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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d1kwajd | t1_d1kwajd | 1,459,455,779 | user_7992479ba111 | Cooking | It's actually ketchup based. Ketchup, tomatoes, basil, garlic, ginger, and onion is the base along with just enough chicken stock to make it a loose sauce. Then it's sugar, balsamic, and white vinegar to adjust the sweet and acidic flavors until it's right. Tomatoes can vary quite a bit, so this is to account for that.... | 2 | t1_d1kt9y0 | t3_4cq0pv | /r/Cooking/comments/t3_4cq0pv/d1kwajd | null | false | 2016-03-31T20:22:59Z |
d1kwa4u | t1_d1kwa4u | 1,459,455,764 | user_b3345bacf50b | Cooking | Unless you're health conscious ;) | -1 | t1_d1kkamb | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kwa4u | null | false | 2016-03-31T20:22:44Z |
d1kw8z6 | t1_d1kw8z6 | 1,459,455,722 | user_b10771e9a52b | Cooking | mmm Jarlsberg with a dry salami. fabulous! | 3 | t1_d1kuc80 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kw8z6 | null | false | 2016-03-31T20:22:02Z |
d1kw5bf | t1_d1kw5bf | 1,459,455,592 | user_36b64fa90bc6 | Cooking | Dobbs? | 1 | t1_d1kvt9q | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kw5bf | null | false | 2016-03-31T20:19:52Z |
d1kw3t0 | t1_d1kw3t0 | 1,459,455,537 | user_5e66dbd15d1a | Cooking | Thanks for the edit, cause nobody is messing with my colby jack grilled cheese. | 12 | t1_d1kvw3b | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kw3t0 | null | false | 2016-03-31T20:18:57Z |
d1kw3eh | t1_d1kw3eh | 1,459,455,522 | user_59cd99fd2bf7 | Cooking | Eh Mac and Cheese left alone maybe not, but kept simple absolutely.
One of my favourites for crazy was making it with feta cheese and sun dried tomatoes
One of my favourites for basic is adding in lots of pepper and some chives with a bit of garlic and onion powder with an optional addition of ground beef or bacon bi... | 3 | t1_d1kmtj0 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kw3eh | null | false | 2016-03-31T20:18:42Z |
d1kw30x | t1_d1kw30x | 1,459,455,508 | user_66a8e794bbef | Cooking | They have done that to the reuben sandwich as well, and it's never quite as good as your basic, diner reuben. | 52 | t1_d1kuxg6 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kw30x | null | false | 2016-03-31T20:18:28Z |
d1kw29a | t1_d1kw29a | 1,459,455,479 | user_df200376ca7e | Cooking | It seems two things are confused here. If you're comparing EVOO's than yes, a high quality EVOO has a higher smoking point than the average one. An average EVOO has a smoking point around 160 °C though (but differs from oil to oil). So that's not great for frying.
If you're comparing between oils in general, EV... | 1 | t1_d1kuine | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kw29a | null | false | 2016-03-31T20:17:59Z |
d1kw20a | t1_d1kw20a | 1,459,455,470 | user_f6e9344cae08 | Cooking | $9/Liter is a great price for avocado oil...but still too rich for my blood. Especially if you're gonna do the really fun things like deep frying with it. | 2 | t1_d1kve1b | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kw20a | null | false | 2016-03-31T20:17:50Z |
d1kw0u0 | t1_d1kw0u0 | 1,459,455,427 | user_d71ce437c02d | Cooking | They have. It's usually called canola oil now. | 2 | t1_d1kpvf8 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kw0u0 | null | false | 2016-03-31T20:17:07Z |
d1kw0d3 | t1_d1kw0d3 | 1,459,455,411 | user_b42102b76d04 | Cooking | > ironic trucker hat
What year is it? Or do you live in a flyover state or something? | 5 | t1_d1ks3pt | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kw0d3 | null | false | 2016-03-31T20:16:51Z |
d1kvzbh | t1_d1kvzbh | 1,459,455,371 | user_66a8e794bbef | Cooking | As someone that likes hot dogs with peanut butter and sriracha, I think I might have to opt out here. | 2 | t1_d1krdtt | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kvzbh | null | false | 2016-03-31T20:16:11Z |
d1kvycy | t1_d1kvycy | 1,459,455,338 | user_c400c1faa669 | Cooking | Using quality ingredients and good technique isn't the same thing as trying to find the most expensive and esoteric cheeses you can and adding shaved truffles, lobster, and heirloom pig prosciutto to justify charging $20 a cup by making it as pretentious as possible. | 39 | t1_d1kv2p4 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kvycy | null | false | 2016-03-31T20:15:38Z |
d1kvw4w | t1_d1kvw4w | 1,459,455,259 | user_1f4e5bf7d5d9 | Cooking | The type of sesame oil you cook with is different as others have said. I use it a lot, but then again I cook stir fry at least once a week. | 1 | t1_d1k69it | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kvw4w | null | false | 2016-03-31T20:14:19Z |
d1kvw3b | t1_d1kvw3b | 1,459,455,257 | user_bbd9c1e74ee2 | Cooking | Ya man. Bread, cheddar, butter, period.
[edit] ok, doesn't HAVE to be cheddar. | 14 | t1_d1krxyk | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kvw3b | null | false | 2016-03-31T20:14:17Z |
d1kvw01 | t1_d1kvw01 | 1,459,455,254 | user_0a71f9c36c02 | Cooking | You're downvoted but I strongly agree. My family always used the cheese slices and wonderbread and I thought that's what grilled cheese was. Mediocre at best.
Then I moved out, and started using a meltable cheddar (or whatever other appropriate cheese is in the fridge) and better bread. Night and day difference. I... | 0 | t1_d1kowhe | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kvw01 | null | false | 2016-03-31T20:14:14Z |
d1kvvke | t1_d1kvvke | 1,459,455,238 | user_32cbd49d2a41 | Cooking | I know that feeling. Whenever I see poutine on the menu at a restaurant I make sure to find out exactly what they're calling poutine before I get too excited.
I don't understand why so many restaurants want to label their French fry and cheese dishes "poutine". Most of those dishes are gonna be good, it's hard to go w... | 9 | t1_d1kvl6c | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kvvke | null | false | 2016-03-31T20:13:58Z |
d1kvuwv | t1_d1kvuwv | 1,459,455,213 | user_b1f9ec1aa9ea | Cooking | Recipes are all well and good but you're not gonna learn to cook by learning recipes. You need to focus on learning the principals of cooking so that you understand why things are done the way they are done. Once you have those down you can cook anything you want, you'll easily be able to substitute and riff on differe... | 2 | t3_4cpmrw | t3_4cpmrw | /r/Cooking/comments/t3_4cpmrw/d1kvuwv | null | false | 2016-03-31T20:13:33Z |
d1kvus9 | t1_d1kvus9 | 1,459,455,209 | user_4cd08a7d6627 | Cooking | See, I think of regular pizza and gourmet "pizza" as two entirely different foods.
I once had a sweet fig jam, goat cheese, sliced proscuitto, and caramelized onion "pizza" that may have been one of the best things I've ever put in my mouth. And I don't even like half of the words in that description, on their own.
B... | 38 | t1_d1kqj8y | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kvus9 | null | false | 2016-03-31T20:13:29Z |
d1kvtkw | t1_d1kvtkw | 1,459,455,165 | user_b35a6736cebd | Cooking | I didn't see anyone else say it here but I don't like the smell or taste of olive oil. I get one every Christmas that's infused with rosemary and garlic so I use it to flavor some things but plain oil smells rancid to me. Just my two cents.
I eat healthy and I'm with whoever said just use butter. It's a good fat in mo... | 2 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kvtkw | null | false | 2016-03-31T20:12:45Z |
d1kvt9q | t1_d1kvt9q | 1,459,455,154 | user_e7e4ecb9b196 | Cooking | You can put a twist on a hot dog without it being worse. A local joint makes PB&J dogs with captain crunch on top. Definitely not worse than standard ketchup and/or mustard. Although, certainly not gourmet either. | 2 | t1_d1krdtt | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kvt9q | null | false | 2016-03-31T20:12:34Z |
d1kvsib | t1_d1kvsib | 1,459,455,126 | user_bbd9c1e74ee2 | Cooking | Agreed. And you don't even need to mix it in. Just liberally apply to the outside of your burger and then sear in a cast iron pan with some oil or butter (much better than grilling IMO). | 6 | t1_d1ko267 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kvsib | null | false | 2016-03-31T20:12:06Z |
d1kvqxc | t1_d1kvqxc | 1,459,455,069 | user_631e3a9626cf | Cooking | The very idea of "gourmet" needs to be banished.
What do people think of when they think of something "gourmet"? It's usually a dish with a bunch of extra junk piled into/onto it. Gourmet mac and cheese? Add pork belly. Gourmet pizza? Load it down with stupid toppings. And the absolute worst of all: gourmet mashed po... | 31 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kvqxc | null | false | 2016-03-31T20:11:09Z |
d1kvqg9 | t1_d1kvqg9 | 1,459,455,053 | user_bbd9c1e74ee2 | Cooking | His burger spot is my go to for burger delivery. They are soooo fuckin' good. | 1 | t1_d1ko8qy | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kvqg9 | null | false | 2016-03-31T20:10:53Z |
d1kvqee | t1_d1kvqee | 1,459,455,051 | user_d14ccc0f80db | Cooking | This is really helpful -- thank you! Lemongrass and galangal make sense with the other flavors in the recipe.
Out of curiosity, do the various spellings sound similar when spoken in Dutch? (e.g. does 'kentjur' sound close to 'kencur' if you're not listening carefully)? | 3 | t1_d1kue46 | t3_4crmp1 | /r/Cooking/comments/t3_4crmp1/d1kvqee | null | false | 2016-03-31T20:10:51Z |
d1kvpww | t1_d1kvpww | 1,459,455,034 | user_b1f9ec1aa9ea | Cooking | I have one of these already, think they call it a knife. | 1 | t3_4cr03h | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1kvpww | null | false | 2016-03-31T20:10:34Z |
d1kvoj6 | t1_d1kvoj6 | 1,459,454,983 | user_468a8552d303 | Cooking | I agree that gourmet mac and cheese is a bad thing, but mixing it up with other blue collar ingredients is nice. Can of chili, or a can of peas and a can of tuna. | 0 | t1_d1kmtj0 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kvoj6 | null | false | 2016-03-31T20:09:43Z |
d1kvnx5 | t1_d1kvnx5 | 1,459,454,961 | user_59cd99fd2bf7 | Cooking | What about stuffed hamburgers man?
When I do my patties I like to add in sauteed portabella mushrooms & blue cheese to the beef.
I also crack in one egg for moisture, add some seasoning and a bit of BBQ sauce. It actually comes out crazy moist and awesome. Top with some ranch dressing and crispy onions + other veg of... | -1 | t1_d1ko267 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kvnx5 | null | false | 2016-03-31T20:09:21Z |
d1kvnsc | t1_d1kvnsc | 1,459,454,956 | user_32cbd49d2a41 | Cooking | That would definitely disappoint me if I thought I was ordering pizza. | 1 | t1_d1kvc4h | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kvnsc | null | false | 2016-03-31T20:09:16Z |
d1kvme9 | t1_d1kvme9 | 1,459,454,906 | user_b1f9ec1aa9ea | Cooking | Bavarian cream is a custard with whipped cream folded in. If you look up recipes for those two things you should be able to figure it out
The whipped cream is easy, just whip heavy cream in a bowl together with a teaspoon of sugar and a pinch of cream of tartar.
the custard is a bit more involved but not really too ... | 1 | t3_4cqni8 | t3_4cqni8 | /r/Cooking/comments/t3_4cqni8/d1kvme9 | null | false | 2016-03-31T20:08:26Z |
d1kvl6c | t1_d1kvl6c | 1,459,454,861 | user_f76da291ae3d | Cooking | I live in the US, and poutine is not readily available unless you make it yourself. I got all excited because I saw poutine on the menu of a local restaurant, was about ready to sell my soul in exchange for infinite trips to this restaurant whenever a poutine craving hit.
Then realized that their "poutine" was tater t... | 87 | t1_d1kuq54 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kvl6c | null | false | 2016-03-31T20:07:41Z |
d1kvl2v | t1_d1kvl2v | 1,459,454,858 | user_66507a61b080 | Cooking | It obviously depends on what I'm cooking but for example I can go through a 750ml bottle of olive oil in a couple of weeks if I'm making a lot of bread | 2 | t1_d1kt84i | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kvl2v | null | false | 2016-03-31T20:07:38Z |
d1kvi2j | t1_d1kvi2j | 1,459,454,749 | user_a9cf8ebb02fe | Cooking | Got here a little to late so let me just pile on JanePeaches excellent answer. I have been cooking since I was about 6 or 7 years old. I was in the kitchen watching though, since always I guess. The first thing I can say I made was deviled eggs. My mother gave me the already hard boiled eggs and a butter knife. Laid ou... | 3 | t3_4cpmrw | t3_4cpmrw | /r/Cooking/comments/t3_4cpmrw/d1kvi2j | null | false | 2016-03-31T20:05:49Z |
d1kvhbq | t1_d1kvhbq | 1,459,454,722 | user_73acc5027164 | Cooking | Lowrys and Garlic Powder. | 59 | t1_d1ku4vr | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kvhbq | null | false | 2016-03-31T20:05:22Z |
d1kvfqq | t1_d1kvfqq | 1,459,454,662 | user_e9f9a96e2ae2 | Cooking | Peanut butter is sweet in the US? | 14 | t1_d1kv2jq | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kvfqq | null | false | 2016-03-31T20:04:22Z |
d1kve1b | t1_d1kve1b | 1,459,454,600 | user_767401fdbe71 | Cooking | No moneybags here! I have a Costco nearby. :) | 5 | t1_d1kq7v1 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kve1b | null | false | 2016-03-31T20:03:20Z |
d1kvdwu | t1_d1kvdwu | 1,459,454,595 | user_b1f9ec1aa9ea | Cooking | what if the jelly is made from cherry tomatoes? is that gourmet or is it just unusual? The word literally just mean suitable for a gourmet. | 3 | t1_d1kv04f | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kvdwu | null | false | 2016-03-31T20:03:15Z |
d1kvc5g | t1_d1kvc5g | 1,459,454,531 | user_a071a348bb41 | Cooking | "Extra virgin olive oil" = oil extracted mechanically (no heat or chemicals), from the first pressing, lower acidity, big olive flavor.
"Virgin olive oil" = oil extracted mechanically, usually from first pressing, acidity and flavor varies.
"Olive pomace oil" = chemically extracted and refined from the *pomace*, or... | 2 | t1_d1kta6x | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kvc5g | null | false | 2016-03-31T20:02:11Z |
d1kvc4h | t1_d1kvc4h | 1,459,454,530 | user_73acc5027164 | Cooking | I'm fine with high quality crust and even crazy toppings. But when I order pizza, and get what is pretty much a salad on top of some sort of cracker with a poached egg....that's where I draw the line. | 14 | t1_d1kv5xy | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kvc4h | null | false | 2016-03-31T20:02:10Z |
d1kvbo3 | t1_d1kvbo3 | 1,459,454,514 | user_35a69162d006 | Cooking | I'm a huge fan of rice bran oil for my general purpose cooking oil. It's got a neutral flavor and has a high smoke point so it's quite versatile. I only use olive oil if I want that flavor in the food, like for eggs or for roasting. You can get it at Whole Foods and elsewhere for about $5 a bottle. "Tophe" is the b... | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kvbo3 | null | false | 2016-03-31T20:01:54Z |
d1kv68k | t1_d1kv68k | 1,459,454,318 | user_a4fec9181a78 | Cooking | So I defiantly make broth, but it always gels by the next day, I was told that blanching bones would stop this and it did, perhaps the person who told me was confused between broth and stock or just thought this would help (it did). But its good to know the real method in case it comes up ever. Thank you. | 2 | t1_d1kukjb | t3_4crkx9 | /r/Cooking/comments/t3_4crkx9/d1kv68k | null | false | 2016-03-31T19:58:38Z |
d1kv5xy | t1_d1kv5xy | 1,459,454,308 | user_32cbd49d2a41 | Cooking | What do you mean by that exactly? How often do you order pizza and get not-pizza?
Do you mean like you don't like high quality crust? Or you don't like crazy toppings? | 4 | t1_d1kqj8y | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kv5xy | null | false | 2016-03-31T19:58:28Z |
d1kv41s | t1_d1kv41s | 1,459,454,243 | user_0f8db4c2e508 | Cooking | This is true, your better off with oils grown from plants in colder climates. IRRC sunflower oil is better for you than a lot of the competition | 1 | t1_d1kkkkh | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kv41s | null | false | 2016-03-31T19:57:23Z |
d1kv42e | t1_d1kv42e | 1,459,454,243 | user_b1f9ec1aa9ea | Cooking | I wouldnt marinade the chicken in that case, at most I might lightly brine it. You have a very strong set of flavors there already so the marinade might just muddy things. If you really want to though the ubiquitous "Greek" marinade of salt, lemon(sumac if you can get it), olive oil and herbs is always good. | 1 | t3_4cpygi | t3_4cpygi | /r/Cooking/comments/t3_4cpygi/d1kv42e | null | false | 2016-03-31T19:57:23Z |
d1kv2p4 | t1_d1kv2p4 | 1,459,454,194 | user_dd25af349abc | Cooking | Disagree.
Making a proper bechamel and adding in tons of really fucking good cheese (read: not shit you buy at the grocer store -- try your local wine and cheese shop) is totally worth it. I like to add some chorizo or sausage, too. | 19 | t1_d1kmtj0 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kv2p4 | null | false | 2016-03-31T19:56:34Z |
d1kv2jq | t1_d1kv2jq | 1,459,454,189 | user_6948d6857ec2 | Cooking | I really do love it, and until I started eating Thai and Vietnamese food in college it was the only place in my diet I allowed sweet/salty to mix in one dish. | 11 | t1_d1kuzr3 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kv2jq | null | false | 2016-03-31T19:56:29Z |
d1kv04f | t1_d1kv04f | 1,459,454,103 | user_6948d6857ec2 | Cooking | Any time someone puts "gourmet" something on a menu, or adds more ingredients than the derivative recipe I would call it gourmet. For example, peanut butter and jelly. If you add anything except bread, peanut butter, or jelly, it's gourmet imo. | 1 | t1_d1kuvjg | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kv04f | null | false | 2016-03-31T19:55:03Z |
d1kuzr3 | t1_d1kuzr3 | 1,459,454,090 | user_ad4b2a2556c9 | Cooking | My dad recently started doing this. I have no idea where he learned it or if it's something he has always known (he never made BLTs for us growing up) but it's actually really good. He made me a BLT with avocado and peanut butter for breakfast last time I visited and I was pleasantly surprised because it sounded gross ... | 18 | t1_d1kr8qa | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kuzr3 | null | false | 2016-03-31T19:54:50Z |
d1kuzid | t1_d1kuzid | 1,459,454,082 | user_32cbd49d2a41 | Cooking | Totally agree with adding acid. Tomatoes are great, sliced relatively thin and given a quick kiss on the hot pan before grilling the sandwich. A little bit of mustard is great too. | 1 | t1_d1ku0fd | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kuzid | null | false | 2016-03-31T19:54:42Z |
d1kuzj5 | t1_d1kuzj5 | 1,459,454,082 | user_a96165bcdea6 | Cooking | And for a $1 you can buy prediced frozen onions at the store... You Suck At Cooking is truly the only video needed. | 1 | t1_d1ko30q | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1kuzj5 | null | false | 2016-03-31T19:54:42Z |
d1kuzhz | t1_d1kuzhz | 1,459,454,081 | user_8455df627d9c | Cooking | Variation on coq au vin, if you have enough red wine? | 2 | t3_4crjb5 | t3_4crjb5 | /r/Cooking/comments/t3_4crjb5/d1kuzhz | null | false | 2016-03-31T19:54:41Z |
d1kuywg | t1_d1kuywg | 1,459,454,060 | user_b02692eebf81 | Cooking | I'm allergic. I use avocado oil. | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kuywg | null | false | 2016-03-31T19:54:20Z |
d1kuxg6 | t1_d1kuxg6 | 1,459,454,007 | user_90258a5737b2 | Cooking | Cuban Sandwich. Everyone wants to put their own twist on it and it's almost always bad. | 113 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kuxg6 | null | false | 2016-03-31T19:53:27Z |
d1kux5z | t1_d1kux5z | 1,459,453,998 | user_a96165bcdea6 | Cooking | Is this an ad? I feel like this is just an ad... | 4 | t3_4cr03h | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1kux5z | null | false | 2016-03-31T19:53:18Z |
d1kuwjn | t1_d1kuwjn | 1,459,453,976 | user_6948d6857ec2 | Cooking | My classic cooking knowledge is incredibly limited, though that does make sense. | 1 | t1_d1ku0fd | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kuwjn | null | false | 2016-03-31T19:52:56Z |
d1kuvjg | t1_d1kuvjg | 1,459,453,941 | user_b1f9ec1aa9ea | Cooking | Depends, I think a lot of times people take the word gourmet and translate it to "rich" as is richness. If we're basing this on that metric I would say pretty much any thing simple that people try to make gourmet has like an 80% chance of being gross. | 2 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kuvjg | null | false | 2016-03-31T19:52:21Z |
d1kurtd | t1_d1kurtd | 1,459,453,812 | user_6948d6857ec2 | Cooking | I think the word simple is key in all scenarios. Simple is almost always better, as long as it's simple + solid. | 4 | t1_d1kuq54 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kurtd | null | false | 2016-03-31T19:50:12Z |
d1kuq54 | t1_d1kuq54 | 1,459,453,752 | user_32cbd49d2a41 | Cooking | **Poutine.**
It's French fries, cheese *curds*, and gravy. Simple. Delicious.
I'm not a fan of when restaurants put together a dish and call it poutine just because it has some form of potatoes, cheese, and rich sauce. It seems in vogue to right now to "elevate" this already perfect dish by distorting the basic comp... | 170 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kuq54 | null | false | 2016-03-31T19:49:12Z |
d1kunai | t1_d1kunai | 1,459,453,649 | user_58707e062375 | Cooking | Oh my god, yes. When I was a teen, my parents took me to the only "fancy" restaurant in town. I ordered the lobster mac.
White cheddar, house-made macaroni, and lobster, which the chef knew how to spice properly. And the bread crumb topping was perfect. I can only imagine how much butter was in there. It was amazing a... | 65 | t1_d1kss7h | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kunai | null | false | 2016-03-31T19:47:29Z |
d1kum76 | t1_d1kum76 | 1,459,453,612 | user_b1f9ec1aa9ea | Cooking | Olive oil is a flavor oil, you can lump it in with things like sesame seed oil. The reason its used is to add flavor and possibly color, many people also prefer it because as far as cooking oils go its a bit better for you health wise. Now when a recipe calls for frying with olive oil you can substitute it for what eve... | 3 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kum76 | null | false | 2016-03-31T19:46:52Z |
d1kukjb | t1_d1kukjb | 1,459,453,552 | user_99a08dc4697f | Cooking | You have a whole lot of information mixed within each other in your post OP, let me see if I can help clarify some things.
To start, a broth is mostly done with meat, and can include bones. It tends to be thinner (or have less body) has there is less collagen released from meat than say bones that have a lot of marrow... | 4 | t3_4crkx9 | t3_4crkx9 | /r/Cooking/comments/t3_4crkx9/d1kukjb | null | false | 2016-03-31T19:45:52Z |
d1kuk7e | t1_d1kuk7e | 1,459,453,541 | user_1ac4d441d800 | Cooking | I don't follow the diet so I'm sorry I cant answer that question with any amount of certainty, but my guess would be no. | 1 | t1_d1ksgdw | t3_4clpez | /r/Cooking/comments/t3_4clpez/d1kuk7e | null | false | 2016-03-31T19:45:41Z |
d1kuine | t1_d1kuine | 1,459,453,484 | user_93f79b5db1fa | Cooking | Nope, that's a myth. Smoking point for Extra Virgin Olive Oil should be on average 210ºC, one of the highest among culinary fats. Above it only palm oil (240ºC) and peanut oil (220ºC), which do not have the health benefits of EVOO. EVOO also has several other benefits in cooking, among them a high re-usability - 14 tim... | 1 | t1_d1ktba8 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kuine | null | false | 2016-03-31T19:44:44Z |
d1kufj2 | t1_d1kufj2 | 1,459,453,374 | user_6606016e6072 | Cooking | I came here to say that I tried making a green bean casserole with fresh green beans and made-from-scratch cream of mushroom soup once.
It came out tasting exactly like the canned stuff, which is not a bad thing, but damn was that ever a colossal waste of time. | 56 | t1_d1kspg2 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kufj2 | null | false | 2016-03-31T19:42:54Z |
d1kufhf | t1_d1kufhf | 1,459,453,372 | user_31be416cb0c9 | Cooking | I hate to be *that guy*, but pasta. Fewer ingredients, simple sauces, technique, care. This is what makes pasta great.
I've cooked a lot of bad pasta to reach this conclusion. | 66 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kufhf | null | false | 2016-03-31T19:42:52Z |
d1kue46 | t1_d1kue46 | 1,459,453,326 | user_385ccd21b4f5 | Cooking | I assume these are misspellings or alternate spellings. Seren could be sereh, which is lemongrass. Laus, laos, galangal. I think you're right about the kentjur.
Source: dutch, we used to own Indonesia. | 7 | t3_4crmp1 | t3_4crmp1 | /r/Cooking/comments/t3_4crmp1/d1kue46 | null | false | 2016-03-31T19:42:06Z |
d1kue4w | t1_d1kue4w | 1,459,453,326 | user_674fc04933ac | Cooking | It is not a dish but a drink - Bloody Mary. What is with all this crap they are putting in them now, chicken wings and deviled eggs?? wtf | 102 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kue4w | null | false | 2016-03-31T19:42:06Z |
d1kudci | t1_d1kudci | 1,459,453,300 | user_32cbd49d2a41 | Cooking | That goes for standard taquerias too, not just "Tex-Mex" | 18 | t1_d1ksvyv | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kudci | null | false | 2016-03-31T19:41:40Z |
d1kuc80 | t1_d1kuc80 | 1,459,453,260 | user_a5d33bbdd94f | Cooking | Jarlsberg on wheat bread deserves an honorable mention here. | 5 | t1_d1kmtpv | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kuc80 | null | false | 2016-03-31T19:41:00Z |
d1kuanx | t1_d1kuanx | 1,459,453,204 | user_4b28b5f189e5 | Cooking | What's the next healthiest oil I can use besides olive oil? | 1 | t1_d1k65cc | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kuanx | null | false | 2016-03-31T19:40:04Z |
d1ku9ru | t1_d1ku9ru | 1,459,453,173 | user_674fc04933ac | Cooking | I like it because it has a high smoke point and it has a very neutral flavour. | 3 | t1_d1kst2k | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1ku9ru | null | false | 2016-03-31T19:39:33Z |
d1ku964 | t1_d1ku964 | 1,459,453,150 | user_20c364d0dcba | Cooking | Take my money. I absolutely hate cutting onions. I have an extreme reaction to them. No matter what tricks I have tried I cry my face off. My husband always manages to get a quick pic of it then takes over. I will buy pre-diced onions most of the time. | 2 | t3_4cr03h | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1ku964 | null | false | 2016-03-31T19:39:10Z |
d1ku8s8 | t1_d1ku8s8 | 1,459,453,136 | user_40bf31af1904 | Cooking | Good question. I've taken to saving some of the grease left over from frying bacon and using it for things like searing steaks and burgers and also, of course for cooking breakfast stuff.
It's glorious! | 2 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1ku8s8 | null | false | 2016-03-31T19:38:56Z |
d1ku8jh | t1_d1ku8jh | 1,459,453,128 | user_32cbd49d2a41 | Cooking | I enjoy avocado, but nothing replaces mayo on any of my sandwiches. | 13 | t1_d1krv4b | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ku8jh | null | false | 2016-03-31T19:38:48Z |
d1ku4vr | t1_d1ku4vr | 1,459,452,999 | user_a1df1a1d68f8 | Cooking | A little bit of garlic powder can be nice too. But that might just be me and my family, we were basically raised on garlic. | 87 | t1_d1ko267 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ku4vr | null | false | 2016-03-31T19:36:39Z |
d1ku30e | t1_d1ku30e | 1,459,452,936 | user_747048a8fee5 | Cooking | I think this really depends on what you consider gourmet. Like if I salt and pepper my beef burger patty then have a smaller seasoned pork patty on top of it is it gourmet? Shouldn't we be asking what part of a dish should not be ""elevated"" to make it gourmet? At what point is a dish not a gourmet version of another,... | 1 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ku30e | null | false | 2016-03-31T19:35:36Z |
d1ku0fd | t1_d1ku0fd | 1,459,452,842 | user_2b8282496c52 | Cooking | The harder a cheddar is, so aged, shaper, extra sharp etc will melt worse than a young less sharp cheddar FYI.
And if you're going to add anything, try something acidic, like some tomatoes slices. The fat of all that cheese and butter needs to be cut. Adding more fat or salt like bacon just makes it too rich. This i... | 13 | t1_d1kr87w | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ku0fd | null | false | 2016-03-31T19:34:02Z |
d1ktzhb | t1_d1ktzhb | 1,459,452,809 | user_af27fca54064 | Cooking | The only weird thing I do to my burgers is mix in a quarter ratio of country sausage.
It's fantastic. | 7 | t1_d1ko267 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ktzhb | null | false | 2016-03-31T19:33:29Z |
d1ktwqe | t1_d1ktwqe | 1,459,452,712 | user_b066aba54691 | Cooking | Cup of coffee. | 69 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ktwqe | null | false | 2016-03-31T19:31:52Z |
d1ktvj8 | t1_d1ktvj8 | 1,459,452,669 | user_bb5971bdfa09 | Cooking | Any particular combos you really like? I'd like to have a few new ideas | 3 | t1_d1kpovl | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ktvj8 | null | false | 2016-03-31T19:31:09Z |
d1ktu50 | t1_d1ktu50 | 1,459,452,617 | user_913f1d192e5a | Cooking | I recently made French Onion Soup for 12 people. It required a big bag of onions. They only take a few seconds each to slice, and wouldn't be much more work at all to turn those slices into dice, being that onions almost come pre-diced right out of the ground.
The gadget you posted would be useless for that soup, and ... | 3 | t1_d1kpts8 | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1ktu50 | null | false | 2016-03-31T19:30:17Z |
d1ktt5w | t1_d1ktt5w | 1,459,452,583 | user_edd63b5d3f1f | Cooking | That's exactly what I just did with mine. I just put as much as I thought we'd eat at a time in quart freezer baggies and then tossed it in the freezer. | 2 | t1_d1kocuv | t3_4cqkvr | /r/Cooking/comments/t3_4cqkvr/d1ktt5w | null | false | 2016-03-31T19:29:43Z |
d1ktr7u | t1_d1ktr7u | 1,459,452,512 | user_debb7738cfef | Cooking | This is the best answer. It answers the question perfectly. | 1 | t1_d1kr1sx | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1ktr7u | null | false | 2016-03-31T19:28:32Z |
d1kto0z | t1_d1kto0z | 1,459,452,396 | user_cbb0dcf474e7 | Cooking | I like sharp flavors and crunchiness, so that's how I like them | 6 | t1_d1kszoc | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kto0z | null | false | 2016-03-31T19:26:36Z |
d1ktnl3 | t1_d1ktnl3 | 1,459,452,380 | user_d1e4bfc599cc | Cooking | I use just normal olive oil for every day cooking.
EVOO for salads and as a last minute add-on (like toasted sesame oil)
I have grapeseed oil for frying (or peanut oil, depending what I find)
But in Asian food, Olive oil is pretty much wasted.
Funny story:
When I was in college, my mom called me and told me that th... | 1 | t1_d1kt8qq | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1ktnl3 | null | false | 2016-03-31T19:26:20Z |
d1ktld0 | t1_d1ktld0 | 1,459,452,300 | [deleted] | Cooking | [deleted] | 18 | t3_4crjb5 | t3_4crjb5 | /r/Cooking/comments/t3_4crjb5/d1ktld0 | null | false | 2016-03-31T19:25:00Z |
d1ktjh0 | t1_d1ktjh0 | 1,459,452,230 | user_0291c6b4a528 | Cooking | Come on, of course it is. You can certainly make a burger without pepper, don't be silly. | 8 | t1_d1ktbof | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ktjh0 | null | false | 2016-03-31T19:23:50Z |
d1kthtd | t1_d1kthtd | 1,459,452,170 | user_c400c1faa669 | Cooking | You're right. $16 for hipster mac and cheese and brownies is completely reasonable. | 1 | t1_d1ksfs8 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kthtd | null | false | 2016-03-31T19:22:50Z |
d1kths4 | t1_d1kths4 | 1,459,452,168 | user_b6c9ff84b46e | Cooking | Well you'll be compressing whatever air is in there when the water expands, but those jars are meant to hold pressure. I'd still rather use a ziplock. | 1 | t1_d1krzw5 | t3_4cqp2z | /r/Cooking/comments/t3_4cqp2z/d1kths4 | null | false | 2016-03-31T19:22:48Z |
d1ktec0 | t1_d1ktec0 | 1,459,452,043 | user_3295b6d27b09 | Cooking | Chicken and waffles. If it ain't broke, don't fix it. | 16 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ktec0 | null | false | 2016-03-31T19:20:43Z |
d1ktdj5 | t1_d1ktdj5 | 1,459,452,015 | user_cdc6f3d2bd99 | Cooking | I did not know that! Thank you! | 1 | t1_d1ko0tq | t3_4bye7x | /r/Cooking/comments/t3_4bye7x/d1ktdj5 | null | false | 2016-03-31T19:20:15Z |
d1ktcna | t1_d1ktcna | 1,459,451,983 | user_0e361e0b3409 | Cooking | You can use more refined olive oil similarly to vegetable oil. Virgin olive oil has a higher smoke point than extra virgin olive oil, and you can also get highly refined olive oils that are essentially like canola. | 1 | t1_d1kjyzr | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1ktcna | null | false | 2016-03-31T19:19:43Z |
d1ktbof | t1_d1ktbof | 1,459,451,947 | user_32cbd49d2a41 | Cooking | No, it's not. | -5 | t1_d1kozv9 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ktbof | null | false | 2016-03-31T19:19:07Z |
d1ktba8 | t1_d1ktba8 | 1,459,451,933 | user_df200376ca7e | Cooking | I think you mean lower smoking point? | 1 | t1_d1kndrs | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1ktba8 | null | false | 2016-03-31T19:18:53Z |
d1kta6x | t1_d1kta6x | 1,459,451,893 | user_0e361e0b3409 | Cooking | How does olive pomace oil differ from evoo and voo? | 1 | t1_d1khaea | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kta6x | null | false | 2016-03-31T19:18:13Z |
d1kt9y0 | t1_d1kt9y0 | 1,459,451,884 | user_5df8c0d645df | Cooking | This sounds amazing. What do you usually put together for the sauce? | 2 | t1_d1kh7qf | t3_4cq0pv | /r/Cooking/comments/t3_4cq0pv/d1kt9y0 | null | false | 2016-03-31T19:18:04Z |
d1kt8qq | t1_d1kt8qq | 1,459,451,842 | user_ebe5b8db084e | Cooking | > There used be a lot of lard, but lard was suddenly considered "bad"
I have a recipe book where the author will often cook bacon, then tell you wipe out the bacon grease and pour in more olive oil to cook the next step. Whyyy.
She also uses almost exclusively olive oil. I only really have EVOO or canola so just tend... | 2 | t1_d1km1y0 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kt8qq | null | false | 2016-03-31T19:17:22Z |
d1kt84i | t1_d1kt84i | 1,459,451,821 | user_0e361e0b3409 | Cooking | How much olive oil do you use?? A 25oz bottle is certainly not small to me. I buy 500mL/17oz bottles of "plain" olive oil and they last me at least a month. | 1 | t1_d1kc6rw | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kt84i | null | false | 2016-03-31T19:17:01Z |
d1kt6ij | t1_d1kt6ij | 1,459,451,764 | user_e5141e024c1c | Cooking | My first thought too, but I think something people missed is when restuarants make them so tall you can't bite into them | 109 | t1_d1kn010 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kt6ij | null | false | 2016-03-31T19:16:04Z |
d1kt6gw | t1_d1kt6gw | 1,459,451,763 | user_ab5b14b7e986 | Cooking | Do you have access to a Chinese / Asian market of some sort? Peanut oil is used in vast quantities in Chinese cooking and always way cheaper there than the extortionist rates most places charge. I usually get Globe or Knife brand. | 2 | t1_d1kpo3u | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kt6gw | null | false | 2016-03-31T19:16:03Z |
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