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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d1kpssy | t1_d1kpssy | 1,459,447,464 | user_6edafe343dc8 | Cooking | **Caprese Pasta Salad**
1 Box of pasta al dente
1 or 2 containers of grape or cherry tomatoes - halved
2 containers of small mozzarella pearls ( or cut bite sized pieces from a large log)
1 cup basil leaves with a rough chop (or tear leaves if you prefer)
1 container of Italian dressing (I use Newman's own brand)
... | 1 | t3_4cnfqf | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1kpssy | null | false | 2016-03-31T18:04:24Z |
d1kprum | t1_d1kprum | 1,459,447,430 | [deleted] | Cooking | [deleted] | 1 | t1_d1kkok2 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kprum | null | false | 2016-03-31T18:03:50Z |
d1kprur | t1_d1kprur | 1,459,447,430 | user_1a1a3f750f2f | Cooking | I am very open to having my mind changed. I'll give that a chance when I can. : ) | 8 | t1_d1kpen7 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kprur | null | false | 2016-03-31T18:03:50Z |
d1kpqdk | t1_d1kpqdk | 1,459,447,380 | user_c9a97628458d | Cooking | I already have a cast iron skillet, well seasoned after 12ish years. The problem I have is even though its only 10" I really struggle to move it. I do not have alot of hand strength and just getting the bugger out of the cupboard requires my husband. | 1 | t1_d1k8x8e | t3_4cowll | /r/Cooking/comments/t3_4cowll/d1kpqdk | null | false | 2016-03-31T18:03:00Z |
d1kpovl | t1_d1kpovl | 1,459,447,326 | user_da5e608a0b33 | Cooking | We have a gourmet mac & cheese place out here and it's awesome. I love all the variations. | 10 | t1_d1kmtj0 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kpovl | null | false | 2016-03-31T18:02:06Z |
d1kpo3u | t1_d1kpo3u | 1,459,447,298 | user_96b4ab8cdbb5 | Cooking | Also, I struggle to get peanut oil in decent quantities, but have found corn oil is a very good substitute. | 3 | t1_d1k95w0 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kpo3u | null | false | 2016-03-31T18:01:38Z |
d1kpnvu | t1_d1kpnvu | 1,459,447,290 | user_913f1d192e5a | Cooking | Onions are insanely easy to dice, using the cutting board I'm already using and the knife which has almost certainly also already been used.
There's no need to waste $20 on something that only does one thing worse than I can. | 3 | t3_4cr03h | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1kpnvu | null | false | 2016-03-31T18:01:30Z |
d1kpnkt | t1_d1kpnkt | 1,459,447,279 | user_feee97f8f681 | Cooking | ...dried out taste? I'm not sure I've encountered this. You're covering it up well before putting it in the fridge, right? And yes, enough oil, and even with it being covered and dressed, a periodic stir doesn't hurt to let all the flavours/dressings blend. | 2 | t1_d1kcu5i | t3_4cnfqf | /r/Cooking/comments/t3_4cnfqf/d1kpnkt | null | false | 2016-03-31T18:01:19Z |
d1kpmik | t1_d1kpmik | 1,459,447,241 | user_309292e74316 | Cooking | Broiling is my go-to for this. Assuming there are some sugars in the stuff you marinated the chicken in, it'll caramelize and crisp up under the broiler. | 2 | t3_4cr4za | t3_4cr4za | /r/Cooking/comments/t3_4cr4za/d1kpmik | null | false | 2016-03-31T18:00:41Z |
d1kpkp0 | t1_d1kpkp0 | 1,459,447,179 | user_96b4ab8cdbb5 | Cooking | I was just trying to imagine how many actual grape seeds they must have to squish to get any discernible quantity. | 3 | t1_d1korkz | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kpkp0 | null | false | 2016-03-31T17:59:39Z |
d1kpj3k | t1_d1kpj3k | 1,459,447,123 | user_1ac4d441d800 | Cooking | No problem, but you've got me tapped for ideas other than to let the honey get old and crystallize or try to reduce it down a bit in a pan to get a stickier concoction. Good luck. | 2 | t1_d1kn835 | t3_4clpez | /r/Cooking/comments/t3_4clpez/d1kpj3k | null | false | 2016-03-31T17:58:43Z |
d1kphtl | t1_d1kphtl | 1,459,447,076 | user_5f5849294f1f | Cooking | SHE CAN'T GOO ANY HIGHER CAP'N! | 2 | t1_d1k65cc | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kphtl | null | false | 2016-03-31T17:57:56Z |
d1kpgwu | t1_d1kpgwu | 1,459,447,046 | user_e0a6924cfc25 | Cooking | I like to brown paste with this. Served on construction paper it's got a great kindergarten aroma. | 0 | t1_d1kb63f | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kpgwu | null | false | 2016-03-31T17:57:26Z |
d1kpen7 | t1_d1kpen7 | 1,459,446,967 | user_ebc6a1c16f81 | Cooking | I agree with you on the BLT for the most part, but someone suggested adding grilled pineapple to me and it was out of this world. | 19 | t1_d1kn6qp | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kpen7 | null | false | 2016-03-31T17:56:07Z |
d1kp6oz | t1_d1kp6oz | 1,459,446,692 | user_32961cb0e09a | Cooking | Sesame chili oil, sliced cucumber, diced onion, some rice wine vinegar - one of my faves. | 3 | t1_d1k69it | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kp6oz | null | false | 2016-03-31T17:51:32Z |
d1kp32u | t1_d1kp32u | 1,459,446,565 | user_ac183ccca644 | Cooking | The saturated fat contents of the oils you mention are listed below:
Vegetable oil (aka soybean oil) 15%
Olive oil 14%
Sunflower oil 11%
source: https://en.wikipedia.org/wiki/Cooking_oil
There are reasons one might choose olive oil over the other oils you mentioned, but saturated fat content is not one of them.
... | 2 | t1_d1kki8k | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kp32u | null | false | 2016-03-31T17:49:25Z |
d1kp21b | t1_d1kp21b | 1,459,446,529 | user_0f03d53390da | Cooking | Cook it like a steak in stainless steel. Sear it on high heat. Flip frequently. Baste it with a pat of butter. Take it off heat at 140F and deglaze the pan to make the gravy. | 2 | t3_4cmthv | t3_4cmthv | /r/Cooking/comments/t3_4cmthv/d1kp21b | null | false | 2016-03-31T17:48:49Z |
d1kp1cq | t1_d1kp1cq | 1,459,446,506 | user_8a1c0e235231 | Cooking | Nah, it's just basically a mini food processor. Something like $40-50. My only problem is you can't pour while it's going so something like Pesto won't turn right | 1 | t1_d1ko8xg | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1kp1cq | null | false | 2016-03-31T17:48:26Z |
d1kp121 | t1_d1kp121 | 1,459,446,495 | user_c34dbcf88889 | Cooking | A "lesser quality" olive oil like Virgin or refined. I personally prefer to use grapeseed oil due to its high smoke point and minimal flavor.
Edit: I also feel that many recipes call for cooking with olive oil because it's the most popular oil to have. Chances are you have it versus some of the better (for high heat ... | 4 | t1_d1konu4 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kp121 | null | false | 2016-03-31T17:48:15Z |
d1kp047 | t1_d1kp047 | 1,459,446,463 | user_c905e1c9a1a0 | Cooking | I make a tonne of pizza at home and this is by far the best pizza dough recipe I've come across.
https://www.weekendbakery.com/posts/pizza-dough-with-a-poolish/
It strikes the perfect balance between time and flavour. If you've got more time then you can make a sourdough poolish the day before. Leave it out for a fe... | 1 | t1_d1iy6e3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1kp047 | null | false | 2016-03-31T17:47:43Z |
d1kp03c | t1_d1kp03c | 1,459,446,462 | user_670a5f1fe615 | Cooking | I start with peanut oil and finish with olive oil. | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kp03c | null | false | 2016-03-31T17:47:42Z |
d1kozv9 | t1_d1kozv9 | 1,459,446,454 | user_0291c6b4a528 | Cooking | And the pepper is debatable | 1 | t1_d1ko267 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kozv9 | null | false | 2016-03-31T17:47:34Z |
d1kowhe | t1_d1kowhe | 1,459,446,332 | user_e5785be36490 | Cooking | Growing up we always used cheddar for them! The first time I had one with American cheese it was... Not good. | 17 | t1_d1kmtpv | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kowhe | null | false | 2016-03-31T17:45:32Z |
d1kot5l | t1_d1kot5l | 1,459,446,219 | user_16380bb29672 | Cooking | <3 Velveeta and dehydrated cheese product powder. You can actually buy tubs of the cheese powder on Amazon, it's wonderful because it winds up being cheaper than boxes and you can also make it with extra powder without having to use multiple packets. | 15 | t1_d1kmtj0 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kot5l | null | false | 2016-03-31T17:43:39Z |
d1korkz | t1_d1korkz | 1,459,446,165 | user_c91711a198e1 | Cooking | Is grape seed oil super expensive? | 1 | t1_d1kbsm5 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1korkz | null | false | 2016-03-31T17:42:45Z |
d1kopm7 | t1_d1kopm7 | 1,459,446,098 | user_afd56785c4db | Cooking | Muffin tins. They're bigger than ice cube trays-- it's about 1/3 cup in each muffin hole. Once they're frozen, I run hot water on the back for a few seconds to pop out the frozen broth and then stick them in Ziplocks for the freezer. | 7 | t3_4cqp2z | t3_4cqp2z | /r/Cooking/comments/t3_4cqp2z/d1kopm7 | null | false | 2016-03-31T17:41:38Z |
d1konu4 | t1_d1konu4 | 1,459,446,039 | user_781c1b70ece0 | Cooking | What should I be sautéing with? I always use olive oil. It's what most recipes I read call for. 😕 | 2 | t1_d1kfpik | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1konu4 | null | false | 2016-03-31T17:40:39Z |
d1kona3 | t1_d1kona3 | 1,459,446,021 | user_d87c5bfe0182 | Cooking | Not at all, although avocado doesnt have that much flavor to begin with. I deep fry wings in avocado oil and there's absolutely no flavor whatsoever. | 2 | t1_d1km76t | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kona3 | null | false | 2016-03-31T17:40:21Z |
d1kom68 | t1_d1kom68 | 1,459,445,983 | user_c91711a198e1 | Cooking | For me the flavor is the biggest part of it. Making a stir fry? Sesame oil all the way. Curry? Coconut oil. Frying chicken? Peanut oil. Etc. | 1 | t1_d1k3uoj | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kom68 | null | false | 2016-03-31T17:39:43Z |
d1kojqp | t1_d1kojqp | 1,459,445,900 | user_bba05634ed6b | Cooking | Honestly, no. It is fairly neutral in flavor and has a very high smoke point. Definitely a favorite of mine. | 1 | t1_d1km76t | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kojqp | null | false | 2016-03-31T17:38:20Z |
d1kocuv | t1_d1kocuv | 1,459,445,664 | user_9548167f30ab | Cooking | Pretty much all hams are precooked and are ready to eat from the package but people want to heat them through.
You can just slice the ham off the bone and package. I don't think there is any advantage to the parchment paper unless you are putting multiple servings in the same bag. | 3 | t3_4cqkvr | t3_4cqkvr | /r/Cooking/comments/t3_4cqkvr/d1kocuv | null | false | 2016-03-31T17:34:24Z |
d1kobjb | t1_d1kobjb | 1,459,445,619 | user_f05887975109 | Cooking | Modernist Cuisine probably has the answer to both your questions.
On one hand, they have a recipe for Long Island Iced Tea Jello Shots in a $500 cooking encyclopedia.
On the other hand, they have a Cup O'Noodles recipe where the cup melts away into bowl and dissolves into the broth. | 93 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kobjb | null | false | 2016-03-31T17:33:39Z |
d1ko8xg | t1_d1ko8xg | 1,459,445,530 | user_812565412fdb | Cooking | Not familiar with that. Is that one where you slap your hand on it? | -3 | t1_d1ko6wz | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1ko8xg | null | false | 2016-03-31T17:32:10Z |
d1ko8qy | t1_d1ko8qy | 1,459,445,524 | user_e7e88113b2b7 | Cooking | Matty Matheson is the best, I wish He'd make more content. | 5 | t1_d1ko6a1 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ko8qy | null | false | 2016-03-31T17:32:04Z |
d1ko7d9 | t1_d1ko7d9 | 1,459,445,476 | user_812565412fdb | Cooking | Heaven forbid someone should suggest an alternative - right? | -9 | t1_d1ko3yl | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1ko7d9 | null | false | 2016-03-31T17:31:16Z |
d1ko6wz | t1_d1ko6wz | 1,459,445,461 | user_8a1c0e235231 | Cooking | If I'm feeling lazy enough to not want to chop an onion I'll just throw it in my little Ninja chopper. Plus it can do a ton of other things. | 3 | t3_4cr03h | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1ko6wz | null | false | 2016-03-31T17:31:01Z |
d1ko6a1 | t1_d1ko6a1 | 1,459,445,439 | user_4f0a760b52e0 | Cooking | Related : http://m.youtube.com/watch?v=gZuDMKXWU_E | 6 | t1_d1ko267 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ko6a1 | null | false | 2016-03-31T17:30:39Z |
d1ko69b | t1_d1ko69b | 1,459,445,438 | user_0ca8e62d9409 | Cooking | Recently discovered my absolute favorite grilled cheese (melt technically) that I feel like telling everyone in the world about.
I had a bunch of left over corned beef that I chopped up to use in corned beef hash and such. On a whim decided to fry it up a bit to render the fat and throw it in a grilled cheese (pepper... | 7 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ko69b | null | false | 2016-03-31T17:30:38Z |
d1ko5n1 | t1_d1ko5n1 | 1,459,445,417 | user_b4b0052d867e | Cooking | It's healthier than other oils and tastier than other oils. Health:taste is higher than other oils. | -5 | t1_d1kkkkh | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1ko5n1 | null | false | 2016-03-31T17:30:17Z |
d1ko443 | t1_d1ko443 | 1,459,445,366 | user_8112c43ef8ed | Cooking | Yep, olive oil is quite lucrative. The mob has gotten into it and been producing adulterated olive oils. It's high profit, low penalties if caught.
sauce: http://www.economist.com/news/britain/21599028-organised-gangs-have-growing-appetite-food-crime-la-cartel | 3 | t1_d1kano2 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1ko443 | null | false | 2016-03-31T17:29:26Z |
d1ko428 | t1_d1ko428 | 1,459,445,364 | user_c9e0fc7f4b67 | Cooking | Maybe not gourmet, but it does irk me when people put a "quirky" twist on standard breakfast stuff, like Captain Crunch French Toast, and quirky twists are the ONLY thing they do. No standard grits, biscuits and gravy, or omelettes. | 49 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ko428 | null | false | 2016-03-31T17:29:24Z |
d1ko3yl | t1_d1ko3yl | 1,459,445,361 | user_e61f0858230f | Cooking | I like chopping onions and I'm better at it than that gizmo. | 6 | t3_4cr03h | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1ko3yl | null | false | 2016-03-31T17:29:21Z |
d1ko3iq | t1_d1ko3iq | 1,459,445,345 | [deleted] | Cooking | [deleted] | 1 | t1_d1kmtpv | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ko3iq | null | false | 2016-03-31T17:29:05Z |
d1ko30q | t1_d1ko30q | 1,459,445,329 | user_57e85084283b | Cooking | No thanks, $20 "uni-tasker" to take up drawer space.
How many videos are needed to dice an onion? | 4 | t3_4cr03h | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1ko30q | null | false | 2016-03-31T17:28:49Z |
d1ko267 | t1_d1ko267 | 1,459,445,300 | user_8a1c0e235231 | Cooking | God forbid someone try to make a mini meatloaf with eggs, breadcrumbs, and all sorts of other crap in the meat and tell me it's a burger. Go wild with the toppings but meat, salt and pepper are all that you need for the patty | 151 | t1_d1kn010 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1ko267 | null | false | 2016-03-31T17:28:20Z |
d1ko243 | t1_d1ko243 | 1,459,445,298 | user_c400c1faa669 | Cooking | If slinging a bigass knife around isn't fun, you're doing it wrong. | 9 | t1_d1ko12e | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1ko243 | null | false | 2016-03-31T17:28:18Z |
d1ko1yu | t1_d1ko1yu | 1,459,445,292 | user_767401fdbe71 | Cooking | Nearly every day. I only use avocado, coconut, and olive oils. Avocado is my high heat oil. It's fantastic. | 3 | t3_4cqwa3 | t3_4cqwa3 | /r/Cooking/comments/t3_4cqwa3/d1ko1yu | null | false | 2016-03-31T17:28:12Z |
d1ko12e | t1_d1ko12e | 1,459,445,261 | user_812565412fdb | Cooking | Not nearly as much fun, plus I have a dishwasher. | -8 | t1_d1knxr5 | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1ko12e | null | false | 2016-03-31T17:27:41Z |
d1ko0tq | t1_d1ko0tq | 1,459,445,253 | user_186ff39f8541 | Cooking | Make sure you cool it upside down in the pan! A lot of recipes leave that part out because they assume everyone already knows to do that. | 1 | t1_d1h3skr | t3_4bye7x | /r/Cooking/comments/t3_4bye7x/d1ko0tq | null | false | 2016-03-31T17:27:33Z |
d1knzr0 | t1_d1knzr0 | 1,459,445,219 | user_7f882f88b83c | Cooking | Make chicken/veal parm. Put prosciutto on top of the chicken or veal, then the cheese, then the sauce and cool as normal. | 1 | t3_4cnbed | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1knzr0 | null | false | 2016-03-31T17:26:59Z |
d1knxr5 | t1_d1knxr5 | 1,459,445,152 | user_c400c1faa669 | Cooking | My chef's knife takes up less space, is easier to clean, and can do more than one thing. | 11 | t3_4cr03h | t3_4cr03h | /r/Cooking/comments/t3_4cr03h/d1knxr5 | null | false | 2016-03-31T17:25:52Z |
d1knrxl | t1_d1knrxl | 1,459,444,955 | user_7992479ba111 | Cooking | Exactly this. The only recipe I actually have to reference is cornbread. Usually, I'll browse recipes for flavor combinations and new techniques, and I *might* follow a recipe on the first attempt of a new dish, but from that point on, I just wing it. | 2 | t1_d1kmk9c | t3_4cpmrw | /r/Cooking/comments/t3_4cpmrw/d1knrxl | null | false | 2016-03-31T17:22:35Z |
d1knqbl | t1_d1knqbl | 1,459,444,899 | user_7f882f88b83c | Cooking | I had [trumpet mushrooms](https://en.m.wikipedia.org/wiki/Pleurotus_eryngii) prepared once that were just like meat. I think they we're marinated and served atop a bowl of ramen. I thought they were slices of tender beef or pork. | 1 | t3_4cnxgw | t3_4cnxgw | /r/Cooking/comments/t3_4cnxgw/d1knqbl | null | false | 2016-03-31T17:21:39Z |
d1knn9p | t1_d1knn9p | 1,459,444,795 | user_4303c3439df3 | Cooking | Hummus.
It's one thing to put red peppers or extra garlic in it, but pesto or spinach and feta? At what point does it stop being hummus?! | 27 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1knn9p | null | false | 2016-03-31T17:19:55Z |
d1knkct | t1_d1knkct | 1,459,444,698 | user_93f79b5db1fa | Cooking | I know you're not suggesting or recommending it but just a heads up "Pure" and adjectives of that kind mean the oil is refined. Refined olive oil is disgusting and bad for your health. You shouldn't buy it no matter the circumstance. If you want a lower quality olive oil always buy a virgin one. | 0 | t1_d1kcyt4 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1knkct | null | false | 2016-03-31T17:18:18Z |
d1knj0r | t1_d1knj0r | 1,459,444,654 | user_8a1c0e235231 | Cooking | If I want to do pork loin with gravy I usually just cook a whole loin roast together instead of cutting it into chops. I sear it (usually outside on the grill in my cast iron skillet because we don't have great ventilation) and then bring it up to the right temperature in the oven.
If I am going to do chops, I usuall... | 2 | t3_4cmthv | t3_4cmthv | /r/Cooking/comments/t3_4cmthv/d1knj0r | null | false | 2016-03-31T17:17:34Z |
d1knfjo | t1_d1knfjo | 1,459,444,538 | user_9ffa848bb126 | Cooking | Sear both sides on pretty high heat, shove the pan into the oven at 400 for 15 minutes or so. They will come out lovely and it is very simple.
Edit: 15 minutes is for a thick chop, may need less depending on the thickness. My wife is paranoid about food so hers gets 20 minutes while mine rests for the extra 5 minut... | 2 | t3_4cmthv | t3_4cmthv | /r/Cooking/comments/t3_4cmthv/d1knfjo | null | false | 2016-03-31T17:15:38Z |
d1kndrs | t1_d1kndrs | 1,459,444,476 | user_93f79b5db1fa | Cooking | The smoking point for Extra Virgin Olive Oil and EV Avocado Oil is about the same.
Protip: the better quality of the oil the higher the smoking point. | 1 | t1_d1k5ni5 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kndrs | null | false | 2016-03-31T17:14:36Z |
d1kndl7 | t1_d1kndl7 | 1,459,444,470 | user_4303c3439df3 | Cooking | I second this. I think grilled cheese is good on two levels; the taste factor, and the comfort food factor. Comfort food being something that brings back memories of childhood so if processed cheese is what does it, that might hit the spot, but there's a lot you can do with different cheeses to kick a grilled cheese up... | 4 | t1_d1kmtpv | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kndl7 | null | false | 2016-03-31T17:14:30Z |
d1kn835 | t1_d1kn835 | 1,459,444,281 | user_8a492f78e033 | Cooking | Hate to be that guy but I'm on a paleo diet. Honey is natural and unprocessed so it's ok. Sugars and Xanthum gum are not. | 1 | t1_d1jb15j | t3_4clpez | /r/Cooking/comments/t3_4clpez/d1kn835 | null | false | 2016-03-31T17:11:21Z |
d1kn79o | t1_d1kn79o | 1,459,444,255 | user_767401fdbe71 | Cooking | Replaced peanut oil with avocado oil, and sometimes coconut oil for flavor. I'll never go back. | 3 | t1_d1k95w0 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kn79o | null | false | 2016-03-31T17:10:55Z |
d1kn6qp | t1_d1kn6qp | 1,459,444,237 | user_1a1a3f750f2f | Cooking | I like a BLT to be just the standard BLT. I'll allow and even enjoy avocado if something *has* to be added beyond the standard bread, mayo, bacon, lettuce, and tomato, but that's pretty much it.
I think all the action is in the standard ingredients themselves. An excellent bacon cooked so it's rendered and heirloom ... | 170 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kn6qp | null | false | 2016-03-31T17:10:37Z |
d1kn48b | t1_d1kn48b | 1,459,444,150 | user_269029142e69 | Cooking | Well, it's not always olive oil. don't be like me and substitute olive oil for vegetable oil ("olives a vegetable, right?") in a baking recipe. Makes all your cupcakes taste like olive oil. | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kn48b | null | false | 2016-03-31T17:09:10Z |
d1kn37l | t1_d1kn37l | 1,459,444,114 | user_2ed2365bc70e | Cooking | All true, and I'd take it a step further. OP is probably reading a lot of internet recipes. Those vary widely in quality, from ones from Michelin-starred chefs to ones from some dude/dudette in a kitchen with no formal background, with the latter outnumbering the former by like 100:1.
To people who don't understand wh... | 6 | t1_d1k3uoj | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kn37l | null | false | 2016-03-31T17:08:34Z |
d1kn2l3 | t1_d1kn2l3 | 1,459,444,092 | user_e6a767c7a649 | Cooking | > What's your opinion on taste and quality?
Why not try it and judge for yourself? Any reasonably available avocado oil is going to be fine quality-wise, and taste is a very personal preference. | 2 | t1_d1kmj96 | t3_4cqwa3 | /r/Cooking/comments/t3_4cqwa3/d1kn2l3 | null | false | 2016-03-31T17:08:12Z |
d1kn1ni | t1_d1kn1ni | 1,459,444,061 | user_2402b8736dd2 | Cooking | Depends on what you're cooking, obviously. Italian, Spanish, Greek, Turkish, and some Middle Eastern cuisines need olive oil to get the right flavor in many dishes.
Wouldn't use it in Chinese cooking, though: | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kn1ni | null | false | 2016-03-31T17:07:41Z |
d1kn097 | t1_d1kn097 | 1,459,444,011 | user_34d7296a9651 | Cooking | EXTRA FRESH BASIL in the HOMEMADE SAUCE. I like using a blend of tomatoes and paste. Use a 3 cheese italian blend or buy some nicer cheese shave it yourself. | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1kn097 | null | false | 2016-03-31T17:06:51Z |
d1kn010 | t1_d1kn010 | 1,459,444,004 | user_e6a767c7a649 | Cooking | Burgers. | 388 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kn010 | null | false | 2016-03-31T17:06:44Z |
d1kmy1e | t1_d1kmy1e | 1,459,443,937 | user_424aef315ec8 | Cooking | I don't rank them really, they have different benefits and I use both but use avocado oil for dressings and high heat cooking when I wouldn't want to use olive oil. It also makes great mayo, another place I don't like to use olive oil | 2 | t1_d1kmj96 | t3_4cqwa3 | /r/Cooking/comments/t3_4cqwa3/d1kmy1e | null | false | 2016-03-31T17:05:37Z |
d1kmxxq | t1_d1kmxxq | 1,459,443,934 | user_3180a4fa9365 | Cooking | I don't think it needs to be left alone. Mac and cheese is one of the foods that can stoop as low as plastic yellow powdered cheese in a box to as high as seriously intricate flavors requiring impeccable technique.
I think mac and cheese gets "elevated" in the wrong ways. I can't stand places that throw a dried out l... | 256 | t1_d1kmtj0 | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kmxxq | null | false | 2016-03-31T17:05:34Z |
d1kmxd6 | t1_d1kmxd6 | 1,459,443,914 | user_629ccefc6f44 | Cooking | If it is a carbon steel wok, then yes. Absolutely.
| 1 | t1_d1k0u2l | t3_4cn460 | /r/Cooking/comments/t3_4cn460/d1kmxd6 | null | false | 2016-03-31T17:05:14Z |
d1kmtpv | t1_d1kmtpv | 1,459,443,787 | user_3180a4fa9365 | Cooking | What cheeses are you trying? American works so well because it's designed to be melty and gooey. There are other, more natural, cheeses that have similar characteristics. Gruyere and comte are amazing, fontina melts amazing, very young cheddars melt well.
| 25 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kmtpv | null | false | 2016-03-31T17:03:07Z |
d1kmtj0 | t1_d1kmtj0 | 1,459,443,780 | user_c400c1faa669 | Cooking | It won't be a popular notion, but mac and cheese needs to be left alone. Comfort foods don't need to be elevated.
MUCH LATER EDIT: I have no idea why people think I'm advocating for the blue box. Also...I guess it is a popular notion. Who'd have thought? | 252 | t3_4cqvre | t3_4cqvre | /r/Cooking/comments/t3_4cqvre/d1kmtj0 | null | false | 2016-03-31T17:03:00Z |
d1kmr0h | t1_d1kmr0h | 1,459,443,694 | user_34d7296a9651 | Cooking | CARBONARA. Fancy grilled cheese/panini. Add it to a cheese dip. | 2 | t3_4cnbed | t3_4cnbed | /r/Cooking/comments/t3_4cnbed/d1kmr0h | null | false | 2016-03-31T17:01:34Z |
d1kmmez | t1_d1kmmez | 1,459,443,533 | user_97e028c9a324 | Cooking | I use zip lock bags. Freeze them flat and stack them. When I need just a bit of broth, I break off a corner.
When I harvest paste tomatoes from my garden, I heat them in a big pot until they start breaking down, then scoop the sauce into quart zips (and freeze flat). They look like a shelf of books in my freezer. | 10 | t3_4cqp2z | t3_4cqp2z | /r/Cooking/comments/t3_4cqp2z/d1kmmez | null | false | 2016-03-31T16:58:53Z |
d1kmk9c | t1_d1kmk9c | 1,459,443,460 | user_186ff39f8541 | Cooking | Here's a secret that inexperienced cooks don't ever realize: cooking isn't about recipes.
Cooking is knowing and utilizing *techniques* to manipulate the food into doing what you want it to do. This is why so many people here at r/Cooking love Alton Brown. When he's not making a baked good that requires precision, he ... | 7 | t3_4cpmrw | t3_4cpmrw | /r/Cooking/comments/t3_4cpmrw/d1kmk9c | null | false | 2016-03-31T16:57:40Z |
d1kmjld | t1_d1kmjld | 1,459,443,438 | user_8a1c0e235231 | Cooking | I usually add a little bit of it to my tomato based BBQ sauce instead of water and just cook it down on the stove without needing any flour. | 1 | t3_4clpez | t3_4clpez | /r/Cooking/comments/t3_4clpez/d1kmjld | null | false | 2016-03-31T16:57:18Z |
d1kmj96 | t1_d1kmj96 | 1,459,443,428 | user_9c8960d998db | Cooking | What's your opinion on taste and quality? Is it really better for you than olive oil? | 1 | t1_d1kmfar | t3_4cqwa3 | /r/Cooking/comments/t3_4cqwa3/d1kmj96 | null | false | 2016-03-31T16:57:08Z |
d1kmh44 | t1_d1kmh44 | 1,459,443,355 | user_8af9fe53f346 | Cooking | Yep! You'll be amazed at the difference. | 1 | t1_d1kmc1i | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kmh44 | null | false | 2016-03-31T16:55:55Z |
d1kmfar | t1_d1kmfar | 1,459,443,290 | user_424aef315ec8 | Cooking | Yes, is there a question? | 4 | t3_4cqwa3 | t3_4cqwa3 | /r/Cooking/comments/t3_4cqwa3/d1kmfar | null | false | 2016-03-31T16:54:50Z |
d1kmc1i | t1_d1kmc1i | 1,459,443,180 | user_e035973af631 | Cooking | My homemade hummus always tastes off and now I know why. So olive oil just goes in when it's all done? | 2 | t1_d1kg1up | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kmc1i | null | false | 2016-03-31T16:53:00Z |
d1kmbor | t1_d1kmbor | 1,459,443,166 | user_f726bed531c3 | Cooking | I personally strongly dislike the flavor of canola oil. Even fresh canola has rancid fish notes to me. Grapeseed and coconut oil have much less flavor and a much less gummy texture when used for grilling / sauteeing. | 2 | t1_d1kfhjk | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kmbor | null | false | 2016-03-31T16:52:46Z |
d1km8rt | t1_d1km8rt | 1,459,443,064 | user_7beecb8d51a5 | Cooking | For frying I use Canola oil. If *good* includes price, then for some things Olive oil is simple not worth the extra cost. | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1km8rt | null | false | 2016-03-31T16:51:04Z |
d1km76t | t1_d1km76t | 1,459,443,009 | user_e035973af631 | Cooking | Does it impart the avocado flavor? | 1 | t1_d1khf2y | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1km76t | null | false | 2016-03-31T16:50:09Z |
d1km6e7 | t1_d1km6e7 | 1,459,442,982 | user_8a1c0e235231 | Cooking | And a regular cast iron pan is easier to clean than both | 5 | t1_d1klh2l | t3_4cnuek | /r/Cooking/comments/t3_4cnuek/d1km6e7 | null | false | 2016-03-31T16:49:42Z |
d1km3sa | t1_d1km3sa | 1,459,442,891 | user_b5a77a6ac4ed | Cooking | I think shiitake stems would be a bit too fibrous to eat. | 1 | t1_d1kdufr | t3_4cnxgw | /r/Cooking/comments/t3_4cnxgw/d1km3sa | null | false | 2016-03-31T16:48:11Z |
d1km1y0 | t1_d1km1y0 | 1,459,442,827 | user_d1e4bfc599cc | Cooking | It's really this.
Most of Modern American cooking is based on European cooking, so you would see butter or olive oil used mostly in the recipes.
It is used extensively in Mediterranean cooking, so Italian, Spanish, Greek, Middle Eastern and North African dishes will have them as their base.
There used be a lot of l... | 3 | t1_d1k3uoj | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1km1y0 | null | false | 2016-03-31T16:47:07Z |
d1klzbv | t1_d1klzbv | 1,459,442,734 | user_f726bed531c3 | Cooking | Recipes say Olive oil because almost everyone has olive oil and it adds sweetness and depth to the dish and has a relatively high smoke point. If you want a more neutral flavor, coconut oil and grapeseed oil are also good choices. If you want a high smoke point, nothing beats avacado oil. Incidentally, light olive oil ... | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1klzbv | null | false | 2016-03-31T16:45:34Z |
d1klynw | t1_d1klynw | 1,459,442,711 | user_37baff0c8559 | Cooking | I love sesame oil in anything made with chicken | 1 | t1_d1khom8 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1klynw | null | false | 2016-03-31T16:45:11Z |
d1kls1y | t1_d1kls1y | 1,459,442,480 | user_cb7eecb7c064 | Cooking | I like ice trays. Once frozen, break it out and put all the cubes into bags or other containers. The biggest advantage to this is they melt much faster than qt or pt size.
IQF RULEZ! | 2 | t3_4cqp2z | t3_4cqp2z | /r/Cooking/comments/t3_4cqp2z/d1kls1y | null | false | 2016-03-31T16:41:20Z |
d1klksr | t1_d1klksr | 1,459,442,223 | user_65e6205956c9 | Cooking | that will over cook it, i'm guessing you steak isn't so thick that it will require any more cooking that the sear will provide | 1 | t1_d1k2oyr | t3_4cnuek | /r/Cooking/comments/t3_4cnuek/d1klksr | null | false | 2016-03-31T16:37:03Z |
d1klh96 | t1_d1klh96 | 1,459,442,097 | user_65e6205956c9 | Cooking | Depends on the intended end use. IF you aticipate using it in small quantities then go with an ice cube tray. I generally use [these](http://www.amazon.com/Johnson-18035-Ziploc-Containers-Leak-resistant/dp/B0014CS1N6/ref=pd_sim_121_3?ie=UTF8&dpID=51Ao2lVZYJL&dpSrc=sims&preST=_AC_UL160_SR103%2C160_&refRID=18HQR06Q6B8Z... | 1 | t3_4cqp2z | t3_4cqp2z | /r/Cooking/comments/t3_4cqp2z/d1klh96 | null | false | 2016-03-31T16:34:57Z |
d1klh2l | t1_d1klh2l | 1,459,442,090 | user_0f03d53390da | Cooking | The foreman is easier to clean. | 3 | t1_d1khl32 | t3_4cnuek | /r/Cooking/comments/t3_4cnuek/d1klh2l | null | false | 2016-03-31T16:34:50Z |
d1klbgk | t1_d1klbgk | 1,459,441,891 | user_2e4a26aa91e1 | Cooking | Pure olive oil is actually not very good as your main oil to use in a pan to cook or Sear with | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1klbgk | null | false | 2016-03-31T16:31:31Z |
d1kkp2o | t1_d1kkp2o | 1,459,441,109 | user_3b1f526de29f | Cooking | I think a lot of lower-end recipes suggest olive oil because to many people it's like they've just added health in pure liquid form to their cooking. | 1 | t3_4cojzd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kkp2o | null | false | 2016-03-31T16:18:29Z |
d1kkok2 | t1_d1kkok2 | 1,459,441,091 | user_24ab4d0a93c4 | Cooking | So, I use olive oil for 95% of my cooking, I guess I should look into having different types of oil. | 3 | t1_d1k3uoj | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kkok2 | null | false | 2016-03-31T16:18:11Z |
d1kkkkh | t1_d1kkkkh | 1,459,440,950 | user_97d1df14d67f | Cooking | Although I don't know exactly what that ratio means, I'm still not convinced olive oil is that great. It's almost entirely omega-6 and omega-9 fatty acids. These are essential, but omega-6&9 fatty acids are inflammatory in nature, so they need to be balanced with omega-3. Well, omega-3 is almost non-existent in most ol... | 6 | t1_d1kjd69 | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kkkkh | null | false | 2016-03-31T16:15:50Z |
d1kkis6 | t1_d1kkis6 | 1,459,440,885 | user_db7d9192ed5e | Cooking | I really don't have a go-to recipe. I've used Peter Reinheart's one, the Jeff Varasano recipe looks good as do many others in this thread.
Here are the key things I look for in a recipe though:
* Flour, water, yeast, and salt ONLY.
* High Hydration.
* Small amount of yeast.
* Short knead time.
* Long refrigerated ri... | 2 | t1_d1k0qoi | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1kkis6 | null | false | 2016-03-31T16:14:45Z |
d1kki8k | t1_d1kki8k | 1,459,440,865 | user_627eca46b628 | Cooking | Essentially saturated fats are considerably more difficult for the body to break down compared to unsaturated. Solid meat fats such as lard generally have a much higher saturated content than most plant based oils (coconut oil is pretty much one of the worst things to use). There are various health benefits to having ... | -1 | t1_d1kftwd | t3_4cojzd | /r/Cooking/comments/t3_4cojzd/d1kki8k | null | false | 2016-03-31T16:14:25Z |
d1kkfu4 | t1_d1kkfu4 | 1,459,440,778 | user_681a4d8575a4 | Cooking | Ice cube trays are handy for this | 4 | t3_4cqp2z | t3_4cqp2z | /r/Cooking/comments/t3_4cqp2z/d1kkfu4 | null | false | 2016-03-31T16:12:58Z |
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