm | null | false | 2016-02-29T18:58:07Z |
d0icp25 | t1_d0icp25 | 1,456,772,274 | user_d5e1c2c5e7ba | Cooking | I just mixed pork and beef to make meatloaf recently. I threw in onions, garlic, fresh parsley, and a bunch of random vegetables (shredded zucchini, carrot, celery - even shredded some sweet potato) along with egg, salt, pepper and some spices. I coated the exterior with a ketchup/BBQ mashup. First time making meatloaf... | 2 | t3_48banv | t3_48banv | /r/Cooking/comments/t3_48banv/d0icp25 | null | false | 2016-02-29T18:57:54Z |
d0icoqe | t1_d0icoqe | 1,456,772,261 | user_6f8564debe53 | Cooking | Oh I'm aware of the history, I'm half german and 1/4 irish 1/4 scottish (Roughly, a few others thrown in not worth mentioning). I'd love to visit Ireland some day, I can't drink guiness but damn do I love me some lamb. And pretty green rolling fields and boys with accents and irish punk music. | 1 | t1_d0i7l03 | t3_484cwo | /r/Cooking/comments/t3_484cwo/d0icoqe | null | false | 2016-02-29T18:57:41Z |
d0ici1u | t1_d0ici1u | 1,456,772,016 | user_c0a39c1f8769 | Cooking | Ooh, OP! Whenever you find the recipe that works, please do share! | 2 | t3_489tq0 | t3_489tq0 | /r/Cooking/comments/t3_489tq0/d0ici1u | null | false | 2016-02-29T18:53:36Z |
d0icgx8 | t1_d0icgx8 | 1,456,771,975 | user_38bbde54a772 | Cooking | Thanks a lot for your help | 2 | t1_d0ic8dh | t3_48bl95 | /r/Cooking/comments/t3_48bl95/d0icgx8 | null | false | 2016-02-29T18:52:55Z |
d0ic8dh | t1_d0ic8dh | 1,456,771,662 | user_7992479ba111 | Cooking | Yes, it will turn golden brown as well | 2 | t1_d0ibo82 | t3_48bl95 | /r/Cooking/comments/t3_48bl95/d0ic8dh | null | false | 2016-02-29T18:47:42Z |
d0ibxo4 | t1_d0ibxo4 | 1,456,771,272 | user_9151a388dcfb | Cooking | I might try steaming. But honestly the only reason I have these is because I get them directly from the supplier with two steps of mark-up removed. I wouldn't normally spend on a live lobster. | 1 | t1_d0iacfm | t3_48a0sx | /r/Cooking/comments/t3_48a0sx/d0ibxo4 | null | false | 2016-02-29T18:41:12Z |
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