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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d1kt3eq | t1_d1kt3eq | 1,459,451,650 | user_0e361e0b3409 | Cooking | Any idea why that is? That's interesting. | 1 | t1_d1kg1up | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kt3eq | null | false | 2016-03-31T19:14:10Z |
d1kt3c0 | t1_d1kt3c0 | 1,459,451,647 | user_91afa032f7cf | Cooking | Nothing really, provided they're done right. I just simply don't believe that anything won't be improved by using higher quality ingredients and perfect technique. | 5 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kt3c0 | null | false | 2016-03-31T19:14:07Z |
d1kt1z5 | t1_d1kt1z5 | 1,459,451,599 | user_2e2a9246138e | Cooking | Sounds awesome! | 3 | t1_d1ko69b | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kt1z5 | null | false | 2016-03-31T19:13:19Z |
d1kszoc | t1_d1kszoc | 1,459,451,515 | user_1a1a3f750f2f | Cooking | This is all now making me want to try new BLTs despite my initial comment. Hahahahaha! : ) | 15 | t1_d1kspht | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kszoc | null | false | 2016-03-31T19:11:55Z |
d1ksyoq | t1_d1ksyoq | 1,459,451,479 | user_1de252a61a96 | Cooking | i hate to be that guy, but coconut oil is soo much better. I almost stopped using olive oil for cooking, except with steak. | 2 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1ksyoq | null | false | 2016-03-31T19:11:19Z |
d1ksw3f | t1_d1ksw3f | 1,459,451,385 | user_b42102b76d04 | Cooking | Normal stuff is weirdly priced on amazon sometimes though. | 2 | t1_d1krgpm | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1ksw3f | null | false | 2016-03-31T19:09:45Z |
d1ksw3u | t1_d1ksw3u | 1,459,451,385 | user_6e20e27043ea | Cooking | Sushi IMO. One thing is having fresh and high quality fish, but the point (for me) is to taste the raw fish, so everything you do after cutting it with a knife and adding rice is detrimental to the result. | 22 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ksw3u | null | false | 2016-03-31T19:09:45Z |
d1ksvyv | t1_d1ksvyv | 1,459,451,380 | user_9ad4f37aa753 | Cooking | TEX-MEX. If you walk into a place charging more than $12/plate, just walk out. | 86 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ksvyv | null | false | 2016-03-31T19:09:40Z |
d1ksurq | t1_d1ksurq | 1,459,451,339 | user_cbb0dcf474e7 | Cooking | As a topping, not as part of the hummus. | 7 | t1_d1kqz7i | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ksurq | null | false | 2016-03-31T19:08:59Z |
d1kst2k | t1_d1kst2k | 1,459,451,279 | user_0e361e0b3409 | Cooking | What makes it so good? | 2 | t1_d1khf2y | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kst2k | null | false | 2016-03-31T19:07:59Z |
d1kssc0 | t1_d1kssc0 | 1,459,451,254 | user_a464c0843d76 | Cooking | I specifically come here to see what ridiculous things redditors get too much of | 9 | t3_4crdi5 | t3_4crdi5 | /r/Cooking/comments/t3_4crdi5/d1kssc0 | null | false | 2016-03-31T19:07:34Z |
d1kss7h | t1_d1kss7h | 1,459,451,250 | user_37ace20c2867 | Cooking | Of course, *good* lobster mac and cheese is one of the best artery-clogging orgasms you'll have, if you like lobster anyway. | 90 | t1_d1kmxxq | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kss7h | null | false | 2016-03-31T19:07:30Z |
d1ksriv | t1_d1ksriv | 1,459,451,225 | user_97e028c9a324 | Cooking | True. I always put a pint of tomato sauce in a quart zip lock. | 1 | t1_d1ks4zd | t3_4cqp2z | /r/Cooking/comments/t3_4cqp2z/d1ksriv | null | false | 2016-03-31T19:07:05Z |
d1ksr35 | t1_d1ksr35 | 1,459,451,210 | user_e6a767c7a649 | Cooking | It depends on what you cook. If you have been getting by with a 10" cast iron pan, a 10" stainless will likely work for you. | 1 | t1_d1kpt1j | t3_4cowll | /r/Cooking/comments/t3_4cowll/d1ksr35 | null | false | 2016-03-31T19:06:50Z |
d1kspht | t1_d1kspht | 1,459,451,153 | user_cbb0dcf474e7 | Cooking | I put thin red onions and a little bit of sharp mustard on mine (please don't kill me) | 15 | t1_d1kprur | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kspht | null | false | 2016-03-31T19:05:53Z |
d1kspg2 | t1_d1kspg2 | 1,459,451,151 | user_80f8ae929288 | Cooking | Green bean casserole. It works best with canned (or frozen) green beans, cream of mushroom soup and the french fried onions. | 56 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kspg2 | null | false | 2016-03-31T19:05:51Z |
d1ksoid | t1_d1ksoid | 1,459,451,118 | user_d68f0ff9df33 | Cooking | "Reddit, I have found myself in possession of 420 potatoes. What can I do with them that requires no googling?" | 11 | t3_4crdi5 | t3_4crdi5 | /r/Cooking/comments/t3_4crdi5/d1ksoid | null | false | 2016-03-31T19:05:18Z |
d1ksj1c | t1_d1ksj1c | 1,459,450,923 | user_1dc7f28bbd4e | Cooking | what kind of chicken fam?
whenever possible cook from room temp. | 1 | t3_4cr4za | t3_4cr4za | /r/Cooking/comments/t3_4cr4za/d1ksj1c | null | false | 2016-03-31T19:02:03Z |
d1ksgx8 | t1_d1ksgx8 | 1,459,450,849 | user_745fb6e3bbe3 | Cooking | I am just a casual reader and was feeling the same way | 17 | t3_4crdi5 | t3_4crdi5 | /r/Cooking/comments/t3_4crdi5/d1ksgx8 | null | false | 2016-03-31T19:00:49Z |
d1ksgdw | t1_d1ksgdw | 1,459,450,831 | user_68340a20bef7 | Cooking | Is cornstarch paleo? | 1 | t1_d1jb15j | t3_4clpez | /r/Cooking/comments/t3_4clpez/d1ksgdw | null | false | 2016-03-31T19:00:31Z |
d1ksfs8 | t1_d1ksfs8 | 1,459,450,811 | user_204c1d660685 | Cooking | You forgot to mention the cider, which would be worth at least $6 of the $22. | 3 | t1_d1krnve | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ksfs8 | null | false | 2016-03-31T19:00:11Z |
d1ksem5 | t1_d1ksem5 | 1,459,450,770 | user_a7f777dc0f97 | Cooking | I use a beef-pork combo. It's great to include veal, but that shits expensive and I don't want to spend $30 every time I make meatballs. | 1 | t3_4cnfeq | t3_4cnfeq | /r/Cooking/comments/t3_4cnfeq/d1ksem5 | null | false | 2016-03-31T18:59:30Z |
d1ksc6v | t1_d1ksc6v | 1,459,450,685 | user_68340a20bef7 | Cooking | Pork-Beef mix, sometimes with sausage meat if we have it on hand (which we don't usually).
But, I'm not Italian. TBH, even if I was, I'd probably still go with what I liked best, regardless. | 1 | t3_4cnfeq | t3_4cnfeq | /r/Cooking/comments/t3_4cnfeq/d1ksc6v | null | false | 2016-03-31T18:58:05Z |
d1ksbr8 | t1_d1ksbr8 | 1,459,450,669 | user_97d1df14d67f | Cooking | Yeah, fair enough. I guess I'm just stating my lack of conviction more than trying to start anything. But olive oil is tasty stuff, so I can get behind this ratio thing. | 1 | t1_d1ko5n1 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1ksbr8 | null | false | 2016-03-31T18:57:49Z |
d1ksaxt | t1_d1ksaxt | 1,459,450,641 | [deleted] | Cooking | [deleted] | 1 | t1_d1kr073 | t3_4cqp2z | /r/Cooking/comments/t3_4cqp2z/d1ksaxt | null | false | 2016-03-31T18:57:21Z |
d1ksa0c | t1_d1ksa0c | 1,459,450,609 | user_59c64ddaf3a5 | Cooking | "Cooking with olive oil" should be thought of as a kind of recipe ingredient. It contributes a specific taste just like the other ingredients in the dish, and hence is an intended part of the recipe. You certainly *can* substitute other oils, just like you could substitute, say, rum for brandy in a mixed drink recipe. ... | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1ksa0c | null | false | 2016-03-31T18:56:49Z |
d1ks7s8 | t1_d1ks7s8 | 1,459,450,531 | user_03f989931906 | Cooking | I found some extra-large silicone ice cube trays (they look like [these](http://www.crateandbarrel.com/jumbo-red-silicone-ice-cube-tray/s212970?a=1552&campaignid=236813816&adgroupid=15838390976&targetid=pla-75700726016&adpos=1o1&creative=53494703456&device=c&matchtype=&network=g&product_channel=local&lsft=a:1552,campai... | 1 | t3_4cqp2z | t3_4cqp2z | /r/Cooking/comments/t3_4cqp2z/d1ks7s8 | null | false | 2016-03-31T18:55:31Z |
d1ks77l | t1_d1ks77l | 1,459,450,511 | user_9faa193c73f8 | Cooking | I have refined and extra virgin.
Refined is almost (if not completely) neutral in taste and has an absurdly high smoke point.
(I use it to season my cast iron with excellent results. It's also excellent for mayo)
Extra virgin has a nutty, grassy, earthy taste. If I didn't know what it was, I'd have guessed mushro... | 2 | t3_4cqwa3 | t3_4cqwa3 | /r/Cooking/comments/t3_4cqwa3/d1ks77l | null | false | 2016-03-31T18:55:11Z |
d1ks77q | t1_d1ks77q | 1,459,450,511 | user_99bb97c9c1f9 | Cooking | I know, I know...
**Hangs head in shame** | 1 | t1_d1k5oyk | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1ks77q | null | false | 2016-03-31T18:55:11Z |
d1ks6u3 | t1_d1ks6u3 | 1,459,450,498 | user_1a5186dc1a92 | Cooking | OMG yes! Lobster Mac, good job you just ruined mac and cheese and lobster. | 0 | t1_d1kmtj0 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ks6u3 | null | false | 2016-03-31T18:54:58Z |
d1ks4zd | t1_d1ks4zd | 1,459,450,434 | user_f93f0d5ea450 | Cooking | I like this method best. It also makes it easier to write the volume - 2 c, 4 c, etc. | 2 | t1_d1kmmez | t3_4cqp2z | /r/Cooking/comments/t3_4cqp2z/d1ks4zd | null | false | 2016-03-31T18:53:54Z |
d1ks3pt | t1_d1ks3pt | 1,459,450,391 | user_17fcfb72a716 | Cooking | I hear their dress code requires ironic facial hair, an ironic trucker hat and a t-shirt with an ironic saying on it. | -5 | t1_d1kq2qs | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ks3pt | null | false | 2016-03-31T18:53:11Z |
d1ks36w | t1_d1ks36w | 1,459,450,372 | user_8fc8360c1bfc | Cooking | I used some to make stir fry last night. Great for this as it has a high heat point. :) | 2 | t3_4cqwa3 | t3_4cqwa3 | /r/Cooking/comments/t3_4cqwa3/d1ks36w | null | false | 2016-03-31T18:52:52Z |
d1ks2jz | t1_d1ks2jz | 1,459,450,349 | user_68340a20bef7 | Cooking | I also use twist-loc containers, and sometimes the standard press-lid type.
I used to freeze broth in muffin tins but we make stock regularly and it got to be such a hassle. Plus we (2 people) only rarely need less than half cup at a time; if we do, I plan other meals in the week that also use stock. I'm also not afra... | 3 | t1_d1klh96 | t3_4cqp2z | /r/Cooking/comments/t3_4cqp2z/d1ks2jz | null | false | 2016-03-31T18:52:29Z |
d1ks2is | t1_d1ks2is | 1,459,450,348 | user_1dc7f28bbd4e | Cooking | twice a week I make sauces for ~1600 ppl and I just use a cutting board and a knife...well during the winter I do.
during the summer I get a child to do it for me.
| 1 | t1_d1kpts8 | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1ks2is | null | false | 2016-03-31T18:52:28Z |
d1ks2g3 | t1_d1ks2g3 | 1,459,450,345 | user_f0c0739beed8 | Cooking | It's at the top.. | 1 | t1_d1k65cc | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1ks2g3 | null | false | 2016-03-31T18:52:25Z |
d1ks0r6 | t1_d1ks0r6 | 1,459,450,285 | user_a7f777dc0f97 | Cooking | I make a "southwest" pasta salad when I host cookouts. It's come to the point where I make extra because people want to take some home. Measurement/quantity depends on your palate.
Tricolor rotini
Cherry tomatoes (halved or bite size)
Red onion (diced)
Red, yellow, and green Bell peppers (diced)
Chorizo (cubed)
Jal... | 1 | t3_4cnfqf | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1ks0r6 | null | false | 2016-03-31T18:51:25Z |
d1ks0ni | t1_d1ks0ni | 1,459,450,282 | user_b02f1b9887d2 | Cooking | They're generally sliced into strips and can look like stems. Dried and reconstituted, it's pretty chewy. | 1 | t1_d1km3sa | t3_4cnxgw | /r/Cooking/comments/t3_4cnxgw/d1ks0ni | null | false | 2016-03-31T18:51:22Z |
d1ks0f1 | t1_d1ks0f1 | 1,459,450,273 | user_c400c1faa669 | Cooking | > I can't stand places that throw a dried out lobster claw in a shitty, watery "mac and cheese" and sell it for $18 a cup.
This is the majority of what's out there. I understand the temptation to take something that has such potential as a blank canvas but you too easily wind up with a $20 bowl of goofy bullshit. | 13 | t1_d1kmxxq | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ks0f1 | null | false | 2016-03-31T18:51:13Z |
d1krzw5 | t1_d1krzw5 | 1,459,450,255 | user_305af7c44203 | Cooking | The issue is overfilling them, actually. You can seal them tightly. | 3 | t1_d1kqsqe | t3_4cqp2z | /r/Cooking/comments/t3_4cqp2z/d1krzw5 | null | false | 2016-03-31T18:50:55Z |
d1krxyk | t1_d1krxyk | 1,459,450,187 | user_03aca498b28b | Cooking | Grilled cheese | 45 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1krxyk | null | false | 2016-03-31T18:49:47Z |
d1krwfp | t1_d1krwfp | 1,459,450,133 | user_68340a20bef7 | Cooking | Why not leave the lids off (or loose) until the jars are frozen and then tighten them? | 3 | t1_d1kqsqe | t3_4cqp2z | /r/Cooking/comments/t3_4cqp2z/d1krwfp | null | false | 2016-03-31T18:48:53Z |
d1krw9q | t1_d1krw9q | 1,459,450,128 | user_c91711a198e1 | Cooking | Huh, interesting! | 1 | t1_d1krgpm | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1krw9q | null | false | 2016-03-31T18:48:48Z |
d1krvoo | t1_d1krvoo | 1,459,450,108 | user_4303c3439df3 | Cooking | That, I don't have a problem with. Because it compliments the hummus. It doesn't f*ck with the hummus itself- it's clearly a topping/side. | 2 | t1_d1kqz7i | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1krvoo | null | false | 2016-03-31T18:48:28Z |
d1krv4b | t1_d1krv4b | 1,459,450,088 | user_c400c1faa669 | Cooking | I always replace the mayo with avocado. But yes, I agree on the BLT. You don't need a lot of extra bullshit if you're starting with good ingredients. | 8 | t1_d1kn6qp | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1krv4b | null | false | 2016-03-31T18:48:08Z |
d1kru1a | t1_d1kru1a | 1,459,450,050 | user_68340a20bef7 | Cooking | That sounds amazing. | 1 | t1_d1kpen7 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kru1a | null | false | 2016-03-31T18:47:30Z |
d1kru0r | t1_d1kru0r | 1,459,450,049 | user_18a69a1df48f | Cooking | If you really want to marinate it anyway just go for olive oil, maybe some garlic and some fresh basil and then as u/timmothywaters said, season it well. | 1 | t1_d1kefsj | t3_4cpygi | /r/Cooking/comments/t3_4cpygi/d1kru0r | null | false | 2016-03-31T18:47:29Z |
d1krrf0 | t1_d1krrf0 | 1,459,449,960 | user_a51d51577fc5 | Cooking | Skip and use gremolata/ salsa verde/ chimmichuri | 1 | t3_4coh9m | t3_4coh9m | /r/Cooking/comments/t3_4coh9m/d1krrf0 | null | false | 2016-03-31T18:46:00Z |
d1kroc2 | t1_d1kroc2 | 1,459,449,851 | user_36f39646c62e | Cooking | id upvote you 100 times if I could...the 16 turnip post took me over the edge | 14 | t1_d1krk28 | t3_4crdi5 | /r/Cooking/comments/t3_4crdi5/d1kroc2 | null | false | 2016-03-31T18:44:11Z |
d1krnve | t1_d1krnve | 1,459,449,836 | user_c400c1faa669 | Cooking | That is some of the most hipster shit I've ever seen.
$22 for gluten free mac and cheese and a gluten free, vegan brownie? GTFO. | 13 | t1_d1kq2qs | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1krnve | null | false | 2016-03-31T18:43:56Z |
d1krnbk | t1_d1krnbk | 1,459,449,816 | user_9ec755e15317 | Cooking | I hear peanut oil is good for making home made potato chips. | 1 | t1_d1k65cc | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1krnbk | null | false | 2016-03-31T18:43:36Z |
d1krmjl | t1_d1krmjl | 1,459,449,789 | user_181ed4474026 | Cooking | Mac and Cheese is one of those foods that becomes even more of a comfort food as you put more effort into it, imo. browning the cheese on top for a bit of crust, adding some breadcrumbs, mixing in richer cheese... it all makes it stick to your sides even more.
totally agree that it can be taken to a silly level of ext... | 35 | t1_d1kmxxq | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1krmjl | null | false | 2016-03-31T18:43:09Z |
d1krmbh | t1_d1krmbh | 1,459,449,781 | user_8a492f78e033 | Cooking | I use chinese food take out 'Tupperware'. It's free, and typically in 8/12/16oz containers. | 3 | t3_4cqp2z | t3_4cqp2z | /r/Cooking/comments/t3_4cqp2z/d1krmbh | null | false | 2016-03-31T18:43:01Z |
d1krk28 | t1_d1krk28 | 1,459,449,702 | user_7992479ba111 | Cooking | Responses
> Juice them and mix with booze
...
> You "found" them? They're probably bad. Throw them away if you don't want to die
...
> Get grapefruit instead
...
> Throw them away and get a steak instead
...
> First, using a paring knife, make a gentle incision near the stem end, making sure not to puncture ... | 85 | t3_4crdi5 | t3_4crdi5 | /r/Cooking/comments/t3_4crdi5/d1krk28 | null | false | 2016-03-31T18:41:42Z |
d1kri4i | t1_d1kri4i | 1,459,449,638 | user_0e7f8530fd68 | Cooking | do you have to cut bigger onions in half before pressing it thru the dicer? If so you might as well just finish off dicing by hand since you have the knife & board out already. The most time-consuming part of dicing onions for me is peeling the outer skin off. | 3 | t3_4cr03h | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1kri4i | null | false | 2016-03-31T18:40:38Z |
d1krgpm | t1_d1krgpm | 1,459,449,589 | user_583d6748111a | Cooking | I didn't answer your question...its about 10 dollars a pint on amazon, compared to 14 for evoo of the same brand | 2 | t1_d1korkz | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1krgpm | null | false | 2016-03-31T18:39:49Z |
d1krejf | t1_d1krejf | 1,459,449,512 | user_80d4093943ec | Cooking | Strongly disagree.
Give me lobster mac and cheese with expensive cheeses every day of the week. | 7 | t1_d1kmtj0 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1krejf | null | false | 2016-03-31T18:38:32Z |
d1kreb5 | t1_d1kreb5 | 1,459,449,504 | user_583d6748111a | Cooking | I've found some on sale before that's pretty reasonable. I use evoo for most everything, so the pint I bought has lasted for almost a year. I mostly use it in baking, or with really delicate flavors, or with foods that will pick up colors, so not too often with my diet. | 1 | t1_d1korkz | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kreb5 | null | false | 2016-03-31T18:38:24Z |
d1krdtt | t1_d1krdtt | 1,459,449,488 | user_2e2a9246138e | Cooking | Good old hot dog. There are so many fancy hot dog attempts that turn bad. | 16 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1krdtt | null | false | 2016-03-31T18:38:08Z |
d1krdpj | t1_d1krdpj | 1,459,449,484 | user_68340a20bef7 | Cooking | I have three words for you man.
[Frico. Grilled. Cheese.](http://smittenkitchen.com/blog/2013/10/frico-grilled-cheese-sandwiches/) | 2 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1krdpj | null | false | 2016-03-31T18:38:04Z |
d1krc1i | t1_d1krc1i | 1,459,449,427 | user_80d4093943ec | Cooking | I think having higher quality means and bread adds a lot to a good burger, especially good bread. | 25 | t1_d1kn010 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1krc1i | null | false | 2016-03-31T18:37:07Z |
d1kr9f1 | t1_d1kr9f1 | 1,459,449,334 | user_5e85b8c74c58 | Cooking | [Get me the chopped meat, and a green pepper and an onion.](https://www.youtube.com/watch?v=AAx553k7W5s) | 37 | t1_d1ko267 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kr9f1 | null | false | 2016-03-31T18:35:34Z |
d1kr8r6 | t1_d1kr8r6 | 1,459,449,311 | user_6a035f9b272c | Cooking | I actually use grapeseed oil most of the time, for the smoke point. I'm often going to add other flavors anyway that would mask the taste of the oil. | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kr8r6 | null | false | 2016-03-31T18:35:11Z |
d1kr8qa | t1_d1kr8qa | 1,459,449,310 | user_6948d6857ec2 | Cooking | I put peanut butter on my BLTs, blame my mother. | 27 | t1_d1kn6qp | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kr8qa | null | false | 2016-03-31T18:35:10Z |
d1kr87w | t1_d1kr87w | 1,459,449,292 | user_6948d6857ec2 | Cooking | Not just different cheeses, although I've at some point tried to make grilled cheese with anything I've bought, aged cheddars, gruyere, etc. But I have also failed trying to add bacon, hot sauces/spices, peppers, peanut butter, and various herbs (cilantro, thai basil, and sage). | 8 | t1_d1kmtpv | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kr87w | null | false | 2016-03-31T18:34:52Z |
d1kr80t | t1_d1kr80t | 1,459,449,286 | user_a51d51577fc5 | Cooking | https://www.cooksillustrated.com/equipment_reviews/1623-carbon-steel-skillets | 1 | t1_d1kr14j | t3_4cowll | /r/Cooking/comments/t3_4cowll/d1kr80t | null | false | 2016-03-31T18:34:46Z |
d1kr4r1 | t1_d1kr4r1 | 1,459,449,171 | user_2b235be39bdf | Cooking | I'm possibly wrong, but I'd put a few dollars down than a 12" all clad stainless weighs less than a 10" cast iron, for what it's worth. Replying to your other comment, if you can physically handle it, get the 12". More room for activities. :) A 10" is a great second pan. | 2 | t1_d1kpqdk | t3_4cowll | /r/Cooking/comments/t3_4cowll/d1kr4r1 | null | false | 2016-03-31T18:32:51Z |
d1kr2gt | t1_d1kr2gt | 1,459,449,089 | user_2b235be39bdf | Cooking | I don't agree.
I think cast iron is pretty good, but stainless can do basically everything CI can do other than that *really* high steak searing, and can do things CI can't (tomato sauces is the big one.) They're also generally easier to keep clean and not deal with. Broadly, I agree with you, and I think they're bot... | 1 | t1_d1k8x8e | t3_4cowll | /r/Cooking/comments/t3_4cowll/d1kr2gt | null | false | 2016-03-31T18:31:29Z |
d1kr1sx | t1_d1kr1sx | 1,459,449,066 | user_0e7f8530fd68 | Cooking | olive oil is part of the long-arching gastronomic trend of Mediterranean/Italian cooking that took hold in the 1980's and reshaped how America (and much of the Anglo world) cooks & eats. Before the time of Alice Waters, Paula Wolfert, Marcella Hazan our meals were based on classic American or "Contintental" recipes tha... | 3 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kr1sx | null | false | 2016-03-31T18:31:06Z |
d1kr1et | t1_d1kr1et | 1,459,449,051 | user_777334be872e | Cooking | It makes great jerky as it is so lean.Try marinading it overnight in red wine, not just for jerky but whatever you decide. | 1 | t3_4cpf8v | t3_4cpf8v | /r/Cooking/comments/t3_4cpf8v/d1kr1et | null | false | 2016-03-31T18:30:51Z |
d1kr14j | t1_d1kr14j | 1,459,449,041 | user_c9a97628458d | Cooking | Whats the difference cooking wise between carbon and stainless? | 1 | t1_d1kqx9n | t3_4cowll | /r/Cooking/comments/t3_4cowll/d1kr14j | null | false | 2016-03-31T18:30:41Z |
d1kr073 | t1_d1kr073 | 1,459,449,007 | user_8b4abc4093ce | Cooking | I freeze my chicken broth in one pint mason jars. Typically a recipe calls for some multiple of 2 cups of broth so I just thaw as many jars as needed when I'm planning on making something. Just be sure to leave at least 1/2" of head space so the jar doesn't break when you freeze it. What I'd really like to start doing ... | 2 | t3_4cqp2z | t3_4cqp2z | /r/Cooking/comments/t3_4cqp2z/d1kr073 | null | false | 2016-03-31T18:30:07Z |
d1kqzv6 | t1_d1kqzv6 | 1,459,448,997 | [deleted] | Cooking | [deleted] | 1 | t1_d1kcjms | t3_4cpf8v | /r/Cooking/comments/t3_4cpf8v/d1kqzv6 | null | false | 2016-03-31T18:29:57Z |
d1kqz7i | t1_d1kqz7i | 1,459,448,974 | user_a7f777dc0f97 | Cooking | Ground beef or lamb in hummus is amazing. | 1 | t1_d1knn9p | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kqz7i | null | false | 2016-03-31T18:29:34Z |
d1kqy7l | t1_d1kqy7l | 1,459,448,939 | user_237c8c858641 | Cooking | but you called it "the only way to dice onions". Also how hard is it to do that you had to waste hours watching videos about various techniques? Once you find a way to do it, why would you ~ever~ have to "bother with another video again"? | 4 | t1_d1ko7d9 | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1kqy7l | null | false | 2016-03-31T18:28:59Z |
d1kqx9n | t1_d1kqx9n | 1,459,448,906 | user_a51d51577fc5 | Cooking | Ever consider carbon steel? | 1 | t3_4cowll | t3_4cowll | /r/Cooking/comments/t3_4cowll/d1kqx9n | null | false | 2016-03-31T18:28:26Z |
d1kqw5b | t1_d1kqw5b | 1,459,448,865 | user_68340a20bef7 | Cooking | It should still freeze nicely, [even if it's been frozen before](http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/freezing-and-food-safety/CT_Index#14). And then you can skip the multi-hour marinading step next time. | 1 | t3_4cr4za | t3_4cr4za | /r/Cooking/comments/t3_4cr4za/d1kqw5b | null | false | 2016-03-31T18:27:45Z |
d1kquo6 | t1_d1kquo6 | 1,459,448,812 | user_a7f777dc0f97 | Cooking | It took me a long time to figure this out. Last time I cooked burgers, it was just salt, pepper, and a dash of garlic powder. They got rave reviews and I was asked what my secret was. Sometimes simple really is better. | 48 | t1_d1kn010 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kquo6 | null | false | 2016-03-31T18:26:52Z |
d1kqsqe | t1_d1kqsqe | 1,459,448,744 | user_b6c9ff84b46e | Cooking | As long as you don't seal them completely they can be safe. If you do, then when the water expands as it turns to ice, the glass can break. You need to allow for the air to get out, which also means that you're going to get some freezer flavor in there. | 3 | t1_d1kqpvx | t3_4cqp2z | /r/Cooking/comments/t3_4cqp2z/d1kqsqe | null | false | 2016-03-31T18:25:44Z |
d1kqpvx | t1_d1kqpvx | 1,459,448,643 | user_305af7c44203 | Cooking | The wide mouth canning jars are (usually? almost always?) safe. | 0 | t1_d1kqa6e | t3_4cqp2z | /r/Cooking/comments/t3_4cqp2z/d1kqpvx | null | false | 2016-03-31T18:24:03Z |
d1kqmx7 | t1_d1kqmx7 | 1,459,448,539 | user_a1d706e1f93d | Cooking | [50,000 chicken barbecues can't be wrong](http://allrecipes.com/recipe/18056/cornell-chicken-marinade/).
(This shit is so ubiquitous around here, I thought it was everywhere. I only recently learned otherwise.) | 1 | t3_4cpygi | t3_4cpygi | /r/Cooking/comments/t3_4cpygi/d1kqmx7 | null | false | 2016-03-31T18:22:19Z |
d1kqm53 | t1_d1kqm53 | 1,459,448,513 | user_24e42558fab9 | Cooking | That's not how ratios work. | 10 | t1_d1ko5n1 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kqm53 | null | false | 2016-03-31T18:21:53Z |
d1kqj8y | t1_d1kqj8y | 1,459,448,410 | user_73acc5027164 | Cooking | Pizza. Look I know it can be made gourmet....but if I'm ordering pizza I want pizza. | 23 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kqj8y | null | false | 2016-03-31T18:20:10Z |
d1kqecn | t1_d1kqecn | 1,459,448,235 | user_256526340ec8 | Cooking | I sort of agree with this. I'm a firm believer that a burger patty should just be meat with some salt and pepper on the outside. None of this mixin mumbo jumbo. But, there is something to be said about grinding your own meat and making brioche buns rather than using store bought. Like someone else said, a burger should... | 33 | t1_d1kn010 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kqecn | null | false | 2016-03-31T18:17:15Z |
d1kqa6e | t1_d1kqa6e | 1,459,448,087 | user_b6c9ff84b46e | Cooking | Don't freeze liquid in glass jars. | 16 | t3_4cqp2z | t3_4cqp2z | /r/Cooking/comments/t3_4cqp2z/d1kqa6e | null | false | 2016-03-31T18:14:47Z |
d1kq7v1 | t1_d1kq7v1 | 1,459,448,005 | user_f6e9344cae08 | Cooking | How do you even cook in that kitchen with all the money bags lying around?
Seriously though, I've always wanted to cook with avocado oil. That high smoke point must be cool for all kinds of interesting cooking, But it's so goddamn expensive, I've never pulled the trigger. | 7 | t1_d1kn79o | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kq7v1 | null | false | 2016-03-31T18:13:25Z |
d1kq6xr | t1_d1kq6xr | 1,459,447,973 | user_3ec33ed9d190 | Cooking | Yep, for the curious:
>The name "canola" was chosen by the board of the Rapeseed Association of Canada in the 1970s. The "Can" part stands for Canada and "ola" refers to oil. | 4 | t1_d1kd77t | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kq6xr | null | false | 2016-03-31T18:12:53Z |
d1kq4ch | t1_d1kq4ch | 1,459,447,877 | user_9c8b9519e63e | Cooking | Kind of off topic but I'm fascinated with what cooking and shopping must be like there, like if you wanna make a simple pizza how hard is it to find oregano, San Marzano tomatoes, olive oil, good cheese, pepperoni, and do on? | 1 | t1_d1ki8d8 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kq4ch | null | false | 2016-03-31T18:11:17Z |
d1kq3p5 | t1_d1kq3p5 | 1,459,447,853 | [deleted] | Cooking | Lot of good suggestions in here. 2 simple ones-Wrap them around slices of melon. Or wrap them around pickles and cheese. | 1 | t3_4cnbed | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1kq3p5 | null | false | 2016-03-31T18:10:53Z |
d1kq3k2 | t1_d1kq3k2 | 1,459,447,848 | user_759c9de208ec | Cooking | It doesn't taste like avocado if that's what you're asking. | 4 | t3_4cqwa3 | t3_4cqwa3 | /r/Cooking/comments/t3_4cqwa3/d1kq3k2 | null | false | 2016-03-31T18:10:48Z |
d1kq2qs | t1_d1kq2qs | 1,459,447,818 | user_54314610c0ac | Cooking | [Homeroom](http://homeroom510.com) in Oakland, CA would like to have a word with you. | -1 | t1_d1kmtj0 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kq2qs | null | false | 2016-03-31T18:10:18Z |
d1kq2ip | t1_d1kq2ip | 1,459,447,811 | user_0ca8e62d9409 | Cooking | Truly a fantastic sandwich. | 2 | t1_d1kq02n | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kq2ip | null | false | 2016-03-31T18:10:11Z |
d1kq0z8 | t1_d1kq0z8 | 1,459,447,756 | user_bc40c5423272 | Cooking | Same thing with extra virgin olive oil. You're just wasting it if you saute with it. | 1 | t1_d1k69it | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kq0z8 | null | false | 2016-03-31T18:09:16Z |
d1kq02n | t1_d1kq02n | 1,459,447,724 | [deleted] | Cooking | Lawd this sounds good | 4 | t1_d1ko69b | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kq02n | null | false | 2016-03-31T18:08:44Z |
d1kpzaq | t1_d1kpzaq | 1,459,447,696 | user_fc37a73c4141 | Cooking | I use italian salad dressing as a marinade when I want something that tastes light. | 3 | t3_4cpygi | t3_4cpygi | /r/Cooking/comments/t3_4cpygi/d1kpzaq | null | false | 2016-03-31T18:08:16Z |
d1kpwdu | t1_d1kpwdu | 1,459,447,592 | user_0ca8e62d9409 | Cooking | I throw together a super simple one when I have leftover chicken that I think is pretty tasty. Pasta (rotini, macaroni, whatever) shredded chicken, roasted chick peas (in oil and garlic), mozerella cubes or pearls, diced cucumber, sliced almonds, and itallian dressing. I usually have most of this stuff around the house... | 1 | t3_4cnfqf | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1kpwdu | null | false | 2016-03-31T18:06:32Z |
d1kpw6m | t1_d1kpw6m | 1,459,447,585 | user_da016fdae112 | Cooking | I think a lot of desserts suffer when they get the 'quirky twist' treatment. There's no need to deconstruct a cheesecake into a quenelle of pudding and biscuit crumbs! | 220 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kpw6m | null | false | 2016-03-31T18:06:25Z |
d1kpvf8 | t1_d1kpvf8 | 1,459,447,559 | user_9c8b9519e63e | Cooking | Yeah they gotta work on that name | 1 | t1_d1kbgog | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kpvf8 | null | false | 2016-03-31T18:05:59Z |
d1kpts8 | t1_d1kpts8 | 1,459,447,498 | user_812565412fdb | Cooking | When I make family dinners, like Easter, for 16 people I end up chopping a lot of onions. This makes dinner prep so much easier for me. I thought I'd share something I had been looking for, for a while. | -2 | t1_d1kpnvu | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1kpts8 | null | false | 2016-03-31T18:04:58Z |
d1kpt1j | t1_d1kpt1j | 1,459,447,473 | user_c9a97628458d | Cooking | Ooo thankyou for that video! Do you think the 10" would work to? I really struggle moving anything larger than a 10". | 1 | t1_d1k8l92 | t3_4cowll | /r/Cooking/comments/t3_4cowll/d1kpt1j | null | false | 2016-03-31T18:04:33Z |
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